This is a variation of a recipe my Grandma uses... and I have two different ways that I make them... the less-Mexican way, and the much-less-Mexican way. :)
Ingredients:
1 cooked chicken (or 8-10 cooked chicken tenders), shredded
4 tablespoons butter
1 large onion, coarsely diced
2 4oz. cans diced green chiles (you can substitute one can of diced jalapeños if you like things muy picante, like me)
2 8oz. packages cream cheese
12-18 tortillas, depending on size (I usually use the medium size, and end up using about 14 tortillas... 8 if you're using the variety that Costco sells)
8 oz. shredded cheese (white for version #1, orange and white for version #2)
1/4 cup milk (for version #1 only)
1 can enchilada sauce (for version #2 only)
Directions:
Preheat oven to 350 degrees. While preheating, stick in a 13x9 pan with 2 tablespoons butter in it to melt. Remove the pan when the butter is almost completely melted, set aside.
Saute the onions in the remaining 2 tablespoons of butter until about half-soft.
Add the green chiles, saute until the onions are soft.
Add the cream cheese (both packages) to the onion/chiles mix. Stir on low heat until well mixed.
Add the shredded chicken, remove from heat.
Assemble - put chicken mix in the tortillas, place in buttery pan with the seam of the tortilla down. Repeat until your pan is full or you're out of stuff. Sometimes it takes two pans (sorry, guys).
VERSION #1 - Sprinkle shredded white cheese (I usually use mozzarella or monterey jack) on top of the enchiladas. Pour 1/4 cup milk on top of the enchiladas. Cook for 20 minutes.
OR
VERSION #2 - Pour enchilada sauce over the enchiladas. Top with shredded cheese (I use the Mexican blend from Costco that I drive 3 hours to get). Cook for 20 minutes.
Enjoy. I often top with sour cream, lettuce, and possibly salsa.
Tuesday, November 27, 2007
Sunday, November 25, 2007
REVIEW: Giant Eclair
I was going to put this in the comments of the recipe, but when this recipe gets 35 people (young and old) to look past everything on the dessert table and fight over the last crumbs, well...kudos to the recipe-giver!
I made this for Thanksgiving, and in a sea of pies, it was the first thing to disappear. Everyone LOVED IT.
Thank you SO much for sharing! This will become a family staple!
I made this for Thanksgiving, and in a sea of pies, it was the first thing to disappear. Everyone LOVED IT.
Thank you SO much for sharing! This will become a family staple!
Sweet Potato Souffle
This is the recipe of a friend's grandmother who is from the deep south. It's yummy!
3 C sweet potatoes, cooked and mashed
1 T sugar
2 eggs (beaten)
1/2 C milk
1/2 t vanilla
topping:
1 C dark brown sugar
1/2 C flour
3/4 stick butter
1 C chopped pecans
Preheat oven to 350. Add to sweet potatoes the sugar, eggs, milk, and vanilla. Pour potato mixture into a well-buttered baking dish.
Mix topping: melt butter; add sugar and flour. Blend well. Add pecans. The mixture should be paste-like. Spread the topping over the potatoes. Bake at 350 for 40 min. Let sit for about 10 min before serving.
3 C sweet potatoes, cooked and mashed
1 T sugar
2 eggs (beaten)
1/2 C milk
1/2 t vanilla
topping:
1 C dark brown sugar
1/2 C flour
3/4 stick butter
1 C chopped pecans
Preheat oven to 350. Add to sweet potatoes the sugar, eggs, milk, and vanilla. Pour potato mixture into a well-buttered baking dish.
Mix topping: melt butter; add sugar and flour. Blend well. Add pecans. The mixture should be paste-like. Spread the topping over the potatoes. Bake at 350 for 40 min. Let sit for about 10 min before serving.
Saturday, November 24, 2007
Caramel Pecan Pie
I made this for Thanksgiving and it was a major hit. It was super easy, too. I will be making this every year from now on!
Ingredients:
1 (9 inch) unbaked pie crust
40 individually wrapped caramels, unwrapped
1/4 cup butter
1/4 cup milk
3/4 cup white sugar
3 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup pecan halves
Directions:
Preheat oven to 350 degrees F (175 degrees C.)
In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm. I actually made it the day before, and it was great, too.
Ingredients:
1 (9 inch) unbaked pie crust
40 individually wrapped caramels, unwrapped
1/4 cup butter
1/4 cup milk
3/4 cup white sugar
3 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup pecan halves
Directions:
Preheat oven to 350 degrees F (175 degrees C.)
In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm. I actually made it the day before, and it was great, too.
Friday, November 23, 2007
Triple Chocolate Oreo Pudding Pie
Guess I should have posted this earlier...it's super-easy and really yummy.
1-1/2 cups cold milk
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 OREO Pie Crust (6 oz.)
