I know that's a really long title...but I have been trying for 2 days to post this recipe, and blogger keeps reformating it to delete the breaks in my HTML code. Grrr....
Have you ever had black bean and corn salsa? If so, probably not at my house. Because I can't make it and not eat half of what I make. Seriously. Its that good. I originally found a recipe on a can of black beans, but was without when I needed to make it for Bible study last week. So...I did a little research and came up with the following. Its super easy and fast, and is a definite crowd pleaser!
Mega Black Bean and Corn Salsa
Ingredients:
2 cans of black beans
1 can of golden corn
1 can of white corn
1 can diced tomatoes with jalapeños (Or 2 large tomatoes diced & 1/3-1/2 can of diced jalapeños)
1/2 onion diced (red or white)
1/4 bunch cilantro, finely chopped
1 to 2 teaspoons ground cumin (to taste)
1 to 2 teaspoons salt (to taste)
1 teaspoon pepper (to taste)
juice of 2 limes (I always use fresh lime juice.)
Directions:
1. Drain and rinse black beans. Place in a large bowl.
2. Drain corn and add to beans.
3. Drain tomatoes and add to bowl.
4. Add onion and cilantro, and follow with lime juice.
5. Start adding seasoning and keep mixing (AND TASTING!!!) until you reach your preferred taste. May need to add more lime and cilantro too.
6. Serve with tortilla chips.
You can also cut up some avocado and add it in there, but only if you are going to eat it all that same day. Avocado doesn't keep well overnight. Also, this is easily cut in half! ENJOY!!!
PS – I made more today because my cilantro was going bad. I had chips and salsa for dinner. And some ice cream. It was a great end to a Monday.
Showing posts with label appetizers. Show all posts
Showing posts with label appetizers. Show all posts
Monday, April 4, 2011
Friday, December 17, 2010
Last day of work for 2010
Today is my very last day of work for the year. *sigh* It's been a long year. It has been an even longer semester! The lack of posts from August-November were a sure sign that things were hoping over at the HHC. We survived though, and we completed all of our 2010 projects with a few hours to spare! Go team SAS!
Even though I have only been at my current place of employment for two years, I have picked up on the annual "last day of work party." Last year we had a soup exchange for lunch, and this year a sweet/snack swap. Needless to say, in true Southern form, our last day of work is spent eating.
Today we has a variety of super yummy snacks to devour. I brought Martha Washington balls, fudge, pumpkin bread and chicken salad sandwiches. We had an assortment of chips and dips, candies, cookies, donuts, cakes, etc. One of my favorite dips came from a new division employee. Its super easy and a crowd pleaser, so I thought I would share.
As we look to Christmas, and close out another year, I hope each and every one of you are thankful for the blessings bestowed on you in 2010. It's been a great year, and I look forward to all of the new adventures of 2011!
And have yourself a merry little Christmas now.....
Cheddar Cheese Dip
Ingredients:
2 cups cheddar cheese
4 stalks green onions, chopped
1 cup pecans, chopped & toasted
mayo (Just enough to make the ingredients stick together - 2 tablespoons.)
1 jar red pepper jelly
1 box of crackers (Wheat Thins or Ritz)
2 cups cheddar cheese
4 stalks green onions, chopped
1 cup pecans, chopped & toasted
mayo (Just enough to make the ingredients stick together - 2 tablespoons.)
1 jar red pepper jelly
1 box of crackers (Wheat Thins or Ritz)
Directions:
Mix first four ingredients together. Spread into serving dish or form into a ball. Best if you refrigerate overnight. Right before serving pour pepper jelly on top. Serve with crackers and ENJOY!
Mix first four ingredients together. Spread into serving dish or form into a ball. Best if you refrigerate overnight. Right before serving pour pepper jelly on top. Serve with crackers and ENJOY!
Wednesday, December 8, 2010
Thanksgiving Recap (It's About Time)
So, returning to the office from Thanksgiving is not the easiest thing to do. Especially when your office/university is anticipating the announcement of a bowl game. And then gets a bowl bid. Allz I know is that working for a university alumni association and foundation who is going to a New Year's Day bowl game can be quite busy. But I'm super excited about spending New Year's in Jacksonville!Thanksgiving was just as busy as work is right now. Thanksgiving Day I made a trip to south Mississippi to visit my dad's family. Then headed back up north/central to the family compound. Friday was grocery shopped, cooked, and I visited with my long-time friends to see their new baby. Saturday we hosted my mom's family at my parents' house, and an Egg Bowl party at my brother's new (and gorgeous) home. (I spent a lot of time bonding with J&L's dog that weekend.) Sunday was back north to my house for the outdoor Christmas decorating. And Monday back to the grind...Whew...it was a doozy!
