Sunday, August 31, 2008
Wednesday, August 27, 2008
After having fun at the cabin we went to Declo, ID for some quality time on the Snake River and with extended family. We had a great time water skiing, wakeboarding and visiting our grandparents.
I planned all of the food for the three days at the cabin and it was the biggest undertaking of that kind that I have every taken on. I enjoyed it and everything must have turned out well because my family members requested the recipes I used so the following is a menu of the food we had. I am linking to all of the recipes that I can to save time on typing (I started school this week so time is at a premium!).
Sopa de Lima (Yucatan Lime Soup)
Guacamole (we just mixed the fresh tomato salsa with some avocado and lime juice)
Fresh Tomato Salsa
from Williams-Sonoma (no longer on their website)
For a 9-inch double-crust pie:
2 1/4 c all-purpose flour
3/4 tsp. salt
3/4 tsp sugar
3/4 c shortening
6-7 Tbsp. cold water
Hand Method: Combine the flour, sugar and salt in a mixing bowl and toss together. Add the shortening. With a pastry blender, blend the ingredients together, working quickly, until you have a mixture of tiny, irregular flakes and bits about the size of coarse bread crumbs. Sprinkle on the water, 1 Tbsp. at a time, stirring gently with a fork after each addition. Add just enough water for the dough to form a rough mass.
With floured hands, pat the dough into two smooth disks. The dough is now ready to use. It is not necessary to refrigerate the dough before rolling out, although for convenience it may be covered with plastic wrap and refrigerated for up to two days.
Continental Breakfast (including oatmeal, eggs, toast, fresh fruit, bagels and yogurt)
Deli Sandwiches and Wraps
Old Fashioned Potato Salad
Dinner at Lardo's Restaurant
Chocolate Covered Frozen Bananas
Melt chocolate chips with butter in the microwave, 30 seconds at a time. Cut bananas in half and remove peel. Put banana on a popsicle stick, dip in chocolate, roll in chopped peanuts and pistachios.
1 14.5oz can pineapple
1/3 c milk
1/4 c sugar
Blend in the blender. Pour into popsicle molds or dixie cups, insert popsicle stick and freeze.j
Blueberry Raspberry Muffins (I used frozen blueberries and raspberries)
Skipped lunch because we had a late breakfast
Rigatoni with Tomatoes and Mozzerella (I add diced chicken breast sauteed in olive oil with salt and pepper)
Green Salad (nothing special)
Jo's Rosemary Bread (I bake it in the oven rather than the bread machine)
Homemade Ice Cream (ask Melissa for the recipe)
Cookies--These were especially a hit
Torie's Cherry Chocolate-Chunk Cookies
Outrageous Chocolate Cookies
Gingersnaps (from the 1959 Better Homes and Gardens Cookbook--I will post the recipe when I have the book at the computer with me--don't let me forget :)
Friday, August 1, 2008
3 cups shredded cooked chicken (just boil it and shred with two forks)
2 cups (8 ounces) shredded Monterey Jack cheese with peppers
1/2 cup sour cream
1 (4.5-ounce) can chopped green chiles, drained 1/3 cup chopped fresh cilantro
8 (8-inch) flour tortillas
Vegetable cooking spray
1 (8-ounce) container sour cream
1 (8-ounce) bottle green taco sauce (I used 1 10 oz can of red sauce)
Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro
Bake at 350° for 35 to 40 minutes or until golden brown.
Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.