Ingredients:
1 1/2 lbs lean ground beef
9 corn tortillas
2 cans (10 oz each) mild enchilada sauce (or hot if ya feelin' spicy!)
1 can black beans- rinsed and drained
1 1/2 cups frozen corn
1 teaspoon ground cumin
1 1/2 cups shredded cheddar cheese
1/2 cup chopped tomatoes
2 tablespoons chopped cilantro
Directions:
1. Heat the oven to 350. Brown the ground beef in a large skillet- pour off the drippings. Stir in one can of enchilada sauce, black beans, corn, and cumin; bring this to a boil and reduce the heat- simmer for 5 min stirring occasionally
2. Spray 11-ish x 7-ish baking dish (usually a cake pan) with nonstick cooking spray. Arrange 3 tortillas in dish, cutting 1 as needed to cover bottom. Spread 1/4 cup remaining enchilada sauce over the tortillas, cover with 1/3 beef mixture, then 1/3 cheese. Repeat layers twice, omitting the final cheese layer. Pour remaining enchilada sauce over top.
3. Cover with aluminum foil and bake in a 350 oven for 30 mins. Remove foil, sprinkle with remaining 1/2 cup cheese. Bake uncovered for 5 mins or until cheese is melted top with tomatoes and cilantro.
Clint Emmett
Saturday, July 31, 2010
Lions Head
Ingredients:
1 pound ground pork (I use ground turkey- you could use anything you want)
2 T. low-sodium soy sauce
2 T. cornstarch
1 T. vegetable oil
1 medium head Napa cabbage, cut into 1-inch pieces
2 (14.5-ounce) cans chicken broth
Directions:
In a medium bowl, mix the pork, soy sauce and 1 tablespoon cornstarch with a chopstick. Form into large meatballs. On a small plate, sprinkle the remaining 1 tablespoon cornstarch and roll the meatballs in the cornstarch.
In a wok or large skillet over medium-high heat, add the vegetable oil. Brown the meatballs in hot wok until deep golden brown. Remove from the wok. Drain on paper towels and keep warm.
Wipe the wok or skillet clean with a paper towel. Return the wok to high heat and cook cabbage until just wilted.
Place the cooked cabbage on the bottom of a large soup pot or casserole dish. Add the meatballs and broth. Cover and simmer until meatballs are cooked through, about 6 to 7 minutes. Mix gently and serve warm.
Cook's Note: This is a recipe that I saw made about 6 years ago on the Food Network by actress Ming-Na. I stole it and it has become one of my family’s favorite dishes.
Trivia: This classic Shanghai dish is named Lion's Head because of the massive size of the meatballs, and because the cabbage, when cooked, looks like a lion's mane.
Clint Emmett
1 pound ground pork (I use ground turkey- you could use anything you want)
2 T. low-sodium soy sauce
2 T. cornstarch
1 T. vegetable oil
1 medium head Napa cabbage, cut into 1-inch pieces
2 (14.5-ounce) cans chicken broth
Directions:
In a medium bowl, mix the pork, soy sauce and 1 tablespoon cornstarch with a chopstick. Form into large meatballs. On a small plate, sprinkle the remaining 1 tablespoon cornstarch and roll the meatballs in the cornstarch.
In a wok or large skillet over medium-high heat, add the vegetable oil. Brown the meatballs in hot wok until deep golden brown. Remove from the wok. Drain on paper towels and keep warm.
Wipe the wok or skillet clean with a paper towel. Return the wok to high heat and cook cabbage until just wilted.
Place the cooked cabbage on the bottom of a large soup pot or casserole dish. Add the meatballs and broth. Cover and simmer until meatballs are cooked through, about 6 to 7 minutes. Mix gently and serve warm.
Cook's Note: This is a recipe that I saw made about 6 years ago on the Food Network by actress Ming-Na. I stole it and it has become one of my family’s favorite dishes.
Trivia: This classic Shanghai dish is named Lion's Head because of the massive size of the meatballs, and because the cabbage, when cooked, looks like a lion's mane.
