Delicious

Hostess Cupcakes

2011-06-07T23:07:00.007+02:00

These just might be my all-time favorite store bought dessert. I love, love, love these things. So naturally when I found a recipe for them, I had to find an excuse to make them. Enter: Memorial Day. The perfect solution. Really, the recipe is pretty simple. I don't know why I didn't think of it before. Maybe because it's too easy to run into a convenience store and grab a 2 pack. Yum. Anyway, here goes.

For the cupcakes:

Hershey's Chocolate Cake Recipe

2 cups sugar

1 3/4 cups all-purpose flour

3/4 cup cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

For the filling:

Seven Minute Frosting

2 large egg whites

1/2 cup sugar

1/4 cup light corn syrup

2 tablespoons water

1 1/2 teaspoons vanilla extract

For the ganache:

(I used the recipe from my Better Homes and Gardens cookbook)

1 cup whipping cream

12 ounces chopped milk, semisweet, or bittersweet chocolate (I used semisweet)

Heat oven to 350 degrees F. Line cupcake tins with paper baking cups. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl.

Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared cupcake pans, 2/3 full. Bake 22 to 25 minutes. Cool completely.

While the cupcakes are cooling, combine ingredients for Seven Minute Frosting with a pinch of salt in metal bowl over a saucepan of simmering water. Beat with a handheld electric mixer on high speed until frosting is thick and fluffy, 6 to 7 minutes. Remove bowl from heat and continue to beat until slightly cooled. Reserve 1/2 of the filling to use for piping the swirls on top of the cupcakes later.

Once cupcakes are completely cooled, use an apple corer to create your holes for the filling. (Click the link for a how-to.) I just stuck a frosting tip down in the cupcake and squeezed the frosting out but I didn't feel like I got very much in there. Next time I'll use the apple corer method and then fill them using my pastry bag and tip.

Once all the cupcakes are filled, make the ganache. In a medium saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. Add chocolate (do not stir). Let stand 5 minutes. Stir until smooth. Cool for 15 minutes.

Transfer ganache to a small bowl and either pour over cupcakes or dip the top of each cupcake to thoroughly coat. Using the reserved filling and a very small plain tip, pipe swirls across the center of each cupcake. Refrigerate the cupcakes for 10 minutes to set the frosting.

Using the reserved filling and a very small plain tip, pipe swirls across the center of each cupcake. Refrigerate the cupcakes for 10 minutes to set the frosting.

Store the cupcakes in the refrigerator. Makes about 24-30 cupcakes.

*Adapted from My Baking Addiction

Easy, Kid Friendly Fish Sticks or Chicken Nuggets

2010-11-09T20:27:00.000+01:00

Like any other kid, my boy loves him some fish sticks and chicken nuggets. When he first started eating meat, I would buy him the bags of breaded fish sticks or chicken nuggets from the freezer section of the supermarket. Even though I always baked them for him, they still felt so greasy whenever I'd cut them up. So I decided it couldn't be that hard to make my own version. I recently discovered Panko bread crumbs (I know they've probably been around forever) and I'm in love. They make everything so crispy, like it's really been fried. Don't get me wrong, he gets the real thing every once in a while (he's even had McDonalds's once or twice). I just feel better about giving him these from day to day.

1 to 1 1/2 cups Panko Japanese Style bread crumbs

2 tablespoons butter, melted

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon paprika

1/2 cup flour

2 eggs

1 pound fish filets (I used tilapia) or chicken breast, cut into pieces

Preheat oven to 400 degrees F. Season raw meat with salt and pepper, to taste, and set aside. In a shallow dish, combine flour and spices.

In a separate shallow dish, combine Panko bread crumbs and melted butter.

In a third shallow dish, beat eggs.

Dip meat, one piece at a time, into flour and shake off excess.

Dip in egg and then press into bread crumbs, coating all sides.

Place coated meat on a baking sheet. Repeat until all the meat is coated.

Bake at 400 for 15 to 20 minutes, or until cooked through. The chicken usually takes a couple of minutes longer than the fish. After they have cooled, you can put them in a ziploc bag and store in the freezer. I put them in the toaster oven or microwave straight from the freezer and they're ready in just a few minutes. (Pay attention to the chicken when you microwave it; it's easy to get rubbery chicken if you nuke it too long.)

Medovník (A Trial Run)

2010-10-15T21:22:00.009+02:00

This was probably our favorite dessert the Czech Republic had to offer. Absolutely delicious, not too sweet, and perfect with a cafe latte. Medovník is Czech for Honey Cake and the recipe actually originated in Ukraine. But the Czechs have perfected it. It's also been known to "help fight flu, calm nerves, and strengthen organism." The Czechs seriously believe in honey's healing powers. Come to think of it, I hardly ever got sick in CZ, and I ate a lot of medovnik.

Anyway, my dear friend Tereza found a Czech website with the recipe and translated it for me, graciously baking the cake several times and taking photos for clarity. I know her husband certainly didn't mind being the taste tester. Here's the original recipe in metric units with my approximate conversions beside. It's probably best just to use a kitchen scale if you have one. Mine had a dead battery so I had to make do with the approximations.

For the cake:

250 grams margarine (1 cup and 2 tablespoons -you can also use butter)

3 eggs

300 grams sugar (1 1/2 cups)

3 tablespoons honey (use dark honey if you can find it)

1 tablespoon baking soda

400 grams flour (3 1/4 cups)

For the cream:

1 can sweetened condensed milk (396 or 397 grams - luckily, the can size is the same in both countries)

300 grams butter, softened (1 1/3 cup)

2 tablespoons honey

Other materials:

double boiler

parchment paper

mixer

*Here's my disclaimer for this recipe: This was my first time to make the cake and I usually don't do pictures until my second or third time around on a recipe. So, obviously, I made a lot of mistakes. I'll be interjecting here and there to note what I would change the next time around.

First, we'll make the cake. Preheat the oven to 170 degrees C or 325 to 350 degrees F. Using the double boiler (or any kind of hot water bath you can create - I used my stock pot and an oven proof bowl), melt the margarine or butter.

Remove from heat and whisk in eggs.

Gradually add sugar, honey, baking soda, and flour. (At this point you might want to enlist the help of an electric mixer; the dough gets pretty thick.)

Now you'll need 7-8 sheets of parchment paper, a little larger than the size of the cake you want. You can either trace a circle from a cake pan on the paper or just freestyle it. Put about 1/4 to 1/2 cup of dough on the parchment paper and spread thin. It doesn't rise just a whole lot in the oven so spread it just a teensy bit thinner than you want your layers. I made mine about a 12 inch by 12 inch square (too big, I think). If you've drawn a circle, spread the dough about 1 inch past it.

Bake each layer for 7 -10 minutes, or until golden brown. Watch it closely because it goes from almost there to overdone really quickly. Once cooked , set aside to cool.

Meanwhile, make the cream filling. In a medium bowl, combine the butter, sweetened condensed milk, and honey. Mix with an electric mixer for about 5 minutes.

*Here's another little aside: I made two mistakes here. One, I accidentally microwaved the butter too long trying to soften it and ended up melting it. So I had to put it in the fridge until it firmed up. I still don't think it was right, though. Two, I didn't use a mixer to combine the ingredients. I just stirred it. As a result, it was kinda runny instead of fluffy.

Once the cake layers are cool, use a cake pan to guide you as you trim the excess. Save the extra though, because you'll need it later.

Once you have all of your layers trimmed, you can start with the cream. Spread on each layer, stacking as you go. Then smooth the cream on the top and sides.

In a medium bowl or plastic bag, crumble the trimmings (much finer than pictured - I was in a hurry, a little someone was tugging on my leg to go outside) and press into the cream on the top and sides of the cake. Sprinkle with a handful of finely chopped walnuts.

Barbecue Chicken Pizza

2010-05-27T18:54:00.006+02:00

This pizza will always remind me of Prague. The first time I ever had it was at our friends' the Brummitts when we were living there (in Prague, not at the Brummitts). I have to admit I was pretty skeptical the when Andrea told me what was on the menu for dinner. You see, my only experience with pizza had ever been with the kind that involves tomato sauce and mozzarella (just call me old fashioned). I called it adventurous when I tried ham and pineapple for the first time. I was just always afraid that trying something new on pizza would be such a waste of a good pizza-eating experience. Boy, was I wrong. This definitely makes my top 3 pizza topping choices. Okay, enough reminiscing, let's get to it!

pizza dough for 2 pizzas

2 boneless, skinless chicken breasts, cut into bite-sized pieces

1/2 - 1 cup barbecue sauce

1/2 medium red onion, sliced thin

2 cloves garlic, minced or crushed

2 cups cheese (your choice!)

Preheat oven to 450 degrees F. In a medium skillet, brown chicken. When chicken is cooked through, pour about 1/4 cup barbecue sauce over and toss to coat. In a small skillet, saute onion and garlic in a little olive oil until tender. Roll your pizza crust onto a pizza pan or stone. Top with half of the remaining sauce and use the back of a spoon to spread around.

Top with onion mixture and chicken and then cheese. (I used colby jack cheese for the first pizza and mozzarella for the second. We really prefer the colby jack.)

Repeat for second pizza. Bake pizzas for 15 minutes or until crispy and cheese is bubbling.

Strawberry Poptarts

2010-05-06T23:56:00.013+02:00

Pastry Dough:

2 cups all purpose flour

1 tablespoon sugar

1 teaspoon salt

1 cup (2 sticks) unsalted butter, cut into pats

1 large egg

2 tablespoons milk

Strawberry Filling:

2 cups strawberries, diced

2 teaspoons cornstarch

1 tablespoon sugar

1 teaspoon vanilla

1 additional egg to brush on pastry

Strawberry Frosting (optional):

1/3 cup strawberry filling

1 tablespoon softened butter

1 cup powdered sugar

Whisk together flour, sugar, and salt. Work in the butter with your fingers, pastry blender, or food processor until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it.

If you've used a food processor, transfer the mixture to a large bowl. In a separate bowl, whisk together egg and milk and stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured counter if necessary. Divide dough in half, wrap in plastic, and refrigerate while you make the filling.

To make the filling, combine strawberries, cornstarch, sugar, and vanilla in medium saucepan. Cook on medium heat for 5 minutes, stirring often. Give it a taste and add another tablespoon of sugar, if needed. Remove from heat and mash with a fork or potato masher. Let cool completely.

Remove the dough from the refrigerator. If it's been in the fridge a while and is really firm, let is sit on the counter for a few minutes until it softens. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8" thick and about 9"x12". Repeat with the second piece of dough. Cut each piece of dough into thirds, forming nine 3'x4" rectangles.

Place the rectangles you will use for your bases on a lightly greased or parchment-lined baking sheet. Beat the additional egg and brush it over the entire surface of the base rectangles. I skipped this step and wish I hadn't. Here's why:

BUSTED!!

Place a heaping tablespoon of filling into the center of each of your bases, leaving about a 1/2-inch border.

Place another rectangle on top of your base and use your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press a fork around on all sides. Repeat with remaining tarts. Using a toothpick or a fork, prick the top (just the top!) of each tart a few times to create holes for steam to escape.

"I need to vent!"

Refrigerate the tarts for about 30 minutes while the oven preheats to 350 degrees F. Remove from the fridge and bake for 20 - 25 minutes, until lightly golden.

While they bake, prepare the strawberry frosting. In a small bowl combine ingredients for the frosting and mix well. I like mine just a little bit runny, but if you like it a little thicker, just add more powdered sugar.

When tarts are finished, cool in a pan or rack. After they have cooled, spread the frosting over the top.

Alternate Filling Options from Smitten Kitchen:

Cinnamon Filling:

1/2 cup brown sugar

1 to 1 1/2 teaspoons ground cinnamon, to taste

4 teaspoons all purpose flour

Jam Filling:

3/4 cup jam

1 tablespoon cornstarch mixed with 1 tablespoon cold water

Other fillings: chocolate chips, nutella, chocolate and marshmallows, etc.

*Adapted from smitten kitchen.

Meatball Subs

2010-05-02T03:12:00.004+02:00

These are just meatballs from my Spaghetti and Meatballs and a plain jane marinara sauce. But they sure are yummy. Next time you make spaghetti and meatballs, make a few extra meatballs and freeze them and then you're ready next time a craving hits!

1 large egg
Coarse salt and ground pepper
1/2 large onion, finely chopped, divided
3 cloves garlic, minced, divided
1/2 cup Italian seasoned breadcrumbs
3/4 cup finely grated Parmesan cheese, plus more for serving
1 lb ground beef (or 1/2 lb ground pork and 1/2 lb ground turkey)
1/2 teaspoon Italian seasoning
2 tablespoons olive oil
marinara sauce
sub sandwich rolls (I used Our Favorite Pizza Dough)

mozzarella cheese

In a large bowl, whisk together egg, 1/4 cup water, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in the onion and garlic. Add breadcrumbs, cheese, and meat. Mix gently.

Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Add half the meatballs; brown on all sides, 4 to 6 minutes. Transfer to a plate with a slotted spoon. Cook remaining meatballs in remaining tablespoon oil; remove meatballs.

Slice sandwich rolls lengthwise. Place a few meatballs on each roll. Top with marinara sauce, mozzarella cheese, and parmesan cheese.

Easy Pot Roast

2010-04-22T17:42:00.008+02:00

2 to 3 pound beef roast (preferably chuck)
1 package onion soup mix
1 can cream of mushroom soup
1 cup water

4 to 5 carrots, peeled and cut up

3 to 4 potatoes, peeled and cut up

1 medium onion, cut up

salt and pepper

In a small bowl, combine onion soup mix, cream of mushroom soup, and water.

Season roast with salt and pepper. I used kosher salt because it sticks to the meat. And it makes me feel fancy.

In a large skillet, brown on all sides.

Remove from skillet and place in slow cooker or roasting pan. Place carrots, potatoes and onions on top and cover with soup mixture.

For a slow cooker, cook on low for 8 to 10 hours or on high for 4 to 6 hours. If roasting, cook at 275 degrees F for 3 to 3 1/2 hours. Try to leave the meat alone while it's cooking, especially if it's in a slow cooker. The roast is finished when it is falling apart (fork tender).

Serve up the meat and veggies and pour the pan juices right over everything. Best when served with Delicious Dinner Rolls.

Delicious Dinner Rolls

2010-04-20T13:41:00.008+02:00

1 cup warm milk (about 110 degrees F)

1 egg

1/4 cup butter

3 1/2 cups flour (bread flour is best but all purpose is fine)

1/4 cup sugar

1 teaspoon salt

1 package (2 1/4 teaspoons) active dry yeast

In a large mixing bowl, dissolve yeast into milk with the sugar. Mix in salt and butter. Mix in flour in small amounts until the dough comes together in a ball. Dough will be slightly sticky. Turn out onto a floured surface; knead until smooth and elastic, about 5 to 10 minutes.

Place in a lightly greased bowl, turning once to coat. Cover and let rise in a warm place until doubled in size, about 45 minutes to 1 hour.

IF YOU HAVE A BREAD MACHINE: Skip the above steps and put ingredients in according to the machine's directions. Put machine on "dough" setting and walk away!

Punch dough down. Shape into balls and place in greased muffin pan.

Cover and let rise until doubled in size, about 30 minutes. Bake at 375 degrees F for 15 to 20 minutes or until golden brown. If you like, you can spread butter over the top after they come out of the oven.

Makes 12 to 15 rolls.

Pizza Rolls

2010-04-14T14:44:00.000+02:00

1 roll refrigerated pizza dough (or use Our Favorite Pizza Dough recipe)

2 tablespoons grated Parmesan cheese

1 tablespoon olive oil or melted butter

1/2 teaspoon garlic powder

1 teaspoon dried Italian seasoning (this is usually just a combination of basil, oregano, thyme and marjoram)

mozzarella cheese

pizza toppings of your choice: canadian bacon and pineapple, pepperoni slices, italian sausage, etc.

marinara or pizza sauce

Preheat oven to heat specified on pizza dough package. Usually it's 400 degrees. If you make your own dough, 400 is usually a good heat as well. Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 1/4 inch thick and as close as you can get to square. Cut into about 20-25 squares.

Top each square with your topping of choice and about a tablespoon of cheese. You may have to just eyeball it but make sure leave enough space to bring the corners together to close up the roll.

When all of your dough squares have cheese and toppings on them, carefully lift and pinch the corners together. Pinch the sides also to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).

Brush the tops of the dough balls with olive oil and sprinkle with the garlic powder and Italian seasoning and Parmesan cheese.

Bake for about 10-15 minutes or until golden brown on top.

Serve warm with warmed marinara sauce for dipping.

Our Favorite Pizza Dough

2010-04-14T14:32:00.004+02:00

3 cups bread flour

1 teaspoon salt

2 tablespoons olive oil

2 tablespoons sugar

1 (1/4 ounce) package active dry yeast

1 cup warm water (about 110 degrees F)

Combine sugar, water and yeast in measuring cup or small bowl and set aside. Combine flour and salt in large bowl and make a well in the center. Pour yeast mixture and oil into well and mix until you have a soft dough. Turn out onto a lightly floured surface and knead until smooth. If dough is too sticky, add a bit more flour. Place in an oiled bowl and cover until double in size.

IF YOU HAVE A BREAD MACHINE: Skip the above steps and put all ingredients in according to the machine's directions and use the "dough" setting.

After dough has risen, punch down and let rest for 10 minutes. Roll out to desired thickness and top with your favorite pizza sauce and toppings.

Bake at 450 degrees F for 15 minutes or until crispy and cheese is bubbling.

Makes 1 deep dish or 2-3 12-inch pizza crusts, depending on the thickness of your pizza.

Chocolate Pie

2010-01-08T21:23:00.003+01:00

There are several different ways you can make Texas-style chocolate pie but chocolate meringue pie like this is pretty classic. It makes me sorry I didn't like meringue when I was little.

1 baked pie crust (store bought or your favorite recipe)
1 cup sugar
1/4 cup cocoa
1/4 teaspoon salt
4 heaping tablespoons flour
2 cups milk, divided
3 eggs, separated
2 tablespoons butter
1 teaspoon vanilla

Sift together sugar, cocoa, salt and flour.

Slightly beat 3 egg yolks. Mix with 1 1/2 cups of the milk and heat in saucepan. Add 1/2 cup of the milk to the sifted mixture and stir well.

Pour slowly into hot milk, stirring constantly - never allowing to boil - until thickened.

Add butter and vanilla.

Pour into pie shell and top with meringue.

Try, just try not to lick the spoon.

Meringue:
Blend 3 egg whites, 6 tablespoons sugar, and 1/4 teaspoons vanilla with mixer until stiff peaks form.

Top pie with meringue, making sure it attaches to pie crust all around or it will shrink away.

Bake at 300 degrees F for 5-10 minutes or until golden brown (watch it closely). Refrigerate until set.

Pizza Dip

2010-01-08T14:27:00.001+01:00

This recipe comes from my friend, April, who somehow manages to always make yummy stuff like this, host great parties, and take care of 4 kids and 1 high maintenance husband (that's right, Steve!).

1 8 oz package cream cheese
1/2 cup sour cream
1 teaspoon oregano
1/8 teaspoon garlic
1/8 teaspoon crushed red pepper
1/2 cup pizza sauce
1/2 cup pepperoni
1 small onion, chopped (optional)
1 green pepper, chopped (optional)
8-10 ounces mozzarella cheese

In a small bowl, mix cream cheese, sour cream, oregano, garlic and red pepper.

Spread into pie plate.

Then spread pizza sauce, peppers, onion, and pepperoni on top.

Sprinkle with cheese.

Bake at 350 degrees F for 20-30 minutes or until cheese melts. Serve with crackers, bread, or bagel chips.

Chicken Pot Pie

2010-01-07T15:39:00.000+01:00

Chicken Pot Pie is one of the best comfort foods. And you don't have to feel that bad about eating it. After all, there are lots of veggies. And chicken is low fat. Right? Anyway, it's the only way Matt will eat peas. But it must have a little sprinkling of Tony Chachere's. Enjoy responsibly.

2 large potatoes, diced
1 tsp butter
1/2 small onion, chopped
2 carrots, peeled and sliced thin
1-2 ribs celery, chopped
salt and pepper
1 Tbsp flour

1 cup chicken broth (2 tsp chicken bouillon + 1 cup warm water)
1 cup peas
1/2 cup milk
1/4 cup light cream

2 cups cooked chicken, chopped (I use a rotisserie chicken)
2 prepared pastry crusts, unbaked

Boil the potatoes until just soft. In a large saucepan, melt butter. Heat to med-high and add celery and carrots for about 3 minutes.

Add the onions and continue cooking until carrots are brightly colored and just starting to soften. Stir frequently. If the veggies begin to stick to the pan, add a few spoonfuls of chicken bouillon.

Sprinkle flour over top. Stir until evenly blended.

Stir in seasonings, peas, remaining broth, and drained potatoes.

Add milk and cream, heating slowly and never allowing it to boil. Stir often, letting it thicken slowly.

Add chicken and stir well.

Roll out the pastry crust and place in a pie dish or round cake pan. Pour chicken mixture into pastry crust.

Cover with second pastry crust. Make a few slits in the top crust to allow for the release of steam.

Bake in preheated oven at 375 for 25-30 minutes or until golden brown. Let rest for 5-10 minutes before serving.

*Adapted from Kari's Savory Chicken Pot Pie at Bon Appétit!

Robyn's Chicken Salad

2009-12-10T21:27:00.006+01:00

This is one of those recipes that is more 'a little of this and a little of that' than actual measurements. My sister-in-law Robyn made it one summer when we were at the beach and I was hooked. I like it better than any chicken salad I've ever had. (Sorry, Mama.) I ate it all the time while I was pregnant because I was hot and it was cold. Yum. Too bad Matt doesn't like it. Poor guy ate turkey sandwiches most of my pregnancy. And the occasional gourmet meal when I got a craving. I made it shortly after Bryce was born except I left out the onions and the pecans had gone bad (now I know why my mom keeps her pecans in the freezer). It was gross. My poor mother-in-law was visiting at the time and was gracious enough to eat it anyway. She also swept and mopped my floors. And cleaned my bathroom. And made Matt gravy. Twice. I love that woman.

2 cups shredded chicken (Robyn uses 2 cans white chicken but I use a rotisserie chicken since we can't get canned chicken here)

1/2 to 3/4 cup mayonnaise

1 to 2 stalks celery, chopped

1 stalk green onion, chopped

1/2 medium onion, chopped

1/2 to 3/4 cup chopped pecans

salt and pepper to taste

The directions are pretty simple here. I like the chicken really shredded, not chunky. You can also adjust how much you use of each ingredient, especially the mayonnaise, according to your taste. Other than that, you just mix it all up in a bowl and put it on some white bread. Or if you're my mom, you put it on some bread that looks like someone spilled bird seed in the dough. To each his (or her) own.

Beef Enchiladas

2009-09-07T17:52:00.009+02:00

When I was little, on special Sundays (at least they were special to me), my mom would take my brother and me out to a restaurant after church. If we were really lucky, we got to go to Casa Ole (yeah, high class). Anybody remember that commercial with Jose Lima? "Caaasa Ole!" Anyway, I would always order the same thing: kids cheese enchiladas with rice and refried beans. It was divine. I would eat the enchiladas first, then mix together the leftover enchilada sauce with the rice and beans. Mmmm, yummy! Every once in a while, I crave that meal like nobody's business. So here's my grown up version of Mexican restaurant-style enchiladas (Grown up means they have beef.)

Chili Gravy (from Robb Walsh)
1/4 cup lard (or vegetable oil)
1/4 cup flour
1/2 tsp black pepper
1 tsp salt (I leave this out because the chicken broth makes it salty enough)
1-1/2 tsp garlic powder
2 tsp ground cumin
1/2 tsp dried oregano (Mexican oregano is preferred if it’s available)
2 T chile powder
2 cups chicken broth
1 - 1 1/2 pounds ground beef, finely chopped flank steak, or shredded beef
1 medium onion, finely diced
2 4-ounce cans diced green chilies, or 1 -2 fresh, diced chilies
10 to 14 corn tortillas
½ cup canola oil
3 cups grated sharp cheddar cheese, or any combination of your favorite Mexican cheeses (I love some Monterrey Jack in there)

Preheat the oven to 350. Heat the lard/oil in a skillet over medium-high heat. Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux. Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.

Add chicken broth, mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness. Makes about 2 cups.

Saute onions (and chilies, if you're using fresh) in a skillet.

Add meat and brown. Drain off fat. (If you're using canned chilies, stir them in and set aside.)

(This is an optional step.) Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas oil until soft, not crisp—about 30 seconds per side. Remove to a paper-towel lined plate. Repeat until all tortillas have been fried. Dip each tortilla into enchilada sauce, then remove to work surface.

Spoon meat and a little grated cheese in the center of tortilla. (I used a little strip of Velveeta because it melts all gooey and yummy.) Roll up and place, seam down in baking pan.

Repeat until pan is filled.

Pour enchilada sauce over the top.

Top with remaining cheddar cheese. Again, I used a little Velveeta because the cheddar cheese that we buy here in Prague isn't yellow and you can't have Tex-Mex without gooey, yellow cheese.

Bake for 20 minutes or until bubbly.

