Tuesday, January 31, 2012

4 Homemade Taco Seasoning

We make Mexican food ALL of the time in our house. . .
which means I go through MANY packets of taco seasoning. . .
so I was THRILLED to see this recipe for homemade taco seasoning from New Nostalgia!!
I'll never buy packets of taco seasoning again! :-)
Taco Seasoning Mix
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Here is the recipe quadrupled, to make a large batch.  Store in a mason jar.
1/4 cup chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
2 teaspoons paprika
2 tablespoons ground cumin
1 tablespoon and 1 teaspoon sea salt
1 tablespoon and 1 teaspoon black pepper
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Sunday, January 29, 2012

4 Individual Seven Layer Dips

What can you do with the Pico and the Guacamole that I shared with you this week?
(besides devour them in one sitting)
Make adorable Individual Seven Layer Dips! :-)

Individual Seven-Layer Dips
Makes about 8 individual dips
*Note: All measurements are approximate. Depending on whether you want thicker or thinner layers you will need more or less.
1 (16 ounce) can refried beans
1 (1 ounce) package taco seasoning
1 cup guacamole 
1 (8 ounce) container sour cream
1 cup chunky salsa or pico de gallo
1 cup shredded cheddar or Mexican blend cheese
2 Roma tomatoes, diced
1/2 bunch of green onions, sliced
1 (2.25 ounce) can of sliced olives, drained
9 ounce plastic or glass tumblers
tortilla chips
In a small bowl mix taco seasoning with refried beans. Some people prefer to mix their taco seasoning with the sour cream layer but I wanted a bright white layer so I did it with the beans.
Here's how the layers are assembled:
Layer 1: beans and taco seasoning
Layer 2: sour cream
Layer 3: guacamole
Layer 4: salsa or pico de gallo
Layer 5: cheese
Layer 6: tomatoes
Layer 7: green onions and olives
In each glass, layer about 2 Tablespoons of the beans, followed by 2 Tablespoons of sour cream, 2 Tablespoons of guacamole, 2 Tablespoons of salsa or pico de gallo, and 2 Tablespoons of cheese. Make sure you drain your salsa or pico to get the excess liquid out before you pour it on. Then top with about 1-2 teaspoons of tomatoes, olives, and green onion (If making ahead of time, wait to add these toppings until shortly before serving).
The Girl Who Ate Everything 
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Saturday, January 28, 2012

1 Homemade Guacamole

One of my favorite things to order at Mexican food restaurants is guacamole made fresh at the table! 
This guacamole recipe does not disappoint and one bite makes you feel as if you are standing on the beaches of Akumal! :-)
I hope you are enjoying your Saturday and don't forget to enter the Houston Area Photo Shoot giveaway
It ends tomorrow!
Homemade Guacamole
4 ripe avocados
1/2 cup red onion, diced finely
2 roma tomatoes, seeded and diced finely
1/4 - 1/2 cup cilantro, chopped finely
1 lime, juiced
1 teaspoon minced garlic
salt and pepper to taste
(optional) 1/2 jalapeno, seeded and diced finely
Cut avocados in half and remove pit. Scoop out flesh of avocado and coarsely chop it. Place in a large bowl and slightly mash with a fork. Add the diced onion, tomatoes, cilantro, and garlic and toss together with the avocados. Add the lime juice, salt, and pepper to taste. Chill until serving. If not serving right away place saran wrap directly against the guacamole so that it does not oxidize and turn brown. Serve with tortilla chips.
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Wednesday, January 25, 2012

2 Homemade Pico de Gallo

 Pico. . .
Nate loves it with chips
and I love it with my migas on a tortilla!
Now matter how you eat it. . . 
this pico is amazing! ;-)
(I'll be sharing another use for pico this week :-) 
 Pico De Gallo
by the Pioneer Woman
5 plum tomatoes
1/2 large or small onion
3 jalapenos
lime juice
(Quantities are approximate)
Chop jalapenos, onion, and tomatoes in a very small dice. Leave seeds in your jalapenos for a hotter pico. Adjust the amount of jalapenos for your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Disregard the long stems before chopping. Stir together. Add the juice of a half a lime and add salt to taste.
The Girl Who Ate Everything 
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Tuesday, January 24, 2012

