Saturday, January 31, 2015
Friday, January 30, 2015
Thursday, January 29, 2015
WOW, TEXAS CHILI, LETS MAKE IT HAPPEN
Texas Chili:
2 tablespoons olive oil3 lbs. boneless chuck, cubed
1 onion, chopped
3 garlic cloves, minced
3 tablespoons flour
3-4 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon allspice
1 28-oz. can diced tomatoes, with juice
4 cups beef broth, divided
Salt to taste
---
Brown meat in the oil in a 4-quart pot. Lower the heat; stir in the onion and garlic. Mix the flour with the herbs and spices, then sprinkle it over the meat, stirring to coat all pieces. Add the tomatoes and 2 cups of the beef broth; bring to a boil. Reduce heat to low and simmer, partly covered, for 90 minutes, stirring occasionally. Add the other 2 cups of beef broth and cook about 30 minutes more, until the meat is almost falling apart. Serve topped with sour cream or shredded cheese. Garnish with chopped green onions or wedges of lime.
Wednesday, January 28, 2015
Tuesday, January 27, 2015
POTATO & SNOW PEA SALAD
Potato & Snow Pea Salad:
1 & 1/2 lbs. new potatoes, scrubbed and quartered
8 oz. snow peas, trimmed
1/3 cup minced red onion
1/2 teaspoon minced garlic
1/2 cup sour cream
3 tablespoons Dijon mustard
2 tablespoons chopped fresh chives
Salt to taste
---
Boil the potatoes until tender; drain, transfer to a salad bowl, and set aside to cool. Steam the snow peas until crisp-tender, then rinse with cold water, drain, and add them to the cooled potatoes. Blend together all the rest of the ingredients and pour over the vegetables. Gently toss to coat, then cover the bowl and refrigerate for 1-2 hours before serving.
1 & 1/2 lbs. new potatoes, scrubbed and quartered
8 oz. snow peas, trimmed
1/3 cup minced red onion
1/2 teaspoon minced garlic
1/2 cup sour cream
3 tablespoons Dijon mustard
2 tablespoons chopped fresh chives
Salt to taste
---
Boil the potatoes until tender; drain, transfer to a salad bowl, and set aside to cool. Steam the snow peas until crisp-tender, then rinse with cold water, drain, and add them to the cooled potatoes. Blend together all the rest of the ingredients and pour over the vegetables. Gently toss to coat, then cover the bowl and refrigerate for 1-2 hours before serving.
POPPY SEED CAKE, DO EAT IT MAKE IT HAPPEN
Poppy Seed Cake:
1 box yellow cake mix
1 box vanilla instant pudding
4 eggs, lightly beaten
1 cup water
1/2 cup vegetable oil
1/4 cup poppy seeds
---
Combine all ingredients; mix well. Pour into a greased Bundt pan and bake at 350 F. until done (about 35-40 minutes). Dust top with powdered sugar.
1 box yellow cake mix
1 box vanilla instant pudding
4 eggs, lightly beaten
1 cup water
1/2 cup vegetable oil
1/4 cup poppy seeds
---
Combine all ingredients; mix well. Pour into a greased Bundt pan and bake at 350 F. until done (about 35-40 minutes). Dust top with powdered sugar.
Monday, January 26, 2015
CALIFORNIO COLORADO
CALIFORNIO COLORADO
THE CALIFORNIOS, THE ORIGINAL SPANISH SETTLER IN CALIFORNIO, MADE A SAUCE LIKE THIS, USING VINEGAR TO CUT THE CHILE HEAT.
3 TABLE VEGGIE OIL
3 TABLESPOONS FINE TEXTURED DRIED BREADCRUMDS
2 GARLIC CLOVES, MINCED
1 1/2 TEASPOON DRIED OREGANO, PREFERABLY MEXICAN
1/2 CUP GROUND MILD RED CHILE, PREFERABLY ANAHEIM OR NEW
MEXICAN
5 CUPS WATER
2 TABLESPOONS VINEGAR, PREFERABLY CIDER
1 1/2 TEASPOONS SALT
IN A LARGE, HEAVY SAUCEPAN, WARM THE OIL OVER MEDIUM HEAT. SPRINKLE IN THE BREADCRUMBS AND BROWN BRIEFLY. ADD THE GARLIC, OREGANO, AND CHILE.
