this sauce goes well with chiles rellenos or as a dip for tortilla chips.
2 tbl spoons oil
1/2 medium onion
2 cloves of garlic minced
1 jalapeno minced
1 can black beans
1 cup chicken stock
1 tbl spoon cumin seeds
1 medium tomato coarsely chopped
salt and pepper to taste
In a medium sauce pan over medium high heat, heat the oil and sautee the onion until clear. add the garlic and jalapeno and cook for roughly 5 minutes stirring often. reduce the heat and add the black beans and chicken stock. simmer for 30 minutes. add the cumin and salt and pepper. place in a food processor and process until smooth. add the tomatoes and stir until well combined.
Monday, December 04, 2006
cornmeal-coated chiles rellenos
i've been a fan of chiles rellenos for years. my favorite for ages came from a whole in the wall restaurant in midtown memphis, TN. then i stumbled upon these and well...the ones from memphis took second place.
1 1/2 cup cornmeal (i prefer the blue cornmeal when i can find it)
1/2 cup all purpose flour
1 large egg
2 tbl spoons of milk
salt and freshly ground pepper to taste
4 poblano peppers roasted, seeded (optional...i like the additional heat), and peeled
4 tbl spoons of crumbled goat cheese
4 tbl spoons of grated monteray jack
3 cups of oil
to roast peppers
preheat oven to 350F. rub peppers with olive oil, place on a baking sheet and roast for 25 minutes. remove from the oven and place in a brown paper bag for 5 minutes to steam. cut a slit down one side of the pepper to remove the seedsand peel off outer skin.
In a mixing bowl combine cornmeal, flour, and salt & pepper. in another small bowl lightly beat the egg and milk until just combined. in a third bowl mix together the goat cheese and monteray jack.
Stuff each pepper with the cheese mixture. roll each pepper in the cornmeal then dip in the egg mixture and then roll again in the cornmeal.
In a large frying pan heat the oil until a drop of batter sizzles. fry the peppers, turning until lightly browned, about 4 minutes. remove from oil and place on paper towels to absorb excess grease. serve hot. goes well with black bean sauce.
1 1/2 cup cornmeal (i prefer the blue cornmeal when i can find it)
1/2 cup all purpose flour
1 large egg
2 tbl spoons of milk
salt and freshly ground pepper to taste
4 poblano peppers roasted, seeded (optional...i like the additional heat), and peeled
4 tbl spoons of crumbled goat cheese
4 tbl spoons of grated monteray jack
3 cups of oil
to roast peppers
preheat oven to 350F. rub peppers with olive oil, place on a baking sheet and roast for 25 minutes. remove from the oven and place in a brown paper bag for 5 minutes to steam. cut a slit down one side of the pepper to remove the seedsand peel off outer skin.
In a mixing bowl combine cornmeal, flour, and salt & pepper. in another small bowl lightly beat the egg and milk until just combined. in a third bowl mix together the goat cheese and monteray jack.
Stuff each pepper with the cheese mixture. roll each pepper in the cornmeal then dip in the egg mixture and then roll again in the cornmeal.
In a large frying pan heat the oil until a drop of batter sizzles. fry the peppers, turning until lightly browned, about 4 minutes. remove from oil and place on paper towels to absorb excess grease. serve hot. goes well with black bean sauce.
Sunday, December 03, 2006
chinese chicken salad
the ingredients in the salad are approximate measurements. you can add more of some and less of others as you prefer. also you can add any other ingredients that you'd like such as snow peas, shredded carrot, bean sprouts, celery etc. Experiment and find out what you like.
