Pico de Gallo Taco Salad-Helen Horton

I love fresh Pico de Gallo and enjoy it on lots of foods-most any kind of mexican dish, scrambled eggs, baked potatoes, beans (open a can of pinto, kidney, or black beans, rinse, heat, then top with a generous helping of Pico de Gallo).  One of my favorite ways to serve Pico de Gallo is on Taco Salad.  Serve the ingredients buffet style so guests can build their own salad with tortilla chips, taco seasoned ground meat (I like ground turkey), chopped lettuce, grated cheese and Pico de Gallo.  This strategy combines the splashy flavors of fresh taco salad in a one stop bowl so it has a complex but balanced flavor rather than serving diced tomatoes plain.  Please put a liberal serving of Pico de Gallo all over as the crown and let the morsels drip down into the salad.  I like to serve this salad with a bit of Ranch Dressing squirted over in zig zags but purists tell me it’s just got to be sour cream.  Maybe have both available.

3 parts finely diced tomatoes without juice

1 part finely diced green peppers

1 part finely diced red onions

Some minced jalapeno or other pepper with heat (use the amount you like, mild, medium, hot)

A bit of chopped cilantro, to taste

1-2 freshly squeezed limes

Combine together and serve.  My Pico de Gallo never comes out exactly the same because I really just start chopping and see where it takes me, tasting as I go (so fun) and it is figure friendly.  I have used red bell peppers which makes it a little sweeter.

We had Taco Salad on Sunday for dinner with Jowy and made it Pico de Gallo style.

Roquamole (Rock-a-mo-le)-Helen Horton

It rocks!!!  Here is a new version of guacamole for bleu cheese lovers.  And since bleu is an acquired taste, this may be a good choice for someone who loves guacamole to ease into bleu.  But for those of us who love bleu and avocados, this is a marriage made in heaven.   Combining the avocado and the bleu, it becomes a thick and chunky but creamy chip dunking delight.

2 ripe avocados, chunked

1 cup crumbled bleu cheese

1/4 cup sour cream

2 T. finely sliced green onions or red onion

1/4 cup pickled green jalapenos, diced

Dash Paprika

Bag of sturdy tortilla chips

Put the avocado in a bowl perferably with a flat bottom so it is easy to mix and mash.  Use a fork or even easier, grab a potato masher and gently mash just long enough to break down leaving lots of chunks.  Add the next 4 ingredients and stir to combine but still leave chunks of cheese and avocado.  Sprinkle with a dash of paprika and serve with good thick tortilla chips.  The light and thin ones won’t hold up to this chunky dip. 

We served this a couple of days ago when Jowy came over for dinner after church.  It was our appetizer to nibble on and/or devour while we threw dinner together. Got this recipe from Nigella Lawson.

Bacon Wrapped Dates-Helen Horton

25 to 30 Mehjool dates

12 slices bacon

15 pecan halves or 1/4 c ricotta cheese

With the flat end of a skewer, push the pit out of the dates.  Fill half the dates with pecans and half with cheese (put the cheese in a small bag and snip the end off to pipe cheese into dates).

Cut the bacon slices into 3 pieces.  Roll a piece of bacon around each date and secure with a toothpick.  Bake at 425 for 15 minutes until bacon in crisp.  Delicious savory sweet appetizer.

Bleu Cheese Ball-Helen Horton

2 8 oz pkg cream cheese, room temp

4 oz bleu cheese

1 c shredded sharp cheddar cheese

1/4 c green onion finely chopped

1 T Worcestershire sauce

Combine all form into one large ball or 2 small.  Serve with crakers.  After refrigeration, let stand at room temp to soften before serving.

We have served this every year at Christmas for so many years I have lost count.

Wontons-Helen Horton

1/2 lb ground beef

1 c finely chopped Chinese cabbage

2 T soy sauce

1 t grated ginger root

1/2 t minced garlic

Dash salt

Dash Pepper

11/2 t sugar

40 wonton wrapper

Combine all ingredients.  Put 1/2 teaspoon in center of wrapper.  Brush edge of wrapper with water and fold over to seal.  Deer fry until wrapper is golden. 

