This is the cajun seasoning Aaron used for our crispy fish.
Ingredients
1 tsp. white pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground red pepper
1 tsp. paprika
1 tsp. black pepper
Tuesday, August 30, 2011
Applebee's Chicken Fajita Rollup
This is another Top Secret Restaurant recipe. Yummy.
Marinade Ingredients
2 cups water
1/3 cup soy sauce
3 tbsp sugar
2 tbsp salt
2 tbsp white vinegar
1 tbsp ground chipotle pepper or 1 1/2 tsp cayenne pepper
2 tsp hickory smoke flavoring
2 tsp paprika
2 tsp garlic powder
1 tsp onion powder
1 tsp ground black pepper
4 chicken breast fillets
Mexi-Ranch Dipping Sauce Ingredients
1/2 cup mayonnaise
2 tbsp minced onion
2 tbsp diced tomato
1 tbsp buttermilk
1 tbsp white vinegar
2 tsp minced fresh cilantro
1 tsp canned chopped mild green chiles
3/4 tsp paprika
1/2 tsp sugar
1/4 tsp salt
pinch dried dill weed
pinch ground cumin
pinch cayenne pepper
Pico de Gallo Ingredients
2 medium tomatoes, diced
1/3 cup diced red onion
1 jalapeno, seeded and diced
2 tsp lime juice
2 tsp minced fresh cilantro
1/4 tsp salt
1/4 tsp ground black pepper
4 large tortillas
1 cup shredded cheddar cheese
1 cup shreded Monterey Jack cheese
4 cups shredded iceberg lettuce
The chicken needs to marinate for 2 hours, so make the marinade first by combining the ingredients in a medium bowl. Stir well until the sugar has dissolved. Add four chicken breasts to marinade, cover and chill for 2 hours. Don't let the chicken marinate for much more than that or it could get tough.
While the chicken marinates, prepare the dipping sauce by combining the ingredients in a medium bowl. Stir well then cover and chill. This will allow all the flavors to develop nicely while parked in the fridge.
The pico de gallo will also develop nicely in the fridge. Combine all those ingredients, then cover and chill it as well.
When you're ready to make your roll-ups, preheat your grill to medium/high heat. Grill the chicken breasts for 4 to 7 minutes per side or until done.
Build each roll-up by first laying a large flour tortilla in a large skillet over low-heat. Sprinkle about 1/2 cup of the combined cheeses over the surface of the tortilla while it heats up in the pan. When the cheese begins to melt, remove the tortilla from the pan. Sprinkle about 1 cup of shredded lettuce in a strip across the center of the tortilla, followed by about 3 tbsp of pico de gallo. Slive one grilled chicken breast into bite size chunks and arrange the chicken on the lettuce. Fold the ends of the tortilla over the filling, then roll the tortilla from the bottom. Make a diagonal cut across the center of the roll-up and serve with a small dish of the dipping sauce on the side.
Marinade Ingredients
2 cups water
1/3 cup soy sauce
3 tbsp sugar
2 tbsp salt
2 tbsp white vinegar
1 tbsp ground chipotle pepper or 1 1/2 tsp cayenne pepper
2 tsp hickory smoke flavoring
2 tsp paprika
2 tsp garlic powder
1 tsp onion powder
1 tsp ground black pepper
4 chicken breast fillets
Mexi-Ranch Dipping Sauce Ingredients
1/2 cup mayonnaise
2 tbsp minced onion
2 tbsp diced tomato
1 tbsp buttermilk
1 tbsp white vinegar
2 tsp minced fresh cilantro
1 tsp canned chopped mild green chiles
3/4 tsp paprika
1/2 tsp sugar
1/4 tsp salt
pinch dried dill weed
pinch ground cumin
pinch cayenne pepper
Pico de Gallo Ingredients
2 medium tomatoes, diced
1/3 cup diced red onion
1 jalapeno, seeded and diced
2 tsp lime juice
2 tsp minced fresh cilantro
1/4 tsp salt
1/4 tsp ground black pepper
4 large tortillas
1 cup shredded cheddar cheese
1 cup shreded Monterey Jack cheese
4 cups shredded iceberg lettuce
The chicken needs to marinate for 2 hours, so make the marinade first by combining the ingredients in a medium bowl. Stir well until the sugar has dissolved. Add four chicken breasts to marinade, cover and chill for 2 hours. Don't let the chicken marinate for much more than that or it could get tough.
