Green Rice | An Authentic Mexican Food Recipe

greenrice2Oh my gosh… this Green Rice recipe is to die for if you like authentic Mexican Food.  I snagged this Green rice recipe from a wonderful Mexican Food restaurant in Mesa, Arizona.  (I won’t mention the name because I kind of took the back door approach in getting it.)

To say the least… if you want something a bit different than the regular Spanish Rice… give this wonderful Green rice recipe a try.  I can guarantee… you won’t be sorry.

The photos are a little “white” but what can I say…when it’s about rice.  Don’t let the flatness of the photos fool you.

Let’s go!

The ingredients are simple:

1/3 Cup of Olive Oil. (I like the Extra Virgin because it has more flavor for this recipe.)
1 Large Onion (chopped)
2 Cups of Raw White Rice (I prefer long grain rice.  This is not instant.)
1 to 2 Cans chopped green chilies  (I like a stronger chili flavor… so I always use two cans.
1 Teaspoon Salt
1/2 Teaspoon Garlic Powder
2 Cans of Chicken Broth (You will need 4 Cups of liquid… so if you are a little shy with the broth… add water to make up the difference.)
1/2 Cup of fresh parsley (chopped)  (If you don’t have fresh parsley on hand… use 1 Tablespoon of dried parsley for the rice and garnish the top of your dish with something else.
** I have substituted the parsley with fresh cilantro before….  and it’s excellent.

Pour 1/3 Cup of Olive Oil in the bottom of a large deep fry pan or in a 4 Qt. pot.  Add dry Rice and chopped Onion.  Stir while onions saute and rice and stir while browning the rice a bit. (have to watch this or rice will burn.)

Add 2 Cups of Raw rice.  Brown the rice until golden.  This only takes a few minutes.  Stir frequently so the rice won’t scorch.


Add 1/2 teaspoon of garlic powder… 1 teaspoon of salt…. and one or two cans of diced green chilies…depending on your taste.

Add 4 Cups of liquid… the chicken broth and water.

Bring to a rolling boil.  Place the lid on your pan and move the pan to a burner turned on low so the rice can steam for 30 to 40 min.  The time may vary because of your stove.


While your rice is cooking.  Put your parsley or cilantro into a cup and cut into small pieces with your scissors.


When the rice is done… toss in 1/4 Cup of parsley or cilantro.  Toss the rice until it’s fluffy and separated.

I put my rice into a bowl and pop it into the microwave to reheat…just before serving.   Then I garnish the top with fresh tomatoes and the rest of the parsley or cilantro

Take this Green Rice recipe to your next potluck supper and watch them rave.


Til Later,

Kathy Griffiths

P.S.  I have a confession to make.  I always double this recipe because a single recipe of Green Rice is not enough for my family and friends.


Fresh Asparagus – Easy Asparagus Recipe

dinner-mealFresh asparagus is a favorite at our house.  I remember the days when my son, Brad, went asparagus hunting in the fields behind our home.  As soon as the spring warm weather hit…he was on the lookout for asparagus.  He would roam the fields, among the tall grasses and look for asparagus spears that were peeking their heads above ground.  When the asparagus was just right, he would fill a sack with the spears and bring them home to be cooked and savored.

Those days are long gone now… and  the fields, of grasses and asparagus, have been replaced by homes.   Now I’m forced to purchase my asparagus from the store.   However, in the spring,  my local grocery store has plenty of fresh asparagus on hand and it’s been surprisingly tender.  So….when the season is in full swing… I load up.

I happened to be at my daughter Katie’s home several weeks ago and she was just taking fresh asparagus out of the oven.  I usually steam my asparagus… so seeing it come out of the oven was a surprise.  It was so tender and good that I want to share this easy asparagus recipe with you.


The ingredients are:  Fresh tender asparagus (any amount you like.)  Olive Oil. (I happen to have Light Olive Oil on hand but use your preference.)  Sea Salt.  (I use a course sea salt… but use what you prefer.)  Fresh grated Parmeson cheese.  (If you don’t grate your own… grab a package of grated Parmeson cheese at the store.  I pick mine up at Costco.   That’s all of the ingredients you will need.


