Put russett potatoes into large pot and fill with water till potatoes are covered. Boil till the potatoes are medium fork tender. Not too soft and not to hard. Take potatoes out of water asap and set on counter or cutting board. Let cool till you can handle them to remove the skins. Take a steak knife and scrape the skins off. Let cool to room temperature and put into large container, cover with saran wrap and put into fridge overnight. The next day you can shred your potatoes into hashbrowns. I have used a cheese grater on the large side but now I use my Kitchenaid mixer with the shredding attatchment which is what we used in the diner and saves your knuckles! Heat skillet or frying pan with butter and put down hashbrowns and brown to your liking.
Wednesday, November 30, 2011
Mexican Shrimp Cocktail
2 lbs. cooked, peeled and deveined shrimp
2 cans diced tomatoes or 3 cups fresh diced tomatoes
1/2 to 1 cup chopped onion
1/2 cup chopped fresh cilantro or to taste
2 cups diced cucumber
ketchup(don't have the exact amount so just to taste)
1 cup orange juice
2 cups spicy clamato juice
3 tbls. extra virgin olive oil
2 tsp. crushed oregano
1/2 to 1 cup diced green olives
salt and pepper to taste
Mix it all together in a large bowl. Best if it sits for a few hours or overnight before serving.
Thursday, May 7, 2009
Swiss Chard and Potato Skillet Cake
This isn't really a "cake" so to speak. It sure is yummy, though. I got some swiss chard in my produce box this week, so I made this for dinner tonight. Potatoes layered with swiss chard, provelone cheese, onions and garlic and baked in a skillet...what could be better than that?
Ingredients:
1 tbsp. butter
1tbsp. extra virgin olive oil
4-6 small/medium russet potatoes, peeled and sliced
1 lg bunch of swiss chard, cleaned and cut into large, leafy chunks
2 cloves garlic
1/2 medium onion, chopped
1/4 cup white wine
8-10 slices of provelone cheese
salt
pepper
Preheat oven to 350. Heat olive oil and butter in a large skillet over medium heat. Saute onions and garlic until translucent. Add white wine and let evaporate. Turn off burner and remove onion/garlic mixture from pan. In the same pan, put down a layer of the potatoes. Salt and pepper the potatoes. Add a layer of the sauteed onion/garlic mixture. Add a layer of swiss chard. Add a layer of cheese. Repeat layering process. Place in 350 degree oven and let bake for 20-30 minutes, until cheese is golden brown and potatoes are cooked.
Enjoy!
Ingredients:
1 tbsp. butter
1tbsp. extra virgin olive oil
4-6 small/medium russet potatoes, peeled and sliced
1 lg bunch of swiss chard, cleaned and cut into large, leafy chunks
2 cloves garlic
1/2 medium onion, chopped
1/4 cup white wine
8-10 slices of provelone cheese
salt
pepper
Preheat oven to 350. Heat olive oil and butter in a large skillet over medium heat. Saute onions and garlic until translucent. Add white wine and let evaporate. Turn off burner and remove onion/garlic mixture from pan. In the same pan, put down a layer of the potatoes. Salt and pepper the potatoes. Add a layer of the sauteed onion/garlic mixture. Add a layer of swiss chard. Add a layer of cheese. Repeat layering process. Place in 350 degree oven and let bake for 20-30 minutes, until cheese is golden brown and potatoes are cooked.
Enjoy!
Tuesday, April 14, 2009
Homemade flour tortillas
Ingredients:
2 cups all-purpose flour
1/4 cup shortening or lard
3/4 cup very hot water
1 tsp. salt
Mix flour, salt and shortening together with a fork until it turns into large crumbs. Add hot water and mix until it all forms a ball. IMPORTANT: Do not over mix or knead. It should be a smooth ball of dough that is completely formed together, but that is as far as you want to take it. If you over mix it, the gluten in the flour will make your tortillas shrink when you put them on the griddle.
Set a large skillet over medium heat. Seperate dough into 6 even-sized balls. Lay a towel over the ones you're not working with so they don't dry out. With a rolling pin, roll the balls until you have about a 10-inch diameter circle. Pick up and lay it in the hot skillet. Let cook for a minute or two. Flip. Let cook an additional 1 or 2 minutes until golden brown spots form.
Add butter. Or beans. Or cheese. Or eggs. Eat. Repeat. :)
2 cups all-purpose flour
1/4 cup shortening or lard
3/4 cup very hot water
1 tsp. salt
Mix flour, salt and shortening together with a fork until it turns into large crumbs. Add hot water and mix until it all forms a ball. IMPORTANT: Do not over mix or knead. It should be a smooth ball of dough that is completely formed together, but that is as far as you want to take it. If you over mix it, the gluten in the flour will make your tortillas shrink when you put them on the griddle.