While the chicken marinates, prepare the dipping sauce by combining the ingredients in a medium bowl. Stir well then cover and chill. This will allow all the flavors to develop nicely while parked in the fridge.
The pico de gallo will also develop nicely in the fridge. Combine all those ingredients, then cover and chill it as well.
When you're ready to make your roll-ups, preheat your grill to medium/high heat. Grill the chicken breasts for 4 to 7 minutes per side or until done.
Build each roll-up by first laying a large flour tortilla in a large skillet over low-heat. Sprinkle about 1/2 cup of the combined cheeses over the surface of the tortilla while it heats up in the pan. When the cheese begins to melt, remove the tortilla from the pan. Sprinkle about 1 cup of shredded lettuce in a strip across the center of the tortilla, followed by about 3 tbsp of pico de gallo. Slive one grilled chicken breast into bite size chunks and arrange the chicken on the lettuce. Fold the ends of the tortilla over the filling, then roll the tortilla from the bottom. Make a diagonal cut across the center of the roll-up and serve with a small dish of the dipping sauce on the side.
I just poured dipping sauce right in mine. Super tasty!
Monday, August 29, 2011
Microwave Monkey Bread
My friend Valerie gave me this recipe, and it's been used a number of times in my household. It makes a perfect dessert for a breakfast for dinner type of evening.
Ingredients:
Topping:
1/4 cup butter
1/2 cup packed brown sugar
2 tbsp light corn syrup
2 tbsp whipping cream (I rarely have this around the house so I haven't ever used it.)
optional: 1/2 cup chopped pecans
Rolls:
2 tbsp butter, melted
1/3 cup packed brown sugar
1/2 tsp ground cinnamon
1 can pillsbury Grands! buttermilk biscuits (5 to 8) cut into quarters
In a 9" glass pie plate (or if you can't find it like me, a 9 x 9 square pan), plate 1/4 cup butter. microwave uncovered on high 40 to 60 seconds or until melted. Stir in remaining topping ingredients except pecans. Microwave uncovered on high 1 minute. Stir; sprinkle evenly with nuts.
In a small bowl, mix together 1/3 cup brown sugar and cinnamon. Dip biscuit quarters into the melted butter, then into cinnamon mixture to coat well. Arrange biscuits in circle over topping in pie plate, being careful to leave the center open. Microwave uncovered on high 4 to 6 minutes or until centers of the biscuits are no longer doughy. Cool in pan 30 seconds. Invert over serving plate (or in my case, a cookie sheet). Serve warm.
Ingredients:
Topping:
1/4 cup butter
1/2 cup packed brown sugar
2 tbsp light corn syrup
2 tbsp whipping cream (I rarely have this around the house so I haven't ever used it.)
optional: 1/2 cup chopped pecans
Rolls:
2 tbsp butter, melted
1/3 cup packed brown sugar
1/2 tsp ground cinnamon
1 can pillsbury Grands! buttermilk biscuits (5 to 8) cut into quarters
In a 9" glass pie plate (or if you can't find it like me, a 9 x 9 square pan), plate 1/4 cup butter. microwave uncovered on high 40 to 60 seconds or until melted. Stir in remaining topping ingredients except pecans. Microwave uncovered on high 1 minute. Stir; sprinkle evenly with nuts.
In a small bowl, mix together 1/3 cup brown sugar and cinnamon. Dip biscuit quarters into the melted butter, then into cinnamon mixture to coat well. Arrange biscuits in circle over topping in pie plate, being careful to leave the center open. Microwave uncovered on high 4 to 6 minutes or until centers of the biscuits are no longer doughy. Cool in pan 30 seconds. Invert over serving plate (or in my case, a cookie sheet). Serve warm.
