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Roasted Tomato Salsa

Restaurant Style Salsa is a great recipe to keep in the refrigerator for snacking but if I have fresh tomatoes, this is the recipe I use. I love the taste of the roasted vegetables and how the flavors marry. It is a little more trouble, but well worth the effort. Enjoy!

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Roasted Tomato Salsa

Recipe from Art Institute of Houston
Course Appetizer, Party Food
Cuisine Mexican
Keyword dip, salsa, tomatoes

Equipment

  • Food processor or blender
  • immersion blender

Ingredients

  • 1/2 pound tomatoes core and quarter
  • 1 Jalapeno pepper deseed and quarter
  • 1 small onion peel and quarter
  • 2 cloves garlic peeled
  • 1 pinch cumin
  • 2 tablespoons oil
  • salt and pepper to taste

Instructions

  • Prepare all ingredients as listed; toss with oil and seasoning and place on a sheet pan. Roast in a 450 degree F oven until roasted.
  • Puree all ingredients together in a food processor or blender. Cool and refrigerate. Taste and adjust seasonings before serving with tortilla chips.

Notes

An immersion blender can be used to mix the salsa.

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    Lemon Buttermilk Pound Cake

    My daughter, Carrie, called me from college one night at 11:30 pm asking what could she make with buttermilk. I told her “Nothing, throw it away!”, hung up the phone and went back to sleep. Later I asked her what she did with it–she made her favorite pound cake. Enjoy!

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    Lemon Buttermilk Pound Cake

    From According To Taste, Lufkin Service League, 1985, page 218
    Course Dessert
    Cuisine American
    Keyword buttermilk, lemon, pound cake

    Equipment

    • tube pan
    • electric mixer

    Ingredients

    • 1/2 cup butter softened
    • 1 cup shortening
    • 2 1/2 cups sugar
    • 4 eggs
    • 1 tablespoon lemon extract
    • 1 teaspoon butter flavoring
    • 1 tablespoon boiling water
    • 31/2 cups flour
    • 1/2 teaspoon baking soda
    • 1 cup buttermilk
    • 1 cup finely chopped pecans opt.
    • Glaze:
    • Juice of 2 lemons
    • 1/2 cup sugar
    • 1/2 teaspoon lemon extract

    Instructions

    • Cream together the butter, shortening and sugar. Add the eggs one at a time, mixing well after each. Add the flavorings and water to the batter. Sift the flour and baking soda together and add add to the batter alternately with the buttermilk. Add optional pecans. Blend well. Pour into a greased and floured tube pan. Bake for 1 hour 15 minutes. While still hot, brush with glaze.
    • Glaze: In a saucepan, over medium heat bring the lemon juice and sugar to a boil until the sugar dissolves. Remove from heat and add lemon extract.

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      Oven Roasted Okra

      This recipe was served at a party and I was amazed at its simplicity. It was easy to eat as a finger food and was not slimy as okra can be. I immediately started serving it as a side- it is lower in calorie and so much easier than frying it. With the bounty of okra, it is a great time to try this recipe. Enjoy!

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      Oven Roasted Okra

      Course Party Food, Side Dish
      Cuisine American
      Keyword okra

      Equipment

      • sheet pan

      Ingredients

      • 1 pound fresh okra
      • 2 tablespoons olive oil
      • season salt to taste

      Instructions

      • Preheat oven to 400, place okra on cookie sheet and drizzle with a couple of tablespoons of olive oil. Sprinkle with season salt and oven roast until tips are turning brown but tender crisp.

      Notes

      This was served at a party as an appetizer but also great as a side. Enjoy!
      Variation:  Add a sprinkle of cumin and chili powder to make a great Mexican side. 

      This site contains affiliate links to products. I may receive a commission for purchases made through these links, at no cost to you. Products are examples of what I own or what I recommend in order to help you make the best choice for you. Thank you for your support.

