Shredded Salsa Chicken Tacos

The crockpot is a wonderful invention that I use when I want to have an easy day of cooking. If used right, the meat is flavorful and moist. I used it make soups to roasts, but the recipe I used now was to make tacos, the remaining of the recipes doubles a soup, which I will post later on this week.

Tools:

Cutting Board
Knife
CrockPot
Mixing Bowl

Ingredients:

3 Large Chicken Breasts
3 Stocks Celery
1 Onion, 1/2 chopped into big chunks, 1/2 diced
8oz Salsa
2C Water
8oz Tomatillo Sauce(recipe follows)
3 Cloves Garlic, diced
8 to 10 Tortillas
Shredded Cheese(optional)
1 Bunch Cilantro, chopped finely
3 Limes
1Tbs Salt
1Tbs Pepper

Directions:

Place chicken, salsa, 1/2 chopped onion, chopped celery, water, tomatillo sauce, 1/4 of cilantro, salt, pepper, and the juice of 1 lime in the crockpot. Then turn on crockpot on low or medium heat and cook for 4 to 6 hours. If you want it cooked faster, just put it on high and it will cut the time in half.  

Then take out the chicken and shred it and put it back into the crockpot for another 2 hours.

Use the remaining onion and cilantro diced, place into mixing bowl. Use the juice from the 2 remaining limes. Then mix together and set in refridgerator until ready for dinner.

Creamed Corn

I am pretty certain that everyone has either heard of or tried creamed corn, most the time its the stuff in the can. Well I happened to be watching one of my favorite channels, Food Network. They show these quick 5 minutes shows that show quick easy meals or side dishes. I saw one on homemade creamed corn and I was shocked at how easy it was to make.

Tools:

Cutting Board
Knife
Saute Pan
Spoon

Ingredients:

5 Corn on the Cob
Pinch Salt
Pinch Pepper
1/2tsp Garlic, diced
1Tbs Butter
1Tbs Water(Optional, only if corn needs more moisture)

Directions:

To make the creamed corn, cut the tops of the corn off, but not all the way down to the cob. Once all are cut, place in saute pan with the seasonings, then take the back of your knife and run it against the cob over the saute pan. It creates the cream part of it. Then add the butter to it and heat on medium high until corn is cooked. If it does get too thick you can always add a little water until you reach your desired consistency.

Enjoy!

Culinary School

So I have been wanting to become a Chef for a very long time. I am finally able to say I am enrolled into Culinary School. I am very excited to start in August. It is going to be wonderful actually learning new things and refining my skills I already have.

The first semester will be just a couple courses that have to do with cooking, the rest are just so I can accomplish my associates degree in Culinary Arts. I finally feel like I am doing something with my life to fulfill it more than it already is. I hope I am doing something my family and friends will be proud of me for doing!

So now we will have to college students in my household, my husband and myself. We are doing this to better our lives together and our sons life, as well as our future children ;)

Thai Sweet Chili Drumsticks and Batter Fried Green Beans

I love combining different cultures in my food. So I made a recipe of Thai Sweet Chili Drumsticks on the grill and then a very american fried green beans with horseradish dipping sauce. It was a really good meal with a different flavor that turned out wonderful.

Tools:

Pie Dish
3 Mixing Bowls
Grill Pan
Measuring Cups and Spoons
Whisk
Cast Iron Pan
Tongs
Cookie Sheet

Ingredients for Thai Sweet Chili Drumsticks:

8 Chicken Drumsticks
4Tbs Thai Chili Sauce
2Tbs Honey
1tsp Garlic Salt
1tsp Black Pepper
4Tbs Low Sodium Soy Sauce

Directions:

Take the 8 drumsticks and place them in the pie dish and cover with the salt and pepper. In the mixing bowl mix together all the other ingredients and pour over the drumsticks, cover and marinate in the fridge for 2 hours.

Heat up the grill pan on medium heat. Also preheat the oven to 375°F. Place the drumsticks on the grill pan and cook for 5 to 6 minutes on each side. Place on cookie sheet and cook in the oven for 20 minutes or until the chicken reaches 165°F in the middle.

