Recipes from the weekend...
As said earlier, here are recipes from the weekend, the cornbread recipe is particularly awesome.
All recipes from allrecipes.com, modified slightly for personal taste:
Absolute Mexican Cornbread
INGREDIENTS
* 1 cup butter, melted
* 1/2 cup white sugar
* 4 eggs
* 1 (15 ounce) can cream-style corn (note: check local asian supermarket)
* 1/2 (4 ounce) can chopped jalepenos (note: one of the jars in the mexican section of your supermarket is the right amount, just drain them and chop them)
* 1/2 cup shredded Monterey Jack cheese
* 1/2 cup shredded Cheddar cheese
* 1 cup all-purpose flour
* 1 cup yellow cornmeal (note: Polenta, or check out your local asian supermarket)
* 4 teaspoons baking powder
* 1/2 teaspoon salt
DIRECTIONS
1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
3. In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
4. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
Best Spanish Rice
NGREDIENTS
* 2 tablespoons oil
* 2 tablespoons chopped onion
* 1 teaspoon garlic puree
* 1 1/2 cups uncooked white rice
* 2 cups chicken broth (or, 2 cups of water and two cubes of chicken stock cube.)
* 1 cup chunky salsa (generally equates to 1 jar of supermarkets own brand salsa)
DIRECTIONS
1. Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
2. Mix rice and garlic puree into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.
Chicken Enchiladas
INGREDIENTS
* 4 skinless, boneless chicken breast halves
* 1 onion, chopped
* 1/2 pint sour cream
* 1 cup shredded Cheddar cheese
* 1 tablespoon dried parsley
* 1/2 teaspoon dried oregano
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon salt
* 1 (15 ounce) can tomato sauce (more commonly in cartons over here with chopped tomatos)
* 1/2 cup water
* 1 tablespoon chili powder (Note: use powder of choice and alter dosage to choice... I used 1 tsp of Cayenne)
* 1/3 cup chopped green bell pepper
* 1 clove garlic, minced (Note: I used garlic puree)
* 8 (10 inch) flour tortillas (Note: I only managed to make six... but they fit the pan perfectly and were lovely and stuffed with flavor)
* 1 (12 ounce) jar taco sauce (Note: I used fajita sauce... any of the jars of sauces in a supermarkets mexican section will do)
* 3/4 cup shredded Cheddar cheese
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
3. Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.
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The cornbread also goes great with chili, soups, or on it's own.
Makes enough to stuff 3 people or more comfortably feed 4 if you make 8 enchiladas instead of 6.
All recipes from allrecipes.com, modified slightly for personal taste:
Absolute Mexican Cornbread
INGREDIENTS
* 1 cup butter, melted
* 1/2 cup white sugar
* 4 eggs
* 1 (15 ounce) can cream-style corn (note: check local asian supermarket)
* 1/2 (4 ounce) can chopped jalepenos (note: one of the jars in the mexican section of your supermarket is the right amount, just drain them and chop them)
* 1/2 cup shredded Monterey Jack cheese
* 1/2 cup shredded Cheddar cheese
* 1 cup all-purpose flour
* 1 cup yellow cornmeal (note: Polenta, or check out your local asian supermarket)
* 4 teaspoons baking powder
* 1/2 teaspoon salt
DIRECTIONS
1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
3. In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
4. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
Best Spanish Rice
NGREDIENTS
* 2 tablespoons oil
* 2 tablespoons chopped onion
* 1 teaspoon garlic puree
* 1 1/2 cups uncooked white rice
* 2 cups chicken broth (or, 2 cups of water and two cubes of chicken stock cube.)
* 1 cup chunky salsa (generally equates to 1 jar of supermarkets own brand salsa)
DIRECTIONS
1. Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
2. Mix rice and garlic puree into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.
Chicken Enchiladas
INGREDIENTS
* 4 skinless, boneless chicken breast halves
* 1 onion, chopped
* 1/2 pint sour cream
* 1 cup shredded Cheddar cheese
* 1 tablespoon dried parsley
* 1/2 teaspoon dried oregano
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon salt
* 1 (15 ounce) can tomato sauce (more commonly in cartons over here with chopped tomatos)
* 1/2 cup water
* 1 tablespoon chili powder (Note: use powder of choice and alter dosage to choice... I used 1 tsp of Cayenne)
* 1/3 cup chopped green bell pepper
* 1 clove garlic, minced (Note: I used garlic puree)
* 8 (10 inch) flour tortillas (Note: I only managed to make six... but they fit the pan perfectly and were lovely and stuffed with flavor)
* 1 (12 ounce) jar taco sauce (Note: I used fajita sauce... any of the jars of sauces in a supermarkets mexican section will do)
* 3/4 cup shredded Cheddar cheese
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
3. Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.
----
The cornbread also goes great with chili, soups, or on it's own.
Makes enough to stuff 3 people or more comfortably feed 4 if you make 8 enchiladas instead of 6.