Salsa-Abuelo style

 Salsa Ingredients:
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25 roma tomatoes

12 tomatillos

1 sweet onion

1/2 red bell pepper

1/2 orange bell pepper

1/2 yellow bell pepper

2 jalapenos

2 tbs honey

1/4 cup apple cider vinegar

1 can tomato sauce

1/2 bunch cilantro, chopped

sea salt to taste

Directions:

Cut, dice, mince according to desire. Add tomato sauce and mix. Add honey, vinegar, and salt according to taste.

Crackers-Rosemary Almond Flour

Rosemary Crackers

 Source: http://tastykitchen.com/recipes/special-dietary-needs/gluten-free/rosemary-crackers/?print=1

Added by elanaspantry on June 17, 2010 in Gluten Free, Special Dietary Needs
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings 10
Difficulty: Intermediate






Ingredients
    •    1-¾ cup Blanched Almond Flour
    •    ½ teaspoons Celtic Sea Salt
    •    2 Tablespoons Fresh Rosemary, Finely Chopped
    •    1 Tablespoon Olive Oil
    •    1 whole Egg

Preparation Instructions
In a large bowl, combine almond flour, salt and rosemary.
In a medium bowl, whisk together olive oil and egg.
Stir wet ingredients into almond flour mixture until thoroughly combined. Roll the dough into a ball and press between 2 sheets of parchment paper to ⅛ inch thickness.
Remove top piece of parchment paper. Transfer the bottom piece with the rolled out dough onto a baking sheet. Cut dough into 2-inch squares with a knife or pizza cutter.
Bake at 350° for 12-15 minutes, until lightly golden.
Let crackers cool on baking sheet for 30 minutes, then serve!

Penne Al Salmone

This is my favorite from Luca's. I've had to substitute some ingredients and it's still delicious. I combined an Italian recipe that I had to translate and an American one. I've simplified it because...it's really not that complicated.

Ingredients:
1 pkg cooked Penne pasta (or a favourite that will hold in sauce well.)
1/2 smoked salmon (I add 3/4 c. sometimes. Costco sells smoked salmon, or you can DIY)
1 c. cream
1/4 c. salmon cream (can be omitted. add more salmon or its juices instead.)
1/2 onion, freshly chopped
1/2 stick butter
3 cloves garlic
1 bunch cherry tomatoes
2 tbs water
1 tbs  capers
1 tbs parsley, freshly chopped

Directions:
Brown onion and garlic in butter and water.
When water is mostly evaporated, add the salmon. Let simmer.
Pour in noodles and stir to combine.
Add creams, cherry tomatoes and capers.
Stir, then let thicken for a few minutes. (5-10)
Garnish with parsley and serve immediately.


Hint: cook your pasta in salty chicken stock instead of water.
Hint: I'd even add a squeeze of lemon when I add the capers.

Homemade Caramel

This is great for dipping apples, coating apples, coating popcorn, swirling in brownies before baking it, and so much more.

Ingredients:

1 c. corn syrup

2 c. brown sugar

½ c. butter

15 oz. can sweetened condensed milk

Directions: 
Bring corn syrup & brown sugar to a boil. 
Add butter. 
Boil to ‘soft ball stage.’ 
Take off heat and add sweetened condensed milk. 

Pour over large bowl of popcorn and mix well, or use for dipping fruit. 
Boil to a hardball stage if you want to dip whole apples for caramel apples.  

Peanut Brittle

I don't have pictures for these either. I will make some again and post them.
Once again, I combined sources and made my recipe my own. I didn't use corn syrup. Instead, I used honey. I used all brown sugar, no white. We call it a 'healthy' peanut brittle, which...it kind of is.

Also, the directions say to 'liberally' coat the pan with butter. Don't overdo it. I did, and it was messy. a nice thin coat is just fine. 

Sources:
http://www.joyofbaking.com/candy/PeanutBrittle.html

http://www.foodnetwork.com/recipes/trisha-yearwood/peanut-brittle-recipe/index.html


Peanut Brittle:
1 tablespoon baking soda
1 teaspoon pure vanilla extract
1 tablespoon (14 grams) unsalted butter
1/2 cup (120 ml) water
1 cup (240 ml) light corn syrup
2 cups (400 grams) white granulated sugar
1/8 teaspoon salt
2 cups (240 grams) raw peanuts

Read more: http://www.joyofbaking.com/candy/PeanutBrittle.html#ixzz2TLCzg81l


Peanut Brittle: Lightly butter two cookie sheets.
In a small cup, place the baking soda, vanilla extract, and butter (with the butter on top). Set aside.
In a medium sized saucepan over medium high heat, bring the water, corn syrup, sugar, salt, and peanuts to a boil, stirring constantly with a wooden spoon. Cover the pan with a lid for about one minute to allow the sides of the pan to wash themselves down and dissolve any sugar crystals. Remove lid after one minute. Then clamp a candy thermometer to the side of the pan, making sure it does not touch the bottom of the pan and, stirring occasionally to prevent the peanuts from sticking to the bottom of the pan, cook until the candy thermometer reaches 296 degrees F (147 degrees C).
Remove from heat and stir in the baking soda, vanilla extract, and butter (the brittle will puff up) stirring for about 30 seconds. Immediately pour half the brittle onto each of the two buttered cookie sheets. If you want a thin brittle, then while the brittle is still very hot, use gloved hands to stretch the brittle until you get the brittle to how thin you want it. Do this by gently pulling the edges of the brittle, working your way around the entire mass. Let the brittle completely cool and then break into pieces. Store in an airtight container or a plastic freezer bag as this will prevent the brittle from becoming sticky and breaking down. Store at room temperature for up to two weeks.
Makes about 2 pounds. Preparation time 30 minutes.

