Salsa Fresca

Tomatoes are on! I have millions of them, so it's time for fresh salsa.

4-5 tomatoes, diced

1 tsp. garlic, minced

1/2 cup white onion, finely chopped

1/4 cup fresh lime juice

2 jalepenos, seeded and finely chopped

3 TB fresh cilantro, chopped

1/4 tsp. salt

Combine all ingredients in a mixing bowl. Cover and refrigerate for at least 30 minutes.

Maya Angelou's Cold Potato Salad

I tried a lot of potato salad recipes before this one, but zero after this one. KnowwhatI'msayin'?! You'll need the Costco mayo jar for this :).

6 c. peeled, diced, cooked potatoes

1 medium onion, finely chopped

1 c. finely diced celery

1 c. chopped dill pickles

1 c. sweet relish

8 large hard-boiled eggs, 4 chopped, 4 whole

2 c. mayonnaise

Fresh parsley, chopped

First! A perfect hard boiled egg: Bring a large pot of water to a boil. Gently place each egg into the boiling water (I use a spoon). Continue to boil for 12 minutes. Drain water quickly and fill the pot with cold water and as many ice cubes as you can fit. If you have time, refrigerate the eggs for a while until you're ready to use them. About 90% of the eggs peel easily and perfectly.

Back to potato salad. Combine potatoes, onion, celery, pickles, and chopped eggs. Whisk mayo and sweet relish together. Pour a third of the sauce over the rest of the ingredients and stir, then pour the next third and stir, then the final third and stir. Slice the remaining four eggs and arrange on top of the salad in the bowl. Dust with parsley. Refrigerate for a few hours, or for as long as you can before serving.

Cilantro Lime Rice

I copied my friend Jenny's recipe for "greasy tacos" from memory last night and I needed a good side to go with them. Kristi emailed me this recipe (that she got from our friend, Shannon) for Cafe Rio's Cilantro Lime Rice. All that is too much information (I want to give credit where credit is due) - all you need to know is this rice is amazing. I'll post the recipe for tacos next time we do them. Which might be as soon as tomorrow. So good! (I cut the recipe in half for our family and that's how I've posted it here. We had so much left over even though everyone but Colin had seconds.) This would be great with so many dishes!

Ingredients:

4 cups of water

4 cubes of chicken bullion

1 tsp. cumin

2 large cloves of garlic, minced

6 green onions, chopped

1 T. butter

6 sprigs of cilantro, chopped

2 cups rice, uncooked

1 10-oz. can of green enchilada sauce

2-3 limes, cut in quarters to make them easy to squeeze over the rice

Directions: 

Heat water, add all ingredients except rice and enchilada sauce. Bring to a boil. Add rice and reduce heat to simmer. Cover and cook 20 minutes. Add enchilada sauce and serve. (Serve with individual quarters of lime.)

Baked Macaroni and Cheese

I know. I'm posting a lot of stuff lately. I'm trapped in my house potty training! The only thing I can do is cook and take photos. And clean up messes. I'll say no more - I don't want to ruin your appetite. We have a child at our house who pretty much only eats pasta and/or rice. It's Colin. I find myself preparing menus based on what I hope he will eat. He's the smallest one! His twin brother weighs 10 lbs more than he does! I'm trying to beef him up. Anyway... He loves this stuff!! You will love it too. My favorite thing to do is have Brian get Chick-fil-a chicken strips on his way home from work and we have homemade macaroni and something green for sides. THAT'S the dream.

1 lb. macaroni, cooked (I use shells most of the time)

4 c. white sauce (recipe follows)

2 c. sharp cheddar cheese, shredded

2 c. Muenster (*snap *snap) cheese, shredded

White Sauce:

2 c. heavy cream

2 c. milk

8 T. butter

6 T. flour

Cook pasta for one minute less than the package directions in boiling, salted water. Melt butter in a heavy-bottomed, large sauce pan over medium-high heat. Once the butter is melted and bubbling a little, add the flour and whisk until smooth. Add the milk and cream (I put it in the same measuring cup) very slowly, whisking the whole time. Bring to a boil, whisking often. Turn heat to low and add cheeses. Whisk until the cheeses are melted.

Drain the pasta and pour it into the cheese sauce. Stir until it's well-mixed. Pour pasta into a buttered 9" x 13" casserole dish. Bake at 350 degrees for 25 to 30 minutes. The top of the macaroni and cheese should be a little browned. (I half this recipe for my family of five and we can all have seconds. It makes A LOT.)