Thanksgiving brought some new and old favorites to the table. Wednesday night I made the largest and most beautiful apple pie ever! It was amazing! And it tasted good too! Friday night I made a chocolate chip pecan pie, per the brother's request. I also made tamale dressing with cranberry salsa, three loaves of homemade bread and jalepeno popper dip on Saturday. (I told you it was busy!)
All in all, it was a very good Thanksgiving. I spent lots of time with my family, and enjoy way too much food. Can't wait for our Mexican Christmas to roll around!
Here are recipes from my Thanksgiving table:
For both pies, here's a link to The Pioneer Woman's Perfect Pie Crust. (I recommend using regular or butter flavored shortening. Tried both. Both taste great!)
Chocolate Chip Pecan Pie
Ingredients:
1/2 pie dough from above recipe, rolled out thin and laid in pie plate
1 cup semi-sweet chocolate chips
1-1/2 to 2 cups pecan halves
1/2 cup firmly packed brown sugar
1/2 cup dark corn syrup (I only had light, and it was fine.)
3 eggs
1 teaspoon vanilla
Ingredients:
1/2 pie dough from above recipe, rolled out thin and laid in pie plate
1 cup semi-sweet chocolate chips
1-1/2 to 2 cups pecan halves
1/2 cup firmly packed brown sugar
1/2 cup dark corn syrup (I only had light, and it was fine.)
3 eggs
1 teaspoon vanilla
Directions: Heat oven to 375 degrees. Sprinkle chocolate chips over bottom of pie crust lined pan; top with pecan halves. In small bowl, combine brown sugar, corn syrup, eggs, and vanilla; beat well. Pour over pecans. Bake at 375 degrees for 25-35 minutes or until top is golden brown. Cool. Garnish with a dollop of whipped cream. Store in refrigerator.
Dulce de Leche Apple Pie
From closetcooking.blogspot.com
6 cups of apples (cored, peeled and sliced)
1/2 cup dulce de leche
2 tablespoons apple cider
1/2 teaspoon vanilla extract
1/2 cup brown sugar
1/4 cup granulated sugar
1/4 cup cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch of salt
2 pie crusts (One full recipe from Pioneer Woman's link above)
1 egg white mixed with 1 teaspoon of water
Directions:
1. Toss the apples in the dulce de leche, cider and vanilla,
2. Mix the sugars, cornstarch, spices and salt in a large bowl.
3. Mix the wet and dry ingredients.
4. Fit one of the pie crusts into a 9 inch pie plate and pour the apples in.
5. Fit the remaining pie crust on top and brush with the egg white mixture.
6. Cover with foil and bake in a preheated 400F oven for 40 minutes.
7. Reduce to 375F, remove the foil and bake until golden brown, about 30-40 minutes.
8. Let cool completely before serving. (Alton Brown suggests at least 4 hours so all the apple juices and sugars can meld together.)
Jalapeño Popper Dip
From annies-eats.com
Ingredients:
2 (8 oz.) packages fat free cream cheese, softened
1 cup light or fat free mayonnaise
1 (4 oz.) can chopped green chiles, drained
1 (4 oz.) can diced jalapeño peppers, drained
½ cup shredded Mexican style cheese
½ cup shredded part-skim mozzarella cheese
1 cup Panko breadcrumbs
½ cup grated Parmesan cheese
Cooking spray
Directions:
Preheat the oven to 375˚ F. In a medium bowl, combine the cream cheese, mayonnaise, green chiles, jalapeños, and shredded cheeses. Mix thoroughly with a spoon or spatula until smooth and evenly combined. Spread the mixture into a baking dish (approximately 9 x 9-inches).
In a second bowl, combine the Panko and Parmesan and stir with a fork until combined. Sprinkle over the cream cheese mixture in the baking dish. Spray lightly with cooking spray. Bake for 25-30 minutes or until the mixture is hot and the topping is golden. Serve warm with Fritos Scoops, baguette slices, vegetables, etc. as desired.
