Thursday, August 27, 2009

Carnes En Su Jugo

This is a very tasty Mexican dish, popular in the state of Mexico where I was born. It is very fast and easy to make. It is accompanied with whole cooked beans. I'll let you know how to prepare these below.
Green Salsa: Look under the label "salsas" for the recipe
Chunk of meat (try and get a really good cut that doesn't have too much fat in it)
1 pkg of bacon
2-3 bunches of green onions-chopped
1/4-1/2 small onion-chopped
salt to taste
Cut bacon into small pieces, cook, and place over paper towels to remove excess fat. Set aside.
Cut meat into small bite size pieces and place them in a pan, add salt and cook in medium heat along with the chopped onion (not the green onions). Note: I didn't really specify an amount of meat because it depends on how meaty you want it. Anyway, when the meat is ready, add the cooked bacon, green onions and green salsa. Make sure you make enough salsa because the finished product is supposed to be soupy. Cook for another 10 minutes or so. Serve over beans

To cook beans all you need is dry beans, water and salt.
Wash beans and place them in a pot with enough water (water evaporates pretty fast so make sure you added enough from the start), add salt. It will take about two hours to cook the beans unless you are using a pressure cooker (if you do, the process is way! faster). The beans are ready when soft.
Corn tortillas are the best with Carnes en su Jugo, specially when they are home made! Enjoy

Tuesday, August 25, 2009

$250 Nieman-Marcus Cookie Recipe

This is an EXTREMELY delicious cookie recipe, my husband begs me to make these cookies for him. This recipe is also very popular as an internet search because of the story behind it. You wanna hear the story??? Well it goes something like this.....

"My daughter and I had just finished a salad at Nieman-Marcus Cafe in Dallas and decided to have a small dessert. Because both of us are such cookie lovers, we decided to try the "Nieman-Marcus Cooke." It was so excellent that I asked if they would give me the recipe and the waitress said with a small frown, "I'm afraid not." Well, I said, would you let me buy the recipe? With a cute smile, she said, "Yes." I asked how much , and she responded, "Only two fifty, it's a great deal!" I said with approval, just add it to my tab. Thirty days later, I received my VISA statement from Nieman-Marcus and it was $285.00. I looked again and I remembered I had only spent $9.95 fro two salads and about $20.00 for a scarf. As I glanced at the bottom of the statement, it said, "Cookie Recipe- $250.00." That's outrageous!! I called Neiman's Accounting Dept. and told them the waitress said it was "two-fifty," which clearly does not mean "two hundred and fifty dollars" by any POSSIBLE interpretation of the phrase. Nieman-Marcus refused to budge. They would not refund my money, because according to them, "What the waitress told you is not our problem. You have already seen the recipe-we absolutely will not refund your money at this point." I explained to her the criminal statutes which govern fraud in Texas, I threatened to refer them to Better Business Bureau and the State's Attorney General for engaging in fraud. I was basically told, "Do what you want, we don't give a crap, and we're not refunding your money." I waited, thinking of how I could get even, or even try and get any of my money back."
"I just said, "Okay, you folks got my $250, and now I'm going to have $250.00 worth of fun." I told her that I was going to see to it that every cookie lover in the United States with an e-mail account has a $250.00 cookie recipe from Nieman-Marcus... for free. She replied, "I wish you wouldn't do this." I said, "Well, you should have thought of that before you ripped me off, and slammed down the phone on her So, here it is!!! Please, please, please pass it on to everyone you can possibly think of. I paid $250 dollars for this... I don't want Nieman-Marcus to ever get another penny off of this recipe."
What a story huh! All I can say is thank you to whoever this lady is for passing the recipe, because the cookies are super yummy! Anyway, here is the recipe. Note: This recipe makes a ton of cookies so you may want to make just half.

