Cilantro Lime Rice

Cooking a side dish for my husband is pretty easy. Pasta or rice and he’s a happy guy. I’m alright with both, but as we all know, having the same thing over and over can get old. Last week I decided to make my husband’s favorite meal from Chipolte. He loves that place and I really enjoy the food as well. Since I was making the beef I wanted to go all of the way and make the rice that they serve as well. I never get it when we’re eating out since I try to limit my carbs as much as possible, but I may have a difficult time saying, “No” after trying it out at home.

The cilantro and lime give the rice a nice sweetness. It adds a simple flavor that makes boring white rice into something you want to gobble down. I wont be saving this rice only for when I make something such as tacos, etc. With a simple ingredient list, this has earned its way into a regular rotation!

Cilantro Lime Rice


  • 1 cup extra long grain rice or basmati rice
  • 1/2 lime, juice of
  • 2 cups water
  • 1 tsp salt
  • 3 tbsp fresh chopped cilantro
  • 3 tsp vegetable oil

In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minute.

In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

Source: Skinnytaste

Cowboy Caviar

Looking for something different to bring to a barbeque or picnic this weekend? Or, maybe you just want something to make to gobble up yourself? Here it is folks! I made this one afternoon for a BBQ we were going to later in the evening. I couldn’t stop “tasting” it. Then, when my husband came in he couldn’t either. Once we got to the BBQ, we were anxious to open it so we could dive in. This recipe makes a lot, almost 3 pounds worth of food, and it was pretty much eaten by four adults! We forced ourselves to eat the rest of the food, but we could have just had the bean salsa and been good.

It’s a hardy appetizer, but the Italian dressing gives it a nice, light taste. Really, with all of the beans and vegetables, it’s good for you! My husband has deemed this his favorite recipe and told me to make it often!

I used roma tomatoes since they have less seeds and are better for salsas. You could also probably get away with using a can of diced tomatoes if you like. I julienned, and then chopped the bell peppers, so that they were very fine. I didn’t want the salsa to have a strong bell pepper taste, but I liked the nice crunch it gave the salsa.

Cowboy Caviar


  • 15 oz. can black beans, drained
  • 15 oz. can black-eyed peas, drained
  • 4 Roma tomatoes, pulp removed and diced
  • 2 cups frozen corn kernels, thawed
  • 1/2 medium onion, chopped
  • 1/4 green bell pepper, finely chopped
  • 1/2 cup pickled jalapeno peppers, chopped
  • 1/2 tsp salt
  • 1 cup Italian salad dressing, recipe below
  • 3/4 cup chopped cilantro
  • 1 lime, juiced (about 3 Tbsp)

Mix everything together. Cool in the refrigerator for at least 20  minutes. Serve with tortilla chips.

Italian Dressing

  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 Tbsp white sugar
  • 2 Tbsp dried oregano
  • 1 tsp ground black pepper
  • 1/4 tsp dried thyme
  • 1 tsp dried basil
  • 1 Tbsp dried parsley
  • 1 tsp salt
  • 1/2 tsp red pepper flakes
  • 1/4 cup red wine vinegar
  • 2/3 cup olive oil

Whisk ingredients together and refrigerate.

Source: Adapted from Soupbelly, originally from


When I think of Summer, I think of campfires and toasting marshmallows. If you ever have a grill going or a fire going and you don’t have marshmallows someone will always say, “You know, some S’mores would be good right about now.” There are only a few ingredients to a S’more, but their simplicity is what people love the most.

For Father’s Day, we grilled out at the marina. Since it was a cool night, we started a fire. I had all of the ingredients ready to go and we all couldn’t wait for dessert. There is nothing better about relaxing after a warm day, sitting by a fire, and toasting a marshmallow that will yield a scrumptious dessert. Below, I’ve listed the links to make your own S’more ingredients. By making everything from scratch, you turn this treat up a few notches!



Toast marshmallows. Place chocolate squares on a graham cracker and then place the toasted marshmallow on top of the chocolate. Top with another graham cracker and enjoy!


My father-in-law and I were standing around the dock one day and we talked about how it would be great to make some S’mores. I told him I could make some fresh marshmallows to go along with them. When I said that, his eyes lit up! Why not make them from scratch? I do that with everything else. So, I hit the internet to find a tried and true recipe. Who can go wrong with Alton Brown?

I know I have said this before, but you MUST make these. Even if you only do it once, which I don’t think you’ll ever go back to the packaged after trying these, you must make them! The taste is so so so much better and there are some other added benefits. Obviously, no preservatives and health are always important, but you also get some great soft fluff to eat while you make the marshmallows, they melted wonderfully in hot cocoa, and they don’t seem to get lava hot when you toast them. I am guessing it’s because of the lack of preservatives, but you can toast them and toss them right into you mouth. Every year I always do this anyways and then scream as my mouth burns. With the homemade ones, I could hand one right over to my daughter and have no worries of burning.

Lastly, Snow White approves. Who can say,”No” to Snow White :)



  • 3 packages unflavored gelatin
  • 1 cup ice cold water, divided
  • 12 ounces granulated sugar, approximately 1 1/2 cups
  • 1 cup light corn syrup
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1/4 cup confectioners’ sugar
  • 1/4 cup cornstarch
  • Nonstick spray

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.

In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

For regular marshmallows:

Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel (or kitchen shears work just as well!) dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary.  Store in an airtight container for up to 3 weeks.

For miniature marshmallows:

Combine the confectioners’ sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners’ sugar mixture.

Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.

Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.

Source: Alton Brown, Foodnetwork