Posts archived in recipes
Yesterday I made a batch of Pico de Gallo for tonight’s dinner. I’m assuming it’ll be much better after 24 hours of “getting happy.”
Recipe – Pico De Gallo
8-10 Roma tomatoes (seeded)
1/2-1 red onion (to taste)
1 jalapeno pepper (or more to taste)
2 medium cloves garlic
juice of one lime
1 tablespoon olive oil
4 tablespoons chopped fresh cilantro
1 teaspoon coarse salt
1/2 teaspoon fresh ground black pepper
Seed and dice tomatoes. Chop onion, jalapeno and garlic to a fine consistency. To these ingredients, add the fresh cilantro, salt, pepper, olive oil and lime. Mix well.Cover and refrigerate for at least 3 hours. Best if served the next day.
Serve with tortilla chips, burritos, tacos or any Mexican dish. Delicious. As with any dish, you may add or delete ingredients to suit your personal taste.
Almond Toffee Oatmeal Cookies Recipe.
Ingredients
- For the almond butter toffee
- 1/3 cup plus 1 tablespoon granulated sugar
- 1/4 cup unsalted butter
- 2 tablespoons water
- 1/8-1/4 teaspoon salt
- 1/3 cup flaked almonds
- For the cookies
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter
- 1/2 cup firmly-packed light brown sugar
- 2 tablespoons dark corn syrup, golden syrup, honey or maple syrup
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups old-fashioned rolled oats
- 3/4 cup chocolate chips
- 1 batch almond butter toffee, crushed into bits
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- To make the almond butter toffee: grease a half sheet pan (13″x18″) or cookie sheet.
- Combine all ingredients, except the almonds, in a small, heavy bottomed saucepan. Over medium heat, stir until the butter is melted. Reduce the heat to medium-low and continue to cook, stirring occasionally, until a candy thermometer reaches 300ºF (150ºC). This will take about 25-30 minutes. If you do not have a candy thermometer, carefully drip a small amount of the sugar mixture into a cup of cold water; if it has reached the right temperature it will collect into a hard ball.
- Meanwhile, in a skillet over medium-high heat, spread the almonds in a single layer. Toss the nuts occasionally to prevent scorching. Once they are light toasted brown and aromatic, remove from pan and set aside.
- Mix nuts into butter toffee mixture. Working quickly, spread the toffee over the prepared half sheet pan in a thin layer. It will not fill the entire pan. Set aside to cool completely.
- When cooled, break the toffee into irregular bits. I find it easiest to put pieces into a large, loosely sealed food storage bag and pounding the toffee into submission with the bottom of a skillet. You should end up with about 3/4 cup of nubby gravel.
- For the cookies: preheat the oven to 350°F (175°C).
- In a medium bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
- In the bowl of a mixer fitted with the paddle attachment, or with a hand mixer, cream together the butter, brown sugar and corn syrup until light and fluffy. Scrape down the sides of the bowl as needed. Add the egg, beating well. Mix in vanilla.
- With mixer on low speed, add flour mixture and mix until just incorporated. Using a rubber spatula or wooden spoon, stir in the oatmeal, chocolate chips and crushed toffee.
- Drop 2 tablespoons of dough into mounds (I use a disher that is 1 1/2” across) onto parchment or silpat lined cookie sheets. Space mounds about 2 inches apart. Bake until lightly golden around the edges, but not crisp, about 10-12 minutes.
- Cool on sheets for 5 minutes; transfer to a wire rack to cool completely.
Pesto Grilled Cheese Sandwiches by blessherheart.typepad.com
1/4 cup pesto for grilling
2 pieces of dark rye bread per sandwich
3 slices of swiss cheese per sandwich
1-2 slices of tomato per sandwich
1-2 slices of pastrami per sandwich
avocado
Spread a thin layer of pesto on both pieces of bread and place pesto side down on a skillet at medium high heat. Layer the swiss cheese (divided between the two slices of bread). Add the tomatoes to one side, and then the pastrami or avocado. Put both halves together and grill, turning occasionally until the cheese has melted and you have a nice crisp toast. Dab more pesto to the top piece of toast when I’m done. Serve warm.
- 1 1/2 lb. boneless, skinned chicken breasts
- 2 tbsp. olive oil
- 1 lg. onion, chopped (1 c.)
- 3 cloves garlic, finely chopped
- 1 1/2 c. frozen white corn kernels, thawed
- 1 can (15 1/2 oz.) Great Northern beans, undrained
- 3 cans (4 oz. each) chopped green chilies, undrained (for mild chili)
- 3 tbsp. lime juice
- 2 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1/2 tsp. ground white pepper
- 1 package cream cheese
- 2 tbsp. fresh parsley, chopped
Heat the oil in a large pan over medium heat and add the onion. Add the cumin and coriander. Cut the chicken into bite size pieces and add to the pan, stirring frequently so the chicken cooks on all sides. Add garlic. Run the beans with their liquid through the blender (we used our stick/immersion blender right in the can). Add the blended beans, chilies, lime juice, and white pepper. Simmer to combine the flavors. Cut the cream cheese into chunks and add it gradually to the pot, stirring until it’s melted and incorporated into the chili. Add the corn, heat through. Garnish with or broken corn chips to serve as a base for this chili.
This is such a great recipe, it’s worth reposting:
Sweet Goodness
- Club Crackers
- 2 sticks of Butter
- 1/2 Cup Brown Sugar
- 1/4 tsp. Baking Soda
- Chocolate Chips
- Chopped Pecans
Preheat oven to 375°. Line a cookie sheet with tin foil and place a layer of crackers on the sheet. Melt the butter, add brown sugar and baking soda, and stir until mixed. Pour this butter mixture over the crackers and bake for 8 minutes. Remove from the oven and pour on chocolate chips and nuts.Let stand for 2 minutes, place in refrigerator for 3 hours. Break into pieces and serve.