STIR IN THE WATER SLOWLY TO AVOID LUMPS, AND THE VINEGAR AND SALT.
THE CALIFORNIOS, THE ORIGINAL SPANISH SETTLER IN CALIFORNIO, MADE A SAUCE LIKE THIS, USING VINEGAR TO CUT THE CHILE HEAT.
3 TABLE VEGGIE OIL
3 TABLESPOONS FINE TEXTURED DRIED BREADCRUMDS
2 GARLIC CLOVES, MINCED
1 1/2 TEASPOON DRIED OREGANO, PREFERABLY MEXICAN
1/2 CUP GROUND MILD RED CHILE, PREFERABLY ANAHEIM OR NEW
MEXICAN
5 CUPS WATER
2 TABLESPOONS VINEGAR, PREFERABLY CIDER
1 1/2 TEASPOONS SALT
IN A LARGE, HEAVY SAUCEPAN, WARM THE OIL OVER MEDIUM HEAT. SPRINKLE IN THE BREADCRUMBS AND BROWN BRIEFLY. ADD THE GARLIC, OREGANO, AND CHILE.
STIR IN THE WATER SLOWLY TO AVOID LUMPS, AND THE VINEGAR AND SALT.
POCOR
ORANGE HONEY GINGERBREAD
Orange Honey Gingerbread:
1 & 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ginger
1/4 teaspoon nutmeg
1 large egg
2 tablespoons vegetable oil
1/2 cup orange juice
1/2 cup honey
---
Sift the flour with the baking soda, salt and spices. In another bowl beat the egg with the oil, juice and honey. Add the flour to the wet blend and stir by hand until just mixed. Bake in a greased 8x8-inch pan at 350 F. until a knife inserted in the center comes out clean (about 25 minutes). Serve with a dollop of sour cream or yogurt.
1 & 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ginger
1/4 teaspoon nutmeg
1 large egg
2 tablespoons vegetable oil
1/2 cup orange juice
1/2 cup honey
---
Sift the flour with the baking soda, salt and spices. In another bowl beat the egg with the oil, juice and honey. Add the flour to the wet blend and stir by hand until just mixed. Bake in a greased 8x8-inch pan at 350 F. until a knife inserted in the center comes out clean (about 25 minutes). Serve with a dollop of sour cream or yogurt.
OVEN BARBEQUED CHICKEN, EAT IT MAKE IT A WILD THING
Oven Barbequed Chicken:
1 chicken, quartered
Salt & pepper to taste
1/4 cup butter or margarine
1 garlic clove, minced
1/2 cup chopped onion
1/4 cup ketchup
3 tablespoons lemon juice
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
---
Wash and drain the chicken; sprinkle with salt and pepper, and arrange in a large baking pan so that the pieces don’t overlap. Melt the butter in a saucepan, add the garlic and onion, and sauté until the onion is transparent. Stir in the rest of the ingredients; bring to a boil, then remove from heat. Broil the chicken quarters until golden brown. Pour the sauce over the browned chicken and bake at 325 F. until tender (about 45-55 minutes), basting often.
1 chicken, quartered
Salt & pepper to taste
1/4 cup butter or margarine
1 garlic clove, minced
1/2 cup chopped onion
1/4 cup ketchup
3 tablespoons lemon juice
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
---
Wash and drain the chicken; sprinkle with salt and pepper, and arrange in a large baking pan so that the pieces don’t overlap. Melt the butter in a saucepan, add the garlic and onion, and sauté until the onion is transparent. Stir in the rest of the ingredients; bring to a boil, then remove from heat. Broil the chicken quarters until golden brown. Pour the sauce over the browned chicken and bake at 325 F. until tender (about 45-55 minutes), basting often.
