This recipe is a still a work in progress, so the following is what we'd like to try next time! This is a traditional Mexican dish, so feel free to use special dark or Mexican chocolate if you're feelin' fancy.
Ingredients:
- 3 chicken breasts
- flour for dusting
- cooking spray
- 1/2 an onion, chopped
- 2 cloves garlic, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 teaspoons cocoa powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup water
- 14 oz can diced tomatoes
- 8 oz can tomato sauce
- 1/2 cup chicken broth
- toasted almonds, sliced or slivered
- parsley
- cooked rice
Directions:
Pat the chicken dry and cut into 1-inch cubes. Dip in flour.
Spray a large non-stick pan with cooking spray. Cooking chicken for 8 minutes over high heat, until golden brown. Remove and set aside.
Add the onion, garlic, cumin, chili powder, cocoa powder, salt, pepper, and water to the pan. Cook for 3-5 minutes or until tender.
Stir in the diced tomatoes, tomato sauce, and chicken broth. Bring to a boil. Add the cooked chicken.
Cover and simmer for 45 minutes, or until tender.
Uncover and simmer for 5 minutes longer, or until the sauce has thickened.
Garnish with almonds and parsley. Serve with rice.
Saturday, October 31, 2009
Wednesday, October 28, 2009
Cheesy Enchiladas
We made a great enchilada recipe awhile ago, but haven't been able to find it since. Fortunately, this is a yummy substitute! A half recipe is just the right size for 2-3 people.
Ingredients:
- 2 cups (8 oz) shredded Monterey Jack cheese
- 1 cup (4 oz) shredded Cheddar cheese
- 1/2 cup sour cream
- 1 medium onion, chopped (1/2 cup) (can substitute dried minced onion)
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon pepper
- ground beef or taco meat (optional)
- 1 can (15 oz) tomato sauce
- 1 small green bell pepper, chopped (1/2 cup) (optional)
- 1 can (4.5 oz) chopped green chiles, drained (optional)
- 1 to 2 cloves garlic, finely chopped
- 2/3 cup water
- 1 tablespoon chili powder
- 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
- 1/4 teaspoon ground cumin
- 8 corn tortillas (5 or 6 inch)
- additional shredded cheese, sour cream, and chopped onion (optional)
Directions:
Preheat oven to 350 degrees. Grease a 7x11-inch glass pan.
In a medium bowl, mix the cheeses, sour cream, onion, parsley, and pepper. Add ground beef or taco meat if desired. Set aside.
In a medium saucepan, heat the tomato sauce, bell pepper, chiles, garlic, water, chili powder, oregano, and cumin to boiling, stirring occasionally. Reduce the heat and simmer uncovered for 5 minutes.
Pour the sauce into an ungreased 9-inch glass pie plate.
Dip each tortilla into the sauce to coat both sides. Spoon about 1/4 cup cheese mixture onto each tortilla, then roll the tortilla around the filling. Place seam side down in the prepared 7x11-inch pan.
Pour the remaining sauce over the enchiladas.
Bake 20 minutes or until bubbly.
Garnish with additional shredded cheese, sour cream, and chopped onion, if desired.
Ingredients:
- 2 cups (8 oz) shredded Monterey Jack cheese
- 1 cup (4 oz) shredded Cheddar cheese
- 1/2 cup sour cream
- 1 medium onion, chopped (1/2 cup) (can substitute dried minced onion)
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon pepper
- ground beef or taco meat (optional)
- 1 can (15 oz) tomato sauce
- 1 small green bell pepper, chopped (1/2 cup) (optional)
- 1 can (4.5 oz) chopped green chiles, drained (optional)
- 1 to 2 cloves garlic, finely chopped
- 2/3 cup water
- 1 tablespoon chili powder
- 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
- 1/4 teaspoon ground cumin
- 8 corn tortillas (5 or 6 inch)
- additional shredded cheese, sour cream, and chopped onion (optional)
Directions:
Preheat oven to 350 degrees. Grease a 7x11-inch glass pan.
In a medium bowl, mix the cheeses, sour cream, onion, parsley, and pepper. Add ground beef or taco meat if desired. Set aside.
In a medium saucepan, heat the tomato sauce, bell pepper, chiles, garlic, water, chili powder, oregano, and cumin to boiling, stirring occasionally. Reduce the heat and simmer uncovered for 5 minutes.
Pour the sauce into an ungreased 9-inch glass pie plate.
Dip each tortilla into the sauce to coat both sides. Spoon about 1/4 cup cheese mixture onto each tortilla, then roll the tortilla around the filling. Place seam side down in the prepared 7x11-inch pan.
Pour the remaining sauce over the enchiladas.
Bake 20 minutes or until bubbly.
