Mexican Rice in a Toaster Oven

I've made this version of Mexican Rice for years.  In fact, I'll make a batch just for me, and eat it all.  My late husband didn't care for rice that much, so I made it to my taste.  Which as we all know, if you're making something just for you, you should make it to your taste as well. 

And while I made this in my toaster oven, you can make rice this way in a regular oven as well.   In fact when I used to volunteer at the Senior Center and we served rice, I'd bake it in the regular oven, and it always worked out.  

But this is Multicooker Monday, and so I decided to make rice in the toaster oven.  And it worked, really well. 

There are two steps to my Mexican Style rice, but you can totally omit the browning portion, but I don't think it tastes as good.  

Here's few pictures of the process. 

Browning the rice

After the water and salsa has been added

The rice in the toaster oven container

And the finished rice

Mexican Style Rice in Toaster Oven

Yield: 2 Servings

Author: Sid's Sea Palm Cooking -

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

This makes two generous servings. You can also double or triple the recipe. It makes a great side, or as a filling for a burrito.

Ingredients

• 1/2 cup white rice  ( I like converted rice for this)
• 1/2 cup jarred or home made salsa
• 3/4 cup water - divided  in half or so 
• 1/4 cup water (optional)
• 1/2-1 tsp. EVOO
• Non stick spray

Instructions

1. Heat a pan over medium heat and add the EVOO.  Pour the rice in and let brown a little, keeping a close eye on it and stirring often.  
2. While it is browning, spray a pan that can go in the toaster oven with a little non-stick spray.
3. Continue to cook the rice in the pan until evenly browned.  Turn off the heat and pour in the 3/4 cup water.  It will bubble and steam, but that's ok.  Add the 1/2 cup of salsa and stir through.  Pour into the pan which has been sprayed with the non stick spray.  If it looks a little dry, add the additional 1/4 cup of water.  Place a piece of aluminum foil over and seal the pan well.  Place into the Toaster Oven and set the temp to 375 degrees and bake for 30 minutes.  Take out of the oven, remove the foil and fluff with a fork, and replace the foil.  You can serve this with refried beans, top with cheddar cheese or use as part of a filling in a burrito.

 Note:  You do not need to brown the rice first for this dish, but it does taste better.  

If cooking regular rice, you don't need as much water, but an extra 1/4 cup of water per half cup of regular rice will ensure that the rice is fully hydrated and cooked.  A little of moisture will escape in the form of steam. 

Did you make this recipe?

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Multicooker Monday

• • Air Fryer Buffalo Chicken Wings by Karen's Kitchen Stories
  • Fryer Tofu 65- Vegan by Sneha’s Recipe
  • Instant Pot Kheer by Magical Ingredients
  • Slow Cooker Barbecue Green Beans by Palatable Pastime
  • Slow Cooker Steak Fajitas by A Day in the Life on the Farm
  • Toaster Oven Mexican Rice by Sid's Sea Palm Cooking

Bacon Jam

A few weeks back I attended a party and got to taste this thing called Bacon Jam.
My mouth started singing in joy, and if you don't think that's embarrassing, well, let me tell you it is. Especially when it tries to sing the high notes.

I spoke to the lady who brought it, and she told me she'd only brought a couple of jars with her, (they're snowbirds), but wanted to share a little bit of it.  I'm so glad she did. 

I had to try and recreate it.

I had to.

And while my version may not be exactly like hers, it's good enough.
At least to share the recipe.

You can play with amounts of this a little, but it's important to make sure you have a good quality bacon to start with.
That is, bacon you yourself like the taste of.
I did go online and looked at a lot of recipes, and read all the commonalities.  Most had onions, brown sugar and bacon as the base.  Many added other herbs, flavored vinegar, etc.
You can also double the amounts in here, I didn't cause if I did, I'd either eat myself silly or have to share it more often.  
  I made this to my taste.  You can play with the amounts if you like, but I would ask for your first time through to just follow it.  

You do need to simmer this, slowly, it is a jam after all. 

In the pan.  After I took the picture, I transferred it all to a larger skillet.  I didn't want to crowd it too much.

After it's cooked for about 10 minutes or so.

I then added the brown sugar and let it simmer

As you can see, it's had a chance to simmer for a few, the color is starting to develop a little, and that's when I plunked a whole Serrano pepper in.    

I just kept simmering this for another 20-30 minutes.

I served this on some cream cheese, but I'm thinking it shouldn't be limited to just that.  I'm going to try it on some burgers, turkey burgers come to mind, or maybe a pork burger, and or how about adding some to a grilled cheese sandwich.

You could also do as I do, which is eat it with a spoon, straight out of the jar.  
I should never admit to stuff like that, but when I do, I will get a fresh spoon every time. 

