Recipes Ninja

Month: December 2016

  • Planning a Halloween Party

    Celebrating Halloween is all about having fun. No one cares about pagan beginnings, superstitions, or enacting rituals—we’re just having fun pretending for one night to be something we aren’t. And, with a bit of pre-planning, you can throw the best Halloween party ever!

    These tips will serve you well whether the party is for children or adults. For instance, you’ll want to serve some sort refreshments, but a child’s menu will be different from that of an adult.

    The first item up for discussion is where the party will take place. Depending on the amount of people expected, it can be held in your home, a community center, a barn, the back yard or a rented “haunted” house. The location must be checked for possible hazards that could cause harm to a guest and to protect you from liability. Be sure to have a back-up plan if yours is an outdoor party and the weather doesn’t cooperate. Once you have deemed the location safe, move on to choosing a theme.

    Let me say that it isn’t necessary to have a theme. I mean, Halloween is the theme, right? But choosing a particular theme can be a lot of fun too and it helps guests decide on a costume. For example, rather than scary costumes, children might find it great fun to dress up as their favorite cartoon character (Hello SpongeBob Square Pants) or consider a well-known movie like the Wizard of Oz and pull the costumes and decorations from that. A grave-yard theme will bring out ghosts, zombies and witches!

    The options for adults are unlimited. Possibly a theme from the new and popular “Twilight” series, a particular time period (roaring 20’s, the 60’s, etc.), well known heroes and villains, reverse gender, famous couples—really the sky is the limit. Be sure to think of the decorations you will have to provide based on your theme.

    Once you’ve made your decisions, get the party invitations out early—at least 2 weeks ahead of time. Be clear on the theme, location and allotted time for the party. If it’s a children’s party, reassure the parents that there will be adequate adult supervision but invite them to come with their child as well. Drop off and pick up times must be clearly stated unless you plan to have the children overnight.

    Have a camera ready to capture everyone in their glory! Keep a copy for yourself and either send a copy home with each guest or follow up by sending them one at a later date. If you plan to sponsor a party every year, get an album where you and guests can look back over the years together.

    Choose your menu, whether it be a sit down dinner for adults or finger food for the kiddies. Keep the holiday in mind with pumpkin soup or pie, and serve “gross” food like eyeballs, bloody fingers, etc. You’ll find plenty of recipes on-line. The main thing to remember about food is to have plenty of it! Serve drinks with yucky names like nuclear waste (green kool-aid with dry ice) or sewer water (with gummy worms) and add food coloring to alcoholic beverages.

    Try to have a flow to the party so that you can keep control. Plan games for kids that involve action but don’t last very long. Try tossing a little pumpkin for musical chairs or pin the broom on the witch, for example. Kids like to dunk for apples too and love treasure hunts. For adults, pin or tape the name of someone famous on the back of their costume when they arrive. Throughout the night they are allowed to ask yes or no questions of the other guest until the correctly guess who they are. Remember that adults like to have some time to talk during a party so allow for this between planned events.

    And finally, don’t let anyone leave your party empty handed. Besides prizes won at games, provide favors for all. Little bags of candy, popcorn balls, simple toys and noise makers, their photo, toasted pumpkin seeds, pumpkin cupcakes—you get the idea!

    With forethought and planning, your Halloween party will be a success and talked about for months. Remember, it’s all about having a safe and fun celebration!

  • Healthy Alternatives to Halloween Candy

    Children can eat an unhealthy amount of sweets during the holidays beginning at Halloween. If you prefer that your children not eat so much sugar, consider these healthy alternatives to Halloween candy. Your children, and those who come to trick or treat at your home, can still enjoy a sweet treat but they can be much healthier than the normal Halloween fare.

    * Raisins are a perfect treat to give children when you want a healthy alternative. You can buy them in singe serving sizes which make them easy to hand out to any witch or ghost which comes to your door. They are loaded with antioxidants and taste delicious.
    * Even though some children have allergies to peanuts, you can give the little goblins that come to visit you other nuts. Walnuts, almonds and cashews are some options to consider.
    * Pumpkin and sunflower seeds are other great options for healthy Halloween alternatives. They can often be found in small packages and can be a great choice for children who like crunchy snacks.
    * Some snacks come in individually wrapped, 100 calorie servings. Better than a ton of sticky, gooey candy, these treats will help soothe a sweet tooth and you can control how much they eat.
    * Juice boxes can also be a good alternative to give out to children trick or treating in your neighborhood. Chances are any child out for an evening of fun will become thirsty so having juice can be just what they need.
    * Graham or cheese crackers also come in individual servings. They are much healthier options than a candy bar or other sugary snacks. Pretzels would also be something to consider handing out Halloween night.

    Chances are your children are going to come home from trick or treating with mostly candy in their bag. Go through the candy they receive and make sure the packages are intact. You can also use this time to pick out any candy or treats you don’t want your children to have for whatever reason.

    Candy in and of itself is not a bad thing. Anything can be enjoyed in moderation. Consider ways you can control how much sugar they get on a daily basis. Store the candy haul somewhere the children can’t easily reach. Then each day, as an afterschool snack or treat, let them have one or two pieces. This will give them the enjoyment of eating candy but without all of the possible problems.

    Parents often have a hard time balancing being too strict or too lenient especially when it comes to candy at Halloween. There are healthy alternatives to Halloween candy. Use one or more of the above options and you can feel better about what your child eats.

  • Gluten Free Halloween Treats

    There are a growing number of people who suffer from celiac disease or gluten intolerance. They aren’t always able to enjoy the treats and goodies during Halloween. If you or someone in your family has to deal with celiac, you may be looking for gluten-free Halloween treats they can enjoy.

    One problem for anyone with gluten intolerance is that gluten can be found in nearly any kind of commercially prepared foods. Even foods that seem like they shouldn’t contain gluten actually do. So what are you to do when your loved one wants something like a Halloween treat but you know allowing them to could mean pain for them?

    Popcorn balls are a great option for children who need a gluten free diet. These are easy to make and any recipe for popcorn balls will work. The basic recipe will include brown sugar, light corn syrup, butter, water, salt, vanilla extract and air-popped popcorn. You can either put yellow and red food coloring in with the sugar mixture or use orange tinted icing to create a jack-o-lantern. Since commercial frostings can contain gluten, you may want to make your own to ensure gluten isn’t a problem.

