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Fajitas y Arroz Tri Color [Jun. 18th, 2006|08:35 pm]
From My Kitchen to Yours

golackey
Okay, so I just made this up but I thought I'd share it. :) The rice portion of the meal would be good for any veggie/vegan friends you may have.

for main dish:

1lb or 1lb 1/2 of fajita cut beef or chicken
1 bell pepper of each color (green, red, and yellow)
1 large onion
olive oil
garlic powder
salt
thyme
dried cilantro
lemon juice

for side dish:

1-2 cups of long grain white rice
1 bell pepper of each color (green, red, and yellow)
1 large onion
chicken bouillon powder
2 bundles green onions
butter (or whatever vegan substitute)

*note that if you're cooking both for the same dinner you only need 1 large onion and 1 of each bell pepper for both

*note if you're on a limited budget, you can use stew beef instead of fajita style beef. just be aware that you'll have to cover the meat and let it cook in its own juices and steam for a good while to tenderize it.



PREP INSTRUCTIONS

for main dish:

Season w/ thyme, salt, garlic powder, and cilantro. Marinate in lemon or lime juice. Slice 1/2 portion of onion and peppers.

for side dish:

Dice 1/2 portion of onion and peppers. Chop off stems of green onions as well as roots. Set green onions aside then chop stems into small pieces (like chives).



COOKING INSTRUCTIONS

for main dish:

Place your heat on medium high. Pour about three tablespoons of olive oil into pan. Place beef w/ marinade into the pan and let it simmer. Once the lemon juice has evaporated, move the beef to the edges of the pan. Places your sliced onions in the center and let them sautee for a few minutes. Then mix in your bell peppers into the center. Once they've been cooking together for about five minutes or so, go ahead and stir your beef in from the edges. Pour a lil' bit of lime/lemon juice over the mix and cover. Let it cook on a medium low heat until your beef has browned a bit. Then leave on low while your rice is cooking.

for side dish:

Heat on medium high. Pour a few tablespoons of olive oil into the pan until is pretty hot. Pour your rice over the hot oil. It should start simmering around the grains of rice. Stir around for a bit until its just a few hues shy of browning. Again, move your rice to the edges of the pan and pour in your diced onions and peppers. Let the veggies cook for a good while but keep you're eye on the rice, you don't want it to brown or burn. Mix everything together and then pour cold water over the mixture until your pan is almost full. Let it simmer until the rice is cooked. Keep a watchful eye on it so that it doesn't dry out. You want to make sure that its nice and soft (fully cooked), so you may need to continue pouring water over it. Don't forget to pour a few tablespoons of chicken bouillon on the rice and mix it into the water. I'm not big on salt but you can salt it if you want.

While this is all going on, sautee the green onions in another pan. Get then slightly browned.

Okay, once the rice is fully cooked, pour the chives over the rice. Now you can mix them in or use them as a garnish. Also, if you like the flavor of butter, take a few tablespoons and let it melt into the rice before serving.


Serve your beef beside your rice and place the a few green onions over the rice. Serve with a salad.

And that's it!! :) Bon Appetit!
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hamburgers + yum [Jun. 12th, 2006|05:21 pm]
From My Kitchen to Yours

devilgirl
here's a quick way to jazz up regular ol' hamburgers (can be used with turkey burgers, too). i get those thin, pre-shaped burgers because with this receipe, you combine two patties to make one burger. so, for 2 burgers you need 4 patties.

1. season all patties with garlic and pepper
2. lay two patties out and add to the top of them: ranch dressing, crumbled bacon (or bacon bits if you're in a pinch), and a quarter slice of american cheese
3. top these with the plain patties and pinch the sides together so the ingredients above are now inside
4. grill as usual!

it only takes a few minutes and it tastes incredible. an easy way to change up the flavor of a regular ol' burger :)
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Pita lettuce and bacon! [Jun. 10th, 2006|10:55 am]
From My Kitchen to Yours

heliocentrism
This is my favorite sandwhich when I'm dieting, or when I've eaten a lot already. Coming at 165 calories, it's healthy and unusually filling.

