Dawserre's Delicious Dishes

Mini Chorizo Quiches

2011-02-19T21:51:00.000-05:00

Ingredients

Butter, for greasing the pans

Crust:

1 1/2 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons chilled unsalted butter, diced
5 tablespoons chilled water, plus extra as needed

Filling:

6 ounces chorizo, or spicy Italian sausage, casings removed, and cooked until crisp
4 eggs
1/2 cup Mexican crema, or creme fraiche
1 cup grated Manchego, Swiss, or Pecorino Romano cheese
1/2 cup diced russet potatoes, boiled until tender and cooled
1/4 cup whole milk
Salt and freshly ground black pepper
Special equipment: 6 (4-inch diameter) tartlet pans with removable bottoms

Directions

Grease 6 (4-inch) individual tartlet pans with removable bottoms with butter and place on a baking sheet.

Place the flour and salt in food processor and pulse to combine. Add the chilled butter and process to a coarse meal. With the machine running, add 5 tablespoons of water in a steady stream until the mixture forms a dough. Add additional water, 1 tablespoon at a time, if the dough is too dry.

Divide the dough into 6 equal balls and press into the bottom and sides of the prepared tartlet pans. Refrigerate the crusts for 15 minutes.

Preheat the oven to 425 degrees F. Line the crusts with foil and fill with pie weights (or dried beans). Bake for 15 minutes. Cool completely (can be made 1 day ahead).

Mix the chorizo and remaining ingredients. Pour into the prepared crusts, dividing equally. Bake until the quiches are puffed and cooked through, or when a knife inserted into center of the quiches comes out clean, about 45 minutes. Cool slightly. Serve warm or at room temperature.

Cook's Note: This recipe will also work in one 9-inch tart pan or glass pie dish.

Source: Mexican Made Easy

Potato and Poblano Gratin

2011-02-19T21:39:00.000-05:00

Ingredients

Nonstick cooking spray
3 large poblano chiles, charred, stemmed, seeded, and cut into 2-inch wide by 1/2-inch-thick strips
1 cup frozen corn, thawed
1/2 cup half-and-half
1/2 cup Mexican crema, or creme fraiche
4 Yukon gold potatoes (about 1 pound), unpeeled and cut into 1/8-inch thick rounds
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cup coarsely grated Monterey Jack cheese

Directions

Preheat the oven to 400 degrees F.

Spray a glass 9 1/2-inch, deep dish pie dish with nonstick cooking spray. Set aside.

In a medium bowl, combine the poblano strips and corn.

In a small bowl, mix together the half-and-half and crema.

Arrange 1/2 of the potato rounds, overlapping slightly, in the prepared pie dish. Sprinkle 1/2 of the poblano-corn mixture on top, season with the salt and pepper, and top with 1/3 of the cheese. Repeat the layers, ending with the cheese. Pour the cream mixture over the potatoes. Place the pie dish on a baking sheet. Cover the dish tightly with foil. Bake for 30 minutes. Remove the foil and continue baking until the potatoes are tender and the cheese is golden brown, about 30 minutes longer.

Let stand 10 minutes before serving.

Cook's Note: For easy peeling, enclose the charred poblanos tightly in a plastic bag.

Source: Mexican Made Easy

Achiote-Potato Croquettes

2011-02-19T21:37:00.000-05:00

Ingredients

Croquettes:

1 1/2 pounds Yukon gold potatoes, skins intact
1 teaspoon salt
1/4 cup olive oil, divided
1/2 cup finely minced onion
1 clove garlic, minced
2 teaspoons achiote paste, or smoked paprika
1 cup (4 ounces) shredded mozzarella cheese
Salt and freshly ground black pepper
2 cups arugula
2 limes, halved

Directions

For the croquettes: Put the potatoes in a heavy medium pot and cover with cold water. Stir in the salt and bring to a boil over high heat. Reduce the heat to medium and simmer until very tender, about 30 minutes.

While the potatoes simmer, heat 1 tablespoon of olive oil in heavy large skillet over medium heat. Add the onions and cook until softened, about 4 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the achiote paste or smoked paprika, if using, mix well until combined, and remove from the heat. Set aside.

Drain the potatoes, cool until able to handle, and peel. Mash them in a large bowl with a fork or potato masher. Add the mozzarella cheese and onion mixture and stir to combine. Season with salt and pepper, to taste. Divide the mixture into 8 balls and flatten them into 3-inch patties.

Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-heat until hot. Fry the croquettes in 2 batches, turning over once, until a crust forms. Drain on paper towels. Carefully transfer the croquettes to a platter. Top with the arugula and drizzle with the remaining 1 tablespoon olive oil. Squeeze lime juice on top and sprinkle with salt and pepper.

Source: Mexican Made Easy

Cajeta-Filled Cupcakes

2011-02-19T21:36:00.000-05:00

Ingredients

Cupcakes:

1 1/2 cups all-purpose flour, plus extra for dusting pan
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup unsalted butter, at room temperature, plus extra for greasing pan
3/4 cup granulated sugar
2 large eggs, at room temperature
1 teaspoons pure vanilla extract
1/2 cup whole milk
1/4 cup cajeta*
Mexican Vanilla Buttercream Frosting (recipe follows)
*Cajeta is a Mexican caramel sauce made from goats milk that can be found in Latin markets. If unavailable, use a rich dark caramel sauce

Directions

Preheat the oven to 350 degrees F.

Butter and flour a 12-cup muffin pan, or use paper liners. In a large bowl, combine the flour baking powder, and 3/4 teaspoon salt.

In the bowl of an electric mixer, beat the sugar and butter until light and fluffy. Beat in the eggs, 1 at a time then beat in the vanilla extract. With mixer on low, beat in the flour mixture in 2 parts, alternating with milk.

Divide the batter among the prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, about 20 minutes. Let cool in the pan for 5 minutes. Remove the cupcakes from the pan and transfer to a wire rack to cool completely.

Using a paring knife, cut a 1-inch-deep piece from the top of each cupcake. Save the cut pieces. Fill each hole with 1 teaspoon of cajeta and replace the cut out pieces. Frost the cupcakes with Mexican Vanilla Buttercream Frosting.

Mexican Vanilla Buttercream Frosting:

3 cups powdered sugar
1 cup unsalted butter, at room temperature
Pinch salt
1 teaspoon vanilla extract
2 tablespoons Mexican crema or sour cream, plus extra as needed

Using an electric mixer on low speed, beat the butter and sugar until smooth. Add the salt, vanilla extract and crema. Increase the speed to high and beat until fluffy, about 3 minutes, adding extra Mexican crema, as needed, to make the frosting spreadable.

Source: Mexican Made Easy

CORN AND CHEESE-STUFFED CREPES WITH POBLANO CREAM

2011-02-19T21:34:00.000-05:00

Ingredients

Butter for greasing the baking dish

Directions

Crepe batter

3/4 cup whole milk
2 large eggs
1 large egg yolk
1/2 cup all purpose flour
3 tablespoons melted unsalted butter, slightly cooled
1/2 teaspoon salt

Sauce

2 tablespoons (1/4 stick) unsalted butter
3/4 cup chopped onion
2 poblano chiles, charred, peeled, diced
1 cup heavy whipping cream
2 1/2 cups finely grated mozzarella cheese
1 cup fresh corn kernels (from 1 ear of corn)
1/2 cup Mexican crema or sour cream
Chopped fresh cilantro, for garnish

Grease a 13-by-9-by-2-inch glass baking dish with butter. Set aside.

For the crepe batter: Place all ingredients in a blender and process until smooth. Let the batter stand for 30 minutes to allow any bubbles to settle.

Preheat oven to 350 degrees F.

For the sauce: Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the poblano chiles and cook for 1 minute to blend flavors. Add the heavy cream and bring to a boil. Reduce the heat to medium and simmer until reduced and the cream coats back of spoon, about 6 minutes. Cool mixture slightly then transfer to blender and process until smooth. Season the poblano sauce with salt and pepper, to taste. Return the sauce to the same skillet and keep warm over low heat until ready to serve.

Heat a 10-inch-diameter non-stick skillet over medium-high heat. Brush the pan with oil (or spray with non-stick cooking spray). Add scant 1/4 cupful batter to the skillet; tilt to coat the bottom of the pan with an even layer of batter. Cook for about 30 to 45 seconds until golden on the bottom, adjusting the heat, as necessary, to prevent burning, Using a spatula, turn the crepe over and cook for 30 seconds. Transfer to a plate. Repeat with the remaining batter.

Stuff each crepe with 1/4 cup of grated cheese and transfer to the prepared backing dish, fitting them snugly into dish. Cove the pan with foil and bake until cheese melts, about 15 minutes.

To serve: Arrange the crepes on a platter and pout the sauce on top. Garnish with corn kernels, Mexican crema and chopped cilantro.

Source: Mexican Made Easy

Salsa Borracha

2011-02-19T21:28:00.000-05:00

Ingredients

8 dried pasilla chiles* or dried ancho chiles
1 cup fresh orange juice
1/2 cup golden tequila
1 garlic clove, minced
1/4 cup olive oil
Salt and freshly ground black pepper
1/4 cup crumbled anejo cheese** or feta cheese

Directions

Cook the chiles in a dry saute pan over high heat turning constantly until slightly toasted, about 2 minutes. Remove from the heat and when cool enough to handle, cut them in half and remove the seeds. Tear them into small pieces and add them to a blender.

Add the orange juice, tequila, garlic and olive oil to the blender. Puree the salsa and add it to the same saute pan used to toast the chiles. Cook until slightly thickened, about 5 minutes. Season the salsa with salt and freshly ground black pepper. Cool completely. Transfer to a serving bowl and top with crumbled anejo cheese.

Cook's Notes: "Drunken" salsas have been around forever but they were originally prepared with pulque, an alcoholic beverage made from the once sacred maguey (Agave plant). Pulque, which is not easy to find outside of Mexico, is not distilled and has a much stronger flavor than tequila, which I use in its place in this recipe. The alcohol leaves a musky flavor in the cooking process.

*The ancho chile is a dried poblano chile. It is also sold as "pasilla" or "chile negro" in the US. It has a deep red color, and the flavor ranges from mild to pungent. The rich, slightly fruit flavored ancho is the sweetest of the dried chiles. Anchos are often sold whole and can be stemmed, seeded then ground at home in a coffee or spice grinder. They can also be found at some supermarkets, Latin specialty markets or online.

**Anejo is a salty, crumbly cheese that is generally sprinkled on top of enchiladas, burritos and tacos. It is sold in some supermarkets and Latin specialty markets or even online. It can be substituted with feta cheese.

Source: Mexican Made Easy

Chilaquiles with Roasted Tomatillo Salsa

2011-02-19T21:23:00.000-05:00

Ingredients

Tomatillo Salsa (Salsa Verde*):

1 pound fresh tomatillos
3 fresh serrano chiles
3 garlic cloves, unpeeled
1 large onion, coarsely chopped
Olive oil, as needed
Salt and freshly ground black pepper
1/2 cup fresh cilantro leaves
1/4 cup chicken broth or more as needed

Chilaquiles**:

1/3 cup vegetable oil
10 corn tortillas, cut into eighths, preferably stale (spread out to dry overnight)
3 cups roasted Tomatillo Salsa
Kosher salt and fresh ground black pepper
1/2 cup crumbled queso fresco*** or a mild feta
2 thin slices onion, separated into rings
1/2 cup Mexican crema, creme fraiche or sour cream
1/4 cup chopped fresh cilantro leaves, for garnish

Directions

Special equipment: 4 individual casserole dishes

To make the salsa:

Preheat the broiler or oven to 550 degrees F.

Remove husks from the tomatillos and rinse under warm water to remove the stickiness. Put the chiles, garlic, onion and tomatillos on a baking sheet. Season with a little olive oil, and salt and pepper, to taste. Put on a rack about 1 or 2 inches from the heat, and cook, turning the vegetables once, until softened and slightly charred, about 5 to 7 minutes. When cool enough to handle, peel the garlic and pull off the tops of the chiles. Add all the broiled ingredients to a blender along with the fresh cilantro and puree. Pour in 1/4 cup of chicken broth and blend to combine. Add more broth, if needed, for desired consistency.

To make the chilaquiles:

Pour about 1/3 cup vegetable oil into a large saute pan over medium heat. When the oil is hot, add the tortillas, working in 2 or 3 batches, and cook until lightly browned and nearly crisp. Drain the tortillas on paper towels and discard the remaining oil. Wipe the pan with a paper towel.

In the same pan, add the tomatillo salsa and bring to simmer over low heat. Add the tortillas and cook until soft but not mushy, about 5 minutes. Season with salt and pepper, to taste. Divide the mixture among 4 individual casserole dishes. Top with the cheese crumbles and onion rings. Drizzle with Mexican crema, sprinkle with some chopped fresh cilantro and serve immediately.

*Cook's Note: Salsa Verde means "green sauce" and is typically made with tomatillos, green chiles and cilantro. Make your own fresh, or you can also find it canned at most supermarkets.

Tomatillos are a small green fruit encased in a tissue paper-like husk. They should be used when they are still green, before they are ripe and the husk has turned brown. Before using, remove the husk, rinse and dry the fruit. (They do not need to be seeded.) They are found in most supermarkets

**Cook's Note: Chilaquiles is a Mexican brunch dish invented to use leftovers. It is made with day old tortillas (cut or torn into chips) and salsa verde. They are cooked together until the tortillas are slightly softened. Chilaquiles are eaten alone or with beans, eggs or shredded chicken.

Source: Mexican Made Easy TV show

Butternut Squash Soup with Chipotle Cream

2011-02-19T21:16:00.000-05:00

Ingredients

3 tablespoons olive oil, divided
1 medium butternut squash, halved lengthwise, seeds discarded, washed, and reserved
Salt and freshly ground black pepper
1 medium onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 garlic cloves, minced
6 cups chicken broth, divided
2 teaspoons minced canned chipotle chiles in adobo

Chipotle Cream:

1 teaspoon minced canned chipotle chiles in adobo
1/2 cup sour cream
Salt and freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

Using 1 tablespoon of the olive oil, grease the sliced surface of the squash and season with salt and pepper, to taste. Arrange on a baking sheet and roast until very tender, about 45 minutes. Remove from the oven and let cool.

In a large heavy pot over medium-high heat, add the remaining olive oil, onion, celery, and carrot, then season with a pinch of salt. Saute until just tender, about 10 minutes. Add the garlic and saute for 2 minutes. Scoop the butternut squash flesh into the pot and stir. Add 4 cups of the chicken broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer until the vegetables are very tender, about 30 minutes.

