I serve this with just about anything and everything (especially when you get a ton of potatoes from the farm). -Kathy
I cut up potatoes and place in the center of a large piece of heavy aluminum foil. I put olive oil, herbs (usually rosemary and thyme) and salt and pepper (to taste) on top. Mix the pile to coat throughout. I fold the aluminum foil to make a packet. Place on the grill and flip packet occasionally. Cooking time depends on the size of the potatoes. If you are cooking something on the grill that doesn't take a lot of time, cut them very small, etc.
Tuesday, June 16, 2009
County Fair Turkey Legs
(from Paula Dean)
2 liters lemon-lime soda
2 tbls sugar
2 tbls hot sauce
2 tbls crushed red pepper flakes
1 tbl black pepper
1 Vidalia onion, chopped
1 tablespoon House Seasoning (1c table salt, 1/4 c pepper, 1/4 cup garlic powder)
3 tbls honey
4 turkey legs
Preheat grill. Combine all ingredients, except the House Seasoning and honey, in a large stock pot and bring to a low boil. Add turkey legs and boil for 30 minutes or until the legs register 165 deg. Put turkey legs on the grill, season with House Seasoning and brush with honey. Grill over medium heat for about 15 minutes, rotating occasionally as needed. The turkey legs should be crispy and golden when done.
2 liters lemon-lime soda
2 tbls sugar
2 tbls hot sauce
2 tbls crushed red pepper flakes
1 tbl black pepper
1 Vidalia onion, chopped
1 tablespoon House Seasoning (1c table salt, 1/4 c pepper, 1/4 cup garlic powder)
3 tbls honey
4 turkey legs
Preheat grill. Combine all ingredients, except the House Seasoning and honey, in a large stock pot and bring to a low boil. Add turkey legs and boil for 30 minutes or until the legs register 165 deg. Put turkey legs on the grill, season with House Seasoning and brush with honey. Grill over medium heat for about 15 minutes, rotating occasionally as needed. The turkey legs should be crispy and golden when done.
Beef Burritos
You can freeze these, I've made double batches and eaten some and frozen some. For quick clean up use the disposable aluminum pans. -Kathy
Beef Burritos
Makes approximately 12 burritos.
2 tbl olive oil
1 onion, chopped
2 lbs lean ground beef
2 cloves garlic, minced
1 tbl chili powder
1ts cumin
salt and pepper to taste
1 8oz can tomato sauce
1 31 oz can refried beans
12 large flour tortillas
cheddar cheese, grated, as much as you want or none at all.
Saute onion in oil until tender. Add beef and garlic and cook until beef is no longer pink. Drain, Add chili powder, cumin and salt and pepper. Stir in tomato sauce and simmer 5 min. Add refried beans and cook and stir until well blended. Set aside to cool completely.
Preheat oven to 359 deg. Soften tortillas, put some meat mixture on each. The original recipe doesn't call for cheese inside, but I put some cheese on top of the meat mixture before I roll them up. Roll up and arrange in a 9x13 baking dish that has been sprayed with Pam or the like. Spread cheddar cheese on top. Cover with aluminum foil. Bake for 20 minutes or until slightly browned.
If you are going to freeze them do so before cooking in the oven. To thaw, let stand in fridge for two days, or if you want quicker you can leave out on the counter.
Beef Burritos
Makes approximately 12 burritos.
2 tbl olive oil
1 onion, chopped
2 lbs lean ground beef
2 cloves garlic, minced
1 tbl chili powder
1ts cumin
salt and pepper to taste
1 8oz can tomato sauce
1 31 oz can refried beans
12 large flour tortillas
cheddar cheese, grated, as much as you want or none at all.
Saute onion in oil until tender. Add beef and garlic and cook until beef is no longer pink. Drain, Add chili powder, cumin and salt and pepper. Stir in tomato sauce and simmer 5 min. Add refried beans and cook and stir until well blended. Set aside to cool completely.
