I am half Filipina. This means I’ve ate more than my fair share of rice. When I was growing up, we had rice for every meal in every possible way. We had steamed rice, fried rice, rice cakes, chocolate rice, Spanish rice, you name it. I had it with breakfast, lunch and dinner. And sometimes, it was dessert (hence the chocolate rice). When I hit my 20s, I was just sick of rice. I boycotted it for almost 10 years. You have to understand that my mother always had rice in the rice cooker every minute of every single day. When we would visit my mom, our oldest son always tore up her steamed rice. I felt bad because I was basically keeping rice out of my son’s diet, lol. I’ve slowly gone back to making rice more often. Whipping up fried rice every couple of weeks keeps the kiddos happy. I am partial to plain ol’ steamed rice. Sometimes I don’t even add soy sauce. Every once in a while though, I get a craving for flavored rice. This butter rice really transforms rice into an exquisite side dish. It is hearty and packed full of flavor!
1 cup uncooked white rice (do not use instant rice)
Soy sauce (in a spray bottle)
10 oz can of French onion soup
10 oz can beef broth
1 stick of butter or margarine
Preheat oven to 425 degrees.
Add rice to a 9×9 square baking pan.
Add water. Rinse dust and particles from rice by carefully dumping the water out.
Repeat as many times as necessary. Pour out as much of the water as possible.
Spray a light layer of soy sauce onto rice.
Slice butter or margarine into little pats.
Add French onion soup and beef broth. Place butter or margarine pats in pan (they will float on top of the liquid). If you aren’t too keen on that many onions, you can add all the liquid from the French onion soup and then spoon out the amount of onions you want into your pan. The onions get fully cooked down and are very soft.
Cover with foil and bake for 30 minutes. Remove cover and bake for 30 more minutes.
Buffalo Chicken Dip is a very popular dip to bring to a party. There are very few people who don’t love chicken wings and this dip mimics that taste so well! The added plus is that you can have all the flavor of chicken wings without the bones! Which for me is a super plus plus because as you all know, I don’t do bones, lol! This whips together quickly with very few ingredients. If you are one of the maybe 5 people on Earth who have not tried this, give this recipe a whirl, you won’t regret it!
Crispy bacon, ooey, gooey cheese and crispy yet soft potatoes combine to make the most awesome of appetizers! Most places sprinkle thinly sliced green onions on top however we just like a big dollop of sour cream. The secret to making Potato Skins taste like they are made in a restaurant is using your deep fryer. Yep, I said it, deep fryer. It gives the skins a crisp outer edge and you will find on the inside some yummy, mushy goodness. Some restaurants charge an arm and a leg for their appetizers so since we are on a somewhat fixed income, we often skip it. Unless it is 1/2 off like during happy hour, then we sometimes splurge. On average, potato skins cost around $6.99 for 5 of them. Ok, can someone tell me why 5? Why not 6, why not 4? When there’s 5, our family of four gets a little unfriendly arguing about the last potato skin. And $6.99? Sheesh…I made 16 of these bad boys (yep, no arguing in our house) using stuff I already had in the fridge! Try this recipe out, I’m sure it will make it into your regular rotation of side dishes! Note: We used 8 oz of cooked bacon and 1 cup of shredded cheese to make 16 potato skins. I probably should have used 2 cups of shredded cheese to be honest. They still turned out awesome!
1-2 cups shredded cheese of choice (we used colby-jack shredded cheese)
Salt & pepper
Sour cream (optional)
Green onions sliced thinly (optional)
Preheat deep fryer to 375 degrees. Puncture each uncooked potato with a fork several times. How many potatoes to use are dependent on how many you want. Remember that each potato will make 2 potato skins.
Place all the potatoes in the microwave and cook on high. For 8 potatoes, try 10 minutes. If the potato is not soft when squeezed, add 2 minutes on high until soft. Times will vary depending on the amount of potatoes being “baked” in the microwave and also will vary depending on the watts your microwave uses. Once potatoes are “baked” (soft when squeezed), remove from microwave to cool for at least 7-10 minutes.
Once potatoes are cool enough to handle, slice potatoes lengthwise in half. Using a spoon, gently scoop out the potatoes into a bowl leaving behind a potato shell. Save the scooped potatoes to make mashed potatoes another day. Prepare an area for the fried potatoes by doubling over paper towels over a cookie sheet.
Once deep fryer is fully heated, drop 3 potato skins (or how many you can fit in the deep fryer) into the hot oil. Fry for 45-60 seconds.
Remove potatoes and place open side down to allow oil to drain. Repeat until all potato skins have been fried. After placing the new batch open side down, turn the prior batch over to drain oil off the outside of potato skins.