10 whole OREO cookies
2 cups thawed COOL WHIP Whipped Topping, divided
POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Spoon half of the pudding into crust.
PLACE the whole cookies in a single layer on the pudding.
GENTLY stir 1 cup of the whipped topping into remaining pudding; spoon over pudding layer in crust.
TOP with the remaining 1 cup whipped topping. Refrigerate at least 3 hours. Store any leftover pie in refrigerator. If you have leftover cookie crumbs, you can sprinkle those on top too.
1-1/2 cups cold milk
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 OREO Pie Crust (6 oz.)
10 whole OREO cookies
2 cups thawed COOL WHIP Whipped Topping, divided
POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Spoon half of the pudding into crust.
PLACE the whole cookies in a single layer on the pudding.
GENTLY stir 1 cup of the whipped topping into remaining pudding; spoon over pudding layer in crust.
TOP with the remaining 1 cup whipped topping. Refrigerate at least 3 hours. Store any leftover pie in refrigerator. If you have leftover cookie crumbs, you can sprinkle those on top too.
Wednesday, November 21, 2007
Lesley’s Easy Italian Chicken
Lesley made this recipe up when she was a student in college. It’s very easy and quick to make.
Ingredients
Thawed or Fresh Chicken Breasts (one per serving)
1 ½ cup Bottled Italian Dressing (Kraft Roasted Red Pepper is really good.)
Instructions
Place chicken breasts in a lidded frying pan. Pour dressing over. If dressing does not cover the bottom of the pan, add water until it does. Simmer over medium high heat until chicken is slightly browned on one side, and then flip it to cook the other side. Cook until chicken is no longer pink.
Number of servings varies—you can cook as many or as few chicken breasts as you want.
Calories per serving: 305
Grams of protein per serving: 43
Grams of saturated fat per serving: 1
Ingredients
Thawed or Fresh Chicken Breasts (one per serving)
1 ½ cup Bottled Italian Dressing (Kraft Roasted Red Pepper is really good.)
Instructions
Place chicken breasts in a lidded frying pan. Pour dressing over. If dressing does not cover the bottom of the pan, add water until it does. Simmer over medium high heat until chicken is slightly browned on one side, and then flip it to cook the other side. Cook until chicken is no longer pink.
Number of servings varies—you can cook as many or as few chicken breasts as you want.
Calories per serving: 305
Grams of protein per serving: 43
Grams of saturated fat per serving: 1
Tuesday, November 20, 2007
Tortilla Soup
(It's my rip-off of California Pizza Kitchen's recipe)
Ingredients
2 cans of corn
2 cans of cream soup (I use mushroom, but any is fine)
2 cans of chilies (not jalapenos)
tortilla chips, crunched into medium chunks (stale ones are fine)
blender
Put one can of corn in the blender and blend until smooth. Put the blended corn, the unblended, undrained corn, cream soup, and chilies all in a pot and heat up. Add a little water if it's too thick. Serve hot with crushed tortilla chips on top. Soo easy, and a good recipe to use if you have unexpected company because it's super fast.
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Ingredients
2 cans of corn
2 cans of cream soup (I use mushroom, but any is fine)
2 cans of chilies (not jalapenos)
tortilla chips, crunched into medium chunks (stale ones are fine)
blender
Put one can of corn in the blender and blend until smooth. Put the blended corn, the unblended, undrained corn, cream soup, and chilies all in a pot and heat up. Add a little water if it's too thick. Serve hot with crushed tortilla chips on top. Soo easy, and a good recipe to use if you have unexpected company because it's super fast.
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Man Soup
(This is named for my husband, who only likes really hearty soup)
1 package dried tortellini
2 cans of vegetable broth
1 cup of water
frozen green beans, french cut
1 can garbanzo beans (chickpeas)
boullion to taste
mix of rosemary, oregano, italian seasoning, and a salt-free spice blend (basically I just raided the spice cabinet until the broth smelled good and wasn't too salty.)
This recipe is very adaptable. If you like corn, add it, if you hate garbanzos, leave 'em out, etc. Even the spices are flexible--I think oregano is a keeper though.
1. Bring the water and broth to a boil. While it is heating up, open the chickpeas and rinse them under running water until they stop foaming. Then add them to the broth.
2. While the broth is heating up, add spices and bouillon to taste.
3. When the broth is boiling, add the frozen greenbeans. They heat through really quickly.
4. Bring the broth to a boil again.
5. Add the tortellini and cook to the manufacturer's instructions (mine took about 12 minutes)
6. Serve.
This whole thing takes about 25 minutes, and used just stuff we had in the kitchen. Its very filling, and makes good leftovers--although by the next day, this is way too thick to still qualify as soup. :)
1 package dried tortellini
2 cans of vegetable broth
1 cup of water
frozen green beans, french cut
1 can garbanzo beans (chickpeas)
boullion to taste
mix of rosemary, oregano, italian seasoning, and a salt-free spice blend (basically I just raided the spice cabinet until the broth smelled good and wasn't too salty.)
