Before this fabulous salsa, Baby Boy swore he didn’t like salsa. He just doesn’t like anything spicy (sometimes you have to wonder, are you really my brood?). Being a good sport and all, BB decided to sample it. Umm, can we say it was gone before I knew it?
I really enjoy pico de gallo, but it is really only good when you have in season tomatoes. This is my winter solution. You can certainly increase the heat if you don’t have a Baby Boy to please.
Ingredients
1 can (28 oz) whole tomatoes
2 cans Rotel
1/2 med onion
1 or 2 jalapenos
1 lime
1/2 c minced cilantro (optional)
kosher salt to taste
Directions
You’ll need a food processor for this recipe. Chop the onion and jalapeno into large chunks.
Put them into a food processor.
Pulse approximately 8 times, for a nice rough chop.
Don’t worry about any big chunks, we’re about to pulverize this baby.
Add the can of whole tomatoes, juice and all. Then add the 2 cans of Rotel.
Juice a lime and add to the tomatoes (sorry I couldn’t quite manage a picture of me juicing..I need a 3rd maybe even a fourth hand sometimes)
Add some salt.
Close the lid on the processor, turn it on and pulverize…bwaa ha ha ha….seemed an evil laugh was approriate at that moment. Blend for at least 1 minute, maybe more, depending on the awesomeness (is that a word?) of your food processor.
Add some fresh chopped cilantro if you like. I like!
One of the great things about Winter Sals-tice, it can make a long winter day more pleasurable. It also keeps for up to two weeks if you don’t have a Baby Boy around.
Chantel has ruined my reputation! You have to understand, I am not a baker, I do not bake! A rare occasion maybe; but there is just so much….measuring, and you have to be so…..exact, and you have to…..follow directions. If you know me, you would think that a would be such a natural at baking and that I would embrace it’s structure, because, well, it’s so me. The truth is, when I cook, I love the creativity, the freedom, the approximate, the little of this, the little of that. I always got out of baking by claiming I don’t do it very well. And then, I decided it would be wrong not to attempt at least one of the desserts in the French cookbook by Carole Clements & Elizabeth Wolf-Cohen. Guess what, it came out perfect and delicious. Maybe I can just attribute it to a really good cookbook and still claim I lack true baking skills?
Ingredients
3/4 cup sugar
10 oz semisweet chocolate, chopped (or already purchased in chunks)
3/4 cup unsalted butter, cut into pieces
2 tsp vanilla extract
5 eggs, separated
1/4 flour, sifted
pinch of salt
powdered sugar for dusting
Yes, I have a label maker, and yes I use it, love it! I recommend it to everyone.
Directions
Preheat oven to 325
This is not in the cookbook, but it is a trick that I know, surprising for a non-baker.
Tear off a piece of parchement paper so that it is larger then the pan. Remove the bottom portion of the spring form pan. Next halve the paper, then halve it again, then one more time. Put the point at the center of the pan and mark the outer edges of the parchment paper to line up with the bottom of the pan, then trim.
Unfold, reassemble the pan, then butter the parchment paper.
Next, lightly coat the entire pan with flour, shake off all the extra.
This little trick will make it sooo much easier to remove from the pan. It will also keep the cake from sticking to the serving dish, cool beans!
Finally onto the cake part.
Set aside 3 tbs of the sugar for alter. Measure your chocolate (I had a 12 ounce bag and only needed 10 oz…see what I told you about baking!), if you bought a bar, chop it up, and cut up your butter.
Place the chocolate, butter and remaining sugar in a heavy bottomed saucepan and cook over low heat until the chocolate and butter have melted and the sugar has dissolved. Remove the pan from heat and stir in the vanilla. let the mixture cool slightly.
Meanwhile, separate your eggs. Beat the egg yolks, then add to the chocolate mixture, beating each in well, then stir in the flour.
