Encharitos

Mar. 12th, 2016 08:13 am
nverland: (Cooking 2)
[personal profile] nverland
 photo Encharitos.jpg

Encharitos
Serves: 4-6 Prep: 20 Min Cook: 25 Min

Ingredients

1 lb ground beef
6-8 flour tortillas (not the big burrito size)
1 can(s) (16 oz) refried beans
½ c onion, chopped
2 clove garlic, finely chopped
2 tsp ground cumin
1 Tbsp oil
2 can(s) (10 oz) red enchilada sauce
2 c cheddar cheese, grated
Salt and pepper to taste
Sliced black olives and/or chopped onion for garnish, if desired

Directions
1 Add oil to skillet over medium-high heat. Add onion and garlic, stir for a few minutes until onion becomes translucent.
Add ground beef. Break up with spoon and continue to do so and stir until all meat is browned.
Add cumin, salt and pepper. Stir and cook for a few minutes, then taste for seasoning.
2 Add refried beans, and mix to thoroughly combine. Let mixture cool for 10 minutes.
3 Lay one tortilla on a flat surface and spoon 3-4 tablespoons of the mixture and spread over the tortilla. Leave a quarter inch of space around the edge.
Roll up the tortilla and place in a greased 9" x 13" baking dish. Repeat with remaining tortillas. Leave a little space between the rolls if you can. The number of rolls will depend on how much filling you use in each. (Leftover meat mixture can be refrigerated and is great for nachos.)
Pour enchilada sauce over the rolls and covering the rolls completely with sauce. Sprinkle on grated cheese and top with olives and/or onions, if desired.
Bake at 350F, uncovered, for 20-30 minutes. It’s done when the cheese is melted and the sauce is bubbling around the sides.
nverland: (Christmas Wreath)
[personal profile] nverland
 photo Browned Sage Butter Chicken Piccata with Mushroom Pasta.jpg

Browned Sage Butter Chicken Piccata with Mushroom Pasta.
Prep time: 15 MINUTES cook time: 30 MINUTES total time: 45 MINUTES yields: SERVES 4

Ingredients
4 small and thin chicken breasts OR 2 chicken breasts, butterflied and then cut in half
Salt + pepper, to taste
Flour, for dredging (about 1/3 cup)
6 tablespoons butter, divided
5 tablespoons olive oil
1/3 cup fresh lemon juice
½ cup wine
¼ cup fresh sage
Pinch of fresh nutmeg
Pasta
3 tablespoons olive oil
3 cup mixed mushrooms
1 clove garlic, minced or grated
¼ teaspoon cayenne pepper, or more to taste
Salt and pepper, to taste
1 pound Pappardelle or other egg pasta
1 cup freshly grated parmesan cheese
½ cup fresh grated manchego cheese,
¼ cup heavy cream
2 tablespoons fresh parsley, chopped

Instructions
Season chicken with salt and pepper. Place the flour in a shallow bowl and dredge the chicken through the flour, shaking off any excess. Place on a plate. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When the butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When the butter and oil start to sizzle, add the other 2 pieces of chicken and repeat as directed above. Remove pan from heat and place the chicken on a plate. Into the pan add the remaining butter and sage, allow the butter brown and bubble. Once the butter has browned, remove the sage to a paper towel lined plate. Set aside. To the skillet with the butter, add the lemon juice, and wine. Return to stove and bring to low boil, scraping up brown bits from the pan for extra flavor. Stir in the nutmeg. Taste and season with salt + pepper. Return all the chicken to the pan and simmer for 5 minutes or until warmed through. Keep warm on the stove. Meanwhile, make the pasta. Bring a large pot of salted water to a boil and boil the pasta until al dente. While the water comes to a boil, heat another large skillet over high heat, add the olive oil. Once hot, sprinkle in the mushrooms in a single layer. Don’t stir them! Let them sizzle until they have caramelized on the bottom, about 2 minutes. When the bottoms are caramelized, toss them once and season with salt and pepper, to taste. Continue to cook without stirring for about 5 minutes. Add the garlic, cook for about 1 minute. Add two tablespoons butter and the cayenne. When the pasta is done cooking, add it to the pan with the mushrooms and toss well. Add the parmesan cheese, manchego and cream, toss until a thick sauce is created. Remove from the heat and stir in the parsley. To serve, divide the pasta among plates and top with chicken + crisp sage. Drizzle the pan sauce from the chicken over the meal. Serve with parmesan.
nverland: (Cooking 1)
[personal profile] nverland
Cheeseburger in Paradise Pie

