Cilantro Green Mojo Sauce

from Spanish food 

Notes: this was my first attempt at recreating Jacqueline's awesome green sauce. Was good. Had over roast beef burritos and was enjoyed by both of us. This last time I used a whole bunch of cilantro and seemed a touch strong. Also want to add lime and could possibly skip vinegar?

 Ingredients

• 3-4 cloves garlic, peeled
• 1/4 tsp ground cumin
• 3/4 tsp coarse salt
• 1 bunch cilantro
• 1/2 - 1 cup virgin Spanish olive oil
• 4-5 Tbsp (approximately) water
• Spanish sherry vinegar to taste (just used apple cider vinegar, no idea if their similiar)

• Total Time: 10 minutes
• Yield: 1.5 cups

Preparation

Peel the garlic cloves. Trim stems from the cilantro bunch.
Process the cumin, garlic, cilantro and salt in a food processor or blender to create a paste. While blending, drizzle in olive oil gradually. Add small amounts of water until the sauce is thick, but not as thick as a paste. Add 1-2 tsp vinegar or more, according to your taste.
If you will not use the sauce the same day, store in a glass jar, (such as the jars made for canning). Seal tightly and refrigerate.
Serve with potatoes, meat or fish.

Substitution Note: Substitute a bunch of Italian (flat leaf) parsley for the cilantro for a different flavor.

Watermelon Pico de Gallo

from Pioneer Women

Print Recipe

Ingredients

• 1/2 whole Small Seedless Watermelon, Diced
• 1/2 whole Red Onion, Diced
• 1 whole Red Bell Pepper, Seeded And Diced
• 1 whole Green Bell Pepper, Seeded And Finely Diced
• 1 whole Yellow Bell Pepper, Seeded And Finely Diced
• 2 whole Jalapeños, Seeded And Finely Diced
• 1 whole Bunch Cilantro, Chopped
• 2 whole Juice Of 1 To 2 Limes
• 1/2 teaspoon Salt

Preparation Instructions

Throw all the ingredients into a large bowl and toss it together. Taste with a chip and adjust ingredients as needed.

Serve with chips or on top of grilled chicken or fish...or as a side salad!

Giant Cookie

from Mels
Notes:  Made the double choc version of this and was hooked. Quick and simple without heating up the whole house for a long time in the summer. The double choc was a little too chocolatey for me, so I copied this version as there are many variations you could make.

Makes 1 giant cookie

Ingredients

• 1/2 cup white sugar
• 1/2 cup packed light brown sugar
• 1/2 cup butter, melted and cooled
• 1 egg
• 1/2 teaspoon soda
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla
• 1 1/2 cup flour
• 1/2 cup chocolate chips

Directions

1. Preheat oven to 350 degrees.
2. In a medium bowl, cream together the sugars and butter. Add the egg and vanilla and mix. Add the dry ingredients and mix well. Fold in the chocolate chips.
3. Line a large (11X17-inch) baking pan with foil and press the cookie into a circle. I press my cookie into a 9-inch circle, about 1/4 to 3/8-inch thick. When it bakes, it spreads to about 11 inches, which fits perfectly onto a 12-inch round cardboard circle you can find at most craft stores.
4. If desired, top the cookie with M&M’s or any other garnishes. Bake for 13-16 minutes until the cookie is lightly golden brown. Let the cookie cool completely on the baking pan – this helps the cookie stabilize and set so it can be easily lifted off the pan. Once cool, gently use the foil to lift the cookie off the pan.

Summer Vegetable Tian

Notes: I really loved this, day of and as leftovers. Daniel and enjoyed it too. Was super easy and I bet you can wrap it in foil and cook it on the grill if you rather. Or maybe even enjoy bacon on it? I used the recipe more as a starting point and ad libbed with how much and which of everything I used (A few potatoes, 1 big zucchini, 1 large tomato, 1 onion, and added 4 T butter). Daniel wanted a little more cheese next time I make it.

from Budget Bytes

Serves: 6

Ingredients

• 1 Tbsp olive oil
• 1 medium yellow onion
• 1 tsp minced garlic
• 1 medium zucchini
• 1 medium yellow squash
• 1 medium potato
• 1 medium tomato
• 1 tsp dried thyme
• to taste salt & pepper
• 1 cup shredded Italian cheese (used mozzarella and parmesan)

Instructions

1. Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes). ( skipped this and just sliced the onion and used it just like the other veggies and then shook garlic salt on top when all done. Easier and tasted good.)
2. While the onion and garlic are sauteing, thinly slice the rest of the vegetables.
3. Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme. (I skipped thyme as I don't always love it and used basil, could use rosemary maybe?)
4. Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

PW Chicken Taco Salad

from Pioneer Woman

 

Notes: This was a great twist on your traditional taco salad. Wouldn't think of making a salad dressing like that, but its good. I like how the cilantro comes out at the end.

