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Friday Recipe Exchange: Spices and Sauces

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I’m heading out for a much needed girls’ day out with LFern. But I didn’t want to leave you without a recipe exchange. I thought it would be fun to focus on one of JeffreyW’s specialties, he likes to make his own spice mixes and hot sauces. Tonight’s recipe exchange was inspired by his great post this week, Chinese Five Spice.

I was a believer in making my own spice mixes when I put together his Fajita Spice (recipe here), which is better than anything pre-made in the store.

He also loves to make hot sauces, recipes and photos here and here.

One of the most requested sauce recipes is a guest recipe from Down Under, Piri Piri (recipe here).

Not technically a spice, but JeffreyW made his own Garlic Breadcrumbs this week, (click here).

What’s on your plate for the weekend? I’ll going to a few open houses and taking Bixby out to enjoy the predicted spring weather. Do you make any of your own spices mixes or sauces? Give us your favorite recipe.

I knew what tonight’s featured recipe would be as soon as I saw JefferyW’s beautiful photographs (top and below).

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Chinese Five Spice from his post:

I was browsing among various recipes for green beans and noticed a call for Chinese five spice in one of them and wondered if I had the ingredients to make my own.  Yes!  –  or at least close enough for my purposes.  I looked over several recipes and they all had the same ingredients with a few variations:  Star anise, fennel seeds, cinnamon, cloves, and peppercorns.  Some used Szechuan peppercorns and others called for the more familiar black peppercorns, one recipe used cassia bark in lieu of the cinnamon, there were differences in the ratios so I just eyeballed mine as I loaded them into my little spice grinder.  I ended up with about a quarter cup of some great smelling stuff.

Those are the Szechuan peppercorns between the cinnamon sticks.  They have an interesting effect in the mouth, some heat and a numbing sensation on the lips.  Another name for them is prickly ash seed.

After all of that, I used about a teaspoon of the spice powder in the soy sauce marinade of the chicken for the green bean dish pictured above.  That was a simple enough recipe, the most prep went into the sauce: 1/2 cup soy sauce, 1/2 cup chicken stock, a tablespoon of sesame oil, a tablespoon of ginger garlic paste, a tablespoon of honey, and a tablespoon of rice vinegar with a little corn starch to thicken it in the pan.  I steamed the beans for five minutes while the chicken was cooking then added them to the pan with the chicken and then poured in the sauce and cooked until it thickened, a few more minutes.

That’s if for this week. No Bixby update, but he’s doing great, each day he surprises me by what he learns and understands. My little black kitty, Missy has to have surgery next week, so good thoughts would be appreciated. Thanks and have a great weekend – TaMara

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Friday Recipe Exchange: A Little Irish In It

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March is winging by and bringing spring with it. We had a relatively mild winter, so I won’t complain, but still glad to see warm days, birds returning and crocus popping up. I’m hoping house hunting will also pick up. You know it’s slim pickings when your real estate agent calls to apologize there’s not more to offer.

Despite still having to cook in the postage stamp kitchen, I decided to try something new. I did some research on Irish Soda Bread. I never tried any before, because it always looks dry and then there are those pesky raisins. Raisins only belong in bread if there is a large helping of cinnamon/sugar swirl joining them. At least in my kitchen. But when I went looking for recipes, turns out that the raisin/caraway seed concoction is a strictly American invention.

I did find one that seemed to be more authentic and that’s what I went to bake. Before we get to the recipe, let me say this, I’m not sure this is one I would make again. I think I would rather just bake a nice batch of biscuits.  But if you need something to get you through a long, cold winter night, I guess I can see the appeal. Cheap enough to make, heavy enough to fend off starvation. Or as a friend quipped, “Heavy enough to be a weapon if you throw it.”

So why include it tonight? Because you should be unafraid in the kitchen. If a recipe fails or isn’t to your liking, all you’ve done is waste a few ingredients. But if you never try anything new, how will you ever discover that new family favorite? And besides, someone might like this one, even though I didn’t.

