Cafe Rio Night at Monica's September 25th

The recipes for the Barbacoa Pork, Lime Cilantro Rice and Creamy Tomatillo Dressing came from the following blog:

One good thing by Jillee

Fruit Salsa and Cinnamon Chips

• 2 kiwis, peeled and diced

• 2 Golden Delicious apples - peeled, cored and diced

• 8 ounces raspberries

• 1 pound strawberries

• 2 tablespoons white sugar
•  1 tablespoon brown sugar

• 3 tablespoons fruit preserves, any flavor

• 10 (10 inch) flour tortillas

• butter flavored cooking spray

• 2 tablespoons cinnamon sugar

Directions

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

1. Preheat oven to 350 degrees F (175 degrees C).

1. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.

1. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Mint Limade

Syrup:

1 3/4 cups white sugar
2 cups water
2-3 sprigs fresh mint (just mint, not peppermint or spearmint)

Limeade:

1 1/2 cups freshly squeezed lime juice
8-10 cups cold water
1/2 cup finely chopped fresh mint leavesIce

Garnishes (optional):

Fresh mint sprigs
Fresh lime slices
1/2 cup sugar + freshly grated zest of 1 lime combined (for sugaring the rims of the glasses)

Instructions:

Combine the syrup ingredients in a small saucepan. Bring to a boil and boil for 5 minutes, stirring until the sugar dissolves. Remove from heat and strain the mint leaves. Allow to cool at room temperature or place in the refrigerator. The syrup can be made a few days ahead of time.

When ready to serve, place the chopped mint leaves in the bottom of the serving pitcher. Add the syrup, freshly squeezed lime juice, and 8 cups of cold water. Taste and add additional water to taste (if necessary). If serving over ice, you might want to make it a tiny bit sweeter than you would normally like to account for the dilution from the melted ice.

To make the lime sugar for the rims of the glasses, mix the zest of one lime with 1/2 cup sugar. Using a damp paper towel, wipe around the rim of each glass and then invert the glass into the lime sugar. Carefully fill the sugar-rimmed glasses with ice cubes and pour the limeade into the glasses to serve.

Makes 12-14 servings.

Strawberry Mint Limeade: After pouring into glasses, add a spoonful or two of strawberry sauce to taste. Other berries like blueberries, blackberries, or raspberries can be substituted for strawberries in the sauce to make other variations.

Pico De Gallo

Ingredients

• 1 medium tomato, diced ( I used 4 Roma)
• 1 onion, finely chopped
• 1/2 fresh jalapeno pepper, seeded and chopped
• 2 sprigs fresh cilantro, finely chopped
• 1 green onion, finely chopped
• 1/2 teaspoon garlic powder
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Directions

1. In a medium bowl, combine tomato, onion, jalapeno pepper (to taste,) cilantro and green onion. Season with garlic powder, salt and pepper. Stir until evenly distributed. Refrigerate for 30 minutes.

Fried Ice Cream

Ingredients

1 quart vanilla ice cream

1 cup crushed frosted cornflakes

1 cup sweetened coconut flakes, or 1 cup chopped walnuts, or 1 cup cookie crumbs

2 large eggs

2 tablespoons sugar

Vegetable oil, for frying

Hot chocolate sauce, optional

Whipped cream, optional

Directions:

With an ice cream scoop, form 4 large balls of ice cream. Place on a waxed paper lined sheet and cover with plastic wrap. Freeze for at least 2 hours.

In a bowl, combine the cornflake crumbs with either the coconut, walnuts or cookie crumbs (or any combination). Spread the mixture in a shallow dish.

Dip the ice cream balls in the crumb mixture and freeze for 30 minutes.

In a bowl, beat the eggs and sugar. Dip the coated ice cream balls into the eggs, then roll in the crumb mixture, coating completely. Freeze for 1 hour. (If necessary, or for a thicker crust, roll again in eggs and crumbs until the balls are completely coated.)

Heat the oil in a large pot or fryer to 400 degrees F. One at a time, lower the balls into the oil and fry until golden brown, about 30 seconds to 1 minute. Remove from the oil and place in a dessert bowl. Drizzle with chocolate sauce and whipped cream, as desired. Repeat with the remaining ice cream.

