Jalapeno-Pepper Jack Cornbread Biscotti

Soups are one of my go-to meals during the fall and winter months. I usually serve some sort of bread on the side for dipping, but sometimes regular bread or cornbread can get boring. I found this recipe while flipping through the October issue of Southern Living, and I knew that I needed to make this soon. They have several variations, and I'm eager to try them all (see bottom of post for other variations).

My man gave these the stamp of approval served alongside a bowl of chili (I served them with Pumpkin Turkey Chili). They didn't get as hard as the biscotti that I've made in the past. I'm not sure if it's because I didn't bake them long enough or if this is how they're supposed to be. Regardless, they were delicious, and I'll make them again and again.


Jalapeno-Pepper Jack Cornbread Biscotti

Ingredients:
2 (6-ounce) packages buttermilk cornbread-and-muffin mix (I used Martha White brand)
1 cup (4-ounces) shredded Pepper Jack cheese
1 jalapeno, seeded and finely chopped
1/4 cup cold butter, cut into pieces
3 large eggs, divided
1/4 cup buttermilk

Directions:
Step 1:
Preheat oven to 350-degrees. Combine cornbread mix, 3/4 cup grated Pepper Jack cheese, and chopped jalapeno in a food processor bowl. Add butter, and pulse 5 to 6 times or until crumbly.

Step 2:
Whisk together 2 eggs and buttermilk. With processor running, gradually add egg mixture through food chute, and process just until well moistened. (Batter will be thick.)

Step 3:
Spread dough into a 12- x 4-inch rectangle on a parchment paper-lined baking sheet using lightly greased hands. Lightly beat remaining egg; brush over dough. Sprinkle with remaining cheese.

Step 4:
Bake at 350-degrees for 20 minutes or until pale golden brown and firm. Let cool on baking sheet on a wire rack for 10 minutes. Reduce oven temperature to 300-degrees.

Step 5:
Gently slide loaf (on parchment paper) onto a cutting board, and cut loaf diagonally into a 1/2-inch thick slices using a serrated knife. Place slices, cut sides down, on a baking sheet lined with a new sheet of parchment paper.

Step 6:
Bake at 300-degrees for 15 to 20 minutes on each side or until golden and crisp. Let cool on a baking sheet on a wire rack 15 minutes. Serve warm. Store in an airtight container up to 3 days, or freeze up to 2 weeks.


Other Variations:

Parmesan-Pepper Cornbread BiscottiOmit jalapeno. Substitute 1 cup freshly grated Parmesan cheese for the Pepper Jack. Add 2 teaspoons pepper and 3/4 teaspoon chopped fresh rosemary to food processor in Step 1. Proceed as directed.

Bacon-Cheddar-Chive Cornbread BiscottiOmit jalapeno. Substitute 1 cup shredded sharp Cheddar cheese for the Pepper Jack. Add 1 tablespoon chopped fresh chives and 4 cooked bacon slices, crumbles, to food processor in Step 1. Proceed as directed.

Parmesan-Garlic Cornbread BiscottiOmit jalapeno. Substitute 1 cup freshly grated Parmesan cheese for the Pepper Jack. Reduce eggs to 2. Add 1 large garlic clove, minced, and 1/4 teaspoon salt to food processor in Step 1. Brush 2 tablespoons melted butter on top of dough rectangle before baking. Proceed as directed.

Source: Southern Living October 2011 Issue

Cheese Straws

 

This past weekend, my mom and I traveled to Kansas City to visit my sister and brother-in-law. We had a blast! There are so many shops and restaurants up there that we don't have here in Alabama, so of course we shopped 'till we dropped and ate until we about popped. One of the shops we visited was Sur la Table. I now realize that I've been pronouncing the name of the store in my southern American accent instead of French (::blushing::). I walked out of the shop with several knick knacks, and my mom bought a cookie press that we used to make these cheese straws. I've never used a cookie press before, so I was excited to get into the kitchen and learn.

These cheese straws were delicious, but the only thing missing was the cayenne pepper. My sister has the most sensitive taste buds when it comes to spicy foods and doesn't even keep red pepper in her house. Blasphemy, I know, but I won't judge!

