Tuesday, November 20, 2012

Friendsgiving Recipes

Most years I throw a Friendsgiving for all my friends a couple days after our Families Thanksgiving Dinners. It's fun to all get together. The guys are in charge of Deep Frying the Turkey with an Infrared Deep Fryer (very good) and I ask others to just bring pies and desserts. Here are some side dishes that are easy to make for Thanksgiving. **Helpful Hints for Preparation and day off at bottom

“Let us rise up and be thankful, for if we didn't learn a lot today, at least we learned a little, and if we didn't learn a little, at least we didn't get sick, and if we got sick, at least we didn't die; so, let us all be thankful.” -Buddha

Recipes below:

Stuffing 
Baked Mac N Cheese
Gravy
Mashed Potatoes
Green Beans with Garlic and Almonds
Sweet Potato Casserole
Cranberry Sauce
Au Gratin Potatoes
Ham


Ruth Chris Sweet Potato Casserole (already posted)
http://recipesbylizzie.blogspot.com/2012/03/ruth-chris-sweet-potato-casserole.html

Hagan Stuffin' (already posted)
http://recipesbylizzie.blogspot.com/2012/02/hagan-stuffin.html

Garlic and Almond Green Beans (previously posted in Valentine's Dinner Post)

So you can try this with real green beans and cook them in a variety of way. But I like to just buy the steam in bag (call me lazy lol) but it is just as good and super easy. If you want to take the time, follow this link to how to cook Green Beans in different ways: http://www.bhg.com/recipes/how-to/cook-with-fruits-and-vegetables/how-to-cook-green-beans/

Ingredients
8oz bag of Steam-in-Bag Frozen Green Beans
1/2 Cup of of Finely Chopped Almonds
1/2 Cup of Minced Garlic (yes that much)
1/2 stick of melted butter (or you could substitute extra virgin olive oil)

Follow cooking instructions on back of bag of frozen green beans (typically 5 minutes in the microwave)
After Green Beans are tender, pour green beans (drained) into a dish.
Melt a 1/2 stick of butter in the microwave.
Pour in butter with green beans, add in minced garlic and almonds.
Stir together, and salt and pepper to taste.
Microwave for an additional minute or two to heat before serving.

The Best Baked Mac N Cheese You'll Ever Taste
1 1/2 boxes of elbow Mac
1 block of Velveeta
1 stick of butter
1 large can of cream of chicken or two small cans
Cook noodles
Preheat oven to 375 degrees
Melt in microwave 1/2 box of Velveeta and 1/2 stick of butter
Pour noodles and cheese and butter and 1/2 can of soup mix into pan and mix
While mixing, melt the other half of the butter and Velveeta in the microwave
Add the rest of the cheese, butter, soup mixture to the noodles in the pan
45 minutes

Au Gratin Potatoes

Ingredients
4 whole Russet Potatoes, Scrubbed Clean
2 Tablespoons Butter, Softened
1-1/2 cup Heavy Cream
1/2 cup Whole Milk
2 Tablespoons Flour
4 cloves Garlic, Finely Minced
1 teaspoon Salt
Freshly Ground Pepper, to taste
1 cup Sharp Cheddar Cheese, Freshly Grated

Preparation Instructions

Preheat oven to 400 degrees.
Smear softened butter all over the bottom of a baking dish.
Slice potatoes, then cut slices into fourths.
In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.
Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.
Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.
Allow to stand for a few minutes before serving by the spoonful. Delicious!


Cranberry Sauce Recipe

Ingredients
1 cup (200 g) sugar
1 cup (250 mL) water
4 cups (1 12-oz package) fresh or frozen cranberries

Preparation
1 Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.
2 At this point you can add all number of optional ingredients. We typically mix in a half a cup of roughly chopped pecans with or without a few strips of orange zest. You can add a cup of raisins or currants. You can add up to a pint of fresh or frozen blueberries for added sweetness. Spices such as cinnamon, nutmeg or allspice can be added too.
3 Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.
Cranberry sauce base makes 2 1/4 cups.

Gravy without drippings for Deep Fried Turkeys

Take all giblets from turkey and put in a sauce pan
Add 1/2 cup of water and 1/2 cup of chicken broth
Add salt, pepper, bay leaves, dried thyme, dried sage and dried rosemary
Simmer for 20-30 minutes

In a separate sauce pan make a roux
Take 3/4 stick of butter (almost 1/2 cup)
1/2 cup of flour
Melt butter in skillet. Add the flour and stir constantly until blondish brown, being careful not to burn. If there is the slightest indication of over-browning, dispose of the Roux and start over.

Take the stock you made and over a strainer, drain on top of rue

Add milk if you want it creamier
Add pepper to taste if u think needs be
Add more chicken broth if you think it needs to be lighter

**for non deep fried turkeys add drippings from pan into first sauce pan and use less water and stock


Honey Mustard Ham


Ingredients
1 cooked, bone-in half ham (about 7 to 8 lbs.)
15 whole cloves
1/4 cup dark brown sugar
1/4 cup maple syrup
2 tablespoons Dijon mustard

Preparation
1. Preheat oven to 325°. Cut off the tough skin from ham (if it has it; some hams will not), and score the fat in a crosshatch pattern. Stud ham all over with cloves, put in a large roasting pan, and loosely tent with foil. Bake until a thermometer inserted in center of thickest part (not touching the bone) registers 135°, about 20 minutes per lb. or 2 to 2 1/2 hours total, basting occasionally with any accumulated juices.

2. While ham is baking, make the glaze: In a medium bowl, combine brown sugar, maple syrup, and mustard. Whisk until smooth. When ham has about 40 minutes left to bake (internal temperature will be 120° to 125°), brush generously on all sides with glaze. Continue baking until ham reaches 135° and glaze is well browned.

Helpful Hints to make you look like you are not actually the stressed out mess this day and instead a well prepared thanksgiving provider!

