My Aunt Mary made this at her Thanksgiving dinner 2010 - I am making it at every special meal from here on out! I'm typing it up as the recipe was given to me as of today, I'll edit it once I figure it out...
Zucchini Casserole
4 small zucchinis, grated (approximately 4 cups) (Recipe actually says "4 cups small diced zucchini", my aunt said she added more, and she grated it, which we liked, so I'm guessing here)
1 cup Bisquick
1 medium onion, diced
Sea salt and freshly ground pepper
1 teaspoon of garlic salt
1.8 oz. package of mozzarella cheese (recipe doesn't say, but I'm assuming shredded? And, do they sell 1.8 packages of cheese?)
3 eggs
1/4 cup vegetable oil
1. Preheat oven to 350 degrees.
2. Mix zucchini through mozzarella cheese and place in an appropriately sized casserole dish (13 x9, definitely a medium sized one).
3. Beat the eggs and add the oil. Pour over the zucchini and cheese mixture.
4. Bake for 45 minutes. Remove and let stand 5 minutes.
Tuesday, December 28, 2010
Saturday, December 25, 2010
Spinach Soup with Gruyere and Bacon
I made this recipe for the first course of Christmas Dinner 2010 based on The Pioneer Woman's Recipe. I made a couple changes, which I note below. Otherwise, its a keeper.
Spinach Soup with Gruyere and Bacon
Olive Oil to coat the pan
4 slices of bacon
2 packages of spinach (about 20 ounces worth)
2 cloves of garlic, minced
A half stick of butter
1/2 an onion, chopped
Spinach Soup with Gruyere and Bacon
Olive Oil to coat the pan
4 slices of bacon
2 packages of spinach (about 20 ounces worth)
2 cloves of garlic, minced
A half stick of butter
1/2 an onion, chopped
1/4 cup flour
4 Cups Whole milk
Sea Salt
Cayenne Pepper
Ground Black Pepper
Gruyere Cheese, Grated
1. Cook bacon. Break into pieces, set aside.
2. Heat olive oil over medium heat. Add spinach and garlic. Cook for 5 minutes, stirring. Add spinach to food processor and pour a 1/4 cup hot water into the cup. Pule until pureed.
3. In a large soup pot, cook onion in butter over medium heat until onions begin to soften. Stir in flour slowly. Cook for a few minuts then pour in milk. Continue stirring. Add salt, pepper, cayenne. Continue cooking stirring constantly for 5 minutes. Pour in spinach and continue cooking until thickened.
4. Serve in bowl with shredded Gruyere and chopped bacon.
4 Cups Whole milk
Sea Salt
Cayenne Pepper
Ground Black Pepper
Gruyere Cheese, Grated
1. Cook bacon. Break into pieces, set aside.
2. Heat olive oil over medium heat. Add spinach and garlic. Cook for 5 minutes, stirring. Add spinach to food processor and pour a 1/4 cup hot water into the cup. Pule until pureed.
3. In a large soup pot, cook onion in butter over medium heat until onions begin to soften. Stir in flour slowly. Cook for a few minuts then pour in milk. Continue stirring. Add salt, pepper, cayenne. Continue cooking stirring constantly for 5 minutes. Pour in spinach and continue cooking until thickened.
4. Serve in bowl with shredded Gruyere and chopped bacon.
Egg and Andouille Sausage Casserole
I made this for breakfast today... oh so filling... oh so fattening... but oh so yummy. A Christmas Day treat...
Egg and Andouille Sausage Casserole
Three links of Andouille Sausage
1/2 of a Sweet Onion
2 Cups of 1% milk
12 eggs
1 teaspoon dry mustard
Sea Salt
Freshly Ground Pepper
1/2 teaspoon red pepper flakes
3 thick slices of fresh Italian bread
1 Cup shredded Cheddar cheese
1/2 Cup shredded Gruyere cheese
1/2 teaspoon smoked paprika
1. While whole, grill in a grill pan the Andouille sausage. Once cooked, chop into small pieces.
2. In 2 Tablespoons of Olive Oil, soften the chopped onion. Throw that into a bowl with the cooked sausage.
3. Mix milk through red pepper flakes in a large bowl stirring with a whisk.
4. Trim crusts from bread and cut into pieces. Add bread cubes, sausage, onion, and cheeses to egg mixture. Pour into a 13-9 inch baking casserol dish coated with cooking spray. Let sit for at last 30 minutes, but up to 8 hours.
