Cowboy Caviar.

Cowboy caviar is a a black bean salsa. It's not fish eggs, although the use of black beans, it's suppose to resemble fish eggs. Ha Ha


Ingredients

• 4 cups cooked black beans 
• 1/2 cup finely diced onion 
• 1 green bell pepper finely diced 
• 2 teaspoons minced garlic 
• 1 can of tomatoes with green chilies 
• 1 tablespoon of taco seasoning. 
• 1 tablespoon of lime juice 

 Directions
In a large bowl add all the ingredients. If you are using canned beans, drain and rinse the beans. Mix well, and refrigerate for at least four hours. Serve with chips and sour cream.

Chili Verde

Well, another chili cool off has come and gone. There were 12 of us this time. So completion was a bit stiffer, but we have another success, and another award. 

I always wanted to know how to make chile verde. So I searched the Internet until I found one I liked.

Found it on Simple Recipes. 

Of course I did it my way.  

1/2 lbs tomatillos

2 jalapeños

1 poblano pepper

3 tbls minced garlic

1large bunch cilantro 

1 large onion

4 lbs pork roast

1 small can green chilies

Salt and pepper

2 tsp oregano

1/2 cup Sour cream

2 cups chicken stock

Husk the tomatillos and slice in half. Half the peppers, and remove the seeds. Place on a baking sheet until the tomatillos are browned and the peppers and charred.

Put the peppers in a zip lock bag and let sit for 5 minutes. This will help the skins to loosen so they can be removed. 

Place the skinned peppers, garlic, cilantro and tomatillos in a blender and blend until smooth. Set aside. 

Cut  the pork in chunks, so it easier to cook. 

Brown in a skillet with the sliced onions and salt and pepper. Don't cook the meat all the way. 

 Add the meat, oregano, onion,  blended contents and chicken stock  to a crock pot. Cook on low 5 hours. And the sour cream and serve. 

Broccoli Chicken and Rice

Chicken Broccoli and Rice. This is one version. I got this recipe from a friend. She doesn't use the paprika or celery, and she serves the brocolli on the side. There is probably a few other changes, but.. 

  

1/2 lbs chicken, cubed

1/2 cup celery, chopped

1 cup broccoli florets

1/2 Tbl onion powder

1/2 tbl garlic powder
1 tbl paprika
1 can fat free cream of chicken soup
1 cup light sour cream
2 bullion cubes
1/4 hot water
3 cups cooked rice
salt and pepper
2 Tablespoons olive oil



Add 2 tablespoons of olive oil to a large skillet. Add cubed chicken, selery, brocolli and salt and pepper. Saute for 10 mins.

  Mircowave 1/4 cup of water for 1 minute. add the bulion cubes and let disolve. Add the broth to the chicken.   Stir in the sour cream and and soup. Mix well and contunue simmering for another 10 minutes.   Serve over hot rice.    

 

 

 

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

Chocolate Overoad!

My dear Mother made this for my birthday a few times. Let me telll you this cake is so rich. It's my "Chocolate to die for" cake.
Chocolate between Mother and Daughter is such a special thing.  (Ok  Mom never served cake with fruit.)
This is a chocolate sour cream cake with chocolate cream cheese frosting. Be sure the cream cheese comes to room temp. before using. Triing to beat cold from the frig cream cheese is quite difficult.

Cream cheese chocolate frosting


1/4 cup butter, softened
8 ounces cream cheese, softened
3 ounces (3 squares) unsweetened chocolate, melted
dash of salt
3 cups confectioners' sugar
1/3 cup half-and-half
1 teaspoon vanilla extract

Sour Cream Chocolate Cake   1 cup baking cocoa
1 cup boiling water
1 cup butter, softened
2-1/2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups cake flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (8 ounces) sour cream

Potato Egg "Cups"

Ingredients

4 small russet or Yukon potatoes, rinsed clean

8 ounces sharp cheddar cheese, shredded

8 slices bacon, cooked and crumbled

¼ stick unsalted butter, melted

8 poached eggs

1/2 cup sour cream

8 tsp chives, minced

Salt and pepper to taste

Preheat oven to 400 degrees.  Poke the top of each potato with a fork and place on a baking sheet.  Bake for 60-70 minutes.  Remove from oven and let cool for about 15 minutes.

Cook bacon on stove over low heat, about 10 minutes.  Remove, drain on paper towels, then crumble into small pieces.

Once potatoes are cool, cut in half lengthwise, so that each potato will yield 2 skins.  Carefully scoop out center of the potato, while still leaving some potato in the boat.

