Wednesday, January 27, 2010
1 small onion, finely chopped
6-7 roma tomatoes, finely diced
3 jalapenos, seeded and finely chopped
1 bunch of cilantro, chopped
2 limes, juiced
salt to taste
Mix all ingredients and serve with chips. Pretty easy huh!
Note: the salsa will taste even better if you let it sit for a bit.
Monday, January 25, 2010
1 (9-inch) unbaked pastry shell
1 (16oz) can pumpkin (about 2 cups)
1 (140z) can Sweetened Condensed Milk
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
Topping: In medium bowl, combine 1/2 cup firmly packed light brown sugar and 1/2 cup flour; cut in 1/4 cup cold butter until crumbly. Stir in 1/4 cup chopped nuts. After 30 minutes of baking at 350, sprinkle on top of pie; bake 20 minutes longer or until golden.
Preheat oven to 425. In large mixer bowl, combine all ingredients except pastry shell; mix well. Pour into pastry shell. Bake 15 minutes. Reduce oven temperature to 350; bake 35 to 40 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool.
Monday, January 18, 2010
Note: This time I added Colby Jack cheese on the top and it turned out just as good.
Sunday, January 17, 2010
Saturday, January 16, 2010
Salt and pepper
When chicken tenders are done, dip them in the amazing sauce until they are completely covered. I accompanied this meal with some steamed rice, steamed broccoli, and a baked potato. You could just make the chicken tenders or wings as an appetizer on their own.
Wednesday, January 13, 2010
Preheat oven 375 degrees.
4 Cups Sliced Potatoes
2 Tbs Flour
1 Tsp Salt
1/8 Tsp Pepper
3 Tbs Butter
2 Cups Milk (warm)
1/2 Cup Shredded Cheese
Butter a 2 quart dish.
In a bowl combine flour, salt and pepper.
Place 1/3 potatoes into dish. Sprinkle 1/2 flour mixture over potatoes, repeat with another layer of potatoes and flour mix and top with remaining potatoes.
Dot with butter then pour warm milk over potatoes. Cover and bake 45 minutes.
Uncover sprinkle cheese over top, return to oven and bake, for 15 minutes, or until potatoes are tender and cheese has melted.
Cut meat into thin slices and place in a skillet, add some seasoning, cover, cook until meat is done.
Friday, January 8, 2010
6 eggs, separated
1/2 c sugar
1/2 c flour
1 tsp baking powder
1 tbsp vanilla
Whip egg whites until stiff, then add egg yolks and continue whipping until it's all mixed. Add the rest of the ingredients and continue beating for 2 or 3 minutes. Line a cookie sheet with aluminum foil and then grease it with cooking spray so the cake doesn't stick. Pour the batter and make sure it spreads evenly. Bake for about 10 minutes at 350 degrees. Follow the procedure as with any jelly roll (roll cake and let cool). When cake is cooled, unroll and spread dulce the leche or your favorite jelly. Roll back again, and slice it. You can sprinkle the slices with powdered sugar or leave them like that. Place the pionono in the fridge for about 10 minutes and then you can serve it.
Sunday, January 3, 2010
So here it is- in all its glory. Try it- and let me know what you think.
The roast does not require it to be browned before it is put in a crock pot.
Here are the ingredients- and don't turn away after you see them, try it, you'll LOVE it.
1 Cup Red Wine
1/3 Cup water
1 Packet Italian Seasoning Mix
2 Tablespoons Beef base ( I get mine from Costco- and its pretty cheap)
2-4 Cloves of Garlic
1 Onion- rough cut or fine cut ( depending on your preference of liking onions)
*My disclaimer- wine cooks off. So if your a strictly religious person and you don't drink, trust me, its o.k. to cook with. You won't be a sinner for cooking with it. :p
I keep it pretty simple. I rub the Italian Seasoning on the roast and put the onions under it inside the crock pot. I then add the wine, water, Beef Base, and Garlic. I tend to use a little more Beef Base than required, but it offsets the other ingredients perfectly.
Set it to cook for 8-10 hours turning it once half way through. We serve it with mashed potatoes and my favorite green bean casserole on the side. The gravy that is left in the crock pot is delicious. I thicken it with a little Corn Starch on the stove. It ends up being a very deep rich brown sauce, my own version of Demi-Glace. It adds a whole new flavor to an old classic that I know we all get tired of. Give it a try, and let me know! You'll love it!