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Sunday, December 16th, 2012

Nothing says “Holidays” like a Bacon-Jalapeno Cheese Ball!

Bacon-Jalapeno Cheese Ball RecipeBacon Jalapeno Cheese Ball

 

1 1/2 Cups of cream cheese (room temperature)

1 Jalapeno seeded and finely chopped

8 slices of bacon cooked crispy and crumbled

1 Cup Cheddar Cheese grated

1 Cup of toasted pecans chopped  ( almonds would work)

2 Teaspoons of sweet chili sauce (Asian)

2 Teaspoons of Worcestshire Sauce

Pinch of Cayenne Pepper

Dash of Smoky Chipotle Tabasco

3 Teaspoons fresh lime juice

1 Garlic clove finely chopped

 

  • Mix all ingredients in a bowl, with-holding 1/2 of the bacon, 1/2 of the jalapenos, and 1/2 of the nuts for the outer coating.
  • Form the mixture into a ball. (It will be sticky, so it may help to dampen your hands.)
  • Spread the remaining bacon, jalapeno, and nuts in an empty pie plate.
  • Roll the ball in the remaining outer coating ingredients.
  • Refrigerate for 30 minutes before serving with crackers or pretzels!

         HAPPY HOLIDAYS…..ENJOY!

Coconut Curry Caramel Corn Recipe

Halloween Killer Caramel Corn Recipe

Mama Mondys Lasagna Recipe

Skinny Margarita Rooster!

Best Chocolate Chip Cookies Ever!

Banana Nut Bread with Cinnamon-Hazelnut Glaze

Mushroom Risotto with Langostinos!

The Best Pizza Recipe

Best Mojito EVER: Mojito Rooster Recipe… and its low-cal!

Easy-Cheesy Garlic Bread

Chili Relleno Casserole

Espresso Gelato with Dark Chocolate Chunks

Pistachio & Honey Biscotti Recipe

Check out more ActiveRain Recipes and support Habitat for Humanity by downloading the ActiveRain Cookbook!

ActiveRain Cookbook is Piping Hot!


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Sunday, December 16th, 2012

New Mexico Green Chili Recipe

 

New Mexico Green Chili

I adapted this recipe from my Dad’s Green Chili, a recipe he recreated after visiting the Mascarenes family– while fishing the San Juan river in northen New Mexico.

Ingredients:

1 Yellow onion chopped

1 Yellow or green bell pepper chopped

1 Jalapeno , seeded and finely chopped

2 Garlic cloves finely sliced or chopped

1 Large can of chopped roasted green chilis  27oz.

2 Cups  frozen corn

¼ Cup  butter

¼ Cup olive oil

½ Cup of flour

3 Tablespoons of cumin

1 Tablespoon of Oregano

32 oz. chicken broth

2-3 lbs. of left-over grilled pork tenderloin chopped into small pieces.

Directions:

  1.  Heat the oil and butter in a dutch oven or stock pot.  Add the chopped onions, jalapeno, garlic and bell pepper.  Cook over medium heat stirring  often for 10 minutes.   Season with salt & pepper.
  2.   Drain the green chilis and reserve the liquid.  Add to vegetables in pot and continue cooking.
  3.   Sprinkle the flour , cumin, & oregano over mixture and cook for 10 more minutes.
  4.   Add reserved green chili liquid and chicken broth—stir to combine.
  5.  Bring to boil and the mixture should thicken.   Then reduce to simmer.
  6.  Add in the frozen corn and  pork.
  7. Simmer on low for 30-45 minutes.  If the mixture is not thick enough- add a slurry of  2tsp. corn starch + 2 tsp. cold water mixed together.   Stir into chili and continue simmering.
  8. Toast flour tortillas over burners on stove and lay on a plate or in a bowl.
  9. Scoop out serving of chili and garnish with chopped tomatoes, avocado, cilantro and small dollop of sour cream!

Enjoy!

More recipes from Kathy:

Nothing says “Holidays” like a Bacon-Jalapeno Cheese Ball!

Coconut Curry Caramel Corn Recipe

Halloween Killer Caramel Corn Recipe

Mama Mondys Lasagna Recipe

Skinny Margarita Rooster!

Best Chocolate Chip Cookies Ever!