Poach the eggs

Heat broiler to high.  Brush melted butter on the inside and outside of the potatoes.  Season each side with salt and pepper.  Place under the broiler for 8-10 minutes to allow the insides to get crispy.  Remove from oven and place cheese and bacon on each skin.  Return to the broiler for 3 to 4 minutes, or until cheese is melted and bubbly.  Remove from oven  top each half with an egg, a dollop of sour cream and a tsp of chives. Serve hot

The Stuffed Potato

I love baked potatoes Lots of people do. What's great is that you can also stuff them with almost anything. Broccoli, cheese, butter and sour cream, chili... etc.. The other night I stuffed them with chicken, peas and a cream sauce made with a can pf cream of chicken soup, salsa spur cream and a little salsa.

This however is my all time favorite.

2 large baked potatoes
2 oz sharp cheddar cheese
2 oz each ham and turkey
1/2 cooked broccoli
2 tbs green onion
4 tbs sour cream
3 tbs crumble bacon
4 tbs butter
salt and pepper

Split the potatoes in half. add salt and pepper to taste.

Divide the remaining ingredients between the potatoes the sour cream.

Place them in the microwave for 45 seconds, or long enough to melt the cheese, and to make sure their hot.

Plate the potatoes add the sour cream and enjoy.

Creamy Chicken and Broccoli

1 lb Chicken breast

3 bouillon cubes
2 teaspoons Seasoning salt
Dash of Pepper
1/2 cup Sour cream
2 bunches of broccoli, heads only



Pan Fry chicken breasts until browned on the outside. Season with salt and pepper.

Bring 2 cups of water to a boil add 1 bouillon cube and the broccoli. Cook to desired doneness.

When chicken is cooked through remove from pan to rest.

Deglaze the pan with the some of vegetable water; mash the other 2 bouillon cubes in the pan. Stir to deglaze. Slowly stir in the sour cream. The consistency should be like medium gravy.

Return chicken to the pan to coat with the sauce. Serve the chicken and broccoli together.

Penne with Porcini Cream Sauce

Who says you can't live a low carb lifestyle and still have pasta? Atkins makes a low carb pasta and so do a few other brands. Granted Atkins recommends this for the maintenance phase, but you decide. Of course, you could make this with regular pasta too. Enjoy.

Ingredients

2 1/2 Ounce-weights dried porcini mushrooms
1 Cup boiling water
3 Tablespoons unsalted butter
1 Tablespoon olive oil
10 Ounce-weights white mushrooms, cut into 1/4-inch thick slices
1 Teaspoon salt, divided
1/2 Teaspoon ground pepper, divided
8 Ounce-weights Atkins Cusiine™ Penne Pasta
1/4 Cup sour cream
1/2 Teaspoon paprika
1/4 Cup chopped fresh parsley

Directions

Cover porcini with boiling water. Let sit 30 minutes.

Meanwhile, in a large skillet over moderate heat, melt butter in olive oil. 

Add white  mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper. 

Cook until almost dry and mushrooms are tender, about 30 minutes.

Cook and drain pasta according to package directions.

While pasta is cooking, finish sauce:

 Remove porcini mushrooms from soaking liquid;  rinse, chop and add to skillet. 

Place a coffee filter in a small strainer and pour mushroom soaking liquid through it.

 Add strained liquid to skillet.

Cook mushroom mixture over high heat until mostly evaporated but still saucy, 

about 5 minutes.

 Stir in sour cream, remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, 

paprika and parsley.

 Cook until heated through, about 2 minutes.

Toss with pasta and mushrooms, serve immediately.

Atkins Beef Stroganoff

Ingredients:

1 ¼ pounds skirt steak or beef tenderloin, cut into 2 x 1 strips
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons canola oil
1 tablespoon butter
½ cup finely chopped Spanish onion
3 ounce small white mushrooms
¼ cup dry red wine
1 cup beef broth (not low sodium) or 3 tablespoons demi-glace mixed with 3/4 cup water
¼ cup sour cream
1 teaspoon Dijon mustard

Directions:

1.Heat oven to warm setting. Sprinkle meat with salt and pepper.

2.In a large nonstick skillet heat oil over medium-high heat. Brown meat in batches, about 1 minute per side. Transfer to a platter and place in oven.

3.Melt butter in skillet; add onion and cook 3 minutes, until softened. Add mushrooms. Cook 10 minutes, stirring occasionally, until mushroom liquid evaporates.

4.Add wine; cook 5 minutes. Stir in beef broth and cook 10 minutes, until mushrooms are coated with a thick sauce. Stir in sour cream and mustard. Add meat and accumulated juices.

5.Reduce heat to low and cook 2-3 minutes, until meat is heated through. Season to taste with salt and pepper.