Turn off the heat and using an immersion blender, carefully puree the soup until very smooth. If necessary, add more of the remaining stock to create desired consistency. Mix in 2 teaspoons of the chipotle into the soup, and season with salt and pepper, to taste.

In a small bowl, mix together 1 teaspoon of chipotle and the sour cream. Season the chipotle cream with salt and pepper, to taste. Transfer the soup to bowls. Top each with a dollop of chipotle cream and serve.

Cook's Notes: Serve this hearty bisque for dinner on a cool autumn night, or pour it into individual shot glasses for a savvy appetizer.

A chipotle chile is a smoked, dried jalapeno. They can be found dried, pickled or canned "in adobo" which is a sauce made with ground chiles, herbs, vinegar and spices. The sauce tends to be more mild than the chipotles themselves and can be used in place of them to reduce the heat in a dish. Dried or canned chipotles are easily found in most supermarkets.

Source: Mexican Made Easy

Chicken in Peanut Sauce

2011-02-10T19:41:00.003-05:00

Ingredients

2 large tomatoes, cored
2 cups roasted, unsalted peanuts
1 tablespoon peanut butter
2 tablespoons adobo sauce from canned chipotles (reserve chipotles for another use)
Salt and freshly ground black pepper
2 cups shredded chicken breast meat, from 2 cooked chicken breasts
Sesame seeds, for garnish
Chopped fresh cilantro, for garnish
Warm corn tortillas or white rice, for serving

Directions

Bring a pot of salted water to a boil. Add the tomatoes and cook for 3 minutes. Let cool. Peel and add to a blender. Process the tomatoes, peanuts, peanut butter, and adobo sauce until smooth. Season with salt and freshly ground black pepper, to taste.

Add the sauce to a medium skillet and add the chicken. Stir for 3 minutes over medium heat until warm. Transfer to a platter and sprinkle with sesame seeds and chopped cilantro. Serve with warm tortillas or white rice.

Source: Mexican Made Easy TV Show

Mexican Meatball Soup

2011-02-10T19:37:00.002-05:00

Ingredients

1 tablespoon vegetable oil
1/2 small onion, chopped (about 1/2 cup)
1/3 cup uncooked long-grain rice
2 tablespoons chopped fresh cilantro
1 pound ground sirloin beef
Salt and freshly ground black pepper
1 carrot, cut into rounds (about 3/4 cup)
1 serrano chile, whole
1 Yukon gold potato, skin on, diced (about 1 cup)
2 tablespoons tomato paste
8 cups vegetable stock
2 zucchini, diced (about 1 cup)

Directions

In a heavy large pot, heat the vegetable oil over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Cool slightly.

In a medium bowl, mix together the onion, rice, cilantro, ground meat, 1 teaspoon salt, and 1 teaspoon pepper. Using wet hands, shape the meat mixture into 20 to 22 (1-inch) meatballs.

Combine the carrots, serrano chile, potato, tomato paste, and vegetable stock in a saucepan and bring to a boil. Add the meatballs and zucchini and simmer on low heat until the meatballs are cooked through, about 20 minutes. Season the soup with salt and pepper, to taste.

Source: Mexican Made Easy TV Show

Oatmeal Horchata

2011-02-10T19:35:00.001-05:00

Ingredients

1 cup old fashioned rolled oats
1 (4-inch) cinnamon stick, broken into tiny pieces
4 cups water
Sugar or agave nectar, as needed

Directions

In a large pitcher, soak the oats, cinnamon and water for a minimum of 30 minutes. Blend the mixture (including the cinnamon) in a blender. Strain and sweeten with sugar or agave, to taste. Serve well-chilled or over ice.

Source: Mexican Made Easy TV Show

Chile Chicken

2011-02-10T19:33:00.001-05:00

Ingredients

Basic Jasmine Rice
12 ounces jasmine or basmati rice, washed until the water runs clear
2 cups boiling water
Sauce
4 cloves garlic, crushed and finely chopped
2 tomatoes, sliced
1 (1-inch) piece fresh ginger, peeled, sliced and finely chopped
1 medium red chile, seeded and finely chopped
1/2 red pepper, seeded and sliced into strips
5 tablespoons water

2 tablespoons tomato ketchup
1 teaspoon light brown sugar
Chile Chicken
1 tablespoon groundnut oil (peanut)
9 ounces skinless chicken breasts, sliced
1 zucchini, sliced into strips
1/2 red bell pepper, seeded and sliced into strips
2 tablespoons light soy sauce
2 large spring onions (green), sliced lengthwise

Directions

I love a chilli chicken stir-fry with plenty of sauce - this is an easy delicious recipe you can make at home without the use of bought-in sauces. It is chilli, tangy and sweet with plenty of heat from the ginger. Add some cooked noodles or serve with rice and the results are fabulous.

For the rice:
Place the rice in a heavy-bottomed saucepan, and add the boiling water. Bring the mixture to a boil, and then cover it with a tight-fitting lid, and reduce the heat to low. Cook for 15 to 20 minutes.

Uncover the pan, and remove it from the heat. Fluff up the rice grains with a fork, and serve immediately.

For the sauce:
In a blender, puree the garlic, tomatoes, ginger, chopped chile, red pepper, water, ketchup, and brown sugar.

For the chicken:
Heat a wok over a high heat, and add the groundnut oil. Add the chicken to the hot pan, and stir-fry for 2 to 3 minutes, or until the pieces start to turn brown. Add the zucchini, and red peppers and stir-fry together for another 1 minute. Pour in the sauce, and bring everything to a boil.

Season the dish with the soy sauce and garnish with the spring onions, and serve immediately with the jasmine rice.

Source: Chinese Food Made Easy

Chicken and Vegetable Spring Rolls

2011-02-10T19:32:00.002-05:00

Ingredients

* Filling
* 1 tablespoon groundnut oil (peanut)
* 1 (7 ounce) skinless chicken breast, cut into pea-sized pieces
* 4 dried Chinese mushrooms or dried shitake mushrooms or dried porcini mushrooms, reconstituted in hot water for 20 minutes, drained and finely chopped
* 1 tablespoon light soy sauce
* 1 tablespoon five-spice powder
* 1 teaspoon freshly grated ginger
* 3 ounces bean sprouts
* 2 large spring onions, finely sliced lengthwise
* 1 small carrot, julienned
* 1 tablespoon oyster sauce
* 1/2 tablespoon light soy sauce
* Sea salt and freshly cracked white pepper
* Spring Rolls
* 12 large or 24 small spring roll wrappers, thawed, if frozen
* 1 tablespoon cornstarch, blended with 1 tablespoon hot water
* Groundnut oil, for frying

Directions

For the filling:
Heat a wok over high heat, and pour in the groundnut oil. Add the chicken pieces, and reconstituted mushrooms, and stir-fry for 1 to 2 minutes, then season with the soy sauce and five-spice powder. Remove the contents from the wok, and set them aside to cool for 10 minutes. Clean the wok.

Add the ginger, bean sprouts, spring onions, and carrot to a bowl. Then, add the chicken and mushrooms, the oyster, and soy sauces and stir to mix. Season with sea salt, and black pepper, to taste.

For the spring rolls:
Take 2 spring roll wrappers and lay 1 on top of the other Cook's Note: The extra thickness will prevent the skin from breaking. Spoon 2 tablespoons of the filling in the center of the wrapper. Brush each corner with the blended cornstarch slurry. Bring the 2 opposite side corners of the wrapper together and, keeping your finger on those edges, bring the bottom corner up towards the middle, then roll the pastry with the filling towards the top corner. Tuck the top edge in, and seal it with the cornstarch slurry. Repeat until the remaining ingredients are used up. Place the spring rolls in the refrigerator to chill until ready to fry.

Heat a wok or heavy-bottomed pan over a high heat, and fill it to a quarter of its depth with enough groundnut oil. Cook's Note: Ensure your wok is stable before deep-frying.

Heat the oil to 350 degrees F, or until a cube of bread dropped in it turns golden brown in 15 seconds.

Deep fry the spring rolls until golden brown, turning frequently, and then transfer them, using a slotted spoon, to drain on an absorbent kitchen towel.

Source: Chinese Food Made Easy

Spiced Beef Wraps

2011-02-10T19:28:00.002-05:00

Ingredients

Wasabi Mayo
* 1/2 tablespoon wasabi powder or creamed horseradish
* 4 teaspoons water
* 3 tablespoons mayonnaise
* Pinch caster sugar (superfine)
* Spicy Coating
* 2 tablespoons freshly ground cumin
* 2 tablespoons dried chile flakes
* 1 teaspoon freshly ground black pepper
* 1/2 teaspoon sea salt

Beef Stir-Fry
* 1 pound beef fillet (tenderloin)
* 2 tablespoons groundnut oil
* 1 teaspoon Shaohsing rice wine or dry sherry
* 1 tablespoon light soy sauce
* 1 pinch sea salt
* 1 large handful fresh cilantro leaves and stalks, roughly chopped
* 1 spring onion, finely sliced
* Serving suggestion: Wheat flour pancakes, flatbreads or tortillas, for serving

Directions
To make the mayo: In a small bowl, mix the wasabi powder with 1 teaspoon water to make a paste. Mix the wasabi paste, remaining water and mayonnaise together. Season with some sugar, and set aside. Cook's Note: You will not need the water if using creamed horseradish.*

To make the spicy coating: Mix all the ground cumin, dried chile flakes, black pepper, and salt, on a plate.

To make the beef: Prepare the fillet by hammering it with a meat mallet, or the side of a Chinese cleaver. Slice the beef into wafer-thin slices, and coat the pieces in the spice mix.

Heat a wok or pan over high heat and add the groundnut oil. Add the beef and stir-fry for less than 1 minute until browned and tender. As the beef starts to cook, pour in the rice wine or sherry, and season with the soy sauce, and a pinch of salt. Remove the wok from the heat and stir in the cilantro, and spring onions. Serve immediately. You can serve the spiced beef in steamed thin wheat flour pancakes, stuffed into warmed flatbreads or rolled in warmed tortilla wraps topped with plenty of wasabi mayo.

Source: Chinese Food Made Easy

Enfrijoladas

2010-09-04T18:15:00.001-04:00

Saw in a recent episode of Mexican Made Easy and am looking forward to trying it out.

Ingredients

* 4 cups cooked pinto beans, (Frijoles De La Olla recipe separate in blog) drained
* 3 cups chicken broth
* 1 tablespoon olive oil
* 3/4 cup chopped onion
* 1 plum tomato, roughly chopped
* 1 medium serrano chile, seeded and minced
* 2 garlic cloves, minced
* 1/2 teaspoon dried oregano
* Salt and freshly ground black pepper
* 8 corn tortillas
* 2 cups shredded Manchego, Swiss or Monterrey Jack cheese
* Mexican crema or regular sour cream, for drizzling
* 2 thin slices red onion, separated into rings

Directions

Preheat the oven to 350 degrees F.

Put the drained beans and chicken broth in a large bowl.

In a saute pan, heat the olive oil over medium-high heat. Add the onion, tomato, chile, and garlic. Saute until the onion is soft, about 5 minutes. Rub the oregano, between palms of your hands and sprinkle over the beans. Add salt and pepper, to taste. Add the beans and broth to the pan and simmer for 10 minutes. Cool the beans for about 5 minutes before putting them in the blender. Carefully, pour the mixture into a blender and puree. Return the pureed mixture to the pan and gently reheat over medium-low heat, stirring frequently.

Using tongs, pass the tortillas 1 by 1 through the refried bean sauce until they are somewhat softened and coated on both sides with the sauce. Set aside on a plate. Fill each tortilla with 1/4 cup of shredded cheese. Fold in half and arrange them, overlapping, in a 9 by 13-inch baking dish. Top with an additional 1 to 1 1/2 cups of the bean sauce, just enough to cover the beans but allow the edges of the folded tortillas to show. Bake until cheese is melted about 10 to 15 minutes.

To serve, drizzle with Mexican sour cream lengthwise in a 2-inch thick strip down the center of the dish. Top with 8 overlapping red onion rings.

Frijoles De La Olla (Mexican Bean Soup)

2010-09-04T18:13:00.001-04:00

Saw in a recent episode of Mexican Made Easy and am looking forward to trying it out.

Ingredients

* 3 cups dried pinto beans
* 4 garlic cloves, peeled and mashed
* 1/4 large onion
* 2 bay leaves
* Salt and freshly ground black pepper
* Mexican crema or sour cream, chopped fresh cilantro leaves, finely chopped white onion, for serving

Directions

Combine the beans, garlic, onion, and bay leaves in a medium pot. Add enough water to reach about 1 1/2 inches over the beans. Bring to a boil over medium-high heat. Reduce the heat, cover, and simmer until the beans are tender, about 2 hours. Add more water if the beans are absorbing too much liquid. The beans should be soupy when done, with plenty of liquid remaining. Season the beans with salt and pepper, to taste.

Ladle the beans and cooking liquid into soup bowls and garnish with Mexican crema, cilantro and chopped white onions. Alternatively, the beans can be drained and use as a filling for soft tacos.
Notes

Beans can be prepared 5 days ahead. Cool, cover and refrigerate. Bring to a boil before serving.

Chile and Cheese Rice

2010-09-04T18:10:00.001-04:00

Saw in a recent episode of Mexican Made Easy and am looking forward to trying it out.

Ingredients

* 2 tablespoons olive oil
* 1/4 large white onion, minced
* 1 cup long-grain white rice
* 2 cups water
* 2 ears fresh corn, kernels removed or 2 cups frozen corn, thawed
* 1 teaspoon kosher salt
* Freshly ground black pepper
* 2 poblano chiles, charred, peeled, stemmed, seeded, and chopped * see Cook's Note
* 1/4 cup Mexican crema or sour cream
* 1/2 cup grated Monterey Jack cheese

Directions

Heat the oil in a medium-size heavy skillet over medium-high heat. Add the onion, and saute for until translucent, about 5 minutes. Add the rice and cook until the rice is opaque, about 10 minutes. Stir in the water and the corn kernels, then season the water with salt and pepper, to taste. Bring the mixture to a boil. Reduce the heat to medium-low, cover, and simmer until the rice is tender, about for 15 minutes.

Preheat a broiler. Using a fork, fluff the rice and stir in the chopped poblanos. Transfer the rice to a 7 by 10-inch baking dish. Drizzle with the creama or sour cream and sprinkle the cheese over the top. Broil until the top is browned in spots and the cheese has melted, about 5 to 8 minutes.

Remove from the oven and serve.

