Broccoli, Cauliflower, and Cheese Soup

Ingredients:

• 8oz Fresh Caulifour
• 8oz Fresh Broccoli
• 1 cup chopped Celery
• 1 cup chopped Onion
• 20oz Velveeta Cheese cubed
• 1 1/2 cups Milk

Directions:

1. Rinse cauliflour in water and break into florettes
2. Put in a pot along with the chopped onion, and celery
3. Add enough water to steam the vegetables
4. Steam the vegetables for 20 minutes
5. Add cheese and stir until melted
6. Add milk and stir
7. Keep stiring until the cheese and milk meld together
8. Heat until warmed through and serve

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Blanco Diablo

I love this recipe. I modified it from two other recipes I like and created Blanco Diablo. This recipe is the best of both worlds! You can adjust the temperature by the Rotel you buy, Mild, Original, or Hot. Original is hot enough for me especially with all the pepper jack cheese.

Ingredients:

• 1/3 lb Velveeta Pepper Jack Cheese cubed
• 1/3 lb Velveeta cubed
• 1/3 lb Pepper Jack Cheese grated
• 2 TBS margarine
• 2 (10.oz) cans of Cream of Mushroom soup
• 1 (10.oz) can of Rotel
• 1 medium bell pepper chopped
• 1 medium onion chopped
• 1/2 cup of chicken broth
• 2 cups shredded cooked chicken
• 1 bag of tortilla chips

Directions:

1.      In large saucepan, sauté the onion and bell pepper in the butter until tender (about 5 minutes).

2.     Add soups, Rotel, cheeses and broth. Stir to combine.

3.     Continue to stir until cheese is melted

4.     Fold in the chicken until well blended.

5.     Continue to stir until mixture comes together

6.     Prepare your bowls with tortilla chips

7.     Once your mixture is heated through pour over tortilla chips

8.     Enjoy the Diablo!

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Fresh Hummus

I love Pita chip, no seriously, I love them! I don’t buy them for so many reasons one being they are way over priced and two I will eat them all in one sitting that’s how much I love them. A few days ago I had left over pitas that were getting too hard to do anything much with and I didn’t want them to go bad because like the chips they are on the high side. I decided to make my own pita chips and boy did they turn out excellent. I also made my own hummus to go with them.

This recipe is delicious and fast! Boy is it fast! Why buy something that you can make for just pennies a serving! Excellent Recipe, and served on Pita chips is excellent!

Ingredients:

• 2 (15 ounce) cans garbanzo beans
• 1/2 cup tahini (sesame seed paste Hulled)
• 6 tablespoons lemon juice
• 3 garlic cloves, pressed
• 1 teaspoon ground cumin
• Salt and pepper

Directions:

1.      Drain beans and reserve the liquid when you do so.

2.     Blend beans, along with the other ingredients and 1/4 cup of the liquid.

3.     Process until the mixture is smooth.

4.     Add liquid until the desired consistency is reached.

5.     Adjust seasonings along with more cumin, lemon juice, salt and pepper.

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Athenian Pasta Salad

This is an excellent recipe. I love the Mediterranean feel of this recipe with the feta and the oil. The red pepper really makes this recipe so don’t skip this step unless you don’t like red peppers.

This is a recipe that would be great at a pot luck or just as a simple side dish. It’s easy and delicious and it’s something you can make ahead of time.

Ingredients:

• 1/4 cup loosely packed fresh dill
• 1/2 cup of parsley finely chopped
• 1/2 cup green onion
• 1 large garlic clove minced
• 1/4 cup red bell pepper finely chopped
• 2/3 cup olive oil
• 3 tablespoons fresh lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground pepper
• 6 ounces feta cheese, cut into 1/4-inch pieces
• 8 ounces pasta shells
• 1/2 cup toasted pine nuts

Directions:

1. Place dill in a food processor.
2. With machine running, drop garlic through feed tube and mince.
3.  Add oil, lemon juice, salt and pepper and mix a few seconds.
4. In a bowl add green onions and red peppers
5. Add pasta, parsley, toasted pine nuts and feta cheese
6. Add dressing from the food processor to the bowl and mix all the ingredients together.
7. Refrigerate covered at least 3 hours or overnight.
8. Serve pasta salad at room temperature

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Lebanese Spinach Pies

I will be honest with you this is not an easy recipe to make, but well worth the trouble. If you are lucky enough to have a mediterranean grocery store near by you maybe able to by the dough pre-made. As I have said in my previous Lebanese recipe post this is an aquired taste, but one that dances in my mouth.