Ingredients:

1 lb lean ground beef
1 large onion (chopped)
½ teaspoon of seasoned salt
½ teaspoon of garlic powder
A dash or Worcester sauce
1 cup of shredded cheddar cheese
1 cup of milk
½ cup of Original Bisquick mix
2 eggs

Directions:

Heat oven to 400°F.
Spray a 9 inch pie plate with non-stick cooking spray
Cook beef and chopped onion in a skillet over medium about 10 minutes or until beef is brown. Drain excess fat.
Stir in salt, garlic powder and Worcester sauce and then spread in pie plate
Next, sprinkle the shredded cheese on top of the beef
In a small bowl, whisk together the milk, eggs and Bisquick. Make sure you try to get as many lumps out as you can. Pour over meat mixture.
Bake in oven for 25 minutes or until a knife comes out clean
Serves 4-5 people
nverland: (cooking 3)
[personal profile] nverland
Bob Keeshan’s Raspberry Chicken

4 skinned, boned, whole chicken breasts
1 cup dry white wine
2 cups dairy sour cream
2 tablespoons raspberry jam
2 tablespoons raspberry syrup
1 tablespoon raspberry vinegar
Fresh red raspberries
Watercress

Slice chicken diagonally into long 1-inch strips. Heat wine to boiling in large frypan. Add chicken. Cook over medium heat, stirring occasionally, until chicken is thoroughly cooked, 5 to 6 minutes. Using slotted spoon, remove chicken; arrange in center of serving platter. Keep warm.

Combine sour cream, jam, syrup and vinegar in medium saucepan. Cook over medium hear, stirring constantly, until thoroughly heated.

To serve, spoon half of sauce over chicken. Pass remaining sauce. Garnish with fresh raspberries and watercress.

(Bob Keeshan was Captain Kangaroo, and the original Bozo the Clown)
nverland: (Cooking 1)
[personal profile] nverland
 photo Jameson Whiskey Blue Cheese Burger with Guinness Cheese Sauce  Crispy Onions..jpg

Jameson Whiskey Blue Cheese Burger with Guinness Cheese Sauce + Crispy Onions.
Prep time: 30 MINUTES cook time: 30 MINUTES total time: 1 HOUR yields: 4 GOOD SIZE BURGERS

Ingredients

Crispy Onions
2 large white onions, halved and then sliced very thin
2 cups buttermilk
2 cups flour
1 tablespoon kosher salt
Pinch of pepper + cayenne pepper
Oil, for frying

Whiskey Glaze
¼ cup whiskey
¼ cup ketchup
2 tablespoons soy sauce
2 tablespoons honey
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
¼ teaspoon cayenne pepper, or to taste
¼ teaspoon pepper

Burgers
1 ½ pounds ground beef
4 ounces blue cheese, cut into 4 cubes
Salt and pepper, for sprinkling
4 good quality buns, toasted

Guinness Cheese Sauce
4 tablespoons unsalted butter
4 tablespoons flour
½ cup Guinness beer
½-1 cup milk
8 ounces sharp cheddar cheese
Salt and pepper, to taste

