Herby Sandwich Spread

This recipe was one of those that you kind of just make up on the spot. Throw some things in the food processor and hope for the best! Thank god it was delicious, now I get to share it with y'all! The good thing about this is you can use whatever herb you want to use and its still really good. A bunch of us  went to a Texas Rangers game recently and thought sandwiches would be perfect. I didn't want them to get soggy by the time we ate them, so this was excellent! It's pretty versatile, you can use this as a dip for fresh cut veggies, pita chips, crackers or as a spread for wraps! These are approximate measurements, but feel free to add more olives, jalapeños and herbs! If mixture gets too thick add a couple extra TBSP's of sour cream.

Ingredients

- 8oz reduced fat cream cheese at room temperature

- 1/4 cup sour cream

- 1/4 cup cilantro

- 1 TSP fresh oregano

- 1 TSP fresh tarragon 

- 1/3 cup black whole olives

- 1/3 cup jalapeños

- salt and pepper to taste. 

Directions

- Combine all ingredients in a food processor and mix until herbs, olives and jalapeños are combined with the cream cheese. (Mixture should be slightly chunky)

Serving size- Yields about 1-1/2 cup.

Savory Mixed Nuts

Howdy all! I hope everyone had a fantastic weekend.  First and foremost, I would like to apologize for not getting this post up last night.  This week's recipe is simple, easy, delicious, and literally takes no time at all to make.  Every now and then, I like to send "care packages" for friends or family and loved one's and this is the perfect item to include in a basket of goodies.  It's also great as an appetizer for parties or even just a great snack at work.  Make it at home and tell us your favorite where you served this yummy mix! 

Ingredients:
2/3 cup of your favorite variety of raw nuts (I used almonds, cashews, pecans, & walnuts)
1/4 cup or more raw peanuts
1-1.5 tsp EVOO (extra virgin olive oil)
1 lime, juice of
1.5-2 tsp cayenne pepper
Salt
Dash of citric acid (optional)
1 tsp paprika (optional)

Directions:
1. Preheat oven (or toaster oven) to 375 degrees.
2. Mix nuts, oil, lime juice, salt, cayenne pepper, & paprika in a shallow baking pan or tray.
3. Bake in the oven for 5-8 minutes (keep an eye on them because they toast very quickly & can burn easily).
4. Once the nuts are toasted and golden brown in color, pull them out of the oven and let them cool completely.
5. Add citric acid and mix well.
6. Enjoy!

Pizza Sauce

I don't make pizza sauce from scratch as much as I should, but when I do, this is my go to recipe. It's really zesty, a little sweet and has a little kick from the red crushed pepper! I usually make the sauce and freeze whatever is left for next time. You can skip the cherry tomato part, and used canned petit diced tomato if you're short on time, still tastes just as good!

Ingredients

- 3 TBSP Extra virgin olive oil

- 3 cups grape/cherry tomatoes (peeled and chopped)

- 3 cups tomato sauce

- 3 TBSP tomato puree

- 1 tsp balsamic vinegar

- 1/4 cup fresh chopped basil

- 1/4 tsp oregano

-  salt and pepper

- 1 TSP crushed red pepper

Directions

- To peel the grape/cherry tomatoes, bring a pot of water to a boil and add cherry tomatoes. After a minute or two drain tomatoes and place straight in some iced water to stop them from cooking. Peel the skin (the skin should come off really easily). Chop tomatoes up into little chunks.

- In a pot heat olive oil over medium heat and add the chopped cherry tomatoes or petit diced tomato (careful it will splatter), basil and sautee for 2-3 minutes. Add balsamic vinegar, salt, pepper, crushed red pepper and oregano. Let cook for a minute then add tomato sauce and puree. Simmer about 15-20 minutes.

- Taste for salt and pepper, add accordingly. 

The end product is so good!

Mongolian Stir-Fry Rice

Happy Sunday y'all! I hope everyone had a fabulous weekend is ready to get the week started off right.  I spent most of my day in the kitchen but it was well worth it because today's recipe is one that takes me back to my college days and brings back all sorts of nostalgia.  When I was in college, I worked with a a couple of girls who introduced me to Mongolian Rice, which has quickly become a staple in our home.  This dish is not only easy to make but it is also delicious...it's actually so yummy that even my husband, who doesn't like Asian food at all, loves it.  Try it at home and let us know how it turns out!

Ingredients:

2 cups cooked mini pasta shells

2 cups cooked rice 

2 cups stir fry vegetables (I buy a bag which contains water chestnuts, mushrooms, edamame, pea pods, bamboo shoots, baby corn, & carrots)

1/2 cup sliced bell peppers (I used red and green)

3/4 cup extra firm diced tofu (optional)

2 TBSP EVOO (extra virgin olive oil)

3 TBSP raw peanuts

3-4 tsp Sambal Oelek chili sauce (similar to sriracha hot sauce)

1 tsp turmeric

3-4 tsp soy sauce

2 & 1/2 tsp sesame seed oil

1 tsp toasted sesame seeds (for garnishment)

Directions:

1.  Heat EVOO on medium to low heat.

2.  Add peanuts and cook until the peanuts turn slightly brown.

3.  Add bell peppers, stir fry vegetables, tofu, turmeric, sambal sauce and cook for 5-7 minutes.

4.  Stir in pasta shells, rice, & soy sauce.

5.  Once everything is mixed well, add sesame seed oil and cook until thoroughly heated.

6.  In a small bowl or pot, toast sesame seeds for about 3-5 minutes until they are golden brown.

7.  Garnish rice with sesame seeds and enjoy!

Serving size - 4

Strawberry and Lemon Sorbet

It's starting to get real hot here in Texas, so what better recipe then something to cool you down in this awful heat! You can really use whatever fruit you like, (I used strawberries because that's what I had) but you can try it with mango, raspberries, pineapple, orange, lemon...the options are endless! This doesn't take long at all and you can store it in your freezer up to three weeks so it's perfect to make and keep for this brutal summer we are about to endure. The lemon makes it super refreshing! Try this recipe or replace it with your favorite fruit and let me know how it turns out!

Ingredients
- 12oz frozen or fresh strawberries (washed and trimmed)
- 1/3 cup sugar
- 3 TBSP fresh lemon juice
- 3 TBSP water

Directions
- To make the simple syrup, heat sugar, water and lemon juice in a small saucepan over medium heat until sugar is dissolved. Cool for 20 minutes.
- In a food processor blend strawberries until a smooth puree forms, pour puree through a sieve and discard seeds.
- Combine simple syrup and puree and mix until well combined.
- Pour mixture into ice cream maker, and let the machine do its magic for 10-12 minutes. Serve immediately or pout into air tight container and freeze for up to 3 weeks.

Serving suggestions
- Serve with berries or assorted fruit!
- Place two scoops of sorbet in a tall glass, top with ginger ale or sprite for a refreshing, bubbly drink!

Serving size- 4-6