These are tangy and spicy and oh so yummy! There is a special sauce and they are best when served with guacamole!
For the Burgers:
1 1/2 lbs ground beef
1/2 cup minced white onion
1 (4 oz) can of chopped black olives
2 tbs ketchup
1 tsp chili powder
1 tsp fajita seasoning (you can use taco also)
salt and pepper to taste
1 1/2 cups shredded pepper jack cheese
Big Kaiser or onion rolls for the buns
Mix all the ingredients and from into burger patties
For the Sauce:
1/2 cup sour cream
1/3 cup ketchup
1 (4.5 oz) can of chopped green chilies
1 tbs minced fresh cilantro
Stir all together and cover and chill until ready to serve
Grill the burger patties and toast the Burger buns on the grill assemble with the sauce and guacamole. Enjoy!
This is an adaptation of a Southern Living recipe
Wednesday, June 24, 2009
Tuesday, June 23, 2009
Chicken Tortilla Soup
I know it is a bit warm out there right now but I just had a craving for this the other day.
2 skinless boneless chicken breasts
either a package of taco seasoning or your own mix. (I make mine with cumin, chili powder, salt, pepper, Spanish paprika, and freeze dried onion)
1 small onion minced
1 red bell pepper roasted (you can use a jar if you are short on time)
1 (4.5oz) can of green chilies
1 jalapeno seeded and minced (or if you like it really spicy leave a few seeds)
2 plum tomatoes chopped and seeded
3 cans chicken stock
1 lime
Sangria,or white wine, or even beer with lime to deglaze (I use what ever beverage I am serving with the meal)
Tortilla chips, sour cream and salsa for garnish
Season chicken with salt pepper and 1/2 the taco seasoning
In a stock pot heat 3 tbs olive oil and cook chicken breast 3-4 min each side until almost done.
Remove from pot and set aside
add wine of choice just a splash to deglaze and reduce. Add minced onion and cook until tender.
Shred the chicken and cut up the roasted red pepper. (to roast the red pepper either char over flame on stove or place in oven at 400 for 15 min. Peel the skin off when cool enough to handle and mince)
Add the red pepper, chilies, jalapeno, chopped tomatoes and chicken broth. Add the shredded chicken and bring to a boil. Cut the lime in half. Juice the whole lime and add the lime halves. Reduce heat and simmer for 30 min. Remove lime halves and discard. Serve with the garnish.
2 skinless boneless chicken breasts
either a package of taco seasoning or your own mix. (I make mine with cumin, chili powder, salt, pepper, Spanish paprika, and freeze dried onion)
1 small onion minced
1 red bell pepper roasted (you can use a jar if you are short on time)
1 (4.5oz) can of green chilies
1 jalapeno seeded and minced (or if you like it really spicy leave a few seeds)
2 plum tomatoes chopped and seeded
3 cans chicken stock
1 lime
Sangria,or white wine, or even beer with lime to deglaze (I use what ever beverage I am serving with the meal)
Tortilla chips, sour cream and salsa for garnish
Season chicken with salt pepper and 1/2 the taco seasoning
In a stock pot heat 3 tbs olive oil and cook chicken breast 3-4 min each side until almost done.
Remove from pot and set aside
add wine of choice just a splash to deglaze and reduce. Add minced onion and cook until tender.
Shred the chicken and cut up the roasted red pepper. (to roast the red pepper either char over flame on stove or place in oven at 400 for 15 min. Peel the skin off when cool enough to handle and mince)
Add the red pepper, chilies, jalapeno, chopped tomatoes and chicken broth. Add the shredded chicken and bring to a boil. Cut the lime in half. Juice the whole lime and add the lime halves. Reduce heat and simmer for 30 min. Remove lime halves and discard. Serve with the garnish.
Tomato Tart
I made this for a BBQ get together at a friends house and it was gone in seconds! It's super easy and is very "Showy"
1 package frozen puff pastry sheets
3 large ripe tomatoes, thinly sliced
salt and pepper to taste
1 (4oz) package feta cheese crumbles
1 (4oz) package blue cheese crumbles
1 garlic clove minced
2 tbs of Italian seasoning mix
1-2 tbs olive oil
Thaw and roll out both sheets of puff pastry to approx 14 x 14 squares. Cut one square into 4 equal strips. Using cold water as "Glue" make a border around the full square with the strips.
bake at 400 for 10-15 min or until golden brown.
Slice tomatoes and place on paper towels and sprinkle with salt to help drain juices. Let stand 20 min or so.
