Happy Mother's Day!

Remembering my mother and all the wonderful things she cooked. Her recipes were all watch and learn. Nothing was written down, just passed down.. goulash, red cabbage, strawberry cake, bean vegetable soup. So many wonderful old German recipes that her family loved. They never quite taste as good as when she made them. Every bite is a memory.

We love and miss her every day.

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Welcome to MargaRITAville!

MargaRITAs

1 can frozen limeade (6 or 12 oz)

2 can water

1 can tequila

1/3 can triple sec

2 C ice

Shake in large covered container, like Tupperware and serve over ice. To make a frozen drink use only 1 C water and 2 C ice in a blender.

Make up a batch ahead and add the ice when you want to serve it. Rub the rim of your glass with some of the liquid and dip in equal mixture of salt and sugar in small plate.

OLE'

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Cinco De Mayo

Chicken Enchiladas

3 C cooked chicken

2 C (8 oz) shredded Monterey Jack cheese

Mexican blend

1/2 C sour cream

1 (4.5 ox) can chopped green chilies

1/3 C fresh cilantro, chopped

Stir together and divide evenly onto

8 (8")flour tortillas,

and roll up. Arrange in a lightly greased 9x13" baking dish. Spray top of tortillas with cooking spray.

Bake 350 for 35-40 minutes until golden.

Topping: 1 C (8 oz) sour cream

1 (8 oz) bottle green taco sauce

combine and spread over hot enchiladas. Sprinkle on garnish.

Garnish: diced tomatoes, chopped avocado chopped green onion, chopped cilantro

OLE'

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Does this pan make my butt look big?

Pork Butt Pot Roast with Gravy

 Season the pork generously with, seasoned salt, garlic salt, steak seasoning, and pepper, also beau monde, if I have it. You can season with anything you like. I like to use my cast iron roasting pan or a cast iron skillet. Roast at 350º for about an hour to brown nicely. Add water to cover the bottom of the pan  (about 1/2 C) and cover with foil. Roast another 1-1/2 hour or more until fork tender. Remove the roast to a platter. Cover loosely with the foil to keep warm while you make the gravy.

Gravy: add 2-3 T flour to the drippings in the pan. Cook over medium heat, stirring with a whisk to loosen the yummy browned bits, for 2 minutes. Add 2 C of water or broth ((you can use bullion cubes) to the pan, whisking constantly until it comes to a boil and thickens. I had 2 C of chicken broth that I saved from yesterdays chicken salad prep. Cut the roast into serving pieces and return to the pan with the gravy. Serve with; mashed potatoes or spaetzle and a green vegetable.

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Lunch! Chicken Poppy Seed Salad

Chicken Poppy Seed Salad

(adapted from "Home Cooking with Trisha Yearwood" Cookbook)

1 lb boneless, skinless chicken breasts, cooked and diced

2 celery stalks, chopped

2 C seedless grapes, cut in half

1 C slivered almonds, or chopped pecans

1 C mayonnaise

1/4 t salt

1/4 t pepper

1 T poppy seeds

1 T dill

Mix in a large bowl until fully combined, Store in the refrigerator.

Serve with warm croissants, toasted homemade bread or popovers and ice tea. ENJOY!

Tip: Save the broth you cooked the chicken in to use when making gravy, rice, or freeze for

later

Tip: To cook the chicken (for this and other recipes that call for cooked chicken), put about 3 boneless, skinless breasts, about 1-1/2 lb, in a shallow skillet, add water to just cover, about 2 C, add salt, some chopped celery tops, if you have them. Cover and simmer about 30 minutes, or until cooked through. You can also use leftover meat from a roast chicken.

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Happy MAY DAY pancake

Our favorite pancakes are so easy to make. 

We call them Strawberry Puffed Pancakes.

 They are baked in the oven, so you have
time  to slice the strawberries, make coffee,
and set the table. There is no rushing.

 Whisk the batter while the pan heats
in the oven with the butter.

 After the butter is melted and the pan is hot,
 pour the batter into the pan.

This is the 8" single serving pan.

We usually share this size.

 This is the double recipe in a glass pie dish. 

This will serve 2-4

 Puffing in the oven.

Remove from the oven when it is puffed and

 golden. Warm your plates the last 2 minutes. 

This is the double size made in a 9" pie pan

Here's one that rose really high!

 While the pancake is baking 

rinse out the batter bowl and slice the strawberries.

Sprinkle with a little lemon juice and 

set aside to serve with the pancakes.

Fill the pancakes with the fresh strawberries 

and sprinkle with powdered sugar. 

Serve at once on heated plates.

Strawberry Oven-Puff Pancakes

For each individual serving:

1 egg

1/4 C flour

1/4 C milk

1/4 t vanilla

Whisk together until smooth.

1T butter

5-6 fresh strawberries

lemon juice, sprinkle

powdered sugar, sprinkle

Preheat oven to 425. In a 6" nonstick ovenproof pan, add 1 T butter. Put skillet in oven while it preheats and the butter is melted and bubbly. Remove pan from oven and add the batter, do not stir. Return to oven and bake about 18-20 minutes, until puffed high and golden. Meanwhile, rinse out your batter bowl and slice the strawberries. Add a little lemon juice to the strawberries. Remove pancake from oven when done onto the heated plate. Fill center with strawberries and dust generously with powdered sugar. ENJOY!

*You can easily double this recipe to serve 2-3. Use a glass or pottery 9" pie pan

Here's the apple version.

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Shahi Paneer Recipe

Shahi Paneer recipe is my fourth recipe in the Paneer recipes series. In this recipe soft paneer cubes are cooked in a creamy, buttery gravy prepared with ghee (clarified butter), cashewnuts, onions, tomatoes and spices.

The other paneer recipes are: Paneer Butter masala, Palak Paneer and Mutter Paneer recipe

Ingredients for Shahi Paneer Recipe:

• Paneer (Indian cottage cheese) - 250 gms
• Ghee - 4 tbsp.
• Onion – 1 (chopped into strips)
• Ginger - 1/2 inch piece (chopped finely)
• Green chillies – 2 (chopped finely)
• Curd -  1/4 cup
• Red chilli powder - 1/2 tsp.
• Garam masala - 1/2 tsp.
• Milk - 1/2 cup
• Tomato sauce - 2 tbsp.
• Tomatoes – 4 (chopped finely)
• Cardamom – 2 (crushed)
• Cashew nuts – 10 (made into a paste)
• Salt to taste

Prep time: 10 minutes
Cooking time: 45 minutes
Serving: 4-6 people

Shahi Paneer Recipe Cooking Method:

1. Cut the Paneer into medium sized cubes. Take a pan on medium heat. Add 1 tbsp ghee and fry the paneer cubes for around 3 minutes and keep it aside.
2. Heat 2 tbsp. ghee in  a pan. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.
3. Add tomatoes and cook for 7-8 minutes with the lid covered on the pan.
4. Add curd and cook for 5 more minutes.
5. Add 1/2 cup water and allow the contents to cool.
6. Blend in a blender till smooth.
7. Heat remaining ghee and add gravy.
8. To this add tomato sauce, chilli powder and garam masala.
9. Boil to get a very thick gravy.
10. Now add milk, cashew nut paste and paneer. Mix well and boil for 3-4 minutes.
11. Garnish with chopped coriander and serve the Shahi Paneer hot.

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