2 lbs. pork boneless shoulder roast
1 can (15 to 16 oz) pinto beans, rinsed and drained
1 envelope (1.25 oz) taco seasoning
1 can (4.5 oz) diced green chilies, undrained
2 pkg (7.6 oz each) Spanish rice mix
5 c. water
2 Tbsp. butter or margarine
2 3/4 c. shredded Mexican blend cheese
2 1/4 c. shredded lettuce
3/4 c. salsa
1. If pork comes in netting or is tied, remove netting or strings. In 3 to 4 quart slow cooker, place pork. Pour beans around pork. Sprinkle dry taco seasoning mix over pork. Pour green chilies over beans.
2. Cover and cook on low heat setting 8 to 10 hours.
3. About 45 minutes before serving, in 3 quart saucepan, make rice mixes as directed on package, using water and butter.
4. Remove pork from cooker; place on cutting board. use 2 forks to pull pork into shreds. Return pork to cooker; gently stir to mix with beans.
5. To serve, spoon about 1 c. rice into each serving bowl, top with 1/2 c. pork mixture, 1/4 c. cheese, 1/4 c. lettuce and about 1 Tbsp. salsa.
Saturday, August 1, 2009
Mango Salsa
We served this on top of the lemon salmon burgers, super tasty!
2 or 3 ripe mangos, peeled and diced
Juice and zest from 2 limes
1/2 red and green bell peppers, diced
1/2 small onion, finely diced
1 Tbsp. cilantro, if desired
1/2 jicama, peeled and diced
salt and pepper to taste
Toss all ingredients together. And voila! yummy!
2 or 3 ripe mangos, peeled and diced
Juice and zest from 2 limes
1/2 red and green bell peppers, diced
1/2 small onion, finely diced
1 Tbsp. cilantro, if desired
1/2 jicama, peeled and diced
salt and pepper to taste
Toss all ingredients together. And voila! yummy!
Lemon Salmon Burgers
16 ounces flaked, fully cooked salmon
2 eggs
1/4 c. chopped fresh parsley
2 Tbsp. finely chopped onion
1/4 c. Italian seasoned bread crumbs
2 Tbsp. lemon juice
1/2 tsp. dried basil
1 pinch read pepper flakes
1 Tbsp. vegetable oil
2 Tbsp. mayonnaise
1 Tbsp. lemon juice
1 pinch dried basil
1. In a medium bowl, mix together the salmon, eggs, parsley, onion, breadcrumbs, 2 Tbsp. lemon juice, 1/2 tsp. basil, and red pepper flakes. Form into 6 FIRMLY packed patties, about 1/2 inch thick.
2. Heat the oil in a large skillet over medium heat. When the oil is hot, add the patties, and cook for 4 minutes per side, or until nicely browned.
3. In a small bowl, mix together the mayonnaise, 1 Tbsp. of lemon juice and a pinch of basil. Use as a sauce for your patties.
2 eggs
1/4 c. chopped fresh parsley
2 Tbsp. finely chopped onion
1/4 c. Italian seasoned bread crumbs
2 Tbsp. lemon juice
1/2 tsp. dried basil
1 pinch read pepper flakes
1 Tbsp. vegetable oil
2 Tbsp. mayonnaise
1 Tbsp. lemon juice
1 pinch dried basil
1. In a medium bowl, mix together the salmon, eggs, parsley, onion, breadcrumbs, 2 Tbsp. lemon juice, 1/2 tsp. basil, and red pepper flakes. Form into 6 FIRMLY packed patties, about 1/2 inch thick.
2. Heat the oil in a large skillet over medium heat. When the oil is hot, add the patties, and cook for 4 minutes per side, or until nicely browned.
3. In a small bowl, mix together the mayonnaise, 1 Tbsp. of lemon juice and a pinch of basil. Use as a sauce for your patties.
