Side Dishes

Mexican Rice Recipe

INGREDIENTS

2 cups long grain rice
1/4 cup oil
1 small can (8oz) tomato sauce
6 stems cilantro (optional)
1 tsp salt
1 tsp minced garlic
4 cups chicken broth
dash of cumin
dash of garlic pepper
1/2 cup onion (optional)

INSTRUCTIONS

Heat oil in large frying pan on medium heat.
Add rice and onion and cook until golden brown.
When rice is brown, add chicken broth, tomato sauce, salt, garlic, cumin and garlic pepper to pan.
Stir and cover pan. Let simmer for 30-40 minutes or until all is cooked and there is no liquid left.

Fluff before serving!

Grilled Pineapple and jalapeno rice

INGREDIENTS

1-1/2 cups rice
3 cups low sodium chicken broth
1 to 2 tsp olive oil
1 (8oz) can pineapple slices or 1 cup fresh pineapple
4-5 green onions (I use just regular onion)
1 jalapeno
Salt and pepper to taste

INSTRUCTIONS

Cook rice in chicken broth according to package directions. Toss cooked rice with 1 tsp olive oil.
While rice cooks, grill pineapple, jalapeno and green onions on a grill pan or an outdoor grill, until charred. Chop into bite-sized pieces.
Toss pineapple, jalapeno and onions with rice and season with salt and pepper.

au gratin potatoes

INGREDIENTS

2 large russet potatoes, peeled
1/2 onion, finely chopped
3 cups whole milk
3 tbsp flour
3 tbsp butter
1 tsp salt
fresh ground pepper
1 cup cheddar cheese, shredded
1/2 cup white cheddar cheese, shredded

INSTRUCTIONS

Melt butter in a sauce pan. Add flour and stir for 1 minutes.
Add milk slowly while whisking until all butter and flour is incorporated.
Stir constantly on medium heat until sauce becomes thick and coats a spoon, but does not boil.
Add salt and pepper and cheeses.
Stir until all the cheese has melted and remove from the heat.
Slice potatoes thinly, using a mandoline if possible.
Layer in a casserole dish, starting with a layer of the cheese sauce, then potatoes and then onion. Repeat until you have reached the top of the casserole dish and then add additional shredded cheese on top if desired.
Bake at 350 degrees until browned on top.

Grilled vegetables

INGREDIENTS

1 pound asparagus, trimmed
1 red pepper, sliced
1 yellow squash, sliced
1 zucchini, sliced
1 red onion, cut into wedges

1/4 cup olive oil
2 tbsp balsamic vinegar
1 tbsp honey
1 tbsp Dijon mustard
3 cloves garlic, minced
2 tbsp mixed herbs
salt and pepper

instructions

Clean and cut all vegetables.
In a medium bowl, whisk together olive oil, balsamic vinegar, honey, dijon, garlic and herbs; season with salt and pepper, to taste.
Brush olive oil mixture onto the vegetables; let sit for 10-15 minutes.
Grill and serve immediately, drizzled with remaining marinade, if desired.

pear lime jello by vicki landua

INGREDIENTS

1 small package lime jello (gelatin)
1 small carton whipping cream
8 ounces cream cheese
1 large can pear halves with juice

INSTRUCTIONS

Drain the pears and pour the juice in a saucepan. Cook the pear juice until boiling. Remove from heat and add the lime jello; stir until jello is dissolved and let cool.
In a mixing bowl, mash the pears with the softened cream cheese. Add the jello mixture and mix well.
Whip the whipping cream until stiff and fold into the pear mixture. Pour into. mold or serving dish and set until firm.
Add chopped pecans to top if desired.