The last couple posts I was trying to catch up and post some of the things I had cooked and taken pictures of. But this is actually from today! :)
I ate breakfast with my nanny today and she made some delish french toast. I know my nanny is a good cook, I learned a lot from her over the years, but when she first told me about her new french toast I was skeptical.
We went to the farmer's market and each got a loaf of cinnamon raisin bread. I also got an Israel melon (if you have never tried it you should, they are amazing!). I had a piece of her french toast and one with the fresh cinnamon raisin bread.
Now I will tell you how she made it š
She used cheddar cheese bread from Walmart, I think the brand is marketside pantry? Cut a thick slice, dip it in a mixture of beaten egg and milk as usual. Cook in a hot skillet........and put a small handful of shredded cheddar on top while it's cooking. Yup, I know what you are thinking...."french toast and cheese?!" But trust me, it is good! When she gave me my piece of cheese french toast she told me to put some peach jam on it (which I had made with more fresh peaches and taken to her, glad she is eating it up). I was, again, kind of puzzled. The thought of the flavors didn't mesh well in my head. She was right though, it was really good.
Oh yeah, the fresh cinnamon raisin bread from Coy's Bakery made good french bread too, but I just put syrup on that one!
Saturday, June 30, 2012
Creamy JalapeƱo Ranch Dressing
There is a restaurant around here called Chuy's that has this amazing jalapeƱo ranch "dip". I found this recipe online and it is exact!! It does make quite a bit but I have split the recipe in half before. It is good on salad, like taco salad or southwest style salad with chicken or just with tortilla chips as a dip.
You need:
1 packet Hidden Valley Ranch mix (not buttermilk)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, wash and dice the tomatillos
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (if you don't like spicy, remove the seeds)
Mix all ingredients together in the blender until smooth. Store in the refrigerator if not eaten right away.
You need:
1 packet Hidden Valley Ranch mix (not buttermilk)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, wash and dice the tomatillos
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (if you don't like spicy, remove the seeds)
Mix all ingredients together in the blender until smooth. Store in the refrigerator if not eaten right away.
Crockpot Ranch Pork Chops
I needed something quick and easy to make the other day and pork chops sounded good. I don't have pictures this time but here it goes:
In my crockpot bowl I mixed together:
1 can cream of mushroom soup
1 can cream of chicken soup
1 can of water
2 pkts of dry ranch dressing mix
Salt and pepper
Then I put all my pork chops down into the mixture to cover them. Cook on high for 4-5 hours. We ate this with steamed rice and it was yummy! The pork chops were very tender (I used boneless, about 1/2" thick).
In my crockpot bowl I mixed together:
1 can cream of mushroom soup
1 can cream of chicken soup
1 can of water
2 pkts of dry ranch dressing mix
Salt and pepper
Then I put all my pork chops down into the mixture to cover them. Cook on high for 4-5 hours. We ate this with steamed rice and it was yummy! The pork chops were very tender (I used boneless, about 1/2" thick).
Fresh Fruit Hand Pies
I made some very good peach and plum hand pies a couple weeks ago. Again, the fresh fruit came from my wonderful hubby. The plums were tiny and you would have to eat the whole handful to feel like you had eaten a plum :) so I cut them up for pie. It made two plum and four peach (they were white peaches so they were super sweet) pies.
I found this on pinterest but of course I modified it a little bit like always:
Cream Cheese Pastry
(courtesy of Kraft foods)
2 cups flour
½ tsp. salt
1 pkg. (8 oz.) Cream Cheese, softened
1 cup (2 sticks) cold butter or margarine
Put in a food processor and pulse all ingredients, (then divide into two portions if you are using it as a double pie crust) (I wrapped it up as one piece of dough)
Wrap tightly in plastic wrap and refrigerate for several hours until firm.
Here is how to make the little pies:
1 recipe for pie crust as above
1/3 cup sugar
2 tsp cornstarch
1 cup fresh fruit
1 egg beaten
Preheat oven to 400. I divided the dough into 6 parts and rolled out each one into a circle (maybe 6", you don't want it so thin that it breaks and won't hold the juice in). Then in a small bowl combine fruit with sugar and cornstarch. Spoon 2 tbsp of fruit mixture onto half of the circle of pie crust. Fold over to make a half circle (see pictures). Using the tines of a fork, crimp the edges of the pie so it will stay together. Prick the top of your hand pie with a fork to vent. Brush the top of each pie with egg. Bake them on a cookie sheet sprayed with non stick spray for 15-20 minutes at 400.
