Saturday, December 10, 2011
Chicken and Green Olive Enchiladas
Although this isn't my favorite enchilada recipe I will probably make it again. I love the depth of flavor the cinnamon, choc, and olives added. I was a bit hesitant when I read the recipe but ended up enjoying it. I am a bit traditional and seem to prefer a simplier version of enchiladas though. I will say that the family I work for also had this for dinner one night (I do the cooking) and they LOVED it!!!!
Pork and cabbage Yakisoba
YUMMY!!! I did cheat on this a bit by using a "coleslaw" mix of pre chopped cabbage and carrots so the proportions may not have been exact but, I liked it. I love the sauce that this made! It had really yummy flavor and wasnt just the saltiness of soy! I think next time I will add a few more veggies and probably some water chestnuts or nuts on top to give a bit of crunch!
Stovetop Chili Mac
This is another recipe that made me stop and reread wondering if it would go over well in my family. IT DID!!! My daughter loved it!I love how easy it was! Definitely a make again meal!
Tuesday, November 8, 2011
PS - I made this for dessert, and it was easy, tasty and pretty! Subbed granny smith apples for half of pears: http://smittenkitchen.com/2011/10/pear-cranberry-and-gingersnap-crumble/
Sunday, November 6, 2011
- Coarse salt and ground pepper
- 3/4 pound rigatoni or other tube-shaped pasta
- 1 teaspoon extra-virgin olive oil
- 3 garlic cloves, roughly chopped
- 1 small yellow onion, diced small
- 1 pound ground beef chuck (85 percent lean)
- 1 3/4 teaspoons ground cumin
- 1 cup corn kernels, thawed if frozen
- 1 small zucchini, diced medium
- 2 ounces cheddar, grated (3/4 cup)
- In a large pot of boiling salted water, cook pasta according
to package instructions. Drain and return to pot. Meanwhile, in a large
skillet heat oil over medium. Add garlic and onion and cook until onion
is translucent, 3 minutes.
Increase heat to medium-high, add beef, and cook, breaking up
meat with a wooden spoon, until no longer pink, about 5 minutes. Add
cumin and cook until fragrant, 1 minute. Season with salt and pepper.
Add corn and zucchini and cook until zucchini is crisp-tender, 2
minutes. Add tomatoes and juice, bring to a simmer, and cook until
mixture is heated through, about 3 minutes. Season to taste with salt
and pepper. Divide pasta among four bowls, top with meat sauce, and
sprinkle with cheese.
Monday, October 31, 2011
Enjoy and Happy Halloween from me and my pumpkin friends!
Friday, October 21, 2011
I really liked this recipe. It's not the "enchiladas" that I was craving, though. It's a whole different enchilada! Haha. Anyway. It's the mole base. I actually loved it but using mole makes this a totally different dish. This mole recipe is going to be my go to, if I ever need to make mole. It was so delicious and the flavor was surprisingly complex and deep. I'm actually convincing myself, as I type, to make this again. Soon.
Tuesday, October 11, 2011
Chicken and Green Olive Enchiladas
- 1 4 1/2-pound chicken, quartered
- 4 14 1/2-ounce cans low-salt chicken broth
- 8 tablespoons (about) olive oil
- 2 cups finely chopped onions
- 3 tablespoons chopped garlic
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 5 tablespoons hot Mexican-style chili powder
- 3 tablespoons all purpose flour
- 1/2 ounce semisweet chocolate
- 16 5- to 6-inch corn tortillas
- 1 pound Monterey Jack cheese, coarsely grated (about 4 1/2 cups)
- 1 cup drained pimiento-stuffed green olives, sliced
Place chicken and broth in heavy large pot. Bring to boil. Reduce heat to medium-low, partially cover pot and simmer until chicken is cooked, about 30 minutes. Cool chicken in broth. Strain broth and spoon off fat; reserve broth. Remove chicken skin and bones; discard. Shred chicken coarsely; transfer to large bowl.
