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Meatballs in Guajillo Sauce Albóndigas con Salsa de Guajillo

https://patijinich.com/meatballs-in-guajillo-sauce/

6 to 8 servings

Ingredients
6 guajillo chiles stemmed and seeded
2 pounds tomatillos husked and rinsed
3 garlic cloves peeled
1 1/2 teaspoons kosher or coarse sea salt divided, or to taste
2 tablespoons canola or safflower oil
1 1/4 cups finely chopped onion divided
2 pounds ground turkey breast
1/2 cup unseasoned breadcrumbs
1 large egg lightly beaten
1/4 teaspoon freshly ground black pepper
3 cups chicken broth
2 sprigs of fresh epazote or cilantro sprigs, or substitute 4 dried leaves

To Prepare
Heat a casserole over medium-high heat. Once hot, toast the guajillo chiles, turning often, until toasted deeply browned and you can smell the chile fumes, about 2 minutes. Add the tomatillos and garlic, cover with water, and bring to a boil over high heat. Reduce heat to medium and simmer until the tomatillos are thoroughly cooked, their color has changed from a bright green to olive, and the guajillos have plumped up and rehydrated, about 12 minutes. Remove from the heat.

Using a slotted spoon, transfer the tomatillos, garlic, chiles and 1/2 cup cooking liquid to a blender. Allow to cool slightly, add 1 teaspoon salt and puree until completely smooth. Drain the water from the casserole or soup pot, rinse and dry, and return to the stove.

Add the oil and heat over medium heat. Once hot, add 1 cup of the chopped onion and cook until tender and the edges have just begun to brown, about 5 minutes. Add the tomatillo puree, cover partially as the thick sauce will splash and splutter, and simmer for about 7 to 8 minutes, until the sauce has thickened and darkened.

Meanwhile combine the ground turkey with the breadcrumbs, egg, remaining 1/4 cup onion, remaining 1/2 teaspoon salt, and pepper. Mix together well.

When the tomatillo puree has cooked down stir in the broth, scraping the bottom and sides of the casserole to incorporate any sauce sticking to the bottom and sides of the pan.

Place the ground turkey mixture and a small bowl of water next to the casserole. Wet your hands, and start shaping the turkey into approximately 1 1/2-inch balls. Gently drop the balls into the sauce as you form them. When all the meatballs have been added to the sauce, add the sprigs of epazote or cilantro and simmer over medium heat, uncovered, for 35 minutes. Serve.





meatballs-in-guajillo-sauce
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chicken

The traditional spices are garlic, ginger, cumin, cinnamon or allspice, and ALWAYS paprika for chicken. And I added lime juice, lemon zest, olive oil S&P (actually, Adobo), to the marinade, let the chicken sit in the fridge with that for the afternoon, turning it and making sure that every inch had its exposure to soak in the herbs.

With a little oil in a skillet, brown the chicken well, both sides, and then added the rest, more garlic, chopped olives, diced tomatoes and so forth with a splash of white wine to deglaze. Adding a bit of chicken stock to simmer down, and cook the meat through.

Many of these recipes use salted lemons, and I've done that before. I don't keep them anymore, but they're great to use in the Mediterranean style.
The yellow squash, added at the end with a lid on it, to steam. - Judy L.
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Tasty Burritos
https://www.tasteofhome.com/recipes/tasty-burritos/
Crunchy Burritos. They’re even better warmed up the next day in the microwave.

6 servings

Ingredients
1 pound ground beef
1 envelope taco seasoning
1 can (16 ounces) refried beans
6 flour tortillas (12 inches), warmed
1 cup shredded Colby-Monterey Jack cheese
4 teaspoons canola oil
Sour cream and salsa

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. In a small saucepan, cook refried beans over medium-low heat for 2-3 minutes or until heated through.

Spoon about 1/3 cup of beans off-center on each tortilla; top with 1/4 cup beef mixture. Sprinkle with cheese. Fold sides and ends of tortillas over filling and roll up.

In a large skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa.

Freeze option: Individually wrap cooled burritos in paper towels and foil; freeze in a resealable plastic freezer bag. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high 3-4 minutes or until heated through, turning once. Let stand 20 seconds.

