Sunday, January 18, 2009

White Chili

1 1/2 lbs. cooked, seasoned, and chopped chicken breast
2 cans great northern white beans
2 cans shoepeg white corn
1 small can chopped green chillies
1 bag frozen chopped onions
2-4 cloves minced fresh garlic
1 T. lemon pepper
1 T. ground cumin
1 T. cumin seed
juice of 1 lime
4 c. chicken broth

bake chicken- shred and set aside.
saute onions with garlic, pepper, cumin, cumin seed.
when onions are clear add juice of lime and chicken broth.
add rest of ingredients including chicken, let simmer for a little bit. 

toppings for soup:
shredded jack cheese and tortilla chips, chopped tomato, sour cream, diced avocado, chopped cilantro, or whatever else you would like:) enjoy!

Leslie's Orange Salad

1 large head red leaf lettuce/ or 1 bag baby spinach
1 small red onion sliced in rings
2 oranges peeled and sliced
1 jicama sliced
sugared almonds
chopped fresh cilantro to taste

3T. orange zest
1/3 c. orange juice
3 T. sugar
2 T. red wine vinegar
1/2 oil
3 T. good seasonings dry italian dressing
combine all dressing ingredients.  Toss on salad just before serving.  enjoy!

Monday, January 12, 2009

my favorite cookie- oatmeal craisin

These are really great- moist- chewy- cookies!
they are even great with raisins in them- the trick (I typically hate raisins) is the raisins have to be really good, fresh, moist ones. Sunsweet used to sell baking raisins in 1 cup sealed bags & they were fantastic-- I haven't seen them in years though. I hate those dried out gross ones.
But I love raisinettes- mmm doesn't everyone?
Oatmeal Craisin Cookies
1 cup sugar
1 cup packed brown sugar
1 cup butter softened
1 tsp. baking soda
1/2 tsp baking powder
1 tsp vanilla
1/2 tsp salt
2 eggs
3 cups regular rolled oats
2 cups all purpose flour
2 cups craisins (or good raisins, if you can find them)
Heat oven to 350 degrees. Mix the first eight ingredients until well blended then mix in the rest. Drop onto ungreased cookie sheet in 1 to 1 1/2 inch balls- 2 inches apart. I use a mini ice cream scoop- you should invest in one if you don't have one... they make cookie baking so nice. All the cookies come out perfect & just the same size. Bake until just starting to brown- don't over cook- (or under cook for that matter, personally I think overcooked is worse... ) Immediately transfer to a cooling rack & just as they start to cool down, and they are not too hot- EAT ONE -they are oh so good!

Sunday, January 11, 2009

cafe rio style pork & rice with tomatio dressing

I got these recipes over on Tried & trues one of my very favorite cooking blogs.
I have tweeked them a little to my family's taste.
I'm listing my own version & photos because several people in my family have requested me to. They either don't have high speed or just can't figure out how to get to Mique... so here you go!
thanks mique!! Those of you readers who live in Utah-
have probably been to Cafe Rio. Those who live otherwise... will just have to try these recipes!
Cafe Rio Style Pork
1 pork roast between 3-4 lb. picnic roast is fine/bone in or with out doesn't matter
3 cups of salsa
1 cup of brown sugar
Place the ingredients into your crock pot & cook on high for 6 hours or low 10.
(I used Pace medium & blended it with the brown sugar because my kids don't like chunks-weirdos)
When the cooking time is up remove the roast & shred pulling out any fat. Pour the sauce over the shredded pork & mix. Serve on a salad or like me in tacos. I use fresh tortillas, pork, grated cheese, lettuce, salsa & cafe rio style creamy tomatillo sauce & lime rice -recipes below.
Cafe Rio Style Tomatillo Sauce
1 package of ranch dressing mix made as directed for dressing
2 medium tomatillos cut into chunks
1/2- 2 chopped & seeded jalapenos (depending on your taste)
1/3 of a bunch of cilantro
1 tsp. chopped garlic
juice of one lime
blend until smooth in the blender- this makes a lot of dressing, at least a quart!
Cafe Rio Style Sweet Lime Rice
2 cups white rice
4 cups of water
2 chicken bullion cubes
zest of one lime
1 tsp chopped garlic
Simmer on low for 15-20 minutes or until all the liquid is absorbed. Then stir in
6 Tblsp of finely chopped cilantro
4 tsp sugar mixed with 4 tsp lime juice
salt as desired

Friday, January 9, 2009

Gyoza(Pot Stickers)

2 scallions(green onion) chopped
2 large Napa cabbage leaves chopped
1/2 inch fresh ginger grated
1/2 lb ground pork
1 T cornstarch
1 T soy sauce
1 T rice wine
2 t dark sesame oil
1/2 t sugar
1 pkg round won ton skins(you can use square but I the round work the best)Combine all ingredients in a bowl and mix together. Spoon approximately 1 T of mixture on the the skin and moisten the edges. Fold the skin in half and pleat the one edge and seal together(see above pictures). Fry the gyoza in a frying pan in approximately 3 T of oil until brown on the bottom and then add about 1 cup of water and cover the pan. Steam the gyoza for about 5 minutes (if water runs out add some more). Enjoy!

Egg Rolls

This recipe was shared with by good friend Michelle. It is a pretty easy and fast way to make egg rolls. (The egg rolls are on top part of the pan on the left side in the picture)
In a large bowl mix:
1 lb. ground pork (I use Jimmy Dean Sausage you can use spicy or regular)
1 lb mung bean sprouts
1 t salt
2 T cornstarch
2 T soy sauce
1/4 c. finely chopped onions
Any of fillers you want. I like to add celery, carrots and napa cabbage

1 pkg square won ton wrappers
Fold 1T of mixture into a won ton skin. Moisten the edges with water or a beaten egg to help them to sea. I fold them into the shape of a present. Fold the bottom triangle up first, then the sides and then the top. Fry in heated oil(350 degrees) until golden and crisp. Make sure you cook them very well since the sausage is done all the way.

Christmas Caramels

I found this recipe a few years back and now I make caramels every year at Christmas time. They are very easy to make the secret is to stir the ingredients the entire time with a wooden spoon not a metal spoon.
1 cup butter
1 cup brown sugar
1 cup white sugar
1 cup karo syrup
1 14 ounce can sweet and condensed milk
Dash of Salt
Combine all ingredients in a heavy saucepan. Cook over medium heat, stirring constantly with a wooden spoon. Keep at a rolling boil and cook till soft ball forms in cold water (about 15 minutes). Pour into a buttered 7x11 pan. Cool and then cut into squares and wrap in wax paper.