*Cooks Note: To char the chiles (or any fresh chile): Put the chiles over a gas flame or underneath the broiler and cook until they are blackened on all sides. Enclose them in a plastic bag and let stand for 10 minutes to steam, which will make them easier to peel. Peel, stem, and seed the chiles. Once peeled, the chiles may be chopped, sliced or stuffed.

Chiles Rellenos

2010-09-04T18:07:00.001-04:00

Saw this recipe in a recent episode of Mexican Made Easy, and am looking forward to trying it. I've made Chilies Rellenos from scratch before but they were a lot of work and didn't taste all that fantastic, so I'm hoping this recipe comes out better.

Ingredients
Sauce:

* 5 red plum tomatoes, cored and coarsely chopped
* 1 garlic clove, minced
* 1/3 cup chopped white onion
* 1 tablespoon olive oil
* Salt and freshly ground black pepper

Chiles:

* 1 1/2 cups Monterrey Jack cheese
* 1 tablespoon dried oregano
* 6 poblano chiles, charred, seeded, and deveined *see Cook's Note
* 3 egg whites, at room temperature
* 1 egg yolk, at room temperature
* All-purpose flour, for dredging
* Vegetable oil, for frying

Directions

Sauce: Put the tomatoes, garlic and onion in a blender. Blend until smooth. In a medium saute pan, heat the oil over medium heat. Add the sauce and simmer for 5 minutes. Season with salt and pepper, to taste.

Chile rellenos: Mix the cheese and oregano in a small bowl. Cut a slit through 1 side of the charred chiles and fill each chile with 1/4 cup of the cheese mixture. Close with toothpicks to hold the filling in place. In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form. Add the egg yolk and continue to beat for about 1 minute.

In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels.

Arrange the chiles on a serving platter, spoon the sauce on top and serve.
Notes

To char the chiles (or any fresh chile): Put the chiles over a gas flame or underneath the broiler and cook until they are blackened on all sides. Enclose them in a plastic bag and let stand for 10 minutes to steam, which will make them easier to peel. Peel, stem, and seed the chiles. Once peeled, the chiles may be chopped, sliced or stuffed.

Source: Mexican Made Easy t.v. show

Classic Tortilla Soup

2010-09-04T18:04:00.001-04:00

Saw this recipe in a recent episode of Mexican Made Easy, and am looking forward to trying it.

Ingredients
Soup:

* 4 large plum tomatoes
* 1 small white onion or a 1-inch-thick slice of a large white onion, peeled
* 4 garlic cloves, unpeeled
* 1 medium dried New Mexico chile, stemmed, seeded, and torn into large pieces
* 6 cups chicken broth
* 2 corn tortillas, torn into 1-inch pieces
* Salt and freshly ground black pepper

Tortilla strips:

* 6 corn tortillas, cut into 1/2-inch wide strips
* Vegetable oil, for shallow frying
* 6 to 8 canned chipotle chiles in adobo sauce, optional for garnish
* Mexican sour cream or regular sour cream, for serving
* 2 avocados, peeled and diced into 1/2-inch cubes or slices
* 1 queso fresco or mild feta cheese, crumbled

Directions

Soup: Heat a heavy saute pan over medium-high heat. Add the tomatoes, peeled onion, and unpeeled garlic cloves. Roast, turning frequently, until the garlic is soft, about 10 minutes. Remove the garlic when soft, but slightly blackened. Peel the garlic and set aside. Add the chile and continue to cook for another 2 to 4 minutes. Remove the onion and set aside. Continue to cook the tomatoes until charred and blackened, another 5 minutes. Put the garlic, chile, onion, tomatoes, tortillas, and 2 cups chicken broth in a blender. Blend until smooth. Pour into a large saucepan and add the remaining 4 cups chicken broth. Bring the mixture to a boil, reduce the heat and simmer for 20 minutes. Season with salt and pepper, to taste.

Tortilla strips: In a medium, heavy skillet, pour enough oil to reach a depth of 1/2 an inch. Heat over medium-high heat until very hot, but not smoking. Add the tortilla strips in batches and fry until golden and crisp, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.

To serve, ladle the soup into 6 individual serving bowls. Serve whole chipotle chiles, Mexican sour cream, avocados, cheese, and tortilla strips on the side.
Notes

The blended corn tortillas act as thickeners. This soup should not be as thick as a cream soup, but should have some body.

Source: Mexican Made Easy t.v. show

Tuscan Pesto & Pepper Chicken

2010-07-20T17:08:00.001-04:00

This is my version of a recipe I enjoyed at Miltons that has "Grilled chicken and roasted red peppers served over penne pasta in a creamy pesto sauce." My version gets 4.5 stars for ease of making.

Ingredients for Creamy Pesto Sauce:

1 cup fresh basil
1/4 cup pine nuts roasted in splash of olive oil
1/2 cup olive oil
3/4 cup fresh grated Parmesan-Reggiano cheese
1/4 cup grated powdered Parmesan cheese
3 cloves garlic
1 cup heavy cream

Directions:

Turn oven on to 400 degrees. Cut red peppers into thirds, and put in oven to roast.

Put water on to boil for the pasta. Begin cooking the chicken if using in this dish.

Make the Pesto Sauce:

In a 12" frying pan, roast the pine nuts for a few minutes in olive oil until they start to brown.

Place all ingredients except cream in a food processor or blender. Blend until well mixed, but not entirely smooth (mixture should still have some texture). Add cream and pulse for a quick mix.

Pour sauce into the frying pan. Once the pasta is 7 minutes from being done, heat the pesto sauce on medium high heat, whisking regularly. Do not cook longer or the sauce will separate and lose it's creaminess.

When pasta has two minutes to go, pull red peppers out of oven and cut into smaller pieces.

After draining pasta, return it to pan and add the red pepper slices and sauce. Mix well to coat.

Achiote Paste

2010-07-03T22:04:00.003-04:00

Rick Bayless won't leave me alone! He keeps appearing on my DVR and nagging me to make great Mexican dishes.

Today he's telling me to make my own achiote Paste - http://www.rickbayless.com/tv/season5/sensations.html.

Short Ribs Kabik
http://www.rickbayless.com/recipe/view?recipeID=31

Achiote Marinated Chicken
http://www.rickbayless.com/recipe/view?recipeID=5

Peppercorn-Crusted Pork Tenderloin with Soy-Caramel Sauce

2010-06-13T21:37:00.001-04:00

Medley of flavors create a 5 star dish. Fantastic tasting "awesome sauce", great flavor on the pork with the peppercorns and thyme. Gets points for ingredients I have regularly on hand and only two pans.

Ingredients

* Cooking spray
* 1/4 cup minced white onion
* 1 teaspoon grated peeled fresh ginger
* 2 garlic cloves, minced
* 1 cup water
* 1/2 cup sugar
* 1/4 cup low-sodium soy sauce
* 2 tablespoons red wine vinegar
* 1 1/2 teaspoons Dijon mustard
* 2 tablespoons butter
* 2 (1-pound) pork tenderloins, trimmed, cut into fourths
* 1 tablespoon black peppercorns, crushed
* 1 1/2 teaspoons chopped fresh thyme
* 1/4 teaspoon salt

Preparation

1. Preheat oven to 350°.
2. Heat a small saucepan over medium heat. Coat pan with cooking spray.
3. Add onion, ginger, and garlic; sauté 2 minutes.
4. Add water and sugar; bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes).
5. Remove from heat; carefully stir in soy sauce, vinegar, and mustard. Add butter, stirring with a whisk. Set aside; keep warm.
6. Add peppercorns to a ziploc bag, and crack with rolling pin. Add thyme and salt to bag, mix well.
7. Rub tenderloins evenly with crushed peppercorns, thyme, and salt.
8. Heat cast iron pan over medium-high heat. Coat pan with cooking spray.
9. Add tenderloins, browning on all sides (about 5 minutes).
10. Bake at 350° for 15-20 minutes or until a thermometer registers 160° (slightly pink); let stand 10 minutes.
11. Serve sauce in small containers on side of dish.

Source: Cooking Light Dinner Tonight Cookbook

More dishes I want to try

2010-06-12T13:54:00.003-04:00

Cleaning off my desk, I came across some more recipes I want to try. These were from shows I saw on tv who knows how long ago, so I'm going to capture them now.

Quick Fix Meals:

Slow-Cooker Chicken Gumbo
http://www.foodnetwork.com/recipes/robin-miller/slow-cooker-chicken-gumbo-recipe/index.html

Black & Red Bean Fiesta with Rice
http://www.foodnetwork.com/recipes/robin-miller/black-and-red-fiesta-beans-with-rice-recipe/index.html

Twice Baked Potatoes

Buffalo Chicken Calzones
http://www.foodnetwork.com/recipes/robin-miller/buffalo-chicken-calzone-with-blue-cheese-dip-recipe/index.html

Chili in Cheddar Bowl
http://www.foodnetwork.com/recipes/robin-miller/anitas-slow-cooked-chili-in-cheddar-bowls-recipe/index.html

Simply Mexican by Lourdes Castro

2010-06-11T16:31:00.005-04:00

This book is my latest inspiration for great dishes.

I've bookmarked over half of the recipes in there to try out (most cookbooks I bookmark less than a quarter of the recipes). It's got a lot of nice pictures of the finished items as well.

She uses more common Mexican ingredients, a lot of which I already stock in my pantry, so I won't have to run out to the store each time I want to make a recipe. She has a glossary of definitions of the mexican ingredients with pictures in the front - I'm already very familiar with them, but a nice touch for a mexican cooking novice.

So far I've tried out the Sauteed Chicken with Achiote Chile Sauce, which was really good. The sauce has a well balanced smoky flavor, but wasn't as hot as we like so next time I'll leave some of the seeds of the ancho chiles in to ramp up the heat.

Baked Mac and Cheese

2010-03-28T12:07:00.003-04:00

Suggestions for future recipes: Switch to cheddar cheese. Add ham. Add bread crumbs to top of dish 10 minutes before done baking.

Ingredients:

8 ounces whole wheat penne or shells (2 cups cooked)
1/4 cup olive oil or butter
1/4 cup all-purpose flour
2 cups fat-free milk
1/2 cup plus 2 Tbs grated Parmesan Cheese
2 cloves garlic, minced
3/4 teaspoon ground nutmeg

Procedure:

Make all steps in the Dutch Oven

1. Cook pasta according to package directions. Drain, and set aside
2. Preheat oven to 350 degrees. Coat dutch oven with cooking spray
3. Heat oil over medium heat. Whisk in flour and cook 2 minutes, stirring constantly. Gradually whisk in milk and cook 5 minutes, or until sauce has thickened, whisking constantly.
4. Remove from heat. Add 1/2 cup of cheese, garlic, and nutmeg to sauce and stir to combine.
5. Add pasta and stir until well coated.
6. Sprinkle with remaining 2 tbs cheese, and bake 45 minutes until top is browned.

Source: Modified from recipe in Vegetarian Times

Black Bean Chili

2010-03-27T13:28:00.003-04:00

Easy to make and delicious! One pot meal is a plus.

Ingredients:

1 medium onion, chopped
3 cloves garlic, diced
1 pound ground turkey, beef, or sausage
4 tablespoons Chili 3000 powder
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
12 oz chicken broth
2 16oz can black beans, drained and rinsed
1 16oz can kidney beans
1 16 oz can diced tomatoes with green chilis
Red pepper flakes or Tabasco to ramp up spice level

Procedure:

1. Cook the onion, garlic, and meat in a large stock pot over medium-high heat, stirring often until the meat is cooked
2. Add the spices and cooking another 5 minutes
3. Add the chicken broth and stir well to get the browned bits up from the pan
4. Add the beans and tomatoes
5. Cook for 10-15 minutes

Serve with sour cream and tortilla chips.

Source: Modified from recipe in Penzey's Catalog

Chili Pie

2010-02-22T11:42:00.003-05:00

Super easy to make and only dirties two dishes - a real winner! 4 stars.

Ingredients:

1 pound spicy Italian sausage (or hamburg)
4 tablespoons chili powder
1 15-ounce can light red kidney beans
1 15-ounce can dark red kidney beans
1 16-ounce jar hot salsa (preferred Target brand picante style)
1 8 1/2-ounce box corn-bread mix
1 egg
1/3 cup milk
1 cup shredded Cheddar

Procedure:

1. Heat oven to 400º F.
2. Cook the sausage over medium heat in a cast iron skiller, breaking up the meat until it's no longer pink.
3. Add a layer of chili powder over all of the sausage and cook, stirring constantly, for 1 minute.
4. Add the beans and salsa, and more chili powder on top. Mix well. Heat to boiling.
5. Meanwhile, prepare the corn-bread mix with one egg and 1/3 cup milk.
6. Remove the chili from the heat and spread the corn-bread batter over one half of the chili mixture.
7. Sprinkle the Cheddar on top of the cornbread and the uncovered half of chili.
8. Place the skillet in the oven and bake 20 minutes or until golden.

Source: Modified from recipe in Real Simple.

More Recipes I want to try

2010-01-31T19:46:00.003-05:00

Here's some more recipes I want to try from recent tv cooking shows.

Mexico One Plate at a Time

Enchiladas Especiales Tacuba Style
www.rickbayless.com/recipe/view?recipeID=167

Flour Tortillas
www.rickbayless.com/recipe/view?recipeID=207

Fresh Cheese
www.rickbayless.com/recipe/view?recipeID=214

Slow Roasted Garlic Mojo
www.rickbayless.com/recipe/view?recipeID=244

Garlicky Linguine with Seared Shrimp, Chipotle and Queso Anejo
www.rickbayless.com/recipe/view?recipeID=248

Garlicky Popcorn with Mexican Queso Anejo
www.rickbayless.com/recipe/view?recipeID=246

Green Chile Chorizo
www.rickbayless.com/recipe/view?recipeID=236

Green Queso Fundido
www.rickbayless.com/recipe/view?recipeID=237

www.holatacos.com

Cooking for Real

Chicken Stuffed Potato Puff

Beef Empanada
http://www.foodnetwork.com/recipes/sunny-anderson/bay-ridge-empanadas-recipe/index.html

Good Eats

Pork Wellington (from Tender is the Pork episode)
http://www.foodnetwork.com/recipes/alton-brown/pork-wellington-recipe/index.html

Stormy Rice

2010-01-22T15:50:00.006-05:00

Didn't have the zip I was hoping for the first time I made it. Would suggest adding tabasco sauce or at least sesame oil and more red pepper flakes to kick it up some (unless you don't like spicy foods).

