Tonight I decided that I need to really be healthy. I want the good stuff, but I also want to continue to improve my over all health. So that said, tonight I am making a new version of Mexican Picadillo. For those of you who think you don't know what that is, a better definition would be "taco meat". LOL. My husband would be laughing at me if I called it taco meat. In an effort to keep us heart healthy here is my revamped version of Mexican Picadillo.
Ingredients:
Boneless, Skinless Chicken Breasts ( 4 ) Thawed
One Large White Onion
3 - 4 Jalapeno's (or Serrano Chilies) I prefer Serrano's
1 Tbs ground Cumin
1 Tbs Red Pepper Flakes
1 Tbs dried Mexican Oregano (if available always use home grown Oregano but use twice as much)
6 Red Potatoes
4 Roma Tomatoes
3 - 4 Tbs of Olive Oil
salt and pepper to taste
Directions:
In a food processor take your chicken breasts and grind them up to resemble ground beef.
Make sure you do not over process or it will be come gummy. Pulse your chicken breasts so you can
keep it to the texture you desire. In a hot skillet, heat your olive oil. Dice your onion and your peppers, add
to the skillet and saute until they start to caramalize. Add in the ground Chicken and saute until cooked thru.
You will also at this time want to add your Red potatoes, cubed up into small pieces so they will cook thru at
a more even pace. Add in your oregano, salt and pepper. Continue to stir this mixture so that it will combine in flavor. Add the diced Tomatoes and let this simmer. If the Tomatoes do not seem to be letting off much liquid, you may need to add some water to help this stay moist as the potatoes cook down. If you are short on time and need to speed up this process add additional water and put a lid on the skillet. This will trap the moisture and keep it inside to help the potatoes cook faster. If additional heat is your think, now would be the time to add in the red pepper flakes.
Heat up tortilla's and enjoy! If you like this mixture even makes great burritos too.
Tuesday, January 31, 2012
Tuesday, September 28, 2010
Ham and Eggs anyone?
tonight's menu is one of those meals one would expect to have if we were living in the 50's. I kind of feel like it is an episode right out of Mad Men. Those ladies all dressed up in their dresses with fancy hair styles, perfectly set dinner tables with linens and china. NOT - welcome to the 2010's, wouldn't we be lucky to eat off of paper plates! Well, I don't really go to that extreme. I put a ham in the crock pot before I left the house this morning. I am going to follow it up with some yummy mashed potatoes and gravey and a green bean casserole. Yes, a green bean casserole with the french fried onions on top! The only thing missing will be dinner rolls as I forgot to get some at the market this past weekend. No real recipe to write for this, just good ole fashioned home cooking.
Leftovers will be with eggs in the AM. Yummy, yummy! The perfect breakfast to me - Ham and eggs.
Leftovers will be with eggs in the AM. Yummy, yummy! The perfect breakfast to me - Ham and eggs.
Friday, September 24, 2010
Friday is finally here
Wednesday, September 22, 2010
Middle of the week - Ho Hums
this has really felt like the longest week ever, and I just realized it is only Wed. Two more long days and I have a weekend to recooperate. The plan right now is to get some last minute things done around the house as it will be soon that the appraiser will be coming. The weather this year has take a toll on my house. First the flood in Feb and now the long hot, hot, hot summer has caused many cracks to appear. I need to get them patched up so I can get the best appraisal possible. Will this whole house thing ever get done?? Just saying, I really do want it to be all over with. I have two more rooms that I need to get new floors on and the whole house will be completely remodeled. 100%. From a new roof to all new floors, does it get any better? Tonight is ENCHILADA NIGHT.
