Baked Teriyaki Chicken
http://allrecipes.com/Recipe/baked-teriyaki-chicken/Detail.aspx
recipe image
Rated: rating
Submitted By: Marian Collins
Photo By: Sarah-May
Prep Time: 30 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 30 Minutes
Servings: 6
"A spicy, homemade teriyaki of soy sauce, cider vinegar, ginger and garlic enlivens your choice of chicken cuts. Doubles easily to satisfy the hoards."
Ingredients:
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs
Directions:
1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Sunday, May 29, 2011
No-Knead Sourdough Bread
No-Knead Sourdough Bread
Paula Mansur
Posted By cheeseslave On April 6, 2010 @ 7:45 PM In Recipes | 78 Comments
Do you want to learn how to make no-knead sourdough? I have wanted to learn for years and I’m thrilled that I was able to find someone to teach me.
A few months ago, my friend and neighbor, Janis, had me (and our friend, Shirley, pictured below) over to her house to teach me her method for baking artisan no knead sourdough bread. It came out so well — I’m very excited to share it with you.
No-Knead Sourdough: The Lazy Way to Make Bread
This sourdough bread is so easy to make. It is no-knead, people. No stand mixer or Bosch. No kneading or mixing whatsoever. Just put the flour and the starter in a bowl and let it sit there overnight (well, 18-19 hours to be exact). What could be easier?
No knead bread appeals to me because I’m inherently lazy. Yes, I’m a crazy, driven workaholic who averages 12-15 hour workdays. But when it comes to cooking, gardening and housekeeping, I like to keep things as simple and easy as possible. (So I can work more — ha!)
This bread is beyond delicious. Not only that, as you can see from the photo above, it’s also beautiful. You will love it!
And it’s easy to make. Just follow the directions exactly. I took very detailed notes when Janis taught me, and I worked hard to be very precise with the recipe. Do not fool around with this — just do exactly as I have outlined and you will have perfect, delicious bread.
White Flour – Good For Sourdough Newbies
Now, this recipe is for a bread made with mostly white flour (with a small percentage of sprouted flour). I don’t usually recommend using white flour. As we know, white flour is not good for us — as it contains almost no nutrients. However, there are times when it’s a good thing to use, in moderation, of course. For example, Sally Fallon Morell has a white flour pie crust recipe in Nourishing Traditions.
Janis spent a long time researching and perfecting this recipe. I think that’s why it comes out so well — she really paid attention to details. She uses white flour in this recipe because (a) her husband prefers it, and he’s the one who eats it (she’s doing GAPS and doesn’t even eat the bread she bakes!) and (b) she could not get the bread to work properly with sprouted flour (I think you would have to add vital gluten to get a good rise out of all sprouted flour — I’m going to work on this recipe).
Janis also recommends starting with white flour the first time you bake sourdough bread. It is easier for most folks to get the hang of. If you follow this recipe, I promise, you will not end up with one of those bricks that most people get when they try their hand at sourdough the first time.
Janis has since informed me that she worked on it and she got great results with 100% plain spelt flour (not sprouted). Since the sourdough starter breaks down the phytic acid and other anti-nutrients, it’s fine to just use plain spelt or whole wheat flour. But try it with white flour first. If you succeed, then move on to a whole grain flour (ideally, freshly ground — it’s more nutritious).
I’ll am going to work on a 100% sprouted flour whole grain sourdough version. Am still busy busy busy though — it may take me a few months to post it.
No-Knead Sourdough Bread
Ingredients
Sourdough starter (1/4 cup) — for sources, see my resources page
Filtered water (12 oz + extra to activate starter)
Unbleached, all-purpose white flour – I used King Arthur (12 oz + extra to activate starter and some to put on your board)
Sprouted flour, wheat or spelt (4 oz) — for sources, see my resources page
Sea salt (1/2 tsp)
Rice flour, for dusting
Equipment
Large glass or ceramic mixing bowl (not stainless steel)
Dutch oven or stock pot
Very large cutting board or wooden bread board, or a very clean countertop
Banneton or colander lined with a dishcloth
Optional: plastic dough scraper
Directions
1. Follow directions (see below) on starter, feeding it every 8 hours until it is super-bubbly and active. It should look like a flour-and-water version of Champagne. You should see lots of bubbles and holes on the top. (This is really the key to a good loaf of sourdough. If your starter is not active enough, your bread will not rise.)
2. Put 12 ounces of filtered water (at body temperature — not ice cold) in a bowl or glass measuring cup. Add 1/4 cup of active sourdough starter to the cup and set aside.
3. In a large glass or ceramic (not stainless steel) mixing bowl, stir or whisk together 12 oz white flour, 4 oz sprouted flour, and 1 1/2 tsp fine (not coarse) sea salt.
