Thursday, July 13, 2017

Beer Festival Pretzel Necklaces

We attended a Beer Festival in our town in Colorado when we were there in May. We saw a family wearing Pretzel Necklaces.
We had never seen them before. They broke them off in-between tasting Beer. I thought it was an great idea.
We're going to make them for the next Festival in our hometown in Texas.

This is not a recipe, simply a great idea and a couple of photographs.


Enjoy!
Peace in the Kitchen!

Wednesday, July 12, 2017

Breakfast Bundt Casserole

This is an interesting recipe that can be customized to your own personal taste. There are many options for other ingredients.
You can add a cup of diced Zucchini, 1/2 C of diced Red Bell Pepper and 1/2 C Green Bell Pepper for a Christmas Casserole.
You can add diced cooked Ham, Sautéed Sausage (Vegetarian Versions available), a box of Frozen Spinach, thawed and squeezed dry, and the list goes on.
Just make sure you don't add any additional Potatoes or Roll., this is the perfect amount.











Breakfast Bundt Casserole

Here's what you'll need:
Preheat the oven to 350 degrees.
1 Bundt Pan (choose a simple design) The Original Kugelhof works well) Coat with a Vegetable Cooking Spray.

1 C of your favorite Add In Ingredient.  (see the list above) or add your own.
1 C Frozen Tater Tots, unthawed.
12 Large Eggs, Beaten
1 Can of Pillsbury Grand Biscuits, Raw and Diced into 1" pieces.
2 C of your favorite Shredded Cheese.

In a Large Mixing Bowl:
All ingredients,
Stir to combine well.

Spoon into the Pan.
Bake 45 - 60 minutes.
The top should be Golden Brown.

Remove Pan to a Rack to cool 5 minutes.
Invert onto a Serving Platter.
Slice to Serve.

Enjoy!
Peace in the Kitchen!



Sunday, July 2, 2017

Keep Guacamole Green

Keep Guacamole from turning Brown.



There are so many recommendations for how to keep prepared Guacamole from turning Brown after it's prepared.
Some of the ways, leave the Pit in the middle of the mixture, add extra Lime Juice, cover with Plastic wrap directly onto the mix to create a seal. Today's Plastic Wrap is more porous than it used to be.
Those are all well and good, but none of them are fool proof.

The following is a  way to prevent browning and keep refrigerated for up to 3 day:

After preparing it, transfer it to a small glass container that has a lid, smooth the top and drizzle about 1/2" of Lukewarm Water to cover it.
Place the Lid on it and refrigerate it for up to 3 days.
When ready to serve, Drain the water off and stir to combine well.

Enjoy!
Peace in the Kitchen!

Wednesday, June 28, 2017

Tex - Mex Corn Salad

We make a lot of recipes that are referred to as Tex - Mex here in Texas. Here's a great Salad or Side Dish that has all of the ingredients needed to be referred to as Tex - Mex.




Tex - Mex Corn Salad

1 - 16 oz. Bag of Frozen Corn, thawed.
2 TBS Olive Oil
3 TBS Mayonnaise
4 oz. Mexican Cotija Cheese, crumbled + additional for Garnish.
2 TBS Fresh Lime Juice + additional for Garnish.
1 TBS Diced  Fresh Jalapeño Pepper
1 TBS Diced Red Onion
1/4 C finel chopped Fresh Cilantro
2 Garlic Cloves, minced
1/2 tsp Chile Powder
Salt and Pepper to taste.

In a Skillet on Medium High Heat:
Oil, until Hot.
Corn
Sauté for about 8 minutes, just until Charred.

In a Large Mixing Bowl:
Mayonnaise
Cheese
Lime Juice
Jalapeño
Onion
Cilantro
Garlic
Chile Powder
Salt and Pepper
Mix to combine well.

Fold in:
Corn
Mix to combine well.

Refrigerate until cold.

Just prior to serving:
Drizzle with additional Fresh Lime Juice.
Sprinkle with additional Cheese.

Enjoy!
Peace in the Kitchen!

Sunday, June 25, 2017

Ritz Cracker Dessert Bars

Who knew that crackers could be so decadent when turned into a dessert Bar?







Here's what you'll need:
Preheat the oven to 350 degrees
1 - 8" X 8" Baking Pan sprayed with a Vegetable Cooking Spray.

