Tuesday, August 31, 2010
This recipe came from my dear Baylor friend - Lya! Lya is a great cook - I am always curious to know what Lya is cooking!
SPICY FLANK STEAK
¼ cup olive oil
¼ cup minced cilantro
4 garlic cloves, minced
2 tsp. salt
2 tsp. ground cumin
1 tsp. ground coriander
1 tsp. cayenne pepper
1 tsp. ground pepper
1 ½ lb flank steak
Mix marinade ingredients together and spread over both sides of steak. Marinate at room temperature for at least 30 minutes ( up to 2 hours). Grill approximately 5 minutes on each side. Slice diagonally across the grain and serve immediately.
** Ours took longer than 5 minutes on each side to get done – more like 10! Please don't overcook!
Mexican Pinto Beans
1 lb. dried pinto beans
3 qts water
½ - 1 lb. bacon (more gives them more flavor)
1 medium onion, chopped
3 dried red chile pods, rinsed, stemmed, seeded and chopped
(you can find these in the produce – I used my kitchen shears)
3 – 4 garlic cloves, peeled and chopped
5 tsp. salt
1 tsp. ground cumin
1 tsp. ground coriander
Cover beans with cold water. Let stand five minutes, stir and pour through a strainer. Rinse well under cold water and repeat procedure twice. In a large stockpot, combine beans with cold water. Cover by about one inch. *I like ours thicker and with less water – You can add more water if you need to – just check on them. Stir in bacon, onion, chile pods, garlic, cumin and coriander. Bring just to a boil. Lower heat and partially cover the pan. Simmer for at least 2 hours. Add salt and simmer for another hour. * I simmered mine for quite a bit longer to reach the desired consistency – thicker and tender. I made them the day ahead and heated them up the next day. On the third day, I took the left overs and squished them with a potato masher. I layered them in pan with grated cheese on top. I heated them and served them with chips and sour cream!!!
Pico de Gallo (Roosters’ Beak)
4 ripe avocados, peeled, pitted and chopped
2 medium tomatoes, peeled and chopped
1 medium white onion, minced
2 cloves garlic, minced
2 Tbsp. minced fresh cilantro
1 – 2 serrano chiles, seeded and finely chopped
3 Tbsp. fresh lemon juice
1 Tbsp. olive oil
salt and freshly ground pepper to taste
Mx all ingredients together well. Cover and refrigerate 1 – 2 hours.
This great as a dip or tucked inside a fajitas!!!
Monday, August 30, 2010
* 3 tablespoons vegetable oil
* 1 cup uncooked long-grain rice
* 1 teaspoon garlic salt
* 1/2 teaspoon ground cumin
* 1/4 cup chopped onion
* 1/2 cup tomato sauce
* 2 cups chicken broth
Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
Saturday, August 28, 2010
I tried her Toffee Almond Chocolate Bars and boy is Annie right! "There is nothing better than this combination all mixed into one delicious bar! Super easy--I say YES!"
Toffee Almond Chocolate Bars
Black Bean and Corn Dip (Southern Living)
3 fresh ears of corn
4 Tbsp. lime juice
2 Tbsp. olive oil
1 Tbsp. red wine vinegar
1 tsp. salt
½ tsp. pepper
2 (15oz) cans black beans, rinsed and drained
3 large tomatoes, seeded and chopped
3 jalapeno peppers, seeded and chopped
1 small purple onion, chopped
1-2 avocado, peeled, seeded and chopped
¼ cup chopped fresh cilantro (use kitchen shears)
Cook corn in boiling water to cover for 5 minutes; drain and cool. Cut corn from cob. Whisk together lime juice and next 4 ingredients in a large bowl. Add corn, black beans and remaining ingredients; toss to coat. Cover and chill 2 hours. Serve with Fritos SCOOPS!!
Thursday, August 26, 2010
1 ½ cups graham cracker crumbs
½ cup flour
2 tsp baking powder
1 – 14 oz can of sweetened condensed milk
½ cup softened butter
1 1/3 cups of coconut
1 cup of chocolate chips
1 cup of butterscotch chips
1 cup chopped pecans
Preheat oven to 375. Beat milk and butter to smooth. Add crumbs, flour and baking powder and mix well. Mix in rest of ingredients and drop by spoonful onto greased cookie sheet. Bake 8 min or so.