4. Add starter and stir together with a wooden spoon.
5. Cover the bowl with plastic wrap and leave on the counter for 18-19 hours. If your kitchen is very cold, set your bowl in a warm place. You can make a note to yourself on a sticky and put it on top of the bowl, or set an alert on your iPhone (Janis uses the stickies — I use the iPhone).
6. 18-19 hours later, sprinkle white flour on a wooden board or large cutting board (or a clean countertop). With clean hands, gently scoop the dough out of the bowl and carefully set it on your floured surface. It helps to have a dough scraper to do this. You can get a plastic dough scraper for less than a dollar at gourmet shops or restaurant supply stores. You can also use a wooden spoon or your hands (it can help to put a little flour on your hands).
7. Fold the dough on top of itself three times. 1-2-3, that’s it. There is no kneading required — you’re just helping to disperse the gluten a bit.
8. Cover with a dishtowel and let sit on the board for exactly 15 minutes (set your timer).
15 minutes later, sprinkle a little rice flour into the bowl of a banneton (pictured below) or colander lined with a thin dish cloth (not one of those big thick terrycloth ones — use a thin cloth).
9. Very carefully put the dough into the banneton or cloth-lined collander, top side down. In other words, the top of the blob of dough should go down into the banneton, where the sprinkled rice flour is. That is going to be the top of your loaf when it bakes.
10. Cover the banneton or colander with another dishcloth and let it sit on the counter or in a warm place for 1 1/2 hours.
11. After one hour has passed, preheat oven to 500 degrees F and set the Dutch oven with lid on inside the oven, on the middle rack. You will let the Dutch oven, lid on, heat up in the oven for 30 minutes.
12. When 30 minutes have passed (and the dough has risen in the banneton or colander for a total of 1 1/2 hours), carefully take the very hot Dutch oven out of the oven.
13. Sprinkle some rice flour on your hands and very gently transfer the dough into the Dutch oven. The top of the loaf, which was facing down in the banneton or colander, will be facing right-side up in the Dutch oven.
14. Cover and put in the oven, immediately turning the heat down to 450 degrees (You may have to go as low as 400 — all ovens are different. Start with 450 and see how it goes — 450 worked great for me.).
15. Let bake for 1/2 hour, then take the lid off and turn the oven down to 400 degrees. Bake for 15 more minutes.
16. Serve warm with lots of grass-fed butter.
How To Activate a Sourdough Starter:
Janis does not feed her starter every day. She keeps it in her fridge. She just lets it sit in there, with the “hooch” liquid on top, indefinitely. When she wants to make bread this is what she does.
1. Take 2 teaspoons of starter and put it in a glass or ceramic bowl.
2. Stir in 1 ounce or 2 tbs each of room temp filtered water and flour. (Janis uses a digital scale to do this. You put a bowl on the scale, reset the weight to zero, then adds the starter.)
3. Around 8 hours later, measure your starter. (Again, it’s good to use a digital scale.)
4. Add equal parts flour and filtered water. In other words, if you have 2 oz starter, add 2 oz flour and 2 oz water.
5. Let sit for 8 hours, repeat the feeding one more time.
6. Let it sit for another 8 hours. You may have to feed it even one more time after that. See how bubbly it is & use your discretion.
Note: To keep your starter active & bubbly, you need to feed it every 8 hours and it has to be equal parts (1/3 starter, 1/3 filtered water & 1/3 flour). I tried feeding it less than every 8 hours and it died. I’ve also tried using less or more of the recommended amounts of starter/water/flour — it died. Don’t experiment – just follow the directions exactly and your starter will thrive.
Article printed from CHEESESLAVE: http://www.cheeseslave.com
URL to article: http://www.cheeseslave.com/2010/04/06/no-knead-sourdough-bread/
Click here to print.
Paula Mansur
Posted By cheeseslave On April 6, 2010 @ 7:45 PM In Recipes | 78 Comments
Do you want to learn how to make no-knead sourdough? I have wanted to learn for years and I’m thrilled that I was able to find someone to teach me.
A few months ago, my friend and neighbor, Janis, had me (and our friend, Shirley, pictured below) over to her house to teach me her method for baking artisan no knead sourdough bread. It came out so well — I’m very excited to share it with you.
No-Knead Sourdough: The Lazy Way to Make Bread
This sourdough bread is so easy to make. It is no-knead, people. No stand mixer or Bosch. No kneading or mixing whatsoever. Just put the flour and the starter in a bowl and let it sit there overnight (well, 18-19 hours to be exact). What could be easier?
No knead bread appeals to me because I’m inherently lazy. Yes, I’m a crazy, driven workaholic who averages 12-15 hour workdays. But when it comes to cooking, gardening and housekeeping, I like to keep things as simple and easy as possible. (So I can work more — ha!)
This bread is beyond delicious. Not only that, as you can see from the photo above, it’s also beautiful. You will love it!
