Shrimp Shooters

This chilled shrimp gazpacho is perfect for hot summer days.  I was inspired to make this after I bought something similar from Whole Foods market.  Plus, my sister had given me these great tasting party glasses for Christmas, and I was dying to use them.  These made a splendid vessel for this spicy, refreshing and amazing first course to any meal.  

Ingredients:

1 32 oz bottle spicy bloody Mary mix (my fav is Mr. and Mrs. T’s)

1/2 cup precooked salad shrimp

¼ cup diced English cucumber

¼ cup finely diced red onion

¼ cup finely diced celery (save the leafy tops for garnish)

1 clove finely minced garlic clove

1 TBSP fresh lemon or lime juice

1 TBSP fresh cilantro chopped

Sea salt and freshly ground black pepper

Directions:

1.   Combine all ingredients, except shrimp, and chill for at least 2 hours.

2.  When ready to serve, stir in shrimp.

3.  Carefully spoon into shooter glasses.

4.  Insert leafy celery tops.

5.   Serve and enjoy.

Spring into Summer - Pea Salad

Many of you are still enjoying the cooler temps of Spring, but summer has definitely arrived in Texas!  The time of grilling, bbqing and crisp, cold salads.  Nothing is better on a hot day than something chilly in your glass and on your plate!  I have already started posting other salads, and this is the newest, with many more to come.  Stay tuned as I help you Spring into Summer with salads galore!

Ingredients:

1 bag frozen peas - thawed

1/2 block pepper jack cheese - cubed into very small pieces

1/2  cup shredded cheddar or 1/2 block cubed like the pepper jack

1/4 cup red onion - finely chopped

1 T sweet pickle relish

1/4 cup mayo

salt, pepper & garlic powder to taste

Directions:

1. Gently mix all ingredients in a bowl
2. Cover and chill at least 1 hr. before serving

Posted by Buffie

Scrumptious Scalloped Potatoes

This was given to me by my bestie from high school. We have shared a million recipes, along with a lifetime friendship filled with love and laughter.  It's another holiday favorite and holds many memories of times shared with friends and family.  If I'm baking a ham, I better be making these right along with it, or I'm in trouble!  They are very easy to make and can be doubled or tripled to please large crowds. Try this creamy, cheesy and a wonderful alternative to the same old boring mashed potatoes.

Ingredients:

4-5 large potatoes
1 can cream of mushroom soup
1 16 oz. sour cream
2 cups shredded cheddar
1 tsp garlic powder
1 tsp salt
1 tsp pepper
cooking Spray

Directions:

1.       Peel and slice potatoes into thin medallions

2.      Par-boil potatoes for 10 minutes or just until tender

3.      While potatoes are cooking, preheat oven to 375, spray a 9X13 baking dish with cooking spray, and combine sour cream, soup and spices in a bowl

4.      Once potatoes are done, drain and transfer into bottom of baking dish

5.      Spread sour cream mixture on top

6.      Cover with shredded cheese

7.      Bake for 30-40 minutes or until cheese is completely melted, and begins to slightly brown in spots.

Posted by Buffie

Nanna's Puddin

This is not your Grandma's banana pudding. There is no actual cooking involved. It is simple and delicious, yet traditional...done the easy way!  No one will care once they've tasted it.  Just don't tell Nana we've cheated. . .

 Ingredients:
1 large box instant vanilla pudding
3 cups milk
1 large tub whip topping
3 large bananas -sliced
1 box nilla wafers
1 tsp powdered sugar
1 tsp cinnamon
1 tsp fresh ground nutmeg

Directions:

1. Make pudding according to directions on box
2. Once pudding is well chilled, stir in bananas
3. Gently fold in 1/2 of the whip topping
4. Add a layer of nilla wafer to bottom of dish you using to serve (if a glass trifle dish is used, stand wafers up around the bottom rim with the top side facing out)
5. Pour 1/2 of the pudding mixture into dish
6. Gently push the pudding around the sides in between the wafer to form a decorative layer
7. Repeat with remaining pudding and wafers
8. Decorate the top with the remaining half of whip topping
9. Sprinkle powdered sugar, cinnamon and nutmeg on top

Posted by Buffie

Broccoli Bacon Salad

A California style salad that was voted best salad for the last birthday luncheon at work.  It even beat out the Fruity Chicken Salad, which is really saying something, since they offer to pay me to make that!!  It's a very easy recipe and, as you see from above, gets rave reviews. The broccoli is crunchy, the bacon salty, and the raisins add a sweet touch. I have a hard time putting the fork down with this one. . .

