From My Southwest Kitchen

Strawberry-Coconut Lassi

2013-06-02T18:06:00.001-06:00

Strawberry-Coconut Lassi

Today, I made Strawberry-Coconut Lassis for the family. I found this recipe in the recent issue of Bon Appetit magazine. A lassi is a traditional yogurt drink that originated in the Punjab region. In this recipe, coconut milk replaces the yogurt. You take some fresh strawberries and puree them with ice, buttermilk, unsweetened coconut milk, and sugar. That is all there is to it. You just pour and serve. MMM a delicious and refreshing drink that is easy and quick to make. Enjoy:)

Strawberry-Coconut Lassi
From Bon Appetit

Ingredients:

1 1/2 cups halved hulled strawberries
2/3 cup ice
1/2 cup buttermilk
1/3 cup unsweetened coconut milk
1 tablespoon sugar

Directions:

1. Puree strawberries, 2/3 cup ice, buttermilk, coconut milk, and sugar in a blender until smooth and frothy.

Makes 2 servings

Refreshing

Mexican Minestrone

2013-05-21T18:50:00.000-06:00

Mexican Minestrone

When I received this recipe via email from Tori Ritchie, I knew I had to try it. It has some yummy and healthy ingredients - garlic, chopped cilantro, a chipotle pepper, garbanzo beans, chicken rice, and a squeeze of lime juice. Another plus for this soup is that it comes together quickly. You start by cooking a chopped onion and diced carrots in vegetable oil. Add garlic, chopped cilantro, a chopped chipotle pepper. Stir and cook for 30 seconds. Add some chicken broth, water and garbanzo beans. Bring to a boil and simmer for 20 minutes. While the soup is simmering you cook up your rice. After the soup has cooked for 20 minutes add your shredded cooked chicken from a rotisserie bird and heat it through. Season the soup with salt to taste. To serve the soup, place some cooked rice in a soup bowl. Ladle some soup over the rice and garnish with avocado and cilantro leaves. Be sure to add a lime wedge to each bowl. It is amazing the taste a squeeze of lime adds to the soup.

This soup is has a little heat to it but it is delicious.

Mexican Minestrone
From Tori Ritchie

Ingredients:

2 tablespoons vegetable oil
1 yellow onion, chopped
1 large carrot, diced
2 cloves garlic, minced
1/4 cup chopped cilantro, plus leaves for garnish
1 canned chipotle in adobo* chopped (or 2 teaspoons smoked pimenton "picante")
1 quart low-sodium chicken broth
2 cups water
1 can (15 ounces) garbanzo beans, drained and rinsed
1 cup shredded cooked chicken (from a rotisserie bird)
Salt
1 cup raw white rice
1 large avocado, diced
1 lime, cut into wedges

Directions:

1. In a soup pot or Dutch oven, warm the oil over medium-high heat and add the onion and carrot. Cook, stirring often, until vegetables soften, about 3 minutes. Stir in the garlic, chopped cilantro, and chipotle and cool for 30 seconds. Add the broth, water and garbanzo beans. Bring to a boil, reduce heat, cover, and simmer for 20 minutes. Stir in chicken at the end to heat it through. Season to taste with salt.
2. Meanwhile, in a separate pan, bring 2 cups water to boil with a pinch of salt, stir in the rice, then cover and simmer until cooked, 18 to 20 minutes.
3. To serve, divide cooked rice among soup bowls. Ladle soup over rice and garnish with avocado and cilantro leaves; add a lime wedge to each bowl to squeeze over the soup.

Note: Do not misread this as "1 whole can" chipotle in adobo...you only want to use one of these fiery little beasts from the can; fish it out with a fork with some of the sauce clinging to it.

Serves 4

Sour Cherry Rice Pudding

2013-05-13T20:59:00.001-06:00

Sour Cherry Rice Pudding

Rice Pudding is a classic and favorite dessert. Sour Cherry Rice pudding is a delicious slow-cooked dessert that is so simple to make. Start by combining water, rice and evaporated milk in a 3 quart slow cooker. Add sugar and milk and stir into the crock pot with a pinch of salt. Cook for 4 1/2 hours on LOW. Toward the end of the cooking time, bring cherry juice - I used pomegranate juice to a boil. Cherries and pomegranates are my favorite fruit combination. Pour the hot liquid over the cherries and let stand for 2 minutes. After the pudding has cooked for 4 1/2 hours stir in the cherries, some warm juice, cinnamon and nutmeg. Cook for 20 more minutes. Turn the slow cooker off and allow the pudding to cool for about 30 minutes. You are in for a delicious dessert that is a family pleaser. I loved the slight tartness of the cherries with the sweetness of the pudding.

Sour Cherry Rice Pudding
From Family Circle

Special Equipment: Slow Cooker

Ingredients:

3/4 cup arborio rice, rinsed and drained
1 can (12 ounces) evaporated milk
2/3 cup sugar
1/2 cup milk
Pinch of salt
1/2 cup cherry juice
1 cup dried cherries
1/8 teaspoon ground cinnamon
Pinch ground nutmeg

Directions:

1. Combine 1 cup water, rice and evaporated milk in a 2-to-3 quart round slow cooker.
2. In a small saucepan, cook sugar and milk over medium-high heat for 1 minute or until bubbles appear around edges and sugar has dissolved. Stir into slow cooker with salt. Cover and cook on LOW for 4 1/2 hours.
3. While rice is cooking, bring cherry juice to a boil and pour over cherries in a small bowl; let stand 10 minutes. Drain, reserving juice.
4. Stir cherries, 3 tablespoons of the warm juice, the cinnamon and nutmeg into slow cooker; cover and cook on LOW for 20 minutes
5. Turn off slow cooker and allow pudding to cool, partially covered, for 30 minutes. Serve.

