Author Archive

Cheesy squash

March 18, 2017

This recipe is from my sister Elaine.  It’s the one dish that Adam always requests when we visit.  

3 yellow squash

3 zucchini squash

1 medium onion

1 jalapeno pepper

1 cup red and/or green bell pepper

1 teaspoon salt

1/2 teaspoon black pepper

1 1/2 cups cubed velveeta cheese

Directions

Cut squash in 1/4″ thick rounds, dice onions and peppers.  Cover with water in saucepan and boil until tender.  Drain almost all the water from vegetables.  Reduce heat to low and add cheese.  Adjust salt, pepper and cheese to your taste and enjoy.

Apple Dapple Cake

January 7, 2017

 

 

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3 cups all purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 cup pecans, chopped

1 cup vegetable oil

2 cups sugar

3 eggs

2 teaspoons vanilla

3 cups raw apples, peeled and chopped fine (any type will do!)

Sauce:

1 cup packed brown sugar

1/4 cup milk

3/4 cup melted butter

Instructions:

Mix oil, sugar, eggs and vanilla.  Sift together flour, salt and soda.  Add to first mixture.  Fold in pecans and apples.  Bake in tube or bundt pan at 350 degrees for one hour.

For the sauce, mix and cook to gentle boil.  Continue cooking for 3 minutes after it reaches boil and stir constantly.  Pour over the hot cake while it is still in the pan.  I thought there was too much sauce, but it gradually goes down the sides of the pan and into the cake itself.  Use all of it.

Gina and I had to have a slice before it was good and cool, so it didn’t slice as good, but oh man it is GREAT!

Blueberry Muffins with Crumb Topping

December 31, 2016

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My friend Sarah, from Rio Rancho, NM, was sweet enough to share this recipe with us.  They are the best I’ve ever tasted!

Muffins

1 3/4 cups all-purpose flour

2 1/4 teaspoon baking powder

1/2 teaspoon salt

1 cup granulated sugar

2 large eggs

1/2 cup canola oil

3/4 cup whole milk

1 teaspoon vanilla extract

1 1/2 cups blueberries

Crumb topping

1 cup all purpose flour

3 tablespoons light brown sugar

2 tablespoons granulated sugar

1 teaspoon baking powder

pinch of salt

6 tablespoons unsalted butter, melted

DIRECTIONS

Preheat the oven to 375 degrees

Line 18 muffin cups with paper or foil liners or spray 2 tins with bakers secret cooking spray.

For crumb topping:  In a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder and salt.  Stir in the melted butter, then pinch the mixture into pea-size clumps.

For the muffins:  In a medium bowl, whisk the flour with the baking powder and salt.  In a large bowl, combine the sugar, eggs and oil and beat with a mixer at low speed until combined.  Beat in the milk and vanilla.  Add the flour mixture all at once and beat at low speed until the batter is smooth.  Stir in the blueberries.

Spoon the batter into 18 of the cups, filling them about 3/4 full. Sprinkle the crumb topping on top of each one and bake for about 30 minutes or until the muffins are golden and a toothpick inserted in the center comes out with a few moist crumbs attached.  Let the muffins cool in the pan for 10 minutes before serving.

Flan

October 31, 2016

flan

10 eggs

2 cans sweetened condensed milk

2 cans water

2 pkg 8 oz cream cheese

1 t vanilla

1/4 cup orange juice

3/4 cup brown sugar

Directions

Melt orange juice and brown sugar on full boil.  Pour into ungreased bundt pan.

In blender 1 oz cream cheese, 1 can milk and 1 can water.  beat until smooth. Repeat.  Crack eggs in blender and whip 30 seconds.  Add all ingredients in large bowl, add vanilla and stir.

Pour in bundt pan.  Place pan in baking pan with 1 inch of water.

Cook in preheated 375 degrees oven.  Bake 1 hour and 5 minutes.  Cool 2 hours on counter.  Refrigerate at least 8 hours.

Before serving – Take out of refrigerator.  Let stand 15 minutes.  Cut around flan to loosen.  Shakes pan left and right until you feel it loosen further.  Turn over on large lipped plate, leaving enough room for sauce.

