This is a great dish as a side or add some chicken for a great summer dinner or without for a vegetarian meal. It has a nice kick to it but it isn't super spicy. If you are sensitive to spice consider adjusting spicy ingredients tasting the finished product and adding more if desired.
Ingredients
2 cups mini farfalle pasta, uncooked
1 16 oz package of frozen corn (about 3 cups any variety) or 3-4 ears of corn
6 strips of bacon cooked and chopped
3 green onions sliced
1/2 of a bunch of cilantro chopped
1 jalapeno finely chopped (you can use less if you like it milder)
1/2 can of black beans (or more if desired)
(optional- 1/3 cup cotija cheese or up to a 1/2 queso fresco, or Mexican blend cheese)
1-2c avocados, chopped
Dressing
1 cup regular mayonnaise (you can use as
2 limes juiced (about 3 tablespoons) plus a little lime zest (about 1/4 teaspoon)
1/8 tsp ground cumin
1/4 tsp paprika
1/2 tsp chili powder (we like the hot blend, it isn't really hot)
1/4 tsp cayenne pepper (can be adjusted according to the desired spiciness)
salt and pepper to taste
Cook pasta according to package directions to al dente (don't forget to salt the water). Drizzle with a little olive oil. completely drain and cool in a large bowl in the refrigerator for 5-10 minutes.
Cook bacon. Allow bacon to cool, then chop and set aside.
Defrost corn and then cook in a single layer on the stovetop with a little butter in a cast iron or other skillet for about 5 minutes on medium heat. Stir once after 2 1/2 minutes. You want the corn to get that nice roasted look, so don't be tempted to stir it.
If using ears of corn, heat the grill to medium. Pull back husks but do not remove them. Remove the silks and put the husks back up around the ear of corn. Soak the ears of corn in a large bowl with 1 tablespoon of salt for 10 minutes. Remove from water and dry. Place on grill, cover grill, and cook corn for 15-20 minutes turning every 5 minutes. Remove corn from the cob.
Add corn to pasta. Chop avocado, green onions, cilantro, and jalapeno. Add all to the bowl with the pasta and corn. Add black beans, bacon, and cheese if desired. (If you are making the night before hold back the avocado, bacon, and cheese until just before).
In a small bowl mix all of the dressing ingredients together and pour over pasta and stir until combined. I like to let it sit in the refrigerator for a bit in order for the flavors to meld together, but it can be served right away.
Monday, May 25, 2020
Thursday, May 21, 2020
Chocolate Almond Ice Cream
The original recipe was a little unclear on some parts so I took the liberty of clarifying some steps. This recipe asks for extra rich milk which I don't believe is sold in most grocery stores anymore. In my quick online research some people suggested using whole milk and adding a little butter to increase the fat content. I also saw some suggesting using half and half. In my research it said that extra rich milk had a higher fat content than whole and less than half and half.
I am not sure if this recipe was from Blue Diamond or if someone just liked the brand. I just chopped up whole almonds and toasted them in the oven. I added the directions for that method below. You could also just purchase chopped almonds or almond pieces. Toasting them really brings out the flavor of the almonds so don't skip this part.
You will need an ice cream freezer, rock salt or ice cream salt, and ice.
Ingredients
2/3 cup of cocoa
2 cups sugar
4 cups extra rich milk*
2 tsp. vanilla
1/4 tsp salt
4 cups whipping cream
2-1 oz squares of semi sweet chocolate
1 cup chopped almonds (Blue Diamond Original)*
Optional: 2 cups mini marshmallows to make Rocky Road)
Directions
Chop almonds and toast in the oven at 350 for 7-8 minutes stirring once. Meanwhile, in a saucepan mix cocoa and sugar. Add rich milk. Cook on low heat stirring until sugar and cocoa dissolves. Cool at room temperature. Once cool add chocolate mixture to ice cream freezer. Add vanilla, salt, and whipping cream and stir. Stir in shredded chocolate and almonds and freeze in ice cream freezer according to instructions.
