Sunday, September 25, 2011

Orange Glazed Chicken with Rice

INGREDIENTS:
1/2 cup flour
3/4 teaspoon salt
3 to 3 1/2 pounds chicken pieces
1 large orange, seedless
2 tablespoons vegetable oil
1 1/2 cups orange juice
1 teaspoon sugar
Hot cooked rice
1 green onion, with green part, sliced
DIRECTIONS:
  1. Combine flour and salt in a food storage bag or paper bag; add chicken pieces, a few at a time, and toss to coat well. Reserve remaining flour mixture.
  2. Grate 1 teaspoon of peel from orange; reserve. Peel the orange and separate into sections. Cut each section into 4 pieces; set aside.
  3. Heat oil in a large skillet over medium-high heat; add chicken pieces and brown quickly on both sides, about 5 minutes.
  4. Combine reserved flour mixture, orange peel, orange juice, and sugar; stir well. Stir orange juice mixture into the skillet; cover, reduce heat to low, and continue cooking for 25 to 30 minutes, or until chicken is tender.
  5. Prepare rice while chicken is cooking. Spoon hot rice onto a serving dish; top with chicken pieces.
  6. Stir orange pieces and green onion into the skillet; heat through. Spoon a little of the sauce over the chicken and serve the rest on the side.

Orange Glazed Chicken with Rice

INGREDIENTS:
1/2 cup flour
3/4 teaspoon salt
3 to 3 1/2 pounds chicken pieces
1 large orange, seedless
2 tablespoons vegetable oil
1 1/2 cups orange juice
1 teaspoon sugar
Hot cooked rice
1 green onion, with green part, sliced
DIRECTIONS:
  1. Combine flour and salt in a food storage bag or paper bag; add chicken pieces, a few at a time, and toss to coat well. Reserve remaining flour mixture.
  2. Grate 1 teaspoon of peel from orange; reserve. Peel the orange and separate into sections. Cut each section into 4 pieces; set aside.
  3. Heat oil in a large skillet over medium-high heat; add chicken pieces and brown quickly on both sides, about 5 minutes.
  4. Combine reserved flour mixture, orange peel, orange juice, and sugar; stir well. Stir orange juice mixture into the skillet; cover, reduce heat to low, and continue cooking for 25 to 30 minutes, or until chicken is tender.
  5. Prepare rice while chicken is cooking. Spoon hot rice onto a serving dish; top with chicken pieces.
  6. Stir orange pieces and green onion into the skillet; heat through. Spoon a little of the sauce over the chicken and serve the rest on the side.

Potato Salad

INGREDIENTS:
2 1/2  pounds potatoes
   2         tablespoons sweet pickle relish
   8         ounces Mayonnaise  
   1         stalk celery,  finely chopped
   1         medium onion,  finely chopped
   1         green bell pepper, cored, seeded, chopped
   1         tablespoon sugar
   1         teaspoon salt
 1/2        teaspoon  Black pepper,    freshly ground
pinch    cayenne pepper


1) Wash the potatoes but don't peel them.  Place the potatoes in a large
pot with enough water to cover them.  Heat to boiling, then reduce the heat
to a simmer.  Cook the potatoes until they are tender but not mushy, about
30 minutes.  Drain them and cool.

2) Peel the potatoes - a butter knife works well.  Finely chop the potatoes
and place them in a large bowl.  Add the remaining ingredients and beat
well until blended.  The potatoe salad should be the consistency of a
chunky purŽe.  Taste it and add more cayenne, salt, or pepper if necessary.
 Transfer to a serving bowl and sprinkle lightly with cayenne pepper. 
 

Saturday, September 24, 2011

Chicken Tortilla Soup

pound chicken, cooked and shredded (I used leftover chicken from this recipe)
1 can cream of chicken soup
1 can cheddar cheese soup
1 large can Ro-tel (use regular diced tomatoes for a milder soup)
1 can black beans, drained and rinsed
1 green pepper, diced
1/2 white onion, diced
2 jalapenos, ribs and seeds removed, finely diced
1 roasted red pepper, diced
1/2 cup frozen corn
2 cups chicken stock
2 cloves garlic, minced
1 T ground cumin
1 tsp chili powder
1/2 tsp cayenne pepper (if desired, depends on how hot your jalapenos are)
1 cup shredded colby jack cheese
Corn tortillas or tortilla chips

Combine all ingredients in a large crock pot (I used my 6 qt and had plenty of room), starting with soups, tomatoes and stock, stir until well mixed and add in vegetables, beans and garlic. Add chicken, cumin and chili powder. Cook on high for 2 hours. Taste and add cayenne pepper if desired. Reduce heat to low and cook an additional 2 hours. Add shredded cheese and stir until cheese is melted. Brown tortillas in a small skillet with a small amount of oil, sprinkle with garlic salt (I use Lawry's) and cut into small pieces. Ladle soup into bowls and top with tortilla strips or crushed chips and more cheese if desired.

Shrimp Burrito

Ingredients

  • 2 tablespoons vegetable oil
  • 1/2 cup chopped onion
  • 3/4 cup long-grain white rice
  • 3/4 teaspoon cumin
  • 3/4 teaspoon garlic salt
  • 1 1/2 cups chicken broth
  • 1/2 cup canned diced tomatoes
  •  
  • 1 (16 ounce) can refried beans
  • 3/4 teaspoon garlic salt
  • 1/2 teaspoon ground black pepper
  •  
  • 12 ounces frozen cooked shrimp without tails, thawed
  • 2 teaspoons minced garlic
  •  
  • 1/2 cup plain yogurt
  • 1/2 cup mayonnaise
  • 2 teaspoons pureed chipotle peppers in adobo sauce
  •  
  • 6 (10 inch) flour tortillas, warmed
  • 3 cups shredded Cheddar cheese
  • 1/3 cup salsa

Directions

  1. Heat the vegetable oil in a saucepan over medium heat. Add the onion, and cook until tender, stirring frequently. Stir in rice, and season with cumin and 3/4 teaspoon of garlic salt. Cook and stir until the rice is lightly toasted, about 5 minutes. Pour in the chicken broth and the diced tomatoes. Bring to a boil, then cover and cook over low heat for 15 to 20 minutes, until all of the liquid has been absorbed.
  2. In a small saucepan, stir together the refried beans, 3/4 teaspoon of garlic salt, and black pepper. Cook over low heat, stirring occasionally until heated through.
  3. Place shrimp in a bowl, and stir in garlic until shrimp is coated. Heat a skillet over medium-high heat, and coat with cooking spray. Saute shrimp until heated through and lightly browned.
  4. In a small bowl, stir together the yogurt, mayonnaise, and chipotle peppers until smooth. Refrigerate until ready to use.
  5. Place about 1/4 cup of cheese onto each warm tortilla. Then place about 1/2 cup of shrimp on the cheese. Top with 1/4 cup of beans, and 1/4 cup of rice. Spread on about a tablespoon of the chipotle sauce, and salsa to taste. Roll up, and serve.

