Tuesday, June 28, 2011

Delicious Fish and Brazilian Rice

I learned how to make rice in Brazil. They don't really use recipes so I had to adjust on how to learn how to make Brazilian recipes. And I don't know what it is about Brazilians but they make the best rice and it is delicious every time! They can make a delicious meal in their big rice pot adding a cut up whole chicken and vegetables. yummmm.... I still don't think I make it as good as they do but I sure try!

Brazilian Rice
2 cloves of garlic, minced.
1/2 onion, diced.
2 tablespoons of olive oil
1 cup of long grain rice
2 cups of water
Salt and pepper to taste
Add a shake of any kind of spices you like. I added a shake of garlic salt, pepper, and chili powder.

I use a medium sized pot and put the oil in the bottom of the pan and let it start warming up. Then add in the garlic and onion and give it a stir. Let the onion cook and soften for about a minute and add some salt and pepper. 
(Right now, in a separate cup start warming up your 2 cups of water in the microwave.)
 Now add the rice to the onions and get it all stirred together and let them cook together for another minute. Then add the hot water and stir it all together and turn the heat down to low so it can simmer. I cook my rice with the lid on. Let the rice simmer for about 30 minutes or until the water has all absorbed. If the rice is still crunchy add just a little bit more water and let the rice absorb it until your rice is light and fluffy. Now your rice is ready to go.
Like I said before Brazilians add a lot of things to their rice... if you want to add shredded carrots or beets while you are sauteing the onions feel free! I added some green onions and mixed them in at the end and they added a little color.

Delicious Fish
4 fish fillets, like tilapia
2 eggs, beaten and add a splash of milk
1 sleeve of Ritz crackers, finely crushed
salt and pepper

In a medium skillet, add a little bit of oil, over medium high heat, so it covers the bottom of the pan. You don't need to add a ton because the oil is just to crisp the crackers and cook the fish quick. While the oil is heating up, dip the fish fillets in the egg mixture and get both sides covered. Then transfer and dip in the cracker mixture. Spread the crushed crackers over the spots where they don't stick. Now carefully put the fish in the skillet and let them start cooking for about 5 minutes on the first side. Carefully lift up the side of the fish and see if the crumbs have browned. When browned then flip and allow the other side to cook through. Then allow the fish to sit on some paper towels and serve with the rice! In the picture shown we finished off the meal with a bag of frozen cheesy vegetables that are a quick and easy finish! Enjoy! 

*If anyone ever has a question about a recipe... go ahead and let me know. I know sometimes I probably don't explain things completely clear. But I hope you all enjoy!*

Wednesday, June 22, 2011

Homemade Oreo's

This is another recipe my mom used to make when I was little and I would say they are one of my favorite cookies! I have tried different recipes and I am pretty sure this one is my favorite. I make cream cheese frosting for the middle but you could also make buttercream if you prefer.

Homemade Oreo Cookies
2 devil's food cake mixes
4 eggs
1 tsp vanilla
1 cup Crisco
1 cube butter

Mix all the ingredients together until smooth. It would be easiest with a Kitchen Aid mixer because it is kind of hard for a hand mixer to handle. Technically you could do it by hand but if you don't have a Kitchen Aid... like me... use a hand mixer to get it started and almost smooth and then try to finish it with a wooden spoon. 
Next roll into balls I made them about tablespoon size. Then bake at 350 degrees for 10 minutes and take out to cool on a wire rack.

Cream Cheese Frosting
1 lb. powdered sugar
1 cube butter or margarine
1 tsp vanilla
1 package of cream cheese
Beat the cream cheese and butter, with a hand mixer, together in a large mixing bowl until softened and smooth. Next add the powdered sugar and vanilla. Scrape the sides of the bowl and continue to blend until smooth. 

FINALLY, take one cooled chocolate cookie and frost it as generously as you like and simple top it with another cookie! yummm... you have a homemade oreo!

Sunday, June 19, 2011

Mom's Caramel Rolls

My dear mom always made these delicious caramel rolls on special occasions for our breakfast. I love them! They are SO good! I was craving them so I finally went out and got me a bundt pan. :) I went to two stores and couldn't find one so I figured well, if they don't have it at Wal-mart then I guess I will give up... but I lucked out and they had a cute green one there! And the next morning we had a delicious breakfast!

