Coconut, Apricot, and Almond Rice Pudding

I usually make rice pudding with leftover rice. Last night dolled it up a little. I pretty much do things the way my mom did growing up but this is one I took an easy way out. She never used a rice cooker, but after making tons of rice I finally invested in a fancy rice cooker. After I wore that one out I went back for another and now they have supper fancy rice cookers that sauté and have special features for brown rice. So, with that said that's how I make my super easy rice and rice pudding these days. 

Rice Pudding

Rice (white or brown)

Sugar

Butter

Half and half or whipping cream

Milk

Vanilla

Cinnamon

Add-ins (optional):

    Raisins or apricots, diced

    Almond slivers

    Coconut flakes

     

I didn't put any measurements because you can do any amount you like of anything. You may like more or less sugar, no half and half and all skim milk, etc. I used about 2 cups of cooked brown rice left in my cooker and added about 1/2 cup of sugar, 2 Tbs butter, 1/2 cup whipping cream, 1 1/2 cups milk, a tsp of vanilla and a dash of cinnamon. That's my basic recipe that I usually do. This time I got fancy and added 1/4 cup diced apricots, 2 Tbs sliced almonds, 1/4 sweetened coconut flakes.  

The most important things are that its soupy and the liquid should be all the way up to the top of the rice. And secondly, make sure it tastes good before you cook it. If not, add more sugar. No need to waste good ingredients trying to be healthy. 

Once it taste good and has enough liquid it's time to cook. I just turn my rice cooker on sauté and let it go for about 20-30 minutes stirring occasionally. If you are doing it on the stove just let it gently simmer stirring occasionally for 20-30 minutes. Either way cook until it thickens to the consistence you like. If it gets too thick you can add a little milk and heat through. It's a delightful leftover treat!

Pistachio Cake

Oldie but goodie!

Pistachio Cake

1 box yellow cake mix (dry)

5.1 oz box pistachio pudding (dry)

Or 2 smaller boxes

4 eggs

1 cup water

1/2 cup oil

1/2 tsp almond extract

Preheat oven to 350* Mix all ingredients with electric mixer on low until blended then gradually increase speed. Mix on high for 2 minutes. Grease and flour bundt pan. Pour batter in greased/floured pan and bake for 50 minutes. Remove from oven an cool on rack for 10 minutes. Turn out onto plate and continue cooling on rack. Dust with confection/powered sugar (optional). 

Green Chili & Chicken Soup

The garnishes make this soup.  Don't get me wrong, the flavor of the soup itself is wonderful, but the garnishes take it to another level.  Sour cream is a must...it adds a cool, creamy  element to this spicy bowl of goodness.  Then, the gooey cheese and crunchy chips add just the right texture to set it off.  

Green Chili & Chicken Soup

1 lb chicken (or 2 cooked chicken breast, chopped and 4 cups chicken broth)
Salt & pepper to taste
2 Tbs olive oil
4 green chili peppers or jalapenos, de-seeded and chopped
1 onion, diced
1 can white beans (i.e. cannellini), drained and rinsed
1 Tbs cumin
1/2 tsp oregano

Garnish:
Shredded Cheese (Monterrey Jack preferred)
Sour Cream
Tortilla Chips

Boil chicken on the bone in about 6 cups of seasoned water (salt & pepper to taste) for about 45 minutes.  Remove chicken and let set until cool enough to de-bone.  In separate pot heat olive oil and sautee green chili peppers and onion.  Once onions and peppers are tender add chicken and broth and bring to a boil.  Reduce heat and add beans, cumin and oregano.  Simmer for about 5 minutes.  Serve with shredded cheese, sour cream and tortilla chips on the side.  

Home Grown Peanuts

This was a real treat. My husband made fun of me for trying to grow a row of peanuts, but it turned out to be one of the only productive things that came from our garden this year. I actually pulled the plants to throw them away after being highly disappointed in our garden and I was delightfully surprised to find peanuts on the roots. I dried them on the bush for a week or two, then pulled and roasted them last night (350* for about 25-30 minutes.) My husband wants rows of them every year now. They were easy and a lot of fun!

Ham & Cheese Frittata

This picture doesn't do it justice. Very moist and flavorful. 

