Mexican Cilantro Rice

This is our Family's Favorite side to accompany any Mexican dish.
The cilantro gives it that extra something and makes it taste so fresh.
I love it because it is so easy to make and tastes like you are out at a Mexican restaurant.
For our family of four, we always finish the rice off. When I have company over I always double it.

Mexican Cilantro Rice

Serves 4 as a side dish

2 Tbsp Olive oil or vegetable oil
1 C long grain white rice
2 C chicken broth

1/2 cup of cilantro, minced

1 small can tomato juice
salt and pepper

Heat oil in a skillet. Add the rice. Stir frequently and slightly brown the rice (more like, make it tan) over a medium high heat. Add the chicken broth. Add the tomato juice. Add some salt and pepper. Stir thoroughly. Reduce heat to simmer and cover tightly with a lid. Stir’ the mixture several times while it’s cooking by just shaking/moving the skillet back and forth so that I don’t take the lid off.) Simmer/cook for about 20 minutes, until the liquid has been absorbed. Once the liquid has been absorbed, turn off the heat and stir in minced cilantro, leave mixture alone with the lid on it for another 10-15 minutes or so.

Serve and Enjoy!

Spinach Lasagna Rolls

This meal is a simple and nice change from the classic layered Lasagna.
A low-fat vegetarian dish, but yet is very filling and hearty.
As a family we all really enjoy these rolls, they are very delish!
Serve with garlic bread and a fresh green salad.
Very Yummy.


Spinach Lasagna Rolls
Makes 9 rolls

Ingredients:

-9 lasagna noodles, cooked
-10 oz frozen chopped spinach, thawed and completely drained
-4 teaspoons olive oil
-1/2 cup finely chopped, onion
-4 garlic cloves, minced
-15 oz container of ricotta cheese
-1/2 cup grated Parmesan cheese
-1 1/2 cups shredded Mozzarella cheese
-1 egg
-salt and pepper
-24 oz Marinara Sauce (I like to use the brand Classico- Tomato Basil)

How To Make:

1. Preheat oven to 350°. Spread about 1 cup sauce on the bottom of a 9 x 12 baking dish.

2. Combine spinach, ricotta, Parmesan, Mozzarella, egg, salt and pepper in a medium bowl.

3. In a small sauce pan heat the oil and cook onion for about 5 minutes, add garlic and cook for 1 minute. Mix the cooked onions and garlic with the spinach and cheese mixture.

4. Place a piece of wax paper or foil on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over all the noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

5. Spread marinara sauce over the noodles in the baking dish and top each one with remaining mozzarella cheese. Tightly place foil over baking dish and bake for 40 minutes, or until cheese melts.

Makes 9 rolls.

ENJOY!

7- Layer Dip

7 - Layer dip is so good!
A great appetizer to make for parties, or fun get-togethers with family and friends.
One thing that I don't like about the traditional 7 layer dip is the way you just plop the can of beans into the pan and them spread them around. That process just grosses me out. :-)
So I heat them in a pan and add a few yummy ingredients to make the beans a bit tastier.
The Pico De Gallo also makes this dip just that much tastier. You can see my Pico De Gallo recipe here.
This dip should be eaten with in 24 hours of making, it does not keep well after that.
I have never had many leftover past 24 hours anyways. This dip is eaten up fast!
ENJOY!

7 - Layer Dip

1st Layer-
-1 can of refried Beans
-1 small can of diced green chilies
-1/2 to 1 teaspoon of Tabasco (or other hot sauce)
-1/2 teaspoon of cumin
*Begin by putting the refried beans into a small saucepan over medium-low heat, add the chilies, Tabasco, and cumin. Mix well.
*Spread into a glass pan, or larger plate.

2nd Layer-
-1 cup of Shredded Sharp cheddar cheese
*Layer on top of beans

3rd Layer-
-1 cup of sour cream (or enough to spread a complete layer)
*Layer on top of Cheese

4th Layer-
-2 avocados (mashes)
-3 spoon fulls of sour cream
-1 cup of pico de gallo
*Combine all together and make guacamole, add on top of sour cream layer.

5th Layer-
-1 cup of Monterey Jack cheese
*Layer on top of guacamole

6th Layer-
-chopped black olives

7th Layer-
- 1/2 cup of pico de gallo

Serve with Tortilla Chips and ENJOY!

Broccoli Cheese Soup

This soup is AMAZING!
The taste and texture is fabulous.
Huge bonus is that it is super fast and easy to make.
By the end of dinner, Andy and my two kiddos were bargaining on who got to have what was left in the pot.
Next time, I think I better double the recipe.
Once again, a big thank you to Melanie over at My Kitchen Cafe for this yummy soup.



Broccoli Cheese Soup
adapted from My Kitchen Cafe

What you Need:

1 can chicken broth (you can use 2 cups of water and 1 teaspoon of Shirley J Chicken Bullion)
1 small onion, diced

1/3 c. flour
1/4 c. butter
1/2 teaspoon of pepper

2 c. milk (whatever kind you have)
1 1/2 c. shredded of extra Sharp cheddar cheese
1/2 c. shredded swiss cheese
3-4 cups of steamed chopped broccoli

How to Make:

Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour and pepper. Cook together for a couple of minutes, then whisk in warmed milk. Stir and heat together on medium-high heat until soup starts to thicken. Next add chicken broth and continue to stir until well blended. Add cheeses and steamed broccoli. Serve immediately.

