adventures of mascarah.

[Life: Make] Homemade Vanilla Soda Float

SODA:

2 cups sugar
1 cup water
1 tablespoon vanilla extract
8 or 9 oz of seltzer (carbonated water)
Splash of milk
cubed or crushed ice

+ One generous scoop of your favorite vanilla. I’m still a Blue Bell fan, tried and true.

[Life: Make] Peppermint Bark

Ingredients

• 14 oz. of white chocolate chips or dark chocolate chips (use the good stuff, guys!)
• 6 regular sized candy canes, crushed up
• 1 teaspoon of peppermint extract

Break up peppermint candy into little pieces. Melt the chocolate according to the instructions on the box. Once melted, add the peppermint extract and stir.

Pour the melted chocolate (I like to layer white on top of dark but you could do any type of chocolate of course!) out onto a cookie sheet lined with wax paper and spread with a spatula. Sprinkle the peppermint candy chunks on to the chocolate and gently press  in with yours hands.

Place in the freezer for 5 minutes or until hardened. Break into pieces and serve or store in the fridge or a tupperware (or gift them in a cute holiday tin!)

[Life: Make] Super Stuffed Baked Potato

Is there a better comfort food than an overstuffed potato? To me, maybe only Mac & Cheese.

Ingredients
• 4 medium russet potatoes
• 8 ounces 90%-lean ground beef
• 1 cup broccoli florets, finely chopped
• 1 cup water
• 1 cup reduced-fat Cheddar cheese, divided
• 1/2 cup reduced-fat sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 3 scallions, sliced

Directions
Pierce potatoes all over with a fork. Place in the microwave and cook at 50% power, turning once or twice, until the potatoes are soft, about 20 minutes.

Meanwhile, brown meat in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl. Increase heat to high, add broccoli and water to the skillet, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat.

Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop the insides out into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup Cheddar, sour cream, salt and pepper to the potato insides and mash with a fork or potato masher. Add scallions and the potato mixture to the broccoli and meat; stir to combine.

Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese. Microwave on high until the filling is hot and the cheese is melted, 2 to 4 minutes.

[Life: Make] The Perfect Chicken Sandwich

Want to pack a lunch that takes you under 15 minutes to make and will still taste yummy by the time lunch time rolls around?

On Sunday night marinade your chicken breast (do this the night before) in vegetable oil, thyme, garlic, salt, and pepper and a dash of paprika. Preheat oven to 425 degrees. Take out of marinade and then dusted with cornmeal and put on a baking sheet. Bake for 7 minutes each side. While chicken is cooking, take out 2-3 slices of thick cut bacon and cook in veggie oil in a pan (can cook in advance as well and store overnight). Chop up lettuce, jalapenos, and a beefy tomato. Toast a roll or wheat bread. Place the cooked chicken on the roll/bread, add a dash of mustard/sirarcha (and mayo if you’re into that thing) add, bacon, some lettuce, tomato, jalapeno & a few slices of pickle for dessert. Awesome with traditional potato chips.

Delicious.

[Life: Make] Green Chili Mac n Cheese

This is one of my favorite dishes from down south. I discovered it at Moonshine in Austin, one of my favorite restaurants there. I’ve attempted it at home a couple of times and can’t seem to make it as good as they can.
Ingredients:

• 10 ounces of penne or elbow pasta
• 4  tablespoons of  flour
• 6 tablespoons butter
• 2 1/2  cups of low fat milk
• 1/2 cup of spicy salsa
• 2  cups of shredded Monterey Jack cheese
• 1  can chopped green chiles, undrained
• 1/4 cup of diced poblano chile
• 1/4 cup of diced red onion
• 2 jalapenos, diced
• 3 tablespoons chopped cilantro
• 1 cup fresh finely ground bread crumbs
• 1 tablespoon of minced garlic
• 3/4  teaspoon  salt
• 1/4  teaspoon  pepper
• Pinch of paprika

Heat oven to 350°. Grease a baking dish. Cook pasta in boiling salted water following package directions. Drain and rinse well. In a saucepan over medium heat, melt 4 of the tablespoons of butter. Stir in flour and pepper until it bubbles.  Gradually add the milk, stirring constantly. Cook, stirring constantly, until thick. Stir in salsa, chile peppers, and cheese. Cook, stirring, until cheese is melted. Add salt to taste Combine with the drained pasta; stir in cilantro. Pour into baking dish.

Combine the remaining 2 tablespoons melted butter with the bread crumbs and sprinkle over the macaroni and cheese. Sprinkle with paprika.

Bake for 25 minutes. Put under broiler for a minute if you want a crunchy top. Yumm!

[Recipe via About.com]

[Life: Make] Homemade Granola

Looking for a good snack for work that takes literally 5 minutes to make and keeps for a week? Look no further.

Ingredients:

2 cups rolled oats
1 teaspoon cinnamon
1 teaspoon salt
3 tablespoons plus 1 teaspoon vegetable oil
1/4 cup honey
1/4 cup firmly packed light brown sugar
1 teaspoon pure vanilla extract
1/3 cup slivered almonds
1/3 cup whole hazelnuts
1/3 cup golden raisins
1/3 cup dried cherries

Instructions:

Preheat the oven to 325 degrees F. Get out a large baking pan/sheet.

