Marinade
1 orange, juiced
2 limes, juiced
5 tablespoons olive oil
3 garlic cloves, roughly chopped
1 1/2 chipotle chiles in adobo sauce, chopped
1 1/2 jalapenos, chopped
3 tablespoons roughly chopped cilantro
1/2 teaspoon ground cumin
1 teaspoon salt
2 tablespoons mexican oregano
1/2 large sweet onion
1 tablespoon worceshire sauce
Fajitas
2 1/4 pounds skirt steak, trimmed of fat
Salt and pepper
2 red bell peppers, thinly sliced
1 large sweet onion, thinly sliced
Flour tortillas
In a bowl, combine the marinade ingredients. Puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate beef for 2 to 4 hurs.
Preheat grill.
Drain the marinade from the beef. Lightly oil the grill. Season beef with salt and freshly ground black pepper. Grill steak over medium high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest.
Toss bell peppers and onions with lime juice and olive oil, and grill for 7 to 8 minutes.
Sunday, March 29, 2009
Monday, March 23, 2009
Roasted Red Pepper Hummus
2 garlic cloves, crushed
1 can of chick peas/garbanzo beans (15 oz)
1/3 cup tahini
1/2 a lemon's juice
2 tablespoon olive oil
1/4 cup water
1/2 cup -3/4 cup roasted red peppers
1/4 teaspoon dried oregano
1/4 teaspoon cumin
1/4 teaspoon smoked paprika
Salt and pepper
Throw it all in the food processor and mix it up.
1 can of chick peas/garbanzo beans (15 oz)
1/3 cup tahini
1/2 a lemon's juice
2 tablespoon olive oil
1/4 cup water
1/2 cup -3/4 cup roasted red peppers
1/4 teaspoon dried oregano
1/4 teaspoon cumin
1/4 teaspoon smoked paprika
Salt and pepper
Throw it all in the food processor and mix it up.
Wednesday, March 18, 2009
Pan Fried Queso Dumplings
Great for parties!
Pan Fried Queso Dumplings, courtesy of Everyday with Rachael Ray, March 2009, p. 77
2 cups shredded pepper jack cheese
1/2 cup finely chopped chorizo sausage
1/4 cup chopped cilantro
48 wonton wrappers
1/4 cup vegetable oil
1. Combine cheese, chorizo and cilantro. Lay 24 wonton wrappers on a work surface. Roll a tablespoon of the cheese mixture into a ball and place in the center of a wrapper. Moisten the edge of the wrapper with water and top with another wrapper, pressing to remove any air and seal.
2. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add half of the dumplings in a single layer and pour in 1/2 cup water; cover and cook until the liquid cooks off and the dumplings are crispy underneath, about 5 minutes. Transfer to a platter.
Pan Fried Queso Dumplings, courtesy of Everyday with Rachael Ray, March 2009, p. 77
2 cups shredded pepper jack cheese
1/2 cup finely chopped chorizo sausage
1/4 cup chopped cilantro
48 wonton wrappers
1/4 cup vegetable oil
1. Combine cheese, chorizo and cilantro. Lay 24 wonton wrappers on a work surface. Roll a tablespoon of the cheese mixture into a ball and place in the center of a wrapper. Moisten the edge of the wrapper with water and top with another wrapper, pressing to remove any air and seal.
2. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add half of the dumplings in a single layer and pour in 1/2 cup water; cover and cook until the liquid cooks off and the dumplings are crispy underneath, about 5 minutes. Transfer to a platter.
Deviled Eggs - Done a Variety of Ways
Me love me some deviled eggs... Here are a variety of ways to make them.
My Basic Recipe
A dozen eggs, hard boiled
6 tablespoons mayonnaise
Relish
Salt and pepper
Paprika
Peel and halve the eggs lengthwise. Scoop out the yolks and put in a bowl. Add mayo, relish and salt and pepper to taste. Mix together. Spoon yolk mixture into egg white halves and dust with paprika.
Herbed Devil Eggs (inspired by Everyday with Rachael Ray, March 2009, p. 45)
Prepare deviled eggs mixture replacing the relish with 1/4 cup fresh herbs, such as chives, tarragon, and parsley. Add a teaspoon of mustard, as well.
