Dominican Rice

Maybe the best thing about NYC is cheap, delicious Dominican food. A friend I work with taught me the secret to Dominican rice. The tricky thing is you have to buy two spices that are common here, but might be hard to find elsewhere: Adobo and Sazon.

Sorry this is a little imprecise - might take a couple of times to perfect it.

1 med. onion
1 T. tomato paste
1-2 tsp. Adobo
1 packet Sazon
2 C. rice

Sautee an onion in a medium-sized pot. Add tomato paste, Adobo and a packet of Sazon. Add some water and stir. Add rice and stir well. Cover with water, which should be about 1/2 inch above the rice line. Boil until water is nearly all boiled off, rice will still be very wet. Reduce to a simmer and cover with tin foil. (If you cover with a lid it will turn out more like Asian rice - with tin foil it ends up much drier.) Let simmer about 20 minutes and test. If it isn't totally cooked, you can add a little water and let it continue steaming. Taste and add more Adobo if it needs salt.

Serve with black beans, any fish or chicken, plantains. Delicious!

Tuna Cakes

These taste remarkably like crab cakes. Easy and delicious!

3 cans tuna
1 lg. egg
1/2 C. cilantro
1/3 C. bread crumbs
2 T. lt. mayo
1 T. fresh lemon juice (can substitute mayo & lemon for lemonnaise if you're lucky enough to have some on hand)
1 jalapeno, seeds removed
1 T. olive oil (for frying)

In a large bowl, stir together tuna, egg, cilantro, bread crumbs, mayo, lemon, and jalapeno. Mix gently until ingredients just hold together. Using a packed 1/3 C. measure of tuna mixture per patty, shape into 8 cakes.

In a large nonstick skillet, heat oil over medium. Cook cakes until golden brown and crisp on outside, about 2 min. per side. Serve hot with cocktail sauce or salsa. Garnish with fresh cilantro.

Broccoli Chowder

Found this when I was looking for healthy soup options. It's delicious!

2 med. potatoes, peeled and diced
2 cups broccoli florets
1 med. onion, diced
2 C. chicken broth
1/4 tsp. dried thyme
1/2 C. fat free sour cream
1/2 C. fat free skim milk
1/4 C. parmesan cheese
1/4 tsp. garlic powder
salt and pepper

Combine potato, broccoli, onion, broth and thyme in a pot. Bring to a boil, cover partially and cook until veggies are tender, about 15 min. Mash with potato masher.

Add rest of ingredients. Simmer until warm. Do not allow to boil. Serve hot.

Chicken Tortilla Soup

I've tried many a recipe of tortilla soup. This is the winner.

2 chicken breasts
1 onion, chopped
5 cloves garlic
1 avacado
canned minced jalapeno (1 tsp. for medium, more for spicy)
6 C. chicken stock
2 15 oz. cans chopped tomatoes
2 cans black beans

Sautee garlic and onion. Add chicken and cook well. Add 5 C. broth to a large pot. Add tomatoes, beans and simmer. Add canned jalapenos to desired spice level (I use 1/4 of the smallest cans). Serve with fresh avacado, cheddar and tortilla strips or chips. Also good with sour cream.

Zesty Chicken and Potatoes

1 package Zesty Italian Salad dressing
1/4 C Red Wine Vinegar
3 tablespons White wine Vinegar
3 tablespoons Olive Oil
2 tablespoons water or lemon juice or lime juice
1 tablespoon Rosemary
1 tablespoon garlic (I just used garlic salt since I didn't have any garlic)
4-5 squirts of Salad Spritzers Raspberry Bliss Dressing ( I LOVE THIS )
Mix all together well.

Marinate chicken for as long as you can in this mixture. I did mine about an hour or two.

2 peeled potatoes
Dice them up (however you like them) I like them bigger.
Place them in a casserole dish.
Add chicken.
Pour mixture on top of chicken and potatoes.

Serve with mixed green salad.

Preheat oven to 350.

Cook for 45 minutes.

I loved this because it was stuff I had on hand and it was different than my norms.

Turkey Tacos- Crock Pot

I made these today and I actually really like them.

I made home made salsa for them. I didn't have garlic or Zuccini.
Let me know if you like them. (Oh and I put a little sour cream in. Like 1/4 Cup. I know, not the healthiest but I'm trying.)

Oh and I found WHole Grain Corn taco shells from Target.


