Okay, so I use this CONSTANTLY. I love tacos. My favorite is ground turkey, but I use this with just about any protein. I have done this with leftover shredded pork even. This recipe is about right for every pound of protein so double or half or whatever you need to do accordingly. It is fairly mild heat wise but you can adjust that by adding more or less cayenne. ENJOY.
1 Tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
Directions
Mix all ingredients in a small bowl and toss into the pan with the meat you are cooking as it cooks. I often add a few tablespoons of good olive oil and a little water depending on how saucy I want it :-)
Thursday, October 23, 2014
Sunday, September 14, 2014
Brazilian Fish Stew/ Moqueca
This is my version of Moqueca. There are plenty of variations out there. You can choose your own fish/seafood to put in this, but I prefer either sea bass, catfish or snapper. Enjoy. This does require marinating the fish for at least a few hours.
1 chopped green onion
1 medium yellow onion, chopped
1 tsp minced fresh ginger (I use the fresh stuff in a tube that you can find in your produce area)
1 Tbsp ground cumin
4 large cloves garlic, minced
7 Tbsp extra-virgin olive oil
5 Tbsp chopped fresh cilantro
1 1/4 pounds fish cut into 2-inch chunks
1/2 cup chopped green bell pepper
1/3 cup chopped yellow bell pepper
1 1/2 cups fish stock (you could also use clam juice, homemade chicken stock, low-sodium canned chicken broth)
1 cup coconut milk (if I am running low on stock I use extra coconut milk)
2 1/2 Tbsp tomato paste
1 Tbsp lemon juice (I always use fresh about 1 lemon worth, some people prefer lime juice)
Sea Salt and ground black pepper to taste
Directions
1. In a bowl, mix together half of the scallion, half of the onion, half of the ginger, and half of the garlic and the cumin. Add 5 of the 7 Tbsp olive oil, and half of the cilantro. Place the chunks of fish in a resealable plastic bag and add the marinade, pressing the bag to evenly coat the fish. Remove all of the air from the plastic bag and seal it. Place the bag in a shallow bowl, making sure the chunks of fish are completely covered by the marinade, and refrigerate for at least 3 hours.
2. Take the fish out of the refrigerator 30 minutes before cooking. Preheat the oven to 350°F
3. Place the remaining 2 Tbsp of Olive oil in a large deep frying pan over medium heat. Add the remaining scallion and onion along with the green and yellow bell peppers, and cook until softened, about 3 minutes.
4. Add the remaining onions and spices to the pan and cook, stirring to combine, for another minute or until it’s hot. Add the stock and let it come to a full boil. Add the coconut milk and tomato paste and return to a boil. Immediately lower the heat to medium-low or so and simmer the sauce, nice and gently, while you prepare the fish.
5. In the meantime, place the fish and its marinade in a casserole dish. Pour the lemon juice on top and season lightly with salt and pepper. Bake until the fish is not quite cooked through, 10 to 12 minutes.
6. Carefully transfer each chunk of fish to the pan with the gently simmering sauce. Add any juices in the dish from the fish and marinade. Cover the pan, reduce the heat to low, and cook just until the fish is soft and tender, 5 to 8 minutes.
Sprinkle with the remaining fresh cilantro and serve.
1 chopped green onion
1 medium yellow onion, chopped
1 tsp minced fresh ginger (I use the fresh stuff in a tube that you can find in your produce area)
1 Tbsp ground cumin
4 large cloves garlic, minced
7 Tbsp extra-virgin olive oil
5 Tbsp chopped fresh cilantro
1 1/4 pounds fish cut into 2-inch chunks
1/2 cup chopped green bell pepper
1/3 cup chopped yellow bell pepper
1 1/2 cups fish stock (you could also use clam juice, homemade chicken stock, low-sodium canned chicken broth)
1 cup coconut milk (if I am running low on stock I use extra coconut milk)
2 1/2 Tbsp tomato paste
1 Tbsp lemon juice (I always use fresh about 1 lemon worth, some people prefer lime juice)
Sea Salt and ground black pepper to taste
Directions
1. In a bowl, mix together half of the scallion, half of the onion, half of the ginger, and half of the garlic and the cumin. Add 5 of the 7 Tbsp olive oil, and half of the cilantro. Place the chunks of fish in a resealable plastic bag and add the marinade, pressing the bag to evenly coat the fish. Remove all of the air from the plastic bag and seal it. Place the bag in a shallow bowl, making sure the chunks of fish are completely covered by the marinade, and refrigerate for at least 3 hours.
