Cilantro Lime Rice

The picture is not too great but the rice was. We had this last night with BBQ salmon and green beans. Loved it and it was simple easy too!


CILANTRO-LIME RICE

1 c. uncooked rice (long-grain, white rice)
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Pasta with creamy pumpkin sauce

If you love pumpkin as much as I do this will be a wonderful adventure for your taste buds. You get true pumpkin flavor mixed in with amazing things like butter and cream cheese (I once said cream cheese was magical and I still mean it!). My picky eater gave me a thumbs down but still ate it. Honestly, I don't really care if he liked it or not. I will make it again and again for myself! :)

PASTA WITH CREAMY PUMPKIN SAUCE

1 pkg. (16 oz.) pasta, uncooked

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed

1/2 cup KRAFT 100% Grated Parmesan Cheese

1/2 cup (1 stick) butter or margarine

1/2 cup milk

1 cup canned pumpkin

1/2 tsp. ground chili powder

Ground nutmeg to taste

COOK pasta as directed on package. MEANWHILE, place cream cheese, Parmesan cheese, butter and milk in large saucepan; cook on low heat until cream cheese is melted, stirring frequently. Add pumpkin and spices; cook until heated through, stirring occasionally. ADD pasta; toss lightly. Serve topped with additional Parmesan cheese, if desired

Jessica Seinfelds Mac-n-cheese

Okay, this is recipe #3 and I think I am in love with this cookbook. I am not a big fan of mac-n-cheese. It may be from when we were kids and our parents went out and always said-"There's hamburger on the counter and mac-n-cheese". Needless to say, I am diggin' this recipe!

She uses butternut squash in this one, with two kinds of cheeses- cheddar and cream cheese. I didn't have cheddar so I used monterey jack. Turned out great. I think next time I should double the amount of macaroni because there is SO much cheesiness. My picky eater says that I should make it again.

Spanish Rice- the BEST ever!

When looking for a great spanish rice recipe my husband came across this one in a Mexican food cookbook that he had. It has become a huge hit and has been requested at family dinners again and again. It has a clean taste that will keep you going back for more!Spanish Rice

2 T olive oil

1 C white rice, long grain

1/2 medium onion, chopped

2 med. garlic cloves, minced

1/2 tsp cumin

1/4 tsp salt

1 can diced tomatoes, drained

2 C chicken broth

2 T fresh cilantro, chopped

Cook rice with oil in a large skillet until golden. Add onions, garlic, cumin, and salt. Cook until the onions are soft. Add the tomatoes and broth. Cook until rice is tender- about 20 minutes. Stir in cilantro after rice is done and serve!

Alton's Mac and Cheese

Made this for dinner tonight and it was a BIG hit. I thought it was okay, but I am not a big fan of mac and cheese. It was a lot better than the box kind for sure! Stove top Mac and Cheese

From food tv's Good Eats

1/2 pound elbow macaroni

4 tablespoons butter

2 eggs

6 ounces evaporated milk

1/2 teaspoon hot sauce (We omitted this)

1 teaspoon kosher salt

Fresh black pepper

3/4 teaspoon dry mustard

10 ounces sharp cheddar, shredded

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat. Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

Scalloped Potatoes and Onions

I was a little skeptical about these potatoes because they seemed so incredibly basic, but they were fantastic. No cheese or milk in these either. I could've eaten the entire dish!

Scalloped Potatoes and Onions

INGREDIENTS
5 large potatoes, peeled and thinly sliced- very thin is the key!!!
3/4 cup chopped onion
3 tablespoons butter or margarine
1/4 cup all-purpose flour
1 3/4 cups chicken broth
2 tablespoons mayonnaise
3/4 teaspoon salt
1/8 teaspoon pepper
Paprika

DIRECTIONS
In a greased 2-1/2-qt. baking dish, layer potatoes and onion.
In a saucepan, melt the butter; stir in flour until smooth. Gradually add broth, mayonnaise, salt and pepper; cook and stir for 2 minutes or until thick and bubbly. Pour over potatoes. Sprinkle with paprika.
Cover and bake at 350 degrees for 1 hours or until tender.

8 servings- cal.-191, fat-6g, fiber-3.4g, protein-5.8g

Homemade Hamburger Buns and Onion rings

We LOVE these recipes and use them often!

Homemade Hamburger Buns

This recipe is also the one we use to make bread. Works for tons of different things!

1 1/2 C warm water(115-120)

1/2 C brown sugar

1/2 C olive oil

1 tsp salt

2 C whole wheat flour

2 C white flour

1 T yeast

Put all ingredients in a bread machine on dough cycle. Once done take dough out and roll it out on the counter like you are going to make cinnamon rolls, but a little thicker. Cut out with a round cookie cutter or even a large mouth jar lid works. Put on cookie sheets and let rise until double. Bake @ 350 for 11-15 minutes.

Onion Rings-
These onion rings freeze really well for later use. Just bread but don't fry, instead put in freezer bags in the freezer!

1 large onion, cut into 1/4 inch slices
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 egg
1 cup milk, or as needed
3/4 cup dry bread crumbs- We use Panko- they are the best!!!
seasoned salt to taste
1 quart oil for frying, or as needed
DIRECTIONS:
Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.