Archive for September, 2013


Applesauce Bread

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1/2 cup of softened butter                 1 c. sugar                1 1/2 c. flour

1 large egg                  1 1/2 tsp. baking soda       3/4 tsp. nutmeg

1 t. cinnamon        1/2 t. salt                   1 1/2c. applesauce

1 t. vanilla

Preheat oven to 350 degrees.  Prep two small loaf pans.  Spray with cooking spray or line with parchment paper.

In bowl, blend butter, eggs and sugar.  Then add all the dry ingredients. After it starts to form a crumbly dough, pour in applesauce and vanilla.    Bake at 350 for 40 minutes.

Tacos with pickled veggies

I have never tried pickled veggies on Mexican but I know people who have and really like the flavor combo’s….worth a try.

For the pickles:
1 cup carrots, julienned
1 cup radishes, sliced thin
1 cup onions, sliced thin
1 cup jalapeños, sliced thin
2 cups distilled white vinegar
2 cups water
3 tablespoons sugar
2 tablespoons salt
2 tablespoons pepper

For the taco meat:
1 pound ground beef
1 large tomato, chopped
1 medium onion, chopped
1-2 jalapeños (or any other chilis, just be educated about what kind of spice you may be forcing upon yourself), chopped
1 clove garlic, smashed and pasted
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon butter
4 ounces beer
2 ounces tequila
Tortillas, shredded cheese and lettuce, sour cream and salsa for serving

Directions:
1. Pickle the vegetables
Bring the liquid ingredients to a boil in a medium pot. Cook for about a minute, then remove from the heat and pour over your prepped veggies in separate containers. Cover tightly and let sit for an hour, then stick the pickled veggies in the fridge until ready to use. Look at that, you just made pickles.

2. Sauté the onions and garlic
Get a good size skillet going on medium-low to medium heat and throw in your butter. When it’s hot, add the onion and garlic. Cook for 7-8 minutes or until translucent, then pour in a shot of tequila.

3. Add tomatoes and jalapeños
Add the tomatoes and jalapeños and half the beer, season with salt and pepper, then turn up the heat to a fast simmer and cook uncovered for 5 minutes.

4. Add the beef and seasonings
 Once the ingredients are nice and soft, add your ground beef – break it up beforehand with your hands, or in the pan with a spatula or big spoon. Add a little more salt and pepper, then throw in the cumin and chili powder. Let that cook for a minute or two until just starting to color, then add the rest of the beer and tequila.

5. Simmer together
Cover with a lid or foil (works great as a lid when none can be found) and let the meat simmer until the liquid is almost gone.

6. Uncover, finish and eat
At that point, uncover and let cook another few minutes until there is no more liquid floating around – it should still look really most though, remember key points #1 & #2. That’s what the beer and tequila applications were for. Assemble your tacos in tortillas (double-up if you’re planning on overstuffing) and top with pickled vegetables, cheese, lettuce, sour cream and salsa. Oh, and hot sauce. Don’t forget that.

10 large fresh jalapeños
2 tablespoons olive oil
10 slices bacon, uncooked
1/2 cup string cheese or Oaxaca cheese, chopped small
1/2 cup favorite guacamole recipe

Directions:

1. Preheat a large, nonstick skillet to medium heat for 2 to 3 minutes. Toss the peppers with the 2 tablespoons of oil and add them to hot pan.

2. Cook the peppers, turning as needed, until the skins blister slightly and blacken in most spots. Remove from pan and let cool completely.

3. Once peppers have cooled, carefully make a T shape cut right below the base of the pepper. Open up the pepper and remove all the seeds and membranes. Fill the pepper with cheese on one half and guacamole on the other half. Do not over stuff.

3. Wrap each pepper with bacon and cook at medium heat in that same nonstick pan until the bacon is crisp and cooked through. Transfer peppers to a plate lined with paper towels. Let set for a few minutes before serving because they will be hot! Makes 10 peppers.

Notes: When preparing the guacamole for this recipe, make sure it’s nice and thick and not too watery. It will make for easier stuffing for the peppers.

