Mom’s spanish rice

Posted on June 21st, 2010 by Danielle.
Categories: mexican, rice, side dish.

1/4 cup butter

1-1/2 cup minute rice
1/2 cup onion diced
1/3 cup green pepper diced
1-1/2 cup water
1 can tomato sauce 8oz
1 tsp salt
1/2 tsp prepared mustard (optional)

Melt margarine or butter in large skillet, add rice, onion and green pepper.  Cook and stir until rice is lightly browned.  Add remaining ingredients and quickly bring to a boil.  Reduce heat and simmer five minutes.  Remove from burner and let stand five mintues.  Fluff with a fork and serve.

You can also add chunky salsa and green chilies while cooking if you’d like.


Fried Shoe-String Onions

Posted on April 20th, 2009 by Danielle.
Categories: onion, side dish, spicy.

I love shoe-string onions. I love them on everything, steaks, hamburgers, salmon and especially in a salad.

I finally decided to give making them a try. How hard could it be, you fry some onions? The good news is that it was just as easy as I thought.

Here they are for you to try!


Fried Shoe-string Onions

1 medium sized white onion
1 egg
1 cup flour
cajun seasoning
garlic powder
Canola Oil

Cooking Supplies:
Asparagus pot
small pot to fry in
and paper towels

Start by shaving the onions super thin.  You can cut them into circles or however you’d like, but really, really thin.  Heat the oil in the pot. In a wide bowl beat the egg until smooth.  In another bowl (or a gallon sized zip-lock bag) combine all the dry ingredients.  Begin by placing sliced onions into the egg.  Hold the onions above the bowl after submersion and let the egg drip off until the onions are only lightly covered.  Place onions in the dry ingredients and coat.  Set coated onions aside for cooking.  Repeat with all of the onions you have cut.  Place onions one handful at a time in the hot oil.  Onions should stay in for a minute or two depending on how thin you cut them and how crispy you like them.  When they are golden, pull them out with tongs and set them on paper towels to drain.

Follow the Recipe Extra:

Lots of extras – First make your knife super sharp. Cut 1/4″ off the bottom of the round onion to make it more stable. Cut the onion so you get rings, they make for longer onions when fried.  Also, don’t be afraid to spice up the dry mix.  Finally for full disclosure while the flour mix is my own I got some technique help from this recipe.

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