June 28, 2014
Easy Skillet Chilaquiles
Florence
Course Main
Cuisine Mexican
- 12 small corn tortillas torn into small strips
- 2 Tbsp cooking oil
- 1 to 2 cups homemade salsa roja or verde
- 1 cup shredded cooked chicken
- 1 cup grated Pepper Jack cheese
- homemade salsa for topping
In large skillet over medium heat, add cooking oil; when hot add the tortilla strips and cook, flipping often until they browned slightly and slightly crisp
Pour in the salsa and stir to coat the tortilla pieces well; reducing heat to low.
Top the tortilla strips with chicken and cover with shredded cheese. Loosely cover the skillet, allowing the chicken to warm and the cheese to melt. Remove from heat.
Serve immediately.
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June 27, 2014
Creole Dirty Rice
Florence
Course Main
Cuisine French
- 1/2 lb beef or chicken liver cut into 1/2 inch pieces
- 1 Tbsp cooking oil
- 1/4 cup finely diced green bell pepper
- 1/4 cup finely diced celery
- 1/4 cup finely diced onion
- 1 can 28 oz crushed tomatoes
- 1/2 tsp dried basil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 2 cups COOKED rice
In large skillet over medium-high heat, add the cooking oil, and when it's hot, add the liver pieces and cook until just browned.
Remove pieces with slotted spoon.
Add the green bell pepper, celery, and onion to hot skillet and cook until softened slightly; reduce heat to low.
Return liver to skillet and add crushed tomatoes, basil, salt, pepper, and garlic powder, stir, cover skillet and simmer gently for 25 to 30 minutes.
Stir in rice and serve.
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Beef Hominy Stew
Florence
Course Soup
Cuisine Mexican
- 2 lbs beef stew meat
- 1 Tbsp cooking oil
- 1 large sweet onion chopped
- 1 garlic clove crushed
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh cilantro
- 6 cups water
- 1 - 14.5 oz can diced tomatoes
- 2 Tbsp tomato paste
- 1 - 28 oz can hominy
Get out a large pot, add the oil, and when hot, add the beef and cook quickly just until beef browns well.
Add the onion, garlic, salt and pepper; stir and cook for 30 seconds, then add cilantro and water; stir.
Turn the heat down to low, cover the pot, and allow to simmer very slowly for about 15 minutes, or until the meat is very tender.
Add the tomatoes and tomato paste, cover the pot again, and allow to simmer very slowly for about 15 minutes.
Add the hominy, cover pot loosely, and allow to simmer slowly for another 15 minutes, stirring often.
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June 26, 2014
Fruit Custard Tart
Florence
Course Dessert
Cuisine American
- **Sweet Pastry Crust**
- 1 1/2 cups all purpose flour
- 1/8 teaspoon salt
- 1/2 cup unsalted butter at room temperature
- 1/4 cup sugar
- 1 large egg lightly beaten
- **Pastry Cream**
- 1 1/4 cups milk
- 1 teaspoon vanilla extract
- 3 large egg yolks
- 1/4 cup sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1/2 tablespoon liqueur Grand Marnier, Brandy, Kirsch (optional)
- **Topping**
- 3 cups fresh mixed berries raspberries, blackberries,strawberries, blueberries or other fruit of your liking (kiwifruit, bananas, plums, pineapple, or melon)
- **Apricot Glaze** optional
- 1/2 cup apricot jam or preserves
- 1 tablespoon water
**Sweet Pastry Crust**
Mix together flour and salt, set aside.
Mix butter and sugar together until light and fluffy.
Beat eggs and add to butter mixture and mix well.
Add flour mixture and mix until it forms a ball.
Flatten the pastry into a disk, cover with plastic wrap, and refrigerate for 15-30 minutes or just until firm.
Grease tart or pie pan.
Evenly pat the chilled pastry onto the bottom and up the sides of the pan. Cover with plastic wrap and place in the freezer for about 15 minutes.
Preheat oven to 400° F
Lightly prick bottom of pastry crust with the tines of a fork or tooth pick.
