Rachel's Salsa

Rachel's Salsa

3-4 cloves garlic
1/2 jalapeno, seeded
1/2 onion
pepper, red, green. yellow, or arange.
1 qt. tomatoes
salt
 lime juice

Combine the first four ingredients.  Using a food processor to chop evenly.  Add the tomatoes, salt, and lime juice to the food processor and blend until smooth

Rachel's Chili

Rachel's Chili

1 lb. ground beef, browned
2 cans chili beans
1 can black chili beans
1 can great northern beans
1 can dark red kidney beans
1 c. salsa
1 pint tomatoes
1/4 c. chili powder

Combine ingredients in slow cooker.  Cover and cook on high for 4 hours or low for 6 adding water as needed.

More Cuteness from White Rose Cookies

White Rose Cookies ("The Cookie Momster")

My very talented daughter, Natalie,  has started a Cookie Business and she comes up with some of the cutest designs and ideas, these are only a sampling of some she has done recently with many more to come.

It is amazing to see her creative talent come out in such a wonderful way.  More and more people are finding her and ordering for special occasions and holidays.  Anyone interested could contact her on Facebook at White Rose Cookies.  She can also do Gluten Free Cookies.  She is always accepting orders

Briques (Brik in Tunisia)

This is a copy cat of sorts from the Gourmet Guys father from his time working in Tunisia.  It is his version of Briques that are served in Tunisia.  It is a family favorite that we only make occasionally because they are deep fried!

Briques

12 inch thin flour tortillas
leftover ham, pork roast,  turkey or chicken, cut into cubes (We prefer Ham)
eggs
green onions, diced finely (optional)

Take a tortilla, place ham in a circle in the center with the green onion, place egg in the center.  With egg white seal the tortilla in half and deep fry until golden brown, drain and cool.( The Gourmet Guy and his father liked them so that the eggs were barely cooked but the rest of us like it done a little more!) Eat it like an upside down Taco.

 

The Gourmet Guys dad was the original Gourmet Guy!  He was the real cook in his family while my Gourmet Guy was growing up.  He traveled a great deal and had a knack for tasting something that he liked and being able to replicate it when he got home.

 

(In Tunisia is made with a sticky lump dough and filled with tuna, or ground meat, and topped with anchovies, capers and cheese.)

Master Mixes (revisited) Ranch Dressing (More Important than ever! Food Allergies)

As mentioned in a previous post our family is being impacted with more and more allergies or food intolerance issues.  I used to faithfully make my own mixes because I knew exactly what was in them and there were no extra additives etc.  As my family grew and life became hectic I used prepackaged mixes more and more.  I have once again come full circle and am making and using my own mixes.  Some of the ingredients have to be altered a little bit here and there but all in all I will be making my own mixes once again to meet the needs of a much larger extended family. 

 

Because we now have tree nut allergies, dairy allergies, tomato and avocado allergies, gluten intolerance, diabetes, and high blood pressure to contend with it makes life a little challenging. Some of these have been with us for a few years but others have come to the front in the last two especially.  I certainly have become a label reader more than I have ever before in my life.  For pot luck meals with extended family we are having to have families make sure that particular details are taken care of in order to meet specific needs.  With mixes I can alter salt content or gluten by using a different product than in the past.  But there is nothing that sneaks in that might be harmful to one of my loved ones.  In addition I know exactly when they were made and how long the shelf life is. 

 

Making mixes in bulk saves on time and clean up.  With the mixes that might need adjustment for gluten some of the ingredients have to be added at the time of preparation, I include that step on the instructions. For example the bouillon used to be dry and could be added all at one time, now the beef replacement has to be refrigerated so it is added to the rest of the dry ingredients at the time of use.

Obviously the Ranch Dressing does not meet the dairy free requirement but it fits into all of the other dietary needs in the family.  I love this recipe and am not sure why I stopped making it in the first place.  Our little dippers love it as much as the bottled kind and some of my girls like it even more. 
This is a copy cat of Mo's Ranch Dressing.