Sauce

1/2 c sugar

4 t cornstarch

1/3 c white vinegar

1/2 t salt

1 1/2 T ketchup

1/2 c water

In a small sauce pan, combine sugar and cornstarch.  Then add the other ingredients.  Bring to a boil and should slightly thicken.  Can add a drop of red food coloring to create the bright red sauce.  Serve as dipping sauce with wontons.

Yummy Fruit Dip-Helen Horton

8 oz cream cheese, room temp

8 oz marshmallow cream

8 oz Cool Whip

8 oz plain yogurt

1-2 t. orange zest

Mix cream cheese with marshmallow cream.  Add cool whip, yogurt and zest.  Put some in a small bowl in center of platter and arrange fruit all around.  Strawberries, pineapple, bananas, sliced apples, etc. 

I got this recipe 30 years ago when we were in Okinawa from a lady in our branch.

Pearl Balls-Helen Horton

Rice:

1 c of glutinous rice (cake rice, or sweet cake rice)

Soak in cold water for 30-60 minutes. Drain water. If you use Calrose rice, soak for 3 hours.

Meat Mixture:

1 lb ground pork

2 T water

1 T soy sauce

2-3 T finely chopped water chestnuts

1 t minced ginger

½ t salt

½ t sugar

2 t cornstarch

1 egg

Dash of Black pepper

Combine meat mixture ingredients. Make 25-30 meatballs. Roll balls in rice to cover well. Steam for 15 minutes in bamboo steamer sprayed with oil. Serve with Hot Sauce.

Hot Sauce:

3 T soy sauce

3 T white vinegar

½ – 1 t chili paste with black beans

Combine.

Freezing: I usually make a quad recipe. I use 1 6 oz can of water chestnuts. I freeze the balls on a cookie sheet and then put them in a freezer bags. When you cook them, you don’t have to defrost and you still steam them for 15 minutes.

Sweet and Sour Meatballs-Jen Medeiros

Meatballs:   1 slice bread, torn into small pieces

                        2 T. milk

                        1 lb. lean ground beef

                        ½ c. green onion, chopped

                        1 egg

                        1 T. shoyu

                        2/3 t. salt

                        ½ t. dry mustard

                        1 clove garlic, crushed

                        2 T. salad oil

 Sauce:           ½ c. distilled white vinegar

                        ½ c. sugar

                        2 T. cornstarch

                        2 t. shoyu

                        1 8oz.can pineapple chunks with juice

 In a medium bowl, add bread pieces and milk. Toss. Stir in next 7 ingredients. Form into 1 ½” balls. Brown in hot oil over medium high heat 5-7 minutes. Cover and cook on low heat about 3 minutes or until done. Drain and set aside. In large saucepan, combine vinegar, sugar, cornstarch and shoyu. Cook over medium heat until thick, stirring constantly. Stir in pineapple and add meatballs. Heat thoroughly. Serve over white or brown rice.  Serves 4-5

Optional: If you want to cut time, you could also use premade frozen meatballs such as from Costco & just add the sauce mixture to complete the recipe. Great for potlucks!

Easy Guacamole-Jen Medeiros

2 large ripe avocados, mashed

1 container of your favorite salsa

Combine both ingredients in a bowl and mix well. Chill. Serve with “lime” flavored tortilla chips for an extra zing.  Makes about 2 cups.

Jen’s Kamaboko Spread-Jen Medeiros

1 block kumaboko (fishcake)

1 block cream cheese, softened

Freshly ground black pepper, to taste Combine all ingredients in a bowl and mix well. Chill. Serve with Ritz crackers.  Makes about 2 cups.

Jen’s Kimchee Spread-Jen Medeiros

1 jar kimchee (pickled cabbage) (mild or hot)

1 block cream cheese, softened

 Combine both ingredients in a bowl and mix well. Chill. Serve with Ritz crackers.

