Salsa

We have been so excited around here as our Wisconsin Badgers are in the Final Four.  Last Saturday's win against Arizona was the most suspenseful and exciting game I have ever watched.  The game is tonight against Kentucky and we are all hoping for another win.  Hopefully it won't be as suspenseful because I don't think my heart can take it!  We are so very proud of our Badgers and coach Bo Ryan.  GO BADGERS!

This is my favorite, easy, anytime salsa.  It's a perfect snack for the game and it's Badger Red!  The easy part is that it all goes into a food processor, a few pulses and it's done.  Also you don't have to wait for tomato season to make this as it uses canned tomatoes.  I love the bright red color and the bright fresh taste.  I'll go as far as saying this is better than the salsa I make with fresh tomatoes.

This recipe comes from Pioneer Woman.  Check out her recipe here as she has step by step photos.  With all her recipes, once you look at all the photos, you want to make it!  Everything that I've made from her blog and cookbooks have been delicious.
  Now that the salsa is made, I'll just relax and enjoy a sample before the party starts.  YUM!

Ingredients:

1 can (28 Ounce) Whole Tomatoes  (do not drain juice, you will use it)

2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)

1/4 cup Chopped Onion

1 clove Garlic, Minced

1 jalapeno, quartered And Sliced Thin

1/4 teaspoon Sugar

1/4 teaspoon Salt

1/4 teaspoon Ground Cumin

1/2 cup Cilantro 

1/2 whole Lime Juice

Instructions:

This is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.

Combine whole tomatoes with 1/2 of the juice, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like adding more of the tomato juice if needed.  

Refrigerate salsa for at least an hour. Serve with tortilla chips.

Smooth Hummus

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I found this recipe for Ethereally Smooth Hummus on the blog Smitten Kitchen and it's the best hummus I've ever made.  The secret to this smooth hummus is removing the skins from the chickpeas.  Who knew, I didn't, and now that I do, I'll always make it this way.  It takes a little time but it's so worth it.  Once that's done it comes together quickly in a food processor.  Another thing I like about this recipe is it uses the reserved juice from the beans to thin out the hummus instead of using olive oil.     This way the olive oil is just used as a garnish.  This will be my go to hummus recipe for now on.       

• 1-15 ounce can chickpeas (Reserve juice, I use about 1/4-1/3 cup)
• 1/2 cup tahini paste (I use 1/3 cup)
• 3 Tablespoons freshly squeezed lemon juice
• 2 small cloves garlic, minced
• 3/4 teaspoon salt
• Extra Virgin Olive oil and paprika for serving
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1. Drain the chickpeas, reserving the juice.
2. Remove the skins from the chickpeas. I find the easiest way to do this is to pinch the chickpeas and the skin comes right off. Place the skinned chickpea in the food processor, and the skins in the trash.
3. Pulse until the chickpeas are in sandy looking. 
4. Add the tahini, lemon juice, garlic, and salt, and blend until smooth, scraping the bowl as needed.
5. Slowly add the chickpea juice (I use about 1/4 - 1/3 cup) to the mix until the mixture is the texture you like and completely smooth.  
6. I like to chill the hummus for an hour or so. To serve, top with olive oil, and sprinkle with paprika.  Serve with crackers, pita bread or veggies.

                                                                                                        

47th Pillsbury Bake-Off Contest

It's that time again!  Pillsbury.com is now excepting recipes for the 47th Pillsbury Bake-Off Contest.  Many of you know that I was a finalist in the 45th Bake-Off in Orlando and the 46th Bake-Off in Vegas.  Being a finalist was a dream come true for me as I had been entering for years with no luck. Then when I was chosen a second time, I could hardly believe it.  I can't help but want to go again, the whole experience is so exciting and fun.  This year it will be held in Nashville.  I'm only eligible to be a finalist one more time and what comes to my mind is the saying, "the third times a charm".  I am now busy in the kitchen trying to come up with a winning recipe to summit.  I actually can't think of much else!  With a grand prize of $1 million dollars, it sure makes this girl dream.  

Category	Submission Period
Simply Sweet Treats Savory Snacks & Sides	February 13 – March 27, 2014 February 13 – March 27, 2014
Weekend Breakfast Wows Amazing Doable Dinners	March 27 – May 8, 2014 March 27 – May 8, 2014

If you love baking/cooking you should enter.  Just go to Pillsbury.com and check out the rules to enter.  Believe me, the experience is worth the effort.  Wish me luck and I hope to see you there!      

Best of the Midwest Recipe Contest

Photo - http://www.midwestliving.com/recipe/chocolate-hazelnut-cream-cheese-puffs/

I was so excited to hear that my original recipe, Chocolate Hazelnut Cream Cheese Puffs, is a finalist in the Midwest Living Magazine's fourth annual "Best of the Midwest" Recipe Contest.  The recipe is featured in this month's (March/April) magazine on page 24.  It's fun to see my name and recipe in print.  I also won $300.00!  These cream puffs with the creamy filling of cream cheese and chocolate hazelnut are DELICIOUS!

