http://www.myrecipes.com/recipe/chicken-broccoli-rice-bowl-50400000120278/ http://www.myrecipes.com/recipe/ricotta-spinach-pasta-50400000120273/

Apple Cake

Apple CakeBatter:

2 eggs
2 tsp baking soda
1/2 c oil
2 tsp vanilla
2 C sugar
2 C flour
1 tsp cinnamon
1 tsp salt

4 cups shredded apples (skin removed) or about 3 cups unsweetened applesauce (enough to make the batter runny enough to pour into baking dish)

Mix the batter. It will be very thick like cookie dough consistency. Add about 4 C shredded apples (or applesauce) 

Pour into greased and floured 9 x 13 pan. Bake at 325 for 55 min.

Cafe Rio Pork

Sweet Barbacoa Pork

2 lbs. boneless pork ribs
1 12 oz.. can Coke (not diet – can use caffeine free)
1/4 c. brown sugar
dash garlic powder
1/4 c. water
Put the pork, 1 can of Coke and 1/4 c. brown sugar in a Ziploc bag to marinade. Marinade for a few hours or overnight.
Pour meat and marinade into crock pot. Cook for 4 hours on high or 8 on low. Keep lid on to retain liquid. Drain liquid.
Shred meat with 2 forks when done.

Put shredded pork and Barbacoa Enchilada Sauce in crock pot and cook on low for 2 hours.
Barbacoa Enchilada Sauce

1 cup Coke
1 can diced green chilies
1 cup red enchilada sauce
1/2 c. brown sugar

In a food processor or blender, blend Coke, chilies, enchilada sauce and 1/2 c. brown sugar.
Cilantro Lime Rice
Favorite Family Recipes

1 c. uncooked rice (long-grain, white rice)
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.
Black Beans
Favorite Family Recipes

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.
(Next time I make the beans I’ll use less tomato juice.)
Creamy Tomatillo Dressing
Favorite Family Recipes

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (I used some jalapeno slices from a jar)

Mix all ingredients together in the blender.

lentil stew

Preparation Instructions

Heat a Dutch oven or large pot over medium heat.

Add a tablespoon of olive oil to the hot pan. Add the onions, carrots and garlic and saute until soft, approximately 4-5 minutes. Add the thyme and bay leaves. Stir until spices are thoroughly combined. Add the lentils. Stir together with the vegetable mixture until fully mixed.

Slowly add the chicken broth. Then add the water. Stir to combine. Increase heat to bring the soup to a boil. Once it begins boiling, reduce the heat to a simmer and partially cover the pot. Let simmer for approximately 30-40 minutes or until the lentils have become soft, puffed up and have absorbed a good amount of the liquid.

Once the lentils have puffed up, add the spinach in several small batches, stirring to combine. Stir in the cooked sausage. Add salt and pepper to taste.

Serve warm and enjoy!

Ingredients

• 2 teaspoons Olive Oil
• 1 Medium White Onion, Chopped
• 2 cups Baby Carrots Chopped
• 2 cloves Of Garlic, Smashed And Minced
• 3 sprigs Fresh Thyme
• 2 leaves Bay
• 1 bag 8 Oz Dried Lentils Rinsed
• 1 carton 32oz Low Sodium Chicken Stock
• 2 cups Water
• 1 bag 8oz Frozen Spinach, Defrosted And Drained
• 1 pound Italian Sausage, Cooked Over Medium Heat Until Browned, Then Sliced
• Salt And Pepper, to taste

tastykitchen.com

Indian Stew

Ingredients

1 cup long-grain white rice
2 tablespoons vegetable oil, such as safflower
1 medium onion, minced
2 garlic cloves, finely chopped
Coarse salt and ground pepper
1 tablespoon curry powder, plus more for garnish
1 teaspoon ground ginger
3 cups homemade or best-quality store-bought tomato sauce
2 cans (15 ounces each) chickpeas, rinsed and drained
1 tablespoon fresh lime juice, plus lime wedges for garnish
1/2 cup plain low-fat yogurt

Directions

Cook rice according to package instructions; cover, and keep warm.
While rice is cooking, heat oil over medium heat in a large skillet. Add onion and garlic; season with salt and pepper. Cook, stirring frequently, until onion is tender, 4 to 6 minutes. Add curry powder and ginger; cook, stirring, until fragrant, about 1 minute.
Add tomato sauce, chickpeas, and 1 1/2 cups water. Bring to a boil; reduce to a simmer, and cook, stirring occasionally, until thickened, 8 to 10 minutes. Stir in lime juice; season with salt and pepper. Serve stew with rice and yogurt, garnished with lime wedges and a pinch of curry.

Cook's Note

Sauteing the ground spices in oil for a minute releases their aroma. Chickpeas, also called garbanzo beans, have a mild, nutty flavor.

spinach linguie with walnut-arugala pesto

Ingredients

2 small garlic cloves
3 ounces walnut pieces (about 3/4 cup), toasted and cooled
4 ounces arugula, trimmed and roughly chopped
1/2 teaspoon coarse salt
1 ounce Parmesan cheese, finely grated (about 1/3 cup)
1 pound spinach linguine
3 teaspoons extra-virgin olive oil
Freshly ground pepper

Directions

In the bowl of a food processor fitted with the metal blade, pulse garlic until very finely chopped. Add walnut pieces and arugula; process until a coarse paste forms, about 5 seconds. Transfer to a serving bowl. Stir in the salt and Parmesan cheese, and set aside.
Bring a large pot of water to a boil. Add linguine, and cook until al dente according to package instructions, about 8 minutes. Drain in a colander, and immediately add to bowl with walnut-arugula mixture. Drizzle with the oil, and season with pepper. Toss thoroughly until coated evenly. Serve immediately.

marthastewrt.com

Lighter sesame noodles

Ingredients

Coarse salt
12 ounces whole-wheat spaghetti
1 bunch broccoli, cut into florets, stalks peeled and thinly sliced
2 red bell peppers (ribs and seeds removed), thinly sliced
1 large onion, halved and thinly sliced
1/4 cup creamy peanut butter
3 tablespoons dark-brown sugar
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 garlic cloves, minced
1/2 to 1 teaspoon red-pepper flakes

Directions

In a large pot of boiling salted water, cook spaghetti 3 minutes less than al dente. Add broccoli, bell peppers, and onion. Cook until pasta is al dente and vegetables are tender, 3 minutes more. Reserve 1/2 cup pasta water; drain pasta and vegetables.
Meanwhile, in a large bowl, whisk together peanut butter, sugar, vinegar, soy sauce, oil, garlic, and red-pepper flakes. Add hot pasta and vegetables; toss to coat, thinning sauce with a little pasta water, if necessary. Serve at room temperature or chilled.