Heat 3 tablespoons oil in large saucepan over medium-low heat. Add 1 cup onion, garlic, oregano, cumin and cinnamon. Cover. Cook until onion is almost tender, stirring occasionally, about 10 minutes. Mix in chili powder and flour; stir 3 minutes. Gradually whisk in 4 1/2 cups broth. Increase heat to medium-high. Boil until reduced to 3 cups, stirring occasionally, about 35 minutes. Remove from heat. Whisk in chocolate; season with salt and pepper. Cool.
Heat 1 tablespoon oil in medium skillet over medium heat. Add 1 tortilla and cook until just pliable, about 20 seconds per side. Transfer to paper-towel-lined baking sheet. Repeat with remaining tortillas, adding oil as needed.
Spread 1/3 cup sauce in each of two 13 x 9 x 2-inch glass baking dishes. Mix 1 cup sauce into chicken. Arrange 8 tortillas on work surface. Spoon 3 tablespoons cheese, 1 tablespoon olives, 1 tablespoon onion and 1/4 cup chicken over center of each. Roll up tortillas. Arrange seam side down in 1 prepared dish. Repeat with remaining tortillas, 1 1/2 cups cheese, olives, onion and chicken. (Can be made 1 day ahead. Cover sauce and enchiladas separately; chill.)
Preheat oven to 375°F. Top enchiladas with remaining sauce, then sprinkle with remaining cheese. Cover with foil; bake 20 minutes (30 minutes if chilled). Remove foil and bake until sauce bubbles, about 10 minutes. Let stand 10 minutes.
Sunday, October 9, 2011
To start, I did not have potatoes so I made the recipe with only the lentils. From this point I actually made the entire recipe the way it said except instead of the peppers I used zucchini and carrots. Peppers do not go over well in this house (as much as I continue to try) but carrots and zucchini are favorites. I topped each bowl with the almonds and golden raisins. I served this stew with soft chewy Italian bread. It was a hit! There was enough that I froze the left overs and will have another meal some evening I haven't got time to make dinner!
Tuesday, September 27, 2011
1 lb brown lentils
1 1/2 lbs russet potato, peeled and diced
2 onions, chopped
1 can diced tomatoes
2 tsp salt
1 1/2 tsp garam masala
1/2 tsp cumin
1/2 tsp pepper
2 yellow or red peppers
1/2 c cilantro
3/4 cup slivered almonds
1.In large Saucepan combine 4 cups water, lentils, potatos, onions, diced tomatoes, salts,garam masala, cumin and pepper. Cover reduce heat to med low and simmer, covered, for 35 minutes. stir occaionsally. Add yellow or red peppers and simmer additional 5 minutes. stir in cilantro and sprinkle with almonds and serve.
Monday, September 19, 2011
Sunday, June 26, 2011
I realize everyone has some big "life" stuff going on so we aren't on a rotation but I found this recipe and IT IS FABULOUS!!!!! So, I wanted to post it and hopefully you will have a chance to try it and let me know what you think! It is stunning to look at, absolutely delicious and unlike any risotto I have made in that you add all the liquid at beginning and just stir occasionally which makes this a incredible easy risotto recipe as well! ENJOY!
¼ cups Butter
2 whole Beets, Chopped Small
1 whole Onion, Chopped Small
1 cup Arborio Rice
3 cups Stock (Chicken Or Vegetable)
1 Tablespoon Balsamic Vinegar
Salt And Pepper, to taste
½ cups Goat Cheese
Melt the butter over medium heat in a heavy-bottomed saucepan. Add the beets and onion, and cook for 8 minutes (stir to allow the onion to caramelize). Mix in the rice, broth, and balsamic vinegar. Increase the heat. Bring to a boil, and then reduce the heat to medium-low. Cover and simmer until the rice is tender and the risotto is creamy, stirring occasionally (about 15 minutes). Season with salt and pepper. Sprinkle with the goat cheese. If you are not a goat cheese fan, you could substitute feta cheese, but trust me, the goat cheese really enhances the flavor of the beets. Enjoy!
Wednesday, June 1, 2011
I just realized today, I have been so busy with work and life that I've forgotten about every blog I'm a part of :( I know I have been away for a while but was wondering when you start the next round if I could be a part of the Chic Chefs again?
