Chicken Enchilada's With Green Sauce -- Posted January 22nd
Serves 3 (can be adjusted)
Ingredients:
1 and 1/2 boneless, skinless chicken breast, shredded
6 corn tortillas
2 tablespoons oil -- for pan-frying the tortillas
5 oz shredded Monterey Jack cheese
1/4 cup chopped onion
2 tablespoons butter
2 tablespoons flour
1 cup chicken broth
1/2 cup sour cream
1 can (4 oz.) chopped green chile's
2-3 chopped green onions
1/4 cup fresh cilantro
Preheat oven to 375 degrees. Heat 2 tablespoons of oil in skillet over medium heat. Fry tortillas one at a time for 5 seconds on each side. Fry until soft and pliable, not crunchy. Drain and place in between paper towels to absorb access oil. Set aside. Melt 2 tablespoons butter in a saucepan over low heat. While whisking add 2 tablespoons flour. Allow to come to a boil. Slowly add 1 cup chicken broth. Continue to whisk until the mixture thickens. Add 1/2 cup sour cream, 1 can chopped green chile's. Stir and heat throughly. Do not allow to boil. Divide the chicken, cheese and onion between the tortillas. Roll up each tortilla and place in greased baking pan seam side down. Pour the sauce mixture over the tortillas in pan. Bake for 20 minutes or until heated through. Add remaining cheese and bake for 5 additional minutes. Garnish with chopped green onions, cilantro or toppings of choice.
Original recipe can be found here: AllRecipes.com -- Chicken Enchilada's with Green Sauce
Whole Wheat Banana Bread (no nuts!) - Posted January 29th
Makes 1 9x5 (1/3 cup of applesuace inch loaf.
Ingredients:
1/3 cup vegetable oil - 1/3 cup of applesauce can be used instead of the oil.
1/2 cup honey
1 teaspoon vanilla extract
2 eggs
1 cup mashed bananas - the more you use the more banana-ee it will be.
1 3/4 cups whole wheat flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup hot water
Preheat oven to 325 degrees. In a large bowl, beat oil (applesauce) and honey together. Add eggs and mix well. Stir in bananas and vanilla. Stir in flour and salt. In a seperate small bowl, add baking soda to the hot water, stir to mix, add water to the batter mixture. Stir to blend well. Spread batter in to a GREASED 9x5 inch loaf pan. Bake for 55-60 minutes. Cool on wire rack 30 minutes before slicing.
Note: Icing is optional. Can add 1/2 teaspoon of cinammon.
Chicken Kiev (aka Chicken Cordon Bleu - ish) -- Posted February 4th
This is the original recipe for Chicken Kiev.
Ingredients:
1 tablespoon chopped green onion
1 tablespoon chopped fresh parsley (can also use dry)
1 clove garlic, minced
1/2 of a stick of butter (I used cheese instead of butter)
1 egg, beaten
1 tablespoon water
1/4 cup all-purpose flour
1/2 cup dry bread crumbs
4 skinless, boneless chicken breasts
Salt and Black Pepper
1 tablespoon butter
Preheat oven to 400 degrees. Mix together the green onion, parsley and garlic, set aside. Cut the butter into 2 1/2 inch by 1/2 inch sticks. In a bowl stir together the egg and water. Place flour in a seperate bowl, place bread crumbs in a third bowl, set aside. Place each chicken breast in between two pieces of plastic wrap. Pound chicken until it is 1/4 inch thick. Remove from plastic wrap. Sprinkle with salt and pepper. Divide the green onion mixture in between the chicken breast. Place a stick of the butter (cheese) i nthe center of each piece. Fold in sides and roll from the bottom up. Coat the chicken rolls with the egg mixture, then the flour and then the bread crumbs. For a thicker coating repeat the egg and breadcrumb coating. Place coated chicken rolls in a baking dish, cover and refrigerate for 1-24 hours (1 hour minimum). Once ready to cook, melt 1 tablespoon butter in a skillet. Add chicken rolls. Cook about 5 minutes or until the are golden brown. Turn the rolls to brown on all sides. Return the rolls to the baking dish and bake for 15-18 minutes or until no longer pink. Serve.
