Rice Pilaf

Our meals usually consist of a main dish and a veggie on the side.  It seems like I am always on the lookout for alternative side dishes.  I mean, don't get me wrong, I love veggies as a side dish, but sometimes I just need something different.

In my weekly meal planning I came across a recipe for rice pilaf.  Are you wondering what pilaf is?  Don't worry, even I had to look it up.  I mean I see it all the time, but I really had no idea what it was.  Ha :)  Definition of pilaf - "A steamed rice dish often with meat, shellfish, or vegetables in a seasoned broth."  So now you know.  Anyway, moving on....

I made this side dish, changing it up a bit, since the original recipe called for mushrooms (one of the only  things I won't eat) and celery (something my younger kids refuse to eat) and I switched it up for onion and green bell pepper.

The kids loved it.  I would say the only downfall was that this recipe doesn't make very much.  Next time we will double the recipe.

Rice Pilaf
1/2 c chopped onion
1/4 c chopped green bell pepper
1 tsp minced garlic
1 TBSP butter
1 1/2 c water
3/4 c long grain rice
2 chicken bullion cubes
4 slices, bacon, cooked crisp, and crumbled  (could also use pre-cooked)

In a saucepan cook onion, pepper, and garlic in butter until tender but not burned.  Carefully stir in water, uncooked rice, and bullion cubes.   Bring to boil, then reduce heat.  Cover and simmer about 15 minutes or until the rice is tender and liquid is absorbed.  Stir in crumbled bacon.  (Makes 4 side-dish servings)

Zesty Oven Roasted Beets

When I first started dating my husband I quickly discovered he was the pickiest eater on the planet.  His main food groups where cold cereal, meat and potatoes.  Also, he flat out told me he didn't like any ones cooking but his Grandma's.    I had some seriously big shoes to fill.

We dated for 3 years and during that time I hardly ever cooked for him.  He ate out a lot and he lived on cold cereal.  Then when we finally got married (3 years of dating is considered a really, really, really long time here in Utah), I told him that eating out was going to be a rare occasion and that I would be cooking dinner at home every night.

I'm not going to lie, it was a rough start.  Most of the time I would cook something and he wouldn't even try it.  He would just pour himself a bowl of cereal and my daughter and I would eat dinner alone.  It got old really fast.  One day I told him that I wouldn't be buying cereal anymore and if he didn't eat dinner with us then he could starve.  (I've never been afraid to speak my mind).

He said he would "try."  Which was a start.

Since my mom is the best cook out there, I grew up with a love of all foods.  She made everything from scratch.  I mean literally, everything from yogurt to condiments.  Amazing lady I tell ya.  She was also so good at having us try everything.

My husband however, grew up in a small farm town.  They ate what they could grow and what they could kill.  So he never had even tried rice or any kind of vegetable besides cor, green beans, and peas.

That was 17 years ago, and I'm happy to say that he now thinks I'm a pretty dang good cook (though I will never be as good as his Grandma), and he is very willing to try ANYTHING I make.

We have been working on different vegetables to incorporate into our diet.  When I was at the grocery store the other day I saw the most beautiful beets.  (I love beets).  I decided to bring them home and create something amazing for my family.  Some of the kids liked them and some didn't (if I'm being honest).  But it's a start.  Keep working with your kids (husbands).  Have them try new things.  Eventually their picky pallet will go away.

Zesty Oven Roasted Beets
3 beets
2 TBSP Zesty Italian Dressing
Sea Salt

Cut tops off beets, then peel and cube.  In a small bowl toss beets with Italian dressing.  Spread in an 8x8 square pan, prepared with non-stick cooking spray.  Bake in 425 oven for 40 minutes, or until beets are fork tender.  Sprinkle with sea salt just before serving.  (Serving Size - 2)

Candy Bar Salad

I've been attempting to incorporate more fruit into my meals.  We are great at having lots of vegetables, but not so great at eating fruit.  Weird right?  I know.  I only have one child who actually loves fruit.  The other two would rather go hungry than eat a banana or an orange for a snack.

