Rice Pudding

No. Not your regular rice pudding. This version is amazingly luscious! Accompanied with its cinnamon spiciness are flavors of citrus that dance in the richness of this decadently creamy pleasure, and is irresistible when served fresh and warm. Really, need I say more? If you like rice pudding, you need this recipe! If you're into bland, or simple this probably isn't what you're looking for. But if you love all of the lavishness of Christmas lights, and decorations, and snow outside your window, while you bask in the warmth of your home; then curl up by the fire or Christmas tree, with a bowl of this and it will complete you!

 I couldn't get the stupid pic. to work!

this is why I never do them! :(

1/2 cup raisins

5 tablespoons sherry (I like orange juice better) 

1/2 cup short grain rice (FYI-the one time I used short grain it did not turn out half as creamy. I usually use long grain.)

3 or 4 strips of lemon peel 

1 cup water 

2 cups milk 

1 cup sugar 

pinch of salt 

1 cinnamon stick about 3 inches (more to decorate, if desired [make sure to use quality cinnamon sticks! If you use cheap ones, you'll get a cheap flavor.]) 

2 egg yolks 

1 tablespoon butter, 

diced toasted sliced almonds 

chilled orange segments (plus grapefruit segments if desired. You may find the more citrus the better: it really sets off the richness of the pudding) 

1) Put raisins and sherry (or orange juice) in a small saucepan. heat gently until warm, then set the pan aside, which will let the raisins swell. 2) Mix the rice, lemon peel and water in a heavy saucepan and bring to a boil. Lower the heat, cover the pan, and simmer for about 20 minutes. Remove the lemon peel. 3) Add the milk and the cinnamon stick to the pan, then stir until the rice has absorbed the milk. Stir in the sugar and salt. Add the egg yolks and butter. Stir constantly until the butter has melted (and so the yolks don't cook into a glob). 4) Drain the raisins and stir into the rice mixture. Cook for 2-3 minutes. Taste it and see; if you feel that the pudding is lacking depth of flavor, go ahead and squeeze some of the lemon that you have in there. Makes ALL the difference! top with the toasted almonds and serve with the orange segments. Place a cinnamon stick in each bowl (optional).

Cinnamon and Lime Chicken Fajitas

I found this recipe here:

http://allrecipes.com/recipe/28053/cinnamon-and-lime-chicken-fajitas/print/

• Prep
  15 m
• Cook
  40 m
• Ready In
  55 m

I made a few adjustments to this recipe. I took the 1Tbls. of cinnamon and mixed it with 1/2 tsp.chili powder, 1/2 tsp. cumin, 1/2 tsp. smoked paprika, 1/2 tsp. salt, pepper, and garlic powder. I squeezed lime juice over the chicken, then sprinkled the spice mix over both sides of chicken (pounded out). Pour oil (i used coconut) in pan and heat over high. sear seasoned chicken on both sides over high heat. Turn the heat down, cover and simmer for about 20 min (depending on how thick your chicken is). I placed potatoes and oil in a ziplock bag, poured in the oil, and added not more than a 1/2 tsp of each salt, pepper, chili powder, cumin and smoked paprika. They ended up tasting like restaurant "steak fries"! I cooked them at 400 for about 20min, and then broiled them for another 10-15. When the chicken was done I shredded it in the pan, touched it up with some season salt, a little more salt, about 1/2tbls of honey, and then transferred the chicken and juices to a plate; poured in the remaining oil. Salt and peppered, and sauteed the veggies over high heat. I got the compliment from my 7 year old, "Mom, this chicken is rockin awesome!" I have never heard her describe chicken that way, but it WAS good, and a new variation on your typical fajitas! We also added smashed avocados onto our tortillas. :) Here is the thoroughly copied recipe.

"Spicy, addictive, easy to make - you can't stop eating these! The potato puts it over the top! Well worth the time. Serve with salsa, cheese, cilantro, and sour cream. Great with beans and rice!"

Ingredients

4 boneless, skinless chicken breast halves

1 tablespoon ground cinnamon

salt and pepper to taste

2 large baking potatoes, peeled and cubed

1/4 cup canola oil

1 large yellow onion, chopped

1 large clove garlic, peeled and minced

1 tablespoon chopped jalapeno peppers

1 lime, juiced

12 (6 inch) corn tortillas, warmed

Directions

Preheat oven to 400 degrees F (200 degrees C).

Place potatoes in a shallow baking dish. Drizzle with about 1/2 the oil, and season with salt. Bake 30 to 40 minutes in the preheated oven, until tender.

Meanwhile, season chicken with cinnamon, salt, and pepper. Arrange in a separate baking dish, and bake 30 minutes in the preheated oven, until no longer pink and juices run clear. Cool and shred.

Heat remaining oil in a skillet over medium heat, and saute onion and garlic until tender. Mix in shredded chicken, jalapeno, and lime juice. Cook until heated through.

Serve the chicken and potatoes in warmed tortillas.

MY *FAVORITE* SOUTHWEST SALAD WITH GARLIC LIME DRESSING & DORITOS!