*Make a grocery list two weeks before
*Plan out all recipes and put all together in an excel document that you can print easily
*Research pricing and make a budget in your grocery list
*Get Cinnamon Rolls and make them in the morning. It will fill the house with a great smell, they are easy and you can cook them in a disposable dish.
*Use aluminum foil baking trays. makes clean up easy and baking and storage easier. Get the dishes that come with a plastic lid for storage after
*Make sandwich wraps if you have a night time dinner and not a lunch as thanksgiving. They are easy, no cooking necessarily and gives you more time to cook dinner. Try the High Roller Sandwiches I make or even easier the Chicken Salad Sandwich Wraps and buy the chicken salad from the deli at the store. Links:  http://recipesbylizzie.blogspot.com/2012/10/chicken-salad-wraps.html and
http://recipesbylizzie.blogspot.com/2012/02/high-roller-sandwiches.html .
*Use scented fall candles around the house. Adds to your food scents with taking some of the not as fun smells out.
*Try casual Thanksgiving. Get fun colorful plastic dishes, heavy duty plastic silverware. Wrap up your napkins with cute ribbon. Makes easier clean up. If you are doing a more formal sit down, then use the nicer plastic see through dishes on top of a charger plate.
*If you are short on oven space, invest in an Infrared Deep Frier. This will cook the turkey in a separate device without causing the risk of a house fire.
*Use a crock pot to make a super easy Hard Cider with Apple Cider from the grocery store, Captain Morgan, cloves, oranges and cinnamon sticks. It creates a wonderful aroma and warm drink for everyone as the day goes on. It is also great for the cook while cooking and can be made over and over throughout the day.
*BIGGEST TIP OF ALL:
     Make a Game Plan for your day. Look at all your recipes and see which are cooked at the same temperature and for how long. This means you can cook more than one thing at a time. Estimate your prep times also so that way you know when you need to start what and also while things are cooking you know how long you have to prep something. If you have everything mapped out by time and degrees etc you will know when u need to start and what you need to prep the day before. This makes for less stress on you and much more fun for everything else.

Good Luck and Happy Holiday Cooking



Wednesday, October 10, 2012

Avocado Raspberry Fall Salad

This salad I made for an October night when I wanted a light dinner. It was quite a hit with my friends due to unusual ingredients that actually just went really well together. This salad is savory and sweet with crunch and crisp. Enjoy!

“Autumn...the year's last, loveliest smile.”

Avocado Raspberry Fall Salad

Ingredients:
Three Avocados
One container of Raspberries Chopped
Two cups of Crispy Fried Onions
Two -Three cups of Sliced Almonds
One Yellow Bell Pepper Chopped
One Cucumber Chopped
Four Green Onion Bulbs Diced
Two cups of quartered Grape Tomatoes
One cup of grated Parmesan cheese
Balsamic Dress to your taste

Combine all ingredients in a large bowl and toss with dressing to your taste.


Chicken Salad Wraps

This week for my weekly TV show night with the friends I wasn't feeling too well. I had a hearty lunch and wanted a light dinner. So I decided to make Chicken Salad Wraps along with a great salad (recipe to follow separately). They went off well and were super easy. You can make your own Chicken Salad or try the chicken salad at the deli at your grocery store and if you like that stick to that (even easier).


"I do not pray for a lighter load, but for a stronger back."

Chicken Salad Wraps

(yields 6 full wraps, 12 can be sufficient cut in half)

Ingredients:
6 pieces of Flat Out Bread (you can also use whole wheat tortillas however the flat out bread is a bit thicker and holds better)
4 cups diced rotisserie chicken from your grocery store (some even use canned chicken or you can boil chicken and cube)

1 stalk celery, cut into 1/4-inch dice
4 scallions, trimmed and thinly sliced
1 1/2 teaspoons finely chopped fresh tarragon or fresh dill or dried spices
2 tablespoons finely chopped parsley
1 cup mayonnaise
2 teaspoons lemon juice
1 teaspoon Dijon mustard
2 teaspoons kosher salt
Freshly ground black pepper to taste
Two Sliced Avocados
Two Sliced Beefsteak Tomatoes or Three Roma Tomatoes
One Head of Romaine Lettuce
Mayonnaise to Spread
Balsamic Dressing
Minced Garlic

Chicken Salad Mixture:

Mix together the chicken, celery, scallions and herbs.
Whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste
Add to the chicken and toss until combined
Refrigerate until ready to serve


Layout a piece of flat out bread vertically
Spoon in Chicken Salad across the top of the piece of bread
then layer with two slices of tomato, two Romaine leafs, and two slices of avocado
on remaining bread spread mayonnaise, minced garlic, and balsamic dressing
Then roll from chicken side towards you.
Use toothpicks to keep wraps together
Serve






Wednesday, September 19, 2012

Ricotta and Spinach Stuffed Shells

So for our weekly Sons of Anarchy Viewing Night I made Stuffed Shells. They came out great. I served with a salad and garlic bread for a great meal. It wasn't too difficult nor time consuming. I think I will later try adding some different ingredients to the mix like ground turkey, sausage, onions, mushrooms, etc. Hope you enjoy!

“The sky has never been the limit. We are our own limits. It’s then about breaking our personal limits and outgrowing ourselves to live our best lives.”

Ricotta and Spinach Stuffed Shells

Ingredients:
1 box of Jumbo Shell Pasta
15oz (1 container) of Part Skim Ricotta
2 cups of Mozzarella Cheese
6 oz of Basil Pesto
1 Egg
2 cups of Fresh Spinach
1 tbsp of Extra Virgin Olive Oil
1 jar of Marinara Sauce (I choose Onion, Garlic, and Tomato sauce)
2 tbsp of Minced Garlic
1 tsp of pepper
1 tsp of salt
1 tbsp of dried basil
1 tbsp of garlic powder

Boil water. Once to a boil, add pasta then oil so that shells do not stick together. Cook for 9-11 minutes or until shells are soft but not mushy.

In a mixing bowl, combine ricotta, 1 cup of mozzarella, pesto, egg, minced garlic, and seasonings. Chop spinach and stir into mix. Refrigerate until ready to stuff shells.

Preheat the oven to 350 degrees.

When pasta is done cooking, let shells cool for a few minutes.

Use a 9 x 13 casserole dish. Line the bottom of the dish with sauce. Open a shell, spoon in mixture so that shell is still slightly open. Line rows of shells. Should make about three lines of shells.

Cook in oven for 30 minutes. Let cool for 5 minutes then serve.





Wednesday, September 12, 2012

Pepperoni, Black Olive, and Jalapeno Pizza

So this is the second pizza I made for SOA night. This pizza is simpler and not on Whole Wheat Crust. It was very good though.

“Tradition is a guide and not a jailer”

Pepperoni, Black Olive, and Jalapeno Pizza

Ingredients

Boboli Original Crust (12in)
Pizza Sauce
Minced Garlic
Pepperoni
Jalapenos (jarred and sliced for nachos)
Sliced Black Olives

Mozzarella Cheese
Four Cheese Italian Blend
Parmesan and Romano Blend Cheese


Preheat Oven to 450 degrees.


Layer pizza with ingredients in the following order. Add as much of each topping as you would like.

Boboli Original Crust (12in)
Pizza Sauce
Minced Garlic
Pepperoni (make a layer starting in center of pizza and going outwards making a circular, flower arrangement)

Jalapenos
Sliced Black Olives
More Minced Garlic
Mozzarella Cheese
Four Cheese Italian Blend
Parmesan and Romano Blend Cheese

Cook for 10 minutes on an oven sheet. Let sit for another 10 before slicing pizza.

