1 can Mexicorn
2 Florida Jalepenos(* the ones we get here are so mild!) or 1 Texas Jalepeno
2 Tbsp Diced Cilantro
1 small Shallot
1. Finely dice Jalepenos (remove seeds and ribbing if you want to reduce heat), shallots, and cilantro.
2. Drain Mexicorn and mix with other ingredients.
3. Chill for 30 minutes or overnight.
Yummy!
Sunday, March 1, 2009
Chipotle Pork or Beef Tacos
I prefer Pork for this dish, but beef is yummy too!
1 2-3lb Pork or Beef Loin
32 oz Chicken or Beef Broth
1 16 oz can Whole Tomatoes
1 Large Yellow Onion
4 Cloves Garlic
1/4 C Brown Sugar
3 Tbsp Smoked Paprika
1 Tbsp Ground Red Peppers
1/2 small can Chipotle Peppers in Adobo Sauce
1. Peel garlic cloves. Dice Onion. Use kitchen shears to dice up tomatoes in can.
2. Save half of the Chipotle peppers and sauce for later use (they freeze well). Use kitchen shears to break up peppers.
3. Place all ingredients in a large Crock pot and cook on medium heat (6 hours). You may need to add water to cover meat. If so, add a little salt.
4. When meat is tender enough to shred with fork (about 6 hours), remove from pot. Shred with two forks.
5. Remove all but 2 cups of broth from crock pot. (I freeze the extra for use next time!). Taste the remaining broth and season if needed. (Salt, ground red pepper, smoked paprika).
6. Add shredded beef back to broth and simmer in Crock pot for another 30 minutes to an hour.
Drain the meat and Serve with Soft Flour Tortillas, Cilantro, Shredded Cheese, Sour Cream, lettuce, and your favorite salsa. (I love tomatillo salsa with this dish) Goes well with Spanish Rice and Pinto or Black beans.
1 2-3lb Pork or Beef Loin
32 oz Chicken or Beef Broth
1 16 oz can Whole Tomatoes
1 Large Yellow Onion
4 Cloves Garlic
1/4 C Brown Sugar
3 Tbsp Smoked Paprika
1 Tbsp Ground Red Peppers
1/2 small can Chipotle Peppers in Adobo Sauce
1. Peel garlic cloves. Dice Onion. Use kitchen shears to dice up tomatoes in can.
2. Save half of the Chipotle peppers and sauce for later use (they freeze well). Use kitchen shears to break up peppers.
3. Place all ingredients in a large Crock pot and cook on medium heat (6 hours). You may need to add water to cover meat. If so, add a little salt.
4. When meat is tender enough to shred with fork (about 6 hours), remove from pot. Shred with two forks.
5. Remove all but 2 cups of broth from crock pot. (I freeze the extra for use next time!). Taste the remaining broth and season if needed. (Salt, ground red pepper, smoked paprika).
6. Add shredded beef back to broth and simmer in Crock pot for another 30 minutes to an hour.
Drain the meat and Serve with Soft Flour Tortillas, Cilantro, Shredded Cheese, Sour Cream, lettuce, and your favorite salsa. (I love tomatillo salsa with this dish) Goes well with Spanish Rice and Pinto or Black beans.
Herbed Lemon Butter Rainbow Trout
Prep Time : 10 Minutes Cook Time: 8 minutes
2 Tbsp Butter
1 Clove Garlic
Several Sprigs Parsley
1/2 Tsp Dried Rosemary
1 Lemon
2 Fillets Rainbow Trout
1. Preheat Oven to 400.
2. Soften Butter in microwave (careful not to melt).
3. Juice 1/2 of lemon. Slice the other half for garnish.
4. Finely Mince garlic and parsley. Add with rosemary and lemon juice to butter. Stir well.
5. Place fish skin side down on broiler pan. Spread lemon butter on top of each filet.
6. Place in oven for 8 minutes.
Enjoy!
(Goes well with oven roasted Asparagus. Just toss or spray asparagus with Olive Oil and sprinkle 1 Tbsp. of Dried Rosemary. It takes about 8 minutes at 400 as well!)
2 Tbsp Butter
1 Clove Garlic
Several Sprigs Parsley
1/2 Tsp Dried Rosemary
1 Lemon
2 Fillets Rainbow Trout
1. Preheat Oven to 400.
2. Soften Butter in microwave (careful not to melt).
3. Juice 1/2 of lemon. Slice the other half for garnish.
4. Finely Mince garlic and parsley. Add with rosemary and lemon juice to butter. Stir well.
5. Place fish skin side down on broiler pan. Spread lemon butter on top of each filet.
6. Place in oven for 8 minutes.
Enjoy!
