Happy New Year!

Happy New Year to you all. I hope your 2012 is prosperous. I am going to make it a point to cook healthier this year, and to use more fresh ingredients than I already do. 

Salsa Recipe:

4 fresh ripe tomatoes (Roma or on the vine)
2 cans petite diced tomatoes
1 large white onion
2 bushels green onions
4 cloves garlic
3 fresh green chili's
2 fresh jalapenos (or more if you like it hot)
2 fresh limes
4 cayenne peppers
2 Serrano peppers
2-3 T. Sea salt

Put all ingredients (but the limes)  in a food processor and mix/chop until the consistency of your liking. Squeeze both limes of their juice over the salsa, and stir. Chill and serve within 10 days. We eat this salsa on everything from your basic corn chip, to omlettes, to burritos etc.

Merry Christmas! And happy cooking too!

As I type this, my children are all literally counting down the minutes to Christmas Day.  They are beyond excited, and frankly, so am I!!  I wanted to share a few of our favorite family traditional recipes with you all. So here it goes:

ALMOND TOFFEE
2 C. Dark Brown Sugar
1 Cup Butter (unsalted)
1/4 Cup light corn syrup
1 Tb. Pure Vanilla Extract
1/4 Espresso (or yesterdays coffee works too)
1 Package Dark Chocolate Chips or 2 Large Dark Chocolate Bars
1 cup sliced raw almonds ( I toast them for added flavor)

In a medium sauce pan, add sugar, butter, corn syrup, vanilla, and espresso. Melt on medium to medium high heat stirring frequently. Using a good candy thermometer (that you trust), watch the mixture carefully, until it reaches 285 degrees F. Once the candy has reached 285, turn the heat off immediately. Add 1/2 cup of the almonds, and stir quickly. Very quickly pour hot mixture onto a cookie sheet.  Melt the dark chocolate in a double boiler, or just in the microwave, but watch to be sure you don't scorch the chocolate.  Pour the melted chocolate over the semi-cooled candy mixture and sprinkle with remaining 1/2 cup almonds.  Let set up over night, or for at least 12 hours. Crack into pieces as big or as small you desire. 

CINNAMON ROLLS
Enough Dough For 24 small rolls, or 12 large rolls use:
1 egg plus enough warm water to equal 1 1/2 cups
2 tsp. yeast
1/2 Cup Sugar
1 1/2 tsp. salt
1/3 butter
4 1/2 cups bread flour

FILLING: 1/2 cup softened butter, 1/2 brown sugar, 2 TB. cinnamon
GLAZE: 2/3 cup powdered sugar, 1/4 milk, 1 tsp. Vanilla

Place dough ingredients in a large mixing bowl mix until just combined then knead with your hands or a bread hook, for 6-8 minutes. Let rise for an hour, then punch down, and let rise another 30 minutes. On Christmas I put ours in the fridge at this point, and then let rise about 45 minutes in the morning before baking. Punch down again, and roll into a 16 x 24 inch rectangle. Spread the softened butter for filling. Then Combine remaining filling ingredients and sprinkle of butter. Roll up tightly, like a jelly roll, starting at the 16 inch side. Cut into 1 inch pieces. Place in 2-3 greased 9 inch square baking pans about 1/2 inch apart, and let stand in a nice warm, draft free place, for one hour. Bake in a preheated 350 degree oven, for 25-35 minutes. Mix together Glaze and drizzle over top of the warm rolls.

Smoked Sausage and Chicken Gumbo

SMOKED SAUSAGE & CHICKEN GUMBO

1/2 cup oil (canola, olive, or vegetable)

1/2 cup flour

3 stalks of celery (fine chopped)

1/2 red bell pepper (fine chopped)

1 medium onion (fine chopped)

2 boneless skinless chicken breasts (cubed)

1 package smoked sausage (1 link) cubed

salt, pepper, paprika, cayenne pepper (1 teaspoon each or to taste)

6 cups chicken stock

2-4 cups water (dependent upon how long you cook it)

In a large stock pot make a roué with the flour and oil. On Medium high heat.  Cook the roué until it is light brown, stirring constantly. When the roué is ready add the chopped vegetables and let cook until transparent. Approximately 10-12 minutes.  Stirring often. Season with all of the spices. Add the chicken, and cook until the chicken looks like it is about half way cooked, about 10-15 minutes. Add the Sausage, and stir until all is combined.  Leave on Medium High and add the stock and half of the water.  Let cook at a rapid simmer/boil for an hour or two and the liquid is reduced. If it gets too thick add more water. You can eat it at this point, served over  rice or by itself like a soup. I also add chopped potatoes about an hour before eating if we eat it as a soup.

You can let this cook for up to 6 hours or for as little as 2 hours. :-)