Marie's recipe is the best!
1 quart greek yogurt (whole fat tastes best)
1 English cucumber, finely shredded, then squeeze all of the liquid out
2-6 cloves of garlic, minced
1 Tbsp. fresh dill, minced (or 1 tsp. dried)
1 Tbsp. good olive oil
1 Tbsp. lemon juice
pinch of salt and fresh ground black pepper
Mix it all up in a bowl, then spoon back into the yogurt container. Refrigerate for at least one hour, then eat with big wedges of pita bread (not that pocket pita nonsense, the real pita)
Wednesday, May 25, 2011
Chicken Pitas
1 Tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
2 pounds skinless, boneless chicken breast halves - cut into strips
2 teaspoon lemon pepper
1 teaspoon dried oregano
1/2 teaspoon allspice
Tzatkiki Sauce
lettuce
tomatoes
Greek pitas
Saute onion, garlic, chicken and spices in olive oil. Serve with tzatkiki sauce, lettuce, and tomatoes in greek pitas.
1 medium onion, diced
3 cloves garlic, minced
2 pounds skinless, boneless chicken breast halves - cut into strips
2 teaspoon lemon pepper
1 teaspoon dried oregano
1/2 teaspoon allspice
Tzatkiki Sauce
lettuce
tomatoes
Greek pitas
Saute onion, garlic, chicken and spices in olive oil. Serve with tzatkiki sauce, lettuce, and tomatoes in greek pitas.
Monday, May 16, 2011
Pizza Salad
This came from an issue of Taste of Home, must have been at least 15 years ago. This has been a very popular recipe, this is for a half batch because the full batch makes 16 servings - that is good for a large gathering.
1/2 pound spiral pasta, cooked and drained
2 small or 1 large tomato diced and seeded
1/2 pound cheddar cheese, cubed
1/2 to 1 bunch of green onions, sliced
1-1/2 ounces sliced pepperoni
1/3 cup vegetable oil
1/3 cup parmesan cheese
1/4 cup red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon pepper
In a large bowl, combine pasta, tomatoes, cheddar cheese, green onions, and pepperoni. In a small bowl, combine oil, parmesan cheese, vinegar and seasonings; pour over the pasta mixture. Cover and refrigerate several hours.
1/2 pound spiral pasta, cooked and drained
2 small or 1 large tomato diced and seeded
1/2 pound cheddar cheese, cubed
1/2 to 1 bunch of green onions, sliced
1-1/2 ounces sliced pepperoni
1/3 cup vegetable oil
1/3 cup parmesan cheese
1/4 cup red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon pepper
In a large bowl, combine pasta, tomatoes, cheddar cheese, green onions, and pepperoni. In a small bowl, combine oil, parmesan cheese, vinegar and seasonings; pour over the pasta mixture. Cover and refrigerate several hours.
Cream Soup Mix
Don't remember what cookbook I got this out of, but I have used this recipe and love it. There are 2 versions.
Version 1 (Flour)
2-1/2 cups flour
2 cups powdered milk
1/2 cup bouillon powder
2 tablespoons onion powder
1 teaspoon basil
1 teaspoon oregano
1 teaspoon pepper
Combine all ingredients in a plastic container. When making a casserole, combine 1/2 cup mix with 1-1/2 cups water; this is the equivalent of 1 can of cream soup. Combine with the other casserole ingredients.
Version 2 (Cornstarch)
1-1/2 cups cornstarch
2 cups powdered milk
1/2 cup bouillon powder
2 tablespoons onion powder
1 teaspoon basil
1 teaspoon oregano
1 teaspoon pepper
Combine all ingredients in a plastic container. When making a casserole, combine 1/3 cup mix with 1-1/2 cups water; this is the equivalent of 1 can of cream soup. Combine with the other casserole ingredients.
Version 1 (Flour)
2-1/2 cups flour
2 cups powdered milk
1/2 cup bouillon powder
2 tablespoons onion powder
1 teaspoon basil
1 teaspoon oregano
1 teaspoon pepper
Combine all ingredients in a plastic container. When making a casserole, combine 1/2 cup mix with 1-1/2 cups water; this is the equivalent of 1 can of cream soup. Combine with the other casserole ingredients.
Version 2 (Cornstarch)
1-1/2 cups cornstarch
2 cups powdered milk
1/2 cup bouillon powder
2 tablespoons onion powder
1 teaspoon basil
1 teaspoon oregano
1 teaspoon pepper
Combine all ingredients in a plastic container. When making a casserole, combine 1/3 cup mix with 1-1/2 cups water; this is the equivalent of 1 can of cream soup. Combine with the other casserole ingredients.
Sunday, May 8, 2011
Alfredo Chicken and Pasta
4 boneless,skinless, frozen chicken breasts
1 (4 oz) can mushroom stems and pieces, drained
pepper
garlic powder
oregano
1 jar garlic alfredo sauce
Place chicken breasts in baking pan. Cover with mushrooms, sprinkle with spices, cover with alfredo sauce. Bake for 45 minutes at 350F.
