chilled berry soup

My son calls this eyeball and brain soup. The berries make a thick, red "brain" while the grapes look like eyes.

You need
20 oz. berries (mostly raspberries and/ or blackberries, but you can have some strawberries and blueberries, too), either fresh or frozen
1 cup apple juice
3/4 C. whipping cream
1/2 C. Greek yogurt (I use honey flavor)
1/4 C. sour cream
1/2 C. sugar
2 TBSP lemon juice
1 C. white grapes (for garnish)

In a blender, add berries and juice. Blend till smooth. Add cream, yogurt, sour cream, sugar, and lemon juice. Continue blending till all one consistency. Refrigerate at least 1 hour, until ready to serve.
To serve, pour in bowl. Add grapes.Enjoy!

Ham & Swiss Finger Potatoes

I have an addiction to finger potatoes. They are so small and cute... Who needs russets, anyways?
Here's what you'll need:
2 cups finger potatoes
2 TBSP olive oil
1/2 cup cubed swiss cheese (smaller cubes)
1/4 cup cubed ham
cooking spray

Preheat oven to 350. Spray a 9*9 pan.
Cut potatoes into strips. I cut mine in half length-wise, then placed them flat side down and sliced 3-4 more times, length-wise. Place in a bowl. Add oil and coat potatoes. Add about 1/4 cup cheese and ham, mix well. Pour into 9*13, top with remaining cheese. Bake 30 min, until cheese is melted and potatoes soft.
:)

Buttered Egg

I have this cook book (one of many) from Ireland. On one of the pages in the "eggs" section, it talks about buttered eggs. You need to have access to very fresh eggs. You take the egg "before the hen misses it" and coat it in butter. It preserves the egg, and gives it a nice, buttery flavor when cooked.
Well... We just got chickens, and today got our 1st egg. So I coated it in butter. It's now sitting in the fridge waiting to be used. I can't wait to try it!!!

Tropical Fruit Cake

1 white cake mix
ingredients as listed for cake, I used hazelnut oil for the oil.
Coconut water + lemon juice instead of water
1/4 C Berry jam (I used a triple berry lime jam)
white frosting
coconut syrup
lime juice
coconut flakes
berries
Preheat oven (according to cake mix). Mix the cake mix with the ingredients called for, substituting coconut water and lemon juice for water.  Pour into appropriate size cake pan. spoon jam on top of batter in different places. Using a butter knife, swirl the batter and jam together. Bake as directed. At same time, place coconut in single layer on cookie sheet. Place under cake so it gets golden. Remove both at same time. When cool, remove cake from pan. Mix frosting with lime juice and coconut syrup. Frost cake. Sprinkle coconut over frosting. Top with fresh berries.

Fall harvest soup

Once again, no pics. I was going to make an old recipe, then couldn't find an ingredient that was right in front of me, so I switched things up.
Next time, pics!!!
You need:
1 sweet onion
about 1 cup each diced apples and pears (don't worry about being exact)
2 TBSP butter
1/2 C. sweet white wine (I'm an alcoholic cook!)
1 can pumpkin puree
1 TBSP each ginger, nutmeg, cinnamon
1/2 tsp Vanilla bean paste (I am addicted to this stuff, its better than just vanilla. And I have 5 unopened bottles, so I'm trying to go through inventory)
1 tsp cayenne pepper
2 TBSP honey
Broth as needed to thin out to your preference

In a soup pot, melt the butter. Meanwhile, peel and chop the onion. Place onion in butter. cook on low till onion browns. Add the apples and pears. Coat all with butter. Add wine. Simmer until apples and pears soft. Using a slotted spoon, transfer the onion, apple and pear into a blender or food processor. Add the pumpkin. Blend until smooth. You may need to use some of the cooking wine to thin it out. Return to the pan and mix well with the wine.add the spices, vanilla, and honey. mix well!!! (The honey will stick to the bottom of the pan at first). cook on low till serving time. If too thick, add broth.

Sweet curry citrus chicken with citrus salsa

I just threw this together and didn't take pictures cause I didn't know how it would turn out. Sorry. I will next time!
You need
1 whole chicken
2 TBSP sweet curry powder
2 TBSP Vanilla bean paste
1 tsp each: Cinnamon, nutmeg, ginger, clove
1/4 C. lemon juice
1 can each pineapple chunks and mandarin oranges in juice
1/4 C. each Cilantro, green onion and red onion, all chopped

Remove insides of chicken(unless you want to eat them). Mix curry, 1 TBSP of vanilla, spices, lemon juice. Strain the cans of fruit, reserving the juice. Mix juice with the above mixture. Pour the other 1 TBSP of vanilla in cavity. Marinade chicken in mixture, flipping frequently. Marinade at least 1 hour, more if wanted.
Place chicken and sauce in crock pot. turn on low. cook 8+ hours.
Mix the pineapple, and oranges (the cans you drained) with the cilantro and onions. Serve with chicken.