Ingredients: boneless skinless chicken thighs (or breasts), onions, jalapenos, 2 roma tomatoes, 1 cup frozen corn, dried chilies, onion powder, garlic powder, cumin, chili powder, 2 tbs corn starch mexican melting cheese (or you could substitute monterey jack), corn tortillas.
first you need to prepare your enchilada sauce (or you can just buy a can already made - but I would not do that). In a small sauce pan put in about 6 - 8 New Mexico dried chilies (may be called Cascabel) and fill 3/4 of the way with water. Bring to a boil and then lower temp and let them simmer for about 10 - 15 minutes until they are nice and soft. In a blender put in the softened chilies, remove the stems and as many seeds as you can. Add in one small onion roughly chopped. Blend well, then add salt and pepper to taste. Pour this mixture thru a stainer to get out the excess seeds and skins. Return to sauce pan and add a slurry of the corn starch and water to thicken slightly. This will be your enchilada sauce, you can add a touch of vinegar if you want to brighten the flavor, this is optional. I also like to add in some hot pepper flakes to add some heat, this is also optional if you do not like spicy sauces.
In a medium sauce pan filled with water add the chicken pieces and add the following spices to flavor the chicken as it is boiling. Two tbs onion powder, Two tbs garlic powder, 1 tsp cumin, 1 tsp chili powder.
Bring this to a boil until the chicken is cooked completely. Remove the chicken from the poaching liquid and let it cool, after the chicken has cooled enough to touch, take two forks and shred the chicken, at this point I like to add some of the poaching liquid back into the chicken to make it moist. Take your onion and jalapeno chop it finely, along with the Roma Tomatoes. Stir all these into the chicken mixture, then add in the cup of frozen corn (thawed).
Next you need to prepare the tortillas, in a shallow fry pan heat up some oil (canola is my choice - just enough to dip the tortillas in). Once the oil is hot take each tortilla and dip them in the oil, this is just to make them pliable. Now you need to set up your enchila making station! Have your tortillas ready, your bowl of enchilada sauce, your shredded chicken and a large baking dish. Line the bottom of the baking dish with some of the enchilada sauce. Take your tortilla and dip it completely in the bowl of enchilada sauce, lay it into the baking dish, add in a large spoonful of the chicken mixture and roll the tortilla up, continue until all the chicken mixture is used, (You may need more than one baking dish). Take the extra enchilada sauce and pour over top of each of the rolled up tortillas.
You can either shred your own cheese (which is what I do) or you can purchase it already shredded. Put a layer of shredded cheese over top and put into a hot oven - 400 degrees for about 20 minutes. Just to get the cheese melted and slightly brown.
Ingredients: boneless skinless chicken thighs (or breasts), onions, jalapenos, 2 roma tomatoes, 1 cup frozen corn, dried chilies, onion powder, garlic powder, cumin, chili powder, 2 tbs corn starch mexican melting cheese (or you could substitute monterey jack), corn tortillas.
first you need to prepare your enchilada sauce (or you can just buy a can already made - but I would not do that). In a small sauce pan put in about 6 - 8 New Mexico dried chilies (may be called Cascabel) and fill 3/4 of the way with water. Bring to a boil and then lower temp and let them simmer for about 10 - 15 minutes until they are nice and soft. In a blender put in the softened chilies, remove the stems and as many seeds as you can. Add in one small onion roughly chopped. Blend well, then add salt and pepper to taste. Pour this mixture thru a stainer to get out the excess seeds and skins. Return to sauce pan and add a slurry of the corn starch and water to thicken slightly. This will be your enchilada sauce, you can add a touch of vinegar if you want to brighten the flavor, this is optional. I also like to add in some hot pepper flakes to add some heat, this is also optional if you do not like spicy sauces.
In a medium sauce pan filled with water add the chicken pieces and add the following spices to flavor the chicken as it is boiling. Two tbs onion powder, Two tbs garlic powder, 1 tsp cumin, 1 tsp chili powder.
Bring this to a boil until the chicken is cooked completely. Remove the chicken from the poaching liquid and let it cool, after the chicken has cooled enough to touch, take two forks and shred the chicken, at this point I like to add some of the poaching liquid back into the chicken to make it moist. Take your onion and jalapeno chop it finely, along with the Roma Tomatoes. Stir all these into the chicken mixture, then add in the cup of frozen corn (thawed).
