From The Sisters Cafe
4-5 chicken breasts (boneless and skinless)
1 can corn, drained
1 can black beans, drained and rinsed
3 cups mango salsa
Cumin to taste
Lemon Pepper to taste
Put chicken breasts in crock pot. Add spices. Cover and cook chicken until tender. Shred chicken on a plate and return to crock pot. Save juices in separate bowl.
Add corn, beans and salsa. More salsa can be added to taste. If mixture seems dry, add some of reserved juices.
Serve over coconut jasmine rice for that Rumbi Island Grill taste. Garnish with cilantro or parsely, if desired.
Tuesday, June 23, 2009
Caribbean Beans and Rice
From The Sisters Cafe
5-6 c cooked jasmine rice (2 cups uncooked rice)
1 tsp dried thyme (or one Tb fresh)
1-2 Tb canola oil
4-5 small sweet peppers of red, orange and yellow
4 cloves garlic, minced
1 bunch of green onions, sliced thinly
4 cans black beans, drained and rinsed
1 can Thai Kitchen coconut milk
While the rice is cooking, saute the peppers and garlic in the oil until soft. Add the green onions and saute 2-3 minutes more. Stir in the black beans and warm through then add the rice and coconut milk. Stir over med-low heat until well combined and heated through. Serve hot.
**I really like Thai Kitchen brand coconut milk - it is less watery than other brands and tastes better, I think. When you open the can, the top half will be solidified so be careful when you spoon it out since the bottom will be liquid. Don't use the light coconut milk though - I know the regular is fattening but it's only one can for this big dish! Better yet, don't even look at the fat content!
5-6 c cooked jasmine rice (2 cups uncooked rice)
1 tsp dried thyme (or one Tb fresh)
1-2 Tb canola oil
4-5 small sweet peppers of red, orange and yellow
4 cloves garlic, minced
1 bunch of green onions, sliced thinly
4 cans black beans, drained and rinsed
1 can Thai Kitchen coconut milk
While the rice is cooking, saute the peppers and garlic in the oil until soft. Add the green onions and saute 2-3 minutes more. Stir in the black beans and warm through then add the rice and coconut milk. Stir over med-low heat until well combined and heated through. Serve hot.
**I really like Thai Kitchen brand coconut milk - it is less watery than other brands and tastes better, I think. When you open the can, the top half will be solidified so be careful when you spoon it out since the bottom will be liquid. Don't use the light coconut milk though - I know the regular is fattening but it's only one can for this big dish! Better yet, don't even look at the fat content!
Oatmeal Spice Cake with Brown Butter Frosting
From The Sisters Cafe
This was pretty good. I'm not a huge fan of spice cake, and this wasn't too spice-y, but it is pretty dense. The frosting was good, but I'm a huge fan of browned butter.
1 1/2 c flour
1 c quick-cooking oats
1 c packed brown sugar
1/2 c granulated sugar
1 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ground nutmeg
1/2 c shortening
1 c water
2 eggs
2 Tb molasses
Heat oven to 350 degrees. Grease 9 x 13 inch pan with shortening; lightly flour. Beat all ingredients with electric mixer in large bowl 30 seconds on low speed, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Prepare Browned Butter Frosting; spread on cooled cake.
Browned Butter Frosting
1/3 cup butter
3 cups powdered sugar
1 1/2 tsp vanilla
2+ Tb milk
Heat butter over medium heat until delicate brown. Mix in powdered sugar. Beat in vanilla and enough milk until smooth and spreadable. (For me it takes at least 3 tablespoons of milk - just make sure you add enough milk to make it soft and smooth. If the frosting is too thick, it will tear the cake and not look pretty!)
This was pretty good. I'm not a huge fan of spice cake, and this wasn't too spice-y, but it is pretty dense. The frosting was good, but I'm a huge fan of browned butter.
1 1/2 c flour
1 c quick-cooking oats
1 c packed brown sugar
1/2 c granulated sugar
1 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ground nutmeg
1/2 c shortening
1 c water
2 eggs
2 Tb molasses
Heat oven to 350 degrees. Grease 9 x 13 inch pan with shortening; lightly flour. Beat all ingredients with electric mixer in large bowl 30 seconds on low speed, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Prepare Browned Butter Frosting; spread on cooled cake.