Chorizo Deviled Eggs (inspired by Everyday with Rachael Ray, March 2009, p. 45)
Prepare devileged eggs yolk mixture, eliminating the relish and adding the following:
A pinch of cayenne pepper
5 tablespoons chopped chorizo sausage cooked over medium heat until just crisp.
My Basic Recipe
A dozen eggs, hard boiled
6 tablespoons mayonnaise
Relish
Salt and pepper
Paprika
Peel and halve the eggs lengthwise. Scoop out the yolks and put in a bowl. Add mayo, relish and salt and pepper to taste. Mix together. Spoon yolk mixture into egg white halves and dust with paprika.
Herbed Devil Eggs (inspired by Everyday with Rachael Ray, March 2009, p. 45)
Prepare deviled eggs mixture replacing the relish with 1/4 cup fresh herbs, such as chives, tarragon, and parsley. Add a teaspoon of mustard, as well.
Chorizo Deviled Eggs (inspired by Everyday with Rachael Ray, March 2009, p. 45)
Prepare devileged eggs yolk mixture, eliminating the relish and adding the following:
A pinch of cayenne pepper
5 tablespoons chopped chorizo sausage cooked over medium heat until just crisp.
Cucumber Salad with Dill Sour Cream
This sounds like a yummy springy side dish!
Cucumber Salad with Dill Sour Cream, courtesy of Everyday with Rachael Ray, April 2009, p. 112
5 cucumbers, peeled, seeded and sliced 1/4 inch thick
Salt and pepper
1 1/2 cups sour cream
1/4 cup apple cider vinegar
1/4 cup finely chopped fresh dill
1 1/2 teaspoons sugar
1 small red onion, thinly sliced
1. In a colander set over a bowl, toss the cucumbers with 2 teaspoons salt. Let drain for at least 1 hour and up to 3.
2. In a large bowl, whick together the sour cream, apple cider vinegar, dill and sugar. Add the drained cucumbers and the onion and toss. Season with pepper.
Cucumber Salad with Dill Sour Cream, courtesy of Everyday with Rachael Ray, April 2009, p. 112
5 cucumbers, peeled, seeded and sliced 1/4 inch thick
Salt and pepper
1 1/2 cups sour cream
1/4 cup apple cider vinegar
1/4 cup finely chopped fresh dill
1 1/2 teaspoons sugar
1 small red onion, thinly sliced
1. In a colander set over a bowl, toss the cucumbers with 2 teaspoons salt. Let drain for at least 1 hour and up to 3.
2. In a large bowl, whick together the sour cream, apple cider vinegar, dill and sugar. Add the drained cucumbers and the onion and toss. Season with pepper.
Grilled Chicken with Spicy Marinade
3 tablespoons extra-virgin olive oil
1 clove garlic, minced
Lemon peel and juice from 1/2 a lemon
2 tablespoon Tabasco
1 tablespoon sugar
2 pound boneless, skinless chicken thighs
Mix together the marinade ingredients and reserve a 1/4 cup. Place chicken in a bowl and cover with marinade. Marinate in refrigerator for 30 minutes. Grill until cooked through. Once cooked and plated, drizzle with remaining marinade.
1 clove garlic, minced
Lemon peel and juice from 1/2 a lemon
2 tablespoon Tabasco
1 tablespoon sugar
2 pound boneless, skinless chicken thighs
Mix together the marinade ingredients and reserve a 1/4 cup. Place chicken in a bowl and cover with marinade. Marinate in refrigerator for 30 minutes. Grill until cooked through. Once cooked and plated, drizzle with remaining marinade.
Tangy Tuna Panini
This sounds yummy! And I love paninis! I cut the recipe in half below, and I think I would probably cut down on the amount of olive oil and eliminate the celery and egg.
Tangy Tuna Panini, courtesy of Everyday with Rachael Ray, April 2009, p. 40.
6 oz. cans tuna packed in oil, drained
1/4 cup extra-virgin olive oil, plus more for brushing
Grated peel of 1/2 lemon, plus juice of 1/4 lemon
1/4 cup finely chopped red onion
1/2 rib celery, finely chopped
1 tablespoons finely chopped sun-dried tomatoes
Salt and pepper
4 slices country bread
8 pepperoncini, halved lengthwise
2 large eggs
1. Preheat panini press. In a medium bowl, flake the tuna. Stir in 1/2 the olive oil, the lemon peel, lemon juice, onion, celery and sun-dried tomatoes; season with salt and pepper.
