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Dine In: Brisket Chili


Brisket ChiliPaul has very definitive ideas about chili, you know, being native Texan and all that.

He says in Texas there’s only one way to eat chili: meat, tomato sauce and spices. No beans, no onions, no beer, no vegetables or anything else. Texas-purist chili is the only way to go, he’ll tell me.

Well, I didn’t grow up in Texas. Any of the aforementioned items are fair game when it comes to chili for me. Let me just say it now, too. I like beans in my chili.

Have you recovered yet? Good, then let’s move on.

Last weekend, we smoked a brisket. A huge brisket. A brisket that fed four people three times, with some to spare.

I froze the rest of the smoked brisket, and it’s been burning a hole in my freezer ever since. I wanted to use it for chili.

Surprisingly, Paul agreed.

He agreed on the condition that it’s still only brisket, ground chuck, tomato sauce and spices. That’s all. No beans, no onions, no beer and no vegetables of any kind.

Deal.

The chili was amazing (even without the beans). It simmered on the stove for a few hours and made the perfect Friday night meal!

Brisket Chili

Ingredients:
1 lb smoked beef brisket, cut into bite-sized chunks
1 lb ground chuck
1 (15 oz) can tomato sauce
1 pkg Wick Fowler’s 2-Alarm Chili Kit
2 cups water

Directions:
Brown the ground beef and drain the fat. Add brisket and stir until heated through. Add the tomato sauce, water and seasoning packets (except the ones labeled Red Pepper and Masa Flour.)

For hot chili, stir in the red pepper; for medium spice, use half the red pepper. For mild spice, omit the red pepper.

Cover and simmer 30 minutes or until meat is tender.

For thicker chili (the way I like it), stir in the Masa Flour. Simmer 15 to 20 more minutes (or a few hours).

Serves 8

Nutritional Information: Calories Per Serving: 189, Calories from Fat: 85, Fat: 10 g, Trans Fat: 0 g (3 g Saturated Fat), Cholesterol: 63 mg, Sodium: 501 mg, Potassium: 218 mg, Carbohydrates: 4 g, Fiber: 1 g, Sugar: 2 g, Protein: 21 g.

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Dine In: Cheesy Olive Potatoes


Cheesy Olive PotatoesPaul made dinner last weekend, and it was amazing, as always. The weather was cold and drizzly, and it was the perfect opportunity to cuddle up on the couch and binge watch some of our favorite shows on Netflix, the ones like “The Killing” that we can only watch if the boys aren’t home.

I think I’ve already told you about the crunchy, oven-baked pork chops he made, but then he made a potato dish I’d never tasted before.

At first, I thought olives were a strange pairing with potatoes. I love green olives, so I went with it.

These potatoes were so delicious. Use a firm russet potato for this dish. We used a softer, Yukon gold, so we ended up with more of a mashed potato consistency (either way was outstanding). Now, Paul loathes mayonnaise. He can hardly stand to even look at it. He substituted butter, softened to room temperature, for the mayo. You do need something to bind the dish together and add a creamy consistency. We used green olives, but you could also use black ones.

These potatoes were the perfect side dish to the crisp pork and delicious the next morning, reheated and served under scrambled eggs.

Cheesy Olive Potatoes

Ingredients:
3 lbs potatoes (about 6 medium), peeled and cubed
1/2 cup white onion, diced
1 lb processed cheese (Velveeta), cubed
1 cup mayonnaise or butter
1/2 lb bacon, cooked and crumbled
3/4 cup ripe green or black olives, sliced

Directions:
Fill a large pot with cold water and add potatoes, making sure there is enough water to cover. Bring potatoes to a boil. Then, reduce heat and simmer for 10 to 15 minutes until tender. Drain the potatoes and let cool slightly.

Mix onions, cheese, bacon, olives and mayonnaise or butter. Toss with potatoes, mixing well to incorporate. Preheat oven to 350° F. Place potato mixture into an ungreased baking dish. Cover and bake for 30 minutes.

Serves 10

Nutritional Information: Calories Per Serving: 466, Fat: 34 g (11 g Saturated Fat), Cholesterol: 43 mg, Sodium: 870 mg, Carbohydrates: 28 g, Fiber: 2 g, Protein: 13 g.

