Category: Cooking for fun!


INGREDIENTS:

  • 6 tomatillas
  • 1 jalapeno
  • 1 garlic clove, whole
  • 1/4 c chopped onion
  • salt
  • 1/2 c water
  • ***sugar if it is too hot for you****

DIRECTIONS:

  1. Get a blender or food processor and put aside
6 Tomatilla & 1 Jalapeno into pot of water.  Cook for 20 minutes of until Tomatillas have lightened in color.

Put 6 Tomatilla & 1 Jalapeno into pot of water. Cook for 20 minutes of until Tomatillas have lightened in color.

Once cooked, put the Tomatillas in blender or food processor with the garlic clove, 1/4 cup chopped onion, 1/4 c of water, salt and blend it up in the blender.

Once cooked, put the Tomatillas in blender or food processor with the garlic clove, 1/4 cup chopped onion, 1/4 c of water, salt and blend it up in the blender.

Once done, taste it.  If it is too hot add some sugar to it and blend again.  Then put into bowl and enjoy!!!

Once done, taste it. If it is too hot add some sugar to it and blend again. Then put into bowl and enjoy!!!

Now seriously, FOLKS….how simple is that???????

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Ceviche a la Lupita

Feeds 8 easily

Finished

INGREDIENTS:

  • 1 mahi-mahi filet, thinly sliced then diced or similar mild fish
  • ½ lb med shrimp, deveined
  • 1 med pot with water, bring to boil
  • 10 key limes
  • 2 Roma tomatoes seeded & diced
  • ½ med onion, diced small
  • 1 bottle ketchup
  • 1 cup orange juice
  • 1 avocado, diced
  • ¼ tsp oregano
  • ¼ tsp salt
  • ¼ tsp pepper

DIRECTIONS:

  1. Take diced mahi-mahi and put in bowl. Squeeze 7 of the 10 limes into the bowl and marinade, turning frequently for at least 10 mins.
  2. Take the shrimp and put into billing water for 2-3 mins then remove and dice, put into bowl with Mahi and stir and let sit for 5 mins.
  3. Take the diced tomato & diced onion and toss in bowl. Then add the chopped cilantro.
  4. Now, take the Mahi & Shrimp mixture and by the handful, take it out and “squeeze” the marinade out of it and then put into tomato mixture
  5. Once that is done, add the bottle of ketchup & then rinse out bottle with 1 cup of OJ and put into mixture, with oregano, S & P and then squeeze the last three limes and the diced avocado Stir it up and taste it.
  6. For those who want a little more “kick”, add some picante or hot sauce and then cover with saran wrap and put in the refrigerator for 2-3 hours and then VOILA!!!

Serve on a bed of lettuce, or in a cup with crackers…whatever you like!! Best part….it’s even better the 2nd day!  ENJOY!!!

DSC00116Marinade Mahi Mahi or whatever white fish you want

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Take diced shrimp and put into boiling water for 2-3 mins, drain and add to Mahi Mixture

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Mixed tomatoes & onion

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Add Cilantro

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Squeeze excess marinade from fish mixture and add to tomato mixture

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Add 1 bottle of ketchup to mixture

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Add 1 cup of OJ to Ketchup bottle then pour into mixture

final lime

Add your last 3 limes

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Add Avocado and then season with Oregano, S & P

Finished

Put it in fridge and in 2-3 hours top it with sprigs of Cilantro and then ENJOY!!

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Ingredients

  • 8 tablespoons (1 stick) unsalted butter, plus more for dish
  • 6 slices good white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
  • 1/4 c grated parmesan
  • 5  cups milk
  • 1/2 cup all-purpose flour
  • 2 teaspoons salt
  • 1  teaspoon freshly grated nutmeg (do taste and add more if you like)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper, or to taste
  • 4  cups grated sharp white cheddar cheese (about 18 ounces)
  • 2 1/2 cups grated Gruyère cheese (about 10 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces) ( I use BOTH!!!)
  • 1 pound elbow macaroni

Directions

  1. Fill a large saucepan with water; bring to a boil. Add macaroni; cook 4-5  minutes, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and put aside
  2. Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, Parmesan cheese and toss. Set breadcrumbs aside.
  3. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
  4. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
  5. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 4 cups cheddar cheese, and 2 1/2 cups Gruyère or 1 1/4 cup Pecorino Romano; set cheese sauce aside.
  6. Stir macaroni into the reserved cheese sauce and stir, tasting and adding spices as needed
  7. Pour mixture into prepared dish. Put prepared breadcrumbs over top. Bake at 375 covered for 20 mins and then uncovered until browned on top, about 30 minutes TOTAL.  Transfer dish to a wire rack to cool 5 minutes; serve hot.

