It’s no secret that I love Pinterest. I pin like my life depends on it. You can follow me by clicking this link. Every week I look through my pins and pick new recipes to try. I’m adventurous that way. Here are our favorite new recipes we’ve been enjoying lately. None of them were fail. If you missed my last linked list you can find it here. I will state that I usually have to triple recipes for our size family. I made more in each one listed.
Broccoli Pesto Bake
General Tsao’s Chicken
Cheesy Chicken Enchilada Soup
I hope you enjoy these meals as much I we have. The kids loved the first so much, I made it three times in one month! What are you favorite finds on Pinterest? Please share below!
My dear little Isabel has been volunteering, and practically begging to make breakfast lately. She’s taken a keen interest in cooking over the last few months. I’m trying to use this interest to reinforce math skills such as measuring and fractions, as well as basic science (baking powder, salt and baking soda, sugar reactions ect). She is growing up so fast! What a great helper.
And those boots…she’s gone country.
I have accquirred and borrowed a few more vintage kitchen items this month. A neighbor who was moving gave me this.
Her mother used it. I love knowing this mama made her four children yummy food using this beautiful hand-powered kitchen appliance. I am sad to see them go though. My loving neighbor was raised that home from the time she was two years old. I shall think of them everytime I make scalloped potatoes. Which I made twice last week :)
I also borrowed mom-in-law’s juicer. It was her grandmother’s! It worked great, but it wasn’t fun to clean.
Years ago my mother-in-law gave me the recipe her mother-in-law gave her. Mexican rice has many variations, this one is from a real live mexican mama. Nick’s grandma Lupe was known for her amazing mexican cuisine. In fact she ran a tortilla shop right here in Bisbee. The revenues from this little gold mine helped support her ten children. Yeah, TEN kids. And you thought I was crazy :) Here it goes…
What you need:
1 cup white rice
1 can of diced tomatoes or 3 fresh tomatoes diced (all I had was a huge can of whole tomatoes so, I cut them up)
1 medium onion (any variety)
2 tbs olive oil (or any oil)
1 tbs diced garlic (about 3 cloves)
2 1/4 cups of water *see below for canned tomato variation*
1 chicken bouillon cube or 2 tsp of powdered bouillon
1. In a medium pot brown the rice and onion in olive oil
2. *Meanwhile, drain canned tomatoes, placing the liquid into a measuring cup.* If using fresh tomato, skip to step 3.
3. Add garlic and tomatoes to browned rice mix.
4. Pour in water, and bouillon *add water to tomato juice to equal 2 1/4 liquid total*
5. Bring to boil. Cover and reduce heat to simmer.
6. Cook for 15-20 minutes or until rice has absorbed water.
7. salt and pepper to taste.
Serve with your favorite Mexican meal.