While searching through my cookbooks the other day I ran across a recipe for a version of Candy Bar Salad.  It had a bunch of stuff in it, stuff that there is no way my kids would eat all mixed up together.  But I figured if I omitted a couple of things and adjusted the recipe they might be willing to try it.  Bingo!!  They loved it.

Candy Bar Salad

1 big box instant vanilla pudding
2 c milk
1 pkg twix bites
1 pkg snickers bites
4 green apples
3 cups whipped topping

Wash, core, and cut apples into bite size pieces.  Mix milk and pudding and directed on the package of pudding.  Then mix everything together in a big bowl.  Serve.

Simple right?  Everyone loved this salad.  It was super easy to put together and it didn't last long.

Deep Fried Zucchini

Is your garden overflowing with zucchini?  Are you starting to see your friends and family post pictures on Facebook for free zucchini?  Well, welcome to zucchini season.  At least here  in Utah.  This time of year we literally have zucchini all over the place.  If you are like me, you might be completely sick of zucchini bread and in need of some other way to use your zucchini.  This recipe is an old one, but we love it.

Deep Fried Zucchini
1 or 2 zucchini
1/2 tsp salt
1/2 tsp pepper
1 c flour
1 egg
2 TBSP milk
1 c Italian bread crumbs

Peel and remove seeds from zucchini, cut into sticks.  In one bowl, combine flour, salt, and pepper.  In a second bowl combine egg and milk.  Put the breadcrumbs in a third bowl.  Roll zucchini sticks in flour mixture first, then egg mixture, then bread crumbs.  Lay on wax  paper and chill in the fridge for 1/2 hour. Then fry in oil until light brown.  Drain on paper towels.  Serve while hot with a side of ranch.

As a side note:  if I have extra zucchini I usually peel, remove seeds, and grate the zucchini.  Then I put it in zip lock bags and freeze it to use during the winter months when I really want zucchini bread.

Dixie's Baked Beans

I was in Walmart the other day getting ingredients for my Mom's baked beans I make for almost every potluck/party that we are invited to.  I jumped on my phone and got on the blog and scanned through our recipes looking for the baked beans because I couldn't remember all the ingredients.  Then I discovered that by some crazy mistake, I had not ever posted the recipe.  I could hardly believe it.  I mean I honestly make these at least once a month.  You will love them.  They are hands down the best baked beans ever!!!

Dixie's Baked Beans
1 lb ground beef
1 lb bacon, diced
1 small white onion, chopped (optional)
1 large can pork and beans
1 (15 oz) can garbanzo beans (drained)
1 (15 oz) can kidney beans (drained)
1 (15 oz) can lima beans (drained)
1 c ketchup
2 tsp salt
1 c brown sugar
2 tsp dry mustard
4 tsp vinegar

Brown meat and onion, then drain off grease.  Put meat and beans in slow cooker.  Then mix ketchup, salt, brown sugar, mustard, and vinegar together to make the sauce.  Poor over meat and beans, stirring to coat.  Cook in slow cooker on low for 4-6 hours.  Or your can bake these beans in the oven at 350 degrees for 40 minutes.

Lemon Pepper Asparagus

Lemon Pepper Asparagus
10 asparagus spears (fresh)
2 TBSP butter
lemon-pepper
water

Begin by washing asparagus and cutting off the woody bases (if your not sure where to cut them, starting at the base and working toward the tip, bend the spear several times until you find a place where it breaks easily, cut there.  Usually about 2 inches up from the base).

Place asparagus in a single layer across the bottom of a frying pan.  Pour just enough water over the top to cover the asparagus.  Cook on high heat until water has boiled off and the asparagus in tender (but not mushy).  Turn heat to medium, melt butter over the asparagus and sprinkle with lemon-pepper.  Serve along with your favorite main dish.