Lemonade Ice Cream pie

Looks like you worked harder than you do.
Make a graham cracker crust in 9*13 pan (I used 1 cube butter and about 1 1/2 C. graham cracker crumbs)

 

 bake at 350 for about 10 minutes, then remove to cool.
Meanwhile, mix 1/2 gallon ice cream (I usually choose a fruity flavor, but plain vanilla works too).  Mix and add 1 can pink lemonade concentrate.

 

 

Mix well then pour over crust. Place in freezer. Freeze at least 1 hour, up till time to eat!

You can serve alone, top with toasted coconut and or berry topping.

Berry topping:
1 can cherry pie filling
8 oz. each: whole raspberries, hulled and sliced strawberries, any other berries
Mix well without smashing berries.

Watermelon limeade

Its BBQ season!!! Heres a quick and easy drink to go along with all the yummy grilled stuff. I simplified the original recipe that called for freshly squeezed limes and sugar and lots of work.
 You will need 1 can limeade concentrate (2 if making a big batch)
1 baby seedless watermelon (1 regular size, seedless if making a lot)

Cut the watermelon and place in a blender.

Pour the concentrate over the watermelon. Blend. Continue blending watermelon, mixing with the mixture already blended.

Pour and enjoy!!! To keep cooler, pour some in ice cube trays and freeze while the rest is in fridge, and when you serve use the ice cubes to keep cool.

The best enchiladas... ever

Okay, okay! I've had requests for this since... forever ago! So, here goes!

For the filling (This makes a lot, I always freeze 1/2 and have it for the next time)
1 LB. ground beef
1 LB. Chorizo sausage (a Mexican sausage)
Brown together.Add
1 red + 1 yellow pepper, diced
1 yellow onion , diced
1 cup pico de gallo
1/4 tsp cinnamon (yes, really) and cumin
1 tsp each chili powder, red pepper flakes, steak seasoning
1 can fire roasted tomatoes diced
1 can diced chilies(fire roasted is best, but if you can't find, any will work)
(optional 1 can black or pinto beans)
cook until veggies are tender. Drain.
pour about 1/4 can red enchilada sauce in bottom of 9*13
Take a flour tortilla (yes, I use flour! I really like the whole grain ones you cook yourself). Spoon some filling into center of tortilla. Roll. Place seam side down in pan. Continue with rest of tortillas. When pan is full, you can put some filling on sides. Pour rest of sauce over. Top with grated cheddar and jack cheese. Top with chopped green onions and sliced olives. Cook at 350 for 25 min (until cheese melts and everything is warm!)

Serve with sour cream, guacamole, and salsa!!!

Apple Cranberry Pear cobbler

1 cube butter (2 TBSP + 6 TBSP)
1 TBSP olive oil
3 apples, cored and chopped
3 pears, cored and chopped (Or canned pear in juice, drain)
1/3 Cup dried cranberries
2 TBSP EACH: Nutmeg, cinnamon, and ginger
1/2 Cup Brown Sugar (1/4 C. + 1/4 C.)
1/4 Cup Granola
1/4 C. Flour
1/4 C White Sugar
1 packet spiced flavor oatmeal

Preheat oven to 350.
In a pot, melt the 2 TBSP butter. Add oil, apples, pears, cranberries, spices, and 1/4 C brown sugar. Mix well, coating ate apples and pears. Reduce heat.
Melt the remaining 6 TBSP butter.
Wisk together the remaining 1/4 C. brown sugar, flour, white sugar, and oatmeal. Slowly add the 6 TBSP butter.
In a 9*9 or 9*13 baking pan, pour the fruit. Top with granola. Top that with the flour- butter- sugar mix, crumbled.
Place in oven. cook 25-30 minutes. If crunchier texture desired, broil the last few minutes!!!

Raspberry French Toast!!!

You need:
1 loaf english muffin bread
1 (6 oz.) container raspberry yogurt
3 eggs
1 TBSP cream cheese
butter / oil/ cooking spray

use butter / oil / or cooking spray to grease a frying pan or griddle. Put onto med. heat.
Meanwhile, mix yogurt, eggs, and cream cheese. Once well blended, dip slices of bread so they soak up the mixture.
Place on pan or griddle. Turn frequently to prevent burning. Once golden brown, remove from pan.
Grease pan between batches to prevent sticking.

