A little background before I get to the actual recipe:
This recipe had been running around in my mind for a couple of days. That's actually how I make up most of my recipes. I hear voices. Yes, you read that right. I just seem to hear a voice telling me to put this and that and a bit of this together. I think it's the Holy Spirit, because I believe that the Holy Spirit cares about everything that has to do with us, and the Lord gives us all diverse talents, and I think He has everything to do with helping us develop and hone those talents. Some people are good at building things. Some are great seamstresses. Some are great writers. Some are great at getting things to grow. I like to cook, and I think people like to eat the things I make. I don't like using recipes. I only use recipes for desserts and cookies. Someday I'd like to make a recipe collection for each of my girls. I just thought these ingredients would taste great together. It's a little unusual! But be brave and try it.
A Disclaimer: Usually, when I make up a recipe, I never measure. Wait, what am I saying? I never measure anything anyway!! I have tried to be as exact as I can. I just usually eye things, so, as I said, these measurements are pretty close to exact.
Now on to the recipe!!
Cilantro Green Chile Chicken Salad
2 cans canned chicken breast, such as Kirkland Signature from Costco
1 can diced green chiles, drained
4 green onions, finely diced
1 tbsp finely chopped cilantro*
2 tbsp fresh lemon juice
1/2 tsp garlic powder
1/4 tsp cumin
1/2 tsp seasoning salt, such as Lawry's
2 C grated cheese
1 1/4 C sour cream
Place chicken in a large bowl. Add green chiles, green onions, cilantro, lemon juice, and seasonings. Stir this mixture well, until the chicken is broken up. Add cheese and sour cream. Stir until combined. Serve with tortilla chips.
*I buy a bunch of organic cilantro at the store and keep it in the fridge, wrapped in a paper towel. I use cilantro a lot! I love it chopped up in my salads, in taco soup and chili, and in my marinade for grilled chicken. I just tear off a very small handful and chop it, and that's roughly a tablespoon, after it's chopped.
Another way to use this: I spread about 1/4 of a cup of this chicken salad on a flour tortilla and rolled it up. I placed it on a cookie sheet and repeated until I had about 10-12 tortillass, and baked them at 375 for about 20-30 minutes. My husband went wild over these, and he doesn't even like cilantro. I had to force him to taste it, because I knew he'd like it. He's the type of person who eats to live, so he rarely really gets excited about food, although he does love my cookin'! He is still raving about these little babies. I sent a couple with him for lunch. You can cut them in half and use them for appetizers for football games, tailgate parties, baby showers, or bridal luncheons.
YUM!
Showing posts with label my recipes. Show all posts
Showing posts with label my recipes. Show all posts
Monday, August 2, 2010
Sunday, July 25, 2010
Late Recipe
Yikes!!
I apologize!
Here I am, trying to keep up the Blog, and promising recipes every Saturday, and I'm late!!
But wait......wait a second! I guess I get points for actually even posting a recipe, right???
Okay, without further shilly-shallying about, here it is!
Cinnamon Apple Buttermilk Pancakes with Apple Syrup
2 C flour
1/4 C brown sugar, firmly packed
1 tsp salt
1 tsp cinnamon
1 tbsp baking powder
2 C buttermilk* (or you can use 2 C regular milk and add 2 tbsp vinegar and let it sit for 10 minutes)
2 eggs
2 tbsp vanilla
1 C applesauce
3 tbsp oil
In a medium bowl, combine flour, brown sugar, salt, cinnamon, and baking powder. I use a whisk to stir the dry ingredients together. In a large bowl, place buttermilk* , eggs, vanilla, applesauce and oil. Whisk the wet ingredients together. Add dry ingredients gradually, stirring very well. Heat up your griddle, or, if you're using a skillet (GASP!) oil your skillet and heat it up. Place batter by 1/4 cupfuls on hot griddle or skillet. Cook on one side till pancake looks dry and bubbles appear. Turn over and cook thoroughly on other side. Keep warm in oven while you cook the whole batch. This batter mixture makes about 32 small pancakes. After all pancakes are cooked and warming in oven, make syrup:
Apple Syrup
2 1/4 C apple cider
1/4 C brown sugar
3 tbsp butter
pinch of cinnamon
2 tbsp cornstarch
In a small saucepan, combine 2 C apple cider (reserve the additional 1/4 C), brown sugar, butter, and cinnamon. Heat this mixture over medium high heat, bringing to a boil. While this is coming to the boil, in a very small bowl, combine reserved 1/4 C apple cider and 2 tbsp cornstarch. Whisk together. When mixture in pan comes to the boil, add cider/cornstarch mixture and bring back to the boil, boiling until thickened. Makes about 2 cups syrup.
