Monday, December 29, 2014

Thai Coffee


The sun was shining but there was still that cold nip in the air.  I needed something hot to drink to take the chill off.  Instead of having the usual cup of tea or coffee, I found a recipe for Thai Coffee.    At first, I thought I would have to be grinding together spices and coffee but this beverage was super simple to make.  I just brewed some coffee and added sweetened condensed milk to the pot.  Poured it in a cup and enjoyed a deliciously not to sweet coffee that warmed me from my head to my toes.  This recipe made 4 servings so I shared the goodness:)


Thai Coffee
From Kraft Recipes


Ingredients:
1/2 cup  ground  coffee
1/2 cup  sweetened condensed milk
3 cups  cold water

Directions:
1. Place coffee in filter in brew basket of coffee maker. Pour condensed milk into empty pot of coffee maker.
2. Prepare coffee with cold water. When brewing is complete, stir until well blended.
3. Pour into 4 large cups or mugs to serve.

Makes 4 servings



Saturday, December 27, 2014

Slow Cooker Pasta E Fagioli Soup


Need a dinner idea that is easy, satisfying, and delicious?  Try this hearty soup recipe.  It  is sure to be a family/company pleaser.  This tasty soup is filled with veggies, meat, and pasta cooked in  a broth flavored with spices and spaghetti sauce.    Place all of the ingredients in a Crock Pot set on low and 8 hours later dinner is done.   Top with some shredded Parmesan cheese and you are ready to serve. Great for those days when you are busy or just need a day to relax.


Slow Cooker Pasta E Fagioli Soup
From Family Favorite Recipes Adapted by From My Southwest Kitchen

Ingredients:

1 1/3 lbs ground beef
1 onion, chopped
3 carrots, sliced
4 stalks celery, sliced
2 (14.5 ounce) cans  petite diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
1 quart beef stock
3 teaspoons oregano
2 teaspoons pepper
1 teaspoon dried basil
1/2 to1 teaspoon  crushed red pepper flakes
1 (20 ounce) jar spaghetti sauce
8 ounces  dried ditalini pasta
Shredded Parmesan cheese

Directions:

1. Brown beef in a skillet.
2. Drain fat from beef and add to crock pot with everything except pasta.
3. Cook on low 7-8 hours or high 4-5 hours.
4. Cook pasta according to package directions.
5. Add pasta to the soup and mix in.
6. Serve with grated Parmesan cheese.

Servings: 12-14





Thursday, December 25, 2014

Merry Christmas

Merry Christmas Everyone!  



Jesus - The Reason For The Season


'And there were in the same country shepherds abiding in the field, keeping watch over their flock by night. And, lo, the angel of the Lord came upon them, and the glory of the Lord shone round about them: and they were sore afraid. And the angel said unto them, Fear not: for, behold, I bring you tidings of great joy, which shall be to all people. For unto you is born this day in the city of David a Savior, which is Christ the Lord. And this shall be a sign unto you; Ye shall find the babe wrapped in swaddling clothes, lying in a manger. And suddenly there was with the angel a multitude of the heavenly host praising God, and saying, Glory to God in the highest, and on earth peace and goodwill towards men.'"

Tuesday, December 23, 2014

Molasses Spice Cookies With Orange Essence



These cookies have the fragrant and wonderful flavors of the season - cinnamon, ginger, cloves,  and allspice.  These drop cookies have orange zest in the batter and then they are rolled in sugar that has orange zest.  The result is a nice flavorful cookie that is slightly chewy and very delicious.


Molasses Spice Cookies With Orange Essence
From America's Test Kitchen


INGREDIENTS

1 cup granulated sugar (about 7 ounces)
3 teaspoons grated orange zest
2 1/4 cups unbleached all-purpose flour (11 1/4 ounces)
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1/4 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool
1/3 cup dark brown sugar (about 2 1/2 ounces)
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup molasses (about 6 ounces), light or dark

INSTRUCTIONS
1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. In work bowl of food processor, process 2/3 cup sugar and 2 teaspoons orange zest until pale orange, about 10 seconds; transfer sugar to 8- or 9-inch cake pan and set aside.

2. Whisk flour, baking soda, spices, and salt in medium bowl until thoroughly combined; set aside.

3. In standing mixer fitted with paddle attachment, beat butter and 1 teaspoon grated orange zest with brown sugar and remaining 1/3 cup granulated sugar at medium-high speed until light and fluffy, about 3 minutes. Reduce speed to medium-low and add yolk and vanilla; increase speed to medium and beat until incorporated, about 20 seconds. Reduce speed to medium-low and add molasses; beat until fully incorporated, about 20 seconds, scraping bottom and sides of bowl once with rubber spatula. Reduce speed to lowest setting; add flour mixture and beat until just incorporated, about 30 seconds, scraping bowl down once. Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom. Dough will be soft.

4. Using tablespoon measure, scoop heaping tablespoon of dough and roll between palms into 1 1/2-inch ball; drop ball into cake pan with sugar and repeat to form about 4 balls. Toss balls in orange sugar to coat and set on prepared baking sheet, spacing them about 2 inches apart. Repeat with remaining dough. Bake 1 sheet at a time until cookies are browned, still puffy, and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 11 minutes, rotating baking sheet halfway through baking. Do not over bake.

5. Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature and serve. (Can be stored at room temperature in airtight container or zipper-lock plastic bag up to 5 days.)