Banana Nut Bread with Cinnamon-Hazelnut Glaze

Mushroom Risotto with Langostinos!

The Best Pizza Recipe

Best Mojito EVER: Mojito Rooster Recipe… and its low-cal!

Easy-Cheesy Garlic Bread

Chili Relleno Casserole

Espresso Gelato with Dark Chocolate Chunks

Pistachio & Honey Biscotti Recipe

Check out more ActiveRain Recipes and support Habitat for Humanity by downloading the ActiveRain Cookbook!

ActiveRain Cookbook is Piping Hot!


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Coconut Curry Caramel Corn Recipe

Sunday, November 4th, 2012

Coconut Curry Caramel Corn Recipe

Ingredients

  • 4 Cups Brown Sugar  + 4 Tablespoons for candied peanuts

  • 2 Cups Butter

  • 1 Cup Corn Syrupcoconut curry caramel corn

  • 2 Teaspoons Salt

  • 1 Teaspoon Baking Soda

  • 3 Teaspoons Vanilla

  • Curry Spice mixture- see recipe below

 

  • 1 small bag (approx 2 cups) Toasted Shredded Sweetened Coconut

 

  • 2 Cups Roasted peanuts
  • 4 Tablespoons Coconut Milk
  • Lime zest from 1 lime
  • 6 Quarts Popped Popcorn ( fill 2 large roasting pans)

Directions

  1. Preheat oven to 250 degrees F.
  2. Spread the Coconut on a cookie sheet and toast in the oven until evenly light brown.
  3. Combine peanuts, coconut milk, 4 tablespoons of brown sugar and 1 tablespoon of curry spice mixture in a bowl.
  4.  Transfer peanut mixture to non-stick hot skillet and caramelize them for about 5 min.  Be careful not burn them.  Cool them on cookie sheet when done.
  5. Pop corn and remove any unpopped kernels.
  6.  Transfer to buttered roasting pan. 
  7. Dust each batch of popcorn lightly with salt and Curry Spice Mix.
  8. Break up the peanuts and add them along with the toasted coconut to the popcorn.
  9. Zest the lime over the popcorn and toss.
  10. Once popcorn is finished-begin caramel.
  11. In a medium saucepan over medium heat, melt butter, stir in brown sugar, corn syrup and salt.  Bring to a boil, stirring constantly. Boil without stirring 4 minutes, or until it reaches 255 degrees on a candy thermometer.
  12.  Remove from heat and stir in soda and vanilla, and 4 tablespoons of the Curry Spice Mix.
  13. Pour in a  stream over popcorn, stirring to coat.
  14. Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Sprinkle lightly with sea salt , each time you stir.  Remove from oven and let cool completely before breaking into pieces. It will keep about a week in a sealed container, but it won’t last that long.
  15. ENJOY!

 

Curry Spice Mix

1 Tablespoon Curry Powder

1 Tablespoon Garam Masala

1 Tablespoon Cumin Seed

1 Tablespoon Cinnamon

1 Tablespoon Mustard Seed

1 Tablespoon Tumeric

1 Tablespoon Cardamom

1 Tablespoon Paprika

1 Tablespoon Ground Nutmeg or Ground Mace

Combine spices in a bowl then transfer to a skillet and toast until they are fragrant.  Save unused portion for your next batch!

This recipe adapted from a Susan Fenniger recipe.

More Caramel Corn Recipes from Kathy Schowe:

Pumpkin Caramel Corn Recipe

Halloween Killer Carmel Corn Recipe


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Pumpkin Caramel Corn Recipe

Thursday, October 18th, 2012

Pumpkin Caramel Corn Recipe

PUMPKIN CARAMEL CORN RECIPEpumpkin caramelcornpumpkin caramelcorn

     Ingredients

  • 4 Cups Brown Sugar

  • 2 Cups Butter

  • 1 Cup Corn Syrup

  • 2 Teaspoons Salt

  • 1 Teaspoon Baking Soda

  • 3 Teaspoons Vanilla

  • 1 Jar of Pumpkin Pie Spice or see recipe below
  • 6 Quarts Popped Popcorn ( fill 2 large roasting pans)

