Fluffy Zucchini Cornbread

We love this cornbread!  Adapted from Mel's Kitchen Cafe.

INGREDIENTS

 1/2 cup (3 ounces) yellow cornmeal
 3/4 cups (3.75 oz) all-purpose flour

 3/4 cup (3.75 oz) whole wheat flour
 1/3 cup (2.5 ounces) granulated sugar
 2 teaspoons baking powder
 1/4 teaspoon baking soda
 3/4 teaspoon salt
 1 cup buttermilk or milk
 2 eggs, lightly beaten
 4 tablespoons butter or coconut oil, melted
 2 cups unpeeled shredded, drained zucchini (8 ounces)

INSTRUCTIONS

Preheat the oven to 350 degrees F. Lightly grease a 9x9 inch metal baking pan with cooking spray. Set aside.

In a large bowl, whisk together the dry ingredients: cornmeal, flour, sugar, baking powder, baking soda, and salt.

Gently stir in the buttermilk, eggs, and melted butter (or coconut oil) and zucchini. Stir just until combined.  Don't overmix.

Spread the batter in the prepared pan and bake for 30-32 minutes until the top springs back lightly to the touch and/or a toothpick inserted in the center comes out clean.

Charred Cauliflower Quesadillas with Taco Slaw

So flavorful and filling.  Yield: 6 quesadillas, serves 6

INGREDIENTS

2 small or 1 large fresh poblano chiles
1 small head cauliflower, cored and cut into rough 1-inch chunks
Salt and freshly ground black pepper to taste
3 tablespoons olive oil, plus more for cooking quesadillas
3 scallions, thinly sliced
1 tablespoon lime juice
2 cups (about 8 ounces) coarsely grated Monterey jack cheese
12 small (7-inch) flour tortillas (to make gluten-free, use corn or almond tortillas)

1.  Char peppers: Over a gas burner turned to high, hold the poblanos over the flame with tongs and char them until they are black and blistered all over.  (Or you can use the broiler, turning often).  Put the poblano chiles in a bowl and cover tightly with foil. Set aside to steam and let their skins loosen while you cook the cauliflower.

2. Char cauliflower: In a large bowl, toss cauliflower with 3 tablespoons olive oil, salt and pepper. Heat heavy 12-inch pan over high heat until almost smoking.  Add cauliflower cook until each piece has a few black spots but is not mushy, turning and moving it frequently to ensure even cooking for 8-10 minutes. Set aside.

3. Mix filling: When poblanos are cool enough to handle, peel the charred skin (with your fingers or paring knife).   Pull out and discard stems and seed clusters, and slice peppers into 1/4-inch wide strips. Add to cauliflower on board and give both a rough chop together, reducing the cauliflower to no bigger than 1/2-inch chunks. Return cauliflower and peppers to the large bowl, add scallions, lime juice and salt to taste. You should have about 2 cups of cauliflower filling.

4. Assemble and cook quesadillas: Put a 1/3 cup cauliflower filling and 1/3 cup shredded cheese on each tortilla. Heat a skillet or griddle over medium heat.  Cook quesadillas until lightly browned about 3-4 minutes on each side. Cut quesadillas into wedges and serve with your choice of fixings. 

Cumin-Lime Crema

1/2 cup sour cream or Mexican crema
A few gratings fresh lime zest
1 tablespoon freshly squeezed lime juice
1/2 teaspoon ground cumin
Pinch of salt

Mix all ingredients together, adjust seasonings to taste, and serve alongside quesadillas.

Lazy Taco Slaw

1 bag coleslaw mix or (as used here) 3 cups finely shredded red cabbage and 1 coarsely grated carrot
Coarse salt
Juice of half a lime
2 scallions, sliced thin
A dollop of sour cream or plain yogurt
A dash of hot sauce (optional)
1/4 cup roughly chopped cilantro or flat-leaf parsley leaves

Mix cabbage salt and lime together in a large bowl.  Set aside for 5 minutes (it will shrink a bit).Then toss together with scallions, then yogurt and hot sauce. Adjust seasonings/ingredients to taste, add cilantro.  

Make-ahead Instant Pot Mashed Potatoes

 These have become my new go-to for mashed potatoes.  And they're especially great on holidays when stove and oven space is at a premium.  Also, I love that I can make them ahead of time and then just keep them on warm in the Instant Pot.  Pressure cooking makes the potatoes super creamy!  Adapted from Mel's Kitchen Cafe's recipe.

