Thursday, April 5, 2007

Roasted Tomatillo Salsa

1 lb tomatillos, husked
1 white onion
4 garlic cloves
2 jalapenos
2 tsp ground cumin
1 tsp salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced

Preheat the oven to 400*. Roast tomatillos, onion, garlic, and jalapenos for 12-15 minutes.
Transfer the roasted vegetables and any juices to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse the mixture until it is well combined but still chunky.
I always double or triple what the recipe call for if I am making chicken enchiladas.

Baked Ziti with Ground Beef

1 lb lean ground beef
1/2 cup chopped onion
1 green bell pepper, chopped (about 1/2 cup)
14 1/2 oz can diced tomato, undrained
8 oz can tomato sauce
1/2 tsp dried leaf basil, crumbled
1/2 tsp dried leaf oregano, crumbled
1/2 tsp garlic powder or small clove, minced
1 1/2 tsp salt
1/4 tsp pepper
8 oz ziti, cooked
2 cups shredded mozarella

Saute the ground beef, onion, and green pepper in a large skillet until onion is tender and beef is lightly browned. Drain.
Add the tomatoes, tomato sauce, basil, oregano, garlic, salt and pepper.
Stir well, stir in ziti and 1 cup of the cheese. Transfer to a 2 1/2 qt casserole. Top with the remaining cup of cheese.
Bake at 350* for 25-30 minutes or until hot and bubbly.

Serves about 6.

Vanishing Oatmeal Raisin Cookies

1/2 lb (2 sticks) butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1 1/2 cup flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups oats
1 cup raisins (I have added in all kinds of other things as well. White chocolate chips were a HUGE hit!)


Heat oven to 350*.
Combine all the dry ingredients.
Beat together butter and sugars.
Add eggs and vanilla. Beat well.
Add combined flour, baking soda, cinnamon, and salt. Mix well.
Drop onto an ungreased cookie sheet.
Bake 10-12 minutes.
Cool 1 min and remove to a wire rack.
This recipe should make around 4 dozen if you make them smaller.

Wednesday, April 4, 2007

Buffalo Chicken Dip

I got this recipe from Melissa McGary, a coworker from The Arc. It is awesome!

2 (10 oz) cans chunk chicken, drained
2 (8 oz) pkgs cream cheese, softened
1 cup ranch dressing
3/4 cup Franks Red Hot Buffalo Sauce
1 1/2 cup shredded cheddar cheese

Heat chicken and hot sauce in a skillet over medium heat until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended. Mix in half of the shredded cheddar cheese and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top and cover. Cook on low until hot and bubbly.
Serve with celery sticks, chicken flavored crackers, or tortilla chips.

Southwestern Avocado and Black Bean Salad

Delicious! I found this recipe on the food network. I think it was Jamie and Paula Deen that did it. Love. Love. Love.

1/2 cup freshly chopped cilantro leaves
1/4 cup extra virgin olive oil
2 Tbsp freshly squeezed lime juice
2-3 dashes hot sauce (Tabasco)
4 cups chopped romaine lettuce
2 avocados, peeled and diced
2 cups fresh or frozen corn kernals, thawed and drained
2 (15 oz) cans black beans, rinsed and drained
1 cup chopped cherry or a container of grape tomatoes
3/4 cup grated pepper jack cheese
kosher salt and pepper to taste

In a small bowl whisk together the cilantro, oil, lime juice and hot sauce. That will be your dressing.
In a large serving bowl, add the lettuce, avocado, corn, beans, tomatoes, and cheese. Add the dressing and toss well. Season with kosher salt and pepper to taste. Serve.
So, this salad is HUGE! We can't ever eat it all in even two days and the salad will get gross after the first day with the dressing, avocado and cheese. So. The solution? We put everything into little containers and toss  it in individual portions as we want to eat it. That way it all lasts longer and stays nice and fresh. It is definitely a favorite though. It is very filling.

Boneless Pork Loin Roast with Herbed Pepper Rub

  • 1 (3 pound) boneless pork loin roast
  •  
  • Herbed Pepper Rub:
  • 2 Tbsp cracked black pepper (I halved this because it seemed like too much for the kids.)
  • 2 Tbsp grated Parmesan cheese
  • 2 tsp dried basil
  • 2 tsp dried rosemary
  • 2 tsp dried thyme
  • 1/4 tsp garlic powder
  • 1/4 tsp salt

Pat pork dry with paper towel. 
In small bowl, combine all rub ingredients well and apply to all surfaces of the pork roast. 
Place roast in a shallow pan and roast in a 350* oven for 1 to 1-1/4 hours (18 to 20 minutes per pound), until internal temperature on a thermometer reads 150 degrees F. Remove roast from oven; let rest until temperature reaches 160 degrees F, about 10 minutes before slicing to serve.

Roasted red potatoes and veggies finish off this meal nicely. Jake really liked this.

Spicy Honey Mustard Pork Roast

I found this on Allrecipes.com, one of my go-to sites to find tasty dishes.

3 lb pork roast
1/4 cup honey
2 Tbsp Dijon mustard
2 Tbsp black pepper (I don't put quite this much in. It gets to be a little much for the kids)
1/2 tsp dried, crushed thyme
1/2 tsp salt

Score 1/2 inch slits in the roast and place it in a baking dish. Combine the honey, mustard petter, thyme and salt. Mix until blended. Brush the mixture over the roast. I put it in the fridge for a little while (an hour or so) before putting it into the oven. Preheat the oven to 300*. I add some water into the bottom of the pan too so that there is a little bit of liquid for the potatoes or rice. Bake for one hour. Remove it from the oven and flip the roast in the pan. Return to the oven and continue baking for 45 minutes to an hour. Let it stand for 15 minutes.

Make sure that the internal temp is 170*.
I do roasted red potatoes or mashed potatoes with this most of the time.

White Chicken Chili

This recipe is from my cousin Angie Lee. It is always a huge hit anytime we make it. I have had to make some adjustments to it depending on where we were living at the time because tomatillos are not always available in the small town grocery store. So, I will give you the recipe as written and then write in changes we have made in a different color because there is a different flavor to it but both are great.

2 lbs of chicken breasts, chopped
1 med onion
3 garlic cloves, minced
1 Tbsp vegetable oil
30 oz undrained canned white beans or if you plan ahead you can soak dry beans overnight
4 tomatillos chopped (1 small can of salsa verde-it makes it a little spicier though so keep that in mind)
16 oz package of frozen white corn (I have used regular yellow corn too in order to save money but the white is the tastiest)
2 tsp cumin
1/2 tsp oregano
4 oz can of green chiles
1 1/2 cup chicken broth
lime, squeezed

Brown the chicken, onion and garlic in oil. Add the rest of the ingredients except the lime. Cook 20 minutes. Add the lime juice.
Serve over tortilla chips and top with shredded jack cheese, cilantro, and lime wedges.
It is more of a stoup when I make it, not really a soup but not quite a stew. It is pretty thick and the chips will also absorb some of the liquid.

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