Sticky Chicken Wings-Jen Medeiros

½ c. honey

¼ c. catsup

2 T. brown sugar

¼ c. soy sauce

3-4 lbs. Chicken wings or drummettes

Preheat oven to 350. Combine first 4 ingredients and mix. Toss in wings and coat well. Place wings on baking sheet. Bake for about 1 hour, basting 3-4 times.  Serves 6-8

Humus-Jen Medeiros

2 15 ½ oz. cans garbanzo beans

¼ c. olive oil

1 T. white wine vinegar

¼ c. yellow onion, coarsely chopped

2 cloves garlic, coarsely chopped

Pinch of cayenne pepper

Salt to taste

 Open both cans garbanzos and drain the juice from one can. Pour the contents of both cans into a food processor and add all other ingredients. Process until very smooth. Serve with pita bread, crackers, cucumber slices or any other kind of vegetables.  Makes 3-4  cups.

 Note: For a thicker consistency, drain juice from both cans.

Hot Chicken Wings-Jen Medeiros

2 lbs. chicken wings

Salt and pepper to taste

 Sauce: ½ c. soy sauce

            6 T. sugar

            2 cloves garlic, minced

            2 green onions, minced

            Hot chili sauce to taste

 Brown chicken wings in skillet until done; salt and pepper to taste. Set aside on warm platter. Combine remaining ingredients in a small saucepan and heat to boiling until sugar dissolves. Serve wings with sauce for dipping. Serves 10-12

Hot Artichoke Dip-Jen Medeiros

1 14 oz. can artichoke hearts, drained, chopped

1 c. grated parmesan cheese

1 c. mayonnaise

Chopped tomato

Sliced green onions

Preheat oven to 350. Mix all ingredients except tomato and onions. Spoon into 9” pie plate or quiche dish. Bake for 20-25 minutes or until light golden brown. Sprinkle with tomato and onions, if desired. Cook 10 more minutes. Serve with crackers or pita bread triangles. Serves 6-8

Coconut Chicken Bites-Jen Medeiros

3 ½ c. sweetened shredded coconut

2 lbs. boneless skinless chicken breasts, cut into 1” pieces

1 t. ground cumin

¾ t. ground coriander

½ t. cayenne pepper

Salt and freshly ground pepper

2 eggs, beaten

Dijon mustard for dipping

Preheat oven to 325. Bake coconut on heavy large baking sheet until golden brown, stirring frequently, about 15 minutes. Transfer to bowl and cool. Coarsely grind coconut in batches in food processor and place on large plate. Spray 2 heavy large baking sheets with cooking oil. In a large bowl, combine cumin, coriander, cayenne, salt and pepper. Add chicken pieces, turning to coat. Dip into egg mixture. Dredge chicken pieces in coconut, coating completely. Transfer to prepared sheets. Cover and chill 1 hour. (Can be prepared 1 day in advance.) Preheat oven to 400. Bake chicken until crisp and golden brown, about 15 minutes, turning pieces over once. Arrange chicken on platter. Serve warm or at room temperature with Dijon mustard for dipping. Serves 6-8

Can’t Be Beat Spring Rolls-Jen Medeiros

2 T oil

1 clove garlic, minced

1 c. carrots, julienne

1 c. cabbage, thinly sliced

1 c. canned crab

½ t. salt

1 4oz. can Pillsbury Crescent Rolls

1 egg, beaten for egg wash

Preheat oven to 375. Add oil in small skillet and sauté garlic and carrots over medium heat for 2 minutes. Add cabbage, crab meat and salt. Stir occasionally for 5 minutes and remove from heat. Unroll crescent rolls into 2” rectangles. Place ¼ of crab mixture in center of each rectangle. Pinch the long edges and seal to form a roll. Place seam side down on ungreased baking sheet. Brush with egg and bake for 12-17 minutes, or until golden brown. Cut each roll into 4 slices and serve warm. Serves 6-8

