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Are you ready for Cinco De Mayo? Try Spicy Taquitos with Tabasco Dipping Sauce

April 30, 2010 - Written by Diana

I’m traveling on the road for a family event, so I’m searching the email archives looking for things we might be able to share and enjoy.  I haven’t tried this recipe, but it sounds and looks delicious.  If you try it out and it works, let me know.  My taquitos might be a little less spicy, because I’m not such a spicy girl, but you can hit it harder with the tabasco if you like.

Spicy Taquitos with Tabasco Dipping Sauce

Ingredients:

Preheat oven to 425° F.

Heat oil in 2-quart saucepan over medium heat; add garlic and onion, cook about 5 minutes. Stir in cumin; cook 1 minute.

Combine chicken, beans, cheese, Tabasco green sauce, salt, and onion mixture in large bowl; stir until well mixed.

Melt butter in small bowl; stir in original Tabasco sauce. Set aside half of butter mixture; keep mixture warm.

Place one sheet of frozen phyllo on work surface; brush with some butter mixture. Repeat with 3 more sheets of phyllo, brushing each sheet with butter mixture. Cut dough into 4 equal pieces (horizontally and vertically). Place 1 heaping tablespoonful of chicken mixture in lengthwise strip on each cut piece. Fold in short sides about 1-inch to enclose filling; roll lengthwise to form a 4-inch-long tube. Place on cookie sheet; brush with butter mixture.

Repeat process two more times to make 12 taquitos. Bake 12 to 15 minutes or until golden. Serve with reserved warm butter mixture for dipping.

Makes 12.

Italian Sausage, Tomato & Cabbage Stew(p)

September 24, 2009 - Written by Diana

My Italian Sausage, Tomato and Cabbage Stew(p) is one of the best combinations for using up the veggies in your garden.  The cabbage, potatoes and tomatoes all came from my vegetable garden.  I would have had onions too, if my daughter hadn’t pulled them and thrown them into the composter with the weeds.  The garlic, onions and sweet italian sausage (bison) all came from the farm market.  The rest I had in the cabinet.  It didn’t take long to prepare and was ready as soon as the cabbage was wilted enough.  Lots of great flavor in this meal, you’ll love it.

Italian Sausage, Tomato and Cabbage Stew(p) Ingredients:

Directions:

Spray a skillet with cooking spray, and cook the sausage with onions and smashed garlic.  Halve potatoes and boil in a small pot of water until al dente, not soft.  Throw rest of the ingredients in a stockpot and simmer.  After the sausage is cooked through, peel the skin off and slice into 1 inch wide pieces.  Drain potatoes.  Throw the potatoes, the sausage, garlic and onion slices into the stockpot. It’s done when the cabbage reaches the wiltiness that you like best.

Italian Sausage, Tomato & Cabbage Stew(p)
 
Prep time
Cook time
Total time
 
Italian Sausage, Tomato and Cabbage Stew/Soup. A hearty and delicious, quick and easy meal to make.
Author:
Recipe type: Stew
Cuisine: American
Serves: 4
Ingredients
  • 1 lb sweet Italian sausage
  • 1 onion sliced in half and then into slivers
  • 2 cloves garlic smashed
  • 8 small potatoes scrubbed and sliced in half
  • ⅓ head of cabbage rough chopped
  • 2 cups whole tomatoes and juice - smooshed
  • 3 cups chicken broth
  • ½ tsp oregano
  • ¼ tsp basil
  • Salt
  • Pepper
Instructions
  1. Spray a skillet with cooking spray or use a couple of tablespoons of oil , and saute the sausage with onions and smashed garlic.
  2. Halve potatoes and boil in a small pot of water until al dente, not soft.
  3. Toss the rest of the ingredients in a stockpot and simmer.
  4. After the sausage is cooked through, peel the skin off and slice into 1 inch wide pieces.
  5. Drain potatoes.
  6. Throw the potatoes, the sausage, garlic and onion slices into the stockpot.
  7. It’s done when the cabbage reaches the wiltiness that you like best.

 

Celebrate Cinco De Mayo with Sargento’s Cheese

May 6, 2009 - Written by Diana

Sargento’s helped me out with a recipe just perfect for Cinco De Mayo.  You’ve got to try out their Artisan Blend – Authentic Mexican Cheese.

