Let's Cook!

Taquitos

2012-01-04T20:36:00.000-08:00

Simple, easy and delicious!

INGREDIENTS:

Thinly sliced steak (Sirloin or chuck roast work great)

Corn tortillas

Cabbage, finely chopped

onion, finely chopped

cilantro, finely chopped

Green salsa/salsa verde (click on the name for recipe)

Olive oil

salt, pepper

Pearl onions (optional)

Season meat with salt and pepper and cook in a pan (I also like to add a little bit of minced garlic as it's cooking). When meat is cooked, cut steaks into small strips or squares.

Place a little bit of olive oil on a griddle and lightly rub the corn tortillas on the oil. I usually hold two tortillas together and then rub the outside sides on the oil and set them on the griddle to warm up and cook a bit. If you cooked the tortillas stacked in two's they'll stay softer. When the tortillas are ready, add the meat, cabbage, onions, cilantro and top with salsa. Serve with the pearl onions on the side. Enjoy!!

Note: To prepare the pearl onions, simply peel them and them put them in a pot with water. Let them cook and once they are ready, transfer them to your hot griddle for them to cook a bit more and get some nice color and extra flavor.

Buttermilk Syrup

2011-11-07T22:12:00.000-08:00

1 1/2 cups sugar
3/4 cups buttermilk (or 3/4 cups milk + 1 Tbsp of lemon juice, mix and let sit for 5 min. before adding to recipe)
1/2 cup butter
2 Tbsp corn syrup
1 tsp baking soda
2 tsp vanilla

Combine all but vanilla in a large sauce pan. Bring to boil over medium low heat. Don't boil hard or it will go brown. Simmer for 7 minutes. Remove from heat. Stir in vanilla. Serve over pancakes or waffles or even over ice cream! Stores in the fridge for a couple weeks.

Chocolate Lava Cake

2011-11-03T08:46:00.000-07:00

Plain and simple....and absolutely DELICIOUS!

INGREDIENTS:

6 tbsp butter

3 ounces of semi-sweet chocolate chips or baking squares (cut into pieces if using squares)

1/2 c sugar

6 tbsp flour

pinch of salt

3 eggs

1/4 tsp vanilla

Confectioners' sugar to decorate

This recipe makes enough for two large ramekins. Line bottom of ramekins with waxed or parchment paper, then grease; set aside.

Place chocolate chips and butter in a microwave-safe bowl. Microwave for 45 seconds or until chocolate is melted; stir until smooth. Using a whisk, beat in the sugar, flour and salt until blended. Add eggs and vanilla. Pour mixture into prepared ramekins. Refrigerate them for 1 hour or until ready to bake.

Bake 13 minutes (at 425 degrees Fahrenheit) or until edges are firm but centers are slightly soft. Make sure you don't overbake them. Cool for 5 minutes and carefully run sharp knife or thin spatula around cake edges. Unmold onto serving plates, remove waxed paper. Sprinkle with confectioners' sugar and serve immediately. Enjoy!!!

Note: You can use 12 cup muffin pan instead, bake for 9 minutes instead (I've only made them in the ramekins though)

Chipotle Ranch Chicken Sandwich

2011-10-11T20:56:00.000-07:00

Not too long ago I tried a chicken sandwich that was just plain delicious!! I told my husband that I was going to try and figure out the sauce and make the sandwich at home. I was in luck! The sandwich turned out just as good and we loved it!

To make the sauce you will need Chipotle Peppers. You will be able to find these in small cans at your local grocery store. There are many different brands, I just happened to buy this one. You won't use all of the peppers so you can freeze the rest and use them with other recipes.

INGREDIENTS:

1 lb chicken breast/tenders

adobo from chipotle peppers

garlic salt

cooked bacon strips

1 large onion, sliced

Pepper Jack cheese

Cibatta bread

Chipotle Ranch sauce (see recipe below)

Put a little bit of olive oil on a skillet. Season the chicken with garlic salt and cook on medium heat on the skillet. Add a little bit of adobo sauce on top of the chicken. While chicken is cooking, sautee the onions. When the chicken, onions,chipotle ranch sauce and bacon are ready, you can begin making your sandwich.

