mmmmm: arroz cubano

the south american back story:

my husband and i lived in south america for five years. we had our three oldest kids while we were living abroad and there were many, many things we loved about our time there. it is a treasured time in our lives. 

while there, we had a housekeeper that came and helped us each day. before you pictures scenes from "the help," it is actually very much a part of the culture where we lived and it is seen as disrespectful *not* to hire someone when you are able to employ a person and help them financially. it was from one of these amazing domesticas that we learned the recipe below. it's full of butter, butter and more butter but that is what makes it absolutely delicious. it's a one dish meal and it makes everyone in my family happy around the table. we serve it with a salad and call it done for the night. it is, ironically, called arroz cubano (cuban rice) though it was made by a colombian woman to a fun loving group of americans. it manages to bring back delicious memories of a time gone by. 

arroz cubano (cuban rice):

ingredients:

1/2 cup butter

2 red bell peppers, seeded and sliced thinly

1 large white onion, sliced (or one bag of chopped frozen onions)

1 cup sliced mushrooms

4 large boneless/skinless chicken breasts

5 cups chicken stock (or 5 cups of water with 5 chicken bouillon cubes)

3 cloves minced garlic

2 tablespoons worcestershire sauce

2 cups rice

1 cup raisins

1 cup butter

2 cups parmesan cheese

directions:

place the chicken breasts, chicken stock or water with bouillon, garlic and worcestershire sauce in a large pot and bring to a boil. boil over medium heat for about 10-15 minutes. remove from heat. 

while the chicken is cooking, place the raisins and 1 cup of butter in a large sauce pan. sauté on medium-low heat until the raisins plump up and the butter turns a nice golden brown. do not attempt to cook the raisins on high heat as they will develop a very bitter flavor. add the rice to this mixture and continue to cook until the rice is golden brown as well. 

after the rice has browned, add four cups of the chicken stock/seasoned water to the rice mixture. there will be garlic pieces mixed in with the water and that is perfect. stir in the rice mixture and reduce the heat to low. cook uncovered until all the liquid is absorbed.

remove the chicken from the remaining water mixture but do not discard the water/stock. place the chicken on a cutting board and shred or chop the chicken into bite sized pieces.

in a deep skillet, sauté the bell peppers, onions and mushrooms in 1/2 cup butter over medium heat. cook until the onions are translucent and all the vegetables are tender. remove from heat and add the chicken to the vegetable mixture and mix well.

spray an extra large casserole dish with non-stick spray. layer half of the rice, half of the chicken and vegetables mixture, and half of the cheese in the bottom of the dish. repeat the layers and top with the remaining cheese. bake at 350 degrees for 30 minutes.

enjoy!

mmmmm: homemade dill bread

snow is in the forecast again for us here in the south. for some reason, i always want to get my baking on when it's cold outside. this recipe is from one of my great friends and is so good i have to struggle to share with my family. it also ends in a butter bath, as all good things should. make it today. you won't be sorry.

dill bread

1 cup cottage cheese

2 tablespoons sugar

1 tablespoon butter (then more for the butter bath at the end)

1 tablespoon minced onion

2 teaspoons dill

1 teaspoon salt

1/4 teaspoon baking soda

1 unbeaten egg

1 package dry yeast

1/4 cup warm water

2 1/4 to 2 1/2 cups flour

in a saucepan, heat the cottage cheese to warm. add the sugar, butter, onion dill and salt. mix well. remove from heat. add yeast to the warm water. measure flour and baking soda into a bowl. add the water and yeast mixture to the flour. add the egg and the cottage cheese mixture to the bowl. mix well and knead until smooth. grease the bowl and replace the dough to the bowl. cover and let rise in a warm place for one hour. punch down and turn into an 8-inch greased round casserole dish. let rise another 20 minutes. bake at 350 degrees for 40-45 minutes. remove from oven and brush with butter (butter bath time!). enjoy!

