My family loves the combination of jalapenos and cilantro in just about everything...such clean and fresh tastes, therefore I try to use these flavors as much as possible. Chicken has never been one of my husband's favorite so I try to do different things to see if he likes it, also I try to see how many meals I can get out of one piece of meat. I recently discovered that I can get three meals out of a roasting hen and it starts with this recipe.
Ingredients
1 large roasting hen washed and dried
1 package of Old El Paso regular taco seasoning
6 large fresh jalapenos washed and split in half lengthwise
1 large bunch of fresh cilantro
olive oil to drizzle over chicken
super strength Reynolds aluminum foil ( I have only been able to find this at Brookshire Brothers) if you can't find this you can use heavy duty doubled.
I start sprinkling the cavity with 1/2 of the taco seasoning, then I stuff the entire bunch of cilantro into the cavity. Next I take 6 of my jalapeno halves and put them in the cavity around the cilantro with the seed side facing the meat. I then gently separate the skin from the chicken breast and rub taco seasoning on the breast and top with the remaining halves of jalapeno remembering seed side towards the meat. I drizzle olive oil over the chicken sprinkle the remainder of taco seasoning on top and wrap tightly in the aluminum foil.
I put the chicken on a baking sheet and into a 400 degree preheated oven for 2 hours. At this time I check the chicken to make sure that the legs are falling off, if so I remove and let cool.
After the chicken is cooled I debone it and save all the juices and bones and any bits of chicken in a dutch oven for boiling down later or freeze all of this for a later date...This makes either the best chicken and dumplings using the Bisquick dumpling recipe or a great stock for tortilla soup. Very flavorful stock.
We eat one meal off of the baked chicken usually with a rice dish or jalapeno cheese grits. Next I make a chicken salad and then finally we have the dumplings or soup.
My husband has loved this recently and it has definitely helped stretch the budget. Hope you enjoy...let me know if you try this I would love to see if you enjoy it as much as we do.
Saturday, February 4, 2012
Monday, October 24, 2011
WHAT TO DO WITH A PORK LOIN
Last week Kroger had pork loins on sale and I bought two, one for the freezer and then I cooked the other. There is only my husband and me at home so I wanted to do things a little different and see what I could do with the loin to make different dinners all at once. Our favorite way is to cook it double wrapped in foil after browning and seasoned with salt, pepper, garlic, fresh thyme and rosemary. This way it cooks in it's own juices which makes a great au jus. The first night we had sliced pork loin with the au jus and oven roasted root veggies. The next day I sliced about half of the leftover loin in very thin slices that can be frozen for another meal and also used for sandwiches. The final part I pulled and soaked overnight with a can of Old El Paso green enchilada sauce. With the pulled pork I made the BEST enchiladas ever...the meat was so tender. I filled a corn tortilla with the pulled pork, wrapped it well and placed it seam side down in a baking dish, after filling the baking dish I sprinkled 4 oz of grated Monterrey Jack cheese over the enchiladas and then poured a can of Hatch's Green Enchilada Sauce over the top, covered and placed in 350 degree oven for about 25 minutes, then topping with another 4 oz of grated Monterrey Jack. These dinners were so simple and delicious. I still had leftover pulled pork that I froze and will use for soft tacos at another time. It was well worth the $8.00 I spent on that loin. I apologize for not taking any pictures....we were hungry and I forgot. I'll try to do a better job next time....With our economy not being stable and prices continually increasing, I am striving to find inexpensive ways to make the most of my dollars and still maintain eating a good nourshing delicious meal. Also if I can cook all in one day for the week, that's even better...so convienent to use the microwave instead of dragging everything out to heat up...less dishes to wash also...so an energy saver and time saver.....hope you have a great week and hopefully you will try these recipes and enjoy them as much as we do. Also all comments are welcomed and any additional ideas are also welcomed.
