Friday, October 29, 2010
1 pound chicken tenders (or about 5-6 chicken tenders or 2 large chicken breasts)
1 package Grill Mates Baja Citrus or Chipotle Marinade mix
1- 8oz. package cream cheese, brought to room tempurature
1 heaping Tablespoon canned green chilis with a little of the juice
2 minced jalapeno's or serrano peppers
Salt and pepper to taste
Flour tortillas (any size--I like to use the snack size)
Grated monterey jack cheese
Mix Marinade packet according to directions on the package. Marinade chicken tenders for at least a half an hour. (Remember the longer you marinade, the more flavorful your chicken will be.
Preheat oven to 375 degrees.
Heat a large skillet over medium heat, drizzle with about a Tablespoon of olive oil, when oil is hot add chicken tenders. Cook over medium heat until golden brown on both sides, and cooked through. (or you can grill your chicken on a hot grill, for about 6 to 7 minutes on each side over medium/high heat)
While chicken is cooking combine the cream cheese, green chili's and about a 1/2 Tablespoon of the chili pepper juice, and jalapenos together in a medium size bowl. You can add a chopped chipotle pepper in adobo sauce if you like things really spicy, but I like them a little milder.
When chicken is done, place on a cutting board, and let cool a few minutes to allow the juices to settle and so you can handle it. Dice the chicken and place in bowl with the cream cheese mixture. Stir to combine. At this point, taste and add salt and pepper to suit your taste.
On a large cookie sheet that is sprayed with non-stick cooking spray, place 3 tortillas. Spread each toritilla with a heaping spoonful or two of the chicken mixture. You want a good layer on the tortilla. Sprinkle a little grated cheese over the filling. Top with another tortilla. I spray the top tortilla with a little cooking spray, or you can brush with butter.
Bake for 10 to 15 minutes, or until filling is bubbly and the tortilla's are crispy and starting to brown slightly.
Remove from oven and cut in half, and then cut in half the other direction so each quesadilla is in four pieces. If using the small snack size tortilla's you should have filling left for more quesadilla's.
Serve with salsa and guacamole if desired. Enjoy!
--This makes a good appetizer, or main dish served with a salad. And this is a good way to use left over cooked chicken if you like.
Wednesday, October 27, 2010
1 1/2 pounds ground beef
1 teaspoon minced garlic
1- 15oz. can diced tomatoes (don't drain, need the juice so the macaroni will cook)
1- 8oz. can tomatoe sauce
1 cup elbow macaroni
1-4oz. can diced green chili's
1/2 teaspoon salt
1/2 cup grated cheese (I like colby jack or pepper jack)
In a large skillet, cook beef and onions until meat is brown and onions are tender. Drain off fat.
Stir in garlic, tomato sauce, tomatoes, beans, uncooked macaroni, green chili's, chili powder, and salt. Bring to a boil. Reduce heat, cover with lid, and simmer for 20 minutes or until macaroni is tender; stirring occasionally. Sprinkle with cheese. Cover and let sit for about 2 minutes more or until cheese melts.
Makes about 6 servings.
I like to serve with steamed veggies and warm french bread. Enjoy!!
Saturday, October 23, 2010
Monday, October 18, 2010
3 Tablespoons of butter
1/4 cup or more diced sun-dried tomatoes
(I use the dried kind that are usually in the produce department instead of the ones bottled in oil that's why I put mine in with the milk so they can soften a bit, but you can use either)
Stir; let cool to luke warm.
In large bowl combine:
1 and 1/2 cups luke warm water
1 pkge. yeast
1 Tablespoon sugar
Sunday, October 17, 2010
I am re-posting this recipe... I have updated "how to" photos since I made them this weekend. Hope it helps make this recipe a little more understandable.
Make the meat filling ahead of time.. see below.
Rinse one package of corn husks, and soak for about 1 hour in warm to hot water, while making dough.
2 cups masa
2 cups lukewarm chicken broth
1 tsp. baking powder
1-2 tsp. ground chile de arbol (hot so be careful) I use 1 tsp. in a double batch-- was out of this so I used 2 tsp. mexican chili powder and touch of cayenne pepper and ground chipotle powder this last time I made tamales--it worked good.
2/3 cup lard (I use crisco)
Combine masa, baking powder, salt, and chili seasoning. Work in broth into the masa mixture with fingers. Beat crisco in the bowl of an electric mixer till fluffy. Add masa mixture a little at a time to crisco and beat with mixer till fluffy and spongy. (test by rolling a small ball and dropping in a cup of water. If it floats the dough is spongy enough).
This is what my dough looks like... kind of looks like cookie dough!!
1 can enchilada sauce (a large 19 oz. can)
Spread a spoonful or two of masa dough on soaked corn husk, flat edge is the bottom. I spread on one side so dough covers 3/4 of the husk, so you have about 3 inches from the top and 2 inches on the right side without the dough.