2. Take the fish out of the refrigerator 30 minutes before cooking. Preheat the oven to 350°F
3. Place the remaining 2 Tbsp of Olive oil in a large deep frying pan over medium heat. Add the remaining scallion and onion along with the green and yellow bell peppers, and cook until softened, about 3 minutes.
4. Add the remaining onions and spices to the pan and cook, stirring to combine, for another minute or until it’s hot. Add the stock and let it come to a full boil. Add the coconut milk and tomato paste and return to a boil. Immediately lower the heat to medium-low or so and simmer the sauce, nice and gently, while you prepare the fish.
5. In the meantime, place the fish and its marinade in a casserole dish. Pour the lemon juice on top and season lightly with salt and pepper. Bake until the fish is not quite cooked through, 10 to 12 minutes.
6. Carefully transfer each chunk of fish to the pan with the gently simmering sauce. Add any juices in the dish from the fish and marinade. Cover the pan, reduce the heat to low, and cook just until the fish is soft and tender, 5 to 8 minutes.
Sprinkle with the remaining fresh cilantro and serve.
Banana Bread
Here is my favorite Banana Bread recipe. I am making it this afternoon. You can add nuts or not, whatever you want. I like this because I never seem to have shortening and this does not require any. This is a moist, very banana flavored bread. YUM. Simple too.
Banana Bread
Ingredients:
1 cup butter, softened
2 cups sugar
7 large ripe bananas, mashed
1 1/2 teaspoons vanilla extract
4 eggs, slightly beaten
3 cups flour
1/2 teaspoon salt
2 teaspoons baking soda
Directions:
Makes two regular size loaves of banana bread.
1. Cream the butter and sugar. Blend in the bananas, vanilla and eggs.
2. Whisk together the dry ingredients.
3. Add to the bread mixture and mix until just combined. Pour into two greased 9x5 inch loaf pans.
4. Bake at 350F. Check on the bread after 35 minutes (it may take up to 60 minutes). Banana bread is done when a toothpick inserted in the middle comes out clean. Cool the banana bread in the pan for 10 minutes then cool completely on a wire rack.
Banana Bread
Ingredients:
1 cup butter, softened
2 cups sugar
7 large ripe bananas, mashed
1 1/2 teaspoons vanilla extract
4 eggs, slightly beaten
3 cups flour
1/2 teaspoon salt
2 teaspoons baking soda
Directions:
Makes two regular size loaves of banana bread.
1. Cream the butter and sugar. Blend in the bananas, vanilla and eggs.
2. Whisk together the dry ingredients.
3. Add to the bread mixture and mix until just combined. Pour into two greased 9x5 inch loaf pans.
4. Bake at 350F. Check on the bread after 35 minutes (it may take up to 60 minutes). Banana bread is done when a toothpick inserted in the middle comes out clean. Cool the banana bread in the pan for 10 minutes then cool completely on a wire rack.
Wednesday, June 18, 2014
Thai pork tenderloin
My Grandmother passed this one on to me years ago and I LOVE it. I use this one often. It is best sliced thin on French rolls, but enjoy however you like folks.
Thai Pork Tenderloin
1 12oz pork tenderloin
1/4 C water
1/4 C reduced sodium soy sauce
1/4 C packed brown sugar (I use light)
2 Tbsp red thai curry paste
1 tsp ginger
1 Tbsp toasted sesame oil
French style rolls split (Pepperidge Farm)
Place pork in a heavy plastic bad. For marinade combine sesame oil, ginger, and red curry paste then add water, soy sauce, brown sugar. Once all combined pour over pork and close the bag. Turn to coat the meat and refrigerate for 48 hours turning the bad occasionally. Drain the pork and reserve the marinade. Cover and chill the marinade. Place the pork on a rack in a shallow roasting pan cover with foil. Roast at 425 F for 15 minutes. Remove the foil and roast 15 minutes more or until the meat reaches 160 degrees F. Cool slightly and cut into thin slices. To serve, bring the marinade to a boil and add the pork slices and simmer for about 5 minutes. Remove the slices from the marinade and arrange on rolls.
