Chicken Adobo
1 can 14 oz diced tomatoes, drained
3 T minced canned chipotle chiles in adobo sauce
3 garlic cloves, minced
2 t dried oregano
1 1/2 t instant espresso powder
Salt and pepper
6 boneless skinless chicken thighs (I used breasts) cut into 2-inch pieces
2 T vegetable oil
1 onion, chopped
3 T molasses
Process tomatoes in food processor until smooth, set aside. Combine chipotle, garlic, oregano, espresso powder, 1/2 t salt and 1/4 pepper in small bowl, pat chicken dry with paper towels and coat over with chipotle mixture. ( I added the sauce and chicken to a zip lock bag and coat).
Heat 1 T oil in large nonstick skillet over med-high heat until smoking. Cook chicken until golden brown, about 3 minutes per side. Transfer to plate. Heat remaining oil until shimmering. Add onion and cook until browned, 6 to 8 minutes. Stir in processed tomatoes, molasses, and chicken, along with any accumulated juices. Simmer, covered, until chicken is cooked through and sauce is thickened, about 10 minutes. Season with salt and pepper. Serve.
According to David "That's good...really good!"
Monday, March 28, 2011
March 27 - Sunday
Jucy Lucy Burgers
From the episode: Northern Cookout
Straight from the grill, the cheesy center of the Jucy Lucy will be molten hot. Be sure to let the burgers rest for at least 5 minutes before serving.
Serves 4.
Ingredients
1 1/2 pounds 85 percent lean ground beef
1/4 cup milk
1 teaspoon garlic powder
2 slices hearty white sandwich bread , torn into rough pieces
3/4 teaspoon salt
1/2 teaspoon pepper
1 slice deli American cheese (1/2-inch-thick), cut into quarters
Instructions
1.
1. Using potato masher, mash bread, milk, garlic powder, salt, and pepper in large bowl until smooth. Add beef and gently knead until well combined.
2.
2. Divide meat mixture into 4 equal portions. Following related photos, mold each portion of meat around 1 piece of cheese. Transfer patties to plate and refrigerate for 30 minutes or up to 24 hours.
3.
3. Grill burgers over medium fire until well browned and cooked through, 6 to 8 minutes per side. Transfer to plate, tent with foil, and let rest 5 minutes. Serve.
4.
STOVETOP JUCY LUCY BURGERS
Prepare Grilled Jucy Lucy Burgers through step 2. Heat 2 teaspoons vegetable oil in large nonstick skillet over medium heat until just smoking. Add patties and cook until well browned, about 6 minutes. Flip burgers, cover skillet, and continue cooking until well-done, about 6 minutes. Transfer to plate, tent with foil, and let rest 5 minutes. Serve.
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Step-by-Step
Form a Jucy Lucy
To avoid a burger blowout, it's essential to completely seal in the cheese. Don't worry about overworking the meat-adding milk and bread to the ground beef ensures tender, juicy burgers every time.
1. Using half of each portion of meat, encase the cheese to form a mini burger patty.
2. Mold remaining half-portion of meat around the mini patty and seal the edges to form a ball.
3. Flatten the ball with the palm of your hand, forming a 3/4-inch-thick patty
These were really easy and yummy!
From the episode: Northern Cookout
Straight from the grill, the cheesy center of the Jucy Lucy will be molten hot. Be sure to let the burgers rest for at least 5 minutes before serving.
Serves 4.
Ingredients
1 1/2 pounds 85 percent lean ground beef
1/4 cup milk
1 teaspoon garlic powder
2 slices hearty white sandwich bread , torn into rough pieces
3/4 teaspoon salt
1/2 teaspoon pepper
1 slice deli American cheese (1/2-inch-thick), cut into quarters
Instructions
1.
1. Using potato masher, mash bread, milk, garlic powder, salt, and pepper in large bowl until smooth. Add beef and gently knead until well combined.
2.
2. Divide meat mixture into 4 equal portions. Following related photos, mold each portion of meat around 1 piece of cheese. Transfer patties to plate and refrigerate for 30 minutes or up to 24 hours.
3.
