This is one of my FAVORITE recipes! Have I said that before? I’m sure I have but I REALLY mean it lol! The perfect combination of cilantro, lime juice, black beans and corn and you’re in heaven. This recipe is perfect as a meal topped with a fresh salsa and you are instantly transported to HEAVEN. Take a peek!
- 1½ C long-grain white rice, uncooked*
- 1 small onion, chopped
- 1 package smoked mexican turkey or chicken sausage, cut diagonally
- 1 Tbsp extra virgin olive oil
- 14 oz chicken broth or stock
- 1¼ C water
- 1 can black beans, rinsed and drained
- 1 C. whole kernel corn, frozen or fresh
- 2 Tbsp fresh cilantro leaves, chopped
- Kosher salt, to taste
- Crack pepper, to taste
- Preheat the oven to 375 degrees.
- In a large mixing bowl, combine long-grain rice, onion,sausage, and extra virgin olive oil ensuring the rice is completely coated.
- Place the chicken broth and water in a medium-sized pot and bring to a boil.
- Place the rice mixture into a casserole dish or Dutch oven.
- Pour the broth mixture into the casserole or Dutch oven and place a cover over the container.
- Bake for 30 minutes.
- After 30 minutes, stir in the black beans, corn, and cilantro.
- Cover and bake an additional 15-20 minutes or until all of the liquid is absorbed.
- Remove the casserole from the oven.
- Top the completed dish with fresh salsa to garnish.
*long-grain rice works BEST for this dish to avoid excessive gumminess.
Prior to tasting quiche, I thought it was one of the most difficult dishes to make. Watching my step mom make it for the first time, I was convinced I’d need a DOZEN eggs…minimum! It was so so delicious! She used so much gooey cheese, flakey crust! I was in heaven! I was torn, her recipe was exhausting!
Several weeks later I stumbled across a recipe in the newspaper of all places and my world was forever changed. Since 1998 this is the ONLY quiche recipe I’ve every used. The beauty of this recipe is the versatility. You can make this dish your very own. Use this recipe for breakfast, brunch, or even dinner! Crustless or individual quiches using a muffin tin this is the PERFECT recipe and you’ll never need another recipe ♥
- Preheat the oven to 350 degrees
- Combine mayonnaise, evaporated milk, lightly beaten eggs, and flour in a large bowl mix well.
- Add any combination of other ingredients i.e. broccoli or ham or spinach*
- Pour mixture into the pie crust
- Bake for 45-50 minutes
*I have several combinations that are a big hit with family and friends:
Tuna, onions, and mozzarella cheese
Broccoli, ham cubes, and cheddar cheese
On a recent trip to Nashville, the legend of the “pork belly” was made alive for me like never before. The meat was tender AND crispy, then add to the flavors a creamy poached egg and I was in heaven. Me being me, I had to recreate this dish with my own twist and voila…Bacon & Eggs!
- 1 lb pork bell, uncut slab
- 2 Tbsp Kosher salt
- 2 Tbsp Olive Oil
- 1 Tbsp Fresh cracked pepper
- 4 room temperature eggs
- 1 bunch turnip greens, washed and torn
- Preheat the oven to 300 degrees
- Clean the pork belly by placing it under cold water to wash. Score the fatty side of the pork belly by creating diagonal markings in one direction and then the opposition direction to create diamonds.
- Rub the fatty side of the meat with olive oil and then rub the kosher salt into the diamonds on the fat.
- Season the rest of the pork belly and place the pork belly fat side up in a foil “boat” by bringing all of the edges of the foil around the meat leaving only the top of the pork belly exposed.
- Roast the meat for 3 hours. DO NOT baste the pork belly skin.
- After 3 hours, reduce the heat to 275 degrees and cook for an additional hour.
- Remove the meat from the oven and let it rest while preparing the rest of the meal.
- Add the pan juices from the pork belly to saute pan on medium-high.
- Place the turnip greens in the pan with the juices and saute for 10 minutes or until desired tenderness is reached. Salt and pepper to taste
- Meanwhile, bring a pot of water to a raging boil. Gently add the eggs and cook for 6-8 minutes. The longer the eggs cook the more solid the yolk will be.
- Placed the cooked eggs under cold water to cool then remove shell.
- Prior to serving, place the rested pork belly back in the oven on 425 for 15-20 minutes to create a crackling crust.
- Salt and pepper to taste
- Remove, serve, and enjoy!