7 Slow Cooker Chicken Tortilla Soup

This is the perfect cold weather soup! 
One thing that I occasionally do is freeze half of a large soup or chili recipe. 
That way, if we are really busy one week, I just pull out a container of soup, leave it in the fridge overnight and by the next day it is ready to be heated and served! 
I would love to hear your favorite soup/chili recipes! :-)
Slow Cooker Chicken Tortilla Soup
1 1/2 lbs boneless skinless chicken breasts
2 cans (14 ounce) low-sodium chicken broth
1 can (14 ounce) diced mexican seasoned tomatoes
1 can (4 ounce) green chiles
1 1/2 cups frozen corn
4 cloves garlic, minced
1 onion, diced
2 1/2 tbsp fajita seasoning
10 oz enchilada sauce
2 cups water
1/2 cup half and half
toppings: shredded cheese, avocado, tortilla strips 
Place chicken, tomatoes, enchilada sauce, onion, green chiles, corn and garlic into a slow cooker. Pour in water and chicken broth, and fajita seasoning. Cover, and cook on Low setting for 6 to 8 hours (or longer) or on High setting for 3 to 4 hours. Shred chicken, return to slow cooker. Add half and half and cilantro. Cook an additional half hour. Garnish as desired.
Meet the Sullivans 

Don't forget to enter the HOUSTON AREA PHOTO SHOOT GIVEAWAY!  
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Monday, January 23, 2012

1 Avocado Dip

I made this delicious avocado dip a long time ago when we brought dinner to some friends,
and it was so good that we ate all of the dip and basically didn't have room for dinner!
This is the perfect Super Bowl appetizer, just in time for the big game! :-)
Avocado Dip
Yield: about 2 cups
2 avocados; halved, seeded and scooped
1 1/2 cups sour cream
1 teaspoon cumin
1/2 teaspoon Sriracha or other hot sauce
3/4 cup chunky salsa
3/4 cup shredded mild cheddar cheese, divided use
3/4 cup chopped tomato; divided use
salt and pepper to taste
fresh cilantro for garnish
1. In a large bowl, mash avocados with a fork or potato masher.
2. In a small bowl, stir together the sour cream, cumin and Sriracha.
3. Fold sour cream mixture and salsa into the avocados. Add in 1/2 cup cheese and 1/2 cup tomato, season with salt and pepper; mix well.
Cover mixture; chill 1 hour. Before serving sprinkle remaining cheese and tomatoes over dip. Garnish with cilantro. Serve with chips.
My Baking Addiction  

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Sunday, January 22, 2012

24 Houston Area Photo Shoot GIVEAWAY!

I am so excited to introduce you to a new, yet very talented, photographer in the Houston area!  
 I love the color in each of her pictures!
Check out her blog and her website!

Madison is offering a photo package (a 1-hour session) at any location of the recipient's choosing in the Houston or Katy area to one lucky winner!! (AND 25 percent off a photo package to all Elizabeth Ann's Recipe Box followers! Everyone is a winner in this giveaway!)

What an amazing offer!!

1. MANDATORY: Must be a follower of Elizabeth Ann's Recipe Box and leave a comment telling me you are! 
You can leave an additional comment for each of the below. 
2. Follow Elizabeth Ann's Recipe Box on Facebook
3. Follow Madison's blog: New City, New Love, New Life
4. Tweet about the giveaway
5. Facebook post about the giveaway
6. Blog about the giveaway 
7. You have Elizabeth Ann's Recipe Box on your blog roll! 
8. You have Elizabeth Ann's Recipe Box button on your blog! 
9. Tag something from Elizabeth Ann's Recipe Box on Pinterest!  
10. StumbleUpon this post (to learn how to stumbleupon, go here
You have 10 chances to win this incredible giveaway! :-) 
The Madison Larsen Giveaway ends at midnight on Sunday, January 29.
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Friday, January 20, 2012

1 It Is Well With My Soul. . . .

I have always loved this hymn. . . 
and my favorite version is by Whintley Phipps. . .
(he is even more incredible in person)
but the story behind the hymn is what is really incredible. 
I hope it blesses you tonight! 