Easter Dinner at Monica's April 17, 2014

Easter Ham
Find out how to do it like Honey Baked Ham Co here:  
http://www.mommyskitchen.net/2012/04/copycat-honey-baked-ham-my-new-go-to.html



Four Cheese Scalloped Potatoes
(from Food Network)

Ingredients
1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
1/2 clove garlic
1/3 cup shredded mozzarella cheese
1/3 cup shredded asiago cheese
1/3 cup shredded raclette or comte cheese
2 pounds russet potatoes, peeled and sliced 1/8 inch thick
Kosher salt and freshly ground pepper
2 cups heavy cream
1/4 teaspoon freshly grated nutmeg
4 fresh bay leaves
1/4 cup grated parmesan cheese
Directions
Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and raclette in a bowl.

Heat the skillet over medium-high heat. Add half of the potatoes, spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. Arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. Dot the potatoes with the remaining cut-up butter.

Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)

Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.

Beans...
...were just beans. 


Fruit Salad
Prep Time: 20 Minutes Cook Time: 20 Minutes Difficulty: Easy Servings: 12

Ingredients
1 cup Sugar
1 cup Water
 Juice Of 1 Orange
 Zest Of 1 Orange
2 whole Vanilla Beans, Caviar Scraped Out (or 2 Teaspoons Vanilla Extract)
4 pints Strawberries, Hulled And Halved
2 pints Blueberries
2 cups Red Grapes, Halved
2 cups Green Grapes, Havled
 Mint Leaves
Preparation Instructions
Place the sugar, water, orange juice and orange zest into a small saucepan and stir to combine. Bring to a boil, then turn the heat to low and simmer for 15-20 to thicken slightly. Set aside to cool, then store in the fridge until cold.

Mix together all the fruit in a large bowl and pour the syrup over the top, tossing gently. Garnish with mint leaves and serve.

Orange Glazed Carrots

Rated:	Prep Time: 5 Minutes	Ready In: 20 Minutes
Submitted By: HEIDI S.	Cook Time: 15 Minutes	Servings: 4

"Baby carrots are simmered in a sweet sauce of orange juice, brown sugar and butter."

INGREDIENTS:

1 pound baby carrots 1/4 cup orange juice 3 tablespoons brown sugar

2 tablespoons butter 1 pinch salt

DIRECTIONS:

1.	Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.
2.	Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.

Hot Cross Buns from The Pioneer Woman

Ingredients

• 2 cups Whole Milk
• ½ cups Canola Oil
• ½ cups Sugar
• 1 package (2 1/4 Teaspoons) Active Dry Yeast
• 4 cups All-purpose Flour
• ½ cups (additional) Flour
• ½ teaspoons (heaping) Baking Powder
• ½ teaspoons (scant) Baking Soda
• 2 teaspoons Salt
• ¼ cups Sugar
• 1 teaspoon Cinnamon
• Spices: Cardamom, Nutmeg, Allspice (optional)
• ½ cups Raisins
• GLAZE
• 1 whole Egg White
• Splash Of Milk
• Icing
• 1 whole Egg White
• Powdered Sugar
• Splash Of Milk

Preparation

Combine 2 cups milk, canola oil, and 1/2 cup sugar in a saucepan. Stir and heat until very warm but not boiling. Turn off the heat and allow to cool until mixture is still warm, but not hot–about 30 minutes.
Sprinkle yeast over mixture. Add 4 cups of flour and stir to combine. Mixture will be very sticky. Cover with a towel and set aside for 1 hour.
Add 1/2 cup flour, baking powder, baking soda, and salt. Stir till combined.
Combine 1/4 cup sugar with cinnamon and whatever other spices you want to use.
Lightly flour surface. Press to slightly flatten dough. Sprinkle a couple tablespoons of the sugar/cinnamon mixture. Sprinkle on about a third of the raisins. Then fold the dough over on itself and flatten again so the dough is “plain” again. Repeat the sugar/raisin process, then fold the dough again. Repeat a third time until all the raisins are used. (You won’t use all the sugar/cinnamon mixture.)
Pinch off ping pong or golf ball-size bunches of dough. With floured hands, quickly roll it into a ball, then turn the edges under themselves slightly. Place on a lightly greased cookie sheet. Cover and allow to rise in a warm place for at least 30 minutes…an hour-plus is better.
PREHEAT OVEN TO 400 degrees
GLAZE
Mix 1 egg white with a splash of milk. Brush onto each roll.
Bake for 20 minutes, give or take, or until tops of buns have turned nice and golden brown.
Remove from pan and allow to cool on a cooling rack.
ICING
Mix 1 egg white with enough powdered sugar for icing to be very thick. Splash in milk as needed for consistency.
Add icing to a small Ziploc bag and snip the corner. Make icing crosses on each roll, making sure they’re completely cooled first.

