A Spicy, Spanish Inspired Dinner

Sweet and Spicy Spanish Rice from Betty Crocker's Good and Easy Cookbook

Ingredients
3/4 lb. pork boneless loin, cut into 1/2 inch pieces (I omitted this all together because this was going to be a side dish)
1/2 c coarsely chopped red onion (I used dehydrated)
2 c water
1 c uncooked regular long grain rice (I used a blend I had in the fridge and needed to use up)
3/4 c thick and chunky salsa
1/4 c peach or apricot preserves (I used some orange ones in the fridge that I had to use up)
1-2 TBS lime juice
chopped avocado, if desired (I desired but didn't have any)

Directions
You are supposed to cook the pork in a skillet with the onion but I skipped that step since I wasn't using the pork. I cooked up the rice, then stirred in the salsa, preserves, lime juice and I added some green chilies, let it heat, then served.

Nutrition Facts (Including the pork chops)
Serving Size:
Servings Per Recipe: 4
Amount per Serving:
Total Calories 335, Total fat 5 g, Saturated fat 2 g, Cholesterol 35 mg, Sodium 160 mg, Carbohydrate 57 g, Dietary Fiber total 2 g, Protein 18 g

Spicy Mexicali Drumsticks from Betty Crocker's Good and Easy Cookbook

Ingredients
1/3 c buttermilk
1,4 tsp. red pepper sauce
2/3 c cornmeal
2 tsp taco seasoning mix (this had to be homemade since I didn't have any)
8 chicken drumsticks (about 1 3/4 lbs.) (I used 4 thighs, which were about 1 1/2 lbs. and I removed the skin beforehand)
Salsa, if desired

Directions
1. Heat oven to 400 degrees. Grease 9x13 rectangular pan.
2. Mix buttermilk and pepper sauce in a bowl. Mix cornmeal and seasoning mix in a bowl with a lid. (It said plastic bag, but I thought, lets not waste a plastic bag. Reduce, re-use, recycle).
3. Dip chicken in buttermilk mixture, then shake in the bowl with the lid to coat with the cornmeal mixture. Place in pan. Drizzle with oil. (How much is a drizzle? How coated should it be? I was wishing I had an oil mister to evenly cover the chicken, but not to drown it in oil).
4. Bake uncovered for 40-45 minutes, turning once. Serve with salsa.

Nutrition Facts
Serving Size: 2 drumsticks (or 1 thigh)
Servings Per Recipe: 4
Amount per Serving:
Total Calories 350, Total fat 17 g, Saturated fat 5 g, Cholesterol 95 mg, Sodium 190 mg, Carbohydrate 20 g, Dietary Fiber total 1 g, Protein 30 g

Mushroom & Wild Rice Frittata

From EatingWell: January/February 2010

This was OK for me. I had some left over brown rice on hand that I used. I think it was too much. I was just too lazy to figure out from the recipe what 1/2 c dry wild rice equaled when cooked. I didn't have enough eggs on hand. I used a cast iron skillet to put it in the oven for the final step- but managed to burn the bottoms a little with that route. I didn't use mushrooms. I will try to make a frittata again- but didn't think this first try was a great success.

Ingredients
Wild Rice
2 cups water
1/2 cup wild rice (see Note), rinsed
1/8 teaspoon salt
Frittata
5 large eggs
2 large egg whites
2 tablespoons chopped fresh parsley
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1/4 teaspoon ground nutmeg
2 teaspoons extra-virgin olive oil
1 cup chopped red onion
1 tablespoon minced fresh rosemary or 1 teaspoon dried
1 pound mixed mushrooms (cremini, white button, shiitake), sliced
1/2 cup finely shredded Parmesan cheese
4 thin slices prosciutto (about 2 ounces), chopped

Directions
To prepare wild rice: Combine water, rice and salt in a small heavy saucepan; bring to a boil. Cover, reduce heat to maintain a simmer and cook until the rice is tender with a slight bite, 40 to 50 minutes. Drain; you’ll have about 1 1/2 cups cooked rice.
To prepare frittata: About 30 minutes after you start cooking the rice, beat eggs and egg whites in a large bowl with parsley, 1/4 teaspoon salt, 1/4 teaspoon pepper and nutmeg.
Position rack in upper third of oven; preheat broiler.
Heat oil in a 10-inch ovenproof skillet, preferably cast-iron, over medium heat. Add onion and the remaining 1/4 teaspoon each salt and pepper; cook, stirring, until softened, about 3 minutes. Stir in rosemary, then add mushrooms and cook, stirring frequently, until they release their liquid and the pan is dry, 6 to 8 minutes. Reduce heat to medium-low; stir in the rice.
Pour the reserved egg mixture evenly over the rice and vegetables. Partially cover and cook until set around the edges, about 5 minutes. Sprinkle with Parmesan and prosciutto. Place the pan under broiler and broil until the eggs are set and the top is nicely browned, about 2 minutes. Let stand for 5 minutes before serving.

(6 servings)
Nutrition: 210 calories; 9 g fat (3 g sat, 3 g mono); 190 mg cholesterol; 17 g protein; 2 g fiber; 681 mg sodium; 424 mg potassium.