4 chicken breasts, frozen
1 envelope of taco seasoning
Put the chicken in the crockpot
Sprinkle the taco seasoning over the chicken
Set on high for 4 hours
Shred with a fork and put on your tacos
Showing posts with label component. Show all posts
Showing posts with label component. Show all posts
Tuesday, October 22, 2013
Brine recipe
1 cup kosher (or sea) salt
2 cups maple syrup
1 gallon water
1 "bunch" fresh rosemary- I used dried- about 1/2 tablespoon
1 tablespoon dried thyme
10 cloves garlic- crushed with paper on
2 cups apple cider
1/2 tablespoon sage
2 cups maple syrup
1 gallon ice water
Combine 1 gal. water, salt, rosemary. sage, thyme, maple syrup and garlic in a large pot. Bring to a boil to dissolve salt (stir as necessary). Remove from heat and cool to roomish temperature.
Add to cooled mixture the one gallon ice water and 2 cups cider.
Submerge the turkey (if it was frozen, make sure it's thawed) in the brine overnight, or about 1 hour per pound of meat. Make sure cavity is filled- you may want to do this with the breast side down. Be sure to keep refrigerated; the temperature should not rise above 41 degrees.
Remove bird from brine, discard the brine and cook turkey to an internal temperature of 165 degrees. It's best to roast a brined bird, but it can be cooked in a bag.
Brined turkeys often cook about 10% faster.
2 cups maple syrup
1 gallon water
1 "bunch" fresh rosemary- I used dried- about 1/2 tablespoon
1 tablespoon dried thyme
10 cloves garlic- crushed with paper on
2 cups apple cider
1/2 tablespoon sage
2 cups maple syrup
1 gallon ice water
Combine 1 gal. water, salt, rosemary. sage, thyme, maple syrup and garlic in a large pot. Bring to a boil to dissolve salt (stir as necessary). Remove from heat and cool to roomish temperature.
Add to cooled mixture the one gallon ice water and 2 cups cider.
Submerge the turkey (if it was frozen, make sure it's thawed) in the brine overnight, or about 1 hour per pound of meat. Make sure cavity is filled- you may want to do this with the breast side down. Be sure to keep refrigerated; the temperature should not rise above 41 degrees.
Remove bird from brine, discard the brine and cook turkey to an internal temperature of 165 degrees. It's best to roast a brined bird, but it can be cooked in a bag.
Brined turkeys often cook about 10% faster.
Hot Crab Dip
1 (8 oz.) pkg cream cheese, softened
8 oz. imitation flake-style crab meat (run fingers through it to break it up a bit and to flake it up)
2 T. chopped onion
1 T. Worcestershire sauce
1 T. milk
1 1/2 t. horseradish sauce
1/2 c. grated cheddar cheese
1/4 t. salt
1/4 t. pepper
sliced almonds
Combine all but cheddar and almonds. Spread in an 8x8-inch pan. Sprinkle with cheddar and almonds. Bake at 375 F for 15 minutes. Serve with crackers.
Can double the recipe and bake in a 13x9x2-inch pan.
8 oz. imitation flake-style crab meat (run fingers through it to break it up a bit and to flake it up)
2 T. chopped onion
1 T. Worcestershire sauce
1 T. milk
1 1/2 t. horseradish sauce
1/2 c. grated cheddar cheese
1/4 t. salt
1/4 t. pepper
sliced almonds
Combine all but cheddar and almonds. Spread in an 8x8-inch pan. Sprinkle with cheddar and almonds. Bake at 375 F for 15 minutes. Serve with crackers.
Can double the recipe and bake in a 13x9x2-inch pan.
Sunday, October 13, 2013
Wine cream sauce
2 tbsp. shallots, minced
2 cloves garlic, minced
8 tbsp. butter, melted
1 tbsp. fresh Italian parsley, minced
1 tbsp. Wondra or plain flour
1/4 cup white Chianti or Chablis (or other white wine)
1 cup heavy cream
dash of cayenne pepper
dash of paprika
Heat a few tablespoons of the butter in a skillet and saute the shallots, garlic and parsley until softened, about 5 minutes. Sprinkle the flour over all lightly.
Whisk in the wine, stirring constantly. Simmer until wine has reduced and is nearly all absorbed (5-10 minutes).
Pour in the cream and simmer over low heat until sauce is thick and creamy, about 6-8 minutes.
Season to taste with salt and pepper; stir in remaining butter.
Serve garnished with a sprinkling of parsley and paprika for extra color.
Use this sauce to dress up chicken, fish and vegetables.
Makes about 1 cup of sauce.
Note: If sauce is too thin, add a little more flour or simmer until desired consistency. If sauce is too thick, thin with a little cream or chicken broth
2 cloves garlic, minced
8 tbsp. butter, melted
1 tbsp. fresh Italian parsley, minced
1 tbsp. Wondra or plain flour
1/4 cup white Chianti or Chablis (or other white wine)
1 cup heavy cream
dash of cayenne pepper
dash of paprika
Heat a few tablespoons of the butter in a skillet and saute the shallots, garlic and parsley until softened, about 5 minutes. Sprinkle the flour over all lightly.
