Sunday, May 17, 2009

Chicken Enchiladas

1 pkg tortillas
4 chicken breasts (cooked and cubed)
1 can (sm) green chili peppers
1 onion (sm) chopped
2 Cups shredded cheddar cheese
1 can Cream of Chicken Soup
1 (8oz) cream cheese

Combine Chicken, chilies, onions & cheese in bowl (reserve some onions & cheese to put on top). Fill tortillas with above mixture and roll. Place seam side down in greased 9x13 casserole dish. In sauce pan, warm cream of chicken soup and cream cheese. Pour over tortillas and then sprinkle remaining onion & cheese on top. Bake at 350 degrees till bubbly - about 20-30 minutes.

Wednesday, May 13, 2009

Creamy Cucumber Dip

WHAT YOU NEED:
1 pkg. (8 oz.) Cream Cheese, softened
1 cup finely shredded cucumber, well drained
1/2 cup Shredded Swiss Cheese
1/2 tsp. dill weed
1/2 tsp. lemon juice
1/4 tsp. minced fresh garlic
1/4 tsp. salt

MIX all ingredients until well blended; cover.
REFRIGERATE at least 2 hours or until ready to serve.
SERVE with assorted crackers and fresh vegetable dippers.

Versatile Vanilla Cake


Cake Ingredients
• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
• 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups sugar
• 2 large eggs plus 3 large egg yolks
• 2 teaspoons pure vanilla extract
• 1 cup low-fat buttermilk

Whipped frosting
• 3 large egg whites
• 3/4 cup sugar
• Pinch of salt
• 1/3 cup water
• 1/4 teaspoon pure vanilla extract

Cake: Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, and salt.

In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined.

Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.

Place one cake, bottom side up, on a cake stand. Tuck strips of parchment paper underneath. Using an offset-spatula or table knife, spread top with Whipped Frosting. Top with remaining cake; frost top, then sides. (Store unfrosted cakes at room temperature up to 1 day. Once frosted, serve within a few hours.)

Frosting: In a heatproof bowl set over (not in) a saucepan of simmering water, combine 3 large egg whites, 3/4 cup sugar, a pinch salt and 1/3 cup water. Cook over medium, stirring constantly, until sugar has dissolved (or mixture registers 150 on an instant-read thermometer), 2 to 3 minutes.

Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat), about 3 minutes; reduce speed to low, add 1/4 teaspoon pure vanilla extract, and beat just until combined. Use immediately.

TIPS
Chocolate variation: In step 1, reduce flour to 2 cups and add ½ cup unsweetened cocoa powder. Top frosted cake with shaved dark chocolate.

Lemon variation: In step 1, add 1 tablespoon lemon zest to flour mixture. In step 2, omit vanilla extract and beat in 2 tablespoons fresh lemon juice with buttermilk.

While cakes are baking, bring ½ cup sugar and ½ cup water to a boil in a saucepan. Add 1 thinly sliced and seeded lemon and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to waxed-paper-lined plate. Stir ¼ cup fresh lemon juice into syrup.

Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. For frosting, substitute 2 tablespoons fresh lemon juice for vanilla extract. Frost cooled cakes and top with candied lemon slices.

Source: Martha Stewart

Hoisin BBQ Steak-On-A-Stick with Pineapple Salsa


Ingredients
Pineapple Salsa:
1 cup diced fresh pineapple
1/2 cup diced red bell pepper
1/2 cup diced hothouse cucumber
2 teaspoons rice vinegar, optional
1/3 cup ketchup
2 tablespoons hoisin sauce
1 1/4 pounds boneless beef top sirloin steak, cut 1-inch thick
1/2 teaspoon pepper
Salt, optional

Special equipment: 4 (10 to 12-inch) metal skewers
Combine Pineapple Salsa ingredients in small bowl. Set aside.
Preheat broiler.

Combine ketchup and hoisin sauce in a bowl. Reserve some of the sauce in a small bowl and set aside. Cut beef steak into 1-inch pieces. Thread beef pieces evenly onto 4 (10 to 12-inch) metal skewers. Season kabobs evenly with pepper.

Place kabobs on rack in broiler pan so surface of beef is 3 to 4-inches from heat. Brush beef generously with some of reserved sauce mixture. Broil 7 to 9 minutes for medium-rare to medium doneness, turning once and brushing with remaining sauce mixture.

Season beef with salt, if desired. Serve kabobs topped with Pineapple Salsa.

Cook's Tip: 2 beef shoulder top blade (flat iron) steaks (8-ounces each) may be substituted for top sirloin steak. Broiling time remains the same.

Cook's Tip: Regular cucumber may be substituted.

