Saturday, June 12, 2010
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
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
Ingredients:
Peppermint Essential Oil
Epsom Salt
Sea Salt
Powdered milk
Food Coloring (optional)
Directions:
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
Ingredients:
· 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
The holidays are upon us, so here are some tips on making the perfect rolls. Thanks Rachel for teaching me all your little trick.
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
Tuesday, June 2, 2009
Free National Park Entry for 3 weekends
Monday, May 4, 2009
Did you burn yourself?
Thursday, January 22, 2009
Children's Place 50% off sale price
Also Bath and Body Works is re-doing their packaging, so body wash, soap, etc are all on sale, most $2-5.
Monday, December 15, 2008
INTRODUCING...True Birds!!

Hey fam & friends...you have been asking and waiting and now it is here! For months my girls have been donning my sisters' incredible baby headwear line. And just last night, they launched online after spending the past several months keeping this quiet while placing their irresistible accessory products in the hands of the right buyers/showrooms, magazines and influentials before exposing their idea to the web world.

They're in numerous boutiques from Beverly Hills to the N.Y.C., have had some celebrity requests for True Birds from the likes of Mamma Mia's star, Amanda Siegfried as well as the writer of JUNO, Diablo Cody. They also just recently had a request for a meeting with the hair accessory buyer from Henri Bendel which will be held next month.
They want to spread a little Christmas Cheer! They're offering a 40% off coupon for all orders until December 31, 2008. This coupon is for our family and friends and their family and friends so feel free to share it!
The coupon code for 40% off
If you want to get an additional 10% off to get a total of 50% off your entire order its easy! All you have to do is post something about True Birds on your blog and/or facebook, send them the link of your post to truebirds@gmail.com and they'll immediately send you your 50% off coupon for your entire order!
Friday, November 21, 2008
$2.00 off Goody Ouchless product
Thursday, November 13, 2008
Free 8x11 photo book from Snapfish until Sunday 11/16
http://babycheapskate.com
This is a great way to scrapbook or Christmas gifts. I'm making mine now!
Monday, November 10, 2008
Knot Heads sold at local ICING stores

Hope you stop by your local ICING store or hit up the kiosk. There's new colors and patterns too. I've loved doing hip and happy hairdo's of all sorts from easy yet rad updo's to a simple boho twist back. Hope you pick some up soon! Happy Holiday Hair to you:)!
Saturday, November 8, 2008
Old Navy fleece
Wednesday, September 17, 2008
How to clean your microwave fast and easy
Sunday, September 14, 2008
Freepeats opens in SLC Monday 9/15
Thursday, September 4, 2008
Stub Hub
Wednesday, September 3, 2008
When is your bread done?
When you're baking at home, it can be difficult to tell if your bread is done. It may look like it, but here are two ways to know for sure.Unless you have some experience, it's a little tricky to tell when your bread is done. There are two main ways to know for sure.The first method is to use a thermometer. Bread is done baking at 190°F. Just stick a thermometer in the bottom of the loaf to gets its temperature, and if it's at 190 then it's done.The other method for checking done-ness is the old reliable thump test. This method has been used since goodness knows when; definitely since before ready access to probe thermometers. Using oven mitts or pot holders, take the loaf out of the oven and hold it top side down. With the bottom side up and using your index and middle fingers, firmly tap the loaf. If the resulting thud sounds like tapping on a hollow tree, then the bread is done. The thermometer test is a little more cut and dry, while the thump test needs a little bit of practice. The thermometer may be a little easier, but the thump test is very traditional and is definitely worth knowing, especially if you don't have a thermometer handy.