Spread some chipotle ranch on the cibatta bread and then place on a hot griddle just for a little bit to help soften the bread and toast it at the same time. Add more sauce to your bread, add the chicken, cheese, bacon and finally the sauteed onions, place the top slice of bread and enjoy!!

INGREDIENTS for SAUCE:

1 cup sour cream
1 can of Nestle's Media Crema (Table cream) or add another cup of sour cream if you can't find this ingredient
1 cilantro bunch
1 pkg Ranch dressing mix
2 chipotle peppers

Place all ingredients for sauce in the blender and voila! The sauce is done!

Zucchini Casserole

2011-08-24T12:16:00.000-07:00

ZUCCHINI CASSEROLE

1/4 C. Chopped Onion

6 C. Sliced Zucchini

1 C. Sour Cream

1 Cube Butter, melted

1 C. Shredded Cheese

1 Can Cream of Chicken Soup

1 Pkg. Stuffing, crushed

Cook onions and zucchini in boiling water for 5 minutes. (I sauteed mine instead)

Combine soup, sour cream and shredded cheese. Add drained zucchini.

Combine stuffing mix and melted butter. Spread half the dressing mix over bottom of casserole dish. Spoon on vegetables and cover with the rest of the dressing.

Bake 350 for 30 minutes, uncovered.

Next time I make this, I will add in chicken so it more of a complete meal. I think it would taste great if you added in different vegetables also.

White Chicken Enchiladas

2011-08-19T21:45:00.000-07:00

This is a super yummy enchilada recipe I found at the Pioneer Woman Website. It's not your typical enchilada recipe, or at least not the ones I had in Mexico anyway. I really like the fact that she uses corn tortillas rather than flour because that's what we use when making enchiladas. I think flour tortillas get extra soggy. Anyway, I made some changes to her recipe and that's what I'll post here. To get her original recipe and of course many other yummy ones click here.

Some of the changes that I made was to replace a few ingredients such as fresh peppers rather than canned (fresh is always best) and also used a rotisserie chicken rather than cook one, among other things. Again, visit her site if you would like to see her original recipe.

INGREDIENTS:

1 Rotisserie chicken, shredded (about 2- 1/2 cups)

2 c chicken broth

1 tbsp canola oil

corn tortillas

1 large onion, diced

6-7 Anaheim peppers, diced

2-3 jalapenos, seeded and finely diced

1 tsp paprika

1/2 c heavy cream (you can use Nestle Table cream/Media crema instead)

2 tbsp butter

2 tbsp flour

1 c sour cream

2- 1/2 c monterey jack cheese, grated

salt and pepper to taste

cilantro, chopped

PREPARATION:

Heat oil over medium heat. Add onions and jalapenos and saute for a minute or so. Add chicken and half of the Anaheim peppers, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot, Mix in the cilantro (reserve some to garnish enchiladas when done). Turn off the heat and set aside.

In a separate pan, melt butter and sprinkle four. Whisk together and cook for about a minute. Add in one and a half cups of chicken broth. Whisk together and cook for a minute or two. Add the rest of the Anaheim peppers. Reduce heat, then add in sour cream and some cheese to melt (about a cup or so). Add 1/2 teaspoon paprika. Add salt and pepper as needed.

Soften tortillas on a griddle. You don't need to cook them too long, all you need is for them to be soft enough to roll.

To assemble: spoon chicken mixture on top of a tortilla, add some cheese and roll up. Place in a 9x13 casserole dish seam side down. Continue to do the same with the rest of the tortillas.

Pour cheese mixture over the top of the tortillas. Top with extra cheese if you'd like but I don't think it's necessary at all cause they are plenty cheesy. Bake at 350 degrees for 30 minutes. Enjoy!

