Archive for January, 2007
2007
01.31
Posted in Ethnic, Poultry, Thai | No Comments »
INGREDIENTS
- 2 cups uncooked jasmine rice
- 1 quart water
- 1/4 cup red curry paste (less if you want a milder spice)
- 2 (13.5 ounce) cans coconut milk
- 2 skinless, boneless chicken breast halves – cut into thin strips
- 3 tablespoons fish sauce
- 1/4 cup white sugar
- 1 1/2 cups sliced bamboo shoots, drained
- 1 red bell pepper, julienned
- 1 green bell pepper, julienned
- 1/2 small onion, chopped
- 1 cup pineapple chunks, fresh or canned (drained, if canned)
DIRECTIONS
- Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer for 25 minutes (or use rice cooker).
- In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear.
- Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 10 minutes, until peppers are tender. Remove from heat, and stir in pineapple. Serve over the cooked rice.
2007
01.26
Posted in Chili/Soups/Stews, Ethnic, Mexican, Poultry | 1 Comment »
This recipe is definitely a keeper! So tasty and really only takes about 40 minutes once you have your chicken cooked and sliced! Give it a try!
Ingredients:
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp. olive oil
- 2 tsp. chili powder
- 1 tsp. dried oregano
- 1 (28 oz) can crushed tomatoes
- 2 (10.5 oz) cans chicken broth
- 1 1/4 c. water
- 1 can yellow sweet corn
- 1 can white hominy
- 1 (4 oz) can chopped green chiles
- 1 (15 oz) can black beans, rinsed and drained
- 1/4 c. fresh cilantro, chopped
- 2 boneless chicken breast halves, cooked and cut into bite-sized pieces.
- Crushed tortilla chips
- sliced avocado
- shredded Monterey Jack cheese
- chopped green onions.
Directions:
- In a large pot, heat oil over medium heat. Sauté onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5-10 minutes.
- Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
- Spoon soup into serving bowls and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.
2007
01.24
Posted in Barbeque, Beef, Ethnic, Mexican | Comments Off
You will have to excuse the sloppy presentation here. I was starving and rushed! Ugly or not, I enjoyed them thoroughly!
Ingredients:
Directions:
- Marinate beef in a large freezer bag with Taqueria marinade for 1-2 hours.
- Preheat grill on high and reduce to med high
- Using a skillet and just enough olive oil to keep them from sticking, crisp your tortillas on each side (About 1 min. each side once oil is hot).
- Cover tortillas with paper towels to absorb excess oil.
- Grill steak on each side for 4-5 minutes or until about medium rare (nice and pink through out but not red)
- Once grilling is complete, allow the meat to rest 5 minutes.
- In a food processor, using the
slicing
blade, shred the beef.
- Load up 2-3 tortillas with beef, cheese, salsa and relish and enjoy!
2007
01.24
Posted in Salsa Sauces & Marinades | 1 Comment »
This is a great alternative to your standard salsa. I frequently do this with Fish Tacos.
Ingredients:
- 2 large tomatoes
- 2 jalapeno peppers
- 1 white onion halved
- 4 cloves of garlic peeled
- small can chipolte peppers in abado sauce
- smidge of olive oil
Directions:
- Preheat oven to broil high.
- Set tomatoes, peppers, garlic and onion halves on a cookie sheet or broiler pan.
- Lightly brush vegetables with olive oil.
- Broil on high for 3-5 minutes on each side being careful to turn before exposed side is blackened.
- Add everything you just roasted, 2-3 of the chipotle peppers and about a tablespoon of the abado sauce to your food processor or blender and puree until smooth.
- Refrigerate until cooled or until you are ready to use it.
- I’m sure results will vary but it seems to keep for about 4-5 days for me.
2007
01.24
Posted in Salsa Sauces & Marinades | 2 Comments »
Super rich, sweet and nutty flavor. A real crowd pleaser when served with Avocado Eggrolls.
Ingredients:
- 3-4 teaspoons white vinegar
- 1 teaspoon balsamic vinegar
- 1/2 cup honey
- 1/2 teaspoon tamarind pulp (or, prune pulp).
- 1 pinch powdered saffron
- 1/2 cup cashews
- 2/3 cup fresh cilantro
- 2 garlic cloves
- 2 green onions
- 1 tablespoon granulated sugar
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1/4 cup olive oil
Directions:
- Stir together vinegars, tamarind, honey, and saffron in a microwave safe bowl, and microwave for 1 minute.
- Stir until tamarind is dissolved.
- In a blender, Puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin.
- Pour mixture into a bowl and stir in oil.
- Refrigerate until ready to use.
