Russian Teacakes

1 Cup Sifted Flour
1/2 Cup sifted Confectioners Sugar
1 teaspoon vanilla
Mix throughly
2 1/4 Cups Sifted Flour
1/4 teaspoon salt
Sift together and add to creamed mixture
3/4 Cup of finely chopped nuts either (Walnuts • Hazelnuts • Pecans)
Mix into mixture


Chill dough. Roll into 1inch balls. Place on ungreased baking sheet (cookies will not spread)
Bake at 400 degrees until set about 10-12 minutes.
While still warm, roll in Confectioners Sugar. Cool roll in sugar again. I usually roll just once I like mine to look like little snowballs... 


I make this cookie every year for Christmas it always looks so festive. I reminds me of snowballs and snow....

Baking

Today is baking day for Christmas Cookies, Russian Teacakes, Snickerdoodles, Gingerbread Men and Macaroons....OH and peanut butter biscuits for the 3 Chihuahua's.. If you like stop by and take a look at there fan page.
 http://www.facebook.com/pages/3-Chihuahuas-Fan-Page/117449615025783.

Biscuits and Sausage Gravy

Nothing better than biscuits and gravy on a cold Sunday morning.

Breakfast Potatoes

1 large baking potato peeled
onion diced
half a small or quarter of a large onion or to your taste
1/2 cup sharp yellow cheese
1/2 cup salsa I used pace picante sauce
season potatoes with pepper, salt and I used celery salt....oh so fab delicious......

Dice potato place in a bowl with a little water and cover and cook in the microwave until almost done. Drain
In skillet pour some olive oil and heat, add onions cook until transparent add potatoes and cook until done. Add about 1/2 a cup of salsa and stir until potatoes and onions are covered and then add cheese cook until cheese is melted.

These breakfast potatoes were delicious with some fried eggs a great and easy breakfast.
Wish I had taken a picture but OH Well.....next time.

Chicken and Rice - Arroz con Pollo

Ingredients:

Chicken

I used chicken breasts with ribs attached but you can easily used boneless chicken breast or a whole chicken cut up 

Tomatoes or 1 can of tomato sauce

Garlic as many as you like 

Onion

Green Pepper

Celery

Freshly Cracked Pepper

Directions:

Chop all your vegetables

Chopped Onion, Tomatoes, Green Pepper and Garlic

add to stock pot with chicken add enough water to cover chicken

and vegetables season with pepper

Simmer until chicken is done 

 take out chicken and cool

 strain chicken broth and set aside

Heat Oil in a stock pot I use my Le Creuset dutch oven

add garlic and saute I always season with fresh pepper

Add the rice and gently brown so it has a nice warm color

 The rice, onions and garlic are nicely browned 

Time to add tomatoes if you don't have fresh tomatoes

you can use a can of tomato sauce

Add either fresh or dried parsley or cilantro

Add green peppers

Add chicken broth give a good stir and cook rice

When rice is almost done I place the chicken that I cooked earlier

on top of rice mixture and give a little stir.

 And I finish cooking the rice.

I usually add a little more freshly chopped tomatoes

at the end for some texture and color

as most of the tomatoes have already cooked down into the broth. 

You could also finish this dish in the oven and maybe add a little cheddar cheese for something a little different. with some chopped green onions..

Brinks Red Potato Salad

Ingredients:
Red Potatoes
Green Bell Pepper
Red Onion
Bacon
Mayo
Directions:
Wash and Boil Potatoes until tender. While potatoes are cooking dice pepper and onion and fry bacon. When potatoes are done rinse under cold water. When cooled cut into bit size pieces combine green pepper, onion and mayo until all combined then add bacon that has been crumbled. Season with freshly cracked black pepper and garnish with chives or what ever you have on hand. 
This is a very tasty potato salad and very simple to make with just a few ingredients. 
Enjoy!

Cherry Tomatoes Caprese Style

This is such an quick and simple salad to prepare. 
Ingredients:
Cherry Tomatoes
Fresh Mozzarella Cheese
Basil
Directions:
Wash tomatoes, cut mozzarella into bite size pieces and chiffonade the basil. Drizzle with olive oil and add some fresh cracked pepper and you have such a wonder fresh tasting salad.
I used a garlic infused olive oil that is locally produced.

