SPANISH RICE

Confession time.  I don't know how to make rice, so I usually buy the Uncle Ben's microwaveable pouch.  It only takes 90 seconds and it comes out perfect every time!  So when my Uncle Dave asked me to bring the rice for our Mexican Christmas, I had a mild panic attack.  How many pouches would I have to purchase to be able to feed over 20 people?  Would they be able to tell it was microwaved rice? 

I then told myself to get it together.  People make rice all the time, so why can't I be one of them?  My main problem with cooking rice is that it always sticks/burns to the bottom of the pan.  Simple solution: use a nonstick pan.  Duh.  Not sure why I didn't think of that a long time ago.  I also prefer the microwave rice because the grains stay separate, rather than sticking together in mushy globs, like the carton of rice you get with Chinese delivery.  I googled and found this recipe, which had tons of positive reviews.  A key step is sauteing the rice first, so it doesn't get sticky.  I about tripled the amount of the original recipe, and it made more than enough for the 20+ crowd at Christmas.  I used mild Pace picante sauce to avoid any spicy issues with the kiddos.  I was a bit hesitant to make rice using salsa; I didn't want salsa flavored rice.  Turns out, nobody believed that the "vegetables" in the rice were salsa!  Amazing.  I tweaked the original recipe slightly.

Ingredients

2 tablespoons oil
1/4 cup diced onion
2 cloves minced garlic
1 1/2 cups uncooked long grain white rice
2 cups chicken broth
1 1/2 cups Pace picante sauce

Heat oil in large, nonstick skillet over medium heat.  Add onions and saute until translucent, about 5 minutes.  Add garlic and stir about one minute.  Do not burn!  Add rice, constantly stirring until translucent (without browning), about 5 minutes.  Pour in broth and salsa.  Bring mixture to a rolling boil then cover with a tight fitting lid.  Reduce heat and simmer for about 20-25 minutes, until rice is tender, stirring once during cooking.  Remove from heat and let sit for 5 minutes with lid on.  Fluff with fork and serve. 

THE BEST 7 LAYER BEAN DIP

When I was a child, my genius family had the ultimate epiphany: Thanksgiving dinner and Christmas dinner are the SAME MEAL.  Eating the same holiday meal only a month apart didn't bring much excitement to our lives, so we had to come up with a solution.  Embracing our Mexican heritage, we decided to start the tradition of Mexican Christmas.  Did I mention that in addition to being geniuses, we are also trailblazers?  Anyway, my very non-Mexican mother’s contribution every year is the incredibly authentic cornerstone of Mexican cuisine, 7 layer dip!  I’ve tweaked her classic recipe over the years and have taken over her Christmas appetizer duty, so she can focus on her true love, BAKING CHRISTMAS COOKIES!  Seriously, this dip is so good that I’m pretty sure my sister-in-law married my brother just so she could enjoy it annually.  Hi, Lindsay, xoxo!

Doesn't this just scream Christmas?!

Now listen, I know there are a lot of 7 layer dips out there, but this one is just slightly more delicious.   Most people don’t realize there IS a solution to those thick bean dips that always break your chips.  COOK THE BEANS!  Trust me on this one.  I made the dip for my friend Tara’s baby shower and she could not stop commenting that there was just something about it that made it slightly better than when she makes it.  We went through our methods/recipes step by step and finally figured out that when she makes it, she just opens the cans of beans and plops them in the dish.  Nope, gotta cook em!  Better texture AND color.  Trust.

The secret ingredient.  Sour cream mixed with taco seasoning.  I could just eat this with a spoon and be happy.