Saturday, October 16, 2010
12 cups tomatoes, diced (3 quarts)
4 cups diced onion
2 cups diced green or red bell pepper (a mixture is good)
2 or 3 4-oz cans chopped green chilies
3 or 4 4-oz cans chopped jalepeno peppers,(drained with juice reserved)
1/2 a garlic bulb (minced) I used 2 heaping Tablespoons minced garlic
5 teaspoons sugar
5 teaspoons salt
3/4 cup pepper juice with white vinegar added to make 3/4 cup
1/4 cup lemon or lime juice (which ever you prefer)
1 Tablespoon ground cumin
1 teaspoon garlic powder
1 teaspoon dried cilantro or 1/2 a bunch fresh that has been chopped
1 teaspoon paprika
1 teaspoon ground black pepper
may add 3 canned chipotle peppers with adobo sauce if desired (just 3 peppers, not 3 cans of them)
I chop my tomatoes first in a food processor, however chunky you like, put these in a large soup pot. Then I chop the onions, then the bell peppers. Then if using fresh chili's I chop those with the garlic and fresh cilantro pretty fine.
Add the rest of the ingredients to the soup pot, and bring to a boil over medium heat. Turn down and simmer for an hour.
Spoon salsa into pint jars, this batch usually does 9 pints, might have just a bit leftover that you can eat right now.
Process in a hot water bath for 25 minutes.
Friday, October 15, 2010
Candy Coated Popcorn
3/4 cup corn syrup
1/2 cup brown sugar
1/2 cup butter
1/3 cup maple sugar
1/4 cup water
2 Tablespoons granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
8 cups plain popped popcorn
2 cups nuts (pecans and almonds are what I use, but you can add cashews if you prefer, a mix is good tho'_
Combine corn syrup, sugars, butter, maple syrup, water and salt in a large saucepan over medium heat. Simmer the mixture and monitor it with a candy thermometer. You want the candy coating to reach 290 degrees or just before hard crack stage. The temperature continues to rise a bit after you turn off the heat, so this is a good place to stop cooking.
While the candy cooks, pop the popcorn in the microwave or popper and measure out 8 cups after it's popped. Make sure to remove any unpopped kernels. Pour popcorn into a large microwave safe bowl. Measure the nuts into a smaller microwave save bowl. Prepare a large cookie sheet by spraying with Pam or rub lightly with butter.
Just before the candy reaches 290 degrees, microwave the nuts in the small bowl for 1 minute to warm them up.
When your candy reaches 290 degrees, turn off the heat (but leave on the burner) add the vanilla and stir in the warm nuts. Immediatly microwave the popcorn for 1 minute on high., then pour the candy and nuts mixture over the popcorn while stirring. Microwave the bowl for 1 more minute on high, then stir well to coat all of the popcorn and nuts with candy. Then quickly pour the popcorn out onto a cookie sheet that has been sprayed with non-stick cooking spray, or rubbed lightly with butter.
When popcorn is cool, break up and put into a tightly sealed container to keep fresh. This stuff gets sticky when it's humid outside.
Makes 10 cups
Tuesday, October 12, 2010
Almost Famous Salad Dressing
1/4 cup olive oil
2 Tablespoons white wine vinegar
1/2 cup real mayonaise
1 Tablespoon lemon juice
2 Tablespoons grated parmesan cheese
1/2 teaspoon minced garlic (or 1 small clove, minced)
1/4 teaspoon salt
1/2 teaspoon dried italian seasoning
4 fresh basil leaves (or 1/2 teaspoon dried basil)
1 Tablespoon Corn syrup
Combine all the ingredients into a blender with 1 Tablespoon of water. Puree until smooth. If too tart for your taste, you can add 1/2 teaspoon granulated sugar.
Drizzle over a large bowl filled with Garden salad, black olives, banana pepper slices and croutons.
Serve immediatly! Enjoy!
Monday, October 11, 2010
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground clove
1/4 teaspoon ground allspice
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon vanilla
3/4 cups canned pumpkin
3/4 cup vegetable oil
1/4 cup pumpkin seeds, chopped (optional)
Preheat oven to 350 degrees.
Combine flour, baking soda, baking powder, spices, and salt in a medium bowl, whisk to combine. Set aside.
Beat eggs, sugars and vanilla together in a large bowl with an electric mixer on medium/high speed for 30 seconds. Add pumpkin and oil and mix well.
Pour the dry mixture into the wet mixture and mix well with your electric mixer. Grease a 8 1/2" x 4 1/2" loaf pan, generously, I like to lightly sprinkle mine with cinnamon sugar after greasing. Then pour in the batter and sprinkle the top with chopped pumpkin seeds. Bake for about an hour or until the top of the bread is beginning to brown and a toothpick stuck into the center of the bread comes out clean. If the bread is starting to get too dark on the sides before the middle is cooked, turn the oven down to 325.
