Monday, February 24, 2014

Yum Yum Cake

This recipe is from my very talented mother in law Ilene. I absolutely love this cake and can never get it enough! Thanks Ilene for sharing your recipe with me!

Yum Yum Cake

2 Tablespoons butter or margarine
¼ cup brown sugar
½ cup chopped pecans
Cream together to form the topping.  Set aside.

1 ¾ cups flour
1 ½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
Blend these ingredients together.

Cream together:  ½ cup butter or margarine
                            1 teaspoon vanilla
Add: 1 cup sugar and beat until fluffy
Add: 1 egg and beat until smooth

Add ¾ cup buttermilk alternately with the flour mixture until well mixed.
 Add 1 1/3 cups miniature marshmallows and 1 cup chocolate chips.
 Turn into a greased 9 x 9 x 2 baking pan.  Cover evenly with topping. 
 Bake at 350 degrees for about 45 minutes.  Cut into squares while it's hot. EnJOY!

Lemon Chicken Breasts


This recipe is from Ina Garden on the food network website. I watched her make it on her show and had to try it. It's super lemony and delish!

Lemon Chicken Breasts

1/4 cup good olive oil
3 Tblsp minced garlic (9 cloves)
1/3 cup dry white wine
1 Tblsp grated lemon zest (2 lemons)
2 Tblsp freshly squeezed lemon juice
1 1/2 tsp dried oregano
1 tsp minced fresh thyme leaves
kosher salt and freshly ground black pepper to taste
4 boneless chicken breasts skin on (I used skinless)
1 lemon

Preheat oven to 400. Warm the olive oil in a small saucepan over medium-low heat, add garlic and cook for just 1 minute but dont allow the garlic to brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 tsp salt and pour into a 9x12 baking dish.
 Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken with the olive oil mixture and sprinkle liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
 Bake for 30-40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isnt browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Serve hot with the pan juices. EnJOY!

Chocolate Chip Cookie Dough Balls



I tried this recipe from a wonderful baker named Abby Page. Thanks for sharing Abby! If you like cookie dough, you have got to try this one! Its originally from www.joythebaker.com and it makes about 10 large balls. It has no eggs in it so it's safe to eat!

Chocolate Chip Cookie Dough Balls

1 stick butter (1/2 cup) at room temp
1 cup flour
1/2 tsp baking soda
3/4 tsp salt
1/2 cup brown sugar
1/3 cup granulated sugar
1 tsp vanilla extract
1/3 cup greek yogurt or applesauce or peanut butter (I used peanut butter)
1 cup semi sweet chocolate chips
1/2 cup chopped nuts (optional)
1 1/2 cups semi sweet chocolate chips, melted for dipping

In the bowl of a stand mixer, cream butter and sugars until light and fluffy, about 3 minutes. Beat in yogurt or applesauce or peanut butter, whichever you prefer along with the vanilla extract and combine.
Whisk together the flour, baking soda and salt. Add all at once to the buter and sugar mix and stir until incorporated. Fold in chocolate chips and nuts.Add extra peanut butter or applesauce if too crumbly, add Tblps at a time.
Scoop large spoonfuls or ice cream scoops onto waxed paper lined cookie sheet. Place in freezer at least three hours.
When ready to dip the balls, melt chocolate chips in a microwaveable bowl and dip balls into chocolate using hands, spoon or fork. Let excess chocolate drip off into bowl and set onto wax paper until set up. Keep stored in refrigerator. EnJOY!

Monday, October 7, 2013

Baked Chicken and Spinach Flautas

I found this recipe on pinterest and oh my goodness... it is really amazing! The flautas are really crispy and perfect! Serve this with some rice and beans and you've got the best dinner ever!

Baked Chicken and Spinach Flautas

1 rotisserie chicken, shredded
1/4 cup chicken broth
1 tsp paprika
1 tsp garlic powder
1 tsp kosher salt
1 tsp ground cumin
1 tsp chili powder
1 jalapeno pepper, minced
3 cups baby spinach, chopped
5 burrito size flour tortillas, or more
6 oz queso cheese or other favorite shredded cheese
1 tsp olive oil, or cooking spray
salsa and souir cream for serving

Preheat oven to 450. Put shredded chicken in a saute pan and add broth. Simmer together for a few minutes then add seasonings. Add jalapeno and spinach and cook over low heat for 2-3 minutes or until spinach is wilted. Spoon in about 2 Tablespoons of filling to tortilla, add cheese. Roll up tortillas tightly. Place seam side down on a sprayed cooking sheet. Repeat with remaining tortillas. Brush flautas with olive oil or spray with cooking spray to help it crisp. Bake for 10 minutes, then turn over and bake for another 10 minutes or until crispy. EnJOY!

Banana Chocolate Chip Muffins


Whats better than banana bread? Banana muffins! I love these!

Banana Chocolate Chip Muffins

1 cup sugar
1/2 cup butter, melted
1/2 tsp salt
1 1/2 tsp baking soda
2 1/4 cup flour
1/2 cup chopped finely walnuts, optional
2 ripe bananas, mashed
1/3 cup buttermilk
1 cup mini chocolate chips
2 eggs, mixed well

Preheat oven to 350. Combine dry ingredients, mix with spoon. Add wet ingredients, mix until just combined. Line muffin pan with baking cups, add mix 3/4 full to each baking cup. Bake 20-25 minutes for regular sized muffins or 12-15 minutes for mini muffins. EnJOY!

Wednesday, July 24, 2013

Pear, Prosciutto and Blue Cheese Crostini

I needed an easy side dish one night and found this recipe in a weight watchers cookbook and thought Id give it a whirl. The saltiness of the prosciutto and the sweetness from the pear and honey and tang from the blue cheese is amazing! Brilliant! Mmm drooling. Only 4 points plus per 2 crostinis!

Pear, Prosciutto and Blue Cheese Crostini

1 large ripe pear, quartered, cored and cut into 16 slices
6 (1/2 inch thick) slices whole wheat baguette, toasted
2 thin slices prosciutto, quartered
2 tsp honey
1 oz blue cheese, crumbled (my fav is point reyes)

Spray a large nonstick skillet with nonstick spray and set over medium heat. Add pear slices in a single layer and cook until lightly browned, about 2 minutes on each side.
Place 2 pear slices on each baguette slice. Tope evely with prosciutto, sprinkle with blue cheese and drizzle with honey. EnJOY!

Peach, Blue Cheese and Balsamic Vinaigrette Salad


I tried this at an awesome restaurant this week and had to recreate it. I'm not the biggest salad fan but I absolutely love this one! The vinaigrette recipe is from Emeril Lagasse and it's super easy and tasty.

