Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Tuesday, February 21, 2012
Saint Patrick’s Day Jello Pot of Gold
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I like to make these fun “pots of gold” as a special Saint Patrick’s Day dessert. My kids love them. I used lemon flavored Jello prepared with the “jiggler” directions on the package. To assemble: Cut the Jello into cubes. Cut the bottom of a lime to get a flat surface for the lime to stand upright. Cut the top of the lime off and scoop out the insides. Fill with the Jello cubes. Enjoy!
Monday, February 13, 2012
Saint Patrick’s Day Rainbow Cupcakes
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Red: 19 drops red
Orange: 12 drops yellow and 4 drops red
Yellow: 12 drops yellow
Green: 12 drops green
Blue: 12 drops blue
Indigo: 9 drops blue and 4 drops red
Violet: 9 drops red and 6 drops blue
Line a cupcake pan with baking cups. Evenly distribute the batter among the baking cups, starting with violet on the bottom and ending with red on the top. I used a rounded teaspoon per color, per cupcake. Savvy Tip: I sprayed the teaspoon with cooking spray so the batter spooned more easily into the baking cups, then I gently spread the batter with the back of the spoon until it covered the color underneath. Bake at 350 for 18-22 minutes. Cool and frost. The recipe was supposed to yield 16 cupcakes, but I only got 12.
Superstar and I enjoyed a frosty cold day indoors baking up these fun Saint Patrick’s Day rainbow cupcakes. My two little leprechauns were over the rainbow with excitement. I am happy to report that they did find their pot of gold—details coming soon.
Ingredients:
White cake mix (18.25 oz)
Food coloring (red, yellow, green, and blue)
Baking cups
Frosting
Directions:
Prepare the cake mix according to the package instructions. Divide the batter into 7 small bowls. I put ½ cup plus 2 tablespoons into each bowl. Add food coloring to each bowl and mix to create the colors of the rainbow. I have seen other recipes for this cupcake that only include purple and don’t include both indigo and violet. It is just my personal preference to use every opportunity to educate my kids. We made a true rainbow.
Red: 19 drops red
Orange: 12 drops yellow and 4 drops red
Yellow: 12 drops yellow
Green: 12 drops green
Blue: 12 drops blue
Indigo: 9 drops blue and 4 drops red
Violet: 9 drops red and 6 drops blue
Line a cupcake pan with baking cups. Evenly distribute the batter among the baking cups, starting with violet on the bottom and ending with red on the top. I used a rounded teaspoon per color, per cupcake. Savvy Tip: I sprayed the teaspoon with cooking spray so the batter spooned more easily into the baking cups, then I gently spread the batter with the back of the spoon until it covered the color underneath. Bake at 350 for 18-22 minutes. Cool and frost. The recipe was supposed to yield 16 cupcakes, but I only got 12.
Tuesday, February 7, 2012
Jo’s Famous Guinness Beef Stew
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Ingredients:
6 strips thick-cut bacon (about 8 ounces), cut crosswise into 1-inch pieces
Coarse sea salt and ground pepper
1 1/2 pounds chuck roast, cut into 1/2- to 3/4-inch pieces
6 cloves of garlic, minced
6 cups beef stock
1 cup Guinness stout
1 cup red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons butter
3 lbs potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped
2 cups carrots (we like the baby carrots)
1. In a large Dutch oven or heavy pot, cook bacon over medium heat until crisp and browned. Drain on paper towels. Pour fat into a bowl, and reserve. Wipe out pot with paper towels.
2. Add 2 tablespoons reserved fat to pot, and heat over medium-high heat until hot. Season meat with salt and pepper. In batches, cook until brown on all sides, about 5 minutes per batch. Using a slotted spoon, transfer beef to a bowl (not the same one with the fat reserves). Add more reserved fat between batches if needed.
3. Pour fat from pot into the bowl, and reserve. Add 1 cup stock to pot, and cook, stirring and scraping bottom, for 1 minute. Pour over meat.
4. Add garlic and sauté 1 minute. Return beef to pot. Add beef stock, Guinness, red wine, tomato paste, sugar, Worcestershire sauce, and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
5. While the meat and stock are simmering, melt butter in another large pot over medium heat. Add potatoes, onion, and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step four has simmered for one hour.
6. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Stir in bacon. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Salt and pepper to taste. Can be prepared up to 2 days ahead.
I like to serve it over egg noodles.
I have tweaked this recipe for years and it is finally exactly the way I like it. We have this every year the week of Saint Patrick’s Day. Bain taitneamh as do bhéil (pronounced: Bane tatniv OS du veil and means Bon Appetit in Gaelic)!
6 strips thick-cut bacon (about 8 ounces), cut crosswise into 1-inch pieces
Coarse sea salt and ground pepper
1 1/2 pounds chuck roast, cut into 1/2- to 3/4-inch pieces
6 cloves of garlic, minced
6 cups beef stock
1 cup Guinness stout
1 cup red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons butter
3 lbs potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped
2 cups carrots (we like the baby carrots)
1. In a large Dutch oven or heavy pot, cook bacon over medium heat until crisp and browned. Drain on paper towels. Pour fat into a bowl, and reserve. Wipe out pot with paper towels.
2. Add 2 tablespoons reserved fat to pot, and heat over medium-high heat until hot. Season meat with salt and pepper. In batches, cook until brown on all sides, about 5 minutes per batch. Using a slotted spoon, transfer beef to a bowl (not the same one with the fat reserves). Add more reserved fat between batches if needed.
3. Pour fat from pot into the bowl, and reserve. Add 1 cup stock to pot, and cook, stirring and scraping bottom, for 1 minute. Pour over meat.
4. Add garlic and sauté 1 minute. Return beef to pot. Add beef stock, Guinness, red wine, tomato paste, sugar, Worcestershire sauce, and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
5. While the meat and stock are simmering, melt butter in another large pot over medium heat. Add potatoes, onion, and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step four has simmered for one hour.
6. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Stir in bacon. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Salt and pepper to taste. Can be prepared up to 2 days ahead.
I like to serve it over egg noodles.
Thursday, February 2, 2012
Winter Appetizers
Looking for some good party appetizer recipes? Click here to download the Better Homes and Garden’s Winter Appetizer booklet. The crab dip would make a great Super Bowl Party choice. Happy eating!Crab Dip
Makes: 10 servings
Serving size: 2 tablespoons
Yield: 1-1/3 cups
Prep: 20 mins Chill: 2 hrs to 24 hrs
Ingredients
1 cup cooked crabmeat or one 6-ounce can crabmeat, drained, flaked, and cartilage removed
1/2 cup mayonnaise or salad dressing
1/2 cup dairy sour cream
2 tablespoons finely chopped red onion or green onion
1 tablespoon snipped fresh dillweed or 1 teaspoon dried dillweed
1 teaspoon finely shredded lemon peel or lime peel
1 teaspoon lemon juice or lime juice
Several dashes bottled hot pepper sauce
Dash cayenne pepper (optional)
Salt and black pepper
Finely chopped red or green onion (optional)
Assorted crackers and/or vegetable dippers
Directions
1. In a small bowl stir together crab, mayonnaise, sour cream, the 2 tablespoons onion, the 1 tablespoon dill, the 1 teaspoon lemon peel, lemon juice, hot pepper sauce, and, if desired, cayenne pepper. Season to taste with salt and black pepper.
2. Transfer dip to a serving dish. Cover and chill for 2 to 24 hours. If desired, garnish wtih finely chopped red or green onion. Serve with crackers or vegetable dippers. Makes about 1-1/3 cups (10 servings).
Monday, January 23, 2012
Football Guacamole
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Use Shelley's guacamole recipe to make this adorable football dip. It would also make a great 10-layer mexican dip.
Use Shelley's guacamole recipe to make this adorable football dip. It would also make a great 10-layer mexican dip.
Thursday, January 12, 2012
Super Treat!
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This yummy football treat recipe is from ricekrispies.com:
Ingredients:
3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
OR 4 cups miniature marshmallows
1/2 cup peanut butter
6 cups Cocoa Rice Krispies®
Canned frosting or decorating gel
Directions:
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in peanut butter until melted.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Cool slightly. Using buttered hands shape mixture into sixteen 3-inch footballs. Decorate with frosting. Best if served the same day.
MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Add peanut butter, stirring until melted. Follow steps 2 and 3 above. Microwave cooking times may vary.
Note: For best results, use fresh marshmallows. 1 jar (7 oz.) marshmallow creme can be substituted for marshmallows. Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
Ingredients:
3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
OR 4 cups miniature marshmallows
1/2 cup peanut butter
6 cups Cocoa Rice Krispies®
Canned frosting or decorating gel
Directions:
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in peanut butter until melted.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Cool slightly. Using buttered hands shape mixture into sixteen 3-inch footballs. Decorate with frosting. Best if served the same day.
MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Add peanut butter, stirring until melted. Follow steps 2 and 3 above. Microwave cooking times may vary.
Note: For best results, use fresh marshmallows. 1 jar (7 oz.) marshmallow creme can be substituted for marshmallows. Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
Thursday, May 5, 2011
¿Qué hay que beber?...
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What will you have to drink? Today, I'm going to talk about, margaritas (of course), Agua Fresha, and Mexican beer!
Margaritas:
Of course, no Cinco De Mayo fiesta would be complete without margaritas! There are a few options. If you haven't been able to tell, one of my favorite food genres is Mexican. We eat Mexican food A LOT. Also, my all time favorite drink is the margarita. I like them made from scratch, from a alcohol-included mix, and virgin from a mix; I like the traditional lime flavor, and strawberry; I like them frozen and on-the-rocks. And I am here to provide you with what you will need to make all of them, if you like!
Margarita's from scratch (this recipe was given to me by a very dear friend, and it's the only scratch recipe I use now)...yes I'm sharing (see Jo, your little sister DOES share LOL):
Mix together:
Mix all the ingredients in a pitcher, and chill until ready to serve.
Savvy Tip: To create the restaurant styled salt-rimmed glass, take a lime wedge and rub around the edge. Turn the glass upside down and twist through a pile of salt (coarse salt works best, like kosher salt. You can also sometimes find a tub just for making margarita salted glasses). If you are making strawberry margaritas, you can do the same thing but substitute sugar for the salt.
Strawberry Version:
Use all the same ingredients as above, but you will rim the glasses with sugar.
In a blender combine one package of frozen strawberries, thawed. Cover and blend until smooth. If you want, strain the mixture to remove seeds. Add the blend to the margarita mix.
By the way, you can really make ANY fruit flavored margarita. Just substitute the strawberries with your favorite fruit: mango, blackberry, raspberry, etc.
On-the-Rocks vs. Frozen
I have found this is all based on preference. I am an equal opportunity margarita drinker, but know people who will only drink frozen or only drink on-the-rocks. Either way, you will have it covered.
On-the-Rocks: Use the above recipes or below mixes. Place the desired amount of ice in a glass, and then pour your mixture over the rocks...DONE!
Frozen: Place the desired amount of mixture in the blender and add a few handfuls of ice. Blend to your desired thickness. More ice = thicker margarita! DONE!
DISCLAIMER: We are not/not here to promote drinking. Everything can be enjoyed in moderation, and if you do plan on drinking (even just ONE drink) please, please, please have a designated driver (DD). My husband and I take turns. If he wants to drink at a certain event, I drive and vice versa; just one way to be safe. And we certainly do not tolerate under age drinking, so if you are under 21...please enjoy the virgin versions!
Virgin Margaritas:
José Cuervo makes a great mix. (Again, we are not promoting drinking, and I'm certainly not promoting any brand in particular, this is just one I particularly enjoy). This mix is made to mix with Tequila. But, you can use it as is. You will now have a great alternative for those who don't drink, or who are being responsible enough to be the DD.
