Our Family Kitchen - Recently Updated Pages

Posole

BlueStarMom — Mon, 28 Dec 2009 12:54:18 CST

There is no abstract available for this page revision.

Desserts

BlueStarMom — Mon, 28 Dec 2009 12:53:11 CST

Banana Pudding
Bavarian Apple Torte	Oatmeal Raisin Cookies
Pam Farris's Fudge Cupcakes	Nell's Cheesecake
Pat Southerland's Layered Dessert	Nutella Brownies
	Plum Bundt Cake
	Zucchini Brownies

Nutella Brownies

BlueStarMom — Mon, 28 Dec 2009 12:42:53 CST

I first made these for Christmas 2009. Delish!

2 c all-purpose flour
1/3 c unsweetened Dutch-process cocoa powder
4 eggs
2 c granulated sugar
1 13-ounce jar chocolate-hazelnut spread (Nutella)
1 1/4 c butter, melted and cooled
4 eggs
2 8-ounce packages reduced-fat cream cheese, softened
1/3 c granulated sugar
Powdered sugar (optional)

Preheat oven to 325 F. Grease and lightly flour a 13x9x2 inch baking pan; set aside.
Ina medium bowl, stir together flour and coca powder set aside. In a large bowl, combine 4 eggs, the 2 c granulated sugar, 1/2 cup Nutella, and the melted butter. Beat with an electric mixer on low to medium speed until combined. Add flour mixture; stir until smooth. Spread batter in the prepared baking pan; se asie.
Wash beaters.
In another large bowl, combine 4 eggs, cream cheese, the 1/3 c granulated sugar, and the remaining Nutella. Beat on medium speed until combined. Carefully spread over batter in the prepared baking pan.
Bake for 50 to 55 minutes or until cream cheese layer is firum and set. Cool in pan on a wire rack. Cover and chill before cutting into brownies. If desired, sprinkle brownies with podered sugar.
Makes 32 brownies.

Cinnamon Rolls

BlueStarMom — Sat, 26 Dec 2009 18:33:07 CST

Thanks to the Pioneer Woman....

Prep Time: 2 Hours

Cook Time: 30 Minutes

Difficulty: Easy

Servings: 8

Ingredients

1 quart Whole Milk
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Butter
2 cups Sugar
Generous Sprinkling Of Cinnamon
_____
MAPLE FROSTING:
1 bag Powdered Sugar
2 teaspoons Maple Flavoring
½ cups Milk
¼ cups Melted Butter
¼ cups Brewed Coffee
⅛ teaspoons Salt

Preparation Instructions Mix the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour. After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down). When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon. Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it. Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans. Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes. For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting. Note: My rolls don’t work for me at 400 degrees anymore. I now bake them at 375 degrees.

Bang Bang Shrimp

BlueStarMom — Fri, 25 Dec 2009 08:48:01 CST

Bang Bang Shrimp - Copycat from Bonefish Grill Recipe #187731

We had these at Bonefish Grill with our friends Tim and Sue. I tried it out on our friends Sheryl and Amy later. This is a favorite, so yummy! Sometimes I fix these and just serve with a salad for lunch...very delicious!

10 min | 5 min prep SERVES 4 -6

1lb shrimp, shelled and deveined smaller shrimp works best
1/2cup mayonnaise
1/4cup Thai sweet chili sauce
3-5drops hot chili sauce, just a few drops
1/2-3/4cup cornstarch, to coat the shrimp in

Mix mayo and sauces for coating.
Bread shrimp in cornstarch.
Deep fat fry the shrimp until lightly brown.
Drain on paper towel, put shrimp in a bowl and coat with the sauce.
Serve in a lettuce lined bowl, top with chopped scallions.

Can add tabasco and can use siriacha sauce to taste.

Snacks and Appetizers

BlueStarMom — Fri, 25 Dec 2009 08:45:34 CST

Chex Mix	Bang Bang Shrimp	Sausage Dunk	Crockpot Queso	Marian's Puppy Chow	Ryan's Hummus

Emily's Spinach Artichoke Dip	Little Smokies	Lisa's Goat Cheese Appetizer	Refried Bean Dip	Guacamole	Nell's Parmesan Cheese Wafers

Oriental Chex Mix	Lisa's Hot Wings	Golden Granola		Ann Bentley's Microwave Caramel Popcorn

Chex Mix

BlueStarMom — Tue, 22 Dec 2009 09:53:09 CST

1 large box corn chex
1 large box rice chex
1 large box wheat chex
1 large bag thin pretzel sticks
2 boxes cheese nip crackers
2 cups assorted nuts (optional)
5 sticks butter
1 large bottle Worcestershire Sauce
45 shakes Tabasco
20 shakes Louisiana Hot Sauce
1 T season salt
Melt butter, Tabasco and Worcestershire Sauce together.
Dump cereal, pretzels and crackers in very large container, mix/stir. (I use a large turkey roaster for this and it fills the top and bottom of the roaster. You could also use a very large, clean dish pan.)
Pour butter sauce over and mix thoroughly. Mix will be damp. Sprinkle with season salt (or you can put it in the butter before pouring over the cereal) and shake on the Louisiana Hot Sauce.
Pour mix onto large cookie tray, the mix should be more than single layer.
Bake in 325 degree oven for approximately 30 minutes, depending on your oven this may take up to 40 minutes and varies according to how dry and brittle you prefer your mix.
Pour into a large paper sack (to absorb the excess oil/butter) and allow to cool. Place in small bags, seal and freeze or serve.

