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Mexican Rice-Grandma Morgenegg

Ingredients:

  • 3 Tablespoons vegetable oil
  • 1 cup uncooked long-grain rice (or Jasmine rice)
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 cup chopped onion
  • 2 cups chicken broth
  • 1/2 cup tomato sauce

Directions:

Heat oil in a large saucepan over medium heat. Add rice, onion, garlic, cumin, salt; cook, stirring constantly until rice is puffed and golden and onion is softened. Add chicken broth, tomato sauce (or canned or stewed tomatoes), bring to a boil.

Reduce heat to low. Cover and simmer for 20-25 minutes. Fluff rice with a fork. Serve and enjoy!

Can add: chopped red pepper, beans, lime juice, chopped serrano peppers, chopped tomatoes (at end), top with cheese

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Butternut Squash Soup-Janet Brocklehurst (Alex’s Aunt)

Ingredients:

  • 1 package butternut squash-cut up
  • 1 onion, cut into pieces
  • 2 big carrots, cut into pieces
  • 2 garlic cloves, peeled and cut in half
  • 3 Tablespoons melted butter
  • 1 Tablespoon olive oil
  • 1 Tablespoon honey
  • 1 Tablespoon brown sugar
  • 1/2 teaspoon cinnamon (I use more)
  • 1 teaspoon curry (I use more) (plus extra for after)
  • 3/4 teaspoon salt
  • 1 teaspoon lemon juice
  • 1 Apple, peeled, cored, and cut into pieces
  • 2 1/2 cup chicken broth, divided (plus extra)
  • 1/4-1/2 cup half and half (or 6 oz cream and 1/2 cup water) (plus extra)
  • 2 Tablespoons ginger (I don’t use that much. Can use ginger paste or ground ginger) (plus extra)

Directions:

Combine the first 4 ingredients (veggies) and toss with the spices and oils from melted butter down to lemon juice. Spread out on a sheet pan and roast at 425 for about 25-30 minutes. Let cool. Add one apple. Add it all to a blender with 1 1/4 cups chicken broth, blend until smooth. Pour it into a sauce pan. Add 1 1/4 cup chicken broth and 1/4-1/2 cup half and half. Add 2 Tablespoons ginger, then keep adding chicken broth, half and half, ginger, and curry until you’re happy with the consistency and taste.

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Basil Pesto-Janet Brocklehurst (Alex’s Aunt)

Ingredients:

  • 2 cups fresh basil leaves, packed
  • 1/2 cup flat leaf parsley, packed
  • 1/4 cup grated parmesan cheese
  • 1/2 cup olive oil
  • 1/4 cup pine nuts or walnuts
  • 2 garlic cloves, minced
  • salt and cracked pepper to taste

Directions:

Place ingredients in a food processor. Blend until pesto forms a thick, smooth paste. Store in fridge up to a week or freeze for a few months.

Tips:

  1. I do this with lots of different herb blends
  2. Cheese doesn’t always freeze well, so I typically leave it out and add it during cooking process later if I want it
  3. If you freeze it in zip lock bags (flat), then it’s very easy to break off pieces (however much you want-a little or a lot) for whatever you are making
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Cowboy Caviar-Aunt Michelle (Alex’s Aunt)

Mix in a bowl:

  • 1 can corn
  • 1 can pinto beans
  • 2 cans black beans
  • 1 red onion diced
  • 1 green pepper diced
  • 1 red pepper diced
  • 5 jalapenos
  • 1 celery stalk

Bring to a boil:

  • 1 cup sugar
  • 1/3 cup vegetable oil
  • 3/4 cup apple cider vinegar

Pour over veggies and serve with tortilla chips

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Instant Pot Stuffed Shells-Nicole Price (Morgenegg)

Source: number-2-pencil.com

Ingredients:

  • 15 ounces ricotta
  • 2 cups mozzarella cheese, divided
  • 1/2 cup shredded parmesan cheese
  • 2 cloves minced garlic
  • 1 egg
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/4 cup fresh parsley, chopped
  • 12 ounce jumbo pasta shells
  • 24 ounce marinara sauce
  • 1 cup water

Directions:

In a mixing bowl, combine the ricotta, 1 cup mozzarella, parmesan, egg, garlic, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and chopped parsley. Transfer mixture to a gallon sized bag

Add water to instant pot. Snip corner of the gallon bag to fill uncooked pasta shells with ricotta mixture, transferring them to instant pot as they are filled

Top the stuffed shells with marinara sauce. Do not stir. Set instant pot o cook on high pressure for 10 minutes via manual mode. After cooking, use quick pressure release. Top with remaining mozzarella cheese and cover with lid until cheese melts.