Now, I know this looks like a lot of ingredients. But trust me! It's so so so easy!! The pancakes come together really fast! You can also combine the dry ingredients and keep them in an air tight container for busy mornings and just add the wet ingredients. That would save time too. I love our family size griddle, because I can cook 8 pancakes at a time, so it ends up taking hardly any time to cook these. I make our pancakes small because my kids like to dip theirs in syrup, and these are the perfect size!! They're also easy for tiny hands. And you've really got to make the syrup too! It makes these pancakes special and tasty.
Hope you like these as much as my kids do!!
I apologize!
Here I am, trying to keep up the Blog, and promising recipes every Saturday, and I'm late!!
But wait......wait a second! I guess I get points for actually even posting a recipe, right???
Okay, without further shilly-shallying about, here it is!
Cinnamon Apple Buttermilk Pancakes with Apple Syrup
2 C flour
1/4 C brown sugar, firmly packed
1 tsp salt
1 tsp cinnamon
1 tbsp baking powder
2 C buttermilk* (or you can use 2 C regular milk and add 2 tbsp vinegar and let it sit for 10 minutes)
2 eggs
2 tbsp vanilla
1 C applesauce
3 tbsp oil
In a medium bowl, combine flour, brown sugar, salt, cinnamon, and baking powder. I use a whisk to stir the dry ingredients together. In a large bowl, place buttermilk* , eggs, vanilla, applesauce and oil. Whisk the wet ingredients together. Add dry ingredients gradually, stirring very well. Heat up your griddle, or, if you're using a skillet (GASP!) oil your skillet and heat it up. Place batter by 1/4 cupfuls on hot griddle or skillet. Cook on one side till pancake looks dry and bubbles appear. Turn over and cook thoroughly on other side. Keep warm in oven while you cook the whole batch. This batter mixture makes about 32 small pancakes. After all pancakes are cooked and warming in oven, make syrup:
Apple Syrup
2 1/4 C apple cider
1/4 C brown sugar
3 tbsp butter
pinch of cinnamon
2 tbsp cornstarch
In a small saucepan, combine 2 C apple cider (reserve the additional 1/4 C), brown sugar, butter, and cinnamon. Heat this mixture over medium high heat, bringing to a boil. While this is coming to the boil, in a very small bowl, combine reserved 1/4 C apple cider and 2 tbsp cornstarch. Whisk together. When mixture in pan comes to the boil, add cider/cornstarch mixture and bring back to the boil, boiling until thickened. Makes about 2 cups syrup.
Now, I know this looks like a lot of ingredients. But trust me! It's so so so easy!! The pancakes come together really fast! You can also combine the dry ingredients and keep them in an air tight container for busy mornings and just add the wet ingredients. That would save time too. I love our family size griddle, because I can cook 8 pancakes at a time, so it ends up taking hardly any time to cook these. I make our pancakes small because my kids like to dip theirs in syrup, and these are the perfect size!! They're also easy for tiny hands. And you've really got to make the syrup too! It makes these pancakes special and tasty.
Hope you like these as much as my kids do!!
Saturday, July 17, 2010
A Recipe
My Sauteed Mushrooms and Onions
2 lbs sliced fresh button mushrooms
1 sliced sweet white onion, such as Walla Walla or Vidalia
1 stick of butter
1/3 C wine, such as Reisling or White Zinfandel
1-2 tsp salt
In a skillet, melt the butter. When butter is melted, add mushrooms and onions. Saute for about 5 minutes. After about 5 minutes, add wine and salt to pan. Saute this mixture till mushrooms are cooked and onions are soft, about 12 minutes or so.