Enjoy!







Whole Wheat White Pesto Chicken Pizza with Sun dried Tomatoes, Artichokes, and Garlic

I had always wanted to try making homemade pizza but had never gotten to it. My friends and I have a show that we have been watching for 5 years now, Sons of Anarchy. So every Tuesday we get together and I make dinner and we watch the show. Last night marked the starting of  a new season. I made two pizzas, second recipe to follow. I didn't attempt to make my own dough, I am not the best baker in that sense so I just got pre-made dough. It was super easy, fast and quite the hit. I served with a caesar salad.

"It takes an endless amount of history to make even a little tradition.”

Whole Wheat White Pesto Chicken Pizza with Sun dried Tomatoes, Artichokes, and Garlic 

Ingredients:

Boboli Whole Wheat Thin Crust (12in)
Alfredo Sauce
Pesto Sauce
Sun dried Tomatoes
Minced Garlic
Cooked Sliced Chicken Breast
Mozzarella Cheese
Four Cheese Italian Blend
Parmesan and Romano Blend Cheese
Quartered Marinated Artichoke Hearts

Preheat Oven to 450 degrees.

Layer pizza with ingredients in the following order. Add as much of each topping as you would like just make sure the alfredo and pesto is generous.
Alfredo Sauce
Pesto Sauce
Chicken Slices
Sun Dried Tomatoes
Minced Garlic
Artichoke Hearts
Parmesan and Romano Blend Cheese
Four Cheese Italian Blend
Mozzarella Cheese

Cook for 10 minutes on an oven sheet. Let sit for another 10 before slicing pizza.






Tuesday, July 10, 2012

Beef and Veggie Kabobs with Spicy Peanut Vinaigrette and Lime Aioli Dipping Sauces

Kabobs can be one of the easiest and most colorful ways to provide a great meal especially during the summer. I made these along with the recipes for the Skinny Spaghetti Summer Salad and the Balsamic Blue Cheese Avocado Salad.

“One must maintain a little bittle of summer, even in the middle of winter.”

Beef and Veggie Kabobs with Spicy Peanut Vinaigrette and Lime Aioli Dipping Sauces


Ingredients:

Kabobs:
Cubed pieces of Top Sirloin
Whole Mushrooms
Red, Yellow, Orange, and Green Mushrooms Chopped into Squares
Large Sliced Red Onions
Grape or Cherry Tomatoes
Large Wooden Skewers
Worcestershire Sauce
Teriyaki Sauce
Sea Salt

Spicy Peanut Vinaigrette Dipping Sauce:
1/2 cup of Trader Joe's Asian Style Spicy Peanut Vinaigrette
1 tbsp of Worcestershire Sauce
1 tbsp of Extra Virgin Olive Oil

Lime Aioli Dipping Sauce
Juice Squeezed of One Lime
1 Cup of Mayonnaise
1 tbsp of Minced Garlic
1 tsp of vinegar (balsamic or red wine)
2 tbsp of Freshly Grated Lemon Pepper
Sprinkle of Sea Salt
1 tsp of Onion Powder

On large wooden Skewers Combine the following order:
Tomato
Onion
Beef
Bell Pepper 
Onion
Mushroom
Beef
Onion
Bell Pepper
Tomato

When all skewers are put together put in a dish to marinate.
Drizzle Skewers with Teriyaki and Worcestershire Sauces and sprinkle a very light amount of sea salt.
Let Marinate for at least a 1/2 hour before grilling.
Place on grill, not touching about an inch at least apart. Cook for 3 minutes a side (12 minutes total).

Spicy Peanut Vinaigrette Dipping Sauce:
Combine all ingredients in a mixing bowl and whisk together

Lime Aioli Dipping Sauce:
Combine all ingredients in a mixing bowl and whisk together

Serve Dipping Sauces along side Kabobs.





Balsamic Blue Cheese Avocado Salad

I made this very simple salad for a family get together. This goes along with the same meal as the Skinny Spaghetti Summer Salad and Beef Kabobs with Dipping Sauces recipes come from. This can be used with any meal and is very simple and much more of a hit than I thought it would be.

“Too often we underestimate the power of a touch, a smile, a kind word, a listening ear, an honest compliment, or the smallest act of caring, all of which have the potential to turn a life around.”

Balsamic Blue Cheese Avocado Salad


Ingredients:
2 Heads of Romaine Lettuce
2 Ripe Large Avocados
1/3 a package of Grape Tomatoes
5-6 Mushrooms

Dressing:
1/2 cup of Bob's Famous Blue Cheese Dressing and Dip (you can use another if you prefer but I think this is the best... they also offer a Lite version for a healthier option)
1 tbsp of Balsamic Vinegar
1 tbsp of Ground Fresh Black Pepper
1/2 a lime squeezed

Simply chop the Romaine. Then cut the avocados into cubes. Quarter the grape tomatoes. Slice finely the mushrooms. Combine together in a bowl.

In a small mixing bowl, mix all dressing ingredients together. Combine until completely mixed.

Add dressing to salad and serve!

Easy peasy!





Skinny Spaghetti Summer Salad

So I just had a family get together for a couple family birthdays and also some family was in town from Santa Barbara. So I made a Summery meal. I made Beef Kabobs, An Avocado Blue Cheese Salad, Garlic Bread and this pasta salad. Recipes to come for all.

This salad is light, I suggest adding parmesan cheese but I avoided since my niece is Vegan. I make this with Whole Wheat Spaghetti however you can use with regular pasta.


"A healthy attitude is contagious but don't wait to catch it from others. Be a carrier."


Skinny Spaghetti Summer Salad


Ingredients:
One package of Whole Wheat Spaghetti
One Bushel of Parsley
Ten Sprigs of Basil (15-20 leaves)
One package of Grape Tomatoes
1 Tsp of Oregano
1 Tsp of Lemon Pepper
1 Tsp of Flower Pepper
1 Tsp of Sea Salt

Dressing:
1/3 cup of Olive Oil
1/3 cup of Balsamic Vinegar
1/2 packet of Equal
1 tbsp of dried Oregano
1 tsp of Onion Powder

1 Tsp of Oregano
1 Tsp of Lemon Pepper
1 Tsp of Flower Pepper
1 Tsp of Sea Salt
1 tbsp of Minced Garlic

Boil Water, then add Spaghetti and Cook for 10 minutes or until Al Dente

Mix together all Ingredients for Dressing

When Pasta is done cooking, drain and put into a large bowl.

Pour in Half of the dressing mixture into the pasta and mix well.