    Candied Pecans are easy to make and have very few ingredients. You will need:

    1 egg white
    1 tablespoon water
    1 pound pecan halves
    1 cup sugar
    3/4 teaspoon salt
    1/2 teaspoon ground cinnamon

    Start by preheating the oven to 250 degrees Fahrenheit. Lightly grease a cookie or baking sheet. Whip together the egg white and water in a medium size bowl until it is frothy. In a different bowl, combine the sugar, salt and cinnamon. Pour the pecans into the egg mixture and stir to coat them evenly. Next, remove them from the egg whites and then into the sugar mixture. Spread the nuts out on the baking sheet and bake for 15 minutes. Be careful to stay near the oven so the pecans don’t burn.

    If you would rather not make gluten free treats, there are plenty of candies on the market that don’t have gluten in them. Here is a list of ten you may want to consider giving to your own child as well as giving them to trick-or-treaters that visit your home:

    * Pixy Stix
    * Nerds
    * Super Bubble Gum
    * Lemonheads
    * Brach’s Candy Corn
    * Dum Dum Lollipops
    * Jelly Belly jelly beans
    * Skittles
    * Lifesavers Hard Candy
    * York Peppermint Patties

    Having celiac disease is difficult for anyone but especially for children. They may feel out of place when their friends can eat any candy they receive during Halloween. Consider making your own gluten free Halloween treats or purchase some of the candy in the list above so your child doesn’t feel left out of the holiday fun.

  • Taking a Careful Look at Halloween Treats

    At one time candy or home-made treats were thrown into the kiddies Halloween bags and their parents were responsible for sorting through it before the kids ate it. For whatever reasons, the treat giver of today is expected to assume part of that responsibility. This leaves many asking, what is safe to give?

    The first think to cross off the list is anything home-made unless you’re having a Halloween party at your home. In this day and age, no parent is going to let their child eat a popcorn ball from a stranger. Another consideration is the size of the treat. Some are small but large enough to get stuck in a child’s throat, like bite size candies or gum balls. Others may be hard to dissolve, like taffy or caramel, and pose a choking risk. Instead of candy consider individual packages of pretzels, sunflower seeds, goldfish crackers, fruit roll-ups, or raisins.

    More people today are aware of the common allergy to nuts, especially peanuts. While it’s easy to know that “Snickers” has nuts, it’s more difficult to know if the processing plant where the candy is made also processes nuts. It only takes a tiny bit of nut kernel to set off a severe allergic reaction in some people.

    In general, it is safer to choose a non-chocolate candy because these are more likely to be produced in a nut-free facility. Think of Twizzlers, Hot Tamales, Mike and Ike, Smarties and Sweet Tarts, or Lifesaver Gummies. If you still want chocolate, look for allergy information after the list of ingredients on the package. Watch for a warning that the candy is made in a facility that also processes peanuts, almonds, or tree nuts. Sometimes the warning is that the candy may contain traces of peanuts, etc. or that the equipment is also used for manufacturing peanuts or tree nuts. In view of this information, there are some treats developed where the manufacturing process is known to be safer. These include Junior Mints, Tootsie Rolls, Hershey Kisses, Chips Ahoy Cookies, York Peppermint Patties, and Oreo Cookies.

    And so it goes until, with so many considerations, I decided to forego candy all together. Instead, I began looking at all the products made by Crayola and checking the dollar stores for packages of things that could be divided. For instance, I’ve never seen a kid who didn’t like post-it notes or some sort of unusual pencil. Look for sheets of those temporary tattoos, little cookie cutters, beading, or plastic figurines like army men or farm animals. Look for glow in the dark eyeballs or Halloween stickers. If you don’t expect but a few trick-or-treaters, consider giving them money or individually wrapped fortune cookies. Anything you would give as a party favor will do for a Halloween treat.

    The important thing is to participate and let children continue the fun of trick-or-treating in a safe manner.
    .

  • Mom’s Favorite Blueberry Muffins

    Ingredients

    1 1/2 cups all-purpose flour

    3/4 cup sugar

    1/2 tsp. salt

    2 tsp. baking powder

    1/3 cup vegetable oil

    1 egg

    1/3 cup milk

    1 cup fresh blueberries

     

     

    Crumb Topping:

    ½ cup sugar

    1/3 cup flour

    1/4 cup butter

    1 ½ tsp. cinnamon.

     

    Directions

    Preheat oven to 400 degrees. Line muffin tin with liners or spray lightly with non-stick cooking spray.

    Muffin Directions:  In a large bowl, combine all of the ingredients except for the blueberries; mix well. Fold in blueberries.

    Crumb Topping Directions: In a small bowl, using a fork, mix all of the ingredients together.

    Fill muffin cups 3/4 full and sprinkle with crumb topping.

    Bake at 400 degrees for 20 minutes or until a toothpick inserted into the center comes out clean.

     

  • Mediterranean Hash-Brown Quiche

    Ingredients:

    3 ½ cups of frozen shredded hash-brown potatoes

    2 Tablespoons of unsalted butter

    1 cup of chopped onion

    1 teaspoon of chopped garlic

    1 small zucchini, thinly sliced

    1 cup of diced bell pepper

    1 cup of oil packed artichoke hearts, drained

    4 eggs

    ½ cup of milk

    2 ounces mozzarella cheese, shredded

    ½ teaspoon of each; dried basil and dried oregano

    2 cups of marinara sauce

     

    Directions:

    Lightly coat a 10 inch pie pan or quiche dish with non-stick cooking spray. Press frozen hash-browns to the bottom and sides of the dish. Lightly spray the top side of the potatoes with cooking spray. Bake at 425 degrees for 30 minutes or until lightly brown. Remove from oven.

    Reduce heat to 375 degrees.

    Beat eggs, milk, cheese, oregano and basil in a medium bowl and set aside.

    In a large skillet, melt the butter and add the onion, and garlic and sauté until tender. Add artichokes, bell pepper and zucchini to skillet, mix well and cook for a few minutes. Stir this mixture into the eggs and pour all into the potato crust.

    Bake at 375 for 45 minutes or until a knife inserted into the center comes out clean.

    Allow quiche to rest 5 minutes. Cut into wedges and serve with marinara.

     

  • Ham a la King

    This is a great way to use up leftover ham from Easter. If you’re all ‘hammed’ out, freeze the leftover ham and make this dish another time.

