(makes 3 cups)
Ingredients
Directions
Source: 12Tomatoes for Recipe
INGREDIENTS
Drain pineapple: reserve 2 tbsp. juice. Set aside. Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender.
Cover and blend until smooth.
Pour into two 1-quart freezer zipped bags.
Store bags flat in freezer.
Freeze 1 1/2 hours or until slushy.
Stir pineapple slush gently into whipped cream until slightly blended in large bowl.
Return to freezer until completely frozen, about 1 hour and serve
Crusty Bread (simplysogood)
3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon Instant or Rapid-rise yeast
1 1/2 cups water
In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 – 18 hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.
Ingredients
2 tablespoons light brown sugar
3/4 cup plus 1 tablespoon granulated sugar
1 loaf challah bread, cut into 3/4-inch cubes
9 large egg yolks
4 teaspoons vanilla extract
2 teaspoons ground cinnamon
3/4 teaspoon table salt
2 1/2 cups heavy cream
2 1/2 cups milk
2 tablespoons unsalted butter, melted
Vanilla Sauce
2/3 cup sugar
4 tablespoons cornstarch
1/2 teaspoon salt
3 1/3 cups cold water
6 tablespoons butter
4 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
Preheat the oven to 325 degrees. Combine the brown sugar and 1 tablespoon of granulated sugar in a small bowl. Set aside.
Bread the bread cubes out on 2 rimmed baking sheets. Bake, tossing occasionally until dry, about 15 minutes. Switch the trays from the top racks, to the bottom halfway through. Cool the bred cubes about 15 minutes, then set aside 2 cups.
Whisk the yolks, remaining 3/4 cup sugar, vanilla, cinnamon, and salt together in a large bowl. Whisk in the cream and milk until combined. Add the remaining 8 cups of cooled bread cubes and toss to coat. Transfer the mixture to a 13″x9″ baking dish and let stand. Occasionally press the bread cubes into the custard until the cubes are thoroughly saturated, about 30 minutes.
Spread the reserved bread cubes evenly over the top of the soaked bread mixture and press gently into the custard. Use a pastry brush to spread melted butter over the top. Sprinkle brown sugar mixture evenly oer the top. Place the bread pudding on a rimmed baking sheet and bake on the middle rack until it sets and pressing the center of the pudding reveals no runny liquid. This should take about 45 to 50 minutes. Let it cool on a wire rack until it’s warm, about 45 minutes.
Meanwhile, combine the sugar, cornstarch, and salt for the sauce in a saucepan. Stir in the water until it’s smooth. Bring to a boil over medium heat, then cok and stir for 2 minutes until thickened. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve with the warm pudding.
10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese ( I like the Kraft Tex Mex)
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream ( I use Greek yogurt)
1 (4 oz) can diced green chillies (these are not hot)
1. Preheat oven to 350 degrees. Grease a 9×13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don’t want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.
Mix 1 large avocado with 3 egg yolks, add 1 tsp. cilantro and 3 tsp lime juice, 1 tbsp red onion. Pinch of salt and pepper. top with a dash of chili or paprika.
No Straining, just Stirring
Pasta, Tomatoes, Veggie Broth, Olive Oil, and Seasonings (details below)
Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! – Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta
Ingredients
12 ounces pasta (I used Linguine)
1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish
Directions
Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .
ITALIAN BAKE
3 pounds chicken breasts (cooked & cut into bite size pieces)
6 Italian sausage links
2 jars or spaghetti sauce (I use Hunt’s in the can – cheaper & just as good!)
1 pound of pasta, penne, macaroni, shells or what ever you like
1 large package of pizza cheese
1 onion
2 large bell peppers – red & green, cut into chunks
Cut up chicken, onion, peppers and sausage.
Boil pasta and drain (don’t over cook)
Mix pasta, sausage, onion, peppers, chicken and sauce.
Put in a large deep dish. If it won’t all fit, make a little side dish to freeze for lunch later.
Top heavily with cheese.
Bake at 325 degrees for about 45 minutes or until golden and bubbly.
Ingredients
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dried minced onion
4 garlic cloves, minced
1 tablespoon extra virgin olive oil
1/2 cup balsamic vinegar
8 boneless, skinless chicken thighs (about 24 ounces) or breasts
sprinkle of fresh chopped parsley
Directions
Combine the first five dry spices in a small bowl and spread over chicken on both sides. Set aside. Pour olive oil and garlic on the bottom of the crock pot. Place chicken on top. Pour balsamic vinegar over the chicken. Cover and cook on high for 4 hours. Sprinkle with fresh parsley on top to serve.
Nutrition Info
Servings: 8* Calories per serving: 133* Fat: 5g* Cholesterol: 70mg* Sodium: 222mg* Carbs: 4g* Fiber: 0g* Sugars: 3g* Protein: 17g* Points+: 6*
Cierra's Country Life 