Poached Eggs

I wanted to post this for my personal information about the Poach Pods.

Silicone Poach Pods

Poach Pods
Egg Poaching made easy.

How to use:

Boil 1 1/2" of water in any pan with a lid.
Lightly oil each Pod.
Add an Egg.
Float the Pods in Simmering Water
Place the Lid on the Pan.
Poach for 3 - 5 minutes.
Remove the Pods from the Water.
Gently run a spoon around the edge of the Eggs.
Spoon them out to Serve.

Enjoy!
Peace in the Kitchen!

Frozen Margarita Recipes

We have this MARGARITAVILLE  Frozen Margarita Machine.
I'm really posting this for my own reference when we want to use it.

Bottled Margarita Mix

Recipe #1
3 oz. Tequila
5 1/4 oz. Margarita Mix (this is the Mix that comes in a Bottle from the Liquor Store)
3/4 oz. Triple Sec
Ice

Recipe #2
3 oz. Tequila
5 1/4 oz, Margarita Mix  (this is the Mix that comes in a Bottle from the Liquor Store)
3/4 oz. Triple Sec
1 1/2 oz.  Lime Juice
1 1/2 oz. Orange Juice
Ice

The Machine Recipe for a Full Pitcher: 54 oz Pitcher

NOTE: You can replace the Margarita Mix with 1 - 10oz. can of Frozen Margarita Concentrate, (thawed) and
omit the Lime Juice and the Orange Juice.

6 oz. Tequila
6 oz. Margarita Mix (this is the Mix that comes in a Bottle from the Liquor Store)
2 oz. Triple Sec
2 oz. Lime Juice
3 oz. Orange Juice
Ice

Full Pitcher directions: 54oz. There's a recipe following for a 36 oz. Pitcher.

Ice in the top, don't overfill it. Take the Ice out a few minutes before making the drinks so it can thaw just a bit.
All Liquid in the Pitcher
Turn Dial to Full Pitcher Icon on the right. (dial to the size pitcher if making a smaller amount)
Turn On/Off switch to Ready.
Start the Shave & Blend Toggle Switch.


Here's my recipe for homemade from scratch for the 36oz. Margaritaville Pitcher.
The 36 oz. recipe makes 2 servings.

I container of Frozen Margarita Mix. It makes two recipes.
Thaw it before making the drinks.

4oz. Tequila
1 oz. Triple Sec, Cointreau or Grand Marnier
1 oz. Fresh Lime Juice or Rose's Lime Juice.
3 oz. Orange Juice
4 oz. Margarita Mix

Follow instruction above to make the Drinks.



Here are some other recipes to make:


Frozen Strawberry Daiquiri:

Fill the ice reservoir.  In the base container add:

3 oz light rum

3 oz dark rum

1 oz pineapple juice

4 oz Strawberry Daiquiri Mix

Frozen Piña Colada:

Fill the ice reservoir.  In the base container add:

4 oz light rum

4 oz cream of coconut

4 oz pineapple juice

Frozen Key West:

4 1/2 oz tequila

3 oz melon liqueur

3 oz piña colada mix

1 1/2 oz lime juice

1 1/2 oz orange juice

1/4 oz splashes grenadine

Frozen Blue Colada:

3 oz. Margaritaville Light Rum

1 1/2 oz. Blue Curaçao

4 1/2 oz. Coconut Cream

4 oz. Pineapple Juice

Frozen Cranberry Rum :

4 oz. Silver Rum
2 oz. Mango Juice
2 oz. Pineapple Juice
3 oz. Pure Cranberry Juice


Frozen Strawberry Margarita:

4 1/2 oz. Gold Tequila
8 1/2 oz. Strawberry Daiquiri Mix


We usually have a full recipe of my homemade Sangia on hand during the Summer. 
If you want a Frozen Sangria in the Margaritaville Machine, add 13 oz. of Sangria for two servings.

Here's my recipe for our favorite Sangria:

Terry's Original Sangria!

5 TBS sugar
2 oranges( squeeze one, wedge one)
2C orange juice
3 C apple juice
1 bottle (4 liters or 13-1/2 C) Burgundy Wine
1/2C brandy
1/2C Triple Sec
3 cans of Squirt( only Squirt) (1-2liter bottle if recipe is tripled)
Mix all of the ingredients well and serve over ice.
You can add fruit to the pitcher. I generally add lemon, lime and orange slices.

I generally triple it for a party!

1/2 the recipe for 1 pitcher.

Enjoy!
Peace in the Kitchen!

Enjoy!
Peace in the Kitchen!

Pineapple Cream Pie

This was one of my Mom's favorite desserts and she served it often. We all loved it.
It's Simple, Easy, Yummy!

Mom's Pineapple Pie

Here's what you'll need:
1 - Pre-made Graham Cracker Pie Shell
1 - 16 oz. Container of Sour Cream
1 Small Box of Vanilla Pudding
1 - 20 oz. Can of Crushed Pineapple, drained.
1 C Chopped Pecans

In a Mixing Bowl:
Add all ingredients and mix to combine well.
Refrigerate 2 - 3 hours or overnight.

Enjoy!
Peace in the Kitchen!

Fudge

This is a simple and easy Fudge made in a Microwave.