Clint Emmett
Friday, July 30, 2010
Soft Oatmeal Cookies
1 C canola oil
2 C sugar
2 eggs
1 15 oz can applesauce (or roughly 2 cups)
2 t baking soda
1 t salt
2 t cinnamon
2 t nutmeg
31/2 C flour
2 cups quick oats (also works with regular oats)
2 cups chocolate chips (or raisins or a mixture of both)
Preheat oven to 350 degrees.
Mix together applesauce and baking soda and set aside.
Mix sugar, eggs and oil together well, then add applesauce.
Mix flour and spices together then add into wet ingredients. Add oatmeal and chocolate chips
Cook for 10-12 minutes.
Jeanne Call
2 C sugar
2 eggs
1 15 oz can applesauce (or roughly 2 cups)
2 t baking soda
1 t salt
2 t cinnamon
2 t nutmeg
31/2 C flour
2 cups quick oats (also works with regular oats)
2 cups chocolate chips (or raisins or a mixture of both)
Preheat oven to 350 degrees.
Mix together applesauce and baking soda and set aside.
Mix sugar, eggs and oil together well, then add applesauce.
Mix flour and spices together then add into wet ingredients. Add oatmeal and chocolate chips
Cook for 10-12 minutes.
Jeanne Call
Thursday, July 29, 2010
Chicken and Couscous Salad
This is an easy and light dish. Great for lunch or dinner---Kelby
Ingredients
* Salad:
* 1 1/4 cups fat-free, less-sodium chicken broth
* 1 (5.7-ounce) box uncooked couscous
* 1 1/2 cups cubed cooked chicken (about 6 ounces)
* 1/2 cup thinly sliced green onions
* 1/2 cup diced radishes (about 3 large)
* 1/2 cup chopped seeded peeled cucumber
* 1/4 cup chopped fresh flat-leaf parsley
* 2 tablespoons pine nuts, toasted
*
Dressing:
* 1/4 cup white wine vinegar
* 1 1/2 tablespoons extravirgin olive oil
* 1 teaspoon ground cumin
* 1/2 teaspoon salt
* 1/8 teaspoon freshly ground black pepper
* 1 garlic clove, minced
Directions:
Preparation
To prepare salad, bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon couscous into a large bowl; cool slightly. Add chicken, onions, radishes, cucumber, parsley, and pine nuts; toss gently to combine.
To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss to combine.
Note: You can toast nuts quickly in a dry skillet over medium-high heat. Stir frequently, and as soon as they become fragrant, remove the nuts from the pan.
Ingredients
* Salad:
* 1 1/4 cups fat-free, less-sodium chicken broth
* 1 (5.7-ounce) box uncooked couscous
* 1 1/2 cups cubed cooked chicken (about 6 ounces)
* 1/2 cup thinly sliced green onions
* 1/2 cup diced radishes (about 3 large)
* 1/2 cup chopped seeded peeled cucumber
* 1/4 cup chopped fresh flat-leaf parsley
* 2 tablespoons pine nuts, toasted
*
Dressing:
* 1/4 cup white wine vinegar
* 1 1/2 tablespoons extravirgin olive oil
* 1 teaspoon ground cumin
* 1/2 teaspoon salt
* 1/8 teaspoon freshly ground black pepper
* 1 garlic clove, minced
Directions:
Preparation
To prepare salad, bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon couscous into a large bowl; cool slightly. Add chicken, onions, radishes, cucumber, parsley, and pine nuts; toss gently to combine.
To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss to combine.
Note: You can toast nuts quickly in a dry skillet over medium-high heat. Stir frequently, and as soon as they become fragrant, remove the nuts from the pan.
Old Fashioned Apple Crisp
I have tried many a crisp recipe and this is by far my favorite. It is by Ina Garten who is a chef on the foodnetwork. I think the citrus in this is what adds that extra element of goodness----Kelby
Ingredients:
5 pounds McIntosh or Macoun apples
Grated zest of 1 orange
Grated zest of 1 lemon
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
For the topping:
1 1/2 cups flour
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1/2 teaspoon kosher salt
1 cup oatmeal
1/2 pound cold unsalted butter, diced
Directions:
Directions
Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish.
Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.
To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.
Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.
Ingredients:
5 pounds McIntosh or Macoun apples
Grated zest of 1 orange
Grated zest of 1 lemon
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
For the topping:
1 1/2 cups flour
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1/2 teaspoon kosher salt
1 cup oatmeal
1/2 pound cold unsalted butter, diced
Directions:
Directions
Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish.
Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.
To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.
Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.
Crunchy Munchy Bumpy Cookies
These cookies disappear at my house---Kelby
3/4 cup butter
3/4 cup brown sugar
1 egg
1/2 cup OJ
1 tsp vanilla
1 c flour
1/2 tsp salt
1 tsp baking powder
1 c grated carrots
1 12-oz package chocolate chips
2 cups oats
1 1/2 cups rice krispies
1/2 cup raisins
Directions:
Cream butter and sugar together. Add egg, juice and vanilla. Sift dry ingredients and add to butter/sugar mixture. Add carrots, chocolate chips, oats, rice krispies and raisins. Bake at 350 degrees for 15 minutes. Cool some and then frost with thick glaze made from powdered sugar and orange juice.
3/4 cup butter
3/4 cup brown sugar
1 egg
1/2 cup OJ
1 tsp vanilla
1 c flour
1/2 tsp salt
1 tsp baking powder
1 c grated carrots
1 12-oz package chocolate chips
2 cups oats
1 1/2 cups rice krispies
1/2 cup raisins
Directions:
Cream butter and sugar together. Add egg, juice and vanilla. Sift dry ingredients and add to butter/sugar mixture. Add carrots, chocolate chips, oats, rice krispies and raisins. Bake at 350 degrees for 15 minutes. Cool some and then frost with thick glaze made from powdered sugar and orange juice.
Vineyard Apple Rings
This is one of my favorite fall desserts----Kelby
3 large red apples (I don't think that we use red. We
usually use a green apples) peeled and cored.
1 c. sifted all purpose flour
3 T. sugar
1/2 tsp. salt
1/2 c. milk
1 tsp vanilla
2 eggs, lightly beaten
3 T. butter, melted
Shortening or vegetable oil for frying
3/4 c. sugar
2 tsp. cinnamon
1/2 c. finely chopped walnuts
Vanilla ice cream or sweetened whipping cream
Directions:
Prepare batter by mixing flour sugar, salt, milk,
vanilla, eggs and melted butter, in order given, until
smooth.
Slice apples into 1/4 inch-thick rings
Heat skillet and add shortening or oil to a depth of
1/4 inch. When oil is hot, dip apple rings into
batter and place in skillet, brown on each side and
drain on paper towels.
Mix sugar, cinnamon and walnuts and sprinkle
generously over drained apple rings. Serve hot with
vanilla ice cream or sweetened whipping cream.
3 large red apples (I don't think that we use red. We
usually use a green apples) peeled and cored.
1 c. sifted all purpose flour
3 T. sugar
1/2 tsp. salt
1/2 c. milk
1 tsp vanilla
2 eggs, lightly beaten
3 T. butter, melted
Shortening or vegetable oil for frying
3/4 c. sugar
2 tsp. cinnamon
1/2 c. finely chopped walnuts
Vanilla ice cream or sweetened whipping cream
Directions:
Prepare batter by mixing flour sugar, salt, milk,
vanilla, eggs and melted butter, in order given, until
smooth.
Slice apples into 1/4 inch-thick rings
Heat skillet and add shortening or oil to a depth of
1/4 inch. When oil is hot, dip apple rings into
batter and place in skillet, brown on each side and
drain on paper towels.
Mix sugar, cinnamon and walnuts and sprinkle
generously over drained apple rings. Serve hot with
vanilla ice cream or sweetened whipping cream.
Won Ton Chicken Salad
This is a family staple of ours----Kelby
3-4 chicken breasts cooked and shredded
1 head iceberg lettuce cut fine
2 green onions chopped
1/4 package sliced almonds toasted
3T.sesame seeds toasted
1/4 package won ton skins baked or fried crisp
Directions:
Mix all ingredients and add won ton skins at the last minute.
