From The Kitchen of A Military WIfe

I made this for the first time for Superbowl Sunday and I will definitely be making it again in the future! I made a spicy version and a non-spicy version so I will give you the recipes for both.

1 28 oz can whole peeled tomatoes (I think I bought the Mur organic ones?)
2 cans Ro-Tel diced tomatoes with chiles
1/4 cup chopped onion
1 clove garlic-minced
1/4 tsp sugar
1/4 tsp salt
1/4 tsp ground cumin
1/4 cup lime juice
1/4 cup fresh cilantro
1 jalapeno(optional-only if you want it really spicy)
Substitute the Ro-Tel tomoatoes for a can of plain diced tomatoes.  The chiles are what makes it hot. Also don’t use the jalapeno 🙂
Note:If you like a more watery dip do not drain any of the juice from the canned tomatoes.  If you like a thicker dip drain out the excess liquid
Combine all ingredients in a food processor or a blender.  Pulse about 10 times or until the salsa is to your desired consistency.  Serve with Chips & enjoy!

This is the recipe I use for making Pizza Crust.  It is also the dough which I used to make My Pizza Bites I have finally found the secret to making great pizza dough and I am very excited to share it with all of you! Don’t be intimidated by using yeast!

Here are the pizza bites I made using this dough:

1/2 cup HOT water (I microwaved mine for 3 minutes in a mug)
1 envelope instant yeast (a little over 2 teaspoons)
1 1/4 cup room temperature water
2 Tablespoons olive oil
4 cups bread flour (don’t use all purpose, the bread flour works much better)
1 1/2 teaspoons salt
Place you 1/2 cup of water in a mug and microwave it for 3 minutes to make it very hot.  Add the package of instant yeast and stir well. Let the yeast sit in the hot water for 5 minutes or until it is completely dissolved (MINIMUM of 5 minutes).  In a small mixing bowl add the room temperature water, olive oil, and the hot yeast water.  Mix thoroughly and set aside.  In a medium mixing bowl add the bread flour and the salt. Mix well. Using your hands or the PADDLE attachment of an electric mixer (if you only have the standard beaters do not use your electric mixer for this!) combine the liquid mixture with the flour.  Once it is thoroughly mixed you are going to knead the dough.  I like to do this on my cutting board so it makes less of a less.  Sprinkle a bit of bread flour on the cutting board and begin kneading the dough.  You need to knead the dough for 10 minutes.  Do not do it for a shorter amount of time this is very important.  If you don’t know how to knead dough check out this youtube tutorial i found.  Now wash the medium mixing bowl you were previously using.  Add about a tablespoon of olive oil to the bowl.  Make your bread dough into a ball and coat it thoroughly in the oil which is in the bowl.  Now you need to let the dough rise. For this you have two options.
1.  Cover the dough bowl with saran wrap and place the dough in a sunny spot of your home
2. Preheat your oven to 170 degrees and then turn your oven off.  Cover the dough bowl with saran wrap and place it in the oven.  Make SURE that the oven is off before you do this.  You want the oven to be warm but not to actually be on.  [This is my preferred method]
The dough needs to rise for a MINIMUM of three hours.  I have found that the dough is much better when you let it sit overnight (6-8 hours)
After it has risen use the dough like you would normally 😀 Cook as directed on your recipe. ENJOY!

Sadly I don’t have a picture but I wanted to get this posted in case anyone wants to do this for their honey on Valentine’s day.  These are simple rice Krispies.  But you use a cookie cutter to cut them into hearts and then dip them in chocolate. If you don’t like chocolate go ahead and omit the chocolate.

