Caesar Salad Dressing

At supper, we often have a salad. Our salads aren't fancy. They usually contain baby spinach. We usually serve the salad with store bought dressing. I really should make my own dressings since they are pretty easy. My son loves to help since he gets to adapt the dressing to his taste. Well, my sister recommend this recipe. She told me it is her favorite Caesar Salad. I can see why. It is full of flavor. I should warn you that you must like garlic. We like garlic so we will be making this recipe often. I served the lettuce with Parmesan cheese and croutons.

Caesar Salad Dressing
5 cloves garlic, finely minced
2 tsp Dijon mustard
1 Tbsp vinegar
2 Tbsp mayonnaise
1/2 cup olive oil
1 Tbsp lemon juice
1/4 tsp salt
1/8 tsp black pepper

Directions:

1. In a blender, combine the garlic, mustard, vinegar, and salt. Mix thoroughly.
2. Add the mayonnaise and blend thoroughly.
3. In a slow stream, add the olive oil into the blender through the lid. Mix thoroughly.
4. Add the lemon juice with the black pepper. 
5. Scrape down the dressing into a bowl and season to taste. 

Recipe adapted from Food Network Kitchen.

One year ago...............................I made Molasses Spice Cookies.
Two years ago.............................I made Star Cake.
Three years ago..........................I made Mahogany Cake.

Did you already know.........................
-In the U.S., ninety percent of garlic is grown in California.
-Gilroy, California boasts to be the Garlic Capital.
-The Gilroy Garlic Festival serves garlic ice cream.

Quick Chicken Tortilla Soup

I know you are surprised I posted a recipe for soup for Memorial Day. This week I wanted to post some recipes my friends and family had recommended. I always like quick meals and thought this soup was great. I really liked it. The kids liked it even though my daughter said enough soups already. I will admit I like to cook soups since they tend to have a lot of vegetables and are healthier for us. I had to serve my husband his bowl first since I hadn't added the beans. He has this thing against beans. Whether you hold the beans or not, this is a great quick meal.

Chicken Tortilla Soup
2 cups cooked chicken, shredded (I used a rotisserie chicken)
1 Tbsp taco seasoning
2 cans (10 oz.) Rotel tomatoes with green chilies
1 cup sweet corn
1 jar (16 oz.) salsa
4 cups chicken broth
salt and pepper

Directions:

1. In a large pot, add the chicken with the taco seasoning over medium heat. 
2. Cook for 1 minute.
3. Add the Rotel, corn, salsa, and chicken broth.
4. Stir occasionally and allow to cook for 20 minutes. 
5. Season with salt and pepper to taste.
6. Serve with tortilla chips, shredded cheese, sour cream, guacamole, etc.

Recipe provided by Aaron. 

One year ago...........................I made Red, White, and Blue Cake.
Two years ago.........................I made Banana Muffins.
Three years ago.......................I made Magic Sauce for burgers.

Did you already know......................
-Memorial Day was established to honor the soldiers who died while serving in the military.
-More Americans died during the Civil War than both World Wars combined.
-In 2000, Congress passed a law for Americans to pause at 3 pm on Memorial Day to remember and honor the military members who died during serving in the military.

Quick Corn Muffins

I figured I would end the week with a posting for corn muffins. I thought I would try making a copycat Jiffy muffin recipe. I did reduce the sugar since it seemed like a lot. Also, I used white corn meal since it is what I had in the pantry. It could have been my changes but I didn't think they tasted like Jiffy corn muffins. My son agreed. My husband didn't care since he said he liked them better. They were really easy to make and a nice addition to dinner. I do like the convenience and cost of that little Jiffy box but I will be making these muffins again.

Quick Corn Muffins
1 1/3 cup all purpose flour
1 cup white corn meal
5 Tbsp sugar
2 Tbsp baking powder
1/2 tsp salt
4 Tbsp vegetable oil
2 eggs
2/3 cups milk

Directions:

1. Preheat oven to 400 degrees F.
2. Line a muffin tin with 12 liners.
3. In a medium bowl, combine the flour, corn meal, sugar, baking powder, and salt. 
4. Whisk in the vegetable oil until smooth and no lumps. 
5. Add the eggs and milk. Mix until incorporated.
6. Evenly distribute the batter between the muffin tins.
7. Bake the muffins for 15 minutes or until golden and cooked through.