3. Grill burgers over medium fire until well browned and cooked through, 6 to 8 minutes per side. Transfer to plate, tent with foil, and let rest 5 minutes. Serve.
4.
STOVETOP JUCY LUCY BURGERS
Prepare Grilled Jucy Lucy Burgers through step 2. Heat 2 teaspoons vegetable oil in large nonstick skillet over medium heat until just smoking. Add patties and cook until well browned, about 6 minutes. Flip burgers, cover skillet, and continue cooking until well-done, about 6 minutes. Transfer to plate, tent with foil, and let rest 5 minutes. Serve.
EMAIL THIS TO A FRIEND
Your Name: Your E-mail: Friend(s) E-mail: Add from my address book Personal Message: Cancel
Equipment Reviews
* Essential Grilling Gadgets
* Pepper Mills
* Top Kitchen Essentials
Step-by-Step
Form a Jucy Lucy
To avoid a burger blowout, it's essential to completely seal in the cheese. Don't worry about overworking the meat-adding milk and bread to the ground beef ensures tender, juicy burgers every time.
1. Using half of each portion of meat, encase the cheese to form a mini burger patty.
2. Mold remaining half-portion of meat around the mini patty and seal the edges to form a ball.
3. Flatten the ball with the palm of your hand, forming a 3/4-inch-thick patty
These were really easy and yummy!
March 26 - Saturday
Baked Tortellini with Bacon
This was Very rich.
4 slices bacon, sliced crosswise into 1/2 inch pieces
1 small onion
1 clove garlic
salt and pepper
1 T flour
2 cups milk
2 8 oz packages cheese tortellini
1/2 cup Parmesan cheese grated
Heat Broiler with rack in top position in a medium saucepan
cook bacon over medium hear until browned and crisp, about 10 minutes. With a slotted spoon, transfer to a paper towel to drain. Add onion and garlic to pan and season with salt and pepper. Cook, stirring occasionally, until onion is soft about 8 minutes. Add flour and cook, stirring, 30 seconds.
Slowly add milk, whisking constantly. Add tortellini and bring to boil over medium-high, stirring occasionally. Reduce to a simmer, cook, stirring often, until liquid has thickened, about 4 minutes. Remove from heat; stir in bacon and 1/4 cup Parmesan, Transfer to a 2- quart broiler proof baking dish and top with 1/4 cup Parmesan. Boil until top is golden brown, 3 to 5 minutes.
served this with a salad.
This was Very rich.
4 slices bacon, sliced crosswise into 1/2 inch pieces
1 small onion
1 clove garlic
salt and pepper
1 T flour
2 cups milk
2 8 oz packages cheese tortellini
1/2 cup Parmesan cheese grated
Heat Broiler with rack in top position in a medium saucepan
cook bacon over medium hear until browned and crisp, about 10 minutes. With a slotted spoon, transfer to a paper towel to drain. Add onion and garlic to pan and season with salt and pepper. Cook, stirring occasionally, until onion is soft about 8 minutes. Add flour and cook, stirring, 30 seconds.
Slowly add milk, whisking constantly. Add tortellini and bring to boil over medium-high, stirring occasionally. Reduce to a simmer, cook, stirring often, until liquid has thickened, about 4 minutes. Remove from heat; stir in bacon and 1/4 cup Parmesan, Transfer to a 2- quart broiler proof baking dish and top with 1/4 cup Parmesan. Boil until top is golden brown, 3 to 5 minutes.
served this with a salad.
Tuesday, March 22, 2011
Day 82 Tuesday March 22
The week is catching up! Chose an easy supper.
Steak, baked potatoes and salad.
Nothing special!
Steak, baked potatoes and salad.
Nothing special!
Monday, March 21, 2011
March 21 - Day 81
Fish Taco's for supper
Tortilla chile fish fillets from HEB cooked according to the instructions
corn tortillas
slaw in a bag
homemade hot sauce
cheese
Fish Taco sauce
Dressing
1 (8 ounce) container light sour cream
1/2 cup adobo sauce from chipotle peppers
2 tablespoons fresh lime juice
2 teaspoons lime zest
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/2 teaspoon seafood seasoning, such as Old Bay™
salt and pepper to taste
this sauce was very good!