Thursday, September 22, 2011

Chilean Chicken

Directions:

  1. 1
    1. Preheat oven to 350°F
  2. 2
    2. Bake chicken for a ½ hour or until done; cool. Cut into bite size pieces and place in baking dish.
  3. 3
    3. In saucepan, combine all other ingredients except chicken broth, simmer for 20 minutes, stirring occasionally.
  4. 4
    4. Add broth and simmer another 15 minutes.
  5. 5
    5. Pour over chicken, cover and bake for 30 minutes. Remove lid, bake for 15 minutes.
  6. 6. Serve over rice

Strawberry Pie with Strawberry Glaze

Ingredients

  • 2 (8 inch) pie shells, baked
  • 2 1/2 quarts fresh strawberries
  • 1 cup white sugar
  • 2 tablespoons cornstarch
  • 1 cup boiling water
  • 1 (3 ounce) package strawberry flavored gelatin

Directions

  1. In a saucepan, mix together the sugar and corn starch; make sure to blend corn starch in completely. Add boiling water, and cook over medium heat until mixture thickens. Remove from heat. Add gelatin mix, and stir until smooth. Let mixture cool to room temperature.
  2. Place strawberries in baked pie shells; position berries with points facing up. Pour cooled gel mixture over strawberries.
  3. Refrigerate until set. Serve with whipped cream, if desired.

Orange Blossoms

3 eggs
1 1/3 c. sugar
1/2 c. water
1 1/2 c. sifted flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla

Mix above ingredients together. Bake in junior muffin pans, putting 1 teaspoon batter in each cup. Bake approximately 20 minutes at 350 degrees. Yields 65 to 70 little blossoms.

GLAZE:

1 1/4 lb. sugar
Juice and grated rind of 2 oranges
Juice of 2 lemons and grated rind of 1 lemon

While still hot, dip in above glaze mixture. Cool on rack. One box of ready mix cake mixture can be used instead of above cake ingredients (yellow cake mix).

Sweet Onion Terriyaki Sauce

ONION CHICKEN TERIYAKI SAUCE
share with friends

Subway's Sweet Onion Chicken Teriyaki Sauce

Oh I love this sandwhich at subway. The Sauce Is sooo yummy.

INGREDIENTS

  • Cooking Time: 1-2
  • Servings: 1 cup
  • Preparation Time: 5
  • 1/2 cup light corn syrup
  • 1 Tablespoon minced white onion
  • 1 Tablespoon red wine vinegar
  • 2 teaspoons white distilled vinegar
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon brown sugar
  • 1 teaspoon dry buttermilk
  • 1/4 teaspoon lemon juice
  • 1/8 teaspoon poppy seed
  • 1/8 teaspoon salt
  • 1 pinch cracked black pepper
  • 1 pinch garlic powder Combine all ingredients in a small microwave-safe bowl.

    Heat mixture uncovered in the microwave for 1 to 1 1/2 minutes on high until mixture boils rapidly.

    Whisk well, cover and cool

    Thursday, September 15, 2011

    German Chocolate Cake

    Ingredients:

    • 4 ounces Baker's German's Sweet Chocolate, melted and cooled
    • 2 1/3 cup cake flour
    • 1 1/2 cups sugar
    • 1 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 2/3 cup butter, room temperature
    • 1 cup buttermilk, divided
    • 1 teaspoon vanilla
    • 2 eggs
    • Coconut pecan frosting and filling, below

    Preparation:

    Grease two 9-inch layer cake pans and line bottoms with waxed paper. Sift together flour, sugar, baking soda, baking powder, and salt. Cream butter; add flour mixture, 3/4 cup buttermilk, and vanilla. Stir until dry ingredients are moistened; beat at medium speed of electric mixer for 2 minutes, scraping bowl from time to time. Add melted chocolate, eggs, and remaining 1/4 cup buttermilk. Beat 1 minute longer. Pour batter into prepared cake pans. Bake in a preheated 350° oven for about 35 minutes, or until a wooden pick inserted in the center comes out clean. Cool in pans on rack for 15 minutes. Remove and cool completely on racks. Frost with coconut pecan frosting, below.

    Coconut Pecan Frosting and Filling
    • 3/4 cup evaporated milk
    • 1/2 cup light brown sugar, firmly packed
    • 1/2 cup granulated sugar
    • 1/2 cup butter
    • 1 teaspoon vanilla
    • 3 egg yolks, slightly beaten
    • 1 1/3 cups Baker's Angel Flake coconut (3-ounce can)
    • 1 cup chopped pecans
    In a saucepan over medium heat, combine milk, sugars, butter, and vanilla. Bring to a full boil, stirring constantly. Remove from heat (mixture might appear a bit curdled). Quickly stir a small amount of the hot liquid into the beaten egg yolks; return egg yolk mixture to the hot mixture in saucepan and blend well. Return to a boil, stirring constantly. Remove from heat and stir in coconut and pecans. Cool to spreading consistency, beating occasionally.

    Saturday, September 10, 2011

    Candied Yams

    INGREDIENTS:
       2      pounds yams,  peeled and sliced 1/4 inch thick
     1 1/2  cups  water     
       1      teaspoon vanilla extract
       4      tablespoons unsalted butter softened
         1/2  cup granulated sugar,  more to taste
         1/2  cup light brown sugar,  more to taste
         1/2  teaspoonground cinnamon
         1/2  teaspoonground allspice
       1      cup raisins
       2      cups pineapple chunks
    
    1.  Preheat the oven to 400 deg. F.  Place the yams in a 12- by 12-inch baking
    pan.  Pour in the water and vanilla.  Mix the butter, both sugars, cinnamon,
    and allspice in a small bowl until blended.  Sprinkle this mixture over the
    yams.  Cover the baking pan tightly and bake for 45 minutes.
    
    2.  Sprinkle the raisins and pineapple chunks over the yams and baste them
    with the juices in the pan.  Cover the yams and continue baking until very
    tender and the juices are bubbling, about 20 minutes.  Serve hot from the pan.
    

    Coleslaw

    INGREDIENTS:
       2 1/2  pounds cabbage
       2      large carrots 
       1      cup Mayonnaise 
         1/4  cup  white vinegar  
       3      tablespoons sugar
       1      tablespoon  prepared mustard  
       1      cup raisins
    
    1)  Trim the tough outer leaves from the cabbage.  Cut the cabbage into
    quarters and cut away the core from the cabbage pieces.  finely shred the
    cabbage.  There should be about 8 cups.  Peel the carrots and trim the
    ends.  Grate them on the coarse side of a grater.
    
    2)  Stir the mayonnaise, vinegar, sugar, and mustard together in a large
    bowl until blended.  Add the cabbage, carrots, and raisins and toss to coat
    with the dressing.  Let stand, tossing occasionally, about 15 minutes. 
    Store, covered, in the refrigerator for at least a few hours and toss well
    before serving.
     