Ingredients:

2 tablespoons vegetable oil
2 cloves garlic, minced
1 cup white rice, rinsed
2 cups chicken broth
1/4 cup slightly crushed peanuts
2 scallions, chopped
Salt and freshly ground black pepper
Tabasco Sauce or Sesame Oil to kick up heat

Procedure:

1. In a medium saucepan, heat oil over medium-high heat. Add garlic and rice and saute 4 minutes, stirring, so that the rice toasts and the garlic cooks. Add the chicken broth to the rice mixture, bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes.

2. Remove from heat and let sit covered another 5 minutes.

3. Stir in the peanuts, scallions, and salt and pepper, to taste.

Source: Cooking for Real show “Airman Anderson’s Chicken” recipe

Orange You Glad I Didn't Say Chicken Again?

2010-01-22T15:49:00.005-05:00

The recipe this is based on was compared to General Tso's chicken, but the final product does not taste like it. It tasted like a good orange chicken though. Can be served with Stormy Rice.

Ingredients:

Vegetable oil, for frying
8 boneless skinless chicken thighs
2 eggs
1 tablespoon cayenne pepper
Salt
Freshly ground black pepper
1 cup all-purpose flour
1/4 cup cornstarch
1 orange, zested
1 1/2 cups orange juice
1/3 cup dark brown sugar
6 tablespoons butter
2 dried cayenne peppers, broken into small pieces
1 1/2 tablespoons Worcestershire sauce

Procedure:

1. In a large heavy-bottomed pot, pour in enough oil to fill the pot about a third of the way. Heat over medium heat until a deep-frying thermometer inserted into the oil reaches 350 degrees F.

2. Line a sheet tray with a wire cooling rack. Slice chicken into 2-inch pieces.

3. In a large bowl, whisk together eggs, cayenne, salt and black pepper to taste. In a paper bag, shake together salt, pepper, flour and cornstarch. Dip the chicken in batches, first in egg mixture, then in the flour mixture and shake to coat.

4. Set on a wire rack and let sit 10 minutes.

5. While chicken is resting, prepare sauce. In a large straight sided saute pan combine orange zest, orange juice, brown sugar, butter, hot pepper flakes and Worcestershire sauce. Stir, bring to a boil, then reduce heat and simmer until thickened, 5 to 8 minutes.

6. Carefully place chicken in hot oil and fry until golden and crispy, 5 to 8 minutes.

7. Transfer to the saute pan with the sauce and toss until evenly coated.

Source: Cooking for Real show “Airman Anderson’s Chicken” recipe

Meringue and Streusel-Topped Sweet Potatoes

2009-12-11T11:59:00.003-05:00

If you don't have a pasty bag, simply fill a zip-top plastic bag with the meringue, and snip a corner with kitchen shears. Personalize the meringue design any way you desire.

Sweet Potato Puree Ingredients:

8 cups cubed peeled sweet potatoes (about 3 1/4 pounds)
1 cup sweetened dried cranberries, coarsely chopped
1/2 cup half-and-half
1/3 cup maple syrup
1 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon maple flavoring
2 large eggs
Cooking spray

Streusel Ingredients:

2/3 cup chopped pecans
1/2 cup packed light brown sugar
2 tablespoons all-purpose flour
2 tablespoons butter, melted
1/4 teaspoon ground cinnamon

Meringue Ingredients:
4 large egg whites
2 1/3 cups granulated sugar

Procedure:

Preheat oven to 350°.

To prepare sweet potato puree, place sweet potatoes in a stockpot, and cover with water; bring to a boil. Reduce heat, and simmer for 20 minutes or until tender. Drain potatoes; place in a large bowl. Add cranberries and next 7 ingredients (through eggs); beat with a mixer at high speed for 2 minutes or until smooth. Spoon sweet potato puree into a 13 x 9-inch baking dish coated with cooking spray.

To prepare streusel, combine pecans, brown sugar, flour, butter, and 1/4 teaspoon cinnamon. Sprinkle the streusel evenly over sweet potato puree. Bake at 350° for 30 minutes; remove from oven (do not turn oven off).

To prepare meringue, place the egg whites in a large bowl; beat with a mixer at high speed until soft peaks form using clean, dry beaters. Gradually add granulated sugar, 1 tablespoon at a time, beating until stiff peaks form (about 4 minutes). Spoon meringue into a pastry bag fitted with a star tip. Pipe meringue in a lattice design over streusel. Bake at 350° for 15 minutes or until lightly browned.

Yield: 16 servings (serving size: 1/2 cup)

Source: Cooking Light

Penzey's Sloppy Joes

2009-11-25T11:24:00.005-05:00

Ingredients:

1 lb. lean ground beef
1 lb. ground turkey
1 medium onion, minced (about 1 cup)
1 large chopped green or red bell pepper (about 1 1/2 cups)
1-2 TB. CHILI 3000
1 28 oz. can tomato sauce
2 TB. Dijon-style mustard
2 TB. white vinegar
hamburger buns

Directions:

In a large, deep skillet brown the ground beef and onion. Cook until the meat is brown and the onion is soft. Drain any excess fat if there is any - usually there won't be if the ground beef is lean. Add the turkey and bell pepper and cook until the turkey has lost most of its pinkness. Sprinkle with CHILI 3000, stir for 1-2 minutes until the meat mix is well coated. Add the tomato sauce, mustard and vinegar. Cover and simmer on low for 1 hour, stirring occasionally. Serve on hamburger buns or your favorite crusty rolls.

Prep. time: 15 minutes
Cooking time: 1 hour
Serves: 8-10

Penzey's Orange Spiced Mashed Sweet Potatoes

2009-11-25T11:23:00.020-05:00

Ingredients:

5 lbs. sweet potatoes (Eugenia prefers red to orange but both work)
4 TB. butter, thinly sliced (1/2 stick)
1/4 Cup orange marmalade
1 TB. minced CRYSTALLIZED GINGER, 1/2 tsp. POWDERED GINGER, or 2 TB. ginger preserves
1 tsp. salt, or to taste
1 tsp. PENZEYS CINNAMON
1/2 tsp. GROUND CORIANDER
1/4 tsp. GROUND MACE
1/4 tsp. freshly grated NUTMEG, to taste
2 tsp. PURE VANILLA EXTRACT
1/2 Cup pecans

Procedure:

Preheat oven to 400°. Cover a heavy baking sheet with foil and spray with non-stick cooking spray. Pierce the sweet potatoes with a fork, place on the baking sheet, and bake for about 1 hour or until soft. Remove the sweet potatoes from the oven. Turn the heat down to 200°.

Remove the skins and pack into a measuring cup to get 51/2 cups; retain any extra for another recipe (TIP: if for some reason you’re short, don’t panic, just add some canned pumpkin; nobody will ever know). Place the sweet potatoes in a large mixing bowl. Add the butter and mash well. Stir in the marmalade, ginger, salt, SPICES and VANILLA. Mix well. Taste and add more salt or CINNAMON if desired.

Pack the mixture into an 8x8 baking dish and cover well with foil. Place in the 200° oven and keep hot until close to serving time. Remove from the oven, stir well and top with the pecans. Turn the oven up to 350° and bake an additional 5-10 minutes, uncovered, to toast the pecans. Serve.

Notes: This recipe can be made up to 2 days ahead of time, simply refrigerate without the pecans until ready to bake. If you’re baking the prepared sweet potato mixture straight from the refrigerator, heat in a 350° oven for 30-45 minutes, stirring occasionally. Once hot, top with the pecans and bake 5-10 minutes or until the pecans have toasted.

Prep. time: 10 minutes plus 1-hour potato baking times
Cooking time: 5-10 minutes warming/pecan toasting time
Serves: 6-8

Penzey's Gingered White Chocolate Biscotti

2009-11-25T11:23:00.019-05:00

Ingredients:

2 Cups all-purpose flour
2/3 Cup sugar
2 TB. CRYSTALLIZED GINGER, minced
1 tsp. baking soda
1/2 tsp. salt
1 4 oz. bar white chocolate, finely chopped (about 3/4 cup)
1 tsp. PURE VANILLA EXTRACT
2 eggs
1 egg white
vegetable cooking spray

Procedure:

Preheat oven to 350°. Combine the flour, sugar, GINGER, baking soda, salt and chocolate in a large bowl. In a separate bowl, combine the VANILLA, eggs and egg white and then add to the flour mixture, stirring until well blended (dough will be quite dry). Turn the dough out onto a lightly floured surface and knead 7 or 8 times until it holds together nicely. Shape the dough into a 16-inch-long roll. Place the roll on a baking sheet coated with cooking spray, and flatten to a 1-inch thickness. Bake at 350° for 30 minutes. Remove the roll from the baking sheet to a wire rack and let cool for 3-5 minutes. Don't cool completely or it will be harder to slice.

Cut the roll diagonally into 24 (1/2 inch) slices and place slices, cut-side down, on a baking sheet. Use a bread knife and cut gently. Broken pieces can usually be pushed together and will bake back together. Reduce oven temperature to 325°, and bake for 10 minutes. Turn the cookies over and bake for an additional 10 minutes (the cookies might be slightly soft in the center but will harden as they cool). Carefully remove from baking sheet, and let cool completely on wire rack.

Prep. time: 15 minutes
Baking time: 50 minutes
Yield: 24 cookies

Penzey's Pepper Bean Salad

2009-11-25T11:23:00.018-05:00

Salad Ingredients:

1 15 oz. can black beans, rinsed and drained
1 15 oz. can kidney beans, rinsed and drained
1 15 oz. can pinto beans, rinsed and drained
1 15 oz. bag super sweet frozen niblet corn or 2 Cups fresh corn on the cob kernels
1 red onion, chopped
2 garlic cloves, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 jalapeño peppers, seeded and chopped

Dressing Ingredients:

1/2 Cup chopped, fresh cilantro (or 2 TB. dried CILANTRO)
1 tsp. GROUND CUMIN
1 TB. ALEPPO PEPPER
1 tsp. PENZEYS FRESHLY GROUND PEPPER
1 tsp. SEA SALT
1/4 Cup canola oil
1/2 Cup red wine vinegar
2 limes, juice of (1/4-1/3 Cup)

Procedure:

In a large bowl, combine the beans, corn, onion, garlic, bell peppers and jalapeño peppers. Toss well. Combine the cilantro, CUMIN, ALEPPO PEPPER, PENZEYS FRESHLY GROUND PEPPER, SEA SALT, oil, vinegar and lime juice in a container with a lid. Shake well to mix thoroughly. Right before serving, pour the dressing over the salad and toss to coat.

Prep. time: 20 minutes
Serves: 8-10 as a side dish

Penzey's Grilling Marinade

2009-11-25T11:23:00.017-05:00

Ingredients:

3 lb. pork loin roast
1/4 Cup honey
1/4 Cup soy sauce
1/4 Cup RASPBERRY ENLIGHTENMENT
2 TB. red wine vinegar
1 tsp. REGULAR MUSTARD POWDER
1 TB. CRACKED ROSEMARY
2 garlic cloves, minced
1-2 TB. hot sauce (optional)

Procedure:

Whisk together all of the ingredients until well blended. Add the roast or meat of your choice and marinate for at least 2 hours, turning the meat at least once. Discard the marinade and place the meat on the grill. For pork loin, grill over indirect heat for 20-25 minutes per pound, until the internal temperature reads 165°. Let rest 10 minutes before slicing.

Prep. time: 10 minutes
Cooking time: 60-75 minutes
Serves: 6-8

Recipes I want to make

2009-08-28T20:27:00.004-04:00

Here’s some recipes from recent food shows that I’d like to try out for myself:

Mexico One Plate at a Time:
Potato Soup with Mushrooms (I’ll remove those) and Crema
Simple Tostadas (Cookbook)
Panela en Salsa Verde (Cookbook)
Whole Chicken Roadside (just the marinade for that)
Enfrijoladas - Black Bean Enchiladas with pasilla chile, chorizo http://www.rickbayless.com/recipe/view?recipeID=145
Mango Raspberry Upside Down Cake
Chorizo Omlets
Cornbread Pound Cake with fruit

http://www.rickbayless.com/tv/season6/recipes.html

Quick Fix Meals:
Slow Cooker Chicken Gumbo
Parm Sage Pork Loin
Chicken Black Bean Enchilada
Greek Pasta Salad

Emeril Green:
Breaded Parmesan Pork Tenderloin
Vegetable Pot Pie (I’ll add chicken or turkey)

Steak-and-Pepper Stir-Fry

2009-08-02T20:58:00.002-04:00

Ingredients:

1 lb lean flank steak, cut into thin slices for faster cooking
1/4 cup low-sodium soy sauce
1 Tbs cornstarch
1 Tbs dry sherry
1 tsp sugar
2 Tbs dark sesame oil, divided
1 julienne-cut green bell pepper
1 julienne-cut red bell pepper
1 vertically sliced onion
1/4 tsp salt
1/4 tsp crushed red pepper (or one pod homegrown dried red pepper)
1 Tbs grated peeled gingerroot
1/4 cup water

Procedure:

1. Trim fat from steak. Cut steak diagonally with the grain into
2-inch-thick slices. Cut slices diagonally across the grain into thin
strips.
2. Combine steak, soy sauce, cornstarch, sherry, and sugar in a bowl; stir
until well-blended.
3. Cover and marinate in refrigerator 15 minutes.
4. Heat 1 tablespoon oil in a wok or large nonstick skillet over high heat.
5. Add bell peppers, onion, salt, and crushed red pepper; stir-fry 1
minute. Remove bell pepper mixture from pan; set aside.
6. Add remaining oil, steak mixture, and gingerroot to pan; stir-fry 2
minutes.
7. Return bell pepper mixture to pan, and stir in water; stir-fry 1 minute.

Source: Cooking Light

Pollo Salsa Chipotle con Tomate Verde Asado

2009-06-24T17:50:00.006-04:00

In English: Chipotle Salsa with Pan-Roasted Tomatillos with Chicken. I give this recipe a 4.5. Very few ingredients create a symphony of flavor in your mouth, and it's very easy to make as well! Very spicy hot dish, so have Sour Cream at the ready to serve with it. Rick says you can use this same salsa and technique with pork tenderloin, steak, or shrimp.

