I love this stuff! When we make Cafe Rio Salads we always have leftovers and use it to dip quesadillas and slather on taco salad.
Place the following in a blender:
3 fresh tomatillos, cut into quarters
juice of ½ a lime
½ cup of buttermilk
½ cup mayonnaise
½ cup sour cream
1 pkg. dry Ranch Buttermilk Dressing Mix (regular Ranch dressing mix works fine)
1 cup fresh cilantro
6 stalks green onions, w/ ends
2 cloves crushed garlic
4 tsp. Sugar
5 cross section slices of jalapeño pepper (I'd say put these in one at a time and see how you like it. I like it, but you may not.)
Directions:
Combine well in blender and refrigerate one hour. A bit of salt and cayenne pepper have been omitted, so if you would like it spicier, you can add those.
Tuesday, April 27, 2010
Cilantro Lime Rice
I've gotten a lot of different recipes for this, but I think I like this one the best. Of course the amounts will be a little different if you're using instant rice. I got this from the camp director in my ward in Provo.
1 cup White Rice
2 cups Chicken Broth
1 Tb Lime Juice
½ Tb Garlic Powder
1 Tb Minced Dry Onion
Pinch of Salt
Cook the rice according to the package directions, substitutuing the water with broth and adding all of the above ingredients before cooking.
When rice is done add:
¼ - ½ cup fresh Cilantro
1 Tbsp Lime Juice
½ can Green Enchilada Sauce
1 cup White Rice
2 cups Chicken Broth
1 Tb Lime Juice
½ Tb Garlic Powder
1 Tb Minced Dry Onion
Pinch of Salt
Cook the rice according to the package directions, substitutuing the water with broth and adding all of the above ingredients before cooking.
When rice is done add:
¼ - ½ cup fresh Cilantro
1 Tbsp Lime Juice
½ can Green Enchilada Sauce
Monday, April 26, 2010
Great Pasta
three strips bacon
green onion
sweet red pepper
zucchini
Italian style diced tomatoes
garlic
capers (if you want)
salt and pepper
some type pasta, we used penne
Fry the bacon then add the onion, red pepper, zucchini and toss until the vegies are soft. Add the tomatoes and capers. Could add mushrooms in there somewhere if you want. Toss it all around for a bit and if it seems juicy add a little flour. Then add the pasta and toss that around and let it cook just a little more. Serve it up with some cheese maybe or whatever. We loved this recipe that I made up tonight and didn't want to stop eating.
green onion
sweet red pepper
zucchini
Italian style diced tomatoes
garlic
capers (if you want)
salt and pepper
some type pasta, we used penne
Fry the bacon then add the onion, red pepper, zucchini and toss until the vegies are soft. Add the tomatoes and capers. Could add mushrooms in there somewhere if you want. Toss it all around for a bit and if it seems juicy add a little flour. Then add the pasta and toss that around and let it cook just a little more. Serve it up with some cheese maybe or whatever. We loved this recipe that I made up tonight and didn't want to stop eating.
Sunday, April 25, 2010
Vegetable Soup
Beef short ribs or soup bone
water
onion
garlic
celery (once again good time to use leaves)
green pepper
tomatoes
cabbage
carrots
potatoes
green beans
peas
squash
okra
turnip
any vegetable you like
beef bouillon
Put the meat (can use better meat if you want), celery, onion, garlic, water, bouillon, and green pepper in a huge pot to cook. Bring to boil and let simmer for a couple hours. Add the tomatoes (quart jar or couple small cans of petite diced), cabbage and more water if need. This is soup so plenty of water is not a problem. Don't forget salt and pepper. Let this cook an hour or so and then start adding the vegetables. Be creative on this because this is the part that makes it good and healthy. Make sure you have plenty of water and let this stuff cook for at least another couple hours. My mom would cook the meat and such up to the tomatoes the night before and then let it cool. After school I would add the vegetables so you can see it is pretty hard to mess it up. My mom never added corn because she said corn and tomatoes don't go together. I never have done it. You can if you want but I don't see the need. This is soup for the different vegies. You can take the green pepper out before you serve or just don't dish it up. Cook it whole. You will also need to take the meat out before you add the vegetables and pull it from the bone and any fat, then put meat back in. Sometimes I use the canned meat. Short ribs usually can be found pretty lean so I use them most often. Soup bone is pretty fatty.
