Mexican Rice "Bake" - hearty comfort food

As I was blog-hopping one day (looking for a transportable casserole to take to my daughter when her new baby arrived) I stumbled upon a recipe called “Mexican Rice Casserole”... Being a child of the fifties and sixties - I have a slight aversion to any recipe title that includes the word “casserole”... So, for my family, I have changed this title to include the word “Bake” - and it seems to be accepted with open arms.

There are MANY similar recipes for this “casserole” out there - containing canned or frozen corn, taco seasoning mix, brown rice, raw rice, jalapenos, green chiles, bacon - you name it! This one sounded appealing to me because of the sliced fresh tomatoes placed on top of the rice mixture - then buried in melted cheese. It truly is a sight for the hungry soul! I consider this a success, and will make it again when expecting a crowd (or taking a meal to someone)

This is the recipe I used - including a few minor changes for my own family’s preferences. The links to the original post from fortheloveofcooking.com and another website with a similar recipe are included in the post for your comparison...

For the full recipe, photos, tips, and links - go to:
www.changeabletable.com ("full house" tab)

Light Lemon Slush - just can't get enough...

It’s hard to explain why this is such a favorite when warm weather shows up... For several years I’ve kept a container of this “just sweet enough” treat in the freezer. As long as you keep it tightly covered, it never loses flavor. I’ve used it for Golden Weddings, reunions, summer treats, and even for sick kids when nothing else stays down. When you look at the ingredients - you won’t have an excuse NOT to make it!

I know you’re going to read this recipe and think there is some kind of mistake! Don’t worry - trust me - this is wonderful the way it is (don’t add lemon-lime soda, or anything else! It’s just not necessary!) And it's great that you don't have to make all the slush at once - single portions are easy to make from the pre-mixed batch.

There is enough sugar in this mixture that it makes a fine textured slush - with just enough “zing” from the lemon to make you want more (and more, and MORE) You’ll think you’ve arrived in paradise when you enjoy this on a hot summer afternoon.

For this super-simple recipe, tips, and instructions - go to:
www.changeabletable.com ("empty nest" tab)

Short Break - I'm a Grandma...

Hi everyone,

I'm a Grandma (again - for the sixth time!) and I'm on the road to help take care of my daughter's family for a few days...

Check back soon - I'll add the posts that were scheduled...

In the meantime, check out the "Who's Home Tonight?" tab at the Changeable Table for posts from the prior year and a half.

Enjoy this beautiful Spring weather!

Anne

Sure Fire Blender Salsa - Mmmmm...

Finally a fresh-tasting salsa that you don’t have to wait till August to enjoy! Fresh cilantro, onion, and garlic disguise the fact that you have used canned tomatoes - not fresh. Don’t let that discourage you from trying this recipe. It reminds me of the salsa served in Mexican restaurants - with just enough kick.

Right from the get-go, let me give proper credit for this recipe... It can be found on the Prudence Pennywise website - and it’s a keeper! If you’ve ever had a teenager in the house - you know that chips and salsa tame the after-school (or the “I’m bored & there’s nothing to eat”) hunger that is part of having a teenager...

The website author claims that this only costs around $1.50 to make. To be exact, here’s what I paid for my batch: (It was dinnertime, and I went the shortest distance to the most expensive grocery store near my house - next time I’ll bargain shop...)

Canned tomatoes 1.50
Fresh lime .33
1/4 of a Vidalia Onion .25
Clove of garlic .05
Cilantro leaves .05

Total: $2.18 (small price to pay for BLISS...)

We enjoyed this batch of salsa (in place of the pico de gallo) on our favorite Baja Fish Tacos - then (the two of us) finished off about 1/2 of what was left with our favorite multi-grain tortilla chips (from Costco - official name of “Food Should Taste Good Multi-Grain Tortilla Chips/Crackers” - these are awesome and worth the entire price of your annual membership!)

Give this a go - you’ll probably be pleasantly surprised!

