Saturday, August 30, 2008

Easy Monkey Bread

Since Liz hasn't shared her really yummy, homemade recipe for Monkey Bread, I guess I will share this semi-homemade one. (I will still be hoping and waiting for Liz to post hers)

I got this recipe off the Just That Good recipe blog. It's not as good as a totally homemade recipe (LIZ!) but it's good when you want something quick, easy and tasty.

Rolls

4 cans refrigerated biscuits (any flavor)
1 cup brown sugar
2 TBS cinnamon
1 stick butter
1/2 cup chopped pecans (optional)

Icing

2 cups powdered sugar
4 TBS milk
1 tsp vanilla

"First of all ... there is no need to buy the more expensive brand of biscuit with this recipe. Just get the cheap ones.Melt one stick of butter in bowl. Using kitchen scissors, cut each biscuit in half and place them in bowl with melted butter. After all biscuits are cut roll them around in the butter to coat all sides. Add brown sugar, cinnamon, and pecans. Stir well. Grease a bundt pan or 9x13 glass dish. Bake at 350* for about 35 minutes, depending on which dish you are using. The 9x13 will take longer. Just keep an eye on it.Remove from oven and flip bundt over while hot ... otherwise, your monkey bread will be stuck in the pan. Drizzle glaze on top. Serve warm."

Monday, August 18, 2008

Spanish Rice


Also for our Fiesta I made Spanish Rice. I have tried the boxed variety from Uncle Ben's and a few of the others and have never been impressed. I got this one from allrecipes.com also. The bacon gave it a smoky flavor which really added to the overall taste. I went a little lighter on the green pepper as the boys in our family are not fans. I ended up doubling this recipe and it made quit a bit. Try and tell me what you think.

Spanish Rice Original


INGREDIENTS

1 cup chicken broth
  • 1 cup tomato sauce
  • 6 slices bacon
  • 2 onions, diced
  • 1 cup uncooked white rice
  • 2 tomatoes, diced
  • 2 green bell peppers, diced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt and pepper to taste
  • 1 (10 ounce) can sliced black olives, drained (optional)
  • 1 (10 ounce) can whole kernel corn, drained (optional)
  • DIRECTIONS

    1. In a small saucepan over medium heat, combine chicken broth and tomato sauce. Bring to a boil while cooking the following.

    2. In a large skillet over medium heat, cook bacon until evenly brown. Chop bacon, and set aside, reserving the bacon fat. Add onion to skillet, and saute until tender. Stir in rice, and cook until lightly browned, 3 to 5 minutes. Pour in boiling chicken broth and tomato sauce. Add diced tomatoes, green peppers, and chopped bacon. Season with chili powder, salt, and pepper. Cover, and simmer for 30 to 40 minutes. Stir in black olives and corn.

    FOOTNOTE

    • If you are going to double the recipe (I usually make a doubled recipe), use the same amount of bacon strips and oil, and keep to 1 can of olives and 1 can of corn, double all other ingredients.

    Amy's Cilantro Cream Sauce


    We had a fiesta at Grandma and Grandpa Butler's last night. It was to celebrate our Seniors moving on into the big wide world. Not that we were celebrating them leaving, but more to wish them well. Rebecca has been working at Taco Time and fixed us some chicken soft tacos. So along with that I found this cilantro cream sauce. It got great reviews on allrecipes.com, you can view it at the reviews here. Some people used it as a dip, some on burgers and others on tacos. So if you are looking for something light, new and festive, here you go. BTW, I am not sure who Amy is so if you want to call the Lorri's Cilantro Cream Sauce, go ahead :)

    Amy's Cilantro Cream Sauce

    INGREDIENTS
    • 1 (8 ounce) package cream cheese, softened
    • 1 tablespoon sour cream
    • 1 (7 ounce) can tomatillo salsa
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon celery salt
    • 1/2 teaspoon ground cumin
    • 2 teaspoons garlic powder
    • 1 bunch fresh cilantro, chopped
    • 1 tablespoon fresh lime juice
    DIRECTIONS
    1. Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.
    Side note: My 18 year old son insisted on putting his hand in the picture because he is thinking of becoming a hand model.