Ingredients:
3 garlic cloves, peeled
4 medium (about 8 ounces total) tomatillos, husked, rinsed and cut in half
2 canned chipotle chiles en adobo (do not add more unless you want you mouth to be on fire)
1 sliced white onion
1 pound boneless skinless chicken breast, cut into cubes
One handful fresh cilantro, chopped for garnish
Salt
Sour Cream (for serving)

Procedure:
1. Set a large non-stick skillet over medium-high heat. Lay in the garlic and tomatillos (cut side down). When the tomatillos are well browned, 3 or 4 minutes, turn everything over and brown the other side. (The tomatillos should be completely soft.)
2. Scoop the garlic and tomatillos into the rocket blender with the chiles and 1/4 cup water. Process to a coarse puree.
3. Turn skillet back to medium-high, and sauté 1 sliced white onion with cubed boneless skinless chicken breast until well browned.
4. Add the salsa and stir-fry until everything is done as much as you like.
5. Sprinkle with chopped cilantro after ladeling into bowls.

Source: Dawsified version (yes, it's a word) of recipe from Rick Bayless' Mexico One Plate at a Time t.v. show, and Everday Mexican cookbook

Sopa Azteca

2009-06-24T17:39:00.005-04:00

In English: Tortilla Soup. If you make in two batches, it's the perfect size for serving two people. Make step one and two, and set aside half the mix for another day. I give this recipe a 4.5. Very few ingredients create a symphony of flavor in your mouth, and super easy to make as well!

Ingredients:
Base mix:
1 large dried pasilla (negro) chile, stemmed and seeded
One 15-ounce can diced tomatoes in juice (preferably fire-roasted, Muir Glen Organic recommended)
2 tablespoons vegetable or olive oil
1 medium white onion, sliced 1/4-inch thick
3 garlic cloves, peeled

Soup (base mix makes two batches of soup):
1 quarts chicken broth
1 large can cooked chicken, drained

Serve on side to be added by each person as they desire:
3/4 cups shredded Mexican melting cheese (like Chihuahua, quesadilla or asadero) or Monterey Jack, brick or mild cheddar
A few handfuls roughly broken tortilla chips
1 large lime, cut into 6 wedges

Procedure for Base mix:
1. Quickly toast the chile in a dry pan over medium heat, pressing it flat for a few seconds, then flipping it over and pressing it again. Break the chile into pieces and put in rocket blender jar along with the tomatoes with their juice.
2. Heat the oil in a medium (4-quart) saucepan over medium-high. Add the onion and garlic and cook, stirring frequently, until golden, about 7 minutes. Scoop up the onion and garlic with a slotted spoon, pressing them against the side of the pan to leave behind as much oil as possible, and transfer to the blender. Process until smooth.

Procedure for Soup:
3. Return the pan to medium-high heat. When quite hot, add half the puree and stir nearly constantly, until thickened to the consistency of tomato paste, about 6 minutes.
4. Add the broth and epazote, if using. Reduce the heat to medium-low and simmer for 10 minutes.
5. Taste and season as necessary with salt. Add the chicken to the simmering broth and simmer for 5 more minutes.

Source: Dawsified version (yes, it's a word) of recipe from Rick Bayless' Mexico One Plate at a Time t.v. show, and Everday Mexican cookbook

Cheesy Green Eggs and Ham baskets

2009-04-26T14:09:00.003-04:00

The green part of the egg comes from the Green Bell Peppers!

Ingredients:

12 (1-ounce) slices reduced-sodium Virgina or Black Forest ham (be sure it's a thicker cut!)
1 pat butter
1/2 cup yellow onion, diced
1 green bell pepper, diced
3 slices whole grain bread, torn into small pieces
1 1/2 cups (12 fluid ounces) fat free egg substitute
3 cups grated Cheddar cheese
1/4 tsp fresh ground black pepper

Procedure:

1. Preheat oven to 400 F.
2. In a small saute pan, melt the a touch of butter and cook the onions and peppers until soft and the onions are translucent.
3. Fit two ham slices into each cup of the 6 large muffin silicone pan (ham ends will be above cup edges).
4. Divide bread among cups.
5. Mix egg substitute, black pepper, cheese, onions, and green bell peppers in a bowl. Pour egg mix into each cup evenly.
6. Sprinkle more cheese on top.
7. Bake on middle oven rack for 25+ minutes. Remove the cups from the muffin pan. Serve warm.

Source: modified from Cabot Cheese recipe, with some of the idea from my Crepes Quiche Lorriane mixed in

Cinnamon Crepes

2009-04-19T19:44:00.008-04:00

My classic crepe recipe. I recommend serving with blueberries, strawberries, or nutella.

Ingredients:

1 cup all-purpose flour (about 4 1/2 ounces)
2 teaspoons sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup low-fat 1% milk
1/2 cup water
2 teaspoons butter, melted
2 large eggs
Fruit or nutella for filling
Cool Whip or other Whipped Topping
Powdered sugar to dust over top

Procedure:

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, cinnamon, and salt in a small bowl. Combine milk, water, melted butter, and eggs in a blender. Add the flour mixture to milk mixture, and process until smooth. Cover batter; chill for 1 hour.

Heat an 8-inch nonstick crepe pan or skillet over medium heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift the edge of the crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over, and cook for 30 seconds or until center is set.

Place crepe on a towel; cool completely. Repeat procedure with the remaining batter, stirring batter between crepes. Stack crepes between single layers of wax paper to prevent sticking, or serve to the hungry masses as soon as each is cooked.

Procedure for fruit stuffing:

Heat fruit in small saucepan for 10 minutes until warm and bubbly. Add two teaspoons of sugar (it helps the medicine go down twice!) to sweeten the fruit. Once defrosted in pan, mash down with a spoon to release juices and soften fruit. Half of the fruit should be mashed, half should still be intact.

Source: Cooking Light

Green Chile Bake

2009-02-17T22:47:00.006-05:00

3 out of 5 currently. I'd recommend adding some Bold Taco Seasoning next time to round out the flavor. Sides of salsa and sour cream really help uplift this dish.

Ingredients:

2 tablespoons butter or stick margarine
1 1/2 cups chopped onion
2 garlic cloves, minced
1/4 teaspoon ground cumin
1/8 teaspoon salt
3 cups cooked long-grain rice
1 1/4 cups egg substitute
1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained
1 (8-ounce) can no-salt-added tomato sauce
1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
1/2 cup (2 ounces) shredded manchego cheese
3 (4-ounce) cans whole green chiles, drained and cut into strips
Oregano sprigs (optional)

Procedure:

Preheat oven to 375°.

Melt the butter in a medium nonstick skillet over medium-high heat. Add the chopped onion and minced garlic, and sauté 5 minutes. Remove from heat, and stir in ground cumin and salt. Combine onion mixture, rice, and egg substitute in a bowl. Combine tomatoes and tomato sauce in a bowl. Combine the cheeses in a small bowl. Spread 1 1/4 cups tomato mixture in bottom of a 13 x 9-inch baking dish, and top with 1 1/2 cups rice mixture. Arrange half of green chiles on top of rice mixture, and sprinkle with half of cheese mixture. Repeat the procedure with the remaining tomato mixture, rice mixture, and chiles. Bake, uncovered, at 375° for 30 minutes. Sprinkle top with remaining cheese mixture, and bake an additional 5 minutes or until the cheese is melted. Garnish with oregano sprigs, if desired.

Source: From my Cooking Light 2000 Annual cookbook

Butternut Squash Ravioli with Cranberry Walnut Sauce

2009-01-29T17:57:00.003-05:00

This was an excellent dish, I give it 4.5 out of 5 stars. It loses the half a star due to the amount of effort and pans it takes, as well as that the squash is not as full flavored in the ravioli as I had hoped.

Ingredients:

Ravioli
1 butternut squash, approximately 2 pounds, cubed (about 3 cups)
2 tablespoons extra-virgin olive oil, plus 2 tablespoons
1/4 cup brown sugar

3 tbsp cinnamon
1 cup whole milk ricotta cheese
4 small amaretti cookies, crushed (about 1/3 cup)
1/4 teaspoon ground nutmeg
1 package small wonton wrappers

Sauce
3/4 cup butter (1 1/2 sticks)
2 tablespoons torn fresh sage leaves
1/2 cup toasted walnuts, chopped
1/2 cup dried cranberries, or chopped dried cherries, or mixture of both

Directions:

1. To make the ravioli, preheat the oven to 375 degrees F. On a foil-lined baking sheet toss together the butternut squash and 2 tablespoons of olive oil. Bake in the oven until soft and golden, about 25 minutes.

2. In a food processor, combine the butternut squash mixture, brown sugar and cinnamon, and the ricotta cheese and pulse a few times to blend. Add the crushed amaretti cookies and the nutmeg. Pulse until smooth.

3. To make the ravioli, lay out a few wonton skins, keeping the remaining skins inside the package or under a very lightly dampened paper towel. Place 1 tablespoon of squash mixture in the middle of each skin. Dip a pastry brush in a little water and wet the edges of the skin. Gently fold the square wrapper into a triangle, making sure the edges are securely closed and there are no air pockets inside. Place the formed ravioli on a baking sheet and repeat with the rest of the wrappers and squash mixture.

4. Bring a large pot of salted water to a boil. Meanwhile make the sauce: melt the butter in a large, heavy skillet over medium heat. Add the sage, walnuts and cranberries and let cook until the butter starts to brown, about 3 minutes. Turn the heat off and stir to combine.

5. Gently place the ravioli in the boiling water and gently stir. When they begin to float they are done, about 3 minutes. Using a slotted spoon, remove from boiling water. Top with the brown butter sauce and serve.

Source: Modified from recipe in Giada De Laurentiis's Everyday Pasta cookbook

Lime Meringue Pie

2009-01-27T12:35:00.006-05:00

A delicious alternative to the classic Lemon Meringue Pie. 4 out of 5 stars.

Ingredients:

For the crust:
3 ounces (6 tablespoons) butter
4 ounces (about 32) Mexican "Maria" cookies (or 16 Graham crackers)
3 tablespoons sugar

For the filling and topping:
1 cup sugar
¼ cup cornstarch
1 1/3 cup cold water
A big pinch of salt
6 egg yolks
1/3 cup fresh lime juice, plus the finely grated zest of 1 large lime
3 tablespoons butter
A big pinch of salt

For the topping:
4 egg whites (you should have about ½ cup)
1 cup sugar

Procedure:

1. The crust. Heat the oven to 325 degrees. In a small saucepan, melt the butter, letting it brown slightly. Break the cookies (or crackers) into a food processor and pulse until pulverized. Add the 3 tablespoons of sugar and melted butter, then continue to pulse until the mixture begins to clump slightly. Set aside 3 tablespoons of the crumb mixture to use as a garnish for the tart. Press the remainder evenly over the bottom and sides of 8-inch tart pan with removable bottom. Bake until lightly browned, about 15 minutes.

2. The filling. In a medium (3-quart) heavy-bottom saucepan, whisk together the 1 cup of sugar, cornstarch, water and salt. Set over medium heat and whisk until the mixture begins to boil (it will be quite thick), 3 or 4 minutes. Add the egg yolks to the hot mixture and immediately whisk vigorously until thoroughly incorporated. Lastly, whisk in the lime juice, zest and butter. Continue whisking until the mixture returns to a boil. Remove from the heat and pour into the crust. Let cool to room temperature, then refrigerate, covered with plastic wrap, until the filling is chilled and nicely set. (The tart can made 24 hours ahead up to this point.)

3. Finishing the pie. In the metal bowl of an electric mixer, whisk together the egg whites and remaining 1 cup of sugar over a pan of simmering water until the egg whites are very warm to the touch. Remove from the heat and beat with the electric mixer until cool, about 5 minutes; the meringue should be thick and fluffy and hold glossy stiff peaks. (The meringue may be prepared up to 24 hours ahead; cover and refrigerate.)
Shortly before serving, preheat the oven to 500 degrees or set out a propane or butane torch. Scoop the meringue into a ring around the outside edge of the tart (an ice cream scoop works well), then use the back of a spoon or a small spatula to form dramatic peaks in it. Place in the oven for 2 or 3 minutes, until the meringue is evenly browned, or brown the meringue with the torch, moving it back and forth over the surface until browned.

Slighty modified Recipe from Season 5 of Mexico--One Plate at a Time

Cocadas Horneadas

2009-01-27T12:32:00.005-05:00

This recipe only makes about 20 cookies, so I'd highly recommend double or tripling to make more, and freeze some for later. 4 out of 5 stars.

Ingredients:

1 medium (1 1/4 pound) fresh coconut, with plenty of water inside, OR 12 ounces coarsely shredded frozen coconut meat, OR 10 ounces dried unsweetened coconut flakes
1 1/4 cups (9 ounces) sugar
1 tablespoon corn syrup
1 inch cinnamon stick
2 tablespoon milk
3 large egg yolks

Procedure:

The fresh coconut. Turn on the oven to 325 degrees. Twist a corkscrew (or drive an ice pick) into 2 of the "eyes" of the coconut (the dark indentations on one end), then drain the trapped liquid into a cup (strain if it contains any bits of coconut shell). Place the coconut in a preheated 325° oven for 15 minutes to help loosen the flesh from the shell. With a hammer, crack the coconut into several pieces, then use a small knife or screwdriver to pry the flesh from the shell. Use a small knife or a vegetable peeler to peel away the dark skin from the coconut flesh. In a food processor (or, with determination and stamina, using a four-sided grater) grate the coconut into medium-fine shreds. If you are using frozen or dried coconut, measure it out.

Cooking the Coconut. Combine the sugar (if using dried coconut, use only 1/2 cup sugar), corn syrup and cinnamon stick in a medium, heavy saucepan. Add enough tap water to the coconut water to bring the volume to 1 cup, stir into the sugar mixture, bring to a boil and wash down the sides of the pan with a brush dipped in water.

Add the coconut and cook for 15 to 20 minutes over medium to medium-low heat, stirring frequently, just until all the liquid has been absorbed or evaporated (do not let it brown). Remove from the heat and pick out the cinnamon stick.

Mix together the milk and egg yolks, stir in a few spoonfuls of the hot coconut, then stir the yolk mixture into the pan. Set over medium-low and cook, stirring constantly, until the yolk mixture has thickened and been absorbed, about 5 minutes. (The liquid will come to a simmer: if heated gently, it will NOT curdle, though it is boiling gently.)

Remove from the heat, spread out on a tray or baking dish and cool to room temperature.

Baking the Coconut Candies. Preheat the oven to 325° and line a large baking sheet with parchment paper (or heavily grease and flour it).
Scoop up about 2 tablespoons of the cooled coconut mixture, form into a 2-inch cake (about 1/2-inch thick) and lay on the baking sheet; form the remaining coconut mixture into patties in the same manner.