Ingredients:

Salad
2 bunches fresh broccoli
½ small red onion, finely chopped
1/2 cup dark raisins
1/2 cup salted sunflower seeds (kernals)
6-12 pieces fried, crumbled bacon or a pouch of Oscar Myer bacon pieces
Dressing
1 cup mayo
¼ cup sugar
2 T red wine vinegar
1 t each of salt and pepper

Directions:

1. Chop broccoli into small pieces
2. Add all salad ingredients and toss
3. Pour dressing over, stir and chill for at least 1 hr (longer is better!)

Posted by Buffie

Beautiful Breakfast Braid

This one is special.  Not only because it's so beautiful when it comes out of the oven, but because it tastes amazing!  The egg is fluffy and flavorful. It might seem like there are many steps, but it's really not that hard.  If you take your time, you will be very satisfied and highly acclaimed by those who get to enjoy it.  This is perfect for a special occasion or holiday.  I recommend serving it whole at the table for the full effect and, of course, with a mimosa!

Ingredients:

1 dozen eggs

1/2 cup milk 

1 6 oz. tub Alloutte spreadable cream cheese - garlic and herb flavor

2 tubes refrigerated cresent rolls

4 oz. finely sliced ham - chopped

1-2 cups cheddar cheese

salt and pepper to taste

1 TBSP butter

 

Directions:

1. Preheat oven to 375

2. Spread out crescent rolls from one package leaving in the original rectangular shape onto a greased cookie sheet

3. Unroll and separate rolls along the perforated lines from remaining package to form triangle shapes

4. Arrange the triangles along the edges of the two longer sided of the rectangle on the cookie sheet with the broadest half on top of the first layer of dough, and the pointed ends extending over sides of pan (see picture)

5. Set aside

6. Beat milk and cream cheese until smooth

7. Beat eggs

8. Set aside ¼ cup of beaten eggs

9. Combine eggs and cheese mixture

10. Add chopped ham

11. Season with salt and pepper

12. Heat a non-stick skillet over medium heat

13. Add butter to melt and pour in egg mixture

14. Cook until eggs are almost set (very wet)

15. Spoon egg mixture down the center of the dough

16. Sprinkle with cheddar cheese

17. Bring the corners of the rolls together to form a ‘braid’ shape (see picture)

18. Gently brush the remaining ¼ cup beaten egg across the dough with a pastry brush

19. Bake for 25-30 minutes until the cheese is melted and the rolls are beautiful golden brown

 

v Over Achiever:  Add sautéed onions and peppers.  Try other Aloutte spreadable cream cheese flavors; Sundried Tomato and Basil, Pepper Medley, Creamy Onion and Shallot, Peppercorn Parmesan, Spinach Artichoke or Savory Vegetable.

v    Lazy Way: Skip everything...I can't think of an easier way to make this one! 

Posted by Buffie

Broccoli Soufflé

This is one my families oldest recipes and probably the most favorite.  It was given to my mother by her best friend. I cannot remember a holiday where it was not on the table. Now, my nieces insist it be made, and I usually have to triple it; there is never enough! I have changed the original over the years, and feel I have finally found the perfect balance.  However, we recently bought pepper jack cheese by accident, which turned out to be a happy accident.  It was delicious that way, too.  Even if you hate broccoli, don't knock this one till you try it ~ you might just be surpised; I have converted many broccoli haters with this one!

