Recipe: Texas Margaritas

6 oz (3/4 c) Frozen Limeade Concentrate
6 oz (3/4 c) Tequila
4 oz (1/2 c) Beer
2 oz (1/4 c) Orange Juice
2 Cups Ice Cubes

Blend all Ingredients in a Blender. Blend until Slushy. Keep in Freezer in a plastic pitcher.

Makes 4 (8oz) Drinks.

Enjoy! :)

Recipe: Greek Chicken ala Kabobs

I made this the first time 2 nights ago and became our favorite easy to make dinner! My husband loved it! :)

Ingredients:

1/2 cup Kraft Greek Vinaigrette Dressing

2 Tbsp. Mayonnaise

1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces

1 lemon, halved

Directions:

Pound Chicken.  Wrap chicken in plastic wrap. Use a rolling pin, or the bottom of a small skillet. Pound until they are as thin as you like.

Mix dressing and mayo; pour over chicken in shallow dish. Stir to evenly coat chicken. Refrigerate 20-45 min. to marinate. 

Grill or Bake:

To Grill; Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Put Chicken in the grill of 8 to 10 min. or until chicken is done, turning occasionally. Meanwhile, place lemon, cut-sides down, on grill grate next to the chicken; grill until heated through. 

To Bake; PreHeat oven to 350 degrees.  Remove chicken from marinade; discard marinade. Bake for 25 mins or until chicken is done.

Squeeze lemon juice over chicken just before serving.

Recipe: Lumpia Shanghai

Ingredients:

1 LB. ground pork

1/2 LB ground beef

1/4 Cup Ground Shrimp
1 medium carrot, minced
1 small onion, minced
3 cloves garlic, minced
3 stalks green onion, chopped

1 stalk Celery, minced
1 egg, beaten

1 Tbsp. Soysauce
salt and pepper to taste

Mix all ingredients in a bowl. I fry a small pattie of the mixture just to test if it needs more salt or pepper. Peel off one spring roll wrapper and cover the rest with a towel to prevent it from drying out. Put one tablespoon or less of the mixture in the middle of the wrapper. Shape it with your spoon so that it resembles a thin cigar. Brush some water on both corners and fold across. Always brush the corner to be folded with water and fold. Try to fold it as tight as possible. Don't forget to seal the edges with water. Fry in medium high heat until golden brown.

You can freeze the lumpia up to 1 month. You don't need to thaw it before cooking. I just cut the lumpia in half and fry it.

Serve with sweet and sour sauce or duck sauce.

Recipe: Marble Brownies

Ingredients:

1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)

1 pkg.  (8 oz.) Cream Cheese, softened

1/3 cup sugar

1   egg

1/2 tsp. vanilla

Procedure:

HEAT oven to 350ºF.
PREPARE brownie batter as directed on package; spread into greased 13x9-inch pan.
BEAT cream cheese with mixer until creamy. Add sugar, egg and vanilla; mix well. Drop by tablespoonfuls over brownie batter; swirl with knife.
BAKE 35 to 40 min. or until cream cheese mixture is lightly browned. Cool completely before cutting to serve. Keep refrigerated.

Note

For best results, do not use brownie mix with a syrup pouch.

 

How to soften Cream Cheese:

Remove aluminum wrapper and place Cream Cheese in a bowl. Microwave for 10 secs.

Recipe: Lemon-Garlic Roasted Chicken with Garlic Sauce

Ingredients:

1 Chicken (3 1/2 to 4 pounds)
Salt and black pepper
2 tablespoons butter or margarine, softened
1/2 lemon
4 to 6 cloves garlic, peeled, left whole
5 to 6 sprigs fresh rosemary Garlic Sauce (recipe follows)
Additional rosemary sprigs and lemon wedges for garnish


Directions:

Rinse Chicken; pat dry with paper towels. Season with salt and pepper, and rub the skin with butter. Place lemons, garlic and rosemary in cavity of chicken. Tuck wings under back and tie legs together with cotton string.

Arrange medium-low charcoal on each side of a rectangular metal or foil drip pan. Pour in hot tap water to fill pan half full. Place chicken, breast side up, on grid, directly above the drip pan. Grill chicken, on a covered grill, about 1 hour until meat thermometer inserted in thigh registers 175 degrees to 180 degrees. For until the joints move easily and juices run clear when chicken is pierced.

While the chicken is cooking, prepare Garlic Sauce. When chicken is done, carefully lift it from the grill to wide shallow bowl so that all the juices from the cavity run into the bowl.

