Mexican Rice

This is super delish!

Ingredients

• 2 Tbsp butter
• 1 1/2 c long-grain rice
• 1/2 c chopped onion
• 1/2 c chopped red bell pepper
• 1 clove garlic, minced
• 2 c water
• 1 (14 1/2-ounce) can Rotel
  
• 1 tsp chili powder (for mild. We like it spicy. I used about 3 tsp)
  
• 1 tsp salt
• 1 c shredded cheddar
  

Directions

Melt the butter over medium heat in a large saucepan. Add the rice, onion, peppers, and garlic. Cook until the rice is browned and vegetables are tender (about 4-5minutes). Stir in the water, tomatoes, salt, and chili powder. Bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 to 17 minutes. Stir in the cheese and transfer to a serving bowl.

Quinoa Burgers

i know that some of you (NIKKI) will stick up your nose but try it!

My 5 yr old out ate me having 5!!!

1 cup uncooked quinoa

2 cups water

1/2 teaspoon salt

To cook quinoa:

In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat. Add quinoa and reduce heat to low. Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender. Allow to cool for a few minutes..

3/4 cup shredded cheddar cheese (or other variety)

1/2 cup cottage cheese

1 medium carrot, finely grated

3 eggs

2-3 tablespoons all purpose flour (start with 2, if they won’t hold together add the other one)

2 green onions, including white parts

1 /2 teaspoon sugar

1/4 teaspoon black pepper

1/4 teaspoon ground cumin

1/8 teaspoon salt

1/8 teaspoon garlic powder

2-3 tsp Olive oil for frying

.

In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, Sugar, pepper, cumin, salt, and garlic powder.

Heat a frying pan and a couple teaspoons olive oil over medium heat. Measure 1/4 cup and form into patties about 1/2 inch thick - mixture will be slightly sticky. Fry until golden-brown, about 4 minutes on each side. Makes approx. 10 burgers.

Serve with lettuce, tomato, onion, just like a burger.

My kids loved dipping them in ketchup or bbq sauce

I also served with homemade sweet potato fries

Brown Butter Blueberry Muffins

I know I've already posted a blueberry muffin recipe.
And while that one is thee best sometimes I don't want to do all the steps
at 5:30 AM while my kids chant MUFFINS!MUFFINS! (and NO! i am not joking)
so....
I use this one in a pinch and used it again this morning. YUMMY!

2 c flour
2 tsp baking powder
1/2 tsp salt
1/2 c sugar
1 stick butter+extra for buttering
1 c milk
1 egg, beaten
1 1/2-2 c blueberries (6-8oz)
1/4 c brown sugar (opt)

Preheat oven to 400.

Line muffin tin with liners or coat with cooking spray (I actually prefer cooking spray because it makes the muffins a little crispy on the outside but still nice and soft in the middle)

In a large bowl mix flour, baking powder, salt, and sugar. Make a well in the center.

Melt butter in a small saucepan over medium heat. Once melted, swirl pan until butter begins to brown and smells nutty about 2-3 minutes. Remove from heat.

Pour butter, milk, and egg into the well of dry ingred. and stir to combine. It'll be a little lumpy. Don't overmix!! Gently fold in blueberries. Divide into muffin cups and sprinkle tops with brown sugar. Gently press brown sugar into wet batter.
Bake 16-20 minutes. (Mine in a gas oven were in about 15). While hot, cut muffin down center and butter.

No bake Oreo bars

Needed something fast and easy to take to a picnic last weekend. Hence the following recipe.

7 tbsp butter
8 cups marshmallows
4 Sleeves Oreos

Place Oreos in a gallon sized ziploc. Crush with fists or a rolling pin.
While stirring, melt butter and marshmallows in a big pot over medium heat.
Added crushed oreos stirring quickly.
When fully incorporated press mixture into a well greased 9x13 inch pan.
Let cool then cut into squares.

If I would have had more time I would have drizzled melted white chocolate over these.

Grilled Chicken Salad

I got this recipe from here. Every recipe I try from Our Best Bites is delish!

I sorta tweaked the recipe to what I had and use Romano cheese instead of Parmesan and honey-roasted nuts instead of almonds. So SO good

1/2 head Romaine lettuce, washed and chopped into bite-sized pieces
6-8 oz. baby spinach
Cooked shredded chicken
8 oz. strawberries, sliced
8 oz. blueberries
shredded fresh Parmesan cheese
1 c. sliced almonds, toasted

Berry Poppy Seed Dressing

1/2 c. white wine vinegar
1/2 c. honey (or sugar) (I used a bit more honey than called for)
1-2 cloves garlic
1 tablespoon grated onion
1 tsp. kosher or other coarse salt
About 10 cracks of freshly ground black pepper
1 c. raspberries, blackberries, or strawberries
2/3 c. canola oil
1 1/2 tsp. poppy seeds

Combine the vinegar, honey, garlic, onion, salt, pepper, and berries in the jar of a blender. Blend until smooth and then, with the blender running, add the oil in a steady stream. Turn off the blender and whisk in the poppy seeds. If possible, refrigerate for at least an hour before serving.

For serving a large crowd, toss all the salad ingredients in a large serving bowl and add dressing to taste. For individual servings, arrange ingredients on plates and serve the dressing on the side. Makes about 8 side dish servings and 4 main dish servings.

Sauteed Corn & Black Bean Salad

Sautee kernels from 3 ears of corn in 2 T of butter until they start to brown slightly in spots. Remove from heat and toss with:
A can of drained black beans
1 sliced avocado (sadly omitted)
2 T chopped green onions
Juice of two limes and
A handful of roughly chopped cilantro

Serve chilled

Summer Fruit Salad

1 cup cubed watermelon
2 nectarines, pitted and cut into chunks
1 cup hulled and quartered strawberries
Zest of 1/2 lime
1 lime, juiced
3 Tablespoons honey
Pinch of salt

In a small bowl, combine zest, lime juice, honey and salt. Whisk until combined.

In a medium bowl, combine the watermelon, nectarines and strawberries. Drizzle syrup over the fruit. Stir well.

Serve chilled for best taste.