Thanks!
Katie
CANDIED PECANS OR WALNUTS
Great on the Buca Salad, or alone as a snack!
Ingredients:
1 C. sugar
1/2 C. cold water
3/4 tsp. Kosher salt
1 tsp. vanilla
1 tsp. cinnamon
1 lb. shelled pecan or walnut halves
Directions:
Combine 1st 5 ingredients in a skillet on medium high heat; simmer until mixture spins small thread from spoon (will bubble, separate & expose skillet bottom when scrape a wooden spoon across it). Remove from heat and stir in pecans. Continue stirring until syrup coats pecans. Pour on waxed paper and gently separate nuts while cooling. (If they don’t seem to harden, put back in skillet and heat a little more).
BUCA SALAD
spring green lettuce mix (or spinach mix)
dried cranberries
diced apple (Granny Smith, Fuji or Honeycrisp)
gorgonzola cheese, crumbled (feta or shredded parmesan work too)
Dressing:
1/2 C. grape seed oil (or canola)
2 T. red wine vinegar
1/2 tsp. salt
2 T. sugar
1 tsp. red onion, chopped fine
1/4 tsp. dry mustard
For salad:
Layer ingredients in large salad bowl. Candied nuts recipe is listed in misc. section.
For dressing:
Place items, except sugar, in blender and mix. Slowly add sugar until dressing is mixed. A hand (immersion) blender works great for this!
Rachel Stacy makes a very similar salad...the dressing recipe is from her (and is much better than my hodge-podge of non-measured ingredients.)
TORTILLAS
2 C. all-purpose flour (can substitute 1 C. for whole wheat flour)
1 1/2 T. baking powder
1 tsp. salt
2 tsp. vegetable oil
3/4 C. warm milk
Mix together flour, baking powder, salt and oil. Slowly add the warm milk and stir until a loose, sticky ball is formed. Knead for two minutes on floured surface. Dough should be firm and soft. Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes. After the dough has rested, break off eight sections, roll them into balls in your hands and place on a plate (make sure they aren't touching). Cover balls with damp cloth or plastic wrap for 10 minutes.
After dough has rested, place one ball at a time on a floured surface and pat out into a four-inch circle. Roll with a rolling pin from the center until it's thin and about eight inches in diameter. Don't overwork dough or will be too stiff. Keep tortillas covered until ready to cook.
In a dry skillet or comal heated on high, cook the tortilla about thirty seconds on each side. it should start to puff a bit when it's done. Serve warm. (Can store in fridge tightly wrapped in foil or plastic for a day or so, just reheat in dry pan).
Makes 8 tortillas.
from the Homesick Texan blog
SWEET POTATO HASH
2 sweet potatoes, peeled and cubed
2 red or russet potatoes, peeled or cleaned and chopped
1 red onion, chopped
2 cups corn, fresh off cob or frozen & thawed
2 jalapeno peppers, diced (opt.)
sea salt to taste
pepper to taste
2 sprigs fresh rosemary
Place aprx. 1 T. oil in saute pan on medium-high heat (enough oil to cover bottom). Put potatoes, rosemary and onion in pan. Let potatoes start to crisp before stirring. Season to taste and add more oil or butter if needed. After 5 minutes (or when potatoes are about half-cooked), add corn and peppers (if don't want the heat of jalapenos, can add a diced green bell pepper). Saute until potatoes and corn are cooked and starting brown. Garnish with fresh parmesan cheese.
CREAM CHICKEN
This is very quick and very good!
4 frozen chicken breasts
1/4 C. cooking sherry or wine
1 clove garlic, crushed (or 1/4 tsp. powder)
1 tsp. italian seasoning or herbs
salt to taste
pepper to taste
1/4 C. butter
1/4 C. cream or half-and half (opt.)
1 8oz. block cream cheese
steamed white rice
Place chicken in crock pot, then put seasonings, butter and wine over top. Cover and cook on low for 6 hours (until chicken is tender and shreds). About 10 minutes before serving, place block of cream cheese in pot along with a splash of cream or half-and-half if desired. Cover until cheese melts, then stir mixture and serve over rice.
thanks Traca Miller!
BANANA BREAD
This is our current favorite recipe for banana bread. It makes great "cupcakes" (muffins) too!
Ingredients:
3-4 whole ripe bananas, mashed
1/3 C butter, melted
3/4 C white sugar
1/4 C Turbinado sugar (sugar in the raw)
1 egg, beaten
1 tsp. vanilla extract
1 tsp. baking soda
1 pinch salt
1/2 tsp. ground cinnamon
1 1/2 C flour (all-purpose or white wheat)
1 T. milled flax seed (opt.)
Directions:
Preheat oven to 350 degrees. Grease one 4" x8" bread pan with butter and set aside. Mash bananas in large mixing bowl with wooden spoon. Add butter and stir to combine. Add sugars, egg and vanilla and mix. Fold in flour, baking soda, salt and cinnamon until just combined. Pour into bread loaf pan. Bake for one hour. Cool completely before serving. (I use white wheat flour and add the flax seed...and it is really good...doesn't taste "healthy").
FLAT ENCHILADAS
This can be cooked in the crock pot, making it a great busy-night meal!