(Goes well with oven roasted Asparagus. Just toss or spray asparagus with Olive Oil and sprinkle 1 Tbsp. of Dried Rosemary. It takes about 8 minutes at 400 as well!)
Fettuccine Alfredo with Artichoke Hearts and Spicy Italian Sausage
Cooking Time 30 minutes
Makes plenty for 4
1/4 C Sun-Dried Tomatoes
1/4 C Water
4-6 Italian Sausage Links
1 12-14 oz Can Quartered Artichoke Hearts (drained)
1/2 pint Heavy Cream
1/8- 1/4 Tsp Crushed Red Pepper Flakes (Optional)
1/2 Tsp Garlic Powder
2 Tbsp Butter
3/4 Grated Parmesan Cheese
1 Box Fettuccine Pasta
Salt and Pepper to Taste.
1. Place Sun-dried Tomatoes and water in small bowl. Set aside to soften.
2. Bring a large pot of salted water to a boil for pasta.
3. In a Large skillet, brown sausage links on all sides. Then slice. Cook until centers are done. Drain any excess grease.
4. When pasta water is boiling (this may happen during step three!), add pasta to water, stir and set timer as indicated on box.
5. Add Heavy Cream, Garlic Powder and Red Pepper Flakes to sausage, stirring well.
6. Drain tomatoes and Artichoke Heart, add to sauce. Continue to simmer for 3-4 minutes.
7. When Pasta timer has about 3 minutes left, add butter to sauce until melted. Then add Parmesan cheese. Reduce heat to low simmer. Stir frequently.
8. When pasta is al dente, drain. Stir pasta into sauce.
Enjoy!
Makes plenty for 4
1/4 C Sun-Dried Tomatoes
1/4 C Water
4-6 Italian Sausage Links
1 12-14 oz Can Quartered Artichoke Hearts (drained)
1/2 pint Heavy Cream
1/8- 1/4 Tsp Crushed Red Pepper Flakes (Optional)
1/2 Tsp Garlic Powder
2 Tbsp Butter
3/4 Grated Parmesan Cheese
1 Box Fettuccine Pasta
Salt and Pepper to Taste.
1. Place Sun-dried Tomatoes and water in small bowl. Set aside to soften.
2. Bring a large pot of salted water to a boil for pasta.
3. In a Large skillet, brown sausage links on all sides. Then slice. Cook until centers are done. Drain any excess grease.
4. When pasta water is boiling (this may happen during step three!), add pasta to water, stir and set timer as indicated on box.
5. Add Heavy Cream, Garlic Powder and Red Pepper Flakes to sausage, stirring well.
6. Drain tomatoes and Artichoke Heart, add to sauce. Continue to simmer for 3-4 minutes.
7. When Pasta timer has about 3 minutes left, add butter to sauce until melted. Then add Parmesan cheese. Reduce heat to low simmer. Stir frequently.
8. When pasta is al dente, drain. Stir pasta into sauce.
Enjoy!
Chicken Pad Thai
I found this great recipe for Pad Thai online. I couldn't find Tamarind paste, but I substituted tomato paste and it was still fabulous!
http://thaifood.about.com/od/quickeasythairecipes/r/onepagechickpad.htm
http://thaifood.about.com/od/quickeasythairecipes/r/onepagechickpad.htm
Escargot in White Wine Butter Sauce
Prep: 20 minutes Cook Time 15 minutes
4 Tbsp Butter
1 Shallot
4 Shitake Mushrooms
2 cloves garlic
1/2 C. White Wine (Cabernet Sauvignon works well)
2 Tbsp Heavy Cream or Half and Half
1 can Escargot (drained)
Parsley (2- Tbsps Chopped finely)
Chives (1 Tbsp Chopped finely)
French Baguette Sliced
1. Finely dice Shallots, Garlic, Mushrooms, Parsley, and Chives.
2. In a Medium sauce pan, melt butter over a medium low heat.
3. Add Shallots, garlic and mushrooms, and simmer for 1-2 minutes.
4. Add white wine and escargot. Simmer for about 10 minutes, stirring often, until snails are tender.
5. Add chives and parsley, cook for another 30 secs to a minute.
Enjoy!