Remove from oven and let bread cool for about 20 minutes, remove from loaf pan and continue to let cool,
or slice and eat while warm like I do! Enjoy!!!
Basic Sweet Rolls
In a small saucepan, heat 1 cup of milk hot enough to melt 1/4 cup butter. Add 1/4 cup sugar and let cool. (for faster cooling set pan in a sink that has been filled with a little cold water)
While milk is cooling, dissolve one package of yeast in a 1/4 cup luke warm water (just warm on your wrist, too hot of water will kill the yeast) Add 1/2 Tablespoon sugar to the yeast, stir to combine. Let yeast mixture rest for about 5 to 10 minutes or until it starts to bubble on the top.
Add 1 egg to the milk mixture when it's cool, whisk to combine.
In the bowl of an electric mixer, add 3 cups of flour and 3/4 teaspoon salt. Pour in the milk mixture and the yeast mixture. Mix on medium speed in your mixer for about 3 minutes. Add 1 more cup of flour slowly until you have a sticky, elastic dough. (you may not need the whole cup, you will add more flour when you roll out the dough, let dough be sticky)
Place dough in a large lightly oiled bowl, turn the dough over so it has oil on the top, cover and let raise for about an hour or until double in size.
When ready to make into rolls, preheat oven to 350 degrees.
Punch down dough, and divide into two pieces. On generously floured surface, roll out one piece of dough into a circle about 1/2 inch thick. Spread with butter, and cut into 12 pieces like you would a pizza.
Start rolling up into a crescent from the larger end and roll to the point. Place on greased cookie sheet about 2 inches apart.
Bake in 350 degree oven for 10 to 15 minutes or until lightly golden brown on top. Remove from oven and brush the tops of rolls with butter. Serve immediately. Bet ya can't eat just one!!
Chinese Hamburger Casserole
1 1/2 pounds Hamburger
1/2 cup chopped onion
1/2 teaspoon minced garlic (or one clove, minced)
2 or 3 stalks of cellery, sliced thin
1 can cream of celery soup
1 can cream of mushroom soup
1 can water (with soup)
2 Tablespoons Soy Sauce
1/2 cup long grain rice
Salt and pepper to taste
1 package chinese noodles
Preheat oven to 350 degrees.
Brown hamburger and vegetables in a large skillet, season with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. While hamburger cooks, heat 1 and 1/2 cups water in a small saucepan, when boiling add the 1/2 cup rice and cook for 10 minutes.
When hambuger is browned, drain off fat. Add the soup, the can of water, soy sauce and cooked rice with remaining liquid that's in it. Stir to combine. Taste the sauce at this point to see if you need more salt and pepper.
Pour into a 13x9 casserole dish. Cover with aluminum foil and bake for about 40 minutes. Uncover and sprinkle chinese noodles over the top. Continue baking for another 15 minutes.
Saturday, October 9, 2010
3 medium red potatoes, diced
1 medium onion, chopped
6 sausage links, sliced
Salt and Pepper to taste
1/2 cup egg beaters egg product (makes for creamier scrambled eggs)
1 cup grated cheese
Tortillas or toast
Heat a good drizzle of olive oil in a large skillet over medium heat. When hot, add potatoes and onions (Could add peppers here too) Sprinkle with salt and pepper. Cover pan with lid and let cook about 15 minutes, stirring occasionally. Add sliced sausage, (or whatever meat you want) and cook about 10 more minutes. (add mushrooms here if you want) While sausage and potatoes finish cooking, whisk eggs and egg product together with a good sprinkle of salt and pepper. Heat a small skillet over medium heat, when hot spray with Pam and add egg, sprinkle with 1/4 cup of grated cheese, and scramble, cooking until no longer runny. I like to cook my egg separately, cuz if you cooked it in the other pan, it would all blend together and be a frittata.....
When potatoes and meat are done, Add eggs on top and sprinkle the whole thing with the remaining cheese. Cover with lid and let cheese melt.
Serve with tortillas or toast. Also yummy to sprinkle a little hot sauce on the top. Enjoy!!!
Friday, October 8, 2010
2 envelopes yeast
1/2 cup luke warm water
1 Tablespoon sugar
In a medium size bowl, dissolve yeast and sugar in the luke warm water. Let stand for about 5 minutes until it's bubbly on the top.
Scald 1 cup milk in a small saucepan (just heat so it gets hot, not boiling). Remove from heat and add:
1/3 cup butter
1/3 cup granulated sugar
2 teaspoons salt.
Cool the milk mixture (either by sitting in the fridge for a few minutes or sitting the pan in a sink that's barely filled with cold water.)
Then add 2 beaten eggs, and stir to combine.
