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recipes i love skip to main skip to sidebar recipes i love tuesday january 25 2011 creamy tomatillo dressing i love this stuff i eat it on almost any mexican dish i make on tacos taco salad burritos in enchiladas on chimichangas dip my quesadillas in it or just on a spoon it s that good it is one of those knock off cafe rio recipes that we easterners like to use but is tweaked a bit to my liking and i like it better fur real creamy tomatillo dressing 1 pkg ranch dressing mix 1 3 cup buttermilk 1 2 cup mayonnaise i use dukes low fat 1 2 cup plain greek yogurt 3 fresh tomatillos 1 cup fresh cilantro 2 cloves garlic 1 4 tsp cayenne pepper 1 2 lime squeezed put everything in a food processor and puree greek yogurt is the perfect substitute for sour cream i always have it on hand this original recipe called for a whole cup of mayo but i couldn t handle putting a whole cup in so i switched to doing half low fat mayo and half low fat sour cream then my obsession with greek yogurt began and i never use sour cream anymore it tastes so good is just as thick as sour cream unlike normal yogurt and is way better for you than sc and actually than normal yogurt so you should make the switch too tonight i put the dressing in my enchiladas these were made with homemade tortillas i really cant go back to store bought especially since i now have a tortilla maker that makes them so fast to make wrapped around mexican chicken black beans cilantro lime rice cream tomatillo dressing and cheese topped with a small about of enchilada sauce i really dont like to over do it on that stuff cheese and a dollup of greek yogurt posted by lorel at 6 14 pm no comments email this blogthis share to x share to facebook share to pinterest labels dinner friday october 29 2010 roasted butternut squash soup i never really liked butternut squash soup until recently when i tried a recipe similar to this one and i kinda fell in love with it it is a sweeter version of the traditional and i that is what i like about it also this should be eaten as a side dish to a very light meal because it is so rich i had some left over tortillas that i had made the night before so i cut them into strips tossed with butter cinnamon and sugar and baked in the oven at 350 degrees for a few minutes until crispy i totally recommend doing this you could also make cinnamon sugar croutons by substituting the tortilla strips for cubed bread roasted butternut squash soup 1 large butternut squash the biggest you can find at the store 1tbsp vegitable oil salt pep 1 cup onion 1 gala apple 2 cloves garlic 2 tbsp butter about 3 cups chicken broth 2 4 tbsp 100 maple syrup 1 4 tsp salt 1 4 tsp pep 1 2 tsp cinnamon nutmeg cumin or less depending on what you like pinch of cayenne cream cut butternut squash lengthwise and remove seeds preheat oven to 375 f brush insides and outsides of squash halves with vegetable oil season with salt and pepper and place cut sides down on cookie sheet or in roasting pan bake for 45 60 minutes or until squash is tender meanwhile in a large saucepan melt butter and add finely diced onion apple and garlic cook until onion is softened remove from heat until squash is cooked when squash is cooked remove from oven and spoon out the softened squash into the saucepan with the butter and onion discarding the squash skin add enough chicken stock to the saucepan to cover the squash by about an inch return to heat and bring to a boil reduce heat and simmer for about 20 minutes add maple syrup salt black pepper and spices to taste puree with an immersion blender or a bit at a time in a regular blender note you can freeze the soup at this point and you will probably want to since it makes a ton at once and you really can t eat too much of it at a time just re warm then add cream before serving thin with a bit more chicken stock if needed add as much or as little cream as you d like cook over low heat just until warmed through do not boil serve and enjoy posted by lorel at 6 09 am no comments email this blogthis share to x share to facebook share to pinterest thursday october 28 2010 pumpkin pancakes i love the fall and i love making things with pumpkin in the fall here is a recipe that i got from my sister for delicious and easy pumpkin pancakes pumpkin pancakes 2 eggs 3 4 cup pumpkin 2 tbs sugar 1 2 tsp cinnamon 1 2 tsp nutmeg 1 2 tsp ginger 1 2 tsp baking soda 1 2 tsp baking powder 1 2 tsp salt 1 4 cup oil 1 1 2 cup flour 1 1 2 cup milk beat the eggs and stir in pumpkin sugar cinnamon nutmeg ginger baking soda and salt then add baking powder oil and flour stir in milk until desired consistency it should be thinner than you think i always use agave instead of syrup since it a lot healthier but if you are feeling super fallish then use this recipe for apple cider syrup apple cider syrup 1 cup sugar 2 tbs cornstarch 2 cup apple cider or juice 2 tbs lemon juice mix well and boil one minute posted by lorel at 8 34 am no comments email this blogthis share to x share to facebook share to pinterest labels breakfast corn chowder i know it has been a while life has been majorly busy i still have a family to feed so i have been cooking but just not posting here is a soup that i have loved since i was little enjoy corn chowder 3tbs butter and some oil 1 medium onion diced 1 carrot diced 1 celery stick diced 2 cloves garlic minced 6 sprigs fresh thyme leaves only 1 3 cup all purpose flour 4 5 cups chicken broth until chowder like consistency 2 cups potatoes chopped 3 cups frozen corn 2 cups half half pinch of nutmeg salt pep to taste 1 4 cup fresh parseley leaves chopped optional in a large heavy pot saute onion carrot celery garlic thyme in butter oil for about 8 10 minutes until onion is clear and tender dust vegetables with flour and stir to coat everything well pour in the broth and bring to a boil add potatoes and boil hard for 7 minutes until potatoes soften