Homemade Pimento Cheese

Thank you so much to the folks over at Tabañero for sending me two free bottles of their amazing hot sauce. I use it in a lot of recipes…but this one is my favorite.

tabanero

Homemade Pimento Cheese | Sarafina's Kitchen

  • 8 oz sharp shredded cheddar
  • 4 oz diced pimento; drained
  • 4T mayo
  • 2T green onion
  • 2t garlic powder
  • 5-6 dashes Tabañero
  1. Mix together. Seriously. That’s it.
  2. Makes awesome grilled cheese or put it in a Mason jar and use a spoon and some crackers.

Bread Crumb Salsa

Bread Crumb Salsa | Sarafina's Kitchen

  • ½ cup + 2 tablespoons extra-virgin olive oil
  • Salt and coarsely ground pepper
  • One 1 1/2-pound plain focaccia bread, cut into 1/2-inch pieces
  • ½ cup minced shallots
  • ¼ cup red wine vinegar
  • ¼ cup drained small capers
  • 2 tablespoons minced fresh thyme
  1. Preheat the oven to 350.
  2. Working in batches, pulse the focaccia in a food processor or blender until it is chopped into crumbs.
  3. Transfer the crumbs to a large bowl and toss with 2 tablespoons of the extra-virgin olive oil.
  4. Spread the bread crumbs on a large rimmed baking sheet and bake them for about 30 minutes or until browned, turning and stirring occasionally, until the crumbs are dry and golden.
  5. Let cool.
  6. In a large bowl, mix the shallots with the vinegar and let stand for 15 minutes.
  7. Add the capers and thyme, then slowly whisk in the remaining ½ cup of olive oil until blended.
  8. Add the bread crumbs, season with salt and pepper and toss well.

Marinated Mushrooms and Asparagus Salad

Adapted from FigandFork.com 

Marinated Mushrooms and Asparagus Salad | Sarafina's Kitchen

  • 1 pound of mushrooms, quartered
  • 1 pound asparagus, bottom two inches cut off
  • 1 bunch scallions chopped large
  • 5 cloves garlic, chopped
  • 1 small zucchini, quartered lengthwise and sliced thin
  • a small bunch chives, cut one inch long
  • 2 tablespoons capers
  • 2 tablespoons fig balsamic vinegar
  • 2 tablespoons olive oil

Fill a large pot of water for blanching and bring to a boil. Add salt until it tastes like the ocean.

  1. While you are waiting for the water to boil, coat a sauté pan with oil and turn to high heat. Add the mushrooms to the hot pan and let them sit for a minute to gain color. Shake them every minute or two to brown them on all sides. After five minutes and when they are deeply browned, add the chopped garlic. Gently toss or stir a few times, then remove from heat and place in a mixing bowl. Add the vinegar and scallions. Toss and let cool.
  2. Blanch the asparagus in the boiling salted water for two minutes. Remove and shock in ice water. Let sit in the ice water to completely cool, about two minutes. Remove and cut each spear in thirds on a bias and add to the mushroom bowl.
  3. Finally add your fresh chives, capers, and zucchini. Season with salt and pepper, and then toss one last time. Keep in the refrigerator until served. This will hold up well for three days.

Honey Salmon in Foil

from DamnDelicious.net

Honey Salmon in Foil | Sarafina's Kitchen

  • 1/4 cup honey
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon fresh thyme leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 2 pounds salmon
  1. Preheat oven to 375 degrees F. Line a baking sheet with foil.
  2. In a small bowl, whisk together honey, garlic, olive oil, white wine vinegar, thyme, salt and pepper, to taste.
  3. Place salmon onto prepared baking sheet and fold up all 4 sides of the foil. Spoon the honey mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.
  4. Place into oven and bake until cooked through, about 15-20 minutes.*
  5. Serve immediately.

*Baking time may need to be adjusted depending on the thickness of the salmon.

