Feeds:
Posts
Comments

Posts Tagged ‘Froggie’

19225727_10213020802055762_4576135221705621839_n

 

INGREDIENTS:

1/2 cup (1 stick) unsalted butter, softened
1/4 cup cream cheese, softened (use cream cheese in a block or spreadable, don’t use fat-free, light or whipped)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1 teaspoon baking soda
1/4 teaspoon salt, optional and to taste
2 1/4 cups semi-sweet chocolate chips or chunks (I used 1 cup chips and 1 1/4 cups chunks)

Directions:

Preheat oven to 360.

Cream together butter, cream cheese, sugars. Add egg and vanilla.

Mix dry ingredients together. Add to Sugars. Add chips/chunks.

Chill dough in freezer for up to an hour.  Scoop into tablespoon size scoop, and then flatten slightly. Bake 8-10 minutes. Remove and Eat. Stays soft due to the cream cheese, keep in covered container for up to a week, or freeze and it will stay long enough for you to nibble until you get fat)

Read Full Post »

Coconut Tres Leche

coconut tres leche

Ingredients

  • 1 box white cake mix
  • 1/2 cup melted unsalted butter
  • 5 eggs
  • 1/2 teaspoon vanilla extract
  • 1 1/3 c water
  • 1 (14 ounce) can sweetened condensed milk
  • 12 oz coconut milk
  • 1 /2 cup whipping cream
  • 1/2 cup coconut creamer

Topping:  canned whipping cream, toasted coconut and maraschino cherries

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch baking pan.
  2. In large bowl mix dry cake mix, butter, eggs, vanilla and water until well blended.
  3. Pour batter into prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 30 minutes.
  5. Pierce cake with fork tines, chopstick or base of wooden fork, poke holes every couple of inches
  6. Combine the coconut milk, condensed milk, whipping cream and creamer together. Pour over the top of the cake.
  7. Prior to serving, spread whipping cream and your fruit of choice over the cake. Be sure and keep cake refrigerated until about 20 minutes before you serve it.

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.

Enjoy!

strawberry almond tres leche.jpg

Read Full Post »

13335544_10209342792027810_287505709922401596_n

It isn’t your normal cherry pie. The glaze brings smooth, flavorful consistency which is unique to a cherry pie. The mix of sweet and tart cherries added while frozen keeps them plump.  You can just get a hint of the almond, and it is totally worth it.  Without even experimenting I am going to suggest you could add a bit of amaretto to this pie and it would work just great!

Try it.  You’ll like it.

2 pie dough crusts (you can make your own, or use store-bought.  In this case I bought the best prepared pie dough which is at Trader Joes. *pro tip, leave in wax cover to roll, otherwise you will get cracking.  This is the only downside to Trader Joes pie crust. Mrs. Fields is a good brand too)
3 cups Costco Private Selection Frozen mixed variety cherries.
1 box junket Danish Dessert, strawberry
Welchs white grape cherry juice
1 tsp almond extract
1 tsp cinnamon
2 Tbsp butter
2 egg yolks

IMG_1876IMG_1877Junket Danish Dessert

Cover 9 inch pie pan with a circular rolled pie dough.  Prick bottom.  Slice butter thinly and lay on bottom.  Prepare Danish dessert over stovetop using 1 cup white grape cherry juice and 3/4 cup water instead of just water (as directed by instructions on back of box).  When thick and clear remove from heat.  Add almond extract and cinnamon.  Stir in cherries and pour into prepared crust.

Design top as desired and then brush top dough with egg wash.  Bake as directed on prepared pie dough.  You will want to use a cover on sides and top of pie to prevent overbrowning during the baking process.

Serve with a dollop of vanilla bean ice cream dashed with a spritz of nutmeg.

 

pies

IMG_1867

Read Full Post »

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

IMG_2894

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).

 

 

141110_newJalapeno_2016

 

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

 

Enjoy!

 

Read Full Post »

12294753_10207850711766736_4906856091852851451_n

IMG_1968

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.

 

11960151_10207850410959216_605326065857725753_n

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.

11050164_10207850411119220_6972407299569849582_n

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.

IMG_1963

Happy holidays!

 

Read Full Post »

3 tablespoons butter
1 onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
1 gala apple, peeled and diced
2 cups roasted sugar pumpkin, chopped
3 cups chicken stock
1 S&B Golden curry mild or medium hot sauce mix (depending on your taste for heat)
3 cups cooked chicken breasts, diced
1 cup cream
Freshly ground black pepper
In a stockpot over medium heat, melt butter and saute onion, carrot, apple, and celery until all are tender, about 8 to 10 minutes. Add pumpkin and blend for another 2-3 minutes. Add 1/2 cup of chicken stock.

Puree the mixture in a food processor or blender. Return the puree to the stockpot, add the remaining chicken stock and diced chicken breasts and simmer for 15 minutes.

Add curry blocks and stir until dissolved. Then add the cream and heat until almost boiling. Add a little bit of cracked black pepper.  Drizzle a spoonful of cream on top and dust with paprika if you so desire. Or if you prefer a green garnish, parsley would work just fine too.

Chef note: you shouldn’t need to add additional salt to this recipe as both traditional chicken stock and curry blocks contain salt.

Chef note II:  If you want the vegan route use veggie stock and don’t add chicken.  IMG_1564

Read Full Post »

use this one

Green, all green! Green chile chicken served with a cilantro lime sauce. The honey in the sauce is the perfect counter flavor to the heat of the jalapeno and green chile in the chicken.  I served these on small corn tortillas like a street taco.

Ingredients

3 lbs prepackaged frozen chicken breasts
6 fresh chile, roasted, skinned, deseeded and diced (or use 2 10oz canned green chile, diced)
1 fresh jalapeno, chopped (take out the seeds if there is a heat sensitivity)
1/2 cup medium canned picante sauce
salt and pepper

1 can black beans
toppings: pico de gallo, cotija or shredded cheddar cheese, sour cream and lime-cilantro sauce (see recipe below)

Dump the following in crockpot at high heat for 4-6 hours until cooked. Turn heat off and allow to sit for about 15 minutes. There should be excess juices, remove all but about a cup.

After slightly cooled, use a hand helder blender to shred chicken.

IMG_8181

After slightly cooled, use a hand helder blender to shred chicken.

IMG_8183

Meanwhile make up your special green sauce.

Ingredients

1 jalapeno pepper, seeded and chopped
1 clove garlic
3/4 tsp minced fresh ginger

1/4 cup lime juice
1/3 cup honey
2 tsp balsamic vinegar
1/2 tsp salt
1/4 c packed cilantro (I use leaves and stems)
1/2 c extra-virgin olive oil

Place the jalapeno pepper, garlic, and ginger into food processor or blender; pulse until the jalapeno and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar, and salt, add the cilantro leaves; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Refrigerate.  Shake before use.

l176214241

Read Full Post »

Older Posts »