Fish is the only food that is considered spoiled
once it smells like what it is.
-P. J. O'Rourke
January 31, 2012
January 13, 2012
Two Tex Mex recipes!
When I'm in the mood for Tex Mex flavor, I want it fresh and I want it now! Once you make read over these 2 recipes, make them and taste for yourself- you'll never go back to the stuff from a jar again!
This is so fresh and tasty you'll want to put it on nearly everything from your tacos, to grilled chicken, fish and even your eggs!
First and foremost wash all produce in warm soapy water or use a product such as veggie wash to get waxes and unseen ickies that can cause you or your family members to get sick. Remember- germs and bacteria are everywhere!
Use either Beef Steak or Hot House tomatoes for these recipes. Remove the seeds. I use these kind because of the juice and flavor factor. I use Roma Tomatoes in all things Italian.
And please oh please practice Pepper Safety! Be caredul handeling fresh peppers because chili peppers have oils in thier skin that can cause you some major discomfort if it comes into contact with your nose eyes or mouth! So please always wear some sort of rubber or plastic gloves when handling them! Also wash all items that come into contact with said chili peppers in HOT soapy water to remove all trace of the oils! And always wash your hands after taking off those gloves, it never hurts to be safe!
Please check out Miss Vicki.com for a guide to peppers with pictures!
Pico De Gallo
This is how I make mine...
3 large Hot House tomatoes diced
3 Fresno Peppers (seeded and diced)
1 medium Red Onion
Fresh Cilantro to taste (I like a lot of cilantro so I used a lot)
Lime juice- about half a lime depending upon how big your lime is
¼ to a ½ teaspoon Kosher Salt
Mix together, let sit for an hour or more to get the onions to lose thier bite and the tomatoes to absorb the other flavors.
Now this can be as spicy as you want it. The peppers I used are at the medium (a #5) spice level. You can use Jalapenos if you like yours with more heat, or like it nuclear hot? Use a hotter chili pepper such as a Habanero-OUCH! That hurts my tongue and my tummy just reading it!
Salsa- Sandie Style
Again, I can't stress this enough...Use the freshest ingredients available to you!
4 Large Hot House Tomatoes
1 medium to large onion (I like to use red onions because of their sweeter flavor)
1 small to medium Bell Pepper (I use any color but green because the green ones taste like grass to me- silly but true)
1 clove minced garlic (now here is where I use my roasted garlic because it doesn't have that harsh raw garlic taste and here's an extra bit of trivia roasted garlic doesn't produce gas in your body like raw garlic does).
3 chili peppers- your choice depending upon how hot you like it! Use Miss Vickies Pepper Guide to help you make your choice. Me, I used those Fresno chilis and it came out just fine!
1 Tablespoon Olive Oil
Juice of 1 Lime
Cilantro- I used half a bunch- it was yummy!
You can also expand this by adding other goodies such as:
frozen corn (about a cup)
1 can of Black Beans (thoroughly rinsed)
Pineapple, Mango, Raspberries , Grapes, etc.
Just think about all of the different kinds of salsa out there on the grocery store and gourmet food store shelves and remember that you can make it at home without all of the preservatives, additives and you know it's fresh and good for you!
This is so fresh and tasty you'll want to put it on nearly everything from your tacos, to grilled chicken, fish and even your eggs!
First and foremost wash all produce in warm soapy water or use a product such as veggie wash to get waxes and unseen ickies that can cause you or your family members to get sick. Remember- germs and bacteria are everywhere!
Use either Beef Steak or Hot House tomatoes for these recipes. Remove the seeds. I use these kind because of the juice and flavor factor. I use Roma Tomatoes in all things Italian.
And please oh please practice Pepper Safety! Be caredul handeling fresh peppers because chili peppers have oils in thier skin that can cause you some major discomfort if it comes into contact with your nose eyes or mouth! So please always wear some sort of rubber or plastic gloves when handling them! Also wash all items that come into contact with said chili peppers in HOT soapy water to remove all trace of the oils! And always wash your hands after taking off those gloves, it never hurts to be safe!
Please check out Miss Vicki.com for a guide to peppers with pictures!
Pico De Gallo
This is how I make mine...
3 large Hot House tomatoes diced
3 Fresno Peppers (seeded and diced)
1 medium Red Onion
Fresh Cilantro to taste (I like a lot of cilantro so I used a lot)
Lime juice- about half a lime depending upon how big your lime is
¼ to a ½ teaspoon Kosher Salt
Mix together, let sit for an hour or more to get the onions to lose thier bite and the tomatoes to absorb the other flavors.
Now this can be as spicy as you want it. The peppers I used are at the medium (a #5) spice level. You can use Jalapenos if you like yours with more heat, or like it nuclear hot? Use a hotter chili pepper such as a Habanero-OUCH! That hurts my tongue and my tummy just reading it!
Salsa- Sandie Style
Again, I can't stress this enough...Use the freshest ingredients available to you!
4 Large Hot House Tomatoes
1 medium to large onion (I like to use red onions because of their sweeter flavor)
1 small to medium Bell Pepper (I use any color but green because the green ones taste like grass to me- silly but true)
1 clove minced garlic (now here is where I use my roasted garlic because it doesn't have that harsh raw garlic taste and here's an extra bit of trivia roasted garlic doesn't produce gas in your body like raw garlic does).
