Where family and friends gather to enjoy food and company.
My friend Camilla shared this recipe with me, and I have been making it ever since. It was actually the recipe from her husband’s mother, so I feel very honored to have their family recipe. Camilla baked this cake with me several times, so that’s …
These beans are SO Good and So Easy! You never have to open another can of Mexican style beans ever again. No lard! No frying! No Soaking! Just a bag of dried pinto beans and a few ingredients you probably all ready have on hand. …
Ingredients:
1 large Ciabatta loaf
1 stick of butter, melted
1/8 cup extra virgin olive oil
2 Tbsp. onion, minced
3 cloves garlic, grated
1-2 Tbsp. Edmond Fallot Dijon Mustard (It really is the best)
1 Tbsp. poppy seeds
2 Tbsp. curly parsley, chopped (plus extra for garnish)
6 oz. Italian blend cheese, grated
Directions:
Mix the melted butter, olive oil, onion, garlic, Dijon, poppy seeds and parsley in a bowl.
Cut the bread diagonally, in both directions, making an X pattern across the bread. Do not cut all the way through the bottom of the loaf.
Spoon The mixture into the cross sections of the bread, doing your best to evenly distribute throughout the loaf.
Next, evenly distribute the grated cheese by stuffing into the cross sections of the bread, again doing your best to evenly distribute throughout the loaf.
Place the entire loaf on your Wolf Convection Oven baking sheet. (I line the sheet with parchment paper to make cleaning easier).
Place in the Convection Steam Oven on the middle rack. Select “Auto Steam Bake” for 20-25 minutes, until golden brown and the top layer of cheese begins to bubble.
Serve on a large platter, allowing everyone to pull apart the delicious bread.
Recipe: Sub-Zero/Wolf
My family got sick with Flu A a few weeks ago, and I decided to finally make Bon Appétit’s Classic Chicken Soup recipe. It took some time to make, but was well worth it. My son Harrison enjoyed the soup so much, he couldn’t stop …
I have tried so many peanut sauces and this one is just perfect. I have served it over chicken breasts, I have tossed it with noodles and have even served it with crackers as an appetizer. It reminds me so of the complimentary Trader Vic’s …
Miguel’s Cocina in Coronado has such a good queso sauce, I like to use it on so many things. It’s great as a dip for chips, and a yummy cheese sauce for tacos and sandwiches. It’s not too thick, it’s not too thin, and it has just the right amount of kick. Love it!
Ingredients:
2 cups whipping cream
1 cup sour cream
1 Tbs. chicken base
2 Tbs. clarified butter
1 Tbs. flour
1 jalapeño, minced
1Tbs. juice from bottled jalapeños
2 oz. shredded cheese-equal parts jack and cheddar
Directions:
Heat whipping cream in a heavy saucepan over high heat. When the cream is ready to boil, stir in sour cream. After sour cream dissolves, reduce heat to medium. Stir in chicken base and jalapeño juice and simmer.
While cream is heating: Make a roux by warming the butter in a saucepan over medium heat, adding flour, and mixing with a wire whip until mixture starts to turn pale gold.
Just before cream mixture is ready to boil again, add roux, whisking briskly and constantly until roux is incorporated.
Remove from heat; stir in minced jalapeño and cheese mixture.
Makes about 3 1/2 cups.
Recipe from: Miguels Cocina San Diego
We love Tito’s Tacos! And well…I think this meat is pretty similar. Again, while turning to Google for Tito’s recipes, I came across one for the meat. I adapted the recipe and I find that this meat is pretty close to the Tito’s original.Ingredients:2 …
Pesto is really versatile and adds wonderful flavor to many things. My kids love Pesto alla Genovese on more than just pasta. They like to spread it on sandwiches, use it a dip for bread, or add it on top of caprese salad, steak or …
We love Tito’s Tacos! And we love their salsa too! After having visited Tito’s s few weeks ago, I decided to google Tito’s Tacos Recipes. I found a blog with a recipe I knew I had to try immediately. I made the salsa with a couple tweaks and voilà…I love it even better than the REAL stuff from Tito’s, and so do all of my friends and family. So now I have my own salsa that is better than any store bought stuff you can find.
Christy’s Salsa
Ingredients:
½ medium white onion (peeled and halved)
8 ripe roma tomatoes (halved and seeded)
20 slices of pickled “Tamed” jalapeños (Mezzetta brand)
2 Tbs. jalapeño juice
1 Tbs. fresh lime juice
1 Tbs. Lawry’s garlic powder
1 Tbs. salt
1 Tbs. fresh ground black pepper
1 tsp. ground oregano
Directions:
Place the onion in the Vitamix Blender. Pulse at variable 5 until the onion is chopped. Next add the tomatoes, jalapeños, jalapeño juice, lime, garlic powder, salt, pepper, and oregano. Pulse 10 times, or until you have reached your desired consistency. The salsa should be thin and not chunky, in order to be similar to Tito’s. If you like it chunkier, pulse the salsa less.
Taste the salsa and add more salt or pepper if needed. At this point the salsa may taste a little “green” but as soon as it sits in the fridge over night, the flavors will meld and you will loose the “green” taste.
Note:
I think using the right brands is really important. From my experience, Lawry’s garlic powder is the the best. The flavor is very different from other brands. In this recipe I also use Mezzetta “Tamed” jalapeños, and I recommend using this brand because of their consistency. Mezzetta sells several types of jalapeños, but to keep this salsa similar to Tito’s and not too hot, I have used the “Tamed” version.
Recipe Adapted From: Sandrakishiglenn.com
I adapted the recipe from the Barefoot Contessa Back to Basics cookbook. The recipe is for herb marinated loin of pork, but the marinade can be used for pork or even chicken. For Christmas, I decided to use the recipe for a crown pork roast. The family …