Grilled Tilapia with [Bing] Cherry Salsa

2011-07-12T10:28:00.000-07:00

SERVES 4 - Prep. Time: 15 min - Total Time: 20 min

1 tablespoon olive oil, plus more for grates
1/2 pd. (2 cups) Bing cherries, pitted and coarsely chopped
1/2 small red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 jalapeno chile (ribs and seeds removed), minced
1 tablespoon fresh lime juice
coarse salt and ground pepper
1/2 teaspoon ground coriander
4 Tilapia fillets (4 to 6 oz each)

1. Heat grill to high; lightly oil grates. In a medium bowl, combine cherries, onion, cilantro, jalapeno, and lime juice. Season with salt and pepper, and toss to combine; set salsa aside.

2. In a small bowl, stir together coriander, 1 teaspoon salt, and 1/4 teaspoon pepper. Rub tiapia all over with oil; sprinkle with spice mixture.

3. Grill tilapia until opaque around the edges and underside loosens easily from grill, 2 to 3 minutes. Using a metal spatula with a thin blade, flip fish; continue to cook until opaque throughout, 2 to 3 minutes. Serve tilapia topped with cherry salsa.

Brazilian Stuffed Bread

2011-05-11T13:56:00.000-07:00

In Brazil, when you have visitors over, it's pretty much tradition to sit down and "tomar um lanche", which is literally translated to "take a lunch", but it's a way to say eat a snack, or have some tea (if you're from Europe).

And this bread is just perfect for that. I would say, in a typical Brazilian home, you would have as an afternoon snack: some bread (from french bread to cheese bread), cake, and Coca-Cola (okay, maybe Guaraná). Just kidding, but it is very common.

This recipe is so easy, the hardest part really is just waiting patiently for the dough to rise. AND you may just have all the ingredients in your pantry.

Ingredients:

- 3 to 3 1/2 C Flour (Start with 3 and keep adding until it doesn't stick to your fingers anymore)

- 4 tbsp. Oil (I think I used canola)

- 2 tbsp. Sugar

- 2 Eggs

- 1 tsp. Salt

- 1 C water

- 1 tbsp. Yeast

- Mayo

- Shredded Parmesan Cheese

You can use anything to put inside the bread, here are some suggestions:

- Muzzarella chesse, diced tomatoes, and basil

- Pepperoni and cheese

- Just Cheese

- Ham, cheese, tomato, onions, and oregano (I made this one and it turned out delish, except I used some left-over salsa fresca since I didn't have any more onions and it turned out pretty good)

You can also use any kind of meat like salami, turkey, hot dogs (this would need to be chopped)...Just use your imagination!

Put all of the ingredients in a large bowl, except for the water and yeast. In a small bowl, add water and yeast and let it sit for a few minutes (while you mix everything else in the large bowl).
Add the water and yeast to the large bowl and mix it all up with your hands.
Flour a flat surface and knead the dough for a few minutes.
Cover and let it rise for at least 30 minutes (I would do about 45 minutes).
While the dough rises, you can prepare your toppings. Make sure to chop everything up, except the cheese, if it's already grated.
Separate the dough into two equal pieces. Open one in a rectangle, spread the mayo, add chesse and other toppings. Roll it up lengthwise. It doesn't need to be rolled up super well, I usually only do it a couple times. Spread some more mayo on top of the bread and sprinkle with parmesan cheese. You can also add parsley on top to make it look prettier, or, in my case, to differentiate from the other bread, which had a different topping. Make sure you pinch the ends so the cheese doesn't run out. Repeat everything with the other piece of dough and put it in a floured (spread butter first, and then the flour) cookie sheet.

Bake for aproximately 40 minutes at 350 F.

Carne Molida con Papas

2011-05-02T20:45:00.000-07:00

In need of an easy meal??? Well, look no further! This is one of the easiest meals to make. I tend to make this often...specially when I run out of ideas. You can make this and eat it with tortillas like a burrito. You can use this as the meat dish for tostadas, or some delicious sopes (post to come)! It can also be the perfect filling for fried empanadas.

Anyway, the list goes on.

INGREDIENTS:

1 lb ground beef
1 small onion, chopped
2-3 tomatoes, diced
4 potatoes, diced (it really depends on the size of the potatoes, so as many as you want)
2-3 fresh jalapenos, diced
cilantro, chopped (optional)
salt and pepper, to taste
Mozarella or Monterey Jack cheese, shredded (optional)

In a skillet begin to cook the meat, add salt and pepper. When the meat is practically done, add the remaining ingredients (except for the cheese), add more salt and pepper if necessary (I usually do). Cook on medium heat (mix when needed) until potatoes are tender. When potatoes are ready, add cheese, and serve when cheese has melted. Enjoy!!