This recipe is very adaptable. If you like corn, add it, if you hate garbanzos, leave 'em out, etc. Even the spices are flexible--I think oregano is a keeper though.
1. Bring the water and broth to a boil. While it is heating up, open the chickpeas and rinse them under running water until they stop foaming. Then add them to the broth.
2. While the broth is heating up, add spices and bouillon to taste.
3. When the broth is boiling, add the frozen greenbeans. They heat through really quickly.
4. Bring the broth to a boil again.
5. Add the tortellini and cook to the manufacturer's instructions (mine took about 12 minutes)
6. Serve.
This whole thing takes about 25 minutes, and used just stuff we had in the kitchen. Its very filling, and makes good leftovers--although by the next day, this is way too thick to still qualify as soup. :)
So-Easy Sparkling Cider
I love Martinelli's sparkling cider at the holidays, but it's expensive, especially if you have a big group. Here is my own recipe for a large quantity of sparkling cider on the cheap.
Ingredients
club soda (wait til it goes on sale for $1 a bottle or less)
frozen apple juice concentrate
tap water
Basically, you just mix it like it says on the apple juice can, but replace 2/3 of the water with club soda. So if it calls for 3 cans of water, use 2 cans of club soda and one can of tap water.
Ingredients
club soda (wait til it goes on sale for $1 a bottle or less)
frozen apple juice concentrate
tap water
Basically, you just mix it like it says on the apple juice can, but replace 2/3 of the water with club soda. So if it calls for 3 cans of water, use 2 cans of club soda and one can of tap water.
Southern Made Cheese Ball
Every time I make this, I get rabid requests for the recipe. It's a holiday favorite of mine too. (Also, to give credit where credit is due, I got this recipe from allrecipes.com)
INGREDIENTS
3 (8 ounce) packages cream cheese, softened (I use 2 bricks ofNeufchatel--see note)
1 tablespoon Worcestershire sauce
1 tablespoon onion powder
1 tablespoon garlic powder (not garlic salt)
1/4 cup chopped green onions
1 tablespoon chili powder
1 tablespoon Creole-style seasoning (shop for one that is not super high in sodium)
1 cup shredded Cheddar cheese
1 cup diced cooked ham (I am a vegetarian, so I have always left this out)
1 tablespoon creamy salad dressing, e.g. Miracle Whip ™
Topping to roll cheeseball in--chopped pecans, grated cheese
DIRECTIONS
In a large bowl, mix by hand, cream cheese, Worcestershire sauce, onion powder, garlic powder, green onions, chili powder, Creole-style seasoning, Cheddar cheese, ham and creamy salad dressing. Form the mixture into one or more balls. Roll in topping if desired. Chill in the refrigerator at least 1 hour before serving.
Note: Neufchatel cheese is often sold by the bricks of cream cheese. It tastes absolutely the same but is 1/3 the fat. And it doesn't have the weird texture of low-fat cream cheese, either. But I usually make this recipe with 2 bricks Neufchatel, and 1 brick regular cream cheese, just in case.
INGREDIENTS
3 (8 ounce) packages cream cheese, softened (I use 2 bricks ofNeufchatel--see note)
1 tablespoon Worcestershire sauce
1 tablespoon onion powder
1 tablespoon garlic powder (not garlic salt)
1/4 cup chopped green onions
1 tablespoon chili powder
1 tablespoon Creole-style seasoning (shop for one that is not super high in sodium)
1 cup shredded Cheddar cheese
1 cup diced cooked ham (I am a vegetarian, so I have always left this out)
1 tablespoon creamy salad dressing, e.g. Miracle Whip ™
Topping to roll cheeseball in--chopped pecans, grated cheese
DIRECTIONS
In a large bowl, mix by hand, cream cheese, Worcestershire sauce, onion powder, garlic powder, green onions, chili powder, Creole-style seasoning, Cheddar cheese, ham and creamy salad dressing. Form the mixture into one or more balls. Roll in topping if desired. Chill in the refrigerator at least 1 hour before serving.
Note: Neufchatel cheese is often sold by the bricks of cream cheese. It tastes absolutely the same but is 1/3 the fat. And it doesn't have the weird texture of low-fat cream cheese, either. But I usually make this recipe with 2 bricks Neufchatel, and 1 brick regular cream cheese, just in case.
Snickers Pecan Pie
3 eggs, slightly beaten
3/4 c White corn syrup
1/2 c brown sugar
1/4 c melted butter
1/4 tsp vanilla
1 1/2 c chopped snickers bars (12 fun size snickers) or 9 oz.
