I have this theory that some foods that are so divinely tasty are the foods we get in heaven. Obviously we probably won't need to eat there but hey if you could choose food for a buffet in heaven what would your favorites be? Here are my top choices along with some recipes to go with them....
1. Favorite Appetizer -
GUACAMOLE
I love guacamole so much that
I ate it everyday for lunch during my entire freshman year of high school. This recipe makes some seriously heavenly
guacamole!
GUACAMOLE
3 medium avocados, seeded
peeled,and diced
3 cloves garlic, minced
1 onion, finely minced
1 medium jalapenos, deviened
seeded and diced finely or 1 can green chili
2 tablespoons cilantro,
chopped
1 lime, juice of
3 medium ripe tomatoes,
chopped
salt and pepper (fresh
grated)
chili pepper or adobo (dash)
Mash avocados till smooth but
with some chunks. Add rest of
ingredients and mix together.
2. Favorite Drink - WATERMELON AGUA FRESCA
I first tasted this at a
little snack bar off a Mexican themed market.
It tastes exactly like you would imagine sticking a straw in a fresh
melon would taste like. It is absolutely
amazing!
WATERMELON AGUA FRESCA
2 cups cold water
2 cups watermelon, rind
removed, seeded and chopped into cubes
2 tablespoons sugar
1 tablespoon lime juice
In a blender or food
processor, combine water, watermelon, sugar, and lime juice until smooth.
Pour mixture through a
strainer into a pitcher, forcing through most of the pulp. Chill at least 30 minutes before
serving. Serve with or without ice
cubes. As a decorative touch, add slices
or chunks of watermelon
3. Favorite Soup - HOT AND
SOUR SOUP
Literally every time I eat
this soup it makes me so incredibly comforted and happy. I don't know what it is about the yummy,
vinegary goodness but it is definitely a cure for what ails you.
HOT AND SOUR SOUP
1 1⁄4 cups water
3⁄4 cup canned bamboo shoot,
drained
4 large dried shiitake
mushrooms
2 teaspoons dark sesame oil
8 ounces boneless skinless
chicken breasts, cut into 2 in thin strips
2 cups fresh mushrooms,
sliced
1⁄3 cup green onion,
including tops, sliced
2 1⁄2 cups chicken stock
2 -3 tablespoons soy sauce
2 teaspoons honey
1 1⁄2 tablespoons cornstarch
8 ounces firm tofu, cut into
2 in thin strips
2 tablespoons rice vinegar or
2 tablespoons white wine vinegar
1⁄4 teaspoon hot red pepper
sauce (to taste)
In a small saucepan, bring 1
cup of the water to a boil. Place the bamboo shoots in a small heatproof bowl
and pour 1/2 cup of the boiling water over them; let soak for 5 minutes then
drain. Add the dried mushrooms to the water to the water remaining in the
saucepan and let soak for 15 minutes. Drain the mushrooms through a sieve,
reserving the soaking liquid. Slice the mushrooms, discarding the stems. In a large saucepan, heat the oil over
moderate heat. Add the chicken and sauté for 4 minutes or until no longer pink on
the outside. Add the soaked mushrooms, fresh mushrooms, green onions, stock,
soy sauce, honey, and mushroom soaking liquid. Bring the sauce pan mixture to a
simmer. Meanwhile, in a small bowl, mix
the cornstarch with the remaining 1/4 cup water. Stir the cornstarch mixture
into the simmering soup and cook for 5 minutes. Stir in the tofu, vinegar, and
red pepper sauce. Cook until the tofu is heated through.
4. Favorite Salad - WILTED SPINACH SALAD
This is an old fashioned recipe that I can remember my grandmother making, it also has the sweet sour thing going on that my favorite soup does.
WILTED SPINACH SALAD WITH BACON
DRESSING
4 slices bacon
2 eggs
2 teaspoons white sugar
2 tablespoons cider vinegar
2 tablespoons water
1/2 teaspoon salt
1 pound spinach
1/4 pound fresh mushrooms,
sliced
Place bacon in a large, deep
skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
Reserve 2 tablespoons bacon fat. Place
eggs in a saucepan and cover completely with cold water. Bring water to a boil.
Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.
Remove from hot water, cool, peel and cut in wedges. Return 2 tablespoons bacon
fat to skillet, stir in sugar, vinegar, water and salt. Keep warm. Wash and
remove stems from spinach, dry thoroughly and break into pieces in salad bowl.
