Layered Drinks

So this is not so much a recipe, as it is directions for a fun drink to make with your kids. I got the idea from The Sister's Cafe.

Choose 2-3 drinks with different sugar contents for the layers (for example: 30 g. sugar, 15 g. sugar, 0 g. sugar). Now fill your cup with ice all the way to the top. Pour the drink with the highest sugar content into the cup, filling it approximately one third full. For the second layer, pour the second drink with the lower sugar content SLOWLY through the ice to fill approximately the second third of the glass full. Finally, SLOWLY pour the sugar-free or lowest sugar drink slowly through the ice until you've reached the top of the glass.

Baked Brown Rice

For anyone who knows me well, they probably know that I am somewhat vocal about my dislike of brown rice. I know I should eat it because it is so much more healthy, but white rice is SO much more yummy. Well, I tried this recipe from Mel's Kitchen Cafe today and we ate it with stir-fry. I really liked it...this is not to say I will stop using white rice, because I definitely won't, but now that I have found this way to cook brown rice, it will probably make an appearance at our dinner table with certain kinds of food.

- If you double the recipe, it will fit perfectly in a 9X13 inch pan.

- Makes about 3 1/2 cups cooked rice

1 1/2 cups brown rice

2 1/2 cups low-sodium chicken broth or water (if using water, add 1 tsp. salt) I used one can of chicken broth and made up the difference with water.

Preheat the oven to 350 degrees. Lightly grease an 8X8-inch or 9X9-inch baking pan. Place the rice in the prepared pan and pour in the liquid. Stir to equally distribute the rice. Cover tightly with a double layer of aluminum foil and bake for 1 hour and 10 minutes (I will try 1 hour and 5 minutes next time...it was delicious but it was on the verge of being too dry). Remove from the oven and let sit for five minutes before removing the aluminum foil and fluffing with a fork. If your rice still has a bit of liquid on the bottom or conversely, if it is dried out, adjust the baking time up or down to make changes.

Variations:

Before baking, slice one small yellow onion into dices or half moons and caramelize and brown in 1 tsp. of olive oil until golden and soft (about 10 minutes in a nonstick skillet). Stir onion into rice and broth mixture and bake according to recipe.

After removing rice from the oven and letting it sit for five minutes, remove aluminum foil and stir in the zest and juice from 1 lemon, 1/2 cup grated fresh Parmesan cheese, 1 Tblsp. sugar and 1/2 apple, finely diced.

Chipotle Pork Tacos

I got this recipe from Our Best Bites. It is delicious, but I am still looking for a good lime-cilantro rice recipe. I tried theirs that has the pineapple in it, and couldn't do the texture of it.

1 pound pork tenderloin, sliced thin

1 1/2 tsp. grated lime zest

1 Tblsp. fresh lime juice (juice from 1 lime)

2 tsp. minced fresh oregano, or a heaping 1/2 tsp. dry

1 tsp. brown sugar

2 tsp. chopped chipotle chiles in adobo sauce (use the peppers if you like heat but just the adobo sauce for a mild smoky bite. I used 1 1/2 Tblsp. of the sauce and no peppers and it wasn't spicy at all.)

2 tsp. bottled minced garlic

1/4 tsp. kosher salt

3 tsp. olive oil, divided

1 cup thinly sliced shallots, or onions (I used purple onions)

8 (6 inch) corn tortillas (or flour if you prefer)

sour cream

chopped cilantro

Recommended: Lime-Cilantro Rice

Combine thinly sliced pork, lime zest, lime juice, oregano, brown sugar, chipotles, garlic, and salt. Set aside. Heat a large skillet over medium heat and add 1 tsp. olive oil. Add onions and saute for 4 minutes or until tender. Remove from pan and set aside. Add 2 tsp. olive oil to pan and add pork mixture. Saute for 3-4 minutes or until no longer pink. Add pork to onions. Warm tortillas on a hot grill and fill with pork mixture. Top with sour cream and cilantro. Serves 4.

Gourmet Green Salad with Red Wine Vinaigrette

This recipe is off Mel's Kitchen Cafe and is for sure one of my new favorite salads. I made it on Easter two weeks ago and have made is three times since. Seriously, try it!!! This recipe makes a huge salad, so I usually at least cut it in half.