Makes 4 servings

Avocado-Banana Smoothie

2013-05-08T07:00:00.000-06:00

Avocado-Banana Smoothie

My kids are in the middle of finals. Only two more days to go and they will be done. I try to make healthy meals and snacks for them. If they had their way the would live on junk food and Starbucks. I made them an Avocado-Banana Smoothie for their pick me up the other day. At first, they were rather hesitant, avocado in a smoothie yeah right. I told them just to take a sip and if they didn't like it they didn't need to drink any more. They did try it and seemed to like it because when I went to clean up, the blender was empty. I am glad I poured myself a glass and did not wait till later. This was a very good smoothie and my first one with avocado. It had a nice rich creamy flavor and the avocado and banana combination was perfect. A beverage that is nutritious, delicious, and easy. This is a keeper for me.

Avocado-Banana Smoothie
From Martha Stewart

Ingredients:

1 avocado
1 banana
1/2 cup nonfat plain Greek yogurt
1 1/2 cups fresh orange juice (from 3 oranges)
1/4 cup honey
2 1/2 to 3 cups ice

Directions:

1. In a blender, combine avocado, banana, yogurt, orange juice, honey, and ice. Blend until smooth. Serve immediately.

Serves 4

Healthy and Delicious

Creamy Mushrooms and Eggs

2013-05-06T07:00:00.000-06:00

Creamy Mushrooms and Eggs

This week our assignment in French Friday's With Dorie was "Creamy Mushrooms and Eggs." I am a little late in posting but it is better late than never. This recipe was right up my alley. I love eggs and mushrooms. Putting the two together had to be delicious. This recipe is ever so easy and quick to make. You start by cooking a finely minced shallot in butter and olive oil. Once the onions are softened you add the mushrooms and season with salt and pepper. You cook until the mushrooms have given up their liquid. Next you add some delicious heavy cream. I love cream. You cook the mixture for about three minues, pull it from the heat and add rosemary and mint. You lightly toast some cahllah or brioche bread and top it with the mushrooms and poached eggs. That's it. You are in for a delicious meal.

You can find this recipe on page 163 in "Around My French Table."

Oven-Baked Churros

2013-05-04T20:29:00.000-06:00

Oven-Baked Churros

Churros are a favorite treat at my house. The kids love this pastry that is dipped in cinnamon and sugar. I usually deep fry my Churros but was pleasantly surprised by the wonderful taste of these oven baked Churros. These Churros are kid friendly in that they can make them on their own with little supervision. My kids are always wanting to help in the kitchen. You start with a package of frozen puff pastry sheets thawed. The sheets are cut in half lengthwise and then cut crosswise into 1-inch strips. They are baked for about 10 minutes or until golden brown. They are then brushed with melted butter and rolled in a cinnamon-sugar mixture. You let them dry on a wire rack for about 5 minutes and then they are ready to enjoy. You find yourself biting into a deliciously light and flaky pastry that has butter, sugar, and cinnamon goodness. Perfect for any Cinco de Mayo celebration or just to eat anytime.

Oven-Baked Churros
From Southern Living Magazine

Ingredients:

1 (17.3 ounce) package frozen puff pastry sheets, thawed
1/4 cup sugar
1 teaspoon ground cinnamon
1/4 cup melted butter

Directions:
1. Preheat oven to 450 degrees F. Unfold and cut puff pastry sheet in half lengthwise, and cut each half crosswise into 1-inch-wide strips. Place strips on a lightly greased parchment paper-lined baking sheet. Bake 10 minutes or until golden brown.

2. Meanwhile, combine sugar and cinnamon. Remove pastry strips from oven, and dip (I brushed mine) in butter; roll in cinnamon-sugar mixture. Let stand on a wire rack 5 minutes or until dry.

Makes 3 dozen

Chili Rellenos Casserole

2013-05-02T13:03:00.001-06:00

Chili Rellanos Casserole

Chili Rellenos are one of my favorite Mexican dishes. This casserole is super easy to make and ever sooo good. It can be a main course, served for a brunch, or cut the casserole into small squares and use as a hot appetizer. The possibilities are endless. In this recipe, you can use fresh green chilies, or canned. Start by whisking together the eggs, milk, and taco seasoning. Next place a layer of green chilies in the bottom of baking dish. Sprinkle with cheese (mmm cheese) and repeat the chili and cheese layers. Once you have finished your layers, pour the egg mixture over the chilies and cheese. Place the baking sheet in a rimmed baking pan. Fill the rimmed baking pan with 1/2-inch of water. Bake for 40 minutes. Cool the casserole about 10 minutes before serving.
The casserole has a mild spiciness to it and a wonderful chili cheese flavor. For a spicier casserole add a little more Taco seasoning and/or use hotter green chilies.

Chiles Rellenos Casserole

Ingredients:

5 large eggs
2 cups whole milk
1 teaspoon Taco seasoning
8-10 whole Roasted, peeled, and seeded Green Chilies about 1 (27-ounce can) whole chilies
2 cups shredded Mexican cheese

Directions:

1. Preheat oven to 325 degrees F.
2. In a medium bowl whisk together the eggs, milk and taco seasoning. Set aside.

3. Cut chilies in half and add a single layer on the bottom of a 9x13-inch baking dish.

4. Sprinkle one cup of the cheese over the chilies. Repeat chili and cheese layer.

5. Pour the egg mixture over the top of the chilies and cheese.

6. Place baking dish in a rimmed baking sheet. Pour ½-inch water into the rimmed baking sheet.
7. Place in a 325 degree F oven and bake for 40-45 minutes or until the casserole is completely set.