    
    

    Smothered Pork Chops

    INGREDIENTS:
    2       tb  Butter
       2       tb   Flour
       1 1/2   cup Rich beef broth
       Pinch    Sage leaves, crumbled
       6     Thick loin pork chops
       1       cup  Flour for dredging
       Salt and pepper, to taste
       1/2   cup Lard
       3       lg Onions, sliced
       3        Cloves garlic, minced
       1/4   cup Celery, minced
      
      1.  In a small saucepan melt butter over medium-high heat, stir in the 2 tablespoons flour, and cook,
    stirring constantly with a wire  whisk, until lightly browned.  Stir in broth and sage, mix well,  remove
    from heat, and set aside.  This mixture will be the sauce.
      
      2.  Add salt and pepper to the 1 cup flour; dredge chops in the  mixture. In a large, heavy skillet heat
    1/4 cup of the lard over medium- high heat. Add chops and cook until they are browned.  Move
    browned chops to a large, oven proof casserole with a cover.  Preheat   oven to 350¼ F.
      
      3.  Melt the remaining lard in skillet over high heat.  Add onions,  garlic, and celery; lower heat to
    medium, and cook, stirring   frequently to avoid burning, until onions are golden (about 8 to 10
    minutes). Remove vegetables with a slotted spoon and place over chops  in the casserole.
      
      4.  Pour off all lard from the skillet.  Add reserved sauce, raise  heat to high, bring to a boil, and cook
    for 1 minute, stirring vigorously and scraping the bottom of the skillet.  Pour sauce over chops in
    casserole, cover, and bake for 30 minutes.  Serve with mashed potatoes.
    

    Neckbones, Green Beans and Potatoes

    Recipe Ingredients:
    • 2 to 3 pounds pork or beef neckbones, small to medium sized with meat
    • 2 cups rice
    • 1 teaspoons salt
    • 1 tablespoon garlic powder
    • 1 teaspoon black Pepper
    • 1 can italian green beans
    • 1 can white potatoes
    Cookware and Utensils:
    • 1 Dutch Oven or large boiling pot
    Recipe Instructions:
    Remember, the key to great cooking is being prepared and to use quality ingredients.
    1. You can typically find neckbones at your local grocery store in neighborhoods where blue collar workers shop. Don't expect to find them in upscale and well-established stores. Pick out neck bones that are small to medium sized with plenty of meat on the bones.
    2. Start off by rinsing your meat under running water. Add meat to a large pot or Dutch Oven. Cover Meat with about three inches of water. Bring water to a boil. Skim the foam from the meat once foam forms. If necessary remove meat, clean pot and add fresh water.
    3. Add cover to pot and reduce heat to simmer for about 1-1/2 hours. After simmering for 1-1/2 hours the meat should be tender. At this point add your canned green beans, white potatoes, salt, garlic powder and black pepper. Simmer for an additional 20 minutes, until beans and potatoes are tender.
    4. Cook your rice according to the package instructions

    Baked Ham

    INGREDIENTS 8 to 10-pound boneless cooked ham
    1 cup dark brown sugar
    1/2 cup yellow mustard
    1 teaspoon ground cloves
    2 cups pineapple juice
    1 (8-ounce) bottle of cola
    1 can Cherry Pie Filling
    Pineapple slices
    Maraschino cherries
    Remove all wrappings from ham, including any strings or paper also. Stick ham several times with metal skewer or long fork. This is to let the sauce penetrate the ham. Place ham in a deep roasting pan.
    Mix sugar, mustard and cloves together. Rub over entire ham. Pour juice and cola in pan around ham. Place in oven and bake for 35 minutes at 350 degrees. Baste ham with juice.
    With a pastry brush, brush pie filling over ham. Let cook for 10 minutes. Repeat the basting until all the pie filling is used. Raise oven temperature to 375 degrees and let glaze cook well. Garnish baked ham with pineapple slices and Maraschino cherries.
    Makes 12 servings

    Fried Chicken

    INGREDIENTS 3 cups whole wheat flour
    2 tablespoons black pepper
    2 tablespoons seasoned salt
    2 tablespoons garlic powder
    1/2 cup peanut oil
    1 whole chicken, cut in serving pieces (or use only chicken breasts)
    In a large bowl add flour, pepper, seasoned salt and garlic powder. With hand mix ingredients.
    Place peanut oil in a large skillet and heat at low heat.
    Flour chicken parts with mixture from bowl and place them in skillet. Brown chicken on both sides. Cover skillet and place in preheated 350 degree oven for 1 hour. Be sure to turn chicken on each side in order for it to cook throughly. Five minutes before removing chicken from oven, add two tablespoons of water and cover; contine cooking chicken for the remaining 5 minutes.
    Serve with Collard Greens, Potato Salad, Macaroni and Cheese, hot rolls and iced tea.

    Perfect Pecan Pie

    INGREDIENTS 1 prepared pie crust, unbaked
    5 egg yolks, lightly beaten
    1 cup sugar
    1 cup white Karo® syrup
    1 teaspoon vanilla
    3 tablespoons butter
    1 cup broken pecan meats
    5 egg whites, well beaten
    Pinch of salt
    Cream butter and sugar. Blend in lightly beaten egg yolks. Add syrup, vanilla, and pecans; stir well. Fold in beaten egg whites.
    Pour into unbaked pastry shell and bake slowly at 325 degrees for 1 hour, or until it has reached a custard-like consistency. Serve with whipped cream or ice cream, if desired.

    Sour Cream Pound Cake

    INGREDIENTS 1/2 pound butter or margarine, softened
    6 eggs, separated
    3 cups sugar
    3 cups sifted cake flour
    1/4 teaspoon baking soda
    1 cup sour cream
    1 teaspoon vanilla
    1 teaspoon almond, butter, lemon, or any flavor of your choice
    Preheat oven to 325 degrees. Grease and flour a Bundt pan.
    Beat egg yolks, sugar and butter until creamy. With beater on low speed, add sifted dry ingredients alternating with sour cream after each addition.
    In a separate bowl, beat egg whites until stiff but not dry. Fold the stiff egg whites into blended ingredients. Add flavoring and blend well.
    Pour into prepared Bundt pan and bake for 1 hour 15 minutes.
    DO NOT OPEN OVEN DURING BAKING

    Turkey Wings

    INGREDIENTS 4 turkey wings
    1 box Lipton onion soup mix
    2 pinches crushed red pepper
    4 capfuls of vinegar
    1-1/2 to 2 cups water
    1 stick low or non-fat margarine
    Place turkey wings in a deep roasting pan and add salt and pepper to taste. Mix onion soup mix with the water, vinegar and red pepper; pour into bottom of pan.
    Cut margarine into small chunks and place around wings. Place in preheated 350 degree oven for 1-1/2 hours or until done.