1 (4 oz) can mushroom stems and pieces, drained
pepper
garlic powder
oregano
1 jar garlic alfredo sauce
Place chicken breasts in baking pan. Cover with mushrooms, sprinkle with spices, cover with alfredo sauce. Bake for 45 minutes at 350F.
Taco Bake
When I had surgery Patrick made us a Taco Bake for dinner. It was very yummy and I decided to recreate it tonight. I ended up calling him for the recipe, but didn't have all the ingredients so I made a few substitutions. I would not say this is his recipe anymore, but inspired by him :)
1 bag Nacho Cheese Doritos (didn't use quite the whole bag)
1/2 lb. hamburger
1 can kidney beans, drained and rinsed
1 pkg taco seasoning
1/2 cup water
3 green onions diced
handful sliced olives
1 cup shredded cheddar cheese
Preheat oven to 350. Pour about 2/3 bag of Doritos into 13" x 9" pan. Brown hamburger, drain fat. Add kidney beans, water and taco seasoning. Cook for 5 minutes. Pour hamburger and beans over Doritos. Sprinkle with green onions, sliced olives and cheddar cheese. Put some more Doritos over the top. Bake 5 minutes or until cheese is melted. Serve immediately.
1 bag Nacho Cheese Doritos (didn't use quite the whole bag)
1/2 lb. hamburger
1 can kidney beans, drained and rinsed
1 pkg taco seasoning
1/2 cup water
3 green onions diced
handful sliced olives
1 cup shredded cheddar cheese
Preheat oven to 350. Pour about 2/3 bag of Doritos into 13" x 9" pan. Brown hamburger, drain fat. Add kidney beans, water and taco seasoning. Cook for 5 minutes. Pour hamburger and beans over Doritos. Sprinkle with green onions, sliced olives and cheddar cheese. Put some more Doritos over the top. Bake 5 minutes or until cheese is melted. Serve immediately.
Tamales
First off, I do not use pork. Colby's stomach and pork do not get along. I am not spending that much time in the kitchen for something everyone in the house cannot eat. I use parts of this recipe. I also break it into two days.
Day One:
Prepare filling. I do this part in the crock pot.
1 whole chicken or 3 lb. beef roast
2-3 cups broth (same type as the meat)
1 taco seasoning mix (chicken may require 2)
1 Tbsp garlic powder
Put meat, broth and seasonings in crock pot. Cook 6 hours on high. When done, pull meat out and shred with forks. Then place in refrigerator overnight.
Day Two:
Boil 5 to 6 cups water. Remove from heat. Add 4-5 bundles of corn husks, place a bowl on top of them to keep them under water, so they can soften.
Get out steamer pot. Place clean coin in bottom of pan (if you run out of water it will rattle alerting you to the need to add water). Add water to just under steam rack. When the husks have softened, if you are worried the tamales will fall through the steam rack, place a few husks over the steam rack.
Mix the masa:
4 cups Instant corn Masa Mix
3 tsp. sea salt
1/2 tsp. garlic powder (no salt)
1 cup fresh corn oil
2 1/2 cups chicken broth
Put the masa, salt, and garlic powder in a large bowl and combine the dry ingredients.Then add the corn oil and mix with your hands. Now add the chicken broth 1/2 cup at a time.
Continue to mix with your hands and adding the broth until you get the consistency of cookie dough.You should have a consistency that you can spread with a knife or spreader.
If you add too much liquid you can always add a little more masa to thicken it up.
Putting the tamales together - for pictures see site listed above.
The corn husks should be soft and pliable. Take a few out and pat them dry with a paper towel or towel.
Take a spoonful of masa and spread it on the corn husk.
Leave the pointy end without masa so you can fold it over.
Place a small amount of the shredded meat mixture in the middle of the masa.
Fold the masa over so the ends meet. The idea is to put just enough meat so that you can encase it in masa and not leak out. Now roll it up.
After you roll the tamale up, fold over the end. Continue to make tamales and when you are done place them in a steamer with the open end pointing up. Do not place the tamales too close together, they need to have room to expand as they steam.
Place the damp cotton towel over the top of the tamales and cover with the lid. Get the water to boil and then turn the heat to low. Simmer/steam for 1 1/2 to 2 hours. Check the tamales by removing one and letting it cool for 5 minutes. Open the hot tamale and check that the masa is firm and not mushy.
If need be, cook a little longer and check every 15 minutes until done.
When tamales are done take them out of the pot to cool on the counter. Tongs are great for this.
The tamales can be served immediately, kept in the refrigerator for one week or frozen. To serve after freezing, they can be steamed for about 20 minutes or microwaved for 60 to 90 seconds. These are great by themselves, with salsa, sour cream, guacamole or enchilada sauce. I like to use Rockin' Robin's Enchilada Sauce Recipe. It's quick, easy to make and very tasty.
Rockin' Robin's recipe site is a great inspiration and at least parts of this is very similar to her recipe as this is my adaptation.
Day One:
Prepare filling. I do this part in the crock pot.
