Chimichanga’s

Apr 20, 2013 by

 

I was watching Food Channel Network and saw this recipe of Guy Fiery, and thought to myself I got to make this. It’s actually better then I thought.

Chimichanga is a meat-filled deep-fried burrito, that originated in Tucson, Arizona. According to a legend, Monica Flin, who started the restaurant El Charro in 1922, accidentally dropped a burrito into the deep fat fryer. She immediately began to utter a Spanish curse-word, but quickly edited herself to say “Chimichanga” the Spanish equivalent of “thingamajig.”

The origin of the chimichanga is subject to some debate. In addition, Macayo’s restaurant in Phoenix, Arizona claims that its founder, Woody Johnson, invented the chimichanga some time in the 1950s.

Ingredients

1 tbsp chili powder
1 tsp cayenne pepper
1 tbsp garlic
1 tbsp sugar
1 tbsp cummin
1 tbsp flour
2 tbsp olive oil
3 lbs beef
1 large onion chopped
2 jalapenos minced and seeds taken out
2 tbsp chopped garlic
chicken stock (enough to cover the meat)
2 tbsp beef base
1/4 cup red wine vinegar
1 (15-ounce) can pinto beans drained and rinsed
1 (15-ounce) can black beans drained and rinsed
1/4 cup lime juice
canola oil or peanut oil for the deep fryer
10 (11-inch) flour tortillas steamed
2 1/2 cups shredded pepper jack cheese
2 cups shredded iceberg lettuce
3/4 cup salsa
1 cup sour cream

Instructions

1. In a small bowl, combine chili powder, cayenne, garlic, sugar and flour. Set aside. In a heavy bottomed, large stock pot, heat olive oil over medium-high heat. Add beef and brown on all sides. Add onions and jalapenos and saute for 4 to 5 minutes. Add garlic and saute for 1 minute more. Mix in flour mixture, stirring frequently, for 2 to 3 minutes. De-glaze with chicken broth, add the beef base. Then add vinegar. Stir well to combine. Bring to a boil. Lower heat to medium-low and simmer for about 2 hours, adding additional broth, if necessary, to keep meat simmering in liquid.

2. When the meat is fork tender, remove to a sheet pan and shred with 2 forks. Add shredded beef back into pot, along with pinto and black beans, lime juice. Cook until mixture is heated through. Remove from heat and allow to cool.

3. Preheat deep fryer to 350 degrees F. While oil is heating, prepare chimichanga’s. Fill bottom half of a tortilla with 3/4 cup of the beef and bean mixture and 2 tablespoons pepper jack cheese (when filling tortillas, use a slotted spoon to scoop out beef. Lift the edge of the tortilla and roll it over the filling to secure it. Fold in both sides and continue rolling until you reach the opposite end. Secure with a 6-inch skewer weaved through the seam side of burrito. Repeat with remaining tortillas. Slowly lower chimichanga’s into hot oil and cook 2 minutes until golden brown. Remove from oil, drain on paper towels and keep warm in oven until all are cooked.

 

*My Recipe Card. Click on the pic, save to your hard drive and print as a 4×6 pic*

Recipe Card Chimichanga

 

