Fridge Finds: What's (Really) Cooking, Part 6

I'm linking up today to the last of the Fridge Finds blog party posts.  The finale is brought to us by my dear friend The Strategic Homemaker - and she's got a week's worth of warm, yummy comfort food to showcase (can we hear three cheers for soups?!?).  I'm particularly impressed with her ability to reinvent leftovers, and go a WHOLE WEEK and only serve meat once.  Are you intrigued yet?  Go check it out here, you!

And, as a fun little recap, click through these other awesome Fridge Finds!

Week 1: Rhymes With Smile

Week 2: Homemade Engineer

Week 3: Down the Rabbit Hole

Week 4: The Whiteds

Week 5: The White Pages

Thanks for playing along, friends!

Fridge Finds: What's (Really) Cooking, Part 3

It's Tuesday, friends ... which means it's the Fridge Finds blog party day!  (Can't remember what that's about?  Check out the first week here, or last week's Fridge Finds post here)

Lucky for us, we get to hang out with Rebecca from Down the Rabbit Hole.  She's a modest friend, and quiet about her culinary prowess.  Don't be fooled when she talks about simple fare of eggs and kale: she is the kind of cook whose meals you remember.  I have eaten that exact dinner at her house - spontaneously, when our husbands had to work late, and we were both pregnant with our first.  I still specifically remember how I scraped the plate.  And her granola?  Stellar.

I met her, long ago - a mutual friend connected us because she and her husband were moving to our town.  We have a little bit of a culinary history together - this was an early meal that my mom and I delivered to her when she moved; we still laugh over this mishap together; this remains my favorite way to prepare sweet potatoes; a recent favorite soup recipe is from her kitchen.

So, don't wait another minute.  Check out what is going on in Rebecca's kitchen with this week's Fridge Finds post!

Fridge Finds: What's (Really) Cooking, Part 1

Do you ever wonder what other people actually have in their fridge?  Or what they are really planning on cooking up on a day-to-day basis?

I do.  I'll just call myself curious instead of nosy ... but I really do wonder about these things.  I think about food all day long - at breakfast I think about lunch, at lunch I dream about dinner, and in all those in between times I think about what someone else must be eating, or could be eating, or might be eating.  I know.  It's weird.  There, I said it.

I've been thinking about this so much (I'm not obsessed, really I'm not) that I'm joining up with a few friends with homemaker(ish) blogs for a BLOG PARTY!  Each week from now through early November, a different blogger is going to take a - for real - picture of the food in her refrigerator.  Then she's agreed to share a few menu ideas or recipe links, based on what's in there.

It's my turn first, so here you go.  Here is a picture of my refrigerator, fo'realzies.

Food to notice:

Top shelf: bacon
Middle shelf: loaf of bread, waaaaay too many eggs
Middle shelf drawer: 3 blocks of cheese, pepperoni
Bottom shelf: yogurt, flat of chicken thighs, tortillas
Bottom left drawer: celery, carrots, peppers, tomatoes (Don't know if you can see those)
Bottom right drawer: lettuce, limes

And here, my friends, is a short list of what's really cooking here at the Rhymeswithsmile household this week ... (it's way less glamorous than you might hope)

BLTs (Bacon, Lettuce, and Tomato) sandwiches - using bread, lettuce, tomato, and crispy bacon, with a possible addition of a fried egg (for me), sweet peppers (for Big Sister), and cheese (for the Mister).

Chicken Curry (with chicken, celery, and yogurt from the fridge, adding in chopped sweet pepper - other ingredients are in the cupboards)

Chicken Enchiladas with Mexican Rice and Cilantro Dressing (unfortunately, I forgot to pick up cilantro on my recent grocery run.  So I'll swing by the store next time I'm out ...)

Homemade pepperoni pizza using this dough in the bread machine.

Keep checking in on Tuesdays for the coming weeks, so that you can see what these foodie friends are really cooking up!

Rebecca at Down the Rabbit Hole
Rebekah at Homemade Engineer
Elissa at Winding Down With the Whiteds
Meredith at The White Pages
Andrea at The Strategic Homemaker

The Go-To Grill Marinade And Method

A third installment in the "Menus for When People Come to Visit" series - we typically grill out when visitors come to stay, and this is our current favorite!

