www.jamiecooksitup.blogspot.com
Time: 20 minutes hands on + 4-5 hours crock pot cooking
Yield: 8-10 Quesadillas
Recipe from Jamie Cooks It Up!
4 large chicken breasts
1 1/2 C water
1 T canola oil
1 envelope Fajita Seasoning Packet
1 can black beans
1 C corn
1-2 C Cheddar Cheese
8-10 flour tortillas
1. Place your chicken breasts inside a crock pot that has been sprayed with cooking spray.
2. Mix the water, oil and the Fajita Mix. Pour it over the top of the chicken. Cover with the lid and cook for 4 hours on high.
3. When the chicken is cooked through remove it from the crock, placing it on a plate. Shred it up with a fork.
4. Put it back in the juices of the crock pot and let it simmer for 1 more hour.
5. Heat up a skillet. Spray it with cooking spray (or butter it....depending on how closely you are counting calories). Lay a tortilla out on the skillet. Cover just half of the tortilla with some chicken, black beans, corn and cheese. Cover the yummy filling up with the other half of the tortilla. Heat until the cheese has started to melt. Flip it over and to let the other side of the tortilla get crispy, and to melt the cheese fully.
Creamy Chipotle Dip
Time: 5 minutes
Yield: 1 cup
Recipe from Jamie Cooks It Up!
1/3 C Chipotle Mayo
1/3 C Miracle Whip Salad Dressing
1/3 C Sour Cream
2 T sugar
1 T lime juice
2 T cilantro, chopped fine
dash salt
1. Combine all ingredients in a small bowl.
The end. Fastest dipping sauce this side of The Biggest Loser
Friday, April 15, 2011
Sweet Cafe Rio Pork
from jamie cooks it up
Time: 5-8 hours slow cooking
Yield: 8 servings
1 3 lb pork loin roast (be sure the roast is completely thawed)
1 16 oz jar salsa (2 C salsa)
1 can green chilies
½ C brown sugar
1 can black beans, undrained
Tortillas
Cheese
Lettuce
Tomato
1. In the bottom of a large crock pot mix salsa, green chilies, brown sugar, and black beans.
2. Add the pork roast and cook on high for 4 hours or on low for 7 hours.
3. Take the meat out of the Crockpot and shred it up with a fork.
4. Return meat to the Crockpot and cook 1 more hour.
5. Serve on tortillas with cheese, lettuce and tomatoes.
Time: 5-8 hours slow cooking
Yield: 8 servings
1 3 lb pork loin roast (be sure the roast is completely thawed)
1 16 oz jar salsa (2 C salsa)
1 can green chilies
½ C brown sugar
1 can black beans, undrained
Tortillas
Cheese
Lettuce
Tomato
1. In the bottom of a large crock pot mix salsa, green chilies, brown sugar, and black beans.
2. Add the pork roast and cook on high for 4 hours or on low for 7 hours.
3. Take the meat out of the Crockpot and shred it up with a fork.
4. Return meat to the Crockpot and cook 1 more hour.
5. Serve on tortillas with cheese, lettuce and tomatoes.
Monday, March 21, 2011
Vidalia Honey Vinaigrette
from Southern Plate
•3/4 Cup Vegetable oil (or oil of your choice, note that other oils may alter flavor)
•1/2 cup Vidalia onion, chopped (or other sweet onion)
•1/4 Cup Cider Vinegar
•1/4 Cup Honey
•1 Tablespoon Dijon Mustard (honey dijon is fine)
•1/2 teaspoon salt
•1/2 teaspoon pepper
Place one tablespoon of oil in skillet or sauce pot and heat over medium. Add chopped onions and continue cooking, stirring frequently, over medium heat until browned and caramelized, about eight minutes or so. Pour in cider vinegar and stir well to loosen coating on bottom of pan.
Pour entire contents into blender and add remaining oil along with all other ingredients. Blend on high for two minutes, until well blended and emulsified. Refrigerate several hours before serving over your favorite salad. Recommendation: Dark greens with pecans, chopped apples, and dried cranberries.
•3/4 Cup Vegetable oil (or oil of your choice, note that other oils may alter flavor)
•1/2 cup Vidalia onion, chopped (or other sweet onion)
•1/4 Cup Cider Vinegar
•1/4 Cup Honey
•1 Tablespoon Dijon Mustard (honey dijon is fine)
•1/2 teaspoon salt
•1/2 teaspoon pepper
Place one tablespoon of oil in skillet or sauce pot and heat over medium. Add chopped onions and continue cooking, stirring frequently, over medium heat until browned and caramelized, about eight minutes or so. Pour in cider vinegar and stir well to loosen coating on bottom of pan.