Cheese Straws

Ingredients:
1 (8-ounce) block sharp cheddar cheese, shredded (we used extra sharp)
1 stick butter, softened
Pinch of cayenne pepper (or more to your liking)
1/2 teaspoon salt
1 1/2 cups all-purpose flour

Directions:
Preheat oven to 350-degrees.

Beat the first 4 ingredients at medium speed with a stand mixer until blended. Gradually add flour, beating just until combined.

Use a cookie press with a star-shaped disk to shape mixture into long ribbons, following manufacturer's instructions, on parchment paper-lined baking sheets. Cut ribbons into 2-inch pieces

Bake for 12 to 16 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container for up to 1 week (although several people have told me that they last much longer).

Source: You Know What You Oughta Do

Baked Parmesan Tomatoes

If you are searching for the perfect match for a grilled cheese sandwich, you should try these little suckers! They taste like little pizzas. You can get creative with the cheese and herbs to make it your own. I can't wait to try a slice fresh mozzarella topped with a basil leaf for a caprese or margarita pizza flavor.
I made one change to the recipe, which added a few more calories. The original recipe says to slice the tomato in half, and sprinkle the toppings on each half. I cut the tomato into 4 pieces and added the toppings to each piece. Of course, this added a bit more cheese to each serving, but I just felt like the 1/2-inch slices would be easier to cut/eat. The nutritional info at the bottom reflects the original recipe.

Baked Parmesan Tomatoes

Ingredients:
4 tomatoes, halved horizontally (I sliced each one into 4 slices)
1/4 cup freshly grated Parmesan cheese
1 teaspoon chopped fresh oregano
1/4 teaspoon salt
Freshly ground pepper, to taste
4 teaspoons extra-virgin olive oil

Directions:
Preheat oven to 450-degrees F.
Place tomatoes cut-side up on a baking sheet lined with aluminum foil. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.
Yield 4 servings

Nutritional Info (per serving): 91 calories; 6g fat; 4mg cholesterol; 6g carbs; 3g protein; 2g fiber; 355mg sodium; 363mg potassium

Source: Eating Well

Sauteed Broccolini with Garlic

I had never tried broccolini until last week, but I knew I was going to love it. I'm a huge broccoli fan, and this is very similar in flavor. It's commonly referred to as baby broccoli, and it can be steamed or sauteed just like broccoli can. I actually prefer the broccolini since the stems aren't as thick, but unfortunately my grocery store doesn't carry it. I had to go to a specialty grocery store to find it, but I was okay with that since it was for our anniversary dinner.

The broccolini was tender with a slight crisp and had a subtle garlic flavor.  This will be on our menu in the future, for sure.


Sauteed Broccolini with Garlic

Ingredients:
1 bunch of broccolini
2 Tablespoons olive oil
1 garlic clove, finely chopped
1/4 teaspoon salt
1/8 teaspoon black pepper

Directions:
Cook broccolini in a 6-quart pot of boiling salted water until stems are crisp-tender, about 5 minutes, then drain in a colander.

Heat oil in a skillet over moderately high heat until hot but not smoking, then saute the garlic, stirring, until pale golden, about 30 seconds. Add the broccolini, salt, and pepper and cook, stirring, until heated through, about 2 minutes.

Source: Epicurious; originally from Gourmet Magazine November 2004

Grape Salad

This salad may sound and look a bit awkward if you've never heard of it before. I turned my nose up to it when I first learned of it from my mom. However, when I tasted it for the first time, I was smitten. If you think about it, it's not all that weird. We make dips for fruit, so why not go ahead and mix the fruit and the dip together. Sometimes I wonder why I don't think of genius ideas such as this.

Even my man loves this salad (although he may not admit it to you). He says it's a "girl food," but that doesn't stop him from eating it. :)  

I like to sprinkle a little brown sugar on top of the salad, but that part is optional.
I also used greek yogurt instead of sour cream. Greek yogurt can be substituted for sour cream in most all recipes, and it has lots of protein in it. Those of you who know me well know that I absolutely cannot live without my greek yogurt... Chobani brand in particular. There IS a difference in the greek yogurt brands, and I've found that Chobani is my favorite.

Grape Salad

 Ingredients:
4 cups red grapes (or any other color and/or combination)
1 cup fat free Greek yogurt (I recommend the Chobani brand)
1/2 cup Splenda
1 teaspoon vanilla
8-ounces fat free cream cheese
1 cup chopped pecans
Brown sugar (optional)

Directions:
Wash and dry grapes and set aside.
Mix the next 4 ingredients (through cream cheese) in a large bowl until combined. Stir in the grapes and pecans until all grapes are covered with creamy mixture. Sprinkle brown sugar on top before serving, if desired.

