Roasted Tomato Soup

Ingredients

* 1 1/2 pounds large tomatoes, such as beefsteak, cut in half crosswise
* 1 medium sweet onion, such as Vidalia, peeled and cut in half crosswise
* 3 garlic cloves, unpeeled
* 4 teaspoons extra-virgin olive oil, divided into 1 tablespoon plus 1 teaspoon
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 2 cups reduced-sodium chicken or vegetable broth, divided
* 1/4 cup tomato juice
* 1 teaspoon tomato paste
* 1/4 teaspoon Worcestershire sauce
* 1 tablespoon fresh basil, chopped
* 1 dash brown sugar (optional)
* 1/2 cup whole-kernel corn, fresh from 1 ear, or frozen and thawed

Preparation

1. Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
2. Toss tomatoes, onion, and garlic in a mixing bowl with 1 tablespoon oil. Season with salt and pepper. Spread on the prepared baking sheet and roast until the vegetables are soft and caramelized, about 30 minutes. Let cool.
3. Peel and seed the tomatoes. Trim off the onion ends. Peel the garlic. Place the vegetables in a food processor or blender with 1 cup broth and the remaining 1 teaspoon oil. Pulse to desired thickness and texture.
4. Transfer the vegetable puree to a large, heavy pot or Dutch oven. Add the remaining 1 cup broth, tomato juice, tomato paste, Worcestershire sauce, basil, and brown sugar (if using). Bring to a simmer over medium heat, stirring often. Ladle into six soup bowls; garnish with corn and serve.

Makes 6 servings

Tortilla soup

This is a recipe from my neighbor who made it for us last Sunday and it was WONDERFUL!!!

1 Onion
2 Cloves Garlic, minced
1 Tbsp Olive Oil
1 tsp. chili powder
1 tsp powdered cumin
1 tsp lime juice
1 tsp garlic powder
1 can (28 oz.) crushed tomatoes
2 cans condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 oz) can chopped green chile peppers
1 (15 oz) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
sliced avacado
shredded cheese (I used cheddar, they recommend monterey jack cheese)
chopped green onions (optional)
sour cream

In medium stock pot, heat olive oil over medium heat. Sautee onion and garlic in oil until soft. Stir in chili powder, cumin, tomatoes, lime juice, broth and water. Bring to a boil, and simmer for 5-10 minutes.
Stir in corn, hominy, chiles, beans,cilantro, and chicken. Simmer for 1 hour.
Ladle soup into individual serving bowls, and top with crushed tortilla chips, avacado slices, cheese, chopped green onion and sour cream.

Spaghetti Squash Primavera

Got this off of The Thrifty Mama

Servings: 4 Servings
Total Time (median): tell us
Ingredients

* 1 Spaghetti; (3 lbs) squash
* 3 tb Olive oil; divided use
* 2 Garlic clove; minced
* 1/2 c Mushrooms; sliced
* 2 lg Tomatoes; coarsely chopped
* 2 ts Dried oregano
* 2 tb Olives; chopped
* 2 tb Pine nuts
* 1 ts Salt
* 1/2 ts Pepper
* 1 c Romano cheese; shredded


Preparation

Preheat oven to 375`F. Place spaghetti squash on a baing sheet. With point of a knife poke several holes in squash. Bake until tender to center when pierced with a knife, 55 to 60 minutes. Cut squash open and let stand until cool enough to handle. Meanwhile, in a large frying pan, heat 2 tbsp. olive oil over medium heat. Add garlic and mushrooms and cook until mushrooms turn limp, 2 to 3 minutes. Add tomatoes, oregano, olives, pine nuts, salt and pepper. Cook, stirring occasionally, until most of liquid evaporates, 3 to 4 minutes. Set aside. When squash is cook, discard seeds. With a fork, scoop out squash strands onto serving platter. Toss with remaining tablespoon of olive. Reheat sauce if necessary, and pour over squash. Sprinkle cheese on top. Serve hot. >From "365 Ways to Cook Vegetarian" by Kitty Morse; Harper Collins Publishers. Posted to JEWISH-FOOD digest by Nancy Berry on Apr 30, 1998

Jalapeno Ranch Dip (creator: Hilary Checketts; co-taster: Kellie Bryson)

1 bunch cilantro - chopped a couple times to fit in the blender
3/4 c. half & half
2 packages Ranch Dressing Mix
1 c. sour cream
1/3 c. mayonnaise
1/3 -1/2 c. chopped jalapeños and some of the juice from a jar (we use Mt. Olive brand. You can find it near the olives at HEB)
Salt to taste

In a blender, blend cilantro with the half and half until the cilantro is completely mixed in. Add the remaining ingredients one at a time and blend together. If you want it on the spicier side add more jalepenos and juice. But keep in mind the dip gets spicier & tastier over time. We suggest making the dip at least a few hours before you want to serve it (if it will remain un-sampled that long!) Serve with tortilla chips or over anything that you want to give a little extra flavor: any mexican food, salads, pasta, etc.*

Brownies!

