Author Archive

The Perfect Margarita

August 19, 2017

Believe it or not, this recipe comes from the back of the Jose Cuervo margarita mix bottle.  When Mark and I make Mexican food we each have two margaritas. The recipe on the bottle makes about a swallow of good margarita.  So I did some calculations and came up with the perfect measurements to make four 8 ounce glasses of margaritas.

Ingredients:

2.5 cups of Jose Cuervo Margarita Mix (I do not deviate from the brand at all)
1.5 cups of Jose Cuervo Silver Tequila (Again, I do not deviate, unless it’s Cabo Wabo)
Juice from 1/2 of a lime
Pinch of kosher salt
Margarita Salt
About 2 cups of crushed ice, maybe a little more depending on how slushy you like your drink

Directions:

Take the other half of the lime and slice it into quarters and rub it around the rim of the glass.  Then take your glass and dip it in the margarita salt then drop the lime into the glass. Pour all ingredients in your blender and mix at high-speed until the ice is completely crushed.  Pour into your glass and enjoy!

 

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Tasty Burritos Recipe

August 19, 2017

Mark found this recipe also. Yes, he really does have a job that does not include searching for great recipes all day long 🙂  He got it from Taste of Home.  This recipe is really simple and really delicious.

Ingredients:

1 pound ground beef
1 envelope taco seasoning (I used our Homemade Taco Seasoning)
1 can (16 ounces) refried beans
6 flour tortillas (12 inches), warmed
1 cup (4 ounces) shredded Colby-Monterey Jack cheese
4 teaspoons canola oil
Sour cream and salsa

Directions:

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. In a small saucepan, cook refried beans over medium-low heat for 2-3 minutes or until heated through.

Spoon about 1/3 cup of beans off-center on each tortilla; top with 1/4 cup beef mixture. Sprinkle with cheese. Fold sides and ends of tortillas over filling and roll up.
In a large skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa.
Freeze option: Individually wrap cooled burritos in paper towels and foil; freeze in a resealable plastic freezer bag. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high 3-4 minutes or until heated through, turning once. Let stand 20 seconds.

Notes:

I mixed the refried beans in with the hamburger mixture, it made rolling them simpler.  I also used an egg wash to keep the burritos together.

 

Grilled Pizza

August 19, 2017

Another of the many fine recipes that Mark has come up with.  I have to say, when he suggested it I was kind of leery, but this is without a doubt the most fantastic pizza I have ever eaten.  This recipe came from The Pioneer Woman’s site, which we use frequently.

Please see my notes below.

Ingredients:

  • 1 pound Pizza Dough
  • 1 pound Fresh Mozzarella, Sliced Thin And Patted Dry
  • 3/4 cups Pizza Sauce
  • 4 ounces, weight Thinly Sliced Pepperoni Or Chorizo
  • Minced Fresh Rosemary
  • Shredded Parmesan Cheese
  • Vegetable Oil

 

Sprinkle the back of a sheet pan with flour. Prepare toppings and pour a some vegetable oil into a small bowl. Have everything organized and ready to take outside.

Using your hands, press the dough out thin rectangle. Pull the dough up and sprinkle more flour underneath to keep the dough loose.

Prepare the grill for high direct heat. Using tongs, dip a folded paper towel in vegetable oil and rub on grates. Carefully slide pizza dough onto the grill. Close grill and cook for 2 – 3 minutes. Using tongs, lift dough and check to see if lightly brown.

Using tongs and a sheet pan, flip the pizza dough, so it’s grilled-side up. Brush pizza crust with olive oil and spread on pizza sauce. Top with mozzarella and pepperoni. Close grill and cook for another 2 – 3 minutes or until the bottom is a crispy brown and cheese melts. If the dough is browning but the toppings still need more time, lower the heat and let cook for an additional 2 minutes.

Transfer pizza to a cutting board. Sprinkle with rosemary and Parmesan cheese. Serve.

Notes:
On the pizza crust, if you feel up to it you could use the home made pizza dough from The Pioneer Woman’s site, it looks pretty simple.  I just used a refrigerator brand from the store and it turned out fantastic.  We were concerned that it seemed too thin but it was perfect once it started cooking up.

 

Carne Asada Marinade

August 3, 2017

This marinade comes from our good friend JC. It’s the best and it’s now one of our regulars. 

If you are planning on making this, keep in mind that it has to marinate for at least 24 hours.  We always do ours the day before and it’s fantastic!

Ingredients

  • 3/4 cup orange juice
  • 1/2 cup lemon juice
  • 1/3 cup lime juice
  • 4 cloves garlic, minced
  • 1/2 cup soy sauce
  • 1 teaspoon finely chopped canned chipotle pepper
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 teaspoon dried oregano
  • 1 tablespoon black pepper
  • 1 bunch fresh cilantro, chopped
  • 1/2 cup olive oil
  • 3 pounds flank steak

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Lemon Zucchini Bread

August 3, 2017

This recipe is awesome and it’s so simple to make!  My daughter had posted a recipe similar to this one but I couldn’t find it. So I went in search of one like it and found this one on A Latte Food.  I will make it again for sure.

