I sat for hours at a very popular restaurant to get this for you all. Some poor bartender lost his job because of it! My measurements aren't exact because he wouldn't tell me anything, and he actually started to hide the ingredients! So paranoid ;)
Brazilian Limeade
3 limes (washed, DON'T SQUEEZE THEM)
1/2 cup sweetened condensed milk
1/2 cup sugar
3 cups water
Cut limes into quarters. Put in blender, along with all other ingredients. Blend well. Strain into cup of ice. Serve chilled! Also good... add strawberries into the blender!
Saturday, May 23, 2009
Sunday, May 17, 2009
Mini Turkey Meatloaf
This recipe is for all those Skywest employees who read this!
Mini-Turkey Meatloaf
1 lb. ground turkey breast
1 cup oatmeal
2 eggs
1 tsp. coriander
1 tbs. rosemary seasoning (or equal parts rosemary, sage, thyme, parsley)
1 tbs. season salt
1 tsp. black pepper
1 tsp. cayenne
8 oz. tomato sauce
Preheat oven to 375. Put all ingredients in mixing bowl. Mix until well blended. Spray muffin pan (ground turkey breast doesn't have enough fat in it. Your food will stick if you don't spray well). Bake for 20-25 minutes or until inside temperature is 165. Serve with baked potatoes. We loved this one!!
Mini-Turkey Meatloaf
1 lb. ground turkey breast
1 cup oatmeal
2 eggs
1 tsp. coriander
1 tbs. rosemary seasoning (or equal parts rosemary, sage, thyme, parsley)
1 tbs. season salt
1 tsp. black pepper
1 tsp. cayenne
8 oz. tomato sauce
Preheat oven to 375. Put all ingredients in mixing bowl. Mix until well blended. Spray muffin pan (ground turkey breast doesn't have enough fat in it. Your food will stick if you don't spray well). Bake for 20-25 minutes or until inside temperature is 165. Serve with baked potatoes. We loved this one!!
Tuesday, February 24, 2009
Taco Casserole, AKA Enchilada Pie
This one is for Sherrie!
1 can refried beans
1 large can enchilada sauce ( or you can make your own, needs 4 cups-ish)
1 lb. ground beef
6 tortillas ( I use flour, you can use corn too)
2 cups cheese
1 can olives
green onions
sour cream
fresh limes (2)
Brown ground beef, season with chili powder, garlic, season-all & black pepper. Drain.
Cut 3 tortillas in half. Layer bottom of casserole dish with tortillas, top with half the beans, half the meat, then 1 cup sauce. Repeat once more. Top with remaining sauce, cheese & olives. Serve with green onions as garnish, sour cream and lime wedges!
1 can refried beans
1 large can enchilada sauce ( or you can make your own, needs 4 cups-ish)
1 lb. ground beef
6 tortillas ( I use flour, you can use corn too)
2 cups cheese
1 can olives
green onions
sour cream
fresh limes (2)
Brown ground beef, season with chili powder, garlic, season-all & black pepper. Drain.
Cut 3 tortillas in half. Layer bottom of casserole dish with tortillas, top with half the beans, half the meat, then 1 cup sauce. Repeat once more. Top with remaining sauce, cheese & olives. Serve with green onions as garnish, sour cream and lime wedges!
Tuesday, December 2, 2008
Dessert Recipes
By popular demand here are some of our favorite desserts! Enjoy!
Pumpkin Chocolate Chip Cake ( I haven't posted this one because you have to have the Pampered Chef Stoneware Fluted Pan to make it work according to directions. You can do it in a bundt pan in the oven, I just don't know how long it will take, sorry.)
1 Spice Cake Mix
2 cups Pumpkin
3 Eggs
1 8oz container of Cool-whip
2 cups Chocolate Chips
Mix cake mix, eggs, pumpkin and 1 cup of chocolate chips. Spray bottom and sides of fluted pan. Pour cake mixture into pan and microwave 11 minutes (unless your microwave doesn't have a turntable, then cook 12 minutes, rotating after each 4 minute interval). Remove from microwave and let rest 5 minutes. Turn out onto platter, cool completely. Melt remaining chocolate chips and 1/2 the cool-whip, about 1 1/2 minutes stirring after every 30 seconds. Pour over cooled cake. Serve with remaining cool-whip.
