ROASTED GREEN CHILI PEPPERS

I have always used commercially roasted green chili's, but recently discovered that they are loaded with salt, so I started roasting fresh ones.

Poblano and Anaheim peppers are pretty spicy when raw, but when you roast them, they turn very mellow and delicious. They are one of those roasted veggies that you can "put in anything" and it adds just a little extra zing to any Mexican recipe. I love them in chili, tacos, rice, enchiladas, etc.

There are so many different peppers in the market these days, just make sure you look for Poblano or Anaheim (they are MUCH larger than the small spicy peppers like jalapenos).

Personally, I like Anaheim peppers because they are identical to the canned Ortega mild green chile's (in a can), but of course they taste better because they are fresh.
 

 

 

 

Poblano peppers are DARK green and shiny

 

Anaheim Peppers are lighter green

 

 

 

?

First, wash and dry the peppers, then put them under the broiler about 3" under the flame, on high. This not only cooks the peppers, but it chars the outer thin skin so it can be EASILY peeled off.  Turn the peppers every 2 or 3 minutes until they look blistered and dark on all sides. Total time under the broiler depends on how big the peppers are, but normally about 10 minutes total.

 

 

?

Peppers will have big black blisters on them (which is what you want). Immediately put them in a plastic bag (or in a bowl with tight fitting lid) and let them sit undisturbed for 15-20 minutes. This steams the outer skin and makes it easy to peel right off.

Remove from the plastic bag and you will be able to pull off the THIN wrinkled skin of the pepper, almost in one big piece. Some people like to leave little bits of charred skin on the pepper, it's your choice. 

The skin of these peppers is very thin, like this, and it will slip right off of the cooked pepper.

 

After you peel the skins off, pull out the stem and slit the pepper open. Pull out the seeds and any veins (it just takes a second. It's OK if you leave in a few seeds.

Cut the cooked and cleaned pepper into pieces.

 

 

?

They are ready to use in any recipe you like!! You will need to cook and dice 1-2 peppers to get the same amount of "ready to use" cooked peppers that usually comes in the Ortega can.

The cooked peppers stay good in your fridge for 3-4 days and do very well in the freezer for up to 3 months.

 

 

Some people char their peppers right on the open flame of their gas range. I have an electric oven, so I use this broiler method.

Canned Ortega green chile's have a LOT of salt in them, so this is a healthy alternative for those of us watching salt intake.?

CHOCOLATE WHOOPIE PIES

This recipe makes a Whoopie Pie that is light as air and very tender. I like to wrap them individually (after they are completely cool) which makes them perfect for lunch boxes. They are also very popular at potlucks and bake sales.

 

Preheat oven to 450� and spray cookie sheets with cooking spray

WHOOPIE PIE COOKIES

2 cups sugar
1/2 cup shortening (no substitutions)
2 eggs
1 cup sour milk (*see note below)
1 cup BOILING water
1/2 teaspoon salt
1 cup unsweetened bakers cocoa
1 teaspoon vanilla extract
4 cups all purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda

*NOTE: To get sour milk,  put 1 teaspoon of lemon juice in a cup and then fill it up with milk; let it stand for 5 minutes.

DIRECTIONS
Beat the eggs, shortening (I use butter flavored Crisco) and sugar in a large bowl until very smooth, scraping sides.

In a separate bowl, mix sour milk, boiling water, salt, cocoa and vanilla. Stir till smooth.

In another bowl, mix the flour, baking powder and baking soda.

PUT IT ALL TOGETHER

Mix the cocoa-liquid mixture into the creamed butter and sugar mixture. Mix well.  Gradually add the flour mixture and beat until smooth.   Let batter sit for 5 minutes.

BAKE

Drop batter (about 2 tablespoons per cookie) onto greased cookie sheet and bake at 450� for 5 to 7 minutes. NOTE: My electric oven takes 5 minutes (don't over bake because at this high temperature, the cookies will burn quickly).

Cool cookies on a wrack.  When they are completely cool, put two cookies together with filling.

 

FILLING

1 cup  UNSALTED butter at room temperature
2 cups powdered sugar
2 teaspoons vanilla extract
(1) 7 ounce container of marshmallow fluff

Cream the room temperature butter until fluffy (takes about 3 minutes on high speed).

Add the powdered sugar, one cup at a time, beating well in between each addition.

Add the marshmallow fluff and vanilla and whip on high until well mixed.

ASSEMBLY
Add a nice thick layer of filling in between two cookies. If they aren't going to be eaten immediately, wrap them in plastic wrap. Recipe makes 24 pies.

?

MAC and CHEESE BITES

This is such a fun (and easy) recipe. It is great for kids parties or teen parties and you can even jazz them up for adult appetizers. They stay warm for quite a while, but are even tasty at room temperature (nice and creamy).

