This is just for Carrie! Salsa that doesn't have big chunks, but is blended well so that you can just get a little flavor on your chip instead of all those chunks. :) But, don't worry, there's still plenty of substance if you use your chip to scoop some up too.
The secret to the flavor in this recipe is a French (ha ha!) spice blend - Fines Herbes. I know it's available in the Spice Islands brand, but I'm not sure which other brands.
Restaurant Style Salsa
1 large can diced tomatoes
1 small can stewed tomatoes
1 bunch green onions, chopped
1 jalapeno pepper, seeded and chopped
1 tsp. garlic salt
1/2 tsp. Fines Herbes
1/4 tsp. oregano flakes
1 tsp. ground cumin OR fresh cilantro (to taste)
salt, optional
Combine all together in a bowl. If you're using cilantro, you don't have to chop it first and you can add the stems too. Blend to desired consistency. An immersion blender works great for this recipe.
Sunday, September 23, 2012
Monday, September 10, 2012
Cookie Dough Frosting
Huh? It's true - this frosting really tastes like chocolate chip cookie dough. I used it on a dense yellow cake with chocolate chips in it, but I think the cake would be better without the chocolate chips, that way they aren't competing with the frosting.
Be warned - the frosting is extremely sweet so I don't think you need tons of it. But I'm sure there are those who would disagree!
Cookie Dough Frosting
1 cup Butter, Softened
¾ cups Brown Sugar
¼ teaspoons Kosher Salt (or regular)
4 cups Powdered Sugar
2 teaspoons Vanilla Extract
up to 2 Tablespoons Evaporated Milk (could probably do whole milk)
1 cup Mini Chocolate Chips
Beat butter, brown sugar and salt for about 3 minutes until fully combined. Beat in powdered sugar, vanilla and 1 T. milk. Continue to beat until fluffy, adding more milk if needed. Add chocolate chips.
Recipe slightly modified from Pioneer Woman's Tasty Kitchen Blog
Be warned - the frosting is extremely sweet so I don't think you need tons of it. But I'm sure there are those who would disagree!
Cookie Dough Frosting
1 cup Butter, Softened
¾ cups Brown Sugar
¼ teaspoons Kosher Salt (or regular)
4 cups Powdered Sugar
2 teaspoons Vanilla Extract
up to 2 Tablespoons Evaporated Milk (could probably do whole milk)
1 cup Mini Chocolate Chips
Beat butter, brown sugar and salt for about 3 minutes until fully combined. Beat in powdered sugar, vanilla and 1 T. milk. Continue to beat until fluffy, adding more milk if needed. Add chocolate chips.
Recipe slightly modified from Pioneer Woman's Tasty Kitchen Blog
Saturday, September 8, 2012
Pesto Tortellini Soup
This is a yummy and super quick soup recipe. I used a broccoli, cauliflower and carrot mix for my veggies. I also didn't measure my pesto... I had some frozen in ice cube tray portions and I used two cubes worth of pesto.
Pesto Tortellini Soup
1/2 small onion, diced
2 cloves garlic, minced
1 Tbsp butter
5 C chicken broth
1 (9 oz) pkg cheese tortellini
2 C frozen mixed veggies
1/4 C prepared pesto
In stockpot, melt butter over medium heat and saute onion until soft. Add garlic and saute until fragrant. Add chicken broth and bring to a boil. Add tortellini and boil until almost done. Add vegetables and pesto and simmer until heated through. Garnish with Parmesan cheese.
Pesto Tortellini Soup
1/2 small onion, diced
2 cloves garlic, minced
1 Tbsp butter
5 C chicken broth
1 (9 oz) pkg cheese tortellini
2 C frozen mixed veggies
1/4 C prepared pesto
In stockpot, melt butter over medium heat and saute onion until soft. Add garlic and saute until fragrant. Add chicken broth and bring to a boil. Add tortellini and boil until almost done. Add vegetables and pesto and simmer until heated through. Garnish with Parmesan cheese.
Easier Bavarian Cream
I found an easier Bavarian Cream recipe that is really tasty. This worked well for a cake filling and it would also be tasty with fresh fruit or in eclairs or cream puffs. Or in crepes. : )
Easy Bavarian Cream
Easy Bavarian Cream
8 oz cream cheese, softened
2 (3.5 oz) packages instant pudding mix
3/4 cup milk
12 oz Cool Whip, thawed
Mix together cream cheese and dry pudding mix on medium speed.
With the mixer running at medium speed, slowly add the milk. Continue to beat at medium speed for a minute or two, or until lumps have smoothed out.
Fold in (or mix on low) the Cool Whip.
Enjoy!
Recipe from cakecentral.com
Raspberry Sauce
I had some leftover Bavarian cream from a cake that I made, so I made crepes for breakfast. And I decided the perfect accompaniment would be raspberry sauce so I used the one from my old crepes cookbook. It was rather tasty! We also diced up some fresh peaches to go in the crepes....a great combo, peach and raspberry. : )
Raspberry Sauce
1 10-oz. package frozen raspberries, thawed
Cranberry juice
1/3 C. sugar
4 tsp. cornstarch
dash salt
2 Tbsp. butter
2 tsp. lemon juice
Drain berries; reserve syrup.* Add cranberry juice to syrup to make 1 1/2 cups. Add the syrup-juice mixture, sugar and salt to pan. Bring to a simmer. Mix cornstarch with about 2 tablespoons of cranberry juice until smooth. Stir into sauce and bring back to a simmer; allow sauce to simmer until it has thickened. Add butter and lemon juice and stir until butter is melted. Serve immediately or chill and serve cold. You can also strain out the seeds if you prefer.
