Image Credit: Gourmet Memoirs

I have a few dishes that are go to dishes.  They are side dishes I make without even thinking about it.  Certain sides just “go” with certain main dishes, you know?

This recipe is one of those for me.  When I make Mexican food: tacos, burritos, enchiladas, etc, I always make yellow rice with vegetables.  It is an easy lazy mama’s take on Mexican Rice.

I once had the real thing, homemade by a real Mexican Mama.  It was fantastic!  But, I cannot replicate it no matter how hard I try.  This is my take on it- simplified.  And, what ya’ know… my family goes bonkers for it!  They can’t get enough.

Another bonus…you’ll get a serving of veggies in your kiddos.  This is music to your ears if you have kids who are picky about their vegetables!

:: Yellow Rice with Vegetables

2 bags of Mahatma Yellow Rice
1/2 bag of mixed veggies (I use Cascadian Farms mixed veg that has peas, carrots, and corn in it).

Boil the water according to the package on the rice (follow their measurements) along with 1 Tbsp butter. Once the water is boiling add the frozen vegetables…right out of the freezer. Allow the water to come back to a boil (this is important because the frozen vegetables will bring the temperature down).

Once the water is boiling again, add the rice to the pot. Place the lid on the pot and turn the temperature down to simmer and simmer for 15 to 20 minutes – until rice reaches the doneness that you desire.

Delicious with all things Mexican! (:

Image Credit: Super Mama Fitness

The first time I had risotto it was at a fancy restaurant while on a mini vacation with my husband for our anniversary several years ago.  I really liked it and at the time I didn’t think much about trying to make my own because I had heard how difficult it was.

Fast forward several years and I began to get a little more adventurous with my cooking and I started looking for more challenging dishes to try.  I found a recipe for risotto and gave it a whirl.  My poor husband was a big help and actually ended up cooking the other dishes while I slaved over the stove, sweating like a pig, babysitting the risotto.  And, after all that work…we didn’t really enjoy it.  It was just -eh.

So, when I saw this recipe for Easy Risotto I had to give it another go.  It was super easy and my husband and I both thought that this risotto was actually much tastier too!  I’ve since made it several more times and even served it to others.  It gets rave reviews.

So, if you’ve been too scared to attempt risotto, give this one a shot:

:: Easy Risotto

3 Tbsp butter
1/2 onion finely chopped
1 cup Arborio rice (yes, it has to be this type)
3 1/2 cups of chicken broth (plus more if needed)
1/2 cup grated Parmesan
*optional chopped fresh parsley if you desire for color

Melt 2 Tbsp of butter in a large skillet over medium heat. Add the onion and saute until transparent and softened. Add in the rice and cook for about 2 minutes to toast up the rice a bit.

Add half of the broth (1 3/4 cups) and simmer, stirring once, until absorbed (about 8 to 10 minutes). Then, add the remaining broth and simmer, stirring once, until the rice is tender and creamy.

if the rice isn’t tender and cooked through add a small amount of broth and allow it to cook out until it is the desired texture.

Stir in the Parmesan and the remaining 1 Tbsp of butter and serve. If you want color, add the parsley.

*Delish with a simple dish of grilled chicken and a green salad or vegetable.

Fried squash is like a sign that it is summer time in my opinion.  A summer can’t go by that we don’t make it for dinner at least a few times!  Summer wouldn’t be worth this horrible heat if it weren’t for the delicious home grown tomatoes and fresh yellow squash!

This technique for coating and frying yellow squash came from my mama and it couldn’t be any easier!  My husband loves this dish and I know your family will too.  Give it a shot while the yellow squash are still available!

:: Fried Summer {Yellow} Squash

2 or 3 yellow squash, washed and cut into round slices.
1 egg
3 or 4 Tbsp flour (plus extra)
coconut oil (or your favorite oil for frying)
sea salt

Scramble the egg in a bowl with a lid.   Add the squash and the flour.  Place the lid on the bowl and give it a good shake so that the egg and flour will coat all the squash.  Remove the lid.  If the squash doesn’t have a good coating of flour (it still looks gooey from the egg)  add a sprinkle more of flour and replace the lid and shake.  Once all the squash has a good coating it is ready for frying.

Heat oil over medium high heat in a skillet.  Once the oil is hot dump all the squash into the pan.  Fry and flip until all the squash are done and have a golden brown coating.  Sprinkle with salt and serve.  Mmmmm.