We are experimenting with vegetables at our house.  We are trying new things since our old favorites are usually green beans, corn, or a green salad.  This was a nice change for us and  definitely something we will eat more often.

Soft Pretzel Sticks & Cheese Dip

Soft Pretzel Sticks
12 frozen Rhodes rolls
10 cups water
2/3 c baking soda
1 egg yolk
1 TBSP water
Course Salt (I use sea salt)
Sesame Seeds (Optional)
Crushed Red Pepper (Optional)

Preheat oven to 450 degrees.

Spray baking sheet with non-stick cooking spray.  Place frozen rolls on baking sheet and let thaw (about 1 hour).  Then roll the dough in your hands to form into an 8 inch rope and place back on baking sheet.  Repeat for each ball of dough.  Let your pretzel sticks rise till double in size (about 1 hour).

Then bring 10 cups of water and baking soda to a rolling boil in  a saucepan.

Beat egg yolk with 1 TBSP water, set aside.

Place the pretzels 1 by 1 in boiling water for 30 seconds each.  Remove them from the boiling water using slatted spatula or spoon to allow the water to drain off, then place the pretzel back on the baking sheet. 

Brush the top of each pretzel with egg yolk and water mixture and sprinkle with salt (sesame seeds and crushed red pepper, optional).  Bake till dark golden brown 12-14 minutes. 

Cheese Dip
1 can White Queso Blanco (Rico's brand. 15 oz)
1 tsp garlic powder
1 tsp ground black pepper

Heat cheese, garlic powder, and black pepper in a small saucepan, stirring constantly till bubbly and warm.  Serve with warm pretzels.

One of my favorite places to eat is Applebee's.  I like to get an appetizer and a dessert.  They have some amazing appetizers. I like all of them, but the one that I like the best is their Brew Pub Pretzels and Beer Cheese Dip.  I decided I wanted to make a version at home that was similar to the Applebee's version.  This is what I came up with and it is a huge hit at our house.  Perfect for a Sunday afternoon snack.

Orange-Ginger Glazed Sugar Snap Peas

Orange-Ginger Glazed Sugar Snap Peas
1 small bag (8 oz) sugar snap peas or about 1 1/2 c.
3 TBSP orange marmalade
1/4 tsp cider vinegar
1/8 tsp ground ginger
1/8 tsp ground pepper
1 TBSP butter

Wash peas and remove tips and strings.  Cook fresh peas, covered in a small amount of boiling water in microwave for about 4 minutes, or till crisp-tender (you don't want to overcook these or they will be mushy and they won't taste as good).  Drain well.

In a small saucepan heat marmalade just till melted, then add vinegar and ginger and pepper.  Pour sauce over hot cooked peas.  Add butter, tossing lightly to melt butter and coat peas.  Makes 2 servings.

I am trying to get my family to venture outside of the box with our vegetables.  We have our usual veggies that we eat regularly, you know the ones; corn, green beans, or a green salad.  So I wanted something different.  I ran across a version of this recipe in an old cookbook I have and revamped it.  I was a bit skeptical because I don't really like my veggies sweetened, but these were perfect. They turned out amazing.  Honestly we just sat and ate the whole plate. 

*As a side note, these can be made diary free by replacing the butter with earth balance buttery spread or stick.  Also,  these are gluten free, however check your marmalade as I have noticed that some brands say they "may contain traces of wheat"  this means that they were made in the same factory where other products containing wheat or gluten were made"  Just keep an eye out for this.

15 minute Fish Fry DInner

With summer winding down and school coming back into session you think that you will have more time to cook dinner right?  EHH!!  Wrong!  With car pool and homework and dance/tumbling/soccer/karate/football/etc... after school is now crazy town!  And for those of us who don't have all that and have toddlers and babies not in school are just as crazy busy as always!  So I have a dinner solution for all!  It's yummy and healthy and fast!  It can make a little or a lot!  And it is one of those dinners that I have all the staples in my cupboards and freezer and you can change up how you like... it's my go to 15 minute fish fry dinner (or 20 minutes if you use regular rice like I do, but I realize that most people use instant rice nowadays.)