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Dine In: Super Spaghetti


When I ask my kids to help plan menus for the week, I ALWAYS get the same two responses. Tacos and pasta (usually tortellini, sometimes spaghetti).  While those are great suggestions and I appreciate the input and all that, tacos and pasta every week are not good for variety or for my waistline. I love them both, but I need to eat them less frequently than my children, apparently. So, this week is like all others. I’m sitting with my notebook at the kitchen table, a cup of coffee next to me, surrounded by detritus of the week: signed reading logs, castoff envelopes from actual paper mail and a vase of flowers Paul brought me last week with lilies and greenery still holding on. The boys are sitting nearby, probably on an electronic device, and I asked the million-dollar question, “What do you want for dinners this week?” “Tacos!” was Curt’s immediate response. “Spaghetti,” Luke answered.  Perhaps this is not the season of life to force variety into the equation.  So, tacos it is (but we’re making blackened tilapia tacos with a jalapeño slaw) for Tuesday. On Friday, we’ll have super spaghetti, a recipe I found in an old cookbook my friend Jo Anne sent to me last week. I think she got it at a thrift store in the small town where she works (knowing I love to read cookbooks), and it’s an old, yellowed tome, but the spaghetti recipe I found in the book is also all over Pinterest in some form or fashion.  The boys loved it, and it definitely added some variety to our pasta rotation.   Super Spaghetti Ingredients: 16 oz spaghetti, uncooked 1 lb extra-lean ground beef 16 oz jar spaghetti sauce 1/2 cup butter, sliced (divided use) 1 cup cottage cheese  8 oz cream cheese, softened 1/4 cup sour cream 8 oz shredded cheddar cheese  Directions: Preheat the oven to 350° F. While the oven heats, bring a large pot of water to a boil; add salt and spaghetti. Cook until the noodles are al dente, about 8 to 10 minutes. Drain well.  Heat a large skillet over medium-high heat, and add lean ground beef. Brown the beef until cooked through. Drain grease. Mix the spaghetti sauce into the browned ground beef.  In another bowl, combine cream cheese, sour cream and cottage cheese until well-blended (you can substitute ricotta for the cottage cheese). Place a layer of butter slices on the bottom of the pan (or spray liberally with a nonstick cooking spray). Top the butter with half of the cooked spaghetti, and then top that with the cheese mixture. Place the remaining half of the spaghetti over the cheese mixture, and then top with the remaining butter. Pour the meat sauce over the entire dish, making sure all the noodles are covered.   Bake for about 30 minutes. Top with cheddar cheese, and bake for 15 more minutes  or until cheese is melted and bubbly.   Serves 8  Nutritional Information: Calories Per Serving: 651, Calories from Fat: 353, Fat: 40 g, Trans Fat: 0 g (23 g Saturated Fat), Cholesterol: 181 mg, Sodium: 765 mg, Potassium: 567 mg, Carbohydrates: 40 g, Fiber: 1 g, Sugar: 5 g, Protein: 3 g. When I ask my kids to help plan menus for the week, I ALWAYS get the same two responses. Tacos and pasta (usually tortellini, sometimes spaghetti).

While those are great suggestions and I appreciate the input and all that, tacos and pasta every week are not good for variety or for my waistline. I love them both, but I need to eat them less frequently than my children, apparently.

So, this week is like all others. I’m sitting with my notebook at the kitchen table, a cup of coffee next to me, surrounded by detritus of the week: signed reading logs, castoff envelopes from actual paper mail and a vase of flowers Paul brought me last week with lilies and greenery still holding on. The boys are sitting nearby, probably on an electronic device, and I asked the million-dollar question, “What do you want for dinners this week?” “Tacos!” was Curt’s immediate response. “Spaghetti,” Luke answered.

Perhaps this is not the season of life to force variety into the equation.

So, tacos it is (but we’re making blackened tilapia tacos with a jalapeño slaw) for Tuesday. On Friday, we’ll have super spaghetti, a recipe I found in an old cookbook my friend Jo Anne sent to me last week. I think she got it at a thrift store in the small town where she works (knowing I love to read cookbooks), and it’s an old, yellowed tome, but the spaghetti recipe I found in the book is also all over Pinterest in some form or fashion.

The boys loved it, and it definitely added some variety to our pasta rotation.

Super Spaghetti

Ingredients:
16 oz spaghetti, uncooked
1 lb extra-lean ground beef
16 oz jar spaghetti sauce
1/2 cup butter, sliced (divided use)
1 cup cottage cheese
8 oz cream cheese, softened
1/4 cup sour cream
8 oz shredded cheddar cheese

Directions:
Preheat the oven to 350° F. While the oven heats, bring a large pot of water to a boil; add salt and spaghetti. Cook until the noodles are al dente, about 8 to 10 minutes. Drain well.