Next you need to prepare the tortillas, in a shallow fry pan heat up some oil (canola is my choice - just enough to dip the tortillas in). Once the oil is hot take each tortilla and dip them in the oil, this is just to make them pliable. Now you need to set up your enchila making station! Have your tortillas ready, your bowl of enchilada sauce, your shredded chicken and a large baking dish. Line the bottom of the baking dish with some of the enchilada sauce. Take your tortilla and dip it completely in the bowl of enchilada sauce, lay it into the baking dish, add in a large spoonful of the chicken mixture and roll the tortilla up, continue until all the chicken mixture is used, (You may need more than one baking dish). Take the extra enchilada sauce and pour over top of each of the rolled up tortillas.
You can either shred your own cheese (which is what I do) or you can purchase it already shredded. Put a layer of shredded cheese over top and put into a hot oven - 400 degrees for about 20 minutes. Just to get the cheese melted and slightly brown.
Tuesday, September 21, 2010
Better late - than never / Monday Night Fish Tacos!
Last night was Fish Taco night. Let me tell you, there was not even a crumb left to scavange. I am guessing the tacos were a hit!
INGREDIENTS: Tilapia Fillets, 2 eggs, 3 tbs milk, 2 cups Maseca, **2 tbs spice mix, 1 small onion, 2 jalapenos, 2 roma tomatos, corn tortillas, **special taco sauce.
before starting the fillets it is best to get your breading station set up. in a large flat bowl, mix 2 eggs and 3 tbs milk well, (you can add some hot sauce to this if you want to kick it up!)
in a shallow cookie sheet or other container mix 2 cups Maseca with your 2 tbs spice mix (recipe below for my favorite one) if your spice mix does not contain salt add some to taste and some fresh cracked black pepper.
in your frying pan have about 2 cups of oil heating on med high heat. Take your fillets and dunk them in the egg mixture then into the Maseca mix. Shake off the excess and gently put them in the frying pan. continue until all fillets are all fried off. Let them drain on a cookie sheet lined with paper towels to soak up the excess oil. Prepare your corn tortillas, or flour if you prefer.
Chop the onion and the jalapeno and the tomatos for toppings on your fish tacos.
***Special Salsa Recipe***
In a blender roughly chop 5 tomatillos one small onion, 3 roma tomatoes, 2 - 3 tbs red wine vinegar, pinch of salt and pepper and blend.
++SPICE MIX++
3 tbs onion powder
3 tbs garlic powder
2 tsp salt
2 tsp pepper
2 tbs chili power
2 tbs ground coffee
Use it as a rub on meats or chicken when grilling or smoking. add into any flour when coating meat, chicken or fish to fry. ENJOY!
INGREDIENTS: Tilapia Fillets, 2 eggs, 3 tbs milk, 2 cups Maseca, **2 tbs spice mix, 1 small onion, 2 jalapenos, 2 roma tomatos, corn tortillas, **special taco sauce.
before starting the fillets it is best to get your breading station set up. in a large flat bowl, mix 2 eggs and 3 tbs milk well, (you can add some hot sauce to this if you want to kick it up!)
in a shallow cookie sheet or other container mix 2 cups Maseca with your 2 tbs spice mix (recipe below for my favorite one) if your spice mix does not contain salt add some to taste and some fresh cracked black pepper.
in your frying pan have about 2 cups of oil heating on med high heat. Take your fillets and dunk them in the egg mixture then into the Maseca mix. Shake off the excess and gently put them in the frying pan. continue until all fillets are all fried off. Let them drain on a cookie sheet lined with paper towels to soak up the excess oil. Prepare your corn tortillas, or flour if you prefer.
Chop the onion and the jalapeno and the tomatos for toppings on your fish tacos.
