Contributed by my neighbor, Vicki as highly requested from our last party...
INGREDIENTS:
Whipped cream cheese (1 tub)
Jalapeño juice (from can) (or green tabasco)
Sour cream
Minced garlic (or garlic salt)
Ripe avocado (1 small)
Fresh cilantro
PREPARATION:
Mix cream cheese and jalapeño juice to desired hotness. Add sour cream and mix to desired consistency. Add avocado and garlic mixing all ingredients completely. Top with fresh cilantro and let stand in fridge for a few hours. Serve with nice thick tortilla or pita chips.
Friday, April 25, 2008
Wednesday, April 23, 2008
Chopped Salad from Cowboy Ciao
This recipe comes from the Cowboy Ciao restaurant in Scottsdale, AZ (by way of epicurious.com)...
INGREDIENTS:
1 cup (packed) fresh basil leaves
1 cup mayonnaise
1 shallot, halved
1 cup buttermilk
1 tablespoon fresh lemon juice
PREPARATION
Blend basil leaves, mayonnaise, and shallot in processor until smooth. Gradually blend in buttermilk and lemon juice. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
INGREDIENTS:
1 cup (packed) fresh basil leaves
1 cup mayonnaise
1 shallot, halved
1 cup buttermilk
1 tablespoon fresh lemon juice
1/3 cup grated Asiago cheese
1/3 cup dried currants
1/3 cup shelled pumpkin seeds (or try toasted pine nuts)
1 10-ounce package plain couscous, cooked according to package instructions (about 5 cups)
3 cups coarsely chopped arugula
1 pound plum tomatoes, seeded, diced (about 2 cups)
2 grilled chicken breast halves, diced (or can use cooked salmon instead)
2 cups fresh corn kernels (from about 2 ears) (or can use dried corn)
Blend basil leaves, mayonnaise, and shallot in processor until smooth. Gradually blend in buttermilk and lemon juice. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Mix Asiago cheese, currants, and pumpkin seeds in medium bowl.
Using 1/6 of couscous, 1/6 of arugula, 1/6 of tomatoes, 1/6 of chicken, 1/6 of corn, and 1/6 of Asiago cheese mixture, form rows on each of 6 plates. Serve, passing dressing separately.
Saturday, April 19, 2008
Dump Cake
A great tangy- sweet cobbler...contributed by Suzi...
1 large can crushed pineapple (with juice)
1 large can cherry pie filling
sprinkle cake mix on top
top with pads of butter
top your favorite nuts ( the one I tried had walnuts)
bake 350 for about 45 minutes
1 large can crushed pineapple (with juice)
1 large can cherry pie filling
sprinkle cake mix on top
top with pads of butter
top your favorite nuts ( the one I tried had walnuts)
bake 350 for about 45 minutes
Sunday, April 13, 2008
Tips for perfect Tortillas
(from The Bread Bible) - Contributed by Jen
1) After you divide the dough, shape into balls and let rest for 5-10 min
2) Drape each ball around your forefinger, making a depression on the underside and tuck the dough around it. This makes a mushroom shape and creates an air bubble, which helps it roll out into an even round. You can let the balls rest for a while or start rolling out right away.
1) After you divide the dough, shape into balls and let rest for 5-10 min
2) Drape each ball around your forefinger, making a depression on the underside and tuck the dough around it. This makes a mushroom shape and creates an air bubble, which helps it roll out into an even round. You can let the balls rest for a while or start rolling out right away.
Cocunut Rice with Mango Salsa
INGREDIENTS:
2 cups long grain rice
2 TBSP unsalted butter
1 can (14 oz) unsweetened coconut milk
1.5 cups water
Pinch of cinammon
1/4 teaspoon salt
1/2 teaspoon sugar
Mango salsa
PREPARATION:
Rinse rice in sieve under cold water for 2 - 3 minutes then drain.
Melt butter in saucepan over moderately high heat. Add rice and cook, stirring constantly, 3 minutes.
