Lime Ciliantro Rice

This is a good recipe to go with the
Honey Lime Enchiladas.


2 cups water
1 tablespoon butter
1 cup long-grain white rice
1 teaspoon lime zest
2 tablespoons fresh lime juice
1/2 cup chopped cilantro

Directions

 1. Bring the water to a boil; stir the
butter and rice into the water.
 Cover, reduce heat to low, and simmer
 until the rice is tender, about 20
 minutes.
 2. Stir the lime zest, lime juice,
and cilantro into the cooked rice just
 before serving.


(Maybe want to half the lime and cilantro)

Cheesy Grits

Some of you may or may not know that Zach has Southern roots. His Mema and Papa are from Alabama, and his mother was raised in and out of Alabama as well. Zach's mom came to visit a couple weeks ago and I begged her to make grits for Zach since Idaho girls grow up on cream of wheat instead. I don't make grits. She shared a WONDERFUL grits recipe that I can not only make, but eat the entire pan myself. I promise you will love this recipe.

6 cups water
1 1/3 cups grits
3 eggs
3/4 cup butter
16 oz. velveeta cheese
2 tsp. seasoning salt
2 tsp. hot pepper sauce

Cook grits in water in sauce pan according to directions on grits box. Add eggs, butter, cheese, season salt and hot sauce. Stir until cheese is melted. Pour into 9x13 baking dish and bake at 350 for 45 min. Cut into squares and serve.

Noodles Romanoff

I like to make this as a side dish when I feel a little fancy, even though it is not really fancy. The name makes me think it is.....

1 (8 ounce) pkg dried wide egg noodles
1 (16 oz) carton sour cream
1/4 cup melted butter
1/4 tsp salt
1/4 tsp. pepper
1 small clove garlic, minced
1/4 cup parmesan cheese
2 tbl. chopped fresh chives

Cook noodles according to package directions, drain. Stir in sour cream and next 4 ingredients into noodles. Sprinkle with cheese and chives. Toss and serve hot.

Southwest Pasta Salad

This is one that my mom is always asked to bring to events. It is a good quick salad that is very tasty.

1 pkg. rotini (cooked)
1 can kidney beans
1 can garbanzo beans
1 can corn
1 can olives (sliced)
1/2 green pepper
1/2 red pepper
1/3 purple onion
1 pkg cheddar cheese (grated)
1 pkg. fritos chips
1 bottle southwest ranch dressing

Cook rotini according to package directions. Pour ranch over pasta. Drain juice from all canned products and add rotini, dice fresh vegetables and add to salad. Stir in cheese and chips just before serving.

Carol's Jello Salad

This is from my sister. I have to admit that I have never tried it, but I know it will be good. She swears by it and takes it to all parties. I will try it if you do....

Carol's jello salad

1 small package raspberry jello
1 small package cook and serve vanilla pudding
1 small jello brand tapioca pudding
12 oz cool whip
Frozen raspberries

Combine all 3 packages of jello in a saucepan with 3 cups of water. Bring to boil and boil for 3 minutes. Let set several hours or overnight in fridge. (I have done 1 hour and it turns out fine) before serving, stir in cool whip and raspberries.

Alternates: use orange jello and mandarin oranges, or use strawberry-banana jello with sliced strawberries and bananas.

Rice Pilaf

I made this tonight for dinner. It was pretty easy to make. I will add more seasonings the next time I make it though. It was a little bland for me, but I only added half the season salt so I will add what the recipe calls for next time. Still good though.

2 cups white rice (preferably long grain)
2 teaspoons of chicken fat or olive oil
1/2 cup chopped onion - green onion (scallions) or yellow onion
1/2 cup chopped celery
Up to 4 cups of stock (amount depends on the type of rice you are using), either chicken stock or vegetable stock for vegetarian option, or a mix of water and stock
2 teaspoons of Vegesal (or other seasoned salt)
1/4 teaspoon ground pepper
1/8 teaspoon cayenne

1 Look at the cooking instructions for your rice. If your rice calls for 2 cups of water for every cup of rice then you will need a total of 4 cups of liquid. If your rice calls for 1 2/3 cups of water for every cup of rice, you will need a total of 3 1/3 cups of liquid.
Heat the measured amount of stock needed in a saucepan, at least 2-qt sized

While the stock is heating, heat a large skillet on medium high heat. Add the chicken fat (or oil), melting it so it coats the bottom of the pan. Add the uncooked rice and brown the rice, stirring occasionally, for a couple of minutes. Add the onions and celery and cook a few minutes longer, until the onions begin to soften.