Ingredients:
1/2 whole wheat pita (or one 4" diameter one)
3/4 tbs. light miracle whip
1/2 c. raw iceburg lettuce. (Or about a handfull chunk of the leaves)
2 pieces of Louis Rich Turkey Bacon (or sub. for veggie bacon for minus 20 cal.)

First, cut the pita so it is in two thin pieces. Spread the miracle whip very thin along each piece of bread. Arrange half the lettuce so that it is even over the bread. Cook the bacon in the microwave for 1.5 minutes, or until crispy (but not brittle). Apply the meat to your sandwhich, and cover with the other half of lettuce. Now you have a filling, low-cal, healthy pita sandwhich. Huzzah!
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Whole Wheat... a healthier choice [May. 4th, 2006|10:49 pm]
From My Kitchen to Yours

golackey
This was taken from cynica's LJ. Just thought it was an interesting tidbit of information for those of you contemplating a change in your recipes.


How to substitute whole wheat in your favorite recipes

* Whole wheat is heavier than white flour and needs more leavening.
* In yeast breads, use more yeast and/or let it rise longer
* In baking powder leavened products, increase baking powder by 1 tsp for every 3 cups whole wheat flour.
* Recipes using baking soda need not be adjusted.
* In baked products using eggs, separate the eggs and beat whites until stiff. Then fold in just before baking. For extra lightness, an extra separated egg may be added. Good for waffles and especially cakes.

--

White whole-wheat flour is milled from hard white winter wheat, a new and exciting variety. It does not have the strong flavor and dark color of traditional whole-wheat flour but, since it includes the entire wheat berry, it contains the fiber-rich bran and mineral-rich germ. Substitute white whole-wheat flour for all-purpose or pastry flour in your cookie, muffin, cake, brownie, pancake, and quick-bread recipes, or try it in whole-wheat yeast bread for a lighter-colored, milder-tasting loaf.

--

Q: How do I substitute whole wheat flour for regular flour when baking bars or cookies?

A: In baking sweet or dessert items, you can substitute whole wheat PASTRY flour in equal amounts for white flour.
Do not use regular whole wheat flour as a substitute for white flour in delicate or dessert items, or you will end up with dense bricks. Use regular whole wheat flour in yeast-based (kneaded) bread.

--
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Eggplant Dip... taken from monkeygirldiva's lj [Apr. 18th, 2006|03:51 pm]
From My Kitchen to Yours

golackey
1 (1 pound) eggplant
1 small onion, quartered
1 clove garlic
1/4 cup lemon juice
1 tablespoon olive oil or vegetable oil
1 1/2 teaspoons salt
Vegetables (for dipping)

Prick eggplant 3 or 4 times with fork. Bake at 400 degrees F until very soft, about 40 minutes. Cool.

Pare* eggplant; cut into cubes. Place eggplant, onion, garlic, lemon juice, oil and salt in blender container. Cover and blend on high speed until smooth.

Serve with assorted vegetables.


* pare? is this a fancy way to say "peel". if so, they should have written pare aubergine, not eggplant. i'm sure one would pare an aubergine but peel an eggplant. am i right or am i right? :)
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Another vegetarian/easy to make recipe [Apr. 14th, 2006|12:30 am]
From My Kitchen to Yours

golackey
[mood |awake]
[music |"Dreaming Memory" - Ivison]

Quesadillas are like my all time favorite snacks. I'm all about the cheeeeeeeeese. You can use whatever type of cheesey mixture but I'd make sure to have monterey jack or at leave mozzarella in the mixture.

Quesadillas


INGREDIENTS

tortillas (use your favorite kind: corn, flour, wheat, etc)
butter
monterey jack cheese (or like I said, use your favorite type... this is a flexible recipe)

COOKING INSTRUCTIONS

Put a flat frying pan on the eye. Get it nice and hot.. like medium to medium high. Take a tortilla and cover each side with a slice of butter, then place in the frying pan. As soon as the butter melts, flip the tortilla. While its melting the butter on the other side, place your cheese slices on half of the tortilla thats up. Fold the tortilla. Let the bottom brown to your liking then flip and do the same on the other side. Make as many as you like and then serve.

