Category Archives: Kitchen

4th of July Chili Lime Melon Kabobs

Chili Lime Melon Kabobs

Chili Lime Melon Kabobs

I grew up in a multicultural home. Traditional Mexican dishes were served often. If I could I would add chiles, cumin, oregano, lime and cilantro to everything! Most of the time I do!

Here is a recipe to add more of a bang to your 4th of July festivities!

You will need:

  • 1 to 2 seedless watermelons for 6 to 12 Skewers (depending on size and how industrious you feel) 
  • 1 to 3 limes for juice and zest
  • 1/2 Tbsp. Chipotle Chile Powder
  • 1 Tbsp. Ancho Chile Powder
  • 1/2 Tbsp. Natural Sea Salt
  • Any other fruit or vegetables you would like. The following are some varieties traditionally served with Chile Lime powder: Jicama, Cucumber, Avocado, Mango, Coconut, Honeydew, & Cantaloupe. It is so good on pineapple!                                              I used blueberries for the color and though they are not traditionally used with this chile seasoning they still tasted pretty good!
  • Star cookie cutters You can also just cut them into 1 to 2 inch cubes or use a melon baller.
Chili Lime Powder

Chipotle chile powder, ancho chile powder, and natural sea salt

Did you know there are three acceptable spelling variants for the word Chile, Chili, or is it Chilli?

I have found a 3:1 ratio of chili powder to salt is good for me. You should play around with different ratios and chili powders to decide what you like best. I love chipotle chili powder so I included that here but you can also use any chili pepper you enjoy and in different combinations.

Once you have cut and assembled your fruit you can place them in a large covered casserole dish in the refrigerator if you are prepping ahead to serve later in the day. Wait to add lime and chili powder mixture until ready to serve.

Grab your limes, roll with the heel of your hand on the counter to get the juice flowing, cut and squeeze over fruit, then if desired add lime zest. Next, take your Chili Lime seasoning and sprinkle over kabobs, just giving them a fine once over dusting on both sides of kabobs. You can always add a little more if needed.

Serve immediately.

Happy 4th of July!

 

 

Zombie Cocktail (aka ‘Blood in the Water’)

 

Zombie Cocktail aka "Blood in the Water" for the "Fear the Walking Dead" Season 2 Premiere

Zombie Cocktail aka “Blood in the Water” for the “Fear the Walking Dead” Season 2 Premiere

The second season of “Fear the Walking Dead” is tomorrow night! I am getting this out late but better late than never. I imagine if you were on the ‘Abigail’ this is what you would be drinking! (Update: We stopped watching this season after the first couple of episodes; it was that bad. If you are toughing it out we ‘salud’ you!)

For this drink you will need your personal taste of:

1.5 oz of Blueberry Vodka
0.5 to 1 oz of Blue Curacao
Lemon-Lime Soda (or tonic for less sweet)
Grenadine or Raspberry Syrup (Raspberry Syrup works best)                                                                       (For non-alcoholic version Blue Gatorade and/or blue Hawaiian Punch OR blue food dye)
Chilled Glasses and Ice

First add the Vodka…

Vodka and Chilled Mug

Next, add the Blue Curacao and top off with your choice of lemon-lime soda or tonic water. For non-alcoholic version leave out alcohol and add your choice of blue gatorade/punch, or blue food dye to lemon-lime soda.

Blue Cauracao and Soda

Blue Curacao and Lemon-Lime Pop (sub Tonic for less sweet)

Finally, add Grenadine or Raspberry syrup for effect…

Grenadine

Grenadine

Raspberry syrup works best!

Raspberry syrup works best!

Keep adding syrup until you have your desired effect/flavor…

Keep pouring...

Keep pouring…

More is better.

More is better.

Ahh Perfect.

God that's good.

Perfect

If you are hosting a “Fear the Walking Dead” party, serve with ‘Zombie Parts’ appetizers Bacon Wrapped Shrimp and/or Bacon Wrapped Smokies.

