Sunday, December 30, 2012

Brazilian Lemonade like Tucanos

Brazilian Lemonade
4 juicy limes (try and find ones with thin, smooth skins; they’re the juiciest and the thin skin cuts down on the chance of your drink being bitter)
1 c. sugar
6 c. cold water
6 Tbsp. sweetened condensed milk
Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.
Wash limes thoroughly with soap (I just use hand-dishwashing soap or regular hand soap); you need the soap to get the wax and pesticides off of the limes because you’re using the WHOLE lime, baby. Cut the ends off the limes and then cut each lime into 8ths.
Place 1/2 of the limes in your blender.
Add 1/2 of the sugar water, place the lid on your blender, and pulse 5 times. Place a fine-mesh strainer over a pitcher (the one you’ll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and stuff in the strainer into the trash. Repeat with remaining limes and sugar water. Add sweetened condensed milk; DO NOT leave this step out unless you will die of a horrible sweetened condensed milk allergy because this is the secret ingredient! You may want to taste test it at this point; I used giant, thick-skinned limes tonight and didn’t test it and it came out a little bitter. If it’s bitter, just add some more sugar and maybe a little more milk.
Serve immediately over lots of ice. This does not keep well, so don’t make this in advance (although you can cut the limes, mix the sugar water, and measure the sweetened condensed milk in advance). Serves 4

Monday, December 24, 2012


My family's favorite pancakes. Add 1/4-1/2 cup pureed veggies for added health! You can also add a dash of cinnamon or a 1/2 tsp of vanilla.

Ingredients (Chill the batter for 20-30 minutes beforehand if possible)

1 cup flour
1 tablespoon white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk, more if needed for desired consistency
1 egg
2 tablespoons vegetable oil or melted butter

  1. Preheat a lightly oiled griddle over medium-high heat.
  2. Combine flour, sugar, baking powder, baking soda and salt. In a separate bowl, beat together egg, milk and oil. Pour milk mixture into flour mixture. Beat until smooth. QUICK METHOD- Combine dry ingredients and mix well. Add other ingredients to dry ingredients and immediately mix until well combined.
  3. Pour or scoop the batter onto the hot griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Friday, December 21, 2012

Peaches and Cream Stuffed French Toast



For the filling:
4 ounces cream cheese, softened
1 tablespoon powdered sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 cup sliced fresh peaches
For the French toast:
4 slices French bread
4 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Diced peaches and maple syrup, for serving


1. To make the filling, in a small bowl, mix cream cheese, powdered sugar, cinnamon and vanilla extract, until smooth. Spread cream cheese filling on slices of bread; top with peach slices. Make two French toast "sandwiches."

2. In shallow pan or pie plate, beat eggs, milk, vanilla, and cinnamon. Dip the sandwiches in the egg mixture, on each side.
3. Heat a large skillet or griddle to medium-high heat. Cook French toast sandwiches, on both sides, until golden brown, about 4-5 minutes each side. Serve warm with diced peaches and maple syrup.

Recipe from

Thursday, December 13, 2012

Crockpot Chicken for the freezer

1 large bag frozen chicken (about 8 chicken breasts, or as much chicken as fits in your crockpot)
1 onion, cut into chunks
Salt, pepper, garlic powder, paprika

Place half of onion on the bottom of Crockpot. Layer chicken into the Crockpot. You can defrost the chicken if you'd like but frozen is fine. Place remaining onion pieces over the top. Optional: Sprinkle with salt, pepper, garlic powder, and paprika. Cook on low for 6 hours or high for 3 hours or until chicken is done through and tender.
Put each chicken breast into its own plastic bag with a spoonful of the juices from the bottom of the Crockpot. This will keep it moist when you defrost it. I use regular zip-lock bags because I use the chicken quickly. If your chicken will be in the freezer for a while, you might want to use freezer bags. Put all the individual bags of chicken into a bigger bag. This keeps the chicken all in one place in the freezer so it's easier to find, and it adds another layer of protection from freezer burn.  Defrost chicken and use in soups, sandwiches, casseroles, and pasta dishes.

Cream Cheese and Chicken Enchiladas

2-3 chicken breasts, shredded {OR rotisserie chicken}
1 {8 oz.} pkg. cream cheese
1 28 oz. can green enchilada sauce
1 can black beans, drained & rinsed
2 cups cooked rice
1-2 cups shredded Monterrey & Colby cheese

Cook rice. Cook chicken and shred. (Boil or bake it so there is no need to touch any raw chicken.) Mix the shredded chicken, cream cheese, and 2 cups of the enchilada sauce together.  Spray the bottom of a 9x13 baking dish. Pour half a cup of the enchilada sauce into the bottom of the baking dish. Layer the rice and beans onto tortillas. Top with chicken mixture. Roll up each of the tortillas and place them in the baking dish seam side down.  Top with 1 cup of the enchilada sauce and 1-2 cups of shredded cheese. Cover the baking dish with foil and bake at 375 for about 25 minutes. Uncover the enchiladas, turn on the broiler, and broil for about 3-5 minutes uncovered or just long enough to brown the cheese.

Wednesday, December 12, 2012

English Toffee

English Toffee
1 C. sugar
1/4 tsp. salt
1/2 package chocolate chips
1/2 C. finely chopped walnuts
1 1/2 C. butter
1/2 tsp. vanilla

First, chop nuts and spread half on the bottom of the cookie sheet. Have your chocolate chips measured and ready. Stir and cook the butter, sugar and salt in a sauce pan over medium-high heat until light brown. Stir fast for 5-10 minutes. When it reaches the right color (dark carmel) remove from heat and add vanilla. Pour over the chopped nuts and spread out as best you can with a knife or spatula. Next, pour chips on and spread to melt. Sprinkle the remaining nuts onto melted chocolate. Refrigerate. When cool, take a knife; place the tip into the toffee and break into desired pieces. Store in refrigerator in closed container.

*You can also freeze this candy to eat later!

Monday, December 10, 2012


This is often served for breakfast, though it can be served for other meals as well.

1/2 lb Queso fresco or cotija, chopped
1 red, yellow or white onion, chopped
1/2 bunch cilantro, chopped
1 lime or 1/2 lemon, squeezed
Salt to taste
5 potatoes, cooked

Mix cheese, onion, cilantro, lime and salt in bowl. Serve over potato (as you would chili). Enjoy!