This is my GO TO margarita recipe--cheers!
In blender, put 4 shots tequila and 1 shot triple sec. Add one can of frozen limeade and then fill the empty can with water and add the water to the blender, too. Fill the blender with ice and go to town until you get to your desired consistency. Pour into your favorite glasses--some people like salted glass rims and some don't. And some people like their margaritas on the rocks, so you can shake these up if you don't have a blender.
PS You simply must be listening to Jimmy Buffett while drinking these!
Mom's Chicken Soup
After a brief hiatus due to being crazy busy at work, lizzycooks is back. And, I'm happy to open 2013 by showcasing my Mom's chicken soup recipe! There's not much better than Mom's chicken soup, am I right?
I prefer to use chicken breasts as opposed to a whole chicken, and prefer the crock pot for this easy recipe. When the soup cools a bit, you can pour it into smaller lunch-size containers and freeze them individually. Grab one out of the freezer on the way to work in the morning and you've got a quick, warm, and nourishing lunch.
1 whole chicken or 2 chicken breasts, raw
1 container of chicken broth
1 or 2 bay leaves
1 medium onion, chopped
2 raw potatoes, cubed
1 cup raw carrots or any other veggies such as cabbage, mushrooms, etc.
1 cup celery including leaf tips, chopped
4 garlic cloves, chopped or more according to your taste
1 teaspoon salt and some pepper. Add about 5 peppercorns, if desired.
Put all ingredients into a crock pot or pot on stove, adding meat first. Let come to boil and then simmer for about two hours if on stove. If in crock pot, cook on high for about 3 hours. Add parsley, thyme, and marjoram about 15 minutes before soup is done. Use fresh parsley if you have it. You can add cooked leftover rice, spaghetti, couscous, barley, etc. at the end too. Season to your taste, and throw a sprig of fresh rosemary on the bowl to be cool.
1 whole chicken or 2 chicken breasts, raw
1 container of chicken broth
1 or 2 bay leaves
1 medium onion, chopped
2 raw potatoes, cubed
1 cup raw carrots or any other veggies such as cabbage, mushrooms, etc.
1 cup celery including leaf tips, chopped
4 garlic cloves, chopped or more according to your taste
1 teaspoon salt and some pepper. Add about 5 peppercorns, if desired.
Put all ingredients into a crock pot or pot on stove, adding meat first. Let come to boil and then simmer for about two hours if on stove. If in crock pot, cook on high for about 3 hours. Add parsley, thyme, and marjoram about 15 minutes before soup is done. Use fresh parsley if you have it. You can add cooked leftover rice, spaghetti, couscous, barley, etc. at the end too. Season to your taste, and throw a sprig of fresh rosemary on the bowl to be cool.
Pancakes-Dairy & Gluten Free
Food is part of the workplace. People lunch together, bring homemade goodies, eat meals, talk about food, and swap recipes. I got this recipe from coworker who brought these really yummy pancakes to a recent breakfast meeting. Enjoy!
1 1/2 cups gluten free flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
3 tablespoons non-butter spread, melted
1 1/4 cups coconut milk
1 egg
½ teaspoon vanilla extract
In a large bowl, sift together the flour, baking powder, salt and sugar. Melt the butter in a small bowl, and add the coconut milk, egg, and vanilla. Mix together before adding to the dry ingredients.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown (golden brown is a beautiful color) on both sides and serve hot.
1 1/2 cups gluten free flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
3 tablespoons non-butter spread, melted
1 1/4 cups coconut milk
1 egg
½ teaspoon vanilla extract
In a large bowl, sift together the flour, baking powder, salt and sugar. Melt the butter in a small bowl, and add the coconut milk, egg, and vanilla. Mix together before adding to the dry ingredients.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown (golden brown is a beautiful color) on both sides and serve hot.