For the recipe, instructions, and photos - go to:
www.changeabletable.com ("full house" tab)

Chowder - you CAN take it with you!

I’m going to be taking a few meals on a 6 hour road trip this coming week when my new little grandson arrives on the scene. As I’ve looked through my recipes, I’m determined to take something that: 1 - Doesn’t spill, 2 - Lasts for more than one meal, 3 - Can almost be a meal in itself, and (finally) 4 - Satisfies even a hard-working farm boy. As you can see - our “Favorite Clam Chowder” fits my requirements!

I wanted to take something to feed my daughter's family until word gets out and the meals start arriving (in mass) at their door. You may be thinking “Clam Chowder? - But it’s warm outside!”... Just remember, it’s SPRING (the season that can’t make up it’s mind between snow, sunshine, rain, and who knows what else). As we say here in Utah - “if you don’t like the weather, just give it a few hours...”

This recipe is one that most people who consider themselves “locals” have in one version or another. Our family recipe we used to call “Bratten’s Clam Chowder” - named for a well-known seafood restaurant that closed it’s doors long ago. There are a few things that make it (seem) uniquely OURS though - one of them being the addition of vinegar (which sharpens the taste from bland to wonderful), and the use of a very rich white sauce made from cream and/or half & half. As with most chowders - this improves with age, and we almost always let it stand in the refrigerator for at least a day before we serve it.

For this recipe, photos, and a few tips - go to:
www.changeabletable.com ("full house" tab)

Cantaloupe "Peel & Cut" 101 - get ready for seasonal fruits!

Cantaloupe is starting to appear in the stores at a pretty decent price in the past few weeks. It makes me excited to get my garden planted! Last Fall I found cantaloupe in the garden that I had been ANXIOUS to pick since July - but they had taken their sweet time! When I walked outside that day, I could SMELL cantaloupe when I stepped out the back door. In ONE SHORT DAY - most of them were over-ripe! So I learned a lesson or two about when to pick and how to slice one of my favorite fruits - and they’re not just for summer any more! Practice up for the warm days ahead...

A daughter and some of my Conference Center friends have asked me occasionally how I cut a cantaloupe to “fan out” on a fruit plate. I took this idea from a good friend I serve with on my shift. She does it a slightly different way than I do, and never really showed me how to do it. They say imitation is the sincerest form of flattery - so in other words - I COPIED her! Just remember it takes practice - but you will still love the fruit if it doesn’t turn out quite like you think it should! This also works well for honeydew melon. I use a variation of this same method when I cut up a pineapple - I’ll post that soon. All you need is a good sharp knife, and remember it just isn’t worth it to put the rind down the disposal...

For full pictorial instructions, go to:
www.changeabletable.com ("full house" tab)

Sunday Spuds - give those overused potato recipes a rest!

Deciding which (of my TWO) potato dishes to make for Sunday dinner is about as exciting as driving from Salt Lake to Boise (I apologize in advance to those who live in Boise AND Salt Lake!) Sometimes you just need a little something to look forward to... I tried tweaking my usual AuGratin Potato recipe - and it was great.

This was my chance to give my (much) over-used potato recipes a rest! There must be an unwritten ordinance where I’m from that makes it a requirement to have some type of potato dish for Sunday dinner. Something that makes you warm, happy, and sleepy (all at the same time...) These will do all of those things - but you will wake up and notice the change before your Sunday nap.

It’s important to use RED potatoes (as the other varieties tend to get mushy quickly and lose their shape when baked in a sauce) And (since it’s Sunday) I go for the convenience of DRIED minced garlic and onion... I’m too sleepy on Sunday to really notice the difference anyway. I’ll be a better cook next week! You may want to leave the skins on the potatoes if you want more color - but I still have a few fussy family members that will do anything to remove potato skins from their food.