1 whole chicken or 3 lb. beef roast
2-3 cups broth (same type as the meat)
1 taco seasoning mix (chicken may require 2)
1 Tbsp garlic powder
Put meat, broth and seasonings in crock pot. Cook 6 hours on high. When done, pull meat out and shred with forks. Then place in refrigerator overnight.
Day Two:
Boil 5 to 6 cups water. Remove from heat. Add 4-5 bundles of corn husks, place a bowl on top of them to keep them under water, so they can soften.
Get out steamer pot. Place clean coin in bottom of pan (if you run out of water it will rattle alerting you to the need to add water). Add water to just under steam rack. When the husks have softened, if you are worried the tamales will fall through the steam rack, place a few husks over the steam rack.
Mix the masa:
4 cups Instant corn Masa Mix
3 tsp. sea salt
1/2 tsp. garlic powder (no salt)
1 cup fresh corn oil
2 1/2 cups chicken broth
Put the masa, salt, and garlic powder in a large bowl and combine the dry ingredients.Then add the corn oil and mix with your hands. Now add the chicken broth 1/2 cup at a time.
Continue to mix with your hands and adding the broth until you get the consistency of cookie dough.You should have a consistency that you can spread with a knife or spreader.
If you add too much liquid you can always add a little more masa to thicken it up.
Putting the tamales together - for pictures see site listed above.
The corn husks should be soft and pliable. Take a few out and pat them dry with a paper towel or towel.
Take a spoonful of masa and spread it on the corn husk.
Leave the pointy end without masa so you can fold it over.
Place a small amount of the shredded meat mixture in the middle of the masa.
Fold the masa over so the ends meet. The idea is to put just enough meat so that you can encase it in masa and not leak out. Now roll it up.
After you roll the tamale up, fold over the end. Continue to make tamales and when you are done place them in a steamer with the open end pointing up. Do not place the tamales too close together, they need to have room to expand as they steam.
Place the damp cotton towel over the top of the tamales and cover with the lid. Get the water to boil and then turn the heat to low. Simmer/steam for 1 1/2 to 2 hours. Check the tamales by removing one and letting it cool for 5 minutes. Open the hot tamale and check that the masa is firm and not mushy.
If need be, cook a little longer and check every 15 minutes until done.
When tamales are done take them out of the pot to cool on the counter. Tongs are great for this.
The tamales can be served immediately, kept in the refrigerator for one week or frozen. To serve after freezing, they can be steamed for about 20 minutes or microwaved for 60 to 90 seconds. These are great by themselves, with salsa, sour cream, guacamole or enchilada sauce. I like to use Rockin' Robin's Enchilada Sauce Recipe. It's quick, easy to make and very tasty.
Rockin' Robin's recipe site is a great inspiration and at least parts of this is very similar to her recipe as this is my adaptation.
Chicken Tortilla Soup
4 cups chicken broth
2 cups shredded cooked chicken
1 can corn, drained
1 can kidney beans, drained and rinsed
1 can diced tomatoes with green chilis
1/2 Tbsp chili powder
1 Tbsp garlic powder
1 tsp cumin
12 corn tortillas
Preheat oven to 350 F. In large pot mix everything except the tortillas, stir well. Bring to a boil. Cut tortillas into strips and bake for 10-15 minutes until crisp.
Serve soup with tortilla strips, guacamole, green onions, sour cream, cheddar cheese, whatever suits your fancy.
2 cups shredded cooked chicken
1 can corn, drained
1 can kidney beans, drained and rinsed
1 can diced tomatoes with green chilis
1/2 Tbsp chili powder
1 Tbsp garlic powder
1 tsp cumin
12 corn tortillas
Preheat oven to 350 F. In large pot mix everything except the tortillas, stir well. Bring to a boil. Cut tortillas into strips and bake for 10-15 minutes until crisp.
Serve soup with tortilla strips, guacamole, green onions, sour cream, cheddar cheese, whatever suits your fancy.
Turtle Brownies (Microwave)
These are not that great fresh out of the microwave. But they are much better after they have completely cooled.
4 squares unsweetened chocolate
1/2 cup butter
2 eggs
2 tsp vanilla extract
1 cup sugar
1/2 c flour
1/2 c diced pecans
1/2 c caramel bits
In microwave safe dish, cook chocolate and butter for 2 minutes. While melting, whisk eggs until fluffy. Whisk in vanilla extract and sugar. Remove chocolate butter mixture and stir until smooth. Stir chocolate mixture into egg mixture. Stir in flour and pecans. Pour into greased 8"x8" microwave safe dish. Sprinkle caramel bits on top. Microwave 4 minutes 30 seconds.
4 squares unsweetened chocolate
1/2 cup butter
2 eggs
2 tsp vanilla extract
1 cup sugar
1/2 c flour
1/2 c diced pecans
1/2 c caramel bits
In microwave safe dish, cook chocolate and butter for 2 minutes. While melting, whisk eggs until fluffy. Whisk in vanilla extract and sugar. Remove chocolate butter mixture and stir until smooth. Stir chocolate mixture into egg mixture. Stir in flour and pecans. Pour into greased 8"x8" microwave safe dish. Sprinkle caramel bits on top. Microwave 4 minutes 30 seconds.
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