Source: Meg Brooke (my mom)

Low Fat Baked Onion Rings

I'm a sucker for fried foods. I love the crunch I get when taking a bite. Why do fried foods have to taste so good but be so bad for you?
Well, thank heavens for Panko bread crumbs and corn flakes! Now I can have my crunch and eat it, too (and my hips don't have to regret anything).
These onion rings have so much flavor, and they are so easy to make... Not to mention that one serving is only about 75 calories. You can't beat that! I'll definitely be making these again

                                     


Low Fat Baked Onion Rings

Ingredients:
1 medium onion, sliced into 1/4-inch rings
2 1/4 cups low fat buttermilk
1/2 cup Panko bread crumbs
1/4 cup Italian seasoned whole wheat bread crumbs
1/4 cup crushed corn flake crumbs
Salt, to taste
Olive oil baking spray

Directions:
Place slices of onion in a shallow dish. Pour the buttermilk over the top and let them soak for about 1-2 hours, refrigerated.
Preheat oven to 450-degrees. Line 2 baking sheets with parchment paper or foil.
Combine Panko, bread crumbs, and corn flakes in a large dish, season with salt.
Dip each soaked onion ring into the crumb mixture; coat well. Place rings onto two cookie sheets. Lightly spray with olive oil baking spray.
Bake for 12 minutes or until golden brown. Serve immediately.
Yields 2 servings

Nurtritional Info (per serving): 74.7 calories; 0.6g fat; 14.7g carbs; 1.6g fiber; 1.7g sugar; 2.9g protein

Source: Gina's Skinny Recipes

Asparagus with Balsamic Tomatoes

This is probably at the top of my list right now for my favorite side dishes. Asparagus is one of my favorite vegetables, and many times I'll just roast it in the oven with olive oil and a little salt and pepper. Even though roasted asparagus is delicious, this recipe knocks the roasted one right out of the water. The tang from the tomatoes and balsamic vinegar mixed with the creamy crumbles of goat cheese make this irresistible. I'll definitely be making this more in the future.

Ingredients:
1 pound asparagus, trimmed
2 teaspoons extra-virgin olive oil
1 1/2 cups halved grape tomatoes
1/2 teaspoon minced fresh garlic
2 Tablespoons balsamic vinegar
1/4 teaspoon salt
3 Tablespoons crumbled goat cheese
1/2 teaspoon black pepper

Directions:
Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.

Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes. Stir in vinegar; cook 3 minutes. Stir in salt. Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper.
Yield: 4 servings

Nutritional Info (per serving): 69 calories; 3.9g fat; 3g protein; 6.5g carbs; 4mg cholesterol; 16mg iron; 181mg sodium; 45mg calcium

Source: Cooking Light

Baked Oven Fries

I made these oven fries last week, and I apologize for just now getting around to posting them. I was so happy with how these turned out. The only thing I would do differently is cut them a little thicker. Mine cooked a little faster than the directions called for. Next time I'll cut them at least 1/3 or 1/4-inch thick.
One of the reasons I love this recipe is because I don't have to deal with the frying pan. I always get nervous when I fry things because of all the oil that bubbles and pops; not to mention the stench it leaves in the house and in my hair and clothes. These baked up nicely in the oven without me having to worry about them. I'll definitely be making these again and again.

Baked Oven Fries
Ingredients:
3 russet potatoes, peeled and cut lengthwise into even sized wedges
5 Tablespoons vegetable, canola or peanut oil, divided
3/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon ground black pepper, plus more to taste

Directions:
Preheat oven to 475-degrees. Place the potato wedges in a large mixing bowl. Cover with hot water; soak for 10-30 minutes. Put 4 tablespoons of the oil onto a heavy rimmed baking sheet. Tilt the sheet side to side to evenly coat the pan with oil. Sprinkle the pan evenly with the salt and pepper. Set aside.

