3 cloves minced garlic
1 onion, chopped
3 T. butter
2 T. flour
5 cups chicken broth
4 c. half-and-half or heavy cream
1 (10.75 oz.) can Cream of Chicken soup
1 c. chunky salsa
1 (15 oz.) can creamed corn
4 boneless chicken breasts
2 t. ground cumin
1 (1.1 oz.) pack fajita seasoning
3 T. chopped fresh cilantro
Tortilla chips
Monterey Jack cheese
Directions:Saute garlic, onion and butter for 15 minutes. Then add flour and cook 1 minute. Add broth and half-and-half, bring to a boil, and reduce heat to low. (Don't overcook or it will separate.) Add soup, salsa, corn, cooked diced chicken, cumin, fajita seasoning and 2 T. cilantro. Serves eight. Garnish with remaining cilantro and cheese.
Thursday, January 24, 2008
Sunday, January 20, 2008
Christina's Lemon Risotto
This is hands down my favorite way to make rice!
from Smitten Kitchen
6 cups canned low-salt chicken broth
3 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 large shallots, chopped
2 cups arborio rice or medium-grain white rice
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 ounces)
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel
Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.
from Smitten Kitchen
6 cups canned low-salt chicken broth
3 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 large shallots, chopped
2 cups arborio rice or medium-grain white rice
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 ounces)
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel
Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.
Christina's Fingerling Potatoes
Ingredients
3 lb. fingerling potatoes or small red potatoes
3 TBSP olive oil
1 tsp. sea salt or salt
1/2 tsp. freshly ground black pepper
Aioli Sauce
Directions
1. Scrub the potatoes. Cut any large potatoes in half or thirds lengthwise. In a very large bowl combine the potatoes, olive oil, salt, and black pepper. Toss to thoroughly coat the potatoes.
2. Preheat oven to 350 degrees F. Place potatoes in 15x10x1-inch baking pan. Roast 60 – 75 minutes or until tender and browned.
3. Make-ahead Tip: Aioli Sauce may be prepared up to 3 days ahead. Cover and chill in refrigerator until serving time.
3 lb. fingerling potatoes or small red potatoes
3 TBSP olive oil
1 tsp. sea salt or salt
1/2 tsp. freshly ground black pepper
Aioli Sauce
Directions
1. Scrub the potatoes. Cut any large potatoes in half or thirds lengthwise. In a very large bowl combine the potatoes, olive oil, salt, and black pepper. Toss to thoroughly coat the potatoes.
2. Preheat oven to 350 degrees F. Place potatoes in 15x10x1-inch baking pan. Roast 60 – 75 minutes or until tender and browned.
3. Make-ahead Tip: Aioli Sauce may be prepared up to 3 days ahead. Cover and chill in refrigerator until serving time.
Christina's Tangy Broiled Halibut
from my Grandma San
4 6-ounce fresh or frozen halibut steaks, cut 1 inch thick
olive oil
2 TBSPS Dijon-style mustard
1/4 tsp fresh ground pepper
2 TBSP dill, parsely or green onion
lime or lemon wedges
Thaw fish, if frozen. Preheat broiler.
Place filets on greased baking sheet. Brush lightly with olive oil and then mustard. Sprinkle with pepper.
Broil 3-4 inches from heat 4-5 minutes or until golden brown and fish flakes easily. Sprinkle with seasonings and serve with wedges.
To bake in oven: preheat to 350 and bake approximately 15 minutes or until done.
To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place fish on the greased grill rack over drip pan. Cover and grill for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once and brushing occasionally with mustard mixture.
4 6-ounce fresh or frozen halibut steaks, cut 1 inch thick
olive oil
2 TBSPS Dijon-style mustard
1/4 tsp fresh ground pepper
2 TBSP dill, parsely or green onion
lime or lemon wedges
Thaw fish, if frozen. Preheat broiler.
Place filets on greased baking sheet. Brush lightly with olive oil and then mustard. Sprinkle with pepper.
Broil 3-4 inches from heat 4-5 minutes or until golden brown and fish flakes easily. Sprinkle with seasonings and serve with wedges.
To bake in oven: preheat to 350 and bake approximately 15 minutes or until done.
To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place fish on the greased grill rack over drip pan. Cover and grill for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once and brushing occasionally with mustard mixture.
