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Archive for April, 2011

Chile rellenos bake

If you’re craving a greasy, fried chile rellenos, this isn’t the right recipe. But I didn’t want something heavy and full of fat, and I had some Mexican ingredients to use up: mexican shredded beef, monterey jack cheese, and the bottom of the bag of tortilla chips. Instead of making tacos or burritos or quesadillas, I decided to make a casserole. It was really good, almost like a quiche, and the flavors were yummy. I used monterey jack and cheddar cheese. It would have been nice to use a cojita or feta, but I’m in the process of clearing out my fridge. I made a nice sauce that I could use for dipping chips, taquitos, quesadillas, or tacos. Here is the recipe how I made it. The simply recipes site used Mexican chorizo for the filling and it used 1 poblano per person. I only needed 2 poblanos for a casserole for 3 big servings, or 4 regular ones. I would dice the roasted poblanos next time and use a smaller, taller dish. I think the round casserole dish would be perfect.

Chile Rellenos Casserole

Inspired by Simply Recipes, Kalyn’s Kitchen. The sauce portion is from A Sweet Pea Chef.

Ingredients:

  • 2 poblano chiles
  • 1Tbsp olive oil
  • 1/2 onion, chopped
  • 4 cloves garlic, minced
  • 2 tbsp flour
  • 3/4 tsp Mexican oregano
  • 1 cup chicken stock
  • 1 28-ounce can tomatoes
  • 1 bay leaf
  • Salt and pepper
  • 1 cup shredded beef
  • 1 1/2 cup shredded cheese
  • 1 green onion, sliced
  • 1/2 teaspoon dried oregano
  • 5 eggs
  • 2 Tbsp flour
  • 1/2 teaspoon baking powder
  • Tortilla chips, crumbled

Directions:

1. Preheat broiler. Lay chiles in a single layer on a broiling pan (not a baking sheet that will warp in the heat of the broiler) or on a rack in a roasting pan. Position the the chilies one to two inches from the broiler element. Cook until chiles are blistering and black, a few minutes on all sides. Turn chiles over and broil until blistering and black all over. Put chilies in a bowl and cover with plastic wrap. Let sit 15 minutes.

2. While the chilies are cooling, heat olive oil in a large sautée pan, on medium. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and cook for a minute more. Add oregano and toast on empty spot on pan. Add the flour and stir constantly for 2 minutes to cook the flour. Add chicken stock slowly while stirring. Add the tomatoes (break up any whole tomatoes before adding to the pan). Add bay leaf, salt and pepper. Bring to a boil simmer and lower the heat. Gently simmer for 15-20 minutes. Use stick blender or food processor to process sauce until smooth.

3. Carefully peel and discard the blackened skin off of the chilies. Cut off the stem ends, remove the seeds and discard. Slice chiles into about 1 inch pieces. Set chiles aside on a layer of paper towels to dry.

4. Preheat oven to 375°. Pour tomato sauce into the bottom of a baking dish (the tomato sauce should be the consistency of a thin spaghetti sauce. If it is too thick, thin it out with a little water).

5. Lay pieces of chiles on top of sauce, covering mostly completely. Add meat and 2/3 of cheese on top. Sprinkle with dried oregano and green onions.

6. Whisk eggs, flour, baking powder, and a pinch of salt until no lumps remain. Pour on top of casserole. Sprinkle with remaining cheese.

7. Bake until top starts to brown and the eggs are set but still soft, about 30 minutes. Sprinkle with tortilla chips and green onions.

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Spicy shrimp po boys

I’m so glad I got a chance to make these! The spice rub is really good (It’s Emeril’s famous seasoning) and the shrimp were crispy and yummy. I deep fried them, and they took about 3 minutes to cook. I made a remoulade sauce from Annie’s Eats, but I think I like the All Recipes one better. This makes a lot of batter, I probably needed 1/2 cup of flour and 1/2 cup of cornmeal. We had 0.65 lbs of shrimp today, but Jacob requested the full pound for next time. The breading is not very thick but that’s ok for a big sandwich like this one! I made French Bread Rolls from Mel’s Kitchen Cafe.

Classic Fried Shrimp Po Boys

Emeril Lagasse, Foodnetwork.com

Serves 2?