Its super easy!! :)
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Its that time of year... [Apr. 13th, 2006|11:53 pm]
From My Kitchen to Yours

golackey
[mood |cheerfulcheerful]
[music |"Eres" - Cafe Tacuba]

One of my all time favorite dishes is Carne Asada (grilled steak). Its great! Its practically tradition. I mean, its not something that I can really justify doing without having friends and family over. We've always done this for our grill outs. So here's what you'll need...

Carne Asada and all the fixin's


INGREDIENTS

- very thinly sliced steak, preferably Arrachera (Skirt Steak) or Diesmillo (Chuck Blade Steak)
- 1 onion
- 3 - 4 bunches of green onions
- orange juice
- beer
- garlic
- salt
- pepper
- garlic powder

...and of course a grill with all of the stuff that goes along with that...

FIXIN'S

...salsa...
...rice...
...tortillas...
...beans...
...guacamole...

PREPARATION

You'll need a BIG bowl for all of the meat. An hour or two prior to the grill out, or you could do this the night before, you'll want to prepare the meat.

Season the meat to your liking with salt, pepper, and garlic powder. I don't salt my food too much because there's a lot of flavor in the marinade.

Place meat in the bowl. Pour about two cups orange juice and 1/2 to full can of beer. Slice half an onion and mix in with the meat. Slice garlic cloves and mix in with the meat. Let it sit for at least an hour or two, or overnight like I said.

When the fire is hot, take the other half of the onion and rub the cut half over the grill. You'll want to cover the grill. Keep it out so you can reapply later. Start grilling your meat until its cooked to your liking.

Grill your veggies with the meat... green onions, tomatoes, peppers, etc. The salsa you make from the tomatoes and peppers with taste wonderful after being on the grill.

For the best tasting meat, use charcoal.. not gas. It flavors the meat really nicely.
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(no subject) [Mar. 30th, 2006|05:20 pm]
From My Kitchen to Yours
jeanierae
This is a really good and easy soup recipe. Enjoy!

Tortilla Soup

2 tablespoons vegetable oil
1 small onion, chopped
2 cloves garlic, pressed
16 oz can tomatoes, finely chopped
3 cups chicken stock (I use Campbell’s canned)
1 ½ cups Spice V-8 juice
1 cup water
1 teaspoon chili powder
1 teaspoon cumin
Salt & pepper to taste
4 corn tortillas cut into 1/2” strips
Oil for frying
2 cups cooked chicken (I use Oscar Meyer southwestern style)
1 cup Cheddar or Longhorn cheese, grated

Heat 2 tablespoons of oil in a 3 – 4 quart pot & sauté the onions and garlic until the onions are translucent. Add tomatoes, chicken stock, V-8 juice, and water. Season with chili powder, cumin, and salt & pepper to taste. Cover & simmer 45 – 60 minutes.

Heat 1 inch of oil in a small skillet over high heat. Fry the tortilla strips, in batches, until lightly golden and crisp. Drain on paper towels.

Just before serving, bring the liquid to a boil. Add chicken and heat through. Ladle into bowls. Top with tortilla strips and grated cheese. Serve immediately.
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Bruschetta [Mar. 26th, 2006|02:37 pm]
From My Kitchen to Yours
beejeebus
[mood |hungryhungry]

It's getting the time of year when I yearn to grill out. It's sunny....but not quite warm enough...so my craving for bruschetta will have to wait a little bit more, because this is KILLER with grilled meat and veggies.

1 large diced tomato
1/4 tsp. kosher salt
3 whole garlic cloves
3 or 4 large basil leaves, chopped
olive oil
french bread

In a bowl toss tomato, salt, and basil, chill. Slice french bread, and brush lightly on both sides with olive oil, place on grill to toast on both sides. When done, rub with cut garlic clove, then serve with tomato mixture. Fresh and herby...yum!

I would double the recipe for more than 2-3 people.
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Strawberry... a la naturale... err yeah [Mar. 22nd, 2006|10:01 pm]
From My Kitchen to Yours

golackey
[mood |energeticenergetic]

So, back to strawberries again. This is fairly simple to do and its really yummy. Diced fruit is the bomb especially when it comes to fulfilling that sweet tooth. On of my favorite desserts is chilled diced strawberries. This is what my mom does....