Christina's Shrimply Divine Pasta
Ingredients
16 ounce mafalda noodles (or other pasta)
12 ounce fresh or frozen and thawed medium shrimp, peeled and deveined
1-1/2 teaspoon bottled minced garlic
1 tablespoon olive oil
1 cup chicken broth
1 tablespoon cornstarch
1 teaspoon dried basil, crushed
4 cups prewashed (packaged) baby spinach or torn spinach
Finely shredded Parmesan cheese
Crushed red pepper
Directions
1. Cook pasta according to the package directions. Drain well; keep pasta warm.
2. Meanwhile, rinse shrimp; pat dry. For sauce, in a large skillet cook garlic in hot oil over medium-high heat for 15 seconds. Add shrimp. Cook and stir for 2 to 3 minutes or until shrimp are opaque. Remove shrimp. Combine chicken broth, cornstarch, and basil. Add to skillet. Cook and stir until thickened and bubbly. Add the spinach. Cook 1 to 2 minutes more, or until wilted. Return the shrimp to skillet; stir to combine.
3. Toss shrimp mixture and pasta together. Pass parmesan cheese and pepper. Makes 4 main-dish servings.
16 ounce mafalda noodles (or other pasta)
12 ounce fresh or frozen and thawed medium shrimp, peeled and deveined
1-1/2 teaspoon bottled minced garlic
1 tablespoon olive oil
1 cup chicken broth
1 tablespoon cornstarch
1 teaspoon dried basil, crushed
4 cups prewashed (packaged) baby spinach or torn spinach
Finely shredded Parmesan cheese
Crushed red pepper
Directions
1. Cook pasta according to the package directions. Drain well; keep pasta warm.
2. Meanwhile, rinse shrimp; pat dry. For sauce, in a large skillet cook garlic in hot oil over medium-high heat for 15 seconds. Add shrimp. Cook and stir for 2 to 3 minutes or until shrimp are opaque. Remove shrimp. Combine chicken broth, cornstarch, and basil. Add to skillet. Cook and stir until thickened and bubbly. Add the spinach. Cook 1 to 2 minutes more, or until wilted. Return the shrimp to skillet; stir to combine.
3. Toss shrimp mixture and pasta together. Pass parmesan cheese and pepper. Makes 4 main-dish servings.
Christina's Baked Zucchini, Tomatoes and Onions
4 zucchini, sliced into 1/4" rounds
1 onion, quarted and cut into 1/4 slices
4 ripe roma tomatoes, cut into thin slices
olive oil
salt and pepper
freshly grated Parmesan cheese
Preheat oven to 400 degrees F. Coat the bottom or a tart pan or 8-9" round baking dish with olive oil. Arrange the slices of zucchini, tomato, and onion in concentric circles, cutting slices in half if needed in order to fit all the veggies in the pan.
Drizzle with olive oil and season with salt and pepper. Sprinkle with Parmesan cheese.
Bake at 400 for about 20 minutes. Let cool slightly before serving.
1 onion, quarted and cut into 1/4 slices
4 ripe roma tomatoes, cut into thin slices
olive oil
salt and pepper
freshly grated Parmesan cheese
Preheat oven to 400 degrees F. Coat the bottom or a tart pan or 8-9" round baking dish with olive oil. Arrange the slices of zucchini, tomato, and onion in concentric circles, cutting slices in half if needed in order to fit all the veggies in the pan.
Drizzle with olive oil and season with salt and pepper. Sprinkle with Parmesan cheese.
Bake at 400 for about 20 minutes. Let cool slightly before serving.
Christina's Fennel-Crusted Roast Pork
4 small red onions (10 oz total), each cut into 6 wedges
3 teaspoons balsamic vinegar
2 teaspoons fennel seeds
1/2 teaspoon salt
1 lb boneless pork loin, trimmed and tied
2 cups fat-free chicken broth
1 teaspoon cornstarch
1 tablespoon water
1 teaspoon unsalted butter
Garnish: fresh flat-leaf parsley
Preheat oven to 425°F. Brush onions with 2 teaspoons vinegar in a lightly oiled shallow (1-inch-deep) baking pan. Roast in middle of oven, turning over halfway through roasting and keeping wedges intact, until browned and tender, about 15 minutes. Cover to keep warm. Reduce temperature to 400°F. Coarsely grind fennel seeds, salt, and pepper to taste with a mortar and pestle or in an electric coffee/spice grinder, then spread on a plate. Roll pork in fennel mixture, coating all sides evenly. Roast in a flameproof small shallow roasting pan in middle of oven until a thermometer inserted 2 inches into center of pork registers 155°F, 40 to 45 minutes. Transfer pork to a plate and let stand, covered, 15 minutes. Add broth to roasting pan and deglaze by boiling over moderately high heat, scraping up brown bits, 1 minute. Transfer broth to a small saucepan and simmer until reduced to about 1/2 cup, 10 to 15 minutes. Add remaining teaspoon vinegar and simmer 1 minute. Stir together cornstarch and water and stir into broth. Bring to a boil, then remove from heat and stir in butter. Serve pork with onions and sauce.