Microwave Caramels
In large glass bowl mix the following:
1/2 cup sweetened condensed milk
1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup corn syrup
Microwave 2 minutes, stir well. Microwave 2 more minutes, stir well. Microwave another 2 minutes, stir and pour in glass pan. Cool completely!
Mint Sandwiches
2 bags Milk Chocolate Chips
1 bag Mint Chocolate Chips
6 tbs. Shortening, seperated
Melt 1 bag milk chips with 2 tbs shortening. Pour into pan and let set up about 10 minutes (place your finger onto the chocolate to "Test" it. If your fingerprint shows up on the chips without making an indentation, it's ready. Melt the mint chips with 2 tbs. shortening. Pour over chocolate layer and let set. Melt the last bag of milk chips and pour over other 2 layers. Let set 10 minutes. Cut into squares. Refridgerate and let set completely.
Pumpkin Cake Roll
3/4 cup flour
3 eggs
1 tsp. baking powder
1 cup sugar
2 tsp. cinnamon
2/3 cup pumpkin
1 tsp. ginger
1 tsp. lemon juice
1/2 tsp. nutmeg
1 cup chopped walnuts or pecans
sprinkle of salt
1/4 cup powdered sugar
Sift together dry ingredients, set aside. Beat eggs 5 minutes or until thick. Gradually add sugar; pumpkin, lemon juice. Fold in dry ingredients. Spread in well greased and floured 15" x 10" baking pan or jelly roll pan (I use the stoneware bar pan layered with parchment paper instead of greasing and flouring.) Sprinkle top with nuts. Bake at 375 degrees for 15 minutes. Loosen edges, turn out onto dish towel sprinkled with powdered sugar. Starting at narrow end roll towel and cake together. Cool at least 1 hour. Unroll. Frost wth filling. Roll and chill before slicing to serve.
Filling:
1 cup powdered sugar
6 oz cream cheese
4 tbs butter
1/2 tsp vanilla
Mix cream cheese with butter, cream well. Add vanilla, then powdered sugar.
Pumpkin Chocolate Chip Cake ( I haven't posted this one because you have to have the Pampered Chef Stoneware Fluted Pan to make it work according to directions. You can do it in a bundt pan in the oven, I just don't know how long it will take, sorry.)
1 Spice Cake Mix
2 cups Pumpkin
3 Eggs
1 8oz container of Cool-whip
2 cups Chocolate Chips
Mix cake mix, eggs, pumpkin and 1 cup of chocolate chips. Spray bottom and sides of fluted pan. Pour cake mixture into pan and microwave 11 minutes (unless your microwave doesn't have a turntable, then cook 12 minutes, rotating after each 4 minute interval). Remove from microwave and let rest 5 minutes. Turn out onto platter, cool completely. Melt remaining chocolate chips and 1/2 the cool-whip, about 1 1/2 minutes stirring after every 30 seconds. Pour over cooled cake. Serve with remaining cool-whip.
Microwave Caramels
In large glass bowl mix the following:
1/2 cup sweetened condensed milk
1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup corn syrup
Microwave 2 minutes, stir well. Microwave 2 more minutes, stir well. Microwave another 2 minutes, stir and pour in glass pan. Cool completely!
Mint Sandwiches
2 bags Milk Chocolate Chips
1 bag Mint Chocolate Chips
6 tbs. Shortening, seperated
Melt 1 bag milk chips with 2 tbs shortening. Pour into pan and let set up about 10 minutes (place your finger onto the chocolate to "Test" it. If your fingerprint shows up on the chips without making an indentation, it's ready. Melt the mint chips with 2 tbs. shortening. Pour over chocolate layer and let set. Melt the last bag of milk chips and pour over other 2 layers. Let set 10 minutes. Cut into squares. Refridgerate and let set completely.
Pumpkin Cake Roll
3/4 cup flour
3 eggs
1 tsp. baking powder
1 cup sugar
2 tsp. cinnamon
2/3 cup pumpkin
1 tsp. ginger
1 tsp. lemon juice
1/2 tsp. nutmeg
1 cup chopped walnuts or pecans
sprinkle of salt
1/4 cup powdered sugar
Sift together dry ingredients, set aside. Beat eggs 5 minutes or until thick. Gradually add sugar; pumpkin, lemon juice. Fold in dry ingredients. Spread in well greased and floured 15" x 10" baking pan or jelly roll pan (I use the stoneware bar pan layered with parchment paper instead of greasing and flouring.) Sprinkle top with nuts. Bake at 375 degrees for 15 minutes. Loosen edges, turn out onto dish towel sprinkled with powdered sugar. Starting at narrow end roll towel and cake together. Cool at least 1 hour. Unroll. Frost wth filling. Roll and chill before slicing to serve.