Cool Pasta in the refrigerator for 1-2 hours until cooled all the way through.

When the pasta is cooled, chop the basil and parsley finely.
Chop the grape tomatoes into quarters.

Mix basil, parsley and grape tomatoes into pasta along with remaining dressing.

Then add more Oregano, Lemon Pepper, Flower Pepper, and Sea Salt to taste.


Top with Parmesan Cheese and Sprigs of Basil in a large bowl and serve.




Tuesday, April 17, 2012

Vegan Whole Wheat Spaghetti and Meatballs

I made this recipe for my niece for dinner. She is vegan so I decided to make her a veggie hearty spaghetti with meatless meatballs (yes I know, kind of an oxymoron lol). She really enjoyed it. I would definitely rather with meat, because the meatballs break up and don't have as much flavor but it is better for you with less fat and high in protein.


"Healthy citizens are the greatest asset any country can have." -Winston Churchill

Vegan Spaghetti and Meatballs

Ingredients
One yellow squash
One zucchini
Three-Four Sweet Bell Peppers
1/3 of a red onion chopped
6-8 small mushrooms chopped
1-2 tbsp of minced garlic
5-6 yellow cherry tomatoes
One package of Whole Wheat Spaghetti
One jar of Mushroom and Garlic Organic Marinara Sauce
6 Nate's Meatless Meatballs (sold at Sprouts and Trader Joes)
Olive oil
1 tbsp of dried thyme
1 tbsp of dried oregano
1 tbsp of dried rosemary
1 tbsp of dried basil
1 tsp of ground sage
Salt and pepper to taste

Bring Water to a boil in a large pot
Chop onions, mushrooms, tomatoes, bell peppers, squash, and zucchini
Take all chopped veggies, minced garlic and olive oil and all spices and put into a sauce pan.
Saute veggies until onions are soft and golden and squash is soft
When veggies are soft bring to med heat and add marinara sauce and frozen meatballs
Meatballs will break up and turn into more of a ground meat consistency which is fine. (If you want the meatballs to stay more in tack, you can do one of two things, you can saute or microwave them and add them to the finished sauce.)
Stir occasionally
Add spaghetti to pot cook 9-11 minutes stirring occasionally
After a few minutes of pasta cooking, turn heat on sauce to low to avoid any burning of sauce but to keep warm. Stir occasionally.
When pasta is soft, drain and serve with sauce atop.





Stuffed Portobello Mushrooms (Including a Vegan Alternative)

So this recipe I made for my niece and I for dinner last week. My niece is Vegan so I made a non Vegan cheesy version for me and a vegan recipe for her. She is a great eater and will try anything and loves mushrooms which are typically a food most kids even a lot of adults don't like.


"I feel very adventurous. There are so many doors to be opened, and I'm not afraid to look behind them." - Elizabeth Taylor

Ingredients:
Ricotta Cheese
Sweet Bell Peppers (orange, red, yellow)
Large Portobello Mushrooms
Chopped Green Onions
Minced Garlic
Mayonnaise
1 tsp of dried Thyme
1 tsp of dried Basil
1 tsp of dried Oregano
1 tsp of Sea Salt
1 tsp of Pepper (can add red peppers if you like a little more spice too)
1 tsp Lemon Pepper
Shredded Parmesan cheese
A few small mushrooms

Vegan Ingredients:
all above except Ricotta, Mayonnaise, and Parmesan cheese
Instead of dairy products use Vegannaise to replace Ricotta and Maryonnaise and Use Veggie Shreds to replace Parmesan cheese

Clean mushrooms and remove stems
Set Portobello tops to the side
Chop mushroom stems and small mushrooms into small, fine pieces
Chop onions, bell peppers
In a mixing bowl combine all ingredients except the Parmesan cheese and portobello tops
Add salt and pepper to taste
Set oven temperature to 375 degrees.
Fill portobello caps with mixture to the top of the cap
Cook in over for 25 minutes
After 25 minutes add on shredded cheese to top of mushrooms
Cool for another 5 minutes

Let cool and serve



Italian Stuffed Pork Tenderloin

Easter Dinner for One this Year

So my parents were out of town this year for Easter. So I made an Easter Dinner for One. My mom is not a big fan of pork so we normally just have ham and no other pork products, so I decided for Easter I was going to really take advantage of the use of pork this meal. Along with the Stuffed Tenderloin I made my Hagan Women Potato Salad. A recipe that my grandma and mom have made for a long time. That is on a separate post: http://recipesbylizzie.blogspot.com/2012/04/hagan-women-potato-salad.html

"Easter is a time to rejoice, be thankful, be assured that all is forgiven so life extends beyond the soil of earth."

Italian Stuffed Pork Tenderloin

Ingredients:


1 pork tenderloin (about 1 pound)
1/2 tsp celery salt
1/2 tsp garlic powder
1/2 tsp pepper
1 tbsp of dried thyme
1 tbsp of dried oregano
1 tbsp of dried basil
1 tsp of dried rosemary
4 slices provolone cheese
2 cups fresh spinach
2 thin slices black forest ham
4-6 think slices of prosciutto

Cut a lengthwise slit down the center of the tenderloin to within 1/2 inch of bottom of loin.
Open tenderloin so it lies flat (butterflied).
On each half, make another, lengthwise slit down the center to within 1/2 inch of bottom
Cover with plastic wrap
Flatten to 1/4-in. thickness with mallet
Remove plastic wrap
In a bowl combine all spices and herbs
Rub pork with spice and herb mixture.
Make a layer with the cheese
Then a layer with spinach
Then a layer with the ham
Press down gently.
Roll up jelly-roll style, starting with a long side.
Tie the roast at 1 inch intervals with kitchen string.
Sprinkle with remaining celery salt, garlic powder and pepper.
Place on a rack in a shallow baking pan.
Bake, uncovered, at 375° for 40-50 minutes until juices are clear

Enjoy!


Hagan Women Potato Salad

So my Grandma and my Mom have been making this potato salad since I can remember. My grandma was the first I know of to have the recipe and my mom slightly adapted to it. I am kind of picky when it comes to potato salads. I don't like it when they have too much mustard or too many pickles or sour cream or dill. I like simple when it comes to potato salad. This recipe is very easy. I made it for Easter this year.