Makes about 22 cookies


Monday, December 22, 2014

Salty Caramel Filled Chocolate Chip Cookies


Salt, caramel, and chocolate in one delicious cookie.   I found some Milk Chocolate Morsels with Caramel Filling by Nestle Toll House and I had to get them.



I love biting into chocolate that is filled with caramel.    These morsels  had to be great in cookies and they were.    Top each cookie with some flaky sea salt and you have the ultimate sweet and salty treat.




Salty Caramel Filled Chocolate Chip Cookies
From Cook's Country Magazine Adapted by From My Southwest Kitchen


Ingredients:
Cookies Santa Would Love
2 cups plus 2 tablespoons (10 2/3 ounces) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoon unsalted butter, melted and cooled
1 cup packed (7 ounces) light brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg plus 1 large yolk
2 teaspoons vanilla extract
1 1/2 cups (9 ounces) Nestle Toll House Milk Chocolate Morsels with Caramel Filling
Maldon or other flaky sea salt

Directions:

1. Adjust oven rack to lower-middle position and heat oven to 325 degrees.  Line 2 baking sheets with parchment paper.  Combine flour, baking soda, and salt in bowl.
2. Using stand mixer fitted with paddle, beat melted butter, brown sugar, and granulated sugar on medium speed until smooth, about 2 minutes.  Add egg and yolk and vanilla and beat until combined.  Reduce speed to low and add flour mixture in 3 additions until just combined, scraping down bowl as needed.  Stir in chocolate morsels by hand.
3. Working with 2 tablespoons dough at a time, roll into balls and space them 2 inches apart on prepared sheets.   Sprinkle cookies with sea salt.  Bake cookies, 1 sheet at a time, until edges are set and beginning to brown but centers are still soft and puffy 15 to 20 minutes, rotating sheet halfway through baking.  Let cookies cool on sheets for 10 minutes before serving.

Makes 2 dozen cookies

Note: To keep the cookies chewy longer, store them in an airtight container with a slice of sandwich bread.



Thursday, December 18, 2014

Cheddar Olives


Green olives wrapped in a cheesy dough and baked until golden brown.  The result is a delicious appetizer for your upcoming holidays.  A huge plus for this recipe- other than the taste - is they can be made ahead of time.  Yes, you can freeze these delicious nibbles.

The dough for this recipe is made in a food processor which makes it come together quickly.  Once the dough is made you take 2 teaspoons and pat it into a 2-inch circle.  An olive is placed in the center and the dough is them formed around the olive.   Put in the fridge for 1 hour up to 24 hours.  If you plan to use them at a later date, pop them into the freezer.

When you are ready to bake your Cheddar Olives, place them in a 350 degree F oven for 16-18 minutes.  When baked, remove from oven and let them cool before serving.

Your family and friends will enjoy these tasty bites:)

Cheddar Olives
From Cook's Country Magazine 

Use regular-size, not colossal or queen, cocktail olives. The cheddar olives must chill for at least 1 hour before baking.

INGREDIENTS

40 pimento-stuffed green olives, rinsed
1 cup (5 ounces) all-purpose flour
3/4 teaspoon paprika
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
8 ounces extra-sharp cheddar cheese, shredded (2 cups)
7 tablespoons unsalted butter, cut into 7 pieces
1 large egg, lightly beaten
1 tablespoon water
1 teaspoon Worcestershire sauce

INSTRUCTIONS

1. Spread olives on dish towel and roll around to dry. Pulse flour, paprika, pepper, and cayenne in food ­processor until combined, about 3 pulses. Add cheddar and butter and pulse until mixture resembles coarse crumbs, about 12 pulses. Add egg, water, and Worcestershire and process until dough ball forms, about 20 seconds.

2. Working with 2 teaspoons dough and 1 olive at a time, pat dough into 2-inch circle; place olive in center of dough; form dough around olive; and roll cheddar olive between your hands to make uniform ball. Place cheddar olives on large platter, cover tightly with plastic wrap, and refrigerate for 1 hour or up to 24 hours (or freeze to bake later).

3. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Space cheddar olives evenly on prepared sheets. Bake until bottoms are well browned and tops are golden, 16 to 18 minutes (if baking from frozen, increase cooking time to about 25 minutes), switching and rotating sheets halfway through baking. Transfer cheddar olives to wire rack and let cool for about 30 minutes before serving.

MAKES 40 WRAPPED OLIVES


Tuesday, December 16, 2014

Eggnog Snickerdoodles #cookies


I have started my holiday  baking/cooking.  Cookies, cakes, candies, nuts, etc.   Today's recipe is for Eggnog Snickerdoodles.  The family loves Snickerdoodles.  This recipe adds the holiday flavor of eggnog with the warm spices of cinnamon and nutmeg.


Snickerdoodles are easy to make.  The batter comes together quickly. Shape the cookies  into balls and roll in the sugar and spice mixture.    Bake in a 350 degree oven.  The cookies are done when the edges a firm and the middle is slightly soft.   Cool and serve.

The edges of these cookies have a little crackle to them with the middle slightly chewy.  A very  delicious cookie for your family, friends, and of course Santa.


Eggnog Snickerdoodles
From The Seattle Times

3 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

½ teaspoon salt

¾ cup (1½ sticks) butter

2 cups sugar, divided

¼ cup plain eggnog

1 tablespoon dark rum or brandy

1 teaspoon vanilla extract

2 large eggs

2 teaspoons cinnamon

½ teaspoon grated nutmeg

In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt. Set aside.

