Thursday, August 25, 2016

Cilantro Lime Rice

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Sometimes the most simple side dishes can be your favorite go to dish. And believe me, simple dishes are what I need right now. I am so busy with the garden and taking care of all these veggies, I don't have time to fuss over recipes.

Set your favorite main dish recipe (Mexican Beef) to go in your slow cooker, and thirty minutes before dinner start this Cilantro Lime Rice. Simple and delicious. The cilantro and lime gives this such a fresh flavor, you will think it came from your favorite Mexican restaurant. 



Cilantro Lime Rice

2 cups water
1 cup long grain white rice
1 tsp salt
4 tsp vegetable oil, divided
2 Tbsp lime juice (freshly squeezed if you have it)
3 Tbsp cilantro, chopped
Cilantro for garnish, optional


Over high heat, bring water, rice, salt and 1 teaspoon of vegetable oil to boil. Let boil until most of the water is evaporated. When water just skims over the rice, cover and simmer over low heat for 15 minutes. At the end of 15 minutes, remove from heat and let set covered for an additional 5 minutes.

Add remaining vegetable oil, lime juice, and cilantro. Stir to combine. Garnish with additional cilantro if desired.

Enjoy :)

Source: Macaroni & Cheesecake


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Monday, August 15, 2016

Gardening is Hard Work. But...

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Gardening is hard work, and while I would love a break, I am so happy with our efforts.  Here we are in mid-August and still out there picking veggies daily. That makes me so happy. 

Something fun this year in the garden is that I even heard the hummingbirds buzzing through.
They must be loving all the blossoms.

This whole side of the garden is one big mess of squash family. Zucchini, spaghetti squash, a couple varieties of winter squash, and two different kinds of pumpkin. Oh, and one little watermelon plant lost in the middle. So many vines. Here a vine, there a vine.. 


Excuse my size comparison of adding my flip flop to this photo, but I was sooooo excited when I saw how big this pumpkin was I just had to add something to the photo. I don't have tiny feet either! So excited. There might be more, but in the mass of vines, this is the only monster one I could find.

Here is our one lil' watermelon. Still happily growing.


Cilantro, still growing. So happy. 

 One of my biggest joys of the garden this year. Sweet Heat Peppers. They are thriving! Each little compact plant has a minimum of 15 peppers on it. They are just loaded! And, bonus is they are a delicious pepper. More sweet than anything which of course keeps husband happy.

 And, here is our Carolina Reaper. Grown from a seed. From a pepper my cousin sent us. We never really expected the plants would grow (only one of three did). We really never expected we would get a pepper. Now, to see if it will grow to maturity. If it does, what will we do? Probably just admire it! 

Have you ever met a reaper?

Thursday, August 11, 2016

Whole Wheat Zucchini Muffins

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You are probably flooded with zucchini recipes right now, and here I am adding another one to the list. Sorry about that, but I have to get this one in my archives right now before I lose it again! This is one of my all time favorite muffins, and I hadn't made it in several years due to a zucchini shortage.


But, zucchini is back in abundance this year, so let the muffin baking begin. But, wait. Where's my recipe? Ugh. Gone! Checked all the recipe cards, and found my original recipe, but not my notes on how I had tweaked it to awesomeness.  So, I tried the basic recipe, and husband and I just were not impressed. Being the trooper he is, he did work his way through the initial batch for his breakfasts.


Today when he walked in the door, I had this waiting for him, and got my thumbs up back from him.  In my opinion, what makes these so good, is the whole wheat flour. It just adds a nuttiness that compliments the zucchini so well.

Hope you enjoy this as much as we do!




Whole Wheat Zucchini Muffins

2 cups whole wheat flour
1 cup all-purpose flour
2 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp salt
2 eggs
1 1/4 cup sugar
1 1/2 tsp vanilla
2/3 cup vegetable oil
3 cup shredded zucchini
1 cup chocolate chips.

Preheat oven to 350 degrees.  Spray 14 muffin cups with non-stick spray; set aside.  In medium mixing bowl, combine dry ingredients.  In large bowl, combine eggs, sugar, vanilla and vegetable oil.  Stir until combined; add zucchini.  Add dry ingredients; stir only until combined. Add chocolate chips.  Do not over mix.

Divide mixture evenly into prepared muffin cups.  Bake for 20-25 minutes or until toothpick inserted in center comes out clean.  Let cool in muffin pan for 5 minutes, then transfer to cooling rack.

Store in airtight container.

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Wednesday, August 10, 2016

Summer Days

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This garden. I can't say enough good things about it this year. 
We are battling a couple issues right now, but overall it's one of our best years yet. 

After a couple years of not having much zucchini, we are enjoying a plentiful harvest.

The carrots. So pleased with the carrots. We finally found varieties that do well in our heavy soil.

Beautiful Bell Peppers. These aren't producing as well as last year, but I can't complain. 
They are healthy, and we are picking them. 

We picked our first Roma Tomatoes, eggplant, and Sweet Heat Peppers this week. Really exciting, as our new veggie of the year is eggplant. Now to try it in some recipes as see how we like it.

I don't think I have overshared my beautiful lilies this year. So, here is one for you to enjoy.

Summer day on the farm, watching the storm move in.


 Queen of the Farm with her best bud. Sadly, this photo was from their last play date. Her friend moved to Texas. We will miss them all lots, and will just have to road trip for a play date now!


 Stay Cool my friends!


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