This saute is so yummy over steak of any kind. We had it last night on cube steak and mashed baby reds with parmesan cheese, and a side of fresh-from-the-produce-stand steamed broccoli. To tell the truth, I have no idea how long to saute this! I just eye it while it's cooking, and when it looks done, it's done.
I also realize that pictures of the process and finished product would be desired. I promise I'll have pics of my next recipe. I really like how The Pioneer Woman lays out her recipes on her blog. Fantastic.
Alas, The Pioneer Woman I am NOT. But I will try.
Try this and let me know how you like it.
Next Saturday's recipe: Apple Pancakes with Warm Apple Syrup. Stay tuned.
2 lbs sliced fresh button mushrooms
1 sliced sweet white onion, such as Walla Walla or Vidalia
1 stick of butter
1/3 C wine, such as Reisling or White Zinfandel
1-2 tsp salt
In a skillet, melt the butter. When butter is melted, add mushrooms and onions. Saute for about 5 minutes. After about 5 minutes, add wine and salt to pan. Saute this mixture till mushrooms are cooked and onions are soft, about 12 minutes or so.
This saute is so yummy over steak of any kind. We had it last night on cube steak and mashed baby reds with parmesan cheese, and a side of fresh-from-the-produce-stand steamed broccoli. To tell the truth, I have no idea how long to saute this! I just eye it while it's cooking, and when it looks done, it's done.
I also realize that pictures of the process and finished product would be desired. I promise I'll have pics of my next recipe. I really like how The Pioneer Woman lays out her recipes on her blog. Fantastic.
Alas, The Pioneer Woman I am NOT. But I will try.
Try this and let me know how you like it.
Next Saturday's recipe: Apple Pancakes with Warm Apple Syrup. Stay tuned.
Tuesday, November 24, 2009
Bread
I'm breaking down and posting my bread recipe.
I was terrified of yeast breads for many, many a year. I had never come across a recipe that took less than three hours for good bread.
Until about a year and a half ago. I found a recipe on accident and thought it sounded pretty easy. I adapted it and embellished it a bit.......
It was SO easy! It blew me away with how easy it was and how few ingredients it called for. Not only was it easy and cheap, but it was so quick!
So, because I love you all so much, and because I want to spread the loooove to ya'll......
Here's the recipe!
Easy Bread
2 1/2 cups hot water (I just use the hot faucet water; let it get really hot!)
1 TBSP plus 1/2 tsp yeast
2 C whole wheat flour
Place the water in a large bowl. Sprinkle yeast on top of the water. Add the two cups of flour and gently stir until the flour is wet. Don't stir it to death! Let this sit for 20 minutes. It will foam up and bubble. While it sits, grease two loaf pans and get the next ingredients ready......
1/3 C brown sugar or honey
1/3 C olive oil
2 tsp salt
5-6 C wheat flour
Preheat oven to 200 degrees. Add the sugar or honey, oil and salt to the bubbly flour mixture. Gradually add the flour, one cup at a time and stir gently. Keep adding the flour and stirring until the dough looks a bit dry and comes away from the sides of the bowl. On the surface where you will knead the flour, generously sprinkle extra flour. I knead my bread on a large cutting board surface. Any surface will work, as long as you have a cup of flour next to you that you can sprinkle on your surface as you knead. Dump the dough out on your floured surface. Sprinkle more flour onto the dough. Knead dough for about 6-10 minutes, until the dough is soft and smooth, making sure to sprinkle flour onto your surface so that the dough does not stick. Cut dough in half. Shape into two loaves. Place dough into your greased loaf pans. Place in preheated oven. Let rise for about 15 minutes, or until dough is about an inch above the top of your pans. Turn oven up to 350 degrees. Bake loaves for 25 minutes.
That's IT!!!
Easy cheesy!
Try it and let me know how you like it. You can combine white flour and wheat flour too. This makes beautiful mini loaves too, to give as gifts. You can brush your crusts with butter after they come out of the oven to give it a nice shiny look and make the crust really soft. Believe me when I say that if I can make this bread, anybody can!
I was terrified of yeast breads for many, many a year. I had never come across a recipe that took less than three hours for good bread.
Until about a year and a half ago. I found a recipe on accident and thought it sounded pretty easy. I adapted it and embellished it a bit.......
