Tuesday, July 28, 2009

The most AMAZING salsa!

We've made this recipe probably 5 times in the past week! I'm not a huge salsa fan but I just can't get enough of this. Try it out and let me know what you think.

-1/2 cucumber - seeded & chopped
-1/2 bunch cilantro - chopped
-4 roma tomatoes - seeded & chopped
-1 1/2 - 2 jalapenos - chopped
1- avocado - chopped
-1/2 medium sized onion - chopped
-1 1/2 limes - juiced
-sugar to taste
-salt to taste

Saturday, July 18, 2009


I love, love, LOVE Hawaiian Haystacks but I haven't found a recipe for the soupy/chicken topping that I love. Does anyone have any recipe that they like? If so, PLEASE share!

Friday, July 17, 2009

The Infamous Enciladas...

This recipe is very well received and can be made more intense or more subdue very easily depending on types of salsa and amount of seasonings added. Warning... can be messing and is best when done with a few people... oh and these can be addicting!


5 Chicken breasts (boiled)
lg block of cheese or bag of shredded cheese equiv. in amt
pkg of tortillas
fam. size can of cream of chicken
1 1/2 cup milk
chunky salsa
puree salsa (red) "El Pato" brand tastes best
puree salsa (green) "El Pato"
diced green chilies (you will need abt 2 small cans)
chili pwdr
crushed red pepper
green enchilada sauce

shred boiled chicken & cheese. Mix milk in with cream of chicken. Spray lg casserole dish with non stick spray. Heat oven to 400.

In tortilla add in a med. handful of shredded chicken. Add in seasonings. Add a lg handful of cheese. Add in all three salsas & green chilies (spoonful of each). Roll but do not close ends. Add to lg casserole dish (9x13) with end of tortilla at bottom of dish pointing & pointing away from handle so it doesn't unroll. This just makes it so you can fit all 8 into dish.

Continue process with remaining tortillas.

Once last enchilada is rolled and placed in dish (you might need to squeeze them all in. Make sure you roll pretty tightly without ripping tortilla) add in cream of chicken mixture. Pour on enchilada sauce. Add remaining cheese. Sprinkle with chili pwdr. (make sure if dish is VERY full of liquid you place a cookie sheet under to catch drippings... better to be a little more full than to not have enough liquid).

Cook for 15 to 20 min or until cheese starts to bubble a little or turns golden. Ends of tortilla will dry out a little as well... means it is good and done. If you want to turn the boiler on for a quick min you can brown the top a little but don't take your eyes off of it or it will burn very fast!

Eat and enjoy!

~*~Dani w

Wednesday, July 8, 2009

Caprese Pasta

From Giada De Laurentiis

1 (16 oz) box Pasta
3 Tbsp Olive Oil
2 cloves Garlic, minced
1 1/2 pints Cherry Tomatoes, quartered
1 tsp Salt
1/2 tsp Pepper
1/2 cup Basil leaves, torn
8 oz fresh Mozzarella, diced

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, about 8-10 minutes. Drain pasta into large bowl (reserve 1/2 cup of cooking liquid). In a medium skillet, heat the olive oil, add garlic and saute until fragrant, about two minutes. Add the tomatoes, salt and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about four minutes. Transfer tomato sauce to the bowl of pasta. Toss to combine. Add the remaining cooking liquid, basil, and mozzarella. Stir to combine.

Sunday, July 5, 2009

Super Yummy Peanut Butter and Chocolate Chip Cookies


1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
3/4 cup peanut butter
1 cup flour
1 teaspoon baking powder
a pinch of salt
1 cup chocolate chips


Preheat oven to 375ºF (175ºC).(or I do 325 in a convection oven)

Line a cookie sheet or two with parchment.
Cream butter and sugars until creamy, then add egg and vanilla and beat until smooth.
Add Peanut butter and continue to beat until combined.
Add flour, baking powder and salt and stir to combine.
Add chips and stir again.
Drop small spoonfuls of dough onto parchment (you should get a dozen per sheet).