2. Brush each slice of bread on one side with olive oil and place oiled side down on a work surface. Divide the tuna salad among two slices, making a well in the center. Top the tuna salad with the pepperoncini.
3. In a small nonstick skillet, heat the remaining olive oil and fry the eggs until egg whites set. Set eggs on top of the tuna and pepperoncini. Set the remaining bread slices in place, oiled side up.
4. Grill the sandwiches in the press until bread is crisp and golden.
Tangy Tuna Panini, courtesy of Everyday with Rachael Ray, April 2009, p. 40.
6 oz. cans tuna packed in oil, drained
1/4 cup extra-virgin olive oil, plus more for brushing
Grated peel of 1/2 lemon, plus juice of 1/4 lemon
1/4 cup finely chopped red onion
1/2 rib celery, finely chopped
1 tablespoons finely chopped sun-dried tomatoes
Salt and pepper
4 slices country bread
8 pepperoncini, halved lengthwise
2 large eggs
1. Preheat panini press. In a medium bowl, flake the tuna. Stir in 1/2 the olive oil, the lemon peel, lemon juice, onion, celery and sun-dried tomatoes; season with salt and pepper.
2. Brush each slice of bread on one side with olive oil and place oiled side down on a work surface. Divide the tuna salad among two slices, making a well in the center. Top the tuna salad with the pepperoncini.
3. In a small nonstick skillet, heat the remaining olive oil and fry the eggs until egg whites set. Set eggs on top of the tuna and pepperoncini. Set the remaining bread slices in place, oiled side up.
4. Grill the sandwiches in the press until bread is crisp and golden.
Firecracker Enchiladas
I just found this one on the Rachael Ray Magazine site. When I make my black bean soup, we always have a ton of chipotle peppers left over. I think this will be a good way to use them up! I think I would use the filling from my Cheesy Chicken Enchiladas, though.
Firecracker Enchiladas, courtesy of http://www.rachaelraymag.com/recipes/chicken-turkey-recipes/firecracker-enchiladas/article.html
3 tablespoons vegetable oil
1 large onion, finely chopped
3 tablespoons flour
One 29-ounce can tomato sauce
1 tablespoon chili powder
2 1/2 teaspoons ground cumin
1 1/2 teaspoons salt
One 2-pound rotisserie chicken, meat shredded
1 pound muenster cheese, grated
3 chipotle chiles in adobo sauce, seeded and finely chopped
Twelve 6-inch corn tortillas
1. In a medium saucepan, heat the oil over medium-high heat. Add two-thirds of the onion and cook until softened, about 5 minutes. Stir in the flour and cook for 2 minutes. Whisk in 1 1/2 cups water and the tomato sauce, chili powder, cumin and salt; bring to a boil. Simmer for 5 minutes; set aside.
2. Preheat the broiler. In a large bowl, mix the chicken, two-thirds of the cheese and the chiles.
3. Spread 1 cup of the enchilada sauce in a large casserole dish. Dip 1 tortilla in the remaining sauce to coat both sides and transfer to a plate. Fill with chicken mixture, roll up and transfer to the casserole dish, seam side down. Repeat with the remaining tortillas and filling. Top with the remaining onion, sauce and cheese; broil until golden, 5 to 7 minutes. Turn off the broiler and leave the enchiladas in the oven until heated through, about 5 minutes.
Firecracker Enchiladas, courtesy of http://www.rachaelraymag.com/recipes/chicken-turkey-recipes/firecracker-enchiladas/article.html
3 tablespoons vegetable oil
1 large onion, finely chopped
3 tablespoons flour
One 29-ounce can tomato sauce
1 tablespoon chili powder
2 1/2 teaspoons ground cumin
1 1/2 teaspoons salt
One 2-pound rotisserie chicken, meat shredded
1 pound muenster cheese, grated
3 chipotle chiles in adobo sauce, seeded and finely chopped
Twelve 6-inch corn tortillas
1. In a medium saucepan, heat the oil over medium-high heat. Add two-thirds of the onion and cook until softened, about 5 minutes. Stir in the flour and cook for 2 minutes. Whisk in 1 1/2 cups water and the tomato sauce, chili powder, cumin and salt; bring to a boil. Simmer for 5 minutes; set aside.