These are instructions to some delicious brownies a friend of mine makes...trust me they are to die for!

1. Layer of brownies in a 9x13 pan...you can get that size in the box

2. 1 can of cream cheese frosting on top of the brownies after they have cooled.

3. Microwave 1 cup of peanut butter and 1 bag of chocolate chips for 1 minute. Stir in 2 cups of Rice Krispies. Spread this on top of the icing.

4. Chill for about 30 minutes.

Another cool blog

This is a cool blog from another Mom who used to be a caterer. I think it is good inspiration for the rest of us to help us with organization of our kitchens.

Meal Planning

Sweet Butternut Squash

Sweet Butternut Squash

*this recipe has the texture of a pie and could be used as a pie filling, it is more dessert and less side dish

3 cups cooked,mashed butternut squash

2 eggs beaten

1/2 cup brown sugar

1/2 cup whole/2% milk (use a little less than 1/2 cup)

1/4 cup butter

2 tsp vanilla

dash of nutmeg

*optional toppings

1 Tbs butter

1/2 cup brown sugar

1/3 (instant) oatmeal

about 1/8 to 1/4 cup milk

Melt in a sauce pan and pour over the squash about 10 minutes before it finishes

*optional topping

1/2 cup brown sugar

1/4 cup butter

1/4 cup flour

1/2 cup chopped pecans

Mix together and sprinkle over the squash before cooking

Combine all ingredients and bake at 350 degrees for about 40 - 45 minutes or until the sides brown and bubble.

Spam posts from the email

Hi ladies! I have changed the email to save as drafts since we got a few posts from spammers out in hong kong :) This way they can send to the email but it won't post until I check it. So I will make sure to check this blog twice a week and make sure that any emailed recipes get put up on the site and all spam gets deleted :) Thanks for posting!!! I love trying your new recipes!

Summer Chicken Pasta:

HEB pre seasoned fajita chicken breasts
bag swirl garden noodles
avocado-cut into small pieces
sliced green onion
sliced black olives
chopped cucumber
crumbled feta cheese (whole container)
half finely diced bell pepper
greek vinergerette dressing
olive oil

bake chicken as directed and chop into pieces. cook pasta let cool with olive oil. toss all together.
best served cold.

Pizza Spaghetti:

Take 1 bag of pepperoni (you can add the whole bag or less)
diced green bell pepper
diced onion
minced garlic
can of sliced black olives
can of chopped mushrooms
jimmy deal style breakfast sausage
diced smoked link sausage
jar of spaghetti sauce
Spaghetti noodles

Cook pasta. Mean while cook breakfast sausage and link sausage and cook, then and veggies (onion, bell pepper, mushrooms, garlic, basil). Mix all together with sauce. Top spaghetti with sauce, mozzarella cheese, olives. You can add all of these items or delete some....whatever you like on pizza.

Crisp apple walnut Salad:

Torn Romaine lettuce
Diced gala apples
Candied glazed walnuts
Craisins
Crumbled Feta Cheese
Girards Light Champaign Dressing
Toss and eat! YUM!

Truffle cake with chocolate glaze

This was made for me by my friend Sarah and then I made it too...MMMMMMMMMMMMMMMMMMM. It comes from The Whimsical Bakehouse book and it is SOOOOOO GOOOOOOOOOOOODDDDDDDD! Please ignore the fingermarks in the glaze ;)

Here goes:

Cake ingredients:
8 ounces (2 sticks) unsalted butter
6 ounces semisweet chocolate
6 ounces unsweetened chocolate
5 large eggs
1/2 C sugar
2 tsp vanilla extract
1/2 C sugar
1/3 C light corn syrup

Directions:
1)Grease and flour one 9x2 inch round pan and line the bottom with parchment paper.
2)Preheat the oven to 350 degrees
3) Combine in a heatproof bowl placed over hot water:
8 ounces (2 sticks) unsalted butter
6 ounces semisweet chocolate
6 ounces unsweetened chocolate
4)Stir until melted, then cool for 5 to 10 minutes.
5)In the bowl of an electric mixer at high speed, use a whisk attachment to beat:
5 large eggs
1/2 C sugar
2 tsp vanilla extract
6)Continue beating until triple in volume and the batter forms a ribbon when the beaters are lifted.
7)Meanwhile in a saucepan, heat to a full boil:
1/2 C sugar
1/3 C light corn syrup
8) Remove from heat and slowly beat the hot syrup into the eggs with the mixer at low speed.
9)Beat at medium speed until the batter reaches the top of the bowl, about 8 minutes, then decrease the speed to low and beat in half of the chocolate mixture.
10)Before it is fully incorporated take off the whisk attachment and fold in the remaining chocolate by hand.
11)Pour the batter into the pan and place pan in a larger pan.
12)Fill larger pan halfway with hot water.
13)Bake for 40 minutes. The cake will look set.
14) Cool the cake on a wire rack for 15 to 20 minutes, then turn it out of the pan onto a cake round. Cool completely before glazing.