Preheat oven to 359 deg. Soften tortillas, put some meat mixture on each. The original recipe doesn't call for cheese inside, but I put some cheese on top of the meat mixture before I roll them up. Roll up and arrange in a 9x13 baking dish that has been sprayed with Pam or the like. Spread cheddar cheese on top. Cover with aluminum foil. Bake for 20 minutes or until slightly browned.
If you are going to freeze them do so before cooking in the oven. To thaw, let stand in fridge for two days, or if you want quicker you can leave out on the counter.
Chili-Cornbread pie
Serve with a small salad and crushed nachos for extra kid fun! -Karen
Chili-Cornbread Pie
Cooking spray
1 chopped onion
1 can of low fat chili with beans
1 can of Mexican style corn, drained
1 cup shredded reduced-fat Mexican cheese blend
1 package of cornbread mix
2/3 cup of water
Preheat oven to 450 degrees. Sauté onion with cooking spray until tender in a skillet. Add chili and corn to skillet. Once mixed well, spoon mixture into a 8 inch square pan. Sprinkle cheese over soup mixture.
In another bowl, combine corn bread mix and water until smooth. Pour batter mixture over chili mixture.
Bake at 450 for 20 minutes or until corn bread is golden brown.
Chili-Cornbread Pie
Cooking spray
1 chopped onion
1 can of low fat chili with beans
1 can of Mexican style corn, drained
1 cup shredded reduced-fat Mexican cheese blend
1 package of cornbread mix
2/3 cup of water
Preheat oven to 450 degrees. Sauté onion with cooking spray until tender in a skillet. Add chili and corn to skillet. Once mixed well, spoon mixture into a 8 inch square pan. Sprinkle cheese over soup mixture.
In another bowl, combine corn bread mix and water until smooth. Pour batter mixture over chili mixture.
Bake at 450 for 20 minutes or until corn bread is golden brown.
Curly Noodle Dinner
I usually serve with some fruit. -Karen
Curly Noodle Dinner
1 pound of ground meat (I use turkey)
1 can of stewed tomatoes (zip it spices or by the variety your family prefers)
1 can of lo sodium kernel corn
1 – 2 packages of Ramen noodle soup
Brown the meat. Drain the fat. Put in the Ramen – I usually smack the package with a spoon before opening it to break it into smaller pieces. Throw away the flavor packet.
Dump the cans of tomatoes and corn right into the pan. DO NOT DRAIN. Let simmer 15 minutes or until noodles are tender.
Curly Noodle Dinner
1 pound of ground meat (I use turkey)
1 can of stewed tomatoes (zip it spices or by the variety your family prefers)
1 can of lo sodium kernel corn
1 – 2 packages of Ramen noodle soup
Brown the meat. Drain the fat. Put in the Ramen – I usually smack the package with a spoon before opening it to break it into smaller pieces. Throw away the flavor packet.
Dump the cans of tomatoes and corn right into the pan. DO NOT DRAIN. Let simmer 15 minutes or until noodles are tender.
Amazing Pork Tenderloin
Serve with baked or mashed potatoes, apple sauce and green beans. -Karen
Amazing Pork Tenderloin
1 large (2 pound) pork tenderloin
1 envelope of dry onion soup
1 can of lo fat chicken broth
3 tablespoons of minced garlic
Make little notches into the roast and layer mined garlic throughout. Place in crockpot. Pour all other ingredients on top of meat. Cook on low setting for four to six hours. Remove meat.
If you are a gravy lover, the liquid in the crock pot can be turned into gravy by whisking in corn starch.
Amazing Pork Tenderloin
1 large (2 pound) pork tenderloin
1 envelope of dry onion soup
1 can of lo fat chicken broth
3 tablespoons of minced garlic
Make little notches into the roast and layer mined garlic throughout. Place in crockpot. Pour all other ingredients on top of meat. Cook on low setting for four to six hours. Remove meat.
If you are a gravy lover, the liquid in the crock pot can be turned into gravy by whisking in corn starch.
