My friend Daphne shared this refreshing appetizer with me.
1 packet Sweet mini peppers, cleaned (10-12)
1 tub Cream Cheese, softened
1 tub Feta Cheese, crumbled
Mix together the cream cheese and feta cheese.
Remove tops of peppers and stuff them with the cheese mixture.
Enjoy!
NOTES: I use whipped cream cheese to save time. Also added chopped up chives to the cheese mixture. Try lemon juice, fresh herbs, seasonings, bacon, you can really have fun with this recipe.
Tuesday, May 6, 2008
Monday, May 5, 2008
Lucia's Tres Leches Cake
This recipe is from a Mexican friend of Marti's - very yummy!
1 1/2 cup flour
1 1/2 tsp baking soda
5 eggs
1 cup sugar
1/4 cup milk
1 tsp vanilla
1 can evaporated milk
1/2 can condensed milk
Grease & flour either a 9x13 pr two round cake pans. If desired line with parchment paper.
Heat oven to 350 degrees.
Sift or whisk the flour and baking soda together set aside.
Beat eggs yolks with half of the sugar until double in volume. Add milk, vanilla & flour mixture.
In another bowl, beat egg whites with remaining sugar until soft peaks form. Gently fold into batter.
Pour batter into pan(s) and bake for 20-25 minutes or until a toothpick comes out clean.
Let cake(s) cool in pan. When cooled, poke the cake(s) all over with a fork or a knife. Mix together the evaporated and condensed milk. Pour about half the milk over the cake(s). After milk has soaked in, turn the cakes over in the pan and look for dry spots, pouring the remaining milks wherever it is needed. Store cake in the fridge until ready to serve.
NOTES: I love serving this cake topped with real whipped cream and fresh fruit especially berries! If you want a sweeter cake use the whole can of condensed milk.
1 1/2 cup flour
1 1/2 tsp baking soda
5 eggs
1 cup sugar
1/4 cup milk
1 tsp vanilla
1 can evaporated milk
1/2 can condensed milk
Grease & flour either a 9x13 pr two round cake pans. If desired line with parchment paper.
Heat oven to 350 degrees.
Sift or whisk the flour and baking soda together set aside.
Beat eggs yolks with half of the sugar until double in volume. Add milk, vanilla & flour mixture.
In another bowl, beat egg whites with remaining sugar until soft peaks form. Gently fold into batter.
Pour batter into pan(s) and bake for 20-25 minutes or until a toothpick comes out clean.
Let cake(s) cool in pan. When cooled, poke the cake(s) all over with a fork or a knife. Mix together the evaporated and condensed milk. Pour about half the milk over the cake(s). After milk has soaked in, turn the cakes over in the pan and look for dry spots, pouring the remaining milks wherever it is needed. Store cake in the fridge until ready to serve.
NOTES: I love serving this cake topped with real whipped cream and fresh fruit especially berries! If you want a sweeter cake use the whole can of condensed milk.
Santana's Hot Salsa by Santana family
This is a very easy salsa to make! You can also adjust the heat level to your liking.
1 can (16 oz.) Mexican style tomatoes in juice (we like diced tomatoes with Jalapeños)
1 Tbsp crushed red pepper
1 tsp. garlic powder
1 tsp. garlic salt
1 pinch of dried oregano
1/2 bunch cilantro (remove the stems)
4 green onions, chopped set aside (do not blend)
Blend all the ingredients for 10 seconds then stir in 4 chopped green onions by hand.
NOTES: To make a mild salsa add less crushed red pepper. We like chunky salsa so we usually add extra diced fresh tomatoes, corn, beans, etc...
1 can (16 oz.) Mexican style tomatoes in juice (we like diced tomatoes with Jalapeños)
1 Tbsp crushed red pepper
1 tsp. garlic powder
1 tsp. garlic salt
1 pinch of dried oregano
1/2 bunch cilantro (remove the stems)
4 green onions, chopped set aside (do not blend)
Blend all the ingredients for 10 seconds then stir in 4 chopped green onions by hand.
NOTES: To make a mild salsa add less crushed red pepper. We like chunky salsa so we usually add extra diced fresh tomatoes, corn, beans, etc...
