Category Archives: Cook

by | December 23, 2011 · 8:00 am

Mexican-Themed Christmas Fiesta

As I mentioned last week, my family and I decided to celebrate in a different way this year, Mexican-style! We celebrated this past weekend with festive drinks, food and desserts. It was a Feliz Navidad indeed.

To start the party out, I served Cranberry Pomegranate Margaritas using a recipe I found on the blog, My Life as a Mrs. Potent, but festive!

After making a special trip to my new favorite grocery store, El Rey, I put together a spicy Mexican meal that got us all in the Christmas mood. The shining star of the meal was the Chipotle Pulled Brisket Taco. Cooked in a slow-cooker, the beef was juicy and tender with a little kick.

Chipotle Pulled Brisket Tacos
Serves 6-8 people

3 lbs brisket
1/4 C apple cider vinegar
1 can diced tomatoes
1 TBSP chili powder
1/2 TBSP minced garlic
1 tsp cumin
1 tsp coriander
1 tsp sea salt
1-2 chipotle peppers in adobo sauce, finely diced
1 TBSP adobo sauce
guacamole
Queso Fresco
flour tortillas, warmed

In a slow cooker, place brisket. Pour in apple cider vinegar and diced tomatoes, including the juices. Add minced garlic. In a small bowl, mix together chili powder, cumin, coriander and sea salt. Shake evenly over beef. Add chipotle peppers and adobo sauce. Make sure tomatoes and peppers are evenly spread across the brisket. Cover and cook on low for 7-9 hours. 30 minutes before serve time, take two large forks and shred beef. The beef should easily tear apart. Mix throughly, reduce to warm and cover until serve time.

Place guacamole in bottom of warmed tortillas. Layer beef into taco. Sprinkle Queso Fresco over the top and serve with Spanish rice.

We rounded the meal out with an easy and beautiful Dulce de Leche dessert I found over on Oh My Sugar High. This dessert took less than 10 minutes to whip up and wasn’t too heavy after  a big meal. I plan on making different variations in the future!

Wishing all of you love and joy this holiday season.

From my table to yours, Feliz Navidad!

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by | December 21, 2011 · 8:35 am

{Homemade gifts} Chocolate Chip Zucchini Bread

Over the past month, I have made and frozen dozens of cookies.  This weekend I pulled out all of the cookies to put together cookie plates for neighbors and friends but I quickly realized that I was short cookies.  Looks like my husband and I may have stolen too many cookies out of the freezer!

I had a day to come up with something else to deliver to friends.  I pulled out my favorite Chocolate Chip Zucchini Bread recipe and purchased disposable holiday tins from Michaels.  They came together so quickly and were the perfect gift.

Need a last minute gift?  Try making your favorite recipe and find a creative way to package it.  Everyone loves to receive something homemade.

Have a wonderful Holiday!

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by | December 14, 2011 · 8:56 am

{Homemade Holiday Gifts} Chocolate Caramel Drizzle Chex

I love delivering homemade goodies to friends and neighbors this time of year.  I usually stick with the traditional cookie plate, however this year I came across this Caramel Chocolate Chex recipe and k new I wanted to try it.  It is incredibly easy to make and is a perfect little snack!

Chocolate Caramel Drizzle Chex

3 cups Corn Chex cereal
3 cups Rice Chex cereal
25 Caramel Chews
2 Tbsp Butter
2 Tbsp Milk
1/4 cup Semisweet Chocolate Chips

In a large, microwavable, bowl mix the 6 cups of Chex cereal.

In a medium bowl, microwave the caramels, butter and milk for 2-3 minutes stopping ever minute or so to stir.  The mixture is done when the caramels are smooth and the mixture is well combined.

Pour the caramel mixture over the cereal and gently stir until evenly coated.   Then, microwave the caramel coated cereal for 3-4 minutes, stopping to stir after each minute, until the mixture just begins to brown.

Spread the cereal mixture on wax paper in order to cool.

In a small bowl, microwave the chocolate chips for about a minute or until smooth and melted.  Drizzle over the cooled cereal.  Let the chocolate harden, then store mixture in an airtight container.

I made a couple batches of this snack and placed them in colorful treat boxes that I found at Michael’s   There were the perfect gift to deliver to neighbors!

