Cilantro Rice
Prep Time: 10 minutes
Cook Time: 20 minutes

1 Cup long grained rice
2 Cups vegetable broth
1 TBSP Olive oil(EVOO)
2 TBSP onion, finely chopped
1 TBSP fresh lime juice
1 tsp salt
1/2 Cup chopped cilantro

Heat EVOO in sauce pan over medium heat. When hot add onion and sautee about 3 minutes until it starts to get tender. Add rice and stir around to coat with EVOO.

Add vegetable broth and turn up heat and bring to a boil. Stir in salt. After reaching boil, turn back down to simmer and cover for 15 minutes.

After 15 minutes add lime juice and cilantro, replace lid and cook another 5 minutes or until all liquid has been absorbed.

Fluff with fork and serve.

Meatballs...

 I was looking through some old recipes of mine and came across a couple favorites that I used to use for parties both at home and at one of the restaurants I used to work for here in town. They are very tasty and rather easy to assemble. Since these are older recipes I do not have any pictures to accompany the recipe. Had I known years later I would be putting together a blog I would have been better prepared. Hope you enjoy them.

Asian BBQ Meatballs(can also be served as an entree over rice)
Prep Time: 15 minutes
Cook Time: 20 minutes

1 LB ground turkey
2 tsp fresh ginger, minced(1tsp dry ginger)
2 tsp minced garlic
1/4 tsp crushed red pepper
1/2 tsp salt
1 Egg white
1/2 Cup cornstarch
1/2 Cup all purpose flour
2 Cups Olive oil(EVOO)

BBQ Sauce(can also be used on poultry, fish and pork)
1 Cup ketchup
2 TBSP hoisin sauce
1 tsp rice vinegar
1/4 Cup grape jelly
1 tsp soy sauce

Combine turkey, ginger, garlic, red pepper, salt and egg white in mixing bowl and mix well. Form into 1 inch meatballs and set aside. Combine corn starch and flour together and roll each meatball in the mixture and set aside until ready to cook.

Heat EVOO in large skillet over medium heat, cook meatballs for about 10 minutes until browned. Drain onto paper towels. Drain excess liquid from pan.

Combine sauce ingredients in same pan over medium high heat, stirring until well combined, about 3-4 minutes.

Place cooked meatballs in a single layer in skillet coating each meatball with sauce. Cover, simmer 10 minutes, stirring occasionally until sauce is bubbly and meatballs are cooked through. Sauce can also be heated separately and served on the side if desired. Wine Pairing: Pinot Grigio, Chenin Blanc, Merlot or Zinfandel. Beer Pairing: Lager or Pilsner. 

Cranberry Glazed Meatballs
Prep Time: 20 minutes
Cook Time: 20 minutes

1 LB ground beef or use 1 16oz package
of prepared, bite-size meatballs, THAWED
1/2 Cup fine dry bread crumbs
1/2 Cup minced onion
1/4 Cup milk
2 Eggs beaten
1 tsp salt
1/4 tsp ground black pepper
1/2 tsp Worcestershire sauce
1/4 Cup Olive oil(EVOO)

Glaze(can also be used for poultry and pork)
1 15oz can of cranberry sauce(jellied)
1 12oz bottle chili sauce

In mixing bowl combine first 8 ingredients, mixing well and shape into approximately 36 1 inch meatballs.

In a large skillet heat EVOO over medium heat, cook meatballs 10-15 minutes or until browned. Drain on paper towels. Drain excess liquid from pan.

In same pan combine cranberry sauce and chili sauce. Cook over medium heat, stirring until well mixed. About 3 minutes.

Place cooked or thawed meatballs in a single layer in pan, coating each meatball evenly. Cover and simmer for 10 minutes, stirring occasionally until sauce is bubbly and meatballs are cooked through. Serve right away, or keep warm in crock pot or oven on low setting until ready to serve. Wine Pairing: Syrah/Shiraz or Zinfandel. Beer Pairing: Ale or IPA.

Avocado Cream Sauce
Prep Time: 30 minutes

2 Each ripe avocados peeled and pitted
1 tsp minced garlic
2 TBSP fresh chives, chopped
1 TBSP fresh cilantro, chopped
1/2 TBSP fresh tarragon, chopped
Juice from 1/2 a lime
2TBSP butter
1/4 Cup heavy cream

In food processor or blender, combine avocados, garlic, lime juice and fresh herbs. Melt the butter in a saucepan over low heat, stir in avocado puree, stirring constantly until heated through. Add cream and continue to heat, but do not allow to boil. Add salt to taste.

Serve warm over foods, or chill and place in squeeze bottle for later use. Use within 2 days.

Spicy Southwest Dry Rub
Prep Time: 10 minutes

2 TBSP chili powder
2 TBSP packed brown sugar
1 TBSP ground cumin
2 tsp minced garlic
2 tsp cider vinegar
1 tsp Worcestershire sauce
1/4 tsp ground red pepper

Combine all ingredients in a small bowl. Press rub evenly onto steaks, roast, pork or chicken before grilling or cooking in the oven. Make sure to watch meats and to turn if needed to avoid burning. Makes about 1/4 cup.

Avocado Cheese Bread
Prep Time: 15 minutes
Cook Time: 17 minutes

2 Each avocados-peeled, pitted and mashed
2 Eggs beaten
1 8oz container lemon flavored yogurt
1 Cup shredded Monterey Jack cheese
1 Cup self-rising corn meal mix
1 TBSP fajita seasoning

PREHEAT OVEN TO 425 DEGREES

In a large mixing bowl, combine avocados, eggs, yogurt, cheese, cornmeal, and fajita seasoning until well blended.

Grease a 9x13 inch pan. Spread mixture evenly into the greased pan.

Bake for 17 minutes or until the top turns golden brown and a toothpick inserted into the center of bread comes out clean.

When finished let bread cool on rack or cutting board for 5 minutes before cutting and serving.