tag:blogger.com,1999:blog-213772572024-03-13T05:42:13.881-05:00La Chelle's KitchenLaChelle’s Kitchenhttp://www.blogger.com/profile/03446106210769985711noreply@blogger.comBlogger114125tag:blogger.com,1999:blog-21377257.post-40229536326249073852022-02-28T18:48:00.002-06:002022-03-01T07:43:05.370-06:00Pozole Rojo / Pork and Hominy Stew<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhQg9J8E1ZlvsMrGfy6CNspK1dFv3yDhGfSq3cHnUfEvZmmWF068SYbJdm4hw4usaHvfOqhfglQbmx1e4L8XFfoiCLkhaUV4p499COHR6KmJ0oE3TyjHlobPvJ3urrEbCug4HO2C0I0ZnnwujgKTXIyGntIjtbhZSQtJocqRT7HNu7niNa4Sw=s3038" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3038" data-original-width="3022" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhQg9J8E1ZlvsMrGfy6CNspK1dFv3yDhGfSq3cHnUfEvZmmWF068SYbJdm4hw4usaHvfOqhfglQbmx1e4L8XFfoiCLkhaUV4p499COHR6KmJ0oE3TyjHlobPvJ3urrEbCug4HO2C0I0ZnnwujgKTXIyGntIjtbhZSQtJocqRT7HNu7niNa4Sw=s320" width="318" /></a></div><div><br /></div>4 dried chiles de arbol<p></p><p>4 or 5 dried ancho chiles</p><p>8 cloves garlic (3 smashed, 5 chopped)</p><p>3 lbs cubed pork butt (trim some of the excess fat)</p><p>2 teaspoons ground cumin</p><p>2 tablespoons vegetable oil</p><p>1 large onion, chopped</p><p>8 cups low-sodium chicken broth</p><p>1 bay leaf</p><p>1 large (6 lb 12 oz) can white hominy drained and rinsed</p><p>Garnishes:</p><p>shredded cabbage</p><p>thinly sliced radishes</p><p>diced onion</p><p>diced avocado</p><p>quartered limes</p><p>crushed tortilla chips</p><p>cilantro</p><p><br /></p><p>Rub the pork with the cumin and 1/2 teaspoon salt; set aside. </p><p>Break the stems off the dried chiles and shake out as many seeds as possible. Put chiles in a bowl and cover with boiling water; weigh down the chiles with another bowl or plate to keep them submerged and soak until soft, about 30 minutes. Transfer chiles and 1 1/2 cups of the soaking liquid to a blender. Add smashed garlic and blend until smooth. Strain through a fine mesh sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids.</p><p>Heat the oil in a dutch oven over medium heat. Add the chopped onion and cook for about 5 minutes. Add chopped garlic and cook 2 minutes. Remove onion and garlic,and set aside. Increase heat to medium high, add pork, sear until lightly browned on all sides, about 5 minutes. Add onion and garlic back to the pot.</p><p>Stir in 2 cups water, the chicken broth, oregano, bay leaf, 1/2 teaspoon salt and 3/4 cup to 1 cup of the chile sauce (more or less to your liking). Bring to a low boil, then reduce to a simmer. Partially cover and cook, stirring occasionally, for about 3 hours.</p><p>Stir in the hominy and continue to simmer, uncovered, until pork starts to fall apart, about 1 more hour. Add salt to taste if needed. </p><p>Serve with the assorted toppings and remaining chile sauce.</p><p><br /></p><p><br /></p>LaChelle’s Kitchenhttp://www.blogger.com/profile/03446106210769985711noreply@blogger.com0tag:blogger.com,1999:blog-21377257.post-44872946473564080522019-01-21T20:17:00.000-06:002019-01-21T20:26:56.537-06:00Beef Wellington<br />
<br />
Duxelles<br />
<br />
2 packs fresh white button mushrooms<br />
2 shallots roughly chopped<br />
4 cloves garlic roughly chopped<br />
2 sprigs fresh thyme leaves<br />
2 tablespoons butter<br />
2 tablespoons olive oil<br />
Salt and Pepper<br />
<br />
Beef<br />
<br />
2 lb beef tenderloin *<br />
Olive oil<br />
Salt and Pepper<br />
6-8 thin slices prosciutto<br />
5 sprigs of fresh Thyme leaves<br />
2 Tablespoons Dijon mustard<br />
Flour, for rolling out puff pastry<br />
1 pkg Puff pastry,thawed<br />
2 eggs, lightly beaten, for egg wash<br />
<br />
<br />
Green Peppercorn Sauce<br />
<br />
2 tablespoons olive oil<br />
2 shallots sliced<br />
2 cloves garlic, smashed<br />
3 sprigs fresh thyme leaves<br />
1 cup brandy<br />
2 cups beef stock<br />
2 cups cream<br />
2 tablespoons grainy mustard<br />
1/2 cup green peppercorns in brine, drained (can substitute with capers)<br />
<br />
Duxelles:<br />
Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large sauté pan and set to medium heat. Add mushroom mixture and sauté for 10 minutes or until most of the liquid has evaporated. Salt and Pepper to taste and set aside to cool.<br />
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Beef:<br />
Tie tenderloin in 3-4 places so it holds its shape. Drizzle with olive oil, season with salt and pepper. Sear all sides including the ends, in a hot skillet, about 2-3 minutes. Remove from heat, cut off twine and rub tenderloin all over with dijon mustard, set aside.<br />
Meanwhile set out the prosciutto on a sheet of plastic wrap (about 18 inches long), overlap (like shingles)prosciutto to form a rectangle big enough to wrap around the tenderloin. Using a rubber spatula spread duxelles all over prosciutto. Using the plastic wrap roll up beef tightly with duxelles covered prosciutto and twist the ends to seal it completely and hold it in a log shape. Refrigerate for at least 30 minutes.<br />
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Preheat oven to 425 degrees F.<br />
<br />
On a lightly floured surface, roll the puff pastry out to 1/4 inch thickness. Depending on the size of the sheets, you may need to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of pastry and wrap it over the beef, brushing with egg wash to seal, trim ends if necessary and fold ends under beef. Save trimmed ends of pastry for decorating top.<br />