*I didn't have any syrup in my frozen raspberries, so I only used cranberry juice, and I probably used about 3/4 to 1 cup of juice.
Raspberry Sauce
1 10-oz. package frozen raspberries, thawed
Cranberry juice
1/3 C. sugar
4 tsp. cornstarch
dash salt
2 Tbsp. butter
2 tsp. lemon juice
Drain berries; reserve syrup.* Add cranberry juice to syrup to make 1 1/2 cups. Add the syrup-juice mixture, sugar and salt to pan. Bring to a simmer. Mix cornstarch with about 2 tablespoons of cranberry juice until smooth. Stir into sauce and bring back to a simmer; allow sauce to simmer until it has thickened. Add butter and lemon juice and stir until butter is melted. Serve immediately or chill and serve cold. You can also strain out the seeds if you prefer.
*I didn't have any syrup in my frozen raspberries, so I only used cranberry juice, and I probably used about 3/4 to 1 cup of juice.
Friday, September 7, 2012
Round Steak Sauerbraten
This is pretty tasty. I just used canned round steak and it worked really well.
Round Steak Sauerbraten
1 1/2 cups thin cut round steak, cooked and cubed or sliced into strips
1 Tbsp vegetable oil
2 envelopes dry brown gravy mix
4 C water
2 Tbsp onion powder
1/4 C brown sugar
2 Tbsp Worcestershire sauce
1/2 tsp ground ginger
2 bay leaves
1 tsp salt
ground black pepper to taste
Mix water and gravy mix in a large saucepan. Bring to a boil, stirring constantly. Add remaining ingredients and reduce heat to low. Allow to simmer for 1 hour. Remove bay leaves before serving.
Serve over egg noodles or ziti noodles.
Round Steak Sauerbraten
1 1/2 cups thin cut round steak, cooked and cubed or sliced into strips
1 Tbsp vegetable oil
2 envelopes dry brown gravy mix
4 C water
2 Tbsp onion powder
1/4 C brown sugar
2 Tbsp Worcestershire sauce
1/2 tsp ground ginger
2 bay leaves
1 tsp salt
ground black pepper to taste
Mix water and gravy mix in a large saucepan. Bring to a boil, stirring constantly. Add remaining ingredients and reduce heat to low. Allow to simmer for 1 hour. Remove bay leaves before serving.
Serve over egg noodles or ziti noodles.
Tuesday, September 4, 2012
Creamy Calamari Fettuccine
This is actually my own creation! I didn't have anything planned for dinner, and we had some calamari in the freezer, which always sounds good. : ) So I made this up as I went along. You can use any color bell peppers that you like, or add other veggies if you want.
Creamy Calamari Fettuccine
4 cloves garlic, minced
2 Tbsp olive oil
1 pound Calamari, sliced into 1/2 -inch thick rings
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
1 small carrot, thickly sliced
1 14-oz. can chicken broth
1 12-oz. can evaporated milk
1/4 C. flour
2 tsp. dried parsley (or more, to taste)
Tabasco sauce to taste
Lemon juice, to taste
Salt and freshly ground pepper, to taste
1 pound fettuccine, cooked and drained.
Parmesan cheese, optional
Drizzle the olive oil into a large sauce pan or skillet. Add the garlic and cook, stirring frequently until the garlic is fragrant. Add the carrot and cook for another minute. Add the bell peppers and cook, stirring occasionally, until crisp-tender. Pour the chicken broth into the pan and bring to a simmer. Add the sliced calamari.
In a small bowl, whisk some of the evaporated milk with the flour until smooth. Add the milk-flour mixture to the pan and stir, and then add the remaining milk and the parsley. Cook until the calamari is opaque and the sauce is thickened. Add the Tabasco sauce, salt and pepper and the lemon juice, to taste.
Serve immediately over cooked fettuccine noodles. Top with freshly grated Parmesan cheese, if desired.
Creamy Calamari Fettuccine
4 cloves garlic, minced
2 Tbsp olive oil
1 pound Calamari, sliced into 1/2 -inch thick rings
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
1 small carrot, thickly sliced
1 14-oz. can chicken broth
1 12-oz. can evaporated milk
1/4 C. flour
2 tsp. dried parsley (or more, to taste)
Tabasco sauce to taste
Lemon juice, to taste
Salt and freshly ground pepper, to taste
1 pound fettuccine, cooked and drained.
Parmesan cheese, optional
Drizzle the olive oil into a large sauce pan or skillet. Add the garlic and cook, stirring frequently until the garlic is fragrant. Add the carrot and cook for another minute. Add the bell peppers and cook, stirring occasionally, until crisp-tender. Pour the chicken broth into the pan and bring to a simmer. Add the sliced calamari.
In a small bowl, whisk some of the evaporated milk with the flour until smooth. Add the milk-flour mixture to the pan and stir, and then add the remaining milk and the parsley. Cook until the calamari is opaque and the sauce is thickened. Add the Tabasco sauce, salt and pepper and the lemon juice, to taste.
Serve immediately over cooked fettuccine noodles. Top with freshly grated Parmesan cheese, if desired.
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