Tuesday, March 17, 2015

C'est La Ceviche! Recipe

Fake Crab Ceviche! Yum - from my Instagram: sorry about the terrible French title

https://instagram.com/p/0V8XpJO87R/?taken-by=follow.paula


Mix crab w onion, tomato, cilantro, green onion, and swim in lemon and lime, at least 3. Dont forget your pepper and himalayan sea salt! Marinate at least an hour, great next day! :) #crab #ceviche#recipe #diymexican #diyfood #diy #fastfood #tostada#hungy #lunch #swissarmyartist #followpaula #lentlunch #lent #seafood #seafoodlunch






Enjoy!



Sunday, March 9, 2014

My Own Tuna Noodle Casserole N Cheese

My Own Tuna Noodle Casserole N Cheese



You'll go in for seconds and thirds on this very simple, very affordable weekend or weeknight meal. Touch of comfort with lots of melted cheese!


Ingredients:

2 Cans of chunk light tuna in water
1/2 Block of Velveeta (feel free to add more!)
1 Can of cream of celery
1/2 Box of noodles (I used shells because I love they way the shells can trap in extra cheese)
1 TBSP Butter
1/2 onion
1/2 cup of milk
1 or 2 garlic cloves
1/8 Cup of parmesean
Salt (optional)
Sprig of chives (optional)

Instructions: 

Boil water, prepare pasta according to box. Set aside when done.

Preheat oven to 350.

Dice onion, smash garlic, cook in pan with butter for about 5 minutes. Stop when garlic browns.

Reduce heat in pan.

Add can of cream of celery.

Add milk. Stir.

Chop up and add Velveeta.

Add the cans of tuna, water drained.

Sprinkle parmesean, mix well.

Consistency should be a little thick. If its too thick, add more milk. Too thin, add more Velveeta. You should not consider adding flour at this point.

Take a casserole dish and spray with cooking oil.

Add noodles. Pour mixture over noodles and mix a bit.

Cook in oven at 350 for about 15-20 minutes. Serve with a pinch of salt and a sprig of chives if you want to add a little color. Ready to eat!


So simple, easy, comforting - winner!

Saturday, December 21, 2013

Peppermint Pinwheel Cookie Tutorial


How to Step-by-Step photos
Once the dough is prepared, get your clear wrap ready.


1. Place clear wrap on surface, roll dough flat.

This is a closeup of the dough and how thin it should be.


2. Roll flat and as thin as possible. 

Set aside, repeat for the pink side.


3. Place the pink layer on top of the plain layer. Try to match the shape.

closeup of how layers should line up on all sides

4. Peel the clear wrap layer from the top layer (pink layer) and leave the clear wrap on bottom only.
The color on the bottom will be the color on the edge. It is easier to tell when the cookies are done baking when the color is plain and not pink on the outside.


5. Take one side of the clear wrap and tightly roll both layers together. Seal tight.

6. Put in fridge, can do this the day before.

7. Just follow the baking portion of the recipe - cookie tray with parchment paper, 375 degrees for 8-10 min! Lift off tray with spatula onto wire rack. Cool, enjoy!

Baking Notes:
*The only tip I highly recommend is using parchment paper when baking these cookies. It really helps to get them off the cookie tray and onto a rack to cool. Also, the recipe recommends 375 baking temp. but in case your oven runs hotter than usual, you can drop it to 350 and watch the tray closely through the oven door.  You do not want your cookies to bake too quickly, you want to make sure they remain soft. This is also why I recomment folding the beige side on the outside, so you can see the rim of the cookie. When its golden it is done baking. These taste better when they are not overbaked.


Dedicated to: Gabby Vogel- her favorite Christmastime cookie
and her foundation  
GetWellGabby.org 
Gabby was a fighter, and in her memory we are fighting too. We are fighting cancer that takes away the joy of childhood and makes these children fight for their lives. Join us in this fight. Visit GetWellGabby.org for more information.

Sunday, December 15, 2013

Chicken Stew & Dumplings


Chicken Stew & Dumplings
courtesy of Live Better America with my modifications to it.
Did you ever have chicken stew and dumplings before tonight? I haven't. It was pretty good. I think I would make this again. The dough is flavorful but it could use a little more of something. I am not sure yet but so far this was pretty good!

Ingredients: 
1 C Chicken-cooked
1 C Veggies-mixed
2 C Broth
1 C Bisquik
1/3 C Milk
2 Tbsp Green Onion
Onion Powder
Dried sage, thyme
Salt/Pepper

To Start:

1 Cup Cooked Chicken: 
Boneless breast, rubbed in salt, pepper, onion powder and minced garlic in a baking pan 350 for 30 minutes with cooking spray on the pan. Use about a cup chopped cooked chicken for this recipe.

1 Cup Mixed Veggies - carrot, onion, celery, I used fresh veggies. The original recipe calls for frozen veggie mix. **I do not recommend adding green beans like I did. They did not cook as fast as the carrot and the flavor did not blend. Im sure it does with the frozen veggie medley mix but we dont eat frozen bags of veggies in this house.

Mix Together:
1 Cup Bisquik
2 Tbsp Chopped Green Onion
1/3 tsp onion powder
Set aside to add milk to later.

