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CURRENT FEATURES
Ravishing Recipes
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AWESOME POT ROAST
(Southern Living)Heart Healthy Tuna Tacos
Serve them with black beans and warm chips. (And maybe an ice-cold Corona with lime…)
Marinade
(Per 1 and ½ pounds of tuna)
3 TBSP Tequila, Rum or Vodka
2 TBSP lime juice
2 tsp grated lime peel
1 piece minced ginger
2 cloves minced garlic
1 tsp salt
1 tsp sugar
½ tsp ground cumin
¼ tsp cinnamon
¼ tsp pepper
1 tsp oilPineapple Salsa
½ large fresh pineapple cut into chunks
½ medium red onion
¼-cup cilantro
1 TBSP lime juice
1 clove minced garlic
¼ tsp salt and pepper
1-3 tsp. minced jalapenosAfter marinating, grill tuna and slice for tacos. Place in corn or flour tortillas. Top with salsa. You could also set out some jack cheese and / or guacamole for the tacos and chips as well. Enjoy!
Artichoke Quiche
This recipe is from the "Colorado Cache Cookbook". Great for a brunch with the GIRLS!
Ingredients:
1 9-inch pastry shell, partially baked
2 6-ounce jars marinated artichokes
1 small onion, finely chopped
1 clove garlic, minced
4 large eggs
¼ cup dry bread crumbs
¼ teaspoon salt
½ pound sharp Cheddar cheese, grated (about 2 cups)
2 tablespoons finely chopped parsley
1/8 teaspoon pepper
1/8 teaspoon oregano
1/8 teaspoon Tabasco sauceDrain artichokes, reserving marinade. Saute onion and garlic in marinade for 5 minutes. In a large bowl, beat eggs. Add bread crumbs, salt, pepper, oregano, and Tabasco. Stir in cheese, parsley, artichokes, and onion mixture. Pour into partially baked pastry shell and bake at 325 degrees for 45 minutes.
Nana Linda Salsa
Courtesy of Melinda ParisiIngredients:
4 – 5 small or 2 – 3 large whole, canned jalapeños (Herdez or Embasa). You can add more or less jalapeños depending on how hot/mild you want your salsa.
Cilantro (approximately ½ a bushel, use as many of the leaves as possible.)
¾ of a Green Onion (I use mostly the leaves and a little bit of the “bulb”)
¾ tsp. Garlic Powder
¾ tsp. Salt
¾ tsp. Pepper
1 can (28 oz) whole peeled tomatoesMix the above ingredients in a blender. If you enjoy thicker salsa, put tomatoes in last and blend on a low speed (chop) for about 15 seconds. If you prefer thinner salsa, put tomatoes in first and blend on a higher speed (puree) for about 30 seconds. Makes approximately 6 cups.
Chicken Enchiladas
Courtesy of Fatima Curley3 chicken breast or 3 cans of canned chicken
2 cans of Cream of Chicken
3 cans of Green Enchilada Sauce
1 pkg of shredded Monterey Jack Cheese
1 pkg of Lrg Tortilla ShellsPre-heat oven to 350
If you're using chicken breast boil chicken until cooked white all the way through. The water will get gross but it doesn't affect the taste of the chicken. Once chicken is cooled shred chicken w/hands in a bowl. OPTION 2 - throw chicken from a can in a bowl.
In another bowl add 2 cans of Enchilada Sauce w/one can of cream of chicken. Add 1/2 of the sauce w/the chicken until chicken is completely covered w/sauce. If you need to add more Enchilada Sauce use your 3rd can. Scoop chicken mix in tortilla shell and wrap. You can also add cheese in the wrap too.
Place them in a baking dish and pour the rest of the sauce (with no chicken) on top of the enchiladas. Add cheese and cook for 30-35 minutes.
HOT SPINACH DIP
This recipe is from the Kimbell Art Museum Restaurant’s Chef.