Note: I once added fresh chopped spinach to it and it was great. So if you are in the need of using spinach...here is a great dish.

Breaded Ranch Chicken

2011-04-13T21:32:00.000-07:00

I just gave this recipe a try and we loved it. I got the recipe from an old issue of Taste of Home magazine. Anyway, I'm always looking for quick, easy and tasty recipes and this sure is one of them. I accompanied the dish with rice, salad and some ranch roasted potatoes.

INGREDIENTS:

3/4 c crushed cornflakes

3/4 c grated Parmesan cheese

1 envelope ranch salad dressing mix

8 boneless skinless chicken breast halves (2 lbs)

1/2 c butter or margarine, melted

In a shallow bowl, combine the cornflakes, Parmesan cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. Place in a greased 13 x 9 x 2 inch baking dish. Bake, uncovered, at 350 degrees Fahrenheit for 45 minutes or until chicken juices run clear. Enjoy!!

German Pancakes with Coconut Syrup

2011-04-06T21:09:00.000-07:00

We made these for Christmas with the egg nog added in and they were delicious! We make them all the time without the egg nog and they are just as good. My family calls them Monster Pancakes because of they way they grow so big in the oven.

MONSTER PANCAKES

6 Eggs
1 C. Milk (Replace 1 cup of milk with 1/2 cup low fat milk and 1/2 eggnog to reduce thickness and add 1/4 teaspoon of nutmeg)
1 C. all-purpose Flour
1/2 tsp. Vanilla
1/2 tsp. Salt (reduce to 1/4 tsp. if using salted butter)
4 Tbs. Butter, melted

Place the eggs, milk, flour and salt in a mixing bowl; mix thouroghly. Pour the melted butter into an ungreased 9x13x2 baking dish; add batter. Bake, uncovered, at 425 degrees for 16-18 minutes. Make sure to monitor the oven so the tips of the pancake don't burn. You will know when it's cooked when the tips of the pancake begin to lightly brown.

Dust pancake with confectioner's sugar; serve immediatly with the syrup (see recipe below or use your own). It is also good to use whip cream and berry jam or peaches.

Butter Cream Syrup (Coconut or other flavoring)

1 C. Butter
1 C. Sugar
1/2 C. Buttermilk
1/2 tsp. Baking Soda
1/2 tsp. Coconut Flavoring (optional or any other flavoring that you want)

Heat butter, sugar, buttermilk, baking soda and flavoring by slowly bringing to a boil (it will foam, so be sure to put in large sauce pan). Take off heat.

Peanut Butter Bars

2011-04-06T20:33:00.000-07:00

Peanut Butter Bars

1 C. Butter
1 C. Brown Sugar
1 C. Peanut Butter
1/2 C. Sugar
2 Eggs
2/3 tsp. Baking Soda
2/3 tsp. Salt
2 tsp. Vanilla
1 1/2 C. Oats
1 1/2 C. Flour

Mix & Bake @ 350 degrees for 10-12 minutes, on cookie sheet.
Spread a layer of peanut butter on the bars, when cooled.

Frosting:
1 1/3 C. Sugar
6 Tbs. Milk
6 Tbs. Butter
Bring to boil, then add:
1 C. Chocolate Chips
1 tsp. Vanilla
Dash of Salt

Spread frosting on top of peanut butter layer. Enjoy!

Candied Corn Pops

2011-04-04T13:42:00.000-07:00

Caution:

These are the most addicting treat I've ever made. It makes a large amount and if you don't have someone to share them with, you might find yourself finishing them off... then regretting it later.

(This coming from personal experience. lol)

Candied Corn Pops

1 large bag corn pops pop corn (16 oz)

2 cup sugar

4 cubes butter (1lB)

4 tablespoon water

Boil together for 7 min remove from heat then add 2 tsp vanilla.

Stir and pour over corn pops.

