5 Avocados diced
medium chopped onion
couple tablespoons of lime juice
kosher course salt
minced garlic
2 chopped tomatoes
cilantro
hot pepper flakes (obviously optional)
Put lime Juice, salt, garlic, pepper flakes, cilantro in a bowl
Chop/dice all the vegetables add to bowl
mix it all together and refrigerate.
I usually make it 24 hours before I want to use it, because everything has a chance to marinated, mingle, and socialize.
It's more like a Guacamole Salsa. I Don't get the Avocados too ripe, i get them so they're soft and keep their form when I dice them.
Try it! Lemme know
Tuesday, April 24, 2007
Saturday, January 27, 2007
The Beast Inside my Kitchen!!!
Most anyone who knows me knows that I cook to relax. For the last couple of weeks I've been a bundle of nerves especially the weekends. Yesterday, I was so antsy and so restless. I got off work and went to the store and purchased a crazy amount of groceries... where was I going to pull all these things? It didn't matter because I know I would be cookin up some stuff later. So true, so true.
Because it's been a hectic week, I needed to do some house cleaning. I only worked 1/2 day yesterday so I figured it would be the perfect time to get some house work done and then do my cooking therapy.
Now why is it that when you take time off work to get things done you're so busy preparing to get things done that you don't actually get things done?
Yeah, you know exactly what I mean.
It was actually about 4 or 5 pm before I cleaned the house and was ready to cook... cook I did.
I don't know who that mad woman was last night.... AND thing morning but she did a cooking marathon that would make a small King and his court bow down before her excellency in worship.
Never had I cleaned the kitchen, done some many dishes, dirty so many dishes, re cleaned them and cooked so much all at one time nonstop. I felt like a well oiled machine.
First up... Stuffed Shells! I was torn between these and lasagna. Effort and ingredients would be the same, the actual pasta and layout would be different. Here this is a real dilemma. I tried to do a poll with my friends on which one to make. They didn't care really, they just wanted to know when it come and eat! It had been years since i made stuffed shells. Of course I used my secret recipe to enhance the sauce and filling. The meat sauces was the basic spaghetti sauce creation with 2 special ingredients that make all the difference. The meat was a blended ground beef and Italian sausage medley with onion and minced garlic. I omitted the pepperoni slices but it is great just the same. With the Jumbo pasta shell simmering I mixed the ricotta with egg, Parmesan, Italian seasonings, shredded Monterey, Colby and Jack cheeses. After the shells were cooked and drained I put some of the sauce on the bottom of the pan, then picked up the shells and stuffed the cheese mixture inside. With a final layer of sauce and grated cheese on top.. they were in the oven and I was on to the next task. I made 2 pans of Stuffed shells.
Next was a comfort of all comfort foods... Macaroni and Cheese. I don't know what it is about me and mac n Cheese. I love making it. Even though I don't eat that much of it, I love making it. And I weigh them. I have NO IDEA WHY, but some where in my mind the heavier it is.... the better. Seriously who doesn't like that cheesy heavy goodness sticking to your ribs and making you drag yourself to the nearest couch to unbutton that top button on your pants.. so your tummy can spread across your lap all happy and full? Mmmmm Mmmmm MMMMM!
I made one really heavy... (this has got to be at least 5-7lbs.)
After pulling out the Shells, putting in the Mac and washing up those pots and pans, I grabbed a 3 lb bag of chicken breast and began to simmer that. I had a couple of ideas for the chicken. I could do chicken cutlet Parmesan but I already had a pasta dish. Two of them to be exact. I could to tortilla soup, which is always a tasty winter time meal. But then again.... I wasn't plan on eating all of this stuff. I would need to be able to put it into something easily transportable. Oh yeah... .I know.... something I probably haven't made for more than 10 years! Chicken Enchiladas! WOW, Ali was like in 3rd grade last time I made these. I simmered my chicken and sliced my onions and green chilies. I wanted to throw in Jalopenos but I'm finding not too many of my friends go for the really spicy things. I had just bought a stack of corn tortilla's, I like them better than the flour. The flour are easier to work with but the corn has a better taste in my opinion. Since it would take while for the chicken to simmer and you can't do much until it's finished.. I decided to make my favorite cake. I had just made it and decided... what the heck, My daughter's Birthday is Tomorrow why not.
Now if you were saying you expected me to go to the cupboard and pull out a box of Duncan Hines.....WRONG ANSWER! This is the Cake of all cakes. The KING of all cakes. The Duchess of all chocolate Delights. People offer me money for a tiny taste of this rich creamy goodness. Ladies and gentleman..... I present: Triple Layer Peppermint Torte. A moment of silence, please, in honor! I measured out the flour, sugar, baking powder and baking soda and salt. next... behold... the cocoa! MMMMM you can taste it already too. I mixed the dry ingredients together so they would be well blended. Next the egg, oil, milk and vanilla. I did this old skool and mixed it by hand and wooden spoon. (beating up food helps me to de-stress and work out frustrations) 200 strokes by hand! The burn in my arm felt good. With 3 cake pans prepped, I put the cake in the oven for 20 minutes.
