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Monday, September 15, 2008
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Monday, September 1, 2008
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Tex-Mex Tortilla Soup
2 Whole large chicken breasts (about 2 lb.), skinned and boned
2 c Water
14 1/2 oz Can beef broth
14 1/2 oz Can chicken broth
14 1/2 oz Can tomatoes, cut up
1/2 c Chopped onion
1/4 c Chopped green pepper
8 3/4 oz can whole kernel corn, drained
1 ts Chili powder
1/2 ts Ground cumin
1/8 ts Ground black pepper
Tortilla Chips (about 3 cups), coarsly crushed
4 oz Monterey Jack Cheese, schredded (about 1 cup)
1 Avocado, peeled, seeded and cut into chunks
Snipped cilantro
LimeWedges
Cut chicken into 1 inch cubes; set aside. In a large saucepan combinewater, beef and chicken broths, undrained tomatoes, onoin and greenpepper. Bring to boiling. Add Chicken; reduce heat. Cover and simmer for10 mins. Add corn, chili powder, cumin and pepper. Simmer, covered,for 10 mins more. To serve, place crushed tortilla chips into each bowl.Ladle soup over chips. Sprinkle with cheese, avocado and cilantro.Serve with lime wedges.
Makes 6 servings
2 c Water
14 1/2 oz Can beef broth
14 1/2 oz Can chicken broth
14 1/2 oz Can tomatoes, cut up
1/2 c Chopped onion
1/4 c Chopped green pepper
8 3/4 oz can whole kernel corn, drained
1 ts Chili powder
1/2 ts Ground cumin
1/8 ts Ground black pepper
Tortilla Chips (about 3 cups), coarsly crushed
4 oz Monterey Jack Cheese, schredded (about 1 cup)
1 Avocado, peeled, seeded and cut into chunks
Snipped cilantro
LimeWedges
Cut chicken into 1 inch cubes; set aside. In a large saucepan combinewater, beef and chicken broths, undrained tomatoes, onoin and greenpepper. Bring to boiling. Add Chicken; reduce heat. Cover and simmer for10 mins. Add corn, chili powder, cumin and pepper. Simmer, covered,for 10 mins more. To serve, place crushed tortilla chips into each bowl.Ladle soup over chips. Sprinkle with cheese, avocado and cilantro.Serve with lime wedges.
Makes 6 servings
Asian Chicken Salad
Makes: 6 servings
2 tablespoons brown sugar
2 teaspoons soy sauce
1 tablespoon sesame oil (optional)
1/4 cup vegetable oil
3 tablespoons rice vinegar
1 (8 ounce) package dried rice noodles
1 head iceberg lettuce - rinsed, dried, and chopped
4 boneless chickenbreast halves, cooked and shredded
3 green onions, chopped
1 tablespoon sesame seeds, toasted
Prepare the dressing 30 mins ahead of time by combining the brown sugar,soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressingcarafe. To prepare the Chinese rice noodles, heat a skillet with a fewtablespoons of oil and break off a little bit of the noodles and addthem to the skillet and fry them. They will puff up in the skillet, soonly add a few at a time. As they begin to puff up, remove and drainthem on paper towels. Be sure to cook long enough as the under cookednoodles will be like eating needles. Once cooked, add them to the saladmixture. In a large bowl combine the iceberg lettuce, cooked andshredded chicken, green onions and toasted sesame seeds. Let chill about10 mins and just before serving add the cooked rice noodles. Serve insalad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour thedressing over the top of the salad toss and serve immediately.
2 tablespoons brown sugar
2 teaspoons soy sauce
1 tablespoon sesame oil (optional)
1/4 cup vegetable oil
3 tablespoons rice vinegar
1 (8 ounce) package dried rice noodles
1 head iceberg lettuce - rinsed, dried, and chopped
4 boneless chickenbreast halves, cooked and shredded
3 green onions, chopped
1 tablespoon sesame seeds, toasted
Prepare the dressing 30 mins ahead of time by combining the brown sugar,soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressingcarafe. To prepare the Chinese rice noodles, heat a skillet with a fewtablespoons of oil and break off a little bit of the noodles and addthem to the skillet and fry them. They will puff up in the skillet, soonly add a few at a time. As they begin to puff up, remove and drainthem on paper towels. Be sure to cook long enough as the under cookednoodles will be like eating needles. Once cooked, add them to the saladmixture. In a large bowl combine the iceberg lettuce, cooked andshredded chicken, green onions and toasted sesame seeds. Let chill about10 mins and just before serving add the cooked rice noodles. Serve insalad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour thedressing over the top of the salad toss and serve immediately.
