Spring Pomegranate Salsa and Baked Seasoned Chips

This is an amazing Jewel-toned dip, so pretty. I made it this weekend.... just FAB! I love avocados and pomegranates! The chips are fun to make and they are quite tasty. Enjoy !!!

• CRUNCHY CHIPS!
• 
  
• 1 teaspoon paprika
• 3/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 12 (6-inch) corn tortillas, each cut into 8 wedges
• Cooking spray

Preheat oven to 500°.

To prepare chips, combine paprika, cumin, 1/2 teaspoon salt, sugar, garlic powder, and onion powder in a small bowl. Arrange tortilla wedges in a single layer on 2 baking sheets; coat with cooking spray. Bake at 500° for 5 minutes. Turn wedges over; coat with cooking spray. Sprinkle paprika mixture evenly over wedges. Bake an additional 2 minutes or until lightly browned. Remove from oven; cool completely.

Serves 4

SALSA YUM!

• • 
    
  • 1 1/3 cups diced peeled avocado (about 2 avocados)
  • 3 tablespoons fresh lime juice
  • 2 cups clementine sections (about 6 clementines)
  • 1 cup pomegranate seeds (about 1 medium pomegranate)
  • 1/2 cup thinly sliced green onions
  • 1/2 cup minced fresh cilantro
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1 jalapeño pepper, seeded and minced
• To prepare salsa, combine avocado and juice in a medium bowl; toss gently to coat. Add clementine sections and remaining ingredients; toss gently to combine. Serve salsa with chips.

Nutritional Information

Calories:

122 (24% from fat)

Fat:

3.3g (sat 0.5g,mono 1.8g,poly 0.7g)

Protein:

2.3g

Carbohydrate:

22.7g

Fiber:

3.3g

Cholesterol:

0.0mg

Iron:

0.7mg

Sodium:

243mg

Calcium:

63mg

Yield: 12 servings (serving size: 8 chips and about 1/4 cup salsa)

TGIF Jalapeño Poppers with Beer Batter

This is a perfect Friday to make these Poppers, its spring break, kinda a party atmosphere going on....Sit outside, enjoy the spring air....or order a Netflix Flick get cozy and chow down. Looks like your making your self a pretty good night!

To bake these yummy golden Poppers you'll need:

15-20 jalapeños
8 oz cream cheese
1/2 cup shredded white cheddar
1/2 cup shredded Monterey Jack

YUMMY Beer Batter:

1 bottle of your favorite beer
an equal amount of all purpose flour
1/2 tsp paprika (optional)

Please Please dont rub your eyeballs (unless you believe in Chinese torture)...Id advise to wear latex gloves when you gut your peppers, a small metal 1/4 tsp spoon also comes in handy.

Soften the cream cheese to room temperature.

Slice each pepper from the tip to the stem and gently "gut" it removing the seeds and pith. After you have removed as much of the pith and seeds as you can, rinse under COLD water. Leave the stems intact, they make great handles for pulling the poppers out of the oil.

After the cream cheese is softened, gently mix in the shredded cheeses until everything is uniformly combined.

Stuff the jalapeños. I do it by hand or with a baggie with a corner cut off. Make sure that the pepper can close most of the way after it's stuffed.

Preheat the deep fryer, and remember that the oil that you use for this shouldn't be used for anything else unless you want it to taste like jalapeños.

The beer batter that coats them is one part beer and one part flour. When you mix it, make sure that there are no lumps.

Dunk each pepper in the batter as you want to cook them. If you try to batter them beforehand, the batter will slide off the surface. The peppers are done when they are a medium to dark golden, and they float.

They will be VERY HOT when the come out of the fryer, so let them cool for a few minutes, dunk into your favorite sauce, I like the cooling affect of Ranch.

Have your self a Margarita or your fav beer.

I'm opting for a Margarita!!