Ingredients

• 5 cups all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon salt
• 1 1/2 cups water
• 3/4 cup vegetable oil
• 12 ounces of frozen spinach
• 1/2 cup lemon juice
• 3 large onions, finely chopped
• 1 teaspoon salt
• 1 pinch ground black pepper
• 2 tablespoons ground sumac
• 1/4 cup vegetable oil
• 1 tablespoon thickened pomegranate juice
• 1/2 cup roasted pumpkin seeds

Directions
 
For the dough

1. Sift the flour into a working surface. Mix in salt and sugar. Make a well in the centre.
2. Pour olive oil and vegetable oil in the well. Mix the dry ingredients into the liquid.
3. Add water gradually. Knead the dough into a ball (if the dough is too stiff add some water).
4. Knead the dough on a floured working surface until it is smooth and elastic this can be done in an electric mixer fitted with a dough hook, or in a food processor.
5. Form the dough into a ball and put into a lightly floured bowl, covered with a damp cloth. Leave in a warm place until the dough has doubled in size- about 6 hours.
6. Filling.
7. Prepare dough Leave aside and cover for an hour to rise. Make sure dough doubles in volume.

Filling:

1. Remove roots and yellow leaves from spinach. Chop finely then wash well and drain, rub with ½ tspn salt. Drain spinach again with your hands to dry.
2. Mash the onions with remaining salt. Add pepper and sumac. Add spinach to onion, then mix in oil and pomegranate. Put aside.
3. Roll out dough using a rolling pin till dough is as thin as possible (5 mm). Invert a tea cup on dough and press to have equal circles.
4. Place a tbls of spinach filling on each piece. Bring up sides at 3 points to form a triangular shape.
5. Press edges firmly with fingertips to seal completely (put flour on finger tips tohelp seal).
6. Place pies on oiled baking sheets. Bake in a hot oven 350 degrees for 30 minutes. (Watch as your over may cook faster or slower)

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Lebanese Tabbouleh

I love Tabbouleh! I will say it is an aquired taste. I grew up with Lebanese neighbors so I quick found my love for their food. I really like adding it to my pita wraps I normally add ham, cheese, and tabbouleh, and wah-la I have a excellent low cal lunch! In this recipe it's important to use fresh ingredients.

Ingredients

• 2 bunches fresh Italian parsley or flat leaf parsley or fresh parsley, finely chopped.
• 1 bunch of green onions, finely chopped
• 4 large tomatoes, finely chopped
• 3 lemons, juice of (Freshly Squeeze)
• 5 tablespoons olive oil
• 1 cup bulgur or burghul
• 1 cup water, boiled
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon salt

Mix all together and serve in a wrap, as a dip, or a salad.



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Aunt Donna's Dinner Rolls (Bread Machine)

These are my aunts famous dinner rolls. I love them so much. They are a holiday staple for our family. I slide them all the time in between the holidays.

Ingredients

• 1 cup milk (110 degrees F.)
• 1/2 cup butter, room temperature
• 2 eggs, room temperature and lightly beaten
• 3/4 teaspoon salt
• 4 cups bread flour
• 3 teaspoons instant yeast
• 1/4 cup sugar

Directions

1. Place all ingredients in bread pan of your bread machine.
2. Select dough setting and press start.
3. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface (or use nonstick cooking spray).
4. Form dough into an oval, cover with plastic wrap and let rest for 10 minutes.
5. After resting, divide the dough into 16 pieces; shape as desired.
6. Preheat oven to 375 degrees.
7. Cover rolls and place in a warm spot to rise, approximately 20 to 30 minutes.
8. Bake approximately 20 minutes or until nicely browned.