Dressing:
1/2 tsp. dry mustard, dissolved in 1/2 tsp. water
1 tbl. Soy sauce
3 tbl. Rice wine vinegar
2 tbl. Hoisin sauce
1 tsp. ground allspice
1 tsp. sugar
2 tbl. Oriental sesame oil
1/4 cup of corn or canola oil
Salad:
1 1/2 cups of cooked, shredded chicken or turkey
1 cup of fresh cilantro leaves
2 to 3 cups of mixed baby lettuces
1/2 red pepper, seeded and juilienned
3 scallions, sliced on the diagonal
3/4 of a cup of chow mein noodles
1/4 cup of cashews, roughly chopped
Dressing:
1/2 tsp. dry mustard, dissolved in 1/2 tsp. water
1 tbl. Soy sauce
3 tbl. Rice wine vinegar
2 tbl. Hoisin sauce
1 tsp. ground allspice
1 tsp. sugar
2 tbl. Oriental sesame oil
1/4 cup of corn or canola oil
Salad:
1 1/2 cups of cooked, shredded chicken or turkey
1 cup of fresh cilantro leaves
2 to 3 cups of mixed baby lettuces
1/2 red pepper, seeded and juilienned
3 scallions, sliced on the diagonal
3/4 of a cup of chow mein noodles
1/4 cup of cashews, roughly chopped
Sunday, November 26, 2006
Tomato Soup with Pancetta
Recipe courtesy Giada De Laurentiis
1 tablespoon olive oil
3 ounces pancetta, chopped
1 small onion, chopped
3 (3/4-inch-thick) slices rustic rye bread (each about 5 3/4 by 3 3/4 inches), cubed
6 cups canned low-salt chicken broth
1 (28-ounce) can diced tomatoes with juices
1/4 cup coarsely chopped fresh basil leaves
1/2 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper flakes
Salt and freshly ground black pepper
1/4 cup mascarpone cheese
1/4 cup sour cream
Heat the oil in a heavy large pot over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Add the onion and saute until tender, about 3 minutes. Add the bread and toss to coat with the pan drippings. Saute until the bread is crisp and golden, about 5 minutes. Add the broth, tomatoes, basil, oregano, and crushed red pepper. Bring the soup to a boil, then reduce the heat to medium-low. Cover and simmer until the flavors blend, about 10 minutes. Season soup with salt and pepper.
Stir the mascarpone and sour cream in a small bowl to blend. Ladle the soup into bowls. Spoon a dollop of the mascarpone mixture atop the soup and serve.
1 tablespoon olive oil
3 ounces pancetta, chopped
1 small onion, chopped
3 (3/4-inch-thick) slices rustic rye bread (each about 5 3/4 by 3 3/4 inches), cubed
6 cups canned low-salt chicken broth
1 (28-ounce) can diced tomatoes with juices
1/4 cup coarsely chopped fresh basil leaves
1/2 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper flakes
Salt and freshly ground black pepper
1/4 cup mascarpone cheese
1/4 cup sour cream
Heat the oil in a heavy large pot over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Add the onion and saute until tender, about 3 minutes. Add the bread and toss to coat with the pan drippings. Saute until the bread is crisp and golden, about 5 minutes. Add the broth, tomatoes, basil, oregano, and crushed red pepper. Bring the soup to a boil, then reduce the heat to medium-low. Cover and simmer until the flavors blend, about 10 minutes. Season soup with salt and pepper.
Stir the mascarpone and sour cream in a small bowl to blend. Ladle the soup into bowls. Spoon a dollop of the mascarpone mixture atop the soup and serve.
Thursday, November 23, 2006
Nestlé Toll House Chocolate Chip Pie
recipe courtsey of verybestbaking.com
have i mentioned how i love nestle's shameless "use our products" baking site? well i do. it's saved me more than once. the mini cheesecakes i posted earlier here are from there as is this recipe. they have a wide variety of products from pies to cookies to cakes...whatever your sweet tooth could want really. my family loved the pie that i made from there this thanksgiving and if you like chocolate and pie...i'm sure you will too. it's just sweet enough without being overly sweet and EASY? did i mention how frickin easy it was? my 3 year old is still upset that "somebody ate all of HIS pie!!"
Chocolate Chip Pie
Estimated Times:
Preparation - 15 min | Cooking - 55 min | Cooling Time - 15 min cooling | Yields - 8
Ingredients:
1 unbaked 9-inch (4-cup volume) deep-dish pie shell *
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Sweetened whipped cream or ice cream (optional)
Directions:
PREHEAT oven to 325° F.
BEAT eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.
BAKE for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream.
NOTES:
* If using frozen pie shell, use deep-dish style, thawed completely. Bake on baking sheet; increase baking time slightly.
have i mentioned how i love nestle's shameless "use our products" baking site? well i do. it's saved me more than once. the mini cheesecakes i posted earlier here are from there as is this recipe. they have a wide variety of products from pies to cookies to cakes...whatever your sweet tooth could want really. my family loved the pie that i made from there this thanksgiving and if you like chocolate and pie...i'm sure you will too. it's just sweet enough without being overly sweet and EASY? did i mention how frickin easy it was? my 3 year old is still upset that "somebody ate all of HIS pie!!"
