Cinco de Mayo

Today is May 5th. Happy Cinco de Mayo!.

For some it's about all the margaritas and salsa you can handle. At the office we are also celebrating with a food day.
I have made a couple of dishes as well.

One is the Cous Cous cheesy casserole from the Chopped contest and the other is Cowboy Caviar.

Remember the Chopped Food Network contest had to do with what you can make with chicken tenders, cheese, cous cous and salsa.
If you don't know, cous cous is a middle eastern wheat product. When you open the package it looks like sand. Israeli cous cous looks like small pearls. 
It is usually l made with olive oil, herbs, and veggies. Cous cous by itself has a neutral taste so for this  dish, we give a Mexican taste.

Cheesy Chicken Cous Cous.

• 1 box of cous cous
• 4 cusps chicken stock
• 1 small can green chiles
• 1/3 cup green chili salsa
• 1/3 cup medium salsa
• 3 cups of shredded cheese, Mexican blend is best
• 2 Tablespoons of olive oil
• 1 cup diced chicken
• hot water

In a medium large stock pot add the chicken stock, salsas, olive oil and green chillies. Bring to a boil, add the cous cous, and turn off the heat.
Let stand for 5 minutes . Stir in the cheese. If it seems too thick add just a little hot water.

Sever and enjoy.

Mexi-Stuffed Chicken Tenders

So what can you do with chicken tenders, salsa, couscous and Sargento cheese?

That is the question of the month on "Chopped". The Food Network and Sargento Cheese are sponsoring a contest for home chefs.

This is my creation. Stuffed Chicken Tenders.

I made a "risotto" out of the couscous, chicken broth and cheese, added green salsa Verde, garlic, onion and a little lime juice.
Then pound the chicken tenders flat, rolled the couscous in the tender and baked with more salsa on top.
My final presentaton:

Feast your eyes on this entry for @FoodNetwork's #Chopped at Home Challenge! Vote now: http://www.foodnetwork.com/shows/chopped/chopped-at-home-challenge/gallery.html?ngxItemID=64802035&r=a11073cf60a21e5e965678d864973321 …
 and vote for Kimberly.

Happy New Year

Hello, it's been a while. I took a little break to clear my mind. Maybe get a little perspective on this blog thing.

It's still true. I love cooking a and i like writing.  Since the last post, I played some games, won a chili contest at the j o b, (is it kosher to beat your boss?) oh, yeah,  and started a novel. historical fiction with a little magic. ( she grins her Cheshire cat grin).

We had a fabulous Christmas dinner followed by a great brithday lunch at Zio's. That was so good. yum.

Then the new year came, an I got the flu. Yuck but i seem to be on the mend.

Since I've been down, i have come up with some interesting soup recipes, which I will share in a bit.

So, Happy New year, and I think we will start with breakfast.

Potatoes are so good. they are warm and comforting. I think that's why they are such a popular comfort food.

This used to be a favorite breakfast. I used to make it every Sunday morning. It's kind of like Potatoes O'Brien, except that the potatoes are shredded. One of my Grannies used to make us hash browns when we go visit. Funny how food can trigger memories.

With a big plate of potatoes veggies and eggs, I'd then watch a little football, and have a yummy brunch.

It's basically a cookie scramble with a special twist.

This makes 2 generous servings.

1 large russet potato

1/4 onion diced

1/4 cup diced bell pepper

1/4 cup sliced mushrooms

2 eggs

2 oz sharp cheddar cheese

3 oz cooked sausage, crumbled

4 Tbls sour cream

4 Tbls chunky salsa

2 Tbls olive oil

Clean and shred the potato. add the olive oil to a large non stick pan over medium heat. add potato when hot. Fry till crisp on one side then flip. Don't stir let it cook in in one piece. After the hash browns are crispy on both sides, take out of the skillet, place on an oven proof plate. set in a 200 degree oven to keep warm.

In the same skillet, cook the sausage crumbles, onion and bell pepper. 5 minutes before finished add the mushrooms.

top the hash browns with cheese, and the onion pepper mixture. wipe the skillet and fry the eggs.

split the potatoes in 1/2 top each half with a fried egg, Each gets 2 tablespoons of sour cream and salsa

Seven Layer Dip

Here is a wonderful game day treat.

16 ounces refried beans

1 (1 1/4 ounce) package taco seasoning
1 cup sour cream
1 cup guacamole
1 cup salsa
1 cup lettuce
1 cup Mexican blend cheese
4 ounces sliced olives
1 cup tomato

Directions:  Mix the taco seasoning into the beans. Layer in this order:  refried beans, then  sour cream,  guacamole, salsa, lettuce, mexican cheese, sliced olives and tomatoes.