*Alternative Recipe: Cheese Enchiladas (from Homesick Texan)
1/2 cup vegetable oil
12 corn tortillas
3 cups shredded cheddar cheese (can make it with Velveeta for extra melting oomph and good ol' Tex-Mex authenticity)
One medium onion, diced (optional)
2 cups chili gravy

Take a tortilla, put 1/4 cup of cheese and 1 tablespoon of onion in the center and roll it.
Place rolled tortilla in baking dish, seam side down.
Continue with remaining tortillas.
Take remaining chili gravy, and pour it over the rolled tortillas.
Sprinkle remaining cheese and onions on top.
Bake for 10 minutes or until sauce is bubbly and cheese is melted.
Makes 12 enchiladas.

*Recipe adapted from Homesick Texan and Pioneer Woman

Scones

2009-07-10T14:25:00.001+02:00

2 cups all purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) cold butter, cut into pieces
2/3 cup buttermilk
powdered sugar for dusting

Preheat oven to 400 degrees F and place rack in middle of oven. Line a baking sheet with parchment paper. (This prevents the bottoms of the scones from over browning during baking.)

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.

I probably should have worked it a little longer to get smaller crumbs but they tasted fine.

Add the buttermilk to the flour mixture and stir just until the dough comes together. Do not over mix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat or roll the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick.

Cut this circle in half, then cut each half into 3 pie-shaped wedges (triangles).

Place the scones on the baking sheet.

Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.

Bake for about 15 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and then turn your broiler on high.

Sift confectioners (powdered or icing) sugar heavily over the tops of the scones and place them under the broiler.

Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown. Make sure to watch the scones carefully as the sugar will burn very quickly. Transfer to a wire rack to cool.

Makes 6 scones.

*borrowed from Joy of Baking

Sloppy Joe...Sloppy, Sloppy Joe

2009-07-10T13:55:00.000+02:00

1 tablespoon extra-virgin olive oil
1 1/4 pounds ground beef
1/4 cup brown sugar
2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
1 medium onion, chopped
1 small red bell pepper, chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
4 crusty rolls or buns split, toasted, and lightly buttered

Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion, red peppers, red wine vinegar and Worcestershire sauce. Reduce heat to medium and cook with meat for 5 minutes.

Add tomato sauce and paste to pan. Stir to combine.

Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer.

Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops.

Serve with your favorite sides. Have plenty of napkins on hand!

Makes 6-8 sandwiches.

*Borrowed from Rachel Ray on FoodNetwork

Bayou Chicken Pasta

2009-07-01T13:40:00.001+02:00

*Warning: This dish is NOT low fat by any stretch of the imagination. It can also be quiet hot. It is also addictive. Please enjoy responsibly.

1 pound pasta, your choice
2 tablespoons unsalted butter
1 tablespoon olive oil
1 1/2 pound boneless, skinless chicken breast, cut into 1-inch pieces
2 tablespoons Emeril's Essence Creole Seasoning, recipe follows
1 1/2 teaspoons salt
1 cup finely chopped yellow onion
1 tablespoon finely chopped jalapeño or habañero pepper, depending on your heat tolerance
1 tablespoon minced garlic
1 1/2 cups heavy cream
1 cup diced tomatoes
1/2 cup reserved pasta cooking water
1/4 cup grated Parmesan
1/2 cup chopped green onion tops (optional)
2 tablespoons chopped fresh parsley leaves (optional)

Cook pasta according to package directions.

While the pasta cooks, prepare the sauce. Set a 12-inch pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the chicken with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the chicken to the pan. Sear the chicken until well browned on both sides, about 2 minutes. Remove from the pan and set aside.

Add the onion and pepper to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds.

Add the cream, remaining 1 tablespoon of Essence, remaining 1 teaspoon of salt, and the chicken to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes.

Add the tomatoes, pasta and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the Parmesan, green onions and parsley and toss to blend. Serve immediately.

Serves 6.

*If we could get good seafood in Prague, I would love to try adding some fresh shrimp or crab meat. I'm thinking it would be delicious!

Emeril's Essence Creole Seasoning

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper (I only use 1/2 tablespoon to keep the heat down)
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

*Borrowed from Emeril on Food Network

TexMex Casserole

2009-06-29T18:42:00.001+02:00

A very quick and easy casserole for weeknights or potlucks. Also works great as a hearty dip for tortilla chips.

2 cups cooked rice
1/2 to 1 pound ground beef, chuck or round
1/2 cup chopped onion
1/4 cup chopped green or red bell pepper
1 can (15 ounces black beans, drained and rinsed (I had to use kidney beans this time)
1 can (8 ounces) tomato sauce
1 cup corn kernels (use canned, drained or frozen, thawed)
1/2 teaspoon salt
Dash pepper
1 1/2 teaspoons chili powder
Dash garlic powder
1/4 teaspoon ground cumin
2 tablespoons fresh chopped cilantro
Shredded Cheddar cheese or Mexican blend of cheeses, for topping

Cook rice and set aside. Lightly grease a 2-quart casserole dish. Heat oven to 350°F.

Cook the beef, onion, and bell pepper until beef is no longer pink.

Stir in all remaining ingredients except cheese and rice.

Stir in cooked rice. Spoon the mixture into a casserole. Bake for 25 minutes. Top with shredded cheese and cook for 5 minutes longer, or until cheese is melted. Garnish with sour cream and cilantro.

Serves 4 to 6.

Spaghetti and Meatballs

2009-06-01T21:08:00.001+02:00

1 large egg
Coarse salt and ground pepper
1 large onion, finely chopped, divided
6 cloves garlic, minced, divided
1/2 cup Italian seasoned breadcrumbs
3/4 cup finely grated Parmesan cheese, plus more for serving
1 lb ground beef (or 1/2 lb ground pork and 1/2 lb ground turkey)
1/2 teaspoon Italian seasoning
2 tablespoons olive oil
1 can (28 ounces) crushed tomatoes
3/4 pound spaghetti

In a large bowl, whisk together egg, 1/4 cup water, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in half the onion and half the garlic. Add breadcrumbs, cheese, and meat. Mix gently.

Form into 16 balls.

Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Add half the meatballs; brown on all sides, 4 to 6 minutes. Transfer to a plate with a slotted spoon. Cook remaining meatballs in remaining tablespoon oil; remove meatballs.

Add remaining onion; cook over medium-low until soft, about 5 minutes. Add remaining garlic and 1/2 teaspoon Italian seasoning; cook 30 seconds. Season with salt and pepper. Stir in tomatoes and 3/4 cup water. Return meatballs; cover, and simmer until cooked through, about 20 minutes.

Remove meatballs.

Meanwhile, in a large pot of boiling salted water, cook spaghetti according to package direction until al dente. Drain; return to pot. Toss with sauce; serve meatballs on top, sprinkled with more cheese.

Cinnamon Rolls

2009-05-21T17:59:00.021+02:00

Matt's eyes actually roll back in his head when he eats these. The recipe is from Todd Wilbur's Top Secret Recipes and is suppose to be Cinnabon's recipe. It's been so long since I've had a Cinnabon cinnamon roll, I can't remember what they taste like to compare. Regardless, these are delicious. And even easier if you have a bread machine with a dough setting.

1 (1/4 ounce) package active dry yeast
1 cup warm milk
1/2 cup granulated sugar
1/3 cup butter
1 teaspoon salt
2 eggs
4 cups flour

Filling
1 cup packed brown sugar
2 1/2 tablespoons cinnamon
2 tablespoons flour
1/3 cup butter, softened

Icing
1/2 cup butter
1 1/2 cups powdered sugar
1/4 cup cream cheese
1/2 teaspoon vanilla
1/8 teaspoon salt

For the rolls, dissolve the yeast in the warm milk in a large bowl. Add sugar and 1 cup of the flour. Stir gently, cover and set aside to rise until double in size, about 30-45 minutes.

Add butter, salt, eggs, and remaining flour, mix well.

Turn the dough out onto a lightly floured surface and knead about 5 minutes. Dough will be slightly sticky.

Place in a greased bowl, cover and let rise in a warm place (I put mine in the microwave) about 1 hour or until the dough has doubled in size.

IF YOU HAVE A BREAD MACHINE: Skip the above steps and put ingredients in according to the machine's directions. Put on the 'dough' setting.

Punch dough down and roll out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide. It should be approx 1/4 thick.

To make filling, combine the brown sugar, cinnamon and flour in a bowl.

Spread the softened butter over the surface of the dough, then sprinkle the brown sugar mixture evenly over the surface.

Working carefully, from the long edge, roll the dough into a cylinder.

Place seam-side down on a flat surface. Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan (I usually don't measure the slices, I just cut it into 12 even pieces). You want the rolls to be barely touching, not too crowded. If you're pan isn't big enough, just put some in another pan.

Let rise until almost double in size, about 30 minutes (If not baking immediately, cover with plastic wrap and refrigerate overnight. Allow to return to room temperature before baking).

Bake at 375 F for 20-25 minutes or until just golden.

While the rolls are baking combine the icing ingredients. Beat well with an electric mixer until fluffy. I suggest you make the icing fresh so it's smooth and fluffy. I made it the night before and stored it in the fridge and I ended up having to add milk and mix again for it to soften up.

When the rolls are done and cooled slightly, spread generously with icing.

Makes 10-12 rolls.

Pesto Pasta with Chicken

2009-05-19T17:13:00.007+02:00

Interesting Factoid about my husband #38475: Matt loves pesto!!

I had no idea. Apparently he has always loved pesto and has just been waiting for me to fulfill his pesto desires. Oops. Anyway, my basil plant went crazy growing lately and so I needed to prune it. Who knew pruning could yield such delicious results? Here's a quick meal I whipped up. I thought Matt was going to lick every bowl in the kitchen that had once contained pesto. I guess that means it was good.

2 tablespoons olive oil
1 lb. chicken breast
3 cups cooked pasta, your choice (I like something with a little texture, so the sauce clings to it)
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts (or walnuts if you can't find pine nuts)
2/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
1/4 cup freshly grated Parmesan cheese

Cook pasta according to package directions. Heat 2 tbsp. oil in a large skillet. Cut chicken into bite-sized pieces, season with salt and pepper, and brown in hot oil. Remove from heat.

In a food processor, combine the basil, garlic, and pine nuts and pulse until coarsely chopped.

Add a little less than all of the oil and process until fully incorporated and smooth. Season with salt and pepper. At this point, you can put half of the pesto in a freezer container and drizzle remaining oil over the top because the recipe makes twice as much as you need for this meal. You can freeze for up to 3 months,then thaw and stir in 1/4 cup of Parmesan cheese for the next meal.

The remaining half, transfer to a bowl and stir in cheese.

Toss hot pasta, chicken and pesto. Serve topped with additional parmesan.

Pesto recipe from Food Network.

Chewy Chocolate Chip Cookies

2009-05-18T16:56:00.002+02:00

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Preheat the oven to 350 degrees F (176 degrees C). Grease cookie sheets or line with parchment paper.

In a medium bowl, sift together the flour, baking soda and salt; set aside.

In a large bowl, cream together the melted butter, brown sugar and white sugar until well blended.

Beat in the vanilla, egg, and egg yolk until light and creamy.

Mix in the sifted ingredients until just blended.

Stir in the chocolate chips by hand using a wooden spoon.

For big, bakery style cookies, drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. For normal size cookies, drop cookie dough 1 tablespoon at a time, about 1-2 inches apart. I always opt for the smaller cookies because I get to eat more, which makes me feel better. I also like to use an actual tablespoon because the cookies are a little more uniform in size. I'm terrible at eyeballing it.

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Makes about 18 large cookies or 32 normal sized.

From AllRecipes

Cinnamon Bun Bread

2009-05-10T16:20:00.001+02:00

1 1/2 cups all purpose flour

1/3 cup sugar
1/4 tsp salt
4 tsp active dry or rapid rise yeast
2/3 cup warm milk (100-110F; low fat is fine)
3 tbsp vegetable oil
1/2 tsp vanilla extract
1 large egg

Filling/Topping
3 tbsp butter, room temperature
3/4 cup brown sugar
1 tsp ground cinnamon
pinch ground cardamom

Icing
1 cup powdered sugar
1-2 tbsp milk or cream

Lightly grease an 8×8-inch square baking pan.
In a large bowl, combine flour, sugar and salt. Dissolve the yeast in a measuring cup filled with the warmed milk, then stir milk mixture, vegetable oil, vanilla extract and egg into the flour mixture. Mix well, until very smooth.

Pour into prepared pan and let rest for 15 minutes.

While the dough rests, mix together butter, brown sugar, cinnamon and cardamom in a small bowl using a fork until all the butter has been incorporated into the sugar and mixture is crumbly.

