Green Chile Rice

I must give credit where credit is due!  This originated from Home Based Mom's blog.  She has some wonderful recipes!

This has got to be the most delicious rice dish I have ever eaten!  I took it up a notch and make it with brown rice and no one turns it down!

Here goes my version of Chile Green Rice:

1 cup of brown rice (I have been amazed at the difference in texture organic brown rice possesses!)
2 cups of chicken stock (store bought or home made)
1 cup water
4 oz can of green chilies
1 small onion
1/3 - 1/2 cup cilantro
1 tsp oregano
1/2 tsp salt
2 tsp cumin
3 green onions

I chop all the onions, chilies, cilantro and seasoning in the food processor....so its all flavor and picky kiddos can't drive me crazy by picking out every last onion at the dinner table:-)  Just telling you, there are no complaints with this at the dinner table!  I promise!  I have just endured the onion picking ritual too many times to give them the chance again!
So, put 2 cups of chicken stock, 1 cup of water, rice and chile/cilantro/onion  mixture in the pan and give it a stir....cover with foil or the lovely invention...a SILPAT.

Bake at 350 for 1 hour or until the rice is tender.


LOVE, LOVE, LOVE this!!!

Look what I spotted at Subway!!!!

It's not the cookies......it is the SILPAT!!!! I asked their permission to take this pic!


If you don't have one....it is worth the money. It makes quick work of baking. Some cookies cannot be removed from the pan until they have cooled some. With a silpat, the whole sheet can slide off the tray and baking continues with another silpat. It is not just for cookies though. Supper clean up is so easy and quick when using a silpat. Great for chicken parmigiana, even chicken nuggets or pizza rolls crisp up wonderfully on it as well. I use mine when making pecan brittle or dipping buckeyes. I use it over casserole dishes instead of foil and to cover food in the microwave.


Baking yeast rolls...

My thinking is, if a large corporation like Subway is willing to supply all of their restaurants with this product, chefs are seen on Food Network using this product, I am thankful to own a few!

Choco and PB Chip Bundt Cake

1 yellow cake mix
1 small chocolate pudding
1 cup sour cream
1/4 cup oil
1/4 cup water
3 eggs
1 tsp. vanilla
1 cup chocolate chips
1 cup peanut butter chips

Combine all the ingredients...add the chocolate chips last. Pour into a greased and floured bundt pan..unless you have Demarle...no greasing required! Bake @ 350 for 50-55min until it passes the toothpick test.

Using the Demarle products, I was able make the bundt for some friends and the man clan had the pleasure of sampling the treat as well...which always makes for some happy moments of munching!

Orange-Cranberry Cake

With fall here upon us and an occasional touch of those cooler breezes, this recipe sounded wonderful! My EJC (DH)was working from home, the aroma of orange and cranberry worked its magic. It drew him and MLC into the kitchen. Before I knew it, 3 muffins were eaten! I love it when that happens!



(from Better Homes and Gardens September 2008 "Prize Tested Recipes
$200 winner Michelle Gauer, Spicer, MN")

2 1/4 cups all-purpose flour (I used 1 1/4 cup all-purpose flour and 1 cup oatmeal flour)
1 1/3 cups rolled oats (I used quick oats)
1 TBS baking powder
1/2 tsp. baking soda
1/2 tsp salt
3/4 cup butter, softened (I used 1/2 cup butter, 1/4 cup canola oil)
1 cup sugar (I used 1/2 cup sugar and 1/2 tsp stevia powder)
3 eggs
1 cup milk
2 cups fresh cranberries (I used frozen)
2 TBS sugar
2 tsp. finely shredded orange peel

Glaze:
1 cup powdered sugar
1/2 tsp. finely shredded orange peel
2-3 tsp. orange peel

Preheat oven 350. Grease and flour 10 in tube pan...or use Demarle bundt and 6 muffins on large perforated tray.


Combine dry ingredients (the first 5 ingredients).

Combine butter, sugar and eggs. Alternately add flour mixture and milk, beating on low speed after each addition until combined.

I chopped the frozen cranberries in a food processor then tossed them with 2 TBS sugar and orange peel. Fold fruit mixture into batter.

Spoon batter into prepared pan. The Demarle bundt pan is slightly smaller than the standard American bundt. I like it being smaller because I get 6 muffins and a cake from most recipes! No greasing and flouring pans. Place in oven and bake lg bundt for 50-60 min. Mine only baked for 30 minutes, because my pan is smaller. Remove from oven and glaze while it is still warm.

Make the glaze. Combine powdered sugar, peel and juice..adding more juice to get it to drizzling consistency. Drizzle the glaze over warm cake. Allow cake to cool and glaze to set.

