Yummy enchilada recipe from Katie Tucker!
6 Tbs honey
4 1/2 Tbs lime juice
1 Tbs chilli powder
1/2 tsp garlic powder
Mix ingredients together and toss with 1 lb shredded chicken (I crock pot the chicken). Fill tortillas with chicken and shredded montery jack cheese. Pour green enchilada sauce on bottom of 9x13 pan and over filled tortillas. Sprinkle with cheese. Bake at 350 for 30 min.
Wednesday, March 30, 2011
Sunday, September 19, 2010
Canned Spaghetti Sauce
If you have a bunch of tomatoes this is a great recipe from my sis, Melissa.
24 Cups of Blanched Peeled cut up Tomatoes
6 onions chopped up
3 Green Peppers Chopped up
6 tsp minced Garlic
6 Small cans of Tomato Paste
12 Tbs. Chopped Fresh Parsley
6 Tbs. Chopped Fresh Basil
6 tsp. dried Oregano
3 tsp. dried Marjoram
6 tsp. Sugar
3 tsp. Salt
1 ½ tsp. Pepper
Combine all ingredients in a large pot if like chunky sauce and heat to a boil. If you like non chunky sauce, boil just tomatoes, onions, and green peppers for 20 min. and put through a sieve, then add the rest of the ingredients. Simmer for 15 min. Put in bottles pressure can for below times:
Weighted-Gauge Pressure Canner
Pints 20 min. at 15 lbs.
Quarts 25 min. at 15lbs
Dial-Gauge Pressure Canner
Pints 20 min. at 13lbs.
Quarts 25 min. at 13lbs.
Makes 19 pts. Or 10 Quarts
*tip: After blanching and skinning your tomatoes cut them on an old towel to pull away some juices to lessen runny sauce.
24 Cups of Blanched Peeled cut up Tomatoes
6 onions chopped up
3 Green Peppers Chopped up
6 tsp minced Garlic
6 Small cans of Tomato Paste
12 Tbs. Chopped Fresh Parsley
6 Tbs. Chopped Fresh Basil
6 tsp. dried Oregano
3 tsp. dried Marjoram
6 tsp. Sugar
3 tsp. Salt
1 ½ tsp. Pepper
Combine all ingredients in a large pot if like chunky sauce and heat to a boil. If you like non chunky sauce, boil just tomatoes, onions, and green peppers for 20 min. and put through a sieve, then add the rest of the ingredients. Simmer for 15 min. Put in bottles pressure can for below times:
Weighted-Gauge Pressure Canner
Pints 20 min. at 15 lbs.
Quarts 25 min. at 15lbs
Dial-Gauge Pressure Canner
Pints 20 min. at 13lbs.
Quarts 25 min. at 13lbs.
Makes 19 pts. Or 10 Quarts
*tip: After blanching and skinning your tomatoes cut them on an old towel to pull away some juices to lessen runny sauce.
Thursday, June 3, 2010
Tex-Mex Lasagna
This Cooking Light recipe is definitely a strange concept but I like it. Vegetarian too!
3/4 cup bottled salsa
1 1/2 teaspoons ground cumin
1 (14.5-ounce) can no salt-added diced tomatoes
1 (8-ounce) can no salt-added tomato sauce
Cooking spray
6 precooked lasagna noodles (such as Barilla or Vigo)
1 cup frozen whole-kernel corn, thawed
1 (15-ounce) can black beans, rinsed and drained
2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1/4 cup chopped green onions
Preheat oven to 450°.
Combine first 4 ingredients; spread 2/3 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with 1/2 cup corn and half of beans. Sprinkle with 1/2 cup cheese; top with 2/3 cup sauce. Repeat layers once; top with remaining 2 noodles. Spread remaining sauce over noodles. Sprinkle with remaining 1 cup cheese. Cover and bake at 450° for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes. Sprinkle with onions.
3/4 cup bottled salsa
1 1/2 teaspoons ground cumin
1 (14.5-ounce) can no salt-added diced tomatoes
1 (8-ounce) can no salt-added tomato sauce
Cooking spray
6 precooked lasagna noodles (such as Barilla or Vigo)
1 cup frozen whole-kernel corn, thawed
1 (15-ounce) can black beans, rinsed and drained
2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1/4 cup chopped green onions
Preheat oven to 450°.
