Creamy Quik Oatmeal

augoats

This hot cereal  provides abundant energy to meet the day’s challenges.  I have learned that cooking it with water makes a creamier dish.

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1/2 cup quik oatmeal

1 cup water*

dash of cinnamon

1/2 c milk

1-2 t of sugar

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Preparation: 

Place oatmeal, water and cinnamon in glass bowl.

(bowl must be at least twice as deep as water level.)

 Microwave for a minute and a half. 

Add milk and sugar.  Stir and enjoy. 

 

* water must be used.  Milk doesn’t  cook it thoroughly but if milk is preferred, then microwave twice for same amount of time.

Buttery Angel Biscuits

biscuit, angel

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2  1/2 c flour     2 t sugar          

 1/2  t soda      1/2 t salt

1/2 c butter       1 pkt yeast         

7/8 c buttermilk 

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Preparation:

 Combine flour, sugar, soda and salt.  

Add butter and crumble into the mixture.   

Mix buttermilk with yeast and let sit for 5 min.  Add to mixture.  Knead til dough is well-formed. 

Roll on floured surface, 1 in thick.  cut into desired shape.

Place on greased pan or cookie sheet lined with parchment paper.

Let rise for 30 minutes.  bake at 375 for 15 min.  

 

biscuits

Making a Margarita

margaritas   

  How to  Make a Margarita

 

Rub copa rim with lime wedge

Dip copa into salt

Drop lime wedge into copa

Add ice

Add Tequila and Triple Sec

Pour limonada & Stir

Enjoy every sip ~

 

Notes: 

Triple Sec can be purchased in alcoholic and non-alcoholic brands.  I used the latter.  I recommend one capful or two.

Cut limes in quarters or eighths.

Tequila brands and types are many.  I used a quality silver tequila.  

A copa is a goblet.

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tequilaabandonado

  

 

 

 

 

 


 

Guacamole From My Kitchen

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I hosted a dinner party recently and several people were surprised how simple but delicious my guacamole was.  It had no extra vegetables and only two ingredients added to the avocado. The trick  to keeping guacamole a pretty green, and one that doesn’t turn brown,  is to keep it protected from air.   I bought 16 smallish-medium avocados to serve 13people but used only 12 and wish I had prepared all 16.  

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Ingredients:  avocados,  dried minced garlic and salt. 

Preparation: 

 Mash one or two  avocados  on a plate with a fork.  Sprinkle lightly  with salt and garlic.  Stir and quickly put into  a glass  bowl.  Cover with a tea towel immediately. 

 After you  have mashed  all of them, cover the bowl with a  tight lid and refrigerate.  Keep there until ready to serve.  Prepare  not more than four  hours prior to serving.   

 You may toss in diced yellow onion, deseeded serrano or jalapeno peppers, deseeded tomato,  and/or cilantro just before serving  if you like veggies in your guacamole. 

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What to Feed A Crowd?

 

abowl

Hello, Fellow Foodies, I need ideas on what to feed a crowd.

 Other than grilling salmon, burgers and steaks, which are easy to prepare,  I am lost on what else to feed my large and ever-growing family when we meet for holidays.   There are nine of us and we are a happy bunch but the wrong diet makes for not so happy bellies.

 They are a gracious group but they also prefer healthy and well-balanced meals that aren’t too fatty so no possibility of a fish fry at our house.  

 Below I list the dishes I have prepared that seemed to please them in case you too are looking for ideas:

  ~ taco or tostada bar

~ chili on fritos, tamales, salad, or hot dogs (wasn’t too big of a hit)

~ crock-pot roast beef and taters

 The usual pasta casseroles arent too popular as most of them are watching their carbs — and pasta is very high in carbs.

 Any suggestions are highly appreciated.  Thank you!  And my family thanks you, too!  🙂

 

 

 

 

Meatloaf for Twelve

meatloaf

Baking meatloaf is a messy undertaking.  I have found the paper (non-foil) disposable pans by Hefty to be perfect for baking it.  I then transfer it to a serving platter or dish.   It takes an hour an a half to bake and the paper pan holds up even though the instructions say to use the pan for an hour only.

 

Recipe

 

4 lbs of ground turkey or beef

1 large onion, diced

1 bunch of green onions, diced

1 t of sea salt

2 t of minced dry garlic

4 eggs

 1 1/2 cup ketchup (separated)

 

 Set oven to 425.  Mix all ingredients with half a cup of ketchup.  Place into a sprayed 11 x 14 baking dish, forming into a loaf. 

 

Bake for 45 minutes covered with foil.  Remove cover and pour out excess juices and foam.  Spoon the rest of the ketchup  on the meatloaf.  Bake uncovered for an additional 45 minutes. 