INGREDIENTS

•  4 pounds potatoes, peeled and cut into 1-inch cubes (a mixture of yukon gold butter potatoes and/or red potatoes are the best for this recipe)
•  2 teaspoons coarse, kosher salt
•  1 cup milk, preferably not skim
•  4 tablespoons butter, cut into tablespoon-size pieces
•  1/2 teaspoon garlic powder
•  1/2 cup sour cream
• salt and pepper to taste

INSTRUCTIONS

Add the potatoes and salt to the Instant Pot insert (6-quart). Add at least 1 1/2 cups water or enough to cover the potatoes (either way is fine). Don't exceed the max fill line.

Secure the lid on the Instant Pot, making sure the valve is set to "seal" and not "vent."

Select Manual and then dial up or down to 8 minutes. The IP will start on its own.

While the potatoes cook, warm the milk, butter and garlic powder in a saucepan or microwave-safe container until the butter is melted and the mixture is warm.

When the potatoes are done cooking, quick release the pressure. If liquid bubbles and spurts from the valve, cover loosely with a damp dishcloth while the pressure releases.

Drain the potatoes in a colander over the sink, discarding the cooking liquid. Return the potatoes to the insert of the Instant Pot and coarsely mash.

Add the 2/3 of the butter/milk mixture along with the sour cream, and mash until the potatoes are the desired texture, as smooth or as chunky as you like, adding more of the remaining milk/butter mixture if you want creamier, less stiff mashed potatoes (I usually add it all).  Add salt and pepper to taste.

Serve immediately OR return the insert to the Instant Pot, secure the lid, and select Keep Warm. The potatoes can stay on this setting for up to three hours.  

NOTES

Instant Pot: You could increase the recipe and do 8lbso f potatoes in an 8-quart instant pot.  Or used a 5lb bag of potatoes into a 6-quart instant pot....just make sure you don't exceed the max fill line.  And increase the milk/butter/sour cream/garlic powder accordingly.

Baked Cheesy Zucchini Bites

Simple and delicious, these baked cheesy zucchini bites are so easy to make and are a healthier alternative to a classic fried zucchini fritter! From Mel's Kitchen Cafe

INGREDIENTS
 1 1/2 cups (7.5 ounces) packed shredded and dried zucchini (no need to peel zucchini)
 1 large egg, lightly beaten
 1/4 to 1/2 cup (1 to 2 ounces) shredded sharp cheddar cheese or a blend of cheddar and Monterey jack
 1/4 cup (.75 ounce) panko or regular bread crumbs (I use whole wheat panko)
 1/4 teaspoon dried basil (or 1-2 teaspoons fresh)
 1/4 teaspoon garlic powder
 1/4 teaspoon salt
 1/8 teaspoon pepper

INSTRUCTIONS
Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray or lightly grease an unlined baking sheet.

Place the shredded zucchini in a clean kitchen towel and wring out all the excess water over the sink until the zucchini is really dry. You should have a little over 1 cup after squeezing out the water (if you have a scale, you'll want about 6 ounces of zucchini that's been squeezed dry).

Place the zucchini and remaining ingredients in a medium bowl and mix until combined.

Drop the mixture by tablespoonfuls on the prepared baking sheet and press the mounds with your hands to flatten.  We like ours very thin (about a quarter inch) so they're slightly crispy.

Bake for 14-18 minutes until the edges are golden.

Amazing Romaine Salad

This is my go-to crowd pleaser salad.  The homemade light poppy seed vinaigrette is amazing!  

INGREDIENTS

VINAIGRETTE:
 1/4 cup granulated sugar
 1/3 cup white vinegar
 1/3 cup vegetable oil or olive oil
 2 tablespoons yellow honey mustard or dijon mustard (NOT dry mustard)
 3/4 teaspoon salt
 3/4 teaspoon poppy seeds

CANDIED NUTS:  (sometimes I buy already lightly sweetened nuts at Trader Joes)
 1 cup chopped nuts (pecans are my favorites)
 1/4 cup granulated sugar
 1 tablespoon butter
 Small pinch of salt and cayenne pepper

SALAD:
 2 heads of romaine lettuce, chopped
 1/2 cup feta or bleu cheese
 6-8 strips bacon, cooked and chopped or crumbled
 1/2 - 1 cup dried cranberries or cherries, or fresh diced apples

INSTRUCTIONS

For the dressing, combine all the ingredients except the poppy seeds in a blender and process until combined. Add the poppy seeds and give it another whirl to combine. Pour in a jar and keep in the refrigerator until ready to serve.

