Wednesday, July 29, 2009

mango salsa

2 mangos, diced
3 tbsp diced red onion
1/2 jalapeno, diced small
1/4 cup chopped fresh cilantro
1 tbsp fresh lime juice

Mix all ingredients in small bowl. Season with salt and pepper. (Can be made 6 hours ahead. Cover and chill.)

pico de gallo

we've had two bbq's here in the past week, the second one was tonight. Last week it was my dad's sister visiting, this week it's my mom's brother! it's so great having all these family get togethers...i love trying all these recipes out! here's some of the things i've made for my guinea pigs.

Pico de Gallo
from CDkitchen

3 large tomatoes diced
1 large onion diced
2 tablespoons diced Jalapenos
1/2 cup fresh cilantro (diced)
1/2 teaspoon garlic powder
1 tablespoon olive oil
1 tablespoon white vinegar
Mix all ingredients together in large container until well blended. Season to taste with salt and pepper. Allow to set for at least 6 hours, better if allowed to sit overnight.

**this was delicious!

Tuesday, July 28, 2009

sweet and sour chicken

sweet n' sour chicken. super easy, super delish!

found it in my recipe binder (which i reorganized today, thankyaverymuch) and it says it's from a 1991 friends magazine, so there ya go. easy enough for primary kids, easy enough for me, i always say.

Sweet and Sour Chicken

3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes.

***i was a rebel and baked it at 350 degrees for 30 minutes, turning once and adding pineapple after 15 min. i needed it to finish at the same time as the rice...turned out great!

Wednesday, July 15, 2009

avocado corn salsa

I made this for a potluck 4th of July BBQ, and it was a hit! Nothing but bits of corn stuck to the bowl by the time fireworks started. I got the recipe here, but here is the whole thing.

Avocado Corn Salsa

1 avocado, peeled, seeded & finely diced
1 cup fresh or frozen corn kernels
2 medium tomatoes, seeded & finely diced
2 - 3 tbsp. lime juice
1 tbsp. finely chopped fresh cilantro
1/2 - 1 tsp. minced jalapeno pepper
1/2 tsp. salt

In a medium bowl, gently combine all ingredients. Cover & refrigerate until ready to serve. Serve with chips.

*I doubled the recipe and also added half a red onion, which really tasted good!

cheesecake brownies

 YUM. They are oh so yummy and rich and cheesecakey and chocolatey. Joanna even said, and I quote," These are the best thing you've ever made". Now, I obviously did not come up with the recipe, but hey-I'll take the credit for the mixing and baking. :) So go try them!

Black and White Cheesecake Brownies
Link Here

Nonstick cooking spray
2 cups plus 2 tablespoons all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 sticks butter, softened
2 cups granulated sugar
3 large eggs
2 1/2 teaspoons vanilla extract
8 ounces cream cheese, softened
1/2 cup confectioners' sugar

Preheat oven to 325 degrees. Coat a 9-by-13-inch baking dish with cooking spray. Line dish with parchment, leaving a 2-inch overhang on both long sides, then spray parchment.

Sift flour, cocoa powder, baking soda, and salt into a large bowl. In another bowl, cream butter and granulated sugar with a mixer until smooth. Add 2 eggs and 2 teaspoons vanilla, and beat until smooth, scraping down sides of bowl. Reduce speed to low; add flour mixture. Increase speed to medium; beat until incorporated.

Reserve 1 cup of dough; cover, and refrigerate. Press remaining dough into bottom of prepared dish. Refrigerate for 30 minutes. Bake until base is set and edges are puffed, 22-25 minutes (don't overbake or this brownie layer will be too hard and crumbly). Let cool in dish on a wire rack.

Mix cream cheese, confectioners' sugar, and remaining egg and 1/2 teaspoon vanilla in a medium bowl. Spread over cooled base; crumble reserved dough on top. Bake until filling is set, 25 to 30 minutes. Let cool in dish on wire rack, then lift out using overhang. Cut into 24 squares. Squares will keep, covered and refrigerated, for up to 3 days.