Copycat Chipotle Lime Rice

1 tsp. vegetable oil or butter
2 tsp. fresh cilantro
2/3 cup white basmati rice
1 cup water
1/2 tsp. salt
1 lime

In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.

Add rice and lime juice, stir for 1 minute.

Add water and salt, bring to a full rolling boil.

At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 20 minutes.

Add in the cilantro and fluff rice with a fork.

Corn Casserole

1 can niblet corn (or whole kernal corn)
1 can cream corn
1 (8 oz.) ctn sour cream
1 egg
1 stick butter - melted
1 box Jiffy corn muffin mix.

Mix all ingredients together and bake in 8x8 pan at 350 for 45 minutes.

Sesame Chicken Pasta Salad

Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready in: 30 Minutes
Yield: 10 servings

Ingredients:
1/4 cup sesame seeds
1 (16 oz) pkg. bow tie pasta
1/2 cup vegetable oil
1/3 cup light soy sauce
1/3 cup rice vinegar
1 t sesame oil
3 T white sugar
1/2 t. ground ginger
1/4 t ground black pepper
3 cups shredded, cooked chicken breast meat
1/3 cup chopped fresh cilantro
1/3 cup chopped green onion

1. Heat a skillet over medium-high heat. Add sesame seeds and cook stirring frequently until lightly tlasted. Remove from heat, and set aside.

2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.

3. In a jar with a tight fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger and pepper. Shake well.

4. Pour sesame dressing over pasta and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.

Southern Fried Potatoes

Prep time: 6 minutes Cook time: 16 minutes
3 large red potatoes, peeled and cut into 1 ½ inch chunks
½ cup vegetable oil
1 small onion, chopped
Salt and pepper to taste

Fry potato chunks in hot oil in a 9 or 10 inch cast-iron skillet over medium-high heat 12 minutes, turning often. Add onion, and cook 5 more minutes. Remove mixture to a serving bowl, using a slotted spoon. Sprinkle with salt and pepper. Yield: 4 servings

Tangy Green Beans

Prep: 2 minutes Cook: 9 minutes
4 slices bacon, cut into ½ inch pieces
½ cup chopped onion
2 (14 ½ ounce) cans whole green beans, undrained
3 tablespoons white vinegar
½ teaspoon beef bouillon granules
¼ teaspoon pepper

Cook bacon in a large skillet until lightly browned. Add onion, and cook, stirring constantly, until onion is tender and bacon is crisp.Drain green beans, reserving ¾ cup liquid. Add beans and reserved liquid to bacon mixture in skillet; stir in vinegar, bouillon granules, and pepper. Cook over medium heat until thoroughly heated, stirring gently. Yield: 6 servings.

***3/4 cup liquid is equal to 1 can’s worth of liquid. Only drain one can and use all the liquid in the other can.

Garlic Bread

INGREDIENTS
1/2 cup butter, softened
2 tablespoons mayonnaise
1/4 teaspoon sage
3 cloves garlic, chopped
2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 French baguette, halved lengthwise
2 tablespoons grated Parmesan cheese, or to taste

DIRECTIONS
Preheat oven to broil. In a medium bowl combine butter, mayonnaise, sage, garlic, oregano, salt and pepper. Spread mixture evenly on bread and sprinkle with Parmesan cheese. Place bread under broil for 5 minutes, or until lightly toasted.

***I actually used more like 1/2 a cup of parmesan cheese...I doubled this recipe to use on a larger Italian loaf...which is larger than a French baguette

Black Bean and Corn Salad

12-16 sprigs fresh cilantro
2 15oz. can black beans (drained)
1 11oz can Mexican-style corn (drained)
1 cup diced tomatoes
1/2 cup green onions
3/4 cup red wine vinaigrette
1/2 tsp kosher salt
1/8 tsp pepper

1. Chop cilantro coarsely; place in medium bowl. Rince black beans and drain thoroughly; add to bowl.
2. Stir in remaining ingredients until well blended; cover and chill 15 minutes or more.
Makes 6 servings

Sweet and Sour Sauce

Courtesy of Timi Lightfoot

2/3 c brown sugar
1 T cornstarch
1/2 c pinapple juice
2 T soy sauce
1/2 c ketchup
4 T vinegar
1/2-1 T ginger

Mix together first then heat on stovetop.

Egg Rolls

Courtesy of Timi Lightfoot

1 pkg ground pork
1 bag coleslaw mix
2 green onions, chopped
3 T vegitable oil
1 T soy sauce
1 t salt
1/2 c soup stock
ginger to taste
1 T cold water
1 T cornstarch

1. Brown pork, remove from pan
2. In same pan add vegitable oil, coleslaw mix and green onions. Saute until cabbage is wilted
3. Add soy sauce, salt and stock.
4. Cover and cook 2 minutes on medium
5. Add pork and stir. Season with ginger
6. To thicken, mix cornstarch and water and add to pan.
7. Remove from heat.
8. Place 1/4 cup mix into egg roll wrapper and fry in separate pan.

Wontons

INGREDIENTS
1/2 cup sweet hot mustard
1/4 cup soy sauce
1 tablespoon wasabi
1 (8 ounce) package cream cheese, softened
2 cups imitation crabmeat
1 medium onion, minced
1 (8 ounce) can water chestnuts, drained
1 bunch fresh parsley, chopped
1 (16 ounce) package small won ton wrappers
2 cups vegetable oil

DIRECTIONS
In a small mixing bowl, combine mustard, soy sauce and wasabi until the wasabi has dissolved. Cover and refrigerate. Place cream cheese in a large bowl (preferably chilled metal). Mix in crab meat, onion, water chestnuts and parsley. Place one spoonful of the mixture in the center of each won ton wrapper. Bring points of the wrapper together (in a triangular shape) and pinch the edges closed. If the edges do not stick together, wet your fingertips lightly with water and pinch the ends together again (this will help to hold the won ton together). Heat oil in a large skillet. When oil is hot, place won tons (approximately 6 at a time) into hot oil. Remove the won tons when they are golden brown. Drain them on a paper towel lined tray. Repeat this process until all won tons are fried. Serve with dipping sauce.