For the nuts, in a 10-inch skillet, combine the nuts, sugar, butter, salt and cayenne. Heat over medium, stirring constantly with a silicone spatula or wooden spoon until the sugar and butter melts and coats the nuts, 3-5 minutes. Immediately scrape the nuts onto a sheet of parchment and separate carefully into pieces to cool.

In a large bowl, toss the lettuce, cheese, bacon, fruit, and cooled nuts (break them into smaller pieces if needed). Pour a bit of the dressing over the top and toss to combine. Add more dressing, if needed (you may not use it all). Serve immediately.

Mini Corn Muffins

I can't believe I haven't posted this recipe yet...probably because I have it essentially memorized.  This is a staple especially that became popular around here from back in our egg-free days 8 years ago.  These little corn muffins are a great crowd pleaser for picky eaters.  They're the perfect keep-the-peace companion for less popular dinners of soup and chili.  Plus they cook up super fast (faster then regular cornbread) which is why I love them.  Adapted from the Favorites cookbook.

2/3 cup cornmeal
1 1/4 cups flour (I often do 1/2 cup whole wheat flour 3/4 white flour)
1/3 cup sugar (can do as little as 1/4 cup)
1 T baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
1 cup milk (can use soy or almond milk for a vegan option)

Mix all the dry ingredients in a bowl with a whisk.  Add the oil and milk and stir with a wooden spoon until just moistened and no dry streaks remain.  Scoop into mini-muffins pans sprayed with non-stick spray filling just over halfway.  I find my small cookie dough scoop works perfectly.  Bake for 12-14 minutes at 350 degrees until golden brown.  Makes 24-32 muffins.

Grilled Corn Salsa

Grilled corn salsa with perfectly grilled corn, fresh tomato, red onion and cilantro, a little lime juice to bring all together, and a dash of heat from a jalapeno.  This recipe has been on repeat all summer here.  My kids love the corn in the pico de gallo.  I usually grill 5-6 ears of corn, and use half for the recipe and serve the others on the side.  Adapted from Minimalist Baker and Bobby Flay.

INGREDIENTS
2 large ears corn grilled and removed from the cobb
1/4 red onion, diced
4-6 ripe tomatoes, seeds slightly removed and diced
1 serrano or jalapeño pepper, seeded and minced
sea salt and ground black pepper to taste
juice of one lime
1/3 cup fresh cilantro, chopped

DIRECTIONS
To grill corn gently pull back the husk, leaving it still attached at the bottom and remove the silk.  Put the husk back on and soak the ears of corn in cold salt water (1T of salt in a large pitcher of water works well for me).  Soak for 10-15 minutes while the grill preheats.   With the husks on grill the corn for about 12 minutes, rotating it a quarter turn every 3 minutes or so.   If you want more color or char marks on the actual corn, carefully pull the husk back put it back on the grill for a little color for a couple of minutes rolling to heat all sides.

Once grilled, slice corn off of the cob and add to bowl with remaining ingredients and stir.
Taste and adjust seasonings as needed, adding more salt, pepper, or lime juice for added flavor.
Serve immediately or cover and put in the fridge.

Breadsticks

This is the recipe I usually use to make breadsticks.  We also like the one from Mel's Kitchen Cafe.  We save the garlic butter sauce from when we order pizza from Papa John's and use that to brush on the breadsticks before baking.  

DOUGH

• 1 (1/4 ounce) package active dry yeast
• 4 1⁄4 cups all-purpose flour, plus more for dusting
• 2 tablespoons unsalted butter, softened
• 2 tablespoons sugar
• 1 tablespoon fine salt

TOPPING

• 3 tablespoons unsalted butter, melted
• 1⁄2 teaspoon sea salt
• 1⁄8-1⁄4 teaspoon garlic powder
• 1 pinch dried oregano

Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.

Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch pieces. Knead each piece slightly and shape into a 7-inch long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.

Preheat the oven to 400 degrees F.

Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt.

Bake until slightly golden, about 15 minutes.

Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano.

Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.

Mashed Potatoes

A simple recipe--but starting the potatoes in cold water, and adding warm milk while mashing are important to not getting goey starchy potatoes.