8. Remove from oven and cool 10 minutes before serving.

Makes 8 servings

Cajeta Quesadillas with Fruit Salsa

2013-04-30T12:44:00.000-06:00

Cajeta Quesadillas With Fruit Salas

Cinco de Mayo is right around the corner. It is hard to believe time flies so fast. Today, I am sharing a recipe I found in Better Homes and Gardens magazine. It is a fruit quesadilla with Cajeta or Dulce de Leche (which is what I used). These quesadillas are perfect for an afternoon snack or a light dessert. Start by making a fruit salsa. Chop some fresh pineapple and stir in some fresh blackberries, agave nectar, fresh lime juice, and a pinch of salt. Once the salsa is made, set it aside. Take an 8-inch flour tortilla and spread one side with melted butter and the other with dulce de leche or cajeta. I deviated from the recipe - I spread the whole tortilla with dulce de leche. The recipe states spread it over half. Add some sliced bananas over the dulce de leche, fold the tortilla in half and cook in a large nonstick skillet until lightly browned on each side. Cut the tortilla into wedges (I let mine cool a little so the dulce de leche would not leak out too much). Top the quesadillas with whipped cream and fruit salsa. You can drizzle with additional cajeta or dulce de leche. The recipe calls for using whipping cream, but I cheated and used Ready Whip. These quesadillas were very tasty. The sweetness of the dulce de leche was a perfect combination for the fruits. The blackberries added a nice ever so slight tang to compliment the sweetness. I love the color of these quesdillas - so bright and festive.

Cajeta Quesadillas With Fruit Salsa
From Better Homes and Gardens

Ingredients:

Fruit Salsa

1 1/2 cups coarsely chopped fresh pineapple
1/2 cup fresh blackberries
2 tablespoons agave nectar or honey
2 teaspoons fresh lime juice
Pinch salt
4 (8-inch) flour tortillas
2 tablespoons unsalted butter, melted
1/2 cup cajeta or dulce de leche
1 large banana, sliced
1/2 cup whipping cream
Cajeta or dulce de leche

Directions:

1. For fruit salsa, in a medium bowl combine pineapple, blackberries, agave nectar, lime juice, and salt; set aside.

2. For the quesadillas, lightly brush one side of each tortilla with the butter. Place the tortillas, butter side down, on cutting board or waxed paper. Spread 2 tablespoons cajeta or dulce de leche over half of each tortilla. Top with banana slices. Fold over tortilla and gently press down.
3. Heat a large nonstick skillet over medium heat for 1 minute. Cook quesadillas, two at a time, over medium heat for 4 to 6 minutes or until light brown, turning once. Transfer to cutting board and cut into wedges.
4. In a small bowl beat whipping cream with an electric mixer on medium speed until stiff peaks form. To serve, place quesadilla wedges on a serving plate. Top with whipped cream and fruit salsa. Drizzle with additional cajeta or dulce de leche.

Make 4 servings

Buttered Tortilla

Spread with dulce de leche

Bananas

Cooking

Beautiful colors

Cherry Limeade

2013-04-26T07:00:00.000-06:00

Cool and Refreshing

My son and I went on a bike ride the other day. We had a great time, but were thirsty when we got home. I had made some Cherry Limeade earlier in the day so I poured us a big glass. It was very refreshing and tasty. I like to make a simple syrup when I make limeade. This way the sugar gets dissolved completely. To make a simple syrup, I take one cup of boiling water and stir in one cup of sugar ( you can use less if you like a tarter limeade) and stir until the water is clear. Next, I squeeze some fresh lime juice and blend it with one pound of frozen cherries. I pour the lime and cherry mixture in a large pitcher along with the simple syrup and remaining water. Stir the ingredients well and put in the fridge until ready to serve. This is a nice refreshing beverage that has a delightful cherry flavor that is not too tart. If you like your limeade on the tart side reduce the sugar.

Cherry Limeade

Ingredients:

1 (16 ounce) bag frozen cherries
1 cup freshly squeezed lime juice
4 cups water
¾ -1 cup sugar depending on preferred sweetness

Directions:

1. Place cherries and lime juice in a blender and blend until smooth. Set aside.

Cherries and Lime Juice

Blended

2. Boil 1 cup of water and stir in sugar until sugar is dissolved.
3. In a large pitcher combine the sugar water, the lime juice and cherry mixture. Add the remaining 3 cups of water and stir.
4. Refrigerate until ready to serve. Serve over ice.

Makes 4-6 servings

Brown Butter Tortellini With Toasted Garlic and Asparagus

2013-04-24T21:09:00.000-06:00

Brown Butter tortellini With toasted Garlic and Asparagus

Need something quick and easy for dinner some night. Try making some tortellini in brown butter with garlic and asparagus. This dish is super easy to make and it comes together quickly. Just start by cooking the pasta according to package directions. While the pasta is cooking, you make the sauce. Melt the butter in a large skillet. Add the asparagus and garlic to the butter. Season with some salt and pepper. Cook until the asparagus begins to get tender. Add some lemon lemon zest and cook until the butter turn a golden brown. To the asparagus add the cooked pasta with some fresh tarragon and toss. Dinner is ready to serve. Top with some grated Parmesan cheese. Dinner could not be simpler or tastier. I love the flavors and was pleased with the subtle citrus flavor the lemon zest gave to this pasta dish. I recommend you give this dish a try.