Nutrition Facts
1 burrito: 519 calories, 24g fat (10g saturated fat), 63mg cholesterol, 1539mg sodium, 49g carbohydrate (1g sugars, 8g fiber), 27g protein.


burritos
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Sweet-and-Sour Meat Loaf
https://www.tasteofhome.com/recipes/sweet-and-sour-meat-loaf/
The sweet-and-sour flavor adds a deliciously different twist to this longtime standby

Ingredients

1 cup dry bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
2 large eggs, lightly beaten
1-1/2 pounds ground beef
1 teaspoon dried minced onion
1 can (15 ounces) tomato sauce, divided
1/2 cup sugar
2 tablespoons brown sugar
2 tablespoons cider vinegar
2 teaspoons prepared mustard

Directions
In a large bowl, combine the bread crumbs, salt, pepper and eggs; crumble beef over top and mix well. Add onion and half of the tomato sauce. Press into a 9x5-in. loaf pan.
Bake at 350° for 50 minutes. In a saucepan, combine the sugars, vinegar, mustard and remaining tomato sauce; bring to a boil. Pour over meat loaf; bake until no pink remains and a thermometer reads 160°, about 10 minutes longer.
Freeze option: Securely wrap and freeze cooled meat loaf in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaf; reheat on a greased 15x10x1-in. baking pan in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts
1 slice: 419 calories, 17g fat (6g saturated fat), 146mg cholesterol, 969mg sodium, 38g carbohydrate (23g sugars, 1g fiber), 28g protein.
Originally published as Sweet and Sour Meat Loaf in Reminisce Premiere 1991
sweet and sour meatloaf
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STIR-FRIED CHICKEN WITH SNAP PEAS AND BASIL
https://www.177milkstreet.com/recipes/stir-fried-chicken-with-snap-peas-and-basil

To prepare the chicken, cut each breast lengthwise into ½-inch strips, then cut the strips crosswise into 1-inch pieces. Using both chopped basil (mixed with the cooked chicken) and whole basil leaves (stirred in at the end) provided the full herbal flavor and fragrance we were looking for. Serve with steamed white or brown jasmine rice.

4 servings
Read more... )


stir fried chicken
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WHITE BALSAMIC AND TARRAGON CHICKEN
https://www.177milkstreet.com/recipes/white-balsamic-and-tarragon-chicken

White balsamic vinegar has a mellow acidity that complements the tangy Peppadews, a variety of small, sweet peppers grown from South Africa. They add a slight heat and additional sweetness to the dish, as well as great color. Find them jarred at most grocery stores (and sometimes loose at the olive bar). When reducing the sauce before serving, if the liquid is less than 1 cup, add water.

4 servings
Read more... )


white balsamic and tarragon chicken
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SOMALI CHICKEN SOUP
https://www.177milkstreet.com/recipes/somali-chicken-soup

This brothy soup is particularly good for serving family style. Bring the pot to the table along with the radishes, cabbage and lime wedges, then have diners fill and garnish their bowls they like. Offer a simple homemade or store-bought hot sauce alongside. Hot steamed rice, added to bowls before the soup is ladled in, is a satisfying addition.

4 servings
Read more... )
Somali chicken soup

BERBERE SAUCE
https://www.177milkstreet.com/recipes/berbere-sauce

For this bold, paste-like sauce, macerating the onion in lime juice tempers its harsh bite. For a brighter flavor, substitute sweet paprika instead of smoked. This sauce is best used the day it is made.

yields 1/4 cup

Read more... )

GREEN CHILI SAUCE
https://www.177milkstreet.com/recipes/green-chili-sauce

This sauce is spicy and sharp on its own, but a spoonful stirred into a serving of soup provides the perfect flavor accent. Store leftovers in an airtight container in the refrigerator for up to a week.

Yield 1 cup
Read more... )
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SENEGALESE BRAISED CHICKEN WITH ONIONS AND LIME (CHICKEN YASSA)
https://www.177milkstreet.com/recipes/senegalese-braised-chicken-with-onions-and-lime-yassa-ginaar

With just a few ingredients, yassa ginaar delivers multiple layers of flavor—savory yet sweet with lightly caramelized onions, citrusy with lime zest and juice, meaty from the deeply browned chicken, and spicy from the heat of a habañero chili. Our version is based on a recipe in “Yolele!” by Pierre Thiam, who marinates then sears the chicken, then uses the marinade as a base for the flavorful sauce. Bouillon concentrate adds to the savoriness of the dish; our preferred brand is Better than Bouillon. Serve with steamed rice.

4 servings
Read more... )
Senegalese braised chicken
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ZA'ATAR-ROASTED CHICKEN
https://www.177milkstreet.com/recipes/zaatar-roasted-chicken

Za'atar is a Middle Eastern blend of herbs and sesame seeds; look for it in well-stocked markets, Middle Eastern grocery stores or online. We mix za'atar with dried oregano to boost its herbal flavor. Use chicken breasts, legs, thighs or a combination.