Ranch Dressing                                                            

1/4 t. garlic powder                                                     

1 t. onion powder                                                         
1 t. dried minced onion                                          
1 t. salt                                                                 
1T. dried parsley

1/4 t. ground pepper

1/2 c. buttermilk powder

2 c. mayonnaise

1 c. water

Mix all of the dry ingredients, except the buttermilk powder, and place in a plastic bag and seal tightly.  Place mixes in a plastic container with a good seal to store.  To make a mix up add the dry ingredients to the buttermilk powder, the mayonnaise and water and mix well, chill before serving.

One of my favorite uses of the Ranch Dressing is in the bottom right picture above.  An avocado with mini shrimp and the dressing similar to a salad at Mo's in Newport Oregon which the Gourmet Guy and I love. (Obviously this particular use is not an option to those who can't eat avocado and who won't eat shrimp!)

Cinco De Mayo-Nachos

Nacho - Copy Cat (Serendipity)

I don't go to Vegas very often, only for certain sporting events, visiting friends, or stopping through on our way to CA.  I am not a gambler but there are certain things that I love in Vegas like the fountains and gardens at the Bilago, and particular restaurants.  My daughter loves the frozen hot chocolate drinks at "Serendipity" but I love the Nachos! In celebration of Cinco De Mayo I once again attempted to make my version of Serendipity's Nachos.  My first try was the best, this time they were not as goopy!  But still a fun treat once in awhile.

Nachos

tortilla chips, I love the Juanita's brand
ground beef
1/2 yellow onion, chopped fine
black beans, rinsed and drained
Tostido's Salsa Con Queso, med or mild
tomato, chopped
green Chiles, optional
guacamole. as desired (previously posted)
sour cream
cheddar cheese, grated (to top)
green onions, chopped

Layer tortilla chips with beans, ground beef, green Chiles, the salsa con queso (generously, after warming), tomato, and guacamole. Repeat layers one or two more times, top with sour cream, cheddar cheese and green onion. 

These chips are fabulous, more like I have had in a good Mexican restaurant than any other store bought chip.  Served warm they are even better and they are also gluten free.

It's a Graduation Celebration (Natalie's cookie fun)

Time to Celebrate Rachel's accomplishment!  She has been working hard to earn her Master's Degree.  She is a wife, mother of two little ones, as well as a full time teacher, and teacher on special assignment at her school.  To say she has been busy the last couple of years is an understatement.  A good portion of our extended family were able to go and cheer her on as she received her diploma.  Natalie made her some of her fabulous cookies to celebrate with afterwards.  Time to play!

Pool Gogi (Korean Fire Meat)

 Pool Gogi

1 1/2 T sesame seeds
1/4 c green onions, finely chopped
2-3 cloves garlic, minced
1/4 t salt
1/4 t black pepper
1 T sesame oil
1/4 c soy sauce (to make gluten free use La Choy)
3 T sugar
1 lb. tender beef, sliced thin

Combine all of the ingredients and marinate for at least an hour.  Remove the meat and grill.  Cut the meat in bite size pieces (kitchen sheers work wonderfully).  Serve over hot rice or in romaine or iceberg lettuce with rice and roll. 

Bran Muffins-Grandma Homberg (update)

(originally posted this recipe earlier this year.  Today I made it but substituted applesauce for the shortening,  1/2 c. applesauce for 1 c. shortening.  Same great flavor as I remember with Grandma's just a little healthier approach.)

