Posts coming....PROMISE

Hey ya'll, I have been baking some yummy things, and I have even taken pictures but here is the unfortuniate part... I can't find my camera cord that loads the pics from the camera to the computer. can you say bummer. (Bummer.) Good job!

And we are also in the middle of moving. Yes, another bummer. I hate packing and living out of boxes, but this too will come to an end soon.

so check back in the next few days, I am determined to post before we pack the computer. In the meantime, you can check out a few of my new favorite "foodies" they are over there, yes there --------------------->

Have a GREAT day!

barb

Honey Dusted Cresents

I was at enrichment meeting a few weeks back and they had these babies there. Talk about turning a Ford into a Cadillac. What a simple way to dress up the half stale store bought cresent!



Ingredients:

Melted honey
basting brush.

yup, that's all.

Melt the honey and brush it over the cresents, then stick them under the broiler until browned.


Recipe from Tracy Lake

Cilantro-lime rice

Serves 4
1 cup long-grain white rice
Coarse salt
1/2 cup fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 garlic clove
Directions
1.In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and 1/4 teaspoon salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.
2.Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth. Stir into cooked rice, and fluff with a fork.

Chicken Fajita Tostada

My friend Randi, who actually I met not to long ago seems to have the same desire to cook as I do (tons of fun!) she told me about this recipe and it sounded so easy and so good. It was, easy and good that is. My picture probably would have looked better if it had a fresh pico-de-gallo on top, but because my husband prefers blended salsa it took away from the overall look. I know, I must love him :)


Chicken Fajita Tostada

2 medium onions, thinly sliced
2 bell peppers (ribs and seeds removed), thinly sliced
1 box (10 ounces) frozen corn kernels
1 cup prepared fresh salsa
2 tablespoons olive oil
Coarse salt and ground pepper
2 cups shredded cooked chicken breast
4 corn tortillas (6-inch)
1/2 cup shredded sharp cheddar
Cilantro-Lime Rice, for serving (optional)

Directions
1.Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. On foil, combine onions, bell peppers, corn, 1/4 cup salsa, and 1 tablespoon oil; season with salt and pepper.
2.Roast, tossing occasionally, until vegetables are tender and lightly browned, 15 to 20 minutes. Add chicken, stir to combine, and continue to roast until warmed through, 5 minutes more. Transfer chicken and vegetable mixture to a serving bowl, discarding foil (reserve sheet).
3.Arrange tortillas on sheet. Dividing evenly, brush with remaining tablespoon oil; top with cheese. Bake until edges are golden and cheese is melted, 5 to 8 minutes.
4.Dividing evenly, top tortillas with chicken-vegetable mixture and remaining 3/4 cup salsa. Serve with cilantro-lime rice, if desired.

Recipe from Everyday Food by Martha Stewart

Carmelitos Bars

I made two batches of these last week, and me thinking they were the best.things.ever i took them around to a few friends. But now I am a little confused, maybe they are not that good because not one of them said that they liked them... they didn't say anything, so maybe they were just being nice? So... if you are asking me I am giving them a two thumbs up!


1 cup flour
1 cup quick oats (sometimes I use regular)
3/4 cup brown sugar
1 cup chocolate chips (I like milk for this)
3/4 cup caramel topping
1/2 tsp soda
1/4 tsp salt
3/4 cup butter, melted
1/2 cup pecans, chopped (I never add these but good)
3 Tablespoons flour

(for mine, I 1 1/2 the cookie part of the recipe so they had a thicker bottom and more crumb topping for the top!)

Mix flour, oats, sugar, soda, salt and butter. Press half of the mixture into a 11x7 pan and set the other half aside. Bake at 350 for 10 minutes. Remove from oven. Sprinkle with chocolate chips and chopped pecans (if using). Blend 3/4 cup caramel with 3 T. flour. Pour (drizzle) over chocolate chips. Sprinkle the balance of the flour oat mixture over the dessert. Bake at 350 for 15-20 minutes or until light brown. Allow to cool and set before slicing.

Recipe from Sisters Cafe.

Tacos al carbon

for those of you who are from Flagstaff know how very yummy Salsa Brava is. They were even on Dinners, Drive-ins and Dives. This is my favorite restaurant and these tacos did not disappoint! They were juicy and flavorful.


Ingredients:

2 pounds skirt steak

marinade:
6 garlic cloves, minced
1/2 cup soy sauce
1 jalapeno, seeded and minced
1 tsp freshly ground cumin seed (lightly toasted)
1 large handful fresh cilantro, leaves and stems, finely chopped
1 Tbsp kosher salt and freshly ground pepper
juice of 2 limes
2 tbsp red wine vinegar
1/2 tsp sugar
1/2 cup olive oil

1. lay the skirt steak in a large non-reactive bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak, making sure each piece is well coated. Cover and refrigerate for 4-6 hours or overnight.

2. Preheat an outdoor grill to hot or heat a cast iron skillet if cooking indoors. Remove the steak from the marinade, season both sides with salt and pepper, and place on grill. If cooking indoors, remove excess marinade as the garlic may burn and smoke.

3. Grill the steak for a few minutes only on each side, depending on the thickness, until it is cooked to your preference. You may need to work in batches.

4. When cooked, remove the steak to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal and serve. This recipe can be easily doubled. (for tacos you chop the meat into small pieces)

Recipe from Salsa Brava cookbook.

Beef brisket with homemade bbq sauce

I am not sure if brisket is technically a St. Paddy's food, but I remember eating it growing up on that day. The brisket was delicious, moist and tender. I really surprised myself. I thought it was going to be dry and tough. Towards the end of the 10 hours the liquid was starting to burn, so I had to add a little extra water. I served the brisket with some green mashed potatoes and asparagus. YUM!


(yes I took this picture, not bad eh?)

Ingredients:

3/4 cup water
1/4 cup worcestershire sauce
1 Tbsp cider vinegar
1 tsp instant beed bouillon granules
1/2 tsp dry mustard
1/2 tsp chili powder
2 cloves garlic, minced
1 2 1/2 pound fresh brisket or other beef roast
1/2 cup ketchup
2 Tbsp packed brown sugar
2 Tbsp butter or margarine

for cooking liquid, in a bowl combine water, worcestershire sauce, vinegar, bouillon, mustard, chili powder, cayeene pepper and garlic. Reserve 1/2 cup; cover and chill. Trim fat from meat. Place meat in slow cooker. Pour remaining liquid over meat.

Cover and cook on low for 10-12 hours or high for 5-6 hours. WATCH it towards the end to make sure the liquid doesn't burn out. FOR SAUCE: pour reserved liquid in a small suacepan with ketchup, brown sugar and butter. Heat through, serve with meat.

Recipe from Better Homes and Gardens