INGREDIENTS

1 pkg of strawberries from your local grocery store
1/2 cup of water
1 tbsp of sugar (optional)

PREPARATION

Wash the strawberries thoroughly. Chop off the leafy stem parts. Then start dicing away until you've diced all the strawberries in the package. Place in a bowl. Pour in the water and stir in the sugar if you so desire. Leave overnight. And serve the next day.



The juice from the strawberries flavors the water ever so sweetly. When you eat it, it just tastes so good and its totally healthy for you. You really don't need any whip cream or anything like that unless you're a fiend for that stuff. You can pretty much do this with most any fruit. I just happen to like strawberries the best.
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Cold Relief Recipe [Mar. 15th, 2006|10:43 pm]
From My Kitchen to Yours

golackey
[mood |sillysilly]

I got this one from my ex's dad. He's from el D.F. (aka Mexico City). And let me just say... his family LOVES tequila. So, here you go.

Ahh Ahhh TTTequila!



INGREDIENTS

1 bottle of tequila (well enough for two shots)
4 cinnamon sticks
1 tablespoon of honey
half a lemon
2 to 4 cups of water


COOKING INSTRUCTIONS

Boil 2 to 4 cups of water. Throw in your cinnamon sticks and let it boil for about 5 to 10 minutes. Let it cool enough so that you can drink it, but it must remain relatively hot. Pour into a mug. Squeeze the juice out of the half slice into the cinnamon tea. Stir in the honey.

In two shot glasses or a double if you have one, pour the tequila.


WHAT TO DO NEXT...

Drink the two shots back to back. Then start to sip on the cinnamon tea. Drink it all up. The tequila supposedly opens up your chest so you can breath better. And the cinnamon tea warms you all up and sooths your throat.


+




I hope this is a good remedy for you sickly folk. ;)
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Capirotada [Mar. 12th, 2006|08:35 am]
From My Kitchen to Yours

golackey
[mood |hungryhungry]

Capirotada is traditionally served during lent... which happens to be RIGHT NOW, so get on it. ;) Its a mexican bread pudding.

By the way, if you notice, I always put "sinaluense" after. I do that because every region of mexico is quite different as far as cooking. Most of these recipes are either my mother's, grandmother's or great grandmothers.


CAPIROTADA SINALUENSE



INGREDIENTS:

20 prunes
2 platanos macho
1 (med) box of raisons
a handful of roasted unsalted peanuts)
queso fresco... (if you don't have access a latin market or products, use mozzarella)
2 pilonsillo (cones of brown sugar)
1 loaf of mexican bread (or you can substitute french bread)
5 whole cloves
1 cinnamon stick
butter
4 cups of water

COOKING:

Slice bread and toast in a frying pan until its light brown. Set aside.

In a sauce pan, add 4 cups of water with brown sugar, cinnamon, and cloves. Start to boil. Slice platano macho and add to mixture. Boil for about 15 to 20 minutes. Set it aside.

Preheat oven to 350 degrees.

Get a deep casserole dish. Grease with butter. Put a layer of toasted bread. Top with the sauce until its well soaked in it. Then top that with the prunes, roasted peanuts and raisons. Do this until you either get to the top of casserole dish or run out of bread. You want to make sure that the sauce soaks all the bread. This is your main sweetner. Use it all. Then bake 25 minutes.

After baking let it cool. Serve at room temperature with a tall glass of milk.

This is for about 10 people, or as my mother put it... "5 - 6 people if they have seconds." hahahaha..

*Traditionally, my grandmother cooked this in a clay pot and placed a layer of corn tortillas on the bottom. She cooked it on charcoals for about an hour... placing hot coals on the top as well so that it would cook from both ends. My mom says that people used to fight over the bottom of the capirotada with the tortilla because it was so super sweet.



