Monday, June 30, 2014

Raja Con Queso

Poblano pepper; image taken from the internet

Saturday morning cooking shows are not good for our family!

Almost without fail, someone in our house sees a dish being made that seems so appealing.

Then, we all want it.

But we weren't really paying attention enough to know what was going on.

We were only paying enough attention to know that it looked good!

It happened again this past Saturday.

We all saw something that looked amazing . . .

but didn't know what it was called . . .

or the name of the show . . .

or the name of the chef . . .

or really what all was put into the dish.

But we knew enough to start; sort of!

In the middle of cooking, my boy cherub did some internet research and found what we were looking for!

Or should I say, what we were in the middle of making!

This is SOOOOO  yummy!

It's great stuffed into corn tortillas,

or scooped up with corn chips,

or tortillas filled with cooked chicken and rolled up tight, then pour this over the top,

or, like today for lunch, topping grilled chicken with this amazing sauce, and serve with Spanish rice!

I love recipes like this!

True confession:  I didn't have a recipe at first -- so I just started putting things into a pan, not measuring anything.  You can do the same thing!  All you're wanting is to end up with a hearty filling.  However, if you want it a bit thinner, just add more liquid!

Rajas Con Queso

2 poblano pepper, roasted and peeled, sliced*
2 ear of corn, cut off the cob
1/2-1 onion, chopped
1 TBSP olive oil
1/2 cup Mexican Crème (or substitute sour cream)
1 cup heavy cream (you could substitute half and half)**
1 cup shredded Monterrey jack cheese (or pepper jack cheese)

Preheat oven broiler.  Place the poblano peppers on a foil lined baking sheet.

Place pepper under the broiler and cook until most of the pepper skin is black.  Turn the chilies over during cooking to roast all sides. 

Place the peppers in a ziplock bag or paper sack and seal.  Let them rest for about 20 minutes.  Then remove the blackened skin, cut off the tops and remove seeds.  Slice the peppers into bite sized pieces.

Heat olive oil in a large skillet or cast iron skillet.  Add the onions and cook just until they begin to turn translucent.  Add the corn and continue cooking to get a little browning on the onion and corn.  Add the chopped peppers.

Stir in the heavy cream and cheese.  Stir until the cheese melts.  Remove from the heat and add the sour cream and stir until smooth.

*I didn't have poblano peppers to use, so I substituted roasted green chilies from my freezer.  Poblano peppers do not have heat like green chili peppers do.  You could also use canned green chilies if you didn't want to mess with the roasting of peppers.

**If you desire the mixture to be a bit thinner, add a bit more cream and stir until desired consistency.





Saturday, June 28, 2014

Cass's Super-Chip Mix



I would like to introduce myself; I'm the "Girl Cherub."

You could say I am guest writing.  This would be correct.

You might say I am writing from a "prodigy* child chef's" point of view.  This
would also be correct.

Now, enough chit chat-- down to my recipe. 

Well, it's not really my recipe, it is a recipe from a book. 

Not a cookbook--a book book. 

I would highly recommend this book for  ages 11+. 

You are probably wondering the name of this book.  THE NAME OF THIS BOOK IS SECRET.

That is literally the name of the book. 

The book is by Pseudonymous Bosch. 

It states in the back of the book,"Pseudonymous Bosch is a pseudonym, or as he would prefer to call it, a nom de plume.  Unfortunately, for reasons he cannot disclose, he cannot tell you his real name.  But he admits he has a deep-seated fear of mayonnaise. This is his first novel."

The main character of this book loves to make her "super chip mix."

Now, of course, I just had to make it,  being a daughter of a master chef, which makes me  a "prodigy child chef." 

So here is the recipe:

Cass's Super-Chip Mix

1/4 cup chocolate chips
1/4 cup peanut butter chips
1/4 cup banana chips
1/4 cup potato chips

And that's it... well except for two minor details:
  1.  the instructions (I will make sure to include them)
  2. and no raisins, EVER!  (That is from the book!)

The book had the instructions but they really did not make sense to me. 

So here are the instructions--adapted by me,  the "Girl Cherub"

The instructions are pretty hard so just try to handle them calmly:

Mix the chocolate chips, peanut butter chips, and banana chips in a large bowl.
Then , gently break the potato chips in a separate bowl and then measure out 1/4 cup of them.  Place these with the other chips . . . and toss to mix.

I know, its hard.  \

Since I was making the mix for my whole family I doubled the recipe; it was great! 

We did use kettle cooked original potato chips and it doesn't bother me.

If you don't like kettle cooked potato chips then just use regular potato chips, like Lay's. 

As you may know, the boy cherub is celiac and the banana chips bag indicated they might have traces of wheat and soy. 

I came up with a solution: don't use them. 

Since the boy cherub would be the only one eating the mixture without the banana chips I used 1/4 of everything and just put it in a separate bowl.

That should be everything.

If you have any questions just comment and I will try to answer them. 

Oh one more thing: try to eat it slowly. 

If you eat it too fast, it could give you a craving for more of it!

Y'all should be expecting another blog post (or a blog, if my parents allow me) from me in the near future!!

*Prodigy:  somebody with exceptional talent: somebody who shows an exceptional talent at an early age"

I forgot to say "I have to give credit where credit is due"

So here are my credits;

THE NAME OF THIS BOOK IS SECRET
http://www.bing.com/search?q=prodigy%20definition&pc=cosp&ptag=ACF485E5A231A4872B7F&form=CONBDF&conlogo=CT3210127


There that's it.  I am for sure. 