     

    Ingredients:

    1 package (10 ounces) frozen puff pastry shells

    3 slices of American cheese (or your favorite flavor)

    1 tsp. Worcestershire sauce

    1 tsp. ground mustard

    2 cups leftover ham, cubed

    ½ cup frozen peas

    3 tablespoons sliced green onions

    1 small can sliced mushrooms, drained

    1 small can sliced black olives, drained

    2 tbsp. diced pimientos

    2 tbsp. minced fresh parsley

     

    White Sauce

    1/4 cup butter

    1/4 cup all-purpose flour

    1/4 teaspoon salt

    Dash white pepper

    2 cups milk

     

    Directions:

    Bake the pie crust according to package instructions.

    In a large pan over medium heat, melt the butter. Stir in the flour, salt and pepper & whisk until the lumps disappear. Slowly add the milk and bring to a low boil, stirring constantly, until liquid thickens; about 2 minutes.

    Reduce heat and add the remaining ingredients. Simmer until heated.

    Serve in pastry shells.

  • Lamb and Rice Casserole

    Ingredients:

    1 1/2 cups chopped onion

    1/2 cup chopped celery

    2 tbsp. butter

    2 cups minced or shredded lamb meat

    2 cups cooked rice

    2 cans (14 oz) diced tomatoes, drained

    1 1/2 tsp. salt

    1 tsp. paprika

    1 tsp. Worcestershire sauce

    2 slices bacon, finely diced

     

    Directions:

    In a skillet, over medium heat, cook the butter, onion and celery until onions are slightly translucent. Transfer this to a baking dish and add the lamb, tomatoes, paprika, salt, Worcestershire sauce and rice. Mix well and sprinkle the bacon over top. Bake at 375 degrees for 40 minutes.

    Save on cleanup by using an oven-safe or cast iron skillet and bake directly in it.

     

  • Hot Cross Buns

    Because dough needs to be refrigerated overnight, you need to start this a day in advance.

    Ingredients

    1 cup milk

    2 tablespoons yeast

    1/2 cup sugar

    2 teaspoons salt

    1/3 cup butter, melted and cooled

    1 teaspoon cinnamon

    1/2 teaspoons nutmeg

    4 eggs

    5 cups flour

    1 1/3 cups currants or raisins

    1 egg white

     

    Glaze

    1 1/3 cups confectioner’s sugar

    1 1/2 teaspoons finely chopped lemon zest

    1/2 teaspoons lemon extract

    1- 2 tablespoons milk

     

    Directions

    In a small saucepan, warm the milk. Do not bring to a boil! It only needs to be warm enough to activate the yeast. Remove from heat and add the yeast. Let it sit for 5 minutes.

    In a large bowl with a mixer or dough hook, combine the sugar, salt, butter, cinnamon, nutmeg and eggs. Gradually add flour and continue to mix until dough pulls away from the sides of the bowl and is smooth. Cover with a moist cloth and set in a warm place for 30-45 minutes.

    On a lightly floured surface (or in the mixing bowl with a dough hook) knead the dough until smooth and elastic; about 3 more minutes. Add the currants or raisins and mix well.

    Shape dough in a ball, place in a bowl that has been buttered or lightly sprayed with non-stick cooking spray.  Cover with plastic wrap and refrigerate overnight.

    The next day, remove the dough from the refrigerator and allow it to sit for 30 minutes to bring it to room temperature.

    Lightly coat a cookie sheet with non-stick cooking spray or line with parchment paper. Divide dough into 24 equal parts. Shape each one into a ball and place it on the cookie sheet, leaving about 1/2 inch between each one. Cover and let rise in a warm location about an hour or until doubled in size.

    When buns have risen, slash a cross in the top of each one and then brush them with egg white.

    Bake at 400 degrees for 10 minutes, then reduce heat to 350 and continue to bake for another 15 minutes or until golden brown. Remove from the cookie sheet to a cooling rack or serving tray.

    During the last 15 minutes of baking, prepare the glaze by simply whisking the glaze ingredients together in a small bowl.

    While the buns are still warm; spoon the glaze over the top of each one in a cross pattern.

    Best when served warm.

  • Honey Glazed Cake

    Cake Ingredients

    1 cup all-purpose flour

    1 1/2 tsp. baking powder

    1/4 tsp.  salt

    1/2 tsp.  ground cinnamon

    1 tsp.  orange zest

    3/4 cup butter

    3/4 cup sugar

    3 eggs

    1/4 cup milk

    1 cup chopped walnuts

     

    Honey Glaze Ingredients

    1 cup sugar

    1 cup honey

    3/4 cup water

    1 teaspoon lemon juice

     

    Cake Directions

    Lightly spray a 9 inch cake pan with non-stick cooking spray.

    In a small bowl, combine the flour, salt, cinnamon, baking powder and orange zest. Set aside.

    In a large bowl, beat the butter and sugar until fluffy.  Add the eggs, milk and flour mixture; mix well. Stir in the walnuts.

    Pour batter into prepared pan. Bake at 350 degrees for 40 minutes or until a toothpick inserted into the center comes out clean.

    Allow to cool for 15 minutes.  Pour honey glaze over the cake.

     

    Glaze Directions

    In a saucepan, over medium heat, bring the honey, sugar and water to a boil. Reduce heat and simmer for 5 minutes or until sugar dissolves. Stir in lemon juice; bring it back to a boil for 2 minutes.  Remove from heat and allow it sit for several minutes to thicken slightly.

     

  • Ham & Zucchini Pie

    Ingredients

     

    1 8oz package refrigerated crescent rolls

    2 medium zucchini, sliced lengthwise and quartered

    1/2 cup chopped onion

    1/4 cup butter, cubed

    2 tsp. minced fresh parsley

    1/2 tsp. salt

    1/2 tsp. garlic powder

    1/2 tsp. pepper

    1/4 tsp. dried basil

    1/4 tsp. dried oregano

    2 eggs, lightly beaten

    2 cups shredded mozzarella cheese

    3/4 cup cubed cooked ham

    1 medium Roma tomato, thinly sliced

     

    Directions

     

    Place the 8 crescent dough triangles in a 9-inche pie plate with the skinny ends towards the center. Press the edges together to form a solid crust along the bottom and sides of the pie plate.

    Bake at 375 degrees for about 6 minutes or until lightly brown.

    In a large skillet over medium heat, melt the butter. Add the seasonings, zucchini and onion and cook until tender. Pour this into cooked crust and add the cheese and ham.

    Quickly whisk the eggs & pour over the zucchini, cheese and ham mixture. Top with tomato slices.