This hymn was written by a Chicago lawyer, Horatio G. Spafford. You might think to write a worship song titled,
'It is well with my soul', you would indeed have to be a rich, successful Chicago lawyer. But the words,
"When sorrows like sea billows roll ... It is well with my soul”, were not written during the happiest period of
Spafford's life. On the contrary, they came from a man who had suffered almost unimaginable personal tragedy.
Horatio G. Spafford and his wife, Anna, were pretty well-known in 1860’s Chicago. And this was not just because
of Horatio's legal career and business endeavors. The Spaffords were also prominent supporters and close
friends of D.L. Moody, the famous preacher. In 1870, however, things started to go wrong. The Spaffords' only
son was killed by scarlet fever at the age of four. A year later, it was fire rather than fever that struck. Horatio
had invested heavily in real estate on the shores of Lake Michigan. In 1871, every one of these holdings was
wiped out by the great Chicago Fire.
Aware of the toll that these disasters had taken on the family, Horatio decided to take his wife and four
daughters on a holiday to England. And, not only did they need the rest -- DL Moody needed the help. He was
traveling around Britain on one of his great evangelistic campaigns. Horatio and Anna planned to join Moody in
late 1873. And so, the Spaffords traveled to New York in November, from where they were to catch the French
steamer 'Ville de Havre' across the Atlantic. Yet just before they set sail, a last-minute business development
forced Horatio to delay. Not wanting to ruin the family holiday, Spafford persuaded his family to go as planned.
He would follow on later. With this decided, Anna and her four daughters sailed East to Europe while Spafford
returned West to Chicago. Just nine days later, Spafford received a telegram from his wife in Wales. It read:
"Saved alone."
On November 2nd 1873, the 'Ville de Havre' had collided with 'The Lochearn', an English vessel. It sank in only
12 minutes, claiming the lives of 226 people. Anna Spafford had stood bravely on the deck, with her daughters
Annie, Maggie, Bessie and Tanetta clinging desperately to her. Her last memory had been of her baby being
torn violently from her arms by the force of the waters. Anna was only saved from the fate of her daughters by a
plank which floated beneath her unconscious body and propped her up. When the survivors of the wreck had
been rescued, Mrs. Spafford's first reaction was one of complete despair. Then she heard a voice speak to her,
"You were spared for a purpose." And she immediately recalled the words of a friend, "It's easy to be grateful
and good when you have so much, but take care that you are not a fair-weather friend to God."
Upon hearing the terrible news, Horatio Spafford boarded the next ship out of New York to join his bereaved
wife. Bertha Spafford (the fifth daughter of Horatio and Anna born later) explained that during her father's
voyage, the captain of the ship had called him to the bridge. "A careful reckoning has been made", he said, "and
I believe we are now passing the place where the de Havre was wrecked. The water is three miles deep." Horatio
then returned to his cabin and penned the lyrics of his great hymn.
The words which Spafford wrote that day come from 2 Kings 4:26. They echo the response of the Shunammite
woman to the sudden death of her only child. Though we are told "her soul is vexed within her", she still
maintains that 'It is well." And Spafford's song reveals a man whose trust in the Lord is as unwavering as hers
It would be very difficult for any of us to predict how we would react under circumstances similar to those
experienced by the Spaffords. But we do know that the God who sustained them would also be with us.
No matter what circumstances overtake us may we be able to say with Horatio Spafford...
When peace like a river, attendeth my way,
When sorrows like sea billows roll;
Whatever my lot, Thou hast taught me to say,
It is well, it is well with my soul.
Though Satan should buffet, though trials should come,
Let this blest assurance control,
That Christ hath regarded my helpless estate,
And hath shed His own blood for my soul!
It is well ... with my soul!
It is well, it is well, with my soul.
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Thursday, January 19, 2012

4 HONORED to be interviewed by You + Dallas! :-)

Today, I just cannot stop smiling!! :-) 
Hilary Kennedy recently contacted me to set up an interview for the You + Dallas blog
You may know Hilary as the face of Dallas' KFWD Channel 52, "Just Fun TV", or from the US Youth Soccer Show on the FOX Soccer Channel in over 32 million homes. She is also a host of Home and Lifestyle TV on NBC5, spokesperson for YouPlusDallas.com, author of Career Diary of a TV Host: 30 Days on the Job and Style and Shopping blogger for CBS. She was voted one of the Ten Most Beautiful Women in Dallas by D Magazine and was featured on the Rachel Ray show.