And it’s easy to make. Just follow the directions exactly. I took very detailed notes when Janis taught me, and I worked hard to be very precise with the recipe. Do not fool around with this — just do exactly as I have outlined and you will have perfect, delicious bread.
White Flour – Good For Sourdough Newbies
Now, this recipe is for a bread made with mostly white flour (with a small percentage of sprouted flour). I don’t usually recommend using white flour. As we know, white flour is not good for us — as it contains almost no nutrients. However, there are times when it’s a good thing to use, in moderation, of course. For example, Sally Fallon Morell has a white flour pie crust recipe in Nourishing Traditions.
Janis spent a long time researching and perfecting this recipe. I think that’s why it comes out so well — she really paid attention to details. She uses white flour in this recipe because (a) her husband prefers it, and he’s the one who eats it (she’s doing GAPS and doesn’t even eat the bread she bakes!) and (b) she could not get the bread to work properly with sprouted flour (I think you would have to add vital gluten to get a good rise out of all sprouted flour — I’m going to work on this recipe).
Janis also recommends starting with white flour the first time you bake sourdough bread. It is easier for most folks to get the hang of. If you follow this recipe, I promise, you will not end up with one of those bricks that most people get when they try their hand at sourdough the first time.
Janis has since informed me that she worked on it and she got great results with 100% plain spelt flour (not sprouted). Since the sourdough starter breaks down the phytic acid and other anti-nutrients, it’s fine to just use plain spelt or whole wheat flour. But try it with white flour first. If you succeed, then move on to a whole grain flour (ideally, freshly ground — it’s more nutritious).
I’ll am going to work on a 100% sprouted flour whole grain sourdough version. Am still busy busy busy though — it may take me a few months to post it.
No-Knead Sourdough Bread
Ingredients
Sourdough starter (1/4 cup) — for sources, see my resources page
Filtered water (12 oz + extra to activate starter)
Unbleached, all-purpose white flour – I used King Arthur (12 oz + extra to activate starter and some to put on your board)
Sprouted flour, wheat or spelt (4 oz) — for sources, see my resources page
Sea salt (1/2 tsp)
Rice flour, for dusting
Equipment
Large glass or ceramic mixing bowl (not stainless steel)
Dutch oven or stock pot
Very large cutting board or wooden bread board, or a very clean countertop
Banneton or colander lined with a dishcloth
Optional: plastic dough scraper
Directions
1. Follow directions (see below) on starter, feeding it every 8 hours until it is super-bubbly and active. It should look like a flour-and-water version of Champagne. You should see lots of bubbles and holes on the top. (This is really the key to a good loaf of sourdough. If your starter is not active enough, your bread will not rise.)
2. Put 12 ounces of filtered water (at body temperature — not ice cold) in a bowl or glass measuring cup. Add 1/4 cup of active sourdough starter to the cup and set aside.
3. In a large glass or ceramic (not stainless steel) mixing bowl, stir or whisk together 12 oz white flour, 4 oz sprouted flour, and 1 1/2 tsp fine (not coarse) sea salt.
4. Add starter and stir together with a wooden spoon.
5. Cover the bowl with plastic wrap and leave on the counter for 18-19 hours. If your kitchen is very cold, set your bowl in a warm place. You can make a note to yourself on a sticky and put it on top of the bowl, or set an alert on your iPhone (Janis uses the stickies — I use the iPhone).
6. 18-19 hours later, sprinkle white flour on a wooden board or large cutting board (or a clean countertop). With clean hands, gently scoop the dough out of the bowl and carefully set it on your floured surface. It helps to have a dough scraper to do this. You can get a plastic dough scraper for less than a dollar at gourmet shops or restaurant supply stores. You can also use a wooden spoon or your hands (it can help to put a little flour on your hands).
7. Fold the dough on top of itself three times. 1-2-3, that’s it. There is no kneading required — you’re just helping to disperse the gluten a bit.
8. Cover with a dishtowel and let sit on the board for exactly 15 minutes (set your timer).
15 minutes later, sprinkle a little rice flour into the bowl of a banneton (pictured below) or colander lined with a thin dish cloth (not one of those big thick terrycloth ones — use a thin cloth).
9. Very carefully put the dough into the banneton or cloth-lined collander, top side down. In other words, the top of the blob of dough should go down into the banneton, where the sprinkled rice flour is. That is going to be the top of your loaf when it bakes.
10. Cover the banneton or colander with another dishcloth and let it sit on the counter or in a warm place for 1 1/2 hours.
11. After one hour has passed, preheat oven to 500 degrees F and set the Dutch oven with lid on inside the oven, on the middle rack. You will let the Dutch oven, lid on, heat up in the oven for 30 minutes.
12. When 30 minutes have passed (and the dough has risen in the banneton or colander for a total of 1 1/2 hours), carefully take the very hot Dutch oven out of the oven.
