Mexican Chicken Salad

Chicken
onion
avocado
salsa
cheese
cilantro
scallions
oregano
bell pepper
radish
sour cream
cabbage

Instructions
1. Cook bowls 350 degree for 10 minutes.
2. Roll chicken in 1 egg, 1/4 cu milk and flour. Cook in olive oil.
3. Saute onions in olive oil
4. Layer plate with cabbage
5. Base, oregano, bell pepper, onions, radish, sour cream
6. Topping, chicken, avocado, cilantro, scallions, salsa, cheese.

Mexican Carne Molida Salad
1 lb hamburger
1 onion (diced)
1 can stewed tomatoes
2 small cans tomato sauce
1 can chili w/out beans
1 can mushrooms
2 tsp worchestershire sauce
½ tsp garlic salt

Instructions
1. Brown hamburger with onion.
2. Add all ingredients to cooked hamburger.
3. Cook and simmer 1 hour.
4. Serve over tossed salad topped with Fritos and grated cheese.

1/4 CU tomato
1/4 CU kalamata olives
1/4 CU red onions (diced)
1/8 CU roasted peppers
1/8 CU mint leaves
1/4 CU yellow tomatoes
1/8 CU feta cheese
1 cucumber
some fresh basil leaves

Instructions
1. Tear romaine lettuce and arrange on plate
2. Arrange other ingredients on top topping with sliced cucumber and feta
3. Drizzle top with lemon juice and olive oil
4. Top with thinly cut basil leaves

Rub pita bread with olive oil and grill (see recipe for Pita Chips)

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Variations Handwritten notes to this recipe are scanned in PDF document at
http://www.xml3.com/family/Recipes/03.pdf
Several other Greek recipes are in this document as well.

Goat cheese
Steamed asparagus tips
Red bell (shredded)
Shredded meat

Instructions
1. Use strudel pastry (keep moist).
2. Brush w/ butter, lay down row of filling, fold ends, roll tightly, brush w/ butter @ end finish rolling.
3. Brush outside w/ butter.
4. Bake till golden brown. Cut ends off to sit flat, then cut center on bias.

Serve with basil sauce

1 tsp onion (minced)
1 tsp red bell pepper (minced)
1 tsp green bell pepper (minced)
1 TBL Velveta cheese
1 egg
1 flour tortilla
scant oil

Instructions
1. Lightly saute onion and bell peppers in oil
2. Meanwhile, spread cheese onto tortilla
3. Add egg to skillet with other ingredients
4. Microwave tortilla for 15 seconds
5. Cook egg until no longer runny, but still soft
6. Pour into tortilla and fold (see special steps)

Special Steps
Folding a tortilla into a burrito
1. After filling with desired ingredients fold one side of tortilla in so that edge of tortilla is about 1 inch toward center.
2. Perpendicular to first fold, start folding about 1 inch pieces until you have rolled the ingredients into the tortilla/

15 OZ can tomato sauce
8 OZ water
6 OZ tomato paste
2 tomato with seeds removed (grated)
1/2 onion (grated)
4 cloves garlic (grated)
2 TBL jalapeno (minced)
2 TBL white vinegar
1 TBL sugar or 2 TBL Karo Syrup
1 TBL lime
1 tsp salt

Instructions
1. Put tomato sauce, water and tomato paste in sauce pan under medium heat.
2. Mince tomato, garlic, jalapeno, vinegar, sugar, lime, salt and onion in food processor
3. Add minced ingredients to pan and simmer 10 minutes.
4. Cool to serve.

Notes I tried adding Cayenne pepper to this and (while I am a Cayenne FANATIC) it detracted VERY MUCH from the overall flavor. This is best when prepared just as shown above.

CLICK TO ENLARGE

Ingredients:

For the Crust

• 6 tablespoons unsalted butter, softened (three-quarters of one stick)
• 3/4 cup all-purpose flour
• 1/4 cup light brown sugar, packed

For the Filling

• 3 cups miniature marshmallows
• For the Topping
• 1 heaping cup creamy peanut butter
• 1/3 light corn syrup (light in color rather than dark)
• 1/4 cup unsalted butter (4 tablespoons, half of one stick)
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups peanuts (I use Oh Nuts Roasted Salted Peanuts, honey roasted or similar may be substituted)
• 1 1/2 cups Rice Krispies cereal (or vegan and gluten-free cereal)

Directions:

Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil leaving overhang (you must line your pan), spray with cooking spray; set aside.