In a large bowl, use an electric mixer on high to beat the butter and 1½ cups of the sugar until light and fluffy. Reduce the mixer speed to low and slowly drizzle in the eggnog, rum and vanilla, mixing until completely incorporated. Add the eggs, then beat until well mixed.

Add the dry ingredients and mix thoroughly. Cover the bowl and refrigerate for an hour.

When ready to bake, heat the oven to 350 degrees. Line a baking sheet with parchment paper.

In a small bowl, mix together the remaining ½ cup of sugar, the cinnamon and nutmeg.

Working with a tablespoon of dough at a time, roll the dough between your hands to form balls. Roll each ball in the sugar mixture to coat evenly, then arrange on the prepared baking sheet, leaving two inches between the cookies on all sides. Bake for eight to 10 minutes, or until lightly golden, but still soft at the center. Transfer to a rack to cool.

Store in an airtight container at room temperature for up to a week.

Makes 36 cookies





Saturday, December 13, 2014

Gingerbread Scones


Scones go perfect with a nice cup of tea or coffee.  These scones are no exception.  They have the flavors of the holidays and are tender and flavorful.  They are like eating a delicious ginger snap cookie in scone form.

I made three changes to the recipe.  First the instructions state to cut in the butter.  I like to grate my butter and work it in with my hands.  I like to feel the mixture.  Also, the  aroma of the spices is delicious as you are working in the butter.  Second, I added 2 tablespoons more milk.  My dough wasn't coming together as it should- it was dry.  Just that little bit of milk cured the problem.   I liked the texture of this dough. It wasn't too sticky and this made it easy to work with.  Finally, instead of cutting the dough into 12 wedges, I only cut it in 8 wedges.

Once the dough was patted into a circle, you cut it into 8 wedges, brush with some egg white and sprinkle with coarse sugar, and bake.  These scones smelled wonderful as they were baking.    Remove from oven, cool and eat.

I enjoyed mine with a cup of Starbucks Blonde Roast Holiday blend I made in my Keurig.  A great way to start any day or just for some "me" time.




Gingerbread Scones
From "Taste of Home" Magazine


Ingredients:
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons Baking Powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cubed
1/3 cup molasses
1/4 cup milk
1 egg, separated
Coarse sugar

Directions:
1. Preheat oven to 400°. In a large bowl, whisk the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk molasses, milk and egg yolk until blended; stir into crumb mixture just until moistened.
2. Turn onto a lightly floured surface; knead gently 6-8 times. Pat into an 8-in. circle. Cut into 12 (I did 8) wedges. Place wedges 1 in. apart on a greased baking sheet.
3. In a small bowl, beat egg white until frothy; brush over scones. Sprinkle with sugar. Bake 12-15 minutes or until golden brown. Serve warm.

Yield: 8 scones









Wednesday, December 10, 2014

Mini Eggnog Loaves #Christmas Baking


Let the Christmas baking begin.  To start off the baking season, I chose a simple yet delicious quick bread recipe.  Eggnog, this rich and creamy beverage served during the holidays baked into tender, flavorful loaves.  Who could ask for more?


Not only is eggnog used in this recipe, you also have the seasonal spices of cinnamon and nutmeg.  Add a touch of rum (I used brandy) extract and vanilla extract to your batter and your have a holiday bread worthy of gift giving, holiday parties, or for family and friends.   I  hid a loaf just for me to enjoy with my tea:)  Shh, don't tell.




Mini Eggnog Loaves
From "Taste of Home" magazine

Ingredients:
2-1/4 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 eggs
1 cup eggnog
3/4 cup sugar
1/2 cup butter, melted
2 teaspoons vanilla extract
2 teaspoons rum extract

Directions:
1. In a large bowl, combine the flour, baking powder, salt, cinnamon and nutmeg. In another bowl, beat the eggs, eggnog, sugar, butter and extracts; stir into dry ingredients just until moistened.
2. Pour into three greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Yield: 3 loaves.












Monday, December 8, 2014

Potato-Broccoli Soup #Slow Cooker


Potato Soup is a great comfort food.  Rich, creamy, hearty and filling.   Perfect to have for lunch or dinner.    In this recipe,  basic potato soup is dressed up with some broccoli, sharp cheddar cheese, and sour cream.   This means extra flavor and goodness blended into a rich and creamy  soup.

The ingredients in this recipe are cooked in a slow cooker for about 7 hours.  Once the potatoes are tender, the ingredients are pureed with an immersion blender.  Add a few more ingredients and your soup is ready to serve.

