Kate's 3 Go-to Meals Tag Response

Okay, here are three of my go-to meals. I realized that I have only put one of them up as a separate post so most of this is new.

1) The Mexican Meat-zza. I love this and I'd rather have it than plain tacos.

2) Some kind of burger with something other than red meat. Here are three varieties

Black Bean Burger: (Makes 8 patties)

1/2 cups prepared salsa

1 jalapeno (optional--sometimes Max and I just put jarred jalapenos on our burgers so it's not too spicy for the kids)

2 15-oz cans black beans, rinsed and drained

1 8.5-oz corn muffin mix (I use Jiffy)

2 1/2 and then 1/2 tsp chili powder

2 Tbsp. olive oil

1/2 cup sour cream

1 tsp chili powder

In colander, drain salsa (just let it sit in the sink for a minute). Seed and finely chop half of jalapeno; thinly slice remaining half (if you're using it). In large bowl, mash beans with vegetable masher or fork. Stir in muffin mix, drained salsa, 2 1/2 tsp of chili powder. Shape into 8 patties. In 12-inch skillet, heat 1 Tbsp oil over meduim-high heat. Add four bean mixture patties to skillet. Cook 3 minutes each side until browned. Remove from skillet and repeat with remaining oil and bean mixture. In a bowl, combine sour cream and 1/2 tsp chili powder to spread on the buns. The you can top the burgers with anything you want--more salsa, lettuce, tomato, cheese (I like it with cheese), the sliced jalapeno and definitely Cholula!

Curried Turkey Burgers: (Makes 4 patties) (I know this maybe sounds weird, but even my kids love these)

1/2 cup mayonnaise

2 tsp curry powder

1 lb ground turkey breast

1/4 tsp salt

2 oz feta cheese with basil and tomato, crumbled

4 Greek pita flatbread or burger buns (I like to use wheat burger buns)

Heat broiler. Stir together mayonnaise and curry; set aside. Combine turkey, 2 Tbsp of curry mayonnaise, feta, and 1/4 tsp salt. Shape into four 1/2 thick patties. Broil 4 inches from heat 11-13 minutes, turning once. Spread remaining curry-mayonnaise on flatbread or patties. Top with red onion, spinach and more feta.

Salmon Burgers--(not a real recipe, just something I threw together based on a recipe from Better Homes and Gardens)

2 6-oz pkgs precooked salmon or about about 12-14 oz cooked salmon fillet

1/3-1/2 cup seasoned fine dry bread crumbs

2 Tbsp snipped fresh dill (or I've used dry dill--probably just 1 Tbsp or less though)

chopped chives or green onions to taste

(you can also add leftover mashed up potatoes with a little sour cream too if you have it)

Mix all ingredients and form into 6-8 patties (about 3.5 inches wide). Coat a non-stick skillet with cooking spray. Cook cakes over medium-high heat 3-4 minutes each side--the salmon is already cooked so your really just heating them through and browning them. Serve on hamburger buns with lettuce and honey-dijon salad dressing.

3. Chicken Enchilada

2 cups chicken, cooked and cubed

2 cans mushrooms (4 oz) (optional)

1 can chopped green chilies

1/3 C minced onions, sautéed in a little oil

1 tbsp chili powder

1/2 tsp salt

1/2 tsp garlic powder

1/4 tsp pepper

1/3 lb cheese

1/2 C sour cream

Combine ingredients, leaving a little cheese aside.

Mix:

1 can cream of chicken soup

1 1/2 C sour cream

Lightly smear glass baking pan with soup/sour cream mixture. Place about 1/4 cup of chicken mixture into flour tortillas. Roll and place tortillas in pan. Cover with remaining soup/sour cream mixture and sprinkle with remaining cheese. Bake at 450º for 10-15 mintues.

Oh, yeah....I tag Pam

Lemon Meringue Pie

This is another of my grandmother's recipes that my mom makes every year.