Thai Pork Tenderloin
1 12oz pork tenderloin
1/4 C water
1/4 C reduced sodium soy sauce
1/4 C packed brown sugar (I use light)
2 Tbsp red thai curry paste
1 tsp ginger
1 Tbsp toasted sesame oil
French style rolls split (Pepperidge Farm)
Place pork in a heavy plastic bad. For marinade combine sesame oil, ginger, and red curry paste then add water, soy sauce, brown sugar. Once all combined pour over pork and close the bag. Turn to coat the meat and refrigerate for 48 hours turning the bad occasionally. Drain the pork and reserve the marinade. Cover and chill the marinade. Place the pork on a rack in a shallow roasting pan cover with foil. Roast at 425 F for 15 minutes. Remove the foil and roast 15 minutes more or until the meat reaches 160 degrees F. Cool slightly and cut into thin slices. To serve, bring the marinade to a boil and add the pork slices and simmer for about 5 minutes. Remove the slices from the marinade and arrange on rolls.
Updates
Hey y'all! Just wanted to clarify that more than a few things have changed in the past few months. Hence the not posting much since March. I promise I will post some recipes this weekend. I got a new job in early May and although its challenging, I am loving it so far. My son and husband are adjusting well...I'd like to think anyways. We are definitely enjoying New Mexico so far too. If anyone has anything they want me to post let me know. I have had a few requests lately so I will address those as well as adding a few recipes I have been bringing out of the closet lately. I hope all is well in your world tonight. Hug someone and smile. You may not realize how helpful that is and how meaningful it can be in someone elses day. Recipes soon :-)
Friday, March 14, 2014
Slow cooker Corned Beef
I like to do the corned beef thing in my Crock-Pot from already brined brisket from my local grocery mostly because I just can't afford the fridge space it takes to brine the thing myself and because it is often cheaper. I am sure true corned beef brined myself would be amazing, but whatever hear me out. Try this. NOTE if you want to go the really easy way then just skip all the spices down there and add the spice packet that comes with the thing, but my suggestion would be to at least add bay leaves.
4 lb ISH corned beef brisket
4 Cups water
1 sweet onion (yellow or Vidalia)
a few stalks of celery
3 or so carrots
3/4 Tbsp allspice (if you only have the powder I suggest using less)
1/2 stick cinnamon (or 3/4 Tbsp powder)
1 Tbsp yellow or brown mustard seed (I prefer yellow)
1 Tbsp coriander seeds
3/4 Tbsp whole cloves (or less if crushed cloves)
3/4 Tbsp red pepper flakes (or less if crushed red pepper)
1 Tbsp black peppercorns (or 1/2 Tbsp black pepper)
8 cardamom pods (or about 3/4 Tbsp)
4 bay leaves
2 tsp ground ginger (I prefer to use the tubed fresh stuff on this one)
1/2 C brown sugar
Chop the veggies however you like and toss those in the bottom of the pot. NOTE. If you add potatoes put those in first, then the carrots, then onion and celery. Place the meat on top of the veggies. Mix all the spices including the brown sugar in a small bowl then sprinkle on top of the whole thing. Then pour about 4 Cups of water in the pot more if needed until you get about an inch above the meat. Cook on high for 7-8 hrs. NOTE If you want to skip the cabbage recipe I have up then you can add chopped cabbage on top for the last hour.
4 lb ISH corned beef brisket
4 Cups water
1 sweet onion (yellow or Vidalia)
a few stalks of celery
3 or so carrots
3/4 Tbsp allspice (if you only have the powder I suggest using less)
1/2 stick cinnamon (or 3/4 Tbsp powder)
1 Tbsp yellow or brown mustard seed (I prefer yellow)
1 Tbsp coriander seeds
3/4 Tbsp whole cloves (or less if crushed cloves)
3/4 Tbsp red pepper flakes (or less if crushed red pepper)
1 Tbsp black peppercorns (or 1/2 Tbsp black pepper)
8 cardamom pods (or about 3/4 Tbsp)
4 bay leaves
2 tsp ground ginger (I prefer to use the tubed fresh stuff on this one)
1/2 C brown sugar
Chop the veggies however you like and toss those in the bottom of the pot. NOTE. If you add potatoes put those in first, then the carrots, then onion and celery. Place the meat on top of the veggies. Mix all the spices including the brown sugar in a small bowl then sprinkle on top of the whole thing. Then pour about 4 Cups of water in the pot more if needed until you get about an inch above the meat. Cook on high for 7-8 hrs. NOTE If you want to skip the cabbage recipe I have up then you can add chopped cabbage on top for the last hour.