Cool and pass them around....they don't last long!
(Here is the link I found on pinterest, I do not follow this blog, I simply got the recipe off pinterest :) http://homeiswheretheboatis.wordpress.com/2012/06/07/pocket-plum-pies/
I found this on pinterest but of course I modified it a little bit like always:
Cream Cheese Pastry
(courtesy of Kraft foods)
2 cups flour
½ tsp. salt
1 pkg. (8 oz.) Cream Cheese, softened
1 cup (2 sticks) cold butter or margarine
Put in a food processor and pulse all ingredients, (then divide into two portions if you are using it as a double pie crust) (I wrapped it up as one piece of dough)
Wrap tightly in plastic wrap and refrigerate for several hours until firm.
Here is how to make the little pies:
1 recipe for pie crust as above
1/3 cup sugar
2 tsp cornstarch
1 cup fresh fruit
1 egg beaten
Preheat oven to 400. I divided the dough into 6 parts and rolled out each one into a circle (maybe 6", you don't want it so thin that it breaks and won't hold the juice in). Then in a small bowl combine fruit with sugar and cornstarch. Spoon 2 tbsp of fruit mixture onto half of the circle of pie crust. Fold over to make a half circle (see pictures). Using the tines of a fork, crimp the edges of the pie so it will stay together. Prick the top of your hand pie with a fork to vent. Brush the top of each pie with egg. Bake them on a cookie sheet sprayed with non stick spray for 15-20 minutes at 400.
Cool and pass them around....they don't last long!
(Here is the link I found on pinterest, I do not follow this blog, I simply got the recipe off pinterest :) http://homeiswheretheboatis.wordpress.com/2012/06/07/pocket-plum-pies/
Thursday, June 28, 2012
Simple Peach Cobbler
My husband brings me home fresh peaches and plums from some trees close to his work. He knows I absolutely LOVE peaches! The ones I had were getting pretty ripe so I needed to either eat them all up :) or make something good! I decided on cobbler, it's quick and easy....and really good.
I grew up eating this yummy cobbler. To me, this is cobbler! Everyone has a different interpretation of a cobbler. Some like it with pie crust on top. How does your family make cobbler?
To make this simple cobbler:
You need:
3 Tbs butter
1 cup Bisquick
1/2 cup sugar
1/2 cup milk
About three cups of fruit
(fresh or canned)
** I used fresh peaches, peeled and cut them up. I used the juice that accumulated in the bowl also. If you use canned peaches, drain about half the juice but add the rest in the cobbler with the fruit.
Preheat oven to 375. Melt the butter in a baking dish, 8x8 is good. Mix the bisquick, sugar and milk together. Pour the mixture over the melted butter. Do not stir! Drop the peaches evenly over the batter, do not stir. Bake at 375 for about 30 minutes. The batter will look browned and will rise up over the fruit to look like a "cobbled" road. (if you are having company, double the recipe and use a 9x13" pan....this stuff is eaten up quickly)
Yum yum!
(in the after picture, mine is kind of brown around the edges because I used a smaller pan. I won't do that next time :)
I grew up eating this yummy cobbler. To me, this is cobbler! Everyone has a different interpretation of a cobbler. Some like it with pie crust on top. How does your family make cobbler?
To make this simple cobbler:
You need:
3 Tbs butter
1 cup Bisquick
1/2 cup sugar
1/2 cup milk
About three cups of fruit
(fresh or canned)
** I used fresh peaches, peeled and cut them up. I used the juice that accumulated in the bowl also. If you use canned peaches, drain about half the juice but add the rest in the cobbler with the fruit.
Preheat oven to 375. Melt the butter in a baking dish, 8x8 is good. Mix the bisquick, sugar and milk together. Pour the mixture over the melted butter. Do not stir! Drop the peaches evenly over the batter, do not stir. Bake at 375 for about 30 minutes. The batter will look browned and will rise up over the fruit to look like a "cobbled" road. (if you are having company, double the recipe and use a 9x13" pan....this stuff is eaten up quickly)
Yum yum!
(in the after picture, mine is kind of brown around the edges because I used a smaller pan. I won't do that next time :)
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