13. Sprinkle some rice flour on your hands and very gently transfer the dough into the Dutch oven. The top of the loaf, which was facing down in the banneton or colander, will be facing right-side up in the Dutch oven.
14. Cover and put in the oven, immediately turning the heat down to 450 degrees (You may have to go as low as 400 — all ovens are different. Start with 450 and see how it goes — 450 worked great for me.).
15. Let bake for 1/2 hour, then take the lid off and turn the oven down to 400 degrees. Bake for 15 more minutes.
16. Serve warm with lots of grass-fed butter.
How To Activate a Sourdough Starter:
Janis does not feed her starter every day. She keeps it in her fridge. She just lets it sit in there, with the “hooch” liquid on top, indefinitely. When she wants to make bread this is what she does.
1. Take 2 teaspoons of starter and put it in a glass or ceramic bowl.
2. Stir in 1 ounce or 2 tbs each of room temp filtered water and flour. (Janis uses a digital scale to do this. You put a bowl on the scale, reset the weight to zero, then adds the starter.)
3. Around 8 hours later, measure your starter. (Again, it’s good to use a digital scale.)
4. Add equal parts flour and filtered water. In other words, if you have 2 oz starter, add 2 oz flour and 2 oz water.
5. Let sit for 8 hours, repeat the feeding one more time.
6. Let it sit for another 8 hours. You may have to feed it even one more time after that. See how bubbly it is & use your discretion.
Note: To keep your starter active & bubbly, you need to feed it every 8 hours and it has to be equal parts (1/3 starter, 1/3 filtered water & 1/3 flour). I tried feeding it less than every 8 hours and it died. I’ve also tried using less or more of the recommended amounts of starter/water/flour — it died. Don’t experiment – just follow the directions exactly and your starter will thrive.
Article printed from CHEESESLAVE: http://www.cheeseslave.com
URL to article: http://www.cheeseslave.com/2010/04/06/no-knead-sourdough-bread/
Click here to print.
Sunday, May 22, 2011
My Favorite Oven Baked Picnic Chicken Recipe
My Favorite Oven Baked Picnic Chicken Recipe
This picnic chicken recipe tastes great when eaten at home, hot out of the oven. But after it's allowed to come to room temperature and firm up a bit, it's even better. Make this in the morning before a picnic, and it'll be one of the best cold picnic food recipes you've ever had. You will make it time and time again, I promise.
What's a more classic picnic food, after all, than cold fried chicken?
Recipe serves 4-6.
Ingredients:
3 - 3 1/2 lbs. skinned chicken pieces, various types
3/4 C. Greek yogurt
2-3 tbsp. milk
2 tbsp. dijon mustard
1 tsp. Tabasco sauce
1/2 tsp salt
1 tsp. Cajun seasoning
Breading:
2 1/2 C. breadcrumbs
1 1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 tsp. Cajun seasoning
2-3 tbsp. olive oil
Instructions: 1. In a large resealable plastic bag, combine the yogurt, milk, mustard, Tabasco, the 1/2 tsp. salt, and the 1 tsp. cajun seasoning. Smoosh around until mixed.
2. Drop your skinned chicken pieces in the bag. Smoosh around again until all chicken is well-coated.
3. Leave chicken to marinate in the fridge overnight. Turn bag occasionally to make sure all chicken stays evenly coated (don't worry about getting up in the middle of the night to do this, though).
4. Prepare the breading. In a large tray, combine the breadcrumbs, salt, pepper, and cajun seasoning.
5. Preheat the oven to 400 degrees F.
6. Remove each chicken piece from the marinade and let excess marinade drip away. Roll chicken in breadcrumb mixture.
7. Drizzle or brush each chicken piece with olive oil (olive oil spray works well, too). Place in a greased foil-lined baking sheet or, even better, directly on the greased rack over top of a foil-lined sheet (this makes the chicken crispier). Bake about 50-60 minutes, until golden brown and cooked through. Eat hot or at room temperature.
© 2009 Divine Dinner Party.com - http://www.divinedinnerparty.com
This picnic chicken recipe tastes great when eaten at home, hot out of the oven. But after it's allowed to come to room temperature and firm up a bit, it's even better. Make this in the morning before a picnic, and it'll be one of the best cold picnic food recipes you've ever had. You will make it time and time again, I promise.
What's a more classic picnic food, after all, than cold fried chicken?
Recipe serves 4-6.
Ingredients:
3 - 3 1/2 lbs. skinned chicken pieces, various types
3/4 C. Greek yogurt
2-3 tbsp. milk
2 tbsp. dijon mustard
1 tsp. Tabasco sauce
1/2 tsp salt
1 tsp. Cajun seasoning
Breading:
2 1/2 C. breadcrumbs
1 1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 tsp. Cajun seasoning
2-3 tbsp. olive oil
Instructions: 1. In a large resealable plastic bag, combine the yogurt, milk, mustard, Tabasco, the 1/2 tsp. salt, and the 1 tsp. cajun seasoning. Smoosh around until mixed.