Wednesday, April 29, 2009
Kiwi Limeade
10 ripe kiwi
2 twelve-ounce cans frozen limeade concentrate
2 liters lemon-lime flavored soda
1. Peel the kiwis and puree in a food processor until smooth. Press through a mesh sieve to remove seeds from puree.
2. In a large pitcher, stir the limeade concentrate, the soda and the kiwi puree.
2 twelve-ounce cans frozen limeade concentrate
2 liters lemon-lime flavored soda
1. Peel the kiwis and puree in a food processor until smooth. Press through a mesh sieve to remove seeds from puree.
2. In a large pitcher, stir the limeade concentrate, the soda and the kiwi puree.
Blackberry Lemonade
20 oz. fresh or frozen blackberries
2 twelve-ounce cans frozen pink lemonade concentrate
2 liters lemon-lime flavored soda
1. Puree the berries in a food processor until smooth. Press through a mesh sieve to remove seeds from puree.
2. In a large pitcher stir the lemonade concentrate, the soda and the blackberry puree.
2 twelve-ounce cans frozen pink lemonade concentrate
2 liters lemon-lime flavored soda
1. Puree the berries in a food processor until smooth. Press through a mesh sieve to remove seeds from puree.
2. In a large pitcher stir the lemonade concentrate, the soda and the blackberry puree.
Mango Lemonade
3 ripe mangoes
2 twelve-ounce cans frozen lemonade concentrate
2 liters lemon-lime flavored soda
1. Peel and seed the mangoes and puree in a food processor until smooth.
2. In a large pitcher stir the lemonade concentrate, the soda and the mango puree.
2 twelve-ounce cans frozen lemonade concentrate
2 liters lemon-lime flavored soda
1. Peel and seed the mangoes and puree in a food processor until smooth.
2. In a large pitcher stir the lemonade concentrate, the soda and the mango puree.
Mascarpone Brioche Sandwiches with Chocolate Soup
1 c. heavy cream
1 c. whole milk
1 c. chocolate chips
3 Tbsp. cream cheese, softened
1 Tbsp. honey
3 Tbsp. mascarpone cheese
8 1/3” slices brioche or other egg or homestyle white bread
4 Tbsp. butter, softened
1. In a heavy, medium saucepan, combine the cream and milk; bring to a simmer over medium heat. Add chocolate chips and cook, whisking constantly, until smooth, about 4 minutes.
2. In a small bowl, combine the cream cheese, honey and mascarpone cheese. Butter one side of each slice of bread. On the unbuttered side of 4 bread slices spread ¼ of the cream cheese mixture. Place the other slice of bread, buttered side facing out, onto of cream cheese. In large skillet, toast sandwiches for a few minutes on each side until butter is melted and outside is crispy.
3. To serve, ladle soup into small bowls, serve with quartered sandwiches.
1 c. whole milk
1 c. chocolate chips
3 Tbsp. cream cheese, softened
1 Tbsp. honey
3 Tbsp. mascarpone cheese
8 1/3” slices brioche or other egg or homestyle white bread
4 Tbsp. butter, softened
1. In a heavy, medium saucepan, combine the cream and milk; bring to a simmer over medium heat. Add chocolate chips and cook, whisking constantly, until smooth, about 4 minutes.
2. In a small bowl, combine the cream cheese, honey and mascarpone cheese. Butter one side of each slice of bread. On the unbuttered side of 4 bread slices spread ¼ of the cream cheese mixture. Place the other slice of bread, buttered side facing out, onto of cream cheese. In large skillet, toast sandwiches for a few minutes on each side until butter is melted and outside is crispy.
3. To serve, ladle soup into small bowls, serve with quartered sandwiches.
Carrot Souffle
1 lbs. carrots, peeled & cut up
½ c. butter, melted
3 eggs
1 c. sugar
3 Tbsp. flour
1 tsp. baking powder
1 tsp. vanilla
1. Preheat oven to 350°. Grease a 1-quart baking dish, or spray with cooking spray.
2. Boil carrots in a saucepan with enough water to cover, until gooey. Drain. Put carrots into a blender with the butter and puree. Set aside to cool slightly.
