Because EVERYTHING is better green!Ingredients5 anaheim chili peppers, roasted and chopped *(please see below for how to do this properly)2 pounds pork loin, cut into bite sized chunks1 small whit…
Source: Froggie’s Chili Verde
6 medium apples (Jonathan, Jonagold or Granny Smith)
1/2 cup packed dark brown sugar
1/2 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ginger
1/4 teaspoon salt
3 tablespoon lemon juice (don’t skimp on the lemon, it not only prevents your apples from discoloration but it gives the caramel an edgy flavor)
1 tablespoon vanilla
1/3 cup heavy cream
2 tablespoons cornstarch
4 tablespoons browned butter
Preheat oven to 450 degrees F. Use your favorite crust or a premade one from store to line your pie pan.
Peel and slice apples. Sprinkle with lemon juice. Combine dry ingredients in large bowl and add apples. Toss to mix. Whisk cornstarch in cold cream. Melt butter in heavy skillet, stirring until brown. Add cream and vanilla. Add apple mixture and cook approximately 8 minutes, to soften apples. Turn into pie shell.
Add top crust. Seal, flute edge…
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It’s that time of year! And these are a delicious way to enjoy it.
3 Tablespoons butter (browned)
5 1/2 cups mini marshmallows
1 Tablespoon brown sugar
2 teaspoons pumpkin pie spice
1 cup butterscotch chips
Butter a 9×13 pan (or 10×10 if you’d like thicker treats). In large saucepan on medium high heat stir butter until melted. Continue stirring until butter turns brown. Don’t overcook or scorch. Lower temp to low-medium and add marshmallows, stirring constantly until melted. Remove from heat.
Add the brown sugar and pumpkin pie spice and stir together. Add the butterscotch cups and stir until mixed and is beginning to melt.
Pour into pan. Let cool, Cut into squares and serve!
Perfect for parties.
Posted in food, recipes, Uncategorized, tagged almond tres leche, best tres leche cake recipe, coconut tres leche, Froggey, Froggie, From the Lilypad, mexican cake, mexican dessert, moist cake, tres leche on July 31, 2016| Leave a Comment »
Topping: canned whipping cream, toasted coconut and maraschino cherries
Strawberry Almond variation: Bake as above. For milk blend instead of coconut milk and coconut creamer, substitute 1 c Italian sweet cream. Add a tsp almond extract. Garnish with glazed strawberries and toasted almonds.
Posted in food, Uncategorized, tagged Froggie, From the Lilypad, infused olive oil, jalapeno, pasta salad, recipe, sciabicas olive oil, southwestern pasta salad, spicy, spiral pasta on July 7, 2016| 2 Comments »
It has all the best of ingredients. This New Mexican gal is very happy to be blending my favorite ingredients into this cool, crisp summer salad. It has the added benefit of being absolutely beautiful.
1 bag fusilli (spiral pasta), or pasta of your choice. Prepare according to instructions, and leave in cool water while prepping the rest of the ingredients.
Chop the following:
1/2 jalapeno pepper
1/2 red onion (long slices)
1 lb cherry tomatoes
1 large english cucumber
1/2 c cilantro
1 can sliced olives
1 can black beans, drained
In saucepan heat olive oil (I used an infused jalapeno one) on medium high heat and add:
2 ears of corn, slice off kernels
1 cup chopped Hatch New Mexico green chile, or two cans of canned green chile
3 Tbsp chopped red onion
Cook til charred. Remove from heat, cool and then add to freshly chopped vegetables.
Drain pasta and add to vegetables. Drizzle two Tbsp of jalapeno olive oil and 11 oz bottle cilantro lime dressing (I used stonewall kitchen).
Add a little crumbled cotija cheese, or cheddar. Refrigerate for an hour or longer, it gets better the longer it sets.