Perfect as a warm up for a chilly day:)




Potato-Broccoli Soup Slow Cooker
From "Family Circle" magazine

Ingredients:

3 1/2 pounds russet potatoes, peeled and cut into 1 1/2-inch pieces
1 large onion, cut into wedges
2 cloves garlic, coarsely chopped
2 cans (14.5 ounce each) vegetable broth
1 can (12-ounce) evaporated milk
1 teaspoon salt
1/8 teaspoon ground nutmeg
1 pound broccoli florets, cut into bite-size pieces
8 ounces sharp cheddar, shredded (white or orange)
1/2 cup sour cream
1/4 teaspoon ground black pepper
Snipped fresh chives or crumbled bacon

Directions:

1. Combine potatoes, onion and garlic in slow cooker.  Add 1 can of the broth, the evaporated milk, 1/2 teaspoon of the salt and the nutmeg.  Cover and cook on HIGH for 3 hours or LOW for 7 hours.
2. Place broccoli in a microwave-safe bowl and add 1/2 cup water.  Cover with plastic and microwave 3 to 4 minutes, until tender.  Set aside 1 1/2 cups of the broccoli, add remaining broccoli to slow cooker along with remaining can of vegetable broth and 1 cup of the cheddar.  Puree with an immersion blender until completely smooth.
3. Stir in remaining 1/2 teaspoon salt and 1 cup cheddar, reserved broccoli, the sour cream and pepper.  Ladle into bowls and sprinkle with chives or bacon just before serving.

Makes 8 servings








Friday, December 5, 2014

Slow-Cooker Green Chile-Chicken Enchiladas


I have been trying out recipes lately for Christmas Eve.  Usually, we go out to eat with the family and then have a big Christmas dinner at my house.  This year, we decided to shake things up a bit.  I will be having both Christmas Eve and Christmas Day dinner at my house.

So being that Christmas Eve is hectic -  church, dinner, out looking at lights, etc.  I was looking for recipes I can make and leave.   Also, Christmas Eve is usually a New Mexican themed dinner.

I attained success when I found this recipe from Betty Crocker.   I just made a couple of changes and I had my one recipe down.  This dish is more of a casserole than your traditional rolled or flat enchiladas.  They are loaded with chicken, beans, cheese and a slightly spicy sauce.  You can control the "heat" of the sauce by buying either mild, medium, or hot green chiles and Enchilada Sauce.  In this recipe I used medium.   The ingredients are layered in a slow-cooker.  Once the layers are made, cover, set on low, and you are done.

I served these enchiladas garnished with a dollop of sour cream, some shredded iceberg lettuce and diced tomatoes.  They were delicious and very easy to make.  Plus, the tomatoes and lettuce make them look festive to me.


Slow-Cooker Green Chile-Chicken Enchiladas
From Betty Crocker adapted by "From My Southwest Kitchen"

Ingredients:


2 cans (4.5 oz each)  chopped green chiles
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (10 oz)  green enchilada sauce
1/4 cup mayonnaise
12 corn tortillas (6 inch), cut into 3/4-inch strips
3 cups shredded cooked chicken breast
1 can (15 oz) pinto beans, drained, rinsed
2 cups shredded Mexican cheese blend (8 oz)
Garnishes: Sour Cream, diced tomatoes, shredded iceberg lettuce


Directions:
1. Spray 3- to 4-quart slow cooker with cooking spray. In cooker, spread 1 can of the green chiles. In medium bowl, mix remaining can of green chiles, the soup, enchilada sauce and mayonnaise.
2. Arrange 1/3 of the tortilla strips over chiles in cooker. Top with 1 cup of the chicken, 1/2 cup of the beans, 1/2 cup of the cheese and 1 cup of the enchilada sauce mixture, spreading to edges of cooker to completely cover tortilla strips. Repeat layers twice, reserving last 1/2 cup of cheese.
Cover; cook on Low heat setting 6 to 7 hours.
3. Top with remaining 1/2 cup cheese. Cover; cook about 5 minutes longer or until cheese is melted. Garnish with tomatoes, lettuce and sour cream.

Servings 6










Wednesday, December 3, 2014

Mulligan Stew


Rich, hearty, and delicious are just three adjectives used to described this stew.  A perfect meal for those chilly nights or when you need a one-pot meal after a busy day.  Another great plus for this stew is that it is easy on the budget.  In fact, this stew was born from thriftiness.  This recipe is a list of inexpensive and easily procured ingredients; beef chuck roast, cheap veggies, and water for the stewing liquid.

This stew comes together easily.  First, the meat is browned and the carrots, onion and allspice are cooked in the pot.   After the veggies have cooked about 2 minutes, the tomatoes, water, ham hock, barley, thyme, beef, and salt are cooked in an oven for 1 3/4 hours.  The Dutch oven is removed from the oven and potatoes, turnip, and green beans are added to the pot.  The stew is returned to the oven and cooked another 45 minutes.   Finally, the cabbage is added and the stew is cooked another 15 minutes before serving.

A delicious and inexpensive meal awaits your family.



Mulligan Stew
 From "Cook's Country" Magazine

Ingredients:

1 (4-pound) boneless beef chuck-eye roast, pulled apart at seams, trimmed
Salt and pepper
3 tablespoons vegetable oil
4 carrots, peeled and cut into 1 1/2-inch lengths (2 cups)
1 large onion, chopped
1/2 teaspoon ground allspice
1 (14.5-ounce) can diced tomatoes
5 1/2 cups water
1 (12-ounce) smoked ham hock
1/2 cup pearl barley
2 teaspoons minced fresh thyme
1 pound Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
1 (8-ounce) turnip, unpeeled, cut into 1-inch pieces
8 ounces green beans, trimmed and cut into 1-inch lengths
1 1/2 cups coarsely chopped green cabbage

Directions:

1. Adjust oven rack to lower-middle position and heat oven to 300 degrees.  Pat beef dry with paper towels and season with salt and pepper.  Heat 1 tablespoon oil in large Dutch oven over medium-high heat until just smoking.  Add half of beef and cook until well browned on all sides, about 8 minutes, reducing heat if pot bottom becomes too dark.  Transfer beef to plate,  Repeat with 1 tablespoon oil and remaining beef.
2. Add remaining 1 tablespoon oil, carrots, onion, and allspice to now-empty pot.  Cook over medium heat, scraping up any browned bits, until onion is just softened, about 2 minutes.  Add tomatoes and their juice and cook until nearly dry, about 8 minutes.  Add water, ham hock, barley, thyme, beef and any accumulated juices, and 1 teaspoon salt.  Increase heat to high and bring to simmer.  Cover, transfer to oven, and cook for 1 3/4 hours.
3. Remove pot from oven; stir in potatoes, turnip, and green beans.  Cover, return to oven, and cook until potatoes and turnips are nearly tender, about 45 minutes.  Remove pot from oven, then remove ham hock from stew and let cool for 5 minutes.  Using 2 forks, shred meat from ham hock, discarding skin and bones.
4. Stir cabbage and ham hock meat into stew.  Cover, return to oven, and cook until all vegetables are tender, about 15 minutes longer.  Season with salt and pepper to taste.  Serve.

Serves 8



Monday, December 1, 2014

Chicken-And-Biscuit Cobbler


I made this family comfort dish recently for dinner.  It was enjoyed by everyone.  Shredded chicken is cooked in a delicious sauce consisting of broth, white wine, whipping cream, some white wine vinegar, and fresh herbs- rosemary, thyme, chives, and parsley.  Once the chicken mixture is cooked it is spooned into a buttered 3- quart baking dish.  The chicken is then topped with dropped buttermilk biscuits that have bacon. MMM bacon:)

This would be perfect to use up any leftover turkey you may have or just a nice comforting dish that is quite tasty for your family.


Chicken-And-Biscuit Cobbler
From Southern Living Magazine


Ingredients:

3 tablespoons butter
1 cup sliced carrots
1 medium onion, chopped
2 (8-oz.) packages fresh mushrooms, quartered
2 garlic cloves, minced
1/2 cup dry white wine
1/3 cup all-purpose flour
3 cups reduced-sodium chicken broth
3/4 cup whipping cream
1 tablespoon white wine vinegar
3 tablespoons sliced chives
3 tablespoons chopped parsley
2 teaspoons chopped rosemary
2 teaspoons chopped thyme leaves
8 cups shredded cooked chicken
Kosher salt
Freshly ground black pepper
2 1/2 cups self-rising flour
1/2 teaspoon sugar
1 1/4 cups chilled buttermilk
1/2 cup butter, melted
1/2 cup chopped cooked bacon (about 5 thick bacon slices)
Garnishes: chopped fresh chives and parsley

Preparation:
1. Preheat oven to 400°. Melt 3 Tbsp. butter in a Dutch oven over medium-high heat. Add carrots and onion, and sauté 5 minutes. Add mushrooms; sauté 5 minutes or until tender. Stir in garlic; sauté 2 minutes. Add wine; cook 2 minutes. Sprinkle with 1/3 cup all-purpose flour, and cook, stirring constantly, 3 minutes. Slowly add broth, stirring constantly; bring mixture to a boil, stirring constantly, 2 minutes or until thickened. Stir in cream and next 5 ingredients. Stir in chicken, and season to taste with salt and pepper. Cover and remove from heat.

2. Whisk together 2 1/2 cups self-rising flour and 1/2 tsp. sugar in a medium bowl. Stir together buttermilk and 1/2 cup melted butter in a small bowl. Stir buttermilk mixture and bacon into flour mixture until dough pulls away from sides of bowl.

3. Return chicken mixture to medium-high heat; cook, stirring constantly, 2 minutes or until bubbly and hot. Spoon mixture into buttered 3-qt. ceramic or glass baking dish. Drop biscuit dough by level 1/4 cupfuls, 1/2 inch apart, onto chicken mixture.

4. Bake at 400° for 30 to 35 minutes or until browned and bubbly.

Makes 8 servings






Saturday, November 29, 2014

Sweet Potatoes


I hope all of you who celebrate Thanksgiving had a great one with lots of good food:)  Every year for Thanksgiving, I try a few new recipes.  One dish that graced our table this year was Sweet Potatoes. Usually, I just make mashed potatoes and call it good, but the family also said they would like some Sweet Potatoes.

Instead of sticking to the standard recipe I make most  of the time, I modified one I found on "My Recipes" website.   They baked their potatoes in orange cups and used pecans in their recipe.  I eliminated the orange cups and pecans and added lots more marshmallows.   We love marshmallows on our sweet potatoes.  I baked my potatoes  in an 8x8-inch baking dish that was lightly sprayed with cooking oil.

This was the favorite side.  The potatoes were sweet and creamy with just the right amount of spice.  The marshmallows, well, what can I say except they were what made the dish.  Toasted to perfection with their sweet melted goodness in every bite.