2 (8 oz.) packages fat free cream cheese, softened
1 cup light or fat free mayonnaise
1 (4 oz.) can chopped green chiles, drained
1 (4 oz.) can diced jalapeño peppers, drained
½ cup shredded Mexican style cheese
½ cup shredded part-skim mozzarella cheese
1 cup Panko breadcrumbs
½ cup grated Parmesan cheese
Cooking spray
Directions:
Preheat the oven to 375˚ F. In a medium bowl, combine the cream cheese, mayonnaise, green chiles, jalapeños, and shredded cheeses. Mix thoroughly with a spoon or spatula until smooth and evenly combined. Spread the mixture into a baking dish (approximately 9 x 9-inches).
In a second bowl, combine the Panko and Parmesan and stir with a fork until combined. Sprinkle over the cream cheese mixture in the baking dish. Spray lightly with cooking spray. Bake for 25-30 minutes or until the mixture is hot and the topping is golden. Serve warm with Fritos Scoops, baguette slices, vegetables, etc. as desired.
Wednesday, October 27, 2010
For the love of pumpkin...Part 2
This could turn into a 14 part post if I'm not careful! : )
We had our bi-monthly staff birthday celebration at the beginning of October, and one of our secretaries made the most delicious pumpkin dip! It's cold, creamy, sweet and all around fantastic! This is a great tailgating treat during football season or appetizer for a family gathering! Definitely something you should add to your to-do list! : )
Pumpkin Dip
Ingredients
2 pkgs. Fat free cream cheese, softened
1 can pumpkin
2 cups sifted powdered sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Directions
Whip cream cheese and pumpkin in large bowl until smooth. Stir in sugar and spices, mixing well. Cover and refrigerate for 1 at least hour. Serve with sliced apples, graham crackers, vanilla wafers, gingersnaps, etc.
2 pkgs. Fat free cream cheese, softened
1 can pumpkin
2 cups sifted powdered sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Directions
Whip cream cheese and pumpkin in large bowl until smooth. Stir in sugar and spices, mixing well. Cover and refrigerate for 1 at least hour. Serve with sliced apples, graham crackers, vanilla wafers, gingersnaps, etc.
Wednesday, February 17, 2010
Very quick football update:
So, about the only thing that went over well at my Super Bowl party was the BBQ. They loved it. You should buy The Pioneer Woman's cookbook so you can make it and wow your friends. But things that I have learned from my friends since I moved back:
1. They don't eat much. Not even the guys. Which is so bizarre to me! I'm used to cooking for my 12 secret boyfriends in Fort Worth, or my family, and the men that I'm used to cooking for EAT. A. LOT. A whole lot. The folks that came to Super Bowl Sunday didn't eat much.
2. I'm not perfect at cook. Of course, I knew that already. I mean, I recently complained about losing my mojo. But, my homemade tortilla chips were not well received. Oh well...I tried!
3. Most of the folks I cook for here have a very limited pallet. In other words, (brace yourselves, Texas)...they don't eat guacamole. Seriously. I think I am the ONLY one who ate the homemade guac, which, by the way, was FANTASTIC!!!! I brought it to work the next day and my grad student ate it. He liked it. He's much more sophisticated than the folks that came over I guess. : ) (Love you, non-guac-eaters.)
The Super Bowl party was fun, despite the fact that I had (and still have) tons of food leftover. At least I didn't spend much money, and at least the BBQ freezes!!!
I'll leave you with a recipe for the guacomole and one we whipped up on the fly after I learned several food providers weren't going to make it at the last minute. It was quite tasty, and came off the back of a can of black beans.
Guacamole:
4 firm, ripe avocados, halved, pitted, and peeled
1/2 medium white onion, minced (about 4 tablespoons)
2 Roma tomatoes chopped and seeds/mushy stuff gutted
3 tablespoons chopped fresh cilantro leaves
1 medium lime, freshly squeezed (about 2 tablespoons)
Kosher salt and freshly ground black pepper
Directions: In a medium bowl, coarsely mash the avocado. Lightly mix in the onion, cilantro and the lime juice. Season the guacamole liberally with salt and pepper.