Instructions

To make the crispy onions, add the sliced onions to a large bowl and pour the buttermilk over top. Use your hand to submerge the onions in the buttermilk. Allow the onions to sit in the buttermilk 10-30 mins. Meanwhile add the flour, salt and a pinch of both cayenne and pepper to a bowl and give it a good toss. When ready to fry the onions heat a large pot of oil until it reaches 375 degrees F. or until a pinch of flour sizzles when sprinkled over the pot. Remove a handful of onions from the buttermilk and place them into the flour mixture. Coat the onions in the flour mixture, and then tap them on the inside of the bowl to shake off the excess. Carefully drop the onions into the hot oil. With a spoon, fiddle with them a bit just to break them up. Watch the onions closely as they cook quickly. After about 1 or 2 minutes, they should be golden brown, remove from the oil and place on a paper towel-lined plate. Repeat with the remaining onion slices. Onions are best served right away, but can be reheated in a 300 degree oven for 5 minutes, watching them closely and making sure they do not burn. To make the whiskey glaze, add the whiskey, ketchup, soy sauce, honey, mustard, Worcestershire, cayenne and pepper to a small saucepan. Bring to a boil and then reduce the heat to a simmer. Simmer 5 minutes or until the sauce has thickened slightly. Keep warm over low heat until ready to serve (or store in the fridge and warm before serving).To make the burgers, divide the meat into 4 sections. Place a cube of blue cheese in the center of each and then in close the cheese in the meat forming 4 patties. Place the patties on a plate. Preheat the grill or a grill pan to medium high heat, once hot, season the burgers with salt and pepper and then grill until your desired doneness. About 4-5 minutes per side for medium rare. Remove the burgers from the grill and cover with foil to allow the burgers to rest while you prepare the cheese sauce. To make the cheese sauce, heat a medium saucepan over medium heat. Add the butter, and once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until mixture gets a bit golden in color. Add the beer and ½ cup milk, stir and turn down heat to low. Continue stirring until milk thickens. Add in the cheddar cheese and continue to stir until mixture is smooth. If the sauce seems too thick, thin with more milk. Season with salt and pepper. To serve, place each burger on a toasted bun. Top with a good amount of whiskey glaze and cheese sauce. Add those crispy onions and then the top bun…give it a good squash and eat.
nverland: (Cooking 1)
[personal profile] nverland
Chianti Burgers with Caramelized Onions

½ cup white wine vinegar
¼ cup sugar
One 14-ounce can diced tomatoes
1 small red bell pepper, finely chopped
1 teaspoon finely grated fresh ginger
Kosher salt
Freshly ground pepper
2 tablespoons extra-virgin olive oil, plus more for brushing
2 medium onions (1 pound), thinly sliced
1 tablespoon minced sage
Four 4-inch focaccia squares, split horizontally
1 ½ pounds ground beef chuck
4 slices of young Pecorino cheese (4 ounces)

In a small saucepan, combine the vinegar and sugar and cook over moderate heat, stirring occasionally, until a medium amber caramel forms, 8 to 10 minutes. Carefully add the tomatoes and red pepper and cook, stirring occasionally, until the mixture is very thick, about 20 minutes. Transfer to a blender and puree. Strain the ketchup through a sieve. Stir in the ginger and season with salt and pepper.
In a large skillet, heat the 2 tablespoons of olive oil. Add the onions and cook over moderately low heat, stirring, until golden, 15 minutes. Stir in the sage and keep warm.
Preheat the oven to 475°. Heat a griddle. Lightly brush the griddle with oil and toast the focaccia on it until lightly golden, 1 to 2 minutes per side. Transfer the focaccia to plates.
Gently shape the ground beef into four ½-inch-thick patties and season with salt and pepper. Griddle the burgers over high heat until browned, 1 minute per side. Transfer to a baking sheet and top each one with a slice of cheese. Bake for 5 minutes for medium-rare. Set the burgers on the focaccia and top with the onions and a dollop of the ketchup. Close the burgers and serve.
[identity profile] alexcat.livejournal.com
Easy BBQ Ribs

Savory, tender, juicy, and slow-cooked to perfection, this recipe for Easy BBQ Ribs is our newest and best. Made with our homemade Rib Rub and Fancy Barbecue Sauce, this dish is finger-licking good.

Yield:
MAKES 4 to 6 servings
Total time: 13 Hours, 45 Minutes

Recipe Time
Hands-on: 30 Minutes
Total: 13 Hours, 45 Minutes


Ingredients
1 slab baby back pork ribs (3 1/2 to 4 lb.)
*Rib Rub, divided
1/2 cup pineapple juice
2 teaspoons rice vinegar $
1 teaspoon minced garlic
Fancy Barbecue Sauce

Preparation
1. Rinse slab, and pat dry with paper towels. Remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off. (This will make ribs more tender.) Reserve 1/2 Tbsp. Rib Rub; sprinkle both sides of ribs with remaining rub. Wrap ribs in plastic wrap; chill 8 to 12 hours.
2. Stir together pineapple juice, next 2 ingredients, and reserved 1/2 Tbsp. Rib Rub in a 6 qt. slow cooker. Cut slab in half, and stack halves in slow cooker. Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 4 to 5 hours or until ribs are tender.
3. Preheat broiler with oven rack 10 inches from heat. Remove ribs from slow cooker, and place in a single layer in a heavy-duty aluminum foil-lined jelly-roll pan. Brush both sides of ribs with **Fancy Barbecue Sauce. Broil ribs 2 to 3 minutes on each side or until caramelized. Serve with remaining barbecue sauce.
Note:
Ribs may be cooked entirely on LOW for 6 to 7 hours or until tender.