Sweet and Spicy Mixed Nuts

October 14, 2016

sweet_spicy_mixed_nuts

Ingredients

1 cup almonds

1 cup pecans

1 cup walnuts

1/4 cup shelled raw pumpkin seeds (pepitas)

1/3 cup pure maple syrup

2 tablespoons olive oil

1 teaspoon dried rosemary leaves

2 teaspoons crushed red pepper flakes

1 teaspoon hot smoked Spanish paprika

1 teaspoon kosher salt

Preparation

Preheat oven to 350 degrees.  Toss all ingredients in a medium bowl to evenly coat nuts.  Transfer to a rimmed baking sheet or a large cast iron pan and roast, tossing occasionally, until nuts are toasted and maple syrup caramelizes, 20-25 minutes.

Transfer to a sheet of parchment and spread out in an even layer, breaking up to prevent clusters from forming.  Let cool.

Oven Fried Chicken

August 27, 2016

chicken

I love southern fried chicken.  Unfortunately my digestive system hates it.  I found this recipe and tried it today.  I like it a lot.  Probably because of all the spices.

Ingredients:

2 cups buttermilk

1 Tablespoon Tabasco

4 skinless, boneless chicken breast halves, cut into strips

2 cups bread crumbs

6 Tablespoons grated Parmesan cheese

1 Tablespoon onion powder

2 teaspoons garlic powder

1 teaspoon ground black pepper

1 teaspoon cayenne pepper (optional, but why would you want to omit it?)

1 teaspoon paprika

cooking spray

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Breakfast Apple Bran Loaf/Muffins

July 26, 2016

apple bran muffin

Ingredients:

2 eggs

1 scant cup buttermilk (or 1 scant cup whole or 2% milk + 1 T vinegar)

1 large apple, grated (about one cup)

1/2 cup melted butter

1 teaspoon vanilla extract

1 1/3 cup plain, bran cereal

1 cup all purpose flour

1/2 cup oat bran or coarsely pulsed oats, plus more for topping

1/2 cup granulated sugar

1/3 cup brown sugar, plus more for topping

1/2 cup chopped pecans

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

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Muffin Pan Frittatas

July 13, 2016

fratattas

Ingredients:

Cooking spray

1 tablespoon olive oil

1 cup chopped fresh mushrooms

1/4 cup chopped bell pepper (color of your choice)

2 tablespoons chopped onion

a few sprigs chopped cilantro

6 eggs

1/2 cup milk

1.4 teaspoon salt

1/8 teaspoon ground black pepper

1 cup shredded Cheddar cheese (I used Tillamook 4 cheese Mexican style)

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Grilled Chicken Skewers

July 8, 2016

Grilled Chicken Skewers

Marinade:

1/2 cup extra-virgin olive oil

2 tablespoons minced shallots

3 garlic cloves, finely minced or pressed with garlic press

2 tablespoons chopped fresh rosemary

Minced zest and juice of one lime or lemon

3 tablespoons sweet paprika

1 1/2 teaspoons kosher salt, plus more for seasoning the chicken

1 tablespoon black peppercorns, finely ground

1/4 teaspoon cayenne

Combine all above ingredients in a ziplock bag 

2 pounds boneless, skinless chicken breasts, each cut lengthwise into 3 equal pieces

Add to marinade, seal the bag, squeezing out the air and massage to thoroughly coat the chicken.  Marinate in the refrigerator for at least 6 but no more than 24 hours.

Canola oil for the grill or grill pan

2 limes cut into wedges for serving

6 to 12 metal or bamboo skewers

If using bamboo skewers, soak them in water for 40 minutes.

If grilling outside, prepare a high heat grill.

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Cajun Baked Salmon

May 17, 2016

cajun salmon

2 pounds salmon filet or salmon steaks (best with skin on)

Marinade for no less than one hour, but up to all day in:

1 can enchilada sauce

1 envelope Cajun seasoning

Bake at 375 degrees for 45 minutes.  Baking dish should be covered in aluminum foil.  Salmon is done when it flakes easily.