Filling:
1 cup powdered sugar
6 oz cream cheese
4 tbs butter
1/2 tsp vanilla
Mix cream cheese with butter, cream well. Add vanilla, then powdered sugar.
Monday, October 20, 2008
New Recipe
Dinner tonight was a last minute throw-together, and if I do say so myself, it was DIVINE!! I highly recommend this recipe. Sorry, I guessed at the measurements, I was playing with the spice cabinet for this one!
Lime Grilled Chicken (I'm still working on the name, any suggestions?)
4 limes, quartered
1 cup oil
1/2 cup vinegar
1/4 cup sugar
2 cups Sprite
Cayenne to taste
Dash Tumeric
Salt & Pepper to taste
Throw all ingredients into blender, even the lime rind. Blend until smooth. Pour over 4-6 chicken breasts and marinate no more than 2 hours. Grill. Serve with cilantro/lime rice. For the rice, I put 1 1/2 cups rice, 1/2 cup lime juice, 2 tbs. chopped cilantro 1 tsp. salt and 2 1/2 cups water in rice cooker. Next time, I am going to use coconut milk for 3/4 of the water!!
Let me know what ya'll think of this one. It was fun to play around tonight!
Lime Grilled Chicken (I'm still working on the name, any suggestions?)
4 limes, quartered
1 cup oil
1/2 cup vinegar
1/4 cup sugar
2 cups Sprite
Cayenne to taste
Dash Tumeric
Salt & Pepper to taste
Throw all ingredients into blender, even the lime rind. Blend until smooth. Pour over 4-6 chicken breasts and marinate no more than 2 hours. Grill. Serve with cilantro/lime rice. For the rice, I put 1 1/2 cups rice, 1/2 cup lime juice, 2 tbs. chopped cilantro 1 tsp. salt and 2 1/2 cups water in rice cooker. Next time, I am going to use coconut milk for 3/4 of the water!!
Let me know what ya'll think of this one. It was fun to play around tonight!
Monday, October 6, 2008
Soups
With this Fall weather, I have decided I am in the mood for soups!! Here are some of our family favorites.
Taco Soup
1 lb. ground beef
1 can black beans
1 can pinto beans
1 can kidney beans
1 can corn
2 cans (12 oz) Tomato Sauce
4 fresh tomatoes
1 can olives, sliced
1 medium onion
4 garlic cloves
Taco Seasoning
Brown the ground beef using 1/2 the onion dices and 2 garlic cloves. Open all the cans and pour them into large stock pot, slice the olives before dumping! Dice the tomatoes, remaining onion and add to pot with remaining garlic. Add 2 cans water (about 3 cups). Salt to taste. Serve with corn chips, cheese, fresh lime and sour cream.
Potato Cheese Soup CROCKPOT
6 potatoes (peeled 7 cut into bite-sized pieces)
1 onion, chopped
1 stalk celery, diced
1 carrot, sliced
4 chicken boullion cubes
1 tsp. parsley
5 cups water
Cook all ingredients in crockpot on high for 4 hours.
Mix:
3/4 cube butter
2/3 cup flour
1 1/2 cup milk
1/2 cup grated cheese
Stir into crockpot during the last hour of cooking
French Onion Soup
2 tbs. butter
2 cups thinly sliced yellow onions (2 large)
4 cups beef broth
1 tsp worcestershire sauce
dash black pepper
6 slices french bread, toasted
1 cup shredded Swiss cheese
In a large saucepan, melt butter, add onions. Cook, covered, over medium heat 8-10 minutes or until onions are tender and golden, stirring occasionally. Stir in broth, worcestershire, and pepper. Bring to a boil. Simmer for 10 minutes. Meanwhile, sprinkle toasted bread with shredded cheese. Place under broiler until cheese melts and turns light brown. To serve, ladle soup into bowls and top with bread
Taco Soup
1 lb. ground beef
1 can black beans
1 can pinto beans
1 can kidney beans
1 can corn
2 cans (12 oz) Tomato Sauce
4 fresh tomatoes
1 can olives, sliced
1 medium onion
4 garlic cloves
Taco Seasoning
Brown the ground beef using 1/2 the onion dices and 2 garlic cloves. Open all the cans and pour them into large stock pot, slice the olives before dumping! Dice the tomatoes, remaining onion and add to pot with remaining garlic. Add 2 cans water (about 3 cups). Salt to taste. Serve with corn chips, cheese, fresh lime and sour cream.