Black Bean and Corn Salsa:
1 can black beans (drained)
1 can shoepeg corn (drained)
1 can diced tomatoes with basil and oregano flavor (drained, but reserve liquid**)
1 can regular diced tomatoes (drained)
1/2 chopped onion (or to taste)
chopped jalapenos to taste
8 oz. light Itallian dressing
fresh chopped cilantro to taste
salt and pepper to taste
Directions: Mix all ingredients together and let sit in the refrigerator one hour prior to serving.
** On the can it does not say to drain the diced tomatoes, however, we noticed it made it very soupy. Try draining all the tomatoes, but if you need more liquid after you add the Italian dressing, use some of the liquid from the flavored diced tomatoes.
1. They don't eat much. Not even the guys. Which is so bizarre to me! I'm used to cooking for my 12 secret boyfriends in Fort Worth, or my family, and the men that I'm used to cooking for EAT. A. LOT. A whole lot. The folks that came to Super Bowl Sunday didn't eat much.
2. I'm not perfect at cook. Of course, I knew that already. I mean, I recently complained about losing my mojo. But, my homemade tortilla chips were not well received. Oh well...I tried!
3. Most of the folks I cook for here have a very limited pallet. In other words, (brace yourselves, Texas)...they don't eat guacamole. Seriously. I think I am the ONLY one who ate the homemade guac, which, by the way, was FANTASTIC!!!! I brought it to work the next day and my grad student ate it. He liked it. He's much more sophisticated than the folks that came over I guess. : ) (Love you, non-guac-eaters.)
The Super Bowl party was fun, despite the fact that I had (and still have) tons of food leftover. At least I didn't spend much money, and at least the BBQ freezes!!!
I'll leave you with a recipe for the guacomole and one we whipped up on the fly after I learned several food providers weren't going to make it at the last minute. It was quite tasty, and came off the back of a can of black beans.
Guacamole:
4 firm, ripe avocados, halved, pitted, and peeled
1/2 medium white onion, minced (about 4 tablespoons)
2 Roma tomatoes chopped and seeds/mushy stuff gutted
3 tablespoons chopped fresh cilantro leaves
1 medium lime, freshly squeezed (about 2 tablespoons)
Kosher salt and freshly ground black pepper
Directions: In a medium bowl, coarsely mash the avocado. Lightly mix in the onion, cilantro and the lime juice. Season the guacamole liberally with salt and pepper.
Black Bean and Corn Salsa:
1 can black beans (drained)
1 can shoepeg corn (drained)
1 can diced tomatoes with basil and oregano flavor (drained, but reserve liquid**)
1 can regular diced tomatoes (drained)
1/2 chopped onion (or to taste)
chopped jalapenos to taste
8 oz. light Itallian dressing
fresh chopped cilantro to taste
salt and pepper to taste
Directions: Mix all ingredients together and let sit in the refrigerator one hour prior to serving.
** On the can it does not say to drain the diced tomatoes, however, we noticed it made it very soupy. Try draining all the tomatoes, but if you need more liquid after you add the Italian dressing, use some of the liquid from the flavored diced tomatoes.
Sunday, September 27, 2009
Fall Blog-a-thon: Tailgating Favorites
It's been a long time since I've done a blog-a-thon, so let's recap what this is all about. Blog-a-thons are where I put out a request for a certain type of food. Friends and family submit their favorite recipes, and then I post them online to share with the world.
This month's blog-a-thon is all about tailgating, a time honored tradition at many colleges and universities. In two weeks, my alma mater/employer will be celebrating homecoming. To commemorate the annual event, several of my friends will be coming to town to enjoy a weekend of football, fun, and, of course, food.
In order to plan for our event, I would love to hear from YOU some favorite tailgating treats. Email your recipes to me, and I will post them online for others to see. You may also submit recipes on Facebook.
I hope you guys will participate!!! Here's to football, here's to friends, and here's to food!
Happy cooking!
This month's blog-a-thon is all about tailgating, a time honored tradition at many colleges and universities. In two weeks, my alma mater/employer will be celebrating homecoming. To commemorate the annual event, several of my friends will be coming to town to enjoy a weekend of football, fun, and, of course, food.
In order to plan for our event, I would love to hear from YOU some favorite tailgating treats. Email your recipes to me, and I will post them online for others to see. You may also submit recipes on Facebook.
I hope you guys will participate!!! Here's to football, here's to friends, and here's to food!
Happy cooking!
