Huevos Rancheros

Ingredients:
1 TBS oil
1 C onion, chopped
1 can Original Rotel
1 tsp. ground cumin, or to taste
½ tsp. salt
¼ tsp. cayenne
3 TBS Cilantro, chopped
4 corn tortillas
Butter
4 fresh eggs
Pkg. Shredded Four Mexican cheese
Queso fresco, crumbled
1 can refried beans

Instructions:
Sauté onions in oil until soft. Add Rotel and dry seasonings. Bring to a simmer, reduce heat to low, and let simmer while you do the rest of the cooking, stirring occasionally. Reduce to warm after it has been simmering for 10 minutes. Add salt to taste if needed.

Heat refried beans in small pan, and keep warm on low heat.

Heat the oven to 150°F, place serving plates in the oven to keep warm. Heat 2 tsp. oil in a large non-stick skillet on medium high. One by one fry the tortillas in the pan, a minute or two on each side, until they are heated through, softened, and pockets of air bubble up inside of them. Remove and stack them on one of the warming plates in the oven while you continue cooking the rest of the tortillas and the eggs.
In the same skillet used for the tortillas, add a little butter to the pan, about two teaspoons. Heat the pan on medium, then crack 4 eggs into the skillet and cook until yolks are thick and runny.
To serve, spread some refried beans on each tortilla, then add egg. Top with sauce, cheeses, then sprinkle with cilantro.
I have wanted to taste Huevos Rancheros since I moved to texas 24 years ago....so, I decided to make them for brunch this morning, and created this recipe. Muy bueno! Give them a try, amigo!

Mrs. Raff's Key Lime Pie

Ingredients:
4 egg yolks
1 14 oz. can condensed milk
1 tsp. lime zest
½ C freshly squeezed key lime juice
1 Graham cracker crust, or baked pie shell
Whipped cream, optional

Instructions:
Beat eggs well with wire whisk; mix in condensed milk. Add lime zest and juice; mix well. Pour into pie shell; use prepared shell, or make your own. (Recipe follows). Chill well to allow pie firm up. Garnish with whipped cream and a lime slice, if desired.

Graham Cracker Pie Crust:
Ingredients:
2 cups graham cracker crumbs
1/2 cup melted butter
1/3 cup sugar
Combine all ingredients; press into bottom and sides of pie pan. Bake at 350* for 10 minutes.
This recipe is from my beautiful granddaughter, Emily. She is a newlywed, and made this yummy pie for her first dinner guests. Way to go, Emmy...I hope you will enjoy cooking as much as I do!

Rice with Ginger and Carrots

Ingredients:
1 C of basmati rice
2 C chicken stock
2 tsp. of olive oil
1/2 sweet yellow onion, diced
2 carrots, peeled & grated
1 tsp. fresh ginger, peeled & minced
1 clove of garlic, minced
Salt and pepper, to taste
Dash of cayenne pepper (or more if desired)
3 TBSP. fresh cilantro, chopped
4-5 green onions, sliced
Put rice and chicken stock in a medium saucepan. Bring to a boil over high heat then reduce heat to low, cover with a lid, and steam for 20 minutes. Remove from the heat and let sit for 5 minutes before fluffing with a fork.
While the rice is cooking, heat the olive oil in a skillet over medium heat. Add the onion and cook, stirring often, until tender. Add the carrot, ginger, and garlic to the onions and cook, stirring constantly for 1-2 minutes. Add the rice to the mixture along with the cilantro, salt, pepper, and dash of cayenne pepper. Stir gently so all ingredients are well combined. Sprinkle with green onions and serve immediately.
This is a great side dish for Asian Style Pork Chops or Ginger Chicken. Adapted to my taste from a For the Love of Cooking recipe. Very good!

Pan Grilled Asian Style Pork Chops

Ingredients:
4 cloves of garlic minced
2 tsp. rice vinegar
1 TBSP olive oil
1/2 tsp. sriracha sauce, or to taste
1 TBSP hoisin sauce
1 tsp. fresh ginger, grated
2 tsp. soy sauce
2-4 thick cut boneless pork chops
1 tsp. oil

Instructions:
Combine first seven ingredients together in a zip lock bag, mix them thoroughly, then add the pork chops and marinate in the refrigerator for at least 2 hours. Heat the grill pan and 1 tsp. oil over medium high heat until hot. Add the pork chops. Cook for 5-6 minutes then turn, and cook for 5-6 minutes more, or until the pork is cooked through. Let the meat rest for 5 minutes before serving.
I found this recipe on For the Love of Cooking, a really good food blog. I served these with Rice with Carrot and Ginger, and homemade Egg Rolls. A very tasty meal!

