Mexican Rice - My Husband's Version

I will readily admit that up until about 5 years ago I could not make rice, not even plain white rice! It was so bad that I didn't even bother trying anymore. I always left it up to my husband or purchased boil-n-bags, which he hated. After years of watching him make rice, both white and Mexican style, I decided one day to just give it another try. Surprisingly, I got it right and best of all, he approved!

One thing you will probably notice with this recipe is the cooking of the rice before adding the liquid. Besides this recipe, I now make all of my rice this way. I can tell you this much, the rice always comes out fluffy and cooked perfectly. Another thing you will see is the use of the molcajete to grind the spices. If you can find one, purchase it! Besides using it to prepare Latin foods, it is the best spice grinder out there.

1 cup uncooked white rice

2 tbs vegetable oil

2 cups water

1 large bouillon cube

3 garlic cloves, minced

2 tsp ground comino

2 tsp whole comino

1 tsp whole peppercorns

1 8ounce can tomato sauce

1/4 cup each:

      diced onion

      diced green bell pepper

      diced tomato

Grind garlic and all pf the seasonings in a molcajete or spice grinder, set aside. In the microwave, add bouillon to water and microwave til boiling, about 2-3 minutes. Meanwhile, heat a deep covered skillet, add oil and then rice. On high heat, stirring constantly, cook rice until grains start to change color, about 5 minutes. Add spices and cook for about 2 minutes longer. Carefully add water, tomato sauce and vegetables. Bring back to a boil, reduce heat til almost off and cover with lid. Cook until liquid is almost completely absorbed and rice is done. About 20 minutes. Remove from heat. let stand for 5-10 minutes and then fluff with a fork.

Creamed Corn

When you hear cream corn, you automatically think of that stuff that comes in a can. This, is not that stuff! This recipe is heavy in cream, a little sweet and has a hint of nutmeg. I like to use two different types of corn, sweet white and sweet yellow. Use whatever you like, just make sure the package says, "super sweet" or "sweet."

3 tbs butter

1/4 cup chopped onion

1 tbs flour

5 cups frozen corn, thawed

1 1/2 cups heavy cream

4 ounces softened cream cheese

2-3 tbs white sugar

1 tsp cracked black pepper

dash of ground nutmeg

salt to taste

Melt butter in a saucepan. Add onion and cook until translucent. Add flour, stir and cook for a couple minutes. Whisk cream into butter/flour mixture, whisk over medium heat until smooth. Add cream cheese, sugar, pepper and nutmeg and stir until cream cheese has melted. Stir in corn, reduce heat to low and cook an additional 10-15 minutes. Salt to taste. For thinner sauce, add water a few tablespoons at a time.

Crock Pot Swiss Steak

One of my family's favorite dishes is the classic Swiss Steak. For those that don't know, it has nothing to do with Switzerland. The term Swiss refers to the cooking method that is used to make it. It became popular in the 50's, and according to some, because Reynold's Wrap published a recipe for it.

When I first started making it, I would bake it in the oven for a couple of hours. I later modified the recipe, just a little, to accommodate the crock pot. My family likes it served with mashed potatoes and the sauce a little bit thick. If you want to make this in the oven, just add about 1/2 cup of water to the recipe and cover, with foil of course, and bake at 350° for a couple hours.

4 cube steaks, about 1/2" thick

Flour for dusting

1 28oz can whole tomatoes, drained and sliced

1 yellow onion, sliced in 1/2" rings

2 garlic cloves, minced

1/4 cup chopped parsley

1 cup matchstick carrots

1 tablespoon thyme leaves

2 teaspoons tarragon leaves

salt and pepper to taste

Dust cube steaks with flour on both sides, set aside. Place half of the onion slices on bottom of slow cooker then place meat on top. Season with salt and pepper and then top with remaining ingredients. Cover and cook on low for 6 hours. Serve over mashed potatoes or white rice.

Coconut Curry Crab Soup

There is this very popular restaurant down in Port Aransas, TX called Jay's Seafood and Spaghetti Works. Among other things, they serve some of the best soup I've ever had. On our last visit a couple years ago, they served a crab soup with an obvious hint of curry. With the help of my daughter, I came up with this recipe that is quite similar to Jay's. I've made it a couple times, and I will admit, I've never actually taken the time to do exact ingredient measurements or write anything down. But I'm confident this is it! (I hope).

3/4 cup fresh lump crab meat, picked through for shells

1 13.5ounce can premium coconut milk

1 1/2 cups water

1 cup heavy cream

1 ear fresh corn

2-3 tsp curry powder

2 tsp ground ginger

2 tsp red pepper flakes

1/3 cup matchstick carrots

2 green onions, chopped

1/4 cup parsley, chopped

1/2 cup cilantro, chopped

2 garlic cloves, minced

1/2 cup yellow onion, chopped
1 celery stalk, chopped

1 slice bacon, chopped

2 tbs butter

2 tbs vegetable oil

salt and pepper to taste

Remove the kernels of corn from the cob, heat a skillet on high and oil when hot. Add corn, season with salt and pepper and stir fry for about 10-15 minutes. Remove from heat and let cool. In a heavy saucepan, add butter and melt over medium heat. Add bacon, celery and chopped onion. Cook until onion and celery soften and bacon begins to crisp. Add coconut milk, water, curry powder, ginger, red pepper flakes, carrots, parsley and cilantro. Bring to a simmer and continue to cook for about 15 minutes. Add crab, corn, green onion, cream and minced garlic. Salt and pepper to taste, bring back to a simmer and continue to cook an additional 15 minutes, stirring occasionally. Adjust any seasoning as needed.