It was SO easy! It blew me away with how easy it was and how few ingredients it called for. Not only was it easy and cheap, but it was so quick!
So, because I love you all so much, and because I want to spread the loooove to ya'll......
Here's the recipe!
Easy Bread
2 1/2 cups hot water (I just use the hot faucet water; let it get really hot!)
1 TBSP plus 1/2 tsp yeast
2 C whole wheat flour
Place the water in a large bowl. Sprinkle yeast on top of the water. Add the two cups of flour and gently stir until the flour is wet. Don't stir it to death! Let this sit for 20 minutes. It will foam up and bubble. While it sits, grease two loaf pans and get the next ingredients ready......
1/3 C brown sugar or honey
1/3 C olive oil
2 tsp salt
5-6 C wheat flour
Preheat oven to 200 degrees. Add the sugar or honey, oil and salt to the bubbly flour mixture. Gradually add the flour, one cup at a time and stir gently. Keep adding the flour and stirring until the dough looks a bit dry and comes away from the sides of the bowl. On the surface where you will knead the flour, generously sprinkle extra flour. I knead my bread on a large cutting board surface. Any surface will work, as long as you have a cup of flour next to you that you can sprinkle on your surface as you knead. Dump the dough out on your floured surface. Sprinkle more flour onto the dough. Knead dough for about 6-10 minutes, until the dough is soft and smooth, making sure to sprinkle flour onto your surface so that the dough does not stick. Cut dough in half. Shape into two loaves. Place dough into your greased loaf pans. Place in preheated oven. Let rise for about 15 minutes, or until dough is about an inch above the top of your pans. Turn oven up to 350 degrees. Bake loaves for 25 minutes.
That's IT!!!
Easy cheesy!
Try it and let me know how you like it. You can combine white flour and wheat flour too. This makes beautiful mini loaves too, to give as gifts. You can brush your crusts with butter after they come out of the oven to give it a nice shiny look and make the crust really soft. Believe me when I say that if I can make this bread, anybody can!
Tuesday, August 18, 2009
Tasty Tuesday
Here's a recipe I think you guys will really like.
I know, I said I was going to post regularly.
I also said I was going to post recipes regularly.
Well, I haven't.
I guess you could say my brain is constipated!
Anyway, let's get on with the recipe, shall we??
This is my favorite marinade. It's great on chicken especially. I like to grill the chicken on my family size Lean Mean Grilling Machine, or the outdoor grill....
Awesome Asian Marinade
1 C soy sauce
1/3 C brown sugar
1/4 C fresh lime juice
4 garlic cloves, peeled and squished
1/2 C white wine or zinfandel
2 Tbsp creamy peanut butter
4 Tbsp olive oil
6 chicken breasts or steaks.
Combine all ingredients in a bowl with tall sides. Whisk together well. Place meat into a resealable plastic bag. Pour marinade over meat. This is best when the meat marinates overnight. Drain and discard marinade. Grill meat till done and juices run clear or till steaks are desired doneness.
I love to serve this with brown rice. Sometimes I save some of the marinade out before I pour it over the meat and warm it so that we can drizzle it over the rice.
Copyright 2005 leeswords
I know, I said I was going to post regularly.
I also said I was going to post recipes regularly.
Well, I haven't.
I guess you could say my brain is constipated!
Anyway, let's get on with the recipe, shall we??
This is my favorite marinade. It's great on chicken especially. I like to grill the chicken on my family size Lean Mean Grilling Machine, or the outdoor grill....
Awesome Asian Marinade
1 C soy sauce
1/3 C brown sugar
1/4 C fresh lime juice
4 garlic cloves, peeled and squished
1/2 C white wine or zinfandel
2 Tbsp creamy peanut butter
4 Tbsp olive oil
6 chicken breasts or steaks.
Combine all ingredients in a bowl with tall sides. Whisk together well. Place meat into a resealable plastic bag. Pour marinade over meat. This is best when the meat marinates overnight. Drain and discard marinade. Grill meat till done and juices run clear or till steaks are desired doneness.
I love to serve this with brown rice. Sometimes I save some of the marinade out before I pour it over the meat and warm it so that we can drizzle it over the rice.