I am not sure if this recipe was from Blue Diamond or if someone just liked the brand. I just chopped up whole almonds and toasted them in the oven. I added the directions for that method below. You could also just purchase chopped almonds or almond pieces. Toasting them really brings out the flavor of the almonds so don't skip this part.
You will need an ice cream freezer, rock salt or ice cream salt, and ice.
Ingredients
2/3 cup of cocoa
2 cups sugar
4 cups extra rich milk*
2 tsp. vanilla
1/4 tsp salt
4 cups whipping cream
2-1 oz squares of semi sweet chocolate
1 cup chopped almonds (Blue Diamond Original)*
Optional: 2 cups mini marshmallows to make Rocky Road)
Directions
Chop almonds and toast in the oven at 350 for 7-8 minutes stirring once. Meanwhile, in a saucepan mix cocoa and sugar. Add rich milk. Cook on low heat stirring until sugar and cocoa dissolves. Cool at room temperature. Once cool add chocolate mixture to ice cream freezer. Add vanilla, salt, and whipping cream and stir. Stir in shredded chocolate and almonds and freeze in ice cream freezer according to instructions.
Strawberry Ice Cream
You will need an ice cream freezer, rock or ice cream salt, and an ice cream freezer
Ingredients
2 1/2 cups sugar
1 cup whipping cream
4 cups half and half
1/2 tsp vanilla
1/8 tsp almond extract
3-10 oz packages of frozen sliced strawberries-(loosely chop in a blender or food processor if slices are too big).
Directions
Mix together sugar, whipping cream, half and half, vanilla, and almond extract together well in ice cream freezer. Add strawberries.
Freeze in ice cream freezer according to instructions-
Makes 4 quarts (1 gallon)
I made this 5/254/2020 Strawberry slices must have been much smaller in the past than they are now. I bought a big bag of sliced strawberries at Winco and they were too big for the ice cream freezer. They kept getting stuck in the paddle. I updated the recipe to suggest running the strawberry slices in the blender so they were more chopped than sliced.
Ingredients
2 1/2 cups sugar
1 cup whipping cream
4 cups half and half
1/2 tsp vanilla
1/8 tsp almond extract
3-10 oz packages of frozen sliced strawberries-(loosely chop in a blender or food processor if slices are too big).
Directions
Mix together sugar, whipping cream, half and half, vanilla, and almond extract together well in ice cream freezer. Add strawberries.
Freeze in ice cream freezer according to instructions-
Makes 4 quarts (1 gallon)
I made this 5/254/2020 Strawberry slices must have been much smaller in the past than they are now. I bought a big bag of sliced strawberries at Winco and they were too big for the ice cream freezer. They kept getting stuck in the paddle. I updated the recipe to suggest running the strawberry slices in the blender so they were more chopped than sliced.
Tuesday, May 12, 2020
Pumpkin Soup
Ingredients:
1 lb smoked bacon, chopped
1 large or 2 small leeks chopped (only the bottom part of the leek not the green)
1 onion, chopped
2 cloves of garlic, chopped
1 large (29 oz.) can of pumpkin
7 cups of chicken broth
1 to 1 1/2 cups cream
salt and pepper to taste
Directions
Cook bacon in a soup pot. When it is almost done add the onion, leeks and garlic. Cook until onions are translucent (about 20 minutes). Add the pumpkin and stir. Add the broth. Mix well and simmer for 30 minutes. Add the cream and salt and pepper to taste.
1 lb smoked bacon, chopped
1 large or 2 small leeks chopped (only the bottom part of the leek not the green)
1 onion, chopped
2 cloves of garlic, chopped
1 large (29 oz.) can of pumpkin
7 cups of chicken broth
1 to 1 1/2 cups cream
salt and pepper to taste
Directions
Cook bacon in a soup pot. When it is almost done add the onion, leeks and garlic. Cook until onions are translucent (about 20 minutes). Add the pumpkin and stir. Add the broth. Mix well and simmer for 30 minutes. Add the cream and salt and pepper to taste.
Zuppa Toscana Soup
Ingredients
1 to 1.5 lbs ground pork sausage. I like to use the spicy or hot sausage.