You can adjust the Tabasco and Louisiana Hot Sauce according to taste.

Emily's Spinach Artichoke Dip

BlueStarMom — Sun, 13 Dec 2009 16:17:04 CST

8 oz cream cheese
4 oz grated Parmesan cheese
4 oz sour cream or mayonaise
8 oz cooked, drained spinach
1 small jar chopped pimiento, drained
1 small jar artichoke hearts, drained
1 small can waterchestnuts (optional)

Melt cream cheese, add other ingredients, stir. Heat through in a microwave safe dish or in the oven until bubbly.

Serve with pita chips, crackers, or bagel crisps.

Dutch Oven Baked Sweet Potatoes

BlueStarMom — Sat, 21 Nov 2009 13:48:41 CST

Need to get recipe from Iron Starr Urban BBQ for these; yummy!

Broccoli Salad

BlueStarMom — Sat, 21 Nov 2009 13:38:14 CST

Broccoli Salad

2 heads fresh broccoli
1 bunch green onions
½ pound cooked bacon
¾ cup yellow raisins
¾ cup sunflower seeds (salted)
1 cup mayonnaise
½ cup white sugar
2 tablespoons apple cider vinegar

Cut the broccoli into bite size pieces. Chop up green onion, crumble bacon and mix all together in a big bowl. Add in the raisins. Mix the mayonnaise, sugar and vinegar together in a small bowl, mix until you get a creamy, slightly thin consistency. Pour over salad, mix together and cover tightly. The flavor is best if you let the dressing soak into the broccoli overnight. Add in sunflower seeds before serving (otherwise they get a little soggy).

I take a slightly easier route. At Sams Club they have a big bag of fresh broccoli florets in their refrigerated vegetables section. Bunches/heads of broccoli are generally quite expensive at the store and I find the bagged (fresh not frozen) broccoli works great for this salad. I usually trim down the stems and break up the florets into bite size pieces. Most recipes for this salad call for red onion but I find it too strong. It’s really a matter of preference.

Fat Flush/Ultrametabolism

BlueStarMom — Tue, 19 May 2009 05:59:24 CDT

Place to post healthy eating choices, recipes, and tips.

Welcome

BlueStarMom — Tue, 19 May 2009 05:55:51 CDT

"Come into my kitchen and chat with me while I prepare a pot of tea."

"No matter where I serve my guests, it seems they like my kitchen best."

These words were embroidered into samplers in my grandmother's kitchen where memories were made for me and my cousins. Her kitchen was where I first learned to cook, and to appreciate fresh cantaloupe for breakfast, black eyed peas and chicken fried steak and okra and ambrosia fruit salad. Some of the recipes on this site are hers, some are my mom's. Then there are recipes from my mother-in-law. This site is for our family to share recipes, traditional and new.

Use the Navigation panel to the left to find recipes or link to them from the table below.

Favorite Cookbooks	Bread	Breakfast	Casseroles
Desserts	Salads	Entrees	Mexican Food
Special Occasions	Kitchen Tips	Crockpot Cooking	Favorite Beverages
Soup/Stew/Chili	Snacks and Appetizers	Vegetables	Fat Flush/Ultrametabolism

Fat Flush/Ultrametabolism Recipes

BlueStarMom — Tue, 19 May 2009 05:53:27 CDT

There is no abstract available for this page revision.

Catalina Red Enchiladas

BlueStarMom — Tue, 19 May 2009 05:52:38 CDT

This recipe uses the Red Chile Sauce from La Casa Sena in Santa Fe as a base. The heat is largely dependent on the chiles used - sometimes hot and sometimes spicy, if you're lucky, both hot and spicy.

1 T olive oil
2 cloves garlic, finely chopped or pressed
2 shallots, finely chopped
1 T cornstarch
2 T pure red chile powder (preferably Chimayo or other New Mexican red chile)
3 c chicken or vegetable stock
salt and freshly ground pepper to taste

In a saucepan or large skillet, heat the olive oil and saute the garlic and shallots voer medium heat until translucent, about 2 or 3 minutes. Dissolve the cornstarch in 1/4 c of hte cold stock and add it to the pan. Add the red chile. Add the remaining stock and bring the mixture to a boil. Reduce the heat and allow the chile sauce to simmer for between 25 and 30 minutes. Add salt and pepper to taste.

If high quality pure child powder is not available you can use the dried red chiles from a ristra. Select 10 chiles, remove the stem and shake out the seeds. Place the chiles in a heavy saucepan and cover with water. Bring to a boil and simmer until chiles are soft. Puree or blend chiles in blender then strain to make a thick paste of pure chile. Use 1/2 c of this past in lieu of the 2 T powder.

I like to add two bay leaves while the sauce simmers. Remove the bay leaves before using.