“Call it a clan, call it a network, call it a tribe, call it a family; whatever you call it, whoever you are, you need one!” —Jane Howard

Hagan Women Potato Salad

Ingredients:

9-10 potatoes (Yukon golds or Idahos are always good)
Mayo (lots to your taste)
1/2 Red Onion
1 tbsp  of chopped dill pickle
1 tsp Spicy Brown Mustard
6-8 hard boiled eggs (6 chopped into salad and 2 sliced on top)
Salt and Pepper (A good amount of salt to taste as you add and pepper)
1 tsp Cider Vinegar
1-2 stocks of celery

First mix the couple of cups of mayo with pickle, mustard, vinegar and add a little milk to thin bit, not too much.
Set aside while you boil the unpeeled potatoes in salted water.
When boiled and cool enough to handle, peel, cut and blend in mayo mixture. (If a little warm, helps favors absorb into potatoes.)
Add eggs and some celery
Add onions.
Hint: Also keep some of the mayo mixture to add right before you serve be cause as it cools in fridge it dries up a bit.
Decorate with the sliced eggs and sprinkle with paprika.
Remember to taste before decorating top and adjust seasoning as needed.

Personal Notes: Grandma Hagan does not add celery. Auntie Ann likes to use a whole dozen eggs.



Friday, April 6, 2012

Lentil Salad

This recipe I have made for my family many of times. It's very easy to tweak for your liking and very easy to make. I make it vegan for my niece and sister. It is pretty healthy for you. Lentils are high in fiber and have many benefits. Having a vegan niece and sister, diabetic mother and a father with heart disease lentils are a great option. They stabilize blood sugar, lower cholesterol, contain B vitamins (regulate your digestive system), high in iron, and are packed with protein. Hope you enjoy!


"He who has health, has hope; and he who has hope, has everything."
Arabian Proverb

Lentil Salad

Ingredients
Trader Joe's fully cooked Lentils (whole package) ** Making lentils from scratch is quite time consuming and quite a feet sometimes to get the lentils at the right tenderness, I suggest buying lentils that are fully cooked especially since this is a cold recipe
 Two Roma Tomatoes
6-8 grape tomatoes
1 cucumber
3 green onions
1/4 red onion
1 head of romaine
2-3 pinches of dried thyme
Salt and Pepper
Balsamic Vinegar
Extra Virgin Olive Oil
2 tbsp of Orange Blossom Water
1 tbsp of Minced Garlic

Empty packaged lentils into a large mixing bowl. Separate lentils with a fork until lentils are not clumped together anymore.

Chop all ingredients finely and combine all veggies and liquids in a large mixing bowl.

Toss all ingredients together.

Chill in the refrigerator for 15 minutes and serve.

You can substitute the balsamic vinegar, extra virgin olive oil and orange blossom water for whatever kind of homemade or store bought dressing you like.



Tuesday, March 20, 2012

Tuscan Chicken and Wild Rice

This recipe I made tonight as a quick dinner for myself. It was super easy and super yummy!

“It is always the simple things that change our lives. And these things never happen when you are looking for them to happen. Life will reveal answers at the pace life wishes to do so. You feel like running, but life is on a stroll."

Tuscan Chicken and Wild Rice

Chicken Breasts
Roma Tomatoes
Minced Garlic
Green Onions
Wild and Brown Rice
Lemon Pepper Seasonings
Dried Thyme
Ground Sage
Dried Oregano
Dried Basil
Salt
Pepper

Chop tomatoes into large chunks and chop green onions from white all through green sections.
Slice Chicken Breasts into large cubes

Heat olive oil in large skillet.
Combine all ingredients except rice into skillet on medium-high heat.
Cook for about 20 minutes or until onions and chicken breasts are cooked all the way through

Cook wild and brown rice. This takes a long time so I like to use the packets of wild and brown rice medley from trader joes. They are a quick 3 minutes steamed in the microwave.

In a bowl or dish put rice mixture and top with all ingredients in skillet.

Enjoy!


Tuesday, March 6, 2012

Ruth Chris' Sweet Potato Casserole

This is a recipe from Ruth Chris Steakhouse that I learned to make for Thanksgiving Pot Lucks at work. I also started making this for our Annual Friendsgiving. I am not the biggest fan of it personally because it is so sweet but a lot of people love it! It hits the spot for a sweet tooth. You can even make a small portion as a dessert.


“Too much of a good thing can be wonderful!” - Mae West

Ruth Chris' Sweet Potato Casserole


Ingredients

CRUST
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/4 cup butter ( melted)

SWEET POTATO MIXTURE
3 cups mashed sweet potatoes ( can use canned to save time, just drain)
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs ( well beaten)
1/2 cup butter, melted ( 1/2 cup)

Directions
Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
Preheat oven to 350 degrees.
Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.
Pour mixture into buttered baking dish.
Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
Bake for 30 minutes. Allow to set at least 30 minutes before serving.







Friday, March 2, 2012

Avocado Chicken Parmigiana


Made this one last night for dinner with some friends. Came out pretty good but I forgot to take a picture of it. It was pretty easy and super adaptable to be change per your liking. I didn't use flour or eggs to bread the chicken to make it a bit healthier. You can also just get already marinated chicken breasts or marinate the breasts for an hour beforehand and you can skip the olive oil which is really only used to make the breadcrumbs stick to the chicken.

"If you want to be happy, be." - Leo Tolstoy

Avocado Chicken Parmigiana

Ingredients

4-6 Chicken Breasts
 Box of Shake and Bake Chicken (2 packets)
Olive Oil
½ Cup of Pasta Sauce
3-4 Avocados, Sliced
½ Cup of Grated Mozzarella Cheese or Monterrey Jack Cheese

Preheat oven to 400 degrees.
Coat Chicken Breasts in Olive Oil
Shake with Breadcrumbs and any added seasonings you would like
Place on prepared baking tray lay with foil or baking paper
Cook for 35-40  minutes
Remove from oven and spread each chicken breast with 1 heaped tablespoon of pasta sauce.
Arrange avocado slices over sauce and sprinkle with decent amount of cheese.
Return to oven and bake for another 5 - 7 minutes or until golden and chicken is cooked through.


(not my photo)

Monday, February 27, 2012

Hagan Stuffin'

I have made a tradition with my friends. Every year, the Saturday or Sunday after Thanksgiving, we do our Annual Friendsgiving! I make all the fixings, my guy friends deep fry the turkey, and others bring deserts. Throughout the year I will post my recipes. I makes several things: baked mac n cheese, sweet potato casserole, green beans, au gratin potatoes, cranberry sauce, gravy, stuffing, and ham. Every year I am going to try making something new. I make stuffing that is a lot like my mom's recipe but slightly tweaked.