Heat a large skillet over medium-high heat, and add lean ground beef. Brown the beef until cooked through. Drain grease. Mix the spaghetti sauce into the browned ground beef.

In another bowl, combine cream cheese, sour cream and cottage cheese until well-blended (you can substitute ricotta for the cottage cheese). Place a layer of butter slices on the bottom of the pan (or spray liberally with a nonstick cooking spray). Top the butter with half of the cooked spaghetti, and then top that with the cheese mixture. Place the remaining half of the spaghetti over the cheese mixture, and then top with the remaining butter. Pour the meat sauce over the entire dish, making sure all the noodles are covered.

Bake for about 30 minutes. Top with cheddar cheese, and bake for 15 more minutes or until cheese is melted and bubbly.

Serves 8

Nutritional Information: Calories Per Serving: 651, Calories from Fat: 353, Fat: 40 g, Trans Fat: 0 g (23 g Saturated Fat), Cholesterol: 181 mg, Sodium: 765 mg, Potassium: 567 mg, Carbohydrates: 40 g, Fiber: 1 g, Sugar: 5 g, Protein: 3 g.

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Dine In: Pistachio Shortbread Cookies


Pistachio Shortbread CookiesHappy National Pistachio Day!

Don’t you think it’s goofy that there is a day to celebrate pretty much anything? I do, but I love it nonetheless. Several times over my career, I’ve turned a newspaper food page into a celebration of the day’s focal point.

I’m pretty sure National Dark Chocolate Day is a holiday in my honor. Of course, I also claim the same for National Cheese Day.

There is a day designated to celebrate tamales, apples, salads, blueberries, tacos, pizza, ice cream and anything else you can imagine.

Today, we are celebrating pistachios. Pistachios are a member of the cashew family. They are naturally beige in color but often colored green commercially. Pistachios are usually brined and roasted until the shell pops, then they are salted.

I love the sweet, delicate taste of a pistachio. They’re amazing in gelato and delicious in these shortbread cookies.

P.S. National Shortbread Day is January 6 in case you want to start preparing for next year.

Pistachio Shortbread Cookies

Ingredients:
1 cup unsalted butter, room temperature
3/4 cup powdered sugar
1/2 tsp salt
2 1/3 cups all purpose flour
1 cup chopped pistachios (roasted and lightly salted)

Directions:
Remove the pistachios from their shells.

Place butter in the bowl of a large food processor. Add powdered sugar and salt; process until smooth. Add the flour and pulse until the mixture resembles coarse gravel. Add the pistachios and pulse quickly about 4 more times, until they are mixed in but left in a large chop.

Empty dough out of the food processor onto a work surface, and gently shape into a ball. Cut the ball in half; roll each half into a log. Wrap in plastic wrap and freeze for 30 minutes, or until firm. In the meantime, preheat the oven to 350° F.

Remove dough from freezer and cut into 1/4-inche, consistent slices. Arrange on a backing sheet sprayed with nonstick cooking spray or lined with parchment paper. Bake until golden-brown on the edges, about 10 to 15 minutes. Allow to cool on the sheets. Remove gently and serve.

Makes 2 dozen

Nutritional Information: Calories Per Serving: 140, Calories from Fat: 80, Fat: 9 g, Trans Fat: 0 g (5 g Saturated Fat), Cholesterol: 20 mg, Sodium: 118 mg, Potassium: 41 mg, Carbohydrates: 14 g, Fiber: 1 g, Sugar: 4 g, Protein: 2 g.

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Dine In: Slow Cooker Peach Cobbler


Slow Cooker Peach CobblerI’m writing right now with my mouth watering. There is peach cobbler in my slow cooker, and it smells like heaven on earth or at least spring, which it feels like outside on this unseasonal day.

Peaches are one of my favorite summer fruits and not easy to grow or process, so it makes sense that buying peach pie filling in a can isn’t an inexpensive endeavor. However, a taste of summer is worth it on a winter’s day.

This recipe is super easy and doesn’t take a lot of time. If you start it when you come home from work on Friday night, you’ll have it in time for dessert. I had a variety of frozen nuts in my freezer and almost anything would work, but I chose walnuts for their earthy, sweet flavor, high oil content and overall deliciousness.