5. If letting sit in refrigerator, remove and bring to room temperature. Otherwise, bake at 350 degrees for 45 minutes. Remove from oven and let stand for 10 minutes before serving.
Egg and Andouille Sausage Casserole
Three links of Andouille Sausage
1/2 of a Sweet Onion
2 Cups of 1% milk
12 eggs
1 teaspoon dry mustard
Sea Salt
Freshly Ground Pepper
1/2 teaspoon red pepper flakes
3 thick slices of fresh Italian bread
1 Cup shredded Cheddar cheese
1/2 Cup shredded Gruyere cheese
1/2 teaspoon smoked paprika
1. While whole, grill in a grill pan the Andouille sausage. Once cooked, chop into small pieces.
2. In 2 Tablespoons of Olive Oil, soften the chopped onion. Throw that into a bowl with the cooked sausage.
3. Mix milk through red pepper flakes in a large bowl stirring with a whisk.
4. Trim crusts from bread and cut into pieces. Add bread cubes, sausage, onion, and cheeses to egg mixture. Pour into a 13-9 inch baking casserol dish coated with cooking spray. Let sit for at last 30 minutes, but up to 8 hours.
5. If letting sit in refrigerator, remove and bring to room temperature. Otherwise, bake at 350 degrees for 45 minutes. Remove from oven and let stand for 10 minutes before serving.
Christmas Day Food...I'm Full
Breakfast
Pan de Chocolat (Chocolate Bread from the bakery) ... OMG so good... and I can't replicate it
Egg and Andouille Sausage Casserole
Dinner
Spinach and Bacon Soup
Italian Crusty Bread
Pork Tenderloin with Applesauce
Mashed Potatoes
Dessert
Brusters Chocolate Cake with White Truffle Ice Cream and Peppermint Chips
Pan de Chocolat (Chocolate Bread from the bakery) ... OMG so good... and I can't replicate it
Egg and Andouille Sausage Casserole
Dinner
Spinach and Bacon Soup
Italian Crusty Bread
Pork Tenderloin with Applesauce
Mashed Potatoes
Dessert
Brusters Chocolate Cake with White Truffle Ice Cream and Peppermint Chips
Saturday, December 11, 2010
Creamy Two Cheese Potato Gratin
Made these potatoes tonight for Tom E and E. E made his famous ribs with this sauce. It was fab.
BBQ Sauce
E's Bar-B-Q Sauce
1/2 cup light molasses
1/2 cup ketchup
1/2 cup chopped onion
1 whole clove
1 garlic clove, minced
1 Serrano pepper, chopped (or habenero) with seeds removed
juice of 1/2 an orange
1 Tablespoon vinegar
1 Canola oil
1/2 teaspoon mustard
Salt & Pepper
1/2 teaspoon worcestershire sauce
1 teaspoon Tabasco
1 Tablespoon butter
Combine and cook for 15 minutes.
1/2 cup light molasses
1/2 cup ketchup
1/2 cup chopped onion
1 whole clove
1 garlic clove, minced
1 Serrano pepper, chopped (or habenero) with seeds removed
juice of 1/2 an orange
1 Tablespoon vinegar
1 Canola oil
1/2 teaspoon mustard
Salt & Pepper
1/2 teaspoon worcestershire sauce
1 teaspoon Tabasco
1 Tablespoon butter
Combine and cook for 15 minutes.
Monday, December 6, 2010
Company Pot Roast
The meat needs to be marinated for 8 hours - I always forget that! Now that the kids and I are back in the north, this one will be made regularly. Adapted from Cooking Light: Essential Slow Cooker, p. 20.
Company Pot Roast
1 (2 lb) boneless chuck roast, cut in half
1/2 cup low sodium soy sauce
2 garlic cloves, minced
1 cup beef broth
1 small package of shiitake mushrooms
Ground black pepper
3 Tablespoons tomato paste
2 medium onions, quartered
1 16-oz package of carrots, cut into 2-inch pieces
16 small red potatoes, halved
1 Tablespoon canola oil
1 1/2 Tablespoons all-purpose flour
3 Tablespoons water
1. Combine roast, soy sauce, and garlic in a large ziploc bag and marinate in refrigerator at least hours, turning bag occassionally.
