It is that time of year once again. Bittersweet at our house. Where did the summer go? Is it really time for school to begin? Each year flies by faster than the one before and that old familiar melancholy feeling returns. [Read more…]
Chicken and Spinach Quesadilla Recipe
It is like we have been held hostage in the hottest summer for over 25 years. Too hot to cook took on a new meaning—but suddenly my inspiring business partner, Roxanne, suggested I use that trusty slow cooker! Of course! I should have thought of that. One of my favorite slow cooker recipes is one I shared with you before, but I have a new twist on it.
Now, since my daughters grew up, I can take some of those old, family favorites and tweak them to more adult tastes. Chicken and Spinach Quesadillas with fresh Tomato Pico De Gallo is one of those. I used summer-ripe tomatoes, fresh spinach and kept the kitchen cool. What a winner! Don’t despair, for those that want the classic chicken con queso, you will find in the recipe archive. But if you want a summer twist on that favorite recipe, read more now and give it a try. [Read more…]
Red Velvet Cupcake Recipe
We are so excited to share a recipe from our newest book, 175 Best Babycakes Cupcake Maker Recipes. The Babycakes Cupcake Maker is so fun to use and this book packs all of that fun and the good taste into 175 bite-size recipes. Who doesn’t love red velvet cupcakes? In celebration of our new blog design and our new cookbook we are serving up these fantastic cupcakes, with a toast of champagne. Let’s celebrate. [Read more…]
Frozen White Wine Margarita Recipe
Frozen White Wine Margarita Recipe
1 bottle (750 ml) dry white wine
2 quarts orange juice **
1 1/2 cups brandy
1 can (10 ounces) frozen margarita concentrate, thawed
1/3 cup fresh squeezed lime juice**
1/4 cup orange liqueur**
Sour or tart citrus soda
Mix together wine, orange juice, brandy, margarita concentrate, lime juice and liqueur. Mix well. Pour into freezer containers, cover and freeze at least 1 to 2 days or up to 3 months.
To serve, scoop the slushy mixture into glasses. Pour soda over frozen mixture just before serving.
Makes about 14 1/2 cups frozen mixture
** Recipe credit: a Betty Crocker recipe. For a quick and easy version of the recipe, substitute a 64 ounce carton of refrigerated pineapple orange juice for the orange juice, lime juice and orange liqueur. Combine the wine, brandy, frozen margarita concentrate and 1 (64-ounce) carton of refrigerated pineapple-orange juice. Freeze and serve as directed.
Garlic Ginger Beef Stir Fry
Garlic Ginger Beef Stir Fry
1 pound flank steak, sliced thinly across the grain
2 cloves garlic, minced
2 teaspoons grated, peeled gingerroot
1 can (14.5 ounces) beef broth
3 tablespoons light soy sauce
3 tablespoons hoisin sauce
1 1/2 tablespoons cornstarch
1 tablespoon vegetable oil
1/4 to 1/2 teaspoon crushed red pepper flakes
1 cup broccoli florets
2 to 3 carrots, sliced very thin
1 red, green or yellow bell pepper, cut into thin strips
1/2 medium onion, chopped
1 can (8 ounces) sliced water chestnuts, drained
1 tomato, seeded and cut into thin wedges
Hot cooked brown or white rice
Place steak strips in a zip-top bag, add garlic and ginger. Seal bag and toss to coat evenly; set aside.
Combine beef broth, soy sauce, hoisin sauce and cornstarch in a small bowl; stir well to dissolve the cornstarch; set aside.
Heat oil in large skillet over medium-high heat. Add the seasoned beef mixture and red pepper flakes. Cook, stirring frequently, 5 to 6 minutes or until beef is browned. Remove beef with a slotted spoon and set aside.
Add the broccoli, carrots, pepper strips, onion, and water chestnuts to skillet. Cook 3 to 5 minutes, stirring constantly. Add 3 tablespoons water and cook until moisture evaporates. Return beef to vegetable mixture.
Pour broth mixture into the skillet and cook, stirring constantly 1 to 2 minutes, or until thickened and bubbly. Add tomato wedges and toss gently.
Serve over cooked rice.
Makes 4 servings
Tip: Slicing flank steak is especially easy if the meat is really cold—almost frozen. Pop it into the freezer for about 30 minutes, then slice while icy cold.