Refrigerator Bran Muffins

 

1 c. boiling water
1 c. Nabisco 100% Bran or Kellogg’s Bran Buds
½ c. shortening
1 c. sugar
2 c. buttermilk
2½ c. flour, sifted
2 t. soda
½ t salt
2 c. Kellogg’s All bran

Combine boiling water and add 1 c. bran and let cool.  Cream shortening, add sugar gradually and beat until blended.  Add eggs one at a time, beating after each addition.  Add buttermilk and cooled bran mixture and blend.  Sift flour with soda and salt; add remaining bran to creamed mixture, stirring just until all dry ingredients are moistened.  Bake or store in covered container in fridge and bake as needed.  (Batter will keep for 1-2 months)  To bake, fill greased muffin tins 2/3 full and bake in preheated 400 oven for 25 minutes.  Makes 2 ½ dozen muffins.

(Grandma Holmberg had these at her home all of the time when we would visit her.  They also freeze very well)

 

Buttermilk Syrup

Buttermilk Syrup  (Been looking for this one for quite awhile)

1 cube of butter
1 c. sugar
2 T. corn syrup
1/2  c. buttermilk
1 t. vanilla
1/4 t. baking soda

Melt butter, add the sugar, corn syrup, and buttermilk.  Stir until sugars are dissolved, bring to a boil and cook for 2-3 mins.  Do not over cook.  Remove from the heat and add vanilla and baking soda which will cause the syrup to foam and expand.  Serve warm. 

Rainbow Cake-1st birthday magic

This little girl doesn't know how "lucky" she is.  Her talented Mommy created this rainbow cake to celebrate her 1st birthday.  Can't believe that Grandchild number 11 is already a year old. 

Chicken Tortilla Soup

Tex-Mex Tortilla Soup

2 whole large chicken breasts, skinned  and boned,                                   

2 c. water                                                                                     
1 14.5 oz. can beef broth                                                  
1 14.5 oz. can chicken broth                                             
1 14.5 oz. can tomatoes, cut up                                                     
½ c. onion, chopped                                                                       
½ c. green pepper, chopped                                               
1 8 &2/4 oz. whole kernel corn, drained                                       
1 t. chili powder
½ t. cumin
1/8 t. black pepper
Tortilla chips, 3 c. coarsely crushed
4 oz. Monterey Jack cheese, about 1 c., grated
1 avocado, peeled, pit removed and cut up
 

Cut chicken into 1 inch cubes; set aside.  In a large saucepan combine water, chicken broth, beef broth, undrained tomatoes, onion, and green pepper. Bring to boiling.  Add chicken; reduce heat.  Cover and simmer for 10 mins.  Add corn, chili powder, cumin, and pepper. Simmer, covered, for 10 mins more.  To serve, place crushed tortilla chips into each bowl.  Ladle soup over tortilla chips.  Sprinkle with cheese, avocado, and cilantro if desired.  Serve with lime wedges, if desired.  Makes 6 servings.

 This is one of my favorite go to recipes because I have all of the ingredients in my pantry 98% of the time and because literally everyone in my family loves this soup.  I make a double batch because it is great for leftovers and or freezes really well, minus the cheese, for another time.

St. Spencer's Day (Patricks)

One of my favorite things to do for St. Patrick's Day is to add the green food color to change up normal foods.  When I did waffles the first time, when my children were quite young, was to do add the green to the waffles, the bacon is a family favorite as it cooks right along the batter.  Note the bacon must be the one sided kind, sliced super thin in order to completely cook.  My oldest daughter refused to eat the waffles and to drink the green milk, she was convinced that it changed the flavor as well.  We have also had really green Shepherds pie, pot pie, pancakes and waffles to name a few things.  Since my second grandson made the 17th his day it has become St. Spencer's Day in our family.  Happy St. Spencer's Day.

Copy Cat - Peanut Butter Cups

Peanut Butter Cups

1 pkg. graham crackers

2 c. peanut butter
4 c. powdered sugar
2 sticks softened butter, not melted
1 pkg. chocolate chips.

Mix together graham crackers, peanut butter, powdered sugar and softened butter, blend well.  Form into balls or place in mini cupcake holders.  Melt chocolate chips and spread over the peanut butter mixture. 

(Grandpa Smith really loved these for special treats.)