Sprinkle feta cheese first then blue cheese on the baked tart shell, layer the tomatoes in a nice even pattern they can overlap. Then layer the garlic, cracked pepper, and Italian seasoning. Drizzle the olive oil and return to oven at 400 for 15 min or until cheese melts.
This is a great side dish or a main course for a light dinner or nice lunch.
1 package frozen puff pastry sheets
3 large ripe tomatoes, thinly sliced
salt and pepper to taste
1 (4oz) package feta cheese crumbles
1 (4oz) package blue cheese crumbles
1 garlic clove minced
2 tbs of Italian seasoning mix
1-2 tbs olive oil
Thaw and roll out both sheets of puff pastry to approx 14 x 14 squares. Cut one square into 4 equal strips. Using cold water as "Glue" make a border around the full square with the strips.
bake at 400 for 10-15 min or until golden brown.
Slice tomatoes and place on paper towels and sprinkle with salt to help drain juices. Let stand 20 min or so.
Sprinkle feta cheese first then blue cheese on the baked tart shell, layer the tomatoes in a nice even pattern they can overlap. Then layer the garlic, cracked pepper, and Italian seasoning. Drizzle the olive oil and return to oven at 400 for 15 min or until cheese melts.
This is a great side dish or a main course for a light dinner or nice lunch.
Smothered Enchiladas
OK everyone has been begging me for this recipe here it is!! I hope you love it as much as we do!
2 lbs ground beef
1tsp ground cumin
2tbs chili powder
1/2 tsp garlic powder
1 tbs freeze dried minced onion
1/2 tsp Spanish paprika
Salt and Pepper to taste
Or you can just use a package of Taco Seasoning. (I like to make my own)
1 (4.5oz) can of green chilies undrained
1 (16oz) container of sour cream (you can use light or fat free)
8 flour tortillas
2 cans cream of chicken soup. (I know it sounds strange but trust me!)
2 cups shredded cheddar cheese
1 lime
Green salsa, sliced black olives, chopped green onion and fresh chopped cilantro for garnish
Brown ground beef and mix in seasonings add 1/2 of can of green chilies. Add juice of half of the lime and cook through.
In a bowl mix together sour cream, soup, remaining chilies and juice from other half of the lime. I also like to add a dash of chili powder and cumin. Just a dash for color and slight spice.
Pour half of sour cream mixture into a 9 x 13 lightly greased baking dish. Divide the meat mixture into the 8 tortillas and roll up and place in dish seam side down. You may have a little meat mixture left over, if you do stir that into the remaining sour cream mixture and then pour into the dish. Sprinkle with the shredded cheese and bake at 350 for 25 min or until heated and bubbling.
Serve with the garnish.
So gooey and yummy!
2 lbs ground beef
1tsp ground cumin
2tbs chili powder
1/2 tsp garlic powder
1 tbs freeze dried minced onion
1/2 tsp Spanish paprika
Salt and Pepper to taste
Or you can just use a package of Taco Seasoning. (I like to make my own)
1 (4.5oz) can of green chilies undrained
1 (16oz) container of sour cream (you can use light or fat free)
8 flour tortillas
2 cans cream of chicken soup. (I know it sounds strange but trust me!)
2 cups shredded cheddar cheese
1 lime
Green salsa, sliced black olives, chopped green onion and fresh chopped cilantro for garnish
Brown ground beef and mix in seasonings add 1/2 of can of green chilies. Add juice of half of the lime and cook through.
In a bowl mix together sour cream, soup, remaining chilies and juice from other half of the lime. I also like to add a dash of chili powder and cumin. Just a dash for color and slight spice.
Pour half of sour cream mixture into a 9 x 13 lightly greased baking dish. Divide the meat mixture into the 8 tortillas and roll up and place in dish seam side down. You may have a little meat mixture left over, if you do stir that into the remaining sour cream mixture and then pour into the dish. Sprinkle with the shredded cheese and bake at 350 for 25 min or until heated and bubbling.
Serve with the garnish.
So gooey and yummy!
Wednesday, May 20, 2009
Cantaloupe and Prosciutto Salad
I can't give exact amounts as I eyeball it most of the time. I made this up for a dinner party and it was a Hit!!
1 cantaloupe
8 slices Prosciutto torn in pieces
White Wine Vinegar
Olive Oil
Salt and White pepper
Torn Fresh Basil leaves
2-3 tbs or so of sugar
using a melon baller remove all the flesh from the cantaloupe place in a pretty serving bowl.
In another bowl mix all the ingredients together. You are making a vinaigrette (without the emulsifier). Taste and adjust as needed. Pour over the cantaloupe balls cover and chill 4 hours. Serve cold.