1 graham cracker crust (I usually buy one, but if your feeling ambitious...)

Mix together and stir till smooth:

1 can sweetened condensed milk

2 egg yolks

2 Tbsp sugar

1/2 c fresh squeezed lemon juice

Pour into graham cracker crust.

For the meringue:

Beat 3 egg whites on high. As the eggs begin to set up, slowly add 1/4 c sugar. Beat egg whites until stiff peaks form. Carefully smooth meringue over the pie filling and then pat it with a knife or spatula to raise peaks all over the top.

Bake in a 300 degree oven until top is golden brown (at least 1/2 hour). Cool on a rack and let set up in the fridge. The colder it is served, the better it will taste. 

My favorite rolls

Got this recipe from a cute little old lady in my neighborhood in Utah. They take a little effort, but they are soft and flaky and delicious!

Mix together:

3/4 cup sugar (or honey)

3/4 cup shorting (or butter)

1 cup potato flakes

1 Tbsp. salt

3 cups scalded milk (microwave for 5 minutes)

Stir in 2 cups flour

Add:

4 eggs

1 1/2 Tbsp yeast SAF

Stir in 4 1/2-5 cups flour (this makes 6 1/2 to 7 cups total)

Let rise until double (about 1 1/2 hours). Make into rolls by dividing dough in half. Roll one half of dough into a rectangle. Spread soft butter over and fold into thirds. Flatten with rolling pin. Cut with pizza cutter into strips no more than one inch wide. Twist and knot. Repeat with other half. Cover and let rise 3 hours. Bake at 375 for 12-15 minutes. Makes about 36 rolls.

Yams

I'm making these later this week so I'll have a photo to add then. It will probably make more sense with the photo.

So I love yams. I know some people don't, but I always have. My mom has always done yams the way her mom did them--in rick-racked orange peels.

Buy as many oranges as people you plan to serve. Cut off the top 1/4 of the orange, carefully scoop out the inside. With scissors, cut a rick-rack or zig zag pattern around the top edge of the orange.

Bake them well (as if for mashed potatoes), mash them up, and add butter, brown sugar, a little juice and/or zest from the oranges, salt, and pepper to taste. You could also add pecans or sprinkle some on top at the end. Fill oranges with yams.

When you are getting close to serving, place marshmallows on top of yams and heat in oven until marshmallows are browned.

Carrot Puff

We first ate this at a wedding lunch for some good friends. Max says that this should be the only way to eat carrots--lots of sugar, butter, and cinnamon.

1 pound carrots--cut in1" pieces, cover with water and cook to tender, then drain

Process them in the blender with 3/4 cups milk

Add: 

3 beaten eggs

1/2 cup sugar

2 Tbsp flour

1 Tbsp baking powder

1/4 tsp cinnamon

1/2 cup melted butter

Mix well

Put into 1/2 quart baking dish, bake at 350 for 30 minutes until center is set and a knife comes out clean.

Double this for a 9 x 13 pan and bake a bit longer.

Can garnish with orange slices and grated carrots or parsley.

BBQ Chicken Pizza

Sorry I've been neglecting you guys lately. We are finally settled in our house and I'm cooking more again. I've had some recipes lately that look really good, but the taste doesn't live up to the look. Here is one that does though, and again, sorry no picture, but we had friends over to eat it with us and I completely forgot.

1 pizza crust (homemade or Boboli) --I have a really easy and good recipe, let me know if you want that

2 boneless, skinless chicken breasts

1 1/3 c barbecue sauce, divided

6 oz Provolone cheese, grated

6 oz Gouda cheese, grated

1/4 red onion, thinly sliced

1/4 c chopped fresh cilantro--I actually forgot to put this on when we first ate it and it was still delicious, then I put it on the leftover piece the next day and it was really good, too.

In large Ziploc bag, combine chicken and 2/3 cup of the BBQ sauce. Marinate in fridge for 4 hours or overnight.