2 pounds russet or yukon gold potatoes, peeled, cut into 2-inch chunks

3/4 t salt

6 T butter, softened

1 cup whole milk warm*

1.  Put potatoes in a large saucepan; add cold water to cover and 1/2 teaspoon salt.  Bring to boil and continue to cook over medium heat 15-20 minutes until potatoes are tender when pieced with a paring knife.  

2.  Drain potatoes well and return to saucepan.  Mash over low heat with a potato masher, adding butter as you mash and stiring in the warm milk.

3.  Season with 1/4 salt and black pepper.  Serve immediately.

*You can sub 3/4 cup of 1%-2% milk plus 1/4 cup of sour cream mixed together to make 1 cup

Quick Creamed Corn

Makes about the same amount as 2 cans of creamed corn that I use in this favorite soup recipe.

32 ounces frozen whole kernel corn (2-16 ounce packages or 4-6 cups of frozen corn)
1 stick butter (1/2 cup)
1/2 cup Whipping cream
1 tablespoon sugar salt and pepper to taste

1. Place butter in large skillet over medium heat to melt.
2. Add frozen corn.
3. Stir and continue cooking over medium heat for a few minutes, until mostly thawed.
4. Add in whipping cream and sugar, salt and pepper to taste. Continue cooking over medium heat, stirring constantly to prevent cream from scorching, for ten to fifteen minutes, until corn is cooked through and sauce is thick.

Sausage Cornbread Dressing

This recipe has become a tradition with the East Coast Bylund Thanksgivings...I look forward to it more then anything else (besides pie of course!)  Recipe adapted from Our Best Bites.



Ingredients:9×13″ pan of regular cornbread (I usually make this buttermilk cornbread recipe 3 days beforehand.
16-19 ounces Italian sausage, sweet or mild
1 large onion, finely chopped4 stalks celery, finely chopped1 large Granny Smith apple, peeled, cored, and finely chopped 3/4 c. chicken broth1/4 c. melted salted butterSage (2 teaspoons rubbed sage or 1 1/2 tablespoons fresh chopped sage)Rosemary (1/2 teaspoon dry or  1 teaspoon fresh chopped rosemary leaves)Thyme (1/2 teaspoon dry or 1 teaspoon thyme leaves stripped from the woody stems) 1/4 c. chopped fresh parsley1/2 teaspoon kosher salt (plus more if necessary)Tabasco sauce to taste

Instructions:Make the cornbread, 2-3 days beforehand, and leave on the counter to dry out.

Preheat oven to 375.

Crumble the pan of cornbread into a  very large bowl. Set aside.

*(Note this step can be done 1-2 days ahead of time and then just refrigerate the pre-cooked sausage and the onion/celery/apple mixture).  Crumble the Italian sausage into a hot skillet and brown it over medium heat. Transfer the crumbled sausage to a paper towel-lined plate and set aside.  If there are 2 tablespoons of rendered sausage drippings in the pan, add the chopped celery, apples, and onions. If not, add enough olive oil to have around 2 tablespoons of oil in the pan and add the chopped ingredients when the oil is hot. Cook, stirring frequently, for about 5 minutes or until the onions are translucent and fragrant. 

Add the onion/celery/apple mixture to the crumbled cornbread. Add the sausage and chopped herbs and toss until combined. Add the chicken broth and melted butter and toss to combine well. Season with salt and Tabasco to taste.

Press the cornbread mixture into a 9×13″ pan and bake for 30-40 minutes in the preheated oven or until the top is golden brown. Serves about 12.

Quick Black Beans

A quick and tasty way to serve black beans!  From My Predilections.

1 can black beans rinse and drained
1/2 teaspoon garlic salt
1 teaspoon olive oil generous
dash of cumin (to taste)
red pepper flakes (optional)

 Place the beans in a small bowl. Microwave on high for one to two minutes or until heated through (microwave times vary). Stir in the garlic salt, olive oil and cumin (and optional red pepper flakes).

Creamy Mashed Potatoes

These are our favorite mashed potatoes.  From America's Test Kitchen Healthy Family Cookbook

2 pounds russet potatoes (about 4 medium), peeled and sliced 1/2-inch thick
Salt and pepper
1/2 cup 2 percent lowfat milk, warmed
1/3 cup plus 2 tablespoon low fat sour cream
2 tablespoons unsalted butter, melted

1. Place the potatoes and 1 tablespoon salt in a large saucepan, add enough water to cover the potatoes by 1 inch, and bring to a boil over high heat. Reduce the heat to medium-low and simmer gently until the potatoes are tender but not falling apart (the tip of a paring knife can be slipped into the center of a potato with no resistance), about 15 minutes.