2. Drop your skinned chicken pieces in the bag. Smoosh around again until all chicken is well-coated.
3. Leave chicken to marinate in the fridge overnight. Turn bag occasionally to make sure all chicken stays evenly coated (don't worry about getting up in the middle of the night to do this, though).
4. Prepare the breading. In a large tray, combine the breadcrumbs, salt, pepper, and cajun seasoning.
5. Preheat the oven to 400 degrees F.
6. Remove each chicken piece from the marinade and let excess marinade drip away. Roll chicken in breadcrumb mixture.
7. Drizzle or brush each chicken piece with olive oil (olive oil spray works well, too). Place in a greased foil-lined baking sheet or, even better, directly on the greased rack over top of a foil-lined sheet (this makes the chicken crispier). Bake about 50-60 minutes, until golden brown and cooked through. Eat hot or at room temperature.
© 2009 Divine Dinner Party.com - http://www.divinedinnerparty.com
Quick Mexican Quesadillas Recipe
Quick Mexican Quesadillas Recipe
Quesadillas may just be the master of all quick Mexican recipes. They can be served with traditional Mexican side dishes for a main dish. Or they can be cut into pieces and served on a platter as a party appetizer. They can be vegetarian, meaty, plain cheese, fresh or savory... you name it.
This quick and simple Mexican quesadilla recipe is just the basis for whatever you want. Fill it with the Carne Asada recipe above. Toss some cooked pinto beans with spices and use those instead of meat. Skip the onion, make the salsa fresca recipe you'll find below, and simply add that with the cheese for a very fresh-flavored quesadilla.
Note: Using Mexican queso fresco (a tender Mexican cheese) can give quick Mexican recipes a traditional feel but other cheeses are sometimes easier to find and can give you a similar taste. Cheese quesadillas make a great snack or meal and can be made to suit different tastes.
Recipe serves 2.
Ingredients:
2 large flour tortillas
1 1/3 C. shredded jack cheese or queso fresco
1/2 C. sliced beef or chicken
1/2 tsp. cumin
1/2 tsp chile powder
1/2 tsp. Mexican oregano
1/4 small white onion OR
1/4 C. salsa fresca (recipe below)
2 tsp. olive oil
Instructions: 1. Chop the onion.
2. In a pan heat 1 teaspoon of oil over medium heat. Add onion (if using) and saute until almost tender. Add your beef or chicken with the cumin, chile powder, and oregano. Salt if necessary. Cook until warmed through. Remove to another pan.
3. Add the remaining 1 tsp oil to your pan. Place a tortilla in the warm pan over low heat. Use 1/3 cup of cheese and sprinkle on half of the tortilla. Add half of the meat and onions evenly over the cheese. Top with 1/3 C. more cheese. Fold tortilla in half overtop of filling.
4. Repeat with remaining ingredients and the other tortilla.
5. Heat for 3 minutes on each side or until cheese is melted. Remove and slice into wedges. Serve with guacamole and sour cream.
© 2010 Divine Dinner Party.com - http://www.divinedinnerparty.com
Quesadillas may just be the master of all quick Mexican recipes. They can be served with traditional Mexican side dishes for a main dish. Or they can be cut into pieces and served on a platter as a party appetizer. They can be vegetarian, meaty, plain cheese, fresh or savory... you name it.
This quick and simple Mexican quesadilla recipe is just the basis for whatever you want. Fill it with the Carne Asada recipe above. Toss some cooked pinto beans with spices and use those instead of meat. Skip the onion, make the salsa fresca recipe you'll find below, and simply add that with the cheese for a very fresh-flavored quesadilla.
Note: Using Mexican queso fresco (a tender Mexican cheese) can give quick Mexican recipes a traditional feel but other cheeses are sometimes easier to find and can give you a similar taste. Cheese quesadillas make a great snack or meal and can be made to suit different tastes.
Recipe serves 2.
Ingredients:
2 large flour tortillas
1 1/3 C. shredded jack cheese or queso fresco
1/2 C. sliced beef or chicken
1/2 tsp. cumin
1/2 tsp chile powder
1/2 tsp. Mexican oregano
1/4 small white onion OR
1/4 C. salsa fresca (recipe below)
2 tsp. olive oil
Instructions: 1. Chop the onion.
2. In a pan heat 1 teaspoon of oil over medium heat. Add onion (if using) and saute until almost tender. Add your beef or chicken with the cumin, chile powder, and oregano. Salt if necessary. Cook until warmed through. Remove to another pan.
