Ingredients:
- 4 or 5 strips of bacon
- 1 unbaked 9-inch pie crust
- 2 cups shredded Cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 3 tablespoons flour
- 5 eggs, lightly beaten
- 1 1/4 cups half-and-half
- 1/2 cup diced onion (or equivalent minced dried onion)
- 1 can (4 oz) diced green chile peppers, drained (optional)
Directions:
Preheat oven to 350 degrees.
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
Place crust in a 9-inch glass pie plate. Sprinkle bacon inside of crust.
In a small bowl, combine Cheddar cheese, Monterey Jack cheese, and flour.
In a separate bowl, beat together the eggs, half-and-half, onion, and optional green chiles. Add cheese mixture; stir well. Pour into pie crust.
Bake in preheated oven for 60-70 minutes, until set. Let stand for 10 minutes before serving.
Monday, September 5, 2011
Wednesday, August 17, 2011
Sweet & Tangy Pulled Pork
Ingredients:
- 1 boneless pork shoulder butt roast (3-4 lb)
- 1 jar (18 oz) apricot preserves
- 1 large onion, chopped (or equivalent dried minced onion)
- 2 tablespoons soy sauce (or 1/4 cup chicken broth)
- 2 tablespoons Dijon mustard
Directions:
Cut pork roast in half; place in a slow cooker.
Combine the preserves, onion, soy sauce, and mustard; pour over roast.
Cover and cook on low for 8-10 hours, or untli meat is tender.
Remove meat; cool slightly. Skim fat from cooking juices. Shred pork with two forks, then return to slow cooker and heat through. Serve on buns if desired.
- 1 boneless pork shoulder butt roast (3-4 lb)
- 1 jar (18 oz) apricot preserves
- 1 large onion, chopped (or equivalent dried minced onion)
- 2 tablespoons soy sauce (or 1/4 cup chicken broth)
- 2 tablespoons Dijon mustard
Directions:
Cut pork roast in half; place in a slow cooker.
Combine the preserves, onion, soy sauce, and mustard; pour over roast.
Cover and cook on low for 8-10 hours, or untli meat is tender.
Remove meat; cool slightly. Skim fat from cooking juices. Shred pork with two forks, then return to slow cooker and heat through. Serve on buns if desired.
Spinach Meatballs
These meatballs include spinach as a healthy twist. This recipe makes about 40 meatballs.
Ingredients:
- 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
- 1/2 cup seasoned bread crumbs
- 1/4 cup grated or shredded Parmesan cheese
- 4 garlic cloves, minced (or equivalent minced dried garlic)
- 2 teaspoon dried oregano
- 2 eggs, lightly beaten
- 1 lb ground beef
- 1 lb ground Italian sausage
Directions:
Preheat oven to 375 degrees. Grease a cookie sheet.
Combine the first six ingredients in a medium bowl. Crumble the beef and sausage over the mixture, and mix well. Shape into meatballs.
Place on the prepared cookie sheet. Bake, uncovered, for 20-25 minutes or until no longer pink, turning meatballs over halfway through baking. Drain on paper towels.
- 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
- 1/2 cup seasoned bread crumbs
- 1/4 cup grated or shredded Parmesan cheese
- 4 garlic cloves, minced (or equivalent minced dried garlic)
- 2 teaspoon dried oregano
- 2 eggs, lightly beaten
- 1 lb ground beef
- 1 lb ground Italian sausage
Directions:
Preheat oven to 375 degrees. Grease a cookie sheet.
Combine the first six ingredients in a medium bowl. Crumble the beef and sausage over the mixture, and mix well. Shape into meatballs.
Place on the prepared cookie sheet. Bake, uncovered, for 20-25 minutes or until no longer pink, turning meatballs over halfway through baking. Drain on paper towels.
Sunday, July 3, 2011
Brazilian Chicken
Ingredients:
- 1 teaspoon ground cumin
- 1 teaspoon ground cayenne pepper
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 4 skinless, boneless chicken breast halves
- salt and pepper to taste
- s tablespoons olive oil
- 1 onion, chopped
- 1 tablespoon minced fresh ginger (or substitute a lesser amount of dried ground ginger)
- 2 jalapeno peppers, seeded and chopped
- 2 cloves garlic, minced
- 3 tomatoes, seeded and chopped
- 1 can (14 oz) light coconut milk
- 1 bunch chopped fresh parsley (optional)
Directions:
In a medium bowl, combine the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10-15 minutes on each side, until chicken is no longer pink and juices run clear. Remove chicken from skillet and set aside.
Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic for 5 minutes or until tender. Mix in the tomatoes; cook for another 5-8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with parsley if desired.
- 1 teaspoon ground cumin
- 1 teaspoon ground cayenne pepper
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 4 skinless, boneless chicken breast halves
- salt and pepper to taste
- s tablespoons olive oil
- 1 onion, chopped
- 1 tablespoon minced fresh ginger (or substitute a lesser amount of dried ground ginger)
- 2 jalapeno peppers, seeded and chopped
- 2 cloves garlic, minced
- 3 tomatoes, seeded and chopped
- 1 can (14 oz) light coconut milk
- 1 bunch chopped fresh parsley (optional)
Directions:
In a medium bowl, combine the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10-15 minutes on each side, until chicken is no longer pink and juices run clear. Remove chicken from skillet and set aside.
Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic for 5 minutes or until tender. Mix in the tomatoes; cook for another 5-8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with parsley if desired.
Creamy Italian Chicken & Orzo Skillet
Ingredients:
- 1 lb boneless skinless chicken breast, cut into 1-inch cubes
- 1 small zucchini, chopped (or can substitute 2 cups of green beans)
- 1 tub (10 oz) Italian Cheese & Herb Cooking Creme (e.g. Philadelphia brand)
- 1/2 cup chopped tomato
- 2 cups hot cooked orzo pasta
Directions:
Cook chicken and zucchini in a large skillet on medium heat for 6-7 minutes, or until chicken is done.
Add cooking creme and tomatoes; cook and stir for 2 minutes.
Serve over pasta.
- 1 lb boneless skinless chicken breast, cut into 1-inch cubes
- 1 small zucchini, chopped (or can substitute 2 cups of green beans)
- 1 tub (10 oz) Italian Cheese & Herb Cooking Creme (e.g. Philadelphia brand)
- 1/2 cup chopped tomato
- 2 cups hot cooked orzo pasta
Directions:
Cook chicken and zucchini in a large skillet on medium heat for 6-7 minutes, or until chicken is done.
Add cooking creme and tomatoes; cook and stir for 2 minutes.
Serve over pasta.
Chicken Enchiladas
Ingredients:
- 2 tablespoons vegetable oil
- 2 tablespoons flour
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 can (14 oz) chicken browth
- 1 can (8 oz) tomato sauce
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 2 cups shredded cooked chicken
- 1/2 cup thinly sliced green onions
- 3/4 cup shredded Cheddar cheese
- 3/4 cup shredded Monterey Jack cheese
- 1/4 cup sour cream
- 1 can (4 oz) diced green chiles
- 1/4 cup chopped fresh cilantro
- salt and pepper to taste
- cooking oil
- 12 corn tortillas (6" each) or 6 flour tortillas (large)
Directions:
Preheat oven to 350 degrees.
To make the enchilada sauce, heat 2 tablespoons oil in a large saucepan; stir in flour and chili powder. Cook for 1 minute. Add ground cumin, chicken broth, tomato sauce, salt, and garlic powder. Bring to a boil, then simmer for 10 minutes.
Meanwhile, in a medium bowl, mix together the chicken, green onions, 1/2 cup Cheddar cheese, 1/2 cup Monterey Jack cheese, sour cream, chilies, and cilantro.
Stir 1/2 cup enchilada sauce into the chicken mixture until well blended. Season with salt and pepper. Set aside.
Optional: Heat a small amount of cooking oil in a large pan. Fry the tortillas one at a time until soft (about 10 seconds per side). Drain well on paper towels. (Note: this step can be omitted if you have good-quality, fresh tortillas.)
Grease a 13x9-inch baking dish. Spread a small amount of enchilada sauce over the bottom of the dish.
Spread 2 heaping tablespoons of the chicken mixtture in each tortilla and roll up. Place the enchiladas, seam side down, side by side in the prepared pan. Pour the remaining enchilada sauce on top. Top with remaining cheese.
Bake 15-20 minutes or until bubbling. Garnish with sour cream, sliced green onions, and chopped cilantro as desired.
- 2 tablespoons vegetable oil
- 2 tablespoons flour
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 can (14 oz) chicken browth
- 1 can (8 oz) tomato sauce
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 2 cups shredded cooked chicken
- 1/2 cup thinly sliced green onions
- 3/4 cup shredded Cheddar cheese
- 3/4 cup shredded Monterey Jack cheese
- 1/4 cup sour cream
- 1 can (4 oz) diced green chiles
- 1/4 cup chopped fresh cilantro
- salt and pepper to taste
- cooking oil
- 12 corn tortillas (6" each) or 6 flour tortillas (large)
Directions:
Preheat oven to 350 degrees.
