TEX - MEX. Slaw Salad

 This is a tasty Coleslaw Salad with Fresh Vegetables and Tex - Mex Flavors.

Here's what you'll need:

A Small Bowl 

A Large Bowl

 In the Small Bowl:

1 C Mayonnaise

2/3 C Sour Cream

3 TBS Fresh Lime Juice

2 TBS Taco Seasoning

Mix Well.

In the Large Bowl:

1 Bag (16 oz)  Tri Color Cole Slaw Mix

1 Red Pepper, Diced.

1 1/2 C of Halved Grape Tomatoes

1 Can (15.25 oz.) Drained and Rinsed Canned Black Beans.

1 1/2 C Grilled and Blackened Corn Kernels (Fresh, Frozen or Canned)

1 Medium Jalapeño Seeded and Minced.

1/2 C Chopped, Fresh Cilantro.

Gradually Stir in the Mayonnaise Sour Cream Mixture until everything is evenly Coated.

Add Salt and Pepper to Taste.

Cover the Bowl and Refrigerate for at least 30 Minutes or More before Serving.

Enjoy!

Peace in the Kitchen!

Egg Salad, Classic and Simple

 This is my favorite Egg Salad Recipe.

Here's what you'll need:

8 Hard Boiled Eggs

1/2 C Mayonnaise

1 1/2 tsp Yellow Mustard

1 Green Onion, thinly sliced.

2 tsp Chopped Fresh Dill.

A Pinch of Salt and a Pinch of Pepper.

Instructions:

Cut the Eggs in half.

Remove the Yolks to a Bowl.

Finely Chop the Egg Whites into another Bowl.

Mash the Yolks. Add: Mayonnaise, Mustard, Salt, Pepper.

Add: Egg Whites, Onion ad Dill.

Mix well.

Refrigerate until ready to serve.

Enjoy!

Peace in the Kitchen!

Cucumber Sandwiches

 This has a delicious Creamy Lemon Herb Spread. They make a great Finger Sandwich.

Here's what you'll need:

Your favorite Bread 

Cookie Cutter Design of your Choice for Finger Sandwiches.

8 oz. Cream Cheese, Softened.

2 TBS Mayonnaise.

1 TBS Lemon Juice.

1 TBS Chopped Fresh Chives.

1 TBS Chopped Fresh Dill.

1 tsp Chopped Fresh Parsley.

Salt and Pepper to taste.

2 Cucumbers Thinly Sliced. I use a Mandoline

Create the Spread by mixing all of the Ingredients together.

Enjoy!

Peace in the Kitchen!

Onion Soup

 I just created a delicious Onion Soup Recipe.

It's quite time consuming to prepare but the end result is really good.

You can turn it into A French Onion Soup by serving it in individual soup bowls topped with Croutons and Gruyere Cheese  microwaved to heat it and melt the Cheese. 

I prepared the Onions in a Soup Pot but the next time I make it I'll probably use my Large All Clad Skillet so the Onions have more surface space to cook and Caramelize. It takes patience and time to Caramelize them. It takes a lot of sliced Onions. I highly recommend using a  Mandoline to slice them. 

This is my Mandoline.

Here's what you'll need:

A Large Soup Pot.

2 TBS Butter

4 Medium Onions, sliced into thin rounds on a Mandoline.

Salt

2 TBS Flour

1/2 C Dry White Wine

1 Quart  of Vegetable Broth (I us Vegetarian Chicken or Vegetarian Beef Broth)

Black Pepper

1/4 tsp Dried Thyme

 In a Soup Pot on Medium High Heat:

Melt Butter.

Add:

Onions

Salt

Cook until Caramelized, stirring often. This is a slow process that takes at least 20 - 30 minutes.

If the Pan becomes too dry, add 2 TBS Water.

Add:

Flour

Mix with a Wooden Spoon and Cook 1 minute, until it starts to Brown.

Add:

Wine and Cook 2 minutes until most of it evaporates.

Add:

Broth

Pepper

Thyme

Bring to a Boil on High Heat.

Reduce to Low Heat and Simmer Uncovered, stirring often, about 20 minutes, until it Thickens.

See Note at the beginning for Serving Suggestion.

Enjoy!

Peace in the Kitchen!

Sweet Potato Chili

 I  have always liked Sweet Potato Recipes and I have a few on the Blog. Of course one of my traditional favorites is Sweet Potato Pie.

SWEET POTATO CHILI:

Here's what you'll need:

A Large Heavy Bottom Soup Pot. I have an assortment of Enamel Cast Iron ones that I choose from.

Or.....A Cast Iro Dutch Oven.

GARNISH OPTION: Diced Avocado.

1 TBS Olive Oil

1 Large Onion, chopped.

2 Large Sweet Potatoes, peeled and cut into 1/2" Pieces.

1 Green Bell Pepper, seeded and diced.

4 Garlic Cloves, minced or the equivalent from a Jar of Minced Garlic (my favorite option)

2 TBS Chili Powder (Not Chile Powder..... they're not the same)

2 tsp Smoked Paprika

2 tsp Cumin

1 tsp Dried Oregano

1 tsp Salt

1/2 tsp Pepper

2 C Vegetable Broth

2-15oz Cans of Black Beans

1-28oz. Can of Fire Roasted Diced Tomatoes

1-4oz. Can of Diced Green Chiles with the Juice

IN THE SOUP POT  or DUTCH OVEN on Medium High Heat:

Olive Oil until HOT.

ADD:

Onion

Potatoes

Bell Pepper

Garlic

Stir Well and Cook until the Onions is Translucent and the Vegetables are Softened  (About 5-7 Minutes)

ADD:

Chili Powder

Paprika

Cumin

Oregano

Salt

Pepper

Stir to Combine Well.

ADD:

Broth

Beans

Tomatoes

Chiles

Stir Well and bring to a Boil.

Cover and Reduce Heat to Simmer for 30 Minutes.

Stir Occasionally until it begins to Thicken.

Remove from Heat and Serve in Individual Bowls .

Garnish with Diced Avocado.

Enjoy!

Peace in the Kitchen!

Mac and Cheese, a Collection of Recipes

 I decided to create a Collection of my Mac and Cheese Recipes:

Mini Mac and Cheese in a Mini Muffin Tin

Martha Stewart's Perfect Macaroni and Cheese recipe and a few more!

Macaroni and Cheese Gourmet Style

Creamy Macaroni and Cheese

Skillet Macaroni and Cheese from Martha Stewart

Crock Pot Mac & Cheese

Texas Mac & Cheese

Oreo Cookie Brownie Muffins

 I had a variation of this recipe Posted in 2013 that's made in a 9" X 13" Pan. I called it Oreo Cookie Brownies. I recently discovered this version for a Full Size Muffin Tin.

Here's what you'll need:

Preheat the Oven to 350 Degrees.

A Full Size Muffin Tin with Paper Liners.

A Tub of Nestle's Chocolate Chip Cookie Dough

A Package of Double Stuf Oreo Cookies

A Box of your favorite Brownie Mix

Instructions:

Press a little bit of the Cookie Dough into the Muffin Tin. It doesn't have to be Thick.

Top it with a Cookie.

In a Mixing Bowl:

Make the Brownie Mix according to the Box Directions. Mix well.

Spoon some of the Brownie Mix on top of each Cookie. No measurement needed, just Fill to the Top.

Bake about 20 minutes or until a Toothpick  in the middle comes out clean.

Enjoy!

Peace in the Kitchen!