This picture is similar to how my mom makes this. She just complained that the slices were too think and the bread didn't look like it was toasted. At least it gives you an idea what it looks like.
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Chilaquiles.. great for all you veggie and meat eaters alike! WOot! [Mar. 12th, 2006|07:57 am]
From My Kitchen to Yours

golackey
[mood |awake]

This is quite a tastey tortilla dish from mexico. There are three different styles in which you can make these: white, red, and green... kind of like the mexican flag. Anyhow, this recipe is for white chilaquiles. The others use different types of chiles and tomatoes. Try this sometime, I'm sure you'll like it! :)

CHILAQUILES SINALUENSES




INGREDIENTS:

11 corn tortillas
2 ripe, red tomatoes
1/4 onion
2 tspn of Knorr Suize Chicken Boullion
panela cheese (if you can find it, we sometimes substitute monterey jack)
1 jalapeño (you can eliminate or add more)
1 cup of water

PREPARATION & COOKING:

Slice tortillas into small sections. Then toast them in a frying pan with a little olive oil (its better for you!). Put them aside in a bowl and save for later when you're ready to serve.

Slice onions. Dice tomatoes and puree in blender. Slice jalapeño if you're using it. In the same frying pan, start cooking items and add water and chicken boullion. Boil it for about 5 minutes and set aside.

After boiling, add cheese to your liking. You can make this VERY cheesey if you like. Also grade some cheese and set it aside.

When you are to serve, heat the mixture again. Once its boiling, add tortillas. Keeping in pan long enough for them to soak in the consomme. Serve. Add graded cheese over chilaquiles. You can garnish it with salsa, crema mexicana, guacamole or nothing at all.

**Traditionally, this is served with two eggs. The eggs are lightly covered with graded cheese, diced onion, and a spoonful of consomme. But if you're a vegetarian or just don't like eggs, don't cook it. This is also served with frijoles. Recipe for that to come soon. :)


ENJOY!!!
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Doral Drink Recipes [Mar. 11th, 2006|09:39 am]
From My Kitchen to Yours

golackey
[mood |awake]

So yeah, these were sent to my mom. She's a Doral smoker and gets all kinds of coupons and crap from them. I guess that shows HOW MUCH she smokes. :P But I thought these were cool enough to post. Keep in mind, cigarettes and smoking are not required or even advised for these recipes. ;)

MULLED CIDER


INGREDIENTS:

1 quart of apple cider
2 whole cloves
1 dach of nutmeg
1 stick of cinnamon
1/2 cup brown sugar, firmly packed

COOKING INSTRUCTIONS:

In a saucepan, mix cider, cloves, nutmeg and cinnamon with brown sugar. Bring to a boil and cook 5 minutes. Remove spices and serve hot, or allow mulled cider to chill and serve cold.

Makes 6 servings.

- - - - - - -

MULLED FRUIT/TEA PUNCHER


INGREDIENTS

1 tea bag
4 cinnamon sticks
4 whole cloves
1 cup white sugar
4 cups (each) orange juice, pineapple juice, and lemonade.
1 (2 liter) bottle of ginger ale, chilled.

COOKING INSTRUCTIONS:

Steep tea bag, cinnamon and cloves to make 1 cup of spiced black tea.

In a pitcher, combine sugar and spiced tea. Stir until sugar is dissolved. Stir in orange juice, pineapple juice, and lemonade. Chill in refrigerator for 4 hours.

To serve, pour chilled mixture into a punch bowl and stir in ginger ale.

Makes 24 servings.
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Recipe for Whiter Teeth [Mar. 9th, 2006|10:42 pm]
From My Kitchen to Yours

golackey
[mood |amusedamused]
[music |"Appletree" - Erykah Badu]

I got this recipe from some women's magazine while waiting at the doctor's office. Its a recipe for a whiter, brighter smile without the big costs.



INGREDIENTS:

1 large strawberry
1/2 tblspn of baking powder

Mash up the ingredients until they completely mixed together. Then, take a toothbrush and brush the mixture onto your teeth. You'll want to leave this pasty substance on for 5 minutes. Rinse your mouth out and brush your teeth again with regular tooth paste. Use dental floss for any of those stray seeds.

Do this once a week for great looking teeth. :)

The chemicals in the strawberry as well as the baking powder react together to give you a brighter smile. But don't do it more than once a week because the acid in the strawberries can start to deteriorate the enamel on your teeth.


Here are some other methods I found:

From Thrifyfun.com

Mash fresh strawberries and use as you would any other toothpaste. Rub fresh sage leaves over teeth to clean and whiten them.

