To make up for not taking a picture of the chili from earlier, I decided to try a new recipe. Something earlier in the day, made me have a sudden craving for rice pudding. Now, I’m not typically a huge fan, but something in me just needed some! I mentioned it to Erik, who (of course) was delighted with the idea! This recipe made enough for us for dessert and enough for both of us to have some for dessert today at lunch! And so … I bring you… Rice Pudding!

Equipment you’ll need:

• Medium Saucepan
• Large Saucepan

Ingredients:

• 1 1/2 c. uncooked rice
• 4 c. whole milk, divided
• 2/3 c. white sugar
• 1/2 t. salt
• 2 eggs, beaten
• 2 T. butter
• 1 t. vanilla
• cinnamon
• nutmeg

Instructions:

Cook the rice according to package for 1 1/2 cups rice in the medium saucepan. (I used Jasmine rice, because it was all I had, it was wonderful, any short or med. grain rice will make it nice and creamy) This can be done ahead of time, I made mine earlier in the day and stored it in the fridge until we were ready to eat.

Once you are ready to eat, in your large saucepan (you can re-use your medium, but I like lots of room, so I prefer to just use a different pot) combine the cooked rice, 2 1/2 cups milk, salt and sugar. Let this cook over medium heat until thick and creamy, it may take around 15 minutes, stirring occasionally. Once that has happened, add the rest of your milk and the eggs. Cook for about 5 more minutes over med-low heat. Remove from heat and add butter and vanilla. Scoop into bowls and top with cinnamon and nutmeg!

Note: If you prefer this chilled, just make ahead of time, and store in the fridge until you’re ready to eat!

Erik had a craving for chili, so I decided to cook up a big batch. (Comes in so handy for lunches!) And even though it was a fairly hot day, we both enjoyed a big bowl of slow cooked chili. We were so excited to eat it - I forgot to take a picture! So you will have to use your imagination! Here is my recipe for slow cooker chili.

Equipment you’ll need:

• Slow Cooker
• Large skillet

Ingredients:

• 2 lbs. ground beef
• Olive oil
• 2 cans chili ready tomatoes with onions
• 1 can tomato sauce
• 1 can petite diced tomatoes, drained
• 1 can kidney beans
• 1 can pinto beans
• 1 onion, chopped
• 1 jalapeño, chopped (optional)
• 1/8 t. cayenne pepper (optional)
• 1/2 t. white sugar
• 1/2 t. oregano
• 1/2 t. black pepper
• 1 t. salt
• 1 T. cumin
• 1/4 c. chili powder

Instructions:

Take out your large skillet and over med-high heat place 1-2 T. of olive oil in the bottom and add the ground beef. Cook until browned and crumble.

Add the browned beef to the slow cooker and add the rest of the ingredients. Cook over low for 8-10 hours.

We love to top ours with cheddar cheese with a nice piece of hearty bread to dip with! Enjoy!

Erik and I absolutely love Mexican food! This is a very easy and yummy recipe that you can easily change to suit your tastes (We like things spicy!). This night, I served them with a side of guacamole and some corn muffins! Here is our recipe for Mexican Quesadilla’s.

Equipment you’ll need:

• Medium saucepan
• Cookie sheet

Ingredients:

• 2-3 chicken breasts
• 1/3 c. canned corn
• 1/2 c. canned black beans
• 1/3 c. spinach
• 1 jalapeño
• 2 Tbs. jalapeño juice
• 1/4 c. salsa
• 1 Tbs. cilantro
• 1/2 tsp. cumin
• 1/4 tsp. cayenne pepper
• 1 c. shredded Monterrey Jack cheese
• flour tortillas
• vegetable oil

Instructions:

Salt and pepper the chicken, and boil in sauce pan until cooked through. Once chicken is done, remove it and shred it with a fork. If this is your only saucepan, wash it out or if you have another one, grab that.

Preheat your oven to 425 and line your cookie sheet with aluminum foil (for easy clean-up).

Combine all the ingredients listed except the last three. If you wish to add or subtract anything from the recipe, now is the time! Stir over med-high heat until it is all blended. Take off the heat and stir in cheese. Spoon even amounts onto 1 side of a flour tortilla, fold in half, then fold in half again. Brush the outside with vegetable oil, this is going to help it from sticking to the cookie sheet and also give it a nice golden brown crust. Bake in the oven for approx 15 minutes, flipping them half way through to brown on both sides.

This was such an easy dinner and it tasted so good! My husband was even more happy that he was able to eat left overs for a week! (This makes a lot!) Serve with your favorite side!

Equipment you’ll need:

• Slow cooker

Ingredients:

• 1 (5 lb.) pork butt roast
• salt and pepper
• 1 big bottle bbq sauce - pick your favorite
• 1/4 cup brewed coffee

Instructions:

Place pork roast in the slow cooker and add salt and pepper. Pour approx 2/3 bottle of sauce onto and and add coffee. Let it cook on low for 6-8 hours or high for 4-5 hours. When the pork is done, shred with a fork (it should fall apart easily!) and pour in the remaining bbq sauce. Let it sit on low for another 30 min-1 hr to let it heat back through.
Scoop out pork onto warm kaiser roll and enjoy!!

Equipment you’ll need:

• Cookie pan
• Skillet
• Food Processor

Ingredients:

• 4 medium zucchini - washed
• Olive oil
• Salt and Pepper
• 3 shallots
• Vegetable oil
• 2 cups chicken stock  *Substitute vegetable stock for vegetarian friendly soup!*
• 1/2 cup heavy cream

Instructions:

Preheat the oven to 400 degrees.

Cut up zucchini into 1 or 2 inch pieces, you can leave the skin on (make sure you wash them!).

Spread the pieces out over a cookie sheet. (I use aluminum foil over the cookie sheet for easy cleanup) Toss with some olive oil and sprinkle salt and pepper over them all. Roast zucchini for approx. 30 min. or until the edges are browned and zucchini is very tender.

While zucchini are roasting… Take a deep skillet pour about 1/2 - 1 in of vegetable oil in it. Turn on the heat to med-high. We are going to fry our shallots, so this oil needs to be very hot - but keep an eye on it! Cut the shallots into rings and once the oil is ready, start putting the shallots in. Fry until they are golden brown. This will probably take a few batches. I like to let these sit between a few sheets of paper towels to help draw out any excess oil. The zucchini should be just about done - so just put these shallots into the microwave or any other warm place.

Once the zucchini is done, scoop it out into a food processor. Pulse a few times to start. Now comes the fun and experimenting. I usually only add chicken stock and some heavy cream (half & half would work as well), but you can use whatever suits your taste. Just keep adding and pulsing and tasting! Once you have decided what works best for you, ladle into soup bowls and top with the fried shallots! We like to eat the soup warm, so you might have to pop it into the microwave for a few seconds to suit your taste.

I hope you enjoy it - It is one of our favorite spring/summer treats!