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Archive for the ‘October 2010’ Category

  • 1/4 rotisserie chicken, stripped and shredded
  • 3 tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • 2-3 garlic cloves, chopped
  • 1 jalapeño, seeded and chopped
  • 1 T chili powder
  • 2 t ground cumin
  • 1 jar tomatillo salsa (16 ounces)
  • 1 beer, any brand you like
  • 1 quart chicken stock
  • 4 handfuls tortilla chips, divided
  • 1 handful cilantro leaves
  • Juice of 2 limes

Preparation

Heat a heavy-bottomed pot over medium-high heat with the EVOO. Cook onions, garlic and jalapeño until soft, about four minutes.

Add chili powder and cumin, and cook for another minute. Add the tomatillo salsa, beer and stock. Bring up to a bubble and add in the shredded chicken. Simmer for 10-15 minutes.

Meanwhile, grind two handfuls of the tortilla chips and the cilantro leaves in a food processor.

Add this mixture to the chili and continue cooking until it thickens, about 8-10 minutes.

Right before spooning into bowls, add in the lime juice and serve with some whole corn tortilla chips alongside.

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Hi Ladies!

Don’t forget our first swap is this Tuesday – yay!! 7pm at the same coffee shop (email me if you need location name/address). Remember to bring 8 already-frozen containers of your meal, as well as two new recipes for us to vote on. Please be on-time so that we can keep the meeting brief. Since this is our first go at this, let’s also use this meeting time to discuss any possible improvements to our system.

It shouldn’t be raining this time, so that’s good!

jessica

October 2010 Menu:

soups/chilis:

meats/casseroles:

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I apologize that this isn’t the recipe I submitted for the vote. I’ve had some cooking disasters these past couple weeks that have put my confidence in the low category, all due to the pregnancy I’m sure. Anyway, I’m hoping you’ll give me grace and allow me to substitute a tired and true recipe for Tuesday’s swap. I’m not a fan of meatloaf, but found this to be truly delicious…especially as a sandwich with the left overs. I’ll be substituting turkey for the beef.

Cheeseburger Meatloaf Recipe

Cheeseburger Meatloaf

1 lb. ground beef
1 cup (4 oz.) shredded sharp cheddar cheese
3/4 cup uncooked regular oats
1/2 cup milk
2 Tbsp. minced onion
1 large egg
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 dry mustard
1/4 tsp. garlic powder
1/4 tsp. pepper

1 cup chili sauce (I substituted Salt Lick barbecue sauce instead)

Preheat oven to 350 degrees. Combine first 11 ingredients in a large bowl; stir just until blended. Shape mixture into a loaf, and place in an ungreased 8×4-inch loafpan.

Bake at 350 degrees for 30 minutes. Pour chili sauce over meat loaf, and bake 15-30 more minutes or until meat is no longer pink in center. Let stand for 10 minutes. Drain and cut into 8 slices.

To freeze: If you used meat that had not yet been frozen, you can freeze this uncooked. When you’re ready to eat, thaw, and follow the instructions above for cooking.

If your meat had already been frozen, bake without chili sauce on top. Freeze. When you’re ready to eat, thaw meatloaf. Pour chili sauce on top and heat in oven until hot.

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Beef Empanadas

Ingredients

Serves 8

  • FOR THE FILLING
  • 2 pounds ground pork or beef
  • 2 medium onions, finely diced
  • 2 jalapeno chiles, minced (ribs and seeds removed for less heat, if desired)
  • 1/2 teaspoon chili powder
  • 2 cans (14.5 ounces each) tomatoes, diced
  • Coarse salt and ground pepper
  • 1 cup fresh cilantro, chopped
  • FOR THE DOUGH
  • 4 cups all-purpose flour, plus more for dusting
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • 1/2 cup (1 stick) cold butter, cut into small pieces
  • 1 cup cold water
  • 1 large egg, lightly beaten with 1 tablespoon water (do not beat until ready to bake)

Directions

  1. Make the filling: In a 12-inch skillet over medium-high, cook meat until no longer pink, breaking it up into small pieces, 5 to 7 minutes.
  2. Add onion and jalapenos; cook until soft, 5 minutes. Stir in chili powder and tomatoes. Cook over medium until mixture has thickened, 12 to 15 minutes. Season with salt and pepper. Fold in cilantro. Let cool.
  3. Make the dough: In a bowl, combine flour, baking powder, and salt. Using your fingers, cut in butter until mixture is crumbly. Add just enough cold water so dough comes together.
  4. Form empanadas. If desired, freeze on a baking sheet until firm, 2 hours. Wrap tightly in plastic; freeze in plastic bags.
  5. To bake fresh or frozen empanadas, preheat oven to 400 degrees. Place on parchment-lined baking sheets. Brush tops with egg wash, avoiding crimped edges. Bake until golden brown, rotating sheets halfway through, 30 to 40 minutes.