Monday, September 7, 2009
Football Food Frenzy
This weekend we celebrated two exciting events in my family -
1. My mom's birthday (Friday)
2. Opening day of MSU football
Since it was a weekend full of celebratory happenings, my entire family came to visit. Saturday morning I welcomed 6 adults, a two year old, a 3 month old, and a dog. Needless to say, it was a FULL house!
The game you can read about on my other blog later (http://biglovesmalltown.blogspot.com/). But here, you can read about the menu for our big birthday/football/Labor Day cookout.
On the menu:
Appetizers - Cowboy Caviar with Chips & homemade Chex Mix
Hamburgers with pepperjack cheese
Mixed Vegetable Salad (Recipe in a previous entry.)
Baked Beans (canned)
Mom's Potato Salad (Prepared by my sister)
German Chocolate Cake (Box mix) with MSU Cookies and Cream Ice Cream (YUMMMMM!)
Appetizers
We always have to have at least one, and normally two, appetizers to snack on while cooking the main meal. This week my sister-in-law and I split snack duty and each provided a homemade treat.
Homemade Chex Mix (which I am munching on while writing this blog)
Ingredients:
3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
1 cup mixed nuts
1 cup Cheez-its
1 cup bite-size pretzels
1 stick margarine
3 tablespoons Worcestershire sauce
2 1/2 tablespoons hot sauce (Tabasco)
1 1/2 teaspoons seasoned salt
1 teaspoon garlic powder
3/4 teaspoon onion powder
Directions: Heat oven to 250°F. In large roasting pan, mix cereals, nuts, pretzels and cheez-its; set aside. Melt butter in microwave. Stir in seasonings. Gradually pour over cereal mixture and toss until evenly coated. Bake 1 hour, stirring every 15 minutes. Store in airtight container.
Also see previous entry on Sweet & Spicy Chex Mix.
Cowboy Caviar
Ingredients:
1 can black beans (rinsed and drained)
1 can whole kernel corn (drained)
2 tomatoes (seeded and diced)
2 avocados (diced)
3 green onions (diced)
1/2 cup. salsa
freshly chopped cilantro (to taste)
salt & pepper to taste
Directions: Mix all ingredients together in a large box. Chill for 1 hour and serve with corn or tortilla chips. (Tostitos or Fritos scoops work best!)
Main Course
Hamburgers - There's nothing really special about the way I fix my hamburger patties. Typically I mix Worcestershire sauce, seasoned salt, Tony Chateries Cajun seasoning, Dale's, salt & pepper, or really whatever is I feel like adding. However, this time I added a bit of cheese to the mix. I formed the patties it balls, and them made an indention in the center and placed two cubes of pepperjack cheese. Then I reformed the balls, and flattened into patties. When you bite into the burger, you get a surprise burst of cheese in the center. It was actually really good, and I would recommend trying with different types of cheese.
Mom's Potato Salad
My mother has perfected her potato salad recipe. Through the years, she has taught my sister and I how to imitate her creation.
Ingredients:
**This is for about 8-10 servings of potato salad. If you increase the ingredients in increments, you can make much larger portions. We make four large roasting pans each Christmas for my dad's company party. Tastes just as good if you get the proportions right!
3 Yukon Gold potatoes
2 eggs
3 tablespoons sweet pickle relish
Mayonnaise
Mustard
salt & pepper
Paprika
Directions: Peel & chop potatoes in cubes. Add to pot and boil for about 10-15 minutes. Drop eggs in potatoes to boil at the same time. Potatoes will be done when they are tender and can be pierced with a fork. Be careful not to cook too long because they will mash when mixing. Drain completely, remove eggs to cool, and pour potatoes in a large bowl. Mix in relish, about 4-6 tablespoons of mayonnaise, and 1 tablespoon of mustard. The mayonnaise mixture needs to be eyeballed. Start with 4 tablespoons of mayo, and keep adding until you get desired consistency. Chopped boiled eggs and add to mixture. Add salt and pepper to taste. Sprinkle finished mixture with paprika for a little color.
Our first little football cookout of the season was a great success. We ate way too much food and had a lot of fun while doing it! All in all, good times with the fam!
1. My mom's birthday (Friday)
2. Opening day of MSU football
Since it was a weekend full of celebratory happenings, my entire family came to visit. Saturday morning I welcomed 6 adults, a two year old, a 3 month old, and a dog. Needless to say, it was a FULL house!
The game you can read about on my other blog later (http://biglovesmalltown.blogspot.com/). But here, you can read about the menu for our big birthday/football/Labor Day cookout.