Brown Butter Tortellini With Toasted Garlic and Asparagus
From Woman's Day

Ingredients:

1 pound cheese tortellini
1 lemon
3 tablespoon unsalted butter
8 ounces thin asparagus, thinly sliced on a diagonal
2 cloves garlic, finely chopped
Kosher salt and pepper
2 tablespoons fresh tarragon, chopped
Grated Parmesan, for serving

Directions:

1. Cook the tortellini according to package directions. Drain.
2. Meanwhile, using a vegetable peeler, remove 3 strips of zest from the lemon. Thinly slice the zest.
3. Melt the butter in a large skillet over medium heat. Add the asparagus and garlic, season with 1/4 teaspoon each salt and pepper and cook, tossing occasionally, until beginning to soften, 2 to 3 minutes. Increase the heat to medium-high, add the lemon zest and cook, tossing until the butter turns golden brown, about 2 minutes.
4. Toss the asparagus mixture with the tortellini and tarragon. Serve with Parmesan, if desired.

Serves 4

Cut up Asparagus

Asparagus Cooking in Butter With Lemon Zest and Garlic

Dinner is Served

Lemon Lime Bars

2013-04-23T21:57:00.000-06:00

Lemon Lime Bars

Lemon Lime Bars - cousin to the lemon bars. These bars combine two of my favorite citrus flavors, lemon and lime. I must say, these bars are delicious. A nice rich bar with a slight tangy flavor that is paired with a delicious crust. The prep time to make these bars is about 35 minutes and 35 minutes baking time. The base for these bars is a crust made from flour, powdered sugar, cornstarch, salt and butter. The crust mixture is pressed into the bottom of a 13x9x2-inch baking dish that has been lined with parchment paper. While the crust is baking in a 350 degree F oven, you start preparing the filling. Eggs which have been lightly beaten are combined with sugar, half-and-half, and flour. The mixture is divided into two bowls. In one bowl, you add lemon juice and lemon zest. In the second bowl, you add lime juice, lime zest, and a drop of green food coloring. Once the crust has finished baking, you pour the lemon filling over the crust immediately after you take it out of the oven. This way your lemon layer will set. After the lemon layer has baked for about 10 minutes or until set, you pour the lime mixture over the lemon layer. Bake for an additional 10 minutes or until set. Remove the bars from the oven and let them cool completely. When cooled, lift the bars out of the pan and cut. Sift powdered sugar over the bars followed by lemon and lime peel.
You are ready to enjoy this fabulous and beautiful bar. They taste as good as they look. Enjoy:)

Lemon Lime Bars
From Better Homes and Gardens

Ingredients:

2 cups all-purpose flour
1/2 cup powdered sugar
2 tablespoons cornstarch
1/4 teaspoon salt
3/4 cup butter, cut up
4 eggs, lightly beaten
1 1/2 cups granulated sugar
1/3 cup half-and-half
3 tablespoons all-purpose flour
1 teaspoon finely shredded lemon peel
1/3 cup lemon juice
1 teaspoon finely shredded lime peel
1/3 cup lime juice
1 drop green food coloring
Thin strips of lemon and lime peel (optional)

Directions:
1. Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking pan. Line pan with parchment, pressing the paper onto the bottom and up the sides of the pan; set aside. For crust, in a large bowl combine the 2 cups flour, powdered sugar, cornstarch, and salt. Using a pastry blender, cut in the butter until mixture resembles coarse crumbs. Press firmly into bottom of prepared pan. Bake 15 minutes.

Coarse Crumb Mixture for Crust

Crust Mixture Pressed Down in Prepared Pan

2. Meanwhile, in a medium mixing bowl whisk together eggs, granulated sugar, half-and-half, and 3 tablespoon flour; divide equally into two bowls. To one bowl add lemon peel and lemon juice; to the other bowl add lime peel, lime juice, and green food coloring. Pour lemon filling over hot crust; bake 10 to 12 minutes or until set. Carefully pour lime filling over lemon filling; bake 10 to 12 minutes more or until set. Cool completely in pan on a wire rack.

Lemon Mixture

Lime Mixture

Lemon Mixture Poured Over Hot Crust

Lime Mixture Poured Over Lemon Mixture

3. Use paper to lift uncut bars out of pan. Cut into bars. Sift powdered sugar over bars. Top with lemon and lime peel, if desired. Refrigerate to store.

Makes 32 bars

Coconut Tapioca Pudding With Mango and Lime

2013-04-20T11:46:00.002-06:00

Coconut Tapioca Pudding With Mango and Lime

Tapioca pudding brings back memories of my childhood. My mother made Tapioca pudding once a week. I had my bowl of Tapioca topped with whipped cream and a maraschino cherry. Delicious. I found a recipe for this delicious pudding that had mangoes and lime. The pudding also had coconut milk in it. I decided to give it a try. Instead of using quick tapioca, this recipe called for small pearl tapioca. As the pudding was cooling, I put plastic flush against the pudding so no skin would form. The mango and lime combination was delicious. I was tempted to eat the fruit and serve the tapioca with whipped cream and a maraschino cherry, but I resisted. The pudding was delicious e pudding was delicious. It was a nice and easy dessert to prepare for a week night meal or for company

Small Pearl Tapioca

.

Coconut Tapioca Pudding With Mango and Lime
From Food And Wine

Ingredients:

1/2 cup small pearl tapioca
2 1/2 cups whole milk
1/2 vanilla bean, halved lengthwise and seeds scraped
Kosher salt
1 (14-ounce) can unsweetened coconut milk
2 large egg yolks
3 tablespoons sugar
2 cups peeled and diced mango
1 tablespoon finely grated lime zest
2 tablespoons fresh lime juice

Directions:

1. In a large saucepan, combine the tapioca, whole milk, vanilla bean and seeds and a pinch of salt. Bring to a simmer over moderate heat and cook whisking occasionally, until the tapioca is translucent and tender, about 20 minutes. Whisk in the coconut milk.
2. In a small bowl, whisk the egg yolks with the sugar. Gradually whisk in half of the warm tapioca in a steady stream. Continue whisking and pour the egg yolk mixture back into the saucepan. Cook the pudding over moderate heat, stirring occasionally, until thickened, about 5 minutes. Transfer the pudding to a bowl and let cool to room temperature. Discard the vanilla bean.
3. In a medium bowl, combine the mango, lime zest and juice. Transfer half to a food processor and puree until smooth. Stir the puree into the diced mango. Divide half of the fruit into 4 glasses, top with the tapioca pudding, then top with the remaining fruit. Cover the puddings and refrigerate for about 2 hours, or until chilled, before serving.

