Wednesday, August 12, 2009

Peach Salsa

1 small red onion
6 peaches, pitted
1 tsp. salt
1-2 cloves minced garlic
juice from 1/2 lemon

Pulse ing. in food processor until desired cosistency. VERY yummy with fish tacos, or corn tortilla chips. Que Provecho!

Alger Mediteranian Pesto

This is a modified version of a recipe I found online and ended up being a huge hit! Hope you enjoy it as much as we did!

4 filets flounder (or fish of choice)
1/2 jar julien sundried tomatoes in olive oil
1 clove garlic, minced
1 small onion, diced
1-2 tsp. Johny's garlic spread
juice from 1/2 a lemon
1/4 C. rice vinegar
1/2 C. freshly shredded parmesan cheese

Combine tomatoes, garlic, onion, & garlic spread in saucepan on med. heat. Heat through and stir until onion is cooked through and transparent. Add lemon juice and vinegar and heat thoroughly. Add cheese until melted through. Spoon over cooked fish filets and enjoy! You may find, you didn't make enough! (We like to eat these in a corn tortilla with our peach salsa, also listed).

Thursday, August 6, 2009

Strawberry Pina Colada Smoothie

1 C. Vanilla flavored yogurt
4 C. frozen strawberries
handful blueberries (if desired)
1/3 can bacardi pina colada drink mix
rice milk or milk of choice
Directions: combine above ingredients adding milk until mix comes to desired consistency. If you love pina coladas, I think you will love this also!
(Tyler and I ran into this drink by substituting the pina colada mix since we were out of orange juice, we were delighted with the results, hope you are too!)

Monday, June 15, 2009

Strawberry/Blueberry Syrup

3 cups strawberries
3 cups fresh blueberries
3 cups sugar
1-1/2 cup light corn syrup
1/3 cup lemon juice
Pulse berries in food processor till desired consistency. Place berries, sugar, corn syrup and lemon juice in a large saucepan and bring to a full rolling boil over high heat stirring constantly.
Reduce heat and stir frequently then boil for 50 minutes. Remove from heat and skim.
Pour into hot 1/2 pint jars. Seal and process in boiling water bath for 5 minutes.

Sunday, June 14, 2009

Best Ever Blueberry Cream Pie

3 cups fresh blueberries
1 (9 inch) deep dish pie crust
Creamed mixture:1 cup white sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 eggs, beaten
1/2 cup sour cream
Crumble Topping:
1/2 cup white sugar
1/2 cup all-purpose flour
1/4 cup butter
Directions: Sift together 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream. Stir until blended. Drop blueberries into prepared pastry shell and spoon sour cream mixture over berries. In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in butter with pastry blender until mixture resembles course meal. Sprinkle this mixture over creamed mixture and berries in pie shell. Bake at 350 degrees for 50 to 55 minutes, or until lightly browned. We like to refrigerate until completely cool, and serve. Delightful!

Thursday, May 7, 2009

Mamita's Chilaquillas Especial

By: Michele Alger-
I created this recipe to mimic the chilaquillas we always had in Mexico while we lived there. They have been a family favorite ever since!
1 bag Jaunita's Brand Tortilla Chips
1 jar salsa verde
1 tub sour cream
1 lb. cheese of choice, grated
1 & 1/2 chicken breast cooked and shredded
Line electric skillet at 350 degrees with tortilla chips and then cover with shredded chicken breast. Cover with Salsa and top with cheese. Repeat with 2nd layer, only don't add anymore chicken. Top with dallops of sour cream and cover skillet with lid and reduce heat to 200 to heat through till cheese is melted and all is slightly bubbly. Enjoy with Senora's Guacamole Favorito!
(We also like to add cilantro and jalapenos for extra flavor and pico!) Muy Rico!!!

Senora's Guacamole Favorito

Created by: Michele Alger
1-1/2 to 2 avacados, ripe and soft
1 bunch cilantro
1/2 pkg. guacamole seasoning
1/4 onion diced
1-2 limes
salt to taste
Directions: In food processor, pulse together all ingredients, scrape into bowl with rubber spatula and add salt to flavor to likeing. This is good on any dish and perfect for dipping your favorite tortilla chips!

Greatest Beef Chimichangas

by: Polly Bishop
4lbs. Beef
2Tbs. worcestershire sauce
3Tbs. beef soup base
1lg. onion, diced (I use 1/4C. dried onion)
Salt & Pepper to taste (you may not need this)
1Tbs. garlic powder
2-16oz. bottles green chili sauce
1 C. green onions
3 C. cheese
Large Flour Tortillas
Directions: In cooker or pressure cooker, add beef, worcestershire sauce, soup base, onion, salt and pepper, garlic powder, and 1 bottle green chili salsa. Cook at 15 lbs. of pressure, one hour.

Shred beef. Add to beef, green onions, cheese and 1 bottle green chili salsa. Mix together really well. If you need more sauce, add sauce from beef cooking. Place on large flour tortilla and fold like a burrito, cook in hot oil. Top w/ lettuce, sour cream, tomatoes and garnish with cilantro. I also serve it with my special guacamole, recipe also here. Be ready did to delight your taste buds!