Bake for 20 to 25 minutes, until thoroughly browned. Let cool on the baking sheet, then remove, freeing any that stick by sliding a knife underneath and twisting the blade to pop them free. Let stand upside down for an hour or so, for the bottoms to firm and harden, then store in an airtight container.

Recipe from Season 5 of Mexico—One Plate at a Time

Crepe Quiche Lorraine

2008-12-04T10:12:00.003-05:00

A handful of work, but well worth the effort. This versatile dish is great for breakfast, lunch, or dinner.

To make the Savory Crepes:

Ingredients:
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
1/4 teaspoon salt
1/4 cup chopped herbs or diced Anaheim chile
Pam for coating pan

Procedure:
1. In a blender, combine all of the ingredients and pulse for 10 seconds.
2. Heat a small 6-8 inch non-stick frying pan. Add Pam to coat.
3. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to a plate, cover with wax paper.
4. Spray pan with Pam again, and continue until all batter is gone, spraying pan between each crepe.

To make them into Quiche Lorraine:

Ingredients:
2 teaspoons butter
1 medium bell pepper, diced
1 1/2 cups cooked ham, crumbled
8 eggs
12 ounces milk
1 teaspoon fresh cracked pepper
6 ounces cheddar, shredded
6 savory crepes, recipe above

Directions:
1. Preheat the oven to 350 degrees F.
2. In a medium sized bowl, whisk together the eggs and milk, and season with cracked pepper.
3. In a large, non-stick, 6-cup muffin tin, place one crepe into each cup. Make sure that the edges of the crepes are slightly pleated and overlap the edge of the tin slightly.
4. Distribute the ham and the bell pepper evenly into the cups, then cover evenly with the cheese.
5. Pour the egg mixture into each cup so that all of the quiches are the same size.
6. Place into a preheated oven for 15 minutes. If using a silicone muffin pan with a regular pan underneath for support, double to baking time to 30 minutes.
7. Quiches are done when they have risen and egg mixture is completely set.

Source: Modified from recipe by Alton Brown

Honey-Pecan Baked Chicken

2008-11-18T10:34:00.005-05:00

The honey adds a lot of flavor to the chicken pieces and kept it very moist. Was nice having a dish where the breadcrumbs actually remained on the chicken instead of falling off. I’ll put this into my regular rotation since the ingredients are things I always have on hand.

Ingredients:
2 boneless skinless chicken breasts, cut into thirds
1/4 cup honey
2 tablespoons Dijon mustard
3/4 teaspoon paprika
1/8 teaspoon garlic powder
1 cup panko breadcrumbs
1/2 cup finely chopped pecans
Cooking spray

Procedure:
1. Preheat oven to 400°.
2. Combine honey, mustard, paprika, and garlic powder in a small bowl; stir well.
3. Combine breadcrumbs and pecans in a shallow dish; mix well.
4. Brush both sides of chicken with honey mixture; dredge in breadcrumb mixture.
5. Place chicken pieces on a large baking sheet coated with cooking spray. Lightly coat chicken with cooking spray, and bake at 400° for 40 minutes or until done.

Source: Modified from recipe from Cooking Light.

Sharon's Spaghetti Sauce

2008-11-14T17:12:00.002-05:00

The base of this recipe is from the cookbook that came with my rocket blender, a gift from my friend Kerry. I didn’t start using the blender until I had it for about 6 months, and now it’s in use all the time. It’s the perfect size to make this spaghetti sauce, which serves two. This recipe also works with fresh roma tomatoes, if you can get them in season.

Ingredients:
1 can diced tomatoes
1/3 can tomato paste
2 glugs olive oil
1 heaping teaspoon minced garlic
1 dried red chili pepper (or 3 shakes of flakes)
3 shakes grated parmesan cheese
3 shakes Tuscan Sunset Italian seasoning
2 slices Proscuitto

Procedure:
1. Throw all ingredients into the rocket blender, mix until tomatoes are pureed.
2. Cook a dash of garlic, dash of chili pepper flakes, and proscuitto in saucepan for 3 minutes until you can smell the garlic and the proscuitto starts to brown on the edges.
3. Mix in the pasta sauce, heat thoroughly.
4. Serve with your favorite pasta dish.

Sesame Beef Stir Fry

2008-11-13T10:43:00.007-05:00

Ingredients:
3 tablespoons toasted sesame seeds
10 ounces top sirloin, thinly sliced across grain
2 tablespoons vegetable oil
1 bag mixed vegetables
1/3 cup water
6 tablespoons hoisin sauce
2 teaspoons oriental sesame oil

Procedure:
1. Spread sesame seeds on large plate. Sprinkle beef with salt and pepper; coat with sesame seeds.
2. Heat vegetable oil in a large wok over high heat.
3. Add vegetables, stir-fry for a few minutes until thawed.
4. Add beef; stir-fry until brown, about 3 minutes.
5. Reduce heat to medium. Add 1/3 cup water and hoisin sauce. Cook until sauce is bubbling and coats beef and vegetables, stirring often, about 2 minutes.
6. Stir in sesame oil.

Source: Bon Appetit Fast Easy Fresh Cookbook

Wonton Soup

2008-10-23T17:40:00.004-04:00

The only time I’ve made this so far the dumplings fell apart in the soup, so be sure not to overfill them. Uses the leftover pork from the Sun-dried Tomato Stuffed Pesto pork recipe.

Ingredients:
6 cups reduced-sodium chicken broth
1 cup shredded cabbage
1/2 cup shredded or diced cooked pork
1 Tbs soy sauce
1 Tbs sesame oil
16 wonton wrappers
1/4 cup chopped scallions

Procedure:
1. Place broth and cabbage in a large saucepan and set pan over medium-high heat. Bring to a simmer.
2. Meanwhile, in a food processor, combine pork, soy sauce and sesame oil. Pulse 3 or 4 times until the pork is finely minced but not a paste.
3. Arrange 16 wonton wrappers on a flat surface. Spoon filling onto the center of each wrapper, to within 1/4-inch of the edges (about 1 teaspoon per wrapper). Wet your fingers with water and pull up corners of the wontons to create individual "purses". Pinch the edges together (with wet fingers) to seal.
4. Place stuffed wontons in simmering broth. Cook 5 minutes, until wontons are tender and translucent. Remove from heat and stir in scallions.

Source: Robin Miller Quick Fix Meals

Vienna Schnitzel

2008-10-23T17:37:00.003-04:00

If you’ve read several of my recipes, you’ll see that I’m a big fan of the dip in eggs/milk, dip in bread crumb, fry type of cooking. Here’s another! One of these days, I should have a bread crumbed and fried clogging our arteries party!

Ingredients:
¾ quart vegetable oil
3 ounces filets pork sirloin (6 oz each)
2 cups dry bread crumbs
2 eggs
¼ cup milk
1 fresh lemon
1 dash pepper
1 dash salt
1 dash parsley

Procedure:
1. Wrap meat in wax paper, and pound with a mallet on a solid, level surface until it is 1/8 to 1/4 inch thick.
2. Pour the bread crumbs into a dish. (Paper plates are my favorite to use here).
3. In another dish, lightly beat the eggs and add the milk. Lightly season with salt and pepper. Try adding another spice, such as Parsley for extra flavoring.
4. Dip the meat into the egg mixture and drain slightly.
5. Coat with the breadcrumbs by lightly pressing the crumbs into the meat.
6. When each piece of meat has been prepared, deep fry in cooking oil until golden brown. Can deep fry in a large skillet, wok, or deep fryer.
7. One remove from pan, squeeze lemon juice over each piece of meat

Vegetarian Spring Rolls

2008-10-23T17:32:00.001-04:00

I learned how to make these at a cooking class with lots of items to roll, wrap, and stuff. Isn’t it great to play with your food?

Ingredients:
1 large carrot
1 red bell pepper
1 small cucumber
1 oz thin rice sticks
6 large green leaf lettuce leaves
1 bunch fresh basil leaves
1/2 bunch cilantro leaves
1 bunch fresh mint leaves
1 package 8" round rice paper sheets

Procedure:
1. Heat a small saucepan of water to boiling. Break rice noodles in half (so approx 2" lengths). Add rice noodles and turn off heat, stirring and soaking for 3 minutes. Drain noodles and rinse well with cold water.
2. Peel, seed if appropriate, and cut the carrot, bell pepper, and cucumber into 4" julienne
3. Tear the green lettuce into small pieces and discard the tough ends
4. Discard the stems from the basil, cilantro, and mint leaves
5. Fill a large bowl or pie pan with hot water. Dip 1 sheet of rice paper in the hot water until it becomes pliable.
6. Place the fillings on the rice paper: lay carrot, pepper, and cucumber strips out straight. Top with torn lettuce. Top lettuce with a row of rice noodles (approx 2 tbsp), top with basil, then cilantro, and then mint.
7. Fold in lower end of sheet up over fillings, then both sides of the rice paper sheets towards center, compacting fillings as much as possible. Roll upwards until fully wrapped.
8. Cut in half or at a diagonal, and serve

Source: A Southern Season cooking class

Veal Milanese

2008-10-23T17:30:00.003-04:00

This is one of the few successful Rachael Ray recipes I tried before I got tired of her being everywhere. I think it was the Triscuit's box that did me in. Once you've achieved Triscuitdom, there's no turning back. And 365 meals? Really? There's 121 actual meal ideas in there with tweaks. Just switch it out for chicken! Try it with beef! Try it with soy sauce! Try serving it standing on your head! Try serving it on a Triscuit!

Ingredients:
4 boneless veal shoulder chops, no more than 1-inch thick
Salt and pepper
1/2 cup all-purpose flour
2 beaten eggs
1 cup bread crumbs
1/2 cup grated cheese, Parmigiano or Romano
1/2 tsp ground or grated nutmeg
Olive oil
1 lemon

Procedure:
1. Pound chops between waxed paper with small heavy skillet to 1/4-inch thickness. Chops will be about 10 inches wide each.
2. Season chops with salt and pepper.
3. Set up an assembly line: a dish of flour, a shallow dish with beaten egg, a plate with bread crumbs combined with cheese and nutmeg.
4. Add a thin layer of oil to a very large skillet over medium to medium-high heat.
5. When oil is hot, add the first 2 pieces of veal. Cook 3 minutes on each side until evenly golden.
6. Transfer to a serving platter and repeat with remaining veal.
7. Top veal with a little squeeze of lemon juice.
8. *If using veal scallopini, make half as much bread crumbs and cheese, but same amount of eggs. Cook about 1 1/2 minutes on each side.

Source: 30 Minute Meals by Rachael Ray

Sweet Potato Fries

2008-10-23T17:17:00.002-04:00

Delicious and healthy side dish or snack!

Ingredients:
5 sweet potatoes, cut into about 1 by 5-inch "fries"
3 Tbs olive oil
2 Tbs chopped fresh basil leaves
2 tsp kosher salt
1/2 tsp freshly ground black pepper

Procedure:
1. Preheat the oven to 400 degrees F.
2. Place the sweet potato "fries" on a foil-lined baking sheet and toss with the olive oil. Sprinkle with a ltitle salt.
3. Bake until golden, about 45 minutes.

Source: Giada De Laurentiis Everyday Italian

Sun-dried Tomato Pesto-Stuffed Pork

2008-10-23T17:11:00.003-04:00

My first try making a Robin Miller Quick Fix Meal, and it was a big hit. Fancy enough to be served with the best of them, and so simple to make. She suggests reserving half the pork for future recipes of wonton soup or pork fried rice. The leftover pork also works great in Chinese Dumplings.

Ingredients:
Cooking spray
2 1/2 lbs pork tenderloin
1 cup prepared sun-dried tomato pesto
Salt
Ground black pepper
1/4 cup balsamic vinegar
2 Tbs honey mustard
2 Tbs thyme

Procedure:
1. Preheat oven to 400 degrees F. Coat a shallow roasting pan with cooking spray.
2. Using a sharp knife, cut pork lengthwise 3/4 of the way through. Place in a prepared pan and spread sun-dried tomato pesto in the incision. Fold pork back in half and use a metal or wooden skewer to close the seam (lots of toothpicks work in a pinch). Season with salt and black pepper.
3. In a small bowl, combine vinegar, honey mustard and thyme. Spoon mixture over pork.
4. Roast 45 minutes, until an instant-read thermometer reads 155 degrees F.
5. Let pork rest for at least 10 minutes before slicing crosswise into 1-inch thick slices.

Source: Robin Miller Quick Fix Meals

Stuffed Shells with Arrabbiata Sauce

2008-10-23T17:07:00.002-04:00

I like these with lots of red pepper flakes in them to spice them up. I often make a large batch, since they make great leftovers.

Ingredients:
12 oz box jumbo pasta shells
1 Tbs olive oil
3 oz thinly-sliced pancetta or proscuitto, diced
2 tsp dried crushed red pepper flakes
2 garlic cloves, minced
2 1/2 cups marinara sauce
15 oz whole milk ricotta cheese
2/3 cup grated Parmesan
2 large egg yolks
1 1/2 tbs Tuscan Sunset
3/4 tsp salt
1/4 tsp freshly-ground black pepper
1/2 cup shredded mozzarella cheese

Procedure:
1. Partially cook the pasta shells in a large pot of boiling salted water until slightly tender but still quite firm to the bite, about 4 to 6 minutes. You will continue cooking the shells in the oven after they have been stuffed. Drain pasta shells and rinse in cool water.
2. Heat the oil in a heavy medium saucepan over medium heat. Add the pancetta and saute until for 1 minute. Add the red pepper flakes. Add the garlic and saute another minute. Add the marinara sauce. Bring the sauce to a simmer, stirring often.
3. In a medium bowl, stir the ricotta, Parmesan, egg yolks, parsley, italian seasoning, salt, and pepper. Set aside.
4. Preheat the oven to 350 degrees.
5. Spread sauce along bottom of 9x13 baking pan. Fill the cooked shells with the cheese mixture, about 2 tablespoons per shell. Arrange the shells in the prepared dish. Spoon the remaining sauce over the shells, then sprinkle with the mozzarella.
6. Bake in the lower third of your oven until the filling is heated through and the top is golden brown, about 25 to 30 minutes.

Source: EVERYDAY ITALIAN with Giada De Laurentiis

Southwestern Chicken Soup

2008-10-23T17:04:00.004-04:00

A cold weather must! Warm, comforting, and spicy. I don't really make soup much, but this has become a regular feature on my kitchen table. 4 stars.