Boeuf Bourguignon-First Attempt
Boeuf bourguignon. A delectable, glossy, rich, meat-wine-vegetable creation, full of umami. All of this magic happens after a long cooking process. This is one of Julia Child's classic creations and her recipe. I consider it high brow comfort food. It was a fun foodie experience to make this dish and I enjoyed every minute of it. I also watched the movie Julie & Julia twice while making it. After you create this dish your kitchen will smell like it should when Sunday dinner is served.
Here's the recipe: https://lizzycooksblog.blogspot.com/2012/08/julia-childs-classic-boeuf-bourguignon.html
When I made it I made slight modifications. I used white onion chunks instead of the small onions, regular (non-chunk) bacon, and Burgundy wine.
Write me anytime with comments. I hope you enjoy the experience as much as I did. Bon Appetit!
Boeuf Bourguignon: A Julia Child Classic
With thoughts of Julia on her birthday...
9-10 inch, fireproof casserole dish, 3 inches deep
"As is the case with most famous dishes, there are more ways than one to arrive at a good boeuf bourguignon. Carefully done, and perfectly flavored, it is certainly one of the most delicious beef dishes concocted by man, and can well be the main course for a buffet dinner. Fortunately you can prepare it completely ahead, even a day in advance, and it only gains in flavor when reheated".
Boiled potatoes are traditionally served with this dish but you can also serve it with buttered noodles or steamed rice. Serve with Beaujolais, Côtes du Rhône, Bordeaux-St. Émilion, or Burgundy.
Boiled potatoes are traditionally served with this dish but you can also serve it with buttered noodles or steamed rice. Serve with Beaujolais, Côtes du Rhône, Bordeaux-St. Émilion, or Burgundy.
9-10 inch, fireproof casserole dish, 3 inches deep
Slotted spoon
6 ounces bacon
1 Tbsp. olive oil or cooking oil
3 pounds lean stewing beef , cut into 2-inch cubes
1 sliced carrot
1 sliced onion
1 tsp. salt
1/4 tsp. pepper
2 Tbsp. flour
3 cups full-bodied, young red wine , such as a Chianti
2 to 3 cups brown beef stock or canned beef bouillon
1 Tbsp. tomato paste
2 cloves mashed garlic
1/2 tsp. thyme
Crumbled bay leaf
Blanched bacon rind
18-24 small white onions , brown-braised in stock
1 pound quartered fresh mushrooms, sautéed in butter
Parsley sprigs
Remove rind from bacon, and cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 inches long). Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry.
Preheat oven to 450 degrees.
Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.
Dry the stewing beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.
In the same fat, brown the sliced vegetables. Pour out the sautéing fat.
Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees.
Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.
While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.
When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.
Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables. Recipe may be completed in advance to this point.
For immediate serving: cover the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.
For later serving: when cold, cover and refrigerate. About 15-20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.
Copyright © 1961, 1983, 2001 by Alfred A. Knopf. Reprinted by arrangement with the Knopf Doubleday Publishing Group, a division of Random House, Inc.
Preheat oven to 450 degrees.
Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.
Dry the stewing beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.
In the same fat, brown the sliced vegetables. Pour out the sautéing fat.
Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees.
Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily.
While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.
When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.
Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables. Recipe may be completed in advance to this point.
For immediate serving: cover the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.
For later serving: when cold, cover and refrigerate. About 15-20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.
Copyright © 1961, 1983, 2001 by Alfred A. Knopf. Reprinted by arrangement with the Knopf Doubleday Publishing Group, a division of Random House, Inc.
-Oprah.com
Kick-Ass Summer Sangria
Sangria, the ultimate summer cocktail. It originated in Spain and Portugal. I love sangria but have never made it at home. The great thing about sangria is that you can add just about any type of fruit you want. A friend and fellow foodie gave me this recipe recently so I decided to try homemade sangria. This pretty liquid is refreshing, delicious, and has a kiiiiick! You can add club soda or ginger ale if you like a bit of bubbly in your sangria.
1 bottle of dry red wine, chilled
1-2 cups brandy (depending on the week you've had)
1/2 cup sugar
Ice
2 limes, sliced into rounds
2 oranges, sliced into rounds
Put the wine, brandy, and sugar into a large glass pitcher. Stir until the sugar dissolves. Slide in the ice, add the fruit, and stir again. Serve in tall glasses with non-plastic straws. Cheers!
