Pico de Gallo aka Salsa Fresca

This is also from Pioneer Woman's website. I can't help myself, but this is just 'it'. I've tried to make pico and fresh salsa for years, and it was never quite right. This recipe finally gets the ratio of tomatoes to jalapeno to onion jussssst right, in my opinion. When I make this I have to quadruple the recipe, at the very least. I'm not kidding. It turns people into pigs. Pico-eating pigs. I hope you have enough chips. I have even made this and used it to marinate leftover grilled flank steak overnight. Then the next day, I sear the leftover marinated steak in a cast iron skillet, just long enough to heat it up, and make steak fajitas with portabello mushrooms, mushrooms, onions and red/yellow/orange bell peppers, sauteeing the vegetables in olive oil and Sal con Chile y Limon before heating the steak. YUM!

 

 

Pico De Gallo

5 Roma tomatoes (firm, not soft)

1/2 large or 1 small onion

3 jalapeno peppers

1 bunch cilantro

2-3 limes

Kosher Salt

*These quantities are approximate

Dice tomatoes, onion, and jalapenos. (I quarter my tomatoes lengthwise, then scrape the seeds and tomato goo out with a paring knife. I also remove the seeds and white membrane from inside the jalapenos.) Mince cilantro. Toss together in a bowl. Squeeze lime juice over chopped vegetables, add cilantro, toss again. Add salt to taste. Toss again.

***To make wonderful guacamole, just add some of this pico to mashed avocado.

Southwest Chicken Sliders

These are very easy to make--in fact they were a sort of accidental creation, but now I crave them often.  I serve them topped with sour cream and the pickled red onions that I posted about previously (Red Chile Short Rib Tacos aka Taco Toppings).  The burger is a simple mix of ground chicken,  olive oil, salt, hot sauce (I use Tapatio) and southwest seasoning (Penzey's Southwest Seasoning or Pampered Chef Southwestern Seasoning Mix).  If I had it, I'd add sliced avocado or some guacamole to the list of toppings!  Don't forget the tomato!  The one pictured is straight from my garden.  Yum!  I recommend cooking these in a skillet so they don't dry out--I personally don't grill ground chicken due to this, but it's certainly a matter of personal preference.  Please note the variances in seasonings in the recipe guidelines below--I posted these varied amounts keeping in mind that everyone has difference comfort levels when it comes to salt and other seasonings. 

Southwest Chicken Sliders 

serves 4

1 pound ground chicken

1 tablespoon olive oil

several dashes of hot sauce

1/2-1 teaspoon of salt

1-2 teaspoons of southwest seasoning

Mix all ingredients and form into patties (I make 8 sliders from a pound of ground meat but these would make great regular sized burgers, too!).  

Cook in a skillet on medium-high heat for approximately 5 minutes per side or until chicken is fully cooked.  

Place cooked sliders on buns and top with your choice of toppings.

Pickled Red Onions

courtesy of Food Network/Bobby Flay

3/4 cup lime juice

1/4 cup red wine vinegar

1/4 cup sugar

1 teaspoon salt (I lowered this amount)

1 thinly sliced red onion

Combine ingredients 1-4 and bring to a boil.  Allow mixture to cool for at least 5 minutes.  Toss with onion and refrigerate at least overnight.

I usually make a double batch as these keep very well in the refrigerator--I love these and always have some in my fridge!

Oatmeal Cookies with Icing Drizzle

I came across this recipe for Iced Oatmeal Cookies on a favorite food blog of mine, Smitten Kitchen.  The SK blogger adapted a cookie recipe from cookbook Good to the Grain.  After following the recipe exactly the first time, I jotted down these changes.  They tested out to make the cookies exactly as I wanted them.  My changes were to eliminate buttering the cookie sheets--this makes for a more browned, crisp cookie than I prefer to eat--so if you prefer this, slather away with the butter.  I'm warning you, however, to watch cookies baked on buttered sheets very closely.  They can burn in an instant.  Additionally, I eliminated the cinnamon from the icing, and used just whole milk and confectioners sugar.  Lastly, these were made smaller than shown on SK, using the Small Pampered Chef Scoop (appx. 1 tablespoon).

Try these!  They're excellent in most any incarnation!