Wednesday, August 17, 2011
ITALIAN CHEESE GRITS
Just as I added the jalapenos and cheese to the grits, I decided to add some Italian seasonings so it could be served with Italian entrees. I prefer the jalapeno cheese grits, but these were very good with the pork also. I can see them being served with Osso Bucco or a cutlet in a tomato gravy. Lots of ideas have been flooding my brain lately and hopefully I will get to share them after I experiment.
ITALIAN CHEESE GRITS
2 1/2 cups of water
1/2 cup heavy cream
3/4 cup grits
1 tsp salt
1 Tbl Italian seasonings
4 Tbl butter
1 1/2 cup freshly grated Parmesan
Bring, water, cream, salt, butter and Italian seasonings to a boil. Slowly stir in grits and bring to boil again. Reduce heat to medium low and cover. Cook about 5 minutes or until thickened, stirring occasionally. Remove from heat and stir in the cheese. Cover and let sit a few minutes.
Once again you can serve immediately, or pour it into a buttered 13 x 9 pan and let it get cold. Cut the squares and brown in a hot skillet with a minimum of oil. I use olive oil. These are perfect for appetizers. You can top them with more freshly grated parmesan, a slice of tomato and parmesan and place under the broiler to melt the cheese, yummy!!! Creme frache or any type of brushetta topping would be good too.
Use your imagination and experiment with some different toppings...it will all work, and then you can choose which you like the best.
ITALIAN CHEESE GRITS
2 1/2 cups of water
1/2 cup heavy cream
3/4 cup grits
1 tsp salt
1 Tbl Italian seasonings
4 Tbl butter
1 1/2 cup freshly grated Parmesan
Bring, water, cream, salt, butter and Italian seasonings to a boil. Slowly stir in grits and bring to boil again. Reduce heat to medium low and cover. Cook about 5 minutes or until thickened, stirring occasionally. Remove from heat and stir in the cheese. Cover and let sit a few minutes.
Once again you can serve immediately, or pour it into a buttered 13 x 9 pan and let it get cold. Cut the squares and brown in a hot skillet with a minimum of oil. I use olive oil. These are perfect for appetizers. You can top them with more freshly grated parmesan, a slice of tomato and parmesan and place under the broiler to melt the cheese, yummy!!! Creme frache or any type of brushetta topping would be good too.
Use your imagination and experiment with some different toppings...it will all work, and then you can choose which you like the best.
JALAPENO CHEESE GRITS
My husband never liked grits until I added jalapenos and cheese to them, and now he LOVES them. The following recipe is all it took to change his mind.
JALAPENO CHEESE GRITS
2 1/2 cups of water
1/2 cup heavy cream
3/4 cup quick grits
1 tsp salt
4 fresh jalapenos, seeded and finely diced
4 Tbl butter
1 cup of grated extra sharp cheddar
Bring, water, cream, salt, butter, and jalapenos to a boil. Slowly stir in grits and bring to a boil again. Reduce heat to medium low and cover. Cook about 5 minutes or until thickened, stirring occasionally. Remove from heat and stir in the cheese. Cover and let sit a few minutes.
I like to serve this hot with a garlic herb roasted pork loin. However, it is a great side dish with any meat entree.You can serve it hot this way or instead of letting it sit a few minutes, pour into a buttered 13 x 9 pan and let it get cold. Cut into squares and brown in hot skillet with minimum oil. I use olive oil...quite tasty plain, or with a dollop of sourcream, more grated cheese or even fresh salsa.
JALAPENO CHEESE GRITS
2 1/2 cups of water
1/2 cup heavy cream
3/4 cup quick grits
1 tsp salt
4 fresh jalapenos, seeded and finely diced
4 Tbl butter
1 cup of grated extra sharp cheddar
Bring, water, cream, salt, butter, and jalapenos to a boil. Slowly stir in grits and bring to a boil again. Reduce heat to medium low and cover. Cook about 5 minutes or until thickened, stirring occasionally. Remove from heat and stir in the cheese. Cover and let sit a few minutes.