ChickenCashewMole Chicken with Cashew Mole

Ingredients

    * 2 Tbsp. canola or vegetable oil
    * 1 cup chopped onion
    * 2 cloves garlic, minced
    * 1 Tbsp. ancho or chipotle chili powder
    * 1 Tbsp. chopped fresh thyme or 1tsp. dried
    * 1/8 tsp. each: cinnamon, cloves, allspice
    * 3 cups chicken stock or broth, divided
    * 1 cup peeled chopped tomatoes or
       1 (14.5 oz.) can diced fire roasted tomatoes, drained
    * ½ cup (4 oz.) cashew butter*
    * 2 chipotle chilies in adobe sauce from 7 oz. can
    * 4 saltine crackers
    * 1 rotisserie roasted whole chicken, skinned, boned and cut into chunks (4 cups)
    * 12 large or 24 small Boston lettuce leaves
    * 2 cups (8 oz.) Sargento® Artisan Blends™ Shredded Authentic Mexican Cheese
    * 1 ripe avocado, peeled, seeded, cut into chunks

Directions

Heat oil in a large heavy saucepan over medium heat. Add onion and garlic; sauté until tender, 6 to 8 minutes. Add chili powder, thyme, cinnamon, cloves and allspice; sauté 1 minute. Transfer mixture to a blender container; add 1 cup of the broth, tomatoes, cashew butter, chilies and crackers. Cover; blend until mixture is pureed and smooth, at least 1 minute. Return to same saucepan; add remaining broth; bring to a boil over high heat. Reduce heat; simmer, uncovered, 30 minutes or until mixture is reduced to about 3 cups, stirring frequently.
Combine chicken and 2 cups of the sauce in same saucepan; heat through. Add additional mole sauce to taste if desired. Spoon chicken mixture into centers of lettuce leaves; top with cheese and avocado. Refrigerate remaining mole sauce up to 5 days to serve with pork, beef or chicken dishes.

 

More Cinco De Mayo recipes from Sargento

Just in Time for Easter: Authentic Hungarian Kolbasz Recipe

April 9, 2009 - Written by Deb Ng

kolbasz

Last week Diana shared a story that brought back so many memories. It was about Easter with our Hungarian relatives, spefically, kolbasz. A hungarian sausage. I did a little hunting around and found a kolbasz recipe for those who are so ambitious they’ll rock the sausage makers.

This image is from Wikimedia Commons. I wish I found one that did justice to the kolbasz we enjoyed for Easter.

Enjoy – if you do make it, let us know what you think:

Authentic Hungarian Kolbasz

Ingredients:

12 to 15 pound fresh pork
2 large onions
4 tablespoons of genuine Hungarian Paprika (no other will do for kolbasz!)
5 tablespoons black pepper
1 tablespoon Cayenne pepper
6 Cloves Garlic
5 tablespoons salt

Method:

1. Crush garlic and boil in 2 cups of water. Set aside.

2. Grind meat and onions together into a large pan. Add in seasonings and garlic water. Mix well with hands.

3. Stuff into sausage casings and tie off ends.

Cook as desired – usually parboiled and then browned in a frying pan on top of the stove.

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Corned Beef & Cabbage – St. Patrick’s Day tradition

March 16, 2009 - Written by Diana

  corned-beef  My grandfather’s parents were born in Ireland.  My Great Grandfather came from Armagh, and my Great Grandmother from Donegal.  I remember having St. Patrick’s dinner with my grandparents every year, sitting around the dining room table and always finishing off with a nice cake with green icing.  My grandfather would try out his Irish accent again and we’d celebrate our ancestors.  I remember Grandpa and his brothers enjoying each others company.  They were a loud, noisy boisterous bunch and love to celebrate with whiskey or beer (sometimes both).  They were also hardworking, very loving and very family oriented. 

I make corned beef & cabbage for dinner every year, and though I can make it other times, I like to have it around St. Paddy’s and remind my kids where they come from.

I used Buff’s recipe (actually, it’s the same as I had been using – before he posted it).

However, I make a few changes.

I reduce the number of potatoes by about 3, and halve the number of carrots.

I add parsnips, turnips and celeriac(celery root).

I love the flavor the extra root vegetables add, it brings it up a notch. 

 

 

Here are some other Corned Beef & Cabbage Dinners.

 

Glazed Corned Beef and Cabbage Three Ways – A little bit of an Asian flare to this one.

Corned Beef on the Smoker – The accidental hedonist puts it on a grill.

Corned Beef & Cabbage cupcakes – I don’t know if this is something I would try, but cupcake project goes for it.

Slow Cooker Corned Beef & Cabbage – One of my sister’s plans on doing it this way on Tuesday. 