Sprinkle evenly on top of rested dough and press the mixture down into the dough with your fingertips (or swirl in with a spatula.)

Place pan into a cold oven, then set the oven temperature to 350F. Bake for about 30 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling. (I've made this 3 times now and every time it looks different; maybe it has something to do with how far I push the filling down into the dough.)

Cool for at least 30 minutes before whisking the powdered sugar and milk together to form an icing and drizzling it onto the bread.

Serve warm. Leftovers can be reheated in the microwave.

Serves 8-12.

From Baking Bites.

Country Biscuits

2009-04-18T15:32:00.000+02:00

2 cups of flour
1 tablespoon of baking powder
1 teaspoon of sugar (can add more to taste)
1/2 teaspoon of salt
1 stick of butter, cold (1/2 cup or 8 tablespoons)
3/4 cup of buttermilk, cream or half-and-half

Preheat the oven to 450 degrees.
Mix all the dry ingredients together.

Cut the stick of butter into pieces, and work into the flour mixture with your hands or a pastry blender until it resembles pea-sized crumbs. Or you can take two knives and pretend you're Zorro for a few minutes and get the same results.

Add the liquid, mixing until a bit loose and sticky. Pour dough out on a floured surface, and knead for a minute. Dough should be smooth and no longer wet. You can sprinkle more flour on the surface if you find it’s sticking.

Take dough into a ball, and hit it with a rolling pin, turning it and folding it in half every few whacks. Do this for a couple of minutes.

Roll out dough until it’s 1/4 of an inch thick, and then fold it in half.

Using a round cutter (can use a glass or a cup if don’t have a biscuit cutter) cut out your biscuits from folded dough.

Place on a greased baking sheet close together (so they rise up not out), and bake for 15 minutes or until the tops are golden brown.

Makes 10-12 biscuits.

From Homesick Texan

Kofte (Turkish Meatballs)

2009-04-15T17:31:00.001+02:00

1/2 cup white onion, chopped
1/3 cup dry breadcrumbs
1/4 cup chopped fresh mint
2 tablespoons tomato paste
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1/8 teaspoon ground allspice
1 pound lean ground beef or lamb
1 large egg white, lightly beaten
Cooking spray
8 (1/4-inch-thick) slices plum tomato (about 2 tomatoes)
4 (6-inch) pitas, split
1/4 cup plain yogurt

Preheat broiler.

Combine first 12 ingredients in a large bowl; stir until just combined.

Divide mixture into 8 equal portions; shape each portion into a (2-inch) patty. Place patties on a jelly-roll pan coated with cooking spray.

Broil 4 minutes on each side or until desired degree of doneness.

Place 1 patty in each pita half (and a slice of tomato if you like); top each half with 1 1/2 teaspoons yogurt.

Chicken Parmesan

2009-04-15T11:08:00.011+02:00

Cooking spray
4 thin chicken cutlets (about 1 1/4 pounds total)
Salt to taste
2 large egg whites
6 tablespoons dry Italian bread crumbs
2 tablespoons grated Parmesan
3 tablespoons all-purpose flour
4 to 5 teaspoons olive oil
your favorite spaghetti sauce
1/2 cup shredded mozzarella cheese

Preheat the oven to 425 degrees F. Spray a 9 by 13-inch baking dish with cooking spray. Sprinkle the cutlets with the salt. Lightly beat the egg whites in a medium bowl. Combine the bread crumbs and Parmesan on a sheet of waxed paper. Spread the flour on another sheet of waxed paper. Working with 1 piece of chicken at a time, dip both sides into the flour, shaking off excess.

Dip each piece into the egg whites, shaking off excess, and then press both sides into the breading to coat.

Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken (in batches, if necessary) and cook until browned, 3 to 4 minutes.

Transfer the chicken, in 1 layer, to the baking dish.

Spoon about half of the sauce over the chicken then sprinkle with the cheese.

Bake, covered loosely with a tent of foil, until the cheese is melted and the sauce is bubbly, about 12 to 15 minutes.

Cream Cheese Kolaches *New and Improved!!

2009-04-04T16:38:00.005+02:00

*** I recently stumbled upon this website and was absolutely blown away at the awesome recipes this transplanted Texan has developed. Like me, Homesick Texan, grew up eating kolaches in Texas. Only, she remembers them from West, Texas, a little town between Dallas/Ft. Worth and Waco. I thought I'd give her recipe a try because, although yummy, I've been thinking the dough in mine is a little to stiff. To my great pleasure, these are closer to the kolaches I remember, the dough lighter and fluffier.***

I developed this recipe based on a my memory of the kolaches we used to get around Weimar/Schulenberg, Texas when I was a kid. I pulled together about 4 different recipes to try to get as close as possible. They look more like the kolaches we see here in Prague, but they taste more like what I remember from Texas. Thus, the perfect blend of old and new, east and west... ok, I'll stop now. Now for a short Czech lesson: koláč (pronounced kolach) is the actual name of the pastry we're talking about here, which means pie, cake, or tart. To pluralize kolac, you add an e to the end to get koláče. So, when we say kolaches, we are technically double pluralizing it, like kolacheses. But who really cares? Czech lesson over. I'm sorry to have wasted 30 seconds of your precious life.

1 package of active dry yeast
1 cup of warm milk
1/4 cup sugar
3 cups of all-purpose flour
2 eggs
3/4 cup of melted butter, divided
1 teaspoon of salt

In a large bowl, combine yeast, warm milk, sugar and one cup of flour. Cover and let it rise until doubled in size - about 30-45 minutes.

Beat together eggs, 1/2 cup of melted butter (reserve 1/4 cup for brushing on the pastry) and salt.

Add egg mixture to yeast mixture and blend.

Stir in about two more cups of flour, 1/2 cup at a time. The dough should be soft and moist.

Knead dough for about 10 minutes on floured surface.

Put dough in a greased bowl and let rise covered until doubled in size—about an hour.

After dough has risen, punch it down and pull off egg-sized pieces.

In your hands, roll pieces into balls and then flatten to about three inches in diameter. Brush with melted butter.

Place flattened pieces on a greased cookie sheet, cover and let rise again for another half-hour.

After second rising, with your finger gently make an indention in the center of the dough (be careful not to flatten it too much) and fill with one tablespoon of cream cheese (or fruit) filling and sprinkle with posypka (recipes below).

Bake in oven at 375 degrees for 12 to 15 minutes. Brush with melted butter when you take them out of the oven and serve warm. Makes 18-24 rolls.

Posypka:
1/4 cup all-purpose flour
1/4 cup sugar
1 tablespoon butter
1/8 teaspoon cinnamon

Mix all ingredients until crumbly.

Cream Cheese Filling:
4 oz cream cheese
1/2 cup cottage cheese (don't be afraid of the cottage cheese, I hate it by itself but love it in these things)
1 egg yolk
1/4 tsp vanilla extract
1/8 cup sugar

Blend all ingredients in food processor. Refrigerate until needed.

*Fruit (Apricot) Filling: In a small saucepan combine 1 cup snipped dried apricots (or your choice of another dried fruit) and enough water to cover fruit by 1 inch. Bring to boiling; reduce heat. Simmer, covered, 10 to 15 minutes or until apricots are very soft. Drain, reserving 2 tablespoons of the cooking liquid. In a blender container or food processor bowl place the softened apricots, reserved cooking liquid, 1/4 cup granulated sugar, 1 teaspoon lemon juice, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon ground nutmeg. Cover; blend or process until smooth. Scrape down sides as necessary.

*Sausage Kolache Variation: Wrap the three-inch flattened piece of dough around a two-inch piece of sausage (and a couple of pickled jalapeno slices if you like). Bake according to directions above.

Chicken and Veggie Tostadas

2009-04-02T15:53:00.000+02:00

2 medium onions, thinly sliced
2 bell peppers (ribs and seeds removed), thinly sliced
1 box (10 ounces) frozen corn kernels or 1 can corn
1 cup prepared fresh salsa
2 tablespoons olive oil
Coarse salt and ground pepper
2 cups shredded cooked chicken (I use a rotisserie chicken)
8 corn tortillas (6-inch)
1 1/2 cans refried beans
1 1/2 cups shredded sharp cheddar

Preheat oven to 450 degrees F. Line a rimmed baking sheet with aluminum foil. In a large bowl, combine onions, bell peppers, corn, 1/4 cup salsa, and 1 tablespoon oil; season with salt and pepper. Spread evenly on baking sheet.

Roast, tossing occasionally, until vegetables are tender and lightly browned, 15 to 20 minutes. Add chicken, stir to combine, and continue to roast until warmed through, 5 minutes more.

Transfer chicken and vegetable mixture to a serving bowl, discarding foil.

Arrange tortillas on sheet. Dividing evenly, brush with remaining tablespoon oil; top with refried beans, then cheese.

Bake until edges are golden and cheese is melted, 5 to 8 minutes.

Dividing evenly, top tortillas with chicken-vegetable mixture and remaining 3/4 cup salsa.

Serve with sour cream and guacamole. Makes 8 servings.

Can also be served as a filling for tacos/fajitas.

Beasley Breakfast Casserole

2009-03-28T10:41:00.012+01:00

This recipe comes from my mother-in-law and is one of Matt's favorite breakfast meals. It's really simple and can actually be prepared the night before and baked the next morning. Perfect for Saturday morning brunch!

1 package Jimmy Dean Sausage (12 oz)
8 eggs
1 cup milk or cream
1 1/2 cups croutons
1 cup shredded cheese

Preheat oven to 350. Lightly whisk eggs with milk.

Brown sausage in skillet.

Spread in the bottom of a baking dish.

Spread croutons over sausage.

Pour egg mixture over all and sprinkle with cheese.

Bake 30 min.

Number of Servings: 6

Breakfast Sausage

2009-03-25T15:28:00.009+01:00

2 lbs of ground pork
1 tablespoon of sage
1 teaspoons of marjoram
2 teaspoons of red pepper flakes
1/2 teaspoon of cayenne pepper
1 tablespoon of brown sugar
1 teaspoon of salt
1/2 teaspoon of black pepper
3 tablespoons maple syrup

Mix dry ingredients together.

Combine ground pork and maple syrup. Add to spices and mix well.

Form into patties and fry six minutes on each side.

Note: The spice measurements are not an exact science, so feel free to use a little less or a little more of the them to get your sausage just like you like it.

My Big Brother's Salsa

2009-02-08T18:30:00.011+01:00

My big brother Brian is quite the cook. In addition to this salsa, he smokes a mean brisket and can probably cook just about anything my mom or I can. I would imagine his culinary abilities developed partly out of necessity. My mom was a single mom when we were growing up and if we wanted to eat dinner at a decent time any night of the week, my mom often counted on Brian to get supper started while she was on her way home. Plus, my brother really likes to eat. Really likes to eat. As a snack, he once ate 3/4 of a casserole my mom had prepared for at least 5 of us to eat for dinner. Yeah, I think those two things made him the cook he is today.

4 cans stewed tomatoes
4 medium sized jalapenos (you can use less if you like it mild)
1 small yellow or purple onion
2 cloves garlic
1 bunch fresh cilantro
Kosher salt (to taste)

Pull the stems off and heat the peppers in a skillet with just a touch of olive oil, rolling them around till they get just a little bubbly brown patch or two.

I put the peppers, garlic, onions, cilantro and one can of the tomatoes in a food processor or blender (mine isn't that big but if yours is, you can throw everything in there and blend away).

(This first batch looks a little orangey and not too appetizing but it's because it's only one can of tomatoes with all the other vegetables, so the color is off. It'll look better soon, I promise.)

Add the blended mix to a 2 quart saucepan. If your food processor is tiny like mine, continue to blend the tomatoes and add them to the sauce pan until you've done them all.

(See? Doesn't it look better?)

Heat over medium low. Be careful not to scorch it, it won't boil like spaghetti sauce, but you'll just see a few places where bubbles are coming up, that's when you know it's hot. We're not looking for it to cook here, just to be heated through.

Add kosher salt to taste (with kosher salt it's harder to over salt it).

Once it tastes right, take it off the heat and enjoy.

For the best snacking experience, heat it up in the microwave before you eat.

Burritos

2009-02-06T22:16:00.005+01:00

Sorry, I forgot to take photos! I'm sure we'll be having this again soon so they'll be up eventually!

8, 8-10 inch flour tortillas
1 1/2 cups shredded chicken (beef or pork works also)
1 can pinto beans or about 1 cup of Cowboy Beans
1 cup salsa
1 tsp fajita seasoning
1 1/2 cup Mexican blend cheese

Preheat oven to 350. Heat tortillas. In large bowl, combine chicken, beans, salsa, fajita seasoning, and cheese. To assemble, place 1/3 cup chicken mixture onto each tortilla near one edge. Fold in sides of tortilla and roll up, starting from edge with filling. Place, seams down in a greased 13x9 baking dish. Bake, covered about 30 minutes or until heated through. Serve with salsa, sour cream, and/or guacamole. (I'm working on a poblano cream sauce...)

