Recipe – Page 79

Bourbon Chicken

August 7, 2010 Nicole

This recipe is just wonderful!! We LOVED it! I can’t say enough about just how great this recipe is. The flavor is great, the smell while it’s cooking is great… My husband always wants to eat this at a “Cajun” place at the mall food court. We don’t need too now! We can just make it ourselves.

If you have had this in the mall then you will relate to this recipe because to me the taste is the same just with better quality ingredients.

Ingredients:

2 lbs. boneless chicken breasts, cut into bite-size pieces
1-2 tablespoon olive oil

Sauce: (I personally double this … it’s great over rice)

1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/2 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce

Directions:

Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned.
Remove chicken.
Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes.
Serve over hot rice and ENJOY.

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Recipes

Bunuelos

August 7, 2010 Nicole

At the Mexican restaurants I like to go to you can pay up

to $6 for a dozen of these. I can make the for under .50 and

they are just as good… This recipe is amazing!! Thanks Jessica!!

Ingredients

1 cup sugar
1 teaspoon cinnamon
1/8 teaspoon ground nutmeg
12 (8 inch) flour tortillas
vegetable oil (for frying)

Directions

Combine sugar, cinnamon and nutmeg in a large plastic bag, mixing well. Set aside.
Cut tortillas into 4’s. I cut half, then half again with a pizza cutter
Fry a few at a time in 1 inch of hot oil (375°F) until crisp and golden, turning once. (Or deep-fry in 375°F oil until golden.)
Drain on paper towels for about 30 seconds
While still warm, place a few at a time in sugar mixture in bag.
Shake gently to coat.
Store in airtight container.

Note: If you live some place as humid as Houston most likely your bunuelos will not be crispy the next day.

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Recipes

Jammin’ Jamaican Banana Bread

August 6, 2010 Nicole

This is a fun variation of a banana bread recipe. Banana definitely takes a back burner to the citrus flavors. The lime, lemon, and the rum, are the flavors that pop out. The brown sugared coconut on top complete this bread.

This is an excellent summer treat! Add a margarita and what more could you ask for?

Ingredients:

2 tablespoons unsalted butter, softened
2 tablespoons cream cheese
1 cup white sugar
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup banana, mashed and over ripe
1/2 cup milk
2 tablespoons dark rum (or rum flavoring)
1/2 teaspoon lime zest
2 teaspoons lime juice
1 teaspoon vanilla extract
1/4 cup pecans, chopped and toasted
1/4 cup flaked coconut

Glaze:

1/4 cup brown sugar
2 teaspoons unsalted butter
2 teaspoons lime juice
2 teaspoons dark rum (or rum flavoring)
2 tablespoons chopped toasted pecans
2 tablespoons flaked coconut

Directions:

1. Preheat oven to 350°F Lightly grease loaf pan.

2. Beat together 2 tablespoons of softened butter and cream cheese in a large bowl until fluffy. Slowly beat in sugar until well combined. Add the egg and mix well.

3. Sift together the flour, baking powder, baking soda, and salt in a separate bowl.

4. In a different bowl, mix together the bananas, milk, 2 tablespoons rum, lime zest, lime juice, and vanilla extract; stir well.

5. Pour 1/3 of the flour mixture into the butter and mix well. Mix in 1/2 of the mashed bananas. Continue with another 1/3 of the flour, followed by the remaining banana mixture, and finally the remaining flour. Fold in 1/4 cup pecans and 1/4 cup coconut flakes.

6. Pour the mixture into the loaf pan and bake until a toothpick inserted into the center comes out clean, about one hour. When finished, cool for 10 minutes in the pan, remove, and finish cooling on a wire rack.

7. After you take the banana bread out of the oven, prepare the topping by stirring together the brown sugar, remaining butter, lime juice, and 2 teaspoons of rum in a small saucepan over medium-high heat. Bring to a simmer stirring constantly; cook until the sugar has dissolved and the mixture is smooth, about one minute. Remove from heat, and stir in 2 tablespoons pecans, and 2 tablespoons coconut. Spoon this topping over the loaf while still warm. The topping will harden slightly when the loaf cools.

Recipes

Sweet Corn Cakes

August 5, 2010 Nicole

This is one of my husband’s favorite side dishes. It’s one of those recipes that have to be doubled because he loves it that much. It’s very good. The first time I had it was at a restaurant in Dallas called Don Pablo’s. This recipe is actually a copy of Chi Chi’s Sweet Corn Cakes.

I do not like Chi Chi’s, but I love their sweet corn cakes. I ate at one of their locations when I was visiting Baltimore, but I didn’t like it at all. I guess when you come from the land of Tex-Mex Chi Chi’s is nothing special.

Ingredients:

1/2 cup butter, softened
1/3 cup masa harina
1/4 cup water
1 1/2 cups frozen corn, thawed
1/4 cup cornmeal
1/3 cup sugar
2 tablespoons heavy cream
1/4 teaspoon salt
1/2 teaspoon baking powder

Directions:

1. Preheat oven to 350 degrees.

2. Blend butter in a medium bowl with an electric mixer until creamy.

3. Add the masa harina and water to the butter and beat until well combined.

4. Add defrosted corn into blender or food processor and with short pulses, coarsley chop the corn on low speed. It is important to leave several whole pieces of corn.

5. Stir the chopped corn into the butter and masa harina mixture. Add cornmeal to the mixture and combine.

6. In another medium bowl, mix together the sugar, cream, salt, and baking powder. When the ingredients are well blended, pour the mixture into the other bowl and stir everything together.

7. Pour corn batter into an ungreased “8×8” baking pan. Cover the pan with aluminum foil. Place this pan into a “9×13” pan filled 1/3 of the way up with hot water. Bake for 50-60 minutes or until the corn cake is cooked through. When the corn cake is done, remove the small pan from the larger pan and let sit for at least 10 minutes.

8. To serve, scoop out each portion with an ice cream scoop or rounded spoon.

Recipes

Chimichanga Casserole

July 27, 2010 Nicole

This recipe is easy, delicious, and budget friendly!! What more can you ask for? On those nights when you don’t have time to make a big dinner this is a recipe for you. This is also a great make a head freezer meal. My friend Michelle also uses it for OAMC (One a Month Cooking) It’s also very adaptable because you could add chicken, beef, beans… you name it. I love the versatility.

Ingredients:

1 package (2 1/2 pounds) frozen chimichangas (I use El Monterey)

1 cup milk

1 can (10 3/4 ounces) cream of mushroom soup

1-1/2 cups of shredded cheese

Directions:

Heat oven to 350 degrees

Coat a 13x9x2 baking dish with non-stick spray

Add chimichangas cutting to fit in a tight single layer (I bake them frozen but you can defrost them to cut and place the remainder of the bag in the pan)

In a medium size bowl, mix together milk, soup, and 1 cup of the cheese

Pour mixture evenly over the chicken and the burritos

Top with remaining 1/2 cup of cheese

Bake at 350 degrees for 30 mins (More or less depending on if you defrost them prior to baking)