New Attempts turn into "Hopefully" new holiday traditions, Part 1

So, this year I made some holiday goodies- snickerdoodles and other cookies, Kahlua and 4 different kinds of chocolate truffles...  And I have decided that next year its just Kahlua and truffles!!!  Although, the Kahlua I will make late spring/early summer...  only because it really should age, and the longer the better! :)  I did an online search for a good yet easy Kahlua recipe (some recipes take 2 months just to make it- that doesn't include aging!)  So I searched, and I searched... most recipes call for instant coffee- but I don't care for instant coffee, and wanted a "real" coffee taste in my Kahlua!  So, I finally found a recipe that looked like it was easy to make, it used ground coffee and had LOTS of positive comments about it (if there's one thing I learned- if comments on the recipe are available ALWAYS read them... they can be really helpful!!!).  I decided to try it!  So- here's the Kahlua recipe that I used (from another blogger- www.cupcakeproject.com).  I will say this recipe filled an old champagne bottle PLUS a rum bottle... I would suggest having dark bottles that have screw on lids....  makes it easier to store! :)  Oh, and I used Burnett's vodka... its only $9 at the liquor store here in Baker... Next time (if I can afford it, I will try Everclear...)

Homemade Kahlua

Makes about 1.5 liters

• 6 cups brewed coffee (Use your favorite kind! I used Goshen coffee since I know that Bride and Groom 3.0 and many of my coffee connoisseur friends love it.)
• 1 pound light brown sugar
• 3 1/2 tablespoons vanilla extract
• 1/2 liter of vodka (If you have access to a pure grain alcohol like Everclear, you may want to use that. I simply used SVEDKA Vodka and it worked just fine.)

1. While the coffee is still hot, mix in the brown sugar.
2. Let cool.
3. Mix in vanilla and vodka.
4. Serve over ice, in mixed drinks like a frozen mudslide, or use to make a cupcake (post coming soon).

Read more: http://www.cupcakeproject.com/2009/12/homemade-kahlua-using-your-favorite.html#ixzz1halXlnyb

Enjoy!

Making the Mexican grade

Well, its been awhile since I’ve posted anything…  but I made enchiladas this week that even my husband couldn’t criticize!  So- my husband grew up eating Mexican food in Southern California- the REAL Mexican food.  Oh, and his dad had a Mexican nanny growing up that was very close with the family.  So DH (dear husband) also grew up eating her authentic Mexican food.  Needless to say, when it comes to Mexican food, DH is hard to please.  And I don’t cook it very often- because I know it just won’t compare to Nana’s.  However, I decided to try a Mexican meal that was outside our normal burritos…  I made elk enchiladas, Mexican rice, refried beans and homemade guacamole.  DH’s comment was “This is just like eating at a Mexican restaurant, only better!”  I’VE MADE IT!!  I might even be brave enough to try other Mexican dishes… MAYBE!!  So, here are my recipes for Elk Enchiladas and Easy Mexican rice!

Elk Enchiladas

1 lb ground elk or ground beef

1 small onion, chopped

1 poblano pepper, seeded and chopped

1 anaheim pepper seeded and chopped

1 tsp garlic powder (more or less to taste)

1 tsp salt (more or less to taste)

2 cans enchilada sauce

8-10 flour tortillas

Oil for frying tortillas (I used coconut oil, but olive or veggie oil would work too)

Cheddar cheese

Preheat oven to 350-375.  Brown meat with onions, add peppers and sauté until onions and peppers are soft.  Turn off heat.  Heat oil in a separate pan.  Fry tortillas until just golden brown on both sides.  Fill fried tortillas with meat mixture and small amount of cheese, roll and place seam side down in a 9x13 pan.  Once all the tortillas are filled, rolled and in pan, top with enchilada sauce, leftover meat and cheese.  Bake 20-25 minutes, until hot and bubbling.   