Spanish rice
Easy and delish dinner!
Tortilla chile fish fillets from HEB cooked according to the instructions
corn tortillas
slaw in a bag
homemade hot sauce
cheese
Fish Taco sauce
Dressing
1 (8 ounce) container light sour cream
1/2 cup adobo sauce from chipotle peppers
2 tablespoons fresh lime juice
2 teaspoons lime zest
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/2 teaspoon seafood seasoning, such as Old Bay™
salt and pepper to taste
this sauce was very good!
Spanish rice
Easy and delish dinner!
March 12-20 VACATION
David and I went on Vacation for 9 days! Woohoo! We drove to Amarillo (11 courthouses on the way), spent the night in Amarillo. Left the next morning. Drove on IH 40 to Sante Fe. Saw the Lorreto Church, Mysterious Staircase. So cool. Sante Fe is beautiful! I want to go back. Continued on to Las Vegas. Arrived at 11:30 pm. Long but nice drive.
Stayed with Marielle and Garrett and all of the kids. Loved it! Beautiful house. Garrett took us to Nellis AFB and we saw the petting zoo. David had a great time. Took lots of pictures of him "haming". I will post them soon. Monday night we hung out at the strip. Lots of cool pictures.
Tuesday we got up and went to Chreech AFB. THE THUNDERBIRDS WERE THERE! That was so cool! LOTS AND LOTS of pictures. Thursday afternoon we went to Hoover Dam and took a tour. Amazing.
Tuesday night we were in bed by 9:45. We were exhausted.
Wednesday we went to see Aunt Pat. She looks amazing. Nice visit. We went out to eat at the Golden Nugget and walked Freemont Street. Cool but kinda creepy.
Thursday we left at 6:30 AM and drove to Flagstaff AZ. We stopped at Montezuma's Castle. (Cliff Dwellings). Ate at Beaver Brewing Co. Delish shrimp tacos and a beer. Had a almost flat tire. Sat at a tire store waiting for the tire to be repaired. Got to Santa Rosa, NM at 11:45 pm. Left Friday morning (our anniversary) early and took 10 more court houses pictures. Arrived home at 11:15 pm. Saturday morning got up and drove to Houston to Laura and Frank's wedding. That was one of the BEST weddings I have ever attended. ALL of the Malotts danced! Left dripping with sweat we danced so much. Drove home Saturday night, slept in our own bed YEA! Sunday ran errands. Good Vacation!
Stayed with Marielle and Garrett and all of the kids. Loved it! Beautiful house. Garrett took us to Nellis AFB and we saw the petting zoo. David had a great time. Took lots of pictures of him "haming". I will post them soon. Monday night we hung out at the strip. Lots of cool pictures.
Tuesday we got up and went to Chreech AFB. THE THUNDERBIRDS WERE THERE! That was so cool! LOTS AND LOTS of pictures. Thursday afternoon we went to Hoover Dam and took a tour. Amazing.
Tuesday night we were in bed by 9:45. We were exhausted.
Wednesday we went to see Aunt Pat. She looks amazing. Nice visit. We went out to eat at the Golden Nugget and walked Freemont Street. Cool but kinda creepy.
Thursday we left at 6:30 AM and drove to Flagstaff AZ. We stopped at Montezuma's Castle. (Cliff Dwellings). Ate at Beaver Brewing Co. Delish shrimp tacos and a beer. Had a almost flat tire. Sat at a tire store waiting for the tire to be repaired. Got to Santa Rosa, NM at 11:45 pm. Left Friday morning (our anniversary) early and took 10 more court houses pictures. Arrived home at 11:15 pm. Saturday morning got up and drove to Houston to Laura and Frank's wedding. That was one of the BEST weddings I have ever attended. ALL of the Malotts danced! Left dripping with sweat we danced so much. Drove home Saturday night, slept in our own bed YEA! Sunday ran errands. Good Vacation!
Friday, March 11, 2011
Day 70! Happy Birthday to Opie!
This evening begins the first day of Spring Break!!!
YEA!!!!
I made one the favorites!