*Rib Rub:
2 tablespoons dark brown sugar
1 1/2 tablespoons smoked paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper $
1/4 teaspoon ground red pepper
1/4 teaspoon ground ginger
Preparation
Stir together dark brown sugar, smoked paprika, ground cumin, kosher salt, garlic salt, onion salt, dry mustard, freshly ground black pepper, ground red pepper, and ground ginger.

**Fancy BBQ sauce:
Ingredients
1 cup tomato-based bottled barbecue sauce
1/4 cup honey
1 1/2 teaspoons apple cider vinegar
1/4 teaspoon dry mustard
1/4 teaspoon dried crushed red pepper
Preparation
Stir together barbecue sauce, honey, apple cider vinegar, dry mustard, and dried crushed red pepper in a small saucepan. Bring to a boil over medium heat, stirring often; boil 1 minute. Remove from heat. Cover to keep warm.
Note:
We tested with KC Masterpiece Original Barbecue Sauce.
nverland: (4th-Celebrate Freedom)
[personal profile] nverland
Fourth of July BBQ’d Cornish Hens

3 cl Garlic, minced
1 Tbl Seasoned salt
½ c Oil
1 c Fresh lemon juice
12 tsp Italian Salad dressing
½ c Chopped onions
1 Pepper
1 tsp Crushed thyme
4 Rock Cornish Hens, giblets removed

Blend garlic, seasoned salt, oil, lemon juice, dressing, onions, pepper, and thyme. Marinate the
birds overnight in the refrigerator.
Cut the birds lengthwise.
Cook on outside grill, bone side down 10 minutes, flesh side down 5 minutes, alternating 10
minutes and 5 minutes in this manner for about an hour and basting with marinade frequently (at
least every 5 minutes) while barbequing.
Serves 8.
If it’s raining and you can’t get outside to barbecue, just use the oven method:
Preheat oven to 400 degrees.
Place skin side up in a shallow pan, baste with marinade, cover with foil and roast for 30 minutes.
Remove foil and brush with marinade again. Roast again uncovered for 20-30 minutes (brush
with marinade again after about 10 minutes).
Test for doneness: drumsticks should be soft and juices should not be tinged with pink when you
pierce the thickest part of the thigh with a fork.
nverland: (Cooking 2)
[personal profile] nverland
 photo 50-Pabelloacuten Criollo Shredded Beef with Rice and Beans Venezuela.jpg

Pabellón Criollo (Shredded Beef with Rice and Beans) (Venezuela)

1 ½ lbs (675 g) flank steak
6 Tbs (90 ml) olive oil
2 carrots, chopped
2 ribs celery, chopped
2 red bell peppers (capsicums), cored, seeded,
and cut into thin strips
1 large onion, chopped
1 28-ounce (790 g) can whole tomatoes with their liquid
2-4 cloves garlic, finely chopped
Salt and freshly ground pepper to taste
Black beans for garnish (see below)
Cooked white rice for garnish
Fried plantains for garnish (optional)
Fried eggs for garnish (optional)

Combine all the ingredients in a large pot. Add just enough
water to cover the meat and bring to a boil. Reduce the heat
and simmer covered until the beef is very tender, about 2 hours.
Remove the beef and shred it with a pair of forks. Return the
beef to the pot and keep warm until ready to serve. Serve with
black beans and rice, and garnish with fried plantains and/or
fried eggs if desired. Serves 6 to 8.

Black Beans

¼ lb (225 g) bacon, chopped
1 large onion, chopped
2-4 cloves garlic, chopped
2 15-ounce (425 g) cans black beans, rinsed and drained
1 15-ounce (425 g) can diced tomatoes
Salt and freshly ground pepper to taste

Fry the bacon in a large saucepan over moderate heat until
almost crisp, about 10 minutes. Add the onion and garlic
and saute until the onion is tender, about 5 minutes. Add the
remaining ingredients and simmer until the mixture has
thickened slightly, about 10 minutes. Serves 6 to 8.
[identity profile] alexcat.livejournal.com
Easy BBQ Ribs


Savory, tender, juicy, and slow-cooked to perfection, this recipe for Easy BBQ Ribs is our newest and best. Made with our homemade Rib Rub and Fancy Barbecue Sauce, this dish is finger-licking good.