Cook's Note

You're likely to have most of the ingredients for the easy no-cook sauce (including heart-friendly peanut butter) in your pantry.

from marthastewart.com

Mexican Casserole

Ingredients

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4 teaspoons olive oil, divided
1 cup chopped onion
2 garlic cloves, minced
1 jalapeño pepper, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 (12-ounce) package meatless fat-free crumbles (such as Lightlife Smart Ground)
48 baked tortilla chips
Cooking spray
1 (15-ounce) can pinto beans, rinsed and drained
1 tablespoon fresh lime juice
2 cups chopped seeded plum tomato
2 tablespoons minced fresh cilantro
1 cup (4 ounces) shredded Monterey Jack cheese
2 tablespoons fat-free sour cream
2 tablespoons chopped green onions
1/4 cup sliced ripe olives

Preparation

1. Preheat oven to 375°.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion to pan; cook 4 minutes or until tender. Add garlic and jalapeño; cook 1 minute. Stir in chili powder, cumin, black pepper, and crumbles; cook 3 minutes or until thoroughly heated. Arrange half of tortilla chips in an 11 x 7–inch baking dish coated with cooking spray; top evenly with crumbles mixture.
3. Heat remaining 2 teaspoons oil in skillet over medium heat. Add beans, mashing with the back of a wooden spoon until chunky and thick; cook 2 minutes or until heated, stirring constantly. Stir in lime juice.
4. Combine tomato and cilantro. Layer beans and tomato mixture over crumbles mixture in dish. Top with remaining tortilla chips, pressing to slightly crush. Sprinkle evenly with cheese. Bake at 375° for 13 minutes or until cheese is bubbly. Cut casserole into 6 equal pieces; top each serving with 1 teaspoon sour cream, 1 teaspoon onions, and 2 teaspoons olives.

SaBrina Bone, Cooking Light
JANUARY 2010

freeze ahead lasagna primavera

Ingredients

• 1/4 cup olive oil, plus more for foil
• 1/2 cup all-purpose flour
• 2 garlic cloves, minced
• 6 cups whole milk
• 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
• 1 package (10 ounces) frozen peas
• 1/2 pound carrots (4 to 5), halved lengthwise and thinly sliced
• Coarse salt and ground pepper
• 1 container (15 ounces) part-skim ricotta (about 2 cups)
• 1 large egg
• 1 package (9 ounces) no-boil lasagna noodles (12 to 16 noodles)
• 1 pound part-skim mozzarella, shredded
• 1 cup grated Parmesan

Directions

1. Preheat oven to 400 degrees. In a large saucepan, heat oil over medium; add flour and garlic. Cook, stirring constantly, 2 to 3 minutes (do not let flour mixture darken); whisk in milk. Bring to a boil; reduce to a simmer, and cook, whisking occasionally, until thickened, 3 to 5 minutes. Add spinach, peas, and carrots; season with salt and pepper. Set sauce aside.
2. In a medium bowl, combine ricotta, egg, 1/2 teaspoon salt, and teaspoon pepper.
3. In the bottom of a 9-by-13-inch baking dish, spread a thin layer of vegetable sauce. Layer noodles, half the remaining vegetable sauce, another noodles, half the ricotta mixture, half the mozzarella, and half the Parmesan; repeat.
4. Cover dish with lightly oiled aluminum foil, and place on a large rimmed baking sheet. Bake 45 minutes, uncover, and bake until bubbling and browned, about 20 minutes more. Let cool 10 to 15 minutes before serving.

Spanish Onion and Potato Torta

marthastewart.com

Ingredients

• 7 tablespoons olive oil
• 1 medium Spanish onion, about 12 ounces, sliced into 1/4-inch-thick half moons
• 3 medium Yukon gold or other floury potatoes, about 1 pound, sliced into 1/4-inch-thick rounds
• 8 large eggs
• 1 teaspoon salt, plus more to taste
• freshly ground pepper plus more to taste
• 1 12-inch-diameter round loaf rustic bread
• 1 clove garlic
• 1 small head frisee, or other chicory lettuce
• 2 teaspoons sherry vinegar

Directions

1. Preheat oven to 325 degrees. Heat 1 tablespoon oil in a 10-inch oven-safe skillet over medium-high heat. Add onion; saute, stirring, until golden, 8 to 10 minutes. Transfer to a small bowl.
2. Return the skillet to heat, and add 1 tablespoon oil. Add potatoes, cover, and saute until soft, stirring, 12 to 15 minutes. Transfer to the bowl with onions, and combine.
3. Whisk together eggs; add salt and pepper. Transfer to the bowl with onions and potatoes, and combine.
4. Return the skillet to heat, and add 1 tablespoon oil. Add egg mixture, and cook until edges set and start to brown, about 1 1/2 minutes. Cover, and bake in the oven until set, about 10 minutes. Remove cover, and broil until top is golden.
5. Meanwhile, slice bread in half crosswise, and reserve the top half for another use. Remove some of the inside from bottom half, and discard crumb. Toast bread under the broiler until golden. Remove, brush with 3 tablespoons oil, and rub with garlic clove. Toss frisee with remaining tablespoon oil, vinegar, and a pinch of salt and pepper. Scatter greens over bread, and slide torta over greens. Cut in wedges, and serve.

tortilla and black bean pie

Ingredients

• 4 flour tortillas (10 inches)
• 2 tablespoons canola oil
• 1 large onion, diced
• 1 jalapeno chile, minced (remove seeds and ribs for less heat)
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• Coarse salt and freshly ground pepper
• 2 cans (15 ounces each) black beans, drained and rinsed
• 12 ounces beer, or 1 1/2 cups water
• 1 package (10 ounces) frozen corn
• 4 scallions, thinly sliced, plus more for garnish
• 8 ounces cheddar cheese, shredded (2 1/2 cups)

Directions

1. Preheat oven to 400 degrees. With a paring knife, trim tortillas to fit a 9-inch springform pan. Use the bottom of the pan as a guide. Set aside.
2. Heat oil in a large skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes.
3. Add beans and beer, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Taste and adjust for seasoning.
4. Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup of cheese. Repeat three times, using 1 cup cheese on top layer. Bake until cheese melts, 20 to 25 minutes. Remove side of pan; sprinkle pie with scallions. To serve, slice into wedges.

cheese lasagne

Ingredients

• 1 pound whole-milk ricotta cheese
• 1 large egg
• 1/8 teaspoon freshly grated nutmeg
• 3/4 teaspoon coarse salt
• Freshly ground pepper
• 1 pound fresh mozzarella
• Marinara
• Fresh Lasagna Noodles, cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked
• 5 ounces coarsely grated Parmesan cheese, (about 1 3/4 cups)

Directions

1. Preheat oven to 375. Combine ricotta, egg, nutmeg, and salt in a medium bowl. Season with pepper. Coarsely grate 1/2 of the mozzarella, and stir into ricotta mixture. Using your fingers, shred remaining mozzarella into 2-inch strips, and reserve.
2. Spread 1/2 cup marinara in a 9-by-13-inch baking dish. Place a layer of noodles over marinara. Spread 1/3 of the ricotta mixture over noodles, and sprinkle with 1/3 of the Parmesan. Place a layer of noodles over the cheese layer. Spread 1 cup marinara over noodles. Repeat layering (noodles, marinara, noodles, ricotta mixture, Parmesan) 2 more times. Spread remaining marinara over cheese layer, then sprinkle with shredded mozzarella.
3. Place baking dish on a rimmed baking sheet. Bake until cheese is golden brown and sauce is bubbling, 45 to 50 minutes. Let stand for 15 minutes before slicing and serving.