1 2-pound boneless pork loin, cut into 8 1-inch steaks
olive oil
freshly ground sea salt
freshly ground pepper

Lay pork steaks in a large glass dish in a single layer.  Drizzle olive oil lightly on each pork steak and turn to coat, drizzling more oil if necessary to coat all sides.  Sprinkle salt and pepper evenly over steaks and press in.  Turn steaks and repeat.  Let sit in the refrigerator for 30 minutes to 2 hours.

Marinade:
8 cloves garlic, peeled and smashed
1 medium or 2 small tomatoes, cut into chunks
2 Tbsp. spicy brown mustard (dijon or yellow also works)
4-6 Tbsp. olive oil
salt and pepper to taste

Puree garlic, tomatoes, mustard, and olive oil with a stick blender (immersion blender) or in a small blender or food processor until thoroughly combined.  Add a little more oil to reach the consistency of mustard if needed.  Add salt and pepper to taste.

I am no grill expert, but thankfully you probably already know how to grill (the Mister takes care of all things grill-related here.  I'm not sure I even know how to turn it on).  Grill the meat over medium-high heat until done (use a meat thermometer to test doneness).  Then, use a brush to coat marinade on both sides of the pork steaks.  Serve immediately.

Here's something we've learned about grilling and marinades: if your marinade has any kind of sugar in it - including the fruit sugar in tomatoes - it will burn and turn into crispy chunks if you put it on the meat too early.  So we - I mean, the Mister - has started rubbing the meat with just oil, salt, and pepper for grilling.  THEN he applies the marinade just before taking the meat off the grill.  It's our current favorite meat dressing.  We also like to do chicken thighs and legs this way.

The bonus is that the marinade can also double as a salad dressing (since no raw meat juices touched the marinade).  One recipe, two uses ... perfect to maximize time with houseguests!

Pulled Pork BBQ Sandwiches

This is the second installment of the "Menus for When People Come To Visit" series. 
Serves 10-12

For the Pork:
6 Tbsp. paprika
3 Tbsp. sugar
1 Tbsp. onion powder
2 Tbsp. kosher salt
3 Tbsp. coarsely ground pepper
1 10- to 12-lb boneless pork shoulder or Boston butt, rinsed and dried
8 to 12 soft hamburger buns

Mix the paprika, sugar, and onion powder in a bowl.  Transfer 3 tablespoons seasoning to another bowl, add 2 tablespoons salt and 3 tablespoons pepper, and sprinkle onto the pork.  Place the pork in the crock pot and cook on high for 8 hours.  When pork is ready it should pull apart easily.  Shred and then cover with remaining dry rub.

For the Barbecue Sauce:
2 c. ketchup
1/4 c. packed light brown sugar
1/4 c. sugar
freshly ground pepper
1 1/2 tsp. onion powder
1 1/2 tsp. dry mustard
2 Tbsp. fresh lemon juice
2 Tbsp. Worcestershire sauce
1/2 c. apple cider vinegar

Combine sauce ingredients in a medium saucepan.  Bring to a boil, stirring, then reduce the heat to low and simmer uncovered for 1-2 hours, stirring occasionally.  Sauce can be made ahead of time and stored in the refrigerator until ready to eat.

To serve, pour sauce over shredded pork and stir to coat.  Serve pork on hamburger buns with cole slaw if desired.

I'm pretty sure I've shared this recipe before, but since it's another go-to for company I am posting it again.  Barbecue is one of those things that is so intensely delicious, that I wonder why I don't eat it every day.

I somewhat stated my criteria for great company food in my last post, but let me re-hash it here ... this recipe makes the cut for three reasons:

(1) It's easy.  Rub stuff on pork, put in crock pot, make sauce (or buy bbq sauce), and serve on buns.  Done.  Make slaw if you're feeling fancy; serve chips if you're not.
(2) It's do-ahead.  Literally ... everything can be done before anyone walks through your door.
and (3) it makes a ton.  You might be thinking, "We don't need 12 pounds of barbecue sitting around our house.  I'll get an 8-pound shoulder."  STOP.  DO NOT THINK THAT.  Get the biggest piece of meat you can find, and cook all of it.  You can eat leftovers on sandwiches (if there are buns), in tortillas as barbecue tacos, or on pizza (it pairs nicely with carmelized onions and bleu cheese).  Or, fry it up with eggs and hash browns for breakfast.  Your guests will appreciate it.