Peach, Blue Cheese and Balsamic Vinaigrette Salad

1 Peach or nectarine
1-2 cups lettuce
1/4 cup blue cheese crumbles (point reyes is the best kind in my opinion)
balsamic vinaigrette dressing (recipe to follow)

Top salad greens with thinly sliced peaches and blue cheese crumbles and vinaigrette. EnJOY!

Balsamic Vinaigrette

1/4 cup balsamic vinegar
2 teaspoons brown sugar
1 tablespoon minced garlic (I use garlic paste)
1/2 tsp salt
1/2 tsp freshly ground black pepper
3/4 cup olive oil

Beat the ingredients in a bowl until sugar is dissolved or place all ingredients in a jar with a lid and shake really well. EnJOY!


Monday, July 1, 2013

Blackened Fish Tacos


These tacos have some kick to them and are totally awesome! I hate coleslaw but I love this "slaw", a must try! This recipe is from the It's Good for You, Pampered Chef cookbook.

Blackened Fish Tacos

Slaw:
1/4 cup sliced green onions with tops
2 Tblsp snipped fresh cilantro
1 Tblsp fresh lime juice
1 Tblsp veggie oil
1 garlic cloved, pressed
1 tsp sugar
1/2 tsp cajun or blackened fish seasoning
2 cups broccoli slaw mix

Fish:
1 lb of tilapia fish fillets
1 Tblsp cajun  or blackened fish seasoning
1 avacado, seeded and sliced
8 small corn tortillas, warmed
3 medium radishes, peeled and grated

For the slaw, in a medium bowl combine the green onions, cilantro, lime juice, oil, garlic pressed, sugar and cajun or blackened seasoning. Whisk until blended. Add slaw mix, toss to coat. Cover and refrigerate until read to serve.
Heat grill pan or saute pan over medium heat a few minutes until hot, adding just a small amount of olive oil. Sprinkle each side of the fish with seasoning. Place fillets in pan; cook over medium heat about 10-12 minutes or until fish flakes easily with fork, maybe less time depending on size of fillets. Carefully turning the fillets once. Remove from heat. Flake fish into bite size pieces.
Assemble tacos by putting fish onto warm corn tortillas, place a few slices of avacado, a little of the radishes and scoup the slaw mixture over top. EnJOY!

Chicken Tortilla Soup

Oh holy moly is this recipe so awesome! My family absolutely loved it, definatly a new favorite dish. It's so full of flavor and lots of veggies so you wont feel guilty after you indulge! This is a must try I promise! You could even just shred a rotisserie chicken and skip the cooking chicken part to make it a little easier.

Chicken Tortilla Soup

2 whole boneless skinless chicken breasts
1 Tblsp olive oil
1 1/2 tsp cumin
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1 Tblsp olive oil
1 cup diced onion
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
3 cloves garlic, minced
1 can (10oz) rotel tomatoes and green chilies
32 oz fluid low sodium chicken stock
3 Tblsp tomato paste
4 cups hot water
2 cans (150z) black beans, drained
3 Tblsp cornmeal or masa
5 whole corn tortillas, cut into uniform strips around 2-3 inches

For garnish:
sour cream
diced avacado
grated monterey jack cheese
cilantro

Preheat oven to 375. Mix cumin, chili pepper, garlic powder and salt. Drizzle 1 Tblsp olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
Place chicken breasts on a baking sheet. Bake for 20-25 minutes, or until chicken is done. Use two forks to shred chicken, set aside.
Heat 1 Tblsp olive oil in a pot over medium high heat. Add onions, red pepper, green pepper and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in rotel, chicken stock, tomato paste, water and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes uncovered.
To make the tortilla strips, cut your strips into uniform 2-3 inches and spread out on a cookie sheet. Bake at 375 for 5 minutes or longer, until crisp.
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed, add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 10 minutes or longer before serving. Ladle into bowls, then top with souirc cream, diced avacado, grated cheese and cilantro if desired. EnJOY!

Thai Salad

This salad is so awesome! It feeds an army so take it with you to parties or any group gathering and it will be a big hit! The salad dressing is so delish, it goes a long way so I would just top each portion of salad off with a little dressing, don't dump the entire dressing into the salad.

Thai Salad

Salad:
1 head napa cabbage, shredded
1 head red cabbage, shredded
1 large cucumber, julienned
one 10 ounce bag shelled edamame, cooked
2 carrots, peeled and grated
2 green onions, finely sliced

Sweet Lime-cilantro dressing:
2 cups olive oil
1 1/2 cups finely chopped fresh cilantro
1 cup sugar
2 cloves garlic, minced
juice of 2 limes
1/2 tsp salt
1/2 tsp pepper
1 avacado, peeled and finely sliced

For the Thai salad, in a large serving bowl toss the cabbages, cucumber, edamame, carrotrs and green onions.
For the dressing, put the oil, cilantro, sugar, garlic, lime juice, salt and pepper in a large blender and blend until smooth.
Top each serving of salad with 2 Tblsp of the sweet lime-cilantro dressing and 2 slices of avacado for garnish. EnJOY!

Katies Peanut Butter Chocolate Chip Cookies

These are truly one of my most favorite cookies in the world! They are so perfect in everyway! Thanks Katie Hogue for sharing your awesome recipe!

Katies Peanut Butter Chocolate Chip Cookies

3/4 cup white sugar
¾ cup packed light brown sugar
1 ½ sticks (6 oz) unsalted butter
¾ cup creamy peanut butter
2 eggs
1 ¾ cup flour (I added 1/4 cup more)
2 tsp baking soda
¼ tsp salt
I 12 oz bag of milk choc. chips

In a mixer with a paddle attachment combine the sugars, butter and peanut butter. Beat until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating after each addition.
In a bowl sift together the flour, baking soda and salt. Add to the dough.
Add chocolate chips.
Bake at 350 degrees for 11-12 minutes. Do not sit longer than 11-12, will be very light in color. Place on tin foil not rack to get softer cookies! EnJOY!




Wednesday, May 29, 2013

Pressure Cooker Chicken Marsala

Can you tell my new favorite thing is my pressure cooker?! Invest in one of these things because it sure makes life a lot easier. I love the flavors in this dish! I also used the refrigerator fettucini noodles, the dish was  
so good it needed the best noodles possible!

