Thursday, May 3, 2012
Chinese Chicken Salad
Tuesday, August 30, 2011
Lime Pudding Cake
INGREDIENTS |
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DIRECTIONS |
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Read more: http://www.mysanantonio.com/life/food/recipe_database/article/Recipe-Database-Recipe-Details-822183.php#ixzz1WXgm3Obe
Thursday, August 25, 2011
Crisp, Brick-Fried Chicken
Thursday, August 18, 2011
Golden Sweet Cornbread
Preheat oven to 400 degrees. Spray a 9 inch round cake pan (or a 9x9 square pan works fine as well!). In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk & oil until well combined. Pour batter in pan. Bake for 20-25 minutes or until toothpick comes out clean.
Wednesday, August 17, 2011
Creamy Baked Chicken Taquitos
Yes, I borrowed it from this site (Our Best Bites), no, it's not an original recipe, but it's so darn good! (P.S. I stole the photo, too.)
Creamy Baked Chicken Taquitos
3 oz cream cheese, softened
1/3 cup salsa verde
Juice of ½ a lime
1 teaspoon chile powder
½ teaspoon ground cumin
Pinch cayenne pepper
½ teaspoon onion powder
3 cloves garlic, minced
¼ cup chopped fresh cilantro
3 tablespoons chopped scallions
2 cups cooked and shredded chicken
½ cup shredded extra sharp cheddar cheese
½ cup shredded Pepperjack cheese
8-12 (6-inch) corn tortillas
Kosher salt and freshly ground black pepper
Cooking spray
Preheat the oven to 425 degrees F and spray a baking sheet with cooking spray.
In a large bowl, combine the cream cheese with the salsa, lime juice, cumin, chile powder, cayenne, onion powder, garlic, cilantro, scallions, and ¼ teaspoon kosher salt. Fold in the chicken and cheeses. Taste and season with additional salt and pepper if necessary.
Working 3 tortillas at a time, stack them on a microwave-safe plate and cover with plastic wrap. Cook 30 seconds, or until tortillas are soft and pliable. Spoon 2-3 tablespoons of filling onto the lower third of each tortilla, and roll tightly. Place seam side-down on the prepared baking sheet. Repeat with remaining tortillas and filling.
Spray the taquitos lightly with cooking spray, sprinkle with salt. Bake 15-20 minutes, or until the tortillas are crisp and golden-brown. Serve with salsa, sour cream, and/or guacamole.
*To freeze, prepare the taquitos, but before baking, place the baking sheet in the refrigerator until the taquitos are completely cold. Wrap each taquito in plastic wrap or aluminum foil, and freeze. To bake, unwrap the taquitos and cook in a 425 degree F oven for 20 minutes (no need to thaw first).
Thursday, January 20, 2011
Sweet Potato Soup
I keep a stock of this in my freezer at all times. And it’s one of those recipes that has a lot of leeway as far as the ingredients.
INGREDIENTS:
3 large sweet potatoes | Black pepper to taste |
*3 (14-oz) cans chicken broth (just over 5 cups) | Orange zest to taste (opt--changes the texture a bit) |
1/4 cup brown sugar, or more to taste | Cayenne pepper to taste |
1/2 teaspoon salt (to taste) | **1/3 cup heavy cream |
1/4 teaspoon ground nutmeg | |
*I prefer to use about 1½ C chicken or turkey broth with the rest as milk, and maybe some orange juice.
**I don’t usually have heavy cream on hand (because if I did, I’d put it in everything!). So you can substitute half and half, whole milk, or 2 Tbsp or so of butter. It will taste different, but still very good. As I said, the ingredients are really here just to make it taste good. So you can add or subtract whatever suits you, as long as you end up with the consistency of soup you like.
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bake sweet potatoes in preheated oven until soft, about 1 1/2 hours (you can also use a microwave). Remove and let cool slightly.
