First off, I have to say thanks to Deborah from Taste and Tell. I won her drawing for a free magazine subscription, how cool is that! I picked Cooking Light, I can’t wait to fix up some of the recipes! Thanks again Deborah!
What a fun Valentine’s Day it’s been so far. I got to help out in my son’s Kindergarten class this morning for his “big” party he’s been looking forward to for weeks. It was so fun to watch all the kids have fun passing out their Valentines, eating their goodies and socializing with each other.
After I got home, I decided to treat myself to a few yummy recipes I had been wanting to try. First up was this yummy garlic bread salad I kind of created as I was going along. It is so incredibly easy and even more tasty! I love the combo of the arugula, tomatoes and basil in this salad. Really delicious!
1 garlic ciabatta roll (about 6 inches) or regular ciabatta roll pressed with garlic clove, cut in half horizontally, and toasted under broiler until crisp (click on link to see the rolls I use from Walmart)
1 roma tomato, diced
2 Tablespoons extra virgin olive oil
1 Tablespoon good balsamic vinegar
1 1/2 Cups fresh arugula
4 fresh basil leaves, cut into chiffonade
pinch of salt, pepper
1. Cut toasted ciabatta into cubes. Whisk olive oil and balsamic vinegar in a small bowl. Place all ingredients into a bowl and toss to combine. Serve and enjoy!
Serves 2
Next up, was a super chocolaty rice pudding that I knew I wanted to make from the first time I laid eyes on it! If you love chocolate covered macaroons, you’ll love this recipe. I thought it was perfect for the chocolate lover. A fellow cooking contester, Christine R., won with this recipe, she also just won $50,000 in the National Beef Cook-off last year…this girl knows her stuff!
Hope you all are spending time with your loved ones today. I’m looking forward to a date night with my hubby tonight! Thanks for watching the boys Reed! Happy Valentine’s Day!!
(Recipe from Rice USA recipe contest winner Christine R.)
3 Cups cooked medium grain rice
14 oz can unsweetened coconut milk
1 Cup sweetened condensed milk
1 Cup milk
8 oz semi sweet chocolate chips
2 Cups shredded coconut
toasted Coconut for garnish
1. Place rice, coconut milk, condensed milk and milk into a large saucepan over medium heat. Cook for about 20 minutes, until thick and bubbly. Stir in chocolate chips and coconut until chocolate is melted. Sprinkle each serving with toasted coconut if desired.