Ingredients for Batter Fried Green Beans:

1 1/2 C Green Beans
3/4 C Flour
1/4 C Cornmeal
1 C Club Soda
1tsp Salt
1tsp Pepper
1tsp Cayenne Pepper
1tsp Paprika
Canola Oil, enough to cover the pan complete to an inch.

Directions:

Mix all the ingredients except for the green beans in the mixing bowl until smooth. Wash and dry the green beans. Heat up the Cast Iron with the canola oil. Add the green beans the the batter in batches. Then add to the oil without too much crowding and cook on each side for 2 minutes each side.

Ingredients for the Dipping Sauce for Fried Green Beans:

1/2C Mayo
1Tbs Ketchup
2Tbs Horseradish Cream(you can add more or less if it is too intense for you)
Pinch of Paprika, Salt, Oregano, Black Pepper, and Cayenne Pepper

Directions:

Combine all ingredients and mix until smooth. Refridgerate until ready for use.

Enjoy!

Chicken Fried Steak and Sauted Green Beans

Chicken fried steak is an interesting name that can confuse people who have never had it. Is it steak or is it chicken? Well it is steak fried like chicken in hot oil.  I love it, I remember my mom making this all the time when growing up. It is something I will always love.  This recipe is similar to the one my mom uses with a twist of my own flair! I hope everyone enjoys it.

Tools for both recipes:

3 Pie Dishes
Whisk
Cast Iron Pan or Deep frying Pan
Saute Pan
Knife
Cutting Board
Tongs
Stirring Spoon

Ingredients for Chicken Fried Steak:

4 Cube Round Steak, pounded out thin
3 Eggs
2Tbs Milk
1 C Flour
Half a Sleeve of Saltine Crackers, you can use more if you need to cover the steaks
5 to 7 Flavored Crackers
1tsp Salt
1tsp Black Pepper
1tsp Paprika
1tsp Cayenne Pepper
Canola Oil, enough to cover the bottom of the pan up to an inch

Directions:

In the first of the 3 dishes combine the flour and all the seasoning and whisk together. The second one combine the eggs and milk and whisk until combined. In the last dish crush the crackers into small pieces.

Then take steak then dip it in the flour and cover completely, then the egg mixture and cover completely, then finally cover the meat completely with the crushed crackers on both sides.

Fill cast iron pan with an inch of oil and heat over medium heat. Place steaks in the pan and cook 5 minutes a side.

Ingredients for Sauteed Green Beans:

1 C Green Beans
3 Stalks Celery, diced
5 Green Onions, diced
3 Cloves Garlic, diced
1tsp Salt
1tsp Black Pepper
1Tbs Canola Oil
2Tbs Butter

Directions:

Dice celery, onions, and garlic. Heat the saute pan up with the canola oil in it. Add the vegetable to the pan with the salt and pepper. Cook for about 10 minutes or until clear and translucent.

Then add the green beans. Cook until soft and add butter. Mix until melted.

Then enjoy!

Hamburgers and Garlic Potatoes

I started this week I decided to write a menu for dinner the whole week so everyone would know what was for dinner and not go off and do their own thing. Tonight was something easy but really yummy, hamburgers and potatoes. I hope you enjoy the recipes!

Tools:

Cutting Board
Knife
Peeler
Grill or Grill pan
Saute Pan
Mixing Bowl
Medium Microwavable Bowl

Ingredients for Hamburgers:

1lb Ground Beef
1 Egg
4 Crushed Saltine Crackers
1tsp Garlic Powder
1tsp Black Pepper

Directions:

Heat Grill or Grill pan to a medium high heat with it oiled. In a mixing bowl combine all ingredients and mix until combined. Separate the meat into 4 equal sections and shape into patties, leaving a dent in the center of the patty.

Grill for 5 to 7 minutes on each side. Only flip once. Once flipped if you want to add cheese then add now and the heat from the meat will melt the cheese as it finishes cooking. Then I place them in a warm oven until ready for service.