8 Tablespoons unsalted butter
1 bag mini marshmellows
7 cups rice krispies
1/2 teaspoon salt
2 cups semi sweet chocolate chips

wax paper

Grease your 9 x 13 pan VERY WELL! We don’t want these sticking to the edges.  In a large sauce pan-over low heat melt the butter, when the butter is melted stir in the salt and marshmallows. When the marshmallows are melted stir in the rice krispies.  Make sure that the krispies are completely coated in the butter/marshmallow mixture and the spoon them into your pan.  Place the pan in the refrigerator for about 30 minutes.  You want them to cool enough so that you can handle them with your hands and they begin to harden a bit.  Using a heart cookie cutter cut as many heart as you can while the krispies are still in the pan.  As you cut each heart remove it from the pan and set aside.  You can reuse the rice krispie excess just as you would if you were cutting sugar cookies.  Try to get as many hearts as you can.  When that is done in a large saucepan boil about a quart of water.  You want to get the water at a rolling boil.  Using a heat resistant bowl(I like to use my glass Pyrex bowls)  you are going to place the bowl above the pan with the boiling water.  The bowl you are using must completely cover the top of your saucepan.  Add the chocolate chips to the glass bowl and stir consistently.  They should be thoroughly melted in 5-7 minutes.  Once you have liquid chocolate very carefully remove the bowl from the saucepan.  Dip your heart rice krispies into the chocolate and coat as much as you would like.  I usually coat half with chocolate.  Then place on wax paper and allow to dry.  ENJOY!

This is extremely simple and very cost effective 😀

1 cup water
1 cup sugar
1 Tablespoon maple flavor or mapeline
1/2 teaspoon vanilla extract

First you are going to make a simple syrup (boil the sugar and water on the stove until the sugar is thoroughly melted).  Let the syrup cook for about 5 minutes and then add the maple flavor and the vanilla. Serve! So simple and very cheap =]

This was the second recipe I have made from  my new cookbook.  I am in love with this cookbook! This recipe was delicious.  If you do not like spicy foods make sure to omit the red pepper flakes.  I used Kraft Parmesan for this recipe but I recommend you use freshly grated Parmesan (I just didn’t have any)

1 package linguine or other pasta
1 Tablespoon +1 teaspoon salt
1 Tablespoon salted butter
9 cloves garlic-peeled and minced
4 Tablespoons olive oil-split
1/2 teaspoon red pepper flakes(optional)
1/2 cup water
1 large head fresh broccoli (stalks removed and discarded, tops cut in half)
1 cup freshly grated Parmesan(the taste will be much better than Kraft) 

Boil the pasta as directed on the package.  Add 1 Tablespoon of salt to the water along with the butter.  While the water is boiling and the pasta is cooking add 2 tablespoons of the oil to a large saucepan, stir in the garlic and red pepper flakes.  Cook over medium heat for 8-10 minutes.  Make sure not to burn the garlic.  When it is done cooking the garlic should be very fragrant.  Add the water and broccoli to the saucepan.  Increase the heat to medium high and cover the pan.  Cook covered for 3-5 minutes.  The broccoli should turn a bright green color and become softer.  Cook uncovered for an additional 3-5 minutes or until all the water has evaporated.  By now your pasta should be done cooking.  Drain the pasta and put it in a large glass bowl.  Add the remaining olive oil(2 tablespoons) and the broccoli/garlic mixture. Stir and then add the Parmesan. Serve & Enjoy

I had never had a risotto before but it sounded so delicious that I had to try it! I definitely had to alter the original recipe to fit our tastes and needs and I have reflected those changes in the recipe I am posting for all of you.  Sadly I forgot to take a photo but I figure you would have have the recipe and no photo instead of no recipe at all 🙂

2 cloves of garlic-Peeled and Minced
2 Tablespoons fresh Parsley
3 Table spoons olive oil
Shrimp-tails removed (The amount is based on your taste I used 1/2 lb) Cut the shrimp into thirds
4 cans LOW SODIUM(this is very important don’t get regular or your dish will be too salty, i did this on accident) chicken broth
1/2 yellow onion- chopped
1 cup medium grain rice (For my Hawaii people you cannot use sticky rice for this)
1/4 cup white wine
2 tomatoes- Chopped and seeds removed
1/2 teaspoon Old Bay
Fresh Parmesan (If you use the Parmesan from the jar the world will not end. I promise)

