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Just living the Simple Nebraska Life and sharing my love for all things vintage & charming. Come and see what projects I've been working on.
Friday, May 27, 2011
Wednesday, May 25, 2011
"in The Pink" Lemonade
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Mix well in a 2 quart pitcher
1 cup Lemon Juice
1 Cup sugar
6 Cups cold water
a few drops of red food coloring
fruit for garnish
Chill until ready to serve
For the most enjoyable lemonade experience, pour into frosty clear glasses and garnish with a slice of lemon and a fresh strawberry or cherry.
Makes 6 to 8 servings
Monday, May 23, 2011
Black Tie Cookies
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Preheat oven to 325 degrees
2 1/4 cup flour
1/2 cup cocoa
1/2 tsp baking soda
1/4 tsp salt
1 cup dark brown sugar
1 cup butter
3 eggs
2 tsp vanilla
6 ounces semi-sweet chocolate chips
6 ounces white chocolate chips
3/4 cup granulated sugar
In Medium bowl, combine flour, cocoa, baking soda, and salt. Set aside. In a seperate mixing bowl, cream together sugars, and butter. Add eggs and vanilla and beat until smooth. blend until just combined. Drop by the Tablespoonful onto an ungreased cookie sheet about 2 minutes.
Cool slightly before transferring to a cool, flat surface. Makes about 4 dozen.
Salad with Raspberry Poppy Seed Dressing For Strawberry Salad
Published with Blogger-droid v1.6.5
We loved this salad dressing- it is a pretty pink color and would go well on a lettuce salad as well as a fruit salad. Makes a large amount and keeps for 1 week.
2 cups mayo
1/3 cup half n half
2 T poppy seeds
2/3 cup sugar
1/2 cup raspberry vinegar
3 T raspberry jam
Combine all ingredients in a blender or food processor and mix well.
Serve Drizzled over Romaine Salad garnished with fresh sliced strawberries, thinly sliced red onion and Toasted slivered. almonds
Friday, May 20, 2011
Thursday, May 19, 2011
Thursday, May 12, 2011
Making: Do-it- yourself Salad Dressings
Most of these homemade dressings will last three to five days in the refrigerator.
This vinaigrette is robust and works with a lettuce salad garnished with antipasto ingredients such as artichoke hearts, olives, chickpeas, red onion, pepperoncini and slices of pepperoni.
HEARTY ITALIAN VINAIGRETTE
—
Yield: About 1 cup
6 tablespoons virgin olive oil
2 1/2 tablespoons red wine vinegar
2 tablespoons chili sauce
1 1/2 teaspoons Worcestershire sauce
1 clove garlic, minced
1 1/2 teaspoons minced fresh parsley
1 teaspoon Italian Herb Seasoning
1/2 teaspoon sugar
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly grated Parmesan cheese
Procedure:
• In blender, mix all ingredients until well combined.
The Kansas City Star
I have no idea why the directions to this recipe are so resolute. Could I add the mustard after the heavy cream? Oh, who am I to argue with chemistry that works. This salad dressing is simply decadent. I once served it on a spinach salad. Main entree was gumbo.
CREAMY MUSTARD DRESSING
—
Yield: 1 3/4 cups
2 hard-cooked eggs, mashed with a fork while still warm
1/2 teaspoon salt
1 1/2 teaspoons sugar
1 tablespoon coarsely ground black pepper
1 clove garlic, crushed
1/2 cup virgin olive oil
1 tablespoon Dijon-style mustard
5 tablespoons heavy cream
1/4 cup red wine vinegar
Procedure:
1. One at a time and in order, thoroughly blend all other ingredients into mashed eggs. Do not substitute.
2. When blended, whisk until smooth.
The Kansas City Star
This curry vinaigrette is wonderful on iceberg lettuce or spinach. The original recipe pairs it with seedless grapes, mandarin oranges and slivered almonds. Also tastes delicious over avocado slices.
CURRY VINAIGRETTE
—
Yield: 1 cup
1/2 cup vegetable oil
1/2 cup white vinegar
1 clove garlic, minced
2 tablespoons packed light brown sugar
2 tablespoons minced fresh chives
1 tablespoon curry powder
1 teaspoon soy sauce
Procedure:
1. Combine ingredients in lidded jar.
2. Shake well.
The Kansas City Star
This dressing is excellent on any type of spring lettuce salad starring fruit.