In a clean greasefree bowl, using an electric mixer, beat the egg whites slowly unti they are frothy. Increase the speed, add the salt and continue beating until soft peaks for. Sprinkle over the reserved 3 tbs of sugar and beat until the whites are stiff and glossy.
Beat 1/3 of the whites into the chocolate mixture, then fold in the remaining whites. Carefully pour the mixture into the pan and gently rap the pan to release any air bubbles.
Bake in the oven for 35 – 45 minutes until well risen and the top springs back when touched lightly with a fingertip.
Transfer the cake to a wire rack (or in my case a trivet cause I have no cool where my wire racks are). Remove the sides and let cool completely.
Dust with powdered sugar and watch it disappear!
It’s a cake, it’s a brownie, no it’s a ca-brownie. It’s French Chocolate Cake and its delish.
Thanks Angie for requesting this one, it gave me an excuse to have one on a Sunday Night. Not that I need an excuse, but it helps me rationalize. This is my all time favorite cocktail, it’s simple but sounds exotic. McGyver turned me onto this when we started dating. Of course he had no idea that it would turn out to be my go to drink.
Ingredients
1 shot of Rum
Cola, diet cola, etc.
1 Lime wedge
Tall glass full of ice
I have this really cool server that premeasures your alcohol. This is my second one, the first one was cheap, too cheap and broke almost immediately. This one we purchased from Wine Enthusiast but I don’t think they carry it anymore. I guess that makes sense since they aren’t called the Alcohol Enthusiast.
Directions
Pour (fill) glass with 1 shot of rum, I personally looove Meyers dark rum, it add richness and depth to the cocktail.
And if you are a bad Mom you recruit your underage Baby Boy to help demonstrate how to make one.
Pour your cola (in my case diet cola…need to save calories where I can)
Squeeze a lime into it and stir.
And the best part, sit back, relax and enjoy.
Please note, the wicked cute hair do, also if you haven’t noticed already, my hair matches the wood on our wall unit.
Dear sweet and thoughtful Chantel loaned me one of her favorite cookbooks. Chantel hails from Belgium;she grew up with heavy French, Dutch and German influences (lucky girl). Chantel is also an outstanding cook, and I am honored that she is sharing one of her favorite cookbooks. I read the book cover to cover, and couldn’t wait to try the recipes. I was craving a nice juicy steak, so this is what I picked first:
The cookbook French by Carole Clements & Elizabeth Wolf-Cohen. The Recipe adaptation Steak au Poivre (Pepper Steak)
Ingredients
2 tbs black peppercorns
2 fillet or sirloin steaks, 3 New York Strips, about 8 oz each (there are 3 of us at home)
1 tbs butter
2 tsp vegetable olive oil
3 tbs brandy (we used a good cognac)
2/3 cup heavy cream
1 2 garlic clove(s), finely chopped
salt, if needed (I needed)
plus 1 shallot, minced and 1 tbs fresh thyme, chopped
Directions
Start by crushing the peppercorns, Baby boy used a mortar and pestle but you can put them in a plastic bag and use a rolling pin to crush them.
Anyone who knows me, it’s a Sturday night and a cocktail would be in order. My old stand-by a Cuba Libre. Although, I probably should be drinking a nice French red wine.
Next coat the the steaks with the crushed peppercorn and salt if desired.
Heat the butter and oil in a heavy frying pan over med-high heat. Add the meat and cook for 6-7 minutes, turning once, until done as preferred.
Remove the steaks, to a plate and cover to keep warm.
De-glaze the pan with the brandy then add the minced garlic and shallots, allow to boil until reduced by half. Refresh cocktail as needed.
Add the cream and boil until the cream has reduced by 1/3. Stir accumulated juices from the meat into the sauce, taste and add salt if necessary.
Serve the steaks with the sauce, and a nice glass of wine, or a Cuba Libre if you prefer.