To make the enchilada sauce, heat 2 tablespoons oil in a large saucepan; stir in flour and chili powder. Cook for 1 minute. Add ground cumin, chicken broth, tomato sauce, salt, and garlic powder. Bring to a boil, then simmer for 10 minutes.
Meanwhile, in a medium bowl, mix together the chicken, green onions, 1/2 cup Cheddar cheese, 1/2 cup Monterey Jack cheese, sour cream, chilies, and cilantro.
Stir 1/2 cup enchilada sauce into the chicken mixture until well blended. Season with salt and pepper. Set aside.
Optional: Heat a small amount of cooking oil in a large pan. Fry the tortillas one at a time until soft (about 10 seconds per side). Drain well on paper towels. (Note: this step can be omitted if you have good-quality, fresh tortillas.)
Grease a 13x9-inch baking dish. Spread a small amount of enchilada sauce over the bottom of the dish.
Spread 2 heaping tablespoons of the chicken mixtture in each tortilla and roll up. Place the enchiladas, seam side down, side by side in the prepared pan. Pour the remaining enchilada sauce on top. Top with remaining cheese.
Bake 15-20 minutes or until bubbling. Garnish with sour cream, sliced green onions, and chopped cilantro as desired.
Thursday, June 16, 2011
Berry Cream Cheese Coffee Cake
This is a **really** good coffee cake, made with fresh berries and a little cream cheese to top it off. It has been a big hit at Food Friday in vet school. It's supposed to qualify as a "light" recipe, especially if you use egg substitute and reduced-fat cream cheese.
Ingredients:
- 1/2 cup milk
- 1 1/2 teaspoons lemon juice
- 3 tablespoons butter, softened
- 1/2 cup sugar
- 1/4 cup beaten egg (beat 2 eggs together thoroughly, then measure out the amount needed)
- 1 teaspoon grated lemon peel (optional)
- 1 teaspoon vanilla extract
- 1 1/4 cups flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh berries, rinsed (raspberries or blackberries work well)
- 2 oz cream cheese, softened
- 1/4 cup sugar
- 2 tablespoons beaten egg
Directions:
Preheat oven to 375. Grease a 9-inch springform pan.
In a small bowl, combine the milk and lemon juice. Let sit for 10 minutes.
Cream the butter and 1/2 cup sugar together until fluffy. Beat in 1/4 cup beaten egg, lemon peel if desired, and vanilla.
Add the flour, baking powder, baking soda, salt, and milk-lemon juice mixture.
Pour batter into the prepared pan. Sprinkle evenly with berries.
In a small bowl, beat the cream cheese and 1/4 cup sugar until fluffy. Beat in 2 tablespoons of beaten egg. Pour evenly over berries.
Bake for 20-25 minutes or until top is lightly browned and a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes, then carefully run a knife around the edge of the pan to loosen.
Top with powdered sugar and additional berries if desired. Refrigerate leftovers.
Ingredients:
- 1/2 cup milk
- 1 1/2 teaspoons lemon juice
- 3 tablespoons butter, softened
- 1/2 cup sugar
- 1/4 cup beaten egg (beat 2 eggs together thoroughly, then measure out the amount needed)
- 1 teaspoon grated lemon peel (optional)
- 1 teaspoon vanilla extract
- 1 1/4 cups flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh berries, rinsed (raspberries or blackberries work well)
- 2 oz cream cheese, softened
- 1/4 cup sugar
- 2 tablespoons beaten egg
Directions:
Preheat oven to 375. Grease a 9-inch springform pan.
In a small bowl, combine the milk and lemon juice. Let sit for 10 minutes.
Cream the butter and 1/2 cup sugar together until fluffy. Beat in 1/4 cup beaten egg, lemon peel if desired, and vanilla.
Add the flour, baking powder, baking soda, salt, and milk-lemon juice mixture.
Pour batter into the prepared pan. Sprinkle evenly with berries.
In a small bowl, beat the cream cheese and 1/4 cup sugar until fluffy. Beat in 2 tablespoons of beaten egg. Pour evenly over berries.
Bake for 20-25 minutes or until top is lightly browned and a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes, then carefully run a knife around the edge of the pan to loosen.
Top with powdered sugar and additional berries if desired. Refrigerate leftovers.
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