3 chili peppers- your choice depending upon how hot you like it! Use Miss Vickies Pepper Guide to help you make your choice. Me, I used those Fresno chilis and it came out just fine!
1 Tablespoon Olive Oil
Juice of 1 Lime
Cilantro- I used half a bunch- it was yummy!
You can also expand this by adding other goodies such as:
frozen corn (about a cup)
1 can of Black Beans (thoroughly rinsed)
Pineapple, Mango, Raspberries , Grapes, etc.
Just think about all of the different kinds of salsa out there on the grocery store and gourmet food store shelves and remember that you can make it at home without all of the preservatives, additives and you know it's fresh and good for you!
What country did that garlic come from?
I'm always on the look out to make the food I serve my family and friends from freshest ingredients I can find. Lately I have to say that I am quite disturbed by what I have found in my local grocery store. The more I learn about how much of our nations food is outsourced to foreign countries astounds me.
While living in England I accepted that the fruits and vegetables available in the local grocery stores were imported on a more Global scale than I had ever experiences before. BUT and this is a huge but- in England it was clearly labeled where your food came from, almost to the point of having large heavy print showing you that your produce came from places such as Germany, South Africa, Egypt or Belize. While living in England I got to witness first hand the heavily advertised nation wide campaign to buy British meats and produce. The first thing I thought to myself was "Wow, America should do this with thier meat, fish and produce". I tell ya, I followed this campaigns advice and only bought Grown in the UK food stuffs and I bought from local butchers and farmers markets whenever I could. Now you're wondering..."Where exactly are you doing with this Sandie?" Okay I'll tell ya...
Yesterday I'm in my local grocery store and I'm picking up fresh fruit and veggies for the salsa and chicken pie that I was going to make (made them both and they were sooo good- recipes to come later). Once I got started looking at labels and country of origin I found that I could not stop. I had heard on the news that all canned mushrooms are now imported from Thailand- I checked that out for myself and OH MY GOSH it's true! Not that I could or would use canned mushrooms in any recipe of mine BUT I don't want to eat stuff that's grown someplace where there are little to no regulation on the kinds of chemicals and pesticides that are used in growing produce. I picked up a package of fresh Garlic- looked at the label and there it was in black and white "product in China". Garlic from China? Whatever happened to Garlic that's grown in Gilroy California? I have bought Gilroy grown Garlic for my entire life! I have also bought Washington State Apples, Maine or Idaho Potatoes and California Almonds. I want to know WHO is going to buy and cook with that garlic from China when there are so many recalls of every day items from China that are potentially hazardous? I also heard on the news that now all Limes are imported? Really? We can't grow Limes in this country? I don't believe it! Same goes for avocados, oranges, grapes, lemons. lettuce, tomatoes and so much more!
Take a stand and say NO to food imported from China. We've done it with our clothes and goods for our homes why not with your/our food?
While living in England I accepted that the fruits and vegetables available in the local grocery stores were imported on a more Global scale than I had ever experiences before. BUT and this is a huge but- in England it was clearly labeled where your food came from, almost to the point of having large heavy print showing you that your produce came from places such as Germany, South Africa, Egypt or Belize. While living in England I got to witness first hand the heavily advertised nation wide campaign to buy British meats and produce. The first thing I thought to myself was "Wow, America should do this with thier meat, fish and produce". I tell ya, I followed this campaigns advice and only bought Grown in the UK food stuffs and I bought from local butchers and farmers markets whenever I could. Now you're wondering..."Where exactly are you doing with this Sandie?" Okay I'll tell ya...
Yesterday I'm in my local grocery store and I'm picking up fresh fruit and veggies for the salsa and chicken pie that I was going to make (made them both and they were sooo good- recipes to come later). Once I got started looking at labels and country of origin I found that I could not stop. I had heard on the news that all canned mushrooms are now imported from Thailand- I checked that out for myself and OH MY GOSH it's true! Not that I could or would use canned mushrooms in any recipe of mine BUT I don't want to eat stuff that's grown someplace where there are little to no regulation on the kinds of chemicals and pesticides that are used in growing produce. I picked up a package of fresh Garlic- looked at the label and there it was in black and white "product in China". Garlic from China? Whatever happened to Garlic that's grown in Gilroy California? I have bought Gilroy grown Garlic for my entire life! I have also bought Washington State Apples, Maine or Idaho Potatoes and California Almonds. I want to know WHO is going to buy and cook with that garlic from China when there are so many recalls of every day items from China that are potentially hazardous? I also heard on the news that now all Limes are imported? Really? We can't grow Limes in this country? I don't believe it! Same goes for avocados, oranges, grapes, lemons. lettuce, tomatoes and so much more!
Take a stand and say NO to food imported from China. We've done it with our clothes and goods for our homes why not with your/our food?
December 5, 2011
Worm Soup aka French Onion Soup
I happen to LOVE soup! French Onion soup especially has got this "home" quality to it that just makes one feel all warm inside. I laugh at this- my children like to call French Onion Soup "Worm Soup" because of the thin pieces of carmelized onions. Call it what you will, this soup will have you smiling and wanting more!