2. Bring beef broth to a boil in a small saucepan, add mushrooms. Remove from heat, cover and let stand 20 minuts. Drain mushrooms over a bowl, reserving broth mixture.
3. Remove roast from bag, reserving marinade. Sprinkle roast with pepper, gently pressing pepper into roast. Combine reserved marinade, mushroom broth mixture and tomato paste, stir well, and set aside.
4. Place mushrooms, onion, carrot, and potato in slow cookr.
5. Heat oil in a large skillet over medium-high heat, and add roast, browning well on all sides. Place roast over vegetables in cooker. Pour tomato past mixture into pan, scraping to loosen browned bits. Pour tomato paste mixture over roast and vegetables. Cover and cook on LOW 10 hours or until roast is tender. Place roast and vegetables on a serving platter, keep warm. Reserve cooking liquid in cooker, increase heat to HIGH.
6. Place flour in a bowl. Gradually add water, stirring with a whisk until well blended. Add flour mixture to cooking liquid in cooker. Cook, uncovered, 15 minuts or until slightly thick stirring frequently. Serve gravy with roast and vegetables.
Company Pot Roast
1 (2 lb) boneless chuck roast, cut in half
1/2 cup low sodium soy sauce
2 garlic cloves, minced
1 cup beef broth
1 small package of shiitake mushrooms
Ground black pepper
3 Tablespoons tomato paste
2 medium onions, quartered
1 16-oz package of carrots, cut into 2-inch pieces
16 small red potatoes, halved
1 Tablespoon canola oil
1 1/2 Tablespoons all-purpose flour
3 Tablespoons water
1. Combine roast, soy sauce, and garlic in a large ziploc bag and marinate in refrigerator at least hours, turning bag occassionally.
2. Bring beef broth to a boil in a small saucepan, add mushrooms. Remove from heat, cover and let stand 20 minuts. Drain mushrooms over a bowl, reserving broth mixture.
3. Remove roast from bag, reserving marinade. Sprinkle roast with pepper, gently pressing pepper into roast. Combine reserved marinade, mushroom broth mixture and tomato paste, stir well, and set aside.
4. Place mushrooms, onion, carrot, and potato in slow cookr.
5. Heat oil in a large skillet over medium-high heat, and add roast, browning well on all sides. Place roast over vegetables in cooker. Pour tomato past mixture into pan, scraping to loosen browned bits. Pour tomato paste mixture over roast and vegetables. Cover and cook on LOW 10 hours or until roast is tender. Place roast and vegetables on a serving platter, keep warm. Reserve cooking liquid in cooker, increase heat to HIGH.
6. Place flour in a bowl. Gradually add water, stirring with a whisk until well blended. Add flour mixture to cooking liquid in cooker. Cook, uncovered, 15 minuts or until slightly thick stirring frequently. Serve gravy with roast and vegetables.
Saturday, November 27, 2010
Cilantro and Garlic Chicken with Tomato-Raisin Sauce
E found this tasty little number here. It fit in perfectly with the rest of the our tapas menu.
Cilantro and Garlic Chicken with Tomato-Raisin Sauce
For the chicken:
3 T cilantro, minced
1 tsp coarsely ground pepper
Salt to taste
4-5 cloves garlic, minced
1 lb. skinless, boneless chicken thighs, cut into 1 1/2 in. chunks
Olive oil
For the Tomato-Raisin Sauce:
2 cloves garlic, chopped
1/3 cup tomato sauce
1 T brown sugar
1 T cider vinegar
1/2 cup raisins
To serve:
Lemon juice
Shaved parmesan
1. Mix cilantro, pepper and 4-5 cloves of garlic together and rub over chicken. Sprinkle a little olive oil over the top. Place chicken pieces on a lightly oiled baking sheet.
2. Pre-heat oven to 500 degrees. Bake chicken for about 20 minutes.
3. In a food processor, process 2 cloves of garlic, tomato sauce, sugar, vinegar and raisins, until smooth.
4. Serve chicken covered with sauce and sprinkle with lemon juice and some shaved parmesan.
Cilantro and Garlic Chicken with Tomato-Raisin Sauce
For the chicken:
3 T cilantro, minced
1 tsp coarsely ground pepper
Salt to taste
4-5 cloves garlic, minced
1 lb. skinless, boneless chicken thighs, cut into 1 1/2 in. chunks
Olive oil
For the Tomato-Raisin Sauce:
2 cloves garlic, chopped
1/3 cup tomato sauce
1 T brown sugar
1 T cider vinegar
1/2 cup raisins
To serve:
Lemon juice
Shaved parmesan
1. Mix cilantro, pepper and 4-5 cloves of garlic together and rub over chicken. Sprinkle a little olive oil over the top. Place chicken pieces on a lightly oiled baking sheet.