Ingredients for Garlic Potatoes:

4 or 5 Small Potatoes(Yukon gold or fingerling)
2Tbs Butter
1Tbs Canola Oil
3 Garlic Cloves, diced
3 Green Onions, diced
1tsp Black Pepper
1tsp Garlic Salt
1tsp Italion Seasoning
1tsp Crushed Rosemary
1/4 C Water

Directions:

Dice the potatoes into same sizes, you can peel the potatoes or leave it on. Place all the potatoes into a microwable bowl with the water in it. Microwave the potatoes for 5 to 6 minutes or until soft. While potatoes microwave dice the green onion and garlic and add to a saute pan with the canola oil on medium heat. Once potatoes are done add the seasonings to the garlic and onions then add the potatoes and stir until combined. Cook for 5 minutes then add the butter, stir until melted and combined.

Then enjoy your meal!



Barbeque Dinner

I made a barbeque dinner a couple nights ago, but I made it inside since we still do not have an actual grill. It turned out really good. I made ribs, grilled corn, and baked beans. I cheated on the baked beans and got a canned version but still added my own flare to them. The ribs are an all day cooking task because you will want to start them about 6 hours before dinner time.

Tools for all 3 recipes:

Cookie Sheet
Tin Foil
Medium Sauce Pan
2 Medium Mixing Bowl
Grill Pan or Grill
Whisk
Spoon

Ingredients for Ribs:

1 Cut of Pork Ribs
1 C Brown Sugar
1 C Ketcup
1/4 C Mustard
1Tbs Garlic Salt
2tsp Red Pepper Flake
2tsp Cyanne Pepper
2tsp Ground Chipotle Pepper
2tsp Oregano

Directions:

Pre-Heat oven to 170°F or the lowest it can go. In one mixing bowl combine the dry rub together. That consists of 1/2 cup brown sugar and half of all the spices. Mix until combined. Cover the cookie sheet with the tin foil and place the ribs on it. Then rub the dry rub onto the ribs until completely covered. Place in oven for 1 hour.

While in the oven baking, make the wet sauce. Combine 1/2 cup brown sugar, 1 cup ketcup, 1/4 cup mustard, and the remaining spices. Whisk until combined. After the hour is done turn up the heat to 200°F and baste half of the wet sauce onto the ribs. Cook for 2 hours. 

Then turn up the heat to 275°F for the last remaining 3 hours and baste 1/4 of the remaining sauce onto the ribs(the rest will be used on the grilled corn). Once done, let ribs rest for 15 minutes for the juices to settle and for them to cool to eating temperature.

Ingredients for Baked Beans:

1 Large Can Store Bought Baked Beans
1/4 C Brown Sugar
2Tbs Mustard
1tsp Garlic Salt
1tsp Red Pepper Flake
2Tbs Ketcup

Directions:

Place beans into medium sauce pan on medium. Add all the other ingredients and mix until combined. Simmer for 20 minutes.

Ingredients for Grilled Corn:

4 ears of corn, shucked

1/4 Barbeque sauce(Wet sauce for ribs)

1Tbs Canola Oil

Directions:

Heat up grill pan to medium high heat with the 1Tbs of oil in the pan. Add the corn to the grill. Be careful some kurnels can pop. Grill each side for 2 minutes. Once the ear of corn is cooked, baste the corn with the sauce then grill for a minute on each side.

Then all you have to do is enjoy the wonderful barbeque meal. I prepare the corn two ways, one I cut off the cob after grilling for my husband and son. Then for myself I just left it on the cob.

Enjoy!



Beef Stir Fry

I got a wonderful Asian pack of ingredient from Bountiful Baskets this week and wanted to do my own stir fry. My husband loves stir fry's. So it was a win-win with everyone.

