Guy Fieri's Recipe
Ingredients
3 tablespoons canola oil
1 jalapeno, chopped
1 red onion, diced
3 Roma tomatoes, diced
2 cups long-grain rice
3 ounces white wine
2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon paprika
1 teaspoon black pepper
2 cups low-sodium chicken stock
3/4 cup water
3/4 cup tomato sauce
1 teaspoon sea salt
3 green onions, diced
1/2 cup crumbled queso fresco (Mexican cheese
Directions
In a medium sauce add oil, jalapeno, onions and tomatoes. Saute until onions are translucent, then add rice and stir to combine. Saute rice for 3 minutes, deglaze with white wine, then add oregano, cumin, paprika, and black pepper.
Add chicken stock, water and tomato sauce, boil for 1 minute. Then cover and simmer for 25 minutes. Do not lift lid.
Season with salt, then top with green onions and queso fresco. Serve immediately.
Monday, July 25, 2011
Monday, July 11, 2011
Irish Cream Creme Brulee
Creme Brulee is one of my FAVORITE desserts, and therefor I will be trying this using the broiler method. :)
(Recipe Link)
Ingredients
2 cups heavy cream
1/3 cup white sugar
6 egg yolks
1 teaspoon vanilla extract
3 tablespoons Irish cream liqueur
superfine sugar as needed
Directions
1.Preheat oven to 300 degrees F (150 degrees C). Place 6 ramekins on a towel set in a roasting pan at least 3 inches deep.
2.Stir together cream and sugar in a saucepan over medium heat, and cook until very hot, stirring until the sugar dissolves. Whisk together egg yolks, vanilla, and Irish cream until combined. Slowly add 1/3 of the hot cream, whisking it in 2 tablespoons at a time until incorporated. Once you have incorporated 1/3 of the cream, you can stir in the remaining hot cream without fear of the mixture curdling.
3.Pour custard into the ramekins, then fill roasting pan with boiling hot water to come halfway up the sides of the ramekins. Bake in preheated oven until set, 50 to 60 minutes.
4.Once the custard has set, place ramekins on a wire rack, and allow to cool to room temperature, about 1 hour. Cover, and refrigerate until cold, about 4 hours. Custards may remain refrigerated until ready to serve.
5.Unwrap the custards, and sprinkle about 1 teaspoon of superfine sugar onto each. Gently shake the custards so the sugar coats the entire top surface, then tip the custards to a 45 degree angle and shake off excess sugar.
6.Using a small hand torch, melt the sugar by making short passes over top of the custards with the flame not quite touching. Continue melting the sugar until it turns deep brown. Once the sugar has melted and turned to caramel, the cold custard underneath will harden the sugar into a crispy crust. Serve immediately. Alternatively, the sugar-dusted custards may be browned underneath the broiler in the oven.
(Recipe Link)
Ingredients
2 cups heavy cream
1/3 cup white sugar
6 egg yolks
1 teaspoon vanilla extract
3 tablespoons Irish cream liqueur
superfine sugar as needed
Directions
1.Preheat oven to 300 degrees F (150 degrees C). Place 6 ramekins on a towel set in a roasting pan at least 3 inches deep.
2.Stir together cream and sugar in a saucepan over medium heat, and cook until very hot, stirring until the sugar dissolves. Whisk together egg yolks, vanilla, and Irish cream until combined. Slowly add 1/3 of the hot cream, whisking it in 2 tablespoons at a time until incorporated. Once you have incorporated 1/3 of the cream, you can stir in the remaining hot cream without fear of the mixture curdling.
3.Pour custard into the ramekins, then fill roasting pan with boiling hot water to come halfway up the sides of the ramekins. Bake in preheated oven until set, 50 to 60 minutes.
4.Once the custard has set, place ramekins on a wire rack, and allow to cool to room temperature, about 1 hour. Cover, and refrigerate until cold, about 4 hours. Custards may remain refrigerated until ready to serve.
5.Unwrap the custards, and sprinkle about 1 teaspoon of superfine sugar onto each. Gently shake the custards so the sugar coats the entire top surface, then tip the custards to a 45 degree angle and shake off excess sugar.
6.Using a small hand torch, melt the sugar by making short passes over top of the custards with the flame not quite touching. Continue melting the sugar until it turns deep brown. Once the sugar has melted and turned to caramel, the cold custard underneath will harden the sugar into a crispy crust. Serve immediately. Alternatively, the sugar-dusted custards may be browned underneath the broiler in the oven.
Hobo Dinners
These are easy, delicous, and my favorite part... Jerry friendly. :)
Hobo Dinner Recipe (recipe can be found here)
Ingredients
1 pound ground beef
5 potatoes, peeled and cut into steak fries
4 large carrots, peeled and sliced lengthwise
1 onion, peeled and sliced into rings
salt to taste
ground black pepper to taste
garlic salt to taste
Directions
1.Preheat oven to 400 degrees F (200 degrees C). Line a 9x13 inch baking pan with aluminum foil.
2.Shape the ground beef into patties and place in pan. Layer the vegetables on top of the beef patties, starting with the potatoes, then carrots and finally onion rings. Season with salt, pepper and garlic salt to taste.
3.Cover with aluminum foil and seal edges. Bake in preheated oven for 1 hour, or to desired doneness.
Hobo Dinner Recipe (recipe can be found here)
Ingredients
1 pound ground beef
5 potatoes, peeled and cut into steak fries
4 large carrots, peeled and sliced lengthwise
1 onion, peeled and sliced into rings
salt to taste
ground black pepper to taste
garlic salt to taste
Directions
1.Preheat oven to 400 degrees F (200 degrees C). Line a 9x13 inch baking pan with aluminum foil.