 



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Paul Deen's Crisy Fried Shrimp

This is a Paula Deen Recipe and it's FANTASTIC! The shrimp come out crispy, and very flavorful!! I can't wait to make these again!!

Ingredients:

• 1 cup milk
• 1 cup buttermilk
• 1 cup hot sauce
• 2 cups self-rising flour
• 1/4 cup self-rising cornmeal
• 1 tablespoons coarse ground black pepper
• 1 tablespoons salt
• 2 pounds medium shrimp, peeled and deveined with tails left on
• Peanut oil, for frying (I used vegetable)

Directions:

Preheat oil to 375 degrees F.
Line a baking tray with paper towels and set aside. In a shallow baking dish, whisk together milk, buttermilk and hot sauce. In a separate shallow baking dish, whisk together flour, cornmeal, pepper and salt. Make sure your shrimp are dry and dredge in the dry mixture first, then wet mixture and finally the dry mixture again. Shake off excess between each dredging.

Deep-fry in batches, but do not overload the fryer. Fry for 2 minutes or until golden brown. Remove from oil with a slotted spoon and drain on the paper towel lined baking tray. Serve warm.





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Garlic Baked Pita Chips

Ingredients:

• 5 (6 inch) pita bread rounds
• 1-2 tablespoon minced fresh garlic (or use about 1 teaspoon garlic powder)
• 1/4 cup olive oil (can use vegetable oil)
• salt
• black pepper (optional)

Directions:

1.      Split the pita rounds to make 10 rounds.

2.     Set oven to 400 degrees F (set oven rack to lowest position).

3.     In a small bowl stir the oil with the fresh garlic (or garlic powder) brush lightly over both sides of the rounds.

4.     Sprinkle lightly with salt and pepper if desired.

5.     Slice each round into 6 wedges (I use a pizza cutter for this) then place on a baking sheet in a single layer.

6.     Bake for about 6-8 minutes or until lightly browned and crisp (watch closely these brown fast).

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Homemade Chicken Broth

This is such a great recipe for chicken broth. I am a firm believer in making my own chicken broth. Then not only do I have the chicken in the freezer on hand any time I need it, but I also have the broth on hand in the freezer. I don't like to purchase, it's expensive... lacks flavor, and it's full of extra stuff you don't need. Thanks for the recipe Ms. Kitty!


Ingredients

• 4 lbs uncooked chicken pieces (bone and skin on, or use 1 large chicken carcass along with chicken pieces)
• 2 large onions, do not peel the skin off, and cut in large pieces
• 2 large unpeeled carrots, washed
• 2 large celery ribs, cut in half
• 10-12 peppercorns
• 1 head garlic, broken into cloves (can leave the skin on)
• 2 tablespoons salt (or to taste)
• cold water, to cover all ingredients

Directions

1. Place the chicken pieces and/or carcass (or the turkey carcass) in an extra large stock pot, along with all remaining ingredients.
2. Fill with cold water to cover ingredients, and up to almost three quarters of the stock pot.
3. Place on stove element; cover and bring to a full boil.
4. Reduce heat; simmer and remove any fat or scum that is floating on top of the water.
5. At this point you can transfer to a crockpot.
6. Simmer covered with a lid on low heat for about 4-5 hours for stove top (or 9-12 hours on LOW setting for a crockpot).
7. Adjust salt to suit taste.
8. After the 5-6 hours of simmering time turn off heat and allow the pot to sit until room temperature with all ingredients still in the pot, DO NOT REMOVE BONES OR VEGGIES.
9. Transfer the pot to the fridge (with all ingredients still in it) and chill overnight.
10. THE FOLLOWING DAY: Remove the pot from the fridge (mixture will be a jelly consistency).
11. Remove any fat that has gathered on top.
12. Heat again until just to a liquid (this will make it easier to strain).
13. Remove all chicken pieces and strain in a large strainer, if desired you may strain again in a cheesecloth, but it is not necessary.
14. Let cool completely and freeze in containers.

