Mexican Rice

I am guilty of being lazy with side dishes for Mexican meals and often turn to boxed Mexican rice or a can of black beans. I’ve tried a few different Mexican rice recipes in the past, but nothing was good enough for the extra effort, so rice and packet options usually won. That is until I found this recipe.

It’s exactly what I think of when I describe a good restaurant rice – spicy, fluffy and just the right amount of tomato flavor running through it. It’s not that much extra work, so it’s definitely worth making, even on a weeknight. This time around I served it with one of our favorite meals – chicken enchiladas. I think it would go great in a burrito bowl, with tacos or any other Mexican dish in your repertoire.

This recipe makes a lot of rice, so if you don’t want lots of leftovers you should probably cut it in half. It does reheat well, though, so you could plan another meal around it for later in your weekly menu. :)


Ingredients:
2 roma tomatoes, trimmed and quartered
1 medium onion, peeled, trimmed and quartered
2 cups long grain white rice, rinsed and drained well
1/3 cup canola or vegetable oil
4 cloves garlic, minced or pressed through a garlic press
3 medium jalapenos, ribbed, seeded and minced
2 cups chicken broth
1 Tbs tomato paste
1 1/2 tsp salt

Preheat the oven to 350F.
In a blender or food processor, blend the onion and tomato into a smooth puree. Transfer the puree into a measuring cup. You should have 2 cups of liquid. If not, make up the extra with water. If you have too much, spoon out extra.

Heat oil in a large straight sided saute pan with a tight-fitting lid over medium-high heat until hot, about 2 minutes. Add rice and fry until translucent and golden. Reduce heat to medium and add garlic and jalapenos.

Saute until jalapenos are softened and garlic is fragrant, about 2 minutes. Stir in pureed tomatoes and onions, chicken broth, tomato paste and salt. Bring to a boil. Cover the pan with the lid and place in the oven for 30-35 minutes, stirring after 15 minutes, until all liquid is absorbed and rice is fluffy. Serve warm.

Recipe from Annie’s Eats http://annies-eats.com/2009/03/09/mexican-rice/

Cinnamon Roll Pancakes

Yield: Eight 4-inch pancakes
Prep Time: 25 min Cook Time: 10 min
An absolutely decadent morning treat...

*NOTE: This recipe has been revised (2/18/12) from its original publication. I've tried the current version many times with great success. Just follow all the tips and you'll get it right!

Ingredients:
CINNAMON FILLING:
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon

CREAM CHEESE GLAZE:
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil

Directions:
Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).

Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).

Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.

Tips:
*Quick and easy tip: Use a boxed pancake mix as the base for this recipe.
*Tips for the cinnamon filling: Before swirling, open up the baggie again and give it a good stir to re-incorporate any butter that may have separated from the sugar. You want the mixture to thicken a bit- it's best when it's similar to the squeezing texture of a tube of toothpaste, which will happen if you leave it at room temperature for several minutes. Don't try to use the filling for the pancake swirl unless it has thickened as it will be too runny to make a solid swirl.

*Keep the heat low or your pancakes might cook up too quickly. Don't flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!

*I wrote a very detailed post on how to get the cinnamon filling *just right* on my Gingerbread- Cinnamon Roll Pancakes Post. Check it out before you attempt these!

*If you're trying to justify your intake of decadent cinnamon rolls, you can make this a tad bit healthier by using half whole-wheat flour and low fat cream cheese, or enjoy the pancakes without glaze.

Source: RecipeGirl.com

3-minute oatmeal-raisin microwave cookie

Combine the follow ingredients in a microwave-safe bowl:
1/4 cup oats
1/8 cup liquid egg whites
2 tsp brown sugar
2 tsp all-purpose flour
1/4 tsp vanilla extract
1/4 tsp baking powder
1 tbsp raisins
Cinnamon to taste

Scrape batter off the sides of the bowl and flatten into a cookie shape.
Cook in microwave for 45 seconds.
Allow to cool and enjoy!

Found here http://carrotsncake.com/2010/01/the-3-minute-oatmeal-raisin-cookie.html

Wendy’s Chili Copycat Recipe

This is one of the best Wendy’s Chili Copycat Recipes I’ve ever tried to date!

Author: Jennifer

Serves: 6 – 8

Ingredients
2 lb Ground Beef
2 28 oz Diced Tomatoes in Juice
1 16 oz Kidney Beans drained
1 15 oz Pinto Beans drained
2 small Onion diced
¼ cup Celery diced (2-3 stalks)
¼ cup Bell Pepper diced
3 tbsp Chili Powder
2 tsp Cumin
1 tsp Black Pepper
1 tsp Salt
½ tsp Oregano
1 tsp Sugar
2 tsp Garlic Powder
2 cup Water

Instructions
Brown Ground Beef and drain.
Add water, boil and drain to eliminate more fat.
Place in large pot and add all ingredients,
Bring to a boil, reduce heat, cover and simmer for 2-3 hours stirring every 15 minutes.

Bourbon Cocktail Meatballs

found here http://authenticsuburbangourmet.blogspot.com/2012/11/friday-night-bites-bourbon-cocktail.html

1 Pound Frozen Meatballs (I used the party meatballs from Trader Joe’s)
1 Cup Ketchup
1 Cup Brown Sugar
½ Cup Bourbon Whiskey
2 Teaspoon Fresh Lemon Juice
2 Teaspoon Worcestershire Sauce
¼ Teaspoon Garlic Powder

In a medium sauce pan, combine all of the ingredients except the meatballs.  Mix until well combined.

Place the frozen meatballs into the sauce and combine.  Let cook on medium heat until slightly bubbly.  Reduce the heat to low and simmer for at least one hour.  Serve with toothpicks or small cocktail forks.

Weight Loss Magic Soup

WEIGHT LOSS MAGIC SOUP.
Found here: http://www.favfamilyrecipes.com/2014/01/weight-loss-magic-soup.html

Ingredients

2 cans chicken broth (you may use low-sodium)
3 cups V-8 juice (you can use low-sodium V8 or even tomato juice, homemade or store bought)
2 cans Italian diced tomatoes
1 small onion
2 cloves minced garlic
1 package sliced mushrooms
3 carrots, peeled and sliced
1 zucchini, diced
1 yellow squash, diced
2 cups fresh or frozen green beans
1 can kidney beans, drained and rinsed
3-4 cups shredded cabbage
1 tsp. Italian seasoning
Salt and Pepper to taste
Instructions

In a large frying pan sprayed with cooking spray, sauté garlic, onions, carrots, and mushrooms for about 5 minutes. In a large crockpot, combine sautéed garlic and vegetables with the remaining ingredients. Cook on high for 2-3 hours, or until vegetables are cooked.

This makes a large batch of soup. If you would like to freeze portions of it to use later, undercook the vegetables just a little. Pour the soup into freezer Ziplock bags and let as much air out as you can. Lay the bags flat on a cookie sheet and freeze. Once the soup is frozen flat, it is easy to layer in your freezer and won't take up much room. To thaw, place the bag in the fridge for 24 hours and then reheat.