2 Tbsp. vegetable oil
1 c. uncooked white rice
1/2 green bell pepper, chopped
2 c. chicken broth
1 (10 oz.) can diced tomatoes and green chilies
2 tsp. chili powder, or to taste
1 tsp. salt
Heat oil in a deep skillet over medium heat. Saute rice and bell pepper until rice is browned. Stir in broth and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.
Tuesday, November 9, 2010
(a fun side dish on St. Patrick's Day)
2 c. fresh basil leaves, lightly packed
2 lbs. large Yukon Gold or white boiling potatoes
1 c. half and half
3/4 c. freshly grated Parmesan cheese, plus extra for serving
2 tsp. kosher salt
1 tsp. freshly ground pepper
Bring a large pot of salted water to a rolling boil and fill a bowl with ice water. Add the basil leaves to the boiling water and cook for exactly 15 seconds. Remove the basil with a slotted spoon and immediately plunge the leaves into the ice water to set the bright green color. Drain and set aside
Peel the potatoes and cut them in quarters. Add the potatoes to the same pot of boiling water and return to a boil. Cook the potatoes for 20-25 minutes, until very tender. Drain well, return to the saucepan, and steam over low heat until any remaining water evaporates. (I simply peel the potatoes, put them in a crock pot, cover them with water, cook on low for 6 hours, and drain.)
In a small saucepan over medium heat, heat the half-and-half and Parmesan cheese until the cream simmers. Place the basil in a food processor fitted with the steel blade and puree. Add the hot cream mixture and process until smooth.
Beat the hot potatoes with a mixer until they are broken up. Slowly add the hot basil cream, salt and pepper, and beat until smooth. If the potatoes need to be reheated, cover and cook gently over low heat for a few minutes. Pour into a serving bowl, sprinkle with extra Parmesan cheese, season to taste and serve hot. Serves 4-5.
Sunday, August 8, 2010
3-4 lb. boneless pork roast (shoulder or butt)
1 tsp. black pepper
1 tsp. salt
1 tsp. ground cumin
1/2 tsp. cayenne pepper
1 tsp. paprika
1 medium green bell pepper, sliced
1 medium onion, sliced
1 jar (18 oz.) barbecue sauce
1/2 c. brown sugar
Sandwich rolls or cooked rice (optional)
Trim excess fat from pork. Combine black pepper, salt, cumin, cayenne and paprika in a bowl; rub onto roast. Place green pepper and onion into slow cooker; add pork. Combine sauce and brown sugar; pour over meat. Cover and cook on LOW for 8-10 hours. Serve on rolls or over rice if desired.
Thursday, July 8, 2010
3 eggs, beaten
1 c. oil
1 tsp. vanilla
2 c. sugar
2 c. seedless, grated zucchini
3 c. flour
1 tsp. salt
3 tsp. cinnamon
1 tsp. soda
1/4 tsp. baking powder
1/2 c. nuts (optional)
Combine the eggs, oil, vanilla, and sugar and mix well. Add the zucchini and mix. Then pour in the flour, salt cinnamon, soda, baking powder, and nuts. Pour into 2 greased loaf pans. Bake at 325 for 60-75 minutes.
Wednesday, June 2, 2010
1 jar (16 oz.) picante sauce
1/2 c. sour cream
2 tsp. chili powder
2 c. cubed cooked chicken
1/2 c. shredded Monterey Jack cheese
6 flour tortillas, warmed
1 green onion, thinly sliced (about 2 Tbsp.)
Stir 3/4 c. picante sauce, sour cream and chili powder in a medium bowl. Stir the picante sauce mixture, chicken and cheese in a large bowl. Spoon 1/3 c. cup chicken mixture down the center of each tortilla. Roll up the tortillas and place seam-side up in a lightly greased 11x8-inch shallow baking dish. Pour the remaining picante sauce over the filled tortillas. Cover the baking dish. Bake at 350 for 40 minutes or until the enchiladas are hot and bubbling.