If you haven't had the chance yet, check out the first set of recipes in the "Menus for When People Come To Visit" series: Pollo con Chile Rojo, Poblano Pinto Beans, and Mexican Red Rice.

Mexican Red Rice

Yield: 3 cups (6-8 side dish servings)
I serve this dish with Poblano Pinto Beans and Pollo Con Chile Rojo, and offer all sorts of taco toppings ranging from guacamole and salsa to pickled jalapenos and spicy slaw.

1 Tbsp. vegetable oil
1/2 c. onion, chopped
2 cloves garlic, minced
1 tsp. ground ancho chile pepper
1/4 tsp. kosher salt
1 c. long grain rice, uncooked
1 (14 ounce) can reduced sodium chicken broth or vegetable broth
3/4 c. salsa
1/4 c. water
1/2 c. finely snipped fresh cilantro

In a medium saucepan, heat oil over medium-high heat.  Add onion, garlic, ground ancho chile pepper, and salt; cook for 2 minutes.  Stir in uncooked rice; cook and stir for 1 minute.  Add broth, salsa, and the water.  Bring to boiling; reduce heat.  Simmer, covered, about 20 minutes or until rice is tender.

Remove pan from heat.  Remove lid.  Cover pan with a clean kitchen towel; replace lid.  Let stand for 5 minutes to let the towel absorb any excess moisture.  Remove lid and towel.  Add cilantro; fluff rice with a fork.

Poblano Pinto Beans

Yield: 4 cups (8 side-dish servings)

1 Tbsp. vegetable oil
1/2 c. onion, chopped
2 fresh poblano chile peppers OR 1 large green bell pepper, stemmed, seeded, and chopped
1 c. reduced sodium chicken broth
1 tsp. kosher salt
1 tsp. dried Mexican oregano or regular oregano
2 (15-ounce) cans pinto beans, rinsed and drained (or 3 c. cooked pinto beans)
3 Tbsp. lime juice

In a large skillet, heat oil over medium heat.  Add onion and chile peppers; cook and stir for 1 minute.  Add broth, salt, and oregano.  Bring to a boil; reduce heat.  Simmer, covered, for 15 minutes.  Stir in beans; cover and cook 15 minutes more.  Remove from heat and stir in lime juice.

These beans, along with Pollo Con Chile Rojo and Mexican Red Rice, are the current Go-To Trifecta Of Rhymes With Smile's Homemade Mexican Food.  I literally can't get enough of them.  Sometimes I make more than I know we'll need, just so I can eat leftovers for days.

I've substituted black beans for pintos - I like the taste (remember, we eat a lot of beans around here), but I think I still prefer the pinto beans.

Pollo con Chile Rojo (Chicken with Red Chile Sauce)

This is the first installment of my "Menus for when People Come to Visit" series.  Stay tuned for more in the series!

Yield: 3 1/2 cups (about 6 servings)

2 Tbsp. vegetable oil
1/2 c. onion, chopped
3 cloves garlic, minced
2 Tbsp. ancho chili powder
1 Tbsp. paprika
1 Tbsp. ground cumin
1 (15 ounce) can tomato sauce
1 c. reduced sodium chicken broth
1 tsp. dried Mexican oregano or regular oregano
salt
freshly ground black pepper
1 to 1 1/2 pounds skinless boneless chicken breasts or thighs, trimmed of fat, patted dry, and cut in half

Preheat oven to 350.

In a large ovenproof skillet with a tight-fitting lid, heat oil over medium-high heat.  Add onion and garlic; cook and stir for 2 minutes.  Stir in ancho chili powder, paprika, and cumin; cook and stir for 1 minute more (if necessary, reduce heat to prevent spices from burning).

Add tomato sauce, broth, and oregano to skillet; bring mixture to boiling.  Sprinkle salt and pepper on all sides of chicken; nestle chicken in the tomato mixture.  Cover skillet with lid; place skillet in the oven.

Bake chicken for 30-40 minutes or until tender, turning chicken pieces once halfway through baking time (alternatively, if you don't have an ovenproof skillet, you can reduce the heat on the stovetop until the mixture is just simmering, cover your pot, and cook for about 30 minutes).  Remove chicken from tomato mixture; set aside to cool slightly.

Place skillet with tomato mixture on range top over medium heat.  Simmer tomato mixture, uncovered, for 8-10 minutes or until slightly thickened, stirring occasionally (mixture may splatter as it thickens; reduce heat as necessary).  Remove pan from heat.