4 servingsRead more... )

Zaatar roast chicken
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SPICY STIR-FRIED CUMIN BEEF (WOK VERSION)
https://www.177milkstreet.com/recipes/spicy-stir-fried-cumin-beef-wok-version

Once cooking begins, things move along quickly, so have all ingredients prepared and a serving platter nearby. Toasted cumin seeds added both earthy flavor and crunchy texture. Breaking some of the chilies in half released the seeds, giving the dish assertive spice; leave the chilies whole for a milder version. We also loved this dish made with 1½ pounds of lamb leg or shoulder, trimmed and thinly sliced (freeze the lamb for about 30 minutes before slicing). The chili pods are edible, but we ate around them. Serve with steamed white rice.

4 servingsRead more... )

Spicy-Stir-Fried-Cumin-Beef-Wok-Version
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black eyed pea and sweet potato stew

BLACK-EYED PEA AND SWEET POTATO STEW (NDAMBE)
https://www.177milkstreet.com/recipes/black-eyed-pea-and-sweet-potato-stew-ndambe

Black-eyed peas are a West African staple. In this recipe for Senegalese ndambe (pronounced NAM-bay), they're simmered with sweet potatoes to make a hearty vegetarian stew. Canned black beans keep this dish fast and simple.

6 servings

Ingredients

2 TABLESPOONS UNREFINED COCONUT OIL
1 LARGE YELLOW ONION, FINELY CHOPPED
KOSHER SALT AND GROUND BLACK PEPPER
8 MEDIUM GARLIC CLOVES, MINCED
2 FRESNO CHILIES, STEMMED AND SLICED INTO THIN RINGS
3 14½-OUNCE CANS BLACK-EYED PEAS, DRAINED AND RINSED
2 BAY LEAVES
1 POUND SWEET POTATOES, PEELED AND CUT INTO ½-INCH CUBES
1 POUND PLUM TOMATOES, CORED AND CHOPPED
1 CUP FINELY CHOPPED FRESH FLAT-LEAF PARSLEY LEAVES
2 TABLESPOONS LEMON JUICE, PLUS LEMON WEDGES, TO SERVE

DIRECTIONS

In a large Dutch oven over medium, heat the coconut oil until shimmering. Add the onion, 2 teaspoons salt and ½ teaspoon pepper, then cook, stirring, until light golden brown and softened, 7 to 10 minutes. Stir in the garlic and chilies, then cook until fragrant, about 30 seconds. Add the black-eyed peas, bay leaves and 5 cups water. Bring to a simmer over medium-high, then reduce to medium and cook, uncovered, stirring occasionally, until the flavors meld, about 15 minutes.

Stir in the sweet potatoes and 2 teaspoons salt. Cover, reduce to medium-low and cook until the potatoes are tender, 10 to 15 minutes. Off heat, stir in the tomatoes, parsley and lemon juice. Taste and season with salt and pepper. Serve with lemon wedges.

Tip: Don't use neutral-flavored oil in place of the coconut oil. Coconut oil—particularly unrefined—infuses the stew with a sweet aroma while adding richness.
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Peppered Steak
http://www.nickstellino.com/Recipes/Menu/Recipe/?men=-3&rec=839

Serves 4

Ingredients:

8 tablespoons whole peppercorns, crushed into thickly ground pepper
4 New York or fillet mignon steaks, approximately 8 to 12 ounces each
4 tablespoons extra light olive oil or grapeseed oil
2 tablespoons salted butter, softened

Directions

Brush the steaks with one tablespoon of olive oil, then coat with the crushed peppercorns on all sides.

In a large sauté pan big enough to hold all the steaks at once, heat the oil over medium high heat until it starts to sizzle.

For steaks cut 1 to 1 ½ inches thick, four minutes per side will give you a medium rare steak. If you prefer your steak medium, increase the cooking time to a total of six minutes per side.

Add the steaks to the hot oil and reduce the heat to medium.

When you cook the steaks do not move them around the pan. Let them sit on one side until it is time to turn them.

In the last two minutes of cooking, add the softened butter to the pan and using a spoon, braise the steaks with the melted butter by gently poring it over the steaks for the remaining cooking time.