*Adapted from BH&G.

Serious Mac 'n Cheese

2009-01-25T20:43:00.014+01:00

Here it is. The ultimate Mac 'n Cheese. I searched high and low for a great recipe that didn't include flour because Matt really doesn't like it with flour. I always try to tell him you can't really taste it but he swears he always can. Anyway, his mom can really make some mean Mac 'n Cheese. The only problem is, she doesn't have a recipe. She just throws whatever cheese she happens to have in her fridge at the moment in a baking dish and lets her rip. Sometimes that includes Velveeta. Sometimes not. Sometimes it includes Colby Jack. Sometimes not. That really doesn't work well for me considering I don't have a great variety of cheese here. So I had to find something a little more concrete. And, lo and behold, Paula Deen came through. She calls hers The Lady's Cheesy Mac. Of course, she also has The Ultimate Lady's Cheesy Mac 'n Cheese. I would try it but my husband has a family history of high cholesterol and I just don't have the guts. Sorry.

4 cups cooked elbow macaroni, drained
2 cups grated Cheddar
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk
pinch ground mustard (not part of Paula's recipe, but it just helps. Trust me.)

Not pictured: butter. Oops.

Preheat oven to 350 degrees F. While the macaroni is cooking, combine eggs (whisked a little first), sour cream, milk, salt, pepper, mustard, and butter.

Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add 1 1/2 cups of the Cheddar.

Now add your egg mixture to the macaroni.

Pour macaroni mixture into a casserole dish.

Top with remaining 1/2 cup cheese (or add some more if you're feeling naughty).

Bake at 350 degrees F for 30-45 minutes.

Enjoy!

Makes about 6 servings.

*Borrowed from Paula Deen on Food Network.

Chicken Marsala

2009-01-06T14:52:00.010+01:00

And now, a quick, easy, low fat, high taste, weeknight go-to meal!! How's that for multi-purpose.

1/4 cup all-purpose flour
1/2 teaspoon dried marjoram, crushed
1/8 teaspoon salt
1/8 teaspoon black pepper
4 skinless, boneless chicken breast halves (I usually cut these into smaller, chicken tender-sized pieces)
2 cups sliced fresh mushrooms
1/4 cup sliced green onion (2)
3 tablespoons butter or margarine
1/2 cup chicken broth
1/2 cup dry Marsala or dry sherry (I had to substitute dry white wine because I couldn't find either of these. It turned out fine.)
Hot cooked pasta, such as capellini or linguine (optional)

In a shallow bowl stir together flour, marjoram, salt, and pepper. Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly to about 1/4 inch thick . Remove plastic wrap. Repeat with remaining chicken breast halves. Lightly coat chicken on both sides with flour mixture; shake off excess.

In a large skillet cook mushrooms and green onion in 1 tablespoon of the butter over medium-high heat until tender; remove from skillet.

In the same skillet cook chicken in remaining 2 tablespoons butter for 5 to 6 minutes, turning to brown evenly.

Remove skillet from heat. Return mushrooms and green onion to skillet. Carefully add broth and Marsala to skillet. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 2 minutes more, stirring occasionally. Season sauce to taste with additional salt and pepper.

Return chicken to the skillet and simmer 2 more minutes. Remove from heat and let sit for 5 minutes or until the sauce is a little thicker. If desired, serve over pasta. (Sometimes I serve it over that yummy chicken flavored rice you can buy in American stores...but we can't get that here all the time, so pasta will have to do.)

Makes 4 servings.

*Adapted from BH&G.

Peanut Butter Cookie Cups

2008-12-21T14:18:00.007+01:00

These just may be my favorite cookies of all time. I absolutely love chocolate and peanut butter. They are a bit time consuming (you have to unwrap every single peanut butter cup) and you have to have access to Reese's Miniatures, but they are worth the effort. Enjoy!

Ingredients:
1 package peanut butter cookie mix, prepared or Irresistible Peanut Butter Cookie recipe (see below)
Reese's Peanut Butter Cup Miniatures, wrapping removed

Irresistible Peanut Butter Cookies (Crisco):
3/4 cup creamy peanut butter
1/2 stick (or 1/2 cup) Crisco vegetable shortening
1 1/4 cups firmly packed brown sugar
3 tbsp milk
1 tbsp vanilla extract
1 large egg
1 3/4 cups all-purpose flour
3/4 tsp baking soda
3/4 tsp salt

Heat oven to 350 degrees F. Stick the Reese's in the fridge while you get the cookies going. It makes the wrappers come off easier. Combine peanut butter, shortening, brown sugar, milk, and vanilla in large bowl.

Sorry, my crisco looks like butter because it's butter flavored. It didn't affect the taste at all.

Beat at medium speed until well blended.

Add egg. Beat until just blended.

In a medium bowl, combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix until just blended.

Refrigerate dough until firm enough to handle. Roll dough into walnut sized balls. Place in mini muffin pan.

Bake one pan at a time 8-10 minutes, or until set and just beginning to brown. While cookies are baking, unwrap your Reese's Miniatures. When cookies are done, remove from oven and immediately push peanut butter cups into center of each cookie (Peanut butter cups will soften and melt.).

Cool completely in pan on wire rack. Notice some of the Reese's are messed up on top because they got warm in the package. If that bothers you, just wait a couple of minutes after you've poked them down into the cookies. The chocolate will melt a little and you can then smooth out the top.

Curtis' Spinach Dip

2008-12-09T11:53:00.006+01:00

Matt and I have this friend from College Station who just so happened to move up to Ft. Worth our last year to attend seminary. We love Curtis. He has a great voice, a contagious laugh, and I love his teeth. They're very white. Anyway, Curtis can cook. He came to our house one night and made grilled pork steaks, rosemary potatoes, and spinach dip (all heavenly!). I've never been able to match any of them. I can get pretty close with the dip, though, and that is why it is the only dish of Curtis' that will be making an appearance here. Anyway, the recipe is so simple and versatile. You can add to the basic recipe all you want to make it your own (like artichoke hearts). Here goes.

1 clove garlic, minced
1 tsp olive oil
1 10-oz package frozen spinach, thawed and drained
1 8-oz package cream cheese or about 450 grams (I use light sometimes but never fat free)

Saute the garlic in oil until just soft.

Add spinach then cream cheese.

Serve with carrot and celery sticks or tortilla chips or crackers or bread or toast or, well you get the point.

Chicken Spaghetti

2008-12-09T11:31:00.010+01:00

2 cups cooked chicken (I use rotisserie chicken)
2 cans Cream of Mushroom soup
1 cup grated Cheddar cheese
1/4 cup finely diced green pepper
1/2 cup finely diced onion
1 4-oz jar diced pimentos, drained (optional for me)
3 cups dry spaghetti, broken into two-inch pieces
2 cups chicken broth
1 teaspoon Lawry's Seasoned Salt (I used plain salt this time)
1 additional cup grated Cheddar cheese

For this dish, you have 2 options for your chicken: You can either boil 1 cut up fryer in water and then pick off the meat to make two cups, or you can buy a rotisserie chicken and pick off the meat from that until you have 2 cups (about half the chicken). Either way, I don't suggest boiling chicken breasts and using that because you lose so much of the flavor without the dark meat. And really, who doesn't love a little dark meat? Anyway, if you boiled your own chicken, you can go ahead and boil your pasta in the leftover broth to give them a yummy flavor. I just mixed about 4 cups of water with 1 or 2 bouillon cubes (that would be why my water looks yellow).

Okay, the great chicken debate is settled. We can now continue. Cook the pasta according to the package directions until al dente. Don't overcook your noodles (!) because they'll cook a little bit more in the casserole. Meanwhile, saute your green pepper and onion a little in a skillet.

When the pasta is done, combine with the vegetables, soup, 1 cup cheese, salt & pepper, and pimentos, if you're into that sort of thing. I have an aversion to pimentos because my mom used to make me eat pimento cheese sandwiches when I was little ("Try it one more time, I know you'll like it!"). So I leave the pimentos out. Sorry, Mama.

Place the mixture in a casserole pan and top with remaining 1 cup of cheese.

According to Pioneer Woman, you can freeze it up to six months, cover and refrigerate up to two days, or cook right away: 350 degrees F for 45 minutes. Watch the cheese on top, though, and cover with foil if it starts to get over-cooked.

Adapted (only slightly) from Pioneer Woman's Chicken Spaghetti

Tortilla Pie

2008-11-28T18:22:00.002+01:00

4 flour tortillas (10-inch)
1 tablespoon olive oil , plus more for pan
1 medium onion , chopped
1 1/2 teaspoons ground cumin
1/4 teaspoon red-pepper flakes
Coarse salt and ground pepper
2 tablespoons tomato paste
1 pound ground beef sirloin
3 garlic cloves , minced
1 package (10 ounces) frozen corn kernels
3 packed cups loose baby spinach (about 5 ounces) , torn into pieces
1 15-oz can black beans
2 cups (8 ounces) shredded Monterey Jack cheese

Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a springform pan (use the removable bottom of the pan as a guide). Assemble pan with the bottom upside down; lightly oil bottom and sides. Set aside.

In a large skillet, heat oil over medium. Add onion, cumin, and red-pepper flakes; season with salt and pepper. Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste. Raise heat to medium-high; add beef and garlic. Cook, breaking up meat with a spoon until no longer pink, 4 to 6 minutes.

Add corn and spinach; stir until spinach has wilted, about 2 minutes.

Then add black beans and stir.

Place one tortilla in the prepared pan. Spreading evenly, top with 1 1/2 packed cups beef mixture, then 1/2 cup cheese.

Repeat with two more layers. Top with last tortilla, and sprinkle with remaining 1/2 cup cheese.

Bake pie until top is lightly browned, 15 to 20 minutes. Run knife around edge of pan; remove sides. Using two wide metal spatulas, lift pie from bottom of pan, and transfer to a cutting board. Cut into wedges. If desired, serve with cilantro and sour cream.

Adapted from Martha Stewar t

Chicken Noodle Soup

2008-11-21T19:30:00.011+01:00

It's winter! Which means it's the season for for colds and bugs and all kinds of seasonal unpleasantness. And if you ask any doctor, they'll tell you that chicken noodle soup (and hot tea with honey and lemon) is the best remedy. Around our house this week there has been a yucky stomach bug and, needless to say, I haven't made anything off of my weekly menu, so I whipped this up instead.

1 tablespoon olive oil
1/2 onion, chopped
1 carrot
1 stalk of celery
4-6 cups of chicken broth
1 cup of noodles
1 1/2 cups of chicken, cooked and shredded (I use half a rotisserie chicken - it's yummy!)
Salt and Pepper, to taste

In a large pot, saute celery and carrot until they're just beginning to soften.

Add onion and saute until lightly browned.

Add broth and chicken and bring to a boil. Reduce heat and simmer, covered, about 20 minutes.

Add the noodles and simmer until the noodles are soft.

Serve with your favorite saltine cracker.

Thin Crust Pizza

2008-11-14T16:19:00.001+01:00

For the dough:
3/4 cups (6 ounces) of water
1/2 teaspoon of yeast
2 cups (10 ounces) unbleached all-purpose flour
1/2 tsp salt

About 30 minutes to 1 hour before baking, pre-heat your oven to 500 degrees. If you have a baking stone, put it on a rack in the lower-middle part of the oven. In a small bowl or liquid measuring cup, heat the water until it feels barely lukewarm when you test it with your finger (if the water is so hot that you can't leave your finger in it, wait for it to cool down). Add the yeast to the water and use a fork or whisk to stir it into the water. Set this aside for a few minutes and allow the yeast to dissolve.

It's ok if the yeast doesn't bubble, but it should be entirely dissolved and the mixture should look like thin miso soup. Look, bubbles!

Measure out the flour into a large mixing bowl. Add the salt and use your hand or a whisk to combine. Make a well in the center of the flour and pour in the water-yeast mixture. Use your fingers or a wooden spoon to combine everything together. When it comes together into a cohesive ball , turn it out onto the counter along with any extra flour in the bowl that hasn't yet gotten worked in. Knead the dough until all the flour is incorporated and the dough is smooth and elastic to the touch--about five minutes.The dough should still feel moist and slightly tacky. If it's sticking to your hands and counter-top like bubble gum, work in more flour one tablespoon at a time until it's smooth and silky.

Divide the dough in two.

Shaping the Dough:
Tear off two pieces of parchment paper roughly 12-inches wide. Work one piece of the dough in your hands and form it into a large disk. Lay the disk of dough on the parchment paper.