Easy Mexican Rice

3 Tbs veggie oil (I used olive oil)

1 cup long grain white rice

2 1/2 cups chicken broth

1 (4oz) can tomato sauce (I didn't have tom. sauce, so I used a can of tom. paste diluted with water)

1-2 cans Rotel (I canned my own version of Rotel this summer, so I used a pint sized jar)

1 1/2 tsp salt

chili powder (to taste)

cumin powder (to taste)

Cheese- monterey jack or cheddar

Heat vegetable oil in a large skillet over medium heat. Stir in rice; cook and stir until rice is lightly browned and gives off a toasted fragrance, 5 to 7 minutes. Stir in the chicken broth, tomato sauce, Rotel, salt, cumin, and chili powder. Bring to a boil, then reduce heat to low. Cover and simmer until rice is tender, about 25 minutes, stirring occasionally. Spread cheese on top, then replace the lid and allow the cheese to melt, about 5 minutes more.

Enjoy! :)

Catching up and another recipe

So, apparently today is the day I am using to get caught up on my blog...  I haven't posted anything in awhile, and had 3 recipes to share!  The last few weeks have been extremely crazy-busy ones, since I've been helping a neighbor in their garden and canning over 300# of tomatoes... (with another neighbor!)!  That doesn't include the pears, peaches, apples and peppers we've done either.  We made salsa, spaghetti sauce and LOTS of just plain canned 'maters...  But, my pantry is full and I'm happy! :)  Anyway... onto last night's dinner recipe! :)

I have a recipe from a friend of my moms for chicken casserole.  Its kinda plain, so I decided to spice it up a bit!  Here it is!

"Spicy" Chicken Casserole

1 pkg Keebler Club crackers
1 stick (1/2 C) butter (I used Smart Balance), melted
Combine; press 1/2 of mixture into bottom of 9x9 baking pan

3-4 chicken breasts, cooked and cubed
Layer on top of cracker crumbs

1 can Cream of Chicken soup
1 C sour cream (I didn't have enough sour cream, so I made up the difference with some mayo and goat yogurt)
1/2 C water
1/4 C poblano peppers, finely chopped
1/4 C anaheim peppers, finely chopped
Combine and pour over chicken; sprinkle with remaining crackers mix.

Bake at 350 approx. 30 minutes, until bubbly and brown.

Enjoy!

Anybody thirsty?

I have had a watermelon sitting on my counter for over a month now... Why I haven't used it, I don't know... guess I wanted to use it for something "special"... so, last night, I decided to make a Watermelon daiquiri... Then decided to add mint... WOW!!  Was it refreshing!!!  Now I can't wait for summer to get here so I can get FRESH watermelon and try it!!!  So, here is the recipe for a Watermelon-Mint Daiquiri!

Watermelon-Mint Daiquiri

Watermelon (use as much or as little as you want)
2-3 sprigs fresh mint
2 oz rum
ice

Combine all in blender and blend until smooth.  Adjust to taste.

Enjoy! :)

The Joy of Knowing Where Your Food Comes From...

To me, there is nothing better than eating my family's homegrown, grassfed beef, or eating a chicken that I raised myself.  I know exactly what they've been eating, I know that they are hormone free and the tasted is just better!  This fall, I have had the opportunity to help a neighbor out, and pick fresh produce and preserve it for the winter- beans, bell peppers, anaheim peppers, poblano peppers and tomatoes- lots and LOTS of tomatoes.  I am very thankful that my pantry will be stocked this winter, my freezer is full and our grocery bill will be less than normal! :)

So- as I was processing peppers last week, I decided to make some stuffed bell peppers.  I didn't have/use a recipe, I just started adding things to a skillet and hoped it would taste good!  Man, oh man!!!  Was it delicious!!!  So, here is my recipe:

Chicken Stuffed Bell Peppers

4 bell peppers, tops cut off and seeded
2 chicken breasts, diced and sauteed with salt and pepper (I cooked them in EVOO till they were golden brown on the outside)
1 onion, diced
3 cloves garlic (to taste), minced
2 poblano peppers, finely chopped
2 anaheim peppers, finely chopped
1/4 tsp red pepper flakes (to taste)
1 can cream of mushroom soup
1 C chicken broth/stock
Salt and pepper to taste
1 C shredded cheddar cheese

Saute onions and garlic in EVOO (in same pan that you cooked the chicken in) until soft, add a couple tablespoons of the broth to deglaze the pan.  Add poblano and anaheim peppers and saute until soft.  Add red pepper flakes and chicken.  Combine soup and broth in a bowl and add to chicken mix in pan.  Bring to a simmer, salt and pepper to taste.  Place bell peppers in a baking dish (open side up!)- spoon filling into peppers to fill to top.  Bake at 375 for 12-15 minutes until bell peppers are cooked through- top with cheese the last couple minutes to melt cheese.

