Tuesday, October 6, 2009
Gluten Free Peach Cobbler
This is more of an FYI than a real recipe. I think the real recipe is on here, a little ways back, but I made a very important discovery, if you are a GF family. I made a very divine peach cobbler that I learned from my friend Jannda, and I used a GF cake mix and mixed it with the brick of cream cheese until crumbly and it was awesome. I was a bit apprehenssive about this, but it worked really well and was super yummy. So if you were curious to know if you could go GF with the mix, I used the new betty crocker one, you can and it is great. There are a zillion recipes out there for cobbler topping, but they all involved a lot of work and a lot stuff some of which I did not have, so the cake mix was a huge time (and though it cost nearly $5!) a money saver too.
Monday, August 24, 2009
Prime Rib
I generally make this around Christmas time, but I had a friend request the recipe recently and so I am posting it on here for all the world to see.
prime rib roast (I usually go big like 10 pounds...what can I say we like the leftovers. and yes I realize that it will cost a pretty penny for that large a roast, so go with whatever size you need)
McCormick Grill Mates Montreal Steak Seasoning
1 pound bacon slices, uncooked
coarse salt to cover enitre roast (I buy a huge bag of the kind for a water softener and it will usually be enough for 2 roasts)
Place a good layer of salt (an inch or 2) in the bottom of a large roasting pan. Set aside. Rub roast liberally the Montreal Steak Seasoning. After seasoning the WHOLE roast (top, bottom and sides) place in roasting pan on the layer of salt. Lay bacon slice on the top and sides of the roast. Use remaining salt to completely cover the roast. Please be careful, your pan will weigh a ton! Place in 350* oven until roast reaches 150* internally. Remove from oven, break open salt crust and bacon (discard the bacon it is not good...trust me we tried it) and remove roast. Allow salt to cool before pouring into the trash can...or you will melt it, want to know how I know that? Slice as desired. Serve with some tasty creamy horsradish or mustard.
leftovers make an awesome sandwich or salad.
We have this for Christmas Eve every year now. My Father-in-law says it is the best he has ever eaten. I just get lucky. I always use an internal meat thermometer during the whole cooking process set to a timer that alerts when it hits the proper temp. It is not an expensive device (thought they can be) and I got mine at Target. It means no guessing if it is done or not.
prime rib roast (I usually go big like 10 pounds...what can I say we like the leftovers. and yes I realize that it will cost a pretty penny for that large a roast, so go with whatever size you need)
McCormick Grill Mates Montreal Steak Seasoning
1 pound bacon slices, uncooked
coarse salt to cover enitre roast (I buy a huge bag of the kind for a water softener and it will usually be enough for 2 roasts)
Place a good layer of salt (an inch or 2) in the bottom of a large roasting pan. Set aside. Rub roast liberally the Montreal Steak Seasoning. After seasoning the WHOLE roast (top, bottom and sides) place in roasting pan on the layer of salt. Lay bacon slice on the top and sides of the roast. Use remaining salt to completely cover the roast. Please be careful, your pan will weigh a ton! Place in 350* oven until roast reaches 150* internally. Remove from oven, break open salt crust and bacon (discard the bacon it is not good...trust me we tried it) and remove roast. Allow salt to cool before pouring into the trash can...or you will melt it, want to know how I know that? Slice as desired. Serve with some tasty creamy horsradish or mustard.
leftovers make an awesome sandwich or salad.
We have this for Christmas Eve every year now. My Father-in-law says it is the best he has ever eaten. I just get lucky. I always use an internal meat thermometer during the whole cooking process set to a timer that alerts when it hits the proper temp. It is not an expensive device (thought they can be) and I got mine at Target. It means no guessing if it is done or not.
Thursday, August 13, 2009
Black Beans and Rice
I needed a side dish for dinner last night, so I got on allrecipes.com and found the original of this recipe. I made a few modifications and came up with this recipe. It is super yummy and not terrible for you.
