Easy Spanish Rice

How many times have you been cooking up something for dinner such as tacos, burritos, or quesadillas, and realized you don't have any more of those yummy packets of Spanish rice (that go so perfectly with pretty much anything) left in the pantry??  I am the only one that this has happened too?  Ok, even if you have no idea what I am talking about right now, you should still keep reading to find out this EASY Spanish Rice recipe!! 

Garlic Aioli Dipping Sauce

This recipe came about one day when we were eating our favorite crab cakes and my husband asked "where's the dipping sauce?"  The crab cakes were so delicious on their own so I had never really thought about a dipping sauce for them, but after he mentioned it, I got to thinking... 

Herbed Butter Trio

As I am sitting here typing this post, my mouth is completely watering just staring at this picture...  These butters are THAT good!  It's no secret that I am obsessed with this butter.  However, my adorable and incredibly talented sister was having dinner with us on steak night one night when she mentioned that she wasn't the hugest fan of rosemary (strange, I know!)  Thus, the Herbed Butter Trio was born!  Three mouth-watering butters, each with very unique (and very delicious) flavors!  This is great if you are having guests over for dinner but you aren't sure exactly what each person likes... Plus the presentation of the butters is super fun!  Did I mention it takes about 5 minutes from start to finish to create this entire platter?  Definitely one of those dishes that looks like it took you hours to prepare!  (I won't tell if you won't!)

Oh, but these butters aren't just scrumptious on steaks.  Bread, of course, is another perfect compliment to these tasty morsels (just don't be like me and eat it by the spoonful, ahem...)  For double yumminess, spread Herbed Butter Trio butters on a fresh loaf of Crock Pot Bread!  Yummmm!!!

Herbed Butter Trio

{Butter #1: Garlic Basil Butter}

Ingredients

• 3 tablespoons butter (room temperature)
  
• 1 garlic clove, minced
• 1 teaspoon fresh basil, chopped
• Sea salt and pepper to taste

Directions  
In a small bowl, add butter and fluff with fork.  Add remaining ingredients and stir.

{Butter #2: Red Pepper Parmesan Butter}

Ingredients

• 3 tablespoons butter (room temperature)
  
• 1 tablespoon grated Parmesan cheese
• 1/4 teaspoon crushed red peppers
• Sea salt and pepper to taste
  

Directions  
In a small bowl, add butter and fluff with fork.  Add remaining ingredients and stir.

{Butter #3: Rosemary Butter}

Ingredients

• 3 tablespoons butter (room temperature)
  
• 2 tablespoons green onions, chopped
• 1 tablespoon rosemary, minced
• Sea salt and pepper to taste
  

Directions  
In a small bowl, add butter and fluff with fork.  Add remaining ingredients and stir.



To Store: 
These butters can be stored in the refrigerator for up to a week, although I seriously doubt they will make it that long before being completely gobbled up!!


*Rosemary Butter recipe adapted from Williams-Sonoma Food Made Fast Weeknight Cookbook

Chocolate Chip Oatmeal Bread

Yuummm!!!  This is my new obsession -- Chocolate Chip Oatmeal Bread!!!  This makes a great breakfast, lunch, and (midnight) snack!  If you are looking for something a little sweet after putting the kids to bed, make a double batch of this to have on hand in your freezer!  Skip the twinkies and fruit roll ups in your kids' (or husband's) lunch boxes and pack them a piece of this!  They will definitely thank you! 

Chocolate Chip Oatmeal Bread Recipe

Ingredients

• 1 tablespoon (1 packet) yeast
• 1 1/2 cups warm water
• 3 tablespoons honey
• 2 tablespoons butter, melted
• 1 teaspoon vanilla
• 3 cups flour
• 1/2 cup rolled oats
• 1/2 teaspoon salt
• 1 1/2 teaspoon cinnamon
• 1/2 cup dark chocolate chips (or semi-sweet)

Directions  

1. In a large bowl, mix flour, oats, salt, and cinnamon.
2. In a small bowl, combine yeast, honey, vanilla, butter, and water.  Mix until yeast is dissolved.  Let sit until mixture begins to foam up.
3. Add yeast mixture to flour mixture and stir.  Add chocolate chips.  Knead mixture for 5 minutes.  
4. Place in a greased bowl and cover with a towel.  Let rise in a warm place until doubled in size. (Around 45 minutes)
5. Place dough into a greased loaf pan (I use 9x5)
6. Bake in the oven at 350 degrees for 30 minutes.  (To bake in the Crock Pot, follow these directions, starting at #2)

To Freeze as Baked Bread: 
After bread is completely cooled, place in freezer bag and stick in freezer for up to 6 weeks.  You can also cut bread into slices, wrap in plastic wrap, and put slices into a freezer bag for serving size frozen portions.