2. Drain the potatoes and return to the saucepan on the still-hot burner. Using a potato masher, mash the potatoes until just a few small lumps remain. Fold in the milk, sour cream, butter, Season with salt and pepper to taste and serve.

Ranch Version:  At the end fold in 3 minced scallions, 2 cloves minced garlic, and 2 T fresh minced parsley.

Oven Fries

Slightly adapted from The America's Test Kitchen Family Cookbook

Ingredients

• 2 to 4 potatoes, about 1 1/2 pounds total
• 2-4 tablespoons olive oil
• 1 teaspoon kosher salt
• nice sea salt or table salt for seasoning at the end

Instructions

1. Adjust an oven rack to the lowest position and preheat the oven to 475ºF.  Wash (and peel if you want) the potatoes.  Cut them into equal wedges (about 16 per potato using a medium size russet).  Note: really small pieces will over crisp during the baking.
2. Place the sliced potatoes into a large bowl and cover them with hot tap water. Let them soak for 10 minutes.
3. Spread 2-3 tablespoons of the olive oil over a rimmed baking sheet. Drain the potatoes and dry them thoroughly with a tea towel. Dry out the bowl they were just soaking in. Put the potatoes back in and toss with the remaining tablespoon of oil and the teaspoon of kosher salt. If you want pepper, season the potatoes with pepper here, too. 
4. Arrange the fries in a single layer on the baking sheet and cover the sheet tightly with foil. Bake for 5 minutes, then remove the foil and continue to bake for 15 to 20 minutes, rotating the pan after 10 minutes to ensure even browning.
5. Remove the baking sheet from the oven and, using a firm spatula, loosen the fries from the bottom of the pan and flip.  Continue to bake until the fries are golden and crisp, about 5 to 10 minutes longer.  Rotate the pan as necessary to help them brown evenly. 
6. Remove from the oven, and season with more sea salt and/or any other seasonings you wish. Serve immediately or as soon as they are cool enough to eat. 

Dixie Salad

This salad is served every Thanksgiving in a lot of Southern Utah Homes. Rumor has it that it was served by the early pioneers because they had all these ingredients available in the fall. I don’t know if that is true or not, but I do know it’s tasty and I first tried it in St. George Utah.  Adapted from Rick Snow's mom and from Jan M. Olpin, Home of the Train – Dairy Keen.

1 Large Pomegranate

1-2 Jonathan, Gala or Jonagold Apples

1/2 Cup Heavy Cream

3 Tablespoons Sugar

1 teaspoon Vanilla

¼ to ½ cup Roasted Pecans

]Cut Pomegranates in half as you would an orange. Over a large bowl turn pomegranate upside down and whack it with a large metal spoon until all the seeds are out.  It can be a little messy, but this method is much faster and simpler then picking out the seeds.

Cut the apple into bite sized pieces, no need to peel. Add apple to the pomegranates. 

Whip Cream until stiff, add sugar and vanilla. Fold cream into pomegranates and apples. Just before serving sprinkle with the pecans. 

You can also add pineapple tidbits or bananas or mandarin oranges or even mini-marshmallows, but traditionalist only use the 4 ingredients.

Spinach Salad with Sweet-Spicy Nuts, Apples, Feta and Bacon

This salad is super yummy!  The bacon, cheese, apples, and sweet spicy nuts ,etc are a delicious combination.  Slightly adapted from Mel's Kitchen Cafe.  Served with grilled chicken it's a great entree.

Salad:

16 ounces baby spinach

½ small red onion, slivered

6 slices of bacon, cooked and crumbled or chopped into small pieces

1 cup Feta cheese crumbles, more or less to taste

1 cup dried cranberries or cherries, more or less to taste

1-2 crisp apples, cored and sliced thin

Sweet Spicy Nuts:

1 cup chopped walnuts or pecans

1/3 cup granulated sugar

Pinch of cayenne (more to taste if you want)

Pinch of salt

Red Wine Vinaigrette:

1/4 cup red wine vinegar

1/2 cup extra virgin olive oil

1 clove of garlic, pressed or finely minced

1-2 teaspoons Dijon mustard

1 teaspoon sugar

1/2 teaspoon salt, more or less to taste

Fresh cracked pepper to taste

For the dressing, shake all the ingredients together in a mason jar until well combined or run them through a quick blender cycle. Store in the refrigerator until ready to serve. The dressing can be made up to a week in advance.

