Cute Valentines Idea

I had to keep this for my records and to share with you. So cute! My husband is a die hard cheesecake fan (come to think of it he's really just a die-hard food fan generally speaking!) so I am going to make one for him and then add these little Oreo Cakester babies as decoration. Thanks Bakerella!

Cafe Rio Pork Salad

Cafe Rio?? What in tar-nation is that? Don't worry...I had to google it to find out too. It's a Mexican grill based in Utah that is supposedly drool worthy. But I guess I will be the judge of that!! ;)
I found this recipe on a blog while I was blog stalking...Oops! I mean blog searching. I am going to put this together soon for my hubbers who is WILD about mexi food. It sounds so interesting and I cant wait to try what the pork tastes like - cooked in coke and all. I am guessing it is using a roast (shoulder/butt/etc.) cut in the recipe.
I read a tip from the comments on their post that said the cilantro ranch sauce is better after sitting in the fridge for a couple of hours.

Thanks Cookin with Friends!


SWEET PORK
2 pounds pork
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce
1 c. brown sugar

Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight. Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork. In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little. Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!

CILANTRO-LIME RICE
1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

BLACK BEANS

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. (**NOTE** we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not "traditional Cafe Rio")

CILANTRO RANCH
1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalepeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)

Mix all ingredients together in the blender.

Directions for the Salad:
K so now to make it all PERFECT... Here is how we put it all together: First of all, we bought the aluminum deep-dish pans (they had these at the grocery store, you will know when you see them.. they look JUST like the Cafe Rio tins). Lay a tortilla in the bottom of the pan, sprinkle cheese on it, and put in the oven at 375 for about 5 min or until the cheese is melted. Remove from oven, add beans, rice, pork, then lettuce (we used the leafy green lettuce, NOT ICEBURG) and a little scoop of diced tomato and onions (pico de gallo). We made up some gaucamole and put some of that on the salad (HIGHLY RECOMMENDED). We also added a little spoonful of sour cream. Add some crushed tortilla chips (we have yet to find the little tortilla strips), a shake of parmesan cheese, and top with a few cilantro leaves. Serve with the cilantro ranch dressing and there you have it! It really is easier than it looks. It only took me about an hour to make (after the pork was in the crock pot). The rice and beans are SUPER easy, you definitely want the beans and rice to get the whole experience! Also, be generous with the cilantro! Try it and let me know what you think! I KNOW you won't be disappointed!!

Veggie "Pizza"

OOh this is so good - I have tasted this one time before and was reminded of it from a blog that I follow. I think it's a recipe from Pillsbury but I'm not sure. Great appetizer for entertaining and lets not forget another secret way we moms make veggies fun and yummy for the kiddos too!



(2) cans crescent rolls
press into bottom of a greased jelly roll pan and bake according to package directions.
(2) 8oz. pkgs Cream cheese
3/4 C. Mayo
1 pkg. Ranch dressing mix
Mix together and spread over cooled, baked crescent rolls

Top with cauliflower, broccoli, carrots, celery, cucumbers and Monterrey Jack cheese.

Po

Who'd a Thought It?

So my whole grand life of twenty four years I have been cooking for...well the joy of cooking I suppose. Not until recently have I figured out there is a complete and undiscovered (at least by me) science behind it all. Not only does this information make me feel like a better cook...but a straight up friggin smarty pants too.

Psst....come on over here! I'll let you in on a couple of things I have learned.

For example, today let's use a basic, yet truly wonderful recipe of chocolate chip cookies. Loved by millions it the Nestle Tollhouse cookie recipe. It's fantastic as is, but I have always wondered how there can be SO many chocolate chip cookie variations and what really is the difference between them all.

So we start out with this recipe...

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts (but yuck...I am NOT a fan of nutty cookies! Brownies - yes, breads - perhaps, but cookies...oh no)
  

Directions:
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.



But let's mix things up a bit...so use the regular recipe above, just note these simple changes...

here are the how's and why's...




The Thin and Crispy

- Add up to 1/2 tsp more baking soda... the baking soda reduces the total acidity of the batter allowing it to spread faster at high temperatures

-Use room temperature BUTTER (no not margarine or Crisco) and really take the creaming of the fat and sugar to heart and beat the snot out of it to make the batter light and airy

- Use a higher white sugar to brown sugar ratio, lets say 1 c. white sugar and 1/2 c. brown sugar
(more white sugar will ensure crispiness)

- Use 1 egg and 2 oz. milk ...hmmm trying to remember the reason for this... oh what the heck - just do it :P

- Sift your dry ingredients together before combining them...you know that's one step you always ignore...or at least I do... this will ensure uniformity of leavening ingredients.