HP Hood’s Fourth Annual Holiday Recipe Contest

January 10, 2009 - Written by Diana

 

HP Hood sent Deb some eggnog for the holidays that she brought to Mom’s for our weekend gathering and it was simply delicious.  One nephew who adores eggnog was living off of it that weekend.  HP Hood encourages us to use their products in all of their cooking and his mother(another sister) made an eggnog pie, so she’s well on her way.  HP Hood has a recipe contest to encourage our readers. All you have to do is submit a recipe using one of their Hood Holiday products: Hood Eggnog (any flavor), Sour Cream, Cottage Cheese, Instant Whipped Cream (must be used in conjunction with another Holiday product to be eligible), Hood Cream, or Country Creamer (Original or Fat Free).  The contest ends on January 16th, so get your recipes out and start entering because we’d really love it if one of you guys won the contest.  The winner receives a chef prepared dinner party for the winner and 10 friends plus three runners up will get a 200.00 gift card.  The contest is only open to legal U.S. residents of Massachusetts, Maine, New Hampshire, Vermont, Rhode Island, Connecticut and New York (Territory) who are 18 years of age or older at the time of the contest entry.  This means Deb and I aren’t eligible, but my sister with the eggnog pie is.  How about it Desiree, are you going to try and if you don’t can you still send us the recipe anyway to share?

We also received recipes from HP Hood using cottage cheese in place of other cheese with higher fats.  HP Hood has developed a series of healthy—and budget-friendly—family recipes that simply substitute its award-winning cottage cheese for higher fat cheeses like mozzarella, cheddar and ricotta.  Since it’s diet resolution time I thought it would be great to share these healthier recipes with you.

Italian Chicken
Servings: 4

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Holiday Cooking: Mama Lucia’s Meatballs Italian Style Meatballs

October 28, 2008 - Written by Diana

When I’m spending days making salsa, sometimes other cooking is neglected.  My poor 6’2″ son and my husband would starve if I didn’t have frozen stuff waiting in the wings.  Meatballs are one of my favorite staples.  They’re quick, delicious, filling and hearty.  This weekend when I was up to my elbows in salsa making I knew I had to do something fast and easy, in the microwave for our dinner that wouldn’t get in the way of my work.  Well, I took some leftover penne pasta and sauce, threw in some Mama Lucia meatballs and cheese and microwaved it.  It was the perfect meal since we really didn’t want to stop chopping.  The next morning my son woke up starving, because he went to a party and was too late for the pizza that had been served.  Before I could make the eggs, he grabbed a bowl of cold leftovers from our quickly thrown together meal and ate it cold (not my favorite way, but hey it worked for him).  Then later he heated up another bowl for lunch.  I’m serious they love the stuff. 

For Thanksgiving or other big family meals, I take frozen meatballs and put it in a crockpot with onions and peppers, and sauce.  People munch on it all night long.  It’s such a treat and since we travel a couple of hours to visit family, it’s an easy set up.  Mama Lucia’s meatballs are just perfect for any gathering.

Diana’s Famous Meatballs in a Crockpot

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Eggplant Parmesan

August 18, 2008 - Written by Robin

eggplant.jpg

One of my favorite shows on the Food Network is Throwdown with Bobby Flay, where the chef challenges a specialist to a judged contest to see who makes the better dish.  It’s all in good fun and I learn a lot from watching the show.  A recent throwdown about eggplant parmesan inspired me to revisit my favorite summer comfort food! (more…)

Father’s Day Hummus

June 17, 2008 - Written by Diana

My daughter had to work and didn’t have time or money to buy her father a gift for Father’s day.  So I suggested that she make one of his favorite treats and then let him eat it.  Usually she likes all the same things he does and then they both work on it.  That means that neither is thrilled when the other finishes it off.  She made him a big bowl of hummus, and some pita chips, and then let him have the whole thing as his father’s day gift.  He loved it and is still loving it, since my daughter let him have it all. Since the first time we tried making our own hummus, we’ve never gone back to store bought.  Hummus is so cheap and easy to make – once you get the tahini and delicious.

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Nice Hot Salsa and Queso

June 10, 2008 - Written by Buff

OK…I can’t believe I haven’t posted this one yet.  This is my favorite snack/appetizer.  It’s spicy, but good spicy.  Serve it up and watch it go.  The preparation time is a matter of minutes and it’s a whole lot better than any store bought version.   Last year, I showed my friend’s teenaged son how to make it and he makes it all the time.

Salsa

Ingredients:

Method:

  1. Mix everything together.
  2. Chill.
  3. Serve with tortilla chips

Queso

Ingredients:

Method:

  1. In a microwavable dish, mix the salsa with the cheese.
  2. Microwave for 3-4 minutes and stir.
  3. Microwave for 3-4 more minutes and stir until smooth.
  4. Serve with tortilla chips