On The Go: Spicy Bean and Rice Burrito! :)

I absolutely love Southwestern Tex-Mex food like so many other people do, and this burrito is the easiest way to have a quick hot burrito for lunch for a fraction of what it would cost to go to a fast food restaurant during your lunch hour, plus it takes only a few minutes to put together.  You will need access to a microwave, but other than that, you can easily pack it up at home and heat it up for a minute or so during lunch giving you an inexpensive, tasty, satisfying and filling (meatless as well) hot meal.  =D

Here is what you will need to buy and do beforehand;

1 can Ranch Style beans (15 - 19 ounces depending on the brand)  "La Sierra" brand is 19 ounces, "Ranch Style" brand is 15 ounces.
1/2 of a Long Hot pepper, diced
1 cup filtered water
1 teaspoon "Superior Touch Better Than Bouillon" chicken base
1 cup Minute Rice
1 handful of sharp cheddar cheese
Taco size flour tortillas or corn tortillas

This recipe makes about 8 small burritos depending on how much you fill in each tortilla and reheats well.

In a small pan pour one cup of filtered water and place on the burner of your stove top.  Add 1 teaspoon "Better Than Bouillon" chicken base to the water and bring it to a rapid boil.  As soon as the water boils pour in the Minute Rice and stir once with a fork, turn off the heat or move to a cooled spot, then put on the fitted lid so rice can absorb the chicken broth water.

In another small pan, add your Ranch Style beans and the diced hot pepper bringing it to a boil then reducing to a simmer with a lid on the pan, allowing the peppers to infuse their flavors.   Simmer for about 2 minutes and remove from heating element.

It takes about 10 minutes or so for the Minute Rice to absorb the chicken broth but once there is no liquid in the bottom of pan under the rice then you can combine the hot beans with the rice blending them together.  At this point you can allow to cool and then store in the fridge for the next day, or go ahead and make you a burrito!

To make your burrito, you first must heat up the bean and rice mixture, if it is not hot already.  Heat about a cup full in a microwavable dish for about a minute.  Put a flour tortilla on a paper towel and heat for about 10 seconds.  Take the bean and rice mixture and put on the flour tortilla and add the shredded cheese.  Microwave for another 10 seconds or until cheese melts.  Garnish with whatever else you like as well.

There ya go!  It's tasty and fast, easy to prepare, and it didn't cost you $5 dollars to make a whole pot full!  ;)

Quick and Easy Stuffed Jalapeno Boats (appetizer)

 These sure are delicious, I am telling ya!  I tested them out on Glenn and he LOVED them.  I even used some jalapenos that were turning red but beware, they are much hotter when they turn!

Also, another tip;  be sure to wear gloves when you handle the peppers!  If you make contact with the raw pepper once you have cut it open, scrub your hands well in a bowl of 2 tablespoons of baking soda and a cup of water.  ;)

Bon Appétit!  =D

Ingredients
    •    6 ounces cream cheese, softened
    •    1/2 cup sharp cheddar, finely shredded
    •    1 teaspoon Cajun seasoning
    •    6 or 8 jalapeno peppers
   
Cooking Directions
    1.    Preheat oven to 350 degrees
    2.    In a small mixing bowl combine cream cheese, cheddar cheese, Cajun powder and blend well with a fork.
    3.    Slice jalapeno peppers in half lengthwise and remove seeds and innards
    4.    Fill each pepper slice with ½ ounce each of cream cheese mixture
    5.    Bake in a Pyrex or ceramic baking dish, that has been lightly sprayed with oil, for 20 minutes and serve!

Japanese Curly Noodles with Vegetables and Chicken

My kids loved Ramen noodles growing up.  We usually kept them as a backup for when I needed a break from cooking or for a quick hot lunch, but there comes a time when the whole "instant" thing needs to be for desperate moments of starvation or necessity and that's it.  The Japanese Curly Noodles are about the same as the Ramen, except you will be adding real ingredients instead of using a "flavor packet".  So I hope all my children and my followers will try this recipe I tweaked from researching recipes using curly noodles.  I think y'all will love it. :D

Ingredients:

2 Tablespoons Sesame oil
4 strips of Tyson boneless chicken breast tenderloins, (not breaded)
2 large cloves garlic or 4 small cloves minced
1 cup fresh snow peas washed and ends clipped
2 cups button mushrooms
1/2 cup fresh green onion
1 package Japanese Curly Noodles (5 ounces)
1 teaspoon sea salt
1/4 teaspoon red pepper flakes
1 Tablespoon Soy Sauce
2 teaspoons Better Than Bouillon chicken base

