These recipes are tried and true, our favorites. There is not a single recipe on this blog that we haven't tasted for ourselves and love! Feel free to leave comments and suggestions. Tell us what you like, tell us what you don't like.

Tuesday, December 18, 2012

Carne de Puerco con Rajas

2-1/4 pounds pork, half country-style spareribs and half boneless stewing pork with some fat cut into 1-1/2 inch cubes
6 garlic cloves
2 peppercorns
1 tbsp salt or to taste
1-1/4 pounds tomatoes
3 tomatillos, husks removed, rinsed
3 serrano chiles or more to taste
about 6 medium chilacas or 3 poblano chiles, charred, peeled, seeds and veins removed, and torn or cut into narrow strips

Put the pork into a wide pan, cover with water, and set over medium heat.  Crush the garlic with peppercorns and salt and add to the pan.  Cover and cook for about 15 minutes.  Add the whole tomatoes, tomatillos, and chiles and continue cooking until the chiles are soft but not falling apart - about 10 minutes.

Transfer the tomatoes, tomatillos, and chiles to the blender jar with 1 cup of the meat broth and blend to a textured puree.  Take out a second cup of the broth and reserve.

Remove the cover and continue to cook the pork until it is just tender - about 10 minutes.  Remove any remaining broth and reserve.  Continue to cook the meat over low heat until the fat renders out; there should be about 3 tablespoons - remove or make up to that amount with lard.  Lightly brown the meat, add the blended ingredients, and fry over fairly high heat, stirring and scraping the bottom of the pan to prevent sticking, for about 5 minutes.  Add the chile strips and the reserved broth - there should be about 2 cups.  If not, make up that amount with water.  Taste for salt and cook 5 more minutes.

Carne Con Chile Guero

The Meat:
2 pounds stewing pork with some fat, cut into 1-inch cubes
4 garlic cloves
salt to taste

The Sauce:
12 guero chiles
12 ounces tomatoes, broiled until soft
6 garlic cloves

Put the pieces into a heavy pan, add water to come just below the surface of the meat, the garlic, and salt, cover, and cook over medium heat for about 20 minutes.  Drain off half of the broth and continue cooking uncovered until the pork is just tender - about 20 minutes.  Continue cooking until the fat renders out and lightly fries the meat.

Meanwhile, char and peel the chiles, remove the veins and seeds, and chop roughly.  Peel the tomatoes if you like and crush with garlic and chiles to a textured sauce (you can do in a food processor, but not a blender which would puree the mixture).  Add the mixture to the meat in the pan and fry, adding a little more salt if necessary, until the moisture has reduced, about 5 minutes.  Dilute with about 1 cup of the pork broth and continue cooking for another 5 minutes.

Saturday, January 21, 2012

Mexican Rice

1-1/2 tsp vegetable oil
1/2 small onion, diced
2/3 cup uncooked long grain rice
1/2 tsp ground cumin
1/2 tsp chili powder
3 ounces canned diced tomatoes
1 tsp salt
1-1/2 cups water

In a large saucepan, heat oil over medium heat.  Stir in onion and saute until translucent.  Pour the rice into the pan and stir to coat grains with oil.  Mix in cumin, chili powder, tomatoes, salt and water.  Cover, bring to a boil then reduce heat to low.  Cook at a simmer for 20 to 30 minutes or until rice is tender.  Stir occasionally.

Salsa Verde

This is the salsa Rachel makes and taught me how to make.  This recipe is really to taste, so use this as a guide.  Also, when picking out tomatillos make sure you pick out the lighter colored ones.  These measurements are how I like the salsa, but make to your own taste.

10-12 Tomatillos
4 Jalapenos
1/2 bunch Cilantro
4 tbsp Salt
4 cloves Garlic (I used the jarred minced garlic, so it's about 1 tbsp)
1-2 cups Water from boiled tomatillos and jalapenos

De-husk and rinse tomatillos until the stickiness comes off.  Cut the stems off the jalapenos.  Boil tomatillos and jalapenos (my rule of thumb is I boil them until they are the color I want the salsa to be).  Put all ingredients in blender, including water.  Blend well until it looks like a salsa.

Oatmeal Pancakes

2 cups milk
1-1/2 - 2 cups rolled oats
2 eggs
1/4 cup oil
3/4 cup flour
2 tbsp sugar
2-1/2 tsp baking powder
1 tsp salt

Pour milk over oats and let stand 2-5 minutes.  Beat in eggs, oil, then remaining ingredients.  Mixture will be thin.  Fry on hot griddle.

Sunday, December 4, 2011

Avocado Salsa

1 ripe avocado, peeled and pitted
1 jalapeño, stemmed, cut in fourths
1 cup water
1 tablespoon white vinegar
3/4 teaspoon salt
2 tablespoons minced fresh cilantro
2 tablespoons finely diced onion

Combine avocado, jalapeño, water, vinegar and salt in blender. Pureé on high.

Pour into medium bowl. Add cilantro and onion; stir to blend. Cover and chill.
Yield: 1 1/2 cups

Saturday, October 29, 2011

Susan's Gravy

3 cups turkey drippings
2 cups water
Bring to a boil

3/4 cup cold water
3-4 Tbsp cornstarch
Mix together before stirring into boiling mixture

Add to taste
Garlic powder
Onion powder
Kitchen Bouquet
Tiny egg noodles (if desired)

Marinade for Chicken

1/4 cup cider vinegar
3 Tbsp. whole grain mustard (or ground mustard)
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/2 cup brown sugar
1-1/2 tsp. salt
6 Tbsp. olive oil
Black pepper, ground
6 boneless, skinless chicken breast halves

In a non-reactive container, whisk together ingredients beginning with cider vinegar through salt.  Then whisk in olive oil and pepper.  Place chicken in mixture.  Cover and marinate the chicken in the fridge for 8 hours or overnight.  Remove chicken from marinade just before you turn on the grill or broiler to let come up a few degrees.  Discard marinade.