I hope you are all doing great and the receipes look delicious!!!
Monday, May 16, 2011
PS haven't forgotten the bronco burgers but still rounding up the ingredients and definitely a grill for those!!! Sounds amazing! can't wait!
Sunday, May 1, 2011
Easy. Common ingredients. Yummy. FIVE Thumbs Up!!
Saturday, April 30, 2011
Tuesday, April 19, 2011
I Lurve the Pioneer Woman's site. We have done several of her recipes and none have ever been a dud. I thought this looked yummy and springy and best of all easy! We actually do not eat much pasta....like maybe twice a month so I was looking for a pasta dish and this fit the bill! Hope everyone enjoys!
Recipe: Grilled Chicken with Lemon Basil Pasta
- 4 whole Grilled Chicken Breasts, Sliced
- 1 pound Penne Pasta, Cooked Until Al Dente
- ½ sticks Butter
- 3 whole Lemons, Juiced
- ¾ cups Heavy Cream
- ¼ cups Half-and-half
- 1-½ cup Grated Parmesan Cheese (or Romano)
- Salt And Freshly Ground Black Pepper, To Taste
- 20 whole Basil Leaves, Chopped
Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.
In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.
Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately!
Posted by Ree on July 21 2010
Monday, April 4, 2011
As far as my own observations and amendments for next time. I will use more ginger because of my families preference for ginger and I will use more orange juice and possibly some zest. I could not detect the orange flavor at all. Overall, this recipe is good and I will make it again - I love how easy it is! FIVE thumbs up!
Friday, April 1, 2011
This recipe has converted me to a burger lover! As you all know, I am not a big meat eater. I have always appreciated a cheeseburger - if - it was a really good quality, cooked just right burger. Well, thanks (once again) to allrecipes.com, I have found the burger my stomach was always searching for!
A couple of notes: The recipe calls for quantities that make 4 large burger patties. If I am making this recipe just for my family I use 1 - 1 1/2 pounds of meat and make the patties a bit smaller. Also, the kids aren't keen on heat so I completely de-seed and de-spine the jalapeno and it's not hot at all - don't skip the jalapeno! ALWAYS eat this burger with a cold beer.
2 fresh jalapeno peppers
2 pounds ground beef
Salt and pepper to taste
2 tablespoons steak sauce, (e.g. Heinz 57)
2 tablespoons minced white onion
1/2 teaspoon hot pepper sauce (e.g. Tabasco™)
1/2 pinch dried oregano
1-1/2 teaspoons Worcestershire sauce
1/2 teaspoon garlic salt
2 tablespoons crushed Fritos® corn chips
4 large potato hamburger buns
4 slices cheese
Directions: Preheat a grill. In a large bowl, use your hands to mix together the chopped jalapenos, ground beef, salt, pepper, egg, steak sauce, onion, hot pepper sauce, oregano, Worcestershire sauce, garlic salt and Fritos®. Divide into 4 (or however many) balls, and flatten into patties.
Grill patties for 10 to 15 minutes, turning once, or until well done. Remove from the grill and place on buns. Top each one with a slice of cheese. Enjoy!
Wednesday, March 30, 2011
We made this last night for dinner and it was good! The contrast of spicy ginger with sweet orange juice was fabulous! The sauce was thick enough to stay on the dish and soak into a bit of rice without being to heavy. I made snow peas to serve with it and Katrina and I both ate it up. Next time I will probably cut the soy sauce in half and increase the broth a bit to see if that cuts down on the salt which was a bit over powering. It is definitely a keeper!
Thursday, March 24, 2011
First of all, I am so sorry to be posting this so late! I realized today that I was due to have posted a recipe on Sunday - yikes! But as they say, better late than never. This recipe accompanied my organic produce box that travels from Washington to Juneau every week to give us tasty, fresh fruits and veggies. I haven't tried it yet, but I think it sounds delicious! Happy cooking!