In a large skillet or wok add your sesame oil and heat to medium/low and cook the chicken tenders until the meat is white inside and thoroughly cooked.  Remove the chicken and pull the meat apart or dice into small pieces.  If needed add more sesame oil to the same skillet then throw in the minced garlic allowing it to simmer quickly in the oil for only a few seconds then add the mushrooms.  Allow to simmer stirring for about a minute coating the mushrooms with the oil.  Add the soy sauce, the Better Than Bouillon chicken base, red pepper flakes and green onion, stirring together as you continue cooking the mushrooms and green onion.

Meanwhile, in a separate medium size saucepan, heat enough water to cover both sections of curly noodles and add 1 teaspoon of sea salt to the water.  Once the water begins to rapidly boil, add the noodles and start breaking them up.  Be careful not to over cook the noodles ... they cook in just about 5 minutes.  Drain and rinse as directed, and set aside. 

To the skillet add the fresh snow peas stir frying them for about 2 minutes or until hot.  Add the Japanese noodles blending them in with your veggie and chicken mixture.

Bon Appétit!

Turkey Taco Salad with Beans ~

When I cook my ground turkey for taco salad I make a couple of pounds at a time so I have leftovers to make nachos or have tacos the next day.  I buy the seasoning mix in the commercial size containers at BJ's, where they carry the McCormick's brand of seasonings, but if you don't shop at BJ's you can buy the McCormick's Taco Seasoning that comes in the packets.  Take note of the amount of ground beef/turkey you will need per packet.  Also this salad is great to serve as a salad buffet allowing each individual to make their own.  :D

This is what you will need:

2 pounds of ground turkey meat, (This will make 8 to 10 salads or save some for next day nachos!)
Whatever it calls for on the packet of McCormick's Taco Seasoning
3/4 cup water per every packet of seasoning
1 can for every two pounds of meat, Dark Red Kidney Beans
Your favorite brand of Tortilla Chips placed in the bottom of a rimmed bowl
Torn pieces of lettuce for each bowl of salad placed on top of the Tortilla Chips

Have all your garnishes chopped and in serving bowls, before the meat is done, allowing the salads to be made by each individual depending on what garnishes they like. 

Cucumber quartered and sliced
Fresh green onion, chopped
Red onion, chopped
Celery stalks, chopped
Fresh Cow horn pepper, chopped (these are hot and optional!)
Cheddar or Mexican shredded cheese
Black Olives, sliced
Your favorite Salsa
Sour Cream
Guacamole

In a large non-stick skillet put your ground turkey meat and chop it up well as you simmer it on medium low.  Turkey cooks fast so watch the heat and adjust accordingly.  After browning meat, drain all excess fat off the meat and add the Taco seasoning and the water.  Allow this to cook for about 10 minutes then add your beans and stir.  Simmer on low until all water has been absorbed.

Now build your Taco salad!  You should already have chips and a handful of torn pieces of lettuce in each bowl ready for the meat and garnishes of your choice.  After I place chips and lettuce in the bowls, I add the celery, then red onion, cucumber, cow horn peppers, black olives, green onion, then once the meat and beans are cooked, add a serving spoonful to the top and sprinkle the cheese over the meat.  This salad does not have a particular dressing because the salsa and sour cream serve as the dressing.  Add salsa then sour cream and guacamole if you like.    ~Enjoy~

My Very Traditional Deviled Eggs~

Deviled eggs are a great side dish to know how to make and you can whip them up to take to any "Bring your own dish" party, serve them along with your Christmas Ham. or have as an appetizer.  Here is my recipe that my mother showed me how to make many years ago.

Deviled Eggs

First you need to figure out how many people you are going to need to make eggs for allowing at least 2 prepared deviled eggs per person and place the raw eggs in pot large enough so they each can sit on the bottom without stacking them.  Fill with water to cover and bring to a rolling boil.  Turn the heat off and place the lid on the pot.  Allow eggs to sit for about 20 minutes.  Take the pot of eggs and drain the hot water off and add cold water to cover eggs.  Let sit till they are cool enough to handle easily for peeling.

Once the eggs are peeled cut each egg in half removing the yolk with a spoon and putting them into a medium size bowl, then place each egg white half in a Tupperware container made for deviled eggs or on a platter lined with a paper towel so they don't slip around. 