To Thaw Frozen Baked Bread:
Remove bread from freezer the night before you want to use it.  For individual slices, remove 1 hour before needed, or remove immediately and microwave for 30 seconds.

To Freeze as Dough:

Wrap dough ball in plastic wrap.  Place in freezer bag and store in freezer for up to 6 weeks. 

To Bake Previously Frozen Dough:

Remove dough from freezer and thaw at room temperature for 4 hours before baking.

Zesty Italian Pasta Salad

If you are looking for a really quick dish that you can make for lunch or pack in lunch boxes, this is the perfect thing for you!  This Zesty Italian Pasta Salad Recipe makes a wonderful, colorful, back-to-school side to a turkey sandwich, or it is delicious and filling all on its own!  To make a dinner out of it, serve with any kind of meat and some bread!  It has every color of the rainbow in it, which makes this pasta salad extremely healthy too!  This dish is a super fun dish to bring to a friend's house or a dinner party as well!!

If you want to save yourself some time and effort, this recipe can also easily be doubled (or tripled) to create extra freezer meals!  (see instructions for freezing below)

Zesty Italian Pasta Salad

Ingredients

• 1 red pepper, chopped
• 1 yellow pepper, chopped
• 1 green pepper, chopped
• 1 red onion, chopped
• 2 carrots, chopped
• 3 cups vegetable spiral pasta (I use Eden)
• 1/2 cup Zesty Italian Salad Dressing, (I use homemade)
• Sea salt and pepper to taste
• Parmesan cheese, grated (for garnish)

Directions  

1. In a large pot, cook pasta according to package directions until al dente.  
2. While pasta is cooking, chop veggies and prepare dressing (if using homemade).
3. When pasta is done, strain and rinse under cold water.
4.  Add veggies and dressing to pot.  Stir.  Season with salt and pepper.  Serve, garnished with cheese (if desired).

  
* This is delicious with fresh mozzarella!  For extra protein, serve with chicken or turkey!  Add fresh bread and you have a delicious and easy supper!

(Servings: 8)

To Store:
Store in refrigerator in airtight container for up to 1 week.

Easy way to fill freezer bags!

To Freeze:
After completely cooled, divide pasta salad into desired portions and place into sandwich freezer bags or freezer containers and put into freezer.  Flatten bags and stack on top of each other to save space! (The easiest way I have found to fill freezer bags is to place the ziploc bag inside a glass or cup, fold the sides of the bag over the glass, and scoop the mixture in.  This creates less spill and less mess!)


To Thaw:
If thawing portioned containers, remove from freezer in the morning and place in lunch box/bag.  They should be ready to eat by lunchtime!  If thawing a larger batch, remove from freezer the night before and place in refrigerator to thaw.

Peachy Quinoa Recipe

Peaches, Peaches, Peaches!!  So delicious right now!  If you couldn't already tell, our family LOVES peaches!!  Both my baby and my picky eater will both eat them in large quantities, so we have been trying to get creative on our peach recipes! Another food we all love is quinoa, so this Peachy Quinoa recipe is definitely a winning combination!  If you have never made quinoa or a little frightened of the name (pronounced keen-wah), it is super easy and healthy! 

Peachy Quinoa

Ingredients

• 1 cup quinoa, uncooked
• 5 green onions, chopped
• 1-2 peaches, cut into bite-sized pieces
• 1 teaspoon honey
• 1 teaspoon lemon juice
• 1 teaspoon olive oil
• Sea salt and pepper to taste

Directions  

1. Cook quinoa according to package instructions.
2. Add green onions, honey, lemon juice, oil, salt and pepper, and mix well.
3. Gently fold in peaches and serve!

(Servings: 4)

    *Delicious served with Peach wine and Bruschetta Chicken (recipe coming soon!)

Creamy Mashed Potatoes Recipe

Creamy Mashed Potatoes

Ingredients

• 3 Yukon Gold potatoes, peeled and quartered
• 3 tablespoons milk
• 3 tablespoons butter
• Sea salt and pepper to taste

Directions  

1. Add potatoes to a saucepan.  Cover with water and boil for 20 minutes, or until fork tender.  Drain.
2. Run potatoes through Potato Ricer and into a bowl. (If you don't have a potato ricer, you can use a masher, however they may not turn out as creamy).
3. Heat milk and butter together in the microwave for 1 minute.  Add to potatoes.  Stir.
4. Add salt and pepper to taste.

 
(Servings: 3-4)