Mexican Rice

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Whenever a family member's birthday comes around, we gather at my parents' house and my mom cooks us whatever menu we want. This past birthday, I asked for chicken parmigiana, my mom's Hawaiian baked beans and pierogies. Yea, I get that they don't exactly go together, but it was my birthday! Nothing was off limits. 

I decided to switch it up this year, but in the past I would always also include Mexican rice. Sometimes I'd swap something out for homemade macaroni and cheese or twice baked potatoes, too. Again, it all still doesn't exactly go with the rest of the meal, but I give myself permission to be a little quirky on my birthday.

I've always, always loved Mexican rice. The other night when I made tacos for girls' night, I decided to try something new and make some of my own. It was super easy and didn't take all my attention. That's always preferred when my friends are over since I'd rather be talking and sipping wine instead of being locked down in the kitchen. Everyone said it was great, and I agreed. I was so pleasantly surprised with the end result and I know I will be making this again for future taco nights.

Printable Recipe

Ingredients

• 2 tablespoons butter
• 1 1/2 cups long-grain rice
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1 clove garlic, minced
• 2 cups water
• 1 (14 1/2-ounce) can diced tomatoes with green chiles
• 1 teaspoons chili powder
• 1 teaspoon salt

In a large saucepan, melt the butter over medium heat. Add the rice, onion, peppers, and garlic. Cook until the rice is browned and vegetables are tender.

Stir in the water, tomatoes, chili powder, and salt and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 to 17 minutes.

Source: Adapted from Paula Deen

Angel Food Cake with Pineapple Cool Whip and Berries

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This cake was requested by my sister-in-law this past Mother's Day, so I put it on my list of things to make. I made it a few years ago and completely forgot about it (like most things I make), but I did remember it was delicious. Since I couldn't find the original recipe I used, I made it with what I thought it contained and it came out perfectly.

Since I had a lot of other things I had to cook for that day, I cheated and used an Angel Food Cake mix (I guess the cat's out of the bag!). You could even use a premade cake from your local grocery store if you are really short on time. If you don't post it on your blog like me, no one will even know the difference! I think this is a perfect spring/summer treat, and since it's very light and fruity it's perfect for kids or adults. Feel free to switch up what berries you use, too. Be creative!

It's kind of dreary over here in DC today, so I'm hoping that posting something summery will force the sun to peak its little head out. Hope everyone has a fantastic weekend!

Also, Happy Birthday, Mom!

Printable Recipe

Ingredients

• 1 (16 oz.) box angel food cake mix
• Water, as directed on cake mix package
• 1 (20 oz.) can crushed pineapples, drained
• 1 (8 oz.) tub Cool Whip
• 1 (3.4 oz.) package instant vanilla pudding mix
• 1 cup fresh strawberries, sliced thin
• 1 cup fresh blueberries

Mix the angel food cake and water as directed on package. Pour evenly into two 9-inch cake pans. Bake as directed. Let cool completely.

In a large bowl, mix the drained pineapples, cool whip and vanilla pudding mix. Let chill for a couple hours.

When ready to put the cake together, spread half of the cool whip mixture on the top of the first cake. Layer with strawberries and blueberries. Add the second layer of cake and top with the other half of the cool whip mixture. Top with remaining strawberries and blueberries. Enjoy!

Steak Tips with Peppered Mushroom Sauce

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I have three brothers. All who love to eat. However, none of them are very talented in the kitchen.

My oldest brother, Eddie, isn't too bad. Since my family is so large, we pick names out of a hat so that whenever a birthday comes around, someone new has to make the birthday cake. He made me an awesome Spongebob Squarepants ice cream cake for my birthday this year (yes, I realize I'm 26..but it's all about the challenge!). So if push comes to shove, he more or less knows what he's doing.

My youngest brother, Louis, could probably cook if he wanted to. He's good at making stuff on the grill, and when he really tries he doesn't do half bad. But he also eats things like chicken patties with pancakes. Or fried chicken cutlets and queso. Not because he doesn't know what he's doing, but because he thinks it tastes good. He's weird like that.

And then there's my second oldest brother, Mike. He really tries, but overall my mom and I worry that he's eating enough. You see, Mike boils pork chops. And he thinks it's supposed to be done that way. Mike doesn't know that boiling pork chops is gross. He has gotten better recently, but I'm still dedicating this recipe to him. I think he originally wouldn't make it since it seems intimidating, but I'm promising it isn't hard at all.

Don't let the long list of ingredients fool you. They're all pretty basic and making this took me less than 10 minutes. You boil some water and cook the noodles. Then you brown the meat. Then you throw some more stuff in a pan and let it cook. Done. How simple is that? And it looks so elegant. The end result is this pretty little dish that is more than satisfying, great for entertaining or just a nice weeknight meal. I think even Mike could handle this recipe :) Plus it's super, super delicious, so why wouldn't you want to try it?