Slow Cooker Peach Cobbler

Ingredients:
2 (21 oz) cans peach pie filling
1 box yellow cake mix
8 oz butter
1/2 cup walnuts or other nuts, chopped

Directions:
Pour peach pie filling into slow cooker. Sprinkle with 1/2 of nuts. Top with dry yellow cake mix. Cut butter into slivers and place over dry cake mix. Top with the remaining nuts. Cook, on high, for 2 1/2 hours. Serve warm with ice cream.

Serves 8

Nutritional Information: Calories Per Serving: 692, Calories from Fat: 317, Fat: 35 g, Trans Fat: 0 g (16 g Saturated Fat), Cholesterol: 62 mg, Sodium: 664 mg, Potassium: 101 mg, Carbohydrates: 90 g, Fiber: 1 g, Sugar: 60 g, Protein: 5 g.

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Posted in: Dine In


Dine In: Meatloaf Bombs


Meatloaf BombsThis post is an homage to an account I follow on Instagram. The owner of the account, whose real name I don’t know of course, is a grill aficionado, with new, delicious-looking temptations on his account almost daily. The man must live on his back porch (which sounds like heaven-on-earth to me).

He posted a picture recently that made me stop and do a double-take. It looked amazing. It made me actually consider commenting and asking him what his secret was. After I thought about it, I knew I had to do more than consider the question. I commented and he answered! He didn’t give away all his secrets, so I had to guess at the recipe when I recreated it on a recent Friday night, but he did tell me enough to cook it perfectly. We’ll be making this again and again.

Meatloaf Bombs

Ingredients:
1 lb ground beef
1/2 cup panko or seasoned breadcrumbs
1 egg
2 Tbs Worcestershire sauce
2 Tbs parsley, dried
1 tsp garlic salt
2 Tbs ketchup or tomato paste
2 large white onions
8 slices bacon

Directions:
Mix ground beef with breadcrumbs, egg, Worcestershire sauce, parsley, ketchup and garlic salt. Form into 4 balls.

Peel white onion and remove ends. Using the tip of a sharp knife, slice through the outer ring of onion and remove. Remove the 2 outer layers of onion (the 2 largest ones) from each onion. Wrap onion around each ball of meat, forming kind of a shell. Wrap 2 slices bacon around meat balls, crisscrossing over the top and securing with a toothpick to hold the mixture together.

Preheat grill to 400° F.

Place meatloaf bombs on the grill over indirect heat. Cook until internal temperature reaches 160° F for medium, 170° F for well-done. Serve immediately.

Serves 4

Nutritional Information: Calories Per Serving: 634, Calories from Fat: 294, Fat: 33 g, Trans Fat: 0 g (11 g Saturated Fat), Cholesterol: 205 mg, Sodium: 1669 mg, Potassium: 975 mg, Carbohydrates: 21 g, Fiber: 2 g, Sugar: 8 g, Protein: 60 g.

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Dine In: Homemade Bread Bowls


Homemade Bread Bowls I remember when serving soup in a bread bowl was all the rage, and I’ll never forget the first time I had it served that way.

I was in graduate school at the University of Texas at Austin, and a class I was taking in public relations only had four students registered for the course. We only met once a week for three hours on a Friday morning. The professor elected to have class in a small bistro near campus in downtown Austin. We’d arrive and order breakfast with a never-ending pot of coffee, from which we got more than our money’s worth, and we’d pour over the lesson and engage in lively discussion and banter. It was one of my favorite classes, mostly for the ambiance and the readily-available caffeinated beverages.

Then, there was the soup in the bread bowl. I usually ordered breakfast, but remember, it was a three-hour class. If I’d eaten breakfast before my two-hour commute to class, I was hungry again about an hour into class. It was that odd time when either breakfast or lunch would work, and soup tastes good at pretty much any time of day or night.

This café served a velvety tomato soup in a whole-grain bread bowl that was sustenance enough for two meals, especially on those rainy, chilly days of the winter semester. I could savor the soup, then pick at the saturated morsels of whole-grain bread until there was nary a crumb left on my plate.

I made bread bowls recently for a soup we were going to have on a cold, Friday night, and my kids thought this was the most brilliant, novel idea they’d ever heard of.

Using instant yeast made this a practical meal for a Friday night after a long week of work.

