Arroz (Mexican Rice)

So Cinco de Mayo is coming, and to get you all ready for the holiday I am going to share with you how to make authentic Mexican Rice.

I know it technically is called Spanish Rice, but I’ve been calling it Mexican Rice ever since I was a child. It made sense to me, my mom is Mexican and making Mexican Rice.

Ingredients:

  • 3 Tbsp of Oil (Safflower, Canola, etc)
  • 2 Cups of Water
  • 1 Cup of Rice
  • Small Amount of Onion, Sliced
  • 1 Bouillon Cube of Chicken Stock
  • 6-oz Can of Tomato Sauce
  • 1 Tsp Chili Powder or Cumin

Directions:

  1. Pour oil into pot, and rotate pot so bottom of pan is covered in oil.
  2. Cook onions in oil until tender.
  3. Toss in rice, water, chicken stock, chili powder or cumin.
  4. Put in enough tomato sauce for “color”-(my grandma would always say this. There is no exact measurement, just put in enough to give it a nice orange color.)
  5. Cook rice over medium heat, covered, stirring from time to time to keep from sticking.
  6. Cook until water has disappeared and rice is tender.

For more Cinco de Mayo recipes, go to Fajitas

For more Mexican food, go to Chorizo Breakfast Burrito

French Onion Soup

Thoughts Before Baking:

So this recipe comes from my sister blog theCatWhoWroteaBlog.wordpress.comNow my big sister blog TheCatWhoWroteaBlog usually does this with all the recipes in one post. I prefer doing one at a time so I won’t be reposting the whole thing.

However if you are interested in all the recipes pulled from the tenth book, The Cat Who Talke to Ghosts, just follow this link.

Ingredients:

  • 2 Tablespoons of Butter or Margarine
  • 2 Tablespoons of Cooking Oil
  • 1 3/4 Cup of Thinly Sliced Onion
  • 1/4 Teaspoon of Sugar
  • 3 14.5-oz Cans of Beef Broth
  • Salt & Pepper to Taste
  • 4 Thick Slices of French Bread, Toasted
  • 1 Cup of Gruyére Cheese, Softened

Directions:

  1. Heat butter or margarine and oil in saucepan.
  2. Add onion slices and sugar.
  3. Cook for about 20 minutes, stirring occasionally, until onions are golden brown.
  4. Add broth and bring to a boil.
  5. Simmer for 20 minutes.
  6. Add salt and pepper.
  7. Put soup into 4 bowls and top with toasted bread. Sprinkle cheese on toast.
  8. Broil until cheese melts. Serves 4.

Thoughts After Reading:

I’m not a big French Onion Soup fan, but everyone in my family loved it. They said it was perfect and just how French Soup should taste.

What do I know?

For more on The Cat Who…Cookbook Recipes, go to Chocolate Whoppers

For more soup recipes, go to Hearty Lasagna Soup

For more recipes, go to Fresh Mint Chocolate Chip Cookies

What to Do When You Run Out of Cupcake Liners

I was making Breakfast Puffin Muffins the other day, when I realized I ran out of cupcake liners!

I wasn’t sure what to do!

Then I scoured the internet until I found a hack I could do with what I had.

If you run out of cupcake liners you can do three things. 1) Spray the pan with non-stick cooking spray.

2) Line the pan with parchment paper.

 

3) Get a paper towel and wet in melted butter or oil. Wipe the pan with it, making sure to heavily oil the molds.

Eggplant Tomato Bites

Thoughts Before Cooking:

I’ve never been a big eggplant fan-but when I saw the picture in the Real Simple magazine. I decided to try it, and hoped it would turn out right.

Ingredients:

  • Safflower Oil, for the Grill
  • 4 Large Slices of Country Bread, 1 inch thick
  • 1 Large Eggplant, sliced 1/2 inch thick
  • 1/4 Cup of Olive Oil
  • Salt & Black Pepper
  • 1 Clove of Garlic, Halved
  • 12 Ounces Smoked Mozzarella (They didn’t have it so I used Low-Skim)
  • 2 Large Tomatoes, Sliced
  • 1 Cup of Fresh Basil

Directions:

  1. Heat grill to medium. Once it’s hot, clean the grill grate with a wire brush.
  2. Oil the grill grate with the Safflower Oil.
  3. Brush the bread and eggplant with oil and season with salt and pepper.
  4. Grill bread until brown and crisp, one to two minutes, and rub with garlic.
  5. Slice in half crosswise, and put aside.
  6. Grill eggplants, turning occasionally, until tender, about 6-8 minutes.
  7. Place the mozzarella on the bread and grill, covered, just until it is warm and beginning to melt.
  8. Top with the eggplant, the tomato, and then basil.
  9. Drizzle with oil, sprinkle with salt and pepper, and serve with a salad. (I recommend the caesar.)

Thoughts After Cooking:

I LOVED IT!

I thought it was so good and couldn’t stop eating it.

You should try it out!