For this recipe, photos, and tips - go to:
www.changeabletable.com ("full house" tab)

Salmon Sleeves - a pleasant change from the usual baked salmon

Sometimes desperation pays off... After searching the internet for anything different to do with a fillet of salmon (that doesn’t require gourmet ingredients) - I was frustrated. We always bake salmon the same way - with butter, lemon, and dill, but I wanted a little variety.
I gathered some items from the refrigerator that sounded like they might make an interesting combination - and it was a success!

This salmon is just delicious! The spinach, yogurt, and seasonings seem to diminish the “fishy” taste - and the cheese holds everything together. When you slice it - it is a beautiful thing!

For this recipe, photos, and tips - go to:
www.changeabletable.com ("empty nest" tab)

Easy Chinese-Restaurant-Style Fried Rice: the solution for using the rest of your Easter ham...

If you’ve reached the end of all possibilities for using your remaining Easter ham - give this a try... My family was approaching a revolt when the only recipe I hadn’t tried was Green Eggs & Ham. This has become one of our favorite ways to use the plethora of ham we always have in the refrigerator every spring.

Every time we go to the Mandarin Restaurant in Bountiful, Utah - we get a hankering for Chinese Fried Rice. Completely cooled rice and peanut oil are two KEYS to success in your attempt to duplicate authentic "restaurant style" fried rice... This is a combination of several websites devoted to teaching you how to achieve that - and I'm not claiming to be the expert! We love this combination though...

For this recipe & photos, go to:
www.changeabletable.com ("full house" tab)

Butterfinger Mini-Cheesecakes: blissful little bites...

This is such a rich cheesecake, it’s a good thing it is baked in small portions. These single-servings are great to add to a dessert buffet, wedding shower, or offer as a sweet finale at a luncheon. This recipe works well baked in muffin tins as well as mini-cheesecake pans. Try also with Skor bars... If you have a mini-tart shaper from Pampered Chef - half the work is done for you!

These keep well in your refrigerator for a few weeks. Perfect to package in small cellophane bags as gifts for friends, family, teachers - and of course, don't forget yourself!

For recipe and photos, go to:
www.changeabletable.com ("empty nest" tab)

Less-Stress, No-Mess Swedish Meatballs

Swedish Meatballs were the ultimate dinner entree while I was growing up. I can still remember the heavenly smell as I walked in the door as they were cooking. My mother dutifully bought both beef and pork, had the butcher grind them together twice, and used her own homemade wheat bread crumbs along with the many other ingredients. I’m always on the lookout for a recipe that has that same aroma - but is quick to put on the plate. This combination (totally random on my part) surprisingly meets those qualifications - with the addition of a few unusual ingredients: plain non-fat yogurt, and dehydrated potato pearls (or flakes)...

If you are cooking for a smaller group, or just yourself - making a batch of these meatballs to keep handy for soups, sandwiches, and even pasta dishes saves time in the days ahead. They also freeze well...
For this recipe, photos, and tips - go to:
www.changeabletable.com ("empty nest" tab)

Ultimate Chocolate Fudge Mint Cookie - gotta love these!

I love it when I’m asked to bring cookies to an event. It gives me license to try something new, because cookies always get eaten when you take them to a meeting... I’m skeptical when I see a recipe title that includes the word “Ultimate”... but it fits in this case. Unlike most similar cookie recipes - these are NOT made with a cake mix... pure homemade goodness! With a crackly top, chewy texture, crunchy toasted pecans, and chopped Andes mints - it’s hard to resist a plate of these on your countertop.

I feel like I won the lottery when I find a recipe like this one...
Anything with nuts, chocolate, and a hint of mint is a keeper - but this one has such a good flavor, you will love it! Along with my own comments & photos, I've included a link to the site where I found this recipe...

Go to: www.changeabletable.com ("full house" tab)

"Got Eggs?" - Deviled Eggs

Probably 90% of all American households today are dealing with egg overload... If you are like me, when you see a plate of deviled eggs at a buffet or picnic - don’t you have moment of awe for the real woman that took the time to make them? Half the battle is getting up enough courage to give them a try. You’ll be surprised at how easy they really are. And don’t worry about using a pastry bag - it makes it so much easier... and dreading cleaning the bag out is not a good excuse!

