Spicy Cilantro Sauce

{ June 17, 2009 @ 7:04 pm } · { Sauces }
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BBQ’s are all over the place thanks to summer weather. So with all the great tasting meat and chicken you have to have a sauce to compliment them. Here’s a sauce I made that tasted great and tastes real good with barbequed meat and chicken. It’s almost like chimichurri sauce but with no tomatillos, instead I used cilantro. (I had none at the time and wasn’t about to go out and get them).

1-2 bunches of cilantro

3-4 cloves of garlic, crushed

2-4 jalapenos chopped (can add more if you want it spicier)

1-2 tbsp of olive oil

2 tsp of lemon juice (can be freshly squeezed as well)

Salt to taste

Water

1. Cut off stems of cilantro bunches, wash, and place in food processor. Also put in garlic, jalapenos, olive oil and lemon juice. Blend together.

2. Put about a few teaspoons of water. Don’t put too much! As it might get watery and it ruins the sauce.

3. If you want the sauce thicker, don’t add so much water. If you want it a little on the runny side, add more.

4. Add in salt to taste, blend again until consistency is to your liking, pour into ramekins or dishes.

5. Ready to eat with your meat/chicken!

Note: you can also use this sauce to eat with tortilla chips! It’s really good!

Enjoy!

Sweet Lime Pie

{ May 18, 2009 @ 4:44 am } · { Baking, Lime, Pies }
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Sweet Lime Pie
Note; This is SWEET. Real sweet. So if you’re not into a lot of sugar this is probably not for you.

Ingredients:

2 large eggs
2 cans of condensed milk (didn’t I tell you? it’s gonna be SWEET).
2 tsps grated lime zest
1/2 cup of lime juice
1 pie crust

1. Preheat oven to 325.
2. Place eggs in medium bowl and beat until whites and yolks are blended.
3. Whisk in milk, zest and lime juice. Pour into pie crust.
4. Bake for 20 mins and cool on rack until it’s room temperature.
5. Refrigerate for at least 2 hours.

Enjoy :) it’s actually quite good. I think it only lasted a day here at home.

Toasted Garlic Soup

{ May 4, 2009 @ 3:55 am } · { Cooking, Soups }
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I love anything garlic :) so if you do, then you will enjoy this soup.

2 tbsp butter
10 cloves of garlic, minced
1 tbsp flour
6 cups broth (more or less depending for how many people you’re making this for)
1/4 tsp pepper
2 jalapenos, chopped and minced (optional)

1. Melt butter over low heat. Add garlic and flour (and jalapenos if using). Cook, stirring often until lightly browned.

2. Stir in broth, add pepper.

3. Bring to boil over high heat stirring constantly.

4. Reduce heat to low simmer covered for 20 mins.

5. Taste to add salt if necessary.

Enjoy. :)

Date Crumb Cake

{ April 24, 2009 @ 5:32 am } · { Baking, Bars, Cake }
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Today I made a crumb cake with dates and walnuts. It’s called Date Crumb Cake which I got from Taste of Home :)

Ingredients:

* 2 cups all-purpose flour
* 1 cup sugar
* 3/4 cup shortening
* 2 eggs, lightly beaten
* 1 cup buttermilk
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 3/4 cup chopped dates
* 1/2 cup chopped walnuts

Directions:
In a bowl, combine flour and sugar. Cut in shortening until mixture resembles coarse crumbs; set aside 1 cup for topping. To the remaining crumb mixture, add eggs, buttermilk, baking powder and baking soda; beat until smooth. Fold in dates and walnuts.
Transfer to a greased 13-in. x 9-in. baking pan; sprinkle with reserved crumb mixture. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-15 servings.
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The only thing I changed in this recipe was adding more dates (they’re huge fans of dates here at home) I increased the amount to a cup or a little more than that. I like to have a lot of filling in my bars. I hope you enjoy. This one was very easy to do.

Chicken with Rice

{ April 20, 2009 @ 4:37 am } · { Chicken, Cooking, Rice }
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Made a Chicken with Rice dish on Saturday. Made so much that there’s going to be leftovers for at least three days :P dad should be happy he doesn’t have to cook then. This is made with tumeric so it makes your rice yellow but feel free to even use paprika if you feel like having red looking rice :)

Chicken and Rice

3 Chicken breast skinless and boneless cut into small chunks

Half an onion, chopped

1 red pepper, chopped

2 tblsp of olive oil

1 tsp of garlic powder

2 tblsp of tumeric

1 1/2 tsp of cumin

chicken broth

rice

half a cup of frozen mixed veggies (thawed)

salt to taste

1. Brown the chicken, onion, mixed veggies and red pepper in oil in pot. Remove with a spoon.

2. With same pot brown the rice until browned slightly and then add the ingredients from step one.

3. Add your tumeric, cumin, and garlic powder. Stir frequently until rice changes color. You may have to add more tumeric if it’s not yellow enough. It’s up to you.

4. Add the broth. (Depending how much rice you’re cooking, you might have to use 2-6 cups of broth so your rice won’t be dry and hard.) Bring to a boil, lower heat and cover and simmer until rice is soft and fluffy.

And you’re done. Many people would say this is like a “Paella” dish. I stubbornly refuse to call it that as Paella is really seafood and rice :P I’m just technical that way. I’m vague on the measurements with the broth and rice as I made enough for about 6-10 people (so that would have been about 3 cans of chicken broth, and about 6 cups of rice) if you were to do it with smaller servings, naturally it would be less broth and rice :) Enjoy! this turned out to be a success although I burnt a bit of the bottom. My fault though. Be sure to stir frequently as you’re cooking so it won’t burn!

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