Tablespoons extra virgin olive oil

1 Large Onion, finely chopped

4 cloves garlic, minced

1 Green Bell Pepper, diced

1 Red Bell Pepper. diced

1 Zucchini, diced

3 lbs lean ground Turkey or chicken, or beef

1 teaspoon salt

1/2 teaspoon fresh cracked black pepper

1 Large Tomato, finely diced ( I used Rotel tomatoes with green chilis)

1 Cup Salsa, or your favorite brand

1/4 Cup Cilantro

1. Place oil into a large rimmed skillet over medium heat. Saute onions for about 5 minutes, stirring constantly. Stir in garlic and saute for an additional minute. Next, add the Bell Pepper and Zucchini, stir occasionally. After 5 minutes, transfer mixture to crock pot. Return pan to heat. Add in chicken, salt and pepper. Cook until browned. Stir in Salsa then transfer to crock pot on low heat. Add diced tomato. Let cook on low for 1.5 hours or until ready to serve. Right before serving, stir in fresh chopped cilantro. (Makes 8 servings)

Serve with tortillas, beans, avacado, cheese… whatever you think’s yummy!

Texas Caviar

Anther yummy one!

I served this with a Flank Steak served with hot tortillas. I put it on my steak in my tortilla. It was great.

Or as a dip for a BBQ with hamburgers and hot dogs.

Enjoy!

1 can white corn, drained
1 can black-eyed peas, drained
1/2 bunch green onion, chopped
1/2 bunch cilantro, chopped
4 med. tomatoes, chopped
3 avocados, chopped
1 pkg. Good Seasons Italian dressing mix-make as directed.

Mix together all ingredients and chill overnight.

Here’s a few hints for making this recipe:

I sometimes substitute the canned white corn (drained) for frozen white corn. I add 1 to 1- 1/2 cups of corn-depending on how much corn you like.

If you want this to be extra healthy then use light olive oil when making your Good Seasons Italian dressing

Happy Scooping!

Deb's Famous Tuscan Chicken Pasta

Deb's Famous Tuscan Chicken Pasta
TUSCAN CHICKEN PASTA

Servings: 4-6 Servings
Cook Time: 30 minutes

INGREDIENTS:
3-4 Chicken Breasts
6 ounce package of Fusilli or Rotini Pasta
3-4 Roma Tomatoes (chopped)
½ cup Sun Dried Tomatoes (julienned)
2 cups of small Broccoli Florets
¾-1 cup Extra Light Olive Oil
1½-2 Tablespoons Pasta Blend Seasoning (Trader Joe’s has a great one!)
1 teaspoon Garlic Salt
Parmesan Cheese (to taste)
Lemon Pepper


Fill large pot with water, set on stove, and turn heat to high. Bring water to a boil and pour in the 16 ounce package of pasta noodles. Cook for 8-11 minutes until noodles are cooked through and tender. Drain pasta and set aside.

Season chicken with lemon pepper and throw on grill (medium heat for approximately 6 minutes on each side). After you have taken the chicken off the grill, cut in to 1-1½ ” squares and set aside.

In the meantime, chop your roma tomatoes and broccoli florets (set aside). Then, in a small bowl whisk together olive oil, pasta blend seasoning and garlic salt.

Take out a large bowl and add the pasta, chicken, roma tomatoes, broccoli, and olive oil mixture. Now, toss the ingredients to together and season with parmesan cheese (to taste). Serve immediately.

This pasta goes great with a tossed salad and toasted garlic bread. ENJOY!

Banana Brownies

3/4 cup butter (soft)
2/3 cup sugar
2/3 cup brown sugar
1 egg
1 tsp vanilla
2 ripe bananas (mashed)
2 cups flour
2 tsp baking powder
1/2 tsp saltchocolate chips (I did about 1/4 of a bag or a little more)
Mix everything together, put in a 9x13 pan and bake at 350 degrees for 25 minutes.
Let cool and enjoy (don't overbake -- they look a bit "undone" sometimes).

Stolen recipe but worth it!

I have to give credit to
bunchofcooks.blogspot.com before I begin.
(If you guys haven't already stolen this recipe yet.)
I keep going back to this site to get this recipe to either make for myself or give to my family. It is so stinking yummy I can't stand it. The first time I made it, I did as it says and put it in the bag and shook all the ingredients together and I didn't love how it all clumped together. So the second time I just coated the chicken with the ranch/mayo mix and sprinkled the bread crum mix over it evenly on both sides and I liked it this way much better. I made it with creamy potatoes.
I bag of hash browns
1 cup light sour cream
1 can cream of chicken
one handful of cheese
mix together
cook on 350 for 25 minutes or until potatoes are tender.
Enjoy

Spicy Oven Fried Chicken

If you don't want it spicy, you can substitute the chyenne pepper for paprika. Also, I used chicken breasts, but you can use bone-in chicken for a more authentic style.


