Wednesday, November 13, 2013

Smashed Black Beans

Can make the beans and jalapeño rice the day before!

1/2 onion, chopped
1/2 jalapeño, seeded and chopped
1 T oil
1 tsp cumin
1 tsp oregano
1 tsp salt
3 cloves garlic, minced
2 cans black beans, drained
1 cup chicken broth
1 T white wine vinegar
Cook onions and jalapeño in oil. Add spices, salt and garlic, cook 2 mins. Add beans and broth and 1 cup water. Bring to boil, reduce and simmer 15 mins till most of the liquid is gone but not dry. Smash with a potato masher slightly, add vinegar. Serve with chiles rellenos and jalapeño rice.

Jalapeño Rice

2 T butter
1/2 jalapeño, seeded and minced
1/2 onion, chopped
1/2 green bell, chopped
1 clove garlic, minced
1 1/2 cups raw rice
3 cups chicken broth
1 lime, zested and juiced
Melt butter. Cook jalapeño, onion, bell and salt. When soft, add garlic. Add rice, stirring till golden . Add  broth, simmer covered 20 mins. Before serving add lime zest and juice. Serves 6. Goes with chiles rellenos and black beans.

Chiles Relleno, Jalapeno Rice, Smashed Black Beans

6 large pablano or pasilla peppers (can use canned, but fresh is best)
4 eggs, seperated
1/3 cup flour
Salt & pepper
2 cups shredded jack cheese
1 cup corn (frozen is good)
Preheat broiler. Lay peppers on sheet and broil 2 minutes on all sides, turning each two minutes till skin blisters and gets darker. Remove, place in bowl covered with plastic wrap, let rest 10 mins. Then remove as much skin as you can from peppers(I left stems on) mix cheese and corn. Stuff cooled, seeded peppers pressing it in to stick together so filling doesn't tumble out.( the seeds are hot, so make sure to get them all out if you just want it mild). Separate whites from yolks, beat whites till peaks form. Take 3 yolks, mix with 1 T flour and 1/2 tsp salt, then fold into whites. Heat 1 1/2" oil in pot. Take each stuffed pepper and roll in flour, then egg mixture. Fry on both sides till golden. Drain on paper towels. I found them tricky to not lose a little filling while they fry, but just drain well and they will be good. Serve on a puddle of Red Sauce:

Red Sauce

1T olive oil
1/2 onion, chopped
1 tsp cumin
2 cloves garlic, minced
1/2 cup chicken broth
14 oz diced tomatoes with juice
1 T cilantro
1 tsp white wine vinegar
Salt and pepper
Cook onion in oil, when soft add garlic and seasonings. Add broth and tomatoes. Simmer 2 mins. Blen in a blender just till smooth. Then add cilantro and vinegar, pulse till combined.

Tuesday, November 5, 2013

Pioneer Woman's Chicken and Noodles

PERFECT dinner or lunch on a frigid day. This is my new favorite recipe.

3 lb whole chicken
2 large carrots, peeled and diced
1 onion, chopped
2 stalks celery, diced
1 tsp salt
1/4 tsp pepper
1/2 tsp thyme
16oz bag Homestyle noodles, as close to homemade looking as you can!
3 T flour
1/4 cup half and half
1 T fresh parsley, chopped
Cover chicken with water in large pot. Simmer 45 mins. Remove and take meat off the bones. Put bones back in water in pot and boil bones 20 mins. Remove bones and to broth add chicken meat, celery, onion, carrots, salt, pepper, thyme. Simmer 10 mins. Add noodles. Mix flour with half and half and add to pot. Add parsley. Simmer 15 mins till noodles are just tender. Serve with a slab of squishy bread or biscuits and butter.

Shellie's Salted Caramel Chocolate Bars

These are like heaven. Buttery, salted caramel gooey heaven. Thank u Shellie!

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 1/2 tsp vanilla
3 cups flour
1 tsp baking soda
1 tsp salt
2 bars of good chocolate, chopped
3/4 bag Guittard milk chocolate chips

10 oz caramel squares (Shellie uses the balls from target, no unwrapping!)
3 T evaporated milk

Sea salt for sprinkling

Preheat oven to 325. Make cookie dough. Melt caramels and milk in a pot, stirring constantly. In a 9x13 spread half the dough. Pour caramel over top. Sprinkle with sea salt. Drop remaining dough over caramel, as even as possible. Sprinkle with sea salt. Bake 30mins (May need up to 45). Cool and cut into bars. Get ready to eat half the pan yourself!

Pumpkin Waffles

1 1/2 cups flour
1 cup wheat flour
1 tsp baking soda
1/2 tsp salt
2 cups buttermilk
1 cup plain pumpkin
4 eggs, beaten
1/3 cup brown sugar
1/4 cup melted butter
Mix and cook on hot waffle iron. Top with favorite syrup or fruit and cream.

Eggnog Pancakes

2 cups flour
1 T baking powder
1/2 tsp salt
1/4 tsp nutmeg
2 lightly beaten eggs
2 cups eggnog
1/4 cup oil
Mix and cook on greased griddle or pan. Serve with butter and syrup or buttermilk syrup found on this blog! (Can also use Krusteaz or other mix and swap out the water for eggnog. I found it needed to be thinned out with milk though.)

Help U Sell Apple Fritters

2 eggs
1 T sugar
1 cup whole milk
1/4 cup flour, plus 1 1/2 more for dredging
1 tsp baking powder
Pinch of salt
1 pound apples, peeled, cored, and sliced into rings 1/4" thick
Oil for frying
Powdered sugar for dusting
Whisk eggs, sugar, milk, 1/4 cup flour, baking powder, and salt.  Add apple rings, pushing down to soak up liquid. Put 1 1/2 cups flour in a bowl. Add 3 inches oil to pan, heat. Working in batches, dredge rings in flour and fry till golden, 1-2 mins. Transfer to paper towels to cool. Dust with powdered sugar. Can mix cinnamon in first if you like! To serve, stack in a little pile on the plate. Serves 4-6.

One Pot Chicken and Rice

Perfect weeknight meal! So comforting too. 
 10 pieces chicken on the bone, drums and thighs
 1 onion, chopped 
1 green, 1 red bell peppers, chopped 
1 large clove garlic, minced 
1 1/2 cups raw rice 
3 cups chicken broth 
Oil for browning 
Season chicken with garlic salt, pepper, and cumin. In a large pot brown chicken in oil till brown on both sides but not all the way cooked. Remove from pot and set aside. In same pot, adding more oil if needed, cook onion and peppers. When soft add garlic for 1 minute. Add broth and rice, then nestle chicken down in. Cover pot and simmer 30-35 mins till rice is tender and chicken is cooked. Serves 6.