Ingredients

• 1 cup water
• 1/2 cup butter, cut into eight pieces
• 1/4 teaspoon salt
• 1 cup all- purpose flour
• 4 eggs
• 1 8 - ounce package cream cheese, softened
• 2/3 cup chocolate-hazelnut spread 
• 1 8 - ounce carton frozen whipped dessert topping, thawed

directions

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.
2. For pastry: In a medium saucepan combine the water, butter, and salt. Bring to boiling. Immediately add flour all at once; stir vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating well after each addition.
3. Drop 12 heaping tablespoons of dough onto prepared baking sheet. Bake for 30 to 40 minutes or until golden brown and firm. Prick puffs with a sharp knife to allow steam to escape. Transfer to a wire rack; let cool.
4. For filling: In a medium bowl, combine the cream cheese and 1/3 cup of the chocolate-hazelnut spread. Beat with an electric mixer on medium speed until well combined. Fold in the whipped topping until combined. Cover and chill until serving.
5. Just before serving, cut tops from puffs; remove soft dough from inside. Spoon about 1/3 cup filling into bottom half of puff. Replace top half.
6. Place the remaining 1/3 cup chocolate-hazelnut spread in a small microwave-safe bowl. Microwave on 100% (high) power for 30 to 45 seconds or until softened, stirring once. Using a spoon, drizzle spread over puffs. Serve immediately; refrigerate leftovers.

http://www.midwestliving.com/recipe/chocolate-hazelnut-cream-cheese-puffs/

Orange Glazed Salmon

I'm not a salmon lover but I have to say, this salmon is so good.  It helps that it's rubbed with a sweet/spicy rub and covered in an orange glaze. When buying salmon, I've found, I like to buy it fresh the day I'm serving it.  My local grocery store has a great fresh fish section and the fish always smells fresh not fishy.  I served this salmon dish with rice pilaf, snap peas and an orange and red onion side salad, it's was a perfect meal!

2 tablespoons Cajun spice
1 teaspoon brown sugar (I used 2 teaspoons)
4 skinless salmon fillets (6 oz. each)
2 tablespoons vegetable oil
1/3 cup orange marmalade
1 tablespoon fresh lime juice

• 1.   Combine Cajun spice, sugar, and salt in a small bowl.  Lightly rub over all surfaces of fillets. (I didn't use all the rub as my salmon fillets were small)

  
  

  2.   Saute fillets in oil in a large nonstick skillet over medium-high heat for 3 to 4 minutes. Turn and saute an additional 2 to 3 minutes.

  
  

  3.   Blend marmalade and lime juice; swirl in pan until melted. Carefully turn fish to glaze on all sides. Fish is done when it begins to flake when tested with a fork.  (I put a lid on the pan for a couple minutes at the end just to make sure the inside was cooked through as my fillets were on the thick side)
• serves 4
  
  recipe adapted from  the magazine "Cuisine at home"

Orange & Red Onion Salad

I got this magazine in the mail called "Cuisine at home".   It's filled with so many delicious looking recipes, a photo for every recipe and no ads.  I already subscribe to a two magazines, "Cooks Illustrated" and "Cook's Country", which were Christmas gifts that I love but I could always use one more.  I spend my evenings looking at recipes, searching for the next  recipe to try.   So far, I've made a few recipes from this issue and they've all been keepers.  This salad is one that I'll be making again and again.  Isn't it pretty?  It's delicious too!  This recipe only make 2 side salads but you can easily double or quadruple.   I served this salad along side Orange Glazed Salmon and rice pilaf.  My daughter was over for dinner and she said, "So good!" and then I didn't hear a peep out of her until her plate was empty.  I'll be sharing the salmon recipe soon!    

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  • 2 tablespoons red wine vinegar
  • 1 tablespoons honey
  • 1/2 teaspoon Dijon Mustard
  • Juice of 1/2 an orange
  • 3 tablespoon olive oil
  • Salt and Black Pepper to taste
  • 1 navel orange, peeled, sliced into rounds
  • 1/4 cup thinly sliced red onion
  • 1/4 cup slivered almonds
  • 1 tsp butter
  • 2 tsp sugar
  • pinch of cayenne or to taste
  • 2 cups mesclun salad mix
  • Minced fresh chives (I didn't use but I will in the summer when I grow chives in my herb garden)
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  1. Whisk together vinegar, honey, Dijon, and orange juice in a small bowl for the vinaigrette. Drizzle in oil, whisking until emulsified. Season with salt and black pepper.
  1. Marinate orange and onion slices in vinaigrette in a shallow dish for 10 minutes.
  1. Toast almonds in butter in a small nonstick skillet over medium heat. When almonds are barely golden, add sugar, salt, and cayenne. Continue cooking , stirring constantly, until almonds are browned and coated with sugar. Transfer nuts to a plate to cool.
  1. To assemble, arrange greens on a platter; top with orange and onion slices, and desired amount of vinaigrette. Sprinkle with chives (if you use) and candied almonds.
  
  

Chicken Nachos

I've been making these Chicken Nachos for years and are a family favorite.  The filling is baked and then served along side tortilla chips and sour cream.   These would make a perfect snack next week while watching the Super Bowl.


4 Chicken breasts, cooked, finely diced (4cups)
1 teaspoon butter
1/2 cup chopped onion
1/2 cup chopped red or green pepper
1 (4oz) can chopped green chilies
1 teaspoon salt
2 teaspoon cumin
1 teaspoon chili powder
2/3 cup chopped tomatoes or 1 (14.5 oz) can Petite Diced Tomatoes, drained well
12oz Monterey jack or Pepper Jack (for a little spice) cheese, shredded



1.  Saute onion and pepper in butter until tender.
2.  In a large bowl add onion mixture, chicken, green chilies, salt, cumin, chili powder, tomatoes and cheese.
4.  Place in baking dish and bake 350 for 25 minutes or until bubbly.

Serve with tortilla chips, sour cream.

Serves 6-8 as an appetizer