1 tsp. olive oil
1 onion, chopped finely
2 cloves garlic, minced
3/4 c. uncooked white rice (not instant)
1 (14oz) can reduced sodium chicken broth
1 tsp. ground cumin
1/4 tsp. chili powder
1 (15oz) can black beans, drained
2 tbsp lime juice, or to taste
1 tbsp fresh cilantro, chopped
1. in a stockpot over med heat saute oil, onion, and garlic for 5 minutes or until tender. add rice and saute a 2-3 min. more.
2. add the chicken broth, bring to a boil and reduce heat, cover and simmer 20 min. Add the spices, black beans and lime juice.
This turned out so good. The kids ate it with no problems. And I am sure the leftovers would have been good too, but I gave them to the neighbors, who said they were tasty too.
1 tsp. olive oil
1 onion, chopped finely
2 cloves garlic, minced
3/4 c. uncooked white rice (not instant)
1 (14oz) can reduced sodium chicken broth
1 tsp. ground cumin
1/4 tsp. chili powder
1 (15oz) can black beans, drained
2 tbsp lime juice, or to taste
1 tbsp fresh cilantro, chopped
1. in a stockpot over med heat saute oil, onion, and garlic for 5 minutes or until tender. add rice and saute a 2-3 min. more.
2. add the chicken broth, bring to a boil and reduce heat, cover and simmer 20 min. Add the spices, black beans and lime juice.
This turned out so good. The kids ate it with no problems. And I am sure the leftovers would have been good too, but I gave them to the neighbors, who said they were tasty too.
Friday, June 5, 2009
Taco-filled Pasta Shells
I got this recipe out of my "Dinner on a Dime" cookbook. Frankly I do not not consider this dish to be inexpensive to make. After all ground beef these days runs at least $2.99 a pound even for the less then premium stuff. So bottom line. It was a good meal. Greg and I both liked it, not so much the kids, but you can't win them all. More about that later.
Taco-filled Shells
2 lbs. ground beef
2 envelopes taco seasoning
1 pkg (8 ounces) cream cheese
24 jumbo pasta shells
1/4 cup butter, melted
additional ingredients: (for each casserole, assuming you use 12 shells per casserole)
1 cup salsa
1 cup taco sauce
2 cups colby jack cheese, shredded
1 1/2 cups crushed tortilla chips
1 cup sour cream
3 green onions, chopped
1. in a dutch oven (or large pot) cook beef over medium heat until no longer pink; drain. Add taco seasoning, and prepare according to package directions. Add cream cheese and cook, stirring frequently, for 5-10 min or until melted. transfer to a bowl and cool one hour.
2. cook pasta shells according to package directions. toss with butter. fill each shell with about 3 tablespoons of meat mixture. place 12 in a freezer container, cover and freeze for up to 3 months.
3. to prepare remaining shells, spoon salsa into a greased 8 or 9 inch square baking dish. Top with the prepared shells and taco sauce. cover and bake at 350* for 30 minutes. uncover and sprinkle with cheese and chips. Bake 15 min more, or until heated through. Serve with sour cream and onions.
4. to use frozen shells: thaw in fridge for 24 hours. follow direction as in step 3.
yeild 2 casseroles (6 serving each)
*** okay so like I said, Greg and I loved it. The kids not so much. But that is fine, they ate leftovers and cleaned out the fridge (SCORE). I have a few words of advice. First, make sure the shells are completely cooked. Mine were a little under done, and I can safely say that this casserole does not have enough liquid to make up for any under doneness (is that a word?). I am also thinking that 2 shells may equal a serving for the original author, but that will make a pretty small serving for my family. I also think I am going to forgo the salsa and taco sauce next time and go for the canned enchilada sauce, it is just a thought. I also served mine with diced tomato and lettuce. anything in the taco family would be good with this dish.
Taco-filled Shells
2 lbs. ground beef
2 envelopes taco seasoning
1 pkg (8 ounces) cream cheese
24 jumbo pasta shells
1/4 cup butter, melted
additional ingredients: (for each casserole, assuming you use 12 shells per casserole)
1 cup salsa
1 cup taco sauce
2 cups colby jack cheese, shredded
1 1/2 cups crushed tortilla chips
1 cup sour cream
3 green onions, chopped
1. in a dutch oven (or large pot) cook beef over medium heat until no longer pink; drain. Add taco seasoning, and prepare according to package directions. Add cream cheese and cook, stirring frequently, for 5-10 min or until melted. transfer to a bowl and cool one hour.
