Thursday, July 29, 2010

Celebrating the Newlyweds!!

Our dear friends Jim and Paula's oldest son Jason just married his adorable bride Candice a few weeks ago (in Kansas) so we had them and their friends and siblings (Buzz and Mira) over for dinner last night. We've known the "kids" since they were young - and they have all turned into such lovely adults! I made my ever popular Salmon Nicoise and a Rice and Cheese casserole. My changes for tonight's salmon were that we found some amazing Wild Coho Salmon and grilled it instead of roasting and I used some new potatoes that were purple - with fresh peppercress on top! We had a great night - even able to sit out on the deck for awhile as it was a pretty nice night here in SF. Loved having you guys!

Rice, Corn and Cheese Casserole serves about 6

3 and 1/2 cups cooked white rice
couple tablespoons olive oil
1 poblano pepper diced
1 red pepper diced
1/2 onion chopped
2 ears corn cut off the cob
1/2 cup sour cream
1/2 cup milk
1 cup and 1/4 cup grated monterey jack cheese
sprinkling of paprika

Saute the onion and peppers in the oil until soft. Add the corn and cook another 5 min. Mix the rice, vegetables, sour cream, milk and 1 cup of cheese in a large bowl. S&P to taste. Put in a buttered pan and sprinkle with the remaining 1/4 cup of cheese and the paprika. Bake at 350 degrees for about 30 min, or until browned and bubbly.

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