Directions

  1. Preheat oven to 250 degrees F (95 degrees C).
  2. Pop corn and remove any unpopped kernels.
  3.  Transfer to buttered roasting pan. 
  4. Dust each batch of popcorn with salt and pumpkin spice mix.
  5. Once popcorn is finished-begin caramel.
  6. In a medium saucepan over medium heat, melt butter, stir in brown sugar, corn syrup and salt.  Bring to a boil, stirring constantly. Boil without stirring 4 minutes.
  7.  Remove from heat and stir in soda and vanilla, and 2 Tablespoons of pumpkin pie spice.
  8. Pour in a thin stream over popcorn, stirring to coat.
  9. Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Sprinkle with sea salt lightly, each time you stir.  Remove from oven and let cool completely before breaking into pieces.
  10. ENJOY!

 

Pumpkin Pie Spice

  • 3 Tbl Cinnamon
  • 1 Tbl Ground Ginger
  • 2 Tsp  Ground Cloves
  • 2 Tsp Ground fresh Nutmeg
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Mama Mondys Lasagna

Thursday, September 6th, 2012

Mama Mondys Lasagna Recipe

 

                                                                          MAMA MONDY’S LASAGNA 

My Grandpa Vinny was Italian~  Mama Mondy made this lasagna… mostly for special occasions.  It was a favorite for Christmas dinner.  My grandparents would be proud that we are still making their lasagna and sharing it with friends and family!

Mama Mondys Lasagna

Mama Mondys Lasagna

 

 

 

INGREDIENTS

1 pound ground meat ( turkey, elk, beef)

1 pound ground Italian sausage

10 lasagna noodles

4 cloves garlic crushed

1 yellow onion chopped

2 teaspoons dry basil

2 teaspoons dry oregano

1 teaspoon parsley

1 teaspoon salt

1 teaspoon freshly ground pepper

1/2 teaspoon dried chile flakes

1 can diced tomatoes

2 cans tomato sauce

1 small can tomato paste

2 cups ricotta or cottage cheese

3 eggs lightly beaten

1 cup grated parmesan cheese

2-3 cups grated mozzarella cheese

 

DIRECTIONS

 

  1.  Preheat oven to 350 degrees.
  2. Combine ground meat and sausage along with onion and garlic, season with salt & pepper,  and brown in a pan until meat is just cooked.  Drain oil and liquid from pan.
  3. Add basil, oregano, season with salt and pepper again.  combine this mixture with tomatoes, tomato sauce and paste and bring to a boil.  Reduce heat and let it simmer for 40 minutes.
  4. Mix ricotta cheese (or cottage cheese) with parmesan, parsley and eggs.
  5. Spray pan with Pam.  I use 2-3 smaller pans and freeze them prior to baking.
  6. Spread some of the sauce in the bottom of pan.  Layer dried noodle over the top and don’t overlap.
  7. Spread ricotta cheese mixture over noodles.
  8. Add a light layer of sauce. And top that with mozzarella cheese.
  9. Add another layer of noodle and repeat.

If you would like to make this vegetarian- Sautee mushrooms, bell peppers, eggplant, olives, zucchini– or whatever veggies you have– and substitute them for the meat.  In addition…  a bag of frozen and drained spinach to the ricotta cheese mixture.

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Best Banana Nut Bread ever!

Saturday, August 25th, 2012
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Banana Nut Bread with Cinnamon-Hazelnut Glaze

I made this Banana Nut Bread with Cinnamon-Hazelnut Glaze today and posted this picture on my Facebook wall… the recipe was requested!  A shameless way to get comments and likes! :-)

Banana Nut Bread with Cinnamon-Hazelnut Glaze

Banana Nut Bread with Cinnamon-Hazelnut Glaze

4 Cups Flour

2 Cups nuts  walnuts or pecans, roasted for 10 min. then chopped.

1 ½ Cups Sugar

1 ½ Teaspoon Baking Soda

1 Teaspoon Salt

6-7 Very ripe bananas mashed

¾ Cup plain or Greek yogurt

4 Eggs

1 ½ Sticks of butter– Melted and then browned in pan.  Be careful not to burn it.  Just stir and cook over med. heat until it begins to brown, then remove from heat and cool.