Working from the middle of the dough outwards, use the heel of your hand to gently press the dough outward until it's about 1/4 of an inch thick or less. You can also use a rolling pin for this part. Repeat with the second piece of dough. Note: The dough will stick to the parchment paper, making it easier for you to roll out. You'll bake the pizza right on the parchment paper. As it cooks, the dough will release from the parchment, and you can slide the paper out before serving.

.

Topping and Baking the Dough:
Spoon a few tablespoons of sauce into the center of each pizza and use the back of a spoon to spread it out to the edges. Pile on all of your toppings except the cheese.

Like tomato sauce:

Bell peppers and onions:

And pepperoni:

Using a bread peel or the backside of a baking sheet, slide your pizza (still on the parchment) onto the baking stone in the oven. If you don't have a baking stone, just bake it right on the baking sheet. Bake for about 5 minutes and then rotate the pizza 180-degrees (unless your oven is perfect and bakes evenly).

Bake for another 3 minutes and then sprinkle the cheese over the top.

Bake for another 2-3 minutes until the edges are golden brown and crispy.

Remove your pizza from oven and let it cool on a wire rack. At this point, you can slide the parchment paper out from under the pizza. Repeat with second pizza. Let both pizzas cool for about five minutes and serve.

Mmmmm!!

Adapted from: Apartment Therapy: The Kitchn

Number of Servings: 12

Chicken and Broccoli Stir-Fry

2008-11-04T18:56:00.014+01:00

Please allow me to introduce you to my new BFF. She's not the best looking gal around but she smells wonderful and tastes even better and she's quite exotic. Her name? Ginger:

I've finally regained my craving for Asian food after a slightly unappetizing experience about 6 months ago. One of my favorite Asian dishes is any kind of stir-fry. This one is equally yummy and easy.

1 pound boneless, skinless chicken breast (about 2 breasts), sliced against the grain
1 Recipe Stir-Fry Marinade (see below)
1 clove garlic, minced
1/2-inch piece peeled fresh ginger, minced
1 tablespoon cornstarch
1/4 teaspoon kosher salt and freshly ground black pepper
About 1/3 cup chicken broth or water
3 tablespoons vegetable oil
5 cups broccoli, trimmed sliced stalks (about 1/4-inch thick) and medium florets (keep the 2 cuts separate)

Stir-Fry Marinade:
1 clove garlic, minced
1/2-inch piece ginger, minced
2 tablespoons sugar
1 tablespoon soy sauce
1 teaspoon cornstarch
1 teaspoon Kosher salt
1 tablespoon dry sherry (I used apple juice)
1 tablespoon dark sesame oil

(See all those little pieces of yummy ginger?)

Toss the chicken with the marinade. Marinate at room temperature for 15 minutes.

Mix the cornstarch with the 1/3 cup broth or water.

Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 1 minute. Add the florets and the garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper, to taste.

Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.

Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and stir-fry until the chicken loses its raw color and gets a little brown, 3 to 4 minutes.

Return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if needed to thin the sauce. Taste and season with salt and pepper, if you like.

Serve with rice.

Serves 4.

Baked Ziti with Chicken

2008-10-27T14:33:00.010+01:00

2 large chicken breasts, cubed
12 oz penne pasta
1 can (26 oz) spaghetti sauce or Homemade Spaghetti Sauce
1 cup shredded mozzarella cheese
2 tbsp parmesan cheese

Brown chicken in medium skillet. Cook pasta according to package directions.

Drain pasta and add spaghetti sauce, most of the cheese and chicken. Mix well.

Pour in 13x9 baking dish. Sprinkle with remaining cheese and parmesan.

Bake at 350 for 15 minutes.

Number of Servings: 8

*You can also do the same thing with a pound of ground beef instead of chicken breasts

Creamy Chicken and Chile Enchiladas

2008-10-24T23:29:00.011+02:00

This recipe comes straight from the side of a can of Old El Paso Green Chile Enchilada Sauce except that I no longer have access to the stuff. So I had to improvise and find a recipe that came close. My first try was...less than than spectacular. It called for oregano which made me think, "Hmm, that's strange...oh well, I guess they know what they're talking about..." Nope. Imagine Italian sauce on chicken enchiladas. Gross. I should have known... Anyway, the latest version of this wonderous sauce is just that. Wonderous. I'm even thinking about modifying it to make it a kind of avocado dip or something. Yeah, it's that good. I had to swat Matt away with a wooden spoon to keep him from eating it all out of the saucepan. You can also skip the trouble and just use salsa verde but I'm guessing if you can't get the enchilada sauce, you probably can't get the salsa verde. It's all completely up to you and your tastes.

1 lb chicken, cut into strips (or the meat from a rotisserie chicken)
1 package (8 oz) cream cheese
1 can (4.5 oz) chopped green chiles (or about 1/2 cup) - Anaheim or New Mexico green chiles
1 package corn or flour tortillas (about 12)
2 cans can Old El Paso Green Chile Enchilada sauce or Homemade version
1 c shredded cheese (Cheddar, Monterrey Jack, or whatever you can get your hands on)

Heat oven to 400. Lightly grease 13x9 baking dish. Cook chicken and chiles in medium skillet over medium-high heat, stirring occasionally.

Add cream cheese; reduce heat to medium. Cook and stir until blended and cream cheese is melted.

Now prepare your assembly line: chicken mixture, tortillas, and baking dish.

Spoon chicken filling into tortillas; roll up and place seam side down in baking dish.

Pour enchilada sauce over top; sprinkle with cheese.

Bake 15 to 20 minutes or until hot and cheese is melted.

Green Chile Enchilada Sauce

2008-10-24T16:59:00.007+02:00

1 1/2 cup water
1 1/2 cup diced white onion
1-2 jalapeños, diced less seeds and membrane (if you're a sissy like me)
1 clove garlic, minced
2 7-oz can diced green chiles (or about 2 cups) - Anaheim or New Mexico green chiles
1/2 teaspoon ground black pepper
2 teaspoon cornstarch
1 teaspoon red pepper sauce (Tabasco)
2 tablespoons olive oil

These are kind of what the green chiles should look like. They should be more green and not so yellow, but this was the best I could find at the moment.

In water in small saucepan, add onions, garlic and jalapeño pepper. Heat over medium flame. Bring to a boil; simmer 5 minutes; remove from heat.

In blender, puree vegetables.

Add green chilies and puree.

Add all remaining ingredients and process to blend.

Return to saucepan. Heat to boiling; reduce heat and simmer until desired consistency.

Herb Roasted Potatoes

2008-10-20T17:42:00.014+02:00

Possibly the easiest and fasted potatoes. Ever. As good as french fries but much healthier.

4-5 medium sized baking potatoes
3 tbsp olive oil
1/2 - 1 tbsp garlic salt
1/2 tsp marjoram
1/2 tsp basil
1/2 tsp oregano
1/4 tsp black pepper

Start with peeled potatoes like these:

Cut them up into bite sized pieces, however you like.

Add some of this:

And some of this:

Spread in a single layer on a greased baking sheet.

Bake at 350 for 30 minutes or until potatoes are tender and golden.

Charlotte's Sausage Jambalaya

2008-10-13T15:49:00.015+02:00

Matt will be the first to tell you he is NOT Cajun. He is from northwest Louisiana, and people from those parts are Rednecks not Cajuns. So now that we have that settled, I can explain why I call this Charlotte's Sausage Jambalaya (Charlotte being my mom-in-law). It's because, although the Beasley clan is from northwest LA, they're not afraid of Cajun food. In fact, they embrace it. They even spent a few years in Lafayette, which is not northwest LA. Over the years, Charlotte has picked up some pretty tasty recipes. When Matt and I got married, she gave me one of her Cajun cookbooks, complete with her very own notes and substitutions. Her jambalaya is one of Matt's favorites from this cookbook. So that is why this is Charlotte's Sausage Jambalaya (even though she puts shrimp in it sometimes - I won't here because there is no coast in the Czech Republic and I feel funny buying seafood in a country with no coast, even if it's frozen).

1 1/2 lb smoked beef or pork sausage (about 4 large links)
2 tbsp olive oil
2 stalks celery, chopped
1 onion, chopped
1 bell pepper, chopped
1/2 cup choped green onion
1 1/2 tsp minced garlic
2 cups chicken broth
1 can tomatoes
1 can tomato sauce
2 whole bay leaves
1/2 tsp salt
1/2 tsp cayenne
1/2 black pepper
3/4 tsp thyme
(feel free to add shrimp or chicken, also, but I've been advised to put seafood only in the portion you'll eat that day and not save it for leftovers)

In a deep skillet, slice sausage and pan fry.

(my skillet is too small to cook all of the sausage at one time so I had to do it in two parts)

Remove sausage, leaving the grease in the pan.

Now it's time for the veggies! Here you have some options. Charlotte had a few *ahem* picky eaters sit around her table over the years so she used to pulse the veggies together in a food processor to make them less obvious. My picky eater grew up and decided he didn't mind veggies so I don't have to do that anymore. I just chop 'em up and throw 'em in.

Add celery and saute about 3-5 minutes, or until they begin to soften.

Add remaining vegetables and saute until onions are clear. If necessary, add olive oil.

Return the sausage.

Add chicken broth, canned tomatoes, tomato sauce and seasonings.

Simmer until thickened.

Serve over rice.

Serves 8.

Beef Stroganoff

2008-10-03T20:51:00.012+02:00

Super easy and fast dinner from BH&G for a busy weeknight without too much fat or calories. Which is probably why my mom used to make this all. the. time. And Matt requests it about once a month, which I am happy to oblige because it takes me about 30 minutes from start to finish (if I remember to start the noodles at the right time).

2 tbsp olive oil
12 oz sirloin, thin cut
1 medium onion, chopped
1 1/2 to 2 cups sliced mushrooms
1 clove garlic, minced
8 oz sour cream
1/2 cup beef broth (2 tsp instant beef bouillon granules and 1/2 cup water)
2 tbsp flour
1/4 tsp black pepper

Slice beef into bite-size strips. In a large skillet, cook beef, onion, mushrooms, and garlic in oil about 5 minutes or until beef is cooked.

I know this looks like a ton of food but, trust me, it cooks down a lot.

In a small bowl, combine sour cream, beef broth, flour, and black pepper.

When beef is done, pour sour cream mixture over all and simmer until thick.

See what I mean? It looks like half the food you started with.

Sometimes Matt likes pretend I've actually made him real gravy when he sees this.

Serve over wide egg noodles or rice.

Serves 4-6.

Fluffy Buttermilk Pancakes

2008-09-29T19:13:00.009+02:00

I'll be the first to admit that I'm very picky when it comes to pancakes. For some reason, I'm just not crazy about a flat, thin pancake. To me, it just doesn't hold up under the weight of the syrup and it gets too soggy. And Matt? Loves pancakes. So much so that he insists we make them every weekend. (I think he secretly just wants me to make breakfast for a change.) Back in Texas, we made our pancakes and waffles with wheat flour which makes them nothing short of heavenly. Sadly I haven't been able to find wheat flour here. So I was overjoyed when I found this recipe on BH&G for buttermilk pancakes because I just knew they'd be fluffy and delicious. And boy, was I right! Not even the least bit soggy!!

1 3/4 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, slightly beaten
1 1/2 cups buttermilk or sour milk (click the link if you don't have buttermilk)
3 tablespoons cooking oil

In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. In another bowl use a fork to combine egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). If desired, stir in desired fruit.

Bubbles mean fluffy!!

For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet, spreading batter if necessary. For dollar-size pancakes, use about 1 tablespoon batter. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry.

Time to flip!

Serve warm. If desired, top with syrup. Makes 12 standard-size pancakes or 40 dollar-size pancakes.

*Fruit Options: Stir one of the following fruits into the pancake batter: 1/2 cup chopped fresh apple, apricot, peach, or pear; 1/2 cup fresh or frozen blueberries; or 1/4 cup chopped dried apple, pear, apricot, raisins, dates, cranberries, blueberries, cherries, or mixed fruit.

*Pancakes: Prepare Buttermilk Pancakes as above, except substitute milk for buttermilk, increase baking powder to 1 tablespoon, and omit the baking soda.

*Whole Wheat Pancakes: Prepare Buttermilk Pancakes as above, except substitute whole wheat flour for the all-purpose flour and packed brown sugar for the granulated sugar. You can also just substitute whole wheat flour for half of the flour and keep everything else the same.

