Mexican Layered Dip
submitted by Emily Hauser
8 oz. cream cheese
3 T milk
refried beans
guacamole
shredded cheese
chopped olives
sliced green onions
diced tomatoes
First, line a mixing bowl with plastic wrap. In another bowl combine softened cream cheese and milk. Use a hand mixer to get it really smooth. Carefully spread a layer of cream cheese in the bottom of the mixing bowl, then a layer of guacamole, next a layer of shredded cheese and olives. Repeat the layers once or twice more. Use a single layer of refried beans on the top. Let it firm up in the fridge for a while. To unmold it, place a plate upside down on top of the bowl. Flip it over and remove the plastic wrap. Top with more shredded cheese, green onions, olives and diced tomatoes or salsa.
Beef Chili with Ancho, Mole, and Cumin
submitted by Kristin Krotosky
Ingredients:
Chili:
1 tablespoon cumin seeds
4 bacon slices, chopped
1 4-pound boneless chuck roast, trimmed, cut into 1/2- to 3/4-inch cubes
1 large onion, chopped (about 2 cups)
4 large garlic cloves, chopped
3 1/2 cups (or more) beef broth, divided
1/4 cup pure ancho chile powder*
1/4 cup Texas-style chili powder blend (such as Gebhardt)
1 tablespoon mole paste**
2 teaspoons (or more) salt
2 teaspoons apple cider vinegar
1 1/2 teaspoons dried oregano, crumbled
1 to 2 tablespoons masa (corn tortilla mix)***
1/4 teaspoon cayenne pepper (optional)
Garnishes:
Warm, freshly cooked or drained canned black beans or pinto beans
Chopped white, red, or green onions
Grated cheddar cheese, Monterey Jack cheese, or queso fresco
Sliced fresh or pickled jalapeño chiles
Tortilla chips or oyster crackers
Preparation
For chili:Toast cumin seeds in heavy small skillet over medium heat until fragrant, stirring often, 4 to 5 minutes. Cool; grind finely in spice mill or in mort ar with pestle.
Sauté bacon in large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to large bowl. Sprinkle beef with salt and pepper. Working in 4 batches, sauté beef in drippings in pot until browned, about 5 minutes per batch. Transfer beef and most drippings to bowl with bacon. Add onion and garlic to pot. Sauté until onion begins to brown, about 5 minutes. Add 1/2 cup broth to pot. Bring to boil, scraping up browned bits. Return beef, bacon, and any accumulated juices to pot. Mix in ancho chile powder, Texas-style chili powder, mole paste, 2 teaspoons salt, vinegar, oregano, and cumin seeds. Add 3 cups broth; bring to boil. Reduce heat to very low and simmer gently uncovered until beef is very tender, stirring occasionally and adding more broth by 1/2 cupfuls if chili is dry, about 2 1/2 hours. Mix in masa by teaspoonfuls to thicken chili or add more broth by 1/4 cupfuls to thin. Season chili with salt, pepper, and cayenne, if desired. DO AHEAD: Can be made 3 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled. Rewarm over low heat.
For garnishes: Set out garnishes as desired. Ladle chili into bowls and serve.
*Available in the spice section of many supermarkets and at Latin markets.
**Available in the Latin foods section of most supermarkets and at Latin markets.
***Also known as masa harina; available at many supermarkets and at Latin markets.
Sour Cream Burritos
submitted by Trisha Atkinson
Tortillas
Refried beans
1 can cream of chicken soup
8 oz sour cream
Shredded cheddar cheese
Mix together chicken soup and sour cream. Spread half of the mixture on the bottom of a 9x13 pan. Spread refried beans on tortillas and roll up, place in pan. Once filled, spread remaining chicken soup/sour cream mixture over burritos. Top with cheddar cheese, cook at 375 degrees for 30 minutes uncovered.
Lime Cilantro Rice
submitted by Laura Duvalois
3 cups water
4 tsp. chicken bouillon
3 cloves of garlic
½ bunch cilantro
1 tsp. cumin
¾ tsp. salt
1 TBSP butter
½ onion
3 cups rice
Blend cilantro, garlic and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes. When done cooking add the juice of 2 limes.
NOTE: This recipe makes a lot of rice. You may consider cutting everything in half for smaller groups.
Creamy Corn Bread
submitted by Stephanie Partridge
2 large eggs, slightly beaten
2 cans creamed corn1/2 cup corn flour (or cornmeal if you like the heavier texture)
1/2 tsp. baking powder
3/4 tsp. garlic salt (opt)
1/3 cup oil
1/2 lb. shredded cheese
4 oz. green chilies (opt)
olives (opt.)
