Albondigas

I must be jinxed or something (OR I just didn't look at the weather report for today)... here I was, (somewhat) bragging about our beautiful AZ weather yesterday... then here we are today.  Rainy and cold!  But here's the deal, peeps... I. LOVE. IT! 

I was talking about this with my coworkers the other day.  I kinda like when it's overcast, rainy, or even freezing cold here.  Because we never get that.  It's like the opposite of Seattle.  Sometimes, I would appreciate a cloudy day!  And the smell of the desert after a good rain is the BEST!  Nothin' like it.   

So here we are, supposed to head to the Scottsdale Culinary Festival today, and it's rainy.  I have been pondering the idea of going to Target and buying some rain boots (with my child-sized feet I'm sure I would end up with these). 

I can't help but want some soup (yes, even at 8:30am on a Saturday morning)... there's just something about the weather that influences what I want to eat.  And if you're not in the mood for this one, check out the Tortilla Soup.  It's always a hit!

And what better than ALBONDIGAS?! I have adapted this recipe from a family friend, Bada... she seriously makes the BEST albondigas I've ever had!  So here ya have it....

Here's whatcha need:

(tomato sauce, diced onion, diced pickles, diced tomatoes, minute rice, ground beef, and chicken stock) oh, and (not pictured)... celery!

Let's talk about something real quick.  Pickles.  Yes, pickles!  I know it sounds bizarre, but it's fabulous.  Don't knock it 'til ya try it!  I PROMISE the pickles are what makes this recipe so FAB!

Throw your beef, sauce, pickles, and onions in a bowl...

Whisk up your egg... 

Throw it in your beef mixture.

Along with the rice...

And mix it up with your hands!

Roll it into little balls...

Throw 'em on a jelly roll pan in the freezer for about 5 minutes or so.

In the meantime, chop up some celery...

Pour your chicken stock and rice in a stock pot.

Add the diced tomatoes.

And the celery...

And once your meatballs have firmed up in the freezer for about 5, drop them into the pot, one-by-one.

Let it sit on the stove for a bit...

And there ya have it!

Serve the soup with a tortilla.

Take a bite, it's so tasty!

And... the recipe!  Let me know if you make it!

Prep Time: 30 minutes

Cook Time: 30 minutes

Makes: Approx 12 cups

Ingredients

10 Cups (2.5 Boxes) of Chicken Stock

1 Tsp salt

2 lbs. Ground Beef

1 White Onion, finely diced

2 Cups White Minute Rice

3 Medium Dill Pickles, finely diced

2 Eggs, beaten

1 Small (4 oz.) Can Tomato Sauce

2 Tomatoes, diced small

2 Celery Stalks, chopped as desired

Optional: 4 Cups Potatoes (if you use potatoes, you only need 1.5 Cups Rice)

Directions

Mix together ground beef, onion, pickles, 1 ½ cups uncooked rice, eggs, and tomato sauce.  Make into 1-inch balls.  Place in refrigerator or freezer for 5 minutes.  Optional: Dice potatoes.  Place chicken stock and salt in a stock pot on medium.  If you’re not using potatoes, place the remaining ½ cup rice in the stock along with the diced tomatoes and celery.  If you’re using potatoes, place in stock pot along with the tomatoes and celery.  Slowly drop meatballs into chicken broth and continue cooking on medium heat until done, approximately 20 to 30 minutes. 

Salami Apertivos

Okay, first things first… I am so terribly sorry it has been awhile since I last blogged!  Between starting MBA School and this beautiful Arizona springtime weather, I have been quite the busy gal! 

We are headed to dinner this evening with a fabulous couple friend at Postino Arcadia.  This place is fab-o!  On Monday and Tuesday evenings, you get a board of bruschetta and a bottle of wine for $20.  This bruschetta isn’t any old bruschetta.  It’s very rich and filling (pics to come soon)… 

Anywho, it made me think of this simple and tasty recipe.  It's no Postino, but it's a great appetizer or snack!  I had some leftover french bread and was waiting for dinner to finish cooking a few days ago, so I whipped this one right up. 

Slice your french bread:

Drizzle it with a little olive oil:

Top with some shredded Parmesan cheese...

Then some salami...

And then a little more parm cheese on top.

Throw it in your convection oven (I LOVE that fan bake setting)...

Take it out when the cheese on top is toasty:

Nom Noms...

Tastes delish!

Simple and such a crowd pleaser!

As always, here's the recipe!

