Ingredients:
4 medium to large tomatoes (approx. 1 ¼ lb)
¼ cup finely chopped red onion
2-3 garlic cloves, minced
3 Tbsp chopped fresh basil
¾ cup finely chopped strawberries
2 Tbsp balsamic vinegar
2 Tbsp olive oil
¼ tsp sea salt
¼ tsp white sugar
Italian or French bread, sliced
4 oz Goat cheese
Olive oil (for bread)
Directions:
Cut tomatoes in half. Remove the seeds and any extra moisture. (This is an important step. It will ensure your Bruschetta doesn’t get too soggy.)
Chop the tomatoes. In a mixing bowl, combine tomatoes, red onion, garlic, basil, strawberries, balsamic vinegar, olive oil, salt, and sugar.
Mix well, cover and refrigerate.
Pre-heat the oven to 400 degrees.
Brush bread slices with olive oil, and place on a large baking sheet Toast in the oven for approximately 5 to 8 minutes, or until the bread just begins to turn golden brown.
Spread one side of each toast with goat cheese.
Mix well, cover and refrigerate.
Using a slotted spoon to drain the liquid, spoon Bruschetta on the toasts. Serve immediately.
Heat the olive oil in a large skillet over medium heat.
Note: Wait to put the Bruschetta on the toasts until the very last minute otherwise the toasts will get soggy.
Read more: http://www.oprah.com/own-ambush-cook/The-Ambush-Cook-Recipe-Goat-Cheese-Bruschetta#ixzz1fUqP7AB9
Saturday, December 3, 2011
Fried Brown Rice (ambush cook)
Ingredients:
2 1/2 cups water
1 cup brown rice
1 tsp salt
2 Tbsp olive oil
1 small onion, chopped
1 cup chopped carrots
1 cup frozen peas
3 garlic cloves, minced
2 large eggs
2 to 3 Tbsp low-sodium soy sauce
1 tsp sesame seed oil
2 Tbsp toasted sesame seeds
Directions:
In a saucepan, on high heat, bring water to a boil. Add salt and rice.
Cover, and turn heat to low. Cook for 45 minutes or until all the water is absorbed.
Cool to room temperature.
Heat olive oil in a wok or a large skillet over medium heat.
Add the onions and cook, stirring, until tender.
Add the carrots and peas and cook for one to two minutes.
Push all the ingredients to the edge of the pan.
Break the eggs in the center of the pan and cook, stirring constantly with a heat resistant spatula to break up the egg and prevent it from sticking to the pan (add a little more oil if needed).
Add the cooled brown rice and mix well.
Add 2 to 3 Tablespoons low-sodium soy sauce (use less if using regular soy sauce), sesame seed oil and sesame seeds.
Mix well making sure all ingredients are well incorporated. Taste, and add more soy sauce if needed.
Quick Tip -- To cool rice faster, spread on a baking sheet.
Read more: http://www.oprah.com/own-ambush-cook/The-Ambush-Cook-Recipe-Vegetable-Fried-Brown-Rice#ixzz1fUphSnMD
2 1/2 cups water
1 cup brown rice
1 tsp salt
2 Tbsp olive oil
1 small onion, chopped
1 cup chopped carrots
1 cup frozen peas
3 garlic cloves, minced
2 large eggs
2 to 3 Tbsp low-sodium soy sauce
1 tsp sesame seed oil
2 Tbsp toasted sesame seeds
Directions:
In a saucepan, on high heat, bring water to a boil. Add salt and rice.
Cover, and turn heat to low. Cook for 45 minutes or until all the water is absorbed.
Cool to room temperature.
Heat olive oil in a wok or a large skillet over medium heat.
Add the onions and cook, stirring, until tender.
Add the carrots and peas and cook for one to two minutes.
Push all the ingredients to the edge of the pan.
Break the eggs in the center of the pan and cook, stirring constantly with a heat resistant spatula to break up the egg and prevent it from sticking to the pan (add a little more oil if needed).
Add the cooled brown rice and mix well.
Add 2 to 3 Tablespoons low-sodium soy sauce (use less if using regular soy sauce), sesame seed oil and sesame seeds.
Mix well making sure all ingredients are well incorporated. Taste, and add more soy sauce if needed.
Quick Tip -- To cool rice faster, spread on a baking sheet.