Pressure Cooker Chicken Marsala

4-6 chicken breasts or thighs
2 cups marsala dry wine
1 cup sliced mushrooms (use fresh)
1 cup sliced yellow onion
1/2 Tblsp minced garlic
3 Tblsp flour
1 Tblsp dried basil
1 Tblsp dried oregano
1/2 cup marscapone cheese
1/2 cup paremesan cheese
1 tblsp butter
chopped parsley
1 pckge fettuccine pasta

Prepare the chicken by salt and peppering it on both sides. Poke the heck out of it with a fork as well if you like, to let the flavors really get into it.
In the main cooking pot of the pressure cooker, throw in the onions, garlic, mushrooms, butter and flour. Press the start button on the machine to turn on the heating element, or the "brown" button. Saute ingreadients for about 5 minutes. Add the dried basil and oregano. Give it a stir. Press cancel to shut off heating element.
Pour in marsala wine. Immediatly put the chicken on top everything and shut the lid and lock. Set the valve to airtight. If you wait too long, the wine will start to evaporate.
Program the pressure cooker for 15 minutes then push start and lock it.
While the chicken cooks, prepare pasta noodles by boiling some water in a pot. Drain.
When pressure cooker cycles through the full 15 minutes it will go to keep warm automatically and the light will blink. Let the pressure drop down on its own instead of releasing it manually. It will take about 5-10 minutes. Once all the pressure has dropped, turn the pressure valve to exhaust just incase and unlock lid.
Remove just the chicken to a platter. Leave mushroom and onion sauce inside pot. Add the marscapone cheese and stir the mixture until it melts into the sauce. Put the chicken back into the pot with the sauce and coat it thoroughly. Shut the lid and let it sit to keep warm.
Serve with pasta and garnish with shredded parmesan cheese and chopped parsley. EnJOY!

Apples and Onion Pork Tenderloin in Pressure Cooker

Thanks to my awesome sister in law Lisa for this wonderful recipe! The sauce this makes is so delish!

Apples and Onion Pork Tenderloin in Pressure Cooker

3-5lb pork rump or pork tenderloin
3 apples, sliced
1 whole onion, sliced
2 bay leaves
2 cups apple juice
1 box chicken broth
salt and pepper to taste

Remove any unwanted fatty pieces from the pork. Season it well with salt and pepper on both sides.
Place all the onions and apples into the cooking pot of the pressure cooker. Pour in the apple juice and broth. Place the pork directly into all the juices.
Shut the lid and turn it to lock it into place.
Program the pressure cooker for 60 minutes by pressing the pressure cook time button until the green display shows 60, then press start. Make sure the pressure valve is set to airtight.
Once it's finished, release any remaining pressure and turn to open lid. The onions and apples will pretty much melt as soon as you stir the contents. Season with more salt and pepper if needed. Slice pork and serve over mashed potatoes or stuffing with some of the apple and onion sauce.
Note: You can always add your potatoes into pot before cooking if you want mashed potatoes. You can also throw in 2-3 Tablespoons of cornstarch to the juices at the beginning and mix it in before you turn it on to thicken your sauce. EnJOY!

Ranch Dip

There are two things I love the most about get togethers with my husbands family, #1 any of his mothers cooking and #2 ranch dip. So yummy!

Ranch Dip

1 packet lipton onion soup mix
1 packet buttermilk ranch mix
1 16oz container knudsens sour cream

Mix all ingredients, store in refrigerator until ready to use. Serve with your favorite chips, I use doritos or scoups corn chips. EnJOY!

Simple BBQ Chicken

Thank you Gladys White for the most awesome and easy baked chicken recipe ever! I have tried this recipe with chicken breasts as well and the thighs are just way more tender. Go for the thighs baby!

Simple BBQ Chicken

1 bottle of favorite BBQ sauce
8 chicken thighs

Preheat oven to 400. Cover chicken in your favorite BBQ sauce and bake chicken for 40-50 minutes until cooked through. Yep, it's that rediculously easy! EnJOY!

Wednesday, April 24, 2013

Galettes



The other day a friend and I had the most amazing day in Healdsburg CA. We visited a bakery who shared a recipe with us, which I immediatley took home and had to recreate. My husband was a skeptic at first when I told him the ingredients but soon changed his mind. Don't leave out any of the ingredients in the savory galette, especially the caramelized leeks! This dough makes the most amazing savory or sweet galettes! You can find the bakery info and more recipes from them at www.downtownbakery.net

Galette Dough:

2 cups all purpose flour
1 tsp sugar
1/4 tsp salt
6oz (12 Tblsp) cold, sweet butter
1/2 cup ice cold water

Combine flour, sugar, and salt. cut in the butter until the mixture looks like cornmeal. You can use a food processor, a pastry cutter or your fingers. Stir in the ice water until the mixture just holds together. Press into a ball, flatten and wrap in plastic wrap, put in the refrigerator to relax the dough. Chill for at least 30 minutes but better at 3 hours.
Remove from refrigerator and dived the dough into 4 pieces. (If your making the savory galette then use the entire dough ball, dont cut). Press each piece into a small circle and roll into a 6inch diameter circle, 1/8inch thick. Put the pieces on a baking sheet lined with parchment paper and place in the refrigerator while preparing the filling. It is important to keep the dough chilled at all times.

Savory Galette:

Roll out entire 1 batch of dough, place on parchment paper and into fridge until ready for use.
caramelized leeks (see recipe below)
cheese of your choice, shredded (I would do a parmesan or gouda)
thinly sliced garlic, or crushed garlic
sauteed swiss chard, about 1 bunch, stems included
salt and pepper
fresh tarrogon and fresh chives
(you could also use pancetta, pears or bacon)

Place your caramelized leeks first, then your garlic, tarragon  chives, swiss chard and cheese onto your galette dough. Carefully fold edges over toppings, pleating to make it fit. Brush the edges with a touch of water or butter. Bake at 400 for 20-25 minutes.

Caramelized Leeks:

1/4 cup (1/2 stick) unsalted butter (or half butter and half olive oil)
4 large leeks (white and pale green parts only) halved lengthwise, cut crosswise into 1/4 inch thick slices (about 5 cups)
2 Tblsp wter
1/2 tsp salt

Clean leeks well. Melt butter in large pot over medium low heat. Add leeks; stir to coat and saute until leeks are translucent.
Stir in water and salt. Cover pot and reduce heat to low. cook until leeks are tender, stirring often, about 25 minutes.
Uncover and cook to evaporate excess water, 5-10 minutes or longer if you want the leeks lightly browned.