Cook crust in center of oven on a larger baking pan and bake crust for 5 minutes.
Reduce oven temperature to 350° F and bake for additional 15 minutes or until dry and lightly golden brown. Remove from oven and place on a wire rack to cool completely before filling.
**Pastry Cream**
In a medium sauce pan, mix the sugar and egg yolks together.
Add flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste.
Add milk and vanilla and just to boiling (just until milk starts to foam up.)
Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.)
Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 - 60 seconds until it becomes thick. Remove from heat and immediately whisk in the liqueur (if using).
Stir in vanilla extract.
Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming.
Cool to room temperature. If not using right away refrigerate until needed, up to 3 days. Beat or whisk before using to get rid of any lumps that may have formed.
**Apricot Glaze**
Heat the apricot jam or preserves and water in a small saucepan over medium heat until liquid Remove from heat and strain the jam through a fine strainer to remove any fruit lumps.
**Assemble Tart**
To remove the tart from the fluted sides of the pan, place your hand under the pan, touching only the removable bottom not the sides. Gently push the tart straight up, away from the sides. The fluted tart ring will fall away and slide down your arm. If you want to remove the bottom of the pan, run a knife or thin metal spatula between the crust and metal bottom, then slide the tart onto your platter.
Spread a thin layer of apricot glaze over the bottom and sides of the baked tart shell to prevent the crust from getting soggy. Let the glaze dry (about 20 minutes). Then spread the pastry cream onto the bottom of the tart shell. Place fruit randomly on top of cream or in concentric overlapping circles, starting at the outside edge. After arranging the fruit, rewarm the glaze, if using, and gently brush a light coat on the fruit. If not serving immediately, refrigerate but bring to room temperature before serving. This fruit tart is best eaten the same day as it is assembled. Cover and refrigerate any leftovers.
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Saucy Kidney Beans And Rice
Florence
Course Main
Cuisine Ameican
- 1 cup uncooked long grain white rice
- 2 - 16 oz cans red kidney beans plus 2 cans water
- 8 oz cooked smoked sausage chopped
- 1 small onion diced
- 1/2 tsp any Creole seasoning blend
- 1/4 tsp hot sauce
- 1/4 tsp cayenne pepper
- 1/8 tsp black pepper
Cook rice according to package directions.
Add all remaining ingredients into a large saucepan over low heat and simmer for 25 to 30 minutes.
Add cooked rice to kidney bean mixture.
Stir until rice is mixed in well.
Serve.
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June 25, 2014
Green N Red Big Beefy Rice Dinner
Florence
Course Main
Cuisine American
- 2 lbs ground beef
- 1 softball size onion diced small
- 2 garlic cloves grated
- 1 - 16 oz jar green salsa salsa verde
- 1 - 16 oz jar red salsa
- 2 cups tomato juice
- 8 cups cooked rice
- 1 pint sour cream
- salt and pepper to taste
- 1 cup shredded Cheddar cheese
Cook ground beef in a large skillet over medium-high heat and cook, until slightly brown.
Add onions and continue cooking until onions are tender.
Add garlic and cook for another 1 minute.
Add in green, red salsas and tomato juice and cook for 5 minutes.
Preheat oven to 350°F.
Add rice to a large casserole dish.
Add meat mixture to casserole dish.
Add sour cream and stir to combine.
Season with salt and pepper if desired.
Top with Cheddar cheese.
Bake casserole, uncovered, for 30 to 40 minutes or until cheese is melted.
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Easy Green Veggie Fried Rice
Florence
Course Main
Cuisine American
- 2 cups cooked rice
- 1 Tbsp vegetable oil
- 1/2 cup frozen broccoli florets thawed and drained
- 1/2 cup frozen peas thawed and drained
- 3 tsp soy sauce
- 2 tsp sesame oil
- 1/2 cup chopped fresh green onions including tops
Put a large heavy skillet over medium heat, add vegetable oil and heat well, then add rice, stirring until light golden in color.
