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

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.

Coconut Fruit Dip

Coconut Dip

8 oz. cream cheese, softened
1 15 oz. Cream of Coconut (not coconut oil or water!)
8 oz. Cool whip

Mix cream cheese and cream of coconut until WELL blended.  Fold in cool whip and chill.  Serve with fresh fruit. (Makes a very large batch.)

(This is my adaptation from a recipe I found on line.  It was a huge success with my family.  I made the mistake of doubling the recipe for a family event, it wasn't necessary to double it.  The benefit was having it in the fridge for snacks!)

Garden's Bounty----Simple Brushcetta

It has been a long time since I posted anything in part because I have been out of the country and because I am now an empty nester and alone part of the time and so cooking hasn't been on my favorite list lately.  Coming home to a garden full of produce has peaked that interest once again.  This is a simple version of Brushcetta but a delightful and simple meal.

 A local store carries these "Bollilo Rolls" I buy them instead of a larger loaf of bread.  Then slice them thinly.

 I love fresh tomatoes, there is simply nothing better than biting into a tomato fresh of the vines.

 Lightly brush olive oil on the bread slices and broil until golden brown.

 With fresh Mozzarella cheese, fresh basil leaves (from the garden) and sliced tomato layer on the bread.

Salt and pepper to taste, enjoy.

Deviled Eggs

Even though our kids are all grown up and out of the house and we don't dye Easter Eggs anymore I still crave them. So before going to one of my daughter's for dinner I decided to make them for a treat.

Deviled Eggs

6 hard boiled eggs, shelled and cut in half lengthwise

3 Tbsp. mayonnaise

1/2 tsp. salt

1/2 tsp. dry mustard

1/4. tsp pepper

Cut eggs in half lengthwise, remove the yolk and mix with the ingredients. Place the mixture in the center of the egg and chill.

Sweet Pork

We love to eat at places like Costa Vida, or Cafe Rio and are always looking for recipes that can compare to some of our favorites to make on our own.

In December our family gathered together to watch a bowl game together. We all brought finger foods and Natalie found this new recipe to try. We made mini nachos with the meat, they were so good!

SWEET PORK

2 pounds pork (we use boneless pork rib meat)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce (I use Old El Paso brand, medium spiciness but any will work)
1 c. brown sugar

Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!

Vegetable Pizza

This is one of our families favorite things to fix for things like showers and parties. This is a recipe that I almost always have the ingredients on hand to make this.

The crust is so simple and quick to make. Simply pinch the crescent roll dough together and bake to a golden brown. Cool.

Mix the dressing mix, cream cheese, and mayonnaise together and top the crust. Add the vegetables of your choice and chill. The more color from the vegetables the better.

Vegetable Pizza

2 pkg. Crescent Roll dough
Ranch dressing mix
1 8 oz. cream cheese, softened
½ c. mayonnaise
vegetables of choice, diced into small pieces
(red onion, radishes, carrots, cauliflower, cherry tomatoes…the more color the better)

Roll the dough out on a jelly roll pan, cover the bottom, pinch the seams together to make a flat crust. Bake at 400 until golden brown, approximately 10 minutes. Let cool. Mix the dressing mix with the cream cheese and mayonnaise, blend until smooth, spread on top of the baked and cooled crust. Top with the vegetables of your choice. It is best if it has a couple of hours to chill before serving.

Artichoke Dip

One of my favorite dishes to serve at gatherings. Frozen spinach, thawed drained, can be added to this as well. (Not in the picture below is the can of green chilies.)

I always cut the artichoke quarters a little bit more for the dip.

Mix all ingredients well in a bowl.
Spread into a baking dish and smooth out. Bake until golden brown and serve with crackers or rustic bread.

Artichoke Dip

1 14 oz. can artichokes, quartered (I cut them smaller)
1 c. mayonnaise
1 c. sour cream
1 c. grated Parmesan cheese
1 4 oz. can diced green chilies

Mix all ingredients in a 9x9 casserole dish. Bake at 400 for 30 minutes. Serve with crusted bread or crackers.