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New Braunfels Cauliflour Soup

This is a recipe my Mom copied from a German restaurant she and my Dad ate at in New Braunfels, TX. It's such a simple, yet yummy recipe! I love it soooo much!! It's creamy and flavorful.

Ingredients:

• 16oz Fresh Caulifour
• 1 cup chopped Celery
• 1 cup chopped Onion
• 20oz Velveeta Cheese cubed
• 1 1/2 cups Milk

Directions:

1. Rinse cauliflour in water and break into florettes
2. Put in a pot along with the chopped onion, and celery
3. Add enough water to steam the vegetables
4. Steam the vegetables for 20 minutes
5. Add cheese and stir until melted
6. Add milk and stir
7. Keep stiring until the cheese and milk meld together
8. Heat until warmed through and serve

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Brussels Sprouts in Garlic Butter

I have never like brussel sprouts. They taste too much like cabbage to me. I decided to try this recipe in hopes that I would like it. I am the only one in my family who doesn't like them, and I hate to NOT make them for everyone else. I LOVED these. They are wonderful. This is perfect for a brussel sprout hater like me!

Ingredients

• 15 Brussels sprouts, halved lengthwise
• 1 1/2 tablespoons butter
• 1 1/2 tablespoons olive oil
• 3 cloves garlic, smashed with the flat of a knife
• freshly grated parmesan cheese (optional)
• salt and pepper

Directions

1. Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.
2. Reduce heat to medium, add smashed garlic and cook until lightly browned.
3. Remove garlic and discard.
4. Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.
5. The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.
6. Top with freshly grated parmesan and salt& pepper to taste.

 


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John Davidson Turtle Brownies

John Davidson Turtle Brownies

The theme for the Ultimate Recipe Swap this week is "What do you do to make Valentine’s Day a little sweeter?" This recipe is a wonderful childhood memory for me. I always make these brownies for Valentine's Day... You just can't beat Caramel, and Chocolate in one pan!

Ingredients:

• 14 oz. package of caramels
• 2/3 cup evaporated milk
• 1 box German chocolate cake mix
• 3/4 cup softened margarine
• 1 cup nuts (walnuts and/or pecans)
• 12 oz. semisweet chocolate chips

Directions:

• Combine caramels and 1/3 cup evaporated milk on top of double boiler (when's the last time you heard "double boiler?"). Stir mixture until melted.
• Combine cake mix, remaining milk and softened margarine. Blend until mixture holds together. Stir in nuts. Press half of cake mixture in a greased 13x9 inch pan and bake for six minutes at 350 degrees.
• Remove from oven and sprinkle chocolate chips on top. Pour melted caramel evenly over top. Crumble remaining mix over caramel and bake at 350 degrees for 15 to 20 minutes. Cool slightely and cut into bars.

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Copy Cat Mcdonalds iced coffee recipe

I got this recipe from the horses mouth... I got it from a McDonalds employee, and it's really good too. I could drink these all day if it didn't have so many delicious calories in it.I like to use the Hersheys caramel syrup in it to cut the cost down.

Ingredients:

• 4 tsp Davinci's coffee syrup (Save money too by buying Hershey caramel syrup too)
• 4 tsp half and half
• Chilled espresso

Directions:

1. The night before you are ready to make your iced coffee brew your espresso and refrigerate.
2. Fill a 16oz cup full of ice ... to the top
3. Add 4 tsp Davinci's coffee syrup
4. Add 4 tsp half and half
5. The fill to the top with espresso
6. Mix up very well and drink

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If it wasn't for Dad Gumbo

The Super Bowl is on Sunday. In honor of the Saints making it in the big game, we are having gumbo for dinner. I come from a long line of Cajun and Creole people so I thought what better way to celebrate the Saints making then big game than to cook up a big pot of gumbo. My Dad should be making this for dinner, but since he is in heaven, the ladle has been passed to me. Laissez les bon ton roulez!!!!