2 C butter
4 C flour
2 tsp baking soda
5 C blended oatmeal (I measure the 5 c first and then blend it)
24 ounces chocolate chips (I use half milk chocolate and half white)
2 C brown sugar
1 tsp salt
1 8 ounce Hershey bar (grated)
4 Eggs
2 tsp baking powder
3 C chopped nuts
2 tsp vanilla
2 C sugar

1. Blend oatmeal in a blender and mix with all the other dry ingredients
2. Cream the butter and both sugars
3. Add eggs and vanilla and then combine wet ingredients to dry ingredients
4. Mix chips, Hershey bar and nuts
5. Roll into balls and place two inches apart on a cookie sheet
6. Bake for 10 minutes at 375 degrees.

Sunday, August 23, 2009


A lady from my husband's mission in New Mexico gave him this recipe. She called it "Sopapillas", but when we made it in Idaho we called it "Scones". Here in California "scones" are a dense breakfast bread whereas this recipe is more of a dessert (part of the doughnut family). So call it what you wish and enjoy!

5 cups flour
2 cups warm water
1/4 cup sugar
2 pkgs yeast (or 2 Tbsp)
3 tsp salt
1 egg
3 heaping Tbsp of shortening

Soak yeast in 1/2 cup water with 2 Tbsps sugar for 5 min. Mix all ingredients, knead and let rise for 45 min. to 1 hour. Roll out dough to pie dough thickness, cut in squares and let rise for 10 to 20 min. Fry in hot shortening or lard in deep fryer or kettle. Serve hot with honey butter spread.

Fabulous French Bread

My mom shared this recipe with me. It is very easy and good, but plan on about 2 1/2 hours for finished product. Beware: I made this recipe for a church gathering and have been requested to make it repeatedly since! It is a good one! :)

2 ½ c very warm water
2 tbsp sugar
1 tbsp salt
2 tbsp cooking oil
6 c flour, stirred and measured
2 pkgs dry yeast (2 tbsp = 1 package)

Into a large warm mixing bowl, pour warm water, then stir in sugar, salt, oil, half the flour, and yeast. Beat vigorously 2 or 3 minutes. Stir in remaining flour until all dry ingredients are completely mixed in, leaving spoon right in heavy batter.
Allow dough to rest 10 minutes, then stir down. Allow dough to rest another 10 minutes, then stir down. Repeat this process until dough has been stirred down five times.
Turn dough onto floured board, knead only enough to coat dough with flour so it can be handled. Divide into two parts. Roll each part of dough into rectangle about 9 inches x 12 inches and roll up like a jelly roll Rolling from long side. Pinch edge of loaf to seal the dough. Arrange lengthwise on large cookie sheet that has been sprinkled with corn meal, allowing room for both loaves. Cover lightly and let rise at room temperature for 30 minutes. With very sharp knife, cut three gashes at an angle on top then brush entire surface with slightly beaten egg whites. If desired, sprinkle with sesame or poppy seeds.
Bake immediately at 400 F or 350 F in convention oven for 25-30 minutes or until brown. Remove from baking sheets immediately and cool on racks. Makes two loaves.

Saturday, August 22, 2009

Roasted Summer Veggies


2 medium-large potatoes
yellow squash
2 c peppers (you can use a variety or just green if you don't have red and yellow peppers),
1 c tomatoes, cut in long thin pieces like the peppers
1 tsp dried oregano
1/2 tsp salt
1/2 c parmesan cheese
1 tbsp butter, cut into tiny pieces
Ground black pepper to taste

Prick the potatoes (unpeeled) and cook them in the microwave for 3 minutes on high. Cut them into thin slices when done. Cut the yellow squash and zuchinni into thin slices as well.

Grease your baking dish and layer your veggies beginning with the potatoes. Then add slices of yellow squash, zuchini, peppers, and tomatoes. add some of the oregano, salt, black pepper and cheese. Repeat the layers and top with the small pieces of butter. Cover with aluminum foil and bake at 375 degrees for about 25 minutes (until veggies are tender). Bake for an additional 10 minutes uncovered to brown them a bit.

This is what your dish will look like before baking.