        Sandwich Spreads

        When we served sandwich trays at Stevens Catering, we never put out mayonnaise or mustard for spreads. Mayo Spread and Mustard Mayo Sauce made sandwiches so much better than those with plain mayonnaise and mustard. We often served them in hollowed out cabbages placed in the center of a tray with rolls of ham and turkey placed around the edge of the cabbages and garnished with cherry tomatoes. Enjoy!

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        Mayo Spread

        Course Spread
        Cuisine American
        Keyword mayonnaise

        Equipment

        • small mixing bowl

        Ingredients

        • 1 cup mayonnaise
        • 2/3 cup sour cream
        • 4 teaspoons Dijon mustard
        • 1/2 teaspoon Worcestershire sauce
        • 1/4 teaspoon garlic powder
        • salt and pepper to taste

        Instructions

        • Mix all ingredients in bowl. Cover and chill until serving.
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        Mustard Mayo Sauce

        Equipment

        • small mixing bowl

        Ingredients

        • 2 cups mayonnaise
        • 1/2 cup Dijon mustard
        • 1/4 cup green peppercorn mustard
        • 2 teaspoon dry mustard
        • 2 tablespoons parsley chopped fine
        • 1 pinch cayenne pepper
        • 2 lemons (juice only)

        Instructions

        • Mix all ingredients in small bowl. Cover and chill until serving.

          Bolognese Penne Pasta

          Bolognese is another name for a meat sauce with milk or cream. This recipe develops flavor by reducing the milk and wine while leaving all the flavor. If you turn the heat up and stir constantly, it does not take long and well worth the flavor imparted. I have included two types of pasta; one using regular penne pasta and another low calorie option of pasta made with zucchini and a Veggetti. Topping with Parmesan cheese packs a lot of flavor in one tablespoon. Both are delicious and nice to have as options when trying to reduce calories. Enjoy!

          Bolognese over Pasta
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          Bolognese Meat Sauce

          Course Main Course
          Cuisine Italian
          Keyword heavy cream, meat sauce, pasta
          Servings 4
          Author Sarah Stevens

          Equipment

          • Veggetti for making squash pasta

          Ingredients

          • 1 small yellow onion chopped
          • 1 lb. lean ground beef
          • Black pepper ground fresh from mill
          • ½ tsp red pepper flakes
          • 1 cup skim milk
          • ½ cup red wine
          • 28 oz can crushed tomatoes
          • Salt to taste
          • 1 T pesto or Italian Seasonings to taste
          • 1 packet of Truvia Sweetner or 1 T sugar
          • Cooked Zucchini Pasta or regular cooked spaghetti
          • Grated Parmesan Cheese

          Instructions

          • Brown beef and onion on high in heavy bottom pot. Stir until brown and meat begins to stick and brown on sides of pot. Add pepper, red pepper and a pinch of salt.
          • Add the milk and let it simmer until it has evaporated completely. Stir frequently.
          • Add the wine and simmer until evaporated. Stir frequently. Add the tomatoes and stir well. Add pesto and sweetener and salt to taste. When the sauce begins to bubble, turn down heat and simmer for at least 30 minutes or up to 3 hours to develop flavor. Add ½ cup water if necessary to prevent sticking.
          • Serve over Penne Pasta or Zucchini Pasta made with a Veggeti and topped with Parmesan Cheese

          Zucchini Pasta

          • Make zucchini pasta with Veggetti using one zucchini per person.
          • Place in pasta bowl and microwave for one minute or until desired doneness.
          • Serve Bolognese Sauce over zucchini.

          Notes

          Notes: Milk protects from acidic bite of tomatoes.
          Evaporating the wine retains the flavor but not the alcohol. Can substitute cooking wine but be sure to reduce salt.

          This site contains affiliate links to products. I may receive a commission for purchases made through these links, at no cost to you. Products are examples of what I own or what I recommend in order to help you make the best choice for you. Thank you for your support.

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