Z Tejas Shrimp Toastada Bites our Copy Cat

When our oldest daughter's husband was going dental school in Las Vegas he worked as a valet at Z Tejas part time. He introduced us to their Shrimp Tostada Bites and we fell in love with them. So we set about to make our own version.

They are so yummy that it is impossible to just eat one. Assuming you like shrimp or course.

We bought these great shrimp on sale at a local grocery store. My "Gourmet Guy" peeled the shrimp and put the seasoning mix on them with a little olive oil and mixed them up.

We used our George Foreman Grill since it was snowing and cold outside. Usually the weather doesn't keep us from grilling but it was especially cold on this night. It was quick and easy and only took 2-3 minutes for them to be done on both sides.

We buy the flat tortilla chips and place fresh guacamole (previous recipe) on top and then the grilled shrimp.

So flavorful and good.

and so easy.

Shrimp Tostada Bites

Guacamole
Medium shrimp, peeled and deveined
Kerry’s grilling spice mixture
round tortilla chips

Sprinkle the grilling spice mixture on top of the shrimp and grill on each side long enough for the shrimp to turn pink. Do not over grill. Place a dollop of guacamole on a tortilla chip and top with one of the cooked shrimp.

Kerry’s Grilling Mix: (This is our modified version of Emeril Lagasse's Essence)

2 ½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
½- 1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container

Guacamole

I am always using guacamole and listing it as a part of my recipes so I thought that it only made sense that I should post it. This is my version of guacamole.

Cut the avocado in half, since it will be mashed up the easiest way to cut the flesh out is to use a spoon and scoop right around the outside and get the avocado out.
Take a sharp knife and hit the pit so that it sticks to the blade. Simply twist the blade and pull the pit out and discard. (or save the pit to put into the guacamole after to prevent it from turning darker.)

I usually do at least two avocados when I make a batch of guacamole. Using a pastry cutter makes mashing the avocado much easier.

A secret to getting lime juice out of a fresh lime is to pierce the skin with a knife and put it in the microwave for 10-15 seconds. Fresh lime juice adds a great flavor.

Putting the lime halves between a pair of tongs and squeezing saves your hands and gets far more juice out than I can ever do with my own hand. With the lime juice I add a large clove of minced garlic, 1/2 of an onion chopped finely, and 1/2 of a Roma tomato diced small. To bring out the taste even further I add garlic salt to taste. Mix well and serve. This goes really well with my Pico recipe and a lot of others.

Guacamole:

2 ripe avocados, peeled and mashed roughly
¼ small onion, chopped finely
1 T. lime juice, fresh is the best
1 small Roma tomato, diced small
garlic salt, to taste

Blend ingredients and serve with tortilla chips or as a garnish.

New recipe to try!!!!

Just recently we took my daughter and her family to dinner at the Cheesecake Factory for her birthday dinner and had the Avocado Appetizers and they were so yummy. Today on Studio Five Emily Roche had her Copycat recipe and it looks so yummy. I can't wait to try it so I thought I would pass it along.



Avocado Egg Rolls with Dipping Sauce



2 large avocados, peeled, pitted and diced
4 T. sun-dried tomatoes in oil, drained and chopped
2 T. red onion, minced
1 t. cilantro, chopped
1/4 t. salt
6 egg roll wraps


Gently stir avocadol tomatoes, onion, cilantro, and salt. Distribute filling evenly in the center of each egg roll wrapper. Position a wrapper so that a corner is pointing toward you; fold the bottom corner up over the filling.


Fold side corners in and roll toward the top corner. Wet the top corner with a little water. Then fold top corner over then press to seal. Repeat with remaining wrappers.


Continue by deep-frying egg rolls in 375 degree oil for 3-4 minutes, until golden brown. Drain on paper towels.


Slice egg rolls diagonally across the middle and serve with prepared dipping sauce.


Honey Cilantro Dipping Sauce


3-4 t. white vinegar
1 t. balsamic vinegar
1/2 c. honey
1/2 c. chopped cashews
2/3 c. fresh cilantro
2 green onions
1 T. granulated sugar
1 t. black pepper
1 t. ground cumin
1/4 c. olive oil


To make dipping sauce, use a blender or food processor to puree all ingredients except olive oil. Blend until well pureed. Stream in olive oil. Refrigerate until ready to use

Can't wait to try this one, let me know if you try it and what you think!!!!!