Friday, August 21, 2009

Gourmet Grilled Fish Tacos

If you haven't had Rubio's Tacos you are missing out! There is a solution though, I found this recipe on the Internet and perfected it. The key is in the sauce and the preparation! For pictures of what a grilled gourmet taco looks like:

Fish Marinade:
1 cup seeded and chopped tomatoes (about 1/2 pound)
3 scallions, thinly sliced
2 fresh or pickled jalapeño chilies seeded and minced
2 tablespoons fresh lime juice
2 tablespoons white-wine vinegar
3 tablespoons olive oil
3 tablespoons fresh cilantro, chopped
1 1/2 pounds of firm fleshed white fish (striped bass, halibut, tilapia)

Rubios Sauce:
1/2 cup plain yogurt
1/2 cup mayonnaise
1/2 teaspoon cumin
1/2 teaspoon chopped fresh dill
1/4 teaspoon cayenne
juice of 1 lime salt to taste
(I have made it without the yogurt since I didn't have it on hand and it was good)

15 small corn tortillas
Shredded sharp cheddar cheese
Rubios Sauce
Prepared Fish
2 avocados, sliced
your favorite salsa
cilantro, chopped
diced onions
chopped cooked bacon

In a bowl combine the ingredients for the marinade. Add the fish. Cover and refrigerate for at least an hour or overnight.

Make the Rubios sauce by whisking the ingredients together in a bowl. Cover and refrigerate. Can be made two days ahead.

Using foil, make a "bowl" for fish to grill in. Transfer the fish from the marinade and place onto the foil. place another layer of foil over the top and press the edges to "seal" to the foil plate underneath. Prepare barbecue (medium-high heat). Grill the fish until the center is just opaque.

To prepare the taco, spray grease on a frying pan, take a tortilla and cover it with shredded cheese, flip tortilla on to greased pan cheese side down, grilling cheese over medium heat until melted and golden. Using a spatula, flip tortilla onto a plate cheese side up. Spread a spoonful of sauce over cheese. Add grilled fish and any other fixings you enjoy.

Brownie Cookies

Super easy and super good!

1 package of brownie mix

1/2 package cookie mix

Prepare the brownies. Let cook for about 20 minutes. Then take out of oven and sprinkle cookie dough on top of almost finished brownies. Then put back into oven and cook for another 7- 10 minutes. Enjoy!

Baked French Toast Casserole

This recipe by Paula Deen is great if you don't want to spend much time in the morning preparing breakfast because you prep it the night before and then just pop it in oven in the morning. Great for a big group and extra yummy!

1 loaf French bread (13 to 16 ounces)
Butter, for pan
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons sugar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Raspberry Syrup, recipe follows

Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.
In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup.

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.

Raspberry Syrup:
1 cup raspberry preserves
3 tablespoons water
2 tablespoons raspberry liqueur (recommended: Framboise)

Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.

Brazilian chicken stroganoff (Estrogonofe de frango)

Here' my secret recipe for chicken stroganoff. Well, I guess it's not so secret anymore!


- 4-5 large boneless/skinless chicken breast, chopped
- 1 cup chopped onions
- 1 cup mushrooms (optional)
- 4 tbsp. butter
- 1 tbsp. paprika
- 1 can cream of chicken
- 2 tbsp. ketchup
- 3-4 cups (or one large container) tomato sauce
- 1 small can of table cream (found in latin section at grocery store)
- salt and pepper

Season chicken with salt and pepper. Melt butter and add chopped onions. Sautee the onions and add chicken. Keep stirring for about 3 minutes and add the mushrooms. Let cook in medium heat until mushrooms are soft. Add paprika and ketchup. Stir everything and add tomato sauce and cream of chicken. Simmer in low heat for about 10 minutes and add table cream. Season with salt and/or garlic salt and serve over rice.