After cutting up all the eggs, use a dinner fork to crumble the cooked egg yolk and start by adding your Sweet Pickle Relish (Mt. Olive brand, but not the sugarless!). 

To a dozen cooked eggs I use about a tablespoon of relish.  Mix the relish in to make sure there is enough but not too much to over power.  Next, add a little French's Yellow Mustard.  If you only make a dozen then you don't want to use about a teaspoon of mustard.  Next add the mayonnaise.  Don't add too much or the cooked yolk mixture will be too soggy.  Start with a tablespoon and keep adding little by little until you get  a thick but creamy consistency.  Then add your salt and pepper to TASTE.  Yes, do taste a small bit to make sure it has enough salt, pepper and balanced flavors. 

Fill each egg white half with a spoonful of the yolk mixture pressing it with the back side of a fork and then garnishing with paprika and cayenne (I usually do half with cayenne and half without.)

That's it!  Refrigerate and serve chilled on a Deviled Egg dish.

Throw Together - Chicken Fajitas :D

As for my comment below this recipe, I am happy to say I have experimented with the seasonings and measured the amounts of dry ingredients that replicated the flavor I was so fond of when I used McCormick's Fajita seasoning in the BOTTLE, not the paper package.  There is a big difference in the two products.  The paper package one has chili powder in it, which I don't care for in my fajitas .... leave that for your chili NOT your Fajitas. ;-)  Surprisingly though, you may just have all the ingredients on hand in your pantry except for maybe a fresh lime.

 Here's how you make them.

This recipe makes about 8 small Fajitas or 4 large depending on what size flour tortilla you use.

 Put all the dry seasonings into a small bowl before preparing chicken:

1 Tablespoon Onion Powder
2 teaspoon Garlic Powder
2 teaspoon Cumin
1 Tablespoon dried oregano
1 teaspoon Sea Salt (I go light on salt so add to taste)
1/2 teaspoon cracked black pepper
1/4 teaspoon Turbinado (unrefined sugar cane)

You will also need:
2-4 medium fresh Cuban Oregano leaves  (you can find these plants at your local plant shop)
3 good size cloves of garlic minced
1 nice juicy lime

Start with:
8 frozen (non-breaded) chicken tenders
1 Tablespoon EVOO (extra virgin olive oil)
Some of the seasoning mixture in bowl

Using a nonstick 10 inch skillet, add your EVOO and heat to medium as you place your chicken in the pan then turn the heat down to simmer.  Cook the chicken on low so as to allow for thawing and turn as soon as the meat is white on the bottom.  Once turned, sprinkle with your fingers, enough of the dry Fajita seasoning to cover each piece of chicken and allow to simmer.  Use half the lime on the chicken and save the other half to put on the vegetables.

While chicken is simmering prepare these ingredients:

1 large green bell pepper, washed, sliced in half, top and seeds cleared out, then cut in long slices.
1 large yellow onion, ends and skin removed then sliced in rings cut in half.
Mince the Cuban Oregano

You will also need:

2 Tablespoons EVOO
1 Tablespoon Fajita seasoning or whatever is left in your bowl of dry seasoning.
A splash of distilled white vinegar
Other half of the fresh lime

When your chicken has cooked and is no longer pink inside, pull apart into bite size pieces and set aside.  Add the EVOO to the same skillet you cooked the chicken in and turn the burner up to medium. Throw in your bell pepper, onion and fresh Cuban oregano.  Stir fry the veggies for a minute or so allowing them to "sweat" just a bit, then add your chicken back into the mixture.  Evenly distribute the Fajita seasoning and a splash of the vinegar, and the other half of the fresh lime, stirring often until onion is translucent.

Serve on heated flour tortillas and garnish with cheddar cheese and sour cream.  Olé!  :D

Helpful Hints To Tweaking a Recipe ....

Let's face it, dieting and cutting fats, calories and carbs have become a way of life for most of us, yet at times, we find ourselves cooking what we were accustom to growing up, in which case, are usually recipes that our mothers cooked or recipes handed down from family members and even if they weren't exactly the healthiest way to prepare the food, we still love them.