3. Add the remaining 1 tsp oil to your pan. Place a tortilla in the warm pan over low heat. Use 1/3 cup of cheese and sprinkle on half of the tortilla. Add half of the meat and onions evenly over the cheese. Top with 1/3 C. more cheese. Fold tortilla in half overtop of filling.
4. Repeat with remaining ingredients and the other tortilla.
5. Heat for 3 minutes on each side or until cheese is melted. Remove and slice into wedges. Serve with guacamole and sour cream.
© 2010 Divine Dinner Party.com - http://www.divinedinnerparty.com
Quick Mexican Carne Asada Tacos Recipe
Quick Mexican Carne Asada Tacos Recipe
Carne Asada is typically a grilled meat that is highly flavorful. While a grill is the authentic way to prepare this dish, a tasty version of Carne Asada can be made on the stovetop or under the broiler. Once this rich item is made, you can use it in tacos, fajitas, quesadillas (you'll find a great recipe for these below) or as a main dish with black beans, warm flour tortillas, and rice on the side.
Making the pepper/onion mixture is optional, but is the perfect thing if what you're looking for is a good and quick fajita recipe. They're also good if you're making carne asada tacos, but can also be left out if peppers isn't your thing-- it's a flexible recipe!
Recipe serves 3-4
Ingredients:
1 lb. flank steak
2 tsp. cumin
2 tsp. Mexican oregano
1 tsp. crushed red pepper (or to taste)
4 cloves garlic, crushed
1/4 C. fresh lime juice
4 red, green or yellow sweet peppers
1 white onion
1 1/2 tbsp. olive oil
1 tsp. salt
1/2 tsp. pepper
6-8 small flour tortillas, warmed
Garnish Ideas:
Salsa Fresca (recipe below)
Lime wedges
Chopped Green Onion
Chopped Cilantro
Sour Cream
Mexican Queso Fresco or Jack Cheese
Instructions: 1. To make quick Mexican recipes from time consuming classics, this recipe uses a rub instead of marinade. To make the rub for this carne asada, combine the cumin, oregano, garlic, red pepper, lime juice and 1/2 tablespoon olive oil in a bowl. Slice the steak across the grain of the meat to keep it tender. Slices should be 1/2 inch wide. Rub the spice/lime mixture on the slices and let sit for 10 minutes.
2. Slice the peppers and onions into thin 1/4 inch strips.
3. Preheat a large pan with oil and sauté the meat. Season the meat with salt and pepper and cook until no pink remains. Add the peppers and onions and sauté until they are softened and the onions are translucent.
4. Serve this quick Mexican recipe with the salsa fresca recipe below (or whatever garnishes you like) and lots of fresh warm flour tortillas.
© 2010 Divine Dinner Party.com - http://www.divinedinnerparty.com
Carne Asada is typically a grilled meat that is highly flavorful. While a grill is the authentic way to prepare this dish, a tasty version of Carne Asada can be made on the stovetop or under the broiler. Once this rich item is made, you can use it in tacos, fajitas, quesadillas (you'll find a great recipe for these below) or as a main dish with black beans, warm flour tortillas, and rice on the side.
Making the pepper/onion mixture is optional, but is the perfect thing if what you're looking for is a good and quick fajita recipe. They're also good if you're making carne asada tacos, but can also be left out if peppers isn't your thing-- it's a flexible recipe!
Recipe serves 3-4
Ingredients:
1 lb. flank steak
2 tsp. cumin
2 tsp. Mexican oregano
1 tsp. crushed red pepper (or to taste)
4 cloves garlic, crushed
1/4 C. fresh lime juice
4 red, green or yellow sweet peppers
1 white onion
1 1/2 tbsp. olive oil
1 tsp. salt
1/2 tsp. pepper
6-8 small flour tortillas, warmed
Garnish Ideas:
Salsa Fresca (recipe below)
Lime wedges
Chopped Green Onion
Chopped Cilantro
Sour Cream
Mexican Queso Fresco or Jack Cheese
Instructions: 1. To make quick Mexican recipes from time consuming classics, this recipe uses a rub instead of marinade. To make the rub for this carne asada, combine the cumin, oregano, garlic, red pepper, lime juice and 1/2 tablespoon olive oil in a bowl. Slice the steak across the grain of the meat to keep it tender. Slices should be 1/2 inch wide. Rub the spice/lime mixture on the slices and let sit for 10 minutes.
2. Slice the peppers and onions into thin 1/4 inch strips.
3. Preheat a large pan with oil and sauté the meat. Season the meat with salt and pepper and cook until no pink remains. Add the peppers and onions and sauté until they are softened and the onions are translucent.
4. Serve this quick Mexican recipe with the salsa fresca recipe below (or whatever garnishes you like) and lots of fresh warm flour tortillas.