Crockpot Pulled Pork and Homestyle Potato Salad

I've decided to start putting up a few recipes for the crock pot. Since I work on weekends and am not home to make dinner, it's my solution for giving my family a delicious meal. All my husband or daughter has to do is make any finishing touches and serve.

The crock pot I use is a Kitchenaid 7 quart unit. When I purchased it a few years ago, it was the largest on the market and I love it! It's perfect for doing whole chickens, a small turkey or brisket, ribs, etc. It does cook fairly hot, so most of the recipes I'll be posting will use the low setting. When doing large pieces of meat, like roasts or whole birds, I like to slice an onion in about 1/2" thick rings, place them on the bottom and then the meat on top. This helps keep the meat from drowning in grease.

Pulled Pork

For the rub:

1/4 cup smoked paprika
1/2 cup brown sugar

1/4 cup kosher salt
2 tbs mustard powder
1/4 cup chili powder
1/4 cup ground comino
2 tbs ground black pepper
1/4 cup garlic powder

2 tbs cayenne

Mix all ingredients and store in an air tight container

1 boneless pork butt roast, about 5lbs

1/4 cup apple cider vinegar

1/4 water

1/2 yellow onion, sliced into 1/2" thick rings

Rub enough rub mix over the pork butt to cover all sides, let sit overnight if desired. Place onion rings on bottom of crock pot then place meat on top, fat side up. Pour vinegar and water in pot, cover and cook on low to medium setting for 4 hours. Remove from pot, let rest for 5 minutes then shred for sandwiches.

Potato Salad

1 cup mayonnaise

1 tbs yellow mustard

2 tbs white sugar

7 sweet midgets pickles, diced

2 tbs pickle juice

6-8 medium russet or red potatoes, cubed into 1/2" pieces

6 hard boiled eggs, cubed into 1/2" pieces

2 celery stalks, halved lengthwise and then sliced to 1/2" pieces

1/4 cup chopped fresh parsley

2 green onions, chopped

ground pepper to taste

salt to taste

Place potatoes in a large pot, cover with water and boil until fork tender. Drain in colander and rinse with cold water, drain again. In a small bowl mix mayonnaise thru pickle juice, set aside. In another bowl, add potatoes and all remaining ingredients, mix.  Add mayonnaise mixture to potatoes and gently mix. Cover and refrigerate, overnight if possible. 

Portabella Burger

When it comes to mushrooms, you either like them or you don't. My father always said he would never eat anything that grew in bat guano. Fortunately, my mother felt differently and served mushrooms anyway. I love button mushrooms sauteed with butter and onions, mushrooms stuffed with cheeses and baked, mushrooms fried and dipped in sauce...... you get the picture. Out of all the ways to prepare mushrooms, I like portabella burgers the most. Not many restaurants serve them so if by chance I find a place, I always order it.

The following is based on one I had at a local brewery. It was served with a side of sweet potato fries which I have omitted. Because of the amount of liquid that mushrooms hold, I suggest that after cooking you lay the mushrooms on a paper towel to drain a bit. Keep in mind too, mushrooms retain their heat so watch out when you take that first bite!

4 Large portabella mushrooms, cleaned

4 tbs olive oil

4 tbs balsamic vinegar

2 cloves garlic, minced

fresh cracked pepper, to taste

Kosher salt, to taste

2 tablespoons garlic butter, I use Challenge Butter Tuscan Style

1/2 each red, yellow, orange bell peppers all sliced evenly

1/2 purple onion, sliced

1-2 Haas avocados, sliced evenly

4 whole wheat buns

1 6-8oz jar prepared tomato bruschetta

shredded mozzarella cheese for topping

Preheat oven to 375°

Combine the olive oil, balsamic vinegar,minced garlic,pepper and salt in a small bowl. Brush the inside of the mushrooms with this mixture. Place mushrooms, inside facing up, in a shallow baking pan and bake for about 10 minutes. Remove from oven, turn over and brush tops with mixture. Reserve remaining mixture for peppers. Place back in oven and bake for about another 10-15 minutes. Meanwhile, heat a saute pan and add garlic butter. When butter is melted add peppers and onions, saute a few minutes then add remaining olive oil/vinegar mixture. Cook over medium heat until vegetables begin to soften. 

To assemble, toast the inside of the buns and spread bruschetta on each half. Place one mushroom on the bottom bun and top with onion/peppers, mozzarella cheese and avocado slices.