Hagan Stuffin'

Ingredients:

1 (24 ounce) box mrs. cubbison's corn bread stuffing mix 
1 (24 ounce) box mrs. cubbison's herb seasoned bread stuffing mix 
2 cups celery , chopped
2 cups red onions , chopped
1 lb mushroom , chopped
4 cups butter
4 cups chicken broth
1 cup of dried pomegranate seeds
1 8 oz can of water chestnuts
3 swigs of fresh rosemary
1 cup of slivered almonds
3 swigs of fresh thyme
3 swigs of fresh sage
3 tbsp of ground sage
2 tbsp of ground thyme
Salt and pepper to taste
6 pieces of fresh garlic

Veggies:
Chop up celery, onion, and mushrooms.
Chop half of the pieces of garlic finely. The remaining garlic leave whole cloves.
Melt butter in a large pot.
Add celery, onion, garlic and mushrooms.
Simmer about 5 minutes to soften vegetables.

In a large casserole dish (I use a large roasting foil pan), butter the pan first.

Toss in both boxes of dressing mix and stir to mix evenly.

Preheat oven to 350 degrees.

Stir in cooked veggies.

Chop water chestnuts.

Add water chestnuts, swigs of herbs and all ground herbs.

Stir in chicken broth and toss.

Cover with foil and bake at 350 degrees for about 45 minutes.

Uncover the last 15 minutes for a crisper top.

Hope you enjoy!
Friendsgiving 2011:


Friendsgiving 2010:





Friday, February 17, 2012

Chicken and Rice and Everything Nice Casserole

So this recipe was one of my very first creations years ago when I started putting my mind to cooking. I have to admit, its not the healthiest but it is so very yummy! This is a casserole dish that is super easy, anyone can do it and it feeds a lot! Its perfect for cold weather! Today I made it after a day of snow up in Descanso and Julian! How fun that we can have this warm comfort food in the snow and still be in San Diego! Just one of the many reasons to love San Diego!

“Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home.”

Chicken and Rice and Everything Nice Casserole


Ingredients:
3 boneless skinless chicken breasts
1 can of cream of chicken soup
1 can of cream of mushroom soup (or you can get one large can of chicken and mushroom soup combined)
1 can of french style cut green beans
1 can of cut asparagus
2 packages of turkey bacon
1 package of sliced cheddar cheese
2 packages of Uncle Ben's Ready Brown Rice and Wild Rice Pilaf
Salt and Pepper
1 tsp of dried rosemary
1 tsp of garlic powder
1 tsp of dried thyme

In a large mixing bowl, combine all canned ingredients (veggies and soup) and all herbs and seasoning ingredients. Set aside.

Cut chicken into square cube pieces.

Preheat oven to 375 degrees.

Heat up Ready Rice packages per the directions on back of package. Normally it is: separate rice from clumps by pressing on closed package. Slice the top of the package open and microwave for 90 seconds.

Use a standard casserole dish. Line the bottom of the dish with a layer of turkey bacon.
Then empty contents of hot rice packages into a layer across the dish.
Pour in 2/3 the mixing bowl of the soup and veggie mixture in the dish making a layer across it.
Place a layer of the cubed chicken pieces across the dish with the pieces very close to each other but not quite touching.
Pour the remainder of the soup and veggie mix for the next layer.
Make a layer of cheddar cheese across the top of casserole.
Make another layer of turkey bacon  across the top of the casserole.

Cover the dish with foil tented in the middle.

Cook for 45 minutes covered and another 15 minutes uncovered.

Let cool for ten minutes and serve.

Before placing in oven:



Done and ready to serve:


Wednesday, February 15, 2012

Cilantro Lime Chicken with Wild Rice

So this recipe I made one day when I was house sitting for my parents. I just pieced some things together that were in the fridge to make myself something for dinner. It came out very well and it is very simple. The freshness of the ingredients is what is key.

“Simplicity is the ultimate sophistication.” -Leonardo da Vinci

Cilantro Lime Chicken with Wild Rice

Trader Joe's Creamy Cilantro Dressing (if you want to make your own cilantro dressing I will include a recipe below)
Sour Cream
Boneless Chicken Tenders
Wild Rice (I recommend using Trader Joe's already cooked wild rice package...its very good and so easy because Wild Rice is not the easiest to cook...but if you want to cook from scratch I will include directions below)
Roma Tomatoes
Salt
Lemon Pepper
Garlic Powder
Onion Powder
Lime
Extra Virgin Olive Oil

Microwave Rice based on instructions on packaging.
            -To Cook from Scratch (stove top, microwave or rice cooker: http://www.buzzle.com/articles/how-to-cook-wild-rice.html )

When rice is cooked, put in container and mix with salt and pepper to taste and squeeze lime juice into the rice.


Chicken
Season chicken tenders with Lemon Pepper, Salt, Garlic Powder, and Onion Powder.
Coat pan with a small layer of extra virgin olive oil and keep over medium heat.
Add chicken to skillet in single layer; cook 6 to 8 minutes per side or until chicken is lightly browned.
Cover; reduce heat to low.
Cook 10  minutes, depending on type of chicken (boneless or skinless or size of tender) until chicken is tender and no longer pink in center.

Slice up roma tomatoes into large chunks.

Serve with rice at bottom of plate, then two-three chicken tenders on top. Then layer tomatoes and cover with Creamy Cilantro Dressing and a dollop of sour cream on top. Squeeze lime juice over the top and sprinkle some lemon pepper on top and serve.

Creamy Cilantro Dressing from scratch:


1 cup mayonnaise
1/3 cup milk
4 tsp cilantro -- finely minced
2 tsp lime juice
1 tsp white wine vinegar or balsamic
1 tsp sugar
1 tsp garlic -- finely minced
1 tsp onion -- finely minced
1/2 tsp salt
1/8 tsp cayenne pepper
1/8 tsp black pepper
1/8 tsp cumin

Whisk together all ingredients in a medium bowl. Cover and chill.






                  Enjoy!

Tuesday, February 14, 2012

Valentine's Pasta Dinner

So I have done this recipe and gotten it from the Pioneer Woman's website. She's great. I changed it a bit and then added some side dishes that I make. This would be a perfect Valentines dinner. I have to say though, you have got to love lemon lol

"We are all born for love. It is the principle of existence, and its only end."

Creamy Lemon Basil Chicken Pasta

Ingredients
4 whole Chicken Breasts, Sliced
1 pound Penne Pasta, Cooked Until Al Dente
½ sticks Butter
3 whole Lemons, Juiced
¾ cups Heavy Cream
¼ cups Half-and-half
1-½ cup Grated Parmesan Cheese (or Romano)
Salt And Freshly Ground Black Pepper, To Taste
20 whole Basil Leaves
1 tablespoon of minced garlic
3 sprigs of Rosemary 
1 teaspoon of pepper
1/2 red onion

Chicken
Melt butter in large skillet over medium heat until foamy.
Be sure to melt butter over medium heat so it doesn't brown or burn.
Add chicken to skillet in single layer; cook 6 to 8 minutes per side or until chicken is lightly browned.
Cover; reduce heat to low.
Cook 15 to 20 minutes, depending on type of chicken (boneless or skinless or size of breast) until chicken is tender and no longer pink in center.
Slice into half strips.

