Chorizo, Corn and Red pepper Quesadilla with Mexican Rice

Chorizo, Corn and Red Pepper Quesadilla

From: The Noshery

8 tortillas
1 Tbs. olive oil
1 cup corn
1 red bell pepper, diced
5 oz. ground chorizo
1/2 medium onion, diced
1 dash cumin
salt and pepper
2 Tbs. cilantro minced
2 cups monterey jack, shredded
4 Tbs. butter, melted

Prepare the chorizo in a skillet and set aside.

In a heavy skillet hat olive oil at a medium hight heat. Add corn, cook until it starts to toast about 5 minutes. Add peppers, onion, cumin, salt and pepper. Saute until the onion begins to soften, and add cilantro, toss and set aside.

In a separate skillet, brush with butter. Place a tortilla in the skillet, then layer on the ingredients: cheese, chorizo, corn mixture, and more cheese. Top with a second tortilla, brush with butter and flip when golden brown on bottom.

Remove from skillet when both sides are golden brown. Slice into wedges.

Mexican Rice

1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 lg clove garlic, minced
2 tsp. canola oil
1 cup long grain rice
1/2 cup tomato sauce
1 tsp. chili powder
1/4 tsp. ground cumin
1/2 tsp. salt
1 1/2 cups beef broth

In a heavy pot, saute onion, green pepper and garlic until onion is softened. Add rice to pot and cook over medium-high heat until rice has browned. Add tomato sauce, chili powder, salt and beef broth. Bring to a boil; cover, lower heat, and simmer until liquid has been absorbed, about 20 minutes. Taste and add more salt if needed.

Crispy Southwest Chicken Wraps

Crispy Southwest Chicken Wraps

From: My Kitchen Cafe

1 cup cooked rice, warm or at room temperature
1 cup cooked and shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (both the white and the green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 Tbs. chili powder
1 tsp. ground cumin
1/2 tsp. garlic salt
2 cups shredded cheese
sour cream
6 burrito sized flour tortillas

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for the cheese and sour cream. Sprinkle cheese over the tortillas, leaving 1/2 inch border around the edges. Then arrange the chicken and rice mixture down the center of each tortilla. You can also add 1-2 Tbs. of sour cream down the middle of the tortillas before adding the chicken and rice mixture for added creaminess, if you want. (I wanted!) Roll stuffed tortillas, leaving edges open. (I didn't leave the edges open, that sounded like it would be disastrous as I tried to grill them.) Spray the tortillas all over with cooking spray.

Heat a large non-stick skillet over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve topped with sour cream, salsa or whatever sounds delish.

Reuben "Sandwich"

We love us a good Reuben in this house, and so when I saw thing I couldn't pass up trying it. We were definitely NOT disappointed.Reuben "Sandwich"

From: Real Mom Kitchen

1 loaf frozen bread dough, thawed or use the recipe below (I made the homemade version)
1/4 cup thousand island dressing
1/2 lb. corned beef or pastrami (In my world a Reuben is always corned beef)
8 slices of swiss cheese
1/2 cup sauerkraut, well drained (the recipe says optional, but not in my book)
caraway seeds (I wish that I would have used more of these. They were crucial as this wasn't the typical rye bread that you would see with a Reuben.)
extra thousand island dressing for dipping.

Roll your bread dough out to a 9x13" rectangle. Transfer to a baking pan sprayed with cooking spray. Using kitchen shears or a pizza cutter, make 1" wide strips about 3" long down the long side of the dough. Repeat with the other long side. Down the center portion of the dough, spread the thousand island dressing and top with cheese, meat and sauerkraut. Start with one end and pull the two strips together, twist together in the center and tuck ends under. It will make a little knot shape. Also roll the end of the dough up to seal the ends. Continue with the strips until you get to the other end. Sprinkle on the caraway seeds. Bake at 35o degrees, or whatever the package directions on your bread says, for 30-35 minutes until nice and golden brown. Allow to cool for a few minutes before slicing. Cut into slices and serve with extra thousand island dressing if desired.

Bread Dough Recipe

1 1/8 cups plus 2 tsp. warm water
1/3 cup oil
2 Tbs. yeast
1/4 cup sugar or honey
1/2 tsp. salt
1 egg
3 1/2 cups flour.

Mix 1st 4 ingredients and let rest for 15 minutes. Add salt and eggs. Gradually add the flour. Your dough is ready to use for the Reuben now. Make sure to use a lot of flour when you roll out the dough as it is quite sticky.