Have I told you that I love, love, love my new Dutch Oven? It heats perfectly, looks great and it’s easy to clean (which makes the Baby Boy happy too). Speaking of Baby Boy, this recipe is adapted from his Nana’s Pasta Fazool recipe. Traditional Pasta Fazool also known as Pasta e Fagioli is an Italian soup/stew that can be found in almost every region of Italy. It’s variations include prosciutto, sausage, or potatoes. But it always has pasta in it and beans in it, most commonly cannelini beans. Nana’s recipe calls for Pepperoni and Ceci beans (a.k.a. garbanzo beans or chickpeas). I love it because it is spicy and has a rich tomato base. Add a salad and some garlic bread for a perfect comfort meal.
Ingredients
8 – 10 oz pepperoni, thickly sliced
2 tsp garlic powder
1 tbs dried oregano
1 tbs dried basil
1/2 tsp salt
1/2 tsp fresh ground pepper
2 cans (28 oz) crushed tomatoes
1 can (6 oz) tomato paste
2 cans (6 oz) water
2 cans chickpeas
8 oz of dried small pasta such as shells or ditalini
Fresh Parmesan and crushed red peppers if desired
Yes, I buy store brand, they’re cheaper and it doesn’t seem to make a difference in this dish. Also, the dried herbs are fine too, you can subsitute fresh is you like, but again, the dried is very good. If I could buy better pepperoni, I would, it’s the star of the dish. When you live in one of the least populated states, you manage with whats available.
Directions
Start a large pot of water to boil for the pasta and heat up your Dutch oven or heavy bottomed pot. Meanwhile slice up the pepperoni.
Add the pepperoni and cook for about 10 minutes to render some of the fat. This is an important step, if you skip it, your Pasta Fazool will be greasy. Sometimes greasy is good but not this time.
Drain the pepperoni.
Return the pepperoni to the pot. Add the garlic, oregano, basil, salt and pepper. Cook for about 30 seconds so the spices bloom.
Hopefully you had your cans of crushed tomato opened, because 30 seconds isn’t long and it doesn’t take long for the spices to burn, like another 30 seconds or what ever time it takes to open the can. Add both cans of crushed tomatoes.
Next the tomato paste.
Then add 2 cans of water (I don’t like to dirty up a lot of dishes so I often use the cans to add water).
Cover and simmer at least one hour. Please admire the shiny red Le Creuset. Please ignore my dirty stove. Also ignore my teapot, I have no idea why it’s spout is still open.
Let’s not forget our pasta. Boil it for approximately 10 minutes or what ever the directions say for al dente.
Drain the pasta and set it aside.
After simmering for one hour plus, add the chick peas.
Then add the cooked pasta and stir.
Doesn’t that look good and comforting? Thanks Nana for sharing. Don’t forget to add fresh parmesan and red pepper flakes if desired.
I couldn’t wait to use my new cauldron Dutch Oven, and I was hankering for some Cajun food, maybe because it’s Mardi Gras. Fried Catfish and Okra were on the top of my list but I also wanted to use that beautiful red pot I brought home. A nice big pot of greens would be a nice compliment to fried catfish, besides I had a smoked ham hock in my freezer that needed a special purpose…
Ingredients
2 pkgs frozen mustardor collard greens (hey, I live in Montana, whatcha expect?)
2 tbs oil (bacon grease is preferred)
1/2 medium onion, diced
1 smoked ham hock
1 tbs cider vinegar
2 cups water
Frank’s RedHot sauce
Kosher salt and fresh ground black pepper to taste
Directions
Heat oil in a dutch oven or heavy bottom pot. Dice the onions and add to the pot.
Once the onions are nice and tender, with that nice translucent look, add your ham hock and greens.
Add the Vinegar and Water
And for the flavorful part, add plenty of fresh ground pepper (don’t skimp) and a generous helping of Frank’s RedHot. I like my greens with some kick, if you prefer something mild or no kick, go lightly, or abstain and pass the bottle around at the table. If you decide not to add the RedHot, then add 1 tbs of cider vinegar, trust me the greens need it.