Read more: http://www.oprah.com/own-ambush-cook/The-Ambush-Cook-Recipe-Vegetable-Fried-Brown-Rice#ixzz1fUphSnMD
Mongolian Beef (ambush cook)
Ingredients:
Sauce
1 teaspoon minced fresh ginger
1 Tablespoon chopped garlic
1/2 cup low-sodium soy sauce
1/3 cup water
1/3 cup dark brown sugar
1 lb flank steak, thinly sliced against the grain
1/4 cup cornstarch
3 Tbsp canola oil
5 scallions, cut into 1 inch pieces
Directions:
On medium-low heat, make the sauce by combining the ingredients and stirring occasionally until the sugar dissolves.
Bring the sauce to a boil, then remove from heat and set aside.
Sprinkle cornstarch over the sliced steak and toss until the pieces are evenly coated.
Pour canola oil in a large frying pan (or a wok) and heat over high heat.
Once the oil is hot, add the steak, quickly sautéing it until browned on all sides.
Add the sauce, mixing to make sure all the meat is coated with the sauce.
Add scallions, and cook for one more minute. Serve with rice.
Read more: http://www.oprah.com/own-ambush-cook/The-Ambush-Cook-Recipe-Mongolian-Beef#ixzz1fUpOyTfb
Sauce
1 teaspoon minced fresh ginger
1 Tablespoon chopped garlic
1/2 cup low-sodium soy sauce
1/3 cup water
1/3 cup dark brown sugar
1 lb flank steak, thinly sliced against the grain
1/4 cup cornstarch
3 Tbsp canola oil
5 scallions, cut into 1 inch pieces
Directions:
On medium-low heat, make the sauce by combining the ingredients and stirring occasionally until the sugar dissolves.
Bring the sauce to a boil, then remove from heat and set aside.
Sprinkle cornstarch over the sliced steak and toss until the pieces are evenly coated.
Pour canola oil in a large frying pan (or a wok) and heat over high heat.
Once the oil is hot, add the steak, quickly sautéing it until browned on all sides.
Add the sauce, mixing to make sure all the meat is coated with the sauce.
Add scallions, and cook for one more minute. Serve with rice.
Read more: http://www.oprah.com/own-ambush-cook/The-Ambush-Cook-Recipe-Mongolian-Beef#ixzz1fUpOyTfb
Tuesday, September 13, 2011
Roasted Garic (Everyday Food)
Ingredients
1 pound garlic (6 to 8 heads, depending upon size)
Coarse salt and ground pepper
1/2 cup extra-virgin olive oil
Directions
1.Preheat oven to 400 degrees. Using a serrated knife, slice off top quarter of garlic heads, exposing as many cloves as possible. Arrange garlic heads, cut side up, in an 8- or 9-inch square baking dish (make sure garlic heads sit flat).
2.Season garlic with salt and pepper. Slowly pour oil over each head, letting it soak into and around cloves. Cover dish tightly with foil and roast until cloves are golden, completely soft, and begin to protrude slightly from skins, about 1 hour. Let stand until cool enough to handle.
3.From the bottom up, squeeze each head to push out cloves (peel skins from any completely enclosed cloves). Transfer garlic and cooking oil to an airtight container.
Can use for garlic bread or add to mash potatoes
Shrimp with Ginger Rice and Peas (Everyday Food)
Ingredients
4 teaspoons vegetable oil
2 scallions, white and green parts separated and thinly sliced
1 tablespoon minced peeled fresh ginger
1 cup long-grain white rice
Coarse salt and ground pepper
1 cup frozen peas
1 pound large shrimp, peeled and deveined
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Lime wedges, for serving
Directions
1.In a medium saucepan, heat 2 teaspoons oil over medium-high. Add scallion whites and ginger and cook, stirring often, until soft, 3 minutes. Add rice and 1 1/2 cups water and season with salt and pepper. Bring to a boil; cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove from heat and top with peas. Let stand, covered, 5 minutes, then add scallion greens and fluff rice with a fork.
2.Meanwhile, in a medium bowl, toss shrimp with cumin and coriander and season with salt and pepper. In a large skillet, heat 2 teaspoons oil over medium-high. Add shrimp and cook, stirring occasionally, until opaque throughout, about 4 minutes. Serve shrimp with rice and lime wedges.
