Enchiladas ala Jason (who doesn't like red sauce)
I don't measure very well so this is all approximate
Chicken cut into bite size pieces
1 small onion diced
diced garlic (1-3 cloves)
mushrooms chopped (if you like them)
1/2- 1 tsp cumin
1/4-1/2 tsp chili powder
3 green chilis (mild) roasted & chopped (or use a small can)
salt/pepper
1/4 stick cream cheese
1 can green echilada sauce
chopped cliantro for garnish
cheese to sprinkle on top (optional)
can of refried beans (also optional)
tortillas (not optional!)
Cook the onion & garlic in some oil until softened, add chicken & mushroom if you are using them cook over med untilchicken is not pink. Add the chilis & the spices. Add the cream cheese & 1/2 can of enchilada sauce and cook until creamy, taste & salt & pepper.
Preheat oven to 350. Roll the refried beans & chicken mixture into tortillas and place in a baking pan (9x13) Cover with the rest of the enchilada sauce, sprinkle cheese over the top if you want and bake for about 20 mins. Sprinkle cilantro on top and eat!
Sunday, December 11, 2011
Saturday, December 3, 2011
Pumpkin Chocolate Chip Bread
- 1 3/4 cups unbleached all purpose flour
- 1 1/2 teaspoons combination of cinnamon, cloves, allspice, nutmeg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup honey
- 3 large eggs
- 1 1/2 cup canned pure pumpkin
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Preheat oven to 330°F. Butter and flour 8x4 metal loaf pan. Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter until smooth. Beat in honey, then beat in eggs 1 at a time. Beat in pumpkin and vanilla. Beat dry ingredients into pumpkin mixture. Stir in chocolate chips. Transfer batter to prepared pan.
Bake until tester inserted into center comes out clean, about 55 minutes. Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely.
Sunday, November 27, 2011
Zucchini egg casserole
Zucchini and onions are my favorite combination, but you could add whatever leftover vegetable you have in the fridge. |
3 small zucchini, half lengthwise and slice
1/2 cup onion, chopped
4 cups bite-size pieces bread
1/2 cup provolone, grated
1/2 cup white cheddar cheese, grated
1/4 cup gorgonzola
1/4 cup parmesan
4 eggs, beaten
1 cup milk
3 strips bacon, cooked and finely chopped
1 tbsp fresh parsley, finely chopped
1 tsp fresh basil, chopped
1/2 tsp red pepper flakes
Salt and pepper to taste
1. Saute zucchini and onion in olive oil until lightly browned. Lightly salt, red and black pepper to taste.
2. Add half of bread in lightly buttered 8x8 pan, add half zucchini, add half cheese. Repeat with second layer.
3. Combine eggs, milk, fresh herbs, bacon light salt and pepper. Pour over bread and zucchini mixture.
4. 325 for 45 minutes. Let stand for 5 minutes before serving.
Saturday, November 26, 2011
Blueberry Walnut Twirls
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Blueberry heaven. |
1 cup room temp butter
1 1/2 cup sugar
1/2 tsp baking powder
1/2 tsp salt
2 eggs
1 tsp vanilla
3 1/2 cups flour
1/2 cup blueberry jam
1 1/2 tsp cornstarch
1/2 cup very finely chopped walnuts
1. In mixer, beat butter, sugar, baking powder, salt. Scrape sides of bowl until combined.
2. Add eggs, vanilla then flour. Split dough in half and chill 1 hr min.
3. Heat jam and cornstarch until thickened and bubbly. Remove from heat, mix in walnuts.
4. Roll half dough to 11x11 square. Cover with jam mix leaving edges clean. Roll into spiral, wet edges and pinch to seal. Chill or freeze for 4 hrs to 3 days.
5. Cut into 1/4" slices, place on greased cookie sheet in 375 oven for 10-12 mins. Cool on sheet for 2 mins then transfer to rack.
Friday, November 25, 2011
Cranberry Orange bread
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The recipe called for chopping the nuts and cranberries but I prefer them whole. |
2 1/2 Cups Flour
2 tsp Baking Powder
1/2 tsp Salt
3/4 Cup Honey
1/4 Cup Butter
1 Cup Orange Juice
1 Egg
1 Tsp Vanilla
1 Tsp Grated Orange zest
1 Cup Fresh Cranberries, chopped
3/4 Cup Chopped Walnuts
1. Combine flour, baking powder and salt.
2. Cream butter and honey in mixer. Add juice, egg, vanilla and orange zest.
3. Pour the flour into the butter mixture to combine. Add cranberries, walnuts.
4. Bake 50-60 mins at 350 in 9x5 pan.
5. Let rest for 5 minutes in the pan, remove to wire rack.
5. Let rest for 5 minutes in the pan, remove to wire rack.
Artichoke Spinach Dip
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Aunt Jane's Corn Bread Stuffing - The best you will ever have. |
1 bag of spinach, sauteed in oil, salt, pepper and chopped
2 cans of artichokes, chopped
2 cloves garlic, finely chopped
1/2 cup whipped cream cheese
1/2 cup sour cream
1/4 cup mayonaise
1 cup parmesan cheese, grated
1/2 cup fontina cheese, grated
1/3 cup gorgonzola cheese
1/2 tsp Tapatio hot sauce
Mix all ingredients, but fontina. Add fontina to top and bake for 30 mins at 350. Broil to brown at end.
