i know it's been quite a while since we've talked...quite a bit, and not much at all, has been happening. minus a couple of milestones, let's just say 2010 didn't happen--skip right over it and move ahead with 2011. sound good? thought you'd like my magical logic! the one big important thing that did happen in the 'year we shall not mention' was we bought a house! i now have the kitchen i've always wanted with enough room to feed the masses!! the pictures/improvements will have to be a later edition, though; much work to be done.
enough with the blah-blah-blah, let's get on with the good stuff--FOOD. with my new attitude towards life this year and the fact that i've been exercising like crazy (phoo got a little fat), i've found this new energy and urge to do something productive as often as possible. which is where we are tonight with my 'mashup of all thangs yummy!'
jalapeno cheese bread
yield: 1 loaf
ingredients
1 package yeast
1 cup water
1 egg, beaten
2 tablespoons butter
4 cups all-purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1/4 teaspoon garlic salt
1 pound shredded cheese (cheddar and monterrey)
4 tablespoons chopped jalapenos
1 tablespoon crushed red pepper
directions
dissolve yeast in warm water in a large bowl; let stand 5 minutes. combine dissolved yeast, egg and butter; mix until butter melts. combine 3 cups flour, sugar, salt and garlic salt. gradually add flour mixture to yeast mixture, beating at medium speed of electric mixer until smooth. beat in peppers, cheese, pimiento, onion and enough of the remaining flour to form a soft dough. turn dough out onto a well-floured surface and knead 1 minute. shape dough into a loaf; place in a greased 9 x 5 x 3-inch loaf pan. cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk. preheat oven to 400 degrees. bake 40 to 45 minutes or until done and loaf sounds hollow when tapped. remove from pan and allow to cool on wire rack.
green chili chicken and cheese soup
ingredients
32 ounces chicken broth
12 ounces beer
1 1/2 pounds mixed cheeses (cheddar and monterrey)
32 ounces water
1 can whole kernel corn, drained
7 ounces green chiles
3-6 ounce chicken breasts, cubed
salt and pepper
cornstarch slurry
directions
season and fully cook chicken in a large skillet; reserve. in a large pot, combine chicken broth, cheeses and beer over low heat until melted. puree with blender until smooth. add water and stir in corn, chiles, and chicken. turn up heat to boil and season to taste. if you desire a thicker soup, add a cornstarch slurry while at a boil.
chocolate peppermint brownie
yield: 1 9 inch cake pan
ingredients
3/4 cup vegetable oil
2 cups sugar
2 teaspoons vanilla extract
4 eggs
1 1/3 cups all purpose flour
1 cup baking cocoa
1 teaspoon baking powder
1 teaspoon salt
1/2 cup crushed peppermint
1 cup white chocolate chips
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1/4 crushed peppermint
directions
preheat oven to 350 degrees. grease 1 9 inch cake pan. combine oil, sugar, vanilla in a large bowl. add eggs one at a time. in a separate bowl mix flour, cocoa, baking powder, and salt. gradually add dry mixture to creamed mixture, stirring thoroughly. mix in crushed peppermints. pour mixture in to pan. bake 40 minutes, or until firm. let cool, invert on to serving plate and set aside. in a small microwavable bowl add chocolate chips and vegetable oil. microwave in short intervals until completely melted. add both extracts and peppermints; stirring to combine. pour on top of brownie and let set.
homemade caramel sauce
ingredients
2 1/2 cups white sugar
1-14 ounce can sweetened condensed milk
3 tablespoons butter
8 ounces milk
1 teaspoon vanilla extract
directions
combine sugar, condensed milk and butter in a medium sauce pan over a very low temperature. stir occasionally until mixture is completely dissolved. increase heat to low-medium and stir constantly. color will change and mixture will thin, but remain grainy. when you have reached desired color, remove from heat. add milk and vanilla and stir to dissolve remaining sugar. let cool to room temperature and store in an air-tight container.
No comments:
Post a Comment