Bionico (Mexican Fruit Salad)

2011-03-31T20:15:00.000-07:00

This is a very, very delicious Mexican fruit salad. It's not only delish, but super easy to make as well. I won't really put specific measurements for the salad because it's really up to you how much fruit you want to add and what kind. I usually make mine with apples, strawberries and bananas, but you can add other fruits such as cantaloupe, pineapple, etc.

INGREDIENTS:
Apples
Bananas
Strawberries
Cantaloupe
Any of your favorite fruits and berries

CREME:
1 can sweetened condensed milk
2 cans Nestle Media Crema/Table cream (you'll find this in the latin section of your grocery store)
1 tsp vanilla

INSTRUCTIONS:
Cut all the fruit in small pieces (bite size), I cut mine very small. Place cut fruit in a large bowl or individual bowls.

Mix all the ingredients for the creme and pour over the fruit.

Top with granola. Enjoy!!!

NOTE: You can substitute the creme with yogurt for a healthier fruit salad, it's really good this way as well.

Pumpkin Smoothie

2011-02-24T06:35:00.000-08:00

So I try really hard not to take my family's rejections of the food I prepare personally and just be "whatev-" But that doesn't mean I refrain from patting myself on the back (and even doing an air guitar and croon "rock star momma!!!") when things go particularly well. Like this morning's breakfast:

Pumpkin Smoothie!!

It was a smashing success! both girls drank at least 8 oz and even the hubby applauded it. He is usually kind of "eh-" about pumpkin (except pumpkin cookies) but this wasn't "too pumpkiny." for him. Measuring things usually jinxes me, but here is my approximation:

1 c. pumpkin (I did measure this)
2 or 2 1/2 c. yogurt
2 1/2 ripe bananas
1/2-1 c. quick oats
1/2 ish tsp. cocoa
1/4-1/2 tsp vanilla
cinnamon, nutmeg, cloves (probably a whole 1/2 tsp cinnamon and less than a 1/4 of the other two)
1/2 c milk or so. I added that at the end when it needed more moisture to blend smooth.
oh...and the guilty addition, hazelnut creamer. I had some leftover and felt the need to use it. Yeah, it was pretty dang tasty, and yeah, it undermines the nutritional content.

It made 5-6 cups in my Bosch blender and it didn't last long.

So the biggest thing to mess around with here is your sweetener. The first time I did it, I used french vanilla yogurt that I had mistakenly grabbed at the grocery store (I thought I had plain). This time I used plain and so it probably did need the creamer or something to sweeten it up a tad. The bananas go along way, though, and my opinion of sweet is very different from my husbands, so tweak it for your and your family's tongue.

It is such a nice consistency and such a lovely color, as well as flavor, it was a delightful way to start this cold winter day.

Now, if you want an actual measured recipe, here's one I found online (that I stole the picture from).

RECIPE: HEALTHY PUMPKIN SMOOTHIE
________________
This healthy pumpkin smoothie is like chilled pumpkin pie in a glass, but without the fat and calories. This thick and creamy smoothie makes a delicious and filling liquid breakfast or an energy-boosting ‘snack.’ Be sure to use a very ripe banana, preferably frozen, and sweeten your smoothie according to your preference.
_________________________
Ingredients:
1/2 cup pumpkin puree
1/2 very ripe medium-sized banana
3/4 cup (organic*) fat-free vanilla yogurt
1 tbsp honey
1/2 tsp (additive-free*) pumpkin pie spice (or cinnamon and nutmeg*)
1/4 tsp vanilla extract
1 cup crushed ice
*ChemicalFreeSkinny recommendations
____________________________
Preparation:
Place all ingredients in a blender and puree until smooth, making sure the ice is completely crushed.
Makes two servings
____________
Per 8-10 ounce serving: Calories 167, Calories from Fat 5, Total Fat 0.7g (aat 0.3g), Cholesterol 2mg, Sodium 74mg, Carbohydrate 34g, Fiber 3.1g, Protein 6.6g
____________
(Source: Fiona Haynes)

Granola

2011-02-09T18:58:00.001-08:00

Here is another delicious recipe from our family cookbook, homemade granola. I've been enjoying this over a bowl of fruit and yogurt and it's so yummy. My husband is really bad at eating breakfast and he also hates cereal, yet he's been eating this granola with milk a few mornings in a row. I'm telling you is good!