Pasta:
Bring 4 - 6 quarts of water to a rolling boil
Add pasta to boiling water. 
Stir gently.
Return to a boil. 
Al dente pasta: boil uncovered, stirring occasionally for 11 minutes. (I like Al Dente best)
Tender pasta: boil an additional 1 minute.
Remove from heat. Drain well.

Set pasta aside in a colander.

In the same pot as pasta, melt butter over medium heat. Add in minced garlic and rosemary sprigs and finely chopped red onions. Cook until onions are soft and slightly browned.
Squeeze in the juice of 3 to 4 lemons. Whisk together.
Pour in cream and half-and-half. Whisk until hot. 
Dump in cheese and basil leaves, whisk until melted. 
Add salt and pepper to taste. 
Check consistency, adding some hot water to loosen the sauce if needed.

Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. 

Garlic and Almond Green Beans

So you can try this with real green beans and cook them in a variety of way. But I like to just buy the steam in bag (call me lazy lol) but it is just as good and super easy. If you want to take the time, follow this link to how to cook Green Beans in different ways: http://www.bhg.com/recipes/how-to/cook-with-fruits-and-vegetables/how-to-cook-green-beans/

Ingredients
8oz bag of Steam-in-Bag Frozen Green Beans
1/2 Cup of of Finely Chopped Almonds
1/2 Cup of Minced Garlic (yes that much)
1/2 stick of melted butter (or you could substitute extra virgin olive oil)

Follow cooking instructions on back of bag of frozen green beans (typically 5 minutes in the microwave)
After Green Beans are tender, pour green beans (drained) into a dish.
Melt a 1/2 stick of butter in the microwave.
Pour in butter with green beans, add in minced garlic and almonds.
Stir together, and salt and pepper to taste.
Microwave for an additional minute or two to heat before serving.

Balsamic Strawberry Salad

1 Head of Romaine Lettuce
1/3 cup of Finely Chopped Almonds
1/3 cup of Grated Parmesan Cheese
1 1/2 cup of sliced strawberries

Dressing:
1/3 cup of Extra Virgin Olive Oil
1/4 cup of Balsamic Vinegar
1 tsp of Sugar
1 tbsp of Minced Garlic
1 tsp of salt
1 tsp of pepper

Whisk dressing ingredients together.

Chop romaine lettuce and combine all ingredients and toss with as much dressing as you like.





(not my photos)

Enjoy! Happy Valentine's Day!

Monday, February 13, 2012

High Roller Sandwiches

So this recipe I just made for the first time this weekend. It was super easy! It was my coworker, Kristina's, baby shower this weekend and last week we had been talking about how much we both liked the rolled sandwiches that Costco made in platters. So I looked up what goes into them because we knew there was some sort of sweet cream cheese in them. I made them and they were extremely easy and quite a hit!


"Change is the only constant. Hanging on is the only sin."

High Roller Sandwiches


(Recipe makes 24 wraps)

Ingredients:
Two Packages of Flat-bread (6 pieces each bag)
Three Heads of Romaine lettuce
2 1/2 pounds of Peppered Turkey breast sliced thinly
5 large tomatoes (sliced thinly)
2 pounds of thinly sliced Provolone
10 ounces of Strawberry Cream Cheese

Take a piece of the flat-bread and spread a layer of cream cheese across entire flat-bread piece.
Place flat-bread horizontally (long ways) and place one piece of romaine lettuce across the top half of the bread, and then place another piece of lettuce across the bottom half.
Then place four slices of turkey across the top of half and repeat for the bottom half.
Then place one slice of Provolone across the top of half and repeat for the bottom half.
Then place two slices of tomato side by side across the top of half and repeat for the bottom half.

Take from side of sandwich (vertical side) and roll twice.

Cut sandwich in the middle and put into serving dish cut side up.

Enjoy!


Friday, February 10, 2012

Scallops and Shrimp with a Fresh Herb Pasta

Happy Friday!!

So this recipe I cooked one night while I was house-sitting for my parents. I had looked up an Emeril recipe. I have to say though, there were some things I did not like about the recipe. It called for a Parsley Coulis (?) and I made it but it was pointless in my eyes. So I eliminated that. Otherwise this recipe is very quick and super easy however makes for a dinner that makes you look like a very sophisticated cook! lol Enjoy!

"Weekends are a bit like rainbows; they look good from a distance but disappear when you get up close to them!"


Ingredients
12 sea scallops
12 fresh peeled shrimp
1 tablespoon extra virgin olive oil (cooking scallops and shrimp)
1 cup chopped fresh mild herbs (basil, chervil, tarragon, parsley, rosemary, thyme, sage, parsley)
3 tablespoons extra virgin olive oil (for pasta)
1 teaspoon minced garlic
8 ounces fresh angel hair pasta
1 cup grated Parmigiano-Reggiano cheese
Salt and pepper to taste

Spice Mixture for Scallops and Shrimp (or you can use an already packaged Cajun Seasoning):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon cayenne pepper


Pasta:

Bring 4 - 6 quarts of water to a rolling boil, add salt to taste.
Add contents of package to boiling water. Stir gently.
Return to a boil.
For al dente pasta, boil uncovered, stirring occasionally for 4 minutes. For more tender pasta, boil an additional 1 minute. (I like al dente pasta lol)
Remove from heat. Drain well.

Season the scallops and shrimp. In a saute pan, heat the olive oil. When the oil is hot, cook Shrimp:

Place shrimp into pan. Stir shrimp continually over a medium-high heat for about 6 to 8 minutes if frozen, 4 to 6 minutes if thawed. They cook quickly, so make sure you keep a close eye on them. The last thing you want is overcooked shrimp. Half way thru time flip shrimp over. You can tell when they are cooked by the texture and also they will be pink/opaque coloring.

When shrimp are done, remove and add a small amount of olive oil to the same pan.

Scallops:

In a saute pan, heat the olive oil. When the oil is hot, saute the scallops for 2 minutes on each side. (The scallops should have a nice golden brown sear on each side-the oil must be almost smoking.) Do not exceed  cooking time on each side. Scallops easily overcook.

Remove from the pan scallops from the pan and set aside with shrimp.

Chop all herbs to be a chunky mixture (not fine but not having branches lol in the mix).

In a mixing bowl, whisk the herbs and extra-virgin olive oil together. Add the garlic. Toss the pasta with the mixture. Season with salt and pepper to taste.

Mound the pasta in the center of the plate. Arrange the scallops and shrimp on top.