¼ cup Butter (I use the salt free kind)
3 lbs White Onions thinly sliced you can use yellow onions but they are sweeter and it will taste a little different than using the white onions. Now for the slicing, I use a mandoline- it's so much easier than doing it with a chef's knife).
1 32 ounce box of sodium free Chicken Broth
2 10 ounce cans of Beef consommé
½ cup dry white wine (make sure it's something you would drink because putting in crappy wine in any dish just makes it all not worth the effort you're putting into making a quality meal).
4 fresh thyme springs
salt and pepper to taste
Instructions:
I like to use a dutch oven to make this soup but if you don't have one then a nice sturdy cook pot will do.
Melt butter in a dutch oven over medium heat; add onions and cook stirring often until the onions are golden in color. This IS going to take a while, so be prepared to be there in your kitchen for up to 1½ hours with this process. It will be worth it in the end, I promise!
Add the rest of the ingredients (minus the s and p) and bring to a boil. Reduce heat to a simmer and stirring occasionally for 20 minutes. Add salt and pepper to taste. I usually don't add salt as the beef consommé is plenty salty for my tastes.
Here's the fun part- You're going to need 6 thick slices of a French Bread and 6-. 1 one ounce slices of Swiss Cheese and oven proof bowls. Set oven at 450º, place soup bowls on a lined baking tray, ladle in soup, place bread pieces in bowls with cheese slices on top. Put into oven until cheese is all melted and starting to brown (watch close as the cheese can go brown brown to black in a blink of an eye).
Now grab those soup spoons and dig in!
¼ cup Butter (I use the salt free kind)
3 lbs White Onions thinly sliced you can use yellow onions but they are sweeter and it will taste a little different than using the white onions. Now for the slicing, I use a mandoline- it's so much easier than doing it with a chef's knife).
1 32 ounce box of sodium free Chicken Broth
2 10 ounce cans of Beef consommé
½ cup dry white wine (make sure it's something you would drink because putting in crappy wine in any dish just makes it all not worth the effort you're putting into making a quality meal).
4 fresh thyme springs
salt and pepper to taste
Instructions:
I like to use a dutch oven to make this soup but if you don't have one then a nice sturdy cook pot will do.
Melt butter in a dutch oven over medium heat; add onions and cook stirring often until the onions are golden in color. This IS going to take a while, so be prepared to be there in your kitchen for up to 1½ hours with this process. It will be worth it in the end, I promise!
Add the rest of the ingredients (minus the s and p) and bring to a boil. Reduce heat to a simmer and stirring occasionally for 20 minutes. Add salt and pepper to taste. I usually don't add salt as the beef consommé is plenty salty for my tastes.
Here's the fun part- You're going to need 6 thick slices of a French Bread and 6-. 1 one ounce slices of Swiss Cheese and oven proof bowls. Set oven at 450º, place soup bowls on a lined baking tray, ladle in soup, place bread pieces in bowls with cheese slices on top. Put into oven until cheese is all melted and starting to brown (watch close as the cheese can go brown brown to black in a blink of an eye).
Now grab those soup spoons and dig in!
September 25, 2011
Le Creuset
Here is it, my latest kitchen toy- my Le Creuet Braiser. My darling husband bought it for me yesterday. Hands down, I am one lucky woman! So I've decided to take you on a walk through my small but growing collection of Le Creuset cookware. I have the following pieces...
5 quart Oval French Oven in Cherry
6¾ quart Wide Round French Oven in Kiwi
3½ quart Oval French Oven in Caribbean
7½ quart Round French Oven in Kiwi
Places to check for great bargains on Le Creuset has to be their outlet stores. Other places such as Marshall's, TJ Maxx and Home Goods. These are the kind of cookware pieces that are handed down through the generations. I know that my daughter will enjoy pieces such as these when she starts collecting quality cookware for her own home one day.
Now you may wonder at the various colors. I have a same thing going on with my Kitchen Aid appliances. The matter of the fact is that I love variety and the rainbow. There's that and the fact that I happen to buy whatever color strikes my fancy and whatever "good deal" comes my way. Hence the 2 larger French ovens in Kiwi. I came across the wide one on clearance at a TJ Maxx store for such an impossibly good deal that I simply could not pass it up!
November 24, 2010
Reduce your stress at Thanksgiving...
Years ago I started making about ½ to ¾ of our Thanksgiving meal a day or two ahead of time. Having veggies and or even the entire dish its self prepped and ready to go is the key!
We were living in a house that had a small kitchen and cooking a big meal in there could be quite stressful. Having small children and a husband at home chanting "is it turkey time yet" did not help the matter. Not only did cooking ahead save me on time on the big day but I also found that I wasn't stressed out and better yet... my kitchen wasn't the ominous towering inferno of dirty dishes. I had time to enjoy my friends and family and pulled off a huge dinner and made it all look near effortless -how? Simply because I was organized.
We were living in a house that had a small kitchen and cooking a big meal in there could be quite stressful. Having small children and a husband at home chanting "is it turkey time yet" did not help the matter. Not only did cooking ahead save me on time on the big day but I also found that I wasn't stressed out and better yet... my kitchen wasn't the ominous towering inferno of dirty dishes. I had time to enjoy my friends and family and pulled off a huge dinner and made it all look near effortless -how? Simply because I was organized.
