Sunday, November 28, 2010

Baked Chicken Taquitos

These are a great easy dinner.  They would also work well as appetizers.

Baked Chicken Taquitos

1/3 c (3 oz) cream cheese, softened
1/4 c salsa verde
1 T fresh lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1 clove garlic
3 T fresh cilantro, chopped
1 green onion, chopped
2 c cooked, chopped chicken (or black beans)
1 c pepperjack cheese, grated
12 small corn tortillas
sea salt
olive oil

1) Preheat oven to 425 deg; spray baking sheet with oil.
2) In a medium bowl, mix together cream cheese, salsa, lime juice, cumin, chili powder, onion powder, garlic, cilantro, green onion, chicken, and cheese.
3) Working with a few tortillas at a time, heat tortillas in microwave for 20-30 sec; cover with damp paper towels.
4) Place 2-3 T of mixture on lower third of tortilla; roll tightly.
5) Place seam-side down on baking sheet; don't allow taquitos to touch.
6) Spray tops lightly with oil; sprinkle with sea salt.
7) Bake for 15-20 mins or until crisp.
8) Serve with more salsa and sour cream.

Homemade Whipped Cream

Homemade Whipped Cream

1 c cream
1/4 c sugar
1 tsp vanilla

Combine ingredients; beat until mixture reaches desired consistency.

Hot Fudge Brownie Cake

My friend Carrie was the person who introduced me to this kind of cake.  Her recipe was a secret, so I had to google to find this one from Southern Living.  This cake HAS to be served warm with ice cream.

Hot Fudge Brownie Cake

1 c flour
1/4 c + 2 T unsweetened cocoa, divided
2 tsp baking powder
1/4 tsp salt
1 1/4 c sugar, divided
1/2 c milk, room temperature
3 T oil
1 tsp vanilla
1/2 c packed brown sugar
1 1/2 c boiling water

1) Preheat oven to 350 deg.
2) Stir together flour, 2 T cocoa, baking powder, salt, and 3/4 c sugar in a large bowl.
3) Stir in milk, oil and vanilla; spread batter in a lightly greased 8-in square pan.
4) Combine brown sugar, 1/4 c cocoa, and 1/2 c sugar in a small bowl; sprinkle over batter.
5) Using a spoon, drizzle boiling water over batter (do not stir).
6) Bake for 45 mins or until a cake layer forms on top and layer springs back when touched.
7) Let cool on wire rack for 25 mins; serve immediately.


Chocolate-Cherry: Thaw 12 oz. frozen dark, sweet pitted cherries; drain and pat dry.  Sprinkle over batter.

Mocha: Sub fresh brewed coffee for boiling water.

Caramel-Pecan Monkey Bread

I cut this recipe out of Taste of Home magazine a long time ago but never got around to making it...until now.  I wish I hadn't waited so long!

A couple of tips...I stirred 4 3/4 c flour into the dough and then spread the remaining 1/4 c on the counter for kneading.  Once that was absorbed, I had to put down a bit more.  Also, between the rising and baking, my bread was overflowing the pan.  Next time, I plan to wedge the dough balls in a bit more firmly.  Also, the recipe notes that you can refrigerate the dough overnight (after kneading) and then let it sit on the counter for 30 mins before continuing with the recipe.

Caramel-Pecan Monkey Bread

2 1/4 tsp (1 pkg) active dry yeast
1/4 c warm water (110-115 deg)
1 1/4 c warm milk (110-115 deg)
1/3 c butter, melted
1/4 c sugar
2 eggs
1 tsp salt
5 c all-purpose flour

2/3 c packed brown sugar
1/4 c butter, cubed
1/4 c heavy whipping cream

3/4 c chopped pecans
1 1/2 c sugar
1 1/2 tsp ground cinnamon
1/2 c butter, melted

1) In a large bowl, dissolve yeast in water.
2) Add the milk, butter, sugar, eggs, salt and 3 c flour; beat on medium speed for 3 minutes.
3) Stir in enough remaining flour to make a firm dough.
4) Turn dough onto floured surface; knead until smooth and elastic, about 6-8 minutes.
5) Place in a greased bowl, turning once; cover and let rise until doubled, about 1 hour.
6) For caramel, bring the brown sugar, butter and cream to a boil in a small saucepan.
7) Cook and stir for 3 minutes.
8) Pour half into a greased bundt pan; sprinkle with half of the pecans.
9) Punch dough down; shape into 40 balls (about 1 1/4 in. diameter).
10) In a shallow bowl, combine sugar and cinnamon.
11) Dip balls in butter, then roll in sugar mixture.
12) Place 20 balls in the tube pan; top with remaining caramel and pecans.
13) Top with remaining balls; cover and let rise until doubled, about 45 mins.
14) Bake at 350 deg for 30-35 mins; cover loosely with foil if top browns too quickly).
15) Cool for 10 mins before inverting onto a serving plate.  Serve warm.

Tuesday, November 2, 2010

Jason's Adaption of Aunt Theresa's Potato Soup

The title says it all...  Jason is very proud of himself.

Jason's Adaptation of Aunt Theresa's Potato Soup

6 T butter, plus 2-3 T for sauteing
1/4 c flour
4 c chicken broth
3 tsp chicken bouillon
2 c heavy cream
1 tsp salt
1/2 tsp freshly ground black pepper
1 tsp basil
4-5 c diced potatoes
1 large sweet onion, chopped
1 T garlic
bacon, fried and crumbled
cheddar cheese, shredded
green onion, chopped

1) In a large saucepan, melt butter, whisk in flour and cook for 2-3 mins.
2) Whisk in stock, cream and bouillon.
3) Add basil, salt and pepper.
4) Add potatoes; simmer for 15-20 mins.
5) In the meantime, saute onions in butter until soft; add garlic and saute for an additional 30 sec.
6) Add onion/garlic mixture to soup; simmer until potatoes are fork tender.
7) Lightly mash potatoes to achieve desired consistency (optional).
8) Serve with bacon, cheese and green onions.

Lentil Vegetable Soup

This is a very tasty, hearty soup.  Fantastic with a crusty grilled cheese sandwich!

Lentil Vegetable Soup

1 1/4 c green lentils
2 large sweet onions, diced
3 leeks (white part only) diced
1/4 c olive oil
1 T kosher salt
1 1/2 tsp freshly ground black pepper
1 tsp dried thyme
1 tsp cumin
3 stalks celery, diced
4 carrots, peeled and diced
1 T minced garlic
4 c chicken stock
3 tsp chicken bouillon
1 small can tomato paste

1) In a large saucepan, cover lentils with boiling water; cover and let sit for 15 mins; drain.
2) In a large skillet, saute the onions, leeks and seasonings in olive oil for 20 mins.
3) Add celery, carrots and garlic; saute an additional 10 mins.
4) In the meantime, add stock, bouillon and tomato paste to the lentils; bring to a simmer.
5) Add the vegetables to the stock mixture; bring to a boil.
6) Reduce heat; simmer for 35-45 mins or until lentils are tender.