Judy's Cheesecake

Well, my trip to Seattle is getting closer. The Blogher conference is going to be great. But that is not my only purpose in going to the Northwest.

 First, I've never been there before, and always wanted to go. Second a drea friend lives near Seattle. She I and I became fast friends the moment we met, and later we became housemates.

What do old friends have to do with cooking? Everything. In between wonderful bouts of laughter, we ate and cooked together.

 So,  in honor of my first visit to Washington State, this is her favorite desert.-- Cheesecake!

 what you need

 6  Graham crackers, finely crushed (about 1 cup)
 3 Tbsp. sugar
 3 Tbsp. butter or margarine, melted
5 pkg. (8 oz. each) Cream Cheese, softened
1cup sugar
 3Tbsp. flour
 1Tbsp. vanilla
 1cup  Sour Cream
 4eggs

 make it

 HEAT oven to 325°F.
 step 1 LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min.

 step 2 MEANWHILE, beat cream cheese, 1 cup sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.

 step 3 BAKE 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

 TO BAKE IN SPRINGFORM PANHeat oven to 325ºF if using 9-inch springform pan (or to 300ºF if using a dark nonstick 9-inch springform pan). Prepare batter as directed; pour into pan.

 Bake 1 hour 10 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.

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

Easy Mac and Cheese

Ingredients:

1 box of Mac and Cheese, made according to package
1 pound ground beef
1 can peas
1 can diced tomatoes
3 Tbls. Sour Cream
3 Tbls Parmesan cheese
salt
pepper
garlic powder.

Directions:

Brown ground beef, breaking it up as it cooks, add salt, pepper, and garlic powder. Prepare the mac and cheese according to package directions.
Add to the tomatoes and peas to the ground beef. Be sure to drain the peas first. turn heat to simmer. You don't want the tomatoes or peas to turn to mush.
Gently fold in the mac and cheese to the hamburger mixture.
Top with sour cream and Parmesan, and serve.

Zesty Pork Salad with Potatoes

This meal tastes of springtime, and it's light enough that it fits into a heart-healthy diet.


This meal tastes of springtime, and it's light enough that it fits into a heart-healthy diet.

Minutes to Prepare: 15Minutes to Cook: 30Number of Servings: 4




Ingredients

Pork:
1 pound pork tenderloin, fat trimmed and silver skin removed
2 teaspoons Dijon mustard
1 clove garlic, smashed and chopped
1/2 teaspoon black pepper

Sauce:

1 English cucumber, peeled and chopped
1 tablespoon chopped shallot
1/2 cup low fat plain yogurt
1/4 cup reduced-fat sour cream
1 teaspoon lemon zest
1 teaspoon lemon juice
1 tablespoon fresh mint, chopped

Potatoes:

1 pound new red skin potatoes, washed and scrubbed, sliced into 1/4-inch thick



Radish Salad:

6 radishes, scrubbed and chopped into matchsticks
5 ounces baby spinach, washed
1/2 teaspoon black pepper





Directions

Preheat the oven to 400 degrees Fahrenheit. Fill a large saucepan halfway with water and bring to a boil.



Combine the mustard, garlic, and pepper in a small bowl. Lightly spray the pork with non-stick cooking spray. Pour the mustard mixture over the entire tenderloin. Place a cast iron skillet or heavy bottomed pan over moderate high heat. Sear the meat on all sides. Transfer the pan to the oven to finish cooking, until the pork reaches an internal temperature of 150 degrees Fahrenheit.



Remove the pan from the oven and cover the meat with foil. Allow the meat to rest for 5 minutes before slicing.



Prepare the sauce. Place the cucumber and the shallot into a small food processor and pulse twice. (You don't want to puree the sauce.) If you don’t have a food processor just mash the cucumber with a fork in a small bowl. Add the remaining ingredients, stir to combine.



When the water comes to the boil, add the sliced potatoes and cook until tender, about 7-8 minutes. Drain the potatoes, then while the pan is still hot, quickly add the spinach to just wilt. Transfer the wilted spinach to a mixing bowl and add the sliced radish.



Slice the meat.



Arrange 1/4 cup of cooked potatoes onto each plate and top with 2 cups of the salad. Top with sliced meat and 1/4 cup cucumber sauce.

Frittata with Sausage

Ingredients

1 (12 oz.) roll Jimmy Dean extra mild pork sausage
2 tbsp. butter
1 tbsp. oil
2 med. shallots, finely chopped8 oz. fresh mushrooms, thinly sliced
2 sm. zucchini, thinly sliced
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
12 lg. eggs
1 1/2 c. shredded med. cheddar cheese
2 med. tomatoes, sliced
Sour cream


Slice sausage, cook in medium skillet until done. Remove and drain on paper towel. Heat butter and oil in a non-stick 12 inch skillet. Add shallots, mushrooms, zucchini, and garlic. Saute until tender, about 5 minutes. Add cooked sausage. Whisk eggs, salt, and pepper in mixing bowl until blended. Stir in all but 1/4 cup of the cheese.

