Sunday, May 24, 2009

Angel Hair Pasta with Pesto

2 1/2 cups fresh basil

3 cloves garlic
2 stems of parsley
3 Tsp. roasted pine nuts
3/4 cup olive oil
1/2 cup parmesan cheese
pinch of salt
pinch of black pepper
1 1/4 lb angel hair pasta

In a food processor place basil, garlic, pine nuts, parsley, salt and olive oil and process until smooth. Pour into a bowl. Stir in parmesan cheese. 

Cook the pasta in a large saucepan with salted boiling water according to the package. Cook until "al dente" or until it offers only a slight resistance when bitten into. not over-cooked or under-done.

Just before draining take about 4 Tablespoons of the cooking water and stir into pesto sauce. Drain the pasta and toss with the sauce. You can use more or less pasta sauce to taste. Serve immediately.

Grate fresh parmesan cheese over the tops of each serving.

by: kayla

Tres Leches Cake (three milks cake)


1/2 cup unsalted butter 
1 cup sugar 
5 large eggs 
1 teaspoon vanilla extract, divided 
1 1/2 cups flour 
1 1/2 teaspoons baking powder 
1 cup milk 
1 (14-ounce) can sweetened condensed milk 
1 (12-ounce) can evaporated milk 
1 1/2 cups whipping cream 
1/4 cup powdered sugar 

1. Preheat oven to 350°. Grease and flour a 13- x 9-inch baking dish.

2. Beat butter and sugar at medium speed with an electric mixer until fluffy; mix in eggs and 1/2 teaspoon vanilla. Combine flour and baking powder; add gradually to butter mixture, stirring to blend. Pour batter into prepared dish, and bake at 350° for 30 minutes or until wooden pick inserted in center comes out clean. Pierce cake with a fork all over.

3. Combine the 3 milks, and pour on top of cake; cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.

4. Beat whipping cream, powdered sugar, and remaining vanilla at medium-high speed with an electric mixer until thick; spread over cake, and serve.

By: kayla

Texas Cavier

This is delicious! I suggest EVERYONE try this one...

3 large tomatoes chopped
1 each chopped up of green peppers, yellow peppers and red peppers, you can add some orange too if the have them in the store
1 bunch of green onions chopped
1 bunch of cilantro chopped
2 cans blackeyed peas with jalapenos (drain one can)
1 can of corn drained
2-3 garlic cloves crushed
1 large bottle of Zesty Italian Dressing
mix it all together and let it sit over night in the refridgerator so the flavors will mix.
Eat wtih chips.

by : kayla

The BEST coleslaw...

ok i have always hated coleslaw until i tried this new kind my mom made up and its AMAZING i couldnt get jeremy to stop eating it :)

5 cups shredded cabbage 
1/2 cups almonds, toasted 
1 1/2 cups dried cranberries 
1/2 cup celery, diced 
1/4 cup chopped green onions, white and green parts 
1/2 cups chopped green bell pepper 
1/2 cup mayonnaise 
1 tablespoon sweet pickle relish 
1 tablespoon honey mustard 
1 tablespoon honey 
Salt and pepper 
Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large plastic bowl with a snap-on lid. Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve. Pour dressing over slaw just before serving. Stir well.

by: kayla


1 lb Fresh Fish (Ahi, Ono or Mahimahi) in 2 oz strips

Olive Oil
Fresh herbs, garlic, salt & pepper (marinate fish in this for 1 hour before grilling)
Flour (or Corn...we like corn) tortillas (fajita size)

Salsa Fresca:
Combine or blend the following 1 hour before serving:
1 Large Ripe Tomato, Finely Diced
¼ Round Onion, Diced
1 T Cilantro, Minced
1 Large Clove Of Garlic, Crushed
½ Green Bell Pepper, Minced
Chili Flakes, Pinch
Lemon Juice
Salt & Pepper

Creamy Garlic Dressing:
Combine in blender until creamy:
1 Pt Buttermilk
1 Pt Mayonnaise
10 Cloves Peeled Garlic
¼ C Parsely (Italian), Minced
1 Medium Round Onion, Diced
1 T Mustard
Salt & Pepper

To assemble:
Grill strips of fresh marinated fish until medium done, reserve.
Warm tortillas by grilling or steaming. Place a bed of lettuce or your favorite greens (cabbage) on tortilla. Top with grilled fish, creamy garlic dressing and salsa fresca. 
Garnish with cilantro and a lime wedge.
Serve immediately. Enjoy!
by: kayla

Friday, May 22, 2009


Hey me familia, good idea on the blog but I think that we should make a rule so this blog acctually gets used. Everyone should try to post something that they have tried or made so that everyone can enjoy. love ya'll