Wednesday, August 31, 2011
Tuesday, August 30, 2011
4 juicy limes (try and find ones with thin, smooth skins; they’re the juiciest and the thin skin cuts down on the chance of your drink being bitter)
1 cup sugar
6 cup cold water
6 Tbsp. sweetened condensed milk
Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.
Wash limes thoroughly with soap (I just use hand-dishwashing soap or regular hand soap); you need the soap to get the wax and pesticides off of the limes because you’re using the whole lime. Cut the ends off the limes and then cut each lime into 8ths.
Place 1/2 of the limes in your blender.
Add 1/2 of the sugar water, place the lid on your blender, and pulse 5 times. Place a fine-mesh strainer over a pitcher (the one you’ll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and stuff in the strainer into the trash. Repeat with remaining limes and sugar water. Add sweetened condensed milk; DO NOT leave this step out unless you will die of a horrible sweetened condensed milk allergy because this is the secret ingredient! You may want to taste test it at this point; If it’s bitter, just add some more sugar and maybe a little more milk.
Serve immediately over lots of ice. This does not keep well, so don’t make this in advance (although you can cut the limes, mix the sugar water, and measure the sweetened condensed milk in advance).
Monday, August 29, 2011
4 boneless, skinless chicken breasts, sliced in half lengthwise
1/2 cup flour
1 Tbs. lemon pepper seasoning
1/2 tsp. salt
1 can low sodium chicken broth
2 cups green beans, fresh or frozen
Mix flour, lemon pepper, and salt in a shallow bowl. Dredge chicken in flour mixture and place in lightly greased skillet. On high to medium heat, brown chicken on both sides. Lower heat to medium and pour chicken broth over chicken. Put green beans on top and cover with lid. Simmer for 20 minutes until chicken is done. Serve over brown rice.
*Recipe from www.5dollardinners.com
Saturday, August 27, 2011
This recipe came from my dear friend Brooke's mother, Ana Maria, fondly known as "Nani". Nani was born in Spain and raised in the Phillipines. She is the cutest, sassiest most adorable lady you could ever meet and if you ever visit her, she will feed you until your eyes bulge! This is a great, hearty enchilada recipe that is easy and can be frozen for future use. If you choose to freeze it for use a a later time, freeze it unbaked. Take out of the freezer and let it sit for about 20 minutes before baking at 375 for about 1 to 1 1/2 hours. Check to make sure it is done in the middle.
I hope you like this as much as we do and I really wish all of you could meet Nani!!
1 lb. ground beef
1 small chopped onion
1 15 oz. can refried beans
1 3.8 can sliced black olives
1 large can Macayo's Enchilada Sauce (comes in mild or hot--your preference)
1 8 oz. can tomato sauce
1 15-20 count package corn tortillas
2 cups shredded cheese (Mexican blend or your choice)
Brown ground beef, and add chopped onion, Cook a little with onion in the beef then drain. Add olives and refried beans. Let mixture cool a little as you will be rolling this into the tortillas..
Heat to medium heat about 2 inches of oil in a medium frying pan. Dip tortillasinto hot oil, just to soften. Do not cook crisp. Drain on paper towels.
In a 9x13 baking dish, place about 3/4 cup of enchilada sauce and coat bottom of dish. Dip tortillas into enchilada sauce and place approx. 3 T. of meat mixture into the center of the tortill and roll. Place seam side down and repeat until all tortillas or mixture is used. Lay in rows in pan. Make sure you place them tightly in the dish, or they will not fit. You may have to use 2 pans. Pour remainder of enchilada sauce on top and top with shredded cheese.
Bake covered at 375 for 3-40 minutes. Each serving can be topped with lettuce, tomatoes, olives, chives, sour cream or chopped cilantro.
Wednesday, August 24, 2011
Monday, August 22, 2011
Saturday, August 20, 2011
Thursday, August 18, 2011
2 heaping scoops vanilla ice cream
handful of marshmallows
handful of chocolate chips
handful of crushed graham crackers
drizzle of chocolate syrup
Put all ingredients into a mug or cup. Stir until thick shake consistency. May need to add a little milk if it's too thick to stir. Devour!
*This can also be done in a blender. Just add some milk and blend until desired consistency.
Tuesday, August 16, 2011
Saturday, August 13, 2011
Thursday, August 11, 2011
3/4 cup jasmine rice
1/2 cup sugar(I did a heaping half cup)
5 cups milk
2 t vanilla
2 shakes of cinnamon (don't go crazy on this its not supposed to taste like cinnamon it just brings out a fun flavor).
Combine and heat until boiling. Turn down to a good simmer and stir every few minutes for about 45-50 min or until most liquid is gone.
Top with berries! The first night I put frozen raspberries in the pudding while it was still hot. The next day we ate it cold with fresh blueberries. Both ways were crazy good.
Tuesday, August 9, 2011
Red bell pepper, julienned
Green bell pepper, julienned (I used yellow)
1/2 onion, sliced
2 Tbls olive oil
1/2 bag fajita meat (or full bag depending on how big the bag is) (see picture below)
1 can Original Rotel
Angel hair pasta
*Cook pasta according to directions. Saute bell peppers & onions in olive oil. Add meat for the last 5 minutes. Add Rotel. Drain water from pasta and add to fajitas. Mix well & Enjoy!
**This meat can be found at your local grocery store, but you get more bang for your buck at Costco/Sams Club.
Monday, August 8, 2011
Friday, August 5, 2011
Golden Graham S'mores Bars
1 bag milk chocolate chips
1/2 cup corn syrup
3 Tbs. butter
4 cups marshmallows
8 cups Golden Grahams Cereal
1 cup marshmallows
Put ingredients first 4 ingredients into a large pot. Melt on medium heat until mixture begins to boil. Remove and pour over cereal. Stir until well combined. Stir in 1 cup marshmallows. Pour cereal mix into 9x13 pan and cover with foil until ready to eat.