Cut chicken into bite-sized strips or shred it.  Return chicken to tomato mixture, stirring to coat.

Do you have a standby dinner plan for when folks come to visit?  Something that you pretty much know by heart, always have the ingredients for, and can easily double for LOTS of people at your house?  This is it for me.  We love Mexican-inspired cuisine, and with all the recent opportunities we've enjoyed to have family and friends in town, I've made up a batch of this chicken in sauce a number of times.

So yes, I am admitting that I pretty much always fix the same thing when preparing dinner for friends and family.  Now you know my secret.  But please don't tell everyone.

I serve it with Mexican Red Rice and Poblano Pinto Beans (recipes coming).  Then I also have corn or flour tortillas (these homemade tortillas if I have time, though more likely storebought), sour cream, salsa, shredded cheese, chopped lettuce, chopped onion, cilantro, and sometimes chips for a build-your-own soft taco dinner.  If I'm feeling really adventurous (or if I know my guests will be up for it), I also prepare these Spicy Sweet Potatoes.

Let me tell you why this is a go-to for company:
1. there is a lot of convenient ingredient overlap in the recipes - chicken broth, onions, garlic, spices - and the other condiments require no preparation.  Sometimes, I even serve the sour cream right out of the plastic tub - another secret that I'd prefer you not broadcast.
2. all three dishes can be made ahead of time and kept warm in a crock pot or oven (so that I don't have to keep my eye on the stove while helping my visitors settle in.  In other words, I won't be quite as likely to burn dinner)
3. they are just really delicious, and leftovers are great
4. who doesn't like Mexican food?
5. it is an extremely versatile menu when I find myself cooking for those with food sensitivities.  Dinner can be dairy-free, gluten-free, low-carb, or vegetarian, depending on what combinations of foods my guests put on their plate.  And I only had to cook once to achieve all of that!

With family in town last week, we soaked up special time together and spent our mealtimes discussing what we'd be eating at the next meal, and if we should do anything productive in between!  Ha - just kidding.  We did squeeze in some great sightseeing, a drive-by of a beautiful rose garden after a rain, lunch downtown, a picnic in the park followed by swinging, walks around the neighborhood, grilled burgers and homemade ice cream, and a round of putt-putt.  Not bad for two days of visits!

Mint Sweet Tea and Fresh Lemonade

No southern party is complete without sweet tea and lemonade!  Here are the recipes I used for our North Carolina party theme over the weekend.  I doubled each recipe to end up with a gallon of each.

To make Minty Sweet Tea: (1/2 gallon) put 4-6 regular sized tea bags (or 2-3 family size bags) in 2 cups of water.  Add 3-4 stalks of fresh mint (maybe 1/2 cup) and bring to a boil.  Boil for 3 minutes, turn off heat, and let sit for a while (10 minutes?  1 hour?  Depends on what else you've got going on.)

Squeeze out tea bags and mint; discard.  Stir in 1/2 cup sugar, return to the stove top and heat until sugar is dissolved.  Pour over ice, and stir together with enough water to equal 1/2 gallon (2 quarts).

To make Fresh Lemonade: (1/2 gallon) Combine 2 1/2 cups water and 1 1/2 cups sugar in a saucepan; bring to a boil and stir until sugar is melted.  Remove from heat.  Cover and cool at room temperature.  Pour into a 2 quart pitcher and stir in 1 cup freshly squeezed lemon juice and enough water and ice to make 2 quarts.  Serve immediately.

You know how I mentioned a while back that I had a game for the state-themed party?  Well, in a moment of panic, I realized that a game meant prizes.  At the time I realized this, I was stirring some tea in a pitcher.  So, I decided to make "Make Your Own Sweet Tea" party prizes, with tea bags, sugar, and directions in a brown paper bag.  I thought it was pretty cute.

But we never got around to playing the game, so these little favors are still sitting in my kitchen.  

More tea for us!

Sausage Balls and Lil' Smokies (adapted for yankee states)

Sausage Balls:
Mix 1 pound spicy sausage, 1 pound shredded cheddar cheese, and 2 cups Bisquick in a large bowl until combined.  Roll into walnut sized balls and bake on a baking sheet for 20-25 minutes at 350 or until golden.