Potato Cheese Soup CROCKPOT
6 potatoes (peeled 7 cut into bite-sized pieces)
1 onion, chopped
1 stalk celery, diced
1 carrot, sliced
4 chicken boullion cubes
1 tsp. parsley
5 cups water
Cook all ingredients in crockpot on high for 4 hours.
Mix:
3/4 cube butter
2/3 cup flour
1 1/2 cup milk
1/2 cup grated cheese
Stir into crockpot during the last hour of cooking
French Onion Soup
2 tbs. butter
2 cups thinly sliced yellow onions (2 large)
4 cups beef broth
1 tsp worcestershire sauce
dash black pepper
6 slices french bread, toasted
1 cup shredded Swiss cheese
In a large saucepan, melt butter, add onions. Cook, covered, over medium heat 8-10 minutes or until onions are tender and golden, stirring occasionally. Stir in broth, worcestershire, and pepper. Bring to a boil. Simmer for 10 minutes. Meanwhile, sprinkle toasted bread with shredded cheese. Place under broiler until cheese melts and turns light brown. To serve, ladle soup into bowls and top with bread
Monday, September 22, 2008
Microwave White Chicken Chili, Artichoke Dip & Satay Pasta Salad
Sorry for the slacking on new recipes. Check out our family blog to find out my excuses this time!! Here are a few fun ones for all of you to try, and for you Kim, the artickoke dip!! Enjoy!
Microwave white Chicken Chili
3 Whole heads garlic
3/4 tsp salt
3 tbsp. olive oil
2 pobalno peppers
1 medium onion
1 1/2 lb. boneless, skinless chicken thighs ( I still like breasts or tenders)
2 tbsp. taco seasoning
2 cans Great Northern beans, drained
1 jar salsa verde
Slice 1/4 in off the pointed tip of garlic heads to expose cloves. Place garlic cut side up in microwave safe bowl. Sprinkle garlic with 1/4 tsp salt and drizzle with 2 tbsp of the oil. Cover and microwave on HIGH 3 mins or until garlic is soft. Cool.
Meanwhile, finely dice pepers. Chop onion. Combine in baker. Finely die chicken. Add chicken, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to baker. Mix well. Microwav on high 4 mins, cover and microwave an additional 4-6 mins. or until chicken is cooked through. (This works best in the stoneware deeo cover baker; but can be done in the oven or another microwave safe baker.)
Meanwhile, gently squeeze cooled garlic frm heads, and discard skins, mash garlic. Add beans and salsa. Transfer bean mixture to baker; mix well. Microwave, covered on HIGH 5-7 minutes or until chili is heated through. Serve with shredded cheese, sour cream, lime wedges, diced avocado or chopped cilantro.
Bread Bowl Artichoke Dip
2 16 oz. sourdough bread rounds
vegetable oil
4 oz cream cheese
1/2 cup milk
1 can artichoke hearts in water, drained
1 packet envelope vegetable soup mix
1 garlic clove
1 lemon
8 oz sour cream
Preheat oven to 450. Slice off top of one bread round to create a lid, set lid aside. Carefully remove center of bread round to form a 4 1/2 inch wie and 2 inch deep well for dip. Slice center of first and entire second bread round into 1 inch cubes. Place bread bowl on cookie sheet, or stone. Arrange bread cubes around bowl. Brush with vegetable oil. Whisk cream cheese until smooth, add milk, whisk again. Chop artichokes. Add artichokes, soup mix and pressed garlic to cream cheese. Microwave on high 5-7 mins., do not boil. Add 2 tbsp lemon juice and sour cream to hot artichoke mixture; pour into bread bowl. If desired, grate parmesan cheese over bread bowl and bread crumbs. Lean lid against bread bowl. Bake 13-15 minutes or until bread cubes and top of dip are golden brown. Remove from oven and serve Immediately.