INGREDIENTS:

4 boneless/skinless chicken breasts
1 cup dried bread crumbs
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
1/2 teaspoon chyenne pepper

1/2 cup light mayonnaise
1/2 cup ranch dressing


DIRECTIONS:

Preheat oven to 375 degrees F.
In a medium bowl or gallon size resealable plastic bag, mix together the bread crumbs, garlic powder, salt, pepper, thyme and chyenne pepper (or paprika).
Coat the chicken with mayonnaise/ranch mix. Place chicken pieces in bowl/bag with bread crumb mixture and coat/shake until well coated. Place chicken in a lightly greased 9x13 inch baking dish and bake for 45 minutes or until juices run clear.

PF Changs Mongolian Beef

We made this to celebrate the olympics and eat while we watched the opening ceremonies. It was incredible!

PF Changs Mongolian Beef

2 teaspoons vegetable oil
1/2 teaspoon ginger, minced
1 tablespoon garlic, chopped
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
vegetable oil, for frying (about 1 cup)
1 lb flank steak
1/4 cup cornstarch
2 large green onions (or more!)

1 Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat. Don't get the oil too hot.
2 Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
3 Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.
4 Slice the flank steak against the grain into 1/4" thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
5 Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
6 Let the beef sit for about 10 minutes so that the cornstarch sticks.
7 As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
8 Heat the oil over medium heat until it's nice and hot, but not smoking.
9 Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges. You don't need a thorough cooking here since the beef is going to go back on the heat later.
10 Stir the meat around a little so that it cooks evenly.
11 After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
12 Put the pan back over the heat, dump the meat back into it and simmer for one minute.
13 Add the sauce, cook for one minute while stirring, then add all the green onions.
14 Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate. Leave the excess sauce behind in the pan.

Santa Rosa Chicken Salad

Such a yummy salad and perfect for summertime!

Santa Rosa Chicken Salad

1 box long grain wild rice-cooked (Uncle Ben's-small box)
3 chicken breast halves-cooked and diced
4 green onions-diced
1 red bell pepper-diced
3 oz. Chinese pea pods-(fresh) remove ends and cut into thirds
2 medium avocados-diced
1 cup chopped pecans
Combine all ingredients, except avocados and pecans, and place in fridge overnight.

Dressing
2 cloves garlic-minced
1/2 t salt
1/4 t pepper
1/3 c rice vinegar (Nakano seasoned rice vinegar)
1 T Dijon mustard
1/4 t sugar
1/3 c vegetable oil
Combine all dressing ingredients in blender. Cover and refrigerate. Mix with salad 2-4 hours before serving. Immediately before serving salad add avocados and pecans.

Cheese Ball

I went to a party and got the recipe for this...it was so good and super easy!

1 8-oz. package cream cheese
1/2 Tbs. Lemon juice
1/2 Tbs. green onion chopped
1 cup sharp cheddar cheese
1/2 Tbs. green bell pepper chopped
1/2 Tbs. Pimento
pecans finely chopped

Mix with hand mixer in a bowl. Dress with pecans.

Carmel brownies

Does anyone have a recipe for carmel brownies? I am suppose to take some to a bridal shower. Let me know
sheltonjc@gmail.com

Popovers

I went to The Popover Cafe in NYC and fell in love with popovers. I googled a recipe just to try it and surprisingly they turned out just like the restaurant ones.

2 eggs
1 cup milk
1 cup sifted all-purpose flour
1/4 teaspoon salt

Mix eggs and milk and warm the mixture in the microwave (popovers will rise better if ingredients are warm). Add sifted flour and salt; continue beating until batter is smooth and thick. Bake in hot greased iron muffin cups or greased glass custard cups which are very hot. Do not grease with nonstick spray. Use real butter.

Fill muffin cups 2/3 full. Bake at 450° for 20 minutes, then reduce heat to 350° and bake 15 minutes longer. Serve right away. Make a small slit in each popover to allow steam to escape. Makes about 6 to 8 large popovers.

They're delicious plain but also really good with butter, honey or jam.

Three Layer Pumpkin Pie Squares

This is my husband's favorite dessert this time of year. It's so yummy! The last family event I took it to, all my sisters-in-law wanted the recipe. That's always a good sign!

Crust:
1 yellow caked mix (reserve 1 cup for the topping)
1/2 cup melted butter
1 egg

Grease a 9x13 pan. Combine ingredients for crust and press in bottom of pan.