Caramelized Pineapple With Coconut Sorbet

Serves 4

Hands-On Time: 10m

Total Time: 15m

Ingredients

• 2  tablespoons  unsalted butter
• 1/4  cup  brown sugar
• 1/2  pineapple, cored and cut into 8 half-moons (or 4 canned pineapple rings, cut in half)
• 1  pint  coconut sorbet

Directions

1. Melt the butter in a large skillet over medium heat. Add the sugar and cook, stirring, for 1 minute (the butter and sugar will remain separated).

2. Add the pineapple and cook, swirling the pan, until the pineapple is tender and the sauce is smooth, 4 to 5 minutes per side. Serve the pineapple with the sorbet and drizzle with the sauce.

"Stuffed" Couples Night - Monica Bell and Hollie Andrus

Stuffed Peppers (click here for link)

May 17, 2012
Pizza Night at Monica's

I do love dessert first...
(I used the larger box size brownie and made it in a 10" rather than 9" pan.

Chocolate Mousse Torte

1

pouch (10.25 oz) Betty Crocker® fudge brownie mix

1/4

cup vegetable oil

1/4

cup water

1

egg

2

bags (11.5 oz each) semisweet chocolate chunks (3 1/2 cups)

1/2

cup chopped pecans

1/4

cup toffee bits

1

package (8 oz) cream cheese, softened

1/2

cup powdered sugar

1

teaspoon vanilla

1

pint (2 cups) whipping cream

Additional powdered sugar, if desired

1. Heat oven to 350°F. Grease bottom only of 9-inch springform pan with shortening or cooking spray. In medium bowl, stir brownie mix, oil, water and egg until smooth. Stir in 1 bag of the chocolate chunks. Pour batter into pan; spread evenly. Sprinkle pecans and toffee bits over batter; press in lightly.
2. Bake 27 to 32 minutes or until center is set. Cool completely on wire rack, about 1 hour 30 minutes. Run sharp knife around side of pan to loosen brownie layer.
3. In small microwavable bowl, microwave 1 cup of the remaining chocolate chunks uncovered on High 1 minute; stir until smooth. In medium bowl, beat cream cheese, 1/2 cup powdered sugar and the vanilla with electric mixer on medium speed until smooth. Beat melted chocolate into cream cheese mixture.
4. Reserve 1/4 cup of the whipping cream. In chilled large bowl, beat remaining whipping cream on high speed until stiff peaks form. Fold chocolate-cream cheese mixture into whipped cream until no white streaks remain. Spoon mousse over brownie layer, smoothing top. Refrigerate about 2 hours or until mousse is set.
5. In small microwavable bowl, microwave remaining 1/2 cup chocolate chunks uncovered on High 1 minute; stir until smooth. Stir in reserved 1/4 cup whipping cream until smooth. Run thin, flexible spatula around side of pan to loosen torte; remove side of pan. Spoon warm chocolate mixture over top of mousse, allowing some to drizzle down sides. Smooth top of torte with thin, flexible spatula. Refrigerate 30 minutes or until serving.
6. Just before serving, gently place 4-inch snowflake stencil on torte. Using fine wire-mesh strainer, sift additional powdered sugar over stencil. Carefully lift stencil from torte; repeat for additional snowflakes.

Makes 16 servings

Appetizers:

stuffed baby peppers

ingredients

Prep Onions and Pancetta Vegetable oil cooking spray 2 tablespoons olive oil 3 ounces thinly sliced pancetta, chopped into ¼-inch pieces ½ medium onion, finely chopped ¾ cup ricotta cheese ⅓ cup grated Parmesan cheese ½ cup frozen petite peas, thawed Kosher salt and freshly ground black pepper 24 (2 to 3-inch long) sweet baby peppers

instructions

Prep Onions and Pancetta Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray. Set aside.  In a medium skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 5 to 7 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Add the onion to the pan and cook until translucent and soft, about 5 minutes. Set aside to cool for 10 minutes.

Finish Stuffed Baby Peppers In a medium bowl, combine the onion, pancetta, cheeses, and peas. Season with salt and pepper, to taste.  Using a paring knife, cut 1/2-inch from the stem-end of the peppers. Remove the seeds and veins. Using a small dessert spoon, fill each pepper with the ricotta mixture. Place the filled peppers on the prepared baking sheet and bake for 15 to 18 minutes until the peppers begin to soften. Cool for 10 minutes.  Arrange the peppers on a platter and serve.