José Cuervo also makes a FANTASTIC mix, alcohol included:
And, if strawberry is you flavor of choice, both the above come in strawberry.
OK, I think we have the margarita area covered...let me know if you think I've missed something, or have questions!
Want a non-alcoholic beverage, that still stays true to your theme? How about...
Agua Frescas
Agua Frescas are "fresh waters" that are infused with fruits, flowers, grains or seeds. Mix one of these light, healthy sippers at your party. They are super easy to prepare.
Based on the fruit you choose the recipe (water level mainly) changes. I'm going to provide you with 3 versions:
Strawberry Agua Fresca:
6 cups fresh strawberries, hulled and halved
4 cups cold water
1/4 cup freshly squeezed lime juice
1/4 cup honey
ice cubes
In a blender combine half of the halved strawberries and half of the cold water. Cover and blend well. Strain mixture through a fine-mesh sieve into a pitcher. Discard solids. Repeat with the remaining strawberries and remaining water.
Stir in lime juice and 1/4 cup honey. Serve immediately over ice or chill until ready.
Orange-Papaya Agua Fresca:
4 cups peeled, seeded and cubed ripe papaya (About 3)
1 1/2 cups freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
1 1/4 cups cold water
2 Tablespoons honey
ice cubes
In a blender combine papaya, orange juice and lime juice. Cover and blend until smooth. Strain mixture through a fine-mesh sieve into a pitcher. Discard solids.
Stir in the water and honey. Serve immediately over ice or chill until ready.
Watermelon Agua Fresca:
1 6 to 8 pound seedless watermelon (aprox. 13 cups)
2 cups cold water
2 Tablespoons freshly squeezed lime juice
2 Tablespoons honey
ice cubes
Cut the rind from the watermelon and discard. Cut the flesh into 2 inch cubes
In a blender combine about 1/3 of the watermelon cubes and 1/3 of the water. Cover and blend until smooth. Strain mixture through a fine-mesh sieve into a pitcher. Discard solids. Repeat twice with remaining watermelon and remaining water.
Stir in the lime juice and honey. Serve immediately over ice or chill until ready.
Beer:
Finally, say hola to Mexican beer. Here is a small list of some Mexican beer you may want to consider purchasing for your fiesta:
Margaritas:
Of course, no Cinco De Mayo fiesta would be complete without margaritas! There are a few options. If you haven't been able to tell, one of my favorite food genres is Mexican. We eat Mexican food A LOT. Also, my all time favorite drink is the margarita. I like them made from scratch, from a alcohol-included mix, and virgin from a mix; I like the traditional lime flavor, and strawberry; I like them frozen and on-the-rocks. And I am here to provide you with what you will need to make all of them, if you like!Margarita's from scratch (this recipe was given to me by a very dear friend, and it's the only scratch recipe I use now)...yes I'm sharing (see Jo, your little sister DOES share LOL):
Mix together:
- 2 parts tequila
- 1 part cointreau
- 1 part-fresh squeezed lime juice
- 1 part limeade
- pinch of salt
Mix all the ingredients in a pitcher, and chill until ready to serve.
Savvy Tip: To create the restaurant styled salt-rimmed glass, take a lime wedge and rub around the edge. Turn the glass upside down and twist through a pile of salt (coarse salt works best, like kosher salt. You can also sometimes find a tub just for making margarita salted glasses). If you are making strawberry margaritas, you can do the same thing but substitute sugar for the salt.
Strawberry Version:
Use all the same ingredients as above, but you will rim the glasses with sugar.
In a blender combine one package of frozen strawberries, thawed. Cover and blend until smooth. If you want, strain the mixture to remove seeds. Add the blend to the margarita mix.
By the way, you can really make ANY fruit flavored margarita. Just substitute the strawberries with your favorite fruit: mango, blackberry, raspberry, etc.
On-the-Rocks vs. Frozen
I have found this is all based on preference. I am an equal opportunity margarita drinker, but know people who will only drink frozen or only drink on-the-rocks. Either way, you will have it covered. On-the-Rocks: Use the above recipes or below mixes. Place the desired amount of ice in a glass, and then pour your mixture over the rocks...DONE!
Frozen: Place the desired amount of mixture in the blender and add a few handfuls of ice. Blend to your desired thickness. More ice = thicker margarita! DONE!
DISCLAIMER: We are not/not here to promote drinking. Everything can be enjoyed in moderation, and if you do plan on drinking (even just ONE drink) please, please, please have a designated driver (DD). My husband and I take turns. If he wants to drink at a certain event, I drive and vice versa; just one way to be safe. And we certainly do not tolerate under age drinking, so if you are under 21...please enjoy the virgin versions!
Virgin Margaritas:
José Cuervo makes a great mix. (Again, we are not promoting drinking, and I'm certainly not promoting any brand in particular, this is just one I particularly enjoy). This mix is made to mix with Tequila. But, you can use it as is. You will now have a great alternative for those who don't drink, or who are being responsible enough to be the DD.José Cuervo also makes a FANTASTIC mix, alcohol included:
And, if strawberry is you flavor of choice, both the above come in strawberry.
OK, I think we have the margarita area covered...let me know if you think I've missed something, or have questions!
Want a non-alcoholic beverage, that still stays true to your theme? How about...
Agua Frescas
Agua Frescas are "fresh waters" that are infused with fruits, flowers, grains or seeds. Mix one of these light, healthy sippers at your party. They are super easy to prepare.Based on the fruit you choose the recipe (water level mainly) changes. I'm going to provide you with 3 versions:
Strawberry Agua Fresca:
6 cups fresh strawberries, hulled and halved
4 cups cold water
1/4 cup freshly squeezed lime juice
1/4 cup honey
ice cubes
In a blender combine half of the halved strawberries and half of the cold water. Cover and blend well. Strain mixture through a fine-mesh sieve into a pitcher. Discard solids. Repeat with the remaining strawberries and remaining water.