Ways to be organized for Thanksgiving Dinner
♥ Start making your plan at least 2 weeks ahead of time. Plan everything from beverages, to dinner napkins, table linens and of course the food being served.
♥ I find that grocery shopping at least 3 days ahead of time to be the key.
♥ Be sure to have plenty of those inexpensive plastic food storage containers on hand (Glad and Ziploc are the best). They work great for storing prepped veggies, storing leftovers and sending leftover desserts home with guests.
♥ You can bake desserts up to 3 days ahead of time. Depending upon the items being made is how you will have to store them.
♥ Prep that green garden salad a day ahead. Ziploc plastic bags are great for this! All those great veggies can be cut and ready to go at a moments notice. Heck you can do this while watching TV.
♥ You can prep veggies up to 2 days in advance- store in plastic containers in fridge.
♥ You can make things like mashed potatoes and home made rolls a day ahead of time. Heat them up either in the microwave or in the oven for a few minutes. How many of us have burnt the rolls because we were busy attending to "other items" ? Seriously, bake them in advance when you aren't stressing about your guests being comfortable and the food all making it to the finish line (the dinner table) at the same time.
♥ While the turkey is in the oven, give the floor the last quick sweep or mop (depending upon how messy of a cook you are you may have to do both) before the guests arrive.
Easy Clean Up after the meal
♥ Those same plastic containers work great for soaking flatware and serving utensils. No stuck on food particles for you this year! Put a few drops of dish washing liquid and fill with hot water and there you are!
♥ Rinse the dinner dishes and stack them on a cookie/baking sheet. Keeping them in stacks makes for easy loading of the dishwasher or hand washing.
♥ Do this same thing for the used glassware. Use a paper towel to wipe off lipstick marks.
♥ Those plastic containers are great for storing those leftovers. Be sure to get them tucked into those containers as soon as dinner is over to prevent salmonella.
♥ Soak as many dishes as possible. You may find that you will need to run the dishwasher 2 or even 3 times to get through everything. That's okay, that's why you rinsed and stacked the dishes- having them organized like that makes them quick and easy to load in the dishwasher.
♥ Now grab yourself a glass of wine and get in there with your family and friends and enjoy the evening!
September 20, 2010
Sandie's Cottage Pie
Being that I currently reside in England, I like to try new to me dishes. I do like experiment with the local cuisine but I also like to revise how it's made and turn it into something that "I" would serve to my family and friends. I can't wrap my head around eating Lamb- to me they're just too cute and frisky to think about eating them. Besides, I prefer to wear their wool in the shape of hats, mittens, scarves and sweaters!
So first off I bet that you're wondering what's the difference between Shepherds Pie and Cottage Pie right? It's the meat! Shepherds pie is made from minced lamb or mutton (that's meat from an adult sheep). There are subtle variations on the ingredients and I came up with my own version of a Cottage Pie which is pretty darn tasty if I do say so myself. Oh I should mention that I like loads of veggies
Stuff you're going to need-
Potatoes- about 2½ pounds
1 cup milk or half and half
grated cheddar cheese 2 cups (I use white cheddar)
3 cups carrot-diced
1 large onion-diced
2 cups celery diced
1½ pounds of ground/minced beef,chicken or turkey and yes you can even used those vegetarian crumbles-although this really isn't a vegetarian kind of dish
2 tablespoons tomato paste
1 Tablespoon olive oil
1 Tablespoon Worcestershire sauce
½ teaspoon grated orange peel
2 cups hot water
2 Knorr Beef Stock Pot (these are little tubs) OR you can use 2 cups of Swanson's Beef Stock
add salt and pepper to your own personal tastes. I only add pepper as the beef stock will add plenty of flavor.
What to do with those things above...
Earlier in the day grab a fork and poke holes all over in all of those spuds! Put them straight on the rack into a preheated 350º oven for 1½ hours.
Use a very large skillet and place your 1 Tablespoon of Olive Oil in pan, place carrots in pan and saute for 5 minutes, next add celery and onion cook another 4 to 5 minutes. Next add in your ground/minced meat, cook until browned. Add in your hot water, your 2 Knorr BEEF Stock tubs, the 1 Tablespoon of Worcestershire sauce, the 2 Tablespoons of Tomato Paste and the ½ teaspoon of grated orange peel. Let simmer for 15 to 20 minutes so the flavors incorporate. Now if the sauce is not think enough just do the cornstarch thing...read the box it will tell you 1 tablespoon cornstarch to 1 tablespoon cold water. make sure it's all dissolved BEFORE adding in to the pot or you will have cornstarch lumps.
So, you've baked those potatoes earlier, time to peel them and mash them up. Add in your salt and pepper, your milk (or half and half), mix in the grated cheddar cheese. Now set aside.
Your cottage pie is ready to be assembled you can do this a few different ways but which ever way you choose make sure that the dishes you choose are oven proof.
I've done all of the following;
♥ individual bowls
♥ a deep dish ceramic pie plate
♥ a 9x13 ceramic casserole (lasagna dish)
Put the fillings in your bake-ware of choice, do not fill all the way. Place potato cheese mixture on top (this is your crust). Bake at 350º oven for about 20 minutes or until the cheese in the potatoes is melted and the peeks of the potatoes are browned.