mmmmm: pesto chicken quinoa

a doctor recently told me i am gluten intolerant. i'm not sure what exactly that means except that i have been told to stop eating gluten. this is really, i mean really hard for me. bread and i have had a long standing love relationship. give me some bread and pasta and i could be pretty happy on a deserted island. so, now with my new news, i am learning to love new grains and foods that make me feel better. one of those great foods is quinoa. i've just started experimenting with this fun little grain. here is one of my new favorite lunchtime (or anytime) treats for myself. i cook a ton of this and then it is lunch for a couple of days. love it!


pesto chicken quinoa

3 grilled chicken breasts, chopped into bite sized pieces (i like to grill up several chicken breasts at the beginning of the week. i use them in recipes like this one, throw them on a salad, or just eat them alone. if i have them on hand, i'm less likely to grab something unhealthy to eat. i season them with a little salt and lemon pepper.)

2 tablespoons olive oil

2 red or green bell peppers, chopped

1-2 cups chopped white onions (i like onions so i used closer to 2 cups)

1 cup uncooked rainbow quinoa

1 cup water

3/4 cup chicken broth (i use the no-fat, low sodium broth)

1 cup basil pesto (for a great recipe to make your own, click here. store bought pesto works great too!)

1/2 cup toasted pine nuts

1/2 cup mozzarella or parmesan cheese to garnish


if the chicken breasts are not already cooked, do this first and set aside. place the water and chicken broth in a pot with the quinoa to boil. once the mixture is boiling, reduce heat to simmer for 15 minutes. turn off heat and let sit for five minutes more. 

while quinoa is cooking, put the chopped bell peppers and onions in a pan with 2 tablespoons of olive oil and saute until soft and the onions are semi-translucent. set aside. roast the pine nuts. you can either do this by putting them in the oven on a cookie sheet at 400 for about 6 minutes or by putting them in a skillet on high heat and letting them roast.

once everything is ready, put all the ingredients except the cheese in a large mixing bowl and mix well. if you prefer the quinoa as a side, leave the chicken breasts uncut and serve the chicken along side the quinoa. either way tastes great. garnish with some cheese. enjoy!

mmmmm: homemade cinnamon applesauce

my mom used to make this recipe when i was a little girl. it still brings back memories and fills me with nostalgia. it makes me think of fall and winter and is just sweet enough to be a dessert on the coldest of days. 

cinnamon applesauce

4 medium apples, cored, peeled and sliced

1 cup of water 

1/2 cup packed brown sugar

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg


heat apples and water in a pot until water is boiling. boil down apples and water for 10 minutes until apples are tender. 

add brown sugar, cinnamon and nutmeg. simmer on low heat for another 20 minutes until water is reduced and   mixture has thickened. serve warm or refrigerate and serve cold. if you like a pureed consistency, put the finished mixture in a food processor and pulse a few beats until smooth.

mmmmm: trader joe's bruschetta pasta

i am borderline addicted to trader joe's. there are just so many wonderful things to try! this dish is a family favorite, a huge hit with guests and makes for delicious left-overs. it is also ridiculously easy to make--ready in less than 15 minutes! try it and let me know if it becomes a favorite in your house as well. 


ingredients:

1 box/bag of pasta (you pick). note: tonight i made it with gluten free rice pasta and it was delish!

1 container of the trader joe's fresh bruschetta sauce (you can find it in the refrigerated section near the cheeses and hummus). note: i sometimes make this dish with 2 containers, but it's pretty saucy.

1 container of small mozzarella balls, quartered (you can use two if you are a cheese fan).

1/2 cup of fresh basil, cut. 

1/4 cup toasted pine nuts

salt + pepper to taste


directions:

boil water and add some salt to flavor the pasta. then add the pasta and cook as directed.

open mozzarella containers up, drain, quarter and set aside. cut up the basil, and set aside. open bruschetta container (you can choose to heat it up a little, if you wish.

as soon as you drain the pasta, add all the ingredients and serve immediately. the heat of the pasta will heat the sauce and cheese. add salt and pepper to taste. if you decide to cool the pasta before adding ingredients, this dish is excellent cold.
note: i have made this dish with chicken before and it is fantastic.