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Brush pastry with egg wash, cut a couple slits in top of pastry using tip of sharp knife to vent, so steam can escape. Bake 40 minutes until golden brown and beef registers 125 degrees F with an instant read thermometer. Remove from oven and rest for 5-7 minutes before cutting into thick slices. Serve wth Green Peppercorn Sauce.<br />
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Sauce:<br />
Add olive oil to the pan after searing the beef. Add shallots, garlic, and thyme; sauté 2 minutes, turn off heat, add brandy and flambé using a long lighter (use extreme caution). After flame dies down, return to heat, add beef stock and reduce by about half. Strain out the solids, then add cream and mustard. Reduce by half again, then remove from heat and add peppercorns.<br />
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* I used a thick piece of sirloin (cut by the butcher) for my first go at this recipe. It turned out awesome! <br />
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<br />LaChelle’s Kitchenhttp://www.blogger.com/profile/03446106210769985711noreply@blogger.com0tag:blogger.com,1999:blog-21377257.post-66349131550829197352017-04-09T20:36:00.000-05:002017-04-09T20:36:21.484-05:00Pap and SauceTonight we had sausages with Pap and Sauce! Yum<br />
Pap<br />
<br />
2 1/2 cups corn meal<br />
4 cups water<br />
2 tsp salt<br />
2 1/2 T butter<br />
<br />
Bring water, salt and butter to a boil. Slowly add corn meal while stirring constantly, until smooth. Cover and simmer on low for 1 hr, stirring every 15 minutes. It will be stiff, add more water if you want it smoother.<br />
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Sauce:<br />
1 large onion diced<br />
2 cloves garlic minced<br />
2 cans diced tomatoes<br />
1-2 T Worcestershire sauce<br />
1 T sugar<br />
salt and pepper<br />
<br />
Saute onion, garlic.Add tomatoes Worcestershire sauce, sugar and salt and pepper,<br />
Simmer covered for 1 1/2 -2 hrs, stirring occasionally.<br />
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LaChelle’s Kitchenhttp://www.blogger.com/profile/03446106210769985711noreply@blogger.com0tag:blogger.com,1999:blog-21377257.post-67422668690400991972016-02-29T18:26:00.002-06:002016-02-29T18:42:04.919-06:00Three Cheese Meatball Penne<div class="separator" style="clear: both; text-align: center;">
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<br />
Saw this in a magazine, it's a winner!<br />
<br />
(original recipe calls for Mostaccioli, but I used Penne, because it's all I could find... same shape just has ridges rather than smooth)<br />
<br />
1 16 oz. box of penne pasta<br />
2 large eggs, lightly beaten<br />
1 15 oz. carton part skim ricotta cheese<br />
1 lb. ground beef<br />
1 medium onion chopped<br />
1 Tbsp. brown sugar<br />
1 Tbsp. Italian seasoning<br />
1 tsp. garlic powder<br />
1/4 tsp. black pepper<br />
2 jars (24 oz. each) pasta sauce with meat<br />
1/2 cup grated Romano cheese<br />
1 pkg. (12 oz.) frozen fully cooked meatballs, thawed<br />
3/4 cup shaved Parmesan cheese<br />
minced fresh parsley<br />
<br />
Preheat oven to 350F, cook pasta according to package directions for al dente; drain. Meanwhile, in a small bowl, mix eggs and ricotta cheese.<br />
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In a 6 quart pan, brown beef and onion, breaking up in to crumbles, drain. Stir in brown sugar and seasonings. Add pasta sauce and penne; toss to combine.<br />
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Transfer half of the pasta mixture to a greased 13x9 baking dish. Layer with ricotta mixture and then the remaining pasta mixture; sprinkle with Romano cheese. Top with meatballs and Parmesan cheese. <br />
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Bake, uncovered 35-40 minutes or until heated through, top with parsley.<br />
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<br />LaChelle’s Kitchenhttp://www.blogger.com/profile/03446106210769985711noreply@blogger.com0tag:blogger.com,1999:blog-21377257.post-42715817356875597102015-12-06T13:19:00.001-06:002015-12-06T13:19:31.168-06:00Easy Supreme Jalapeno Poppers<br />
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<div>
10-12 Jalapenos (halved and seeded)</div>
<div>
1 pkg cream cheese, softened </div>
<div>
1/2 cup shredded cheddar cheese</div>
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1 T red onion, finely chopped</div>
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1 pkg precooked bacon</div>
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Mix together cream cheese, cheese and onion with a fork until evenly blended together. </div>
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Fill halved Jalapeno's with cheese mixture, then top with precooked bacon, that has been broken in half, or thirds to fit on top of each pepper. </div>
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Bake in preheated oven @ 350 for 15-20 minutes. </div>