Chimichanga
 
Prep time
Cook time
Total time
 
I was watching Food Channel Network and saw this recipe of Guy Fiery, and thought to myself I got to make this. It's actually better then I thought. Chimichanga is a meat-filled deep-fried burrito, that originated in Tucson, Arizona. According to a legend, Monica Flin, who started the restaurant El Charro in 1922, accidentally dropped a burrito into the deep fat fryer. She immediately began to utter a Spanish curse-word, but quickly edited herself to say "Chimichanga" the Spanish equivalent of "thingamajig." The origin of the chimichanga is subject to some debate. In addition, Macayo's restaurant in Phoenix, Arizona claims that its founder, Woody Johnson, invented the chimichanga some time in the 1950s.
Author:
Recipe type: Dinner, Appetizer
Cuisine: Mexican
Serves: 6
Ingredients
  • 1 tbsp chili powder
  • 1 tsp cayenne pepper
  • 1 tbsp garlic
  • 1 tbsp sugar
  • 1 tbsp cummin
  • 1 tbsp flour
  • 2 tbsp olive oil
  • 3 lbs beef
  • 1 large onion chopped
  • 2 jalapenos minced and seeds taken out
  • 2 tbsp chopped garlic
  • chicken stock (enough to cover the meat)
  • 2 tbsp beef base
  • ¼ cup red wine vinegar
  • 1 (15-ounce) can pinto beans drained and rinsed
  • 1 (15-ounce) can black beans drained and rinsed
  • ¼ cup lime juice
  • canola oil or peanut oil for the deep fryer
  • 10 (11-inch) flour tortillas steamed
  • 2½ cups shredded pepper jack cheese
  • 2 cups shredded iceberg lettuce
  • ¾ cup salsa
  • 1 cup sour cream
Instructions
  1. In a small bowl, combine chili powder, cayenne, garlic, sugar and flour. Set aside. In a heavy bottomed, large stock pot, heat olive oil over medium-high heat. Add beef and brown on all sides. Add onions and jalapenos and saute for 4 to 5 minutes. Add garlic and saute for 1 minute more. Mix in flour mixture, stirring frequently, for 2 to 3 minutes. De-glaze with chicken broth, add the beef base. Then add vinegar. Stir well to combine. Bring to a boil. Lower heat to medium-low and simmer for about 2 hours, adding additional broth, if necessary, to keep meat simmering in liquid.
  2. When meat is fork tender, remove to a sheet pan and shred with 2 forks. Add shredded beef back into pot, along with pinto and black beans, lime juice. Cook until mixture is heated through. Remove from heat and allow to cool.
  3. Preheat deep fryer to 350 degrees F. While oil is heating, prepare chimichanga's. Fill bottom half of a tortilla with ¾ cup of the beef and bean mixture and 2 tablespoons pepper jack cheese (when filling tortillas, use a slotted spoon to scoop out beef. Lift the edge of the tortilla and roll it over the filling to secure it. Fold in both sides and continue rolling until you reach the opposite end. Secure with a 6-inch skewer weaved through the seam side of burrito. Repeat with remaining tortillas. Slowly lower chimichanga's into hot oil and cook 2 minutes until golden brown. Remove from oil, drain on paper towels and keep warm in oven until all are cooked.
  4. Note: If tortillas tear while folding, make them more pliable by wrapping tortillas in damp paper towels, then fully cover with foil. Place in 250 F oven to warm them up.

 

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Pan Fried Pork Chops

Apr 18, 2013 by

 

The old fashioned way pan fried pork chops. This won’t take you but a few minutes to fry these chops in the skillet.

Ingredients

4 Pork chops (I prefer center cut)
salt and pepper
1 stick of margarine
1 cup of breadcrumbs
1 tbsp olive oil
diluted cornstarch
optional 1 tsp of nutmeg

Instructions

1.  Rinse and dry the pork chops. Season the pork chops on both sides with salt pepper and (optional)nutmeg. Rub them in with some olive oil. Then rub them in with bread crumbs.

2. Put the skillet on high, feel if the skillet is hot. Put your hand over (not on) the skillet, if it feels hot add the margarine and a little bit of olive oil in the skillet. Never cook something in a cold skillet. Because it will make it stick to the skillet. Wait till the margarine gets slightly brown.

3. Add the pork chops. Fry them on medium high, not longer then 2 1/2 -3 min on each side, depending on the thickness of the pork chop. Turn over when brown. Check if the pork chops are done by cutting in the middle of the chop. Then you will see if it is done or not. Make the gravy with the left over drippings by adding 1/2 cup of water and the diluted cornstarch.

 

Pan Fried Pork Chops
 
Prep time
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The old fashioned way pan fried pork chops. This won't take you but a few minutes to fry these chops in the skillet.
Serves: 4
Ingredients
  • 4 Pork chops (I prefer center cut)
  • salt and pepper
  • 1 stick of margarine
  • 1 cup of breadcrumbs
  • 1 tbsp olive oil
  • diluted cornstarch
  • optional 1 tsp of nutmeg
Instructions
  1. Rinse and dry the pork chops. Season the pork chops on both sides with salt pepper and (optional)nutmeg. Rub them in with some olive oil. Then rub them in with bread crumbs.
  2. Put the skillet on high, feel if the skillet is hot. Put your hand over (not on) the skillet, if it feels hot add the margarine and a little bit of olive oil in the skillet. Never cook something in a cold skillet. Because it will make it stick to the skillet. Wait till the margarine gets slightly brown.
  3. Add the pork chops. Fry them on medium high, not longer then 2½ -3 min on each side, depending on the thickness of the pork chop. Turn over when brown. Check if the pork chops are done by cutting in the middle of the chop. Then you will see if it is done or not. Make the gravy with the left over drippings by adding ½ cup of water and the diluted cornstarch.

