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Tuesday, August 31, 2010

Salsa Verde Burgers

I recently came across this ingredient and have used it in several recipes.  It gives a very nice added spice to food and dressings.  Give it a try.  Sunday night I was craving grilled hamburgers so I decided to try this in them along with some sauteed onions and garlic, they all came together nicely and the flavor was nice and the salsa made the burgers very moist (another added plus).  My family loves cheese so they also had American White Cheese added.  I served these on homemade burger buns made from this recipe along with my macaroni salad and a green salad. (tomatoes from the garden)

1- 1 1/2 lbs. ground beef
1 can Salsa Verde
1/2 Sweet Onion diced and sauteed
1 clove garlic (for cooking with onions)
salt and pepper

Take enough meat to make the size patty you want, flatten then add about 1 TBL salsa verde and 1 TBL onions.  Mix and form the patty (it will be very moist).  Grille and when just about ready add cheese if desired.  You can add additional onions and salsa if you want.  Enjoy
I'll be posting a raspberry pineapple muffin recipe tomorrow with pictures of Michael the new chef.
Have a wonderful day and always Remember to Find the Time to Do all the Things You  Love.

Monday, August 30, 2010

I'm Back

I have been in Maine for the past month.  I had a blast and have many pictures to post very soon.  I did some baking and cooking while I was there and will post some of those pictures also.  My niece and her two sons were there for a week.  Michael the oldest helped me cook and bake so you'll be seeing his picture on several of the recipes.  We made some very yummy desserts, which you'll see very soon.

We did lots of sight-seeing, Thanks Orm for taking me to all those beautiful places and the great food places.  But I must say to much of their food dishes are not used to that.  I had a Lobster Roll for the first time, it was very good but was a bit disappointed because the meat was not warm.  One of our first trips we went to Vermont to the King Arthur that was awesome.  I bought the New England Hot Dog Pan....I had tried to purchase it on line but they had been out.  As it turned out I got the last one that was on the shelf.  (Orm, had teased me and told me they didn't have any, he was hiding it behind him...the stinker)  I also bought a small oblong proofing basket and some other items and had them all shipped home.  I will be making the buns one day this week so you'll get to see them.
Tomorrow I will post a salsa verde and grilled onion burger that I made last night.  We had grilled burgers, home made burger rolls and macaroni salad.
Guess that's it for now.  Thanks for stopping by and Remember to Find the Time to Do all the Things you Love.

Thursday, August 26, 2010

A quick Bread Fix

This recipe is from Kay's kayotic kitchen, she loves bread as much as I do.  Her site is here
I won't write much about this other than it's quick, easy and very satisfying if you need a bread fix in a hurry.She is correct when she says to eat it straight from the oven with butter slathered all over it.  OMG wonderful.

2 cups flour
2 oz butter
1/2 tsp salt
1 tbsp baking powder
4 oz aged cheese  *(I used asiago)
2 tsp dried parsley
1/2 tsp dried thyme
2 tsp dried (red) onion flakes *I have not found these in the US) so I used dried reg. onion flakes
1 tsp chili flakes
1/2 cup milk + 2 tbsp
1 egg

Combine 2 cups all-purpose flour with 1/2 a tsp salt, 1 tbsp baking powder and sieve it.  Cut in the butter.  Add 1 tsp dried chili flakes for a little extra kick (this won’t make it hot, it will just add some zing you can omit it if you like), 1/2 a tsp dried thyme and 2 tsp dried parsley.    Mix it all up. 
Add the grated cheese to the flour and butter mix.  Lightly beat an egg, combine it with the milk and pour it in. Mix it up with a fork. 
Sprinkle a little flour on a cutting board (or your counter top) and transfer the dough. It’ll be quite crumbly at this point. 

Start kneading until you have a supple dough. Shape it into a round shape.  Line a baking tray with baking paper and place the dough on top. Cut a deep X into the top of the dough.  Bake in preheated 400 F oven for approximately 30 minutes.
This would be wonderful in the winter time with some homemade potato or cheese and broccoli soup or I guess any homemade soup.
And the piece ready to eat.
Thanks Kay for this wonderful recipe.
Have a wonderful day and thanks for coming by.  Remember to find the Time to Do All the Things You love.

Monday, August 23, 2010

Stuffed Chicken

Here's a tasty chicken recipe that only takes about 45 minutes.

