Wednesday, December 2, 2009
1 small can diced green chilis (I use Ortega fire roasted)
8 oz. cooked chicken breast, roughly chopped into small pieces (they sell it already cooked and chopped or you can pull a rotisserie chicken)
1-8 oz. block of colby jack cheese, shredded
10-12 small corn tortillas (depending on how full you stuff them)
1 small can sliced black olives
You will need:
small mixing bowl
9x13 baking dish
1. Preheat oven to 350 degrees.
2. In a small bowl mix together chicken, about half of the cheese, green chilis and about 4 oz. of the enchilada sauce. Make sure everything is well coated with sauce.
3. Wrap tortillas in a clean, very wet towel (this will soften them) microwave for 45 seconds.
4. pour enough red sauce in baking dish to coat the bottom.
5. place tortilla on work surface and place two spoonfuls of filling in center. Roll tortilla so it is closed (fold each side towards center) and place in baking dish seam side down. Repeat with the rest of the tortillas placing them very close together in baking dish.
6. pour remaining sauce over enchiladas and top with remaining cheese and olives. bake for about 20 minutes or until cheese is melted.
Wednesday, October 7, 2009
Just got finished making my first chili of the year and it was delicious!!!!!!
Yield: 4-6 Servings
1 lb. lean ground beef
1 yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 can diced tomatoes, no salt added
1 can pinto beans, rinsed
1 can refried beans
1 c. beef stock or broth
2 T. tomato paste
2 T. brown sugar
Cumin To Taste
Chili Powder TT
Tapatio or other hot sauce TT
In large saute pan or dutch oven, brown the beef over med. high heat. When no longer pink add onions and bell peppers and saute until tender, about 3-4 min. add garlic and cook for 30 seconds. Add tomatoes, pinto and refried beans and tomato paste and bring to boil. Reduce heat to simmer and add all spices. The reason I have them all as To Taste is because I don't really measure them I just keep adding until it tastes just right! If you aren't very confident in the kitchen, i'd say start off with a small handfull of each. Remember you can always add but you can't take away. Simmer for about 20 min and chili is nice and thick. Don't forget to check seasoning.
Garnish with shredded cheddar and green onions. Goes great with Tortilla chips or cornbread.
You could also do this in a slow cooker. After browning meat just throw everything in the crock pot.
Saturday, September 26, 2009
8 fl. oz. water
1 c. sugar
6 fresh sage leaves
1. In a small saucepan over med heat cook sugar water and sage leaves until the sugar is completely dissolved into the water. Let cool. *This is called a simple syrup. Adding the sage leaves will infuse their flavor into the syrup.
2. While simple syrup is cooling, puree raspberries in food processor until smooth. Strain if you do not want the seeds in your sorbet.
3. When the simple syrup has cooled, remove sage leaves and while food processor is running pour syrup in until blended.
4. Freeze in ice cream machine according to manufacturers instructions.
*you could also substitute blackberries. They go very nicely with sage.
Tuesday, September 1, 2009
Did anyone else see this film yet? It's really inspired me to get my vidcasts started. I am working on the concept now and hopefully I will have a show for you guys soon!
Thursday, August 20, 2009
- about 20 servings
- Vegetable oil, for deep-frying
- 2 large eggs, beaten to blend
- 2 cups Risotto with Mushrooms and Peas, recipe follows, cooled
- 1/2 cup grated Parmesan
- 1 1/2 cups dried Italian-style bread crumbs
- 2 ounces mozzarella, cut into 1/2-inch cubes
- Pour enough oil in a heavy large saucepan to reach the depth of 3 inches. Heat the oil over medium heat to 350 degrees F.
- Stir the eggs, risotto, Parmesan, and 1/2 cup of the bread crumbs in a large bowl to combine. Place the remaining breadcrumbs in a medium bowl. Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into 1 3/4-inch-diameter balls. Insert 1 cube of mozzarella into the center of each ball. Roll the balls in the bread crumbs to coat.
- Working in batches, add the rice balls to the hot ail and cook until brown and heated through, turning them as necessary, about 4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt. Let rest 2 minutes. Serve hot.
Mushroom Risotto with Peas:
8 cups canned low-salt chicken broth
1/2-ounce dried porcini mushrooms
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
3/4 cup frozen peas, thawed
2/3 cup grated Parmesan
Salt and freshly ground black pepper, optionalBring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 1 hour
- 2 cups canned chickpeas, drained and rinsed
- 1 lemon, juiced
- 2 tablespoons tahini paste
- 1 tablespoon garlic
- 1/4 cup olive oil, plus more, for drizzling
- Freshly ground black pepper
- 1 cup kalamata olives, pitted
- Fresh pita bread
- 1 teaspoon fresh parsley, rough chop
In a food processor, combine the chickpeas, lemon juice, tahini paste, and garlic. Process until smooth. While the processor is running, drizzle in 1/4 cup olive oil, a little at a time. Season with salt and pepper.
Spoon the hummus into large bowl. Drizzle the hummus with olive oil and garnish with olives and fresh parsley. Serve with warm pita bread triangles.
*You can add other things to this to change the flavor. Ex. more lemon to make lemon hummus, more garlic for garlic hummus, roasted red peppers, sundried tomatoes, jalepenos, etc. just remember to add olive oil last.
Tuesday, August 4, 2009
I am so stoked! Oh, don't worry, I will still be blogging!
On a side note, let me know if there's any recipes you guys would like to see. I am always open to suggestions!
Wednesday, July 22, 2009
8oz of your favorite honey
Puree cantaloupe on food processor. While processor is running pour in honey and process until completely smooth.
Freeze in ice cream maker according to manufacturers instructions.
*i made this for a party last night and it was a huge hit. The honey complements the cantaloupe so well!
Thursday, July 16, 2009
24oz. Grape tomatoes
1/2 red onion rough chop
2 cloves garlic
1/2c. grated parmesan cheese
1/4c. Fresh basil
S & P to taste
Pinch of sugar
1Tbsp. Balsamic vinegar reduction
1. Place garlic and onion in food processor, blend until finely chopped
2. Add remaining ingredients and pulse several times until everything is finely chopped
3.Serving suggestion: Spoon onto toasted bread, sprinkle with parmesan and bake until cheese is golden. Or, serve with bruscetta pasta(recipe follows)
BRUSHCETTA PASTA WITH GRILLED CHICKEN FOR 2:
1 whole pounded chicken breast
14oz. Cooked angel hair pasta
2c. Bruscetta mixture
S&P To taste
1.Heat grill to 400F place chicken on grill at a 45 degree angle.cook about 2-3 min and then turn chicken the other way at a 45 degree angle to acheive nice grill marks. Cook another 2-3 min and then flip and cook until no longer pink. (Grill marks aren't necessary on this side) remove from heat.
2. Meanwhile in a saute pan heat bruschetta mixture until hot and toss with cooked angel hair.
3. Plate pasta and top with grilled chicken
4. Drizzle the balsamic reduction over chicken and garnish with a sprig of basil if desired(a squeeze bottle works best for drizzling the balsamic reduction)
*to make balsamic reduction simply place desired amount of balsamic vinegar in a suaucepan over med heat and reduce about 3/4 or until desired consistency is reached. It will thicken more upon cooling so be careful not to over reduce.
*If there are any restaurants you think I should try please let me know and I will write a review on it. I love finding new places to eat!!!!!