Thursday, March 13, 2014
Green Cabbage and Apples
I really like cabbage and this one is right on time for St. Patrick's Day. Here goes...
1 head green cabbage
2-3 green apples
1 sweet onion (I used medium sweet yellow)
a dash of lemon juice
3 Tbsp olive oil
3 Tbsp sugar (maybe a tiny bit more)
3 Tbsp apple cider vinegar
1 Cup dry pinot grigio (or veggie broth)
salt and pepper to taste
Core and slice the cabbage coarsely. Put the chopped cabbage in a bowl or ziplock bag with the sugar, vinegar and wine. Put that in the refrigerator for at least an hour to marinate. Peel and slice the apples in slices to your desired thickness and toss the slices in a bag in the fridge with the dash of lemon juice. I like them about 1/2 inch think slices. Chop the onion however you like as well. After the hour is up turn the burner on about medium heat and put the oil in the pan. Once the pan has heated up the oil toss in the cabbage and all the juice with the onion and apples. Cook that down for about 10-15 minutes. You can cover it if you like, but not necessary. I turn the heat down once the cabbage starts to wilt down a little and that way you don't brown the onions. I usually like my cabbage and apples to have a good bite still, but if you desire softer texture then just keep it cooking longer. YUMMY.
1 head green cabbage
2-3 green apples
1 sweet onion (I used medium sweet yellow)
a dash of lemon juice
3 Tbsp olive oil
3 Tbsp sugar (maybe a tiny bit more)
3 Tbsp apple cider vinegar
1 Cup dry pinot grigio (or veggie broth)
salt and pepper to taste
Core and slice the cabbage coarsely. Put the chopped cabbage in a bowl or ziplock bag with the sugar, vinegar and wine. Put that in the refrigerator for at least an hour to marinate. Peel and slice the apples in slices to your desired thickness and toss the slices in a bag in the fridge with the dash of lemon juice. I like them about 1/2 inch think slices. Chop the onion however you like as well. After the hour is up turn the burner on about medium heat and put the oil in the pan. Once the pan has heated up the oil toss in the cabbage and all the juice with the onion and apples. Cook that down for about 10-15 minutes. You can cover it if you like, but not necessary. I turn the heat down once the cabbage starts to wilt down a little and that way you don't brown the onions. I usually like my cabbage and apples to have a good bite still, but if you desire softer texture then just keep it cooking longer. YUMMY.
Wednesday, March 12, 2014
Pineapple Zucchini Bread
I made this one up from a mix of recipes I have used to make Zucchini bread. I had lots of help from my 3 year old son and this is absolutely my favorite version of this bread yet.
3 cups all-purpose flour
2 teaspoons baking soda
1½ teaspoons ground cinnamon
1 teaspoon salt
¼ teaspoon baking powder (if at altitude above 5000 ft, add an extra 1/4 tsp)
2 cups granulated sugar
1 cup vegetable oil
3 eggs
2 teaspoons vanilla extract
2 cups shredded zucchini, drained and water squeezed out
About 1/2 (15 oz) can of pineapple chunks, well drained and chopped OR well drained can of crushed pineapple will do
Preheat the oven to 350 degrees F and spray/grease 2 standard 9x5 loaf pans. Shred the zucchini and chop the pineapple and drain both well in towel or paper towels. Mix together the dry ingredients in a small bowl and the wet ingredients in a large bowl. Once the wet ingredients are well mixed add in the zucchini and pineapple then the dry ingredients to the wet mix slowly. This will be pretty thick once all of it is in there. Divide the batter between the two loaf pans and cook for about an hour or until the toothpick comes out clean. Let these cool in the loaf pans for about 10 minutes then take them out of the pans to completely cool. In my house we put cream cheese on the slices. YUMMY!!!
NOTE...if you want to you can probably add some chopped dates or nuts to this recipe, but I prefer it just like this.