Pour entire contents into blender and add remaining oil along with all other ingredients. Blend on high for two minutes, until well blended and emulsified. Refrigerate several hours before serving over your favorite salad. Recommendation: Dark greens with pecans, chopped apples, and dried cranberries.
Wednesday, March 2, 2011
Mom's Overnight Wheat Rolls
from prudencepennywise.blogspot.com
1 and 1/2 cups room temperature water
1 and 1/2 teaspoons active dry yeast
1 tablespoon sugar
1 teaspoon salt
1 tablespoon dried minced onion
1 and 1/2 cups wheat flour
1 and 1/2 cups all purpose flour, plus more for shaping
Mix all ingredients with a wooden spoon to combine. Cover with plastic wrap and refrigerate overnight. An hour before ready to bake, take dough out of the refrigerator. Let rest for one hour. Preheat oven to 425 degrees. On a floured surface, pat dough into rectangle. Roll into cylinder. Cut into 9 rolls. Place in greased nine inch baking dish. Let rise, covered for twenty minutes. Bake for about 20 minutes, or until tops and bottoms are golden brown. Let rest for one minute and remove from pan.
1 and 1/2 cups room temperature water
1 and 1/2 teaspoons active dry yeast
1 tablespoon sugar
1 teaspoon salt
1 tablespoon dried minced onion
1 and 1/2 cups wheat flour
1 and 1/2 cups all purpose flour, plus more for shaping
Mix all ingredients with a wooden spoon to combine. Cover with plastic wrap and refrigerate overnight. An hour before ready to bake, take dough out of the refrigerator. Let rest for one hour. Preheat oven to 425 degrees. On a floured surface, pat dough into rectangle. Roll into cylinder. Cut into 9 rolls. Place in greased nine inch baking dish. Let rise, covered for twenty minutes. Bake for about 20 minutes, or until tops and bottoms are golden brown. Let rest for one minute and remove from pan.
Monday, February 28, 2011
Cocoa Brownies with Browned Butter and Walnuts
minimally adapted from Bon Appetit
Ingredients:
10 Tbsp butter, cut in pieces
1 1/4c sugar
3/4c unsweetened baking cocoa, sifted
2 tsp milk
1 tsp vanilla
1/4 tsp salt
2 eggs
1/3c flour
1c walnuts, chopped
Directions:
In a medium saucepan, melt butter over medium heat. Continue to cook until foam decreases and browned bits form at the bottom of the pan, about 5-8 minutes. The butter will look almost caramel-y.
Remove from heat and immediately stir in sugar, cocoa, milk, vanilla, and salt. Stir 1-2 minutes. Allow to cool 1-2 minutes longer, then beat in eggs, one at a time until well incorporated.
Sift in flour and stir until flour is completely stirred in. Add walnuts and stir another 10 or so strokes to mix them in. Pour mixture into an 8×8″ metal baking dish that has been buttered or sprayed with nonstick spray.
Bake at 325 degrees for 25-28 minutes or until a toothpick tests clean (a few moist crumbs are okay, you just don’t want batter). Allow to cool, then slice into 12-16 brownies.
Ingredients:
10 Tbsp butter, cut in pieces
1 1/4c sugar
3/4c unsweetened baking cocoa, sifted
2 tsp milk
1 tsp vanilla
1/4 tsp salt
2 eggs
1/3c flour
1c walnuts, chopped
Directions:
In a medium saucepan, melt butter over medium heat. Continue to cook until foam decreases and browned bits form at the bottom of the pan, about 5-8 minutes. The butter will look almost caramel-y.
Remove from heat and immediately stir in sugar, cocoa, milk, vanilla, and salt. Stir 1-2 minutes. Allow to cool 1-2 minutes longer, then beat in eggs, one at a time until well incorporated.
Sift in flour and stir until flour is completely stirred in. Add walnuts and stir another 10 or so strokes to mix them in. Pour mixture into an 8×8″ metal baking dish that has been buttered or sprayed with nonstick spray.
Bake at 325 degrees for 25-28 minutes or until a toothpick tests clean (a few moist crumbs are okay, you just don’t want batter). Allow to cool, then slice into 12-16 brownies.