Pastelitos

I love having access to the plethora of recipes found online! I was making a Mexicali Hamburger Casserole (Better Homes and Gardens May 2008); you know, quick, easy mexi-meat mixture with a cornbreadish topping. It was easy enough and it would feed the man clan...but probably not excite them. I had the meat mixture combined and the thought of Honduran pastelitos came to mind!

There was nothing quite like the pastelitos there in Honduras. No doubt, cholesterol bound...as all they knew to use was Manteca...by the bucket fulls. Everything there was fried in thick white hydrogenized fat. We didn't know any better; we used it too.

After a Google search and perusing several recipes, I settled on a tortilla recipe (which is posted below)and revised it to suite me. You know, my desire to better the recipes and make them a little more healthy. So, I used half white and half whole wheat for the dough and even though I fried these "baby pies" as my own little baby (now 3) kept calling them..I did use canola. The family shared in the pleasure of this wonderful taste from my past...........pastelitos.

Meat Mixture:
1 1/2 lb of cooked ground beef
1 15 oz. can of Rotel
1 cup frozen kernel corn
1 cup of finely shredded Mexican cheese blend
the above ingredients were per the BHG recipe.
cumin, pepper, salt, SW chipolte seasoning, garlic powder...to taste

Tortilla Dough
http://www.cooking-mexican-recipes.com/flour_tortilla_recipe.html
recipe adapted from the above website

• 2 cups of flour (1 cup all-purpose and 1 cup whole wheat)
  
• 1 1/2 tsp. baking powder
• 1 tsp. salt
• 2 TBS. vegetable oil
• 3/4 cup warm water

The directions for making these tortillas were rather detailed and lengthy. However, she did a great job of breaking it down and making it easy. I do encourage you to go to the above website. This was my first time attempting tortillas since my summers in Honduras as a teen. Oh, they used to make fun of my misshapen attempts at tortillas. Today's efforts were much better. Rather than trying to shape them in my hands like the dear ladies that tried to teach me in Honduras...I used my roulpat and silpat and a rolling pin... The next time I do these I will post pics! Worked like a breeze! Perfectly round tortillas to fill with the savory mexi-goodness!

The accompanying sauces were homemade salsa and Cafe Rio Dressing. The pastelitos were served with tortilla chips and a salad. Oh, so satisfying

If A Picture Is Worth A Thousand Words....this is worth far more!

Many of you know my absolute love of Demarle cookware! I have often said that until you use the products it is hard to grasp how wonderful they are! This video may prove me wrong! It has given me so many great ideas for using the products I already own! Those of you that have already added Demarle cookware to your kitchens, enjoy watching this and see what new ideas you can glean! I am looking forward to implementing them in my quest of nuturing the ones I love!

Banana Sour Cream Coffee Cake

BANANA SOUR CREAM COFFEE CAKE
1 c. sugar (¼ c sugar & 1 t stevia)
1/2 c. butter (¼ c canola & ¼ c butter)
2 eggs
2 c. flour (1 cup oatmeal flour, ½ cup WW flour, ½ cup all-purpose flour)
1 tsp. baking soda
1 tsp. baking powder
3/4 c. sour cream
3/4 c. mashed banana (2 lg bananas)
1 tbsp. vanilla
TOPPING:
1/2 c. brown sugar
1/2 tsp. cinnamon
1/2 c. pecans
3/4 tsp. vanilla
Coffee cake - combine sugar, butter, and eggs. Add dry ingredients alternately with sour cream and bananas. Add vanilla.
Mix 1/2 of topping in batter and put 1/2 on top of cake. Bake in greased and floured Bundt pan. Bake at 350 degrees for 40-45 minutes.

The items in ( ) are the revisions I made and it was still a success!

Demarle Supper

I thrive on cooking for others. The opportunity I have been given to present Demarle cookware to my friends and their friends has truly been a blessing. Again I will state for the record, I am not a representative....I have a dear friend that is. For the past 5 years I have had the privilege to build a lovely collection of Demarle products. Demarle cookware is a fairly new product in the American market. I was introduced to the products 5 years ago. Upon my first encounter I was rather skeptical so I only spent $30 on a half sized flower shaped tray and figured if I don't like cooking with it, at least I can make pretty congealed salads in it. It is silicone bake ware. Before you have a visceral negative reaction, it is not the run-of -the-mill drug store version that still has to be soaked and scrubbed after use. This is professional cookware. Yes, it is silicone, but the defining difference is that it is woven glass ( for even distribution and conduction of heat) formed into quite the variety of beautiful baking shapes, then dipped in silicone. No more greasing and flouring of pans. Your baking options are limitless.These products have facilitated the passion for cooking which I already had since my childhood days, and has sparked my creativity with cooking like no other cookware line ever could.

