Spanish Rice

spanish rice 3I haven’t posted in over a week, which isn’t like me! But, as you hopefully read a little while back, our new little venture, Hanky Planky, has been keeping us super busy. And that’s a good thing. But between that, my daily transcription job, a three week cold that turned into bronchitis, my three kids and one of them starting softball (I’m team mom, again!), I’ve been a tad bit occupied. Aside from that though, here’s a good one for you.

You all know my love for Mexican food runs deep. It’s a craving that can never truly be satisfied because I could literally eat Mexican food every day. And with this rice recipe, your international meal will be complete!

My mom has made this recipe for as far back as I can remember. She’s always called it Spanish Rice, but since it’s always served with Mexican food, maybe it’s actually Mexican rice? Whatever it is, it’s so, so good! But, and I haven’t told her this yet (Hi Mom!), I changed her recipe. Just slightly though! And it was out of convenience that turned into a blessing in disguise. That change is the carrots. Our favorite Mexican restaurant serves their rice with carrots in it, and they’ve got some pretty good rice. So since the original recipe called for tomatoes and I didn’t have any, I opted to add in carrots in their place instead. And yep, this is the way I’ll make it from now on. Try it Mom!!!

Spanish Rice

  • 1 tbsp. bacon drippings or canola/vegetable oil
  • 1 c. white rice
  • 1 garlic clove, minced
  • 1/2 tsp. salt
  • 1 1/2 c. water
  • 1/4 c. tomato sauce
  • 1 green onion, sliced
  • 1/4 c. carrots, chopped
  • 1/4 tsp. each cumin & ground black pepper

In a small to medium pot, heat on medium low. Add the bacon drippings or oil. Once melted, add in the white rice. Stir to coat the rice with the oil. Continue to stir the rice occasionally to keep it from burning. Make sure to keep heat on low, and do this for about 5 minutes.

Add in the garlic and salt. Stir together. Then add in the rest of the ingredients. Stir and turn heat up to medium/medium-high. Once it comes to a boil, put a lid on it and reduce heat to low (simmer). Cook for 22 minutes. Stir and serve.

spanish ricespanish rice 2Now that you have this recipe and my refried bean one too, what’s stopping you from making an authentic Mexican meal at home? Nothing, so get in that kitchen!

Easy Cinnamon Apples

cinnapp 5Fall is here. But where I live, it really hasn’t felt like fall at all. Part of my weekend included wearing a tank top and shorts, wishing for a cool breeze as I sat watching my daughter’s softball game. It was downright hot in the sun! But a gloomy morning came to be the following day and desperately craving fall comfort food, I decided to whip up these apples. Hopefully to speed along the fall weather as well. Although it’s just wishful thinking, since the weather forecast shows 90’s midweek. This just doesn’t seem right for late October. But these apples tricked me a little into feeling like fall was in the air.

Easy Cinnamon Apples

  • 2 large apples, peeled, cored and sliced in thin slices (any variety apple will do)
  • 1 tbsp. butter
  • 2 tbsp. brown sugar
  • 1/4 tsp. cinnamon
  • 1/4 c. chopped nuts of your choice (I used almonds)
  • 2 tbsp. whiskey, optional (I used Jack Daniel’s Tennessee Honey)*

Heat a pan over medium heat. Add butter and let melt. Add in apples and cook, stirring occasionally, for approximately 5 minutes or until tender. *Now here’s the optional part if you choose to do so. Remove the pan from the heat. Like away from the stove. Pour in the whiskey. Place pan back on heat. It will most likely flame up so stand back and BE CAREFUL. If it doesn’t flame up, slightly tip the pan towards the flame and it will then catch and flame up. The flames will die off very quickly.  But please make sure you NEVER EVER pour hard alcohol straight from the bottle into a pan that is sitting on the heat. You can very easily catch the entire bottle AND yourself on fire. If you don’t want to use the alcohol or are afraid of setting yourself on fire, just skip this entire step.

Then at this point, add in the brown sugar and cinnamon. Stir. Then add in the nuts and stir to combine.

This recipe makes a smaller serving so if you’re wanting extra, you can easily double it.

cinnappcinnapp 2cinnapp 3cinnapp 4Now you have these delicious, incredibly simple cinnamon apples to do with what you will! I used them on top of a shortcake to make my very own Cinnamon Apple Shortcake. But a few other suggestions to put these apples up on top of:

  • Vanilla bean ice cream
  • Pancakes
  • Waffles
  • Pork chops

They’d also be great used in an apple crisp. But I will definitely be trying them in a Cinnamon Apple Cobbler. Look for that upcoming blog post soon!

Gosh Darn Good Granola!

granolaI must share this granola with all of you! I’m not even a huge granola fan but I bought this a couple of weeks ago and it is literally the best granola I’ve ever eaten. Reason I bought it? Strictly the box. Yes, I was completely swayed by their marketing. The box looks like a milk carton! And it was on sale! I didn’t even look at the box to see how many ounces it was, I just really wanted that granola. Happy to say that once I actually did look at the box, I saw it’s 15 ounces. Same amount as most cereal boxes. So it was in fact a good buy. Why is this granola “the best granola I’ve ever eaten”? Here’s some reasons why…

  1. Product of the USA. Do I really need to say more about that?
  2. Non GMO project verified.
  3. Made with organic oats and organic sugar.
  4. The ingredient list isn’t a mile long, and it actually has things in it that I’ve heard of and can pronounce.
  5. 26 grams or more of whole grain per serving!
  6. The milk style container is recyclable.
  7. And it tastes AMAZING!

This granola is delicious to eat straight out of the carton. Or out of your hand. After I opened the box, I sat on the couch with my oldest daughter and just kept pouring it into our hands. I think I ate at least a cup of granola in one sitting. It was a little excessive, I admit. But I don’t regret it.

granola 2It would also be great in a parfait, or just simply sprinkled over yogurt. No need to get fancy.

granola 3Probably amazing in homemade granola bars. Haven’t tried it yet, because I’m still stuck in the eating it out of my hand phase. But it’s on my to do list.

I picked up this Willamette Valley Granola Company Gourmet Granola, Blueberry Flax, at my local Sprouts Farmers Market. If you have one nearby, go grab yourself a carton. I got mine on sale for $2.99 which was $2 off their regular price. Hope they keep it in stock. In case they don’t, I went back the other day and picked up another box. 🙂