I thought this blog would be an informative way to illustrate how I go about tweaking a recipe to make it conform to the constraints of most our diets, mine included.  :D

First of all, I am going to use a recipe that I found on Paula Deen's website.  I love Paula Deen!  She is a good southern girl with a warm smile and great sense of humor, but to my dismay, I just can't eat food that contains bacon fats, tons of butter and shortening!  Lord help me, I would be dead if I cooked like that!  So here we go ... a recipe of Paula's that I tweaked and experimented with in my own kitchen.  Glenn and I were pleasantly surprised at how good it turned out.  And btw, tweaking recipes can become second nature for you as it has for me just by experimenting and knowing what products to use.  ;-)

Here is the recipe as I found it from Paula Deen's website.  I posted my tweaks beside the original ingredients and added directions following Paula's:

Country Style Fried Cabbage

Servings: 6 servings
Prep Time: 20 min
Cook Time: 8 to 10 min
Difficulty: Easy


Ingredients
1 small head green cabbage, shredded
3 tablespoons bacon fat
  (6 strips of turkey bacon cooked till crispy and set aside. Use the small amount of grease rendered from the turkey bacon and add 1 tablespoon of EVOO along with 4 ounces of filtered water)
2 teaspoons red pepper flakes

Salt and pepper to taste

Directions

Wash cabbage. For shredding begin by cutting cabbage into quarters. Cut by making thin slices across the cut sides of the cabbage. Discard core and any tough ribs. Heat bacon fat in a large cast iron Dutch oven. Add cabbage and stir just until glistening. Lower heat and add pepper flakes, salt and pepper to taste and continue cooking and turning until cabbage is just tender.
Notes from the Paula Deen Test Kitchen: A fast and delicious side dish to your St. Patrick’s Day cornbeef recipes. We also loved it with 4 slices of bacon, cooked crisp and crumbled over the top before serving.

Follow Paula's directions for washing and shredding the cabbage then begin these preparations;

Cook 6 slices of turkey bacon in a large non-stick skillet until crispy.  Allow to cool and then crumble into small pieces.  After adding the EVOO to your same skillet that you cooked the turkey bacon in, add the shredded cabbage, 4 ounces of filtered water and the crushed red pepper flakes.  Set the heat to medium and stir with a large wooden spoon turning the cabbage over from the bottom of the skillet allowing the oils to coat all of the cabbage.  Turn down the heat to simmer and put a tight fitting lid on.  Continue simmering and turn the cabbage periodically until it is well steamed and tender.  Add the crispy turkey bacon pieces blending them in evenly. ~

I served this with my tweaked southern cornbread recipe, fresh green onion, vine ripe sliced tomatoes, and a side bowl of plain (no pork fat added) great northern beans with fresh hot peppers chopped and added to them.

A very southern meal, without the pork fat, and no shortening or bacon drippings, not even in my cornbread.  ;-)

Comments and questions are encouraged.  :)

Patti's Simple & Spicy Buffalo Chicken Salad for Two~

Patti's Buffalo Chicken Salad for Two


6 strips of Frozen [non-breaded] Chicken Tenders (without steroids, antibiotics, etc)
1 Tablespoon olive oil
Crystal Hot Sauce (better than Tabasco!)
2 quarter wedges iceberg lettuce
1 organic vine ripe tomato, cut in wedges
2 stalks organic celery, chopped
365 Organic Blue Cheese Dressing

If you don't shop at Whole Foods to get the 365 Blue Cheese Dressing, you can substitute using homemade Ranch Dressing;  1 cup Buttermilk, 3/4 cup Mayo and 1/4 cup sour cream to 1 package Hidden Valley Ranch Dressing.  Also, sprinkle crumbled blue cheese over salad. ;)

In a 10 inch nonstick skillet, add the olive oil and place the frozen chicken tenders into the skillet as you turn the heat on medium.  Sautée the chicken on medium taking care not to brown it and turning as soon as the meat is white on the bottom side.  Turn down the heat to simmer.  Using the Crystal Hot Sauce, splash enough hot sauce to cover all pieces of the chicken and allow to simmer.  Keep an eye on this because as the chicken simmers the liquid will evaporate.  Turn the chicken to make sure each side is well coated with the Hot Sauce as you continue to cook it on simmer until chicken is fully cooked and white in the center along with the hot sauce making a nice orange, almost dry coating, over the tenders.  Once chicken is fully cooked, cut the tenders up in bit sized pieces and set aside.

