Crusted Salmon with Mustard & Orange Scented Rice

4 4-to-6 ounce salmon fillets
1/4 tsp salt
1/8 tsp ground black pepper
2 tsp. Dijon mustard
3 Tbs. dried bread crumbs

1. Heat oven to 425
2. Season salmon with salt and pepper.
3. Divide mustard between the tops of the fillets. Spread mustard evenly over fillets
4. Sprinkle bread crumbs over fillets.
5. Roast about 7 minutes, or until fish just flakes
6. Turn on broiler and broil fish about 6 inches from heating source until crumbs are just toasted.

Orange Scented Rice

1 Tbs olive oil or butter
1 tsp. freshly grated orange peel
2 cups water
2 cups instant rice
1/2 tsp salt

In medium pot heat oil over medium-high heat until shimmers. Add orange peel. Immediately add water, rice and salt.

Bring to a full boil. Remove from heat and cover. Let stand 5-7 minutes or until all the water is absorbed. Fluff and serve.

Pork with Gingered Pear & Pumpkin Pie Spice Rice

4 6-ounce boneless center cut loin pork chops
1/4 tsp salt
1/4 tsp pepper
4 1/2 tsp olive oil
1 1/2 tsp ground ginger
1 Tbs Dijon mustard
1 15-ounce can pear halves in juice, sliced
1 Tbs butter

1. Heat broiler, Season pork with salt and pepper. In large skillet heat oil over high heat until it shimmers.
2. Cook pork in skillet 3 minutes, turning one, or until browned on both sides.
3. Place pork on a jelly-roll pan and broil 7 minutes or until just cooked through. Remove and keep warm.
4. Meanwhile, add the ginger to the skillet, stirring to combine. Stir in mustard to combine.
5. Add pear juice. Cook about 3 minutes until liquid has thickened enough to coat the back of a spoon.
6. Add butter and swirl until melted.
7. Gently stir in the pears and remove from heat. Serve pear sauce with pork over Pumpkin Pie Spice Rice.


Pumpkin Pie Spice Rice:

2 tsp. butter
2 tsp. pumpkin pie spice
1 3/4 cups water
1/2 tsp salt
1 cup instant brown rice

1. In medium saucepan over medium heat melt butter. Add pumpkin pie spice, stirring, about 30 seconds or until fragrant.
2. Add water, salt and rice. Bring water to a boil. Cover and reduce to a simmer. Cook 10-12 minutes or until water is absorbed.

Rice and Beans

One night a week is set aside for Rice and Beans at our house. It's healthy, it's easy...and it makes Pat feel like he's soaking up his life in Brazil again for just a few short minutes.

Here's how we make it:

2 cans of beans, drained and rinsed (we use black, red, or pinto)
Pour the beans in the pot and then fill it up with water until about 1/4 inch above the beans
Put in 1/2-1 tsp of minced garlic
1/4 cup of diced onion
a pinch of salt
and some Kielbasa or sausage if you have it on hand.

Cook rice (we prefer Basmati...but really, anything will do) according to package directions.

Add cilantro to the beans and serve!

Cafe Rio Chicken

I actually got this recipe off of Candra's Family Favorites blog. It is definitely a keeper.

Café Rio Dressing
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño (Use the seeds too if you like it spicy. You could substitute a few drops of green tobasco for the jalapeno.)

Use a food processor to blend all the ingredients well. Refrigerate.

Cafe Rio Chicken
1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic—minced
5 lbs chicken breast

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.

Café Rio Rice
3 c water
4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
¾ t salt
1 T butter
½ onion
3 c rice (see note)

Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.