Thursday 7/23
Green Chile Bacon Quesadilla Burgers
Friday 7/24
Wednesday, July 22, 2015
Green Chile Bacon Quesadilla Burgers
~GREEN-CHILE BACON QUESADILLA BURGERS!
Found on FB...
*Layer 2 Flour Tortillas with Cheese (I used American, but use your fave)…
*Wrap the cheesy stuffed Tortillas around a fully cooked Burger,
topped with crispy Bacon and piles of Green Chile…
*Grill it up until it's warm and gooey!
Eat it…die and go to Heaven!
Found on FB...
*Layer 2 Flour Tortillas with Cheese (I used American, but use your fave)…
*Wrap the cheesy stuffed Tortillas around a fully cooked Burger,
topped with crispy Bacon and piles of Green Chile…
*Grill it up until it's warm and gooey!
Eat it…die and go to Heaven!
Thursday, July 2, 2015
Apple Pie Tacos
4 Apples peeled & sliced
½ C Sugar
2 tsp Cinnamon
½ tsp Nutmeg
½ C Water
Tortilla’s (flour) 6″ size
Oil (for frying tortillas)
1/2 c sugar-cinnamon mixture
Whipped cream
Place apples, sugar, cinnamon, nutmeg, and water in a sauce pan.
Stir until well blended and cover and cook on medium stirring frequently
For 10 minutes or until apples are semi soft. If needed, thicken sauce using
1 Tbl of cornstarch to 3-4 Tbl of water. Mix into sauce and stir until thickened.
Heat oil on medium heat in a skillet and holding the tortilla folded in half, place the bottom on tortilla in the oil for a few seconds. Then lay it on one side until browned and then place other side down until browned. Remove from oil and Sprinkle browned tortilla with sugar-cinnamon mixture.
Fill taco shells with apple pie filling and top with whipped cream, and sprinkle a little more of sugar-cinnamon mixture on top.
Tuesday, June 30, 2015
Broccoli & Rice Gratin
Broccoli & Rice Gratin By Lois M on September 13, 2004 at Food.com
Prep Time: 15 mins
Total Time: 50 mins
Servings: 4-6
About This Recipe
Note by recipe author: "Creamy baked rice and broccoli, an easy delicious side dish or light lunch with a salad and sliced tomatoes! My DD will only eat rice if cooked like this (or chinese) it is really easy, and tastes great! Good re-heated too! I have also used spinach or 1 cup of frozen peas instead of the broccoli. I think this came from a milk calander."
Ingredients
1/4 cup butter
1 small onion, chopped
2 cloves garlic, minced
1/4 teaspoon thyme
1 cup long grain rice
1 tablespoon all-purpose flour
1 1/2 cups chicken broth
1 cup chopped broccoli
1 cup milk
2 tablespoons grated parmesan cheese
1 teaspoon lemon, zest of
Crumb topping
1/2 cup dried breadcrumbs
1/4 cup grated parmesan cheese
2 tablespoons melted butter
2 tablespoons chopped fresh parsley
Directions
Preheat oven to 375 In a large fry pan, melt butter.
Add onion and garlic and cook for 1 min over med heat.
Add thyme, rice, and flour, stirring for 1 minute Pour in chicken broth, stir and bring to a boil, cook for 1 minute Remove from heat.
Stir in broccoli, milk and parm cheese.
Mix well
1/2 cup dried breadcrumbs
1/4 cup grated parmesan cheese
2 tablespoons melted butter
2 tablespoons chopped fresh parsley
Directions
Preheat oven to 375 In a large fry pan, melt butter.
Add onion and garlic and cook for 1 min over med heat.
Add thyme, rice, and flour, stirring for 1 minute Pour in chicken broth, stir and bring to a boil, cook for 1 minute Remove from heat.
Stir in broccoli, milk and parm cheese.
Mix well
pour into a buttered 6 cup casserole dish.
Cover and bake for 35 min or until tender.
Meanwhile, to make crumb topping, toss together all ingredients and set aside.
Directions
Remove casserole from oven, stir in lemon zest and sprinkle with crumb topping.
Broil for 1 to 2 min until golden.
Meanwhile, to make crumb topping, toss together all ingredients and set aside.
Directions
Remove casserole from oven, stir in lemon zest and sprinkle with crumb topping.
Broil for 1 to 2 min until golden.
