Mexican Rice

35 min | 10 min prep

SERVES 4

   * 2 tablespoons cooking oil

   * 1 cup long grain rice (not instant)

   * 2 cloves pressed garlic

   * ¼ cup salsa

   * 2 cups chicken broth

   * 1 teaspoon salt

  1. In a large skillet, heat the oil and saute the rice over medium high heat until golden brown.

  2. Stir in the garlic and the onions and saute until onion is golden yellow.

  3. Stir in the tomatoes, broth and season with salt.

  4. Bring to a boil uncovered, reduce heat to low, cover and simmer for 15-20 minutes.

  5. Do not take lid off to peak in!

  6. Remove lid, toss with a fork to fluff and allow to sit for 5 minutes uncovered before serving.

Easy and Fast Black Beans

1 Can Black Beans
Splash of Red Wine Vinegar
Cumin, Salt, garlic to taste

Just add it all to a sauce pan.  Don't drain the beans first. The key is the RWV.  Seriously yummy and a great side for any mexican dish!

Hummus

Hummus

1 can chick peas (garbonzo beans) drained and rinsed

2 garlic cloves chopped (I use 2 tsp of already minced garlic)

1tsp coarse salt

1/4 C Water

1/4 C Lemon Juice

1/2 cup Tahini (it is sesame seed paste)

1 tsp cumin (optional)

Add ingredients in order listed to your blender or food processor.

I have found that if your blender is the “old fashioned” kind that comes down in a v shape it will do a great job, but if it is more of a bowl at the bottom it doesn’t work well and then your best option is a food processor.  Just use what works best for you.  You can also add different spices to spice it up.  We commonly add cumin and red pepper flakes for Spicy Hummus!  Enjoy!

Black bean salsa aka pregnancy salsa

2 cans black beans rinsed and drained
1 can of corn drained
1 can of rotel mostly drained
1/2 onion finely chopped
1 Tbs oil
Splash of vinegar
 Mix together and refrigerate
 Adjust oil and vinegar as needed

Naan Bread to go with Crockpot Butter Chicken

 This is the recipe cut in half which is what I make for our family.

Naan     
Prep Time: 30 Minutes
Cook Time: 7 Minutes     Ready In: 3 Hours
Yields: 3 servings

INGREDIENTS:
1 1/2 (.25 ounce) teas. dry yeast
1/2 cup warm water
2 tablespoons white sugar
1 tablespoon and 1-1/2 teaspoons milk
   
1/2 egg, beaten
1 teaspoon salt
2-1/4 cups bread flour (usually use wheat flour)
1 teaspoon minced garlic (optional)
2 tablespoons butter, melted

DIRECTIONS:
1.     In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2.     Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3.     During the second rising, preheat grill to high heat.
4.     At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Can proof in instant pot on yogurt setting 1 hour
Can be baked in oven.  Preheat oven and pans to 400. Spray with olive oil and bake 2 minutes each side.

Garlic Green Beans

I got this from Allrecipes.com  I have used canned green beans, but it is much better with fresh!

Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 25 Minutes
Servings: 5

INGREDIENTS:
1 tablespoon butter
3 tablespoons olive oil
1 medium head garlic - peeled and sliced (I have also used minced garlic with success)
2 (14.5 ounce) cans green beans, drained (or about 2.5 cups fresh green beans)
salt and pepper to taste
1/4 cup grated Parmesan cheese

DIRECTIONS:
1. In a large skillet over medium heat, melt butter with
olive oil; add garlic, and cook until lightly browned,
stirring frequently. Stir in green beans, and season
with salt and pepper. Cook until beans are tender,
about 10 minutes. Remove from heat, and sprinkle
with Parmesan cheese.  Eat and try to not lick out the bowl.

Black Beans and Rice

This is a favorite.  I have served it as a side with rice and sometimes brown a ring sausage that has been sliced to make it a full meal.  I often will double this recipe.

4 servings
time to make 45 min 15 min prep
2     tablespoons olive oil
1/2     cup chopped onions
1/4     cup chopped green peppers
2     cloves of minced garlic
1 (15     ounce) can black beans (undrained)
3/4     cup water
1     teaspoon oregano
1/4     teaspoon sugar
2    teaspoon cumin
1    teaspoon chicken bullion
1/2    teaspoon garlic powder
1    teaspoon salt
1     tablespoon cooking wine or cider vinegar
2     cups cooked white rice

   1. Heat oil in a medium sauce pan, sauté onion,green pepper, and garlic.
   2. Sauté until tender@8-10 minutes.
   3. Add in remaining ingredients and stir until boiling, reduce heat and simmer until sauce is reduced@ 20 minutes.
   4. Serve over white rice.
 

Quick and Easy Breadsticks

This recipe is from my friend Lindsay!  I love it because it is very easy and my family gobbles them up every time!

3-½ cups Wheat
½ teaspoons Salt
2 Tablespoons Sugar
1 envelope Quick-Rise Yeast (2.5 tsp)
1-½ cup Warm Water (but not hot!)
1/2 stick Butter
Garlic Salt, to taste
⅛ cups Parmesan Cheese (approximately)


Preparation Instructions
Note: The dough is fairly light and sticky, so I prefer to use the dough hook on the KitchenAid
mixer instead of kneading by hand. I also end up using more flour than the recipe calls for.

Combine sugar, yeast and water in measuring cup and allow yeast to proof (bubble up). (5-10 minutes depending on air/water temp and age of yeast)

Whisk together flour and salt then add warm water mixture. Knead thoroughly, for about 10
minutes, until the dough is satiny in texture. If the dough is still too sticky, add 1/4 – 1/2 cup
more flour during the kneading process. Let the dough rest for a few minutes before rolling.
-Melt 1 stick of butter (1/2 cup); use half of it to evenly cover the bottom of a jelly roll pan.
-On a floured surface, roll out the dough to the approximate size of the pan. Transfer the
dough to the pan by draping/rolling it onto the pin. Roll the dough to the edges of the pan (this
can be tricky).
-Cut the dough to your preferred bread stick size using a pizza cutter.
-Use the rest of the melted butter to top the dough. Sprinkle with Parmesan cheese and garlic
salt to taste.
Place the pan in an unheated oven and bake at 375° for 15-20 minutes. While the oven
preheats, the dough will rise. Or, alternately, let the dough rise to the top of the pan while
preparing the rest of the meal and bake the bread sticks in a preheated oven for
approximately 15 minutes.

Broccoli

This is a recipe that I got from Cara Brown.  It is pretty much the best way to have broccoli.

Preheat oven AND pan at 500.
Cut up a crown of broccoli, toss with 3 tablespoons evoo and 1/2 tsp sugar, 1/2 tsp salt.
Lay broccoli in preheated pan and place on lowest rack for 9 to 11 min.