break down then simmer add corn and cook until heated through add half and half and seasonings nutmeg salt pep parsley to taste if it is too thick add more broth if too thin add more flour mixed with a small about of water first so it doesn t clump in soup posted by lorel at 8 21 am no comments email this blogthis share to x share to facebook share to pinterest labels dinner soup sunday october 10 2010 green soup my friend who i have mentioned before on this blog and who is always making delicious food told me about this soup when she told me about it it made me nervous then she invited me over to try it and once i saw it i wasn t really sure i wanted to try it of course i didn t want to offend her so i tasted it and i was sold i love this soup i love that it has tons of spinach and kale and you can t even tell my husband who is not a lover of green veggies loves this soup check it out scary huh well it is delicious and good for you try it green soup 1 bunch chard spinach i used spinach 1 bunch kale 4 5 green onions sliced white and green parts 1 2 cup loosely packed parsely 1 tsp sea salt plus more to taste 1 medium yukon gold potato 1 medium yellow onion 1 1 2 tb olive oil marsala dry sherry or white wine i just used white cooking wine about 1 4 cup 1 2 cloves garlic minced 3 cups chicken broth pepper cayenne juice from 1 2 or whole lemon whatever tastes good to you cream i used about 1 3 cup chop and caramelize the onion and garlic with oil and butter in the big pot i always use oil and butter when sauteing things the butter makes it tasty and the oil keeps if from burning on to the bottom when done deglaze the pan with the white wine wash the greens trim their stems and slice the leaves combine spinach kale green onions and parsely in pot with broth and salt the kale and spinach take up so much room that you might have to put a bunch in wait for it to wilt then put the rest in peel the potato cut it into small pieces and add it to the pot bring to a boil turn to low heat cover the pot and let soup simmer for about 35 minutes puree it in a blender or with an immersion blender don t overprocess because the potatoes will turn gummy if you work them too much if you think you need to add a small amount more of broth it should pour easily from a ladle return the soup to the pot bring it back to a simmer and taste add some more salt and pepper if needed add a pinch of cayenne and the lemon juice add cream at the end stir well and taste posted by lorel at 4 52 pm no comments email this blogthis share to x share to facebook share to pinterest labels dinner soup wednesday september 29 2010 chicken pot pie this is favorite cold weather dinner of mine for sure delicious hearty and packed full of veggies i combined a few different recipes and added some things of my own so this is what i came up with chicken pot pie in a large sauce pan saute for 5 minutes 3 tbs butter 3 cloves minced garlic 1 chopped med onion 1 4 cup sweet red pepper 1 3 cup white wine stir in to make roux 1 4 cup flour 3 4 tsp salt 1 4 tsp black pepper add 2 2 1 2 cups chopped shredded cooked chicken add 2 cups whole milk or half and half 1 1 2 cups frozen peas 1 1 2 cups sliced baby carrots steam until semi soft before adding 2 cups chopped potatoes boil until semi soft before adding add a little more flour if the sauce doesnt seem thick enough i think i added another tbs of flour at this point in a deep pie pan or 8x8 9x9 put pre made roll out pie crust dough i used pillsbury pour in pot pie mixture then top with another pie crust roll cook pie for 30 minutes at 425 degrees posted by lorel at 6 23 am no comments email this blogthis share to x share to facebook share to pinterest labels dinner sunday september 19 2010 modified beef bourguignon my friend merrie made me julia childs beef bourguignon a couple of months ago and it was delicious i wanted to recreate it without all of the work she said it seriously took her all day to make so here is my modified crock pot beef bourguignon with cream modified beef bourguignon 2 tablespoons olive oil 2 3 pounds beef roast salt and pepper 2 cups red wine used burgundy 1 1 2 cups brown beef stock 1 tablespoon tomato paste 2 cloves mashed garlic 1 2 teaspoon thyme 3 carrots sliced 12 15 white onions small 1 cup mushrooms fresh and quartered 1 2 cup half and half or cream salt and pep to taste sprinkle salt and pepper all over the beef and brown in oil on the stove place beef in crock pot pour wine into pan let the alcohol cook out and scrape up the little left over beef bits add beef stock tomato paste and garlic to the wine and pour into the crock pot add the rest of the ingredients to the crock pot except cream cover and for 8 hours on high or 4 hours on low when meat is tender enough to pull apart suction all of the juice out put in sauce pan and simmer mix 1 2 tbs corn starch in a small amount of water and whisk into sauce until it thickens to a thin gravy consistency whisk in 1 2 cup of cream add salt and pepper until it tastes the way you like it pull beef apart into small chunks add sauce back into the crock pot with meat serve over rice i also always throw potatoes into the crock pot to cook along with the other stuff and remove them when they are tender to eat on the side posted by lorel at 3 58 pm 1 comment email this blogthis share to x share to facebook share to pinterest labels crock pot dinner older posts home subscribe to posts atom about me my name is lorel i love to cook bake and eat i now organize all of my favorite recipes on pinterest but for those recipes that are not found online or that i have changed so much that they have become my own i will save them on this blog so i can remember them and still have them organized on my pinterest page with all of my other favorites enjoy labels bread 2 breakfast 2 crock pot 2 dinner 7 soup 3 blog archive 2011 1 january 1 creamy tomatillo dressing 2010 9 october 4 september 5 followers