Imagine an Emmy award winner with a resume a mile long. . . who is one of the sweetest people I have ever met! :-) 
Hilary is amazing! :-) Her blog, Career Diary of a TV Host, discusses style, life, and, of course, the hottest things to do in Dallas!
To see some of YOUR favorite recipes, a couple Valentine's ideas, and just to hear how Elizabeth Ann's Recipe Box got started, go to YouPlusDallas! :-)
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Tuesday, January 17, 2012

2 Recipe Swap with Henning Love: Chock Full Chocolate Chip Cookies

I am so thrilled to be "recipe swapping" with Meg from Henning Love again! :-)  Go check out one of my favorite healthy sandwiches over at Henning Love!

Happy to be recipe-swapping with Elizabeth Ann today again, last time in October, we both happened to pick donuts, great minds think alike. We both decided to just pick any recipe each other wanted to showcase and for you today, I have chock-full chocolate chip cookies.
Girls, these cookies are by far the best ever!! I know that it isn't suggested to eat cookie dough but this cookie is not only the greatest in cookie form but also dough form. These chocolate chip cookies are full of rice krispies, coconut and oatmeal, yum! I have to thank my good friend, Laura, for introducing me to these recipes. She gave me the recipe so all the credit for this delicious recipe goes to her.

For this recipe, gather together your ingredients. 1 cup butter, 1 cup canola oil, 1 cup brown sugar, 1 cup white sugar, 1 egg, 2 teaspoons vanilla extract, 3 1/2 cup flour, 1 teaspoon baking soda, 1 teaspoon cream of tartar, 1 cup oatmeal, 1 cup coconut, 1 cup rice krispies, 12 ounces chocolate chip cookies.
Preheat your oven to 350 degrees. Cream the butter in your mixing bowl.
Then add in the canola oil and mix.
 Add in both the brown and white sugars and mix thoroughly.
Once these ingredients are completely mixed, add in the egg then mix
then add in the vanilla extract and combine completely.
Sift in the flour, the baking soda and cream of tartar.
Completely mix the wet and the dry ingredients together.
Finally, add in the oatmeal, rice krispies, coconut and chocolate chips.
Mix all the ingredients very very well. Drop cookies onto a greased cookie sheet and bake for 12-15 minutes or until just kissed a tan color.
Once out of the oven, just the cookies cool slightly on the cookie sheet before taking them off to cool completely on a cookie rack. Then eat, and enjoy!
Thank you, Meg! :-) I can't wait to try these! :-)
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Monday, January 16, 2012

9 Cherishing Each Day. . .

A week ago today, Nate and I took our 13 year old Border Collie to the vet. She hadn't been feeling well and wasn't eating. Long story short, the vet told us Wrigley had cancer in her spleen which could rupture any minute and kill her. Our options were: we could do nothing and she could die any minute or she could live up to a month, she could have surgery in which she could live 2 months to a year (but she could die during surgery), or we could just go ahead and euthanize her. Needless to say, we were pretty shaken. The vet told us if Wrigley's spleen ruptured, she would just slowly go to sleep. She didn't seem to be in any pain, so we decided to take her home and pray about it. 
Looking back on that day, I am thankful for so many things. I changed Wrigley's appointment to my off period so that I could go with Nate to the vet.  Everyone at my school rallied together and different teachers covered my classes the rest of the day so that I didn't have to go back after our appointment. Another blessing is that one of our closest friends is a vet in another town! So throughout this process, Nate was constantly on the phone consulting him. God is so good! 
On Tuesday, our sweet vet friend recommended an excellent radiologist who looked at Wrigley to see if she had any tumors on her other organs. After the examination, he recommended that we do the surgery because everything looked good! 
Wednesday morning, we brought Wrigley back to the vet. Our vet's own dog had this exact surgery and lived 8 more months. But of course, he warned us of the risks. So before Wrigley went into surgery, we had to say goodbye. Although this was incredibly hard, we felt a peace about the surgery, no matter the outcome. 
That day was long . .. but finally, a nurse called Nate and told him Wrigley was waking up, the surgery went well, and our vet thought all of her other organs looked great. 
Wrigley is home and acting better than she has in weeks! 
Worse case scenario, she has two months left. . .
 but, believe me, we are cherishing each day with our sweet girl! :-)
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Friday, January 6, 2012