♥Today decided that I would make a double batch as I wanted to bring a meal to a family whose military member is Tdy. This is a great dish to make for large families, potluck events or just for you and your hubby. I have more "pie filling" in my stock pot and am going to freeze it for use at a later time.
NOTE- filling will be HOT!
So first off I bet that you're wondering what's the difference between Shepherds Pie and Cottage Pie right? It's the meat! Shepherds pie is made from minced lamb or mutton (that's meat from an adult sheep). There are subtle variations on the ingredients and I came up with my own version of a Cottage Pie which is pretty darn tasty if I do say so myself. Oh I should mention that I like loads of veggies
Stuff you're going to need-
Potatoes- about 2½ pounds
1 cup milk or half and half
grated cheddar cheese 2 cups (I use white cheddar)
3 cups carrot-diced
1 large onion-diced
2 cups celery diced
1½ pounds of ground/minced beef,chicken or turkey and yes you can even used those vegetarian crumbles-although this really isn't a vegetarian kind of dish
2 tablespoons tomato paste
1 Tablespoon olive oil
1 Tablespoon Worcestershire sauce
½ teaspoon grated orange peel
2 cups hot water
2 Knorr Beef Stock Pot (these are little tubs) OR you can use 2 cups of Swanson's Beef Stock
add salt and pepper to your own personal tastes. I only add pepper as the beef stock will add plenty of flavor.
What to do with those things above...
Earlier in the day grab a fork and poke holes all over in all of those spuds! Put them straight on the rack into a preheated 350º oven for 1½ hours.
Use a very large skillet and place your 1 Tablespoon of Olive Oil in pan, place carrots in pan and saute for 5 minutes, next add celery and onion cook another 4 to 5 minutes. Next add in your ground/minced meat, cook until browned. Add in your hot water, your 2 Knorr BEEF Stock tubs, the 1 Tablespoon of Worcestershire sauce, the 2 Tablespoons of Tomato Paste and the ½ teaspoon of grated orange peel. Let simmer for 15 to 20 minutes so the flavors incorporate. Now if the sauce is not think enough just do the cornstarch thing...read the box it will tell you 1 tablespoon cornstarch to 1 tablespoon cold water. make sure it's all dissolved BEFORE adding in to the pot or you will have cornstarch lumps.
So, you've baked those potatoes earlier, time to peel them and mash them up. Add in your salt and pepper, your milk (or half and half), mix in the grated cheddar cheese. Now set aside.
Your cottage pie is ready to be assembled you can do this a few different ways but which ever way you choose make sure that the dishes you choose are oven proof.
I've done all of the following;
♥ individual bowls
♥ a deep dish ceramic pie plate
♥ a 9x13 ceramic casserole (lasagna dish)
Put the fillings in your bake-ware of choice, do not fill all the way. Place potato cheese mixture on top (this is your crust). Bake at 350º oven for about 20 minutes or until the cheese in the potatoes is melted and the peeks of the potatoes are browned.
♥Today decided that I would make a double batch as I wanted to bring a meal to a family whose military member is Tdy. This is a great dish to make for large families, potluck events or just for you and your hubby. I have more "pie filling" in my stock pot and am going to freeze it for use at a later time.
NOTE- filling will be HOT!
September 11, 2010
Sunny's Quesadilla Casserole
Another yummy dish from our "Mexican" themed cooking club dinner. There was not a single item that was not delicious last night! I can see myself making every dish that was brought to cooking club be it just for my family or for when we have friends over for dinner. Try one or two of all of these recipes if you're looking for something new and exciting to try!
Sunny's Quesadilla Casserole
1 lb. ground beef
1/2 cup chopped onion
2 cans ( 8 oz. each) tomato sauce
1 can (15 oz.) black beans, drained and rinsed
1 can (8 3/4 oz.) whole kernel corn, undrained
1 can (4 1/2 oz.) chopped green chilies, undrained
2 tsp. chili powder
1 tsp ground cumin
1 tsp. minced garlic
1/2 tsp oregano leaves
1/2 tsp crushed red pepper (optional)
6 flour tortillas (8-in)
2 cups shredded cheddar cheese
Directions
1. Brown beef and onion in large skillet on medium-high heat; drain. Add tomato sauce, beans, corn and green chilies; mix well. Stir in all of the spices except red pepper. Bring to boil. Reduce heat to low; simmer 5 minutes. Add red pepper to taste, if desired.
2. Spread 1/2 cup of the beef mixture on bottom of 13x9x2-inch dish sprayed with no-stick cooking spray. Top with 3 of the tortillas, overlapping as needed. Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese. Repeat with remaining tortillas, beef mixture and cheese.
3. Bake in a preheated 350 F oven 15 minutes or until heated through. Let stand 5 minutes before serving.
Sunny's Quesadilla Casserole
1 lb. ground beef
1/2 cup chopped onion
2 cans ( 8 oz. each) tomato sauce
1 can (15 oz.) black beans, drained and rinsed
1 can (8 3/4 oz.) whole kernel corn, undrained
1 can (4 1/2 oz.) chopped green chilies, undrained
2 tsp. chili powder
1 tsp ground cumin
1 tsp. minced garlic
1/2 tsp oregano leaves
1/2 tsp crushed red pepper (optional)
6 flour tortillas (8-in)
2 cups shredded cheddar cheese
Directions
1. Brown beef and onion in large skillet on medium-high heat; drain. Add tomato sauce, beans, corn and green chilies; mix well. Stir in all of the spices except red pepper. Bring to boil. Reduce heat to low; simmer 5 minutes. Add red pepper to taste, if desired.