Thursday, August 20, 2009

Philly OREO Cheesecake

Sorry, I don't have a picture, but I haven't made this in a while. The cheesecake is delicious and very easy to make! I made this a while ago for a work potluck and everyone loved it. It was one of the things that was gone the fastest!
(If you want to see a picture you can go to the Kraft website, you can find the link on this blog)

Prep. Time: 20 min. plus refrigerating
Total: 5 hrs (including refrigerating)


1 pkg (1 lb 2 oz) OREO Chocolate Sandwich Cookies, divided
1/4 c (1/2 stick) butter or margarine, melted
4 pkg (8 oz each) PHILADELPHIA cream cheese softened
1 c sugar
1 tsp vanilla
1 c Sour cream
4 eggs

Oven to 325 degrees. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Place 30 of the cookies in food processor: cover. Process 30-45 sec. or until finely ground. Add butter: mix well. Press firmly onto bottom of prepared pan.

Cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream: mix well. Add eggs , one at a time, beating just until blended after each addition. Chop remaining cookies. Gently stir 1-1/2 cups of the chopped cookies into cream cheese batter. Pour over crust; sprinkle with the remaining chopped cookies.

45 minutes or until center is almost set. Cool. Refrigerate 4 hours or overnight. Lift cheesecake from pan, using foil handles, Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator.

Saturday, August 15, 2009


This recipe was given to me by my cousin Nashma. It is a Pakistani appetizer and it's delicious. I remember eating it at her house whenever I would visit, and since I hadn't eaten it in years, I decided to try and make them myself.
You will need a special flour for the batter called "Besan Flour" or "chickpea flour," which you can find at an Indian store. Lucky for me, there are several Indian stores in the Salt Lake area so it was not hard to find.

While at the Indian store, the owner recommended I buy "Pakora Masala" (spices for Pakora). Now, my cousin did not really include that on her recipe, but I decided to add it anyway (they are delicious either way). I used very little, probably about a teaspoon of it, and skipped the cumin and dry cilantro since I was adding this (plus this mix of spices already has cumin).
This is what the the small box of ground spices looks like. It is a blend of spices that includes: Coriander, salt, chilli, dry mango, cumin, pepper, cinnamon, nutmeg, cardamom seeds, etc. Remember, it's not really necessary to have all these spices, cumin and dry cilantro are fine to use on the recipe.


Besan Flour
Green onions-chopped
Seeded jalapeno (s)-chopped
Fresh cilantro-chopped
Salt to taste (you don't need to much)
Dry cilantro
1 egg
Finely diced potatoes

Mix all the veggies and then start adding the flour a little at a time, mix well. Add water as needed, a little bit at a time because you do not want your dough/veggie mix to be runny. You want to make sure that the dough/veggie mix will not fall apart, so if it's starts holding together then you are ready to fry the pakora.

Drop teaspoon fulls of dough into hot oil, and cook both sides. I cooked one first just to see if it needed more salt or not. If the oil is at the right temperature, it really won't take long for them to start getting a golden/brown color. Place cooked pakoras over some paper towels to remove any excess oil. Serve warm (I think they taste best warm) with yogurt sauce.

Sauce Ingredients:
Plain yogurt
Fresh cilantro

Place all ingredients in blender and mix well. Keep refrigerated.

Thursday, August 13, 2009

Zucchini Brownies


2 c shredded zucchini
2 c sifted flour
1 1/4 c sugar
1 tsp salt
1 1/2 tsp baking soda
2 tsp vanilla
1/2 c cocoa
1/2 c oil or melted butter
3/4-1 c water

Sift dry ingredients. Combine zucchini, oil, vanilla. Blend with dry ingredients. Add water 1/4 c at a time until desired consistency. Spread batter in oiled pan and bake at 350 degrees for 30 minutes or until a toothpick inserted in the middle comes out clean.


3 tbsp cocoa
2 tbsp butter
1/8 c milk
dash salt
1 c powdered sugar
1/4 tsp vanilla

Mix ingredients and frost brownies while warm.

Saturday, August 8, 2009

German Pancakes


1 c flour
1 c milk
4 eggs
1/8 tsp salt
3 tbsp butter

Heat oven to 425 degrees. While oven pre-heats, mix all ingredients except for butter (don't over mix). In a large baking dish place butter and melt in oven (watch it so it doesn't burn). Pour mix over melted butter and bake for 20-23 minutes. Serve with fruit and syrup

This is what the pancake looks like when you pull it out of the oven, all puffed-up.