For the Crust – In a medium bowl, combine all ingredients and stir to combine. Keep working the butter into the flour and brown sugar and transfer the sandy and crumbly mixture into the prepared pan. Press mixture down firmly with fingertips, and then pack it down with the bottom of a drinking glass or back of a spoon. Bake for 10-12 minutes, or just until crust has set and pale in color; don’t worry if it’s a bit underbaked as pan will be going back into the oven in the next step.

For the Filling – Evenly sprinkle the marshmallows over the crust and bake for about 5 minutes or until they have begun to melt and before they start browning (we aren’t making s’mores); set pan aside.

For the Topping- In a large microwave-safe bowl, combine peanut butter, corn syrup, butter and heat on high power to melt, about 1 minute; stir to combine. Add the vanilla and stir to combine. Add the peanuts and cereal and stir to combine. Pour mixture over the marshmallows, smoothing it lightly with a spatula to create an even flat layer. Set pan aside to cool for at least 4 hours before slicing, or overnight; refrigerating the bars can be used to expedite the cooling process. Slice bars by lifting them out using the foil overhang and transfer to a cutting board. Bars will keep in an airtight container at room temperature for up to one week, or in the freezer for up to 3 months.

Recipe may be kept vegan by replacing the butter with margarine or Earth Balance, by using vegan marshmallows, and using a vegan cereal.Recipe may be kept gluten-free by using a gluten free flour blend for the crust and and using gluten free cereal of your choice. Take care all ingredients used are suitable for your dietary needs.

From allfreecopycatrecipes.com

Make the crust by combining six tablespoons of softened butter with flour and brown sugar and stir to incorporate the butter. The softer the butter is, the easier this will be. Don’t be alarmed if the mixture looks quite crumbly, sandy, and dry.

Transfer it to a foil-lined baking pan, and absolutely line the pan to make your life much easier. Press the crumbs down with your fingertips and then really pack it down using the back of a spoon or press down on it with the bottom of a drinking glass, helping it get nice and smooth.

Bake the crust for about ten to twelve minutes, or just until it has barely set and still pale and golden. If it’s slightly under-baked, that’s fine because the pan is going back into the oven.

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Sprinkle three cups of marshmallows over the buttery crust and return the pan to the oven for about five minutes, or just long enough to soften and begin to melt the marshmallows. Keep a watchful eye on the marshmallows and remove the pan from the oven before the marshmallows start toasting and browning because these aren’t s’mores.

The final layer is a mixture of melted peanut butter, butter, and corn syrup, that’s stirred together before adding a splash of vanilla and one-and-a-half cups of both crispy rice cereal and roasted salted peanuts. Stir the cereal and peanuts into the warm and sticky peanut buttery broth and then pour it over the marshmallows.

These bars need to set up for at least four to six hours before slicing them. I made them at night and sliced into them the next morning and you could probably speed up the process by putting the pan into the refrigerator.

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I love the diverse layers and flavors going on, from sweet and gooey to salty and crunchy. Each is notable and distinct. The buttery crust resembles a shortbread crust, crispy and firm without being dry or too sweet.

The marshmallow filling is the perfect squishy and sweet complement to the crust, providing plenty of oozing, cloud-like softness. Too often marshmallows get lost in layered bars because they are squished and flattened by the weight of the subsequent layers. I planned around that unfortunate phenomenon and used an ample amount of marshmallows so this layer would really stand out and be thick, puffy, and voluptuous.

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The final layer is for peanut and peanut butter fanatics, and reminds me of a Payday candy bar. The melted peanut butter, butter, and corn syrup creates a beautiful brown sauce that’s both sweet with a touch of savory. The salty peanuts and crispy rice cereal added help soak up saucy peanut butter mixture and after the bars set up, there’s an abundance of crunchy and crispy texture, along with chewy and gooey.

I got over my issue with nuts in desserts as I sank my teeth into one of these babies.

 

Ingredients
For each TWO bananas, use…
1 tsp EACH of alspice, curry, nutmeg, cinnamon, and vanilla
1 TBL EACH of corn starch and soft butter
2 TBL EACH of brown sugar and spiced rum
OPTIONAL 1 tsp chopped nuts

Instructions
1. Halve bananas and place in baking dish
2. Mix together all other ingredients (except nuts) over low heat
3. Pour over banana
4. Bake @ 350 degrees for 20-30 minutes
5. Plate banana and top with carmel leavings from bottom of baking dish
6. Sprinkle with chopped nuts

Special Steps

Variations Serve with a scoop of hard ice cream. Double ingredients (except bananas) and pour half of carmel leavings over ice cream.

