Posted by Trish | Under Beef, Dinner
Saturday Jun 12, 2010
Submitted by Michelle Fawver
Serves 6-8
| 2 pkg corn tortillas (18) |
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1 tsp black pepper |
| 1 lb. ground beef, browned & drained |
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1 tsp cumin |
| 16 oz. chopped tomatoes, drained |
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1½ c. Cheddar cheese, shredded |
| 1 tbsp chili powder |
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1½ c. Mozzarella cheese |
| 1 tsp red pepper |
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16 oz. cottage cheese |
| 2 eggs, beaten |
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black olives (garnish) |
| green onions (garnish) |
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Line bottom of 13″x9″ pan with half the tortillas. Combine ground beef, tomatoes, & seasonings. Spread on top of tortillas. Add another layer of tortillas. Mix cottage cheese, 1 c. Cheddar, 1 c. Mozzarella, eggs; spread on top of tortillas. Bake at 350°F for 30 – 40 minutes. Remove from oven & top with remaining cheeses. Garnish with chopped green onions & black olives.
Posted by Trish | Under Dinner, Poultry
Tuesday Jun 8, 2010
Submitted by Monica Fawver
| 4 tbsp oil |
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8 10″ flour tortillas |
| 2 tbsp garlic |
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4 c. Cheddar cheese, shredded |
| 3 c. cooked chicken, cubed |
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1½ c salsa, divided |
| 1 can Campbell’s Cheddar Cheese soup |
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1 box Spanish rice, prepared |
| 16 oz. black beans |
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In a large frying pan, saute the garlic in the oil. Add the chicken, 1 c. salsa, Spanish rice, & black beans. Simmer for about 5 minutes or until filling is hot. Warm tortillas in the microwave for 1 minute. Roll ¾ c. filling and ½ c. cheese in each tortilla. Place the burritos in a baking dish. Combine the cheddar cheese soup & ½ c. salsa. Pour over burritos. Bake in 350°F oven for 20 – 30 minutes or until cheese is melted.
Chef’s Note: You can also use Monterey Jack cheese or a blend – either work great.
Posted by Trish | Under Dinner, Sides
Friday Jun 4, 2010
Submitted by Michelle Fawver
| 10 c. small – med zucchini |
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4 c. onions |
| 1 red pepper |
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1 green pepper |
| 4 tbsp salt |
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2½ c. apple cider vinegar |
| 3 c. sugar |
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1 tbsp nutmeg |
| 1 tbsp dry mustard |
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1 tbsp turmeric |
| ½ tsp black pepper |
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Grind or chop finely the zucchini, onions, red & green peppers. Add salt. Let stand in a covered bowl overnight. After letting stand, drain & rinse in cold water. Drain again. Add remainder of ingredients. Cook 30 minutes until hot & lightly bubbling, stirring often.
To seal in jars, place mixture into scalding pint jars. Close with hot seals & place, upside down, on a clean town until cool.
Chef’s Note: This is better than pickle relish.
Posted by Trish | Under Dinner, Downlow, Sides
Sunday Jan 17, 2010
Submitted by The Gully & Nicole~
Serves 4
Per Serving: 81 calories, 2 g protein, 5 g carbohydrates, 6 g fat, 2 g saturated fats, 82 mg sodium, 4 mg cholesterol, 3 g fiber
| 4 c. cauliflower florets |
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3 tbs. light “fake” butter |
| ¼ c. skim milk |
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pinch salt |
| pinch freshly ground black pepper |
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1. Steam or microwave the cauliflower until soft.
2. Puree in a food processor, adding the milk & butter to taste.
3. Season with salt & pepper.
Chef’s Note: The original recipe was from the South Beach diet and called for 1 oz. I Can’t Believe It’s Not Butter! spray & 1 oz. Land ‘O Lakes Gourmet Fat-Free Half & Half. We tweaked it to what we had & our tastes.
Posted by Trish | Under Dinner, Poultry
Wednesday Jan 6, 2010
Submitted by RandallPMcMurphy
Serves 4
| 4 chicken breasts, skin on |
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2 tbsp chili powder, divided |
| 1 bottle beer (Tecate) |
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2 jalapeno peppers, sliced with seeds |
| 1 white onion, sliced |
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3 cloves garlic, sliced |
| 2 chipotle peppers in adobo, chopped |
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7 oz. chipotle sauce (1 can) |
| 29 oz. Hunts Fire Roasted tomatoes (2 cans) |
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3 c. chicken stock |
| 1 pinch Mexican oregano |
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3 tbsp grape seed oil (or vegetable oil) |
| corn tortillas |
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cilantro |
| Maggi seasoning |
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salt & pepper |
1. Preheat oven to 325°F. Season the chicken breasts with salt & pepper, & a sprinkle of chili powder. In a dutch oven or large, oven safe pot, heat oil on Medium High & brown chicken. Approximately 3 minutes each side. Remove chicken & set aside.
2. With pot still on medium high, throw onion, garlic & jalapeno in & cook for approximately 5 minutes.
3. Deglaze with 6oz of beer, scraping up all the brown bits from the pan, & drink the rest.
4. Combine the rest of the ingredients & the rest of the Chili Powder, with the onions, peppers & garlic & place the chicken in. Pour in chicken stock to just cover the chicken, if necessary, & bring to a simmer. Tear up 2-3 corn tortillas & toss into pot.
5. Cover, & place pot in oven for 2.5 hours or until chicken is fork tender.
6. Remove chicken from the pot & set aside. Use an immersion blender, or carefully pour braising liquid into a blender & blend until smooth. Taste. Season with Maggi seasoning & pepper to taste.
7. Plate chicken in a shallow bowl, ladle over a spoonful of sauce, & garnish with cilantro to taste. Serve with corn tortillas.
Chef’s Note: I make the chili powder from scratch using Alton Brown’s Recipe. Maggi seasoning is like Mexican soy sauce. It’s awesome.
