4 T corn oil
4 corn tortillas, torn in large pieces
2 cloves elephant garlic, minced
1 1/2 T epazote (this is a fresh herb found in Mexican markets) omit if you can't find
1 cup onion puree
2 cups tomato puree (I did 6 oz tomato paste and 8 oz tomato sauce)
1 T cumin
2 t chili powder
3 bay leaves
8 cups chicken stock
dash cayenne pepper
4 chicken breasts cooked and chopped
1 avocado, diced
1 C. cheddar cheese, shredded
1 C. Monterrey jack cheese
6 corn tortillas cut in strips and fried (I used tortilla chips)
*In a large stock pot, heat corn oil. Saute epazote, garlic, and tortillas briskly until soft. Add onion and tomato purees.
*Bring to a light boil. Add cumin, chili powder, bay leaves, and chicken stock. Simmer and add salt and cayenne. Continue to cook for 45 min
*Remove bay leaves. Puree mixture and return to heat for 20 min.
*Place chicken avocado, fried tortillas and cheese in a bowl pour soup mixture over and serve immediately.
***I added corn and black beans to the soup, good flavor but made it much thicker.
Saturday, January 29, 2011
Onion Puree
Ok I made this up the other day because I needed onion puree for another recipe so here is what I came up with.
2 T butter
1 small white onion chopped
1 sprig Thyme
1 bay leaf
2 cloves of garlic chopped
1 clove of black garlic (this it totally optional it is not easy to find)
1T dry white wine
1t Sherry vinegar
I sauteed everything together until onions were clear then I removed the thyme sprig and bay leaf, then I poured the mixture into a blender and added a little chicken broth and pureed it until smooth,
2 T butter
1 small white onion chopped
1 sprig Thyme
1 bay leaf
2 cloves of garlic chopped
1 clove of black garlic (this it totally optional it is not easy to find)
1T dry white wine
1t Sherry vinegar
I sauteed everything together until onions were clear then I removed the thyme sprig and bay leaf, then I poured the mixture into a blender and added a little chicken broth and pureed it until smooth,
Monday, January 17, 2011
Southwestern Egg Rolls
INGREDIENTS
2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying
DIRECTIONS
Rub 1 tablespoon vegetable oil over chicken breast.
In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat.
Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper.
Cook and stir 5 minutes, until well blended and tender.
Remove from heat and stir in Monterey Jack cheese so that it melts.
Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks.
Arrange in a medium dish, cover with plastic, and place in the freezer.
Freeze at least 4 hours.
In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying
DIRECTIONS
Rub 1 tablespoon vegetable oil over chicken breast.
In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat.
Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper.
Cook and stir 5 minutes, until well blended and tender.
Remove from heat and stir in Monterey Jack cheese so that it melts.
Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks.
Arrange in a medium dish, cover with plastic, and place in the freezer.
Freeze at least 4 hours.
In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
Saturday, December 11, 2010
snickers fudge
Ingredients
6 Snickers candy bars (2.07 ounces each)
3 cups sugar
3/4 cup butter, cubed
2/3 cup evaporated milk
2 cups (12 ounces) semisweet chocolate chips
1 jar (7 ounces) marshmallow creme
1 teaspoon Spice Island® Pure Vanilla Extract
Directions
Line a 9-in. square pan with foil. Butter the foil and set pan aside. Cut candy bars into 1/2-in. slices; set aside.
In a heavy saucepan, bring sugar, butter and milk to a boil over medium heat. Cook and stir until a candy thermometer reads 234° (soft-ball stage), about 3 minutes. Remove from the heat. Stir in chocolate chips, marshmallow creme and vanilla until smooth.
Pour half into prepared pan. Sprinkle with candy bar slices. Top with remaining chocolate mixture and spread evenly. Let stand at room temperature to cool. Lift out of pan and remove foil. Cut into squares. Yield: 4 pounds (about 7 dozen).
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
6 Snickers candy bars (2.07 ounces each)
3 cups sugar
3/4 cup butter, cubed
2/3 cup evaporated milk
2 cups (12 ounces) semisweet chocolate chips
1 jar (7 ounces) marshmallow creme
1 teaspoon Spice Island® Pure Vanilla Extract
Directions
Line a 9-in. square pan with foil. Butter the foil and set pan aside. Cut candy bars into 1/2-in. slices; set aside.
In a heavy saucepan, bring sugar, butter and milk to a boil over medium heat. Cook and stir until a candy thermometer reads 234° (soft-ball stage), about 3 minutes. Remove from the heat. Stir in chocolate chips, marshmallow creme and vanilla until smooth.