Prepare a baking sheet by covering in foil and brush a little butter, margarine or oil onto the foil. Sprinkle with salt and/or pepper. Place cooled potato skins open side up onto prepared baking sheet. Turn oven on to broil.
Sprinkle salt and/or pepper onto potatoes. Fill potatoes with cheese as much as you like.
Sprinkle cooked bacon bits on top.
Broil for 3-5 minutes until cheese is melted and bubbly. Top with sliced green onions and/or sour cream (optional).
Enjoy Restaurant Style Potato Skins at a fraction of the cost in a restaurant! Even better, you end up with a second side dish the next day! Place the scooped out potatoes in a covered dish in the fridge. Remove from fridge the next day. Microwave for 1-1 1/2 minutes until hot. Add a splash of milk, a few tabs of butter/margarine and some garlic salt! Beat with a mixer adding milk a tablespoon at a time until the mashed potatoes is the consistency you like. Tadah! Garlic mashed potatoes!
Who doesn’t love corn on the cob? A plump, sweet ear of corn is one of the best gifts from any garden! I think the yucky part of making corn on the cob is trying to butter a hot ear of corn. It’s always messy and the darn ears are always blazing hot. This is how we flavor up our corn and fix the buttering fiasco. The garlic and parsley just gives a hint of flavor and elevates our corn to the next level!
What you definitely do need is the Reynolds Wrapper. It is individual pieces of foil. The foil is thick and perfect. Great for quick clean up of leftovers and fantastic on the grill.
1 stick of butter/margarine, softened to room temperature
2 teaspoons of Spice World Minced Garlic
2 teaspoons of dried parsley flakes
Reynolds Wrapper Pop-Up Foil Sheets
Fill a large stockpot with water. Place on burner on high heat. In a small bowl, add butter/margarine. With a fork, stir vigorously to make butter/margarine creamier.
Add garlic and parsley flakes. With the garlic, I add the minced chunks but also make sure that the teaspoon has some of that great garlic liquid in it. Stir till well combined.
Generously smother ears of corn with garlic and herb butter. Look at all that butter smashed between the kernels! YUM! You can use a butter knife or small spatula to smear the garlic and herb butter. I used a pair of disposable kitchen gloves. I scooped out some garlic and herb butter and then smeared it across the corn on the cob with my gloved hand. Took me less than a minute to smother all 8 ears of corn!
Place in center of foil. Pull up long edges (going with the width of the corn) and fold down tightly several times. Twist foil ends tightly. If the foil is folded and wrapped tightly, water shouldn’t get into the foil packet you created.
Once water is boiling, add the foil wrapped ears of corn.
Boil for approximately 15-20 minutes. Rotate top ears of corn and bottom ears of corn every 5 minutes. Foil will turn a dark gray color. It won’t affect the flavor of the corn.
Carefully remove foil from corn (foil and corn will be hot). Best part of this recipe? Your ear of corn is already buttered and full of flavor! These ears are ready to eat so serve immediately! We love our corn on the cob this way! Wondering what else in on this plate? Well it’s my triple-dipped Extra Crispy Fried Chicken and Spam Fried Rice. Don’t judge, lol. Spam is fantastic with rice. Ask any Filipino, lol! I will post both those recipes in the next few days!
I am going to let you in on a secret: Fried Rice is my nemesis. It has been the one thing I have always struggled to make. Which is super bad considering I am half Filipino and my mother has shown me how to a gazillion times while blind-folded and with one hand. Ok, she didn’t make it blind-folded and with one hand but she does it so effortlessly while never measuring a freaking thing. I’m a perfectionist. I probably have undiagnosed OCD or CDO which is the correct order of the letters. So I need numbers, exact numbers. Fried Rice is one of my family’s favorite things to eat and I have refused to try to make it. So what if I am 1/2 Asian and born on an island in the middle of the Pacific Ocean?! I also don’t care for seafood but that’s a story for another day, lol. I was born on a U.S. Naval base; I seriously was Americanized from birth even though I didn’t move to the United States till I was almost 8 years old. I attempted to make Fried Rice for the hubby before we were married, you know, to show him my worldly cultural side. It was Fried Rice alright. Seriously, f-r-i-e-d. Crunchy fried. I was so humiliated I decided never to make it again. Well, never is long a time. It was just over 17 years to be exact, lol. I finally let myself loose and gave Fried Rice another try. I have since made it 3 more times in one week! So, I got it and take that Fried Rice, you are no longer my nemesis! I am the Fried Rice queen, hear me ROAR!