Lil' Smokies (sorta)
Stir together 1 jar chili sauce, 1 small jar grape jelly, and 1 package of lil' smokies sausages in the crockpot.  Cook on high 2 hours or low 4, until sauce has thickened and sausages are hot.
*adapted version - if you live in a yankee state and can't find lil' smokies sausages, frozen meatballs will do in a pinch (which is the route I had to take).

Both of these are great party foods and are easily doubled!  Once you start bringing these to parties, though, you'll be that person who always brings them (my friend Brooke is a good sport about being that girl, but we won't let her show up without them now.)

These were two of the dishes we served at the recent North Carolina themed party we threw for some friends who are moving to the great state.  Next time I make it down south, I may have to stock up on some lil' smokies so I can really show 'em how it's done up here.  Or, maybe I should keep scouring the grocery stores until I find them.  I hear sometimes managers take special requests.

Funeral Rolls

Makes 12 rolls

1 package King's Hawaiian Rolls (12 rolls)
1/2 lb good ham deli meat, thinly sliced
1/2 lb swiss cheese, thinly sliced
1/2 c. butter, melted
3 Tbsp. worcestershire sauce
2 Tbsp. mustard
2 Tbsp. brown sugar
dash onion powder

Split rolls and place in an oven-proof baking dish.
Layer ham and cheese on the bottom half of the rolls and replace the top half.
Mix together remaining ingredient and pour over the buns.  Cover tightly and marinate 4-24 hours.
Preheat oven to 350.  Remove cover from rolls and bake for 15 minutes or until cheese is melted and bun tops are lightly browned.

Do you know why these are called funeral rolls?  I certainly do not.  It doesn't matter.  Call them whatever you want: they're delicious.

This was one of the dishes we served at our recent North Carolina themed party (hence the label).  We even ate the leftover ones for breakfast this morning!

The Old North State Themed Party

I had so much fun helping to throw a going away party for some friends who will be starting graduate school in Greensboro, North Carolina.  We are sad to see them leave this Yankee state, but happy also ... because we'll be in good ol' NC a couple times before the year is up so we'll get to stay connected with them!

The party theme we settled on was "From Connecticut to North Carolina with Love."  

I'll be the first to admit that I was excited about the state themed party, but couldn't figure out how to make it work beyond fixing a North Carolinian menu - really, just my favorite southern foods (stay tuned for more on that ...)

And then I started looking around my house, and realized that about 75% of what's on our walls and bookshelves is tied in some way to our roots in NC.  So, I drew some arrows pointing that out ... 

And then, I printed off some outlines of the state and stuck them around the house in various places.  I even taped them to some skewers and used that to label the food.

Veggies & Dip, Ya'll

And then, finally, I made up a game (that we never got around to playing) of stats about North Carolina that I got from Wikipedia.

Here's the menu for our North Carolina themed party (recipes forthcoming):

BBQ sandwiches
Funeral Rolls
Pimento Cheese
Sausage Balls
Lil' Smokies
Watermelon
Veggies and Dip
Fresh Lemonade
Minty Sweet Tea
Banana Pudding
Blueberry Boybait




I am so thankful for these friends and the chance to send them off to their new state!

Simple Weekend Camping Menu

We recently had the chance to try family camping again - this time, building on the failures things we learned from our last trip by bringing the toddler's potty, packing extra snacks, and just having the Little Lady sleep in her car seat instead of a pack-n-play.

We went to the White Mountains in New Hampshire and camped at the Passaconaway Campground along the Kancamagus Highway (folks here call it "The Kanc").  I know, that was a lot of terminology right there.  Maybe I should rewrite that sentence and say, We went to the mountains up north and camped along a scenic highway at a campground with really great tent sites.  There.  That wasn't quite so jargony.

Anyways.  The weather was beautiful (except for one rainy afternoon, perfect for a nap) and the mountain scenery was refreshing to our souls.  We relished the waterfalls, creeks, gorges, and puddles, and put up with a lot of Harleys (of course we would happen upon this natural gem during bike week).

Swift River at Passaconaway Campground

Instead of posting a recipe from the weekend (because, unless you're planning on cooking dinner over open flame, what would that do for you?), I'm going to share our basic camping menu, along with the list of ingredients I packed for the long weekend.

I'm sharing this because I always wondered how people knew what to pack to eat while camping, until I started thinking it through myself.