Roasted Potatoes

This is my simple way of roasting potatoes and they turn out pretty tasty.
red potatoes
ranch salad dressing
olive oil
dry parsley flakes
Cut potatoes in large chunks (I cut mine in 4-6 pieces depending on the size of the potato) and place in baking dish. Add ranch dressing, very little olive oil, salt, pepper and parsley flakes and coat potatoes well. Cover dish with aluminum foil and bake at 385 for about 20 minutes or until they are starting to get tender. Bake an additional 10 minutes without the foil to brown.

Hawaiian Ribs

I found this recipe in the cookbook "Favorite Brand Name All-New Best-Loved Recipes of all time" (highly recommend the book). The book has great ideas so I decided to try out this recipe. As you will see in the ingredients, the recipe calls for ginger, but I didn't have any so I substituted the ginger for a little "allspice" and "crushed black pepper." I've never really used ginger in cooking so I don't really know it's taste...but the sauce turned out really good without it.


1 can (8 ounces) crushed pineapple in juice, undrained
1/3 c apricot jam
3 tbsp French's Classic yellow Mustard
1 tbsp red wine vinegar
2 tsp grated peeled fresh ginger
1 clove garlic, minced
3 to 4 pounds pork baby back ribs*

*If baby back ribs are not available, substitute 4 lbs pork spareribs, cut in half lengthwise. Cut spareribs into 3-4 rib portions. Cook 20 minutes in enough boiling water to cover. Grill ribs 30-40 minutes or until no longer pink near bone, brushing with portion of pineapple mixture during last 10 minutes.

Combine crushed pineapple with juice, apricot jam, mustard, vinegar, ginger and garlic in blender or food processor. Cover and process until very smooth.

On oiled grill. Grill ribs over medium heat 40 minutes or until ribs are no longer pink near bone. Brush ribs with portion of pineapple sauce mixture during last 10 minutes of cooking. Cut into individuals ribs to serve. Serve remaining sauce for dipping.

Thursday, August 6, 2009

Creamy Parmesan Chicken Pasta & Vegetables



2 Tbsp. minced Garlic
4 Tbsp. Butter
2 Tbsp. Flour
2 cups Milk
3/4 cup grated Parmesan cheese
salt to taste

2 chicken breasts, cubed
Favorite chicken marinade (I like Stubb's)
8 oz. Penne Pasta (or whatever pasta you have on hand)
1 cup diced Tomatoes
Fresh Green Beans, cooked
Fresh or dried Parsley Flakes and Pamesan Cheese

NOTE: Use whatever veggies you have on hand. Red bell peppers, zucchini, artichoke, asparagus would all be good in this dish.

Cover diced chicken with marinade in a bowl. Set aside in refrigerator to allow chicken to absorb the flavors of the marinade. Cut off ends of Green Beans and cut in half. Place in small saucepan and add water until beans are covered. Cook over medium heat until beans become al dente. (Tender, yet crisp) As beans are cooking, heat water for pasta and cook pasta according to package directions.

In a seperate pan saute garlic in butter over medium heat. Add flour to make roux. Slowly mix in milk. Allow sauce to thicken, stirring constantly. When sauce reaches desired consistency, add Parmesan and stir until combined. If sauce becomes too thick, add additional milk as desired.

To cook chicken, heat a Tbsp of oil in a frying pan on medium heat. Place cubed chicken in the pan and cook for 4 min. Flip the chicken to other side and cook an additional 4 min. or until cooked.

To serve on a platter or individual plates: Spoon pasta on to plate or platter. Add tomatoes, chicken and green beans. Spoon sauce over all and sprinkle grated Parmesan and parsley over top. Serve with toasted french bread.