Beef and Rice Enchiladas
1 package Rice A Roni Spanish Flavor
1 lb ground meat
2 cans Enchilada Sauce
10 flour tortillas
4 cups shredded Cheddar Cheese ( Who ever measure the cheese out before putting on the top of enchiladas????)
Spray Pam in a 13 X 9 pan. Preheat oven to 350 degrees.
Prepare Rice mix as directed on box.
Brown and drain the ground meat.
Mix the rice and 1 1/4 c sauce
Spoon into flour tortillas top with cheese
Roll the tortilla up and place fold side down in the pan.
top with sauce then remaining cheese.
Cook uncovered for 10 to 15 minutes until cheese is melted.
Have a Great Spring Break!!!!
YEA!!!!
I made one the favorites!
Beef and Rice Enchiladas
1 package Rice A Roni Spanish Flavor
1 lb ground meat
2 cans Enchilada Sauce
10 flour tortillas
4 cups shredded Cheddar Cheese ( Who ever measure the cheese out before putting on the top of enchiladas????)
Spray Pam in a 13 X 9 pan. Preheat oven to 350 degrees.
Prepare Rice mix as directed on box.
Brown and drain the ground meat.
Mix the rice and 1 1/4 c sauce
Spoon into flour tortillas top with cheese
Roll the tortilla up and place fold side down in the pan.
top with sauce then remaining cheese.
Cook uncovered for 10 to 15 minutes until cheese is melted.
Have a Great Spring Break!!!!
Thursday, March 10, 2011
Day 69 March 10
One of my favorites!
Chicken Posole by the way the recipe says $1.50 per serving
2 cloves of garlic, finely chopped
1 1/4 pounds boneless, skinless chicken breast cut into pieces
2 cans (15 oz) white hominy
1 med onion, chopped
1 t dried oregano
1/2 t cumin
1/4 t dried red pepper flakes
2 lard chicken bouillon cubes
4 cups water
1 can petite cut diced tomatoes with jalapenos, drained
1 t lime joince
1/4 t salt
1/4 t pepper
Combine garlic, chicken, hominy, onion, oregano, cumin, red pepper, flakes, bouillon cubes and water in a slow cooker. Cover and cook on high for 3 hours or on low for 5 hours. Remove cover and stir in tomatoes, lime juice, salt and pepper until warmed through. Serve immediately.
Chicken Posole by the way the recipe says $1.50 per serving
2 cloves of garlic, finely chopped
1 1/4 pounds boneless, skinless chicken breast cut into pieces
2 cans (15 oz) white hominy
1 med onion, chopped
1 t dried oregano
1/2 t cumin
1/4 t dried red pepper flakes
2 lard chicken bouillon cubes
4 cups water
1 can petite cut diced tomatoes with jalapenos, drained
1 t lime joince
1/4 t salt
1/4 t pepper
Combine garlic, chicken, hominy, onion, oregano, cumin, red pepper, flakes, bouillon cubes and water in a slow cooker. Cover and cook on high for 3 hours or on low for 5 hours. Remove cover and stir in tomatoes, lime juice, salt and pepper until warmed through. Serve immediately.
Wednesday, March 9, 2011
Wow, What a week! Day 68 March 9, 2011
Saturday and Sunday, David went to a disc golf tournement. I DID NOT COOK! all weekend!
Monday, Tuesday and today we had benchmarks. I had originally had 21 meetings scheduled this week. Due to benchmarks, I had to move all but 6. So between spending the morning in testing, and afternoons in meetings, I barely have had time to think! Cooking was Out of the Question!
Monday we had 8th grade parent meeting from 6:30 to 8pm. Did not cook
Tuesday, JD was here to clean my yard and flower beds, took him out to eat
Wednesday finally got to cook. Tortilla Soup! Yummy!
1 large onion, sliced into thin strips
2 T olive oil
Cook until onion is soft and lightly caramelized
Add the following to the onions:
3 chicken breasts cut in to bit sized pieces
Cook until chicken is not pink anymore.
Add the following to chicken and onions:
1 Qt. Diced Tomatoes
1 Qt. water
1 Qt chicken broth
2 cubes beef broth
1 t cumin (I add lots more)
1 t chili powder
Cilantro leaves
Sliced Jalapenos (if you want it spicier.
