Tomatillo Salsa from Superica

Ingredients

1 ½ lbs tomatillos, husks removed, cut in half
1 avocado, pitted and peeled
2 or 3 serrano peppers, stemmed
¼ small onion, coarsely chopped
2 garlic cloves
1 large bunch cilantro, tough stems removed
1 ½ tsp kosher salt

Instructions

In a blender combine the tomatillos, avocados, serranos, onion, garlic, cilantro, and salt.
Puree until smooth, about 1 minute. Taste and add more salt as needed. Serve or store in an air-tight container in the refrigerator for 2-3 days. Makes about 5 cups.

Pineapple Pecan Cheese Ball

INGREDIENTS

2 8-ounce packages cream cheese, softened

⅓ cup finely diced green or red pepper

¼ cup thinly sliced green onion

20-ounce can crushed pineapple, very well drained

2 teaspoons seasoned salt

2 teaspoons Worcestershire sauce

2 cups crushed pecans

INSTRUCTIONS

1. In a large bowl, mix together the first 6 ingredients and ½ cup of the pecans until

thoroughly combined. Shape into a ball, cover and allow to chill in the refrigerator for at

least 8 hours or preferably overnight.

2. Before serving, roll the cheese ball in the remaining pecans. Place on a platter and serve with crackers.

Sausage Cheese Balls

1 
lb bulk sausage

1
(10 ounce) package sharp cheddar cheese (grated)

2 
cups Bisquick baking mix

Allow cheese and sausage to reach room temperature.

Place in mixing bowl with Bisquick and blend until smooth. (I've had great success using my hand-held electric mixer to incorporate ingredients).

NOTE: Mixture will be quite dry.

Line a cookie sheet with aluminum foil.

Spray well with vegetable oil spray.

Press/roll mixture into 1 inch balls by hand; place on cookie sheet about 1 inch apart.

Bake in 400 degree Fahrenheit oven for 10 to 12 minutes, or until golden brown.

Drain on paper towels.

Crusty Artisan Bread

Crusty Artisan Bread

Ingredients

2 cups warm water

1 packet of yeast (about 2 teaspoon)

1 ½ teaspoon salt

2 teaspoon sugar

1 teaspoon olive oil

4-5 cups flour

2 T corn meal

Instructions

1. Add yeast to warm water and allow to sit for 5 minutes

2. Sprinkle 2 tbsp corn meal onto a large baking sheet

3. Add sugar, salt and olive oil to yeast water mixture

4. Add the flour starting with four cups

5. Mix/knead by hand or in your mixer until dough comes together and no longer sticks to edges of bowl. You will most likely need to add the additional fifth cup of flour (once it is not sticking continue to knead for 3-5 minutes)

6. With floured hands divide dough into two equal pieces and form each piece into a ball

7.  Place dough balls (4-5 inches apart) on the baking sheet that has been sprinkled with corn meal (make sure each dough ball is coated generously with flour)

8. Using a serrated knife, make a tic tac toe design on the top of each ball

9. Cover loosely with plastic wrap and allow to rise for 40-60 minutes or until dough has doubled in size

10. Preheat oven to 500 degrees

11. Uncover dough that has doubled in size and place on middle rack in your preheated oven

12. Throw 3-4 ice cubes in the bottom of the oven and close door (this is the magic step that makes the crust on the bread AMAZING!

13. Bake for 15-20 minutes or until bread is golden brown
14. Remove bread from oven and cool on rack

Tricia's Famous Salads

"Mimm's Balsamic Vinaigrette Salad Dressing"

3/4 cup Balsamic Vinegar

1/2 cup olive oil

1/2 cup canola oil

1 Tbsp. sugar

1 Tbsp. course grain mustard

1 tsp. pepper

1 tsp. salt

1 tsp. savory

1 tsp. rosemary

Served over a bed of mixed salad greens, toasted walnuts, slice pears (or green apples), white raisins, and goat cheese. 

Spicy Vinaigrette Salad Dressing

1/4 cup canola oil

2 Tbsp. cider vinegar

2 Tbsp. sugar

1/2 tsp. salt

8 dashes Tabasco sauce

pepper (I use lots of pepper!)