Beef and Spinach Lasagna

2008-09-28T14:36:00.012+02:00

I've been trying to find ways to incorporate good vegetables into my cooking since I've never really been that good at fixing them as sides. Usually the best I can do is a salad or some canned green beans. I'm trying though! And that's what matters. So I decided to try to slip in a little extra nutrition into my lasagna. I thoroughly prepped Matt, who doesn't like experimentation when it comes to his meals, and promised never to make it like that again if he hated it. And you know what? He loved it! Woohoo! Kudos to spinach, for making my lasagna even better!

Homemade Spaghetti Sauce or 1 large can spaghetti sauce, with 1 lb ground beef, browned
1 1/2 cup mozzarella cheese
16 oz ricotta cheese
10 oz frozen spinach, thawed and drained
9 oz lasagna noodles
1/4 cup grated parmesan cheese

In a small bowl, mix ricotta cheese and spinach.

Set aside. While sauce is simmering, boil noodles according to package directions. Once sauce is ready, assemble the lasagna as follows: Spread about 1/2 cup of sauce in the bottom of baking dish. Cover with a single layer of noodles and a single layer of sauce.

Top with a layer of ricotta/spinach mixture, and then mozzarella. Repeat noodle, sauce, ricotta/spinach, and mozzarella once more.

Then layer once more with noodles, sauce, and mozzarella. Sprinkle with parmesan. Bake at 350 for 30 minutes or until cheese is melted and bubbly.

Serves 8.

Homemade Spaghetti Sauce

2008-09-27T14:40:00.002+02:00

1 lb ground sirloin (optional)
1 cup chopped onion (1 large)
1/2 cup chopped green sweet pepper
1/4 cup chopped celery
2 cloves garlic, minced
1 tablespoon cooking oil
4 cups chopped, peeled tomato (6 large) or two 14.5-ounce cans diced tomatoes, undrained
1 6-ounce can tomato paste
1/3 cup water
2 tablespoons snipped fresh parsley
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
2 teaspoons snipped fresh marjoram or 1/2 teaspoon dried marjoram, crushed
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper

Brown ground beef in a dutch oven. Add sweet pepper, celery, and garlic in hot oil until vegetables are tender.

Stir in the tomato, tomato paste, water, parsley, dried herbs (if using), sugar, salt, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes.

Uncover and simmer for 10 to 15 minutes more or to desired consistency, stirring occasionally. Stir in fresh herbs, if using.

Serve over your favorite pasta or inside lasagna.

Tortilla Soup

2008-09-26T12:22:00.012+02:00

1 -1 1/2 lb chicken torn (I buy a roasted chicken and pull all the meat off. If you have a medium chicken, you can use half of the meat for this soup and save the other half for another meal. If you can't get or don't want to use a whole roasted chicken, you can always use chicken breasts, boiled and torn ahead of time)
2 tbsp olive oil
1/2 medium onion, chopped
1 clove garlic, minced
1 1/2 cup chopped or sliced carrots
1 can corn
1 can Rotel
1 can black beans
1 sm can sliced olives
1 can tomato sauce
2 medium tomatoes, chopped
1 tsp cumin
salt and pepper to taste

Missing from the lineup: corn and olives (I forgot to picture the corn and forgot to buy the olives - even if you don't like olives, try them in there anyway; it gives the soup a great flavor) And my Rotel is in a ziplock baggie because it's not actually Rotel, it's a tomato/jalapeño concoction I made to substitute for Rotel.

*Let's take a moment to commemorate the appearance of Goya black beans at Moje Česká Kuchyně. I have searched high and low in this city, scouring the International aisle of every grocery store I enter for this coveted product to no avail. I finally gave up, feeling so sorry for the poor Czech souls who would never know the greatness of black beans. Today at the corner market - as in, the corner right by our apartment building - Matt and I were grabbing the veggies for this meal when I heard Matt say, "Hey baby, look at this." I turned find my glorious, hunky husband pointing to 5 cans of Goya black beans. Seriously? Goya? If you live in Texas, you know what I mean. Goya can usually be found with the Mexican food at any Texas grocery store or in great abundance at your local Fiesta. And we found it here. At the Vietnamese fruit & veggie stand. On the corner. Is anyone else catching the irony here? Oh well, I'm not complaining. In fact, I'm hoping we'll see more Goya products in the future. So, for now, here's to you, Goya black beans, for saving my Tortilla Soup from the kidney beans I was going to use as your substitute.*

And now back to the soup:

In a large stock pot, saute onion and garlic until onion is clear.

Add carrots and enough water to cover the bottom of the pot by about an inch. Cook the onion/carrot mixture like this for about 5-10 minutes or until the water is almost gone. This is to soften the carrots up a bit so they're not still crunchy while the rest of your soup is falling to pieces.

Add chicken, corn, Rotel, olives, beans, tomato sauce and tomatoes. Season with cumin, salt, and pepper. Add water to desired consistency.

Cover and simmer about 2 hours. Served w/ tortilla strips, sliced avocado, and cheese (my favorite: Colby Jack).

Number of Servings: 8

Chili

2008-09-19T16:01:00.011+02:00

It's cold outside! In reality, it's only fall here in Prague but the temperatures (40's and 50's) are more like winter weather for this Texan. So what better way to warm up than with a big bowl of chili? Funny story: My sister-in-law Jennifer was never a huge fan of chili and my brother was never a big fan of introducing his girlfriends to our family (until I met Jennifer, I wasn't even sure my brother dated). The first time I actually met her was around the time she and Brian got engaged and they came over for dinner, which just happened to be chili. Jennifer graciously sat through dinner, pretended she liked the chili, and put up with Brian's pesky little sister (who probably instructed her exactly how to fix her bowl of chili). She really should have said something at the time because, by chance, the next few times she ate with us, we happened to have chili again and again. The poor girl had to eat the stuff over and over. I guess she didn't hate it too much because she did eventually marry my brother and give us two adorable nephews. So here's Jennifer's favorite chili:

1-2 tbsp olive oil
1 small onion, diced
1 small bell pepper, diced
1-2 cloves garlic, minced
1 pound chili meat or ground beef
2 tbsp flour
1 small can tomato paste
2 cans stewed tomatoes
1 can red kidney beans, rinsed and drained (optional)
2 tbsp chili powder
salt and pepper to taste
water

In a skillet or dutch oven, saute onion and bell peppers in oil until onions are transparent.

Add garlic and meat, cooking until meat is browned.

Add flour and mix well. If using a dutch oven (if not, place the meat mixture in a crock pot), add tomato products, beans and spices. Stir until tomato paste is dissolved. Add water to desired consistency (I usually just fill up one of the cans of stewed tomatoes halfway), keeping in mind the chili will thicken some.

Cooking times:
Dutch oven: simmer 1 1/2 - 2 hours
Crock pot: on low, 6-7 hours; on high, 3-4 hours

Here's how I eat my chili:
1. It's going to sound strange, but don't knock it 'till you've tried it: Serve chili over rice, topped with a spoonful of baked beans. Mmmm, my favorite.
2. Serve chili over Fritos, topped with Cheddar-Jack cheese.
3. Serve as is with a side of saltines or corn bread.

*Courtesy of: my Mama

Easy Homemade Croutons

2008-09-19T15:43:00.005+02:00

We've always loved croutons with salad, soup, or even as a snack. In Prague we've been able to find exactly 2 types of croutons: plain jane (no spices) and Mexican. While I'd never hesitate to admit I'm a Mexican food junkie, I'm not so sure about Mexican flavored croutons on my Caesar salad. I did some looking and found some really good recipes for making your own croutons. Paula Deen, surprise, surprise, had my favorite. The recipe, however, instructs you to fry the croutons in oil and then sprinkle with seasoning, which is really yummy but not so healthy. I changed it up a bit by simply drizzling the croutons in oil, sprinkling with Paula's House seasoning, and baking in the oven. These turned out equally as yummy. Best of all, there's no special ingredients involved, just simple spices every kitchen in any part of the world would have.

1 loaf French bread, cubed (or whatever bread you have on hand)
Olive oil
Dash Paula's House Seasoning, recipe follows

Paula's House Seasoning (I scaled it back a bit because I didn't need quite so much):
1/2 cup salt
1/8 cup black pepper
1/8 cup garlic powder

I know you're thinking, "Whoa, that's a lot for a batch of croutons." And you're right, it is a lot. So you can use what you need now, put it in a zippy (for up to 6 months) and save it for next time you want fresh homemade croutons.

Allow bread cubes to sit overnight to become stale. If this isn't an option, simply spread them in a single layer on a baking sheet and place in your oven on the lowest setting for about 15-20 minutes.

Drizzle olive oil over each cube. Sprinkle with Paula's House Seasoning. Bake at 350 degrees for 10-15 minutes, or until desired crispiness.

Roasted Zucchini, Onion, and Peppers

2008-09-17T18:34:00.012+02:00

2 large zucchini, sliced into 1-inch rounds
1 red or yellow bell pepper, cut into 1-inch squares
1/2 medium red onion, cut into 1/2-inch wedges
2 tablespoons olive oil
2 teaspoons coarse salt
1/2 teaspoon ground pepper

Preheat oven to 475 degrees. Combine vegetables on a large bowl; drizzle with olive oil, and season with salt and pepper.

Toss to coat. Place vegetables on a large rimmed baking sheet.

Roast until vegetables are tender and browned in spots, 30 to 35 minutes.

Southern Comfort (a.k.a. Fried Chicken)

2008-09-08T18:51:00.015+02:00

Ever have one of those days? You know, the kind where you go to register for a Czech course real quick and leave, oh, 3 hours later? Yeah, today was one of those days. And the only cure for days like today is southern comfort. You know the kind of southern comfort I'm talking about. The kind that involves butter and gravy. This kind to be exact:

A heapin', helpin' of some yummy chicken tenders, mashed potatoes with gravy, and fresh green beans. I came across a recipe that claimed to produce chicken tenders the likes of Chik-fil-a. So I gave it a whirl. YUM-MY! Although I never would have thought to include it, powdered sugar is the secret ingredient in the batter. Here's the recipe for the batter:

1 egg
2 tbsp milk
1 cup flour
2 tbsp powdered sugar
1/2 tsp black pepper
1 tbsp salt

I usually use about a lb. of chicken and cut it into tenders, although you could just pound out breasts and fry them up that way or cut the chicken into nuggets. Pour enough oil in a skillet to fill halfway up the side and heat (medium heat) while you prepare the chicken. In a shallow bowl, beat the egg and stir in the milk.

In another shallow bowl or plate, combine flour, sugar, pepper, and salt.

Dip chicken in egg mixture until completely moistened. Roll the moistened chicken in the flour mixture. Repeat. Yes, I said "Repeat." We're talking fried chicken here and the only way to do it is to double-batter. If you run out of the egg mixture or flour mixture, just mix up some more and keep going.

The assembly line.

Carefully drop the chicken into the hot oil and cook, turning once.

Remove and place on a paper towel-lined place. Lightly salt and serve.

Pulled Pork Sandwiches *Updated!

2008-08-16T15:15:00.013+02:00

*UPDATE: After some taste testing, I've tweaked this recipe a bit, combining what I think is best from both Emeril and Pioneer Woman. I hope you like!

Please don't think that I'm straying from my Texas roots by including pork in the 'barbecue' category. I'm just expanding my horizons a bit, spreading my wings. For those of you who don't understand what I'm talking about, pork barbecue is more of an 'east of the Mississippi ' thing, whereas most barbecue in Texas is beef. In fact, I didn't even know about pork barbecue until I was in college and visited my brother in North Carolina. I know, I lived a (relatively) sheltered life. Anyway, this recipe mainly comes from Emeril on the Food Network with a few tweaks here and there. It's great in barbecue, but could also be Tex-Mex'ed up and served in tacos (minus the barbecue sauce, of course). Talk about a winner! And the Emeril's Essence Creole seasoning would be great on grilled chicken legs (which is exactly what I plan to make later this week).

1 pork shoulder roast (Boston Butt or Picnic roast), about 6 to 8 pounds
4 teaspoons Essence, recipe below
1/4 cup brown sugar
1 whole onion
2-3 cloves garlic
2-3 tablespoons cider vinegar
1-2 tablespoons olive oil
1/2- 1 cup chicken broth
Homemade Barbecue Sauce
10 to 12 sandwich buns

Remove the pork from the refrigerator and let it come to room temperature before proceeding. Preheat the oven to 300 degrees F. Line a roasting pan with aluminum foil (you could also use a dutch oven). To begin, just throw the Essence, garlic, olive oil, vinegar and brown sugar into a food processor or blender. Cut one onion into quarters and put it in the food processor with the spices. Blend mixture until totally combined and then pour it over the pork shoulder. Now thoroughly rub over the meat. Place a roasting rack inside the roasting pan and place the seasoned pork on the rack, fat side up. (I don't have a roasting rack so I just rolled up pieces of foil and lined them up in the bottom of a baking dish, just enough to lift the roast off the bottom of the pan - it worked great. If you have a slow cooker, you could use that to; it comes out so tender - it literally falls apart!) Then place the pork into a roasting pan or Dutch oven and pour chicken broth in the bottom of the pan/dish. Cover with aluminum foil and bake for 6 hours, turning once every hour. (If you're using a slow cooker, use a little less chicken broth and cook on high for 6-8 hours.) When it is fork tender, turn up the heat, remove the foil from the roast and continue to bake about 15-20 minutes until the fat on top becomes crispy. Remove the pork from the oven and set aside to cool slightly. Remove any excess fat from the roast and discard if desired. Using 2 forks or your hands, shred the pork into bite-sized pieces.