Not a fan of The Thin you say? Are you craving a puffy, cake like cookie? Look no further!



The Puffy

- Use butter flavored shortening in lieu of the butter... shortening has a higher melting point allowing your cookie to rise before cooking

-Use 1 c. brown sugar and 1/2c. white sugar (higher brown sugar content = more moisture)

-Substitute cake flour for all purpose flour (cake flour has less protien which will add density and velvety texture)

-Add 1 1/2 tsp. baking powder instead of baking soda (I know you usually dont see this in a cookie recipe - but we are looking for puffy here folks so we need more leavening!)

-Remember to sift sift sift!!!

-Chill dough for at least 30 min. or longer





And last and certainly not least, let us not forget my favorite of the bunch,


The Chewy

- Use butter again but make sure it is completely melted down into liquid form (about 1 min in the microwave but check after 30 seconds - your nuker may be more powerful than mine)

- Use bread flour instead of all purpose flour (ensures very chewy cookies with its higher protien level)

-Change up the sugar to 1/4 c white sugar and 1 1/4 c. brown sugar (more brown sugar = more moisture due to the molasses in the sugar which is a moisture hog)

-Use 1 egg and 1 egg yolk (I guess egg whites are moisture suckers) + 2 Tbsp. milk

-Chill dough for at least 30 min or longer



Pretty fantastic isn't it? Well I thought so - hopefully you did too. So go now you smart little Einstein you... do your own little science experiment in the privacy of your own home and see which you love best.

Sticky Lemon Chicken

I apologize to the whole two or three people who actually read this blog that I have no pictures with some of my posts. My camera is sick and will hopefully be better soon!


Woo hoo for one of the best chicken recipes ever! I got this recipe from watching GMA a while ago when they had chef Gordon Ramsey on as their guest chef. So as soon as he started this recipe I had my pen and paper ready to go... but holy John Wayne - they go sooo stinkn fast you don't even have time to write the dang recipe down. It's like you write down the first ingredient and you look back up and all of the sudden they are already pulling the finished dish out of the oven and are switching over to the weather! So this is me trying to salvage this yummy dish from it's torn, wrinkly and scribbled existence.

Here's what yer going to need:

3 Tbsp olive oil
1 tsp fresh thyme
1-2 tsp minced garlic (depending how garlicky you like to go)
2 lbs of chicken (bone-in drumsticks or wings work best)

In a shallow saute pan, saute chicken, thyme, garlic and oil for about 7-10 minutes on med/high heat, or until chicken is about 1/2 way cooked. Add to the mix:

3 Tbsp soy sauce
2 Tbsp honey
1 lemon, sliced (I give a good squeeze to one of the slices to add to the sauce before chucking it in)

Continue cooking at med/high until sauce has caramelized and chicken is cooked all the way through, about 10 more minutes. Stir every now and then and especially during the last couple of minutes to prevent the chicken and sauce from sticking to the pan.

Sprinkle chopped fresh Italian parsley on top to finish.

Homemade Ragu Sauce

I got this authentic Italian recipe from my good friend Gulia who happens to be an authentic Italian herself :) It's waaaay better than anything you'd buy in a can. Odds are you are going to chuck them out after you make this anyways. I make this recipe and double or triple it and store the leftovers in individual pre measured baggies and stick them in the freezer until I need them.


1 medium carrot, grated
2 Tbsp olive oil
1/4 onion, minced
1/2 c. mushrooms, finely minced
1/2 lb. ground beef (or turkey for all of you sometimes health nutters like me)
2 whole garlic cloves (or use the time saving prepackaged minced garlic)
2 cans tomato sauce
(honestly its a guess for me right now on how much tomato sauce to add...my old scrawled out hand writing didn't complete the recipe...so if it needs more liquid try throwing in a can of stewed tomatoes)
1 Tbsp sugar
Fresh Italian parsley, minced to taste (about a good Tbsp)
Fresh basil, minced to taste (about a good Tbsp)
Salt and pepper to taste

Saute carrot, onion and mushrooms in the oil on medium heat. In a separate pan brown the meat. Add the meat to the onion mixture. Add your whole garlic, and rest of seasonings to pan.Cover with lid and simmer on low heat for 45 minutes.