Allow steak to rest for at least three minutes before you serve them this way the juices will redistribute inside the meat and the steak will be much juicier. If you serve it right away, the juices will come running out when you first cut into the steak.

http://www.nickstellino.com/Video/Play.aspx?v=504c
steak au poivre
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Beef and Noodles Romanoff
https://www.pillsbury.com/recipes/beef-and-noodles-romanoff/bb1936fd-3020-48ad-9ef7-66d5cc855229

4 servings

Ingredients

3 cups uncooked wide egg noodles (6 oz)
1 lb lean (at least 80%) ground beef
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
1/4 cup milk
1 container (16 oz) reduced-fat sour cream (about 2 cups)
3 tablespoons chopped fresh parsley
2 teaspoons poppy seed

try with ground beef:
https://www.pillsbury.com/recipes/easy-noodles-romanoff/d5b13ee4-a227-49f8-8b8e-adf2938aac11


Steps

1 Cook noodles as directed on package; drain and cover to keep warm.

2 Meanwhile, in 10-inch skillet, cook ground beef over medium-high heat 5 minutes, stirring frequently; drain. Stir in garlic. Reduce heat to medium; cook 1 to 2 minutes, stirring occasionally, until beef is thoroughly cooked.

3 Reduce heat to medium-low. Stir in cheese and milk. Cook 5 to 6 minutes, stirring frequently, until mixture is thoroughly heated. Stir in sour cream, cooked noodles, parsley and poppy seed. Cook 1 to 2 minutes, stirring frequently, until mixture is thoroughly heated.
beef noodles romanoff
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Noodles Romanoff
http://forums.roadfood.com/Copycat-Recipe-for-Betty-Crocker-Noodles-Romanoff-m395766.aspx

The key to success here is the Kraft Macaroni and Cheese day-glo yellow powder. Without it, you will never approach the original.

One package egg noodles (about 1 lb.)
1 cup sour cream (use full fat)
2 T butter, melted
1 medium onion, chopped finely
2 cloves garlic, crushed or chopped finely
3/4 cup grated Parmigiano Reggiano (okay, so I'm a cheese snob, except for):
1 package day-glo cheddar cheese powder from a box of Kraft Macaroni 'n' Cheese
1/2 cup chopped parsley
Cracked pepper to taste

Directions: Cook the noodles to al dente. While cooking noodles, sauté the onion and garlic in butter in large saucepan. Add parsley at the last minute; remove from heat. When noodles are a hair away from being done, drain but retain residual pasta water (don't wring them dry).

Put the hot noodles into the saucepan, then add the sour cream, and the Kraft day-glo orange powder and half the Reggiano. Mix very well with the cooked onions, garlic and parsley. The result should be a pleasingly creamy deep yellow-orange like the original. Add the pepper. Serve in individual bowls with the rest of the parmesan.

*****************************
https://content.mpl.org/digital/collection/histrecipe/id/538

4- 6 servings

5-6 oz egg noodles
1 C cottage cheese
1 C sour cream
1/4 C finely chopped onion
1 clove garlic very finely minced
1-2 t Worcestershire Sauce
Dash Tabasco
1/2 t salt
1/2 C sharp cheese grated

Boil noodles.
Lightly mix all ingredients except cheese in 8 x 8 x 2 greased baking pan.
Sprinkled cheese on top.
Bake 40 min. 350 degrees

************************
Easy Noodles Romanoff
https://www.pillsbury.com/recipes/easy-noodles-romanoff/d5b13ee4-a227-49f8-8b8e-adf2938aac11

6 servings


Ingredients

5 oz. (2 1/2 cups) uncooked wide egg noodles
1 cup creamed cottage cheese
1 cup sour cream
2 tablespoons chopped green onions
1/4 teaspoon garlic salt
1/4 cup unseasoned dry bread crumbs
2 tablespoons margarine or butter, melted
1 tablespoon dried parsley flakes
1 teaspoon Worcestershire sauce

Steps

1 Heat oven to 350°F. Grease 1 1/2-quart casserole. Cook noodles to desired doneness as directed on package. Drain; rinse with hot water.

2 In greased casserole, combine noodles, cottage cheese, sour cream, onions and garlic salt; blend well.

3 In small bowl, combine all remaining ingredients; mix well. Spoon over noodles.

4 Bake at 350°F. for 25 to 35 minutes or until casserole is thoroughly heated and crumbs are light golden brown.
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Peppered Steak
http://www.nickstellino.com/Recipes/Menu/Recipe/?men=-3&rec=839

Serves 4

Ingredients:

8 tablespoons whole peppercorns, crushed into thickly ground pepper
4 New York or fillet mignon steaks, approximately 8 to 12 ounces each
4 tablespoons extra light olive oil or grapeseed oil
2 tablespoons salted butter, softened

Directions

Brush the steaks with one tablespoon of olive oil, then coat with the crushed peppercorns on all sides.