Cheese Enchaladas

from marthastewart.com

Tomatillo Enchalada Sauce

1 pound tomatillos, husks removed
1 cup diced white onion
1 garlic clove
1 jalapeno, quartered (seeded if desired)
1 cup water
Coarse salt and ground pepper
1 tablespoon vegetable oil
1/4 cup chopped fresh cilantro
1 teaspoon white vinegar
Pinch of sugar

In a medium pot of boiling salted water, cook tomatillos until tender, 10 to 15 minutes. Drain tomatillos and transfer to a blender; add onion, clove, jalapeno, and water. Puree until smooth. (Use caution when blending hot liquids: Remove cap from lid and cover opening with a dish towel.) Season with salt and pepper. In pot, heat oil over high until shimmering. Add tomatillo mixture and simmer, stirring occasionally, until thickened, 5 to 10 minutes. Remove from heat and stir in cilantro, vinegar, and sugar. Season to taste with salt and pepper.



Cheese Enchaladas

• 1 1/2 cups of one of the following enchilada sauces:
• Tomato-Jalapeno Enchilada Sauce
• Tomatillo Enchilada Sauce
• Chile-Raisin Enchilada Sauce
• 8 corn tortillas
• 2 cups shredded or crumbled cheese, such as Monterey Jack or queso fresco, or a combination
• Diced onion, avocado, chopped cilantro, cheese, or sour cream (optional), for serving

1. Preheat oven to 350 degrees. Pour 1 cup sauce into a wide, shallow bowl. Working with one at a time, dip tortillas in sauce, shaking off excess, then sprinkle 1/4 cup cheese down center. Roll tortilla around cheese and arrange, seam side down, in 8-inch square baking dish. Top with 1/2 cup sauce. Cover tightly with foil and bake until heated through, 10 minutes. Serve with desired toppings.

Cook's Note

Instead of a casserole, cook enchiladas open-faced; you can make the full batch or just enough to feed two. To make: Place tortillas on a baking sheet and top each with 1/4 cup cheese. Bake at 350 degrees until cheese melts, 5 minutes; fold or roll to close. Serve with sauce and toppings.

slow cooker spinach dip

Directions

Mix 1 cup grated smoked mozzarella, 1/2 cup grated parmesan, 8 ounces cream cheese, 1 minced garlic clove, 1 box thawed frozen spinach, 1 jar artichoke hearts, and salt and pepper in a slow cooker. Cover and cook on high, 2 hours.

soft pretzels

Ingredients

• 1 1/2 cups warm (110 to 115 degrees F) water
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 package active dry yeast
• 22 ounces all-purpose flour, approximately 4 1/2 cups
• 2 ounces unsalted butter, melted
• Vegetable oil, for pan
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Pretzel salt

Directions

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

thai peanut noodles

Thai Peanut Noodles

1/2 c. chicken broth
3 Tbsp. creamy peanut butter
1-2 tsp. Sriracha chili sauce (1 is mild with a bite, 1.5 is medium, 2 is hot)
1 1/2 Tbsp. honey
3 Tbsp. soy sauce
1 1/2 Tbsp. fresh minced ginger
2-3 cloves garlic, pressed or minced
8 oz. Udon or linguine noodles
Chopped green onions
Chopped cilantro
2 limes, cut into quarters
Chopped peanuts

Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.

*If desired, you can add meat to this dish by stir-frying shrimp or very thinly-sliced chicken (partially freeze it first) in some olive oil with a couple cloves of garlic, some fresh ginger, some green onions, soy sauce, and a small squirt or two of Sriracha chili sauce.

olive garden minestrone

Olive Garden Minestrone Soup


copycat recipe of Olive Garden Minestrone Soup
Minutes to Prepare: 15
Minutes to Cook: 45
Number of Servings: 8

Ingredients

2tablespoons olive oil
1/2 cup minced white onions (about 1 small onion)
1/4 cup chopped zucchini
1/4 cup frozen cut italian green beans
1/4 cup minced celery (about 1/2 stalk)
2 teaspoons minced garlic (about 2 cloves)
4 cups vegetable broth (Swanson is good *note: Do not use chicken broth!*)

1 (15 ounce)can red kidney beans , drained
1 (15 ounce)can small white beans or great northern beans , drained
1 /2 (14 ounce) can diced tomatoes
1/2 cup carrots , julienned or shredded
2 tablespoons minced fresh parsley
1 teaspoons dried oregano
1 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 1/2 cups hot water
3 cups fresh baby spinach
1/3 cup small shell pasta



Directions
Heat two tablespoons of olive oil over medium heat in a large soup pot.

Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.

Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.

Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.

Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.

Makes about eight 1 1/2 cup servings.

Number of Servings: 8

black bean tortilla soup

Ingredients

1 tablespoon olive oil
4 garlic cloves, minced
1 teaspoon chili powder
2 cans (14 1/2 ounces each) diced tomatoes in juice
2 cans (15 ounces each) black beans, rinsed and drained
1 can (14 1/2 ounces) reduced-sodium chicken broth
1 package (10 ounces) frozen corn kernels
Coarse salt and ground pepper
1 cup crushed tortilla chips, plus more for serving (optional)
1 tablespoon fresh lime juice, plus lime wedges for serving

Directions

In a large saucepan, heat oil over medium. Cook garlic and chili powder until fragrant, about 1 minute. Add tomatoes (with juice), beans, broth, corn, and 1 cup water; season with salt and pepper.
Bring soup to a boil; reduce to a simmer. Add tortilla chips; cook until softened, about 2 minutes. Remove from heat; stir in lime juice, and season with salt and pepper. Serve soup with lime wedges and, if desired, more chips.