Garnish with additional shredded cheese, sour cream, and chopped onion, if desired.
Cheesy Garlic Potato Gratin
Paul says: "It's awesome!" It's like au gratin potatoes but with different cheese, and the green onion gives it a different flavor also. Enjoy!
Ingredients:
- 1 1/2 lb potatoes, thinly sliced (about 5 cups)
- 1/3 cup sliced green onions (about 3)
- 1 1/2 cups (6oz) shredded Swiss and Parmesan cheeses
- 2-3 cloves garlic, minced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup half and half
Directions:
Add potatoes to 2-quart square baking dish. Sprinkle with green onion, cheese, garlic, salt, and pepper. Pour half and half over the top.
Cover and bake at 350 for 1 hour, then uncover and bake 15-20 longer or until potatoes are tender and top is golden brown.
Sunday, October 25, 2009
Lemon Curry Chicken
I was surprised that I actually liked this dish, given the somewhat odd ingredients. But after the first bite, I was hooked. We will definitely be making this recipe many times in the future, and I expect it will become a family favorite! Excellent when served with green beans.
Ingredients:
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 large boneless, skinless chicken breasts, cut into 2-inch pieces (like chicken strips)
- 2 eggs, slightly beaten
- 1 cup Italian seasoned bread crumbs
- 1/2 cup sugar
- 1/2 cup lemon juice
- 1 1/2 teaspoons curry powder
Directions:
Preheat the oven to 400 degrees. Line a 9x13-inch pan with aluminum foil and lightly grease the foil with cooking spray.
In a small bowl, stir together the paprika, salt, and pepper. Sprinkle this mixture over the pieces of chicken.
Dip the chicken pieces in the egg, then dredge in the bread crumbs.
Arrange chicken pieces in a single layer in the prepared pan.
Bake for 15 minutes, turning once.
Meanwhile, in a small saucepan over medium-low heat, stir together the sugar, lemon juice, and curry powder. Stir until the sugar dissolves, about 5 minutes.
After the chicken has baked for 15 minutes, drizzle the lemon sauce over the chicken, then bake 5 minutes longer.
Ingredients:
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 large boneless, skinless chicken breasts, cut into 2-inch pieces (like chicken strips)
- 2 eggs, slightly beaten
- 1 cup Italian seasoned bread crumbs
- 1/2 cup sugar
- 1/2 cup lemon juice
- 1 1/2 teaspoons curry powder
Directions:
Preheat the oven to 400 degrees. Line a 9x13-inch pan with aluminum foil and lightly grease the foil with cooking spray.
In a small bowl, stir together the paprika, salt, and pepper. Sprinkle this mixture over the pieces of chicken.
Dip the chicken pieces in the egg, then dredge in the bread crumbs.
Arrange chicken pieces in a single layer in the prepared pan.
Bake for 15 minutes, turning once.
Meanwhile, in a small saucepan over medium-low heat, stir together the sugar, lemon juice, and curry powder. Stir until the sugar dissolves, about 5 minutes.
After the chicken has baked for 15 minutes, drizzle the lemon sauce over the chicken, then bake 5 minutes longer.
Cheesy Ham & Macaroni
Yet another fun variation on homemade macaroni and cheese recipes. You can bake this or just eat it once the sauce and noodles are mixed. Ham is optional but would be tasty.
Ingredients:
- 2 1/2 cups elbow macaroni, cooked and drained
- 3 tablespoons butter
- 1/4 cup flour
- 2 cups milk
- 4 teaspoons chicken bouillon granules
- 1/4 teaspoon pepper
- 2 cups (8 oz) shredded cheddar cheese, divided
- 1 1/2 cups cubed fully cooked ham (optional)
- 1/4 cup grated Parmesan cheese
Directions:
Preheat oven to 350 degrees and grease a 9x9-inch or 7x11-inch pan if you want to bake the dish.
In a large saucepan, melt the butter over low heat, then whisk in the flour until smooth.
Whisk in the milk, bouillon, and pepper. Bring to a boil. Cook and stir for 2 minutes or until thickened.
Remove from heat and stir in 1 cup cheddar cheese, ham, Parmesan cheese, and cooked macaroni noodles.
If you don't want to bake the dish, sprinkle with the remaining 1 cup cheddar cheese and serve.
If you wish to bake the pasta, transfer to the prepared pan. Sprinkle with the remaining 1 cup cheddar cheese. Bake for 20-25 minutes or until bubbly. Let stand 5 minutes before serving.
