Sunday, April 18, 2010

Mexican Rice

This rice was so good and simple.
3 TBS vegetable oil
1 cup uncooked long-grain rice
1 tsp garlic salt
1/2 tsp ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce (GF)
2 cups chicken broth (GF)

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth, bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Carne Asada

1/3 cup white vinegar
1/3 cup soy sauce (GF Tamari Sauce)
4 cloves minced garlic
2 limes, juiced
1/3 cup olive oil
1/4 cup orange juice
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp chili powder
1 tsp dried oregano
1 tsp ground cumin
1 tsp paprika

Mix together all ingredients. Use as a marinade for carne asada meat, or flank steak. Marinate for 1 to 8 hours. Overnight is probably best.
Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly until the meat is cooked through and most of the liquid has evaporated.
Use the meat for tacos, or eat plain with rice.
We cooked the steak whole on the grill then ate it with Mexican rice.

Monday, April 12, 2010

Baked Stuffed Tomatoes


6 slices bacon
4-6 Medium tomatoes
1 chopped green bell pepper
1 chopped onion
1/4 C. Grated Parmesan cheese
1/3 C. Seasoned stuffing (dry)
Salt and Pepper to taste


Cook bacon until crisp, then crumble. You can use the pre-cooked "bacon bits", but I think freshly cooked bacon is better. Cook the onions and green peppers in a little oil or bacon grease over medium heat until tender. While things are cooking, wash the tomatoes and slice off the tops. Carefully scoop out the pulp, leaving a 1/2 inch wall. Finely chop the pulp and place 1/3 of it in a medium mixing bowl. You can discard any remaining.
Mix the bacon, onions, peppers, cheese and stuffing into the tomato mixture. Salt and Pepper to taste. Spoon the mixture into the hollowed out tomatoes. Place stuffed tomatoes into a prepared baking dish. I like to use 4 tomatoes, which will leave a little bit of the stuffing mix left over. I think just spoon this into the baking dish as well. The kids eat it better outside of the tomato. If you don't want to do this, use 6 tomatoes. Sprinkle the tops of the tomatoes with a little parmesan cheese.
Bake in preheated oven for 20-25 minutes, until heated through.

Veggie & Noodle Stir-fry

I haven't made this recipe yet, but I plan to try it as soon as my garden gets going. I found it in a magazine I was reading.

Cut two zucchinis into long, thin sticks. Heat 4 tsp. sesame oil in a pan; add 1 onion, chopped, and saute for 2-3 minutes, until it softens. Add 1 tsp. grated ginger, 1 crushed garlic clove, zucchini, and 1 cup green beans; cook 3-4 minutes. Mix in 1 Tbs. reduced-sodium soy sauce and a little chopped parsley. Toss in 3 cups of cooked Chinese egg noodles or linguini.

Serves 4.

Friday, April 9, 2010

Chicken Alfredo Pizza

This is my new favorite dinner recipe. It is so delicious! I found the original recipe on, but have made a few changes. You can see the original here.


1 C. Warm Water
1 package yeast
2T. Olive Oil
1T. White Sugar
1/2t. Salt
1/4t. Dried Rosemary
1/4t. Garlic Powder
3 C. Flour

4T. Butter
1/4t. Salt
1 dash black pepper
4T. Flour
1 C. Milk
3/4 C. Parmesan Cheese

2T. Butter
1 Clove Garlic, Minced
1 pinch dried Rosemary
1 pinch Salt

1 Chicken Breast Half, cut in small pieces and cooked
Season with Rosemary, Thyme, Garlic powder, Salt and Poultry Seasoning. Or, you can season the chicken however you want.
1 Red Pepper, cut into slices
1/2 C. Mushrooms, sliced
1 Roma Tomato, diced
1/4 C. Fresh Basil, diced

1. To Make the Dough: Pour the warm water into a small bowl and stir in the yeast until dissolved. Allow to rest until the yeast foams, about 5 minutes. Mix the oil, sugar, salt, rosemary, and garlic powder together in a mixing bowl. Stir in the yeast mixture, and gradually stir in the flour. Gather into a loose ball and knead until a smooth ball forms. Cover, and let rise 1/2 hour. If kneading in a KA, use the dough hook and knead for about 6-8 minutes.
2. Carmelize your red peppers by cooking them on low/medium heat in about 1T. Butter. I start these at about the same time I do the dough and let them cook until I'm ready to put them on the pizza. Make sure to stir them often so they don't burn.
3. To Make Sauce: Melt butter in small saucepan over medium heat. Blend in salt, pepper and flour, then stir in the milk and Parmesan cheese. Simmer, stirring constantly, until thickened. Remove from heat, cover and set aside.
4. To Make the Garlic Butter: Melt the butter in a small saucepan over medium heat. Blend in garlic, rosemary and salt. Cook, stirring constantly, until garlic is tender but not browned. Remove from heat, cover and set aside.
5. Preheat over to 400 degrees F. Spread dough out on a pizza pan. Top with cooled garlic butter, cover the entire crust. Next spread the Sauce on top, leaving crust edges. Top with the chicken, peppers, mushrooms, tomatoes and basil.
6. Bake in preheated oven for 20 minutes, or until bottom crust is lightly browned. Remove from oven and let set for 2 to 3 minutes before cutting.