    Friday, August 8, 2008


    I read about this book on another blog and have been trying to get my hands on it from the library every since. But since I was 151 in line for 6 books I finally just ordered it from Amazon. Basically the book gives you several recipes you can make ahead of time and then cut off a piece of dough when you are ready to make a loaf of artisan bread. The dough will keep in the fridge for up to 2 weeks, and the bread is suppose to get better the longer it sits. I made my first batch this afternoon and will let you know the results. They also have recipes for doughnuts, other types of breads and troubleshoots most problems you might run into. I will keep you posted and share whatever recipes I think are worth trying.
    Edited: I found this youtube video telling more about the book in case someone is interested.

    Monday, August 4, 2008

    New Contest from Pioneer Woman

    So Pioneer Woman is hosting another contest. She is working with 3-A-day-dairy this summer, so she is trying to find recipes that utilize dairy in their ingredients. The rules are as follows...

    * Beginning today, August 4, anyone who wishes to enter the contest can submit their recipe in the Comments section of this post. Submissions will be accepted through August 13.
    * Recipes must contain any or all of the following ingredients: Milk (2%, 1%, Skim, Whole), Domestic Cow’s Milk Cheese (Cheddar, Monterey Jack, Swiss, Colby, etc.), and/or Yogurt (plain or flavored.) (No sour cream, cream cheese, heavy cream, etc. Those ingredients may be IN the recipe, but should not be the only dairy products in the recipe. Remember: we’re looking for “healthy” dairy here.)
    * The dairy ingredient(s) should play a prominent role in the final dish (i.e. not just a “splash of milk.”)
    * Submission period will end at 12:00 p.m. Pacific Time on August 13.
    * UPDATED RULE: Feel free to submit up to 3 recipes per person.
    * I’ll review all submitted recipes and select three finalists. Finalists will be announced on August 15.
    * Over the following two weeks, I’ll prepare the three finalists’ recipes and will chronicle the process here.
    * On August 31, I’ll announce the winner and award the sweet grand prize! Then I’ll belch and get on the Stairmaster.

    Here’s what the winner will come away with:
    $500 Grocery Gift Card
    at the supermarket of the winner’s choice
    $300 supply of Dairy Products (Milk, Cheese, Yogurt)–YUM!
    A basketful of dairy-related products picked by me:
    Pizza Que Grill
    Bialetti Pizza Chopper
    Pizza Peel
    Antonini Olive Wood Cheese Knives and Board
    Eurocuisine Yogurt Maker
    Four Rooster Francais Cereal Bowls
    Apilco Porcelain Cow Creamer


    So go to the Pioneer Womans website to enter you recipe in the comments section. I know we have some great cooks on here!

    Marilyne's Lion House Rolls


    So our Mom finally made these rolls for us. They were absolutely fantastic. In fact we begged for them again they were so great. Thank you so much for sharing the recipe. Mom also said they really weren't that hard to make so I am trying to gear myself up for the challenge.

    If you are interested in this heavenly and divine recipe go here.

    Mustard Roasted Potatoes


    These are slightly overcooked, so don't let the picture fool you, they are yummy.

    So you have your main dish all figured out, but what in the heck to serve with it? And what can you make with ingredients you have on hand and won't take a lot of work? Mustard Roasted Potatoes from the Barefoot Contessa. I checked one of her cookbooks out of the library and found this quick and tasty recipe. I chose this because I have a son that loves mustard. In fact, when he was in grade school he would make his own lunch which consisted of a mustard and pickle sandwich. So how could I go wrong. The funny thing about this recipe is that the mustard really doesn't stand out. It gives the potatoes a nice tang but they certainly don't taste mustardy (is that a word). Plus they are very easy to make. So give it a try and tell me what you think.
    (I didn't have whole grain mustard, so instead used regular which worked out fine.)

    Mustard-Roasted Potatoes
    2.5 pounds small red potatoes
    2 yellow onions (I only use half of one)
    3 tablespoons good olive oil
    2 tablespoons whole-grain mustard
    kosher salt
    1 teaspoon freshly ground black pepper
    1/4 cup chopped fresh flat-leaf parsley

    Preheat oven to 425 degrees.

    Cut potatoes into halves or quarters, depending on their size, and place them on a sheet pan. Cut onions into half-rounds and toss with potatoes on sheet pan. Add olive oil, mustard, 2 teaspoons of kosher salt and pepper, and toss everything together. Bake 50 minutes to 1 hour, or until potatoes are lightly browned. Toss from time to time during baking so they brown evenly. Sprinkle hot potatoes with parsley and more salt to taste, and serve.