Moist and delicious, the perfect traditional side dish for enchiladas, tamales, tacos and more. Add leftover ground beef or chicken to make it a meal in a bowl.
The best part of Spanish rice is that beautiful color! You get it by sauteeing the rice in oil before adding the liquid. This is really the most important part! Don’t leave it out.
To give this rice even more moist and delicious flavor, use both the drained liquid from the tomatoes AND the chicken stock. You can, of course, use only chicken stock, but you’re going to get more color if you use the tomato liquid too.
The tomatoes I’ve used already have a lot of flavor already but you can also add any other of your favorite seasonings such as cumin, garlic, salt and pepper when you add the tomatoes and liquid to the rice.
I’ve served this as a side dish with my Green Chicken Enchiladas but it’s also delicious with some leftover ground beef or chicken for a meal in a bowl.
This is one of my mom’s favorite things. She prefers them dry like this but you can drench them in your favorite red sauce if you prefer it.
Although you would think these are spicy from the amount of seasoning, they’re really not. If you prefer something spicy, you may want to double the Tony Chachere’s and use something different than the ground ancho pepper. Ground ancho is more of a mild pepper with a smoky taste. It doesn’t have much heat.
This is so easy, especially when you buy the wings already split and the tips removed. You simply mix up your flour and spices then pour it over the wings and stir them up to coat.
I suggest a baking pan with a wire rack for this recipe so any fat will drip away. Line the pan with foil before baking and you’ll have a much easier job when cleaning.
Since these are baked, have as much as you like. Just don’t try to take any from my mom!
In a small bowl, mix together flour and seasonings
Pour flour mixture over wings. Sitr to coat.
Remove rack from baking pan and cover the pan with aluminum foil. You may need to cut two pieces of foil and fold them together to attach them in order to cover the entire pan. Replace rack and spray with cooking spray.
Arrange the coated wings evenly on rack. Bake for 20 minutes.
Turn each wing piece over and cook for 10 minutes more. Makes 14 pieces.
Double the recipe if you suspect that your mom may take them all and leave you without any at all.
Spice up your cornbread with some flavorful pickled jalapeño.
The secret to my flavorful Mexican cornbread is the pickled jalapeños rather than fresh, raw jalapeños.
You can get these in a “tamed” variety for less heat or go for the full heat. Your choice. Or, if you’re lucky enough to have some homemade pickled peppers in your pantry, give those a go. No matter which you choose, you’ll need to drain them well and dice them.
1/2cupPickled Jalapeñoswell drained and finely chopped
18.25 ozCan Cream Style Corn
1/4cupplus 2 tablespoons Vegetable Oil
Place 10" iron skillet in oven and preheat both oven and skillet to 400°.
Reserving 2 tablespoons of oil, mix all remaining ingredients in medium bowl.
Remove skillet from oven and add 2 tablespoons of oil. Swirl around the bottom and sides of skillet as best as you can without spilling it. Be very careful. The skillet is very hot. Pour any excess oil in corn meal mixture and mix well.
Pour corn meal mixture into hot skillet and return to oven.
Bringing the wonderful taste of crab rangoon to a dinner roll!
I love crab rangoon but I don’t really enjoy frying it. I think I probably get enough fried foods as it is. Enter the crab rangoon crescent roll!
I know there’s some controversy about using real crab or imitation crab. I really don’t mind imitation crab. It’s always in the refrigerator because it’s a quick and delicious snack, low in calories and low in fat.
I had to pick one or the other for the calorie count, though. So, the calorie count uses imitation but you are welcome to make your own choice, of course.
This just melts in your mouth. It’s delicious with that warm cream cheese. So yummy!
Use a pizza cutter to cut the piece of pastry into three even pieces. There are two sheets of this puff pastry in the box so you’ll have six rectangles.
Cut each rectangle diagonally to form a triangle. As you can see, I wasn’t perfectly accurate with my cutting!
Put a nice dollop of crab mixture on each triangle, at the wide end.
Then roll up to the point.
Brush each roll with some melted butter then put them in the oven for about 20-23 minutes.
It’s entirely possible that you may want to make your entire meal only on these rolls. Enjoy!
Mix together cream cheese, imitation crab, green onion, worcestershire and garlic powder. Set aside.
Place small amount of flour on the working surface to help with sticking. With pizza cutter, cut puff pastry into three even strips then make a diagonal line across each strip. (There will be two pieces of puff pastry in the box and you will have 6 triangles out of each, for a total of 12.)
Place a good rounded tablespoon of cream cheese mixture at widest edge of triangle and roll up.
Place parchment paper on baking sheet and spray with cooking spray.
Instead of a tradional pico de gallo, try serving this sweet and spicy fruit salad instead for a light refreshing change.
My mother tells me that I’ve loved mango since I was a baby and I would drink Jumex Mango Nectar in a sippy cup. I don’t remember, but I do love mangoes!