Yield:
MAKES 4 to 6 servings
Total time: 13 Hours, 45 Minutes

Recipe Time
Hands-on: 30 Minutes
Total: 13 Hours, 45 Minutes

Ingredients
1 slab baby back pork ribs (3 1/2 to 4 lb.)
Rib Rub, divided *
1/2 cup pineapple juice
2 teaspoons rice vinegar $
1 teaspoon minced garlic
Fancy Barbecue Sauce **

Preparation
1. Rinse slab, and pat dry with paper towels. Remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off. (This will make ribs more tender.) Reserve 1/2 Tbsp. Rib Rub; sprinkle both sides of ribs with remaining rub. Wrap ribs in plastic wrap; chill 8 to 12 hours.
2. Stir together pineapple juice, next 2 ingredients, and reserved 1/2 Tbsp. Rib Rub in a 6 qt. slow cooker. Cut slab in half, and stack halves in slow cooker. Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 4 to 5 hours or until ribs are tender.
3. Preheat broiler with oven rack 10 inches from heat. Remove ribs from slow cooker, and place in a single layer in a heavy-duty aluminum foil-lined jelly-roll pan. Brush both sides of ribs with Fancy Barbecue Sauce. Broil ribs 2 to 3 minutes on each side or until caramelized. Serve with remaining barbecue sauce.
Note:
Ribs may be cooked entirely on LOW for 6 to 7 hours or until tender.

*Rib Rub:
2 tablespoons dark brown sugar
1 1/2 tablespoons smoked paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper $
1/4 teaspoon ground red pepper
1/4 teaspoon ground ginger
Preparation
Stir together dark brown sugar, smoked paprika, ground cumin, kosher salt, garlic salt, onion salt, dry mustard, freshly ground black pepper, ground red pepper, and ground ginger.


**BBQ sauce:
Ingredients
1 cup tomato-based bottled barbecue sauce
1/4 cup honey
1 1/2 teaspoons apple cider vinegar
1/4 teaspoon dry mustard
1/4 teaspoon dried crushed red pepper
Preparation
Stir together barbecue sauce, honey, apple cider vinegar, dry mustard, and dried crushed red pepper in a small saucepan. Bring to a boil over medium heat, stirring often; boil 1 minute. Remove from heat. Cover to keep warm.
Note:
We tested with KC Masterpiece Original Barbecue Sauce.
nverland: (Cooking 2)
[personal profile] nverland
 photo 04-Keshi Yena Stuffed Cheese - Aruba.jpg

Keshi Yena (Stuffed Cheese) - Aruba

1 4 - 5-pound (1.8 - 2.3 Kg) edam or gouda cheese
2 Tbs (30 ml) butter
2 lbs (900 g) chopped chicken meat or ground beef
1 onion, chopped
1 clove garlic, finely chopped
1 green bell pepper (capsicum), cored, seeded,
and chopped
2-3 tomatoes, chopped
½ cup (125 ml) raisins or chopped prunes
¼ cup (60 ml) sliced green olives
1 Tbs (15 ml) capers
1 Tbs (15 ml) chopped parsley
1 Tbs (15 ml) tomato paste
1 Tbs (15 ml) Worcestershire sauce
Salt and freshly ground pepper to taste
Cayenne pepper or hot sauce to taste
5 eggs, beaten


Remove and discard the wax coating on the cheese and slice
off the top to form a lid. Gently scoop out the inside of the
cheese with a spoon or melon baller (save for a different use),
leaving a hollow shell about ½-inch (1 cm) in thickness. Set
aside. Heat the butter in a large pot over moderate heat and
saute the chicken or ground beef until browned, about 5 minutes.
Add the remaining ingredients except the eggs and simmer for
20 minutes. Remove from the heat and stir in 4 of the eggs.
Spoon into the cheese shell and replace the top, spreading it
with the remaining egg to form a seal. Grease a shallow baking
dish and add about 1 inch (3 cm) of water. Place the cheese
in the baking dish and bake in a preheated 350F (180C) oven
for 1 hour. The cheese will melt but should retain most of its
shape because it is supported by the stuffing. To serve, cut
into wedges. Serves 6 to 8.
nverland: (Cooking 2)
[personal profile] nverland
 photo 03-Carbonada Criolla Beef Stew in a Pumpkin - Argentina.jpg