 

 

Ingredients:

 Bread
    • 1 cup canola or vegetable oil
    • 6 oz Greek Yogurt (lemon or vanilla)
    • 1 Tbsp lemon juice
    • 3 eggs
    • 2 cups sugar
    • 3 cups all purpose flour
    • 1 tsp baking soda
    • 1/4 tsp baking powder
    • 2 tsp lemon zest
    • 1 tsp salt
    • 2 cups grated zucchini (about 1 large zucchini)
    • 1 tsp vanilla extract

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Grammy Sandra’s Homemade Pancakes

July 30, 2017

This recipe comes from Grammy Sandra and they are the best I have eaten.  Bella has even learned to make them, and I’m not sure who had more fun, Bella or Grammy Sandra

1 cup flour
1 T baking powder
Dash of salt
Whisk until mixed then add :
1 egg
1 T canola oil
1 cup milk
Mix until smooth
Preheat griddle
Makes 6 medium sized pancakes

Baked Cheddar Eggs & Potatoes

July 23, 2017

Once again, another recipe Mark found while hungry at work.  This one is fantastic!

Ingredients

3 tablespoons butter
1-1/2 pounds red potatoes, chopped
1/4 cup minced fresh parsley
2 garlic cloves, minced
3/4 teaspoon kosher salt
1/8 teaspoon pepper
8 large eggs
1/2 cup shredded extra-sharp cheddar cheese

Directions

1. Preheat oven to 400°. In a 10-in. ovenproof skillet, heat butter over medium-high heat. Add potatoes; cook and stir until golden brown and tender. Stir in parsley, garlic, salt and pepper. With back of a spoon, make four wells in the potato mixture; break two eggs into each well.
2. Bake 9-11 minutes or until egg whites are completely set and yolks begin to thicken but are not hard. Sprinkle with cheese; bake 1 minute or until cheese is melted.

 

Jalapeño Popper Quiche

July 9, 2017

This recipe is from my sister in law Joy in Texas.  It looks fantastic and I will have to try this.

Ingredients:
1 deep dish pie crust (make it, buy it, I use the Pillsbury refrigerated one you roll out and don’t pre-bake it)
5-6 slices of bacon
2 jalapeño, chopped (to seed or not to seed, that is YOUR question)
½ small onion, chopped
1 ½ cups shredded sharp cheddar (shred it yourself, it makes for better melting)
¼ bar of cream cheese at room temp
2 cups heavy cream
4 eggs
1/4-1/2 tsp Mrs. Dash Chipotle Seasoning
Salt and pepper to taste
1 jalapeño, sliced (again, to see or not to see is YOUR question)

Directions:
Preheat oven to 350 degrees.Fry up your bacon, set it aside to crumble for later.  Reserve some of your bacon grease and sauté the chopped jalapeño and onion till soft (3-4 min) and set aside.
If you are using pie crust that is rolled out, put it in a deepdish pie plate and make sure all sides are securely attached… do not prebake.
Crack your eggs in a bowl and lightly whisk, then add the cream and whisk until it is all incorporated, add the Mrs. Dash and salt and pepper to taste (I don’t add salt, as all the components are salty, but again, YOUR decision) and set aside.
Cut or tear up your cream cheese in small bits (like pea size) and evenly distribute over the pie crust, then evenly distribute the sautéed jalapeño and onion on top of the cream cheese.  Crumble the crispy bacon and distribute it evenly.  Distribute the shredded sharp cheddar then pour the custard mix (eggs, cream and spices) so that you cover all the stuff on the bottom of the pie plate, make sure it all gets mostly covered.  Scatter the SLICED jalapeño on top.
Place in the preheated oven and bake for 40 minutes.  Check it and if it is still jiggily, cook it a little longer… like 5+ minutes, checking on it frequently.  Once it is not jiggly, take it out of the oven and let it rest 5-10 minutes before cutting into it.

 

 

 

Parmesan Roasted Asparagus

May 24, 2017

This recipe comes from cousin Debbie in Texas.  It looks delicious and I can’t wait to try it.

INGREDIENTS
2 1/2 lbs fresh asparagus
2 tablespoons olive oil (enough to coat asparagus)
1/2 teaspoon coarse kosher salt
1/2 cup shredded parmesan cheese
    

DIRECTIONS
1.Preheat the oven to 375 degrees.
2.Wash and trim the asparagus stalks (I usually break the bottom off.). Arrange asparagus in a single layer on a cookie sheet and drizzle with the olive oil  and toss to coat.  
3.Roast for 8 – 10 minutes until tender.
4.Sprinkle with the parmesan and return to the oven for about one more minute.

Lemon Lush

May 21, 2017

This recipe comes from cousin Debbie in Texas.  She was up visiting this past week and made it for us for dessert.  It is fantastic!!


Ingredients
Crust:
1.    2 cups all-purpose flour
2.    1 cup butter, softened
3.    1 cup chopped pecans
4.    Cream Cheese Filling:
5.    2 (8 ounce) packages cream cheese, softened
6.    2 cups powdered sugar
7.    2 Tablespoon lemon juice

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