Chicken, Broccoli & Rice Casserole
This recipe is from EMeals Walmart Classic Family Plan Feb 5-11, 2014
2 T butter
1 c Chopped Onion
2-6 oz boxes brocolli au gratin rice (see below for Broccoli Au Gratin Rice Recipe)
3 c Shredded Rotisserie Chicken
2 c Chicken Broth
10 oz can Cream of Chicken Soup
8 oz container Sour Cream
8 oz Can Diced Water Chestnuts, drained
1/4 tsp pepper
Preheat oven to 400 degrees.
Melt butter in a large skillet over med heat.
Add onion; saute' until tender
Cook rice according to package directions;
Stir into onion mixture in skillet with chicken, broth, soup, sour cream, water chestnuts and pepper.
Spoon into a 13x9 inch baking dish coated with cooking spray.
Bake 30 Min or until hot and bubbly.
MY NOTE: This is really sodium heavy so I changed as follows:
Butter
Onion--saute onion til clear
Homemade Brocolli Au Gratin Rice Recipe (see below)
3 c shredded chicken (use your own baked chicken as rotisserie has a lot of sodium)
2 c chicken broth (homemade or low sodium)
10 oz can cream of chicken soup (or make a bechamel with flour and chicken broth and add chicken broth and cook until creamy)
8 oz container sour cream
8 oz can dice water chestnuts, drained (adds a nice crunch!)
1/4 tsp pepper (fresh ground of course!)
MY NOTE: Adding some Nutritional Yeast to the Bechamel will add protein and a chickeny flavor to it as well
BROCCOLI AU GRATIN RICE RECIPE
1/4 cup butter
1 small onion, chopped
2 cloves garlic, minced
1/4 teaspoon thyme
1 cup long grain rice
1 tablespoon all-purpose flour
1 1/2 cups chicken broth
1 cup chopped broccoli
1 cup milk
2 tablespoons grated parmesan cheese
1 teaspoon lemon, zest of
Directions
In a large fry pan, melt butter.
Add onion and garlic and cook for 1 min over med heat.
Add thyme, rice, and flour, stirring for 1 minute
2 T butter
1 c Chopped Onion
2-6 oz boxes brocolli au gratin rice (see below for Broccoli Au Gratin Rice Recipe)
3 c Shredded Rotisserie Chicken
2 c Chicken Broth
10 oz can Cream of Chicken Soup
8 oz container Sour Cream
8 oz Can Diced Water Chestnuts, drained
1/4 tsp pepper
Preheat oven to 400 degrees.
Melt butter in a large skillet over med heat.
Add onion; saute' until tender
Cook rice according to package directions;
Stir into onion mixture in skillet with chicken, broth, soup, sour cream, water chestnuts and pepper.
Spoon into a 13x9 inch baking dish coated with cooking spray.
Bake 30 Min or until hot and bubbly.
MY NOTE: This is really sodium heavy so I changed as follows:
Butter
Onion--saute onion til clear
Homemade Brocolli Au Gratin Rice Recipe (see below)
3 c shredded chicken (use your own baked chicken as rotisserie has a lot of sodium)
2 c chicken broth (homemade or low sodium)
10 oz can cream of chicken soup (or make a bechamel with flour and chicken broth and add chicken broth and cook until creamy)
8 oz container sour cream
8 oz can dice water chestnuts, drained (adds a nice crunch!)
1/4 tsp pepper (fresh ground of course!)
MY NOTE: Adding some Nutritional Yeast to the Bechamel will add protein and a chickeny flavor to it as well
BROCCOLI AU GRATIN RICE RECIPE
1/4 cup butter
1 small onion, chopped
2 cloves garlic, minced
1/4 teaspoon thyme
1 cup long grain rice
1 tablespoon all-purpose flour
1 1/2 cups chicken broth
1 cup chopped broccoli
1 cup milk
2 tablespoons grated parmesan cheese
1 teaspoon lemon, zest of
Directions
In a large fry pan, melt butter.
Add onion and garlic and cook for 1 min over med heat.
Add thyme, rice, and flour, stirring for 1 minute
Pour in chicken broth,
stir and bring to a boil,
cook for 5-20 min depending on the type of rice used
Remove from heat.
Stir in broccoli, milk and parm cheese.
Mix well
Stir in broccoli, milk and parm cheese.