Sweet Apple Galettes:

1 lb tart cooking apples (2-3 large apples)
4-5 Tblsp sugar
1 Tblsp floiur
2 Tblsp butter, melted

Peel, quarter and core apples and slice into 1/4 inch slices. Divide the fruit into 4 portions, approximately 3/4 cup per tart. Bring the galette dough from the refrigerator and put 1 tsp flour and 1 tsp sugar into the center of the dough circle, spreading to cover the circle. Put your fruit into the center of the circle, leaving approximately 1 inch uncovered dough around the edge. Put 1 Tblsp sugar and a pinch of cinnamon on top of the apples. Fold uncovered edge of the pastry dough over the apples, pleating to make it fit. Brush the edge with melted butter and sprinkle with a little sugar. Bake at 400 degrees for 20-25 minutes. Cool on rack.
(You can also make a strawberry verson, just mix 1 cup strawberries with about 1/3 cup sugar and place in center and follow steps).
EnJOY!





Verjus Vinaigrette

My amazing friend took me on the most awesome "foodie day tour" for my birthday. We pretty much ate the most amazing food all day long. Part of the day of eating was this flippin awesome vinaigrette that I had to share! So go buy some verjus (non alcoholic) and you will be making this every week with your salads! Verjus is basically pressed grapes, minus the fermenting process. Its tart and a little sweet.

Verjus Vinaigrette

1 large shallot, minced
1/4 cup Verjus
2 Tblsp red wine vinegar
1/2 cup olive oil
1 Tbsp honey

Whisk together all ingredients and season with salt and pepper. EnJOY!

Saffron Risotto with Asparagus

My super awesome brother in law gave me some saffron the other day and I was searching for just the right recipe to use it in. So yummy! I was so nervous to make risotto but to my surprise, it's not at all difficult to make, it just takes some attention.

Saffron Risotto with Asparagus

1-2 bushels of asparagus
2 Tblsp olive oil
kosher salt and freshly ground black pepper
6 cups chicken stock
6 Tblsp (3/4 stick) unsalted butter
2 oz pancetta, diced
1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice (10 oz)
1/2 cup dry white wine
1 tsp saffron threads
1 cup freshly grated Parmesan cheese

Preheat oven to 400 degrees.
Cut the ends off of the asparagus and cut into smaller pieces. Place onto a sheet pan and toss with the olive oil, 1 tsp salt and 1/2 tsp pepper. Roast for about 10-15 minutes or until softened. Set aside.
Heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
In a heavy bottomed pot or dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 tsp salt and 1/2 tsp pepper. Stir, and simmer until the stock is absorbed, 5-10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted asparagus and Parmesan cheese. Mix well and serve. EnJOY!

Pepper Jack Pretzels






These were pretty easy to make and holy cow they are delish! They have some spice to them but you could substitute the pepper jack cheese for just jack cheese and leave out the cayenne if your not a spice fan. Also, the day after I make these if I have left overs, I slice them and make them into turkey sandwiches. Yum.

Pepper Jack Pretzels

1 1/2 cups warm water
1 1/2 Tblsp active dry yeast (2 packets)
4 cups unbleached all-purpose flour, plus 1/2 cup for rolling out
1 tsp fine sea salt
1 Tblsp sugar
1/4 tsp cayenne pepper
1/2 tsp granulated garlic
3/4 cup grated dry jack cheese (or manchego)
2 large eggs
3 cups grated pepper jack cheese
2 Tblsp milk
2 tsp dehydrated onion flakes
2 tsp kosher salt

Preheat oven to 425. Cover 2 large baking sheets with a silicone baking mat or parchment paper. 
In a 2 cup glass measuring cup, combine the warm water and yeast. Stir and let sit 10 minutes, until it foams. (I always add a tsp of sugar to help it activate). 
In a food processor fitted with the plastic dough blade, pulse the flour, sea salt, sugar, cayenne, granulated garlic, and 1/2 cup of the dry jack cheese for three 5 second intervals. (I don't have a processor so I just mixed it by hand.) Add 1 egg and the yeast mixture. Pulse for three 10 second intervals, or until the dough comes together. 
Turn the dough out onto lightly floured surface. Knead 10-12 times, adding more flour if sticky. cut the dough in half and set half aside.
Use a rolling pin to roll out 1 dough ball into a 12 by 17inch rectangle, about 1/8inch thick. Sprinkle 3/4 cup of the pepper jack in a stip down the middle (the short way). Fold one third of the dough over the cheese and sprinkle with another 3/4 cup of the pepper jack. Fold the last third over and pinch the edges of the dough closed. Roll the dough into an 11 by 15inch rectangle. Cut the dough into nine or ten 1 1/2 by 15 inch strips. They do not have to be perfect don't worry. 
Pinch the cut edges of the strips together. Roll each strip into a cigar shape, 18 inches in length. Form each strip into a pretzel shape and place the pretzels 3 inches apart on prepared baking sheet.
Repeat with the second ball of dough. 
Beat the remaining egg with the milk. Brush the formed pretzels with the egg wash and then sprinkle evenly with the remaining 1/4 cup dry jack, the onion flakes and the kosher salt.
Bake for 16-18 minutes, until nicely browned.
Let cool and serve warm or room temperature. Store at room temp, lightly covered. EnJOY!

Thai Chicken Wraps

Thank you Pioneer Woman for my new favorite weekday meal! Its quick and simple to make and all the flavors I love! I didnt have all the ingredients on this either and they still turned out rockin!

Thai Chicken Wraps

4  boneless/skinless chicken breasts

Marinade:
2 Tblsp rice wine vinegar
1/2 cup soy sauce
2 tsp pure sesame oil
2 tsp hot chili oil
juice of 4 limes
2 Tblsp minced fresh ginger
4 Tblsp brown sugar
2 Tblsp cornstarch
2 Tblsp honey


In a bowl, mix together rice wine vinegar, soy sauce, sesame oil, hot chili oil, lime juice, ginger and brown sugar. Whisk it together, then pour off half of the liquid into a separate bowl.
Cut chicken into bite size pieces and put them into the bowl you used to make the marinade. Throw in the squeezed lime halves and set aside to marinade for about 30 minutes.
Into the small bowl with the other half of the marinade, whisk in the cornstarch and honey. Set aside.
In a heavy skillet over high heat, pouir in a small amount of poil. When its hot, add the chicken pies in  a single layer. Let it sit on one side, undisturbed, for about a minute, then stir the chicken arouind and cook until it's totally done, about 3 to 4 minutes.
Reduce heat to low, then pour in the sauce that you mixed in a sperate bowl. stir it around; the sauce will immediatly start to thicken. Cook over low heat for about 1 minute, then remove from heat and allow to cool.

Peanut sauce:

1/2 cup peanut butter
3 Tblsp soy sauce
3 Tblsp honey
1/2 tsp hot chili oil
1 tsp crushed red pepper
juice of 2 limes

Combine all peanut sauce ingredients. Add a little water if needed to thin. Set aside.

