Sweet Pepper Rice

This recipe came from a friend, Carly. She has a cooking blog too http://kiss-the-cooks.blogspot.com/ I haven't told her yet, but I use this recipe ALL THE TIME. I love it! It has such yummy flavor, you can eat it by itself, add it to any burrito, or eat it as great side dish.
3 TBSP. butter
1 sweet onion, finely chopped
1/2 red pepper, finely chopped
1/4 cup cilantro
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 cup sugar
1 1/3 cup long grain white rice
3 cups chicken stock
(I will substitute butter for Canola Harvest Margarine. I usually do a green pepper, unless red's on sale, I'm cheap. Also I have made this without cilantro, in case I don't have it, but I usually do!)

In a large saute pan, melt butter. Add onion and pepper. Cook until soft. Add cilantro, salt, and garlic powder. Cook another minute. Add rice and brown but don't let it burn. Disolve sugar in chicken stock. When dissolved, add to rice. Bring to a simmer, turn to low, and cook covered for 30 minutes.

Roasted Sweet Potatoes

In my opinion this Chipotle Seasoning is the best spice around. I am obsessed, it tastes so good with so many different things; veggies, rice, pototoes, eggs. Mmmmm. I especially love it with sweet potatoes/yams, whatever it is? This meal is especially cheap during the fall/early winter months.

Roasted Sweet Potatoes

3 sweet potatoes

1-3 Tbs. Canola Harvest Margarine (may favorite), but it's also great with canola or olive oil

Nice sprinkling of chipotle seasoning (less if you can't handle too hot)

Peel and chop the sweet potatoes. Put in pan with water and simmer for about 25 minutes. Drain well. Put in baking pan and pour melted canola or oil over potatoes and toss. Sprinkle with seasoning. Then roast in a 425 degree oven for 25 minutes.

Serve with Sweet Pepper Rice (recipe above) and Steamed Broccoli seasoning with, what? Chipotle Seasoing!

Another version is to combine some oil, chopped chipotle peppers in adobo sauce (careful, these are dang hot), salt and pepper, and a little lime juice. Pour that over the potatoes and roast for the same amount of time. Justin loves this version, but the last couple times I haven't had the chipotle peppers and before that I added too much, so it was way too hot for me and the boys. So be careful, but give it a try!

Blueberry Muffins with Struesel Topping

This has got to be one of my favorite muffins. I love the blueberry filling, but the last two times I have made it without. Also, I have substitued yogurt for sour cream. Try and you won't be disappointed!

2 cups flour

1/4 tsp. salt

1 tsp. baking soda

1 tsp. baking powder

1/2 cup sugar

1 1/2 tsp. vanilla

2 eggs

1 1/2 cups yogurt

4 Tbs. butter, melted

1 cup frozen blueberries

Blueberry Jam

Struesel:

1/4 cup sugar

2 Tbs. flour

2 Tbs. cold butter, chopped

Combine flour, salt, baking soda, and powder. Set aside. Beat together sugar, vanilla, eggs, yogurt, and melted butter. Add flour mixture to egg mixture. Fold in blueberries. Put small scoop of batter in prepared muffin tin, then put 1 tsp. of blueberry jam in the middle, then top with another scoop of batter. Top with struesel and bake for 15-17 minutes in a 375 degree oven.

Can I say sorry?

So I only took a 6 month break, but thank you to Cami for posting the last two. And I can say, I've had one of those girls lunches and they are so good, one of my favorites!
For some reason I just wasn't up to planning it out, taking pictures, posting, it just seemed like too much work. But I'm back and hopefully better than ever! Thank you! And please, do the same, post some of your favorite recipes!
JaNae

Avocado Pitas

This is my favorite "girl lunch" food, but my husband and kids like them too!



6 whole pitas
2 avocados, mashed and seasoned with garlic salt
grilled chicken (I use leftover)
diced tomato
mozzarella cheese
parmesan cheese
caesar or ranch dressing for dipping

Arrange pitas on baking sheet. Spread avocado on the pitas and add the other toppings. Broil for 5-6 minutes, until cheese is melted.

Shortcut Cream of Potato Soup

This is one of my favorite recipes for soup. It can be ready in 20 minutes and I usually have everything on hand, which is perfect for those busy nights (or if you have a newborn :).

3 cups milk

2 cups frozen southern-style hash browns

1 can cream of potato soup

1/2 c. chopped green onions

1/2 lb. bacon, cooked and crumbled

1 c. shredded cheddar cheese

Simmer milk and hash browns together for 10 minutes, stirring often so it doesn't burn. Add cream of potato soup and onions and simmer for about 5 more minutes. Ladle into bowls and pass around bacon and cheese to go on top.

The candy corn breadsticks are just crescent roll triangles, mozzarella cheese for the tip, and cheddar cheese for the middle. Bake at 350 for 8-10 minutes.

Fruit Baked Oatmeal

I absolutely love this recipe. It is the best comfort food on a cold winter morning (not that we are dealing with that now but, oh, it will come!) You can do more or less sugar depending on your sweet tooth and whatever fruit sounds good to you. I like the amount I use because it is just sweet enough to be great by itself, but not sickly sweet. In fact the recipe I got this from called for 1 cup of sugar...but it was way too much in my opinion and I altered several other things to our likeness!! I like the combination. This is great to make the day before and then you can have it for two or three mornings. Now that I have a kindergartener, I think I will make it more because it keeps them fuller, longer!

Fruit Baked Oatmeal

6 cups oats

1/3 cup brown sugar

1 tsp. salt

1 tsp. baking powder

1 tsp. cinnamon

4 eggs, lightly beaten

2 cups milk

1 cup oil

3/4 cup chopped apple

1/2 cup chopped, fresh or frozen peaches

1/2 cup fresh or frozen blueberries

In a large bowl, combine the oats, brown sugar, salt, baking powder and cinnamon. Combine the eggs, milk and oil; add to the dry ingredients. Stir in the apple, peaches, and blueberries. Pour into a baking pan sprayed with cooking spray. Bake, uncovered, at 350 degrees for about 40 minutes or until a knife inserted comes out clean. Cut into squares and serve with milk.