1 medium onion diced
6-8 medium potatoes cubed (I like to use red potatoes)
6-8 cups of chicken broth (I use better than bouillon)
3/4 teaspoon salt
3/4 teaspoon pepper
red pepper flakes (optional)
3 cups of heavy cream
6 cups raw kale (remove the leaf from the stock) washed and chopped into bite sized pieces
Directions
Brown sausage and onion in a large soup pot until sausage is a little crispy. Drain sausage and return to pot.
Wash and cut potatoes (leave skin on).
Add potatoes, chicken stock, salt and pepper to the pot and the heavy cream. (It is important to add this while the broth is still cool or it will curdle and not look very pretty)
Bring to a boil over medium heat, stirring every few minutes so the cream does not scald. Once it is boiling, turn the heat down to medium low and simmer for 20 minutes. (You may add red pepper flakes if you would like it spicier)
While the soup is simmering wash your kale really well. Dirt likes to hide in the leaves. Remove kale leaves from the stock and chop into bite size pieces (about 6 cups).
After the soup has simmered for 20 minutes, add the kale and simmer for another 20-30 minutes. You soup will have an orange tint to it from the sausage grease but this adds a yummy flavor.
Serve with a crusty baguette or other bread.
1 to 1.5 lbs ground pork sausage. I like to use the spicy or hot sausage.
1 medium onion diced
6-8 medium potatoes cubed (I like to use red potatoes)
6-8 cups of chicken broth (I use better than bouillon)
3/4 teaspoon salt
3/4 teaspoon pepper
red pepper flakes (optional)
3 cups of heavy cream
6 cups raw kale (remove the leaf from the stock) washed and chopped into bite sized pieces
Directions
Brown sausage and onion in a large soup pot until sausage is a little crispy. Drain sausage and return to pot.
Wash and cut potatoes (leave skin on).
Add potatoes, chicken stock, salt and pepper to the pot and the heavy cream. (It is important to add this while the broth is still cool or it will curdle and not look very pretty)
Bring to a boil over medium heat, stirring every few minutes so the cream does not scald. Once it is boiling, turn the heat down to medium low and simmer for 20 minutes. (You may add red pepper flakes if you would like it spicier)
While the soup is simmering wash your kale really well. Dirt likes to hide in the leaves. Remove kale leaves from the stock and chop into bite size pieces (about 6 cups).
After the soup has simmered for 20 minutes, add the kale and simmer for another 20-30 minutes. You soup will have an orange tint to it from the sausage grease but this adds a yummy flavor.
Serve with a crusty baguette or other bread.
Oatmeal, Peanut Butter, Chocolate Chip Cookies
1 1/2 cups all purpose flour (spoon and level it)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
1 cup granulated sugar-1/2 cup packed brown sugar (I use dark for everything)
2 large eggs (room temperature)
1 cup peanut butter (you know what Jesse taught us about peanut butter in cookies, give it a bit extra. Using a natural peanut butter will make the cookies too crumbly use a brand like Skippy or Jif)
2 teaspoons vanilla extract
2 cups old-fashioned whole rolled oats (use the good stuff people)
2 1/2 cups Nestle dark chocolate chips (they are larger and really good or semi sweet is fine)
Directions
Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
In a large bowl (or stand mixer bowl) beat butter, on medium-high for approximately one minute until smooth. Add the sugars and beat on medium-high speed until creamed (about 2 minutes). Add the eggs, peanut butter, vanilla and beat on high speed until combined about 1 minute. Scrape down sides and bottom of the bowl as need and beat again as needed.
Slowly add the flour mixture and mix on low until combined. While mixing add the oats and then the chocolate chips. Mix until combined.
Cover and chill for at least 20 minutes. If chilling for more than an hour, allow to sit at room temperature for 30 minutes before baking.
Preheat oven to 350 degrees. Line baking sheets with parchment paper or a silicone baking mat. Scoop balls of dough using a medium scoop or 2 Tablespoons. Place 3 inches apart on baking sheet and bake for 12-14 minutes until lightly browned on the edges. The centers will look soft and that is okay because they will continue cooking on the pan.