Makes 3-4 servings

Crock Pot Minestrone Soup

This soup is amazingly close to the Olive Garden's Minestrone soup!
It is so delicious and very healthy.
Packed full of vegetables in a tomato soup base and then topped with Parmesan cheese.
This soup would also be really good if you wanted to add turkey sausage.
I usually serve it with bread sticks or french bread and a green salad.
I also love that it is made in a crock pot, that makes dinner time prep a bit more smoothly.


Crock Pot Minestrone Soup

serves 6 - 8

What you need:

• 1/2 onion, chopped
• 1 cup carrots, chopped
• 1 celery stalk, chopped
• 2 garlic cloves, minced
• 1 (28 oz) can crushed or diced tomatoes
• 1 (15 oz) can white beans, drained, rinsed (cannellini or navy)
• 4 cups fat free chicken broth (or vegetable broth for vegetarians)
• 1/2 cup of good shredded Parmesan cheese
  
• 1 fresh rosemary sprig
• 2 bay leaves
• 2 tbsp chopped fresh basil
  
• 1/4 cup chopped fresh Italian parsley leaves
• salt and fresh pepper
• 1 medium zucchini, chopped
• 2 cups chopped fresh spinach
• 2 cups cooked small pasta like shells or elbows (al dente)
• extra shredded Parmesan cheese to top

How to Make:

1. Rinse and drain beans. Puree beans with 1 cup of the broth in a blender.

2. In a crock pot, combine broth, tomatoes, pureed beans, carrots, celery, onion, garlic, herbs, Parmesan cheese, salt and pepper. Cover and cook on low for 6 to 8 hours OR on high for 4 hours.

3. Forty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes. Add cooked pasta, cook 10 minutes more. Remove bay leaves, rosemary sprig, and season to taste with salt and black pepper.

4. Serve soup into bowls and top with extra Parmesan cheese.

ENJOY!

Baked Manicotti

I love Manicotti!
I have tried many recipes that were good, but let me tell you. . .
this is BY FAR the BEST Manicotti that I have ever made.
It does have a few steps and took me about 45 minutes to put together, but it was so worth it.
I love that this recipe uses the NO-BOIL lasagna noodles to roll up the cheese. It is so much easier than trying to stuff the cheese into the Manicotti tube noodles. I also think that it adds great texture and tastes so good.
This recipe makes enough for our family of four to have it for two meals.



Baked Manicotti
adapted from: My Kitchen Cafe

*Serves 6 to 8

Tomato Sauce
1 28-ounce can diced tomatoes (in juice)
1 28-ounce can crushed tomatoes
1 18 -ounce tomato sauce
2 tablespoons extra-virgin olive oil
3 medium cloves garlic, finely minced
1/2 teaspoon red pepper flakes, optional
1/2 teaspoon salt
2 teaspoons dried basil OR Shirley J Pizza and Pasta Seasoning

Cheese Filling and Pasta
3 cups part-skim ricotta cheese
4 ounces grated Parmesan cheese (about 2 cups)
8 ounces shredded mozzarella cheese (about 2 cups)
2 large eggs , lightly beaten
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves
2 teaspoons chopped fresh basil
16 no-boil lasagna noodles (use the Barilla brand)

Adjust oven rack to middle position and heat oven to 375 degrees.

Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, tomato sauce, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.

In a medium bowl, combine ricotta, 1 cup Parmesan chese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.

To assemble, pour 1 inch boiling water into 13 by 9-inch baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.

Spread bottom of baking dish evenly with 1 1/2 cups sauce. Spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish). Top evenly with remaining sauce, making certain that pasta is completely covered.

Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.

The manicotti can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.

ENJOY!

Porter Rockwell Salsa

I made this tasty Salsa to go with our taco dinner tonight,
oh yummy it turned out so good.
Very easy to make, healthy, and a great excuse to eat Tortilla Chips!
Enjoy!

Porter Rockwell Salsa
Adapted from
Janelle's Cookbook

2 cups frozen petite corn- thawed

1- 15oz can black beans - drained and rinsed

1 diced avocado

2/3 cup green onion diced

3 diced Roma tomatoes

1/3 - 2/3 cup chopped cilantro

2 clove garlic- minced

1-2 tsp hot sauce - to taste (if you like it spicy, totally optional)

1/2 tsp black pepper

1/2-1 tsp salt - to taste

1/2-1 tsp lime or lemon juice

2 Tbs red wine vinegar

1 1/2 tsp olive oil

Mix together and chill for 1 -2 hours.
We ate it right after I made it, and it tasted really good with out the chilling part.

Serve with tortilla chips.

Pasta Fagioli (Traditional Italian Soup)

Pasta Fagioli (Traditional Italian Soup)

-1 1/2 stalks celery, chopped
-1 medium onion, chopped
-3 cloves garlic, minced
-1-2 tsp parsley
-1-2 tsp Italian seasoning
-1/4 tsp crushed red pepper
-Salt
-2 cans or 30 oz of Shirley J chicken broth
-8 oz can tomato sauce
-2 medium tomatoes, chopped
-6 oz can cannellini beans or white kidney beans, undrained
-1 cup uncooked small shell or elbow macaroni
-parmesan cheese

Make it:
1. Saute' celery, onion, garlic, parsley, Italian seasoning, red pepper and salt in 1 tablespoon of butter or olive oil.
2. Add chicken broth, tomatoes, and tomato sauce, and simmer on low for 15 -20 minutes.
3. Add pasta and cook 10-15 minutes until pasta is tender.
4. Add undrained beans and mix well.
5. Serve with grated Parmesan cheese sprinkle on top.