    Bake at 375° for 20-25 minutes or until a knife inserted near the center comes out clean.

    Let stand for 5 minutes before serving.

  • Fruity Chicken Salad

    This light and easy salad is great for any occasion. It makes 2 servings.

     

    Ingredients

    Dressing

    1/4 cup of raspberry yogurt

    2 tablespoons of mayonnaise

    1 tablespoon of honey

     

    Salad

    2 lettuce leaves

    1/2 pound of cooked chicken, shredded

    ¼ of a medium cantaloupe, thinly sliced

    1/2 cup of fresh raspberries

    1/4 cup of fresh blueberries

     

    Directions:

    In a small bowl, whisk the dressing ingredients until well blended. Set aside.

    Place one lettuce leaf on each plate. Top with the chicken and then the fruit. Drizzle ½ the dressing over each salad and serve immediately.

  • Easter Drink Ideas

    So much focus is put on Easter dinner that we oftentimes forget about the drinks. This year, add a little extra flair to your meal by serving a special drink instead of tea, soda or wine. Here are some quick and easy non-alcoholic drink ideas for Easter.

    Orange Sparklers

    3 ounces of orange juice

    3 ounces of club soda

     

    Simply mix together and serve over ice.

     

     

     

    Rainbow Punch

    8 ounces orange juice

    8 ounces pineapple juice

    8 ounces Hawaiian Punch

    1 liter Club Soda

    1 liter Ginger Ale

    1 quart of Rainbow Sherbet

     

    Pour all the liquid ingredients into a large bowl filled with ice. Add sherbet just before serving.

     

     

    Golden Easter Punch

    6 cups water

    4 cups sugar

    1 (46 ounce) can pineapple juice

    1 (12 ounce) can orange juice concentrate

    1 (6 ounce) can lemonade concentrate

    1/2 teaspoon vanilla

    1 (2 liter) bottle Sprite or 7-Up

    1 quart pineapple sherbet

     

    In a pan over medium heat, bring the sugar and water to a boil. Cook just enough for the sugar to dissolve. Remove from the heat and cool.  In a large bowl, add the vanilla, soda and juices and sugar water; stir well. Add sherbet just before serving.

     

    Easter Egg Hatch

    7 oz Frozen Vanilla Yogurt

    4 oz Orange Juice

    2 tbsp. Sugar Syrup (recipe below)

     

    Using a blender, blend 7 ounces of crushed ice and all the ingredients until smooth, about 20 seconds. Serve immediately.

     

    Sugar Syrup

    1 cup sugar

    ½ cup water

     

    In a saucepan, bring to a boil, stirring constantly until sugar dissolves.

     

    Easter Egg Cream

    1 1/2 oz chocolate syrup

    Cold Milk

    Seltzer

     

    Fill an 8 oz glass 2/3 of the way full with cold milk. Pour in the syrup. Top it off with seltzer and stir.

  • Braided Easter Egg Bread

    Ingredients

    2 1/2 cups all-purpose flour

    1/4 cup granulated sugar

    1 tsp. salt

    1 (25 ounce) package of active dry yeast

    2/3 cup milk

    2 tbsp. butter

    2 eggs

    5 whole eggs (uncooked) and dyed if desired

    2 tbsp. butter, melted

     

    Directions

    Pour 1 cup of the flour in a large mixing bowl. Add the sugar, salt and yeast and stir well.

    In a saucepan over medium heat, warm the milk and butter. This should only take a minute or two as the butter should be softened but not melted.

    Slowly add the warm milk and butter to the flour mixture; stirring constantly. Add the remaining flour and the two non-colored eggs. Mix well until the dough has pulled together and away from the sides of the bowl.

    Turn the dough onto a lightly floured surface and knead until smooth; about 7 minutes.

    Lightly spray a large bowl with non-stick cooking spray and place the dough in the bowl. Give the dough a light spray to ensure all sides are coated. Cover with a damp cloth and let rise in a warm place for about an hour. The dough should double in size.

    Once the dough has properly risen, place it on a lightly floured surface. Divide the dough into two equal parts. Cover and let it rest for 10 minutes.

    Roll each dough half into a log measuring roughly 1 ½ inches thick by 3’ feet long. With the two logs, form a loosely braided ring. Be sure to leave room for the five colored eggs.

    Pinch the ends of the ring together and slide the colored eggs between the braids of dough.

    Spray a baking sheet with non-stick cooking spray or lightly coat with melted butter. Place the ring on the sheet and cover loosely with a damp towel. Set aside in a warm place and let it rise until doubled in size; about 45 minutes.

    Preheat oven to 350 degrees, brush the ring with melted butter and bake for 50 minutes or until golden brown. Do not worry; the colored eggs will cook as the bread does.

     

  • Apple Butter French Toast

    Ingredients

    6 slices 1” thick French bread or Texas toast

    3 eggs

    2/3 cup milk

    2 tbsp. thawed apple juice concentrate

    1/2 tsp. vanilla extract

    2 tbsp.  Almond slivers

     

    Topping

    1/4 cup apple butter

    1/8 tsp. ground cinnamon

     

    Directions

    Lightly coat a 9-inch baking dish with a non-stick cooking spray.

    In a medium size bowl, using a whisk, mix the eggs, milk, concentrate and vanilla.

    Place the bread in the baking dish. Pour the egg mixture over it, turning the bread to ensure all sides are coated well. Sprinkle with almonds, cover and refrigerate for 2 hours or overnight.

    Before baking, remove dish from the refrigerator and allow it to warm to room temperature – about 30 minutes. While the dish is warming to room temperature, preheat the oven to 350 degrees.

    Bake uncovered for 30 minutes or until a knife inserted near the center comes out clean and the edges are golden brown.

    While the French toast is baking, combine the apple butter and cinnamon to serve with it.

  • Antipasto Salad

    This recipe calls for Giardiniera which is essentially pickled vegetables in a vinegar or oil sauce. It comes in hot or mild versions and with various vegetables. Select your favorite kind for this recipe.