Ingredients:

1 16oz bag of frozen broccoli florets - thawed

1 can cream of mushroom soup
1 cup mayo
1 cup jack cheese - shredded
2 eggs (beaten)
1/2 cup Kraft grated Parmesan cheese

Directions:

1.     Pulse broccoli in a food processor until it is in small bits

2.     Mix all ingredients, except Parmesan cheese, in a bowl

3.     Place into a greased casserole dish

4.     Bake a 375° for 45 minutes

5.     Sprinkle Parmesan cheese on top and bake for 15-20 more minutes until the Parmesan cheese is a deep golden brown that forms a crust, and the mixture does not jiggle when the dish is shaken.

Posted by Buffie

Say Cheese for the Sandwich

This is The Hubs favorite sandwich.  If you LOVE cheese as much as he does, you will LOVE its rich, nutty flavor.  It is oozing with gooey, cheesy goodness.  You cannot substitute any other cheese if you want the right outcome of melted bliss.  The prosciutto is a perfect pair with its salty bite.  The only thing that could make this sandwich any better is a nice Pinot Grigio.  The ideal Italian supper. . . Ciao, Bella!

Ingredients:

4 Slices 12 grain, sourdough or other hardy bread

1 cup Fontina cheese-grated

2-4 slices prosciutto, pepperoni or cooked bacon (bacon isn't nearly as good!)

2-3 TBSP butter
1-2 tsp honey mustard (if desired)

Directions:
1. Preheat Panini Press or heavy skillet on medium to medium high
2. Spread butter evenly on one side of each slice of bread
3. Spread honey mustard on the other side of two slices
4. Place 2 slices of bread on the press or skillet with the butter side down
5. Add ½ cup of cheese to each slice of bread
6. Add 1 slice to of prosciutto on top of cheese
7. Top with remaining bread slices, butter side up
8. Grill until bread is a deep, golden brown and cheese is melted, gooey and running down the sides of the bread
9. EAT!

Posted by Buffie

Good Old Fashion Sausage Gravy

Good Old Fashion Sausage Gravy just like your Momma used to make.  And now, you can make it too! Delicious and Perfect time after time.   

Ingredients;

• 1/2 of a 12oz tube of sausage (Owens is my preference)
• 1/2 stick of butter
• 1/3 cup flour
• 3-4 cups of milk
• Salt and pepper
• Biscuits (Grands buttermilk are the best!)

Directions:

1. Cook sausage in medium sized frying pan over medium heat.  Crumble as the sausage cooks. Do not brown but cook until the sausage is no longer pink.
2. Add 1/2 stick of butter and melt.  Tilt pan so that butter is on one side and sausage crumbles on the other.
3. Add 1/3 cup of flour to melted butter and grease from the sausage.  Allow the butter and flour mixture to cook over medium heat for 3-4 minutes and then stir in sausage crumbles and cook just a few minutes more to infuse the flavors into the flour.
4. Add 3 cups of milk to the pan and simmer while stirring over medium heat until the milk thickens.  Add salt and pepper to taste.  Add additional milk as necessary to get the best thickness.
5. After you have baked your biscuits, split and top with gravy! 

Note: Recipe makes enough gravy for 6-8 biscuits. 

Posted by Belinda

Pollo a la Poblano Crema

It’s a Tex-Mex Fiesta!! We are definitely getting ready for Cinco De Mayo on our blog this month!    Here is a delicious grilled chicken recipe for you to try.  Grilled boneless chicken breast topped with sautéed onions, grilled poblano peppers in a light cream sauce topped with melted cheese. Delicious!

Ingredients;

·       4 chicken breasts

·       Montreal chicken seasoning

·       3 tablespoons cream cheese

·       ½ cup sour cream

·       2 teaspoons dry white wine

·       1 can chicken broth

·       2 tablespoons butter  

·       1 large onion, sliced

·       1 clove garlic, minced

·       2 pablano peppers

Directions:

1. Pound chicken breasts until they are ½ inch thick and tender.  Sprinkle with Montreal chicken seasoning and salt.  Grill until cooked.
2. Cut open the poblano peppers and remove the seeds. Place on grill to cook, approx. 3-4 minutes each side. After the peppers have been grilled, slice in thin strips.
3. Heat butter and 2 tbs olive oil in pan. Add minced garlic and sliced onions and cook until transparent.  Add peppers and wine and continue to cook for a few minutes.
4. Add cream cheese to pan and let met.  Add sour cream and stir until sauce is creamy.  If the sauce is too thick, add chicken broth to thin.
5. Serve by placing grilled chicken breast on the plate, top with peppers and cream sauce.  Top with grated cheese (monetary jack cheese or Mexican blend) and Enjoy!