4 teaspoons vegetable oil
2 scallions, white and green parts separated and thinly sliced
1 tablespoon minced peeled fresh ginger
1 cup long-grain white rice
Coarse salt and ground pepper
1 cup frozen peas
1 pound large shrimp, peeled and deveined
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Lime wedges, for serving
Directions
1.In a medium saucepan, heat 2 teaspoons oil over medium-high. Add scallion whites and ginger and cook, stirring often, until soft, 3 minutes. Add rice and 1 1/2 cups water and season with salt and pepper. Bring to a boil; cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove from heat and top with peas. Let stand, covered, 5 minutes, then add scallion greens and fluff rice with a fork.
2.Meanwhile, in a medium bowl, toss shrimp with cumin and coriander and season with salt and pepper. In a large skillet, heat 2 teaspoons oil over medium-high. Add shrimp and cook, stirring occasionally, until opaque throughout, about 4 minutes. Serve shrimp with rice and lime wedges.
Wednesday, September 7, 2011
Freezer Peach Jam
I found this in the grocery store and the recipe is so simple. Just 1 2/3 cup of chopped fruit, some sugar or you can use splenda and this pectin. You have to stir for 3 minutes and then pour into containers (I used the ones pictured above) and set for 30 minuites on the counter, then freeze!
Monday, August 15, 2011
Eggplant Parmesan - Cooking Light
Ingredients
Eggplant:
2 large eggs, lightly beaten
1 tablespoon water
2 cups whole-wheat panko (Japanese breadcrumbs)
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
Cooking spray
Filling:
1/2 cup torn fresh basil
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
1/2 teaspoon crushed red pepper
1 1/2 teaspoons minced garlic
1/4 teaspoon salt
1 (16-ounce) container part-skim ricotta cheese
1 large egg, lightly beaten
Remaining ingredients:
1 (24-ounce) jar premium pasta sauce
1/4 teaspoon salt
8 ounces thinly sliced mozzarella cheese
3/4 cup (3 ounces) finely grated fontina cheese
Preparation
1. Preheat oven to 375°.
2. To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.
3. To make filling, combine basil and next 6 ingredients (through egg).
4. To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes.
5. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.
Calories: 318
Fat: 15.1g
Saturated fat: 8.2g
Monounsaturated fat: 2.7g
Polyunsaturated fat: 0.6g
Protein: 19.3g
Carbohydrate: 26.8g
Fiber: 4.8g
Cholesterol: 99mg
Iron: 1.6mg
Sodium: 655mg
Calcium: 365mg
Eggplant:
2 large eggs, lightly beaten
1 tablespoon water
2 cups whole-wheat panko (Japanese breadcrumbs)
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
Cooking spray
Filling:
1/2 cup torn fresh basil
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
1/2 teaspoon crushed red pepper
1 1/2 teaspoons minced garlic
1/4 teaspoon salt
1 (16-ounce) container part-skim ricotta cheese
1 large egg, lightly beaten
Remaining ingredients:
1 (24-ounce) jar premium pasta sauce
1/4 teaspoon salt
8 ounces thinly sliced mozzarella cheese
3/4 cup (3 ounces) finely grated fontina cheese
Preparation
1. Preheat oven to 375°.
2. To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 1 inch apart on baking sheets coated with cooking spray. Bake at 375° for 30 minutes or until golden, turning once and rotating baking sheets after 15 minutes.
3. To make filling, combine basil and next 6 ingredients (through egg).
4. To assemble, spoon 1/2 cup pasta sauce in bottom of a 13 x 9-inch glass baking dish coated with cooking spray. Layer half of eggplant slices over pasta sauce. Sprinkle eggplant with 1/8 teaspoon salt. Top with about 3/4 cup pasta sauce; spread half of ricotta mixture over sauce, and top with a third of mozzarella and 1/4 cup fontina. Repeat layers once, ending with about 1 cup pasta sauce. Cover tightly with aluminum foil coated with cooking spray. Bake at 375° for 35 minutes.
5. Remove foil; top with remaining third of mozzarella and 1/4 cup fontina. Bake at 375° for 10 minutes or until sauce is bubbly and cheese melts; cool 10 minutes.