 

Homemade Chicken and Noodles

Feeling a little ambitious today as I start my largest batch of homemade noodles ever.  Intending to share with others and have a meal for us as well.  Wish I still had little ones to help me roll them out on the counter to dry.  I will always be grateful that my mom shared this skill with me as my family was just beginning. on my large island in my kitchen the noodles filled a space of about a 4.5x 4.5 area.  I think mom would be proud.

Red Lobster Biscuits

For years I have been trying to find a "copy cat" recipe for the cheddar biscuits at Red Lobster.  I have tried many and they failed me.  As the Gourmet Guy and I were doing some shopping at Costco we came across this Red Lobster Mix.  It had to be good because it carries the Red Lobster Logo.  We tried it last night, it is so easy and good.  As I opened the little silver herb packet I knew that it was going to be good because it smelled just like Red Lobster when you walk in.  This is a keeper for me.  I may just have to experiment with some of the spices in those little packets and see if I can come upon the flavor combination.  For me no copy cat recipes when I can pull this off of the shelf occasionally. 

 

This made my day, pretty simple, but it made my day!

Crock Pot Sweet BBQ Chicken (my version of Sweet Baby Ray Chicken from Pinterest)

Crock Pot Sweet BBQ Chicken

6-8 Boneless, skinless chicken thighs (Original recipe calls for Chicken breasts)
3/4 c. Noh Hawaiian Bar-B-Q Sauce
3/4 c. apricot marmalade
2 T. soy sauce (La Choy is gluten free)

Place chicken thighs in crock pot and cook on low for three hours (for easy clean up use a crock pot liner).  Mix remaining ingredients and set aside. After three hours drain juices from the chicken and cover with the sauce for 30-45 minutes.  Serve over egg noodles, a gluten free pasta, or rice.

(I made it with all of the specific ingredients from the original recipe and then with ingredients that I generally keep on hand.  We actually liked the second one better. We like using chicken thighs because they stay more tender and don't dry out as much as chicken breasts tend to,)

Pasta Fagioli (Copy Cat with my modifiations)

 

Pasta Fagioli

2 lbs. ground  beef (next time I will make it with sweet Italian sausage)
1 onion, chopped
3  carrots, chopped
4 stalks celery, chopped
1/4 c. minced dry garlic (added for my own personal taste)
1 qt. canned tomatoes (the original called for 2 28 oz. cans diced tomatoes), undrained
1 15 oz. can red kidney beans, drained and rinsed
1 15 oz. can cannelloni beans, drained and rinsed (white kidney beans)
3 10 oz. cans beef broth
3 t. oregano
2 t. ground pepper
5 t. parsley
1/2 t. Tabasco sauce (originally called for a full teaspoon)
1 24 oz. Prego Traditional Spaghetti Sauce (my personal preference)
8 oz. small cut pasta

Brown beef and place in lined crock pot with everything but the pasta.  Cook on low for 7-8 hours or low 5-6 hours. (for my personal crock pot 4 hours was not long enough for the vegetables to be tender)  30 minutes before serving add the pasta. 

*This makes a large batch of soup in the future I will take 1/2 of the soup out before adding the pasta and freeze for another meal and add the pasta at that time.  To make it gluten free just make sure the beef stock is gluten free and use a gluten free pasta.  This is compared to Olive Garden in the original recipe but I don't think it is the same, but it is a keeper for me.

Parmesan Rolls (Copy Cat Magelby's-revisited with modifications)

Parmesan Rolls (like Magelby’s)

25 frozen roll dough (preferably the Terrel's brand)

1 c. Parmesan cheese (the powdered kind)
4 t. garlic powder
1/3 c. parsley flakes
1 c. butter melted

While you are preparing the rolls, preheat oven to 200 degrees,  put the butter on a jellyroll pan while the oven heats.  In a bowl mix together Parmesan cheese, garlic powder, and parsley flakes.  Roll the frozen dough in the melted butter then the Parmesan mixture. Turn oven off then place rolls in oven.  Let rolls rise between 2-3 hours.  Remove from oven and preheat to 350.  Bake until lightly brown on top 15-20 minutes.