Caramel Popcorn

#1 Ingredients
2 cups brown sugar
1/2 cup butter or margarine
1/2 cup light corn syrup

#2 Ingredients
1 tsp vanilla
1 tsp baking soda

Bring #1 ingredients to a boil.  Boil for 1-1/2 - 2 minutes.  Add #2 ingredients after removing from heat.  It will foam up, this is normal.  Pour over popcorn.  Mix.  Spread on waxed paper to cool.

Monday, August 15, 2011

Barbecue Sauce for Pulled Pork

Mix together in a medium size pot:

2 cups sugar
1 tablespoon salt
1 Tablespoon chili flakes or more to taste
1 ½ teaspoons freshly ground black pepper
1 cup yellow prepared mustard
1 ¼ cups ketchup
½ cup water
12 ounces white vinegar

Cook over medium heat for 30 minutes, stirring occasionally.

For a thicker sauce:
Mix together in a small bowl:
¼ cup sugar
¼ cup corn starch
¼ cup cold water

Stir into sauce and simmer for another 30 minutes.

Wednesday, May 4, 2011

Tartar sauce


  • 1 cup mayonnaise
  • 1-2 tablespoon sweet pickle relish
  • 1-2 tablespoon minced onion
  • 1/2 tea dried ground mustard
  • 1/2 tea sugar
  • 1 tablespoons lemon juice (optional)
  • salt and pepper to taste


  1. In a small bowl, mix together mayonnaise, sweet pickle relish, minced onion, mustard, and sugar. Stir in lemon juice. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving.

Sunday, April 24, 2011

Dean's Rolls

2 C. water
2 T. active dry yeast 

1/2 C. sugar
3 C. flour
1 egg
1/4 C. vegetable oil or melted butter
2 tea. salt
2 C. flour

1. In a large bowl combine water and yeast. Let proof 2 minutes.
2. Add sugar, 3 c. flour, egg and oil(or butter). Stir with spoon until well mixed.
3. Add salt, stir.
4. Add 2 c. flour. Stir as much as you can and then begin kneading it by hand.
5. Once most of flour is incorporated, transfer dough to counter and knead until fairly smooth (only 1-2 minutes, dough should be tender).
6. Clean the bowl, spray it with Pam, and put dough in bowl. Turn once to coat dough.
7. Cover and let rise for 30 minutes to 1 hour.
8. Punch down. Divide in half, roll into rectangles (6” x 20” or till about 1/2 inch thick).

9. Ready to roll or shape to your preference, place in baking dish, let rise approx 20-30 minutes.
10.  Bake for 15 minutes at 380-400F or until internal temp reaches approx 190F.

Thursday, March 10, 2011

Hawaiian Mac Salad

Serves 8 to 10
2 cups whole milk
2 cups mayonnaise
1-2 tablespoons brown sugar
 Salt and pepper
1 pound elbow macaroni
1/4 cup cider vinegar
4 scallions , sliced thin
1 large carrot , peeled and grated
1 celery rib , chopped fine
MAKE DRESSING: Whisk 1½ cups milk, 1 cup mayonnaise, sugar, ½ teaspoon salt, and 2 teaspoons pepper in bowl.
COOK PASTA: Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until very soft, about 15 minutes. Drain pasta and return to pot. Add vinegar and toss until absorbed. Transfer to bowl. Cool pasta 10 minutes, then stir in dressing until pasta is well coated. Cool completely.
MAKE SALAD: Add scallions, carrot, celery, remaining milk, and remaining mayonnaise to pot with pasta mixture and stir to combine. Season with salt and pepper. Transfer to serving bowl and refrigerate, covered, for at least 1 hour or up to 2 days. Serve.
•While overcooking the pasta seemed like a bad idea, it actually enabled the macaroni to absorb more dressing.
•The dressing had to be thin enough to soak into the pasta. We used an equal amount of mayonnaise and milk, and we used a lot—a full 2 cups each—to get the right texture.
•To prevent the cider vinegar from curdling the milk, we poured the vinegar directly over the hot macaroni.
•After the vinegar soaked in, we poured on about half the dressing, gave the mixture a stir, and let it cool. We then stirred in the remaining dressing and added grated carrot, chopped celery (for crunch), scallion, a bit of brown sugar, and some vigorous shakes of salt and black pepper.
•Don’t use low-fat milk or mayonnaise because it will make the dressing too thin.

Sunday, January 23, 2011

Ranch Dressing


1/2 cup mayonnaise
1/2 cup sour cream

1/2 cup buttermilk*
1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper


1.In a bowl, whisk together all ingredients. Cover and refrigerate for 30 minutes before serving.

*If using as a dip, leave out buttermilk

Saturday, November 27, 2010

Easy Almond Roca Toffee

1 cup slivered almonds
1 cup butter (do not substitute margarine)
1 cup sugar
1/3 cup water
1/2 tsp. vanilla extract
1/4 tsp. salt
12 ounces milk chocolate chips
1 cup finely ground walnuts

Line cookie sheet with foil and spray it with non-stick cooking spray.  Place almonds in a single layer on cookie sheet.  Cook butter, sugar, water, vanilla and salt in a heavy saucepan over high heat, stirring mixture constantly, 15-18 minutes or until candy thermometer registers 310 degrees.  Remove from heat immediately pour over almonds (do not scrape the pan). (The toffee mixture will not coat the entire baking sheet).  Sprinkle immediately with chocolate morsels and spread evenly to 1/2-inch from sides.  Sprinkle with ground almonds.  Let stand firm.  Break into small pieces and store in an airtight container.