I think failure is just part of cooking. I’ve burnt the main course with guests waiting, forgot to add leavening to one cake, added too much leavening to another and my first attempt at corned beef turned out more like beef jerky. One time a friend and I almost set her house on fire trying to grill chicken. How about you, what’s your biggest kitchen disaster? Besides potentially drying out the corned beef, what’s on the menu for the weekend?

For tonight, how about I start out with some recipes that did work:

A bunch of different ways to make Corned Beef and Cabbage can be found here.

JeffreyW makes Guinness Irish Stew (pictured above), photos and recipe here.

Really good Biscuits to go with that stew can be found here.

For the pet lovers, I have three fun things for you: JeffreyW introduces us to the newest nursing home resident (scroll down), Zander poses pretty for me and finally a Bixby update where we tackle the troublesome teens (his look in the top photo is really all you need to know).

Tradional Irish Soda Bread

The featured recipe tonight is a more traditional Irish Soda Bread. This is a rustic loaf and can be baked in a loaf pan or as a rounded loaf in a cast iron skillet. The key is not to handle the dough a lot, once it forms into a ball, place it in the pan, cut a 1-inch deep X in the top (I did several) and bake. The more it’s handled, the tougher it becomes.

Irish Soda Bread

  • 1-3/4 cups all purpose flour
  • 1-3/4 cups whole wheat flour
  • 4 tbsp toasted wheat germ
  • 3 tbsp old-fashioned oats
  • 2 tbsp (packed) dark brown sugar
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 8 tbsp buttermilk powder*
  • 2 tbsp chilled butter, cut into pieces
  • 2 cups water (add 1/2 cup at a time, using only what is needed)

loaf pan (I used mini pans), well buttered

Preheat oven to 425 degrees F

Whisk together the first 8 ingredients. Add butter and crumble together by hand until all the butter is incorporated. Add water in a bit at a time until it forms a soft dough that holds together. Mine took the full 2 cups. You can smooth it and then add to the loaf pan. I left mine a bit more rustic because I was afraid of over-handling it.

Cut 1-inch deep Xs in the top. This makes sure the dense dough cooks through.  Bake for about 35 to 40 minutes until a wooden skewer comes out clean.

This is a very moist, if heavy, loaf because of the buttermilk. You can do an all “white” loaf if desired, just substitute all-purpose flour for the whole wheat. I’d leave in the oats and wheat germ for added flavor.

*why buttermilk powder instead of buttermilk? – because you can keep it on hand and it doesn’t go bad (keep in the refrigerator). You can also make your own buttermilk by adding 1 tsp vinegar or lemon juice to a cup of milk.

That’s it for this week. Probably try for something very spring-like next week. Until then – TaMara

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Friday Recipe Exchange: Super Bowl Sunday Snacks

JeffreyW's Awesome Nachos

JeffreyW’s Awesome Nachos

I am still fighting this cold, I’m chasing after a 105 lb willful puppy,  I’m buried by mortgage paperwork, and suddenly it’s time for the Super Bowl and the recipe exchange. So I had no choice but to pull out a classic recipe exchange, my favorite snacks, tortilla pinwheels. From 2012:

It’s that time again.  Super Bowl Sunday, when you sit down to stuff your face with favorite snack foods, drink beer and watch the Super Bowl Commercials.  I think there is some football in there somewhere.

You can’t go wrong with nachos – easy and easy to pile high with your favorites ingredients.

Here’s rather healthy (?) version: Black Bean and Corn Nachos, recipe here.

JeffreyW gets a little more creative with his pizzas, here , herehere  and if you want to see them all, here (the man does love a good pizza).

And I think Chili is always a crowd-pleaser, so a variety can be found here.

And for the animal lovers, Bixby puts down his tug ball long enough to update on his life to date.

I’ll never turn down nachos, or pizza for that matter, but when I was thinking about favorite party foods, tortilla pinwheels came up pretty quickly.  So many things you can do with them. Four variations follow.

Now it’s your turn, what are you planning on making this Sunday and more importantly what beer are you serving?  Who has the best recipe for hot wings, a football must have food?