Here's what you'll need:
A 9" X 13" Casserole Dish lined with Parchment Paper with a 2" overhang on all 4 sides.
Cut 1 piece for the 9 inches + 4" for the overhang and a second one for the 13 inches + 4" for the overhang.


NOTE: I'm always Adapting and trying to Edit recipes. Here's what I've learned about this one.
I purchased enough ingredients to make two Batches of this Fudge. This first Batch was perfect.
I waited too long before I made the second Batch and here's what I learned:
Always start out with a new can of Sweetened Condensed Milk. The second Can I had, turned to Dulce de Leche ( it had caramelized). I thought it would just create a creamy Carmel flavor, but it didn't. Also, start out with a fresh bag of Miniature Marshmallows. Mine had become a big "clump." I attempted to cut them into chunks but that didn't work. So the recipe was so soft that I couldn't even cut it into bars. I had to throw it away. Lesson learned!

NOTE:
You can add  1 C Chopped Pecans or Chopped Walnuts to the Batter just before pouring it into the Pan.


3 C Milk Chocolate Chips
1 - 14oz. Can of Sweetened Condensed Milk
1 tsp Vanilla
1/2 C Mini Marshmallows

In a Microwave Safe Bowl:
Chocolate Chips
Sweetened Condensed Milk
Stir to Combine well.
Microwave for 1 - 3 minutes, stirring every 30 seconds.
Watch it carefully so it doesn't over cook.

Remove and Stir well until Creamy Smooth.

Add:
Vanilla
Marshmallows.
Stir to combine well.

Spoon into the Casserole dish.
Smooth out evenly.
Refrigerate until completely cooled, at least 3 hours or overnight.

Remove the Fudge by lifting it out with the Parchment Paper.
Cut into Small Pieces.

Enjoy!
Peace in the Kitchen!

Sautéed Cabbage

My mother always fried cabbage. It seemed to be a food staple at our house when I was a kid. It was probably inexpensive and it could be served in  many ways and accompany a variety of Entrées.

This is just one of many recipes I have using Cabbage.

Sautéed Cabbage

Here's what you'll need:
A large skillet

1 - small (2 1/2 lb.) Head of Green or Red Cabbage.
1 TBS of Olive Oil
1 TBS of Butter
1  tsp Salt
1/2 tsp Pepper
1/2 tsp Apple Cider Vinegar + additional to taste.
1 TBS Chopped Fresh Thyme

Prepare the Cabbage:
Cut it in half through the Core.
Lay each piece on it's side and slice it into fine ribbons. Discard the Core.

Skillet on Medium High Heat until Hot.
Add:
Oil
Butter
Heat until melted.

Add:
Cabbage
Salt
Pepper
Sautée, stirring until it begins to brown.

Remove from Heat.
Add:
Vinegar
Taste to see if you want additional Vinegar and Salt.
Sprinkle with Thyme.

Serve warm.

Enjoy!
Peace in the Kitchen!

Tex-Mex Breakfast

I wasn't sure what to call this.  It's a great Breakfast Recipe and you can customize it to individual tastes with a variety of fillings. It can be eaten folded over or rolled and eaten like a Burrito.

I just noticed that there was a glitch in the system and all of the photographs of this recipe were missing. I have already deleted them from my Photos. The next time I make this I'll post new photos.

Here's what you'll need:
A Non Stick Skillet  (the secret to helping the non stick is a bit of Butter added to the Vegetable Oil)


Ingredients:

1 Tortilla per person.
2 Eggs per person, whisked.
Vegetable Oil  (Medium Heat until hot)
Butter (Add to heated Oil)

Filling Options:

Cheese
Green Onion, diced
Bacon Bits. I use a Vegetarian version.
Diced Ham
Bacon, crumbled.
Green Onion, diced.
Green Bell Pepper, diced.
Onion, diced.

Garnish:

Sour Cream
Salsa

Directions:

Pour Whisked Eggs into the Heated Skillet.
Heat until completely cooked.

Top it with the Tortilla.
Use a wide Spatula and flip it over.

Top with your favorite fillings.
Fold over like an Omelette or Roll like a Burrito.

Garnish with a Dollop of Sour Cream and Salsa.

Enjoy!
Peace in the Kitchen!

Corn Casserole

If you're familiar with my Blog you know that The Hippy in the Kitchen loves a good Corn Casserole........all of them. I have no idea what number this one is but I still love it.

Here's what you'll need:
Preheat the Oven to 350 degrees
A 9" X 13" Casserole Dish

1 Box of Jiffy Cornbread Mix
1/2 C Butter, melted.
1 Can of Whole Kernel Corn, drained.
1 Can of Cream Corn
2 C Shredded Sharp Cheddar Cheese
1 Egg
1/2 C Sour Cream + additional for Garnish.
1/2 tsp
1/2 tsp Onion Powder

In a Mixing Bowl:
Cornbread Mix
Butter
Kernel Corn
Cream Corn
1 C Cheddar Cheese
Egg
Whisk Well.

Add:
Garlic Powder
Onion Powder
Whisk well.

Top it with Dollops of Sour Cream.
Swirl it with a spoon. Do not mix.
Sprinkle evenly with remaining Cheddar Cheese.
Do not mix.

Bake 40 - 45 minutes.
Top individual servings with a Dollop of the remaining Sour Cream.

Enjoy!
Peace in the Kitchen.