Glaze Ingredients:
3 lbs semisweet chocolate, in small pieces
1 quart heavy cream
10 ounces (2 1/2 sticks) unsalted butter
1/2 C light corn syrup

(This is enough glaze for 4 cakes so I have put the breakdown that Sarah has written on the recipe)
1/2 batch:
Chocolate - 1.5 lbs
Cream - 1 pint (2 C)
Butter - 5 Tbsp
Corn Syrup - 1/4 C (4 Tbsp)

1/4 batch:
Chocolate - 12 oz.
Cream - 1/2 pint (1 C)
Butter - 2 Tbsp and 1.5 tsp
Corn Syrup - 1/8 C (2 Tbsp)

1)melt the chocolate with a double boiler setup
2)in a saucepan warm cream, butter, and syrup to just before boiling point.
3)Slowly pour sauce into the chocolate whisking until incorporated.

You can use the icing immediately or cool and refrigerate for up to 2 weeks.

New Comment Tags

So I think we would all like a little feedback on some of the recipes so I put a little new thing at the bottom of the comments of each post...you can rate the recipes this way if you get a chance to try them :)

Golden Potato Soup

This is the soup we are having for dinner tonight and it tastes great! I will make some changes to it (no velveeta or maybe half velveeta and half cheese). Anyway, give it a try - it cooks up fast and the only real time is the prep time for the veggies.

INGREDIENTS:
6 C cubed potatoes
2 C water
1 C sliced celery
1 C sliced Carrots
1/2 C chopped onion
2 tsp dried parsley
2 tsp chicken bouillon granules
1 tsp salt
1/2 tsp black pepper
1/4 C all-purpose flour
2 C milk divided
1 16 oz. package Velveeta Cubed
1 C cubed fully cooked ham
1/3 real bacon bits

1) In a Dutch oven, combine all the ingredients up to the pepper. Bring to a boil over medium heat. Reduce heat; cover and simmer for 12-14 minutes or until potatoes are tender.
2) In a small bowl, combine the flour and 1/4 C milk until smooth; add to soup. Add the cheese and the remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in ham and bacon; heat through.

Tuna Chowder

I know it sounds terrible but it is really yummy! my kids love it and it is out of the Basic Food Storage Cookbook.

Makes 1.5 quarts

INGREDIENTS:
3/4 C onions, chopped
3 Tbsp. butter
2.5 C water
1.5 Tbsp. flour
2 (7 oz) cans of tuna, drained and flaked
3/4 C celery sliced
3 C raw potatoes, diced
1.5 tsp salt
2 C milk

Brown onion and celery in butter for about 5 minutes or until tender. Add potatoes, water and salt. Heat to boiling and cook over medium heat about 15 minutes. Mix together flour and milk, then stir into potato mixture and cook until thick, stirring constantly. Add tuna fish and serve at once.

Savory Bean and Spinach Soup

Okay, I know some of you are thinking, "What is she doing over there in her kitchen?" but I am seriously trying to cook twice a week with my crockpot when things get crazy for me and I have been trying some new recipes that sound not only yummy, but healthy. This recipe was GREAT! My kids had lunchables because we made a deal earlier this year about Tuesday nights and gymnastics. But I had some with a small baguette and it was really very filling and delicious.

INGREDIENTS:
3 14 oz cans of vegetable broth
1 15 oz can tomato puree
1 15 oz can small white beans or great northern beans, drained and rinsed
1/2 C uncooked brown rice
1/2 cup finely chopped onion
1 tsp dried basil
1/4 tsp salt
1/4 tsp black pepper
2 garlic cloves, chopped
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese

1. In a crockpot, combine everything but the spinach and Parmesan.
2. Cover and cook on low - 5 to 7 hours, or on high for 2.5 to 3.5 hours.
3. Just before serving, stir in spinach or kale and sprinkle with Parmesan cheese.

Chicken Lettuce Cups

So I love, love, LOVE, chicken lettuce wraps! and so does my family. The kids think they are the best food ever made (next to spaghetti) and I love this recipe from Martin Yan. You can serve it as an appetizer or as a main meal like we do!