Salad:

10 - 12 cups mixed greens

1 pound white button mushrooms, sliced

2 ripe, fresh pears, sliced thinly (you can also use fresh strawberries, raspberries, or apples...I used one pear and one apple)

1/4 cup thinly sliced Parmesan cheese (I used my big block of cheese and used a vegetable peeler to slice off thin peels of Parmesan)

1 large carrot, thinly sliced

1/4 cup freshly grated Parmesan cheese

1/4 to 1/2 cup thinly sliced red onion

5 - 7 slices of bacon, cooked and coarsely chopped

3 cups of homemade croutons (see below)

Put mixed greens in a large salad bowl. Top with other ingredients and toss. Serve with red wine vinaigrette dressing.

Red Wine Vinaigrette:

2/3 cup red wine vinegar

1 1/2 cups sugar

1/4 cup red onions, finely grated (about 1/4 of a large red onion)

2 Tblsp. Dijon mustard

2 tsp. salt

ground pepper to taste

2 cups canola oil

Add all ingredients except oil in a blender. Blend well. While processing, slowly add the canola oil and blend well. Transfer dressing to a jar or cruet. It keeps well in the refrigerator for 1 -2 weeks (if it gets too thick when it's been in the fridge, pop it in the microwave for 5 - 10 seconds to help thin it out).

Homemade Croutons:

These are so much better than storebought and so easy to make too! You can use any bread that has substance to it. It can't be too airy or it won't work, but any fairly dense bread will work. I used hoagie buns from the deli at Target, and cut them into 1/2 inch strips. Then cut the strips into about 1/2 to 3/4- inch cubes.

Place the bread cubes onto a rimmed baking sheet. Preheat the oven to 425 degrees.

Drizzle the bread cubes with about 2 Tblsp. olive oil and toss well with your hands so the cubes are evenly coated, for the most part.

Next, take about a teaspoon of coarse/kosher salt and sprinkle it over the bread cubes.

Do the same with about a 1/2 teaspoon of freshly ground black pepper.

Toss again until spices are evenly distributed. Then put it in the oven for about 8 - 10 minutes, checking often and baking until the cubes are golden brown and toasted.

Anniversary Bowtie & Asparagus Pasta

I made this pasta to go with some chicken breasts on Mother's Day, and it is DELICIOUS!! Not too healthy, but seriously so good!!! I got the recipe from Favorite Family Recipes, and adapted it to my liking.

1 (16 oz.) package bow tie pasta

1/2 cup (1 cube) butter (don't substitute margarine)

3-4 cloves garlic, minced

3/4 cup grated Parmesan cheese

1-2 chicken bouillon cubes

1 pint heavy cream

salt and pepper to taste

1 small bunch asparagus, blanched (original recipe called for 10-15 spears, but I thought it could use more)

1/2 cup bacon, crumbled (I used the real bacon pieces from Costco)

1/2 cup toasted pinenuts

parsley, to taste

Parmesan cheese, to taste

Boil bow tie pasta in salted water until al dente. Do NOT overcook. In wok or heavy skillet melt butter. Add minced garlic and saute a minute or so. Add Parmesan cheese and bouillon cube(s). When the bouillon cube is dissolved, slowly stir in heavy cream and salt and pepper. Add cooked pasta to cream sauce and toss until pasta is well covered. Add blanched asparagus. Sprinkle with crumbled bacon, toasted pinenuts, parsley and Parmesan cheese and toss together. Serve immediately.

Annniversary Paprika Chicken

This recipe is from Favorite Family Recipes and is delicious!

4 boneless skinless chicken breast halves

1/2 cup Parmesan cheese

1 1/2 cups Italian seasoned bread crumbs (or Panko seasoned with Italian seasoning)

1 cube (1/2 cup) melted butter

Paprika

Combine Parmesan cheese with breadcrumbs. Dip chicken breast in melted butter. Roll in crumb mixture until completely coated. Place in baking dish and sprinkle generously with paprika. Bake uncovered for 35-40 minutes at 375 degrees. Do not overcook!

Serve with Anniversary Bowtie Asparagus Pasta

Chicken With Wild Rice Soup

I got this recipe from Miriam, and we made it several times this past winter. I thought I should post it before it is scorching hot outside and I forget about it by next winter.

3 cups cooked Uncle Ben's Wild Rice (1 box)

2 carrots, diced small

1 cup diced chicken

1 cup flour

salt and pepper

1 medium onion, diced

2 celery stalks, diced

1/2 cup butter

8 cups chicken broth

1 cup half and half

Saute carrots, celery, and onion in butter until tender.

Mix flour with a little bit of the chicken broth so it won't get lumpy, then add flour to veggies. Add broth, rice, chicken, and seasonings. Bring to a boil. Add half and half and reheat, but don't boil again. Serve with rolls to dip, or in bread bowls.