Whisk in the wine, stirring constantly. Simmer until wine has reduced and is nearly all absorbed (5-10 minutes).
Pour in the cream and simmer over low heat until sauce is thick and creamy, about 6-8 minutes.
Season to taste with salt and pepper; stir in remaining butter.
Serve garnished with a sprinkling of parsley and paprika for extra color.
Use this sauce to dress up chicken, fish and vegetables.
Makes about 1 cup of sauce.
Note: If sauce is too thin, add a little more flour or simmer until desired consistency. If sauce is too thick, thin with a little cream or chicken broth
Hot bacon dip
8-12 oz. cream cheese
1 cup mayo
1 cup swiss cheese, shredded (I subbed sharp cheddar but it made a lot of oil when heated that had to be drained off)
4 green onions, chopped
Bacon, cooked & drained & chopped
Process all ingredients in a food processor. Bake at 350 for 25-30 minutes or until melty. Drain oil if any separation occurs.
Serve with crackers, chips, bread, or cut veggies.
1 cup mayo
1 cup swiss cheese, shredded (I subbed sharp cheddar but it made a lot of oil when heated that had to be drained off)
4 green onions, chopped
Bacon, cooked & drained & chopped
Process all ingredients in a food processor. Bake at 350 for 25-30 minutes or until melty. Drain oil if any separation occurs.
Serve with crackers, chips, bread, or cut veggies.
Milk chocolate frosting for brownies
3 tablespoons butter
1 1/2 cups powdered sugar
2 tablespoons milk
2 tablespoons cocoa
1 teaspoon vanilla
Melt butter in a small saucepan. Add cocoa and remove pan from heat. Stir in remaining ingredients until smooth. Immediately spread over brownies.
1 1/2 cups powdered sugar
2 tablespoons milk
2 tablespoons cocoa
1 teaspoon vanilla
Melt butter in a small saucepan. Add cocoa and remove pan from heat. Stir in remaining ingredients until smooth. Immediately spread over brownies.
Friday, October 11, 2013
Seven layer dip
1 1/2 pounds ground beef
1 (16 ounce) can refried beans
4 cups shredded Cheddar-Monterey Jack cheese blend
1 (8 ounce) container sour cream
1 cup guacamole
1 cup salsa
1 (2.25 ounce) can black olives, chopped
1/2 cup chopped tomatoes
1/2 cup chopped green onions
In a large skillet, brown ground beef. Set aside to drain and cool to room temperature.
Spread the beans into the bottom of a 9x13 inch serving tray that is about 1 1/2 inches deep. Sprinkle 2 cups of shredded cheese on top of beans. Sprinkle beef on top of cheese. Spread sour cream very slowly on top of beef. Spread guacamole on top of sour cream. Pour salsa over guacamole and spread evenly. Sprinkle remaining shredded cheese. Sprinkle black olives, tomatoes, and green onions on top.
You can serve this dish immediately, or refrigerate it over night and serve cold. I think it tastes better at room temperature.
1 (16 ounce) can refried beans
4 cups shredded Cheddar-Monterey Jack cheese blend
1 (8 ounce) container sour cream
1 cup guacamole
1 cup salsa
1 (2.25 ounce) can black olives, chopped
1/2 cup chopped tomatoes
1/2 cup chopped green onions
In a large skillet, brown ground beef. Set aside to drain and cool to room temperature.
Spread the beans into the bottom of a 9x13 inch serving tray that is about 1 1/2 inches deep. Sprinkle 2 cups of shredded cheese on top of beans. Sprinkle beef on top of cheese. Spread sour cream very slowly on top of beef. Spread guacamole on top of sour cream. Pour salsa over guacamole and spread evenly. Sprinkle remaining shredded cheese. Sprinkle black olives, tomatoes, and green onions on top.
You can serve this dish immediately, or refrigerate it over night and serve cold. I think it tastes better at room temperature.
Kale & Swiss Chard pesto
1 bunch kale (can sub. spinach)
1/2 bunch Swiss chard
1-2 garlic scapes or 2-3 cloves garlic
1 small can artichoke hearts
zest of 1 lemon
juice of 1/2 lemon
salt & pepper to taste.
approx. 3/4 cup olive oil
Combine all ingredients in a food processor, adding the oil while processing. Process till it's a good pesto consistency, adding more or less olive oil as needed.
Toss pesto w/ pasta, diced tomatos, & feta cheese
(I omitted the artichokes, tomatos & cheese & still enjoyed it.)
Homemade tortillas
Mix together these ingredients:
2 Cups all-purpose flour
1 1/2 tsp baking powder
1 tsp salt
2 tsp vegetable oil
It's gonna be dry and crumbly, but that's perfectly normal. Just try to incorporate the oil into the flour/salt/baking powder mixture.
For this step, you'll need:
3/4 Cup warm milk.
I used my skillet to warm it up, because I only have one saucepan, and it's in the fridge holding tuna chowder right now.