Ingredients

• FOR THE DRESSING:
• 3/4 cups Ranch Dressing (bottled Is Fine)
• 1/4 cup Salsa (as Spicy As You'd Like)
• 3 Tablespoons Finely Minced Cilantro
• CHICKEN
• 2 whole Boneless, Skinless Chicken Breasts
• 2 Tablespoons Seasoning (taco Seasoning, Or Your Own Mix)
• 1/4 cup Vegetable Oil
• 2 Tablespoons Butter
• SALAD:
• 1 head Green Leaf Lettuce (1 Large Head Or Two Regular Heads), Shredded Thin
• 3 whole Roma Tomatoes, Diced
• 1/2 cup Grated Pepper Jack Cheese
• 2 ears Corn, Shucked
• 2 whole Avocados, Diced
• 3 whole Green Onions, Sliced
• 1/2 cup Cilantro Leaves
• Tortilla Chips Of Your Choice (flavored Or Not), Crushed Slightly

Preparation Instructions

First, make the dressing by combining all the ingredients in a bowl and stirring together. Cover and refrigerate.
Next, make the chicken: Generously season both sides of the breasts. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle, about 4 minutes per side. Remove and set aside to cool for 10 minutes, then cut it into cubes.
Place the ears of corn in the skillet you used to cook the chicken and roll it around so that the flavorful oil/butter mixture coats the corn. Grill it on a grill pan or cook it in a separate skillet until the corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside.
To assemble the salad, pile shredded lettuce, chicken, tomatoes, cheese, corn, avocado, green onion, cilantro, and crushed chips on a big platter. Drizzle the dressing all over the top, serving part on the side if you'd like.
Serve it in individual bowls.

Basil & Parsley Peas

from Lisa who reportedly wouldn't eat them any other way growing up.

Ingredients:

10 oz peas (2/3 of 16 oz bag)

1/4 C chopped green onion

1/2 tsp sugar

1/2 tsp salt

1/2 tsp. basil

2 T butter

1 T parsley flakes

Directions:

Saute: green onion in butter for a couple of minutes.

Thaw: frozen peas in colander

Add: peas, sugar, salt, basil, and parsley to the green onions

Cook: 5 minutes

Cincinnati Style Chili

Chili: Cincinnati Style

This is from a patient a long time ago who was from Cincinnati. From what I remember of Cincinnati chili this is pretty close and we enjoy it.

Chili Ingredients (serves 4-6):

1 lb ground beef (lean)

2 med. onions, chopped

1 clove garlic, minced

1 6 oz can tomato paste

1 1/2 tsp salt

1 tsp vinegar

1 T brown sugar

1 tsp worcestershire  sauce

1 tsp cumin

1 dash hot sauce

1 tsp ground allspice

1/2 square unsweetened chocolate

1 T chili powder

1 qt water

1 can kidney beans

Served with:

Serve over cooked spaghetti. Topping options are: shredded cheese, chopped onions, and oyster crackers

Directions:

Brown meat, onion & garlic on stove. Blend this up in a blender and add back to pan.

Add all spices and other ingredients (do not cover).

Add 1 can kidney beans when chili is a creamy consistency.

Can also cook in crockpot on low for 7 hours.

Carolina Vinegar-Based Pork BBQ

from Lilblueboo.com

Notes: Does taste like Carolina BBQ! I omitted the liquid smoke as I didn't have it on hand, but would be curious to taste the difference. Don't cook the first 6 hours inside the main part of your house if you can (smells like vinegar). I used a sweet BBQ sauce I already had opened and was great, not too sweet. I also halved the red pepper and cayenne. Was great that way (especially as Camilla enjoyed it) but would be great with a little more kick too (or just add pickled jalepeno peppers on top of your sandwich like Daniel).

