Guacamole

Leave a comment

This is my favorite guac recipe, and the best I’ve ever tried, but of course, by posting it, I’m also inviting variation.

Guacamole

3 ripe avocados (soft to the touch and blackened skin–if Haas)
1 jalapeno, seeded and white ribs removed, if you don’t like spice
1-2 cloves garlic, smashed and minced
1/2 t. cumin
1/2 c. cilantro, stems removed and chopped
2 T. onion (I prefer red), minced
juice from 1 lime (limes that have harder or thinner skins have the most juice, yielding about 1 T., I’m guessing)
salt and pepper to taste (I use abt 1/2 t. salt and a dash of pepper)

Cube the avocados by slicing them in half with a butter knife, removing the pit, and then cross-hatching the flesh, and removing it with a spoon. Place in a bowl, and slightly smash, and then add the rest of the ingredients, saving the lime for last. Fold all the ingredients together (gently) and serve.

I’ve heard that you can prevent avocados from turning brown by keeping the pit in the guac before serving it. I tried it and I’m not convinced. Does anyone know of any other ways?

Best Broccoli Ever in the Whole Wide World

6 Comments

Seriously.

If a recipe can make my husband chow down on broccoli, you know it’s good.  I happen to LOVE broccoli so this is one of my favorite recipes right now.

I have done some variations on a theme. Last night I made it with half broccoli/half cauliflower.  I have also made it using fresh green beans, though you only need to roast them for about 10-15 minutes.  It’s kind of become my go-to vegetable recipe.

A few notes: 1) Pine nuts are expensive. I don’t use them, though I bet it would be fabulous if I did because pine nuts are yummy. 2) I DO use the basil that the recipe calls for. I have found that Italian basil, purple basil and lime basil work well. Cinnamon basil – well, the flavors don’t meld so much. 3) When my basil plants are looking puny, I have been known to turn to other herbs. Chives work well, as does thyme.

Enjoy!

Homemade Tortillas

4 Comments

If you have never made a flour tortilla before, tonight is the night to do it. You won’t believe how great they are, and how simple they are to make. Really, commit to trying this.

Tortillas

1 c. whole wheat flour
2 c. white flour (of course you can use 3 c. of white flour if you prefer; I’m just always trying to add a little wheat here and there)
1/2 -1 t. salt (I like them to have 1 t., but this might be too salty for some)
1/2 t. baking powder
1/2 c. shortening (you can use butter, but this is the one and only thing I use shortening for)
1-1 1/4 c. hot water

Combine the dry ingredients in a bowl. Add the shortening and mix well with a fork until crumbly-looking (kind-of like mixing pastry or pie dough). Add the water and stir with a wooden spoon until the dough comes together. Knead a few times, adding a little flour if necessary, then let rest, covered with plastic wrap, for 20 minutes.

Divide the dough into 12-15 sections, and roll each section into a ball. Heat a large skillet over medium-low to medium heat (the same temp I use to cook pancakes on my stove). Take one ball at a time (keep the other covered with plastic wrap or a damp towel), and smash into a 3-4″ disk. Then, using a rolling pin, roll into a circle/tortilla shape. Put in the skillet, and flip as soon as large bubbles form (there will be brown spots on the underside). Continue to roll and cook the rest of the tortillas.

These make the most terrific quesadillas in the world. Really, try this.

Basil Grilled Chicken

Leave a comment

Paula Deen: foodnetwork.com

Another foodnetwork.com favorite, this chicken is absolutely scrumptious: the basil butter – to DIE for!  In fact, since the recipe makes much more of the basil butter than most of us would probably consume with the one meal (although you may just opt to eat the bowl of butter and leave the chicken), I also use it later with corn on the cob, grilled salmon, grilled/broiled asparagus etc.

Ingredients

  • 3/4 teaspoon coarsely ground black pepper
  • 4 skinned chicken breast halves
  • 1/4 cup freshly chopped basil leaves, plus 2 tablespoons freshly minced basil leaves
  • 1/3 cup (5 tablespoons) butter, melted, plus 1/2 cup (1 stick) butter, at room temperature
  • 1 tablespoon grated Parmesan
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Fresh basil springs, optional

Directions

Prepare charcoal grill.