LaChelle’s Kitchenhttp://www.blogger.com/profile/03446106210769985711noreply@blogger.com0tag:blogger.com,1999:blog-21377257.post-42245127840702859162015-07-26T13:06:00.000-05:002015-07-26T13:06:23.754-05:00Generally I am not that big of a fan of banana cake, but this one is really, really good!<br />
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<a href="http://3.bp.blogspot.com/-PIcEJhEHTS0/VbUbQ-dSVjI/AAAAAAAAFUQ/bTiufAFuRNM/s1600/IMG_5956.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="http://3.bp.blogspot.com/-PIcEJhEHTS0/VbUbQ-dSVjI/AAAAAAAAFUQ/bTiufAFuRNM/s200/IMG_5956.JPG" width="150" /></a><br />
<br />
Banana Cake<br />
<br />
3/4 cup butter<br />
2 1/8 cups white sugar<br />
3 eggs<br />
2 teaspoons vanilla extract<br />
3 cups all-purpose flour<br />
1 1/2 teaspoons baking soda<br />
1/4 teaspoon salt<br />
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1 teaspoons lemon juice<br />
4 mashed very ripe bananas <br />
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Preheat oven to 275 degrees F. Grease 9 X 13 pan with spray canola oil.<br />
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Mix together flour, baking soda and salt, set aside.<br />
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Mash bananas with 1 teaspoon lemon juice, set aside.<br />
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In a large bowl beat together butter and sugar until light and fluffy. Add eggs (one at a time), and vanilla, until well blended. Alternately add flour mixture and buttermilk to sugar mixture, blend well after each addition. Pour into prepared pan and bake for 1 hour or until inserted toothpick in center of cake comes out clean. The cake takes about 1 hr. 15 min. in my oven, yours may be different. Immediately place cake in freezer for 45 min to cool. Frost and enjoy! <br />
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Frosting:<br />
1/2 cup butter, softened<br />
1 (8 ounce) package cream cheese,<br />
softened<br />
3 1/2 cups powdered sugar<br />
1 1/2 teaspoon vanilla extract<br />
<br />
Beat together butter and cream cheese, add powdered sugar a little at a time, vanilla, mix until smooth and creamy.<br />
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<br />LaChelle’s Kitchenhttp://www.blogger.com/profile/03446106210769985711noreply@blogger.com0tag:blogger.com,1999:blog-21377257.post-8617869754354457572015-06-30T16:31:00.001-05:002015-06-30T16:31:44.796-05:00Swiss Steak<div class="separator" style="clear: both; text-align: center;">
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<br />
2 lbs round steak<br />
1 teaspoon salt<br />
1/2 teaspoon black pepper<br />
1/2 cup all purpose flour<br />
1/4 cup extra virgin olive oil<br />
1 large onion sliced thin<br />
2-3 cloves garlic minced<br />
1 green pepper chopped<br />
1 rounded tablespoon tomato paste<br />
1 14.5 oz canned diced tomatoes<br />
1 teaspoon paprika<br />
1 teaspoon dried oregano<br />
1 tablespoon Worcestershire sauce<br />
1 1/2 cups beef broth<br />
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<br />
Directions<br />
Trim off any excess fat on steak. Season both sides of meat with salt and pepper. Dredge both sides of meat in flour. Add enough oil to cover bottom of a dutch oven over medium high heat. When the oil begins to sizzle a bit, add steaks to pan and brown on both sides. You may need to do a couple of batches so you don't over crowd the meat. Remove steaks from pot and set aside. Add onions, green pepper and garlic to the pot, saute for 2-3 minutes. Add tomato paste, and mix to combine. Then add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth, stir to combine. Return the meat to the pot, pressing it into the sauce. Cover and place in 325 F oven for 1 1/2 to 2 hours or until meat is tender and falling apart. <br />
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Serve over rice, mashed potatoes, or egg noodles.<br />
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<br />LaChelle’s Kitchenhttp://www.blogger.com/profile/03446106210769985711noreply@blogger.com0tag:blogger.com,1999:blog-21377257.post-84115907752840641402014-11-24T16:14:00.001-06:002014-11-24T16:14:26.747-06:00Pumpkin FlanSaw this on TV last week. It sounded so good and perfect for this time of year. My ingredients are slightly different, mostly because I didn't use fat free milks.<br />
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While I have never made Flan before and my attempts at custard on the stove leave little to be desired, this is baked, so I decided to give it a try. I'm pleased with the outcome :-)<br />
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<div>
Pumpkin Flan</div>
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<div>
1 cup sugar</div>
<div>
4 eggs</div>
<div>
1 can evaporated milk</div>
<div>
1 can sweetened condensed milk<br />
1/2 can pure pumpkin</div>
<div>
1 teaspoon vanilla</div>
<div>
1/4 teaspoon ground cinnamon</div>
<div>
1/8 teaspoon fresh grated nutmeg</div>
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<div>
Caramelize*sugar in medium sauce pan and pour into Flan pan, I used a glass deep dish pie pan. Place pan inside a larger pan and fill that pan with water to about 1/4 inch. </div>
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Mix the rest of the ingredients in a blender. Pour over caramelized sugar and bake at 325 for 1 hour. <br />
