Spicy Mexican Rice

The title of this recipe is a bit misleading, it's really not spicy at all.  However, one could increase the spices and seasonings for more heat, if desired.

Ingredients:
*1 Tbsp. butter or margarine
*2 cups white rice
*1 clove garlic, minced
*1 tsp. chili powder
*1/2 tsp. cumin
*1 tsp. salt
*2 1/4 cups chicken broth
*1/2 cup tomato sauce

Directions:
1.  Over medium-low heat, melt butter in sauce pan.

2.  Stir in rice.

3.  Add garlic.

4.  Add chili powder, cumin, and salt.  Stir.

5.  Bring to boil.

6.  Reduce heat, cover and simmer on low heat for 20 minutes.  Do NOT lift the lid during this time!

7.  Turn off heat.  Keep covered for 8 more minutes.

8.  Immediately fluff with a fork and serve.

Notes:
-Assemble and measure all ingredients before beginning so rice doesn't scorch before broth is added.

Serving Suggestion:  Serve with enchiladas, tacos, quesadillas, or any other Tex-Mex dish.  Goes great with refried beans.

Ranch Home Fries

Ingredients:
*5 medium potatoes, scrubbed
*butter spray
*salt
*1 packet Ranch dressing mix
*parsley

Directions:
1.  Cut potatoes in to cubes.

2.  Spray large baking sheet with cooking spray.

3.  Spread cubed potatoes on baking sheet.  Spray with butter spray.  Lightly sprinkle with salt.

4.  Sprinkle Ranch mix over potatoes.

5.  Bake at 400-degrees for 30-40 minutes or until potatoes are tender.

6.  Transfer potatoes to serving dish, sprinkle with parsley.

Refried Beans

There is no picture for this recipe. I'm convinced there is no way to photograph refried beans and make them look appetizing. Despite what they look like, these beans are yummy!

Ingredients:
*1 1/2 cups dry pinto beans (or whatever kind of bean you want)
*1/2 small onion, chopped
*2 cloves garlic, minced
*2 tsp. salt
*1/2 tsp. pepper
*1/4 tsp. cumin
*4-5 cups water

Directions:
1. Rinse beans and remove anything that shouldn't be there, like small rocks.

2. Combine all ingredients in slow cooker.

3. Cook on high 4-5 hours, adding more water as needed.

4. Drain and save liquid.

5. Process in food processor until smooth, adding cooking liquid as needed to achieve desired consistency.

Note: Because there is no oil added (Yippee! They're much healthier and lower in calories.), the beans tend to dry out quickly. You may need to add more liquid before serving.

Tater Skins

Tater Skins, or Tater Wedges as they're sometimes called, have quickly become a favorite among most at our house. I always seem to underestimate the amount we'll eat because we are always left wanting more.

Ingredients:
*potatoes, scrubbed (You probably want two per person, at least.)
*salt
*butter spray
*garlic salt
*cheese, shredded
*bacon pieces (imitation)

Directions:
1. Salt skins of potatoes. Place on baking sheet.

2. Bake at 400-degrees for 20-40 minutes, make sure taters are really tender.

3. Slice taters into halves or fourths.

4. Scoop out most of the potato, leaving about 1/4-inch to 1/2-inch along the skin.

5. Spray skins with butter spray, sprinkle with garlic salt. Top with cheese and bacon pieces.

6. Return to oven. Broil until cheese melts (only a couple of minutes). Don't let them burn!

Serving Suggestion: Serve with fry sauce (recipe coming soon) or your favorite dipping sauce.

Homemade French Fries

Ingredients:
*potatoes, as many as you want, scrubbed clean
*butter spray (like Parkay or I Can't Believe It's Not Butter)
*salt (regular or season salt

Directions:
1. Slice potatoes to desired size. (Keep in mind, the thinner, the fast they bake.)

2. Spray baking sheet with cooking spray.

3. Arrange fries on baking sheet. They can be touching but don't put them on top of each other.

4. Generously spray with the butter spray. (If you don't have butter spray, you can substitute cooking spray.)

5. Sprinkle with salt.

6. Bake at 400-degrees for 20-30 minutes, depending how thick the fries and how crispy you like them.