Confetti Beans and Rice

We had this at when we went D.C. to visit Kasey and Kathryn. We thought it was yummy. I have made it without the chicken and added extra black beans, we also liked it with some cilantro and red onion.


4 cups cooked rice (this is sort of a guess :)
2 tsps Dijon mustard
1/2 cup light Caesar salad dressing
1 can (15 oz) black beans, rinsed
12 ozs chicken, cooked, diced
1 can (11 oz) Mexican-style corn, drained
4 green onions, thinly sliced
spinach leaves, optional

Directions

Prepare rice according to package directions.

In a large bowl, combine Dijon mustard and Caesar salad dressing. Toss in rice, beans, chicken, corn and green onions.

Chill or serve at room temperature. Garnish with spinach leaves, if desired.Serving suggestion … Serve in large tomato with pulp and seeds removed. My sister-in-law served this in pita pockets.

Pao De Quejo

Thanks to Heather here is our first contribution to our family recipe blog. Thanks for sending it in my hour of need Heather.

4 cups tapioca flour or tapioca starch
1 cup water
1 cup milk
½ cup oil
1 t. salt
2-3 eggs
8 ounces Parmesan cheese

Pre-measure the tapioca flour into a mixing bowl. In a saucepan, boil the milk, water, oil and salt. Slowly add the flour to the liquid and mix well. Refrigerate until cold. Once cold, add eggs and Parmesan cheese and knead until dough is smooth. Grease your hands with oil and roll one tablespoon of dough into a ball. Continue with the rest of the dough. Place balls on a greased baking tray and bake at 350 degrees for about 20 minutes or until golden brown.
Note: The bread will be chewy in the middle after cooking. This recipe is gluten free.