Here goes ...
Friday supper: tortellini pasta with olive oil and herbes de provence (cooked on the camping stove)
Saturday breakfast: sausage links, eggs, toast (fried bread, really ... it was delightful!) (cooked on the iron skillet on the fire)
Saturday lunch: summer sausage and cheese (no cooking)
Saturday supper: bratwurst, seasoned potatoes, and bread (cooked on the iron skillet on the fire)
Sunday breakfast: pancakes, leftover sausage links (cooked on the iron skillet on the fire)
Sunday lunch: chicken salad on bread (no cooking)
Sunday supper: foil packets - meat, potatoes, carrots, and onions with herbs and butter wrapped in foil  (cooked in hot coals)
Monday breakfast: eggs, leftover meat and potatoes from foil packets, bread (cooked on the iron skillet on the fire)

What went into the cooler:
milk and cream (for coffee and for pancake mix)
butter (for toast and for foil packets)
meat for foil packets - I had about half a pound of leftover roast, but we've also done foil packets with ground beef
sausage links
bratwurst
summer sausage
8 oz. block of cheddar cheese
1 dozen eggs
chicken salad (already made)

What went into the dry goods box:
package of tortellini
olive oil
vegetable oil
hot chocolate
coffee
pancake mix
potatoes, onions, and carrots
salt and pepper, herbes de provence
peanut butter
trail mix, crackers, pretzels, and stuff for smores
mustard
brown sugar, raisins, and oatmeal (in case we needed a quick meal in a pinch)
bread
sugar for coffee

seasoned potatoes

I've found that when preparing food for a camping trip, it's helpful to think through meals with overlapping foods.  We ate potatoes a few times by just cooking extras at one meal, and keeping the leftovers in the cooler to be reheated for the next meal.  Lunch plans were easy with picnics that required no prep or cooking (we carried a small knife and tiny cutting board with us on our hikes, so we could slice up our food when we were ready for it).  Also, envisioning what you're going to be feeling like before preparing the meal will help - are you just going to be pulling in to the campsite?  Will you have returned from a long hike?  Who else can help you prep the meal?  Thinking through the timing of other plans may help avoid meltdowns (from the kids or yourself).

I would love to have some reader feedback regarding meal planning for camping trips.  I am such a newbie at this, and appreciate any and every idea.  Please leave a comment if you can with your tips for menus while you're enjoying the outdoors with friends and family.

Orange Dreamsicle Cake Trifle

One of the desserts we had at the Cinco-de-Mayo fiesta-themed wedding shower for my friend B.  Nothing about this is particularly Mexican, except that the bright orange of the cake and green of the mint went with our color scheme!

Orange Dreamsicle Cake Trifle

Cake:
1 1/2 c. milk
1/2 c. oil
4 eggs
1 small box orange jello
1 small box vanilla instant pudding
1 box orange cake mix

Combine ingredients and beat for 3 minutes.  Put in a 9x13" pan.  Bake at 350 degrees for 30 minutes.  Cool completely.  Cut into 2- to 3-inch squares.

Filling:
8 ounces sour cream
1 medium can crushed pineapple, drained
2 cups sugar
2 (6 ounce) packages frozen coconut

Mix together filling ingredients.  Reserve 1 cup for frosting.

Frosting:
1 cup reserved filling
8 ounces whipped cream

Mix together frosting ingredients.

To assemble trifle, in a large glass bowl place half of the cooled cake squares in a layer on the bottom.  Spoon in half the filling.  Top with the rest of the cake squares, then add the rest of the filling.  Finally, spread the frosting over the top.  Garnish with grated orange peel and fresh mint.

Keep refrigerated until ready to serve.  Trifle can be made up to one day in advance.

Mexican Corn Dip

This is one of the appetizer dips I prepared for a friend's fiesta-themed wedding shower.  The recipe is from a friend of the family affectionately known as "Mama Liz."

Makes 1 8x8" dish (4-6 servings)

1 (15 ounce) can Mexican corn, drained
1 (4 ounce) can diced chili peppers
1 c. mayonnaise
1/2 c. shredded parmesan cheese
1 1/2 c. hot pepper jack cheese

Combine all ingredients in a medium bowl.  Pour into an 8x8" glass baking dish and bake at 350 for 20-30 minutes or until it is hot and bubbly.  Alternatively, you can put the ingredients in a crockpot and cook on low or high until hot and bubbly.