One Hour Bread

I feel like I've been keeping something from you. And I'm a bad person because of it.

I have a great bread recipe that I love.
The reasons I love it:
It takes about an hour, start to finish.
It makes 4 loaves. Or 2 loaves, a pan of cinnamon rolls and some breadsticks for dinner.
It's extremely easy.
It's fluffy and delicious.


But it's no artisan bread. I hate that word.

One Hour Bread

10.5 c bread flour or wheat flour (not All-Purpose Flour)
1/2 c sugar
1 heaping tbsp salt
3 rounded tbsp instant yeast
3 tbsp liquid lecithin
4 c hot tap water

Mix dry ingredients. Add lecithin and water. Mix for one minute and check consistency. If dough is too dry add more water. Dough should be slightly sticky. Mix for five minutes. Do not add flour to the dough after it has finished mixing. Spray counter and pans and hands well with Pam. Shape loaves and cover with a dish towel or Saran wrap. Let rise 20-25 minutes. Bake on 350 for 25 minutes. Recipe makes four loaves of bread.

Notes:
*Lecithin can be purchased at Whole foods or other trendy healthy food store.
*Do not measure lecithin. Pour quarter sized dollops directly into the bowl. You'll thank me when you get some on your fingers.
*For whole wheat bread, use the same recipe but add one cup of applesauce as part of the hot tap water and an additional tbsp of lecithin. Mix for ten minutes.
*I make this in my Kitchen-Aid. I put all the water in the bottom, add the yeast on top. Then just add all the dry ingredients, THEN the lecithin on top of the flour, etc.

To make into cinnamon rolls:
Just roll 1/4th of your total unrisen dough into a rectangle on your greased up surface. Spread a nice thick layer of butter, then spread a lovely layer of brown sugar, then sprinkle with cinnamon liberally. Roll it up. Then use floss or whatever your preferred method is. Let rise 15-20 minutes. Bake 20 minutes or until tops are browned. Spread with your preferred icing. Mine involves a 1.5c (ISH... I don't measure) powdered sugar, 2 TBSP Butter, a tsp of vanilla and milk to my preferred consistency. YUM.



I have told people... these aren't the world's best cinnamon rolls. But they are really GOOD. No one ever complains when I make them.

This dough could easily be used for:
Pizza (just don't let it rise!)
Breadsticks
Foccaccia
Braided Loaf
Filled Loaf
Cinnamon swirl bread

I've made each of the above and they're all delicious.
Good luck!

Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting

I think that the pictures say how amazing these are.
Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting

From: My Kitchen Cafe

Rolls:
1/2 cup warm water
2 Tbs. active dry yeast
2 Tbs. sugar
1 (3.5 oz.) pkg. instant vanilla pudding
1/2 cup butter, melted
2 eggs
1 tsp. salt
6+ cups flour

Filling:
1 cup butter, softened
2 cups brown sugar
4 tsp. cinnamon

Frosting:
8 oz. cream cheese
1/2 cup butter, softened
1 tsp. vanilla
3 cups powdered sugar
2-3 Tbs. milk

In a small bowl, combine water, yeast and sugar. Stir until dissolved. Set aside.

In a large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Add pudding mixture to yeast mixture. Blend.

Gradually add flour; knead until smooth. Do not over flour! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled.

Then roll our on a floured surface to 34" x 21". Take 1 cup of soft butter and spread over the surface. In a bowl, mix the brown sugar and cinnamon. Sprinkle over the top. Roll up very tightly. Using a serrated knife or thread (I always use dental floss, because that is what my mom did... lol.) cut ever 1 1/2". Place on a lightly greased cookie sheet 1" apart. Cover and let rise until double again.

Bake at 35o degrees for 15-20 minutes. remove when they start to turn golden brown. Frost warm rolls with the cream cheese frosting.

Combine butter and cream cheese; mix well. Add vanilla and sugar, mix again. Add milk until desired consistency.

Strawberry Rhubarb Sauce

This is my favorite ice cream topping. My mom made it all of the time growing up. Perhaps that is because he has rhubarb growing like a weed in her back yard. Nonetheless, I LOVE it.Strawberry Rhubarb Sauce

From: Mom Solter

1 pkg. strawberry jello
3 cups chopped rhubarb

Place chopped rhubarb in a microwave safe bowl. Microwave for 6-8 minutes until mushy, stirring every 2 minutes.