Zombie Parts

Zombie Parts

Serves 6 to 8

Zombie Parts (Bacon Wrapped Smokies & Shrimp)

1 hrPrep Time

1 hrTotal Time

Save Recipe

Ingredients

  • 1.5 lbs. of Bacon
  • 1 lb. of Smokies
  • 1 c. Brown Sugar for Smokies
  • 1 lb. of Large Shrimp, peeled & deveined
  • Toothpicks or Skewers

Instructions

  1. Preheat oven to 350 degrees and prep the smokies first.
  2. Line a baking sheet with aluminum foil.
  3. Next, place 1 c. brown sugar in a large mixing bowl.
  4. Dredge smokies and 10-12 slices of bacon cut into thirds in brown sugar.
  5. Wrap smokies in bacon and slide onto skewers.
  6. You can use toothpicks but skewers make it easier to turn them over.
  7. Once all are skewered, set aside.
  8. Now, prep your shrimp
  9. Peel and devein them.
  10. Next, take 10-12 slices of bacon and cut them in half.
  11. Wrap shrimp with bacon and secure with toothpicks or place on skewers as well. Set aside.
  12. Place bacon wrapped smokies on prepared baking sheet and cook for 30 minutes
  13. Turn at 15 minutes.
  14. Set aside on serving platter, remove skewers, cover and place in microwave to keep warm.
  15. Adjust oven temperature to 450 degrees.
  16. Reuse foil covered baking sheet from smokies or prep another sheet.
  17. Place shrimp on baking sheet and place in 450 degree oven for no more than 15 minutes.
  18. Turn at 7 or so minutes.
  19. If you prefer crispy bacon you will need to precook your bacon for a couple of minutes.
  20. Allow to cool, then wrap shrimp and bake.
  21. Allow to rest for about 5-10 minutes before serving.
Cuisine: American | Recipe Type: Appetizer

Notes

These are very rich!

6.8
http://anurturedlife.com/zombie-cocktails-aka-blood-in-the-water/

Enjoy your Zombie Cocktails and Parts!

Have fun and be safe!

 

Honey Rose Apple Pie

Rosa's "Honey Rose Apple Pie"

Rosa’s “Honey Rose Apple Pie”

I decided to try a different apple in our pie this Thanksgiving.  I used “Honey Crisp” apples and the pie was a perfect blend of sweetness and tart.  I had fun with the topping making apple peel roses and pie crust leaves from the leftovers, then filling in the empty spaces with crumble. Next time I’ll try to be a little more artsy-fartsy with it. You can use whatever topping you prefer.

Rosa’s “Honey Rose Apple Pie” Recipe (serves 8):

Double Crust  

Many pie crust recipes call for either butter or shortening.  I like to use both because I like to think it gives me the best of both taste and workability.  This is my no-fail pie crust recipe.

Ingredients:

2 1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 cup butter, chilled and diced

1/2 cup shortening

1/2 cup ice water

Directions:

1. Combine flour and salt in a large mixing bowl. Cut in butter until you have a coarse crumb mixture. Add ice water a tablespoon at a time until mixture forms a ball.

2. Wrap and refrigerate for a minimum of 2 hours.  You may also make this ahead of time and refrigerate to use within the week.  Otherwise, store in freezer in a freezer safe bag.

3. Roll out dough to fit a 9-10 inch pie plate. With the aid of your rolling pin, gently drape crust over pin and center over pie plate.  Once placed,  press evenly into the bottom and sides then pierce bottom of crust all over with a fork.  Reserve leftover dough for open work crust.  Be creative!

Apple Pie Filling 

Ingredients:

8-10 Honey Crisp Apples (Peeled, Cored, & Sliced)  If you want to make roses from the apple peels, do your best to peel apples keeping the peel intact as one piece and set aside for later.