Tonight’s featured recipes, a variety of flavors, but don’t let that limit you:

Basic Tortilla Pinwheels

  • 1 (8 ounce) package whipped cream cheese
  • 10 (10 inch) flour tortillas
  • 1/2 cup green onions, chopped
  • 1/4 cup black olives, chopped (optional)
  • 3/4 cup chopped ham slices

You spread the ingredients on the tortillas, roll them up and slice them into 1 inch pinwheels. Couldn’t get much easier.

So how do we add some dazzle? Flavored tortillas and a variety of fillings.

Here are some ideas I had:

Jalapeño & Cilantro Tortillas and Black Bean Tortillas

  • Cream Cheese
  • Pickled jalapenos
  • Sliced green chilies
  • Turkey
  • Salsa
  • Black olives
  • Shredded cheddar cheese

Roasted Red Pepper Tortillas and Sun-dried Tomato & Basil Tortillas

  • Cream cheese mixed with crushed roasted garlic
  • Spinach
  • Pepperoni
  • Grated parmesan

Plain Tortillas and Whole Wheat Tortillas

  • Cream cheese
  • All-fruit style strawberry preserves
  • Crushed red pepper flakes

The list is endless, limited only by your creativity.

That’s it for this week. Next week I’ll try and put something together for Valentine’s Day. – TaMara

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Friday Recipe Exchange: Feed a Cold

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I have been fighting a cold this week and all I want is orange juice and homemade soup. So, of course, that’s the theme for tonight’s recipe exchange. Soups. And there are plenty on the blog, because both JeffreyW and I love soup. Just search on soups and you’ll come up with almost 300 entries.

Here are few selections:

Cream of Chicken Soup, click here.

From Joshua D (Yutsano), Cauliflower Beer Cheese Soup, click here.

From JeffreyW, three soups:

     Vegetable Beef Soup, picture above and recipe here

     Moroccan Spicy Lamb Soup, recipe here

     Parmesan Potato Soup, with Bacon, click here

What’s cookin’ in your kitchen this weekend? What must have recipe gets you through cold season?

Hands

Tonight’s featured recipe takes very little effort, so you can have quick and easy homemade soup for a weeknight dinner or when feeling under the weather.

Tortellini Soup

  • 2 cups water
  • 3 cups chicken broth
  • 8 oz sliced carrots
  • 14 oz can diced tomatoes (or equivalent fresh)
  • 2 stalks celery, chopped
  • ½ onion, chopped
  • 1 tsp oregano, crushed
  • 1 tsp basil, crushed
  • 1 tsp crushed garlic
  • salt & pepper to taste
  • 1 cup fresh baby spinach, rough chopped
  • 20 oz pkg frozen tortellini
  • 4 oz grated Parmesan

large saucepan

Add all ingredients to saucepan, except spinach, tortellini & Parmesan. Bring to a boil, reduce heat & let simmer for 15 minutes. Add tortellini and bring to boil again, reduce heat, let simmer 10 minutes, add spinach and let simmer additional 5 minutes, until tortellini is tender. Serve with Parmesan garnish.

That’s it for this week. I’ll try and have a Bixby update later…he’s been sleeping a lot the last two days, so I’m thinking, growth spurt.  – TaMara

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Friday Recipe Exchange: Happy 80th, Elvis

Fools Gold SandwichYesterday would have been The King’s 80th birthday. I like Elvis, but I’m young enough that I missed out on the frenzy of all things Elvis. Though, I’ve managed my own six degrees of separation…

My friend has an adorable, sweet story of how he hit on her (she was very much engaged at the time) when she worked on a film with him. She remembers him as a complete gentleman and had a lovely conversation between takes.

I met his step-brother years ago and he also had only wonderful things to say about him, especially when he was just a young boy and Elvis was already an American icon. Family was important.

So how does this get us to the recipe exchange tonight? All over the news last night was the story of how one of his favorite sandwiches was created right here in Denver. It had bacon, so I had to try it.

I’m not well versed in Elvis’ favorite foods. Fried banana sandwiches (recipe here) were about it, but I searched around, turns out there is a whole cookbook of his favorite foods, recipes and links here. Seems to be a lot of bacon involved.