Make Ahead: The assembled puddings can be refrigerated overnight. Let them stand at room temperature for about 30 minutes before serving.

Makes 4 servings

Walnut Milk

2013-04-17T09:30:00.000-06:00

Glass of Walnut Milk

I found this recipe for Walnut Milk that sounded interesting. I have had Almond Milk but never Walnut Milk. Nut milks are super healthy and very easy to make. In this recipe, walnuts are soaked in water for at least one hour or overnight. I soaked mine overnight so they would be easier to grind.
You drain the walnuts and put them in a blender with water, honey or Agave nectar, vanilla extract, and a pinch of kosher salt. Blend together until smooth. You can pour it in a glass or strain with some cheesecloth placed over a strainer before serving. Do not throw away the pulp. You can dry it out. Set your oven to the lowest temperature. Place the meal on a baking sheet and bake in oven with door ajar until dry. It takes about 6 to 7 hours. You now have some walnut meal for your baking.
I served the Walnut Milk right after I made it. The taste was refreshing and quit good. I stored the rest in the fridge. The recipe states it will keep for up to 5 days in the fridge.

Walnut Milk
From Better Homes and Gardens

Ingredients:

1 cup walnut halves, rinsed (4 oz)
1 tablespoon honey or agave nectar
1 teaspoon pure vanilla extract
Pinch of kosher salt

Directions:

1. Place walnuts in a medium bowl and fill with enough water to cover by 1 inch. Cover and set aside. Soak at room temperature at least 1 hour or up to 12 hours for easy blending.
2. Drain walnuts; rinse thoroughly. In a blender combine walnuts, 3 cups water, honey, vanilla, and salt; blend on low until very smooth, at least 2 minutes. Serve immediately or store in the refrigerator for up to 5 days.
Note: After blending, if you want a smoother milk, strain with cheesecloth placed over a strainer.

Ready for Blending

Blending

Glass of Walnut Milk

Walnut Meal

Broccoli Salad Roulades

2013-04-15T09:21:00.000-06:00

Broccoli Salad Roulades

The other day for lunch I made myself Broccoli Salad Roulades. With spring here and summer just around the corner, these roulades sounded perfect for a healthy, slimming lunch. The roulades are loaded with healthy veggies and other goodies. You mix chopped broccoli florets, chopped red bell pepper, grated carrots, dried cherries ( I used dried cranberries) diced purple onion, and bacon together. You then pour some White Balsamic dressing over the mixture and stir until well combined. Get two flour tortillas and divide the mixture evenly. Roll and wrap in plastic wrap for 30 minutes to 2 hours. Remove from the fridge and slice using a serrated knife. The roulades are very colorful. I loved the taste - healthy veggies with a bit of bacon and the tartness of cranberries held together by a tasty balsamic dressing. I sliced up the second tortilla for my kids as a snack and they thought they were good:) Three cheers!

Broccoli Salad Roulades
From Teatime Magazine

Ingredients:

2 cups finely chopped broccoli florets
1/4 cup finely chopped red bell pepper
1/4 cup coarsely grated carrot
1/4 cup finely crumbled cooked bacon
2 tablespoons finely chopped dried cherries
1 tablespoon finely diced purple onion
1 recipe White Balsamic Dressing (recipe follows)
2 large flour tortillas

Directions:

1. In a medium bowl, combine broccoli, pepper, carrot, bacon, cherries, onion, and White Balsamic Dressing, stirring well. Set aside.

Yummy Goodies

Tossed in White Balsamic Dressing

2. Lay tortillas on a work surface. Divide broccoli salad evenly between tortillas, spreading over surface and leaving a 1-inch border. Roll tortillas up firmly into cylinders, enclosing salad. Wrap each firmly with plastic wrap, and refrigerate for at least 30 minutes and up to 2 hours.

3. Remove plastic wrap. Using a serrated knife, slice roulades into 1-inch slices.
4. Serve immediately.

Yield: 14 (1-inch) slices

White Balsamic Dressing

Ingredients:

1/2 cup mayonnaise
2 tablespoons white balsamic vinegar
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Directions:

1. In a small bowl, combine mayonnaise, vinegar, sugar, salt, and pepper, whisking well.
2. Store in a covered container in the refrigerator until cold, at least 2 hours and up to a day.

Yield: 1/2 cup

Beautiful Color

Tortilla-Crusted Chicken Tenders With Southwestern Dipping Sauce

2013-04-12T11:43:00.001-06:00

Tortilla-Crusted Chicken Tenders With Southwestern Dipping Sauce

Tortilla-Crusted Chicken Tenders With Southwestern Dipping Sauce found their way on my dinner table the other night. They were yummy. The chicken was moist, tender and had a crispy crust. The Southwestern Ranch Dipping Sauce added a wonderful flavor to the chicken and was the perfect condiment. This recipe is great for using up broken taco shells. If you like you can use corn tortillas. I like the extra crispiness the taco shells gave the chicken. The chicken tenders are first coated in and egg and milk mixture. They are then coated in mixture of ground tortilla chips, (or corn tortillas) flour, cumin and salt.
Note: The recipe instructs you to coat the chicken tenders all at once in the egg mixture and the crumb mixture. I did the pieces individually. I felt they were coated better. They are then fried until they have a crispy golden brown exterior. They are served with a tasty dipping sauce. To make this sauce, you combine mayonnaise, buttermilk, fresh cilantro, red taco sauce, (I used mild) lime juice, salt, oregano (I used Mexican Oregano), garlic powder, and cumin powder. If you want you can make the sauce one day ahead.

