Friday, June 3, 2011

Recipes! (as promised)

Here are the recipes I mentioned from our Memorial Day weekend! Oh, and by the way, I've organized my recipes! They are all listed alphabetically on the side bar over there to your right, under "Recipes." Hope you enjoy!

Momma's Home Made Salsa

1 large can Hunt's diced tomatoes
1 reg. size can Rotel
1 bunch cilantro (the whole bunch, minus stems)
2 cloves garlic, chopped
1/4 cup vidalia onion, chopped
1/3 cup jalepenos from the jar, or 2 freshely chopped jalepenos (leave the seeds out if you don't like it HOT!)
1/2 a lime's juice
1/2-1 Tbsp salt, then more to taste (you WILL need salt.)
*sometimes we add sugar to taste as well.

Put all in a blender or food processor and blend for 10 SECONDS ONLY. Then pulse as needed until you reach your desired consistency. We like it chunky so we don't blend it, we just pulse it 4-5 times. Refridgerate immediately; the longer it sits, the better it'll taste!

Margarita Cake with Key Lime Cream Cheese Frosting

Man oh man, this is G.O.O.D. I'm not a cake fan at all - love to make 'em, hate to eat 'em. But this cake I could eat in one sitting. This dessert is perfect for a Mexican fiesta party or a fajita night with friends! It would also make WONDERFUL cupcakes!

1 white cake mix
3 egg whites
1 10-oz frozen margarita mix (no alcohol)
2 T. oil
1 T. grated lime peel
1 T. lime juice (fresh is better)

Mix all, bake at 350 in a 13x9 pan for 30-35 minutes or until toothpick entered into center of cake comes out clean!

1 8oz cream cheese, softened
1/2 cup unsalted butter, softened (not melted)
1 T. lemon OR lime peel
1 T. lime juice
5 cups confectioners sugar

Leave your cream cheese and butter out on the counter for a couple hours before you make this. Then cream the cream cheese and butter together until blended; add your peel and your juice. Add your conf sugar a little add a time. Then frost away! Lick the bowl! Lick the spoons! Don't let any go to waste!

Chicken and SunDried Tomato Fettucine
a.k.a. Best Pasta Dish Ever.
a.k.a. Watch Out Ricatoni's, Amy Rutledge is in the House

(I think Mom got this recipe from the Memphis Service League Cookbook; not sure what it's called but I'll ask. Oh and by the way, you can NEVER go wrong with a service league cookbook.)

4 chicken breasts (or 1 original flavored Rotisserie chicken)
7 oz jar sundried tomatoes
1/2 cup onion, chopped
2 cloves garlic, chopped
2 T. fresh basil, chopped
2 T. olive oil
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. crushed red pepper flake
8 oz. linguine or fettucine

Cut chicken in strips, (or shred your Rotisserie), and set aside.
Drain tomatoes, saving the oil, and chop.
Heat 1 tbsp of the sundried tomato oil on medium heat. Add garlic and onion and cook until onion is translucent and tender. Add chicken. Cook until tender. Add basil, sundried tomatoes, olive oil and seasonings. Continue cooking and in the meantime, cook your pasta. Drain and add the chicken/tomato mixture, toss and serve.*

*This serves 4 people so be sure to double/triple/quadruple it if you are having over family or are just super super hungry.

Hope yall enjoy! I'll add these to my recipe section over yonder --------->

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