Carbonada Criolla (Beef Stew in a Pumpkin) - Argentina

3 Tbs (45 ml) butter
2 cloves garlic, finely chopped
1 large onion, chopped
2 tomatoes, coarsely chopped
1 green bell pepper (capsicum), cored, seeded
and chopped
1 ½ lb (675 g) tender beef, cut in cubes
Salt and freshly ground pepper to taste
3 white potatoes, peeled and diced
3 sweet potatoes, peeled and diced
2 cups (500 ml) beef stock, or red wine
8 peach halves (fresh or canned)
4 ears of corn on the cob, cut into 1-inch (2 cm) pieces
1 6 to 8 lb (3 to 4 kg) pumpkin, top removed and
seeds and membranes removed

Heat the butter in a large, heavy pot over moderate heat. Add
the garlic and onion and cook for 5 minutes, until tender but
not browned. Add the tomatoes, pepper, beef, salt and pepper
and let cook for 15 minutes, stirring occasionally. Add the
potatoes and sweet potatoes and stock or wine. Stir and lower
the heat and simmer for 45 minutes, stirring occasionally and
adding more liquid if necessary. Add the peach halves and the
corn and simmer for an additional 15 minutes. Meanwhile,
butter the rim of the pumpkin and salt and pepper the inside
liberally. Place in a large oven proof serving dish and bake in a
350F (180C) oven for 20 to 30 minutes, until the flesh is tender
but still firm and still offers resistance to a fork. Do not allow the
pumpkin to become too soft or it will collapse. Fill the pumpkin
with the stew and serve immediately, including some of the
cooked pumpkin with each portion. Serves 6 to 8.

Hint: Recommend you bake and serve the pumpkin in the same
dish to avoid breaking the pumpkin by handling it, and in a dish
large enough to hold the stew in case the pumpkin bursts.
nverland: (Cooking 2)
[personal profile] nverland
 photo 01-Kabuli Pulaw Kabul-Style Pilaf - Afghanistan.jpg

Kabuli Pulaw (Kabul-Style Pilaf) - Afghanistan

½ cup (125 ml) olive oil
1 onion, chopped
2 lbs (900 g) lamb, trimmed of excess fat and
cut into bite-size pieces
½ tsp (2 ml) ground cumin
½ tsp (2 ml) garam masala or curry powder
¼ tsp (1 ml) ground cinnamon
¼ tsp (1 ml) ground cloves
¼ tsp (1 ml) ground cardamom
Salt and freshly ground pepper to taste
3 cups (750 ml) water
2 carrots, cut into matchstick-shaped pieces
1 cup (250 ml) raisins
1 cup (250 ml) blanched almonds
2 cups (500 ml) basmati rice

Heat half the oil in a heavy pot over moderate heat and sauté
the onion and lamb until the lamb is browned, about 5 minutes.
Add the spices and water and bring to a boil. Reduce the heat
and simmer covered until the lamb is tender, 30 to 45 minutes.
Heat the remaining oil in a separate pot over moderate heat
and sauté the carrots until tender, about 5 minutes. Remove
the carrots with a slotted spoon and set aside. Fry the raisins
in the same oil until they puff up. Remove and set aside. Fry
the almonds until they turn golden brown. Remove and set
aside. When the lamb is done, remove it and set aside. Add
the rice to the liquid remaining in the pot and simmer tightly
covered for 20 minutes. Transfer the cooked rice to a baking
dish and top with the lamb. Bake in a preheated 300F (150C)
for 20 minutes. Transfer the lamb to a serving plate and cover
it with the rice, forming it into a mound. Sprinkle with the carrots,
raisins, and almonds. Serves 6 to 8.
nverland: (Cooking 2)
[personal profile] nverland
Sweet & Sour Chicken with Brown Rice

Ingredients:

2 cups instant brown rice
¼ cup seasoned rice vinegar
2 tablespoons reduced-sodium soy sauce
2 tablespoons cornstarch
2 tablespoons apricot preserves
2 tablespoons canola oil, divided
1 pound chicken tenders, cut into bite-size pieces
4 cloves garlic, minced
2 teaspoons finely grated or minced ginger
1 cup reduced-sodium chicken broth
6 cups bite-size pieces of vegetables, such as snow peas, broccoli and bell peppers
1 5-ounce can sliced water chestnuts, drained

Preparation:

Prepare rice according to the package directions.
Meanwhile, whisk vinegar, soy sauce, cornstarch and apricot preserves in a small bowl. Set aside.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken and cook, undisturbed, for 2 minutes. Continue cooking, stirring occasionally, until no longer pink on the outside and just starting to brown in spots, about 2 minutes more. Transfer to a plate.
Add the remaining 1 tablespoon oil, garlic and ginger to the pan and cook, stirring, until fragrant, 20 to 30 seconds. Add broth and bring to a boil, stirring constantly. Add vegetables, reduce heat to a simmer, cover and cook until the vegetables are tender-crisp, 4 to 6 minutes. Stir in water chestnuts and the chicken. Whisk the reserved sauce and add to the pan. Simmer, stirring constantly, until the sauce is thickened and the chicken is heated through, about 1 minute. Serve with the rice.