Press the coarsely ground pepper into the meaty side of the chicken breast halves. Stir the chopped basil into the melted butter. Brush the chicken lightly with this mixture. In a small bowl, combine the softened butter, minced basil, Parmesan, garlic powder, salt, and pepper. Beat at low speed with an electric mixer until smoothly blended. Transfer to a small serving bowl; set aside.

Grill the chicken over medium coals for 8 to 10 minutes on each side, basting frequently with the remaining melted butter mixture.

Serve the grilled chicken with the basil-butter mixture. Garnish with fresh basil springs, if desired.

Balsamic BBQ Sauce (to accompany chicken or steak)

1 Comment

Giada De Laurentis: Food Network.com


So.  Now that I’m an official contributor to Nat’s collection of favorite recipes, I’ll begin with my first favorite that came to mind.  I do this with a plug for foodnetwork.com, without which cooking simply would not happen in my house.  Although quite pungent whilst upon the stove, the final sauce is just heavenly.  I’ve always used it on chicken (Giada’s baked version always comes out moist, though grilled is my preference)  but I’m sure it would accompany a good steak very well.

Ingredients

For the Balsamic BBQ sauce:

  • 1 cup balsamic vinegar
  • 3/4 cup ketchup
  • 1/3 cup brown sugar
  • 1 garlic clove, minced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

For the chicken or steak:

  • 4 pieces chicken (any combination of breast or leg-and-thigh pieces) or 4 pieces of New York strip or Club strip steak
  • Salt and freshly ground pepper

For the BBQ sauce:

Directions

Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.

For the chicken or steak:

Place a grill pan over medium heat or preheat a gas or charcoal grill. Season the meat with salt and pepper. Lightly coat with some of the BBQ sauce using a pastry brush. Place the meat on the grill. Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks.

Cook the chicken about 8 minutes per side. Cook the steaks starting at about 4 minutes per side until a meat thermometer reads the desired temperature, 120 degrees F for medium rare, 135 degrees F for medium (about 6 minutes per side), 155 degrees F for well done (about 9 minutes per side). Continually brush the meat with BBQ sauce every few minutes. Remove the meat from the grill and let rest for at least 5 minutes. Serve with the heated BBQ sauce alongside.

Alternately, the chicken can be baked in the oven. Preheat the oven to 375 degrees F. Place the chicken skin side up in a baking dish and bake for 25 minutes. Remove the baking dish from the oven and spoon the BBQ sauce all over the top of the chicken. Return the baking dish to the oven and bake for another 15 minutes.

Banana Pina Colada Muffins

4 Comments

Based on Nat/Aunt Caryn’s Banana Chocolate Chip Muffins, I substituted and added enough things that I figured it would be simpler just to post this as a whole new recipe.  My family devoured them ALL in under 15 minutes – my 3-yr-old eating the most.  Note: I happened to have Cream of Coconut on hand.  If you don’t, I’d probably keep to the 1/4 c butter &  3/4 c sugar and increase the coconut extract a slight bit.

3 ripe bananas

3/4 cup crushed pineapple, juice squeezed out (unless using some to replace butter)

1 cup flaked coconut

1/2 cup sugar

1/4 cup Cream of Coconut (found in the drink/mixer or “Goya” section at the grocery store)

1 egg

2 Tablespoons butter, melted

1/4 teaspoon coconut extract

1 1/2 cups flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Mash the bananas, then add sugar, butter, egg, pineapple, cream of coconut, extract and combine. Stir the dry ingredients together in a separate bowl and then add to the banana mixture. Combine. Stir in coconut, then fill a muffin tin. Bake at 375 for 20-25 minutes or until browned on top.

Sesame Chicken Noodle Salad

1 Comment

I got this recipe from a good friend years ago.  I whip it out almost every year for a summer party and the bowl is always scraped clean.