Secret 7 Layer Dip-Tasha Horton

Serves 14 – 20

1-2 cans refried beans

1 container guacamole

1 jar of your favorite salsa

1 container sour cream

1-2 taco seasoning packet, to taste (select your preference: “mild” or “hot” seasoning)

Shredded cheese

Tomatoes, diced

1 can sliced olives

Jalapeños (only for the spicy of heart)

Recipe is based on traditional 7 layer Mexican dip with a twist. The “twist” is mixing taco seasoning to taste with sour cream before putting the layers in your pan. Prepare all your ingredients to be layered & then using a 9 X 13 pan, layer in order as listed above. All ingredients are to taste so it is up to you how much of each you want in your dip. Be sure to mix the sour cream & taco seasoning before putting them in the pan. Cover with lid or tin foil & chill until ready to serve. Serve with your favorite tortilla chips.

Sweet or Savory Cream Puffs-Kristy Scherman

Ingredients:

 1 c. water

¾ stick butter (6 T.)

1 T. sugar, plus 1/8 t. salt (for sweet)

1 t. salt (for savory)

1 c. flour

1 c. eggs, about 4 lg. eggs and 2 whites

 Directions:

 Boil water, butter and salt or sugar.  Add flour and remove from heat.  Work mixture together and return to heat.  Continue working the mixture until all flour is incorporated and dough forms a ball.  Transfer mixture into bowl of a standing mixer and let cool for 3-4 minutes.  With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing.  Once all eggs have been added and the mixture is smooth put dough into piping bag fitted with a round tip.  Pipe immediately into golf ball-size shapes, 2 inches apart onto parchment lined sheet pans.  Cook for 10 minutes, then turn the oven down to 350 degrees F and bake for 10 more minutes or until golden brown.  Once they are removed from the oven pierce with a paring knife immediately to release steam. 

Yield:  4 dozen bite-size cream puffs or éclair shells

 Fill with your choice of filling (ice cream, pudding, chocolate sauce, etc.)

Sweet and Sour Meatballs-Norma Horton

1 bottle grape jelly

1 bottle of Pace picante sauce

Simmer until mixed. Pour over frozen meatballs and cook in slow cooker.

Teriyaki Chicken Wings – Helen Horton

2 dozen chicken wings

Salt and fresh ground pepper

1 T sesame seeds, toasted

½ bunch fresh cilantro, chopped

 Teriyaki Sauce

1 c soy sauce

1 c fresh grapefruit juice (or fresh OJ)

½ c hoisin sauce

¼ c ketchup

3 T brown sugar

1 fresh hot red chili, finely diced

3 garlic cloves, smashed

¾ inch piece fresh ginger sliced and smashed

 Preheat oven to 400 degrees.

 Season chicken wings with salt and pepper.  Line the wings in a single layer on a baking sheet covered in foil.  Bake for 20 minutes or until crispy and wings are cooked through.  (Depends on the size of wings)

 Combine sauce ingredients in large bowl.  Dump the wings into the bowl and toss to coat with the sauce.  Transfer to a serving platter and sprinkle with sesame seeds and cilantro.  Serve hot.

 I use this sauce on other chicken parts.  It is great to serve some of the leftover sauce for dipping at the table.

This is one of Audrey’s favorites.

Family Home Evening Popcorn – Debbie Horton

1 batch of plain popped popcorn

½ C butter

½ C brown sugar

 While the popcorn is popping, mix the butter and brown sugar together in a medium sized saucepan.  Cook and stir until completely melted and the mixture starts to pull away from the sides of the pan.  When the popcorn is done popping, sort out all the old maids and put popped corn in a large bowl.  Pour the butter/sugar mixture over the top and toss the popcorn until coated.  Enjoy!  This makes enough for one FHE treat.

 Debbie Horton

 I obtained this recipe from a Joy School lesson.  Joy School is a preschool curriculum that I did when Emily was little.  We call it Family Home Evening popcorn because if we forgot to get a treat or didn’t have time to make one, this is an easy and yummy crowd pleaser.  In our family you don’t have FHE if you don’t have a treat!