Recipe adapted from Food.com.

One year ago....................................I made Black and White Pudding Squares.
Two years ago..................................I made Dulce de leche flan.
Three years ago...............................I made Olive Garden Salad.

Did you already know.............................
-The Native Americans have been making meals with ground corn for thousand of years.  
-Southern corn bread tends to be less sweet but saltier.
-Cornbread cooked without eggs and milk over an open fire is called corn pone.

Pop-tart Cupcakes

My son wanted us to make Pop-tart cupcakes. Yes, you read it right! Pop-tart cupcakes! So, we did. Why Pop-tarts? I actually have no idea. When he is given a choice for a quick break, he picks a breakfast bar. I really didn't know what to expect. I actually was surprised. The Pop-tart seemed to melt while baking but it did leave a red line for the strawberry filling. My son liked adding a corner of the Pop-tart in the frosting for decoration. If you know someone that loves Pop-tarts, then they would love the novelty of these cupcakes. The kids loved these cupcakes. My husband thought our son was pretty creative. Now, if you have any extra Pop-tarts then I suggest make some cupcakes.

Pop-tart Cupcakes
1 1/3 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
8 Tbsp butter, softened
1 cup sugar
2 eggs
1 Tbsp vanilla
1/2 cup milk

Directions:

1. Preheat oven to 350 degrees.
2. Line a 12 cup muffin tin with cupcake liners.
3. In a medium bowl, combine the flour, baking powder, and salt. Set aside.
4. In a large bowl, cream the butter with the sugar until fluffy.
5. Add one egg and mix before adding the second egg.
6. Add the vanilla and mix.
7. Add 1/3 of the flour mixture alternating with 1/8 cup of milk. 
8. Add another 1/3 of the flour mixture followed by another 1/8 cup of milk. 
9. Then add the remaining flour mixture with the remaining milk.
10. Mix until just combined. 
11. Bake the cupcakes for 20 minutes or until a toothpick inserted in the middle comes out with crumbs.
12. Remove from oven and allow to cool for 5 minutes before transferring to a wire rack.
13. Allow to cool completely. 

Recipe adapted from Food Network Magazine Volume 8, Number 4.

One year ago...................................I made Blue Cheese Dressing.
Two years ago.................................I made Graduation Cap Cupcakes.
Three years ago..............................I made Texas Pralines.

Do you like my creations?

Did you already know........................
-In 1964, Kellogg's debuted Pop-tarts in four flavors.
-The initial Pop-tarts weren't frosted.
-The early Pop-tarts had a diagonal line down the middle so it can be cut into half before consuming.

Marble Cupcakes

Recently, I purchased a magazine for the Amazing Cupcakes! My son agreed to make some cupcakes with me. He elected zebra cupcakes. He told me I needed to swirl some chocolate batter into the vanilla. (I'm sure there is a better way which I will try another time.) Also, my son only agreed to make these cupcakes if I would make his concoction later. I agreed. So, my next post will be my son's creation. This cupcake is moist. I should have allowed it to cool a little longer before frosting.

Marble Cupcakes:
1 1/3 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
8 Tbsp butter, softened
1 cup sugar
2 eggs
1 Tbsp vanilla
1/2 cup milk
4 oz. milk chocolate, chips

Directions:

1. Preheat oven to 350 degrees.
2. Line a 12 cup muffin tin with cupcake liners.
3. In a medium bowl, combine the flour, baking powder, and salt. Set aside.
4. In a large bowl, cream the butter with the sugar until fluffy.
5. Add one egg and mix before adding the second egg.
6. Add the vanilla and mix.
7. Add 1/3 of the flour mixture alternating with 1/8 cup of milk. 
8. Add another 1/3 of the flour mixture followed by another 1/8 cup of milk. 
9. Then add the remaining flour mixture with the remaining milk.
10. Mix until just combined. 
11. Remove 1/3 of the batter. 
12. Microwave the chocolate for 45 seconds. 
13. Allow to rest for 1 minute. 
14. Mix well. If the chocolate isn't thoroughly melted, microwave for another15 minutes and stir. 
15. Mix the melted chocolate with the 1/3 batter to create the chocolate batter.
16. Evenly distribute the vanilla batter between the cupcake liners. 
17. Add a little of the chocolate batter.
18. Swirl gently with a knife to create a marble look
19. Bake the cupcakes for 20 minutes or until a toothpick inserted in the middle comes out with crumbs.
20. Remove from oven and allow to cool for 5 minutes before transferring to a wire rack.
21. Allow to cool completely.