From Care2.com

INGREDIENTS

3-6 ripe strawberries
2 teaspoons baking soda
1 teaspoon cream of tartar
1 cup water

1. Puree the berries in a blender and pour into a small dish.

2. Using a cosmetic brush or your toothbrush, paint the strawberry paste on your teeth and let sit on teeth for 5 minutes.

3. Mix 1 teaspoon of the baking soda and the cream of tartar into the cup of water. Swish this mixture around in your mouth.

4. Brush your teeth with the teaspoon of plain baking soda.

5. Rinse with cool, clear water.

From Laurentian Center.com

"...One of the most interesting uses for the wild strawberry is as a whitener for your smile. Taking the juice from the strawberry and applying it to your teeth for five minutes each day will help to whiten your teeth. The juice cleans, whitens, dissolves tartar and removes plaque."
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Yummy! [Jan. 14th, 2006|08:22 am]
From My Kitchen to Yours

jinx_remover
Almond Lace Cookies w/ Orange Buttercream and Chocolate
Cookies
1/4 cup (1/2 stick) unsalted butter, room temperature
1/3 cup sugar
2 tablespoons light corn syrup
1/3 cup all purpose flour
1 cup coarsely ground almonds (peacans would work well too)
1 teaspoon vanilla extract
*parchment paper*

Filling
1/2 cup of bittersweet chocolate, in small pieces
1 cup powdered sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1 tablespoon orange juice
3/4 teaspoon grated orange peel

For cookies:
Position rack in center of oven and preheat to 350°F. Line 2 baking sheets with parchment paper. Stir butter, sugar, and corn syrup in heavy medium saucepan over low heat until melted and smooth. Bring to boil over medium-high heat, stirring constantly. Remove from heat. Stir in flour. Add nuts and vanilla; stir to combine.
Drop dough by teaspoonfuls onto prepared baking sheets; the cookies expand, so make sure to space them about 2 inches apart. Bake cookies 1 sheet at a time, until bubbling and lightly browned, about 11 minutes. If cookies run into eachother, seperate with a knife. Cool on sheets 10 minutes. Transfer to rack; cool completely.

For filling:
Melt chocolate in a mircowave or double boiler. Spread aboule a teaspoon of the melted chocolate onto the bottom of half of the cookies. Place coated cookies chocolate side up on a plate. Mix all remaining ingredients in medium bowl until smooth. Spread 1 teaspoon filling onto bottom of the remaining cookies. Sandwich together with the chocolate bottomed cookies, pressing lightly to adhere. Cookies can be made 2 days ahead of time. Store between sheets of waxed paper in airtight container at room temperature until ready to eat.

Makes about 18.
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(no subject) [Jan. 13th, 2006|07:32 am]
From My Kitchen to Yours
jeanierae
This is another good one - - after you try it, you'll see why it got its name!

Sex in a Pan

Ingredients:

1 1/2 sticks butter, softened
1 1/4 cups chopped pecans
1 cup confectioner's sugar
2 boxes instant chocolate pudding
1 1/2 cups flour
1 - 8 oz pkg cream cheese
2 - 8 oz. containers Cool Whip
3 cups milk
1 Hershey Bar

Preparation:

Combine flour, butter and 1 cup of nuts. Spread into a 9 x 13 inch baking pan. Bake at 350 degrees for 20 minutes. Cool. Beat cream cheese and sugar. Fold in one container of Cool Whip and spread over baked cookie. In large bowl, combine milk and chocolate pudding mix; beat three minutes at low speed until thick and glossy. Spread evenly over cream cheese layer in pan. Refrigerate until pudding is set. Spread remaining carton of Cool Whip evenly over chocolate layer. Sprinkle with remaining nuts and slivered chocolate. Refrigerate until serving time.

Enjoy!
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(no subject) [Jan. 9th, 2006|08:45 pm]
From My Kitchen to Yours
jeanierae
This is my first recipe to post - - hope I'm doing it right - - and hope you will enjoy it! My family loves this one AND it's easy to make. Enjoy!