Bacon, Avocado and Jack Cheese Omelets with Fresh Salsa

Ingredients


1 small tomato, chopped
3 green onions, finely chopped
0.5 jalapeño pepper, fresh or canned, seeded and finely chopped
2 Tablespoons chopped cilantro
1 Tablespoon freshly squeezed lemon or lime juice
4 large eggs
2 Tablespoons water
1 Tablespoon unsalted butter, divided
3 Pieces slices bacon, cooked until crisp, crumbled
0.5 Haas avocado, peeled and sliced
4 Ounces grated Monterey Jack cheese

Directions

Prepare salsa: In small bowl, combine tomato, green onions, jalapeño, cilantro and lime juice and mix well. Season to taste with salt and pepper. Set aside.

In medium bowl, whisk eggs with water and season with salt and pepper.

Melt half the butter in a small nonstick skillet over medium-high heat. When foam subsides, add half the egg mixture. Tilt pan to coat bottom and cook 1 minute, until almost set. Sprinkle half the omelet with half the bacon, avocado and cheese and cook 1 minute.

Fold empty half of omelet over filling and slide omelet onto a plate. Keep warm.

Repeat with remaining butter, egg mixture, bacon, avocado and cheese. Serve with salsa.

Chili and Cheese Chops

Sometimes you just feel like being a little spicy. Besides it is good for the sinuses. right? I changed the origanal just a little; instead of separate salsa and green chilies, I add a small can of tomoatoes and green chillies. Something like Rotel. I also added 1/2 a bell pepper and a small onion.

 

This does up the carbs al little, but that's ok, the origanal only has 3.5 grams. By the way this serves 4, if you have some veggies with it.

 

Ingredients:

 

1 Teaspoon canola oil

14 Ounce-weights pork chops
1/4 Cup salsa
2 1/4 Ounce-weights diced green chilies, canned
1 Teaspoon ground cumin
1/3 Cup shredded Cheddar cheese
2 Tablespoons cream cheese



Directions

Heat oil in a nonstick skillet over medium-high heat. Season chops with salt and pepper. Brown chops about 2 minutes per side.

Combine salsa, chilies and cumin in a bowl. Pour mixture over chops. Reduce heat to low, cover skillet and simmer chops 5 minutes or until cooked through.

Mix cheeses in a bowl. Divide cheese mixture over chops, cover and cook 1 minute, just until cheese melts.



 

 

Mexican Potato Hash with Poached Eggs

This is really good., and with a few added ingredients, like fruit or sliced veggies you have full meal.

Ingredients


4 cup(s) water
1 Tbsp vinegar
4 large egg(s)
2 tsp olive oil
2 lbs  new potatoes, shredded
1/2  cup fat free salsa
1/2 cup low-fat shredded Cheddar cheese


Instructions

Preheat broiler.

In a large saucepan over high heat, bring water to a boil. Add vinegar and reduce heat to medium.

Carefully crack eggs into 4 separate small-size bowls (yolks should remain intact). Add eggs to saucepan one at a time, and simmer until egg white is cooked and yolk starts to solidify, about 2 minutes. Remove poached eggs with a slotted spoon; set aside.

Heat oil in a large oven-proof skillet over medium-high heat. Add potatoes and saute until golden brown, stirring frequently, about 3 to 5 minutes. Add salsa and cook to heat through, about 1 minute. Top potatoes with poached eggs and sprinkle with cheese.

Place pan under broiler and broil until cheese melts, about 1 minute. Serve hot. Yields about 2/3 cup potato hash and 1 egg per serving.


See original recipe at:
http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeId=60601

Meat Loaf

Ingredients


1/2 cup seasoned bread crumbs
1/2 teaspoon ground black pepper
1/2 onion, roughly chopped
1/2 green bell pepper
1 1/2 lbs ground chuck
1/2 mild salsa
12 ounces pork sausage with sage (Jimmy Dean)
1 1/2 teaspoon kosher salt
1 egg

For the glaze:

1/2 cup catsup
Dash Worcestershire sauce
1 tablespoon honey

Directions

Heat oven to 325 degrees F.

In a large bowl add all the indreadients except for the glaze. Gently mix all together. you may have to use your hands.

Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf.  Set the probe for 155 degrees.
It may take about an hour to cook through.

Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.



.

Tex Mex Egg Brunch

Looking for Mother's Day ideas? Me too. My Mom lives aways away, so breakfast in bed is not happening. I put a card in the mail yesterday. Our "Mothers' Day" will be next month when we get together in Seattle. Oh boy, oh boy)....

Anyway brunch ideas. I found this in Betty Crocker...

Ingredients:

. Crust


3/4 cup all-purpose flour
1/4 cup cornmeal
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk
2 tablespoons vegetable oil
1 egg

Topping

1 package (12 oz) bulk pork sausage
1/2 cup sliced red bell pepper
1/2 cup sliced onion
6 eggs
1/4 cup milk
1/2 teaspoon salt
Dash of pepper
1 tablespoon butter
2 cups shredded Cheddar cheese (8 oz)
2/3 cup  salsa, if desired
1/2 cup sour cream

1 Heat oven to 400ºF. Spray bottom and sides of 13x9-inch pan with cooking spray or grease with shortening. In medium bowl, mix flour, cornmeal, sugar, baking powder and 1/4 teaspoon salt. In small bowl, stir together milk, oil and egg. Add egg mixture all at once to flour mixture; stir just until moistened. Spread batter in pan. Bake 10 to 13 minutes or until light golden brown.

