Mango and coconut rice

Again Carl and my mom were in a creative mood and so we needed something tasty to go with our Tilapia.  They came up with a mango and coconut rice that is to die for.  It was amazing and I could eat it as a dessert it tasted so good.  

1 tsp salt
2/3 C water
14 ounces coconut milk
1 1/2 long grain rice
1 T Olive Oil
1 mango peeled and cubed.

Heat the oil add the rice, stir to coat then add remaining ingredients.  Bring to a boil and then cover and simmer on medium low heat for 20 minutes.  (I just did mine in my rice cooker and put all the ingredients in and then added the water to the fill line.  This worked just fine.)  Serve and Enjoy!

Parmesan rosemary baked potatoes

Parmesan rosemary baked potatoes are a must. We could not get enough of these delightful mouth watering goodness. It was one of those nights were I had no idea of what to make for a side dish. I had some potatoes that needed to be used and so we just went with it. They turned out so yummy.

5-6 red potatoes
rosemary
garlic powder
pepper
1/2 cup Parmesan cheese
olive oil

Preheat oven to 375.  Slice the potatoes in thin slices.  Spread them out on a greased cookie sheet.  Lightly drizzle olive oil over the potatoes.  Sprinkle the seasonings over the top of the potatoes.  Cook for 25 minutes on 375.  Add the Parmesan cheese on top the last 5 minutes.  Serves 6  ENJOY!

Parmesan Cheese Green Beans

I love when I give my kids veggies and they LOVE them.  This happens almost never, unless I am serving these yummy little pieces of delicious heavenly goodness.  This is such a simple recipe and one that we make in our home about 2 times a week.  I hope your family enjoys them as much as mine does. 

2-3 cups frozen green beans
2 tsp olive oil
1/2 tsp fresh basil minced
Garlic powder sprinkled over (2 shakes)
Pepper to taste
Parmesan cheese to garnish
In a medium fry pan pour olive oil in the pan.  Add green beans.  Cook on medium heat  until they start to soften (about 3-4 min) Once they have started to defrost add basil, garlic, and pepper.  Heat through.  Stirring often.  They cook in about 7 minutes.  Add Parmesan cheese once you remove from the pan.  Enjoy.9896

Spanish Rice

I don't have any cute stories to use with this recipe. My hubby walked into the kitchen and said "I want Spanish Rice with our Fajitas". His wish was my command. It turned out really good, but really SPICY. I will put optional on what made it spicy. It was yummy, but it was HOT!

1 cup long grain white rice
1 T vegetable oil
1 1/2 cups chicken broth
1/2 onion, finely chopped
1/2 green bell pepper, finely chopped
1 fresh jalapeno pepper, chopped
1 tomato, seeded and chopped
1 cube chicken bouillon
salt and pepper to taste
1/2 teaspoon ground cumin
1/2 cup chopped fresh cilantro
1 clove garlic, halved
1/2 tsp chili powder (optional)
1/2 tsp Cheyenne pepper (optional)

In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, chili powder, Cheyenne pepper, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.

Parmesan, Mushroom, and Bacon, Green Bean

Every year I make this dish for Thanksgiving. This dish of mouth watering goodness is not only tasty but a vegetable everyone will want seconds of. Now, just because I said Veggie's doesn't mean it is healthy. This is the ultimate loosen your pants let out a sign Thanksgiving dish. But oh, the calorie's are so worth it.   Even though the picture is not pretty, this is one you have to try.  I am getting hungry just thinking about it. 

 1 lb cooked bacon
1 yellow onion
1 clove garlic
1-2 lbs mushrooms sliced
2  packages Frozen green beans or fresh (not canned)
Salt and Pepper to taste
1/2 -3/4 cup Parmesan cheese

In a cooking skillet cook the bacon at 275 until crispy.  (I do this outside so that I don't smell like bacon all day.) Set aside.  In the grease that is left cook the mushrooms, garlic, and yellow onion,  Once these have softened add the frozen green beans and turn up to 300.  Cook together until heated through.  Add salt and pepper to taste.  Then put about half of the beans in a serving bowl add a layer of Parmesan cheese, add the remaining half of beans and top by sprinkling Parmesan cheese.  Enjoy!

Potatoe Casserole aka Funeral Potatoes

These potatoes remind me of two things Easter and Funeral's. These are two very different occasions one celebrating eternal life, and one focusing on a life that has moved on. Okay so these two things have everything to do with each other. Anyway, now that I got that explained:}there is a recipe coming.

There is something about these potatoes that just makes my palate water. Mmmmmmmm! We don't have these very often, which is obviously a very good thing because they are ohhh so fattening. There is a reason they call this stuff comfort food. These potatoes remind me of being with family. Laughing, crying, and loving each other.


5 large potatoes (or, 7-8 cups frozen hash browns)
3 tablespoons of butter, melted
1 chicken bullion cube
1 can (10 1/2 ounces) cream of chicken soup
1 1/2 c sour cream
1 1/2 c milk
1/4 c green onions
1 1/2 c shredded Cheddar cheese
1 1/2 c cornflakes crumbs (or dry bread crumbs)
1/4 c butter, melted
1/4 c Parmesan cheese
Boil unprepared potatoes until tender. Drain and peel. Shred coarsely. (or add frozen potatoes) Place in 2- or 3- quart casserole. Crush bullion cube and add to butter, Pour melted butter mixture over potatoes. Mix together soup, sour cream, milk, onions, and cheese. Pour evenly over potatoes. Do not mix. Stir cornflakes and butter, add Parmesan. Cover the top with buttered crumbs mixed with Parmesan cheese. Bake 30 minutes at 325 degrees. Makes 8-10 servings. Enjoy!