Divide and tear each quarter wedge of lettuce and place into salad bowls.  Add the chopped celery and tomato wedges.  Top with the chicken, Blue Cheese dressing and serve.  ~Enjoy~

Here Is a Recipe For Very Moist Meatloaf Using Venison~

Venison Meatloaf

Preheat oven to 350 degrees.
2 lbs. ground venison
3/4 cup quick cooking oatmeal (not instant)
1 medium green bell pepper (diced)
1 medium onion (diced)
1/2 cup milk
2 large eggs, beaten
1/4 cup Worcestershire sauce
1/2 cup ketchup
salt and pepper to taste

In a small bowl, mix together the oatmeal and the milk and allow it to soak for seven or eight minutes.
In a large bowl combine all ingredients along with oatmeal mixture and place in a large meatloaf pan.  Bake at 350 degrees for about an hour and a half topping with ketchup about two-thirds of the way through cooking.

This recipe will not fit in a small meatloaf pan, thus you will need to divide between two small meat loaf pans, or do what I did since I didn't have a large one or two smalls.  I had to use a (6) muffin tin with what was left after filling one small meatloaf pan, making sure to squirt ketchup on the top of each one at the two-thirds way through cooking as well.  But actually as it turned out, it was a perfect size serving for my grandson.  Do take note that the meatloaf will cook faster in the muffin tin as well. :D

A Classic Dish from India~

This easy dish is very quick to make and a welcome accompaniment for flatbreads. Dal (split mung beans) is quickly cooked with a little turmeric, cinnamon, and bay leaf to make a satisfying soupy stew. It can also be served as a dal fry, fried with a little garlic, onion, and tomato. Either way, it should come to the table piping hot, an ideal companion for fresh chapatis.

1 cup mung dal (split mung beans, yellow in color (I use any color of lentils) or 2 1/2 cups cooked mung dal
4 cups vegetable broth
1 1/2 tablespoons Madras Curry Powder
2 bay leaf
1 tablespoon vegetable oil
2-3 cloves garlic, finely chopped
1 medium-sized onion, finely chopped
1 medium-sized tomato, chopped

You will need a medium-sized saucepan, and a large deep skillet or saucepan.
To cook split mung beans, rinse off with cold water and then place in a saucepan with four cups of vegetable broth (1 carton, 4 cups), Madras Curry Powder, and 2 bay leaves. Bring to a boil, then simmer until tender, approximately 20 to 25 minutes.

To make Dal Fry:
In another large skillet or saucepan, heat the oil over high heat. Toss in the garlic and onion and cook for 2 minutes. Add the chopped tomatoes and cook for one minute longer, stirring the entire time. Now pour in the cooked mung dal and stir (watch out for spattering as the dal first hits the oil). Cook the dal for 2 to 3 minutes, or if the dal was cold or at room temperature, cook until hot. Serve immediately in individual bowls or in one large bowl.

Serve with hot Naan bread ~  This dish is delicious!

Healthy and Tasty Salmon with Sugar Snap Peas

Here is a very easy salmon recipe that is not only delicious but healthy as well and doesn't require hardly any prepping or cooking time.  :D

Salmon & Sugar Snap Peas

Heat 1 Tbsp. EVOO in a large nonstick skillet over medium-high heat until hot. Add 4 wild caught salmon steaks (about 6 oz. each and thawed if are frozen). Pour 1/4  cup soy sauce, (use lite if you prefer), and 2 Tbsp. fresh lemon juice over the salmon. Cover and cook 6 minutes.  Turn salmon and add a box of frozen Sugar Snap Peas.

Cover and steam 2 minutes or until salmon and peas are cooked through.  Serve with any variety of rice, even Minute Rice if that is all you have.  My preference is either Wild Rice or Jasmine.

~Enjoy~

Southwestern Chicken Chili Stew

This recipe is light, very low in fat and oh so flavorful!  I serve it with the "Blue Chips" but whatever Tortilla chips you prefer are fine .. or without chips even.  :D


Southwestern Chicken Chili Stew

INGREDIENTS:
    •    2 tablespoon olive oil
    •    2 cups chopped onion
    •    4 large garlic cloves, minced
    •    1 pound skinless boneless chicken breasts or chicken tenderloins, washed, cooked and cubed.
    •    Pickled jalapenos to taste (I use about 8 slices and chop it up well)
    •    1 teaspoon ground coriander (I usually don't add this)
    •    2 teaspoons ground cumin
    •    2 cans (14.5 ounces) diced tomatoes in juice (I use Del Monte.  They have lower sodium content)
    •    1 can Great Northern beans, or black beans, (16 oz) drained.
    •    juice of a lime
    •    1 1/2 cups frozen corn kernels
    •    Tone's Lime Pepper seasoning on chicken and about 1/2 teaspoon into tomato mixture. (You can get this at Sam's Club)
    •    Sour cream
    •    Chopped red onion
    •    Chopped fresh cilantro
   
