Eric’s Simple Salsa Recipe
Ingredients:
1/2 Onion
6 Roma Tomatoes
3 Serrano Peppers (seeded)
3 Chili Pepers (seeded)
1 Whole Bunch Cilantro
(Add a Clove of Garlic if so desired)
Instructions:
Combine ingredients and place in a chopper/blender
Add Salt/Pepper/Lemon
Enjoy!
Recipe Submitted by Eric
Erica’s Muffin Recipe
Ingredients:
1c. milk 1/2c. melted butter 1 egg
2c. flour 1/2c. sugar 1 T. baking powder 1/2t. salt
1c. berries (black or blue work great!)
Instructions:
Combine the wet ingredients. Sift together the dry ones and add the wet into them. Stir until just mixed. Add berries and fold into the batter.
Make sure to not overmix because the will get chewy. The less stirring, the better for the best-textured muffins!
Scoop into muffin tins. Bake at 350 for 18-20 mins. Let them cool a bit, smother with butter and enjoy!
Recipe Submitted by Erica
Chocolate Pumpkin Spice Martini
2 parts Hiram Walker Pumpkin Spice liqueur
1 part Crème de Cacao White liqueur
1 part Vanilla Vodka
1 part heavy cream
Recipe Provided by Matt
Dessin´s Enchiladas Verdes
Ingredients:
10-12 tomatillos
Fresh cilantro
2 Serrano Chiles raw
3 Garlic cloves
1 Tasty onion (purple or golden)
1 Chicken breast,with bones and skin.
12 Corn tortillas (the soft ones!)
Grated cheese (manchego, monterrey jack, or similar)
Sour Cream
Salt & pepper
Instructions:
1. The Salsa:
Boil with little water (like 2 cups) the tomatillos, 1/4 onion, 2 garlic cloves, 2 cilantro branches and the serrano chiles untill everything is soft (about 15min). Blend, add salt and pepper.
If you don´t like your salsa to be very hot, before cooking the chiles cut them in half and remove all the seeds and veins with a teaspoon.
Use gloves or be very carefull with your hands!
2. The Chicken:
Boil the chicken breast with bones and skin, adding salt, pepper, 2 cilantro branches, 1 garlic clove and 1/4 onion. Once cooked, shred the meat.
3. The Enchiladas:
Warm the corn tortillas, make slim tacos with the shredded chicken a
teaspoon of salsa, and arrange them in a baking dish. cover with the
rest of the green salsa, grated cheese and put them in the oven till
the cheese melts.
Serve every portion with a spoon of cream and a couple onion slices.
Optional: add refried beans on the side.
Recipe Provided by Dessin
BABS HOMEMADE PUMPKIN PIE AND CRUST
*Both recipes make two pies
Crust:
2 cups sifted flour
2/3 cup shortening (i.e. Crisco)
¾ tsp. Salt
6 to 8 tbsp. Cold water
Instructions:
Sift flour and salt together and cut in shortening with 2 knives or pastry
blender. Add water, using only a small portion at a time, until mixture
will hold together. Divide dough into 2 parts. Roll out on floured board to
desired size. Line the pie pan with one piece of dough, being careful not to
stretch dough. Shape out dough to make pie edge using fingers.
Makes 2, 9-inch pie shells.
Pumpkin Pie Filling:
¼ tsp. Salt
1 1/3 cup sugar
2+ tsps. Cinnamon (I usually add a little more)
1 tsp. Nutmeg
½ tsp. Ginger
(or replace above three ingredients with 4 tsp. Pumpkin pie spice)
4 eggs, slightly beaten
3 1/3 cup whole milk
3 cups mashed cooked pumpkin
Optional: Real whipping cream, whipped, at serving time and spread on top
of pie
Sift dry ingredients together and stir into eggs. Add milk and pumpkin.
Line pie pans with pastry and pour ½ of filling into each pan. Bake both
pies in very hot oven (450 degrees preheated) for 10-15 minutes, reduce
temperature to 325 degrees and bake 35 minutes longer until knife inserted
in center comes out mostly clean (don’t worry if slightly moist, will firm
up when chilled. I do usually cook it for a full hour). Cool.
Serve chilled or warmed with ice cream or whipped cream (real whipped cream
is best because pie is sweet, whipped cream mellows out the sweetness –
is my family’s favorite topping).
Makes 2, 9-inch pies.