mmmmm: apple cake

how can i describe holly? i have no childhood memory that does not somewhere include her in the picture. long before i ever had friends of my own to call on the telephone, i could dial holly's number by heart. she has been my mom's closest friend forever. there wasn't a day that went by in my childhood that didn't involve a phone call from holly to my mother or my mother to holly. their's was the friendship i idolized. it's the kind of friendship that has withstood relocation, growing children, illnesses, heartache, and the passage of time. it's the kind of friendship i long for.

holly is hilarious, laughs easily, loves pink, teddy bears, 50's music, tea parties, her kids, her husband, history, good books and amazing food. she's the kind of person that, when hosting a tea party, called to get everyone's starbuck's orders to have them ready and waiting. how great is that? she is a gem. when she shared her recipe for apple cake, i had to pass it on. she's an amazing baker and i've never been disappointed with one of her treats. this recipe screams fall and you will love it.

apple cake

1 cup flour

1 cup sugar

1 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon cinnamon

2 cups peeled chopped raw apple

1 egg

1/4 cup oil

1/2 cup raisins

preheat oven to 350 degrees. combine flour, sugar, baking soda, salt and cinnamon in a large bowl. stir in the apples, egg, oil and raisins. pour into a greased 9 x 9 inch baking pan. top with streusel mixture

streusel topping

3/4 cup packed brown sugar

1/2 cup rolled oats

3/4 teaspoon cinnamon

3/4 teaspoon nutmeg

1/3 cup butter, softened

1/2 cup flour

mix streusel ingredients well, making sure the butter is broken up well within the other ingredients. spread the streusel over the cake batter. bake the cake at 350 degrees for 50 minutes. enjoy!

mmmmm, mondays: texas sheet cake

i'm not from texas but my grandparents were. we were raised hearing that everything is better in texas. this cake is proof of that. it is so decadent and, oh, so good. it's a crowd pleaser and there is definitely enough cake to share...though i'm telling you right now, you won't want to.

texas sheet cake

2 cups all purpose flour

2 cups sugar

2 sticks of butter

1 cup of water

1 tablespoon of cocoa powder

2 eggs

1/2 cup buttermilk

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon vanilla

preheat oven to 400 degrees. mix flour and sugar in a large bowl and set aside. 

in a saucepan, heat the butter, cocoa and water until boiling. pour the boiled mixture over the flour and sugar mixture and mix well. add the eggs, buttermilk, baking soda, cinnamon and vanilla. mix well. pour the ingredients into a greased sheet cake pan. bake for 20-25 minutes.

cake icing

1 cup butter

8 tablespoons cocoa powder

12 tablespoons milk

4-6 cups of powdered sugar (this is approximate)

1 cup chopped pecans (optional)

heat the butter, cocoa and milk in a saucepan until well blended. add the powdered sugar to the melted mixture until smooth and creamy. when the cake is removed from the oven, pour the icing mixture over the cake while the cake is still hot. top with the nuts. cool, slice and serve. amazing.

mmmmm, mondays: mexican rice

the nellie family is on vacation this week, visiting some friends in lovely connecticut. while we are here, we cooked dinner for our hosts to help with the meal making load (that's what you do when there are eight children involved). last night was mexican night. there are a few recipes that are my favorites for every mexican night. this one is one of them...amazing mexican rice to accompany all your favorite mexican meals. the best part? if you have a rice cooker, you can cook this right in your cooker. if not, it works just as well on the stove. enjoy!

mexican rice (rice cooker or stove)

2 cups white rice

1/2 chopped onion (or one bag frozen chopped onions)

2 teaspoons minced garlic

1/2 green bell pepper, chopped

1 jalapeno, finely chopped (if you like rice spicy, keep in the seeds. if you like your rice mild or you have kids to feed, take out all the seeds.)