3 cups all-purpose flour
2 teaspoons baking soda
1½ teaspoons ground cinnamon
1 teaspoon salt
¼ teaspoon baking powder (if at altitude above 5000 ft, add an extra 1/4 tsp)
2 cups granulated sugar
1 cup vegetable oil
3 eggs
2 teaspoons vanilla extract
2 cups shredded zucchini, drained and water squeezed out
About 1/2 (15 oz) can of pineapple chunks, well drained and chopped OR well drained can of crushed pineapple will do
Preheat the oven to 350 degrees F and spray/grease 2 standard 9x5 loaf pans. Shred the zucchini and chop the pineapple and drain both well in towel or paper towels. Mix together the dry ingredients in a small bowl and the wet ingredients in a large bowl. Once the wet ingredients are well mixed add in the zucchini and pineapple then the dry ingredients to the wet mix slowly. This will be pretty thick once all of it is in there. Divide the batter between the two loaf pans and cook for about an hour or until the toothpick comes out clean. Let these cool in the loaf pans for about 10 minutes then take them out of the pans to completely cool. In my house we put cream cheese on the slices. YUMMY!!!
NOTE...if you want to you can probably add some chopped dates or nuts to this recipe, but I prefer it just like this.
Saturday, February 8, 2014
Duck Chilli (could easily be beef)
So I have been making up recipes to use up the duck meat that my husband has brought home from hunting. This one came out great and could easily be turned into something for steak, ground beef or goose. Enjoy this chunky, medium spicy chilli.
Duck Chilli
6 duck breasts (approximately)
Milk (enough to cover all the duck breasts completely)
4 Tbsp butter
6 celery stalks
half red bell pepper
1 whole green bell pepper
1 sweet yellow onion
1 can red kidney beans (and the liquid it comes in)
1 can white navy beans (and the liquid it comes in)
1/2 C green chiles
1 1/2 tsp cayenne pepper
1 tsp cumin
1 1./2 tsp smoked paprika (sorry forgot to tell you this the first time)
1 Tbsp minced garlic
1 large can crushed tomatoes (I use Contadina)
1 bottle beer (I used 90 Shilling)
Clean the duck breasts and place the in a container. Fill the container with milk until the duck breasts (or goose) are completely covered. Leave the meat in the milk in the refrigerator for at least 2 hrs. I kept them in the milk for over 4 hours.
Chop all the veggies and toss in a frying pan with a few tablespoons of butter on Medium heat until the onions are clear.
Toss the beans in the crockpot along with the green chiles. Add the veggies you just cooked on top of those beans. Now toss the garlic and a lil more butter and the spices in the frying pan and cook for a few minutes then toss that on top of the beans and veggies. Add the can of crushed tomatoes at this time too.
Now turn the heat up a little on the frying pan and rinse the meat off. Now brown up the meat. If using duck make sure to cook it pretty rare. Once you have browned the meat, cut it up into small bits almost like ground beef. Toss the chopped meat in the mix and top it with the bottle of beer. Mix it all up and cook on low for about 6 hrs or more. Top it with sour cream and sharp cheddar cheese.
Duck Chilli
6 duck breasts (approximately)
Milk (enough to cover all the duck breasts completely)
4 Tbsp butter
6 celery stalks
half red bell pepper
1 whole green bell pepper
1 sweet yellow onion
1 can red kidney beans (and the liquid it comes in)
1 can white navy beans (and the liquid it comes in)
1/2 C green chiles
1 1/2 tsp cayenne pepper
1 tsp cumin
1 1./2 tsp smoked paprika (sorry forgot to tell you this the first time)
1 Tbsp minced garlic
1 large can crushed tomatoes (I use Contadina)
1 bottle beer (I used 90 Shilling)
Clean the duck breasts and place the in a container. Fill the container with milk until the duck breasts (or goose) are completely covered. Leave the meat in the milk in the refrigerator for at least 2 hrs. I kept them in the milk for over 4 hours.
Chop all the veggies and toss in a frying pan with a few tablespoons of butter on Medium heat until the onions are clear.
Toss the beans in the crockpot along with the green chiles. Add the veggies you just cooked on top of those beans. Now toss the garlic and a lil more butter and the spices in the frying pan and cook for a few minutes then toss that on top of the beans and veggies. Add the can of crushed tomatoes at this time too.