Ingredients:
1 12-ounce jar salsa verde (prefer real Mexican brand, not Pace or Ortega)
3 cups cooked chicken pieces (1 small deli-counter rotisserie chicken or leftovers)
1 15-ounce can cannellini beans, drained
3 cups chicken broth
1 tsp ground cumin
Dash Bold Taco Seasoning
2 green onions, chopped
1/2 lime, juiced
1/2 cup sour cream
Tortilla chips to serve alongside

Procedure:
1. Empty the salsa into a large saucepan.
2. Cook 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin.
3. Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally.
4. Just before serving, squeeze juice of 1/2 lime into soup.
5. Top each bowl with a sprinkling of onions, a dollop of sour cream, and some tortilla chips (if desired).

Source: Real Simple

Shells with Toasted Breadcrumbs

2008-10-23T14:24:00.002-04:00

Simple to make and very satisfying.

Ingredients:
1/2 lb dried shells (or other small shaped pasta)
1/3 cup extra-virgin olive oil
1 cup Italian seasoned dried bread crumbs
shakes italian seasoning
1/4 cup grated Parmesan
6 slices finely-chopped proscuitto

Procedure:
1. In a large pot, bring to a boil salted water. Cook pasta until done, about 10 minutes.
2. About 5 minutes in, add oil and proscuitto to a medium-sized saute pan and cook for a few minutes until they begin to brown.
3. Add the breadcrumbs and italian seasoning and stir to combine. Add the parm cheese. Saute for about 2 minutes.
4. Drain pasta in a colander. Working quickly, add pasta to the saute pan and stir to combine. Mix thoroughly.

Source: EVERYDAY ITALIAN with Giada De Laurentiis

Sausage and Peppers Slorchico

2008-10-23T14:22:00.002-04:00

This is my homemade version of my favorite meal at Macaroni Grille – Sausage and Peppers Classico. With the fresh ingredients and spicy, locally raised hormone free sausage I get, I think this tastes even better than Mac Grille’s.

Ingredients:
Cooking spray
3 links spicy Italian sausage
1 1/2 large green bell peppers
1 1/2 large red bell peppers
1/2 onion
3 garlic clove
16 oz pasta sauce, spicy tomato
1/2 cup feta cheese
dashes red pepper flakes
dashes Tuscan Sunset
1/2 lb penne or rigatoni
grated fresh Parmesan cheese

Procedure:
1. Keep feta in fridge until the end when ready to sprinkle.
2. Heat a large wok or super-sized nonstick skillet coated with cooking spray over medium-high heat. Bring water to boil for pasta.
3. Add sausage to pan; cook 10 minutes or until lightly browned, turning occasionally.
4. Remove from pan; cool slightly.
5. Cut sausage into 1/2-inch-thick slices. Cut peppers into 1/4 inch strips. Thinkly slice the garlic cloves. Cut onions into 1/4 inch strips.
6. Wipe pan with paper towels; recoat with cooking spray. Place pan over medium-high heat. Add peppers and onions; sauté 6 minutes. Add sausage; sauté 2 minutes. Add garlic; sauté 2 minutes. Add sauce; bring to a simmer.
7. Begin cooking the pasta at the same time as you add the sauce to the other pan.
8. Reduce heat; cook 5 minutes, stirring occasionally. Remove from heat.
9. Drain pasta. Mix in pan with sauce.
10. Sprinkle each serving with feta fresh from fridge and freshly grated Parmesan.

Pork Dumplings, Fried

2008-10-23T14:19:00.003-04:00

Unique and delicious! Best served with Chinaking Vinegar, which is a black vinegar that can be purchased at limited Asian markets. The bottle has a yellow label and red cap.

Ingredients:
25 Won Ton wrappers (round preferably)
7 oz Lean Ground Pork
¾ cup Chicken broth
1½ teaspoons Ginger root, very finely chopped
2 tablespoons Sake or chinese rice wine
¼ teaspoon White pepper
1 teaspoon Salt
1 Egg
4 tablespoons Vegetable oil

Procedure:
1. If didn't get round Won Ton wrappers, use a glass turned upside down to cut off the corners and round the edges
2. Combine pork, egg, ginger, rice wine, salt, and pepper in a mixing bowl
3. Dip your finger in small bowl of water, wet half the edges of the wrapper
4. Put a teaspoon full of the pork mixture into the center of one wrapper
5. Using your thumbs against your forefinger, squeeze shut the edges of the wrapper. Repeat with rest of wrappers and filling.
6. Heat 2 tbsp oil in large skillet over medium heat. Arrange dumplings in a single layer in skillet. Cook uncovered for 1 to 2 minutes
7. Add ¾ cup chicken broth, cover pan tightly, and cook for 4 minutes
8. Remove lid and cook until all the liquid is absorbed. Let cool and serve

Pork Dumplings, Boiled

2008-10-22T16:38:00.004-04:00

One of my more unique recipes. More authentic tasting then most Chinese restaurants in the states serve. This is modified from a cookbook I purchased when I was in China.

Ingredients:
25 Won Ton wrappers (round preferably)
7 oz Lean Ground Pork
1 1/2 teaspoons Ginger root, very finely chopped
2 tablespoons Sake or chinese rice wine
1/4 teaspoon White pepper
1 teaspoon Salt
1 Egg
Large pan full of water or chicken stock

Procedure:
1. If didn't get round Won Ton wrappers, use a glass turned upside down to cut off the corners and round the edges
2. Combine pork, egg, ginger, rice wine, salt, and pepper in a mixing bowl
3. Dip your finger in small bowl of water, wet half the edges of the wrapper
4. Put a teaspoon full of the pork mixture into the center of one wrapper
5. Using your thumbs against your forefinger, squeeze shut the edges of the wrapper
6. After all wrappers are stuffed, cook them
7. Boil water/stock, drop dumplings in on simmer for 2-3 minutes.
8. Drain and serve

Pesto Chicken Phyllo Triangles

2008-10-22T16:35:00.002-04:00

Great appetizer for parties! Very portable and popular, and fun to make.

Ingredients:
1 box frozen phyllo dough
1 pound boneless, skinless chicken breast
10 oz jar of pesto
1 bottle spray butter

Procedure:
1. Thaw phyllo dough overnight or for several hours before use.
2. Preheat the oven to 375 degrees.
3. Cut the chicken into ½ inch cubes.
4. In a small bowl, mix the chicken with entire jar of pesto, coating each piece well
5. Place the phyllo sheets on the counter, and cover with a light towel.
6. Place one sheet of phyllo dough on a flat surface, and spray 2-3 times with spray butter to moisten sheet. Stack another sheet on top, and spray that one 2-3 times. Fold the sheet into thirds, lengthwise.
7. Add 2 teaspoons of filling near the bottom of the strip.
8. Fold the one corner of phyllo diagonally across to opposite edge to form a triangle. Fold again to the end (like folding a flag).
9. Place on an ungreased baking sheet. Repeat with remaining sheets of dough.
10. Bake for 20-25 minutes or until golden brown.

Source: Recipe modified from one provided by Chez Bay Gourmet Cooking Class

Pasta with Creamy Tomato Sauce

2008-10-22T16:27:00.002-04:00

5 star restaurant good! Well worth the effort! This sauce is best served with short pasta that will hold the sauce. If use dried/bagged sun dried tomatoes, pulverize using food processor, since impossible to chop with knife.

Ingredients:
3 Tbs unsalted butter
1 oz prosciutto, minced
1 small onion, diced fine (about 3/4 cup)
1 bay leaf
pinch red pepper flakes
Table salt
3 medium garlic cloves , minced
2 Tbs tomato paste
2 oz oil-packed sun-dried tomatoes , drained, rinsed, patted dry, and chopped coarse (about 3 tablespoons)
1/4 cup plus 2 tablespoons dry white wine
2 cup plus 2 tablespoons crushed tomatoes (from one 28-ounce can)
1 lb pasta
1/2 cup heavy cream
Ground black pepper
1/4 cup chopped fresh basil leaves
Grated Parmesan cheese, for serving

Procedure:
1. Melt butter in medium saucepan over medium heat. Add prosciutto, onion, bay leaf, pepper flakes, and 1/4 teaspoon salt; cook, stirring occasionally, until onion is very soft and beginning to turn light gold, 8 to 12 minutes. Increase heat to medium-high, add garlic, and cook until fragrant, about 30 seconds. Stir in tomato paste and sun-dried tomatoes and cook, stirring constantly, until slightly darkened, 1 to 2 minutes. Add 1/4 cup wine and cook, stirring frequently, until liquid has evaporated, 1 to 2 minutes.
2. Add 2 cups crushed tomatoes and bring to simmer. Reduce heat to low, partially cover, and cook, stirring occasionally, until sauce is thickened (spoon should leave trail when dragged through sauce), 25 to 30 minutes.
3. Meanwhile, bring 4 quarts water to boil. Add pasta and 1 tablespoon salt and cook until al dente. Reserve 1/2 cup cooking water; drain pasta and transfer back to cooking pot.
4. Remove bay leaf from sauce and discard. Stir cream, remaining 2 tablespoons crushed tomatoes, and remaining 2 tablespoons wine into sauce; season to taste with salt and pepper. Add sauce to cooked pasta, adjusting consistency with up to 1/2 cup pasta cooking water. Stir in basil and serve immediately, passing Parmesan separately.

Source: Cooks Illustrated

Mexican Egg Rolls

2008-10-22T16:23:00.004-04:00

Fun to make and eat! The filling is very hot when it first comes out of the oil, so be sure to let cool before eating them.

Ingredients:
1 package of egg roll wrappers
½ lb ground beef
Package of taco seasoning mix
Liberal application of Bold Taco Seasoning
4 oz can of diced green chilies
8 ounces Shredded Pepper Jack cheese
4 cups vegetable oil
Ramekin filled with water
Salsa and Sour Cream to dip in

Procedure:
1. Cook ground beef in a large skillet. Drain off grease.
2. Add half of the taco seasoning packet and Bold Taco Seasoning, and cook according to package directions.
3. Lay out one egg roll wrapper at a time, and place a little more than a teaspoon of the ground beef in the center. Top with a small spoonful of green chilies (drain off excess liquid), and a small handful of shredded cheese.
4. Moisten all edges with water and form egg roll by folding lower third over the filling. Fold in the two sides next. Wet the top, and fold roll over twice so the top wraps around entire roll.
5. Repeat with remaining wrappers and filling.
6. Heat 1 inch of oil in work or large skillet.
7. Fry the rolls in the hot oil until golden brown on all sides, about 5 minutes.
8. Remove from the oil to drain on paper towels, let cool for at least 3 minutes.

Homemade Pumpkin Ravioli with Sage and Toasted Hazelnuts

2008-10-22T15:32:00.002-04:00

Topping Ingredients:
1/2 cup peeled hazelnuts
1/2 cup vegetable oil
1 stick unsalted butter
6 fresh sage leaves
A large pinch grated nutmeg
1/2 cup grated Parmesan

Ravioli Ingredients:
1 1/4 cups canned pumpkin
2 Tbs dry breadcrumbs
2 Tbs fresh grated Parmesan cheese
1/2 tsp salt
1/2 tsp minced fresh sage
1/4 tsp freshly ground black pepper
1/8 tsp ground nutmeg
30 round wonton wrappers
1 Tbs cornstarch

Procedure:
1. Preheat oven to 350 degrees (for hazelnuts).
2. Spoon pumpkin onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a medium bowl using a rubber spatula. Stir in breadcrumbs, Parmesan, salt, minced sage, pepper, and nutmeg.
3. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon 2 teaspoons pumpkin mixture into the center of wrapper. Brush edges of wrapper with water and fold in half, pressing edges firmly with fingers to form a half-moon.
4. Place on a large plate sprinkled with cornstarch. Repeat procedure with remaining wonton wrappers and pumpkin mixture.
5. Spread hazelnuts onto a baking tray. Toast hazelnuts in oven until light golden brown and fragrant, about 5 to 7 minutes. Allow to cool completely. Coarsely chop the cooled hazelnuts (in rocket blender) and set aside.
6. In a 10- or 12-inch saute pan with high sides, bring 2 quarts of salted water to a boil. Add the vegetable oil to prevent the ravioli from sticking to one another. Add ravioli and cook for 4 minutes or until they float to the top.
7. While Ravioli are cooking, In a small saute pan, melt the butter. When butter is sizzling and starts to brown, tear sage leaves into the pan and fry for about 20 seconds. Remove from heat and stir in nutmeg. Pour butter sauce over ravioli and sprinkle with toasted hazelnuts and parmesan cheese.

Source: Combo of Pumpkin Ravioli from Cooking Light and Sauce from Giada De Laurentiis

Herbed Chicken and Dumplings

2008-10-22T15:22:00.004-04:00

I'll start off by mentioning the wonderful aroma that grows as this dish cooks. It was like I stepped into a gourmet restaurant from the smell. This dish was easy to make with not much prep time. I doubled the batch of dumplings (I love dumplings!), unfortunately they were too parsley filled then. I'd recommend if you add additional dumplings, keep the original amount of parsley. I used a combination of leftover rotisserie chicken bits and canned chicken, the flavors blended together so well you couldn't tell which was which. I think this would be easy to upsize and serve to a crowd.

Ingredients:
Cooking spray
8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
3/4 cup (1/4-inch) diagonally cut celery
1/2 cup (1/4-inch) diagonally cut carrot
1/2 cup chopped onion
1/8 teaspoon dried thyme
3 parsley sprigs
1 bay leaf
3 cups fat-free, less-sodium chicken broth
2.25 ounces all-purpose flour (about 1/2 cup)
1 tablespoon chopped fresh parsley
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup 1% low-fat milk

Preparation:
1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, browning on all sides.
2. Remove chicken from pan; keep warm.
3. Add celery and next 5 ingredients (through bay leaf) to pan; sauté 5 minutes or until onion is tender.
4. Return chicken to pan; cook 1 minute. Add broth to pan; bring mixture to a boil. Cover, reduce heat, and simmer 30 minutes.
5. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, chopped parsley, baking powder, and salt in a medium bowl. Add milk, stirring just until moist.
6. Spoon by heaping teaspoonfuls into broth mixture; cover and simmer 10 minutes or until dumplings are done.
7. Discard parsley sprigs and bay leaf.

Source: Cooking Light, October 2008

Gingerbread

2008-10-22T15:17:00.002-04:00

The cookbook introduced this recipe as follows: “When I was young, my parents would read to me about two twerps, Hansel and Gretel, whose recklessness caused them to be lured into a gingerbread house by a cannibalistic old witch. The message was clear to me: say no to gingerbread.” No need for me to say more.