Caramel Rolls
18-20 frozen Rhodes rolls
1 small box Jell-O Cook and Serve Butterscotch pudding
1/2 cup brown sugar
1/2 cup granulated sugar
1 tablespoon cinnamon
1 stick of melted butter
Now here is the simple process... Spray your bundt pan with some cooking spray and then add the frozen rolls. Sprinkle all of the ingredients on the rolls. I did them one at a time and tried to get it on them evenly. Then melt your stick of butter and drizzle it over the mixture! voila! Then put some plastic wrap over them and let them just sit at room temperature overnight. They will raise a LOT. Mine were about to come out of the pan! :) yummm... Then just wake up the next morning, take off the plastic wrap, and put in the preheated oven set at 350 degrees. Leave them in for about 30-40 minutes then take them out and invert the pan and all the delicious caramel sauce will drizzle over your delicious breakfast! Enjoy!

Thursday, June 9, 2011

White Chicken Chili

I am always looking for ways to add beans in my diet. After eating rice and beans seriously everyday in Brazil I miss them every once in a while. Yummm... I can't wait for the day to go back and have some of the basic but delicious foods they serve down there. Brazilian food is simply delicious. Well, this bean recipe is not Brazilian... but it does have beans. Dustin and I ate it for supper last night and Dustin said it was one of the best soups he has ever eaten. So... there ya go, this soup is good! I looked at a few recipes and kind of made my own. Some had cilantro, but I don't really like cilantro, one had corn, so I added corn, etc... So when you make it go ahead and make it how you want!

White Chicken Chili
1 tablespoon olive oil (or any oil you have)
1/2 an onion, diced. I used a white onion.
2 chicken breasts, diced or shredded. 
(A rotisserie chicken would make this meal really quick because you could just shred the chicken and it would be delicious.)
1 can of corn
2 cans of Great Northern Beans, make sure you drain and rinse them
3-4 cloves of garlic, minced. 
1 (4oz) can of green chilies
1/2 teaspoon cumin
1/2 teaspoon oregano
Add salt and pepper to taste. I have salt/pepper grinders and they give food lots of flavor.
4 cups of chicken broth. You can make this with bouillon or buy a box.
1 lime, juiced.
Then just add whatever toppings you want on the top. I added some diced green onions, diced avocado, shredded Mozzarella cheese, and sour cream.

Now for the process. Add the tablespoon of oil to a large/deep pot and let it start warming over medium heat. When it is nice and warm add the diced onion and let it cook for about 2 minutes, stirring occasionally. Then add the chicken and let it start cooking. I cut my chicken into small pieces so they would cook faster and then it would be easier to eat. After the chicken turns white add the garlic in and give it a stir so it is all coated. Then add the beans and corn and mix it all together. Now add the spices, the cumin and oregano, and get it all mixed in. Now add the chicken broth and let it come to a simmer and let the soup simmer for about 25 minutes so the chicken broth can reduce down. During this time you can add the lime juice and stir it in with the broth. After about 25 minutes this soup will be so delicious and full of flavor! Dish it out and add your toppings. Enjoy!

Wednesday, June 8, 2011

Buttermilk Caramel Syrup!

This stuff is DELICIOUS! I am so serious. Yummm... if you want something delicious to dip your french toast sticks in... this is perfect... if you want something to drizzle over ice cream or pancakes or anything that needs a good sweet syrup/sauce, then... Try this! I remember the first time I tried it... and yes in that moment I was hooked. I have since seen other variations of the syrup/sauce and this one I like the best of all. Enjoy!

3/4 cup buttermilk
1 1/2 cups sugar
1 cube of real butter
2 tablespoons light Karo syrup
1 teaspoon baking soda
1 teaspoon vanilla

Start by using a large/deep pot because it will foam while it is cooking.  
Add the butter to the pan and let it melt on the bottom, then add all of the ingredients into the pot except the vanilla. 
On medium low heat let all of the ingredients come to a soft boil and let it stir pretty much continuously for about 7 minutes or until the syrup turns a golden brown color. At that point add the teaspoon of vanilla and stir it all together. 
Let it cool for a little bit and then you can put it in a container in the fridge to cool completely and it will set up and turn into a beautiful buttermilk caramel sauce! Then whenever you are ready to use some you can warm it up in the microwave or just use it cold. Yummmm... I think I will have some in the morning!