INGREDIENTS:

1/4 c brown sugar
1/3 c oil
1/3 c honey
5 c old fashioned oats
1/2 c raisins
1/2 c dry milk
3/4 tsp cinnamon
pinch of salt
1/2 c coconut

Mix sugar, oil, and honey in a saucepan. Heat until the sugar is dissolved. Combine dry ingredients in a large cake pan. Pour sugar mixture over dry mixture and mix well. Bake at 375 degrees Fahrenheit for ten minutes. Let cool in pan. Store in airtight container. Enjoy!!!

Brownies

2011-01-22T18:58:00.000-08:00

This is another recipe from our family cookbook, contributed by my husband's grandmother. I needed to make a quick dessert to take to a family and didn't have any easy brownie mixes. I looked through the cookbook and found this easy recipe. I made a few additions to it and they turned out delicious!!!! Luckily there were only a few left, because I would have been tempted to eat them.

INGREDIENTS:

3/4 cup flour
1 cup sugar
1/4 tsp salt
1/4 cup cocoa
1/2 cup butter
2 eggs
1 tsp vanilla
1/4 cup milk (my addition)
Hand full of semi sweet chocolate chips (my addition)
1/2 cup chopped nuts (optional, I myself did not add them)
1 small square of Almond Bark to decorate the top (my addition)

You need to combine all ingredients, except for the almond bark. Mix well and pour on a small baking pan. I think the one I used was a square 9x9x3. Bake at 350 degrees for 22 minutes.

Decorate the top by melting the almond bark in the microwave and then swirl it on top of the brownies using a piping bag or a ziplock bag (just cut a small tip on a corner). Enjoy!

And The Winner Is....

2011-01-17T08:36:00.000-08:00

Thank you all for participating. The winner of the $25 CSN Stores gift code is:

Comment #7 was left by: M Occasionally B said... I'm a follower now!

JANUARY 12, 2011 8:13 AM

Please contact me with your e-mail within the next 24 hrs or a new winner will be selected.

Thanks!

Time for a GIVEAWAY!!

2011-01-11T14:16:00.000-08:00

Back in October I won a giveaway to CSN Stores through one of my friends blog. It was awesome to go in their website and see the wide variety of items they carry. Their selection of products is so wide, because CSN Stores has over 200 online stores where you can find anything you need whether it be modern dining furniture, fitness equipment, or even cute cookware!

Well, just today I received the product I ordered...a George Foreman Indoor Grill and I'm really excited to use it for a new recipe today!

Anyway, I was very excited for the giveaway I won, and am now fortunate to do a giveaway of my own through them!

One of you will win a $25 gift certificate from CSNStores.com!

Unfortunately, the gift certificate does not cover international fees, therefore the giveaway is open to US residents only.

Each one of you can enter to win the $25 gift certificate to CSN Stores up to three times. Please leave a separate comment for each entry.

1. Go to CSNStores.com, and then come back and leave a comment telling us what you will buy with your gift certificate.

2. Become a follower of Let's Cook. If you already are a follower, just tell us you are.

3. Tell us about a recipe you've tried from our blog (how did it turn out?), or one you hope to make soon.

And why not....

Mention this giveaway on your blog or facebook for an extra entry!

Remember to include your email on the comments so I can contact you if you are a winner.

The giveaway will be open until Sunday, January 16, 2011. The winner will be announced Monday, January 17th!

Good luck!!!

Chicken Parmesan

2011-01-06T16:10:00.000-08:00

I know, not really the best picture for this meal, I was on a hurry.
Nevertheless, I promise you'll like this easy yummy dinner.

INGREDIENTS:

4 boneless chicken breast (halves)
1 bottle of Ragu sauce
Bread crumbs (I use Italian herb)
1 egg
Shredded Mozzarella cheese

Put a little bit of Ragu sauce on the bottom of a baking dish. Coat chicken breasts with egg, then cover with bread crumbs and place in baking dish. Pour remaining sauce over the top and bake for 20 minutes (or until done) at 375 degrees. Add cheese and bake for an additional 10 minutes. Serve with/over rice or pasta. Enjoy!