2. Preheat the broiler. In a large bowl, mix the chicken, two-thirds of the cheese and the chiles.
3. Spread 1 cup of the enchilada sauce in a large casserole dish. Dip 1 tortilla in the remaining sauce to coat both sides and transfer to a plate. Fill with chicken mixture, roll up and transfer to the casserole dish, seam side down. Repeat with the remaining tortillas and filling. Top with the remaining onion, sauce and cheese; broil until golden, 5 to 7 minutes. Turn off the broiler and leave the enchiladas in the oven until heated through, about 5 minutes.
Wednesday, March 11, 2009
Smoky Slow Cooker Chili
Can't take credit, it's totally from a Cooking Light mag, but very good! It asks for only a pound of pork shoulder, so this is good to use up leftovers, or if you can find a good butcher then you're golden. We made some adjustments, so the version below is a little different from the magazine.
Smoky Slow Cooker Chili, courtesy of Cooking Light, January/February 2009, p. 208.
1 lb ground pork
1 lb boneless pork shoulder
3 cups chopped onion
1 ¾ cups chopped red bell pepper
3 garlic cloves, minced
3 tablespoons tomato paste
1 cup beer (lager, like Bud)
½ teaspoon salt, divided
3 tablespoons chili powder
1 tablespoons cumin
2 teaspoons dried oregano
Freshly ground pepper
6 tomatillos, quartered
2 bay leaves
25 oz (2 cans) plum tomatoes, undrained and chopped
1 (15 oz) can pinto beans, drained
1 (7 3/4 oz) can Mexican hot style tomato sauce
3 jalapenos, chopped (with ribs and seeds added)
1 smoked ham hock
1 tablespoon sugar
½ cup chopped cilantro
½ cup chopped green onions
½ cup crumbled queso fresco
lime wedges
1. Heat large skillet over medium heat. Add a little olive oil until heated through, add ground pork until brown. Drain well. Put in slow cooker.
2. Put a little more olive oil in the pan and add the pork shoulder. Brown on all sides and transfer pork to slow cooker.
3. Add a little more olive oil, add onion and bell pepper, sauté about 8 minutes. Add garlic, stir for a minute. Add tomato paste, stirring constantly for 1 minute then add beer, also cook for 1 minute. Put mixture in slow cooker.
4. To the slow cooker, add ¼ teaspoon salt, chili powder through ham hock.
5. Cover and cook on high 5 hours. Remove bay leaves and ham hock (do whatever you want with it afterwards). Stir in remaining salt and sugar.
6. Once in bowls, top with cilantro, green onions, and cheese.
Smoky Slow Cooker Chili, courtesy of Cooking Light, January/February 2009, p. 208.
1 lb ground pork
1 lb boneless pork shoulder
3 cups chopped onion
1 ¾ cups chopped red bell pepper
3 garlic cloves, minced
3 tablespoons tomato paste
1 cup beer (lager, like Bud)
½ teaspoon salt, divided
3 tablespoons chili powder
1 tablespoons cumin
2 teaspoons dried oregano
Freshly ground pepper
6 tomatillos, quartered
2 bay leaves
25 oz (2 cans) plum tomatoes, undrained and chopped
1 (15 oz) can pinto beans, drained
1 (7 3/4 oz) can Mexican hot style tomato sauce
3 jalapenos, chopped (with ribs and seeds added)
1 smoked ham hock
1 tablespoon sugar
½ cup chopped cilantro
½ cup chopped green onions
½ cup crumbled queso fresco
lime wedges
1. Heat large skillet over medium heat. Add a little olive oil until heated through, add ground pork until brown. Drain well. Put in slow cooker.
2. Put a little more olive oil in the pan and add the pork shoulder. Brown on all sides and transfer pork to slow cooker.
3. Add a little more olive oil, add onion and bell pepper, sauté about 8 minutes. Add garlic, stir for a minute. Add tomato paste, stirring constantly for 1 minute then add beer, also cook for 1 minute. Put mixture in slow cooker.
4. To the slow cooker, add ¼ teaspoon salt, chili powder through ham hock.
5. Cover and cook on high 5 hours. Remove bay leaves and ham hock (do whatever you want with it afterwards). Stir in remaining salt and sugar.
6. Once in bowls, top with cilantro, green onions, and cheese.
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