On the menu:
Appetizers - Cowboy Caviar with Chips & homemade Chex Mix
Hamburgers with pepperjack cheese
Mixed Vegetable Salad (Recipe in a previous entry.)
Baked Beans (canned)
Mom's Potato Salad (Prepared by my sister)
German Chocolate Cake (Box mix) with MSU Cookies and Cream Ice Cream (YUMMMMM!)
Appetizers
We always have to have at least one, and normally two, appetizers to snack on while cooking the main meal. This week my sister-in-law and I split snack duty and each provided a homemade treat.
Homemade Chex Mix (which I am munching on while writing this blog)
Ingredients:
3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
1 cup mixed nuts
1 cup Cheez-its
1 cup bite-size pretzels
1 stick margarine
3 tablespoons Worcestershire sauce
2 1/2 tablespoons hot sauce (Tabasco)
1 1/2 teaspoons seasoned salt
1 teaspoon garlic powder
3/4 teaspoon onion powder
Directions: Heat oven to 250°F. In large roasting pan, mix cereals, nuts, pretzels and cheez-its; set aside. Melt butter in microwave. Stir in seasonings. Gradually pour over cereal mixture and toss until evenly coated. Bake 1 hour, stirring every 15 minutes. Store in airtight container.
Also see previous entry on Sweet & Spicy Chex Mix.
Cowboy Caviar
Ingredients:
1 can black beans (rinsed and drained)
1 can whole kernel corn (drained)
2 tomatoes (seeded and diced)
2 avocados (diced)
3 green onions (diced)
1/2 cup. salsa
freshly chopped cilantro (to taste)
salt & pepper to taste
Directions: Mix all ingredients together in a large box. Chill for 1 hour and serve with corn or tortilla chips. (Tostitos or Fritos scoops work best!)
Main Course
Hamburgers - There's nothing really special about the way I fix my hamburger patties. Typically I mix Worcestershire sauce, seasoned salt, Tony Chateries Cajun seasoning, Dale's, salt & pepper, or really whatever is I feel like adding. However, this time I added a bit of cheese to the mix. I formed the patties it balls, and them made an indention in the center and placed two cubes of pepperjack cheese. Then I reformed the balls, and flattened into patties. When you bite into the burger, you get a surprise burst of cheese in the center. It was actually really good, and I would recommend trying with different types of cheese.
Mom's Potato Salad
My mother has perfected her potato salad recipe. Through the years, she has taught my sister and I how to imitate her creation.
Ingredients:
**This is for about 8-10 servings of potato salad. If you increase the ingredients in increments, you can make much larger portions. We make four large roasting pans each Christmas for my dad's company party. Tastes just as good if you get the proportions right!
3 Yukon Gold potatoes
2 eggs
3 tablespoons sweet pickle relish
Mayonnaise
Mustard
salt & pepper
Paprika
Directions: Peel & chop potatoes in cubes. Add to pot and boil for about 10-15 minutes. Drop eggs in potatoes to boil at the same time. Potatoes will be done when they are tender and can be pierced with a fork. Be careful not to cook too long because they will mash when mixing. Drain completely, remove eggs to cool, and pour potatoes in a large bowl. Mix in relish, about 4-6 tablespoons of mayonnaise, and 1 tablespoon of mustard. The mayonnaise mixture needs to be eyeballed. Start with 4 tablespoons of mayo, and keep adding until you get desired consistency. Chopped boiled eggs and add to mixture. Add salt and pepper to taste. Sprinkle finished mixture with paprika for a little color.
Our first little football cookout of the season was a great success. We ate way too much food and had a lot of fun while doing it! All in all, good times with the fam!
Wednesday, May 13, 2009
My nephew's "How to make salsa" video tutorial
My Sister's Salsa Recipe
roma tomatoes 4-6
2 stalks of green onion
1-2 hot peppers
2 cloves of garlic
balsamic vinegar (1 tablespoon)
lime or lemon juice (1 tablespoon)
fresh cilantro
spices to taste (chili powder, cayenne, cumin, salt & pepper)
Directions: first chop green onion, hot peppers (de-seeded), cilantro and garlic in blender or chopper. add tomatoes (cut into quarters and take out seeds to make the salsa less runny). blend again. add the balsamic vinegar and citrus juice. blend. add spices. blend. I add about a teaspoon of each to start and then play with it a few times until I get it the way I want.