    Fried Corn

    Recipe Ingredients:
    • 2 to 3 pounds pork or beef neckbones, small to medium sized with meat
    • 2 cups rice
    • 1 teaspoons salt
    • 1 tablespoon garlic powder
    • 1 teaspoon black Pepper
    • 1 can italian green beans
    • 1 can white potatoes
    Cookware and Utensils:
    • 1 Dutch Oven or large boiling pot
    Recipe Instructions:
    Remember, the key to great cooking is being prepared and to use quality ingredients.
    1. You can typically find neckbones at your local grocery store in neighborhoods where blue collar workers shop. Don't expect to find them in upscale and well-established stores. Pick out neck bones that are small to medium sized with plenty of meat on the bones.
    2. Start off by rinsing your meat under running water. Add meat to a large pot or Dutch Oven. Cover Meat with about three inches of water. Bring water to a boil. Skim the foam from the meat once foam forms. If necessary remove meat, clean pot and add fresh water.
    3. Add cover to pot and reduce heat to simmer for about 1-1/2 hours. After simmering for 1-1/2 hours the meat should be tender. At this point add your canned green beans, white potatoes, salt, garlic powder and black pepper. Simmer for an additional 20 minutes, until beans and potatoes are tender.
    4. Cook your rice according to the package instructions.
    This recipe provided courtesy of http://www.soulfoodandsoutherncooking.com/
    Serve your neckbones, green beans and potatoes on a bed of rice with corn bread. Again, this recipe will work well with pork neckbones, as well as beef neck bones.
    Enjoy your NeckBones, Green Beans, Potatoes and Rice.



    Cornbread Dressing

    Ingredients:

    6 cups finely crumbled cornbread
    8 tablespoons (1 stick) unsalted butter
    2 ribs celery (diced)
    1 medium onion (diced)
    2 tablespoons minced fresh thyme leaves, or 2 teaspoons (dried and crushed)
    1 tablespoon minced fresh sage leaves or crushed
    1/4 cup minced fresh-leaf parsley
    3 large eggs, lightly beaten
    2/3 cup milk
    1 1/2 cups chicken or turkey broth
    1 tablespoon salt
    3/4 teaspoon freshly ground black pepper


    Instructions:

    Heat oven to 350 degrees F.
    Spread the cornbread out on a roasting pan and cook until lightly browned about 10 minutes.
    In a medium skillet over medium heat, melt 8 tablespoons of the butter and sauté the celery and onion until soft about 5 minutes.
    Add sage & thyme and cook for 2 minutes.
    In a large bowl stir together cornbread, and sautéed vegetables.
    Mix in parsley, eggs, milk and broth.
    Season the moist dressing with salt & pepper and mix well.
    Brush or spray a casserole dish with butter and add the dressing to the casserole dish.
    Bake 50 minutes.

    Sweet Potato Casserole

    Ingredients:

    4 large sweet potatoes or yams
    1 cup of light brown sugar
    1 cup of granulated sugar
    2 tablespoons of pure vanilla
    cinnamon and nutmeg to taste
    2 eggs (well beaten)
    1 cup of chopped pecans
    1 stick of butter (do not use margarine)
    one-fourth cup of frozen orange juice from concentrate


    Instructions:

    Boil potatoes until tender.
    Remove skin and beat with an electric mixer, removing strings until smooth.
    Add remaining ingredients and continue to mix in an electric mixer, except pecans until mixture is smooth and free of lumps.
    Add more sugar if necessary.
    Add pecans and stir with a large wooden spoon.
    Pour mixture in a large casserole dish and bake on 350 degree F for 1 hour or until casserole pulls from the edges.

    Fried Cabbage

    Ingredients:

    1 Head Cabbage
    6 Strips Bacon
    1 Tablespoon Butter
    Pinch of Salt

    Instructions:

    Shred Cabbage.
    Place in pot of water with salt and bring to boil.
    When at boil remove from heat and drain.
    In a skillet fry bacon.
    Crumple cooked bacon on a plate.
    Using the bacon drippings and butter fry the drained cabbage.
    Add bacon to cabbage and simmer for 5 minutes.

    Egg Pie

    Ingredients:

    6 large eggs
    2 cups of sugar
    2 cans of Pet® milk
    1 teaspoon vanilla extract
    1 teaspoon lemon extract
    2 deep dish pie shells
    2 sticks of butter


    Instructions:

    In large bowl, cream butter, eggs and sugar with mixer very well, then add Pet® milk one can at a time.
    Then add vanilla extract first, mix some more and then add lemon extract and mix for 5 more minutes.
    Pour half of the mixture in one pie shell and the remaining mixture in the second pie shell.
    Bake in oven at between 350 and 375 degrees F. for 30 to 35 minutes, until golden brown.

    Comments: This pie is very rich, so eat at your own discretion.

    Thursday, September 8, 2011

    BBQ Chicken Pizza

    Ingredients

    • 3 boneless chicken breast halves, cooked and cubed
    • 1 cup hickory flavored barbeque sauce
    • 1 tablespoon honey
    • 1 teaspoon molasses
    • 1/3 cup brown sugar
    • 1/2 bunch fresh cilantro, chopped
    • 1 (12 inch) pre-baked pizza crust
    • 1 cup smoked Gouda cheese, shredded
    • 1 cup thinly sliced red onion

    Directions

    1. Preheat oven to 425 degrees F (220 degrees C). In a saucepan over medium high heat, combine chicken, barbeque sauce, honey, molasses, brown sugar and cilantro. Bring to a boil.
    2. Spread chicken mixture evenly over pizza crust, and top with cheese and onions. Bake for 15 to 20 minutes, or until cheese is melted.

    Alice Springs Chicken

    Directions:

    1. 1
      With an electric mixer combine the mustard, honey, and 1 Tbsp oil, and lemon juice for 1 minute.
    2. 2
      Pour 1/2 mixture over chicken in a gallon ziplock to marinate in fridge 2-24 hours.
    3. 3
      Chill remaining marinade to serve with chicken.
    4. 4
      After marinating chicken, preheat oven to 375°F Put remaining oil in frying pan. Heat and sear chicken on both sides.
    5. 5
      Transfer chicken to oven safe pan and brush with marinade.
    6. 6
      Meanwhile in frying pan add butter and saute mushrooms.
    7. 7
      Season chicken breasts with salt and peppers.
    8. 8
      Stack bacon across each breast, spoon mushrooms on each breast and then approx 1/3- 1/2 cup cheese on each.
    9. 9
      Cover pan with foil and bake 7-10 minutes or until cheese is melted and bubbly. Sprinkle with parsley and serve with honey mustard marinade.

    Ruth's Chris Barbeque Shrimp

    Ruth's Chris Steakhouse's Barbecue Shrimp Orleans

    Ruth's Chris Steak House is that fancy restaurant with the funny name.

    Ruth's Chris Steak House is such a tongue-twister that one restaurant critic suggested it be used as a sobriety test: anyone who could say that name three times certainly couldn't be intoxicated.

    The restaurant Ruth Fertel bought in 1965 was named "Chris Steak House," and she acquired the right to use that name as long as the restaurant remained in the original location. But after a fire forced her to move, she needed a new name. Adding her name to the logo seemed the simplest solution and "Ruth's Chris Steak House" was born. It has proven to be effective as people remember the name because it's so unusual. It has also had an additional benefit. . . people stopped calling her Chris.