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by | December 9, 2011 · 8:00 am

{Cookie Week} Zesty Mexican Wedding Cookies

This year for my family Christmas party, I’ve decided to switch it up and take a note from our country to the South and host a Feliz Navidad Mexican Fiesta (Stay tuned for more on that). Naturally, my mind turned to a favorite Christmas cookie of mine to finish off the meal, the Mexican Wedding Cookie. I’ve added my own citrusy twist to these nutty little powdered sugar nuggets, making them a great compliment to a fresh margarita.

Feliz Navidad

Zesty Mexican Wedding Cookies
Yields: approx. 2 dozen

1 1/2 cup sliced almonds
2 cups all-purpose flour
1/4 tsp salt
1/2 tsp ground cinnamon
1 tsp finely grated lime zest
2 sticks unsalted butter, softened
2 1/4 cups sifted confectioners’ sugar
1 tsp pure vanilla extract
1 tsp fresh lime juice

Preheat oven to 350 degrees. Spread almonds on baking sheet and toast in oven for 8 minutes, turning once halfway through.

In a food processor, pulse almonds, until finely chopped. In a large mixing bowl, mix almonds, flour, salt, cinnamon and zest until well combined.

In a large mixing bowl, beat butter and 1 C confectioners’ sugar until fluffy, 4-5 minutes. Add vanilla and lime juice and mix thoroughly. Slowly add almond mixture and mix until combined.

Roll dough into 1 inch balls and place on ungreased cookie sheet. Bake at 350 for about 25 minutes, until light golden brown. Transfer to wire cooling rack. Dust warm cookies in 1/4 C confectioners’ sugar until coated. Allow to cool. Dust final cookies with extra powdered sugar, if necessary.

Feliz Navidad Amigos! Thanks for sharing Christmas carol cookie week with us!

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by | December 8, 2011 · 8:00 am

{Cookie Week} Reindeer Peanut Butter Cookies

On Dasher! On Dancer! On Prancer! On Vixen! On Comet! On Cupid! On Donner! On Blizten! Do you recall the most famous reindeer of all?

Rudolph of course! In peanut butter cookie, chocolate pretzel and M&M form. I was inspired to make these reindeer cookies after viewing the old stop animation Rudolph the Red-Nosed Reindeer movie with my son. The slightest bit creepy (if I dare to say) but festive none the less. Lincoln hasn’t stopped talking about reindeer since.

These adorable cookies are easy and fun to make, especially if you have little elves to help. If you don’t feel like making the peanut butter cookies from scratch, you can always use the slice and bake version, they will look just as cute!

Rudolph the Red-Nosed Reindeer

Reindeer Peanut Butter Cookies
Yields 2-3 dozen

2 C Creamy Peanut Butter
2 C sugar
2 eggs, beaten
2 tsp vanilla
Brown and Red M&Ms
Chocolate Covered Pretzels (I used Snyders)

Preheat oven to 350. Thoroughly mix all ingredients in a mixing bowl. Roll into 1 1/2 inch balls and place on ungreased cookie sheet. Bake for 12-15 minutes.

Allow the cookies to sit for one minute after taking cookies out of oven. Then, insert pretzels at a 45 degree angle in the top of each cookie to make ears. (Be careful, the chocolate will melt if it touches the hot baking sheet!) Insert brown M&Ms for eyes and a red M&M for the nose. Once set, move to wire cooling rack to complete cooling.

Merry Christmas!

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by | December 7, 2011 · 9:21 am

{Cookie Week} Coconut Macaroons

Walking in a Winter Wonderland…

This Christmas I wanted to try out some new cookie recipes along with my usual favorites. I came across these coconut macaroons created by Rachael Ray and knew I had to try them. These cookies are simple and delicious. A chocolate drizzle would give them an extra special touch!

Coconut Macaroons

2/3 cup sugar
3 Tbsp cold water
1 tablespoon corn syrup
1/4 tsp salt
One 14-ounce bag sweetened shredded coconut
2 egg whites
1 teaspoon vanilla extract

Preheat to 375.

Place the coconut into a bowl and set aside.  In a small pan, bring sugar, water, corn syrup and salt to a boil over medium heat, stirring constantly until the sugar is dissolved.

