Salsa Verde

Winter stinks.period.  All I can do is count down the days until the first day of Spring, actually I start getting super excited on March 1st because in my mind spring is knocking on the door.  After these past couple of week with frigid weather I was really in the mood for something that reminds me of summer.  Mexican was the first thing that came to mind really it was more salsa verde that came to mind.  We have Mexican all year round but I don't make as much homemade salsa int eh winter since the ingredients needed are not at their peak.  This weekend I was craving some homemade salsa and I wanted to make Salsa Verde along with it for an enchilada dish I will be sharing later!  This was only the second or 3rd time I have made salsa verde and I couldn't remember what recipe I used the last time I made it so I decided to wing it.  It was way better than the versions I have made in the past.  I love it when I can just throw things together and make something delicious.  I hope you make this soon in anticipation of warmer days.  I know they are just around the corner!

Ingredients

2 11 oz. cans whole tomatilos, 1/4 cup of the liquid reserved

3 cloves garlic, peeled

2 jalapeno pepper

1/2 onion, cut into large chunks

1 tbsp. cumin

1/4 to 1/3 cup fresh cilantro

Salt and Pepper to taste

Directions

In the bowl of a food processor add the jalapeno and garlic.  Blend until finely chopped scraping down the sides as necessary.  Add the whole tomatilos, onion, cumin, cilantro and reserved tomatilo liquid.  Pulse multiple times until desired consistency.  Add salt and pepper to taste.  Transfer salsa to a container with a lid and refrigerate for at least an hour to allow the flavors to meld.  

Recipe Source:

Me

Homemade Basics: Graham Crackers

First, I have some big news!  I am designing my very own webpage!  I am super excited about this new adventure.  I know just a little about web design and when I say a little I mean the size of a gnat!  I am learning more and more as I go-which is pretty exciting.  I am hoping to have my new website up and running in February.  There is still a lot to be done but as the days go by and my knowledge grows it gets closer to completion!
Now on to these graham crackers!  I am not sure if you've noticed but I like to make as many things as possible from scratch.  I am starting a series titled "Homemade Basics" to categorize all the great things you can make as home instead of buying fro  the store.  I am very excited to share with you some of my favorite homemade basics over the next few weeks.  I have already shared some really easy and great homemade recipes: Homemade Flour Tortillas, Homemade Pie Crust, and My Favorite Pizza Dough just to name a few.  These graham crackers are so much better than store bought and so much cheaper!  I hope you enjoy these as much as we do.

Ingredients

2 cups plus 2 tbsp. All-Purpose Flour

1/2 cup Whole Wheat Flour

1 cup dark brown sugar, lightly packed

1 tsp. Baking Soda

7 tbsp. Unsalted Butter, Cut into cubes and frozen for at least 30 minutes

1/3 cup honey

5 tbsp. Milk

2 tbsp. Vanilla extract

Cinnamon sugar topping, optional

Directions

Combine the flours, brown sugar and baking soda in the bowl of a food processor.  Pulse until combined.  Add the butter and pulse on and off on low speed until the mix is the texture of course meal.  In a small bowl whisk together the milk, honey and vanilla.  Add the liquid to the dry mixture in the food processor and pulse on and off until a dough forms.  The dough will be very soft and sticky.  Turn the dough out onto a large piece of plastic wrap and shape into a rectangle shape.  Refrigerate the dough for up to 2 hours preferably overnight.  

To make the crackers:

Divide the dough in half and place one half back in the refrigerator.  Lightly flour your work surface.  Roll the dough out into a large rectangle about 1/8 inch thick.  You can use a pastry cutter, pizza cutter or cookie cutter to cut the dough into your desired shape.  I used a square cookie cutter with a fluted edge.  Place the crackers on a baking sheet lined with a silicone mat or parchment paper.  Chill in the refrigerator for 35-45 minutes or in the freezer for 15-20 minutes. 

Preheat the oven to 350 degrees.  You can pierce the cookies with a skewer.  I have done this with other batches but did not do this for the pictured crackers.  If desired, sprinkle the crackers with cinnamon sugar.  Bake for 15-20 minutes turning the pan 1/2 way through.  Let crackers cool for 4 minutes then transfer to a wire rack to cool completely.  Store crackers in a airtight container.

Recipe Source:

Smitten Kitchen

White Chocolate Muddy Buddy Mix

Let me just say this stuff is incredibly addictive.  There you have been warned!  I had leftover Chex cereal from the holidays and wanted to be able to use it in something before it went stale.  I usually make Muddy Buddy Mix, but this year I wanted to do something different.  I went to the trusty intranet to see what I could find.  When I came across this recipe I knew it was the one!  I conducted this search about 2 weeks ago and I have been dreaming about making it ever since I saw it!  I was not let down one bit!  I am surprised I still have some left, I literally had to stop myself before I devoured the entire batch!

Ingredients

9 cups Chex Cereal

1/4 cup butter

1/2 cup peanut butter

1 cup white chocolate chips

1 tsp. vanilla extract

1 1/2 cups confectioners' sugar

Directions

Add cereal to a large mixing bowl.  Set aside.  In a medium microwave-safe bowl add the butter, peanut butter, white chocolate chips and vanilla.  Microwave on high for 1 minute.  Stir the mixture until well incorporated.  The mixture should be smooth.  If you still have some lumps microwave in 15 second intervals until the mixture is smooth.  Pour the mixture over the cereal and stir to combine.  Add the confectioners' sugar to a 2 gallon ziptop bag - I did not have one so I used a really big plastic bowl with a lid.  Add the coated cereal and shake vigorously.  Spread the mixture onto waxed paper to cool.  Store in an airtight container for up to a month.

Recipe Source:

Slightly Adapted from: High Heels & Grills 

Original Chex Mix - with a kick!

 

Let's face it - Chex Mix is a staple in many homes all around the world, especially around the holidays. I make about 3 batches between Thanksgiving and New Year’s.  On a rare occasion, I will surprise Gabe and make a batch or two throughout the year!  It happens to be his all-time favorite snack!  There are some new versions out there as well as the classic, and each are just as delicious.  I am very old school, and it is hard to steer me away from the classic version, although my version does have a little spicy kick that makes it just something a little more special!  I hope you will try this kicked up version and love it just as much as we do!

Ingredients

First, let me explain that I do not care for the Wheat Chex so I omit them all together.  I divided the 3 cups of Wheat Chex the original recipe calls for throughout the other components of the mix.  

3 cups Corn Chex Cereal

3 cups Rice Chex Cereal

1 1/2 cups mixed nuts

1 1/2 cups pretzels

1 1/2 cups Goldfish or cheese flavored cracker

1 1/2 cups oyster crackers

7 tbsp. butter, unsallted, melted

2 tbsp. Worcestershire sauce

1 tbsp. hot sauce

1 1/2 tsp. seasoned salt

3/4 tsp. garlic powder

1/2 tsp. onion powder 

Directions

Preheat oven to 250 degrees.  In a very large bowl add the cereal, nuts, pretzels and crackers. Mix until well combined.  Set aside.  In a medium bowl.  Add the melted butter, Worcestershire sauce, hot sauce, season salt, garlic and onion powder.  Stir until combined.  In a large roasting pan add the dry mixture.  Pour the butter mixture over the dry mixture and mix until well combined.  Bake the mixture for 1 hour, stirring every 15 minutes.  Spread on paper towels to cool for 15 minutes.  Store in an airtight container.

Recipe Source:

Slightly Adapted from: Chex Cereal