Ingredients
Eggplant
Egg
Flour
Milk
Bread crumbs
Salt and pepper
Mozzarella cheese

Instructions
Since I prefer the exterior crisp, my usual preparation is to

1. Slice it lengthwise, leave skin
2. Dip slices in flour, then egg/milk mixture, then dip into breadcrumbs
3. Salt & pepper each then fry in olive oil

Special Steps
Variations Sometimes I put mozzarella cheese and marinara gravy on top and place under broiler till cheese melts. Mangiare!

Ingredients
Kelp or seaweed
Bonita Shavings
1 tsp Soy
1/2 CU Saki
1/4 CU Cilantro

Instructions
1. Bringe water to a boil
2. Simmer Kelp, Soi and Bonita Shavings 30 minutes
3. Strain liquid, discarding all except the broth
4. Add chopped cilantro and saki
5. Simmer additional 10 minutes
6. Serve

CLICK HERE for Avocado Tips and Tricks.  

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Ingredients
2 Avocados
2 TBL lemon juice
1/2 CU vegetable stock ( plus extra for consistency )
1/4 CU white wine
1/4 CU buttermilk
1 TBL EVOO
3 chives (chopped)
1/2 tsp white pepper
1/2 tsp kosher salt
a few shakes Tobasco
fresh cilantro

Set aside for garnish:
Optional: Cooked shrimp
1 TBL per person chopped tomato

Instructions
1. Put lemon and wine into blender
2. Peel avocado and add to blender
3. Blend to coat avocado
4. Add MOST of cilantro ( but not all ) and vegetable stock
5. Blend to chop
6. Add everything else except remaining cilantro and the green chives
7. Blend to mix
8. Pour into bowls and garnish with shrimp and tomato
9. Garnish additional with cilantro and chives

Ingredients
1 egg
1 carton (2 egg) egg-beaters
½ CU shredded Monterey Jack
¼ CU sharp cheddar
2 tsp (lite) sour cream
scant salt
whole roasted/peeled green chilis

Instructions
1. Beat egg, combine with egg beaters, separate into two small bowls
2. Mix one tsp sour cream into each bowl of egg mixture
3. Mix in optional dash of salt
4. Heat butter in omelet pan or crepe pan
5. Empty one bowl of egg mixture into pan
6. Spread evenly – make sure cooked mixture stays free of sticking
7. When eggs are set, but not dry, sprinkle Monterey Jack onto the eggs
8. Lay green chilis over top of cheese perpendicular to the handle
9. Sprinkle tops of chilis with a bit of the cheese
10. With a spatula, fold over 1/3 of the omelet (closest to the handle)
11. Fold over opposite third of the omelet
12. Cook briefly, then flip so that folded edges are on the bottom.
13. Cook briefly, then slide onto the serving plate
14. Apply cheddar cheese and garnish as desired

GARNISH OPTIONS:
– Avocado
– Chives
– Sour Cream
– Diced tomato
– Mushrooms
– Cilantro

Briefly, Chile Rellenos begin with Poblano Peppers (CLICK FOR IMAGE) which is often (incorrectly) sold under the name of a Pasilla Pepper. The pepper is prepared (see below) and then stuffed with picadillo (CLICK FOR IMAGE) and/or cheese, and then then dipped in an egg-based batter and deep fried, or baked at a high heat. They are served with several sauces. CLICK HERE if you don’t know what a poblano pepper is.