Tips:
Ingredient note: Chicken tenders, virtually fat-free, are a strip of rib meat typically found attached to the underside of the chicken breast, but they can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken fingers.”
nverland: (Cooking 1)
[personal profile] nverland
 photo Meatball Bomb 5 layers of flavor.jpg

Meatball Bomb
Prep Time: 30 Min Cook Time: 40 Min

Ingredients

2 lb spicy Italian sausage
1 lb ground beef
16 small cubes of cheese, Asadero or your favorite
3 eggs
1 ½ c jarred Parmesan or 3 cheese
2 tsp McCormick bbq seasoning or your favorite
1 c bbq sauce
16 slice bacon

Directions

1 In one bowl mix together Italian sausage, 2 eggs and 1 c Parmesan cheese.
2 In another bowl mix together ground beef, McCormick’s seasoning, 1 egg and ½ c Parmesan cheese.
3 Cut cheese into about 1" cubes.
4 Use the middle size and large scoops. The middle size for ground beef, the large for sausage.
5 Scoop 16 ground beef scoops. Roll in your hands to make a ball.
6 Then press center down and out, place cheese inside and gently work the meat up and over the cheese. Then roll in hands for a few seconds to tighten it up.
7 Scoop out 16 scoops of Italian sausage with the large scoop.
8 Roll into a ball, then press down and out from center to make a well.
9 Place smaller meatball stuffed with cheese inside. Gently push sausage up and over top of smaller meat ball. Roll in your hands for a few seconds to tighten meat up.
10 Line baking sheet with parchment paper. Lay a slice of bacon on paper, place meatball in center.
11 Then bring bacon up and twist and back down. Tuck under meatball and place little skewer in center.
12 Brush with your favorite BBQ sauce
13 Bake on center rack 325° for 40 min. Serve with potato salad or mac and cheese.
nverland: (Cooking 1)
[personal profile] nverland
 photo 1UP Mushroom- Mushroom Burger-1.jpg -  photo 1UP Mushroom- Mushroom Burger-2.jpg

"1UP Mushroom" Mushroom Burger
Makes 4 burgers

INGREDIENTS FOR THE PATTY:
Half of one white onion
2 large Portobello mushroom caps (or 6-8 ounces of whatever mushroom you like)
1 tsp. of kosher salt
1 egg
1 tbs. of pancake mix
1 tsp. of minced garlic
Black ground pepper to taste
(or use the veggie burger of your choice-bocca, Morningstar farms, whatever)

INGREDIENTS FOR THE FIXIN’S:
4 large slices of mozzarella cheese
1 tomato, sliced at least quarter inch thick at room temperature
4 spoonful’s of pesto
*optional: mayonnaise

INGREDIENTS FOR THE BUNS
4 *very round* rustic crusty buns
1/2 tsp. green food coloring
1 tsp. of water
4 large slices of mozzarella cheese for the circle decoration
nverland: (cooking 3)
[personal profile] nverland
 photo 15-PANKOBAKEDAVOCADOTACOS.jpg

PANKO BAKED AVOCADO TACOS
PREP TIME 15 mins COOK TIME 15 mins TOTAL TIME 30 mins Serves: 3-4

INGREDIENTS
PANKO AVOCADOS
2 large ripe avocados
2 Tbsp olive or avocado oil
2 Tbsp plain, unsweetened almond milk
3/4 cup panko bread crumbs
1/4 tsp each salt + pepper
1/2 tsp cumin
1/2 tsp garlic powder

FOR SERVING
6-8 corn or flour tortillas
3/4 cup cooked Pinto or Black Beans
2 radishes, very thinly sliced and quick pickled with 1/2 cup red wine vinegar (see instructions)
Lime juice
Fresh cilantro, chopped
Hot Sauce and/or salsa