This is a perfect side for any meal.  We were scraping the baking dish to get every delicious bite:)



Sweet Potatoes
From "My Recipes.com" adapted by "From My Southwest Kitchen"

Ingredients:

6 small sweet potatoes (about 2 3/4 pounds)
1 (14-ounce) can sweetened condensed milk
3 tablespoons melted butter
2 teaspoons vanilla extract
2 teaspoons orange zest
3/4 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground cinnamon
1 1/2-2 cups miniature marshmallows

Directions:
1. Preheat oven to 425 degrees F.  Place the sweet potatoes on a foil-lined baking sheet.  Bake for 45 minutes or until tender.  Let stand 20 minutes.  Reduce oven temperature to 350 degrees F.
2. Peel sweet potatoes and place potato pulp in a large mixing bowl.  Add sweetened condensed milk and the next 8 ingredients.  Beat at medium speed with an electric mixer until smooth, stopping occasionally to remove any tough fibers, if necessary.
3. Lightly spray an 8x8-inch baking dish with cooking spray.  Spoon potatoes evenly into the prepared dish and smooth top.
4. Bake at 350 degrees F for 20 minutes.  Remove from oven and top with the marshmallows pressing lightly to adhere.  Bake 15 to 20 minutes or until marshmallows are melted and golden brown.  Remove from oven and serve.

Makes 6 servings








Thursday, November 27, 2014

HAPPY THANKSGIVING



Happy Thanksgiving from all of us at "From My Southwest Kitchen."  

Thanks also to all the loyal readers of this blog.  You're the greatest:)

Wednesday, November 26, 2014

Sweet Spiced Nuts


Need something quick as an appetizer for your Holiday Parties/Dinners?  Nuts are great.  They are quick, easy, and you can make them sweet, spicy, or both.

Today's recipe is for Sweet Spiced Nuts.  Three cups of assorted mixed nuts are first coated with a beaten eggs white, then tossed with sugar and spices.  Add a couple of dashes of Worcestershire sauce and they are ready to be spooned onto a prepared baking sheet.  They are baked in a 275 degree F oven for about 35 minutes.  Let them cool and then break them into pieces and serve.

These nuts have a wonderful sweet cinnamon taste with just a hint of spice.  A great addition to any Holiday event or just for yourself:)


Sweet Spiced Nuts
From Food Network


Ingredients:

1 large egg white
2/3 cup sugar
Kosher salt
1 teaspoon pumpkin pie or chai spice blend
1/4 teaspoon cayenne pepper
3 cups assorted mixed nuts
2 dashes Worcestershire sauce

Directions:

Preheat the oven to 275. Line a large baking sheet with parchment paper.

Whisk the egg white with 1 tablespoon water in a large bowl until frothy. In a small bowl, combine the sugar, 1 1/2 teaspoons salt, the spice blend and cayenne pepper. Toss the nuts in the egg white mixture, then stir in the sugar-spice mixture and Worcestershire sauce.

Spoon the nuts onto the prepared baking sheet in small clusters and bake until golden, 30 to 35 minutes. Cool completely, then break into pieces.

Servings 8




Tuesday, November 25, 2014

Do-Ahead Turkey Gravy


For this Thanksgiving, I decided I was going to make a few things ahead of time.  One was the gravy.  I do not like feeling rushed as  I make the gravy on Thanksgiving.  Everything is ready to go, but the gravy never seems to get cooked fast enough.  So I started looking for a recipe that would eliminate the Thanksgiving Day gravy stress.

I found a wonderful recipe on the "Good Housekeeping" blog.  It is full of flavor and comes out silky smooth.  You can make this up to three days ahead of time.  Just warm and serve when you need it.  If you wish, you can add some pan drippings from your Thanksgiving turkey.



Do-Ahead Turkey Gravy
From Good Housekeeping

Ingredients:
1 tablespoon(s) vegetable oil
2 (about 1 1/2 pounds) turkey wings, separated at joints
1 large onion, quartered
2 carrots, each cut into 4 pieces
2 stalk(s)  celery, each cut into 4 pieces
1 clove(s)  garlic
1/2 cup(s)  dry white wine
2 can(s) (14 to 14 1/2 ounces)  chicken broth
1/4  teaspoon(s) dried thyme
1/2  cup(s) all-purpose flour

Directions:
1. In deep 12-inch skillet, heat oil over medium-high heat until hot. Add turkey wings and cook 10 to 15 minutes or until golden on all sides. Add onion, carrots, celery, and garlic, and cook 8 to 10 minutes or until turkey wings and vegetables are browned, stirring frequently.
Transfer turkey and vegetables to large bowl.
2. Add wine to skillet and stir until browned bits are loosened. Return turkey and vegetables to skillet. Stir in broth, thyme, and 3 cups water; heat to boiling over high heat. Reduce to medium-low; simmer, uncovered, 45 minutes. Strain into an 8-cup measure or large bowl; discard solids.
3. Let broth stand a few seconds until fat separates from meat juice. Spoon 1/4 cup fat from broth into 2-quart saucepan; skim and discard any remaining fat.
4. Add flour to fat in saucepan; cook, stirring over medium heat until flour turns golden brown. Gradually whisk in reserved broth and cook until gravy boils and thickens slightly, stirring constantly. Pour gravy into 2-quart container or medium bowl; cover and refrigerate.
5. At serving time, reheat gravy and add pan drippings from roast turkey if you like.

Yields 6 cups






Saturday, November 22, 2014

Slow-Cooker Indian Pudding


It has been in forever since I have eaten Indian Pudding.  I forgot how delicious it was.  Cornmeal, milk,  butter, molasses, spices, and some eggs mixed together and cooked to create an easy and delicious dessert.