4 Tbsp Butter
1 Shallot
4 Shitake Mushrooms
2 cloves garlic
1/2 C. White Wine (Cabernet Sauvignon works well)
2 Tbsp Heavy Cream or Half and Half
1 can Escargot (drained)
Parsley (2- Tbsps Chopped finely)
Chives (1 Tbsp Chopped finely)
French Baguette Sliced
1. Finely dice Shallots, Garlic, Mushrooms, Parsley, and Chives.
2. In a Medium sauce pan, melt butter over a medium low heat.
3. Add Shallots, garlic and mushrooms, and simmer for 1-2 minutes.
4. Add white wine and escargot. Simmer for about 10 minutes, stirring often, until snails are tender.
5. Add chives and parsley, cook for another 30 secs to a minute.
Enjoy!
Red Curry Coconut Shrimp Stir Fry with Veggies
Cook time: 20 minutes
(This dish serves at least 4)
2 cups Jasmine Rice
3 cups water
1 bag frozen stir fry veggies (I prefer one with baby corn, peppers, and broccoli)
1/4 beef broth (or water)
1 can (12-14 oz) Lite Coconut Milk (or regular)
1 Tbsp Red Curry Paste
1 Tsp Powdered Ginger
1 Tsp Garlic Powder
2 Tbsp Brown Sugar
1 Tbsp Sirachi Chili Sauce (Optional)
1 Tsp Crushed Red Pepper (Optional)
1 lb Shrimp peeled and deveined
1. Bring 3 cups of water to a boil. Add Jasmine rice and reduce to a simmer. Set timer for 15 minutes.
2. In a large skillet, add frozen veggies and beef broth. Heat covered over a medium heat for about 8 minutes or until veggies are tender but still firm.
3. While veggies are cooking, combine coconut milk, ginger, garlic, brown sugar, and chilis. Whisk Well.
4. When veggies are ready, place on a plate. Set aside.
5. Be sure to take rice off of the heat when the timer beeps.
6. Saute Shrimp until mostly cooked. Add Coconut sauce and bring to a simmer. Let simmer for 3 minutes or until shrimp are done.
7. Add back veggies, stir and heat for an additional minute.
Enjoy!
(This dish serves at least 4)
2 cups Jasmine Rice
3 cups water
1 bag frozen stir fry veggies (I prefer one with baby corn, peppers, and broccoli)
1/4 beef broth (or water)
1 can (12-14 oz) Lite Coconut Milk (or regular)
1 Tbsp Red Curry Paste
1 Tsp Powdered Ginger
1 Tsp Garlic Powder
2 Tbsp Brown Sugar
1 Tbsp Sirachi Chili Sauce (Optional)
1 Tsp Crushed Red Pepper (Optional)
1 lb Shrimp peeled and deveined
1. Bring 3 cups of water to a boil. Add Jasmine rice and reduce to a simmer. Set timer for 15 minutes.
2. In a large skillet, add frozen veggies and beef broth. Heat covered over a medium heat for about 8 minutes or until veggies are tender but still firm.
3. While veggies are cooking, combine coconut milk, ginger, garlic, brown sugar, and chilis. Whisk Well.
4. When veggies are ready, place on a plate. Set aside.
5. Be sure to take rice off of the heat when the timer beeps.
6. Saute Shrimp until mostly cooked. Add Coconut sauce and bring to a simmer. Let simmer for 3 minutes or until shrimp are done.
7. Add back veggies, stir and heat for an additional minute.
Enjoy!
Friday, February 13, 2009
Slow Roasted Beef Soup with Rosemary
Prep Time: 20 min Cook Time: 6 hours in a Crock Pot
Ingredients:
1 lb Lean Beef Stew Meat
4 Medium Yellow Potatoes
1 Large Yellow Onion
1 Bunch Carrots
1 Large Can Whole Peeled Tomatoes
28 oz Beef Broth
28 oz Water
1 Tbsp Dried Rosemary
1/2 Tbsp Garlic Powder
Salt and Pepper to Taste
1 bag Frozen Peas
1 bag Frozen Corn
1. Wash potatoes thoroughly, cut into small chunks but leave peel on. Wash and peel carrots and cut in to bite-size pieces. Medium dice the onion. Drain Tomatoes and cut into pieces using kitchen shears.
2. In a large crock-pot (5 quarts minimum) add: Beef, onions, potatoes, carrots, tomatoes, rosemary (use a sachet to remove later), garlic powder, broth, water, and some salt and pepper. Heat on low heat for 5 hours.
3. After 5 hours, remove the rosemary sachet. Taste the broth and add salt, pepper, and garlic powder as needed.
4. Add peas and corn and cook for another hour.
Enjoy!. Goes well with cornbread (we like to add a TBSP of honey to our favorite corn bread mix before baking).