Add in the broccoli and peas, stir and cook until vegetables are tender, about 3 minutes.
Add the soy sauce, sesame oil, and green onions, stir until ingredients are all hot.
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June 24, 2014
Grilled Vegetables
Florence
Course Vegetarian
Cuisine American
- 1 Zucchini Squash
- 1 Yellow Squash
- 1 Sweet Bell Pepper
- 10 Small Tomatoes
- Salt to taste.
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Spiced Pork Baked In Corn Husk Blankets
Florence
Course Meat
Cuisine Mexican
- 1 Tbsp chile powder
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp brown sugar
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1.5 to 2 lbs pork tenderloin cut into 6 pieces
- 6 clean dried corn husks soaked for 1 hour in warm water, then patted to remove excess water, but not dry
- butchers twine
Preheat oven to 375° F. Lightly oil a baking sheet. Lay the prepared corn husks out onto a work surface.
In pie pan, mix together the chile powder, cumin, coriander, sugar, salt, and cayenne pepper.
Press each piece of pork tenderloin into the spice mixture and gently set in a corn husk.
Wrap the corn husk around the pork and tie securely with a couple pieces of butchers twine. Place each bundle onto a baking sheet.
Bake for 25 to 30 minutes or until meat thermometer reads 145°F.
Remove from oven and let rest for 5 minutes.
Remove from husks and twine and serve.
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June 23, 2014
Tangy Dressed Tuna Rice Salad
Florence
Course Salad
Cuisine American
- 1 Tablespoon extra-virgin olive oil
- 2 teaspoon fresh squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 cups cooked brown rice cooled
- 2 celery stalks chopped fine
- 2 green onions chopped
- 2 fresh Roma tomatoes diced
- 2 cans 5 oz ea white tuna packed in water, drained well
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Brown Rice Spanish Skillet
Florence
Course Rice
Cuisine Mexican
- 1 Tbsp cooking oil
- 2 cups uncooked brown rice
- 1 large sweet onion diced fine
- 1 medium green bell pepper diced fine
- 4 cups vegetable broth or chicken broth
- 1 - 15 oz can diced tomatoes-green chili blend
- 1/2 tsp kosher salt
- 3 Tbsp chipotle pepper
Add oil in large skillet over medium heat; add the brown rice, onion, and bell pepper and saute, stirring, until the vegetables soften.
Add the remaining ingredients, stir, reduce heat to low, cover the skillet loosely, and simmer for 25 to 30 minutes or until the rice is tender.
Serve hot or room temperature as a side dish with grilled meat of your choice.
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June 22, 2014
Lasagna
Florence
Course Pasta
Cuisine Italian
- 1 lb. sweet Italian sausage
- 1 lb. lean ground beef
- 1/2 cup minced onion
- 2 cloves garlic crushed
- 1 - 28 oz can crushed tomatoes
- 2 - 6 oz cans tomato paste
- 2 - 6.5 oz. cans canned tomato sauce
- 1/2 cup water
- 2 tablespoons white sugar
- 1 1/2 teaspoons dried basil leaves
- 1 teaspoon Italian seasoning
- 1 tablespoon salt
- 1/4 teaspoon ground black pepper
- 4 tablespoons chopped fresh parsley
- 12 lasagna noodles
- 16 ounces ricotta cheese
- 1 egg
- 1/2 teaspoon salt
- 3/4 pound mozzarella cheese shredded
- 3/4 cup grated Parmesan cheese
In large stock pot, cook sausage, beef, onion, and garlic over medium heat.
Stir in crushed tomatoes, tomato paste, tomato sauce, and water.
Season with sugar, basil, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley.
Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil.
Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. (If you prefer you can use the no cook noodles).
In a bowl combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375° F
Spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish.
Arrange 6 noodles lengthwise over meat sauce.
Spread with one half of the ricotta cheese mixture.
Top with a third of mozzarella cheese.
Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese.
Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes.
Cool for 15 minutes before serving.
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