Mildly seasoned for picky toddlers (perfect size), or add a little zip by using half cheddar and half pepper jack cheese and/or bacon bits.

1/2 pound elbow macaroni
2 tablespoons butter
2 tablespoons flour
1  1/2 cups milk
2 cups shredded sharp cheddar cheese (divided)
2 ounces cream cheese
1/2 teaspoon salt
1/4 teaspoon pepper
small pinch of cayenne
1 beaten egg

Boil the elbow macaroni in SALTED water for 8 minutes, then drain and set aside. Preheat oven to 400� and spray MINI muffin pan with cooking spray.

Note: Salting the water is important. If you don't you will have to increase the amount of salt in the sauce.

In medium size pan, melt butter and stir in flour until smooth and bubbly, let it simmer for about 30 seconds or so.

Slowly add the milk (whisk while you add it) and bring it to a simmer (it will thicken just a little).

Stir in 1 1/2 cups of the cheese (set aside the other 1/2 cup) and add the cream cheese, salt, pepper and cayenne. Stir to melt.

Mix the cooked macaroni, the cheese sauce and the beaten egg. Spoon mac and cheese into greased mini muffin cups and top with just a few shreds of the remaining cheddar cheese.

Bake at 400� for 15 minutes.  IMPORTANT: Let cool for 5 minutes before you take them out of the pan.

NOTES: I cook mine for 14 minutes, then put them under the broiler for the last minute (but watch them so they don't over brown).

NOTES: If you like a little spice, use half shredded sharp cheddar cheese and 1/2 pepper jack cheese.

NOTES: You can even sneak in some finely chopped broccoli for color.

 

This recipe makes about 4 dozen mini bites

 

 

ENJOY !!!

 

Original recipe found at www.chef-in-training.com   (and adapted by Coleen's Recipes)?

LEMON SUGAR COOKIES

School is right around the corner and whether you need to pack a school lunch or just have the cookie jar full when the kids hit the kitchen in the afternoon, this is the perfect cookie. Super simple and very flavorful, this recipe is a keeper.

LEMON SUGAR COOKIES

3 cups all purpose flour
1 cup butter flavored Crisco
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
2 eggs
1  1/2 cups sugar
3 tablespoons milk
2 teaspoons lemon extract
1 teaspoon vanilla extract

Mix the flour, sugar, baking soda, cream of tartar and salt together. Cut in the butter flavored Crisco (like you would a pie crust).

Add the eggs, , milk and extracts and beat until smooth. This will be very thick, so a stand mixer works best.

Roll into three log shapes (about 2" in diameter) and chill for at least an hour or overnight. Slice into 1/3" disks and roll the disks in sugar.

Place on lightly greased baking sheet (about 2" apart) and bake in pre-heated 375� oven for 9-11 minute. My electric oven takes 10 minutes exactly. Cool on a baking rack.

ENJOY !!! 

 

NOTE: I know there will be questions/comments about butter flavored Crisco vs. butter. I have not tried this recipe with butter.?

SOAP SLIVERS

Do you always have a container of bar soap remnants like this in your bathroom? I know we did!!

I have NO IDEA why we feel compelled to save bits of soap, but we  do. We keep adding to the jar (in case of a soap emergency I guess?). Well, recently there were so many soap skeletons in the jar that I just had to throw them away I couldn't just throw them out, so I decided to do something with them.

I broke them up into small pieces about this size:

 

Then, because I thought it might melt easier, I pulsed them a few times in my food processor:

 

I put the "soap crumbs" in a heavy pot and added JUST ENOUGH water to BARELY cover the soap (use as little as possible). Turn the burner on to medium and heat just until the soap melts a little (it happens fast) and GENTLY stir (if you stir fast, you will get bubbles). It will look like this when it gets warm, then remove from the heat. NOTE: Not ALL of the soap chips will melt, but that's OK.

Line a cupcake pan with paper liners and fill each one with this "soap mush" (I used an ice cream scoop).

Let them sit at room temperature for 24 hours and then peel off the paper liners and put the "soap cakes" on a rack:

Now here is where you need patience. You CAN use these little soaps right away, but they will dissolve VERY quickly. If you want them to last as long a regular bar of soap, you'll need to air dry (cure) them on the rack for two weeks or even longer.

They smell wonderful, so I've had no problem aging them (they smell like a wonderful air freshener).

They do shrink quite a bit as they dry out, so keep that in mind when you are filling up the cupcake papers.

Soap isn't expensive, so this is more of a FUN project rather than a money saver project.  It would also be a fun project for kids to do.

HAVE FUN !!!?

FRESH PEA SALAD

Summer Pea Salad, jazzed up with crisp bacon and sweet cherry tomatoes is one of my favorites. It is one of those great salads that travels well and tastes even better after it has been in the fridge for a day or two.