Filling:
1 c. sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 eggs
1 (15 oz.) can pumpkin
1 (12 oz.) can evaporated milk

Mix sugar, salt, cinnamon, ginger, and cloves. Beat eggs separately. Stir eggs and pumpkin into sugar mixture and combine will. Gradually add evaporated milk. Combine well. Pour over crust.

Topping:
1 cup cake mix
1/4 c. sugar
1 tsp. cinnamon
1/4 c. butter

Combine ingredients and cut in butter with a pastry blender or two forks until topping is crumbly. Sprinkle over filling.

Bake in a 350 Degree oven for 45-50 minutes until a knife in the center comes out clean.

Pumpkin Tomato Basil Soup

I had a baking pumpkin to use and didn't want to make a pie so I found this soup recipe to try. It was delicious!

1 Small Pumpkin
1 can tomato puree
4 cups Chicken Broth
6-7 Carrots, peeled and sliced or diced
1 Medium Onion
2-3 cloves Garlic, chopped
1 cup Mushrooms, sliced
2 Tablespoons Basil, chopped
1 Teaspoon Salt
1 pinch Ground Pepper
1/4 cup Cream (optional - I didn't use any but it would make it creamier)
1 Teaspoon sugar

In a large pot, put Chicken Stock, pumpkin and carrot. Bring to a boil, then reduce to simmer for 1/2 hour.
Sautee onions and mushrooms until browned.
Puree all ingredients in a blender. Place pureed soup into the soup pot.
Add spices, sugar and cream at this time.
Simmer for 10 minutes.

It makes a lot - probably 15 servings.

Zucchini Bread

If you send your husband to the store to get these ingredients, make sure he knows the difference between zucchini and cucumbers!

3 c all-purpose flour
1 t salt
1 t baking soda
1 t baking powder
2 1/2 t cinnamon
Sift all this in a bowl

3 eggs
1/2 c canola oil
1/2 c natural applesauce
1 c white sugar
1 c brown sugar
3 t vanilla extract
Beat in large bowl then add dry ingredients and mix

4 c grated zucchini
1 c chopped walnuts
Stir in

Pour batter into two greased and floured bread pans. Bake at 325 for 50-55 min. Cool on rack for 20 min. Remove from pan and cool completely before cutting.

granola

6 cups quick oats
1/2 cup firmly packed brown sugar
3/4 cup wheat germ
1/2 cup nonfat dry milk
2/3 cup honey
2/3 cup vegetable oil or canola oil
2 Tablespoons water
1 1/2 teaspoons vanilla
optional: raisins, coconut, sesame seeds and nuts (I've never used any of those)
In large bowl combine oats, brown sugar, wheat germ and nonfat dry milk (and coconut, sesame seeds and nuts if desired). Stir that all together. Combine honey, vegetable or canola oil, water and vanilla. Add to oat mixture. Stir to coat ingredients well. (The actual recipe says to do this next part diffferent but when we made it this is how we did it and it turns out well, and this is how the Mechams do it) Place that in one cookie sheet and bake at 300 degrees. Leave it in there for 12 minutes and then take it out and sift it with a fork. Then put it back in the oven for about 12-15 minutes and it should turn out! This makes about 14 cups.


this is great because i use my food storage for a lot of it. enjoy!

The Green Burrito!

I had to wait for a good one to post and here it is.

1 Rump roast (any roast for the crock pot will do)
1/2 can Macayo's Red Enchilada's sauce (I actually used the market pantry ones from Target but I like Macayo's much better)
1 can Macayo's Green Enchilada's sauce
About 1 tablespoons of chopped onions (any kind, if desired)
1 small can of green chili's (if desired)
About a 1/2 cup of water
Salt and pepper to taste

Put it all in the crock pot on low BEFORE YOU GO TO BED. I did it at around 9:30pm and I ate it at 1:00pm the next day. It comes out so tender and juicy and flavorful. (10-15 hours should do the trick) (my sister cooks this on MEDIUM for 15 hours, she likes the burnt glaze it creates on the top of the meat...you decide)

To make it healthy, you can drain all the liquid in a bowl, stick it in the fridge and let it cool for a couple hours. When it's cool, all the fat should come and harden at the top. Skim the fat off, reheat the juice, pour juice over meat. You should be able to shred the meat in the pot or you can take it out and use a fork to shred it with.
You can also make this an Enchilada soup and add more enchilada sauce. However you like it it is fantastic. Enjoy!