     

    Ingredients:

    16 ounce package of pasta shells

    Vegetable & Meat Medley

    32 ounces of giardiniera (hot or mild)

    1 pound of fresh broccoli

    ½ pound of mozzarella cheese, cubed

    ½ pound of hard salami, cubed

    ½ pound of deli style ham

    7 ounces of sliced pepperoni, halved

    1 large green pepper, chopped

    6 ounces of ripe olives, drained

     

     

    Dressing:

    ½ cup of extra virgin olive oil

    ¼ cup of red wine vinegar

    2 Tablespoons of lemon juice

    1 teaspoon of Italian seasoning

    1 teaspoon of black pepper

    ½ teaspoon spoon of salt

    ¾ cup of the liquid from the above jar of Giardiniera

     

    Directions:

    Cook pasta according to the package directions. Rinse and drain.

    Reserve ¾ cup of the Giardiniera liquid for the dressing and drain the rest.

    Combine the ingredients of the vegetable & meat medley and then mix in the cooked pasta.

    In a small bowl, using a whisk, mix together the dressing. Pour over the salad and toss to coat evenly. Cover and store in the refrigerator until ready to serve.

  • 12 Ways to Make Deviled Eggs

    Eggs must be hard-boiled and peeled.  Directions are the same for all recipes.

    • Halve eggs lengthwise. Remove yolks and place in a small bowl.
    • Mash yolks with a fork and stir in ingredients.
    • Fill egg whites evenly with yolk mixture.
    • Salt and pepper to taste (optional)
    • Sprinkle with paprika to garnish (optional)
    • Store covered in refrigerator.

     

    Classic Deviled Eggs

    12 eggs

    1/2 cup mayonnaise

    3 tbsp. sweet pickle relish

    2 tsp. prepared mustard

     

    Chipotle Deviled Eggs

    12 eggs

    1/3 cup plus 2 tablespoons mayonnaise

    2 tsp. finely chopped canned chipotle chilies

    24 fresh cilantro leaves

    *add more chilies for extra zing

     

    Buffalo Deviled Eggs

    12 eggs

    1/2 cup blue cheese – crumbled

    1/2 cup mayonnaise

    3 tsp. dried parsley

    2 celery stalks – finely minced

    1 tsp. Tabasco sauce

     

    Horseradish Deviled Eggs

    12 eggs

    1/2 cup mayo

    1 tbsp. prepared horseradish

    1/4 cup sour cream

    1 tbsp. spicy mustard

    4 bacon slices, cooked and crumbled

    3 minced green onion stalks

     

    Bacon & Cheddar Deviled Eggs

    12 eggs

    1/2 cup mayonnaise

    4 bacon slices, cooked and crumbled

    2 tbsp. finely shredded cheddar cheese

    1 tbsp. spicy mustard

    1/2 tsp. dried parsley

     

    Cream Cheese (no mayo) Deviled Eggs

    12 eggs
    3/4 block of softened cream cheese
    ¼ tsp. apple cider vinegar
    2 green onion stalks, finely chopped
    Crab Stuffed Deviled Eggs

    12 eggs

    3 2/3 tbsp. mayonnaise

    2 2/3 tbsp. finely chopped celery

    2 tsp. spicy mustard

    1 tsp. oregano

    1 tsp. onion powder

    ¼ tsp. Worcestershire sauce

    1 (6-oz) can pre-cooked crab meat, drained

     

    Italian Style Deviled Eggs

    12 eggs

    1/2 cup creamy Italian salad dressing

    4 tbsp. grated parmesan cheese

     

    Mexican Style Deviled Eggs

    12 eggs

    1/4 cup mayo

    1 tsp. cumin powder

    1 tbsp. minced green onion

    1 tbsp. spicy mustard

    1 jalapeno, seeded and finely minced

    1 tsp. Tabasco sauce

     

     

    Pecan Deviled Eggs

    12 eggs
    1/2 cup mayonnaise
    3/4 cup chopped pecans
    3 green onion stalks – minced
    1 tsp. apple cider vinegar
    1 tsp. spicy mustard

     

    No-Mayo Deviled Eggs

    12 eggs
    1/2 cup olive oil
    1/3 cup apple cider vinegar
    1 tbsp. lemon juice
     

    Spinach Deviled Eggs

    12 eggs
    1/4 cup mayonnaise
    2 tbsp. apple cider vinegar
    2 tbsp. softened butter
    1/2 cup frozen spinach, thawed and squeezed dry
    3 bacon slices, cooked and crumbled

    3 green onion stalks – minced

  • 6 Glazes for Ham

    These glazes are meant for a 5-8 lb ham. They should be applied to the ham every 15 – 20 minutes throughout the cooking time unless otherwise stated.

    Apricot Glaze

    1/3 cup firmly packed brown sugar

    1 tbsp. cornstarch

    1/2 tsp. ground nutmeg

    1/4 tsp. ground cloves

    2/3 cup apricot nectar

    2 tbsp. lemon juice

     

    In a small pan over medium heat, combine the dry ingredients Stir in the apricot nectar and lemon juice and cook until thickened and bubbly, stirring constantly.

     

    Dr. Pepper Glaze

    2 tablespoons orange juice

    2 teaspoons Dijon mustard

    3/4 cup packed light brown sugar

    1/2 cup Dr Pepper

     

    In a saucepan over medium heat, bring everything to a boil. Reduce heat and simmer until thickened – about 8 minutes. Apply glaze during the last 10-15 minutes of cooking time only. You want the glaze to be sticky on the ham.

     

    Traditional Pineapple & Brown Sugar Glaze

    1 can crushed pineapple

    1 ½ cup brown sugar

    2 cup pineapple juice

     

    Make slices in the top of the ham about ¼  inch deep. Pour the juice over the top, spread the brown sugar over it then pour the crushed pineapple over the brown sugar. Baste with juice every 45 minutes to 1 hour.

     

    Sweet & Spicy Orange Glaze

    1 cup firmly packed brown sugar

    2 tbsp. flour

    1/2 tsp. dry mustard

    1/8 tsp. cinnamon

    3 tbsp. dry sherry

    1/2 cup orange marmalade

    Mix all ingredients & spread over the ham prior to cooking. Half way through cooking, scoop up any glaze in the bottom of the pan and add back to the top of the ham

     

    Honey-Mustard Glaze

     

    2 tbsp. mustard

    2 tsp. cornstarch

    1/2 cup honey

    1 tbsp. lemon juice

    In a pan, over medium heat, stirring constantly bring everything to a boil. Reduce heat and continue cooking for approximately 5 minutes more.

