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southwestern pasta salad

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.

Ingredients

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:

green pepper
1/2 jalapeno pepper
1/2 red onion (long slices)
1 lb cherry tomatoes
1 large english cucumber
1/2 c cilantro

Then add:

1 can sliced olives
1 can black beans, drained

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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.

corn and chili.

 

Drain pasta and add to vegetables.  Drizzle two Tbsp of jalapeno olive oil and 11 oz bottle cilantro lime dressing (I used stonewall kitchen).

 

 

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Add a little crumbled cotija cheese, or cheddar. Refrigerate for an hour or longer, it gets better the longer it sets.

 

Enjoy!

 

First Beach – La Push, WA

Post by @Froggie007.

Source: First Beach – La Push, WA

Madrona Tree

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Lessons in Steel

The finest steel has to go through the hottest fire.    ~Richard M. Nixon

Source: Lessons in Steel

Source: Froggie’s Coconut Cream Pie

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Sometimes you just have to make a cream pie the old fashioned way, with lots of cream and egg yolks.  This is a perfect holiday dessert item.

For this recipe I decided on a soft snickerdoodle butter crust.  If you don’t want it as sweet you may use your favorite pie crust recipe.

 

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Snickerdoodle pie crust

8 store bought snickerdoodle cookies, crushed
1/4 c butter, melted

Preheat oven to 350. Mix butter with crushed snickerdoodles and press into a deep dish pie pan. I go halfway up the sides. Bake until slightly toasted. Remove from oven and let cool.

Meanwhile, take 1/2 cup flaked coconut and spread it out onto a cookie sheet and let it bake 8-10 minutes or until brown. Remove from heat and let cool.

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Coconut Custard

1½ cups coconut milk
1½ cups whipping cream or half and half
5 egg yolks
2 tablespoons Malibu coconut rum
¾ cup sugar
4 tablespoons cornstarch
1 tablespoon butter
1½ cups flaked, sweetened coconut
1½ teaspoons vanilla

In a large bowl mix coconut milk and cream. Add egg yolks and whisk together with milks. Set aside.

Add sugar and cornstarch to a heavy-bottomed saucepan over medium-low heat. Whisk egg and milk mixture together once more and then slowly begin to add to the sugar and cornstarch, whisking together constantly.

Increase temperature to medium, and bring custard mixture to a boil. Continue to stir until boiling and then boil one minute. Mixture will thicken as it boils. Make sure you stir constantly to prevent burning.

Remove from heat and add butter, coconut and vanilla.

Spread custard into pie crust. Cover lightly with plastic wrap and chill in the refrigerator until set, about 30-45 minutes.

Whipping Cream

2 cups heavy whipping cream
1/2 cup  powdered sugar
1 teaspoon vanilla

Add heavy whipping cream to large  chilled bowl. Whisk with an electric mixer just until stiff peaks form.  Add sugar  and vanilla and fold just until combined.
Spread whipped cream on top of coconut custard. Refrigerate until ready to serve.
When ready to serve, top with toasted coconut.

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Happy holidays!

 

Froggie’s Tadpoles

An impromptu photoshoot of 3 of my 4 children in Big Cottonwood canyon, Utah last week.

Source: Froggie’s Tadpoles