Copyright 2005 leeswords
Friday, July 24, 2009
A Recipe for Y'all
Okay, today is the Inaugural Day for my recipe posts!
I thought I'd give you some of my recipes that I've created. I love throwing together my own recipes. By posting them here, it will force me to think up some really catchy names for them! Try this one out and let me know how you like it!
Green Chili Toasts
These taste really great with taco soup!
1 1/2 cups mayonnaise (don't use low fat or fat free, yuck!)
1 can chopped green chilis
2 tsps garlic powder, or 1 smashed garlic clove
1/2 cup parmesan cheese
1 1/2 cups shredded cheese
Bread slices or round toasts
Preheat oven to 400 degrees. Combine first 4 ingredients in small mixing bowl. Mix very well. You can adjust the garlic to your taste, but we like this with lots of garlic. Line a baking sheet with foil. Spread each piece of bread with a generous amount of the mayo mixture. Lay on baking sheet and bake in oven for about 10-12 minutes, or until golden brown and bubbly.
Some side notes on this recipe:
This recipe was created on the fly when we were invited somewhere and I had nothing to bring. I looked in my pantry and found all of this stuff, threw it together, and was sure everyone would hate it! I was scared to tell anyone that I had made them! We took it to our gathering and everyone loved it. I came home with an empty plate, much to my utter surprise! I usually get the round bread slices on the day old bread rack at our Fred Meyer or Kroger. If you can't find round bread slices, just get a baguette and slice it yourself, or use French bread. Play around with the shredded cheese too. Pepper jack would be good if you were going to serve these with taco soup. Sharp cheddar is good if you were to serve these with wine.
Copyright 2006 leeswords
I thought I'd give you some of my recipes that I've created. I love throwing together my own recipes. By posting them here, it will force me to think up some really catchy names for them! Try this one out and let me know how you like it!
Green Chili Toasts
These taste really great with taco soup!
1 1/2 cups mayonnaise (don't use low fat or fat free, yuck!)
1 can chopped green chilis
2 tsps garlic powder, or 1 smashed garlic clove
1/2 cup parmesan cheese
1 1/2 cups shredded cheese
Bread slices or round toasts
Preheat oven to 400 degrees. Combine first 4 ingredients in small mixing bowl. Mix very well. You can adjust the garlic to your taste, but we like this with lots of garlic. Line a baking sheet with foil. Spread each piece of bread with a generous amount of the mayo mixture. Lay on baking sheet and bake in oven for about 10-12 minutes, or until golden brown and bubbly.
Some side notes on this recipe:
This recipe was created on the fly when we were invited somewhere and I had nothing to bring. I looked in my pantry and found all of this stuff, threw it together, and was sure everyone would hate it! I was scared to tell anyone that I had made them! We took it to our gathering and everyone loved it. I came home with an empty plate, much to my utter surprise! I usually get the round bread slices on the day old bread rack at our Fred Meyer or Kroger. If you can't find round bread slices, just get a baguette and slice it yourself, or use French bread. Play around with the shredded cheese too. Pepper jack would be good if you were going to serve these with taco soup. Sharp cheddar is good if you were to serve these with wine.
Copyright 2006 leeswords
Sunday, July 6, 2008
A Recipe Post!
I decided to do a weekly recipe post.
If you gals want me to do this, just let me know in your comments.....
Cause I've got TONS of recipes! A few are from cookbooks, but most of them are original. Before you get all impressed and thinkin' I'm a chef, let me tell you WHY I have so many original recipes:
Because I am challenged to understand recipes from a cookbook!
Honestly. I can read the recipe 5 times and still go "Huh?" (Incidentally, I do this with manuals and instructions too. I am not remotely like Angel, who loves manuals!!!! LOL!)
As I read a recipe, I catch myself going, hmmm, that doesn't sound like it would taste good with that, why don't we try this instead? Or how about adding this and that to this to get this?? Or, I just get an idea of what would taste even better and start all over from scratch!
I'm weird! I get ideas whenever I read recipes......and then I try the ideas.....