Mix well
Sunday, June 28, 2015
Homemade Ricotta Cheese
This recipe is from Chow
Total Time: 25 mins, plus draining time
Makes: About 2 cups (16 ounces)
Ingredients
8 cups (half gallon) pasteurizedwhole milk (not ultrapasteurized)
1/2 cup heavy cream
1 teaspoon fine salt
1/4 cup distilled white vinegar
Why do we assume certain foods are a challenge to make, when really they’re no more difficult to prepare than a pot of coffee? In the time it takes to create a pint of ricotta, you could have gone to and from the grocery store. Ricotta is typically made from whey, the watery byproduct of cheesemaking. But since whey can be difficult to find, we use a combination of whole milk and cream instead. This ricotta is similar to a queso fresco or paneer. It’s delicious baked into a cheesy spread, swirled into pancakes, stuffed into pasta, or just spread on bread with a little salt and olive oil or honey.
Special equipment: You will need a large nonreactive bowl, a fine-mesh strainer, butcher’s twine (optional), ultrafine woven cheesecloth, an instant-read thermometer, and a ladle.
Game plan: For drier ricotta, gather the corners of the cheesecloth and tie it into a sack with butcher’s twine. Tie the free end of the twine to a spatula or spoon handle and suspend it over a tall container with at least 1 inch of clearance from the bottom. Then refrigerate overnight. | by CHOW Food Team
Instructions
1Line a large fine-mesh strainer with a double layer of ultrafine woven cheesecloth and place over a large nonreactive bowl; set aside.
2 Place milk, cream, and salt in a large saucepan, set over medium heat, and heat until mixture reaches between 175°F and 180°F on an instant-read thermometer, about 5 minutes.
3 Remove from heat and drizzle in vinegar while slowly and gently stirring.
Stop stirring as soon as all of the vinegar has been added. Let mixture sit undisturbed while the milk solids coagulate and float to the surface, leaving the whey underneath, about 20 minutes.
4 Gently ladle the solids into the strainer, leaving as much whey in the saucepan as possible; discard the whey.
Let the ricotta drain, without pressing down on the curds, until most of the liquid has drained, about 1 hour.
5 Remove the ricotta from the cheesecloth and store in a covered container in the refrigerator for up to 1 week.
This one is dryer and I found it at Epicurious
FRESH HOMEMADE RICOTTA
GOURMET APRIL 2006
4/4
When creative director Richard Ferretti came to Gourmet two and a half years ago, he brought along a recipe for homemade fresh ricotta. It is more delicate in flavor than any store-bought version and has a lovely dry curd. Some of us make it at home often because it takes just a few minutes of active time. Topped with honey and cinnamon, it's also great for dessert.
YIELD: Makes about 2 cups
INGREDIENTS
2 quarts whole milk
1 cup heavy cream
1/2 teaspoon salt
3 tablespoons fresh lemon juice
Special equipment: large sieve, fine-mesh cheesecloth
PREPARATION
Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.
Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.
Total Time: 25 mins, plus draining time
Makes: About 2 cups (16 ounces)
Ingredients
8 cups (half gallon) pasteurizedwhole milk (not ultrapasteurized)
1/2 cup heavy cream
1 teaspoon fine salt
1/4 cup distilled white vinegar
Why do we assume certain foods are a challenge to make, when really they’re no more difficult to prepare than a pot of coffee? In the time it takes to create a pint of ricotta, you could have gone to and from the grocery store. Ricotta is typically made from whey, the watery byproduct of cheesemaking. But since whey can be difficult to find, we use a combination of whole milk and cream instead. This ricotta is similar to a queso fresco or paneer. It’s delicious baked into a cheesy spread, swirled into pancakes, stuffed into pasta, or just spread on bread with a little salt and olive oil or honey.
Special equipment: You will need a large nonreactive bowl, a fine-mesh strainer, butcher’s twine (optional), ultrafine woven cheesecloth, an instant-read thermometer, and a ladle.
Game plan: For drier ricotta, gather the corners of the cheesecloth and tie it into a sack with butcher’s twine. Tie the free end of the twine to a spatula or spoon handle and suspend it over a tall container with at least 1 inch of clearance from the bottom. Then refrigerate overnight. | by CHOW Food Team
Instructions
1Line a large fine-mesh strainer with a double layer of ultrafine woven cheesecloth and place over a large nonreactive bowl; set aside.
