Onion Rice

Ingredients

• 1 tablespoon vegetable oil
• 1 red onion, chopped
• 1 cup long-grain white rice
• 1 teaspoon ground black pepper
• 2 cups chicken broth

Directions

1. Heat the oil in a saucepan over medium heat. Stir in the onion, and cook until almost tender. Stir in rice, and continue cooking until coated with oil. When onion is tender and rice begins to brown lightly, season with pepper, and pour in the broth. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.

Fired Up Southwest Fajitas

Ingredients

• 1 (1.25 ounce) package McCormick® Grill Mates® Southwest Marinade
• 1/4 cup olive oil
• 1 lime, juiced
• 2 tablespoons water
• 1 1/2 pounds flank steak
• 1 bell pepper, cut in strips
• 1 onion, cut in strips
• 1 (23.5 ounce) package burrito-style flour tortillas
• salsa
• sour cream
• shredded cheese

Directions

1. Combine Southwest Marinade, oil, lime juice and water in a self-closing plastic bag. Pierce steak with fork. Add steak, pepper and onion strips to marinade. Close bag. Turn bag to coat meat and vegetables. Refrigerate 30 minutes or longer for extra flavor.
2. Remove meat from marinade. Grill or broil to desired doneness. Lift vegetables from marinade; place in heated skillet or grill pan. Saute vegetables over medium-high heat until tender. Discard any leftover marinade.
3. Cut meat into thin slices. Serve in warmed tortillas with vegetables; garnish with salsa, sour cream or shredded cheese, if desired. Fold over edges of tortilla.

Delicious Grilled Hamburgers

Ingredients

• 1 pound lean ground beef
• 1 tablespoon Worcestershire sauce
• 1 tablespoon liquid smoke flavoring
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• seasoned salt to taste

Directions

1. Preheat a grill for high heat.
2. In a medium bowl, lightly mix together the ground beef, Worcestershire sauce, liquid smoke and garlic powder. Form into 3 patties, handling the meat minimally. Brush both sides of each patty with some oil, and season with seasoned salt.
3. Place the patties on the grill grate, and cook for about 5 minutes per side, until well done.

Ranch Dressing

Ingredients

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/2 teaspoon dried chives
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried dill weed
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper

Directions

1. In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.

Beth's Chocolate Chip Cookies

Ingredients

• 2/3 cup butter flavored shortening
• 2/3 cup butter, softened
• 1 cup white sugar
• 1 cup packed light brown sugar
• 2 eggs
• 1 tablespoon vanilla extract
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup chopped pecans (optional)
• 2 cups semisweet chocolate chips

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the shortening, butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture. Stir in the pecans and chocolate chips. Use a measuring tablespoon to round dough into balls. Don't roll the balls, just make them rounded. Place onto ungreased baking sheets.
3. Bake 10 to 12 minutes in the preheated oven, or until centers are set and very lightly browned. Don't overbake. Cool 2 to 3 minutes before removing from baking sheets. Make sure you have lots of ice cold milk!!!

Zesty Succotash

Ingredients

• 2 cups fresh or frozen corn, thawed
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 cup frozen peas, thawed
• 1 small sweet red pepper, chopped
• 1/2 cup chopped onion
• 2 tablespoons butter
• 1 teaspoon chili powder
• 1/4 teaspoon salt
• 1 dash hot pepper sauce

Directions

1. In a large skillet, cook and stir the corn, beans, peas, red pepper and onion in butter over medium heat for 8-10 minutes. Sprinkle with chili powder, salt and hot pepper sauce if desired.

Anniversary Chicken

Ingredients

• 2 tablespoons vegetable oil
• 6 skinless, boneless chicken breast halves
• 1/2 cup teriyaki basting sauce
• 1/2 cup Ranch-style salad dressing
• 1 cup shredded Cheddar cheese
• 3 green onions, chopped
• 1/2 (3 ounce) can bacon bits
• 1 tablespoon chopped fresh parsley, for garnish

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
3. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.
4. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.