Drain the potatoes. Spread the wedges out on layers of paper towels or on clean kitchen towels. Pat dry with additional towels. Wipe out the now empty bowl so it is dry. Return the potatoes to the bowl and toss with the remaining tablespoon of oil. Arrange the potato wedges on the prepared baking sheet in a single layer. Cover tightly with foil and bake for 5 minutes. Remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15-20 minutes, rotating the baking sheet after 10 minutes. Using a metal spatula and tongs, flip each potato wedge keeping them in a single layer. Continue baking until the fries are golden and crisp, 5-15 minutes. Rotate the pan as needed to ensure even browning.

When the fries are finished baking, transfer to a paper-towel lines plate to drain some of the grease. Season with additional salt and pepper to taste. Serve warm.

Source: Annie's Eats

Sweet Cheesy Biscuits

These biscuits remind me a lot of the Jim 'N Nick's cheese biscuits. They're slightly sweet from the vanilla and sugar, but you could probably add less if  you prefer less-sweet biscuits. I like to make these to go along with soups, and it also goes will with BBQ dishes.
These are super easy to make, and clean-up is a breeze.

Sweet Cheesy Biscuits
Ingredients:
1 1/2 cups Bisquick
3/4 cup buttermilk
3 Tablespoons sugar
1/4 teaspoon vanilla
1 cup Cheddar cheese, shredded

Directions:
Preheat oven to 425-degrees. Stir together all ingredients just until combines. Scoop into a mini muffin pan coated with cooking spray. Bake 12-15 minutes, until golden.
Yield: About 20 mini muffins

Source: Plain Chicken

Risotto Cakes

Every time I make risotto, there is always a lot left over. I never know what to do with it, and it doesn't have the right texture when re-heated. I've been hearing of people making risotto cakes with their leftover risotto, so I thought I'd give it a try. I'm so glad I did because it was absolutely delicious. I made one of those just-add-water gravy mixes to drizzle on top, and we had a nice meal. I'm looking forward to making many more risotto cakes in the future and trying out different toppings. I'm thinking marinara sauce with sprinkles of fresh basil would be nice.

Risotto Cakes
Ingredients:
2 cups Risotto
1 cup Panko breadcrumbs
2 Tablespoons olive oil
Topping of your choice (gravy, marinara sauce, Parmesan cheese, etc.)

Directions:
Shape risotto into 4 round patties (about 3-1/2 inches wide). Dredge in breadcrumbs.
Cook patties in hot oil in a non-stick skillet over medium-high heat for 3 to 4 minutes on each side or until golden brown. Serve warm with desired topping(s).

Source: Southern Living June 2008 issue

Cornbread Pancakes

This recipe is originally for cornbread waffles, but I made them into pancakes since I don't have a waffle maker. I served them with Santa Fe Chicken on top, and they were a huge hit! The chunks of corn kernels inside the pancakes give them a nice texture. This recipe makes several pancakes, and they were just as good the next night. I just placed them in the toaster oven for a couple of minutes, and they were as fresh as the night before. I'll definitely be repeating this recipe in the future.

Cornbread Pancakes

Ingredients:
1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
2 1/2 teaspoons baking powder
2 Tablespoons sugar
3/4 teaspoon salt
1 large egg
1 1/2 cups milk
1/4 cup butter or margarine, melted
1 (11-ounce) can white shoepeg corn

Directions:
Stir together the first 5 ingredients in a large bowl. Stir together egg and next 3 ingredients; add to cornmeal mixture, stirring just until dry ingredients are moistened.

Bake in a preheated, oiled waffle iron just until crisp -OR- make them into pancakes on a buttered non-stick skillet.
Yield: 12 (4-inch) waffles or pancakes

Source: Southern Living, February 1998

Cheddar Jalepeno Cornbread

I wanted to try a new recipe of cornbread to go along side my soup recipes. I made a Southwest Chicken and Corn Chowder (recipe found here), and this cornbread sounded like it would be perfect. Aubrey loves jalapenos, so he really enjoyed this recipe. His brother also came over and ate several pieces of it. I'll definitely make it again. It's a tad bit on the sweet side, so you can reduce the amount of sugar if you want to make it less sweet. I think I'll use 2 tablespoons next time instead of 1/4 cup.