Now turn the heat up a little on the frying pan and rinse the meat off. Now brown up the meat. If using duck make sure to cook it pretty rare. Once you have browned the meat, cut it up into small bits almost like ground beef. Toss the chopped meat in the mix and top it with the bottle of beer. Mix it all up and cook on low for about 6 hrs or more. Top it with sour cream and sharp cheddar cheese.
Blackberry-Lemon Cheescake Squares
I am not sure where I found this recipe, but I love it. I always thought cheesecake was hard until I made this one. I especially enjoy the shortbread bottom instead of the usual graham cracker crust.
Blackberry-Lemon Cheesecake Squares
for crust:
1 C all purpose flour
1/4 C sugar
1/2 C butter, softened (I used unsalted and add a tiny bit of salt to the recipe)
for filling:
8 oz cream cheese, softened
2 eggs (comes out better if you let these sit out while the crust is cooking)
3/4 cup sugar
2 tsp vanilla extract
2 tsp fresh lemon juice (if you don't have it use 3 tsp lemon juice and no zest)
1/2 teaspoon lemon zest
1/3 cup sour cream
2 cups blackberries
Preheat oven to 325 degrees.
In a medium size bowl, combine flour, sugar and butter with a fork or pastry cutter until crumbly. Press into an 8 inch square pan. Bake for 10 minutes. Set aside to cool.
In a large mixer bowl, beat softened cream cheese until smooth. Add eggs one at a time, mixing until incorporated. Add sugar, vanilla, lemon juice and zest, beat about 2 minutes. Mix in sour cream. Fold in 2 cups blackberries.
Pour over crust and bake 40-45 minutes or until center is set.
Cool for 30 minutes and refrigerate for at least 4 hours or overnight. Cut into squares or just dig in :-)
Blackberry-Lemon Cheesecake Squares
for crust:
1 C all purpose flour
1/4 C sugar
1/2 C butter, softened (I used unsalted and add a tiny bit of salt to the recipe)
for filling:
8 oz cream cheese, softened
2 eggs (comes out better if you let these sit out while the crust is cooking)
3/4 cup sugar
2 tsp vanilla extract
2 tsp fresh lemon juice (if you don't have it use 3 tsp lemon juice and no zest)
1/2 teaspoon lemon zest
1/3 cup sour cream
2 cups blackberries
Preheat oven to 325 degrees.
In a medium size bowl, combine flour, sugar and butter with a fork or pastry cutter until crumbly. Press into an 8 inch square pan. Bake for 10 minutes. Set aside to cool.
In a large mixer bowl, beat softened cream cheese until smooth. Add eggs one at a time, mixing until incorporated. Add sugar, vanilla, lemon juice and zest, beat about 2 minutes. Mix in sour cream. Fold in 2 cups blackberries.
Pour over crust and bake 40-45 minutes or until center is set.
Cool for 30 minutes and refrigerate for at least 4 hours or overnight. Cut into squares or just dig in :-)
Sunday, January 26, 2014
Broccoli and Cheese Soup (with Green Chile)
My Broccoli and Cheese Soup has a lot of green chiles in it which I LOVE. I am not a big soup eater, but when I choose soup this usually on the list. I am even happier if I have some good crusty peasant bread or sourdough to go with it. The best is taking this with you in a thermos on a hike in the cold or when you have a sinus issue going on as I often do. So, leave out the chiles if you like, but I want 'em.
Broccoli and Cheese Soup
1 whole sweet yellow onion chopped
1 stick (1/2 C) butter (I used unsalted in this recipe so I can regulate the salt content in the soup, but whatever you'd prefer)
1/3 C flour (use more if you want this extra thick or less depending on your preference)
4 C milk (I use whole with this recipe, but 2% would work just won't be as creamy)
2 C half and half (or heavy cream)
Approximately 4 heads of fresh Broccoli chopped however you'd like
About 3/4 C of 505 Roasted medium green chiles (if you cannot find these in the jar next to the salsas ten go with one small can of hot chopped green chiles, it will taste a little different, but still pretty good)
3 1/2 C cheese, shredded fresh (I use monteray jack and sharp white cheddar mixed)
Sea salt and black pepper to taste
Melt the butter in a pan ( I do this all in a large saucepan) on medium heat and toss in the chopped onion. One the onion is turning clear (translucent) throw in the flour and stir until combined and keep stirring for about another minute. Add the milk and, half and half and a tad bit of salt and pepper along with the broccoli and green chiles. Stir this all together well then let it come up to a small boil and let it simmer for about a half hour. Then add the cheese and stir it until all the cheese melts. I prefer my soup chunky, but if you so choose this soup can easily be pureed in a blender. Also I have made this recipe in the slow cooker. When doing this in the slow cooker do not skip the onion frying step and do not put in the cheese until a half hour before shutting off the crock-pot. I did this 4 hrs on low.
