Sunday, August 22, 2010

Cilantro Lime Rice

It was my son's birthday this past weekend and I always let my kids choose the menu for their birthday Sunday dinner.  He chose shish kabobs, grilled veggies, corn on the cob, grilled pineapple and cilantro lime rice.  I had never made this rice before, but had just got my hands on a recipe for this from my good friend Melinda (I just love so many of her recipes!).  It was very good and fresh tasting.  It will be a staple from now on. 


Cilantro Lime Rice

3 c chicken broth
1 1/2  c uncooked white rice
2 tsp lime zest
2 small cloves of garlic, minced
1 TBSP butter
black pepper to taste

juice of 1/2 lime (I added a little more)
2 TBSP chopped cilantro

(This can be cooked in a rice cooker or ...) In a saucepan combine broth, rice, lime zest, garlic, pepper and butter.  Bring to a boil.  Cover and reduce heat to low, simmering for 20-30 minutes - until the liquid is absorbed.  Remove from heat.  Uncover and add cilantro and lime juice - stirring to combine.  

Thursday, August 19, 2010

Balsamic Pork Chops

I bought some pork chops for dinner and tried a new recipe that I found - it was fantastic, we loved it.  It called for fresh rosemary - which we had growing in our garden, and balsamic vinegar which I LOVE.  It was very quick and easy to make. 



Balsamic Pork Chops
from myrecipes.com

3 TBSP all-purpose flour
1 tsp chopped fresh rosemary
1/2 tsp salt
1/2 tsp pepper
6 (3/4 inch-thick) boneless pork chops
2 TBSP butter or margarine
2 TBSP olive oil
2 garlic cloves, pressed
1 (14 1/2 ounce) can chicken broth
1/3 c balsamic vinegar

Combine flour, rosemary, salt and pepper.  Dredge pork chops in flour mixture.

Melt butter with oil in large skillet over medium-high heat; add garlic and saute 1 minute.  Add pork chops, and cook 4 minutes on each side or until golden.  Remove pork chops.

Add broth and vinegar, stirring to loosen particles from bottom of skillet.  Cook 6 minutes or until liquid is reduced by half.  Add pork chops and cook 5 minutes or until done.

Saturday, August 14, 2010

Cranberry White Chocolate Cookies


Several years ago at our Young Women's Camp, we had an AMAZING camp cook!  Melinda ran that kitchen so well, with well planned and delicious meals.  She loved to cook, and learned how to make a reflector box oven - using a large cardboard box, lined with foil, with a thermometer stuck in the top, and a little window to peak in to check on the food being cooked.  The heat source was a propane stove in the bottom, with a metal rack above it.  Anyway - one afternoon I could smell the MOST delicious smell that came wafting through the camp - homemade cookies being baked!  Who would have guessed you could bake cookies while camping?  Needless to say, all in camp were soon drawn to the kitchen area by this wonderful smell and we all devoured the hot yummy cookies - I don't think I ever enjoyed a cookie more than that day!  This is the delicious cookie recipe she used.  It has been a favorite ever since.  Thanks Melinda!!




I thought this was a joke, but there really is "Real Margarine" and it was only $.67! 
Melinda swears by it for cookies.


Cranberry White Chocolate Cookies

2/3 c unsalted butter (she uses Real Margarine), melted and cooled a bit
1 1/2 c brown sugar, firmly packed
2 TBSP honey
1 large egg
1 tsp vanilla
2 c all-purpose flour
1/2 c oats
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 c dried cranberries
3/4 c white chocolate chips

Preheat oven to 350 degrees.  Combine butter, brown sugar and honey.  Add egg and vanilla.  Mix well.  In large bowl, combine flour, oats, baking soda, salt and cinnamon.  Mix cranberries and white chocolate chips into butter mixture.  Combine with flour mixture.  Mix well.  Pack dough into cookie scoop and place on ungreased cookie sheet.  Bake in center of oven for 12-15 minutes.  Do not over bake. 

Monday, August 9, 2010

Sherbet Supreme

When I was sharing the recipe for wedding-ice-cream with my friend Luanna, she told me about her version of a similar recipe that sounded really good!  I made it and served it tonight for a neighborhood get together, and it was a hit.  I loved the cashews in the ice cream - nice surprise!   It's fun to serve with a Pepperidge Farm Pirouette Cookie - broken in half and served on the side.


Sherbet Supreme
Luanna Rowe


½ gallon raspberry sherbet

1 qt. vanilla ice cream

Soften at room temperature for about 1/2 hour then beat together in a  mixer


Add:

1 bag frozen raspberries

1 sm can drained crushed pineapple

1 pkg frozen blueberries

½ - 1 c roasted cashews (wash off salt and dry)


Stir in by hand and freeze.

Allow to thaw for about 1 hour, stir well, then serve.

Tuesday, August 3, 2010

Chewy Oatmeal Cookies

If I had to choose a favorite kind of cookie, for me it would be an oatmeal raisin cookie.  I just think they taste like comfort would taste - if it had a taste!  This is a recipe that my mom makes - I love it!





Chewy Oatmeal Cookies
from "Mormon Family Cookbook"

1 c water
1 c raisins

Boil, covered for 2 minutes.  Remove and cool.  Drain and save 1/4 c of the raisin water.

1 c flour (I think it needs more - I do a heaping cup!)
1/2 tsp baking soda
1 tsp salt

Sift the flour, soda and salt together.  Set aside.

3/4 c shortening
1/2 c sugar
1 c brown sugar

Cream shortening and sugars together thoroughly (this takes about 2-3 minutes - don't rush it). 

1 egg
1 tsp vanilla
3 c. quick oats (uncooked)
1/2 c chopped nuts (optional)

Add the egg and vanilla; combine well.  Mix in the 1/4 c of raisin water, oats and flour mixture.  Stir in the well drained raisins and nuts.  Drop by teaspoon onto greased cookie sheet.  Bake 8-10 min at 350 degrees.
Related Posts Plugin for WordPress, Blogger...