Chocolate Chip Pie
Estimated Times:
Preparation - 15 min | Cooking - 55 min | Cooling Time - 15 min cooling | Yields - 8
Ingredients:
1 unbaked 9-inch (4-cup volume) deep-dish pie shell *
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Sweetened whipped cream or ice cream (optional)
Directions:
PREHEAT oven to 325° F.
BEAT eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.
BAKE for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream.
NOTES:
* If using frozen pie shell, use deep-dish style, thawed completely. Bake on baking sheet; increase baking time slightly.
Monday, August 28, 2006
Chipotle Butter
recipe courtsey of bobby flay
i had this on my steak last night and wow was it good. it'd also be good on any number of things of course all i can come with at the moment is a spoon...it is that good.
8 tablespoons (1 stick) of unsalted butter
1 canned chipotle, stemmed
1 garlic clove
2 tablespoons chopped red onion
salt and freshly ground pepper
in a food processor, combine the butter, chipolte, garlic, onion, and salt and pepper to taste. process until completely mixed. spread the butter in a cylinder shape about 1 inch in diameter along the long side of a sheet of parchment or wax paper (don't tell bobby i used plastic wrap.), leaving a 1-inch border. roll up the butter in the paper to form a log. refrigerate for at least 30 minutes. May be refrigerated for up to 3 days or frozen.
makes 1 cup.
i had this on my steak last night and wow was it good. it'd also be good on any number of things of course all i can come with at the moment is a spoon...it is that good.
8 tablespoons (1 stick) of unsalted butter
1 canned chipotle, stemmed
1 garlic clove
2 tablespoons chopped red onion
salt and freshly ground pepper
in a food processor, combine the butter, chipolte, garlic, onion, and salt and pepper to taste. process until completely mixed. spread the butter in a cylinder shape about 1 inch in diameter along the long side of a sheet of parchment or wax paper (don't tell bobby i used plastic wrap.), leaving a 1-inch border. roll up the butter in the paper to form a log. refrigerate for at least 30 minutes. May be refrigerated for up to 3 days or frozen.
makes 1 cup.
Sunday, August 27, 2006
Crunchy Parmesan Chicken Tenders
Recipe courtesy Giada De Laurentiis
i have a two year old and like most children his age he could live off chicken nuggets. i don't want to get him in the habit of having me cook a seperate meal so one night i tried these. he loved them and so did i.
4 tablespoons plus 1/2 cup extra-virgin olive oil
1 cup buttermilk
1 1/2 pounds chicken tenders (about 18)
3 large garlic cloves, minced
1/2 teaspoon salt
3 tablespoons balsamic vinegar
Freshly ground black pepper
1 1/4 cups freshly grated Parmesan
3/4 cup Italian-style seasoned bread crumbs
Preheat the oven to 500 degrees F.
Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.
Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.
Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.
Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.
*you can use whatever sauce you'd like for dipping. i mixed up a black pepper mayo for mine.
i have a two year old and like most children his age he could live off chicken nuggets. i don't want to get him in the habit of having me cook a seperate meal so one night i tried these. he loved them and so did i.
4 tablespoons plus 1/2 cup extra-virgin olive oil
1 cup buttermilk
1 1/2 pounds chicken tenders (about 18)
3 large garlic cloves, minced
1/2 teaspoon salt
3 tablespoons balsamic vinegar
Freshly ground black pepper
1 1/4 cups freshly grated Parmesan
3/4 cup Italian-style seasoned bread crumbs
Preheat the oven to 500 degrees F.
Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.
Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.
Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.
Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.
*you can use whatever sauce you'd like for dipping. i mixed up a black pepper mayo for mine.
Orecchiette with Toasted Breadcrumbs
Recipe courtesy Giada De Laurentiis
i can't say enough about this one. COOK it...EAT it...ENJOY!!!