Here is a recipe for one of my fav Margaritas, " Baby Phat Cat Margarita"

Ingredients:

1 1/4 oz Tarantula Azul
1/2 oz Triple Sec
1/2 oz Blue Curacao
1 oz Pineapple juice
2 oz Sweet & Sour

How to Make:

Combine ingredients in mixing tin with ice. Shake vigorously. Pour into 14 oz Collins
glass and garnish with a lime wedge.

Enjoy your Friday with your friends and family!!! Love to all!

tO mY DEar FriEnDs

I should have taken pictures of the lovely food that has been given to me and my family.

Day 1:

Speedy and Lisa brought us Mexican Food with all the fixins. During there visit they mentioned that they were looking for a house across the street, Now I want them as Neighbor's for sure :)not that i had any doubts before.

Day 2:

Cristina brought over Black Eyed Pea Soup with corn bread and a yummy spice cake made for me by Breanna. They actually stayed for a couple of hours to visit with me... Ethan made them some tea too. What a nice visit. Oh and it was fun to see Mattie give Cristina her love nibbles.

Day 3:

Peter brought over some beef stew in a huge crockpot that simmered all day, made the house smell amazing. Had enough for leftovers too. Oh and Savanah and April made chocolate chocolate Chip cookies, of course E ate them all.

Day 4:

Kerry and Robert brought us over Lasagna and Garlic Bread a bottle of Chile Wine and a yummy cheese cake.

My Wrist.

I havent been on for a while and I am sad that I havent been able to cook nor bake. Ive been relying on food being delivered to me or picked up by my hubby.

Yes I decided that I needed to fracture my wrist in three places....my life was getting a bit boring so I thought Id spice it up by injuring myself. Ive been depending on wine and pain killers to get me thru this. Im going nuts not being able to take a shower with out a plastic bag tagging along....or not being able to zip up my pants...its fun walking around with my fly open wide for all to see until I find a helping hand.

I appreciate my limbs, I wish they showed me the same amount of love and appreciation. I guess I should give my arm a brake...haha.... it has provided me a handy carrier for my purse.

I'll be back on soon..... love and cheers!

Cold Bean & Corn Salad

This simple salad is very good and very easy. You can make it in a pinch!! I really love making this...it smells so yummy. The Cilantro is very refreshing and the snap of the sweet corn and black beans perfect. So go to your pantry pull out these items: (i know you have'em)

2 cans of black beans

1 can of sweet corn

Now head to your refrigerator and take out your organic (farmers market) veggies. :)

1 Big onion (I like to use purple onion but tonight I used the onions I got from the FM last Sunday) chopped

1 Bunch of cilantro chopped

1 clove of minced garlic

Pinch of salt and pepper

1/2 Jar of Sweet Ancho Chili Relish

(I got mine at HEB...Im sure your local market will have something like it)

Put all the fresh ingredients into a bowl and stir in the 1/2 Jar of Sweet Ancho Chili Relish, salt and pepper.

Refrigerate for at least 30 mins and there you have a beautiful side dish or a dip with corn chips to bring to a friends....

or like me, have it as a meal. and don't forget the wine. I'm going for a red wine tonight, but during the summer a great chardonnay would be perfect and refreshing.

"You have wine with everything" quotes my hubby sitting next to me as am blogging :)

It's simply delicious.

Enjoy!

Jeneeb

Lemony Heavenly Cupcakes

These cupcakes turned out beautiful! It took a bit of work but the outcome was well worth it. Lots of love and mixing went into the cake batter, which turned into creamy goodness after about a thousands turns... J/k :0) As you can see, Mattie loved the taste of the lemons.

There is something heavily about the lemon, simply add a bit of sweetness to it's tartness and you have your self the most amazing flavor. It's used in so many way's and alway's ends up being a fabulous meal or dessert.