Cheddar Jalapeno Cornbread

Ingredients:
3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 Tablespoons baking powder
2 teaspoons salt
2 cups milk
3 eggs, lightly beaten
1 cup (2 sticks) butter, melted
2 1/2 cups cheddar cheese, grated
1/2 cup sliced scallions, divided
3 Tablespoons fresh jalapeno peppers, seeded and minced

Directions:
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, whisk together the milk, eggs, and butter. Stir the wet ingredients into the dry ingredients until most of the lumps are dissolved. Do not over mix! Mix in 2 cups of the grated cheddar cheese, about 1/3 cup scallions and the jalapenos. Allow the mixture to sit at room temperature for 20 minutes.

Meanwhile, preheat the oven to 350-degrees. Grease a 9x13-inch baking pan. Spread the batter into the prepared pan and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares.

Source: Let's Dish

Cole Slaw

I gave Aubrey a BBQ Guru Digi Q for Christmas, and he has already smoked three pork butts. He has already perfected the smoking process, and the pork is the best I've ever put in my mouth (I'll post on that later).
Cole slaw goes great with BBQ, so I knew I had to learn how to make my mother-in-law's recipe. Cole slaw is one of those recipes that I'm really picky about. I like a good vinegar flavor to my slaw, and it shouldn't be too creamy. I love the addition of bell peppers in this recipe; they really take the slaw to the next level. I also tend to go heavy on the pepper, so adjust to your taste.
This recipe makes enough to serve about 10-12 people. It can easily be cut in half.


Jenny Bishop's Cole Slaw

Ingredients:
2 packages chopped cabbage
1 medium onion, chopped
1 green bell pepper, chopped
12-ounces (about 1 1/2 cups) Hellman's Mayonnaise
3 Tablespoons white vinegar
1 Tablespoon garlic powder
1 Tablespoon Lawry's Seasoned Salt
1 Tablespoon sugar or 2 packets of Equal or Splenda
1 to 1 1/2 teaspoons black pepper, or to taste

Directions:
Stir together the chopped cabbage, onion, and bell pepper in a large bowl.
In a medium bowl, combine the rest of the ingredients to make the dressing.
Combine the dressing with the vegetables and stir until combined. Refrigerate for several hours; preferably overnight.

Source: Jenny Bishop

Tabasco-Cheddar Biscuits

I made these biscuits to go along with the Broccoli and Cheese soup I made the other day. I literally whipped these up in a matter of minutes. My man loves Tabasco sauce. He puts it on everything, and I mean EVERYTHING! I knew he would enjoy these. I'll definitely be making these again since they're so easy and delicious. I loved how the cheese oozed out of the biscuits. I love crispy cheese.


Tabasco-Cheddar Biscuits

Ingredients:
1 cup Jiffy All-Purpose Baking Mix or Bisquick
2-ounces sharp cheddar cheese, diced into tiny cubes
1/3 cup skim milk
2 teaspoons Tabasco sauce

Directions:
Preheat oven to 450-degrees.
In a mixing bowl stir the baking mix and cheddar together. Add the milk and stir until just combined. Sprinkle the two teaspoons of Tabasco over the dough; stir until the dough is streaked throughout with the Tabasco, but not integrated completely. Drop 9 equal sized dollops of dough onto a parchment paper or Silpat lined baking sheet. Bake for 10-12 minutes, or until the tops are golden brown and the biscuits give only slightly to the touch. If desired, sprinkle some extra Tabasco over the tops of the freshly baked biscuits for more spice.
Yield: 9 biscuits

Nutritional Estimate (per biscuit): 93 calories; 10g carbohydrates; 5g fat; 3g protein

Source: A Bird in the Kitchen

Sweet Potato Casserole

This is always one of the stars on my plate during the Thanksgiving and Christmas holidays. I never know whether to eat it for dinner or dessert. Most of the time I eat it with my main meal, but it would be a good dessert, as well since it's so sweet.
Many people eat the sweet potato casserole that has toasted marshmallows on top. However, I grew up with my family always making the one with the crunchy praline topping. Thankfully my hubbie did, too! In fact, this recipe was given to me by his mom.

Jenny B's Sweet Potato Casserole

Ingredients:
4 cups cooked and mashed sweet potatoes
1/2 cup butter, melted
1/3 cup evaporated milk
1 cup white sugar
2 teaspoons vanilla extract
2 eggs, beaten

Praline topping
1 cup light brown sugar
1/2 cup all-purpose flour
1/3 cup butter, cut in cubes and softened
1 cup chopped pecans


Directions:
With an electric mixer, mix together mashed sweet potatoes, 1/2 cup melted butter, evaporated milk, sugar, vanilla and eggs. Spread sweet potato mixture into a greased 9x13-inch baking dish.