© 2010 Divine Dinner Party.com - http://www.divinedinnerparty.com
Easy Classic Crockpot Lasagna Recipe
Easy Classic Crockpot Lasagna Recipe
Using a crockpot to make lasagna gives you more time for side dishes, and shortens clean up time... particularly if you remember to oil the inside of the pot before you begin.
This is a classic and simple crockpot lasagna recipe that comes together quickly and cooks in about four hours on low heat in your slow cooker. The combination of beef and sausage in this recipe make it rich and deeply flavorful. Use homemade marinara if you're up for it, or just buy a bottle of your favorite.
Ingredients:
1/2 pound 90% lean ground beef
1/2 pound ground Italians sausage meat
1 large white onion, minced
3 cloves garlic, minced
1 jar (10 oz) of Tomato-basil spaghetti sauce (your choice)
8 oz. no-boil lasagna noodles
1 lb. whole milk mozzarella cheese, shredded
1 lb. ricotta (room temperature)
1/4 C. whole milk
1/2 C. shredded parmesan cheese
1 tsp. oregano
1 tsp. parsley
1 egg
Salt & pepper (to taste)
Instructions: 1. Saute the beef, sausage, garlic, and onion together over a medium heat. Continue cooking until the onions are translucent and the meat is cooked through.
2. Drain thoroughly. Stir in spaghetti sauce and set aside.
3. In a medium bowl, take the mozzarella, ricotta, milk, parmesan, oregano, parsley and egg and blend them together. Add salt and pepper to taste (if you want a little more flavor use onion and garlic powder too).
4. Now you're ready to layer the crockpot (after oiling it). Begin by covering the bottom of the crockpot with meat and sauce. Place one layer of noodles on next, followed by 1/4 of the cheese blend.
5. Repeat until you get close to the top of the pot. Try to reserve enough sauce for the final layer as this keeps the lasagna from drying out. This takes about four hours to cook on low.
This simple crockpot lasagna recipe should easily feed about 5-6 people, particularly with a nice green salad on the side and some crusty bread dipped in olive oil.
© 2010 Divine Dinner Party.com - http://www.divinedinnerparty.com
Using a crockpot to make lasagna gives you more time for side dishes, and shortens clean up time... particularly if you remember to oil the inside of the pot before you begin.
This is a classic and simple crockpot lasagna recipe that comes together quickly and cooks in about four hours on low heat in your slow cooker. The combination of beef and sausage in this recipe make it rich and deeply flavorful. Use homemade marinara if you're up for it, or just buy a bottle of your favorite.
Ingredients:
1/2 pound 90% lean ground beef
1/2 pound ground Italians sausage meat
1 large white onion, minced
3 cloves garlic, minced
1 jar (10 oz) of Tomato-basil spaghetti sauce (your choice)
8 oz. no-boil lasagna noodles
1 lb. whole milk mozzarella cheese, shredded
1 lb. ricotta (room temperature)
1/4 C. whole milk
1/2 C. shredded parmesan cheese
1 tsp. oregano
1 tsp. parsley
1 egg
Salt & pepper (to taste)
Instructions: 1. Saute the beef, sausage, garlic, and onion together over a medium heat. Continue cooking until the onions are translucent and the meat is cooked through.
2. Drain thoroughly. Stir in spaghetti sauce and set aside.
3. In a medium bowl, take the mozzarella, ricotta, milk, parmesan, oregano, parsley and egg and blend them together. Add salt and pepper to taste (if you want a little more flavor use onion and garlic powder too).
4. Now you're ready to layer the crockpot (after oiling it). Begin by covering the bottom of the crockpot with meat and sauce. Place one layer of noodles on next, followed by 1/4 of the cheese blend.
5. Repeat until you get close to the top of the pot. Try to reserve enough sauce for the final layer as this keeps the lasagna from drying out. This takes about four hours to cook on low.
This simple crockpot lasagna recipe should easily feed about 5-6 people, particularly with a nice green salad on the side and some crusty bread dipped in olive oil.
© 2010 Divine Dinner Party.com - http://www.divinedinnerparty.com
Monday, May 16, 2011
Roast Chicken Enchilada Suizas Stacked Casserole
Roast Chicken Enchilada Suizas Stacked Casserole
Recipe courtesy Rachael Ray
TOTAL TIME:1 hr 50 min
Prep:40 min
Inactive Prep:--
Cook:1 hr 10 min
YIELD:4 servings
LEVEL:Easy
Ingredients
* 4 medium poblano peppers
* 2 tablespoons extra-virgin olive oil
* 1 jalapeno, chopped
* 2 medium onions, chopped
* 4 cloves garlic, finely chopped
* 12 medium-large tomatillos, peeled, rinsed and quartered
* 2 small handfuls cilantro leaves
* 1 teaspoon ground cumin, 1/3 palmful
* 2 teaspoons honey
* 1 quart chicken stock-in-a-box
* Salt and freshly ground black pepper
* 1 lime, juiced
* 2 pounds cooked chicken, meat pulled or shredded
* 12 (6-inch) flour tortillas or 16 (5-inch) corn tortillas, softened over flame or dry skillet
* 1 cup Mexican crema, creme fraiche or sour cream
* 1 1/2 cups shredded Swiss cheese (from about 1/2 pound piece)
* 1 1/2 cups shredded Monterey Jack cheese (from about 1/2 pound piece)
* Raw red onion rings, for garnish
Directions
Heat the broiler to high. Arrange the poblanos on a sheet pan, put them under the hot broiler and char until blackened an all sides, 10 to 12 minutes. Leave the door of the oven cracked to allow the steam to escape. Peppers can also be easily charred over and open stovetop flame if you have gas burners. Put the peppers in a bowl and cover tightly with plastic wrap. Allow the peppers to sit until cool enough to handle. Peel and seed the peppers.