2.Shape the ground beef into patties and place in pan. Layer the vegetables on top of the beef patties, starting with the potatoes, then carrots and finally onion rings. Season with salt, pepper and garlic salt to taste.
3.Cover with aluminum foil and seal edges. Bake in preheated oven for 1 hour, or to desired doneness.
El Azteco Cottage Cheese Dip (YUM x 1,000,000)
El Azteco Cheese Dip (recipe courtesy of)
1.16 oz sour cream
2.16 oz cottage cheese [Note: if using a very dry cottage cheese, you may need to reduce the amount of Monetary Jack Cheese in order to get a sufficiently moist dip].
3.16 oz shredded Monetary Jack Cheese
4.one dash Worcestershire sauce
5.1 teaspoon garlic powder
6.1/2 bag Lipton onion soup mix minus the dried onions (you’ll end up with just under 2 teaspoons of the spices)
7.3 minced jalapenos minus the seeds
8.1 and 1/2 bunches of scallions chopped.
Mix the sour cream, cottage cheese and add Worcestershire sauce, garlic powder, and onion soup mix. Stir.
Add the vegetables and the Monetary Jack cheese.
Refrigerate at least 2 hours; overnight is best.
1.16 oz sour cream
2.16 oz cottage cheese [Note: if using a very dry cottage cheese, you may need to reduce the amount of Monetary Jack Cheese in order to get a sufficiently moist dip].
3.16 oz shredded Monetary Jack Cheese
4.one dash Worcestershire sauce
5.1 teaspoon garlic powder
6.1/2 bag Lipton onion soup mix minus the dried onions (you’ll end up with just under 2 teaspoons of the spices)
7.3 minced jalapenos minus the seeds
8.1 and 1/2 bunches of scallions chopped.
Mix the sour cream, cottage cheese and add Worcestershire sauce, garlic powder, and onion soup mix. Stir.
Add the vegetables and the Monetary Jack cheese.
Refrigerate at least 2 hours; overnight is best.
Chicken Kiev
Chicken Kiev
This is not my recipe - but it is almost exactly how I was taught to make this dish.
The changes I make are listed in green.
*Recipe Link*
Ingredients
1/3 cup butter
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
2 pounds skinless, boneless chicken breast halves
2 eggs
3 tablespoons water
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 teaspoon dried dill weed
3/4 cup all-purpose flour
3/4 cup dry bread crumbs
2 cups vegetable oil for frying
1/2 lemon, sliced
1/4 cup chopped fresh parsley
Directions
1.Combine 1/3 cup butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder. On a 6x6 inch piece of aluminum foil, spread mixture to about 2x3 inches. Place this mixture in the coldest section of your freezer and freeze until firm. This can be done ahead of time.
2.Remove all fat from the chicken breast. If using whole chicken breasts, cut them in half. Place each chicken breast half between 2 pieces of waxed paper and using a mallet, pound carefully to about 1/4 inch thickness or less.
3.When butter mixture is firm, remove from freezer and cut into 6 equal pieces. Place one piece of butter on each chicken breast. Fold in edges of chicken and then roll to encase the butter completely. Secure the chicken roll with small skewers or toothpicks.
4.In a mixing bowl, beat eggs with water until fluffy. In a separate bowl, mix together 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, dill weed and flour. Coat the chicken well with the seasoned flour. Dip the floured chicken in the egg mixture and then roll in the bread crumbs. Place coated chicken on a shallow tray and chill in refrigerator for 30 minutes.
5.In a medium size deep frying pan, heat vegetable oil to medium-high. Fry chicken for about 5 minutes then turn over and fry for 5 minutes longer or until the chicken is golden brown. To test for doneness, cut into one of the rolled chicken breasts to make sure it doesn't have a pink interior. Serve immediately, garnished with a sliced lemon twist and a sprinkling or parsley.
This is not my recipe - but it is almost exactly how I was taught to make this dish.
The changes I make are listed in green.
*Recipe Link*
Ingredients
1/3 cup butter
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
2 pounds skinless, boneless chicken breast halves
2 eggs
3 tablespoons water
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 teaspoon dried dill weed
3/4 cup all-purpose flour
3/4 cup dry bread crumbs
2 cups vegetable oil for frying
1/2 lemon, sliced
1/4 cup chopped fresh parsley
Directions
1.Combine 1/3 cup butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder. On a 6x6 inch piece of aluminum foil, spread mixture to about 2x3 inches. Place this mixture in the coldest section of your freezer and freeze until firm. This can be done ahead of time.
2.Remove all fat from the chicken breast. If using whole chicken breasts, cut them in half. Place each chicken breast half between 2 pieces of waxed paper and using a mallet, pound carefully to about 1/4 inch thickness or less.
3.When butter mixture is firm, remove from freezer and cut into 6 equal pieces. Place one piece of butter on each chicken breast. Fold in edges of chicken and then roll to encase the butter completely. Secure the chicken roll with small skewers or toothpicks.
4.In a mixing bowl, beat eggs with water until fluffy. In a separate bowl, mix together 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, dill weed and flour. Coat the chicken well with the seasoned flour. Dip the floured chicken in the egg mixture and then roll in the bread crumbs. Place coated chicken on a shallow tray and chill in refrigerator for 30 minutes.
5.In a medium size deep frying pan, heat vegetable oil to medium-high. Fry chicken for about 5 minutes then turn over and fry for 5 minutes longer or until the chicken is golden brown. To test for doneness, cut into one of the rolled chicken breasts to make sure it doesn't have a pink interior. Serve immediately, garnished with a sliced lemon twist and a sprinkling or parsley.
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