    Ruth's Chris Steak House is the nation's largest upscale restaurant company with 109 operations (United States, Puerto Rico, and internationally) selling over 17,000 steaks a day and grossing more than $250 million annually.

    The San Antonio Express-News published this recipe, for one of Ruth's most popular appetizers, a while back.



    Ruth's Chris Steakhouse's Barbecue Shrimp Orleans









    INGREDIENTS

    Barbeque Butter

    1 pound Butter
    2 teaspoons Black Pepper
    1/4 teaspoon Cayenne Pepper
    1 1/2 teaspoon Paprika
    1 teaspoon Salt
    1/2 teaspoon whole dried Rosemary Leaves (measured, then finely chopped)
    2 ounces (1/4 cup) Garlic, finely chopped
    2 teaspoons Worcestershire Sauce
    1 teaspoon Tabasco Sauce
    1 1/2 teaspoons Water

    For Shrimp

    1 tablespoon plus 1 teaspoon Olive Oil
    1 pound (16-20 count), cleaned, peeled and deveined shrimp
    1/4 cup chopped Green Onions
    1/2 cup dry White Wine

    Sourdough Bread, for serving

    DIRECTIONS

    For Barbecue Butter:

    1. Soften butter at room temperature to 70-80 degrees.
    2. Place butter, pepper, cayenne pepper, paprika, salt, rosemary, garlic, Worcestershire, Tabasco, and water into mixing bowl.
    3. Whip on high speed 3 minutes or until thoroughly blended.
    4. Refrigerate to 40 degrees.

    For the Shrimp:

    This will use 1 cup of the butter; reserve extra for another use (Like what??? Mark)
    Makes about 2 1/2 cups

    1. Pour olive oil in a hot sauté pan.
    2. Add shrimp to the sauté pan and cook on one side for 1-2 minutes. (Don't crowd; if necessary, use 2 pans. A 12-inch pan will accommodate 1 pound of shrimp.)
    3. Reduce heat to medium, turn shrimp, and add the chopped green onion. Cook for an additional 1 to 2 minutes.
    4. Add white wine and cook until reduced to 1/4 cup.
    5. Stir in 1 cup cold Barbecue Butter, reduce heat to low and cook and stir frequently until shrimp are just done (white throughout, moist and tender), approximately 1 1/2 minutes. Take care not to overcook the shrimp.
    6. Serve immediately in a bowl preheated to 160 degrees.

    Ruby Tuesday's Chicken Quesadillas

    Ruby Tuesday’s Chicken Quesadillas Recipe

    Ingredients :
    • 5 oz. chicken breast
    • Italian Dressing
    • 12 inch flour tortilla
    • margarine
    • 1 cup shredded monterey jack/cheddar cheese
    • 1 Tablespoon tomatoes, diced
    • 1 Tablespoon jalapeno peppers, diced
    • Cajun Seasoning (to taste)
    • 1/2 cup shredded lettuce
    • 1/4 cup diced tomatoes
    • Sour Cream
    • Salsa
    Instructions :
    Place chicken breast in a bowl with enough Italian dressing to coat; allow to marinate 30 minutes, refrigerated. Grill marinated chicken until done in a lightly oiled pan. Cut into 3/4″ pieces and set aside. Brush one side of tortilla with margarine and place in frying pan over medium heat. On one half of tortilla, add cheese, 1 Tbls. tomatoes, peppers, and Cajun seasoning in that order. Make sure to spread to the edge of the half. Top with diced chicken, fold empty tortilla side on top, and flip over in pan so that cheese is on top of chicken. Cook until very warm throughout. Remove from pan to serving plate and cut into six equal wedges on one side of plate. On the other side put lettuce, topped with 1/4 cup tomatoes, and then topped with sour cream. Serve your favorite salsa in a small bowl on the side.

    Red Robin's Banzai Burger

    Red Robin's Banzai Burger

    2 lbs ground round
    1 bottle Teriyaki sauce (recommend Kikkoman's Teriyaki Takumi Collection - Original )
    sliced fresh pineapple 
    Sliced cheddar cheese
    shredded head lettuce
    1 tomato, thinly sliced
    Burger Buns
    Mayonaise

    Directions:

    Form the beef into patties.  In a shallow baking dish, add some of the teriyaki sauce, place the beef patties on top in a single layer, turning to coat all sides with the marinade. (Be sure to reserve some marinade for the pineapple slices). Cover container and refrigerate 4-12 hours. 

    Place pineapple slices in a separate container, add enough marinade to coat well, cover dish and chill.

    Preheat grill to medium heat. Cook hamburgers 3 to 5 minutes per side, or to desired doneness. When you flip the burgers, add the pineapple to the grill and cook until grill marks show, turning once.  About 1 minute before the burgers are done, place slices of cheese on top of each patty to melt.  

    To assemble burgers:  Spread mayonnaise on the top and bottom of each bun.  Place hamburger patty on bottom bun and top with 1-2 tomato slices, and 1-2 grilled pineapple slices.  Cover with about 1/3 cup shredded lettuce and place top bun on sandwich. 

    Pappadeaux Key Lime Pie with Raspberry Sauce

    Pappadeaux Key Lime Pie

    Yield: 12 servings.
    1 – 8 oz Cream Cheese (softened)
    1 Can Sweetened Condensed Milk
    2/3 C. Cold Water
    3 Egg Yolks (beaten)
    1/8 tsp. Salt
    1/2 C. Flour
    5 Tbsp. Rose’s Sweetened Lime Juice
    5 Tbsp. Key Lime Juice or Reconstituted Lime Juice
    1 tsp. Lime Zest (very fine)
    Beat cream cheese until light and fluffy add sweeten condensed milk, beat mixture until completely
    blended. Use a 2 quart sauce pan to whisk egg yolks with water, add salt and flour. Stir constantly, completely mixing flour into liquid. Add lime zest, Roses Lime Juice and Key Lime juice. On low heat, or in a double boiler whisk the egg mixture and stir constantly until mixture thickens resembling pudding in texture and thickness. When egg and flour mixture is thickened add cream cheese. Whisk constantly taking care not to scorch the bottom of pan. Stir until pie filling starts to thicken and is completely mixed. When the filling is thick pour into the prepared pie shell. Chill pie several hours before serving.