It doesn't really matter how you warm up the milk, just don't overdo it. You don't want to burn the milk to the bottom of your pan/make it all frothy and hot, because...that's just not what you want for tortillas.
Add the warm milk about 1/4 Cup at a time. Mix after each addition: this allows the milk to get well mixed in before things get soggy.
You'll end up with a sticky ball of goo.
This is perfectly okay.
Don't worry.
Just keep on reading.
Knead your dough for a full five minutes on a floured surface, such as a clean counter or a bread board.
Next, you'll want to put the dough in a bowl and cover it with a damp cloth. Let it sit for a full 20 minutes. If you skimp on this step, your dough will be obnoxious, tough, rubbery, and you'll never roll the dough into tortillas. Don't skimp on this step!
After you've let it sit for 20 minutes, take the dough and cut/rip it into 8 equal pieces. Roll these pieces into balls in your hands, and put them on a plate. Make sure they're not touching, and cover them with that same damp cloth you used in the last step. Let them sit an additional 10 minutes.
On a floured surface, pat your balls of dough into little disks about 4" in diameter.
Then take your rolling pin, (no matter how retro it looks,) and roll out your patties into 8" rounds, starting from the middle and moving out. This can take some practice, but if your tortillas aren't round, really, nobody cares. They'll just be impressed enough by your mad culinary endeavors in the first place. Blinded by the light of your expertise, even.
Take a big pan, preferably cast iron, but obviously mine isn't...so...really, any pan, and heat it up. Keep it dry - don't add oil or anything. Slap your tortillas in there for about 30 seconds per side, or less, depending on how hot your pan is. They'll start to puff up and get big bubbles when they're done. Keep the cooked ones warm in a cloth towel until you're ready to eat them!
They keep well in the fridge for a few days, wrapped in foil/etc. Reheat them any way you like, but I personally like putting them in foil in the oven for a few minutes until they're nice and warm.
2 Cups all-purpose flour
1 1/2 tsp baking powder
1 tsp salt
2 tsp vegetable oil
It's gonna be dry and crumbly, but that's perfectly normal. Just try to incorporate the oil into the flour/salt/baking powder mixture.
For this step, you'll need:
3/4 Cup warm milk.
I used my skillet to warm it up, because I only have one saucepan, and it's in the fridge holding tuna chowder right now.
It doesn't really matter how you warm up the milk, just don't overdo it. You don't want to burn the milk to the bottom of your pan/make it all frothy and hot, because...that's just not what you want for tortillas.
Add the warm milk about 1/4 Cup at a time. Mix after each addition: this allows the milk to get well mixed in before things get soggy.
You'll end up with a sticky ball of goo.
This is perfectly okay.
Don't worry.
Just keep on reading.
Knead your dough for a full five minutes on a floured surface, such as a clean counter or a bread board.
Next, you'll want to put the dough in a bowl and cover it with a damp cloth. Let it sit for a full 20 minutes. If you skimp on this step, your dough will be obnoxious, tough, rubbery, and you'll never roll the dough into tortillas. Don't skimp on this step!
After you've let it sit for 20 minutes, take the dough and cut/rip it into 8 equal pieces. Roll these pieces into balls in your hands, and put them on a plate. Make sure they're not touching, and cover them with that same damp cloth you used in the last step. Let them sit an additional 10 minutes.
On a floured surface, pat your balls of dough into little disks about 4" in diameter.
Then take your rolling pin, (no matter how retro it looks,) and roll out your patties into 8" rounds, starting from the middle and moving out. This can take some practice, but if your tortillas aren't round, really, nobody cares. They'll just be impressed enough by your mad culinary endeavors in the first place. Blinded by the light of your expertise, even.
Take a big pan, preferably cast iron, but obviously mine isn't...so...really, any pan, and heat it up. Keep it dry - don't add oil or anything. Slap your tortillas in there for about 30 seconds per side, or less, depending on how hot your pan is. They'll start to puff up and get big bubbles when they're done. Keep the cooked ones warm in a cloth towel until you're ready to eat them!
They keep well in the fridge for a few days, wrapped in foil/etc. Reheat them any way you like, but I personally like putting them in foil in the oven for a few minutes until they're nice and warm.
enchilada sauce
3 tablespoons vegetable oil
1 tablespoon flour
1/4 cup chili powder
2 cups chicken stock
10 ounces tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.
I have only found tomato paste in 6oz and 12oz cans, so I use 12oz and add a teeny bit more stock if it's too thick. Roast a chicken, use the bones to make chicken stock, and shred the meat...bam, you have ingredients for homemade enchilada sauce AND chicken quesadillas, enchiladas, or flatuas!
1 tablespoon flour
1/4 cup chili powder
2 cups chicken stock
10 ounces tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.
I have only found tomato paste in 6oz and 12oz cans, so I use 12oz and add a teeny bit more stock if it's too thick. Roast a chicken, use the bones to make chicken stock, and shred the meat...bam, you have ingredients for homemade enchilada sauce AND chicken quesadillas, enchiladas, or flatuas!
Subscribe to:
Posts (Atom)