Tortilla-Crusted Chicken Tenders With Southwestern Dipping Sauce
From Recipe Girl

Ingredients:

1/4 cup mayonnaise (for the sauce)
1/4 cup buttermilk (for the sauce)
2 tablespoons chopped fresh cilantro (for the sauce)
2 teaspoons red taco sauce (for the sauce)
1 teaspoon freshly squeezed lime juice (for the sauce)
1/4 teaspoon garlic powder (for the sauce)
1/4 teaspoon kosher salt (for the sauce)
1/8 teaspoon dried oregano (for the sauce)
1/8 teaspoon cumin powder (for the sauce)
4 taco shells or 4 taco-size corn tortillas
4 tablespoons all-purpose flour
3/4 teaspoon ground cumin
1/2 teaspoon salt
2 large egg whites, lightly beaten
1 tablespoon milk
1 1/2 pounds chicken tenders
1/4 cup vegetable or canola oil

Instructions:

1. Whisk together the sauce ingredients in a small bowl. Cover and refrigerate the sauce until serving time (the sauce may be prepared up to 1 day ahead).
2. To prepare the chicken, tear the tortillas into pieces (or break up the taco shells) and add them to a food processor. Process until the tortillas turn into fine crumbs.
3. Transfer the tortilla crumbs to a bowl and mix them with the flour, cumin and salt. In a second bowl, whisk together the egg whites and milk.
4. Dip the chicken tenders into the egg white mixture, then into the crumb mixture to coat. (Tip: Place the crumb mixture into a large zippered baggie. Coat the chicken strips all at once in the egg mixture, then drop the strips into the baggie, shaking off any excess egg as you go. Give the bag a few shakes and all of the chicken strips will be coated and ready for frying.)
5. In a large skillet, heat the oil over medium-high heat. Add the chicken strip to the skillet and cook until the chicken has a crispy golden exterior and is cooked through, 2 to 3 minutes on each side. Serve immediately with the sauce.

Makes 4 servings

Dipping Sauce

Crumbs in Zip Lock Bag

Ready for Frying

Frying

Yummy and Soo Easy

Corn Casserole

2013-04-10T07:00:00.000-06:00

Corn Casserole

For my son's Blue and Gold celebration I was assigned a veggie dish. I decided to make a recipe from Paula Deen - Corn Casserole. It has a nice sweet taste with a slightly crunch texture. It is delicious. Not only is this recipe easy to make, it is a favorite at pot lucks. This dish takes five ingredients, a can of whole kernel corn, a can of cream-style corn, a box of corn muffin mix, sour cream, melted butter, and shredded Cheddar cheese. In a large mixing bowl, you add the whole corn, cream-style corn, muffin mix sour cream and the melted butter. Stir until it is well mixed. Pour the mixture into a greased 9x13 - inch baking dish. You bake for about 45 minutes or until the top is golden brown. Remove the casserole from the oven and sprinkle the Cheddar cheese over the top. Return it to the oven until the cheese has melted. Let it sit for 5 minutes and you are ready it is ready to serve.

Corn Casserole
From Paula Deen

Ingredients:
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar

Directions

1. Preheat oven to 350 degrees F.
2. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9x13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Makes 6 to 8 servings.

Ingredients in Bowl

Mixed well

Poured in Baking Dish

Out of Oven Ready for Cheese

Ready to Eat

Giant Chocolate Chip Cookie

2013-04-08T07:00:00.000-06:00

Giant Chocolate Chip Cookie

Sunday was my youngest son's Blue and Gold Ceremony. The Blue and gold ceremony is the highlight of the Cub Scout year. Some boys leave to go to Boy Scouts while the one's that stay in Cub Scouts go up a level. This year, the boys and their fathers made the desserts for us to enjoy. No help from any female was allowed. Tim and his dad made a giant decorated chocolate chip cookie. They purchased some pre made cookie dough from Costco and pressed it into a baking sheet. They baked the cookie for about 20 minutes. After it cooled, they decorated it to be an outdoor scene. It was fun to watch them decorate the giant cookie.

Cooling

I must say, the boys and their dads in our Pack did a wonderful job on the desserts. Here are some photos of our desserts.

Egg and Olive Salad Spread

2013-04-04T17:51:00.000-06:00

Egg and Olive Sandwich

With Easter being over, I have a lot of hard boiled eggs to eat. The kids and I enjoy dying eggs. I usually put the eggs in their lunches and make egg salad sandwiches. Egg and Olive spread is a nice filling for sandwiches or to spread on crackers. The secret ingredient is White Balsamic Dressing. I found this recipe for the White Balsamic dressing in Tea Time magazine. It contains mayonnaise, white balsamic vinegar, sugar, salt and pepper. Just the right flavorings to compliment egg and olives. In this recipe, I finely chop six hard boiled eggs and some olives in my food processor. I put them in a mixing bowl and added the White Balsamic Dressing. Then stir it well. You can chill or serve right away.
I spread some on bread, added a piece of lettuce and had a delicious sandwich for lunch. What a great way to enjoy Easter Eggs.

