Spanish Rice in the Rice Cooker

• I never realized how incredibly easy it was to make your own spanish rice! It takes literally no time or effort and you end up with something thats way better for your family!
• 2 cups rice
• 1 14-ounce can diced tomatoes, with juice
• 3 1/2 cups water
• 1 small onion, diced
• 3 bullion cubes or 3 tsp. Better than Bullion
• 3 T. chili powder
• 1 tsp salt
• 1 tsp cumin
• 1/2 tsp garlic powder

Combine all ingredients in your rice cooker, and cook according to rice cooker's directions.

Sweet Cinnamon Fruit Salad

I am always looking for really quick, yummy side dishes to serve with dinner. I made this salad on a whim the other night, with things I already had on hand, and it turned out amazing! It would even be yummy as a breakfast!

4 cups fruit - large diced- I used nectarines, apples, bananas, and peaches, but the possibilities are endless! Strawberries, grapes, plums, pineapple, mango... use what you have!

4 TBS Sweetened Condensed Milk

2 TBS milk

1 tsp cinnamon

In a bowl, mix your milks and cinnamon. Toss with fruit.

Spicy Mustard Roasted Potatoes

I have a confession...side dishes are not always my strong suit. Normally, I get about 5 minutes from serving dinner when I haphazardly throw something together, usually a green salad or stuffing. So when I placed these babies on the table next to my Pan Seared Lemon Chicken my sweet husband was over the moon! These are yummy and crisp and of course... spicy! Just how I like 'em!

 

All you need is...

5-6 large red potatoes (scrubbed clean)

2 TB vegetable oil

1/4 cup Spicy Brown Mustard

1/2 tsp crushed red pepper

 

Cut your potatoes into 4ths (or 6ths if they are really big). In a bowl, mix oil and mustard with the pepper flakes. Combine everything in a large Ziploc bag and toss together.

Bake at 375 for about 30 minutes, until potatoes are tender.



Crockpot Refried Beans {No Soak!}

If you haven't notice by now, we love mexican food at our house. Anything from enchiladas to taquitos, casseroles to tostadas... we'll eat it all! However, one thing I dont love about mexican food at home, it canned beans. They always seem too thick and dense, and always have a metallic aftertaste. Not to mention all the preservatives in them! So when I saw a recipe for homemade ones that looked easy, I pounced! Obviously, I tweaked the heck out of it to make it fit my family, but it worked wonderfully! They are great in burritos, on nachos, or just as a side! I will definitely be making these again!

3 cups pinto beans
10 cups water
3 TBS minced garlic
1 large onion
1 TBS chili powder
1 tsp cumin
2 tsp salt
1/2 tsp black pepper
Optional:
2 -3TBS Taco Seasoning
1 TBS kosher salt
Rinse pinto beans under cold water. Chop onion. Add all ingredients to the crockpot and cook on high for 4 hours, then LOW for 2 hours. Remove and keep extra liquid. Mash beans with a potato masher, adding liquid until you reach desired consistency. I actually ended up pureeing 1/2 of ours in the blender, but we like ours almost as thin as restaurant beans, so really, it's up to you!
Once the beans are mashed, taste them. At this point they are very very plain. Too plain for us, so I add more salt and taco seasoning, but that's totally up to you!
Store in air-tight containers, for up to 2 weeks in the fridge. Or freeze in ziplock bags.

Sandwich Bread {in the bread machine}

I love homemade bread! Especially on a cold day, with a big bowl of beef stew. Which, ironically, is exactly what we ate this with!

Original recipe from Heather Drive Blog.

1 1/3 cups very warm water
1/3 cup olive oil (do not substitute with vegetable oil–use olive oil!)
2 tsp. salt
4 cups flour
2 tbsp. and 2 tsp. white sugar
3 tsp. yeast

In the breadmaker pan, combine water, oil, and salt.
Add the flour on top of the liquids. Pour sugar into one corner of the breadmaker pan. Make a well (a dent) in the center of the flour and pour the yeast into it.
Set the breadmaker for a “basic” loaf and press start. Walk away… in three hours, you’ll have delicious fresh bread!

** I started by baking this in the breadmaker, but I didn't realize I'd spilled flour in the bottom and is started to smoke, so I ended up baking it in the oven at 350 for around 20-25 minutes.

Grilled Zucchini

I'm all about outdoor cooking in the summer. Fast, easy, cheap outdoor cooking... ahh. Music to my ears. Our garden (like everyone else's) has been producing mounds of zucchini!

this was what I picked in ONE day from just 2 plants.

So anyways, I am always looking for new ways to cook it, this recipe is our favorite, but it's always nice to change it up!