6 tablespoons unsalted butter

3 tablespoons all-purpose flour

1/2 tsp of Cinnamon 

1/2 tsp Allspice 

(or 1 tsp of your favorite Apple Pie Spice mix)

1/2 cup white sugar

1/2 cup packed brown sugar

1. Preheat oven to 425 degrees F. Add spices to sliced apples and toss until all are evenly coated.  Fill pie crust with apples, set aside.  

2. Melt butter in a saucepan. Stir in flour to form a paste. Add brown sugar and white sugar, bring to a simmer, stirring mixture until sugars are just dissolved.  Gently pour the mixture over apples. Cover with an open work crust.  For rose peel topping, gently wind each peel around finger and lightly adjust once placed.  

Apple filling ready for topping.

Apple filling ready for topping.

Ready for the oven.

Ready for the oven.

3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F. Continue baking for 35 to 45 minutes, or until apples are desired texture.

Remove from oven and let rest for 15 minutes before serving.

Serves 8

Honey Rose Apple Pie

3 hr, 15 Prep Time

45 minCook Time

4 hrTotal Time

Save Recipe

Ingredients

    Double Crust
  • Many pie crust recipes call for either butter or shortening. I like to use both because I like to think it gives me the best of both taste, texture, and workability. This is my no-fail pie crust recipe.
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup butter, chilled and diced
  • 1/2 cup shortening
  • 1/2 cup ice water
  • Apple Pie Filling
  • 8-10 Honey Crisp Apples (Peeled, Cored, & Sliced) If you want to make roses from the apple peels, do your best to peel apples keeping the peel intact as one piece and set aside for later.
  • 6 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/2 tsp of Cinnamon
  • 1/2 tsp Allspice
  • (or 1 tsp of your favorite Apple Pie Spice mix)
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar

Instructions

    Double Crust
  1. Combine flour and salt in a large mixing bowl. Cut in butter until you have a coarse crumb mixture. Add ice water a tablespoon at a time until mixture forms a ball.
  2. Wrap and refrigerate for a minimum of 2 hours. You may also make this ahead of time and refrigerate to use within the week. Otherwise, store in freezer in a freezer safe bag.
  3. Roll out dough to fit a 9-10 inch pie plate. With the aid of your rolling pin, gently drape crust over pin and center over pie plate. Once placed, press evenly into the bottom and sides then pierce bottom of crust all over with a fork. Reserve leftover dough for open work crust. Be creative!
  4. Apple Pie Filling
  5. Preheat oven to 425 degrees F. Add spices to sliced apples and toss until all are evenly coated. Fill pie crust with apples, set aside.
  6. Melt butter in a saucepan. Stir in flour to form a paste. Add brown sugar and white sugar, bring to a simmer, stirring mixture until sugars are just dissolved. Gently pour the mixture over apples. Cover with an open work crust. For rose peel topping, gently wind each peel around finger and lightly adjust once placed.
  7. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F. Continue baking for 35 to 45 minutes, or until apples are desired texture.
  8. Remove from oven and let rest for 15 minutes before serving.
Cuisine: American | Recipe Type: Dessert; Apple Pie
6.8
http://anurturedlife.com/honey-rose-apple-pie/

It’s not Turkey Day without pumpkin pie!

Mini Pumpkin Pies!

Our Mini Pumpkin Pies

I used the recipe from Home is Where the Boat Is.  I used my pie crust I shared above.  I just doubled the recipe so I had enough for both pies and it worked out really well.  The kids had enough leftover dough to play with and bake.

The mini pies turned out great.  The recipe was a quick mix and it is pretty much no fail.  I was out of my pre-mixed pumpkin pie spice so I added my own.  My eldest son did let me know he thought I added a little too much spice and I had to agree.  It wasn’t the recipe it was my heavy hand so we added a little more whipped cream to the top and it cut the taste.

These are adorable and they were a hit with the kids as well.

Happy Baking!