"A one pan dish, the sauce can easily be doubled and then used to cook and coat quartered baby bok choy, snap peas or wilted spinach or other greens as a bed for the chicken. Remember to get you pan hot before sautéing the chicken, heat the oil to just below smoking for good browning."
2 6-oz. boneless, skinless chicken breasts or thighs, cut into bite-size pieces
All-purpose flour for dredging
2 T olive oil
1 T finely minced ginger
1/2 cup roasted cashews (to roast, bake on an ungreased baking sheet for 10 min. at 375 degrees)
4 scallions (white and green parts), cut into 1-inch pieces
1/2 cup soy sauce
1 orange for juicing, (blood oranges are wonderful for this but any will do)
1/2 cup chicken stock, or more as needed
Steamed white rice for serving
Pour the flour onto a plate or small bowl. Dredge the chicken in the flour and shake off the excess. Heat the olive oil in a large, heavy sauté pan over high heat until hot but not yet smoking. Place the chicken pieces evenly distributed around the pan being careful to not splatter the hot oil. Let the chicken cook, without stirring, for 2 to 3 minutes or until golden brown. When brown, flip and cook an additional 2 to 3 minutes, toss in ginger, scallions and cashews, agitating the pan quickly for 30 seconds until the ginger becomes acutely aromatic. Add the soy sauce and squeeze in the juice of the orange. Toss the pieces to coat all with the sauce. Pour in the chicken stock - add more, if necessary, to almost cover the chicken. Cook for another 1 to 2 minutes or until sauce thickens slightly. Pour the chicken and sauce over rice and serve.
Tuesday, March 22, 2011
That was the comment that came out of Andy's mouth around the mass of food when he first bit into one of these sandwiches. I have to admit I was skeptical right up to the first bite. After that bite I lost the skepticism and liked this recipe. I made everything according to the recipe but will use less poppy seeds in the future; there were definitely too many. The kids all liked these too and we didn't have any leftovers! (I halved the batch) FIVE thumbs up!
Monday, March 7, 2011
3 1/2 lb pork spareribs or loin back ribs
1/4 cup packed brown sugar
1/2 teaspoon hickory smoked salt or garlic salt
1/4 teaspoon pepper
1/2 cup cola
1 1/4 cups barbecue sauce
Spray your slow cooker with cooking spray. Trim excess fat from ribs. In a small bowl mix brown sugar, hickory smoked salt, and pepper; rub mixture into ribs. Cut ribs into 2- or 3-rib portions. Place ribs into cooker and pour cola around ribs.
Cover and cook on low for 8 to 9 hours.
Remove ribs and place into shallow baking pan. Drain liquid from cooker and discard. Brush both sides of ribs with barbecue sauce. Return ribs to cooker. Pour any remaining sauce over ribs.
Cover and cook on low for another hour or until ribs are glazed and sauce is disired consistancy.
This is from a Betty Crocker Slow Cooker book.
Tuesday, March 1, 2011
Thursday, February 24, 2011
Ham and Cheese Sandwich Bake
12 small servings
1/2 c. butter
2Tb. brown sugar
1 Tb poppy seeds
1 Tb Worcestershire sauce
1 Tb prepared mustard
12 "cocktail" buns (small round dinner buns)
12 slices deli ham (or leftover ham)
12 slices swiss cheese
Preheat oven to 325
spray 9 x 13 pan with nonstick spray
bring first 5 ingredients to a boil in a small saucepan. Once boiled turn heat off and let cool while assembling sandwiches.
place one slice ham and one slice cheese inside each bun and arrange in the pan.
pour cooled sauce over the top.
Cover pan with foil and bake for 25 minutes.
Remove foil and bake additional 5 minutes.
Serve hot or at room temp.
Wednesday, February 9, 2011
Thursday, January 20, 2011
Monday, January 17, 2011
Thursday, January 13, 2011
I enjoyed the dinner! I had the meatballs/carrot rice/ and added sauteed asparagus with onions and mushrooms. I thought it was super easy, very fast and satisfying. I don't think it was my favorite meatball recipe but I will certainly make it again. I also agree with the review that I was craving a sauce of some sort to accompany it, not at all because it was dry or needed extra moisture just for a that extra touch. I have a sauce in mind that I will try with this and if it adds to it then i will share with all!
