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Archive for August, 2012

1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
1 crushed chicken bouillon cube
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin

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**Warning this is a hot and spicy dish. If need be reduce the amount of pepper when browning beef.**

  • 2 Fresh Jalapeño Peppers
  • 1 Red Chili
  • 1 Serrano Pepper
  • 3 Chipotle Peppers in Adobo Sauce
  • 1 1/2 tbls Adobo Sauce
  • 2 Can of Medium Enchilada Sauce (homemade can be substituted but you need about 24 oz)
  • 3 Cloves of Garlic Minced
  • 1/2 White Onion Diced (Vidalia or Spanish are my favorites)
  • 8 – 10 Flour Tortillas.
  • 2 lbs of Ground beef (sirloin or buffalo if you can find it)
  • 1 bag of Shredded Mexican Cheese
  • 1 bag of Shredded Colby Cheese
  • 2 tbls of Chili Powder (Mexican style is my preference)
  • Olive oil
  • Salt
  • Pepper

Preheat oven 350 degrees

Slice up peppers and set as side. Mince chipotles. Dice Onion and finely chop Garlic.

In large sauté or frying pan bring a small amount of olive oil(just enough to coat the bottom of your pan) to temp over a medium heat. Add Beef, onions and garlic. Start browning the meat. About half way through add in the peppers, chipotles, adobo sauce, Chili powder, salt and pepper to taste. Continue to brown meat, near completion add about 6oz or half a can of enchilada sauce. Keep over heat until the sauce is reduced to a consistency you like. (I prefer mine kind of thick so I will reduce it a lot.

Take a large glass backing dish pour several ounces of sauce into the bottom, enough to pool it fairly well at the bottom. Taking tortillas, place two large spoonfuls of meat down the middle a handful of Colby cheese to taste, roll the tortilla up and place in baking dish, turning once to coat with the sauce in the dish and leaving the seam side down.

Repeat until all the ingredients are used up and the pan is full(If needed you can always use more than one pan. Fill the baking dish with the rest of the enchilada sauce or as much as it can safely hold. Cover with the Mexican cheese. Bake for 20 minutes or until cheese is golden brown. (optional you can broil it for 3 minutes to darken cheese). Remove and let rest for 10 minutes, then serve.

**Favorites are Spanish rice with peppers, beans and tomatoes added.

**To further reduce the heat. slice pepper and remove the cores along with capsaicin seeds. The peppers will still bring a lot of heat.

**Try to use a glass baking dish as metal has a tendency to dry this dish out.

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Smores Bar Cookie

  • 1/2 Cup Butter (1 stick)
  • 3/4 Cup Granulated Sugar
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 1 1/3 Cup of All Purpose Flour
  • 3/4 Cup Graham Cracker Crumbs
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 5 Milk Chocolate Bars 1.55 oz each
  • 7 Oz Marshmallow Cream

Preheat oven to 350 degrees

Whisk together flour, graham cracker crumbs, baking powder, and salt. In a large bowl beat butter and sugar until light and fluffy. Add egg and vanilla, beating well. Add flour mixture, beating until well blended. Chill dough for 30 minutes in refrigerator or 10 in freezer. Take 2/3 thirds of the dough and press into a 8×8 baking pan that has been prepare with baking or cooking spray. Arrange chocolate bars over the first layer of dough covering all of it. Spread Marshmallow creme over the chocolate bars. On wax paper spread the remaining dough into an 8×8 square, don’t worry if there are some breaks or gaps in it. Flip dough over with wax paper on top of the marshmallow creme, arranging to cover the dish, then peel wax paper off. Pressing to form if necessary. Bake for 30 – 35min for glass dish. 25 – 30min for metal.

Cool for 40 minutes and cut into bars.

*To make spreading the creme easier use two metal spoons with a glass of cold water. Keep the spoons moist as you use them to spread the creme layer out.

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Broccoli Salad

5 to 6 cups fresh broccoli florets

1/2 cup golden raisins

1/2 cup sunflower seeds

1/2 cup cooked, crumbled bacon

1/4 cup of red onion, chopped

1 cup of frozen peas, thawed

Dressing:

1 cup mayonnaise

2 T. balsamic vinegar

2 t. sugar, or to taste

Combine broccoli florets, raisins, sunflower seeds, crumbled bacon, chopped onion, and peas in a large serving bowl; toss to combine. In a separate bowl or large cup, whisk together mayonnaise, vinegar and sugar. Add dressing to the salad and toss to mix well; chill thoroughly before serving.

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3 cloves garlic, minced

1/3 cup olive oil

1/4 cup tomato sauce

2 tablespoons red wine vinegar

2 tablespoons chopped fresh basil

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

2 pounds fresh shrimp, peeled and deveined

skewers

1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.

2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

 

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1 cucumber, diced

1 avocado, diced

2 roma tomatoes, diced

3-4 slices red onion, diced

1 lime, juiced

2 t. garlic (jar=4 cloves)

2 T. jalapenos (jar-diced)

1 t. salt

It also calls for ¼ cup fresh cilantro, but I don’t care for it, so I didn’t add it.

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