Assembly:

4-5 tortillas
cilantro leaves
carrots, peeled and julienned
cucumber, seeds scraped out and cut into strips
lettuce
peanuts, chopped

Heat your tortillas, then lay on some chicken, add lettuce leaves, carrots, cucumber, cilantro, peanut sauce and peanuts. Roll up in the tortilla tightly an dslice in half and serve. EnJOY!

Friday, April 19, 2013

Mini Carrot Cakes

This recipe is from a pampered chef recipe found on my friends website, http://www.facebook.com/pages/Pampered-Chef-with-Leah/352872491500300
I just added a little extra water, you could use oil too, to make it a little easier to stir. Also, instead of only using a portion of the yellow cake mix, I used the entire package and just doubled everything. The topping I just added the entire cream cheese and added a little more sugar and whipped topping.

Mini Carrot Cakes 

9oz yellow cake mix
1/2 tsp allspice
1 egg
2 Tblsp veggie oil
2 carrots
6oz cream cheese
3/4 cup powdered sugar
1/2 container of frozen whipped topping
1/4 cup chopped walnuts, optional

Preheat oven to 350 degrees. Spray each well of a mini muffin pan with nonstick cooking spray. Combine cake mix, allspice, egg and oil in a bowl; stir ingredients until moistened. (I added 1/4 cup water to make it a little smoother, you could add extra oil too.) Mixture will be very thick.
Grate carrots. Stir in 1/4 cup of the carrots into the batter; set aside remaining carrots for garnish. Divide batter evenly into the wells using a small ice cream scoop of a tablespoon, abouit two thirds full. Bake for 11-13 minutes.
Meanwhile, in another bowl; whisk together cream cheese and sugar until smooth; fold in whipped topping. Spoon cream cheese mixture into a resealable plastic bag, set aside. Remove pan from oven and press tops of cups with a mini tart shaper or a spoon to make slight indentations. Carefully remove cups from pan and cool. Trip corner of the cream cheese filled bag with scissors; pipe filling evely into cups. Garnish with extra carrots. EnJOY!


Easy Corn Dog Muffins

These are the easiest things ever to make. They are so good too! I just served them with some fruit and my kids went nuts. Even big kids will like these.

Easy Corn Dog Muffins

1 box Krusteaz Corn Muffin Mix
1 packet hot dogs

Line muffin tin with muffin cups. Mix corn muffin mix according to directions and preheat oven according to package directions. Fill muffin tins just under 2/3 of the way full. Slice hot dogs into little rounds and drop about 3-4 rounds into each muffin cup. Bake according to directions. Yes... they are that easy! EnJOY!

Monday, April 15, 2013

Umple MIke's Breakfast Casserole


This recipe is from the awesome Mike Faussett. Way back in the day, he made this for all of us in the choir that he was conducting. Mike makes this seasoning called "Umple Mikes all purpose seasoning" and it is truly amazing on everything! You can find it on ebay.com under Umple Mike's Seasoning. 

Umple Mike's Breakfast Casserole

18 Large to XL Eggs
6 Cups Frozen Shredded Hash Browns
1 lb Bacon
3 Cups Shredded Chedder Jack Cheese
1 7oz. can Diced Chilies
1 7oz. can Diced Jalapenos
Umple Mikes All Purpose Seasoning

 Fry Bacon until slightly crisp, drain, set aside. Discard all but 3 to 4 Tbsp of the bacon drippings. Season hash browns liberally with Umple Mikes, fry in drippings until golden brown. Line bottom of glass 13 x 9 casserole dish with hash browns (don't use metal as it will turn the eggs green and nobody likes green eggs without ham). Beat eggs together with diced chilies and jalapenos (skip the jalapenos if you want but I like them). Soft scramble eggs until slightly wet. Place in casserole dish over hash browns, spread evenly. Spread cheese evenly over eggs. Top with bacon. Back at 350F for 20 minutes and serve. EnJOY!

Juevos Rancheros

I had this recipe at a local breakfast spot recently and had to recreate it! The beans make it creamy and perfect. I used a local product a friend makes called "Tomato Smash" that is sweet and relishy, mmmm. You can buy it at Andy's in Sebastopol or online as well at www.tomatosmash.com.

Juevos Rancheros

1 egg
2 corn tortillas
2-3 Tblsp refried beans
2-3 Tblsp salsa
salt and pepper

 Warm both tortillas, put one on the plate and top with warmed beans. Top with remaining tortilla. Top tortilla with cooked egg, I like it over medium but you can cook it to however your preferance. Top with salt and pepper and a little salsa or Tomato Smash product. EnJOY!

Monday, April 8, 2013

Pork Carnitas

I got this recipe from my sister in law and I just love it! Super easy to make, and so good! I made this in my new handy-dandy pressure cooker but you can also make in the crockpot. Thanks Lisa!


Pork Carnitas

2 teaspoon salt
2 teaspoon garlic powder
2 teaspoon ground cumin
1 teaspoon crumbled dried oregano
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 (3-4 pound) boneless pork shoulder/rump roast (Have your butcher remove any bones and fat as much as possible)
2 bay leaves
2 cups chicken broth

Garnishes:
Shredded Cheese
Small Tortillas
Limes
Avocado
Cilantro
Salsa Verde
Pico de Gallo

 


In a small bowl, mix up all the dry spice ingredients, except for the Chiles and bay leaves. Rub the roast with the mixture all over.  Let it sit for about 2-3 minutes. In the pressure cooker’s main cooking pot, pour in the chicken stock and bay leaves. Chop up the Serrano Chiles into small pieces and add it to the stock.
Now, for this recipe I actually decided to use a Trivet. It didn’t come with my pressure cooker, but I happened to have one that fit into it nicely. You can buy these anywhere.
I use the trivet to set the roast on so the meat doesn’t sit directly into the chicken stock liquid at the beginning because if it does, it has the tendency to rinse off all the spices you just rubbed into the roast. So the trivet is pretty handy to avoid that.
Set the trivet into the cooking pot and place the roast on top of it. Close the lid and turn it counter clock-wise to lock it. Turn the Pressure Valve to the Airtight position. Press the PRESSURE COOKING TIME button for 60-minutes and then press START. Yup, this is actually a recipe that will take more than an hour. But in a slow-cooker, it would’ve taken 8-10 hours.
While the pressure cooker is doing its thing, you can take this time to prepare the garnishes. Chop up the cilantro, slice up the limes and avocados, etc.
Once the 60-minute cook time has expired, turn the pressure valve to the Exhaust position to release all the pressure and open the lid. The roast may look done to you, but it’s not quite there yet. But the spices have cooked into the meat and have formed a nice looking yummy soft “crust”. Using a large fork and/or tongs, remove the pork and side aside. Then remove the trivet. Now put the pork roast back into the pot directly into the liquid. There’s no risk of the spices washing off now.
Close the lid again and turn it counter clock-wise to lock it. Turn the Pressure Valve to the Airtight position. Press the PRESSURE COOKING TIME button for 30-minutes and then press START. This extra cooking time will get the meat to the fall-apart stage.
Once the cooking time is complete, turn the pressure valve to the Exhaust position to release all the pressure and open the lid. Remove the roast to a large platter. Using a sharp knife and fork, start shredding the meat into small bite size carnita pieces. Discard any remaining fat. The meat is so juicy and tender, and all the spices make it smell heavenly! Put all the pieces onto a plate and spoon some of the leftover chicken stock over the meat and season with some salt and pepper.
Now you can use the carnitas to make anything you want, from tamales to burritos to whatever. I chose to make tacos. Small and light. Pile it high with all sorts of toppings or keep it simple. EnJOY!