1 pound dried orecchiette or other small shaped pasta
3/4 cup extra-virgin olive oil
2/3 cup Italian seasoned dried bread crumbs
Sea salt and freshly ground black pepper
1/4 cup grated Parmesan
1 cup finely chopped prosciutto
2 tablespoons chopped fresh parsley leaves (i actually use chopped fresh spinach mostly b/c i need the iron.)
In a large pot, bring to a boil 6 quarts of salted water. Cook pasta until al dente, about 8 minutes.
Meanwhile, in a medium-sized saute pan, heat the oil until warm. Since the bread crumbs will cook quickly, you don't want to add them into a hot pan, otherwise they can burn. Add the breadcrumbs and stir constantly. Season lightly with salt and pepper since flavored bread crumbs may already have seasoning. Saute for about 2 minutes. Remove from heat and set aside.
Drain pasta in a colander. Working quickly, add pasta to the saute pan and stir to combine. Add Parmesan and the chopped prosciutto. Mix thoroughly. Pour into large serving bowl and garnish with chopped parsley.
i can't say enough about this one. COOK it...EAT it...ENJOY!!!
1 pound dried orecchiette or other small shaped pasta
3/4 cup extra-virgin olive oil
2/3 cup Italian seasoned dried bread crumbs
Sea salt and freshly ground black pepper
1/4 cup grated Parmesan
1 cup finely chopped prosciutto
2 tablespoons chopped fresh parsley leaves (i actually use chopped fresh spinach mostly b/c i need the iron.)
In a large pot, bring to a boil 6 quarts of salted water. Cook pasta until al dente, about 8 minutes.
Meanwhile, in a medium-sized saute pan, heat the oil until warm. Since the bread crumbs will cook quickly, you don't want to add them into a hot pan, otherwise they can burn. Add the breadcrumbs and stir constantly. Season lightly with salt and pepper since flavored bread crumbs may already have seasoning. Saute for about 2 minutes. Remove from heat and set aside.
Drain pasta in a colander. Working quickly, add pasta to the saute pan and stir to combine. Add Parmesan and the chopped prosciutto. Mix thoroughly. Pour into large serving bowl and garnish with chopped parsley.
mini cheesecakes
need a quick, easy, and delicious dessert? you can't beat these. i've made them many times and they disappear in minutes. also they work well with splenda...but i recommend using just under half a cup.
36 vanilla wafers
1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE®™ Real Semi-Sweet Morsels, divided (you can use any flavor chip you like)
2 pkgs. (8 oz. each) cream cheese, at room temperature
1/2 cup granulated sugar
2 tablespoons all-purpose flour
2 large eggs
1 teaspoon vanilla extract
PREHEAT oven to 350° F. Place 36 2-inch foil bake cups (if you can't find the foil cups, regular paper ones placed in a muffin pan will work) on baking sheet(s) with sides. Place one vanilla wafer, flat-side down, on bottom of each cup. Place 5 to 6 Chocolate Morsels on top of each wafer.
BEAT cream cheese, sugar and flour in large mixer bowl until creamy. Add eggs and vanilla extract; beat well. Spoon heaping tablespoon of cream cheese mixture into each bake cup.
BAKE for 15 to 17 minutes or until just set and not browned. Remove from oven to wire rack. While still warm, top cheesecakes with remaining Chocolate Morsels. Morsels will soften but will retain shape. Cool completely. Cover and refrigerate.
36 vanilla wafers
1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE®™ Real Semi-Sweet Morsels, divided (you can use any flavor chip you like)
2 pkgs. (8 oz. each) cream cheese, at room temperature
1/2 cup granulated sugar
2 tablespoons all-purpose flour
2 large eggs
1 teaspoon vanilla extract
PREHEAT oven to 350° F. Place 36 2-inch foil bake cups (if you can't find the foil cups, regular paper ones placed in a muffin pan will work) on baking sheet(s) with sides. Place one vanilla wafer, flat-side down, on bottom of each cup. Place 5 to 6 Chocolate Morsels on top of each wafer.
BEAT cream cheese, sugar and flour in large mixer bowl until creamy. Add eggs and vanilla extract; beat well. Spoon heaping tablespoon of cream cheese mixture into each bake cup.
BAKE for 15 to 17 minutes or until just set and not browned. Remove from oven to wire rack. While still warm, top cheesecakes with remaining Chocolate Morsels. Morsels will soften but will retain shape. Cool completely. Cover and refrigerate.
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