Sesame Chicken Noodle Salad

1 package angel hair pasta (either plain or whole wheat)
½ T. olive oil
2-3 chicken breasts
1 T. sesame oil
2 T. soy sauce
1 bunch scallions, chopped
2 cans water chestnuts, chopped
1 t. ginger, grated
Toasted sesame seeds (for garnish)

Cook pasta.  Strain, rinse well, and mix with olive oil.  Set aside in large bowl

Saute chicken breasts until cooked.  (I usually sauté in some olive oil and sprinkle on a bit of salt and pepper).  Allow chicken to cool.  Shred chicken into bowl over pasta.  Add sesame oil, soy sauce, scallions, water chestnuts and ginger.  Stir together until all ingredients are blended together.

Cover and chill for at least a few hours.  This tastes even better if you let it chill overnight and allow all the flavors to blend.  Sprinkle sesame seeds on top and serve at your next summer picnic!

Nancy’s Incredible Cornbread

1 Comment

This was a recipe Rex’s mom gave me when we got married, and I love it. Rex calls it Corncake, because it really does taste like cake (isn’t that how cornbread should be?). I’ve made some adjustments to the original recipe: I’ve cut the butter in half, and substituted one cup of whole wheat flour for one cup of the white. You’re welcome to try the original as well; it’s much richer, of course, but I think the less-fat version is also quite amazing.

Nancy’s Incredible Cornbread

1/2 c. butter, softened
1 c. sugar
3 eggs
2 c. buttermilk (or milk with 2 T. lemon juice or vinegar added)
1/2 t. baking soda
1 t. salt
2 c. cornmeal
1 c. wheat flour
1 c. white flour

Preheat oven to 350 and grease an 9x 13″ pan, or line with parchment paper. Combine dry ingredients in a medium bowl. In another bowl or standing mixer, cream butter and sugar, then add eggs one at a time (go slowly so the mixture doesn’t curdle). Alternate adding the dry ingredients with the milk, starting and ending with the dry ingredients. Pour into pan and bake for 30 minutes. I’m sure you’ll enjoy these!

FYI, honey butter is 1/2 c. softened butter stirred with 1-2 T. honey. A perfect accompaniment.

Chewy Oatmeal Bars

Leave a comment

This is another Everyday Food Recipe that I really like. It’s simple, surprisingly flavorful, and quick to prepare. I’ve added milk and butterscotch chips before, but next time I think I’ll try white. Although I like chocolate, the bars were just as delicious without the chips. Pecans might be a good addition as well, but my kids don’t like them . . .

Martha’s Oatmeal Bars

Aunt Ruby’s Cinnamon Rolls

7 Comments

This is an old family recipe that is a little sparse on instructions, but it’s a terrific recipe. These rolls stay moist for a long time, making them good for hours (or a day) after they are baked. And, according to my brother Jeff, the secret to Cinnabon rolls are that they too have mashed potatoes (aha!).

Ruby’s Cinnamon Rolls (or Orange Rolls)

2 c. mashed potatoes (reconstituted potato flakes, yes; Cannery potato pearls, no)
2 c. warm water
2 T. yeast
1 T. sugar

Combine the above four ingredients and let stand at room temperature for 30 minutes.

Add:
1 c. butter or oil
1 c. sugar
3 eggs
1 1/2t. salt
7 c. flour (the original recipe calls for 7, but it ends up needing more like 10-11)

Mix and knead for 5-10 minutes. Let rise 30 minutes. Roll out to jelly roll length, brush on
1/2 c. butter, melted
Combine
2 T. cinnamon
1 c. brown sugar
1/2 c. each nuts and raisins (optional, of course)
sprinkle on top of the butter.

Roll up, cut with serrated knife or string, and place 1 inch apart on buttered pan or dish. Let raise 30-40 minutes. Bake at 375 degrees for 20-25 minutes. Let cool a bit before icing:

1 1/2 c. powdered sugar
3 T. milk
1 T. vanilla

Alternately, make orange rolls with the following filling:

1/2 c. butter, melted
Sprinkle: 2 T. orange peel, grated
1 c. sugar.

Icing: 1 1/2 c. powdered sugar, 3 T. orange juice, 1 t. orange peel