2. cook pasta shells according to package directions. toss with butter. fill each shell with about 3 tablespoons of meat mixture. place 12 in a freezer container, cover and freeze for up to 3 months.
3. to prepare remaining shells, spoon salsa into a greased 8 or 9 inch square baking dish. Top with the prepared shells and taco sauce. cover and bake at 350* for 30 minutes. uncover and sprinkle with cheese and chips. Bake 15 min more, or until heated through. Serve with sour cream and onions.
4. to use frozen shells: thaw in fridge for 24 hours. follow direction as in step 3.
yeild 2 casseroles (6 serving each)
*** okay so like I said, Greg and I loved it. The kids not so much. But that is fine, they ate leftovers and cleaned out the fridge (SCORE). I have a few words of advice. First, make sure the shells are completely cooked. Mine were a little under done, and I can safely say that this casserole does not have enough liquid to make up for any under doneness (is that a word?). I am also thinking that 2 shells may equal a serving for the original author, but that will make a pretty small serving for my family. I also think I am going to forgo the salsa and taco sauce next time and go for the canned enchilada sauce, it is just a thought. I also served mine with diced tomato and lettuce. anything in the taco family would be good with this dish.
Tuesday, June 2, 2009
German Chocolate Cake
Katie called me the other day and needed this recipe, so I figured since I had typed it up, I would post it here too. My grandma made a cake like this all the time when I was a kid. Thanks to the Better Homes and Gardens cookbook, I can make it too.
1 ½ cups all-purpose flour
¾ teaspoon baking soda
¼ teaspoon salt
1 4-ounce package sweet baking chocolate
¾ cup shortening
1 cup sugar
3 eggs
1 teaspoon vanilla
¾ cup buttermilk
1. preheat oven to 350*. grease and lightly flour two eight inch round baking pans. In a medium bowl mix together flour, baking soda, and salt. Set aside.
2. in a saucepan combine choclate and ½ cup WATER. Cook and stir over low heat until melted, allow to cool.
3. in a large mixing bowl beat shortening with an electric mixer on med-high speed for 30 seconds. Add sugar and beat until fluffy. Add eggs and vanilla beat in low speed until combined beat med speed for one minute. Stir in chocolate mixture. Add dry ingredients and buttermilk alternately. Beat on low speed after each addition just until combined. Pour batter in to prepared pans.
4. Bake at 350* for 30-40 minutes or until a toothpick comes out clean. Cool on wire rack for 10 min. remove from pans and cool completely. Frost as desired. Serves 12.
Coconut Pecan Frosting
In a medium saucepan slightly beat 1 egg. Stir in 1 5-ounce can (2/3 cup) evaporated milk, 2/3 cup sugar, and ¼ cup butter. Cook and stir over medium heat about 12 minutes or until thickened and bubbly. Remove from heat. Stir in 1 1/3 cups shredded (or flaked) coconut and ½ cup chopped pecans. Cover and cool completely.
1 ½ cups all-purpose flour
¾ teaspoon baking soda
¼ teaspoon salt
1 4-ounce package sweet baking chocolate
¾ cup shortening
1 cup sugar
3 eggs
1 teaspoon vanilla
¾ cup buttermilk
1. preheat oven to 350*. grease and lightly flour two eight inch round baking pans. In a medium bowl mix together flour, baking soda, and salt. Set aside.
2. in a saucepan combine choclate and ½ cup WATER. Cook and stir over low heat until melted, allow to cool.
3. in a large mixing bowl beat shortening with an electric mixer on med-high speed for 30 seconds. Add sugar and beat until fluffy. Add eggs and vanilla beat in low speed until combined beat med speed for one minute. Stir in chocolate mixture. Add dry ingredients and buttermilk alternately. Beat on low speed after each addition just until combined. Pour batter in to prepared pans.
4. Bake at 350* for 30-40 minutes or until a toothpick comes out clean. Cool on wire rack for 10 min. remove from pans and cool completely. Frost as desired. Serves 12.