Combine the sugar mixture with the sweetened shredded coconut and set aside to cool.

In a separate bowl, beat together 2 egg whites and 1 teaspoon pure vanilla extract until it is foamy and thick.  Stir into the coconut mixture.  Using a cookie scoop, drop tablespoonfuls of the mixture 2 inches apart on parchment-lined baking sheets.

Bake about 10-12 minutes or until golden.

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by | December 6, 2011 · 8:39 am

{Cookie Week} Marshmallow Holly Wreaths

The Holly and the Ivy…

I have such wonderful memories of making these cornflake marshmallow wreaths with my Mom around the holidays.  They are so easy to make and kid friendly.  Best of all, they are so delicious!

Marshmallow Holly Wreaths
1/3 cup butter
35-40 regular sized marshmallows
1 teaspoon green food coloring
6 cups Corn Flakes cereal
Red cinnamon candies

Measure out 6 cups of the cornflakes cereal into a large bowl.

In a double boiler, melt the marshmallows and butter until smooth.  Add the green food coloring and stir until well combined.

Add the marshmallow mixture into the cornflakes and stir until all of the cornflakes are covered with marshmallow.

Using buttered or damp fingers, scoop out about 1/4 cup of the mixture and shape into wreaths.  Add cinnamon candies quickly before the marshmallow sets.  Store in the refrigerator or an airtight container.

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by | December 5, 2011 · 7:53 am

{Cookie Week} White Christmas Cookies

After a week of virtual shopping, we worked up quite an appetite at HAP and during the holidays there’s just one thing that hits the spot – Christmas cookies! This year we’re putting a twist on things by drawing recipe inspiration from our favorite Christmas carols. So tie on your aprons, pop on that playlist and get ready to get into the spirit of things with us!

I’m Dreaming of a White Christmas…

Growing up when everyone else was watcing It’s a Wonderful Life, my family was singing and dancing to White Christmas so I couldn’t resist paying tribute to Bing and his crew with my carol cookies. These White Christmas cookies have a little red, a little green, a little merry and bright and of course…a whole lot of white.
christmas cookie recipes
White Christmas Cookies (Cranberry, Pistachio & White Chocolate Cookies)
1 C butter, softened
1 C sugar
1 C brown sugar
2 eggs
3 1/4 C flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp vanilla
1 1/2 tsp almond extract
1/3 C pistachios, shelled and finely chopped
1 C dried cranberries
3/4 C white chocolate chips, plus remainder of bag for drizzling

Preheat oven to 350. In a medium bowl, beat butter, sugar and brown sugar until fluffy. Beat in eggs one at a time. Add baking soda, baking powder, salt and beat. Beat in almond and vanilla extracts. Beat in flour, one cup at a time. Use a spatula to stir in cranberries, pistachios and chocolate chips, mixing well to disperse evenly throughout the dough. Use a small cookie scoop to scoop dough in equal sized balls onto a cookie sheet. Bake for 10-12 minutes. Transfer cookies to two sheets of parchment paper to cool.

Place remaining white chocolate chips in a ziploc bag. Microwave for 1-1.5 minutes to melt chips. Use a scissors to clip a tiny bit off of one corner of the bag. Drizzle chocolate over cookies.

Makes about 4 dozen.
cranberry, white chocolate christmas cookies

Virtual Cookie Exchange!

We’re participating in a virtual Christmas cookie exchange over at The Avid Appetite! Rachel has gathered some of her favorite blogger friends who are all bringing their favorites holiday treats so be sure to stop by!

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by | November 21, 2011 · 7:45 am

Carrot, Apple & Radicchio Slaw

I love the crunch of a good slaw but have never been a fan of the classic creamy coleslaws. Since vinegar-based slaws are more my speed I concocted this Carrot, Apple & Radicchio slaw using the abundance of apples I had this fall. It’s the perfect combo of sweet, savory and slightly bitter and makes an excellent healthy side dish for spicy foods. I also like serving it as a pretty confetti over a dry-rubbed grilled pork chop or as a crunchy topping on a BBQ pulled pork sandwich.
pork chop with carrot slaw
Carrot, Apple & Radicchio Slaw
1 medium apple, cored and julienned
1 small head radicchio, julienned
2 carrots, peeled and julienned (or 1/2 C pre-cut matchstick carrots)
2 Tbsp olive oil
2 tsp apple cider vinegar
2 tsp stone ground mustard
1 tsp brown sugar

Chop radicchio and place in a medium bowl. Peel and julienne carrots or add pre-julienned matchstick carrots to the radicchio. Carefully julienne apple and add to salad. Lightly toss vegetables with a tongs to mix. In a small bowl, whisk together olive oil, vinegar, mustard and brown sugar until emulsified. Pour over slaw and toss to mix.