Cover a cookie sheet or baking sheet with aluminum foil.


Cut off the ends of your asparagus.


Wash your asparagus spears.


Spread the asparagus across the baking sheet so each spear is exposed.  Don’t stack.


Drizzle Olive oil over the asparagus.  Don’t worry about getting too much on the asparagus… they need to be covered.  I drizzle oil and then turn the spears so they are covered well.  (Olive oil is good for what ails ya.)


Sprinkle the asparagus with sea salt.  (Remember… sea salt is strong so you don’t need much.  I went a bit over board…so don’t follow my lead by what you see in this photo.  Cut back a bit.)


Pop the the pan under the broiler.  I timed my for 2 1/2 minutes.  You may want to check yours before the time is up.  I would’nt go much past 2 1/2 minutes if your spears are thin and tender.


Pull out the pan and sprinkle on your cheese.  Pop it back under the broiler for 15 sec.  Check… to see if cheese is melted.  If not…. pop it back in for a couple of seconds more.


That’s it… an easy asparagus recipe for you.  Fresh asparagus is just the ticket for Easter dinner.

Hope you enjoy this fresh asparagus recipe as much as my family does.   As soon as I place the pan on top the stove… some one snags a spear.  Smack those hands!

Til Later,


Insightful Nana

P.S.  I put fresh asparagus and about a tablespoon of water  in a plastic bag and tie up the end.  Pop it into the microwave for about 2 minutes and it comes out just right.  You don’t want to over cook it… leave it a bit firm.

P.P.S.  Also, I cut the raw asparagus into 1″ to 1/12″  chunks and cook them in the bag… using the method above. (I only cook them 1 min.)  When they come out of the microwave, I run the bag under cold water… cooling the fresh asparagus quickly.   (Just remember not to over cook it.)   I pop open the bag, drain the liquid and dry the asparagus with a paper towel.  Put the chunks into a clean zip lock bag and store in the fridge.  It’s a perfect addition to a fresh green salad.  Hmmmm Good!

Just another easy asparagus recipe.


Easter Treat Recipe – Kids Easter Activities

Kids Easter activities can include easy Easter recipes such as making our Bird Nest Treats. They are so simple to make, your three year old can help. The ingredients are simple too…. you’ll use only 4 items.


1.  One  5 oz can of Chow Mein noodles. One  12 oz package of chips.  You can use chocolate, butterscotch, peanut butter or white chocolate chips. (I used the white chips because I love the color.)   One scant TB of shortening, and One package of Easter Peanut M & M’s. That’s it.

pan 2. You will need a cookie sheet or sheet cake pan. Place a piece of waxed paper on the sheet or pan.

3. Place your Chow Mein noodles in a bowl.

4. Place your M & M’s in another bowl for easy access.


5. Place your chips and 1 TB of shortening into a glass bowl.


6.  Place the chips in microwave and melt them using the defrost setting. You don’t want to melt them too fast. Set the microwave for 2 min. Every 15 seconds, open the door of the microwave and stir the chips just until they are hot and completely melted.

meltedchips 7. Pour the melted chips over the top of the Chow Mein noodles and toss until all of the noodles are covered.


8. With a spoon, scoop out the noodles and place them on the cookie sheet you have covered with waxed paper. (You should get about 16 nests out of one recipe.)


9. Place three Easter Peanut M & M’s on the top of each nest. They will take about 15 minutes to set up if you just leave them at room temp. Or, you can pop the pan into the fridge for about 5 minutes.

There you go.

So easy and a great Easter activity for you and your kids. I found this recipe in a fun Family Easter Activity e-book. There is over 150 pages of Family Easter Activities which include Easter recipes, crafts, coloring pages and games.

What I really loved about this Easter activity book is that all the activities were not only simple, but inexpensive too. So many of the crafts were made with odds and ends that I already have around my house.

My grands love to make things when they come to visit. This handy e- book let’s me entertain them a bit with very little expense and effort.

Best of all… I downloaded this book and keep it on my computer for quick and easy reference. Easter is coming soon… and enjoy this season with your kids and grands… and check out this Family Easter Activity book.