Skirt Steak Tacos with Roasted Tomato Salsa

2010-12-08T19:47:00.000-08:00

Ingredients

8 (6-inch) flour tortillas
1 1/2 pounds skirt steak
2 tablespoons canola oil
Salt and freshly ground black pepper
1/2 head romaine lettuce, thinly shredded
1 medium red onion, thinly sliced
1 ripe avocado, peeled, pitted, halved and diced
Grilled Tomato Salsa, recipe follows
8 ounces sour cream

Directions

Heat grill to high.

Wrap tortillas in aluminum foil and on the top rack of the grill while the steak is grilling.

Heat grill pan over high heat. Brush steak with oil and season with salt and pepper on both sides. Grill on one side until golden brown and slightly charred, about 3 to 4 minutes. Turn the steak over and cook to medium-rare doneness, about 3 to 4 minutes longer. Let rest 5 minutes then slice against the grain into 1/4-inch thick slices.

Fill each tortilla with some lettuce, 3 to 4 pieces of meat, onion, grilled tomato salsa, sour cream, and avocado.

Grilled Tomato Salsa:

2 tablespoons canola oil, plus more for brushing tomatoes
2 serrano chiles
1 small red onion, coarsely chopped
4 cloves garlic, peeled
6 plum tomatoes, halved and seeded
Salt and freshly ground black pepper
2 limes, juiced
1/4 cup chopped fresh cilantro leaves

Heat grill to high.

Heat oil in a small saute pan and saute the chiles, onion, and garlic until soft.

Brush tomatoes with oil and season with salt and pepper. Grill on both sides until slightly charred and soft.

Transfer tomatoes and serrano mixture to a food processor; add the lime juice and salt and pepper and process until smooth. Add the cilantro and pulse a few times (there should be flecks of cilantro in the salsa.) Transfer to a bowl.

Pizza Rolls

2010-11-16T15:10:00.000-08:00

I still don't understand the fact that people went crazy over these on Eric's birthday party because they're so easy to make and nothing really fancy. But I guess they're really good! So here's the recipe:

What you'll need:

- Pillsbury crescent rounds (each package comes with 8 so get as many as you and your family will eat)
- Tomato sauce
- Shredded mozzarella cheese
- Pepperoni (I cut these into tiny little pieces)
- Dry basil

Instructions:
Open up the dough and spread tomato sauce (don't exaggerate). Spread cheese, then pepperoni then roll the dough and cut it (it comes sort of pre-cut so it's really easy). Arrange the rolls in the pan (I sprayed mine with olive oil spray to make it really easy to remove the rolls out of the pan). Spread more cheese and basil on top of each roll. Bake as directed in the package.

That's it! Super easy!

Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions

2010-10-12T18:24:00.000-07:00

Okay, it's been a long time since I posted on here, but I have an excuse! I just moved back to the U.S from Brazil and my life has been hectic. I only now got pots and pans and since I'm back to cooking everyday, I'll be sharing my favorite ones with you.

So here's the first one!

Ingredients

1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes
1 small red bell pepper, seeded and cut into thin strips
1 Italian mild green pepper, cubanelle, seeded and thinly sliced
1 medium yellow skinned onion, thinly sliced
4 large cloves garlic, cracked away from skin
1 teaspoon crushed red pepper flakes
1/4 cup tablespoons extra-virgin olive oil, divided
Coarse salt and pepper
2 cups shredded Parmesan, available in tubs near deli -- make sure to get shredded cheese, not grated
4 (6 to 8-ounce) boneless, skinless chicken breasts
4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped
15 to 20 leaves fresh basil, pile leaves, roll then thinly slice -- chiffonade

Directions

Preheat oven to 500 degrees F.

Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left hole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.

Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!

While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.

While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.

Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.

And for some reason blogger isn't letting me post the other picture.
But I hope you enjoy, it's totally worth it!