Tuscan-Style™ Cantaloupe with Prosciutto
Yields 24 pieces

Ingredients:
1 Dulcinea® Extra Sweet Tuscan-Style™ Cantaloupe, peeled, seeded, and cut into thin wedges/spears
12 Thin slices prosciutto, cut in halves into lengthwise strips
Herb and Olive Oil Vinaigrette:
1⁄2 cup Extra-virgin olive oil
2 tablespoons Balsamic vinegar
1/2 teaspoon Grated lemon zest
2 tablespoons Fresh lemon juice
1/4 teaspoon Dried Italian herb blend
1/8 teaspoon Cracked black pepper
1/8 teaspoon Salt

Directions:Wrap each melon spear in the center with a strip of prosciutto. The prosciutto should stick to itself enough that you don’t need to secure it with a toothpick. Keep covered and refrigerated until ready to serve.
Whisk the vinaigrette ingredients together in a small bowl, and chill until ready to serve. Drizzle the prosciutto wrapped melon with the vinaigrette before serving.
Cut melon spears in half crosswise and wrap with a 1⁄4 of a prosciutto slice for a more petite finger food.
Serve a couple of spears of the wrapped melon over a bed of baby greens or arrugala and drizzle with vinaigrette as a salad or nice first course.

Pizza

The recipe I used came from this book:

 

Basic Dough:

1 tablespoon granulated sugar

1 cup warm (110-115 F) water

1 envelope active dry yeast

3 cups flour

1 teaspoon salt

1/4 cup extra-virgin olive oil

In a mixer, Gently stir together sugar, water, and yeast.  Allow to stand for about 5 minutes until a this layer of foam covers the surface.

Add flour, salt, and oil to yeast mixture.  Attach bread hook and mix until all ingredients are combined.  Continue to knead for 5 minutes until dough is smooth and elastic.  If more flour is needed, gradually add until the dough is no longer sticky.  

Remove dough from mixer and place in a greased bowl, turning once.  Cover with plastic and allow to rise for about 90 minutes.  

Margherita Pizza

Basic Dough

Extra-Virgin Olive oil

2 1/2 cups shredded mozzarella

4 cups chopped, seeded and drained tomatoes

1 tsp dried oregano

salt

1/2 cup grated parmesan

fresh basil

Roll out dough and place on large baking stone. Brush dough all over with olive oil, then evenly cover with the mozzarella cheese, leaving 1/2" border around the the edges.  Cover the cheese with the tomatoes, then sprinkle with oregano, salt to taste, and about half the Parmesan cheese.  Drizzle with olive oil.

Transfer pizza to the very lowest rack in your oven and bake until the crust is golden brown and puffy (about 8 minutes in my gas oven).  Remove from oven, brush crust with olive oil, sprinkle with remaining Parmesan and basil.  Serve immediately.

Sauce:

1 box POMI Italian tomatoes (chopped)

2 tablespoons tomato paste

1 or 2 garlic cloves, minced or pressed

1 tsp dried basil

salt 

freshly ground black pepper

Pour tomatoes into large pan and slightly crush with a fork over medium heat.  Stir in tomato past, garlic, basil and salt and pepper to taste.  Bring the mixture just to a boil, then reduce the heat to low and simmer the sauce, stirring occasionally, until thick and flavorful, 30 minutes to 1 hour.  Remove from heat.

New York Style Pizza

olive oil

3 cups mozzarella cheese

toppings of choice

11/2 tsp basil or oregano

1/3 cup Parmesan cheese

Prepare crust as above. Roll out, brush with olive oil, add mozzarella, then cover with the tomato sauce.  Add one or more toppings, then sprinkle with basil and Parmesan.  Bake about 8 minutes.

Couples Night - Monica Bell & Rani Hiller

Appetizer - Islander Nachos

Ingredients

• 1/3 cup plus 1 tablespoon sugar, divided
• 2 teaspoons ground cinnamon
• 1/3 cup honey
• 1/4 cup butter, cubed
• 8 flour tortillas (8 inches)
• 4 ounces cream cheese, softened
• 1 teaspoon Spice Islands® pure vanilla extract
• 1 container (8 ounces) frozen whipped topping, thawed
• 1/2 cup drained crushed pineapple
• 4 medium bananas, sliced
• 1 cup flaked coconut, toasted
• 1/2 cup chopped macadamia nuts, toasted

