Described as, "Rich and Sultry, Plump yet Shapely - Experience this Classic Feast Day Celebrity" - Sounds more like a person than an entree, doesn't it?
Yellow Corn Tortillas 16-18
Ground Meat, Turkey or Veggie Substitute 2lbs.
Large yellow onion chopped medium
3 cloves of garlic
1/4 Cup of chopped Cilantro or Parsley
1 Tbls. Spicy paprika plus powdered Chipotle (or to taste)
Salt & Pepper
For the cooking oil we use combo of corn oil-butter or lard. Use what you like.
Enchilada Sauce (use our recipe link here) or we also like Las Palmas (can)
1 large can diced tomatoes
Longhorn Cheddar Cheese cut to 2” sticks
Monterey Jack Cheese cut to 2” sticks
Cheese grated large
1 cup chopped scallions
1 large can of sliced black olives (drained)
2 avocados diced
1 head Iceberg Lettuce shredded
3 fresh tomatoes sliced thin
This is a great dish to make with family or friends helping and sipping some zesty Margaritas...
Start by adding some cooking oil in a large skillet on medium heat and add the chopped yellow onion...as it turns translucent add the ground meat, turkey or substitute...add the garlic and the spices and cook until nicely browned. Remove to drain on kitchen paper. When ready to use, add the chopped cilantro or parsley and place in bowl on the assembly line. Now prepare the other bowls filled with the following ingredients...Cheddar & Monterey cheese sticks, chopped scallions, black olives sliced, avocados diced, iceberg lettuce shredded and fresh tomatoes sliced.
Now the process begins. You will need two skillets, one you will already have with the remains of cooking the meat. In this pan add the 4 cups of sauce or 2 cans of Las Palmas and the large can of diced tomatoes. Heat this to simmer. In another skillet add cooking oil to fill bottom by 1/4” and heat to slightly smoking. Now take the tortillas, one at a time and dip them into the sauce tenderly with tongs and then BE CAREFUL and step back and put the tortilla in the hot oil for only ten seconds and then delicately place in a non-reactive baking dish. (this can be tricky and takes a little time to get it right) Now it is ready to fill with each ingredient in the assembly line. Do not pack too tightly and roll so that the seam is toward the bottom.
When the enchiladas are all filled take the remains of the sauce and add additional diced tomatoes if needed. Taste for spices S &P and the pour over the enchiladas finishing off with a generous sprinkling of cheese. Now these can sit in the refrigerator until 1 hr. before serving or just pop them in a 350 oven covered with foil and bake for 45 minutes. Remove foil and bake for another 10 minutes to create a slightly brown & bubbly finish.
To Serve we have all the classic accompaniments ... Rich chili beans, Spanish Rice, Sour Cream, Chopped Cilantro.
Sunday, October 11, 2009
Thursday, October 8, 2009
Icing for Cookies 2
o 1/2 cup butter, melted
o 2 cups confectioners' sugar
o 1 teaspoon vanilla extract
o 4 teaspoons hot water
1. Mix butter, powdered sugar and vanilla together. Add teaspoons of hot water until you reach your desired consistency for spreadable icing.
2. Spread icing over the cooled Sour Cream Cookies.
o 2 cups confectioners' sugar
o 1 teaspoon vanilla extract
o 4 teaspoons hot water
1. Mix butter, powdered sugar and vanilla together. Add teaspoons of hot water until you reach your desired consistency for spreadable icing.
2. Spread icing over the cooled Sour Cream Cookies.
Sugar Cookie Icing 1
o 1 cup confectioners' sugar
o 2 teaspoons milk
o 2 teaspoons light corn syrup
o 1/4 teaspoon almond extract
o assorted food coloring
1. In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.
o 2 teaspoons milk
o 2 teaspoons light corn syrup
o 1/4 teaspoon almond extract
o assorted food coloring
1. In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.
Guiltless French Fries
The reason that they are low-fat is because the potatoes are oven-baked. Carbohydrates are not your enemy as long as you know how to use them as energy. You will need to cut potatoes into thin French fry style strips.
In a bowl, whip some egg white until it’s foamy and add some black pepper into the mixture. All the mixtures to the potatoes and coat evenly. Spread the potatoes on a non stick cookie sheet in a single layer so that it’s not overlapping.
Cook until all the potatoes are crispy and brown (about 30-35 minutes at 450 degrees).
In a bowl, whip some egg white until it’s foamy and add some black pepper into the mixture. All the mixtures to the potatoes and coat evenly. Spread the potatoes on a non stick cookie sheet in a single layer so that it’s not overlapping.
Cook until all the potatoes are crispy and brown (about 30-35 minutes at 450 degrees).
Sunday, October 4, 2009
Rich Macaroni and Cheese - Tastefully Simple
* 2-1/2 cups uncooked elbow macaroni
* 6 tablespoons butter, divided
* 1/4 cup all-purpose flour
* 1 teaspoon salt
* 1 teaspoon sugar
* 2 cups milk
* 8 ounces process American cheese (Velveeta), cubed
* 1-1/3 cups 4% cottage cheese
* 2/3 cup sour cream
* 2 cups (8 ounces) shredded sharp cheddar cheese
* 1-1/2 cups soft bread crumbs
* Cook macaroni according to package directions; drain. Place in a greased 2-1/2-qt. baking dish. In a saucepan, melt 4 tablespoons butter. Stir in the flour, salt and sugar until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
* Reduce heat; stir in American cheese until melted. Stir in cottage cheese and sour cream. Pour over macaroni. Sprinkle with cheddar cheese. Melt remaining butter and toss with bread crumbs; sprinkle over top.
* Bake, uncovered, at 350° for 30 minutes or until golden brown. Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 cup) equals 508 calories, 31 g fat (20 g saturated fat), 101 mg cholesterol, 1,109 mg sodium, 33 g carbohydrate, 1 g fiber, 23 g protein.
