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.

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.

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.

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

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

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!

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.

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.