Since the chicken would take a while longer I wrapped up the other food I had prepared and put it in the fridge. Cleaned more dishes and wiped the counter. By this time, it was getting pretty late and I was actually tired before midnight. I would have to finish in the morning. When the cakes were done I left them on the counter to cool. I turned off the chicken. Wrapped it up and sat on the couch to read. Next thing I knew it was 4:30 this morning. I sat up and realized..... uh oh...... I'm still antsy. That feeling in the pit of my stomach that would make me go crazy if I didn't channel in and focus on something else. I woke up went to the living room and sat in silence waiting for the day to speak to me and let me know how we would accommodate each other. I knew I would be cooking again.... my frustrations and anxiousness wasn't gone. Therefore there was still more cooking to be done! I jumped up and pulled out the chicken from the night before. Placed the breasts on the counter in a bowl and began shredding away. I prepared the sauce on the stove and let that slowly warm. Added the green chilies, onion, sour cream and so one. When the chicken was shredded I added that too. Let it simmer. I figure my neighbors are hating me about now. They're always commenting me on the smells that drift around my little patio. I pulled out a pan and began my assembly work: tortilla, filling, roll. Sauce cheese back. The buzzer just went off! I have 3 pans of Chicken Enchiladas! I had some homemade French bread and sugar cookies next on the list. But I have a lunch date at 3:30 uptown in the next county. And I have niece who promised me a form to help her sell girls scout cookies. So for now, my cooking frenzy is over. But only for now. When I come back later tonights I'm anxious to Finish the King of all cakes and Duchess of all delights.... and whatever else I can.
I feel SOOOOOOO much better. Sure I'm still a little antsy but now I feel like I can cope through the day a little more.
Gotta love the therapy of cooking!
Because it's been a hectic week, I needed to do some house cleaning. I only worked 1/2 day yesterday so I figured it would be the perfect time to get some house work done and then do my cooking therapy.
Now why is it that when you take time off work to get things done you're so busy preparing to get things done that you don't actually get things done?
Yeah, you know exactly what I mean.
It was actually about 4 or 5 pm before I cleaned the house and was ready to cook... cook I did.
I don't know who that mad woman was last night.... AND thing morning but she did a cooking marathon that would make a small King and his court bow down before her excellency in worship.
Never had I cleaned the kitchen, done some many dishes, dirty so many dishes, re cleaned them and cooked so much all at one time nonstop. I felt like a well oiled machine.
First up... Stuffed Shells! I was torn between these and lasagna. Effort and ingredients would be the same, the actual pasta and layout would be different. Here this is a real dilemma. I tried to do a poll with my friends on which one to make. They didn't care really, they just wanted to know when it come and eat! It had been years since i made stuffed shells. Of course I used my secret recipe to enhance the sauce and filling. The meat sauces was the basic spaghetti sauce creation with 2 special ingredients that make all the difference. The meat was a blended ground beef and Italian sausage medley with onion and minced garlic. I omitted the pepperoni slices but it is great just the same. With the Jumbo pasta shell simmering I mixed the ricotta with egg, Parmesan, Italian seasonings, shredded Monterey, Colby and Jack cheeses. After the shells were cooked and drained I put some of the sauce on the bottom of the pan, then picked up the shells and stuffed the cheese mixture inside. With a final layer of sauce and grated cheese on top.. they were in the oven and I was on to the next task. I made 2 pans of Stuffed shells.
Next was a comfort of all comfort foods... Macaroni and Cheese. I don't know what it is about me and mac n Cheese. I love making it. Even though I don't eat that much of it, I love making it. And I weigh them. I have NO IDEA WHY, but some where in my mind the heavier it is.... the better. Seriously who doesn't like that cheesy heavy goodness sticking to your ribs and making you drag yourself to the nearest couch to unbutton that top button on your pants.. so your tummy can spread across your lap all happy and full? Mmmmm Mmmmm MMMMM!
I made one really heavy... (this has got to be at least 5-7lbs.)