PREPARATION:
Heat olive oil in a large nonstick saucepan over medium heat. When oil is hot, add chicken;  cook it slowly until center turns white.  Remove and cut in cubes then set aside.  In the same skillet, add a tablespoon more olive oil if needed then add the garlic and swirl in skillet to infuse in oil.  Add onion;  saute until it is translucent. 

Meanwhile, In a medium to large soup pot add your diced tomatoes, add chopped jalapeno, and using a wooden spatula break the tomatoes up as you allow them to simmer.  Once your garlic and onion are done, add it to your tomato mixture along with the Lime Pepper seasoning, cumin and cooked chicken.
Reduce heat and simmer for about 15 minutes; add juice of one lime and stir in the corn kernels and drained beans.
Simmer chicken chili, gently stirring until everything is blended in and nice and hot. 

Garnish with sour cream, chopped red onion and chopped fresh cilantro.

Patti's Garden Fresh Spaghetti Sauce

When you can buy or grow garden Roma tomatoes this sauce is even better, otherwise use the best organic canned tomatoes you can find at your grocery store. ;-)

To make this sauce, start with a large non stick skillet that has a lid and add 3 Tablespoon's butter allowing it to melt over low heat.  When melted add 2 cups sliced fresh mushrooms simmering until mushrooms are soft and have shrunk down, absorbing the butter, which takes about 15 minutes.  Remove mushrooms and set aside.

Add to the skillet 2 Tablespoons EVOO and allow to heat up slightly.  Add 4 cloves chopped garlic to the oil.  Move the garlic around with a wooden spoon for a few seconds to flavor the oil, making sure the heat is on medium low to be careful not to burn the garlic.  Add to this, 1 medium chopped onion, 1/2 of a chopped green bell pepper and continue stirring and simmering this mixture until the onion is translucent. 

Add back into the mixture the cooked mushrooms, 1 can organic diced tomatoes and 1 small can tomato sauce.  Bring all of this to a boil, stirring and breaking up the tomatoes with your spoon.  To bring out the flavor of the ingredients, add 1 bay leaf, 1/2 Tablespoon dried oregano, 1/2 teaspoon dried Thyme and 1/2 teaspoon Garlic Powder.  Blend all the seasonings into the sauce and continue simmering and breaking up the tomatoes.  Turn the heat down to low and place the lid on the skillet allowing the sauce to simmer on low for at least 30 minutes.  As it simmers, be sure to check the sauce and stir it occasionally.  Taste before adding sea salt; canned tomatoes contain high amounts of sodium.  I don't add salt to my sauce unless I am using fresh picked garden Roma tomatoes.

You can add Italian sausage to this sauce but be sure to cook it first and drain off all grease.  Add the cooked meat at the same time you add the cooked mushrooms.  ;-)

Serve over whatever pasta you prefer and top with freshly grated Parmesan cheese.  Bon Appetit!  :D

Patti's Spicy Oven Roasted Potatoes

 The Infused Extra Virgin Olive Oil is what makes these oven roasted potatoes out of this world!  Harry's Farmer's Market or any Whole Foods Market should have this but if not, you can make your own by roasting garlic and using crushed red pepper to infused EVOO.  :D

Allow 1 large baking potato per person.
EVOO and EVOO Infused with Roasted Garlic and Crushed Red Pepper
"Season All" to taste (this contains a lot of salt so go easy with it.)

After washing and cutting potatoes into 1 inch quarters, put potatoes in large zip lock bag and drizzle first with EVOO to very lightly coat.  Shake and turn to make it evenly coated over all the potatoes.  Now, add Infused EVOO with Roasted Garlic and Crush Red Pepper taking care not to add too much.  Last, lightly sprinkle "Season All" over potatoes and shake it up to cover evenly.  Dump the coated potatoes out on a cookie sheet making sure all are laying flat and not on top of another.

Put in a 475 degree oven for 25 minutes.

