1 pkg. Hidden Valley Ranch dry Dressing
1 cup buttermilk
1 cup mayo ( I used low cal may0- and it is still very yummy!)
1-2 chopped tomatillos
1/2 clove garlic minced
1/3 to 1/2 bunch cilantro chopped
1/2 tsp. lime juice
1/2 to one small jalapeno- seeds removed! (or too hot)
I just put it all into my Cuisinart. VERY GOOD!!!
Recipe from Jody
Sunday, January 17, 2010
Rice- Cafe Rio-ish
white rice
chicken broth
chopped cilantro
chopped white onion
lime juice
Experiment on the portions. Cook the rice in chicken broth instead of water, along with other ingredients.
Recipe from Mandy
chicken broth
chopped cilantro
chopped white onion
lime juice
Experiment on the portions. Cook the rice in chicken broth instead of water, along with other ingredients.
Recipe from Mandy
Pulled Pork- Cafe Rio-ish
This is SOOOO yummy!
3-4 lbs pork loin
1 cup brown sugar
1 bottle red taco sauce
1 TBS. Cumin
1 can coke
Cook pork on low in crock pot w water covering half of the pork. Cook for 6 hours or until tender
enough to shred. Empty the water and juices. Pull the pork.. Three hours before serving, ad coke, taco sauce, brown sugar and cumin. Continue to cook for approx. 3 hours.
Use for salads, burritos, quesadillas etc.
I received this recipe from Mandy.
3-4 lbs pork loin
1 cup brown sugar
1 bottle red taco sauce
1 TBS. Cumin
1 can coke
Cook pork on low in crock pot w water covering half of the pork. Cook for 6 hours or until tender
enough to shred. Empty the water and juices. Pull the pork.. Three hours before serving, ad coke, taco sauce, brown sugar and cumin. Continue to cook for approx. 3 hours.
Use for salads, burritos, quesadillas etc.
I received this recipe from Mandy.
Saturday, January 2, 2010
Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotie Mayo
1 lb tilapia fillets, cut into chunks
1/2 cup fresh lime juice
1/3 cup fresh lime juice
2 TBS honey
1 TBS vegetable oil
1 t. ground cumin
1/2 cup mayo
2 Chipotie chilies in adobo sauce ( I go very easy on this...SUPER HOT!)
1 TBS. adobo sauce-from Chipotie chilie peppers ( again- easy does it)
1/4 t. salt
1/8 t. cayenne pepper
1/3 cup all purpose flour
2 eggs lightly beaten
2 cups panko crumbs ( yes, you can find this in the grocery store)
salt and ground black pepper to taste
1 cup vegetable oil for frying
2 cups 3 color coleslaw blend
1 cup minced fresh cilantro leaves
1 ( 7 to 9 inch) tortillas
Directions
1. Place th tilapia chunks in a flat dish and pour 1/2 cup lime juice ove the fish. Cover, and refrigerate at least 4 hours.
2. Meanwhile, make the honey -cumin sauce by whisking together 1/3 cup lime juice, honey, vegetable oil and ground cuminin a small bowl. Set aside until needed.
3. To make the chipotie mayo dressing- place the mayo, chilies, adobo sauce 1/4 teaspoon salt and cayenne pepper together in the bowl of a food processor. Pulse until smooth. Cover, and refrigerate until needed.
4. To bread the fish, place the flour, eggs, and panko crumbs int three separate shallow dishes.
Season the fish, place the flour, eggs and panko crumbs in three separate shallow dishes. Season the fish with the salt and pepper to taste. Dip the fish pieces first in the panko crumbs, patting the pieces to help the breadcrumbs hold. Set the fish aside on a plate.
5. To cook the breaded fish, pour 1 cup vegetable oil into a skillet to 1/4 inch deep. Heat the oil
to 365 degrees F over medium heat. Cook the fish, turning until all sides are golden brown, and flesh is easily flaked with a fork. Drain on paper towels. Brush the fish with the honey-cumin sauce.
