Monday, March 4, 2013

Spanish Rice

1 3/4 cup of long grain rice
1 cup chopped onion
1 clove garlic, minced
1 Tablespoon cooking oil
1 (10 3/4 oz.) can chicken broth
1 broth can water ( 1 1/3 cups)
1 (8 oz.) can tomato sauce
1/4 teaspoon fresh ground pepper

In a large skillet over medium heat cook ucooked rice, onion and garlic in hot oil 5 to 7 minutes or until golden, stirring frequently.  Carefully add broth, water, tomato sauce and pepper, bring to a boil.

Transfer the hot mixture to a 2-quart casserole.  Cover and bake in a 350 degree oven about 35 minutes or until rice is tender and fluffy and liquid is absorbed.  Fluff with a fork until fluffy.

I have used this recipe for years and it comes out perfect every time!

Oven Tacos

2 lbs ground beef (or turkey/chicken)
1 small onion diced
1 small can diced green chilies
1 recipe for Homemade taco seasoning (below)
1 (8 ounce) can  tomato sauce
1 (16 ounce) can refried beans (I used spicy jalapeno)
2 cups shredded Colby-jack cheese
18-20 hard taco shells

Optional Condiments-
Lettuce (shredded)
Tomato (diced)
Sour Cream

Preheat the oven to 400 degrees.

In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes if mixture seems runny.

Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish, standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through.
Remove from the oven and top with any optional condiments for serving.

Taco Seasoning
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

In a small bowl, mix all together. Store in an airtight container.
I used all of this on 2 lbs of ground meat with a little water mixed in.

Found this recipe on  Love these - will never make the "kit" tacos again!

Monday, February 25, 2013

Slow Cooker Creamy Macaroni and Cheese

2 cups uncooked elbow macaroni
4 tablespoons butter
2 1/2 cups grated sharp cheddar cheese
1/2 cup sour cream
1 (10.75 oz) can condensed cheddar cheese soup
1/2 teaspoon salt
1 cup milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Boil the macaroni in water for six minutes and drain. In a medium saucepan, mix butter and cheese. Heat over medium high heat and stir until the cheese melts. Spray your slow cooker with non-stick cooking spray. Combine cheese mixture, sour cream, soup, salt, milk, mustard and pepper in your slow cooker. Add the drained macaroni and stir again. Cook on low for 2 to 2 1/2 hours, stirring occasionally (I cooked mine for about 2 hours and stirred it twice and it was perfect).

Recipe source: Repeat Crafter Me

Bacardi Rum Cake

1 - 18-1/2 ounce yellow cake mix
1 - 1-3/4 ounce (4-serving size) instant vanilla pudding mix
4 eggs
1/2 cup cold milk
1/2 cup vegetable oil
1/2 cup Bacardi Dark Rum
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup Bacardi Dark Rum

Cake: Preheat oven to 325 degrees F.  Grease and flour 12-cup Bundt pan. Combine all cake ingredients.  Beat for 2 minutes on high with electric mixer.  Pour into prepared pan.  Bake for 1 hour.  Cool in pan.  Invert on serving platter.  Prick top with fork.  Drizzle glaze over top of cake.  Use brush or spoon to put extra dripping back on cake.

Glaze: Melt butter in saucepan.  Stir in water and sugar.  Boil 5 minutes, stirring constantly.  Remove from heat and stir in rum.  Note: The rum will cause steam.  Be careful not to burn yourself.

Recipe found on  This cake is delicious!!! It stays moist forever - the longer the cake sits, the better the taste!

Thursday, February 21, 2013

Marinated Grilled Chicken with Watermelon-Jalapeno Salsa

1 tablespoon chopped fresh oregano
1tablespoon extravirgin olive oil
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/2 teaspoon salt
3 cloves garlic, minced
4 (6 oz) skinless, boneless chicken breast halves
Cooking spray
2 cups (1/2-inch) cubed, seeded watermelon
1 cup (1/2-inch) cubed peeled ripe mango
1/4 cup finely chopped red onion
2 tablespoons chopped fresh cilantro
2 tablespoons finely chopped seeded jalapeno peeper ( about 1 pepper)
1 tablespoon fresh lime juice
1/2 teaspoon sugar
1/4 teaspoon salt

Combine first 6 ingredients in a large zip-top plastic bag.  Add chicken to bag; seal.  Marinate in refrigerator up ot 4 hours, turning bag occasionally.

Prepare grill.

Place chicken on a grill rack coated with cooking spray.  Grill on each side until done.  Combine watermelon and remaining ingredients.  Serve watermelon-jalapeno salsa with chicken.

Recipe from Cooking Light

Jalapeno Popper Dip

2 - 8 oz. packages cream cheese, room temp
1 cup mayonaisse
1 cup shredded Mexican blend cheese
1/2 cup shredded Parmesan cheese
1 - 4 oz. can chopped green chiles
1 - 4 oz. cand sliced jalapenos (double if you like heat)

1 cup panko bread crumbs
1/2 cup shredded Parmesan cheese
1/2 stick butter, melted

In a food processor add the first 6 ingredients and process until smooth.  You do not need to drain either can of peppers.  Spread the dip into a greased 2 quart casserole.  In a bowl mix bread crumbs and the other 1/2 cup of the Parmesan cheese.  Pour melted butter over top of crumb mixture and mix well.  Sprinkle crumb mixture evenly over the dip and bake in a 375 degree oven for about 20 minutes.  You want the top to get browned and the dip to be heated through and bubble gently on the edges.  Do not over heat this dish or the mayo will seperate and you will have a grease puddle in your dip.  Serve with buttery crackers or sliced French baguette.  Serves 8-10

Recipe from  A crowd favorite!!

Pork Tenderloin with Mustard Sauce

1/3 cup red wine
1/3 cup soy sauce
2 tablespoons light brown sugar
2 lbs. pork tenderloin
1/3 cup mayonaisse
1/3 cup sour cream
1 1/2 tablespoons mustard powder
1 tablespoon minced chives

Combine wine, soy sauce and brown sugar in a large resealable plastic bag.  Place tenderloin in bag and refrigerate overnight, or at least 8 hours.

In a small bowl, combine mayo, sour cream and mustard powder; mix well.  Mix in minced chives.  Chill until ready to serve.

Preheat oven to 325 degrees F.  Place meat and marinade in shallow baking dish, and roast for 1 hour, basting occasionally.  Tempreture of meat should register 145 degrees F.  Let rest for a few minutes, then cut into 1/2 inch thick slices.  Serve with mustard sauce.

Serves 8