crock pot spinach artichoke dip

Makes 24 servings

1 (16 oz) bag frozen spinach, thawed

2 (14 oz) cans artichoke hearts, drained

1 (10 oz) jar Alfredo sauce

1/2 cup mayonnaise

1 (8 oz) package cream cheese

3 garlic cloves, minced

2 Tbsp lemon juice

1 cup shredded mozzarella cheese

1 cup shredded Swiss cheese

1/2 cup Parmesan cheese

1/2 tsp paprika

1. Drain spinach. Dry with paper towels. Absorb as much liquid as possible.
2. Rinse artichokes and cut coarsely.
3. Combine all ingredients into slow cooker, except the Parmesan cheese and paprika.
4. Cover and cook on LOW for 3-4 hours.
5. Sprinkle with Parmesan cheese and paprika. Serve with toasted French bread slices or chips.

beef and potatoe tacos

Ingredients

• 1 large baking potato
• 2 tablespoons vegetable oil, such as safflower
• 3/4 pound ground beef
• 1 onion, chopped
• 1 jalapeno chile, finely chopped
• 1 can (14 ounces) chopped tomatoes with juice
• 1 1/2 teaspoons ground cumin
• 2 teaspoons paprika
• Coarse salt
• 4 flour tortillas (10-inch)
• 1/4 cup sour cream
• 1/2 head iceberg lettuce, shredded
• 1/4 cup grated Monterey Jack
• 1/4 cup fresh cilantro (optional)
• 1 lime, plus wedges for garnish

Directions

1. Peel potatoes; cut into 1/2-inch dice. In a large saucepan, heat oil over medium heat. Add potato; cook, stirring occasionally, until golden brown, about 6 minutes.
2. Add beef, onion, and jalapeno; cook, breaking up meat with a spoon, until beef is thoroughly browned, about 4 minutes. Add tomatoes and juice, cumin, paprika, and 1 teaspoon salt; cook until liquid has evaporated, about 6 minutes.
3. Heat tortillas, one at a time, in a dry skillet over medium-high heat, turning once, until lightly browned, about 10 seconds.
4. Leaving space on bottom and sides, layer tortillas with sour cream, lettuce, beef mixture, cheese, and cilantro, if using; squeeze lime juice on top. Fold bottom upward, covering filling by 2 inches. Fold each side to overlap, leaving the top end open. Serve garnished with lime wedges.

Tortilla Pie

Ingredients

• 4 flour tortillas (10-inch)
• 1 tablespoon olive oil, plus more for pan
• 1 medium onion, chopped
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon red-pepper flakes
• Coarse salt and ground pepper
• 2 tablespoons tomato paste
• 1 pound ground beef sirloin
• 3 garlic cloves, minced
• 1 package (10 ounces) frozen corn kernels
• 3 packed cups loose baby spinach (about 5 ounces), torn into pieces
• 2 cups (8 ounces) shredded Monterey Jack cheese
• Fresh cilantro sprigs, for garnish (optional)
• Sour cream (optional)

Directions

1. Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan (use the removable bottom of the pan as a guide). Assemble pan with the bottom upside down; lightly oil bottom and sides. Set aside.
2. In a large skillet, heat oil over medium. Add onion, cumin, and red-pepper flakes; season with salt and pepper. Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste. Raise heat to medium-high; add beef and garlic. Cook, breaking up meat with a spoon until no longer pink, 4 to 6 minutes. Add corn and spinach; stir until spinach has wilted, about 2 minutes.
3. Place one tortilla in the prepared pan. Spreading evenly, top with 1 1/2 packed cups beef mixture, then 1/2 cup cheese. Repeat with two more layers. Top with last tortilla, and sprinkle with remaining 1/2 cup cheese.
4. Bake pie until top is lightly browned, 15 to 20 minutes. Run knife around edge of pan; remove sides. Using two wide metal spatulas, lift pie from bottom of pan, and transfer to a cutting board. Cut into wedges. If desired, serve with cilantro and sour cream.

Cook's Note

Turning the bottom of the springform pan upside down makes it easier to remove the pie after baking.

Ryan's Steak Fajitas

Ingredients

• 1 Tbsp vegetable oil
• 1 lb of flank steak, skirt steak or carne asada
• 1 large yellow onion, peeled and sliced with the grain, not against the grain as one would normally slice an onion. Slice first in half, and then slice off sections a half inch wide at widest point.
• 2-3 bell peppers of various colors, stemmed, seeded, de-ribbed, sliced lengthwise into strips
• Salt

Marinade:

• Juice of 1 lime
• 2 Tablespoons of olive oil
• 2 cloves garlic, peeled, minced
• 1/2 teaspoon ground cumin
• 1/2 fresh Jalapeño pepper, seeded, ribs removed, finely chopped (be careful not to touch your eyes or anywhere near your eyes after handling a Jalapeño pepper!)
• 1/4 cup chopped fresh cilantro, including stems

Method

1 Mix all marinade ingredients. Coat the steak with the marinade and let it sit at room temperature for an hour, or longer in the fridge. Before you cook the meat, wipe off most of the marinade and sprinkle the steak with salt.

2 Set a large cast iron pan or griddle over high heat and let this heat up for 1-2 minutes. Add the tablespoon of oil to the pan and let this heat up for 1 minute. Add the steak, frying on each side for 3 minutes, or to desired doneness. 3 minutes per side will yield approximately medium rare doneness for an average cut of flank steak. Carne asada and skirt steak will need less time. If the pan starts to smoke too much, reduce the heat to medium-high. You want the steak browned, not burned. Remove from pan and let sit, tented with foil, for 5 minutes.

3 Cook the vegetables while the meat is resting. Add a little more oil to the pan if necessary, then add the onions and bell peppers. Let these sear for 1 minute before stirring, then stir every 90 seconds or so as the veggies sear. Cook for 5-6 minutes total.

4 Slice the meat against the grain into thin slices. If you slice the meat at an angle, you will be able to get your slices pretty thin. These cuts of steak are flavorful but can be a little tough, so thin slices will really help make it easier to eat.

5 Serve immediately with shredded cheese, salsa, shredded iceberg lettuce, sour cream, guacamole and warm flour tortillas. (Hint for warming tortillas - put in microwave over a paper towel for 20 seconds on high heat.)

no pain lo mein

Ingredients

• 2 tablespoons (2 turns around the pan in a slow drizzle) vegetable or wok oil
• 1 cup (2 handfuls) snow peas, halved on a diagonal
• 1 red bell pepper, seeded and cut into match stick size pieces
• 1/2 pound assorted mushrooms (shiitake, straw, enoki, or oyster), coarsely chopped, if necessary
• 4 scallions, thinly sliced on a diagonal
• 2 cups (about 4 handfuls) fresh bean spouts
• 2 inches fresh ginger root, minced or grated with hand grater
• 4 cloves garlic, minced
• 1 pound lo mein noodles or thin spaghetti, cooked to al dente and drained well
• 1/2 cup aged tamari soy sauce
• 1 tablespoon toasted sesame oil, several drops

Directions

Heat a wok-shaped skillet or large non-stick skillet over high heat. When pan is very hot, add oil, (it will smoke a bit) then, immediately add the snow peas, pepper, mushrooms, scallions, and bean sprouts. Stir fry for 1 minute to flavor the oil, then add the ginger and garlic, and stir-fry 2 minutes. Add the cooked noodles and toss with to combine. Add the soy sauce and toss the ingredients to coat noodles evenly with sauce. Transfer the lo mein to a serving platter and garnish with a drizzle of toasted sesame oil.