INSTRUCTIONS
Preheat oven to 450 degrees, line a baking sheet with foil, and prepare dipping stations by whisking together almond milk and oil in a shallow bowl, and mixing panko bread crumbs and spices in another shallow bowl.
Halve avocados and carefully use a large knife to cut into the pits, twist and remove. Then lay avocado halves skin side down and cut into 3 equal parts. Each avocado should yield 6 pieces. Repeat until you have 12 pieces. Gently peel away skin.
Dip avocados first into almond-olive oil mixture, then transfer to the panko-spice mixture and use a spoon to gently coat. Carefully transfer to foil-lined baking sheet and repeat until all avocados are coated.
Bake for 10-12 minutes, or until lightly browned on the exterior.
While avocados are baking, prep toppings. Warm beans + season to taste, slice lime, chop cilantro.

PICKLED RADISHES: Add 1/4 cup red wine vinegar + 1 Tbsp sugar + pinch sea salt + a dash of water to a mixing bowl and stir to combine. Add thinly sliced radishes and set in the fridge to chill. They only need 5-10 minutes to infuse, but the longer they set the crispier, the tangier they’ll get.
When avocados are done baking, remove from oven and immediately assemble tacos. They taste best when fresh.
Leftovers do not store well, so only make as many avocados as needed.

NOTES
* Nutrition information is a rough estimate for 1 of 4 servings WITHOUT any additional toppings (just the avocados + taco shells).
NUTRITION INFORMATION
Serving size: 2 tacos Calories: 400 Fat: 28g Saturated fat: 5.5g Carbohydrates: 34g Sugar: 2.1g Sodium: 319mg Fiber: 9.2g Protein: 6.1g
nverland: (cooking 3)
[personal profile] nverland
Ham and Apple Breakfast
Makes 12 servings.

What You Need
• 1 4-pound to 5-pound ham
• 5 Granny Smith apples, peeled, sliced
• 4 tablespoons butter, melted
• ½ cup brown sugar
• 2 teaspoons dry mustard

What To Do
1. Place ham in center of crockpot.

2. Evenly surround ham with apple slices.

3. In small bowl, combine melted butter, brown sugar and mustard. Mix, then drizzle over ham and apples.

4. Cover; cook 10-12 hours on low heat.

Serving suggestion: Remove ham to serving platter and arrange apples around ham on platter. Slice and serve.
nverland: (Cooking-box-nverland)
[personal profile] nverland
Sour Cream and Bacon Crockpot Chicken
Prep time: 15 mins Cook time: 8 hours Total time: 8 hours 15 mins
Serves: 8

Ingredients
8 bacon slices
8 boneless, skinless chicken breasts
2 (10 oz) cans cream of mushroom soup
1 cup sour cream
½ cup flour (all purpose or gluten free blend)
Salt and pepper to taste

Instructions
Place the bacon in a large skillet and cook over medium-low heat until some of the fat is rendered. Be sure that the bacon is still pliable and not crisp. Drain on paper towels. If you use this method, reduce the flour to ¼ cup. Or don’t cook the bacon and proceed with the recipe.
Then wrap one slice of bacon around each boneless chicken breast and place in a 4-5 quart crockpot.
In medium bowl, combine condensed soups, sour cream, and flour and mix with wire whisk to blend. Pour over chicken.
Cover crockpot and cook on low for 6-8 hours until chicken and bacon are thoroughly cooked. You may want to remove the chicken and beat the sauce with a wire whisk so it is very well blended.
Pour sauce over chicken.
If you have a newer crockpot, check the chicken at 5 hours. The internal temp should be 160 -170 degrees F.

Notes
Serve over rice, couscous, or wide egg noodles. **Gluten Free** Check labels. You can buy gluten free Cream of mushroom soup although many brands are not.
nverland: (Cooking-box-nverland)
[personal profile] nverland
Crustless Potato Quiche

5 beaten eggs
12 oz. Pkg. Frozen hash browns
1 cup shredded Monterey Jack cheese
1 green onion, chopped
1/2 cup cottage cheese
1/4 tsp. Salt
1/8 tsp. Pepper
Dash of hot sauce
Paprika
6 slices bacon, cooked and crumbled

Combine first 8 ingredients, stir well. Pour into lightly greased 9-inch pie plate. Sprinkle top with paprika. Bake at 350 for 25 minutes or until set. Sprinkle bacon evenly on top. Bake 5 minutes more.

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