Spanish Rice

Ok, Since I am not cooking tonight(cuz I am going to Cirque du excited) I think that I am just going to post my fav. recipe for spanish rice.  I am from Texas and this is such a taste of home! I hope you enjoy!

1/2 cup of long grain rice

1 med. onion chopped

1 14 oz. can of stewed or diced tomatoes

some garlic salt or garlic powder

2 cups of water

2 chicken bouillon cubes

Saute rince in a large, flat pan until browned. Add onion, stir in tomatoes. Add bouillon cubes, spices and water. Cook over med. heat until boiling. Cover and reduceheat to simmer. Cook 30 min. more, checking several times. If the rice looks dry add some water to the edges. when rice is fluffy, turn off the heat an let stand covered for 10 min. and waaaaalllllaaaaa! Some good ol’ Texas spanish rice! Happy eating! See ya tomorrow!



I am starting a foodie t-shirt/accessory collection on I designed this little girl today and need a cute or funny saying to go with her. Submit your ideas and if I get enough good thoughts,I will choose a winner. That winer will recieve the 2011 Taste of home cookbook.

Understand that if I choose a winner, I will use the quote or saying on the shirt. Iwill only choose a winner if I have 20 entries OR I see one that I just LOVE, LOVE, LOVE. I hope to hear from you. Also, you must be a follower of my blog! You can enter as many times as you would like and I will hold the contest until This Friday Dec. 2, 2011

tonights blog

Tonight I am going to see a Cirque du Soleil show so I will not be cooking. BUT, don’t fret! I will still post a wonderful recipe before I actually get ready to go out to dinner before the show!!!! There will be no picture since I will not be cooking it, but it will still be yummy. So, check it out!

Such a quick weeknight meal!

ok.. so if you want a Quick, delicious and super easy weeknight meal.. this is the dish for you! I took 2 chicken breast(this is only one in the picture), pound it out with a mallot.Or you could use a pan or a hammer(yes, when you pound out 1 chicken breast.. believe it or not, this is what you get). Pound the chicken out until it looks pretty flat. I put the meat in a large ziplock bag to achieve this. Then once that is complete, I take the breasts out and cut them into half and place in a separate large ziplock bag. Take about 1/4-1/3 of a cup of your favorite LITE caesar dressing(I LOVE Ken’s steak House) and pour that into your ziplock bag. Take your fav. spices and add. I also add about 3 tablespoons of white wine. Marinate for about 20-30 min. If you really want to make this easy. Marinate the night before and when you come home from work.. this dinner will literally take about 10-15 min.!

I bought a bag of frozen tortellini, place that in salted boiling water for 7-10 min. (until tender) and drain. While you are boiling the water have your chicken breasts on med-high on a skillet(I prefer cast iron, but whatever you have will work. Just be sure that you have pam spray so it won’t stick.You can use olive oil but the cooking spray will save on calories). Cook the chicken 5-6 min per side (or until the meat feels like when you push on your forehead with your finger.. Hint.. if you press on your face cheeks mean rare, chin means med-rare, temple is med.-well and forehead is well done. we know chicken needs to be well done). Last but not least, take your favorite store-bought spaghetti sauce.. add some spices and garlic and Italian seasoning, heat up and pour over that tortellini!  sprinkle some parmesan cheese and wallllllaaaaaaaaaaa! dinner really quick! I know I have chatted a lot but trust me this is DEF. a quick weeknight dinner! If you want to add some veggies.. Make a quick salad with that great caesar dressing you used on the chicken! Happy eating!

Makeover spinach and artichoke casserole

At the request of my mother, I am posting this recipe. I don’t have a pic. b/c I have not made it lately. If you like spinach artichoke dip, then you will love this(And it is soooo much healthier)!  This is another recipe that I got off of healthy cooking and it is def. a winner.

5 celery ribs, finely chopped

2 red peppers, chopped

2 med. onions, chopped

2 tbsp. butter

1 tbsp. canola oil

6 garlic cloves

3 tbsp. flour

1 cup of half and half

1 cup fat-free milk

3 cups of your fav. shredded cheese( I use mexican blend or gouda)

4 pkg. frozen chopped spinach, thawed and squeezed dry

2 cans of artichoke hearts, rinsed, drained and quartered.