 

*Arrisje’s Recipe Card. Click on the picture and save to your hard drive and print as a 4×6 pic*

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Fajitas

Apr 13, 2013 by

Ingredients

  • 3 Chicken Breast
  • 2 tbsp olive oil
  • 1 large onion
  • 1 Bell Pepper
  • Greek yoghurt or sour cream
  • Mexican shredded cheese
  • salsa
  • 2 tbsp Fajita Seasonings
  • 1/4 cup of water
  • Tortillas
For the Fajita seasonings: fajita seasoning
  • 1 tablespoon corn starch
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon sugar
  • 1 teaspoon crushed chicken boullion cube
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cumin

Instructions

  1. Cut the chicken breast or steak whatever you prefer in strips. Use two skillets, one for the meat and one for the vegetables. Heat the skillets and add the olive oil. Add to one of the skillets the chicken strips and brown on both sides. Add the vegetables to the other skillet. That shouldn’t take longer then 5 min. Add 2 tbsp fajita seasonings to the skillet with the meat and 1/4 cup of water. Take the vegetables out of the skillet and put on a plate. Clean the skillet with paper towel and add 1 tbsp olive oil. Put one tortilla in the skillet and brown. Flip the tortilla over and add to one side of the tortilla the chicken, the veggies and cheese. Fold the other half over the chicken and veggies. Add the Greek yoghurt or sour cream and salsa to the fajita.

 

Fajitas
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 3 Chicken Breast
  • 2 tbsp olive oil
  • 1 large onion
  • 1 Bell Pepper
  • Greek yoghurt or sour cream
  • Mexican shredded cheese
  • salsa
  • 2 tbsp Fajita Seasonings
  • ¼ cup of water
  • Tortillas
For the Fajita seasonings: fajita seasoning
  • 1 tablespoon corn starch
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon sugar
  • 1 teaspoon crushed chicken boullion cube
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon cumin
Instructions
  1. Cut the chicken breast or steak whatever you prefer in strips. Use two skillets, one for the meat and one for the vegetables. Heat the skillets and add the olive oil. Add to one of the skillets the chicken strips and brown on both sides. Add the vegetables to the other skillet. That shouldn't take longer then 5 min. Add 2 tbsp fajita seasonings to the skillet with the meat and ¼ cup of water. Take the vegetables out of the skillet and put on a plate. Clean the skillet with paper towel and add 1 tbsp olive oil. Put one tortilla in the skillet and brown. Flip the tortilla over and add to one side of the tortilla the chicken, the veggies and cheese. Fold the other half over the chicken and veggies. Add the Greek yoghurt or sour cream and salsa to the fajita.

 

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Starbucks Gingerbread Loaf

Apr 7, 2013 by

I have never bought a slice of gingerbread loaf from Starbucks, but heard good reviews about it. To me they are way too expensive. So I went on the internet and found a few recipes. Mixed and matched, and here is the result. I have been told it taste pretty darn close to the real thing.

Ingredients

For the Gingerbread Loaf
1 1/2 cups all-purpose flour
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ginger
1 tsp salt
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon orange extract, optional
1 cup applesauce
1 tsp baking soda
1 egg
1/2 cup sour cream
For the Frosting:
1 (8-ounce) package cream cheese, softened
1 tsp vanilla
3 cups icing sugar
Candied ginger, chopped in small squares

Instructions

1. Preheat oven to 350F degrees. In a medium bowl whisk together the dry ingredients. (First 5 ingredients)

2. Cream butter and sugars together. Add egg, sour cream, apple sauce and baking soda. Add the flour mixture slowly, mix well. Pour batter into prepared pans and bake for 30 min. or until a cake tester comes out clean. Cool for 5 minutes and then remove from pan, cool completely on racks.

3. For the frosting, beat the cream cheese with a hand mixer until soft and light. Add the vanilla and slowly add 1/2 cup of icing sugar at a time and blend in. Spread the icing on top of the cakes and decorate with the candied ginger.