Place the milk mixture in a large mixing bowl that has a lid, add the yeast and 4 cups flour. Mix well. Cover bowl. And leave in the refridgerator over night. (you might need to punch the dough down a time or two until it gets cold enough that it doesn't pop the lid off your bowl.
Two hours or so before serving, roll dough into your favorite roll shapes.
For Parker house rolls:
Turn onto a lightly floured surface; divide in half. Roll out each piece to 1/3-in. or 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Brush with butter if desired.
Using the dull edge of a table knife, make an off-center crease in each roll. Fold along crease so the large half is on top; poke around the edge with finger to seal shut if desired. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 10-15 minutes or until golden brown. Remove from pans to wire racks to cool.
For cresent shaped rolls, divide dough in half and roll each piece out into a large circle and 1/2 inch thick. Spread with butter. Then cut with pizza cutter through the middle and around like you would cut a pizza. Then roll each piece from the wide end to the center and shape into cresents about two inches apart on greased cookie sheet. Let raise and bake like the above directions.
For clover leaf rolls, roll 3 small balls of dough for each roll, dip each ball in melted butter and place in a greased muffin tin (3 balls to a cup). Let raise about 30 minutes or until puffing over the top of the muffin tin. Bake at 375 for 10 to 15 minutes.
This also makes great cinnamon rolls. Divide dough in half, roll into a large rectangle about 1/2 inch thick, and spread with butter. Sprinkle with cinnamon and brown sugar. Add raisins or nuts as desired. Roll up into a log, and slice. Place on greased cookie sheet and let raise until double in size. Bake at 350 for15 to 20 minutes until golden brown.
Let cool slightly and ice with your favorite icing.
Di's Beef Stroganoff
1 to 2 pounds sirloin steak, 1/2 inch thick
2 Tablespoons butter
8 ounces mushrooms, sliced
2 medium onions, sliced
1 clove garlic, finely chopped (or 1 teaspoon minced)
2 Tablespoons Butter
1/2 cup water
1 teaspoon (or 1 cube) instant Beef Bouillon
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup dairy sour cream
1 /2 teaspoon prepared mustard
Fresh parsley for garnish
Hot cooked noodles or rice
Cut beef across the grain into strips, 1 1/2 by 1/2 inch. (for easier cutting, partially freeze beef, about 1 1/2 hours)
Heat 2 Tablespoons butter in a large skillet. Add mushrooms, onions and garlic. Cover and simmer, stirring occasionally, until onions are tender, about 5 to 10 minutes. Remove vegetables from skillet.
Heat the other 2 Tablespoons butter in skillet and add beef. Cook and stir until meat is brown, about 10 minutes. Add water, bouillon, salt and pepper. Heat to boiling, reduce heat. Cover and simmer until beef is cooked through, about 10 to 15 minutes. Add vegetable mixture. Heat to boiling; reduce heat. Stir in sour cream and mustard. Heat just until hot. Garnish with fresh snipped parsley; serve over hot cooked noodles.
Atkins Beef Stroganoff with Zucchini Noodles
1 1/4 pounds skirt steak or beef tenderloin, cut into 2 x 1 strips
salt and pepper
2 tablespoons olive oil
1 tablespoon butter
1 medium onion, sliced into thin strips
1 cup small white mushrooms
1/4 cup red wine vinegar
1/4 teaspoon sugar
1 cup beef broth (not low sodium)
1 Tablespoon cornstarch disolved in 2 Tablespoons water
1/4 cup sour cream
1 teaspoon Dijon mustard)
2 medium sized zucchini
Heat oven to warm setting. Sprinkle meat with salt and pepper. In a large nonstick skillet heat oil over medium-high heat. Brown meat in batches, about 1 minute per side. Transfer to a platter and place in oven.
Melt butter in skillet; add onion and cook 3 minutes, until softened. Add mushrooms. Cook 10 minutes, stirring occasionally, until mushroom liquid evaporates. Add red wine vinegar and sugar; cook 5 minutes. Stir in beef broth and cook 10 minutes, towards the end of cooking time, add cornstarch that has been disolved in the 2 Tablespoons water, and continue to cook until mushrooms are coated with a thick sauce. Stir in sour cream and mustard. Add meat and accumulated juices. Reduce heat to low and cook 2-3 minutes, until meat is heated through. Season to taste with salt and pepper. Serve over hot cooked pasta noodles or Zucchini like I did.
While Stroganoff is cooking make the zucchini noodles:
wash and slice zucchini lenthwise and thin as you can into 1 by 5 inch strips. ( I didn't peel mine) Bring a pot of generously salted water to a boil. Then add the zucchini and let boil for 3 to 5 minutes (depending on how thick you sliced it) Don't cook too long, you don't want it mushy.
Drain, and season with just a bit of salt and pepper.