Cook’s Note

You can divide this recipe in half; use a 1 1/2-quart casserole dish.

***Thank you Martha Stewart for guidance in this recipe!!****

******I added diced ham, asparagus and 2 roma tomatoes seeded and diced**** Add whatever!!!

Breakfast Frittata

Breakfast Frittata

INGREDIENTS:

  • 1/2 c liquid egg whites & 1 whole egg or 4 eggs but only 1 with the yolk
  • 1 tsp minced garlic
  • 4-5 sliced mushrooms
  • 2 green onions chopped
  • 3 stalks of leftover asparagus
  • 1 tomato seeded and chopped
  • 3-4 slices ham, chopped
  • 1 TBS green chilies from a can
  • 1/4 c shredded cheese from the package
  • 1/4 c cilantro
  • 2 TBS oil

DIRECTIONS:

  1. Preheat “Broiler” of oven
  2. Saute vegies, ham, green chilies and anything else you want to put into it in 2 TBS of oil & garlic  in a non-stick pan that can go into the oven.  
  3. Whip the eggs with a fork and season with S & P, cumin, mexican flavorings….whatever you have on hand
  4. pour on top of the vegies and let it cook on med heat until the sides have hardened.  **now, slip a spatula underneath and tilt the pan, allowing the waterey egg to go underneath the spatula, so that it will cook.  Do this at different places in your pan…as you would do with an omelet.
  5. When the egg mixture is hardened with minimal loose egg on top, take off the stove & put the 1/4 cup cheese on top topped with cilantro and put under the broiler for 5-7 mins…or until golden brown
  6. When done, take out and let it set, then put on a cutting board and use a pizza cutter to cut into quarters.
  7. Top with salsa…or even sour cream!! it’s your frittata, go at it!!

To me, Gazpacho is like eating fresh salsa.  Sure you can puree it, but I like chopping the fresh vegies and putting them in a marinade and then adding the tomato base, etc.  I got this recipe years ago from Cooks Illustrated and just love it.  You can spice it up with the Chipotle Chilies or you can leave them out and add some Tabasco sauce…totally up to you!!

INGREDIENTS: and this feed 8-10 people!! Great leftover!

  • 3 ripe medium beefsteak tomatoes (about 1 1/2 pounds), cored and cut into 1/4-inch cubes (about 4 cups)
  •  2 medium red bell peppers (about 1 pound), cored, seeded, and cut into 1/4-inch cubes. (about 2 cups)
  • 2 small cucumbers (about 1 pound), one peeled and the other with skin on, both seeded and cut into 1/4-inch cubes (about 2 cups)
  • 1/2 small sweet onion (such as Vidalia, Maui, or Walla Walla) or 2 large shallots, peeled and minced (about 1/2 cup)
  • 2 medium cloves garlic, minced or pressed through a garlic press (about 2 teaspoons)
  • 2 teaspoons table salt
  • 1/3 cup sherry vinegar
  • Ground black pepper
  • 5 cups tomato juice
  • 2 1/2 tablespoons minced chipotle chiles in adobo (start with a little and then add to it…depends on how spicy you like it)
  • 1/4 cup minced fresh cilantro leaves
  • 6 tablespoons lime juice
  • 2 teaspoons grated lemon zest
  • 8 ice cubes
  • Extra-virgin olive oil for serving

INSTRUCTIONS:

  1. 1. Combine the tomatoes, bell peppers, cucumbers, onions, garlic, salt, vinegar, and pepper in a large (at least 4-quart) nonreactive bowl. Let stand until the vegetables just begin to release their juices, about 5 minutes. Stir in the tomato juice, chipotle chiles, cilantro, lime juice, lemon zest, and ice cubes. Cover tightly and refrigerate to blend flavors, at least 4 hours and up to 2 days.
  2. 2. Adjust the seasonings with salt and pepper and remove and discard any unmelted ice cubes. Serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil and topping with the desired garnishes

WHY THIS RECIPE WORKS:

For the best gazpacho recipe, with clearly flavored, distinct vegetables in a bracing tomato broth, we chopped the vegetables by hand, tossed them in a sherry vinegar marinade, used a fresh-flavored tomato juice, and chilled our soup for a minimum of four hours.

The BEST beans to bring to a Bar-B-Que!!!