1 Tbsp. chopped fresh parsley

Served over a bed of mixed salad greens, sliced strawberries (or mandarin oranges), caramelized pecans (or almonds), Gorgonzola cheese.  I go heavy on the vinegar, Tabasco sauce, and pepper.  I usually put in a mason jar and shake vigorously to get it to blend well. 

(from Tricia Simpson)

Tomato-based Bread Dipping Oil

quite similar to Aqua Terra...
1T minced garlic
1T minced onion
2T creole mustard
1T dry oregano
5 cans diced tomatoes
2 1/2 c evoo
1c balsamic vinegar
1/2 c sugar
1t pepper
1t salt

Mix all. Let stand. 
Serve chilled with dense white bread (e.g. Ciabatta.)

Baked Brie

• Preheat oven to 425°F. Coarsely chop pecans. Chop jalapeño into tiny cubes. In small bowl, combine jalapeño and preserves; mix well.
  
  
  Cut Brie in half horizontally. Place one half Brie, cut side up, onto center of large round stone. Spread half the apricot mixture evenly over the bottom half of Brie. Top with half of the pecans and remaining half of Brie, cut side up. Spread remaining apricot mixture over the Brie; sprinkle with remaining pecans. 
  
  
  Using bread knife, cut baguette on a bias into twenty-four 1/4-inch-thick slices. Arrange baguette slices around Brie; spray lightly with olive oil. Bake 8-10 minutes or until baguette slices are golden brown and Brie begins to soften. Remove from oven; let stand 5 minutes before serving. 

Sausage Stuffed Mushrooms

(adapted from Ina Garten)

Ingredients
30 extra-large white mushrooms
5 tablespoons good olive oil, divided
2 1/2 tablespoons red wine vinegar
1 pound sweet Italian sausage, removed from the casings
6 scallions, white and green parts, minced
2 garlic cloves minced
1 1/3 cup panko crumbs
8 ounces cream cheese
2/3 cup freshly grated Parmesan
2 1/2 tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper

DirectionsPreheat the oven to 350 degrees F.

Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and red wine vinegar. Set aside.

Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it’s completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, stir in the cream cheese and continue cooking until it has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.

Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.

(in the foreground... accompanied by twice-baked potatoes :))

Cheese Crisps

1 stick margarine, room temperature

1 cup sharp grated cheese

1 cup self-rise flour

1 cup Rice Krispies

Dash of paprika or cayenne pepper

Cream margarine and cheese. Add flour, mix well. Stir in ½ of Rice Krispies, then mix other half in with hands. Place in rolled balls on ungreased cookie sheet; press with fork.

Preheat over to 400 degrees, then turn down to 350 degrees. Bake 10 minutes.

Cowboy Caviar

Ingredients

3 Roma tomatoes seeds removed, diced
2 avocados diced
⅓ cup diced red onion (optional)
15 ounces canned black beans 1 can, rinsed and drained
15 ounces canned black eyed peas 1 can, rinsed and drained

15 ounces canned garbanzo beans 1 can, rinsed and drained
1 ½ cups frozen corn kernels thawed
1 bell pepper diced, any color
1 jalapeño seeds removed, finely diced
⅓ cup chopped fresh cilantro
Tortilla chips for serving

Dressing

⅓ cup olive oil
2 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1 teaspoon granulated sugar
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon garlic powder

Instructions
Combine tomatoes, avocado, onion, black beans, black eyed peas, corn, pepper, jalapeno pepper, and cilantro in a large bowl. Toss/stir well so that ingredients are well-combined.
In a separate bowl, whisk together olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder.
Pour dressing over other ingredients and stir/toss very well.
Keep refrigerated. If not serving immediately, be sure to toss/stir well before serving.

Baby Quiches

I took these two recipes and combined them to make my own.

I experimented making them with crusts, but decided the crusts were distracting.

12 eggs

1.5 c milk

1.5 c. half & half

salt & pepper to taste

fresh spinach

fresh tomatoes, deseeded

sauteed portabella mushrooms & baby asparagus (with a little olive oil and salt)

fontina cheese (sliced, cut into thin strips)

swiss cheese (sliced, cut into thin strips)

Coat muffin tins (24 count) with spray oil.

Blend the first 4 ingredients.

Layer all ingredients in the greased muffin tins, starting with the egg mixture and ending with the egg mixture.

Bake at 375 Degrees for about 20 minutes or until egg mixture is set.