Palak Pulao (Spinach Pulao)

Thanks so much to Martine over at Robert Rose for sending me this cookbook! I’m so excited to try more recipes soon. :)

Sarafina's Kitchen | Spinach Pulao

from Complete Book of Indian Cooking – Suneeta Vaswani

  • 2 cups Indian Basmati Rice
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 4 tbsp chopped green chiles, preferably serranos
  • 1 tbsp coarsely chopped garlic
  • 1 ½ lbs fresh spinach, finely chopped
  • 1 tsp cumin powder
  • ½ tsp turmeric
  • 2 tsp salt or to taste
  • 4 tbsp freshly squeezed lime or lemon juice
  1. Place rice in a large bowl with plenty of cold water and swish vigorously with fingers. Drain. Repeat 4 or 5 times until water is fairly clear. Cover with 3 to 4 inches cold water and set aside to soak for at least 15 minutes or for up to 2 hours.
  2. In a large saucepan, heat oil over medium heat. Add cumin seeds, chiles, and garlic and sauté for 2 minutes. Add spinach, cumin, and turmeric and sauté for 2 minutes. Drain rice and stir into saucepan. Pour in 3 ½ cups cold water and add salt.
  3. Cover and bring to a boil over high heat. Reduce heat as low as possible and cook, covered with a tight-fitting lid, without peeking, for 15 minutes. Lift lid and quickly sprinkle lime juice over rice. Cover and continue to cook for 10 minutes.
  4. Remove from heat and set lid slightly ajar to allow steam to escape. Let rest for 5 minutes. Gently fluff with fork and carefully spoon onto platter to serve.

Courtesy of Complete Book of Indian Cooking by Suneeta Vaswani 2014 © www.robertrose.ca Reprinted with publisher permission.

Shrimp and Crab Enchiladas

Shrimp and Crab Enchiladas | Sarafina's Kitchen

  • 8 oz can lump white crab meat, drained
  • 2 c frozen, fully-cooked salad shrimp (no need to thaw)
  • ½ c salsa verde , divided
  • 1  c shredded Mexican blend cheese, divided
  • 1  c grated or shredded cojita cheese, divided
  • ½ c sour cream
  • 2 tbsp butter
  • 2 tbsp flour
  • ½ tsp. chipotle chili powder
  • ¼ tsp. ground cumin
  • pinch of kosher salt
  • 1 ½ c chicken broth
  • ¼ c half and half
  • 8 corn or flour tortillas
  • parsley for garnish, optional
  1. Preheat oven to 375°. Spray a 9 x 13 baking dish with cooking spray.
  2. In a medium bowl, stir together crab, shrimp, ¼ c salsa, ½ c Mexican blend cheese, ½ c cojita cheese, and sour cream.
  3. Spoon about ⅓ c of this filling down the center of each tortilla, fold sides to the middle to cover filling, and place rolled enchiladas seam side down in the prepared baking dish. Enchiladas should fit tightly together in the pan.
  4. Melt butter in a skillet over medium heat.
  5. Whisk in flour until combined.
  6. Slowly add chicken broth about ¼ c at a time, whisking constantly to keep mixture smooth.
  7. When all chicken broth is added, bring to a simmer.
  8. Stir in chili powder, cumin, salt, ½ c Mexican blend cheese, ½ c cojita cheese , ¼ c salsa, and half and half.
  9. When cheese is melted, turn off heat and pour sauce evenly over prepared enchiladas.
  10. Cover dish with foil, and bake for 30 minutes.
  11. Remove foil, and sprinkle remaining cheese over the top.
  12. Bake an additional 5-10 minutes until cheese is melted and bubbly. You can also place it under the broiler for 5 minutes, but keep an eye on it so the cheese doesn’t burn.
  13. Serve enchiladas and garnish with chopped parsley if desired.

Cowboy Beans

I got this recipe from my Dad.  He made these for Jackson’s birthday party, and everyone went crazy for them.  They’re great for parties and potluck meals.  We served them with brisket and coleslaw.