Combine first 4 ingredients; spread 2/3 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with 1/2 cup corn and half of beans. Sprinkle with 1/2 cup cheese; top with 2/3 cup sauce. Repeat layers once; top with remaining 2 noodles. Spread remaining sauce over noodles. Sprinkle with remaining 1 cup cheese. Cover and bake at 450° for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes. Sprinkle with onions.
Golden Winter Soup
It is a crappy rainy day here in Boise so Matthew and I wanted something hot. I was thinking of potato soup but we were missing some of the ingredients for my regular recipe so I came across this recipe from cooking light. It was delicious and had an awesome smooth texture. I didn't have any half and half so I substituted 1/2 c sour cream and 1/2 c milk. I also added a little fresh parsley--delish! Serve with Holly's Red Lobster Cheddar Bay Biscuits.
2 tablespoons butter
5 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
2 cups (1/2-inch) cubed peeled russet potato (about 12 ounces)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups sliced leek (about 2 medium)
4 cups fat-free, less-sodium chicken broth
1 cup half-and-half
12 ounces baguette, cut into 16 slices
3/4 cup (3 ounces) shredded Gruyère cheese
3 tablespoons chopped chives
Freshly ground black pepper (optional)
Melt butter in a large Dutch oven over medium-high heat. Add squash, potato, salt, and pepper to pan; sauté 3 minutes. Add leek; sauté 1 minute. Stir in broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Place half of potato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Stir in half-and-half. Serve.
2 tablespoons butter
5 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
2 cups (1/2-inch) cubed peeled russet potato (about 12 ounces)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups sliced leek (about 2 medium)
4 cups fat-free, less-sodium chicken broth
1 cup half-and-half
12 ounces baguette, cut into 16 slices
3/4 cup (3 ounces) shredded Gruyère cheese
3 tablespoons chopped chives
Freshly ground black pepper (optional)
Melt butter in a large Dutch oven over medium-high heat. Add squash, potato, salt, and pepper to pan; sauté 3 minutes. Add leek; sauté 1 minute. Stir in broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Place half of potato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Stir in half-and-half. Serve.
Tuesday, May 11, 2010
Williams-Sonoma New England Clam Chowder
This is my favorite recipe for classic clam chowder. Do yourself a favor and splurge with half and half instead of milk. Also, Matthew doesn't like bacon in his clam chowder so we never put it in.
3 lb littleneck clams in their shells, well scrubbed (I use 2 cans chopped clams, reserve juice and add with bottled clams juice)
1 c bottled clams juice or homemade fish stock
2 T butter
1 yellow onion, finely chopped
1/2 c diced salt pork
2 celery stalks, thinly sliced
2 T all-purpose flour
2 waxy red or white potatoes (about 10oz), diced
3 c milk or half and half
1 bay leaf
salt and pepper
2 T finely chopped fresh flat leaf parsley
In a large saucepan over med-high heat, combine the clams and clam juice and bring to boil. Reduce the heat to a simmer, cover, and steam the clams until they open, 5-8 mins. Remove from the heat and discard any clams that failed to open. Remove the clams from their shells (cut in half if very large), reserving a few in shells for garnish.
Strain the clam juice through a fine-mesh sieve lined with cheese-cloth (muslin) to remove any grit. You should have 1 1/2 to 2 cups. Set aside. (You can skip all of this if you use canned clams.)
In a large sauce pain over medium high heat, melt butter. Add the onion and saute until just softened, 3-5 mins. Add the salt pork and saute, stirring occasionally until the pork is cooked through and teh onion is golden brown, about 2 mins longer. Add the celery and saute for 1 min. Add the flour and cook stirring with a wooden spoon, for 2 mins longer. Stir in the strained clam juice, potatoes, milk and bay leaf. Raise the heat to med-high and bring to a simmer, scraping up any browned bits fromteh bottom of the pan. Reduce heat to med and simmer until the potatoes are tender, about 15 mins.
Discard the bay leaf and season to taste with salt and pepper. Add the parsley, shucked clams and reserved clams in their shells. Cook for 1 min longer to warm the clams through.
Ladle the chowder into warmed bowls and top with chowder crackers. Serve immediately.