Garnish with the cheese and parsley.

Enjoy!


Thursday, February 9, 2012

Spinach and Cottage Cheese Stuffed Chicken Breasts

So this recipe came about while Matt was in the hospital a couple years back. We had been in the waiting room and they were showing a video with ways to cook with your kids. So they were making a lasagna and instead of ricotta cheese they used cottage cheese. Well I'm not a big fan of cottage cheese typically but Matt is. So after he came out of the hospital we had bought him some healthier food options to keep in the house. One included cottage cheese.

So one night for dinner I thought to make stuffed chicken breasts. I looked up a recipe and it called for ricotta, however I thought well why don't I try substituting the ricotta for cottage cheese like they did on that video. So I tried it out and it was a hit with Matt and Brandon. So subsequently I have made this one a few times. I tried with ricotta cheese later and I liked it better with the cottage cheese. So either way.

"Life is a banquet, and most poor suckers are starving."

Spinach and Cottage Cheese Stuffed Chicken Breasts

Ingredients (amount of cottage cheese and spinach make approximately 3-4 breasts):
Boneless Chicken Breast per Person you are cooking for
A 16oz tub of Cottage Cheese (I choose low fat but it's your preference)
8oz of Spinach (either a bag of frozen or one can)
1 tablespoon of Nutmeg
1 tablespoon of Minced or Chopped Garlic
1/2 of an onion (red or yellow)
1 teaspoon of dried thyme
1 teaspoon of ground sage
1 teaspoon of paprika
Salt and pepper to taste

First chop onions finely and put into saute pan with garlic and a small amount of olive oil. Add in some thyme and salt and pepper. Saute until onions are browned and soft. Then put to the side to cool.

Drain spinach of all liquids.

In a large mixing bowl, combine the spinach and onions and cottage cheese. Add nutmeg and sage and salt and pepper to taste.

Preheat the oven to 375 degrees.

Take either a baking sheet or casserole dish, grease the pan with butter.

Make a slice horizontally down the side of the chicken breast inwards but do not slice all the way through. (I do not actually roll or stuff in the skin).

Put chicken in dish and stuff as full with cheese and spinach combination as possible. (I like to over-stuff so some is overflowing out)

Top with a small drizzle of olive oil and then sprinkle paprika and salt and pepper on top of breasts.

Cook for 40-45 minutes uncovered in middle rack

Let cool for 5 minutes before serving.

I like to serve a generous amount of the spillage from each breast with each plate. You can serve with mashed potatoes or rice or pasta and the cheese spinach stuffing makes for a great taste with those things.

A lot of this recipe can be modified to your liking. I have added mushrooms to the saute mix and there is a lot you can do. The nutmeg is the key part. Do not go overboard with it but also you want that earthy flavor in it. It really adds something different to the dish.




Wednesday, February 8, 2012

Green Enchiladas

So my first attempt at making Enchiladas was a disaster. I used store bought red enchilada sauce and it was no bueno. Matt and Brandon tried to convince me that they weren't that bad but let's be honest, they were horrendous. I am half Mexican so I was quite disappointed in myself! lol So I tried again by using a recipe I had  found on random website. I tweaked it a little to my liking and it was a hit. I even served it at my family's Christmas dinner this year! I don't have a pic of this one yet but hope to next time I make it!

"All life is an experiment. The more experiments you make the better." -Ralph Waldo Emerson

Green Enchiladas


Ingredients
1 red or yellow onion
4-5 pieces of Garlic
1 large can of whole tomatillos (in Hispanic section)
3-4 Serrano Chile peppers (can buy in the Hispanic section of the grocery store, near where the canned jalapenos and carrots are)
1/2 cup low-sodium chicken broth
Corn tortillas
1 shredded rotisserie chicken
2 1/2 cups shredded mozzarella and/or Monterey Jack cheese
Fresh cilantro (32oz bag normally)
3/4 cup crumbled queso fresco or feta cheese

Directions
Slice up about 5 pieces of garlic finely
Chop up whole onion
Sauté in pan until onions are soft on medium heat with a small amount of olive oil
When the onions are close to being done, take the tomatillos out of the can and place them stem up in the pan. You just want them on there long enough to get a little warm but not brown or broken.
While the veggies are cooking, cut the chilies in half and with a knife take out the seeds.
Chop the chilies finely.
Chop up some cilantro.

When the veggies are done, empty pan into the blender (tomatillos, onions and garlic).
Add in a handful of cilantro and all the Serrano’s.
Add in the chicken broth

Blend until at the consistency of a green hot sauce. If not getting thin enough you can add more chicken stock or water. Set aside the sauce.

Grease a large casserole dish and preheat oven to 375

Meanwhile take the rotisserie chicken and with a fork shred the chicken off and into a mixing bowl.

Add in most of the cheese into the bowl (leave some cheese out so you can top the casserole)

Take a tortilla and fill with the cheese and chicken mixture enough so you can still roll it. And add a small amount of cilantro.

Make one layer of tortillas then top with green sauce and cheese.

Then make another layer of the tortillas.

Top with the remaining cheese (even if there is chicken left) and remaining green sauce.

Cook in oven at 375 for 30 minutes covered with foil

After 30 minutes take foil off and cook for another 30.

When there is five minutes left top with more cilantro and queso fresco or feta.

Let sit for ten minutes and serve.

Liz's Texas Caviar

Ok so here is my first posting.... This dip I first learned about at a work Potluck. I got the details about some of the main ingredients and just fine tuned it to my liking. People always seem to love it. It's amazingly easy to make and it's very healthy! It lasts awhile in the fridge and only gets better when left in the fridge for a few hours before serving. The best is you can make it your own so easy by changing little things to it! Enjoy!

"Never be afraid to try something new. Remember, amateurs built the ark. Professionals built the Titanic."



Texas Caviar

Ingredients:

Grape Tomatoes
One Yellow Bell Pepper
One Red Bell Pepper
One Green Bell Pepper
Three Stocks of green Onion
½ Red Onion
¼ of jalapeños
One Can of Black Eye Peas
One Can of Black Beans
One Can of Yellow Sweet Corn
Three Pieces/Cloves of Garlic (or a tablespoon of minced garlic)
One whole cucumber
8oz Zesty Italian Dressing

Directions:

Chop all veggies finely
Drain all canned goods of juices
Combine all ingredients into a large bowl
Empty the whole bottle of Italian Dressing into the bowl
And salt and pepper to your taste
Stir together and let set in the fridge for at least an hour before serving

Serve with corn chips (I prefer black corn chips)

You can add cilantro or avocado…Downside of that is that you can refrigerate the ingredients if not finished and still good for a couple days… with the avocado maybe not… This makes a large bowl FYI