Stir in lime juice and 1/4 cup honey. Serve immediately over ice or chill until ready.
Orange-Papaya Agua Fresca:
4 cups peeled, seeded and cubed ripe papaya (About 3)
1 1/2 cups freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
1 1/4 cups cold water
2 Tablespoons honey
ice cubes
In a blender combine papaya, orange juice and lime juice. Cover and blend until smooth. Strain mixture through a fine-mesh sieve into a pitcher. Discard solids.
Stir in the water and honey. Serve immediately over ice or chill until ready.
Watermelon Agua Fresca:
1 6 to 8 pound seedless watermelon (aprox. 13 cups)
2 cups cold water
2 Tablespoons freshly squeezed lime juice
2 Tablespoons honey
ice cubes
Cut the rind from the watermelon and discard. Cut the flesh into 2 inch cubes
In a blender combine about 1/3 of the watermelon cubes and 1/3 of the water. Cover and blend until smooth. Strain mixture through a fine-mesh sieve into a pitcher. Discard solids. Repeat twice with remaining watermelon and remaining water.
Stir in the lime juice and honey. Serve immediately over ice or chill until ready.
Beer:
Finally, say hola to Mexican beer. Here is a small list of some Mexican beer you may want to consider purchasing for your fiesta:
- Corona
- Dos Euquis (XX) Amber
- Negra Modelo
- Pacifico Clara
- Tecate
Time to think of your menu...
Before you begin to plan, you have to keep a few things in mind. How many people are coming? (Remember, if you haven't heard from all your invitees, it's OK to pick up the phone, or send a quick email to see if they plan on attending. Just let them know, you are in the menu planning process and want an accurate count) What type of party are you having? a sit down dinner? informal buffet? just snacks and cocktails? It is COMPLETELY up to you. Jo and I have done all of the above. But, in order to have a successful menu, you have to know what you are cooking. We are going to provide you with some ideas, and recipes, but by no means is this an all inclusive list, and you don't even have to use them. If you have some recipes you would like to share, PLEASE DO! We are always willing to try some new savvy recipes.
Growing up in the southwest, I often have Mexican themed food at my parties (whether it's Cinco De Mayo, or Game Night). A huge success, and very little work is a...
TACO BAR!
Here's what you need, all suggestions:
Here are some tips for sides:
Here are some other recipes to keep in mind:
Salsas:
Salsa Picante
Ingredients:
4 medium tomatoes
1 medium onion
1/4 cup cilantro
1 to 2 fresh jalapenos or serrano chili peppers, seeded and halved (Savvy Tip: Handle peppers with gloves. When I was in high school, I was making salsa, and handled the peppers bare handed, and then touched my face. My face was on fire for HOURS!)
2 cloves garlic, minced (I use jarred)
1/2 cup chopped green sweet peppers
2 Tablespoons lemon juice
1 Tablespoon fresh oregano or one 1 teaspoon dried
1 bay leaf
1/2 teaspoon sugar
1/4 teaspoon salt
FYI...although I am ALL about the frozen onions and peppers in the above recipes, I always use fresh when making salsa!
Directions:
Place tomatoes in a blender or food processor. Cover and blend or process until coarsely chopped. Add onion, cilantro chili peppers, and garlic. Cover and blend or process until finely chopped.
Transfer tomato mixture to a medium saucepan. Stir in sweet pepper, lemon juice, oregano, bay leaf, sugar and salt. Bring to boiling; reduce heat. Simmer uncovered about 30 minutes or until salsa reaches desired consistency.
Discard bay leaf. Cool salsa slightly. Cover and chill for 1 hour up to a week before serving.
Salsa Verde (my personal favorite!)
Ingredients:
12 ounces fresh tomatillos, husks removed, or one 13 ounce can tomatillos, rinsed and drained
What are tomatillos: Also called Mexican green tomatoes, the fruit within the tomatillo husk, is firm herby and slightly lemony.
1/4 cup cilantro
2 Tablespoons finely chopped red onion
1 fresh jalapeno or serreno chili pepper, seeded and finely chopped
1/4 teaspoon salt
1/4 teaspoon sugar
Directions:
Finely chop tomatillos. In a small bowl stir together chopped tomatillos, cilantro, red onion, chili pepper, salt and sugar. Cover and chill for 4 hours to 3 days before serving.
Guacamole:
Chunky Guacamole
Ingredients:
2/3 cups finely chopped, roma tomatos
1/4 cup sliced green onion
2 Tablespoon lime juice
1 Tablespoon olive oil
1 to 2 garlic, minced (again, I used jarred)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 fresh jalapeno or serreno chili pepper, seeded and finely chopped (optional)
2 very ripe avocados, halved, seeded, peeled and coarsely mashed
Combine all the ingredients together and stir together. Savvy Tip: SAVE YOUR AVOCADO PITS...once your ingredients are combined, add the pits to the guacamole. This will prevent you guacamole from going gray!
Stay tuned tomorrow for drink ideas, from the coveted Margarita to Agua Frescas.
Growing up in the southwest, I often have Mexican themed food at my parties (whether it's Cinco De Mayo, or Game Night). A huge success, and very little work is a...
TACO BAR!