Cook's Notes:

• Wok oil is infused with ginger and garlic and is widely available on the International Foods aisle of the market.
• 
  
• Cooked shredded pork, chicken, or small de-veined shrimp may be added to this dish in any combination.

Oatmeal Cranberry White Chocoate Chunk cookies

from oceanspray.com

Ingredients:

2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package Ocean Spray® Craisins® Original Dried Cranberries
2/3 cup white chocolate chunks or chips

Directions:

Preheat oven to 375ºF.

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

Makes approximately 2 1/2 dozen cookies.

mac n cheese - pioneer woman

Ingredients

• 4 cups Dried Macaroni
• 1 whole Egg Beaten
• 1/4 cup (1/2 Stick Or 4 Tablespoons) Butter
• 1/4 cup All-purpose Flour
• 2-1/2 cups Whole Milk
• 2 teaspoons (heaping) Dry Mustard, More If Desired
• 1 pound Cheese, Grated
• 1/2 teaspoon Salt, More To Taste
• 1/2 teaspoon Seasoned Salt, More To Taste
• 1/2 teaspoon Ground Black Pepper
• Optional Spices: Cayenne Pepper, Paprika, Thyme

Preparation Instructions

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.

In a small bowl, beat egg.

In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.

Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.

Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.

Pour egg mixture into sauce, whisking constantly. Stir until smooth.

Add in cheese and stir to melt.

Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.

Pour in drained, cooked macaroni and stir to combine.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

chili's enchalada soup

Chili's Grill and Bar Chicken Enchilada Soup

1/2 C. vegetable oil
1/4 C. chicken base
3 C. diced yellow onions
2 t. ground cumin
2 t. chili powder
2 t. granulated garlic
1/2 t. cayenne pepper
2 C. masa harina
4 quarts water (divided)
2 C. crushed tomatoes
1/2 lb. process American cheese, cut into small cubes
3 lbs. cooked, cubed chicken

In large pot, place oil, chicken base, onion and spices. Saute until onions are soft and clear, about 5 minutes.

In another container, combine masa harina with 1 quart water. Stir until all lumps dissolve. Add to sautéed onions; bring to boil.

Once mixture starts to bubble, continue cooking 2 to 3 minutes, stirring constantly. This will eliminate any raw taste from masa harina.

Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil, stirring occasionally.

Add cheese to soup. Cook, stirring occasionally, until cheese melts. Add chicken; heat through.

Makes 1 1/2 gallons or 16 to 20 main-dish servings.

chipotle pork

Chipotle Pork Tacos

from Our Best Bites by sara

8 people liked this

It’s April 1st! How the heck is it already April? Someone answer me that. It can’t be April. My life is so hectic that this month completely sneaked up on me. I actually love April though. I’m having a birthday this month (Woo hoo! You’re probably all wondering what to send me. Don’t worry, I’ll post a list.) I also have a kiddo turning the big 0-3 this month. And my 7th wedding anniversary is this month. See? Fun times. I’m predicting lots of dessert in the next 30 days.

If your life is as crazy as mine and you don’t even know what month it is- then you’ll love this quick and easy dinner. It comes from this month’s issue of Cooking Light (page 74 if you want to get particular) and although I did make some changes, the bones remain the same. I was surprised at how much flavor was packed in with very few ingredients. Try it out!

You’ll need some thinly sliced pork. The original recipes calls for pounding a pork tenderloin with a meat mallet until it’s thin. I took a much easier route and just sliced it thin :) And I didn’t even use a tenderloin- I had a pork sirloin roast in my freezer so I defrosted it it almost all the way (it’s easier to slice when it’s just barely frozen) and then sliced it up thin.

The easy marinade comes together really quick. And this is a recipe that you don’t have to marinade for hours on end. It really just sits while you’re prepping everything else, however- if you have the time, go ahead and make it early. I prepped the pork during afternoon nap time (not my nap time, oh how I wish!) so it was all ready to go at dinner time.

Here’s something I always keep in my fridge: bottled minced garlic. I usually have bottled minced ginger too. Generally speaking, in most cases fresh garlic is best- but there are exceptions, and something like this, that cooks so fast, is one of them.

Plus it’s also just a great time-saver, and also good for emergencies when you find yourself out of the fresh stuff. One of my favorite things is that garlicky juice that’s in there, it adds tons of flavor.

Also going into the mix is lime zest- again, adds tons of flavor. Use a microplane grater, or a regular fine-hole cheese grater and then dice it up with a knife so it’s nice and fine.

Also needed is a tiny bit of brown sugar (I even used brown sugar Splenda because it’s all I had) and oregano. Use fresh oregano if you have it, and dried if you don’t. I was starting to sprinkle in dry oregano when I looked out my window at my totally dead and frozen garden and noticed little green speckles. I ran out there and what do you know- my oregano is popping up again! Nice timing oregano.

Lastly- these can’t be called chipotle pork tacos without the chipotle! I started writing a bunch of info about chipotles and decided it would be much better in its very own post. So read this! You will find canned chipotle peppers in adobo sauce in the Latin isle of the grocery store. There is also Chipotle powder, which we use a lot, but I do think that the actual stuff is better in this recipe. They’re smoky and spicy and wonderful. If you’re like me and can’t handle much heat, either use just a bit, or avoid the peppers all together and add the sauce, which tastes amazing. I actually used a couple tablespoons of adobo sauce (maybe 1 1/2 Tbs?) and no actual peppers. It was mild enough that my little toddlers gobbled it right up. Not much heat at all. Mix that all up and either let it sit there, or pop it in a ziplock bag in the fridge for later.

Heat up a skillet with a bit of olive oil and saute some red onions (original recipe calls for shallots and non-stick spray- onions work great!)

It only takes few minutes for them to get tender. We’re not caramelizing here.

Take those onions out and toss in the pork mixture. It should be sliced thin so it only takes a few minutes to cook.