2. Pre-heat oven to 500 degrees. Bake chicken for about 20 minutes.
3. In a food processor, process 2 cloves of garlic, tomato sauce, sugar, vinegar and raisins, until smooth.
4. Serve chicken covered with sauce and sprinkle with lemon juice and some shaved parmesan.
Shrimp with Garlic and Chilis
For our tapas party, we made this shrimp dish. It has a good kick and tastes awesome. From bite-sized Spain, p. 31.
Shrimp with Garlic and Chilis
Olive oil to coat pan
4-5 Garlic cloves
1 red chili, deseeded and chopped
1 lb. shrimp, peeled
2-3 Tablespoons chopped parsley
Sea salt
Lemon wedges
Country bread
Heat the oil in a frying pan over high heat. Add the garlic and chili, cook for about 1-2 minutes. Add the shrimp and sea salt to taste. Cook for 2-3 minutes, shaking the dishes frquently. Stir in the parsley. Serve while hot with lemon wedges and bread to mop up the juices.
Shrimp with Garlic and Chilis
Olive oil to coat pan
4-5 Garlic cloves
1 red chili, deseeded and chopped
1 lb. shrimp, peeled
2-3 Tablespoons chopped parsley
Sea salt
Lemon wedges
Country bread
Heat the oil in a frying pan over high heat. Add the garlic and chili, cook for about 1-2 minutes. Add the shrimp and sea salt to taste. Cook for 2-3 minutes, shaking the dishes frquently. Stir in the parsley. Serve while hot with lemon wedges and bread to mop up the juices.
A Night After Thanksgiving Tapas Party
Attendees: Mitch, E, Ray, Chay, Nana, Papa, Uncle Tim, Aunt Mary, and Grace
For a change of pace and to break in the new house, E and I decided to have family over for a tapas party. I had always wanted to throw one, and the night after Thanksgiving seemed like a perfect chance to break up the big holiday meals. The party was supposed to actually happen the night before Thanksgiving, but Ray broke her arm. Friday night worked out better, though, because Grace was able to join us!
The Menu
Salted Almonds
Spanish Marinated Olives
Goat Cheese and Sun Dried Tomato Pesto with Crackers
1905 Salad
Pancetta Wrapped Asparagus with Shaved Parmesan
Shrimp with Garlic and Chilis
Cilantro and Garlic Chicken with Tomato-Raisin Sauce
Sangria
For a change of pace and to break in the new house, E and I decided to have family over for a tapas party. I had always wanted to throw one, and the night after Thanksgiving seemed like a perfect chance to break up the big holiday meals. The party was supposed to actually happen the night before Thanksgiving, but Ray broke her arm. Friday night worked out better, though, because Grace was able to join us!
The Menu
Salted Almonds
Spanish Marinated Olives
Goat Cheese and Sun Dried Tomato Pesto with Crackers
1905 Salad
Pancetta Wrapped Asparagus with Shaved Parmesan
Shrimp with Garlic and Chilis
Cilantro and Garlic Chicken with Tomato-Raisin Sauce
Sangria
Sunday, September 5, 2010
Mitch's Magnificent Meat Lasagna
I adapted this from The Pioneer Woman's lasagna recipe... Just changed it up to match our flavor likings...
Mitch's Magnificent Meat Lasagna
1 Tablespoon olive oil
1 sweet onion, chopped
2 garlic cloves, minced
1 lb. 93/7 ground beef
1 lb. Jimmy Dean Italian Sausage
2 (14.5 oz) cans whole tomatoes
2 (6 oz) cans tomato paste
2 Tablespoons dried parsley
2 Tablespoons dried basil
1 teaspoon salt
2 cups cottage cheese
2 cups ricotta cheese
2 whole beaten eggs
1 cup grated parmesan cheese
2 Tablespoons parsley
1 Tablespoon oregano
Ground pepper
Sliced mozzerella cheese
No cook lasagna noodles
1. On medium high heat, throw in the chopped onion and olive oil to soften. Add the minced garlic. Add the ground beef and sausage. Cook until brown.