Ingredients:
- 2 1/2 cups elbow macaroni, cooked and drained
- 3 tablespoons butter
- 1/4 cup flour
- 2 cups milk
- 4 teaspoons chicken bouillon granules
- 1/4 teaspoon pepper
- 2 cups (8 oz) shredded cheddar cheese, divided
- 1 1/2 cups cubed fully cooked ham (optional)
- 1/4 cup grated Parmesan cheese
Directions:
Preheat oven to 350 degrees and grease a 9x9-inch or 7x11-inch pan if you want to bake the dish.
In a large saucepan, melt the butter over low heat, then whisk in the flour until smooth.
Whisk in the milk, bouillon, and pepper. Bring to a boil. Cook and stir for 2 minutes or until thickened.
Remove from heat and stir in 1 cup cheddar cheese, ham, Parmesan cheese, and cooked macaroni noodles.
If you don't want to bake the dish, sprinkle with the remaining 1 cup cheddar cheese and serve.
If you wish to bake the pasta, transfer to the prepared pan. Sprinkle with the remaining 1 cup cheddar cheese. Bake for 20-25 minutes or until bubbly. Let stand 5 minutes before serving.
Hot Parmesan Crab Dip
Paul likes to make this recipe to bring to parties and potlucks so he can actually make something with seafood in it, that Becky refuses to eat. Plus, this dip is really awesome and everybody likes it and wants the recipe!
Ingredients:
- 8 oz cream cheese (regular or light), softened
- 1 cup sour cream (regular or light)
- 3/4 cup mayonnaise (regular or light)
- 1 1/2 cups shredded parmesan cheese
- 4 cloves garlic, minced (or minced garlic in a jar, or dried minced garlic)
- 1 lb crab (imitation crab is fine)
- 3 green onions, chopped (optional)
Directions:
Preheat the oven to 350 degrees.
Mix the cream cheese, sour cream, and mayonnaise together until relatively smooth.
Mix in the parmesan cheese and garlic.
Fold in the crab meat and green onions, being careful not to break up the crab too much.
Spread in a 9x9-inch baking pan. Bake for 45 minutes.
Ingredients:
- 8 oz cream cheese (regular or light), softened
- 1 cup sour cream (regular or light)
- 3/4 cup mayonnaise (regular or light)
- 1 1/2 cups shredded parmesan cheese
- 4 cloves garlic, minced (or minced garlic in a jar, or dried minced garlic)
- 1 lb crab (imitation crab is fine)
- 3 green onions, chopped (optional)
Directions:
Preheat the oven to 350 degrees.
Mix the cream cheese, sour cream, and mayonnaise together until relatively smooth.
Mix in the parmesan cheese and garlic.
Fold in the crab meat and green onions, being careful not to break up the crab too much.
Spread in a 9x9-inch baking pan. Bake for 45 minutes.
Microwave Rocky Road Fudge
The fact that this fudge tastes SO good is totally ridiculous, given how utterly simple this recipe is to make. With four ingredients and no cooking except a few minutes in the microwave, even the most kitchen-shy people could prepare this fudge with ease.
Ingredients:
- 1 teaspoon butter (approximately)
- 2 cups (12 oz) chocolate chips
- 1 can (16 oz) chocolate frosting
- 1/2 to 3/4 cup coarsely chopped walnuts
- 1/2 to 3/4 cup miniature marshmallows
Directions:
Line an 8x8-inch baking pan with aluminum foil. With butter, grease the bottom and sides of the foil.
Melt the chocolate chips and chocolate frosting together in a medium bowl in the microwave. Stir every 30 seconds until the chocolate chips are melted and the mixture is smooth.
Stir in the walnuts.
Let cool for about 10 minutes, then stir in the marshmallows.
Spread the fudge mixture evenly in the prepared pan. Refrigerate for several hours or until fudge has solidified.
Remove fudge from pan by lifting the aluminum foil. Cut it on a cutting board with a sharp knife. Cut it into 1-inch square pieces. Store in the refrigerator.
Ingredients:
- 1 teaspoon butter (approximately)
- 2 cups (12 oz) chocolate chips
- 1 can (16 oz) chocolate frosting
- 1/2 to 3/4 cup coarsely chopped walnuts
- 1/2 to 3/4 cup miniature marshmallows
Directions:
Line an 8x8-inch baking pan with aluminum foil. With butter, grease the bottom and sides of the foil.
Melt the chocolate chips and chocolate frosting together in a medium bowl in the microwave. Stir every 30 seconds until the chocolate chips are melted and the mixture is smooth.
Stir in the walnuts.
Let cool for about 10 minutes, then stir in the marshmallows.
Spread the fudge mixture evenly in the prepared pan. Refrigerate for several hours or until fudge has solidified.
Remove fudge from pan by lifting the aluminum foil. Cut it on a cutting board with a sharp knife. Cut it into 1-inch square pieces. Store in the refrigerator.
Subscribe to:
Posts (Atom)