2 Sleeves of Ritz Butter Crackers (60 crackers)
1 1/2 C Heath English Toffee Bits
1 - 14 oz. can of Sweetened Condensed Milk
Confectioner's Sugar


In a Large Zip Lock Bag:
Crackers
Crush finely, using your hands.

In a Medium Mixing Bowl:
Cracker Crumbs
Toffee Bits
Condensed Milk
Stir to combine well.

Press evenly into the Pan.
Bake 15 - 20 minutes until Golden Brown.

Remove Pan to a Rack to cool completely.

Dust well with Confectioner's Sugar.
Cut into Bars to serve.

Enjoy!
Peace in the Kitchen!





Friday, June 23, 2017

Stuffed, Baked Zucchini

Here's a great Vegetarian dinner recipe.





Stuffed, Baked Zucchini

Here's what you'll need:
Preheat the oven to 375 degrees.
9" X 13" Baking Pan

3 Zucchinis  (trim the ends and slice them in half lengthwise) Set Aside.
1 - 24 oz. Jar of your favorite Marinara Sauce, divided ( set aside 1 C)
1 TBS Olive Oil
1/3 C diced Onion
1 tsp minced Garlic
1/2 C diced Red Bell Pepper
3/4 C diced Fresh Mushrooms
1/4 C chopped Fresh Parsley
1 tsp Italian Seasoning
1/4 tsp Salt
Pepper to taste
1 1/2 C Fresh Shredded Mozzarella Cheese
1/4 shaved Fresh Parmesan Cheese
2 TBS Bread Crumbs

Scrape out the Zucchinis, chop and set aside.

In the Baking Pan:
Zucchinis
1" of Water
Cover with Foil
Bake for 20 minutes.
Remove and set aside.
Do not turn the oven off.

In a Large Skillet on Medium Heat:
Oil
Onion
Bell Pepper
Garlic
Sauté for 5 minutes.

Add:
Chopped Zucchini
Mushroom
Remaining Marinara Sauce (the 1 C will be used later in the recipe)
Parsley
Seasoning
Salt
Pepper to taste.
Stir well.
Reduce Heat to Low.
Sauté 15 minutes.

Remove the Zucchinis from the Pan.
Drain the Water.

Add:
1 C Marinara Sauce.
Place Zucchinis on top of the Sauce.

Fill the Zucchini with the Filling.
Cover with Foil.
Return to the Oven.
Bake for 20 minutes.

Remove from the Oven.
Set the Oven to Broil.
Remove the Foil.

Top each Zucchini with:
Mozzarella
Parmesan
Bread Crumbs

Return to the Oven and Broil just until the Cheese
has Melted and the Crumbs are Golden Brown.
Watch it carefully to avoid burning.

Enjoy!
Peace in the Kitchen!

Thursday, June 22, 2017

Summer Vegetarian Pasta Nicoise Salad

We travel to France and have many friends there. One of my favorite Summer Salads is Nicoise. Traditionally it's serve with Tuna. I don't eat Seafood so I created this Vegetarian version.






Vegetarian Pasta Nicoise Salad

1 Pound of Penne Pasta prepared according to package directions.
Drain, reserve  the water and return it to the pot.

1/2 Pound of Trimmed French Green Beans boiled for 2 minutes in the reserved Pasta Water.
Drain.

3 Hard Boiled Eggs, halved.

1/4 C Olive Oil
2 TBS Red Wine Vinegar
2 tsp Dijon Mustard
2 TBS finely chopped Shallots
1/4 tsp Salt

2 C Halved Cherry Tomatoes
1/2 C Sliced Black Olives
1/4 C Drained Capers
1/4 C finely chopped Fresh Parsley

Pepper to Taste

In a Large Serving Bowl:
Oil
Vinegar
Mustard
Shallots
Salt
Whisk Well.

Gently Fold in:
Tomatoes
Olives
Capers
Parsley

Add:
Pasta
Beans
Toss Gently.

Top with Eggs.
Sprinkle with Pepper to Taste.
Cover with Plastic Wrap.
Refrigerate 30 - 60 minutes prior to Serving.

Gently Toss just before Serving.

Enjoy!
Peace in the Kitchen!