INGREDIENTS:
2 dried black mushrooms
1/2 lb ground chicken or turkey
1 1/2 tsp cornstarch
2 tsp Chinese rice wine or dry sherry

SAUCE
1/4 C hoisin sauce (not plum sauce)
2 tsp soy sauce
1 1/2 t chili garlic sauce (watch out how hot you make it when doubling this recipe)
1 tsp sesame oil

1 Tbsp vegetable oil
1 tsp minced ginger
1 clove garlic, minced
1/2 red bell pepper, seeded and finely chopped
1/2 C finely chopped water chestnuts
2 tsp fresh chopped cilantro
8 small iceberg lettuce cups

1.In a small bowl soak the mushrooms in warm water to cover until softened, about 15 min; drain. Discard the stems and coarsely chop the caps. Set aside. (I skipped this step since I didn't have them)
2.In a bowl, combine the chicken, cornstarch, and rice wine and mix well. Let stand for 10 minutes.
3. To make the sauce, combine all the ingredients and mix well. Set aside.
4. Place a stir-fry pan over high heat until hot. Add the oil, swirling to coat the sides. Add the ginger and garlic and cook until fragrant about 15 seconds.
5. Add the chicken mixture and stir-fry until crumbly and no longer pink, about 2 minutes.
6. Add the bell pepper, water chestnuts, and mushrooms and stir-fry until the bell pepper is soft, 1 to 2 minutes.
7. Stir in the cilantro

Serve chicken mix on a platter, with lettuce cups on another platter, and sauce in a bowl. I actually mixed in the sauce with the chicken mixture (I used turkey and it was great!) Spoon in some of the chicken mixture into the lettuce cups and wrap around like a taco :) We have used other types of lettuce before but the iceberg holds the cups better. There is none left and more than doubled the batch :)

New recipe sites!

So I just added a new link to another great recipe site I found off of the crockpoting recipe site and this new site also has many other recipes sites linked to it so go check it out at Eat at Home

Beef Barley Soup

My kids all scarfed down this soup and I loved watching it happen! Who knew kids would eat barley? There was barely enough left to make another meal for one person the next day :)

INGREDIENTS:
1.5 lbs. beef stew meat
1 Tbs canola oil
1 can diced tomatoes (14 oz)
1 C chopped onion
1 C diced celery
1 C sliced fresh carrots
1/2 C chopped green pepper
4 C beef broth
2 C water
1 C spaghetti sauce
2/3 C medium pearl barley
1 Tbs. dried parsley flakes
2 tsp. salt
1- 1.5 tsp. dried basil
3/4 tsp. pepper

I skipped this first step as the meat is in the crockpot so long it melts in your mouth.

1. In a large skillet, brown meat in oil over medium heat; drain.
2. In a 5-qt. slow cooker, combine the vegetables, broth, water, spaghetti sauce, barley, and seasonings. Stir in beef. Cover and cook on low for 9-10 hours or until meat is tender. Skim fat from cooking juices. Yield: 8 servings.

Beef Vegetable Soup

This was totally yummy and my Maddie had thirds!

INGREDIENTS:
1 lb boneless beef chuck roast cut into bite sized pieces
3 medium carrots, sliced
2 small potatoes, peeled and cut into cubes
1 medium onion, chopped
1/2 tsp salt
1/2 tsp dried thyme
1 bay leaf
2 14 oz can diced tomatoes
1 C water
1/2 C loose-pack frozen peas

1) In a slow cooker, combine beef, carrots, potatoes and onion. Sprinkle with salt and thyme. Add to bay leaf, tomatoes with juices and water. Stir to combine everything.
2) Cover, cook on low 8 to 10 hours or high 4 to 5 hours.
3) Remove and discard bay leaf. stir in peas.

Gingered Beef and Vegetables

This was a great recipe! My kids all ate plenty and loved the veggies :)
It makes great leftovers too.

INGREDIENTS:
1 1/2 lbs boneless beef round steak, cut into 1-inch cubes
4 medium carrots, sliced
1/2 C sliced scallions
2 garlic cloves
1 1/2 C water
2 Tbs soy sauce
2 tsp grated fresh ginger
1 1/2 tsp instant beef bouillon
1/4 tsp crushed red pepper
3 Tbs cornstarch
3 Tbs cold water
1/2 C chopped red bell pepper
2 C sugar snap peas
Cooked rice

1) In a slow cooker, combine beef, carrots, scallions and garlic. In a medium bowl, combine the water, soy sauce, ginger, bouillon, and crushed red pepper; pour over mixture in cooker.
2) Cover; cook on low-heat setting 9 to 10 hours or high for 4.5 to 5 hours.
3) In a small bowl combine cornstarch and 3 Tbs cold water; stir into meat mixture along with bell pepper. Cover; cook 20 to 30 minutes more (on high heat setting) until thickened, stirring once. Stir in sugar snap peas. Serve with rice.