Ripped Baguette with Garlic-Parsley Butter

Ripped Baguette with Garlic-Parsley Butter

5 tablespoons butter, at room temperature
1 to 2 garlic cloves, minced
½ bunch chopped fresh parsley leaves
2 T. extra-virgin olive oil
Salt and freshly ground black pepper
1 baguette

Melt 1 tablespoon of the butter in a small saucepan over medium-low heat. Add the garlic and cook, stirring, until it softens but does not brown, 1 to 2 minutes. Let cool. Then stir this garlic butter into the remaining butter in a small bowl. Stir in the parsley, olive oil, salt, and pepper.

Preheat the oven to 400 degrees F.

Rip open the baguette lengthwise, so that it opens like a book but is not ripped entirely in half. Smear the inside of the baguette with the garlic butter. Wrap the baguette in aluminum foil and bake until heated through, 10 to 12 minutes.

Alternate preparation:

Melt butter and olive oil in a small saucepan over medium-low heat. Add the garlic and cook, stirring, until it softens but does not brown, 1 to 2 minutes. Stir in the parsley, salt, and pepper. Let cook about 1 min.

Preheat the oven to 400 degrees F.

Rip open the baguette lengthwise, so that it opens like a book but is not ripped entirely in half. Spoon the garlic butter mixture inside of the baguette. Wrap the baguette in aluminum foil and bake until heated through, 10 to 12 minutes.

Avocado Dip

This dip was made by my mother made for a special treat. My family and my sister and I still love it and it doesn't last very long when it is placed out to eat.

2 ripe avocados

1 8 oz. package cream cheese, softened

lemon juice to taste

garlic salt to taste

Peel the avocado's and remove the pit, smash the avocado until smooth add the cream cheese and continue until blended and smooth. Add lemon juice to keep the avocado from browning (if placing in the refrigerator add the pit to keep it from browning to quickly) Add the garlic salt to taste. Serve with chips. We like Lays potato chips because they are just the right salt level to bring out of the flavor of the Avocado.

Tip: To mash avocados for this dip or for Guacamole I like to use a pastry blender, it cuts through a ripe avocado with great ease and isn't hard on your hands.

Copy Cat Rebecca

Rebecca saw these "Salad Kabobs" in the Foodnetwork Magazine and decided that it would be fun to make some and take them to a family reunion. They were really cute. She made them on 10" Skewers and we decided that we would do them on a slightly smaller one next time but they were fun.

I still think that she is a Betty Crocker in the making!!!!

Meatballs

Lauri’s Meatballs

1-2 lbs ground beef
1-2 lbs mild Italian sausage
1 c. bread crumbs, seasoned or plain
1-2 T. dried onion ( or ½ chopped fresh onion that has been sauteed)
2 eggs
1-2 T. Worcestershire sauce
salt to taste

Combine meats with bread crumbs, egg onions, and Worcestershire sauce. Roll in 1-1 ½ in balls and place on baking sheet. Bake at 350 for 25-30 minutes.
For freezing place cooked meatballs on another cooking sheet and place in a freezer until frozen, then place in a zipper bag in serving sizes and date.

Swedish Meatballs:

½ t. nutmeg or allspice
2 pkgs. brown gravy mix

Add the water to the skillet according to the package directions for the gravy. On medium heat stir gently until thickened, then add the cooked meatballs. Serve over rice or buttered noodles.

Sweet and Sour Meatballs:

½ c. packed brown sugar
1 T. cornstarch
1 13 oz. can pineapple chunks
1/3 c. cider vinegar
1 T. soy sauce
1 small green pepper, chopped

Mix brown sugar and cornstarch in skillet. Stir in pineapple, including the syrup, vinegar, and soy sauce. Heat to boiling, stirring constantly. Add cooked meatballs reduce heat, add green peppers and simmer until tender.