I like to serve this hot with a garlic herb roasted pork loin. However, it is a great side dish with any meat entree.You can serve it hot this way or instead of letting it sit a few minutes, pour into a buttered 13 x 9 pan and let it get cold. Cut into squares and brown in hot skillet with minimum oil. I use olive oil...quite tasty plain, or with a dollop of sourcream, more grated cheese or even fresh salsa.
Tuesday, August 9, 2011
BALSAMIC REDUCTION
I love a good balsamic reduction over my salad, especially if it has fruit in it. It's one of those things that is well worth the time spent making it, and you also have the opportunity to strengthen your patience, (not one of my strong suits and yes Susie, I know you won't make this, I'll have to make it for you.)
There are many uses for this reduction and I will be sharing recipes in the near future, so make some and it will store for months in your refrigerator, if it lasts months. It doesn't in my house because I also think it is the PERFECT topping for vanilla ice cream, yummy...
BALSAMIC REDUCTION
1 bottle of a good, (not the best, but please not the cheapest) balsamic vinegar
1 TBL sugar
Yes that's all it takes as far as ingredients. Heat this on high at first stirring often. This reduction the closer it gets to the right consistency has a tendency to burn, which means pour it down the drain and start over again. Not fun and it is costly. You need to turn down your burner to medium as soon as the vinegar comes to a boil and you will continue to stir often until it is reduced by half. Let this cool and place in covered jar in the refrigerator until needed.
There are many uses for this reduction and I will be sharing recipes in the near future, so make some and it will store for months in your refrigerator, if it lasts months. It doesn't in my house because I also think it is the PERFECT topping for vanilla ice cream, yummy...
BALSAMIC REDUCTION
1 bottle of a good, (not the best, but please not the cheapest) balsamic vinegar
1 TBL sugar
Yes that's all it takes as far as ingredients. Heat this on high at first stirring often. This reduction the closer it gets to the right consistency has a tendency to burn, which means pour it down the drain and start over again. Not fun and it is costly. You need to turn down your burner to medium as soon as the vinegar comes to a boil and you will continue to stir often until it is reduced by half. Let this cool and place in covered jar in the refrigerator until needed.
STRAWBERRY WALNUT SALAD WITH BALSAMIC REDUCTION
Ok Susie, this one is especially for you, even though I surely enjoyed eating it. Yesterday was my cousin's birthday and this was the salad that I chose to go with pan fried tilapia and jalapeno chesse grits. The cheese grits recipe is forthcoming. This salad I have prepared many times and is a perfect summer salad, full of fresh flavor. Lanie, a thank you for having me prepare this for you and also continually fueling my passion for cooking. You and David will always hold a special place in my life for giving me so many opportunities to experiment and develop my palate and skills...thanks for making me a foodie...and I still think that you should write a travel guide to restaurants around the world.
1 cup arugula
1 head Boston lettuce, torn
1 pint of strawberries, sliced
1 cup feta cheese crumbled
1/2 cup chopped toasted walnuts or pecans
I mix my greens in a bowl and lightly dress them with the raspberry dressing, then layer them on a platter. Place your sliced strawberries around the outside of the platter and then intermingle them amongst the greens, sprinkle with the feta cheese and nuts. For the final step, drizzle balsamic reduction across the top of the salad. This takes a plain summer salad to the next level. For those who do not like balsamic reduction I do feel sorry for you, it will completely wake up your taste buds, and don't let a drop go to waste.
Dressing
1/2 cup raspberry vinegar
2 cloves of garlic, minced
1/2 cup sugar
1 cup canola oil
salt and pepper to tasteWhisk all the ingredients together and place in a mason jar in your refrigerator. This is much better made the day before you use it.
I hope that you try this and you are not limited to what greens you use, these happen to be two of my favorites therefore I chose them, but romaine or baby field greens will work nicely also. I prefer the walnuts since they are better for you than the pecan and I love feta cheese, but you can use Monterrey Jack, or even goat cheese crumbles would be delicious. In the winter, I take this same salad and use apples and gorgonzola. I hope that you enjoy these recipes and invite your comments.