1 c chopped pecans
To make filling, combine eggs, corn syrup, brown sugar, butter, salt, and vanilla. Stir in chopped snickers bars and pecans. Pour filling into unbaked 9" pie shell. bake at 375 for 40-50 min. or until knife inserted off center comes out clean. Cool on wire rack. Garnish with whipped cream and slices of snickers.
3/4 c White corn syrup
1/2 c brown sugar
1/4 c melted butter
1/4 tsp vanilla
1 1/2 c chopped snickers bars (12 fun size snickers) or 9 oz.
1 c chopped pecans
To make filling, combine eggs, corn syrup, brown sugar, butter, salt, and vanilla. Stir in chopped snickers bars and pecans. Pour filling into unbaked 9" pie shell. bake at 375 for 40-50 min. or until knife inserted off center comes out clean. Cool on wire rack. Garnish with whipped cream and slices of snickers.
Cranberry Pecan Pie
Filling:
3 eggs
1 c. corn syrup
2/3 c. sugar
1/4 c. butter, melted
1 tsp. vanilla
2 c. fresh cranberries
1 c. chopped pecans
Prepare pastry in a 9" pie plate. Heat oven to 425 degrees. Mix filling (1st five ingredients) well, add cranberries and pecans and stir until coated. Pour into shell. Bake 10 min. at 425 degrees, then 38 min. at 350 degrees. Cool and refrigerate.
3 eggs
1 c. corn syrup
2/3 c. sugar
1/4 c. butter, melted
1 tsp. vanilla
2 c. fresh cranberries
1 c. chopped pecans
Prepare pastry in a 9" pie plate. Heat oven to 425 degrees. Mix filling (1st five ingredients) well, add cranberries and pecans and stir until coated. Pour into shell. Bake 10 min. at 425 degrees, then 38 min. at 350 degrees. Cool and refrigerate.
Monday, November 19, 2007
French Apple Pie
Here is my sister Allison's favorite pie recipe. Seems simple enough. I am planning to make a couple of them this week.
Ingredients:
1 ready to bake pie crust
1/2 cup granulated sugar
1/4 cup cornstarch
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
Pinch of salt
6 cups cored, peeled and thinly sliced tart baking apples (approx. 4-5 med. sized apples)
1 cup flour (King Arthur's White Whole Wheat is actually the best.)
1/2 cup brown sugar, firmly packed
1/2 cup butter or margarine, room temperature
Preparation:
- Preheat the oven to 350* F.
- Mix sugar, starch, nutmeg, cinnamon, and salt into a large bowl.
- Stir in sliced apples.
- Dump apple mixture into prepared crust.
- To prepare the crumb topping, mix together flour and brown sugar. Blend in the butter or margarine until crumbly.
- Sprinkle crumb topping over pie.
- Bake pie on a sheet pan for 1 hour and 30 minutes.
Request: PIE
My mom called this weekend with my Thanksgiving Dinner "assignment."
2 pies.
For one of them, I'm rebelling and making the aforementioned Giant Eclair, which will be a TREMENDOUS hit, I'm sure! But I'm still stuck on pie number 2.
2 pies.
For one of them, I'm rebelling and making the aforementioned Giant Eclair, which will be a TREMENDOUS hit, I'm sure! But I'm still stuck on pie number 2.
Friday, November 16, 2007
Request: Vegetable Side Dishes/Veggies
I am so bad at feeding my family veggies. Either I made a green salad (which my kids won't eat) or I just pop some frozen veggies into the microwave. Does anyone have any ideas of how to get more veggies into my kids in more varied ways? Thanks.
REVIEW Again: Curry in a Hurry
I made this again last night. I only used half the curry seasoning (it's all I had) and my 4 year old still said it was too spicy...oh well, what can you do. I used coconut milk instead of the cream. I'm not sure if it was the brand or not, but it wasn't very coconutty. It was still good though.
Thursday, November 15, 2007
African Chickpea & Spinach Soup (Vegan)
2 Tbs olive oil
1 med onion, chopped (about 1 c.)
1 med onion, chopped (about 1 c.)
1 clove garlic, minced (or 1/2 tsp if you are using prepacked minced garlic)
1/4 c. smooth natural peanut butter
2 c. low sodium veggie broth, divided
1 tsp paprika
1/4 tsp cayenne pepper
1 tsp coriander
1 15 oz. can chickpeas (AKA garbanzo beans), rinsed & drained
1 14 oz. can diced tomatoes
2 c. spinach, chopped
1/2 c. chopped cilantro
1) Heat oil in large pot over medium heat. Add onion, sauté 5 minutes, or until soft and golden. Add garlic, and cook 2-3 more minutes until garlic is soft and lightly browned
2)Blend peanut butter and 1/2 cup broth in food processor (or blender) to make a smooth paste. Blend remaining broth into mixture.