Directions

• In a small bowl, combine 1/3 cup sugar and cinnamon; set aside. In a small saucepan, combine honey and butter. Cook and stir over medium heat until blended. Brush onto both sides of tortillas; sprinkle tops with sugar mixture.
• Stack tortillas, top sides up; cut into sixths. Arrange wedges, sugared sides up, in a single layer on ungreased baking sheets. Bake at 400° for 6-8 minutes or until crisp and golden brown. Cool completely on wire racks.
• In a large bowl, beat cream cheese, vanilla and remaining sugar until creamy. Beat in whipped topping until blended. Fold in pineapple. Arrange tortilla wedges on a large serving platter. Spoon cream cheese mixture over wedges. Top with bananas, coconut and macadamias. Serve immediately. Yield: 16 servings.

Chocolate Chip Pumpkin Bread

Rated:	Prep Time: 30 Minutes	Ready In: 1 Hour 30 Minutes
Submitted By: Star Pooley	Cook Time: 1 Hour	Servings: 36

"This spicy pumpkin bread dotted with mini chocolate chips makes a fun holiday treat."

INGREDIENTS:

3 cups white sugar 1 (15 ounce) can pumpkin puree 1 cup vegetable oil 2/3 cup water 4 eggs 3 1/2 cups all-purpose flour

1 tablespoon ground cinnamon 1 tablespoon ground nutmeg 2 teaspoons baking soda 1 1/2 teaspoons salt 1 cup miniature semisweet chocolate chips 1/2 cup chopped walnuts (optional)

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans.
2.	In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.
3.	Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.

Cinnamon Rolls

Basic Sweet Dough

3/4  cup low-fat milk

1/2  cup sugar

1 1/4 teaspoons salt

1/2 cup butter

2  pkgs. active dry yeast

1/3  cup warm water (105-110F)

3  eggs, room temp

5-6 cups all-purpose flour

Place milk, sugar, salt & butter in small saucepan.  Heat over low heat until margarine melts & sugar dissolves.  Cool to lukewarm.

Dissolve yeast in warm water in warmed mixer bowl.  Add lukewarm milk mixture, eggs and 5 cups flour.  Attach bowl & bread hook and mix about 2 minutes.

Add additional flour as needed until dough clings to hook and knead about 2 more minutes.

Place dough in greased bowl, turning to grease top. Cover and allow to rise 1 hour or until doubled.

Cinnamon/Sugar Mixture

1  cup packed brown sugar

1 cup sugar

1/2 cup butter, softened

1/4 cup flour

11/2  tablespoons cinnamon

nuts or raisins, optional

Mix all ingredients together.

Roll out dough to 10 x 24"

Spread mixture over dough and roll up, pinching seam together.  Cut into approx 24-1inch slices.  Allow to rise another hour, then Bake at 350 degrees for 20-25 minutes.

Frost with cream cheese frosting.

Main Course - Flaky Egg Bake

Ingredients

• 3/4 pound bulk Italian sausage
• 1 cup sliced fresh mushrooms
• 1 medium onion, finely chopped
• 1 medium sweet red pepper, chopped
• 1 medium green pepper, chopped
• 6 eggs, divided
• 1-1/2 cups (6 ounces) shredded Havarti cheese
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 cup ricotta cheese
• 1/3 cup grated Parmesan cheese
• 2 tablespoons minced fresh basil or 2 teaspoons dried basil
• 1 cup butter, melted
• 30 sheets phyllo dough (14 inches x 9 inches)

Directions

• In a large skillet, cook sausage, mushrooms, onion and peppers over medium heat until meat is no longer pink and vegetables are tender; drain. Return sausage mixture to skillet. Whisk 5 eggs; add to skillet. Cook and stir over medium-high heat until set; stir in Havarti cheese. Set aside.
• In a small bowl, combine the spinach, ricotta cheese, Parmesan cheese, basil and remaining egg. Brush a 13-in. x 9-in. baking pan with butter. Unroll phyllo dough; trim to fit into pan.
• Layer 10 sheets in prepared pan, brushing each sheet with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Top with half of the sausage mixture.
• Layer with 10 additional phyllo sheets, brushing each with butter; spread with ricotta mixture. Layer with five phyllo sheets, brushing again with butter; top with remaining sausage mixture. Layer with remaining phyllo and butter. Using a sharp knife, cut into 12 rectangles. Cover and freeze casserole for up to 3 months.
• To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40-50 minutes or until golden brown and heated through. Yield: 12 servings. 
  
  Editor's Note: Look for phyllo dough in the frozen pastry section.