Saturday, September 25, 2010
Friday, September 24, 2010
Hatch Chili Casserole
HATCH CHILI CASSEROLE
1 1/2 CUP FRESH ROASTED HATCH CHILI'S
2# HAMBURGER MEAT BROWNED & DRAINED
1 CAN RED ENCHILADA SAUCE
1 CAN MUSHROOM SOUP
1 CAN MILK
1 MED. ONION CHOPPED
1 CLOVE GARLIC CHOPPED
1 PKG. CORN TORTILLAS
1 LARGE MOON OF CHEDDAR CHEESE GRATED
1. BROWN & DRAIN MEAT, ADD ONION , GARLIC, SOUP, SAUCE, & MILK. MIX AND HEAT TILL BUBBLE STAGE IN 3QT. CASSEROLE DISH 2. LAYER CORN TORTILLAS, MEAT SAUCE MIX AND CHEESE, REPEAT LAYERS TOP WITH REST OF CHEESE. HEAT IN OVEN ON 350* FOR 30 MINUTES .
I am linking this to Foodie Friday at Designs by Gollum.
Thursday, September 23, 2010
From The Good Life
Tuesday, September 21, 2010
Pacific Rim Chicken
A couple of weeks ago Lisa posted a recipe for Pacific Rim Chicken. The flavors in this recipe are some of my favorites and as a bonus this recipe goes in the crock pot. I've mentioned before the crock pot is my friend. Especially on a Monday or any other day when I know I may not feel like cooking after work.
I prepared this recipe with chicken thighs. Until recently, I never cared much for chicken thighs. Besides their nice flavor, they're so reasonably priced. I just bought a large package at Costco for .99 cents a pound. Seriously, it doesn't get any better than that!!!
I served this with brown rice. One of the challenges with brown rice is the cooking time. I've read recently if you soak brown rice prior to cooking, it cooks much faster. After soaking mine for four hours, it cooked in about 25 minutes in the rice cooker.
1- large onion, finely chopped
1-large green bell pepper, chopped
4-5 large chicken breast halves, skin and fat removed (about 3 1/2 lbs)
1- 8oz can crushed pineapple, including juice
3/4 cup chicken broth
2 Tbsp soy sauce
1 Tbsp packed light brown sugar
2 tsp rice vinegar
1/2 tsp ground ginger
1/2 tsp salt (optional)
1/4 tsp black pepper
1 1/3 cup long-grain white rice, cooked according to package directions (I used brown rice)
In large crock pot, combine onion and green pepper. Arrange chicken over vegetables. In medium bowl, combine pineapple and juice, broth, sherry, soy sauce, brown sugar, vinegar, ginger, salt, if desired, and black pepper. Stir to mix. Pour over chicken.
Cover and cook on high 1 hour. Reduce heat to low, stir chicken into sauce, and cook an additional 5-6 hours or until chicken is done.
Remove and reserve chicken in medium bowl. Transfer liquid and vegetables to saucepan. Quickly boil down sauce, stirring frequently, to thicken slightly. Meanwhile, slice chicken meat. Arrange rice on serving platter. Arrange chicken slices over rice. Pour sauce over all.
Sunday, September 19, 2010
Lemon Blueberry Buttermilk "Pie" - SMS
I decided to use a deep dish pie pan. I like the the look of the fluted edges. I think this may have been a mistake. My pie took FOREVER to bake. My oven tends to run a little hot, so I always set the oven for about 10 minutes less than the bake time. After setting my timer for the additional 10 minutes, I read the recipe again wondering what I had done wrong. As near as I could tell, NOTHING!! Not sure how long I ended up baking this pie. I am thinking it was somewhere around 60 or 70 minutes.
When I went to cut the first piece, I couldn't cut through the crust. Ok great, now I can't do pie crust with a ready made crust either???? I think it may have had something to do with how long this pie baked. No photograph of a piece of pie because there were no pieces. The dessert worked better in a bowl. The filling is delicious, a beautiful lemon flavor that matches so well with the blueberries. I would like to try this one again.
This week's recipe was chosen by Melissa at LuLu The Baker. Stop by her blog for the recipe and what I am sure is a beautiful SLICE of pie. You can find the links to all of the other SMS gals here.
Saturday, September 18, 2010
Happy Pink Saturday!!
Taken in Fort Lauderdale, does anyone know what flower this is?
Taken in Roatan, Honduras. Our guide told us what flower this is but I can't remember.
I am linking this to Pink Saturday at How Sweet the Sound!!
Thursday, September 16, 2010
Zucchini with Tomatoes and Brown Butter
I like how the liquid from the tomatoes, zucchini and the small amount of browned butter make a nice sauce. Tim said it was a nice change and he would eat it again. That's a compliment considering this dish didn't have any meat.
Zucchini with Tomatoes and Brown Butter
Recipe Adapted from Taste
• 1 lb. bowtie pasta
• 2 tbsp. butter
• 2 medium shallots, chopped
• 1 lb. zucchini (about 3 small), very thinly sliced lengthwise
• 1 pint cherry tomatoes, halved
• 1/2 tsp. salt
• 1/4 tsp. nutmeg (freshly grated, preferred)
• Freshly ground pepper to taste
• 1/2 cup grated Parmesan cheese
• 1/2 c. chopped fresh parsley
Directions
Bring a large saucepan of water to a boil. Cook pasta according to directions. Drain.
Meanwhile, melt butter in a large skillet over medium-high heat. Cook until butter is beginning to brown, about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes.
Add tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until tomatoes are just starting to break down, 1 to 2 minutes.
Stir in Parmesan and parsley. Add pasta and toss to coat. Serve immediately.
I am linking this to Foodie Friday and this is my entry for this week's Presto Pasta Nights hosted by Abby of Eat the Righhttp://www.eattherightstuff.com/t stuff.