Egg and Olive Salad Spread

Large Spanish Olives Drained

Ingredients:
6 hard boiled eggs, peeled
½ cup large Spanish Olives drained
½ cup White Balsamic dressing (recipe follows)

Directions:
1. Place eggs in a food processor and process until fine. Repeat with the olives.

Finely Chopped Eggs

2. In a medium-mixing bowl place the chopped eggs and olives. Add the White Balsamic dressing and mix well.

Eggs, Olives, and White Balsamic Dressing Mixed Together

3. Serve or store in an airtight container in fridge until ready to use.

White Balsamic Dressing

White Balsamic Dressing

Ingredients:
½ cup mayonnaise
2 tablespoons white balsamic vinegar
1-teaspoon sugar
½ teaspoon pepper
½ teaspoon salt

Directions:
1. Place all of the ingredients in a small mixing bowl. Stir until well combined.
2.Place in the fridge until ready to use.

My Lunch

Baked Asparagus With Parmesan

2013-04-01T07:00:00.000-06:00

Baked Asparagus With Parmesan

It is asparagus time. Those tender stalks of goodness and flavor are plentiful this time of year. Asparagus are not difficult or time consuming to prepare. I like them to be slightly crunchy. Mushy is a no no. As I was reading through my Blog roll, I found this recipe for Baked Asparagus With Parmesan from Simply Recipes. This recipe called for baking the asparagus. I usually steam or grill my asparagus. I decided to give baking them a try. This recipe was easy to make. You start with a pound of asparagus and arrange them on a baking sheet lined with foil. Coat the asparagus with olive oil and sprinkle with salt, pepper and Parmesan cheese. That is it. You then put them in a 400 degree F oven and bake then until the cheese begins to brown about 8-10 minutes. Your veggies are done and ready to serve. Told you it was easy. Not only do they taste delicious there is very little clean up.
The asparagus are slightly crunchy and the Parmesan cheese adds a wonderful flavor. My family told me these were the best asparagus I ever made.
You can find the recipe here.

Sprinkled With Olive Oil, Salt, Pepper and Cheese

Trimmed Asparagus

Happy Easter

2013-03-31T05:00:00.000-06:00

Happy Easter Everyone

Lemon-Steamed Spinach

2013-03-29T07:00:00.000-06:00

Lemon-Steamed Spinach

This week in French Fridays With Dorie we made spinach. This was a super easy side dish to make. Easy and full of flavor. It had a wonderful lemon flavor that complimented the spinach nicely. Now to how easy this dish is to make. To begin you toss baby spinach in some olive oil, grated lemon zest, salt, and freshly ground pepper. The spinach is then steamed until tender. I steamed my spinach in a pasta pot that has a steaming basket. I steamed my spinach for about 5 minutes. Dorie suggests you start watching at 3 minutes. Once the spinach is done, you are ready to serve it. You can smell the lemon as you are removing the spinach from the steamer. I loved this dish. I am going to make this dish again for Easter.
You can find this recipe on page 331 in "Around My French Table."

Romaine With Toasted Pecans and Pickled Strawberries

2013-03-27T07:00:00.000-06:00

Romaine With Toasted Pecans and Pickled Strawberries

What a week and a half it has been. It all started when my dishwasher decided to stop working. The dishwasher needed a new motor which had to be ordered off. So I was doing dishes by hand for a while. Finally, I got the dishwasher fixed. Next, the dryer decided to quit. So it was off shopping for a new dryer. Got it installed and I have finally caught up on my laundry. Laundry for a family of six mounts up fast.

Now that all of the household items are fixed, I am back to blogging. Today's recipe is a lovely salad that is light and delicious. Fresh strawberries are macerated in a vinegar, honey, salt, water mixture. They are then drained and seasoned with salt and freshly ground pepper. I love what fresh pepper does to the taste of strawberries. Roman lettuce hearts are then sprinkled with the strawberries, feta cheese, and pecans. A delicious Dijon vinaigrette is then drizzled over the salad. I made only a couple of changes to the recipe. Instead of using white wine vinegar for the vinaigrette, I used red wine vinegar. I used crumbled feta cheese instead of blue cheese.
This is a delicious and beautiful salad that is perfect for your Easter Dinner.

Romaine With Toasted Pecans and Pickled Strawberries
From Southern Living Magazine

1/2 cup white wine vinegar
1/2 teaspoon kosher salt
2 teaspoons honey
1 (16-oz.) container fresh strawberries, quartered
Freshly ground pepper
1 tablespoon white wine vinegar
2 teaspoons Dijon mustard
6 tablespoons light olive oil
3 romaine lettuce hearts
1 cup pecan halves, toasted
1 (4-oz.) blue cheese wedge, crumbled* (optional)

Directions
1. Combine first 2 ingredients and 1 1/2 cups water in a large bowl; whisk in honey until salt is dissolved and honey is blended. Add strawberries; cover and let stand 1 hour.

Macerating Strawberries

2. Pour strawberry mixture through a wire-mesh strainer into a medium bowl; reserve 2 tablespoons liquid. Transfer strawberries to a bowl. Season with kosher salt and freshly ground pepper to taste.
3. Whisk together 1 tablespoon vinegar, Dijon mustard, and reserved 2 tablespoons strawberry liquid in a bowl. Add oil in a slow, steady stream, whisking constantly until smooth.
4. Cut lettuce hearts in half crosswise, keeping top 6 inches of each and reserving ends for another use. Place lettuce tops on a serving platter. Top with strawberries, pecans, and, if desired, cheese; drizzle with vinegar mixture.