6. Mix the coleslaw and ciliantro together in a bowl. Reserve 1/4 cup of the chipote mayo dressing, and pour the remaining dressing over the coleslaw mixture. Toss to coat evenly wiht the dressing.
7. Place the tortillas on a flat surface, and spread each with 1 tablespoon reserved chipotie mayo dressing. Divide fish between tortillas. Top with the cilantro coleslaw.
This recipe has a lot of steps...but well worth it if you have the time. This is a big hit with our family. Found this recipe on line. allrecipes.com Polly
1/2 cup fresh lime juice
1/3 cup fresh lime juice
2 TBS honey
1 TBS vegetable oil
1 t. ground cumin
1/2 cup mayo
2 Chipotie chilies in adobo sauce ( I go very easy on this...SUPER HOT!)
1 TBS. adobo sauce-from Chipotie chilie peppers ( again- easy does it)
1/4 t. salt
1/8 t. cayenne pepper
1/3 cup all purpose flour
2 eggs lightly beaten
2 cups panko crumbs ( yes, you can find this in the grocery store)
salt and ground black pepper to taste
1 cup vegetable oil for frying
2 cups 3 color coleslaw blend
1 cup minced fresh cilantro leaves
1 ( 7 to 9 inch) tortillas
Directions
1. Place th tilapia chunks in a flat dish and pour 1/2 cup lime juice ove the fish. Cover, and refrigerate at least 4 hours.
2. Meanwhile, make the honey -cumin sauce by whisking together 1/3 cup lime juice, honey, vegetable oil and ground cuminin a small bowl. Set aside until needed.
3. To make the chipotie mayo dressing- place the mayo, chilies, adobo sauce 1/4 teaspoon salt and cayenne pepper together in the bowl of a food processor. Pulse until smooth. Cover, and refrigerate until needed.
4. To bread the fish, place the flour, eggs, and panko crumbs int three separate shallow dishes.
Season the fish, place the flour, eggs and panko crumbs in three separate shallow dishes. Season the fish with the salt and pepper to taste. Dip the fish pieces first in the panko crumbs, patting the pieces to help the breadcrumbs hold. Set the fish aside on a plate.
5. To cook the breaded fish, pour 1 cup vegetable oil into a skillet to 1/4 inch deep. Heat the oil
to 365 degrees F over medium heat. Cook the fish, turning until all sides are golden brown, and flesh is easily flaked with a fork. Drain on paper towels. Brush the fish with the honey-cumin sauce.
6. Mix the coleslaw and ciliantro together in a bowl. Reserve 1/4 cup of the chipote mayo dressing, and pour the remaining dressing over the coleslaw mixture. Toss to coat evenly wiht the dressing.
7. Place the tortillas on a flat surface, and spread each with 1 tablespoon reserved chipotie mayo dressing. Divide fish between tortillas. Top with the cilantro coleslaw.
This recipe has a lot of steps...but well worth it if you have the time. This is a big hit with our family. Found this recipe on line. allrecipes.com Polly
Sunday, November 1, 2009
Marinated Mushroom Salad
1 head of lettuce (red, green and or romaine)
1 small bag spinach
1 pint cottage cheese
1 cup mozzarella cheese ( I added more cheese)
1/2 red onion sliced
1/2 cup crumbled bacon ( I fried about a pound of bacon... making it much more fattening!)
Dressing:
1 cup oil
1/2 cup white vinegar
1/2 cup sugar
1 Tbsp. poppy seeds
1/2 Tbsp. minced onions
1 tsp salt
2 cups sliced mushrooms
Mix dressing together and add mushrooms to marinate in fridge for at least 2 hours.
Layer the salad just before serving in the order shown above, adding marinated mushrooms and dressing last.
Recipe from : Cami Bingham
1 small bag spinach
1 pint cottage cheese
1 cup mozzarella cheese ( I added more cheese)
1/2 red onion sliced
1/2 cup crumbled bacon ( I fried about a pound of bacon... making it much more fattening!)
Dressing:
1 cup oil
1/2 cup white vinegar
1/2 cup sugar
1 Tbsp. poppy seeds
1/2 Tbsp. minced onions
1 tsp salt
2 cups sliced mushrooms
Mix dressing together and add mushrooms to marinate in fridge for at least 2 hours.