Serve with chips or crackers.

If you wish to double the recipe, you can bake it in a 9x13" dish.

Homemade Queso Dip

This queso recipe comes from my friend Katie, who says this is a family favorite.  I used this as an appetizer dip for the recent fiesta-themed shower I helped throw.

Yield: 8 cups

6 Tbsp. butter, divided
1 white onion, diced
2-3 Tbsp. flour
2 pounds Velveeta, cubed
1 can evaporated milk
1 (8 ounce) package mushrooms, diced
3 tomatoes, diced
1 (4 ounce) can diced green chilies
garlic salt to taste
1 can golden mushroom soup or cream of mushroom soup
1/2 c. salsa

Saute onions in 3 tablespoons butter and set aside.

In a large saucepan, melt remaining butter and stir in flour on low heat, stirring with whisk to get out lumps.

Add Velveeta cheese and melt slowly.  Add remaining ingredients and heat through.

Chocolate Pound Cake

1 c. (2 sticks) butter
1/2 c. crisco
3 c. sugar
5 eggs
1 c. milk
1 Tbsp. vanilla
1/2 tsp. baking powder
1/2 tsp. salt
1/4 c. cocoa
3 c. flour

Cream butter, crisco, and sugar.  Add eggs.  Sift flour, baking powder, salt, and cocoa.  In a separate bowl combine milk and vanilla.  Add dry mixture to the butter mixture alternately with milk, beginning and ending with flour mixture.  Bake in a greased and floured tube pan or bundt pan at 325 for 1 1/2 hours or until a cake tester inserted in the middle comes out clean.
Invert onto a wire rack to cool.  Transfer to a cake stand or platter and dust with powdered sugar or chocolate icing.

This cake recipe is from my mom's handwritten recipe files ... a friend gave it to her in the early '80s.  It was one of the desserts that we prepared for B's wedding fiesta shower.  No, it's not particularly Mexican in any way.  In fact, it screams American.  But it fed a lot of folks!

You know what I hope happens?  In 30 years, I'd like to make this cake for one of my girls' friends, and share how it's been used through the years to celebrate and fellowship!

Would you believe that we all have known each other for longer than we haven't known each other?  That's so special!

Bride to be in the middle!

Pretty fun girls to throw a shower with (or for!)

Cinco de Mayo Fiesta Menu

I recently helped throw a fiesta-themed wedding shower for a dear friend, and had such a great time planning, cooking, and eating (of course) that I wanted to share the whole menu!  The recipes that don't have links will be coming up on the blog this week - I'm hoping to squeeze them all in before Cinco de Mayo.  But really, you can have a fiesta whenever you want.  Any reason is a good reason for tasty Mexican food!

The bride-to-be and her mom - such sweet ladies!

The rest of us are sweet too ... and a little kooky

Appetizers:
Mexican corn dip and queso dip with tortilla chips

Entree:
Carnitas: braised and fried pork - served with warmed corn tortillas, chopped onion, chopped cilantro, and lime wedges
Tomatillo Corn Relish: I roasted the corn before adding it to salsa by spreading a single layer of frozen corn kernels on a cookie sheet, drizzling with olive oil, and broiling for 3-5 minutes or until lightly brown in places
Roasted Pineapple Salsa: I nixed the habanero and was going to substitute jalapenos but couldn't find any in the three grocery stores I went to (what, a shortage of jalapenos just before Cinco?  Inconceivable.)
Pico de Gallo: fresh tomato salsa with onions, cilantro, and peppers

Pico de gallo

Guacamole: made with the pico de gallo

Mexican Rice with Cilantro Dressing: ya'll, this was phenomenal.  I'm not kidding.  I may never think of rice the same way.

Poblano Pinto Beans: my favorite way to eat pinto beans!

Desserts (chosen not for their association with Mexican food, but because they were easy, made enough for all the guests, and the orange cake went with the bright color theme)

Chocolate Pound Cake

Jo's Dreamsicle Cake Trifle

Mexican Rice with Cilantro Dressing

Guacamole, chopped onion, and sour cream

Queso dip

Left: Roasted Pineapple Salsa
Right: Tomatillo Corn Salsa

Jo's Dreamsicle Cake Trifle

Based on Roberto Santibanez's Taco Night Menu on Epicurious.com