1 tablespoon bacon grease or cooking oil (totally depends on if you are going for healthy or upping the delicious factor)

2 tablespoons tomato paste

1/2 cup salsa (again, choose mild or hot salsa based on how spicy you want it to be)

1/2 can green chilies

2 teaspoons cumin

1/2 teaspoon salt

4 cups chicken broth

on the stove:

saute the onion, garlic and peppers in bacon grease or oil until soft. add all the remaining ingredients. bring to boil. reduce heat and cover until all the liquid is absorbed, about 20 minutes.

in the rice cooker:

saute the onion, garlic and peppers in bacon grease or oil until soft. add all the ingredients in the rice cooker. put on the regular rice cooking setting.

enjoy!

mmmmm, mondays: homemade granola bars

i have a great friend who is a master at all things homemade. she makes her own bread, does everything from scratch and makes the best meals for her family. she is a rock star. i had her granola bars and had to have the recipe for myself. it is a huge hit in this household.

homemade granola bars

4 1/2 cups oats

1/2 cup coconut oil or melted butter

3/4 cup honey

1 cup whole wheat flour

Optional add ins:

chia seeds

chopped pecans

wheat germ

chocolate chips


mix the oats, oil/butter, honey and whole wheat flour until all the ingredients are mixed well and completely coated. add whichever add ins you would like. my family loves the pecans and chocolate chips. mix well.

press into a 9 x 13 pan. bake at 320 degrees for 18-20 minutes. cool and cut into bars. enjoy!

friday fun finds: simple, delicious recipes for the 4th of july

the 4th of july is upon us (how is it already almost july?!). whether or not you are hosting a family get together or invited to an independence day bash, you will likely be looking for the perfect dish. for this friday fun finds we are sharing our favorite recipes to make and serve----we hope you enjoy! 


prepare a great breakfast for your family to wake up to:

breakfast sandwiches

french toast casserole

easy cinnamon buns

country potato casserole

easy appetizers:

italian five layer dip

tuscan tortellini salad

orzo pasta with prosciutto & basil

lemon basil potato salad

dry jello salad

chicken feta salad

main course: (yes, we are aware we have an obsession with pesto)

turkey pesto subs

pesto burgers

chicken pesto croissants

yummy desserts:

apple crisp

best ever chocolate chip cookies

red, white and blue pound cake

easy peasy lemon bars

lime pear jello salad

mmmmm, mondays: the best chocolate chips cookies ever

summertime means hours and hours of uninterrupted time with my kids. while i love spending time with them, i'm not going to pretend that they days aren't long and rough at times. i pretty much survive summer with baked goods...usually ones that involve chocolate. this week was no exception. i did share a few of these with my kids but the majority of them were my own to enjoy. they are the best chocolate chip cookies i've ever had. there is a dash of cinnamon in these that make these irresistable! enjoy!

chocolate chip cookies (the best ones ever)

1 cup butter

1 cup brown sugar

1 cup sugar

2 eggs

1 teaspoon vanilla

2 1/2 cup flour

2 cups oats

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 (12 oz.) package chocolate chips

dash of cinnamon

preheat oven to 350 degrees. 

cream butter and sugars until smooth. add eggs and vanilla and mix well until creamy. beat one minute. add all the dry ingredients and the chocolate chips and mix well. drop by spoonful onto an ungreased baking sheet. bake at 350 degrees for 7-9 minutes. enjoy! (yields about 4 dozen cookies)

mmmmm, mondays: southern mac-n-cheese

i am a born and raised california girl. i was transplanted to the south five years ago and, while i miss the great mexican food and in-and-out burgers that california has to offer, there are some things that are pretty amazing about the south. one of my favorite things about life here is that you can get macaroni and cheese as a side just about anywhere. it is pretty much considered a vegetable. i've tried a few recipes to replicate the goodness i can find everywhere and this is my personal favorite. if you are craving a piece of the south, make this up from yourself along with some sweet tea and you'll be ready to go. enjoy, y'all.

southern mac-and-cheese

2 pounds (2 boxes) of uncooked penne or macaroni pasta

1/2 cup butter

1/2 cup flour

6 cups milk

8 cups sharp cheddar cheese

1 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon chili powder

topping:

1 1/2 cup sharp cheddar cheese

1/2 teaspoon chili powder

1 cup panko bread crumbs


preheat oven to 350 degrees. spray a 9 x 13 pan with non-stick cooking spray. cook the pasta al dente (about 2 minutes less than package instructions). drain pasta, rinse in cold water, and set aside.