Starbucks Gingerbread Loaf
 
Prep time
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Total time
 
Ingredients
For the Gingerbread Loaf
  • 1½ cups all-purpose flour
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp ginger
  • 1 tsp salt
  • ½ cup butter, softened
  • ½ cup white sugar
  • ½ cup brown sugar
  • 1 teaspoon orange extract, optional
  • 1 cup applesauce
  • 1 tsp baking soda
  • 1 egg
  • ½ cup sour cream
For the Frosting:
  • 1 (8-ounce) package cream cheese, softened
  • 1 tsp vanilla
  • 3 cups icing sugar
  • Candied ginger, chopped in small squares
Instructions
  1. Preheat oven to 350F degrees. In a medium bowl whisk together the dry ingredients. (First 5 ingredients)
  2. Cream butter and sugars together. Add egg, sour cream, apple sauce and baking soda. Add the flour mixture slowly, mix well. Pour batter into prepared pans and bake for 30 min. or until a cake tester comes out clean. Cool for 5 minutes and then remove from pan, cool completely on racks.
  3. For the frosting, beat the cream cheese with a hand mixer until soft and light. Add the vanilla and slowly add ½ cup of icing sugar at a time and blend in. Spread the icing on top of the cakes and decorate with the candied ginger.

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Baked Ham

Mar 31, 2013 by

This is one of those recipes you make every time with Thanksgiving, Christmas, and Easter. At least it is at my house.

Ingredients

  • 1 ham preferably with bone
  • 1 cup Orange marmalade
  • 1 1/2 cup brown sugar
  • 3/4 cup Dijon mustard

Instructions

  1. Cut the fat of the ham and make cross cuts on the ham.
  2. Put oven on 300F and cook the ham for 1 hour. Combine the marmalade, sugar and mustard in a bowl. Baste the ham with the sauce, baste about every 20 minutes. Cook the ham another 1 hour.

Baked Ham
 
Prep time
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This is one of those recipes you make every time with Thanksgiving, Christmas, and Easter. At least it is at my house.
Author:
Recipe type: Dinner
Cuisine: American
Ingredients
  • 1 ham preferably with bone
  • 1 cup Orange marmalade
  • 1½ cup brown sugar
  • ¾ cup Dijon mustard
Instructions
  1. Cut the fat of the ham and make cross cuts on the ham. Put oven on 300F and cook the ham for 1 hour. Combine the marmalade, sugar and mustard in a bowl. Baste the ham with the sauce, baste about every 20 minutes.
  2. Cook the ham another 1 hour.

*Arrisje’s Recipe Card. Save to your hard drive and print as a 4×6 picture*

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Spicy Cajun Pasta

Mar 24, 2013 by

I found this recipe as a copy of T.G.I Friday Spicy Cajun Pasta. I made a few changes to it. Instead of adding garlic I added pesto and couldn’t resist to add some Alfredo Sauce. If you want to lower the calories use whole wheat fettuccine noodles and leave the Alfredo Sauce out.

Ingredients

  • 2 tbsp (1/4 stick) butter
  • 1/2 green bell pepper, chopped (1 cup)
  • 1/2 red bell pepper, chopped (1 cup)
  • 1/2 white onion, sliced and quartered (1 cup)
  • 2 tbsp prepared pesto
  • 1 boneless, skinless chicken breast halves
  • 2 tsp extra virgin olive oil
  • 1 medium tomato, chopped
  • 6 mushrooms, sliced (1 1/4 cup)
  • 1 cup chicken stock
  • 1/2 cup four cheese Alfredo sauce
  • 1/4 tsp cayenne pepper
  • 1/4 tsp paprika
  • 1/4 tsp white pepper
  • 1/4 tsp dried thyme
  • 4 to 6 quarts water
  • 1 tsp salt
  • 1/2 box 12-ounce fettuccine
  • 2 tbsp chopped fresh parsley