Recipe adapted from Food Network Magazine Volume 8, Number 4.

One year ago................................I made Flourless Cookies.
Two years ago..............................I made Spicy Honey Chicken Wrap.
Three years ago...........................I made Taco Seasoning.

Did you already know.............................
-Each zebra's stripes are unique.
-Zebras have black skin under their white coats.
-Zebras can run up to 45 miles per an hour.

Ghoriba, Almond Macaroons

Since I wanted to try a Moroccan dessert, I picked Ghoriba cookies. I know desserts tend to be less sweet than ours in America but I thought these were plain. Maybe if I had roasted the almonds then it could have made a difference but I'm unsure. My son did like them but they weren't sweet enough for my daughter. They are easy to make.  I was hoping it would be like a Mexican wedding cookie but it isn't. I was thinking it has lots of potential. The recipe called for orange blossom water for decoration but I couldn't find any and didn't want to order it online. I used plain water since it is only used to moisten the dough to roll it into powdered sugar. They have a soft interior with a crunchy exterior.

Ghoriba, Almond Macaroons
1/2 lb. almonds, blanched and peeled
4 oz. powdered sugar
1 egg
1/2 tsp baking powder
2 tsp butter, softened
1 tsp vanilla
2 tsp lemon zest
(orange blossom) water & powdered sugar for decoration

Direction:

1. Preheat the oven to 350 degrees. 
2. Line a baking sheet with parchment paper. 
3. In a food processor, process the almonds twice to make a moist almond paste. Set aside.
4. In a small bowl, beat the powdered sugar with the egg.
5. Add the almond paste, baking powder, butter, vanilla, and lemon zest to the powdered sugar mixture.
6. Using the water to dampen your hands, moisten the dough to form one inch balls.
7. Roll the balls in the powdered sugar to coat. 
8. Place the cookies onto the baking sheet. 
9. Bake the cookies for 15 minutes or until golden. 
10. Remove from oven and coat the cookies with additional powdered sugar. 
11. Transfer the cookies to a wire rack to cool.

Recipe adapted from Aboutfood.

Two years ago...................................I made Broccoli Cheddar Soup.
Three years ago................................I made Lemon Tassies.

Did you already know..............................
-Ghoriba is a generic term for a Moroccan hand rolled cookies.
-A crinkled top is desired for a Ghoriba cookie.
-The cookies range from being like a shortbread to a macaroon.

Ksra

Since I'm still on the Moroccan theme, I made some Moroccan Ksra. I'm going to start with saying my husband loved, loved, loved this bread. I served it warm right from the oven. I thought this yeast bread was very easy to make. It took about an hour from when I started to make it and when I served it. I always like homemade bread so I think this is a nice addition to my repertoire of breads. I did substitute the aniseed for fennel seed. I couldn't foresee a large demand of recipe to use aniseed in the future.

Moroccan Ksra
7 oz. warm water (110 degrees F)
1 package (1/4 oz.) dry yeast
1/2 tsp sugar
2 1/4 cups white bread flour, a little additional for the surface
3/4 cups semolina flour
1 tsp fennel seed
1 1/2 tsp salt
olive oil, for brushing
sesame seeds, for sprinkling

Directions:

1. Line two baking sheets with parchment paper. Set aside.
2. In a large cup, combine the warm water with the yeast and sugar. Allow to proof for 5 minutes.
3. Combine the bread flour, semolina flour, fennel seed, and salt.
4. Add the water yeast mixture to the flour. 
5. Mix until the dough comes together and forms a ball.  
6. Half the dough and place the dough onto a lightly floured surface.
7. Shape the two halves into flatten thick discs.
8. Place the discs onto the two baking sheets. 
9. Cover the two discs with plastic wrap which had been oiled with nonstick baking spray.
10. Allow the dough to rise for 30 minutes.
11. Preheat oven to 400 degrees F.
12. Brush each discs with olive oil and sprinkle with the sesame seeds.
13. Bake the discs for 20 minutes or until the bread is golden and sound hollow when tapped underneath.