Chiffonade is a cooking technique in which herbs or leafy green vegetables ( such as spinach and basil) are cut into long, thin strips. Chiffonade (pronounced chef-fon-nahd)


1. Rise and throughly dry leaves
2. Stack leaves
3. Roll Leaves into tight bundle
4. Cut into thin slices which will make pretty ribbons
5. Use chiffonade for a garnish or to add flavor to a dish

Ganache Chocolate Cup Cakes

Ingredients:
1 pint whipping cream
1 bag bittersweet chocolate chips
1 bag bittersweet chocolate chips


Directions:
Add the chocolate chips and whipping cream together in a glass bowl. Place over simmering water to make a double boiler. Gently stir until chocolate is melted and cream and chips are combined. 
Chocolate Cupcakes with Ganache
I used Duncan Hines Decadent Cake Mix and I was not disappointed it was so delicious and moist worth the extra cost of just regular chocolate cake mix. Then I dipped my cooled cupcakes in the melted ganache. 
The Ganache is so pretty and shiny very festive and elegant looking.


This ganache recipe makes quite a bit. You might want to make just half the recipe. 

Ham and Egg Croissant with Swiss and Chives

Ingredients:
3 eggs
3 slices ham
1 slice swiss cheese
freshly cracked pepper
garlic powder
1 tablespoon butter


Directions:
Place butter in pan add ham and lightly brown. While ham is cooking crack your eggs in a small bowl and whisk to blend add pepper and garlic powder. Add some fresh chopped chives and then pour over your ham. Cook until eggs are fluffy I usually cook my eggs very slowly to achieve soft fluffy eggs. While eggs are cooking cut your croissant in half place cheese slice on bottom of croissant when eggs are ready spoon onto your croissant and garnish with left over chives. 
You can also heat your croissants in the oven. Cut in half place cheese slice on bottom of croissant and slightly toast them for lets say 10 minutes on 325 when warmed place eggs on bottom half and garnish with chives.   
Either warmed croissants or room temp. These Ham and Egg Croissant with Swiss Cheese and Chives are very tasty. Great for a weekend brunch.
This is a very fast and easy recipe.
Enjoy!

Tomatoes

My heirloom tomatoes are beginning to ripen.  So far I've made a  fresh pasta sauce, caprese salad and baked tomatoes with fresh herbs and parmesan cheese and that was so delicious. They were all very yummy and so fresh tasting. But what will I make with my delicious bounty next? 

Hot Artichoke Dip

This has to be one of my all time favorite hot dips. It is so easy... just 3 ingredients and you have a fabulous tasty dip in no time at all. This is usually a dip I make for the holidays or special occasions and how about Friday night date night. This is dip people will RAVE about.....so whip some up and party.....  

Ingredients:

I can artichokes

1cup of mayo

I cup of parmesan cheese

freshly grated pepper

Directions:

Combine all ingredients place in an ungreased baking dish and bake for 45-60 minutes or until hot and bubbly. Serve with crackers or french bread.

I garnish with chopped chives and a little parsley.

Enjoy!!!

Caprese Salad

Ingredients:

vine-ripe tomatoes, 1/4-inch thick slices

fresh mozzarella, 1/4-inch thick slices

fresh basil

extra virgin olive oil for drizzling

Coarse pepper

Directions:

Layer alternating slices of tomatoes and mozzarella. Season with fresh cracked black pepper. Tear fresh basil leaves and scatter on top of tomatoes and mozzarella. Drizzle the salad with extra-virgin olive oil.

I used fresh heirloom tomatoes and basil from my garden. This is a meal in itself with some crusty warm french bread and a glass of vino. 

Quiche Lorraine with Herbs

In French Cuisine, a quiche is an oven-baked dish made with eggs, milk or cream in a pastry crust. Quiche Lorraine is a French Bacon and Egg Tart from the Lorraine region of eastern France.

Ingredients:

Pie pastry either homemade or frozen
6-8 slices of bacon, diced
3 eggs
1 pint whipping heavy cream
dash of salt
pepper to taste
1 pinch of grated nutmeg
1/4 teaspoons each of chopped fresh herbs chives, thyme and rosemary
1T parsley
1C swiss cheese grated

Prep time 20minutes • Cooking time approx. 1 hour

Preheat oven to 400° F
Place bacon in frying pan and cook until crisp. Drain bacon on paper towels.
Roll out your pastry in a pie pan. Pastry should come up 1" up the sides.
Beat eggs, cream seasonings and herbs.
Add bacon to bottom of pastry. On top of that place some cheese
Pour liquid mixture in the pastry, no more than 3/4 of the pie pan. Then add the rest of your cheese on top of custard mixture.
Reduce heat to 350° F . Bake for 30 minutes and check your pie if not done add another 30 minutes or until pie is cooked. Put a knife in the middle, if it comes out clean the quiche is ready.
Let the quiche cool. Do not remove it from the pan. 

Suggestion:
The traditional recipe does not include cheese such as Gruyère or Swiss. But I have added it to my quiche.

I used 2 frozen pie shells that I defrosted and I combined both shells to make one that would fit into my glass pie plate. 

Bon appetit!

Serves 6

This quiche was creamy with a hint of lemon I must of used lemon thyme. But it was fabulous!!! And yes I will make again and again.