Set a large skillet over medium heat. Seperate dough into 6 even-sized balls. Lay a towel over the ones you're not working with so they don't dry out. With a rolling pin, roll the balls until you have about a 10-inch diameter circle. Pick up and lay it in the hot skillet. Let cook for a minute or two. Flip. Let cook an additional 1 or 2 minutes until golden brown spots form.
Add butter. Or beans. Or cheese. Or eggs. Eat. Repeat. :)
Monday, March 30, 2009
Enchiladas in a sour cream garlic sauce
Corn tortillas
1/2 cup chopped onion
4 cloves garlic
1 tsp. ground coriander
1/4 tsp. black pepper
2 tbls. margarine, butter or oil
3 tbls. flour
8 oz. sour cream
2 cups chicken broth
1 small can diced green chilies
1 cup jack cheese shredded
2 cups chicken( diced and cooked)
1 jalapeno diced
Preheat oven to 350 degrees
In a saute pan, combine onion, garlic, coriander, jalapeno and butter or oil. Cook on medium to med-high till tender. Add pepper. In a small bowl, add flour to sour cream and stir till blended. Add sour cream mixture to onion mixture, stir in chicken broth and green chilies at once. Cook until thick and bubbly. Remove from heat and stir in 1/2 cup of cheese. Once completely melted, take 1/2 cup of the sauce and add it to the cooked chicken in a small bowl. Vegetable spray and put a thin layer of the enchilada sauce on the bottom of the casserole dish.. Fill tortillas with chicken mixture and place in casserole dish. Top with remaining sauce and remaining cheese. Cook for 35 minutes and let cool for 10 minutes before serving.
Tip for tortillas:
Take a frying pan and fill it half way with vegetable oil. Put on stove on lowest heat. Put one tortilla in oil and flip halfway though with a pair of tongs. Cook till tender. Then take out of oil and put on plate, fill with chicken mix. Roll and place in dish. Get your assembley line ready to make a smooth transition from beginning to end.
1/2 cup chopped onion
4 cloves garlic
1 tsp. ground coriander
1/4 tsp. black pepper
2 tbls. margarine, butter or oil
3 tbls. flour
8 oz. sour cream
2 cups chicken broth
1 small can diced green chilies
1 cup jack cheese shredded
2 cups chicken( diced and cooked)
1 jalapeno diced
Preheat oven to 350 degrees
In a saute pan, combine onion, garlic, coriander, jalapeno and butter or oil. Cook on medium to med-high till tender. Add pepper. In a small bowl, add flour to sour cream and stir till blended. Add sour cream mixture to onion mixture, stir in chicken broth and green chilies at once. Cook until thick and bubbly. Remove from heat and stir in 1/2 cup of cheese. Once completely melted, take 1/2 cup of the sauce and add it to the cooked chicken in a small bowl. Vegetable spray and put a thin layer of the enchilada sauce on the bottom of the casserole dish.. Fill tortillas with chicken mixture and place in casserole dish. Top with remaining sauce and remaining cheese. Cook for 35 minutes and let cool for 10 minutes before serving.
Tip for tortillas:
Take a frying pan and fill it half way with vegetable oil. Put on stove on lowest heat. Put one tortilla in oil and flip halfway though with a pair of tongs. Cook till tender. Then take out of oil and put on plate, fill with chicken mix. Roll and place in dish. Get your assembley line ready to make a smooth transition from beginning to end.
Chicken Chile Verde
2 1/2 lbs chicken
4 cups chicken stock
2 tbls vegetable oil
1 yellow onion, chopped
1/4 cup celery, chopped
1 tbls garlic, chopped
2 tsp chili powder
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp salt
1 cup canned tomatillos
1 large bunch cilantro, finely chopped
1 7 oz. can diced green chilies
2 fresh jalapeno peppers seeded and finely chopped
2 tbls fresh lime juice
salt to taste
Combine chicken and stock into a medium pan. Bring to a boil over high heat. Then reduce the heat so that the liquid simmers gently. Cook partially covered, for 30 minutes. Remove the chicken from the broth and let stand until cool enough to handle. If there are bones or skin to remove, remove them now. Then shred the meat. Set meat aside. Heat vegetable oil, chopped onions, chopped celery and garlic in a large heavy duty pan over medium heat until shimmery. Cook stirring occasionally, until the vegetables are tender, about 5 minutes. Add chili powder, cumin, oregano and salt. Cook stirring until fragrant. About 1 minute. Remove the pan from heat. Add tomatillos. Add cilantro. Add 2 cups chicken stock, green chilies and jalapenos. Return and cook on medium heat. Gently simmer the sauce uncovered for 10 minutes. Add the reserved chicken, and lime juice. Simmer for 5 to 15 minutes depending on how tender you prefer your chicken.