Instructions

  1. Melt 2 tbsp of butter in a large skillet over medium/high heat. Saute the bell peppers, onions, in the butter for 8 to 10 minutes or until the vegetables begin to soften slightly. Add the 2 tbsp prepared pesto.
  2. As the vegetables are cooking, cut the chicken breasts into bite-size pieces. When the vegetables are done, put them in a larger pot. In the same skillet (no need to clean) pour the olive oil in the skillet. When the pan is hot, add the chicken and cook, stirring, for 5 to 7 minutes or until the chicken is done. Add the chicken to the pan with the vegetables.
  3. Add the tomatoes, mushrooms, chicken stock, cayenne pepper, paprika, white pepper, and thyme. Continue to simmer for 10 to 12 minutes. Add 1/2 cup of the four cheese Alfredo sauce. To thicken the sauce add some diluted cornstarch (1tbsp cornstarch to 2 tbsp water).
  4. In the meantime, bring the water to a boil in a large pot. If you like, add a half tbsp of salt to the water. Cook the fettuccine in the boiling water until done. This will take 10 to 12 minutes.
  5. Put the noodles on a plate and pour the meat vegetable sauce over the noodles. Top it off with some chopped parsley.
  6. You can make this dish lower calories by using: chopped garlic instead of the prepared pesto, leave the four cheese Alfredo out, use whole grain wheat.

Spicy Cajun Chicken Pasta
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 2 tbsp (1/4 stick) butter
  • ½ green bell pepper, chopped (1 cup)
  • ½ red bell pepper, chopped (1 cup)
  • ½ white onion, sliced and quartered (1 cup)
  • 2 tbsp prepared pesto
  • 1 boneless, skinless chicken breast halves
  • 2 tsp extra virgin olive oil
  • 1 medium tomato, chopped
  • 6 mushrooms, sliced (1¼ cup)
  • 1 cup chicken stock
  • ½ cup four cheese Alfredo sauce
  • ¼ tsp cayenne pepper
  • ¼ tsp paprika
  • ¼ tsp white pepper
  • ¼ tsp dried thyme
  • 4 to 6 quarts water
  • 1 tsp salt
  • ½ box 12-ounce fettuccine
  • 2 tbsp chopped fresh parsley
Instructions
  1. Melt 2 tbsp of butter in a large skillet over medium/high heat. Saute the bell peppers, onions, in the butter for 8 to 10 minutes or until the vegetables begin to soften slightly. Add the 2 tbsp prepared pesto.
  2. As the vegetables are cooking, cut the chicken breasts into bite-size pieces. When the vegetables are done, put them in a larger pot. In the same skillet (no need to clean) pour the olive oil in the skillet. When the pan is hot, add the chicken and cook, stirring, for 5 to 7 minutes or until the chicken is done. Add the chicken to the pan with the vegetables.
  3. Add the tomatoes, mushrooms, chicken stock, cayenne pepper, paprika, white pepper, and thyme. Continue to simmer for 10 to 12 minutes. Add ½ cup of the four cheese Alfredo sauce. To thicken the sauce add some diluted cornstarch (1tbsp cornstarch to 2 tbsp water).
  4. In the meantime, bring the water to a boil in a large pot. If you like, add a half tbsp of salt to the water. Cook the fettuccine in the boiling water until done. This will take 10 to 12 minutes.
  5. Put the noodles on a plate and pour the meat vegetable sauce over the noodles. Top it off with some chopped parsley.
Notes
You can make this dish lower calories by using:
chopped garlic instead of the prepared pesto, leave the four cheese Alfredo out, use whole grain wheat.
Nutrition Information
Serving size: small plate Calories: 435

 

*Arrisje’s Recipe Card, click on the pic and save to your hard drive. Print as a 4×6 pic*

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Pumpkin Bars

Feb 3, 2013 by

 

Ingredients

    For the Bars:
1 cup each granulated sugar
1 cup light brown sugar
1 cup canola oil
1 can pumpkin purée (15 oz.)
4 eggs, room temperature
1 Tbsp. vanilla extract
2 cups all purpose flour
2 tsp each baking powder and ground cinnamon
1 tsp each table salt and baking soda
1?2 tsp ground ginger
1/2 tsp cloves
1/2 tsp and nutmeg
    For the white chocolate frosting:
4 oz. white bar chocolate, chopped
1 pkg cream cheese, softened
1 stick unsalted butter
1-1/2 cups sifted powdered sugar

Instructions

1.  Preheat oven to 350°. Coat an 11 1/2×16 1/2-inch baking sheet with nonstick spray.
For the bars, whisk together granulated sugar, brown sugar, oil, pumpkin purée, eggs, and vanilla in a large bowl.

2.Sift flour, baking powder, cinnamon, salt, baking soda, ginger, cloves, and nutmeg into pumpkin mixture. Whisk mixture into wet ingredients until combined. Spread batter onto prepared baking sheet. Bake until toothpick inserted in center comes out clean, about 20 minutes. Transfer pan to a rack and cool completely before frosting.