3 teaspoons balsamic vinegar
2 teaspoons fennel seeds
1/2 teaspoon salt
1 lb boneless pork loin, trimmed and tied
2 cups fat-free chicken broth
1 teaspoon cornstarch
1 tablespoon water
1 teaspoon unsalted butter
Garnish: fresh flat-leaf parsley
Preheat oven to 425°F. Brush onions with 2 teaspoons vinegar in a lightly oiled shallow (1-inch-deep) baking pan. Roast in middle of oven, turning over halfway through roasting and keeping wedges intact, until browned and tender, about 15 minutes. Cover to keep warm. Reduce temperature to 400°F. Coarsely grind fennel seeds, salt, and pepper to taste with a mortar and pestle or in an electric coffee/spice grinder, then spread on a plate. Roll pork in fennel mixture, coating all sides evenly. Roast in a flameproof small shallow roasting pan in middle of oven until a thermometer inserted 2 inches into center of pork registers 155°F, 40 to 45 minutes. Transfer pork to a plate and let stand, covered, 15 minutes. Add broth to roasting pan and deglaze by boiling over moderately high heat, scraping up brown bits, 1 minute. Transfer broth to a small saucepan and simmer until reduced to about 1/2 cup, 10 to 15 minutes. Add remaining teaspoon vinegar and simmer 1 minute. Stir together cornstarch and water and stir into broth. Bring to a boil, then remove from heat and stir in butter. Serve pork with onions and sauce.
Christina's Spaetzle
3/4 cup cold whole milk
3 large eggs
1 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups all purpose flour
1/2 cup (1 stick) unsalted butter
Preparation
Combine milk, eggs, salt and nutmeg in processor; blend until smooth, about 30 seconds. Add flour and blend until batter is just smooth, about 30 seconds (batter will be very thick and sticky). Bring large pot of salted water to boil. Working in batches, pour batter through slotted spoon held above boiling water, pressing with spatula to form strands. Stir gently to prevent sticking. Simmer until spaetzle float to surface, then continue cooking 1 minute longer. Using slotted spoon, transfer spaetzle to large buttered baking dish. (Can be made 2 hours ahead. Let stand at room temperature.) Cook 1/2 cup butter in heavy large skillet over medium heat until golden brown, about 3 minutes. Add spaetzle and toss until heated through. Season to taste with salt and pepper. Divide among plates.
3 large eggs
1 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups all purpose flour
1/2 cup (1 stick) unsalted butter
Preparation
Combine milk, eggs, salt and nutmeg in processor; blend until smooth, about 30 seconds. Add flour and blend until batter is just smooth, about 30 seconds (batter will be very thick and sticky). Bring large pot of salted water to boil. Working in batches, pour batter through slotted spoon held above boiling water, pressing with spatula to form strands. Stir gently to prevent sticking. Simmer until spaetzle float to surface, then continue cooking 1 minute longer. Using slotted spoon, transfer spaetzle to large buttered baking dish. (Can be made 2 hours ahead. Let stand at room temperature.) Cook 1/2 cup butter in heavy large skillet over medium heat until golden brown, about 3 minutes. Add spaetzle and toss until heated through. Season to taste with salt and pepper. Divide among plates.
Christina's German Apple Pancakes
2 eggs
3/4 cup half-and-half
1 tsp. vanilla
1/2 tsp. salt
1 Tbsp. granulated sugar
1/2 cup flour
1 Tbsp. butter
3 medium granny smith apples peeled, cored, and cut into 1/4 inch slices
1/4 cup packed brown sugar
2 Tbsp. powdered sugar
What to do:Put oven rack in the middle position and preheat to 500º. Combine eggs, half-and-half, vanilla, salt, and granulated sugar in a food processor or blender and process until well mixed, about 15 seconds. Add the flour and process until lump free, about 30 seconds; set the batter aside.
Add the butter to a 10-inch ovenproof nonstick skillet and cook over medium-high heat until the butter foams. Add the apples and sprinkle them with the brown sugar. Cook for 9 or 10 minutes, stirring occasionally, until the apples are golden brown.
Remove pan from heat. Quickly pour the batter around the edge of the pan, then over apples; place pan in the oven. Reduce heat to 425º and bake until browned and puffed, 16 to 17 minutes. With a heatproof spatula, loosen the edge of the pancake. Invert the pancake onto a serving platter, dust with powdered sugar, and serve immediately.