How about you, what unusual things do you like to make into a sandwich? My brothers like peanut butter and dill pickles. I love lettuce, tomato and mayo on whole wheat. What else is on the weekend menu?

Tonight’s featured recipe is my take on Elvis’ favorite Mile High sandwich and you can find the whole story and video here.

Fool’s Gold Sandwich

  • 1 foot-long loaf Italian, French or Sourdough bread
  • 2 tablespoons butter, melted
  • 16 ounces creamy peanut butter (I used crunchy, because that’s what I liked)
  • 16 ounces grape or blueberry preserves (I used an all fruit style, no added sugar)
  • 1 pound bacon

Preheat oven to 350 degrees.

Slice the bread in half, length-wise, coat with butter. Place on a baking sheet and bake until golden brown, about 15 minutes

While the bread is in the oven, fry the bacon until crispy. Drain on paper towels.

Hollow out one of the bread halves, fill with an entire jar of peanut butter and an entire jar of preserves. Top with bacon and top with the other half of the loaf. Slice to serve. I have no idea how many this would serve, I made enough for 2 servings instead of the entire recipe.

That’s it for this week. For the pet lovers, here’s some new Bixby, and here and his favorite new treat here.  Next week…I think something chocolate – TaMara

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Friday Recipe Exchange: Comfort Foods

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I asked JeffreyW to send me some ideas for comfort foods and he included this photo. Yum.

I hope everyone had a good holiday. Now it’s time for the Christmas rush. But before I start with those recipes, I thought we’d revisit comfort foods. When things get crazy busy, I fall back on easy comfort foods: soups, mac-n’cheese, slow-cooker meals.

What sparked this idea was a recipe for Macaroni and Cheese Bacon Cups. No, seriously, someone thought of putting macaroni and cheese into cups made of bacon and baking it in the oven. If you’re daring and want to try your hand at it, JeffreyW has the recipe for Bacon Cups here and two Macaroni and Cheese recipes are here and here.

The photo above is easy to recreate (JeffreyW recommends frozen shoestring fries), but he has a recipe for even more elaborate Chile Cheese Friesclick here for recipe and mouth-watering photos.

When cold weather hits and my schedule is full, I want Spicy Potato Soup and Biscuits, recipes here.

Starting next week, I’ll move into holiday recipes, both for the meals and gift giving. For the animal lovers, there is a Bixby update here, but be forewarned when you click through, HE. HAS. GROWN. Although he doesn’t seem to realize it.

What’s on your menu for the weekend? How is the holiday shopping coming along?

Tonight’s feature recipe is very simple and quick to put together.

Marinated Pot Roast Final

Slow-Cooker Tangy Roast Beef w/Potatoes & Carrots

  • 2 to 3 lbs boneless chuck roast
  • ½ cup red wine vinegar
  • ¼ cup water
  • 1 tsp salt
  • ½ tsp pepper
  • 1 bay leaf
  • 1 onion, quartered
  • 4 red potatoes, halved
  • 4 carrots, peeled & quartered

Slow-Cooker

In order, place items in Slow-Cooker. Cook according to manufacturer’s directions (usually 8-10 hours on low). Couldn’t be simpler. But if you don’t want tangy, just substitute a good red wine for a richer flavor. If you have time, it’s worth it to brown your roast on all sides before tossing in the slow-cooker. Lightly flour all sides, heat oil in a skillet and brown quickly. I usually use tongs and brown the sides as well.

That’s it for this week. Next week we’ll tackle holiday treats for gift giving or to take to parties. – TaMara

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Friday Recipe Exchange: Braised Italian Chicken

Braised Chicken

I’m travelling this weekend, but didn’t want to leave you without a recipe exchange two weeks in a row. This is a repeat from several years ago (have we really been doing it that long?). My life is pulling me in twelve different directions right now and only a few do I have control over. That probably means between now and the big holidays, we’ll have more repeats. Once I move into my new house, I’ll be back into the cooking groove…and in a better kitchen that doesn’t make feel all stabby and want to throw things.

I have a couple of recipes that I made recently that I’ll try and put together for next week. But no promises, if next week unfolds anything like this week.