Grilled Zucchini

5 medium size zucchini

3 TBS olive oil

Salt and Pepper

Preheat your outdoor grill to Med-High heat. Slice your zucchini into sticks, about 1/2-3/4 inch thick. toss in olice oil and sprinkle with S&P. Place skin side down on grill and allow to cook for 5 minutes before turning over and repeating on the other side. Continue to flip until the zucchini is soft.

Roasted Brussel Sprouts

I had NEVER had brussel sprouts until I got married, actually not even until 3 years AFTER I got married! And guess what I LOOOVE them! I crave these every day now! They are sweet and crispy and SOO good!

Roasted Brussel Sprouts

Serves 2-3

1/2 lb. fresh brussel sprouts

2 TBS olive oil

1 tsp kosher or sea salt

1/4 tsp red pepper flakes (optional)

 

Preheat oven to 400 degrees.

Rinse your brussel sprouts well and remove and discolored leaves. Cut them into quarters, leaving the ends intact.

In a gallon sized ziploc bag, add the brussel sprouts, olive oil, salt and red pepper. Toss well to coat.

Spread out into an even layer on a large cookie sheet. Bake for 10 minutes and flip them over with a spatula, continue cooking for 15-20 min. or until they are brown and slightly crispy.

Serve with Parmesan cheese.

Best Ever Cornbread!

 

I will never go back to pouch mix cornbread EVER again! This cornbread is SO good, it's not dry, or crumbly like other cornbreads, its moist, and yummy, and SOO GOOD! I've made it twice in the past couple weeks!

 

Best Ever Cornbread

recipe from here

1 cup cornmeal

3 cups flour

1 1/3 cups sugar

2 Tbs. baking powder

1 tsp. salt

2/3 cup vegtable  oil

6 Tbs. melted margarine

4 eggs

2 1/2 cups milk

 

Preheat your oven to 350 degrees. Mix the cornmeal, flour, sugar, baking powder and salt together in a big bowl. Make a well in the center of the dry ingredients and add the oil, butter, eggs and milk. Stir until it is just mixed. Bake in a 9x13 pan for 35 minutes.

Olive Garden Breadsticks {in the Bread Machine}

original recipe here
1 1/2 cups very warm water
2 Tbs white sugar
1 Tbs yeast
1 Tbs salt I know it's a lot of salt. but it works!
2 Tbs margarine
4 1/2 cups flour
 
Pour water, sugar and yeast into the bottom of the bread machine and let it set for like 5 minutes until it gets foamy. Then add the flour, margarine, and salt (add salt last, don't let it touch the yeast yet because it will kill it) Turn on the machine to the dough cycle and allow to run the full amount of time. Once the cycle is done, remove the dough and cut into about 12 peices. Roll into breadstick shape. Allow to rise again in a warm place until about doubled in size. Brush with an egg wash (1 egg+1 Tbs water) Bake at 400 for around 15 minutes, or until golden brown.
 
While they are baking, melt 3 Tbs margarine + 1 /2 tsp garlic powder + a pinch of salt and brush this over the breadsticks when they are done.

50 Great Side Dishes {Free Printable}

I'm not sure about every one else, but I have the hardest time thinking of side dishes to go with my meals every day! When I was growing up, we had at least 2 or 3 sides with every meal, every day! And I like to do the same for my family! But I found myself picking the same few over and over! So I made up a sheet to put in my recipe binder to help me with new ideas! When I sit down to plan my menu every week, I have this with me, and it becomes a lot easier to just pick one or two, instead of having to come up with some!

Download here

Or here's the list so you can copy and add to it yourself!

1. Green salad

2. Pasta salad

3. Potato salad

4. Macaroni salad

5. Coleslaw

6. Fruit salad

7. Baked beans

8. Refried beans

9. Fresh veggies and dip

10. Corn on the cob

11. Corn

12. Peas

13. Asparagus

14. Green beans

15. Brussel sprouts

16. Steamed broccoli

17. Steamed carrots

18. Steamed cabbage

19. Sautéed zucchini/squash

20. Steamed cauliflower

21. Steamed spaghetti squash

22. Baked potato

23. Steak fries

24. Mashed potatoes

25. Au gratin potatoes

26. Roasted red potatoes

27. Apple sauce

28. Mixed fruit

29. Melon

30. Spanish rice

31. Wild rice

32. Rice-a-roni

33. Fried rice

34. Polenta

35. Mozzarella sticks

36. Tater tots

37. Onion rings

38. Stuffing

39. Chips and salsa

40. Chips and guacamole

41. Bread and butter

42. Garlic bread

43. Bread sticks

44. Buttermilk biscuits

45. Dinner rolls

46. Egg rolls

47. Muffins

48. Cornbread

49. Cheddar biscuits

50. Crescent rolls

Brown Sugar Baked Beans

These aren't your mother-in-laws baked beans!... ya know how I know? Because they are MY mother-in-laws baked beans! Shout out to Sandy! ;) (with a few add in's just because I can't leave anything alone)

 These are thick, and sweet and spicy, and My husband wont ever let me make any other kind.