Ingredients:
1/2 cup butter or margarine
1/2 cup sugar
1 egg
1 cup molasses
2 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 teaspoon cocoa powder

Procedure:
1. Preheat oven to 350°.
2. Put butter or margarine and sugar in a large bowl and mix with mixer until smooth and creamy.
3. Pour a little veggie oil into the measuring cup for the molasses to coat, then pour in molasses so it comes out clean
4. Add the egg and molasses and beat just until incorporated.
5. Add the remaining ingredients and mix just until blended. Don't mix the batter too much, or the gingerbread will be touch.
6. Lightly rub the bottom of a 9" square pan with butter or margarine. Add 1 teas cocoa powder and swirl it around, coating the buttered surfaces. This coating will keep the gingerbread from sticking to the pan.
7. Pour the batter into the pan.
8. Bake for 40 or 45 minutes, or until a cake tester or knife inserted into the center comes out clean.

Source: Help! My Apartment has a Dining Room Cookbook

Fried Ravioli

2008-10-22T15:14:00.003-04:00

I had Fried Ravioli for the first time at Planet Hollywood about 12 years ago, and it never occurred me until recently to make my own. One of my favorite “I have no ideas for dinner” recipes since it’s quick and I always have the ingredients in stock.

Would be great to pair with fried zucchini.

Ingredients:
Olive oil, for frying
¾ cup milk
1 teaspoon lemon juice
2 cups Italian-style bread crumbs
1 bag store-bought cheese ravioli
1/4 cup freshly-grated Parmesan
1 jar store-bought marinara sauce, heated, for dipping

Procedure:
1. Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees, or the oil splatters when a drop of water is put in it.
2. In a small bowl, mix the milk and the lemon juice.
3. Put the bread crumbs on a paper plate or in a separate bowl. Grate some of the parmesan cheese into the bread crumbs.
4. Working in batches, dip ravioli in lemon/milk to coat completely. Allow the excess to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a clean plate, and continue with the remaining ravioli.
5. Fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
6. Serve with a bowl of warmed marinara sauce for dipping.

Source: Modified from recipe in EVERYDAY ITALIAN with Giada De Laurentiis

Espresso Brownies with Vanilla Glaze

2008-10-22T11:28:00.003-04:00

Gooey, addictive rich brownies with a nice kick of caffeine. You would never know from the taste they were based on boxed brownie mix. Brought with us on the 12 hour drive to my folks house, kept us wide awake the entire time.

Ingredients:
Nonstick vegetable oil cooking spray
1/3 cup water, plus 2 Tbs water
1/3 cup vegetable oil
2 large eggs
2 Tbs espresso powder, plus 2 tsp espresso powder
1 box brownie mix
3/4 cup semisweet chocolate chips
1 tsp vanilla extract
1 1/2 cups powdered sugar
1 Tbs unsalted butter, room temperature

Procedure:
1. Preheat oven to 350 degrees. Spray a 9- by 13-inch baking pan with nonstick spray.
2. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips.
3. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.
4. Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set.

Source: EVERYDAY ITALIAN with Giada De Laurentiis

Crescent Wrapped Brie

2008-10-22T11:10:00.004-04:00

My go to recipe for parties, and an occasional cheese craving dish for myself. Super easy to make and always delicious. I like to get the large President’s Brie cheese from BJs cheese case for this dish.

Ingredients:
1 (8-oz.) can Pillsbury Refrigerated Crescent Dinner Rolls
1 (8-oz.) round natural Brie cheese
1 egg, beaten

Procedure:
1. Heat oven to 350 degrees.
2. Unroll dough; separate crosswise into 2 sections. Pat dough and firmly press perforations to seal, forming 2 squares.
3. Place 1 square on ungreased cookie sheet lined with parchment paper. Place cheese on center of dough.
4. Place remaining square on top of cheese round. Press dough evenly around cheese; fold bottom edges over top edges. Gently stretch dough evenly around cheese; press to seal completely.
5. Brush with beaten egg.
6. Bake at 350 degrees for 20 to 24 minutes or until golden brown. Cool 15 minutes. Serve warm.

Chicken Mega Mexi Melt

2008-10-22T11:03:00.003-04:00

Inspired by one of Campbell’s popular recipes, which I ripped apart, and reassembled to form the Mega Mexi Melt. Makes tons, hence the Mega part of the name.

Ingredients:
1 can Campbell's Condensed Cream of Chicken Soup
3/4 cups water
3/4 cup uncooked regular long-grain white rice
1 tsp chili powder
1 packet taco seasoning
2 jalapenos, cut thin
1 can of Rotel with juice
2 skinless, boneless chicken breasts halves, cut into third
1 cup shredded Mexican blend cheese

Procedure:
1. Stir all ingreidents in a 9 x 13 inch baking dish.
2. Top with the chicken. Cover.
3. Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.
4. Remove from oven, top with cheese. Shut off oven to conserve electricity.
5. Place back in oven for another 5 minutes to melt the cheese.

Cheese Cheese Cheese & Pasta Sausage

2008-10-22T10:59:00.004-04:00

A delicious very cheesy dish (hence the name).

Ingredients:
2 1/2 cups uncooked whole wheat penne (about 8 ounces)
2 (4-ounce) links sweet turkey Italian sausage
1 cup finely chopped green bell pepper
1 1/2 tsp Tuscan Sunset
1 tsp crushed red pepper
1/8 tsp black pepper
1 garlic clove, minced
1 (8-ounce) can garlic-and-herb tomato sauce
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1/2 cup (2 ounces) grated Provolone cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese

Procedure:
1. Preheat oven to 350°.
2. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
3. Remove casings from sausage. Add sausage to pan; cook 2 minutes, stirring to crumble. Add bell pepper and next 6 ingredients (through salt) to pan; sauté 6 minutes or until bell pepper is tender. Stir in tomato sauce. Reduce heat, and simmer 5 minutes.
4. Add pasta to pan, tossing gently to coat.
5. Spoon pasta mixture into an 8-inch square baking dish coated with cooking spray. Stir in cheeses.
6. Bake at 350° for 7 minutes or until bubbly and top is browned.

Source: Modified from recipe in Cooking Light May 2008 issue

Cajun-Style Turkey Burgers

2008-10-22T10:44:00.003-04:00

I modified this recipe off one I found online, spicing it up for my taste. These are very flavorful; tastier and healthier than cheeseburgers.

Ingredients:
1 pound ground turkey
3 tablespoons dry bread crumbs
1 egg
few shakes onion powder
1 tablespoon Cajun seasoning
1 tablespoon prepared mustard
1/4 cup barbeque sauce
few glugs A-1 Bold N Spicy steak sauce
4 slices Cheddar cheese

Procedure:
1. Preheat grill for high heat.
2. In a medium bowl, mix together all ingredients except the cheese. Form into 4 patties.
3. Cook the patties 5 minutes per side, or until well done.
4. Place a slice of cheese on each burger, and allow to melt.
5. Serve with seasoned barbeque sauce or Bold N Spicy A-1 sauce.

Blueberry Balsamic Barbeque Sauce

2008-10-22T10:42:00.004-04:00

Since my hubby loves blueberries, this sauce is a big hit. I’ve used it for chicken, but could easily be served on pork or turkey as well.

Ingredients:
2 cups blueberries
1/4 cup balsamic vinegar
3 Tbs sugar
3 Tbs ketchup
1/2 tsp garlic powder
1/4 tsp salt

Procedure:
1. Place all ingredients in a saucepan.
2. Bring to a boil; reduce heat, and simmer 15 minutes or until slightly thick.
3. Remove from heat; cool.
4. Place blueberry mixture in a blender; process until smooth.

Source: Cooking Light March 2003

If Voldemort stole all my spices and told me I could have only five back, I would choose

2008-10-21T17:29:00.003-04:00

Tuscan Sunset – goes into every Italian dish I make. The perfect combination of herbs; this mix covers it all. This and Bold Taco Seasoning can even make Hamburger Helper taste fancy.

Red Pepper Flakes – spices up my life. Goes into most dishes I make, except when we have company over that does like spice (wimps!). I’m now growing Cayenne peppers in my garden and drying them so I can start producing my own flakes.

Bold Taco Seasoning – goes into every Mexican dish I make. Tons better than those packaged taco mixes you get in the store. Just enough kick to make it interesting, even powerful enough that I often don’t need the Red Pepper Flakes when I use this.

Cinnamon – my baking must. Just smelling it makes me want to bake. I have the sticks and grate them on my Microplane Zester. The smell of freshly grated cinnamon could light my darkest hour.

Nutmeg – another wonderful option. Since getting the nuts themselves and freshly grating them, I find I’m adding nutmeg to a lot of dishes that don’t even call for it (such as crepes). The pattern on the inside of the nuts is complex and beautiful, you could blow up a picture of it and it would be a work of art. Something I would have never known/appreciated if I had continued to buy ground like I used to.

Penzey's Spices I have in my Kitchen

2008-10-21T16:58:00.009-04:00

Allspice
Almond Extract
Apple Pie Spice
Basil
Bay Leaves
BBQ 3000
Bold Taco Seasoning
Brady Street Cheese Sprinkle
Celery Flakes
Chicken Soup Bases
Chicken Taco Seasoning
Chinese 5 Spice Powder
Cinnamon Sticks
Coriander
Cream of Tartar
Crushed Red Peppers
Cumin
Extra Fancy Vietnamese Cinnamon
Garam Masala
Garlic Salt
Gumbo File
Herbes de Provence
Lemon Peel
Medium Hot Chili Powder
Mulling Spices
Mural of Flavor
Nutmeg (Whole)
Onion Powder
Orange Peel
Oregano (Turkish)
Parsley
Raspberry Enlightenment
Saffron
Sage
Salsa Salad Seasoning
Sesame Seed
Shallots
Single Strength Vanilla
Sliced China Ginger Root
Spearmint
Star Anise
Sweet Curry Powder
Szechuan Peppercorns
Thyme
Tuscan Sunset

Raspberry Balsamic Chicken

2008-10-21T12:01:00.007-04:00

A great go-to dish since items are always on hand in my pantry/freezer. Everyone I’ve made this for has been impressed and asked for the recipe, and often surprised how simple and quick it is.

Ingredients:
1 teaspoon vegetable oil
1/2 cup chopped white onion
1 1/2 teaspoons dried thyme
1/2 teaspoon salt
4 boneless skinless chicken breasts, cut into small pieces and butterflied
1 jar raspberry mango preserves
5 tablespoons balsamic vinegar
1/4 teaspoon pepper

Procedure:
1. Heat oil in a large nonstick skillet medium-high heat until hot.
2. Add onion; sauté 5 minutes.
3. Combine thyme and 1/4 teaspoon salt; sprinkle over chicken. Add chicken to skillet; sauté 6 minutes on each side or until done.
4. Remove chicken from skillet; keep warm.
5. Add 1/4 teaspoon salt, preserves, vinegar, and pepper to skillet stirring constantly until the preserves melt.
6. Transfer chicken back into skillet, mix well with sauce.
7. Serve chicken with additional sauce on the side.

Modified recipe from Cooking Light Magazine.

Fried Zucchini

2008-10-21T12:01:00.004-04:00

While at the Farmers Market, my Mom told me about these great Fried Zucchini a local restaurant of theirs, appropriately named Zucchini’s, made. She said my brother had made them in the past. So we bought a Zucchini, and I went in search of a recipe, and come up with the basis for this one.

A hit the first time I made them! Even a medium sized zucchini makes tons. Wonderful side dish for pasta.

Ingredients:
1/2 cup Italian-seasoned breadcrumbs
3 tablespoons grated Parmesan cheese
1/4 teaspoon pepper
1 zucchini, thinly sliced
2 egg whites, lightly beaten
Chunk of Parmesan Reggiano cheese
1/2 jar tomato sauce
Vegetable oil for frying

Procedure:
1. Pour oil into a large skillet, begin heating.
2. Combine cheese, breadcrumbs, and pepper, mix well.
3. Dip the zucchini slices in egg whites; dredge in breadcrumb mixture.
4. Stack zucchini on a plate for frying.
5. Once oil it warm, fry zucchini, flipping halfway through. Depending on size of your zucchini, may take several batches.
6. Put zucchini on layers of paper towels to drain grease once cooked.
7. Grate fresh Parmesan Reggiano cheese ontop.
8. Serve with tomato sauce.

Modified from recipe in Cooking Light Magazine.

Jillson Family Popcorn Balls

2008-10-21T11:44:00.007-04:00

My Grandfather used to make this with his family right before Christmas back when he was a child. Likewise, I made it with my family every year as a child. Usually I would help with cranking the sausage grinder to grind the popcorn. Tradition has carried forward, and my family used to make it every year usually in early December. Due to not being able to eat popcorn, my folks did not make these the past year, so I have taken over the recipe and tradition.

Ingredients:
2 pounds unpopped popcorn
4 cups molasses
1 cup sugar
1 stick butter
A little cold water

Equipment needed:
Popcorn popper
Tons of large bowls to fill with popcorn
Sausage Grinder
Cardboard to protect table when mounting sausage grinder
Paper lunch bag
Clear plastic bag
Masking tape
Sauce pan
Ramekin
Paddle scraper
Plastic mixing spoon
9×13 metal baking pan
Cookie sheet

Procedure:
1. Pop all two pounds of popcorn.
2. Tape a paper lunch bag to top of a sausage grinder as a feeder tunnel. Tape a clear plastic bag to end of grinder to catch the ground popcorn.
3. Grind popcorn with sausage grinder (or maybe try grinding popcorn in the food processor).
4. Combine molasses and sugar into a sauce pan. Cook until at a steady boil.
5. Test molasses for doneness. Fill a ramekin with cold water. Drizzle a little molasses in. If you can form the molasses into a ball with your finger in the water, it is done.
6. Fill a 9×13 metal baking pan half full with ground popcorn.
7. Drizzle molasses in three stripes in middle of dish. After pouring, return molasses to stove, keep on setting 1 so it stays soft and hot.
8. Stir and thoroughly combine molasses into popcorn.
9. Grease hands with butter.
10. Wait a minute for molasses to cool slightly, then test making a popcorn ball. If it sticks, continue making balls. If it doesn’t stick, and you think you have enough molasses in, wait another little bit for the molasses to cool more and try again. If it still doesn’t stick, pour a little more molasses in, and mix it in again.
11. To assemble balls, frequently grease hands thoroughly with butter. Form into snowball shape. If the mix and molasses are correct, you should be able to form a good ball that sticks together with about 5 squeezees.
12. Stack assembled balls onto a cookie sheet.
13. Once first batch of mixture runs out, repeat steps 6-12.
14. Eat and enjoy.