~Enjoy~

The Best Mexican Corn Dip Ever~

Here's the "Best Mexican Corn Dip Ever" that I promised I would post.  This is great to serve for any occasion.  ~Enjoy~

SERVES 8
 Make the Mexican Corn recipe that I have posted.

Add the Mexican Corn to the other ingredients; 
2 cups shredded cheddar cheese
1 (7 ounce) can diced green chilies
2/3 cup green onion, chopped
1 teaspoon ground cumin
1/2 teaspoon black pepper
3/4 cup mayonnaise
1 (8 ounce) container sour cream
Last but NOT least, add half a Cow Horn pepper finely chopped.  

 In a medium to large bowl, combine sour cream, mayonnaise and cumin.  Blend well.  Add Mexican corn to the sour cream mixture, then add the cheddar cheese, chiles, black pepper, and green onions.  Stir well.  If you want hotter, add the cow horn peppers.  Yeeehaaaa!
Cover and chill for 2 hours or overnight.
   
        Serve with tortilla chips or Fritos - large ones for scooping.  ;-)

Thai Meal In a Minute

I needed something quick to cook for dinner one evening and this dish is what I came up with using leftover chicken breast and steamed green beans.  Even if you have to sautée the chicken and steam your green beans just for this recipe it is worth the effort, especially if you like Thai green curry.  You can also substitute the Minute Rice for Jasmine Rice, the hallmark rice of Thailand.


Minute Rice with Thai Green Curry

Measure 1 cup Minute Rice, (or cooked Jasmine Rice) and set aside, measure 1 cup Organic Chicken Broth and bring to a boil.
Add to the boiling broth;  1 cup Minute Rice, 1 Tablespoon of Thai Kitchen Green Curry, 1 cup of lightly steamed green beans, 1 cup leftover cooked chicken.
Sprinkle about a tablespoon of Lemon Grass stirring everything together turning off the heat, and put on the lid.  Let this sit for about 10 minutes or enough time for the rice to absorb the chicken broth.

Right before serving squeeze half a lime over the rice and blend.  Garnish with fresh chopped basil.

Bon Appetit!  :D

My Chili Has Evolved!

I have been making pots of Chili for all my friends and family since the mid 70's, and even though I have made lots of changes to the original recipe, it is still one of our favorite dishes.  That puts Chili at the top of the list of being not only a crowd pleaser, but something I can just about cook with my eyes closed! 

Back when I first started cooking I got most of my recipes from my old faithful Betty Crocker cookbook that I received for a wedding gift.  The recipe in that particular cookbook was the basis to what has evolved into the Chili I make today, which doesn't taste very much like that original recipe, I might add.

One of the major changes I have made to my Chili is I have gotten away from using ground beef, and substitute it for ground turkey, which makes it not as heavy, eliminates a lot of fat, and actually I prefer it, to be totally honest.  Turkey doesn't have as strong of a taste as beef though, so I had to keep tweaking it until I got the taste I wanted by basically adding a good bit more cumin which gives it more of a smoky flavor and goes really well with the ground turkey meat.  I use to add green bell pepper and decided I didn't want that flavor in my Chili, even though I love green bell peppers.  I use to make it a lot spicier when I was using the ground beef but I have cut back on the cayenne red pepper just a bit since I changed over to ground turkey.

There are so many recipes out there for Chili.  I have tried many of them as well.  I have put coffee in mine, chocolate, jalapenos, habaneros, beer, with and without beans and all kinds of beans, and have even tried it over macaroni, but I always go back to my recipe that isn't too spicy or heavy .... it's just darn good!  :D

Patti's Roasted Red Pepper Hummus

Here's a dip that you can use the freshly roasted red bell pepper in.  :D


1 can (no salt added) 365 (Whole Foods) Garbanzo beans, drained.
1 roasted red bell pepper cooked over gas burner or grilled.
1 Tbls. olive oil
1/2 tsp. Tone's Garlic Pepper Blend seasoning  (They have this at Sam's Club)
1/4 tsp. Cumin
1 Tbls. Tahini
1 Tbls. Crystal Hot Sauce

Drain and put beans in food processor and blend well.  Add chopped roasted red bell pepper, and blend again.  Add remaining ingredients and blend well.  Taste and add seasoning accordingly.  ~Enjoy~

How To Roast a Red Bell Pepper (pimentos)

It is so easy to roast your own red peppers to make pimentos and they taste better as well!  What you absolutely have to have though, is an open flame.  Yes, you need either a grill with flames, (no electric anything), or the eye of a gas top stove, which works just as well, and is how I roast my red peppers.