Til Later,

Kathy Griffiths

P.S. Hmmm. Coming next…. a fresh asparagus recipe that is to die for…. another simple, and easy recipe that will be a hit with your family and guests at Easter dinner.

P.P.S.  Here’s the video if you want to see me in action.  It’s an easy Easter treat recipe your kids or grands will love.


Best New Years Party – New Years Party Food

Of course, the best new years party includes food and lots of it.  And, with all the hustle and bustle of the Christmas holiday you’re probably not interested in cooking. Yet, you want to serve or take to your New Year parties food that is easy to prepare, scrumptious and looks great.

Well, I have the perfect New Year party recipe for you.  It’s easy, scrumptious and looks wonderful sitting among the other new year fare on the buffet table. This recipe was share with me by my friend, Dana, who puts together and hosts convention parties for large companies.

I’ve served this appetizer three times this holiday season, and it’s been a success every time. It will be a winner for you when it comes to New Years party food.


The ingredients are simple.  1.  one package of Cream Cheese

2.  Chili Sauce. I used my own Chili Sauce I bottled earlier this year.  Now if you don’t bottle Chili Sauce don’t despair.  There is a delicious brand called “Homemade Chili Sauce.”  Yep, that’s the name of it and the label on the jar is small.  It’s 12 oz. of great Chili Sauce.  You can find it on your grocers shelf in a round looking bottle.

3.  1/2 tsp. of Creamy Horseradish,  or add more depending upon your taste.

4.  2 cups of small, Ready To Eat Shrimp.  I picked up a large size bag of small frozen shrimp.  I have to admit… I used a few more shrimp than the recipe called for… because I love shrimp.

5.  Crackers of your choice.


Put the shrimp into a colander and allow it to thaw and drain well.  (After the shrimp has thawed… I’ve patted them dry with a paper towel to eliminate any extra moisture.


Place the Cream Cheese in the middle of a plate.


Put 2 cups of Chili Sauce or 1 bottle of “Home Made Chili Sauce into a bowl.  Mix 1/2 tsp. of Horseradish into the Chili Sauce.  (More if you like.)


Pour the Chili Sauce and Horseradish mixture over the Cream Cheese.


Dump the shrimp on top of the Cream Cheese and  Chili Sauce.  Place a small spoon or knife at the side of the plate for convenient scooping.    Serve the with crackers of your choice.

There you go… one easy, bright, delicious New Years Party food.

Hope you have the best new years party ever.

Till Later.

Kathy Griffiths
Insightful Nana

P.S.  If you have any fantastic New Years Party Ideas, please share… I’d love to hear from you.


Chocolate Dessert Recipe – Chocolate Brownie Triffle

This Chocolate dessert recipe will delight your guests and family this holiday season.  My sister, Sheila, brings this Chocolate Brownie Triffle to our Christmas party every year and there’s not a lick left at the end of the evening.


Be prepared!  This Chocolate Dessert Recipe is pretty rich and it will curl your toes as well has your hair….  but it’s soooooo worth it!


Here are the ingredients:  2 boxes of Brownie mix.  Or, use my Cooking For A Crowd Chocolate Brownies recipe. It’s just the right size…. Use two 8 oz. containers of Whipped Topping…. 2 small boxes of Instant Chocolate Pudding….and three Heath candy bars.  Note: Notice photo…. I accidentally purchased two 12 oz. containers of whipped topping… but just use two of the smaller size.


I put the Heath Bars in the freezer because when you break them up, they shatter better.


When the Heath Bars are cold.  Hit them with a hammer to break them up.  Don’t worry about hitting them too many times… you can really go to town with this.


You will need a 4 quart glass bowel.  Cut the chocolate brownies into squares.  Mix up the pudding according to the directions on the box.  Open the topping mix, put your shattered Heath bars in a dish and you’re ready to go.

You will be making two layers so you will use half of the ingredients first…. then the remaining ingredients.


Break half of the chocolate brownies into bit size pieces and place them in the bottom of the bowl.  I always line the outer edge first so the brownies will show on the outside.  Fill in the middle.


