Cheesy Spicy Rice

I love rice. I think I love it best as a main course which is probably why when I fix this I eat the whole pan.


1/2 cup diced onion
1/2 cup diced green pepper
1 tablespoon olive oil
1 (15 oz ) can diced tomatoes (do not drain)
1 teaspoon chili powder
1 tablespoon oregano
1/2 teaspoon garlic salt
1/2 teaspoon cayenne pepper
2 to 3 dashes hot sauce
1 regular size boil n bag rice- cooked
1/2 cup shredded cheddar cheese
Parmesan cheese to taste

Saute green pepper and onion in 1 tablespoon olive oil until tender, add tomatoes and next 5 ingredients. Let simmer for 5 minutes. Add rice and mix well. Let simmer for about a minute. Remove from heat and add cheddar cheese, sprinkle with Parmesan cheese.

Note: Play around with the spices. You may find that more is better. Also I sometimes add a few shakes of red pepper flakes.

Some good ole baked beans

I've never really followed a recipe when I make baked beans, I just open a can of pork and beans and add a little of this and a little of that.... and they are never anything to write home about. So, I thought outside the box and found a recipe..... what a difference a written recipe makes. (Recipe courtesy of The Shiloh United Methodist Church's Country Cookbook)

Hearty Baked Beans

1 cup chopped onion
1 Tbsp. mustard
1/4 tsp. salt
2 (No. 2) cans pork and beans
3/4 cup brown sugar
1 cup drained tomatoes (I used the petite diced tomatoes)
3 to 6 slices bacon

Mix all ingredients, pour into a greased casserole. Bake in 300 degree oven for 2 to 2 1/2 hours.

And you know the rest..... beans, beans, good for the heart..... beans, beans...... lol

Spaghetti Salad

I first tried this stuff years ago when I worked at another job. A co-worker brought it to a company holiday lunch we had. It was so good, I couldn't quit eating it. I asked her for the recipe and she said to buy McCormick's Salad Supreme and the recipe was on the back of the bottle. I did and I make this stuff often. It's so good.

Spaghetti Salad

1 16 oz box thin spaghetti
1 16 oz bottle Italian Dressing
1 medium cucumber, peeled and diced
1 small red onion, diced (I usually use white)
1/2 to 1 cup green or red pepper, diced
2 stalks of celery, diced
2 small tomatoes, diced
4 tablespoons McCormick Salad Supreme

Cook spaghetti in salted water according to directions, drain and rinse with cold water. Chop veggies and place in a large bowl.

Add the Salad Supreme and cooked spaghetti. Mix to combine. Add the Italian Dressing and mix well. Refrigerate for a couple hours and then devour.

Szechuan Style Green Beans

I bought green beans last night and came home to fix them using my usual recipe but I couldn't find my recipe (imagine that). And I was too lazy to get online and look it up here on my blog so I quickly glanced in a recipe notebook I have and I found this recipe. It will now replace my old chinese green bean recipe. These are awesome. Try them, I bet you'll love them too.

1 lb. fresh green beans, rinsed, drained and stem end trimmed off

2 Tablespoons soy sauce

1 Tablespoon rice wine vinegar

2 teaspoons seasame oil

2 teaspoons sugar

1/4 to 1/2 teaspoon hot chili flakes

1/2 teaspoon freshly ground pepper

1 Tablespoon olive oil

2 cloves garlic, minced

2 Tablespoons fresh ginger, minced (I used powdered ginger)

1/4 cup onions or shallots, sliced

Balsamic vinegar

Cut beans into 2 to 3 inch lengths. In a small bowl, mix the soy sauce, rice vinegar, seasame oil, sugar, chili flakes and pepper. Place a large skillet over high heat, when the skillet is hot add the beans and 1/4 cup water. Cover and cook, stirring once, until beans are bright green and slightly crunchy to the bite. This will take 4 to 5 minutes. Uncover and cook until all the liquid is gone.

Add the olive oil, garlic and onions or shallots to the skillet, stir until the beans and garlic are slightly browned, 1 to 2 minutes. Add soy sauce mixture to the skillet, bring to a boil and stir until most of the liquid is evaporated and the sauce thickens and coats the beans, At this point, I add a few splashes of balsamic vinegar. Simmer 2 to 3 more minutes. Pour into a serving dish and serve hot or cool.

Don't count on having leftovers.

Baked Potato Casserole

I love anything that you mix together and shove in the oven. And casseroles around our house usually mean leftovers or lunch. This combines many of my favorite ingredients and is better than a plain baked tater.

Baked Potato Casserole

5 large potatoes (cooked with skins on and drained)
6 slices bacon, cooked and crumbled (save grease)
1 1/2 cups shredded cheddar cheese
1 (16 oz.) container sour cream
2 bunches of chopped green onions (sautéed in bacon grease)
3/4 teaspoon salt
pepper to taste

Preheat oven to 350 degrees. Mix all ingredients together. Pour in casserole. Bake for 40-45 minutes.

Macaroni and Cheese

All my little billy's love mac and cheese so this is something I make a lot.
One even licks the bowl.

My granny used to make the absolute best m&c but nobody thought about getting her recipe and now she is 93 and suffers from dementia so the recipe is gone. Anyway this is a good recipe and will do until I find one close to granny's.

1 8 oz package elbow macaroni, cooked and drained

2 Tablespoons butter

2 Tablespoons flour

2 cups milk

2 squirts dijon mustard

1 8 oz block cheddar cheese, shredded

Melt butter in large saucepan over medium heat, add flour and stir until mixed (about 1 minute). Add milk and dijon mustard and continue stirring until it starts to thicken. I also season with salt and pepper. Add macaroni and add 3/4 of the cheese. Mix well and then spoon into a greased casserole dish. Top with the remaining cheese and a few pats of butter. Bake 350 degrees for 30 minutes or so or until it starts to bubble.

Chinese Green Beans

Billy Head doesn't often request a certain food but he actually asks for these. I took two recipes I had and played around with them and this is my version of Chinese Green Beans.

2 cups chicken broth
2 tablespoons distilled white vinegar
1 tablespoon soy sauce
2 tablespoon sesame oil
1/2 teaspoon ground ginger
1/8 teaspoon freshly ground pepper
Dash Tabasco
1 pound Chinese long beans, rinsed and ends trimmed
2 to 3 tablespoons Balsamic vinegar

In a large skillet, bring first six ingredients to a boil; continue to boil until reduced by half. Add the beans, cover, and cook for 2 minutes. Remove the cover; continue to cook over medium heat, stirring occasionally, until the beans are tender yet still crisp, about 5 minutes. Add Balsamic vinegar and continue to cook for another 3 to 5 minutes.

Taste at this point. Sometimes I add a little extra soy sauce and/or balsamic vinegar

Green Pea Casserole

I take this casserole to many potlucks and it never fails I end up writing the recipe down for someone. Usually on the back of napkin. I love it when I'm asked for a recipe. I've never understood why some people just refuse to share their recipes. To me it is the ultimate compliment.


Green Pea Casserole

1 can tiny peas, drained
1 can water chestnuts, sliced
1 can Cream of Mushroom soup
1 small onion
3/4 stick margarine
2 Tbsp. green peppers, chopped
1 cup diced celery
1 small jar diced pimientos, drained

Melt butter in heavy skillet. Add onion, green pepper and celery. Sauté over medium heat till soft. Add peas and water chestnuts. Fold in pimientos. Arrange one layer of this in 2 qt. casserole dish. Top with a layer of undiluted soup. Repeat layers. Bake at 350 degrees until hot and bubbly