I must apologize because I forgot to take pictures of the meat before and after it was pounded and rolled.  Geesh some days I wonder where my head is.  So the next time I make this I will get those photo's and put them on this post.  I do have the finished product so hopefully that will count for something.  I used boneless skinless chicken breast.  I butterflied them and then pounded them so they were fairly thin.  I placed with inbetween waxed paper and then in a plastic bag and used a meat mallet.  I then seasoned them with some salt and pepper and placed 4 or 5 cleaned asparagus spears in the middle and then topped it with mozzarella cheese, starting at one end I rolled them up and placed them seam side down on a baking sheet and then spread a little mayonnaise on the top and then sprinkled Italian bread crumbs on top.  I adapted this recipe from this one .  The next time I make this I will also make a cheese asparagus sauce to go over the top.  The dish was good but could have used a cream sauce to make it even better.  This is the chicken I made when I made the Hasselback potatoes.

Here is a picture of  it coated ready for the oven

Bake in  a preheated oven for about 30-40 minutes until juices run clear.  You can use a thermometer test and that should read 165 F or 74c.

See the piece of cheese oozing out??

Thanks for coming by, hope you try this one, I'm sure your family would really enjoy it.

Thursday, August 19, 2010

Twist on an old favorite

Today I was making more English muffins and  wanted to make some cinnamon rolls.  I also had some very ripe banana's that I was going to make something with so I decided to make Banana Cinnamon Rolls.  Can't wait to taste them.  They are cooking as I am typing.  The wonderful aroma is filling the house and I know when I yell that they are done and who wants some my family will come parading down the stairs like little ants.  LOL  I used my standard recipe for the rolls, it's a fairly quick one because it only has a rest time and then the rise time once you roll out add cinnamon/butter mix and roll up.
These came out very light and moist and have a nice hint of the banana.  My daughter has just requested yet another type of cinnamon roll so when I tackle that one I shall share.
Printable recipe

Banana Cinnamon Rolls

1 cup milk (heated approximately 1 minute in microwave)
2 ripe banana's mashed  *(1/4 cup warm water (110 degrees F.) if making regular rolls use the water instead)
1 teaspoon pure vanilla extract
1/2 cup butter, room temperature
2 eggs, room temperature and beaten
1/2 teaspoon salt
1/2 cup granulated sugar
5 cups bread flour
1 tablespoon vital wheat gluten (optional)*
3 teaspoons instant active dry yeast

Cinnamon filling
1/2 cup melted butter
1 cup packed brown sugar
4 - 5 TBL cinnamon
Melt butter and brush on 15x24 dough, then sprinkle cinnamon mixture on top and roll up.

In a large bowl or in the bowl of a 5-quart stand mixer, combine all the ingredients in the order given except the Cinnamon Filling and the Butter Frosting. Using a dough hook, mix everything together until a soft dough forms.
I used my KA and let it do all the kneading.
Turn the dough out onto a lightly-oiled surface (I use a nonstick cooking spray), and knead until elastic, approximately 10 minutes.

Cover the bowl with plastic wrap and let rest for 10 minutes.
  Butter a 9 x 13 x 2-inch baking pan; set aside.

After dough has rested, roll and stretch the dough into approximately a 15 x 24-inch rectangle.
Roll from the long end, do not roll real tight or it will cause the roll tops to pop out when baking creating like a cone or point.  Measure your cuts and cut them about each 1 1/2 inch big, the more uniform the better they will all cook.

Place in a buttered pan and do not over crowd.  They should not be touching at this point.  As they rise they will come together and also touch the side of the pan.  Cover and let rise until doubled about 35-50 minutes.

Cream Cheese Frosting
1 cup of confectionery sugar
1 tsp vanilla
4 oz room temp. cream cheese
1/4 cup of room temp. butter
With  electric hand mixer beat until creamy
If not using right away store in refrigerator in a air tight container.

Ready for the oven

Preheat oven 350F and cook for about 20-25 minutes until tops are golden brown.  Remove and frost with cream cheese frosting.

  Then Enjoy!

Thanks for stopping by, have a wonderful day and hope you find the time to do all the things you Love.


Monday, August 16, 2010

Peach Cream Tart

With all the peaches I had I needed to make another dessert, ok that's what I told myself and the family agreed.  LOL  I had just bought a new 8 inch tart pan so what better to do with it but bake something.  I went searching for a recipe that was quick, it was already late in the evening and I was running out of steam.  I found this recipe here and talk about quick, easy and tasty.  The link he wrote is funny so take the time to read it, also he has a wonderful site, do browse around.
Printable Recipe

 Tart Recipe:
3 ounces unsalted butter, cut into pieces
1 tablespoon vegetable oil (I used canola)
3 tablespoons water
1 tablespoon sugar
1/8 teaspoon salt
150 g (5oz, or 1 slightly-rounded cup) flour

Preheat the oven to 410º F (210º C).

