Amy West's Spanish Rice

We made this for a potluck type thing, and it was fantastic! I don't usually like eating white rice (just because I grew up always eating brown rice), but for this dish, I will definitely make an exception. This was super yummy! And not as hard as I thought it would be. Ha.

Spanish Rice (in Oven)

4 cups white rice
4 t. garlic
4 t. onion granules
5 1/2 cups water
4 t. salt
1 (16 oz.) tomato sauce
1 (16 oz.) diced tomatoes
1/3 cup oil

Heat oil in a pan. Brown rice in oil until it turns white (about 7-8 min), then take off heat. Add in other ingredients and bring to a boil. When it comes to a boil, turn heat to medium and boil 3-4 more minutes. Transfer to a foil pan or a 9x13 and bake covered with foil in oven @ 350 degrees for about 30 minutes.

Spanish Rice (for Rice Cooker)

2 cups rice

2 tsp. garlic, minced

2 tsp. onion granules (NOT onion salt! NOT onion powder!)

2 tsp. salt

1/2 (15 oz.) can tomato sauce

1/2 (15 oz.) can diced tomatoes

water

Put rice, garlic, onion granules, and salt in the rice cooker.  Pour both 1/2 cans of tomato sauce/tomatoes into a 4 cup measuring cup.  Fill up the rest of the measuring cup to 4 cups with water.  Pour tomato/water mixture into the rice cooker.  Turn on rice cooker until done.  Stir rice. Serve.

Recipe Credit: Jenna Steed's cookbook

Mini Cinnamon Rolls

I've seriously already made these about four times, and Jeff keeps begging me to make more. But I'm afraid it'll just make us fat haha. These are SUPER yummy. And SUPER easy. You have to try them. You'll be hooked. Like we are now. :)

Ingredients:

1-8oz tube crescent roll dough

2 Tablespoons butter

cinnamon

brown sugar

For the maple icing:

1 teaspoon maple syrup

1 Tablespoon skim milk

3/4 cup powdered sugar

Directions:

1. Preheat oven according to crescent roll dough package directions. Layout half the dough (4 triangles) and pinch all the seams together. Flip over and pinch the seams on the back side together too.

2. Using a rolling pin, smooth the seams and roll the dough into a square about 1/4″ thick. Brush with half the butter, and sprinkle with as much cinnamon and brown sugar as you want. Roll into a log and cut into 8 pieces.

3. Place mini cinnamon rolls into a non-stick sprayed mini muffin tin. Repeat steps 1 and 2 with the other half of the crescent roll dough. Bake according to package directions.

4. Meanwhile whisk together maple syrup and milk in a bowl. Add in powdered sugar until desired consistency is reached. Drizzle over warm cinnamon rolls.

Recipe Credit: Iowa Girl Eats

Dad's New Mexico Enchiladas (Mission Enchiladas)

Yum yum YUM! We made these the other night, and they were great. This is a perfect meal for a busier night. I am always telling Jeff how all Mexican food is pretty much the same, but I thought this was a great little twist on a Mexican dish. Jeff said that he used to eat this meal almost every Sunday with his family growing up, and he always loved it so much. Now I do, too. Delicious!

1 can red enchilada sauce (or green)
1 can tomato soup
1 lb. fried hamburger
corn tortillas
taco seasoning

Mix red (or green) enchilada sauce and tomato soup. Heat. Fry hamburger. (We added some taco seasoning, which we think makes it taste even better).  Fry corn tortillas in oil to soften so they are pliable (Dad saves fat grams and doesn't fry the tortilla). Garnish: cheese, lettuce, onions, tomatoes, avocado, olives, sour cream, etc. Layer the tortillas dipped in the sauce. Top with hamburger and with desired toppings. Usually we stack 3 or 4 layers for a serving.

Recipe Credit: Jenna Steed's cookbook :)

Slow cooker Pulled BBQ Chicken Sandwiches with Caramelized Onions

This was absolutely delicious! We gobbled it up so fast. And it was super easy, too. Try it! Prep time: 5 mins Cook time: 6 hours Total time: 6 hours 5 mins Serves: 4 Ingredients o    1 1/2 lbs. boneless skinless chicken breasts o    1 18 oz jar BBQ sauce o    2 large onions,thinly sliced o    1 tablespoon butter o    4 hamburger rolls, buttered and toasted o    butter for hamburger rolls Instructions 1.    Place the chicken in slow cooker. 2.    Cover with BBQ sauce 3.    Cook on high for about 5 1/2 to 6 hours. 4.    Remove the chicken and shred on cutting board. 5.    Return to the crock pot and incorporate the shredded chicken with BBQ sauce 6.    Distribute onto toasted buns and top with cooked onions ONIONS 1.    Place the 1 tablespoon butter in a large pot with a lid. 2.    When the butter is melted, add the onions and cover. 3.    Cook on medium low for about 45 minutes, covered stirring occasionally. Recipe Credit: The Hungry Housewife