Mexican Sour Cream Rice

Mexican Sour Cream Rice
Slightly modified from ...and a cookie for dessert. . . .I found at tasteofhomecooking.blogspot.com

1 cup uncooked long grain white rice
1 (14 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can diced green chile peppers
2 cups shredded pepper Jack cheese, divided
1 1/2 cups frozen corn
1/4 cup finely chopped fresh cilantro
salt and ground black pepper to taste 

In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes. Preheat oven to 350. Lightly grease a 1-1/2 quart casserole dish.

In the pot with the cooked rice, mix the sour cream, green chile peppers, 1 cup pepper Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese. Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.

New Potatoes and Onions

Some friends of ours from church have a garden and they gave my dad a lot of vegetables last week.  Well, he went out of town over the weekend and "forced" :) me to go get some of the new potatoes.  He also "forced" some grilled Slovacek sausage so that was dinner tonight along with the potatoes!  It was a goooood meal.

New Potatoes and Onions

new potatoes - how ever many you want (I peeled because my hubs will not eat the peel) cut in to equal sized cubes
I boiled the potatoes for about 6 minutes just to get the process moving.

1/2 onion cut into rings

Put potatoes into a dish and put the onions on top then season with your choice of seasonings - I used Kroger's tableblend pepper, Mrs. Dash Southwest Chipotle and some garlic. 
Cut into cubes 2/3 stick of butter and place on top of potatoes.
Cover with foil and bake in the oven until the potatoes are tender. 
Take out of the oven and cover with cheese of your choice - I used parmesan.
Return to oven until cheese is melted.

EAT!!!

For the sausage I cut up into bite sized pieces, put in a dish, covered with BBQ sauce and put in the oven until warmed (the sausage was already cooked on the grill).

My Mom's Green Rice Casserole

My mom used to make this and it was so yummy!

Green Rice Casserole
1/2 cup chopped onions
1/2 cup celery
brown in 1 tablespoon butter

1 can cream of mushroom soup
1 can cream of chicken soup
1 jar cheese whiz (small)
1 pkg. frozen chopped broccoli
salt, pepper, paprika
2 cups (before cooking) rice

Mix ingredients and bake in casserole for 350 degrees for 30 minutes.

Creamy Parmesan Corn

I ran across this recipe on Pinterest, read it to my hubby and it was decided that I probably need to make it for Thanksgiving at my aunt's house (if not before!).  The recipe comes from Simply Gourmet and it sounds simply delish!!

Recipe:  Creamy Parmesan Corn

3 cans of corn, drained
1 (8oz.) package of cream cheese, soft
1/2 stick of butter, soft
1 cup of parmesan cheese, finely grated
1/2 pound of bacon, cooked crispy
Salt and Pepper to taste

In a slow cooker add the above ingredients.

Cook on high for 3 hours, stirring occasionally or on low for 6 hours.

Serve immediately.

Creamy Ranch Potatoes

We had a luncheon at church yesterday and since we are currently on a very tight budget I had to come up with something inexpensive but would go a long way.  Well, this is what I came up with.  I doubled the recipe and it made a huge bunch of potatoes and we will be eating potatoes most of the week!!  Thankfully we both like them a lot!!

2 pounds potatoes (the recipe calls for red potatoes but I use whatever I have) cut into bite sized pieces
1 8 oz package of softened cream cheese
1 envelope buttermilk ranch dry salad dressing mix
1 10 3/4 ounce can condensed cream of potato soup

1.  Place potatoes in a 3 1/2 quart crockery cooker.  In a small bowl combine cream cheese and salad dressing mix.  Stir in soup.  Add to potatoes.

2.  Cover; cook on low heat setting for 7 to 9 hours or on high heat setting for 3 1/2 to 4 1/2 hours.  Stir to blend before serving.

Enjoy!!

Roasted Garlic Cauliflower

I made this for the first time today and it was so yummy and so easy.  I am going to try it with broccoli and maybe carrots for something different.  I'll let you know how it turns out.

Cook Time: 25 Minutes Ready In: 40 Minutes

6 servings

INGREDIENTS:

2 tablespoons minced garlic

3 tablespoons olive oil

1 large head cauliflower, separated into florets

1/3 cup grated Parmesan cheese

salt and black pepper to taste

1 tablespoon chopped fresh

parsley

DIRECTIONS:

1. Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.

2. Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish.

3. Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Got the recipe from this blog.

http://twodudesandadiva.blogspot.com/2011/07/weekend-and-suyl.html