    Chicken Cheese Tortilla Soup

    Ingredients
    • 1 medium yellow onion, chopped (1 cup)
    • 2 tspn fresh garlic, minced
    • 2 tbsp vegetable oil
    • 4 cups chicken stock
    • ¼ cup chopped green pepper (optional)
    • 1 x 15 oz can tomato purée
    • 1 tbsp finely minced jalapeño pepper (optional)
    • ½ tspn salt
    • ¼ tspn pepper (optional)
    • 1 tspn granulated sugar
    • 1 tspn chili powder (optional)
    • 1 tspn Worcestershire sauce
    • ½ tspn hot sauce (optional)
    • 4 tbsp flour
    • ½ cup water
    • 1 lb cooked chicken, cubed or pulled
    • 1 cup cream
    • ¼ cup nonfat sour cream
    • 8 oz processed cheese, 1" cubes
    • 10 x 6" colored or yellow corn tortillas, ¼" strips, fried
    • fresh cilantro, roughly chopped (optional)
    Preparation & Cooking Instructions
    1. Sauté oil, garlic and onions in large pan or Dutch oven until soft.
    2. Add chicken stock, green pepper, tomato purée, minced jalapeño, salt and pepper, sugar, chili powder, Worcestershire sauce and hot sauce.
    3. Bring to low boil, then reduce heat and simmer for 20 minutes.
    4. Meanwhile, cut tortillas into ¼" strips and fry in oil or spray with oil and bake at 400ºF. Sprinkle with salt if desired.
    5. Thoroughly mix flour and water, then whisk into soup. Bring to a low boil, then simmer 5 minutes.
    6. Add chicken and simmer 5 minutes. Stir in sour cream and cheese (more or less of each, depending on taste). Ensure a 165°F serving temperature.
    7. After serving soup, pile tortilla strips into a "haystack" shape on top of the soup. Optional: garnish with freshly chopped cilantro.

    Chicken Cheese Tortilla Soup

    Ingredients
    • 1 medium yellow onion, chopped (1 cup)
    • 2 tspn fresh garlic, minced
    • 2 tbsp vegetable oil
    • 4 cups chicken stock
    • ¼ cup chopped green pepper (optional)
    • 1 x 15 oz can tomato purée
    • 1 tbsp finely minced jalapeño pepper (optional)
    • ½ tspn salt
    • ¼ tspn pepper (optional)
    • 1 tspn granulated sugar
    • 1 tspn chili powder (optional)
    • 1 tspn Worcestershire sauce
    • ½ tspn hot sauce (optional)
    • 4 tbsp flour
    • ½ cup water
    • 1 lb cooked chicken, cubed or pulled
    • 1 cup cream
    • ¼ cup nonfat sour cream
    • 8 oz processed cheese, 1" cubes
    • 10 x 6" colored or yellow corn tortillas, ¼" strips, fried
    • fresh cilantro, roughly chopped (optional)
    Preparation & Cooking Instructions
    1. Sauté oil, garlic and onions in large pan or Dutch oven until soft.
    2. Add chicken stock, green pepper, tomato purée, minced jalapeño, salt and pepper, sugar, chili powder, Worcestershire sauce and hot sauce.
    3. Bring to low boil, then reduce heat and simmer for 20 minutes.
    4. Meanwhile, cut tortillas into ¼" strips and fry in oil or spray with oil and bake at 400ºF. Sprinkle with salt if desired.
    5. Thoroughly mix flour and water, then whisk into soup. Bring to a low boil, then simmer 5 minutes.
    6. Add chicken and simmer 5 minutes. Stir in sour cream and cheese (more or less of each, depending on taste). Ensure a 165°F serving temperature.
    7. After serving soup, pile tortilla strips into a "haystack" shape on top of the soup. Optional: garnish with freshly chopped cilantro.

    Caribbean Chicken Salad

    Ingredients
    • 4 boneless, skinless chicken breasts
    • ½ cup teriyaki marinade
    • 4 cups green leaf lettuce, chopped
    • 4 cups iceberg lettuce, chopped
    • 1 cup red cabbage, chopped
    • 1 can pineapple chunks
    • tortilla chips (broken into pieces )
      for honey lime dressing :
    • ¼ cup Dijon mustard
    • ¼ cup honey
    • 1½ tspn sugar
    • 1 tbsp sesame oil
    • 1½ tspn apple cider vinegar
    • 1½ tspn lime juice
      for Pico de Gallo :
    • 2 tomatoes, diced
    • ½ cup Spanish onion, diced
    • 2 tspn jalapeño pepper, chopped
    • 2 tspn cilantro, minced
    • a pinch of salt
    Preparation & Cooking Instructions
    1. Blend all the ingredients with electric mixer, and chill.
    2. Mix all ingredients in a bowl, cover and chill.
    3. Marinate the chicken for 2 hours or more.
    4. Preheat the grill and grill the chicken breast for 5 minutes each side until cooked. Then cut into strips.
    5. Toss the lettuce, and cabbage in a large salad bowl.
    6. Add in the Pico De Gallo, pineapples, honey lime dressing, and tortilla chips.
    7. Add in the grilled chicken. Toss and serve.

    Jalapeno Garlic Tilapia

    Ingredients :
    • 1 oz melted margarine
    • 3 oz heavy cream
    • ½ tspn chopped garlic
    • ¼ cup lemon butter
    • 1 tilapia
    • 5 oz angel hair pasta (cooked)
    • 2 tbsp chopped jalapeños
    • 2 tbsp roma tomatoes
    • ½ cup chopped spinach
    • parsley garnish
    • ¼ tspn sauté spice

    Preparation and Cooking Instructions :
    1. To a heated sauté pan, add margarine, garlic and tilapia.
    2. Once the bottom of the tilapia has cooked, flip the tilapia over in the pan and add jalapeños, spinach and sauté spice.
    3. Heat pasta in boiling water until heated and drain well.
    4. Place pasta in a bed in center of plate once tilapia starts to flake throughout, add cream and lemon butter. Let sauce reduce until thickened.
    5. Place tilapia fillets over bed of pasta. Pour sauce evenly over center.
    6. Garnish with Roma tomatoes and fresh parsley.

    Fish Tacos

    Ingredients
    • 2 lb mild, white-fleshed fish, cut on bias to ½" x ½" squares
    • ¼ cup olive oil
    • 2 tspn minced garlic
    • 2 tspn ground cumin
    • 1 red bell pepper, thinly sliced
    • 1 yellow bell pepper, thinly sliced
    • 1 yellow onion, thinly sliced
    • salt and pepper, to taste
    • 12 flour tortillas
    • 12 corn tortillas
    • ½ cup chopped cilantro
    • 2 cups shredded purple cabbage
    • ½ cup fresh pico de gallo
    Preparation & Cooking Instructions
    1. Marinate the small fish slices in the refrigerator in the olive oil, garlic, cumin, peppers and onions for a minimum of 6 hours.
    2. When ready to serve, cook the fish quickly in a hot sautépan, seasoning with salt and pepper.
    3. Warm the tortillas. Set a flour tortilla on a dish, followed by a corn tortilla.
    4. Spoon fish slices onto the tortillas, followed by chopped cilantro and then by shredded cabbage. Top with pico de gallo.

