So it begins. One day, it's a solitary scalloped squash. A week later, a dozen of various sorts. But what to do to get picky children to eat? Try this!
Finely chop a medium sized zucchini. Do the same with a small onion. And with a half pound of lunch meat (oven roasted chicken). Combine well, add a dash of white pepper, freshly ground black pepper, and salt.
Three eggs, a tablespoon or two of water, nicely whipped with a wisk...nonstick spray or butter on your griddle...cook for an omelet...once the egg is fairly well cooked, spoon three or four tablespoons full in the center, sprinkle over that a mixture of cheddar and monterrey jack cheese (shredded). For nicely cooked veggies, heat over the griddle while the egg is cooking, then place in the middle. The more carmelized, the yummier. Let things melt together a bit, roll your ends toward the middle, and it's a wonderful meal, fit for a picky crowd!, |
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September 12, 2007 Chicken Chorizo Burritos
By request...
I should warn that I do it based on what I have and how it tastes. Quantities aren't set in stone.
Ingredients:
Chicken Breasts (4-6)
Beef Chorizo (2-3 1 lb. tubes, the kind that gets really liquidy when it cooks)
Chopped potatoes, or frozen cubed hash brown potatoes (as much or little as you like...2-4 cups,
more if you want to stretch it out)
Garlic (3-4 cloves, minced)
Onion (1 large or 2 medium, chopped)
Olive oil (enough to cover bottom of pan)
Lime Juice (5 or 6 limes)
Salt, to taste
***Cook chicken breasts as you desire. 2 possibilities work well for me. Boiling in water for about 20 to 30 minutes, cooling and shredding. Or, after sauteeing garlic and onion in olive oil, add raw chopped chicken and cook thoroughly. If pre-cooking, add shredded cooked chicken to the onion and garlic.
Either way, once the chicken is well cooked, or well heated, add the chorizo, cook until liquidy, continue cooking for approximately 5 to 10 minutes. Add potatoes, after preheating or thawing for a few minutes in the microwave. Add a little water if needed to keep things from sticking. Once potatoes are cooked through, add lime juice and if needed, salt to taste.
Warm flour tortillas on griddle or comal, fill with chicken chorizo mixture. Yum! A little red rice and refried beans on the side are great. Or heat them up, line a lunch sized ice chest with foil, lay burritos inside and cover tightly to retain heat. Take them to the beach or the park, and enjoy! |
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September 12, 2007 Chicken Soup Recipe
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ALPINE VILLAGE CHICKEN SUPREME SOUP
I linked the site where I found this above. This restaurant was great...at least I think so. Dh has a different opinion. But it's closed, so I guess that doesn't matter. He loved the soup the other night when I used it in a pot pie. The restaurant was German, and the main dining area had great little village decor around the top of the wall, including an overhead tram that went back and forth. The last time I ate there was the night before eldest ds was born. My parents took us all out. Later that night, we were to report to the hospital for an induced labor. Ds was born about 2:00 the next afternoon.
Here's the recipe, as it was given on the site mentioned:
2 quarts water
2 teaspoons celery salt
2 teaspoons Accent
1 pound ground chicken (cooked)
1 medium onion, ground
Yellow food coloring (optional)
2 teaspoons salt
? teaspoon pepper
1 teaspoon Kitchen Bouquet
2 tablespoons chicken bouillon
2 to 3 carrots (ground)
Roux: 1/2 cup oil 1 cup flour
Boil all soup ingredients together for about 30 minutes. To prepare the roux, heat oil until smoking; add flour and stir with a wire whisk. It should be the consistency of mashed potatoes. Add to soup and use the wire whisk to blend.
****I didn't have ground chicken, I used finely chopped chicken breasts, about 4 to a doubling of the above recipe. The amount of pepper wasn't specified, I used 2 tsp. white pepper, and about a tablespoon of black pepper in a double recipe of the above. Finally, it doesn't mention, but I would do the roux and add some of the hot liquid in, slowly, making a gravy. I didn't the other night, and there were chunks of flour.
If you check out the link, let me suggest that the cottage cheese seasoning is delicious. My family doesn't like it, but I made it, and I love it. Just like what the restaurant served.
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January 29, 2007 Calamity Frosting
And while I wait on the oven to finish baking our breakfast...
We attempted to recreate that fudgy texture with our cake (call it science for the weekend) on my birthday cake (yesterday was the big day!)...
Not the exact results expected and hoped for, but still quite yummy!
We iced the hot cake with chocolate fudge frosting, returned it (on purpose) to the oven for 5 minutes, cooled it at room temp., and later frosted with more chocolate fudge frosting. The fudgy frosting sank into the cake and gave it a nice moist texture and was quite yummy. Probably further oven time and cooling in the fridge or freezer would get us to that chewy fudge texture....maybe next cake?! |
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