1 can pork and beans

1 can kidney beans

1 can pinto beans

1 can white beans

4 strips turkey bacon cut into pieces

1 small onion

1/2 cup brown sugar

1/4 cup white sugar

1/4 cup ketchup

1/4 cup honey bbq sauce

2 heaping TBS yellow mustard

2 TBS molasses

1/2 tsp chili powder

1/2 tsp salt

1/2 tsp pepper

In a skillet, saute onion and bacon until onion is soft and bacon is cooked. Drain all the beans except for the pork and beans, throw everything into a crockpot and turn on low for 2-6 hours adding water if necessary.

Scallion Lime Rice

Scallion Lime Rice

1 1/2 cups water

1 tsp chicken boullion

1/2 tsp garlic powder

2 TBS lime juice

1/4 tsp salt

1/4 tsp pepper

Bring the avove ingretients to a boil. Add 1 cup Rice, turn onto low, cover and let sit for 20 minutes. Fluff with a fork and add 1/2 a cup of chopped scallions.

Perfect Bread Machine Rolls

1/2 c. warm water (if you get it too hot or too cold, the yeast will not work properly, make the water only slightly on the hot side of lukewarm, and be sure it is NOT so HOT it is scalding.)

2 1/2 tsp. yeast (or 1 pkg is OK-which is 2 1/4 tsp.)

1/3 cup sugar

1 c. milk

3 Tbsp. butter (soft)

1 egg

5 cups flour

1 tsp. salt

Put the yeast, warm water and sugar into your bread machine first. Let it set a few minutes before adding any more ingredients. This should make your yeast foam a bit, which is a good sign that it is working properly. Then add the rest of the ingredients in the order listed. Put the salt in last.

Then put your bread machine on it’s dough setting, which should last approximately 1 1/2 hours. As your dough mixes, use a spatula or spoon to help the flour get mixed in.

Once your dough cycle has finished, cut your douugh into balls and place on a baking sheet. Allow to rise until they rolls are doubled in size, about 1 hour. Bake at 350 for 15 min or until golden.

Summer Garden Pasta Salad

This was one of the recipies I shared on Mandy's Recipe Box last week!

Summer Garden Pasta Salad

(feeds 3-4 people)

1/2 box (1/2lb) Rotini Pasta, cooked and cooled

1-2 small zucchini, chopped

2 small carrots, chopped

1 cup purple cabbage, sliced

1/2 of a green bell pepper diced

1/4 cup green onion

1/2 cup olives, sliced

Dressing:

1/2 cup Extra Virgin Olive Oil

2 TBS Sriracha Chili sauce

1 tsp Soy sauce

1/4 tsp kosher salt

1/2 tsp garlic powder

1/2 tsp Italian seasoning

2 TBS Parmesan Cheese

Toss the Pasta and all of the veggies in a large bowl. In a separate bowl, mix all of the dressing ingredients. This is the point that you can taste the dressing, and add more seasonings to taste. Drizzle the dressing over the salad and mix well. Serve cold or at room temp.

You can really go garden crazy with this salad! Add and kind of veggies you want! Tomatoes, jalapenos, cucumber etc. And for the meat eater (my hubby), feel free to add diced chicken, cooked ham, or even sliced steak! The possibilities are endless!

Perfect Potato Salad

8 Potatoes - peeled, cut into bitesized cubed, and boiled.
4 hard boiled eggs (*see footnote)
1 cup Miracle Whip, or less depending on how 'saucy' you want it
2 TBS mustard
1/2 cup chopped pickles + 2TBS pickle juice
1/2 cup sliced olives
1/4 cup chopped green onion (optional)
1/2 tsp garlic powder
1/2 tsp black pepper
1/4 tsp onion powder
1/4 tsp seasoned salt
1/4 tsp celery seed
Paprika

While potatoes and eggs are boiling, mix all of the ingredients EXCEPT for the eggs and potatoes in a bowl. When the potatoes and eggs have cooled, chop the eggs and add them to the potatoes. Add the Miracle Whip mixture to the eggs and potatoes and mix just until combined. Sprinkle paprika over top and chill until very cold.