2 Meanwhile, in 10-inch nonstick skillet, cook sausage, bell pepper and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until sausage is no longer pink; drain. Remove sausage from skillet; keep warm.

3 In medium bowl, beat eggs, milk, salt and pepper with fork or wire whisk until well mixed.

4 In same skillet, heat butter over medium heat just until butter begins to sizzle. Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.

5 Arrange eggs over hot crust; top with sausage mixture. Sprinkle with cheese. Bake 5 to 7 minutes or until cheese is melted. Serve with salsa and sour cream.

http://www.bettycrocker.com/recipes/cowboy-breakfast-bake/74755a35-3954-4231-bf6d-f1ae0ac807c2

A Healthy Taco Salad.

Ingredients


2 tablespoons extra-virgin olive oil
1 large onion, chopped
1 1/2 cups fresh corn kernels (see Tip) or frozen, thawed
4 large tomatoes
1 1/2 cups cooked long-grain brown rice (see Tip)
1 15-ounce can black, kidney or pinto beans, rinsed
1 tablespoon chili powder
1 1/2 teaspoons dried oregano, divided
1/4 teaspoon salt
1/2 cup chopped fresh cilantro
1/3 cup prepared salsa
2 cups shredded iceberg or romaine lettuce
1 cup shredded pepper Jack cheese
2 1/2 cups coarsely crumbled tortilla chips
Lime wedges for garnish

Preparation

1.Heat oil in a large nonstick skillet over medium heat. Add onion and corn; cook, stirring, until the onion begins to brown, about 5 minutes. Coarsely chop 1 tomato. Add it to the pan along with rice, beans, chili powder, 1 teaspoon oregano and 1/4 teaspoon salt. Cook, stirring frequently, until the tomato cooks down, about 5 minutes. Let cool slightly.

2.Coarsely chop the remaining 3 tomatoes. Combine with cilantro, salsa and the remaining 1/2 teaspoon oregano in a medium bowl.

3.Toss lettuce in a large bowl with the bean mixture, half the fresh salsa and 2/3 cup cheese. Serve sprinkled with tortilla chips and the remaining cheese, passing lime wedges and the remaining fresh salsa at the table.

 

http://www.eatingwell.com/

Gazpacho

Why gazpacho?  i was Looking for something different, not on the usual plate, or bowl. besides Cinco de Mayo is coming up, and yes i love Mexican inspired dishes, i wanted something different. and here it is. this dish is fresh zing, and is usually served cold. so if your fiesta is too warm, or too fried, try this.

Ingredients

1 quart whole tomatoes; 28 oz can

1 cup Salsa; any favorite prepared salsa will do

1/2 cup Green pepper; rough chopped

1/2 cup Cucumber; rough chopped

1/2 cup Croutons

1/4 cup Onion; rough chopped

2 tablespoons Red wine vinegar

2 tablespoons Olive oil; or vegetable oil

2 cloves Garlic; rough chop

1 Jalapeno peppers; -fresh- rough chopped- remove seeds and ribs for less heat

1/4 cup Margarita cooler; or juice from 1 to 2 limes

1 1/2 tablespoon Ground cumin

1/2 teaspoon Salt

1/2 teaspoon Pepper, black; ground

1/2 cup Green pepper; finely chopped- reserve for serving

1/2 cup Cucumber; finely chopped- reserve for serving

1/4 cup Onion; finely chopped- reserve for serving

1/2 cup Croutons; finely chopped- reserve for serving

 Preparation

Place all ingredients not reserved for serving into the blender (tomatoes, salsa, rough chopped peppers, cucumber and onion, croutons, vinegar, olive oil, garlic, jalapeno pepper, Margarita cooler or lime juice, cumin, salt and pepper). Cover and blend on medium until smooth. Cover and refrigerate for at least 1 hour (longer is better). Serve with remaining ingredients as accompaniments.

- If your blender is not large enough to do in one batch, roughly split the ingredients into 2 batches to blend. Then stir together into one batch.

Baked Nachoes

1 1/2 lbs ground beef 1 onion 1 can of refried beans (homemade are best) taco seasoning large bag of tortilla chips (Juanita's Brand) can of nacho cheese 1 c. shredded cheese (Jack, Cheddar or Pepper Jack) toppings: lettuce, tomato, sour cream, olives, green onion, jalepenos, salsa Brown the beef with the diced onions, season lightly with salt and pepper. Drain meat and add refried beans and taco seasoning; cook down. Add nacho cheese and mix well.Fill an extra large bowl with your favorite tortilla chips and pour meat mixture over the chips. Stir until mixed well and then put in a baking pan and sprinkle with shredded cheese. Bake at 350°F until heated through and cheese has melted. Suggested Toppings: Lettuce tomato, sour cream, olives, green onion, jalapenos, salsa. NOTE: You can add corn, black, pinto, or even kidney beans to the mix if you like (or leave out any ingredients you don't like.) Submitted by: Nancy Bramlett cooks.com