Cilantro Lime Rice

My boys eat this by the pound! :)
It’s a copy-cat recipe for Chipotle’s rice (which my kids adore). It’s a keeper.

• 1 cup extra long grain rice or basmati rice
• 1/2 lime, juice of
• 2 cups water
• 1 tsp. salt
• 3 tbsp. fresh chopped cilantro
• 3 tsp. vegetable oil

In a small heavy pot, add rice, water, 1 tsp oil and salt (I just used my rice cooker, and it worked perfect). Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minute.

In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

Makes 4 servings.

{Recipe from Gina’s Skinny Recipes}

Zucchini Bites

Be careful! These are so addicting! We’ve made several batches
in the last 2 weeks using our garden fresh zucchinis!

• 2 cups shredded Zucchini
• 1/2 cup Bread Crumbs
• 1/2 Onion, finely chopped
• 8 oz. Sharp Cheddar Cheese, shredded
• 2 Eggs
• 1/4 cup Fresh Parsley, finely chopped {I have used 1 Tbsp. Dried Parsley, that was good too}
• 1/2 tsp. Garlic Salt

{If you’re lazy, like me, put your parsley and onion in a food processor and chop it up in there! I don’t like huge chunks, so that does the job perfectly!}
Combine all ingredients in a bowl. Mix well. Scoop into a well greased mini muffin pan. Fill to the top, but not overflowing. Bake at 350* for 18-20 minutes. Let cool.
Makes about 2 dozen.

Stuffed Zucchini

This was really tasty.
The stuffing mixture is delish, and it’s pretty dang healthy too!

• 2 medium zucchinis
• 1/2 pound ground beef
• 1/2 pound Italian sausage
• 1/2 small onion, chopped
• 1/2 cup dried Italian bread crumbs
• 1 egg, beaten
• 1 can (15 oz.) crushed tomatoes

Preheat oven to 350 degrees. Spray a 13x9 inch baking dish with no stick spray.
Cut the zucchini in half lengthwise. With a spoon, scoop out the seeds. Chop and reserve about 3/4 of the seeds for the stuffing. Salt and pepper the seeded zucchini. In a medium bowl, mix together the ground beef, sausage, chopped onion, bread crumbs, egg, crushed tomatoes and the reserved zucchini seeds. Place the meat mixture equally into all of the zucchini halves; mixture should be piled up over the top. Place the filled zucchini halves into the prepared baking dish.
Bake in preheated oven for approximately 45-55 minutes.

Mom’s Frog-Eye Salad

There are lots of different variations of this salad. But this is by far my favorite.
My kids inhale this stuff. It’s super tasty, super easy, and can be
made ahead of time for any occasion.

• 6 oz. Acini de Pepe (found in the pasta aisle)
• 2 (15 oz.) cans Tropical Fruit, reserve 1 cup of juice
• 3-1/2 oz. Flaked Coconut
• 1 small pkg. Instant Vanilla Pudding
• 1 (8 oz.) Cool Whip
• 1/2 bag Mini-Marshmallows

Cook the acini as directed. Rinse and allow to cool completely. Add each of the remaining ingredients, except juice and marshmallows. Add 1/2 cup of the juice first. Mix together well. Add more juice if needed. Add the marshmallows right before serving. Enjoy!

Baked Potato Salad

This is my number 1 favorite potato salad recipe ever.
It tastes just like a baked potato with all of the best toppings.
It goes perfectly with all of the summertime BBQ flavors!

• 3 large baked potatoes, cooled, peeled and cubed
• 1/2 cup sour cream (I used lite and it tasted great)
• 1/2 cup mayonnaise (I always use the “made with olive oil” kind to save a few calories/fat)
• 8 slices bacon, cooked and crumbled (I use the precooked kind)
• 4 ounces shredded cheddar cheese, divided
• 2 green onions, sliced and then chopped
• 1/2 teaspoon fresh ground black pepper
• 1 dash celery salt or seasoning salt
• 1 dash garlic powder
• 1 dash paprika
• 1 tablespoon fresh parsley or chives

Gently stir together all the ingredients in a large bowl using a large spoon, reserving a little cheddar, green onion and bacon for garnish. Transfer to a serving dish.

Top with reserved shredded cheddar, green onion slices and bacon crumbles.