Satay Chicken Pasta Salad
8 oz. uncooked bow tie pasta
1 cup Asian Vinaigrette salad dressing
1 inch piece peeed fresh gingerroot, finely grated
2 garlic cloves
1/4 tsp cayenne pepper
2 tbsp peanut butter
2 medium carrots
1 medium red bell pepper
1/2 cup dry-roasted peanuts
1 cup lightly packed fresh basil
3 cups dices coked chicken (about 1 lb.)
Cook pasta according to package directions. Drain pasta and rinse with cold water. Meanwhile, for dressing, combine vinaigrette, ginger, garlic, cayenne & peanut butter. Mix well and set aside. Cut carrots into julienne stris. Cut bell pepper into 1/4 inch strips. Chop peanuts and basil. Add chicken, carrots, pepper, peanuts, basil, and dressing to pasta; mix well. Garnish with additional chopped peanuts, if desired.
Microwave white Chicken Chili
3 Whole heads garlic
3/4 tsp salt
3 tbsp. olive oil
2 pobalno peppers
1 medium onion
1 1/2 lb. boneless, skinless chicken thighs ( I still like breasts or tenders)
2 tbsp. taco seasoning
2 cans Great Northern beans, drained
1 jar salsa verde
Slice 1/4 in off the pointed tip of garlic heads to expose cloves. Place garlic cut side up in microwave safe bowl. Sprinkle garlic with 1/4 tsp salt and drizzle with 2 tbsp of the oil. Cover and microwave on HIGH 3 mins or until garlic is soft. Cool.
Meanwhile, finely dice pepers. Chop onion. Combine in baker. Finely die chicken. Add chicken, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to baker. Mix well. Microwav on high 4 mins, cover and microwave an additional 4-6 mins. or until chicken is cooked through. (This works best in the stoneware deeo cover baker; but can be done in the oven or another microwave safe baker.)
Meanwhile, gently squeeze cooled garlic frm heads, and discard skins, mash garlic. Add beans and salsa. Transfer bean mixture to baker; mix well. Microwave, covered on HIGH 5-7 minutes or until chili is heated through. Serve with shredded cheese, sour cream, lime wedges, diced avocado or chopped cilantro.
Bread Bowl Artichoke Dip
2 16 oz. sourdough bread rounds
vegetable oil
4 oz cream cheese
1/2 cup milk
1 can artichoke hearts in water, drained
1 packet envelope vegetable soup mix
1 garlic clove
1 lemon
8 oz sour cream
Preheat oven to 450. Slice off top of one bread round to create a lid, set lid aside. Carefully remove center of bread round to form a 4 1/2 inch wie and 2 inch deep well for dip. Slice center of first and entire second bread round into 1 inch cubes. Place bread bowl on cookie sheet, or stone. Arrange bread cubes around bowl. Brush with vegetable oil. Whisk cream cheese until smooth, add milk, whisk again. Chop artichokes. Add artichokes, soup mix and pressed garlic to cream cheese. Microwave on high 5-7 mins., do not boil. Add 2 tbsp lemon juice and sour cream to hot artichoke mixture; pour into bread bowl. If desired, grate parmesan cheese over bread bowl and bread crumbs. Lean lid against bread bowl. Bake 13-15 minutes or until bread cubes and top of dip are golden brown. Remove from oven and serve Immediately.
Satay Chicken Pasta Salad
8 oz. uncooked bow tie pasta
1 cup Asian Vinaigrette salad dressing
1 inch piece peeed fresh gingerroot, finely grated
2 garlic cloves
1/4 tsp cayenne pepper
2 tbsp peanut butter
2 medium carrots
1 medium red bell pepper
1/2 cup dry-roasted peanuts
1 cup lightly packed fresh basil
3 cups dices coked chicken (about 1 lb.)
Cook pasta according to package directions. Drain pasta and rinse with cold water. Meanwhile, for dressing, combine vinaigrette, ginger, garlic, cayenne & peanut butter. Mix well and set aside. Cut carrots into julienne stris. Cut bell pepper into 1/4 inch strips. Chop peanuts and basil. Add chicken, carrots, pepper, peanuts, basil, and dressing to pasta; mix well. Garnish with additional chopped peanuts, if desired.
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