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Cool completely. Loosen flan from sides of pan, place a plate on top and flip over, flan will easily fall on plate. Cut into slices and enjoy! </div>
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*I heated 1 cup sugar over medium heat until sugar was melted and a nice copper color, stirring occasionally with a wooden spoon... About 4 minutes.<br />
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LaChelle’s Kitchenhttp://www.blogger.com/profile/03446106210769985711noreply@blogger.com0tag:blogger.com,1999:blog-21377257.post-71927017960744081502014-05-07T17:21:00.000-05:002014-05-07T17:26:09.585-05:00Oxtail Stew<div class="separator" style="clear: both; text-align: center;">
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<br />
2 1/2 lbs Oxtails<br />
2 tablespoons olive oil<br />
2 onions, chopped<br />
3-4 carrots, sliced<br />
3-4 parsnips, sliced<br />
2 potatoes sliced<br />
2 stalks celery, sliced<br />
4 cloves, chopped<br />
3 sprigs of thyme<br />
1 bay leaf<br />
1 bottle of red wine, I use Cabernet<br />
2 cups beef broth<br />
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<br />
Salt and pepper oxtails, brown in olive oil on all sides, remove from pan and set aside<br />
Saute onions until golden brown, add garlic, carrots, parsnips, potatoes and celery, cook for a few more minutes.<br />
Add beef broth, simmer for a few minutes, pour in all of the wine ( I keep a small glass for myself, shhhh) add oxtails, thyme and bay leaf. <br />
Simmer for 2-2 1/2 hrs. <br />
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Serve over brown rice.<br />
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Yum!<br />
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<br />LaChelle’s Kitchenhttp://www.blogger.com/profile/03446106210769985711noreply@blogger.com0tag:blogger.com,1999:blog-21377257.post-41353176400891289322014-01-05T18:19:00.000-06:002014-01-05T18:27:47.447-06:00Chicken and Dumplings<div class="separator" style="clear: both; text-align: center;">
I had left over canned biscuits from Christmas, so thought I would use them in place of homemade.... works pretty good!</div>
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1 onion, chopped<br />
3 carrots, chopped<br />
2 stalks celery, chopped<br />
1/2 cup peas<br />
1/2 tsp. thyme leaves<br />
1/4 tsp tumeric<br />
1/8 tsp pepper<br />
3 Tbls. olive oil<br />
8 cups chicken broth<br />
1/2 cup half and half<br />
1 rotisserie chicken, removed from bones and cut up<br />
1 pkg canned refrigerated biscuits<br />
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Saute onion in olive oil just until soft, add carrots, celery, peas, thyme and turmeric, continue to saute for a few minutes, add chicken broth. Simmer for 20 minutes, add chicken, continue simmering for 5-10 minutes. Pour in half and half. Cut biscuits into 1/4's, drop into simmering chicken, loosely cover and simmer for 15-20 min.<br />
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Ladle up and enjoy!<br />
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<br />LaChelle’s Kitchenhttp://www.blogger.com/profile/03446106210769985711noreply@blogger.com0tag:blogger.com,1999:blog-21377257.post-32459319894918128802014-01-05T09:34:00.000-06:002014-01-05T09:36:01.809-06:00Chicken Enchiladas<div class="separator" style="clear: both; text-align: center;">
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<br />
1 rotisserie chicken<br />
1 onion, chopped<br />
2 cups Jack cheese, shredded<br />
10 fajita size flour tortillas<br />
1/4 butter<br />
1/4 flour<br />
2 cups chicken broth<br />
1/4 tsp cumin<br />
1 small can chopped green chilies<br />
1 cup sour cream<br />
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Preheat oven to 350.<br />
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Pull chicken off bones, and shred with two forks or cut up with kitchen scissors, then set aside.<br />
Saute onion until soft, add to chicken and toss with 1 cup Jack cheese.<br />
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Evenly divide chicken mixture on tortillas, roll up, lay seam side down in a 13x9 pan .<br />
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Make a roux -Melt butter in a saucepan, add flour cook for 2-3 minutes constantly stirring.<br />
Slowly whisk in chicken broth, bring to a boil, reduce heat, add cumin and green chilies, then simmer for a few minutes. Remove from heat; stir in sour cream. Pour sauce over the enchiladas and sprinkle remaining cheese over all.<br />
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*Bake at 350 for 20 minutes, then place under broiler for just 3 minutes. <br />
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Serve with Spanish rice, guacamole etc...<br />
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Yum!<br />
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*at this point you can cover with foil and freeze if you wish, or refrigerate for a few hours until ready to bake later in the day.<br />