I'm just going to stop saying everything is delicious because I sound like a broken record, but MAN this is DELICIOUS!!! The salad is perfect and light for a summer meal, the dressing is divine! I like to toss the lettuce with the dressing fist and then place everything else on top. SO-GOOD! 

This is 100% copied from this site-

http://www.laurenslatest.com/my-favorite-southwest-salad-with-garlic-lime-dressing-doritos/

Yield: 4 servings Prep Time: 15 minutes Cook Time: 5 minutes Total Time: 20 minutes

INGREDIENTS:

8 cups lettuce, any kind
3/4 cup grated cheddar cheese
1 large, ripe avocado, sliced
1 can beans, any kind, drained and rinsed
2 ears corn, boiled and kernels removed
2 roma tomatos, diced
1 cup loosely packed cilantro
2 cups precooked frozen grilled chicken
1 teaspoon cumin
1/2 teaspoon chili powder
2 limes, cut into wedges
2 cups crushed nacho cheese doritos
salt & pepper, to taste

for the dressing:
3 tablespoons honey
juice of 2 limes, about 3 tablespoons
1 small clove garlic, grated
1/4 teaspoon cumin
salt & pepper, to taste
1/4 cup canola oil

DIRECTIONS:

Divide lettuce evenly between 4 bowls. Arrange ingredients around lettuce: cheese, avocado slices, beans, corn, tomatoes and cilantro. Heat precooked chicken in microwave on high for 3-5 minutes or until thoroughly warmed through. Cut into cubes and toss with spices. Arrange on salad. Add lime wedges on the side and top with crushed doritos. Sprinkle avocado and corn with salt and pepper, if desired.

For the dressing, combine all ingredients together in a shallow bowl and whisk to emulsify. Drizzle over salads and serve.

Peppermint Frosting

Oh Wow! Yes, I know I say that a lot, but it's usually the "wow" recipes that inspire me to put them on here! I found this mint frosting on pinterest; it goes with browinies (which I've never used because I love the "Best Brownies" that are on my blog). This frosting is fabulously wonderful! I make homemade butter cream mints that are incredibly exquisite, and the flavor of this frosting reminds me of these! It's a different texture for frosting, it is very thick and more moldable than it is spreadable. That's ok, flatten it out and set it on there! I've topped it off with chocolate frosting for brownies; with or without, it's perfect! Today I am making this frosting to put on homemade oreos! I CAN'T WAIT TO TASTE IT! I found this recipe here-
 http://www.thecurvycarrot.com/2011/05/27/chocolate-mint-brownies/

3 cups confectioners’ sugar

6 tablespoons unsalted butter, melted

3 tablespoons half and half

1/8 teaspoon peppermint oil (NOT flavoring, unless it's real candy flavoring, but it should be potent)

 In the bowl of your standing mixer fitted with the paddle attachment, mix the melted butter, powdered sugar (aka confectioners’ sugar), half and half, and peppermint oil until smooth.

Coconut Lime Chicken Soup

 I haven't been cooking much lately because I haven't felt well for MONTHS (but that's a whole story in and of itself.)! And I feel horrible! I'm usually really good at making dinner, and even have a few freezer meals for back up the nights that I don't want to cook; however, lately it's been nuthin!  

I was trying to think of what to make for dinner tonight--I DO NOT feel like cooking ANYTHING! So I thought, soup! Soup wouldn't be so bad to make, and I would have the children help me. I went to my handy Pinterest Soup board and started searching for something that looked good and easy, and this one caught my eye. Sounds good, looks easy, alright!  I got the stuff I needed and headed home. Gathered my small army and assigned them each their tasks (a real life saver!). We got it done in under 20 minutes. As we sat down to eat, I took a bite and OH MY GIDDY OUT!!! The flavor was creamy and delicious and the aftertaste was that of rich happiness lingering on my tongue! It is SO good, that it made it onto my blog TONIGHT! Need something to show off at a soup potluck? I highly recommend it! Mmmwaa!

Copied straight from this site- http://www.favfamilyrecipes.com/coconut-lime-chicken-soup.html

Ingredients

• 3 Tbsp butter
• 1 carrot, shredded
• thai seasoning (see below)
• 2 cups chicken broth
• 1/2 bunch fresh cilantro
• 1 15 ounce can unsweetened coconut milk
• 1 2 - 2 1/2 pound deli-roasted chicken from the grocery store, shredded
• 1 cup previously cooked long grain rice
• the juice of 1 lime
• 1 Tbsp. soy sauce
• extra cilantro for garnish (optional)
• lime wedges (optional)
Thai Seasoning:
• 1/2 tsp. curry powder
• 1/4 tsp. cinnamon
• 1/4 tsp. ginger
• 1/4 tsp. chili powder
• 1/4 tsp. paprika
• 1/4 tsp. salt

Instructions

• Place a large pot on the stove over medium-high heat. Add the butter, carrots, and thai seasoning and cook until carrots become soft.
• In a blender, add chicken broth and cilantro and pulse a few times, then pour contents of blender into the pot.
• Add the coconut milk, shredded deli roasted chicken, rice, juice from the lime, and soy sauce. Bring to a low boil then remove from heat.
• If desired, serve topped with extra cilantro and lime wedges.