Green Onion Rice Pilaf

Green Onion Rice Pilaf

1/4 c. olive oil
1 Medium onion diced small
1 t. minced garlic
2 c. long or short grain white rice
2 t. salt
1 t. black pepper
3 c. chicken broth
1/4 -1/2 c. thinly sliced green onion tops

Place in an ovenproof saucepan over medium-high heat and add the olive oil.   Once the oil is hot, add the onions and cook stirring often, until they are tender and translucent, about 4 to 5 minutes.  Add the garlic to the pan and saute for 30 seconds.  Add the rice to the pan and saute ( being sure to stir the rice and coat it with the oil), until toasted, about 4 to 5 minutes.  Season the rice with the salt and pepper.  Add the chicken broth to the pan and cook, stirring occasionally, until the water comes to a boil.  Cover the pan with a lid and place the saucepan in the oven. Cover the pan with a lid and place the saucepan in the oven.  Cook the rice for 30 minutes, remove from the oven and let stand  for 5 minutes.  Remove the lid, and add the green onions to the pan and toss with fork to combine.

****** I usually cook this in my rice cooker.  You will know if your liquid is right if you press your hand down on the rice and the liquid comes to your wrist ( covering your whole hand) .  Make sure it does. This recipe is awesome with any chicken dish.

Cabbage Salsa

Photo credit: Heidi Dixon

1 small head of cabbage

1 bunch cilantro

3-4 roma tomatoes

1 small onion

1 lime

Lawry's seasoning salt

STEPS:

Finely chop cabbage, onion, and tomatoes and add to large bowl.  Strip cilantro leaves from stems and lightly chop, then add to bowl.

Add the juice of one lime and generously season with seasoning salt.

(QUICK TIP:  I used a bagged coleslaw mix instead of chopping a head of cabbage by hand and it worked great.)  

RECIPE COURTESY OF:

www.jonesdesigncompany.com/food/kevins-salsa/

Green Jello Salad

1 small tub cottage cheese (small or large curd both work fine)

1 8 oz. tub Cool Whip, thawed

1 can pineapple tidbits, well drained

1 small box lime flavored Jello

pecans or walnuts, if desired

Combine Cool Whip and Jello first.  In a large bowl, add jello powder to Cool whip, a little at a time, until powder is completely dissolved.  

Add cottage cheese, pineapple, and nuts if desired.  

Let sit in refrigerator 1 hour to blend flavors before serving.  

FOR AN ORANGE VERSION:  Substitute 1 can of mandarin oranges for the pineapple and 1 box of orange jello for the lime.

Heidi Dixon

Baked Beans

2 cans Pork & Beans (28 oz each)

1/2 pound bacon, cut into pieces

1 large white onion, chopped

1 green pepper, chopped

3/4 cup brown sugar

1 cup ketchup

2 tablespoons Worcestershire sauce

In a skillet, cook bacon until clear.  Add onion and green pepper and continue cooking until bacon is crisp.  

In a separate bowl, combine the pork and beans with the sugar, ketchup and worcestershire sauce.  Stir in the bacon mixture.  

Pour into a large casserole dish with a lid.  

Bake covered at 300 degrees for 2 1/2 - 3 hours, stirring occasionally.  Serves 6-8.

Heidi Dixon