1. In a medium-sized ovenproof bowl, such as a Pyrex bowl, combine the butter, oil, water, sugar, and salt.

2. Place the bowl in the oven for 15 minutes, until the butter is bubbling and starts to brown just around the edges.

3. When done, remove the bowl from oven (and be careful, since the bowl will be hot and the mixture might sputter a bit), dump in the flour and stir it in quickly, until it comes together and forms a ball which pulls away from the sides of the bowl.

4. Transfer the dough to a 9-inch (23 cm) tart mold with a removable bottom and spread it a bit with a spatula.

5. Once the dough is cool enough to handle, pat it into the shell with the heel of your and, and use your fingers to press it up the sides of the tart mold. Reserve a small piece of dough, about the size of a raspberry, for patching any cracks.

2 or 3 peaches sliced and sprinkled with 2 Tbl. sugar 1 - 2 Tbl Cinnamon

The cream recipe I found here

Cream Filling:
  Pastry Cream Recipe:

1 1/4 cups (300 ml) milk

1/2 vanilla bean, split lengthwise

3 large egg yolks

1/4 cup (50 grams) granulated white sugar

1/8 cup (20 grams) all-purpose flour

Scant 3 tablespoons (20 grams) cornstarch (corn flour)

3/4 tablespoon liqueur (Grand Marnier, Brandy, Kirsch)  *I did not add this*

For light pastry cream add:

1/2 cup (115 ml) heavy cream, softly whipped (optional)

pastry cream:

Add: 2 ounces (50 grams) of melted bittersweet or semi-sweet, milk or white chocolate into the hot milk  (before you add it to the egg and flour mixture)

Thanks for stopping by.  Have a Wonderful day and Remember to Find the Time to Do ALL the Things you Love.

Friday, August 13, 2010

Num Num

A very easy potato that's different from the everyday type we American's eat.

 These are called Hasselback Potatoes, I believe they originated in Sweden.  I found the recipe here  you will see several recipes from her site.  The one thing I find very appealing about her site is that she has wonderful pictures, which I feel make you want to try the recipe.  I'm hoping my pictures do the same for you.  I changed one thing in the recipe.  I didn't have lemon pepper on hand,   See note below.

Preheat oven to 425F degrees
7 medium roasting potatoes
2 or 3 tbsp butter
1/2 tsp Lawry’s Garlic Salt
1/4 tsp Lawry’s Lemon Pepper *I used lemon peel in jar)
1/4 tsp black coarse pepper
1/4 tsp dried parsley

Start with 6 or 7  potatoes.  I used Yukon Gold. Give them a good scrub.  Lightly butter your baking dish.  Mix the ingredients from above and brush all over the potato and be sure to get some in-between.
Bake the Hasselback potatoes in a preheated oven at 425F (220C) for 40 to 45 minutes. Until the outside is golden  and crispy and the inside is fork tender.
I also think you could added whatever spices you would like to try.  Be adventurous, maybe some garlic, basil, rosemary or any type of dried spice.

The trick to cutting these is to lay them on a wooden spool and then cut the knife will stop before it goes all the way through. That way you can get the seasoning in between the slices too.

This is the underside of the potato when it's done.  Yummy

And plated with stuffed chicken breast and tomato salad.

Thanks for stopping by.  I will post the recipe for the tomatoes and the chicken in a few days.  Have a wonderful day and Remember to Find the Time to do All the Things you love.
Hasselback Potatoes on FoodistaHasselback Potatoes

Tuesday, August 10, 2010

Red Sauce (Marinara Sauce)

 I love Italian food and when I was growing up I had two friends, they were sisters and they were Italian.  I looked forward to Sundays because I was always invited to their house for the usual Italian Sunday Family dinner...and boy could their mom make wonderful Italian food.  Having red sauce for your pasta didn't come ready from the can.  You used whole canned tomatoes, crushed tomatoes, tomato puree and of course all the good seasonings.  The other main ingredients where the meats.  I remember their mom always had pork, sausage, chicken and at times beef.  Cooking the sauce for most of the day with the meats in the sause is what made it so tasty.  Well last summer we had a some tomato plants so what better to do with them then to make red sauce.  I had never had roasted tomatoes until I ate at a place here in town called Milton's.  Excellent food, so if you ever get to KS you must try it.  It's just a little place in downtown and they are only open for breakfast and lunch, think they close at 2.  So with my tomatoes I roasted them in the oven for about 40 minutes at 400 degrees, these pictures also have some black cherry tomatoes that I bought from a local farmer. 
I roast my tomatoes and peppers on a large cookie sheet lined with parchment paper.  It is easy for cleanup and also you can get all the good dripping that are created and put it in the processor.