15 minute fish fry dinner-

fish (I use tilapia that is individually wrapped)
shake and bake (I like pork flavored the best)
olive oil
rice (instant or the 20 minute kind)
any flavor bouillon cubes
any kind frozen veggies (I LOVE steamfresh broccoli and how fast it cooks)

Start off by thawing out your fish, (you can already have it thawed and waiting in your fridge if you are thinking ahead.)  by putting it in your sink with packaging still on and letting cool water run over it.  I usually fill my sink up a bit and let the fish sit for a minute.  Fish is great because it thaws and cooks quickly. While the fish thaws start the rice, cook as the package directs you, but add a bouillon cube instead of salt.  I use about 1 cube per 1 cup rice. While the rice is sitting/cooking check your fish and when it is thawed take all the packaging off and with it still damp put it in the shake and bake bag and give it a good shake until each piece is completely covered.  (I usually put all my fish in at once so it's pretty evenly coated but if you are cooking a lot you might need to only do a couple at a time.)  In a pan (that has a lid) add some olive oil and heat to medium.  Put the fish in the pan, add the lid and let cook for about 3-4 minutes.  While the rice is still cooking and the fish is in the pan, you can now put your veggies in the microwave for the amount the package states.  Flip the fish and lid it again for another 3-4 minutes.  Then all at once, WA-La!  everything is done and is now ready to serve!  You just cooked an entire meal in no time at all,...  You're Welcome!

Fruit Dip

Fruit Dip

1 pkg (8 oz) Cream Cheese
1 small bottle (7 oz) Marshmallow Creme
1 tsp vanilla extract

Let your cream cheese sit out till it reaches room temperature.  Then in a medium bowl combine cream cheese and vanilla extract.  Beat till smooth.  Add marshmallow creme and beat on medium till everything is nice and smooth, scraping down sides of bowl as you go.  Serve with your favorite fruit.

I know there are a million different recipes for fruit dip out there, but this is ours and we love it.  During these hot summer months there are a lot of nights when dinner does not sound good, so we cut open a watermelon, make some fruit dip, and tada!!

Grape Salad

Grape Salad

1 lb. red grapes
1 lb. green grapes
1 pkg cream cheese
8 oz sour cream (one of the small containers)
1/2 c sugar
1 tsp vanilla

Mix cream cheese, sour cream, sugar, and vanilla together till well blended.  Stir in grapes.  Top with brown sugar and chopped pecans.  Let sit in fridge for at least 2 hours before serving.

This salad may not look delicious, but let me tell you, it is amazing.  My sister Mary brought it over for Thanksgiving dinner this year.  At first no one wanted to try it, but we were trying to be polite and so we each got a little bit on our plates.  Well all of a sudden we were going back to get seconds and thirds.  We ate it for breakfast, and as a a snack the next day.  As a side note, make sure your grapes are nice and crisp.

Colorful Corn Salad

Colorful Corn Salad
1 pkg. frozen corn (10oz. thawed)
1 c. chopped green pepper
1 c. chopped red pepper
1 c. chopped green onion
1/4 c shredded parmesan cheese
1 tsp ground cumin
1 tsp salt
1/2 tsp pepper
2 TBSP olive oil
1 clove garlic, minced
3 TBSP lemon juice

In a large bowl, combine vegetables, cheese and seasoning.  In a small bowl combine olive oil, garlic and lemon juice.  Pour over vegetable mixture.  Refrigerate.  Enjoy!

I found this recipe in a cookbook my mom gave me.  It was a great side dish.  Don't let the peppers fool you, the flavor is great, even my little kids who usually don't like peppers ate this salad.  They loved it.