1 pound fresh green peas (or 16oz. bag of frozen green peas)
1/4 cup finely chopped red onion
1/2 cup peeled and grated carrot
1/2 cup finely chopped celery
1 cup thinly sliced mushrooms
1/2 cup red bell pepper chopped fairly small
3 slices of crisp bacon cut up (optional but delicious)
1/2 cup sharp cheddar cheese shredded (I use a little more)
cherry tomatoes, cut in half (sweeter the better)
toasted sunflower seeds

Fresh green peas are the best in this salad, but when they are not available, frozen peas work very well too.  Microwave peas (covered) with 1 tablespoon of water for about 3 minutes or until slightly cooked (but not soft) then drain and cool.

In a large bowl, mix all of the above ingredients together (except the bacon, cherry tomatoes and sunflower seeds), then gently fold in the dressing.

Dressing
3 heaping tablespoons of light mayonnaise
1 tablespoon freshly squeezed lemon juice
2 teaspoons sugar
1/4 teaspoon black pepper
1-2 tablespoons milk
Whisk the ingredients together and gently fold into salad. Cover and chill.

Just before you serve it, gently fold in the cut up cherry tomatoes, crisp bacon and toasted sesame seeds (save a few for decorating the top).


NOTE: Every microwave cooks at a different rate, so keep an eye on your peas when you microwave them. You don't want them to get overcooked and mushy.

ENJOY !!!?

QUICK AND EASY TOMATO PORK LOIN CHOPS

If you are looking for a quick, easy and delicious pork chop recipe, this is it!! It is so simple.....and a DELICIOUS change for your weeknight menu.

1 tablespoon olive or vegetable oil
4 3/4" thick boneless pork loin chops*
1 cup chopped onion
8 ounce tomato sauce
1/4 cup water
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon dry oregano
1 teaspoon Worcestershire
1/2 teaspoon sugar

Brown the pork (I do this in an electric skillet) in the vegetable oil, then remove and set on a plate (it will cook the rest of the way later).

In the same pan, saute the chopped onion until it is soft and the cut edges turn just slightly golden. Add everything else and stir until well mixed.

Put the pork chops back in the sauce and simmer, slowly, for 30 minutes (turn the pork chops over a couple times within that 30 minutes).

After 30 minutes, top with shredded Monterrey Jack cheese and put the lid back on for a few minutes (no heat) until cheese melts.

 

Sauce will be nice and thick. Serve with rice or noodles and make sure you include a nice big spoon of sauce with each pork chop

 

*Note: I buy a small 1 1/2 pound pork loin roast (NOT pork tenderloin), and then slice it into nice thick slices for this recipe.

 

 

ENJOY !!!?

CLASSIC MOIST YELLOW CAKE

Everyone needs a GOOD yellow cake recipe and this one is delicious, super moist, super tender, and it freezes well.  There are so many uses for this versatile cake: bake it in a  9 x 13 for a potluck buffet; make it into a huge batch of cupcakes; make a DELICIOUS strawberry shortcake, plus many others.

 

 

 

CLASSIC MOIST YELLOW CAKE
4 large eggs at room temperature
2 egg yolks  at room temperature
1 1/4 cups buttermilk (divided) at room temperature
2 teaspoons vanilla extract
3 cups CAKE FLOUR  (spooned into cup and leveled off)
2 cups granulated sugar
1 tablespoon + 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup UNSALTED butter (room temperature)

Preheat oven to 350� and spray the bottom and sides of two 9" round cake pans with vegetable spray + line the bottom of each pan with parchment paper (or waxed paper in a pinch) and then spray the paper. Set aside.

Note: The order in which the ingredients go together seem a little backwards, but never fear, it works and produces a cake with wonderfully light texture and taste

In a small bowl whisk together the 4 whole eggs + 2 egg yolks and 1/4 cup of the buttermilk (you'll use the rest later) and add vanilla. Whisk until well mixed, set aside.

Sift the cake flour (cake flour tends to get little lumps in it) then whisk it together with the sugar, baking powder and salt. Using a electric mixer, add the room temperature butter and the remaining 1 cup of buttermilk. Mix on low until everything is well blended, then turn the speed up to medium and beat until the mixture is light and fluffy (2 minutes).

Add the egg-buttermilk mixture to the batter (adding one third at a time, making sure its well incorporated before adding more egg). Beat until you can't see the egg anymore, but don't over beat.

If you are making cupcakes, this recipe will make 24 large cupcakes.