For more Real Simple recipes, go to Orecchiette with Red Onions, Almonds, and Green Bell Pepper

For more grill recipes, go to Grilled Zucchini Roll-Ups

For more eggplant dishes, go to Ratatouille

For more Vegetarian recipes, go to Crazy Cantina Chili

Lemon Scones

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So in the Miss Marple mystery we have quite a few tea parties. And what do we need at a tea party?

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Tea and Scones!

As I have a tree that produces a lot of lemons, I am always trying to find lemon recipes to use them. This Lemon Scone recipe comes from Eat Up and Slim Down: Tried and True Recipes and Tips from Real Weight-Loss Winners by Jane Kirby and David Joachim.

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Ingredients:

  • 2 Cups of Unbleached or All-Purpose Flour
  • 1 Tablespoon of Baking Powder
  • 1 Teaspoon of Ground Cardamom or Coriander
  • 1/2 Teaspoon of Salt
  • 3 Tablespoons of Sugar
  • 1 Tablespoon of Safflower Oil
  • 3 Egg Whites
  • 1/2 Cup of Low-Fat Plain or Lemon Yogurt
  • 1 Tablespoon of Grated Lemon Peel

Directions:

  1. Preheat the Oven to 400 degrees F and coat a baking sheet with nonstick spray.
  2. In a large bowl, combine cardamom or coriander, salt, and 2 tablespoons of sugar.
  3. Drizzle with oil and mix with a fork, until evenly distributed.
  4. Reserve one tablespoon of egg whites.
  5. Stir in yogurt, lemon peel, and remaining egg whites into flour mixture.
  6. Stir gently until mixture holds together.
  7. Put mixture on lightly floured surface and knead about 8 strokes to mix dough.
  8. Pt out dough to form an 8″ circle and cur evenly into 8 wedges.
  9. Arrange wedges about 1″ apart on the baking sheet.
  10. Brush with reserved egg whites and sprinkle with 1 tablespoon of sugar.
  11. Bake 15 mins or until golden brown. Makes 8 scones.

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Thoughts After Baking:

I thought it was pretty good, although not really lemon tasting at all.

What?

Next time I’ll do lemon yogurt instead of plain. But otherwise they were tasty and I’ll be making them again.

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For more scone recipes, go to Harlem Tea Room Baking Powder Scones

For more lemon recipes, go to Mini Lemon Pancake Cookies

For more Low-Calorie dishes, go to Pumpkin Spice Cake

For more recipes, go to Caesar Salad

King Arthur Carrot Cake or Cupcakes

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Thoughts Before Cooking:

I didn’t care for the recipe in Carrot Cake Murder, but I had a super big craving for it.

I shopped around until I found the King Arthur website‘s recipe. Now I love the King Arthur Recipes, I used to have a cookie, bar cookie, brownie, and biscotti cookbook; but I’m unsure where I put it in my latest move.

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When I find it I will finish making the recipes and post the ones I’ve already made.

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Cake Ingredients:

  • 1.5 Cups of Vegetable Oil or Safflower Oil
  • 2 Cups of Sugar
  • 1 Teaspoon of Salt
  • 4 Large Eggs
  • 1 Tablespoon of Cinnamon
  • 1/2 Teaspoon of Ginger
  • 2 Cups of Flour
  • 2 Teaspoons of Baking Soda
  • 3 Cups of Grated Carrots
  • 1.5 Cups of Chopped Pecans or Walnuts (Optional)

Cream Cheese Frosting Ingredients:

  • 1/2 Cup of Unsalted Butter
  • 1 8-0z package of Cream Cheese
  • 1/4 Teaspoon of Salt
  • 2 Teaspoons of Vanilla or Vanilla Extract
  • 2.5-3.5 Cups of Powdered Sugar

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Lightly grease two 9″ pans, a 9 x 13 pan, or line your cupcake pans.
  3. Mix together the oil, sugar, salt, eggs, cinnamon, and ginger.
  4. Mix the flour and the baking soda separately, then add it in to the previous mixture.
  5. Add carrots and nuts, mixing until well-blended.
  6. Pour into prepared pans.
  7. Bake the cake 35-40 mins or until toothpick is inserted and comes out clean.
  8. Let them cool completely before frosting.
  9. Beat the butter and cream cheese together until smooth.
  10. Add the salt and vanilla.
  11. Beat in the sugar.
  12. Add milk or cream if frosting is too stiff, if too thin add more sugar.
  13. Frost the cake or cupcakes.

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Thoughts After Baking:

This was fantastic!

fantastic

The cake was perfect, not to sweet but not bland.

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And the frosting was absolutely delicious. And with the two combined it was beyond words!

wow

I kept eating and eating them, I just couldn’t stop.

stopeating

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For more cupcake recipes, go to Peppermint Bark Chocolate Cupcakes

For more cake recipes, go to A is for Applesauce Cake

For more dessert recipes, go to Wookie Cookies

For more recipes, go to Brussels Sprouts, Turkey Sausage, & Pesto Pizza Casserole