Bring to boil and then turn down to simmer. Simmer for 20 minutes.
In the bowl you will eat the soup from put tortilla chips (broken up) in the bottom of the bowl. Add soup on top of chips. Top with shredded cheese and sour cream.
Monday, Tuesday and today we had benchmarks. I had originally had 21 meetings scheduled this week. Due to benchmarks, I had to move all but 6. So between spending the morning in testing, and afternoons in meetings, I barely have had time to think! Cooking was Out of the Question!
Monday we had 8th grade parent meeting from 6:30 to 8pm. Did not cook
Tuesday, JD was here to clean my yard and flower beds, took him out to eat
Wednesday finally got to cook. Tortilla Soup! Yummy!
1 large onion, sliced into thin strips
2 T olive oil
Cook until onion is soft and lightly caramelized
Add the following to the onions:
3 chicken breasts cut in to bit sized pieces
Cook until chicken is not pink anymore.
Add the following to chicken and onions:
1 Qt. Diced Tomatoes
1 Qt. water
1 Qt chicken broth
2 cubes beef broth
1 t cumin (I add lots more)
1 t chili powder
Cilantro leaves
Sliced Jalapenos (if you want it spicier.
Bring to boil and then turn down to simmer. Simmer for 20 minutes.
In the bowl you will eat the soup from put tortilla chips (broken up) in the bottom of the bowl. Add soup on top of chips. Top with shredded cheese and sour cream.
Friday, March 4, 2011
Day 62 and 63
TAKS took all I had yesterday so that Subway cooked last night.
Tonight (Friday March 4)
I made one of David's all time favorite meals. (Ask him!)
Oven Baked Chicken Chimichangas
1/4 cup olive oil
1 onion, chopped fine
1 16 oz can black beans, drained and rinsed
1 package Uncle Ben's Ready Rice
1 rotisserie chicken cut into bite sized pieces
2 t minced canned chipotle chiles in adobo
1 cup shredded MExican cheese blend
1/2 cup finely chopped fresh cilantro
salt and pepper (never use it)
6 LARGE tortillas (10 inch in diameter)
Placed a timmed baking sheet in the oven and heat oven to 450 degrees.
Heat 2 T oil in large skillet over med-high heat until shimmering. Cook onion until sofened, about 3 minutes. Stir in beans, rice, chicken, and chipotle and cook until heated through, about 3 minutes. Off heat, stir in cheese and cilantro. (I don't add the cheese here, I just sprinkle it over the filling after it is in the burrito.)
Stack tortillas on a plate and microwave, covered, until pliable, about 1 minutes. Top warm tortillas with the chicken mixture, leaving 2 in border at bottom. Fold in sides and roll up tightly. Brush wrapped tortillas with remaining oil and arrange, seam-side down, on the pre-heated baking sheet. Bake until crisp and golden, 8 to 10 minutes. Serve!
Top with sour cream and salsa!
Tonight (Friday March 4)
I made one of David's all time favorite meals. (Ask him!)
Oven Baked Chicken Chimichangas
1/4 cup olive oil
1 onion, chopped fine
1 16 oz can black beans, drained and rinsed
1 package Uncle Ben's Ready Rice
1 rotisserie chicken cut into bite sized pieces
2 t minced canned chipotle chiles in adobo
1 cup shredded MExican cheese blend
1/2 cup finely chopped fresh cilantro
salt and pepper (never use it)
6 LARGE tortillas (10 inch in diameter)
Placed a timmed baking sheet in the oven and heat oven to 450 degrees.
Heat 2 T oil in large skillet over med-high heat until shimmering. Cook onion until sofened, about 3 minutes. Stir in beans, rice, chicken, and chipotle and cook until heated through, about 3 minutes. Off heat, stir in cheese and cilantro. (I don't add the cheese here, I just sprinkle it over the filling after it is in the burrito.)
Stack tortillas on a plate and microwave, covered, until pliable, about 1 minutes. Top warm tortillas with the chicken mixture, leaving 2 in border at bottom. Fold in sides and roll up tightly. Brush wrapped tortillas with remaining oil and arrange, seam-side down, on the pre-heated baking sheet. Bake until crisp and golden, 8 to 10 minutes. Serve!