{{When I make this for family get-togethers, I double this recipe.}}

Potato Salad

(the only potato salad recipe i willingly eat…)

• 5 lbs. Red Potatoes, cubed
• 1-1/2 cups Real Mayonnaise
• 3 tbsp. Yellow Mustard
• 1 tbsp. Dijon Mustard
• 6 Green Onions, sliced
• 8 Baby Dill Pickles, diced
• 1 tsp. Salt, more to taste
• 1/2 tsp. Paprika
• 3/4 tsp. Black Pepper
• 1 tsp. dill
• 8 Eggs, hard-boiled

Boil the potatoes in salted water, until they are fork tender. Drain water and add mayo, mustards, green onion, pickles and seasonings. Mix well. Rough chop 5 eggs and fold them into the salad mixture. Slice remaining eggs and display on top. Sprinkle salad with a little dill, if desired before serving. Best if served at room temp.

Kristy's Cowboy Caviar (Bean Salad)

I got this awesome recipe from my sister-in-law, Kristy... It's definitely a keeper.

Just looking at this picture makes my mouth water!

Perfect for summer get-togethers, or any meal, really. :)

And the best part - it's so healthy!

• 1 can black beans
• 1 can black-eyed peas (or any beans you want to use)
• 1 can white shoepeg corn
• 2 avocados, cubed
• 4 tomatoes, chopped
• Juice from 1 lime
• 1 bunch of cilantro, finely chopped
• 4 green onions, chopped (optional)
• Garlic salt and pepper, to taste (optional)
• 1 package Italian dressing mix, prepared according to directions but without the oil 

Combine all ingredients.  Let sit for about an hour to let flavors blend well.  Serve with tortilla chips, or just as a salad.  So delicious!

Cafe Rio Style Creamy Tomatillo Salad Dressing

 

Thanks to my friend, Heather, I have this fun recipe! 

Click here for the original recipe and more detailed instructions.

It was so much fun to make, and now we can enjoy some scrumptious salad dressing!

• Ranch Dressing packet, prepared (Hidden Valley Ranch buttermilk mix works great)
• 1 small bunch cilantro, large stems removed (about 1/2 cup chopped cilantro)
• 2 large or 4 small tomatillos
• 1/2 tsp. minced garlic
• 2 T fresh lime juice
• 1 tsp. Green Tabasco sauce or 1 diced jalapeno pepper 

Prepare Ranch dressing according to directions on the package or recipe you're following and set aside.

Remove large cilantro stems, then wash leaves and spin dry or dry with paper towels. Add cilantro to food processor fitted with the steel blade and pulse until finely chopped.

Add tomatillos, garlic, lime juice, and Green Tabasco or chopped jalapeno to the food processor and pulse until ingredients are finely pureed. Add the 2 cups of prepared dressing and pulse just a few times, until ingredients are well combined. Chill dressing for an hour or two and serve.

Variations:
~To make a roasted tomatillo dressing, dice tomatillos, place on a baking sheet, and roast at 400F for 15-20 minutes before adding them to the food processor.
~If you'd like even more tomatillo flavor, use 4-5 large tomatillos and decrease the buttermilk or milk in the Ranch dressing by about 1/4 cup.

Chile Rellenos Casserole

1 (27 oz.) can Hatch Whole Green Chiles
4 cups Monterey Jack Cheese, shredded
5 large Eggs
2 cups Milk
3 tbsps. Flour
1 tsp. Salt
1/4 tsp. black pepper
1 (10 oz.) can Green Enchilada Sauce

Preheat oven to 325*.
Spray a 9x13 baking pan with no-stick spray. Line green chilies on the bottom of the pan, covering the pan. Sprinkle cheese even over the top of the chiles. Set this aside.
In a medium mixing bowl, combine eggs, milk, flour, salt and pepper. Beat with an electric hand mixer until well blended. Pour over the cheese/chilies in your baking pan. Bake for 45 minutes; remove from oven and pour enchilada sauce over top and bake for an additional 15 minutes.

Grandma Ballif's Cheesy Potatoes

10 Large Red Potatoes - peeled and boiled to fork tender
1/3 cup melted butter
2 cans cream of chicken soup
2 cups sour cream
2 cups milk
1/3 cup scallions (green onions), finely chopped
1 1/2 cups sharp cheddar cheese

Topping:
1 1/2 cups corn flakes
1/4 cup melted butter
1/3 cup parmesan cheese
Combine all of the topping ingredients in a bowl, and set aside.

Cool boiled potatoes, cut into slices or small chunks (whichever you prefer). Combine butter, soup, sour cream, milk, scallions, and cheese. Mix together. Stir in potatoes. Pour into a large baking pan (9x13 or 10x14) and add topping. Bake at 350* for 30 minutes.

Time saver:
You can use a 2 lb. bag of frozen hash brown potatoes (shredded or cubed). Let thaw completely and substitute for the large red potatoes. Bake at 350* for 45 minutes.

These are seriously the best cheesy/funeral potatoes ever. :) You won't regret trying this one!