Red, White & Blue Jello Salad

Red, White & Blue Jello Salad

1 package (3 ounces) berry blue gelatin

2 cups boiling water, divided
2-1/2 cups cold water, divided
1 envelope unflavored gelatin
1 cup heavy whipping cream
6 tablespoons sugar
2 cups (16 ounces) sour cream
1 teaspoon vanilla extract
1 package (3 ounces) strawberry gelatin
1Whipped topping and strawberries & blueberries, optional

•In a large bowl, dissolve berry blue gelatin in 1 cup boiling water; stir in 1 cup cold water. Pour into a 3-qt. serving bowl. Refrigerate until firm, about 1 hour.


•Meanwhile, in a saucepan, sprinkle unflavored gelatin over 1/2 cup cold water; let stand for 1 minute. Add the cream and sugar; cook and stir over low heat until gelatin and sugar are completely dissolved. cool to room temperature. Whisk in sour cream and vanilla. Spoon over the blue layer. Refrigerate until firm.

•In a large bowl, dissolve strawberry gelatin in remaining hot water; stir in remaining cold water. Spoon over cream layer. Chill until set. Garnish with whipped topping and berries if desired.
I found this recipe on tasteofhome.com.  It called for raspberry jello and raspberries, but I chose strawberry instead.  It was perfect for our little holiday celebration. 

French Fries

French Fries

6-8 potatoes peeled & cut in long slices
oil for frying
water
1/4 c sugar
seasoning salt

Put sugar in water.  Then peel & cut your potatoes and soak them in the water until all of your potatoes are peeled and your oil is nice and hot.  Cook about a handful at a time.  Take the potatoes out of the water and dry them off on a towel, then put in oil and cook 5-6 minutes or until golden brown.  Place them on paper towels in a pan to soak up the oil and sprinkle with seasoning salt (or regular salt).  Place the pan in the oven on 300 while you cook the next batch of fries.  This keeps the fries warm and crispy.  Continue the process until all of your french fries are cooked.

Fry Sauce

1/2 c ketchup
1/2 c miracle whip
garlic salt

Mix these ingredients together.  You could also add a little Tabasco sauce if you want.

These french fries where a quick and easy addition to our dinner one night.  We were having hot dogs and I didn't have time to make a potato salad so this was my substitute.  They turned out great.

Fruit Salad

This fruit salad is probably the easiest and tastiest one you can make.  I used to make a small version of this with just a yogurt cup, so it can be single serve.  But for a lot of people this recipe works good.  You can use whatever fruit you want and whatever flavor of yogurt you want.  Make it your own!

2 apples cut into 1 in pieces

bunch of grapes

handful of raspberries

3 clementines

3 bananas cut up into pieces

16 oz ( half of a 2lb tub) of peach yogurt

mix all ingredients together and keep cold in the refridgerator.

Shannon's Salsa

Shannon's Salsa
2 cans fire roasted tomatoes (Muir Glen brand(
1 can Mexican - lime, cilantro, garlic - stewed tomatoes
10 tomatoes (Roma's)
2-3 garlic cloves
1 bundle cilantro (cut stems off)
1 bundle green onion (cut most of the green chive part off)
1 jalapeno (add more if you like it hotter)
salt

Put everything in the food processor and blend. Serve with lime tortilla chips.

My best friend Shannon came to visit for the weekend and she had some fabulous things that she made for us. She also bought me a food processor, which I never had the need for, but now I do. I hope you enjoy this salsa as much as I do.

Potato Pancakes

Potato Pancakes

2 large potatoes peeled, grated and well rinsed
1 small onion chopped
1 t salt
1/4 t pepper
2 TBSP flour
1 large egg

Drain potatoes, add the remaining ingredients, mix well. Fry in butter, serve.

My husband hates hash browns. I mean he really hates them, but he loves these potato pancakes. My mom used to make them a lot when we were younger. They are really good by themselves or we eat them with pork chops. Note: these do not keep well in the refrigerator, they turn a funny color. So this is a small batch.