Makes 10 to 12 servings

Delicious Dijon Vinaigrette

Add caption

Chicken and Rice Soup

2013-03-20T07:00:00.000-06:00

Chicken and Rice Soup

My family is a lover of chicken soups. Mostly, I prepare a Chicken Noodle Soup. However, I ran across this recipe for Chicken and Rice Soup, in Cook's Country magazine. This soup looked delicious in the picture. Lots of chicken, peas, carrots, and broth. Yum:) This soup has a very nice short cut. You use a rotisserie chicken. After you have removed the chicken from the bones, you boil the bones and skin in a liquid of chicken broth, water, fresh thyme, bay leaves, onions, dark green part of leeks, and celery.

Bring mixture to a boil and then simmer for 30 minutes. I discarded the chicken bones and then strained the liquid. The result was a nice rich broth. It looked and smelled rich. Before you add the strained broth to the other ingredients, you need to cook some carrots, leeks and rice in some olive oil. I used Arborio rice. In Cook's Country, they stated that short-grain rice holds its shape better. By cooking the rice a few minutes before adding it to the chicken stock causes the starches on the outside of the rice to firm up. This way, the grains won't blow out. To the broth, you add the carrots, leeks, and rice. Cook until the rice is tender. Then you add your chicken, and peas and cook until they are heated through. Stir in the parsley and add salt and pepper to taste.
This soup is soo delicious:) Everyone in the family enjoyed it. The broth had a full bodied flavor that made this soup extra delicious. It was a hearty dish with lots of chicken and veggies. And speaking of chicken, the chicken was moist, tender, and flavorful. Arborio rice was perfect to use. I will be making this soup again. It is on my list of quick and delicious soups.

Chicken and Rice Soup
From Cook's Country Magazine

Ingredients:

2 tablespoons olive oil
1 onion, chopped
1 leek, white and light green parts halved lengthwise, sliced thin cross-wise, and washed thoroughly; dark green part chopped coarse and washed thoroughly
2 celery ribs, chopped
1 (2 1/2-pound) rotisserie chicken, skin and bones reserved for stock, meat shredded into bite-size pieces (3 cups)
6 cups low-sodium chicken broth
4 cups water
2 sprigs fresh thyme
2 bay leaves
2 carrots, peeled, quartered length-wise, and sliced 1/4 inch thick
1/2 cup short-grain white rice
Salt and pepper
1 cup frozen peas
2 tablespoons minced fresh parsley

Directions:

1. Heat 1 tablespoon oil in Dutch oven over medium-high heat until shimmering. Add onion, dark green leek part, and celery and cook until just beginning to brown, about 5 minutes. Add chicken skin and bones, broth, water, thyme, and bay leaves and bring to boil. Reduce heat to medium-low and simmer, loosely covered, for 30 minutes.

2. Strain stock through fine-mesh strainer into large bowl, pressing on solids to extract as much liquid as possible; discard solids and set stock aside. (You should have about 8 cups of stock. If you have less, add water to equal 8 cups.)

Add caption

3. Wipe out now-empty Dutch oven with paper towels and heat remaining 1 tablespoon oil over medium-high heat until shimmering. Add white and light green leek parts and carrots and cook until softened, about 5 minutes. Add rice and cook, stirring frequently, until edges of rice become translucent, about 2 minutes. Add stock and 1 teaspoon salt and bring to boil. Reduce heat to medium-low and simmer, covered, stirring occasionally, until rice is tender, 12 to 14 minutes. Stir in chicken and peas and cook until heated through, about 5 minutes. Stir parsley and season with salt and pepper to taste. Serve.

Serves 6

Marcona Almonds With Smoked Paprika

2013-03-18T07:00:00.000-06:00

Marcona Almonds With Smoked Paprika

Need a quick nibble for family or friends? I was in such a position a couple of days ago. Instead of just putting out plain nuts, popcorn, pretzels, etc 0I like to add an extra zing to my snacks. Today's recipe has the extra zing of smoked paprika. It is amazing what a wonderful flavor some smoked paprika can add. In a mixing bowl I tossed some Marcona almonds (I found mine at Costco) with olive oil and smoked paprika. Baked them in a 350 degree F oven for about 10 minutes. Removed them from the oven and transferred to a bowl where I sprinkled them with salt and tossed. That was it. I had a quick snack to munch on during the Basketball game which New Mexico won!

Marcona Almonds With Smoked Paprika
From Bon Appetit

Ingredients:

2 cups Marcona almonds
1 tablespoon olive oil
1 teaspoon smoked paprika
Flaky sea salt (such as Maldon)

Directions:

1. Preheat oven to 350 degrees F. Toss almonds, oil, and paprika on a rimmed baking sheet to coat; spread out in a single layer and toast, tossing occasionally, until dark golden brown, 8-10 minutes.

2. Transfer to a bowl, sprinkle with salt, and toss to coat. Let cool.

Makes 6-8 servings

Do Ahead: Nuts can be toasted 1 week ahead. Store airtight at room temperature.

Orange-Scented Lentil Soup

2013-03-15T07:00:00.000-06:00

Orange-Scented Lentil Soup

It was soup this week for our assignment in French Fridays With Dorie. We made an Orange-Scented Lentil Soup. This soup did have orange peel in it and the taste was quite refreshing. It did not have an overpowering flavor. It was quite good. You make this soup like you would start any lentil soup. Cook some onions, carrots, and celery in some olive oil. Add chicken broth, spices, lentils, and orange peel ( a change from my regular lentil soup). Cook for about 90 minutes or until the lentils are soft. Season with salt and pepper while the lentils are cooking. This soup smelled divine as it was cooking. After the soup was done, I let it cool and pureed it in my blender. I returned the soup to the pot and reheated it. I served my soup with some chopped Black Forest Ham. As I said earlier, this soup was quite good.
You can find this recipe on pages 90-91 in "Around My French Table."

Veggies

Simmering Ingredients