For this recipe, and a fun link to everything you ever wanted to know about how to make deviled eggs - go to:
www.changeabletable.com ("full house" tab)

Jinny's Lucious Lemon Cake - Nothing Fancy, Just Delicious!

There are birthdays almost every few days this time of year in our family - and we tire easily of CAKE...but not this one! Four out of my six children request this cake year-after-year to commemorate their birthdays. And it couldn't be easier to make...

It must age at least one to two days before it is at it’s peak delicious-ness (is that a real word?) When it starts to dry out, the lemon glaze becomes fabulous - extra tart with a little “crunch” to it. The cake in the center becomes almost liquid with the sweet-tangy glaze that has seeped through and hidden inside.

Some of the birthday kids love the “outside” pieces - and others love the center... so it always works out just great! See what you think...

For recipe, photos, and instructions - go to:
www.changeabletable.com (featured in “Empty Nest”)

Easter Egg Colors FYI - fun site for Spring Break

The kid in me made me dive into this website that helps you come up with unusual and amazing colors for your Easter eggs... Upon exploring further into this McCormick website - I found all kinds of crafts and goodies that will help you enjoy this Easter weekend with little (or BIG) kids and grandkids. Enjoy!

In particular - you need to try the “color creator” utility you see when you enter the page... Next - if you want to keep something in your recipe file for future reference (and you are prone to misplace links like this, as I am) - there is another page for a printable chart of color combinations useful for everyday baking... You'll also find a recipe for an easy colorful cookie glaze - which makes beautiful spring cookies. These are a just a few of the many ideas you will find on this fantastic website... (I can’t wait to try the "funny putty" recipe... I’m in the mood to goof off this weekend!)

For a few highlights from the McCormick website, and links to it - click on:

www.changeabletable.com ("full house" tab)

Double-Cheese Stuffed Chicken

If you love Chicken Cordon Bleu - this is a wonderful variation (without the extra meat) Moist and extra-tender, this literally melts in your mouth! Amazingly simple to prepare, you will be surprised at how quickly you can get this from refrigerator to oven to table.

Chicken breasts are stuffed with two types of cheese - one creamy and one firm. The chicken is then covered with a simple breading, and finally drizzled with lemony garlic butter. This version uses ingredients I have readily available without a trip to the grocery store.

For recipe & photos - go to:
www.changeabletable.com ("full house" tab)

Superb Strawberry Spinach Salad

A dear friend of mine loves to experiment with fresh salads - and I love to try them! This is a combination of several recipes she found that sounded like they all had potential. In today’s business terminology - this would be called a merger. Whatever you call it - it’s safe to say this merger is a winner...

Quickly toasted sugared almonds, avocado, spinach, red onion, and fresh spring strawberries make this salad so refreshing with the easy dressing.

Go to www.changeabletable.com ("full house" tab) for this terrific recipe.

"Americanized" Trifle - colorful layers of all things delicious...

My new son-in-law had a birthday this past week, and I wanted to make him something sentimental of the time he spent in England recently. While there he fell in love with traditional English Trifle. “Traditional” takes in many variations (just like Utah’s versions of “Funeral Potatoes”) He did say, however, that the cake makes a big difference. He described it as being similar to a Twinkie, but not as sweet - which holds it's shape in all those wonderful layers.

I’m not attempting to duplicate English Trifle. As I understand it, English Trifle can be done in as many different ways as there are English households. So, this was simply a fun experiment in the kitchen. And yes, my son-in-law loved it for his birthday "cake" (along with the rest of the family) I plan to make this again, and this time make a strawberry shortcake roll with it. It seemed fairly “flexible” - which is what you need if you plan to roll it up stuffed with all kinds of goodies. I’ll post it when I actually try it.

