Cucumber Hummus - picture needed

Best hummus recipe I've found (and I've tried several). 

4 cloves garlic, minced
1/4 cup tahini paste (found in international section of grocery store, but if not...it's just ground sesame seeds and water)
1 lemon juiced (or, if you don't want the lemon you can use some of the liquid from the can of chickpeas)
1 tsp extra virgin olive oil - sometimes I'll use a little more.  Your choice on this one.
1 (15 oz) can of garbonzo beans (chickpeas)  I call them "garbonzos"
1 cucumber, sliced up
Salt and pepper to taste
1 pinch paprika (for sprinkling on top before serving)

Blend up all ingredients in the blender or food processor.  Add extra liquid if needed.  Let sit in refrigerator for 6 or more hours before eating to let the flavors of the tahini mix together.  Serve as a veggie dip, pita spread/dip, or sometimes with chips if you're a wild child. 

Onion Roasted Potato Chunks

This is my absolute favorite way to eat potatoes now. 10 bonus points for serving potatoes with no butter!

Ok.  This recipe is my own so you'll have to bear with me a little bit on this one because I kinda change it every time and never measure.  I'll just say that you want to really coat your potatoes. 

5-6? Potatoes

Olive oil

Garlic Salt (or garlic powder and salt or minced garlic and salt)

Onion (I have used dried, minced onions and onion powder and both have worked well)

Parsely

Oregano

Rosemary

maybe some black pepper

Take a 9x13 pan and cut enough potatoes into cubes until you have a shallow layer, some overlap is fine (see picture).  Coat potatoes in olive oil (I have a 9x13 pan that has a lid so I add the olive oil, put the lid on, and shake, shake, shake.  You could also use a bowl with a lid or a ziplock bag).  You want enough oil so that your potatoes are covered.  If you don't mix everything in the baking pan you might need to coat your pan with oil to prevent the potatoes from sticking. 

Add seasonings.  I listed them according to the amount I use:  Most of the seasoning is made up of garlic salt and onion.   Next comes a decent amount of parsely.  Then small amounts of oregano, rosemary and pepper for extra flavor and aroma.  All of these are according to your tastes.  I sprinkle them on, snap on the lid, and shake, shake, shake.  I check the potatoes to see if they all look covered.  If not, I add more seasonings. 

Bake, uncovered, at 350 degrees for about 30-45 minutes (depends on the size of your potato chunks) until the potatoes can easily be poked through with a fork.

Mexican Rice

Mexican Rice definitely spices up a meal.  You could add chicken and veggies and make it a great meal. Yum, sounds good.  I sometimes use it along side my homemade quick chili. 

I give this 5 out of 5 stars for being just plain good.

Mexican Rice
(from allrecipes.com)

1 cup uncooked rice

3 Tblsp olive oil

1 tsp garlic salt (garlic powder if you're cutting down the salt)

1/2 tsp ground cumin

1/4 cup chopped onion

1/2 cup tomato sauce

2 cups chicken broth (or veggie, or half and half)

Heat oil and add rice. Cook, stir constantly until golden. Sprinkle with garlic salt and cumin. Stir in onions and cook until "tender." Stir in tomato sauce and chicken broth. Bring to a boil. Reduce to low, cover and simmer for 20 minutes or more (20 minutes didn't cut it for me so I just watched until it looked right - you know, like rice is supposed to look). Fluff with fork.

I tend to make this in advance for a meal and refrigerate and reheat later in the evening. I have to admit I've never made just one cup at any time. I've made 2, 3, and 4 cups, so I've doubled, tripled, and quadrupled according to how many guests I've had (13 guests = 4 cups rice, but gives some leftovers, just in case you were wondering, lol).