* Want to know how to boil PERFECT eggs every time? place your eggs in the botton of a sauce pan, add enough water to cover the eggs about an inch above the tops with cold water. As soon as the water comes to a boil, cover with a lid, and turn off the heat. Allow the eggs to sit in the water for 15 minutes. If you do all this right, you'll get perfect boiled eggs!!

Zucchini and Mushrooms

Our zuchini plants are starting to produce! and quickly! We LOVE any kind of squash at our house, but this is the way we usually have it.

You need...
2 small zucchini (smaller=more tender so its better to use 2 small instead of 1 big)
1/2 -1 cup of mushrooms
1 sweet banana pepper (optional.. we have a TON of these in our garden so we are putting them in EVERYTHING!)
1 TBS olive oil
1/4 tsp garlic powder
1/2 tsp lemon pepper seasoning
salt to taste
pepper to taste

In a shallow pan, heat olive oil, and the rest of the ingredients and saute on medium until zucchini and mushrooms are tender. If you are in a hurry, put a lid on the pan so they will sort of steam, and they will get soft faster.

Potato and Bacon Salad.

Ingredients

• 5 eggs
• 4 slices bacon
• 2 tablespoons Dijon mustard, or to taste
• 1 cup mayonnaise
• 3 stalks celery, minced
• 2 pounds small potatoes
• 2 tablespoons chopped fresh parsley
• salt and pepper to taste

Directions

1. Place the potatoes in a pot with enough water to cover, and bring to a boil. Cook for about 20 minutes, or until tender. Drain and cool.
2. Meanwhile, place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and place in a bowl of cold water to cool.
3. Peel the eggs, and place 3 of them into a large bowl. Reserve the rest for later. Mash the eggs in the bowl with a fork. Stir in the mustard, mayonnaise, celery, salt and pepper. Set aside.
4. Cook bacon slices in the microwave for about 4 minutes, until crisp, or fry in a skillet over medium-high heat. Crumble 2 of the bacon slices into the mayonnaise mixture. Reserve the rest for garnish.
5. Peel and chop the potatoes, and stir into the bowl until evenly coated. Slice the 2 remaining eggs, and place on top of the salad. Crumble the remaining bacon over the eggs, then sprinkle parsley over the top.

it's delicious! {i didn't get a picture in cause of a time crunch..but it's just as pretty as it is good.}




via all recipes.

Chicken Fried Rice

2 cups uncooked rice

1 chicken breast, cooked and cut into a small dice (I just used leftover chicken, or you could also use pork/ham)

3 eggs scrambled and chopped into small bits

Veggies (I used 1 cup cabbage, 1 cup frozen peas and 1 cup chopped broccoli. Other options are carrots, green onion, sugar snap peas, cauliflower, etc.)

1/4 cup melted butter or margarine

2-3 TBS Soy sauce

2-3 TBS Teryaki sauce

1 tsp Garlic powder

1/2 tsp Crushed red pepper flakes (optional)

In a little bit of olive oil, saute your veggies until tender. In a separate pan, cook rice and add to the veggie mixture. Scramble your eggs and set aside. To the rice, add melted butter, soy sauce and teryaki sauce (you can add more if needed after tasting) Add your eggs last and cook for 1-2 more minutes.

You can also leave out the meat and use this as a side dish.

Steak Fries

3 Russet potatoes cut into wedges

1 TBS olive oil

2 tsp kosher salt

2 tsp steak seasoning

place the potatoes in a gallon sized ziploc bag. Add olive oil, salt and steak seasoning to the bag, and toss/rub/shake until the oil and seasonings are evenly covering the fries. If it doesn't seem like they are getting evenly coated, add a little more olive oil. Bake at 475 until fries are golden brown and crisp on the outside (ABOUT 20-30 min depending on the size of your fries). These are SPICY! if you don't want them that hot, use 1/2 tsp of steak seasoning, or none at all!

Honey & Soy Broccoli and Mushrooms

Prudence Pennywise is my favorite place to get recipes. She lives in St. George and she is the most amazing cook! I tried this recipe the other night and I cannot wait to make it again... SO GOOD! And only a few ingredients!

(You can thank Prudy for the picture)

Honey and Soy Broccoli and Mushrooms

1 teaspoon oil

4 ounces sliced mushrooms (Use whatever you can get on sale)

2 cups chopped broccoli florettes

2 tablespoons soy sauce

2 teaspoons honey

pinch of red pepper flakes

In a small skillet, heat oil over high heat. Add mushrooms and cook for two minutes. Add broccoli and stir fry for 3 minutes, or until tender crisp. Stir in soy, honey and red pepper flakes. Cook for 1 minute more.