Thursday, August 30, 2007

Dave's Famous Salsa

Dave and Shelley are on vacation so I'm doing this as a courtesy to Shelley. (Also, to get our recipes going) I just copied and pasted it here from her blog and made a few grammatical corrections. :)

We've discovered the secret is to roast the vegetables before blending them. You can stick them on the grill 'til they turn mushy and kind of blackened or if you don't happen to have the grill fired up you can put them in the oven under the broiler. Anyway, here are the ingredients:

2 medium tomatoes
half of a large Vidalia onion (very important that it is vidalia)
one fourth of a green/bell pepper
1 small to medium jalapeno pepper
1 tsp. salt
1/2 tsp. fresh lime juice
1/2 tsp. white vinegar
1 tsp. fresh black pepper
fresh cilantro to taste

Okay, so you roast the first four ingredients. You have to watch them closely and turn them over when they start to blacken a little bit. When the other side starts to blacken then they are done. Then throw the tomatoes in a blender with the salt, lime juice, vinegar, black pepper and jalapeno. Blend a little bit and then add the onion and bell pepper and set the blender to chop. Use your own discretion when blending. I like it nice and smooth but other people like it chunky; it's up to you. AFTER it cools, add some fresh cilantro leaves...again different people like different amounts so just play with it. If you don't wait 'til it cools then it will sort of cook the cilantro which is not a good idea. We usually double this recipe, at least. Especially since our kids practically drink it, too!

Yummy cake!

3 cups heavy cream
3 Tablespoons sugar
1 Tablespoon vanilla extract
2 (9-ounce) packages chocolate wafer cookies
Unsweetened cocoa powder

In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft peaks form.

On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center.

Spread with 1/2 cup whipped cream, making a 7-inch circle. Repeat with remaining cookies and cream, making 11 layers of cookies and ending with a layer of cream (there will be a few cookies left over). Cover with plastic wrap and refrigerate overnight.

To serve, dust top lightly with cocoa powder.

Dave’s unnamed italian chicken recipe:

3-4 chicken breasts, cut into strips 1x2 inches, coat with mixture of flour, paprika, and garlic salt
Cook 1/3 lb bacon until crisp...set aside
in remaining fat, add 1-3 tlbs butter, cook coated chicken until slightly crisp on both sides (cooked all the way through)
remove from pan and add 6 tbls butter, 2 tbls flour and mix together thoroughly, scraping the bottom of the pan to loosen bacon and chicken bits
whisk in 1 1/4 cups heavy cream, then whisk in 3/4 cup white cooking wine and 1/4 cup fresh squeezed lemon juice (or you could use 1 cup white cooking wine that has lemon already in it), and add salt and pepper to taste
when thickened, add chicken, bacon, and any combination of the following ingredients: fresh or sundried tomatoes, mushrooms, artichoke hearts, capers, pine nuts
serve over bow-tie or angel hair pasta

(Steph here - I remind you that I just copy and pasted. I will leave it up to Shelley if she wants to change the format!)

60 Minute Rolls

4 1/2 - 5 1/2 cups of white flour ( You can also use whole wheat pastry flour, but you will still need a cup of white flour for the gluten.)
3 Tbsp sugar
1 1/2 tsp salt
2 tsp yeast or 2 envelops

1 cup water
1/2 cup milk
1/4 cup butter

Combine dry ingredients: 2 cups of flour, sugar, salt, yeast and set aside.

Combine wet ingredients in either a pan on the stove or microwave safe bowl (I use a measuring cup). Warm until temp gets to 125*. Then add wet ingredients to dry and mix. Then add flour until you have a good dough consistency. I do all of this in my kitchen aide, so I am not hand kneeding, but I have done it all by hand too. (You can do the dough in the bread machine too, just set it to dough.)

Let rise until double, about 15 - 20 minutes.

Punch down and make rolls. Make about 15 for me. Let rise while you preheat oven to 425* for about 15 - 20 minutes.

Bake at 425* for 12 - 15 minutes. I butter the top if I am serving them hot.

Spinach Quiche

This is absolutely delicious! I’m telling you two out my three kids that tried it loved it (and they claim they hate spinach). We served it with some Orange-Pineapple juice.


6 slices turkey bacon
4 eggs, beaten
1 can evaporated milk
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups chopped fresh spinach
can of mushrooms (optional)
1 cup shredded Mozzarella cheese
1 cup shredded Cheddar cheese
1 (9 inch) deep dish pie crust

Preparation Instructions

Preheat oven to 400*

Brown the bacon. Drain, crumble and set aside.

In a large bowl, whip together eggs, cream, nutmeg, salt, and pepper. Stir in bacon, spinach, mushrooms, and cheese. Transfer to the pie crust.

Bake uncovered in the preheated oven 35 minutes, or until bubbly and lightly browned.

Wednesday, August 29, 2007

Texas BBQ Chicken

I made this recipe from AllRecipes about a month ago and served it on rice and I think everybody loved it. I take that back, chances are my kids didn't really like it (they don't like anything I make) but I try not to pay any attention to them!


* 8 boneless, skinless chicken breast halves
* 3 tablespoons brown sugar
* 1 tablespoon ground paprika
* 1 teaspoon salt
* 1 teaspoon dry mustard
* 1/2 teaspoon chili powder
* 1/4 cup distilled white vinegar
* 1/8 teaspoon cayenne pepper
* 2 tablespoons Worcestershire sauce
* 1 1/2 cups tomato-vegetable juice cocktail
* 1/2 cup ketchup
* 1/4 cup water
* 2 cloves garlic, minced


1. Preheat the oven to 350 degrees F (175 degrees C).
2. Place the chicken breasts in a single layer in a 9x13 inch baking dish. In a medium bowl, mix together the brown sugar, paprika, salt, dry mustard, chili powder, vinegar, cayenne pepper, Worcestershire sauce, vegetable juice cocktail, ketchup, water and garlic. Pour the sauce evenly over the chicken breasts.
3. Bake uncovered, for 35 minutes in the preheated oven. Remove chicken breasts, shred with a fork, and return to the sauce. Bake in the oven for an additional 10 minutes so the chicken can soak up more flavor. Serve on a bed of rice with freshly ground black pepper.

Original recipe yield:
8 servings