Garlic Sauce:

2 tablespoon olive oil
1 large head or garlic, cloves separated and peeled
2 (1 inch wide) strips lemon peel
1 can (14 1/2 ounces) low salt chicken broth
1/2 cup water
1 sprig each sage and oregano or 2 to 3 sprigs parsley
1/4 cup butter softened

Directions:

Heat oil in a saucepan; add garlic clove and lemon peel; saute over medium-low heat, stirring frequently, until garlic juice starts to brown in a few spots. Add broth, water and herbs;

 simmer to reduce mixture to blender or food processor; process until smooth. Return garlic puree to the saucepan and whisk in butter over very low heat until smooth. Sauce can be re-warmed.

Finally Carve your chicken; serve with Garlic Sauce and cooking juices. Garnish with additional rosemary sprigs and lemon wedges.


** sorry was not able to take a pic of the chicken after the sauce was mixed with it :)

Recipe: Macaroni and Cheese

Makes 6 to 8 servings

Prep time: 10-15 minutes

cook time: 2-3 Hours (High)

6 Cups cooked Macaroni
2 tbsp Butter
4 cups Evaporated Milk
6 cups Cheddar Cheese, shredded
2 Tsp. salt
1/2 Tsp. Pepper

In Large mixing bowl, toss macaroni with butter. Stir in evaporated milk, cheese, salt and pepper; place in the crock-pot slow cooker. Cover; cook on High for 2-3 hours.

Variations: You can put in some peas, browned grouned beef or chopped onions

Recipe: Chicken Paprikash

Makes 4 to 6 servings

1 Whole fryer chicken, about 3 lbs cut into 8 pieces
1 clove garlic, crushed
2 Large yellow onions, thinly sliced
2 Tbsp. sweet Hungarian paprika
1/2 tsp. salt
1/4 cup chicken broth
1/4 cup sour cream
dash of garlic powder


In the Crock-Pot cooker, combine the chicken, garlic, onions, paprika, salt and chicken broth. Cover;  Cook on low to 6-8hours (or High 3-4hours).  Remove the chicken and set aside, covering to keep warm. 

Skim off any fat from the liquid remaining.  Add the sour cream to the remaining juices in the stoneware, whisking to combine.  Turn to High and heat until the sauce is warmed throughout, about 10 minutes. Pour the sauce over the chicken before serving.

Recipe: Fish Tacos

Two weeks ago my sister in law wanted my mother in law to make some fish tacos for her bf Nick. I decided to ask my Mother in law for the recipe after trying it because I know my husband is crazy about Fish Tacos. So here's some pictures and the recipe for the ones that my mother in law made.

Fish: You can use either Mahi-Mahi or Tilapia



Rub: (For Fish)
1 Tbsp. paprika
1 Tbsp. ground cumin
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. kosher salt
1/4 Tbsp. ground cinnamon
1/4 Tbsp. cayenne pepper (my mother in law used only 3/4 because I'm not too crazy about spicy foods)
1/4 Tbsp. red pepper flakes
1/2 Tbsp. ground black pepper

Combine All of the dry ingredients for the rub and mix well. Set aside. Brush the soy sauce over the flesh side of the fillet. Let set in the refrigerator for 1 hour. Remove from refrigerator and brush with the oil. Sprinkle with desired amount of dry rub. Let stand for 15 minutes before grilling.

1/2 cup soy sauce
2 pouds Fillet Mahi-Mahi with skin (**My mother in law used around 16 Tilapia fillets and this rub is good for 16-25 fillets.)
1/4 cup peanut oil
Mini taco shells (we got the soft corn tortillas)

Pureed Tomato Salsa: (For Tacos)

2 Tbsp. peanut oil
1 medium sweet onion
4 cloves garlic, coarsely chopped
4 large ripe tomatoes, chopped
1 jalapeno, sliced (take out the seeds)
1 Tbsp. chipotle hot sauce
1 Tbsp. Mexican oregano
1/4 cup chopped fresh cilantro leaves
Salt and pepper

Preheat grill or use side burners of the grill. Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about 15-20 minutes. Puree the mixture with hand-held immersion blender u til smooth and cook for an additional 10-15 minutes. Add the hot sauce, oregano, cilatro and lime juic e and season with salt and pepper to taste.



Cook the fillet with the flesh side facing the heat source. Cook until fork tender or 8-10 mins or until just opaque. Cooking time will depend on how hot the heat source is. Let stand for about 5 minutes after removing the heat. Flake the fish with a fork into a taco shell and top with Pico de Gallo. Add cilatro for garnish.

Recipe: Layer Delight

This cake is really easy to make especially  for someone who is an amateur at baking/cooking... It is kinda tricky putting in the first layer to the crust but you can use your hands to even out the whip mixture. 