2. Spread 1/2 cup of the beef mixture on bottom of 13x9x2-inch dish sprayed with no-stick cooking spray. Top with 3 of the tortillas, overlapping as needed. Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese. Repeat with remaining tortillas, beef mixture and cheese.
3. Bake in a preheated 350 F oven 15 minutes or until heated through. Let stand 5 minutes before serving.
Sopapilla Cheesecake- by Alisha
I got to taste this delicious little treat last night at our cooking club event.
Sopapilla Cheesecake
Ingredients
1 8 oz package cream cheese 1 stick melted butter
1 4 oz cream cheese 1/2 cup white sugar
1 1/2cup white sugar 1 ½ tsp ground cinnamon
1 1/2 tsp vanilla extract
2 packs refrigerated crescent rolls
1. Preheat oven to 350 F. Prepare a 9x13 in baking dish with cooking spray.
2. Beat cream cheese with 1 1/2 cup sugar and the vanilla extract in a bowl until smooth; set aside
3. Unroll the cans of crescent roll dough, and use a rolling pin to shape each sheet into 9x13 rectangles. Press into the buttered dish. Evenly spread the cream cheese mixture into dish, then cover with the remaining piece of dough and brush w/melted butter. Stir together the remaining sugar and 1 ½ tsp cinnamon in a small bowl and sprinkle evenly over the top of the cheesecake.
4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown (about 30 minutes). Allow to cool 10 minutes before serving
Sopapilla Cheesecake
Ingredients
1 8 oz package cream cheese 1 stick melted butter
1 4 oz cream cheese 1/2 cup white sugar
1 1/2cup white sugar 1 ½ tsp ground cinnamon
1 1/2 tsp vanilla extract
2 packs refrigerated crescent rolls
1. Preheat oven to 350 F. Prepare a 9x13 in baking dish with cooking spray.
2. Beat cream cheese with 1 1/2 cup sugar and the vanilla extract in a bowl until smooth; set aside
3. Unroll the cans of crescent roll dough, and use a rolling pin to shape each sheet into 9x13 rectangles. Press into the buttered dish. Evenly spread the cream cheese mixture into dish, then cover with the remaining piece of dough and brush w/melted butter. Stir together the remaining sugar and 1 ½ tsp cinnamon in a small bowl and sprinkle evenly over the top of the cheesecake.
4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown (about 30 minutes). Allow to cool 10 minutes before serving
September 10, 2010
Sandie's Chicken Tortilla Soup
After looking at literally dozens of tortilla soup recipes and not seeing one that jumped out at me I've decided to make up my own recipe. I knew what ingredients that I wanted in my soup and well tonight is perfect because I'm test driving this recipe on our neighborhood cooking group. Keep in mind that I'm making soup for 15 people and I'm sure that you can cut down this recipe
Sandie's Chicken Tortilla Soup-
Ingredients;
4 - 14½ ounce cans reduced sodium chicken broth
6 to 8 -cooked chicken breasts chopped (add or minus if- if you like lots of chicken use 8, like a little use less)
2 -15 ounce cans diced tomatoes
2-14 ounce cans dark red kidney beans (rinse the beans in cold water)
2- 14½ ounce cans black beans (rinse the beans in cold water)
3- medium sized yellow bell peppers -diced
3 medium sized green bell peppers-diced
3-red peppers (medium heat)-seeded and diced
4-green peppers (medium heat)- seeded and diced
2 cups yellow onion - diced
2 cups frozen yellow corn
2 to 3 teaspoons ground cumin (add or minus to your personal taste)
½ teaspoon dried jalapeno flakes (or add a fresh diced jalapeno if you wish)
Toppings...
Sour cream
Chopped Scallions (green onions)
Shredded Mexi-blend cheese (monterey jack, cheddar, asiago)
Fresh chopped Cilantro or as they call it here in the UK Coriander
Diced Avocado (squirt with lemon or lime juice to keep it from turning brown)
Sour Cream and for my British friends you can use Creme Fraiche
Lime Wedges
Tortilla Chips
Cooking Instructions (can't get by without these)...
Cook your chicken breasts, let cool dice and set aside.
Saute diced onions and diced bell peppers in 1 to 2 teaspoons of olive oil until bell peppers are soft and onions are transparent. Add chicken broth, canned tomatoes, canned beans and those diced medium heat peppers. don't forget to wear gloves when handling hot peppers and what ever you do DON'T touch your nose or eyes!!! Add in your ground cumin and let simmer. Taste it, if you like it spicy add more of the spicy peppers and cumin, don't like it too spicy, use less.
Add chicken and corn shortly before serving or else they will turn to mush.
Top with your favorite toppings (see above list for ideas) and the tortilla chips are a must! Don't forget to have an icy cold Corona Beer with it!