2 ½ Teaspoons Vanilla

Cinnamon- Hazelnut Glaze:

2 Tablespoons Cream Cheese, room temperature

4 Tablespoons milk or cream

1 Tablespoon Italian Hazelnut Syrup (for coffee)

¾ Cup Powdered Sugar

1 Teaspoon Vanilla

1 Teaspoon Cinnamon

Whisk all glaze ingredients together and set aside.

 

DIRECTIONS:

 

  1. Preheat oven to 350°.  Spray 2 large loaf pans, or several smaller pans with non-stick spray.
  2. Roast nuts on baking sheet for 10 minutes.  Cool and chop.
  3. In a mixing bowl whisk the flour, sugar, baking soda, salt, and nuts.
  4. Mix the mashed bananas, vanilla, yogurt, eggs and butter.
  5. Fold in the dry ingredients and then fill pans to ¾ full. Decorate the top with whole nuts.
  6. Bake small pans for 40- 45 min. and large pans 50-55 min.
  7. Remove from oven to rack, poke toothpick holes in the top and brush with Cinnamon-Hazelnut Glaze.
  8. ENJOY!

 

Banana Cream-Cheese Muffins from Gary Danko!

Mushroom Risotto with Langostinos!

Best Mojito EVER: Mojito Rooster Recipe… and its low-cal!

Easy-Cheesy Garlic Bread

Chili Relleno Casserole

Espresso Gelato with Dark Chocolate Chunks

More of my favorite recipes visit:  LivetheDesertLife.com/recipes

 

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Mushroom Risotto Recipe with Langostinos!

Sunday, July 8th, 2012

Mushroom Risotto with Langostinos!

Mushroom Risotto beginning

Toasting the aborio rice

INGREDIENTS for 2-3 servings

 

1/4 CUP ABORIO RICE PER PERSON

1 CUP WHITE WINE

KOSHER SALT

FRESHLY GROUND PEPPER

OLIVE OIL FOR RICE

3-4 CUPS CHICKEN STOCK

3 CUPS  CLEANED AND SLICED MUSHROOMS, cremini, shitake, oyster

Mushroom Risotto thickens

The risotto thickens!

1/2 SMALL WHITE OR YELLOW ONION

4 CLOVES OF GARLIC

3 TBL. BUTTER

1/2 CUP OF PARMESAN

3 CUPS cooked LANGOSTINOS ( mini lobster tails)  You can substitute shrimp.

SQUEEZE OF LEMON

CHIVES OR ITALIAN PARSLEY FOR GARNISH

 

DIRECTIONS:

Begin with a large pan coated generously with olive oil.  Add the smashed or crushed garlic and begin to toast.  Remove from pan and discard before it browns.  Add the mushrooms to the pan and sautee until they release their liquid and season with some salt.  Remove from pan and reserve them and their juice in a bowl.

Return the pan to the stove and coat it with oil again.  Add the onions and season them with salt and freshly ground pepper.  Cook the onions until they are very soft but not browned.  Add the rice and toast it while stirring for several minutes.  Add some white wine to cover the rice and stir until it is completely absorbed.  Add the reserved mushroom juices and stir until absorbed.  Add some chicken stock to cover the rice and stir until absorbed. Repeat this 2 more times until the rice is cooked to “al dente.”  Add in the mushrooms and stir to combine.

While the rice is cooking add langostinos to a sautee pan with a tbl. of butter.  Sprinkle with sea salt and once they are warmed, give them a squeeze of fresh lemon.

Add the  2 tablespoons of butter and cheese to the rice and stir in.  Finally toss in the warm langostinos.  Serve immediately with chives or italian parsley as garnish.

I adapted this recipe from several recipes I found on the Food Network!

Enjoy!

Add the Langostinos

Add the Langostinos

 

 

Mushroom Risotto with Langostinos

Mushroom Risotto with Langostinos

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BEST MOJITO EVER!

Saturday, June 16th, 2012

Best Mojito EVER: Mojito Rooster Recipe… and its low-cal!

BEST MOJITO EVER :  MOJITO ROOSTER RECIPE… and its low-cal!

Best Mojito Ever

Best Mojito Ever!


If you have never heard of a Rooster drink… then you haven’t discovered the best way to create “frozen” cocktails right in your freezer!

I use an ice-tea type jug to mix, freeze, and serve my Roosters.  You don’t need a spigot, because you scoop them out with a spoon… but if your jug has a spigot, that is okay.