2 Tbsp. butter
Two 2-lb. bags frozen raw shrimp (31-40 per pound), thawed and tails removed
1 Tbsp. finely chopped garlic
salt and pepper
1 lemon, halved
3 chipotle chiles in adobo sauce, plus 1 tbsp adobo sauce
Twelve 10-inch flour tortillas
1 lb. gouda cheese, shredded
In a large, deep skillet, melt the butter over medium-high heat. Add the shrimp, garlic, 1/2 tsp. salt, and 1/2 tsp. pepper. Increase the heat to high and cook, stirring often, until the shrimp are just opaque, about 4 minutes. Squeeze the lemon halves over the shrimp. In a small bowl, mash the chipotles with the adobo sauce. Spread the paste in a thin layer on each tortilla. Cover half of each tortilla with a single layer of shrimp. Sprinkle the cheese over the shrimp; fold the tortillas in half. In a large nonstick skillet, working in 2 batches, cook 2 quesadillas, cheese side down, over medium-high heat until golden about 2 minutes on each side. Cut into wedges.
To freeze: Wrap each quesadilla in foil and stack 4 each into 2 resealable 1-gallon freezer bags; seal, label, and freese. The the quesadillas at room temperature for 2 hours. Cook cheese side down, as directed above.
2 large ripe avocados, peeled, divided
1 c. (8 oz.) fat-free sour cream
1/4 c. chopped onion (I sprinkle onion powder instead)
3 jalapeno peppers, seeded and chopped
6 Tbsp. minced fresh cilantro
4 tsp. lemon juice
1/2 tsp. salt
1/2 tsp. ground cumin
1/8 tsp. pepper
In a food processor, combine one avocado and the rest of the ingredients. Process until smooth. In a bowl, mash the remaining avocado with a fork. Stir in the pureed avocado mixture.
1 packet Hidden Valley Salad Dressing & Seasoning Mix
2 Tbsp. olive oil
1 Tbsp. water
1 1/2 lbs. flank steak strips
3 c. assorted pepper and onion strips
4-6 (10-inch) flour tortillas, warmed
Optional fillings: guacamole, salsa, sour cream
Combine seasoning mix, oil, and water. Saute steak in dressing mixture. Add peppers and onions; cook until tender crisp. Roll in tortillas with desired fillings. (4 servings)
Wednesday, May 19, 2010
2 lbs. boneless pork line, cut crosswise into eighths
1/4 c. flour
2 Tbsp. extra-virgin olive oil
1 3/4 c. chicken broth
1 c. blueberries
2 Tbsp. butter
Season the pork with salt and pepper. Add flour and toss to coat; shake off excess. In a larget skillet, heat the olive oil. Add the pork to the skillet and cook, turning once, until browned, about 5 minutes total. Transfer to a platter.
Increase heat to medium-high. Add the chicken broth and blueberries,bring to a boil, and cook until reduced by half, about 5 minutes. Stir in the butter and season with salt and pepper. Turn off the heat and return the pork and any juices to the skillet. Divide the pork among 4 plates ans spoon sauce on top.
Saturday, May 15, 2010
Thursday, April 8, 2010
4 sweet potatoes
3 Tbsp. sugar
1 1/2 tsp. cinnamon
1/2 c. whipped butter
Preheat oven to 350. Rub oil on the skin of the sweet potatoes and bake them for 45-75 minutes. When they are done, the outside will have darkened and the inside will be soft. You may see liquid from the sweet potato oozing out when it's close to done. As potatoes bake, combine sugar and cinnamon in a small bowl. To serve, slice a sweet potato down the center. Add two tablespoons of whipped butter, and sprinkle some cinnamon/sugar over the top.
Sunday, February 7, 2010
1 Tbsp. cornstarch
1 tsp. garlic powder
1/4 tsp. salt
ground black pepper
1 lb. trimmed boneless, skinless chicken breasts, cut into bite-sized cubes
1 Tbsp. oil
1 c. 1/2"-wide strips onion
1 c. 1/2"-wide green bell pepper
2 Tbsp. freshly minced garlic
1/4 c. bottled sweet and sour stir-fry sauce
In a large bowl, combine the cornstarch, garlic powder, salt, and pepper and mix well. Add the chicken and toss until the chicken pieces are thoroughly coated. Place a large nonstick skillet or nonstick wok over high heat. When hot, add 1 teaspoon sesame oil, onion, pepper, and garlic. Cook, stirring, until the garlic softens and the vegetables are crisp tender, 2-4 minutes. Be careful not to overcook or the garlic may burn.
Transfer the vegetables to a large bowl and cover to keep warm. Return the pan to high heat and add another teaspoon sesame oil and half the chicken in a single layer. Cook until the pieces are lightly browned on the bottom. Flip the pieces and continue cooking until chicken is no longer pink and juices run clear, 4-6 minutes. Add the cooked chicken to the bowl with the vegetables. Return the pan to high heat, add the remaining oil, and cook the remaining chicken.