Ingredients:
3 lbs. lean roast (beef or pork)
garlic powder to taste
salt to taste
pepper to taste
dash cumin
1/8 C. cilantro, chopped
1 yellow onion, chopped
2-4 (7 oz.) cans chopped green chiles
2 (10 oz.) cans green enchilada sauce (Hatch if available)
corn or flour tortillas
shredded cheddar or Monterrey jack cheese
lettuce, opt.
chopped tomatoes, opt.
Directions:
Place roast, seasonings, onion, cilantro, green chiles and enchilada sauce in crock pot and cook on low heat for 6-8 hours, until meat is cooked and shreds. (Mixture should be very soupy; add 1/4 cup of water if necessary). Dip corn tortilla in green chile mixture and then place on plate. Add a spoonful of the sauce over the tortilla. Sprinkle with cheese. Continue layering tortillas and sauce, then cheese for 2 to 4 layers (depending on how hungry you are!). Garnish with lettuce, tomatoes and extra cilantro. This sauce also makes good burritos (just use same ingredients to stuff flour tortillas). For leftovers, add some diced potatoes to make a good soup.
Thanks Aunt Joy for this great recipe!
MALTED CHOCOLATE CHIP COOKIES
This is a great Pioneer Woman recipe! The cookies stay moist and chewy.
Ingredients:
1 C butter, softened (2 sticks)
3/4 C. light brown sugar
2 eggs
2 tsp. vanilla
1/2 C. malted milk powder
2 C all-purpose flour
1 1/4 tsp. baking soda
1 1/4 tsp. salt
1 bag (12 oz.) milk chocolate chips
Directions:
Preheat oven to 375 degrees.
Cream butter and sugars, then add eggs, vanilla and malted milk until combined. Sift or mix together flour, baking soda and salt. Add to mixture, stirring with wooden spoon until just combined. Add chocolate chips and stir in gently.
Drop by spoonful onto cookie sheet and bake for 10 to 12 minutes (these will flatten out, so give them plenty of room).
TYLER TACOS
We had these tacos while visiting our friends in Tyler, Texas and loved them! (Our friends and the tacos :) )
Ingredients:
corn tortillas
grilled chicken breast, sliced
cabbage, shredded
cilantro, chopped
avocado slices (or guacamole)
queso fresco
sour cream
salsa
lime wedges
Directions:
Grill chicken (with favorite seasoning such as salt, pepper, garlic, cumin and chili powder). Let meat rest, then slice fajita-style. Warm tortillas on griddle (can form taco shells by using a little cooking oil and heat until tortilla just starts to get crunchy, then form into taco shell shape before hardens). Layer chicken, cabbage, cilantro, avocado, sour cream and queso fresco in tortilla. Squeeze fresh lime juice over top. Serve with favorite salsa (tomatillo salsa is very good with this), rice and beans. This is especially good in summer. We also like to mix the cabbage and cilantro, then squeeze lime juice over the top and sprinkle with sea salt. It's a good side salad to Mexican dishes.
CHEF SALAD
This is an easy summer salad...and by serving it buffet-style, the kids love helping "make" their own!
Ingredients:
(adjust amounts depending on number of people feeding)
spring lettuce and spinach mix
cubed turkey
cubed colby jack and / or swiss cheese
hard-boiled eggs, peeled and diced
kernel (cooked) corn (either cut off cob or frozen/canned)
sugar snap peas, cut in half
cherry or grape tomatoes
sliced carrots
diced cucumbers
avocado chunks
black / Spanish green olives
Directions:
Prepare ingredients and place everything but the lettuce in separate piles on a large platter. Give each person a bowl of lettuce and let them create their own chef salad. Serve with your favorite dressing, such as ranch, Italian or honey mustard. Be creative with the ingredients...other options could be: leftover lunch meat, sliced; cooked and crumbled bacon; croutons; black bean salsa (see recipe under appetizers).
Pioneer Woman's Asian Noodle Salad
Ingredients
- SALAD INGREDIENTS:
- 1 package Linguine Noodles, Cooked, Rinsed, And Cooled
- ½ heads Sliced Napa Cabbage, Or More To Taste
- ½ heads Sliced Purple Cabbage, Or More To Taste
- ½ bags Baby Spinach, Or More To Taste
- 1 whole Red Bell Pepper, Sliced Thin
- 1 whole Yellow Bell Pepper, Sliced Thin
- 1 whole Orange Bell Pepper, Thinly Sliced
- 1 bag Bean Sprouts (also Called Mung Bean Sprouts)
- Chopped Cilantro, Up To 1 Bunch, To Taste
- 3 whole Scallions, Sliced
- 3 whole Cucumbers Peeled And Sliced
- 1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet
- _____
- FOR THE DRESSING:
- 1 whole Lime, Juiced
- 8 Tablespoons Olive Oil
- 8 Tablespoons Soy Sauce
- 2 Tablespoons (up To 3 Tablespoons) Sesame Oil
- ⅓ cups Brown Sugar
- 3 Tablespoons Fresh Ginger Chopped
- 2 cloves Garlic Chopped
- 2 whole Hot Peppers Or Jalapenos, Chopped
- Chopped Cilantro
Instructions
Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.
Note: dressing keeps for up to three days before serving, without cilantro.
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