Greek Chicken
Great for dinner with plenty of leftovers. Serve with peas or a sliced tomato salad drizzled with oil and vinegar. -Karen
Greek Chicken
6 medium Yukon gold potatoes, quartered
3 pounds of boneless, skinless chicken breasts (you can use pieces, as well)
2 large onions, quartered
1 whole bulb of garlic, minced (I buy the jar and use the equivalent amount)
½ cup water
3 tsp. dried oregano
1 tsp. salt
½ tsp black pepper
1 Tbsp of olive oil
Place potatoes in the bottom of the crock pot. Add chicken, onions and garlic.
In a small bowl, mix water with oregano, salt and pepper. Then pour mixture over everything in the crock pot. Top with the oil.
Cover and cook on High for 5 -6 hours or low 9 – 10 hours.
Greek Chicken
6 medium Yukon gold potatoes, quartered
3 pounds of boneless, skinless chicken breasts (you can use pieces, as well)
2 large onions, quartered
1 whole bulb of garlic, minced (I buy the jar and use the equivalent amount)
½ cup water
3 tsp. dried oregano
1 tsp. salt
½ tsp black pepper
1 Tbsp of olive oil
Place potatoes in the bottom of the crock pot. Add chicken, onions and garlic.
In a small bowl, mix water with oregano, salt and pepper. Then pour mixture over everything in the crock pot. Top with the oil.
Cover and cook on High for 5 -6 hours or low 9 – 10 hours.
Monday, June 1, 2009
Chicken Chilaquiles
This is adapted from this recipe from Martha Stewart. The chicken mixture keeps well for leftovers.
To make the chipotle chile puree, put one small can of chipotle chilies in adobo into the food processor and pulse until pureed. Transfer to a glass jar and keep refrigerated.
Chicken Chilaquiles
1 tablespoon olive oil
2 tsp jarred crushed or minced garlic
1 can (28 ounces) chunky tomato sauce (I like Muir Glen)
1 tsp chipotle chile puree (for medium; use more or less to adjust the spiciness)
Coarse salt
3 - 4 cups shredded cooked chicken (2 large breasts or 1 small rotisserie chicken)
1/2 cup lightly packed cilantro leaves, chopped, plus 4 sprigs for garnish
4 cups (about 3 ounces) tortilla chips
1/4 cup reduced-fat sour cream
1/4 cup shredded cheddar cheese or crumbled feta
Directions
1. Combine oil and garlic in a large (3-to-4-quart) saucepan. Cook over medium heat, stirring occasionally, until fragrant and sizzling, 1 to 2 minutes.
2. Add tomato sauce, chipotles and adobo, and 1 cup water. Bring to a boil; season with salt. Reduce heat and simmer rapidly until lightly thickened, 6 to 8 minutes.
3. Add chicken and cook, stirring, until hot, about 1 minute. Remove from heat; stir in chopped cilantro.
4. Divide chips among four shallow bowls; top with chicken mixture and sauce. Garnish with cilantro sprigs, sour cream, and cheese.
To make the chipotle chile puree, put one small can of chipotle chilies in adobo into the food processor and pulse until pureed. Transfer to a glass jar and keep refrigerated.
Chicken Chilaquiles
1 tablespoon olive oil
2 tsp jarred crushed or minced garlic
1 can (28 ounces) chunky tomato sauce (I like Muir Glen)
1 tsp chipotle chile puree (for medium; use more or less to adjust the spiciness)
Coarse salt
3 - 4 cups shredded cooked chicken (2 large breasts or 1 small rotisserie chicken)
1/2 cup lightly packed cilantro leaves, chopped, plus 4 sprigs for garnish
4 cups (about 3 ounces) tortilla chips
1/4 cup reduced-fat sour cream
1/4 cup shredded cheddar cheese or crumbled feta
Directions
1. Combine oil and garlic in a large (3-to-4-quart) saucepan. Cook over medium heat, stirring occasionally, until fragrant and sizzling, 1 to 2 minutes.