So scrumptious - ENJOY every bite with a cold glass of milk!
Tuesday, August 24, 2010
1 lb ground beef
chopped onion (I used minced onion)
1 small can green chiles
2 beaten eggs
2 cups cream style corn
2/3 cup milk
1 - 8.5 oz pkg Jiffy Cornbread mix
4-6 slices American Cheese
Preheat oven to 425. Brown ground beef with onions and drain off excess fat. Add green chiles and set aside. Combine eggs, 1 cup of corn and milk with cornbread mix. Stir just until dry ingredients are moistened. Pour half of batter in a greased 9 inch square pan. Top with beef, cheese slices and remaining cup of corn. Pour remaining half of batter on top. Bake 25-30 minutes or until brown on top. Serve with green salad and ENJOY!
Monday, August 23, 2010
1 quart tea
Juice of 3 lemons
2 cups sugar
2 cups water
1 tsp. vanilla extract
1 tsp almond extract
Mix together. Mix ½ bottle of ginger ale to ½ of recipe of iced tea. Serve in pretty wine glasses with lemon or orange slice.
Fruit and Mint Iced Tea
**can do this with mint tea bags instead of using fresh mint
1 qt boiling water
8 regular size tea bags (caff or decaff)
½ cup fresh mint leaves
1½ cups sugar
1 – 6 oz can frozen lemonade, undiluted
1 - 6 oz can frozen limeade, undiluted
¾ cup orange juice
3 qts of cold water
Boil one qt of water and remove from heat. Add tea bags and mint; cover and steep for 30 minutes; discard tea bags, stir in sugar and next 4 ingredients. Pour tea through a strainer into large container. Chill – serve over ice. `
Sunday, August 22, 2010
What you need for Grilled Corn Mexican Style:
- 1/3 cup (about 1 1/2 ounces) of grated Parmesan
- 4 ears of corn, husks and silk removed, cut each in half
- 1 tablespoon of butter, room temperature
- Coarse salt and ground pepper
- 2 tablespoons of light mayonnaise
- 1/4 teaspoon of chili powder (I like to use Chipotle)
- 1 lime, cut into wedges for serving
What to do:
1. Heat your grill to high. Place the cheese on a plate or in a shallow bowl and set aside.
2. Brush the corn with butter and season with salt and pepper. Grill it, turning every 2 to 3 minutes, until tender and slightly charred, usually for about 10 to 12 minutes. Take it off the grill and let the corn cool 2 to 3 minutes.
3. Brush the corn with mayonnaise, and roll in the cheese to coat. Sprinkle with chili powder.
Serve Grilled Corn Mexican Style with lime wedges and enjoy, enjoy, enjoy! Summer will not escape me yet! :)
Thursday, August 19, 2010
Tuesday, August 17, 2010
Biscuits - from Homesick Texan
Two cups of flour
1 tablespoon of baking powder
1 teaspoon of sugar (can add more to taste)
1/2 teaspoon of salt
1 stick of butter, cold (8 tablespoons)
3/4 cup of buttermilk, cream or half-and-half
Preheat the oven to 450 degrees.
Mix all the dry ingredients together.
Cut the stick of butter into pieces, and work into the flour mixture with your hands or a pastry blender until it resembles pea-sized crumbs.
Add the liquid, mixing until a bit loose and sticky.
Pour dough out on a floured surface, and knead for a minute. Dough should be smooth and no longer wet. You can sprinkle more flour on the surface if you find it’s sticking.
Take dough into a ball, and hit it with a rolling pin, turning it and folding it in half every few whacks. Do this for a couple of minutes.
Roll out dough until it’s 1/4 of an inch thick, and then fold it in half.
Using a round cutter (can use a glass or a cup if don’t have a biscuit cutter) cut out your biscuits from folded dough.