While that’s sitting there staying warm, get your tortillas ready. I found a new tortilla that I love. Well they’re not “new,” just new to me. I spotted them at my local Albertsons. When it comes to corn tortillas I like white better than yellow. But I feel like it’s sort of hit or miss with which ones I buy. I like the flavor, but I hate how they can be tricky to work with (ie cracking) and sometimes they can be flavorless and kind of…chewy? Not sure what the word is! Anyway- I really like these ones by La Tortilla Factory. It says it’s a “unique blend of corn and wheat” and it sort of tastes like a hybrid to me. They’re soft and they bend and roll easily (I’m seeing taquitos in my future) and I really liked the flavor. Sort of like a blend between a flour and corn tortilla. Anyway, there’s my voluntary infomercial for the day. I think they should send me a pallet of tortillas or something…

Here’s a quick tip- toss your tortillas on a warm grill! You get a little bit of a smoky char, and they get nice and toasty. An indoor grill pan would work too. Whatever you do, do something. I don’t really ever eat tortillas straight out of the bag. You can heat them in a dry skillet, or my fave- a hot skillet with just a bit of non-stick spray, or at the very least warm them up in the microwave so they’re soft.

Weird, it totally looks like that one is on fire. I swear it’s not!

Toss the onions into the pork mixture and serve in tortillas. I served it with this Lime-Cilantro Rice (pretty much my most favorite rice side dish ever). It would be great with or without the pineapple in the rice. We put the rice into the tortillas with the pork mixture and thought the sweetness of the pineapple in there was perfect with the brown sugar in the pork, and also the smoky flavor of the chipotle. It all went together really well. You could serve it on the side too. And don’t forget a dallop of sour cream and a sprinkle of chopped cilantro!

Quick, easy, and delish!

Print This!

Chipotle Pork Tacos

Recipe adapted from Cooking Light, April 2011

1 pound pork tenderloin, sliced thin

1 ½ tsp grated lime zest

1 Tbs fresh lime juice

2 tsp minced fresh oregano, or a heaping ½ tsp dry

1 tsp brown sugar

2 tsp chopped chipotle chiles in adobo sauce (use the peppers for heat and the adobo sauce for a mild smoky bite. I used 1 1/2 Tbs of sauce and no peppers and it was hardly spicy at all.)

2 tsp bottled minced garlic

¼ tsp kosher salt

3 tsp olive oil, divided

1 C thinly sliced shallots, or onions

8 (6 inch) corn tortillas

Sour cream

Chopped cilantro

Recommended: Lime-Cilantro Rice

Combine thinly sliced pork, lime zest, lime juice, oregano, brown sugar, chipotles, garlic, and salt. Set aside. Heat a large skillet over medium heat and add 1 tsp olive oil. Add onions and sauté for 4 minutes or until tender. Remove from pan and set aside. Add 2 tsp olive oil to pan and add pork mixture. Saute for 3-4 minutes or until no longer pink. Add pork to onions. Warm tortillas on a hot grill and fill with pork mixture. Top with sour cream and cilantro. Serves 4.

Lastly- we’ll be in Salt Lake City again this weekend! You can find us at the Bountiful Deseret Book on Saturday from 12-1:30, and then we’ll be at the down town store from 6-8 for Ladies Night! Come see us, we’d love to say hello!

strawberry limeade

Fresh Strawberry Limeade

from Our Best Bites by Kate @ Our Best Bites

18 people liked this

That’s right. Your eyes are not deceiving you. The word “strawberry” is in the title. Sorry, guys. I may have some kind of sick obsession. No, really, I was planning on posting a Jamaican Jerk pork tenderloin today, but in the last few days, my children have each had sinus infections, double ear infections, and pinkeye. I’m woefully behind on laundry because I did something stupid I got a puppy. And she’s really cute even if her breath smells like she ate her own poo (because, let’s face it, she probably did). And then, on this day of days when I was going to make my Jamaican Jerk Pork Tenderloin and catch up on laundry and participate in a fun-yet-enriching activity with my children, I woke up with a burning sore throat. A throbbing head. A stupid fever. Pain in my ears. And I kid you not, the pharmacy was out of antibiotics. So instead of nipping things in the bud like I had planned, things got really bad by the time we found a pharmacy with Z Packs and by the time my husband could go get it for me. My kids screamed at each other in the tub for an hour while I lay on the floor outside the bathroom and willed my fairy godmother to come put them to bed for me (because my husband was tracking down my antibiotics before the pharmacy closed, not because he’s a big jerk). I got good and drugged up and now you get to see what I drink (besides NyQuil) when I’m sick. And hey, let’s face it, when I’m not sick, too (the limeade, not the NyQuil).

You’ll need Strawberry Sauce (make it with vanilla), fresh limes, lots of ice, and Sprite. I told you this was rocket science. But I just found a ticket stub from Tron, which I saw in January, in pants that have no pockets, in pants that I didn’t even have in January. So this is the kind of crazy we’re dealing with. I don’t think I’m capable of anything more than this tonight.

Fill the cup with ice. Squeeze the juice of one lime over the ice.

This is where it gets hard. Fill the glass halfway full with Sprite.

Then add about 3-4 tablespoons of strawberry sauce. This will largely be to taste and also how frothy your strawberry sauce is (the frothier it is, the more you’ll need).

Fill the glass to the top with Sprite. Stir it up with a straw (or don’t if you like the pretty red swirls). Add another lime slice or two and enjoy!Please don’t judge me. :)

Print This!

Fresh Strawberry Limeade
Recipe (can you even call this a recipe??) by Our Best Bites

1 tall glass
Lots of ice
Sprite (or Diet Sprite…or Ginger Ale if you’re feeling wild)
1 1/2 limes
3-4 tablespoons Strawberry Sauce

Fill a glass with ice. Squeeze the juice of one lime into the glass over the ice. Fill the glass about halfway with Sprite. Add 3-4 tablespoons of strawberry sauce. Top the glass off with Sprite and add more strawberry sauce if desired. Garnish with lime wedges (which you can also squeeze into the glass before drinking. Definitely best when served with a straw.

slow cooker tex mex chicken and beans

Ingredients

• 1 cup dried pinto beans, rinsed
• 1 jar (11 ounces) mild or medium salsa (1 1/2 cups)
• 2 tablespoons chopped canned chipotle chiles in adobo sauce
• 2 tablespoons all-purpose flour
• 1 1/2 pounds boneless, skinless chicken thighs (about 8)
• Coarse salt and ground pepper
• 1 medium red onion, chopped
• 1 red bell pepper (ribs and seeds removed), chopped
• 1/4 cup reduced-fat sour cream, for serving
• 1/4 cup chopped fresh cilantro, for serving

Directions

1. In a 5- to 6-quart slow cooker, stir together beans, salsa, chiles, flour, and 1 cup water. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken.