3. In another bowl, whip all other ingredients together. Add the carrot mixture & blend well.
4. Pour mixture into prepared baking dish. Bake for 45-55 minutes.
½ c. butter, melted
3 eggs
1 c. sugar
3 Tbsp. flour
1 tsp. baking powder
1 tsp. vanilla
1. Preheat oven to 350°. Grease a 1-quart baking dish, or spray with cooking spray.
2. Boil carrots in a saucepan with enough water to cover, until gooey. Drain. Put carrots into a blender with the butter and puree. Set aside to cool slightly.
3. In another bowl, whip all other ingredients together. Add the carrot mixture & blend well.
4. Pour mixture into prepared baking dish. Bake for 45-55 minutes.
Greek Browned Butter Pasta
8 oz. spaghetti
5 Tbsp. butter
3 cloves garlic, minced
1 c. fresh Italian parsley, finely chopped
1 ½ - 2 tsp. oregano
The zest and juice of one whole lemon
Fresh ground pepper
Feta Cheese, if desired
Kalamata Olives, seeded, if desired
Pine Nuts, if desired
Sliced and seeded Roma tomatoes, if desired
1. To brown butter, place in a saucepan over medium-low heat, for about 10 minutes, watching carefully to not burn. Stir often. When you see bits of brown floating in the butter and it has a nutty aroma, remove from the heat and immediately add the minced garlic.
2. While butter is browning, cook the pasta according to package directions. Stir together the lemon juice and zest with the parsley, oregano, and ground pepper.
3. Drain the pasta when al dente and stir in the lemon juice mixture, allow to sit in this acidic mixture for a minute or two, then add the browned butter. (It is essential to add the acid before the fat, the fat will prevent the acid from absorbing into the food, making it a less intense flavor if it is not added in this order).
4. Toss with feta, olives, pine nuts and tomatoes.
5 Tbsp. butter
3 cloves garlic, minced
1 c. fresh Italian parsley, finely chopped
1 ½ - 2 tsp. oregano
The zest and juice of one whole lemon
Fresh ground pepper
Feta Cheese, if desired
Kalamata Olives, seeded, if desired
Pine Nuts, if desired
Sliced and seeded Roma tomatoes, if desired
1. To brown butter, place in a saucepan over medium-low heat, for about 10 minutes, watching carefully to not burn. Stir often. When you see bits of brown floating in the butter and it has a nutty aroma, remove from the heat and immediately add the minced garlic.
2. While butter is browning, cook the pasta according to package directions. Stir together the lemon juice and zest with the parsley, oregano, and ground pepper.
3. Drain the pasta when al dente and stir in the lemon juice mixture, allow to sit in this acidic mixture for a minute or two, then add the browned butter. (It is essential to add the acid before the fat, the fat will prevent the acid from absorbing into the food, making it a less intense flavor if it is not added in this order).
4. Toss with feta, olives, pine nuts and tomatoes.
Greek Pork Loin
3 lbs. pork loin roast
¼ c. olive oil
¼ c. lemon juice (about 2 lemons)
1 tsp. dried oregano
1 tsp. seasoned salt
½ tsp. black pepper
6 garlic cloves
1 Tbsp. honey
1. Combine all the ingredients besides the roast in a resealable plastic bag and mix well. Add roast, turning to coat. Place in refrigerator to marinate over night.
2. Place roast in a slow-cooker, pour marinade plus ½ c. chicken stock and 2 Tbsp. water over the roast, cook on low 5 ½ - 6 hours. After removing from the cooker allow to rest for several minutes for easier slicing.
¼ c. olive oil
¼ c. lemon juice (about 2 lemons)
1 tsp. dried oregano
1 tsp. seasoned salt
½ tsp. black pepper
6 garlic cloves
1 Tbsp. honey
1. Combine all the ingredients besides the roast in a resealable plastic bag and mix well. Add roast, turning to coat. Place in refrigerator to marinate over night.