Coconut Pecan Frosting
In a medium saucepan slightly beat 1 egg. Stir in 1 5-ounce can (2/3 cup) evaporated milk, 2/3 cup sugar, and ¼ cup butter. Cook and stir over medium heat about 12 minutes or until thickened and bubbly. Remove from heat. Stir in 1 1/3 cups shredded (or flaked) coconut and ½ cup chopped pecans. Cover and cool completely.
Friday, May 22, 2009
Hot Fudge Crockpot Cake
1 cup packed brown sugar
1 cup flour
3 tbsp cocoa
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 tbsp melted butter
1/2 tsp vanilla
3/4 cup packed brown sugar
1/4 cup cocoa
1 3/4 cups boiling water
1. Mix together 1 cup brown sugar, flour, 3 tbsp cocoa, baking powder, and salt.
2. Stir in milk, butter, and vanilla. Spread over the bottow of slow cooker.
3. Mix together 3/4 cup brown sugar and 1/4 cup cocoa. Sprinkle over mixture in slow cooker.
4. Pour in boiling water. Do not stir.
5. Cover and cook on high 2-3 hours, or until a toothpick inserted comes out clean.
6. Serve warm with vanilla ice cream.
Karen:(I give this recipe 5 stars! If you love chocolate like I do, you will enjoy this recipe. It is so good served with ice cream and is perfect for a Sunday dessert. While it cooks, the cake rises to the top and the water turns into a yummy chocolate sauce, making it perfect to serve over the ice cream. Just make sure to use baking powder not baking soda. I've made that mistake a couple of times in my life and I was so sad when I found out and it tasted DISGUSTING!)
Me: this was so good. I love chocolate. This is really not as sweet as you might think. It has more of a dark chocolate flare to it. I have made this twice now, once at my house and once at my MIL's. We all loved it.
1 cup flour
3 tbsp cocoa
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 tbsp melted butter
1/2 tsp vanilla
3/4 cup packed brown sugar
1/4 cup cocoa
1 3/4 cups boiling water
1. Mix together 1 cup brown sugar, flour, 3 tbsp cocoa, baking powder, and salt.
2. Stir in milk, butter, and vanilla. Spread over the bottow of slow cooker.
3. Mix together 3/4 cup brown sugar and 1/4 cup cocoa. Sprinkle over mixture in slow cooker.
4. Pour in boiling water. Do not stir.
5. Cover and cook on high 2-3 hours, or until a toothpick inserted comes out clean.
6. Serve warm with vanilla ice cream.
Karen:(I give this recipe 5 stars! If you love chocolate like I do, you will enjoy this recipe. It is so good served with ice cream and is perfect for a Sunday dessert. While it cooks, the cake rises to the top and the water turns into a yummy chocolate sauce, making it perfect to serve over the ice cream. Just make sure to use baking powder not baking soda. I've made that mistake a couple of times in my life and I was so sad when I found out and it tasted DISGUSTING!)
Me: this was so good. I love chocolate. This is really not as sweet as you might think. It has more of a dark chocolate flare to it. I have made this twice now, once at my house and once at my MIL's. We all loved it.
Sunday, April 19, 2009
Crockpot Lasagna
The http://365daysofcrockpot.blogspot.com/ blog stikes again. I made this for dinner one night last week and it was really good and super easy. Hope you all love it too.
Violette's Lasagna
8 lasagna noodles, uncooked and broken
1 lb ground beef
1 tsp italian seasoning
28 oz jar spaghetti sauce
1/3 cup water
4 oz sliced mushrooms
15 oz ricotta cheese
2 cups shredded mozzarella cheese
1. Break noodles. Place half in bottom of greased slow cooker.
2. Brown ground beef in saucepan. Drain. Stir in italian seasoning. Spread half over noodles in slow cooker.
3. Layer half of sauce and water, half of mushrooms, half of ricotta cheese, and half of mozzarella cheese over beef. Repeat layers.