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<br />LaChelle’s Kitchenhttp://www.blogger.com/profile/03446106210769985711noreply@blogger.com0tag:blogger.com,1999:blog-21377257.post-90079458492902500272013-08-07T19:45:00.001-05:002013-08-07T19:45:22.421-05:00Cucumber, Tomato and Onion Salad<div>
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Enjoying some of the fruits of generous nieghbors. Love living in a place where folks share : )<br />
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1 large cucumber chopped</div>
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1 large tomato chopped</div>
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1 small onion chopped</div>
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1 Tablespoon red wine vinegar</div>
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1 Tablespoon extra virgin olive oil </div>
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salt and pepper</div>
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Toss toss together and Enjoy! </div>
LaChelle’s Kitchenhttp://www.blogger.com/profile/03446106210769985711noreply@blogger.com0tag:blogger.com,1999:blog-21377257.post-7392275754025930502013-05-28T21:02:00.000-05:002013-05-28T21:14:55.301-05:00Chicken Breast With White Wine Sauce4 Chicken breasts<br />
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2 Tablespoons butter</div>
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2 Cloves garlic, chopped</div>
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1/2 Cup white wine ( I used Chardonnay)</div>
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1 cup whipping cream</div>
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Place chicken breasts on a cutting board and cover with plastic wrap, then flatten chicken slightly with the flat side of a meat tenderizer. Melt butter in frying pan over medium high heat, add chopped garlic then chicken breasts; fry 5 minutes each side or until no longer pink. Remove chicken from pan, and deglaze with white wine and reduce by half, then add whipping cream and simmer till slightly thickened. Place chicken back in pan and simmer for a few minutes turning chicken to coat. </div>
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Serve with wild rice mix, spoon some sauce over all, and top with a few capers. </div>
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LaChelle’s Kitchenhttp://www.blogger.com/profile/03446106210769985711noreply@blogger.com0tag:blogger.com,1999:blog-21377257.post-44610341717957638242012-09-05T19:51:00.000-05:002012-09-05T19:59:17.382-05:00Rainbow Chard<br />
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Tried a new side dish tonight.... We liked it : ) something different, pretty and healthy too.<br />
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2 bunches Rainbow Chard<br />
3-4 cloves garlic<br />
3 Tablespoons olive oil<br />
salt and pepper<br />
1or 2 Tablespoons lemon juice<br />
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slice the stems of the chard in 1/4 inch slices, set aside. Cut the chard bunches into 1/4 inch ribbons, set aside. Saute sliced stems in olive oil about 3 minutes, add chopped garlic and saute another minute. Add Chard ribbons and continue to saute stirring occasionally to cook through, about 3-5 minutes. Squeeze lemon juice over all, toss and serve. LaChelle’s Kitchenhttp://www.blogger.com/profile/03446106210769985711noreply@blogger.com1tag:blogger.com,1999:blog-21377257.post-83465945548894505912012-04-26T14:47:00.001-05:002012-04-26T14:52:27.867-05:00Simple Tilapia<div class="separator" style="clear: both; text-align: center;">
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Tilapia Fillets<br />
1/2 stick butter<br />
3-4 cloves garlic, chopped<br />
salt and pepper<br />
fresh parsley, chopped<br />
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Melt butter in non-stick frying pan add chopped garlic, over medium heat saute Tilapia Fillets for 2-3 minutes a side just until flaky, don't over cook.<br />
Sprinkle with fresh parsley.<br />
Serve with lemon wedges.
Enjoy!LaChelle’s Kitchenhttp://www.blogger.com/profile/03446106210769985711noreply@blogger.com0tag:blogger.com,1999:blog-21377257.post-78770894342285122832012-01-10T17:51:00.002-06:002012-01-10T18:10:40.924-06:00Grape Salad<a href="http://2.bp.blogspot.com/-T6YVKL8siJU/TwzTbnotBiI/AAAAAAAAAqA/jGevm8OwYH4/s1600/grapes.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://2.bp.blogspot.com/-T6YVKL8siJU/TwzTbnotBiI/AAAAAAAAAqA/jGevm8OwYH4/s320/grapes.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5696160100166469154" /></a><br />Ridiculously easy! <br /><br />3-4 cups red grapes<br />1/2 pkg cream cheese<br />1 can sweetened condensed milk<br />1/2 cup chopped pecans (optional)<br /><br />Place grapes in a medium bowl, set aside.<br />In a small bowl blend together cream cheese and condensed milk until smooth. <br />Pour over grapes and sprinkle with pecans, gently mix. Refrigerate for 1 hr.LaChelle’s Kitchenhttp://www.blogger.com/profile/03446106210769985711noreply@blogger.com0tag:blogger.com,1999:blog-21377257.post-30713968775177522602011-12-20T20:11:00.004-06:002011-12-20T20:32:28.283-06:00Sausage Rolls<a href="http://4.bp.blogspot.com/-ax3diUtIyzY/TvFEMbqHjgI/AAAAAAAAAp0/PL791qtFhtA/s1600/IMG_1113.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/-ax3diUtIyzY/TvFEMbqHjgI/AAAAAAAAAp0/PL791qtFhtA/s320/IMG_1113.