Recipe Provided by Anna
Baked Four-Cheese Pasta
Ingredients:
8 tablespoons (1 stick) butter, plus extra for baking dish
1 Pound Penne Pasta
4 Cups Whole Milk
6 Tablespoons Flour
Pinch Kosher Salt
1/4 Teaspoon Cayenne Pepper
2 Cups (1/2 pound) Grated Sharp Cheddar Cheese (Divided)
2 Cups (1/2 pound) Grated Asiago Cheese (Divided)
2 Cups (1/2 pound) Grated Fontina Cheese (Divided)
1 cup plain bread crumbs
1/2 Cup grated parmesan cheese
2 Tablespoons butter, melted
1 Cup heavy cream
Instructions:
Preheat oven to 350 degrees. Butter a 9-by-13 inch baking dish or quart casserole. Bring 6 quarts of salted water to a boil. Add pasta and cook, stirring occasionally, until al dente, 10 to 12 minutes. Drain pasta and rinse with cold water. Drain again and place in a large bowl.
In medium saucepan over medium heat, bring milk to a boil. Remove from heat. In a medium, heavy-bottom saucepan over medium-high heat, melt the 8 tablespoons of butter. Reduce heat to low and whisk in the flour, cooking for 3 to 4 minutes. Be careful not to brown the mixture. Slowly add the hot milk, whisking constantly (constant whisking will ensure that there are no lumbs). Add the salt and cayenne, raise heat to medium, and simmer, stirring constantly, until mixture has thickened, 8 to 10 minutes.
Remove from heat and add 1 cup each of the grated cheddar, asiago and fontina, whisking until cheeses are melted. Pour cheese sauce over the pasta, tossing to coat evenly. Place half of coated pasta in buttered baking dish and distribute remaining cheddar, asiago and fontina over top. Cover with remaining pasta.
In mixing bowl, toss bread crumbs, parmesan and melted butter. Pour heavy cream over pasta and evenly distribute bread crumb mixture over top. Bake on middle shelf of preheated oven until top is light brown. 30 to 35 minutes.
Makes 4 to 6 servings.
Recipe Provided by Anna
Ratatouille Stew
My “recipe” for Ratatouille. It’s a vegetable stew so be flexible,
creative, seasonal, and sustainable:
Ingredients:
• 2 1/2 lb tomatoes (4 large) cut into 1″ chunks
• 8 large garlic cloves, thickly sliced
• 1 cup chopped fresh flat-leaf parsley and/or fresh basil leaves
torn in half
• 1/2 cup extra-virgin olive oil
• 1-2 teaspoons salt
• 2 large onions (1 1/2 lb total), quartered lengthwise and sliced
crosswise
• 2 assorted bell peppers (green, red, and/or yellow – cut into
1-inch pieces
• 4 medium zucchini (2+ lb), quartered lengthwise and cut crosswise
into 3/4-inch-thick pieces (or as much room as you have left in the
pot after the above ingredients
• black pepper and any other herbs (herbs de provence, oregano,
etc.) to taste but use sparingly – the vegetables should shine here
• sometimes I but some italian or french olives in to add flavor –
1/4 cup, pitted (make sure they are ALL pitted)
Instructions:
Prep the above ingredients and put a large, heavy pot (Le Creuset
Dutch Oven or big soup pot) on the stove.
Start with a med flame and when the pot has heated throw in the oil
and the onions.
Cook for 2-3 minutes once they’re making noise then throw in the
peppers and garlic.
After 5 minutes throw everything else in – and “christen” with any
wine that’s lef in your glass after above steps.
For about 30 minutes, simmer, partially covered, stirring
occasionally, until tomatoes break down, zucchini and peppers showing
translucency (sauce develops and is slightly thickened)
Reduce heat to minimum and let simmer for 15+ more minutes and enjoy
warm with crusty breads, cheeses, meats, etc.
Improves in fridge over the next few days. Whatever is left after a
few days can be blended and frozen as a mixed vegetable potage for
some other night.
Recipe Provided by Glenn
Hello and welcome to a new website of mine that is devoted to bringing those nomtastic recipes of my dear friends and family under one roof and upon one table, so as to be shared with any and all who visit.
It is my hope that not only can these recipes allow for a delicious culinary experience, but even more importantly bring you together with those friends and family who are so cherished and loved.
Bon Appetit!