Cowboy Beans | Sarafina's Kitchen

Photo by: Jeff Boettcher

  • 1 pound lean ground beef
  • 1/2 cup chopped onion
  • 1/4 cup ketchup
  • 1/4 cup barbecue sauce
  • 1/4 c. granulated sugar
  • 1/4 c. brown sugar
  • 2 tbsp. sorghum or other molasses
  • 1 tbsp. chili powder
  • 1 tsp. salt
  • 1 tsp. pepper
  • 2 tbsp. mustard
  • 1 can (approx. 16 ounces) pork ‘n beans
  • 1 can (approx. 16 ounces) butter beans, drained
  • 1 can (approx. 16 ounces) kidney beans, drained
  • 1 can (approx. 16 ounces) pinto beans, drained
  • 1/2 lb. bacon, cooked and crumbled
  1. Cook ground beef until browned, breaking up and stirring as it cooks.
  2. Add onion and cook until tender; drain off excess grease.
  3. Add remaining ingredients, except bacon.
  4. Put in casserole or crock pot and top with bacon crumbs.
  5. Bake at 350° for an hour, or cook in covered slow cooker or crockpot on HIGH for 1 hour, then reduce heat to LOW and cook 2 to 4 hours.

 

Puffed Pastry Pizza

from thepioneerwoman.com

Puffed Pastry Pizza | Sarafina's Kitchen

  • 1 whole Sheet Frozen Puffed Pastry
  • Olive Oil For Brushing
  • 1/2 cup Fresh Mozzarella, Grated
  • 1 Tablespoon Butter
  • 8 ounces, weight Mushrooms, Washed And Sliced
  • 2 cloves Garlic, Minced
  • 1/4 cup White Whine
  • Salt And Pepper, to taste
  • 8 whole Yellow And/or Red Grape Tomatoes, Halved
  • 1/4 cup Goat Cheese (chevre)
  • 12 whole Basil Leaves (chiffonade)
  1. Thaw the puffed pastry on the counter for 45 minutes or in the fridge for several hours.
  2. When thawed, carefully open the sheet, then slice it in half down the middle. Place both halves on a baking sheet lined with parchment or a baking mat.
  3. Preheat oven to 415 degrees, then start on the pizza toppings.
  4. In a large skillet over medium-high heat, saute mushrooms and garlic in the butter for 2 minutes, then pour in the wine and season with salt and pepper. Allow to continue cooking for 5-7 minutes, until mushrooms are cooked down and liquid is mostly gone. Remove from heat and set aside.
  5. To build the pizzas: Brush a thin layer of olive oil in the center part of each half of puffed pastry.
  6. On each half, sprinkle on half the cheese so that it covers all but a 1/2 inch border all around the pastry.
  7. On one half, sprinkle on the cooked mushrooms. On the other half, sprinkle on the halved tomatoes. Press both mushrooms and tomatoes lightly into the cheese.
  8. Place the pan in the oven and bake for 15 minutes pastry could go crazy and puff up in areas here and there, but don’t worry! It’ll be fine.
  9. Remove from the oven and sprinkle the goat cheese crumbles on both halves. Allow the pizzas to sit for 10 minutes. If there are any big air bubbles/puffs, just give them a little smush or wait and they’ll calm down.
  10. Sprinkle on basil, slice into pieces, and serve!

Shrimp Fried Rice

Adapted from therecipecritic.com

Shrimp Fried Rice | Sarafina's Kitchen

  • 3 cups cooked rice
  • 1 lb shrimp, peeled and deveined
  • 2 Tbs sesame oil
  • 1 small white onion, chopped
  • 1 cup frozen peas and carrots, thawed
  • 2-3 Tablespoons soy sauce (more or less to taste)
  • 2 eggs, lightly beaten
  • 2 Tbsp chopped green onions (optional)
  1. Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Sauté shrimp 3-5 minutes, until cooked through.
  2. Add white onion and peas and carrots and fry until tender.
  3. Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
  4. Add the rice to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

 

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