I prefer blue corn tortillas for this dish but if they are not available yellow corn will do. These can be individually rolled or stacked.

1 c vegetable oil for frying
12 blue corn tortillas
1 1/2 lb cheddar cheese, grated
1/2 c diced onions
3 c red chile sauce

Heat the oil in a skillet. Immerse the tortillas in the hot oil for 3 seconds per side to soften. Drain on paper towels, place in a large baking dish and keep them warm.

Fill each tortilla with 1/3 c of the cheese, 2 t onion, and 2 T chile sauce. Roll up the toritallas and return them seam side down, to the baking dish. Cover the tortillas with the remaining chile sauce and cheese. Place under the broiler to melt the cheese.

Serve each portion with 1/4 c Spanish rice and 1/2 c posole or beans. Garnish with shredded lettuce and tomatoes.

I like to put a dollop of sour cream on top.

Mexican Food

BlueStarMom — Tue, 19 May 2009 05:52:16 CDT

To borrow a phrase from a former Oklahoma State Senator, I only have one rule about Mexican food, don't eat it more than 3 times a day! I'm looking for salsa recipes that are metabolism friendly.

Catalina Red Enchiladas		Green Chili Chicken Enchiladas

Italian Beef and Tomato

BlueStarMom — Wed, 29 Apr 2009 20:39:36 CDT

Sprinkle 1T Montreal Steak Grillmate seasoning on 1lb. lean stew meat.
Brown meat in 1T olive oil in heavy soup pot.
When meat is browned add 2 cans stewed tomatoes.
Add 2 cans water.
Add 1 T Mrs. Dash original seasoning.
Add 3 chopped carrots.
Add 1 1/2 cups squash rockefeller spinach stuffing -- a mix of frozen spinach, fine breadcrumbs, small amount of grated parmesan cheese

Simmer 30 minutes.

Ultrametabolism Halibut

BlueStarMom — Fri, 24 Apr 2009 18:35:10 CDT

Cajun-Spiked Halibut with Peppers, Mustard Greens, and Baked Sweet Potatoes

Makes 2 servings
Prep time: 5 minutes
Cook time: 45 minutes

2 small sweet potatoes, scrubbed and pierced
1 teaspoon paprika
1 tablespoon minced fresh oregano or 1 teaspoon dried
1 tablespoon minced fresh thyme or 1 teaspoon dried
½ teaspoon cayenne pepper
Pinch sea salt
Two 4- to 6-ounce Alaskan halibut steaks
1 tablespoon olive oil
1 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
1 bunch mustard greens (about ½ pound), trimmed, rinsed, and chopped

Preheat the oven to 400 degrees. Bake the potatoes until soft, about 45 minutes. Combine the paprika, oregano, thyme, cayenne, and salt in a small bowl. Place the halibut on a plate and sprinkle with the seasoning to coat the fish well. Heat 2 teaspoons of the olive oil in a skillet; add the peppers and mustard greens, and sauté on medium heat for 5 to 7 minutes. Add the remaining teaspoon of olive oil and the halibut. Sauté over medium heat for 3 to 4 minutes on each side until browned and cooked through. Serve the fish and vegetables with a baked sweet potato.

Nutrient Notables

Fish and vegetables, per serving: calories 388, carbohydrate 10g, fiber 6g, protein 26g, fat 28g, cholesterol 68mg, sodium 145mg, calcium 120mg Sweet potato, each: calories 100, carbohydrate 24g, fiber 4g, protein 2g, fat 0g, cholesterol 0mg, sodium 41mg, calcium 40mg

Tuesday Chicken

BlueStarMom — Tue, 31 Mar 2009 20:04:43 CDT

2 cooked (I prefer grilled) chicken breasts (about 4 oz. each), chopped
3 c washed romaine lettuce, torn
1/4 c fresh mint, chopped fine
1/2 c shredded carrot
1/2 c shredded daikon

Chop chicken and place in bowl with 1 T Bangkok Padang Peanut Sauce and 1 T Sriracha Sauce and heat in microwave, 2 minutes.

Place lettuce, mint and veggies on plate, top with chicken and sprinkle with white and black sesame seeds. Dress with 1T Bangkok Padang Peanut Sauce, 1 T apple cider vinegar and 1 T flax oil mixed.

Serve with oven roasted asparagus.

Mango Salsa

BlueStarMom — Sat, 28 Mar 2009 16:26:35 CDT

2 ripe mangoes, remove pit and chop
1 yellow pepper, remove seeds and finely chop
1 large jalapeno pepper, remove seeds and finely chop
1/4 c finely chopped purple onion
2 small tomatoes, finely chopped
2 T chopped cilantro
splash of white balsamic vinegar

Mix all ingredients in bowl. Cover and refrigerate.

Very good with chips, even better served over halibut fillets.

Squat on the Rocks

BlueStarMom — Sat, 13 Dec 2008 12:02:07 CST

This is a news crew variation on a flirtini, adapted for hot Oklahoma summers and cold Oklahoma winters.

Equal parts:
Vodka
Pineapple Juice
Lime juice
Champagne
Topped off with slices of fresh lime.
Served over ice.