In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, and stir in pecans. Sprinkle pecan mixture over the sweet potatoes.

Bake for 25 minutes in a preheated oven at 350-degrees.

Source: Jenny Bishop

Fried Onion Strings with Spicy Fry Sauce

These little things may be thin, but they sure are dangerous. Before I even realized it, Aubrey and I had almost knocked out a whole onion. They are like a blooming onion from Outback Steakhouse sans the bloom. And even though they're fried, they aren't very greasy if you drain them on a few paper towels.
The spicy fry sauce reminds me a lot of Guthrie's sauce. I'll definitely be making this more often to add to hamburgers and as a dip for french fries and chicken fingers. It's absolutely amazing! You can adjust the red pepper to suit your taste buds.

Onion Strings

Ingredients:
1 whole large yellow onion
2 cups buttermilk
2 cups All-purpose flour
1 Tablespoon (scant) salt
1/4 teaspoon (to 1/2 teaspoon Cayenne (red) pepper
1 quart (to 2 quarts) Canola oil
Black pepper, to taste


Directions:
Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.
Combine dry ingredients and set aside.
Heat oil to 375-degrees. A candy thermometer comes in very handy here.
Grab a handful of onions, throw them into the flour mixture, tap to shake off excess, and plunge into hot oil. Fry for a few minutes and remove as soon as golden brown. Repeat until onions are gone.
And the words from Pioneer Woman's mouth: "Eat before your family sees them. Repeat with another onion, because they'll be really mad if they didn't get any."

Definitely make the spicy fry sauce below to dip these little suckers into:

Spicy Fry Sauce

I doubled this recipe:
Mix together 1/3 cup Mayonnaise, 2 Tablespoons Ketchup, and 1 teaspoon Cayenne Pepper (use less if you have a sensitive mouth).

Source for onion strings: Pioneer Woman
Source for sauce: Pioneer Woman

Arroz Rojo con Achiote (Red Rice with Achiote)

If there was one thing I was worried about cooking for the big birthday party, it was this rice. I wasn't sure how multiplying the ingredients x 3 would work out in the cooking process. Even though it took significantly longer to cook, and it burned a little bit on the bottom (but not scorched), I thoroughly enjoyed this. I think other people did too, because several got up to get seconds.
I ordered the achiote paste from a Mexican grocer, but I believe you could use tomato paste as a substitute. They have the same consistency and a similar flavor. Achiote paste is made from the red seeds of the annatto tree. It's an ingredient used a lot in the Yucatan peninsula.

Ingredients:
2 medium-large ripe tomatoes, chopped, or 1 can (14.5 oz) chopped tomatoes, drained
1/2 cup chopped white onion
2 cloves garlic, chopped
1 Tablespoon achiote paste (probably can substitute tomato paste)
1/3 cup safflower or canola oil
2 cups medium- or long-grain white rice
3 cups chicken broth
1 green bell pepper
5 fresh flat-leaf parsley sprigs, chopped, plus a few sprigs for garnish
1 teaspoon sea salt, or to taste

Directions:
In a blender, puree the tomatoes, onion, and garlic. Add the achiote paste and blend until well mixed. Pass the mixture through a sieve.

Meanwhile, roast the peppers. Use long-handled tongs to hold them over a gas-stove burner until their skins are evenly blistered and charred, about 5 minutes; or roast directly over a very hot charcoal or gas grill. Alternatively, roast under a preheated broiler, turning occasionally, until evenly blackened and blistered, 6-8 minutes. Transfer to a paper or heavy-duty plastic bag or a damp kitchen towel and leave for 5 minutes before peeling. To peel, use your fingertips to peel away the blackened and blistered skins. If any areas resist, use a knife or rinse under running cold water. Don't worry if charred bits remain. Slit the peppers open and use your fingertips, a small spoon, or the tip of a small, sharp knife to remove the seeds and white veins. Chop the pepper and set aside.