Serve with butter and raspberry preserves!

Sour and sweet brussel sprouts with white beans and mushrooms

6 oz. brussel sprouts
1/4 C. sliced mushrooms
1 can white beans
2 TBSP olive oil
2 TBSP red whine vinegar
2 TBSP balsamic vinegar
1 tsp sugar
1 tsp brown sugar

Slice brussel sprouts in half. Arrange in single layer on bottom of pot. Add a little water (you don't want more water than veggies). Simmer about 5 minutes. Add oil and mushrooms. Occasionally stir till the mushrooms start to cook. Drain beans and add them, the vinegars and sugars. Turn heat up. Mix well. Once all mixed, remove from heat and serve.

Apple Rosemary Quiche with Ginger Cream

For the crust:
1 1/2 C. Flour
pinch of salt
6 TBSP butter, chopped into cubes
1 TBSP rosemary
water, as needed
Mix flour, salt, and rosemary. Cut butter into flour, mixing and and adding water as needed. Don't get too wet! when all consistent,  place in fridge for at least 15 min.

3 eggs
2-3 slices applewood smoked bacon, chopped
1 1/4 C. heavy cream
1 apple, cored and diced
1 TBSP rosemary
2 TBSP Parmesan cheese
Heat oven to 350. Roll crust out and fit in pie pan. cover with parchment paper or foil, then top with dry beans or pie weights. Bake 20 minutes.
Meanwhile, mix the eggs, cream, cheese, and rosemary.
In small pan, cook bacon. when almost done, add apples. Mix well.
Remove crust from oven. Layer apple bacon mix over crust. Top with egg. Place back in oven and cook 30 min., until set.

About 10 minutes before serving, make ginger cream:
1/4 tsp vanilla
1/4 tsp maple syrup (the real stuff)
1 tsp ginger
1/4 cup heavy cream
1 TBSP plain or vanilla greek yogurt
mix until stiff peaks.

scalloped potatoes with mushrooms

You need
about 4 potatoes, whatever kind you like. (I just made with 2 yukon gold and 2 red), sliced
1 yellow onion, sliced
1 portabella, sliced
1/4 C. green inion, chopped
1/2 C. sliced white / brown mushrooms
1TBSP olive oil
1 TBSP salt
water
1 can cream of mushroom soup
1/2 can heavy cream
1/2 can white whine
1 TBSP minced garlic
1 tsp. chili powder
1 C Parmesan/ Gruyère cheese divided into 4 1/4 C. sections.
1/2 C. french fried onions
Preheat oven to 350.
Clean potatoes, then peel if wanted before slicing. It doesn't matter how they look when done.
Add oil to a large pan (big enough to fit all potatoes). saute portabellas until limp. remove, leaving oil. Place portabellas on paper towel or something to drain. Saute onions. Remove, keeping separate from portabellas. Add potatoes and enough water to cover, and salt. bring to boil. drain.
Meanwhile, place soup, cream, wine, garlic and chili powder in blender. Blend till smooth.
In 9*9 put a layer of potatoes on bottom. Top with onion, then portabellas, continuing layers. Finish with potatoes. pour soup mix over.top with 1/4 the cheese . place in oven.
After 15 min, add 1/4 more cheese, mushrooms and green onions.
after 15 more minutes, add 1/4 more cheese
After 15 more minutes  top with french fried onions and last bit of cheese. turn broiler on. cook another 5 min.

Tamale Casserole

You need

1 pound ground beef
1 can black or pinto beans
1 can  chilies
1 clove garlic, minced
1 yellow onion, sliced or diced
2 tomatoes, diced
2 bell peppers, diced
2 TBSP hot sauce
1/4 C. chunky salsa
cornbread batter (I cheat and use a mix, 2 Jiffy boxes)
1 can creamed corn
1/2 C. cheese

Preheat oven (according to cornbread directions). Brown beef. Drain. Add tomatoes, beans, garlic, onion, chilies, peppers, hot sauce, and salsa. Simmer till veggies soft.
Meanwhile, mix corn with cornbread batter. Add cheese.
Drain meat and veggie mix again. Pour into 9*13. Top with cornbread mix. Bake according to cornbread directions (if 2 Jiffy boxes, add about 10 more minutes).

Egg Eyeballs

I have a little boy that loves anything gross. Eggs are his favorite food. So, I make egg eyeballs sometimes!
For each eyeball, you need
1 egg
1 slice olive (the pic had green w/ pimento, but Ive done black, too)
Food coloring.