July 24, 2010
July 23, 2010
Chicken Breast wrapped in Streaky Bacon
preheat oven to 350ºI used boneless skinless chicken breasts that were all trimmed up. Season with salt and pepper then wrapped with thick cut Bacon (for my British friends this is thick slice streaky bacon). I used 2 of 3 slices of bacon, wrapped all the way around the chicken breast. I did drizzle a little bit of olive oil on the bake pan but to be honest the fat from the bacon will make it not stick to the baking sheet.
Cook for about 40 minutes or until the chicken is cooked thoroughly and the bacon is crispy. Believe it or not but the chicken was remarkably moist- even after cooking so long.
*side note- I'm going to experiment with temperature and time and see if I can get the same results at a higher temperature with a shorter cooking time. Might have to solicit some friends to try this one on as my family gets rather tired of me cooking the same things over and over again trying to get a recipe down pat.
July 22, 2010
July 5, 2010
Fruit Tart Flag
I'm always striving to make something "different" when having friends over for a social gathering. I've been getting recipe e-mails from Food Network for what seems to be for forever and once I saw this one for the Flag Fruit Tart Well I knew that I was going to make it for our son's graduation party.
I changed a few things from the recipe on Food Network- for one, there's no place (to my knowledge) to buy those mini tart shells so I had to make my own. I bought 2 boxes of those Pillsbury pre-made pie crust (you'll need 3 packages), rolled the crusts out and used a 2½ inch circle cookie cutter and cut 48 of those pie dough circles- which worked great in my Wilton mini tart/mini muffin pan. I baked them @ 350º for 10 minutes. Don't forget to use a folk and poke vent holes for the steam. The mini tart shells popped right out too! Let them cool on a wire rack. The shells can also be made a day or two in advance.
I added in a ½ cup of granulated sugar and a teaspoon of Vanilla, I used whipped cream from a can (use what you have on hand in my motto). The reason I added more sugar is that British version of whipped cream in a can is not sweet as it is back in the USA.
Now for putting it together...I put my mascarpone mixture into a gallon size ziplock bad, snipped of an end and used it as a pastry bag. Unless you do a lot of cake decorating, pastry bags aren't something most folks have "on hand". Squeeze into each little tart shell, smooth over with a frosting knife (a butter knife will do well too). Place your berries and berry slices as the picture shows and there it is!
June 25, 2010
June 24, 2010
June 22, 2010
Chick Food Chicken Salad
THIS is the chicken salad recipe that I made for my girlfriends on our trip to Stoke-on-Trent. I call it's My Chick Food Chicken Salad because of the grapes and cashews. I find that men don't enjoy fruit in their salads...then my husband surprised me and told m,e how much he enjoyed it. Then he really surprised me with his request that I make this for other occasions.
Side note- I like to take short cuts where I can, especially when it comes to food preparation. It's even better when they save you time and money!
Things you need:
All of your cooking is done because you bought those lovely roasted chickens from the grocery store! Simply pluck the meat off of the chicken and shred! Slice grapes into halves or quarter them if they are large. Chop the celery but not too fine. Mix All 3 together in large bowl. Mix the lemon juice, sour cream and mayonnaise together, pour over chicken mixture in bowl and toss. I've not added any salt to this what so ever, if you feel that it needs some salt add only at the very end . I like to use the salted cashews as a sprinkled on topping, they add a great crunch factor and just the right amount of salt to this recipe. Serve it on croissants or on Bibb Leaf lettuce leaves (also called Boston or Butter Leaf lettuce). It's perfect for baby showers, bridal showers, church socials, coffees and luncheons.
Side note- I like to take short cuts where I can, especially when it comes to food preparation. It's even better when they save you time and money!
Things you need:
- 2 Whole Roasted Chickens from the grocery store- meat plucked off the bone and shredded! Don't worry about the seasoning of said roasted chickens, it doesn't matter (sweet huh)
- 2 cups seedless grapes- Black or Red, I personally prefer Black grapes because of their sweetness and firm texture but either one of these are fine. BEWARE-Green grapes are too tart for this recipe.
- Cashews- chopped (this will be the topping for the salad)
- 2 cups chopped celery
- 1 Tablespoon lemon juice
- ½ cup sour cream or creme fraiche
- ¾ cup mayonnaise
All of your cooking is done because you bought those lovely roasted chickens from the grocery store! Simply pluck the meat off of the chicken and shred! Slice grapes into halves or quarter them if they are large. Chop the celery but not too fine. Mix All 3 together in large bowl. Mix the lemon juice, sour cream and mayonnaise together, pour over chicken mixture in bowl and toss. I've not added any salt to this what so ever, if you feel that it needs some salt add only at the very end . I like to use the salted cashews as a sprinkled on topping, they add a great crunch factor and just the right amount of salt to this recipe. Serve it on croissants or on Bibb Leaf lettuce leaves (also called Boston or Butter Leaf lettuce). It's perfect for baby showers, bridal showers, church socials, coffees and luncheons.
Baked Potato Soup
One of my favorite simple meals is making stuffed baked potatoes for dinner. Potatoes can be used in so many ways and here's a great recipe to get that great baked potato meal in a soup- enjoy!