Saturday, February 26, 2011
Chicken Parmesan Soup
yourhomebasedmom.com
4 Tbsp olive oil
2 chicken breasts, skinless, boneless, pounded thin and cut into bite size pieces
1 28 oz can diced tomatoes
1 qt. chicken broth
salt and pepper
1 C fresh basil, chopped
1 tsp red pepper flakes
1 large onion, thinly sliced
8 slices of crusty artisan bread
3 cloves of garlic, chopped
1 whole clove of garlic
1/2 C freshly grated Parmesan cheese
Season chicken with salt and pepper and cook in 2 Tbsp. olive oil. Cook until just cooked through. Remove from pan and set aside.
Add remaining olive oil and saute chopped garlic, onions and red pepper flakes. Cook until onions are beginning to soften. Add tomatoes and chicken broth and bring to a simmer and cook for about 5 minutes. Put the chicken back in and cook for 2-3 minutes. Add the chopped basil and stir.
While soup is cooking, drizzle the sliced bread with olive oil and sprinkle with salt and pepper. Place on a baking sheet under the broiler in the oven and toast until lightly golden. Watch closely. Remove from oven and rub each slice with the whole clove of garlic. Top with freshly grated Parmesan cheese. Place back under broiler for 1-2 minutes until cheese is melted.
Place one slice of toast in bottom of bowl and pour soup over the top. Add a second toast on top. Enjoy!
Original recipe from Rachel Ray
4 Tbsp olive oil
2 chicken breasts, skinless, boneless, pounded thin and cut into bite size pieces
1 28 oz can diced tomatoes
1 qt. chicken broth
salt and pepper
1 C fresh basil, chopped
1 tsp red pepper flakes
1 large onion, thinly sliced
8 slices of crusty artisan bread
3 cloves of garlic, chopped
1 whole clove of garlic
1/2 C freshly grated Parmesan cheese
Season chicken with salt and pepper and cook in 2 Tbsp. olive oil. Cook until just cooked through. Remove from pan and set aside.
Add remaining olive oil and saute chopped garlic, onions and red pepper flakes. Cook until onions are beginning to soften. Add tomatoes and chicken broth and bring to a simmer and cook for about 5 minutes. Put the chicken back in and cook for 2-3 minutes. Add the chopped basil and stir.
While soup is cooking, drizzle the sliced bread with olive oil and sprinkle with salt and pepper. Place on a baking sheet under the broiler in the oven and toast until lightly golden. Watch closely. Remove from oven and rub each slice with the whole clove of garlic. Top with freshly grated Parmesan cheese. Place back under broiler for 1-2 minutes until cheese is melted.
Place one slice of toast in bottom of bowl and pour soup over the top. Add a second toast on top. Enjoy!
Original recipe from Rachel Ray
Wednesday, February 16, 2011
Beef Fajitas
yourhomebasedmom.com
1/2 C canola oil
1/3 C soy sauce
1/4 C balsamic vinegar
2 Tbsp fresh lime or lemon juice
1 1/2 Tbsp Worcestershire sauce
1 Tbsp Dijon mustard
3 cloves garlic, minced
1/2 tsp ground black pepper
1 1/2 pounds flank steak
Combination of peppers - red, yellow, orange, green and onion, sliced.
Olive oil
Salt
Using a medium bowl,combine the oil, soy sauce, vinegar, lemon or lime juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a large zip loc baggie and pour marinade over the steak. Turning meat to coat thoroughly. Refrigerate for at least 2-3 hours or overnight.
Preheat grill for medium-high heat.
Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.
While meat is grilling, saute onions and peppers in olive oil and salt until tender.
Serve with meat on a tortilla. Add sour cream, guacamole and or salsa.
1/2 C canola oil
1/3 C soy sauce
1/4 C balsamic vinegar
2 Tbsp fresh lime or lemon juice
1 1/2 Tbsp Worcestershire sauce
1 Tbsp Dijon mustard
3 cloves garlic, minced
1/2 tsp ground black pepper
1 1/2 pounds flank steak
Combination of peppers - red, yellow, orange, green and onion, sliced.
Olive oil
Salt
Using a medium bowl,combine the oil, soy sauce, vinegar, lemon or lime juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a large zip loc baggie and pour marinade over the steak. Turning meat to coat thoroughly. Refrigerate for at least 2-3 hours or overnight.
Preheat grill for medium-high heat.
Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.
While meat is grilling, saute onions and peppers in olive oil and salt until tender.
Serve with meat on a tortilla. Add sour cream, guacamole and or salsa.
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