Egg Rolls

Ingredients:
4 teaspoons vegetable oil
1 egg, beaten
1/2 medium Savoy cabbage, finely shredded
2 small carrots, grated
½ can water chestnuts, drained and chopped
½ C chopped mushrooms
½ pound ground pork, cooked
2 green onions, thinly sliced
3 1/2 teaspoons soy sauce (may use low sodium)
1 teaspoon salt
1 teaspoon sugar
1 package egg roll wrappers (refrigerated kind)
1 egg white, beaten
4 cups oil for frying, or as needed

Instructions:
Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten egg and cook, without stirring, until firmed. Flip the egg over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then finely chop. Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add water chestnuts, mushrooms, cooked pork, green onions, soy sauce, salt, sugar; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.
To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing toward you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling to the top corner. Seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out. Heat about 6-inches of oil in a wok or deep-fryer to 350*. Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.
I saw a recipe for eggs rolls on allrecipes, and changed it to suit my taste. They take a lot of prep, but are worth it! Go ahead, give them a try. My guys gave them an A+!

Orange Jell-o Salad

Ingredients:
3 C buttermilk
8 oz. Cool Whip
2 3oz. pkg. orange Jell-O
8 oz. crushed pineapple with juice
1 C chopped pecans

Instructions:
Put Jell-O, pineapple and juice in a small pan and bring to a boil. Cool. Add buttermilk and Cool Whip, and chopped nuts. Mix well, and refrigerate overnight. Makes a large bowl, and keeps well.
My dear mother-in-law used to make this in the summer, and the family always enjoyed it. This recipe is from the 50's...the heydey of congealed salads...always present at Southern ladies lunches and showers! I think I'll make some!

Lemon Muffins

Ingredients:
1 box yellow cake mix
1 small box instant lemon pudding mix
4 eggs
3/4 C oil
4 C powdered sugar
1/3 C fresh lemon juice
Zest of 1 lemon
3 TBS oil, additional
3 TBS water

Instructions:
Combine first four ingredients, and blend well with electric hand mixer. Spray miniature muffin tins with cooking spray. Fill cups halfway up with batter. Bake at 350* for about 12 minutes. Meanwhile, make glaze by mixing the last five ingredients until smooth. When muffins are done, let cool about 10 minutes, then loosen carefully with a knife. Dip muffins in glaze while they are still warm. Place on a rack with waxed paper underneath to catch dripping glaze. Let set about an hour. If there are any left, store in a covered container. These muffins keep well.
My daughter-in-law Rhonda brought these to my husband's 70th birthday party, and they disappeared very quickly. They are sooooo good. Enjoy!

I am sharing this with Tea Party Tuesday.

Greek Salad

Ingredients:
Head of Romaine lettuce, chopped (not bagged)
4 ripe tomatoes, cut into wedges
1 cucumber, peeled and cut into chunks
1/2 red onion, sliced very thin
30 whole pitted Kalamata olives
6 ounces crumbled Feta cheese (or to taste)
1/4 C olive oil
2 tbs red wine vinegar
1 tsp sugar or Splenda (or to taste)
1 clove garlic, minced
6 Kalamata olives (extra), minced
1/4 tsp sea salt
Freshly ground black pepper, to taste
1 whole lemon

Instructions:
Put chopped lettuce, tomato wedges, cucumber chunks, onion slices, Kalamata olives, and feta into a salad bowl.
Combine olive oil, vinegar, sugar, garlic, salt, pepper, and chopped olives in a small bowl. Whisk together until combined. Taste and adjust seasonings.
Pour dressing over sald and toss right beforre serving. Squeeze fresh lemon over salad, and serve.
I serve this salad with Greek chicken. I found this recipe on The Pioneer Woman's blog, and thought the dressing sounded extra good...I was right! I enjoy her blog..great recipes, and she's funny! Check her out!

