Fresno Pepper Hot Sauce

Hot Sauce is a staple in our kitchen.  

The Captain loves putting it on all types of food and I'm learning how to expand my horizons, even though I have always cooked with hot peppers.  He makes our hot sauce and we will be sharing his recipe as soon as he puts it into words!

The source link goes to the episode page of Fiery Foods, which includes other recipes featured on the show.

My favorite thing she made with the pepper was the fiery compound butter she used to make a roasted chicken.  OMG, that gave me so many ideas!

Wouldn't the hot sauce taste great in a mayonnaise sauce for sandwiches and burgers?  The possibilities are endless!

Source: The Food Network
SHOW: Kelsey's Essentials
EPISODE: Fiery Foods

Ingredients

• 1 tablespoon vegetable oil
• 8 Fresno peppers, chopped
• 1 red bell pepper, seeded and chopped
• 1/2 habanero pepper, chopped
• 4 cloves garlic, chopped
• 2 shallots, chopped
• 1/3 cup cider vinegar

Directions

Heat the oil in a saute pan over medium heat. Add all the peppers, the garlic and shallots, and saute until softened and fragrant, 5 to 7 minutes. Then add 1/2 cup water and simmer an additional 4 to 5 minutes.

Place the cooked mixture into a blender and add the vinegars and salt. Blend until completely smooth and pureed. Adjust the seasoning and serve.

Beef and Bean Burritos from The Pioneer Woman

Fast and easy . . . semi-homemade from The Pioneer Woman.  A delicious meal in 16 minutes!

Burritos are one of my favorites.  Actually, The Captain introduced me to the versatility of tortilla wrapped meals and we have many meals of this type with all kinds of variation.  Coming up with new combinations is half the fun!

This recipe comes from The Pioneer Woman's website included in one of my favorite sections . . . 16 minute meals.  Click here to go to that section of her website.

Ingredients

• 2 pounds Ground Beef
• 1/2 whole Medium Onion
• 1 can (7 Ounce) Mexican Tomato Sauce Or Enchilada Sauce
• Salt And Pepper, to taste
• Cumin, Oregano, Chili Powder, Garlic To Taste
• 1 can (28 Ounce) Refried Beans
• 3/4 cups Grated Cheddar Cheese
• 12 whole Burrito-sized Flour Tortillas
• Extra Grated Cheese, For Sprinkling
• Extra Sauce, For Drizzling
• Cilantro Leaves (optional)

Optional Filling Ingredients: 

Mexican Rice, Sour Cream, Guacamole, Green Chilies, Pico De Gallo

Preparation Instructions


Brown ground beef with onion and season to taste. Pour in sauce and simmer over low heat. Add water if mixture gets too dry.

Heat refried beans in a saucepan. Add cheese and stir in till melted. Keep warm.

Heat tortillas in microwave for one minute.

Spread a small amount of beans on each tortilla. Add meat. Fold over ends, then roll up. Place two burritos on a microwave-safe plate. Drizzle red sauce over the top and sprinkle with more grated cheddar. Microwave for one minute, or until cheese is melted and burritos are very hot. Serve immediately.

Amazing Muffin Cups

I was thrilled to find this delicious looking breakfast muffin cup recipe from the kitchens of Johnsonville, my favorite breakfast sausage.

These muffin cups would be awesome for a breakfast or brunch buffet or a quick breakfast to take with you on a busy morning.

Love all the ingredients and would not change a thing!  

Wouldn't it be great to have some of these in the freezer, ready for the microwave for a super quick and delicious breakfast?  Sounds like something I am going to try to have on hand for those busy mornings.  

Breakfast is my favorite meal and I'm sure this will be one of my favorite go-to recipes!

INGREDIENTS

• 3 cups Ore-Ida® Country Style Hash Browns, thawed
• 3 tablespoons butter, melted
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 12 links JOHNSONVILLE® Original Breakfast Sausage
• 6 eggs
• 2 cups Shredded 4-Cheese Mexican blend cheese
• 1/4 cup red bell pepper, chopped
• fresh chives or green onions, chopped

DIRECTIONS

In a bowl, combine the hash browns, butter, salt and pepper.

Press mixture onto the bottom and up the sides of greased muffin cups.

Bake at 400°F for 12 minutes or until lightly browned.

Meanwhile, cook sausage according to package directions; cut into ½-inch pieces.

Divide sausage among muffin cups.

Combine the eggs, cheese and bell pepper. Spoon over sausage. Sprinkle with chives.

Bake for 13 to 15 minutes or until set and an internal temperature of 165˚F is reached.

Chocolate Lava Pie

When I saw this pie on The Chew the other day, I have had a craving for it that is unbelievable!  

It is a program I don't often watch out of protest for taking the place of my beloved soap opera All My Children cancelled by ABC, but I happened to be at my mom's house and she watches it religiously.  This pie may have broken the ice for me . . .

The pie reminds me of one of my all time favorite pound cakes that I will have to dig through my personal collection of recipes to find . . . it is called Tunnel of Fudge Cake.  It is part brownie, part pound cake with a fudgy center. Different type of texture than this pie, but the concept is very similar.  I promise to share the pound cake recipe soon!

The only thing missing in that photo is a scoop of vanilla ice cream!

Recipes for pie crust and salted caramel sauce listed separately.

ingredients

• 1 disc of Perfect Pie Crust
• 12 ounces Bittersweet Chocolate
• 1 cup Butter
• 5 large Eggs (room temperature)
• 1 cup Sugar
• 1 tablespoon Vanilla Extract
• 1/3 cup Flour
• 1 teaspoon Salt
• 1/2 cup Semi- Sweet Chocolate Chunks
• 1/2 cup Chopped Nuts (pecans & walnuts; toasted)
• Salted Caramel Sauce (to drizzle)

directions

Preheat oven 350°F.

On a lightly floured surface, roll out the dough to 1/8" thickness. Place inside a pie dish and line with parchment and baking beans or weights. Blind bake for 8 minutes. Carefully remove parchment and beans and bake for 4 additional minutes.

Remove from oven and allow to cool.

In a small, heavy bottomed saucepan, melt Chocolate and Butter over low heat. Let Chocolate mixture cool. (Alternatively, Chocolate and Butter may be melted in the microwave. Be careful not to overheat and burn it.)

Using a mixer, whisk Eggs and Sugar until thickened and lemon-colored; blend in Vanilla. Sift Flour and Salt together and fold in; blend in the Chocolate mixture on low speed until thoroughly blended. Fold in the Chocolate chunks.

Pour into the pie crust and bake for 20-25 minutes or until slightly dry on top and slightly jiggly in the center.

Remove from oven and allow to cool for 10 minutes before slicing.

Garnish with toasted nuts and a drizzle of Salted Caramel Sauce (click for recipe) to serve.




Helpful Tips:

1. Blind bake the crust. Blind baking is baking the crust once without the filling. Use wax paper with beans on top to keep the crust from bubbling.

2. Whisk the chocolate together until the butter is fully incorporated.

3. Let the pie rest for 10 minutes and then serve. If making this pie ahead of time, re-warm in the oven or microwave.