Here's the list of goodies you'll need:
In a large saucepan- cook bacon until crisps, drain, reserving 1 T. of drippings. Set bacon aside. Saute the chopped onion and shallot in the bacon drippings until tender. Stir in the flour, salt (to your own liking) basil and pepper; mix well. Gradually add in the broth stir so you won't have lumps in your soup. Bring to a boil; boil for 2 minutes. Add potatoes and cream, heat thoroughly but no not boil. Garnish with bacon and cheese.
Serve this with a small garden salad and some crusty french bread and make an apple crisp for dessert...m'm!
Here's the list of goodies you'll need:
- ½ pound bacon cut into small pieces
- 1 medium sized onion chopped
- 1 small shallot chopped fine
- 3 cloves garlic put through a garlic press
- 3 Tablespoons flour (the all purpose type)
- ½ teaspoon pepper
- 1 teaspoon dried basil
- 3 cups low sodium chicken broth
- 2 very large baking potatoes - baked, peeled and cubed
- 1 cup half and half cream
- shredded cheddar cheese
In a large saucepan- cook bacon until crisps, drain, reserving 1 T. of drippings. Set bacon aside. Saute the chopped onion and shallot in the bacon drippings until tender. Stir in the flour, salt (to your own liking) basil and pepper; mix well. Gradually add in the broth stir so you won't have lumps in your soup. Bring to a boil; boil for 2 minutes. Add potatoes and cream, heat thoroughly but no not boil. Garnish with bacon and cheese.
Serve this with a small garden salad and some crusty french bread and make an apple crisp for dessert...m'm!
June 21, 2010
Popovers
This recipe is one of my favorites from my childhood. I've been baking these since I was 11 years old. I never let my mom make them for me, this was my special treat that I would make all on my own.
Things you will need are...
popover tins- although muffin tins will work too.
Coat the popover/muffin tins with butter, set aside. Mix flour and salt together. Add milk, honey and melted butter, mix well. Add in beaten eggs, mix well.
Fill each popover tin to just under half full. Bake 25 to 30 minutes OR until the popovers are golden brown. Do not open the oven door to peek- turn on the oven light and look through the window instead... or your popovers will fall and not rise again :-(
Serve hot with with honey and butter, YUM!
Things you will need are...
popover tins- although muffin tins will work too.
- 1cup flour (the all purpose kind)
- ½teaspoon salt (I use kosher salt for all of my baking and cooking)
- ¾ cup milk
- 2 Tablespoons honey
- 1 Tablespoon melted butter (I use unsalted butter in all of my recipes)
- 2 large eggs- beaten
Coat the popover/muffin tins with butter, set aside. Mix flour and salt together. Add milk, honey and melted butter, mix well. Add in beaten eggs, mix well.
Fill each popover tin to just under half full. Bake 25 to 30 minutes OR until the popovers are golden brown. Do not open the oven door to peek- turn on the oven light and look through the window instead... or your popovers will fall and not rise again :-(
Serve hot with with honey and butter, YUM!
Pasta e Fagioli
This soup recipe is my Hannah's favorite soup ever! There are days when I know that my girl will come home from school simply exhausted. There's nothing like a pick me up of this Italian classic with a couple of slices of garlic bread to pick her back up!
you'll need...
Let's make some soup!
I like to put my rosemary and thyme in a sachet bag (can be bought in any cooking store or in your grocers kitchen utensil section). If they don't have it then place in some cheesecloth and tie up with some cooking string.
Heat the olive oil and butter and saute the onions until translucent, add in the pancetta and cook until crisp.
Next add in the chicken broth and kidney beans, add in the sachet of fresh herbs and your cheese rind. Put lid on pot, bring to a boil then bring down to a low simmer for about 10 minutes.
While soup is cooking I like to make my pasta separately- boil the elbow macaroni until al dente. Put pasta in bowls then ladle the soup over the pasta. Sprinkle with some fresh grated Parmigiano Reggiano and if you like, drizzle a little olive oil on top just before serving.
Serve with a side salad of fresh greens and a couple of slices of hot crusty garlic bread. What a wonderful meal on a cold or blustery day!
you'll need...
- 2 large sprigs fresh Rosemary
- a good sized bunch of fresh Thyme
- 1 large red onion finely chopped
- 2 (14½) can red kidney beans
- about 3 ounces of Pancetta chopped
- 5 to 6 cups of low sodium chicken broth
- Black pepper to taste
- rind of Parmesan Cheese
- 1 cup elbow macaroni
Let's make some soup!
I like to put my rosemary and thyme in a sachet bag (can be bought in any cooking store or in your grocers kitchen utensil section). If they don't have it then place in some cheesecloth and tie up with some cooking string.
Heat the olive oil and butter and saute the onions until translucent, add in the pancetta and cook until crisp.
Next add in the chicken broth and kidney beans, add in the sachet of fresh herbs and your cheese rind. Put lid on pot, bring to a boil then bring down to a low simmer for about 10 minutes.
While soup is cooking I like to make my pasta separately- boil the elbow macaroni until al dente. Put pasta in bowls then ladle the soup over the pasta. Sprinkle with some fresh grated Parmigiano Reggiano and if you like, drizzle a little olive oil on top just before serving.
Serve with a side salad of fresh greens and a couple of slices of hot crusty garlic bread. What a wonderful meal on a cold or blustery day!
Subscribe to:
Posts (Atom)