It was sent in by Maia, and who says this is “VERY GOOD!” Serve with salsa and chips.1 cup chopped yellow onion
1 tablespoon canola oil
1 (14 ½ -ounce) can diced tomato, drained
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 tablespoon red wine vinegar
1 (8-ounce) package cream cheese, softened
2 cups (8 ounces) shredded Monterey Jack cheese
1 cup half and half
2 (4-ounce) cans whole green chiles, drained and diced
½ teaspoon ground cumin
Dash hot pepper sauce or cayenne pepper**
Salt to taste
Garlic powder, to taste****Maia recommends the cayenne pepper and adding garlic powder
Preheat oven to 350 degrees. Butter a 2 ½ quart ovenproof serving dish and set aside. In a 3-quart saucepan, cook onions in the canola oil for 5 minutes over medium heat, until they soften and begin to turn translucent. Stir in tomatoes and cook for about 5 minutes. Chop the spinach if it is at all stringy. Remove from heat and stir in spinach, vinegar, cream cheese, Monterey Jack cheese, half and half, chiles, cumin, and hot pepper sauce or cayenne. Season to taste with salt. Pour into the prepared ovenproof serving dish and bake for 15-20 minutes until hot and bubbly. This can be made up to one day in advance. If preparing ahead, re-heat the dip before serving. Yield 6 cups, serving 20-24.
Butternut Squash and Roasted Garlic Puree
(From Williams-Sonoma SOUP, Page 48.)Ingredients: 1 large or 2 small butternut squash, 20 cloves garlic, 4 tablespoons olive oil, ¼ cup water, 2 leeks, including tender green parts, finely chopped, 5 cups vegetable broth, fresh parsley or chives, salt and pepper
Directions: Preheat oven to 350 degrees. Cut squash lengthwise and remove seeds and any fibers. Carefully remove peel and cut into small slices 1 inch thick. In roasting pan, combine squash and cloves. Drizzle 2 tablespoons oil and toss until well coated. Roast 50-60 minutes, stirring occasionally, until squash and garlic are soft and golden. Add more water if squash begins to scorch. While squash / garlic is roasting, Heat remaining 2 tablespoons oil over medium heat. Add leeks and sauté until golden brown, 12-15 min. Set aside. In blender, in batches, combine roasted squash, garlic, and leeks with broth. Puree until very smooth. Transfer to a large saucepan and bring to a simmer over medium heat. Season to taste with salt and pepper. Ladle into warm bowls and garnish with parsley or chives. Serve immediately. Makes 4-6 servings.
**Note: I bought this cookbook at King Soopers for $11 and ALL the recipes look awesome. Lots of yummy soups for winter!Darn Good Chocolate Cake
1 Package devil’s food cake
1 Package (3.9 oz) chocolate instant pudding
4 large eggs
1 cup sour cream
½ cup warm water
½ cup vegetable oil
1 ½ cup chocolate chipsHeat oven to 350 degrees. Lightly grease 12 cup bundt pan and dust with flour. In large bowl, add cake mix, pudding, eggs, sour cream, warm water and oil. Blend well with electric mixer on low speed for one minute. Stop and scrape bowl down and increase speed to medium and best for 2-3 minutes more. Batter should look thick and well combined. Fold in chocolate chips –make sure they are evenly distributed. Pour in pan and bake for 45-50 minutes. Let cake cool for 20 minutes before removing from pan.
White Bean and Chicken Chili
From "Slow Cookers for Dummies"
This recipe makes 6 servings.Ingredients:
3 tbsps olive oil
2 boneless, skinless Chicken breasts
1 medium onion, chopped
4 cloves garlic, minced
1 medium jalapeno pepper, seeded and chopped
2 tsps ground cumin
2 tsps dried oregano
2 (15-oz) cans white kidney beans, drained and rinsed
3 cups chicken broth
1/2 cup minced cilantro leaves (optional)
2 cups shredded sharp cheddar cheese (optional)Lightly spray 4 to 6 quart slow cooker with vegatable oil cooking spray. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until no longer pink on outside, about 5-6 minutes. Remove and place in slow cooker. Add remaining 1 tablespoon of oil to skillet and cook onion, garlic, jalapeno pepper, oregano and cumin 7-8 minutes or until soft. Place in slow cooker. Add white kidney beans and broth. Stir to combine. Cover and cook on low heat setting 7-8 hours or until the chicken is very tender and shreds easily. Remove chicken from slow cooker and shred with fork. Return to slow cooker and stir to combine. Add salt to taste. To thicken chili, mash some of the beans against side of pot with back of a large mixing spoon. If desired, garnish with cheese and cilantro.
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