Thursday, February 20, 2014

Chia Seed Pudding

  
I absolutley love this Chia Seed Pudding, although this is not my recipe
I love it too much not to share it.
 
 
 
 
You can find the recipe In Giada's new Feel Good Food Cookbook or here. I have really enjoyed her new cookbook and highly recommend it.
 
I make the recipe with strawberries and toasted almonds like the recipe calls for, but I really enjoy it with blueberries and toasted walnuts. Try it yourself and you be the judge. Also make sure to use the grade B maple syrup, it makes all the difference in the world.
 
I hope you try it and enjoy it as much as my family and I do.
 
 
 
 
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Thursday, June 27, 2013

Fresh Peach Empanadas

Fresh Peach Empanadas
A beautiful light pastry stuffed with fresh peaches. Yes, another peach recipe! Why? Because I still have peaches falling from the tree and because these empanadas are so light and delicious.

For the filling peel and dice peaches.


Transfer to a heavy saucepan. Add sugar, cardamom, and cornstarch. Over medium heat bring to a light boil continuously stirring until the peach mixture thickens leaving a light coating on the spoon or until you can rub your finger across the spoon leaving a path. Remove from heat, set aside until the mixture is completely cool. 



Thickened mixture

For the pastry:

In a large bowl combine the flour, sugar, and salt. Cut cold butter into small pieces and add to flour mixture. Using a pastry blender cut butter into flour mixture. Add shortening and continue incorporating until coarse crumbs are created.  Be careful to not over mix.

Cut butter & shortening
Add iced water one tablespoon at a time, mixing with a fork after each tablespoon. Once all the water is added combine the dough. Set aside and let rest for about 10 minutes. Using your hands make individual balls, approximately 3”. 


On a floured surface roll out each ball into a 6X6” circle.  Add a few tablespoons of peaches, fold pasty over and using a fork dipped into flour pinch the edges closed.



Pinch the edges closed using a floured fork

In a small bowl whisk two egg whites. Lightly brush the tops of the empanadas with egg wash and dust with sugar.


Ready for the oven
Transfer empanadas to a baking sheet lined with parchment paper and bake in a 350 degree oven for about 45 minutes or until the empanadas are golden brown.


Enjoy


Makes 24 Empanadas

Options, yes more options! These are also great filled with pumpkin, pineapple, and apricots.

Ingredients

Pastry

5 C Flour
2 T Sugar
1/4 t. Salt
1 C (2 sticks) unsalted butter
1 C Shortening
7 T Iced water (adding one tablespoon at a time)
2 egg whites whisked

Filling

8 C Peeled & diced peaches
1 C Sugar
1/2 t. Cardamom
3 T Corn Starch

Tuesday, April 30, 2013

Cinco de Mayo!

Cinco de Mayo is this Sunday so we thought we would share our favorite Mexican recipes to make planning your celebration a little easier. We love Mexican food, after all its our culture...Well Kim's culture, I just married into it.

We hope you enjoy our round up of some of our favorites! Oh, and don't forget the margaritas! 



Fish Tacos

Chicken Enchiladas

Roasted Tomatillo Salsa with Jalapeño & Serrano Chiles
Easy Weeknight Chicken Taco's

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Monday, April 1, 2013

Blood Orange Salad with Mint and Pistachios

 

Blood Orange Salad with Mint and Pistachios
Don’t you just love it when everything falls into place?  Was having the most difficult time trying to decide on a salad to make for guests and then I happened to receive a bag full of blood oranges…problem solved! 

These oranges are by far the most beautiful oranges I have ever seen.  They have beautiful color, so juicy, and taste so sweet.

Start off by removing the segments from the oranges. 

Cut the ends off of each orange.

Using a sharp knife cut the peeling off from the top to the bottom of each orange working all the way around the orange.



Remove the segments by cutting between the white membranes.  If you are making this salad for a crowd be sure to do this ahead of time.  Remove segments, cover, and refrigerate until you are ready to assemble the salad. Cut some oranges crosswise to garnish the salad.

Place greens, mint, blood orange segments, hearts of palm, red onion, feta, and pistachios in large mixing bowl. Lightly drizzle desired amount of dressing and toss.
 


Serve salad on platter and add additional orange segments, and pistachios. Delicious and refreshing!  

The mint really adds a fresh taste to this salad but remember a little goes a long way. I really like the taste so I used about 6 to 8 leaves.