3. For the frosting, melt white chocolate in a microwave on high, 1–2 minutes; stir until smooth.

4. Beat cream cheese and butter with a mixer on high speed until smooth. Add melted chocolate and beat to combine. Add powdered sugar and beat on low speed until smooth. Spread frosting over cooled bars, top with garnish, see left, and cut into bars.

Pumpkin Bars
 
Cook time
Total time
 
Serves: 24
Ingredients
For the Bars:
  • 1 cup each granulated sugar
  • 1 cup light brown sugar
  • 1 cup canola oil
  • 1 can pumpkin purée (15 oz.)
  • 4 eggs, room temperature
  • 1 Tbsp. vanilla extract
  • 2 cups all purpose flour
  • 2 tsp each baking powder and ground cinnamon
  • 1 tsp each table salt and baking soda
  • 1?2 tsp ground ginger
  • ½ tsp cloves
  • ½ tsp and nutmeg
For the white chocolate frosting:
  • 4 oz. white bar chocolate, chopped
  • 1 pkg cream cheese, softened
  • 1 stick unsalted butter
  • 1-1/2 cups sifted powdered sugar
Instructions
  1. Preheat oven to 350°. Coat an 11½×16½-inch baking sheet with nonstick spray.
  2. For the bars, whisk together granulated sugar, brown sugar, oil, pumpkin purée, eggs, and vanilla in a large bowl.
  3. Sift flour, baking powder, cinnamon, salt, baking soda, ginger, cloves, and nutmeg into pumpkin mixture. Whisk mixture into wet ingredients until combined. Spread batter onto prepared baking sheet. Bake until toothpick inserted in center comes out clean, about 20 minutes. Transfer pan to a rack and cool completely before frosting.
  4. For the frosting, melt white chocolate in a microwave on high, 1–2 minutes; stir until smooth.
  5. Beat cream cheese and butter with a mixer on high speed until smooth. Add melted chocolate and beat to combine. Add powdered sugar and beat on low speed until smooth. Spread frosting over cooled bars, top with garnish, see left, and cut into bars.

 

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Chicken & Wild Rice Soup

Jan 20, 2013 by

Ingredients

  • 3/4 cup dry wild rice, rinsed
  • 2 1/2 cups water
  • 2 strips thick-sliced bacon, diced
  • 8 oz. mushrooms
  • 1/2 cup diced onion
  • 1/4 cup diced carrot
  • 1/4 cup diced celery
  • 1/4 cup all-purpose flour
  • 2 Tbsp. dry sherry
  • 4 cups chicken broth
  • 1 tbsp chicken base
  • 2 cups shredded cooked chicken
  • 2 tsp. minced fresh thyme
  • 1/2 cup milk
  • 1/2 cup half and half
  • Salt and black pepper to taste

Instructions

  1. Simmer the wild rice in water in a saucepan, covered, over medium heat until grains are tender and start to split open, about 45 minutes. Remove rice from heat and drain any excess liquid.
  2. Simmer the chicken breast in water with 1 tbsp of chicken base, till done. Shred the chicken.
  3. Cook bacon in a large pot over medium heat until crisp; reserve drippings. Drain bacon on a paper-towel-lined plate.
  4. Add mushrooms to the bacon drippings; saute over medium-high heat until soft, 5 minutes. Reduce heat to low and add onion, carrot, and celery. Cook until onion is translucent, about 5 minutes. Stir in flour and cook 1 minute.Add the sherry, scraping up any browned bits. Stir in broth.
  5. Put all in a large pot add the cooked wild rice, chicken, and thyme. Bring soup to a boil, reduce heat to medium-low, and simmer 10 minutes. Add milk, cream,and bacon; season with salt and pepper. Gently simmer soup, without allowing it to boil, until heated through.