Now you’reready for half of the chocolate pudding.  Again, I plop pudding around the outer edge first then fill in the middle.  Don’t go in there and stir things up or mess around.  You want the outer edge to stay as clean as possible.  So… just plop the chocolate pudding in by the spoonful.  (If you get a bit sloppy, wipe the inside of the bowl with a clean wet cloth.)


Ready for the topping.  Again… around the edge first… no messing around… just plop, plop.  Use half of the topping.


Scatter half of the Heath bar on top.


Repeat the process.


There you go… It’s ready expect for the cooling.  I put it in the fridge for at least a couple of hours. can’t cheat and try a taste… it will spoil the look.  You want it to look great from the outside of the glass bowl.

You can make this chocolate dessert recipe way ahead of time.  I love those kind of recipes.


Now be prepared for ooooooos and haaaaaaas when you present this Chocolate Brownie Triffle.  I placed it in a wreath and did a bit of simple deco around it to give a Christmas flare.


Till Later

Kathy Griffiths

Insightful Nana

P.S.  This  chocolate dessert recipe can be used any time of year…. Mmmmm Valentine’s Day would be wonderful.


Easy Apple Crisp Recipe – Oatmeal And Brown Sugar Crunch

This easy apple crisp recipe with it’s oatmeal and brown sugar topping is a favorite of our family.  Fall is in the air and the apples are ripe and crisp… so it’s a natural dessert for a chilly evening.  I add a bit of lemon zest to the apple crunch, which is a tasty enhancement to the mild Golden Delicious apples.


The ingredients for the Oatmeal Apple Crisp is:   7  Large Golden Delicious Apples  (I like Golden Delicious because they have a great flavor and the apple slices hold their shape and don’t turn to sauce while baking.)….  1 1/2 C. Brown Sugar….. 1 1/2 C. Oatmeal (Use the quick  oats) …. 1 C. Flour…. 1 C. Butter  (2 sticks).  1 tsp. of Ground Cinnamon.  1 Sm. to Med. Lemon.  Opps…. forgot to put the cinnamon in the photo.


Place 1 Cup Flour and 2 Sticks of butter into  a large bowl.   Begin cutting the butter and flour together is a pastry cutter or two knives.


Add 1 1/2 C. Brown Sugar to the mix and continue cutting.


Add 1 1/2 Cup Oatmeal to the mixture and continue cutting.


Add 1 tsp. Cinnamon to the mixture and toss together.


Zest the skin of one Lemon.  (You can purchase a lemon zester or use the zester side of a metal grater.)


Quarter and core 7 large Golden Delicious apples. (Place them in a bowl of cold water and add a bit of lemon juice.  It will keep the apples from turning brown before you have a chance to slice the apples and put them in a pan.) applecrisp3

Slice the apples into a 9 x 13 pan or glass dish.  If the Apples are very large, you can use a 10 x 14 pan or glass baking dish.  If you want a bit more cinnamon flavor.  Sprinkle a little over the top of the apples.  Sprinkle the lemon zest over the top of the apples.

Apply the oatmeal and brown sugar topping over the slices apples.  I like a lot of crunch on my apple crisp so I use the entire recipe…. but use your judgment for your particular taste.


Pop your apple crisp into a 350 oven for 35 minutes. ( Check and see if the oatmeal topping is brown and the apples are bubbling before removing from the oven.)   I found that it took another 10 minutes because my apples were very large and I used the larger pan.


Serve warm with a scoop of vanilla ice cream or half and half.  Apple crisp tastes great at room temperature too.  (Makes a great breakfast the next day.  You know….. oatmeal and fruit?)

If you want to see me in action preparing this luscious apple dessert click on the video.

Enjoy this recipe… and have a wonderful fall day.


Insightful Nana

P.S.  When you make the apple crisp oatmeal crunch topping, double the recipe and save it in the fridge.   You can have this easy apple crisp recipe  made in a flash when unexpected guests or family drop by.


Ranch Potato Salad – Made With Ranch Dressing

Ranch Potato salad is a big hit with my family.  Making potato salad with ranch dressing is a refreshing change from the mayonnaise potato salad…. or salad made with Miracle Whip.  Also,  you might call this a loaded potato salad because it has celery, red onion, eggs, fresh parsley  and …. best of all… bacon.  This is a “Cooking for a  Crowd” recipe because it provides potato salad for 25 hungry folks.


