Saturday, January 21, 2017

Slow Cooker Chicken Nachos

This is perfect for the playoffs or anytime.

1 lb. boneless chicken breast or thighs
2 c. Shredded cheese
Nonstick cooking spray
1 - 2 cloves garlic
Juice and zest 1 lime
2c. Salsa
1 pkg. tortilla chips
1 c. each: chopped onions, diced olives, chopped tomatoes, chopped bell pepper, shredded lettuce
1/4 tsp. each: salt, pepper

Spray bottom of slow cooker and a cooking sheet with non stick spray.

Juice and zest limes.

Crush, peel and chop garlic.

In a slow cooker combine: chicken, lime, salt, pepper, garlic. 1 c. - 1 1/2 of salsa
Cook on medium for 3 - 4 hr. or until done. 

Seed, rinse and chop pepper

Peel, rinse and chop onion.

Rinse and chop tomatoes.

Rinse and shred lettuce.

Preheat oven to 350' F.

With 2 clean forks shred chicken. 

Spread tortilla chips on cooking sheet. Top chicken with chicken and cheese.

Place in oven and cook until cheese melts 5 - 10 min. 

Top with desired fixings and rest of salsa. 

Serves 4 - 6.

Sunday, January 8, 2017

Blame It On Rio Lemonade™

This is inspired by my favorite waiter at Texas de Brazil.

3 limes 
1/4 - 1/3 c. each: sweetened condensed milk, sugar
1 1/4 c. ice 
2 c. water

Rinse limes and slice 1 lime into wedges. Slice 2 limes in half. Juice limes through a sieve into a blender. 

Add the remainder of ingredients and blend for 30 - 40 seconds. 

Pour into glasses, garnish with lime wedges. Serves 4 - 6.

Saturday, January 7, 2017

Seafood Stock™

Every New Years Eve our family would have crab legs, lamb chops and seafood. This is a great way to use the shells. I've used king crab leg shells, but you can use snow crab leg shells or lobster shells if needed.

After the shells cooled from making stock,  I would also put them in the compost maker. 

1 - 2 lbs. crab or lobster shells
4 qt. water
1/8 - 1/2 tsp. each: salt, pepper (adjust to taste)
1/8 tsp crushed red pepper flakes (optional)
1- 2 stalks celery, carrot, leeks quartered
1 onion peeled, cut into eighths
1 tsp. dried or fresh parsley
1- 2 cloves garlic, crushed and chopped
1 bay leaf 

Rinse, peel and chop garlic, onion. 

Rinse and cut celery, leeks and carrot into 4ths.

Combine water, shells, salt, pepper, red pepper flakes, vegetables, herbs into a stock pot.

Bring pot to a boil over high heat. Boil for 5 - 10 minutes.  Reduce heat to low and let simmer on low covered for 1 hr. - 2  hr approx. , stirring occasionally. 

Remove pot from burner and let cool for 20 - 45 min. Pour stock through a sieve into heat proof containers. Discard or compost shells, vegetables and herbs. 

Store in the refrigerator until needed. You can also put stock into the freezer until needed as well. 

Makes 3-4 qt. of stock approx. 

Saturday, December 31, 2016

Berries & Bubbly Bellini™

This is perfect for the New Year, award show night or anytime. 

I've used strawberries but you can use what berries you like.

1  bottle sparkling wine
1/8 - 1/4 tsp. sugar (optional)
4 - 8 Strawberries, hulled
1 - 2 c. club soda (optional)

Rinse and hull strawberries.

In a bowl combine strawberries and sugar. Mash strawberries with a clean fork.

Put some of the strawberries in the bottom of a clean glass.

Pour wine over the strawberries. Top with club soda. Repeat process with remaining glasses.

Serves 4.

Saturday, December 24, 2016

Oven Omlettes™

Thisis perfect for your holiday brunch or anytime. 

Non stick cooking spray
6 eggs
1/8 - 1/3 c. each: diced mushrooms, diced bell pepper, sliced green onions, diced ham, shredded cheese, chopped onions, chopped potato
6 cherry tomatoes halved (you can use grape tomatoes)
1/4 tsp pepper
1/8 tsp salt (optional)

pinch red pepper flakes
1 tsp. chopped parsley
1 clove diced crushed garlic 

Preheat oven to 350' F. 

Spray nonstick cooking spray in muffin tins.

Peel, rinse, chop onions and garlic. 

Seed and chop peppers 

Dice ham and green onions.

Rinse, cut mushrooms, potatoes and tomatoes.

Crack eggs into a bowl. Mix well for 20 - 30 seconds. Add remaining ingredients in bowl, mix slightly.

Pour eggs into muffin cups and place tin into oven. bake until golden brown 15- 20 min. 

Remove tin from oven when done.

Serves 4

Saturday, December 17, 2016

Cherry Cake™

This is perfect for the holidays or anytime. I've used chopped nuts in this but for those with nut allergies, you can omit them.

1 c. each: raisins, boiling water, softened butter, sour cream, chopped nuts
2 c. sugar
4 eggs
1 tsp. baking soda
3 c. flour 
1/4 tsp each: cinammon and nutmeg
2 10 oz. jars marchino cherries
1 T. baking soda

Boil water

Preheat oven to 350' F

Grease and flour a bundt cake pan or 2 loaf pans. 

In a meauring cup combine water and raisins set aside.

Drain cherries jars.

Mix butter, sugar, eggs together. Beat until creamy. 

In another clean bowl mix together sour cream and baking soda. add to egg mixture.

In another clean bowl mix together flour  nutmeg and cinnamon. Pour it into the creamy egg mixture. 

Drain raisins. Fold in raisins, drained cherries and chopped nuts. 

Pour into cake pan or loaf pans. Bake for 75 min (1hr. 15 min) or until done. 

Serves 8.

Sunday, December 4, 2016

Turkey Pie™

This is perfect for leftovers. I've used turkey but this will also work with chicken or beef too. 

1 pkg. pie crusts
2 - 3 c. each: mixed vegetables, chopped cooked turkey (adjust amount desired)
1/3 c. reduced fat milk
3/4 c. flour
Non stick cooking spray
1/2 c. chopped onion
1 1/4 c. low sodium turkey broth
1/2 stick butter
1/4 tsp. each: salt, pepper
1/2 tsp. parsley
1 clove garlic crushed and chopped
1/8 c. oil

Preheat oven to 375' F.

Remove package of pie crust from refrigerator to thaw.

Remove pie crusts from package. Spray pie plate with non stick cooking spray.
Sprinkle some flour on work board and roll out pie crusts. Brush some oil on both sides of the pie crusts. Arrange 1 pie crust on the bottom of the pie plate.

Remove turkey from refrigerator. Chop turkey.

Peel, rinse, chop garlic and onion.

Heat skillet to medium high heat. Lower heat to medium to medium low. Add butter, garlic and onions. Saute onions for 2 - 3 min.

Add flour and stir. Add milk, chicken, salt, pepper, parsley, broth. Cook for a few minutes. Add turkey and vegetables. Cook for a few minutes more until turkey is heated.

Arrange turkey mixture in the bottom of the pie plate. Place remaining pie crust over turkey mixture. Make some slits into pie to vent. Place in oven and cook for 30 - 40 minutes or until golden brown.

Serves 8.

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