Saturday, June 12, 2010

Green Enchilada Sauce (Kate's Knockoff Cafe Rio Recipe)

Green Enchilada Sauce (Kate's Knockoff Cafe Rio Recipe)
Recipe by Our Best Bites

2-3 Tbsp. extra-virgin olive oil
1 large onion, minced
5-6 cloves garlic, minced or pressed
2 green peppers, chopped
1-2 jalapenos, seeded and membranes removed if desired (and I desire. Always.)
1 1/2 lb. tomatillos, husked and quartered or halved
1/2 bunch cilantro, coarsely chopped
1 1/2 tsp. Kosher salt
1/4 tsp. black pepper
1 1/2 tsp. cumin
4 c. chicken broth
2-3 Tbsp. sugar (optional and to taste; the sauce Cafe Rio uses seems to be slightly sweet, so if I'm using this sauce for enchilada-style burritos, I generally add a little sugar, but for everything else, I leave it out.)

In a large saucepan or stock pot, heat olive oil over medium heat. Saute onions and garlic until tender and fragrant.

While onions are sauteeing, combine tomatillos, green peppers, jalapeno peppers, and cilantro in your blender. Process until smooth; you may have to do it in batches and/or add some chicken broth to make things blendable.

Pour the tomatillo mixture over the onions and garlic and add chicken broth, salt, pepper, and cumin. Simmer 15 minutes-1 hour, depending on the consistency you want. I usually turn the heat to high and boil it uncovered until I reach the consistency I want; it makes things go a lot faster. The sauce can also be simmered in a slow cooker all day.

Serve over tacos, as an enchilada sauce, inside burritos, or as a dip for chips.

this is WOW! It is wonderful for anything! I think I need to make more!

Homemade Lemon Ice Cream

Lemon Ice Cream

5 1/2 c. sugar
juice from 6 lemons
juice from 4 limes
3 quarts milk
1 pt. whipping cream
2 t. lemon extract

Homemade Bath Salts

Directions for Homemade Peppermint Bath Salts:

Peppermint Essential Oil
Epsom Salt
Sea Salt
Powdered milk
Food Coloring (optional)

Mix together in a gallon size Ziploc bag
1 cup Sea Salt
2 cups Epsom Salt
1/3 cup powdered milk

Add the essential oil one drop at a time and mix well to achieve desired fragrance. Tint the mixture in the same way with the food coloring. (I used red and it didn't dissolve well. But it turned out cute because it almost looked like chunks of candy cane. When you add the hot water it turns light pink)
This Stuff is amazing! Thanks Angela!

Tuesday, May 11, 2010

Alfredo Sauce

  • I found this recipe on Utah Deal Diva. It is yummy and easy. Everyone who has tried it, has asked for the recipe. Hope you enjoy.

    Alfredo Sauce
    · 3 TBSP butter
    · 1 1/2 -2 TBSP flour
    · 2 cups whole milk
    · Half a block of cream cheese {cut into chunks. Low-fat varieties work just as well!}
    · 3/4 cup Parmesan cheese {can use fresh or Kraft}
    · 1 teaspoon garlic powder
    · salt & pepper to taste
    I also add fresh garlic and spices.
Melt butter in a saucepan on medium-low heat. Once melted, whisk in the flour. Gradually add milk, whisking to combine as you go. I generally add it about 1/2 cup at a time, whisk, then wait for the milk to heat up and thicken a bit before adding more.

Once all the milk has been added and it's hot {do not boil!} add the cream cheese. Whisk to combine. Heat the sauce back up before adding the Parmesan cheese. Simmer this until all is melted, and mixed well. Add salt, garlic powder and pepper to taste. Serve over noodles, with chicken, in a pizza, or however you like it!

Tips: I normally double this recipe, so that I can use the whole block of cream cheese. I freeze about a cup in small containers, for future dinners. I love this sauce and use it in a variety of ways, however my favorite is in the pasta dish described below. It's so easy and versatile! If it's summer, add zucchini, cherry tomatoes and fresh basil. In the winter, I add eggplant, collard greens and frozen bell pepper. Really, I use whatever vegetables I can get inexpensively! I don't actually have a recipe for this, I just toss things in and call it good!

Thursday, November 5, 2009

The Perfect Rolls

This is for all my friend who keep asking for the roll recipe.
The holidays are upon us, so here are some tips on making the perfect rolls. Thanks Rachel for teaching me all your little trick.

To use the same amount of dough for each dozen, cut your dough in your bowl. See picture below. It works perfect.

Once you roll out the dough, use a large round platter or dish and cut around to make a perfect circle.
Then use a pizza cutter to cut your dough into even pieces. As Kenna's says make a pizza.

Happy Baking and hope your rolls turn out as well as ours did.

Feather-Light Overnight Rolls
You can freeze shaped dough for later use.

1 cup water
1 cup butter
¾ cup sugar
2 teaspoons salt
1 cup cold water
2 (.25 ounce) packages yeast
½ cup warm water
4 beaten eggs
7 ½ cups flour
Butter for spreading on dough

In a 6-quart pan bring the 1 cup water to a boil. Add the 1 cup butter, sugar, and salt; remove from heat. Add the 1 cup cold water. Dissolve yeast in ½ cup warm water (not hot). When first mixture is lukewarm, add yeast mixture and beaten eggs. Stir briefly. Add flour and stir together. Cover pan with lid and refrigerate overnight. When ready to toll out, divide in thirds (I do fourths). Lightly flour the surface of a bread board. Roll out each third in a large circle about ½ inch thick. Spread dough lightly with butter. Cut dough into 12 wedges and roll each up, beginning at the wide end, to form a crescent shape. Place on 3 greased baking sheets (12 rolls per sheet (I always place them close together and get more on one sheet)). Let rise for 4 hours. Bake at 400 degrees for about 12 minutes or until lightly browned. Makes 3 dozen rolls.

Monday, July 27, 2009

The Shaken Soda Can...Solved

Growing up I was taught to tap the top of a soda can if it shaken. I just learned, you want to tap the sides of the can. The side have more surface and help to dissolve the bubbles and let you open that can of soda without drenching yourself.

Tuesday, June 2, 2009

Free National Park Entry for 3 weekends

Three weekends this summer the National Park Service will waive entrance fees for all 391 national parks. The deal includes smaller national parks to the most popular ones like the Grand Canyon and Yosemite. The fee waiver will apply for the weekends of June 20-21, July 18-19, and August 15-16. Entry fee waivers do not apply to camping charges, reservations, tours or concessions.