Boil eggs for about 5 min. Remove from pan and add a few drops food coloring to hot water. Crack shell, peeling little pieces in places. Place egg with cracked shell back in colored water. The longer they sit the more intense the color. After removing from color, rinse with cold water. Remove shell. Use toothpick to secure olive, or slice egg in half and place olive on yolk.

Farmers market tortellini

Now that I mentioned tortellini, figured I should put the recipe up!
Every time I make this, its different. We love getting fresh veggies at the farmers market for this!

You need
1 pkg. tortellini
1 jar Alfredo sauce
1/4 C. grated cheese (I like Italian blend, but whatever suits your mood)
1 pound fresh veggies (or a bag of frozen veggies if fresh not available)
Boil pasta in salted water. Meanwhile, cut veggies into bite sized pieces. (or save some time, use cherry or grape tomatoes as part!) Drain pasta, return to pan, add veggies, sauce, and cheese. Stir until cheese melted.

Shrimp and spinach stuffed manicotti

Yesterday was my friends birthday, so I offered to make whatever he wanted. He requested my tortellini with veggies, but (obviously) WalMart was out of Tortellini!!! So, I made stuffed manicotti.  It took a bit of time but worth it!
You need:
1 box Manicotti
1 container ricotta cheese
1 can spinach
1 can (4 oz.) tiny shrimp
1/4 C. Cream
1/4 C. white wine
1 jar alfredo sauce (I cheat!!!)
1 can cream of mushroom soup
shrimp and sliced mushrooms for garnish
Preheat oven to 350. Boil salted water with pasta about 5 min. you don't want it completely cooked. Meanwhile, drain the shrimp and  spinach, and mix with the ricotta. Drain the pasta and stuff with the cheese. Place in a 9*13 dish. Once all stuffed, pour the remaining mix in a pan, add cream, wine, sauce and soup. Mix well over low heat. Once well mixed, pour over the pasta. Cook 30 minutes. You can garnish with sliced mushrooms and shrimp!

Golden Winter Soup

I just found this recipe. We made it for dinner last night, and it was awesome! Very easy, too.
You need
4 C. water
Salt
1 pound each: Carrots and Rutabaga
1 pear
1 Cup milk
6 TBSP butter
1 TBSP each: Ginger and nutmeg

Add carrots and rutabaga in salted water. Boil till tender. Add pear. Drain. Blend with milk and butter. add ginger and nutmeg.

This is a thick soup, but very filling!

refried beans

I'm all for simplicity, if it taste good, and somewhat healthy. There is nothing wrong with canned refried beans, but these taste better.
You need
1 can black beans
1 yellow onion
1-2 slices bacon (depending on taste)
Cut the bacon into bite sized pieces. Place in pan. Cut onion. An apple slicer works great if the one round piece doesn't bug you. Its fast and easy. add onion to the pan. Brown the bacon and caramelize  the onion.
Meanwhile, pour about 1/2 the can in blender. Blend till smooth. add blended beans and whole beans to the bacon and onion. Turn stove down to simmer, and stir, till desired temperature reached.

Scrambled egg pizza

Who doesn't like pizza? What about pizza for breakfast? This is my sons favorite!
You need:
1/4 lb. breakfast sausage
6 eggs
about 1 tbsp water
2 roma tomatoes
1 clove garlic
1 basil leaf
1/4 C. mozzarella cheese
1/4 C. diced bell pepper
1/4 C sliced olives
oil for greasing pan
(feel free to add or subtract or change ingredients!)

Start off by browning the sausage. I use a 6 inch frying pan. If its link, slice into thin slices, otherwise crumble.
While thats cooking, place eggs and water in blender or food processor, blend.
Take sausage out of pan, absorb grease on it with a paper towel or coffee filter (works great!)
If the pan is too greasy, drain, if its not enough add some oil. You don't want your eggs to stick.
Pour eggs in pan, turn to med. heat.
Place tomato, garlic and basil in same blender/ food processor. Blend.
Scrape the bottom of the pan, just like you are making an omelet. make sure the sides and bottom get mixed, for even heating. When almost sat, pour tomato over. Top with cheese, then top with sausage, bell pepper, and olives. turn heat to simmer and cover pan. Cook for another 5 min.
The best part: Enjoy your breakfast

Food

When I was little, my mom taught me how to cook, and I fell in love with it.
Fast forward a while, and I found myself a single mom with a baby. They said he was underweight, and wanted me to fatten him up. I got a bundle of papers with foods to feed my baby (just starting foods at that time). Most of the things recommended were fried: French fries, fried chicken, etc... We chose our own route, lots of dairy, eggs, bananas and avocados. As he got older we added nuts also.
Now I am gone most of the day, barely have time to get a dinner together, but still love to cook, and love eating somewhat healthy!