This is the tomatoes with the salt, pepper, evoo, garlic salt and Italian seasoning.

In the following pictures you will also see red sweet peppers which I bought at Sam's.  I use these in the sauce to give it an added delicious flavor, you can also use these peppers (before you puree them) on top of homemade pizza or a sandwich.

I cut the peppers in rounds instead of strips, just a personal preference.   You can cut them anyway you like.

These are the peppers after 15 or so minutes, see how the onions are starting to become translucent? 
These are the tomatoes done.  You now put them in your food processor and puree them, be sure to get all the good stuff that's on the parchment paper. 

Making the puree

I add this to the sauce to give it body.  This is also the can that I used to cut my English Muffins.  It's a great size, I also think it would make a great cookie size and a good size doughnut.  Yet another thing on the list to make.  :-)

Now here is the sauce before the can has been added.  As you can see it's fairly thick.

And the final product.  With all the flavors from roasting the tomatoes, onions and peppers it makes a great flavorful sauce.  I also toss in about 5 or 6 gloves of garlic during the roasting.  I have also roasted garlic (the whole head) in foil for future recipes.  It makes the garlic very sweet and when you squeeze it from the casing you have almost a paste.

This sauce is great for pasta, pizza and calzones.  Really any Italian dish that calls for a red sauce.  Try it I'm sure you won't be disappointed.  You can buy your tomatoes and peppers from your local grower or even the grocery store (if you had to)  If you do choose the later be sure they are the vine or Roma's  type for the flavor.
I'd love to know if you try this.  Thanks for stopping by, and Remember to Always find the time to Do the All the Things you Love.

Friday, August 6, 2010

English Muffins

I love English Muffins and growing up in NY they are a staple, in my book anyway. When I first moved from NY in the early 70's it was a true culture shock. Not only could you not find Thomas English muffins, it was hard to find Hellman's mayonnaise, good pizza (that's a given sad) a burger without mustard and onion, of course unheard of food there, good Chinese food and lastly food that didn't burn your throat. Their food staple is chilli, they put it on everything and I mean everything and their bread is the tortilla (now those I have come to love). I moved to New Mexico and not only was the food very different but also the pace in which people moved. For many years I always felt like everyone was moving in slow motion. No-one was ever in a hurry and you always had to stop along your way to chat. Didn't get much done as you can guess. Whenever anyone from NY came to visit it was a requirement that they bring me some Thomas's and oh yes I forgot the Cheese and Parsley Italian Sausage. If you have never had any of that OMG what you are missing. The sausage made with peppers and onions and served on a die for. Yum, Yum Yum. Ok back to the English Muffins...since I have the time to experiment they were on my list. Here is my result...I was very impressed with this recipe. Oh gee I just ate one toasted and forgot to take the picture, guess I'll have to have another...LOL

This recipe is from all-recipes found here and the woman that has it posted says she has made them for 29 years.
I have a printable recipe link if you like. Printable Recipe
1 cup milk
2 tablespoons white sugar
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees c)
1/4 cp melted shortening
6 cps all-purpose flour
1 tsp salt

1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
3. Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
4. Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with lots of butter and jellies, cream cheese and jam.

Here's the dough after the rise..
rolled out then cut to fry. I used a large can to cut these.

On the griddle

Done, and don't they look awesome?

The recipe says it makes 18 but I only got 14, think some are a bit larger than your normal English Muffin. I will be making these again so we'll see if I get 18 next go round.

Here is one buttered....another YUM. I would show you what it would look like with Jam or Jelly but I'm not crazy about that on my English Muffin.

Here's a sandwich with butter, mayo, ham, cheese and lettuce. Makes you want to bite the screen huh? LOL

Thanks for stopping by today. Have a wonderful day and Remember to Find the Time to Do ALL the things you Love.

Monday, August 2, 2010

Quick Easy Lunch

Want lunch in a hurry, well here's a very quick, fresh sandwich....of course it's best if you make it on the Home made deli rye bread found here,  but guess if you're not into bread making you can use store bought.  ;-( 
You could make these for 1 or for as many as you want to feed.  Just slice your bread, butter it well put the bottom piece on your griddle or fry pan then place your cheese/ham/sliced tomato

and whatever else you may want, such as red or sweet onion slices, avocado slices, peppers....


well you get the idea.  I'm a plain type of eater don't like all those extra things on a sandwich unless  maybe lettuce.  Kind of like how I eat my pizza have to have that plain too with just the cheese and sauce.  Ok back to the sandwich.  Then place the top piece of bread (top of it buttered)

Here is a close up when it's does that not look yummy???

And one more
 Hope you have a wonderful day and remember to Find the time to do ALL the things you Love.
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