Saucy Meatballs:

1 10 ¾ can cream of chicken soup
1/3 c. milk
1/8 t. ground nutmeg
½ c. sour cream

Stir soup, milk and nutmeg into a large skillet. Heat to boiling, add cooked meatballs and reduce heat. Cover and simmer

10 minutes, stir in sour cream and heat through.

Marinara Sauce w/ Spaghetti ( my sauce is on the left column) or for a quick fix your favorite brand!

I love to make meatballs in large quantities and have them frozen for Rainy Days or for when I need to throw something together very quickly. I also love to buy my Italian Sausage from Harmon's here in Utah, I love the fresh grind they make.

Chicken Nuggets

When making Chicken Cordob Bleu I decided that I had made a big enough batch and used the last chicken breast to make Chicken Nuggets for my grandsons. I discovered these when my children were little and liked the idea that they were baked not fried. These can be made ahead and frozen. They are in the round pan in the picture.

Chicken Nuggets

1 lb. boneless, skinless chicken breast or chicken tenders
3/4 c. milk
1 c. cornflake crumbs
1/3 grated Parmesan cheese
1/2 t. seasoned salt
1/4 t. black pepper

Cut chicken into bite sized pieces. Pour milk over chicken and set aside. Mix crumbs, cheese, salt, and pepper in a plastic bag and shake. Drop chicken pieces into the bag, shake to coat the pieces. (This may take several times to coat all of the chicken)
Spray a large cookie sheet with a vegetable spray, spread chicken evenly on the pan. Preheat oven to 350 and bake for 20-25 mins.

Honey Dip

1/2 c. honey
2 t. lemon juice
Microwave on high for 45-60 seconds, until hot

Barely Barbecue Dip

1/2 c. ketchup
½ c. barbecue sauce

Microwave on high for 1 min., stir. Microwave and additional 1 - 1 1/2 mins.

*** My last batch I pulled chicken out of the freezer and later discovered that I had pulled out chicken thighs instead of boneless chicken breasts. Since it was rapidly approaching dinner time I just breaded the thighs and cooked them at 350 for 30 minutes. They were so yummy and tender. A mistake that turned out delectable. I will definitely use this method again, as good as fried chicken without the frying and fat.

Deviled Eggs

One of the sad things about your children growing up is that they out grow some of the simple traditions like Easter Egg dying. This year the Grandchildren invited us to come and participate with them. It is so much fun to watch and be with them any time but Holidays make it even more so. I took along a few extra eggs to color and take home, after all the best part of Easter Eggs are the Deviled Eggs that we make from them later in the day.

Deviled Eggs

6 hard boiled eggs
1/2 t. salt
1/2 t. dry mustard
1/4 t. pepper
3 T. mayonnaise

Peel eggs and cut in half lengthwise. Remove yolks and mash with fork. Add salt, mustard, pepper,and mayonnaise, mix well. Fill whites with yolk mixture. Cover and refrigerate up to 24 hours.

Parmesan Rolls and Bread Sticks

Bread Sticks

1 T. yeast
2 T. sugar
1½ c. warm water
Add:
1 t. salt
3½ c. flour

Mix slightly sticky dough. Let raise once. Roll out, cut, and twist. Put on cookie sheet with 1 cube melted butter. Sprinkle with garlic salt, Parmesan cheese, and sesame seeds. Let rise until double and bake at 400 until golden brown.

Parmesan Rolls

25 frozen roll dough (preferably the Terrels brand a local Utah Company)
1 c. Parmesan cheese (the powdered kind)
4 t. garlic powder
½ c. parsley flakes
1 1/2 c. butter melted

While you are preparing the rolls, preheat oven to 200 degrees. In a bowl mix together Parmesan cheese, garlic powder, and parsley flakes. Roll the frozen dough in the melted butter then the Parmesan mixture. For an even coating place the roll in the butter once again and then again in the Parmesan mixture. Place on greased jellyroll pan. Turn oven off then place rolls in oven. Let rolls rise between 3-4 hours. Remove from oven and preheat to 350. Bake until lightly brown on top 15-20 minutes.

Perfect to serve with the comfort of fall soups. These are like a local restaurant in Utah that are quite famous, they melt in your mouth.