3) Add paprika, coriander, and cayenne to onion mixture, sauté one minute or until fragrant. Stir in peanut butter mixture, chickpeas, and tomatoes.
4)Simmer 5 minutes. Season with salt and pepper. Stir in spinach and cilantro just before serving.
***I would say this needs to simmer at least 5 minutes, but can simmer as long as you need it to; I simmered the soup for 20+ minutes. I added two can of chickpeas to give it more substance. I used only half of the spinach...oh, and I used frozen, prechopped spinach. And my cilantro was slimy, so I didn't use any. ***
***I pulled the coriander jar from my spice rack to find little dried seed pod looking things. I didn't know what to do with them, so I measured 1 tsp then kind of crushed them with the back of a spoon. Maybe you have skillz with coriander, but I don't...so that's what I did. Seemed to work***
***This was really good paired with cornbread. And I have found the cornbread of my dreams. I got it at Costco, it is Marie Callenders. So good. So tasty. ***
way too easy oreos
1 pkg chocolate cake mix
1/3 c oil
2 eggs
mix, spoon by teaspoonfuls onto cookiesheet (I press down a bit with my fingers). Bake 6-8 min at 350. Cool and frost with can of storebought cream cheese frosting putting two cookies, flat side together.
1 box cake mix makes about a dozen finished cookies. A jar of frosting goes much much farther, depending on the finger licking involved.
Yes, you can use any kind of cake mix and frosting combo you like. I also like spice cake and cream cheese, or lemon and white frosting. Go nuts. oh, that would be good too. :)
1/3 c oil
2 eggs
mix, spoon by teaspoonfuls onto cookiesheet (I press down a bit with my fingers). Bake 6-8 min at 350. Cool and frost with can of storebought cream cheese frosting putting two cookies, flat side together.
1 box cake mix makes about a dozen finished cookies. A jar of frosting goes much much farther, depending on the finger licking involved.
Yes, you can use any kind of cake mix and frosting combo you like. I also like spice cake and cream cheese, or lemon and white frosting. Go nuts. oh, that would be good too. :)
No-Bake Cookies with a *Twist*
I've always thought no-bakes were a so-so kind of cookie...but just for fun, I added some rice crispies to the recipe and it was a pleasant surprise! I think it'll be a permanent change for us...and BAD for my waistline. =)
In a heavy-bottomed pot, bring the following ingredients to a boil:
1/2c. butter
1/2c. milk
1 c. sugar
Boil for about 1 1/2 minutes.
Remove from heat.
Whisk in:
1/2c. smooth peanut butter
5T cocoa powder
When the mixture is smooth, stir in:
2c. quick oats
2c. rice crispies
Spoon by 1-2 tablespoon-sized scoops onto a wax paper-lined cookie sheet or plate. Chill for 1-2 hours (or overnight, if you have time)...
*NOTE*
The original recipe calls for 2 cups of sugar, but I thought it was WAYYYYYYY too sweet. My husband and I thought 1 cup was PLENTY. But in the interest of full disclosure, I thought I'd include the original amount for you.
In a heavy-bottomed pot, bring the following ingredients to a boil:
1/2c. butter
1/2c. milk
1 c. sugar
Boil for about 1 1/2 minutes.
Remove from heat.
Whisk in:
1/2c. smooth peanut butter
5T cocoa powder
When the mixture is smooth, stir in:
2c. quick oats
2c. rice crispies
Spoon by 1-2 tablespoon-sized scoops onto a wax paper-lined cookie sheet or plate. Chill for 1-2 hours (or overnight, if you have time)...
*NOTE*
The original recipe calls for 2 cups of sugar, but I thought it was WAYYYYYYY too sweet. My husband and I thought 1 cup was PLENTY. But in the interest of full disclosure, I thought I'd include the original amount for you.
Wednesday, November 14, 2007
REVIEW: Impossible Garden Pie
This was SO good and SO easy! I doubled the recipe and used one for a pot-luck. I used broccoli instead of zucchini (what I had on hand) and it turned out really well. Connor actually ate more than I did, which is saying something, since I can't seem to get the kid to eat ANY vegetables. This will definitely be inserted into the regular rotation.
Tuesday, November 13, 2007
Pan Seared Salmon with Pineapple Jalepeno Salsa
I don't like Salmon, but this is amazing.
Ingredients
2 cups chopped pineapple object
1/4 cup finely chopped red onion object
1/4 cup finely chopped red bell pepper object
1 tablespoon fresh lemon juice
2 teaspoons sugar
2 finely chopped seeded jalapeño pepper
1/2 teaspoon salt, divided object
Cooking spray
1 teaspoon chili powder
1/4 teaspoon black pepper
4 (6-ounce) salmon fillets
Combine first 6 ingredients in a medium bowl; stir in 1/4 teaspoon salt.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Combine remaining 1/4 teaspoon salt, chili powder, and black pepper, stirring well; sprinkle evenly over fish. Add fish to pan, skin side up; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with pineapple mixture.