Found this on Hispanic Kitchen’s site http://www.hispanickitchen.com/profiles/blogs/guacamol-cheese-stuffed-roasted-jalape-o-poppers

Spicy Cilantro Garlic Shrimp

up to 4 servings as an appetizer

5 T. olive oil               2 T. butter softened           

        2/3 c. chopped cilantro             juice of 1 lime                

         4 T Worcestershire sauce                  4 cloves of minced garlic

1 Habanero pepper minced….(I will use tamed Jalapeno’s for my hubby)

1 t. oregano             1 t. smoked paprika       

     1 t red pepper flakes (a shake for us)                 ½ t salt              

          ½ t. pepper                     1 lb. Large shrimp, cleaned and peeled

Combine all of the ingredients in a bowl, minus the shrimp Stir well to combine, taste for salt. Add in the shrimp and marinate in refrigerator for 45 minutes, no more than an hour.

Preheat grill to medium heat for 10 minutes or to 325 degrees. Remove shrimp from fridge 20 minutes before cooking.

Divide the shrimp, including the marinade into two foil packets, seal shut. Cook on grill with lid closed for 5-7 minutes, checking after 5. Remove from grill and let sit for 5 minutes before serving.

 

I found this on Hispanic Kitchen’s site……..http://www.hispanickitchen.com/profiles/blogs/spicy-cilantro-garlic-shrimp

Every Fall, local kindergartener’s bake Pumpkin Bread, sell it at the school and send the proceeds to a homeless shelter.  This bread is killer moist.  To our household it makes the onset of Fall when I finally give in and bake it…even if the calendar doesn’t yet say its Fall.

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Miss Rosemary’s Pumpkin Bread

3 1/3 c. flour

3 c. sugar

2 tsp. bk. soda

1 1/2 tsp. salt

2 tsp. cinnamon

1 tsp. nutmeg

1 tsp. allspice

few shakes of ground cloves

2/3 c. water

1 c. oil

4 eggs

1 small can of pumpkin

Mix the dry ingredients together.  Add the wet and mix until smooth.  Pour into 2 large greased and floured loaf pans.  Bake 1 hour and 15 minutes in a 350 degree oven.  Cool a bit and then remove from pans.  These freeze well if you need.

Glazed Cinnamon Scones

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As usual, I can not leave a recipe alone, although on this recipe I only changed up the crumb topping and the glaze.  When anything calls for sugar and cinnamon I have to pull out my jar of Trader Joe’s Sugar/coffee/chocolate grinder.  Glory it is good.  I have my basic scone recipe which is really good with mini chocolate chips but they family decided they like this one with the crumb topping and glaze.Image

Glazed Cinnamon Scones

Recipe adapted from The Coupon Project

Before I switched up the recipe I started with this version from Money Saving Mom  

Scone Ingredients:

2 cups flour (I used unbleached, but you could use half whole-wheat, half unbleached)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 egg, separated
3 Tablespoons honey
1/3 cup buttermilk (or 1/3 cup milk mixed with 1/2 teaspoon of lemon juice)

Crumb Topping (can be adjusted to your liking): or use Trader Joe’s Sugar grinder with dark chocolate, coffee beans and sugar….YUM

1-2 Tablespoons turbinado (or sugar)
1/2 teaspoon cinnamon

Glaze Ingredients (can be adjusted to your liking):

1 cup powdered sugar (you can make your own homemade unprocessed powdered sugar)
1-3 teaspoons milk (enough to make a glaze)
1/2 teaspoon vanilla

Preheat oven to 400 degrees. Combine flour, baking powder, baking soda and salt. Cut in butter until mixture is crumbly.

Separate the egg white and yolk. Set the egg white aside.

In a separate bowl, mix egg yolk, honey and buttermilk (or milk/lemon juice mixture). Add to the dry ingredients and stir until just combined.

Form dough into a ball on a floured surface. Roll or pat out to half an inch in thickness and eight inches in diameter. Cut into eight equally-sized pieces.

Transfer to a greased baking sheet. Whisk the egg white until froth forms and brush over the tops of scones. Mix turbinado and cinnamon together and sprinkle over egg-white-topped scones.

Bake at 400 degrees for 10 to 12 minutes.

Mix together powdered sugar, milk and vanilla until glaze forms. Drizzle over scones after they bake.