Rice and Broccoli Timbales
This is a favorite of Ryan, my husband. I like it too. I think most normal kids would, but due to just plain stubbornness, mine take their two requisite bits and run away from the table.
Ingredients:
2 cups cooked rice (the original recipe calls for wild rice, but I use plain old white)
1 10-oz package chopped broccoli, cooked until tender-crisp and chopped into small pieces
1 tbsp chopped fresh or 1 tsp dried basil
1/4 tsp salt
3 oz cream cheese
2 tbsp grated Parmesan cheese
1 cup spaghetti or marinara sauce, heated
Directions:
Combine all ingredients except the marinara sauce in a bowl. Blend well.
Put a spoonful of marinara sauce on each plate and spread around. Spray a 10 oz custard cup with nonstick cooking spray. Press 3/4 cup mixture into cup; invert onto serving plate. Repeat with remaining mixture. If desired, pour remaining sauce over timbales. Sprinkle with additional Parmesan cheese if desired.
The last time we made this, we decided to entice the kids even more by shaping them with cookie cutters. It didn't work, but they looked good.
Ingredients:
2 cups cooked rice (the original recipe calls for wild rice, but I use plain old white)
1 10-oz package chopped broccoli, cooked until tender-crisp and chopped into small pieces
1 tbsp chopped fresh or 1 tsp dried basil
1/4 tsp salt
3 oz cream cheese
2 tbsp grated Parmesan cheese
1 cup spaghetti or marinara sauce, heated
Directions:
Combine all ingredients except the marinara sauce in a bowl. Blend well.
Put a spoonful of marinara sauce on each plate and spread around. Spray a 10 oz custard cup with nonstick cooking spray. Press 3/4 cup mixture into cup; invert onto serving plate. Repeat with remaining mixture. If desired, pour remaining sauce over timbales. Sprinkle with additional Parmesan cheese if desired.
The last time we made this, we decided to entice the kids even more by shaping them with cookie cutters. It didn't work, but they looked good.
Forming the timbale with a heart cookie cutter.
I have a new picture editing program and I turned these pictures in the program, but can't get them to show up that way. Sorry about that. But here is the heart for my daughter.
And the teddy bear for my son.
Saturday, July 16, 2011
Enchiladas v 2.0
So I've been revamping a bunch of old recipes. Just little tweaks here and there really. But I'm super excited about how it's coming out. This is one of the first ones I did and they still taste great! This is such a classic recipe. Here's the original. Now, I did roll these ones. You can check out the pic at the end. So, here's the revamped version.
Ingredients
1 tsp onion powder
1/8 tsp garlic powder
½ cup wheat flour
2 tbsp chili powder
1 ½ tsp salt
1 tsp oregano
4 cups hot water
2 beef bouillon
1 pound ground turkey
1 can kidney or black beans
½ pound grated cheddar cheese
10 flour tortillas
Combine first six ingredients. Add water. Stir (use a bouncer or whip). Add bouillon and cook over medium heat until it starts to thicken. Cook the ground beef while you are making the sauce. Drain and put in a bowl. Add the grated cheese to the ground beef, saving some to go on top. Dip tortillas in the sauce to soften, place on a plate and put a spoonful of the cheese/beef mixture near one side, spreading it out. Roll up and place in a 9x13 casserole dish. Pour remaining sauce over the rolled enchiladas. Bake at 350 for about 30 minutes and put the saved cheese on top. Return to the oven until the cheese is melted.