3 lb littleneck clams in their shells, well scrubbed (I use 2 cans chopped clams, reserve juice and add with bottled clams juice)
1 c bottled clams juice or homemade fish stock
2 T butter
1 yellow onion, finely chopped
1/2 c diced salt pork
2 celery stalks, thinly sliced
2 T all-purpose flour
2 waxy red or white potatoes (about 10oz), diced
3 c milk or half and half
1 bay leaf
salt and pepper
2 T finely chopped fresh flat leaf parsley
In a large saucepan over med-high heat, combine the clams and clam juice and bring to boil. Reduce the heat to a simmer, cover, and steam the clams until they open, 5-8 mins. Remove from the heat and discard any clams that failed to open. Remove the clams from their shells (cut in half if very large), reserving a few in shells for garnish.
Strain the clam juice through a fine-mesh sieve lined with cheese-cloth (muslin) to remove any grit. You should have 1 1/2 to 2 cups. Set aside. (You can skip all of this if you use canned clams.)
In a large sauce pain over medium high heat, melt butter. Add the onion and saute until just softened, 3-5 mins. Add the salt pork and saute, stirring occasionally until the pork is cooked through and teh onion is golden brown, about 2 mins longer. Add the celery and saute for 1 min. Add the flour and cook stirring with a wooden spoon, for 2 mins longer. Stir in the strained clam juice, potatoes, milk and bay leaf. Raise the heat to med-high and bring to a simmer, scraping up any browned bits fromteh bottom of the pan. Reduce heat to med and simmer until the potatoes are tender, about 15 mins.
Discard the bay leaf and season to taste with salt and pepper. Add the parsley, shucked clams and reserved clams in their shells. Cook for 1 min longer to warm the clams through.
Ladle the chowder into warmed bowls and top with chowder crackers. Serve immediately.
Beka's Chocolate Chip Cookes
Delish cookies from Beka!
2 1/4 c flour
1/4 c white sugar
1 t baking soda
1-3.4oz pkg instant vanilla pudding mix
1 c butter, softened
3/4 c packed brown sugar
2 eggs
1 t vanilla
2 c semisweet chocolate chips
1 c chopped walnuts
Preheat oven to 350 degrees. In a lg bowl cream together butter and sugars. Beat in instant pudding mix until well blended. Stir in eggs and vanilla. Blend in flour and baking soda. Stir in chocolate chips and walnuts.
Drop cookies onto ungreased cookie sheet. Bake 10-12 mins. Edges will be golden brown.
2 1/4 c flour
1/4 c white sugar
1 t baking soda
1-3.4oz pkg instant vanilla pudding mix
1 c butter, softened
3/4 c packed brown sugar
2 eggs
1 t vanilla
2 c semisweet chocolate chips
1 c chopped walnuts
Preheat oven to 350 degrees. In a lg bowl cream together butter and sugars. Beat in instant pudding mix until well blended. Stir in eggs and vanilla. Blend in flour and baking soda. Stir in chocolate chips and walnuts.
Drop cookies onto ungreased cookie sheet. Bake 10-12 mins. Edges will be golden brown.
Baked Macaroni and Cheese
This recipe from Holly via Megan. Haven't tried it yet.
1 1/2 c elbow macaroni
3 T butter or margarine
1/4 c onion, minced
3 T flour
1 1/2 c milk
1/2 t salt
dash pepper
3 c sharp cheddar cheese, grated
1/4 t paprika
Cook macaroni in boiling, salted water until tender; drain. In another sauce pan melt butter. Add onion, cook until soft. Blend in flour and milk. Cook and stir until thick. Add salt, pepper, cheese and paprika. Heat and stir until cheese is melted. Mix sauce with macaroni. Pour into greased 1 1/2 qt casserole dish. Sprinkle with paprika. Bake 30 mins until bubbly and browned, 350 degrees.
1 1/2 c elbow macaroni
3 T butter or margarine
1/4 c onion, minced
3 T flour
1 1/2 c milk
1/2 t salt
dash pepper
3 c sharp cheddar cheese, grated
1/4 t paprika
Cook macaroni in boiling, salted water until tender; drain. In another sauce pan melt butter. Add onion, cook until soft. Blend in flour and milk. Cook and stir until thick. Add salt, pepper, cheese and paprika. Heat and stir until cheese is melted. Mix sauce with macaroni. Pour into greased 1 1/2 qt casserole dish. Sprinkle with paprika. Bake 30 mins until bubbly and browned, 350 degrees.
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