Fruit Topped Cookie Pizza

This is a recipe from Pampered Chef. I love it anytime of year! Fresh and fruity baby and chocolaty! Dont try to use the big roll of ref. cookie dough like I did in this pic or it will run right off of your pan!

Fruit Topped Cookie Pizza

1 pckge (18oz) refrigerated chocolate chip cookie dough
2 squares (1ounce each) white chocolate for baking
2 Tblsp milk
1 pckge (8oz) cream cheese, softened
1/4 cup powdered sugar
1 cup thawed, forzen whipped topping
12-16 strawberries, cut in half
1-2 bananas sliced
1 can (11oz) mandarin orange segments, well drained (I don't use these)
1/4 cup semi-sweet chocolate morsels

Preheat oven to 350. Shap cookie dough into a ball and place in center of smaller sized pizza pan than has been covered in foil. If you have a pampered chef round stone you could use that too. Roll dough with a floured rolling pin into a 12 inch circle, abouit 1/4 inch thick. Bake 12-15 minutes or until edges are set and cookie is slightly golden brown. Cool completely.

Place white chocolate and milk in small bowl and microwave for 1 minute or until melted. Stir and cool slightly. In another bowl, combine cream cheese and powdered sugar; mix well. Gradually stir in white chocolate mixture; mix until smooth. Fold in whipped topping. Spread cream cheese mixture evenly over cookie.

Arrange strawberries and mandarin oranges or bananas over cream cheese mixture. Place chocolate morsels  in a small plastic bag and melt in microwave for 45 seconds or until melted. Cut small corner off of bag and drizzle chocolate over top of cookie pizza. Refrigerate until ready to serve. Cut with pizza cutter into small wedges. EnJOY!

Monday, April 1, 2013

Chicken Piccata


This awesome recipe is from life-as-a-lofthouse.blogspot.com
I love how simple and elegant and awesome this recipe is!

Chicken Piccata

2 boneless, skinless Chicken breasts, cut in half lengthwise, to form 4 thin cutlets
1 cup Italian style bread crumbs
1 egg, beaten
4 Tablespoons butter
1/4 cup fresh lemon juice
1 cup chicken stock
1/4 cup brined capers, rinsed
1/4 cup fresh parsley, chopped
8 ounces Angel hair pasta
2 Tablespoons butter
1/2 cup freshly grated Parmesan cheese


Pour the bread crumbs in a shallow plate or dish. Pour the beaten egg in a seperate shallow dish. Take one chicken cutlet and dredge in the egg, and then in the breadcrumbs. Shake off any excess breadcrumbs and place on a plate. Repeat with all cutlets.

In a large skillet, melt 2 tablespoons of butter over medium-high heat. Place two of the coated chicken cutlets into the skillet. Cook on each side, for 4 minutes. Once thoroughly cooked, place on a plate and tent with foil to keep warm. 

Add the remaining 2 tablespoons of butter. Let butter melt and then cook the other two pieces of coated chicken, for 4 minutes on each side. Remove from skillet and keep warm with other chicken.

Pour the lemon juice, chicken stock and capers into the warm skillet. Stir and scrape up any of the loose brown bits. Bring to a boil. Reduce heat slightly and let sauce simmer for 5 minutes. 

Meanwhile, cook angel hair pasta according to package directions. Drain water and add 2 Tablespoons butter to pasta and 1/2 cup freshly grated parmesan cheese. 

Serve chicken with sauce and pasta. Garnish with fresh parsley and more grated Parmesan cheese. EnJOY!


Monday, March 11, 2013

Turkey Chili


This is another fabulous recipe from Domenica Catelli's cookbook, Mom-a-licious. Have I mentioned I love her?! This is such a hearty and delish recipe. 

Turkey Chili

2 Tblsp extra virgin olive oil
1 medium yellow onion, chopped
2 Tblsp ground cumin
1-3 tsp red chili flakes(they are not spicy)
3 Tblsp fresh garlic, chopped
1 lb ground turkey
1 Tblsp soy sauce
1 14.5 oz can fire roasted organic crushed tomatoes (they sell them at safeway only)
2 15 oz cans black beans
2 15 oz cans kidney beans
1 cup water or chicken broth

optional: top with jack or chedder chese, fresh onion or sour cream.

1. In heavy pot, saute onion, cumin and pepper over medium heat with extra virgin olive oil. do not let onions brown. as onions become soft, about 5 minutes, add garlic and cook about 2 minutes.
2. add ground turkey and cook. stir and smash up turkey. once browned add soy sauce. add fire roasted tomatoes. add drained beans and chicken broth.
3. bring to a boil, turn down to medium heat and cook for 10 minutes. Serve and EnJOY!

Friday, March 8, 2013

Snickerdoodles


Thank you to my mother in law Ilene and her mother for this wonderful recipe. There is nothing like a good old fashioned snickerdoodle to cheer up your day. Mmm.

Snickerdoodles


1 cup shortening
1 ¼ cup sugar
2 eggs
2 ¾ cup flour
2 tsp cream of tartar
1 tsp soda
½ tsp salt
1 tsp vanilla

3 tbs sugar
1 ½ tbs cinnamon

Cream shortening, sugar and eggs together.  Add flour, Cream of tartar, soda, salt and vanilla.  Form dough into small balls, walnut size.  Roll in cinnamon and sugar mixture.  Bake at 450 degrees for 5-8 minutes. EnJOY!