Ingredients:
1 lb Lean Beef Stew Meat
4 Medium Yellow Potatoes
1 Large Yellow Onion
1 Bunch Carrots
1 Large Can Whole Peeled Tomatoes
28 oz Beef Broth
28 oz Water
1 Tbsp Dried Rosemary
1/2 Tbsp Garlic Powder
Salt and Pepper to Taste
1 bag Frozen Peas
1 bag Frozen Corn
1. Wash potatoes thoroughly, cut into small chunks but leave peel on. Wash and peel carrots and cut in to bite-size pieces. Medium dice the onion. Drain Tomatoes and cut into pieces using kitchen shears.
2. In a large crock-pot (5 quarts minimum) add: Beef, onions, potatoes, carrots, tomatoes, rosemary (use a sachet to remove later), garlic powder, broth, water, and some salt and pepper. Heat on low heat for 5 hours.
3. After 5 hours, remove the rosemary sachet. Taste the broth and add salt, pepper, and garlic powder as needed.
4. Add peas and corn and cook for another hour.
Enjoy!. Goes well with cornbread (we like to add a TBSP of honey to our favorite corn bread mix before baking).
Wednesday, February 11, 2009
Beef Stir-Fry With Noodles
Prep Time: 20 min Cook Time: 20 min
Ingredients:
Canola Cooking Spray
3/4 lb Thin strips of lean beef
3-4 Tbsp Soy Sauce
1/4 Tsp Garlic Powder
1/8 Tsp Ground Ginger
4-6 Heads of Baby Bok Choy (or a small napa cabbage)
1 large Yellow Onion
1 bunch Green Onions
Asian Noodles (I prefer the kind found in the produce section near the tofu and other soy products, but Chow Mein Noodles also work)
6 cups of water
1. Place 3 Tbsp Soy Sauce, garlic, ginger, and beef in a bowl. Mix together and set aside.
2. Chop bok choy, yellow onions, and green onions in to 1/2" strips, but keep items separate.
3. Place water in a 3 quart pan and heat on high to bring to a boil.
4. While water is heating in the other pan, spray wok or large skillet with cooking spray and heat on medium high. Once hot, add beef with sauce. Cook beef stirring frequently until beef is mostly done (you'll be cooking it for 3 more minutes later).
5. Once beef is cooked, set aside.
6. Spray skillet again and add yellow onions. Cook until slightly softened, then add bok choy (or Napa cabbage). When onions and bok choy are tender but still have some crunch, add green onions and beef. Add extra soy sauce as needed to make a slight broth. Keep simmering.
7. Add Noodles to water and cook 3 minutes.
8. Drain noodles and toss in the skillet with meat and veggies.
Enjoy. (Add soy sauce to taste)
Sunday, February 8, 2009
Panko Crusted Chicken Stuffed with Gruyere Cheese and Raspberry Jam Served with Mixed Green Salad with Balsamic Vinaigrette & Butternut Squash Soup*
*The Butternut Squash Soup is store bought.
Prep Time: 20 min Cook Time: 30 min
Ingredients:
2 Chicken breasts
2 oz Gruyere Cheese (sliced)
1 Tbsp Raspberry Jam
1/4 c flour
1 egg (beaten)
1 c Panko Bread Crumbs
1 Tbsp Canola Oil
Mixed Greens
Croutons
1 Tbsp Extra Virgin Olive Oil
4 Tbsp Balsamic Vinegar
1 tsp Orange Blossom Honey
1 tsp Mixed Italian Herbs
1. Preheat oven to 400 degrees.
2. Pound out chicken breasts between two sheet of plastic wrap until about 1/4" to 1/3" thick.
3. Place 1 oz of Gruyere cheese and 1/2 Tbsp of Raspberry Jam in center of each chicken breast. Wrap up and pin together with toothpicks. (Tip: Keep track of the number of toothpicks you use! I used 6 per breast)
4. Roll stuffed chicken in flour until lightly coated. Dip in egg. Then, roll in Panko bread crumbs.
5. Heat Canola oil in sauce pan over a medium heat. Brown the chicken breasts on all sides for 1-2 minutes on each side.
6. Place chicken breasts on a greased cookie sheet and place in the oven for 10 minutes.
7. Wash and dry salad greens.
8. Combine Olive Oil, Balsamic Vinegar, Honey, and Italian Herbs. Whisk well.
9. After chicken as been in the oven for 10 minutes, turn and place back in the oven for 10 more minutes.
10. When chicken timer beeps, pull chicken out of the oven and let rest.
11. Heat Butternut Squash Soup in microwave for 2 minutes. While it is heating, toss salad with dressing (You won't need it all) and croutons.
12. Remove toothpicks from chicken (or at least advise your guest to be careful while eating!)
Enjoy!