Here we go with our mighty good potato salad.


The ingredients are:  14 medium red potatoes… about the size of your fist… or a bit smaller.  (abt. 6 to 6 1/2 pounds)  4 to 5  med. stalks of celery, 1 small red onion, 2 TB fresh parsley, 10 Hard Boiled Eggs, 1 Lb. Bacon, dry Ranch Dressing Mix, Mayonnaise and Miracle Whip.  Opps… I forgot 1 1/4 C milk.


Wash and clean the potatos.  You don’t have to remove all of the eyes… but take out the deep ones because they had a tendency to hold sand.


Divide the potatoes and put half of them in a bag.  Add about 1/4 cup of water and seal them up.  Cook them on high for about 10 to 15 min.  You’ll have to be the judge on the timing because each microwave cooks differently.  I start mine out at about 10 min. then check them. If they are a little too firm… add more time.   My potatos usually take about 15 min.

When the first batch is done… pop in the other half and cook them up.


While the potatoes are cooking… boil your eggs.  When the eggs come to a full boil… time them for 10 min… and remove them from the heat.  Cool them quickly under cold water.


Cook up the bacon crisp.  1/2 lbs is pretty adequate… but lots of bacon tickles my taste buds… so I use a full pound.   (Save out a bit for garnish)


Chop up the celery… at least a good heaping cup full.  Chop a small red onion.  Chop up enough fresh parsley to equal 2 TB.  If you are using dried… only use 1 TB.


Now comes the Ranch dressing.  Place 2 C. of Mayo in a bowl.  (1/2 quart)  Add one package of Ranch Dressing and 1  1/4 C. of milk.   Mix well with a wire whip.  (This mixture is just a bit different than the recipe on the packet.)


Peel the 10 eggs and cut them up coarsely.


Cool your potatoes.  Cut them into bite size pieces (leave the skins on). Salt them to taste.  If they are still a little warm… allow them to cool completely.


Add all of your ingredients on top of the potatoes.


Fold all of the ingredients together gently so you don’t mush up the potatoes.


If the potatoes are a bit dry… I add a big old scoop of Miracle Whip.  It adds more moisture and just a little zing.  Of course, this is an optional step.


Give it an extra toss and your done… Ranch Potato salad.   Add the extra bacon and a bit of parsley for a garnish and a few red tomatoes for a bit of color.

This is one of the best Ranch Potato recipes I know of.  At least my family and friends think it’s great… and I’m betting your family and friends will think so too.

Now… if your want to watch this process in action… watch this short video.  Videos are the best!  (Ignore the raw bacon thing… it really is the Potato Salad video.)

For your printed copy of this Ranch Potato salad… simply fill in the box below.  You’ll not only get this recipe… but all future recipes will be sent to your in box.  Pssst… I’ll also be sending you all kinds of great things… occasion cards… craft ideas, gift ideas, printables for your kids… all sorts of great information and good stuff.   Once you’ve signed in… you’ll never have to do it again… you’ll automatically be on the “goodie” list. Hmmmm. I think I’ll add a printable bonus recipe to sweeten the pie.

So… go ahead… sign in.   It is my firm policy never to share e-mail addresses.  Not ever!

Now dig into this superb potato salad… and enjoy!


Insightful Nana

P.S.  Did I mention that you should put the salad in the fridge for several hours for the flavors to blend?  Ranch Potato salad should be kept cold… to avoid… well…you know… that darn bug that I don’t know how to spell.


Imitation Crab Salad Recipe Made With Cottage Cheese

This imitation crab salad recipe made with cottage cheese was introduce to me by my friend and co-designer, Kristen Cook.  In the summer, she brought this incredible crab salad to work.  She would actually double this recipe… which is already a large one… and feed the gang.  I don’t think she ever went home with left overs.   The cottage cheese extends the salad and it’s a flavorful addition to the crab.  Besides tasting delicious… it’s good for you… and kids seem to like it equally as well as adults.