     

    Apple Cider Glaze

    1 cup apple cider

    4 tsp. cornstarch

    2 tsp. spicy mustard

    1/8 tsp. ground cloves

    In a small bowl, mix 2 tsp. cider and cornstarch together. In a small saucepan, bring cornstarch mixture, remaining apple cider, mustard and cloves to a boil, stirring until thickened. Pour glaze over ham in oven ham during the final 30 minutes of roasting

  • 5 Distinct Flavors for Lamb

    These recipes are meant for 4 pounds of lamb or roughly 12 lamb chops. Lamb has a strong flavor and therefore can take more seasoning than what you might use when cooking a ham. Because of this, you will see glazes and marinades containing garlic, mustard, rosemary and lemon and vinegar.

    Apricot Mustard Marinade

    1/4 cup Apricot Preserves or Jam

    2 tbsp. Honey mustard

    2 cloves Garlic; chopped

    2 tbsp. Soy sauce

    2 tbsp. olive oil

    1 tsp. Dried Rosemary

     

    Combine ingredients and brush over lamb. Allow lamb to marinade for 30 minutes before cooking.

     

    Balsamic Maple Glaze

     

    2 cups Balsamic vinegar

    3 tbsp. Maple syrup

    1 tsp. Spicy mustard

    1 inch Orange peel

    ½ tsp. Salt

    In a small saucepan, over medium heat, bring all ingredients to a boil. Reduce heat and simmer for approximately 15 minutes or until the glaze thickens like syrup.

    Set aside ¼ of the glaze to use as a garnish for when lamb is fully cooked. Use ½ of the glaze to coat the meat before cooking. Half way through the cooking time, apply the remaining ¼ of glaze.

     

    Orange, Thyme and Mushroom

    2 tsp. dried leaf thyme, crushed

    1 tsp. finely grated orange peel

    1/2 cup orange juice

    16 ounces sliced mushrooms

     

    Combine and pour over lamb.  Marinate 3-4 hours in the refrigerator.

     

    Mustard Marinade

    1/2 cup Spicy mustard
    1 tbsp. Soy sauce
    1 clove Garlic, minced
    ¼ tsp. minced Ginger root
    1 tsp. crushed dried Rosemary
    1/4 cup Olive oil
    In a small bowl, mix together the mustard, soy sauce, garlic, ginger and rosemary. Using a whisk, slowly mix in the olive oil. This will have a thick consistency. Coat the lamb evenly and let marinade at room temperature for 2 to 3 hours.

     

    Pecan Herb Crust

    2 tbsp. Dried rosemary

    2 tbsp. Dried oregano

    ¼ cup Fresh flat-leaf parsley

    2 tbsp. Chopped chives, frozen or fresh

    ½ tsp. salt

    ½ tsp. pepper

    1 ¼ cup Chopped pecans

    3 tbsp. Spicy mustard

     

    In a food processor, finely chop pecans and herbs. Rub the mustard over the lamb, then coat with the pecan mixture.

  • More to Chocolate Than Meets the Taste Buds

    If there’s one thing you expect to see during the Easter holiday, its chocolate candy. Made into eggs, bunnies and chicks, for example, you will find chocolate candy everywhere!

    Most people have a favorite chocolate flavor and never go beyond what is familiar. However, there are many varieties and the process of developing these is interesting. You might be surprised to find that there’s more to chocolate than meets the taste buds.

    The cacao beans are found inside the fruit of the Theobroma cacao tree. Once removed, they are fermented, dried, roasted and ground into cocoa butter and chocolate liquor. It is in the combination of different quantities of the cocoa butter, chocolate liquor and sugar that produces the different types of chocolate available and enjoyed today.

    • Cocoa powder is made from chocolate liquor which has been partially defatted, dried and ground. Natural cocoa powder is lighter in color than that which has gone through the Dutch-process.
    • Unsweetened chocolate is made from pure chocolate liquor and is also called ‘bitter’ or ‘baking’ chocolate. This is best used in recipes calling for sugar. This is the form of chocolate used to create all other varieties of chocolate except white chocolate.
    • Dark chocolate contains chocolate liquor, cocoa butter, vanilla, sugar and lecithin, which is an emulsifier. This type of chocolate can range from 30% to 80% cocoa solids. The higher percentage of cocoa solids will determine how sweet or bitter chocolate will be.
    • Bittersweet chocolate has at least 35% cocoa solids but can have up toward 80% chocolate liquor. There is no requirement to the amount of sugar in bittersweet chocolate so the taste will vary depending upon the manufacturer.
    • Semi-sweet chocolate has at least 35% cocoa solids and is used primarily in the United States to make chocolate chips.
    • Milk chocolate includes cocoa butter, chocolate liquor and either dry milk solids or condensed milk. It must contain 10% chocolate liquor, 12% milk solids, and at least 3.39% butterfat. It is much sweeter than semi-sweet or bittersweet chocolate.
    • White chocolate does not contain chocolate liquor but must contain at least 20% cocoa butter, 14% milk solids and no more than 55% sugar. Be sure to purchase white chocolate with the cocoa butter and milk solids or you won’t be getting real white chocolate.

    These aren’t all of the different varieties of chocolate, but, they’re the ones most people are familiar with. Even comparing these seven types of chocolate, you can see that there’s more to chocolate than meets the taste buds.

     

     

  • How to Involve Your Child in Easter Cooking Activities

    One complaint that Moms have, especially around the holidays, is that they seem to do most of the work. This year, get your child involved in the kitchen activities rather than doing everything yourself. Together, you may create a memory that becomes family legend!

    Decide on the dishes you want to make and serve as your Easter meal and assign chores to the child that are age appropriate. Obviously for safety, a very young child should not use an oven or stove. However, he/she may be able to help with preparing the salad, opening cans, making dessert or arranging food on a plate.

    While you’re preparing the main entrée, ask your toddler to begin tearing the greens for a tossed salad. With a plastic vegetable knife, an older child may be able to cut up cucumber, tomato and other softer salad ingredients. Provide the ingredients to make homemade salad dressing using oil, vinegar and seasonings and take turns shaking the dressing to mix.

    Let the child have fun preparing Bunny Pears for the family. On small plates, place a canned pear half with the narrow end at the top. Have the child press two raisins into the pears as eyes. Add a cinnamon red hot for the nose and two almonds as the bunny’s ears. Add a spoon of cottage cheese to the larger end for the cottony tail. Refrigerate the pears until they’re ready to eat.

    If the child is old enough, ask them to peel and slice potatoes. If mashing, have the child set a timer for the cook time. Once the potatoes are done, drain the scalding water and then let the child add the ingredients and mix or mash.

