Oatmeal Pancakes (healthy, of course)

1.5 cups all-purpose flour (I use half whole wheat)
1.5 cups oats (I grind them in the food processor so like flour)
1.0 tsp. baking soda
2.0 tsp. baking powder
0.5 tsp. salt
0.25 cup sugar
2 eggs
2.0 tsp. vanilla
1.0 cup milk
1.0 cup water

In a mixing bowl, stir together dry ingredients. In another bowl, combine eggs, vanilla, milk and water. Add liquid to dry ingredients. Stir mixture until well blended.

Pour .25 cup of batter into a hot, lightly greased griddle for each pancake. Cook both sides until golden brown. Enjoy!

Spicy Red Rice

I know...fitting for me, right? Found this in Real Simple and tried it this week. Delicious variation of plain rice (not that I ever get tired of that, either).

Hands-on time: 15 mins
Total time: 40 mins
Serves 4

INGREDIENTS

1 tablespoon olive oil
1 onion, finely chopped
Kosher salt
1 cup long-grain white rice (I used brown basmati)
1 14.5 ounce can diced tomatoes, drained
1 teaspoon chopped canned chipotle chilies in adobo

DIRECTIONS

* Heat the oil in a medium saucepan over medium heat. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally until soft, 6 to 8 minutes. Add the rice and cook, stirring, for 2 minutes.

* Stir in the tomatoes, chilies, and 1 1/4 cups water and bring to a boil. Reduce heat to low, cover, and simmer, stirring once halfway through, until all the water is absorbed, 18 to 20 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.

Source: Real Simple May 2009

The first of many - my favorite chili blanco!

This is one of my all time favorite recipes because it can be enjoyed in the winter or summer. Next time I'll take a picture of the final product!

Chili Blanco

From Savor Santa Barbara
4 1/2 cups chopped chicken (about 2 lbs)
2 T vegetable oil
3 shallots, chopped
3 garlic cloves, minced (I always add more)
5-6 fresh tomatillos, peeled, chopped
1 (14oz) can tomatoes, no salt added
1-2 (14oz) can chicken broth (depends on how soupy you want it!)
1 (7oz) can chopped green chilies
1/2 t oregano (I add up to 1 teas)
1/4 t cumin (I add more)
2 (15oz) cans of white kidney beans (cannelini), drained
Juice of 1 lime
salt and pepper

Toppings (add when served)
Chopped red onion
Chopped fresh cilantro
Chopped roma tomatoes
Chopped avocados
Shredded monterey jack cheese
Sour cream (if desired)

Cook the chicked in the oil in a large stockpot until cooked through. Add the shallots and garlic. Cook for 1 minute. Add the tomatillos, tomatoes, broth and green chilies. Simmer for 2 minutes. Add the oregano, cumin and beans. Cook for 5 minutes. Add the lime juice, salt and pepper. Serve with topping ingredients and enjoy!