1 tsp. salt

1tsp cayenne pepper

1tsp. pepper

1/2 tp. crushed red pepper (or more if you are like me hehehe)

1 cup grated parmesan cheese

in a dutch oven, saute celery, red peppers and onions in butter and oil until tender. add garlic; cook 1 min longer. stir in flour; gradually add cream and milk. boil; cook and stir for 2 min. or until thickened. Stir in cheese until melted. add the spinach, artichokes, salt, cayenne, pepper and pepper flakes. Transfer to a 13×9 baking dish coat with cooking spray. Sprinkle with parmesan cheese. Bake uncovered at 350 for 30-40 min or until bubbly.

1 cup is 245 calories!!!

salmon wth marmalade dijon glaze


Ok,so Thanksgiving is over.  I am trying to get back to healthy. I still have leftovers so you may see some more revamped turkey recipes (lol), but I was craving some good ol’ salmon and veggies.

For the Salmon ( I got this recipe from healthy cooking magazine and have been waiting to make it):

1/2 cup orange marmalade

1 tablespoon Dijon mustard

1/2 teaspoon salt

1/2 pepper

1/8 teaspoon ground ginger

4 (6oz) salmon fillets

In a small bowl, combine the first 6 ingredients and set aside 1/4 of a cup. brush the remaining glaze over the salmon.

you can pan sear but I use an indoor grill(it’s a pan that has rivets, also known as a Panini press).oil the surface of the pan or Panini press(i use olive oil). cook over medium heat for 10-12 min. or until the fish flakes easily wh  fork, baste occasionally with the remaining glaze.

For the veggies:

I took one bunch of broccoli, 1/2 a sweet onion,1 pkg. of mushrooms and 5 mini sweet peppers(they are not hot. They are basically mini red, orange and yellow bell peppers). I steamed the veggies. In a separate bowl I took about a tablespoon of hoisin sauce, a tablespoon of siracha, a tablespoon of sweet chile sauce and about 3 tablespoons of  a fat fee toasted sesame soy and ginger salad dressing. Once the veggies were steamed(about 7 min.), I took my “dressing”, poured it over te veggies and


A Great (and for the most part),really healthy meal!

Left over sweet Potatoes made into fritters!

Ok! So, for dinner tonight I made left over turkey into pot pies(recipe is posted on my Nov. 21st blog), corn bread and what I like to call… sweet potato fritters. One of my close friends that was over for thanksgiving told me that she saw something like this on the Paula Dean show and I decided to try it. I just took left over sweet potatoes(mashed), mixed them with bread crumbs and lightly pan-fried(I used a small pan and just coated the bottom with olive oil). Once done, I placed on a paper lined sheet to cool, sprinkled with a little salt and cinnamon and waaallllaaaaa!!! It is really good! Thank you Crystal(and Miss Paula Dean)! xoxoxo

Red ribbon Cranberry coffeecake

I got this recipe off the ocean spray web-site 2  years ago and it has become a holiday staple. I am really not a big sweets person so, when this time of year rolls around… my husband is not too happy with me b/c he is the one to eat most of it lol!!! Even though I am not a big sweet fan, I do love this recipe. I hope you enjoy!


1/4 cup flour

2 tablespoons sugar

1 tablespoon sugar


2 cups flour

3/4 cup sugar

1 1/2 teaspoons baking powder

1/2 cup butter

1 egg beaten

1 teaspoon vanilla extract

3/4 cup milk

1 14 oz. can of ocean spray cranberry sauce

Preheat oven to 350 degrees. grease a pan. I used a 2 qt. pan. Combine topping ingredients for the batter in a bowl or a food processor until the butter is the size of small peas. Combine the dry ingredients for the batter in a med. mixing bowl.  work butter into dry ingredients just like the topping instructions. Combine the liquid ingredients in a separate mixing bowl. Add to the flour mixture, mixing just until moist.  Spread half the batter in the pan. Place the cranberry sauce in a small bowl and beat with a fork until smooth. Spread over batter. Dollop remaining batter over top. Gently spread with a rubber scraper. Sprinkle topping over coffee cake. Bake for 45 min. or until a toothpick inserted into the center comes out clean.