Tortilla Soup

2 tablespoons vegetable oil
1 small onion, chopped
2 cloves garlic, pressed
16 oz can tomatoes, finely chopped
3 cups chicken stock (I use Campbell’s canned)
1 ½ cups Spice V-8 juice
1 cup water
1 teaspoon chili powder
1 teaspoon cumin
Salt & pepper to taste
4 corn tortillas cut into 1/2” strips
Oil for frying
2 cups cooked chicken (I use Oscar Meyer southwestern style)
1 cup Cheddar or Longhorn cheese, grated

Heat 2 tablespoons of oil in a 3 – 4 quart pot & sauté the onions and garlic until the onions are translucent. Add tomatoes, chicken stock, V-8 juice, and water. Season with chili powder, cumin, and salt & pepper to taste. Cover & simmer 45 – 60 minutes.

Heat 1 inch of oil in a small skillet over high heat. Fry the tortilla strips, in batches, until lightly golden and crisp. Drain on paper towels.

Just before serving, bring the liquid to a boil. Add chicken and heat through. Ladle into bowls. Top with tortilla strips and grated cheese. Serve immediately.
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My great grannie's enchiladas [Jan. 7th, 2006|10:39 pm]
From My Kitchen to Yours

golackey
[mood |excitedexcited]
[music |"Wavering Stranger" - 16 Horsepower]

Sinaloa is a state on the pacific side of Mexico. That's where the last four generations or so of my family was born and raised. This recipe really originated from my great grandmother Ester. She taught my mother how to cook. So, its a pretty old recipe. I hope you enjoy this.

*This initial recipe will serve 3 - 4 people. The final part of this recipe will have to be done when you're other sides are already finished. This is usually served with mexican rice and/or frijoles (refried beans... not out of a can).

There are a couple of ways to making this. The authentic way uses shredded chicken or beef. But sometimes when I'm a lil' lazy, I use meat that's been cut fajita style. I guess that would be more of a southwest thing. This recipe though uses the original ingredients.


Enchiladas estilo Sinaluense




INGREDIENTS:
1 dozen corn tortillas
1/2lb - lb of meat (beef or chicken)
1 can tomato sauce
olive oil
queso fresco (most commonly sold in stores by Cacique)
onions
cilantro
green peppers (you can also use yellow, orange or red peppers for a sweeter taste)
tomatoes
oregano
pepper
garlic salt
lemon juice
butter/margarine

PREP:
Boil meat in water with half onion. Season with garlic salt and pepper. Cook until the meat is tender enough to shred. When that's done, do not drain the consumme. You'll use that in another application. Cool meat, then shred it.

While that's cooking, do this...

Clean then chop your lettuce. Then place in a container with cold water. Also, slice cilantro.

Dice onions, peppers and tomatoes. Then place on another dish near stove so you can grab it quickly.

Slice onions into long, thin pieces. Place in a bowl that has about 1/4 of lemon juice... really enjoy got semi-submerge the onions. Lightly sprinkle oregano. Occassionally turn so that every part of the onion slices is at one point submerged in lemon juice.

Crumble cheese into a pile on a dish.


COOK:
You'll need three pans. One should be a regular frying pan and the other should be a frying pan deep enough for you to place liquids into. The last should be like a flat skillet.

In first pan, place a small amount of olive oil. You want the oil hot enough that it will sizzle if you drip water onto the pan. Then your meat. Once the meat is lightly browned, move it to the edges of the pan. In the center, place the veggies you had diced earlier. Let them sautee a lil while before mixing them with the meat on the edges. Mix together and add a little bit of lemon juice. Don't forget to taste the meat. If it needs to be seasoned some more, go ahead to do that now. You want to keep this on a medium heat until the peppers and onions are nicely sauteed. Then turn to a low heat to keep warm.

In the second pan, you'll want to simmer the can of tomato juice with the consumme from the meat. Stir in a good amount of oregano to flavor it.

Now, you want your skillet on medium high heat. Take a corn tortilla and place it into the sauce that's simmering. Place a dab of butter onto the skillet. Once it melts, take the tortilla and place it onto the skillet. Then place it onto the skillet. You'll want to turn it a few times

Place onto your serving dish and fill with your meat and veggies. Then roll. Once you have three. Top with lettuce, sliced onions, cilantro, and cheese then cover in sauce. Serve with side dishes.

