Restaurant-Style Mexican Rice

• 1/4 cup diced onion
• 2 tablespoons oil
• 1 cup uncooked white rice
• 3 1/4 cups hot water
• 1/4 cup diced potato
• 1/2 cup frozen mixed vegetables, thawed
• 2 cubes Knorr Caldo de Pollo bouillon* 

In a large non-stick frying pan, saute onion in oil on medium-high heat for 2 minutes. Add the rice and saute the rice until lightly toasted. Add water, bouillon, potato, and vegetables and bring to a boil. Turn down to a simmer and put the lid on, leaving about a 1/4 inch gap for steam to escape. Cook for 25-27 minutes, until all the water is absorbed and the rice is tender. To make fluffier rice, remove lid after removing from heat and allow to rest for 10 minutes before fluffing with a fork.

*The Knorr Caldo de Pollo bouillon cubes are commonly found in the Hispanic food section.

Pimento Cheese Spread

• 8 ounces shredded sharp Cheddar cheese ( I shred my own)
•  1 (4 ounces) jar diced pimentos, well-drained
• 1/3 cup sour cream*
• 1/3 cup mayonnaise
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper
• 1/2 teaspoon salt
• Generous dash black pepper

Mix all ingredients in a bowl or other container. Refrigerate for several hours or overnight. 

*can substitute additional mayonnaise for the sour cream

Smoked Sausage, Potato, & Green Bean Bake

• 1 (14 ounces) package smoked sausage, sliced ¼ inch thick
• 1 (14.5 ounces) can cut green beans, drained
• 3-4 potatoes, peeled and cut into bite-sized pieces
• 1-2 tablespoons vegetable oil
• 1 teaspoon onion powder
• ¼ teaspoon garlic powder
• 1 teaspoon Slap Ya Mama seasoning
• ½ teaspoon salt
• Dash black pepper

Preheat oven to 400 degrees F. Mix all ingredients in a bowl. Transfer to a 13x9 inch foil lined baking dish. Cover with foil and bake for 40 minutes or until potatoes are tender.

Adapted from this post.

Peanut Butter Frosting

• 1/2 cup (1 stick) butter, softened
• 1 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 2-3 tablespoons milk

Cream together butter and peanut butter. Mix in vanilla extract. Mix in confectioners' sugar, about a 1/2 cup at a time. Add milk as necessary. Whip for about 3 minutes.

Original recipe can be found here.

Ro-Tel Chicken Doritos Casserole

 

• 3 chicken breasts, cooked and cubed
• 1 bag Doritos, crushed
• 1 can Ro-tel
• 1 can cream of chicken soup
• 1 pound Velveeta cheese

In a microwave-safe bowl, mix together Ro-tel, cream of chicken soup and cubed Velveeta cheese. Heat mixture in microwave in 1 minute increments until smooth and warm. Stir in chicken. In a casserole dish, layer 1/2 of the Doritos and 1/2 of the chicken and cheese mixture. Repeat the layers and top with a few crushed chips. Bake at 350 degrees until hot and bubbly.

Imitation Crab Casserole

• 1 (8 ounces) package imitation crab meat, Flake style preferred
• 5 ounces cream cheese, softened
• 1/4 cup sour cream or mayonnaise (see note 1)
• 1 cup shredded Mozzarella cheese
• 1 teaspoon soy sauce or Worcestershire sauce (see note 2) 
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt (may omit if using mayonnaise)
• Sprinkle of black pepper
• 1/2 medium onion, sliced into very thin rings
• 1/4 cup chopped celery
• 1 cup shredded Cheddar cheese

Preheat oven to 350 degrees F.  Mix all ingredients, except Cheddar cheese, in a bowl. Press crab mixture into an 8 x 8 inch square baking dish. Bake for 30 minutes, sprinkling top of the crab mixture with the shredded Cheddar cheese after 20 minutes.

Note 1: My personal preference is 1/8 cup sour cream and 1/8 cup mayonnaise.

Note 2: My personal preference is Worcestershire sauce.

Inspired by this post.

 

BBQ Rib Rub

• 4 tablespoons light brown sugar
• 2 tablespoons smoked paprika
• 1 tablespoon ground coriander (not included in original recipe but I loved the addition)
• 1 1/2 teaspoons onion powder
• 1/2 teaspoons ground black pepper
• 1 tablespoon table salt (I reduced this to approx. 2 teaspoons)
• 1/2 teaspoon dried thyme (I did not use this)
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons cayenne pepper (I did not use this)
• 2 teaspoons chili powder 

Mix spices together and rub on your ribs or other pork before using your preferred cooking method.

I found the original recipe here.

Updated 4/21