Homemade Bread Bowls

Ingredients:
1 1/2 cups warm water
2 Tbs instant yeast
1 Tbs sugar
3 1/2 cups bread flour, more as needed
2 tsp salt
spray bottle with warm water

Directions:
In the bowl of a heavy-duty stand mixer, dissolve the yeast and sugar in the 1 1/2 cups of warm water. Make sure the water isn’t too hot or it will kill the yeast. Let it stand for 5 to 10 minutes, or until it becomes foamy.

Add 3 cups of flour and the salt, and mix at medium speed of the mixer until well-combined.

Mix in the remaining flour, 1/4 cup at a time, until the dough is smooth, only slightly sticky to the touch and begins to pull away from the sides of the bowl. Knead until smooth. Place the dough in a bowl greased lightly with olive oil or sprayed with nonstick cooking spray. Cover with a damp towel and let rise 30 minutes.

After 30 minutes, punch the dough down and divide into 4 equal-sized pieces.

Preheat the oven to 500° F. Shape each piece into a ball, and place on a lightly-greased baking sheet.

Score the top of each roll, then spray with warm water and sprinkle with salt. Let rest for 15 minutes.

Bake for 2 minutes, spray again with water, then reduce the heat to 425° F. This will give you the crisp crust on the bread.

Bake for 16 to 18 minutes or until golden-brown. Remove from oven and let cool slightly. Using a paring knife, score a circle on the top of the bread. Remove ring of outer crust and soft, tender interior, leaving a thick shell. Reserve the removed bread for other purposes. Spoon soup into the bread bowl; serve immediately.

Serves 4

Nutritional Information: Calories Per Serving: 427, Calories from Fat: 12, Fat: 2 g, Trans Fat: 0 g, (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 1171 mg, Potassium: 238 mg, Carbohydrates: 89 g, Fiber: 4 g, Sugar: 3 g, Protein: 13 g.

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Posted in: Cooking, Dine In, Kids


Dine In: Bacon Cheese-Stuffed Mashed Potato Balls


Bacon Cheese-Stuffed Mashed Potato BallsThe other morning, my friend Judith tagged me in a post on Facebook for a recipe for Bacon Cheese-Stuffed Mashed Potato Balls. I was inordinately excited. Judith tags me in all kinds of yummy recipe posts, and is probably single-handedly responsible for my most-recent 10 pounds.

It’s worth it. I was so excited to try these when Paul came in from the grocery store.

“Do I smell like potatoes?” he asked.

I was confused.

“What? Why potatoes?” I asked.

“Because I ate three potato logs at Brookshire’s while I was shopping,” he responded.

Potato logs? Were those anything like potato balls?

The coincidence was compelling.

Turns out, a potato log is more like a big steak fry, but I was quick to show Paul the post about the mashed potato balls.

We’re going to make these on Friday night, if Paul can keep from stopping at Brookshire’s for some deli potato logs.

Bacon Cheese-Stuffed Mashed Potato Balls

Ingredients:
2 cups mashed potatoes, cold
1 egg, lightly beaten
10 oz sharp cheddar cheese, cut into small cubes from a larger block
1/2 cup green onions, chopped
1/4 cup bacon, crumbled
1/2 cup dry Italian breadcrumbs
oil, for frying

Directions:
Let mashed potatoes come to room temperature. Mix in the egg, onions and bacon. Shape into 1-inch balls. Press block of cheese into the center of each ball; form potato around it, completely covering the cheese. Roll balls in breadcrumbs.

Let rest for 15 minutes.

In a deep skillet, heat 1 inch of oil to about 375° F. Fry potato balls in small batches for about 3 minutes each or until golden-brown. Remove with a slotted spoon, and let drain on paper towels. Serve warm.

Serves 6

Nutritional Information: Calories Per Serving: 461, Calories from Fat: 268, Fat: 30 g, Trans Fat: 0 g (15 g Saturated Fat), Cholesterol: 110 mg, Sodium: 1293 mg, Potassium: 477 mg, Carbohydrates: 21 g, Fiber: 1 g, Sugar: 1 g, Protein: 27 g.

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Dine In: Basil Garlic Chicken


Basil Garlic ChickenThe first time I went to Italy was around this time of year. It was cold and gray in Germany where I lived, and almost at the spur of the moment, a friend and I decided to flee south to what we hoped were warmer temperatures and sunny skies.

We got one out of two.