Mango Avocado Salsa
My sister shared this recipe with me. It was given to her by a lady at church. It's a beautiful salsa with lots of colors!
2-3 diced mangoes
2-3 diced avocados
3 diced roma tomatoes
1/2 red onion, finely chopped
1 minced garlic gloved or 1 tsp garlic powder
Fresh lime juice
Dash of creole seasoning
Mix all ingredients together.
Refrigerate for 1-2 hours or let sit at room temperature.
Serve with your favorite tortilla chips.
NOTES: Creole seasoning is the secret ingredient in this salsa. Flavor improves with time so you may want to make it the night before and serve it the next day or make it in the morning to serve with dinner. Great over grilled salmon or other fish also.
2-3 diced mangoes
2-3 diced avocados
3 diced roma tomatoes
1/2 red onion, finely chopped
1 minced garlic gloved or 1 tsp garlic powder
Fresh lime juice
Dash of creole seasoning
Mix all ingredients together.
Refrigerate for 1-2 hours or let sit at room temperature.
Serve with your favorite tortilla chips.
NOTES: Creole seasoning is the secret ingredient in this salsa. Flavor improves with time so you may want to make it the night before and serve it the next day or make it in the morning to serve with dinner. Great over grilled salmon or other fish also.
Arroz Rojos
This is our favorite Mexican Rice recipe adapted from Step-By-Step Cooking: Italian, Mexican, & Chinese Recipes cookbook.
2 Tbsp. vegetable oil
1 c. raw long-grain rice
1/2 cup finely chopped white onion
1 clove garlic, minced
1/2 tsp salt
1/2 tsp ground cumin
Dash chili powder
2 large tomatoes, seeded, chopped or 1 1/2 cup salsa
1 1/2 cups chicken broth
Heat oil in skillet over medium heat until hot. Add rice. Cook and stir about 2 minutes until rice turns opaque.
Add onion. Cook and stir 1 minute. Sit in garlic, salt, cumin and chili powder. Add tomatoes, cook and stir 2 minutes.
Stir in broth and bring to a boil over high heat. Reduce heat to low, cover and simmer 15 minutes or until rice is tender.
Makes 4 to 6 servings.
NOTES: Leftover rice is great in burritos. You can also add a variety of diced peppers like jalapeños, Serrano or whatever you like to make it spicy! This is a mild recipe which is great for families with picky eaters! We usually serve this as a side with beans, fish tacos, enchiladas etc...
2 Tbsp. vegetable oil
1 c. raw long-grain rice
1/2 cup finely chopped white onion
1 clove garlic, minced
1/2 tsp salt
1/2 tsp ground cumin
Dash chili powder
2 large tomatoes, seeded, chopped or 1 1/2 cup salsa
1 1/2 cups chicken broth
Heat oil in skillet over medium heat until hot. Add rice. Cook and stir about 2 minutes until rice turns opaque.
Add onion. Cook and stir 1 minute. Sit in garlic, salt, cumin and chili powder. Add tomatoes, cook and stir 2 minutes.
Stir in broth and bring to a boil over high heat. Reduce heat to low, cover and simmer 15 minutes or until rice is tender.
Makes 4 to 6 servings.
NOTES: Leftover rice is great in burritos. You can also add a variety of diced peppers like jalapeños, Serrano or whatever you like to make it spicy! This is a mild recipe which is great for families with picky eaters! We usually serve this as a side with beans, fish tacos, enchiladas etc...
Sunday, May 4, 2008
Sweet Corn Tamalito
This is a traditional Tex-Mex favorite side dish. If you've eaten at Chevy's Fresh Mex they serve this with most of their combos. We like to celebrate Cinco de Mayo as a family and make sure to include this with the rest of our favorite Mexican dishes.
1/4 c. butter, softened
1/4 c. Masa Harina
1/3 c. granulated sugar
1/2 c. water
2 c. corn kernels, fresh or frozen, thawed and divided
1/2 c. cornmeal
1 tsp. baking powder
1/2 tsp. salt
2 Tbsp plus 1 tsp milk or heavy cream (I use cream)
In a small mixing bowl, mix the margarine, masa and sugar using an electric mixer until light and fluffy, about 1 minute.