SESAME AND POPPY SEED DRESSING
—
Yield: About 1 cup
1/3 cup sugar
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1 1/2 teaspoons grated onion
1/4 teaspoon Worcestershire sauce
1/4 teaspoon paprika
1/2 cup vegetable oil
1/4 cup cider vinegar
Procedure:
1. Combine sugar, sesame seeds, poppy seeds, onion, Worcestershire sauce, paprika and oil in blender.
2. Gradually add vinegar until dressing is moderately thick.
The Kansas City Star
Since there are so few ingredients, be sure to buy the best raspberry vinegar and jam you can afford.
RASPBERRY VINAIGRETTE
—
Yield: About 3/4 cup
2 tablespoons raspberry vinegar
2 tablespoons raspberry jam
1/3 cup vegetable oil
Procedure:
1. Combine vinegar and jam in blender or small bowl.
2. Add oil in a thin stream, blending well.
The Kansas City Star
Read more: http://www.gazette.com/articles/dressings-117873-bottled-salads.html#ixzz1M8nK5q1F
Wednesday, May 11, 2011
Tuesday, May 10, 2011
Barbecue Chicken Pizza
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1 recipe pizza dough
2 cups chicken cooked and chopped
2 T olive oil
1 cup of your favorite barbecue sauce
4 ounces shredded smoked gouda cheese
2 cups shredded mozzarella cheese
1/2 small red onion, sliced thin
2 T chopped cilantro
Mix chicken with olive oil and 3 to 4 Tablespoons barbecue sauce and refrigerate.
Preheat oven to 425 degrees. Roll out Pizza dough and place on a baking stone or pan.
Spread 1/2 cup to 1/4 cup of barbecue sauce over prepared pizza dough. Sprinkle Gouda cheese evenly over the surface of the pizza. Sprinkle half of the Mozzarella cheese over the surface. Top with Chicken pieces, and then onion. Sprinkle remaining mozzarella over top. Bake about 10-14 minutes, or until crust is crisp and golden and the cheese at the center is bubbly. Remove from oven and garnish with fresh cilantro.
Monday, May 09, 2011
Citrus-Marinated Pork for Tacos with Citrus Sauce
Citrus Marinated Pork Butt (Serves 2 per 1b of pork
Equipment Required
_ Blender or food processor
_ smoker
_ Wood chips or chunks for smoking
_ Meat thermometer
10-12 lbs pork butt
For the seasoning paste
10 oz. packaged achiote paste (or make your own)
1 large onion, chunked
1.5 cups orange juice
3 tablespoons freshly squeezed lemon juice
For the citrus mop (optional)
1.5 6 oz can orange juice concentrate (thawed)
1.5 cup white vinegar
3/4 cup lime juice
3 tablespoons vegetable oil
For the Citrus Sauce
1.5 cups sugar
1.5 cups white vinegar
1.5 cups lime juice
1.5 6 oz cans of frozen orange juice concentrate, thawed
6 tablespoons light rum
3 garlic cloves, minced
1.5 teaspoons salt
6 tablespoons butter
2-3 ripe avocados, peeled, pitted, and sliced shortly before serving
2 oranges, peeled and cut into segments
Thin sliced scallion rings
Minced cilantro
Lime wedges
At least 2 days before serving, determine your approximate cooking time. Although you will be cooking to internal temperature of the meat, not time, you can approximate 2 hours per pound of pork. For my 11 pound butt, this meant starting my smoker 22 hours before my planned serving time.
At least 4 hours and up to 24 hours before cooking, mix together the ingredients for the seasoning paste in a blender or food processor until a thick puree is formed. Rub the mixture over the pork and refrigerate until ready to cook. As my pork butt was too big to fit in a Ziploc bag, I wrapped it in plastic wrap, then wrapped that in tin foil.
Prepare your smoker for a long cook. Light your fire, and stabilize the temperature between 200 and 220 degrees Fahrenheit. In my large Big Green Egg, I cleaned out my firebox thoroughly and followed Elder Ward’s directions for building a successful fire for a long cook. I used apple wood chunks for smoke, and
Put the pork in your smoker. If your smoker doesn’t require basting, leave the lid closed until it is done (at 200 degrees Fahrenheit
About an hour before you are ready to serve, prepare the sauce. Warm the sugar over low heat in a heavy saucepan. When it is melted and golden brown, add the vinegar, and watch out for the steam that will immediately form. Raise the heat to medium, and add the lime juice, orange juice, rum, garlic, and salt. Simmer for five minutes, then add the butter and keep warm over a low heat.
Remove the pork from the smoker when the internal temperature reaches 200 degrees Fahrenheit, and allow to rest for about 15 minutes. If your pork gets done early, you can keep it warm by wrapping in a couple of layers of tin foil. If it gets done really early, wrap the foiled pork butt in a bath towel, and put it in a cooler. It will stay warm for 3-4 hours or more this way.
