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Monthly Archives: January 2009

Chili Suizas

I made something called Chili Suizas Bake the other day and it came out really awesome if you like green chili and enchiladas suizas. The recipe is courtesy of Rachael Ray and the Food network. I didn’t really modify it at all.

Chili Suizas Bake
Recipe courtesy Rachel Ray
Prep Time:
15 min
Cook Time:
25 min
Serves:
6 servings

Ingredients
* 3 large poblano peppers
* 2 tablespoons extra-virgin olive oil, 2 turns of the pan
* 2 pounds ground chicken
* 1 onion, chopped
* 1 jalapeno, seeded and finely chopped
* 4 cloves garlic, finely chopped
* 12 large or 16 medium to small tomatillos, peeled, rinsed and halved
* 1/4 cup cilantro, a handful
* 2 cups chicken stock
* 2 teaspoons honey
* Salt and pepper
* 1 lime, juiced
* 1/2 cup creme fraiche (I used sour cream)
* 3 cups lightly crushed tortilla chips –whole-grain tortilla chips, such as flax seed tortillas add
wonderful texture and flavor
* 1 cup shredded Swiss cheese, about 1/3 pound
* 1 cup shredded Monterey Jack cheese, about 1/3 pound

Directions
Heat the broiler to high. Place the poblanos under hot broiler and char until blackened an all sides, 10 to 12 minutes. Leave the door of the oven cracked to allow the steam to escape. Place the peppers in a bowl and cover tightly with plastic wrap. Allow the peppers to cool enough to handle.

While peppers char, heat extra-virgin olive oil in a high sided skillet over medium-high heat. Add chicken and lightly brown, 3 to 4 minutes. Stir in onions, jalapeno and garlic and cook to soften onions about 5 minutes. While onions cook, place tomatillos and cilantro in the food processor and process until smooth. Pour the tomatillos into the chicken mixture and stir to combine. Stir in chicken stock and honey, season with salt and pepper and simmer chili 10 minutes.

When poblano peppers are cool enough to handle, remove seeds and chop, stir into chili. Remove chili pan from heat and stir in lime juice. Add dollops of creme fraiche on top of the chili, placing spoonfuls evenly across the pan. Cover the pan with a layer of crushed chips and top with Swiss and Monterey Jack cheeses. Place under broiler until brown and bubbly. Serve from hot skillet, spooning out chili into shallow dinner bowls. TOUCHDOWN!

Poblanos

Plated:



In the Pan:

Recreation of the Glowtinis from ESPNzone at Disneyland (also the very first time I have had a whole cocktail):



Mushroom sauce for the meatloaf we had last night:

I also made brownies on the day we had the chili suizas – with white/semisweet chocolate chips:

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Posted by on January 31, 2009 in General Food, Meals!, The Bakery!

 

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Cheeseburger soup

We found a recipe for a cheeseburger soup in last month’s Better Homes and Gardens Magazine. We finally had the chance to make it so I am writing up the recipe for everyone that was interested the first time I mentioned it.

All-American Cheeseburger Soup
serves 6 (main dish servings)
477 calories, 27 grams of fat
1 lb. Ground Beef (we got 93/7 ground sirloin)
1 medium onion, chopped
1 stalk of celery, chopped
2 cloves of garlic, minced
2 tbsp all purpose flour
2 14oz cans of low sodium beef broth
2 medium potatoes, scrubbed and coarsely chopped
1 14.5oz can diced tomatoes, drained (I didn’t drain mine)
1 8oz package shredded cheddar/american cheese blend (we used colby/jack mix)
1 6oz can of tomato paste
1/4 cup of ketchup
2 tbsp dijon mustard
1 cup whole milk
Toasted buns or rolls
Cheeseburger toppings, such as pickles, onions, lettuce, mustard, and/or ketchup (optional)

Instructions
In a 4- quart dutch oven, cook beef, onion, celery, and garlic over medium heat until the meat is browned and the vegetables are tender; drain off fat. (If you use the ground sirloin, you probably wont have much fat to drain off) Sprinkle flour on beef mixture;cook and stir 2 minutes. Stir in broth and potatoes. Bring to boiling, stirring occasionally. Reduce heat, simmer for 10 minutes or until the potatoes are tender.