3. Peel sweet potatoes, and puree with chicken broth in batches, using enough chicken broth so that it purees smoothly. Bring puree to a simmer in a large saucepan over medium-high heat, then reduce heat to medium-low. Stir in the sugar, salt, nutmeg, black pepper, orange zest, and cayenne pepper; cover, and let simmer for 10 minutes. Remove from heat, and stir in cream.
Easy Flourless Chocolate Cake
This is really rich and delicious.
10 ½ ounces (just under 2 C) dark or semi-sweet chocolate
1 ¼ sticks unsalted butter
1 ½ cups sugar
Pinch of salt
5 large eggs
Confectioners’ sugar (opt)
Preheat oven to 350 degrees. Spray an 8- or 9-inch springform pan very well.
In a double boiler set over barely simmering water, melt the butter first, then add the chocolate and melt, and then add the sugar and salt, stirring frequently the whole time. (You can put them all in at the same time, but this order makes it easier to mix). In a medium bowl, beat the eggs for several minutes while the other ingredients melt. Fold the egg mixture into the chocolate and stir until thickened, several minutes. I use my KitchenAid mixer to beat the eggs and stir it all together.
Pour the batter into the pan and smooth the top. Bake 45 minutes, or until the top is set and begins to crack. You can always do the toothpick test on it. By the way, it’s better to overcook this a little than to undercook it. Overcooked, the edges are a tiny bit crispy. Undercooked, it falls apart when you take off the sides of the pan (or so I’ve heard).
Remove the side of the pan and let the cake cool completely.
Dust with confectioners’ sugar, if desired. It’s also delicious with fresh strawberries.
PER SERVING: 435 calories; 5 g protein; 48 g carbohydrates; 2 g fiber; 26 g fat (15 g saturated); 143 mg cholesterol; 29 mg sodium
Friday, April 16, 2010
Blueberry Cobbler
1 c milk
1 c sugar
1 c flour
3 t baking powder
1 can blueberries, drained
brown sugar
Melt butter & pour in 9x9 pan. Combine next 4 ingredients, & pour over butter. Pour fruit over top. Sprinkle with brown sugar. Bake 30-40 mins at 375. Serve warm with vanilla ice cream.
Monday, March 1, 2010
Fondue
Chocolate Raspberry Fondue
2/3 cup whipping cream
1/3 cup seedless raspberry preserves
1 tablespoon honey
1 bag (12 oz) semisweet chocolate chunks
In a fondue pot or 2-quart saucepan, mix whipping cream, raspberry preserves and honey. Heat over warm/simmer setting or medium-low heat, stirring occasionally, just until bubbles rise to surface (do not boil).
Add chocolate; stir with wire whisk until melted. Keep warm over warm/simmer setting. Serve with dippers.
Chocolate Cream Pie Fondue
8 ounces milk chocolate finely chopped
4 ounces cream cheese, cubed
½ cup milk
¼ teaspoon vanilla extract
Melt chocolate; add cream cheese, milk and vanilla and stir until blended. Pour into warm fondue pot. Keep warm over low heat.
White Chocolate Butterscotch Fondue
(tastes like caramel!)
1 ½ cups packed light brown sugar
¾ cup light corn syrup
1/3 cup water
¼ cup (1/2 stick) unsalted butter, chopped
1/3 cup heavy cream
1 teaspoon vanilla extract
4 ounces white chocolate, finely chopped
Combine brown sugar, corn syrup and water in a small saucepan. Bring to a full boil, stirring occasionally. Reduce the heat to medium. Cook for 20 to 25 minutes, stirring occasionally. Remove from heat. Add the butter and stir until melted. Add the cream and vanilla and stir until the mixture is blended. Add the white chocolate and stir until smooth. Pour into a warm fondue pot. Keep warm over low heat.
Thanks, Rebecca, for sharing these!
Sunday, February 28, 2010
Mini Flourentine Cups
Make it!
HEAT oven to 350°F. Mix all ingredients except turkey.
FLATTEN turkey slices; place 1 slice on bottom and up side of each of 24 miniature muffin cups. Fill with spinach mixture.
BAKE 15 min. or until heated through. Cool in pan 5 min. before serving.