Friday, June 11, 2010

Strawberry Shortcake

This is one of my favorite desserts! It is so fresh and tasty. All of the farmers markets have the best strawberries right now. I like my strawberry shortcake to have more of a biscuit for the bread. and I don't like it overly sweet, I like the fresh strawberries to give it the sweetness.

recipe

biscuits
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup butter
3/4 cup milk or cream
1/4 cup yogurt
1 teaspoon vanilla
Sugar for sprinkling on top

Toppings
Fresh Strawberries

1 cup whipping Cream
1 tablespoon sugar

Mix the flour, baking powder and salt together. Add the butter. Use your hands to mix this all together. You want it to look crumbly. Add milk, yogurt and vanilla. Mix it well. It should start to form a nice dough. If it is too sticky, add a little flour. Once combined place on a piece of floured parchment paper. Work the dough into a square.

It should be about an inch thick.

With a knife cut into 6 pieces. Try to cut straight down.

Brush each with a little butter and top with granular sugar. Bake at 450 for 12-15 minutes.

They will come out of the oven looking delicious! Now it's time to whip up some whip cream. I don't know why anyone would buy pre-made whip cream. It is so easy to make your own and it tastes a million times better. Simply pour some whip cream into a bowl and mix on high speed. Sprinkle in a little sugar. Keep whipping until it is nice and fluffy. taste and see if you need to add more sugar.

Chop up some strawberries and you are already to assemble.


I hope you enjoy this delicious summer treat. Also, since the biscuits aren't too sweet. I used the leftovers to make egg sandwiches for breakfast, talk about good.
at 2:03 PM 2 comments

Saturday, June 5, 2010

Sweet Potato Chili

Usually you don't think of Chili as something you make in the summer. But this one is delicious and has a nice smokey flavor! I like making chili when I have a lot of people coming over. It is so easy for people to just scoop up. For my 30th birthday this year, my entire family surprised me with a visit to Chicago. I was in complete shock. Of course I invited them all over for dinner the next night. I wasn't sure what to make for about 15 people. I made 1 meat chili and 1 veggie chili. This chili was raved about by the vegetarians and the meat eaters. I hope you enjoy and there will be some more summer foods coming soon!

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 teaspoons chili powder
  • 1 cup canned vegetable broth or water
  • 1 10-ounce red-skinned sweet potato (yam), peeled, cut into 3/4-inch cubes
  • 1 14 1/2- to 16-ounce can Mexican-style stewed tomatoes
  • 1 15- to 16-ounce can pinto beans, drained
  • 3 tablespoons chopped fresh cilantro
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 teaspoons chili powder
  • 1 cup canned vegetable broth or water
  • 1 10-ounce red-skinned sweet potato (yam), peeled, cut into 3/4-inch cubes
  • 1 14 1/2- to 16-ounce can Mexican-style stewed tomatoes
  • 1 15- to 16-ounce can pinto beans, drained
  • 3 tablespoons chopped fresh cilantro
    • Recipe
    1 tablespoon olive oil
    1 medium onion chopped
    2 teaspoons chili powder
    2 teaspoons chopped chipotle adobo and 2 teaspoons sauce
    1 large sweet potato peeled and cut into 1 inch cubes
    1 cup vegetable broth
    1 can mexican-style stewed tomatoes
    1/2 box of Pomi chopped tomatoes
    1 15 ounce can pinto beans, drained and rinsed

    Toppings
    chopped fresh cilantro
    crumbled queso fresco
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 teaspoons chili powder
  • 1 cup canned vegetable broth or water
  • 1 10-ounce red-skinned sweet potato (yam), peeled, cut into 3/4-inch cubes
  • 1 14 1/2- to 16-ounce can Mexican-style stewed tomatoes
  • 1 15- to 16-ounce can pinto beans, drained
  • 3 tablespoons chopped fresh cilantro

    • Heat olive oil in pan add the onion and saute until golden brown. Add in chili powder, adobo and sweet potatoes. Stir until combined and then add the broth. Bring to a simmer, cover, and cook for about 10 minutes until the potato starts to get tender. Add the tomatoes and beans. Simmer for at least 20 minutes. Serve with cilantro and cheese on top.
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 teaspoons chili powder
  • 1 cup canned vegetable broth or water
  • 1 10-ounce red-skinned sweet potato (yam), peeled, cut into 3/4-inch cubes
  • 1 14 1/2- to 16-ounce can Mexican-style stewed tomatoes
  • 1 15- to 16-ounce can pinto beans, drained
  • 3 tablespoons chopped fresh cilantro

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 teaspoons chili powder
  • 1 cup canned vegetable broth or water
  • 1 10-ounce red-skinned sweet potato (yam), peeled, cut into 3/4-inch cubes
  • 1 14 1/2- to 16-ounce can Mexican-style stewed tomatoes
  • 1 15- to 16-ounce can pinto beans, drained
  • 3 tablespoons chopped fresh cilantro
    • 1 table
    at 10:19 AM 1 comments
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