Corn Bread Stuffing
Corn Bread
2 cups cornmeal
2 cups better for bread flour
2 cups milk
1 tbsp baking powder
1/2 tsp salt
2 eggs
3 tbsp shortening
1. Combine cornmeal, flour, baking powder, salt. Mix in eggs. Mix in milk.
2. Put shortening into 9x13 pan, place in 330 oven to melt. When melted, pour in cornbread mixture and bake for 25 mins.
Stuffing
Corn Bread
1 large onion, chopped
6-9 celery stalks, chopped
5 garlic cloves, finely chopped
1/4 tsp salt and pepper
2 tbsp butter
1 tbsp olive oil
2 tbsp fresh parsley, finely chopped
2 tbsp fresh rosemary, finely chopped
4 cups chicken broth
1-2 tsp powdered sage - add small amounts, taste often
1. Crumble corn bread into large bowl. Add 2 cups cubed bread.
2. Melt butter, add oil and garlic. Saute 2 mins then add onion, celery, salt, pepper and for about ten more minutes. When onion is soft, add in parsley, rosemary. Take off heat.
3. Add veges to corn bread mix. Add chicken broth, sage and more salt, pepper to taste.
4. Butter dish, pour in and bake uncovered at 330 for 1-1 1/4 hour.
2 cups cornmeal
2 cups better for bread flour
2 cups milk
1 tbsp baking powder
1/2 tsp salt
2 eggs
3 tbsp shortening
1. Combine cornmeal, flour, baking powder, salt. Mix in eggs. Mix in milk.
2. Put shortening into 9x13 pan, place in 330 oven to melt. When melted, pour in cornbread mixture and bake for 25 mins.
Stuffing
Corn Bread
1 large onion, chopped
6-9 celery stalks, chopped
5 garlic cloves, finely chopped
1/4 tsp salt and pepper
2 tbsp butter
1 tbsp olive oil
2 tbsp fresh parsley, finely chopped
2 tbsp fresh rosemary, finely chopped
4 cups chicken broth
1-2 tsp powdered sage - add small amounts, taste often
1. Crumble corn bread into large bowl. Add 2 cups cubed bread.
2. Melt butter, add oil and garlic. Saute 2 mins then add onion, celery, salt, pepper and for about ten more minutes. When onion is soft, add in parsley, rosemary. Take off heat.
3. Add veges to corn bread mix. Add chicken broth, sage and more salt, pepper to taste.
4. Butter dish, pour in and bake uncovered at 330 for 1-1 1/4 hour.
Almond and Rosemary Wheat Bread
1 1/3 cup very warm water
1 package yeast
1 tsp sugar
1 tbsp olive oil
2 tbsp fresh rosemary, finely chopped
1 1/2 tsp salt
1 cup whole wheat flour
1/2 cup toasted chopped almonds
2 3/4 cup bread flour
1. In a large bowl stir together water, yeast sugar. Let stand for 5 minutes. Add oil, rosemary, salt. Add wheat flour, nuts, bread flour.
2. Knead 6-8 mins. Place dough in oiled bowl, turn to grease surface, cover.
3. To bake now, rise for 1 hour. To bake later, chill 2-24 hours. Let stand at room temp for 30 mins before baking.
4. Place dough on floured surface, cover, rest for 10 minutes. Place in 8"x4" roll on greased baking sheet, sprinkle with flour, cover and let rest 30-45 mins.
5. Slice cuts into top of loaf. Brush top with cold water or 1 tbsp water and an egg. Bake 30 mins at 375.
1 package yeast
1 tsp sugar
1 tbsp olive oil
2 tbsp fresh rosemary, finely chopped
1 1/2 tsp salt
1 cup whole wheat flour
1/2 cup toasted chopped almonds
2 3/4 cup bread flour
1. In a large bowl stir together water, yeast sugar. Let stand for 5 minutes. Add oil, rosemary, salt. Add wheat flour, nuts, bread flour.
2. Knead 6-8 mins. Place dough in oiled bowl, turn to grease surface, cover.
3. To bake now, rise for 1 hour. To bake later, chill 2-24 hours. Let stand at room temp for 30 mins before baking.
4. Place dough on floured surface, cover, rest for 10 minutes. Place in 8"x4" roll on greased baking sheet, sprinkle with flour, cover and let rest 30-45 mins.
5. Slice cuts into top of loaf. Brush top with cold water or 1 tbsp water and an egg. Bake 30 mins at 375.
Spicy Apricot and Sausage Bread
Spicy Apricot and Sausage Bread |
4 oz andouille sausage, finely chopped
1/2 cup dried apricots, finely chopped
1 tsp red pepper flake
2 tbsp fresh rosemary, finely chopped
2 tsp fresh parsley, finely chopped
2 tbsp honey
3 1/2 cups all-purpose flour
1 package yeast
1 tsp salt
2/3 cup very warm water
2 eggs, beaten
1/4 cup olive oil
brush on top of bread
1 egg, beaten
1 tsp water
1. Saute sausage until brown, add in apricots and red pepper - cook for one minute. Add in fresh herbs and honey. Take off heat.
2. In mixer add 1 cup flour, yeast, salt and water. Let sit 5 mins. Add eggs, oil and beat for medium to combine stopping as necessary to scrape sides. Beat on high for 3 minutes. Remove from mixer, stir in sausage mixture and remaining flour.
3. Knead dough on floured surface 3 to 5 mins. Place dough in lightly greased bowl, turn to coat. Cover let rise in warm place 1 hour.
4. Divide dough into thirds, cover to rest 10 mins. Roll each into 16" rope. Braid. (To serve today, let rise 40 mins. Omit step 5, go to step 6)
5. Chill 2-24 hrs. Let stand at room temp for 30 mins before baking.
6. Combine egg and water and brush on braid. Bake at 350 for 20-25 mins.
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