Maggie's Recipe Blog

lime rice

2 Tbsp butter
1 1/4 C rice
2 1/4 C chicken broth
3/4 tsp salt
pepper
2 small limes juice and zest
3 Tbsp cilantro, chopped
1/4 tsp cumin

Melt butter with rice in skillet.  Add the rest of the ingredients and bring to a boil.  Reduce heat, cover and cook for 20 minutes.  Makes about 4 cups cooked rice.

rice & peas

This is a Jamaican dish that is served with everything.  It is usually piled high on your plate covering about 2/3.  They call the kidney beans peas.  It is so good.  We like it with anniversary chicken a lot, although it is not a Jamaican dish.

1 C red peas (kidney beans)
milk from one coconut (1 1/2 cans coconut milk)
2 tsp salt
1 tsp pepper
2 stalk escallion (green onion)
3 sprigs dried thyme
2 C rice (white long grain)
1/2 tsp whole Jamaica allspice

Wash peas and soak overnight in sufficient water to cover.  The following day place peas and water in a thick bottomed pan sauce pan with 1 can coconut milk, salt, pepper, scallion, thyme and Jamaica allspice.  Bring to a boil.  Simmer, covered, for 2 hours until the peas are cooked.  Meanwhile, soak the rice in the remaining 1/2 can of coconut milk.  Add water to just barely cover.  Once peas are cooked, remove thyme and scallion and add the rice with milk.  Simmer 15-20 minutes more until rice is cooked, adding more coconut milk or water if necessary.  Serve hot.  Serves 6-8.  Be careful to pick out the allspice as you eat!

funeral potatoes

Now, I know it's taboo to call it Funeral Potatoes, but this is what my family calls it.  I can't break the habit.  I've never had a recipe for the potatoes, but I know generally what goes in it, so I made my own.  I've added things that I think give it a nice flavor.  I know it's a ton of cheese, but everything is better with cheese!  Also, I think it sets the taste better if you mix the potatoes the night before and refrigerate.

1 bag (1lb 4oz) shredded hash browns
1 can cream of mushroom soup
1 cup sour cream
1 stick melted butter
1 lb shredded cheese (colby-jack or medium cheddar)
1 large sweet onion chopped and saute'ed in butter until clear
    and slightly brown
salt & pepper to taste
corn flakes

Mix the all the ingredients, except the corn flakes.  Put into a 9x9 pan/stone.  Bake at 350 until it's bubbling.  Meanwhile, pour cornflakes into a gallon size ziploc bag.  Crush.  Once the potatoes bubble (about 30-40 minutes), top with corn flakes and bake until the cornflakes slightly brown.  There is plenty of butter and cheese oil that come to the top, so there is no need to add butter to the cornflakes.  Enjoy!