After pulling out the Shells, putting in the Mac and washing up those pots and pans, I grabbed a 3 lb bag of chicken breast and began to simmer that. I had a couple of ideas for the chicken. I could do chicken cutlet Parmesan but I already had a pasta dish. Two of them to be exact. I could to tortilla soup, which is always a tasty winter time meal. But then again.... I wasn't plan on eating all of this stuff. I would need to be able to put it into something easily transportable. Oh yeah... .I know.... something I probably haven't made for more than 10 years! Chicken Enchiladas! WOW, Ali was like in 3rd grade last time I made these. I simmered my chicken and sliced my onions and green chilies. I wanted to throw in Jalopenos but I'm finding not too many of my friends go for the really spicy things. I had just bought a stack of corn tortilla's, I like them better than the flour. The flour are easier to work with but the corn has a better taste in my opinion. Since it would take while for the chicken to simmer and you can't do much until it's finished.. I decided to make my favorite cake. I had just made it and decided... what the heck, My daughter's Birthday is Tomorrow why not.
Now if you were saying you expected me to go to the cupboard and pull out a box of Duncan Hines.....WRONG ANSWER! This is the Cake of all cakes. The KING of all cakes. The Duchess of all chocolate Delights. People offer me money for a tiny taste of this rich creamy goodness. Ladies and gentleman..... I present: Triple Layer Peppermint Torte. A moment of silence, please, in honor! I measured out the flour, sugar, baking powder and baking soda and salt. next... behold... the cocoa! MMMMM you can taste it already too. I mixed the dry ingredients together so they would be well blended. Next the egg, oil, milk and vanilla. I did this old skool and mixed it by hand and wooden spoon. (beating up food helps me to de-stress and work out frustrations) 200 strokes by hand! The burn in my arm felt good. With 3 cake pans prepped, I put the cake in the oven for 20 minutes.
Since the chicken would take a while longer I wrapped up the other food I had prepared and put it in the fridge. Cleaned more dishes and wiped the counter. By this time, it was getting pretty late and I was actually tired before midnight. I would have to finish in the morning. When the cakes were done I left them on the counter to cool. I turned off the chicken. Wrapped it up and sat on the couch to read. Next thing I knew it was 4:30 this morning. I sat up and realized..... uh oh...... I'm still antsy. That feeling in the pit of my stomach that would make me go crazy if I didn't channel in and focus on something else. I woke up went to the living room and sat in silence waiting for the day to speak to me and let me know how we would accommodate each other. I knew I would be cooking again.... my frustrations and anxiousness wasn't gone. Therefore there was still more cooking to be done! I jumped up and pulled out the chicken from the night before. Placed the breasts on the counter in a bowl and began shredding away. I prepared the sauce on the stove and let that slowly warm. Added the green chilies, onion, sour cream and so one. When the chicken was shredded I added that too. Let it simmer. I figure my neighbors are hating me about now. They're always commenting me on the smells that drift around my little patio. I pulled out a pan and began my assembly work: tortilla, filling, roll. Sauce cheese back. The buzzer just went off! I have 3 pans of Chicken Enchiladas! I had some homemade French bread and sugar cookies next on the list. But I have a lunch date at 3:30 uptown in the next county. And I have niece who promised me a form to help her sell girls scout cookies. So for now, my cooking frenzy is over. But only for now. When I come back later tonights I'm anxious to Finish the King of all cakes and Duchess of all delights.... and whatever else I can.
I feel SOOOOOOO much better. Sure I'm still a little antsy but now I feel like I can cope through the day a little more.
Gotta love the therapy of cooking!
Monday, January 01, 2007
Holiday Candied Pretzel Rods
This ideah is soo easy and soo fun! I did 2 bags of these for christmas and will prolly do it again for valentines day. Kids LOVE it!
get a couple bags of carmels for melting
Holiday colored m & m's
Holiday colored sprinkles
holiday colored sugars.
honey roasted peanuts
dry roasted peanuts
toffee covered peanuts
White chocolate for melting
Milk or dark chocolate for melting.
A couple of loaf pans filled to the top with sugar or salt. U will use this to hold your pretzel rods up while they dry. I haven't found a better way to do this.
8 x8 foil trays for each of your candies, sugars, and nuts.
As the melted caramels dry pretty quickly you will need to act quickly from step 2 through step 3.
Step 1: in a double boiler melt your caramels on low to medium heat.
step 2: tip double boiler and roll at least 1/2 of the pretzel rod in caramel
step 3: quickly roll caramel dipped pretzel in candy, sugar or peanuts of your choice. (The caramel is the "glue" that sticks the candy to the rods. You may need to lightly press or tap the candy/peanut coated pretzel in the palm of your hand so secure them.)
step 4: Stand the pretzel rod in the sugar until cooled
Repeat steps 2-4 until all the pretzels have been dipped and rolled.
Melt the white chocolate and the milk chocolate seperately.
drizzle over or dip pretzels. Again stand upright in sugar to cool.
Have fun! use the green and red m and m's for christmas, the pink, red and white for valenties, the brown and orange for halloween... you get the pictures. Also very good with crushed up candy canes of all flavors. Be creative!
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