Remove from oven and allow to cool for 5 minutes. Transfer to a cooling rack and allow to cool until set.
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
1 cup granulated sugar-1/2 cup packed brown sugar (I use dark for everything)
2 large eggs (room temperature)
1 cup peanut butter (you know what Jesse taught us about peanut butter in cookies, give it a bit extra. Using a natural peanut butter will make the cookies too crumbly use a brand like Skippy or Jif)
2 teaspoons vanilla extract
2 cups old-fashioned whole rolled oats (use the good stuff people)
2 1/2 cups Nestle dark chocolate chips (they are larger and really good or semi sweet is fine)
Directions
Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
In a large bowl (or stand mixer bowl) beat butter, on medium-high for approximately one minute until smooth. Add the sugars and beat on medium-high speed until creamed (about 2 minutes). Add the eggs, peanut butter, vanilla and beat on high speed until combined about 1 minute. Scrape down sides and bottom of the bowl as need and beat again as needed.
Slowly add the flour mixture and mix on low until combined. While mixing add the oats and then the chocolate chips. Mix until combined.
Cover and chill for at least 20 minutes. If chilling for more than an hour, allow to sit at room temperature for 30 minutes before baking.
Preheat oven to 350 degrees. Line baking sheets with parchment paper or a silicone baking mat. Scoop balls of dough using a medium scoop or 2 Tablespoons. Place 3 inches apart on baking sheet and bake for 12-14 minutes until lightly browned on the edges. The centers will look soft and that is okay because they will continue cooking on the pan.
Remove from oven and allow to cool for 5 minutes. Transfer to a cooling rack and allow to cool until set.
Green family favorite chocolate chip cookie recipe
Ingredients:
1 cup butter (softened)
2 Tablespoons canola oil
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon salt
2 teaspoons vanilla
2 Tablespoons cornstarch
3 1/4 cup all purpose flour
2 cups Nestle dark chocolate chips
Directions
In a small bowl combine salt, flour, cornstarch, and baking soda. In a large mixing bowl, (I use a stand up mixer), cream together butter, oil, and sugars until light and fluffy. Add eggs, vanilla, and mix until combined. Slowly add in the flour mixture and mix until just combined. Stir in chocolate chips. Cover and chill for one hour.
Preheat oven to 350 degrees. Using a small scoop, one ball of dough on to baking sheet and a second one right on top and press down slightly. Continue this process to fill up the baking sheet. If using a spoon, spoon the dough in a tall shape. This will keep your cookies thick. Bake 7-8 minutes for medium cookies and 10 minutes for larger cookies. Remove them from the oven when the edges are slightly golden and the centers are barely done. Let stand on baking sheet for 2-5 minutes. Remove from baking sheet and place on cooling rack. Let cool until completely set.
Feel free to play with chocolate chips. The Nestle dark chips are larger than semi sweet chips and our family loves them. We have also used semi-sweet and mini chocolate chips, as well and milk chocolate with mini semi sweet. You can also do peanut butter chips and chocolate, or toffee bits and chips.
1 cup butter (softened)
2 Tablespoons canola oil
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon salt
2 teaspoons vanilla
2 Tablespoons cornstarch
3 1/4 cup all purpose flour
2 cups Nestle dark chocolate chips
Directions
In a small bowl combine salt, flour, cornstarch, and baking soda. In a large mixing bowl, (I use a stand up mixer), cream together butter, oil, and sugars until light and fluffy. Add eggs, vanilla, and mix until combined. Slowly add in the flour mixture and mix until just combined. Stir in chocolate chips. Cover and chill for one hour.
Preheat oven to 350 degrees. Using a small scoop, one ball of dough on to baking sheet and a second one right on top and press down slightly. Continue this process to fill up the baking sheet. If using a spoon, spoon the dough in a tall shape. This will keep your cookies thick. Bake 7-8 minutes for medium cookies and 10 minutes for larger cookies. Remove them from the oven when the edges are slightly golden and the centers are barely done. Let stand on baking sheet for 2-5 minutes. Remove from baking sheet and place on cooling rack. Let cool until completely set.