Saturday, February 7, 2009
Ginger-Balsamic Glazed Salmon, Basmati Rice and Oven-Roasted Asparagus with Rosemary
Tonight's Dinner (Prep Time: 20 minutes Cook Time: 25 minutes)
Ginger-Balsamic Glazed Salmon, Basmati Rice and Oven-Roasted Asparagus with Rosemary
Ingredients in the order you'll need them:
2 Tablespoon Toasted Sesame Oil
3 Tablespoons Balsamic Vinegar
2 Tablespoons Orange Blossom Honey
1 Tablespoon Freshly Grated Ginger
Salt and Pepper to Taste
2 6-8oz Filets of Salmon
1 Cup Basmati Rice
1 1/2 Cups Water
1 Tablespoon Butter or Margarine
1 Bunch Fresh Asparagus
1 Tablespoons Olive Oil
2 Teaspoons Dried Rosemary
Salt and Pepper to Taste
1. With a whisk: Combine Sesame Oil, Balsamic Vinegar, Honey, Fresh Ginger, a pinch of salt and black pepper in a small bowl.
2. Use 1/2 of sauce to marinate salmon. Cover with plastic wrap and place in refrigerator for 20 minutes. Save the other 1/2 of the glaze for step 10.
3. Preheat Broiler (500 degrees) while salmon is marinating.
4. After the salmon has marinated for 20 minutes, take out and place on a broiler safe pan, skin side up.
5. Place water, rice, and margarine in a sauce pan and bring to a boil uncovered.
6. Once rice is boiling, place lid on pan, reduce heat to a simmer, and set timer for 20 minutes.
7. Chop ends of asparagus. In a roasting pan, toss asparagus with olive oil, rosemary, salt and pepper.
8. Once the rice timer has 12 minutes left, place salmon and asparagus pans in the oven. (Salmon on higher rack, asparagus on lower rack). Set an additional timer for 6 minutes.
9. Place the unused portion of the balsamic glaze in a small saucepan and bring to a boil over a medium low heat. Let boil for 2 minutes, or until sauce thickens. Then reduce heat to a simmer.
10. Now, it should about time for the salmon & asparagus timer to beep. Once it does, flip the salmon and toss the asparagus and place back in the oven for 5-6 more minutes.
The rice, salmon, and asparagus should end up ready at about the same time. Place the sauce on the salmon and plate with the rice and asparagus.
Enjoy!
Ginger-Balsamic Glazed Salmon, Basmati Rice and Oven-Roasted Asparagus with Rosemary
Ingredients in the order you'll need them:
2 Tablespoon Toasted Sesame Oil
3 Tablespoons Balsamic Vinegar
2 Tablespoons Orange Blossom Honey
1 Tablespoon Freshly Grated Ginger
Salt and Pepper to Taste
2 6-8oz Filets of Salmon
1 Cup Basmati Rice
1 1/2 Cups Water
1 Tablespoon Butter or Margarine
1 Bunch Fresh Asparagus
1 Tablespoons Olive Oil
2 Teaspoons Dried Rosemary
Salt and Pepper to Taste
1. With a whisk: Combine Sesame Oil, Balsamic Vinegar, Honey, Fresh Ginger, a pinch of salt and black pepper in a small bowl.
2. Use 1/2 of sauce to marinate salmon. Cover with plastic wrap and place in refrigerator for 20 minutes. Save the other 1/2 of the glaze for step 10.
3. Preheat Broiler (500 degrees) while salmon is marinating.
4. After the salmon has marinated for 20 minutes, take out and place on a broiler safe pan, skin side up.
5. Place water, rice, and margarine in a sauce pan and bring to a boil uncovered.
6. Once rice is boiling, place lid on pan, reduce heat to a simmer, and set timer for 20 minutes.
7. Chop ends of asparagus. In a roasting pan, toss asparagus with olive oil, rosemary, salt and pepper.
8. Once the rice timer has 12 minutes left, place salmon and asparagus pans in the oven. (Salmon on higher rack, asparagus on lower rack). Set an additional timer for 6 minutes.
9. Place the unused portion of the balsamic glaze in a small saucepan and bring to a boil over a medium low heat. Let boil for 2 minutes, or until sauce thickens. Then reduce heat to a simmer.
10. Now, it should about time for the salmon & asparagus timer to beep. Once it does, flip the salmon and toss the asparagus and place back in the oven for 5-6 more minutes.
The rice, salmon, and asparagus should end up ready at about the same time. Place the sauce on the salmon and plate with the rice and asparagus.
Enjoy!
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