Spanish rice with ground beef! Quick and Easy!

 This is a re-post of a great meal that took little time and we loved it.  I am hooked on Uncle Ben's 90 second rice and quite honestly substitute it in recipes that call for rice.  Free plug Uncle Ben!!!  Try this recipe for a quick meal.  I am sure you'll enjoy it!! 

Happy Cooking from my kitchen to yours,

M.J.

Browsing through my pantry I came across some Uncle Ben's Spanish rice.  I wanted something quick and easy tonight so I gathered a few things I had in the frige and put them together for a quick meal.   It reminds me of a taco but without the taco shell and adding the Spanish rice to it after the beef, peppers and onion were browned turned it into a fast and easy Mexican type meal.  I baked it for a few minutes to melt the cheese but I think this is a meal that can be done on top of the stove and served with cheese and crumbled nachos to top it.   Don't forget the salsa!!.  Happy cooking!!

 If you want it to be more of a  casserole type meal.  Bake it at 350 degrees for a few minutes to melt cheese and soften nachos but it isn't necessary.  Serve with a side salad.or put your salad right on top for a sure easy one dish meal!!!!!

1 lb. ground beef
1/2 red pepper diced or thinly sliced
1/2 green or yellow pepper diced or thinly sliced
1 small onion sliced thin
2/3 cup salsa
1 - 8.8 oz pkg Uncle Ben's (90 second )Spanish rice
2 tablespoons water
1/2 to 3/4 cup shredded  cheddar cheese
1/4 cup canola oil
1 small can chili's drained(optional)
Nachos broken in pieces

Saute beef in oil , add peppers, onions , pinch of salt and pepper (1/8 tsp.) and cook until beef is cooked thoughly and slightly browned.  Add salsa and water.  Add Spanish rice right from the package to mixture.  

Cook until well heated through.  Top with  cheddar cheese. 

 Bake for 10 minutes(or until cheese is melted) at 350 degrees or just spoon into dish and top with cheese, nachos and  extra salsa. 

Note:  After eating this I believe you do not have to bake this dish.. Serve by heaping tablespoons  into plate and top with cheese, nachos and extra salsa.  A side salad is a nice addition.  Enjoy!



 

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10/18/12

Individual Apple Pie Tarts

Hi Everyone:  My hubby loves apple anything and today "we" made apple pie tarts.  I wasn't "feelin" the apple peeling so he offered to peel them for us. Yay!!!!!!

I had everything at my finger tips to make either a pie or a tart so I opted to use large muffin cups and was able to make 6 individual tarts.  Of course I think peeling apples is one of my least favorite chores when I am baking so I was so appreciative of his help.  He often cleans up for me too!  Jokingly he calls me "chef", since chefs have a clean up crew. lol

Helpful Hint:  Buy a refrigerated pie crust to keep on hand for quick pies and for quick pot pies too!

 This is a pretty basic and easy to do individual pie dessert. The ingredients are below and other than peeling the apples I think an easy to do dessert delight.  

Here's the basic recipe:

1 pkg. Pillsbury refrigerated pie crust (2 crusts)

4 to 6 medium to large apples peeled ,sliced or diced.  (Mix em up or use Granny Smith, Gala or any sweet/tart apple of choice)
1/2 to 3/4 cup sugar (depending on your sweet tooth)
1 tsp. cinnamon
4 T. minute tapicoa

Preheat oven to 425.  Roll out pie crust. Using a extra large in width cup (I used 4" custard size cup) cut out  6 circles. Roll to increase size and place one inside cut making sure to press up the sides.  Fill cups with apple mixture and top with another 6 cut out circles.  Seal edges a best you can and poke a few fork marks on top of crust.  Sprinkle with cinnamon and sugar if desired. Bake approximately 20 to 30 minutes or when browned completely.  

As you can see my hubby helped peel the apples which was to my delight!

 

I used a 4" custard size cup for marking.

They were made in a rush so they are not the prettiest but they were yummy!

Warm and with some vanilla ice cream!

Baked Pumpkin Seeds!

Good Morning!   Has everyone bought a pumpkin yet? :)  Every year I buy one basically for the pumpkin seeds inside.  As  a child growing up my delight every year was to get my hands inside a pumpkin and clean out the seeds.  I didn't mind my hands getting all messy and mom wouldn't mind my doing it.  She would put newspaper on the table, cut off  the top, and I'd get to it.  Honestly it was a mess!!  but the reward was worth it :). For me it was because I love to eat toasted pumpkin seeds!!!

She'd  put out the vegetable/pasta strainer and I'd pull out as many seeds as I could,  separating the pulp from the seeds.  It certainly occupied me and she seemed to like seeing me having a good time.  As slimy as the seeds were while I was picking them out, after they were separated Mom would rinse the seeds and although some pulp may have stuck to some of the seeds she then dry them on a towel on the table.  The next day she'd  salt them (lots of) and toast them  for us.   Ahh the memories.<3.  So as a reminder this Halloween or fall make some toasted pumpkin seeds. The below method is how I still bake them.

Easy to do oven method:  

Preheat oven to 400 degrees.  Spray cookie sheet slightly  with cooking spray . Spread seeds on cookie sheet, salt lightly or add any seasoning you'd like.  Turn seeds with spatula every few minutes until dry and crispy. Enjoy! They toast quickly so be careful not to burn them. 

 Now my children and grandchildren can't wait to make their pumpkin seeds.  Make a  Halloween memory!<3:)

 Of course carving the pumpkin is another story...lol  Have a smiley day:).