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Lime Cilantro Rice

If you are lime me and a big fan of the fresh Mex restaurants like Costa Vida, Cafe Rio or Chipotle give this recipe a try.  This saved us when we lived in Hawaii and there were no restaurants like this on any of the islands!

Makes 8 cups of cooked rice

  • 4 c. uncooked rice, (long-grain, white rice is best but you can use any rice)
  • 1 Tbsp. butter
  • 8 cloves garlic, minced (or 4 tsp of minced garlic from the jar or 1 tsp garlic powder)
  • 2 Tbsp  freshly squeezed lime juice
  • 8 cups water (or up to the “4” line if using a rice cooker)
  • 1 Tbsp & 1 tsp “Better than Bouillon” chicken stock or 4 bouillon cubes

 

  • 4 Tbsp. freshly squeezed lime juice
  • 3 Tbsp sugar
  • ¾ cup fresh chopped cilantro

 

1-Put the first 6 ingredients in a rice cooker and start the rice cooker. (If you don’t have a rice cooker, put the first 6 ingredients in a saucepan. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat.)

 

2-In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

 

*This is perfect for soft tacos, burritos or taco salads.

Adapted from https://therecipecritic.com/2012/08/cafe-rio-copycat-cilantro-lime-rice/

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Shoyu Pork Roast

This is a very simple, fast to prepare & yummy meal. It’s a classic pork roast with a slight Asian taste to it from the added soy sauce.

Ingredients

1/3 c. Soy Sauce (I like Kikkoman)

2 Tbs Worcestershire Sauce

1 tsp Garlic Salt

1 Tbs Brown Sugar

1 or 2 small pork roasts (I like the ones from Costco)

Put the pork roasts in the crock pot (they can be frozen or not) and pour the soy sauce, Worcestershire sauce, garlic salt & brown sugar over the roasts.

Cook on low for 8 hours (or 4 hours on high, if you don’t have that much time.)

Serve with rice or potatoes and some steamed vegetables.

*You can also add fresh, frozen or canned pineapple and juice to make this more of a Hawaiian styled pork roast.

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5 minute Chocolate Lava Cakes

These chocolate lava cakes are a new and delicious discovery here at our little apartment in Japan. I looked up several recipes on Pinterest and tried one but it wasn’t quite right so after changing a few things I think I now have the perfect, super fast, delicious and great-to-make-in-a-tiny-apartment-when-you-don’t-have-an-oven recipe! I hope you enjoy these as much as we do. And let me know what delicious variations you come up with. Happy chocolating!

 

5 minute Chocolate Lava Cakes

Ingredients:

  • ¼ cup all purpose flour (強力粉 in Japan works great)
  • 6 Tablespoons sugar
  • 3 Tablespoons unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg – beaten
  • 3 Tablespoons milk
  • 1 Tablespoon melted butter (or vegetable oil)
  • 10 chocolate chips or 2 truffles*

Directions:

In a small bowl mix together flour, sugar, cocoa, baking powder, salt, egg, milk, and melted butter. Divide between 2 mugs, ramekins or small ceramic bowls. Push 5 chocolate chips or  1 truffle into each mug*.

Microwave on high for 1  minute 30 seconds. It will still look a little gooey but don’t over bake it!  Serve immediately. Makes 2 servings.

It’s quite fabulous with a little scoop of vanilla ice cream on top or a little sprinkled powdered sugar.

*You can also use caramels, Andes mints or peanut butter in place of the chocolate chips in the middle.

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My tried and true, amazing classic Potato Salad

Ingredients

  • 5 pounds Yukon Gold Potatoes (about 8 Medium) Red Potatoes and Russets work as well, but Yukons are my favorite in this dish!
  • 4 whole Hard Boiled Eggs
  • 1-1/2 cup Real Mayonnaise (NOT Miracle Whip)
  • 1/4 cup Prepared Yellow  Mustard
  • 1/2 yellow onion, finely chopped
  • 8 whole Small Dill Pickles
  • 1 teaspoon Kosher Salt (more To Taste)
  • 1/2 teaspoon Paprika
  • 1 tablespoon fresh chives, chopped thinly (or 1 teaspoon dried chives)
  • 1/2 teaspoon Black Pepper
  • 1/2 cup chopped celery (optional, but I love the crunch it adds!)