    Baked Monte Cristo Sandwich

    Ingredients
    • 4 x 1 oz slices Swiss cheese
    • 4 x 1 oz slices cooked turkey
    • 8 slices firm white bread
    • 3 eggs
    • 2/3 cup milk
    • 1 envelope dry onion soup mix
    • 3 tbsp butter or margarine
      for Dijon Mustard dipping sauce :
    • ½ cup sour cream
    • 2 tbsp milk
    • 1 tbsp Dijon mustard
    Preparation & Cooking Instructions
    1. Preheat oven to 450°F.
    2. Place 1 slice of cheese and 1 slice of turkey on each of 4 bread slices.
    3. In pie plate beat eggs, milk, and dry soup mix until well blended. Dip each sandwich into egg mixture, spooning onion pieces onto bread. Make sure all egg mixture is used. Place butter in 15" x 10" jellyroll pan. Set in oven a couple of minutes to melt butter.
    4. Carefully place sandwiches in pan and drizzle any remaining egg mixture over them. Bake 5 minutes. Carefully turn sandwiches and continue baking until golden brown. Serve with Dijon Mustard Dipping Sauce.
    5. For Dijon Mustard Dipping Sauce : Mix well and then chill until ready to serve.

    Blackened Chicken Salad with Honey Mustard Dressing

    Ingredients
    • 2 boneless, skinless chicken breast halves
    • 2 tbsp light butter
      for Dressing:
    • ¼ cup fat free mayonnaise
    • ¼ cup Dijon mustard
    • ¼ cup honey
    • 1 tbsp prepared mustard
    • 1 tbsp white vinegar
    • pinch paprika
      for Chicken Marinade:
    • 1 cup water
    • 3 tbsp lime juice
    • 2 tbsp soy sauce
    • ½ tbsp Worcestershire sauce
      for Cajun Spice Blend :
    • ½ tbsp salt
    • 1 tspn sugar
    • 1 tspn paprika
    • 1 tspn onion powder
    • 1 tspn black pepper
    • ½ tspn garlic powder
    • ½ tspn cayenne pepper
    • ½ tspn white pepper
      for Salad :
    • 8 cups chopped iceberg lettuce
    • ½ cup shredded red cabbage
    • ½ cup shredded carrot
    • ½ cup fat free shredded mozzarella cheese
    • ½ cup fat free shredded cheddar cheese
    • 1 large tomato, diced
    • 1 hard-boiled egg white, diced
    Preparation & Cooking Instructions
    1. Make dressing by combining ingredients in a small bowl. Mix well by hand. Store in a covered container in the refrigerator until salad is ready.
    2. Combine water, lime juice, soy sauce, and Worcestershire sauce in a medium bowl, and stir. Add the chicken breasts to the marinade, cover bowl and keep in refrigerator for several hours. Overnight is even better.
    3. When chicken is marinated, preheat a frying pan or skillet (an iron skillet, if you've got it) over medium/high heatbsp Also, preheat your barbecue grill to medium/high heatbsp
    4. Combine the spices for the Cajun spice blend in a small bowl. Sprinkle a tspn of the spice blend over one side of each of the chicken breasts. Cover the entire surface of the chicken with spice.
    5. Melt the butter in the hot pan, then sear the chicken breasts for 2-3 minutes on the side with the spices. While first side cooks, sprinkle another tspn of spice over the top of each chicken breast, coating that side as you did the other. Flip the chicken over, and sear for another 2-3 minutes. The surface of the chicken will be coated with a charred, black layer of flavor. This is exactly what you are shooting for.
    6. Finish the chicken off on your barbecue grill. Grill each breast on both sides for 2-3 minutes, or until they are done.
    7. While chicken is cooking prepare the salads by splitting the lettuce into two large bowls. Toss in the red cabbage and carrots. Mix the cheeses together, then top the salad with the cheeses and hard-boiled egg. Sprinkle the diced tomato on each salad.
    8. Slice the chicken breast, across each breast in ½"-thick slices. Spread the chicken over the top of the salad and serve immediately with dressing on the side.

    Asian Mahogany Chicken Wings

    INGREDIENTS:

    1/2 cup soy sauce
    1/2 cup hoisin sauce
    1/4 cup plum sauce
    1/4 cup saki (rice wine)
    1/4 cup cider vinegar
    3 tablespoons honey
    1 tablespoon garlic, finely minced
    1 bunch green onions, finely minced
    5 pounds chicken wings


    PREPARATION:

    Combine all ingredients except chicken. Bring to a boil, lower heat, and cook for an additional 5-10 minutes. Cool.

    Cut wings at joints, forming "drummies," "paddles," and "tips". Discard tips, or save for making soup stock.

    Place wings in a container for marinating (Zip-Lock bags work great for this), then cover with sauce. Refrigerate at least overnight, up to two days. Turn occasionally.

    Line two large jelly roll pans with parchment paper to minimize sticking. Preheat oven to 375 degrees F.

    Place individual chicken pieces on pans and bake, uncovered, for 20 minutes. Remove liquified chicken fat and juices from pan. Turn chicken pieces and baste with marinating sauce.

    Bake another 20 minutes, turn chicken and baste. Repeat twice more, watching carefully during the last baking cycle, so the sauce doesn't burn.

    Serve hot or cold.

    Santa Fe' Stuffed Chicken

    INGREDIENTS:

    8 skinless, boneless chicken breast halves
    1 package (8 ounce or larger) Monterey Jack cheese
    1/2 cup butter, melted
    1 cup Italian seasoned bread crumbs
    1 1/2 tablespoon grated Parmesan cheese
    1/2 teaspoon salt
    1/2 teaspoon cumin
    1/2 teaspoon ground black pepper
    1 small red bell pepper
    1 small green bell pepper


    PREPARATION:

    Cut some of the cheese into 8 slices, and reserve part of it for the cheese sauce. Place 1 chicken breast between two sheets of wax paper. Working from the center to the edges pound with a meat mallet until flat and rectangular shaped. Repeat with remaining breasts. Wrap the flattened chicken breasts around cheese. Secure with wooden picks or uncooked spaghetti noodles.

    Combine the bread crumbs, parmesan cheese, salt, cumin and pepper. Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture. Place chicken breasts in a 13 x 9-inch baking dish, but don't crowd them. Drizzle the remaining butter over all eight of the breasts. Refrigerate for 1 hour or freeze to bake later (baking time will be increased by about 5 to 10 minutes).

    Bake in a preheated 400 degrees F oven for 25 to 30 minutes or until chicken is done.

    Make a roux with butter and flour. Add about 1 cup milk. Bring to a simmer. Add cheese and lower the heat, stirring constantly so cheese does not burn. Add milk as needed to thin out the cheese sauce. Dice bell peppers.

    When chicken is done, pour some cheese sauce over top and sprinkle with diced peppers.