while pasta is cooking, prepare the cheese sauce. melt the butter in a large saucepan over medium heat. add the flour to form a roux. add the milk and stir constantly until the milk begins to thicken (about 10-15 minutes). remove from the heat and add the cheese, salt, garlic powder, and chili powder. stir well until cheese is melted and sauce forms a thick, creamy mixture.

add the rinsed pasta to the sauce mixture and stir until well blended.

pour mixture into the prepared 9 x 13 pan (you may have a little left over). sprinkle with extra cheese, bread crumbs and chili powder. bake uncovered for 20 minutes. enjoy!

mmmmm, mondays: breakfast sandwiches

i am not a morning person. i don't love getting up early. i walk around in a bit of a coma until i get some caffeine coursing through my veins. my children are very accustomed to cereal in the mornings. any special breakfast food comes during a breakfast for dinner night. the only exception to that rule are these breakfast sandwiches. they are one of the kids' favorite dinners and the leftovers make breakfasts just as amazing. they are a snap to prepare and they are deliciously simple. 

breakfast sandwiches

one package refrigerated or frozen biscuits (i like "immaculate" biscuits)

one package breakfast sausage, bacon, or ham (enough for 8 sandwiches)

6 eggs, beaten with 1/2 cup shredded cheddar cheese added to the egg mixture

8 slices cheddar cheese

butter

bake the biscuits per the package directions. while the biscuits are baking, cook the breakfast meats (i microwave the bacon or cook the sausage on the stove. ham can be warmed either way.) using an extremely large skillet or saute pan, make two very large omelettes. loosen the omelette around the edges and flip in the same pan to make sure each side is cooked well. when the omelette is cooked, cut it into quarters and set aside. when the biscuits are baked, cut them in half. butter each side of the biscuit. layer one slice of cheese, 1/4 of the one omelette, and your choice of breakfast meat and sandwich in each biscuit. enjoy!

the best part of these little sammies is that they are easy to store and easy to heat up again in the morning. i double the recipe each time i make these and save the extras for breakfast in the mornings. make up the extra sandwiches. store each one in its own plastic container or plastic storage bag. reheat each one individually in the morning in the microwave for about 30 seconds or until cooked through. enjoy yet again!

mmmmm, mondays: easy cinnamon buns

a few weeks ago, i was making breakfast for a saturday meeting i was hosting. i wanted something simple and easy that would be a crowd pleaser. my good friend sent me this recipe to prepare and i gave it a try. i'm usually not one to test drive a recipe for a crowd of people but i decided to take a risk and give this one a whirl. i am so glad i did. this recipe is amazing! it is so easy and so, so delicious. i have made it two times since then. it has now become one of my all time favorite cinnamon breakfast recipes. the very best part? it's totally prepared the night before and just baked in the morning. for this non-morning person...it is a recipe match made in heaven.

easy cinnamon buns

1/4 cup butter (1/2 bar), melted

1 cup walnuts, shelled and halved

1/2 cup of cinnamon

24 dough balls (in frozen section of grocery store)

i found these in the freezer section of the grocery store...

perfect for this recipe!

3 oz vanilla "cook and serve" pudding

3/4 brown sugar

1/2 cup butter, melted

melt 1/4 cup butter in a 13x9 inch pan. sprinkle nuts on the bottom of the pan. coat each of the dough balls with cinnamon by placing the cinnamon in a small bowl and rolling each ball in the cinnamon. place cinnamon balls 4 rows across and 6 down in the baking. sprinkle the dry pudding mix and the brown sugar on top of the balls. melt the 1/2 cup of butter and drizzle over top of the balls. cover the pan with wax paper and a towel overnight. bake at 350 for 25 minutes. run a knife around the edge of the pan to loosen the buns from the baking dish. place a serving dish upside-down on top of the baked balls. flip the serving dish and the baking dish together over and shake gently to let all the buns fall onto the serving dish. enjoy!!!

ready to cover and let rise overnight...

fresh from the oven and so, so good!