Apple Cinnamon Rolls

2010-09-26T05:41:00.000-07:00

This is one of my favorite recipes for cinnamon rolls. They are easy to make and the apple filling in them is just delicious. The recipe comes from the cookbook "Best-Loved Recipes of all Time." This book is filled with lots of easy delicious recipes.

INGREDIENTS:

5 to 5 1/2 c flour
1/2 c sugar
2 envelopes of yeast (1 envelope is about 2 1/2 tsp)
1 tsp salt
1/2 c water
1/2 c milk
1/4 c butter or margarine
3 large eggs
Apple filling (See below)
Cinnamon-sugar topping (See below)

In a large bowl (I just used the bowl from my Kitchen Aid), put 1 cup flour, sugar, undissolved yeast, and salt. Heat water, milk and butter until very warm. Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping the sides. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest for 10 minutes.

Divide dough in half and roll each into rectangles. Spread apple filling evenly over the dough. Roll up the dough tightly and pinch seams to seal. Cut each roll into equal pieces, it's really up to you how big or small you want to make them, I believe I got about 11 rolls out of each rectangle. Place, cut sides up, in greased 9 inch round pans. Cover and let rise in warm place until doubled in size, about 45 min. Sprinkle with the cinnamon-sugar topping and bake at 375 degrees Fahrenheit for 25 to 30 minutes or until done. Enjoy!!

Apple Filling:
2 large cooking apples (I usually use about 4 granny smith apples), chopped
2 tbsp flour
3/4 c sugar
1/4 c butter or margarine

Combine the above ingredients in a saucepan, bring to a boil over medium high heat. Cook for about 3 minutes. Reduce heat and cook for 10 minutes, stirring constantly until thick. Stir in
1 teaspoon ground cinnamon and 1/2 teaspoon nutmeg. You can let it cool, but I usually don't wait, I just use the filling as soon as I roll out the dough.

Cinnamon-sugar Topping:
3/4 c sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg

Stir well

The BEST Philly Cheese Steak Sandwich

2010-09-07T10:02:00.000-07:00

I found this recipe the other day and decided to make it. I made a few changes to the original recipe and added them in below. Clint is a huge philly fan, and he said that this was in his top two favorites! That made me feel pretty good. He wouldn't shut up about them and had to tell everyone how amazing they were. I'd have to agree, I was full at half and continued to eat, it was way too good!

For 2 sandwiches you will need:

1/2 pound of roast beef sliced from the deli
1/2 package of fresh sliced mushrooms
1 small to medium onion
Approx. 1 Tbs. Soy Sauce
Approx. ½ Tbs. Brown Sugar
White Sugar (Just Sprinkle a light coat)
Green chili’s, enough to liking
Pepperoncini Peppers or Jalapeño Peppers, enough to liking
1 ½ inch slice of cream cheese (or more if you’d like)
4 slices of Swiss cheese
Steak sliced rolls (these look like sub sandwich bread)

Heat griddle to 400 degrees (these sandwiches work best with a griddle but you could make one at a time in a frying pan). While griddle is heating up cut up onions into straws no more then about 1 1/2 inch pieces. Spray griddle with cooking spray or use vegetable oil. Put onions and mushrooms on griddle and use a spatula to move onions and mushrooms so they don't burn. Wait until the onions are almost translucent and add soy sauce, brown sugar and white sugar, just sprinkle on some white sugar to coat lightly. Add in cream cheese in and let melt. Then add green chili’s and roast beef slices. It is easiest if you pull the roast beef slices apart into chunks before cooking. The roast beef doesn't need to be cooked so just wait until it turns a deeper brown then the pinkish color that it has. Mix it together with the onions and mushrooms and separate it into two equal rows. Place two slices of Swiss cheese on each sandwich and then put the steak roll on top like a tee pee. Hold the top like a hot dog bun and put a spatula under it. Gently turn over sandwich by trying to keep as much as you can inside the sandwich as you turn it. Anything left over scoop up and stuff inside. It doesn't have to be perfect. Then put whatever condiments you like on it, like Mayonnaise, tomatoes slices, red or green peppers and lettuce. (We just used mayo)