A Girl Named Timi

Jesus Loves Casseroles

Week #3

I know! I know! I know!

I'm so far behind in my blogging, house cleaning, trailer cleaning, laundry, weeding, lawn and flower watering, sewing, weight lose, and house painting. I'm playing catch up today.

I made a list of my priorities and the blog catch up is first thing that needs to happen on that list.

I know some of you have been waiting patiently.

My apologies to those of you who sat down yesterday morning with your beverage of choice and thought you were going to see some updates from me and you got NOTHING!

I'm on it today!

Lets get get started with a Jesus Loves Casseroles update.

Do you remember me telling you about the lovely Joanne Tuchman? She is the wonderful mosaic artist in California that I met through another Girl Named Timi on my Facebook Group. She is a now a loyal blog reader and I love her for that! She also leaves wonderful wicked smartass comments on my Facebook. Which I really enjoy!

She sent me this lovely surprise gift a few months that I LOVE!

Well Joanne sent me a little note with this recipe. According to Joanne she doesn't cook. She says if she's going to cook it needs to be easy or she's headed right to Whole Foods to get something to eat.

This is her rice dish that is always a hit.

Lime Rice

1 c. low-sodium chicken broth
1 c. water
2 T. lime juice
1 c. white or jasmine rice (I prefer the jasmine)
1 tsp. grated lime zest

Bring chicken broth, water and lime juice to a boil in medium sauce pan. Stir in rice and return to boil. Lower heat and simmer, covered, until rice is tender (about 15 to 20 minutes). Fluff rice with a fork and stir in lime zest.

***For a big deal chop fresh cilantro and fluff in at the last minute.

When I got this recipe from Joanne I thought immediately "I have a salsa recipe that would go really well with this!"

Black Bean Mango Salsa Recipe

(Sunset Magazine, June 2001)

1 can black beans, rinsed and drained

1 cup diced firm-ripe mango (1 or 2 mangos)

Roma tomato (about 1/4 lb), rinsed, cored and coarsely chopped

1/2 cup EACH diced orange and yellow bell peppers

1/4 cup finely diced onion

1 Tbsp minced fresh jalapeno chili

1 Tbsp chopped fresh cilantro

1 clove garlic, peeled and minced

2 Tbsp lime juice

1 Tbsp red wine vinegar

salt and pepper

Mix all together, salt and pepper to taste.

Serve with a big bowl of Tostitos Hint of Lime chips!

I like to marinate chicken in Lawry's Tequila Lime and grill it when I make this salsa. It's really good on a bed of lettuce, with tomato's, avocado, and whatever else you would like on your salad.

Roasted corn? Black olives? Red onion?

I have also grilled halibut with Lawry's season salt and served with the Black Bean and Mango Salsa. Joann's rice recipe would be a great addition to this.

Maybe rolled up in a tortilla with a little cheddar and jack cheese melted on top.

I have also substituted peaches for mangos and it's just as fabulous.

OH MY GOD!

I'm making all these tonight for dinner!

This is a recipe that my mom Bev made many years ago and I loved it!

I make it at least once or twice a year when strawberries and raspberries are in season. You can also use frozen.

Strawberry Chiffon Squares

1/3 Cup Butter

1½ Cup Nabisco Nilla Wafers, finely crushed

1 – 3 oz. Pkg. Strawberry Jell-O

¾ cup Boiling Water

1 – 10 oz. Pkg.Frozen Sliced Strawberries, thawed

I use fresh when ever I can. It's so much better!

1 – 14 oz. Can Eagle Brand Condensed Milk (not evaporated)

4 cups Miniature Marshmallows

1 cup (1/2pint) Whipping Cream, whipped

Cool Whip works great too

Whipped Topping or Cream
Fresh Strawberries

In small saucepan melt butter.

Stir in Nilla Wafer crumbs.

Pat firmly on bottom of 9x11” baking pan.

Chill.

In large bowl dissolve Jell-o in boiling water. Stir in condensed milk and berries.

Fold in marshmallows and whipped cream.

Pour into prepared pan.

Chill 2 hours or until set.

I have substitute fresh raspberries and raspberry jello in this recipe and it's just as fabulous! It also doubles easily for feeding large crowds.

There ya have it folks!

Enjoy!

Send me your favorite recipes, the story behind them, variations, pictures of yourself and your family, whatever! I want to hear from you.