1/2 to 1 small onion, diced small (depending on your preference of how much onion you want)
2-4 eggs (depending on your preference of how much egg you like in your Fried Rice)
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon salt
3/4 cup frozen carrots & peas (optional)
3 tablespoons of vegetable oil
5-6 cups of fully cooked white rice
2 tablespoons soy sauce
Add two tablespoons of vegetable oil to a large frying pan. Sure if you have a wok, use it. If you don’t, no biggie. My mom used to always use a large chicken fryer. I had actually just made Bourbon-less Chicken in my big chicken fryer to go with the fried rice so I used my electric skillet. Saute onions over low to medium heat. I add 1/2 of a small onion, diced (almost minced). The standard would be to add a whole small onion diced larger than my family likes our onions cut. This is dependent on your tastes. If adding peas and carrots, add them frozen now. Stir onion (and vegetables) around in the oil.
In a medium bowl, add eggs, garlic powder, pepper and salt. Mix eggs with a whisk breaking the yolks. 2 eggs is the standard but my family loves the eggs in the rice so we pack the protein with 4 of them.
Add egg mix to the frying pan. Scramble eggs lightly by pushing the eggs around with a spatula.
When the eggs are halfway cooked, add 3 tablespoons of vegetable oil.
Quickly add the rice. As you can see from my stellar photography skills that the cooking eggs halfway, add vegetable oil and add rice happens really fast. So fast that I couldn’t get a good picture. You basically stir the eggs a couple times and then bam! Time to add vegetable oil and rice. So work quickly. Stir continuously until all the little pieces of rice are lightly coated in oil, separated and eggs are fully cooked.
Add soy sauce and stir continuously till soy sauce is well distributed in the rice.
Serve warm. I should add that you can put meat in it too. After the soy sauce is well distributed, add fully cooked meat and stir.
kind of recipes! We got this recipe years ago from our friends, The Smalls, and it is something we make when we are going to a gathering but also when we just want a hearty, delicious snack! It takes 3 ingredients, ok 4 if you include the tortilla chips. This recipe whips up quick! There is not one person who has ever tried this dip who didn’t love it! They are always shocked when we tell them it has only 3 ingredients and how easy it is to make. So here goes!
1 lb sausage roll (we use original or mild, use whatever flavor you like)
8 oz block of cream cheese
1 can of Rotel Diced Tomatoes & Green Chilies (we use original but depending on your taste, you may want mild or hot)
In a skillet, crumble and brown up the sausage. Drain off grease. You can either use a crockpot or a saucepan at this point. When we are taking the dip somewhere, we put it in the crockpot (and often double the recipe). If it’s just for us, we toss it all in a medium sized saucepan. Place sausage in the saucepan or crockpot. Dump the entire can of Rotel in the saucepan or crockpot. Dice up the block of cream cheese into large chunks and dump into the saucepan or crockpot. Cook over medium heat stirring occasionally until the contents are all heated up. Serve warm with your favorite tortilla chips. Trust us, you will love this dip!
So I found another great recipe on my favorite place to hang out at, Pinterest! I changed it up a little and the outcome was fantastic! This Warm Bean Dip takes very few ingredients and the flavor is AMAZING! It makes a lot too! You can make one 9×13 pan which is what we did the first time. The second time, I used two smaller glass containers to bake it in so that I could take one dip to Steve’s side of the family and the other to my side of the family as an appetizer on Thanksgiving. The Warm Bean Dip was a big hit at both places!
2 cups finely shredded Mexican blend or mild cheddar cheese
2 cups finely shredded Mexican blend or mild cheddar cheese
Preheat oven to 350 degrees. Apply non-stick cooking spray to a 9×13 pan or two smaller pans (between 7-8 inches). In a large bowl, stir together cream cheese and sour cream until well blended. Add all the contents of one package of taco seasoning mix. Stir until well combined. Stir in both cans of refried beans until well blended. Add 2 cups of finely shredded Mexican blend or mild cheddar cheese and stir till well combined. I used what cheese I had on hand which was one package of Colby and Monterey Jack cheese and a Fiesta blend of cheeses.
Pour bean mix into the prepared pan(s). Evenly sprinkle last 2 cups of finely shredded Mexican blend or mild cheddar cheese on top.
Bake for 30 minutes until warm throughout.
Serve hot with tortilla chips. The bean dip is smooth and full of flavor. The cheese is ooey gooey goodness on top! My husband hates refried beans but couldn’t get enough of this Warm Bean Dip! The cream cheese, sour cream and taco seasoning really transformed the beans into something wonderful! I do think though a mixed cheese is best because it melts better versus just shredded mild cheddar cheese only. We’ve done it both ways and it’s just a preference of mine to use a mixed cheese on top (the mild cheddar mixed into the beans worked fine). Enjoy!