Stir in coconut milk, water, cinammon, salt, sugar and bring to boil.
Reduce heat to low and simmer for about 20 minutes, covered.
Remove from heat and let cool.
Add mango salsa just before serving.
2 cups long grain rice
2 TBSP unsalted butter
1 can (14 oz) unsweetened coconut milk
1.5 cups water
Pinch of cinammon
1/4 teaspoon salt
1/2 teaspoon sugar
Mango salsa
PREPARATION:
Rinse rice in sieve under cold water for 2 - 3 minutes then drain.
Melt butter in saucepan over moderately high heat. Add rice and cook, stirring constantly, 3 minutes.
Stir in coconut milk, water, cinammon, salt, sugar and bring to boil.
Reduce heat to low and simmer for about 20 minutes, covered.
Remove from heat and let cool.
Add mango salsa just before serving.
Shrimp and Mango Skewers with Fruit Glaze
INGREDIENTS:
1 TBSP chili oil
3 TBSP olive oil
6 garlic cloves minced
Crushed red pepper flakes to taste
12 uncooked colossal shrimp or 24 jumbo shrimp, peeled, tails left intact, deveined
1 red bell pepper
1 yellow pepper
1 orange pepper
Mango - firm but ripe - 3 pieces per skewer
Skewers for the grill (bamboo or metal)
Mango, lime, jalapeno grilling sauce (buy some nice mix at the store) or make your own (see below)
PREPARATION:
Mix first 4 ingredients then add shrimp, pepper, and mangoes. Toss to coat. Chill for up to 4 hours. Add to skewers in layers (pepper, mango, shrimp) the grill. Brush with glaze during last 2 minutes.
Fruit-Lime Glaze:
2 cups nectar (guava, passion fruit, etc...)
1 cup OJ
1/2 cup red wine vinegar
1/3 cup fresh lime juice
Combine first three ingredients in heavy saucepan. Boil until reduced to 2/3 cup, about 30 minutes. Cool completely. Mix in lime juice. (Can be made 1 day ahead. Cover & chill).
1 TBSP chili oil
3 TBSP olive oil
6 garlic cloves minced
Crushed red pepper flakes to taste
12 uncooked colossal shrimp or 24 jumbo shrimp, peeled, tails left intact, deveined
1 red bell pepper
1 yellow pepper
1 orange pepper
Mango - firm but ripe - 3 pieces per skewer
Skewers for the grill (bamboo or metal)
Mango, lime, jalapeno grilling sauce (buy some nice mix at the store) or make your own (see below)
PREPARATION:
Mix first 4 ingredients then add shrimp, pepper, and mangoes. Toss to coat. Chill for up to 4 hours. Add to skewers in layers (pepper, mango, shrimp) the grill. Brush with glaze during last 2 minutes.
Fruit-Lime Glaze:
2 cups nectar (guava, passion fruit, etc...)
1 cup OJ
1/2 cup red wine vinegar
1/3 cup fresh lime juice
Combine first three ingredients in heavy saucepan. Boil until reduced to 2/3 cup, about 30 minutes. Cool completely. Mix in lime juice. (Can be made 1 day ahead. Cover & chill).
Jalapeno Poppers
Be prepared to be the life of the party when you serve these babies...ooooh, man are they good.
INGREDIENTS:
Jalapeno peppers
Cream Cheese - whipped works great
Garlic (fresh cloves - minced)
Salt
Pepper
Garlic Chives
Prosciutto or Chorizo or Bacon (cooked and crumbled)
Onions
PREPARATION:
Wash the peppers and slice them in half lengthwise cleaning out the seeds. Be careful not to cut them all the way but leave the stem part intact so they close back up again (sort of).
Mix cream cheese with garlic and other ingredients (except Prosciutto) and stuff jalapenos full
Wrap each pepper in once piece of prosciutto
Bake at 400 degrees F for about 20 minutes or until ham is crisp
Remove from oven and let sit for a few minutes then enjoy
For a picture of pre-cooked chilis, see http://www.flickr.com/photos/climberdee/2412639048/
Additional comments: Poblano peppers can be used instead of jalapeño peppers. Chorizo or bacon can be used instead of prosciutto. Just cook the meat and mix inside instead of wrapping outside.