Crossing the Alps, chugging through Switzerland on an overnight train, lulled to sleep by the swaying rhythm of the wheels on the tracks as we lay in our tight berths, we doubted we’d ever be warm again. The snow-capped mountains didn’t give us much hope of warmer weather in Italy.

It wasn’t much warmer in the northern part of the country, but it was sunny.
We stopped first in Milan, the fashion capital of the country, if not of Europe itself.

After sightseeing all day in the cold while fairly sleep-deprived, we found a little trattoria tucked down a side street near our hotel. The lights were bright, the fireplace was blazing and the long, planked benches were crowded with festive folks.

We ordered this chicken dish, which warmed us from the inside out. The matron insisted the secret was the butter, which she probably churned herself.

I don’t churn my own butter, but I certainly enjoy making this dish at home. When tomatoes aren’t in season, you can substitute a can of diced tomatoes. Don’t skip the butter, though.

Basil Garlic Chicken

Ingredients:
1 lb boneless, skinless chicken breasts
salt and pepper, to taste
1/4 cup extra virgin olive oil
5 to 6 Roma tomatoes, diced
3 cloves garlic, minced
1 cup fresh basil, shredded
1/4 cup salted butter
8 oz whole-wheat spaghetti

Directions:
Place boneless, skinless chicken breasts between sheets of plastic wrap or waxed paper. Pound to an even thickness using a mallet, about one-inch thick.

Remove the chicken from the paper, and sprinkle with salt and pepper.

Dice the tomatoes, mince the garlic and shred the basil.

Cook pasta according to package directions. While the pasta is cooking, heat the oil in a large skillet. When the oil is fragrant and shimmering, add the chicken and pan fry until golden-brown on each side. When the chicken is cooked through, remove from the pan.

Cool pan slightly. Add tomatoes and simmer until they’ve cooked down and are releasing juices. Add the garlic and butter; combine until butter is melted. Add the chicken back to the pan and baste with the sauce. Simmer for a few minutes until the chicken is well-coated.

Just before serving, stir in the basil.

Drain pasta; serve with chicken and sauce.

Nutritional Information: Calories Per Serving: 571, Fat: 25.9 g, (9.5 g Saturated Fat), Cholesterol: 113.3 mg, Sodium: 64.7 mg, Carbohydrates: 49.4 g, Fiber: 3.9 g, Sugar: 5.6 g, Protein: 34.9 g.

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Dine In: Cilantro-Lime Rice


Cilantro-Lime RiceMy parents were in town for Christmas, and we had a blast celebrating together on Christmas Eve and Christmas Day.

The day after Christmas, the six of us (my parents, me, my boys and my boyfriend) went and tried one of those escape rooms. You know, where you have to work as a team to figure out clues, open locks to get more clues and eventually escape the last lock on the door. It was so much fun! It was so DIFFICULT! The room we tried was the most difficult level. It was pitch black in the room with only glow-in-the-dark features which served the dual purpose of being clues and our only light source, save for a small flashlight. We had the benefit of knowing each other well and how the other people in the group worked together, but I can’t imagine trying this with a group of strangers. Ultimately, we did not succeed in getting out of the room in the time allotted, but I want to go back and try a different room soon.

After the adventure, we went out to eat. We grabbed Mexican food because my parents, being from Virginia, don’t have access to Tex-Mex on every corner.

The waitress suggested cilantro-lime rice to complement my dish instead of the usual Mexican rice. I don’t usually eat all the rice at a Mexican restaurant. I can take it or leave it, but I ate every morsel of the cilantro-lime dish. It was delicious enough to try to recreate it at home!

Cilantro-Lime Rice

Ingredients:
2 cups water
1 cup long-grain white rice
1 Tbs butter
salt, to taste
1/2 cup cilantro, chopped
2 Tbs lime juice, freshly squeezed
1 tsp lime zest

Directions:
Bring water to a boil. Add the rice and butter, and then add salt to taste. Bring back to a boil. Reduce heat to medium-low. Cover and simmer until cooked through and liquid is absorbed, about 20 minutes. When rice is cooked, stir in cilantro, lime juice and lime zest. Serve immediately.

Serves 4

Nutritional Information: Calories Per Serving: 195, Calories from Fat: 29, Fat: 3 g, Trans Fat: 0 g (2 g Saturated Fat), Cholesterol: 8 mg, Sodium: 27 mg, Potassium: 66 mg, Carbohydrates: 37 g, Fiber: 1 g, Sugar: 1 g, Protein: 3 g.

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