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5688402784719179266" /></a><br /><br />Super simple,<br />These are tasty little treats, especially with a cold beer!<br />My husband likes to sprinkle Worcestershire sauce on them before he pops them in his mouth. <br /><br />2 16oz pkgs Jimmy Dean premium pork sausage (1 sage, 1 reg)<br />2 pkgs puff pastry<br />Dijon mustard<br />1 egg (beaten)<br /><br /><br />Mix together sausage, separate into 24 equal portions.<br /><br />lay flat thawed puff pastry, cut down the seam lines and then in half to make 24 equal pieces.<br /><br />brush puff pastry with a good Dijon mustard, roll with your palms each sausage portion into a log to the length of pastry dough. Roll dough around each log. Cut in half. Pinch the ends and tuck under to the seam, lay seam side down on baking sheet lined with parchment paper. Brush with beaten egg. <br /><br />Bake at 400 for 20-23 min. until golden brown <br />cool on rack.<br />These freeze well unbaked or baked too.<br /><br />This recipe can easily be cut in half. I make a big batch and freeze them to have on hand.LaChelle’s Kitchenhttp://www.blogger.com/profile/03446106210769985711noreply@blogger.com0tag:blogger.com,1999:blog-21377257.post-29768521055531588722011-12-18T15:07:00.008-06:002012-01-01T09:23:29.697-06:00Peppermint Bark<a href="http://4.bp.blogspot.com/-DdJ1oac97ws/Tu-o7_vfhWI/AAAAAAAAApo/3JMBDnhsNuM/s1600/IMG_1097.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/-DdJ1oac97ws/Tu-o7_vfhWI/AAAAAAAAApo/3JMBDnhsNuM/s320/IMG_1097.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5687950603068605794" /></a><br />*2 11 oz bags of Ghirardelli semi sweet chocolate chips<br />3 11 oz bags of Ghirardelli white chocolate chips<br />Pkg of 24 Red and green striped candy canes (broken into small pieces)<br /><br /><br />*Melt semi sweet chocolate chips in a double boiler and pour onto a foil covered cookie sheet spread evenly. Refrigerate to cool about 20-25 minutes.<br /><br />While chocolate is cooling:<br />place unwrapped candy canes in a plastic bag and smash with rolling pin to break into small pieces.<br /><br />Melt white chocolate in a double boiler. Mix candy pieces in melted white chocolate then pour over semi sweet chocolate and spread evenly. Cool in refrigerator for about 25 min or until set. Cut or break into bite size pieces. <br /><br />*Optional<br /><br />Tip: I had a bit of trouble with the bottom layer of chocolate separating from the top layer when breaking it into pieces... next time I might just skip the dark chocolate and go with just the white.LaChelle’s Kitchenhttp://www.blogger.com/profile/03446106210769985711noreply@blogger.com0tag:blogger.com,1999:blog-21377257.post-47527211364984933092011-11-21T07:35:00.010-06:002011-11-21T08:18:36.153-06:00Lekker (delicious) Bobotie Recipe<a href="http://2.bp.blogspot.com/-iZEcz77mkMY/TspcvFol--I/AAAAAAAAApY/CXprbhNFlkk/s1600/IMG_1057.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/-iZEcz77mkMY/TspcvFol--I/AAAAAAAAApY/CXprbhNFlkk/s320/IMG_1057.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5677452244289977314" /></a><br /><div><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Bobotie</span> is a South African dish that has many versions, this is an excellent one and oh so tasty, so here is another and a Keeper!</div><div><br /></div><div>1 1/2 lbs. ground beef</div><div>2 large onions, chopped</div><div>1 14 oz can diced tomatoes, drained</div><div>1 teaspoon brown sugar</div><div>1 teaspoon turmeric</div><div>1 teaspoon salt</div><div>3/4 teaspoon black pepper</div><div>2 Tablespoons chutney</div><div>1 Tablespoon lemon juice </div><div>1 Tablespoon apricot jam</div><div>1 Tablespoons Worcestershire sauce</div><div>1 1/2 bananas, sliced</div><div>1 Tablespoon curry powder</div><div>2 slices bread (white or wheat), soaked in water, then squeeze out the water before adding to mixture. </div><div><br /></div><div>Brown ground beef, remove from pan and set aside. Leave a little oil in pan and brown onions. Return meat to pan with onions, add tomatoes, simmer for 5 minutes or so, add, brown sugar, turmeric, salt, pepper, chutney, lemon juice, apricot jam, Worcestershire sauce and bananas. Simmer for 15 minutes. Add curry powder and bread mix well and continue to simmer for about 5 minutes. Spoon mixture into greased 8 x 11 baking pan, top with custard topping below. </div><div><br /></div><div>Custard topping:</div><div>2 cups milk </div><div>1/2 teaspoon salt</div><div>1/4 teaspoon ground nutmeg</div><div>3 large eggs</div><div>1 Tablespoon brandy</div><div>1/2 teaspoon black pepper</div><div>3 bay leaves</div><div><br /></div><div>Stick bay leaves in meat mixture:</div><div>Whisk together all left over ingredients, pour slowly over top of meat mixture. </div><div><br /></div><div>Bake 50-60 minutes.</div><div><br /></div>LaChelle’s Kitchenhttp://www.blogger.com/profile/03446106210769985711noreply@blogger.com0tag:blogger.com,1999:blog-21377257.post-66428138401552963432011-11-04T05:57:00.007-05:002011-11-04T06:27:41.259-05:00Pork Chops in Mustard Cream Sauce<a href="http://2.bp.blogspot.com/-ZRE0IHni6Hw/TrPIWS43PRI/AAAAAAAAAog/5D9p-WgxrjE/s1600/IMG_1028.