The ingredients are pretty simple… and you can have this salad but together in about 15 to 20 minutes.

crabsalad16All you need is:    2 large (24 oz.) cartons of Cottage Cheese.   1 small (16 oz.) carton of Sour Cream.   2 lbs. of Imitation Crab Meat.   3 TB of Lemon or Lime juice.   3 TB Parsley.  2 bunches of sliced Green Onions including the tops.  (That may seem like a lot… trust me… it’s not.)   1 tsp. of salt (or to taste.)  1 tsp. black pepper (or to taste).   Note: The original recipe did not call for celery… but I added 4 med. stalks for a little crunchy texture.


Place the Cottage Cheese and Sour Cream into a large bowl.  Fold the ingredients together.


Add two bunches of sliced onions… including the tops. Don’t be afraid of all those onions.  I thought this was a little too much onion but it’s not.

crabsalad11Add 3 TB of Parsley.  I used dried parsley… but if your growing your own herbs… give your fresh parsley a try…. just chop it up well.

crabsalad8Add 1 tsp. of Black Pepper and 1 tsp. of Salt.   You may want to add more salt and pepper after you get the crab salad put together.  Adjust it to your taste.


You get more juice from your lemons or limes by putting them in the microwave for about 15 seconds or so… just until they’re warm… then rolling them on the counter top with the ball of your hand until they are soft.


Squeeze 3 TB of Lemon or Lime juice into your salad.


Fold all of your ingredients together before you add the Imitation Crab.


Add the Imitation Crab Meat and Celery… then fold all of the ingredients together again.  Remember… I added the celery as a little extra crunch… but it wasn’t in the original recipe.


Serve your Cottage Cheese Crab Salad on a bed of fresh greens with crackers on the side and watch a smile appear on your family’s faces.


Receive a hard copy of the Imitation Crab Salad Recipe,  simply by  filling  in your name  and e-mail below.  I’ll send you the download link immediately.  I’ll be sending you two sizes for you to print.  (Some gals need a bit larger print.)    As a little bonus… I’m  including a hard copy of the Fresh Ranch Dressing  recipe I just sent  my friends…  who have already joined Insightful Nana.

From now on… you will also automatically receive all future recipes, crafts, printables newsletter and goodies.   You’ll never have to sign in again.

Don’t miss out… fill in the information now… before you forget.  You won’t want to miss future goodies.

Have a nice day.


Insightful Nana

P.S. The Imitation Crab Salad made with cottage cheese will last in your fridge for about 5 days.  Sure is good for a mid-night snack.


Ranch Dressing – Homemade With Herbs From Your Garden.

Ranch Dressing is the leading dressing for salads.   This Homemade Ranch Dressing recipe is easy to make and is made using fresh herbs from your garden. So while your planting poseys in your flower beds… leave a little room for growing the popular herbs,  chives and parsley.  They are a wonderful perennials and they are the main herbs used in Ranch Dressing.


Both herbs, parsley and chives, like to be planted in rich soil and they like the sun.  However, my mom had a beautiful bed of parsley that grew under some bushes… and it did very well.   Parsley and Chives winter over very well, even in cold temperatures. They are up and ready to begin harvesting by the middle of May.

A bit of advise about harvesting your herbs.  Parsley should be harvested frequently so it keeps coming back.  Harvest it while the shoots are relatively young.   If you are going to be using chives for eating, prevent them from flowering by cutting out all the flower buds as they appear.  Allowing them to bloom restricts the growth of new leaves.  Harvest your chives from the outside edges cutting them 2″ above ground.  They will continue to grow and you can harvest them frequently during the entire summer.

Cut parsley stems close to the ground and it will continue to reproduce.   Wash it.   I know… I’ve heard that your not suppose to wash herbs… but the thought of eating  tiny gnats doesn’t appeal to me, so, I wash it well and hold it by the stems and shake all the water out.  (Yep.. I was right.. there are those little bitty gnats.)  Dry the parsley carefully with a towel.  I cut the parsley fine with a small pair of scissors I keep in the kitchen.


Wash and dry the chives too.  Using the scissors, snip the chives in 1/4″ lengths.

Any extra herbs left… just leave them in the bowls and both herbs will dry in about 2 days.  If you get a bit nervous… cover the bowl lightly with a paper towel.  Shake the bowl now and again so the herbs will dry evenly.