Read more: http://www.joyofbaking.com/candy/PeanutBrittle.html#ixzz2TLD203pu




Trisha Yearwood Brittle

Prep Time:
5 min
Inactive Prep Time:
40 min
Cook Time:
15 min

Level:
Intermediate

Serves:
3 pounds

Ingredients

1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon salt
3/4 cup (1 1/2 sticks) butter
3 cups sugar
1 cup light corn syrup
3 cups shelled raw peanuts

Directions

Measure the vanilla into a small bowl and set aside. Combine the baking soda and salt in another small bowl and set aside. Butter 1 cookie sheet with sides or jelly roll pan liberally with 1/2 stick of the butter. Set aside.

Combine the sugar, corn syrup and 1/2 cup water in a large saucepan. Bring the mixture to a boil, attach a candy thermometer and cook over medium-high heat until the syrup spins a thread when poured from a spoon or reaches 240 degrees F on the thermometer. Stir in the peanuts and continue cooking and stirring until the candy becomes golden brown or reaches 300 degrees F.

Remove from the heat immediately and quickly add the remaining 1 stick butter and the vanilla, baking soda and salt. Stir only until the butter melts, and then quickly pour the brittle onto the cookie sheet, spreading the mixture thinly. When the brittle has completely cooled, break the candy into pieces and store in a tightly covered container.

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_672833_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

Chicken and Dumplings

Notes: I use my own homemade chicken broth and just skip down to the last two paragraphs in the method section. I've also tried this with 1/2 wheat flour and it works well.

Source: http://www.cookinglight.com/food/quick-healthy/healthy-soup-recipes-00412000070018/page77.html

  Chicken and Rosemary Dumplings

Spoonfuls of seasoned buttermilk biscuit dough form light, fluffy dumplings in this classic American dish.

•       •     Soup:

•       •       4 cups fat-free, less-sodium chicken broth

•       •       3 cups water

•       •       1 pound chicken drumsticks, skinned

•       •       1 pound skinless, boneless chicken breast halves

•       •       2 thyme sprigs

•       •       2 teaspoons olive oil

•       •       1 1/2 cups diced carrots

•       •       1 1/2 cups chopped celery

•       •       1 cup diced onion

•       •       2 garlic cloves, minced

•       •       1/2 teaspoon salt

•       •      Dumplings:

•       •       1 1/4 cups all-purpose flour

•       •       1 tablespoon chopped fresh or 1/2 teaspoon dried rosemary

•       •       2 teaspoons baking powder

•       •       1/4 teaspoon salt

•       •       2 tablespoons butter, softened

•       •       1/2 cup low-fat buttermilk

•       •       1 large egg

•       •       1/4 cup all-purpose flour

•       •       1/4 cup water

•       •       Remaining ingredient:

•       •       Freshly ground black pepper

directions

Combine first 5 ingredients in a large Dutch oven over medium-high heat; bring to a boil.

Reduce heat, and simmer, uncovered, 15 minutes or until chicken is done. Remove pan from heat. Remove chicken pieces from broth; cool slightly. Strain broth through a sieve into a large bowl; discard solids. Remove chicken from bones. Discard bones; chop chicken into bite-sized pieces. Set chicken aside.

Heat oil in pan over medium-high heat. Add carrots, celery, onion, and garlic; sauté 6 minutes or until onion is tender. Add reserved broth mixture and 1/2 teaspoon salt; simmer 10 minutes. Discard thyme sprigs. Keep warm.

To prepare dumplings, lightly spoon flour into dry measuring cups; level with a knife. Combine 1 1/4 cups flour, rosemary, baking powder, and 1/4 teaspoon salt in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine buttermilk and egg, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until combined.

Return chopped chicken to the broth mixture; bring to a simmer over medium-high heat. Combine 1/4 cup flour and 1/4 cup water, stirring with a whisk until well blended to form a slurry. Add flour mixture to pan; simmer 3 minutes. Drop the dumpling dough, 1 tablespoon per dumpling, onto chicken mixture to form 12 dumplings. Cover and cook 7 minutes (do not let broth boil). Sprinkle with black pepper.

Meatball Sandies

Meatball Sandies Source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/mini-meatball-sandies-recipe/index.html

Ingredients:
1/4 c. crushed corn cereal (I use rice krispies)
1 tbsp fresh flat leaf parsley, chopped
1 large egg, lightly beaten
1/2 tbsp olive oil
1 tbsp ketchup
2 tbs romano cheese, grated
1/4 tsp salt
1/4 tsp ground black pepper
1/2 lb lean ground beef


Directions
12 (2 1/2-inch-diameter) sweet dinner rolls, halved (recommended: King's Hawaiian)
Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, stir together the cereal, parsley, egg, oil, 1 tablespoon ketchup, cheese, salt, and pepper. Add the ground beef and gently stir to combine. With damp hands, roll the mixture into 12 mini meatballs. Arrange the meatballs on the prepared baking sheet and bake until cooked through, about 15 minutes Cool for 10 minutes.
Make an indentation in the center of the bottom half of a roll. Slice a meatball in half and put in the indentation. Add about 1 teaspoon of ketchup to the meatballs and cover with the top half of the roll. Repeat with the remaining rolls and filling.
Arrange the sandies on a platter and serve.