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/-ZRE0IHni6Hw/TrPIWS43PRI/AAAAAAAAAog/5D9p-WgxrjE/s320/IMG_1028.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5671096641142603026" /></a><br />2 Tablespoons olive oil<div>1 Large onion sliced<br /><div>4-5 Pork Chops (bone in)<div><div>4-Tablespoons brandy or bourbon</div><div>2 Tablespoons Dijon stone ground mustard (or any mustard you like)</div><div>1/2 Pint whipping cream (here again you can add more or less as you like)</div><div><br /></div><div>Saute onion in olive oil until golden brown (or as desired), remove from pan and set aside.</div><div>Fry pork chops until cooked through, remove from pan and set aside.</div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">deglaze</span></span> pan with** brandy or bourbon, add mustard and cook for about a minute, then add whipping cream and simmer till it begins to thicken, remove from heat. </div><div><br /></div><div>To serve:</div><div>Top pork chops with onions and pour the sauce over all, enjoy! </div><div><br /></div><div>These go nicely with a baked sweet potato, a spoonful of shoestring beets on the side and a tossed salad. </div><div><br /></div><div>**be careful when <span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">deglazing</span></span> pan not to splash brandy or bourbon over the sides of the pan, it will ignite! I know because... well trust me I know :-)</div><div><br /></div><div><br /></div><div><br /></div><div><div><br /></div></div></div></div></div>LaChelle’s Kitchenhttp://www.blogger.com/profile/03446106210769985711noreply@blogger.com1tag:blogger.com,1999:blog-21377257.post-76625369290722476012011-10-14T18:00:00.006-05:002011-10-14T18:41:13.645-05:00Chicken Pot Pie<div><br /></div><a href="http://1.bp.blogspot.com/-jdH7LRxtVTM/Tpi_h15nRnI/AAAAAAAAAoM/S99RZSO2x5I/s1600/IMG_0947.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/-jdH7LRxtVTM/Tpi_h15nRnI/AAAAAAAAAoM/S99RZSO2x5I/s320/IMG_0947.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5663487119543715442" /></a>1/3 cup butter<div>1/3 cup flour</div><div>1/2 cup chopped onion</div><div>1/4 teaspoon poultry seasoning</div><div>dash nutmeg</div><div>1/2 teaspoon salt</div><div>1/4 teaspoon pepper</div><div>1 3/4 cups chicken broth</div><div>2/3 milk</div><div>3 1/2 cups cooked cut up chicken</div><div>2-chopped carrots, cooked</div><div>1 cup frozen peas, thawed</div><div><br /></div><div>2 refrigerated ready made pastry crusts (like Pillsbury)</div><div><br /></div><div>In a saucepan melt butter over medium heat . Stir in flour, onion, seasoning, salt and pepper. </div><div>Cook stirring constantly until mixture is bubbly. Stir in broth and milk. Stirring constantly heat to boiling; boil for about a minute. Stir in chicken, carrots and peas. </div><div><br /></div><div>Preheat oven to 425 f</div><div><br /></div><div>Fit 1 pie crust in a 2 qt <span class="blsp-spelling-error" id="SPELLING_ERROR_0">ungreased</span> casserole dish. Pour chicken mixture in pastry lined dish. Top with 2<span class="blsp-spelling-error" id="SPELLING_ERROR_1">nd</span> pie crust, turn edges of pastry under and seal. </div><div><br /></div><div>Bake for 30-35 minutes. </div><div><br /></div><div><br /></div><div><br /></div><div><a href="http://2.bp.blogspot.com/-p06i3kDDTko/Tpi_L_6AcQI/AAAAAAAAAn0/0QgOYdm92ug/s1600/IMG_0982.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/-p06i3kDDTko/Tpi_L_6AcQI/AAAAAAAAAn0/0QgOYdm92ug/s320/IMG_0982.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5663486744272597250" /></a><br /></div>LaChelle’s Kitchenhttp://www.blogger.com/profile/03446106210769985711noreply@blogger.com0tag:blogger.com,1999:blog-21377257.post-7167907342307832622011-08-04T15:33:00.013-05:002011-08-05T09:48:23.496-05:00Tipsy Tart<div>Another awesome South African dessert! Of course it adds no inches to the waistline....It's very easy to make and so delicious. We like it with custard and whipped cream, but I think next time we will try a scoop of cinnamon (or vanilla) ice cream!</div><div><br /></div><a href="http://4.bp.blogspot.com/-Z-pLC_8ATPw/TjwCYbiUk3I/AAAAAAAAAnk/o8fkPQjxT3U/s1600/IMG_0865.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/-Z-pLC_8ATPw/TjwCYbiUk3I/AAAAAAAAAnk/o8fkPQjxT3U/s320/IMG_0865.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5637383452292846450" /></a><br /><div><br /></div><div>8 oz pkg chopped dates, divide in half<br /><div>1 teaspoon baking soda</div><div>1 cup boiling water</div><div>1/2 cup butter, softened</div><div>1 cup sugar</div><div>2 eggs </div><div>2 cups flour</div><div>1 teaspoon baking powder</div><div>1/2 tsp salt</div><div>1 cup pecans or walnuts chopped (optional)</div><div><br /></div><div>Syrup</div><div> 1 cup sugar</div><div>1 Tablespoon butter</div><div>1/2 cup w<span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">ater</span></span></div><div>1 tsp. vanilla</div><div>pinch salt</div><div>1/2 cup brandy</div><div><br /></div><div>Bring water and 1/2 of the dates to a boil in small saucepan, remove from heat, stir in baking soda- set aside.</div><div><br /></div><div>Cream butter and sugar, add eggs one at a time,</div><div>add flour, baking powder, and salt, mix well.