If you are using canned or boxed broth, be careful of how much seasoning you add. We usually use homemade, unsalted chicken stock, so we add 2 teaspoons of Vegesal (can use plain salt or other seasoned salt) along with ground pepper and a dash of cayenne. If you are starting with seasoned broth, you may only need to add a teaspoon of Vegesal or salt. Taste test the broth/stock. It can be a little on the salty side because the rice will absorb a lot of the salt.

Carefully empty the slightly browned rice into the saucepan with the stock. Bring to a simmer, reduce the heat, cover, and cook for as long as the instructions say on your package of rice. Usually between 15 to 25 minutes. Use a timer. After the set amount of cooking time, remove the pan from the heat and let sit for 10 minutes, covered. At no point during the cooking of the rice should you uncover the pan.

Note that you could also pour the stock into the pan with the rice, cover and cook. This is the more usual way to make pilaf. We have found however more consistent results by pouring the rice into the saucepan of stock.

Fluff with a fork to serve. You can also mix in heated peas, chopped parsley, toasted almonds, or raisins to the pilaf to make it more interesting.

Noodles Romanoff

I love these. I make them a lot when we have company over. They are good and a little on the "fancy" side. Not very hard to make either.

1 (8 oz.) package dried wide egg noodles
1 (16 oz) carton sour cream
1/4 c. butter-melted
1/4 tsp. salt
1/4 tsp. pepper
1 small clove garlic, minced
1/4 c. grated Parmesan cheese
2 Tbl. chopped fresh chives

Cook noodles according to package directions. Drain. Stir sour cream and next 4 ingredients into noodles; sprinkle with cheese and chives. Toss and serve hot.

Sweet Potato Souffle

Living in the south I have tried to pick up a few southern recipes. This is one that my family loves and I make a lot for company as well. A very good twist on yams at Thanksgiving.

1 large can sweet potatoes
1 tsp. vanilla
1 c. sugar
3 eggs
1/2 c. evaporated milk
1 stick butter
1/2 tsp. cinnamon
1/2 tsp. lemon

Heat potatoes in syrup, drain and whip until fluffy. Add butter and other ingredients. Beat well. Pour into buttered casserole dish. Bake about 20 min at 350.
While baking prepare the topping:

1/2 c. pecans (chopped)
1/3 c. brown sugar
1/3 c. flour
1/3 c. coconut
1/4 c. melted butter

Mix

Add topping 10 min. before taking out of oven. Turn oven down to 300. Cook until knife comes out clean. It takes about 1 hour total.

Spinach grape salad

This is from a great friend Sarah. She made it for me when we lived in South Dakota and we have brought it with us and make it for Thanksgiving. Very good.

6 c. spinach-broken
6 oz. swiss cheese, grated
6 oz. cheddar cheese, grated
2 c. red seedless grapes, cut in half
little iceberg lettuce, broken
8 green onions, diced
8 strips bacon cooked and crumbled

Dressing:
1/4 c. cider vinegar
2 tsp. brown sugar
2 tsp. dijon mustard
1/2 cup veg. oil

Mix dressing and add to salad just before serving.

Mom's Texas Potatoes

These are made famous by my mom. I usually make these for our Christmas Eve dinner because it reminds me of being home. Very easy to make and great as a side dish.

4 cups potatoes ( in small chunks)
1 cup diced onion

White Sauce:

2 Tbl. butter
4 Tbl. flour
1 tsp. salt
1/2 tsp. pepper
2 c. milk
2 c. cheese

Mix the white sauce together in a saucepan and cook until thick and bubbly.

Drain potatoes, add white sauce. Put in 2 qt. casserole dish and top with bread crumbs.
Cook at 275 for 45 min.

*When I make these I don't use the bread crumbs. I just mix the potatoes and white sauce together and serve immediately.*