Picante Beef Roast -- Posted February 18th
Serves 8 (as written)
Ingredients:
1 beef rump roast or bottom roast (3 pounds), trimmed
1 jar (16 oz) picante sauce
1 can (15 oz) tomato sauce
1 envelope taco seasoning
3 tablespoons cornstarch
1/4 cup water
Cut the roast in half, place in a 5-qt. slow cooker. In a large bowl, combine the picante sauce, tomato sauce and taco seasoning; pour over roast. Cover and cook on low for 8-9 hours or until meat is tender. Remove meat to a serving platter, keep warm. Skim fat from cooking juices, transfer 3 cups to a small saucepan. Bring liquid to a boil. Combine cornstarch and the water until smooth. Gradually stir into pan. Bring to a boil, cook and stir for 2 minutes or until thickened. Slice roast, serve with gravy.
Baked Cavatelli -- Posted February 28th
Serves 5-6
Ingredients:
2 1/2 cup dry cavatelli (or any small pasta)
12 ounces italian sausage links (can also use ground beef)
3/4 cup chopped onion
2 cloves garlic, minced
1 26-ounce jar pasta sauce
1 cup shredded mozzarella cheese
1/4 teaspoon black pepper
Preheat oven to 375 degrees. Cook pasta according to package directions; drain and set aside. Chop the sausage in to small chunks. In a large skillet cook the sausage, onion and garlic until the sausage is brown; drain excess fat. In a bowl combine the sauce and 3/4 of the cheese. Add the drained pasta and the sausage mixture to the sauce. Stir gently to combine. Spoon the mixture into a 2 quart baking dish. Bake covered for 25 to 30 minutes or until heated through. Remove from oven, uncover and add remaining cheese. Bake uncovered for an additional 5 minutes or until cheese is melted.
For individual portions spoon the mixture in to 5 or six individual baking dishes. If baking right away place on a baking sheet and cover with foil. If only cooking one at a time cover one dish with foil and place remaining dished is refrigerator. Continue baking as above. Reduce cooking time to 15-20 minutes.
Feta and Rice Stuffed Peppers -- Posted March 24th
1 packet of boil-in-a-bag rice
Enough water to boil the rice in.
2 green bell peppers, halved and seeded
Olive oil
1/4 cup chopped onion OR 2 green onions, sliced
1/2 cup black beans, drained
1/2 cup diced tomatoes, drained
1 teaspoon dried basil
1/2 cup diced tomatoes, drained
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 clove garlic, minced OR 1 cube of garlic
1/2 teaspoon salt
1/2 teaspoon salt
1 pinch black pepper
1/2 cup crumbled feta cheese
Preheat oven to 400 degrees.
In a medium saucepan, bring water to a boil. Boil the rice in the water, approximately 10 minutes. When cooked drain and set aside. While the rice is cooking, cover a baking sheet with foil, place bell peppers sliced side down on sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown. While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the diced tomato and black beans, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves. Return to the oven for 5 minutes. Serve immediately.
Pork Tenderloin with Cornmeal-Herb Crust -- Posted April 6th
Ingredients:
1/4 cup yellow cornmeal
5 tablespoons dried parsley
2 1/2 tablespoons dried sage (can substitute 1 teaspoon basil and 1 teaspoon rosemary)
2 cloves garlic, minces
2 tablespoons olive oil
1 teaspoon salt
1 1 1/4-lb. pork tenderloin
Preheat oven to 500 degrees. Line a baking sheet with foil. Spray with cooking spray. In a large bowl combine cornmeal, parsley, sage, garlic, olive oil and salt, mix well. Pat tenderloin dry. Press cornmeal onto tenderloin, coat completely. Transfer to prepared baking sheet and roast for 10 minutes. Using tongs turn the tenderloin over and roast for another 10-15 minutes. Remove tenderloin from sheet and place on cutting board. Cover loosely with foil, let stand for a few minutes before slicing and serving.
Skillet Ravioli -- Posted April 23rd
Ingredients:
2 cups pasta sauce of your choice
1/4 teaspoon sugar
1/3 cup water
Salt and Pepper
1 9-ounce package frozen ravioli
1 large egg, lightly beaten
1 15-ounce carton ricotta cheese
1/4 cup grated parmigiano-reggiano cheese
1 10-ounce package frozen spinach, thawed and drained
Add the pasta sauce, sugar, and water to a skillet. Bring to a boil over low medium heat. Add salt and pepper if desired. Stir in the ravioli. Reduce the heat; cover and cook, stirring occasionally, for about 5 minutes or until tender. Add the egg, ricotta cheese and grated cheese to a bowl and stir to combine. Top the ravioli with the spinach and then spoon the cheese on top of the spinach. Cover and cook over low heat for about 10 minutes or until the cheese is set.