I pick up a few small jars at Ikea.  Each time I harvest the herbs and dry them they are added to the bottles.   Soon, several bottles will be filled and ready for winter use.  (Great Christmas gifts.)


This homemade Ranch Dressing was such a hit with my family that I’m going to keep an ample supply in my fridge all summer long.

They ingredients are very simple:  1 Cup Sour Cream,  1 Cup Mayonnaise,  1 Cup Buttermilk.  1 heaping T.B. Chopped Chives,  1 heaping T.B. Chopped Parsley,  1 Large Garlic Clove Crushed (About the side of a quarter… and some times I use a bit extra… Mmmmmm garlic!)  2 Tesp. of Fresh Lime.  (Yield 3 Cups and it keeps for several weeks.)


In a mixing bowl, combined the Sour Cream, Mayonnaise, and Buttermilk.


Add the cut Chives.  Yes… it’s okay if you sneak in a bit extra.


Add the cut Parsley.  Smell the aroma!


I love my garlic press because it saves so much time.  Press your garlic and add it to the mixture.  Yea for garlic!


If you put your limes in the microwave for about 15 seconds… it will warm them… then roll the lime with the heal of your palm until the lime is soft.  Wow! lots of juice.


Add the lime juice.


Mix all  together with a wire whip.  Place it  in fridge for a few hours so the flavors blend well.


Heap this Fresh Ranch Dressing on your crisp green salad.


If you want something delicious.. try this Fresh Homemade Ranch Dressing on potatoes.


And fish is to die for with this Ranch dressing on it.

So… get busy and plant yourself a little herb garden and enjoy this Fresh Homemade Ranch Dressing recipe all summer long.

Till Later,

Kathy Griffiths
Insightful Nana

P.S.  During the winter months, use the Ranch Dressing recipe I posted earlier this year. You can use your own dried parsley.

P.P.S.  Click on the related posts below and learn more about herbs.

P.P.S.  I think I’ll head for the kitchen.  A green salad sounds really good!


Lemon Easter Cake

Easter cakes can very from bunny cakes, chick cakes or plain dripper pan cakes.  This cake is not fancy but it really hits the mark with my family.  This  sweet, cold, and a refreshing Easter cake  is always a hit with my family members.  Not only is it  great tasting… but it’s really simple to make.  And, this cake that’s good anytime… especially  if your in a hurry to get to a summer party and need something special to take.    If you have helpers in your kitchen at Easter time… it’s easy for the kids to participate in the making.    Here we go.


These are the ingredients.  1 Lemon Cake Mix.  Veg. Oil.  Eggs.  Water.  These ingredients are for the cake mix.  Follow the directions on your particular cake mix because the amounts may vary a bit.  You will need one can of Sweetened Condensed Milk…. and Whipped topping.   An eight Oz. size will cover a 9×13 dripper pan.  However, I like lots of cream so I use the 12 Oz. size.   Who’s counting calories?  Jelly beans add the final touch.


Mix the cake according to the directions on the box.


Pour the cake into a greased and floured 9X13 dripper pan.   Bake at 350 degrees for about 25 Min.


Cool the cake for about 10 min.  Punch holes into the cake.  I use the end of my beater because it makes holes larger than a toothpick or fork.  Punch holes from 1 inch to 1/2 inch over the entire cake.  Poke the beater clear to the bottom of the cake.


The cake must be still warm.  Pour the Sweetened Condensed Milk on top of the cake.


Spread the milk so it will sink into the holes of the cake.  Place the cake into the fridge to cool.


Spread the topping on the cake


Decorate with jelly beans.  You can add coconut first… then add the jelly beans.  Some of my family do not care for coconut … so I don’t put it on… unless that part of the crew  is not coming for dinner.

Place the cake back into the fridge until it’s time to delight your guests and serve it up.

Here’s a quick video of me making this Easter Cake. I like action!

Have a happy Easter.  Enjoy this cool refreshing Easter cake.

Till Later,

Kathy Griffiths

Insightful Nana

P.S.  You might consider keeping extra Jelly Beans on hand.  My grands like to florish their peice of Easter cake with a few extra Jelly Beans.