Serves 6
2 Tbs vegetable oil
1 cup uncooked regular long grain rice
1 medium onion, chopped (1 cup)
2 1/2 cups water
1 1/2 tsp salt
3/4 tsp chili powder
1/8-tsp garlic powder
1 small green pepper, chopped (1/2 cup)
1 8-ounce can tomato sauce (not pasta sauce)
Heat oil in 10-inch skillet over medium heat.
Cook rice and onion in oil about 5 minutes, stirring frequently, until rice is golden brown and onion is tender.
Stir in remaining ingredients. Heat to boiling; reduce heat to low.
Cover and simmer about 30 minutes, stirring occasionally, until rice is tender.
Tuesday, July 1, 2008
Chicken Enchiladas
Serves 6
1 (16 oz) can tomatoes
1 (4 oz) can green chile peppers, rinsed and drained
1/2 tsp coriander seed
1/2 tsp salt
1 cup dairy sour cream
2 cups finely chopped cooked chicken or turkey
1 (3 oz) package cream cheese, softened
1/4 cup finely chopped onion
3/4 tsp salt
2 Tbs cooking oil
12 6-inch corn tortillas
1 cup shredded Monterey Jack cheese (4 oz)
Place undrained tomatoes, chile peppers, coriander seed, and the 1/2 tsp salt in blender container. Cover; blend till mixture is smooth. Add sour cream; cover and blend just till combined. Set aside.
Combine chicken or turkey, cream cheese, onion and 3/4 tsp salt.
In skillet heat cooking oil. Dip tortillas, one at a time, into hot oil for 10 seconds or just till limp. Drain on paper towels.
Spoon chicken mixture on tortillas; roll up. Place seam side down in 12 by 7 1/2 by 2 inch baking dish. Pour tomato mixture atop. Cover with foil; bake in 350°F oven about 30 minutes or until heated through. Remove foil; sprinkle with shredded cheese. Return to oven till cheese melts.
1 (16 oz) can tomatoes
1 (4 oz) can green chile peppers, rinsed and drained
1/2 tsp coriander seed
1/2 tsp salt
1 cup dairy sour cream
2 cups finely chopped cooked chicken or turkey
1 (3 oz) package cream cheese, softened
1/4 cup finely chopped onion
3/4 tsp salt
2 Tbs cooking oil
12 6-inch corn tortillas
1 cup shredded Monterey Jack cheese (4 oz)
Place undrained tomatoes, chile peppers, coriander seed, and the 1/2 tsp salt in blender container. Cover; blend till mixture is smooth. Add sour cream; cover and blend just till combined. Set aside.
Combine chicken or turkey, cream cheese, onion and 3/4 tsp salt.
In skillet heat cooking oil. Dip tortillas, one at a time, into hot oil for 10 seconds or just till limp. Drain on paper towels.
Spoon chicken mixture on tortillas; roll up. Place seam side down in 12 by 7 1/2 by 2 inch baking dish. Pour tomato mixture atop. Cover with foil; bake in 350°F oven about 30 minutes or until heated through. Remove foil; sprinkle with shredded cheese. Return to oven till cheese melts.
Gingersnap Cookies
Today is National Gingersnap Day . . .
3 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. cloves
2 tsp. ginger
1 1/2 cup butter
2 c. white sugar
2 eggs
1/2 c. molasses
Cream butter until fluffy. Gradually add sugar. Add eggs and molasses, add flour mixed with spices and soda.
Drop by teaspoon onto an ungreased baking sheet. Allow for spreading.
Bake 10 to 12 minutes at 350 degrees. Cool a minute or two before removing from baking sheet.
3 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. cloves
2 tsp. ginger
1 1/2 cup butter
2 c. white sugar
2 eggs
1/2 c. molasses
Cream butter until fluffy. Gradually add sugar. Add eggs and molasses, add flour mixed with spices and soda.
Drop by teaspoon onto an ungreased baking sheet. Allow for spreading.
Bake 10 to 12 minutes at 350 degrees. Cool a minute or two before removing from baking sheet.
Monday, June 30, 2008
Crab Cocktail Dip
by Tracey Seaman
From Every Day with Rachael Ray
August 2008
Spread 1 pound of softened cream cheese in a 5-by-9-inch baking dish.
Layer with 1 cup of cocktail sauce and 1 pound of lump crab meat.
Sprinkle chopped chives on top and serve with crackers.
August 2008
Spread 1 pound of softened cream cheese in a 5-by-9-inch baking dish.
Layer with 1 cup of cocktail sauce and 1 pound of lump crab meat.
Sprinkle chopped chives on top and serve with crackers.
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