Cincinnati Chili
1 qt. water
2 lbs. ground chuck, crumbled
2 med. onions, finely chopped
5-6 cloves garlic, crushed (use garlic press) or minced
One 15-oz. cantomato sauce
2 T. cider vinegar
1 T. Worcestershire sauce
10 peppercorns, ground
8 whole allspice, ground
8 whole cloves, ground
1 large bay leaf
2 t. salt
2 t. ground cinnamon
1 1/2 t. cayenne pepper
1 t. ground cumin
1/2 oz. unsweetened chocolate, grated
Bring water to boil in 4-6 qt. pot. Add the ground chuck (do not brownfirst). Stir until separated and reduce heat to simmer. Add onions,garlic, tomato sauce, cider vinegar, and Worcestershire sauce. Stir tomix well. Add peppercorns, allspice, cloves, bay leaf, salt, cinnamon,cayenne pepper and grated unsweetened chocolate. Bring back to a boil,then reduce to simmer for 2 1/2 hrs cooking time in all. Cool uncoveredand refrigerate overnight. Skim all or most of the fat and discard.Discard bay leaf. Reheat and serve over hot spaghetti, cooked al dente.
Optional toppings: finely-grated Cheddar cheese, chopped onion, redkidney beans.
Serve oyster crackers and red pepper sauce on the side.
2 lbs. ground chuck, crumbled
2 med. onions, finely chopped
5-6 cloves garlic, crushed (use garlic press) or minced
One 15-oz. cantomato sauce
2 T. cider vinegar
1 T. Worcestershire sauce
10 peppercorns, ground
8 whole allspice, ground
8 whole cloves, ground
1 large bay leaf
2 t. salt
2 t. ground cinnamon
1 1/2 t. cayenne pepper
1 t. ground cumin
1/2 oz. unsweetened chocolate, grated
Bring water to boil in 4-6 qt. pot. Add the ground chuck (do not brownfirst). Stir until separated and reduce heat to simmer. Add onions,garlic, tomato sauce, cider vinegar, and Worcestershire sauce. Stir tomix well. Add peppercorns, allspice, cloves, bay leaf, salt, cinnamon,cayenne pepper and grated unsweetened chocolate. Bring back to a boil,then reduce to simmer for 2 1/2 hrs cooking time in all. Cool uncoveredand refrigerate overnight. Skim all or most of the fat and discard.Discard bay leaf. Reheat and serve over hot spaghetti, cooked al dente.
Optional toppings: finely-grated Cheddar cheese, chopped onion, redkidney beans.
Serve oyster crackers and red pepper sauce on the side.
Lazy Day Lasagna
1 (12 oz.) container cottage cheese
2 c. shredded mozzarella cheese
2 eggs
1 t. onion powder
1/2 t. dried basil leaves
1/8 t. pepper
1 (32 oz.) jar spaghetti sauce
3/4 lb. cooked ground beef
9 uncooked lasagna noodles
1/4 c. water
Grated Parmesan cheese
In large bowl, mix first 6 ingredients until well blended; set aside. Inmedium bowl, mix together spaghetti sauce and cooked ground beef. In12x8x2" baking dish, spread 3/4 c. meat sauce. Layer 3 uncooked noodleson top of meat sauce. Spread with half of the cottage cheese mixture and1 1/2 c. meat sauce. Layer 3 more uncooked noodles on top of meat sauce.Spread with remaining cottage cheese mixture. Top with remaining 3uncooked noodles and remaining meat sauce. Pour water around edges ofcasserole. Cover tightly with foil. Bake in 375° oven 45 mins. Uncoverand bake 15 mins more or until noodles are tender. Let stand 10 minsbefore serving. Serve with Parmesan cheese.
Makes 6 servings
2 c. shredded mozzarella cheese
2 eggs
1 t. onion powder
1/2 t. dried basil leaves
1/8 t. pepper
1 (32 oz.) jar spaghetti sauce
3/4 lb. cooked ground beef
9 uncooked lasagna noodles
1/4 c. water
Grated Parmesan cheese
In large bowl, mix first 6 ingredients until well blended; set aside. Inmedium bowl, mix together spaghetti sauce and cooked ground beef. In12x8x2" baking dish, spread 3/4 c. meat sauce. Layer 3 uncooked noodleson top of meat sauce. Spread with half of the cottage cheese mixture and1 1/2 c. meat sauce. Layer 3 more uncooked noodles on top of meat sauce.Spread with remaining cottage cheese mixture. Top with remaining 3uncooked noodles and remaining meat sauce. Pour water around edges ofcasserole. Cover tightly with foil. Bake in 375° oven 45 mins. Uncoverand bake 15 mins more or until noodles are tender. Let stand 10 minsbefore serving. Serve with Parmesan cheese.
Makes 6 servings
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