New Little Kitchen Gadget

A couple of things are going on here. Last time I wrote about a kitchen gadget it was the pressure cooker which I still love. Yesterday DH went back to work at Williams-Sonoma - Happy Holidays!! He brought home these two things. On the right is the fabulous wonderful WS holiday cleaning gift box - counter top spray, dish soap, hand soap and lotion - all on sale! Hurry because WS won't have this for long.

Next on the left we have the best little gadget ever. It is a measuring spoon that is all in one - 1/2 teaspoon all the way to 1 tablespoon. You know you hate to get 4 spoons out when you are cooking - now you don't have to! The black part slides to the correct measure. Oh, I can hardly wait to use this. Thank you for hiring DH!

Best appetizer ever

DH made this for our Thanksgiving before the turkey appetizer. Whoa it is good! A friend gave us the recipe and here goes:

1 cup roma tomatoes, chopped 1/4 inch
3 cup yellow onions, chopped 1/4 inch
1/4 cup cilantro, chopped fine
1/2 Tablespoon jalapeno pepper (no seeds or ribs) chopped fine
6 Tablespoons avocado, chopped into 1/2 inch chunks
3/4 cup Heinz ketchup
2 teaspoons lime juice, fresh squeezed
1 tablespoon red tabasco sauce
1 tablespoon green tabasco sauce
3/4 teaspoon worcestershire sauce
3/4 teaspoon Cajun Chef hot sauce
1/2 cup cold water.

Combine all of the above ingredients in a large bowl. Mix well and chill (overnight is fine). For each serving:

6 oz. cocktail sauce (above)
15 to 20 small to medium shrimp, peeled, boiled, and chilled
1 teaspoon blackening spice - add to desired flavor
1 lime wedge
1/2 ounce tequila (optional)
tortilla chips for dipping
2 sprigs cilantro, no stems

Place the sauce, shrimp blackening spice and tequila in a bartender's metal tumbler. Squeeze the juice from the lime wedge in the tumbler and cover with a tight fitting lid. Shake like you are making a real martini. Pour into serving glass. Place the glass on a plate, surround with chips and serve with cilantro sprigs for a garnish. Yum yum.

Graham Cracker Pralines

Since graham crackers were on sale at Tom Thumb. . .DD and I couldn't resist making these for the dinner party tonight. Enjoy!

24 graham crackers placed in a jelly roll flat and side by side
1 stick butter
1 cup brown sugar
chopped pecans

Melt the butter in a sauce pan, add brown sugar and stir well. Remove from heat and add 1/2 teaspoon vanilla if desired. Spoon over the graham crackers and spread as best you can - it will be thin. Sprinkle with chopped pecans. Bake in 350 degree oven for 10 minutes and cool for 10 minutes. Break apart and enjoy!

Orange Jello Salad

It is hot hot outside. What can we add to our tables that is cool and quick:

Orange Salad

1 6 ounce package orange flavored gelatin
1/2 cup sugar
1 cup boiling water
1 i oz. can crushed pineapple, drained
1 cup nuts, chopped, optional
1 8 ounce can mandarin oranges
1 cup dairy sour cream

Add the gelatin and sugar to the boiling water and stir until dissolved (off the heat). Add the pineapple, nuts, oranges, and sour cream. Pour into a lightly greased 6 cup mold, and chill until firm.

Enjoy!

Recipe for June

A couple of recipe requests - but no pictures! Sorry about that but here we go:

Lemon and Olive Chicken

8 bone-in chicken breast halves
Salt and pepper
3 Tablespoons olive oil
2 lemons
2 onions, chopped
4 cloves garlic, minced
1 cup green olives, pitted and halved*
2 cups chicken stock or reduced sodium chicken broth
2 cups water
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper

Sprinkle chicken with 1 teaspoon each salt and pepper. In a large skillet, heat 2 tablespoons olive oil over medium heat. In two batches, sear the chicken, skin side first, until golden brown, about 3 minutes on each side. Transfer the chicken to a plate.

Cut lemons in half lengthwise and then into thin slices crosswise. If the skillet is dry, add the remaining tablespoon oil. Add the onions and garlic, and cook over medium heat until soft but not brown, about 3 minutes. Stir in lemon slices, olives, stock and water. Bring to a boil, reduce the heat, and simmer for 10 minutes.

Place the chicken on top of the vegetables, pour in any accumulated juices from the plate, and sprinkle with thyme and crushed red pepper. Cover, simmer until chicken is just cooked through, about 15 minutes. Serve immediately. Alternately, you can store the chicken frozen for up to 6 weeks; when you are ready to serve, thaw the chicken, place in a pan with water to coat the bottom, cover, and simmer until hot.

*I could not find unstuffed green olives, so I bought the ones stuffed with garlic, took the garlic out and used that garlic where called for the in recipe.

Week of April 22

There was an article in the local paper this week about the farmer's markets around the area. I can hardly wait - this will be fun to visit and plan meals around local produce.

Lots of strawberries on sale this week. 2 pounds of fresh strawberries will make the most wonderful pie you have every tasted - recipe tomorrow.

There were several different stores with specials on pork. It is turning into fabulous grilling weather - Stubbs Marinade for pork is always easy. I need to find something new - that will be my project this week!

With Earth Day this week, lots of store have wonderful specials on Organic products. Sprouts has the best price on organic milk. They also have a decent price on organic ice cream.

If you have never been to the Dallas Farmer's Market, it is quite an experience and well worth the trip to downtown Dallas. Go early on Saturday or Sunday morning.

Slow Cooker Chicken Tortilla Soup

Our days are still cool enough for soup, so here is one of my favorites courtesy of friend Kelly:

Slow Cooker Chicken Tortilla Soup

2 bone-in chicken breasts
1 15 oz. can diced tomatoes
1 medium onion, chopped
1 4 oz. can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 14.5 oz. can chicken broth
1 teaspoon cumin 1 teaspoon chili powder
1 teaspoon salt ¼ teaspoon black pepper
1 bay leaf 10 oz. pkg. frozen corn
1 tablespoon chopped cilantro

Add all ingredients, except chicken, to slow cooker, stirring to combine. Then add Chicken breasts. Cook on low for 6 – 8 hours or on high for 3 – 4 hours. Remove chicken and cool enough to handle. Remove meat from bones, break into bite-sized pieces and return to soup. Stir and serve with tortilla chips and sour cream.