Enjoy!

Barbecue Sauce- for the season that's ALMOST over....

So, tonight I tried a TOTAL experiment!  I knew we were having ground beef-somehow...  just not sure what I was going to make with it... I could've made stuffed zuccini, but we just had that last week...  I thought about hamburgers, but I don't have any buns, didn't want to make any and I'm REALLY trying to cut back on the wheat/gluten again.  So... I had a pound of ground beef defrosting on the counter...  what to do?  I also had a bowl of over-ripe apricots that my neighbor had given me...  what to do with those?!  Wait a minute- how about an Apricot BBQ sauce?!  PERFECT!!!  So, I went online and started looking for recipes... most of them called for apricot preserves... I just wanted to use the apricots before they went bad here people!!!  So, my next thought- make up something!  So- here is the end product... a VERY easy barbecue sauce that uses REAL apricots... NOT preserved ones!!  Hope you enjoy!!

Chipotle Apricot "Barbecue" Sauce

1/2 onion, chopped
2 Tbs oil (I used a mix of coconut and olive oils)
3 cloves garlic, minced (I used a garlic press)
5-6 Apricots, chopped
1 can diced Tomatoes, drained
2 Tbs Apple Cider Vinegar
1Tbs brown sugar
1/4 C catsup
1/2 tsp chipotle pepper powder (more or less to taste!  Chipotle powder is pretty spicy- so use a little and make sure you taste it before adding more!)

Saute onions in oil until soft.  Add garlic and saute for 1-2 minutes.  Add tomatoes and apricots.  Stir to mix well.  Add vinegar, sugar catsup and chipotle pepper powder.  Stir well and let simmer on low until thick and saucy.  Serve over meat.

I served this over hamburger patties with grilled corn on the cob and grilled zucchini.  But, this would be EXCELLENT over chicken, seafood, pork or over meatballs (pour sauce over meatballs before baking!).  I know I will be making this sauce again- I think Aaron will demand it!

Enjoy! :)

Belated Promised Blog Post

So, I neglected to put up the promised blog post a couple weeks ago.  Tonight's post is an attempt to make up for it (I will eventually post the recipe from dinner that night a couple weeks ago!).  My family (on dad's side) is from England.  My dad is a naturalized citizen, so I am technically first generation American!  Growing up, we always enjoyed "English" meals- roast beef and yorkshire puddings, boiled beef and taters, Christmas cake (fruit cake on steroids- that actually tastes AMAZING!) and various other sundry meals and food items.  One of my favorite has always been Mince Meat.  And no, I'm not talking about mince pie (yuck!!!  I still remember my first and most likely LAST taste of mince pie!), I'm talking MINCE MEAT people!!  A wonderful, and delicious beef and veggie gravy over mashed potatoes!  Its heaven!!  So, in honor of my Gran (dad's mom who passed away from cancer a month ago tomorrow) we are having Mince Meat for supper tonight- and I am passing along a childhood favorite!  So, here is the "recipe" (by now you should have figured out I don't really cook according to "recipes"- unless is something that I believe CANNOT be done any other way!!) and I hope it leaves you with as many fond memories as it has me!

Mince Meat

1 lb ground beef
1 onion, chopped
3-4 med-large carrots, chopped
2-3 stalks celery, chopped
5-7 potatoes, cubed, boiled and mashed (or you can use instant if you prefer!) ;)
4-5 C beef broth/stock (I use beef broth powder and some onion soup mix!)
1-2 Tbs cold water
1-2 Tbs flour (same amount of flour as water to thicken gravy)

Brown ground beef and onion in a large saucepan.  Add chopped carrots and celery and stir to mix with beef/onions.  Add beef broth/stock. Bring to boil and simmer until carrots and celery are tender.  Mix cold water and flour to make a semi-runny paste.  Slowly stir into beef mix and let simmer till cooked to desired thickness.  If necessary, you can make and add more flour paste to thicken more, or add a little water to dilute gravy.  Serve over mashed potatoes with garlic bread (or whatever type of bread or rolls you prefer) on the side.

Enjoy!