Roasted Asparagus

 

Asparagus is one of Brian's favorite things. I know, right? My memories of asparagus are stringy, disgusting, and green. Now I love it! We figured out exactly how we like it best and I have to share because I'm betting most of the sisters have the same memories of asparagus that I do. Try it again for the first time. :)

Asparagus (they usually come in bunches)

Olive Oil (about 1/2 a tablespoon per bunch)

Kosher Salt

Freshly Ground Pepper

First of all, choose the skinniest asparagus you can find. If all of them are fat, they're probably not in season and they won't taste as good. Line a cookie sheet with tin foil, then place a wire rack on top of the tin foil. (If you don't have the wire rack that fits into your cookie sheet, go get it. I use that thing almost every day.) Snap off the ends of each stalk (they will naturally snap where you need them to), wash, and pat dry with paper towels. 

In a 7 x 9-inch casserole dish, pour a little olive oil. Toss the asparagus in the olive oil enough to coat it but not soak it. Place asparagus on the lined cookie sheet in one layer. Sprinkle on Kosher salt and pepper, just on one side. Roast in a 425-degree oven for 7-8 minutes. The asparagus will be sizzling a little and it will be shiny green and beautiful.

Remember how Mom and Aunt Jane used to go picking asparagus near the ditches in Oakley? No? Here is some photographic evidence.

Italian Pasta Salad

This is Sally Plautz's recipe in the second Sisters' Cookbook.  I'm putting the smaller version here because I think her recipe is meant to feed The World.  (Five lbs of pasta, three bottles of dressing, etc.)  I was just trying to feed my family, man!  Take it easy!  This is a great, easy pasta salad for summer parties.

12 oz. tri-color pasta

1 bottle of Italian dressing

1 English cucumber, seeded and chopped (ha! I didn't seed mine)

1 c. grape tomatoes, halved (or quartered, if you prefer)

1/2 c. pepperoni

1 green onion chopped fine (optional)

Italian blend cheese, grated (I bought the bagged kind)

Boil pasta according to al dente directions (don't over-cook).  Drain and rinse with cold water to speed up cooling time.  Put cooled pasta in a large serving bowl.  Add cucumbers, tomatoes, and onions and mix well.  Poor dressing over the salad and mix it in until it's as juicy as you want it.  Leave some salad dressing to freshen the salad when you're ready to serve it.  Refrigerate for at least 30 minutes.  Just before serving, add shredded Italian cheese.

Glazed Carrots

This is Alice Waters's method for glazed carrots.  It's not a recipe, see.  I've used this same method on broccoli and green beans (minus the herbs because I didn't know which ones to use).  The reason this is wonderful is because it makes carrots taste like carrots.  No sauce, no deep-fried anything - they just taste like carrots, which took me off-guard.  That's what carrots taste like?!  Who knew.  And it's quick.

Ingredients:

Carrots, cut in half then quarter lengthwise (don't use mini carrots)

Unsalted Butter

Salt

Fresh Basil (I've tried it with dried and it's not awful, but fresh basil is the way to go), chopped


Directions:

Fill the bottom of a sauce pan (the size will depend on how many carrots you need to make) with your cut carrots.  Arrange them as evenly as you can, but not more than an inch high.  (If it's more than an inch, get a bigger pan.)  Pour water in, coming halfway up the carrots and no higher.  Add pats of unsalted butter, as much as you would use per serving.  Add salt (again, as much as you would per serving).  Put the saucepan on high heat until it boils, then cover and reduce heat to low.  Simmer (covered) for 7 minutes.  Take the lid off and add chopped basil.  Remove from heat and let stand for a few minutes, then transfer the carrots to a serving dish, adding a little of the glaze over the top of the carrots.

Peachberry Freezer Jam

Well, it's peach season and that means there are two things you must make before the peaches leave us.  The first thing is Peaches and Cream Pie with Sugar Cookie Crust.  I make this once a year.  Best day of the year.  The other thing you must make is this peachberry freezer jam.  My friend Klixi brought this to us at Christmas time with a dozen warm rolls.  Second best day of the year.  This jam is so delicious and easy to make.  Even a toddler can do it!

8 C Peaches peeled, and mashed

1 1/2 c raspberries, mashed

1 c blackberries, mashed

6 C Sugar

2 - 6 oz pkgs of Raspberry Jell-O

8-10 freezer containers
Our berries were really seedy, so I followed Nicole's Jam Champion Advice and drained off half of the seeds.  I did not, however, follow her advice to not wash the berries and mine was a bit runny, just as she predicted.  Duh.  Always listen to a Jam Champion.

Mix peaches, raspberries, and sugar in a large saucepan. Cook until sugar dissolves, about 10-15 minutes once warm. Add Jello-O and bring to a hard boil. Boil for 2-3 minutes. Pour into containers and put into the freezer.