I repeat, I love these products!
The most recent Demarle Dinner Demonstration I held, featured the following menu:

Pork Tenderloin with Rosemary

Bacon Herb Tenderloin Roast

Rosemary Roasted Potatoes

Butter Chive Carrots


Roasted Asparagus


Spring Salad

Yeast Rolls


Dessert Assortment

Lemon Cream Cake

Moon Pie Cakes

Blueberry Bundt Cake


Madeline Tiramisu Trifle


Brownie Bites

Demarle Brunch

Demarle cookware is a fairly new product in the American market. I was introduced to the products 5 years ago. Upon my first encounter I was rather skeptical so I only spent $30 on a half sized flower shaped tray and figured if I don't like cooking with it, at least I can make pretty congealed salads in it. It is silicone bake ware. Before you have a viceral negative reaction, it is not the run-of -the-mill drug store version that still has to be soaked and scrubbed after use. This is professional cookware. Yes, it is silicone, but the defining difference is that it is woven glass ( for even distribution and conduction of heat) formed into quite the variety of beautiful baking shapes, then dipped in silicone. No more greasing and flouring of pans. Your baking options are limitless.

For this show, I baked the breakfast casserole (half recipe) in the daisy mold...keep in mind the company is French. They have yet to learn that the word "mold"...may have a negative connotation. That is, however, what they call their "pans". Another version of breakfast casserole, Quiche Lorraine, I baked in the tartlet tray for use in the Loaded English Muffins. In the presentation, I shared that these "tarlet sized egg" can be baked and frozen for a quick protien rich breakfast on the go! The hostess for this demonstration got in on the baking with me and she made positively, divine cinnamon rolls demonstrating the sunflower mold, the round tray, and the mini muffin tray. The almond puff; a recipe that I baked as a child...I rediscovered it. The link is provided below. I baked it on a silpat.

Breakfast Casserole

Maple Mocha Cinnamon Rolls

Ham and Sausage Mini Quiches

Loaded English Muffins

Blueberry Muffins


Almond Puff


Fresh Grapes

Assortment of Beverages

Hope you enjoy the recipes! Wish you could have joined us for this presentation. I would love to hear from any of you that have been using any Demarle products! If this is new to you...and you are interested, I would love to share some contact information of my representative with you! She can take your order online, and accepts all major credit cards.

I AM NOT A REPRESENTATIVE, I JUST LOVE THE PRODUCT AND LOVE TO SHARE IT WITH OTHERS! IT HAS SIMPLIFIED MY COOKING AND I CANNOT IMAGINE BEING IN THE KITCHEN WITHOUT IT!

Meatloaf...with great reviews!!!

This recipe is a keeper! I have been using this one for over 10 years. I found it online. The source said that it was Rosie's Diner's recipe. Not sure where Rosie's Diner is, but the folks that live near it are blessed to have such good cookin'. There is no better meatloaf than this. Until this meatloaf...there was no meatloaf that I ever craved. Set this on a plate with real mashed potatoes, kernel corn, and green beans...you will be set to scoot! That means you will have a happy table full of diners.......... I also use this recipe for making meatballs...my man clan loves it that way too.

2 pounds ground beef
2 eggs, beaten
1 cup rolled oats
1/2 cup chopped onions
1/2 cup ketchup
1/4 cup chopped green pepper (optional...I never put them in)
2 TBS your favorite steak sauce
1 tsp. black pepper
1/2 tsp. salt
1/2 tsp. dried basil
1/2 tsp. garlic powder

Sauce:
1/2 cup ketchup
3 TBS packed brown sugar
1 tsp ground mustard

Preheat oven to 350 degrees and grease a 9 x 5 loaf pan. (I use Demarle pans...AKA molds) In a large bowl, combine the ground beef and beaten eggs. Add the remaining ingredients and mix well....that means take off your rings and mix it with your hands!!! Transfer to the loaf pan or form into a loaf shape and smooth the top. In a small bowl, wisk the ingredients for the sauce and spread it over the meat loaf before baking. Bake for 1 to 1 1/2 hours or until the inside temperature reaches 160 degrees. Let the loaf sit for 10 minutes before slicing. Serves 6.

(Immediately when the meat loaf is taken out of the oven, it is a good time to pour off any excess hamburger grease. ) When hamburger meat is cheap, (i just found it for $1.29/lb) I make a triple batch and freeze 4 loaves and about 20 or more meatballs.

I am very picky about my meatloaf. I only want my version. I may be biased. I challenge you to try this one. You will like it!

Breakfast Casserole

This is adapted from the Demarle at Home Heritage from the Heart cookbook.

Layer the following ingredients into greased pan or if using Demarle cookware...no grease is needed!!! Can use any 2 quart Demarle mold.