(you can also add 1/3 cup honey if you want it sweeter)
Mix together everything except the cheese and green chilies (if your using them). Spread half the mixture evenly on a greased pan. Spread half of the shredded cheese and all of the chilies and olives evenly across. Put the rest of the corn mixture across that, then the rest of the cheese, and dot with butter. Bake at 350 until the middle is set and the cheese is golden on the top, usually about 45 minutes.
Coconut Ice Cream
submitted by Erin Ruy
1 cup milk
1 (15 ounce) can cream of coconut (not coconut milk--it's sweeter, found near the margarita drink mix)
1 1/2 cups heavy cream
1-1 1/2 cups sweetened flaked coconut
Spread the coconut on a baking sheet and cook in the oven at 400, stirring if needed, for about 5 minutes or until browned.
Mix the milk, cream of coconut & cream with a mixer or wisk until smooth. Add coconut and freeze according to your ice cream maker's instructions.
Burrito Filling
submitted by Wendy Loveland
1 lb browned hamburger
1 can refried beans
1 can of diced tomaotoes and chiles
Guacamole
submitted by Dianna Andersen
Avocado
Tomato
Garlic powder(little)
Lemon Juice(lots)
Salt(Lots)
Honey Lime Chicken Enchiladas
submitted by Linda Atwood
4 TBSP honey
3 TBSP lime juice
1 TBSP oil
2 tsp. chili powder
1/4 tsp. garlic powder
1 can mild green enchilada sauce(I use a little more than 1 can)
3-4 chicken breasts, cooked and shredded
Mexican cheese, shredded
Tortillas
Mix first 5 ingredients in a bowl. Then add shredded chicken. Fill tortillas with chicken mixture, sprinkle cheese over chicken and roll up. Put a tiny layer of enchilada sauce on the bottom of a 9x13 dish before placing tortillas in. After all tortillas are filled and in the pan, cover the enchiladas with the enchilada sauce and sprinkle with cheese. Bake uncovered for 30 minutes at 350 degrees.
Wednesday, May 27, 2009
Monday, May 4, 2009
APRIL: SALADS
Strawberry, Pinenuts and Feta Salad with a Zesty Lemon Dressing
submitted by Brittany Richardson
3T fresh lemon juice
3T sugar
1/2 tbsp Dijon mustard
1/2 tbsp grated lemon rind
1/4 cup canola or light olive oil
3 cups fresh spinach
1 cup fresh strawberries ,sliced
1/2 cup toasted pine nuts
Feta cheese to taste
In blender combine lemon juice, sugar, mustard, grated lemon rind and oil. Pulse until mixture is combined , thickened and sugar is dissolved.
In a large bowl, toss together spinach, strawberries, nuts and feta. Toss with enough dressing to coat.
Teriyaki Chicken Salad with Raspberry Dressing
submitted by Jill Castle
1 package tossed salad mix
2 cans mandarin oranges
1 bottle teriyaki marinade
4 chicken breasts
6 mushrooms
1 cucumber
1 can chow mein noodles
4 Tbsp sesame seeds
Alphalfa Sprouts
1 bunch green onions, sliced
Marinate Chicken in teriyaki overnight. Cook chicken and mix into all the above ingredients.
Dressing:
1/2 cup vinegar
3/4 cup sugar
1/4 cup frozen raspberries, thawed
1 Tbsp dry basil
1 Tbsp dry mustard
2 cups mayonnaise
1 Tbsp sesame oil
1 Tbsp salt
1/2 cup onions, chopped
Place vinegar, sugar, raspberries, sesame oil and onions in blender. Blend until onions are fine. Pour into bowl; mix in may and other seasonings; chill.
Crunchy Oriental Chicken Salad
submitted by Stephanie Partridge
2 Tbsp. butter or margarine
1 pkg. Oriental-flavor ramen noodle soup mix
2 Tbsp. sesame seed
1/4 cup sugar
1/4 cup vinegar
1 Tbsp. sesame or vegetable oil
1/2 tsp. pepper
2 cups cut up cooked chicken
1/4 cup dried roasted peanuts
4 medium green onions, sliced up small (opt.)
1 bag coleslaw mix (16 oz)
1 can mandarin orange segments, drained (11 oz)
In skillet, melt butter over medium heat. Stir in seasoning packet from soup mix. Break block of noodles into bite-size pieces over skillet; stir into butter mixture. Cook noodles 2 minutes, stirring occasionally. Stir in sesame seed. Cook about 2 minutes longer, stirring occasionally, until noodles are golden brown; remove from heat. In large glass or plastic bowl, mix sugar, vinegar, oil and pepper. Add noodle mixture and remaining ingredients; toss. Serve immediately.
Orange Jello Tapioca Salad
submitted by Trisha Atkinson
2 small packages of instant tapioca pudding
1 small package of orange Jello-O
2 small cans of mandarin oranges (drained)
1 can of crushed pineapple (drained)
1 8 oz container of thawed whipped topping
Directions:
-Combine 3 cups of water with all packages of tapioca and Jell-O
-Heat to a rolling boil
-Remove from heat
-Let cool and add fruit and whipped topping. Mix well.