Yield
4 servings (serving size: 1 fillet and about 1/2 cup pineapple mixture)
Ingredients
2 cups chopped pineapple object
1/4 cup finely chopped red onion object
1/4 cup finely chopped red bell pepper object
1 tablespoon fresh lemon juice
2 teaspoons sugar
2 finely chopped seeded jalapeño pepper
1/2 teaspoon salt, divided object
Cooking spray
1 teaspoon chili powder
1/4 teaspoon black pepper
4 (6-ounce) salmon fillets
Combine first 6 ingredients in a medium bowl; stir in 1/4 teaspoon salt.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Combine remaining 1/4 teaspoon salt, chili powder, and black pepper, stirring well; sprinkle evenly over fish. Add fish to pan, skin side up; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with pineapple mixture.
Yield
4 servings (serving size: 1 fillet and about 1/2 cup pineapple mixture)
Monday, November 12, 2007
Fried Bananas (like at P.F. Changs)
One of the only things I could make when Scott married me. Definately worth knowing how to do. Great party food.
Ingredients
Bananas
Vegetable Oil (several cups)
Vanilla / Coconut ice cream
Deep skillet or Pot
Slice bananas. Cut the Lumpia in half, "hot dog way". (i.e. the skinny way.) Place the banana on one of the halves.
Fold the sides in, and crease them. Fold one end down, like you were wrapping a present.
Starting with the folded end, roll the banana up in the Lumpia. Make it tight.
Put a dab of water on the end before you press it into the roll. The water will act like glue. Fill a deep skillet with oil, until half the banana roll will be covered with oil. Heat to Med. Low. When a drop of of water sizzles when tossed into oil, place several banana rolls into the oil, standing up. Fry approx. 3 minutes, then flip so raw side is in oil. Flip back and forth every few minutes until golden brown. Serve hot, arranged around a scoop of ice cream, and covered with chocolate.
Wednesday, November 7, 2007
Impossible Garden Pie
2 c chopped zucchini
1 c diced tomato
1/2 c chopped onion
1/3 grated Parmesan
1 c milk
1/2 Bisquick
2 eggs
1/2 t salt
1/4 t pepper
Preheat oven to 400º
Mix zuke, tomato, onion, and cheese together in bowl; spread evenly in lightly greased pie pan. Combine remaining ingredients and beat until smooth (15 secs in blender, 1 min. w/ hand mixer). Pour into pie pan (pan will likely be tip-top full). Bake until golden and knife comes out clean, about 30 minutes. Let stand 5 minutes or more before cutting.
This resembles quiche. My husband despises quiche. He really liked this. It would be really good with pieces of ham in it, too. And definitely let it stand and setup before cutting into it.
1 c diced tomato
1/2 c chopped onion
1/3 grated Parmesan
1 c milk
1/2 Bisquick
2 eggs
1/2 t salt
1/4 t pepper
Preheat oven to 400º
Mix zuke, tomato, onion, and cheese together in bowl; spread evenly in lightly greased pie pan. Combine remaining ingredients and beat until smooth (15 secs in blender, 1 min. w/ hand mixer). Pour into pie pan (pan will likely be tip-top full). Bake until golden and knife comes out clean, about 30 minutes. Let stand 5 minutes or more before cutting.
This resembles quiche. My husband despises quiche. He really liked this. It would be really good with pieces of ham in it, too. And definitely let it stand and setup before cutting into it.
Tuesday, November 6, 2007
Lunch Group
This is the first time in the last 3 months I've looked at this blog and I haven't wanted to throw up. It has nothing to do with the food - it looks DELICIOUS, I've just been really nauseated. Well, I'm back and looking to gain 25-35lbs over the next 6 months, so let the eating begin!
Anywho, I have a little lunch group that I belong to. We meet every month and try new recipes. I hosted this month and the food was yummy. I'll post some other recipes from other months when I'm not tired.
Thanksgiving Sandwich - inspired by Kneaders
- Rolls or any other bread, whatever you like. This bread would be great!
- Rotisserie turkey breast
- Cranberry sauce from a can (get the whole cranberries)
- Lettuce
- Tomato
- Avocado
- Mayo
- Honey mustard
- Sprouts
Directions: Cut up veggies. Mix the mayo and honey mustard – ½ honey mustard, ½ mayo. Put it on the bread. Eat. Duh.
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Butternut Squash Bisque - from this recipe blog, but I changed it a little.