Here's what you need, all suggestions:
- Taco shells (either store bought, or handmade)
- small flour tortillas (for those who like the soft tacos)
- assortment of meats (here are some ideas: ground beef, shredded beef, pork and/or chicken, diced chicken, etc)....stay tuned for recipes
- shredded cheese
- sour cream
- guacamole...stay tuned for recipes
- salsa...stay tuned for recipes
- shredded lettuce
- diced tomatoes
Here are some tips for sides:
- Refried beans: Don't get scared! I NEVER make these from scratch, but here are some Savvy Tips to make your beans leaving your guests asking for the recipe (I'm serious...I'm always asked...it will be up to you if you divulge
myyour secret). Place the canned beans in a pot and warm on the stove. Add garlic powder (to taste, I use probably more than the averageJoeJosé) and a generous amount of shredded cheese (I use cheddar). Stir to combine, and heat through until cheese melts. Sorry I don't have an exact recipe, I make this weekly, and just eye ball it. You can never have too much cheese or garlic (at least in our family). - Black Beans: Another dish, where I'm always asked for the recipe, and I actually do have a recipe for this LOL. This is another staple dish in my family (outside Mexican themed nights) because my VERY picky 4 year old will actually eat these:
Ingredients:
1 Tbsp olive oil
3/4 c. onion, chopped fine (Savvy Tip...I use frozen onions...shhhhh...they're in the frozen section)
1/2 c. green pepper, chopped fine (Again...I use frozen peppers...shhhhh...sometimes you can find them in frozen section WITH the onions included)
1 c. diced tomatoes (I use canned, drained)
1 can (15 oz.) black beans, drain and rinse
1/2 tsp thyme
1 tsp garlic salt
3 Tbsp cider vinegar
Dash of Tabasco (optional...but even my 4 year old doesn't object)
Directions:
In large skillet over medium heat, warm olive oil. Cook onion and green pepper until crisp tender. Stir in tomatoes, beans, thyme, and garlic salt. Cook 3 minutes; add vinegar and Tobassco. Cook for 5 minutes.
- Rice...ALWAYS a necessity for Mexican food. There are many types of Mexican rice, but here is Jo's secret...cook it with salsa. We also have another Savvy Tip when cooking ANY white rice. Substitute water with CHICKEN BROTH. We promise, promise, promise, promise...you will never cook your rice with water again. Here is our white rice recipe:
For a serving of 4 (You will have to adjust to how much you want for your party):
1 cup uncooked white rice (I personally LOVE Jasmine rice)
2 cups canned/boxed chicken broth
Directions:
Bring chicken broth to a boil. Add rice to the boiling broth, and stir with a fork. Return broth and rice to a boil, and stir once more with a fork and cover. Reduce to a simmer, and cook for 15-20 minutes. Every stove top is different, for example, it takes my rice 17 minutes :)!
MEXICAN VERSION:
Substitute 2 cups chicken broth with 1 1/2 cups chicken broth and 1/2 cup salsa (either jarred or homemade). Follow the same directions...we don't think you will be disappointed. Both Jo and I have tried MANY Mexican rice versions, and by far Jo's is the best!
- Shredded Meat (this can be made the day before, and just reheated in a crock pot for the party): Whether I use, chicken, pork, or beef, I prepare it all the same way. For the beef/pork find a boneless roast you like, for the chicken, I always use chicken breasts, but that's just my preference. This recipe is like the above refried beans, in that I don't follow an exact recipe, but it really is hard to mess up. PLEASE contact me if you have questions.
Ingredients:
Protein of choice (beef, chicken, pork)
A couple cups of diced onions
2 cans of green chilies
Salsa, either homemade or jarred
Directions:
Wrap your protein of choice in aluminum foil and place in a shallow baking dish (to catch any leaks). Place in a preheated oven of 300 degrees. Cook for 4-5 hours.
Right before the meat finishes cooking, in a large pot saute onions and green chilies in a couple tablespoons of olive oil. Once the meat is finished cooking, place in the pot with the onions and green chilies, and shred with 2 forks. Add your salsa, and stir to combine. That's it!
- Ground beef: If you choose ground beef, brown your beef in a skillet. Drain the fat. Add onions, green chilies and salsa, and combine. That's it!
- Carnitas: Mexican for SUPER yummy pork! Check out onelovemama's blog for a mouth watering recipe leaving you wanting more.
Salsas:
Salsa Picante
Ingredients:
4 medium tomatoes
1 medium onion
1/4 cup cilantro
1 to 2 fresh jalapenos or serrano chili peppers, seeded and halved (Savvy Tip: Handle peppers with gloves. When I was in high school, I was making salsa, and handled the peppers bare handed, and then touched my face. My face was on fire for HOURS!)
2 cloves garlic, minced (I use jarred)
1/2 cup chopped green sweet peppers
2 Tablespoons lemon juice
1 Tablespoon fresh oregano or one 1 teaspoon dried
1 bay leaf
1/2 teaspoon sugar
1/4 teaspoon salt
FYI...although I am ALL about the frozen onions and peppers in the above recipes, I always use fresh when making salsa!
Directions:
Place tomatoes in a blender or food processor. Cover and blend or process until coarsely chopped. Add onion, cilantro chili peppers, and garlic. Cover and blend or process until finely chopped.
Transfer tomato mixture to a medium saucepan. Stir in sweet pepper, lemon juice, oregano, bay leaf, sugar and salt. Bring to boiling; reduce heat. Simmer uncovered about 30 minutes or until salsa reaches desired consistency.
Discard bay leaf. Cool salsa slightly. Cover and chill for 1 hour up to a week before serving.
Salsa Verde (my personal favorite!)
Ingredients:
12 ounces fresh tomatillos, husks removed, or one 13 ounce can tomatillos, rinsed and drained
What are tomatillos: Also called Mexican green tomatoes, the fruit within the tomatillo husk, is firm herby and slightly lemony.
2 Tablespoons finely chopped red onion
1 fresh jalapeno or serreno chili pepper, seeded and finely chopped
1/4 teaspoon salt
1/4 teaspoon sugar
Directions:
Finely chop tomatillos. In a small bowl stir together chopped tomatillos, cilantro, red onion, chili pepper, salt and sugar. Cover and chill for 4 hours to 3 days before serving.
Guacamole:
Chunky Guacamole
Ingredients:
2/3 cups finely chopped, roma tomatos
1/4 cup sliced green onion
2 Tablespoon lime juice
1 Tablespoon olive oil
1 to 2 garlic, minced (again, I used jarred)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 fresh jalapeno or serreno chili pepper, seeded and finely chopped (optional)
2 very ripe avocados, halved, seeded, peeled and coarsely mashed
Combine all the ingredients together and stir together. Savvy Tip: SAVE YOUR AVOCADO PITS...once your ingredients are combined, add the pits to the guacamole. This will prevent you guacamole from going gray!