    Prepare cupcakes ahead of time and have the child decorate them. Food coloring can be added to plain vanilla frosting or you can use flavored frosting. Provide candies such as licorice ropes, jelly beans and cinnamon candy to decorate the tops of the frosted cupcakes. Add a few drops of green food coloring to shredded coconut, mix together and sprinkle on the cupcakes to resemble grass.

    A child who can read and follow directions can be entrusted with other dishes. Provide the ingredients they need and allow them to do the rest. You may be surprised to find that your child actually enjoys cooking and is quite good at it.

    Learning how to let go and involve your child in holiday meal preparation isn’t easy, but vow to make this year different! Have fun and you’ll see that the end result is well worth the effort for you and your child.

     

  • Easter Brunch Menu Ideas

    Families that get up early to make it to Easter sunrise services often return home feeling very hungry. Perhaps your family is one of them. With a little forethought and planning, these Easter brunch menu ideas will enable you to enjoy a meal soon after returning home.

    Plan to serve as many foods as possible which can be prepared ahead of time. By preparing the food several days before it is needed, you’ll be able to take it out of the refrigerator and serve it right away. Here are some possible items to have on your Easter brunch menu:

    Sausage balls can be made several days prior to your brunch. They can be eaten either hot or cold. Serving them cold will allow you to eat right away.

    Fresh fruit can be cut up and plated ahead of time. Serve the fruit with melted chocolate or cream cheese dip if you prefer to make it more special.

    Homemade banana bread or muffins are other items you can include on your Easter brunch menu. They’re sweet and yet can be both healthy and filling.

    Crustless finger sandwiches are another easy to make item which goes well with a brunch. Make sandwiches you know your family will enjoy or find new springtime recipes to try.

    Breakfast casseroles are also great items to serve for brunch, whether on Easter Sunday or any other time. Eggs, cheese, bacon are common ingredients but you’re sure to have your own favorite breakfast casserole you like to serve.

    You can also add homemade scones to the brunch menu. For a different twist why not give Almond Ginger and Pear scones a try? They combine three common flavors for scones into one great recipe.

    There are no hard and fast rules about what has to be on a brunch menu. Think about the foods your family likes to eat and create your menu around those items. If your family adores pizza, make and serve it. Does your family enjoy tuna or egg salad? Serve it and don’t worry about tradition.

    If you’re still stuck for Easter brunch menu ideas, try some of these ideas or ask your family what they would like to see on the menu. Chances are they’ll come up with foods you hadn’t even thought about serving. When you incorporate their suggestions, meal time becomes treasured family time!

  • Alternatives to Easter Candy

    Each year young children, especially, think of Easter in terms of the Easter bunny and baskets filled with candy. As parents you may want them to learn that there’s more to Easter than sweets. Here are a few alternatives to Easter candy you may want to add to your child’s basket this year.

    Hard-boiled eggs are common during Easter. Keep them refrigerated as long as you can before you hide them or place them in your child’s basket. This will ensure safety for your child and other consumers.

    Add your child’s favorite fresh fruits. Not only will this choice be something your child will enjoy, it will be considerably healthier than chocolate eggs and jelly beans.

    Cheese sticks are another food items that can be added to your child’s basket rather than candy.

    Packages of nuts or raisins would also be a wonderful replacement. You could also add cheese and cracker packages.

    Boxes of fruit juice might also be something your children would enjoy. Juice is much healthier than candy but will still provide them with something sweet.

    Remember to consider your child’s age when thinking about alternatives to Easter candy. Very small children may have problems eating certain fruits like raisins or grapes. They may also have difficulties with seeds or nuts.

    Rather than fill plastic eggs with sweets, create an IOU or a coupon for something you know they want, fold and insert into the egg. Options are unlimited–CDs,  books, DVDs, games, toys, free time, library visits, a nature walk—anything that is age appropriate and matches your child’s interest.

    Young girls will enjoy finding jewelry inside their plastic eggs. If your daughter is very young, you don’t have to use purchase anything expensive. In fact, they may enjoy toy jewelry that they can play with. Older girls will enjoy jewelry they can actually wear rather than play with.

    Many boys are enthralled with Lego toys. Purchase a small kit and place one or two pieces in each egg until the entire kit is empty. Place the empty package in their basket and then let them hunt for the pieces as they’re searching for eggs.

    Think about what your child enjoys most and you’ll have a great start for purchasing alternatives to Easter candy. Then decide if you want to include any candy at all.

  • 7 Ways to Use Hard Boiled Eggs

    Easter is right around the corner and you’re probably already thinking about boiling eggs to hide. The problem many families face after Easter is what to do with all of them. Here are seven ways to use hard-boiled eggs while still safe to eat.

    • Deviled eggs – Obviously one way to use hard-boiled eggs is to make deviled eggs. Half the work is already done for you; you simply have to peel the eggs, slice them and then add the remaining ingredients. Depending upon how well your family enjoys deviled eggs, this could use up quite a few of your child’s Easter eggs.
    • Egg salad – Another obvious choice for using hard-boiled eggs is to make egg salad. Rather than making plain egg salad, add capers and olives. This can be used with deviled eggs or as a topper for your favorite greens.
    • Scotch eggs – Wrap your hard-boiled eggs in sausage (turkey sausage is an option if you’re trying to cut calories), roll them in seasoned breading and then deep fry them. They can be served at room temperature or warm. These are often served for breakfast or brunch.
    • Homemade Thousand Island dressing – Finely diced, the hard-boiled eggs can be added to your favorite Thousand Island dressing. The dressing can then be used to top a tossed salad or as a dressing for sandwiches.
    • Chicken Salad – There are so many different recipes for chicken salad. Take a look in your cookbooks or on the internet to try something new. Adding chopped eggs will provide extra protein and flavor.
    • Pickled eggs – This is one other way to use whole boiled eggs. Make a solution of salt, spices, seasonings and vinegar. Bring the solution to a boil, allowing it to simmer for five minutes, and then pour it over the peeled eggs. Allow the eggs to remain in the solution for a day or two before serving. These can be stored in the refrigerator for up to a week, if your family doesn’t eat them all before then.
    • Soup garnish – Boiled eggs make a great garnish for hearty soups. Imagine having gazpacho or black bean soup and then adding the chopped eggs. This will provide protein for vegetable soup as well as contrasting texture.