Chicken and Red Potatoes

I got this recipe from this month's Simple and Delicious magazine and it was GREAT!!!

YIELD: 4 servings
INGREDIENTS:
3 Tbs. all purpose flour
4 boneless skinless chicken breasts
2 Tbs. oil
4 medium red potatoes, cut into wedges
2 C. carrots, cut into pieces or baby carrots cut in half
1 can mushrooms drained
4 canned whole green chilies, cut into 1/2 inch slices (2 small cans of whole green chilies)
1 can condensed cream of onion soup (I used cream of mushroom cause I couldn't find this)
1/4 C milk
1/2 tsp. chicken seasoning (McCormick's Montreal Chicken Seasoning)
1/4 tsp. salt
1/4 tsp. dried rosemary crushed
1/4 tsp. pepper

I skipped this first step to cause the chicken turns out really tender anyway but just in case you want to do it...

1)Place flour in a plastic bag and coat chicken with it. Then place chicken in skillet with oil and brown.
2)Place potatoes, carrots, mushrooms and chilies in 5-qt. greased slow cooker. In a small bowl, combine the remaining ingredients. Pour half of soup mix over veggies. Transfer chicken to slow cooker; top with remaining soup mixture. Cover and cook on low for 3 1/2 to 4 hours or until chicken juices run clear and veggies are tender.

I also thought this recipe needed a bit more salt and pepper but you can taste it first and then add at the end as you think it needs it.

Halibut Fish Tacos and Tomatillo Salsa

Okay, last one I promise! This one just looked really tasty!

Halibut Fish Tacos

Serves 4

Use any firm fish like rock cod or sea bass but halibut fillets are my favorite. Prepare the cabbage just before the fish is cooked so it does not become too wilted.

* 1 cup corn flour (Bob's Red Mill is good)
* 1/2 teaspoon kosher salt
* 1 teaspoon ground red chile
* -- Freshly ground black pepper
* 1 1/4 pounds halibut fillet, cut into 2-inch pieces to easily fit tacos
* 1 tablespoon mayonnaise
* 2 teaspoons white wine vinegar
* 1/4 cup minced cilantro
* 4 cups thinly sliced white cabbage
* 1/4 cup canola oil + more if needed
* -- Salsas (see recipes)
* 1 dozen corn tortillas, warmed just before serving

Instructions: Pour the corn flour out on a large sheet of waxed paper and combine with the salt, red chile and pepper. Dust the pieces of fish so all surfaces are coated. Let them sit on the remaining seasoned flour while you prepare the cabbage.

Just before you cook the fish, combine the mayonnaise with the vinegar and cilantro. Toss with the cabbage. You want the cabbage to be barely moistened but enough to be a slaw. Set aside.

Redust the fish pieces with the remaining corn flour mixture. The damp fish absorbs the coating, so a second coating will help create a better crust. Heat the oil in a 10-inch skillet over medium-high heat. Add the fish pieces, a few at a time, and pan fry until golden on all sides, about 5 to 6 minutes. Add more oil, a tablespoon at a time, as needed. Remove the fish to a paper towel-lined plate. Repeat with the rest of the fish pieces.

Bring the golden fish, cabbage, warm tortillas and salsas to your table, and let everyone assemble their own tacos.

Per serving: 515 calories, 36 g protein, 45 g carbohydrate, 22 g fat (3 g saturated), 47 mg cholesterol, 461 mg sodium, 6 g fiber.
Favorite Green Salsa

Makes 1 1/2 cups

This is the quickest green salsa I have in my repertoire but also my favorite. I even use it for sandwiches. This is not a chunky salsa; it should have a hot-sauce consistency.

* 1 pound tomatillos (about 10)
* 1 jalapeno
* 1 serrano
* 1/4 small yellow onion
* 2 tablespoons chopped cilantro
* 1 teaspoon kosher salt
* 2 teaspoons champagne vinegar
* 1 tablespoon light-flavored olive oil

Instructions: Run warm water over tomatillos to help loosen the dry husks. Peel or rub them off and warm tomatillos with paper towel to help remove sticky residue. Place tomatillos in a saucepan and cover with water. Add the jalapeno and serrano chiles. Bring to a boil then reduce heat and simmer for just 5 minutes.

Remove tomatillos and chiles to a blender jar (not a food processor). Add the onion and puree. Add the cilantro, salt, vinegar, 2 teaspoons water and the olive oil. Puree to a hot-sauce consistency.