The first “Rooster” I ever tried was called a Red Rooster, and it was a mixture of cranberry-orange juice- and vodka.

I am a fan of the Mojito… I just love their rum infused minty-lime goodness.  This is the best Mojito I have ever had… and instead of a sugar laden simple syrup, it has 0 calorie diet 7-up or diet Sprite. 

This is the perfect summer drink… let me know how you like it!


MOJITO ROOSTER RECIPE

1 liter Diet 7-Up or Diet Sprite

32 oz. light rum

1/2 can or 6oz. of frozen lime-ade

1/2 to 1  cup mint leaves torn

Perrier or club soda

  1. Combine ingredients in a 1 gallon ice tea jug.
  2. Stir until lime-ade dissolves.
  3. Place in freezer over-night.
  4. Stir it up in the morning until mint leaves are mixed throughout.
  5. Scoop it into glasses at happy hour– top with Perrier or club soda to lighten it up!

   ENJOY!   ******************************************************************


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Easy-Cheesy Garlic Bread Recipe

Monday, May 21st, 2012
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Easy-Cheesy Garlic Bread

EASY-CHEESY GARLIC BREADeasy garlic bread

 

1 small fresh loaf sliced in half

1 tablespoon butter

3-4 roasted garlic cloves, recipe below.

1/4 cup shredded cheese ( mozzarella, parmesan, romano, even cheddar)

 

Lightly butter the bread, then smash the roasted garlic cloves and blend in.  Sprinkle with cheese until covered.   Place under broiler until lightly toasted and the cheese is melted. Garnish with chopped chives or parsley. Slice into easy to pick up pieces!

 

ROASTED GARLIC CLOVES

20-30 fresh peeled garlic cloves

1/2 cup of olive oil

sea salt

 

Place the garlic cloves in a shallow bowl and cover with the olive oil.  Use enough to cover the top of the cloves.  Roast in the oven uncovered for 30-40 minutes at 275*.  Or until the garlic is a light caramel and very soft.  Sprinkle with a little sea salt.

Don’t over cook or they will get hard.  These will keep in the refrigerator (covered) for a month.  I use them in dressings, on top of brie, added to pizzas and pastas, or spread on crackers or bread.

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Chile Relleno Casserole– You can make ahead of time!

Tuesday, May 8th, 2012

Chili Relleno Casserole

Chili Relleno Casserole

  • 1 pound ground beef, ground turkey, or ground pork… or sausage.chili relleno casserole
  • 1 green pepper, chopped
  • 1 medium onion chopped
  • 1 teaspoon salt
  • 1 teaspoon ground oregano
  • 1 teaspoon garlic powder
  • 2 cups shredded cheddar cheese
  • 2 cups shredded monterey jack cheese
  • 2 cans (4 ounces each) chopped green chilies
  • 10 roasted pasilla chilies with skins removed or 10 anaheim chilies skins removed
  • 4 eggs
  • 3/4 cup milk
  • 1 can black beans
  • Cilantro chopped for garnish
  • Avocados sliced served over casserole.
  1. In a skillet brown ground beef.  Add green pepper and onion and cook until both are tender.
  2. Add drained black beans, green chilies, salt, and spices to meat mixture and set aside.
  3. In a bowl combine eggs and milk.
  4. In a 9 x13 pan layer 1/2 of meat and roasted pasillas, sprinkle the layer with cheeses.
  5. Add another layer of meat, pasillas and another layer of cheese. Leave remaining cheees to use on top after baking.
  6. Pour egg milk mixture over the top of the cheese.
  7. Bake at 350 for 30 minutes.  Sprinkle with remaining cheese. Bake for 7 more minutes.
  8. Remove from oven and let sit about 10 minutes before serving.  Garnish with chopped cilantro and serve with sliced avocados.
  9. You could eliminate the meat mixture and make this a veggie/egg dish!  I made up 3 of these and froze 2 of them.  Thaw the night before in the refrigerator and they bake up perfect the next day!
  10. Enjoy!

 If you are looking for a great real estate agent in the Palm Springs area… let me  one for you!

                                                        

Kathy Schowe   760.333.8886  

Intero Real Estate Services in Old Town La Quinta     

 SchoweProperties.com☼ KathySchowe.comLivetheDesertlife.com 

        

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