Cafe Rio Cilantro Lime Rice (copycat)

Ingredients:

2 T butter
pepper to taste
1 1/4 cup uncooked white rice
juice and zest of 1 large or 2 small limes
2 1/4 cups chicken broth
2 T finely chopped cilantro
3/4 tsp salt
1/4 tsp cumin

Instructions:
In a skillet, melt butter with rice. Add the chicken broth and the rest of the ingredients. Bring to a boil, then reduce heat to a simmer, cover, and cook for 20 minutes or until liquid is absorbed.

Mom's Baked Beans

 From the kitchen of Jean McGee

2 large cans Pork & Beans (drained)
1 can Tomato Soup
1 1/2 cups Brown Sugar
1/4 - 1/2 Onion, chopped 
1 can Green Chile
2 Tblsp Worcestershire Sauce
2 Tblsp Mustard

Bake at 350 degrees uncovered for at least one hour. Top with bacon if desired.

Baked Feta "Pasta"

1 Spaghetti Squash (halved lengthwise and seeds removed)

8 oz block of Feta Cheese

2 cups Grape Tomatoes (halved)

2 cloves Garlic (minced)

Salt & Pepper

Olive Oil

Fresh Basil (chopped)

Microwave spaghetti squash for a couple of minutes to make it easier to cut. Gently scape out seeds and place both halves open-side up in a shallow baking dish. Place 1/2 a block of feta in each hollowed-out spaghetti squash half. Add 1 cup of halved tomatoes and 1 minced garlic clove into each half. Sprinkle each with salt & pepper to taste and drizzle with olive oil. Bake uncovered at 400 degrees for 1 hour until the squash is cooked and tender. Use a fork to separate the squash from the edges and mix together with the feta, tomatoes, and other ingredients. Top with fresh basil. Eat directly from the squash bowl as a meal, or serve as a side dish.

Parmesan Orzo

Serves 2-3

Ingredients:

• 2/3 cup (4 oz) orzo
• 1 Tblsp butter
• 2 Tblsp cream or milk
• 1/4 cup shredded parmesan
• salt & pepper to taste

Instructions:

• Cook orzo according to directions.
• Drain and add butter.
• Stir butter into past until melted
• Add cream and parmesan.
• Add salt & pepper.
• Garnish with parsley, if desired.