In a heavy saucepan over medium heat, warm the oil. Add the rice and cook, stirring, until it starts to turn light gold, about 5 minutes. Stir in the tomato puree and fry, scraping the pan bottom occasionally, until the puree is absorbed, about 3 minutes. Stir in the broth and add the bell pepper, parsley sprigs, and salt. Reduce the heat to medium-low, cover and cook the rice for 25 minutes. When the rice is almost cooked through, remove the pan from the heat and leave covered for 10 minutes.

Toss the rice with a fork, then spoon into a warmed bowl, garnish with parsley sprigs, and serve.

Source: Savoring Mexico

Honey Glazed Carrots

My mother-in-law bought a new cookbook, and I found so many recipes that I want to make. Many of them are recipes that have eggnog as a main ingredient, so I'll try those during Christmas. There are other recipes, such as this one, that use readily available ingredients.
Aubrey and I love cooked carrots. The honey and citrus flavors pair well together, and the carrots are perfectly tender. This will definitely be a go-to side dish for us.

Ingredients:
1 1/2 quarts water
1 pound pack of whole carrots, diagonally sliced about 1/2 to 3/4-inch thick
2 Tablespoons butter
2 Tablespoons honey
1/2 teaspoon grated fresh orange rind
1/2 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon fresh parsley, chopped
Orange rind curls for garnish (optional)

Directions:
Boil water in a pot over medium heat. Add carrots and cook 10 minutes or until tender. Drain well. Return carrots to pot, add butter and next 4 ingredients. Cook, stirring occasionally, 3-5 minutes or until glazed. Stir in parsley. Garnish, if desired and serve immediately.
Makes 4-6 servings

Source: Southern Living Christmas Cookbook

Crispy Potato Cakes

I'm a big fan of The Next Food Network Star. Last season Melissa D'Arabian won her own show, which she calls, Ten Dollar Dinners. I love the idea of a show that teaches you how to cook on a budget. I think that's a good thing for anyone to learn how to do. We never know when times will get tough, especially with the economy the way it is now.
These potato cakes are a delicious and budget friendly side item. I like to make these when we have breakfast for supper (my favorite). We like to dip these in ketchup, but you could eat them plain or dip them in ranch dressing or whatever else you fancy.

The first time I tried to make this, I used a 10-inch non-stick skillet. It didn't work too well. I've found that the small non-stick skillet works much better. It cooks more evenly and doesn't fall apart when flipping it.

Ingredients:
2 Tablespoons vegetable oil

2 Tablespoons butter
2 large russet potatoes, peeled and grated
Salt and black pepper, to taste
2 Tablespoons fresh chopped parsley leaves (optional)

Directions (these directions are for a 10-inch skillet. Use less potato if using the small skillet):
In a nonstick skillet, heat the vegetable oil and butter over medium heat. Press grated potato into pan. Season with salt and pepper. Let cook undisturbed until crisp on the bottom, 8 to 10 minutes. Gently flip onto a plate and then slide other side into pan to cook. Salt and pepper second side. Cook another 5 to 10 minutes, until potato cake is cooked through and nicely browned. Cut into wedges, sprinkle with parsley and serve.

Source: Food Network

Pepper Jelly-Glazed Carrots

A co-worker has been staying with us for the past couple of nights, and I was excited to be able to entertain a hot dinner for her. Tonight I made the Mushroom Chicken Bake that I make frequently (If you click on the link to the chicken, please excuse the picture of it... I really didn't know much about photography at that time. What am I saying? I STILL don't know much about photography. I just like to play with it), and I served it with these carrots and some garlic bread. I was really pleased with how these carrots turned out. Aubrey said they were the best things since sliced bread, and my co-worker really enjoyed them, too! I used the pepper jelly that I made during Christmas. I made a couple of changes to the cooking time and amount of ingredients, which I will include in this entry. For the exact recipe, please click on the link at the bottom of this post.

Ingredients:

1 (1- pound) package baby carrots
1 (10.5 ounce) can chicken broth
1 Tablespoon butter
1/2 (1/2 pint) jar red pepper jelly... so that would be 1/4 pint (about 1/2 cup)

Directions:
Combine carrots and chicken broth in a skillet over medium high heat. Bring to a boil, and cook, stirring often 10-12 minutes or until carrots are crisp-tender and broth is reduced to 2 Tablespoons.

Stir in butter and red pepper jelly, and cook, stirring constantly, about 10 minutes or until mixture is thickened and glazes carrots.

Yield: Makes 6 servings

Source: Southern Living