(I found this recipe from a woman who was teaching a class at the Little Theatre in the Orem Macey's during the time I was hosting (working) there.  These are a copy cat from a local restaurant called Magelby's.  The owner recently passed away and learning of this made me pull this dust off this recipe and make it again, it has been far too long!  The restaurant like the owner is gone and it makes me sad but at least I can remember both when I make these.

Family Favorite Bluberry Muffins with Crumble Topping

My daughter Natalie finds these beautiful blueberries for me and I have learned to love them.  We love them enough that we are trying to get a bed with a PH balance that will allow us to grow several bushes to raise them ourselves.  In the mean time we get these wonderfully sweet huge berries and learn to use them in many fun recipes.  This batch of berries are sweet and huge.  In fact they were to big to use as many as I did for this batch and the muffins didn't hold together very well.  The best part of the muffin is the crumble that is placed on the top,

Blueberry Muffins with Crumble Topping.

for the muffins:
1/2 c. milk
1/4 c. canola oil
1 large egg
1 1/2 c. flour
1/2 c sugar
2 t. baking powder
1/2 t salt
1 1/2 c. fresh or frozen blueberries, if frozen don't thaw, (if the berries are really large cut down on the quantity.)

Mix milk, oil, and egg in a small bowl.  In a larger bowl whisk the flour, sugar, baking powder, and salt.  Add the wet ingredients to the large bowl and gently mix them together, don't over mix.  Fold in the blueberries. 

crumble topping:
1/3 c. sugar
1/4 c. flour
2 T butter, softened (not melted)

Grease muffin tin thoroughly (so the blueberries do not stick to the pan) fill the cups about 2/3 full and top with the crumble.  Place in a 400 degree preheated oven and bake for 20 minutes.  Yields 12 medium size muffins. 

Stoup- ( Italian Sub Soup from Rachel Ray) A combination of soup and stew a family favorite

Soups are some of my favorite things to make. I have a large arsenal of recipes that I like to use.  This one was on the old "Thirty Minute Meals" show of Rachel Ray's on the Food Network.  This particular recipe is one that everyone in the family likes which is rare. 

Italian Sub Soup (from Rachel Ray)

 1 lb. mild Italian sausage, fried

¼ lb. pepperoni stick, diced

1 ham steak, diced

1 medium onion, chopped

1 bell pepper, seeded, quartered and diced

1 15 oz can diced tomatoes

salt and freshly ground pepper

6 c. chicken stock

½ lb. gemelli pasta or other short-cut pasta

In a soup pot preheat to med. heat.   Brown the sausage and crumble, drain off excess grease.  Then add ham and pepperoni.  Cook meats together for two minutes then add peppers and onions and cook for 2-3 minutes more.  Add diced tomatoes and season with salt and pepper.  Add chicken stock and bring stoup to a boil.  Stir in pasta and cook for 8 minutes.  Make croutons while pasta cooks.

Croutons

5 c. cubed crusty bread

3 lg. cloves garlic, removed from the skin

½ c. grated Parmigiana-reggiano cheese

1 t. crushed red pepper flakes

½ t. dried oregano

 In a large skillet heat ¼ c. of olive oil.  Add garlic and cook 1 minute.  Add bread to oil, and toss, toast for 5-6 minutes.   Season the toasty bread cubes with red pepper flakes, oregano and lots of grated cheese.



 

Ladle the soup and float several toasty garlic breads cubes in each bowl. 

