Sides/Salads

Quick Spanish Rice

 This rice is the perfect accompaniment to any Mexican meal. It’s great as a side dish or in burritos or tacos. And the best part is it’s super easy and quick to make. Just make sure you use instant brown rice, which is what significantly cuts down the cooking time.

Quick Spanish Rice
Serves 4
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 1/2 medium onion, diced
  2. 1/2 bell pepper, diced
  3. 1 jalapeno pepper, finely diced
  4. 2 cloves garlic, minced
  5. 1 14.5 oz can diced tomatoes
  6. 1 cup water
  7. 1 cup uncooked instant brown rice
  8. 1 tablespoon olive oil
  9. 1 teaspoon cumin
  10. 1 teaspoon chili powder
  11. 1/2 teaspoon dried oregano
  12. Dash of cayenne pepper
  13. 2 teaspoons sugar
  14. 1/2 teaspoon salt
Instructions
  1. Heat olive oil in a large nonstick skillet over medium heat.
  2. Add the onion and peppers, and sauté for about 5 minutes, until soft.
  3. Add garlic and sauté for about 1 minute or until fragrant.
  4. Stir in the uncooked rice and seasonings.
  5. Add the can of diced tomatoes and water.
  6. Bring to a simmer, cover, and reduce heat to medium-low, and cook for 15-20 minutes until rice and tender and liquid is absorbed.
Seasoned to Impress https://seasonedtoimpress.com/

Zucchini Fritters

Zucchini fritters have become my go-to way to use up the zucchini from my garden this year. These remind me a lot of potato pancakes, but I think I actually like these better — and I feel a little less guilty eating them.

Zucchini Fritters
Serves 4
Write a review
Save Recipe
Print
Prep Time
20 min
Cook Time
10 min
Prep Time
20 min
Cook Time
10 min
Ingredients
  1. 2 small zucchini
  2. 4 minced scallions
  3. 2 tablespoons each chopped parsley, basil, and dill
  4. 1 egg, beaten
  5. 3/4 cup of parmesan cheese, grated
  6. 1/4 cup of all-purpose flour
  7. 2 teaspoons of kosher salt
  8. Olive oil for pan frying
Instructions
  1. Grate the zucchini into a colander in the sink, toss with the kosher salt, and let sit 10 minutes. Squeeze out the liquid.
  2. In a large bowl, mix the grated zucchini, scallions, herbs, egg, parmesan cheese, and flour.
  3. Heat over medium-high heat enough olive oil to just cover the bottom of nonstick skillet.
  4. Add spoonfuls of the zucchini mixture to the skillet and flatten with a spatula. Fry for about 3 to 4 minutes per side.
  5. Drain on paper towels.
Adapted from (slightly) Food Network Kitchens
Adapted from (slightly) Food Network Kitchens
Seasoned to Impress https://seasonedtoimpress.com/

Quick Dill Pickles

Looking for a way to impress guests at your next barbecue? Make these dill pickles. They take only a few minutes to make (but need 2 days in the refrigerator), you can make one jar at a time, and they taste better and are more crisp than any store-bought pickles.

 

Quick Dill Pickles
Yields 1
Write a review
Save Recipe
Print
Ingredients
  1. 1 medium cucumber, cut into whatever shape you like (spears, slices, rounds)
  2. 3 cloves of garlic, minced
  3. 1 cup of water
  4. 1 tablespoon of distilled white vinegar
  5. 1 teaspoon of kosher salt
  6. 1 bunch of fresh dill
Instructions
  1. In a measuring cup, combine the water, vinegar, and salt.
  2. Add the garlic and some of the dill to the bottom of glass pint jar.
  3. Add the sliced cucumber to the jar.
  4. Pour the vinegar mixture into the jar over the cucumbers.
  5. Refrigerate for at least 2 days.
Notes
  1. Pickles will last for about 2-3 months in the refrigerator.
Adapted from Annie's Eats
Adapted from Annie's Eats
Seasoned to Impress https://seasonedtoimpress.com/