Winter Squash Sweet Bread
Ingredients:
2 cups all-purpose flour
1 cup whole wheat flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground allspice
1 1/2 teaspoons baking powder
1 teaspoon salt
3 eggs
1 cup canola oil
2 teaspoons vanilla extract
2 cups frozen cooked winter squash, thawed
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground allspice
1 1/2 teaspoons baking powder
1 teaspoon salt
3 eggs
1 cup canola oil
2 teaspoons vanilla extract
2 cups frozen cooked winter squash, thawed
In a large bowl, combine the flours, sugar, baking soda, allspice, baking powder, and salt. In a medium bowl, beat the eggs, oil, and vanilla, then stir in the squash. Stir this mixture into the dry ingredients just until moistened.
Pour into two greased 8”x4” loaf pans. Bake at 350 for 55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. You can freeze any leftover bread.
Allspice Substitute
What is allspice you ask? Today, it was an ingredient I needed, but didn't have, in my quite awesome spice collection. So, I headed to the Google machine to find a substitute. Could I have gone to the grocery store to buy some allspice? Yes. Did I feel like going to the grocery store on a Sunday afternoon? No.
Contained in this short blog post is what I found:
Equal parts cinnamon, nutmeg, and ground cloves. Yep, that's it.
Unless of course you favor one of these 3 spices over the other...then just play with the amounts to suit yourself. There you go!
Contained in this short blog post is what I found:
Equal parts cinnamon, nutmeg, and ground cloves. Yep, that's it.
Unless of course you favor one of these 3 spices over the other...then just play with the amounts to suit yourself. There you go!
Zesty Marinade for Meat & Vegetables
Ingredients:
¼ cup brown sugar
½ cup lime juice
¼ cup cilantro, chopped
4 cloves garlic, minced
3 tablespoons onion, chopped
2 tablespoons Dijon mustard
1 teaspoon ground ginger
½ cup oil
¼ cup soy sauce
½ cup worcheshire sauce
Whisk together all ingredients and pour over meat or veggies you'd like to marinate. Cover the dish and marinate for 12-24 hours.
Dad's Pho (Vietnamese Soup)
I'm hooked on this stuff! It warms the soul and will cure what ails you! It just makes you feel soooo good. I found a Pho restaurant in town and wanted to make it myself. Pho has the magical qualities of homemade chicken soup with a Vietnamese twist. Fortunately for me, my dad had his own recipe and this is what I am sharing with you today.
1 onion, peeled and quartered
8 garlic cloves, halved
1” piece of fresh ginger, sliced
2 3” cinnamon sticks
2 star anise pods
4 whole cloves
8 cups chicken or vegetable stock
3 tablespoons soy sauce
½ lb (8oz) rice noodles
6 green onions, sliced (green and white parts)
Condiments:
1 lime, cut into wedges
fresh cilantro
fresh basil
shredded cabbage
fresh bean sprouts
srirachi chili paste
In a large stock pot, heat the first six ingredients over medium-low heat until the onion is softened. Add the broth and soy sauce. Bring to a boil, reduce heat to simmer and cover for 25 minutes. Strain the liquid to remove the first 6 ingredients.
Prepare the noodles as directed. Divide the noodles and green onions into two large, or four medium, bowls. Bring the broth to a boil. Pour the hot broth over the noodles.
Serve the soup with the condiments on a separate platter. Add your favorite condiments to the soup. You'll need a fork and a spoon, unless you are at home, in which case you can just drink the soup out of the bowl. (:
Thin slices of beef or chicken, or shrimp, can be added to Pho. If you do add these ingredients try some hoisin sauce to dip the meat into or to add to the soup.
Thin slices of beef or chicken, or shrimp, can be added to Pho. If you do add these ingredients try some hoisin sauce to dip the meat into or to add to the soup.
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