2. Place roast in a slow-cooker, pour marinade plus ½ c. chicken stock and 2 Tbsp. water over the roast, cook on low 5 ½ - 6 hours. After removing from the cooker allow to rest for several minutes for easier slicing.
Mint Dressing for Fruit
½ c. sour cream
2 Tbsp. chopped fresh mint
2 Tbsp. chopped cilantro
2 Tbsp. olive oil
2 Tbsp. cider vinegar
1 tsp. sugar
1 tsp. lemon juice
½ tsp. ground cumin
1. Mix all ingredients in a bowl, refrigerate for several hours before serving. Drizzle over fresh fruit.
2 Tbsp. chopped fresh mint
2 Tbsp. chopped cilantro
2 Tbsp. olive oil
2 Tbsp. cider vinegar
1 tsp. sugar
1 tsp. lemon juice
½ tsp. ground cumin
1. Mix all ingredients in a bowl, refrigerate for several hours before serving. Drizzle over fresh fruit.
Butterfly Cheese Sandwiches
1 pkg. (8 oz) cream cheese, softened
2 Tbsp. milk
½ tsp. garlic powder
½ tsp. onion powder
12 slices white bread
12 slices cheddar cheese
22 pitted, ripe olives
1. In a small bowl, combine the cream cheese, milk, garlic and onion powders. Set aside 3 Tbsp. of this mixture.
2. Using a butterfly shaped cookie cutter, cut the white bread and the cheddar into butterfly shape. Spread cream cheese mixture over each slice of bread and top with a slice of the cheddar.
3. Cut 12 olives in half, lengthwise; place 2 halves, cut side down in the center of each sandwich for the body, cut remaining olives into slices; place two on each wing. Set olive ends aside.
4. Cut a small whole in the center of a pastry or large plastic bag; insert star tip. Fill bag with reserved cream cheese mixture. Pipe a star on each olive slice; pipe 2 stars on front of the head olive for eyes. Cut olive ends into small pieces; place on eyes.
5. Refrigerate until serving.
2 Tbsp. milk
½ tsp. garlic powder
½ tsp. onion powder
12 slices white bread
12 slices cheddar cheese
22 pitted, ripe olives
1. In a small bowl, combine the cream cheese, milk, garlic and onion powders. Set aside 3 Tbsp. of this mixture.
2. Using a butterfly shaped cookie cutter, cut the white bread and the cheddar into butterfly shape. Spread cream cheese mixture over each slice of bread and top with a slice of the cheddar.
3. Cut 12 olives in half, lengthwise; place 2 halves, cut side down in the center of each sandwich for the body, cut remaining olives into slices; place two on each wing. Set olive ends aside.
4. Cut a small whole in the center of a pastry or large plastic bag; insert star tip. Fill bag with reserved cream cheese mixture. Pipe a star on each olive slice; pipe 2 stars on front of the head olive for eyes. Cut olive ends into small pieces; place on eyes.
5. Refrigerate until serving.
Ladybug Appetizers
2 oz. cream cheese, softened
2 Tbsp. sour cream
Black paste food coloring
½ tsp. snipped fresh chives
1/8 tsp. garlic salt
1/8 tsp. minced fresh parsley
36 butter-flavored crackers
18 cherry tomatoes, quartered
18 large pitted ripe olives
72 fresh chive pieces (about 1 ½ inches long)
1. In a small bowl, combine the cream cheese and the sour cream, mix until smooth. Remove 1 Tbsp. to a resealable sandwich bag, mix in the black food coloring and set aside.
2. To the remaining cream cheese mixture, add the ½ tsp. chives, garlic salt, and parsely. Mix well.
3. Spread 1 teaspoon of the non-colored cream cheese mixture onto each cracker. Arrange two of the tomato quarters on top of the cream cheese to look like ladybug wings, 1 olive (hole facing up) for the head, with two chive sprigs coming out of the top of the olive for antennae.