Ribbon Jello

Or otherwise entitled "Takes all day to make Jell-O". Totally worth the effort. It's so pretty and so delicious. I've actually been looking for this recipe for a while, and was very excited to find it in a Mormon cookbook (of course).

6 or 7 packages of 3 oz. jell-o

1 pint of sour cream

Whipped topping for the top

Add 1 cup boiling water to 1 package of Jell-O in a small bowl; stir to dissolve. Pour half of Jello into a 9x13 clear pan and place on a level self in the refrigerator to chill. Set the small bowl with the other half of the dissolved Jell-O into a larger bowl of ice. (I just added one ice cube to it while the first half set). When the layer has set in the pan, the icy jell-o will be syrupy (it doesn't take long since quantities are small). Add a heaping tablespoon of sour cream to the Jell-O on ice, (I forgot the ice sometimes and it still worked), and mix until smooth. Pour this over the clear set jell-o. Return to refrigerator; when set, repeat using contrasting color of Jell-O. The book says that green is a good color to start with.

When you're all done with that, cover with a layer of whipped topping.

Cut in squares and serve. Keep it chilled.

Note: Each layer should be set only enough to hold the next layer. If set too hard, the layers will not bond well and may slip when served.

Another Note: I went to church between layers and they bonded fine. I'm just writing what's in the book.

Stir-fry Sauce

Melissa requested this recipe. Either she didn't remember that I made stir-fry all the time, or she didn't like mine, but here it is.

Stir 2 Tablespoons cornstarch into 1 Cup cold water in medium bowl. Stir 1 tsp. bouillion granules (chicken for chicken stir-fry, beef for beef stir-fry, your choice for pork stir-fry) into 1 Cup hot water in measuring cup. Let it dissolve while you add 2-4 Tablespoons soy sauce, 1/2 teaspoon ground ginger (or grate fresh if you use that), and a shake or two of pepper to cornstarch mixture. Add bouillion and hot water. Pour over stir-fry a few minutes before the meat and veggies are done cooking and cook til thick.

Fried Rice

I heart Chinese food, but I don't heart paying for it.  When I was a newlywed I decided I wanted to make some authentic Chinese food, so I called my brother-in-law (who went on a Chinese-speaking mission) and asked for a recipe for fried rice.  His response began, "Fried rice is just that: fried rice."  Thank you, sir.  His "recipe" consisted of "sometimes adding" bla bla bla and adding such and such "to taste."  I don't like recipes like that.  I need specifics and lots of them. 

Last week I decided I have eaten enough fried rice to know what it should taste like, so I put some things together and it turned out perfectly!  Here is my specific recipe for fried rice:

2 cups cooked white rice (preferrably cold)
1 garlic clove, minced
2 green onions, diced
1 cup frozen mixed vegetables (carrots, peas, and corn)
1 T soy sauce
1 egg
1-2 T oil

Heat oil in large skillet or wok (enough to cover the bottom).  Add green onions and garlic and saute just until fragrant.  Add rice and stir until rice has a brown coating.  Add frozen veggies and soy sauce, stirring constantly.  When vegetables are no longer frozen, add the egg.  Continue to stir until the egg is cooked. 

Variations:
Add diced ham with egg and you have Ham Fried Rice.
Add cocktail shrimp after the egg and you have Shrimp Fried Rice.

Speaking of Chinese food, does anyone have a good recipe for stir fry sauce?  I always just buy a seasoning packet, but I'm sure there's a better way.

Sweet Potato Fries

I discovered the fry cutter feature on my food processor this week. You can do this without it, but it was more fun to eat them in fry form.

2 sweet potatoes will easily feed 4 people

cut them up as close to fry size as possible, lightly coat with olive oil and add kosher salt to taste.

Spread them out evenly on a foil lined cookie sheet and bake at 400 degrees for at least 20 minutes, maybe longer.

The dip is important because it's the best.

Take a ranch dip packet and add it to sour cream, then add a hint of bbq sauce.

Funeral Potatoes

We called these "Yellow Potatoes" at our house growing up. My husband's family called them "Sunny Potatoes." I've mostly heard them referred to as "Funeral Potatoes." Every time there is a funeral at the church, the lunch afterward consists of ham, these potatoes, green beans, and rolls. I don't know where that started, but it is so. When did all the ladies learn to make this dish? Is it one of those things like roast chicken that grandmas just think everyone knows how to make?

(A word of warning: You will want to eat more of these than you should. After your first helping, sit back a moment, talk to the people around you, reflect on the meaning of life. If you dive into the second helping without doing that, you will feel like you've eaten a pound of concrete approximately 10 minutes after consuming the second helping.)