2. To the meat and onion mixture, add all cans of tomatoes and tomato paste, as well as the basil and parsley. Throw in a little salt and freshly ground pepper. Simmer on medium low heat for 45 minutes, uncovered.
3. While the meat cooks, mix up the ricotta, cottage cheese, two mixed up eggs, parmesan and 1 Tablespoon of parsley and 1 Tablespoon of oregano. Put to the side until ready to layer.
4. Layer starting with a thin layer of the sauce and ending with sauce. Bake at 350 degrees for a half an hour.
Mitch's Magnificent Meat Lasagna
1 Tablespoon olive oil
1 sweet onion, chopped
2 garlic cloves, minced
1 lb. 93/7 ground beef
1 lb. Jimmy Dean Italian Sausage
2 (14.5 oz) cans whole tomatoes
2 (6 oz) cans tomato paste
2 Tablespoons dried parsley
2 Tablespoons dried basil
1 teaspoon salt
2 cups cottage cheese
2 cups ricotta cheese
2 whole beaten eggs
1 cup grated parmesan cheese
2 Tablespoons parsley
1 Tablespoon oregano
Ground pepper
Sliced mozzerella cheese
No cook lasagna noodles
1. On medium high heat, throw in the chopped onion and olive oil to soften. Add the minced garlic. Add the ground beef and sausage. Cook until brown.
2. To the meat and onion mixture, add all cans of tomatoes and tomato paste, as well as the basil and parsley. Throw in a little salt and freshly ground pepper. Simmer on medium low heat for 45 minutes, uncovered.
3. While the meat cooks, mix up the ricotta, cottage cheese, two mixed up eggs, parmesan and 1 Tablespoon of parsley and 1 Tablespoon of oregano. Put to the side until ready to layer.
4. Layer starting with a thin layer of the sauce and ending with sauce. Bake at 350 degrees for a half an hour.
Sunday, August 29, 2010
Spinach-Apple Salad With Maple-Cider Vinaigrette
As always, I can't claim credit for this recipe. My aunt gave it to me. She pulled it out of a magazine, but I don't know which one... When and if I find out who to credit, I will.
Spinach-Apple Salad With Maple-Cider Vinaigrette
Sugared Curried Pecans
1 6-oz. package pecan halves
2 T. butter, melted
3 T. sugar
1/4 t. ground ginger
1/8 t. curry powder
1/8 t. kosher salt
1/8 t. ground red pepper
Maple-Cider Vinaigrette
1/3 cup cider vinegar
2 T. pure maple syrup
1 T. Dijon mustard
1/4 t. kosher salt
1/4 t. pepper
2/3 cup olive oil
Salad
1 package fresh baby spinach
1 Gala apple, thinly sliced
1 small rd onion, thinly sliced
1 4-0z package crumbled goat cheese
1. Prepare Pecans: Preheat oven to 350 degres. Toss pecans in butter. Stir together sugar and next 4 ingredients in a bowl; add pecans, tossing to coat. Spread in a sngle layer ina nonstick aluminum foil-lined pan. Bake 10-13 min. or until lightly browned and toasted. Cool in pan on a wir rack 20 minutes; separate pecans witha fork.
2. Prepare vinaigrette: Whisk together cider vinegar and nxt 4 ingredients. Gradually whisk in oil until well blended.
3. Prepare salad: Combine spinach and next 3 ingredients in a bowl. Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat. Sprinkle with pecans. Serve salad with any rmaining vinaigrette.
Spinach-Apple Salad With Maple-Cider Vinaigrette
Sugared Curried Pecans
1 6-oz. package pecan halves
2 T. butter, melted
3 T. sugar
1/4 t. ground ginger
1/8 t. curry powder
1/8 t. kosher salt
1/8 t. ground red pepper
Maple-Cider Vinaigrette
1/3 cup cider vinegar
2 T. pure maple syrup
1 T. Dijon mustard
1/4 t. kosher salt
1/4 t. pepper
2/3 cup olive oil
Salad
1 package fresh baby spinach
1 Gala apple, thinly sliced
1 small rd onion, thinly sliced
1 4-0z package crumbled goat cheese
1. Prepare Pecans: Preheat oven to 350 degres. Toss pecans in butter. Stir together sugar and next 4 ingredients in a bowl; add pecans, tossing to coat. Spread in a sngle layer ina nonstick aluminum foil-lined pan. Bake 10-13 min. or until lightly browned and toasted. Cool in pan on a wir rack 20 minutes; separate pecans witha fork.