Broccoli and Cheese Soup
1 whole sweet yellow onion chopped
1 stick (1/2 C) butter (I used unsalted in this recipe so I can regulate the salt content in the soup, but whatever you'd prefer)
1/3 C flour (use more if you want this extra thick or less depending on your preference)
4 C milk (I use whole with this recipe, but 2% would work just won't be as creamy)
2 C half and half (or heavy cream)
Approximately 4 heads of fresh Broccoli chopped however you'd like
About 3/4 C of 505 Roasted medium green chiles (if you cannot find these in the jar next to the salsas ten go with one small can of hot chopped green chiles, it will taste a little different, but still pretty good)
3 1/2 C cheese, shredded fresh (I use monteray jack and sharp white cheddar mixed)
Sea salt and black pepper to taste
Melt the butter in a pan ( I do this all in a large saucepan) on medium heat and toss in the chopped onion. One the onion is turning clear (translucent) throw in the flour and stir until combined and keep stirring for about another minute. Add the milk and, half and half and a tad bit of salt and pepper along with the broccoli and green chiles. Stir this all together well then let it come up to a small boil and let it simmer for about a half hour. Then add the cheese and stir it until all the cheese melts. I prefer my soup chunky, but if you so choose this soup can easily be pureed in a blender. Also I have made this recipe in the slow cooker. When doing this in the slow cooker do not skip the onion frying step and do not put in the cheese until a half hour before shutting off the crock-pot. I did this 4 hrs on low.
Spicy Citrus Pork and Veggies
I made this a few days ago and have made other versions, but I like this one best. I used a 5 lb pork loin and have used other cuts previously. I actually liked the bone in thick pork chops better in the crock-pot only because I don't have to be so conscious of the cooking time as you do with loin so it doesn't dry out. Easy and pretty healthy. I like this one because as a lot of my recipes you can use the leftovers in almost anything. I am going to take the leftover pork from this and make some brown gravy and mashed potatoes this time, but have used it in casseroles and tacos, etc.
3-5 lbs pork
1 Tbsp HOT red chilli powder
1 tsp cumin
1 and a half heads broccoli
6 celery hearts
1 green bell pepper
half a bag of sliced carrots
1 sweet yellow onion
1 Cup Sunny D (or orange juice of any kind...I had Orange Pineapple Sunny D on hand)
Rub the pork with at least a tablespoon of chilli powder and a teaspoon of cumin. I used more, but I like it spicy. Then place the pork in the bottom of the slow cooker. Chop all the veggies and pour those on top. Then pour about a cup of Orange juice on top, cover and cook on low for about 4-7 hrs depending on cut and amount of pork. I used a ton of veggies because they go fast in this recipe, but its all up to you.
3-5 lbs pork
1 Tbsp HOT red chilli powder
1 tsp cumin
1 and a half heads broccoli
6 celery hearts
1 green bell pepper
half a bag of sliced carrots
1 sweet yellow onion
1 Cup Sunny D (or orange juice of any kind...I had Orange Pineapple Sunny D on hand)
Rub the pork with at least a tablespoon of chilli powder and a teaspoon of cumin. I used more, but I like it spicy. Then place the pork in the bottom of the slow cooker. Chop all the veggies and pour those on top. Then pour about a cup of Orange juice on top, cover and cook on low for about 4-7 hrs depending on cut and amount of pork. I used a ton of veggies because they go fast in this recipe, but its all up to you.