Ham & Cheese Frittata

1 Tbs olive oil 

4 eggs, beaten

2 slices deli ham, chopped finely

1 slice Swiss cheese

1/4 onion or 1/2 shallot, diced

Salt and pepper to taste

1/4 cup cheddar cheese, shredded

Herbs (preferably fresh thyme)

Preheat oven to 375*  Heat olive oil in an oven safe pan (such as a cast small cast iron).  Sauté onions and heat ham through. Break Swiss up and place over ham and onions. Immediately pour beaten eggs over mixture and gently stir a couple of times within a minute.  While the egg is still wet, lightly dust with salt and pepper and top with cheddar cheese. Place in the oven for 5-10 minutes (depending on how done your eggs are when you put it in the oven) until cheese is golden and bubbly. The frittata may bubble up a little.  Remove from oven and top with fresh or dried thyme. Let it set a moment and then loosen from the pan with a spatula and slide it onto a plate. Cut just before serving. Serves 2 but you can add more eggs to serve more. 

Corn, Tomato & Avocado Salad/Salsa

I've used this as a salad and dip with tortilla chips.  Very fresh and tasty!

Grilled Corn, Avocado & Tomato Salad with Honey Lime Dressing

Mom via internet

2 ears fresh corn, husk & silk removed

Lime, juiced

3 Tbs vegetable oil

1 Tbs honey

1/2 tsp salt

1/2 tsp fresh ground pepper

2 cloves garlic, finely minced

1/4 tsp cayenne pepper

1 pint grape tomatoes, diced

1-2 ripe avocado, diced

1/4 cup cilantro, chopped

Grill corn over medium heat turning as necessary for 10 to 15 minutes (or boil for 9).  Cool enough to handle and cut corn off cobs.  I like to take the back side of the knife and rake it over the cob after I cut the kernels off.  It gets my favorite part of the corn out of the cob, the sweet little bits trapped inside.  Place in a medium size mixing bowl and set aside.  In a small mixing bowl or salad dressing bottle mix lime, oil, honey, salt, pepper, garlic and cayenne.  Add tomatoes, avocado and cilantro to corn and pour dressing over the colorful veggies.  Gently mix and serve as a side dish or appetizer with tortilla chips.    

Grilled Corn, Avacado & Tomato Salad with Honey Lime Dressing

Mom via internet

2 ears fresh corn, husk & silk removed

Lime, juiced

3 Tbs vegetable oil

1 Tbs honey

1/2 tsp salt

1/2 tsp fresh ground pepper

2 cloves garlic, finely minced

1/4 tsp cayenne pepper

1 pint grape tomatoes, diced

1-2 ripe avocado, diced

1/4 cup cilantro, chopped

Grill corn over medium heat turning as necessary for 10 to 15 minutes (or boil for 9).  Cool enough to handle and cut corn off cobs.  Place in a bowl and set aside.  In a small mixing bowl or salad dressing bottle mix lime, oil, honey, salt, pepper, garlic and cayenne.  Add tomatoes, avocado and cilantro to corn and pour dressing over the colorful veggies.  Gently mix and serve as a side dish or appetizer with tortilla chips.    

Shrimp, Chorizo & Grits

This is a treat my father-in-law makes when we go visit...oh, so freakin good!

Shrimp with Cheddar Grits and Chorizo

I think my father-in-law got this from the Fort Worth Star Telegram

3 cups chicken broth

1 Tbs butter

1 cup quick-cook grits or polenta

1/2 cup cheddar cheese, shredded

Salt and pepper to taste

1/2 lb bacon, diced

1 onion, diced

8 oz choirizo

1/4 cup dry white wine

3 tomatoes, diced

1/2 lemon, juiced

1/2 lb raw shrimp, peeled

1/4 cup chives or green onions, chopped (garnish)

Salt and pepper to taste

Grits/Polenta:  

Combine broth and butter in medium saucepan and bring to boil over high heat.  Reduce heat to medium-low and gradually whisk in the grits or polenta.  Cover and cook for 5 to 8 minutes or according to package directions.  They should be thick and a little glossy.  Remove from heat and season with salt and pepper to taste.  Gently stir in cheddar cheese but do not over mix.  Try to leave ribbons of melted cheddar in tact.  

Amazing Shrimp Concoction:  

Cook the bacon in a large saute pan over medium-high heat for 5 to 7 minutes, stirring occasionally until bacon is crisp.  Stir in the onion and squeeze the chrizo out of the casing into the hot bacon grease.  Cook for 5 minutes breaking the chrizo up using a wooden spoon.  Add the wine, tomatoes and lemon juice and cook for 1 minute. Stir in the shrimp and cook for an additional 5 minutes or just until the shrimp are pink and opaque.  Be careful not to overcook the shrimp.  Remove from heat.  Salt and pepper (fresh ground pepper) to taste.  Stir in chives or green onions.  

Serve this amazing shrimp sauce on top of the cheese grits/polenta mixture and top with additional cheddar (if available), chives/green onions and freshly ground pepper.