No Bixby update this week, but a few pictures of how much he’s grown, here. There is no hiding his Great Dane lineage now. BTW, in case you didn’t know it, Mrs. J works at the local shelter and JeffreyW always has lots of photos of the residents. This is a particularly cute bunch.

On to the recipes:

Chicken is our default theme tonight.

First up, Quick and Easy Barbecue Chicken, recipe here.

Grilled Lime Chicken, and additional marinade ideas, here.

JefferyW is fond of Chicken Marsala, photos and recipe here.

I’ll be out trick or treating with eight year olds tonight. What are you scaring up for the weekend? Cooking up anything good in your cauldron?

Tonight’s featured recipe:

Braised Italian Chicken

  • 8 bone-in chicken thighs, skin on
  • Olive oil
  • Flour
  • Dried: basil, oregano, rosemary, cayenne pepper, pepper, salt, thyme

Sauce:

  • 6-8 green onions, chopped
  • 1 small zucchini cubed
  • 1 carrot, diced
  • 1 green pepper, diced
  • 4-6 button mushrooms, washed and sliced
  • 2 tsp crushed garlic or equivalent
  • 1/2 cup good red wine
  • 6 oz can of tomato paste
  • 14 oz can of diced tomatoes or equivalent (I use unsalted)
  • 2-15oz cans of tomato sauce (again, I use unsalted)
  • 2 tsp dried basil (or fresh equivalent)
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes (opt)
  • Pinch of rosemary
  • Salt & pepper to taste
  • 10-16 oz of favorite pasta (I like angel hair with this dish)

Bowl, Saucepan, Skillet, Baking dish or Dutch oven

In a bowl, mix together about 2 cups of flour and a good amount of the spices. Wash and dry thighs. Dredge in flour and fry in large skillet in about 1/2 cup of olive oil (I start with skin side down and do not touch it until it moves easily when I nudge it with a fork, then I flip it). When browned on both sides, remove to a plate with paper towels to drain a bit. Preheat oven to 325 degrees.

Meanwhile, in a large saucepan, heat 1 tbsp of oil and add diced vegetables, cook until the onions are translucent. Add garlic and cook for another minute, then add wine, stirring to deglaze the pan. Add remaining ingredients, stirring to mix well. Let simmer, covered, on the stovetop while chicken browns.

In baking dish, add enough sauce to come 1/2 way up the side of the baking dish. Nestle chicken in the baking dish, skin side up. Now here is the important part, ladle additional sauce AROUND the chicken as needed, but DO NOT cover the top. Leave enough room for the browned top of the chicken to remain above the sauce. This lets it braise and the skin still stay crispy. Bake, UNCOVERED, for 1 hour and 30 minutes. At the 15 minute mark, check to make sure the sauce is barely bubbling, if it is boiling, reduce heat to 300 degrees. Chicken is done when it gives easily, but not falling off the bone.

Leave remaining sauce on the stove to simmer on low while the chicken cooks, you’ll probably want extra for the pasta. Prepare pasta just before chicken is done.  Serve with salad or green beans and a nice deep red wine.

Prep time is a lot on this meal, so I suggest it for weekends or special guests. I also doubled the sauce and froze 1/2 for another meal.

Tonight we also get a glossary:  What is braisingWhat is deglazing?

That’s if for this week. Have a safe Halloween. Boo! – TaMara

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Friday Recipe Exchange: Hearty Tomato Soup and Awesome Grilled Cheese

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Photo by JeffreyW

I’m going to repeat some favorite soup recipes tonight. I’m working on a few new pumpkin recipes, but they are not ready for prime time this week. So you’ll have to make do with repeats.

When I’m busy, soup is the thing. I make big batches and they are quick and easy to reheat and add a sandwich or a piece of grilled chicken for a fast dinner or lunch. I could eat soup everyday during cold weather. JeffreyW is no slouch in the soup department either, so there are over 200 recipes on the blog of the soup variety.

For tonight, here are some soups worth repeating:

Cream of Chicken Soup, recipe here.

Two Broccoli Cheese Soup variations are here.

Tomato-Spinach is one of my favorite hearty winter soups, recipe here.