water
onion
garlic
celery (once again good time to use leaves)
green pepper
tomatoes
cabbage
carrots
potatoes
green beans
peas
squash
okra
turnip
any vegetable you like
beef bouillon
Put the meat (can use better meat if you want), celery, onion, garlic, water, bouillon, and green pepper in a huge pot to cook. Bring to boil and let simmer for a couple hours. Add the tomatoes (quart jar or couple small cans of petite diced), cabbage and more water if need. This is soup so plenty of water is not a problem. Don't forget salt and pepper. Let this cook an hour or so and then start adding the vegetables. Be creative on this because this is the part that makes it good and healthy. Make sure you have plenty of water and let this stuff cook for at least another couple hours. My mom would cook the meat and such up to the tomatoes the night before and then let it cool. After school I would add the vegetables so you can see it is pretty hard to mess it up. My mom never added corn because she said corn and tomatoes don't go together. I never have done it. You can if you want but I don't see the need. This is soup for the different vegies. You can take the green pepper out before you serve or just don't dish it up. Cook it whole. You will also need to take the meat out before you add the vegetables and pull it from the bone and any fat, then put meat back in. Sometimes I use the canned meat. Short ribs usually can be found pretty lean so I use them most often. Soup bone is pretty fatty.
Stew
stew meat
onion, chopped
celery, chopped
garlic of some kind
marjoram
beef bouillon
cabbage, chopped
potatoes, diced
carrots, diced
Brown stew meat in some oil. I sometimes wait to cut it up small because I don't like cutting raw meat that well and it's easier after cooking. You can also use round steak you have partially frozen so it is easy to cut into stew meat size. Add onion, celery, garlic and marjoram. Brown a bit more until vegetables are tender. This is a great time to use celery leaves and save the stalk for later. Add water to this just enough to cover the ingredients. Add bouillon. Simmer for a few hours so the meat will get tender. Two at least. (can use the canned beef and this step isn't necessary) Add cabbage, potatoes, and carrots. Cook for at least an hour longer. May have to add more water during the cooking process at different times. After the potatoes, etc are tender you can thicken with corn starch or flour, whatever you like best. Don't forget to salt and pepper to taste. My mom used to add green beans but they aren't my favorite. If you like it tomatoey you can add tomatoes or tomato soup.
onion, chopped
celery, chopped
garlic of some kind
marjoram
beef bouillon
cabbage, chopped
potatoes, diced
carrots, diced
Brown stew meat in some oil. I sometimes wait to cut it up small because I don't like cutting raw meat that well and it's easier after cooking. You can also use round steak you have partially frozen so it is easy to cut into stew meat size. Add onion, celery, garlic and marjoram. Brown a bit more until vegetables are tender. This is a great time to use celery leaves and save the stalk for later. Add water to this just enough to cover the ingredients. Add bouillon. Simmer for a few hours so the meat will get tender. Two at least. (can use the canned beef and this step isn't necessary) Add cabbage, potatoes, and carrots. Cook for at least an hour longer. May have to add more water during the cooking process at different times. After the potatoes, etc are tender you can thicken with corn starch or flour, whatever you like best. Don't forget to salt and pepper to taste. My mom used to add green beans but they aren't my favorite. If you like it tomatoey you can add tomatoes or tomato soup.
Friday, April 16, 2010
Buffalo Chicken Dip
This is actually Dave, but I don't have access to post on my own anymore. I guess my invite expired. Anyway, this is a recipe for a delicious dip we have every year at a family Christmas gathering. My cousin Deb makes it, and I can't remember if the recipe is hers or my aunt Linda's, but what I do know is that it's dang good. Note: Sarah says she usually makes half the recipe and does it in a 8"x8" casserole.
Buffalo Chicken Dip
3-4 cooked chicken breasts, shredded
5-oz. bottle Frank's Hot Sauce
2 8-oz. pkg. cream cheese
1 cup Ranch dressing
1 cup chopped celery
Mix everything but the chicken in a saucepan, bring to a boil, then add chicken. Spread into casserole. Bake at 350°F for 20 minutes.
P.S. I like it served with tortilla chips, and it's great either hot or cold.
Another note from Sarah: At New Year's I made the full recipe because it was for the whole family, and I was glad I did. I doubled the celery and that not only added nutrition, but it added some nice texture as well. I did about 4 oz. of hot sauce and it was still a wee bit hot for me, although it received rave reviews.
Buffalo Chicken Dip
3-4 cooked chicken breasts, shredded
5-oz. bottle Frank's Hot Sauce
2 8-oz. pkg. cream cheese
1 cup Ranch dressing
1 cup chopped celery
Mix everything but the chicken in a saucepan, bring to a boil, then add chicken. Spread into casserole. Bake at 350°F for 20 minutes.
P.S. I like it served with tortilla chips, and it's great either hot or cold.
Another note from Sarah: At New Year's I made the full recipe because it was for the whole family, and I was glad I did. I doubled the celery and that not only added nutrition, but it added some nice texture as well. I did about 4 oz. of hot sauce and it was still a wee bit hot for me, although it received rave reviews.