Pour half into prepared pan. Sprinkle with candy bar slices. Top with remaining chocolate mixture and spread evenly. Let stand at room temperature to cool. Lift out of pan and remove foil. Cut into squares. Yield: 4 pounds (about 7 dozen).
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Wednesday, December 8, 2010
Chicken Bakes
2 cans of white chicken
1 small container of garden vegetable cream cheese
2 cans of crescent rolls
butter
Drain the cans of chicken
Mix the chicken with the cream cheese
Stretch out each crescent roll triangle into a square
Take each square and put a small spoonful of chicken mixture into it
Roll the squares up so there is no mixture exposed
Put them on a nonstick baking sheet
I ususally put a tiny bit of butter on top of every chicken bake
Bake to the crescent roll instructions
Enjoy!
1 small container of garden vegetable cream cheese
2 cans of crescent rolls
butter
Drain the cans of chicken
Mix the chicken with the cream cheese
Stretch out each crescent roll triangle into a square
Take each square and put a small spoonful of chicken mixture into it
Roll the squares up so there is no mixture exposed
Put them on a nonstick baking sheet
I ususally put a tiny bit of butter on top of every chicken bake
Bake to the crescent roll instructions
Enjoy!
Sausage Noodle Wrap
1 pack of kielbasa sausage
1 box of lasagna noodles
1 block of mozzarella cheese
1 jar of meat sauce (I like Prego)
Boil lasagna noodles till easy to wrap with
Cut kielbasa into fourths
Slice the forths enough to put slices of mozzarella cheese in the middle of them
Wrap the lasagna noodles around the kielbasa and stick a tooth pick in them to stay put
Put them in a baking dish
Now pour the meat sauce over them
I sprinkle mozzarella on top
Bake at 350 for 30 minutes
Enjoy!
1 box of lasagna noodles
1 block of mozzarella cheese
1 jar of meat sauce (I like Prego)
Boil lasagna noodles till easy to wrap with
Cut kielbasa into fourths
Slice the forths enough to put slices of mozzarella cheese in the middle of them
Wrap the lasagna noodles around the kielbasa and stick a tooth pick in them to stay put
Put them in a baking dish
Now pour the meat sauce over them
I sprinkle mozzarella on top
Bake at 350 for 30 minutes
Enjoy!
Tuesday, November 30, 2010
Cheddar Beer Soup
Ingredients
4 tablespoons Butter
4 tablespoons Flour
3 cups Milk
3/4 cup Dark beer
1 tablespoon Garlic minced
Salt to taste
Black pepper to taste
1 teaspoon Red chiles chopped
2 cups Tillamook Cheddar Cheese sharp or extra sharp, shredded
Preparation
Heat butter in a saute' pan. Add flour and cook on low heat. Stir mixture until it starts to bubble; do not allow to brown. Remove from heat and set aside.
Heat milk in sauce pan until just ready to boil. Add garlic, salt, pepper and crushed chiles. Stir mixture until just before boiling. Add half the flour/butter mixture (Roux) and stir with a wire whisk until at a low simmer. Additional Roux may be added to thicken. Stir constantly to avoid burning.
Reduce heat and add cheese and beer. Stir until cheese melted. Texture should be smooth to the touch.
May be reheated on low temp (do not boil).
**This is a quick easy soup to throw together. I used a pisner for because that is what I had on hand. Next time I would use the dark beer as indicated. I also think it would be better with velveta, the shredded cheddar does not melt as well as I would like.
4 tablespoons Butter
4 tablespoons Flour
3 cups Milk
3/4 cup Dark beer
1 tablespoon Garlic minced
Salt to taste
Black pepper to taste
1 teaspoon Red chiles chopped
2 cups Tillamook Cheddar Cheese sharp or extra sharp, shredded
Preparation
Heat butter in a saute' pan. Add flour and cook on low heat. Stir mixture until it starts to bubble; do not allow to brown. Remove from heat and set aside.
Heat milk in sauce pan until just ready to boil. Add garlic, salt, pepper and crushed chiles. Stir mixture until just before boiling. Add half the flour/butter mixture (Roux) and stir with a wire whisk until at a low simmer. Additional Roux may be added to thicken. Stir constantly to avoid burning.
Reduce heat and add cheese and beer. Stir until cheese melted. Texture should be smooth to the touch.
May be reheated on low temp (do not boil).
**This is a quick easy soup to throw together. I used a pisner for because that is what I had on hand. Next time I would use the dark beer as indicated. I also think it would be better with velveta, the shredded cheddar does not melt as well as I would like.
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