Greek Chicken

I posted this a while back, but since I am making this for dinner tomorrow, and it is so good, I thought I would share it again.  I serve this with a Greek salad and crispy bread. Opa!
Seasonal Sundays
Mix it up Monday

Ingredients:
8 pieces chicken
1/2 C olive oil
Sea salt and freshly gound pepper to taste
1 tsp dried thyme
1/2 tsp dried basil, rosemary, marjoram, oregano
2 cloves fresh garlic, minced
6 potatoes, peeled and quartered
Juice of 2 lemons

Instructions:
Preheat oven to 350*. Clean and trim chicken and pat dry. Mix spices, garlic,lemon juice and olive oil. Coat chicken well with mixture.
Place chicken on a rack in roasting pan. Season potatoes with salt and pepper and spread evenly around pan. Pour remaining marinade over chicken and potatoes. Add 1 cup of water to pan. Roast uncovered for 1 1/2 - 2 hours or until done. Baste the chicken every 15 minutes. If you want crispy skin, don't baste for the last hour.
I serve this with a Greek salad and crispy bread. Opa!

Fresh Figs With Blue Cheese, Honey, Prosciutto and Basil

.

Ingredients:
Ripe figs
Thinly sliced prosciutto
Maytag or other quality blue cheese
Sweet basil leaf for each fig half
Honey

Instructions:
Wash figs and remove stems. Slice in half lengthwise. If the figs are large, you can slice them into quarters. Put a drop or two of honey on each basil leaf; press some blue cheese ino the center of each fig slice, and place on basil leaf. Wrap a slice of prosciutto around center of fig, then put another dot of honey on top. Enjoy!
I adapted this recipe from another Blog, because I love all the ingredients, and it sounded quick and easy. I served them yesterday, and they were a big hit.

Japanese Steakhouse Ginger Salad Dressing

Ingredients:
1/2 C chopped onion
1/2 oil (peanut is recommended)
1/3 C rice vinegar
2 TBS water
2 TBS minced fresh ginger
2 TBS minced celery
2 TBS catsup
4 tsp soy sauce
2 tsp sugar
2 tsp lemon juice
1/2 tsp minced garlic
1/2 tsp salt
1/4 tsp black pepper
Combine all ingredients in blender, bled at high speed for about 30 seconds, or until the vegetables are well pureed.
I used bagged iceberg lettuce with carrots and red cabbage for the salad. Pour dressing over and serve.
This recipe is from CopyCat and is based on the Shogun dressing recipe. Very good!

Asian Noodles

2 TBS rice vinegar
2 TBS sesame oil
3 TBS oil
1/2 C soy sauce
1/2 tsp hot chile sauce
2 TBS hot water
1 TBS sugar
3 cloves garlic, minced
6-8 green onions, sliced
12 oz thin spaghetti May use wheat.

Instructions:
Put first 8 ingredients in a bowl and whisk well.
Prepare noodles per package directions. Mix with sauce until evenly coated. Toss in green onions and serve.
This was adapted for a recipe by For the Love of Cooking Recipe Blog. I serve it with the Soy Ginger Chicken and Japanese style salad.

Honey, Soy and Ginger Chicken

Ingredients:
6 chicken thighs, skin on, trimmed
3 oz soy sauce
6 cloves garlic, minced
1/4 C minced ginger root
1/2 C honey
1/4 C orange juice
1/2 onion, sliced vertically )

Instructions:
Mix all ingredients except chicken and onion in small pot. Heat until honey melts. Put chicken, skin side down in baking dish. sprinkle with onion, then pour cooled soy mix over it. Cover with foil, and marinate overnight. Bake in 350* oven for 30-40 minutes, then uncover, turn skin side up and bake for 30 minutes more at 375*.
This is a very tasty chicken recipe that I adapted from one by
the Barefoot Contessa. I serve it with Asian Noodles and a Japanese style salad. My guys loved it!

Easy Homemade Peach Ice Cream

Ingredients:
8 ripe, juicy peaches, peeled and mashed
3/4 C sugar, or sweeten fruit to taste
2 pkg. vanilla Junket ice cream powder
1 C sugar
1 large can evaporated milk, I use Pet
2 qts half and half
ice cream salt
crushed ice

Instructions:
Combine peaches and sugar to taste, mash peaches well.
Mix Junket, 1 c sugar, then blend in Pet milk. Add peach mixture, stir well, and pour into can of ice cream churn. Pour enough half and half to get to fill line, stir well. Close and put into churn, layer ice cream salt and ice. Freeze per your machines directions.
Our family has used this recipe for decades to make delicious ice cream. It came from our Aunt June. It makes great banana ice cream as well. I use 6-8 bananas mashed well,with about a cup of sugar. Excellent ice cream without the cooking! Try it!