What does each spice do?
chili powder and balsamic vinegar change the color and give a bite.
cayenne gives heat, you can also add in some pepper seeds for heat. sometimes i add red pepper flakes also. the hotter the hot peppers are, the better it will be. the spices never really give it the right flavor without fresh hot pepper.
cumin and cilantro...makes it taste mexican.
PS - He's only 2 folks. Yet he's a great chef! (He gets that from his auntie!) He is available to cater events before 8:00 p.m., but he's expensive!
Thursday, February 12, 2009
Sweet And Spicy Chex Mix
I started craving hot chex mix today. It is a favorite of my brother and his wife, and last time I was home, we scarfed down a batch in like 30 minutes! It's a great party snack, or just something for an afternoon treat!
Ingredients:
1/4 cup butter or margarine
1 tablespoon Worcestershire sauce
1 1/4 teaspoons seasoned salt
2 to 3 teaspoons red pepper sauce
**3 cups Corn Chex® cereal
**3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup mixed nuts
1 cup pretzels
1 cup bite-size cheese crackers
**I substituted a box of honey corn & rice chex to add the sweetness to it.
Directions:
1. Heat oven to 250°F.
2. In ungreased large roasting pan, melt butter in oven. Stir in Worcestershire sauce, seasoned salt and pepper sauce. Gradually stir in remaining ingredients until evenly coated.
3. Bake uncovered 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.
Ingredients:
1/4 cup butter or margarine
1 tablespoon Worcestershire sauce
1 1/4 teaspoons seasoned salt
2 to 3 teaspoons red pepper sauce
**3 cups Corn Chex® cereal
**3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup mixed nuts
1 cup pretzels
1 cup bite-size cheese crackers
**I substituted a box of honey corn & rice chex to add the sweetness to it.
Directions:
1. Heat oven to 250°F.
2. In ungreased large roasting pan, melt butter in oven. Stir in Worcestershire sauce, seasoned salt and pepper sauce. Gradually stir in remaining ingredients until evenly coated.
3. Bake uncovered 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.
Wednesday, November 26, 2008
Rub a dub, dub, thanks for the grub...
Thanksgiving for my family is always a huge eating event. My parents host my mother's siblings and their families for lunch the Saturday after Thanksgiving. It has been that way as long as I have been alive I think. We begin the day usually with a pancake breakfast prepared by my dad. Then the family starts arriving about mid-morning. The snacks are put out, and we continue eating until our late afternoon lunch. Really...we just eat ALL DAY LONG! Here are some family favorites though!
Appetizers:
Mississippi Sin
8 oz. cream cheese (Softened)
8 oz. sour cream
1 cup chopped ham
1 cup shredded cheddar (mild)
½ cup chopped green onions
1 loaf Hawaiian bread
Directions: Mix all ingredients together. Dig out center of bread. Put mixture into shell and cover with foil. Cook for 45 at 350 degrees. Eat with bread bits, Fritos, melba toasts, etc.
Easy Cheesy Chili Dip
1 pkg. cream cheese
1 can chili
1-2 cups shredded cheddar cheese
Frito Scoops
Directions: Spread cream cheese in small baking dish. Dump chili on top. Cover with shredded cheese. Bake at 350 for 15-20 minutes, or until cheese is melted and chili is bubbling. Serve with chips.
Main Course: Fried turkey and honey baked ham.
Side Dishes:
Mixed Vegetable Salad
Southern Cornbread Dressing
Squash Casserole
3 lbs. squash
½ cup cracker crumbs
2 eggs
1 tsp. sugar
½ cup chopped onion
1 stick margarine
Directions: Wash and cut squash. Boil until tender, drain, and mash. Add eggs, sugar, onion and ½ margarine. Melt ½ margarine. Pour mixture into baking dish and spread melted margarine on top. Sprinkle crackers on top. Bake at 375 degrees until brown. (Apprx. 1 hour)
Desserts:
Dutch Apple Pie
It's The Great Pumpkin, Bars
Chocolate Chip Pound Cake
1 butter cake mix
3 oz. chocolate instant pudding
1 cup vegetable oil
4 eggs
¼ cup water
8 oz. sour cream
1 tbsp. vanilla
6 oz. chocolate chips
½ cup frosting (chocolate)
Directions:
Mix first seven ingredients well for 2-3 minutes. Fold in chips. Pour into greased bundt pan. Cook at 325 degrees for 1 hour and 10 minutes. Don’t open door. Allow to cool for 15 minutes. Remove cake to serving plate and allow to cool for at least an hour. Drizzle frosting over cake. Allow frosting to set before covering cake.
