Happy Cinco de Mayo!
Cut corn tortillas in half, then into thirds. Fry triangles of tortilla in hot oil (about 1/4-1/2 inch in bottom of stovetop skillet or electric skillet) and season with Lawry's season salt during cooking. Meanwhile, prepare 2-3 chicken breasts by grilling, boiling, etc. or use cut up Rotisserie chicken.
Coat tortilla chips in red Enchilda sauce of your preference: (1-2 cans if using store bought) or make your own as follows:
1/2 c. (or slightly less) chili powder
3 c. hot water
Soak chili powder in hot water then add:
1/2 t. oregano
1/8 t. cumin
2 1/2 t. chicken bouillon
2 t. salt
1 t. garlic powder.
Then whisk over medium heat: 2 T. oil and 2-3 T. flour to make a roux. Cook down 2 minutes or so. Add soaked chili powder mixture and heat to boiling, stirring until thickened.
Pour sauce over chips...keep over heat. Add chopped, cooked chicken breasts and lots of shredded cheese...I prefer to blend of cheddar and Monterey Jack. Cover to melt cheese. Remove from heat and serve directly from pan.
May serve with sour cream, salsa, peppers, refried or black beans.
Mama's refried beans:
Spread 1 can beans into a pie plate
Reserve some of enchilada sauce and pour around the edges of the pan
Top with shredded cheddar
Bake 325 until bubbling
Thursday, May 5, 2011
Mama's Fried Zucchini
Wash zucchini, peel if desired, but not necessary.
Slice zucchini into 1/4-1/2 inch thick circles.
Dip zucchini in:
1. flour
2. egg wash (beaten egg and a little water)
3. Panko bread crumbs/Italian bread crumbs (I like to mix both)
Fry on both sides in hot oil.
Remove from oil and place on paper towels...cover hot zucchini with grated parmesan cheese. Serve warm with dipping sauce...Ranch dressing, marinara, etc.
Slice zucchini into 1/4-1/2 inch thick circles.
Dip zucchini in:
1. flour
2. egg wash (beaten egg and a little water)
3. Panko bread crumbs/Italian bread crumbs (I like to mix both)
Fry on both sides in hot oil.
Remove from oil and place on paper towels...cover hot zucchini with grated parmesan cheese. Serve warm with dipping sauce...Ranch dressing, marinara, etc.
Chocolate Peanut Butter Pie
1 chocolate cookie crust (I used an Oreo pre-made crust)
Filling:
1 cup cream cheese
2/3 cup smooth peanut butter
4 tablespoons sugar
3/4 cup whipping cream
(Ok...will be trying this again but I would use at least 5 T sugar and increase whipping cream to maybe 1 cup. I also added 1 tsp. vanilla)
Topping:
2 tablespoons sugar
2 tablespoons butter, cut into pieces
2 ounces semisweet chocolate, chopped or chocolate chips
1/2 cup whipping cream
optional garnishes:
chopped peanuts
chocolate curls
chopped peanut butter cup candies
To make the filling: Beat cream cheese, peanut butter, and sugar until blended.
Whip cream into very soft peaks. Fold whipped cream into the peanut butter mixture. Spoon filling into the cookie crust. I chilled this while I did the topping...
Make the topping: In a pan, combine the sugar and 1/2 cup cream. Bring to a boil, stirring to dissolve sugar. Lower heat immediately and simmer, without stirring, 5-6 minutes until slightly thick and pale yellow. Remove from heat and stir in butter and chocolate until melted. Let chocolate mixture cool slightly.
Pour the topping over pie and spread to cover completely and evenly. Chill, uncovered, about 1 hour until firm.
To decorate: I left a 1/2 gap between the edge of the pie crust and the chocolate filling and filled the gap with chopped peanut butter cups (could use peanuts) then sprinkled chocolate curls over the middle of the pie.
How to Make Chocolate Curls: Run a vegetable peeler along the length of the flat side of a bar of chocolate at room temperature.
Very rich, but yummy!!
Filling:
1 cup cream cheese
2/3 cup smooth peanut butter
4 tablespoons sugar
3/4 cup whipping cream
(Ok...will be trying this again but I would use at least 5 T sugar and increase whipping cream to maybe 1 cup. I also added 1 tsp. vanilla)
Topping:
2 tablespoons sugar
2 tablespoons butter, cut into pieces
2 ounces semisweet chocolate, chopped or chocolate chips
1/2 cup whipping cream
optional garnishes:
chopped peanuts
chocolate curls
chopped peanut butter cup candies
To make the filling: Beat cream cheese, peanut butter, and sugar until blended.
Whip cream into very soft peaks. Fold whipped cream into the peanut butter mixture. Spoon filling into the cookie crust. I chilled this while I did the topping...