    Venetian Apricot Chicken

    Olive Garden Venetian Apricot Chicken

    Yield: 4 to 6 servings.
    APRICOT SAUCE:
    1 cup chicken stock or broth
    1 cup apricot preserves
    salt and pepper to taste
    TOMATO MIXTURE:
    1 pound roma tomatoes, cut into 1î pieces
    12 basil leaves, cut into 1/2î pieces
    2 teaspoon garlic pepper
    salt to taste
    GARLIC HERB SEASONING:
    3 teaspoon garlic pepper
    1 teaspoon Italian seasoning
    ADDITIONAL INGREDIENTS:
    2 bunches asparagus (remove bottom inch of stems)
    1 pound broccoli florets
    2 tablespoons extra-virgin olive oil
    8 boneless, skinless chicken breasts
    Chopped parsley to garnish
    Combine garlic herb seasoning ingredients in a small mixing bowl and set aside. Blend chicken stock and apricot preserves in a sauce pan. Add salt and pepper to taste. Bring to a boil and remove from heat.
    Combine tomatoes, basil, garlic pepper and salt in a separate mixing bowl and set aside. Blanch asparagus and broccoli for 1 minute in a pot of salted boiling water. Transfer immediately to ice bath to stop cooking.
    Coat saute pan with olive oil. Keeping ingredients separated in the pan, heat cooled asparagus, broccoli and tomato mixture until hot. Do not overcook. Grill chicken until internal temperature reaches 165 degrees F.
    Place grilled chicken on a platter next to hot broccoli and asparagus. Sprinkle garlic herb seasoning on broccoli. Pour tomato mixture on top of vegetables.
    Top chicken breasts with apricot sauce and garnish with chopped parsley.

    Sauteed Shrimp Fajitas

    Ingredients:
    1 lb medium shrimp, peeled and deveined
    1 clove garlic, pressed
    2 tablespoons olive oil
    ½ teaspoon salt
    2 tablespoons fresh lime juice
    ? teaspoon chili powder
    ¼ teaspoon cumin
    ¼ teaspoon black pepper
    2 red or green bell peppers, seeded and sliced
    3 tablespoons chopped fresh cilantro
    8 flour tortillas
    2 onions, sliced
    Serve with Quick Guacamole &/or Sour Cream and Shredded Cheese
    Preparation:
    Preheat the oven to 350 degrees F.
    Combine the shrimp, half the lime juice, half the oil, half the salt, half the pepper and all the chili powder and cumin, stirring well to coat the shrimp.
    Heat the rest of the oil in a skillet over a medium high heat and cook the onions for about 5 minutes, until they are translucent.
    Add the rest of the salt and pepper and the bell peppers.
    Cook for another 5 minutes, stirring often.
    Add 2 tablespoons of the cilantro and transfer the mixture to an ovenproof bowl.
    Put it in the oven to keep warm.
    Heat a skillet over a medium heat and add the shrimp.
    Sauté them for about 4 minutes or until they are just cooked.
    Stir in the rest of the cilantro and lime juice.
    Wrap the tortillas around the vegetables and shrimp and serve with toppings of choice.
    (Serves 6)

    Classic Goulash

    Ingredients

    • 2 pounds lean ground beef
    • 2 large yellow onions, chopped
    • 3 cloves garlic, chopped
    • 3 cups water
    • 2 (15 ounce) cans tomato sauce
    • 2 (14.5 ounce) cans diced tomatoes
    • 3 tablespoons soy sauce
    • 2 tablespoons dried Italian herb seasoning
    • 3 bay leaves
    • 1 tablespoon seasoned salt, or to taste
    • 2 cups uncooked elbow macaroni

    Directions

    1. In a large Dutch oven, cook and stir the ground beef over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
    2. Stir in water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt, and bring the mixture to a boil over medium heat. Reduce the heat to low, cover, and simmer 20 minutes, stirring occasionally.
    3. Stir in the macaroni, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve

    Portabella, Mushroom and Avocado Sandwich

    Ingredients

    • 24.0004
      Portabella mushroom caps (2 ounces each)
    • 0.000
      Olive oil - as needed
    • 0.000
      Salt and coursely ground black pepper - as needed
    • 2.25038 cups
      Mayonnaise
    • 0.000
      Lemon juice, divided - 3 tablespoons + 1/4 cup
    • 4.00023 lbs.
      California Avocados
    • 24.0004
      Round sandwich buns
    • 24.0004
      Pepper Jack cheese, sliced (1-ounce slices)
    • 24.0004
      Lettuce leaves
    • 0.000
      Tomato - 24 large and thin slices

    Recalculate Ingredients

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    Instructions

    1. METHOD
    2. Brush each portabella cap with oil; sprinkle well with salt and lightly with pepper. Arrange on a sheet pan.
    3. Bake at 500°F until mushrooms are tender, about 8 minutes; reserve.
    4. Mix mayonnaise with 3 tablespoons lemon juice and 1-1/2 teaspoons pepper; reserve.
    5. JUST BEFORE SERVICE
    6. Roughly dice avocados; gently mix with 1/4 cup lemon juice.
    7. PER ORDER
    8. Toast bun. Meanwhile heat 1 portabella cap on the grill or in a hot frying pan. When bun is ready, spread 1/2 tablespoon seasoned mayonnaise on each cut side. Put portabella, stem side up on bottom of bun; fill cap with 1/3 cup diced avocado. Top avocado with 1 slice cheese. Heat in a hot oven until cheese begins to melt, about 2 minutes. Top with 1 lettuce leaf, 1 slice tomato and top of bun.

    Sausage, Avocado, Onion and Jack Colby Cheese Quiche

    1
    Fresh California Avocado*, thinly sliced
  • 6.000 6 oz.
    ground sausage

  • 1.000 1 oz.
    onion, minced

  • 1.000 1 oz.
    canola or grapeseed oil (if needed)

  • 3.000 3 oz.
    Jalapeno Colby cheese, grated

  • 4.000 4
    large eggs

  • 6.000 6 oz.
    milk (2%)

  • 0.250 ¼ tsp.
    salt

  • 0.000
    Ground black pepper to taste

  • 1.000 1
    9" prepared pie dough

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    Instructions

    1. Preheat oven to 350°F. Place a rack on the bottom third of oven.
    2. Roll out pie dough and place in a 9” pie dish, gently forming dough to pan and shaping crust. Place pie dish in freezer until needed. (If using pre-packaged frozen pie crusts, leave in freezer until needed).
    3. Heat a large skillet over medium high heat. Add ground sausage, breaking it apart with spoon as it cooks, and cook until it just starts to brown. If the sausage is lean, add cooking oil if needed to keep it from sticking. Add the onions, and continue to cook until onions are lightly browned and sausage is cooked through. Remove from heat and transfer mixture to a bowl. Let cool for 5 minutes.
    4. Remove pie shell from the freezer and line bottom with one-half of the avocado slices, arranging them in a circle. Add sausage onion mixture on top of the avocado. Top with the grated cheese. Then layer the remaining avocado slices in a circle on top, pressing the mixture down if necessary to keep it below the rim of the pie dish.
    5. Whisk the eggs and milk together in a bowl until well incorporated. Add the salt and a dash of pepper. Pour egg mixture into pie shell and carefully place quiche onto a baking sheet and put the sheet onto a shelf in the lower third of the oven.
    6. Bake for 40-45 minutes, or until set and center no longer jiggles when checked. Remove from oven and set aside to cool and set for 15 minutes before cutting. Slice and serve.