-Chill
Bow Tie Pasta Salad
submitted by Laura Duvalois
Dressing:
1 c. mayonnaise
1/2 c. sugar
1/2 c. white vinegar
Make the night before (if possible). I use a wire whip to mix it together.
*You may want to make 1 ½ or two recipes of the dressing. The pasta seems to absorb a lot of the dressing after it has been mixed together and is chilling. I like to save some so that I can add a small amount after it has chilled for a couple of hours and then just a small amount before serving.
1 Pkg. Bow Tie Pasta
Broccoli Flowerets – about 2 stalks
1/4 to 1/3 of a Cauliflower -
1/4 to a 1/3 of a Red Onion
1/3 to 1/2 lb. Bacon
1 – 2.25 oz pkg. Blanched Slivered Almonds
Sugar
Cook pasta according to directions, drain and rinse with cold water.
Cut broccoli into small flowerets.
Cut the cauliflower into very tiny flowerets – about the size of pea or slightly larger. Try not to use stems.
Dice red onion into very tiny pieces
Cook the bacon – I cut it up with kitchen shears and then cook it or you can cook and then crumble.
Caramelize almonds by melting 1/4 cup sugar on medium heat. Add nuts, stir quick and put on wax paper or foil to cool. If they stick together, break apart into small pieces.
Add all ingredients together and add dressing.
Roquefort Pear Salad
submitted by Erin Ruy
1 head leaf lettuce, torn into bite-size pieces
3 pears - peeled, cored and chopped
5 ounces Roquefort cheese, crumbled
1 avocado - peeled, pitted, and diced
1/2 cup thinly sliced green onions
1/4 cup white sugar
1/2 cup pecans
1/3 cup olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons white sugar
1 1/2 teaspoons prepared mustard
1 clove garlic, chopped
1/2 teaspoon salt
fresh ground black pepper to taste
In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.
Broccoli Salad
submitted by Risa Bakker
1 head broccoli (large w/ flowerets cut)
1 lb. crumbled bacon
1 cup cheese
1 cup purple onion
Toss all together.
Dressing:
1/2 cup mayo
1/4 cup sugar
1 1/2 tbs. red wine vinegar
Mix together and add to tossed ingredients.
(Note: I used packaged bacon bits without measuring, and used much less onion. Adjust according to your preference.)
Four Berry Salad
submitted by Linda Atwood
SALAD:
Hearts of Romaine
Strawberries, sliced
Blackberries
Raspberries
Blueberries
Carmelized Pecans
8 oz monteray jack cheese, shredded
DRESSING:
3 TBSP dried minced onion
2/3 cup cider vinegar
1 1/2 cups sugar
1 TBSP dry mustard
3 TBSP poppy seeds
2 cups oil
To carmelize pecans, melt 3 TBSP butter, 2 TBSP brown sugar, and 1 TBSP sugar over medium heat. Add one cup of chopped pecans. Cook 2-3 minutes stirring constantly until carmelized. Be careful not to burn. Pour onto wax paper to cool.
To make dressing, mix all ingredients in a blender. Add oil last, slowly.
In a bowl mix together romaine, cheese, and pecans. Add dressing and toss well. Add in fruit; toss carefully.
**The recipe for the dressing makes quite a bit, so you may want to just make half a recipe.
submitted by Brittany Richardson
3T fresh lemon juice
3T sugar
1/2 tbsp Dijon mustard
1/2 tbsp grated lemon rind
1/4 cup canola or light olive oil
3 cups fresh spinach
1 cup fresh strawberries ,sliced
1/2 cup toasted pine nuts
Feta cheese to taste
In blender combine lemon juice, sugar, mustard, grated lemon rind and oil. Pulse until mixture is combined , thickened and sugar is dissolved.
In a large bowl, toss together spinach, strawberries, nuts and feta. Toss with enough dressing to coat.
Teriyaki Chicken Salad with Raspberry Dressing
submitted by Jill Castle
1 package tossed salad mix
2 cans mandarin oranges
1 bottle teriyaki marinade
4 chicken breasts
6 mushrooms
1 cucumber
1 can chow mein noodles
4 Tbsp sesame seeds
Alphalfa Sprouts
1 bunch green onions, sliced
Marinate Chicken in teriyaki overnight. Cook chicken and mix into all the above ingredients.
Dressing:
1/2 cup vinegar
3/4 cup sugar
1/4 cup frozen raspberries, thawed
1 Tbsp dry basil
1 Tbsp dry mustard
2 cups mayonnaise
1 Tbsp sesame oil
1 Tbsp salt
1/2 cup onions, chopped
Place vinegar, sugar, raspberries, sesame oil and onions in blender. Blend until onions are fine. Pour into bowl; mix in may and other seasonings; chill.