 



  






Thursday, June 26, 2014

Pictures!

Yeah!

My computer is fixed . . .

for now . . .

but I can post pictures . . .

finally!

I have uploaded pics to the last three posts!

Hopefully, you were already inspired to make something tasty,

but if you're a visual learner, then you might be a little happy today!

My girl cherub and I have some lemon bars in the oven.

If all goes well, we will be sharing that recipe soon!

There are two things working against us!

Time!

And a new oven!

The Mr. and I decided to replace the old double ovens with a single oven and this "whiz bang" thing that can be a convection oven, microwave oven, warmer, and proofer.

We I am trying to figure it all out so that I can teach the Mr. and the cherubs how to bake perfect cookies!

The only way to get it right is to bake . . .

and I haven't heard anyone around my house complaining yet that I haven't gotten it right!

Saturday, June 21, 2014

Jumbo GlutenFree Pumpkin Muffins





It's Summer!

And we are devouring pumpkin muffins like the weather is cool and crisp outside!

My boy cherub adores pumpkin!

It's kind of weird, but he has always been that way!

Anything homemade and pumpkin, he will eat!

Funny story... When he was in kindergarten, his Sunday school class was celebrating with a Thanksgiving feast.

Every kid was to bring a portion of the meal.

We were signed up for green beans.

We did our duty and sent our food.

After church, we were talking about the feast and asking our cherub questions.

He told us there was pumpkin pie and he didn't like it.

We were surprised!

He said, "Mom, It was store bought!"

These muffins are not store bought AND they are delicious!

Jumbo Gluten Free Pumpkin Muffins

1 1/2 cups gluten free flour mix*
3/4 tsp xanthum gum*
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
2 tsp pumpkin pie spice
1/2 tsp salt
1/2 tsp baking soda
1 cup sugar
1 regular can, 15 oz.,  pumpkin (Not pumpkin pie filling)
2 eggs
3/4 cup oil
1 tsp apple cider vinegar*

Preheat oven to 350 degrees.  Prepare muffin pan with paper liners.

Mix flour and the remaining ingredients together.  If you do not have cinnamon, nutmeg, and cloves, add an additional 1 1/2 tsp. of pumpkin pie spice to the mixture.  

Fill muffin tins (greased or paper cups) 3/4 full.

Bake for 20-25 minutes for regular muffin size or 30-35 minutes for jumbo muffins, or until done.

*if you don't want or need a gluten free muffins, you can substitute regular flour for the gluten free flour and omit the xanthum gum and vinegar.

















Wednesday, June 18, 2014

Roasted Sweet Potato, Caramel, and Pecan Sundae



My computer is not available right now.

Therefore, I'm improvising.

I'm not real good at that if it involves technology!

I can (barely) post a recipe without my computer,

And adding a picture seems to be out of the question!

For now, I'll give the recipe and posts pictures later!

There is a burger place that we used to like to eat at.

That's before my boy went celiac on us.

That lifestyle sure does change things, huh?

The last time we were at the restaurant, we saw they were advertising their "new" dessert.

DISCLAIMER:  We rarely buy desserts when we are out.

REASON:  I'm usually disappointed.

REASON:  The desserts are usually over-priced, and in my mind, I can make an entire dessert for the cost of that single serving.

That's what I did yesterday.

I remembered the concept of that advertised dessert.

I remembered that I had left-over roasted sweet potatoes in the refrigerator...

Along with ice cream, homemade caramel sauce, and pecans.

I went to work.

Not literally....I'm in Summer break mode with my kids, but I did go to the kitchen!

You'll need this recipe too:
 http://karen-proverbs31.blogspot.com/2013/12/roasted-sweet-potatoes-with-brown-sugar.html

Roasted Sweet Potato, Caramel, Pecan Sundae

Roasted sweet potatoes, warmed
Vanilla or buttered pecan ice cream
Caramel sauce, warned
Chopped pecans
Raisins

Use a pretty dish; it'll make you feel all fancy,

Place a scoop of ice cream in the dish.

Spoon some warmed roasted sweet potatoes over the ice cream.

Drizzle  Pour warmed caramel sauce over the potatoes and ice cream.

Plop some raisins on top and sprinkle with chopped pecans.

Graciously devour this delicious dessert!






Wednesday, June 11, 2014

Rustic Avocado Salad




It is Vacation Bible school this week at church.

That means many things:

  1. By the end of the week, I will be so tired!
  2. We come home in the afternoon starving for lunch!
  3. My housework doesn't get completed as I like.
But, it is a great week!  

I love it because I get to work with my boy cherub this week too!

That's really fun!

Next year, my girl cherub can join us because she will be in the student ministry.

That might make me cry.

Not because it makes me sad...but because I'm tired and when I'm tired I can cry easily!

Today, I needed an easy and quick lunch because I was running out the door shortly after.

I saw an avocado in the fridge....

That avocado isn't there now!

Yum, yum!

Rustic Avocado Salad

1 avocado, chopped
1/2 tomato, chopped,
1/4 of small onion, chopped
1/2 lime
Salt
Pepper

In a small bowl, add the chopped avocado, tomato, and onion.  Add the juice of 1/2 a lime and season with salt and pepper to your taste.

Serve with corn chops, a tortilla, or eat all by its lonesome!