Place in a bowl and serve with tacos. I like to store the remainder in clean, emptied clear olive oil bottles or even Corona beer bottles. I use a whole jalapeno chile (fresh) as a stopper for the bottle.

Per tablespoon: 10 calories, 0 protein, 1 g carbohydrate, 1 g fat (0 saturated), 0 cholesterol, 89 mg sodium, 0 fiber.

Fish Taco Platter

Here's another fish taco recipe I'm thinking about trying. Anyone out there have any they really like?


Pickled Red Onion and Jalapeños

* 1 red onion (about 12 ounces), halved lengthwise, cut thinly crosswise
* 5 whole small jalapeños
* 2 cups seasoned rice vinegar
* 3 tablespoons fresh lime juice
* 1 tablespoon coarse kosher salt


Baja cream

* 1/2 cup mayonnaise
* 1/2 cup sour cream
* 2 tablespoons fresh lime juice
* 1 teaspoon (packed) finely grated lime peel
* Pinch of salt


Tomatillo Salsa Verde

* 12 ounces tomatillos,* husked, stemmed, divided
* 4 green onions, white and green parts separated
* 1 jalapeño chile
* 2 garlic cloves, unpeeled


* 1 1/4 cups (packed) fresh cilantro leaves
* 1 tablespoon (or more) fresh lime juice


Fish

* 2 cups buttermilk
* 1/2 cup chopped fresh cilantro
* 3 tablespoons hot pepper sauce
* 3 teaspoons coarse kosher salt, divided
* 1 tablespoon fresh lime juice
* 2 pounds skinless halibut, sea bass, or striped bass fillets, cut into 1/2x1/2-inch strips


* 16 corn tortillas
* 2 cups self-rising flour
* Vegetable oil (for frying)


* Fresh salsa
* Guacamole

Preparation

For pickled red onion and jalapeños:
Place onion and jalapeños in heatproof medium bowl. Mix vinegar, lime juice, and salt in small saucepan. Bring just to boil, stirring until salt dissolves. Pour over onion and jalapeños. Let stand at room temperature at least 1 hour and up to 8 hours. (Can be made 1 week ahead. Cover and refrigerate.)

For baja cream:
Whisk all ingredients in small bowl. (Can be made 3 days ahead. Cover and refrigerate.)

For tomatillo salsa verde:
Preheat oven to 375°F. Lightly oil roasting pan. Char half of tomatillos, white parts of green onions, and jalapeño directly over gas flame or in broiler. Transfer charred vegetables to prepared roasting pan. Add remaining tomatillos and garlic cloves to pan. Roast until all vegetables are soft, about 12 minutes. Cool.

Stem and seed jalapeño. Place all roasted vegetables, green onion tops, cilantro, and 1 tablespoon lime juice in blender. Puree until smooth, stopping to push vegetables down into blades several times. Transfer to medium bowl. Season with salt and more lime juice, if desired.

For fish:
Mix buttermilk, cilantro, pepper sauce, 1 teaspoon salt, and lime juice in large bowl. Add fish; toss. Cover; chill at least 1 hour and up to 3 hours.

Preheat oven to 300°F. Wrap tortillas in foil; place in oven to warm. Whisk flour and remaining 2 teaspoons salt in medium bowl. Add enough oil to large skillet to reach depth of 1 inch. Heat oil until thermometer registers 350°F. Working in batches, remove fish from marinade and dredge in flour. Carefully add fish to skillet, cover partially, and fry until golden brown, turning occasionally, about 4 minutes. Transfer to paper-towel-lined baking sheet to drain, then transfer to oven to keep warm.

Set up buffet with all taco fixings, along with fresh salsa and guacamole.

*Green and tomato-like with a papery husk, tomatillos are available in the produce section of some supermarkets and Latin markets.

Fish Tacos with Lime-Cilantro Crema

This was pretty good, but not the greatest. I accidentally overcooked the fish so it was hard and tough to chew but I thought the flavors were pretty light - if you are looking for light cooking. Unfortunately, I was looking for that mexican-lime kick that I am used to from Tex-Mex.

Lisa Bell, Cooking Light, DECEMBER 2006
Cumin, coriander, and paprika lend these fish tacos a delightfully warm, smoky flavor. They're the perfect foundation for the zippy sour cream sauce. For an appealing variation, substitute peeled medium shrimp for the snapper or romaine in place of cabbage.
Yield

4 servings (serving size: 2 tacos)
Ingredients

* Crema:
* 1/4 cup thinly sliced green onions
* 1/4 cup chopped fresh cilantro
* 3 tablespoons fat-free mayonnaise
* 3 tablespoons reduced-fat sour cream
* 1 teaspoon grated lime rind
* 1 1/2 teaspoons fresh lime juice
* 1/4 teaspoon salt
* 1 garlic clove, minced
*

Tacos:
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 1/2 teaspoon smoked paprika
* 1/4 teaspoon ground red pepper
* 1/8 teaspoon salt
* 1/8 teaspoon garlic powder
* 1 1/2 pounds red snapper fillets
* Cooking spray
* 8 (6-inch) corn tortillas
* 2 cups shredded cabbage

Preparation

Preheat oven to 425°.