1 cantaloupe
8 slices Prosciutto torn in pieces
White Wine Vinegar
Olive Oil
Salt and White pepper
Torn Fresh Basil leaves
2-3 tbs or so of sugar
using a melon baller remove all the flesh from the cantaloupe place in a pretty serving bowl.
In another bowl mix all the ingredients together. You are making a vinaigrette (without the emulsifier). Taste and adjust as needed. Pour over the cantaloupe balls cover and chill 4 hours. Serve cold.
Mozzarella Vegie Strata
1 zucchini diced
1/3 cup crimini mushrooms sliced (you can use button)
1/3 cup chopped onion
1 tbls fresh parsley chopped
3/4 fresh basil leaves chopped
2 3/4 cups cubed day old crusty bread (sandwich bread gets too gummy)
1 cup mozzarella cheese shredded
3 eggs
1/2 cup milk
salt and pepper to taste
1 plum tomato chopped and seeded
pre heat oven to 350
In a skillet saute the onion and the zucchini until tender. Add in mushrooms and parsley and basil give a quick toss and remove from heat.
Grease a 8x4x2 loaf pan, line the bottom with 1/2 the cubed bread and 1/2 the cheese. Next Layer the veggies, then the rest of the bread and cheese. Whisk together the eggs milk and salt and pepper and pour over dish. Place tomatoes on top. Cover with foil and bake for 20 min. Remove foil and bake for another 10 min.
A Taste of Home recipe with my corrections after having made it.
1/3 cup crimini mushrooms sliced (you can use button)
1/3 cup chopped onion
1 tbls fresh parsley chopped
3/4 fresh basil leaves chopped
2 3/4 cups cubed day old crusty bread (sandwich bread gets too gummy)
1 cup mozzarella cheese shredded
3 eggs
1/2 cup milk
salt and pepper to taste
1 plum tomato chopped and seeded
pre heat oven to 350
In a skillet saute the onion and the zucchini until tender. Add in mushrooms and parsley and basil give a quick toss and remove from heat.
Grease a 8x4x2 loaf pan, line the bottom with 1/2 the cubed bread and 1/2 the cheese. Next Layer the veggies, then the rest of the bread and cheese. Whisk together the eggs milk and salt and pepper and pour over dish. Place tomatoes on top. Cover with foil and bake for 20 min. Remove foil and bake for another 10 min.
A Taste of Home recipe with my corrections after having made it.
Pappa al Pomodoro
This is my take on a classic dish
1 small onion finely chopped
2 large garlic cloves coarsely chopped
3 tbs olive oil
1 14.5 oz canned diced tomatoes
1 28 oz can crushed tomatoes
salt, pepper, oregano, onion powder to taste
1 can veggie stock
4 cups day old french baguette torn into pieces (fresh bread will get too soggy)
torn fresh basil leaves for garnish
shaved or shredded Parmesan cheese for garnish
In a medium stock pot heat olive oil and saute onions and garlic until soft and turning a golden brown. Add in both cans of tomatoes and stir. Add salt, pepper, oregano, and onion powder. I go heavy on the oregano and pepper. Add the veggie stock and stir until well mixed. Bring to a boil, then reduce heat and cover. Simmer for 30 min to let the flavors blend.
Stir in bread crumbs and let them really soak into the soup. I use a potato masher to really mash the bread in. Cook for 3-5 min.
Pour into soup bowls and garnish with the fresh basil and Parmesan cheese.
Yum Yum!!
1 small onion finely chopped
2 large garlic cloves coarsely chopped
3 tbs olive oil
1 14.5 oz canned diced tomatoes
1 28 oz can crushed tomatoes
salt, pepper, oregano, onion powder to taste
1 can veggie stock
4 cups day old french baguette torn into pieces (fresh bread will get too soggy)
torn fresh basil leaves for garnish
shaved or shredded Parmesan cheese for garnish
In a medium stock pot heat olive oil and saute onions and garlic until soft and turning a golden brown. Add in both cans of tomatoes and stir. Add salt, pepper, oregano, and onion powder. I go heavy on the oregano and pepper. Add the veggie stock and stir until well mixed. Bring to a boil, then reduce heat and cover. Simmer for 30 min to let the flavors blend.
Stir in bread crumbs and let them really soak into the soup. I use a potato masher to really mash the bread in. Cook for 3-5 min.
Pour into soup bowls and garnish with the fresh basil and Parmesan cheese.
Yum Yum!!