Sunday, January 25, 2015
TUNA MAKES IT HAPPEN, DIP AWAY
TUNA DIP
1 CUP LOW-FAT COTTAGE CHEESE
1 CAN (7 OUNCES) WATER-PACK TUNA
FRESH LEMON JUICE TO TASTE
1/4 TEASPOON FRESH DILL, CRUSHED OR 1/8 TEASPOON DRIED DILLWEED
2 GREEN ONIONS, SLICED
PAPRIKA TO TASTE
IN A FOOD PROCESSOR CONTAINER PLACE COTTAGE CHEESE. PROCESS UNTIL CREAMY. ADD TUNA LEMON JUICE AND DILL. PROCESS UNTIL SMOOTH. STIR IN GREEN ONIONS.
1 CUP LOW-FAT COTTAGE CHEESE
1 CAN (7 OUNCES) WATER-PACK TUNA
FRESH LEMON JUICE TO TASTE
1/4 TEASPOON FRESH DILL, CRUSHED OR 1/8 TEASPOON DRIED DILLWEED
2 GREEN ONIONS, SLICED
PAPRIKA TO TASTE
IN A FOOD PROCESSOR CONTAINER PLACE COTTAGE CHEESE. PROCESS UNTIL CREAMY. ADD TUNA LEMON JUICE AND DILL. PROCESS UNTIL SMOOTH. STIR IN GREEN ONIONS.
CREAMY DILL DIP, EAT IT UP NOW..WOW
CREAMY DILL DIP
4 CARROTS
2 RED, YELLOW OR GREEN BELL PEPPERS
1/2 SMALL CAULIFLOWER
2 HEADS BEIGIAN ENDIVE
1/4 POUND MUSHROOM
1 CUP FRESH LOW-FAT COTTAGE CHEESE
1/4 CUP FRESH DILL CHOPPED OR 2 TEASPOONS DRIED DILLWEED
3 TABLESPOONS LOW-FAT PLAIN YOGURT
1 TEASPOON FRESH PARSLEY, CHOPPED
SALT AND FRESHLY GROUND PEPPER TO TASTE
CUT CARROTS AND PEPPERS INTO STRIPS. SEPARATE CAULIFLOWER INTO FLORETS.
SEPARATE ENDIVE LEAVES. CUT LARGE MUSHROOMS INTO HALVES. CHILL UNTIL SERVING TIME, IN A FOOD PROCESSOR CONTAINER COMBINE COTTAGE CHEESE, DILL YOGURT, PARSLEY AND SALT AND PEPPER. PROCESS BY PULSING UNTIL MIXED. PLACE IN A SMALL BOWL SPOON DIP.
4 CARROTS
2 RED, YELLOW OR GREEN BELL PEPPERS
1/2 SMALL CAULIFLOWER
2 HEADS BEIGIAN ENDIVE
1/4 POUND MUSHROOM
1 CUP FRESH LOW-FAT COTTAGE CHEESE
1/4 CUP FRESH DILL CHOPPED OR 2 TEASPOONS DRIED DILLWEED
3 TABLESPOONS LOW-FAT PLAIN YOGURT
1 TEASPOON FRESH PARSLEY, CHOPPED
SALT AND FRESHLY GROUND PEPPER TO TASTE
CUT CARROTS AND PEPPERS INTO STRIPS. SEPARATE CAULIFLOWER INTO FLORETS.
SEPARATE ENDIVE LEAVES. CUT LARGE MUSHROOMS INTO HALVES. CHILL UNTIL SERVING TIME, IN A FOOD PROCESSOR CONTAINER COMBINE COTTAGE CHEESE, DILL YOGURT, PARSLEY AND SALT AND PEPPER. PROCESS BY PULSING UNTIL MIXED. PLACE IN A SMALL BOWL SPOON DIP.