To prepare crema, combine the first 8 ingredients in a small bowl; set aside.

To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.
Nutritional Information

Calories:
394 (14% from fat)
Fat:
6.3g (sat 1.5g,mono 1.5g,poly 1.5g)
Protein:
40.3g
Carbohydrate:
40.1g
Fiber:
5.5g
Cholesterol:
70mg
Iron:
3.5mg
Sodium:
857mg
Calcium:
233mg

Baja Fish Tacos

INGREDIENTS (Nutrition)

* 1/2 cup sour cream
* 1/2 cup mayonnaise
* 1/4 cup chopped fresh cilantro
* 1 (1.25 ounce) package ORTEGA® Taco Seasoning Mix, divided
* 1 pound cod or other white fish fillets, cut into 1-inch pieces
* 2 tablespoons vegetable oil
* 2 tablespoons lemon juice
* 1 package (12) ORTEGA® Taco Shells, warmed
*
* Toppings: shredded cabbage, chopped tomato, lime juice, ORTEGA® Thick & Smooth Taco Sauce

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DIRECTIONS

1. COMBINE sour cream, mayonnaise, cilantro and 2 tablespoons seasoning mix in small bowl.
2. COMBINE cod, vegetable oil, lemon juice and remaining seasoning mix in medium bowl; pour into large skillet. Cook, stirring constantly, over medium-high heat for 4 to 5 minutes or until fish flakes easily when tested with fork.
3. FILL taco shells with fish mixture. Top with cabbage, tomato and sour cream mixture, lime juice and taco sauce.

CPK Barebque chicken salad

ngredients:
***Fried Tortilla Strips***
Vegetable oil for deep frying
12 corn tortillas -- cut into 1/4 inch wide strips
***Garden Herb Ranch Dressing***
1/2 teaspoon dry mustard
1/4 teaspoon cold water
2 3/4 cups mayonnaise
1 cup buttermilk
7 tablespoons sour cream
2 1/2 tablespoons apple cider vinegar
1 1/2 tablespoon thinly sliced scallions (greens and white parts)
2 teaspoons minced garlic
2 teaspoons minced fresh Italian parsley
1 1/2 teaspoon Worcestershire sauce
1 teaspoon minced fresh dill
1/2 teaspoon minced fresh oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon minced fresh basil
***Grilled Garlic BBQ Chicken***
1 1/3 tablespoon olive oil
1 1/3 tablespoon minced garlic
2 teaspoons soy sauce
2 teaspoons salt
4 (5 ounce size) boneless -- skinless chicken breast halves
1/4 cup good quality bottled sweet and spicy barbecue sauce
***Salad***
1/2 head iceberg lettuce -- cored, rinsed, dried, and cut into 1/8-inch wide strips
1/2 head romaine lettuce leaves -- separated and trimmed, rinsed, dried, and cut into 1/8-inch wide strips
12 large fresh basil leaves cut into 1/8-inch wide strips
1 pound jicama -- cut into 1/4 x 1/4 x 3/4-inch strips
2 cups shredded Monterey Jack cheese
1 cup canned black beans -- rinsed and drained
1 cup canned sweet white corn kernels -- drained
3 tablespoons chopped fresh cilantro
2 pounds ripe fresh tomatoes -- cut into 1/2-inch dice
1/2 cup good quality bottled sweet and spicy barbecue sauce
1/4 cup thinly sliced scallion greens
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Directions:

Fried Tortilla Strips: In a deep, heavy frying pan, heat several inches of vegetable oil to a temperature of 375 degrees F.

Working in batches if necessary to prevent overcrowding, carefully add the tortilla strips to the hot oil, submerging them with a metal skimmer or slotted spoon. Fry the tortilla strips until evenly golden, 1 to 2 minutes.

Carefully lift them out with the skimmer or slotted spoon and transfer them to paper towels to drain and cool. Set aside, uncovered.

Garden Herb Ranch Dressing: In a mixing bowl, use a fork to stir together the mustard and cold water, forming a paste. Set aside for 10 minutes.

Add the remaining dressing ingredients to the bowl and, using a handheld electric mixer at low speed or a whisk, blend together just until smooth, taking care not to incorporate too much air into the dressing. Cover with plastic wrap and refrigerate.