</div><div>stir in date mixture, add other half of dates and nuts if using. </div><div><br /></div><div>Pour into 8 x 11 greased baking pan</div><div><br /></div><div>Bake at 350 for 40 Minutes or until toothpick comes out clean.</div><div> </div><div>Meanwhile prepare syrup:</div><div><br /></div><div>Boil sugar, butter, water approx. 5 min. Remove from heat and add vanilla, salt and brandy. </div><div><br /></div><div>Remove baking pan from oven; immediately carefully pour hot syrup over all. </div><div><br /></div><div>Serve warm with fresh whipped cream, Ice cream or Custard. <span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">MMMMMM</span></span></div></div>LaChelle’s Kitchenhttp://www.blogger.com/profile/03446106210769985711noreply@blogger.com0tag:blogger.com,1999:blog-21377257.post-32821392743399079122011-08-02T20:59:00.003-05:002011-08-02T21:07:33.922-05:00Tomato, Mozzarella, Basil Salad<a href="http://1.bp.blogspot.com/-egsImSfds3M/TjitTJ52JgI/AAAAAAAAAnM/egaOaJL_HvM/s1600/IMG_0859.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/-egsImSfds3M/TjitTJ52JgI/AAAAAAAAAnM/egaOaJL_HvM/s320/IMG_0859.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5636445478241838594" /></a><br /><div>Perfect hot weather snack or salad with dinner.</div><div><br /></div>Tomato, sliced<div>Fresh Mozzarella cheese, sliced </div><div>Fresh Basil leaves</div><div>Olive Oil</div><div>Salt and Pepper</div><div><br /></div><div>Slice tomato and cheese into 1/8 - 1/4 inch slices. </div><div>Lay cheese on top of tomato, top with basil leaves, drizzle with olive oil and sprinkle with salt and pepper. </div><div><br /></div>LaChelle’s Kitchenhttp://www.blogger.com/profile/03446106210769985711noreply@blogger.com1tag:blogger.com,1999:blog-21377257.post-27957105520757329742011-08-02T20:23:00.003-05:002011-08-02T20:56:51.310-05:00Trifle<a href="http://2.bp.blogspot.com/-i__RjvyhKAk/TjipZi5F9iI/AAAAAAAAAnE/OjTadw3d_7E/s1600/IMG_0854.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/-i__RjvyhKAk/TjipZi5F9iI/AAAAAAAAAnE/OjTadw3d_7E/s320/IMG_0854.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5636441189982271010" /></a><br />7 oz pkg Lady Fingers<div>1/2 cup strong brewed coffee, divided</div><div>5 cups fresh strawberries, sliced ( reserve 2-3 for garnish)</div><div>8 oz cream cheese softened</div><div>1 reg pkg instant vanilla pudding mix</div><div>1 1/4 cup cold milk</div><div>1 cup whipping cream, whipped</div><div>3 oz good quality dark chocolate*** curls </div><div><br /></div><div>Slice strawberries and set aside.</div><div><br /></div><div>Add milk to dry pudding mix and beat for approx. 2 minutes, blend in 2 tablespoons coffee to the pudding, add to softened cream cheese, blend well. Set aside.</div><div><br /></div><div>break lady fingers in half, dip in brewed coffee, cover bottom of trifle bowl with half the lady fingers. Top with half the sliced strawberries, chocolate curls, pudding mixture and whipped cream, repeat. Garnish with strawberries and chocolate curls. </div><div><br /></div><div>Refrigerate for at least 4 hours or overnight. </div><div><br /></div><div>*** run a vegetable peeler along the edge of the chocolate bar to make chocolate curls</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>LaChelle’s Kitchenhttp://www.blogger.com/profile/03446106210769985711noreply@blogger.com0tag:blogger.com,1999:blog-21377257.post-74144991431033359162011-03-22T21:17:00.005-05:002011-03-22T21:31:05.418-05:00Mexican Mac and Cheese<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-9tJQP8ab-oU/TYlawOYH4YI/AAAAAAAAAl4/ErMxIBfoOSo/s1600/IMG_0397.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-9tJQP8ab-oU/TYlawOYH4YI/AAAAAAAAAl4/ErMxIBfoOSo/s320/IMG_0397.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5587096597269307778" /></a><br /><br /><div><br /></div><div>Found this recipe in a Better Homes and Gardens magazine. Everyone here liked it!<br /><div><br /></div><div><div>Ingredients:</div><div>12 oz. dried mostaccioli or rigatoni pasta (3 cups)</div><div>1 lb. bulk pork sausage</div><div>1 cup chopped onion</div><div>1 16-oz. jar green medium-hot salsa </div><div>2 8-oz. pkg. shredded Monterey Jack cheese (4 cups)</div><div><br /></div><div>Tomato wedges, sliced jalapeño peppers, and chopped fresh cilantro</div><div>Extra Salsa (optional)</div><div><br /></div><div>Directions:</div><div>1. Preheat oven to 350 degrees F. Lightly grease 3-quart rectangular baking dish; set aside. Cook pasta according to package directions. Drain; set aside.</div><div><br /></div><div>2. Meanwhile, in large skillet cook sausage and onion until meat is browned and onion is tender. Drain fat, Return sausage and onion to skillet. Stir in green salsa.</div><div><br /></div><div>3. In prepared baking dish layer half of the cooked pasta, half the sausage mixture, and half the cheese. Repeat layers.</div><div><br /></div><div>4. Bake, uncovered, for 35 minutes or until bubbly. Let stand 10 minutes. Top with tomato, jalapeño, and cilantro. If desired, serve with additional salsa. </div><div><br /></div><div>Makes 12 servings.</div></div></div><div><br /></div><div>* Maybe use a mild green salsa if you have little ones around, Ethan enjoyed it but thought the meat mixture was a bit spicy. The adults enjoyed the medium : )</div>LaChelle’s Kitchenhttp://www.blogger.com/profile/03446106210769985711noreply@blogger.com0