Heat the extra-virgin olive oil, 2 turns of the pan, in a skillet over medium-high heat. Add the jalapeno, onions, and garlic and cook until the onions soften, about 5 minutes. Put the tomatillos and a small handful of cilantro in a food processor. Coarsely chop the poblanos and add them to the processor. Process until almost a smooth sauce forms, about 1 minute. Pour the sauce into the skillet and stir to combine. Stir in the cumin, honey and stock, and season with salt and pepper, to taste. Reduce the heat and simmer about 20 minutes, then add the lime juice and turn off the heat.
Pour a thin layer of sauce into the bottom of a medium casserole. Layer in 3 flour tortillas or 4 corn tortillas then top with some shredded chicken, dot with some sauce and small spoonfuls of Mexican crema, creme fraiche or sour cream and sprinkle with a little Swiss and Jack cheeses. Repeat twice more. Cool and chill for a make-ahead meal.
Preheat the oven to 375 degrees F. Put the casserole on a baking sheet and bake until heated through and bubbly on top, about 40 to 50 minutes. The baking sheet will catch any drips of sauce or cheese. Garnish the stacked enchilada casserole with raw red onion rings and serve.
Recipe courtesy Rachael Ray
TOTAL TIME:1 hr 50 min
Prep:40 min
Inactive Prep:--
Cook:1 hr 10 min
YIELD:4 servings
LEVEL:Easy
Ingredients
* 4 medium poblano peppers
* 2 tablespoons extra-virgin olive oil
* 1 jalapeno, chopped
* 2 medium onions, chopped
* 4 cloves garlic, finely chopped
* 12 medium-large tomatillos, peeled, rinsed and quartered
* 2 small handfuls cilantro leaves
* 1 teaspoon ground cumin, 1/3 palmful
* 2 teaspoons honey
* 1 quart chicken stock-in-a-box
* Salt and freshly ground black pepper
* 1 lime, juiced
* 2 pounds cooked chicken, meat pulled or shredded
* 12 (6-inch) flour tortillas or 16 (5-inch) corn tortillas, softened over flame or dry skillet
* 1 cup Mexican crema, creme fraiche or sour cream
* 1 1/2 cups shredded Swiss cheese (from about 1/2 pound piece)
* 1 1/2 cups shredded Monterey Jack cheese (from about 1/2 pound piece)
* Raw red onion rings, for garnish
Directions
Heat the broiler to high. Arrange the poblanos on a sheet pan, put them under the hot broiler and char until blackened an all sides, 10 to 12 minutes. Leave the door of the oven cracked to allow the steam to escape. Peppers can also be easily charred over and open stovetop flame if you have gas burners. Put the peppers in a bowl and cover tightly with plastic wrap. Allow the peppers to sit until cool enough to handle. Peel and seed the peppers.
Heat the extra-virgin olive oil, 2 turns of the pan, in a skillet over medium-high heat. Add the jalapeno, onions, and garlic and cook until the onions soften, about 5 minutes. Put the tomatillos and a small handful of cilantro in a food processor. Coarsely chop the poblanos and add them to the processor. Process until almost a smooth sauce forms, about 1 minute. Pour the sauce into the skillet and stir to combine. Stir in the cumin, honey and stock, and season with salt and pepper, to taste. Reduce the heat and simmer about 20 minutes, then add the lime juice and turn off the heat.
Pour a thin layer of sauce into the bottom of a medium casserole. Layer in 3 flour tortillas or 4 corn tortillas then top with some shredded chicken, dot with some sauce and small spoonfuls of Mexican crema, creme fraiche or sour cream and sprinkle with a little Swiss and Jack cheeses. Repeat twice more. Cool and chill for a make-ahead meal.
Preheat the oven to 375 degrees F. Put the casserole on a baking sheet and bake until heated through and bubbly on top, about 40 to 50 minutes. The baking sheet will catch any drips of sauce or cheese. Garnish the stacked enchilada casserole with raw red onion rings and serve.
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