4. Snip a tiny hole in the corner of the plastic bag with the black cream cheese mixture and pipe a very small amount of the mixture into spots to make the black dots of the ladybug.
5. Refrigerate until serving.
2 Tbsp. sour cream
Black paste food coloring
½ tsp. snipped fresh chives
1/8 tsp. garlic salt
1/8 tsp. minced fresh parsley
36 butter-flavored crackers
18 cherry tomatoes, quartered
18 large pitted ripe olives
72 fresh chive pieces (about 1 ½ inches long)
1. In a small bowl, combine the cream cheese and the sour cream, mix until smooth. Remove 1 Tbsp. to a resealable sandwich bag, mix in the black food coloring and set aside.
2. To the remaining cream cheese mixture, add the ½ tsp. chives, garlic salt, and parsely. Mix well.
3. Spread 1 teaspoon of the non-colored cream cheese mixture onto each cracker. Arrange two of the tomato quarters on top of the cream cheese to look like ladybug wings, 1 olive (hole facing up) for the head, with two chive sprigs coming out of the top of the olive for antennae.
4. Snip a tiny hole in the corner of the plastic bag with the black cream cheese mixture and pipe a very small amount of the mixture into spots to make the black dots of the ladybug.
5. Refrigerate until serving.
Monday, April 20, 2009
Cold Corn Salad
So Good! ---- You have to try this, it couldn't be simpler.
3 ears corn, removed from cob
2 ripe avocados, diced
2 medium tomatoes, diced
The zest and juice from 2 limes
Salt & Pepper
Combine all ingredients and serve immediately.
3 ears corn, removed from cob
2 ripe avocados, diced
2 medium tomatoes, diced
The zest and juice from 2 limes
Salt & Pepper
Combine all ingredients and serve immediately.
Golden Honey Pan Rolls
1 c. milk (70 to 80 Fahrenheit)
2 eggs (one separated, using the yolk for the dough and the white for the glaze)
1/2 c. vegetable oil
2 Tbsp. honey
1 1/2 tsp. salt
3 1/2 c. bread flour
2 1/4 tsp. active dry yeast
Glaze:
1/3 c. sugar
2 Tbsp. butter or margarine
Egg white from the above separated egg
Additional honey, optional
1. In bread machine pane, place first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 Tbsp. of water or flour if needed).
2. When cycle is completed, turn dough onto a lightly floured surface. Punch down; cover and let rest for 10 minutes.
3. Divide dough into 24 pieces; shape each into a ball. Place 12 balls each into two greased 8" baking pans.
4. Cover and let rise in a warm place until doubled, about 30 minutes.
5. For glaze, combine sugar, butter, honey and egg white; drizzle over dough.
6. Bake at 350 (Fahrenheit) for 20-25 minutes or until golden brown.
7. Brush with additional honey, if desired.
Yield: 2 dozen
2 eggs (one separated, using the yolk for the dough and the white for the glaze)
1/2 c. vegetable oil
2 Tbsp. honey
1 1/2 tsp. salt
3 1/2 c. bread flour
2 1/4 tsp. active dry yeast
Glaze:
1/3 c. sugar
2 Tbsp. butter or margarine
Egg white from the above separated egg
Additional honey, optional
1. In bread machine pane, place first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 Tbsp. of water or flour if needed).