***You can also top with diced avocados.

***For a vegetarian, sautee the veggies alone. Substitute water for consumme. And place veggies in fried tortilla with cheese. Do everything else as previous stated.
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Guacamole and more [Jan. 5th, 2006|11:10 pm]
From My Kitchen to Yours

golackey
[mood |contentcontent]

So, this is really an easy recipe. Its nothing out of the ordinary.

GUACAMOLE

(chunky)

INGREDIENTS:
4 ripe avocados
1 tomato
1/2 a large onion
cilantro
salt
lemon juice
(hot peppers if so desired)

Cut the avocados into fourths or halves depending on what's easier for you. Save the seeds. Dice the avocados, tomato, and onion. Mix. Slice the cilantro into the smallest dimensions you can. Mix into the other items. Add salt to desired taste as well as a few drops of lemon juice. Add hot peppers like habeneros or jalapenos if you want. Place in your dipping/serving dish with seeds in center of guacamole.

For sauce style guacamole, just blend everything until its all the chunks are out.

If you wanted to make salsa de aguacate, use green two green tomatoes and 5 or 6 jalapenos. Blend it all. Serve with chips and dip. Just more chiles if you don't feel that's hot enough.
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Blonde Brownies [Jan. 4th, 2006|11:08 pm]
From My Kitchen to Yours

golackey
[mood |contentcontent]
[music |"Crush" - Dave Matthews Band]

These are to die for. They are just so very yummy... sinfully delicious. I got this recipe from my friend Jeanie. She totally rocks. I love her to death! And to top it off, she won our Xmas party bake off with this entry.


Blonde Brownies



INGREDIENTS:
1 cup pecans
1 stick butter
3 eggs
1 8 oz cream cheese
1 lb box confectioner’s sugar
1 box yellow cake mix (Duncan Hines is better)

Preheat oven to 325 degrees

BOTTOM LAYER:
Mix together by hand: cake mix, pecans, butter, 1 egg (beaten) – press into a greased 9 x 13 pan

TOP LAYER:
Mix together w/mixer - Cream cheese, sugar and 2 eggs until fluffy

Pour over bottom layer – bake in oven 40 50 minutes ------------------

Cool completely – then cut into squares.


YUMMY - - - ENJOY!!!!!
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This is soooo good... [Dec. 28th, 2005|12:42 am]
From My Kitchen to Yours

golackey
[mood |hungryhungry]

I got this recipe from my friend Jan. She entered our bake off contest at work but sadly didn't win a place with this dessert. I totally loved it and had to get the recipe from her. Its very easy to make and you don't have to use blueberries if you don't want to. Just change the name... hah!

Triple Decker Blueberry Madness



INGREDIENTS:

1 box of yellow butter cake mix (preferably Duncan Hines)
2 cans of blueberry pie filling
1 (8oz) pkg cream cheese
1 large cool whip
3/4 cup of powdered sugar
3/4 cup of white sugar
1 drop of vanilla

...plus the ingredients needed to bake the cake layers, typically:
eggs
milk
butter/oil

COOKING/PREP INSTRUCTIONS:

Bake cake mix into three equal layers. Let layers cool before spreading "icing" and filling.

Mix together 1 can of blueberry pie filling, cream cheese, cool whip, powdered sugar, white sugar, and vanilla in large bowl. Make sure to mix until cream cheese is completely dissolved into the other ingredients and your left with a lilac purple color throughout.

Place your first layer on the serving dish. Cover layer with mixture you just made, then top with filling. Do this again with the next layer. When you add the third one, make sure to not only cover it with the mixture but also any sides that are bare. Top with blueberries in the center of the cake.

This can be a little messy but its fun. The icing tastes good all by itself. Its not over the top with sweetness and it doesn't have that typical icing taste. Its very good.

ENJOY! :)
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Welcome!!! [Dec. 28th, 2005|12:39 am]
From My Kitchen to Yours

golackey
[mood |excitedexcited]

I'm so happy to see that you've decided to join this community. Please feel free to share your recipes for any sort of dish, drink or dessert. Take whatever recipes you like and let us know how they were after you try them out. Also, when posting a recipe, please be detailed.

That's about it!!!

Happy cookin'!
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