2. Add tomato sauce, chipotles and adobo, and 1 cup water. Bring to a boil; season with salt. Reduce heat and simmer rapidly until lightly thickened, 6 to 8 minutes.
3. Add chicken and cook, stirring, until hot, about 1 minute. Remove from heat; stir in chopped cilantro.
4. Divide chips among four shallow bowls; top with chicken mixture and sauce. Garnish with cilantro sprigs, sour cream, and cheese.
Black Bean Enchiladas
2 cups cooked black beans or other beans
1 cup pasta sauce
1 cup tomato salsa
1 cup onions chopped
2 tsp chili powder
1/2 tsp each: salt, garlic powder, and ground cumin
8 whole grain corn tortillas (5"diameter)
tomato salsa, to taste
green onions sliced, to taste
1. preheat oven to 350
2. combine first 8 ingredients in pot. Simmer, 10 minutes, covered or until onions are tender, stirring occasionally.
3. To soften tortillas for easy handling, steam tortillas very briefly(about 15 seconds) or stack and wrap tortillas in foil and heat in 300 oven for 20 minutes.
4. Spread 1 cup bean mix evenly in oiled 8 or 9" square baking dish on top of bean mix.
5. To assemble enchiladas, spread about 1/4 cup bean mix in a line jus below center of each tortilla.
6. Roll up and place seam side down in baking dish on top of bean mix.
7. Evenly spread remaining bean mix over enchiladas.
8. cover wilth foil and bake 30 minutes.
9. garnish with salsa and green onions
1 cup pasta sauce
1 cup tomato salsa
1 cup onions chopped
2 tsp chili powder
1/2 tsp each: salt, garlic powder, and ground cumin
8 whole grain corn tortillas (5"diameter)
tomato salsa, to taste
green onions sliced, to taste
1. preheat oven to 350
2. combine first 8 ingredients in pot. Simmer, 10 minutes, covered or until onions are tender, stirring occasionally.
3. To soften tortillas for easy handling, steam tortillas very briefly(about 15 seconds) or stack and wrap tortillas in foil and heat in 300 oven for 20 minutes.
4. Spread 1 cup bean mix evenly in oiled 8 or 9" square baking dish on top of bean mix.
5. To assemble enchiladas, spread about 1/4 cup bean mix in a line jus below center of each tortilla.
6. Roll up and place seam side down in baking dish on top of bean mix.
7. Evenly spread remaining bean mix over enchiladas.
8. cover wilth foil and bake 30 minutes.
9. garnish with salsa and green onions
Tortilla Casserole
1 can (15 oz) pinto or black beans, drained
1 can (11 oz) condensed tomato soup
1 can (11 oz) corn kernels, drained
1 cup mild salsa
1/2 cup low-fat milk
6 soft-taco sized flour tortillas, cut into 1-inch pieces (or use 3 cups tortilla chips)
1 cup shredded cheddar cheese
Preheat the oven to 400 degrees. In a large bowl, mix together all the ingredients, reserving half of the cheese.
Place the mixture in a 2-quart casserole, cover it with foil, and bake if for 30 minutes. (For a crunchier top, remove the foil and broil the casserole for the final five minutes). Remove from the oven, uncover, and sprinkle the remaining cheese on top. Top it with crumbled tortilla chips if you like more crunch.
1 can (11 oz) condensed tomato soup
1 can (11 oz) corn kernels, drained
1 cup mild salsa
1/2 cup low-fat milk
6 soft-taco sized flour tortillas, cut into 1-inch pieces (or use 3 cups tortilla chips)
1 cup shredded cheddar cheese
Preheat the oven to 400 degrees. In a large bowl, mix together all the ingredients, reserving half of the cheese.
Place the mixture in a 2-quart casserole, cover it with foil, and bake if for 30 minutes. (For a crunchier top, remove the foil and broil the casserole for the final five minutes). Remove from the oven, uncover, and sprinkle the remaining cheese on top. Top it with crumbled tortilla chips if you like more crunch.
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