2. Cover and cook on low heat for 8 hours. (Do not open lid or stir.)

3. Remove chicken from stew; shred into large pieces and return to stew. Serve topped with sour cream and cilantro.

Variations

Oven method: Preheat oven to 350 degrees. Follow step 1, using a 5-quart Dutch oven or large pot, substituting 2 cans (15 ounces each) pinto beans, drained and rinsed, for dried beans, and increasing water to 2 cups. Cover pot and bring to a simmer on top of the stove. Transfer to oven, and cook until chicken is tender, 1 1/2 to 2 hours. Proceed with step 3.

slow cooker chil chicken tacos

marthastewart.com

Ingredients

• 2 pounds boneless, skinless chicken thighs (about 6)
• 4 garlic cloves, thinly sliced
• 1/2 cup prepared tomato salsa, plus more for serving (optional)
• 1 to 2 tablespoons chopped canned chipotle chiles in adobo
• 1 tablespoon chili powder
• Coarse salt and ground pepper
• 8 hard corn taco shells
• Cilantro, shredded cheese, lime wedges, and sour cream, for serving (optional)

Directions

1. In slow cooker, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and teaspoon pepper. Cover; cook on high, 4 hours (or on low, 8 hours).

2. Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings, if desired.

Cook's Note

Oven method: preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 2 cups water. Cover; bake until chicken is fork-tender, about 2 hours. Proceed with step 2.

slow-cooker sweet and sour country ribs

marthastewart.com

Ingredients

• 1/2 cup ketchup
• 1/2 cup packed light-brown sugar
• 1/2 cup cider vinegar
• 1 tablespoon mustard powder
• 1/2 teaspoon cayenne pepper
• Coarse salt and ground pepper
• 4 pounds country-style pork ribs, separated into single ribs
• Barbecue sauce, for serving (optional)

Directions

1. In slow cooker, whisk together ketchup, sugar, vinegar, mustard powder, cayenne, 1 teaspoon salt, and 1/2 teaspoon pepper.

2. Add ribs to slow cooker, and toss with sauce. Arrange ribs, bone side up, in a single row. Cover; cook on high, 6 hours (or on low, 10 hours).

3. Serve ribs drizzled with pan juices and, if desired, barbecue sauce.

Cook's Note

Oven method: Preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 1 cup water. Cover; bake until ribs are tender, 2 1/2 to 3 hours. Proceed with step 3.

homemade fruit rollups

These are great after school snacks that you can make a large batch to last for awhile. Since there is a technique to these, that is why the sugar has stayed in the recipe. I have yet to try them with any of the sweeteners.

1 1/4 pounds of chopped fruit ( see suggestions below)

3/4 cup sugar

2 Tabls. of Lemon juice

wax paper

foil

baking sheet with a rim

Preheat your oven to 200 degrees. Combine the fruit , lemon juice and sugar in a blender or food processor until smooth.

Transfer the pureed fruit to a medium saucepan and bring to a simmer on medium heat. Reduce to low heat and cook, occasionally stirring until most of the liquid evaporates and the mix is very thick. This may take 35-40 mins.

Line a 12 x 17 inch baking sheet with rims with nonstick foil or a silicone mat. Use a spatula to spread the mix on the foil in to a thin layer. Bake until barely sticky…. about 3 hrs.

Let baking sheet almost cool completely and peel off of the foil. The side that was down will be moist. Lay the moist side up and on baking sheet and return to oven for about 20 mins or until dry.

Lay the smoother side down on a sheet of wax paper and use kitchen scissors/shears to cut it into strips on the paper. Then roll the strips and store in a zip lock bag.

Suggestions for fruit:

Apples: 3 large Fuji, Gala or Granny Smith apples- peeled and chopped

Raspberry: 5 cups

Grapes: 3 1/2 cups of Concord grapes

Banana: 5 medium, peeled

Strawberry: 4 cups, chopped and hulled

Mango: 2 large, peeled and chopped.

4th of july popcorn

Red, White and Blue Candied Popcorn

from The Idea Room by Amy

I have one last festive recipe for your Fourth of July or Canada Day festivities (Happy Cananda Day today!!)…Red, White and Blue Candied Popcorn (or Red and White for you Canadians)! Super easy and delicious and a fun way to celebrate your Nation.

Here is the recipe from Cooks.com.

Candied Popcorn

1 cup sugar

1/2 tsp. salt

1/4 cup water

1 tsp. vanilla

6 cup popcorn (popped)

Few drops of food coloring (optional)

Boil sugar, salt and water to 235 degrees (soft ball stage). Remove from heat.

Add vanilla. Pour over popped popcorn and stir until glaze sugars.

Pour candy over popcorn that has been placed in a 9 x 13 baking dish. Mix the candy over the popcorn so that it is evenly spread out. Let cool and serve.

I made two batches so that I could share it with a lot of my friends and family. One batch red and one batch blue. Then I just intermixed some regular popcorn pieces into the red and blue mixture to make it red, white and blue.

Package it up cute or serve it in a big bowl for everyone to share.

Hope you have some fun holiday plans! We are spending our holiday with my husband’s family! We have a lot of fun things scheduled. Hope all of you stay safe and have a great holiday weekend!

Chicken Tomatillo Tostadas

Marthastewart.com

Ingredients

1 cup vegetable oil, for frying
6 to 12 small corn tortillas
Tomatillo Chicken*
Cabbage-Pepper Slaw**
Refried Black Beans***
Sour cream, for serving
Cilantro leaves, for serving
Cherry tomatoes, quartered, for serving
Grated queso fresco, for serving
Grated Monterey Jack cheese, for serving
Lime wedges, for serving

Directions

Heat vegetable oil in a medium skillet over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Add tortillas to skillet, one at a time, and fry, turning once, until golden and crisp, about 1 minute per side. Transfer to a paper towel-lined plate and set aside.

To serve, layer tostadas with chicken, slaw, and black beans. Garnish with sour cream, cilantro, tomatoes, queso fresco, and cheese. Serve with lime wedges.

*Tomatillo Chicken

ngredients

4 bone-in skin-on chicken breast halves
1 tablespoon olive oil
2 pounds tomatillos
2 serrano chiles
1/2 head garlic, unpeeled, cloves separated
1 large onion, quartered
2 small poblano peppers
1/2 bunch fresh cilantro
1/2 teaspoon cumin
Juice of 2 limes, plus more if desired
Coarse salt and freshly ground pepper

Directions

Preheat oven to 350 degrees.

Place chicken breast, skin side up, on a rimmed baking sheet; drizzle with olive oil and generously season with salt and pepper. Transfer to oven and bake for 40 minutes. (Chicken may not be cooked through.)

Remove from oven and let stand until cool enough to handle. Using your fingers or a fork, remove meat from bones and shred into large pieces; set meat aside, discarding bones.