Today's recipe was found in "Yankee" magazine.  I love this recipe because the pudding is cooked in a slow cooker and is easy to assemble.   Great for Thanksgiving when ovens are full.   The pudding mixture  is first cooked over the stove.  You then pour a little of the mixture into the egg and butter mixture whisking all the time.  This is know as tempering the eggs.   You then transfer the egg mixture into the rest of the pudding mixture.  Stir in some dried cranberries, if you wish, pour into a slow cooker and cook on low for 6-8 hours.  When the pudding is done serve it warm with some ice cream or whipped cream.  I served mine with a scoop of vanilla bean ice cream and it was wonderful.


Slow-Cooker Indian Pudding
From "Yankee" Magazine


Ingredients:
3 cups whole milk
1/2 cup cornmeal
1/2 teaspoon table salt
2 tablespoons unsalted butter, plus extra for greasing cooker
2 large eggs
1/3 cup molasses
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 cup dried cranberries (optional)
Garnish: ice cream, whipped cream, or light cream

Instructions:

Grease the inside of your slow cooker with butter and preheat on high 15 minutes.

In a large, heavy-bottomed pot, whisk together milk, cornmeal, and salt, and bring to a boil. Continue whisking another 5 minutes; then cover and simmer on low 10 minutes. Remove from the burner and add butter.


In a medium-size bowl, combine eggs, molasses, and spices. Add some of the hot cornmeal mixture to the egg mixture to temper the eggs; then transfer egg mixture into the pot. Stir in cranberries, if you like.

Scrape batter into the slow cooker and cook on high 2 to 3 hours or on low 6 to 8 hours. The center will be not quite set.

Serve warm topped with ice cream, whipped cream, or light cream.

Serves   6



Thursday, November 20, 2014

Cuban Sliders


There is nothing quite so tasty as a Cuban sandwich.  These sliders are no exception.  They are small bites packed with flavor.    Ham, roasted pork, Swiss Cheese, chopped pickles, all sandwiched between a Hawaiian sweet roll (I used The Original King's Hawaiian Rolls) that has been spread with mustard.

Sounds delicious and they are so easy to make.  Once the sliders have been constructed,  place them  in a preheated 400 degree F oven with a cast iron skillet on top of the sandwiches.  Bake for 15 minutes.  Remove from oven, cut and serve.



Great for parties, snacking, light meals, Tree trimming days, just good anytime:)


Cuban Sliders
From "Southern Living Magazine"
Ingredients:

1/4 cup olive oil
1 (12-oz.) package Hawaiian sweet dinner rolls
4 ounces thinly sliced deli ham
4 ounces thinly sliced deli-roasted pork
6 (1-oz.) Swiss cheese slices
1/2 cup chopped dill pickle chips
3 tablespoons yellow mustard
Preparation:

1. Preheat oven to 400°. Spread olive oil in a jelly-roll pan; place pan in oven to heat.
2. Remove rolls from package. (Do not separate rolls.) Cut rolls in half horizontally, creating 1 top and 1 bottom. Layer ham, pork, and Swiss cheese on bottom half. Spread chopped pickles over cheese. Spread mustard on cut side of top half of rolls, and place, cut side down, on bottom half to make a large sandwich.
3. Remove jelly-roll pan from oven, and carefully transfer sandwich to hot pan. Place a cast-iron skillet or griddle directly on rolls.
4. Bake at 400° for 15 minutes or until cheese melts and bread is crisp. Remove from oven; cool 5 minutes. Cut into 12 sliders, and serve immediately.




Tuesday, November 18, 2014

Fresh Cranberry Salsa With Cream Cheese Dip


Need something quick, inexpensive, and delicious to serve at your Holiday Parties or Holiday Meals?  Give this dip recipe a try.  Not only is it very flavorful, it is very festive looking.  The colors of the ingredients just pop.

I found this recipe on the "Our Best Bites" website.    I modified the recipe slightly.  I did not use all the onions they suggested.  I used 1/4 cup instead of 1/2 cup.  I am not a big fan of lots of onions in dip.  Just enough for flavor.  I also upped the salt by 1/4 teaspoon.  The recipe says to chill for at least two hours.  I found the longer the salsa chilled the flavors blended together nicely.

Finally just spread some cream cheese on a plate, top with your chilled salsa and your dip is ready. Serve with crackers and  Enjoy:)

Yes, there is cream cheese under the salsa

Fresh Cranberry Salsa With Cream Cheese Dip
From Our Best Bites, adapted by From My Southwest Kitchen



Ingredients:
12 oz bag fresh cranberries, washed
2 jalapenos, minced (adjust according to taste)
1/4 cup sliced green onions, roughly chopped
1/4 cup packed cilantro leaves
1/2 tablespoon lime  juice
1/2 teaspoon kosher salt
1/2 cup sugar
2 (8oz) packages cream cheese, at room temperature

Instructions:

Place  cranberries, jalapenos, green onions and cilantro in a food processor and process until fine.  Transfer mixture to a bowl and stir in lime juice, salt, and sugar.  Chill in fridge for about 2 hours or more.  To serve, spread cream cheese evenly in a pie plate or other shallow serving dish.  Spread salsa on top and serve with crackers.