Ingredients (takes about 9 hours):
4 lbs of pork roast (or I use 2 2lb pork roasts)
2 white or yellow onions, cut up coarsely
2 cups of apple cider vinegar
2 cups of apple juice
1 tsp of liquid smoke
1 tsp crushed red pepper flakes
1/2 tsp cayenne pepper
2 tsp brown sugar
1/2 a bottle of regular/classic BBQ sauce (about 9 oz)

Directions:
Place half the onions in the bottom of the slow cooker or crock pot. Place the pork roast in the slow cooker and top with the rest of the onions.

Mix together 1 cup apple cider, 1 cup apple juice and 1 tsp of liquid smoke and pour over the roast and onions.

Set the slow cooker to cook on low for approximately 6 hours. The roast should be ready to fall apart when you stick a fork in it. Remove the roast and remove the liquid and onions. (Note: You can strain the onions and add them back into the pot if you like….I prefer to discard them.)

Shred the roast and add it back to the slow cooker.

Mix 1 cup apple cider vinegar, 1 cup apple juice, red pepper flakes, cayenne pepper, brown sugar and half a bottle of BBQ sauce in a bow

Pour over the shredded pork and cook on low for another 2 hours. Transfer shredded BBQ to another container. I like to chop mine up a bit more before serving.

Serve by itself or on bread for sandwiches!

French Bread

from itsalwaysautumn


Notes: Easy and just like store bought (even Daniel was surprised). Haven't tried the spread yet but am curious. Pretty sure I used just 6 C of flour. The website has some good picture by picture tutorial for the recipe.

French Bread
Here are the authors comments about the flour:
It can be hard to know just how much flour to add when you’re making bread. I use the scoop and level method to measure my flour, and 6 C always ends up being just right for me. Some bread recipes tell you to keep adding flour until the sides of your bowl come clean – don’t do that for this recipe! This bread is incredibly tender, which means the dough is going to be softer and stickier. You’ll see in the picture below that much of the dough is hanging onto my dough hook, but some is still stuck to the sides and bottom of the bowl.
 
Ingredients:
1 1/2 T instant yeast
1/2 C very warm water
1 1/2 T sugar
2 C water
1 1/2 T oil
2 1/4 t salt
6 C flour

Directions:
Combine the yeast, 1/2 C warm water, and sugar, and let proof for ten minutes. (I should admit I’ve skipped this step and thrown everything into the mixer at once, and it’s worked fine.)
Then add remaining 2 C water, oil, salt, and 3 C of flour. Mix until flour is incorporated, then add remaining 3 C flour gradually.
Knead about five minutes, then turn out onto generously floured surface.
Every ten minutes for the next hour knead two or three times.
Form into 4 loaves. Brush with beaten egg white. Slash 3 diagonal lines into tops. Raise until double or 30 minutes.
Bake at 425 for 10 minutes, then at 375 for 20 minutes.

Boursen Cheese Spread (aka Garlic Herb Spread)
1/2 C butter
8 oz package cream cheese
1 clove garlic, minced
1/2 t oregano
1/2 t basil
1/8 t each dill, marjoram, thyme, and pepper OR 1/2 t poultry seasoning
Let butter and cream cheese come to room temperature, then stir all to combine.

Caprese Garlic Bread

Notes:Used this same idea on pizza. Only used 2 garlic cloves and was plenty. Used grape tomatoes and think bigger tomatoes would be better as you would have more bites with tomato. I cooked the tomatoes a bit but would try not doing that either. Definitely want to try again with fresh garden tomatoes and basil.

From: Two Peas and Their Pod

 Caprese Garlic Bread

Ingredients:

1 loaf ciabatta bread, horizontally cut in half
4 tablespoons salted butter
3 cloves garlic, minced
12 oz. fresh mozzarella cheese, sliced
1/2 cup balsamic vinegar
2 medium tomatoes, sliced
Salt and freshly ground black pepper, to taste
1/3 cup chopped fresh basil

Directions:

1. Preheat oven to 400 degrees F. Place both sides of the baguette on a large baking sheet with the cut side up.
2. In a small bowl, combine butter and garlic and spread evenly on bread halves. Place the mozzarella cheese slices on top of the bread, making sure the cheese covers the bread completely. Bake the bread for 12-15 minutes or until the cheese is melted.
3. While the bread is in the oven, make the balsamic reduction. Place the balsamic vinegar in a small saucepan. Bring the vinegar to a boil, decrease the heat to low, and simmer, stirring occasionally, until the mixture is reduced by about half. This should only take about 5-7 minutes. Set aside.
4. Remove the bread from oven. Top the bread with tomato slices. Season with salt and pepper, to taste. Add the fresh basil and drizzle with balsamic reduction. Cut into slices and serve.