Crunchy Oriental Chicken Salad
submitted by Stephanie Partridge
2 Tbsp. butter or margarine
1 pkg. Oriental-flavor ramen noodle soup mix
2 Tbsp. sesame seed
1/4 cup sugar
1/4 cup vinegar
1 Tbsp. sesame or vegetable oil
1/2 tsp. pepper
2 cups cut up cooked chicken
1/4 cup dried roasted peanuts
4 medium green onions, sliced up small (opt.)
1 bag coleslaw mix (16 oz)
1 can mandarin orange segments, drained (11 oz)
In skillet, melt butter over medium heat. Stir in seasoning packet from soup mix. Break block of noodles into bite-size pieces over skillet; stir into butter mixture. Cook noodles 2 minutes, stirring occasionally. Stir in sesame seed. Cook about 2 minutes longer, stirring occasionally, until noodles are golden brown; remove from heat. In large glass or plastic bowl, mix sugar, vinegar, oil and pepper. Add noodle mixture and remaining ingredients; toss. Serve immediately.
Orange Jello Tapioca Salad
submitted by Trisha Atkinson
2 small packages of instant tapioca pudding
1 small package of orange Jello-O
2 small cans of mandarin oranges (drained)
1 can of crushed pineapple (drained)
1 8 oz container of thawed whipped topping
Directions:
-Combine 3 cups of water with all packages of tapioca and Jell-O
-Heat to a rolling boil
-Remove from heat
-Let cool and add fruit and whipped topping. Mix well.
-Chill
Bow Tie Pasta Salad
submitted by Laura Duvalois
Dressing:
1 c. mayonnaise
1/2 c. sugar
1/2 c. white vinegar
Make the night before (if possible). I use a wire whip to mix it together.
*You may want to make 1 ½ or two recipes of the dressing. The pasta seems to absorb a lot of the dressing after it has been mixed together and is chilling. I like to save some so that I can add a small amount after it has chilled for a couple of hours and then just a small amount before serving.
1 Pkg. Bow Tie Pasta
Broccoli Flowerets – about 2 stalks
1/4 to 1/3 of a Cauliflower -
1/4 to a 1/3 of a Red Onion
1/3 to 1/2 lb. Bacon
1 – 2.25 oz pkg. Blanched Slivered Almonds
Sugar
Cook pasta according to directions, drain and rinse with cold water.
Cut broccoli into small flowerets.
Cut the cauliflower into very tiny flowerets – about the size of pea or slightly larger. Try not to use stems.
Dice red onion into very tiny pieces
Cook the bacon – I cut it up with kitchen shears and then cook it or you can cook and then crumble.
Caramelize almonds by melting 1/4 cup sugar on medium heat. Add nuts, stir quick and put on wax paper or foil to cool. If they stick together, break apart into small pieces.
Add all ingredients together and add dressing.
Roquefort Pear Salad
submitted by Erin Ruy
1 head leaf lettuce, torn into bite-size pieces
3 pears - peeled, cored and chopped
5 ounces Roquefort cheese, crumbled
1 avocado - peeled, pitted, and diced
1/2 cup thinly sliced green onions
1/4 cup white sugar
1/2 cup pecans
1/3 cup olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons white sugar
1 1/2 teaspoons prepared mustard
1 clove garlic, chopped
1/2 teaspoon salt
fresh ground black pepper to taste
In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.
Broccoli Salad
submitted by Risa Bakker
1 head broccoli (large w/ flowerets cut)
1 lb. crumbled bacon
1 cup cheese
1 cup purple onion
Toss all together.
Dressing:
1/2 cup mayo
1/4 cup sugar
1 1/2 tbs. red wine vinegar
Mix together and add to tossed ingredients.
(Note: I used packaged bacon bits without measuring, and used much less onion. Adjust according to your preference.)
Four Berry Salad
submitted by Linda Atwood
SALAD:
Hearts of Romaine
Strawberries, sliced
Blackberries
Raspberries
Blueberries
Carmelized Pecans
8 oz monteray jack cheese, shredded
DRESSING:
3 TBSP dried minced onion
2/3 cup cider vinegar
1 1/2 cups sugar
1 TBSP dry mustard
3 TBSP poppy seeds
2 cups oil
To carmelize pecans, melt 3 TBSP butter, 2 TBSP brown sugar, and 1 TBSP sugar over medium heat. Add one cup of chopped pecans. Cook 2-3 minutes stirring constantly until carmelized. Be careful not to burn. Pour onto wax paper to cool.
To make dressing, mix all ingredients in a blender. Add oil last, slowly.
In a bowl mix together romaine, cheese, and pecans. Add dressing and toss well. Add in fruit; toss carefully.
**The recipe for the dressing makes quite a bit, so you may want to just make half a recipe.
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