Read more at Marthastewart.com: Empanadas Recipe – MarthaStewart.com

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Virginia’s Easy Lasagna

1 lb. ground beef
32 oz. thick spaghetti sauce
1 1/2 c. water
2 c. (15 oz. container) Ricotta or sm. curd cottage cheese
3 c. (12 oz.) shredded Mozzarella or Monterey Jack cheese
1/2 c. grated Parmesan cheese
2 eggs
1/4 c. chopped parsley
1 tsp. salt
1/4 tsp. pepper
8 oz. lasagna, uncooked
Brown beef in 3 quart saucepan; drain off excess fat. Add sauce and water; simmer about 10 minutes. Combine remaining ingredients, except lasagna, for filling. Pour about 1 cup sauce on bottom of 13 x 9 x 2 inch baking pan. Layer 3 pieces of uncooked lasagna over sauce; cover with about 1 1/2 cups sauce. Spread 1/2 of cheese filling over sauce. Repeat layers of lasagna, sauce, and cheese filling. Top with layer of lasagna and remaining sauce. Cover with aluminum foil and bake at 350 degrees for 55 to 60 minutes. Remove foil; bake about 10 minutes longer. Allow to stand about 10 minutes before cutting for easier handling. 8 to 10 servings.Lasagna will expand to fill empty spaces.
To Bake Frozen Lasagna:
Remove plastic wrap, replace foil.  Bake at 350 for 2 hours (50 mins if defrosted).  Place pan underneath to catch any sauce drippings.

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  • 1 Tbsp olive oil
  • 1 medium onion, finely diced
  • 1 medium carrot, finely diced
  • 1 large bell pepper- diced
  • 1 ½ cups zucchini and squash- shredded
  • 1 lb ground turkey, thawed to room temperature
  • 1 Tbsp chili powder to taste
  • Garlic to taste
  • lime to taste
  • corn meal- to thicken
  • 1 16 oz can of diced tomatoes
  • 1 16 oz can of crushed tomatoes
  • 3-5 16oz cans of chili, black, pinto, or kidney beans, rinsed and drained. (Use three cans for soupy chili, four cans for a thicker stew).
  • 1-3 cups water (optional).

Serving Ideas for Ground Turkey Chili

Whole-wheat saltine crackers, low-fat cheese, a green salad and a dessert of fresh fruit transform ground turkey chili into a tasty and healthy meal.

Serve lemon sorbet after to offset the spicy meal.

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My recipe for the month is below, found on this blog.

3 boneless skinless chicken breasts
1 box Red Beans & Rice mix with seasonings
1 can (4oz) black olives, drained
1 can (4oz) diced green chilies, drained
1 can (15oz) diced tomatoes
1 C shredded Monterey Jack cheese
1 C crushed tortilla chips

You Provide:
2 C boiling water

Fresh recipe: Preheat oven to 350 degrees. Pour box of red beans & rice w/ seasonings into bottom of 13 x 9 baking dish. Cut chicken breasts into strips and place on top of rice mixture. Top with olives, chilies, and diced tomatoes. Pour boiling water over all. Cover and bake 45 minutes. Remove cover; sprinkle with cheese and tortilla chips. Bake 5 minutes longer or until rice is cooked and chicken is done.

Frozen recipe: Thaw bag of chicken and cheese and bag of olives, chilies and tomatoes. Pour box of red beans & rice w/ seasonings into bottom of 13 x 9 baking dish. Cut chicken breasts into strips and place on top of rice mixture. Top with olives, chilies and diced tomatoes mixture. Pour boiling water over all. Cover and bake 45 minutes. Remove cover; sprinkle with cheese and tortilla chips. Bake 5 minutes longer or until rice is cooked and chicken is done.

Calories: 345
Total Fat: 12g
Protein: 19g
carbohydrate: 40g
Cholesterol: 35mg
Sodium: 1163mg

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