Firehouse Breakfast Bake, Take 2

This recipe was sent to me by my friend Kara (hi, Kara!!!).  The first time I made this, the only change I made was omitting 1 teaspoon of garlic salt from the recipe.  This is fantastic and a great choice if you want something that is a little different than the usual egg breakfast bakes.  The consistency of this is like that of a quiche, but there is no actual crust. 

I made the egg bake again this morning and I've made a few changes that I think make it a little easier and a little better.  Next time I make this I will also add a cup or so of diced fresh mushrooms.  It may be clear by now that I am a relentless recipe tinkerer.

-12 eggs
-2 cups rice, cooked (I use Trader Joe's frozen packs of brown rice--no cleanup!)
-1/2 stick butter, melted (I used unsalted)
-16 oz. cottage cheese, small curd
-1 envelope Knorr Leek Soup mix
-1/4 teaspoon black pepper
-1 package (16 oz. bag) frozen chopped spinach, thawed, drained and squeezed of excess water
-1/2 cup grated parmesan cheese

In a large bowl, beat the eggs, then add the cooked rice, melted butter, cottage cheese, soup mix, pepper, drained spinach and mix together.

Sprinkle the grated Parmesan cheese over the bottom of a 13x9" greased baking dish to make the "crust". Spread the egg mixture in the dish, covering all the cheese.

Cover and refrigerate overnight (I didn't have time to do this the first time I made it, and I just baked a few minutes longer). Remove from refrigerator 30 min. prior to baking. Bake uncovered at 325 degrees for 40-50 minutes. Cool 15-20 min. before cutting.

Serves 12

Shrimp Enchiladas

This recipe was on the cover of Bon Appetit last summer.  I saved it and then didn't come across it again until recently when I had company on the way for the weekend and a craving for Mexican food. 

The actual title of the recipe is "Shrimp and Cotija Enchiladas".  Cotija cheese is a hard, white Mexican cheese made from cow's milk.  If this is an ingredient you think you'll have trouble purchasing, you can substitute feta cheese.  I was able to make a trip to Reyna Foods in the Strip District of Pittsburgh to get most of the ingredients for this dish that I would have trouble getting at my local Kroger store.  It's a great little store that carries lots of Mexican/Latin American staples, novelties, various fresh guacamole and salsas as well as in-store-made tortillas and corn chips.  I was able to get the only other ingredient that isn't readily available to me at home in Wheeling, which is Crema Mexicana.  This is the Mexican version of sour cream (which, of course you can use as a substitute in this recipe).  True Crema is sour cream's richer, more decadent cousin.  If you can get your hands on it, you won't regret it.  It's delicious!

For the first time making this dish, I did follow the recipe closely.  I thought it was wonderful, but I do have just a few changes that I will make when (not if, WHEN!) I make these enchiladas again.  

• I will substitute flour tortillas for the corn tortillas called for in the recipe.  This is really a matter of personal preference.  The one modification I did make was to use both flour and corn tortillas in this dish.  The recipe directs that both sides of each tortilla be dredged in the freshly made salsa verde.  I liked how the flour tortillas soaked the flavor up more (and I have to be honest, I just don't care for the texture of corn tortillas--again, personal taste should guide you, here)
• The recipe calls for the finished enchiladas to be topped with thinly sliced avocado and red onion for serving.  The next time I make these, I will dice the avocado and red onion and marinate it in lime juice then top each enchilada with the mixture along with fresh cilantro.

Bon Appetit's Shrimp & Cotija Enchiladas RECIPE

I Love Bread and Dipping Oils.

What could be better than bread? Bread and butter? Mmm...sometimes, I guess, but this is even better than that. BREAD AND DIPPING OIL! You know the stuff...you go to that little Italian place and here comes your server, arms laden with a cutting board of crusty bread and a bottle of olive-oil-y goodness tucked in the crook of his/her arm. It's coming to your table, and barring your dedication to to some low-carb eating plan, you'd better eat it. Not only should you eat it, you should make your own at home when the spirit moves you. It's easy!!! I have a basic throw-together recipe that I use. We'll call it my 'winter version', because in the summer I always add bits and pieces of fresh herbs from my garden. You can start with this basic grouping of ingredients and add most anything you want, depending on your meal or just what you have a taste for in general.

Dipping Oil

1/2 cup extra virgin olive oil (use the good stuff, it really makes a huge difference in taste...stronger extra virgin olive oils will have a definite green hue to them)

4 cloves fresh garlic, peeled and crushed

pinch of salt

pinch of hot pepper flakes

dash of balsalmic vinegar (maybe 1/2 teaspoon)

Whisk it all together and break bread! Recipe is easily doubled, tripled, etc. It can be stored, but I prefer to make it fresh when we're going to eat it. It's nice to let the flavors meld for an hour or so before serving, but not necessary.