 Ingredients

Organic Spring Mix
Mint (torn)
Blood orange segments
Hearts of palm sliced
Red onion, finely sliced
Crumbled Feta
Pistachios
California Harvest, Orange~Muscat Champagne Vinegar (any champagne vinegar dressing would work)
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Monday, March 18, 2013

Green Chile Chicken


Green Chile Chicken
 
So instead of making chicken parmesan tonight I dare you to try this instead!  This green chile chicken takes a few steps but very similar to the same steps you take to make the usual chicken parmesan. So surprise your family and give them something new to try.  Once you do I know it will be a recipe you will want to come back and make again.
 
Start off by making this simple sauce and set aside. 


Ingredients for the sauce



2 T butter
1 1/2 T flour
1 C chicken broth
1/2 C sour cream
1 T chopped cilantro
Salt and pepper to taste





Melt the butter in a small saucepan on medium/low heat. Whisk in the flour. 




Slowly whisk in the chicken broth. Bring it to a slow simmer. Once it thickens a little gently whisk in the sour cream, and toss in the cilantro. Season with salt and pepper. Turn heat off and set aside.
 
Season chicken on both sides with salt and pepper. 


Dredge the chicken in flour, egg, and panko. 

Heat the oil over med/high heat and place the dredged chicken in the skillet and brown on both sides.  About three minutes on each side. Transfer to a cooling rack placed over a cookie sheet. 


Place a few spoonfuls of sauce on the chicken, then add the green chile, and top with the cheese.  Place in a 350 degree oven for about 10 minutes to finish cooking or until your chicken reaches the internal temperature of 165. I used THINLY SLICED chicken breasts which work great because it takes the step of pounding your chicken out and the thickness of the chicken cooks so evenly and quickly.


Garnish with cilantro and Enjoy!
Ingredients
 
5 thinly sliced chicken breasts
1 C Flour  
2 eggs
2 C Panko bread crumbs
2 T Canola oil (may need to add a little more when needed)
5 Hatch roasted whole green chiles (skin, seeds and stems removed), roasted poblano chile, or canned green chile.
Jack cheese slices

**This August don’t forget to find a market roasting up the Hatch green chiles from New Mexico and purchase a bag. Separate them in Zip Loc freezer bags and keep them in your freezer to use throughout the year. You won’t regret it!
 
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Tuesday, March 12, 2013

Green Chile Albondigas Soup

 

Green Chile Albondigas Soup
 
I know it’s starting to warm up and summer is right around the corner and as I’m biting my tongue trying to say this there is a huge possibility that there is still a chance of April showers, there I said it! With that being said, this is where this soup comes in.  This soup is perfect on a cold day, rainy day, under the weather day, or just a day you feel like having a soothing bowl of soup.

 
In this soup I use ground turkey and the meatballs are so light, lean and tender and go so well with the green chile.
In a bowl combine the ground turkey, egg, rice, bread crumbs, salt, and pepper.
Roll into meatballs.
Bring the chicken broth to a soft boil and drop meatballs into broth. Add diced onion, tomatoes, green chile, and garlic. Lower heat to medium/low and simmer meatballs until rice is tender. Once the rice is tender add the shredded cabbage, cilantro, and salt to taste. 


The cabbage is so good in this soup.
Gently simmer for about ten minutes or until the cabbage is tender.  Be sure to cook the meatballs slowly, if they cook too fast they will not be tender.

 Delicious, quick, and easy! 

   
Ingredients:
 
1.25 lb. ground turkey
1 egg whisked
1/4 C white rice
1/4 C plain bread crumbs
Salt and pepper
48 oz chicken broth (I use low sodium)
2 garlic cloves minced
1 medium onion chopped
1-14 oz can diced tomatoes
4 oz of diced green chile (I used fresh roasted Hatch green chile which is quite spicy so I only added two tablespoons but if you are using the can add to taste)
8 oz shredded cabbage or about a 1/4 of a whole cabbage
1/2 bunch of roughly chopped cilantro
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Tuesday, February 12, 2013

Strawberries with Marshmallow Crème

 
 
Strawberries with Marshmallow Crème
Strawberries are in season just in time for Valentine’s Day, is that a coincidence?  Either way they just seem to be the perfect match.
Here is a sweet treat to share with your loved ones on any special day.




Ingredients
1 Jar Kraft jet puffed marshmallow creme
1/4 C Sour cream
1/4 C Peach preserves
1/4 C Heath English toffee bits
Strawberries



Whisk together the marshmallow crème, peach preserves, and sour cream.  It’s not easy to whisk at first but it will loosen up, just have to put a little muscle into it.  Cover and chill overnight.

Mix in the toffee chips and serve with strawberries. XOXO

We love our strawberry fields! 
 
 
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