Bacon Jam

Yield: 8-12 servings as an appetizer - makes a 6 oz. jam jar

Author: Sid's Sea Palm Cooking - adapted from several recipes

prep time: 10 Mcook time: 45 Mtotal time: 55 M

This is totally for the bacon lovers among us. Sweet, salty with a touch of heat, it's perfect draped over some cream cheese and served on toast points.

ingredients:

• 1/2 lb. uncooked, thick slice bacon, cut into dice
• 1 smallish onion (tennis ball size)- cut into dice
• 1/2 cup brown sugar
• 1 whole Serrano pepper (can also use jalapeno if desired)
• 2 teaspoons rice wine vinegar
• 2 teaspoons fruity balsamic vinegar glaze - you can make your own or buy some.

instructions:

How to cook Bacon Jam

1. Cut the bacon and onion into a dice, approximately the same size.    Place in a shallow pan and cook slowly for about 10 minutes or until the onions becomes translucent.  You don't want to brown the onion, this just makes it bitter.   Stirring every few minutes.   Do not remove the fat. 
2. Add the brown sugar, mix it in and simmer for at least 20 minutes, stirring every 5 minutes or so.   Add the whole pepper, and let it simmer with the rest of the ingredients.  Remove after ten minutes, seed it, discarding the seeds. Mince the rest of the pepper up, and add back in with the simmered bacon and onions.  
3. Simmer over low heat for an additional 10-15 minutes, stirring from time to time.   The mixture becomes very thick and jam like.    Simmer a little longer if needed.  Add the rice vinegar, and stir through.   Then add the balsamic glaze, and stir to combine.  Taste.  Pour or spoon into a jam jar and let sit for 15-20 minutes.   The fat from the bacon will rise to the top and you can them remove the excess fat, if you like. 
4. Serve at room temp on top of a block of cream cheese, with either toasted bread points or good crackers.
5. You can also use this as a burger topping or on a grilled cheese or ?  

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All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2020, with all rights reserved thereof.

Check out my cookbooks on Amazon.  All are available as paperbacks or as e-book. 
 Simple Shrimp Recipes - 25 + Appetizer, Entree and Dipping Sauces.
 Nibbles and Bites - A Compilation of Appetizers, Canapes and Finger Foods. 
  Hygge - Danish Food and Recipes 

Community Potluck for November 2019

We had our Community Potluck the other day, and now I'm searching for new descriptive phrases and words to say about it.  

We had quite a turnout, and I neglected to get pictures of the containers, well, the Tagine tops, for the Moroccan dishes,  I thought I'd gotten them, but alas, I was too busy visiting with people. 
I did however get pictures of the contents, and as usual, I missed a couple of dishes, but hey, I do this for fun, and cause I like to do it.   
Without further ado, and no fanfare either, here are the dishes.
The two Moroccan dishes, one chicken and the other veggies. 

There was also this awesome Foccacia Bread topped with Pistachio's

a cornbread casserole

and Green Beans - the flat kind, so good

Deviled Eggs- always a hit

Two kinds of Mac n' Cheese- and you know me, when I see pasta I have to have some.

 Both were excellent - who doesn't like Mac n' Cheese?

I missed the shot of the Macaroni salad, sigh.
But there was an excellent Sausage and Chicken Gumbo- hmmm, this has given me an idea, I have some lovely Andouille sausage in the fridge that needs cooking.

As well as some Chili - it's getting cold out there, and I'm thinking it's time for me to make a pot of chile as well. 

I  made a couple of appetizer type dishes. 
A tomato tart - I'll be sharing the recipe soon

I also made the Butternut and Apple Galette, I think I'm in love with this.

There is nothing like fresh picked greens in a salad.  The marinated carrots were awesome in here.

Spanakopita - love these, so good.

and desserts
Cookies, cakes and pies.

If you go home hungry from one of our gatherings, that is your problem, cause there's usually something her for everyone. 

Community Potluck for October 2019

The weather was gorgeous yesterday, and everyone stopped outside to admire the sky and sunset after the potluck.
It was a year ago that our area was devastated by Hurricane Michael, and many of us remarked on that fact.
But it didn't stop us from enjoying not only great food,  but also great company.

Here's a lineup.

I had to make something that was a nod to the month. 
Spicy Witch Fingers with Ogre's Blood tapenade  (I'll share the recipe soon)

We also had this great Taco Casserole

Chicken Marsala

Some rice to go with it.

A Hash Brown Potato Casserole

we also had some Mac and Cheese

Roasted Cauliflower

Fruit Salad

Some Tabouli

Wings with two sauces

Totally forgot to get the picture of the pineapple, sigh.
But...
And then there were the desserts

Here's my plate with a little of everything

Now for the sunset shots.
I wish the camera could do justice to the colors, they were so subtle but beautiful.

Community Potluck for September 2019

This is how I filled my plate last night at the Community Potluck.   Just in case someone missed being able to attend, I just wanted to let you know what you missed.
And that doesn't include the desserts either, or the piece of quiche I shared with my DH.

I tell you if you go home hungry after one of these gatherings, it's your problem.
We do also encourage people to bring their own plates and cutlery, in the interests of being green, however, we also do supply plates, cutlery and glasses just in case.

This is a community potluck and one we encourage everyone to attend.

As usual I'm amazed by not only the variety, but also the total deliciousness of all the dishes.   What strikes me as funny though is that sometimes, there appears to be theme for the various offerings.
Last night we had several seafood dishes. 
Which is all good.
   
Take a look at what was brought and enjoyed.

This was a Fish Dip with a lovely zing from some horseradish. 

I admit to taking the easy way out and made some Deviled Eggs.

But someone had to bring some.  I mean Deviled Eggs and Potlucks go together, don't they?
 Chips and Dip

Crudite aka veggie platter

Coleslaw, one of my all time favorites

Shredded Pork - I didn't get a shot of the buns though, but I think people know what they look like.

Loaded Summer Cauliflower Salad

Mini quiche-

Crab and Red Snapper Cakes,

Pasta Salad

Seafood Quiche

Green Salad

Chicken Nuggets

And of course, Pineapple with the Santa toothpick holder

The table in all of its glory, well, most of its glory.

There were also lots of desserts.
This pretty pink cake, Strawberry I believe

Pie

Carrot Cake

Lemon Meringue Pie

All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2019, with all rights reserved thereof.