2. Prepare vinaigrette: Whisk together cider vinegar and nxt 4 ingredients. Gradually whisk in oil until well blended.
3. Prepare salad: Combine spinach and next 3 ingredients in a bowl. Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat. Sprinkle with pecans. Serve salad with any rmaining vinaigrette.
Thursday, August 26, 2010
Buffalo Chicken Dip
Our neighbor in Fort Myers, Meghan, made this dip for all of her parties. It makes an entire crock pot full of gooey, spicy goodness.
Buffalo Chicken Dip
1 stick Philly cream cheese
1 bottle Texas Pete's Buffalo Sauce
1 regular bottle of Ranch dressing
4 chicken breasts (boil the chicken in 2 cups of water for 15 minutes, flipping halfway, shred and throw in the crock pot)
Buffalo Chicken Dip
1 stick Philly cream cheese
1 bottle Texas Pete's Buffalo Sauce
1 regular bottle of Ranch dressing
4 chicken breasts (boil the chicken in 2 cups of water for 15 minutes, flipping halfway, shred and throw in the crock pot)
Thursday, May 13, 2010
Fish Taco Rub
E made this up based on a few recipes he read online...We rubbed it on Mahi Mahi with his pico on corn tortillas with a side of spiced up black beans. Hot.
3/4 Tablespoons Creole seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon cumin
1/4 teaspoon cinnamon
Pour a little lime juice and olive oil and coat in rub the fish on both sides. Let it sit for about 20 minutes.
3/4 Tablespoons Creole seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon cumin
1/4 teaspoon cinnamon
Pour a little lime juice and olive oil and coat in rub the fish on both sides. Let it sit for about 20 minutes.
Saturday, April 17, 2010
Monday, March 1, 2010
Enchilada Lasagna
1 Tablespoon oil
1 large Jalapeno, seeded and stemmed, finely chopped
1 large sweet onion, diced (approx. 1 1/2 cups)
2 garlic cloves
1 - 1 1/2 lbs skinless boneless chicken breasts (thighs), cubed
1 teaspoon Mexican oregano
3 cups Queso Fresco (you can substitute Monterey Jack cheese, if necessary)
3 cups sharp cheddar cheese, shredded
Salt & Pepper
15 6-inch crunchy corn tostadas
cooking spray
Enchilada Sauce (recipe can be found here)
1. Heat oven to 350 degrees.
2. Heat oil in skillet over medium high heat. Salt and pepper chicken to taste. cook chicken through approximately 8-9 minutes. Remove chicken from pan.
3. Lower heat to medium low heat and add onions and jalapenos with a pinch of salt to sweat, approximately 5 minutes. Add garlic and oregano and cook three minutes. Add chicken back to the pan and cook one additional minute. Remove from heat.
4. Spray a 13 x 9 glass baking dish with cooking spray. Lightly coat the bottom of the pan with enchilada sauce. Dip tostadas in sauce and line bottom completely. Add 1/2 chicken mixture and top that with 1/3 of the cheddar and Queso Fresco. Repeat next layer. End with the last of the tostadas dipped in sauce, pour remaining sauce on top with last 1/3 of cheese mixture. Cover with tin foil and cook on the middle rack for 30 minutes. Remove from foil and cook 10 minutes uncovered. Remove from oven and let stand for 5-10 minutes.
1 large Jalapeno, seeded and stemmed, finely chopped
1 large sweet onion, diced (approx. 1 1/2 cups)
2 garlic cloves
1 - 1 1/2 lbs skinless boneless chicken breasts (thighs), cubed
1 teaspoon Mexican oregano
3 cups Queso Fresco (you can substitute Monterey Jack cheese, if necessary)
3 cups sharp cheddar cheese, shredded
Salt & Pepper
15 6-inch crunchy corn tostadas
cooking spray
Enchilada Sauce (recipe can be found here)
1. Heat oven to 350 degrees.
2. Heat oil in skillet over medium high heat. Salt and pepper chicken to taste. cook chicken through approximately 8-9 minutes. Remove chicken from pan.