Calories: 318
Fat: 15.1g
Saturated fat: 8.2g
Monounsaturated fat: 2.7g
Polyunsaturated fat: 0.6g
Protein: 19.3g
Carbohydrate: 26.8g
Fiber: 4.8g
Cholesterol: 99mg
Iron: 1.6mg
Sodium: 655mg
Calcium: 365mg
Sunday, August 7, 2011
Walnut Basil Pesto
3 cups fresh basil leaves
1 1/2 cups chopped walnuts
4 cloves garlic, peeled
1/4 cup grated Parmesan cheese
1 cup olive oil
salt and pepper to taste
In a food processor, blend together basil leaves, nuts, garlic, and cheese.
Pour in oil slowly while still mixing.
Stir in salt and pepper.
1 1/2 cups chopped walnuts
4 cloves garlic, peeled
1/4 cup grated Parmesan cheese
1 cup olive oil
salt and pepper to taste
In a food processor, blend together basil leaves, nuts, garlic, and cheese.
Pour in oil slowly while still mixing.
Stir in salt and pepper.
Crunchy Garlic Chicken - Jamie Oliver's
• 2 skinless chicken breast fillets (about 8 ounces each)
• 3 cloves of garlic
• 2 lemons
• 15 Saltine crackers (preferably unsalted tops)
• 2 tablespoons olive or vegetable oil
• 8 sprigs of fresh Italian parsley
• 1/8 teaspoon sea salt
freshly ground black pepper, to taste
• 1/4 cup all-purpose flour
• 1 large egg plus one egg white
• Lemon wedges, for serving
Peel the garlic and zest the lemons. Put your crackers into a food processor with the oil, garlic, parsley sprigs, lemon zest, and the salt and pepper. Whiz until the mixture is very fine, then pour these crumbs onto a plate.
Sprinkle the flour on to a second plate. Crack the egg into a small bowl, add the white, and beat with a fork. Lightly score the underside of the chicken breasts. Dip the chicken into the flour until both sides are completely coated, then dip into the egg and finally into the flavored crumbs. Push the crumbs on to the chicken breasts so they stick – you want the meat to be totally coated.
Preheat your oven to 475°F. Place your chicken on a nonstick sheet pan. Cook for 10 minutes, flip the chicken and cook for 5 minutes or until the chicken is cooked through, golden and crisp (no trace of pink at the center of the thickest part). You can check by making a small cut in a piece or two.
• 3 cloves of garlic
• 2 lemons
• 15 Saltine crackers (preferably unsalted tops)
• 2 tablespoons olive or vegetable oil
• 8 sprigs of fresh Italian parsley
• 1/8 teaspoon sea salt
freshly ground black pepper, to taste
• 1/4 cup all-purpose flour
• 1 large egg plus one egg white
• Lemon wedges, for serving
Peel the garlic and zest the lemons. Put your crackers into a food processor with the oil, garlic, parsley sprigs, lemon zest, and the salt and pepper. Whiz until the mixture is very fine, then pour these crumbs onto a plate.
Sprinkle the flour on to a second plate. Crack the egg into a small bowl, add the white, and beat with a fork. Lightly score the underside of the chicken breasts. Dip the chicken into the flour until both sides are completely coated, then dip into the egg and finally into the flavored crumbs. Push the crumbs on to the chicken breasts so they stick – you want the meat to be totally coated.
Preheat your oven to 475°F. Place your chicken on a nonstick sheet pan. Cook for 10 minutes, flip the chicken and cook for 5 minutes or until the chicken is cooked through, golden and crisp (no trace of pink at the center of the thickest part). You can check by making a small cut in a piece or two.
Thursday, July 21, 2011
Zuchini Pancakes
http://soupbelly.com/2010/06/17/super-easy-zucchini-pancakes/
For an easy recipe I use the one above but do 3 cups of zuchini and about 3/4 cup of flour and water and add cayenne pepper...I have found that their way of the matchstick cutting works best instead of grating, so I did that with the below recipe.
Last night I tried this recipe:
http://www.seriouseats.com/recipes/2010/08/the-crisper-whisperer-zucchini-pancakes-recipe.html
For an easy recipe I use the one above but do 3 cups of zuchini and about 3/4 cup of flour and water and add cayenne pepper...I have found that their way of the matchstick cutting works best instead of grating, so I did that with the below recipe.