Preparing the Poblano Pepper

1. Over a gas flame, or under an electric broiler, heat the Poblano until the skin is black and charred (CLICK FOR IMAGE) Do not remove the stems.
2. IMPORTANT NOTE: If you are doing this inside, turn on all the vent fans in the house, cause your smoke alarm is likely to go off.
3. NOTE: You can use Yellow Bell Peppers if one of your diners does not like any spice to their meal. Prepare these in the exact same way.
4. When the pepper is well charred, and still hot, put it into a plastic ziplock bag for 2-5 minutes. This will allow the steam to separate from the flesh of the pepper.
5. Wearing plastic gloves remove the blackened skin.
6. DO NOT rinse them under water, this will remove much of the flavor. You may find a paper towel useful in sloughing off the skin.
7. Examine the pepper for a pre-existing slice or hole, and use that as your starting point for the next step.
8. Make a small slit in the pepper to remove most of the seeds, which can be tough and bitter. Leave the membrane for hotter rellenos, remove the membrane if you prefer not as much heat.
9. Pack the pepper with Picadillo, but be careful not to overfill the pepper and split the pepper.
10. Allow for overlap for closing and securing with a toothpick
11. AT THIS POINT YOU CAN SET IT ASIDE WHILE YOU DO OTHER MEAL PREPARATION
12. When you are ready to eat, roll in flour, then dip in the relleno batter, and place in baking dish or pan
13. Top with shredded Asadero cheese and put into the oven for 20 minutes at 350 degrees.
14. While it is cooking, prepare your refried beans, which make a great side for this recipe.
15. Alternate Cheeses: , Queso Quesadilla, Queso Chihuahua, Queso Oaxaca, Monterey Jack

CHILE RELLENO BATTER

Ingredients:

• 4 eggs, separated
• 1 tablespoon of flour, plus extra for dredging the chiles
• ½ teaspoon salt

How to Make the Batter

1. Combine the flour and salt in a separate bowl
2. Preheat a pot of vegetable oil to 375 degrees or your oven to 450 degrees.
3. In an electric mixer whip the egg whites to stiff peaks.
4. Mix in the yolks one at a time.
5. Finally mix in the flour and salt.

Bringing it all Together to Cook

1. Stuff Picadillo into Poblano, firmly but not too firmly that it splits the wall of the Poblano
2. NOTE: If you will be cooking these open faced with Chili Tomato Sauce and Cheese on top, fill it up all the way, if you will be battering and frying these, leave room for the edges to overlap and afix with a toothpick.
3. If frying: Roll in flour and then dip in batter. Place immediately in hot oil (360 degrees) until bubbles stop, then pick up with spider strainer and place on newspaper NOT paper towels
4. If baking: Roll in flour and then dip in batter. Place on sheet pan and bake at 450 degrees for 20 minutes or until browned.
5. If open faced: Top with Chili Sauce and grated Asadero cheese – Bake at 350 degrees for 20 minutes

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Alt topping

Green Pipian Sauce:
1 1/4 cup green pumpkin seeds ( pepitas)
1 pound tomatillos, husked and rinsed
1 serrano chile, stemmed
1/2 medium white onion, roughly chopped
1 1/2 cups chicken broth, preferably organic, warmed
1/4 cup loosely packed fresh cilantro leaves
1 teaspoon sugar
Salt and freshly ground black pepper

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Ingredients
2 egg whites
4 large green Poblano chilies
5 “fingers” of asadero, manchego or tierno cheese
1/4 CU milk
1/4 CU white flour
1/2 tsp salt
scant pepper
1 tsp oregano
Vegetable oil

Instructions
1. Put chilies under broiler four over other high heat until they start to blacken
2. Put into plastic bag 10-15 minutes to sweat
3. Remove from bag and carefully peel off skin
DO NOT RINSE UNDER WATER
4. Slit one side carefully and remove seeds or cut tip and insert cheese
5. Stuff chilies with cheese. Dice fifth finger and set aside for step #7
6. Beat egg whites until they form peaks
7. Mix together yolks, milk, flour, salt, pepper, extra cheese and oregano
8. Gently combine mixture with egg whites
9. Heat 1″ vegetable oil in frying pan
10. Dip each chili into batter, then fry until light brown OR put into baking disk and bake at 350 degrees for 15 minutes
11. Serve with garnish

GARNISH OPTIONS:
– Avocado
– Chives
– Grated cheese
– Sour Cream
– Diced tomato
– Mushrooms
– Cilantro

ALTERNATE STUFFING IDEAS

Canned tuna

Ingredients

4 bone-in skinless breasts
3 cu orange juice
½ cu red wine or balsamic vinegar
¼ cu molasses

Instructions

1. Orange Glaze – 3 cu orange juice in skillet, turn on high heat.
2. ½ cu red wine or balsamic vinegar, ¼ cu molasses, bring up to boil, reduce to about ½ cu total (10-15 min).
3. Set ½ aside, brush ½ over chicken breast.
4. Brush chicken breasts with orange glaze on top. Bake @ 400° for 35 min (baste 2-3 times).
5. Move to plate and drizzle w/ reserved glaze.

Move to plate and drizzle w/ reserved glaze.

Move to plate and drizzle w/ reserved glaze.