Slow Roasted BBQ Ribs (Pork)

Slow Roasted BBQ Ribs

Barbeque Sauce

2 T. brown sugar                                                
1 t. paprika                                                                    
1 t. dry mustard                                                 
1 t. salt                                                                        
1/8 t. cayenne pepper                                                    
2 T. Worcestershire sauce
¼. c. vinegar
1 c. tomato juice
¼ c. ketchup
1 medium onion, chopped
 

Pork or Beef Ribs (I prefer the boneless, country style the Gourmet Guy prefers the beef short ribs)

Bake in 400 degree oven for 1 hour.  Remove from pan and place into a roasting pan.  Cover with BBQ Sauce, bake at 325 for 3-4 hours, covered.  You can also cook it longer at 250 degrees.  Remove the lid in the last half hour to thicken up the sauce. This can also be placed in a slow cooker for 3-4 hours on high or 5-6 hours on low. Serve over rice or noodles.

(This was one of Grandma Rayda Stevenson’s favorite recipes.  It was always fun to have dinner at her house when she served these and her homemade rolls.  It was one of the first recipes I asked for from her,)

Mega Meal Day(s) New Dietary Challenges

I got the urge to make Chicken Pot Pie for dinner a week or so ago.  The recipe I have makes a huge batch, big enough that I always made two and froze one for another day.  Now that it is just the Gourmet Guy and I at home I usually cut it in half and still make two and freeze one for another day.  I decided that I would make the full recipe and freeze a couple for us and some small ones for my Mother-in-law.  Simply doing that put me in the mood to make some meals ahead and freeze them for my daughter in Idaho who is having a baby at the end of the month.  Since they don't live half way across the country anymore I can take them to her frozen and not have to do all of the work while I am there. Instead I and can play with the Grand kids and snuggle the newborn and not be in the kitchen all of the time, except for that days meals.  She will have eight meals for days when she just needs to pull one out of the freezer, and as mom of three small children and a newborn she will need them.

 

NEW DIETARY CHALLENGES

Over the years we have had favorite meals as a family. Recently we have had new challenges that have caused us to rethink some of our recipes.  We have a  dairy allergy, gluten intolerance, and most recently a severe nut allergy that gave us quite a scare, as well as diabetes!!!! Actually the nut allergy was one we were aware of but it was hidden in with another ingredient and caused a life threatening experience.  We have to read labels much better than we have ever before and she will have to stay away from bakeries in general from now on. Preparing meals for all twenty three, with the newest addition is going to be more and more of a challenge! As I had these mega cooking and days I had to alter some of the ingredients and my taste buds were put to the test.

 

 Using:

10 lbs of potatoes

1 med bag of carrots

4 stalks of celery

5 onions, diced

1 medium bag of frozen mixed vegetables

6 14.5 cans of beef broth

4 14.5 cans of chicken broth

3 4 oz. mushrooms

6 4 oz. cans tomato sauce (what I keep in my storage)

1 6 oz. can tomato paste

2 10 3/4 cans tomato soup

4 10 3/4 cans cream of chicken soup

1 quart tomatoes, home canned

1 pint tomatoes, home canned

3 sleeves of Ritz crackers

4 c. sour cream

1 lb. butter

 

After two days of cooking (I kind of went crazy)  I ended up with 20 meals, 7 mini meals and 

3 1/2 dozen cinnamon rolls. Part of the meals were non dairy. My Mother-in-law took home 9 mini meals this morning when she left our home.

 

After loading my freezer I realized I was able to share with some others in my neighborhood and took some of the warm cinnamon rolls to five families and three meals as well.  It was great fun!  Now to finish putting away Christmas decorations.  I would rather be cooking!!!!!!

Cream Of Broccoli Soup

 

Broccoli Soup

6 c. chicken broth

½ c. onion

2 t. salt

2 heads broccoli, cut into small pieces

 1 1/2 c, butter

1 1/2 c. flour  

2 quarts half and half (I use 1 quart half and half and one quart milk)  

1 15 oz. jar Cheese Whiz            

Place broth, onion, salt, and broccoli in a large pan and cook until tender.  In a separate pan melt butter, gradually stir in flour until blended, add half and half, heat until thickened.  Mix into vegetables and add Cheese Whiz.  Serve warm.  .