Here's what you need:

1 whole red bell pepper washed and dried with a cloth.  Do not cut the stem off or slice it open.
1 brown paper bag (what you use for a sack lunch)
Eye of a gas stove or charcoal/propane grill
Tongs 

After washing and drying your whole red bell pepper, place the bell pepper on the iron of your gas stove or on a grill with flames that reach the pepper.  If you are using the eye of your stove you can place the pepper on the iron and then turn the eye on.  Adjust the flame making sure it is high enough to burn the sides of the pepper.  Allow the pepper to be totally blackened on all sides and the top and bottom, being especially careful to keep an eye on the pepper;  it will cause small flecks of soot to escape as it blackens the skin.  This will require you to use tongs to turn the pepper as the skin blackens.
As it is roasting, your kitchen will be filled with the most fabulous aroma!

Once the pepper is totally roasted, remove it from the flames and drop it into a brown paper bag.  Roll the open end of the bag down tightly using a clothes pin or clip to keep it closed.  Place the bag on a plate and allow the pepper to cool completely before using it.  If you don't plan to use the roasted pepper immediately, once the pepper has cooled, place it in the refrigerator for later use.

To use your pepper, simply take it out of the paper bag and wash all the blackened skin off under running water.  It comes off very easily once it is cooked.  Slice the pepper open and remove the stem, seeds and membrane leaving the rest of the pepper intact.  Cut the pepper up in long thin slices and then chop it up for use in your recipes.  :D

I have a few dips that I will post if anyone is interested.  Bon Appetit~

Mexican Corn (not from a can!) :D

This is sooo much better than the canned Mexican Corn you buy at the store and it makes "The Best Mexican Corn Dip Ever", which, BTW, is the name of the recipe I came up with after trying someone's recipe for just plain ole Mexican Corn Dip using the canned stuff.  ;-)

Mexican Corn
    •    1/2 of a small red bell pepper (chopped)
    •    1/3 of a small green bell pepper (chopped)
    •    1 cup chopped onion
    •    handful, (or to taste) sliced pickled jalapeno peppers (chopped)
    •    1 cup of frozen corn
    •    1 tablespoon olive oil

In a medium skillet add your olive oil and put the heat on medium.  When the oil is heated, add all ingredients except for the corn.  Sautée until the onion is translucent and add the corn.  Heat until the corn is hot and serve.

I will eventually add to my Blog my "Best Mexican Corn Dip Ever" that you can use the Mexican Corn in and also, check the web for recipes using this Mexican Corn recipe and create a dish!  Enjoy~

Quick and Easy Creamy Chicken Mushroom & Rice

This recipe was one of my favorites when I was growing up.  Unfortunately, I don't cook it very often because of the ingredients in the Cream of Mushroom Soup.  I tried cooking it using the "Healthy Choice"version of the soup and it sucked really bad!  So, if you want comfort food and don't care about the calories .... this is it!  :D

8 strips Tyson's frozen (non-breaded) chicken tenders
1 Tablespoon EVOO (Extra Virgin Olive Oil)
2 cans Cream of Mushroom Soup
About 1 can of water .. or enough to make a nice thick gravy
2 bay leaves
Cracked black pepper to taste
2 cups Minute Rice

In a large nonstick skillet on medium low heat, add your EVOO and your frozen chicken tenders, cooking the chicken slowly until the chicken is white on the bottom.  Turn them over and continue slowly cooking until chicken is white in the center.  In a bowl combine the Cream of Mushroom Soup and water, mixing well, then adding to your cooked chicken.  Add your bay leaf and bring to a slow boil then turn the heat down to simmer.  Let this simmer for about 10 minutes as you make your Minute Rice.   Serve over the rice and add cracked black pepper to taste.
Voilá!!   It's simply delicious.  :D

Grill Time!!

It's beautiful outside and we are preparing the grill for marinated rack of lamb cut into individual chops ... makes them easier to eat with the little built in handle and gets that charcoal grill flavor on both sides.  I came up with a new recipe a couple of weeks ago which I am calling "Spicy Oven Roasted Potatoes. This new creation came about by me adding EVOO that is infused with roasted garlic and crushed red pepper and good ole "Season All".  A fresh baby spinach salad will finish off this meal just perfectly.  ~beams~