Thursday, February 28, 2013

Kalua Pig

Thank you to my awesome brother in law who introduced us to the BEST pork recipe Ive ever had. This pork is so juicy, tender and full of flavor. I love it! Jared found the recipe from

Kalua Pig


4 pounds Pork Shoulder Or Butt
1-½ Tablespoon Hawaiian Red Gold Sea Salt (We used regular sea salt)
¼ cups Coconut Aminos Or Soy Sauce (We used soy sauce)
3 cloves Garlic, Grated
1 whole 3-4 Inch Piece Of Ginger, Grated
1 teaspoon Liquid Smoke
½ whole Onion, Cut Into 2 Pieces

Preheat oven to 325ºF. Line a 9×13 baking pan with foil.
Make deep slashes in pork with a knife. Place pork in pan. Sprinkle pork with Hawaiin sea salt.
Combine coconut aminos (or soy sauce), grated garlic, grated ginger, and liquid smoke. Rub mixture all over pork, working it into the slashes.
Place pork fatty side up. Place onion piece on each side of pork. Wrap pork tightly with foil, folding together 2 sheets of foil if necessary. Make sure the pork is completely sealed in there.
Bake at 325ºF for 5 hours. Shred pork and serve. EnJOY!

Pan Seared Sole

Ive been experimenting with fish a lot lately and got some very much needed help from my favorite Chef/friend Molly Delmonte. Thanks for saving my family from floppy overly cooked fish Molly!

Pan Seared Sole

4 sole fillets
1 Tblsp olive oil
salt and pepper to taste

Add olive oil. Get a cooking skillet heated until just about smoking. Dredge fillets in flower and remove excess. Place fillets into almost smoking pan then turn heat down to medium heat. Lightly season fish.  Cook 75%-90% through on one side, flip and turn down heat and let them finish cooking. The entire process should take about 5-8 minutes depending on the fillet size.  Serve with sauce below.

Sauce

Add a Tblsp butter to a pan at medium heat, then add juice of lemon and about 1/4 cup white wine. Let sauce reduce for a few minutes then serve over fish. EnJOY!

Twice Baked Cauliflower

Thank you Molly Delmonte for sharing your amazing culinary skills once again! I absolutely love the creaminess of this dish and that I don't feel as naughty eating this compared to twice baked potatoes!

Twice Baked Cauliflower

1 head of cauliflower
6 pieces bacon, cooked crisp
1/4 cup flour
1/4 cup milk
1/4 sour cream
1 cup shredded cheddar cheese, or more if you would like
salt and pepper to taste

Blanch a head of chopped cauliflower until soft. Drain water and smash cauliflower with a fork. Mix in 5 pieces of bacon that has been crumbled, mix in sour cream, milk, flour and salt and pepper and cheese. Sprinkle top with a little more cheese and last piece of crumbled bacon. Bake at 350 until cheese is bubbly, about 15 minutes. EnJoy!

Tuesday, February 19, 2013

Lunchtime Lentil Soup

This recipe is amazing! Healthy and so flavorful, it doesn't matter what time of day you eat it, it's amazing.
I found this recipe from the cookbook Mom-a-licious. One of my favorite cookbooks.

Lunchtime Lentil Soup

1 Tblsp extra virgin olive oil
1 medium yellow or white onion, minced
handful of cilantro, minced and extra for garnish
4 cloves garlic, minced
1 tsp ground coriander
1 tsp ground cumin
3 tsp curry powder
8 cups chicken or vegetable broth
2 1/4 cups dried red lentils (I used yellow because it was all I could find)
1 14.5 oz can crushed tomatoes
2 carrots, peeled and minced
2 stalks celery, minced
1 lemon (optional)

Heat the olive oil in a large pot. Add onion and saute for 2 minutes.
Add garlic, cilantro, and spices and cook for a few more minutes.
Add lentils, tomatoes, and broth and bring to a boil.
Reduce to a simmer and cook for about 15-30 minutes or when the lentils are tender.
Finish with celery and carrots for a surprising crunch and a squeeze of lemon. (I didn't want my soup crunchy so I added the celery and carrots with my onion at the beginning of cooking. You can add either end or beginning depending on if you like an extra crunch.) EnJOY!

Thursday, February 7, 2013

Caramel, Pretzel and Chocolate Cookies




This recipe is from one of my favorite blogs, www.life-as-a-lofthouse.blogspot.com
I thought it sounded heavenly and, yes it was. Crunchy, chewy, salty and sweet... just perfect. I added sugars to this recipe because I didnt think was sweet enough. You know me. All about the sweets. 

Caramel, Pretzel and Chocolate Cookies

1 stick (1/2 cup) unsalted butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla
1 large egg
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup pretzels, broken into small pieces
1/2 cup caramel bits
1/2 cup semi-sweet chocolate chips


Directions: Preheat oven to 350 degrees F. Cream butter and sugars together in a stand mixer or in a medium bowl, using a hand mixer, for 1 minute. Add vanilla and egg. Mix to combine, scraping sides.

In a seperate small bowl, combine flour, salt and baking soda. Whisk together to combine, and then gradually add to the wet mixture. Mix until just combined. Stir in broken pretzel pieces, caramel bits and chocolate chips.

Scoop tablespoonfuls of dough onto a cookie sheet lined with parchment paper. Spacing dough apart atleast
2 inches. Bake for 10-12 minutes, or until edges are slightly golden-brown. Remove from oven and let cool 5 minutes before transferring to a cookie rack.

Makes 24 cookies. EnJOY!


Salmon with Lemon Cream Sauce

I have this friend, she is a chef in New York. She is truly amazing and talented  I ask her a billion cooking questions a week. I have been needing lots of help cooking a fish and not destroying it, like I usually do. Thanks a million Molly Delmonte for teaching me how to make an amazing salmon fillet!

Salmon with Lemon Cream Sauce

4-5 medium sized salmon fillets, skin or no skin
1/2-1 lemon
1 cup heavy cream
salt and pepper to taste
flour
1 Tblsp butter
1 Tblsp olive oil

 Preheat oven to 400. Dust salmon fillets with flour and sprinkle with salt and pepper. Heat skillet and add butter and olive oil. Once pan is hot, medium high heat, add salmon fillet. If using skin, add in pan skin side down first. Pan sear fish for approximatly 3 to 5 minutes or until lightly golden brown, then flip. After 3 minutes put salmon with pan in the oven for approximatly 12 minutes.
While salmon is baking, place cream and lemon juice (or you can add lemon slices) and a little salt and pepper in a sauce pan and reduce for 8-10 minutes on med heat until thick and reduced. Serve over top of salmon fillet. EnJOY!