Start Cooking:

In the pan/pot:
1/4 Cup Flour
and
Dried herbs - thyme, sage
salt, pepper
whisk together, add: 1 and 3/4 Cups to 2 Cups Broth (depending on your preference)
On medium heat
Then add the chicken, veggies.
Heat to boil, reduce to simmer.


For the Dumplings:
1 Cup Bisquik
2 Tbsp Chopped Green Onion
1/3 tsp onion powder
1/3 C Milk
Add milk to Bisquik until it becomes doughy. Form 6 balls, drop into soup mix.

Cover on heat 10 minutes, uncover for 10 minutes on stove. 


Sunday, December 8, 2013

Cherry Lime Cupcakes Recipe for Holidays


Here is a recipe for Cherry Lime Cupcakes. They are so easy to make, and really tasty too! 

Secret ingredient is......Kool aid sugar!


Add about half the packet to the batter. Be sure to split the batter in half if you are using more than one flavor. Drop the batter in the same cupcake liner before baking and thats it!


I hope you enjoyed making cupcakes today!

Sunday, November 17, 2013

Fudge 101 For Holidays

Hey everyone, thanks for hanging in there. Its been quite some time since I have updated this site. Work has kept me pretty busy lately. I am going to make some effort for more updates, especially now that the holidays are around the corner. Ok, so here we go!
Easy Chocolate Fudge Recipe
Smooth, creamy double chocolate fudge

courtesy of Real Mom Kitchen
Ingredients
  • 1 (14 oz) can sweetened condensed milk
  • 1 (12 oz bag) semi sweet chocolate chips
  • 1 cup milk chocolate chips
  • ¼ cup butter
  • 1 tsp vanilla
Instructions
  1. Line a 9 x 9 inch pan with HEAVY DUTY aluminum foil and grease with butter. Set aside.
  2. In a large sauce pan, add the condensed milk, chocolate chips, and butter. Cook over low heat, stirring often to avoid burning. Cook until mixture is melted and well combined.
  3. Remove from heat and add vanilla; stir until combined.
  4. Pour mixture into the prepared pan. Tap few times to remove air bubbles.
  5. Place in the refrigerator to set for at least 2 hours.
  6. When set, remove from pan using the foil and cut into pieces.
  7. Store fudge in fridge for long storage. Just remove from fridge an hour or so before serving to soften.
Feeling confident yet? Now to move onto a more complicated recipe...

Easy Pumpkin Spice Fudge Recipe
Cinnamon, nutmeg, clove, pumpkin, its definitely fall in this kitchen!

courtesy of Allrecipes

2 Tablespoons Butter
2 1/2 Cups White Sugar
2/3 Cup of Evaporated Milk
1 Cup White Chocolate Chips
1 TSP Vanilla Extract
7 Ounces Marshmallow Creme
3/4 Cup of Canned Pumpkin
1 TSP of Cinnamon** (I used Pumpkin Pie Spice instead)

  1. Line a 9x9 inch pan with HEAVY DUTY aluminum foil, and set aside.
  2. In a 3 quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
  3. Mix in pumpkin puree and cinnamon; bring back to a boil. Stir in marshmallow creme and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes.
  4. Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all chips are melted. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.
Thanks for reading! 

Wednesday, August 14, 2013

A Homemade Pasty Recipe



How to Make An English Style Pasty Dinner 

Pasty is a basic mini food pie. It is also served with gravy. This recipe will teach you how to make both and an excellent meal. This is sure to be a big hit at the dinner table. The portions are made by the ingredients and sizing of your choice.

Ingredients:
*ground beef - already cooked and seasoned. Can substitute ground pork, chicken, turkey...
bacon for flavor, can omit 
onions
potatoes - boiled, pierce w fork to test when done
peas
carrots
egg
butter
beef bouillon cube
Kitchen Bouquet (optional)

Bread:
Use store bought puff pastry dough, as pictured. Pillsbury crescent dough 'original' flavor also works really well. It is cheaper than the puff pastry and definitely has a crunchier texture. But its up to you, whichever you choose. You will not need alot of filling for these. Pictured below is probably double what you would need for 4 pasties.




To Prep:
-Set Oven 400 degrees
-Boil potatoes until they can be pierced with a fork. Cool, set aside. 
-Cook bacon til desired texture, remove and set side. 
-Keep pan hot, add onions then carrot, and cook for 5 minutes.
-add meat, cook til brown, set aside.
-add peas to mix


You will get a better crust when you use a proper eggwash before baking. 


To Make Pasty:
-make squares out of prebought dough, use parchment paper for cooking, (keep eye on it if using pillsbury dough because the paper will cook differently.)
-add your filling in a tablespoon, then seal edges like a triangle.
-brush with egg wash or butter. 
-Cook for 5-10 minutes. Times and heat vary, just keep an eye until crust is golden brown.



To Make Gravy:
Make a roux using equal parts of butter and flour. Whisk for 5 minutes in pan on heat.
In the meantime, boil 1 cup of water, dissolve beef bouillon cube. When ready, add to your roux.
Add some of the pan drippings from the meat (optional if you already prepared your meat the day before, but this adds a LOT of flavor.)
Whisk butter/flour, drippings, and bouillon water for a few minutes, let it thicken. 
Add a tsp of Kitchen Bouquet if you have it, for extra flavor and dark color.
Serve immediately.


Enjoy!!