Skip to main content

Posts

Showing posts from March, 2012

Spicing Up Your Party

I love to have parties.  Getting together with friends for a night of laughter is great whatever the excuse.   In honor of Farm Rich Queso Cheese Bites I am going write up my favorite  Fiesta. So read about my fun party and join the party at Pesos 4 Quesos for a chance to win a $3,500 “Fiesta Grande” from Farm Rich that you can play between March 19 and May 4.

I love theme parties, there is nothing like taking a theme and finding creative ways to make it a night full of laughter.  One year we had a Spicy South of Border party.  We started this theme with the invitations.  I created a passport style invitation requesting each couple to provide their passport at customs.  Our Customs was an entry table with south of the border drinks, margaritas and  mojitos were traded for passports.  We had a friend from brazil making a local drink.

Once in the door the decorations are kept simple.  I love a really clean house to showcase what I have really worked on for years.  I keep decorations lo…

Camping potatoes

With all of this great weather.  Many people are packing up and starting to head out on camping trips.  These potatoes are great camping or out on the grill in the backyard,


5 organic potatoes, thinly sliced 1 T. Worcestershire sauce 1 small red onion, sliced  salt and pepper to taste 6 tsp. organic butter, cut into pieces  1/3 c. organic chicken broth 1/3 c.  hormone free shredded cheddar cheese  4 slices of bacon, chopped (preservative free)
Directions: Preheat an outdoor grill for high heat. On a piece of heavy foil approximately 20 x 20 inches. Place the potatoes and onion on foil. Dot with butter. In a medium bowl, mix cheddar cheese,  Worcestershire sauce, salt and pepper. Sprinkle the mixture over the potatoes. Fold edges of foil. Cover potatoes with chicken broth. Seal foil tightly and place on the prepared grill. Turn temperature down to low Cook 35-40 minutes, or until potatoes are tender.
Green  ShellfishPink GlutenYellow NutsBlue  Soy

Cuban Steaks

1 lb. Hormone and antibiotic free thin cut steaks  1/4 organic sweet onion 1 tbsp olive oil 1 tbsp organic lemon juice Salt grinder  pepper grinder

Directions: Your steaks should be cut breakfast steak thickness. I like to have them cut a rump roast for my steaks. I have the butcher cut my steaks so they come out even and saves me time. Take each steak and sprinkle with salt and pepper then pound with a meat tenderizer. Turn steak over and repeat.  Complete this process with each steak.  Heat olive oil in a skillet until hot,  place steaks one at a time in the skillet and brown both sides.  When this is complete remove steaks and place on a plate together.  Add thin sliced onions to skillet and sauté when they are almost cooked through add lemon juice sauté one more minute and pour liquid and onions over steaks and serve.  This dish goes great with Aunt Gladys' Black Beans.


Green  ShellfishPink GlutenYellow NutsBlue  SoyPurple MilkRed EggsOrange Fish

Mexican Spiced Chocolate Chip Cookies

You asked for them and now you are going to get them. Are you ready? These are not your kids chocolate chip cookies. These have a kick with less guilt!

Some of the key ingredients in this recipe are super good for you.  Almonds have so many benefits the list is huge.  They help fight cancer, heart disease, lose weight, great source of protein, lower cholesterol and more. Almonds are a true super food.  Cinnamon helps to regulate blood sugar and well we all know Chocolate high in Cacao is good for us, we don't need an excuse to eat more chocolate.

2 1/2 cups of Almond Meal/Flour
1 tsp baking powder
1 stick organic butter softened
1 cup brown sugar
2 tsp vanilla
1/8 tsp nutmeg
1/8 tsp ground cloves
2 tsp cinnamon
2 eggs with omega-3
1 cup 60% Cacao Chocolate Chips

Directions;  Put your chocolate chips to the side,  Pre-heat your oven to 375.   Mix ingredients together thoroughly.  Fold in chocolate chips.  Place dollops of dough (tablespoon size) on a greased baking sheet. These wil…

Vote For Next Recipe Posted

I am working on so many recipes right now.  I am wondering what kind of recipes my readers like best. Vote for the next recipe to be posted and we will see what everyone likes.


What recipe do you want next?Mexican spiced chocolate chip and almond cookiesSweet pea veggie dipLollie pop appetizersStuffed Squid

pollcode.com free polls




Thanks for voting!!

Diablo Potato Salad

This sounds spicy but really it is a kid friendly potato salad that is red like a devil, without the kick that kids run from. Make this next time you have a cook out, packed with flavor it is sure to have people coming back for seconds.
3 pounds baby Yukon gold potatoes, halved 1 tablespoon Salt 1 tablespoon smoked sweet paprika 1/2 tablespoon White pepper 2 tablespoons Dijon mustard   2 tablespoons red wine vinegar 1/3 cup extra-virgin olive oil 1 tablespoon minced chives
Directions: put cut potatoes in boiling water and cook for  about 20 minutes until tender.   While potatoes are cooking, Mix remainder of ingredients together.  I used a whisk to make sure everything was incorporated well. When potatoes are done,  drain and mix well with dressing while potatoes are still hot.  Serve at room temperature. 

Goat Cheese Pasta

This is a great pasta for lent.  This is one of my favorite pastas.  I love to make this and have the left overs for lunch.

1 lb penne pasta
11 oz. Goat cheese
3/4 cup chopped sun dried tomatoes
1 cup chicken stock
1 cup of cooked garbanzo beans
2 cloves of garlic

Directions:  Cook pasta according to directions.   Reserve some of the pasta water. Use a skillet to make sauce.  Mince garlic and put in skillet with chicken stock bring to a low simmer.  Break up goat cheese and put in skillet, stir until all of the cheese is melted.  Add garbanzo beans so that they warm.  Toss sauce with pasta, add sun dried tomatoes.  Salt to taste.  Serve right away.  If sauce is to thick or it rests for too long before serving use pasta water to thin.  Enjoy!



Green  ShellfishYellow NutsBlue  SoyPurple MilkOrange Fish