posted by Belinda

Chika-Chika Chimichangas

Chimichanga ~ The Spanish word for 'Thingamajig'.  Whatever the meaning, it is yumminess wrapped up in a tortilla and fried. And who doesn't like fried food?!?  Then, if 'fried' isn't bad enough, I cover mine with cheese! You dieters out there should stay away from this beauty...everyone else...enjoy!

Ingredients:

4 large bone-in chicken breast

1 medium onion, diced
1 4oz can chopped green chilies

1TBSP butter

1-2 TBSP chili powder

1 TBSP garlic powder

2 tsp cumin
Kosher salt and fresh ground black pepper
1 pkg. burrito sized flour tortillas

3-4 cups pepper jack cheese

Vegetable oil

Directions:

1. In a large soup pot, boil chicken with all seasonings until fork tender 
2. Remove chicken and tear into shreds (save broth for Spanish rice)
3. In the same pot chicken was made, melt butter and sauté onions on medium heat until transparent. (the onions will pick up any leftover spices from the chicken
4. In a large bowl, mix shredded chicken, onion, cheese and chilies
5. Spoon a large mound (¼ to ½ cup) of the mixture into the middle of a tortilla
6. Fold into chimichanga/burrito shape
7. Repeat until all chicken mixture is gone
8. Heat oil over medium high heat in a large, heavy skillet. 
9. Add chimichangas and cook by turning on all sides until golden brown  (You may need to turn them down if oil gets too hot)
10. If making in batches, place cooked chimichangas in warm oven until ready to serve
11. Serve topped with NOTcho Momma's Queso, on a bed of shredded lettuce, diced tomatoes (or Can You Salsa) and a dollop of sour cream

Posted by Buffie

Chili Rellano 'Quiche'erole

Ingredients:

1 lb ground beef

1 small yellow onion-diced

1 glove garlic-minded

1 tsp chili powder

1 tsp cumin

1 tsp ground coriander

Kosher salt and fresh ground black pepper

2 4oz. cans chopped green chilies

½ 15 oz. can fire roasted diced tomatoes-drained

3 eggs

¼ cup flour

1 cup milk

5-6 dashes Tabasco sauce (more or less according to taste)

2 cups finely shredded sharp cheddar

Directions:

1.      Preheat oven to 375°

2.      Brown beef, garlic, onion, and seasonings on medium high heat until meat is no longer pink

3.      Remove from heat and add chilies and tomatoes

4.      Mix eggs, flour, milk and Tabasco sauce until well blended

5.      Grease a pie pan, or small baking dish

6.      Add beef mixture to the dish

7.      Pour egg mixture over the top

8.      Sprinkle cheddar on top to cover

9.      Bake for 35 or until cheese is melted and golden

Recipe Notes:  I recently went to a restaurant that served nuts and raisins on top of their version of a stuffed chili rellano.  My friends and I did NOT like it all; however, this adaptation was tasty! It was a first attempt at this recipe.  I missed the crispy fried taste you get with a stuffed chili rellano, so I think I might try to add crushed corn tortillas chips as a bottom crust next time. Other versions might be tried with more flour for a thicker batter to get a crustier top.  I will update this post the next time I make it to let you know how it evolves.  Happy Tex-Mex eating!

See below for other ideas: 

• I don’t like to measure ingredients; I like to throw things into a pot and taste to see what it’s missing. ALWAYS taste your cooking before you serve it to others! 
• If you like things spicier, add more chili powder; more timid peeps can use less chili powder.   
• 'The Lazy Way' - Use a taco seasoning packet instead of the spices listed. Use frozen chopped onions instead of chopping your own.
• 'The Over-Acheiver' - add shredded, seasoned chicken or brisket for more flair.

Posted by Buffie