This is where I'll admit that I'm not really a baker of bread. I prefer to pick up a loaf or two of whatever artisan bread is fresh at the grocery that day. If you baked your own bread, well, people would probably love you even more. I will just have to live with less love coming in due to my lack of love for baking.

Prosciutto-wrapped Asparagus Spears

Prosciutto-wrapped Asparagus Spears

1 bunch fresh asparagus spears, with ends trimmed

sliced prosciutto

olive oil

Wrap sliced prosciutto (I cut each slice into 1/2s or 1/3s) around center of each asparagus spear. Line up on cookie sheet and drizzle tops of asparagus with olive oil. Bake at 350 degrees for 15 minutes. Good hot or at room temperature.

Buffalo Chicken Dip

I finally have this JUST the way I want it, after tinkering with it shamelessly.

Buffalo Chicken Dip

3 boneless, skinless chicken breasts

1/2 stick butter

3/4 cup Frank's Red Hot sauce, plus some extra for cooking chicken

2 (8 oz) pkgs cream cheese, softened

1 cup Ranch dressing

1 1/2 cups shredded Sharp Cheddar

Crumbled blue cheese

Melt butter in skillet and add some Frank's Red Hot (eyeball it; you know what wing sauce looks like). Cook chicken breasts in mixture and let cool. Shred with a fork. Put all ingredients except blue cheese into crockpot. Set crockpot on lowest setting. Stir often to combine ingredients and keep dip from scorching. Have a bowl of crumbled blue cheese on the side for people to add as they wish. Serve with blue corn chips and/or celery sticks.

Baked Reuben Dip

Baked Reuben Dip

1 (appx. 16 oz) can of sauerkraut, rinsed and squeezed dry

1 small onion, finely chopped

1/2 pound deli corned beef

2 tablespoons prepared horseradish

1 tablespoon brown mustard

1 cup shredded Swiss cheese

1 cup mayonnaise (NOT Miracle Whip)

1 cup sour cream

Place sauerkraut, onion and corned beef in food processor and pulse until finely chopped. Combine the mixture with remaining ingredients in a 1-quart baking dish. Bake at 350 degrees for 40 minutes. Serve with rye cocktail squares.

Serves 10

Recipe from The Bread of Life: A Cookbook for Body and Soul by Episcopal Church Women

Cowboy Caviar

I found this recipe in Annie's cookbook and made some adaptations. It was a HUGE hit at our party :-) --edited 1/12/08, reducing oil by 1/4 cup and adding 1/4 cup vinegar--

Cowboy Caviar

1 1/4 cup cider vinegar

1 cup sugar

3/4 cup oil (I used Canola Oil)

1-3 jalapenos, seeded and minced (I use 3)

3 red bell (sweet) peppers, diced

3 yellow bell (sweet) peppers, diced

2 cans white shoe-peg corn, drained

2 cans black-eyed peas, drained

2 cans pinto beans, drained

1 small onion, diced

Bring vinegar to a boil. Remove from heat and add oil, sugar and minced jalapenos. Cool dressing mixture. Mix together remaining ingredients. Pour dressing mixture over vegetable/bean mixture and marinate overnight. Strain off marinade before serving (this is important or the dish will seem soggy and oily). Store leftovers in the refrigerator; keeps well for up to two weeks. Serve with Scoops tortilla chips.

Holiday Party Menu

We had our 3rd annual holiday party/open house last night. I enjoy throwing this so much! I always overcook, and several people bring food with them, too. Somehow, nearly all of it gets eaten. This year's menu:

• Cider Baked Ham with Mini-Croissants
• Shrimp Cocktail (thanks Stacie)
• Baked Reuben Dip with Rye Bread for dipping
• Buffalo Chicken Dip with Blue Corn Chips
• Cowboy Caviar with Tortilla Scoops
• Hummus with Pita Chips(thanks Becky)
• Taco Dip (thanks Caroline)
• Mini Meatballs and Cocktail Franks in Homemade BBQ Sauce (thanks Becky)
• Biscuit-wrapped Mini Franks (thanks Angela)
• Fresh Pico De Gallo, Guacamole and Blue Corn Chips (thanks Angela)
• Pickled Eggs (thanks Kate)
• Veggie Tray
• Chocolate Raspberry Yule Log (thanks Jon's parents)
• Trifle (thanks Karen)
• Assorted Cookies (thanks Kate and Becky)
• Cream Puffs
• Punch in a Pinch (and we made up a new spiked recipe during the party that is oh-so-good)
• Wine and Beer

Wow that was a lot of food. Amazingly, there are nearly no leftovers. I'd say we had 25-30 guests throughout the evening. It's great to see everyone, even though I always feel like I don't get to visit with everyone individually as much as I would like!