Stay tuned tomorrow for drink ideas, from the coveted Margarita to Agua Frescas.
Saturday, July 10, 2010
Summer time, and the livin' is easy
Quick side note...we have a family blog, and for the first year I blogged, all my titles were either song names, or lyrics. I guess I'm in the mind set...
I can't believe that next week will be the 2nd full week of July. Where is the summer going? Oh wait, now I remember: family visitors, summer camp, and next week family vacation. This is Jo's and my first summer blogging, and heard about the "summer effect" and WOW time does get away from us, doesn't it?
So, now that 4th of July is over, what else do you have planned? My family (Shelley) lives overseas, and we just had one of my very best friends and her husband visit sans kids. It was SO much fun. I was very thankful my kids were in day camp, and that our babysitter wasn't on holiday yet. This is one reason I have been slightly absent from the blog. Thank goodness I have Jo as a sister to pick up my slack (I'm guessing this sentence will come and bite me back one day...don't worry Jo, it's probably the lack of sleeping that is impairing my judgment LOL).
During the past 10 days we did A LOT of BBQing. I know that we may be beating a dead horse, but it is the summer, and in between all our vacations and outings, I believe you are also BBQing. I'm going to share with you some of our favorites that we stuffed ourselves with over the past 10 days (and yes, Mags, my diet suffered considerably. How much did you gain?). Don't forget to go back and visit where we talked about my FAVORITE rib recipe and of course, what BBQ is complete without margaritas?
Besides the aforementioned, we had burgers, steaks, shredded pork sandwiches, and tried some new beverage recipes.
The great thing about having this new blog and great friends, is that I get to try new recipes and have people who are completely honest to let me know if we should share it with you all! We tried the below burgers and they were FAN.TAS.TIC!
Burgers
Raspberry-Chipotle BBQ Burgers
Ingredients:
1/2 cup raspberry jam
1/2 cup of your favorite BBQ sauce
1/2 cup of crushed tomatoes (canned)
1 T chipotle sauce (See link to your left)
2 T white vinegar
2 lbs ground meat (beef, pork or turkey)
1/4 cup minced garlic (save your arm, and buy the jarred stuff)
1 t chipotle pepper or 1 T chipotle sauce
1 t cumin
1 t coriander
2 t kosher salt
2 red onions, sliced
buns...
Directions:
1. For sauce, in a saucepan, combine raspberry jam, barbecue sauce, crushed tomaotes, chipotle sauce and white vinegar. Cook over medium to low heat until reduced by half. In a large bowl, combine your meat of choice with garlic chipotle pepper, cumin, coriander and salt. Shape into patties.
2. Grill burgers to desired doneness (I like medium...Jo likes burnt). Turn only once (flipping your burgers more than that causes tough patties). Serve burgers on buns with sauce and onions.
Steaks
Another confession, I only grill rib-eye steak and I always marinade! Try this marinade next time you grill, and I promise you won't be disappointed...
Marinade:
In a zip lock bag, combine 1/4 cup vegetable oil, 1/4 cup red wine, 2 cloves minced garlic, 1 t coarse-ground pepper, 1/2 t of salt, 1/2 t of Dijon mustard and a dash of lemon pepper. Depending on how many steaks you grill you may need to double or more. Seal the bag, and shake to combine. Add your steaks and refrigerate at least an hour. I always place our steaks in the fridge in the morning, for dinner time.
Savvy Tip: If you have leftovers, slice the steak, and heat up on the stove with bell peppers and onions (use the frozen bags) and have fajitas the next day for lunch or dinner (or breakfast LOL)!
Shredded Pork
Ingredients:
Directions:
DRINKS!
Before you all think all I drink is margaritas (sometimes I drink strawberry margaritas), I'm going to share this super refreshing raspberry tea recipe!
Ingredients:
5 cups water
6 raspberry tea bags
1 6oz can frozen limeade concentrate, thawed
Ice cubes
Limes slice (optional)
fresh raspberries (optional)
Directions:
1. In a large saucepan, bring the water to a boil. Remove from heat. Add tea bags. Cover and let stand for 5 minutes. Remove and discard tea bags. Cool tea. Transfer to a pitcher. Cover and chill for a couple hours.
2. Stir limeade concentrate into teas. Fill glasses with ice, and garnish with fresh fruit.
Savvy Tip: Up until last month, I RELIGIOUSLY used my Mr. Coffee Iced-Tea maker. This is a MUST if you miss the great sweet tea of the south (which my DH and I do). Putting it away one day, I drop and cracked the plastic pitcher. So, if you don't have the maker, follow the above directions. If you are fortunate to own the iced-tea maker, or are now inspired to purchase one (see the link to the left), just add the raspberry tea bags to the maker, and it brews your tea in minutes. (Jo, my b-day is coming up, want to get me a replacement pitcher? LOL...or maybe Mikey can!)
Stay tuned, as we are going to post about my favorite party of the year, my family's Christmas in July party, back-to-school and more!
So, now that 4th of July is over, what else do you have planned? My family (Shelley) lives overseas, and we just had one of my very best friends and her husband visit sans kids. It was SO much fun. I was very thankful my kids were in day camp, and that our babysitter wasn't on holiday yet. This is one reason I have been slightly absent from the blog. Thank goodness I have Jo as a sister to pick up my slack (I'm guessing this sentence will come and bite me back one day...don't worry Jo, it's probably the lack of sleeping that is impairing my judgment LOL).
During the past 10 days we did A LOT of BBQing. I know that we may be beating a dead horse, but it is the summer, and in between all our vacations and outings, I believe you are also BBQing. I'm going to share with you some of our favorites that we stuffed ourselves with over the past 10 days (and yes, Mags, my diet suffered considerably. How much did you gain?). Don't forget to go back and visit where we talked about my FAVORITE rib recipe and of course, what BBQ is complete without margaritas?