Ingredients:
1 can refried beans, 16 oz (use regular, fat free, vegetarian, with green chiles, etc.)
1 container sour cream, 16 oz (don't use light or fat free; it won't taste the same)
1 packet taco seasoning (Old El Paso is delicious)
Guacamole, about 12 oz (make it or buy it!)
1 jar Chi Chis thick and chunky salsa, medium heat
2-3 cups shredded Mexican blend cheese
Shredded lettuce (iceberg is best)
Chopped tomatoes
Extra salsa, if desired

Heat your beans in a saucepot on the stove, or even in a bowl in the microwave.  Stir constantly and you will notice your beans become a lovely, velvety smooth consistency in no time. Let your beans cool on the counter, giving them a stir from time to time to let that heat escape.  Or, if you’re impatient like me, you can stick them in the fridge for a quicker cool down.

Once beans are room temp, evenly spread them in the bottom of an 8x8 dish.  Pour on the salsa and spread it evenly.  Sprinkle on your first layer of cheese.  Layer on the guacamole, smoothing very carefully with a butter knife or the back of a spoon so you don’t disturb the cheese.  In a small bowl, mix the taco seasoning and sour cream.  Spoon this over the guac, spreading evenly as you go.  Now add another layer of cheese.  Top with lettuce, chopped tomatoes and a little extra salsa if you’re feeling wild.  Serve immediately, or refrigerate for about an hour first.

A few notes: use a very chunky salsa, or use a slotted spoon when adding the salsa layer.  You don't want it to get watery.  Also, I did not use fresh tomatoes in this batch because it's December and the tomatoes at the grocery store looked sad.  That's usually the top layer.  My friend, Krysta, is GF so I used Old El Paso taco seasoning and their original refried beans, Daisy sour cream, and Chi Chis salsa.  Just read labels and this can easily be GF or even vegetarian.  Just gotta get vegetarian refried beans.

Layer 1: beans

Layer 2: salsa

Layer 3: cheese

Layer 4: guac.  I'd just used my inhaler, so my shaky hands made this blurry!  Nerd alert.

Layer 5: taco seasoned sour cream

cheese (repeat layer, doesn't count!)

Layer 6: shredded lettuce

Layer 7: salsa/tomatoes

MEATY MEXICAN RAVIOLI

This is a recipe you can throw together when you have no idea what to make, and/or are short on time.  It uses ingredients that are low cost, shelf stable and usually already in your kitchen.  The olives are optional, since there's usually a clear divide between lovers and haters.  The flavor of olives can really overpower this if you're not a fan.

First, boil a bag of frozen beef ravioli.  If you want this meal to be vegetarian, choose a cheese or veggie filled pasta.

Brown a pound of ground turkey (or beef or chicken or Boca crumbles, whatever you like) then pour in enchilada sauce, salsa (I used the store brand with black beans and corn), sliced olives and drained black beans.  You could even use a plain, non chunky salsa to make this kid friendly.  Simmer while the ravioli cooks.

When ravioli is done, scoop using a small strainer (I'm lazy and didn't want to drain the entire thing over the sink with a larger colander) into the meat mixture.

Add cheese and stir.  Now, I know I'm always demanding you to use freshly grated cheddar cheese.  I am so tired of shredding and really not in the mood to do dishes.  I purchased shredded cheddar.  Please don't tell anyone.  It's lactose free!!!

This is a delicious, hearty and comforting meal.  Feel free to mix it up by going meatless, using different cheeses, or kick it up a notch and use spicy enchilada sauce and/or salsa.

Ingredients

1 bag frozen beef ravioli, 25 oz
1 lb lean ground turkey
1 can red enchilada sauce, 16 oz
1 jar salsa, 16 oz
1 can black beans, 15.5 oz, drained
1 small can sliced olives, drained (if you choose to omit the olives, you may want to add salt for additional flavor)
2 cups shredded cheddar

Boil ravioli according to package directions.  Meanwhile, brown ground beef in large nonstick skillet.  Drain off any fat if necessary, then add enchilada sauce, salsa, black beans and olives.  Simmer over low heat until ravioli is done.  Add drained ravioli to meat mixture, along with shredded cheese.  Gently stir until combined.  Serve with extra cheese, if desired.