22 hours ago
Wednesday, May 16, 2012
Fresh Herb Pasta Sauce
In large pot heat for 3 minutes:
4 T extra virgin olive oil
4 cloves garlic, chopped
1 cup onion, chopped
2 celery stalks, chopped
Add:
10 tomatoes (blanched, and skinned)
6 oz jar tomato paste
1/2 cup parsley, chopped
4 T rosemary, chopped
2 T thyme, chopped
1/2 cup basil, chopped
2 tsp salt
2 T sugar
Heat to a low simmer. In batches put in blender and puree until smooth. Put back in pot and simmer for an hour or more.
Saturday, May 12, 2012
Key Lime Cake Bites
Since I have been getting Bountiful Baskets I have been cooking like a mad woman. I don't think I can keep up. I decided to try these Key Lime Bites that have been making their rounds on Pinterest. The first batch I dipped in white chocolate. The second batch I frosted in left over Lime Frosting. Bother were good.
Step one: Bake the cake
Mix the following:
1 yellow cake mix
1/2 T lime zest
1/3 cup lime juice
3/4 cup half and half
2 eggs
grease 9x13 and bake at 350 for 28-32 minutes. Cut cake and dump in big mixing bowl. Let cool
Step two: Make lime frosting
Mix:
1 stick butter, room temp
3, 3/4 cup powdered sugar, sifted
4 T milk
2 tsp lime juice
2 T lime zest
Step three:
Mix cake, 1/4 cup frosting, 2 T lime zest, and 1/2 cup sweet and condensed milk
Form cake balls and refridgerate for a couple hours in air-tight container.
Dip in melted chocolate or melted frosting. Let cool.
Step one: Bake the cake
Mix the following:
1 yellow cake mix
1/2 T lime zest
1/3 cup lime juice
3/4 cup half and half
2 eggs
grease 9x13 and bake at 350 for 28-32 minutes. Cut cake and dump in big mixing bowl. Let cool
Step two: Make lime frosting
Mix:
1 stick butter, room temp
3, 3/4 cup powdered sugar, sifted
4 T milk
2 tsp lime juice
2 T lime zest
Step three:
Mix cake, 1/4 cup frosting, 2 T lime zest, and 1/2 cup sweet and condensed milk
Form cake balls and refridgerate for a couple hours in air-tight container.
Dip in melted chocolate or melted frosting. Let cool.
Baked Salmon
Cover cookie sheet in foil and place:
Salmon steak, salt and peppered, and buttered
vegies (beans, broccoli, cauliflower, carrots, whatever)
Fold up in 3 layers of wrap. Bake at 400 for 45 minutes. Serve over rice pilaf with lemon slices.
Salmon steak, salt and peppered, and buttered
vegies (beans, broccoli, cauliflower, carrots, whatever)
Fold up in 3 layers of wrap. Bake at 400 for 45 minutes. Serve over rice pilaf with lemon slices.
Tuesday, May 8, 2012
Asian Toasted Sesame
This meal is a favorite of mine to cook because it is so easy and versatile! I use whatever veggie I have on hand. I have used broccoli, carrots, red peppers, sugar snap peas, frozen oriental mix, and the list goes on and on. This time around I used fresh green beans, a green pepper, and Jicima. I learned that I LOVE Jicima. It tasted a lot like water chestnuts. Same texture!
Boil spaghetti according to directions. Enough that if you take your thumb and pointer finger and make a circle.
While the spaghetti is cooking, heat 2 T vegetable oil. Saute for 5-7 minutes:
2 fist fulls of green beans
1/2 cup Jicama
1 green bell pepper
(or whatever vegie you have on hand)
Then add to your vegies:
1/2 cup chicken broth
1/2 cup Kraft Asian Toasted Sesame salad dressing
1/2 cup sliced Almonds
Serve over hot spaghetti
Boil spaghetti according to directions. Enough that if you take your thumb and pointer finger and make a circle.
While the spaghetti is cooking, heat 2 T vegetable oil. Saute for 5-7 minutes:
2 fist fulls of green beans
1/2 cup Jicama
1 green bell pepper
(or whatever vegie you have on hand)
Then add to your vegies:
1/2 cup chicken broth
1/2 cup Kraft Asian Toasted Sesame salad dressing
1/2 cup sliced Almonds
Serve over hot spaghetti
Black beans and rice
I have really been into the Mexican flavors lately, especially corn tortillas! This meal is so quick and easy, and CHEAP!