Steak Tacos with Cucumber-Avocado Salsa -- Posted August 5th
Ingredients for Steak Tacos:
1 tablespoon chili powder
2 cloves garlic, minced
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
pinch of cayenne pepper
1 1/4 lbs top sirloin steaks
tortillas
1/2 cup chopped fresh cilantro
1 lime, cut into wedges
Add 2 tablespoons olive oil to a non-stick skillet, heat. In a small bowl stir together the chili powder, garlic, cinnamon, salt and cayenne. Rub the spice mixture onto the steaks. Place the steaks in the skillet and cook until desired doneness. Remove and let sit for 5 minutes. Carve into thin slices.
Ingredients for Cucumber-Avocado Salsa:
1 medium cucumber, seeded and diced.
2 medium firm ripe avocados, peeled, pitted and diced
1/2 red onion, diced
juice of 2 limes
salt to taste
1/4 cup chopped fresh cilantro
3 jalepeno peppers, seeded and finely chopped, or to taste
Combine all the ingredients together in a bowl. Toss gently to combine.
Warm the tortillas in the skillet, top with steak, salsa, extra cilantro, and lime juice.
Preheat oven to 400 degrees.
In a medium saucepan, bring water to a boil. Boil the rice in the water, approximately 10 minutes. When cooked drain and set aside. While the rice is cooking, cover a baking sheet with foil, place bell peppers sliced side down on sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown. While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the diced tomato and black beans, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves. Return to the oven for 5 minutes. Serve immediately.
Pork Tenderloin with Cornmeal-Herb Crust -- Posted April 6th
Ingredients:
1/4 cup yellow cornmeal
5 tablespoons dried parsley
2 1/2 tablespoons dried sage (can substitute 1 teaspoon basil and 1 teaspoon rosemary)
2 cloves garlic, minces
2 tablespoons olive oil
1 teaspoon salt
1 1 1/4-lb. pork tenderloin
Preheat oven to 500 degrees. Line a baking sheet with foil. Spray with cooking spray. In a large bowl combine cornmeal, parsley, sage, garlic, olive oil and salt, mix well. Pat tenderloin dry. Press cornmeal onto tenderloin, coat completely. Transfer to prepared baking sheet and roast for 10 minutes. Using tongs turn the tenderloin over and roast for another 10-15 minutes. Remove tenderloin from sheet and place on cutting board. Cover loosely with foil, let stand for a few minutes before slicing and serving.
Skillet Ravioli -- Posted April 23rd
Ingredients:
2 cups pasta sauce of your choice
1/4 teaspoon sugar
1/3 cup water
Salt and Pepper
1 9-ounce package frozen ravioli
1 large egg, lightly beaten
1 15-ounce carton ricotta cheese
1/4 cup grated parmigiano-reggiano cheese
1 10-ounce package frozen spinach, thawed and drained
Add the pasta sauce, sugar, and water to a skillet. Bring to a boil over low medium heat. Add salt and pepper if desired. Stir in the ravioli. Reduce the heat; cover and cook, stirring occasionally, for about 5 minutes or until tender. Add the egg, ricotta cheese and grated cheese to a bowl and stir to combine. Top the ravioli with the spinach and then spoon the cheese on top of the spinach. Cover and cook over low heat for about 10 minutes or until the cheese is set.
Steak Tacos with Cucumber-Avocado Salsa -- Posted August 5th
Ingredients for Steak Tacos:
1 tablespoon chili powder
2 cloves garlic, minced
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
pinch of cayenne pepper
1 1/4 lbs top sirloin steaks
tortillas
1/2 cup chopped fresh cilantro
1 lime, cut into wedges
Add 2 tablespoons olive oil to a non-stick skillet, heat. In a small bowl stir together the chili powder, garlic, cinnamon, salt and cayenne. Rub the spice mixture onto the steaks. Place the steaks in the skillet and cook until desired doneness. Remove and let sit for 5 minutes. Carve into thin slices.
Ingredients for Cucumber-Avocado Salsa:
1 medium cucumber, seeded and diced.
2 medium firm ripe avocados, peeled, pitted and diced
1/2 red onion, diced
juice of 2 limes
salt to taste
1/4 cup chopped fresh cilantro
3 jalepeno peppers, seeded and finely chopped, or to taste
Combine all the ingredients together in a bowl. Toss gently to combine.
Warm the tortillas in the skillet, top with steak, salsa, extra cilantro, and lime juice.
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