Posts tagged ‘recipe’

May 20, 2013

Famous Salsa Recipe

My salsa recipe is now my famous salsa recipe.  We competed in a homebrew competition yesterday (and won!), and of course there were food pairings with each beer.  You have to enhance the beer flavors!  The famous salsa was paired with the–now award winning–IPA.  The beer was the real star of the show, but there were tons of requests for the salsa recipe.  Even the old hispanic men were asking for it!  That’s when you know you have a winner!  So here it is again, the famous salsa recipe.

You can also check out The Manhattan Project’s facebook page.  That’s the brewery.  Website and additional marketing coming soon.  We couldn’t go into this with too much arrogance, but now we have bragging rights!

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I have seen some pins claiming to be the world’s best salsa, and I feel it is my duty to set the record straight with the recipe for the real world’s best salsa.  I have been duped by Pinterest recipes before, and it was a sad day in the Sanford kitchen.

What was my first clue that these pins were a lousy imitation?  Cilantro and lime were missing.  Isn’t that a staple, like tomatoes?

This is a basic salsa recipe that will knock your salsa dancing socks off. That was cheesy.

Back to Basics Salsa

  • 28 oz can of peeled tomatoes
  • 1 medium onion, chopped
  • 4-6 garlic cloves, chopped
  • Juice of 2-3 limes
  • Handful of cilantro, chopped
  • 1/2 – 1 tsp cumin
  • 2-5 peppers, mix of serrano and jalapeno, chopped
  • S&P to taste

Throw it all in a blender.  Don’t puree though.  The pulse button is perfect for salsa.  Taste as you pulse so that you can make any necessary adjustments.  I put this salsa on everything.  Eggs, chicken, veggies, you name it.

Need to troubleshoot your salsa?

  • Too flat?  Add more lime or cilantro.
  • Too watery?  Add a little cumin or garlic.
  • Not spicy enough?  Add more pepper.  The level of heat in each pepper is unpredictable.  You might need 3 jalapenos one time and 2 the next.

Enjoy!

February 26, 2013

A Ch-Ch-Ch-Chia Breakfast Treat!

Chia seedsI have a new favorite breakfast that is healthy and doesn’t have a Mc in front of it!  God, I love the Egg McMuffin.  This one is made from Chia seeds.  I always want to eat chia seeds, but they are kind of gross and slimy.  Especially when they bloat.  And yep, they are the very same seeds from Chia pets.  Ch-ch-ch-chia!

I stumbled across this yogurt type recipe on Pinterest.  Successful recipes on Pinterest…who knew that was even possible?!   I made a few adjustments to the original recipe to tailor it to my own taste.  It also originally called for almond milk, but that is not a staple in our house.  The last time it made an appearance, the husband looked at me like I was trying to poison him.

 

Chia Seed Breakfast Bowl

  • 1 mashed banana
  • 2 tbsp of Chia seeds
  • ½ – ¾  cup of milk
  • 1 cap full of vanilla
  • Juice of half an orange
  • Tiny squirt of honey
  • Few dashes of cinnamon

Mash the banana first and then mix in all the other good stuff.  Cover and refrigerate overnight.  It will be ready and delicious in the morning.  Sometimes I get a little crazy and add sliced almonds or raisins just before serving.

 

 

 

December 18, 2012

Savory Bread Pudding – Christmas Menu Must Have

It just hit me today that Christmas starts this weekend.  Wow.  How did that happen?  And how is it a surprise every year?  I have to say that I am super excited.  All of my shopping is done and the menu is planned.  Now I just have to impatiently wait.

We got the opportunity to test a couple new recipes last weekend when we had a small, intimate Christmas dinner with some friends.  It was similar to Friendsgiving but with glitter and the scent of pine!  Of course I forgot to take photos of the food.  We were too excited about consuming one of the best holiday meals we have ever had.  Photos of the dinner décor will have to do.

My favorite dish was a savory bread pudding.   I wanted a twist on the traditional stuffing.  I was a little nervous the texture would be strange, but oohhh girl.  It was so good that I am blogging about it without a photo just because you need to put it on your menu immediately.   I have eaten it every day since Saturday, and I am making it again on Christmas day.  Just writing about it makes me want to go grab a bite.

I adapted a recipe I found on West Elm’s site.  Yeah, they occasionally post recipes.  Who knew?  This should be easier to follow than my usual recipe posts since they provide actual measurements!

Leek and Prosciutto Bread Pudding

  • 4 tbsp butter
  • 4 cups leeks, sliced 1/4” thick (white and light green only)
  • ¼ teaspoon salt
  • fresh pepper
  • 4 large eggs
  • 2.5 cups whole milk
  • 2.5 cups heavy cream
  • nutmeg, freshly grated
  • 2/3 cup gruyere, shredded
  • 6 slices of prosciutto, cut into thin strips
  • 2 loaves of brioche or challah, cubed
  • 2 tbsp finely chopped chives
  • .5 cup roasted shiitake mushrooms (toss with olive oil and salt and roast at 400 until crispy)

Preheat oven to 350.  Melt butter over medium heat and add leeks.  Season with salt and cover.  Stir as needed.  Cook until leeks are soft, about 15 minutes.  Now season again with S&P to taste.

