Mexican Rice

Ahhh...the ever famous and easy company meal.  With something for everyone (even the kids), it is always a crowd pleaser.  Mix it up the night before in the crock pot, refrigerate, and start it slow cooking just 4 hours before your guests arrive.  Love this easy dish!  Serve with black or re-fried pinto beans to make it especially fancy.


Mexican Rice Recipe

2 lbs. beef
2 large onion chopped
1 T. garlic
1 T. chili powder
1 T. oregano
1 T. cumin
1 T. salt
1 T. honey
4 c. cooked brown rice
2 cans of kidney beans
3 c. chopped tomatoes (I use my blendtec to chop these). 
4 c. sweet potato soup


Cook the perfect pot of brown rice by using a large pot.  Bring 10 cups of water to a boil. Once boiling, pour in 4 cups of brown rice.  Cover and turn heat to low, and cook for 40-50 minutes.


Meanwhile, brown beef and onion, and then pour into the bottom of 7-quart crockpot. Add the remaining ingredients and the rice when its finished.  Mix well.

Refrigerate overnight or cook immediately on low for 4 hours.  

 

Toppings:
Tortilla Chips
Romaine Lettuce chopped
Tomatoes chopped
Olives chopped
Avacado chopped

Shredded White Cheese (optional)
Ranch Dressing (recipe here)
Salsa (recipe here)
Cilantro


Layer your salad with tortilla chips, chopped romaine lettuce, Mexican rice,  tomatoes, olives, avacado, ranch dressing, salsa, shredded white cheese (optional) and chopped cilantro. 

Healthy Freezer Jam Recipe

Check out this really yummy recipe for no-sugar freezer jam.  This fall I made a batch of raspberry jam and apricot jam using this recipe.  So delicious and good for you too!

Mint Chocolate Chip Ice Cream

I haven't had ice cream in years!  Wow, was I surprised when I tasted this yummy concoction.  When my neighbor offered fresh mint from her garden, I couldn't resist to try a new recipe.  I have found a new favorite!

Mint Chocolate Chip Ice Cream

2 frozen bananas (I freeze them in halves and quarters)

1 c. fresh mint leaves (removed from stem)
2 T. coconut oil
5 T. chocolate chips

1 T. honey
1 t. unsweetened cocoa
1/4 c. almond milk

Put all ingredients in Blendtec Twister Jar.  Mix thoroughly (until mint leaves are shredded) on 'ice cream' setting.  Pour into serving bowls and place in freezer overnight.  The following day, top with real whipping cream and chopped almonds or chocolate shavings and serve.  Heaven!

Note:  This ice cream is chocolate and creamy in texture.  If you would like to have chocolate chunks in your ice cream, then mix the chocolate chips or chunks into the ice cream before pouring into bowls to freeze.  

My Favorite Ranch Dressing

My Favorite Ranch Dressing

1 c. plain yogurt
1 c. mayonaise (the real stuff)
1 t. sea salt
1 t. dried onion
1 t. parsley flakes
1 t. thyme
1 t. garlic
1 t. dill
1 t. basil
1 t. Dijon mustard
3 green onions (tops and all)

Blend all together in the Blendtec twister jar.  Make ahead as the flavor is better the next day.  It can be stored in the refrigerator for 3-5 days. 

Garden Fresh Salsa

 
Garden Fresh Salsa

10-12 roma tomatoes
1/2 onion (quartered)
1 T. garlic
1/4 bunch cilantro
1 jalapeno pepper (seeds, stem, ribs removed)
1 T. lime juice
1 t. salt
1 t. Montreal Chicken Seasoning
(or a dash of coarse black pepper, parsley, red pepper, paprika, and a strip of green pepper and orange peel)

Put half of the tomatoes in Blendtec 4-sided jar.  Add the rest of the ingredients and top with the remaining tomatoes.  Pulse 5-6 times to desired thickness.  Pour into jar with tight fitting lid.  It will have a restaurant type consistency.  Refrigerate overnight.

Note:  If you would like a thicker salsa, drain out the liquid with kitchen seive the next morning.  Serve, refrigerate for 3-5 days, or freeze for later. 

Yield:  2 cups