* 6 tablespoons butter, divided
* 1/4 cup all-purpose flour
* 1 teaspoon salt
* 1 teaspoon sugar
* 2 cups milk
* 8 ounces process American cheese (Velveeta), cubed
* 1-1/3 cups 4% cottage cheese
* 2/3 cup sour cream
* 2 cups (8 ounces) shredded sharp cheddar cheese
* 1-1/2 cups soft bread crumbs
* Cook macaroni according to package directions; drain. Place in a greased 2-1/2-qt. baking dish. In a saucepan, melt 4 tablespoons butter. Stir in the flour, salt and sugar until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
* Reduce heat; stir in American cheese until melted. Stir in cottage cheese and sour cream. Pour over macaroni. Sprinkle with cheddar cheese. Melt remaining butter and toss with bread crumbs; sprinkle over top.
* Bake, uncovered, at 350° for 30 minutes or until golden brown. Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 cup) equals 508 calories, 31 g fat (20 g saturated fat), 101 mg cholesterol, 1,109 mg sodium, 33 g carbohydrate, 1 g fiber, 23 g protein.
Turkey Pot Pie (Tastefully Simple)
* 2 medium potatoes, peeled and cut into 1-inch pieces
* 3 medium carrots, cut into 1-inch slices
* 1 medium onion, chopped
* 1 celery rib, diced
* 2 tablespoons butter
* 1 tablespoon olive oil
* 6 tablespoons all-purpose flour
* 3 cups chicken broth
* 4 cups cubed cooked turkey
* 2/3 cup frozen peas
* 1/2 cup plus 1 tablespoon heavy whipping cream, divided
* 1 tablespoon minced fresh parsley
* 1 teaspoon garlic salt
* 1/4 teaspoon pepper
* 1 package (15 ounces) refrigerated pie pastry
* 1 egg
* In a Dutch oven, saute the potatoes, carrots, onion and celery in butter and oil until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the turkey, peas, 1/2 cup cream, parsley, garlic salt and pepper.
* Spoon into two ungreased 9-in. pie plates. Roll out pastry to fit top of each pie; place over filling. Trim, seal and flute edges. Cut out a decorative center or cut slits in pastry. In a small bowl, whisk egg and remaining cream; brush over pastry.
* Cover and freeze one potpie for up to 3 months. Bake the remaining potpie at 375° for 40-45 minutes or until golden brown. Let stand for 10 minutes before cutting.
* To use frozen potpie: Remove from the freezer 30 minutes before baking. Cover edges of crust loosely with foil; place on a baking sheet. Bake at 425° for 30 minutes. Reduce heat to 350°; remove foil. Bake 55-60 minutes longer or until golden brown. Yield: 2 pies (6 servings each).
* 3 medium carrots, cut into 1-inch slices
* 1 medium onion, chopped
* 1 celery rib, diced
* 2 tablespoons butter
* 1 tablespoon olive oil
* 6 tablespoons all-purpose flour
* 3 cups chicken broth
* 4 cups cubed cooked turkey
* 2/3 cup frozen peas
* 1/2 cup plus 1 tablespoon heavy whipping cream, divided
* 1 tablespoon minced fresh parsley
* 1 teaspoon garlic salt
* 1/4 teaspoon pepper
* 1 package (15 ounces) refrigerated pie pastry
* 1 egg
* In a Dutch oven, saute the potatoes, carrots, onion and celery in butter and oil until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the turkey, peas, 1/2 cup cream, parsley, garlic salt and pepper.
* Spoon into two ungreased 9-in. pie plates. Roll out pastry to fit top of each pie; place over filling. Trim, seal and flute edges. Cut out a decorative center or cut slits in pastry. In a small bowl, whisk egg and remaining cream; brush over pastry.
* Cover and freeze one potpie for up to 3 months. Bake the remaining potpie at 375° for 40-45 minutes or until golden brown. Let stand for 10 minutes before cutting.
* To use frozen potpie: Remove from the freezer 30 minutes before baking. Cover edges of crust loosely with foil; place on a baking sheet. Bake at 425° for 30 minutes. Reduce heat to 350°; remove foil. Bake 55-60 minutes longer or until golden brown. Yield: 2 pies (6 servings each).
Easy Bubble Pizza
* 1-1/2 pounds ground beef
* 1 can (15 ounces) pizza sauce
* 2 tubes (12 ounces each) refrigerated buttermilk biscuits
* 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
* 1 cup (4 ounces) shredded cheddar cheese
ADD ADDITIONAL VEGETABLES AS DESIRED
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in pizza sauce. Cut each biscuit into quarters; place in a greased 13-in. x 9-in. baking dish. Top with the beef mixture.
Bake, uncovered, at 400° for 20 minutes. Sprinkle with cheeses. Bake 5-10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving. Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 piece) equals 356 calories, 16 g fat (8 g saturated fat), 73 mg cholesterol, 730 mg sodium, 25 g carbohydrate, 1 g fiber, 28 g protein.
* 1 can (15 ounces) pizza sauce
* 2 tubes (12 ounces each) refrigerated buttermilk biscuits
* 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
* 1 cup (4 ounces) shredded cheddar cheese
ADD ADDITIONAL VEGETABLES AS DESIRED
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in pizza sauce. Cut each biscuit into quarters; place in a greased 13-in. x 9-in. baking dish. Top with the beef mixture.
Bake, uncovered, at 400° for 20 minutes. Sprinkle with cheeses. Bake 5-10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving. Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 piece) equals 356 calories, 16 g fat (8 g saturated fat), 73 mg cholesterol, 730 mg sodium, 25 g carbohydrate, 1 g fiber, 28 g protein.
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