Spanish Rice

Hey!  Miss me?!  I hope so.  I think things are finally starting to slow down around here.  Holy busy summer, BATMAN!  I hope you all had a great summer.  I don't know about you, but I am so excited for Fall and everything that comes a long with it!

Last night I cooked up my yummy chicken enchiladas and spanish rice for my Dads birthday dinner.  It was a big hit.  Especially the rice.  It is so easy to throw together, and I'm sure you have all of these things sitting in your fridge or pantry.  I also whipped up some heavenly german chocolate cupcakes!  YUM!

Spanish Rice
2 Tbsp. veg oil
1 garlic clove, minced
1 1/2 c. white uncooked rice
2 c. chicken broth
1 c. chunky salsa

Heat oil in a medium saucepan.  Add garlic and stir it around a bit.  (Don't burn garlic.  It's nasty.)  Add your rice and stir it around to coat it with the oil.  Let it sit for a little while until it gets good and hot.  Add your chicken broth and salsa.  Stir to combine.  Bring to a boil.  When it's boiling stir it once and reduce your heat.  Cover and let it simmer 20 minutes.  Don't remove the lid at all during this cooking time.  It will result in some sticky rice.  When it's done fluff it with a fork and serve.  YUM!

Hoping we can start blogging a bit more!  Welcome to all the new followers!

Have a great weekend! 

Love, Erica*

Italian Pasta Salad

This has to be one of my favorite spring/summer salads.  Isn't it funny we really don't make these kinds of things in the winter?  Not only am I excited for the sun and warm weather, but i'm also excited for all the yummy food that comes with spring and summer.  I got this recipe from my sis in law, Jamie.  I fell in love with it the first time I tried it and it's always been a hit every time I make it.  It's so colorful and flavorful.

Italian Pasta Salad
1 bag of colored noodles, cooked til done.
1 bottle of zesty italian salad dressing
1/2 bottle of salad supreme seasoning
2-3 tomatoes, diced
1 cucumber, chopped
1 can of olives, sliced
1 pkg of sliced mushrooms, or throw in a couple cans of the sliced mushrooms
1 bag of the small pepperoni or large pepperoni, cut into quarters

Cook your noodles according to package directions.  I like to chop all my veggies up while its boiling.  When they are done, drain the water and run noodles under cold water until they are no longer hot.  Pour into big bowl and start throwing in all your ingredients.  You don't have to use the whole bottle of dressing.  But the noodles really suck up a lot of the moisture.  I double the batch and put 2 bottles in and let it sit over night and it was perfect the next day.  Same with the salad supreme, put in as much as you like.  I like LOTS of the stuff in mine.  Let your salad sit for a couple hours before serving and make sure to stir it before serving.

Hope your having a fabulous week!!