4 Lemon Meringue Pie

I know it is January. . . 
I know you are supposed to be healthy. . . 
but if you have a weak moment. . . 
oh my word. . . 
this Lemon Meringue Pie is amazing!
 I came across this recipe on cute Meg's blog, Henning Love, . . .
and I love her even more for introducing me to this pie!
Lemon Meringue Pie
1 pie crust
1 1/2 cups sugar
1/3 cup cornstarch
1 1/4 cup of water
4 eggs
1/2 cup of lemon juice
3 tablespoons butter
2 teaspoons of lemon zest.
4 egg whites
1/2 teaspoon of cream of tartar
1/2 cup of sugar.
Pre-bake your pie crust according to the directions on the box. 
After you have baked your pie crust, turn the oven temperature to 325 degree. 
To make the filling, in a saucepan, combine the sugar and cornstarch. 
Gradually add the water and stir. 
Cook over medium heat, about 7-9 minutes until it is fully boiling. 
While the mixture is coming to a boil, beat the four eggs, zest your lemon and squeeze them for the juice.
Once the sugar and water mixture has come to a boil, put 1/2 cup of the mixture into the beaten eggs. 
Then give that a quick stir and pour it all back into the saucepan until the mixture thickens. 
Once it has thickened, add the lemon juice, butter and lemon zest to the saucepan and stir!
Remove the saucepan from the heat and set the mixture aside.
In your mixer, pour the 4 egg whites, cream of tartar, and sugar. Whisk until it develops peaks. Pour the filling into the pie crust and top the filling with the meringue.
Bake the pie for 25-30 minutes. 
Let pie chill in the refrigerator for at least 2 hours before serving.
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Thursday, January 5, 2012

4 Sugared Pecans

This simple recipe makes a wonderful appetizer or addition to a salad! 
(I used this recipe to make my walnuts for the Candied Walnut Salad)
Sugared Pecans
16 ounces pecans or walnut halves
1/2 cup melted unsalted butter
1/2 cup powdered sugar
1/4 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
Turn slow cooker to HIGH about 15 minutes in advance. In hot slow cooker, stir together the nuts and butter. Add the powdered sugar, stirring to blend and coat evenly. Cover and cook on HIGH for 15 minutes. Reduce the heat to LOW and remove lid; cook, uncovered, stirring occasionally, for about 2 to 3 hours, or until the nuts are coated with a crisp glaze.
Transfer the nuts to a bowl.
In another small bowl, combine the spices; sift over the nuts, stirring to coat evenly. (I did not add the spices and the nuts were wonderful!)
Let cool before serving.
Southern Food
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Wednesday, January 4, 2012

3 Candied Walnut Salad

This salad was served as the first course during Christmas lunch. 
Not only would it make a lovely side salad, but add chicken and you have a wonderful meal!
Candied Walnut Salad
1 bag of romaine; 1 bag of spinach
3/4 c. Craisins
2 crisp apples
Orange juice
2 oz. blue cheese or Gorgonzola
1/2 c. chopped walnuts
1/4 c. sugar
1. Wash and chop lettuce. Set aside to drain.
2. To candy the nuts, combine walnuts and sugar in a medium skillet over medium heat. Stir constantly. After a few minutes, the sugar will look very fine and then a few minutes after that, it will start to liquefy. This is when you have to be absolutely vigilant about scraping the bottom of the skillet and making sure everything gets stirred around. The syrup will begin to darken and will coat the nuts. When they reach a golden brown color, remove from heat. Stir occasionally as the nuts begin to cool. After a few minutes, spread candied nuts onto a greased piece of parchment or wax paper or a greased cookie sheet and allow to cool completely. Set aside.
3. Chop blue cheese or Gorgonzola very finely. You want crumbles, not chunks.
4. Chop apples and toss in orange juice.
When ready to serve, toss lettuce, cranberries, walnuts, apples, and blue cheese in a large bowl. 
Our Best Bites
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