3/4 cup half-and-half
1 tsp. vanilla
1/2 tsp. salt
1 Tbsp. granulated sugar
1/2 cup flour
1 Tbsp. butter
3 medium granny smith apples peeled, cored, and cut into 1/4 inch slices
1/4 cup packed brown sugar
2 Tbsp. powdered sugar
What to do:Put oven rack in the middle position and preheat to 500º. Combine eggs, half-and-half, vanilla, salt, and granulated sugar in a food processor or blender and process until well mixed, about 15 seconds. Add the flour and process until lump free, about 30 seconds; set the batter aside.
Add the butter to a 10-inch ovenproof nonstick skillet and cook over medium-high heat until the butter foams. Add the apples and sprinkle them with the brown sugar. Cook for 9 or 10 minutes, stirring occasionally, until the apples are golden brown.
Remove pan from heat. Quickly pour the batter around the edge of the pan, then over apples; place pan in the oven. Reduce heat to 425º and bake until browned and puffed, 16 to 17 minutes. With a heatproof spatula, loosen the edge of the pancake. Invert the pancake onto a serving platter, dust with powdered sugar, and serve immediately.
Christina's White Bean, Rice and Spinach Soup
Ingredients
3 14-ounce cans vegetable broth
1 15-ounce can tomato puree
1 15-ounce can white or Great Northern beans, rinsed and drained
1/2 cup uncooked rice
1/2 cup finely chopped onion
2 cloves garlic, minced
1 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese
Directions
1. In a 3-1/2- or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper.
2. Cover; cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2-1/2 to 3-1/2 hours.
3. Stir spinach into soup. Serve with Parmesan cheese. Makes 6 main-dish servings.
3 14-ounce cans vegetable broth
1 15-ounce can tomato puree
1 15-ounce can white or Great Northern beans, rinsed and drained
1/2 cup uncooked rice
1/2 cup finely chopped onion
2 cloves garlic, minced
1 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese
Directions
1. In a 3-1/2- or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper.
2. Cover; cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2-1/2 to 3-1/2 hours.
3. Stir spinach into soup. Serve with Parmesan cheese. Makes 6 main-dish servings.
Saturday, January 5, 2008
Lorri's Andes Marbled Mint Cheesecake
Andes Marbled Mint Cheesecake – Lorri Slaugh
Crust:
1 1/2 cup graham cracker crumbs
1/2 cup butter melted
1/2 cup Hershey’s cocoa
1/3 cup sugar.
Combine ingredients. Press evenly in bottom of 9” Spring form pan lined with wax paper. Bake at 350° for 10 minutes.
1 1/3 cups coarsely chopped Andes mints (about 6-1/2 oz.)
2 tbsp water
2 lbs cream cheese, softened (about 4 – 8 oz bricks)
1 3/4 cups sugar.
1/2 tsp peppermint extract
1 tsp vanilla extract
3 eggs
In a double boiler, melt Andes mints in 2 tbsp water. Cream together cream cheese and sugar. Add extracts and beat together. Scrape sides of bowl. Add eggs, one by one, scraping bowl each time. Beat until smooth. Reserving 2 cups of cream cheese batter, pour remainder into crust. Add reserved batter to melted chocolate, whisking quickly so it doesn’t set up. Let chocolate mixture on top of the cheesecake batter in shape of a cross. To marble, scoop some white batter over the chocolate in a few spots. Then, holding a knife vertically, gently swirl together. Place pan on baking sheet. Pour 6 cups boiling water into sheet pan to create water bath. Bake at 325° 50-60 minutes, or until edges begin to color. (Center may jiggle.) Cool at room temperature, chill overnight.
Crust:
1 1/2 cup graham cracker crumbs
1/2 cup butter melted
1/2 cup Hershey’s cocoa
1/3 cup sugar.
Combine ingredients. Press evenly in bottom of 9” Spring form pan lined with wax paper. Bake at 350° for 10 minutes.
1 1/3 cups coarsely chopped Andes mints (about 6-1/2 oz.)
2 tbsp water
2 lbs cream cheese, softened (about 4 – 8 oz bricks)
1 3/4 cups sugar.
1/2 tsp peppermint extract
1 tsp vanilla extract
3 eggs
In a double boiler, melt Andes mints in 2 tbsp water. Cream together cream cheese and sugar. Add extracts and beat together. Scrape sides of bowl. Add eggs, one by one, scraping bowl each time. Beat until smooth. Reserving 2 cups of cream cheese batter, pour remainder into crust. Add reserved batter to melted chocolate, whisking quickly so it doesn’t set up. Let chocolate mixture on top of the cheesecake batter in shape of a cross. To marble, scoop some white batter over the chocolate in a few spots. Then, holding a knife vertically, gently swirl together. Place pan on baking sheet. Pour 6 cups boiling water into sheet pan to create water bath. Bake at 325° 50-60 minutes, or until edges begin to color. (Center may jiggle.) Cool at room temperature, chill overnight.
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