- 1 Tbsp canola oil
- 1 Tbsp unsalted butter
- ½ cup diced onion
- 1 cup diced carrots
- 4 cups/one whole butternut squash
- 3 cups chicken broth
- Salt and black pepper to taste
- Ground nutmeg to taste
- ½ cup cream
Directions
1. Preheat over to 375. Cut butternut squash in half, remove seeds. Lay cut side down on baking sheet. Bake for 20 minutes.
2. Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil until tender.
3. Mix carrots and squash into the pot. Pour in chicken broth, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
4. In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.
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Jamie’s Cranberry Salad
-1 tablespoon butter
-3/4 cup almonds, blanched and slivered
-1 pound spinach, rinsed and torn into bite-size pieces
-1 cup dried cranberries
-2 tablespoons toasted sesame seeds
-1 tablespoon poppy seeds
-1/2 cup white sugar
-1/4 teaspoon paprika
-1/2 cup apple cider vinegar
-1/2 cup vegetable oil
Directions
In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
In a large bowl, combine the spinach with the toasted almonds and cranberries.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, paprika, cider vinegar, and vegetable oil. Toss with spinach just before serving.
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Poached Pears with Vanilla Cream from Everyday Food
- 8 firm, ripe Bosc pears
- 4 Tbsp light-brown sugar
- 2 Tbsp unsalted butter
- ½ cup vanilla ice cream
Directions
1. Peel 4 firm, ripe Bosc pears, and core from the bottom using a melon baler, leaving stems intact. In a 2-quart microwave-safe dish with a lid, place 2 tablespoons light-brown sugar and 1 tablespoon unsalted butter, and add pears. Cover, and microwave on high until the pears are tender enough to pierce with a knife, 10 to 12 minutes (timing will vary depending upon ripeness of pears). Don’t be concerned if pears fall over on their sides as they cook. Carefully uncover, as dish lid will release steam.
2. Transfer cooked pears to four shallow serving bowls, leaving juices behind. Add ¼ cup vanilla ice cream to the juices of the dish; stir until smooth and saucy. Dividing evenly, spoon sauce around the pears; serve at room temperature or chilled.
Anywho, I have a little lunch group that I belong to. We meet every month and try new recipes. I hosted this month and the food was yummy. I'll post some other recipes from other months when I'm not tired.
Thanksgiving Sandwich - inspired by Kneaders
- Rolls or any other bread, whatever you like. This bread would be great!
- Rotisserie turkey breast
- Cranberry sauce from a can (get the whole cranberries)
- Lettuce
- Tomato
- Avocado
- Mayo
- Honey mustard
- Sprouts
Directions: Cut up veggies. Mix the mayo and honey mustard – ½ honey mustard, ½ mayo. Put it on the bread. Eat. Duh.
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Butternut Squash Bisque - from this recipe blog, but I changed it a little.
- 1 Tbsp canola oil
- 1 Tbsp unsalted butter
- ½ cup diced onion
- 1 cup diced carrots
- 4 cups/one whole butternut squash
- 3 cups chicken broth
- Salt and black pepper to taste
- Ground nutmeg to taste
- ½ cup cream
Directions
1. Preheat over to 375. Cut butternut squash in half, remove seeds. Lay cut side down on baking sheet. Bake for 20 minutes.
2. Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil until tender.
3. Mix carrots and squash into the pot. Pour in chicken broth, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
4. In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.
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Jamie’s Cranberry Salad
-1 tablespoon butter
-3/4 cup almonds, blanched and slivered
-1 pound spinach, rinsed and torn into bite-size pieces
-1 cup dried cranberries
-2 tablespoons toasted sesame seeds
-1 tablespoon poppy seeds
-1/2 cup white sugar
-1/4 teaspoon paprika
-1/2 cup apple cider vinegar
-1/2 cup vegetable oil
Directions
In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
In a large bowl, combine the spinach with the toasted almonds and cranberries.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, paprika, cider vinegar, and vegetable oil. Toss with spinach just before serving.
~~~~~~~~~~~~~~~~~~~~~~~~~~
Poached Pears with Vanilla Cream from Everyday Food
- 8 firm, ripe Bosc pears
- 4 Tbsp light-brown sugar
- 2 Tbsp unsalted butter
- ½ cup vanilla ice cream
Directions
1. Peel 4 firm, ripe Bosc pears, and core from the bottom using a melon baler, leaving stems intact. In a 2-quart microwave-safe dish with a lid, place 2 tablespoons light-brown sugar and 1 tablespoon unsalted butter, and add pears. Cover, and microwave on high until the pears are tender enough to pierce with a knife, 10 to 12 minutes (timing will vary depending upon ripeness of pears). Don’t be concerned if pears fall over on their sides as they cook. Carefully uncover, as dish lid will release steam.
2. Transfer cooked pears to four shallow serving bowls, leaving juices behind. Add ¼ cup vanilla ice cream to the juices of the dish; stir until smooth and saucy. Dividing evenly, spoon sauce around the pears; serve at room temperature or chilled.
