Baked Rice Pudding

This is one of my favs. I like to double it (use a 9x13 pan) and eat it for breakfast for several days--yum!

3 eggs, beaten

1 1/2 c milk

1/3 c sugar

1 tsp vanilla

1 c cooked rice

Beat first four ingredients, but do not make foamy. Stir in cooked rice. Pour into 1.5 qt baking dish. Sprinkle cinnamon or nutmeg on top. Place baking dish in a larger dish and fill larger dish with 1 inch of boiling water. Bake for 45-55 mins at 325 degrees or until a knife inserted near the center comes out clean.

Penne with Roasted Asparagus

• 1 pound asparagus
• 1 tablespoon olive oil
• 2 teaspoons salt
• 1/2 teaspoon fresh-ground black pepper
• 1/2 cup plus 2 tablespoons balsamic vinegar
• 1/2 teaspoon brown sugar
• 1 pound penne
• 1/4 pound butter, cut into pieces
• 1/3 cup grated Parmesan cheese, plus more for serving

1. Heat the oven to 400°. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.

2. Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.

3. Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan.

Variations: Penne with Roasted Broccoli and Balsamic Butter: When asparagus is not in season, cut 1 pound of broccoli into small spears for roasting. Toss them with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper and roast for about 15 minutes. Continue with step 2.

Penne with Roasted Vegetables, Toasted Nuts, and Balsamic Butter: Toss in 1/3 cup of toasted pine nuts, hazelnuts, or walnuts at the end with either asparagus or broccoli.

Rachael Ray's Penne Wise Pumpkin Pasta

Salt

1 pound whole-wheat penne

2 tablespoons extra-virgin olive oil
3 shallots, finely chopped
3 to 4 cloves garlic, grated
2 cups chicken stock
1 (15-ounce) can pumpkin puree
1/2 cup cream
1 teaspoon hot sauce, to taste
Freshly grated nutmeg, to taste
2 pinches ground cinnamon
Salt and black pepper
7 to 8 leaves fresh sage, thinly sliced plus more, for garnish
Grated Parmigiano-Reggiano
Directions
Heat water for pasta, salt it and cook penne to al dente.
Heat the oil, 2 turns of the pan, over medium heat. Add shallots and garlic to the pan, saute 3 minutes. Stir in chicken stock and combine with pumpkin, stir in cream then season sauce with hot sauce, nutmeg, cinnamon, salt and pepper. Reduce heat to medium low and simmer 5 to 6 minutes more to thicken. Stir in sage, toss with pasta with grated cheese, to taste.

Guacamole

This goes with the Salsa Mexicano recipe:

4-6 avocados, sliced up in a bowl with a knife (mashing bruises them)
2 T. chili vinegar (from the Serrano peppers used in the Salsa)
2 – 3 heaping tablespoons of Salsa Mexicano
½ tsp. Kosher salt to taste
½ tsp powdered chicken broth (Knorr)
¼ - ½ lime, squeezed over top

Mix avocados, chili vinegar and salsa together with a fork or continue with knife. Add salt, powdered chicken broth and lime juice. Mix. MMmmmmmmm, delicious!!!

Salsa Mexicano

This was served at a Stake Relief Society Fireside (our Stake RS presidency are amazing cooks apparently because everything they serve is delicious!)

Chop in blender or food processor:
1 whole, large onion
2 Serrano peppers (in small can in juice w/carrots pickled)
1 small bunch of Cilantro, washed (just use leaf part, not long stems)

Add:
8-10 Roma tomatoes (cut in half or fourths and then chop slightly in blender).

Put in a bowl and then add:
1 tsp. coarse Kosher salt (may add more to taste)
½ tsp. powdered chicken broth
½ lime, squeezed
(If you do not want skins on the tomatoes, roast in oven under broil. Turn as they blacken. Peel skin and blend.)

Thai Beef Tacos with Lime-Cilantro Cole Slaw

Marinade 1-2 lbs Beef Flank Steak for 30 mins. – 1 hour in:
1 T. Sugar
1 ½ tsp. minced garlic
½ tsp. Chili garlic sauce (Lee Kun Kee-Chinese section)
¼ tsp. pepper
2 garlic cloves

Grill steak and cut into strips. Put in corn tortillas (fried first and folded) with shredded cabbage, tomatoes, cheese, and drizzle with Cilantro Dressing.

Cilantro Dressing
In Blender:
2 tomatillas *peeled and cut up
½ bunch Cilantro
1 clove garlic
1 Jalapeno, seeded (then add a few seeds; use rubber gloves)
1 lime, juiced
1 Buttermilk Ranch Dressing (made up: Buttermilk, packet, mayonnaise)

Southwest Chicken Wraps

This was served at a Stake Relief Society training meeting last sunday and was delicious!!! I haven't made it myself yet.

Wraps
3-4 Grilled Chicken Breasts (marinated 30 mins. – 1 hr. in Spicy Ranch dressing) cut into strips
½ bunch cilantro, chopped
Red leaf lettuce, chopped
2-3 Roma tomatoes, chopped
Shredded Monterey Jack Cheese
1 recipe Cilantro Dressing
Tomato Basil flour tortillas/Spinach flour tortillas
1 pkg. low fat Cream cheese/ 2-3 Tbls. Salsa whipped together

Warm 3-4 tortillas between 2 damp paper towels in microwave for 40 seconds. Spread tortilla with cream cheese/salsa spread. Put a few strips of chicken on first (not in middle, but closer to an edge). Top with chopped lettuce, tomatoes, cheese, cilantro and drizzle, generously with Cilantro Dressing, then roll up tight. Cut diagonally and serve both sections with fruit kabobs.

Cilantro Dressing
In Blender:
2 tomatillas *peeled and cut up
½ bunch Cilantro
1 clove garlic
1 Jalapeno, seeded (then add a few seeds; use rubber gloves)
1 lime, juiced
1 Buttermilk Ranch Dressing (made up: Buttermilk, packet, mayonnaise)