Old Settler Beans or aka Cousin Mary’s Beans

Serves 10-12 people

INGREDIENTS:

  • ½ LB Bacon
  • 1 med onion, chopped
  • ½ LB ground beef
  • 2 cans Pork & Beans
  • 1 can Red Kidney (or any flavor you want)
  • 1 can Black Beans
  • 1/3 c white sugar
  • 1/3 c brown sugar
  • ½ c barbeque sauce (I like SPICY flavored)
  • ½ c Ketchup
  • 2 TBS Molasses (more if you want it sweeter)
  • 2 TBS mustard
  • 1 tsp chili powder
  • ***if you want more kick, 1 TBS Chipolte in Adobo****

 1.       DRAIN the beans and put them aside

2.       Preheat oven to 350 degrees

DIRECTIONS:

  1. 1.       In a 10-12 in skillet, cook the bacon till it is browned but NOT crispy and remove to paper towel.  Then chop and put aside but leave bacon grease in skillet.
  2. 2.       Now, cook the onion in the skillet with the bacon grease…love the flavor!!
  3. 3.       Once onion is cooked (3-5 mins) add the ground beef to the onion mixture and cook until no longer pink (5 mins)
  4. 4.       Now, as that sits in the skillet, mix the sugars, bar-b-que sauce, ketchup, molasses, mustard, chili powder S & P in a bowl.  Then TASTE it!! ALWAYS taste things when you are cooking.  If it is too spicy, then add some more molasses….if it’s not hot enough, add more chili powder, mustard or adobo!!!  Stir it real good.
  5. 5.       Add the drained beans to the meat mixture sitting in the skillet and mix that up. Also add the chopped bacon.   I use my hands to mix it.  Then, once that is mixed, add the “sauce” and mix that all up in the skillet.  Try not to make a mess here!!
  6. 6.       Once it is mixed then put it into the preheated oven and cook, uncovered for 35-40 mins or until it is bubbling along the sides.

For a LARGE gathering, I triple the recipe!  I use 3 large cans of pork & beans (drain them too) and use 4-6 cans of any combination of beans…red, black, pinto, great northern…whatever.  Choice is ALL yours!

Jalapeno Peppers are hot and it’s the seeds inside them that give them their “heat”!!   Removing their seeds make them more enjoyable to eat or cook with as seen by my video.  REMEMBER….GLOVES!! Click on link below to see video!!

How to Seed a Jalapeno Pepper

Buffalo Jalapeno Poppers

Makes 40 (you can freeze them too!)

INGREDIENTS:

  • 20 Jalapeno peppers
  • 8 oz lite cream cheese, room temperature
  • 4 TBS Blue or Gorgonzola cheese, crumbled
  • 2 c Mexican 4 cheese shredded blend OR your own favorite cheese, shredded
  • 1 cup finely diced  cooked chicken
  • ½ cup Ranch dressing from the bottle
  • 4 pieces of cooked bacon, chopped
  • ¼ cup or more, depending on your “heat” tolerance!  I used Frank’s Buffalo Sauce

**** Now go and find some gloves and if possible, a grapefruit spoon with the ridges on the side, you will need both….especially the gloves!!!!!!*****

DIRECTIONS:  Pre HEAT Oven to 325 Degrees

  1. Split the peppers in half, even the stems if possible.  Remove ribs & seeds using both gloves AND the grapefruit  spoon to take out the ribs & seeds and discard.
  2. 2.      Mix the softened cream cheese AND the blue cheese crumbles until blended.  Once blended, ADD the rest of the ingredients and blend well.  Be sure to taste to make sure it’s not too hot, or if it is not hot enough!!!

Now, “lightly” grease a 10 x 15 baking pan.

With a spoon, fill pepper halves and place on pan.  Bake at 325 degrees for 30 minutes

TO FREEZE:

  • Place on a cookie sheet & cover with foil then put in freezer until hard.  Once frozen,  package in single layers in a plastic freezer container.

TO EAT:

  • Place on a cookie sheet & bake @ 325 for 20-25 mins or until hot all the way through, golden brown & crisp!! Then enjoy again!!!Image

Fun Way to Peel Garlic

All you need is a head of garlic, counter space, a strong hand and some “shakin” going on!!!!

Thank you “Saveur” for the tip!!!!

Ixtapa Senior Citizen Commune

Ginger Glazed Mahi-Mahi

Serves 4

Ingredients

3 tablespoons honey

3 tablespoons soy sauce

3 tablespoons balsamic vinegar

1 teaspoon grated fresh ginger root

1 clove garlic, crushed or to taste

4 (6 ounce) mahi mahi fillets

salt and pepper to taste

1 tablespoon vegetable oil

Directions

In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.

Preheat oven to 350

Take marinated filets and put on middle rung.  Cover with aluminum foil and bake for 15-20 minutes or until flaky.  Make sure not to over cook

Serve with rice…or potatoes…or whatever your little heart desires…

 

*****Thank you All Recipes for the idea & recipe!!!****