    There are many uses for hard-boiled eggs. You can use one of the above or find other recipes with eggs as an ingredient.

  • Sweet Corn Cake

    Sweet Corn Cake

    Ingredients
    1/2 cup butter, softened
    1/3 cup masa harina
    1/4 cup water
    1 1/2 cups frozen whole-kernel corn, thawed
    1/4 cup cornmeal
    1/3 cup white sugar
    2 tablespoons heavy whipping cream
    1/4 teaspoon salt
    1/2 teaspoon baking powder

    8×8 inch baking pan
    9×13 inch baking pan

    Directions
    Using a medium bowl & a mixer, cream the butter. Once creamed, add the masa harina and water. Mix well.

    Using a knife, potato masher or food processor, chop/process the corn until no longer whole but still chunky. Add this to the butter mix.

    In a separate bowl, combine the remaining ingredients then add it to the the butter mix. Fold together until well blended.

    Pour batter into an ungreased 8×8 inch baking pan. Cover with aluminum foil.

    Place the 8×8 pan into a 9×13 baking dish. Add enough water to the 9×13 dish to fill it 1/3 full. This will help keep your cake moist during baking.

    Bake at 350 for 50 to 60 minutes.

    Remove from oven and allow the cake to cool for approximately 10 minutes before serving.

    This recipe is also good in fritter form. Simply use one ice cream scoop full of batter per fritter and fry in hot oil.

  • Queso Blanco Dip (White Cheese Dip)

    Queso Blanco Dip (White Cheese Dip)

    Ingredients
    1 cup cheese (Monterey jack, Asadero or Chihuahua), finely shredded
    4 ounces green chiles
    1/4 cup half-and-half
    2 tablespoons finely chopped onion
    2 teaspoons ground cumin
    1/2 teaspoon salt
    1 serrano or jalapeno pepper, finely chopped (optional)
    1 tablespoon finely chopped fresh cilantro (optional)

    Using a double boiler over medium heat, add all the ingredients. Cook, stirring occasionally, until fully melted and well blended.

    Serve warm.

  • Huevos Rancheros

    Huevos Rancheros

    Ingredients

    12 eggs
    12 corn tortillas
    6 slices of bacon
    4 tomatoes, grilled and peeled
    1 onion thinly sliced.
    2 Poblano peppers, seeded, peeled & grilled – then diced
    1 cup chicken broth
    Oil
    Salt & pepper to taste

    Directions

    Using a blender, blend the grilled tomatoes. Strain well.

    In a frying pan using a small amount of oil, saute the sliced onions and Pablano peppers.

    Next, add the drained, blended tomatoes and chicken broth. Heat to a boil, reduce heat and simmer until ready to serve.

    In a separate skillet, fry the bacon and set aside. Then fry the eggs.

    Warm tortillas in a tortilla warmer or by lightly frying in a small amount of oil.

    To serve, add two tortillas to each plate. Top with 2 fried eggs, a few spoons of the tomato sauce and a strip of bacon.

    Serve immediately.

  • Chimichangas de Carne de Res (Shredded Beef Chimichangas )

    Ingredients
    4 (12 inch) flour tortillas
    8 cups precooked shredded beef
    4 avocados, skinned and seeded
    1 cup sour cream
    2 pickled jalapeno chiles, seeded and minced
    2 tablespoons juice from the pickled jalapeno chilies
    1/4 cup cilantro, minced

    Directions
    In a food processor, add two of the skinned, seeded avocados, sour cream, chiles, chili juice and cilantro. Process until thick and smooth.

    Thinly slice the remaining two avocados & divide into 4 servings.

    Use a tortilla warmer to warm tortillas in an oven or microwave.

    Place 2 cups shredded beef and one serving of sliced avocado to each tortilla.

    Fold and fry tortillas until crispy. Drain well on a paper towel.

    To serve, add a warm, fried chimichanga to a plate and top with avacado sauce.

  • Agua Fresca de Sandia (Fresh Watermelon Drink)

    Ingredients
    8 cups loosely-packed seeded watermelon chunks
    1/4 cup packed fresh mint leaves
    12 ounces sparkling water
    Sugar
    Ice cubes
    Mint sprigs (for garnish)

    * Also great using mangos or blood oranges instead of watermelon.

    Directions

    To process easily, divide the watermelon into 2-cup portions. Add the mint leaves to one portion.

    Using a blender, puree each portion of the watermelon returning the puree to a large pitcher.

    Once all four batches of puree have been added, stir in the sparkling water.

    Depending on the sweetness of the watermelon, sugar may be needed to sweeten the drink. Just add one tablespoon of sugar at a time, stirring well until you reach the desired sweetness.

    Chill for 1 hour. Serve over ice with a mint sprig for garnish.

  • The Versatile Tortilla

    When was the last time you ate a “little cake” or “little torta”? No, it’s not a sweet snack cake, that’s what the Spanish word “tortilla” means. But what exactly is a tortilla, and how can they be used in your family’s meals?

    Tortillas, either made of corn or flour, have long been eaten by families in Mexico. In fact, this staple food has been enjoyed for centuries. Normally they are freshly prepared, but they are easily found at grocery stores throughout the country. Another type of tortilla is similar to an omelette made with potatoes. If you ask most people what a tortilla is, they will describe the flattened bread.

    Maize (or corn) tortillas are used when making enchiladas, tamales, tostadas and flautas. However, most people will recognize them as being used for making tortilla chips and eating them with salsa. Flour tortillas are used for making soft tacos, burritos and chimichangas. They have been made in one form or another since 10,000 BC by both Mayan and Aztec peoples.

    You may be used to purchasing pre-made tortilla shells but they’re really easy to make and have very few ingredients. Corn or flour, butter, water and salt are all that is needed. Of course, you can make the tortilla as large or as small as you like and the size will determine which Mexican foods you can prepare.

    Use flour tortillas instead of bread to make peanut butter and jelly roll-ups. Fry them with butter on a griddle and drizzle with honey and chocolate or fill them with fruit, roll them up and deep fry them. The types of food you can make with tortillas is limited only by your own imagination. In fact, you aren’t limited to Mexican cuisine. You can use tortillas for many types of food. They even make a great base for making pizza if you run out of homemade pizza dough.

    Tortillas are a staple in nearly every Mexican home and are becoming almost as popular outside of Mexico. They are versatile and can be used both for sweet as well as savory dishes. Look through cookbooks of Mexican cuisine and try something new with tortillas tonight.