Place 6 corn tortillas on a cookie sheet and warm in the oven at about 200 degrees. While that warms you can be working on the rest of the meal.
Cook about 1 cup rice according to directions.
Saute for 5 minutes in 2 T oil:
1 celery stalk
1 pepper
2 garlic clove, chopped
1/4 cup onion
1/2 tsp salt
1/8 tsp pepper
dash of chili pepper
dash of cumin
Then add and heat through:
1 can black beans, drained
Serve over hot rice
Top with chopped cilantro
Sunday, May 6, 2012
Huevos Rancheros
This is my new favorite way to eat eggs. The kids love it, too!
In a skillet heat 1 T oil and Heat a corn tortilla for a few seconds on each side. Then place tortillas in oven on 200 degrees to keep warm.
In the same skillet add a little more oil and crack 6-8 eggs. I like to take the skillet off the heat when I add the eggs so I don't get oil on me. Then turn the heat down to low and put a lid on top for even cooking. It only takes a couple minutes.
Serve your egg over the toasted corn tortilla with hot salsa and feta cheese. Top with cilantro!
In a skillet heat 1 T oil and Heat a corn tortilla for a few seconds on each side. Then place tortillas in oven on 200 degrees to keep warm.
In the same skillet add a little more oil and crack 6-8 eggs. I like to take the skillet off the heat when I add the eggs so I don't get oil on me. Then turn the heat down to low and put a lid on top for even cooking. It only takes a couple minutes.
Serve your egg over the toasted corn tortilla with hot salsa and feta cheese. Top with cilantro!
Green Enchilada Sauce
My sister, Bonnie, canned this last year and I LOVE it! I like it on eggs, enchiladas, burritos, EVERYTHING! She got the recipe from Our Best Bites. It is a winner!
Saute for 2-3 minutes:
3 T olive oil
1 large onion
6 cloves garlic
In a blender process until smooth (you may need to do this in batches):
2 green peppers, chopped
1-2 jalapenos (I left out the seeds)
1, 1/2 lb tomatillos (I used 7)
1/2 bunch cilantro
1 cup chicken broth
Add pepper mixture to the onions and add:
1, 1/2 tsp salt
1/4 tsp pepper
1, 1/2 tsp cumin
Now add:
3 cups chicken broth
2 T sugar
Simmer until it is thick. Stir occasionally. I simmered mine for about 2 hours.
Saute for 2-3 minutes:
3 T olive oil
1 large onion
6 cloves garlic
In a blender process until smooth (you may need to do this in batches):
2 green peppers, chopped
1-2 jalapenos (I left out the seeds)
1, 1/2 lb tomatillos (I used 7)
1/2 bunch cilantro
1 cup chicken broth
Add pepper mixture to the onions and add:
1, 1/2 tsp salt
1/4 tsp pepper
1, 1/2 tsp cumin
Now add:
3 cups chicken broth
2 T sugar
Simmer until it is thick. Stir occasionally. I simmered mine for about 2 hours.
Strawberry Pie
This is my husband's new favorite pie! The recipe will make 2 pies.
For the crust use a pastry cutter and mix:
6 cups flour
3 cups crisco
Then using a fork slowly add:
3 cups water
Shape the base for 2 pies.
For the filling mix and let sit for 15 minutes:
5 cups strawberries, sliced
1/4 cup Minute Tapioca
1 T lemon juice
3/4 cup sugar
few drops Almond extract
Fill your shells and then make tops for the pies. Bake at 375 for 45 minutes. Allow to cool.
For the crust use a pastry cutter and mix:
6 cups flour
3 cups crisco
Then using a fork slowly add:
3 cups water
Shape the base for 2 pies.
For the filling mix and let sit for 15 minutes:
5 cups strawberries, sliced
1/4 cup Minute Tapioca
1 T lemon juice
3/4 cup sugar
few drops Almond extract
Fill your shells and then make tops for the pies. Bake at 375 for 45 minutes. Allow to cool.
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