*Important - remember to fish out the garlic cloves or someones going to get a REAL tasty bite that might make them want to puke

Pour sauce over your favorite pasta dish and grate fresh parmigiana cheese.

Just like Olive Garden Alfredo

This is a must have in my recipe collection. I swear this is the best homemade alfredo sauce I have came across so far. I use it in fettuccine or on top of spinach ravioli and it's killer on steamed veggies too.
(updated note: this has quite the load of fat and cals so when I used 1/4 c. butter, light cream cheese, 1/2 pt. heavy cream, 1 cup fat free milk it is still quite rich but a little better on the waistline :)

1/2 cup Butter
4 oz. Cream Cheese
1 pint Heavy Whip Cream
3/4 tsp. Garlic Powder
pinch of salt
pinch of pepper
1 cup Parmesan Cheese
Optional: sprinkle finely minced italian parsley on top on individual serving plate

In saucepan, melt butter. Add cream cheese, whip cream, garlic, salt, and pepper. Whisk until smooth. Bring to a boil. Drop heat but keep heat high enough for a simmer. Simmer sauce for 20 minutes, stirring every few minutes. Take from heat and stir in cheese. Cover and let sit for 5 minutes.

Tamale Pie

{picture and recipe courtesy of Letti B.}

Man this is a really good dish.
How good you say...
Let's just say I ate the leftovers the next morning for breakfast...
Enough said


I did leave out the olives though. The fam is NOT a fan of the squishy stinky little buggers.

Tamale Pie
1 lb. ground beef
1 cup of corn (I used frozen, but I guess you could also just use a can of corn)
1 small can of sliced olives
1 large can of tomato sauce
1 packet of Lawry's taco seasoning
1 packet of Marie Calendar's corn bread
1. Cook ground beef, seasoning with garlic salt and pepper (drain)
2. Add corn, olives, tomato sauce and taco seasoning (set aside)
3. Follow directions on back of corn bread
4. In a 9x13 pan add the meat mixture and spread out evenly. Next add the cornbread mix and cover meat mixture completely.
5. Cook at 375* for 35 minutes and sprinkle with some cheddar cheese!! (optional)

Spanish Rice

So my camera is still in the shop...I know I am counting the days until I can cradle it back into my arms again...
But in the mean time I got this recipe from my next door neighbor. Not only is it fabulous but it's good too.
I always took the easy route of using my rice cooker for every type of rice, but I have learned that taking the extra time and effort by using the stove top - can give you much tastier results.

Spanish Rice

1 Tbsp cooking oil
2 finely chopped garlic cloves ( using the prepackaged minced garlic in olive oil is a time saver)
1/2 c. chopped onion
1 c. rice

Put these ingredients together in a shallow saucepan and mix until coated. Cook using medium heat for about 5-7 minutes or until the rice is browned.

Add

1 14 oz. can of chicken broth
1 cup water
1 Tbsp powdered chicken bullion
1/2 cup tomato sauce

Stir together, cover with lid and cook for 15 - 20 minutes or until all of the liquid is absorbed. Stir once or twice near the end of cooking time to make sure the rice isn't sticking to the bottom of the pan.

Poop Cookies

That is right people! I said poop cookies! And you can't knock em' till you've tried em'!
I have been making these cookies since I was about 10 years old and they are still my favorite.
You have probably had these before...possibly under a different name but if you haven't, break out your pans and get to cookin! It couldn't be any easier. They cook in the same pan you mix it in, and you don't even have to bake them.



But I do promise you a fabulous chocolate induced coma for you when you are through! Enjoy!

So here it goes...


Poop Cookies


1 stick butter (as my girl Paula Deen has said...I am your cook, not your doctor)
3 Tbsp. cocoa (or 2sq. of unsweetened chocolate)
2 c. sugar
1/2 c. milk (you can use fat free if you are feeling over indulged)

Melt all four ingredients together in a saucepan and boil for one minute.
Remove from heat and add:

1/2 c. peanut butter (that's right...become one with the peanut butter)
1tsp. vanilla
3 c. oats (I just used regular Stater's brand)

Mix well until blended.
Lay some foil, wax, parchment...whatever is lying around, and plop (hence the name!) the sweet morsels onto it and let set. Make them as big or small as you want...they don't have to be pretty or perfect or anything. But they will resemble (ahem) ... no bake chocolate cookies.