Pour over vegetables in skillet. Cook stirring occasionally, over medium heat until bottom of mixture is slightly set. Arrange tomato slices on top and sprinkle with remaining cheese. Place skillet in oven and bake at 425 degrees for 15 minutes, until puffed and brown. Slide out of pan onto large platter. Slice like a pie and serve with sour cream on the side.

Swiss steak

ngredients


1/3 cup flour
1 pound round steak
1/2 cup chopped onion
1/4 cup oil
1 1/2 cups hot water
1 bay leaf
2 teaspoons salt
1 1/2 cups Sour Cream

Directions

Pound flour into meat, tenderizing the steak. Sauté onion in oil until yellow, remove and reserve. Brown meat on both sides in same pan. Add water, bay leaf and salt. Cover and simmer over low heat for 2- 2 1/2 hours or until tender. Remove cover last half hour of cooking to evaporate some of the moisture. Remove steak to casserole dish or platter. Drain liquid through strainer into saucepan. Remove 1/2 cup of liquid. Add sour cream to remaining liquid and blend thoroughly with onions. Serve steak with gravy poured on top.
 
 
Serve with Mashed Potatoes.

Take this to your next party, and watch it disappear. By the way, this recipe make 6 servings with only has 1 carb per serving.
Ingredients:


¼ cup mayonnaise
¼ cup sour cream
1 teaspoon Old Bay seasoning
1 teaspoon lemon juice
6 ounces white crab meat, drained and picked over
2 green onions, finely chopped
½ chopped red bell pepper
⅛ teaspoon salt
⅛ teaspoon ground pepper

Directions:

1. In a medium bowl, mix mayonnaise, sour cream, seasoning and lemon juice until smooth.
2. Add crab, green onions and pepper; stir until ingredients are well combined.
3. Season to taste with salt and pepper. Serve with vegetables for dipping.

Lunch at the Star Light Lounge

There are times when you have a taste for something, like good Mexican food, you need to skip the chains, and head for the smaller, “Mom and Pop” type restaurants. Sometimes you might even find the best food in taverns and bars.


My first summer in Denver,  I had just that experience.  We wanted Mexican food, and was directed to a tavern style eatery. We called it the “Star light lounge”. I don’t remember if that was its real name…

This place had a bar on one side and a small restaurant on the other. Even though the look of the place was not something we’d expected,  small, brightly painted, with a black ceiling with silver sparkles all over it, and not one word of English spoke in the bar. our meal was incredibly good. The chips were hand made and warm. And the salsa was just the right amount of spicy and tangy-sweet.

For the main entre we had chicken and green chili burritos. All I can say is Oh, My God! I had Mexican food before, and I spent some time in Colorado when I was little, that’s how a developed a taste for it. To start with the burrito was huge. The chicken was shredded and mixed with peppers and cheese, and smothered with a topping of cheese and sour cream.

There have been other chicken enchiladas, and other burritos, but that was the best.


This is my version, based on taste, it is very close.

1 lb chicken breasts without bone or skin
1 can green chills, mild heat save the juice.
1 cup sour cream
½ jalapeño seeded and chopped
½ small green peppers chopped
½ small onion, chopped.
2 cloves of garlic chopped
1 cup cooked chili beans
½ cup chicken stock
1 tsp ground cumin
1 tsp chili powder
1 cup sharp cheddar cheese shredded
½ cup Monterey jack cheese shredded.
8 large tortillas
Salt and pepper to taste





Place chicken in a baking dish. Add the broth, 1Tablespoon of the onions and 1 tablespoon of the green peppers 1 tsp of the chopped chilies, and the juice from the green chili can. Cover with plastic and set in the refrigerator for 1 hour.

Preheat oven to 350. Take plastic off chicken. Add the chilies, the onions, garlic, cumin, chili powder, and peppers. Bake for 30 minutes. When the chicken is cool, shred the chicken with a fork. Add salt and pepper to taste Mix the shredded chicken with the pepper mixture

To ensemble, scoop 3 tablespoons of beans  and 2 oz of chicken on each tortilla. Add 3 oz of cheese and 1 tablespoon of sour cream, fold up. Add burritos to a clean baking; add the rest of the sour cream and the cheese. Bake 15 minutes or until cheese is melted and bubbly.