Monday, May 18, 2009
Garlic Lime Chicken and Chile Mashers
Garlic Lime Chicken
1/2 cup lime juice
1/4 cup apple cider vinegar
6 garlic cloves minced
2 tsp dried oregano
1 tbs dried coriander 2 tsp pepper
1 tsp salt 1 tsp paprika
8 bone in chicken breast (for Steve substitute with boneless skinless)
1/4 cup vegetable oil
In a large ziploc bag combine the lime juice, vinegar, garlic and seasonings; add chicken. Chill in refrigerator for 8 hrs or overnight. Discard marinade. In a skillet brown chicken on all sides in oil. Transfer to a greased 9 x 13 baking dish. Bake uncovered at 375 for 30-35 min.
Taste of Home recipe
Chile Mashers
4 lbs yukon gold potatoes, peeled and quartered
1/2 cup butter
1/2 onion chopped
2 garlic cloves chopped
2 tbs Olive oil
2 chipolte peppers in adobo sauce ( you can find this in the mexican food section of the supermarket)
1 medium tomato
1 tsp sugar
1 cup whipping cream or half and half
3/4 tsp salt
1/8 tsp pepper
Boil potatoes in water until tender, drain and return to dry hot pan. Add butter stir until melted.
While you are waiting for water and potatoes to boil: saute onion and garlic in hot oil until tender. Add Chiles, tomato and sugar cook for 3 min on medium high.
Mash potatoes and whipping cream, stir in chile mixture salt and pepper until blended.
Southern Living recipe
1/2 cup lime juice
1/4 cup apple cider vinegar
6 garlic cloves minced
2 tsp dried oregano
1 tbs dried coriander 2 tsp pepper
1 tsp salt 1 tsp paprika
8 bone in chicken breast (for Steve substitute with boneless skinless)
1/4 cup vegetable oil
In a large ziploc bag combine the lime juice, vinegar, garlic and seasonings; add chicken. Chill in refrigerator for 8 hrs or overnight. Discard marinade. In a skillet brown chicken on all sides in oil. Transfer to a greased 9 x 13 baking dish. Bake uncovered at 375 for 30-35 min.
Taste of Home recipe
Chile Mashers
4 lbs yukon gold potatoes, peeled and quartered
1/2 cup butter
1/2 onion chopped
2 garlic cloves chopped
2 tbs Olive oil
2 chipolte peppers in adobo sauce ( you can find this in the mexican food section of the supermarket)
1 medium tomato
1 tsp sugar
1 cup whipping cream or half and half
3/4 tsp salt
1/8 tsp pepper
Boil potatoes in water until tender, drain and return to dry hot pan. Add butter stir until melted.
While you are waiting for water and potatoes to boil: saute onion and garlic in hot oil until tender. Add Chiles, tomato and sugar cook for 3 min on medium high.
Mash potatoes and whipping cream, stir in chile mixture salt and pepper until blended.
Southern Living recipe
Bruschetta Chicken
1/2 cup flour
2 eggs lightly beaten
4 boneless skinless chicken breasts
1/4 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1 tbs melted butter
2 large tomatoes, seeded and chopped
3 tbs fresh basil leaves chopped
2 garlic cloves, minced
1 tbs olive oil
1/2 tsp salt
1/4 tsp pepper
Pre heat oven to 375
Place flour and eggs in 2 shallow bowls. Dip chicken in eggs then flour. Place in a greased 13 x 9 in baking dish. Combine the Parmesan cheese, bread crumbs and butter. Sprinkle over chicken evenly. Loosely cover baking dish with foil and bake for 20 min. Uncover and bake 5-10 min or until top is browned. Meanwhile combine the remaining ingredients spoon over the chicken and bake for 3-5 min until mixture is heated through.
Taste of Home recipe
2 eggs lightly beaten
4 boneless skinless chicken breasts
1/4 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1 tbs melted butter
2 large tomatoes, seeded and chopped
3 tbs fresh basil leaves chopped
2 garlic cloves, minced
1 tbs olive oil
1/2 tsp salt
1/4 tsp pepper
Pre heat oven to 375
Place flour and eggs in 2 shallow bowls. Dip chicken in eggs then flour. Place in a greased 13 x 9 in baking dish. Combine the Parmesan cheese, bread crumbs and butter. Sprinkle over chicken evenly. Loosely cover baking dish with foil and bake for 20 min. Uncover and bake 5-10 min or until top is browned. Meanwhile combine the remaining ingredients spoon over the chicken and bake for 3-5 min until mixture is heated through.
Taste of Home recipe
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