Cook's Tip: For easier preparation, use peeled, cored and sliced fresh pineapple available in the supermarket produce section.

Source: Food Network National Beef Cookoff Winner - Kids in the kitchen

Nuevo Chipotle Beef in Butternut Squash Boats

Ingredients
1 1/2 pounds beef for stew
1/3 cup water
1/4 cup tomato paste
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
2 teaspoons ground chipotle chile pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 medium butternut squash, about 3 pounds
1 1/2 cups water
1 medium tomato, chopped
1 small ripe avocado, cut into cubes, optional
1/4 cup freshly chopped cilantro leaves

Directions
Preheat oven to 325 degrees F.

Place the beef, water, tomato paste, sugar, vinegar, chipotle pepper, cumin, salt and black pepper in stockpot. Cover and bake in 325 degrees F oven 1 3/4 to 2 1/4 hours or until beef is fork-tender.

Meanwhile, cut squash lengthwise into quarters and remove seeds. Place squash cut side down in a 13 by 9-inch glass baking dish, overlapping if necessary. Add water. Bake in the preheated oven for 1 to 1 1/4 hours or until fork-tender.

Place each baked squash quarter onto serving plate. Fill with equal amounts of beef mixture. Top with tomato and avocado, if desired. Sprinkle with cilantro.

Meat may also be served on top of rice rather than the squash boat.

Cook's Tip: 1 tablespoon minced, seeded chipotle pepper in adobo sauce may be substituted for ground chipotle chile pepper.

Cook's Tip: The chipotle beef mixture may also be cooked on the stovetop. Bring beef mixture to a boil. Reduce heat; simmer, covered, 1 3/4 to 2 1/4 hours or until beef is fork-tender.

Source: Food Network National Beef Cookoff Winner

Thursday, May 7, 2009

Stuffed Pepper Casserole

2 cups Minute Rice
2 cans condensed tomato soup
1 lb. uncooked ground beef (turkey can be substituted)
2-3 large green peppers, seeded and sliced into small strips
1 large yellow onion, chopped or 1/2 package frozen chopped onions
1 can diced tomatoes, drained
shredded cheddar cheese (optional)
Black pepper to taste

Preparation
Preheat oven to 400 degrees F. Mix rice and soup thoroughly to cover rice. Add ground beef, green peppers, onion, and tomatoes. Sprinkle with cheese, if desired. Pepper to taste. Place in greased casserole dish, cover and cook for 35 minutes, then uncover and cook for addditional 25 minutes. Make sure rice is cooked thoroughly.

Source: Leslie Kane

Tuesday, May 5, 2009

Watermelon Margaritas

Ingredients

  • 1 teaspoon lime zest
  • 1/2 cup water
  • 1/2 cup sugar
  • 3 tablespoons coarse salt
  • 1 lime wedge
  • 1 cup watermelon puree (*see Cook's Note)
  • 2 tablespoons fresh lime juice
  • 1/2 cup premium 100 percent agave tequila
  • 2 tablespoons orange-flavored liqueur (recommended: Grand Marnier or triple sec)
  • 1 cup ice

Directions

In a medium saucepan, combine the lime zest, water, and sugar. Bring to a boil over medium heat, and cook, stirring, until the sugar dissolves. Remove from the heat. Cool to room temperature and strain out the zest. (Can be made in advance; keep in a covered container in the refrigerator.)

Chill a margarita glass in the freezer for 30 minutes. Place the coarse salt in a shallow dish or saucer. Wet the rim of the glass with a lime wedge and dip the glass into the salt, coating the top edge.

In a cocktail shaker, combine 2 tablespoons of the cooled lime syrup with the watermelon puree, lime juice, tequila, orange-flavored liqueur, and ice. Shake until frothy and well chilled, at least 1 minute. Strain into the prepared glass and garnish with a lime wedge.

*Cook's Note: To make the watermelon puree, remove seeds from fresh watermelon and cut into large chunks. Place in a blender and process until smooth and well pureed.

Mango Margarita

Ingredients

For the Mango Margarita Mix:

  • 1 1/4 pounds fresh mangoes
  • 1 cup water
  • 1/2 cup sugar
  • Gray salt

For the drink:

  • 3 cups ice
  • 1 1/2 cups Mango Margarita Mix
  • 4 ounces tequila
  • 2 ounces triple sec
  • Lime wedges
  • Mint Salt, recipe follows

Directions

Peel and pit the mangoes and cut them into large chunks. Place the mango in a blender with the water, sugar, and a pinch of salt. Blend until smooth. Taste and add more sugar, if necessary.