In a large bowl mix together the eggs, milk, cream, large pinch of salt, pepper, nutmeg, and  cheese.  Add the leeks to the bowl and toss to combine.

In a buttered baking dish, line the dish with the bread.  Pour the mixture over the bread.  Let soak for 15 minutes.

Bake for 30-45 minutes or until pudding is set and the top is brown and bubbly.

Scatter with the mushrooms, chives, and a bit of truffle oil before serving.

 

Christmas Table Christmas GarlandChristmas Ornaments

October 23, 2012

Not a Foodie

Warning: I am about to make a seriously snobby statement.

If you cook with canned vegetables or Ritz crackers, you are NOT a foodie and should not pin recipes with aforementioned ingredients with tags stating that you are a foodie.  It is embarrassing.

And Pinterest, your users continue to fail me in the food area.  Can’t there be a competency test to categorize everyone?  Something like…describe béchamel sauce…or do you cook with butter or margarine.  It is at least a start.  Think about it.

xoxo,
Misty

September 28, 2012

Comfort Food Recipe – Sweet Potato Souffle

Hello, Fall.  I have been anxiously waiting for you.  Now that you are here (sort of), I can make all my favorite comfort foods.  The first dish I made in your honor was sweet potato soufflé.  It was a smashing hit with the husband.  Now don’t let me down by bringing back temps in the 90s.

XXOO,
Misty

 

 

 

Sweet Potato Souffle

  • 3 lbs sweet potatoes
  • 6 tbsp unsalted butter, softened
  • ½ cup heavy cream
  • ½ cup shredded gruyere
  • 2 tbps light brown sugar
  • 1 teaspoon fresh thyme, chopped (I probably used more)
  • 3 large eggs
  • S&P

This serves 12, so I made a much smaller portion.

Preheat the oven to 350.  Poke the potatoes with a fork and bake for 45 minutes or until soft.  Raise the oven temp to 425.

Peel the potatoes once they are cool enough to handle.  Beat the potatoes with the butter until smooth.  Now beat in the cream, cheese, brown sugar, thyme, and S&P (to taste).  Beat in the eggs one at a time.

Transfer the puree to buttered baking dishes.  I used individual ramekins for a pretty presentation.  Bake for 15 minutes.  Reduce the oven temp to 400 and bake for another 30 minutes or until the sweet potatoes are lightly puffed and browned.  Let the soufflé rest for 10 minutes before serving.

August 9, 2012

Don’t Get Duped by Pinterest Recipes

I have seen some pins claiming to be the world’s best salsa, and I feel it is my duty to set the record straight with the recipe for the real world’s best salsa.  I have been duped by Pinterest recipes before, and it was a sad day in the Sanford kitchen.

What was my first clue that these pins were a sad imitation?  Cilantro and lime were missing.  Isn’t that a staple, like tomatoes?

This is a basic salsa recipe that will knock your salsa dancing socks off. That was cheesy.

Back to Basics Salsa

  • 28 oz can of peeled tomatoes
  • 1 medium onion, chopped
  • 4-6 garlic cloves, chopped
  • Juice of 2 limes
  • Handful of cilantro, chopped
  • 1/2 – 1 tsp cumin
  • 2-5 peppers, mix of serrano and jalapeno, chopped
  • S&P to taste

Throw it all in a blender.  Don’t puree though.  The pulse button is perfect for salsa.  Taste as you pulse so that you can make any necessary adjustments.  I put this salsa on everything.  Eggs, chicken, veggies, you name it.

Need to troubleshoot your salsa?

  • Too flat?  Add more lime or cilantro.
  • Too watery?  Add a little cumin or garlic.
  • Not spicy enough?  Add more pepper.  The level of heat in each pepper is unpredictable.  You might need 3 jalapenos one time and 2 the next.

Enjoy!

July 2, 2012

No Fry or Slime

I used to think there were 2 ways to prepare okra.  Fried or slimed.  Disgusting.  Then we got a ton of it in our produce co-op.  Never wanting anything to go to waste, I had to figure out what the heck to do with it.  That’s where Pinterest came in to save the day.  Well, Pinterest and one of my girlfriends that pinned an okra recipe that served as the inspiration.

If you happen to have a bunch of okra in your kitchen, very much dislike slime, and only indulge in fried foods that are worth the calories, you might want to give this recipe a try.  It is baked and delish.

Roasted Okra

  • Fresh okra, sliced into 1/3” thick pieces (very important so that you dry out the slime!)
  • Olive oil
  • 1/2 sweet onion, sliced
  • Kosher salt and pepper to taste

Preheat oven to 425 degrees.  Toss all the ingredients in a large bowl.  It might take more olive oil than you think.  Now arrange it on a foil lined baking sheet and bake for 10-15 minutes.   AND voila!  No slime!

How did I know this recipe was a winner?  The husband told me it was going to be awful.  He ended up eating his words and all the okra!