Serve with sauce and buns to make sandwiches.

Number of Servings: 12

*adapted from Emeril's (on foodnetwork.com) and Pioneer Woman's recipes.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.
Yield: 2/3 cup

I would also like to shout out to my mom-in-law, who bought, and my mom, who brought to us, this giant bag of brown sugar which has made all of this week's barbecue yumminess possible. Seven (yes, you heard me) pounds of brown sugar! Notice I placed pen beside the bag so you can see how monstrous the thing is. I love it!

Homemade Barbecue Sauce *Updated!

2008-08-16T15:14:00.013+02:00

*UPDATE: After some taste-testing, I have added and nixed some ingredients to make this recipe even better!

I have been craving barbecue lately. Funny thing is, I never used to crave it before. I guess when something is just so available like barbecue is in Texas, you don't ever get a hankerin' for it. I'm not quite ready, though, to go all out with a beef brisket. Maybe it's the outrageous price of beef here. Maybe it's my fear of having to talk to the man at the meat counter in Czech. Maybe. Anyway, I came across a recipe for pulled pork sandwiches (Emeril's to be exact - we're on a first-name basis, you know) and decided to try it. The only problem was I wasn't crazy about the barbecue sauce recipe he had paired with the pork. It seemed a little too vinegar-y for me. So I poked around a little more on Food Network's website and found another recipe of Emeril's for barbecue sauce. This recipe was created to be paired with Texas style beef brisket and called for molasses and a lot less vinegar. That's more like it. The only problem was I had no idea where to get molasses in this city or on this continent for that matter. So I went to this site, my saving grace for the last 4 months. It's a thesaurus for cooks and it offers every food substitution imaginable. I thought maybe, just maybe they'd have something that could sub for molasses to get my barbecue sauce close. I never expected the actual thing. It turns out that Black Treacle is the British version of American blackstrap molasses. Perfect!

And Golden Syrup (Light Treacle) is the same thing as cane syrup! Hot dog! What's even better is there just happens to be a British specialty foods store here in Prague and they just happen to carry both kinds of Treacle (as well as Dr. Pepper, Doritos, Campbell's soup, Oreos, and many other American treats - for a pretty penny). Well I'll be! Here I come cornbread and cane syrup!

And now back to the barbecue sauce. It may not be Kraft Spicy Honey (Matt's favorite) but it's pretty dang good. And it'll go just perfect with those pulled pork sandwiches I'm making this weekend. The only thing I would have done differently is to pulse the onions in a food processor before cooking to get a smoother sauce.

1 tablespoon olive oil
1/4 medium yellow onion, minced
1 clove garlic, minced
1 cup ketchup
2 tablespoons dark brown sugar
2 tablespoons molasses
1 tablespoon apple cider vinegar
1 tablespoon fresh squeezed lemon juice
1/2 tablespoon dry mustard
1/2 tsp paprika
1 tablespoon Worcestershire sauce
1/4 teaspoon hot red pepper sauce (Tabasco)

In a large saucepan, heat the oil over medium-high heat. Add the onions and cook until soft, stirring, for 4 minutes. Add the garlic and cook, stirring, for 1 minute.

Please pretend that these onions are minced. Thank you.

Add the ketchup, brown sugar, molasses, vinegar, lemon juice, mustard, paprika, Worcestershire and hot sauce, and bring to a boil. Lower the heat to a simmer and cook, stirring occasionally, until sauce is thick enough to coat the back of a spoon and the flavors marry, 15 to 20 minutes.

Remove from the heat and let cool slightly before serving.

Yield: about 1 1/2 cups

*Adapted from Emeril's and Tyler Florence's recipes on foodnetwork.com.

Chicken (and you could add Pork) Lo Mein

2008-08-12T21:12:00.013+02:00

I came up with this recipe a couple of years ago in Ft. Worth when a serious craving for PF Chang's Lo Mein hit and I couldn't stand the cost or calories. This recipe is relatively low in calories and fat (about 400 calories and 15 grams of fat per serving) compared to the restaurant version. I've been craving it for a few weeks now but couldn't make it because I couldn't find hoisin sauce here in CZ. Upon our usual sweep down the international aisle in Tesco this week - lo and behold! - there it was. I had a huge crisis of conscience, though, as the bottle of hoisin sauce you see pictured below was 179 czech koruna (about $12 right now). I justified it, though, by reasoning that I could make at least 6 batches of Lo Mein from the one bottle and that was much cheaper than eating at a restaurant.

Please just smile and nod.

The original recipe I made called for 3/4 lb pork tenderloin, cut into bite-sized slices, and 1-2 chicken breasts, cut the same. I'm not really quite sure how to pick out pork tenderloin here, so I just used 4 small chicken breasts this time. Try it with the pork tenderloin, though. It adds a lot of flavor.

8 oz. linguine, cooked
2 tbsp extra virgin olive oil
4 small chicken breasts (about 1 lb)
1 red bell pepper, sliced julienne
1 c. sliced cabbage
3/4 c. snow peas
1/2 c. chopped onion
1/2 c. bean sprouts
3 tbsp hoisin sauce (Emeril calls it chinese barbecue sauce)
2 tsp sesame oil

Cook linguine according to package directions. Cook pork, chicken, and onion in olive oil.

Add vegetables and cook until crisp tender. Cook them until you think to your self, "A couple more minutes and they'll be done." Stop cooking them right then because they'll continue to cook as you add the pasta and sauces (any longer and they'll be mushy).

Add linguine, hoisin sauce, and sesame oil and toss until coated. Serve with soy sauce.

Number of Servings: 6

Cowboy Beans

2008-08-08T19:06:00.014+02:00

Remember Ranch Style Beans? Mmmmm. I do. I miss them immensely. I was trying to duplicate them when I created this recipe. I didn't really get there but what I got was more of a barbecue/mexican type of beans. The kind you can eat with you know, barbecue and mexican food. I'm calling them Cowboy Beans because they taste like some I had once at a barbecue and they were called, well, Cowboy Beans. I'm going to keep trying for the Ranch Style Beans (I think maybe a little tomato paste might do it) but, in the mean time, these are equally as yummy.

1 lb dry pinto beans
4 slices bacon, cut into pieces
2 tbsp oil
1 small onion, chopped
1 clove garlic, minced
1-2 jalapenos
2 tsp chili powder
1 tsp cumin
1 tsp salt
1/2 tsp black pepper

Rinse beans and soak overnight. The next day about 3 hours before dinner, drain, rinse again and cover by about 1 inch with water. Add bacon and bring to a boil.

Cover and reduce heat to simmer. Meanwhile, saute vegetables in skillet with oil until tender.

Add chili powder, stir and set aside.

Once beans have cooked down and made a sauce/gravy (about 1 1/2 - 2 hours), add vegetables and spices. It should look kind of like this.

Simmer, covered for about 30 more minutes.

Number of Servings: 8

Paprikas Csirke (Paprika Chicken)

2008-07-28T12:14:00.003+02:00

Matt came home from Budapest, Hungary in 2002 with this recipe he got from his language tutor. It is now one of our winter staples because we love eating soups and stews during that time of year. It's filling and warm and spicy. I'm looking forward to it when I'm freezing my tush off here in Prague. Originally, the recipe called for chicken thighs and sour cream, but I lightened it up by using chicken breasts and light sour cream. You are welcome to return to the full fat (i.e. full flavor version) if your thighs (ha, get it!) can handle it. Also, you can adjust the amount of paprika, depending on how spicy you want it.

3 chicken breasts, cubed
2 tbsp paprika
2 bell peppers, chopped (large pieces)
1 large tomato, chopped
3 tbsp olive oil
1 c light sour cream

Salt and pepper chicken and brown in olive oil in skillet. Add onion and paprika (1/2 tbsp or more) and about 1/4 c water. Braise for about 5 min (cover it and let it simmer). In a large pot or crock pot combine, chicken mixture, sour cream, tomato, peppers, and remaining paprika. Add water to desired consistency. Cook on low for 5 hours or high for 3 hours or until vegetables are tender. Serve over rice, egg noodles, or if you're feeling adventurous, nokedli (Hungarian dumplings).

Number of Servings: 8

Creamy Roasted Red Potatoes

2008-07-25T16:22:00.003+02:00

This recipe is easy and delicious, that is if you can get your hands on some ranch dressing. If you can't, beg for someone to bring you the mix so you can make it yourself. It's worth it! If you can't get all the different cheeses, mozzarella works fine.

2 lb red potatoes, quartered
1/2 cup light Ranch dressing
1/2 cup Italian Five Cheese Blend (or the equivalent blend of mozzarella, provolone, romano, parmesan, and asiago)
1/4 cup Bacon pieces
1 tbsp. chopped fresh parsley

Preheat oven to 350. Mix ranch dressing, cheese and parsley in large bowl. Add potatoes and toss lightly. Spoon into lightly greased baking dish and cover with foil. Bake 40 min then remove foil and bake 10-15 minutes longer or until potatoes are tender.

Number of Servings: 6

*adapted from Kraft Food & Family Magazine

Salsa Fresca

2008-07-21T12:26:00.007+02:00

This is a great recipe because it is so versatile. If you like it hotter, add more peppers. If you like it more saucy, add some tomato sauce. If you like pico de gallo, leave it kind of chunky. It's one of those you can tweak until it's just right for you.

5-6 medium red tomatoes (seeds removed and finely diced)
1/4 to 1/2 cup onion, finely diced
1 jalapeno peppers, finely diced
1/3 to 1/2 serrano pepper, finely diced
2 tbsp fresh cilantro, chopped
2 tbsp lime juice
1 garlic clove, finely chopped

Mix all ingredients in a bowl or, if you like smooth salsa, place all ingredients in food processor and blend to desired consistency. Add salt and pepper to taste. For the best flavor, let stand for 1 hour before serving.

Number of Servings: 12

*This salsa can be frozen, but it does change the consistency some. After thawing, it may be a little watery, but you can add diced tomatoes (seeds removed) to give it a boost of flavor.

Tomato Cream Pasta with Chicken

2008-07-21T00:28:00.002+02:00

I'm pretty sure there's a fancy name for this dish but I don't know what it is. Truth be told, I really don't care because it's delicious and Matt has moved it onto his list of favorites. Honestly, how can you go wrong with heavy cream and pasta?

2 cups penne pasta
2 tbsp. olive oil
1 lb chicken breast
1 onion, chopped
2 cloves garlic, minced
1/2 cup chicken broth
1 cup tomato sauce
1 cup heavy cream (I use Half & Half)
1/2 cup fresh chopped parsley
10 basil leaves, rolled and sliced

Cook pasta according to package directions. Cut chicken into bite sized pieces and season with salt and pepper. In a large skillet, brown chicken in olive oil.

Remove from skillet, then saute onion and garlic, adding more oil if needed.

Add chicken broth and tomato sauce.

Simmer for a few minutes, then add cream. Simmer tomato cream sauce until thickened.

Add chicken and herbs. Salt and pepper to taste.

Roll:

And slice:

Serve over pasta.

Number of Servings: 6

*adapted from Pioneer Woman's Penne a la Betsy (with shrimp)

Blueberry Cobbler

2008-07-20T18:07:00.004+02:00

1 cup milk
1/2 cup butter plus more for buttering dish
1 1/4 cup sugar, divided
1 cup flour
1 1/2 tsp baking powder
1/8 tsp salt
2 generous cups blueberries (about 250-300 g)
Melt butter in microwaveable dish. Pour flour, baking powder, salt and 1 cup of the sugar into a mixing bow. Mix well. Whisk in milk then pour in melted butter and whisk it all together well. Butter a baking dish. Now rinse the blueberries and pat dry. Pour the batter into the buttered baking dish. Sprinkle blueberries over the top of the batter, distributing evenly.

Sprinkle 1/4 cup of sugar over the top. Bake at 350 degrees F (176 degrees C) for 1 hour, or until golden and bubbly. If you'd like, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it's done.

Then serve with whipped cream or ice cream. Or both.

Then fight over the last piece.

Number of Servings: 8

*adapted from Pioneer Woman's Blackberry Cobbler recipe