Wednesday, June 29, 2016

Caprese salad on grilled baquette

There is no better combination than tomato, cheese, basil and bread. It also is a must have during the summer. This dish is so simple and full of flavor. There is not a single person who is not impressed with this. This time I chose to grill the bread because it is gives it that lightly toasted taste but doesn't make the bread too hard. My sister and I were just talking about how much we hate when the bread rips up the inside of your mouth and for days you are regretting that broiled bread. 

Try this recipe and please let me know what you think.


1 Roma tomato sliced
6 basil leaves sliced
fresh mozzarella
1/2 cup olive oil
1 baguette sliced
salt and pepper


Slice tomatoes to desired thickness. Slice mozzarella to desired thickness. roll leaves and thinly slice them. Heat grill on high. brush each side with olive oil. Place bread on the grill for about 2 minutes on each side. Once they have grill marks they are done. Usually doesn't take long when grill is on high. Top bread with tomato, cheese and then brush again with olive oil, lightly salt and pepper and then sprinkle with basil strips.

Monday, January 18, 2016

Restaurant style bean dip

My son loves getting bean dip at the Mexican restaurant. He asked me to make it and he barely ever special requests food so when he does I try my best to make it happen. One of the first food blogs I ever started following had one that I thought looked really good and so I gave it a try a couple of summers ago. My son loved it and it is now a fun treat to make when we have guests over. It is very simple to make and everyone will love it. For the original recipe you can check it out at  Favorite Family recipes or just follow instructions below. 


1 can refried beans
1/3 cup sour cream
1 tablespoon hot sauce (I used Tapatio)
3/4 cup shredded monterey jack cheese or more if you like


In a medium sauce pan combine beans, sour cream, and hot sauce. Stir constantly until heated through. Don't bring to a boil and when heated throug add to a microwave safe dish. Add shredded cheese to the top. Microwave until cheese is melted. It took me 2 minutes. Serve with chips.

Let me know what you think. 

Wednesday, December 30, 2015

Beef Burritos aka Mexi Melts

I found these on Pinterest under copycat of a Mexi Melt. I never had a one of those but I know that it looked amazing so I needed to make it. The combination of taco meat, cheese and pico de gallo is so wonderful and it has become a great addition to taco night. My mom loved them so much she said she can no longer eat Taco Time anymore. What's also great about them is how easy they are to make. Coolidge who doesn't even like tomatoes likes these. 

Give it a try and let me know what you think. 


1 pound ground beef
1 package taco seasoning
8 ounce pepper jack cheese
8 ounce cheddar cheese
8-10 flour tortillas
Pico de Gallo


In a large skillet brown ground beef. Add taco seasoning and cook according to instructions.

To each tortilla add pepper jack cheese, spoon over beef mixture, pico de gallo, and then cheddar cheese. Wrap and microwave for 30 seconds to 1 minute.

Yes it's that easy.

Sunday, July 12, 2015

Pico de Gallo

I love pico de gallo because it adds a lovely freshness to your tacos, burritos, or anything Mexican you are having that day. It's great with chips and the next day with your scrambled eggs. I first discovered it when I visited Mexico and it makes my mouth water just thinking about all the ingredients blended together.  

Its great to make for a party. It doesn't take much time and your guests will be very happy. You can make it early in the day and serve later. Try it and let me know what you think. 


1 Roma tomato diced
1/2 jalapeno seeded and diced
1 tablespoon cilantro chopped
1 clove of garlic minced
2 tablespoons red onion diced
1/2 lime juice
salt and pepper to taste


Add all ingredients to a bowl, stir and let sit for 30 min to 1 hour before using or serving.  You can double but I like to use this the day of because I find the fresh tomatoes get to soft over time. Double if 

Friday, July 10, 2015

Classic Margarita

I love cocktails and margaritas are great in the summer. The combination of sweet, tart, and little bit of salt in each drink are awesome. I found this recipe from the Rachel Ray magazine and what I like about it is that it is strong and easy to make. I think use premixes are great when you can't get any fresh juice but once you start making them with fresh ingredients it is real hard to drink anything else because they are usually loaded with sugar and give me a stomach ache. 


1 lime (3/4 ounce juice)
2 1/4 ounce of silver Tequila
1 1/2 triple sec
3/4 ounce simple syrup (you can add more if you like it sweeter)
Coarse salt for rimming the glass (optional)


Spread salt on small plate. Rim the glass with lime and dip glass on to plate with salt to coat. Fill glass with ice.

Fill a cocktail shaker with lime juice, tequila, triple sec, and simple syrup. Add ice and shake well and strain into your prepared glass.

Try it and let me know what you think.

Wednesday, July 8, 2015

Strawberry Sauce

I love to get food magazines and find amazing recipes. Getting a food magazine in the mail is like getting a gift. I go through it and drool and rip pages out. I put these recipes aside and then will go through them to make when I am feeling ambitious. Having picked all these amazing berries I decided none of them could go to waste. I always have a fear it will suck but if it looks good and the ingredients are not a crazy amount and directions are fairly easy, I will give it a try. 

I have a weakness for strawberry sauce and this looked way to easy to not try. This recipe came from the Food Network magazine. It was very simple and made a great silky sauce that was super delish. Try it and let me know what you think.


3 cups strawberries, finely chopped
1/2 cup sugar
juice of 1/2 lemon
1 tsp vanilla extract


Combine the strawberries, sugar, lemon juice and 2 tablespoons water in a saucepan. Cook over medium heat, stirring occasionally, until berries break down, about 10 minutes. Remove from the heat; stir in the vanilla

Strain through a fine mesh sieve into a bowl, pressing against the solids; let cool completely. Store in refrigerator up to 4 days. 

Monday, June 15, 2015

Strawberry Freezer Jam

I have been wanting to make jam for many years but living in the city where there are no farms and no a lot of space in your freezer has kept me from doing it. Well this year we moved to Washington and finally have the access to many farms and plenty of freezer space. 

I grew up eating my grandma's strawberry jam. My sister told me that she follows the recipe on the box but my other grandma did it a little different because her's was a little runny but we never go to figure out just how she did it. Well I bought the Sure Jell box at the grocery store and compared it to a recipe I found on Betty Crocker's site.  I think I came up with just how she did it. I didn't follow recipe perfectly but quite close. 

I picked and bought 1/2 a flat of strawberries. That allowed me to make 11 small containers and 1 small container of strawberry sauce for ice cream. I think that means it officially cost. $1.20 per container of organic strawberry jam.  Not bad but I have to say I didn't do it to save money. I did it because I knew it would be fun and taste amazing. Well that is if it turned out as good as my grandma's. I think they both would be very proud of me. 


4 cups strawberries
4 cups sugar
3/4 cup water
1 package of fruit pectin (I used sure jell)
juice of !/2 lemon (I would only use if your berries are super sweet like mine)


Cut stems of strawberries and put all of them in a large bowl. Mash with a potato masher until you get consistency you like. Add 4 cups of sugar and stir. Let sit for 10 minutes and stir occasionally. 

Mix pectin and water in a medium size pan and heat until boiling and boil for 1 minute stir constantly. Then add berries to the pan and cook for 1 minute stirring constantly and turn off heat. Stir for another 2 minutes. Once sugar has dissolved it is done. 

Spoon mixture into containers and leave 1/2 inch space for the lid. Let sit for 24 hours at room temperature. Store in freezer up to 6 months or in refrigerator for 3 weeks.