Feel free to play with chocolate chips. The Nestle dark chips are larger than semi sweet chips and our family loves them. We have also used semi-sweet and mini chocolate chips, as well and milk chocolate with mini semi sweet. You can also do peanut butter chips and chocolate, or toffee bits and chips.
Monday, May 11, 2020
Cinnamon Twists (aka: Cardamamas)
Mom (Clista) used to make these and take them to family camp when we were younger. I remember her reheating them at camp by placing the pizza pan over a big kettle of boiling water and covering with foil. Aunt Patti nicked named it cardamamas. Uncle Ron was particularly fond of them and especially liked the middle part. Mom would stay up really late the night before to make them. It got too labor-intensive while trying to get the family ready for camping.
Recipe makes two larger ones on12-inch foil pizza pans or 4 smaller ones on 8-inch foil pizza pans. If using the 8-inch pans you do not need to make the center hole and only cut 12 slices. You can purchase pans ar a dollar store. you may freeze by covering with foil. to bake after freezing; let thaw and rise before baking. She got this recipe from her friend Naomi Christensen
Ingredients:
For the dough
1/2 cup shortening
2 cups milk
2 tsp. salt
1/2 cup sugar
1/2 cup warm water with 2 Tbsp. yeast
7 cups flour
2 tsp. vanilla
2 eggs
1/4 tsp cardamom
1 cube margarine, melted
Filling mixture (makes a single batch you will need 2 batches one for each twist.)
1 cup brown sugar
1 tsp. maple flavoring
1 tsp. cinnamon
1/2 cup walnuts, finely chopped
Frosting (this is enough for both twists).
3 cups powdered sugar
1/2 tsp. maple flavoring
6 Tbsp. canned milk.
On the stovetop in a saucepan cook shortening, milk, salt, and sugar on high until shortening melts; let cool (very important). Then combine with the remaining ingredients (except melted margarine) and mix well. Let rise; then punch down the dough and separate into six balls equal in size. Then flatten the dough on a greased 12-inch pizza pans. With one doughed pan spread melted margarine and then top with 1/3 of the filling mixture. Continue this process until there are three layers. Cut the center with a cup and then cut the rest into 16 pieces. Twist each piece approximately three times. Bake at 350 degrees for 25 minutes. Remove from oven and drizzle frosting over the top of the twist. Makes 2 twists with 16 pieces plus the center for 17 pieces total.
Recipe makes two larger ones on12-inch foil pizza pans or 4 smaller ones on 8-inch foil pizza pans. If using the 8-inch pans you do not need to make the center hole and only cut 12 slices. You can purchase pans ar a dollar store. you may freeze by covering with foil. to bake after freezing; let thaw and rise before baking. She got this recipe from her friend Naomi Christensen
Ingredients:
For the dough
1/2 cup shortening
2 cups milk
2 tsp. salt
1/2 cup sugar
1/2 cup warm water with 2 Tbsp. yeast
7 cups flour
2 tsp. vanilla
2 eggs
1/4 tsp cardamom
1 cube margarine, melted
Filling mixture (makes a single batch you will need 2 batches one for each twist.)
1 cup brown sugar
1 tsp. maple flavoring
1 tsp. cinnamon
1/2 cup walnuts, finely chopped
Frosting (this is enough for both twists).
3 cups powdered sugar
1/2 tsp. maple flavoring
6 Tbsp. canned milk.
On the stovetop in a saucepan cook shortening, milk, salt, and sugar on high until shortening melts; let cool (very important). Then combine with the remaining ingredients (except melted margarine) and mix well. Let rise; then punch down the dough and separate into six balls equal in size. Then flatten the dough on a greased 12-inch pizza pans. With one doughed pan spread melted margarine and then top with 1/3 of the filling mixture. Continue this process until there are three layers. Cut the center with a cup and then cut the rest into 16 pieces. Twist each piece approximately three times. Bake at 350 degrees for 25 minutes. Remove from oven and drizzle frosting over the top of the twist. Makes 2 twists with 16 pieces plus the center for 17 pieces total.
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