Browned Butter Frosting
1/3 cup butter
3 cups powdered sugar
1 1/2 tsp vanilla
2+ Tb milk
Heat butter over medium heat until delicate brown. Mix in powdered sugar. Beat in vanilla and enough milk until smooth and spreadable. (For me it takes at least 3 tablespoons of milk - just make sure you add enough milk to make it soft and smooth. If the frosting is too thick, it will tear the cake and not look pretty!)
Citrus Salad Toss
From The Sisters Cafe
Romaine or spring mix
1 red onion, sliced
1 large orange, peeled and sliced
1 pt. strawberries, cut up
2 avocados, cut up
sugared pecans
Dressing:
1/2 cup oil
1/4 cup lime juice
2 T orange juice
2 T sugar
1 tsp grated lime zest
1 tsp grated orange zest
For sugared pecans, mix the sugar and pecans in skillet. Cook over low heat until the sugar melts, stirring to coat well. Be patient, this can take awhile. However, you want to be vigilant because when the sugar finally melts, you have to move fast. Put on wax paper to cool.
Mix all dressing ingredients and let sit for awhile so the flavors can blend.
Romaine or spring mix
1 red onion, sliced
1 large orange, peeled and sliced
1 pt. strawberries, cut up
2 avocados, cut up
sugared pecans
Dressing:
1/2 cup oil
1/4 cup lime juice
2 T orange juice
2 T sugar
1 tsp grated lime zest
1 tsp grated orange zest
For sugared pecans, mix the sugar and pecans in skillet. Cook over low heat until the sugar melts, stirring to coat well. Be patient, this can take awhile. However, you want to be vigilant because when the sugar finally melts, you have to move fast. Put on wax paper to cool.
Mix all dressing ingredients and let sit for awhile so the flavors can blend.
Friday, June 12, 2009
Swedish Pancakes
Shayndel sent me this recipe, and we love it! Our favorite way is with lemon juice and powdered sugar.
1 1/2 C. flour
1 T. sugar
1/2 t. baking powder
1/2 t. salt
1 Can evaporated milk
1 C. water
2 eggs
1/2 t. vanilla
1/2 t. melted butter
Dump everything together in a large bowl. Beat together with mixer until batter is smooth and thing. Pour into frying pan and cook 1 at a time (I grease the pan with a little butter between every 2-3 pancakes).
1 1/2 C. flour
1 T. sugar
1/2 t. baking powder
1/2 t. salt
1 Can evaporated milk
1 C. water
2 eggs
1/2 t. vanilla
1/2 t. melted butter
Dump everything together in a large bowl. Beat together with mixer until batter is smooth and thing. Pour into frying pan and cook 1 at a time (I grease the pan with a little butter between every 2-3 pancakes).
Friday, June 5, 2009
Kimmie's Chocolate Cake
This is SERIOUS chocolate cake. Wow. Yummy with her chocolate frosting. But so so chocolately.
3/4 C. cocoa
1 1/4 C. flour
1/2 t. baking soda
1/4 t. salt
1 1/3 C. chocolate chips
3/4 C. butter
4 eggs
1 t. vanilla
1 C. buttermilk
Mix dry ingredients together. Melt the chocolate and butter; stir until smooth.
In a mixing bowl, mix eggs, sugar and vanilla. Add the buttermilk; whip until smooth. Add the chocolate mix, and then the dry ingredients. Mix until smooth and glossy.
Bake in a 9x13 pan for 40 minutes at 350 degrees.
3/4 C. cocoa
1 1/4 C. flour
1/2 t. baking soda
1/4 t. salt
1 1/3 C. chocolate chips
3/4 C. butter
4 eggs
1 t. vanilla
1 C. buttermilk
Mix dry ingredients together. Melt the chocolate and butter; stir until smooth.
In a mixing bowl, mix eggs, sugar and vanilla. Add the buttermilk; whip until smooth. Add the chocolate mix, and then the dry ingredients. Mix until smooth and glossy.
Bake in a 9x13 pan for 40 minutes at 350 degrees.
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