Ingredients:

  • Vegetable oil, for frying
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 3 tablespoons Essence, recipe follows
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon cayenne
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups yellow cornmeal
  • 2 small French bread loaves, each about 10-inches long
  • 4 tablespoons melted butter
  • 1/4 cup mayonnaise, or more to taste
  • Red pepper sauce
  • 1 cup shredded lettuce
  • 1 large ripe beefsteak tomato, thinly sliced
  • Sliced dill pickles, optional
  • Hot sauce, for serving, optional
  • Potato chips, for serving, optional (recommended: Zapp’s)

Directions:

Heat the oil in a large sauce pan or preheat a deep fryer to 360 degrees F. Season the shrimp with 1 tablespoon of the Essence, 1/2 teaspoon of the salt and 1/4 teaspoon of the cayenne. In a medium mixing bowl combine the flour and cornmeal and season with the remaining 2 tablespoons of the Essence, 1 teaspoon salt and 1/2 teaspoon cayenne. Dredge the shrimp in the seasoned flour mixture, coating the shrimp completely. Fry the shrimp in the hot oil, in batches if necessary, until golden brown, stirring constantly, about 4 minutes. Remove from the oil and drain on a paper-lined plate. Season with salt and hot sauce. Split the French bread loaves in half and brush both cut sides of the bread with some of the melted butter. Using a spatula, spread the mayonnaiseon both sides of the bread, then sprinkle with hot sauce. Divide the shrimp evenly between the 2 sandwiches and garnish with the lettuce, tomato slices, sliced pickles and hot sauce, if desired. Serve with potato chips.

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

sun dried tomato pasta with cooks illustrated roasted chicken

this method for roasting a whole chicken breast with the bone and skin is perfect. I will definitely try different variations on this chicken. I had to buy a whole chicken and have the butcher cut off the breast for me. It took 38 minutes, more or less, and it was cooked perfectly.

I made a sun dried tomato cream sauce from Epicurious. I did not blend the sauce and I simmered it for a while to thicken it. I used a little less then 1/2 lb of fettucine (probably 6 oz) and used a combined 1 1/4 cups of wine, chicken stock, and cream. I didn’t add the chicken until the very end with the pasta. I also added a ridiculous amount of parmesan cheese and green onion.

  • 4 boneless skinless chicken breast halves (1 1/2 pound total)
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 1/4 cup drained sun-dried tomatoes (packed in oil; 1/2 ounce), patted dry and coarsely chopped
  • 3/4 teaspoon dried hot red pepper flakes
  • 1/4 cup dry white wine
  • 3/4 cup chicken broth
  • 1/4 cup heavy cream
  • 1/4 cup thinly sliced fresh basil

Pat chicken dry and season with salt and black pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning once, about 6 minutes total. (Chicken will not be cooked through.) Transfer with tongs to a plate.

Add garlic, tomatoes, and red pepper flakes to skillet and sauté, stirring, until garlic is pale golden, about 1 minute. Add wine and boil, stirring and scraping up brown bits, until reduced by half, about 1 minute. Add chicken broth and bring to a boil, covered.

Add chicken to skillet with any juices accumulated on plate and simmer, covered, until just cooked through, 4 to 5 minutes. Transfer chicken with tongs to a platter and keep warm, loosely covered with foil. Stir cream and 2 tablespoons basil into sauce in skillet and bring just to a simmer.

Transfer sauce to a deep heatproof bowl or 1-quart glass measure and purée with an immersion blender until almost smooth. (Alternatively, blend sauce in a standing blender. Use caution when blending hot liquids.) If necessary, add water to thin to desired consistency, then season with salt and pepper.

Serve sauce over chicken and sprinkle with remaining 2 tablespoons basil.

Read More http://www.epicurious.com/recipes/food/views/Chicken-with-Sun-Dried-Tomato-Cream-Sauce-107198#ixzz1K7qMPlVf

Sun dried tomato turkey burgers

With my additions, these turkey burgers were moist and had lots of flavor. I could have eaten a ton of these sliders! I made a few additions: 2 tbsp of chopped parsley, 1/2 of a onion, chopped and sauteed, and 2 garlic cloves, minced and sauteed. I made 8 burgers out of a 1.2 lb package of ground 93/7 turkey. They took a little longer than 3-4 minutes/side to cook, because mine were bigger. I served with sun dried tomato pesto mayo (subbing parsley for basil) on homemade Hawaiian rolls. I used lettuce instead of spinach and left out the spinach in the burger.