Chicken & Wild Rice Soup
 
Prep time
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Total time
 
Author:
Recipe type: Soup
Cuisine: Universal
Serves: 8 cups
Ingredients
  • 3?4 cup dry wild rice, rinsed
  • 21?2 cups water
  • 2 strips thick-sliced bacon, diced
  • 8 oz. mushrooms
  • ½ cup diced onion
  • ¼ cup diced carrot
  • ¼ cup diced celery
  • ¼ cup all-purpose flour
  • 2 Tbsp. dry sherry
  • 4 cups chicken broth
  • 1 tbsp chicken base
  • 2 cups shredded cooked chicken
  • 2 tsp. minced fresh thyme
  • ½ cup milk
  • ½ cup half and half
  • Salt and black pepper to taste
Instructions
  1. Simmer the wild rice in water in a saucepan, covered, over medium heat until grains are tender and start to split open, about 45 minutes. Remove rice from heat and drain any excess liquid.
  2. Simmer the chicken breast in water with 1 tbsp of chicken base, till done. Shred the chicken.
  3. Cook bacon in a large pot over medium heat until crisp; reserve drippings. Drain bacon on a paper-towel-lined plate.
  4. Add mushrooms to the bacon drippings; saute over medium-high heat until soft, 5 minutes. Reduce heat to low and add onion, carrot, and celery. Cook until onion is translucent, about 5 minutes. Stir in flour and cook 1 minute.Add the sherry, scraping up any browned bits. Stir in broth.
  5. Put all in a large pot add the cooked wild rice, chicken, and thyme. Bring soup to a boil, reduce heat to medium-low, and simmer 10 minutes. Add milk, cream,and bacon; season with salt and pepper. Gently simmer soup, without allowing it to boil, until heated through.

 

 

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Chicken Sandwich

Dec 24, 2012 by

 

At times you have this leftover chicken or turkey and what are you going to do with that? Well how about making this sandwich.

Ingredients

Leftover chicken or turkey
sandwich bun
pickled vegetables ( I used pickled carrots and celery)
2 of English cucumber
mayo
sriracha (hot chili sauce)
cilantro

Instructions

Shred the chicken and warm it up in the skillet. Put some mayo and some sriracha on the bun. Add the warmed up chicken and top with the pickled vegetables and cucumber. Add a few sprigs of Cilantro.

Chicken Sandwich
 
Prep time
Cook time
Total time
 
Serves: 1
Ingredients
  • Leftover chicken or turkey
  • sandwich bun
  • pickled vegetables ( I used pickled carrots and celery)
  • 2 of English cucumber
  • mayo
  • sriracha (hot chili sauce)
  • cilantro
Instructions
  1. Shred the chicken and warm it up in the skillet. Put some mayo and some sriracha on the bun. Add the warmed up chicken and top with the pickled vegetables and cucumber. Add a few sprigs of Cilantro.

 

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Salisbury Steak

Dec 23, 2012 by

Salisbury Steak was named for James Henry Salisbury, a late 19th-century English physician who prescribed “the meat cure.” Salisbury said that eating beef three times a day could treat a variety of diseases and maintain health. He insisted that the beef come from disease-free animals and be made into chopped patties seasoned with Worcestershire sauce, horseradish or lemon juice. Years later, Salisbury Steak was the name given to an oval-shape ground beef patty, served with gravy and sprinkled with parsley. The Salisbury steak is often cited as an early example of what was soon to become “the hamburger.”

Ingredients

  • 1 can of French onion soup
  • 1 tray mushrooms
  • 1 tray of ground beef about 1 1/2 lb.
  • 1/2 cup of bread crumbs
  • 1 egg
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1/2 cup ketchup
  • 2 tbsp corn starch
  • 1 tsp Worcester sauce
  • 1/2 tsp mustard powder

Instructions

  1. Mix together 1/3 cup soup, ground beef, bread crumbs, egg, salt, and pepper
  2. Shape flat patties and brown in the skillet.
  3. Add the mushrooms, and the remaining soup, ketchup, Worcester sauce, and mustard. Simmer for about 30 min. To thicken the gravy dilute the cornstarch with a bit of water and add to the gravy.

Salisbury Steak
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • 1 can of French onion soup
  • 1 tray mushrooms
  • 1 tray of ground beef about 1½ lb.
  • ½ cup of bread crumbs
  • 1 egg
  • ½ tsp salt
  • ½ tsp ground pepper
  • ½ cup ketchup
  • 2 tbsp corn starch
  • 1 tsp Worcester sauce
  • ½ tsp mustard powder
Instructions
  1. Mix together ⅓ cup soup, ground beef, bread crumbs, egg, salt, and pepper
  2. Shape flat patties and brown in the skillet.
  3. Add the mushrooms, and the remaining soup, ketchup, Worcester sauce, and mustard. Simmer for about 30 min. To thicken the gravy dilute the cornstarch with a bit of water and add to the gravy.