Grilled Garlic and BBQ Chicken: Preheat a stovetop grill or the broiler. In a mixing bowl, stir together the olive oil, garlic, soy sauce, and salt. Turn the chicken breasts in this marinade and leave to marinate at room temperature for about 15 minutes.

Grill or broil the chicken breasts until cooked through, 5 to 6 minutes per side. Chill thoroughly in the refrigerator. Cut the chicken breasts into 3/4-inch cubes and, in a bowl, toss with the barbecue sauce to coat well. Cover with plastic wrap and refrigerate.

Salad: In a large mixing bowl, toss together the lettuces, basil, jicama, Monterey Jack cheese, beans, corn, cilantro, dressing, and half of the Fried Tortilla Strips. Transfer the salads to chilled serving plates. Surround each salad with diced tomatoes and the remaining Fried Tortilla Strips. Top each salad with chunks of Grilled Garlic BBQ Chicken and drizzle the chicken with the barbecue sauce. Garnish with the scallion.

This recipe from CDKitchen for California Pizza Kitchen Bbq Chicken Salad serves/makes 4

Cream cheese frosting

I needed to write it somewhere and I am at the computer so here it is...

8 oz. cold cream cheese, straight from the fridge
5 TBLS. softened butter
2 tsp. vanilla

Beat together and then add:
2 cups sifted powdered sugar (sift after measuring) - add to taste

A few more recipe sites

have been added over on the right hand side of our blog here. Go take a peek! I am getting very hungry just looking through all of them!

My newest addiction-- Pumpkin Soup!

Every time we go to a new country we have to adjust our eating according to what is available-- both to buy, and what we have in our new kitchen. This recipe is very simple, and since everything is pureed even a baby can eat it. Cora loves it.

Pumpkin, Carrot & Coconut soup:
1 pie pumpkin (3-4 lbs)
1 small to medium red onion, chopped
2 cloves of garlic
4 carrots, chopped
1 can coconut milk (or cream-- the stuff we have here in spain has a lot of solids in it--about half the can. I don't know what they would call it in the states)
Chicken base to taste (I usually put in enough for 3 quarts of water, but go by taste since you don't want to ruin it by over doing it!)
Water

To prepare the pumpkin there is the easier way that takes longer, or the quick way that is harder to do: you can either jab it a few times with a knife and cook it whole in the oven until it is soft, then scoop the cooked pumpkin out, or cut it up while raw into chunks and boil it in the soup until soft.

Put all the ingredients except the coconut milk into a pot. Add enough water to cover all of the veggies and let boil until carrots and pumpkin are soft (about 15 minutes). Pureè everything. I use a hand blender that I can just put into the pot and turn it on. The soup should be VERY thick right now, and you want to turn the heat off so it doesn't send splashes of boiling pumpkin mixture everywhere! I then open my can of Coconut Milk, pour in and stir. Serve with crusty bread.

Note: I often double this recipe, and use one pumpkin & one butternut squash. It is a nice blend, but I have made it just with butternut also when pumpkin wasn't available at the store.

I hope you enjoy. We sure do!

Yummy Chocolate Chocolate Chip Cookies

1 c butter, soft
1 1/2 c sugar
2 eggs
2 tsp vanila
2 c flour
2/3 c cocoa powder
3/4 tsp baking soda
1/4 tsp salt
2 c milk chocolate chips

Preheat oven to 350 degrees.  Beat butter, sugar, eggs and vanilla.  Combine flour, cocoa, soda and salt.  Mix the two together and then mix in the chocolate chips.  Bake for 8 minutes.  Let sit on the pan for another minute and cool on a rack.

Chinese New Year's dishes

Hey ladies! I thought I would post a link to Food Network's Chinese New Year's dishes. This is the year of the Ox and Chinese New Year is on the 26th this year. So if you feel inclined to cook up some grub with the family to celebrate, here is a link!
Chinese Recipes

Raspberry White Chocolate Scones

This is so yummmy! Got it from a friend named Emie this week! Great for brunch!

Ingredients:
2 1/2 c flour
1/2 c sugar
1 tbsp baking powder
1/2 c cold chunked butter
1/3 c milk
1/3 c non-fat vanilla yogurt
1 egg
1 tbsp vanilla
1 c frozen raspberries
1 c white chocolate chips

Directions:
Preheat oven to 375. Grease a cookie sheet. Combine dry ingredients in a medium bowl. Work butter into dry ingredients until crumbly. Combine milk, yogurt, egg and vanilla in small bowl. Add to dry ingredients, mixing until just moist. Knead in remaining ingredients. Shape about 1/3 c of batter into a triange shape for each scone and place on cookie sheet. Bake for 20-25 minutes or until golden brown and slightly firm but springs back when touched. Makes 1 dozen scones.