Place on a greased baking sheet close together (so they rise up not out), and bake for 15 minutes or until the tops are golden brown.
Makes 10-12 biscuits.
If you don’t want to roll and cut them out, after kneading and beating the dough you can drop the dough onto the baking sheet with a spoon. They’re not as symmetrical (dropped biscuits are also known as cat head biscuits) but they’re no less delicious.
Saturday, August 14, 2010
Fish Tacos with Lime Cilantro Creme
Brush the filets with olive and generously season with Fiesta fajita seasoning(here in Nebraska, I could only find Kroger fajita seasoning-what is a girl to do!) Grill and separate into bite size pieces with two forks.
Lime Cilantro Creme
1/4 cup thinly sliced green onions
1/4 cup chopped cilantro
3 Tbsp mayonnaise
3 Tbsp sour cream
1 tsp grated lime peel
1 1/2 tsp fresh lime juice
1/4 tsp salt
1 garlic cloved, minced
Mix creme and refrigerate til ready to enjoy. I would double or triple the creme depending on the size of your family. My husband, myself and one of our daughters almost finished off one recipe of creme... but like I said - I loved it!
We enjoyed our fish in white corn tortillas topped with cabbage slaw, lime cilantro creme and sliced avocados with sides of black beans and Texmati rice! YUM!
5 Minute Oklahoma Strawberry Shortcake
2 lbs of strawberries, washed, sliced and covered with sugar and I mean covered(in my East Texas accent) as the strawberries need to make a lot of juice. Mash to help make juice and let them sit in the refrigerator long enough to make lots of juice. The cake isn't just terribly sweet so all of the sweetness from this dessert is coming from the strawberries.
Break 2 eggs in a 2 cup measuring cup and add milk to make 1 1/4 cup.
Mix in a bowl:
3/4 cup sugar
1 1/2 cup flour
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
Add eggs and milk and mix. Spray a 9x13 pan that has been generously sprayed with Pam. Bake at 350 degrees until done. In my oven, this took about 20 minutes. Flip out on to cooling rack to cook completely. Slice cake in half, lengthwise and place the bottom layer into a glass 9x13 or some type of deep dish. Cover the cake with half the strawberry mixture and juice - soaking this layer. Top with the other half of cake and then the rest of the strawberries and juice, soaking this layer. Refrigerate. When ready to serve, top with Reddi-wip!
The secret to this cake is to soak up all of the juice! Enjoy!
Friday, August 13, 2010
1 cup butter
1 cups sugar
Cream the above, then add:
1 tsp vanilla
3 mashed bananas
In separate bowl, mix:
3 cups flour
2 tsp baking powder
2 tsp baking soda
1 cup sour cream or 1 cup plain yogurt (I used sour cream)
Add dry ingredients to creamed mixture alternating with sour cream.
Mix topping in separate bowl:
1 tsp cinnamon
1/2 cup brown sugar
1 1/2 cups chocolate chips
Spray a 9 x 13 with Pam and pour in half of batter then top with half of the topping and add remaining batter. Top with remaining topping. Bake for 350 for 50 minutes.
Wednesday, August 11, 2010
I have many food weaknesses...but a good cookie...crunchy on the outside and soft on the inside..I just can't resist!
Years ago, a few Sunday school friends got together to do some Christmas baking. This recipe came from Robyn Brown. She has since moved away. I believe she said this recipe came from her grandmother. "everything is in this cookie but the dishpans"
1 cup brown sugar
1 cup white sugar
1 cup oil
1 tsp. vanilla
1 tsp. baking powder
Mix well and add:
2 cups flour ( I used Eagle Mills whole grain)
3/4 cup quick cooking oatmeal
2 cups corn flakes
1/2 cup raisins (I used dried cherries)
1 cup coconut
6 oz. chocolate chips
Mix again and bake at 325 for 8-10 minutes.