Cut into 12 rectangles.  Place  their plate before them, with potatoes and a colorful veggie, and watch them smile at this wholesome meal you have prepared.  🙂

 

 

 

Red Pepper Rice

rice (2)

This is my favorite  rice recipe that I serve as a side with roast beef, Mexican food and seafood.   The red and colors remind me of confetti,  and I like the addition of more veggies to ordinary rice. 

Recipe:

1 cup basmati or jasmine rice

1 cup  green onions, diced

1 cup red bell peppers, diced

1 T oil

2  garlic cloves, or 1/2 t garlic powder

1 cup low-sodium chicken broth

1/4 cup water

1/3 t salt

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Add oil to saucepan.  Saute rice til light brown.

Add  vegetables and saute til roasted. 

Add garlic, salt, broth and water.  

Bring to a boil, stir,  cover and reduce heat to low.

Cook for 15 minutes.   Stir and replace lid.  

Shut the stove off. The rice will continue cooking as it stays on the burner and become more tender.

 

 

 

 

 

 

 

Crockpot Mango Meatballs

meatbls

2 lbs of ground turkey

1 bundles of green onions, diced

1 t minced dried garlic

1/2 t sea salt

1 bottle of mango coconut pepper sauce*

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Add onions and spices to turkey.  Form into 30 balls.  Brown in a bit of oil.  Set crock pot to high to get the surface hot. Turn temp to low.  Place half the balls into crockpot and pour half the sauce on top.  Repeat.  

Cook for two hours,  Stir after one hour and move the lid sideways for the last hour.

Garnish with cilantro. Serve with your favorite rice dish.  I make a white rice with peppers and onions to add more veggies to the meal…which I will post soon.

 

  • The mango sauce I use is the mango coconut pepper sauce in a bottle made by the Tropical Pepper Co,  but any sauce can be substituted.  I particularly like this one because it is slightly piquant and slightly sweet.


 

Coconut Pecan Fudge

fudge

12 oz  chocolate chips, regular or dairy free

1 can coconut milk *

1 teaspoon vanilla

1 cup of walnuts or pecans

2 cups,  unsweetened flake coconut

Separate the cream from the clear liquid in the coconut can.   Mix chips and cream in saucepan.  Melt over  low heat, stirring to prevent sticking.   When completely melted, add vanilla and nuts. 

Prepare an 8 x 8 parchment-lined  dish.  Paper must go up the sides. Spray the paper with coconut oil spray.   Pour the fudge mixture into the dish and sprinkle with 1 cup of coconut. 

Chill for a minimum of 3 hours.  Once chilled, place a plate over the fudge dish and holding together,  flip them over.  Remove paper.   Flip back over & cut into squares

Sprinkle  the 2nd cup of coconut on a plate and rub the bottom of each square on the coconut .  This will keep the fudge from sticking when  on the serving platter plate or mini  paper baking cups.

Serve chilled and with a big sense of personal pride for this culinary gift to others.

*note on the coconut milk:  this is not the carton milk but a canned product imported, usually from Asia.  There is a top layer of thick coconut cream and the lower half is  a clear thick liquid.  Skim the top cream for this recipe. 

I used a 9 x 9 shallow baking dish for the picture above but recommend a smaller one so the pieces are  taller. 

The 10 oz dairy free chips is what I used for this batch.

 

Limonada

Coquetel-de-limão-vodca-e-hortelã

My limonada is consumed by my family with much gratitude when they arrive hot and thirsty.  They claim that no one makes better.  There is not much of a secret to making the traditional limonada that I once drank in my youth in the plaza of old Mexico.   One must use room temperature water (or warm) when mixing this delicious citrus beverage but after mixing, it must be served well-chilled, preferably refrigerated overnight. 

 When I look back at my childhood this is one of the treats that I want to always recollect.  The tall slender glass with a paper straw made the drink seem a special beverage of tart goodness.  When I traveled to Spain I was happy to discover the glasses again. 

A margarita can also be made with this limeade by adding tequila reposado, a dash of triple sec and some crushed ice.   Salt on the rim is optional.

Recipe:

8 medium limes

1 1/2 – 2 cups of sugar

1/2 gal of water

Squeeze the limes and combine the juice with the sugar at the bottom of the pitcher with a tall spoon or wire whip.   Add a little water to help stir it well.   Finish filling up the pitcher with the rest of the water. 

Chill overnight.    

More sugar can be added if you prefer a sweeter drink.  It can be served with or without ice. 

Pour with a smile and deliver with an extended loving hand.