Last night I tried this recipe:
http://www.seriouseats.com/recipes/2010/08/the-crisper-whisperer-zucchini-pancakes-recipe.html
Friday, July 8, 2011
Chinese Stir Fry from Kay
Canola oil in Wok
Add garlic (minced from jar)slightly brown
Add Bok Choy or any Vegatable
2 large swirls of light soy
1 small swirl dark soy
3 shakes of salt
Pinch of sugar
Stir down
Stems cover
Add garlic (minced from jar)slightly brown
Add Bok Choy or any Vegatable
2 large swirls of light soy
1 small swirl dark soy
3 shakes of salt
Pinch of sugar
Stir down
Stems cover
Chinese 1-2-3-4-5 Ribs
3 strands pork riblets about 1 inch to 1.5 inches (have butcher cut for you)
1 Tablespoon Asian diluted red vinegar
2 Tablespoons Chinese sherry wine - (cooking wine or with ingredients of (rice wine and salt))
3 Tablespoons Sugar
4 Tablespoons Soy Sauce (2 light soy and 2 dark soy sauce)
5 Tablespoons water
Can add 2 slices Ginger or green onion
But in pot stir medium heat 30 to 45 minutes
1 Tablespoon Asian diluted red vinegar
2 Tablespoons Chinese sherry wine - (cooking wine or with ingredients of (rice wine and salt))
3 Tablespoons Sugar
4 Tablespoons Soy Sauce (2 light soy and 2 dark soy sauce)
5 Tablespoons water
Can add 2 slices Ginger or green onion
But in pot stir medium heat 30 to 45 minutes
Tuesday, June 21, 2011
Broccoli Salad
1 Bunch of Brocolli (cut in small pieces)
1 lb bacon (fried and crumbled)
1/2 cup Shredded Sharp Cheddar Cheese
1 Red Onion (Diced)
Dressing
1/2 Cup Mayo or Miracle Whip
1/4 Cup Sugar
1 tsp white vinegar
1 lb bacon (fried and crumbled)
1/2 cup Shredded Sharp Cheddar Cheese
1 Red Onion (Diced)
Dressing
1/2 Cup Mayo or Miracle Whip
1/4 Cup Sugar
1 tsp white vinegar
Triple Choclate Brownies
Ingredients
3 sticks plus 2 tablespoons unsalted butter
12 ounces best-quality bittersweet chocolate
6 eggs
1 3/4 cups superfine sugar
1 tablespoon pure vanilla extract
1 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon salt
1/2 cup white chocolate buttons, chips, or morsels
1/2 cup semisweet chocolate buttons, chips or morsels
Approximately 2 teaspoons confectioners' sugar, for garnish
Special equipment: Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.
Directions
Preheat the oven to 350 degrees F.
Melt the butter and dark chocolate together in a large heavy based pan over a low heat.
In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.
Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.
Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.
To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners' sugar pushed with a teaspoon through a small sieve
3 sticks plus 2 tablespoons unsalted butter
12 ounces best-quality bittersweet chocolate
6 eggs
1 3/4 cups superfine sugar
1 tablespoon pure vanilla extract
1 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon salt
1/2 cup white chocolate buttons, chips, or morsels
1/2 cup semisweet chocolate buttons, chips or morsels
Approximately 2 teaspoons confectioners' sugar, for garnish
Special equipment: Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.
Directions
Preheat the oven to 350 degrees F.
Melt the butter and dark chocolate together in a large heavy based pan over a low heat.
In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.
Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.
Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.
To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners' sugar pushed with a teaspoon through a small sieve
Sangria
Ingredients
1 bottle white wine (Spanish table wine)
3 ounces brandy
2 ounces triple sec
1 cup orange juice
1 cup pineapple juice
2 ounces simple syrup (equal parts sugar and water brought to a boil for 2 minutes in a small saucepan) and cooled (leftover syrup can be stored in a tightly sealed container in the refrigerator for 1 month)
3 ounces white peach puree (peel peaches, remove pit and puree in a blender with a small amount of water)
Fresh peaches, oranges, and apples sliced
Directions
Place all ingredients in a pitcher and stir to mix. Refrigerate at least 8 hours or up to 48 hours. Serve over ice.
1 bottle white wine (Spanish table wine)
3 ounces brandy
2 ounces triple sec
1 cup orange juice
1 cup pineapple juice
2 ounces simple syrup (equal parts sugar and water brought to a boil for 2 minutes in a small saucepan) and cooled (leftover syrup can be stored in a tightly sealed container in the refrigerator for 1 month)
3 ounces white peach puree (peel peaches, remove pit and puree in a blender with a small amount of water)
Fresh peaches, oranges, and apples sliced
Directions
Place all ingredients in a pitcher and stir to mix. Refrigerate at least 8 hours or up to 48 hours. Serve over ice.