In a blender container, blend 1 c. of corn kernels with 1/2 c. water until smooth.
Place pan into a 9 x 13 inch baking dish that is filled a third of the way with water. Bake in preheated 350 degree oven for 50 minutes or until set.
NOTES: Fresh corn is best otherwise use thawed out frozen corn. If the corn is sweet reduce the sugar. This dish is best served warm. Stir in some diced green chillies or jalapenos to the corn mixture before cooking. Serve corn tamalito with a variety of toppings for a main dish like diced tomatoes, sour cream, carne asada, shredded chicken, cilantro, salsa...
1/4 c. butter, softened
1/4 c. Masa Harina
1/3 c. granulated sugar
1/2 c. water
2 c. corn kernels, fresh or frozen, thawed and divided
1/2 c. cornmeal
1 tsp. baking powder
1/2 tsp. salt
2 Tbsp plus 1 tsp milk or heavy cream (I use cream)
In a small mixing bowl, mix the margarine, masa and sugar using an electric mixer until light and fluffy, about 1 minute.
In a blender container, blend 1 c. of corn kernels with 1/2 c. water until smooth.
Combine this mixture with the margarine mixture, stirring well. Add the remaining corn kernels, corn meal, baking powder, salt and milk and mix well.
Pour the corn mixture into an 8-inch square baking pan and tightly cover with foil wrap.
There are 2 ways to steam this dish on the stove or in the oven. (I prefer the oven method)
STOVE TOP
Steam by setting atop a medium saucepan of water on top of the stove.
Bring water to a boil and steam corn mixture for 50 minutes to one hour (check to see whether you might need to add more water), until a wooden pick inserted in the center comes out clean.Tomalito should have a smooth, moist texture.
Place pan into a 9 x 13 inch baking dish that is filled a third of the way with water. Bake in preheated 350 degree oven for 50 minutes or until set.
NOTES: Fresh corn is best otherwise use thawed out frozen corn. If the corn is sweet reduce the sugar. This dish is best served warm. Stir in some diced green chillies or jalapenos to the corn mixture before cooking. Serve corn tamalito with a variety of toppings for a main dish like diced tomatoes, sour cream, carne asada, shredded chicken, cilantro, salsa...
Peanut Butter Bars by Jana L.
A wonderful family in Utah shared this family favorite with us! If you love the combination of peanut butter and chocolate - You will LOVE these bars!
1/2 c. margarine, softened (I use unsalted butter)
1/2 c. sugar
1/2 c. brown sugar
1/2 c. creamy peanut butter
1 egg
1 tsp. vanilla extract
1 cup flour (I use a mix of spelt, wheat & oat groat flours)
1/2 cup oats
1 tsp. baking soda
1/4 tsp salt
1 c. (6 oz) semi-sweet chocolate chips
Mix everything together, spread in a greased 9 x13 x 2 inch pan.
Bake at 350 degrees for 18-20 minutes or until lightly browned - do not over bake!
After it cools for 10 minutes, drizzle with frosting over bars. Cut into squares and serve.
Frosting
1/2 c. powdered sugar
2 Tbsp creamy peanut butter
2 Tbsp milk
NOTES: You may double this recipe and use a 12 x 17 inch cookie sheet.
1/2 c. margarine, softened (I use unsalted butter)
1/2 c. sugar
1/2 c. brown sugar
1/2 c. creamy peanut butter
1 egg
1 tsp. vanilla extract
1 cup flour (I use a mix of spelt, wheat & oat groat flours)
1/2 cup oats
1 tsp. baking soda
1/4 tsp salt
1 c. (6 oz) semi-sweet chocolate chips
Mix everything together, spread in a greased 9 x13 x 2 inch pan.
Bake at 350 degrees for 18-20 minutes or until lightly browned - do not over bake!
After it cools for 10 minutes, drizzle with frosting over bars. Cut into squares and serve.
Frosting
1/2 c. powdered sugar
2 Tbsp creamy peanut butter
2 Tbsp milk
NOTES: You may double this recipe and use a 12 x 17 inch cookie sheet.
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