Sunday, July 27, 2014

Jamocha Shake

Kathleen really enjoys Jamocha Shakes, so she found this recipe one day. It tastes better than the one from Arby's!
Jamocha Shake


1 cup cold coffee (I generally make double-strength)
1 cup low-fat milk
3 tablespoons granulated sugar
3 cups vanilla ice cream
3 tablespoons chocolate syrup

Combine the coffee, milk, and sugar in a blender and mix on medium speed for 15 seconds to dissolve the sugar (I usually just dissolve the sugar in the coffee when it's hot or use simple syrup)
Add ice cream, and chocolate syrup then blend on high speed until smooth and creamy. Stop blender and stir mixture with a spoon if necessary to help blend ingredients.
Pour drink into two 16-ounce glasses.

Makes 2 large drinks.








Saturday, July 26, 2014

Fresh Spicy Pickles

Last weekend we went down to the Austin Food Trucks and found one of our favorites- East Side King. We got bread with a Thai Peanut sauce and a pickled salad similar to this. Kathleen made up this recipe.

Fresh Spicy Pickles

3/4-1 whole cucumber, sliced and quartered
1/2 red onion, sliced (We just used diced that we had in the fridge)
1/2 jalapeño, thinly sliced or chopped (The original had the seeds in, we seeded it)
1/4 cup white sugar
1/2 cup white vinegar (Next time we will try a milder vinegar like white wine)
1/2 tsp salt (to taste)

Mix all together and refrigerate for at least 2 hours, stirring occasionally to dissolve the sugar completely.


Friday, July 25, 2014

Blueberry Rhubarb Bars

Kathleen brought home some fresh rhubarb from Wisconsin when she was there a few weeks ago.  I found this recipe and it is a keeper!
Blueberry Rhubarb Bars

by kelleydee on http://tastykitchen.com

3 cups rhubarb cut into 1 inch pieces
3 cups blueberries
2 Tablespoons lemon juice
1 cup sugar
4 Tablespoons cornstarch
1-½ cup all-purpose flour
1-½ cup uncooked quick cooking oats (not instant)
1 cup brown sugar
¾ cups butter
½ teaspoons baking soda
¼ teaspoons salt

Preheat oven to 350ºF.

Combine rhubarb, blueberries and lemon juice in a large saucepan and cook over medium heat until rhubarb is softened. No added liquid is needed as the water from the rhubarb and blueberries will come out naturally.

In a small bowl, combine sugar and cornstarch. Mix well to break up the lumps of cornstarch. Set aside.

While rhubarb and blueberries are cooking, begin making the crust. Combine flour, oats, brown sugar, butter, baking soda and salt together in a bowl until well mixed and crumbly. Reserve 1 1/2 cups of crust to be used as a topping. Grease a 13×9 pan with cooking spray. Press remaining crust mixture into the pan in an even layer. Set aside.

When rhubarb and blueberries are softened, use a potato masher to mash and smooth out the larger chunks. Once bigger pieces are broken up, mix in the sugar/cornstarch mixture. Continue to stir until thickened.

Once mixture is thickened, pour over crust. Top with reserved crust mixture.

Bake at 350ºF for 30 minutes.

Tips:
1. Mixing the sugar and cornstarch together will prevent lumps of cornstarch in your mixture.
2. The bars will puff up considerably, so don’t be alarmed when you open the oven to take out the bars. They will be a bit jiggly. That’s OK! They are done!
3. When they cool, they’ll “deflate” a bit and set up nicely.

 

Thursday, July 24, 2014

Slow Cooker Chile Colorado Smothered Burritos

These burritos were excellent!  I would suggest using the burrito sized tortillas.  We used some of both and the smaller were too hard to wrap.

Slow Cooker Chile Colorado Smothered Burritos
http://therecipecritic.com

2 pounds stew meat or other beef cubed
1 large (19 oz) can mild red enchilada sauce
2 beef bouillon cubes (I used 3)
1 can refried beans (optional)
5-7 burrito sized tortillas
2 cups shredded cheddar cheese


1. Put the stew meat into the crockpot. Put beef bouillon cubes on top and pour the enchilada sauce over the meat and cubes. Cook on low 6-8 hours or high 3-4. Cook until meat is very tender.

2. Assemble burritos by spooning refried beans and spreading them on the tortilla. With a slotted spoon, put about 1/2 cup of the meat mixture on top. Roll up like a burrito and place seam down in a 9×13 pan.

3. Pour remaining sauce from the crockpot on the top and sprinkle heavily with cheese.

4. Broil in the oven until cheese is melted and bubbly for about 5 minutes. Enjoy!

Wednesday, July 23, 2014

Slow Cooker Rice and Beans

 I pinned this on pinterest and knew it wouldn't be long and I would have to try it.  I am so glad I did.  We thought that Italian seasoning was a weird ingredient, but it works.  These are even better re heated! 
Slow Cooker Rice and Beans
http://martysmusings.net/


2 cups uncooked long grain white rice
2 cans black beans
1 14.5 oz. can diced tomatoes
1 10 oz. can tomatoes and chiles
2 tbs oil
1 tsp kosher salt
2 tsp Italian seasoning


Put the 2 tbs oil in bottom of your slow cooker(Beth used a 3 qt slow cooker, and it filled it to the rim....) and add the rice. Swirl rice around in the oil until it is coated well.

Drain and rinse beans and add them.  Drain the tomatoes but reserve the liquid in a measuring cup. Add tomatoes.

Add water to the measuring cup with tomato juice. You will need 4 cups of total liquid.  Add seasonings and stir well.

Cook on low for 5 hours or on high for 3 hours. Dish is done when rice is tender.

If necessary, add additional water towards end of cooking if it appears dry.

Serve with tortillas or wraps and toppings.

Notes
Cooking times may vary for different slow cookers. You can always add some water at the very end to make sure it's moist enough.

You can use whatever beans you like the best. If you prefer less spicy, use 2 cans of tomatoes (without chiles).

Tuesday, July 22, 2014

Ten Minute Enchilada Sauce


 
I started to make a burrito recipe and realized I didn't have any enchilada sauce in the house.  This was so easy and sooooooo very good.  I will have this be my 'go to ' sauce now.  It makes a good amount, too.

Ten Minute Enchilada Sauce
adapted from http://allrecipes.com
Submitted By: BRANDI T

1/4 cup vegetable oil
2 tablespoons  flour
1/4 cup  chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups water
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
salt to taste


1. Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.

2. Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

Monday, July 21, 2014

Fresh Corn on the Cob(Microwave)


This was such an easy way to cook corn!  The silk REALLY does come off easily when cooked.  Try it and see.

FRESH CORN ON THE COB (MICROWAVE)
Cooks.com


Cook fresh corn on the cob in microwave with husks and silk intact. They will cook in their own natural moisture.


Place on dampened paper towel. Turn ears over and rearrange after 1/2 cooking time.

Cooking Timetable:

1 ear - 1 1/2 minutes
2 ears - 3 to 4 minutes
3 ears - 5 to 6 minutes
4 ears - 7 to 8 minutes
6 ears - 8 to 9 minutes.


When ears are hot to the touch, remove and wrap in kitchen towel or foil.

Let stand at least 5 minutes. Remove husks and silk (which is easier than when cold) and serve.

Serve with melted butter.