Bring it all to a boil, reduce the heat to simmer, cover and just let it be for 2 hours or until the ham hock is tender.
Then remove the ham hock and let it cool long enough so you can handle it.
Hmmm, kind of looks like a heart. I promise I didn’t tear anyone’s heart out to make this. Maybe it’s my heart, since I put so much love into making it?
Okay, moving right along. Remove the meat from the bone and coarse chop it. If it’s a nice neat dice it ain’t southern style.
Add that to the pot, then salt and pepper to taste. The ham hock is kind of salty, that’s why we wait till the end to add the salt. I like a lot of salt, pepper and RedHot in my greens, but that’s just how I am. Flavor it to your likings.
Simmer it for about 10 minutes more to let all the flavors meld and adjust seasoning as needed.
I wanted to start the day off with a fabulous breakfast, a rich and decadent breakfast, but I didn’t want to work that hard early in the morning. So Eggs Benedict it will be, it’s really not too difficult to make, toast some English Muffins, warm up some canadian bacon, poach your eggs and top with…Hollandaise sauce. Now that is the tough part, or it used to be until I discovered a recipe for Hollandaise Sauce made in a Blender.
Ingredients
1 cup butter
4 egg yolks
2 Tbs lemon juice
1/4 tsp salt
1/4 tsp Worcestershire sauce
Directions
Place the egg yolks, lemon juice, salt and worchestershire sauce in a blender.
Blend for approximately 30 seconds. Next, on lowest setting of the blender, slowly add the melted butter (I just microwaved mine…this is all about being easy).
Voila! In less then a minute your sauce will be ready to top eggs, spinach or asparagus. Add tarragon and finely diced shallot to make a quick Bearnaise Sauce and put it over fish or steak.
Here I should have a picture of the sauce all nicely blended. But I got so excited that I just plum forgot to take the picture. Don’t hate on me, it’s Valentine’s Day, my head was filled with love, love, love.
Start off by slicing the endive in half, and then cut or tear the prosciutto into pieces.
Next, carefully place the prosciutto between the leaves of the endive. I’m a prosciutto nut, so I try and stuff a whole slice intoone half of the endive. I can’t help the carnivore in me.
Place the stuffed endive onto a nice baking sheet, drizzle with olive oil and sprinkle with kosher salt and fresh ground pepper.
Place into a 400 degree oven. Roast for 15-20 minutes, then flip. Roast for another 15 – 20 minutes.
This is perfect served with a nice pasta dish, well, actually it’s just a down right nice veggie side dish, serve it with what ever you like!
In honor of my best friends Birthday (February 8th) I had to feature a dish that she taught me to make. It is so simple that you’ll never need to buy a pre-package mix of Spanish rice again.
Ingredients
2 tbs olive oil
1/2 medium onion, diced
1 cup long grain rice
1 can enchilada sauce
1 can water
1 small can sliced black olives
Optional: diced green or red peppers, 1 small can chopped green chilis, diced pimento, chopped jalepeno, etc.
Directions
In a large non-stick frying pan, heat olive oil over medium heat. Dice the onions.
Add to the hot oil and cook until translucent, then add the rice and cook until the rice becomes opaque (solid white).
Next add the can of enchilada sauce and the can of water.
Bring to a boil, turn the heat down to low, cover and simmer for 20 minutes.
Add the black olives (not pictured…ummm…..I spaced it), stir well and serve warm.
Here’s another photo of the finished product, just so you can see the black olives, I really did add them.
It’s become a tradition to always have this dip whenever we sit down to watch a game, especially the superbowl. It’s nothing fancy, but traditions don’t have to be.
Ingredients
2 lbs of Velveeta
2 cans of Rotel
1 lb ground beef
Start off by browning the ground beef, then drain.
Cube the Velveeta
You could add the cheese Velveeta to the pan, but I put it all in the crockpot.