2007
01.23
Posted in Salsa Sauces & Marinades | No Comments »
Ingredients:
- 1/3 cup white vinegar
- 1/2 cup soy sauce
- 4 cloves of garlics, minced (or zested if you can)
- 2 limes, juiced
- 1/2 cup olive oil
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp ground white pepper
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp paprika
Directions:
- Blend well with a whisk
- Marinate for 1-2 hours before grilling
2007
01.23
Posted in Fish | No Comments »
Man! My photos seem to be getting worse with every post. Anyway, here it is. It was good!
Ingredients:
- 3/4 c. Italian seasoned bread crumbs
- 2 (1 oz.) package dry Ranch-style dressing mix
- 5 tbsp. olive oil + more for frying.
- 1 lb. tilapia fillets, cut in strips about 3-4″ long and 1 1/2″ wide.
- 1 package corn tortillas (about 12-15)
- 1 c. shredded cheese (optional)
- Roasted Tomato Chipotle Puree
- Guacamole
- Onion Lime Relish
Directions:
- Place the bread crumbs in a bowl. In a shallow dish, mix the dressing mix and oil to form a paste.
- Coat the tilapia fillets with the paste, then dredge in the bread crumbs to lightly coat.
- Cover the bottom of a skillet with approximately 1/4″ – 1/2″ of olive oil. Heat oil on medium heat.
- Place the fillets in the skillet, and cook 5 minutes on each side, or until golden brown and easily flaked with a fork. Place fillets on a plate covered in paper towls to drain.
- Heat corn tortillas in hot oil for 2-3 seconds on each side and place on a plate with paper towels to drain.
- Place one or two Tilapia fillets on a corn tortilla and top with cheese, Chipotle puree, guacamole and onion lime relish. Em, em good!!!
2007
01.21
Posted in Poultry | No Comments »
This is your pretty standard fried chicken but standard as it may be, it is quite good!
For a little spice you might try adding some Cayenne pepper to the breading mixture.
Ingredients:
- 2 (2-3 lb) whole chickens, cut into pieces
- 3 c. all-purpose flour
- 5 tbsp seasoned salt
- 3 tbsp garlic powder
- salt & pepper, to taste
- 4 eggs, beaten
- 1 quart vegetable oil for frying
Directions:
- In a shallow plate or bowl, mix the flour, seasoned salt, garlic powder, salt and pepper. Roll or shake the chicken pieces in the flour mixture and place on a platter. Then dip each chicken piece in the egg and roll again in flour mixture.
- In a large skillet, heat oil for frying. Fry coated chicken pieces in hot oil for about 5 minutes on each side.
- Cover skillet and cook on lower heat for about 10 minutes.
- Remove cover, turn up heat and fry for 5 minutes on each side to make chicken crispy. Chicken is done when it is no longer pink inside and its juices run clear. Drain fried chicken on paper towels and keep warm in oven until ready to serve.
2007
01.12
Posted in Salsa Sauces & Marinades | No Comments »
Ingredients:
- 2 cans black eyed peas
- 2 cans black beans
- 2 cans diced green chilies
- 2 cans sweet corn
- 1/2 white onion, diced
- 2 cloves fresh garlic, chopped
- 2 large tomatoes, chopped
- 1 bunch green onion, chopped
- 1 bunch cilantro leaves, chopped
- 1 bottle of Zesty Italian dressing
- fresh ground pepper, to taste
Directions:
- Combine all ingredients and mix very well.
- Refrigerate for on hour before serving with chips. Best if served after refrigerated overnight.
2007
01.07
Posted in Desserts, Pies | No Comments »
I made this super easy pie on Christmas eve. It has a homemade pecan crust that is the pinnacle of nutty flaky goodness. Well..maybe that’s a bit strong but it’s pretty good!
Ingredients:
- 1/2 c. pecans, chopped
- 1/2 c. butter, melted
- 1 c. all-purpose flour
- 3 c. frezen whipped topping, thawed
- 1 (8 oz) package cream cheese
- 1 c. confectioners’ sugar
- 1 (5.9 oz) package instant chocolate pudding mix
- 2 c. milk
- 1 Hershey’s kiss or small piece of chocolate
Directions:
- Mix together pecans, melted butter, and flour. Pat into the bottom and up the sides of a 9″ pie plate. Bake at 350° until lightly browned. Remove from the oven, and set aside to cool.
- In a mixing bowl, blend 1 cup whipped topping, cream cheese, and confectioners sugar until creamy. Spread into cooled crust.
- Whisk together pudding mix and milk. Spread evenly over cheese layer.
- Spread the remaining 2 cups of whipped topping on top.
- Grate the Hershey’s kiss over the top and chill for 1 1/2 to 2 hours.