I wish I could go to my parents back yard in California and pull all the lemons I needed to make these cupcakes. They have lemon and Orange trees, and many berries to choose from and not to mention a small vineyard my dad built for my mom. The flowers my mother tends too is simply beautiful, pretty much year round. One of my favorite things to do is to sit in the backyard with my parents, playing backgammon drinking gin and tonics. Now thats the making of a good memory.

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Ok enough of this chatter, lets get down to business.

Since it calls for 3 sticks of butter and 5 eggs in the cake alone, I dont make them very often ...these are perfectly portioned snippets of lemony goodness and so rich that you may only need too eat one, Maybe!!! :)

Lemony Heavenly Cupcakes

1 1/2 c. (3 sticks) of REAL butter

3 c. cake flour (no substitutions here--you really need the lightness of cake flour)

1 tsp. baking powder

1/2 tsp. salt

1/2 tsp. baking soda

2 c. sugar

5 large eggs

2 tsp. vanilla extract

4 Tbsp. freshly squeezed lemon juice Zest of 2 lemons (just zest the other lemons before you squeeze them)

1 c. buttermilk

Preheat oven to 325. Line 2 12-cup muffin tins with cupcake liners (I used white)

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 4-5 minutes. Don't go skimping here--you want the mixture to be almost white and super fluffy. This is absolutely essential to the outcome of the cake.

While butter and sugar are mixing, sift together flour, baking powder, salt, and baking soda in a medium bowl. Set aside. After butter and sugar have mixed sufficiently, With the mixer running, add eggs, one at a time, beating to incorporate after each addition. Beat in vanilla, lemon juice, and lemon zest.

With mixer on low speed, alternate adding flour mixture and buttermilk, beginning and ending with the flour mixture and beating until fully incorporated.

Using a standard cookie scoop, place about 2 scoops of batter into each muffin cup. Fill these almost to the top--due to the final texture (again, think super-moist and light pound cake), these cupcakes won't have a nice, curvy crown, but that's okay--no one will ever know or care.

Bake about 20-25 minutes or just until a toothpick inserted into the center of one of the cupcakes comes out clean. You don't want to over bake these even a bit, or they'll start to lose their delicious moisture. Remove from oven and cool completely. Frost with lemon buttercream.

This frosting takes a bit of work, but you will enjoy the out come....sometimes it takes patience achieve amazing results. This is one of those times. Patience is truly a virtue.

Lemon Buttercream Frosting

7 egg whites
Pinch cream of tartar
2 c. sugar
2 Tbsp. light corn syrup
½ c. water
1 lb. unsalted butter at room temperature
2 tsp. lemon extract
Yellow food coloring (optional)

Requires candy thermometer

• Place egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed.
• Add sugar, corn syrup, and water to a pot and swirl or mix with a spoon so that the sugar has the consistency of wet sand and all of the granules are moistened.
• Cook the sugar on high to 235F. At this stage, which candymakers call the soft ball stage, most of the moisture gets cooked out of the sugar.
• Immediately add the cooked sugar to the egg whites, which should be foamy at this point.
• Turn the mixer speed to high and whip the meringue to a medium peak.
• Add the butter in small clumps (about 1½” cubes) and whip until the mixture becomes light and fluffy, and holds together.
  
• Add the lemon extract and food coloring if using and whip to combine.
• Dress up your cupcakes real pretty with this creamy buttery frosting.

The Finished Product!!!!

Find your self a pretty plate, make yourself a cup of tea and relax in your favorite chair.....enjoy a bit of Spring on this wintry day.

Enjoy!

Jeneeb.

Its 21 degree's Outside, its time for some Sunny Happy Lemon Cupcakes

What a perfect day to bring a bit of Spring into the kitchen.....its 21 degrees this Morning here in Texas. brrrrrr. Im going to warm us up with some sunny Luscious Lemony cupcakes with a creamy Lemon Buttercream Frosting. I think that will bring a few smiles to our faces this beautiful chili winter day. I'll post recipe's and pictures after i whip them up.

Love and sweetness to all,

Jeneeb.