EXTRAS FOR SANDWICHES
With the heat that we have had this summer and not wanting to continually heat up the kitchen, I have become a fan of the sandwich. WOW was I surprised how much I really like sandwiches, but not just the run of the mill sandwich, I like to experiment and mix things up a little, although it is really hard to improve on the perfect BLT. The BLT really doesn't need any extras for me, plain and simple, no fluff, just crispy bacon, shredded romaine and diced cherub tomatoes, salt and pepper and of course Hellman's mayo on the bread. But aside from the BLT, there are so many options and I do like to put a little kick, so the following are some of my discoveries.
First I don't know if you have noticed, but the grocery now has so many varieties of mayonaisse on the shelf and who has enough refrigerator space to handle all of these, because if you are like me, I don't want the same all the time. Therefore, start off with the basic jar of Hellman's mayo and add to it. I always keep a few extra jars in my pantry, watch for the sales and stock up.
SOUTHWEST MAYO
3 TBL mayo
1 TBL salsa
1 TBL cilantro
Combine these three ingredients and wow an extra kick to a plain ham and cheese or even turkey, or whatever. I use this also on wrap sandwiches using the jalapeno cheddar tortillas by Mission.
PESTO MAYO
3 TBL mayo
1 TBL pesto, I use Classico Traditional Basil Pesto
Combine these two ingredients and now you have a great Italian mayo. I use this on my muffalatta sandwiches, or my wraps using the sundried tomato tortillas by Mission. It's great to use as a dip with french fries also or on a veggie sub sandwich with roasted tri-color peppers, eggplant and fresh mozzarella or smoked provolone. YUMMY!!!!
GARLIC AIOLI
3 TBL mayo
1/2 tsp garlic powder
1/2 lemon juiced
sprinkle of cayenne pepper
Combine these ingredients with a whisk, it makes it a little fluffier. I personally like this as a dip with grilled asparagus, with my spicy curly fries, or sweet potato fries ( my all time favorite). It is just a universal extra..
This is a start for my extras, but look at what you can do with one jar of mayonaisse. No need to clutter your refrigerator with all those different types. You can make as much as you want, but I tend to throw out too much that way, so if I make what I need, it doesn't take long and my refrigerator is stuffed already, another small jar will just get lost and then I'll be throwing it out later. All of these things take seconds to make, so give it a try and let me know what you think.....have a great week...
First I don't know if you have noticed, but the grocery now has so many varieties of mayonaisse on the shelf and who has enough refrigerator space to handle all of these, because if you are like me, I don't want the same all the time. Therefore, start off with the basic jar of Hellman's mayo and add to it. I always keep a few extra jars in my pantry, watch for the sales and stock up.
SOUTHWEST MAYO
3 TBL mayo
1 TBL salsa
1 TBL cilantro
Combine these three ingredients and wow an extra kick to a plain ham and cheese or even turkey, or whatever. I use this also on wrap sandwiches using the jalapeno cheddar tortillas by Mission.
PESTO MAYO
3 TBL mayo
1 TBL pesto, I use Classico Traditional Basil Pesto
Combine these two ingredients and now you have a great Italian mayo. I use this on my muffalatta sandwiches, or my wraps using the sundried tomato tortillas by Mission. It's great to use as a dip with french fries also or on a veggie sub sandwich with roasted tri-color peppers, eggplant and fresh mozzarella or smoked provolone. YUMMY!!!!
GARLIC AIOLI
3 TBL mayo
1/2 tsp garlic powder
1/2 lemon juiced
sprinkle of cayenne pepper
Combine these ingredients with a whisk, it makes it a little fluffier. I personally like this as a dip with grilled asparagus, with my spicy curly fries, or sweet potato fries ( my all time favorite). It is just a universal extra..
This is a start for my extras, but look at what you can do with one jar of mayonaisse. No need to clutter your refrigerator with all those different types. You can make as much as you want, but I tend to throw out too much that way, so if I make what I need, it doesn't take long and my refrigerator is stuffed already, another small jar will just get lost and then I'll be throwing it out later. All of these things take seconds to make, so give it a try and let me know what you think.....have a great week...
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