Fill the blender with ice and add the Mango Margarita Mix, tequila, and triple sec. Blend until smooth. Rub the rim of a margarita glass with a lime wedge and dip into Mint Salt to coat rim. Fill glass and enjoy!

Mint Salt:

1 cup fresh mint leaves

1 cup gray salt or coarse sea salt

Clean and dry mint and roughly chop. With a mortar and pestle, crush equal parts fresh mint and salt.

Yield: about 1 cup salt

Blueberry - Lime Margarita

Ingredients

  • 2 cups ice
  • 1 cup frozen blueberries
  • 1 cup blueberry nectar
  • 1/4 cup seltzer
  • 2 tablespoons frozen limeade
  • 1 tablespoon lime juice
  • 3 ounces tequila, optional
  • 1 lime wedge
  • Coarse salt

Directions

Combine ice, blueberries, blueberry nectar, seltzer, limeade, lime juice and tequila, if using, in a blender and blend until smooth. Rub rim of 2 glasses with lime wedge and dip in salt. Divide the margarita between the prepared glasses and serve.

taziki

16 ounces (2 cups) of thick Greek yogurt or plain low fat yogurt
4 to 10 cloves of garlic, finely chopped
1/2 cup of diced or grated cucumber (remove seeds)
1 tablespoon of olive oil
2 teaspoons of lemon juice

Preparation:
Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with a bit of green and serve well chilled.
Yield: about 2 1/2 cups
Add mint or dill: Slight variations include 1-2 tablespoons of finely chopped fresh dill and/or fresh mint. Tasty additions!

Kebabs

Ingredients:
2 1/5 pounds of boned chicken breasts, cut in 1 1/2-inch chunks
2 1/5 pounds of pork butt, cut in 1 1/2-inch chunks
2 1/5 pounds of boned leg of lamb, cut in 1 1/2-inch chunks
3 tablespoons of Greek oregano (rigani) or dried oregano
3 teaspoons of salt
1 teaspoon of pepper
6 tablespoons of olive oil
1 tablespoon red wine vinegar
Zucchini cut into wedges
Yellow squash cut into wedges
sweet red pepper, stem and seeds removed, cut in chunks
green bell pepper, stem and seeds removed, cut in chunks
yellow bell pepper, stem and seeds removed, cut in chunks
white onion, cut in wedges
tomato, cut in wedges (or cherry tomatoes, cut in half)
3 tablespoons of olive oil
juice of 1 lemon

Preparation:
Rinse the pieces of meat thoroughly (separately) to remove any debris, and drain for 15 minutes.
Combine the oregano, salt, and pepper in a small bowl. Transfer the meat to separate bowls. Sprinkle the meat with the seasonings (the pork needs a little more than the chicken and lamb). Add 2 tablespoons of oil to each bowl of meat, and 1 tablespoon of red wine vinegar to the pork. Use hands to mix and coat all pieces of meat.
Thread skewers - one type of meat on each skewer (I use 12" metal skewers):
Put two pieces of meat on the skewer and slide down to 2 inches from the handle end of the skewer.
Add a vegetable piece, another piece of meat, and continue, alternating vegetable pieces, until within 2 inches of the end of the skewer. Or you can make them all meat or all veggie
A piece of meat goes on last.
Use the meat to hold the vegetable pieces firmly so they don't fall off during cooking.
Cover and refrigerate skewers for at least one hour before cooking. (They can be marinated as long as 24 hours before cooking.)

Mix 3 tablespoons of olive oil with the lemon juice and brush the skewers just before cooking.
Grill over medium coals and brush with oil and lemon mixture a couple of times while cooking. The chicken will cook the fastest, then the lamb, and the pork will take the longest to cook thoroughly.

Serve with tazaki - recipe below.

16 ounces (2 cups) of thick Greek yogurt or plain low fat yogurt
4 to 10 cloves of garlic, finely chopped (or your taste preference)
1/2 cup of diced or grated cucumber (remove seeds)
1 tablespoon of olive oil
2 teaspoons of lemon juice

Preparation:
Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with a bit of green and serve well chilled.
Yield: about 2 1/2 cups
Add mint or dill: Slight variations include 1-2 tablespoons of finely chopped fresh dill and/or fresh mint. Tasty additions!

Friday, May 1, 2009

Green Hornets

- 1 can Limeade (in frozen juice section)
- 1 1/2 cans Club Soda (using Limeade can)
- 1 can vodka (again use Limeade can)

Combine all ingredients, shake or stir until mixed & serve over crushed or chunk ice. (orig. recipe called for mixing in blender w/ice until smooth.) Enjoy!

Source: Leslie Kane