Friday, May 13, 2011
Fajita/Taco Seasoning
3 Tbsp. cornstarch
2 Tbsp. chili powder
1 Tbsp. salt
1 Tbsp. paprika
1 Tbsp. sugar
2-1/2 tsp. crushed chicken bouillon cube
1-1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp cayenne pepper
1/4 tsp. crushed red pepper flakes
1/2 tsp. cumin
I always make the recipe time 4, so that I always have it on hand.
2 Tbsp. chili powder
1 Tbsp. salt
1 Tbsp. paprika
1 Tbsp. sugar
2-1/2 tsp. crushed chicken bouillon cube
1-1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp cayenne pepper
1/4 tsp. crushed red pepper flakes
1/2 tsp. cumin
I always make the recipe time 4, so that I always have it on hand.
Thai Chicken Tacos
Ingredients•
1 lime, halved
1 lb. skinless, boneless chicken breasts or tenders, cut into 1/2- to 3/4-inch pieces
1/4 cup chopped fresh cilantro
1 large onion, finely chopped
3 cloves garlic, minced
1 Tbsp. fish sauce
2 tsp. reduced-sodium soy sauce
1 tsp. crushed red pepper
1 tsp. hot chili sauce (such as Sriracha)
2 Tbsp. vegetable oil
16 corn tortillas, heated or flour tortillas
1 recipe Cabbage Slaw
Directions
1. Juice one lime half (about 1 Tbsp.); cut remaining half in wedges. In bowl stir together chicken, cilantro, shallot, garlic, the 1 Tbsp. lime juice, fish sauce, soy sauce, pepper, and chili sauce. Cover; refrigerate 1 hour. In large skillet cook chicken mixture in hot oil over medium-high heat 5 minutes or until chicken is cooked, stirring occasionally.
2. To serve, layer two tortillas. Top with chicken and Cabbage Slaw. Serve with remaining slaw and lime wedges. Makes 4 (2-taco) servings.
Cabbage Slaw: In a bowl toss together 2 cups shredded napa cabbage, 1/2 cup shredded carrot, 1/2 cup sliced green onions, 1/3 cup sliced radishes, 1/4 cup chopped fresh cilantro, and 1/4 cup coarsely chopped peanuts (optional). Add 1/4 cup rice vinegar; toss.
1 lime, halved
1 lb. skinless, boneless chicken breasts or tenders, cut into 1/2- to 3/4-inch pieces
1/4 cup chopped fresh cilantro
1 large onion, finely chopped
3 cloves garlic, minced
1 Tbsp. fish sauce
2 tsp. reduced-sodium soy sauce
1 tsp. crushed red pepper
1 tsp. hot chili sauce (such as Sriracha)
2 Tbsp. vegetable oil
16 corn tortillas, heated or flour tortillas
1 recipe Cabbage Slaw
Directions
1. Juice one lime half (about 1 Tbsp.); cut remaining half in wedges. In bowl stir together chicken, cilantro, shallot, garlic, the 1 Tbsp. lime juice, fish sauce, soy sauce, pepper, and chili sauce. Cover; refrigerate 1 hour. In large skillet cook chicken mixture in hot oil over medium-high heat 5 minutes or until chicken is cooked, stirring occasionally.
2. To serve, layer two tortillas. Top with chicken and Cabbage Slaw. Serve with remaining slaw and lime wedges. Makes 4 (2-taco) servings.
Cabbage Slaw: In a bowl toss together 2 cups shredded napa cabbage, 1/2 cup shredded carrot, 1/2 cup sliced green onions, 1/3 cup sliced radishes, 1/4 cup chopped fresh cilantro, and 1/4 cup coarsely chopped peanuts (optional). Add 1/4 cup rice vinegar; toss.
Tuesday, March 1, 2011
Mel's Spicy Potato Soup
4 Large Potatoes peeled and cubed
2 Cups Water
1 tsp Onion (Finely Chopped)
1 Garlic Clove Minced
½ tsp Salt
¼ tsp Pepper
1 Cup Milk
4 ounces Velveeta
1/3 Cup Chopped Green Chili
2 T Butter
1 T Chicken Bouillon Granules (2 Cubes)
2 tsp Minced parsley
In a large pot combine potatoes, water, onion, garlic, salt & pepper. Bring to a boil over medium heat, reduce heat, cover, and simmer for 15-20 minutes or until potatoes are tender. Mash potatoes in liquid to desired chunkiness. Add remaining ingredients. Cook and stir until cheese melts.