And combining two recent recipe exchanges, JeffreyW does Bean Soup in a Frybread Bowl, recipe and yummy photos here.

For the pet lovers, there is a Bixby diary this week. He’s four months old now and takes up most of my spare time. Which explains why I’m more often outside and not in the kitchen cooking. Also, I’m having great success with both dog and cat food dispenser/toys, that make them work for their food, story here, in case you are looking for a good way to entertain your pets.

What’s on your menu for this beautiful fall weekend? Do you have a favorite way to make grilled cheese? Do you grill any other types of sandwiches – either the grown-up panini style or something of the more guilty pleasure type, like grilled peanut butter and jelly?

Tonight’s feature recipe was one of the first menus I ever published…and also the first time I made my own tomato soup.

Hearty Tomato Soup

  • 28 oz canned tomatoes*
  • 1 tsp crushed garlic
  • 8 oz carrots
  • 2 stalks celery
  • 3 green onions, including greens
  • 1 tsp basil
  • ¼ tsp oregano
  • salt & pepper to taste
  • 2 cups milk
  • 2 tbsp whole wheat flour

2 quart saucepan

In a blender, mix tomatoes, garlic, carrots, celery & onions. Blend until liquid. In saucepan, combine tomato mixture with spices, heat over medium heat, stirring constantly. Let bubble (don’t let boil or use high heat, it will scorch) for 5 minutes. Add flour to cold milk, blend until smooth, add to soup. Let bubble again, reduce to low heat and let simmer for 15 minutes. Stir occasionally.

* This is the time to use up any left over garden tomatoes, instead of canned. Blend until you have 4 cups of crushed tomatoes.

Totally Awesome Grilled Cheese

For each sandwich:

  • 2 slices whole wheat bread (or favorite firm bread)
  • Enough favorite cheese (Velveeta, cheddar cheese, Monterey Jack, etc.  to cover bread (about 3 slices)
  • Sliced Jalapeños (if you want some heat)
  • 1 large slice of tomato w/dash of salt
  • 1-2 tsp Mayonnaise or Miracle Whip
  • Butter
  • Spray Oil

Spread salad dressing on both slices of bread and add ½ of the cheese to one slice of bread, place tomato & jalapenos on the cheese and top with remaining cheese and the other slice of bread, this keeps bread from getting soggy from the tomato. Lightly butter outside of both sides of the sandwich and grill in skillet sprayed with cooking spray or lightly oiled on medium heat until cheese is melted and bread is toasted. While it is grilling, press down hard with a spatula, “squishing” the sandwich. We don’t know why, but this makes them taste better.  :-)

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Friday Recipe Exchange: Chilly Enough for Chili

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I’m having difficulty typing this because at the moment I’m sitting on the couch with a Great Dane draped over my shoulders like Grandma’s shawl. I’m not sure why, just where he landed this morning. And…now he’s snoring. I will do my best.

Sometimes JeffreyW and I have this odd blogging-psychic link and end up cooking similar meals days apart. I knew I was going to do a chili themed recipe exchange as soon as there was a chill in the air and football/baseball/hockey were in full swing (it’s like sports Christmas). So I wasn’t terribly surprised when I opened up the blog earlier this week to see he had created a chili themed post.

Chili is one of those recipes that appears to be capable of causing intense debate, so consider the following as our entries into that debate. Then you can discuss amongst yourselves the merits of your old family recipe for chili. Beans, no beans, fritos, no fritos, vegetarian, spicy or mild. And while your are at it, what’s else is on your plate for the weekend?

The recipes:

Super easy chili, recipe here.

JeffreyW’s Chorizo Chili here.

Even this week’s Dinner menu involved chili: Kid Friendly Chili-Mac, menu and recipes here.

For some great ideas to do with your leftover chili, see Jeffrey’s photos here.

For tonight’s featured recipe, a different take on chili:

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White Chicken Chili. For JeffreyW’s version, picture above, click here.