1 c flour
½ c (1 stick) butter, melted
1 c chopped nuts
1 c powdered (confectioners) sugar
1 (8oz) pkg cream cheese softened
1 (8oz) Cool Whip (Divided)
1 (5.9 oz) instant chocolate pudding
1 (5.9oz) instant vanilla pudding
4 c milk

In a medium mixing bowl, combine flour, melted butter & nuts. Spread into a 9 x 13 pan & bake @ 350° for approximately 25 to 30 minutes or until golden brown. Let cool; Mix powdered sugar, cream cheese & 1 cup of Cool Whip. Spread over cooled baked flour mixture.

Combine 2 cups of milk with vanilla pudding. Beat slowly until well blended about 2 minutes or until thickened. Spread over cream cheese mixture. Repeat with the chocolate pudding and spread over vanilla pudding.

Refrigerate. Before serving, spread remaining Cool Whip over chocolate pudding.

Recipe: Mom's Secret Baby Back Ribs (yummy to the tummy)

This is my mother in law's recipe she shared with me. This is one of the best ribs I've ever had.

RUB:

1 1/2 Cup brown sugar
1/2 Cup paprika
2 1/2  Tbsp Ground Black pepper
2 1/2 Tbsp Salt
1 1/2 Tbsp chili powder
1 1/2 Tbsp Garlic Powder
1 1/2 Tbsp Onion Powder
1 tsp Cayenne pepper

Mix all RUB ingredients together in a bowl. Remove thin cartilages from the back of the ribs (helps if you use a paper towel to grabe the thin film off). With one hand, use a spoon to get rub mixture and spread on slab while using the other hand to rub liberally on both sides of ribs, making sure none of the unused mixture touches the meat.  Wrap each slab in plastic and then stack the ribs one on top of the other. Wrap all ribs as one in heavy duty foil and refrigerate overnight.

Take out ribs, remove the plastic wrap and let sit for about 30 mins at room temperature before grilling. Re-wrap each slab in heavy duty foil  (cook covered).

Bank coals in grill; Place ribs fat side down. We usually have 3 slabs cooking, and being there is not enough room on the grill, we have to stack 2 together and rotate about every 20 minutes or so. Repeat moving one slab from top to bottom and vise versa. Cook for a total of 1 1/2 hours or when you cut in, the meat falls off the bone.  Last 30 min, brush BBQ sauce lightly (or to your preference) on one side of slab, cooking for 15 mins, and then flip over and brush more sauce on the other side.

Recipe: Peanut Butter Brownie Cupcakes

I've always loved cupcakes. So when I saw this recipe at the food network channel I thought of making this for my husband to send in AFG.

Ingredients:

1 (18 1/2 ounce) package chewy fudge brownie mix (recommended Duncan Hines)
1 (12 -ounce) Package peanut butter chips or 24 miniature peanut butter cups

Preheat the oven to 350 degrees F. Line 24 regular muffin cups with paper cupcake liners.

Prepare the brownie mix according to package directions for cake-like brownies. Fill the cups half full with brownie batter. Place about 1 tablespoon peanut butter chips in the center of the batter, or press 1 peanut butter cup into the batter in each muffin cup until the batter meets the top endge of the peanut butter cup.

Bake for 18-20 minutes, until the cupcakes are set. Whey they can be handled safely, remove them from the muffin tins and let cool completely on wire racks. Store in an airtight container.

Recipe: Crisp Peanut Butter Cookies

** Pic above was made without the peanuts only reeses

** with peanuts and reeses

My husband loves peanut butter...so I decided to make him some Crisp peanut butter cookies that my mother in law found in one of her recipe collection.


Ingredients:

2 1/2 cups Flour
1 tsp baking powder
1 tsp baking soda
1/4 teaspoon salt
1 cup (2 sticks) Mazola Margarine or Butter (I used butter)
1 cup Skippy cream or Super Chunk peanut butter
1 cup Sugar
1 cup packed brown sugar
2 eggs
1 tsp vanilla
1 Cup Peanuts or Reeses chips

1. Preheat oven at 350F. In small bowl combine Flour, baking powder, baking soda and salt; set aside.

2. In large bowl with mixer at medium speed, beat butter and peanut butter until smooth. Beat in sugars until blended. Beat in eggs and vanilla. Add Flour mixture; Add peanut butter/reeses.  beat until well blended. If necessary, refrigerate dough until easy to handle.

3. Shape dough into 1-inch dough balls. Place 2 inches apart on ungreased cookie sheets. Flatten with fork dipped in sugar, making crisscross pattern.

4. Bake 12 minutes (I did mine for 15 minutes) or until lightly browned. Remove; cool completely on wire rack. Store in tightly covered container.



**Chocolate chip peanut butter Cookies:
Add 2 cups (12oz) semisweet chocolate chips to dough. Drop by rounded teaspoonfuls, 2 inches apart, on ungreased cookie sheets. Bake as directed. Makes about 7 dozen.