When you are ready to serve, shred the pork using a couple of forks (or your fingers), and put on a large platter, making sure to ‘accidently’ drop some for the dog. Spoon some of the sauce over the pork, reserving the remainder to be served on the side. Scatter avocado chunks, orange segments, cilantro, scallion rings and lime wedges on the plate and serve.
Equipment Required
_ Blender or food processor
_ smoker
_ Wood chips or chunks for smoking
_ Meat thermometer
10-12 lbs pork butt
For the seasoning paste
10 oz. packaged achiote paste (or make your own)
1 large onion, chunked
1.5 cups orange juice
3 tablespoons freshly squeezed lemon juice
For the citrus mop (optional)
1.5 6 oz can orange juice concentrate (thawed)
1.5 cup white vinegar
3/4 cup lime juice
3 tablespoons vegetable oil
For the Citrus Sauce
1.5 cups sugar
1.5 cups white vinegar
1.5 cups lime juice
1.5 6 oz cans of frozen orange juice concentrate, thawed
6 tablespoons light rum
3 garlic cloves, minced
1.5 teaspoons salt
6 tablespoons butter
2-3 ripe avocados, peeled, pitted, and sliced shortly before serving
2 oranges, peeled and cut into segments
Thin sliced scallion rings
Minced cilantro
Lime wedges
At least 2 days before serving, determine your approximate cooking time. Although you will be cooking to internal temperature of the meat, not time, you can approximate 2 hours per pound of pork. For my 11 pound butt, this meant starting my smoker 22 hours before my planned serving time.
At least 4 hours and up to 24 hours before cooking, mix together the ingredients for the seasoning paste in a blender or food processor until a thick puree is formed. Rub the mixture over the pork and refrigerate until ready to cook. As my pork butt was too big to fit in a Ziploc bag, I wrapped it in plastic wrap, then wrapped that in tin foil.
Prepare your smoker for a long cook. Light your fire, and stabilize the temperature between 200 and 220 degrees Fahrenheit. In my large Big Green Egg, I cleaned out my firebox thoroughly and followed Elder Ward’s directions for building a successful fire for a long cook. I used apple wood chunks for smoke, and
Put the pork in your smoker. If your smoker doesn’t require basting, leave the lid closed until it is done (at 200 degrees Fahrenheit
About an hour before you are ready to serve, prepare the sauce. Warm the sugar over low heat in a heavy saucepan. When it is melted and golden brown, add the vinegar, and watch out for the steam that will immediately form. Raise the heat to medium, and add the lime juice, orange juice, rum, garlic, and salt. Simmer for five minutes, then add the butter and keep warm over a low heat.
Remove the pork from the smoker when the internal temperature reaches 200 degrees Fahrenheit, and allow to rest for about 15 minutes. If your pork gets done early, you can keep it warm by wrapping in a couple of layers of tin foil. If it gets done really early, wrap the foiled pork butt in a bath towel, and put it in a cooler. It will stay warm for 3-4 hours or more this way.
When you are ready to serve, shred the pork using a couple of forks (or your fingers), and put on a large platter, making sure to ‘accidently’ drop some for the dog. Spoon some of the sauce over the pork, reserving the remainder to be served on the side. Scatter avocado chunks, orange segments, cilantro, scallion rings and lime wedges on the plate and serve.
Sunny Vegetable Salad
Sunny Vegetable Salad
Ingredients
5 cups broccoli florets
5 cups cauliflower florets
2 cups shredded Cheddar cheese
2/3 cup chopped red onion
1/2 cup raisins
1 cup mayonnaise
1/2 cup sugar
2 tablespoons cider or red wine vinegar
6 bacon strips, cooked and crumbled
1/4 cup sunflower kernels
Directions
1.In a large salad bowl, toss broccoli, cauliflower, cheese, onion and raisins. In a small bowl, combine mayonnaise, sugar and vinegar. Pour over salad; toss to coat. Cover and refrigerate for 1 hour. Sprinkle with the bacon and sunflower seeds.
Ingredients
5 cups broccoli florets
5 cups cauliflower florets
2 cups shredded Cheddar cheese
2/3 cup chopped red onion
1/2 cup raisins
1 cup mayonnaise
1/2 cup sugar
2 tablespoons cider or red wine vinegar
6 bacon strips, cooked and crumbled
1/4 cup sunflower kernels
Directions
1.In a large salad bowl, toss broccoli, cauliflower, cheese, onion and raisins. In a small bowl, combine mayonnaise, sugar and vinegar. Pour over salad; toss to coat. Cover and refrigerate for 1 hour. Sprinkle with the bacon and sunflower seeds.
Sunday, May 08, 2011
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