Top with sour cream and salsa!
Day 61 Wednesday
So this is a TAKS week and I am tired! I really needed easy recipes to make so that I did not have to spend a lot of time cooking.
Creamy Chicken and Pasta Bake
1 lb. rotini pasta, uncooked
4 cups broccoli florets
1 lb chicken breasts; cut into bite sized pieces
1 cup chicken broth
4 oz cream cheese cubed
1 cup mozaarella shredded
2 T Parmesan cheese, grated
Heat oven to 375. Cook pasta in a large saucepan as directed on package, adding broccoli for the last 3 minutes.
Meanwhile, heat large nonstick skillet on med-high heat. Add chicken; cook 3 mins or until no longer pink, stirring frequently. Stir in broth, simmer 3 minutes or until chicken is done. Add cream cheese; cook and stir on low heat 1 minutes or until melted. Stir in mozzarella.
Drain pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 13 x 9 pan, cover.
Bake 15 minutes or until heated through. Sprinkle with remaining cheeses. Bake, uncovered 3 minutes or until melted. Let stand 5 minutes.
Creamy Chicken and Pasta Bake
1 lb. rotini pasta, uncooked
4 cups broccoli florets
1 lb chicken breasts; cut into bite sized pieces
1 cup chicken broth
4 oz cream cheese cubed
1 cup mozaarella shredded
2 T Parmesan cheese, grated
Heat oven to 375. Cook pasta in a large saucepan as directed on package, adding broccoli for the last 3 minutes.
Meanwhile, heat large nonstick skillet on med-high heat. Add chicken; cook 3 mins or until no longer pink, stirring frequently. Stir in broth, simmer 3 minutes or until chicken is done. Add cream cheese; cook and stir on low heat 1 minutes or until melted. Stir in mozzarella.
Drain pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 13 x 9 pan, cover.
Bake 15 minutes or until heated through. Sprinkle with remaining cheeses. Bake, uncovered 3 minutes or until melted. Let stand 5 minutes.
day 60
Tuesday I made something I have made over and over...but not this year!
Mama Maria's Tamale-Rice Casserole
It is a recipe I got from the HEB magazine.
It is YUMMY and easy!
1 jay Canyon Foods Tortilla Soup
1 Bag 16 oz frozen HEB steamable Spanish Rice
1 package 1 doz cooked tamales of your choice (beef, pork or chicken)
2 cups shredded Mexican-blend cheese
1 can sliced black olives, drained
1/2 to 1 cup chopped green onions ( I never use them )
1. Heat oven to 375 degrees. Coat a 9 X 13 pan with non-stick
2 cook rice in microwave oven according to package directions (cook right in bag; do not cut or open bag). Remove rice carefully; spread over bottom of baking dish.
3. Discard husks from tamales; cut up or break up into bite-size pieces. Layer evenly over rice.
4. Shake Tortilla soup jar to blend; then pour evenly over casserole. Top with shredded cheese and olives.
5. Bake 30 to 40 minutes or until casserole bubbles and cheese melts. Let stand 5 to 10 minutes; garnish with green onions and serve.
Mama Maria's Tamale-Rice Casserole
It is a recipe I got from the HEB magazine.
It is YUMMY and easy!
1 jay Canyon Foods Tortilla Soup
1 Bag 16 oz frozen HEB steamable Spanish Rice
1 package 1 doz cooked tamales of your choice (beef, pork or chicken)
2 cups shredded Mexican-blend cheese
1 can sliced black olives, drained
1/2 to 1 cup chopped green onions ( I never use them )
1. Heat oven to 375 degrees. Coat a 9 X 13 pan with non-stick
2 cook rice in microwave oven according to package directions (cook right in bag; do not cut or open bag). Remove rice carefully; spread over bottom of baking dish.
3. Discard husks from tamales; cut up or break up into bite-size pieces. Layer evenly over rice.
4. Shake Tortilla soup jar to blend; then pour evenly over casserole. Top with shredded cheese and olives.
5. Bake 30 to 40 minutes or until casserole bubbles and cheese melts. Let stand 5 to 10 minutes; garnish with green onions and serve.
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