April 18, 2013


Are you pouring over the gardening catalogs like I am? What to plant and where? Shall I add interest with an arbor or weathervane.....or how about a garden fairy? I need a few plants for shade and oh, yes, more knock-out roses. I am afraid my list is endless, but what a wonderful thing to plan and daydream about. Even the smallest space can be transformed into beauty. I placed my order for pink cannas, so I am so excited to have a gardening project lined up for the weekend!

  I spotted pink cannas last year in Atlanta and simply fell in love with them instantly. I have yellow cannas planted around the pool from last year, and thought these would be a stunning addition. Happy, happy mama.....that's me!
The Divine Miss M is sharing her easy and yummy recipe for Mexican Fried Rice. I thought perhaps we would be able to "kick it up a notch" by serving the rice in peppers, topped with cheese and an enchilada sauce. Well.......voila'......more please!!
2 teaspoons canola oil
4 large eggs
4 cups cooked brown or whole grain rice
1 can black beans, drained
1 cup frozen corn kernels, defrosted
1 cup mild salsa
2 cups grated Mexican cheese
1/2 teaspoon ground cumin
1 28-ounce jar of enchilada sauce
3 red and green peppers, cut in half
Heat 1 teaspoon oil in a skillet or wok over medium-high heat. Stir fry the eggs for 30 seconds and remove to a plate.   Place the additional teaspoon oil in the skillet. Toss in the brown rice, beans, corn, salsa and cumin. Cook, stirringly continuously, until heated through, about 2 minutes.  Stir in the eggs and 1/2 cup of cheese to warm through and combine. Divide equally into pepper halves, sprinkle with additional cheese and pour the enchilada sauce over all in a 13" x 9" baking dish. Bake at 350 degrees F. for 30 minutes. This recipe is scrumptious all by itself, if you would prefer to serve it as a main course or a side dish also.


  1. I LOVE stuffed peppers! My mother made the best, but I love this version. A must try recipe, XOXO

    1. Yes, please do try this recipe Susan! It is simple to prepare and you can vary the type of rice or cheese if you prefer> My four year old grandson LOVES this recipe, believe it or not!! Happy cooking!!


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