Recipe adapted from The Bread and Bread Machine Bible cookbook.

One year ago...................................................I made Blueberry Galette.
Two years ago.................................................I made Chewy Brownies.
Three years ago...............................................I made Apple-Cinnamon Loaves.

Did you already know......................................
-Ksra bread is usually served at midday.
-It is similar to the Indian Naan bread.
-Ksra is sold by street venders in Morocco.

Chicken Tagine

Recently, I received a box filled with food items inspired by Morocco. I am suppose to be receiving these boxes every other month by mail. Since I like trying new foods around the world, I figured I would research some recipes to try. I never would have picked Moroccan food but we were pleasantly surprised. We liked it. My son wasn't keen on couscous but maybe it will become an inquired taste if he has it again. He thought it was plain and my daughter thought it looked weird. Either way, they both ate it. I told my son to season it a little more. So, I'm posting some of the recipes we tried. I served this chicken dish over couscous. My husband liked how the lemon enhanced the dish. This is an easy dish to make.

Chicken Tagine
1 Tbsp olive oil
4 chicken breast, cut into pieces
1 onion, chopped
2 tsp ginger, grated
2/3 cup water
pinch of saffron
1 Tbsp honey 
2 large carrots, thinly chopped
1/8 cup freshly parsley, chopped
4 lemon wedges
salt and pepper, to taste

Directions:

1. In a large pot, heat the oil over medium heat.
2. Add the chicken and brown.
3. Add the onion and ginger. Cook for another 2 minutes.
4. In a small cup, combine the water with the saffron and honey. 
5. Add the water, saffron, and honey to the chicken dish. 
6. Season with salt and pepper. 
7. Bring the mixture to a boil.
8. Cover and allow the mixture to simmer for 20 minutes or until the chicken is tender.
9. Uncover and allow the sauce to thicken if needed. 
10. Sprinkle with parsley and serve with the lemon wedges.

Recipe adapted from BBC Goodfood.com.

One year ago.............................................I made Broccoli Cheddar Soup.
Two years ago...........................................I made Abstract Art Cookies.
Three years ago.........................................I made Fresa Agua Fresca.

Did you already know........................
-Couscous is a pasta made with semolina flour.
-Couscous is a traditional North African food.
-Couscous name is derived from a Berber word meaning well rounded.

Yellow Rice

My husband makes rice often. I prefer flavored rice. I try to get him to buy the yellow rice in the packages but he would rather have white rice. I figured I would try to make some yellow rice to see how it comes out. This yellow rice had a nice flavor. Since it is very easy, I will probably make it from now on then to buy the package. Plus I control the ingredients and it uses up some spices I actually don't use often.

Yellow Rice
2 tsp vegetable oil 
2 Tbsp shallots, chopped fine
3 cloves garlic, minced
1 1/2 cup Jasmine rice
3 cups chicken broth
1 tsp salt
1/4 tsp black ground pepper
1/2 tsp turmeric

Directions: 

1. In a medium saucepan, heat the oil over medium high heat.
2. Add the shallots and garlic. Saute for 3 minutes.
3. Add the rice, chicken broth, tumeric, salt, and pepper.Stir.
4. Bring the rice to a boil.
5. Reduce the heat to medium low and cover.
6. Allow the rice to simmer until tender about 20 minutes.
7. Season to taste with additional salt and pepper. Serve immediately.

Recipe adapted from Food.com.

One year ago............................I made Hawaiian Rolls.
Two years ago..........................I made Fresh Orange Juice.
Three years ago.........................I made Dulce de Leche Rice Pudding.

Did you already know.......................
-In Chinese, the word rice means food.
-Besides Antarctica, all the other continents grow rice.
-There are over 40,000 varieties of rice.

Chimichangas

When I was in high school, I would eat out with my friend. She would order a chimichanga. I had never heard of a chimichanga before she ordered it. She told me it was a fried burrito. It sounded good but I still would order a hamburger. When I was young, my philosophy was why order anything but a hamburger. My philosophy now is to try new foods. I actually have never ordered a chimichanga in a restaurant. Since I like introducing different foods to the kids, I figured I would make some chimichangas. I hardly fry foods so the kids thought this was a nice treat.