I’m sure you are also interested in the RECIPE for the cake, but I've also include a little history of the Twinkie (at the end of the cake post) It is really fun to see how this recipe, and it’s name, evolved...

For the Trifle recipe, instructions, and photos - go to: www.changeabletable.com ("full house" tab)
For the Twinkie cake recipe, click here...

Stuffed Turkey Pocket - Healthy, but Delicious

This simple meal is fun to put together because you only use one non-stick pan, it contains a GREEN vegetable, and you feel like you've had a complete meal. You won't be plagued by leftovers for days to come also... always a plus!

Ground turkey is one of those things I haven’t learned to fully appreciate until just now. It’s lean, inexpensive, and comes prepackaged from Tyson with four patties. But it’s hard to make it delicious and appetizing at the same time. You can probably tell I love spinach. It’s a good way to sneak in your veggies, and yet feel a little gourmet at the same time. I was pleasantly surprised at how much I enjoyed this little experiment. See what you think...

For recipe and instructions, go to:
www.changeabletable.com ("empty nest" tab)

Banana Cinnamon Chip Cake(s) - a recipe to be OBSESSIVE about...

I found this recipe on ksl5.com and thought it sounded “interesting”? Well - the result far exceeded my expectations - we LOVE this recipe! The only drawback is the recipe (small though it is) makes way too much for the two of us at home right now. I decided to make it in mini-cake form (this way I can easily give most of them away - so I don’t consume all of them) You might find it strange there is no shortening, oil, or butter in this recipe - and the cinnamon sugar gives it a nice “glaze.” Just wait till you smell them cooking... Enjoy!

For this recipe, photos, my complaining about black bananas (sorry about that!), and the link to the video on ksl5.com - go to:
www.changeabletable.com ("empty nest" tab)

The "Whole Enchilada" (sauce that is...) From our favorite "Dive" - LaCalandria

LaCalandria is a our favorite "Dive" in Midvale, Utah. (In case you haven't heard of a "Dive" - here is the definition: Part of speech - noun. Definition - dirty, sleazy establishment. Synonyms - dump, flea trap, flophouse, hangout, hole) We love their enchiladas - nothing else quite like them in our book. I find myself craving them, and I've always wanted to know how to make their sauce.

Well - LaCalandria is NOT quite as bad as they make it sound on Thesaurus.com - but “classy” it’s not. You get that impression when you see Christmas lights on all year long, and everything you could buy in Tijuana hung in every available space on the walls. It recently was sold to a new owner (along with all the classic recipes they used) and it will never be the same. I regret not asking for their enchillada sauce recipe on the last day I ate there with my father-in-law. In all my perusing on food blogs, recipe sites, etc... I stumbled upon a YouTube demo from a restaurant called el Coyote’ in Los Angeles. I decided to give it a try - and it is VERY close to the real deal. NOT too spicy or hot - but rich and dark with a flavor I couldn’t quite place (which, incidentally, is probably the cocoa powder) Every enchilada sauce I have ever tried to make is way too tomato-ey and sets my hair on fire. This one is just right (but there’s still something missing - when I find out what it is, I’ll post a correction!)

For the recipe for the "Whole Enchilada" Sauce, click here.

For the recipe, photos, and instructions for assembling the Enchiladas, go to: www.changeabletable.com ("empty nest" tab)

Super Calzone - *from Basic Single Crust Pizza Dough recipe

It’s hard to find a recipe for ONE pizza crust. The dough is soft and chewy - we love it this way. The dough makes just enough for a 14” pizza, or four calzones. One to eat immediately, and the rest to keep in the refrigerator for a quick meal when we don’t have time to sit down for dinner. Easy to warm up and take with you when you’re flying out the door!

(Store leftovers individually in a square of wax paper to allow easy handling when you want to warm them in the microwave)

For the crust recipe, and photos showing how to assemble, go to:
www.changeabletable.com ("empty nest" tab)