So, for the meatballs, I didn't have fresh bread crumbs so used some out of the freezer. I used an all natural (pickaboo??) hot sauce, frozen cilantro, all white meat ground turkey, and I added dry onion as well as scallions. I mixed the meatballs up before work and cooked it for dinner. The extra time for flavors to mix was great! I did the rice as written.
So, what I would change? I think using veggie or chicken broth to cook the rice in would be fabulous. I also am tempted to replace the water for the bread crumbs with soy sauce and then omit the salt. I think I would add a hint of ginger as well. Thanks for the recipe! I love new takes on meatballs!
Wednesday, January 5, 2011
This recipe is unlike any meatball recipe I have ever made. I will most definitely make these again. This time (in Oregon) Mom and I teamed up and got some help from Victor also. We followed the recipe exactly and served the meatballs up with the carrot rice - and the table went silent. I did wish for a bit of a sauce or even just a bit of goo so I think next time I will experiment with the drippings. I really don't even want gravy just a little something.
On a side note, my mom is allergic to gluten so we used some crumbs from a left over gluten free biscuit and there wasn't much difference. It certainly didn't stop Victor from eating the remainder of gluten free meatballs!
I am the one who made the bread and really stuck to the recipe. The one thing that differed was (due to tight scheduling) we did not allow the bread to cool at all after it came out of the oven. As a result it fell apart in large pieces when we attempted to slice it. But other than that it was perfect, delicious and GONE!
The chili exceeded my expectations. Eva stuck to the recipe and it was very tasty. I love that you can taste the beer in it. I'll let her give the details of which beer she used. I am not much of a chili fan however I will use this recipe next time Andy requests chili. Oh, we ate it right after making it but Andy ate it the next day and of course it was much better. Yumm!
Saturday, January 1, 2011
Happy New Year everyone! I wanted to share my recipe with you, a different take on pasta from Cooking Light magazine. I haven't made it in a while, but it has been on my mind - especially as I have seen cubed butternut squash in the stores lately - a nice shortcut to preparing this meal. I enjoy finding recipes that are hearty and filling without always having meat. I hope you and your families like this one!
Butternut Squash & Parsnip Baked Pasta
1 TBL olive oil
1 cup finely chopped onion
1/4 tsp crushed red pepper
2 garlic cloves, minced
2 cups (1/2 inch) cubed peeled butternut squash (I either buy pre-cubed/peeled squash or bake my squash in the oven and dice it after it has softened up. I find peeling and slicing a raw squash to be a nearly impossible feat!)
1 cup chopped parsnip
1 TBL chopped fresh or 1 tsp dried sage
1 TBL chopped fresh or 1 tsp dried parsley
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/2 tsp salt, divided
2 cups uncooked penne pasta
1/2 cup (2 oz.) grated parmesan cheese, divided
1 1/2 TBL butter
2 TBL all-purpose flour
1 cup 1% low-fat milk
Preheat oven to 375 degrees.
Heat oil in a nonstick skilled over medium-high heat. Add onion, red pepper, and garlic; saute 3 minutes. Add squash and parsnip; saute 10 minutes. Stir in sage, parsley, nutmeg, allspice, 1/4 tsp salt, and 1/4 tsp black pepper; remove from heat.
Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1 cup cooking liquid. Combine squash mixture, pasta, and 1/4 cup cheese in an 11X7" baking dish coated with cooking spray, tossing gently to combine.
Melt butter in a medium saucepan over medium heat. Add flour; cook 3 minutes, stirring constantly with a whisk. Add milk; cook 5 minutes, stirring constantly with a whisk. Gradually add reserved cooking liquid; cook 2 minutes or until thick, stirring constantly with a whisk. Add 1/4 tsp salt and 1/4 tsp pepper.
Pour milk mixture over pasta mixture; sprinkle with 1/4 cup cheese. Bake at 375 for 30 minutes (I found mine was done in 20) or until lightly browned.