For the nuts, lightly toast the nuts in a 350 degree oven for 8-10 minutes, checking often so they don't burn. While they toast, place the sugar, cayenne and salt in a skillet over medium-low heat. Cook the sugar mixture until it liquifies completely, adjusting the heat so it doesn't bubble and burn….this takes awhile but you have to watch it.  When it starts to liquefy it happens fast and can quickly burn.  Quickly toss in the toasted nuts and stir to coat the nuts with sugar.   Spread out on waxed paper and let the sugared nuts cool completely.

To assemble the salad, toss all the salad ingredients together along with the cooled nuts. Serve immediately with the vinaigrette on the side.

Baked Brown Rice

The main way I cook brown rice.  It does require longer, prep but the rice cooks up so nicely not like soggy brown rice. I always make a 9x13 pan size, and freeze half of it for a later meal.  Adapted from Mel's Kitchen Cafe.

3 cups brown rice

5 cups low-sodium chicken broth or water (if using water, add 1 teaspoon salt)

Preheat the oven to 350 degrees. Lightly grease 9x13 glass* baking pan. Place the rice in the prepared pan and pour in the liquid. Stir to equally distribute the rice. Cover tightly with a double layer of aluminum foil and bake for 1 hour and 10-15 minutes.  I like to check it after 1 hour, peeking at the bottom to make sure it’s not burning.  Remove from the oven and let sit for 5-10 minutes before removing the aluminum foil and fluffing with a fork.

*If your rice still has a bit of liquid on the bottom or conversely, if it is dried out, adjust the baking time up or down to make changes.  I like to use a glass pan so I can check on it before fluffing it.  One hour and fifteen minutes is usually perfect in my oven.

Brown Rice

Different from conventional methods of cooking rice, this is more like cooking pasta--you bring the water to boil first, add the rice and boil with the lid off.  Drain, then return to the pot off the heat and let steam with the lid tightly on for 10-15 more minutes.  And voila!  no more soggy brown rice.  While I primarily make the baked brown rice since it's more hands-off, this is my fall back recipe when I don't have an hour and half of prep time.  From Mel's Kitchen Cafe.

1 cup brown rice (any kind basmati, jasmine, etc)

6 cups water

1/2 teaspoon salt

Bring water to a boil in a large pot with a tight-fitting lid. While the water is coming to a boil, rinse the rice under cold water for 30 seconds. When the water comes to a boil, stir in the rice and salt, stirring once.

Boil, uncovered, for 30 minutes.

Pour the water off the rice into a colander in the sink. Let the rice drain quickly for just 10-15 seconds.  Then pour it back into the pot while still moist.  

Put the pot on the stove but off the heat.  Immediately cover the pot with a tight-fitting lid. If your lid isn't really tight, place a kitchen towel over the pot before nesting the lid tightly into the pot. Let the rice steam for 10-15 minutes before uncovering the pot and fluffing the rice with a fork. Season with more salt, if desired.

Apple Salsa

This is great served with cinnamon sugar tortilla or pita chips.  Also super yummy with a pork loin roast as in the original recipe from Mel's Kitchen Cafe.

2 cups crunchy sweet apples (like Fuji), cored and diced (about 2 medium apples)

½ cup red bell pepper, diced

1/3 cup fresh lime juice (from about 2 limes)

¼ cup red onion, finely diced

¼ cup fresh cilantro, chopped

1 tablespoon honey

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

Combine all the apple salsa ingredients, stirring well to coat the apples with the lime juice and other ingredients. Refrigerate until ready to serve.

Guacamole

This is my favorite homemade guacamole.  It's definitely the chunky variety--more like a pico de gallo mixed with avocado.  Soaking the onions is genius!  It's delicious!  From Martha Stewart.

INGREDIENTS

1/2 cup minced white onion 

3 ripe avocados, coarsely chopped 

1 jalapeno chile (seeds and ribs removed), minced 

1 plum tomato, seeded and diced 

1/4 cup chopped fresh, cilantro 

2 to 3 tablespoons fresh lime juice 

Coarse salt 

Tortilla Chips

DIRECTIONS

Place onion in a small bowl. Add enough cold water to cover. Let soak 20 minutes; drain.

In a bowl, combine avocados, onion, jalapeno, tomato, cilantro, and lime juice. Season with salt, and mix to combine, mashing slightly. Serve with tortilla chips.