Besides the aforementioned, we had burgers, steaks, shredded pork sandwiches, and tried some new beverage recipes.
The great thing about having this new blog and great friends, is that I get to try new recipes and have people who are completely honest to let me know if we should share it with you all! We tried the below burgers and they were FAN.TAS.TIC!
Burgers
Raspberry-Chipotle BBQ Burgers
Ingredients:
1/2 cup raspberry jam
1/2 cup of your favorite BBQ sauce
1/2 cup of crushed tomatoes (canned)
1 T chipotle sauce (See link to your left)
2 T white vinegar
2 lbs ground meat (beef, pork or turkey)
1/4 cup minced garlic (save your arm, and buy the jarred stuff)
1 t chipotle pepper or 1 T chipotle sauce
1 t cumin
1 t coriander
2 t kosher salt
2 red onions, sliced
buns...
Directions:
1. For sauce, in a saucepan, combine raspberry jam, barbecue sauce, crushed tomaotes, chipotle sauce and white vinegar. Cook over medium to low heat until reduced by half. In a large bowl, combine your meat of choice with garlic chipotle pepper, cumin, coriander and salt. Shape into patties.
2. Grill burgers to desired doneness (I like medium...Jo likes burnt). Turn only once (flipping your burgers more than that causes tough patties). Serve burgers on buns with sauce and onions.
Steaks
Another confession, I only grill rib-eye steak and I always marinade! Try this marinade next time you grill, and I promise you won't be disappointed...
Marinade:
In a zip lock bag, combine 1/4 cup vegetable oil, 1/4 cup red wine, 2 cloves minced garlic, 1 t coarse-ground pepper, 1/2 t of salt, 1/2 t of Dijon mustard and a dash of lemon pepper. Depending on how many steaks you grill you may need to double or more. Seal the bag, and shake to combine. Add your steaks and refrigerate at least an hour. I always place our steaks in the fridge in the morning, for dinner time.
Savvy Tip: If you have leftovers, slice the steak, and heat up on the stove with bell peppers and onions (use the frozen bags) and have fajitas the next day for lunch or dinner (or breakfast LOL)!
Shredded Pork
Ingredients:
7 pound pork shoulder roast trimmed of any excess skin and fat (I use a pork tenderloin so I don't have to trim it)
3 T chili powder
1 1/2 t salt
1 t freshly ground pepper
1 large onion, sliced
4 minced garlic cloves
3 cups (separated) of your favorite BBQ sauce
Water
Directions:
1. In a small bowl, combine chili powder, salt, and freshly ground pepper. Rub mixture all over pork roast until thoroughly coated. Place sliced onion and minced garlic cloves in bottom of a slow cooker, then add roast and 1 cup barbecue sauce. Pour water over roast until covered, about 4 cups.
2. Cover slow cooker and cook pork on high until very tender and meat falls off bone, about 6 hours. Carefully remove pork from slow cooker and reserve on a platter. Strain cooking liquid into sink, reserve onion; return pork and onion to slow cooker; shred meat with a fork and add 2 more cups of barbeque sauce. Cook on high until heated, about 8 minutes.
Savvy Tips: Use disposable crock pot liner. Use pork tenderloin. Liberally sprinkle all sides of meat with chili powder, salt, and pepper. Use jarred garlic. I like sweet barbecue sauce, so when I don't make my own, I try and find one with brown sugar in it.
DRINKS!
Before you all think all I drink is margaritas (sometimes I drink strawberry margaritas), I'm going to share this super refreshing raspberry tea recipe!Ingredients:
5 cups water
6 raspberry tea bags
1 6oz can frozen limeade concentrate, thawed
Ice cubes
Limes slice (optional)
fresh raspberries (optional)
Directions:
1. In a large saucepan, bring the water to a boil. Remove from heat. Add tea bags. Cover and let stand for 5 minutes. Remove and discard tea bags. Cool tea. Transfer to a pitcher. Cover and chill for a couple hours.
2. Stir limeade concentrate into teas. Fill glasses with ice, and garnish with fresh fruit.
Savvy Tip: Up until last month, I RELIGIOUSLY used my Mr. Coffee Iced-Tea maker. This is a MUST if you miss the great sweet tea of the south (which my DH and I do). Putting it away one day, I drop and cracked the plastic pitcher. So, if you don't have the maker, follow the above directions. If you are fortunate to own the iced-tea maker, or are now inspired to purchase one (see the link to the left), just add the raspberry tea bags to the maker, and it brews your tea in minutes. (Jo, my b-day is coming up, want to get me a replacement pitcher? LOL...or maybe Mikey can!)
Stay tuned, as we are going to post about my favorite party of the year, my family's Christmas in July party, back-to-school and more!
Monday, May 31, 2010
I want my baby back, baby back, baby back....The BEST rib recipe ever...
I know that everyone says this, but I promise you, once you try this recipe, you will never go back...I just had this for our Memorial Day BBQ with black beans and macaroni and cheese... YUM-O!
Ingredients:
RIBS:
2-6 lbs of BABY BACK ribs (you can use any cut, but I think the baby back are the only way to go)
water
salt and pepper
SAUCE (you can use your own recipe, or your favorite bottle, but I SWEAR once you try this tangy recipe, you will be hooked. I have been told on many of occasion, these are the best ribs they ever had):
1 cup ketchup
1/4 cup maple syrup (get the real stuff, not pancake syrup)
1/4 cup brown sugar
2 Tablespoons Dijon mustard
2-3 teaspoons of adobo sauce from canned chipotle peppers (freeze what you don't use)...I use the can shown on left.
Directions:
Season your ribs with salt and pepper. Place seasoned ribs in a shallow baking dish. Pour 1 - 2 inches of water in the bottom of the baking dish. Cover and bake in a 350 degree oven for 2 hours.