Add strawberry jello; mix well. For some reason you are supposed to refrigerate it until it is set and add gobs of it on top of your ice cream. We always pour the hot stuff on top. Divine, I tell you, divine.

Applesauce BBQ Shredded Pork

Marvelous, Simply Marvelous!Applesauce BBQ Shredded Pork

From: Real Mom Kitchen

1 (3 lb.) pork loin
1 cup apple juice
1 cup applesauce
1/2 cup ketchup
2 cups brown sugar (I reduced this to 1 1/2 cups and it was still plenty sweet)
6 Tbs. lemon juice
1/2 tsp. ground black pepper
1/2 tsp. salt
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. ground cinnamon

Place pork loin in the crock pot and pour apple juice over top. Cook on low for 8 hours.

Meanwhile, prepare sauce. In a medium saucepan over medium heat, mix applesauce, ketchup, brown sugar, lemon juice, salt, pepper, paprika, garlic powder and cinnamon. Stirring frequently, bring mixture to a boil. Remove from heat.

Remove pork from crockpot and shred. Discard any juices left in the bottom of the crock pot. Place meat back in the crockpot. Add sauce and heat until warmed through.

Salmon With Yogurt Dill Topping

We had a BBQ a little while back with a bunch of friends from Kirksville. We used this topping for the Salmon and everyone was raving about it. I of course couldn't give a good review of it as I hate fish, but as everyone was asking for the recipe, I felt that it was worth posting.Salmon with Yogurt Dill Topping

From: Janet is Hungry

1 1/4 cups plain fat free yogurt
20 kalamata olives, chopped
15 cherry tomatoes, chopped
1 1/2 tsp. dried oregano
6 cloves garlic, minced
2 Tbs. fresh dill, chopped

Mix all ingredients together in a bowl. Spoon on top of Salmon. (We grilled our Salmon on some foil, so the skin would come off nicely. I placed the salmon on the grill and then spooned the yogurt mixture over top.

Blueberry Ice Cream

Blueberry Ice Cream

From: All Recipes

1/2 cup sugar
2 cup fresh or frozen blueberries
1 Tbs. lemon juice
1/4 tsp. vanilla
1/4 tsp. ground coriander
pinch of salt
2 cups heavy cream (I usually use a mix between heavy cream, half and half and whole milk)

Dissolve sugar in 1/4 cup water in a medium sauce pan over low heat.

When sugar is dissolved, add berries, lemon juice, vanilla, coriander and salt. Cook over low hear, stirring occasionally, until berries begin to burst. Remove from heat and mash berries.

Cool berry mixture to room temperature, then chill in the refrigerator.

Combine chilled berry mixture with cream. Pour mixture into an ice cream maker and freeze according to the manufacturers directions.

Zucchini Cakes with Pesto Yogurt Dip

These were awesome! You now know what to do with all of the zucchini that came from your garden.Zucchini Cakes with Pesto Yogurt Dip

From: The Duo Dishes

3 zucchini, grated
1 carrot grated
1 eggplant, peeled and grated
1/2 red onion, grated
1/2 cup fresh parsley, roughly chopped
4 cloves garlic, minced
1 Tbs. unsalted butter, melted
2 eggs, whisked
zest and juice of 1 lemon
1 tsp. cayenne pepper
1 Tbs. kosher salt
1 1/2 cups panko (I just used plain bread crumbs)
Grapeseed oil (I couldn't find any of this and I'm pretty sure I just used olive oil)

Dip
6 oz. plain yogurt
2 Tbs. prepared pesto
kosher salt

Mix zucchini, carrots, eggplant, onion, garlic and parsley in a large bowl. (I used my food processor to do all of the shredding and these came together so quickly).

In a separate bowl, whisk eggs with butter, lemon juice and the zest, cayenne pepper and salt. Pour mixture over the veggies and mix well. Pour in the panko, starting with 1 cup and incorporate until the mixture is thick enough to form patties. Add remaining 1/2 cup if necessary.

Pour a bit of the oil into a shallow pan. When hot, use a 1/3 cup scoopto form the patties. Place in a hot pan and flatten slightly with the hand. ( I used my spatula). Cook for 2-3 minutes per side or until browned. (It took me much longer than that.)

As the patties are cooking, whisk together yogurt, pesto and salt. Keep chilled until ready to serve with the zucchini cakes. (This sauce/dip was to die for. I will likely use this again for any number of other things. I used the extra to dip some veggies in. YUM!)