White Chicken Chili

  • 3 lbs chicken thighs, bone in, skin on
  • 1 tablespoon vegetable oil
  • 3 jalapeno peppers, chopped
  •  3 poblano chiles, chopped
  • 3 anaheim chiles, chopped
  • 2 onions, chopped
  • 6 garlic cloves, crushed
  • Salt and Ground black pepper
  • 1 tbsp ground cumin
  • 1½ tsp ground coriander
  • 3 (15-ounce) cans cannellini beans
  • 3 cups low-sodium chicken broth
  • 2 limes, minced fresh cilantro leaves and sour cream for garnish

Dutch oven, blender

In the Dutch over, heat oil and brown chicken thighs, skin side down, until the skin is crisp. Remove to a plate. Pour off all but 1 tbsp of chicken fat, heat and add chiles and onion to the Dutch oven and sauté until soft, then add the garlic and sauté another 2-3 minutes. Remove half of the sautéed mixture to the blender.

Add 1 can of beans and the chicken broth to the blender. Puree beans and onion mixture until smooth. Add puree to the Dutch oven, along with remaining ingredients, except garnishes. Remove the skin from the chicken thighs and add those to the chili and let simmer, covered, at medium heat until the chicken is cooked through and pulls easily from the bone, about 30 to 45 minutes. Stirring occasionally.

Remove chicken to a plate and let cool enough to remove the meat from the bone and rough chop. Add the meat back to the chili and simmer until chicken is heated through, about 5 minutes. Serve immediately with fresh lime juice, cilantro and sour cream for each bowl.

That’s it for this week – hopefully I’ll have a Bixby update for you next week! – TaMara

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Friday Recipe Exchange: Tortillas

 

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The day got away from me and I almost forgot to put this together.  So it’s kind of quick and to the point. For the dog lovers, Bixby’s latest diary is here.

Okay, enough of the chit-chat, bring on the recipes.

How about Fish Tacos? Recipe and full menu here.

Kid-friendly Tortilla Pizzas, recipe here.

JefferyW makes all the good stuff you see pictured above here.

And this week’s Dinner Menu – Carne en su Jugo –  recipes and shopping list are here

Now, what’s on your menu for the weekend? Cookin’ something good, share your recipes in the comments.

It’s hot as the blazes here and expected to stay that way through the weekend, so soups are on hold and salads have moved to the front of the boards. Tonight’s featured recipe is a nice fresh Tortilla bowl that you can really fill with whatever makes you happy.

Tortilla bowls

One of my favorite things to do is have salad in tortilla shell salad bowls. I have 4 heat-resistant (Pyrex) bowls – 1.5 to 2.5 qt bowls work best – that I use to make my tortilla bowls.  I lightly oil tortillas, place one in each bowl, so it takes on a bowl shape. I bake them at 425° until bowls are toasted golden, 7 to 12 minutes.

Alternately, there are tortilla bowl forms you can buy if you’re inclined and at the store recently I also saw pre-cooked tortilla bowls – though I would check the fat content on those, it could be very high, since they may be deep-fried. Also, you can make foil bowls, lightly oiled and use those as your forms, that works pretty well. You don’t need the foil to come up to the top of the tortilla shell, about half-way up will allow the tortilla to keep its shape while it bakes.

Whatever way you choose, this is a nice salad to fill them with:

Southwestern Taco Salad

  • 4 tortilla bowls
  • 1 tbsp olive oil
  • 6 green onions, chopped
  • 1 lb chicken breasts, cubed or 1 lb lean ground beef
  • 1 pkg. fajita seasoning mix (recipe here)
  • ½ cup water
  • ½ head iceberg lettuce, shredded
  • ½ head red leaf lettuce, shredded
  • 1 tomato, diced
  • 2 oz sliced black olives
  • 6 oz canned corn, drained
  • 14 oz black beans, drained
  • 8 oz salsa
  • 8 oz ranch dressing
  • 4 oz shredded Mexican 4-blend cheese

skillet

Heat oil in skillet and sauté onions, add chicken and brown for 5 minutes, stirring constantly. Add fajita seasoning and water. Stir and let simmer on medium-low heat.

Layer ¼ ea: lettuce, tomato, olives, beans & chicken in tortilla bowls. Mix salsa & ranch dressing together, add some to salad & garnish with cheese. Serve.

 

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