Coconut Cream Pie
Step 1: Preheat oven to 400 degrees. Mix thoroughly in saucepan.
1/3 cup sugar
3 ½ tbsp. cornstarch
¼ tsp. salt
1 cup shredded coconut
3 egg yolks
Step 2: Stir in gradually until smooth mixture of following ingredients.
1 cup Evaporated Milk
1 cup water
Cook and stir over low heat until thickened, about 10 minutes.
Step 3: Remove from heat and stir in 1 ½ tsp. vanilla. Cover and cool thoroughly. Put into cold 9-inch baked pasty shell. Spread with meringue.
Step 4: Meringue –Beat 3 egg whites until stiff, but not dry. Gradually beat in 6 tbsp. of sugar. Spread on top of pie.
Step 5: Sprinkle ½ cup shredded coconut over top. Bake for 7-8 minutes or until light brown. Cool thoroughly before cutting with wet knife.
Happy Thanksgiving!!!
Appetizers:
Mississippi Sin
8 oz. cream cheese (Softened)
8 oz. sour cream
1 cup chopped ham
1 cup shredded cheddar (mild)
½ cup chopped green onions
1 loaf Hawaiian bread
Directions: Mix all ingredients together. Dig out center of bread. Put mixture into shell and cover with foil. Cook for 45 at 350 degrees. Eat with bread bits, Fritos, melba toasts, etc.
Easy Cheesy Chili Dip
1 pkg. cream cheese
1 can chili
1-2 cups shredded cheddar cheese
Frito Scoops
Directions: Spread cream cheese in small baking dish. Dump chili on top. Cover with shredded cheese. Bake at 350 for 15-20 minutes, or until cheese is melted and chili is bubbling. Serve with chips.
Main Course: Fried turkey and honey baked ham.
Side Dishes:
Mixed Vegetable Salad
Southern Cornbread Dressing
Squash Casserole
3 lbs. squash
½ cup cracker crumbs
2 eggs
1 tsp. sugar
½ cup chopped onion
1 stick margarine
Directions: Wash and cut squash. Boil until tender, drain, and mash. Add eggs, sugar, onion and ½ margarine. Melt ½ margarine. Pour mixture into baking dish and spread melted margarine on top. Sprinkle crackers on top. Bake at 375 degrees until brown. (Apprx. 1 hour)
Desserts:
Dutch Apple Pie
It's The Great Pumpkin, Bars
Chocolate Chip Pound Cake
1 butter cake mix
3 oz. chocolate instant pudding
1 cup vegetable oil
4 eggs
¼ cup water
8 oz. sour cream
1 tbsp. vanilla
6 oz. chocolate chips
½ cup frosting (chocolate)
Directions:
Mix first seven ingredients well for 2-3 minutes. Fold in chips. Pour into greased bundt pan. Cook at 325 degrees for 1 hour and 10 minutes. Don’t open door. Allow to cool for 15 minutes. Remove cake to serving plate and allow to cool for at least an hour. Drizzle frosting over cake. Allow frosting to set before covering cake.
Coconut Cream Pie
Step 1: Preheat oven to 400 degrees. Mix thoroughly in saucepan.
1/3 cup sugar
3 ½ tbsp. cornstarch
¼ tsp. salt
1 cup shredded coconut
3 egg yolks
Step 2: Stir in gradually until smooth mixture of following ingredients.
1 cup Evaporated Milk
1 cup water
Cook and stir over low heat until thickened, about 10 minutes.
Step 3: Remove from heat and stir in 1 ½ tsp. vanilla. Cover and cool thoroughly. Put into cold 9-inch baked pasty shell. Spread with meringue.
Step 4: Meringue –Beat 3 egg whites until stiff, but not dry. Gradually beat in 6 tbsp. of sugar. Spread on top of pie.
Step 5: Sprinkle ½ cup shredded coconut over top. Bake for 7-8 minutes or until light brown. Cool thoroughly before cutting with wet knife.
Happy Thanksgiving!!!
Subscribe to:
Posts (Atom)