New Orleans Style "BBQ" Shrimp

Ingredients:
1 C vegetable oil
2 tsp. garlic, minced
4 bay leaves, crushed
2 tsp. dried rosemary, crushed
1 C salted butter
½ tsp. dried basil
½ tsp. dried oregano
½ tsp. salt
½ tsp. cayenne pepper
1 TBS paprika
¾ tsp. black pepper
1 tsp. fresh lemon juice
2# large fresh shrimp in the shell

Instructions:
In a large roasting pan, melt butter and add oil; mix well. Add remaining ingredients, except shrimp. Cook over medium heat, stirring constantly until sauce begins to boil; careful not to let spices burn. Reduce heat and simmer for 5 minutes, stirring frequently. Remove pan from heat, and let stand uncovered for at least 30 minutes. Return pan to heat and add shrimp, with shells on. Cook over medium heat 6-8 minutes or until shrimp just turn pink. Then, put pan in preheated 450* oven, bake about 10 minutes more. Do not overcook. Serve in shallow bowls with sauce ladled over it, with plenty of fresh, crisp, French baguettes to dip into sauce, and a tossed green salad. Devine!
I started making this in 1975. The original recipe is from "The New Orleans Cookbook".

Broccoli Salad

Ingredients:
1 large head of broccoli, cut into small florets
½ cup red onion, chopped
½ cup raisins
½ lb bacon, crumbled
½ cup shelled sunflower seeds (or pine nuts)

Dressing:
1 cup mayonnaise
2 Tbsp vinegar
½ cup sugar

Instructions:
Mix first five ingredients; blend salad dressing. Just before serving, pour dressing over salad and toss.
A friend shared this recipe with me several years ago. This makes a lot of salad. Good for a family event. Enjoy!

Chicken Salad with Mandarin Oranges and Grapes

Ingredients
3 C cubed cooked chicken or chicken breast, chilled
1 C diced celery
2 TBS lemon juice
1 TBS onion, minced
1 tsp. salt
Kraft mayo to taste
1 ½ C seedless green/red grapes
1 11oz. can mandarin oranges, drained
½ to ¾ C toasted sliced almonds
Lettuce, mandarin oranges and grapes for garnish

Instructions:
Mix all ingredients; adjust seasonings and mayo to taste. Serve on platter covered in lettuce leaves with oranges and grapes for garnish.
A great salad for the hot summer. a great choice for showers, and ladies luncheons as well.

Chicken Tortilla Soup

Ingredients:
1 pkg. corn tortillas
½ C oil
2 C chicken, diced
1 onion, chopped
2 ribs celery, chopped
2 cloves garlic, minced
1 large, ripe tomato, chopped
2 qts. Chicken broth
1 TSP. salt and pepper
1 tsp. cumin
Fresh cilantro, chopped (to taste)
Ripe Avocado, sliced
Jack cheese, grated

Instructions:
Cut about ½ of the tortillas into strips and fry in oil until crisp; drain. In same oil, sauté chicken until cooked, then add onion, celery, tomato and garlic. Put in broth and seasonings and simmer 20-30 minutes. Add cilantro to taste (about 1 TBS) and simmer 10 minutes more. Put cheese in bottom of bowls, add soup and garnish with avocado, tortilla strips and cilantro. Careful of cilantro, it dominates other flavors.

Emma's Deviled Crab

Ingredients
1 small onion, chopped
½ C celery, minced
½ stick butter
1# lump crabmeat, picked
Progresso Italian Bread Crumbs; just enough to bind ingredients
1 TBS yellow mustard
1 TBS mayo
2 eggs, beaten
Salt and pepper to taste

Instructions:
Sauté vegetables in butter, do not brown. Mix crab, crumbs; add veggies. Mix in mustard, mayo, eggs, salt and pepper until well blended. Pack mixture into greased crab shells, top lightly with crumbs, bake in 400* oven; or shape into patties, bread lightly with breadcrumbs, and fry in olive oil. Can also be baked in a buttered casserole dish, and used as a main course.
My dear mother-in-law always made these for us when we visited them in Florida. She was a fantastic cook, and an even better person!

Mom's Quick Apple Strudel

Ingredients:
1 refrigerated pie crust
4 cooking apples
1 C raisin bran
1/3 C sugar
¼ tsp. cinnamon
2 TBS butter

Instructions:
Roll dough into 10” circle. Sprinkle cereal over dough; peeled apples over cereal; then sprinkle sugar and cinnamon over that. Dot with butter. Fold dough over filling, seal. Sprinkle top with butter, cinnamon and sugar. Bake 350* 40-45 minutes.
Delicious! My mother-in law used to prepare this often, and put it in the oven while dinner was being served. It makes a good dessert with ice cream, or on it's own for brunch.