Printable Recipe

Ingredients

• 3 cups uncooked egg noodles
• Cooking spray
• 1 pound top sirloin steak, cut into 3/4-inch pieces, fat trimmed
• 1 tablespoon butter
• 2 tablespoons finely chopped shallots
• 1 (10-ounce) package presliced baby bella mushrooms
• 1 teaspoon minced garlic
• 1 tablespoon Worcestershire Sauce
• 3 tablespoons all-purpose flour
• 1 1/2 cups fat-free, less-sodium beef broth
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 3 fresh thyme sprigs
• 1 teaspoon fresh thyme leaves (optional)

Cook noodles according to package directions, omitting salt and fat; drain.

While noodles cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steak; sauté 5 minutes, browning on all sides.

Remove from pan; cover.

Melt butter in pan over medium-high heat. Add shallots and mushrooms; sauté 4 minutes.

Add garlic; sauté 30 seconds. Stir in Worcestershire Sauce. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly.

Gradually add broth, stirring constantly with a whisk.

Add pepper, salt, and thyme sprigs.

Bring to a boil; cook 2 minutes or until thickened. Return beef to pan;  cook 1 minute or until thoroughly heated.

Discard thyme sprigs. Garnish with thyme leaves, if desired.

Source: Adapted from Cooking Light January 2010

Breakfast Pizza

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What do you get when you combine two of my favorite things? George Beckham. 

Okay, but food-wise, it would be all of my favorite breakfast items, including eggs and bacon, and a hearty pizza crust. You can pretty much put any of your favorite breakfast foods on top of this and it will work out. I'd suggest maybe substituting or adding crumbled breakfast sausage for a different taste. But whatever you do, don't skimp out on the tomatoes. They act as the "sauce" for the pizza since they add some juiciness and a burst of flavor into each bite.

Hope everyone had a wonderful Mother's Day!

Printable Recipe

Ingredients

• 1 Boboli pizza crust
• 2 tbsp. olive oil
• 4 eggs, scrambled
• 2 cups Monterey Jack cheese, shredded
• 4 slices bacon, cooked and crumbled
• 1/4 cup Parmesan cheese
• 1 medium tomato, diced
• 1 tsp. Italian seasoning

Preaheat oven to 450 degrees F.

Brush crust with the olive oil.

Layer the ingredients in the order given.

Bake 8-10 minutes or until cheese is melted.

Chicken and Steak Fajitas

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Happy Cinco de Mayo! If you're craving a traditional Mexican meal to celebrate today's holiday, I've got the perfect recipe for you. Have these fajitas alongside a refreshing margarita and you'll be in paradise. Add some guacamole, rice and beans and it's a done deal.

I enjoy ordering fajitas in restaurants because it's so exciting when the bring out the steaming tray of freshly cooked meat and veggies. You all know you love when you're sitting at your table and you see your food on its way over. It's just a lot more noticeable when your fajitas have a smoke trail.  But no matter what you order, the waiter bringing the plates over to your table is something we all notice and get antsy about. You'll softly whisper to your table, "Here it comes" without making it too obvious. Peaking at the tray from the corner of your eye to make sure it really is coming to your table. We've all done it. No need to be ashamed. 

Since I'll be home having "girls night" tonight, I wanted to share fajitas you can also make in the comfort of your own home. This recipe I put together kind of has a kick to it from the chipotle peppers, but if you're like me that's what you'll want. Just dab some sour cream on top and it will be the perfect balance. If you want less heat, add less chipotle peppers and adobo sauce.

Hope everyone has a wonderful day!

Printable Recipe

Ingredients

• 1/4 cup olive oil
• 6 chipotle peppers in adobo sauce
• 1/2 tsp. sauce from chipotle peppers
• 2 limes, juiced
• 3 tsp. garlic, minced
• 1 tbsp. fresh cilantro, chopped
• 1 flank steak, fat trimmed
• 2 chicken breasts
• 1 tbsp. olive oil
• 2 bell peppers, thinly sliced
• 1 yellow onion, thinly sliced
• Flour tortillas

Serve with:

• Guacamole
• Cheese
• Lettuce
• Sour Cream

Combine the first 6 ingredients in a food processor or blender and pulse until smooth. Place steak in a zip lock bag and chicken in a separate bag. Pour half of the marinade into each bag. Allow to marinate for at least 8 hours.

Drain the marinade. Grill the steak over medium heat for 5-6 minutes per side (or to your desired temperature). Grill the chicken until no longer pink. Transfer the steak and chicken to a cutting board.

Heat 1 tbsp. olive oil in a large skillet. Add the peppers and onions and cook until they start to get soft, about 5-8 minutes. Remove from heat.

Slice the steak and chicken into thin strips.

Heat the tortillas up according to the package directions. Fill with meat, onions and peppers and top with your favorite garnishes!