Alternative prep method...cut japalenos in half completely and stuff like little boats.
INGREDIENTS:
Jalapeno peppers
Cream Cheese - whipped works great
Garlic (fresh cloves - minced)
Salt
Pepper
Garlic Chives
Prosciutto or Chorizo or Bacon (cooked and crumbled)
Onions
PREPARATION:
Wash the peppers and slice them in half lengthwise cleaning out the seeds. Be careful not to cut them all the way but leave the stem part intact so they close back up again (sort of).
Mix cream cheese with garlic and other ingredients (except Prosciutto) and stuff jalapenos full
Wrap each pepper in once piece of prosciutto
Bake at 400 degrees F for about 20 minutes or until ham is crisp
Remove from oven and let sit for a few minutes then enjoy
For a picture of pre-cooked chilis, see http://www.flickr.com/photos/climberdee/2412639048/
Additional comments: Poblano peppers can be used instead of jalapeño peppers. Chorizo or bacon can be used instead of prosciutto. Just cook the meat and mix inside instead of wrapping outside.
Alternative prep method...cut japalenos in half completely and stuff like little boats.
Saturday, April 12, 2008
Los Taquitos Mexican Grill - Ahwatukee
Just got back from another fabulous breakfast at Los Taquitos Mexican Grill in Ahwatukee. I have eaten there probably 7 - 8 times now and every meal has been excellent. This is a small place located in the strip mall near Safeway and Walgreens off Elliott and 48th street in Ahwatukee. They have fast, friendly service with authentic Mexican menu items and ingredients.
Breakfast recommendations:
My only complaint is with their hours as they don't open until 8 am most days. But, that's probably a good thing as my waistline would bulge even more with repeated trips.
Info: 4747 East Elliott Rd, #17, Phoenix, AZ 85044
(480) 753-4361 or 753-4370
Hours: M - F (8 - 9), Sat (8 - 8), Sun (9 - 6)
Dine in or Carry out
Breakfast recommendations:
- Ranchero Eggs - served over easy with beans, rice, chunky tomato sauce, and tortilla (corn or flour)
- Chorizo with Egg - served scrambled with rice, beans, tortilla
- Burrito - with your choice of egg, potato, chorizo, ham, bacon, etc...
My only complaint is with their hours as they don't open until 8 am most days. But, that's probably a good thing as my waistline would bulge even more with repeated trips.
Info: 4747 East Elliott Rd, #17, Phoenix, AZ 85044
(480) 753-4361 or 753-4370
Hours: M - F (8 - 9), Sat (8 - 8), Sun (9 - 6)
Dine in or Carry out
Chicken Salad with Curry
Adopted from a recipe found at http://www.epicurious.com
INGREDIENTS:
2 teaspoons curry powder (preferably Madras-style which is a little spicier)
1/4 cup mayonnaise
1/4 cup plain yogurt
2 teaspoons mango chutney
1 teaspoon minced peeled fresh ginger
1/2 teaspoon grated orange peel
3 cups 1/2-inch pieces cooked skinless boneless chicken breast (works well to get the roasted kind from the store and pull the meat off the bone)
1 cup halved seedless red grapes
1/2 cup thinly sliced green onions
1/3 cup cashews, chopped
1/2 cup celery
Mixed greens
PREPARATION:
Stir curry powder in small skillet over medium heat until fragrant, about 30 seconds. Transfer to medium bowl. Add mayo, yogurt, mango chutney, minced ginger, and grated orange peel. Whisk to blend. Stir in chicken, grapes, green onions, celery and nuts. Season salad to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.) Serve over mixed greens.