June 11, 2012

Mayo Expectations

I think I am a bit out of touch when it comes to food expectations.  A girlfriend and I were having lunch at a local eatery last week when I saw the bus boy come out of the kitchen with a giant jug of Kraft Mayo.  I was appalled.  Jaw dropped to the floor, appalled.  I not so discreetly whispered to her that we could not order the deviled eggs, because they didn’t make their own mayonnaise.  She is a fellow foodie, so I thought she would nod in agreement.  Instead I got a head cock with a slight look of amusement.  Why wasn’t the jug of fake mayonnaise offensive to her?!  It’s not like we were sitting in Jimmy John’s.

In an attempt to prevent this restaurant from going on my black list, I asked the waiter about their mayonnaise. I also really wanted deviled eggs.

Me:  Do you make your own mayonnaise?
Waiter:  *Similar head cock with a look of confusion*  I don’t know, but I don’t think so.
Me:  Hmm…that’s disappointing.
Waiter:  Do most restaurants make their own mayo?
Me:  Of course!

But now that I am thinking about it, I don’t know if homemade mayonnaise is a normal expectation.  It is the expectation in my own kitchen, so why not in restaurants?

By the way, we went ahead and ordered the deviled eggs.  Fake mayo and all.  They were awful.

March 12, 2012

For the Love of Cabbage

I love cabbage.  I eat it so often that I don’t suffer from the the typical cabbage side effects.  Even if I did, I would just blame Fred.  Poor Fred gets blamed for any and every nasty smell that occurs in the house.

I found a new way to prepare cabbage last night.  Grill it!  Oh yes.  I used that contraption on the deck that I typically like to avoid.  The cabbage was so delicious.  I had a small head, so I just quartered it.  I think I will probably 8th it next time so that I can get as much grill char as possible.  Before I grilled it, I rubbed olive oil on it.  Then I just flipped it every few minutes as char started to appear or as it started to look limp.  There are so many innuendos in this paragraph; I must ignore them. 

While it did its thing on the grill, I mixed up a salad dressing.  Actually, I looked up a salad dressing this time thinking I might find one that is better than my own mental stash.  Yeah right.  I have yet to find a dressing that I haven’t had to modify the crap out of to make it delicious.  My modified dressing is below.  Sorry I don’t measure much; most are best guesses.

  • Juice of two limes
  • Olive oil, about the same amount as the lime juice
  • White wine vinegar, to taste or about a tbsp
  • Fish oil, couple dashes
  • 1/4 cup cilantro, chopped
  • 2 garlic cloves, chopped
  • Cayenne, just a little
  • 1/4 tsp sugar
  • Sliced serrano, to taste
  • Plenty of salt, only kosher or sea

Blend it all together.  Drizzle the dressing over the cabbage just before you serve it.  I forgot to get a photo before we dug in, but you still get the idea.

December 10, 2011

Acorn Squash Soup Recipe

I seriously owned the kitchen this week.  Seriously.  The food blog name winner is KarlEatsFood.com, but it might need to be MistyEatsFood.com.  Just saying.  I have a feeling you might agree after you try my recipe for acorn squash soup.  The husband’s reaction after his first bite…”Holy shit!”

Why acorn squash? I had them sitting in a bowl in my kitchen for 2 months.  It was time to get rid of them.  I did a little research on how to prepare the squash.  I kept reading that you should peel it and then boil it.  How the hell do you peel that thing?  I would cut a finger off.  I made the smarter decision and roasted them.  Then I used my basic soup base.  Onion, garlic, and chicken stock.  Here’s the full recipe.

Acorn Squash Soup

  • 2 acorn squash
  • 1/2 yellow onion chopped
  • 3 garlic cloves chopped
  • 1.5-2 cans of chicken broth (or more depending on how it looks)
  • Thyme
  • Sage
  • 3 tbsp butter
  • 1/4 cup whipping cream
  • 1 big pinch of sugar
  • Lemon or balsamic vinegar

Preheat the oven to 450.  Half the acorn squash and discard the seeds and strings.  Place them skin side down in a baking dish.  I put a little water in the dish too.  Not sure why, but I have always done it that way.  I also put a tiny piece of butter on each squash.  Bake squash for 30 minutes.

While the squash cools a little, saute the onion and garlic in a couple tablespoons of butter until tender.  Spoon the squash out of the shells and throw it in the pot with the onion mix.  Immediately add the chicken broth.  I eyeballed the amount and made sure it was enough to cover the squash.  Add S&P and a little thyme and sage.  Bring to a boil and then simmer for 10-15 minutes.  It won’t take long since you already cooked the squash.

Transfer to a blender and puree until smooth.  Return it to the pot.  Stir in the cream now.   Don’t get crazy.  Do small amounts at first to get it where you like it.  I added a little more thyme and sage at this point.  Then I decided to throw in a large pinch of sugar to balance all the savory.  It also needed more salt.

Ladle it into bowls and squeeze lemon over it.  I have also done fig balsamic vinegar.  The vinegar bite finishes it perfectly.

Enjoy!

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