Another summer staple: Cilantro lime rice
I probably prepare this dish the most unconventional way ever, but it works...and my family totally digs it.

Ingredients:
1 cup of dry rice
1-2 Tablespoons of olive oil
6 cloves (+/-) minced garlic
1/2 white onion chopped
Juice from 2 limes (or more if you need more flavor)
Zest from one lime
Handful of cilantro chopped
Salt and pepper to taste

Directions:

I buy Trader Joe’s jasmine rice. You get a giant bag for $2.99. I prepare the rice per the instructions on the package. Rice is a buzz kill...because it is not a fast process. I usually make my rice in advance. Just so it’s ready when I actually want to eat dinner. Be prepared for at least 40 minutes of time on this one.

When rice is close to done (let’s say 5-7 minutes left to cook), in a sauce pan heat 1-2 tablespoons of olive oil over medium heat. Add chopped onion and garlic. Let simmer until the garlic is fragrant, and the onions are translucent. Do not burn them. That ruins everything! Add the cooked rice and stir. Sometimes I add a little more olive oil here, depending on how dry the rice is. Next, add the lime juice, lime zest, cilantro, salt and pepper. Mix thoroughly and allow rice to absorb flavors. I allow this little mixture to combine for about 3 Minutes.

This rice is another perfect summer staple that can be thrown in with so many different meals!

XoXo,
NaturallyNati

While I totally love my job, as the beginning of the school year is looming-I am going to miss the stay at home mom life.  I keep telling Eric I just need a really cool computer, and then I will for sure become a famous blogger.  Ha.  Yeah right.  I never even remember to blog.  I really want to try though.  So...I am hoping to post lots of recipes in the next three weeks, and share some of my favorite summer recipes.  The low country boil is definitely on the top of our family’s faves.  Next up-strawberry & mango salsa.  I really love this recipe mostly because it is soooo easy.  But also because it is versatile, and can be used for several meals during the week.  I typically make my salsa on a Sunday, so we can eat on it for a few days.  I usually start serving it with some type of spicy fish and rice.  It works perfectly as a salad dressing for lunches, and is bomb on tacos or nachos.  

Ingredients:

• 2 ripe mangos diced
• 2 cups strawberries diced
• 3/4 red onion diced
• 1 red pepper diced (I add yellow and orange peppers for fun some weeks)
• 2 jalapeños seeded and diced
• 1 Tablespoon olive oil
• Juice from 2 limes (or to taste)
• 1 tsp black pepper
• 1 tsp salt
• 1 handful of chopped cilantro 

Directions:
-Peel and dice mangos (this part is actually no joke.  You might have to check out a YouTube video to see how to do it).  Also- make sure you find ripe mangos.  .  
-Dice the strawberries, vegetables and chop cilantro.
-Add all is the ingredients, including the lime juice, olive oil, salt and pepper in a large bowl.
-Cover and refrigerate.  (I think it is best when refrigerated for a few hours before served)

We had this tonight with panko crusted tilapia, and cilantro lime rice (will post this recipe next).  LOVE on a hot summer night!

XoXo,
NaturallyNati

I am in utter disbelief that this is already the FIFTH Monday of summer. That makes me cry a little bit. I am not sure where the first half of summer went. I had a little medical scare week one, my grandfather passed week two, and week three was spent vacationing. So I guess that accounts for a little bit of the lost time. Anyways, my summer goal is to blog more (which is always my goal), but more importantly share with you easy and delicious summer meals the ENTIRE family can enjoy. I am talking babies and up....because that is what we are working with over here. This family of three picky eaters can make meals challenging, but of course I always love a good challenge. Even though my schedule is entirely different in the summer, and I have more freedom...I still try to stick to meal planning- not always prepping- on Sundays. I have a general idea of what meals I will be serving throughout the week, what I need for lunches and breakfast, what the plans for the week are, and how to make it all work. The other great thing about most of these meals is that you can totally change them up. Add stuff, take stuff away, make a side that you love...whatever. Make it work for you. So.....here goes nothing: Summer Meal #1 - Low Country Boil.

My husband (as I always mention), doesn't eat meat. To be honest- I don't care for it much either. My son- so far is like his parents. SO....that makes getting enough protein for everyone tricky. Shrimp is ALWAYS a great go to. This meal is prepped quickly, can be done in the oven or on the grill, it requires minimal ingredients, and is healthy.

Ingredients:

• 4 pieces of husked corn on the cob cut into 2 inch segments
• 4 (or more) red potatoes (Real Talk- I forgot to buy these the night I made this dish---so we substituted tater tots. Ha.)
• 1 Lemon- cut into 8 wedges
• 1 Tablespoon olive oil
• 1-2 Tablespoons Old Bay Seasoning
• 1 pound thawed, raw shrimp (you can thaw in 10-15 minutes running frozen shrimp under cold water)

Directions:

• Preheat oven to 425 degrees.
• Line a baking pan with aluminum foil.
• Place Shrimp, potatoes and corn (you can always add sausage) flat on the pan.
• Drizzle with olive oil and lemon slices (you can leave lemon slices on pan for more flavor).
• Cover in Old Bay Seasoning.
• Fold up ends, and cover entire pan with foil.
• Bake for 20 minutes.

I loved this especially due to the fact that it took hardly any prep. You can buy pre-husked corn at most grocery stores in the summer, and it is so simple. I served this with my tots- I won't forget my potatoes next time- and a broccoli and kale salad.

Simple, delicious and so summer-y!

Enjoy!

Xoxo,
NaturallyNati