***Special Salsa Recipe***
In a blender roughly chop 5 tomatillos one small onion, 3 roma tomatoes, 2 - 3 tbs red wine vinegar, pinch of salt and pepper and blend.
++SPICE MIX++
3 tbs onion powder
3 tbs garlic powder
2 tsp salt
2 tsp pepper
2 tbs chili power
2 tbs ground coffee
Use it as a rub on meats or chicken when grilling or smoking. add into any flour when coating meat, chicken or fish to fry. ENJOY!
Monday, September 20, 2010
Sunday's Menu (a new creation)
Ok, here is my newest creation, (this does go hand in hand with my user name you know) crafty CHEF. Well this is for the chef part:
SHRIMP ALFREDO W/ PENNE PASTA
Ingredients: Shallots, green onions, onion powder, butter, olive oil, half & half, parsley, parmesean cheese, two small bags of pealed and deveined shrimp, baby spinich, & penne pasta.
in a large skillet add olive oil and half a stick of butter, heat skillet and let butter come to an almost brown stage, add in some finely diced shallots and approximately 8 green onions chopped. Once these are slightly brown add in about two tablespoons of onion powder, mix in and let it cook down for about a minute. Pour in between one and a half cups of half & half to two cups. Stir this continuously so it will not scorch and burn. Add some salt and pepper to taste.
You should already have a large pot with boiling water going, add a generous amount of salt and cook the penne according to the package directions. If you skip the salt in the water you penne will not have much flavor, but if you are looking to reduce your salt intake you can skip this step.
At this time you can add in your shrimp and about 3/4ths of the bag of baby spinich. Stir this up until the spinich starts to wilt down. Also, your sauce should start to thicken. Drain your cooked penne and make sure you let it sit in the strainer so all the excess water comes out. Add 1/4 cup of parmesean cheese to the sauce and stir to incorporate. Now you can add in the penne pasta mix well and add in 2 tablespoons of parsley finely chopped. Dinner is served! Hope you enjoy this recipe (keep in mind you can change out the shrimp for chicken if you don't like shrimp or if you have a shell fish allergy).
SHRIMP ALFREDO W/ PENNE PASTA
Ingredients: Shallots, green onions, onion powder, butter, olive oil, half & half, parsley, parmesean cheese, two small bags of pealed and deveined shrimp, baby spinich, & penne pasta.
in a large skillet add olive oil and half a stick of butter, heat skillet and let butter come to an almost brown stage, add in some finely diced shallots and approximately 8 green onions chopped. Once these are slightly brown add in about two tablespoons of onion powder, mix in and let it cook down for about a minute. Pour in between one and a half cups of half & half to two cups. Stir this continuously so it will not scorch and burn. Add some salt and pepper to taste.
You should already have a large pot with boiling water going, add a generous amount of salt and cook the penne according to the package directions. If you skip the salt in the water you penne will not have much flavor, but if you are looking to reduce your salt intake you can skip this step.
At this time you can add in your shrimp and about 3/4ths of the bag of baby spinich. Stir this up until the spinich starts to wilt down. Also, your sauce should start to thicken. Drain your cooked penne and make sure you let it sit in the strainer so all the excess water comes out. Add 1/4 cup of parmesean cheese to the sauce and stir to incorporate. Now you can add in the penne pasta mix well and add in 2 tablespoons of parsley finely chopped. Dinner is served! Hope you enjoy this recipe (keep in mind you can change out the shrimp for chicken if you don't like shrimp or if you have a shell fish allergy).
Sunday, September 19, 2010
A Leisurely Sunday - NOT!
Well, I thought I was going to get some canning and possibly some sewing done today but my DH put a twist into my day. I just finished my chores (house cleaning, laundry, dishes, etc...) when he asked if I could come to the shop and help him finish sanding these cabinets for this big job he has to have done by tomorrow. Oh well, my thoughts were good at first this morning. Maybe if I do go and help, we can get it done faster and I can still get done what I wanted to do today! Better get going if I want to have some ME TIME later.
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