Stir in tomatoes, cheese, tomato paste, ketchup and mustard. Cook and stir until the cheese is melted and smooth and the soup just comes to gentle boiling. Stir in milk; heat through. Serve with toasted buns and cheeseburger toppings.

Pictures will be uploaded when we finish cooking!

Ok, so we made it and it was awesome. It is not much to look at but it was really tasty. We split the recipe in half because there were not that many people eating with us tonight. We added a bit to it to make it more flavorful as well. The pickles for a garnish are a must. Raw onions were really good as well as some crumpled bacon. We put some raw cabbage in for the “lettuce” feel. We added some Worchestershire sauce and more cheese to it as well as some cayenne for spice. It was really, really good after that! 😀

Step one: Meat and onion browning


Step two: Added potatoes.

Step three: Cheese + Tomatoes

Step four: Eating!

This is an artichoke dip that my mother in law made for the super bowl tomorrow…

I made a superbowl checkerboard cake. I’ll have more pics of the checkerboard pattern on the inside tomorrow but for now…

 
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Posted by on January 31, 2009 in General Food, Meals!

 

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Bees!

We made a beehive cake for my father in law’s birthday tomorrow and it came out adorable. We got the pan for the cake at Williams Sonoma. I got the buttercream recipe and the poured fondant glaze recipes from my cupcakes book. If anyone is interested in the recipes I can post them but for now, I wanted to get the pics up here. The bees are made of white chocolate, tinted yellow. their wings are just sugar taken to the Hard Crack stage and then spread on some parchment.

Bees:




Homemade Buttercream:

Candy wings:



Poured Fondant Glaze (Honey flavored)

Yellow Beehive Cake (Betty Crocker Moist Deluxe mix):


Completed:




Enjoy!

 
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Posted by on January 17, 2009 in The Bakery!

 

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Snowflakes and Chocolate

I decided that I wanted some cookies so I went ahead and made some of Alton Brown’s graham crackers and some chocolate chip cookies from a recipe Laurgasms gave to me. The recipe for the graham crackers is already posted here (https://jheregeats.wordpress.com/2008/11/22/baked-goods/) but I will post the recipe for the cookies. The link I was given for the recipe is: http://easypeasyrecipes.wordpress.com/2008/12/13/the-best-chocolate-chips-cookies/ When I made them, I did about a tablespoon of dough per cookie. I made them about the same size as the Nestle Toll House ones I usually make. I am working on cooking times because this recipe says to bake them at 325F for an undisclosed amount of time. I baked mine at 350F for 8-10 minutes. I wouldn’t go much farther than 10 minutes tho because they dry out in the center pretty fast. Also, I used mini chocolate chips and that seemed to work out better for me. Another friend made this same recipe with white chips and macadamia nuts which he said was super awesome.

Ingredients
2 cups plus 2 Tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, melted cooled until warm
1 c brown sugar, packed
1/2 c granulated sugar
1 large egg plus 1 yolk
2 tsp vanilla extract
1 1/2 cups semisweet chocolate chip

Directions
1. Adjust oven racks to upper & lower -middle positions; heat oven to 325. Line cookie sheets with parchment paper.
2. Whisk dry ingredients together; set aside.
3. With electric mixer, or by hand, mix butter & sugars until thoroughly combined.
4. Beat in egg, yolk and vanilla until combined.
5. Add dry ingredients; beat at low speed just until combined. Stir in chips.
6. Roll 1/2 cup dough into ball. Holding dough ball in fingertips of both hands, pull into 2 equal halves. Place formed dough onto cookie sheet, leaving room between each ball.
7. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy.
8. Cool cookies on sheets until able to lift without breaking and place on wire rack to cool.

Chocolate Chip cookies:



Graham crackers:





 
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Posted by on January 15, 2009 in The Bakery!

 

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Steak and potatoes!

I decided that I wanted a steak and some potatoes for dinner tonight. Carter was cool with it so we headed out to the store for supplies. I got a NY strip steak that I put a bit of olive oil and pepper + garlic on and I used 2lbs of red potatoes cooked with 2 cloves of garlic cut in half. When they were done, I drained them and added some butter + milk and whipped them up. The salad is just baby spinach with some very thinly sliced onion and balsamic dressing. I also made some mushrooms to go with it.. they just had some garlic, pepper, salt, and a tsp or so of balsamic for acidity. I fried them up in some olive oil and butter. The results are as follows:

Spinach salad:

Raw Steak:

Cooking Potatoes:

Completed potatoes:

Mushies:

Cooked Steak:

 
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Posted by on January 15, 2009 in General Food, Meals!