    Preparation Instructions

    1-Boil your eggs (you can find really great and easy to follow instructions here) and let them completely cool. (I like to do this a day or 2 before if possible so there’s 1 less step.)

    2-While your eggs are boiling and cooling, wash the potatoes really well (no need to peel unless using russets.)

    3-Cut the potatoes into bite size chunks (the size you like in your potato salad), then boill until fork tender. Drain. And let them cool in large bowl in the fridge. (If you’re in a hurry you can run cold water over them, even adding ice, just be sure to drain them well and then put them in the fridge.)

    4-While the potatoes are boiling and cooling, wash and cut up your green onions and chives (kitchen shears work great for this!) If you’re using a yellow or golden onion make sure you dice it into really small pieces, unless you like bigger pieces of onion in your salad.

    4-Cut up your dill pickles and cold boiled eggs ans add them to the large bowl with the potatoes.

    5–In another smaller bowl, mix together the  mayonnaise, mustard, green onions, salt, pepper, and spices, saving a little of the chives and paprika to sprinkle over the top of the salad at the end.

    5-Pour this mixture over the potatoes, pickles and boiled eggs. Gently mix everything with out smashing the potatoes or eggs too much. Make sure all the potatoes are well covered in everything, being sure to check the potatoes at the bottom of the bowl.

    6-If you like you can transfer the salad to a pretty bowl now or keep it in the same bowl and sprinkle the salad with the rest of the chives and paprika.

    7-Cover the bowl with a tight lid or aluminum foil or plastic wrap and put in the fridge. (Potato Salad is great after it’s aged a day so if possible, make it a day a head of time and let it chill in the fridge.)

    8-Make sure your potato salad stays cool when you’re serving it and store any leftovers (not likely!) in the fridge for up to 5 days or so.  A good way to keep it cool at a picnic is to put your bowl of salad in a larger bowl that is filled with ice. You can also buy a variety of bowls that stay cold for hours, here are some examples on Amazon.

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Irish Fare for St. Patrick’s Day

Happy St. Patrick’s Day, everyone! Coming from Irish heritage (my grandmother was a Riley) St. Patrick’s Day is a big deal and we celebrate it every year with a big Irish inspired dinner and party. I thought it would be fun to share some pictures and recipes of the food we enjoy.

Green tossed salad and dressing, my mother-in-law’s amazing “Dilly Bread” cream cheese mashed potatoes, corned beef and cabbage.
The recipe for the corned beef & cabbage is very simple: cut open the package of corned beef and dump it into your slow cooker, juices, spices and all and pour about 1/4 to 1/2 c of water over it, put on the lid and cook on low for 10-12 hours or on high for 5-6 hours. For the last hour add a washed and cut up head of cabbage. Slice up the corned beef on a plate and dish up the cabbage and enjoy!
Lime Jello Jigglers (cut out with a cookie cutter) and whipped cream

Recipe for Jigglers can be found here. My kids think these are extra special because we very rarely eat jello 🙂

Rainbow made fruit pizza style: sugar cookie dough shaped like a rainbow and baked, cream cheese & whipped cream topping spread over it and rows of sliced fresh fruit + chocolate gold coins for our “pot-o-gold” makes any easy and fun to make dessert

The recipe I used for the sugar cookie dough can be found here I love that you don’t need to chill the dough before hand! I do recommend increasing the baking time a few minutes more than the recipe says.

Shamrock shaped sugar cookies made from the extra dough from the rainbow, topped with butter cream frosting and green and rainbow sprinkles.

I frosted these cookies with this butter cream recipe.

Some of the other simple and fun things we enjoyed was having the kids taking turns being “the Leprechaun” and hiding chocolate gold coins for the other kids to find and listening to Irish music. Lots of fun!