Feta Sun-Dried Tomato Turkey Burger Sliders (picky palate)

2 Tablespoons extra virgin olive oil

1 lb ground turkey

1/2 Cup crumbled feta cheese

1/4 Cup sun-dried tomatoes, jarred in olive oil

1/2 Cup fresh baby spinach leaves, chopped

Pinch of Kosher salt, fresh cracked pepper and Lawry’s Garlic Salt with Parsley

Sun-Dried Tomato Mayonnaise

1 Cup mayonnaise

2 Tablespoons sun-dried tomatoes, packed in olive oil, drained

Baby hamburger buns or dinner rolls, split and warmed

2 Cups fresh baby spinach leaves

1.  Heat oil into a large skillet over medium heat.  Place turkey, feta, sun dried tomato, spinach and seasonings into a mixing bowl.  Mix until just combined.  Form 1/4 Cup little patty’s and place onto a cookie sheet.  Once all are formed, place batches in hot skillet.  Cook for 3-4 minutes per side or until golden brown and cooked through.

2.  Place mayonnaise and tomatoes into a bowl; mix to combine.  Spread over insides of warm rolls.  Layer bottom roll with spinach and the burger.  Close with top roll and eat :)

Makes about 12 little sliders

tuna croquettes and remoulade

remoulade is mix of emeril and all recipes

tuna croquettes, really good, simple tasting, little dry because we squeezed out every bit of moisture and only added 1 egg + a little, 1 7oz packet barely enough for 2 dinners

Buffalo chicken stove top mac and cheese

This recipe makes the smoothest, cheesiest, delicious mac and cheese ever. It is from America’s Test Kitchen, which is now my new favorite source for recipes. I cut the recipe in half but only used 5 oz of evaporated milk. It comes in 5 oz and 12 oz cans, and I didn’t think I would use the rest. And the little can was just so cute! I used six ounces of cheese, about half sharp cheddar and half american from the deli. The sauce was so creamy and saucy, like a queso dip. The one issue was that there was too much cheese for the 4 oz of pasta (penne) that I used. I decided to kick this mac and cheese up a notch when I saw a recipe for buffalo chicken mac and cheese. I also referred to Alton’s stove top mac and cheese recipe . They are almost identical except for the amount of evaporated milk and cheese.

My adaptation including roasting 2 buttermilk brined chicken thighs at 375 for about 28 minutes. I chopped them up and stirred them into the mac and cheese, along with a lot of Frank’s hot sauce and green onions. I saved the blue cheese for a topping.

Creamy Macaroni & Cheese
2 large eggs
1 (12oz) can evaporated milk
1/4 teaspoon hot red pepper sauce
2 teaspoons salt
1/4 teaspoon ground black pepper
1 teaspoon dry mustard, dissolved in 1 teaspoon water
1/2 lb elbow macaroni
4 tablespoons unsalted butter
12 oz sharp cheddar, American, or Monterey Jack cheeses, grated (about 3 cups)

1. FOR THE BREAD CRUMBS: Heat butter in large skillet over medium heat until foam subsides. Add bread crumbs; cooks, tossing to coat with butter, until crumbs just begin to color., about 10 minutes. Season to taste with salt; set aside.

2. FOR THE MACARONI & CHEESE: Mix eggs, 1 cup evaporated milk, pepper sauce, 1/2 teaspoon salt, pepper, and mustard mixture in a small bowl; set aside.

3. Meanwhile, bring 2 quarts water to a boil in large heavy bottomed saucepan or Dutch oven. Add remaining 1 1/2 teaspoons salt and macaroni; cook until almost tender but still a little firm to the bite. Drain and return to pan over low heat. Add butter; toss to melt.

4. Pour egg mixture over buttered noodles along with three-quarters of cheese; stir until thoroughly combined and the cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes. Serve immediately, topped with toasted breadcrumbs.

The Recipe: Buffalo Chicken Mac-and-Cheese

Ingredients:

1 pound boneless, skinless chicken breast
1 pound elbow macaroni
1 tablespoon butter
4 ounces shredded American cheese
4 ounces shredded sharp cheddar cheese
1 cup evaporated milk
1 cup milk
1 tablespoon flour
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
16 ounces buffalo sauce
1/3 cup crumbled bleu cheese
Carrot and celery sticks

Directions:

Cube and cook the chicken and boil the macaroni. Heat the butter and flour in a heavy saucepan to make a roux. Add the evaporated milk and milk; stir until well-blended and allow to thicken. Add the American and sharp cheddar cheese; stir until melted. Add the onion and garlic powder and buffalo sauce and mix well. Add chicken and mix well. Pour the sauce mixture over the macaroni and blend. Season with salt and pepper. Sprinkle bleu cheese on top, and broil until cheese is melted. Serve with carrot and celery sticks.

fettucine alfredo

used america’s test kitchen recipe, made 1/3 of it, tasted better than low-fat one but not totally creamy because I added the cheese too early, will try again

love the trick about warming the bowls