• 2 cups shredded sharp cheddar cheese (1-2 cups cheese)
  
• 1 pound of cooked ground sausage
• 6 slices of bread, made into crumbs in food processor (3 cups bread crumbs)
  

Wisk together the following ingredients.

• 5 eggs (5 - 8 eggs)
  
• 2 cups milk
• 3/4 tsp. dried mustard
• 1 tsp. salt
  

Pour whisked ingredients over the layered ingredients and cover with foil. Refrigerate overnight. Preheat oven 350. Bake 1 hour. Cool 10 minutes. Cut into wedges to serve.
This recipe can also be baked in muffin Demarle tray for individual servings. Be sure to adjust your cooking time if using the muffin cups. For making sausage egg and cheese muffins the individual servings are ideal!!!

Missy's Chocolate Chip Recipe

OK, I must admit this is a recipe I have had well over a year. I just cataloged it and had not tried it. On my recent trip to Kentucky, my hostess and dear friend, Z, was baking these for her son's teachers. She graciously shared one with me. I was hooked! This chocolate chunk cookie recipe is no ordinary cookie. It has peanut butter in it! The peanut butter adds a smoothness to the cookie, but the peanut flavor is not predominant. I did not detect it in the least. I urge you to try these! Don't make them standard sized, these are to be jumbo, commercial sized, enormous cookies! Rather impressive!

Missy's Chocolate Chip Cookies (Missy happens to be "Z's" sis-in-law)

2 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
2 sticks unsalted buter
2/3 cup smooth peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp. vanilla
1 bag semi-sweet chunks

Heat oven to 325.

Combine flour, baking soda, and salt.
Whip PB and butter. Add sugar, brown sugar. Beat until creamy. Beat in eggs and vanilla. Stir in flour. Mix until blended and dough forms. Add chocolate chunks or chips.
A double batch almost filled my standard Kitchen Aid mixing bowl.

Measure out each cookie with 1/4 cup (or large Pampered Chef scoop) onto cookie sheet or SILPAT.



Here's a close up of the deliciousness. Of course this cookie dough is just as good, if not better raw! Refrain from eating it all raw. The baked cookies are even better with some milk...so says my little man clan tonight!

Bake at 325 for 15-17 minutes.

If you eat too many....you may get a tummy ache! You must share these with friends to refrain from overindulging! The 2 year old told me tonight that we cannot share these...."we need them all!"

Cranberry- Pecan Rugalach (Makes 64 pastries)

1 cup butter, softened
1 (8 oz) package cream cheese, softened
1/2 cup sugar
2 3/4 cups all-purpose flour
1/2 teaspoon salt
Cranberry-Pecan Filling
1 large egg, lightly beaten
1/2 cup sparkling sugar

Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating until fluffy. Stir in flour and salt.


Divide dough into 8 equal portions; flatten each portion into a disk; wrap each disk separately in plastic wrap.


Then the filling, (sweet, nutty, fruity filling) must be made!
Cranberry-Pecan Filling
3/4 cup sugar
2/3 cup toasted pecans
2/3 cup dried cranberries*
1/2 cup melted butter
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground allspice

*Dried cherries, dates, apricots, golden raisins can all be substituted for the cranberries!
I measured all ingredients into the food processor to simultaneously chop and combine the mixture. It is very thick.




Roll 1 portion of dough at a time into an 8 inch circle on a lightly floured surface (I use my ROULPAT which I love!!!! Very little flour is needed when rolling out dough when using a mat like this; therefore the flavor of the cookie dough is not compromised.)



Spread with 3 tablespoons of fruit mixture.





Leave a 1/2 inch border around the edge.

Cut circle into 8 wedges.

Fast forward the process.....

Ok, this shows us going on 6 wedges...keep on going!

(I am not a hand model...and at this time I was still unaware of the "cuisine setting" on my camera) The pics are only gonna be getting better and better...but no promise of the hands becoming model quality. These are the hands of a mother, baker, and gardener.....

This is what we are working toward!!!

Back to the Rugalach!!!!

Roll up wedges, starting at wide end, to form a crescent shape.




(Finally a non-blurry pic...be patient with me folks...I cook and am just learning the photography thing...)

Place, point side down, on a lightly greased baking sheet.
(I use a silpat....no grease needed!!! To use it is to love it!!!!! As you can see, mine is very used and very loved. Everything cooks evenly and never sticks!!! Once again....no grease needed!!!)
Brush gently with egg.


Sprinkle evenly with sparkling sugar.


I found this sparkling sugar at our local Micheal's Craft Store in the cake decorating department.

Please don't skip this detail! This sparkling sugar adds such a special touch to this pastry.


Repeat procedure with remaining dough and filling.

Bake at 350 on a lightly greased baking sheet (or SILPAT) for 20 minutes or until golden brown.



Remove to wire rack to cool completely. Betcha you can't only eat one!!!!