In a large bowl, toss the oats and nuts with the cinnamon and salt. In another  bowl, stir together the oil, honey, brown sugar, and vanilla. Whisk until fully combined. Pour the honey mixture over the oats/nuts until all are coated. Pour the mixture into baking pan. Spread it out evenly.

Stir every 5 minutes until lightly browned for about 30 minutes. Cool and add fruit. Store in an airtight container.

Note: Tastes extra good with a sliced fresh banana, strawberry & blueberries and soy milk. Yumm!

[Life: Make] Chicken Enchiladas

• 3 tablespoons vegetable oil
• 1 1/2 pounds skinless boneless chicken breast
• Salt and pepper
• 2 teaspoons cumin powder
• 2 teaspoons garlic powder
• 1 red onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen corn, thawed
• 5 canned whole green chiles, coarsely chopped
• 4 canned chipotle chiles, minced
• 1 large can stewed tomatoes
• 1/2 teaspoon flour
• 16 corn tortillas
• 1 1/2 cups enchilada sauce canned
• 1 cup shredded Monteray Jack Cheese
• Garnish with chopped cilantro leaves, chopped scallions, chopped tomatoes

Directions

Coat large saute pan with oil. Season chicken with salt and pepper. Cook chicken over medium heat. Sprinkle chicken with cumin, garlic powder before turning. Remove chicken from pan and set aside for a bit.

Saute onion and garlic until tender. Add corn and chiles. Add canned tomatoes, saute 1 minute. Pull chicken breasts apart by hand into bite sized pieces. Add chicken to pan, combine with vegetables.

Microwave tortillas for 30 seconds to make them soft. Coat the bottom of a baking pan with enchilada sauce. Dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling and put in pan, seem side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, and chopped tomatoes.

[Recipe by the lovely Tyler Florence]

[Life: Make] Quick & Easy Mexican Salad

1/3 head of red cabbage
1 head of lettuce
4 green onions
1/2 cup ground beef cooked (or chicken or tofu or shrimp)
1 onion diced
1 tomato diced
5 oz of sliced black olives
2 cups of tortilla chips, smashed into bite sized pieces
1 small bunch of cilantro leaves
1 diced avocado
1 cup grated cheddar cheese (or monteray jack or cojita)

Mix all together and toss with a dressing of your choice.

My favorite is Chipotle-Lime:

1/2 cup olive oil
1/4 cup fresh lime juice
1 teaspoon minced garlic
1 tablespoon minced chipotle peppers
1/4 cup roughly chopped fresh cilantro
2 teaspoons ground cumin
Kosher salt and freshly cracked black pepper to taste

Whisk together and voila!

[Life: Make] Easy Breezy PUMPKIN PIE

I don’t know what says October to me more - insane halloween costumes or pumpkin pie? This month I’m opting for both, and multiple times on the latter. Here’s round 1.

Ingredients

• 1 cup cooked and pureed pumpkin, drained through a strainer
• 3/4 cup creme fraiche
• 1/3 cup brown sugar, firmly packed
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 2 large eggs, beat lightly
• 1 teaspoon vanilla
• 2 tablespoons brandy (or a dark brown rum)
• 1 (10 or 12 inch) prebaked pie shell (I was lazy and bought one at Whole Foods)

Directions

Preheat oven to 300. In a large mixing bowl, combine the pureed pumpkin, creme fraiche, brown sugar, salt, cinnamon, ginger, and cloves and whisk together until thoroughly blended. Stir in the eggs, vanilla, and brandy or rum. Whisk again until thoroughly blended.

Pour the pumpkin mixture into the pie shell and move it around until it is even. Bake for about 1 hour, until it sets in the center.

[Recipe from FoodNetwork.com] If you’re ambitious, here’s a homemade shell recipe.

[Life: Make] FRITO PIE.

One of my Texan favorites (not sure if it originates there, but it sure is popular there). Great to eat on sad days, gray days, days after too much drinking, and days when you just need a little bit of comfort.

Ingredients:

4 cups of Frito chips
2/3 cup chopped onion (I prefer red)
2 fresh, raw jalapenos, diced
19 ounces of chili (from a can or homemade leftover chili)
1 1/2 cup of sharp shredded cheddar (or monteray jack or cojita)
2 cups of cherry tomatoes or 2 beefsteak tomatoes*
1 avocado (for garnish)*
1/3 cup of fresh spinach*

*optional

Directions:

Pour 2 1/2 cups of Fritos in to an oven-friendly pan (3” deep). Pour in chili. Layer jalapenos, 1/2 cup of cheese and onions on top of chili. Top with corn chips. Bake at 375 degrees for 25 minutes. Top with remaining cheese and bake 5 minutes more. Garnish with avocado, fresh spinach (and/or sour cream if you’re a fan) Serves 4-5.