Zucchini Bread


1/2 cup oil
1 c brown sugar
1 c granulated sugar
3 tsp vanilla
3 c flour
1 tsp salt
1/4 tsp baking powder
1/2 c water
3 eggs
2 c grated zucchini
1 tsp baking soda
3 tsp cinnamon
nuts or raisins (optional)


Combine all wet ingredients first, then add dry ingredients and mix well. Bake in two greased loaf pans at 350 degrees for about 1 hour.

Monday, August 3, 2009

Creamy Poblano Rice with Chicken

I found this recipe in the Nestle website and thought it sounded pretty good, sure enough it was delicious! I've made it several times since then and I love the flavors and the creaminest of the rice. It may not look as appealing on the picture but I'm sure you'll love the taste!

For this recipe you'll need Poblano peppers (pictured above). These are large (around 4-7" long, 2-3" wide)mild chili peppers that are dark green in color. The plate they are on is about 8 inches long so that showes you how large they are. They are very popular so you'll most likely find them in your local grocery store. This is the type of pepper you would use when making Chiles Rellenos (Stuffed Peppers) of my future posts.

Note: I copied the ingredients exactly as they show on the Nestle site. However, when I make it, I don't add the pepper flakes or paprika.

3 tablespoons vegetable oil, divided
1 small onion, finely chopped
1 small poblano chile pepper, finely chopped
2 (about 8 ounces total) boneless, skinless chicken breast halves, cut into bite-size pieces
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes or paprika (optional)
1 cup uncooked medium or short grain rice
3 1/2 cups chicken broth
1 can (12 fluid ounces) evaporated milk
1 can (4 ounces) mushroom pieces, drained (optional)

HEAT 2 tablespoons oil in large, nonstick saucepan over medium heat. Add onion and chile pepper; cook, stirring frequently, for 2 minutes.
***Add chicken, black pepper and red pepper flakes; cook, stirring frequently, until chicken is lightly browned and no longer pink. Remove chicken mixture to bowl; set aside.
***HEAT remaining oil in same saucepan over medium heat. Add rice; stir to coat well. Microwave broth in 1-quart microwave-safe measuring cup on HIGH (100%) power for 3 1/2 to 4 minutes or until very hot.
***ADD hot broth to rice small amounts at a time, stirring constantly. Allow each addition of broth to be absorbed before adding more. Once broth is gone, add evaporated milk in the same manner, stirring until absorbed. The process will take between 25 to 35 minutes. When the rice soft, stir in reserved chicken mixture and mushrooms. Rice should be creamy, not soupy.
***Note: As I mentioned before, poblano peppers are mild but sometimes they might be just a little spicy. I recommend wearing a glove when cutting it just to make sure your hands don't get irritated.

Saturday, August 1, 2009

Enchiladas Verdes (Green Chicken Enchiladas


Green Salsa (see salsa's for recipe)

Corn tortillas

Cooked chicken-shredded

1 large onion-finely chopped

Queso Fresco (Fresh Mexican Cheese)-crumbled/shredded (if you can't find it, use Monterrey Jack or Mozzarella)


Warm corn tortillas in a griddle to make them soft (don't over-cook), dip them in green salsa, add chicken, onion, cheese and roll, continue process until your baking pan is full and then pour green salsa over them. Top with onion and cheese. You can do a single or double layer, just repeat process. Bake at 350 until cheese melts. Serve enchiladas with sour cream, refried beans and rice.

Green Salsa

This salsa is very tasty! It's great for a variety of dishes or just eat it with chips.


1 1/2 lbs tomatillos

3-5 Fresh Jalapenos (depends on how spicy you want it)

1 bunch of cilantro

1 garlic clove



Remove the husk (leaf) of the tomatillos and wash them. In a sauce pan boil the tomatillos along with the jalapenos. Make sure you don't overcook the tomatillos or they will break apart and you will have a hard time getting them out of the pan. Let the tomatillos and jalapenos cool and then pour them in the blender with a little bit of the water. Add salt, garlic and cilantro and blend. Enjoy!!! (Tomatillos can be found at your regular grocery store)