 

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Potstickers again

We made potstickers at my mother in law’s house last night and took some pretty cool pictures. I believe I have posted the recipe for them here before but I will repost it because they are that good! 😀

Perfect Potstickers
Recipe courtesy Alton Brown, 2004
Show: Good Eats
Episode: Wanton Ways

1/2 pound ground pork
1/4 cup finely chopped scallions
2 tablespoons finely chopped red bell pepper (I used a green bell pepper from my garden.)
1 egg, lightly beaten
2 teaspoons ketchup
1 teaspoon yellow mustard
2 teaspoons Worcestershire sauce
1 teaspoon light brown sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
35 to 40 small wonton wrappers
Water, for sealing wontons
3 to 4 tablespoons vegetable oil, for frying
1 1/3 cups chicken stock, divided

Preheat oven to 200 degrees F.

Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.

To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.

Filling:

Building them:

Folding:

Filled:

Cute!

Cooking:

Closeup:

Carter measuring:

These potstickers were awesome and we ended up eating all of them (there were 5 or 6 of us eating at any given time) I suggest if you are going to make them, do a double batch and freeze them for when you get hungry for potstickers. I folded them differently for this dinner and I think they came out just as good! 😀

We also did some BBQ pork buns for an appetizer!



Enjoy!! 🙂

 
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Posted by on January 8, 2009 in General Food, Meals!

 

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Manicotti

One of my wonderful friends from Australia goes by the name of Shavenewok on the interwebs. He asked me what manicotti was last night and after a long conversation and a night to sleep it over, he asked me to post my recipe. So, here is the recipe as I know it. I do not have a written recipe because it is something that I was taught how to make from when I was a really small child. I can pretty much only make it in ginormous batches but at least it freezes and reheats well!

For the Filling:
A container of ricotta cheese (in NJ i used the 3lb containers, in CA I use a 2lb container)
Parsley
salt and pepper
Garlic powder
parmesan cheese
1-2 eggs (depending on how much ricotta cheese you have – for a 2lb container I use 1 large egg usually)

Mix everything together in one bowl. I don’t have exact measurements because I do everything by taste. This means that I mix all the spices together in the bowl with the ricotta and then taste it. If it tastes like it needs more garlic or more salt or something, I add it at this point. I add the egg last so that I don’t have to taste the ricotta with a raw egg in it 😛

I use this filling in pretty much every thing I make. I can do stuffed large shell shaped pasta, ziti, and lasagna. You can also add a box of really well drained frozen and defrosted spinach to the ricotta mixture and it is delicious. On Christmas day, I made a meat sauce and used that to bake the manicotti.

Just before mixing the ricotta, put a pot of salted water on to boil. Throw in the manicotti shells and cook until they are al dente or a little bit under done. If you cook them too much, they will fall apart. They will finish baking in the oven anyway.

Once the shells are finished partially cooking, you drain them and rinse them in cold water to cool them so you can work with them. Fill each shell with ricotta. Put some tomato sauce in the bottom of a glass 13x9in pan and place the manicotti in rows in the pan. Top with more sauce and bake for 40 minutes or til the sauce starts to bubble. Add shredded mozzarella and bake til the mozzarella is melted.

I had a terrible time with my manicotti shells this time because they are like tubes and I could not get the cheese into them without splitting them. I finally split them on purpose and put 2 spoonfuls into it and folded it over and placed it seam side down in the sauce in the pan. It seemed to work ok and it was still delicious. Shells are way way easier to fill because of their shape. Ziti would just have the ricotta and the noodles all mixed together and then sauce and cheese on the top. Lasagna is basically just the same stuff with the flat noodles and layered.

I hope this helps anyone that wants to make manicotti. I know that I didn’t make it easy for you but if anyone has questions, I am always checking the site! 😀

 
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Posted by on January 6, 2009 in General Food, Meals!

 

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