Salami Apertivos

Makes: 12 Apertivos



Ingredients:

1 French Bread Loaf

3 Tsp Olive Oil

1.5 Cups Parmesan cheese, plus more for topping

24 slices of Salami

Preheat oven to 450 degrees. Slice the french bread into 12 slices.  Place slices on a baking sheet.  Drizzle olive oil on top of bread. Divide Parmesan cheese evenly among the slices of bread.  Top each slice with two salami slices. Sprinkle more Parmesan cheese on top and place in the oven for 5-7 minutes, or until cheese is melted and crispy on top. 

Grandma's Salsa

I’m headed to a friend’s house tomorrow night and he is making carnitas.  I don’t think I’ve ever had homemade carnitas so I am so excited!  He did a test-run on the recipe he got last weekend and said between three people they each devoured a pound of meat each.  I asked him what he wanted me to bring and he suggested my Grandma’s salsa! 

Remember Grandma?  I introduced you to her a few weeks ago. 

Just in case you forgot, here she is:

She’s amazing.  And she and Mom are quite a sight to see in the kitchen.  They’re bossy.  And controlling.  And love food.  Wait?  Did I just describe myself?  I’m becoming my Mommy’s and Grandma’s daughter… so the saying is true, then? Oye Vey!

Anywho… so the salsa.  It’s SO easy.  And quick.  And delish!  So here you have it:

It looks like you need a lot of ingredients, but it’s just a ton of spices.  Don’t get intimidated!

Oh, and of course, SEA SALT (and or garlic salt).  Yum Yum.

Measure out your dry spices and mince your fresh garlic.

Slice up those green tailed onions…

And throw all that stuff in the food processor.

Process the heck outta it!

Yum Yum.  Take a whif of that baby.  Music to my ears… or nose… or… whatever.  You get my point.  Smells amazeballs!

Now throw your tomatoes in there....

And pulse your food processor until your desired salsa texture is achieved. 

Some people like it like liquidy.  Some like it chunky.  I like it in between, personally.

Of course, try it out and see if it needs a lil extra sum’n sum’n…

I like to use old glass containers for my salsa.  It’s 'green' and pretty…

As always, here is the recipe, enjoy!

Grandma Pat's Salsa

Prep Time: 5 minutes

Makes: Approx. 3 cups

Ingredients

1 large (14 oz) can of diced tomatoes

½ tsp oregano

3 to 4 rings of jalapeños (fresh or canned)

Cilantro as desired (you can use fresh or dried)

1 tsp crushed red pepper

2 to 3 green tail onions – sliced

½ tsp minced garlic (fresh or pre-minced)

¼ tsp cumin

1/3 cup hot water

Garlic salt and sea salt to taste

Directions

Place water, oregano, garlic/sea salt, jalapeño, cilantro, crushed red pepper, green onion and cumin in a food processor.  Puree until blended well.  Add canned tomatoes and pulse to desired texture.  Easy!  Note: Anytime you can use fresh ingredients – do!  It *always* tastes better.  But if you’re in a time crunch or have the dried/pre-minced stuff on hand, it still turns out great!

Valentine's Week : Toll House Chocolate Chip Cookies

Alrighty... When I was planning out Valentine's Week, I knew I had to put some chocolate recipes in here!  What better to make your sweetie for Valentine's than some good, old-fashioned chocolate chip cookies?  And I'm tellin' ya... there isn't a better recipe for such cookies than the Nestle Toll House version.  Trust me.  I've tried many! 


So here's whatcha need:

 Combine the flour, salt, and baking soda.

 Get your rediculously old brown sugar, vanilla, sugar, and butter (don't worry, your brown sugar is not going to be as uggg)...

 Throw it in the mixer with the paddle attachment.

 Cream it up!

 Get your egg...

 And throw it in with the creamy/buttery/vanilla-y/sugary goodness.

 Now get those dry ingredients...

 And mix it up!

 Now toss in the chocolate chips! 

 I like the lil baby/mini chocolate chips.  So delightful!

 Drop by rounded teaspoonfuls onto your baking sheet...

 And place in the oven!

 I would like to eat this one...

 And this one....

 And these two.  With a glass of milk, please!

 Nom Noms.

Here's the recipe.  As always, enjoy! 

 Nestle Toll House Chocolate Chip Cookies

 2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

1 cup (2 sticks, 1/2 pound) butter, softened
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
Optional: 1 cup chopped nuts

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts (nuts are optional). Drop by rounded tablespoon onto ungreased baking sheets.
 
BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
 
PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15"x10" jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.

FOR HIGH ALTITUDE BAKING (>5,200 feet): INCREASE flour to 2 1/2 cups; add 2 teaspoonfuls water with flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake at 375 degrees Fahrenheit, drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.