2 Place milk, cream, and salt in a large saucepan, set over medium heat, and heat until mixture reaches between 175°F and 180°F on an instant-read thermometer, about 5 minutes.
3 Remove from heat and drizzle in vinegar while slowly and gently stirring.
Stop stirring as soon as all of the vinegar has been added. Let mixture sit undisturbed while the milk solids coagulate and float to the surface, leaving the whey underneath, about 20 minutes.
4 Gently ladle the solids into the strainer, leaving as much whey in the saucepan as possible; discard the whey.
Let the ricotta drain, without pressing down on the curds, until most of the liquid has drained, about 1 hour.
5 Remove the ricotta from the cheesecloth and store in a covered container in the refrigerator for up to 1 week.
This one is dryer and I found it at Epicurious
FRESH HOMEMADE RICOTTA
GOURMET APRIL 2006
4/4
When creative director Richard Ferretti came to Gourmet two and a half years ago, he brought along a recipe for homemade fresh ricotta. It is more delicate in flavor than any store-bought version and has a lovely dry curd. Some of us make it at home often because it takes just a few minutes of active time. Topped with honey and cinnamon, it's also great for dessert.
YIELD: Makes about 2 cups
INGREDIENTS
2 quarts whole milk
1 cup heavy cream
1/2 teaspoon salt
3 tablespoons fresh lemon juice
Special equipment: large sieve, fine-mesh cheesecloth
PREPARATION
Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.
Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.
Extra Easy Lasagna
I found this at Cookin at Home. Note that there is a reader's note at the bottom with a homemade ricotta cheese recipe. Awesome!
Ingredients
1 pound lean ground beef
4 cups tomato-basil pasta sauce
6 uncooked lasagna noodles
1 (15-ounce) container ricotta cheese
2 1/2 cups (10 ounces) shredded mozzarella cheese
1/4 cup hot water
Instructions
Cook beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in pasta sauce.
Spread one-third of meat sauce in a lightly greased 11- x 7-inch baking dish; layer with 3 noodles and half each of ricotta cheese and mozzarella cheese. (The ricotta cheese layers will be thin.) Repeat procedure; spread remaining one-third of meat sauce over mozzarella cheese. Slowly pour 1/4 cup hot water around inside edge of dish. Tightly cover baking dish with 2 layers of heavy-duty aluminum foil.
Bake at 375° for 45 minutes; uncover and bake 10 more minutes. Let stand 10 minutes before serving.
Note: For testing purposes only, we used Classico Tomato & Basil pasta sauce.
NOTES FROM A READER: I made my own
ricotta cheese (1 gallon of whole milk, bring to 120F, add 1/2 c. white vinegar, wait 20 minutes while it sits undisturbed off of the heat, strain mixture through a cheesecloth, squeeze out excess moisture)
Ingredients
1 pound lean ground beef
4 cups tomato-basil pasta sauce
6 uncooked lasagna noodles
1 (15-ounce) container ricotta cheese
2 1/2 cups (10 ounces) shredded mozzarella cheese
1/4 cup hot water
Instructions
Cook beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in pasta sauce.
Spread one-third of meat sauce in a lightly greased 11- x 7-inch baking dish; layer with 3 noodles and half each of ricotta cheese and mozzarella cheese. (The ricotta cheese layers will be thin.) Repeat procedure; spread remaining one-third of meat sauce over mozzarella cheese. Slowly pour 1/4 cup hot water around inside edge of dish. Tightly cover baking dish with 2 layers of heavy-duty aluminum foil.
Bake at 375° for 45 minutes; uncover and bake 10 more minutes. Let stand 10 minutes before serving.
Note: For testing purposes only, we used Classico Tomato & Basil pasta sauce.
NOTES FROM A READER: I made my own
ricotta cheese (1 gallon of whole milk, bring to 120F, add 1/2 c. white vinegar, wait 20 minutes while it sits undisturbed off of the heat, strain mixture through a cheesecloth, squeeze out excess moisture)
and added Italian seasoning to it along with 2 medium eggs and a generous amount of parmesan cheese. I also used a 24 oz. jar of spaghetti sauce and blended it until smooth with a large can (16 oz?) of organic tomatoes with basil (drain and drink the juice, yummy). Also, when I cooked the ground beef, I pureed 1 carrot, 1 small onion, and 3 cloves of garlic and cooked the beef in that. My kids are picky about chunks so I have to be creative. This was a real hit and very easy.
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