Lentil Tacos

My friend Nathaly posted this recipe on her blog and I absolutely loved it. It's the perfect vegan meal or if you are in the mood for something different. Growing up in Colombia, lentils are one of our staple foods and this is a perfect way to incorporate them in a American meal. The last time that I made this, I substituted the lentils for garbanzo beans (chickpeas) and it turned out great.

1 cup finely chopped onion
1 garlic clove, minced
1 teaspoon canola oil
1 cup dried lentils, rinsed
1 Tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2-1/2 cups chicken or vegetable broth
1 cup salsa
Flour tortillas or taco shells
Toppings (see below)

In a large skillet saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender.

Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly. Stir in salsa.

Spoon mixture into shells and top with whatever toppings you like. We did lettuce, tomato, cheese, sour cream, lime, and cilantro.

CREAMY POTATO HAM SOUP

This is one of my favorite soup recipes from my mom! It's a hearty soup that will stick to your bones on these icy cold non-Grenada days! haha welcome to the USA in winter huh? hehe

3 cups cubed ham or 1 cup thinly sliced Smithfield ham

8 cups peeled, chopped potatoes (4 lg potatoes)

8 tablespoons butter

2 cups chopped onion (l onion)

8 cups water

6 ham bouillion cubes ( Knors) or use (8 tsp ham base)

Salt and Pepper to taste

2 cups cream (heavy whipping cream or half and half) or milk

1 cup of the Jiffy corn muffin mix.

In large pot melt butter and sauté onion. Add ham and cook a few more minutes. Add potatoes and the 8 cups water along with the ham base. Cook until potatoes are cooked.

Add the 1 cup Jiffy corn mix into the 2 cups cream to dissolve first. Then add to the potatoe, ham pot and stir. This thickens up the soup just perfectly.

Add cream about ½ hour to 1 hour before you eat and heat up on warm.

Most important ingredients for the soup when serving is:

Sprinkle bacon bits and chopped scallions in the individual bowls when serving eat and enjoy along with corn muffins or regular hot rolls

Enjoy!!.

Candy Cane Kiss Cookies

These are AMAZING!!! And they look so festive for Christmas! Enjoy girlies!


Candy Cane Kiss Cookies
Recipe by Our Best Bites

1/2 c. butter-flavored shortening
1/2 c. real butter
1 c. brown sugar
1 c. white sugar
2 eggs
1 1/2 tsp. vanilla
optional: 1 1/2 tsp peppermint extract
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 1/2 c. flour, lightly spooned into measuring cups and leveled with a knife
1/4 c. + 2 Tbsp. unsweetened cocoa powder
1 1/2 c. dark chocolate chips
48 Hershey's Candy Cane Kisses, unwrapped

Preheat oven to 350.

Cream together softened butter, shortening, brown sugar, and white sugar for 1-2 minutes on medium-high speed or until light and fluffy. Add the eggs and vanilla. Meanwhile, combine the baking powder, baking soda, salt, flour, and cocoa powder. Add to the butter/sugar mixture and mix until combined. Mix in the chocolate chips.

Drop the dough by the tablespoonful onto an ungreased baking sheet. Bake for 8-10 minutes or until the centers are set but still soft. Remove from oven and allow to cool for 1-2 minutes. Top each cookie with an unwrapped Candy Cane Kiss. Allow to cool completely, long enough for the Kiss to harden. If necessary, after the cookies have cooled, they can be placed in the refrigerator or freezer to re-solidify the Kiss.

Cheesy Broccoli and Rice Cassrole

Lexi, this is not a family recipe, but I've tried it a few times and we LOVE it!  It's so yummy and if IGA gets chicken broth back in this weekend, this is what I'll be making for our Thanksgiving in Grenada!

It's of course from My Kitchen Cafe.  Click HERE for original recipe.

Cheesy Broccoli and Rice Casserole
Printable Version

Serves 8-10 as a side dish

2 slices hearty white sandwich bread, torn into pieces
3/4 cup grated parmesan cheese
4 tablespoons butter, melted; plus two tablespoons chilled
1 garlic clove, minced
2 pounds broccoli (about 3-4 medium heads of broccoli), florets cut into 1-inch pieces, stems chopped
1 onion, finely chopped
1 1/4 cups long grain white rice
4 cups low-sodium chicken broth
1 1/4 cups half-and-half
1 teaspoon salt
2 cups shredded extra-sharp cheddar cheese
1/8 teaspoon cayenne pepper

Adjust oven rack to middle position and heat the oven to 400 degrees. Grease a 9X13-inch baking dish. Pulse bread, 1/4 cup parmesan cheese and melted butter in a food processor until coarsely ground. Add garlic. Set aside.

Microwave broccoli florets (save stems for later), covered, in a large bowl until bright green and tender, 2 to 3 minutes (no need to add water). Be careful not to overcook or they will become soggy and discolored. Melt remaining butter in a large pot over medium heat. Cook onion and broccoli stems until softened, 8 to 10 minutes. Add rice and cook, stirring constantly, until rice is translucent, about 1 minute. Stir in broth, half-and-half, and salt and bring to a boil. Reduce heat to medium-low and cook, stirring often, until rice is tender, 20 to 25 minutes. Off the heat, stir in cheddar cheese, cayenne, remaining parmesan and broccoli florets.

Pour the mixture into prepared baking dish and top with bread crumb mixture. Bake until the sauce is bubbling around the edges and the top is golden brown, about 15 minutes. Cool 5 minutes. Serve.

THANKSGIVING recipes

I don't know about you, but for ME this will be my first time cooking THANKSGIVING dinner for our little family. I'd LOVE to get some of your family favorite recipes to help me out. I've been searching online but I'd rather use some tried and true recipes!! Help me out and post a favorite!
I'm already planning on using Julie's delicious stuffing recipe :)
HAPPY HOLIDAYS!!

Carmel Apple Dip

1 cup brown sugar
1 can sweetened condensed milk
4 Tablespoons corn syrup
1 cup butter
1/2 jar marshmallow cream

Bring first 4 ingredients to a boil over stove, stirring constantly. Remove from heat and stir in marshmallow cream. Allow to cool. Serve with sliced apples. DELICIOUS fall treat :)

Cheesy Chicken and Artichoke Soup

2 chicken breasts
1 yellow onion, chopped
enough apple juice to cover the chicken in a sauce pan

Brown the onion until tender in the sauce pan. Add uncooked chicken breasts and cover with liquid. Simmer slowly until chicken is cooked through. Discard liquid. Cool chicken and chop into bite size pieces. Add the chicken to:

1 can condensed cream of celery soup
1 can condensed cream of chicken soup
1 can artichoke, chopped (not the marinated kind)
1/2 lb. Velveta cheese with jalapenos
1 can evaporated milk or an equal amount of half and half
2 1/2 cups chicken broth

Mix all ingredients together. Stir frequently until heated through. Watch the mixture does not burn on the bottom. Serve with bread. We love this soup in the cold months!