Kiawah Chicken (Chicken and WIld Rice Casserole)
This one is called Kiawah chicken because my Grandmother used to make it for us at her place on Kiawah Island, SC. It is basically Chicken and Wild Rice Casserole. I LOVE it, but the recipe as is...not exactly healthy for you. I recently made some changes to this recipe based on what I had at home and also did it in the Crockpot. I think I will continue making this in the oven instead of the slow cooker, but only because I miss the crusty parmesan top. With the changes to the recipe, the flavor of the original definitely still comes through and it is healthier for you. Enjoy. I will show you the original and the updated version. Feel free to make your own variations.
ORIGINAL
Kiawah Chicken Casserole
2 fryer chickens, cooked and boned
1 6oz box long grain and wild rice
1 can cream of celery soup
1 onion, minced
1 4oz jar pimientos, chopped
2 cups mayonnaise
2 8oz cans water chestnuts, sliced
2 16oz cans French style green beans, drained
Paprika and Parmesan cheese
Preheat oven to 350. Cook rice as directed on box. Add all ingredients
except paprika and cheese. Mix together thoroughly and then pour into a
greased 9 X 13 inch baking dish; sprinkle liberally with paprika and cheese.
Bake at 350 for 30-40 minutes, or until bubbly. This recipe freezes well.
When frozen, casserole needs to be removed from freezer at least 4 hours
before heating to serve.
UPDATED VERSION
Kiawah Chicken and Rice Casserole
1 can of cream of celery
1 can of cream of mushroom
1 cup of light mayo
3 extra lrg boneless skinless chicken breasts
1/2 a lrg sweet onion
3/4 of a 4oz jar of pimentos
approximately 2 cups of fresh chopped green beans
2 small boxes long grain and wild rice with seasoning packets
2 cans water chestnuts drained
6 fresh mushrooms chopped
Paprika to taste (I use about a Tbsp)
Parmesan to taste (I use about 1/4 cup)
Put the first 6 ingredients in the Slow cooker and put the crockpot on low for 4 hrs.
At the 4 hr mark open the slow cooker and add chopped fresh green beans, chopped fresh mushrooms (about 6) and the 2 small boxes of rice with seasoning packets, 2 cans of water chestnuts and filled 3 water chestnuts cans worth of water and add that too. I also added some paprika and plenty of Parmesan at this point. I kept the pot on low for another 2 hours then took the chicken out and shredded it then put it back in. YUMMY. If you want to do it like the original in the oven then follow the same ingredients as here, but put it in the oven as above.
ORIGINAL
Kiawah Chicken Casserole
2 fryer chickens, cooked and boned
1 6oz box long grain and wild rice
1 can cream of celery soup
1 onion, minced
1 4oz jar pimientos, chopped
2 cups mayonnaise
2 8oz cans water chestnuts, sliced
2 16oz cans French style green beans, drained
Paprika and Parmesan cheese
Preheat oven to 350. Cook rice as directed on box. Add all ingredients
except paprika and cheese. Mix together thoroughly and then pour into a
greased 9 X 13 inch baking dish; sprinkle liberally with paprika and cheese.
Bake at 350 for 30-40 minutes, or until bubbly. This recipe freezes well.
When frozen, casserole needs to be removed from freezer at least 4 hours
before heating to serve.
UPDATED VERSION
Kiawah Chicken and Rice Casserole
1 can of cream of celery
1 can of cream of mushroom
1 cup of light mayo
3 extra lrg boneless skinless chicken breasts
1/2 a lrg sweet onion
3/4 of a 4oz jar of pimentos
approximately 2 cups of fresh chopped green beans
2 small boxes long grain and wild rice with seasoning packets
2 cans water chestnuts drained
6 fresh mushrooms chopped
Paprika to taste (I use about a Tbsp)
Parmesan to taste (I use about 1/4 cup)
Put the first 6 ingredients in the Slow cooker and put the crockpot on low for 4 hrs.
At the 4 hr mark open the slow cooker and add chopped fresh green beans, chopped fresh mushrooms (about 6) and the 2 small boxes of rice with seasoning packets, 2 cans of water chestnuts and filled 3 water chestnuts cans worth of water and add that too. I also added some paprika and plenty of Parmesan at this point. I kept the pot on low for another 2 hours then took the chicken out and shredded it then put it back in. YUMMY. If you want to do it like the original in the oven then follow the same ingredients as here, but put it in the oven as above.
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