4. Cover. Cook on low 5 hours.
Karen's notes:(This recipe is better than the other lasagna recipe than I tried. Although if I ever make this again I'll use cottage cheese over the ricotta. Still there seemed to be something missing. It wasn't as flavorful as I would have liked. 3 stars)
My Notes:
I love dishes like this that I can make during morning naptime, and will be ready for dinner. Make sure you break the noodles into at least 4th..you want to be able to scoop it out of the pan. I used cottage cheese (not a fan or ricotta-sorry) and I sprinkled the first layer of cottage cheese with a 1/2 teaspoon on garlic powder and onion powder, mostly becasue Karen said she thought it was missing something. I used an 8 ounce can of tomato sauce since the jar of Spaghetti sauce I had was only 24 ounces. I thought it turned out great and I enjoyed how easy it was to make. Also, this is not a good choice for oven ready noodles. I had a few so I threw them in, and they were really a bit mushy, even for me and I have rarely met a noodle I didn't care for.
Violette's Lasagna
8 lasagna noodles, uncooked and broken
1 lb ground beef
1 tsp italian seasoning
28 oz jar spaghetti sauce
1/3 cup water
4 oz sliced mushrooms
15 oz ricotta cheese
2 cups shredded mozzarella cheese
1. Break noodles. Place half in bottom of greased slow cooker.
2. Brown ground beef in saucepan. Drain. Stir in italian seasoning. Spread half over noodles in slow cooker.
3. Layer half of sauce and water, half of mushrooms, half of ricotta cheese, and half of mozzarella cheese over beef. Repeat layers.
4. Cover. Cook on low 5 hours.
Karen's notes:(This recipe is better than the other lasagna recipe than I tried. Although if I ever make this again I'll use cottage cheese over the ricotta. Still there seemed to be something missing. It wasn't as flavorful as I would have liked. 3 stars)
My Notes:
I love dishes like this that I can make during morning naptime, and will be ready for dinner. Make sure you break the noodles into at least 4th..you want to be able to scoop it out of the pan. I used cottage cheese (not a fan or ricotta-sorry) and I sprinkled the first layer of cottage cheese with a 1/2 teaspoon on garlic powder and onion powder, mostly becasue Karen said she thought it was missing something. I used an 8 ounce can of tomato sauce since the jar of Spaghetti sauce I had was only 24 ounces. I thought it turned out great and I enjoyed how easy it was to make. Also, this is not a good choice for oven ready noodles. I had a few so I threw them in, and they were really a bit mushy, even for me and I have rarely met a noodle I didn't care for.
Thursday, April 16, 2009
Aunt Maliea's Lemonade Cake
This one is from my step-dad's sister in Georgia. She is an amazing cook. And on occasion she is kind enough to share her recipes with me. I made this last Memorial Day and it won rave reviews from everyone.
Lemonade Cake
½ can frozen minute maid lemonade concentrate – thawed
½ cup sugar (more can be added if you want a sweeter cake)
Mix together and set aside (I place the cap back on the lemonade can and place in a plastic bag to use later)
1 package Duncan Hines Lemon Supreme Cake Mix – or other high quality cake mix
4 large eggs
¾ cup canola oil
¾ cup water
Mix together and pour into a Bundt or tube pan. Place in a preheated 325º oven for 1 hour. When you remove the cake from the oven and while cake is hot, spoon the lemonade mixture evenly over the cake, making sure that it can get between the pan and the cake (I run a knife around the edge of the pan before I spoon on the lemonade mixture). Leave in the pan until completely cooled. Stored covered.
Lemonade Cake
½ can frozen minute maid lemonade concentrate – thawed
½ cup sugar (more can be added if you want a sweeter cake)
Mix together and set aside (I place the cap back on the lemonade can and place in a plastic bag to use later)
1 package Duncan Hines Lemon Supreme Cake Mix – or other high quality cake mix
4 large eggs
¾ cup canola oil
¾ cup water
Mix together and pour into a Bundt or tube pan. Place in a preheated 325º oven for 1 hour. When you remove the cake from the oven and while cake is hot, spoon the lemonade mixture evenly over the cake, making sure that it can get between the pan and the cake (I run a knife around the edge of the pan before I spoon on the lemonade mixture). Leave in the pan until completely cooled. Stored covered.