3 lbs. potatoes (I used Yukon Gold because I have 50 lbs. of Yukon Gold potatoes)

1 can cream of chicken soup

1/4 c. melted margarine

2 green onion, diced

1 soup can milk (I used more than that... and also 1/4 cup cream)

1 c. grated cheddar cheese (plus more to sprinkle on top)

1 pint sour cream

Boil potatoes and let cool.

In a medium sauce pan melt margarine. Add cream of chicken soup and milk (and cream, if you're cool like me). Heat on medium until combined, then add one cup of cheese. Stir until cheese is melted, then add sour cream and chopped green onions. Stir constantly until the mixture is warm and smooth. Do not let it boil. Big mistake, letting it boil.

Grate potatoes into a 9x13-inch casserole dish. Or have a big strong man do it.

Pour cheese sauce over grated potatoes, but don't mix.

Bake for 30 minutes in a 350 degree oven, covered. Take tin foil off, sprinkle with cheese, and cook for another 20 to 30 minutes.

There is no picture of the final product because we took it (two pans full) to a family party where it was eaten. Every single bite. And we weren't even the only ones who brought this dish!

Comfort Food: Grandma Carol's Scalloped Potatoes

Do you all make this all the time? I do. It's one of my favorite dishes to bring to new moms. Everyone can die of a heart attack of not surprise that I've added cream where Grandma used canned milk. Whatever. :)

(I came across this random photo of Grandma and Grandpa. Don't they look delighted about those homemade pillows? Grandma was such a classy dresser.)

4 to 5 Yukon Gold potatoes (of course you can use russets or even red ones or white ones - Yukon Gold are my faves)

1 small onion, sliced

1 10-oz. can cream of mushroom soup

1/2 c. milk

3/4 c. cream

Cheddar cheese

Salt

Pepper

Butter a 9x13-inch casserole dish. Slice potatoes as thinly as you can and make one layer of them in the casserole dish. Sprinkle salt and pepper on the layer and add a few onion slices. Repeat the layers (adding the salt, pepper, and onion on top of the potato slices each time).

Mix soup, milk, and cream (add more or less cream depending on how juicy you like it) and pour over layered potatoes. Cover with tin foil and bake at 350 degrees for one hour. Uncover and top with cheddar cheese. Bake for 30 more minutes. (Why must all comfort food take so long to cook?)

Oven Roasted Potatoes

I love this side dish with just about anything. The only bad part is that it heats up the house, so you may want to eat outside after you make them.

6-10 potatoes (red, white, or Yukon gold), cut into 1/2"-1" cubes
1/4 c. butter, melted (you can use olive oil instead)
1 T. lemon juice
2-ish sprigs of rosemary
Ground pepper
Salt

Preheat oven to 450 degrees. Line a large cookie sheet with foil. Melt butter in a mixing bowl (in the microwave). Add lemon juice, rosemary, salt, and pepper to the melted butter. Toss cubed potatoes in the butter/lemon juice. Remove the potatoes from the mixing bowl (I use tongs) and spread them on the lined cookie sheet in one layer. When you've filled up the cookie sheet, place in the oven for 30 minutes. The potatoes should be a little browned when you take them out. (Don't let them sit for too long before serving because they'll get soggy. Still good, but soggy.)

Homesteader Cornbread

I've been looking for this for ages- a cornbread that is moist and delicious with a crisp crust but does not require sour cream or creamed corn (ew!). This was a universal hit with the fam, so it must be shared.

1 1/2 c. cornmeal
2 1/2 c. milk
2 c. flour
1 Tb. baking powder
1 tsp. salt
2/3 sugar
2 eggs
1/2 c. vegetable oil

Preheat oven to 400 degrees. Combine cornmeal and milk- let it stand for 5 minutes. Grease 9x13 baking pan.
In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour into prepared pan.
Bake in preheated oven for 30 to 35 minutes or until a knife insterted in the center of the cornbread comes out clean.

Creamy Cheese Grits

Delicious anytime! Goes well with ham.

1 1/4 cups whole milk
1 (14 oz) can chicken broth
1/4 tsp (or more!) cayenne pepper
1/4 tsp basil
3/4 cup quick-cooking grits
1 cup cheddar cheese, shredded

In 2-quart saucepan, combine milk, broth, cayenne pepper, and basil; heat to boiling over high heat. Slowly whisk grits into liquid. Reduce heat to low; cover and simmer, stirring occasionally, until mixture has thickened, 5-7 minutes. Remove pan from heat and stir in cheese.