Make the topping: In a pan, combine the sugar and 1/2 cup cream. Bring to a boil, stirring to dissolve sugar. Lower heat immediately and simmer, without stirring, 5-6 minutes until slightly thick and pale yellow. Remove from heat and stir in butter and chocolate until melted. Let chocolate mixture cool slightly.
Pour the topping over pie and spread to cover completely and evenly. Chill, uncovered, about 1 hour until firm.
To decorate: I left a 1/2 gap between the edge of the pie crust and the chocolate filling and filled the gap with chopped peanut butter cups (could use peanuts) then sprinkled chocolate curls over the middle of the pie.
How to Make Chocolate Curls: Run a vegetable peeler along the length of the flat side of a bar of chocolate at room temperature.
Very rich, but yummy!!
Brynlee's Favorite Zucchini Bread
3 eggs, slightly beaten
1 cup oil
2 cups sugar
2 cups grated & peeled zucchini
2-3 tsp vanilla
MIX WELL, and then add:
3 cups flour
1 tsp soda
1 tsp salt
3 tsp cinnamon or allspice (or combo of both)
1/4 tsp baking powder
Mix well
Pour into greased bread pans (2 large or 6 small)
Bake 350 for 25 minutes, turn down and bake at 275 for 20-25 minutes more.
Thanks Mom and Nana for original!
1 cup oil
2 cups sugar
2 cups grated & peeled zucchini
2-3 tsp vanilla
MIX WELL, and then add:
3 cups flour
1 tsp soda
1 tsp salt
3 tsp cinnamon or allspice (or combo of both)
1/4 tsp baking powder
Mix well
Pour into greased bread pans (2 large or 6 small)
Bake 350 for 25 minutes, turn down and bake at 275 for 20-25 minutes more.
Thanks Mom and Nana for original!
Sunday, March 13, 2011
Super Duper Easy Peasy Terriyaki Chicken
Embarrassingly easy...but a Wilson kid favorite for sure! And great for busy days!!
1-2 bottles of Kikoman Terriyaki glaze
few splashes of Kikoman Terriyaki sauce
boneless, skinless chicken breasts
white rice...cooked your favorite method
Place uncooked chicken in crockpot or oven and add some of the regular terriyaki sauce and some of the glaze. When chicken is cooked, shred in pan and add the rest of glaze or sauce. Place over a bed of cooked white rice with a little butter. Top with a little dash of pepper!
1-2 bottles of Kikoman Terriyaki glaze
few splashes of Kikoman Terriyaki sauce
boneless, skinless chicken breasts
white rice...cooked your favorite method
Place uncooked chicken in crockpot or oven and add some of the regular terriyaki sauce and some of the glaze. When chicken is cooked, shred in pan and add the rest of glaze or sauce. Place over a bed of cooked white rice with a little butter. Top with a little dash of pepper!
Baked Potato Soup
A family fave...even though we don't get many cold nights in Florida!!
8-10 large baked potatoes
2 cans chicken stock
between 1-2 cups milk (depending on how many potatoes and what consistency you like)
bacon drippings
salt and pepper
1 tsp. or to taste garlic powder
1 cup sour cream
Garnish:
sour cream
grated cheddar cheese
bacon pieces
salt and pepper
In pot, heat chicken broth and milk. Add drippings (I guess you could sautee some onions here, if you go that we...of course, I don't!). Add spices. After your potatoes are baked, scrape out centers and add to soup pot. Mash in with a hand held potato masher. Let simmer at least 20 minutes. A few minutes before serving add sour cream and blend well. Serve soup with bacon pieces, grated cheese, and dollop of sour cream. For fun and yummy side, take your empty potato shells and fill with cheese and bacon and broil for a few minutes!! Great with French Bread too!!
(Thanks to Cindy Wilkinson for the original recipe...which I messed with, of course!)
8-10 large baked potatoes
2 cans chicken stock
between 1-2 cups milk (depending on how many potatoes and what consistency you like)
bacon drippings
salt and pepper
1 tsp. or to taste garlic powder
1 cup sour cream
Garnish:
sour cream
grated cheddar cheese
bacon pieces
salt and pepper
In pot, heat chicken broth and milk. Add drippings (I guess you could sautee some onions here, if you go that we...of course, I don't!). Add spices. After your potatoes are baked, scrape out centers and add to soup pot. Mash in with a hand held potato masher. Let simmer at least 20 minutes. A few minutes before serving add sour cream and blend well. Serve soup with bacon pieces, grated cheese, and dollop of sour cream. For fun and yummy side, take your empty potato shells and fill with cheese and bacon and broil for a few minutes!! Great with French Bread too!!
(Thanks to Cindy Wilkinson for the original recipe...which I messed with, of course!)
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