Beef Chimichangas
1 lb. ground beef
1/2 cup onions, finely chopped
3 cloves garlic, minced
1 jalapeno, finely chopped
1 tsp dried oregano leaves
salt and pepper, to taste
1 cup pepper jack, shredded
8 (6 inch) flour tortillas
2 cups oil
toppings: sour cream, lettuce, cheese, tomatoes, black olives, onions etc.

Directions: 

1. In a large skillet, brown the meat over medium high heat.
2. Drain the excess oil form the pan.
3. Add the onions, garlic, jalapeno, oregano, pepper.
4. Cook until the onions are tender.
5. Spoon 1/4 cup of the meat mixture just shy of the center of each tortilla. 
6. Top the meat with the cheese. 
7. Fold in the sides almost touching.
8. With the sides tucked in, roll the bottom up tightly to form a burrito.
9. Refrigerate the chimichangas for 20 minutes.
10. In a large saucepan, heat the oil over medium-high heat. 
11. Carefully, add the chimichangas. 
12. Cook for 5 minutes or until golden brown.
13. Remove from the oil and place onto a plate lined with paper towels. 
14. Serve immediately with desired toppings.  

Recipe adapted from Kraft.

One year ago.........................I made Chicken Enchiladas.
Two years ago.......................I made Migas in a Taco Bowl.
Three years ago.....................I made Chicken Salad Roll Up.

Did you already know........................
-Chimichangas are a deep fried burrito.
-It can consist of meat, vegetables, and spices of choices.
-The creation of the chimichanga is unknown but believed to originate in Arizona.

Kentucky Hot Brown

In honor of Kentucky Derby, I made Kentucky Hot Brown. I really wasn't sure how the kids would like this dish. It did have bacon which is always a plus. Kentucky Hot Brown normally is made with roasted turkey breast but to save time I used deli turkey meat. After assembling the open face sandwich, a rich Mornay sauce tops the sandwich. It was so good. My kids loved it. Since my husband wasn't home, I made him up a plate. Reluctantly, he tried it. The kids kept telling him how good it tasted. He agreed with the kids. If you are having a Kentucky Derby party, then serve this dish. I'm betting it will be popular.

Kentucky Hot Brown
4 slices thick bread, like Texas toast
14 oz. deli turkey breast   
8 bacon slices, cooked
2 Roma tomatoes, sliced in quarter
1 1/2 Tbsp unsalted butter
1 1/2 Tbsp all purpose flour
1 1/2 cups heavy cream
1/4 cup Pecorino Romano cheese, plus topping
salt and pepper, to taste
Parsley for topping

Directions:

1. Heat the oven on broil. 
2. Cut the crust from the bread.
3. Toast the bread lightly. 
4. Set onto a baking sheet lined with parchment paper.
5. Place the toast onto the baking sheet. 
6. Top the toast with layers of the turkey. 
7. Place two slices of bacon over each turkey slices.
8. Place the quartered tomatoes on the side. Set aside.
9. In a medium saucepan, melt the butter over medium heat.
10. Whisk in the flour to form a thick roux. 
11. Cook the roux for 1 minute.
12. Whisk in the heavy cream. 
13. Bring the mixture to a boil and allow to simmer for 3 minutes. 
14. Remove from heat and whisk in the Pecorino-Romano cheese.
15. Season with salt and pepper. 
16. Pour the Mornay sauce over the open face sandwiches. 
17. Top with some shredded Pecorino-Romano cheese.
18. Place the sandwiches in the broiler until the cheese is bubbly and golden brown.
19. Sprinkle with Parsley and serve immediately. 

Recipe adapted from Brown Hotel. 

One year ago......................I made Mexican Rice.
Two years ago....................I made Guacamole.
Three years ago..................I made Coconut Cream Cheese Pinwheel Cookies.

Did you already know..................
-In 1926, the Brown Hotel in Kentucky had over a thousand guest attending their dinner dance.
-Around midnight, the band would take a break and the guest would retire to the kitchen for a meal. 
-Chief Fred Schmidt created the hot brown for the hungry dancers.