Dressing:
1T. Accent
1/4 c. plus 1T. oil
3T. vinegar (rice is good or fruit)
1t. salt 1/4-1/2 t. pepper
2T. sugar
Mix well and pour over salad.
3-4 chicken breasts cooked and shredded
1 head iceberg lettuce cut fine
2 green onions chopped
1/4 package sliced almonds toasted
3T.sesame seeds toasted
1/4 package won ton skins baked or fried crisp
Directions:
Mix all ingredients and add won ton skins at the last minute.
Dressing:
1T. Accent
1/4 c. plus 1T. oil
3T. vinegar (rice is good or fruit)
1t. salt 1/4-1/2 t. pepper
2T. sugar
Mix well and pour over salad.
Fried Smashed Potatoes
I just found this receipe this week and am in love with it. I would probably bathe myself in the lemon sauce if I could.---Kelby
Potatoes:
* 2 pounds baby or fingerling potatoes
* 1/4 cup olive oil, plus extra as needed
* 3 cloves garlic, peeled and halved
*
Dressing:
* 3 tablespoons olive oil
* 3 tablespoons fresh lemon juice
* 2 tablespoons chopped fresh parsley leaves
* 1 tablespoon chopped fresh thyme leaves
* 2 lemons, zested
* Kosher salt and freshly ground black pepper
Directions:
For the potatoes: Put the potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches. Bring the water to a boil over medium heat and cook until the potatoes are tender, about 20 to 25 minutes. Drain the potatoes in a colander and allow to dry for 5 minutes. Using the palm of your hand, gently press the potatoes until lightly smashed.
In a large, nonstick skillet, heat 1/4 cup of oil over medium-high heat. Add the garlic and cook until fragrant and lightly brown, about 1 minute. Remove the garlic and discard. In batches, add the potatoes and cook, without stirring, until the bottoms turn golden brown, about 5 to 8 minutes. Using a spatula, turn the potatoes over and cook, drizzling with oil, if needed, until golden brown on the other side for another 5 to 8 minutes.
For the dressing: In a small bowl, whisk together the oil, lemon juice, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
Spoon the dressing over the potatoes and toss gently until coated. Season with salt and pepper, to taste.
Transfer the potatoes to a serving bowl and serve.
Potatoes:
* 2 pounds baby or fingerling potatoes
* 1/4 cup olive oil, plus extra as needed
* 3 cloves garlic, peeled and halved
*
Dressing:
* 3 tablespoons olive oil
* 3 tablespoons fresh lemon juice
* 2 tablespoons chopped fresh parsley leaves
* 1 tablespoon chopped fresh thyme leaves
* 2 lemons, zested
* Kosher salt and freshly ground black pepper
Directions:
For the potatoes: Put the potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches. Bring the water to a boil over medium heat and cook until the potatoes are tender, about 20 to 25 minutes. Drain the potatoes in a colander and allow to dry for 5 minutes. Using the palm of your hand, gently press the potatoes until lightly smashed.
In a large, nonstick skillet, heat 1/4 cup of oil over medium-high heat. Add the garlic and cook until fragrant and lightly brown, about 1 minute. Remove the garlic and discard. In batches, add the potatoes and cook, without stirring, until the bottoms turn golden brown, about 5 to 8 minutes. Using a spatula, turn the potatoes over and cook, drizzling with oil, if needed, until golden brown on the other side for another 5 to 8 minutes.
For the dressing: In a small bowl, whisk together the oil, lemon juice, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
Spoon the dressing over the potatoes and toss gently until coated. Season with salt and pepper, to taste.
Transfer the potatoes to a serving bowl and serve.
Summer Salmon Salad
Ingredients:
1 (10 ounce) bag mixed salad greens *or just mix your own greens from your favorite lettuces and spinach*
8 ounces salmon fillets
1/4 cup chopped dates
2 tablespoons craisins
2 tablespoons chopped walnuts
2 tablespoons Miracle Whip or mayonnaise
1 tablespoon Dijon mustard
1 tablespoon vanilla yogurt or plain yogurt
2 teaspoons Catalina dressing or French dressing
Cook Salmon according to package directions or personal preference.