Recipe doubles and freezes well!
I use shredded cheese instead of velveeta.
2 Cups Water
1 tsp Onion (Finely Chopped)
1 Garlic Clove Minced
½ tsp Salt
¼ tsp Pepper
1 Cup Milk
4 ounces Velveeta
1/3 Cup Chopped Green Chili
2 T Butter
1 T Chicken Bouillon Granules (2 Cubes)
2 tsp Minced parsley
In a large pot combine potatoes, water, onion, garlic, salt & pepper. Bring to a boil over medium heat, reduce heat, cover, and simmer for 15-20 minutes or until potatoes are tender. Mash potatoes in liquid to desired chunkiness. Add remaining ingredients. Cook and stir until cheese melts.
Recipe doubles and freezes well!
I use shredded cheese instead of velveeta.
Tuesday, February 1, 2011
Texas Caviar
1 Can (14 oz) Black eyed peas, drained
1 Can (15.5 oz) white hominy, drained
2 medium tomatoes, seeded and chopped
4 green onions, very thinly sliced
2 garlic cloves, minced
1 medium green pepper, finely chopped
½ cup chopped onion
¼ to 1/3 cup chopped fresh cilantro
1 cup thick salsa
Combine all ingredients, mix lightly.
Chill at least 2 hours.
1 Can (15.5 oz) white hominy, drained
2 medium tomatoes, seeded and chopped
4 green onions, very thinly sliced
2 garlic cloves, minced
1 medium green pepper, finely chopped
½ cup chopped onion
¼ to 1/3 cup chopped fresh cilantro
1 cup thick salsa
Combine all ingredients, mix lightly.
Chill at least 2 hours.
Mel's Alfredo
24oz dry pasta
1 Cup Butter
¾ Pint Heavy Cream (2 Cups)
¾ Cup Grated Romano Cheese
½ Cup Grated Parmesan Cheese
Salt and Pepper
1 dash Garlic Salt
1 – Melt butter into cream over low heat
2 – Add Salt and Pepper and Garlic Salt
3 – Stir in Cheese over medium heat until melted (should thicken sauce)
4 – Add to pasta serve immediately
1 Cup Butter
¾ Pint Heavy Cream (2 Cups)
¾ Cup Grated Romano Cheese
½ Cup Grated Parmesan Cheese
Salt and Pepper
1 dash Garlic Salt
1 – Melt butter into cream over low heat
2 – Add Salt and Pepper and Garlic Salt
3 – Stir in Cheese over medium heat until melted (should thicken sauce)
4 – Add to pasta serve immediately
Green Chili
Pinch of Herbs
1 Tablespoon sesame seeds
1 teaspoon sugar
1 Tablespoon oregano
1 Tablespoon Basil
1 Tablespoon Rosemary
1 Tablespoon Thyme
1 Tablespoon Garlic Salt
RECIPE
Pork or Chicken – pulled or cubed
Rinse Chilis/Cut off stem (about ½ sandwich bag after processed per Batch)
Add 4 Tablespoon Olive Oil (or Cisco) per Batch – add to pot melt
Add 4 Tablespoon flour, 1Tablespoon garlic salt, 1 teaspoon pinch of herbs and ¼ teaspoon oregano (per batch) to warm olive oil and brown.
Add water until good consistency.
Add green chili’s to cook/warm , then add pork or chicken.
1 Tablespoon sesame seeds
1 teaspoon sugar
1 Tablespoon oregano
1 Tablespoon Basil
1 Tablespoon Rosemary
1 Tablespoon Thyme
1 Tablespoon Garlic Salt
RECIPE
Pork or Chicken – pulled or cubed
Rinse Chilis/Cut off stem (about ½ sandwich bag after processed per Batch)
Add 4 Tablespoon Olive Oil (or Cisco) per Batch – add to pot melt
Add 4 Tablespoon flour, 1Tablespoon garlic salt, 1 teaspoon pinch of herbs and ¼ teaspoon oregano (per batch) to warm olive oil and brown.
Add water until good consistency.
Add green chili’s to cook/warm , then add pork or chicken.
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