The beans add an surprising amount of spice to the enchiladas. They have quite a bit more kick than the normal recipe. And I just thought of another addition I'll do next time. Flaxseed. Look at me getting all healthy and sneaky. :)
Ingredients
1 tsp onion powder
1/8 tsp garlic powder
½ cup wheat flour
2 tbsp chili powder
1 ½ tsp salt
1 tsp oregano
4 cups hot water
2 beef bouillon
1 pound ground turkey
1 can kidney or black beans
½ pound grated cheddar cheese
10 flour tortillas
Combine first six ingredients. Add water. Stir (use a bouncer or whip). Add bouillon and cook over medium heat until it starts to thicken. Cook the ground beef while you are making the sauce. Drain and put in a bowl. Add the grated cheese to the ground beef, saving some to go on top. Dip tortillas in the sauce to soften, place on a plate and put a spoonful of the cheese/beef mixture near one side, spreading it out. Roll up and place in a 9x13 casserole dish. Pour remaining sauce over the rolled enchiladas. Bake at 350 for about 30 minutes and put the saved cheese on top. Return to the oven until the cheese is melted.
Second Annual Gingerbread Houses
These were our gingerbread houses from Christmas 2010. Emery's has a flat roof since she ate half of it while we were decorating. The kids had a blast. We used the royal icing from our other gingerbread house events.
Friday, May 27, 2011
Island Fries
This is another Top Secret Recipe from Island's Restaurant. They were mighty tasty. :)
Ingredients
2 medium russet potatoes
3-5 cups vegetable oil
3-5 cups peanut oil (We only had vegetable oil.)
Garlic/Onion Salt
1 tbsp garlic salt
1 tsp onion salt
1/4 tsp black pepper
Combine garlic salt, onion salt, and pepper in a small bowl. Slice potatoes with a slicer or mandoline set to 1/4-inch thick slices. Hold potato at a slight angle when slicing to produce fries that are about 2 to 3 inches in length. (I have a fry slicer, like one of those apple slicer/corers. It makes them pretty easily, if not a bit thicker.) Drop sliced potatoes into a bowl of water to rinse away starch. Pour out water, then fill bowl again. Pour out that water, then fill bowl again with water and add some ice. Let potatoes sit for 1 hour in the ice water.
Heat oils in fryer to 350 degrees. When the potatoes are done soaking, drain them, then pour them out onto a clean dish towel. Blot fries dry. When fries are dry drop about half into the hot oil and blanch for 2 to 3 minutes (fries should be soft in the center). Remove the fries onto a towel to cool. When all the fries are blanched, let them sit to cool for about 30 minutes. When fries are cool, fry them for a second time for 5 to 7 minutes or until fries are golden and crispy. Pour fries onto a rack or towels to drain. Toss fries with several pinches of the garlic/onion salt and serve hot.
Ingredients
2 medium russet potatoes
3-5 cups vegetable oil
3-5 cups peanut oil (We only had vegetable oil.)
Garlic/Onion Salt
1 tbsp garlic salt
1 tsp onion salt
1/4 tsp black pepper
Combine garlic salt, onion salt, and pepper in a small bowl. Slice potatoes with a slicer or mandoline set to 1/4-inch thick slices. Hold potato at a slight angle when slicing to produce fries that are about 2 to 3 inches in length. (I have a fry slicer, like one of those apple slicer/corers. It makes them pretty easily, if not a bit thicker.) Drop sliced potatoes into a bowl of water to rinse away starch. Pour out water, then fill bowl again. Pour out that water, then fill bowl again with water and add some ice. Let potatoes sit for 1 hour in the ice water.
Heat oils in fryer to 350 degrees. When the potatoes are done soaking, drain them, then pour them out onto a clean dish towel. Blot fries dry. When fries are dry drop about half into the hot oil and blanch for 2 to 3 minutes (fries should be soft in the center). Remove the fries onto a towel to cool. When all the fries are blanched, let them sit to cool for about 30 minutes. When fries are cool, fry them for a second time for 5 to 7 minutes or until fries are golden and crispy. Pour fries onto a rack or towels to drain. Toss fries with several pinches of the garlic/onion salt and serve hot.
These came out great. I didn't do all of the soaking for the precise times because I made these somewhat last minute. But they were really yummy.
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