Whole Wheat Honey Oatmeal Bread

from: girlversusdough

 

Notes: Good., dense and yet still soft. Definite do again. Like that it has oatmeal in it too.

Prep time:  2 hours

Cook time:  40 mins

Total time:  2 hours 40 mins

Yields: 1 loaf

 

Ingredients

• 1 cup water
• 1 cup milk
• 2¼ teaspoons (1 packet) active dry yeast
• 2 tablespoons honey
• 2½ cups whole wheat flour
• 2 cups bread or all-purpose flour
• 1 cup rolled oats, plus more for topping loaf
• 4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
• 1 tablespoon salt

Directions

1. Pour water and milk into a microwave-safe bowl; heat 30 to 45 seconds until warm (about 115 degrees F). Pour into the bowl of a stand mixer.
2. Add yeast and honey. Let sit 10 minutes until yeast is foamy.
3. Stir in flours, oats, butter and salt. Using a dough hook, knead on medium speed 6 minutes until dough is smooth, elastic and only slightly sticky (alternatively, knead by hand 10 to 15 minutes on a lightly floured surface until smooth, elastic and only slightly sticky). Keep dough in bowl and cover with a tea towel. Let rise 1 hour until doubled.
4. When dough is doubled, punch down and transfer to a lightly floured surface. Press into an 8-by-8-inch square, then tuck in sides slightly and roll up into a log. Transfer to a lightly greased 9-by-5-inch loaf pan, seam-side down. Cover with a tea towel and let rise 30 to 40 minutes until dough reaches the edges of the pan (but not doubled).
5. Heat oven to 400 degrees F (375 degrees F if loaf pan is dark or nonstick). Sprinkle oats on top of risen loaf. Bake 40 to 50 minutes, rotating halfway through baking, until loaf is deep brown on top and sounds hollow when tapped on the bottom. Remove from loaf pan and transfer to a cooling rack to cool completely.

Aztec Cake (or Pastel Azteca)

from Jacqueline

Notes: Hands on prep time was fast on this and usually have everything on hand. We all enjoyed it and almost ate the whole thing in one meal. I added an extra slight layer of tortilla before the cheese. I used tomato sauce but I want to try salsa next time as it would give it a bit more depth and flavor. I forgot the bouillon and was fine. The bake time is an estimate as there wasn't a time/temp on the original recipe but that is how long it took me.

Ingredients:
1/2 onion, chopped
1 garlic clove, minced
2 diced chicken breasts, can use cooked chicken
1 can chile poblano (or green chilies)
1 can corn, drained
1 can tomato sauce (15 oz) or 2 C salsa
1 cube of chicken bouillon
tortillas, cut up (flour/corn, or mixed) I used about 4 flour, and 5-6 corn mixed
1 C sour cream, little more or less depending on your preference
1 to 1 1/2 C shredded cheddar cheese

 Saute:
         1/2 onion
         1 garlic clove
         2 diced chicken breasts

Add:
          1 can chilies
          1 can corn
          1 can tomato sauce
          1 cube of chicken bouillon

Layer:
          Cut up tortillas, chicken mixture, sour cream, and grated cheese. Bake at 350 for 30-45 min. until warm and cheese is well melted.

Is good with shredded lettuce and diced tomatoes on the side.

Bacon and Potato Quiche

Notes: I used my bigger pie pan and my potatoes weren't all that big, so I adjusted the amounts a little from the original. I took 4 potatoes, 2 onions, 6 eggs and I think 3/4 C cream. Everything else was about the same. I didn't mix the potatoes and bacon and cheese together before putting in, but I wonder how this would be?  Daniel loved so that's always great! Very similar to what Mom used to make with potatoes in the skillet when I was younger, minus the pie crust.

from Jacqueline

Ingredients:
1           uncooked pastry crust
2-4        diced potatoes, steamed
2-4        green onions, chopped
3/4 lb    bacon, cooked
1 1/2 C cheese
4-6        eggs
1/2-1 C  cream
salt, pepper

Directions:
1. Fry potatoes and green onions together and then place in crust.
2. Crumble bacon on top.
3. Sprinkle cheese on top.
4. Combine eggs and cream and pour over top.
5. Bake at 400 for 45 minutes until done.