Pour warm dressing over and toss until coated. Top salad with mushrooms and
bacon, garnish with egg.
5. Favorite Main Course - GRILLED BEEF BRISKET
I love bbq as long as it is made over charcoal. There is something about the scent of charcoal that instantly has my mouth watering. Here is a great recipe that Famous Daves uses for their brisket.
FAMOUS DAVE’S BRISKET
5 - 6 pounds beef brisket,
lean flat only
1 cup Famous Dave’s Beef
Marinate
2 tablespoons Famous Dave’s
Steak and Burger seasoning
2 onions, peeled and cut into
strips
6 whole garlic cloves
2 cups red wine
2 cups beef stock
1 bottle Famous Dave’s Texas
Pit BBQ Sauce
Place brisket in a Ziploc
bag. Pour Famous Dave’s Beef Marinate over top. Seal and refrigerate overnight.
Pull brisket from bag and wipe off any excess marinate. Discard bag and
marinate. Season both sides of brisket with Famous Dave’s Steak and Burger
seasoning. Preheat oven to 300 degrees.
Heat heavy bottom roasting pan on medium heat with 3 tablespoons of olive oil.
Add brisket and brown both sides until a crust forms. Remove brisket and set
aside. Add onions and garlic to pan and brown, stirring frequently. Add red
wine and scrape bottom of pan to reduce any yummy bits. Reduce wine by half.Add
brisket back into pan placing over onions and garlic. Pour in beef stock and
bring to a boil. Cover pan with lid or foil. Place in oven and roast for 2
hours. Remove brisket from oven, and
skim off any fat that has formed on top. Stir in Famous Dave’s Texas Pit BBQ
Sauce and recover and place back into oven for additional 45 minutes to 1 hour
or until fork tender. Remove brisket
from pan and slice across grain into 1/4 inch slices. Spoon sauce over and
serve.
6. Favorite Side Dish - JALAPENO POPPER MASHED POTATOES
The name on this says it all - decadent appetizer meets comfort food creamy side dish, what's not to love?
JALAPENO POPPER MASHED
POTATOES
5 red potatoes, cubed
salt to taste
1/2 cup butter, divided
5 green onions, chopped
1 jalapeno pepper, seeded and
minced, or more to taste
2 cloves garlic, minced
1/2 (8 ounce) package cream
cheese, softened
1/2 cup sour cream
Place potatoes into a large
pot and cover with salted water; bring to a boil. Reduce heat to medium-low and
simmer until tender, about 15 minutes. Drain and transfer potatoes to a large
bowl. Melt 1/4 cup butter in a skillet
over medium heat; cook and stir green onions, jalapeno pepper, and garlic until
soft and fragrant, 3 to 4 minutes. Mix green onion mixture and cream cheese
together in a bowl; add remaining 1/4 cup butter and stir until butter melts.
Add sour cream and mix well. Mix cream
cheese mixture with the potatoes using a potato masher until most of the lumps
are gone; season with salt.
7. Favorite Dessert - DEBORAH'S EXTREME CHOCOLATE CAKE
If ever a cake would be called divine, then this is it! This cake is made completely by scratch but it really isn't as hard as it sounds and the taste is eye rolling back in your head good!
DEBORAH’S EXTREME CHOCOLATE
CAKE
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa
powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Frosting
Ingredients
3/4 cup butter (or margarine)
1 1/2 cups unsweetened cocoa
powder
5 1/3 cups confectioners'
sugar
2/3 cup milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees F
(175 degrees C). Grease and flour two 9 inch cake pans. This cake is known for
sticking, you may want to cut out parchment circles to fit your pan, place in
bottom of pan. If you use cocoa powder instead of flour, you won't get that
white residue. Use the first set of
ingredients to make the cake. In a medium bowl, stir together the sugar, flour,
cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and
vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by
hand. Pour evenly into the two prepared pans (note that the batter will be
thin, it's supposed to be - promise!).
Bake for 30 to 35 minutes in the preheated oven, until a toothpick
inserted comes out clean. Cool for 10 minutes before removing from pans to cool
completely. The times are approximate, it can take longer depending on the
weather and your oven. To make the
frosting, use the second set of ingredients. Cream butter until light and fluffy.
Stir in the cocoa and confectioners' sugar alternately with the milk and
vanilla. Beat to a spreading consistency.
Split the layers of cooled cake horizontally, cover the top of each
layer with frosting, then stack them onto a serving plate. Frost the outside of
the cake.