In a large sauté pan big enough to hold all the steaks at once, heat the oil over medium high heat until it starts to sizzle.

For steaks cut 1 to 1 ½ inches thick, four minutes per side will give you a medium rare steak. If you prefer your steak medium, increase the cooking time to a total of six minutes per side.

Add the steaks to the hot oil and reduce the heat to medium.

When you cook the steaks do not move them around the pan. Let them sit on one side until it is time to turn them.

In the last two minutes of cooking, add the softened butter to the pan and using a spoon, braise the steaks with the melted butter by gently poring it over the steaks for the remaining cooking time.

Allow steak to rest for at least three minutes before you serve them this way the juices will redistribute inside the meat and the steak will be much juicier. If you serve it right away, the juices will come running out when you first cut into the steak.

http://www.nickstellino.com/Video/Play.aspx?v=504c
steak au poivre
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crustless quiche

CRUSTLESS BROCCOLI CHEDDAR QUICHE
https://www.skinnytaste.com/crustless-broccoli-cheddar-quiche/#vrEbow3zepjwPPAT.99

TOTAL TIME:50 minutes PREP TIME:10 minutes COOK TIME:40 minutes

This low-carb Crustless Broccoli Cheddar Quiche is light and delicious, perfect for breakfast or brunch (or even a light dinner)!Read more... )









Petite Crust-less Quiche
https://www.skinnytaste.com/petite-crust-less-quiche/
217 calories
TOTAL TIME:40 minutes PREP TIME:10 minutes COOK TIME:30

These petite crustless quiche are SO good, loaded with turkey kielbasa, veggies and cheese. This slimmed down quiche will not disappoint. Make them ahead for grab-and-go breakfast for the week!
Read more... )
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Green Chile Chicken Enchiladas

Green Chile Chicken Enchiladas
https://newmexiconomad.com/green-chile-chicken-enchilada/?fbclid=IwAR2XvmmskOCVzDfkBob7r9lT6IjEjnKRAc5wnQKljOd-FKt6Hj8ykS7IvTY

Servings: 6 – 8, depending on portion size

Ingredients

1 teaspoon olive oil
1 small onion
3 cloves of garlic
1 1/2 cups of shredded chicken, roasted for flavor
12 corn tortillas, white or yellow
Grapeseed or sunflower oil for frying
1 can of Swanson’s chicken broth
1 cup roasted and peeled green chile, chopped (available online from Hatch Chile Store)
2 cans of cream of chicken soup (you can make your own if you have time to go gourmet)
1 cup of shredded sharp cheddar and 1 cup of Monterey jack cheese, mixed together (feel free to vary cheeses based on preference)
1 bunch of green onions, chopped

Directions

1. Preheat the oven to 350 F.
2. Sauté the garlic and onions in a teaspoon of olive oil until soft, about 10 minutes. Set aside.
3. Heat the grapeseed or sunflower oil in the same skillet until smoking. Briefly fry each corn tortilla for 3-4 seconds per side, to make them more pliable. Put a layer of the corn tortillas in a baking pan.
4. Mix the shredded chicken, the chopped green chile (available online at the Hatch Chile Store), the cream of chicken soup, the chicken broth, and the chopped green onions together in a bowl. Then spread a layer across the corn tortillas in the pan. Top with a layer of shredded cheese.
5. Repeat the layers two or three more times. Top with the remaining cheese.
6. Bake for 30-35 minutes or until the cheese is melted and golden and the smell of the chile is wafting through your kitchen. Allow to cool for about 10 minutes, and serve.

Tamales

Oct. 13th, 2018 10:47 pm
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https://www.youtube.com/watch?time_continue=178&v=cbjVpRJMf3o

UCHEPOS - Tamales
https://patijinich.com/recipe/sweet-corn-tamales/

10 to 12 tamales

Ingredients
10 large tender ears of corn with fresh corn husks attached
3/4 cup sweetened condensed milk
1/4 cup corn meal or rice flour more as needed
1 teaspoon ground canela or cinnamon
1/4 teaspoon kosher or coarse sea salt
Fresh corn husks from the ears of corn to make the tamales or dried corn husks
Mexican crema optional topping
queso fresco optional topping
Read more... )



tamales

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