Saturday, April 11, 2009

Lemon Bars

2 1/4 cups all-purpose flour
1/2 cup confectioners' sugar
1 cup butter, softened
4 eggs
1 1/2 cups white sugar
1/2 cup lemon juice
1 tablespoon lemon zest
Preheat oven to 350 degrees F (175 degrees C).
Mix 2 cups of flour and confectioner's sugar together. Cut in the butter or margarine. Mix well until the dough resembles pie dough consistency. Press the dough into a 9x13 inch baking pan.
Bake 15 to 20 minutes or until golden brown.
Beat together eggs, sugar, 4 tablespoons flour, lemon juice and lemon rind for at least 1 minute. Pour the mixture over the baked crust.
Bake the bars another 20 minutes, or until the lemon topping has set. Sprinkle with confectioner's sugar when cooled.

Sunday, April 5, 2009

Belgian Waffles

1 pkg. (2 1/4 tsp.) dry yeast
2 C. lukewarm milk
4 eggs, separated
1 tsp. vanilla
2 1/2 C. sifted flour
1/2 tsp. salt
1 Tbs. sugar
1/2 C. melted butter
Directions: Sprinkle yeast over warm milk. Stir to dissolve. Beat egg yolks and add to yeast mix with vanilla. Sift together flour, salt, and sugar. Add to liquid ing. Stir in melted butter and combine thoroughly. Beat egg whites till stiff peaks form. Carefully fold into batter. Let mix stand in warm place 45 minutes or until mix doubles in bulk. Use approx. 1/2-3/4 C batter per waffle. May vary w/ waffle griddle.

Thursday, April 2, 2009

Coconut Dipping Sauce

I was looking for a good recipe for a coconut dipping sauce for our coconut battered shrimp today and ended up creating this one! It was delicious!
1/4 C. lite Coconut milk
2Tbs. honey
1/4 C. sweetened condensed milk
mix and serve

Wednesday, April 1, 2009

Lemon Loaf (the perfect lemon fix!)

1/2 C butter
1 C. sugar
2 eggs
1 1/2 C flour
1tsp. salt
1 tsp. b.powder
1/2 C milk
zest of 1 lemon
Mix all ing. in mixer till creamy and smooth, pour into loaf pan (I like to use a 4-loaf pampered chef stone for giving away, however, cut baking time to about 1/2) and bake @ 350 degrees for 50-60 min.
Juice of lemon
1/2 C sugar
Pour over top of baked loaf and bake for remaining 3-5 min. This creates the perfect crispy glaze crust. Uh...Heaven!

Saturday, March 21, 2009

Chocolate Lover's Cheesecake

2 pkgs. cream cheese, softened
7/8 C white sugar
1/2 C unsweetened cocoa powder
2 teaspoons vanilla extract
2 eggs
1 C semisweet chocolate chips
1 (8oz) cont. sour cream
1 1/2 C graham cracker crumbs
1/3 C white sugar
1/3 C melted butter
To make cracker crust, stir together cracker crumbs and 1/3. C sugar. Blend in melted butter or margarine. Press into bottom and 1/2way up sides of 9inch springform pan. Preheat oven to 375 degrees F.
In large mixer bowl, beat cream cheese, 3/4 C sugar, cocoa, and 1 tsp. vanilla until light and fluffy. Add eggs; blend well. Stir in choc. chips. Pour into the prepared crust.
Bake for 20 min. Remove from oven and let cool for 15 min. Increase oven temp. to 425 degrees F.
In small bowl, stir together sour cream, remaining 2 Tbs. sugar and remaining 2 tsp. vanilla. Stir until smooth. Spread evenly over baked filling. Bake 10 min. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cook completely; remove side of pan. Refrigerate before serving. Cover and refrigerate leftovers-if you have any!

Wednesday, March 18, 2009

Grammy Buxton's Sugar Cookies

1 C Butter (no substitutions)
½ C Sugar
1 egg
2 tsp. Vanilla
3C flour
1/2 tsp. baking powder
1/8 tsp. salt
Cram butter & Sugar until fluffy. Add egg & vanilla,
mix. Sift dry ingredients. Stir into creamed mixture
gradually. Roll ½ dough to ½" thick on floured wood
surface. Cut in different shapes. Bake in moderate
oven 350 degrees for 12-15 min.
Cram butter & Sugar until fluffy. Add egg & vanilla,
mix. Sift dry ingredients. Stir into creamed mixture
gradually. Keep mixing until dough passes the crumbly state.
Roll ½ dough to ½" thick on floured wood
surface. Cut into different shapes. Bake in moderate
oven 350 degrees for 12-15 min.

Sweet Way to Start the Day French Toast

1 C Milk
1/4 C Sweetened condensed milk
2 eggs
1 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. pumpkin pie spice
1 loaf Texas Toast bread
olive oil or pam
directions:Heat griddle with oil. Mix all remaining ing. except bread in a wide container that will fit toast without deforming. After well mixed, dip bread and place on hot, oily skillet till golden brown, turn and cook then serve! The oil makes the bread crusty, crispy. We love it this way. If you prefer, use pam instead. Another variation is to cut bread in strips and make them strip dippers with hot syrup. YUM!recipe created by: Michele Alger