In a medium saucepan add the garlic, 1 1/2 tablespoons of the olive oil and 1 tablespoon parsley.  Make sure the garlic and parsley are thoroughly covered in the olive oil and saute for about 3 minutes (you should be able to smell the garlic at this point.)  Add the shrimp and saute for another 3-5 minutes.  (If you are using raw shrimp make sure that you cook them thoroughly at this step).  Remove the shrimp from the pan leaving most of the sauteed garlic in the pan.  Add 4 cans chicken broth to the pan with the garlic and bring to a simmer.  While you are waiting for the broth to come to a simmer in another pan you need to add the remaining olive oil and then onion.  Saute the onion for about 5-10 minutes over medium-low heat or until the onions are cooked and appear translucent.  Add the rice to the pan with the onion.  Stir frequently for about 2 minutes- make sure that all the rice becomes thoroughly coated in the oil.  Add the white wine to this pan.  Stir frequently until all the liquid is absorbed by the rice.  This is very important. Do not add more liquid until all previous liquid as been absorbed (this is how we will cook the rice so it isn’t hard anymore).  Once it is absorbed add 1/3 cup of the simmering broth to the rice mix.  Stir continuously until all liquid has been absorbed.  Repeat the previous step until you have used all of your broth.  When you have added half of the broth add the tomatoes and the old bay to the rice.  When all of the broth has been added (this should take about 25 minutes) make sure that you taste the rice.  It should not be hard in the middle but it should not be mushy either.  Add the shrimp and cook just long enough to warm the shrimp back up (about 5 minutes) Serve with the fresh Parmesan and parsley.

Are you drooling yet? Because you should be! These are definitely not those cupcakes your Mom used to buy for your 5th birthday party.  These are decadent chocolate cupcakes with a peanut butter filling and a light peanut butter frosting.  These are wonderful! Here is the plate I took to my neighbors. (Pardon my messy frosting, I’m a cook not an artist LOL)

Peanut Butter filling:
1 cup powdered sugar
1/2 teaspoon vanilla extract
4 tablespoons unsalted butter-softened
3/4 cup peanut butter

1 2/3 cup flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 tablespoons milk
1 teaspoon vanilla extract
8 tablespoons unsalted butter-softened
1 1/2 cups sugar
2 eggs

3 cups powdered sugar
8 oz cream cheese- at room temperature
4 tablespoons unsalted butter
1/2 cup peanut butter
1 cup Cool Whip- use the cool whip that comes in a tub

Preheat your oven to 350.  In a small bowl you are going to prepare the filling first.  Mix all the peanut butter filling ingredients together using an electric mixer.  Set Aside.  Next you are going to prepare the cake batter.  In a medium size mixing bowl combine flour, cocoa powder, salt, and baking soda. Set Aside.  In a large mixing bowl beat the sugar and butter until well combined.  Then add the eggs one at a time.  When this mixture is thoroughly combined add the sour cream, milk and vanilla extract.  Line your muffin pan with liners.  Fill each cup half as full as you normally would.  Going back to the filling we made in the beginning you need to pinch off a section about the size of a walnut.  Roll it into a ball and place it in the muffin pan on top of the cake batter. Top with the remaining batter and you are ready to place these in the oven.  Cook for 20-23 minutes.  Make sure to let them cool completely before frosting them or your frosting will melt. When your ready to prepare your frosting beat the powdered sugar, cream cheese, butter, peanut butter, and cool whip in a medium mixing bowl with an electric mixer.  ENJOY!

Welcome To My Cooking Blog!

Welcome Everyone! I'm Alicia and I am a military wife currently living in Hawaii. I LOVE cooking and everything it involves :D This blog is here to show you that you can make AMAZING food in your own house :) For much less money than what you would pay if you went out at a restaurant. I hope you enjoy the recipes!

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