 

If you are making a layer cake, pour batter into two 9" prepared pans and bake at 350� for 30-35 minutes or until a toothpick inserted in the center comes out clean.

single layer -- recipes makes two layers

Let the cakes cool in the pan for about 10 minutes, then (to loosen the sides of the cake) run a sharp but THIN knife blade around the inside edge of the pan. Turn cake out onto cooling rack and completely wrap HOT CAKE with plastic wrap. Cool completely before frosting.

 

ENJOY !!!?

LIPTON ONION SOUP MIX CLONE

We are approaching "party fixin's" season and many of us will be making dips and other recipes that require an envelope of onion soup mix. This recipe tastes JUST LIKE LIPTON ONION SOUP MIX (well, actually it tastes even better because it's such a full flavor).

It's made of pantry staples and it has no soy; it's gluten free; no MSG; you can use low sodium bullion and you can pronounce ALL of the ingredients (not to mention it is very budget friendly).

I am NEVER buying boxed

Lipton Onion Soup mix again!!

 

This clone recipe is GREAT for dips, pot roast, meat loaf, or anything you would normally use the onion soup mix for.

 

4 tablespoons DRY instant minced onion (toasted)

2 tablespoons LOW SODIUM beef bullion granules

1/4 teaspoon onion powder (not onion salt)
1/4 teaspoon DRY parsley flakes

1/8 teaspoon celery seed CRUSHED (important ingredient)

1/8 teaspoon paprika
1/8 teaspoon black pepper

 

Equals a  single 1 1/4 oz.

envelope of soup mix.

 

NOTES: It is not necessary, but I toast the DRY instant minced onion in a hot DRY pan for a few minutes (watch it closely). When it turns golden, remove from the pan immediately or it will continue to get darker. Toast them until they are this color:
 

 ?

NOTES: Make sure you crush the celery seed (and don't leave it out). A mortar and pestle or spice grinder work well for this.

 

 

 

NOTES: If you use the GRANULAR TYPE beef bullion (and you are going to make a sour cream type dip) you'll have to mix everything together and let it sit in the fridge for 20 minutes or so........so the bullion granules can dissolve. After 20 minutes, just stir and the granules will disappear.

 

NOTES: This sounds like a LOT of onion, but it is just right!!

 

 

?

CARAMEL STICKY BUNS

If you have a sweet tooth, or if you want to really impress your breakfast guests (or potluck friends), this is the recipe for you. It is completely decadent and one of those recipes that you will find yourself going back to again and again.

 

BUNS
3 1/2 to 4 cups bread flour
1/2 cup sugar
1 teaspoon salt
2 envelopes dry yeast (I use 2 scant tablespoons)
1 cup very warm milk (not hot)
1/4 cup butter (room temperature)
1 egg

In the bowl of your stand mixer, mix 2 cups flour, 1/2 cup sugar, salt and yeast.  Add warm milk, soft butter and egg. Beat with electric mixer on low for one minute, scraping the sides of the bowl frequently, then beat on medium speed for another minute.

Add the rest of the flour (1/2 cup at a time), beating well in between each addition. The recipe calls for 3 1/2 to 4 cups of flour. I got a beautiful dough, easy to handle at 3 1/2 cups. Knead the dough by hand (or machine) for five minutes.

Grease (I use cooking spray) the bowl and put the dough back in. Cover loosely with plastic wrap and set in a warm spot for 1 1/2 hours or until dough is double in size.

While your dough is rising, make the filling and caramel topping.

FILLING
1/4 cup granulated sugar
1 teaspoon cinnamon
2 tablespoons butter (room temperature)
Mix the sugar and cinnamon and set aside the butter.

CARAMEL TOPPING
1 cup brown sugar (I use dark brown, but light brown is ok too)
1/2 cup butter (room temperature)
1/4 cup light corn syrup
1 cup pecans roughly chopped (optional)

Put the brown sugar and butter in a saucepan and bring it to a boil (stirring constantly). Remove mixture from heat immediately and stir in light corn syrup, set aside.

After dough has risen, turn out onto counter and pat all the air out of it. Gently roll into a 10x15 rectangle and spread with the reserved 2 tablespoons butter. Sprinkle with cinnamon sugar filling and roll up, starting with longest side. Pinch seam together and cut into 1" slices.

Pour the caramel topping into a 9 x 13 pan and sprinkle with pecans if you are using them. Top with sliced dough sections (not too close together). Cover loosely with plastic wrap and let it rise for 30 minutes. The dough will rise quite a bit, so don't crowd the slices. 

Bake in preheated 350� oven for 30 to 35 minutes (my electric oven took 28 minutes), or till golden.

Remove from oven and let sit in pan for 2 minutes. Turn over onto heat proof plate and DON'T REMOVE THE PAN FOR 3 MINUTES (this gives the caramel sauce time to drizzle back down over the buns).

Remove pan and serve warm.  Makes 15 rolls.

ENJOY !!!?