Monday, February 4, 2013

Gnocchi and Gorgonzola Cream Sauce




Ive always wanted to try making gnocchi so this week I decided to be brave and try it. Its really not hard to make just takes a little time. These are some pretty amazing little gnocchi! I love the sauce but you could really use any sauce you like. I found this recipe from a "Sauces" cookbook by Christine France.

Gnocchi with Gorgonzola Sauce

1 lb potatoes, peeled and quartered (I used 4 medium)
1 large egg
1 cup flour
fresh thyme sprigs, to garnish
salt and pepper
4 Tblsp freshly grated Parmesan cheese, to serve

Cook potatoes in boiling salted water until tender. Drain and press potatoes through a sieve, using the back of a wooden spoon, into a mixing bowl. Season, then beat in the egg. Add the flour a little at a time, stirring well with a wooden spoon after each addition until you have a smooth dough.
 Turn the dough out onto a floured surface and knead it for about 3 minutes, adding more flour if you need to, until it is smooth and soft and not sticky to the touch.
  Divide the dough into six equal pieces. Flour your hands and gently roll each piece on a board into a log shape. Cut each log into 6 to 8 pieces about 1 inch long, then gently roll each piece in the flour. Form into gnocchi by gently pressing each piece onto the floured surface and gently press with a fork to form ridges.
  To cook, drop the gnocchi into a pan of boiling water about 12 at a time. Once they rise to the surface after about 2 minutes, cook them for 4-5 more minutes, then drain.

 To make the sauce, place the gorgonzola, cream and thyme in a large frying pan and heat gently until the cheese melts to form a thick, creamy consistency, then heat through.
  Add the drained gnocchi to the sauce and toss well to combine. Serve with Parmesan and garnish with thyme. EnJOY!

Roasted Beet Salad with Vinaigrette

We had a bunch of beautiful beets growing in our garden this week so after putting together some recipes that sounded good, I came up with this one. Super easy and I would never have known I actually like beets!

Roasted Beet Salad with Vinaigrette

4 Beets
goat or feta cheese
oil
salt and pepper to taste
lettuce

Preheat oven to 425. Cut the top and bottom off of the beets and rinse beets well. Put beets on baking pan. Drizzle with olive oil. Roast for about 40-50 minutes depending on size. Test if done with knife, it should have little resistance. Remove from oven and cool for about 20 minutes. Remove the skins by hand or use a pearing knife. Cut beets into bite sized chunks.
Shred lettuce, beets and goat cheese and toss.

Balsamic Vinaigrette


  • 1/4 cup balsamic vinegar
  • 2 teaspoons brown sugar
  • 1 tablespoon chopped garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup olive oil
Place all the ingredients in a screw-top jar and shake to combine.Taste and adjust the seasonings.
Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients and serve immediately.
If not using dressing right away, cover and refrigerate, whisking or shaking again before use. EnJOY!





Tortillas

I tried 2 different tortilla recipes this week and this one was my favorite. Lard seems to make all the difference. Thanks Molly Delmonte for your recipe! Your amazing and so are your recipes! This recipe is so easy to make that you will never buy tortillas again!

Tortillas

2 cup flour
1/4 cup lard (I used snow cap-mateca)
2 Tblsp oil
1 tsp salt
1/2 cup warm water

Mix flour, salt and lard until it resembles sant. Add oil and water until dough forms. Kneed until smooth and elastic, about 4 minutes. Rest covered about 1 hour. Heat cast iron pan over medium heat. Cut dough into about 12 pieces. Roll each piece out until almost transparent, using a rolling pin. Put in dry, hot cast iron until brown spots start to appear, about 45 seconds to 1 minute each side. Theyre done when they are no longer opaque. EnJOY!

Tuesday, January 22, 2013

Sunday Night Beef Stew

This is a pioneer woman recipe that is so amazing! Its unlike any other beef stew I have ever had. My husband liked it so much he proposed to me again, Ha! This is a new family favorite hands down! Make sure and serve this over the mashed potatoes, sooooo good.
Sunday Night Beef Stew



Stew:
3 Tblsp olive oil
1 Tblsp Butter
2 pounds Beef Stew Meat (chuck Roast Cut Into Chunks)
Salt And Pepper
1 whole Medium Onion, Diced
3 cloves Garlic, Minced
4 ounces,  Tomato Paste
4 cups Low Sodium Beef Stock Or Broth, More If Needed For Thinning
½ teaspoons Sugar
4 whole Carrots, Peeled And Diced
2 whole Turnips, Peeled And Diced
2 Tablespoons Minced Fresh Parsley

Mashed Potatoes
5 pounds Russet Potatoes (peeled)
1 package (8 Ounce) Cream Cheese, Softened
1 stick Butter, Softened
½ cups Heavy Cream
1 teaspoon Seasoned Salt
Salt And Pepper, to taste

Preparation Instructions

Salt and pepper stew meat. Heat olive oil in a large, heavy pot over medium-high heat. Add butter, and as soon as it melts, brown half the stew meat until the outside gets nice and brown, about 2 minutes. (Turn it as it browns.) Remove the meat from the pot with a slotted spoon and put it on a plate. Add the rest of the meat to the pot and brown it, too. Remove it to the same plate. Set the meat aside.
Add the onion and garlic to the pot, stirring it to coat it in all the brown bits in the bottom of the pot. Cook for two minutes, then add the tomato paste to the pot. Stir it into the onions and let it cook for two more minutes.
Pour in the beef stock, stirring constantly. Add the beef back to the pot, cover the pot, and reduce the heat to low. Simmer, covered, for 1 1/2 hours to 2 hours.
After 1 1/2 to 2 hours, add the diced turnips and carrots to the pot. Stir to combine, put the lid back on the pot, and let it simmer for another 30 minutes. The sauce should be very thick, but if it seems overly so, splash in some beef broth until it thins it up enough. Feel free to add beef broth as needed!
When the carrots and turnips are tender, stir in minced parsley. Taste and add salt and pepper as needed. Serve piping hot in a bowl with mashed potatoes, letting the juice run all over everything. Sprinkle with extra minced parsley at the end.
MASHED POTATOES
Cut the potatoes into quarters and cover with water in a large pot. Boil until potatoes are fork tender, about 25-30 minutes. Drain the potatoes, then put them back into the same pot. With the heat on low, mash the potatoes for 2 to 3 minutes to release as much steam as possible.
Turn off heat, then add cream cheese, butter, cream, seasoned salt, salt and pepper. Taste and adjust seasonings as needed.
Serve potatoes immediately or spread them into a buttered baking dish to be reheated later. To reheat, put them in a 375 degree oven, covered in foil, until hot. EnJOY!