 

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Fried Bologna Sandwich

Dec 23, 2012 by

Fried Egg Bologna Sandwich. It’s a typical Southern sandwich. Also called a poor man’s steak sandwich. It’s very easy to make, and delicious.

Ingredients

  • 2 slices of toasted bread
  • 1 slice of thick bologna
  • 1 slice of cheddar cheese
  • 1 egg
  • mayo

Instructions

  1. For this sandwich I use the cast iron skillet. Turn the stove on and put a small amount of grease in the skillet. Add the bologna and brown on one side. You will see a bubble in the middle cut that with a knife. Now add the egg to the skillet, when both are done turn the bologna and the egg over, and fry the bologna and egg. Spread the mayo on the bread. Add the fried bologna, then the cheese and last the fried egg. Top off with the other slice of toasted bread with mayo. And enjoy this simple sandwich from the South.

Fried Bologna Sandwich
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 slices of toasted bread
  • 1 slice of thick bologna
  • 1 slice of cheddar cheese
  • 1 egg
  • mayo
Instructions
  1. For this sandwich I use the cast iron skillet. Turn the stove on and put a small amount of grease in the skillet. Add the bologna and brown on one side. You will see a bubble in the middle cut that with a knife. Now add the egg to the skillet, when both are done turn the bologna and the egg over, and fry the bologna and egg. Spread the mayo on the bread. Add the fried bologna, then the cheese and last the fried egg. Top off with the other slice of toasted bread with mayo. And enjoy this simple sandwich from the South.

 

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Green Cabbage

Dec 9, 2012 by

Cabbage is a leafy green biennial, grown as an annual vegetable for its densely-leaved heads. Closely related to other cole crops such as broccoli, cauliflower and brussels sprouts. Cabbage heads generally range from 1 to 8 poundsand can be green, purple and white.

It is difficult to trace the exact history of cabbage, but it was most likely domesticated somewhere in Europe before 1000 BC. By the Middle Ages it was a prominent part of European cuisine, although savoys were not developed until the 16th century. Cabbage heads are generally picked during the first year of the plants’ life cycles, but those intended for seed are allowed to grow a second year, and must be kept separated from other cole crops to prevent cross pollination. Cabbage is prone to several nutrient deficiencies, as well as multiple pests, bacteria and fungal diseases.

Cabbages are prepared in many different ways for eating, although pickling, in dishes such as sauerkraut, is the most popular. Cabbage is a good source of beta-carotene, vitamin C and fiber.

Ingredients

  • 1 green cabbage
  • 1 small onion
  • 1 tbsp chicken base
  • 2 cups of water
  • 1 tsp celery seeds
  • 1/8 tsp red pepper flakes
  • fat back or bacon

Instructions

  1. If you use salt pork or you may call it fatback. You need to cook it separate in a pot of water, other wise the cabbage will be to salty. If you use regular bacon you can add it to the cabbage.
  2. Cut the green cabbage in 4 quarters and cut the core out.
  3. Cut the quarters in half again. Mince the onion and add the cabbage and onion to the water. Add the chicken base (if you don’t have that use a bouillon cube), celery seeds, and pepper flakes. After you cook the salt pork for about an half hour your cabbage should be tender by now. Take the salt pork out of the water and cut it up, add to the cabbage.

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Green Cabbage
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 green cabbage
  • 1 small onion
  • 1 tbsp chicken base
  • 2 cups of water
  • 1 tsp celery seeds
  • ⅛ tsp red pepper flakes
  • fat back or bacon
Instructions
  1. If you use salt pork or you may call it fatback. You need to cook it separate in a pot of water, other wise the cabbage will be to salty. If you use regular bacon you can add it to the cabbage.
  2. Cut the green cabbage in 4 quarters and cut the core out.
  3. Cut the quarters in half again. Mince the onion and add the cabbage and onion to the water. Add the chicken base (if you don't have that use a bouillon cube), celery seeds, and pepper flakes. After you cook the salt pork for about an half hour your cabbage should be tender by now. Take the salt pork out of the water and cut it up, add to the cabbage.

 

*Arrisje’s Recipe Card. Click on the pic, save to your hard drive and print as a 4×6 pic*

Green Cabbage Recipe Card

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