Sunday, November 16, 2014

Pumpkin Scones With Cinnamon Butter


Pumpkin, fresh cranberries, cinnamon, nutmeg, ginger, and cloves.  These wonderful flavors of fall are baked into these delectable scones.  Scones are great for breakfast, brunch, or just "me time" accompanied by a cup of tea or coffee.  I usually have a variety of scones during the holidays so guests and family can enjoy:)

Scones are relatively simple to make.  You start by whisking together the dry ingredients - flour, sugar, ginger, baking powder, ginger, nutmeg, cinnamon, kosher salt, cloves, and baking soda.   Incorporate some butter into the mixture.  Be careful not to overwork or the scones will be tough.  Next,  any additions- cranberries in this recipe are tossed gently in the flour butter mixture.  Finally the wet ingredients, eggs, pumpkin, milk are mixed into the dry ingredients just until the dough comes together.  Place dough on a lightly floured surface and pat into a disk that is 1 1/2-inches thick.  Cut into wedges.  For this recipe the dough was soft so the scone wedges were frozen for about 25-30 minutes.

Places the wedges on a baking sheet lined with parchment paper and bake for 25 minutes.  Remove from the oven  and cool.

I served these scones with Cinnamon butter.  The Cinnamon butter added and extra boost to an already delicious scone.


Pumpkin Scones With Cinnamon Butter
From Bon Appetit


INGREDIENTS:

CINNAMON BUTTER
¼ cup (½ stick) unsalted butter, room temperature
1 teaspoon pure maple syrup
¾ teaspoon ground cinnamon
¼ teaspoon kosher salt
SCONES
½ cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground ginger
½ teaspoon freshly grated nutmeg
½ teaspoon ground cinnamon
½ teaspoon kosher salt
¼ teaspoon ground cloves
¼ teaspoon baking soda
2 cups all-purpose flour, plus more for surface
¾ cup (1½ sticks) chilled unsalted butter
½ cup chopped fresh (or frozen, thawed) cranberries
1 large egg
½ cup canned pure pumpkin
¼ cup buttermilk, plus more for brushing
2 tablespoons raw sugar

PREPARATION

CINNAMON BUTTER
Mix butter, maple syrup, cinnamon, and salt in a small bowl.
DO AHEAD: Cinnamon butter can be made 4 days ahead. Cover and chill.

SCONES

Whisk granulated sugar, baking powder, ginger, nutmeg, cinnamon, salt, cloves, baking soda, and 2 cups flour in a large bowl. Using the large holes on a box grater, grate in butter, tossing to coat in dry ingredients as you go; toss in cranberries. Mix in egg, pumpkin, and ¼ cup buttermilk.
Transfer dough to a lightly floured surface and pat into a 1½”-thick disk. Cut into 8 wedges; transfer to a parchment-lined baking sheet. Freeze until firm, 25–30 minutes.
Preheat oven to 400°. Brush scones with buttermilk and sprinkle with raw sugar. Bake until golden brown, 25–30 minutes. Serve with cinnamon butter.

Makes 8 scones


Saturday, November 15, 2014

Salted Caramel Corn With Pecans


The holidays are fast approaching.  Time to start making all kinds of sweet  goodies for family, friends, and neighbors.  I love the holidays.  It gives me an excuse, (not that I need one) to experiment, try new recipes, modify existing recipes, make our favorite recipes, for everything sweet and delicious:)

Today's recipe is a tasty Caramel Corn that is sprinkled with  pecans.  I love this recipe because the syrup you coat the popcorn and nuts with is practically fool proof.  No worrying about reaching the exact temperature on a Candy thermometer and taking the syrup off the heat at the right  time so it won't burn. I usually don't get that part right.    Also, this recipe is easy to make your own.  Use the nuts that you have on hand or substitute dried cranberries for the nuts.   Just a few ideas.   Whatever you choose it will be delicious I promise you.

Basically, you start off with some popped popcorn, unpopped kernels removed.  Place the popcorn in a very large bowl along with the pecans.  Pour your syrup over the popcorn mixture being sure to coat well.  Place the coated popcorn on a baking sheet lined with foil.  Sprinkle with some salt and bake at a 300 degree F oven for about 12 minutes.  Remove from oven, let the Caramel Corn cool and break into pieces.

It is that simple and ever soo good.  Make yourself some the next time you need a sweet treat.


Salted Caramel Popcorn
Recipe adapted by "From My Southwest Kitchen"

Ingredients:

2 bags (3.3 ounce) microwave popcorn - yields about 8 cups of popcorn

3/4 cup pecan pieces
1/4 cup butter
1/2 cup packed brown sugar
1/2 cup dark Karo syrup
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/2 teaspoon Kosher salt, divided
Directions:

1. Cook the microwave popcorn according to package directions.  Place the popped popcorn in a very large bowl.  Remove as many unpopped kernels as possible.  Add the nuts to the popcorn.    Set aside.
2. Preheat oven to 300 degrees F.  Line a baking sheet with foil and lightly spray with cooking spray.  Set aside.
3. In a medium saucepan, add the butter, packed brown sugar, and Karo syrup.  Stir to combine.  Cook over medium heat until mixture comes to a boil stirring frequently.  Once the mixture comes to a boil stop stirring and let the mixture boil for about 2 minutes.  Remove syrup from the heat.
4. Stir in vanilla extract, baking soda, 1/4 teaspoon Kosher salt.
5. Carefully pour the the hot caramel over the popcorn mixture.  Stir quickly coating the popcorn and nuts.  Spread the mixture on the prepared baking sheet.  Place in preheated oven and bake for 12-15 minutes.
6. Remove the baking sheet from the oven and let the caramel cool completely.  Once cooled break into pieces.