Return the vegetables and chicken to the pan to reheat if necessary. Transfer to a medium serving bowl, add the sauce, and mix until well combined. Divide the stir-fry among 4 serving bowls and serve.
Monday, January 11, 2010
1/2 c. teriyaki sauce
1/4 c. honey
2 tsp. olive oil
1 lb. boneless, skinless chicken breasts
1 loaf (16 oz.) sourdough bread
1 large avocado, peeled and sliced
1 medium papaya, peeled and sliced
1 medium tomato, sliced
1/2 c. ranch salad dressing
1/2 c. cashews, chopped
Combine teriyaki sauce, honey, and oil in medium bowl; whisk to combine. Reserve 1/4 c. marinade. Add chicken to remaining marinade, turning to coat well. Cover with plastic wrap. Refrigerate at least 1 hour, turning chicken occasionally. Remove chicken from marinade; discard marinade. Place chicken on broiler pan coated with nonstick cooking spray. Broil 4-5 inches from heat for 10-12 minutes on each side or until chicken is no longer pink in center, brushing occasionally with reserved 1/4 c. marinade. Set aside; cool.
Cut chicken into 1/2-inch-thick slices. Make a sandwich by loading up one slice of sourdough bread with chicken, avocado, papaya, and tomato. Drizzle ranch dressing over top and sprinkle with cashews. Top with another slice of bread. For picnics, wrap in plastic wrap and keep cold.
Note: Goes well with fresh fruit such as cantaloupe and raspberries.
Sunday, January 10, 2010
2 cans dark red kidney beans
2 lbs. ground beef
1 1/2 c. chopped onions
1 1/2 c. chopped celery
2 garlic cloves, minced
1 (16 oz.) can tomatoes
1 (15 oz.) can tomato sauce
2 c. water
2 Tbsp. chili powder
2 tsp. salt
2 tsp. sugar
1/2 tsp. cayenne pepper (0ptional)
Brown beef in a large skillet; drain all but 2 tablespoons of drippings from the skillet. Push beef to one side of the skillet; saute onions, celery and garlic in reserved drippings until tender. Combine with beef. In a 6-quart pot, combine tomatoes, tomato sauce, water, chili powder, salt, sugar, and cayenne pepper, beans, and beef, bring to a boil. Reduce heat and cover. Simmer to allow flavors to blend. Another can of dark red kidney beans may be added for thicker chili. For milder chili, you may use less cayenne pepper.
1 c. fresh bean sprouts
1/2 c. shredded carrots
1/2 tsp. grated ginger root
1 garlic clove, minced
1 c. sliced fresh mushrooms
1 Tbsp. oil
2 c. cold cooked regular long-grain white rice
2 Tbsp. soy sauce
1/2 c. frozen sweet peas, thawed
1/4 c. sliced green onions
Spray medium nonstick skillet or wok with nonstick cooking spray. Heat over medium heat until hot. Add bean sprouts, carrot, ginger root, garlic and mushrooms; cook and stir 1 minute. Remove vegetables from skillet; cover to keep warm. In same skillet, heat oil until hot. Add cooked rice and soy sauce; cook and stir 4 minutes. Add peas, onions and bean sprout mixture; stir gently to combine. Cook until thoroughly heated. If desired, serve with additional soy sauce.
3/4 c. soy sauce
1/2 c. water
1/2 c. brown sugar
1 chopped clove garlic
chopped fresh ginger
Place chicken in a 9x13 glass baking dish. Mix above ingredients then pour over chicken. Bake at 375 for 30 minutes. Turn over and bake another 20 minutes. Serve with rice.
1/4 c. unseasoned dry bread crumbs or cornflake crumbs
1 packet (1 oz.) Hidden Valley Ranch Salad Dressing & Seasoning mix
6 bone-in chicken pieces
Combine bread crumbs and salad dressing & seasoning mix in a gallon-size ziplock bag. Add chicken pieces; seal bag. Shake to coat chicken. Bake chicken on ungreased baking pan at 375 for 50 minutes or until no longer pink in center and juices run clear. Makes 4-6 servings.
Tuesday, January 5, 2010
2 lbs. boneless skinless chicken breast, cooked and cut up
3/4 c. chopped celery
2/3 c. mayonnaise
1/3 c. chopped red onion
1 tsp. lemon juice
Combine mayo and lemon juice. Pour over all the ingredients and mix until dressing covers all. If it looks too dry, just add more mayo. Serve with rolls.