INGREDIENTS:
2 teaspoons curry powder (preferably Madras-style which is a little spicier)
1/4 cup mayonnaise
1/4 cup plain yogurt
2 teaspoons mango chutney
1 teaspoon minced peeled fresh ginger
1/2 teaspoon grated orange peel
3 cups 1/2-inch pieces cooked skinless boneless chicken breast (works well to get the roasted kind from the store and pull the meat off the bone)
1 cup halved seedless red grapes
1/2 cup thinly sliced green onions
1/3 cup cashews, chopped
1/2 cup celery
Mixed greens
PREPARATION:
Stir curry powder in small skillet over medium heat until fragrant, about 30 seconds. Transfer to medium bowl. Add mayo, yogurt, mango chutney, minced ginger, and grated orange peel. Whisk to blend. Stir in chicken, grapes, green onions, celery and nuts. Season salad to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.) Serve over mixed greens.
Friday, April 4, 2008
Mojito
INGREDIENTS:
1 tsp powdered sugar
1 lime, juiced (about 2 oz)
4 mint leaves
1 sprig of mint
2 oz white Rum
2 oz club soda
DIRECTIONS:
Add mint leaves, lime juice and powdered sugar to a mortar. Gently grind the mint, juice and sugar with pestle, and add result, including mint leaves, to a Collins glass. Add crushed ice and rum. Stir and top off with club soda. Garnish with mint sprig.
1 tsp powdered sugar
1 lime, juiced (about 2 oz)
4 mint leaves
1 sprig of mint
2 oz white Rum
2 oz club soda
DIRECTIONS:
Add mint leaves, lime juice and powdered sugar to a mortar. Gently grind the mint, juice and sugar with pestle, and add result, including mint leaves, to a Collins glass. Add crushed ice and rum. Stir and top off with club soda. Garnish with mint sprig.
Thursday, April 3, 2008
Chicken Piccata
Lots of good flavor in this dish. Pound the chicken a bit to make it nice and tender. Use thin cuts.
INGREDIENTS:
flour
salt
pepper
chicken breasts (thin, butterflied, or pounded)
Olive oil
garlic
1/2 cup dry white whine
1/2 cup chicken broth
1 TBSP lemon juice
Cornstarch thickener (1 tsp cornstarch dissolved in 1 TBSP water)
Capers - 2 TBSP
Lemon slices - thin - cut in half
PREP:
Stir flour, salt, and pepper in a pie-type dish. Dip both sides of chicken slices in flour.
Heat oil in a skillet on high heat until very hot. Cook chicken two pieces at a time and saute until lightly browned on each side (4 - 5 minutes depending on thickness of chicken). Remove to platter and cook the next batch.
Reduce heat to medium. Remove pan from heat and add garlic, wine, broth, lemon juice, and dissolved cornstarch.
Return to heat and bring to a boil, stirring constantly until sauce thickens, about 2 minutes. Add chicken and cook until heated through, about 2 minutes. Transfer to a serving plate.
Into sauce in pan, stir in capers and lemon slices. Spoon over chicken. Serve with rice or pasta.
INGREDIENTS:
flour
salt
pepper
chicken breasts (thin, butterflied, or pounded)
Olive oil
garlic
1/2 cup dry white whine
1/2 cup chicken broth
1 TBSP lemon juice
Cornstarch thickener (1 tsp cornstarch dissolved in 1 TBSP water)
Capers - 2 TBSP
Lemon slices - thin - cut in half
PREP:
Stir flour, salt, and pepper in a pie-type dish. Dip both sides of chicken slices in flour.
Heat oil in a skillet on high heat until very hot. Cook chicken two pieces at a time and saute until lightly browned on each side (4 - 5 minutes depending on thickness of chicken). Remove to platter and cook the next batch.
Reduce heat to medium. Remove pan from heat and add garlic, wine, broth, lemon juice, and dissolved cornstarch.
Return to heat and bring to a boil, stirring constantly until sauce thickens, about 2 minutes. Add chicken and cook until heated through, about 2 minutes. Transfer to a serving plate.
Into sauce in pan, stir in capers and lemon slices. Spoon over chicken. Serve with rice or pasta.
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