Lime Cilantro Rice (Cafe Rio Copycat)

Courtesy of Chef in Training
http://www.chef-in-training.com/2012/03/cafe-rios-lime-cilantro-rice/

I made this last night for a party at my house along with cafe rio chicken and dressing. I thought it turned out super yummy. And, the rice wasn't hard to make at all. I doubled the recipe. Made a lot!

CAFE RIO’S LIME CILANTRO RICE

2 Tb. Butter pepper to taste
1 ¼ cup rice (I used long grain)
juice and zest from 1 large or 2 small limes
2 ¼ cups chicken broth
2 Tbsp. chopped cilantro
¾ tsp. salt
¼ tsp. cumin

In a skillet melt butter with rice.Add liquid, and other ingredients.Bring to a boil, reduce heat, cover and cook for 20 minutes or until rice is done.
Enjoy!

Recipe of the Day - Cheese-Topped Grilled Tomatoes

Courtesy of Kraft Foods
(http://www.kraftrecipes.com/recipes/cheese-topped-grilled-tomatoes-106266.aspx)

Difficulty Level: Easy
Rating: 3 1/2 stars

This is such a YUMMY side dish. I made it with my homemade mac and cheese, and everyone loved it - and, it's so simple. Enjoy:

Ingredients
4 plum or small vine-ripe tomatoes, cut lengthwise in half
1/4 cup KRAFT Light Zesty Italian Dressing
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. KRAFT Grated Parmesan Cheese
1 Tbsp. chopped fresh herbs (basil, chives and/or parsley)

Directions
HEAT grill to medium-high heat. Place tomatoes, cut-sides up, in greased 8-inch square foil pan. Top with dressing and cheeses. Place pan on grate of grill; close lid.
GRILL 10 to 12 min. or until cheeses are melted and bottoms of tomatoes are browned.
SPRINKLE with herbs.

(I just threw mine on a baking sheet in a 350 degree oven for about 10 minutes.)

Recipe of the Day - Baked Mashed Potatoes

Courtesy of ME

Difficulty Level: Easy/Medium
Rating: 3 1/2 stars

This is an old recipe of mine - haven't made it for a while, so I'm excited to make it again. It's a fun variation of normal mashed potatoes. Here you go:

4 large potatoes, peeled and quartered
2 Tbsp. butter
1/2 tsp. salt
1/4 cup milk
1 egg beaten
1 cup sour cream
1 cup small curd cottage cheese
5 green onions, chopped
1/2 cup crushed butter flavored crackers

Cook potatoes until tender and then drain. Place in large bowl and add milk, salt and 1 Tbsp. butter. Beat until light and fluffy. Fold in egg, sour cream, cottage cheese and onions. Place in a greased 1 1/2 quart casserole dish. Combine crackers with remaining butter and sprinkle over the potatoes. Bake uncovered at 350` for 35-40 minutes.

Recipe of the Day - Funeral Potatoes

Courtesy of Pam Miller

Difficulty Level: Easy
Rating: 3 1/2 stars

I know - funeral potatoes for Valentine's... Weird, right? Well, I have a guard party tonight and my girls BEG for these. I made them in the summer for my captains and they have been asking for them ever since. So, I will be making 3 casserole dishes tonight with chicken salad sandwiches. Yum.

6 small potatoes or 32 oz. frozen hashbrowns
can of cream of chicken soup
cube of margarine or butter (1/2 cup)
1 cup sour cream
1 cup grated cheese
½ cup of onions, chopped
1 cup chopped ham (optional)
Salt & pepper to taste
Sprinkle of cheese on top

Mix all ingredients together and sprinkle top with cheese. Cook at 350 degrees for 30 minutes (or longer if using frozen hashbrowns – about 45 min.).

Recipe of the Day - Cookie Salad

Courtesy of Darilyn Zabriskie

Difficulty Level: Easy/Medium
Rating: 4 1/2 stars

Ok, let me just say this - this will be the BEST salad you have ever tasted. It is simply heavenly!! I got this recipe from a good friend of mine, Daril, who is an amazing cook. So, you just must try it - you won't regret it!! (Although your hips might.)

1 lg pkg instant vanilla pudding
2 cups buttermilk
*1 lg container whipped topping
1 can fruit cocktail (I usually pick out the grapes, not so good in the salad but my kids get a treat)
1 can pineapple chunks
2 sm cans mandarin oranges
2 bananas
1 pkg shortbread fudge stripe cookies (put in the freezer for a while, before you try to smash them)


Make pudding using only the buttermilk, fold in whipped topping set aside. Drain all fruit completely, make sure there is no juice left. Pour fruit in pudding mixture, slice bananas and add. In a lg ziploc bag put in frozen cookies and let your frustrations go crazy! You can make these pieces as big or as small as you want. Add to salad.
(I usually don't add the bananas or the smashed cookies until right before you are ready to serve. You can make the rest of the salad the night before and cool in the fridge.)

*For whipped topping, buy the carton of whipped cream (medium size), put in kitchenaide, and add 2 T. of sugar. Whip. It is SO much better then the frozen kind.