Sticky Rice with Mango

This is my sister's recipe. I haven't actually tried it yet but she sent it to me and it sounded delicious and she said it was, so I'm posting it in hopes she is correct :)

Sticky Rice with Mango

1 c. rice
1-13.5 oz can coconut milk
2/3 c. sugar
1/2 t. salt
2 ripe mangoes

Combine coconut milk, sugar and salt. Boil 3 minutes- stirring frequently.
Remove from heat. Add coconut milk to rice. Stir until mixed.
Press plastic wrap onto mixture in saucepan to cover. Let rest 30 minutes at room temperature. Garnish with peeled and sliced mangoes.
Top with Coconut Syrup. DELICIOUS!

Coconut Syrup
1-13.5 oz can coconut milk
1/2 c. confectioners sugar, firmly packed

Stir together. Bring to boil stirring constantly. Reduce heat. Simmer about 10 minutes. Cool to lukewarm and serve. May keep in fridge up to one week.

Molten Chocolate Cookies

Molten Chocolate Cookies
These rich cookies are best eaten warm, while the crust is crispy and the centers are gooey. They can be reheated in the microwave to soften the centers. Yield: 16 3-inch cookies

2 c. Guittard Semisweet Chocolate Chips
3 T. Butter
2 large eggs
1/2 c. sugar
1/2 t. salt
1 t. vanilla
1 c. all-purpose flour
1/2 t. baking powder

Melt chips and butter in top of double broiler over low heat, stirring until smooth but thick. (Or in microwave for 1 minute and 30 seconds at a time after that.) Remove from heat; set aside to cool.

In large bowl of mixer beat eggs, sugar, salt and vanilla on high speed about 2-3 minutes until pale yellow and slightly thickened. Mix in chocolate on low speed. Stop and scrape bowl. Add flour and baking powder on low speed just until incorporated, stopping once to scrape bowl. Cover dough with plastic wrap and refrigerate for 15-30 minutes.

Preheat Oven to 375 degrees F.

Scoop 8-2 inch mounds onto parchment lined cookie sheet leaving 2 inches between cookies. Bake one sheet at a time for 12 minutes or until crusty on the outside but soft in center. Cool on cookie sheet 3-5 minutes. Best eaten warm. To reheat cookies, microwave on high power for about 10 seconds per cookie. Enjoy!

Shrimp alfredo with Angel hair pasta

I only have the recipe for the alfredo posted here.  You can use any kind of pasta Im sure.. but we love the angel hair.  We love garlic and onions so I mix it in with my Shrimp or chicken.  We had chicken lastnight, so it was Shrimp tonight..

(go here for original post)

This goes really good with homemade bread.. =)  yum.   

I boil my pasta according to directions.

Put some garlic and onions in a pan to sautee'
Add my cooked shrimp to the pan.. and simmer with a slight touch of lemon.

Making my sauce.

1 1/4 c. chicken broth (i use the organic and sodium free)

4 tsp. flour

4oz. cream cheese, cubed

3 Tbls parmesan cheese (i use more then this.. but whichever is fine)

some pepper.

mix broth and flour in skillet. Sirt in Cream cheese, and parmesan. Add pepper, cook for 2 min, stirring constantly until mixture boils and thickens. Stir in Shrimp-onions-garlic.

Its Nummy!

Cheesecake Cookies

We're not big dessert people, but once in a while, on Sundays, we make treats. My son wanted to choose a dessert after dinner today.

His all time favorite is cheesecake, but I didn't have anything to make a crust. I told him to look up cheesecake cookies on the internet, and he found this recipe. It's really simple, and surprisingly delicious.

Not healthy, but delicious.

We will definitely make them again though.

Here's what we used:

1 cup flour

1 cup sugar

1 cube butter, softened

1 package cream cheese, softened (we only had a half a thing of regular cream cheese, so we used that and half a container of the whipped kind. It worked just fine.)

and we also added 1 teaspoon almond extract, because that just makes everything taste better. They smelled as yummy as they tasted. They would also be amazing with chopped almonds.

Cream all the ingredients together, and that's it! We rolled them into 1 inch balls, slightly squished and baked at 375 for 14-15 minutes.

An instant hit

Black Bean and Mango Salsa

I first heard of this recipe when my husband brought it home from a work party a couple of years ago. He didn't bring home the salsa....just the recipe. And he went on and on about how wonderful it was, so I thought I would give it a try. And it really is very wonderful. We like to either eat it with chips or grill chicken and make it an all out meal.

Black Bean and Mango Salsa

1 envelope Good Seasons Italian dressing mix
1 can black beans (not drained)
1 10 oz package frozen corn, thawed (we like to use sweet corn)
1 cup chopped ripe mango (to learn how to chop the mango, go here)
1/2 cup chopped red pepper
1/3 cup chopped red onion
1/3 cup chopped cilantro
1/4 cup lime juice


Mix all  ingredients together until well blended.  Cover. Refrigerate at least one hour (or best overnight). Serve with grilled chicken, chips or rice.

BBQ'd Turkey Pockets

I love comming on this blog and seeing what others are making.  I especially love the quick and easy meals. (don't we all)  This recipe I had never tried until this evening, and I was impressed. Its above all.. the easiest thing I have made in days. My kids even liked it, they usually think pita breads look foreign and refuse to eat pita.  haha.  But they didn't hesitate this time.  I didn't get a chance to post a pic of the outcome here.. but if you wish to see one, you can click here and go directly to my blog posting.



BBQ'd Turkey Pockets
1 can Tomato soup
1/4 cup water
2tbls packed brown sugar
2 tbls vinegar
1 tbls worcestershire sauce
1 lb thinly sliced cooked turkey breast
wheat pita breads cut in half
and sliced cheese of your choice. (optional)

heat soup, water, sugar, vinegar and worcestershire in a 12 inch skillet over med. heat to a boil.
Add the turkey. Reduce the heat to low. cook until the misture is hot and bubbling.
Spoon the turkey mixture into the pita halves.
Simple as that.

Cafe Rio Salad

For all you Cafe Rio lovers out there like me, this one's for you!

Cafe Rio Salad

CAFE RIO DRESSING

2 cups mayonaisse
2 cups sour cream
10 sprigs of cilantro
3 los tomates (green tomatoes-fresh or canned)
2 green onions (washed and chopped)
2 cloves of garlic
1 jalapeno pepper (seeds and all) *I used green chilis instead about 1/4 c.
juice of 1 lime
1 or 2 tsp. of salt (depends on how much salt you like)

Place all ingredients in the blender and blend until smooth. Dressing lasts for 2 weeks in refrigerator.

CAFE RIO PORK

1 cup Pace salsa
1 cup brown sugar
pork sirloin roast (about 3-4 lbs.)

Mix salsa and brown sugar together and pour over a pork roast.

I just put mine in the crockpot on low all day. It's pretty good.



CILANTRO-LIME RICE

1 cup uncooked rice
1 teaspoon butter or margarine
2 cloves garlic, minced
1 teaspoon lime zest
1 can (15 oz) chicken broth
1 1/4 cup water
2 tablespoons freshly squeezed lime juice
2 teaspoons granulated sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, lime peel, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice.

BLACK BEANS

2 cans black beans, rinsed and drained
1 1/3 cup tomato juice
2 cloves garlic, minced
1 teaspoon ground cumin
2 tablespoons olive oil
1 1/2 teaspoon salt
2 tablespoons fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.