CRANBERRY BREAD, MAKE EAT, ENJOY IT
Cranberry Bread:
1 & 2/3 cups flour
3/4 cup sugar
1 & 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 eggs, lightly beaten
1/2 cup cranberry juice
1/3 cup vegetable oil
1/2 teaspoon vanilla
1 cup chopped cranberries
---
Combine the first 5 ingredients and make a well in the center. In a separate bowl, mix together the remaining ingredients; pour into the well and fold the wet blend into the dry just until the flour is moist (don’t over stir). Bake in a greased loaf pan at 350 F. until done (about 50 minutes). Cool before removing from pan.
1 & 2/3 cups flour
3/4 cup sugar
1 & 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 eggs, lightly beaten
1/2 cup cranberry juice
1/3 cup vegetable oil
1/2 teaspoon vanilla
1 cup chopped cranberries
---
Combine the first 5 ingredients and make a well in the center. In a separate bowl, mix together the remaining ingredients; pour into the well and fold the wet blend into the dry just until the flour is moist (don’t over stir). Bake in a greased loaf pan at 350 F. until done (about 50 minutes). Cool before removing from pan.
CHERRY NUT BREAD PUDDING
Cherry Nut Bread Pudding:
3 eggs, beaten
1 cup evaporated milk
1/2 cup molasses
1/4 cup butter, melted
1 teaspoon vanilla extract
1 cup chopped cherries
3/4 cup chopped nuts
1 (16 oz.) loaf raisin bread, cut into cubes
---
Mix together the first 5 ingredients; then fold in the cherries and nuts; then the bread. Bake in a greased 8x8-inch pan at 325 F. until set (about 30 minutes). Garnish each serving with whipped cream and a maraschino cherry.
3 eggs, beaten
1 cup evaporated milk
1/2 cup molasses
1/4 cup butter, melted
1 teaspoon vanilla extract
1 cup chopped cherries
3/4 cup chopped nuts
1 (16 oz.) loaf raisin bread, cut into cubes
---
Mix together the first 5 ingredients; then fold in the cherries and nuts; then the bread. Bake in a greased 8x8-inch pan at 325 F. until set (about 30 minutes). Garnish each serving with whipped cream and a maraschino cherry.
MAKE YOUR OWN ICE CREAM
Fruity:
2 liters orange soda
1 (20-oz.) can crushed pineapple
1 (14-oz.) can sweetened condensed
milk
**Combine all ingredients in an ice cream maker and
churn until firm (about 1 hour).
Chocolate:
2 cans sweetened condensed milk
16 oz. cool whip
2 quarts chocolate milk
**Same directions as above.
Friday, January 23, 2015
Thursday, January 22, 2015
Wednesday, January 21, 2015
COCONUT BALLS
Coconut Bells:
Pan Fried Bananas in Coconut Oil!
Ingredients:
2 ripe, but firm bananas, sliced
1 tbsp coconut oil
1/8 tsp cinnamon
1/8 tsp vanilla extract
pinch of unprocessed sea salt
Directions:
Over medium heat, melt coconut oil in skillet. Add cinnamon, salt and vanilla extract, and “swirl” to combine. Place sliced bananas in skillet and cook for 2-4 minutes each side. Be sure to watch bananas as they caramelize to ensure they don’t brown. Remove from heat, and enjoy!
Ingredients:
2 ripe, but firm bananas, sliced
1 tbsp coconut oil
1/8 tsp cinnamon
1/8 tsp vanilla extract
pinch of unprocessed sea salt
Directions:
Over medium heat, melt coconut oil in skillet. Add cinnamon, salt and vanilla extract, and “swirl” to combine. Place sliced bananas in skillet and cook for 2-4 minutes each side. Be sure to watch bananas as they caramelize to ensure they don’t brown. Remove from heat, and enjoy!
Monday, January 19, 2015
Sunday, January 18, 2015
Saturday, January 17, 2015
Thursday, January 15, 2015
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