While your ribs bake, prepared your BBQ sauce by combining all the ingredients, and stirring well. I always double my sauce when I cook 4 or more pounds, but I like my ribs SAUCY!
Once your ribs are done baking, baste both sides with 1/3 of your sauce. Now it's time to move to the grill. Place the ribs on the grill, low heat, for 5 minutes (lid closed). Open the lid, apply 1/3 more of your sauce, close lid and cook 5 more minutes. Repeat once more, and now your ribs are done...
Savvy Tip: Give everyone an extra bowl (salad size) for the bones. This way the have plenty of room on their plates for side. We call it a Bone Bowl!
Do you have a favorite rib (or other BBQ) recipe? Share in the comments. Did you try our ribs? Let us know what you think!
Happy Memorial Day and remember:
Freedom isn't free. Thank you to all the men and women of our armed forces. Because of you, my family and I are free. As everyone celebrates and BBQs today, please remember those who gave the ultimate sacrifice so you can be who you are! Happy Memorial to all and thank you to all of you whose family members fight for my freedom everyday! A very special thank you to my DH who is an Air Force Veteran and to my BIL who continues to fight for our freedom everyday. We love you and thank you! Friday, May 14, 2010
Cupcakes for your end of the year party
Mortar board cupcakes...
Ingredients:
Directions:
Ingredients:
- 1 box cake mix (Water, vegetable oil and eggs called for on cake mix box)
- 1 box Fruit by the Foot chewy fruit snack rolls (any flavor) or shoestring licorice
- 1 container vanilla frosting
- Food coloring
- 60 square shortbread cookies
- 60 candy-coated chocolate or fruit-flavored candies
Directions:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place miniature paper baking cups in 24 mini muffin cups. Make cake batter as directed on box. Fill cups 2/3 full of batter. Refrigerate remaining batter.
- Bake 14 to 16 minutes or until toothpick inserted in center comes out clean; cool. Repeat with remaining batter. (Leave paper baking cups on cupcakes so mortarboards are quicker and easier to make and more portable to serve.)
- To make tassels: Cut sixty 2 1/2-inch lengths from fruit snack rolls. Cut each into several strips up to 1/2 inch from 1 end. Roll uncut end between fingertips to make tassels. Or cut several pieces of shoestring licorice into 2 1/2-inch lengths.
- Tint frosting with food color to match paper baking cups. Frost bottoms of cookies. Place 1 candy on center of each. For each mortarboard, place small dollop of frosting on bottom of cupcake; top with cookie. Press uncut end of fruit snack or 3 or 4 pieces of licorice into frosted cookie next to candy. Store loosely covered.
Saturday, March 27, 2010
April Fool's Day
Want to pull a fast one on your kids this April Fool's Day? How about cooking up some cupcakes. But instead of batter, it's meatloaf. And instead of frosting it's mash potatoes with food coloring!
Side note: Because of our allergy ridden house, I make a turkey meat loaf. My kids LOVE it. I will include a recipe for a classic meat loaf (the dear hubby loves) and the turkey loaf we enjoy as a family
Recipe:
Ingredients
CLASSIC Meat Loaf
1 beaten egg
1/4 cup fine dry bread crumbs (I always use the Italian Bread Crumbs in the canister)
1/4 milk (or water...we use water because of allergies)
1/4 cup chopped onion
1/2 t. dried Italian seasoning
1 lb. ground beef
TURKEY Meat Loaf
1 1/2 lb. ground turkey
1 small chopped onion
1/2 cup bread crumbs (again, I use the Italian Bread Crumbs in the canister)
1 egg beaten
1 cup grated Parmesan (we omit because of allergies, but I imagine it's TASTY)
2 T Dijon mustard
1 7 ounce jar sun-dried tomatoes
Salt and pepper
POTATO FROSTING
3 cups mashed potatoes
Food coloring
Heat the oven to 375 degrees. Line 12 muffin tin cups with foil bake cups.
In a large bowl, mix together all of the meat loaf ingredients until well combined. Divide the mixture evenly among the lined cups (the liners should be about three quarters full).
Place the filled muffin tins on cookie sheets and bake the cupcakes for about 15 minutes or until cooked through.
Divide the mashed potatoes among three small bowls and stir a few drops of food coloring into each batch to create blue, yellow, and pink pastel frostings. Spread a generous dollop on each cupcake. Makes 12 cupcakes.
Side note: Because of our allergy ridden house, I make a turkey meat loaf. My kids LOVE it. I will include a recipe for a classic meat loaf (the dear hubby loves) and the turkey loaf we enjoy as a family
Recipe:
Ingredients
CLASSIC Meat Loaf
1 beaten egg
1/4 cup fine dry bread crumbs (I always use the Italian Bread Crumbs in the canister)
1/4 milk (or water...we use water because of allergies)
1/4 cup chopped onion
1/2 t. dried Italian seasoning
1 lb. ground beef
TURKEY Meat Loaf
1 1/2 lb. ground turkey
1 small chopped onion
1/2 cup bread crumbs (again, I use the Italian Bread Crumbs in the canister)
1 egg beaten
1 cup grated Parmesan (we omit because of allergies, but I imagine it's TASTY)
2 T Dijon mustard
1 7 ounce jar sun-dried tomatoes
Salt and pepper
POTATO FROSTING
3 cups mashed potatoes
Food coloring
Heat the oven to 375 degrees. Line 12 muffin tin cups with foil bake cups.
In a large bowl, mix together all of the meat loaf ingredients until well combined. Divide the mixture evenly among the lined cups (the liners should be about three quarters full).
Place the filled muffin tins on cookie sheets and bake the cupcakes for about 15 minutes or until cooked through.
Divide the mashed potatoes among three small bowls and stir a few drops of food coloring into each batch to create blue, yellow, and pink pastel frostings. Spread a generous dollop on each cupcake. Makes 12 cupcakes.
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