Monday, April 12, 2010
Hawaiian Chicken
This recipe is from Lion House Classics, tweaked a tiny. It's pretty easy to make (although the first time with a new recipe always takes longer), and we all really like it. It's one of the only meals Josh will consistently finish (knock on wood!).
4 to 6 chicken breasts (less if you're using those really big ones)
flour
salt
cooking oil
1 can (15 1/2 ounces) pineapple chunks
1/2 cup honey
2 tablespoons cornstarch
1/2 cup cider vinegar
1 tablespoon soy sauce
1/4 teaspoon ginger
1 chicken bouillon cube
1 green pepper, cut in 1/4-inch strips
Roll chicken pieces in flour and sprinkle with salt (I like pepper, too). Brown in oil. Drain pineapple; reserve pineapple chunks, and pour juice into measuring cup. Add water to make 1 1/2 cups. Add honey, cornstarch, vinegar, soy sauce, ginger, and bouillon cube; bring to a boil. Cook 2 minutes, stirring constantly. Pour over chicken pieces in 2-quart bakking dish. Bake uncovered at 350 degrees for 20 minutes. Add pineapple chunks and green pepper; bake 5 minutes longer. Serve with cooked rice. Makes 4 to 6 servings.
I like to sprinkle a little pepper in the sauce to offset the vinegar taste. You may want to add some brown sugar if you like it sweeter. Our favorite vegetable to eat with it is peas.
4 to 6 chicken breasts (less if you're using those really big ones)
flour
salt
cooking oil
1 can (15 1/2 ounces) pineapple chunks
1/2 cup honey
2 tablespoons cornstarch
1/2 cup cider vinegar
1 tablespoon soy sauce
1/4 teaspoon ginger
1 chicken bouillon cube
1 green pepper, cut in 1/4-inch strips
Roll chicken pieces in flour and sprinkle with salt (I like pepper, too). Brown in oil. Drain pineapple; reserve pineapple chunks, and pour juice into measuring cup. Add water to make 1 1/2 cups. Add honey, cornstarch, vinegar, soy sauce, ginger, and bouillon cube; bring to a boil. Cook 2 minutes, stirring constantly. Pour over chicken pieces in 2-quart bakking dish. Bake uncovered at 350 degrees for 20 minutes. Add pineapple chunks and green pepper; bake 5 minutes longer. Serve with cooked rice. Makes 4 to 6 servings.
I like to sprinkle a little pepper in the sauce to offset the vinegar taste. You may want to add some brown sugar if you like it sweeter. Our favorite vegetable to eat with it is peas.
Friday, April 2, 2010
Cindy's Rolls
I think Cindy got this recipe from Kris. But they're her rolls as far as we're concerned.
1/2 c. sugar
1/2 c. potato flakes
1/2 c. powdered milk
1 cube margarine or butter
3 c. hot water (not hot enough to kill the yeast)
2 tsp salt
7 c. flour
2 Tbsp yeast
2 eggs
Mix dry ingredients (only 4 cups of the flour for now). Add hot water and butter. Then add eggs and remaining 3 cups of flour. Mix, cover, and let rise 1 hour. If you don't have a mixer you will need to knead before raising. After raising, form into rolls. These work well as crescent rolls, but are also great as regular round rolls. After forming let rise again, then bake at 350 degrees for 10-13 minutes. Makes a whole lot of rolls.
Cindy and I have both used the dough to make cinnamon rolls. You simply roll out the dough, spread with butter, sprinkle with brown sugar and cinnamon, roll up, then cut into rolls. Raise and bake the same as regular rolls, then frost when they're done.
Note: I wrote this off of a chicken-scratch I made when Cindy read me the recipe over the phone. I've made the rolls with this paper successfully in the past, but if anyone tells me the recipe needs editing, I won't be offended.
1/2 c. sugar
1/2 c. potato flakes
1/2 c. powdered milk
1 cube margarine or butter
3 c. hot water (not hot enough to kill the yeast)
2 tsp salt
7 c. flour
2 Tbsp yeast
2 eggs
Mix dry ingredients (only 4 cups of the flour for now). Add hot water and butter. Then add eggs and remaining 3 cups of flour. Mix, cover, and let rise 1 hour. If you don't have a mixer you will need to knead before raising. After raising, form into rolls. These work well as crescent rolls, but are also great as regular round rolls. After forming let rise again, then bake at 350 degrees for 10-13 minutes. Makes a whole lot of rolls.
Cindy and I have both used the dough to make cinnamon rolls. You simply roll out the dough, spread with butter, sprinkle with brown sugar and cinnamon, roll up, then cut into rolls. Raise and bake the same as regular rolls, then frost when they're done.
Note: I wrote this off of a chicken-scratch I made when Cindy read me the recipe over the phone. I've made the rolls with this paper successfully in the past, but if anyone tells me the recipe needs editing, I won't be offended.
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