Some Snow and a Recipe

Hi all!  It seems the weather has started to act like it is truly Michigan that we live in.  It has been a strange winter to be sure watching the snow fly in the southern states and not get much here.  We have two ponds and we need the snow so they are up and overflowing next spring.  We actually water our garden from one, if it goes dry we are going to have to either move the garden from the back acres (I would not mind) or get the well re-dug (we have a second well on the back acres) new tip or something so our gas pump will pump the water out.  Do I love snow, not really but it sure helps make everything green around here.

Our drive, did not get picture before hubs plowed.

Where our back yard changes to the woods.

Such a cute little tree, we have a lot of these on our property.

The hen house where the ladies are staying warm.

 Want to share another recipe from my Light Cooking cook book.  This has been our favorite by far.

Hubs plate was prettier than mine because I had to hack my fillet up and take a real portion.

 Baja Fish and Rice Bake

3/4 cup chopped onion
1/2 cup chopped celery
1 clove garlic, minced
3 tablespoons vegetable oil  (I use grape seed oils from Wildtree, I have a friend that sells these natural foods.)
1/2 cup uncooked rice
3 1/2 cups (two 14 1/2 ounce cans) Contadina Stewed Tomatoes, cut up, with juice (I used 1 quart of my home canned tomatoes)
1 teaspoon lemon pepper seasoning
1/2 teaspoon salt
1/8 teaspoon ground red pepper (I used 1/4 we like some hot in our food)
1 pound fish fillets (any firm white fish) 
1/4 cup finely chopped fresh parsley (I did not use)
Lemon slices (optional and I did not use these either)

Cook and stir onion, celery and garlic in hot oil in large skillet over medium heat until vegetables are tender.  Add rice; cook and stir about 5 minutes or until rice browns slightly.  Add tomatoes with juice, lemon pepper, salt and ground red pepper.  Place fish fillets on bottom of 12X7 1/2X2-inch baking dish.  Spoon rice mixture over fish.  Cover with foil; bake in preheated 400 degree oven for 45 to 50 minutes or until rice is tender and fish flakes with fork.  Allow to stand 5 minutes before serving (or as long as it take you to take a picture for your blog post) giggle.  Sprinkle with parsley.  Garnish with lemon slices, if desired.  Makes 6 servings Calories 241 

Enjoy!  Blessings!