Flake Salmon and set aside.
Place salad mix, chopped walnuts, chopped dates, and craisins in a large plastic bag.
In a separate container, mix together the Miracle Whip, Dijon Mustard, Yogurt and Catalina/French dressing.
Pour over salad and ingredients in bag.
Shake or Mix until evenly coated and tossed well.
Serve with flaked Salmon on top.
Clint Emmett
1 (10 ounce) bag mixed salad greens *or just mix your own greens from your favorite lettuces and spinach*
8 ounces salmon fillets
1/4 cup chopped dates
2 tablespoons craisins
2 tablespoons chopped walnuts
2 tablespoons Miracle Whip or mayonnaise
1 tablespoon Dijon mustard
1 tablespoon vanilla yogurt or plain yogurt
2 teaspoons Catalina dressing or French dressing
Cook Salmon according to package directions or personal preference.
Flake Salmon and set aside.
Place salad mix, chopped walnuts, chopped dates, and craisins in a large plastic bag.
In a separate container, mix together the Miracle Whip, Dijon Mustard, Yogurt and Catalina/French dressing.
Pour over salad and ingredients in bag.
Shake or Mix until evenly coated and tossed well.
Serve with flaked Salmon on top.
Clint Emmett
Cake Mix Cookie Bars
Ingredients:
1 white or yellow box cake mix
2 large eggs
1/2 cup melted butter
1 cup chocolate chips (or other add-in)
Mix cake mix with melted butter and two eggs with a hand mixer. The batter will be very thick, dont worry, this is the way it is supposed to be. When batter is combined, mix in chocolate chips (or your other alternative).
Using a rubber spatula or scraper, spread batter into an ungreased 9x13 pan.
Bake at 350 degrees for 20-25 minutes. Remove from oven and allow to cool- cut 'em and eat 'em. :) Clint Emmett
1 white or yellow box cake mix
2 large eggs
1/2 cup melted butter
1 cup chocolate chips (or other add-in)
Mix cake mix with melted butter and two eggs with a hand mixer. The batter will be very thick, dont worry, this is the way it is supposed to be. When batter is combined, mix in chocolate chips (or your other alternative).
Using a rubber spatula or scraper, spread batter into an ungreased 9x13 pan.
Bake at 350 degrees for 20-25 minutes. Remove from oven and allow to cool- cut 'em and eat 'em. :) Clint Emmett
Creamy Potato Spinach Soup
Ingredients:
1/4 cup butter
1 whole onion, chopped
2 stalks celery, chopped fine
1/4 cup flour
2 tsp salt
2 cups fresh spinach, rough chopped
3-4 cups potatoes, chopped and peeled
5 cups water
1 cup heavy cream
Melt butter in large soup pot. Add onions and celery. Sautee until tender (about 12-15 mins).
Slowly incorporate flour and salt to cooked onions and celery. Add slowly and stir so as not to get lumps.
Add potatoes and water.
Stir constantly until boiling.
Once boiling, let simmer for 30 mins. Stirring occasionally.
After 30 mins (or potatoes are tender) add spinach and cream. Let cook 2 mins more.
Serve immediately.
** can be garnished with crumbled bacon, cheddar cheese, fresh chopped herbs or anything else you like.**
Clint Emmett
1/4 cup butter
1 whole onion, chopped
2 stalks celery, chopped fine
1/4 cup flour
2 tsp salt
2 cups fresh spinach, rough chopped
3-4 cups potatoes, chopped and peeled
5 cups water
1 cup heavy cream
Melt butter in large soup pot. Add onions and celery. Sautee until tender (about 12-15 mins).
Slowly incorporate flour and salt to cooked onions and celery. Add slowly and stir so as not to get lumps.
Add potatoes and water.
Stir constantly until boiling.
Once boiling, let simmer for 30 mins. Stirring occasionally.
After 30 mins (or potatoes are tender) add spinach and cream. Let cook 2 mins more.
Serve immediately.
** can be garnished with crumbled bacon, cheddar cheese, fresh chopped herbs or anything else you like.**
Clint Emmett
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