2. When cycle is completed, turn dough onto a lightly floured surface. Punch down; cover and let rest for 10 minutes.
3. Divide dough into 24 pieces; shape each into a ball. Place 12 balls each into two greased 8" baking pans.
4. Cover and let rise in a warm place until doubled, about 30 minutes.
5. For glaze, combine sugar, butter, honey and egg white; drizzle over dough.
6. Bake at 350 (Fahrenheit) for 20-25 minutes or until golden brown.
7. Brush with additional honey, if desired.
Yield: 2 dozen
Pineapple Chicken Fajitas
2 lbs. boneless, skinless chicken breasts, cut into strips
1 Tbsp. olive oil
1 each: medium green, sweet red, and yellow pepper, julienned
1 medium onion, cut into thin wedges
2 Tbsp. fajita seasoning mix
1/4 c. water
2 Tbsp. honey
1 Tbsp. dried parsley flakes
1 tsp. garlic powder
1/2 tsp. salt
1/2 c. unsweetened pineapple chunks, drained
8 flour tortillas, warmed
1. In a large nonstick skillet, cook chicken in oil for 4-5 minutes. Add peppers and onion; cook and stir 4-5 minutes longer. In a bowl, combine the seasoning mix and water; stir in the honey, parsley, garlic powder and salt. Stir into skillet.
2. Add pineapple. Cook and stir for 1-2 minutes or until chicken juices run clear and vegetables are tender. Place chicken mixture on one side of each tortillas; fold tortillas over filling.
Yield: 8 fajitas
1 Tbsp. olive oil
1 each: medium green, sweet red, and yellow pepper, julienned
1 medium onion, cut into thin wedges
2 Tbsp. fajita seasoning mix
1/4 c. water
2 Tbsp. honey
1 Tbsp. dried parsley flakes
1 tsp. garlic powder
1/2 tsp. salt
1/2 c. unsweetened pineapple chunks, drained
8 flour tortillas, warmed
1. In a large nonstick skillet, cook chicken in oil for 4-5 minutes. Add peppers and onion; cook and stir 4-5 minutes longer. In a bowl, combine the seasoning mix and water; stir in the honey, parsley, garlic powder and salt. Stir into skillet.
2. Add pineapple. Cook and stir for 1-2 minutes or until chicken juices run clear and vegetables are tender. Place chicken mixture on one side of each tortillas; fold tortillas over filling.
Yield: 8 fajitas
Soft Chicken Tacos
1 broiler/fryer chicken (3 1/2 lbs), cut up and skin removed
1 can (8 ounces) tomato sauce
1 can (4 ounces) chopped green chilies
1/3 c. chopped onion
2 Tbsp. chili powder
2 Tbsp. Worcestershire sauce
1/4 tsp. garlic powder
10 flour tortillas (8 inches), warmed
1 1/4 c. shredded cheddar cheese
1 1/4 c. salsa
1 1/4 c. shredded lettuce
1 large tomato, chopped
3/4 c. sour cream, optional
1. Place chicken in a 3 quart slow cooker. In a small bowl, combine the tomato sauce, chilies, onion, chili powder, Worcestershire sauce and garlic powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender and juices run clear.
2. Remove the chicken. Shred meat with two forks and return to the slow cooker; heat through. Spoon 1/2 c. chicken mixture down the center of each tortilla. Top with cheese, salsa, lettuce, tomato and sour cream if desired; roll up.
Yield: 5 servings
1 can (8 ounces) tomato sauce
1 can (4 ounces) chopped green chilies
1/3 c. chopped onion
2 Tbsp. chili powder
2 Tbsp. Worcestershire sauce
1/4 tsp. garlic powder
10 flour tortillas (8 inches), warmed
1 1/4 c. shredded cheddar cheese
1 1/4 c. salsa
1 1/4 c. shredded lettuce
1 large tomato, chopped
3/4 c. sour cream, optional
1. Place chicken in a 3 quart slow cooker. In a small bowl, combine the tomato sauce, chilies, onion, chili powder, Worcestershire sauce and garlic powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender and juices run clear.
2. Remove the chicken. Shred meat with two forks and return to the slow cooker; heat through. Spoon 1/2 c. chicken mixture down the center of each tortilla. Top with cheese, salsa, lettuce, tomato and sour cream if desired; roll up.
Yield: 5 servings
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