Tag Archives: whats for dinner

Growing up, I had rice and beans pretty frequently. Now, as a mom, not much has changed! We eat rice on almost a daily basis, and I’m not exaggerating one bit! Most of the time we serve it just plain rice and beans, like I had it when I was growing up, and everyone loves it! Joseph asks for it every night for dinner, but recently my older boys are starting to ask for a little more food diversity, so I’ve been trying to come up with ways to switch things up a little. Last time we made shrimp fried rice and it was a hit! This time I decided to make red pepper and lemon rice and I have a feeling it’s going to become a favorite at dinner time!


This red pepper and lemon rice is packed with flavor and is perfect to serve on its own, with a salad or grilled chicken. We kept it simple this time, but I’m pretty sure we’ll be serving it many different ways. The secret to making this rice was the DairyPure Milk that I added while the rice was boiling. It gave the rice a creamy texture that everyone really enjoyed.

I love when a recipe allows me to add an ingredient that I alway shave on hand and that everyone loves. In this case, it’s milk! With six kids we go through a ton of milk and we only buy the best! DairyPure Milk is backed by its Five-Point Purity Promise; that it contains no artificial growth hormones, it’s tested for antibiotics, it gets continually quality tested to ensure purity, only comes from cows fed by a healthy diet and is cold shipped fresh from your local dairy. DairyPure Milk tastes just as fresh as it is!

Ingredients:

5 lemons
Red peppers
5 tablespoons of lemon juice which equal to 1 1/2 freshly squeezed lemons
Dill
Salt and pepper
3 tablespoons butter
3 tablespoons of olive oil (canola oil will work as well)
3 tablespoons of garlic powder
2 cups of rice
1 teaspoon of turmeric
1/2 cup of chicken broth
2 cups of milk

 

Instructions:

Melt butter and stir in olive oil.

Stir in garlic powder, red peppers, lemon juice and continue to stir.

Add rice, salt, pepper, turmeric and cook for about 2 minutes. **Continue to stir while cooking.

Stir in chicken broth, lemon juice and milk.

Bring to a boil, cover pot and reduce heat and simmer.

Top with slices of lemon and dill (skip the dill and add parmesan cheese it taste just as amazing) and serve with a tall glass of milk, and you’re good to go!

Find the nearest store that sells DairyPure Milk using their store locator and click here for even more milk based recipes.

Get social and like DailyPure Milk on Facebook or pin along with them on Pinterest.

Thank you DairyPure Milk for sponsoring this post!


~ Beef Sancocho (Dominican Beef Stew) ~

Beef Sancocho (Dominican Beef Stew)

One of the things I love most about Florida summers are the afternoon rain. It gets really dark and it pours for about an hour and then the sun comes out like nothing ever happened. Last week it was like that all day and night and while most people hate it, I happen to love the break that the rain brings to the long, brutally hot summer days. On days like this we love to make a huge pot of sancocho, which translates to stew in english.

Normally sancocho has a minimum of three meats but we kept it simple and went only with beef. It’s by far my favorite type of stew to eat. It’s hearty, full of flavor and despite what most might think, pretty easy to make.

Beef Sancocho (Dominican Beef Stew)

Beef Sancocho (Dominican Beef Stew)

 

Ingredients:

2 pounds of beef neck bone
2 green plantains peeled and cut
2 cassava or yuca* peeled and cut
3 lb yautia* peeled and cut
3 large potatoes peeled and cut
1 large diced onions
3 large carrots
Small bunch cilantro chopped
1 tablespoon of vinegar (optional)
2 cubes of chicken base
1/4 cup of vegetable oil
1 Tablespoon of garlic powder
1/4 cup of oregano
1 Tablespoon of pepper
1 1/2 lbs of Spanish pumpkin peeled and cut
6 cups of water
salt (to taste – usually about 1-2 teaspoons)

Prep:

Beef Sancocho (Dominican Beef Stew)

Preheat oil in pot over low to medium
Season beef with oregano, garlic powder, pepper and place in oil and then brown beef on all sides.

Add in all the remaining ingredients and 2 chicken bouillon cubes.

Add in all the remaining ingredients and 2 chicken bouillon cubes.

Add water Continue to cook until meat is tender and the vegetables are soft.

Add water and boil.
Continue to cook until meat is tender and the vegetables are soft.

Serve with a side of rice and enjoy! 🙂

Beef Sancocho (Dominican Beef Stew)

 

 


~ Cappelini With Tomatoes & Basil ~

Cappelini With Tomatoes & Basil

I love pasta (click here to see last weeks pasta salad)! It’s affordable, quick to make and there’s a ton of ways to add a different flavor to them. We tend to eat pasta once or twice a week, so its pretty easy to burn out on some recipes. This week I decided to try out a simple cappelini with tomato and basil. This meal only takes 20 minutes to prepare and cook and it cost under $15.

Cappelini With Tomatoes & Basil

Cappelini With Tomatoes & Basil

Ingredients:

1 cup of olive oil

4 tablespoons minced garlic

6 pints of sliced cherry tomatoes

18 large basil leaves chopped into small bite size pieces

1 teaspoon freshly ground black pepper

1 pound of angel hair pasta

1 1/2 cups freshly grated Parmesan cheese

Prep:

Cook pasta according to the directions on the package

While pasta is cooking heat olive oil in a large pan. Add the garlic to the oil and stir over medium heat for about a minute. Add the tomatoes, basil,  salt and pepper. Reduce heat to low and cook for 5 to 7 minutes, stirring until tomatoes get soft. When the tomatoes are soft  press down and let juices run and stir for 30 seconds.

Place pasta in pan and toss. **a large mixing bowl works just as well

When serving add extra basil  and parmesan.

Never underestimate what you can make with few simple ingredients. What
is your go to easy weeknight dish?