Serve as a salad, on grilled pork chops or with BBQ pulled pork sandwiches.

carrot, apple and radicchio slaw

More Carrot Recipes!

Looking for more carrot options for your Thanksgiving sides? Check out these recipes from our friends at the Food Network Dish blogger round-up!
Thursday Night Dinner: Pickled Carrots
Virtually Homemade: Roasted Red Onions and Carrots With Pomegranate Gremolata
What’s Gaby Cooking: Thyme and Honey Roasted Carrots
Glory Foods: Honey-Carrot Bread
Daily*Dishin: Carrot Cake Hawaiian-Style
FN Dish: Quick Carrot Sides for Thanksgiving
Cooking With Elise: Spiced Carrot Marmalade
Dishin and Dishes: Roasted Honey Balsamic Glazed Carrots
Daydreamer Desserts: Carrot Cheesecake
Mooshu Jenne: Apple and Carrot Hearts Salad
The Sensitive Epicure: Maple Bourbon Glazed and Braised Carrots
Daydreamer Desserts: Carrot Martini

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by | November 18, 2011 · 9:16 am

Leftover Turkey Panini

Thanksgiving is great, but leftovers can be even better. To me, there are few things tastier than a sandwich with nice thick cuts of leftover turkey. This year in anticipation of leftovers, I’ve created a panini with a mixture of all the wonderful tastes of Thanksgiving. This leftover turkey panini mixes cranberry sauce, sweet potatoes and turkey combined with the smooth texture of brie to make for a fabulous day after Turkey Day meal.

In this recipe, I made a homemade cranberry chutney, but feel free to use any leftover cranberry sauce in its place. Or make this recipe for chutney on Thanksgiving and use it for your post-Turkey Day panini.

Leftover Turkey Panini with Cranberry Chutney
Leftover turkey meat
Sourdough bread
1 sweet potato, thinly sliced (I used my Kitchen Aid Slicer attachment, a mandolin would work great too)
1/4 C olive oil, plus extra for bread
1 small package Brie cheese
Coarse ground black pepper
Sea salt

Cranberry Chutney
12 oz whole fresh cranberries
1 TBSP orange zest
Juice of one orange or 1/4 C orange juice
1 C Sugar
1 TBSP apple cider vinegar
1 small fresh rosemary sprig, or 1 tsp dried rosemary
1/2 tsp cinnamon
1/4 tsp ground cloves

In a medium sauce pan add cranberries, orange zest, orange juice, sugar, apple cider vinegar, rosemary, cinnamon, ginger and cloves. Bring to a boil. Reduce heat and simmer, stirring occasionally until cranberries burst and sauce thickens, about 10-15 minutes. Remove from heat and set aside. The chutney can be made in advance and kept in an air tight container in the refrigerator.

In a skillet, heat olive oil. Generously season thin slices of sweet potato with salt and pepper and place in skillet. Fry until brown and crispy on both sides, approximately 3 minutes. Pat dry on a paper towel.

Lightly brush olive oil on the outside of bread slices. Layer brie on the bottom of the bread slices. Stack 5 or more sweet potatoes slices, turkey and chutney. Place a few more slices of brie on top. Set the sandwiches in heated panini press or pre-heated grill pan. Grill for 5 minutes, or until heated through.

I like to heat my turkey in the microwave for a just a little bit before placing it on the bread to make sure that the whole sandwich is heated through.

As an aside, I’m in love with these sweet potato chips. They would make a great stand alone side dish to any panini or barbecue meal.

There it is folks! An entire Thanksgiving meal in a sandwich that leaves your waistband feeling the same as when you started (unlike your meal the day before).

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