Colossal Chopped Salad
I got this one from a Pampered Chef party I went to a couple of years ago. It has turned it to one of my great stand-bys when I need something for a crowd. This recipe is great for bridal and baby showers too.
1 pkg. (16 oz.) uncooked penne pasta
1 head romaine lettuce, thinly sliced (about 6 c.)
2 c. diced cooked chicken
1/2 c. sliced red onion
1 yellow summer squash or zucchini
2 Roma tomatoes
1 lg. carrot, peeled
1 can (3.25 oz.) pitted ripe olives, drained
1/2 c. (2 oz.) grated fresh Parmesan cheese
1 c. Italian or ranch salad dressing
Cook pasta according to package directions in a large pot; drain and rinse under cold running water using. Spoon pasta into Large Round Bowl. Meanwhile, thinly slice lettuce and dice chicken. Slice red onion. Slice yellow squash in rounds and then in half. Slice tomatoes; cut slices in half. Cut carrot into julienne strips; cut strips into 1-in. pieces. Slice olives. Top pasta with lettuce, chicken, onion, yellow squash, tomatoes, carrot and olives. top with grated Parmesan cheese. Drizzle dressing over salad; toss just before serving.
yeild: 16 servings.
I usually cheat and get the canned, sliced olives, why add an extra step if it is not needed. And don't think you can only use chicken. I have used chicken, but also leftover roast beef and ham too. The original notes say you can use a 10oz bag of roman lettuce. I have never done that, I like to use the head. But it is a great salad and a tasty and easy way to feed a large group.
1 pkg. (16 oz.) uncooked penne pasta
1 head romaine lettuce, thinly sliced (about 6 c.)
2 c. diced cooked chicken
1/2 c. sliced red onion
1 yellow summer squash or zucchini
2 Roma tomatoes
1 lg. carrot, peeled
1 can (3.25 oz.) pitted ripe olives, drained
1/2 c. (2 oz.) grated fresh Parmesan cheese
1 c. Italian or ranch salad dressing
Cook pasta according to package directions in a large pot; drain and rinse under cold running water using. Spoon pasta into Large Round Bowl. Meanwhile, thinly slice lettuce and dice chicken. Slice red onion. Slice yellow squash in rounds and then in half. Slice tomatoes; cut slices in half. Cut carrot into julienne strips; cut strips into 1-in. pieces. Slice olives. Top pasta with lettuce, chicken, onion, yellow squash, tomatoes, carrot and olives. top with grated Parmesan cheese. Drizzle dressing over salad; toss just before serving.
yeild: 16 servings.
I usually cheat and get the canned, sliced olives, why add an extra step if it is not needed. And don't think you can only use chicken. I have used chicken, but also leftover roast beef and ham too. The original notes say you can use a 10oz bag of roman lettuce. I have never done that, I like to use the head. But it is a great salad and a tasty and easy way to feed a large group.
Tuesday, April 14, 2009
Creamy Chicken from the crockpot!
Creamy chicken heaven from 365 Day of Slow Cooking Blog. This is easy to adapt and makes enough for leftovers. Oh, and the kids LOVED it.
6 chicken breasts
1/4 cup butter
1 pkg dry italian dressing mix
1 pkg cream cheese
1 can cream of chicken soup
Put chicken, butter, italian seasoning in slow cooker on low for 6 hours. When ready to serve add cream cheese and soup. Stir in until creamy. Serve over rice.
I didn't have any breasts, so I used bone in thighs, skinned the skin off and after they cooked, I pulled the meat off and threw it back in the sauce. This is super good over rice, but would be great with noodles or even toast.
This is so Good! I got it off one of my new favorite food blogs....http://365daysofcrockpot.blogspot.com/ Karen's recipes are awesome and I love the way she tells you the changes she makes and how she rates things. Anyway....check her out, I bet you will love it too. And by the way, I don't know her personally.
6 chicken breasts
1/4 cup butter
1 pkg dry italian dressing mix
1 pkg cream cheese
1 can cream of chicken soup
Put chicken, butter, italian seasoning in slow cooker on low for 6 hours. When ready to serve add cream cheese and soup. Stir in until creamy. Serve over rice.