Chicken Broth Ingredients:

• (2) 4 lbs uncooked chicken pieces (bone and skin on)
• 4 large onions, do not peel the skin off, and cut in large pieces 
• 4 large unpeeled carrots, washed
• 4 large celery ribs, cut in half
• 20  peppercorns
• 2 head garlic, broken into cloves (can leave the skin on)
• 4 tablespoons salt (or to taste)
• cold water, to cover all ingredients

Directions: (could be done the day before you make your gumbo)

1. Place the chickens in an extra large stock pot, along with all remaining ingredients.
2. Fill with cold water to cover ingredients, and up to almost three quarters of the stock pot.
3. Place on stove element; cover and bring to a full boil.
4. Reduce heat; simmer and remove any fat or scum that is floating on top of the water.
5. Simmer covered with a lid on low heat for about 5-6 hours for stove top
6. Adjust salt to suit taste.
7. After the 5-6 hours of simmering time turn off heat.
8. Remove any fat that has gathered on top.
9. Remove all chicken pieces and strain in a large strainer, if desired you may strain again in a cheesecloth, but it is not necessary.

Gumbo Ingredients:

• 2 pounds yellow onions, chopped
• 2 pounds green sweet peppers, chopped
• 1 pound red sweet peppers, chopped
• 3 celery stalks, chopped
• 1 pound fresh okra, sliced in half-inch rounds 
• 1 14 ounce can of diced tomatoes
• 2 tablespoons minced garlic
• 1 cup vegetable oil
• 1 cup all-purpose flour
• 6 quarts chicken or seafood stock, divided
• 3 tablespoons dried thyme leaves
• 2 tablespoons dried basil leaves
• 2 tablespoons dried oregano leaves
• 1 tablespoon chili powder
• 2 teaspoons kosher salt
• 2 teaspoons sweet paprika
• 1½ teaspoons freshly ground black pepper
• 1 teaspoon crushed red pepper
• 4 whole small bay leaves
• 3 cups coarsely chopped cooked chicken
• 1½ cups crab claw meat
• 1 pound of peeled medium shrimp

1. In a large mixing bowl, combine the onions, green and red sweet peppers, celery, okra, tomatoes and garlic. Set aside. 
2. In a heavy 12-quart stockpot, heat the oil over medium-high heat until hot, about four minutes. Very slowly (so you won’t burn yourself) add the flour whisking constantly and thoroughly with a long-handled metal whisk until all the flour has been added and the mixture is smooth.
3. Reduce the heat to medium-low. Continue cooking the roux, whisking constantly so it doesn’t scorch, until it turns a dark chocolate brown, about four minutes.
4. With a wooden spoon promptly stir in the reserved vegetable mixture—the onions, peppers, celery, etc.—and cook until the vegetables are soft, about 15minutes, stirring almost constantly.
5. Add 1 quart of stock to the roux mixture, whisking thoroughly until all the roux dissolves and blends into the liquid. Remove from heat momentarily.
6. In a small mixing bowl, thoroughly combine the thyme, basil, oregano, chili powder, kosher salt, paprika, black pepper, crushed red pepper and bay leaves. 
7. Stir this seasoning mixture into the roux mixture containing the 1 quart of stock. Gradually add the remaining 5 quarts of stock, stirring constantly. 
8. Bring the gumbo to a boil, then reduce the heat and simmer for one and a half hours, stirring occasionally and skimming any fat that rises to the surface. By the end of the cooking time the gumbo should have thickened to the consistency of cream. Taste and adjust the seasonings to your liking.
9. If you’re making the gumbo ahead, let it cool at this point, then cover and refrigerate it until it is time to reheat and proceed with the recipe. 
10. Next, thoroughly stir in the chicken, crabmeat and shrimp. Cook until the shell fish are cooked though about 10 minutes, stirring occasionally. Remove from heat and serve.

Ladle the gumbo into heated cups or soup bowls over rice, or pass the rice at the table, along with pepper sauce and saltine crackers or French bread.

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