This recipe includes jicama which is a root vegetable and can be eaten raw or lightly sauteed or stir-fried. I’ve only used half of a medium sized jicama in this mango salad but you don’t need to waste the rest. Try cutting the rest in a french fry cut then saute in a little avocado oil. Add some chili seasoning to serve.
The addition of jicama gives this salad a nice crunch and who doesn’t like a little crunch in their salad?
This salad goes really well with chicken quesadillas, served on the side. There’s no reason why you can’t eat it as your meal, though. I’ll never tell!
Remove seeds and membranes from jalapeño then finely chop. I prefer a fine chop to the peppers in order to spread out the flavor throughout the salad instead of just getting a biteful of it.
Chop green onions.
Place all ingredients in a medium bowl. Set aside.
Honey Lime Vinaigrette
Zest and juice the lime. Place this and all remaining vinaigrette ingredients in a 1/2 pint jar, cover and shake vigoursly until combined. If you don't have a jar, you can use a small bowl with a whisk or any small jar or container with a lid.
Pour vinaigrette over fruit and vegetables. Toss to coat.
There is nothing quite like the taste of fresh basil pesto, especially when you grow the basil yourself!
Here is the magnificent basil-making Aerogarden. Because I *love* basil so much, this will be going year-round if I can.
The Aerogarden is a water based system so there is no messy soil and it has its own grow light which means we can grow anywhere, anytime.
It only takes four weeks to go from placing the seeds to a bounty of basil.
We harvest the basil before it flowers. It can get bitter once it flowers. And, I feel the same way about spinach. I always use baby spinach leaves instead of regular spinach leaves which can also be very bitter.
There wasn’t enough basil to make a full 8 ounces of leaves so I supplemented with spinach leaves.
I cut all the leaves from the tough stems before processing. You don’t want the stem in your pesto. It’s not going to break down as quickly as the leaves and I wasn’t ready for all that roughage. There is such a thing as too much fiber! I draw the line at stems.
As you can see, the pesto is a nice bright green, unlike the darker color when you buy it in a jar. That’s the difference between fresh, raw pesto and the pesto that is cooked for preservation in the jar. Such a beautiful color and it adds such a pleasant touch to any dish when the color is so bright.
I literally ate several spoons of this by itself before reluctantly putting it in the jar and putting it in the refrigerator. I plan on using half of it with pasta and diced chicken. I’ll use the other half as the sauce on a pizza. Yum!
8ouncesBasil and Baby Spinach leaveswashed and pat dry
1/2cupOlive Oilextra virgin
Place the chopping blade in the food processor and process the pine nuts until finely chopped.
Add enough basil and spinach leaves to fill the processor bowl and process until finely chopped. Continue adding more leaves to bowl to process further, until all leaves are in the bowl and processed.
Remove the pusher from the sleeve at the top of the processor and while the blade is still processing, slowly pour in the olive oil.
Add Parmesan cheese and pepper and pulse lightly until well mixed.
You can use all basil (or all spinach) in this recipe, if you prefer. The spinach is added only to supplement and bring the measurement up to the eight ounces total.This recipe makes about 14 ounces of pesto. Calorie count is by ounce (two tablespoons).
Try a meatless ragout, substituting eggplant for the typical beef.
We do a lot of experimenting with cooking with only vegetables. It’s not that we don’t like meat, of course. It’s just not necessary for us to always include meat.
Ragout is like a thick stew. It usually includes beef, but we’ve substituted eggplant instead.
I minced four large cloves of garlic. This is a really handy tool for mincing garlic. It’s easy to use and does a great job. I suggest rinsing it out immediately after use so it’s not difficult to clean.
It’s so easy to make beautifully minced garlic.
Like most of my recipes, I start off by sauteing chopped vegetables in olive oil.
To save time, I’ve added canned tomatoes. I had some fresh basil but dried basil will work as well.
The eggplant and mushrooms are going to soak up all that exceptional flavor. If using fresh herbs, add them with the tomatoes instead of at the sauteing.
This will be cooked covered to really stew those flavors together.
Cook it down until the liquid is almost completely gone.
I’ve served it with grape tomatoes and sliced olives over fresh spinach with a little balsamic vinaigrette and garnish with fresh parmesan. Yum!
This is a low calorie meal. You can make it more substantial by serving it with pasta or rice. I may try it with chick peas later to add some protein.
Enjoy a tasty mix of chopped vegetables, corn and black beans for a healthy, gluten free vegan snack.
In our quest for some healthy snacks, Christian and I came up with this vegetable and bean mixture. We love salads but I needed something without leafy vegetables. I prefer the “good stuff” in salads so skipping the leafy vegetables works!
I also wanted to use some of my canned beans. I pressure can them from dry beans so they’re inexpensive and ready to go anytime.
It’s easy to mix this together after you have the vegetables chopped. Once you put it in the refrigerator and the flavors get a chance to meld together for awhile, it gets even better.
I like to eat it with gluten free corn chips for a healthy, gluten free snack.