Cinco de Mayo Dinner: Mexican rice recipe

Posted by Jenny Lewis Categories: Dinner, Holiday Cooking, Kitchen Gadgets, Recipes, Grains, Boiling, Parties

Hopefully you didn’t fill up too much on dips and drinks, because I believe I have a beauty of an entree idea and a gadget that is perfectly matched.

“Make your own…” bars are super fun, and incorporating them into a party is always a hit - everyone gets exactly what they want.  And a Cinco de Mayo taco bar couldn’t be more awesome! Get yourself a meat or two, lettuce, sour cream, cheese, radishes, and some leftover guacamole and pico de gallo, set them all out in bowls with a stack of warmed tortillas for soft tacos and a stack of taco shells. And I recently made the life-changing discovery of these taco plates that keep your tacos upright and your ingredients safely inside the shells.

So what’s to serve with the tacos?

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Recipe: Sauteed Corn, Spinach, and Green Beans

Posted by Monica Edwards Categories: Dinner, Side Dishes, Recipes, Salad, Vegetables, Vegetarian, America

I prefer to have vegetables prepared with every dinner that I serve my family, so it is nice to come across a recipe that is easy to prepare while the entree is cooking away. True, the kids may pick and choose which veggie is their favorite, as my 4-year-old would, but I enjoy all three as I hope your family will. This recipe calls for frozen vegetables to save time, but I always love to use fresh when given the choice…up to your preference.

Ingredients:

• 1 tablespoon olive oil
• 1 pkg. 10 oz. frozen corn kernels
• 1 pkg. 10 oz. frozen cut green beans
• 5 oz. fresh baby spinach
• 1/4 teaspoon dried thyme leaves
• 2 teaspoons white wine vinegar
• coarse salt and ground pepper

Preparation:
Heat oil in a large skillet over medium-high, add corn and green beans, and cook about 4-6 minutes, until green beans are warmed through. Next add the thyme and spinach, seasoning with salt and pepper. Toss until spinach is wilted, about 1-2 minutes, then stir in the vinegar. Season to taste with salt and pepper. Serve in a bright dish for added pizazz.

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Whole Wheat Cornbread Recipe

Posted by Jenni Burns Categories: Dinner, Side Dishes, Recipes, Grains, Vegetarian, America, Baking

We love cornbread in our household. I liked that this recipe called for whole wheat flour. I think it makes the cornbread turn out a little less moist, and more crumbly. But definitely still wonderful - especially slathered with butter! I got the recipe right from the back of the Bob’s Red Mill cornmeal package. We ate this with some delectable Lentil Curry Vegetable Soup, yum!

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