Sunday, November 4, 2007
Giant Éclairs
Edited in italics after making this last night.
A recipe that I got from my sister-in-law Joy. Everyone was fighting for seconds. These were amazing and tasted much more like éclairs than my recipe for éclairs with graham crackers.
Crust:
1 c. water
1 stick butter
1 c. flour
4 eggs
Bring water and butter to boil. Remove from heat and add flour. Then add eggs one at a time and stir. Pour onto large greased cookie sheet (with 1 inch sides) and bake at 400 degrees for about 30 minutes. (From my experience you might want to start checking it at 20 minutes and don't be alarmed if it gets bubbles.) I cooked this for only 23 minutes. Cool. You can place another cookie sheet on top while it cools to help the bubbles go down.
Filling:
2 1/2 c. milk
1 large vanilla pudding mix
8oz. cream cheese softened
Beat until smooth. Spread on crust. Top with 12 oz. cool whip. Top all of that with chocolaty goodness or fruity yummies of your choice.
My frosting for éclairs:
5 Tbsp. cocoa
3 Tbsp butter
3 Tbsp. milk
2 Tbsp. oil
2 tsp. karo syrup
1 1/2 cups powdered sugar
2 tsp. vanilla
A recipe that I got from my sister-in-law Joy. Everyone was fighting for seconds. These were amazing and tasted much more like éclairs than my recipe for éclairs with graham crackers.
Crust:
1 c. water
1 stick butter
1 c. flour
4 eggs
Bring water and butter to boil. Remove from heat and add flour. Then add eggs one at a time and stir. Pour onto large greased cookie sheet (with 1 inch sides) and bake at 400 degrees for about 30 minutes. (From my experience you might want to start checking it at 20 minutes and don't be alarmed if it gets bubbles.) I cooked this for only 23 minutes. Cool. You can place another cookie sheet on top while it cools to help the bubbles go down.
Filling:
2 1/2 c. milk
1 large vanilla pudding mix
8oz. cream cheese softened
Beat until smooth. Spread on crust. Top with 12 oz. cool whip. Top all of that with chocolaty goodness or fruity yummies of your choice.
My frosting for éclairs:
5 Tbsp. cocoa
3 Tbsp butter
3 Tbsp. milk
2 Tbsp. oil
2 tsp. karo syrup
1 1/2 cups powdered sugar
2 tsp. vanilla
Heat until smooth. While hot, pour on top of éclair's cake. Cool and refrigerate overnight.
You can also pour and spread on a bottle of the ice cream topping Magic Shell.
Thursday, November 1, 2007
Creamy Chicken Lasagna
So I got this recipe from my Relief Society; they asked for volunteers to make it for a night that we do dinner at the local soup kitchen. It's the kind of excessively creamy recipe I normally try to avoid because of its astronomical caloric contribution, but since it was for charity: I made it. I also made an extra one for us (I used all fat-free and "healthy request" products trying to cut the fat a little bit). To my chagrin, it was quite delicious and my husband had thirds. Man. I hate being reminded that sometimes unhealthiness is super-yummy.
(The recipe format is weird; this is how I received it.)
Cook until done:
3 whole chicken breasts (then cut up)
9 lasagna noodles
Mix together:
1 can cream of chicken soup
1 can cream of mushroom soup
2/3 c. milk
8 oz. cream cheese
1 pint sour cream
1 tsp. poultry seasoning
Add to sauce:
the chicken breasts
Also get ready:
1/2 lb. shredded mozzarella cheese
Breadcrumbs
Layer in a 9 x 13 pan:
Noodles on bottom
Sauce, chicken and cheese
Repeat layers
Breadcrumbs
Bake at 375 degrees for at least 30 minutes.
(The recipe format is weird; this is how I received it.)
Cook until done:
3 whole chicken breasts (then cut up)
9 lasagna noodles
Mix together:
1 can cream of chicken soup
1 can cream of mushroom soup
2/3 c. milk
8 oz. cream cheese
1 pint sour cream
1 tsp. poultry seasoning
Add to sauce:
the chicken breasts
Also get ready:
1/2 lb. shredded mozzarella cheese
Breadcrumbs
Layer in a 9 x 13 pan:
Noodles on bottom
Sauce, chicken and cheese
Repeat layers
Breadcrumbs
Bake at 375 degrees for at least 30 minutes.
Review: pulled roast with cilantro sauce
YUMMMMY!!! I knew this would be good simply because Corinne has awesome recipes, but hello! I don't even like cilantro and I absolutely LOVE this. I have eaten it every day since I made it. I must confess that I carmelized the inside of my crockpot because the roast I used wasn't fatty enough, but hey, it was still really good. Keep them coming please.
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