Tuesday, August 10, 2010
SLOW COOKER BBQ BEEF SANDWICHES
2 – 3 lbs. lean boneless chuck roast
1 cup tomato ketchup
4 Tbsp. brown sugar
3 cloves crushed garlic
1 Tbsp. Worcestershire sauce
3 Tbsp. red wine vinegar
1 tsp. liquid smoke flavoring
1 tsp. salt
1 tsp. pepper
10 -12 soft French rolls or sandwich buns
Spray Crockpot with PAM. Place beef in slow cooker. Combine ingredients and pour over the meat. Cover and cook on low 8 – 9 hours. Shred the beef by pulling it apart with 2 forks. Add enough sauce to get the desired texture. Spoon on warm rolls.
Chris' brother Shay was in town for a guy's golf weekend. They had a great time playing golf with like 18 other guys in western Nebraska. Shay lives in Florida with his family. We happened to have all 3 girls at home so we grabbed a picture with Uncle Shay.
Saturday, August 7, 2010
1/2 cup Finely chopped onion
1/4 cup Finely chopped green pepper
2 Tbsb Butter
1 can Cream of Chicken soup
2/3 cup Milk
8 oz Package Barilla no-cook lasagna noodles
16 oz Small curd cottage cheese
8 oz Cream cheese-cubed
2 ½ cup Cooked-cubed chicken
3 cups Shredded cheddar cheese
1/4 cup Grated Parmesan cheese
Heat oven to 350 degrees F. In large skillet sauté onion and green pepper in butter until tender. Stir in soup and milk. Lightly spray bottom of 9 x 13 pan and spread enough sauce to lightly cover bottom. Layer 1/3 of noodles, cottage cheese, cream cheese cubes, chicken, sauce, and cheddar cheese in order. Repeat 2 more times. Sprinkle top with Parmesan cheese. Bake 50 to 60 minutes and let sit for 5 min. before eating.
** I boiled my chicken breasts. I reserved some chicken broth in case I needed some extra liquid. I did add maybe a1/2 cup to the soup and milk mixture to make the sauce go a little further..I have also used precooked chicken that I get from Costco, and it was even easier and still very yummy!
Tuesday, August 3, 2010
1 cup light Karo syrup
1 cup sugar
1 cup creamy peanut butter
6 cups rice krispies
12 oz. chocolate chips
12 oz. butterscotch chips
Bring Karo syrup to a boil in a small saucepan and remove from heat. Add 1 cup sugar and stir till melted. Add peanut butter and blend. Pour rice krispies into a large bowl. Pour syrup mixture over cereal and gently stir. Pat into in a lightly greased 9 x 13. Melt both chips together in a microwave bowl. Stir to make sure all chips are melted and pour over cereal mixture. Spread to cover the entire top. Refrigerate just til firm.
Monday, August 2, 2010
This recipe is from a dear friend that I met when I first moved to Omaha 12 years ago. She and her family were our neighbors. Miss Pat and Mr. Phil - as my children refer to them - were our live-savers. Our families were together all of the time. Many nights of last minute get togethers for meals, movies, etc. We had some great times. We were from Texas and they were from Pennsylvania - two very different families from two different worlds -who became lifelong friends. Miss Pat is a great cook and this is just one of my many recipes that we shared. I used to sit our her bar stool and we would share ideas! I miss YA'LL!!
2 Tbsp. olive oil
2 (10 oz.) boneless breasts (cut into ¾ inch strips)
flour for dredging
2 cloves minced garlic
¼ tsp. oregano
¼ tsp. basil
1/3 cup white wine
½ cup chicken broth
3 Tbsp. grated parmesan cheese
Heat olive oil in a sauté pan over high heat. Dredge chicken in flour. ( I put my chicken in a container, added flour and s/p, covered and shook) Over med high heat, sauté strips in oil until golden brown – approximately 1 ½ minutes on first side and 30 seconds on the other side. Add garlic and sauté until garlic is lightly browned – approximately 30 – 45 seconds. Add oregano, basil, salt white pepper, white wine, broth and parmesan cheese. (I did add more wine, broth and spices as my family is a "saucy" kind of family. Cook until thoroughly heated. Serve with rice or pasta.
*Feel free to lower the heat a little if this is cooking too fast for you. Be organized when you start because it does cook fast but it is way yummy!!