Updated Recipes

Just wanted you to know that I have updated my recipes so that they are now sorted into categories and are also searchable. So now when you are in a hurry, you can find some inspiration...in a jiffy!

Have fun cooking!

Jicama Carrot Orange-Chipotle Slaw

Tuesdays at our house used to be know as Take-Out Tuesday. But now, they are more like Try-Out Tuesdays. I know, I can hear you laughing out loud; but it is true. I am home on Tuesdays so that is the day of the week that I try new recipes. So since it is Tuesday, here is the new recipe.

Tonight we had Lime Tortilla Chicken (see Feb post) and Jicama Carrot Orange-Chipotle Slaw. The recipe is by Rachel Ray and was featured in Food Network magazine and recommended by a friend. Kelly was right, it was terrific. Next Jicama recipe: Jicama Slaw by Bobby Flaw.

Jicama, Carrot Orange-Chipotle Slaw
Rachel Ray, foodnetwork.com

1/4 cup orange marmalade
1 orange, zested and juiced
2 tablespoons adobo sauce
1/3 cup white wine vinegar
1/3 cup canola oil
1 pound of jicama root, peeled
2 cups carrots
1/4 cup freshly chopped cilantro leaves

Whisk the marmalade with orange juice, chipotle sauce, vinegar and oil. Cut the jicama into pieces to fit in the feeder of a food processor. Place shredder attachment blade in bowl and shred the jicama and carrots. Toss jicama and carrots with dressing and cilantro. Serve. (If you are making this ahead, leave the dressing off until ready to serve.)

Let me know what you think, even my kids liked it!

Our Favorite Breadsicks

So I tried a new breadstick recipe tonight, another favorite on the Sisters Cafe Blog. It was a huge hit! I put Parmesan cheese on the top and the kids loved it. Anthony says they need more garlic. Anyway, give them a try. They are very easy to make and super fast. (I did use my Kitchen Aid mixer to knead them, its so much faster.) I haven't tried it with 1/2 white and 1/2 wheat flour, but I am sure it would work great. Have fun baking!

Our Favorite Breadsticks
Melanie, sisterscafe.blogspot.com

1 1/2 cups warm water
1 Tablespoon yeast
2 tablespoons sugar
3 1/2 cups flour
1/2 teaspoon salt
Butter for pan

Dissolve yeast in warm water. Add sugar and let it sit and bubble for a few minutes. Add the salt and flour. Knead for 3 minutes. Let the dough rest for 10 minutes. Melt 3-4 tablespoons of butter and pour most of it onto a cookie sheet. Roll dough to cover cookie sheet. Brush remainder of butter on breadsticks and sprinkle with garlic salt, Parmesan cheese, and parsley (or whatever seasonings you like). Raise for 10-20 minutes. Preheat oven to 375 and bake for 20 minutes, or until golden. You can roll them out to fit a cookie sheet and they will be puffy and soft. If you prefer a thinner, crunchy breadstick roll them to fit a cookie sheet and a jelly roll pan. Either way they are great!

Apple Crisp

This is a super fast dessert that makes the whole house smell great. The instructions are for an 8x8. To fill a 9 x 13 double it. Also, a great add-in is some fresh or frozen craberries. Yum! (I don't peel or slice my apples, I use my Pampered Chef Apple Wedger. Saves time and fingers. Also, it gives the kids an opportunity to help.)

Apple Crisp

Slice and spread in a greased 8x8 pan:

6 peeled apples

Sprinkle with:

1/2 cup sugar
2 tablespoons water

Mix and spread over apples:

4 tablespoons butter
1 cup quick rolled oats
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 cup nutes (optional)
1 teaspoon grated lemon peel

Bake at 350 degrees for 45 minutes or until tender. We like to serve with vanilla ice cream.

Carrot Cookies

These is a HUGE family favorite! I got this recipe from my Grandma Ouzts when I was in college. I love to make these cookies at Easter time because they are so light and cake like. They are even great without the icing.



Carrot Cookies

Cream together:

1 cup shortening
3/4 cup sugar

Add and beat well:
1 egg
1 cup carrots(cooked & mashed)

Add:
2 ½ cups sifted flour
2 tsp baking soda
½ tsp salt
1 tsp orange juice
2 tsp orange rind
1 cup chopped nuts (optional)

Drop by teaspoonfuls on greased cookie sheet. Bake at 375 degrees for 10 - 12 minutes. Spread with the following icing.

Icing:
Grated rind from one orange
Juice of ½ orange
Powered sugar to spreading consistency

Crockpot Southwestern Chicken

My wonderful friend Jenny told me about this website. http://sisterscafe.blogspot.com Be sure to check it out or sign up to follow it. Their recipes are amazing and so tasty! My family loved this as tacos and nachos. This also makes enough if you double it, that you can have it for dinner and then freeze a second meal. My favorite way to cook!



Crockpot Southwestern Chicken

1 small bag frozen corn
1 can black beans
2 large frozen boneless skinless chicken breasts
1 16-oz jar medium salsa, such as Pace medium picante sauce
shredded cheddar cheese
tortilla chips
sour cream
chopped cilantro
diced avocado

Pour bag of frozen corn in bottom of crockpot. Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans and jar of medium salsa. Cook on high for 1 hour, and then on low for 4 hours. (Don't over cook.) Shred chicken with forks. Serve with tortilla chips and add toppings to individual servings.
**It is very important that you use MEDIUM salsa in this. Mild simply isn't flavorful enough. Be sure to serve with tortilla chips, and not tortillas. The salty crunchy chips make this so good!