I didn't have any breasts, so I used bone in thighs, skinned the skin off and after they cooked, I pulled the meat off and threw it back in the sauce. This is super good over rice, but would be great with noodles or even toast.
This is so Good! I got it off one of my new favorite food blogs....http://365daysofcrockpot.blogspot.com/ Karen's recipes are awesome and I love the way she tells you the changes she makes and how she rates things. Anyway....check her out, I bet you will love it too. And by the way, I don't know her personally.
Tuesday, March 24, 2009
Lone Star Steak House Chili
From my Top Secret Recipe book........
1 pound ground beef
1 onion, diced
1 tbsp fresh jalapeno, diced
1 15-ounce can kidney beans (UNdrained)
1 14.5-ounce can diced tomatoes
1 8-ounce can tomato sauce
1 cup water
1 tbsp apple cider vinegar
1 tsp salt
1 tsp chili powder
1/4 tsp garlic powder
1 bay leaf
garnish:
grated cheddar cheese
diced onion
diced jalapeno
corn chips
sour cream
1. brown ground beef in a large saucepan over medium heat. drain fat
2. add onion and jalapeno pepper and saute for about 2 min.
3. add reamining ingredients and simmer for 1 hour, stirring occasionally.serve one cup in a bowl with any garnish desired.
** I used about a 1/3 cup of onion finely diced that I sauted in a tbsp of olive oil while the gound beef thawed in the microwave. I am not a fan of strong onion flavor and I have found that this method seems to ease up the flavor, or I use shallot if I have it. I didn't have a jalapeno, but I had a pasilla pepper, so I used about 2 tbsp of that, diced fine. I also did not have a bay leaf, so I just left it out. I did add a 1/2 tsp of ground cumin, which gave a nice flavor to it. It was a really easy recipe and we liked it. I have never made chili from a recipe before, but this seems to be a keeper, and we won't have to eat it for a year, like my usual HUGE pot of chili.
1 pound ground beef
1 onion, diced
1 tbsp fresh jalapeno, diced
1 15-ounce can kidney beans (UNdrained)
1 14.5-ounce can diced tomatoes
1 8-ounce can tomato sauce
1 cup water
1 tbsp apple cider vinegar
1 tsp salt
1 tsp chili powder
1/4 tsp garlic powder
1 bay leaf
garnish:
grated cheddar cheese
diced onion
diced jalapeno
corn chips
sour cream
1. brown ground beef in a large saucepan over medium heat. drain fat
2. add onion and jalapeno pepper and saute for about 2 min.
3. add reamining ingredients and simmer for 1 hour, stirring occasionally.serve one cup in a bowl with any garnish desired.
** I used about a 1/3 cup of onion finely diced that I sauted in a tbsp of olive oil while the gound beef thawed in the microwave. I am not a fan of strong onion flavor and I have found that this method seems to ease up the flavor, or I use shallot if I have it. I didn't have a jalapeno, but I had a pasilla pepper, so I used about 2 tbsp of that, diced fine. I also did not have a bay leaf, so I just left it out. I did add a 1/2 tsp of ground cumin, which gave a nice flavor to it. It was a really easy recipe and we liked it. I have never made chili from a recipe before, but this seems to be a keeper, and we won't have to eat it for a year, like my usual HUGE pot of chili.
Thursday, March 19, 2009
Honey Chicken Enchiladas
I stole this one off the Good Things Utah website. It was made on a day when they were focusing on recipe blogs. It looks awesome and the girl who made it said that it has passed thru many blogs, so here it is. I will let you know what I think when I make it next week.
Prepared by Holly Hanks
http://phemomenon.blogspot.com
1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 teaspoons to 1 Tablespoon chili powder
2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn tortillas
2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream
nonstick cooking spray
1 Tablespoon of chopped cilantro, to garnish
Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.
Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.
Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray. In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish. Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.
Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.
Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.
Serves 4 to 6
Prepared by Holly Hanks
http://phemomenon.blogspot.com
1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 teaspoons to 1 Tablespoon chili powder
2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn tortillas
2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream
nonstick cooking spray
1 Tablespoon of chopped cilantro, to garnish
Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.
Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.
Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray. In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish. Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.
Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.
Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.
Serves 4 to 6
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