Most of my recipes do not have meausurements. For my recipe posts, I have tried to be as accurate as possible. And I will admit, for all of you to see, that trying to get a recipe from me is like trying to find the lost city of Atlantis. I'm pretty secretive with my recipes, for a couple of reasons. One, I love to bless my friends and family with something that is my own, cooked from scratch, and to see their faces and hear their joy when they eat it! And two, most of the time I have no idea of the measurements of ingredients that go into my recipes!
I used to have a cooking business, in which I had a list of dishes that the client would choose from. I'd give the client a shopping list and they'd go to the grocery store, get everything on the list, and bring it to my house. Then, I'd cook the dishes and freeze them, and they'd pick them up. I used all of my own recipes. I'm not doing that now, due to being busy with my family, but I still have it on the back burner for a future time. My sister in law is a self professed terrible cook, and she and her boyfriend eat out constantly, and I have offered to come into her home and put some dishes in the freezer for them, but alas, they haven't taken me up on the offer!
I do own cookbooks, but I read them for fun and inspiration, not to learn a new thing.
I told you I was weird, Marsha!!!
So, without further shilly shallying, here's my first recipe!
Creamy Chicken Divine:
6 boneless, skinless chicken breast
1 can cream of chicken soup
1 cup sour cream
1 TBSP yellow mustard
3 TBSP teriyaki sauce
1 bunch of green onions, chopped
1 C shredded cheese
Preheat oven to 350 degrees. Place chicken in a greased baking dish (you know the size). Combine next 6 ingredients in large bowl. Pour over chicken. Bake at 350 for 45 minutes, or until chicken juices run clear when pricked with fork. Makes 6 servings. Sauce is GREAT over mashed potatoes!
This recipe is original and copyrighted under Digby's Delectables 2000
If you gals want me to do this, just let me know in your comments.....
Cause I've got TONS of recipes! A few are from cookbooks, but most of them are original. Before you get all impressed and thinkin' I'm a chef, let me tell you WHY I have so many original recipes:
Because I am challenged to understand recipes from a cookbook!
Honestly. I can read the recipe 5 times and still go "Huh?" (Incidentally, I do this with manuals and instructions too. I am not remotely like Angel, who loves manuals!!!! LOL!)
As I read a recipe, I catch myself going, hmmm, that doesn't sound like it would taste good with that, why don't we try this instead? Or how about adding this and that to this to get this?? Or, I just get an idea of what would taste even better and start all over from scratch!
I'm weird! I get ideas whenever I read recipes......and then I try the ideas.....
Most of my recipes do not have meausurements. For my recipe posts, I have tried to be as accurate as possible. And I will admit, for all of you to see, that trying to get a recipe from me is like trying to find the lost city of Atlantis. I'm pretty secretive with my recipes, for a couple of reasons. One, I love to bless my friends and family with something that is my own, cooked from scratch, and to see their faces and hear their joy when they eat it! And two, most of the time I have no idea of the measurements of ingredients that go into my recipes!
I used to have a cooking business, in which I had a list of dishes that the client would choose from. I'd give the client a shopping list and they'd go to the grocery store, get everything on the list, and bring it to my house. Then, I'd cook the dishes and freeze them, and they'd pick them up. I used all of my own recipes. I'm not doing that now, due to being busy with my family, but I still have it on the back burner for a future time. My sister in law is a self professed terrible cook, and she and her boyfriend eat out constantly, and I have offered to come into her home and put some dishes in the freezer for them, but alas, they haven't taken me up on the offer!
I do own cookbooks, but I read them for fun and inspiration, not to learn a new thing.
I told you I was weird, Marsha!!!
So, without further shilly shallying, here's my first recipe!
Creamy Chicken Divine:
6 boneless, skinless chicken breast
1 can cream of chicken soup
1 cup sour cream
1 TBSP yellow mustard
3 TBSP teriyaki sauce
1 bunch of green onions, chopped
1 C shredded cheese
Preheat oven to 350 degrees. Place chicken in a greased baking dish (you know the size). Combine next 6 ingredients in large bowl. Pour over chicken. Bake at 350 for 45 minutes, or until chicken juices run clear when pricked with fork. Makes 6 servings. Sauce is GREAT over mashed potatoes!
This recipe is original and copyrighted under Digby's Delectables 2000
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