4 cups chicken stock
2 tbls vegetable oil
1 yellow onion, chopped
1/4 cup celery, chopped
1 tbls garlic, chopped
2 tsp chili powder
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp salt
1 cup canned tomatillos
1 large bunch cilantro, finely chopped
1 7 oz. can diced green chilies
2 fresh jalapeno peppers seeded and finely chopped
2 tbls fresh lime juice
salt to taste
Combine chicken and stock into a medium pan. Bring to a boil over high heat. Then reduce the heat so that the liquid simmers gently. Cook partially covered, for 30 minutes. Remove the chicken from the broth and let stand until cool enough to handle. If there are bones or skin to remove, remove them now. Then shred the meat. Set meat aside. Heat vegetable oil, chopped onions, chopped celery and garlic in a large heavy duty pan over medium heat until shimmery. Cook stirring occasionally, until the vegetables are tender, about 5 minutes. Add chili powder, cumin, oregano and salt. Cook stirring until fragrant. About 1 minute. Remove the pan from heat. Add tomatillos. Add cilantro. Add 2 cups chicken stock, green chilies and jalapenos. Return and cook on medium heat. Gently simmer the sauce uncovered for 10 minutes. Add the reserved chicken, and lime juice. Simmer for 5 to 15 minutes depending on how tender you prefer your chicken.
Saturday, March 21, 2009
Chile Verde
This recipe makes some pretty bomb-diggity chile verde. Seriously, there are few things that are better than a big bowl of chile verde with some flour tortillas on the side. I really think I would be a happy camper if that were to be my very last meal. Try this sometime soon. You'll love it. You'll crave it. Promise.
You may feel free to use either fresh or canned tomatillos for this recipe. It tastes the same either way. I'm just keeping it real, yo. No snobbery here. I've done it both ways and honestly, the canned are way easier. If you do want to go the fresh route, just pop them under the oven broiler for 5-10 minutes. Heck, throw your garlic in there too, while you're at it. Roast until soft. Remove peel.
Oh, and I know that some people might freak when they read "2 jalapenos", but don't be scared! When you take out all the seeds, they are very mild and flavorful! Go for it. I'm actually thinking about keeping some seeds in the next time I make this, but I like it slightly spicy. When working with jalapenos, it's important to cover your hands. I usually take two sandwich size ziplock baggies and put my hands in them for protection. Trust me, you WILL regret not covering your hands in some way.
Okay, I'm going to shut up now and just give you the recipe.
Ingredients:
1 1/2 pounds fresh tomatillos or 1 lg. can (28 oz.)
1 small can green whole green chiles (4 oz.)
5 garlic cloves, peeled
2 jalapenos, seeds and ribs removed, chopped
1 bunch cilantro leaves, cleaned and chopped
3 1/2 to 4 pounds pork roast (the really cheap kind), trimmed of excess fat and cut into 1 to 2-inch cubes
5 garlic cloves, peeled
2 jalapenos, seeds and ribs removed, chopped
1 bunch cilantro leaves, cleaned and chopped
3 1/2 to 4 pounds pork roast (the really cheap kind), trimmed of excess fat and cut into 1 to 2-inch cubes
2 tbsp. vegetable or olive oil
Salt & pepper
2 yellow onions, cut into medium-sized chunks.
2 1/2 cups chicken stock
Salt & pepper
2 yellow onions, cut into medium-sized chunks.
2 1/2 cups chicken stock
In a blender, blend tomatillos, green chiles, garlic cloves, jalapenos and cilantro together until a smooth, green sauce forms. Set aside.
Salt and pepper pork cubes to taste. Heat oil in a large skillet and add pork. Fry until good and brown on all sides. No pink should be visible. Transfer pork to a large soup or stock pot. Add onions to the same skillet that you just used to brown the pork. Saute onions until translucent. Add onions to pot with pork.
Add the green tomatillo sauce to the pot with the pork. Add chicken stock. Stir. Inhale the aroma and start drooling immediately. Over medium-high heat, bring contents of pot to a gentle boil. Turn heat down to medium-low and continue to simmer until pork is fork-tender, about 1 1/2 hours.
Serve in a bowl and garnish with sour cream and flour tortillas.
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