Tools:

Cutting Board
Knife
Glass Baking Dish
Wok or Large Skillet
Spoon
Medium Mixing Bowl

Ingredients:

1lbs Beef Tips or Beef used for stew
5 Green Onions
2Tbs Shredded Carrot
1/4 C Sugar Snap Peas
1/2 C Broccoli
1 Bok Choy
1/2 Chinese Cabbage
4Tbs Thai Basil
4Tbs Thai Chili Sauce
4Tbs Hoisin Sauce
4Tbs Soy Sauce
2Tbs Fresh Ginger
4 Cloves Garlic
2tsp Sesame Seed Oil
2Tbs Oyster Sauce
1 C Water(optional)
1tsp Salt
1tsp Red Pepper Flake
2Tbs Canola Oil

Directions:

Place Beef into glass baking dish to marinate the meat. Add to the meat the salt and red pepper flakes, 2Tbs of the Thai basil, 2Tbs Thai chili sauce, 2Tbs hoisin sauce, 2Tbs fresh grated ginger, 4 cloves chopped garlic, 1tsp sesame seed oil, 2Tbs soy sauce, and 1Tbs oyster sauce. Then add 3 chopped green onions.  Let it marinate for 2 hours.

In mixing bowl add 2Tbs Thai basil, 2Tbs Thai chili sauce, 2Tbs hoisin sauce, 1tsp sesame seed oil, 1Tbs oyster sauce, and 2Tbs soy sauce. Mix until combined. Clean and chop the bok choy and Chinese cabbage and add to the bowl. Chop the broccoli into bite size pieces and add to bowl. Then add the shredded carrots, snap peas, 2 chopped green onions and mix until combined with the sauce.

Add the 2Tbs canola oil to the wok and heat up to a medium-high heat. Once heated add the meat with all the marinade and cook for 7 to 10 minutes.

Then add the vegetables and cook for another 5 minutes. If the sauce is too thick you can add some water to thin out the sauce.

Then enjoy over rice or like I did over cauliflower rice.

Strawberry Peach Tartlet

I made these tartlets because I had some left over Phyllo dough to use up as well as a 2 bags of frozen fruit that needed to be used. They were easy to make and really yummy.

Tools:

Cutting Board
Knife
Sauce Pan
Muffin Pan
Spoon

Ingredients:

12oz bag Frozen Strawberries
12oz bag Frozen Peaches
8oz Phyllo Dough
1 Tbs Honey
1 Tbs Butter
1 tsp Vanilla
1tsp Cinnamon
Pinch of Salt

Directions:

Pre-Heat oven to 350°F. Start by thawing phyllo dough in the packaging. While dough is thawing, combine in sauce pan the strawberries, peaches, honey, vanilla, cinnamon, and pinch of salt. Cook for 20 minutes until all fruit is thawed and the sauce is combined together. Then add the butter, mix until melted completely. Take off stove and cool.

While the fruit sauce is cooling, roll out phyllo dough and separate it in half. Cut into 4inx4in squares. Cut out at least 12. Place squares into muffin pan.

Then fill each cup with the cooled down fruit mixture 3/4 of the way.

Bake for 30-40 minutes or until phyllo is brown and sauce is bubbling.

Then cool and enjoy!





Baklava

I have always loved baklava. It is a wonderful greek dessert or breakfast! And surprisingly it is really easy to make!

Tool:

9x13 in square pan
Damp Cloth
Basting Brush
Cup
Bowl
Sharp knife
Stove top pan

Ingredients:

8 oz Any kind of chopped nuts
8oz of Phyllo dough (a regular box has 16oz)
1 cup of butter (1/2 for layers and 1/2 for buttering the pan)
1 teaspoon of cinnamon
Dash of Nutmeg
1/2 cup Water
1/2 cup sugar
1/4 cup honey
1/2 teaspoon of vanilla


Directions:

Preheat oven to 350°F. Butter a 9x13in Pan. Roll out phyllo dough and place damp cloth over it. Mix together nuts, cinnamon, and nutmeg together in a bowl and set aside.

Melt butter in a cup. Start off with 2 layers of the phyllo dough and lay them in the pan, brush with butter.

Then repeat 3 more times. Then add a layer of the nut mixture. Then 2 layers of the phyllo dough. Brush with butter.

Then repeat until you have 8 layers of phyllo dough left for the top. Once you have that repeat the bottom layer steps. Then cut with a sharp knife into squares or diamonds before baking.

Then bake for about 30 minutes or until golden brown and crispy. While baking, in pan add the water and sugar. Simmer until sugar is completely dissolved. Add the honey and vanilla and simmer for 20 minutes.