3. Lower heat to medium low heat and add onions and jalapenos with a pinch of salt to sweat, approximately 5 minutes. Add garlic and oregano and cook three minutes. Add chicken back to the pan and cook one additional minute. Remove from heat.
4. Spray a 13 x 9 glass baking dish with cooking spray. Lightly coat the bottom of the pan with enchilada sauce. Dip tostadas in sauce and line bottom completely. Add 1/2 chicken mixture and top that with 1/3 of the cheddar and Queso Fresco. Repeat next layer. End with the last of the tostadas dipped in sauce, pour remaining sauce on top with last 1/3 of cheese mixture. Cover with tin foil and cook on the middle rack for 30 minutes. Remove from foil and cook 10 minutes uncovered. Remove from oven and let stand for 5-10 minutes.
Enchilada Sauce
1 Serrano, finely chopped with seeds
2 Chipotle peppers, finely chopped with seeds
4-5 garlic cloves, minced
2 1/2 teaspoons Mexican chili powder
1 1/2 teaspoons toasted cumin seed, finely ground or 1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
Large can of tomato sauce (approx. 3 cups)
1. Combine all sauce ingredients in sauce pan. Bring to a boil. Reduce heat and simmer 15 - 20 minutes. Remove from heat.
2 Chipotle peppers, finely chopped with seeds
4-5 garlic cloves, minced
2 1/2 teaspoons Mexican chili powder
1 1/2 teaspoons toasted cumin seed, finely ground or 1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
Large can of tomato sauce (approx. 3 cups)
1. Combine all sauce ingredients in sauce pan. Bring to a boil. Reduce heat and simmer 15 - 20 minutes. Remove from heat.
Saturday, February 27, 2010
Red Beans and Rice with Andouille Sausage
2 T Olive Oil
Onion, chopped
Red pepper, chopped
Luzanne Cajun Spice
Cayenne Pepper
Two teaspoons white vinegar
Tobasco Sauce
Black pepper
Garlic powder
3 lbs. Dry red kidney beans
Andouille Sausage
1. The night before, put beans in a large bowl and cover with water. Add Cajun spice to Garlic powder, a few shakes of each, to the water and stir. Place bowl in fridge for 30 min.
2. In a large pot, heat olive oil. Cook chopped onions and peppers until softened.
3. In the pot, pour in a couple inches of water and throw in more seasonings (cajun spice to garlic powder) and heat.
4. Pour in seasoned beans and water from the bowl into the pot and bring to a boil for 15 minutes.
5. Bring temperature down to low.
6. As beans simmer, watch the beans - It is important the beans are constantly covered with water. Add water and seasonings as needed.
7. During the day of eating, keep cooking as above. The morning of, throw in chopped Andouille sausage.
8. For the rice, cook as package instructs.
Onion, chopped
Red pepper, chopped
Luzanne Cajun Spice
Cayenne Pepper
Two teaspoons white vinegar
Tobasco Sauce
Black pepper
Garlic powder
3 lbs. Dry red kidney beans
Andouille Sausage
1. The night before, put beans in a large bowl and cover with water. Add Cajun spice to Garlic powder, a few shakes of each, to the water and stir. Place bowl in fridge for 30 min.
2. In a large pot, heat olive oil. Cook chopped onions and peppers until softened.
3. In the pot, pour in a couple inches of water and throw in more seasonings (cajun spice to garlic powder) and heat.
4. Pour in seasoned beans and water from the bowl into the pot and bring to a boil for 15 minutes.
5. Bring temperature down to low.
6. As beans simmer, watch the beans - It is important the beans are constantly covered with water. Add water and seasonings as needed.
7. During the day of eating, keep cooking as above. The morning of, throw in chopped Andouille sausage.
8. For the rice, cook as package instructs.
Superbowl 2010 - Indianapolis Colts v. New Orleans Saints
In an effort to not be Indy biased for my guests (that, and Indiana food, well, sucks) we served a New Orleans/Indiana themed meal for the Superbowl...
Olivia Manning's Famous New Orleans Marinated Shrimp
Hot Corn Dip courtesy of Emeril
Red Beans and Rice courtesy of my friend in La. with some tweeks by me...
Olivia Manning's Famous New Orleans Marinated Shrimp
Hot Corn Dip courtesy of Emeril
Red Beans and Rice courtesy of my friend in La. with some tweeks by me...
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