We planted rhubarb in our garden three years ago. I read online that you could not harvest until the second year. Well, we had a fantastic crop last year, but the stalks never turned red! This year it is growing great again. I went to our local nursery to ask what I could do to turn them red. It turns out they are a green variety of rhubarb. Who knew! We are using our “green” rhubarb in this coffee cake. It is not quite as pretty as the red, but it tastes great.
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup butter
1/2 cup brown sugar
1 cup sour cream
1 teaspoon vanilla
2 cups fresh rhubarb, chopped
1/2 cup white sugar
1/2 teaspoon ground cinnamon
Preheat oven to 350. In a large bowl, whisk together flour, baking powder, and baking soda.
Beat butter and brown sugar in a separate bowl until smooth.
Stir in sour cream, egg and vanilla.
Add flour mixture and mix all together well.
Spread batter into a greased 9×11 baking dish.
Add the chopped rhubarb to the top.
Combine sugar and cinnamon and sprinkle over the top. If using green rhubarb, you may want to add a little extra sugar.
Bake for 45 minutes and serve.
This is one of those “make it up as you go” recipes. We don’t really have exact ingredients because you can add or delete ingredients you like on your nachos.
2 cups cooked pork carnitas meat or any cooked meat you desire
1 8-ounce cream cheese
1 cup green chili salsa
1 bag of tortilla chips
1 8-ounce bag shredded Mexican cheese blend
Take the first 3 ingredients: cooked meat, cream cheese and green salsa…
Place all in a mixing bowl. Using an electric mixer, mix ingredients together, shredding the meat.
Preheat the oven to 375 degrees. Cover a large baking sheet with tortilla chips. Spoon meat mixture on top.
Sprinkle shredded cheese over the top. Place in the oven for 20 minutes.
While the nachos are in the oven, work on the toppings. We made a quick guacamole with fresh avocados, lemon juice, jalapeno, onion and tomato. You can also use ready made guacamole.
Remove nachos from the oven. Add desired toppings: we put on salsa, fresh tomatoes, green onion, guacamole and sour cream.
Serve immediately and enjoy!
We found this recipe in Sandra Lee’s Semi-Homemade Cooking. Here’s another easy summer salad.
3/4 cup sour cream
2 teaspoons curry powder
1 8-ounce can pineapple chunks
1 avocado, peeled, pitted and cut into chunks
1 red apple, cored and chopped
8 ounces bow tie or farfale pasta
1 teaspoon salt or to taste
Blend together the sour cream and curry powder.
Core and chop the apple into chunks.
Drain the pineapple. Chop the peeled avocado into chunks. Add apple, pineapple and avocado to a large bowl.
Add the dressing and mix together well.
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions.
Drain and rinse with cold water in a colander.
Mix the pasta into the salad, add salt. Chill for about 15 minutes before serving.
In a large bowl, mix sour cream and curry powder. Chop apple and avocado. Drain pineapple and place all in a large bowl. Add the dressing and mix together.
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain and rinse with cold water. Add pasta to the salad along with salt; mix well. Chill in the refrigerator about 15 minutes before serving.
We thought we would post an appetizer for Superbowl this week. We had all the ingredients on hand, so we put them together and put them on scoop chips. Go 49ers!
1 Tablespoon fresh lemon juice
1/4 cup salsa verde
1/2 cup sour cream
2 cups cooked chicken, cubed
1/4 teaspoon salt
Green Tabasco to taste
Pit the avocado and scoop out the fruit. Add the lemon juice.
Smash it with a fork.
Add the salsa and sour cream and stir together.
Stir in the chicken and salt. At this point add tabasco sauce if you wish, according to how hot you like it.
Spoon onto scoop chips and sprinkle a little paprika on top for color.
We had some leftover grilled carne asada from dinner last night. Meg and I decided to make a lunch quesadilla with the grilled steak. You could also substitute cooked chicken and it would be just as delicious.
1 large tortilla wrap
2-3 slices cheese of your choice
Grilled steak (thinly sliced) and peppers
2-3 Tablespoons salsa
Sour cream or guacamole garnish
Place cheese slices over one half of the tortilla.
Cover the cheese with the cooked steak and peppers.
Spoon salsa over the steak.
Fold the tortilla in half .
Place on a panini grill or grill pan and cook until the cheese melts.
Cut the quesadilla into triangles. Serve with sour cream or guacamole garnish.
These are delicious for a weekend breakfast or brunch.
1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1/4 cup unsalted butter, melted
1 cup diced fresh apple, skins on
1/2 cup chopped walnuts
1/4 cup flour
4 Tablespoons sugar
3 Tablespoons unsalted butter at room temperature
1/2 teaspoon cinnamon
Preheat the oven to 375 degrees. Grease the muffin tins or place cupcake papers in the tin.
Sift into a large bowl the dry ingredients: 1 1/2 cups flour
and the rest of the dry ingredients…cinnamon, nutmeg, baking soda and salt.
Sift all into a large bowl.
In a separate bowl, place the eggs, sour cream and melted butter. Stir well.
Dice the apples
Stir the apples into the wet ingredients.
Combine the wet and dry ingredinets well.
Spoon into muffin tin using a 1/4 cup measuring cup.
In a medium bowl, place the ingredients for the topping. Work with your fingers until they resemble large oatmeal flakes.
Top each muffing with the topping
Bake for 20 minutes
Remove from the oven and cool for about one hour.