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!
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