Once the Baklava is done baking take out of oven and pour over the sugar liquid immediately.

Enjoy!

Crab and Bacon Stuffed Mushrooms

My mother-in-law made a recipe like this one before and I loved them. I am not sure if she used bacon or not, but I love bacon a lot. So I made a recipe kinda based off of hers with a twist of mine.

Tools:

Damp Hand Towel
Knife
Cutting Board
Mixing Bowl
Medium Saute Pan
Mixing Spoon
Kitchen Scissors
Regular Spoon
Cookie Sheet

Ingredients:

8oz Soften Cream Cheese
6oz Crumbled Crab Meat
1/8 Cup Shredded Mozzarella
1/8 Cup Shredded Cheddar
2 Tbs Fresh Chives
Pinch of Salt
1/2 tsp Pepper
1 Tbs of bacon oil
1 Large Container of Button Mushrooms
1/2 lb Bacon

Directions:

Pre-Heat oven to 350 °F. Then you will want to clean all the tops of the mushrooms with the damp hand towel. Running them under water makes them collect more water then needed. Once the tops are cleaned you will want to de-stem the mushrooms, then set them aside. In the saute pan cook the bacon until crispy and drain on paper towels, discard all but 1 Tbs of the bacon oil. Once bacon is cooled, chop up into small pieces.

In the mixing bowl combine the bacon oil, bacon pieces, cream cheese, mozzarella, cheddar, and salt & pepper mix until combined. Then cut the chives with the kitchen scissors until you get 2 Tbs. Mix until combined.

With the mixture spoon on the mushrooms until you get a nice mound of the mixture on it.

Once complete with all the mushrooms filled. Bake in the oven for 10 to 15 minutes.

Cream Cheese Rangoons

I had these from a local Chinese restaurant and loved them. They were yummy and fun to eat. So I decided to make my own simple, very easy, fun recipe of them!

Tools:

Mixing Bowl
Spoon
1/2 Tablespoon measuring spoon
Kitchen Scissors
Deep Fryer or Large Cast Iron with about an inch of canola oil.
Potsticker press or fork 
Cup of water

Ingredients:

8oz Soften Cream Cheese
1 tsp salt
1 tsp pepper
1/2 tsp sesame seed oil
2 Tbs Fresh Chives
1 package of wonton wrappers

Directions:

Heat deep fryer to 375°F. In mixing bowl combine cream cheese, salt, pepper, sesame seed oil. Mix until smooth. Cut in the chives with Kitchen Scissors. Then mix 3 or 4 times until combined. Use 1/2 Tbs measuring spoon of the mix onto the wonton wrapper that is placed on the potsticker press.

Then wet one half of the wonton wrapper and press together. Once completed and you have all the rangoons completed the oil should be heated up. Place 4 rangoons in at a time so there is no overcrowding and you can flip them over in the cooking process.

Cook for 2 minutes each side or until golden brown.

I hope you enjoy!

Fruit Salad

So as the week is half way over I had to think of something to do with the fruit I got from Bountiful Baskets before we got the new basket this saturday. I came up with a fruit salad, something easy and fun to eat.

Tools:

Cutting Board
Knife
Large Mixing Bowl
Small Mixing Bowl
Spoon
Whisk

Ingredients:

1 Pineapple
2 Bananas
2 Green Apples
3 Red Pears
4 Apricots
2 Plums
2 Tbs Lemon Juice
8 oz Cream Cheese
1 Tbs Honey
2 Tbs Milk
1 tsp Vanilla
1/2 Cinnamon
pinch of All Spice

Directions:

Peel Pineapple, apples,bananas, pears, and plums. Remove all seeds from apricots and plums. Core pineapple, apple and pears. Chop all the fruit into similar size. Combine and mix all together.

Combine 8 oz of soften cream cheese, 2 Tbs lemon juice, 1 Tbs honey, 2 Tbs milk, 1 tsp vanilla, 1/2 tsp cinnamon, and pinch of all spice. Whisk until all combined and smooth. Add to fruit mixture and stir until combined. Then chill for 2 hours then enjoy!

Hope you all enjoy it as much as my family and I did!