Layer the salad just before serving in the order shown above, adding marinated mushrooms and dressing last.
Recipe from : Cami Bingham
Thursday, August 27, 2009
Sauerkraut Soup
This is a variation of Rachael Ray's Sweet 'n Saur Cabbage Soup. I make it whenever Marc is craving Dave's sauerkraut soup. I'm not usually a fan of sauerkraut unless it is served with some good wurst and mustard but this really doesn't have a strong kraut flavor.
2 tbsp extra-virgin olive oil
1 polska kielbasa sausage, casing removed and chopped into bite-sized pieces
1 savoy or regular green cabbage, cored, quartered and sliced
1/4 onion, grated (peel, halve and freeze before shredding to avoid tears)
1 cup shredded carrots
2 cups frozen shredded hashbrowns
Salt and Pepper
1 bay leaf
2 cups apple cider or juice (the murky kind, not the clear kind)
1/4 cup honey
One 14 oz. can white beans, drained (optional)
1 pound sauerkraut, rinsed and drained
1 quart chicken stock
1/2 tbsp dried dill
Sour cream for serving
In a soup pot over medium high heat, brown the meat in the oil, add the vegetables, saute for a few minutes and season with salt and pepper. Add the rest of the ingredients, cover and bring to a boil. Cook until everything is tender. Serve with sour cream on top.
2 tbsp extra-virgin olive oil
1 polska kielbasa sausage, casing removed and chopped into bite-sized pieces
1 savoy or regular green cabbage, cored, quartered and sliced
1/4 onion, grated (peel, halve and freeze before shredding to avoid tears)
1 cup shredded carrots
2 cups frozen shredded hashbrowns
Salt and Pepper
1 bay leaf
2 cups apple cider or juice (the murky kind, not the clear kind)
1/4 cup honey
One 14 oz. can white beans, drained (optional)
1 pound sauerkraut, rinsed and drained
1 quart chicken stock
1/2 tbsp dried dill
Sour cream for serving
In a soup pot over medium high heat, brown the meat in the oil, add the vegetables, saute for a few minutes and season with salt and pepper. Add the rest of the ingredients, cover and bring to a boil. Cook until everything is tender. Serve with sour cream on top.
Sunday, August 2, 2009
Jalapeño Cheddar Cornbread
Recipe from Ina Garten, Barefoot Contessa on the Food Network
3 cups flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons salt
2 cups milk
3 eggs, lightly beaten
1/2 pound (2 sticks) butter, melted, plus extra to grease pan
8 ounces extra-sharp cheddar, grated, save some to garnish
1/3 cup chopped scallions, plus extra to garnish
3 tablespoons seeded and minced fresh jalapeño pepper
Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. In separate bowl, combine milk, eggs, and butter. Using a wooden spoon stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in most of the grated cheddar, most of the scallions, and all of the jalapeños, and allow the mixture to sit at room temperature for 20 minutes.
Meanwhile, preheat oven to 350 and grease 9x13 pan.
Pour batter into pan, smooth the top, and sprinkle with the remaining cheddar and scallions. Bake for 25 to 35 minutes or until toothpick comes out clean.
3 cups flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons salt
2 cups milk
3 eggs, lightly beaten
1/2 pound (2 sticks) butter, melted, plus extra to grease pan
8 ounces extra-sharp cheddar, grated, save some to garnish
1/3 cup chopped scallions, plus extra to garnish
3 tablespoons seeded and minced fresh jalapeño pepper
Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. In separate bowl, combine milk, eggs, and butter. Using a wooden spoon stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in most of the grated cheddar, most of the scallions, and all of the jalapeños, and allow the mixture to sit at room temperature for 20 minutes.
Meanwhile, preheat oven to 350 and grease 9x13 pan.
Pour batter into pan, smooth the top, and sprinkle with the remaining cheddar and scallions. Bake for 25 to 35 minutes or until toothpick comes out clean.
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