Punch!

St. Francis Punch


64 oz. cranberry juice (100% juice, not cocktail), chilled
64 oz. apple juice, chilled
64 oz. club soda, chilled
12 oz. frozen lemonade concentrate, thawed
64 oz. cold water


Combine all ingredients in a punch bowl. Serve immediately. (note: I do not add any water)
Yields: 30-35 servings.


Taken from “The Bread of Life: A Cookbook for Body and Soul” – a collection of recipes from the women of the Episcopal Church






“Ordination” Punch


1 (14 oz.) can pineapple juice, chilled
1 (6 oz.) can frozen pink lemonade concentrate, thawed
¾ cup sugar
2 ¼ cups water
1 quart strawberry ice cream, softened
2 liter bottle ginger ale, chilled


Combine pineapple juice, lemonade concentrate, sugar, and water in a punch bowl; mix well. Add ice cream and stir until blended. Stir in ginger ale and serve immediately. Yields: 25 servings.


Taken from “The Bread of Life: A Cookbook for Body and Soul” – a collection of recipes from the women of the Episcopal Church






Punch for Cheaters...or Punch in a Pinch


I made this once last year in a pinch, and everyone loved it and kept asking for the 'recipe'. This goes to show that presentation just might be everything, lol!


2-liter bottles of Sierra Mist Cranberry Splash (seasonal), chilled
Orange Juice
Limes and/or Limes, sliced
Cranberries, fresh


Pour OJ into a jello-ring mold (I have one from Tupperware) or a bundt pan. Arrange lime/lemon slices in the OJ ring, and sprinkle cranberries around the ring. Freeze.


Pour Sierra Mist into punch bowl, and float the OJ ice ring.

Pico De Gallo

This is also from Pioneer Woman's website. I can't help myself, but this is just 'it'. I've tried to make pico and fresh salsa for years, and it was never quite right. This recipe finally gets the ratio of tomatoes to jalapeno to onion jussssst right, in my opinion. When I make this I have to quadruple the recipe, at the very least. I'm not kidding. It turns people into pigs. Pico-eating pigs. I hope you have enough chips. I have even made this and used it to marinate leftover grilled flank steak overnight. Then the next day, I sear the leftover marinated steak in a cast iron skillet, just long enough to heat it up, and make steak fajitas with portabello mushrooms, mushrooms, onions and red/yellow/orange bell peppers, sauteeing the vegetables in olive oil and Sal con Chile y Limon before heating the steak. YUM!

Pico De Gallo

5 Roma tomatoes (firm, not soft)

1/2 large or 1 small onion

3 jalapeno peppers

1 bunch cilantro

2-3 limes

Kosher Salt

*These quantities are approximate

Dice tomatoes, onion, and jalapenos. (I quarter my tomatoes lengthwise, then scrape the seeds and tomato goo out with a paring knife. I also remove the seeds and white membrane from inside the jalapenos.) Mince cilantro. Toss together in a bowl. Squeeze lime juice over chopped vegetables, add cilantro, toss again. Add salt to taste. Toss again.

***To make wonderful guacamole, just add some of this pico to mashed avocado.

Crab Quiche

Crab Quiche

½ lb. lump crabmeat (picked/checked for shells)
4 large eggs
2 cups heavy cream
2 tbsp. each fresh chives, parsley, cilantro
1 tbsp. Paul Prudhomme’s seafood seasoning
½ tsp. each salt & pepper
½ cup each grated Monterey Jack & Swiss cheeses

Whisk together eggs, cream, herbs, seafood seasoning, salt, pepper, and nutmeg. Stir in cheeses and crabmeat.

Pour into pre-baked crust and bake until filling puffs and is no longer wobbly in center when quiche is gently shaken (40-50 minutes) at 375 degrees.

Adapted from epicurious.com