Preheat broiler. Place tomatillos on a rimmed baking sheet. Place chiles, garlic, onion, and poblano peppers on another rimmed baking sheet. Transfer both baking sheets (one at a time, if necessary) to broiler and broil, turning once, until vegetables are charred and softened, about 10 minutes.

Transfer poblanos to a small bowl and cover with plastic wrap; let steam for 10 to 15 minutes. Let remaining vegetables cool slightly and peel garlic. Uncover poblanos and, using a paper towel, remove skins. Remove seeds and stems and coarsely chop. Transfer chopped poblanos to the jar of a blender along with tomatillos, chiles, garlic, onion, cilantro, cumin, and lime juice; blend until slightly smooth but a few chunks remain and season with salt and pepper.

Transfer pureed tomatillo mixture to a large saucepan and add reserved chicken; place over medium heat and simmer until chicken is no longer pink and completely warmed through. Season with salt and pepper and add more lime juice, if desired. Keep warm until ready to use.

**Cabbage Pepper Slaw

Ingredients

2 oranges
1/2 cup apple cider vinegar
2 teaspoons sugar
2 tablespoons vegetable oil
Coarse salt and freshly ground pepper
1/2 head red cabbage, thinly sliced on a mandoline
1 red bell pepper, stemmed, seeded, ribs removed, and julienned
1/2 cup fresh cilantro leaves

Directions

Slice the top and bottom of both oranges with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the orange over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Repeat process with remaining orange; set segments aside.

In a large bowl whisk together vinegar and sugar until well combined. Slowly whisk in vegetable oil and season with salt and pepper. Add cabbage, pepper, orange segments, and cilantro; toss to coat. Keep slaw refrigerated until ready to use, up to 2 hours.

***Refried Black Beans

Ingredients

2 tablespoons olive oil
2 small onions, very finely chopped
1 dried bay leaf
Coarse salt and freshly ground pepper
2 cloves garlic, chopped
1 teaspoon chili powder
3 cans black beans, drained and rinsed

Directions

In a medium saucepan, heat olive oil over medium-high heat. Add onions and bay leaf; season with salt and pepper. Cook, stirring, until onion is translucent, about 6 minutes. Add garlic and chili powder; cook, stirring, until garlic is softened and mixture is fragrant, about 3 minutes.

Remove bay leaf and discard. Add 2/3 of the black beans and stir to coat. Add 2/3 cup water and mash mixture using a potato masher. Add remaining black beans and stir to combine; add water, if necessary to thin. Season with salt and pepper and keep warm until ready to use.

caramel and chocolate drizzle chex mix

Caramel and Chocolate Drizzle Chex Mix

I'm a fan of food. Before my first semester of college, I experimented with baking and tried out some new things. One of those new things was homemade Caramel and Chocolate Drizzle Chex Mix (yes, I did just make that name up.) It's one of the recipes I've since repeated and still enjoy. I followed their recipe just for the caramel part and added in the chocolatey goodness.

Ingredients:
8 cups of Chex
3/4 cup packed brown sugar
6 tablespoons butter or margarine (but we all know butter tastes better)
3 tablespoons light corn syrup
1/4 teaspoon baking soda
Chocolate, however much and whatever kind is up to you but you can start with 1/4 of a cup

*You should have a cookie sheet lined with wax paper set aside along with the 8 cups of Chex in a microwaveable bowl.

Here's how we make the deliciousness! In a 2-cup microwaveable measuring cup (or a bowl), microwave brown sugar, butter and corn syrup uncovered on high for 1-2 minutes. Stir after every 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal and stir. This is sticky and won't cover everything but don't worry! Take the bowl of coated cereal and microwave on high for 3 minutes, also stirring after every 1 minute. I found that using 2 wooden spoons, greased, helped mix everything and reduced spilling. Now spread the evenly coated Chex onto the cookie sheet lined with wax paper. Spread out the pieces to avoid large clumps. Break apart any large clumps.

In a small microwaveable bowl, heat the chocolate. Either dip the pieces in or drizzle over cereal with a spoon. Let everything set and cool. Then, enjoy!

(This is dipped instead of drizzle)

Raisin Bran Muffins

Ingredients

1 1/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
3 cups Kellogg's Raisin Bran® cereal
1 1/4 cups fat-free milk
1 egg
1/3 cup vegetable oil or shortening

Directions

1. Stir together flour, baking powder, salt and sugar. Set aside.

2. Measure KELLOGG'S Raisin Bran and milk into mixing bowl. Stir to combine. Let stand 1 to 2 minutes or until cereal softens. Add egg and vegetable oil. Beat well.

3. Add flour mixture to cereal mixture, stirring only until combined. Portion batter evenly into twelve 2 1/2-inch muffin pan cups coated with cooking spray.

4. Bake at 400° F for 25 minutes or until golden brown. Serve warm.

ginger snap cookies

It's a GingerSnap Night!

from The CrEaTiVe CraTe by Stacie

streusel-topped blueberry muffins

Streusel-Topped Blueberry Muffins

Recipe from Our Best Bites

1 3/4 c. all-purpose flour
2 3/4 tsp. baking powder
3/4 tsp. table salt
1/2 c. sugar
2 tsp. grated orange or lemon peel
1 large egg
3/4 c. buttermilk
1/3 c. canola oil
1 c. fresh or frozen blueberries
1 Tbsp. flour
1 Tbsp. sugar

Streusel Topping
1/4 c. sugar
2 1/2 Tbsp. flour
1/2 tsp. cinnamon
1 1/2 Tbsp. butter

Preheat oven to 400 degrees. Lightly spoon the flour into measuring cups and level ith with a knife and combine it in a large bowl with the baking powder, salt, sugar, and citrus peel. Make a well in the center of the mixture. In a smaller bowl, whisk together the egg, buttermilk, and oil. Add to the dry ingredients, stirring just until moistened.

In a small bowl, combine the remaining flour and sugar and then toss the blueberries in this mixture until they are well-coated. Gently fold the blueberry mixture into the batter. Spoon the batter into lined muffin tins, filling 2/3 full.

To make the streusel topping, combine the 1/4 c. sugar, 2 1/2 Tbsp. flour, and cinnamon. Cut in the butter with a pastry cutter or two butter knives until the mixture is crumbly. Sprinkle over the batter and bake for 18 minutes or until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean. Remove from oven and allow to cool in the pan for 5 minutes and then transfer to a cooling rack. Makes 12 muffins.

This was printed from: Our Best Bites
The site URL: http://www.ourbestbites.com
The Title: Streusel-Topped Blueberry Muffins
The URL: http://www.ourbestbites.com/2011/02/streusel-topped-blueberry-muffins/