To cook, place chicken and marinade in small baking dish and bake for 30 minutes at 325 degrees. Let chicken cool, the slice into thin pieces.

Sprinkle half of the grated cheeses over the crust. Spoon 2/3 c BBQ sauce over cheese; cover with chicken and onion. Sprinkle on remaining cheese. Bake for 10 to 12 minutes at 450 degrees. Sprinkle with cilantro and serve. Makes 1, 12" pizza.

Cranberry Pork

This is super easy and really good. Sorry it isn't very specific, but it has always turned out well, no matter how much of anything I put in.

1 to 3 pork roasts
1 to 2 cans cranberry sauce (whole berry)
1/2 to 1 bottle BBQ sauce

Put meat in crockpot. Add cranberry sauce and BBQ sauce. Cook on low all day or on high 4-5 hours. Serve over rice, potatoes, or in buns or tortillas.

Greek Egg and Lemon Soup

When I first saw the title I wasn't so sure, but I first tried it on a day when the fridge pickins were very slim but I happily had all these ingredients. It turned out to be delicious and I've made it for family dinners on both sides already. Enjoy!

5 3/4 c. chicken broth
2/3 c. white or brown rice
1/3 c. lemon juice
4 tsp. chicken bouillon
3 eggs

In a large saucepan, combine broth, bouillon, and rice. Cover and cook until rice is tender (about 20 minutes depending on which rice you use). Beat eggs well; beat in lemon juice. Slowly beat into broth. Heat over low heat until mixture becomes creamy and hot, stirring occasionally. Do not boil! Garnish with lemon slices or parsley.

Mexican Meat-zza

I saw this once on Rachel Ray. Max doesn't rave over it, but I really like it. I like the sweetness of the cornbread.

2 boxes corn muffin mix, 8 1/2 ounces each (recommended: Jiffy)
2 eggs
4 tablespoons melted butter
1 1/2 cups milk
1 cup frozen corn kernels
Extra-virgin olive oil for drizzling

Topping:
2 tablespoons extra-virgin or vegetable oil, 2 turns of pan
1 pound ground beef
1 small onion, finely chopped
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons cayenne sauce
Salt
2 1/2 cups shredded cheddar or jack cheese
1/2 red bell pepper, chopped
1 small can, (2 1/4 oz) sliced chilies or jalapenos, drained (I use the chilies so it's not too hot for my kids)
2 scallions, chopped
2 small vine ripe tomatoes, seeded and diced
2 tablespoons drained sliced green olives (salad olives)
1 to 2 tablespoons chopped cilantro leaves, optional garnish
mild to medium taco sauce to pass at table

Preheat oven to 400 degrees

Mix together 2 packages muffin mix with 2 eggs, 4 tablespoons melted butter, 1 1/2 cups milk and frozen corn kernels. Wipe a nonstick skillet with a little extra-virgin or vegetable oil and pour in the muffin mix. Use a large skillet, 10-12 inch. Choose a pan with oven safe handle or double-wrap handle with foil to protect it in the oven. Place pan in oven and bake 15-17 minutes in center of oven until light golden in color.

Brown the meat over medium high heat in a second skillet in extra or vegetable oil, 2 turns of the pan. Add onions and spices and cook meat 5 minutes more.

Remove cornbread from oven and top with meat, cheese, and veggies. Add pan back to oven and cook 5 minutes more to melt cheese. Garnish with cilantro. Cut into 8 wedges and serve the deep dish pan pizza from the skillet. Pass taco sauce at table to sprinkle on top.

Sausage n' Spinach Pasta Bake

Hi girls. Sorry I've neglected you lately. I could give you a list of excuses, but you probably won't think they are good ones since you could probably use the same ones but you've posted. Here is something I found in a grocery store add. Max and the boys loved it. I would post a picture with it, but we ate it all already. I'll have to remember to take the photo before we sit down to dinner next time.

8 ounces rigatoni pasta, cooked and drained (I think next time I would barely undercook it)
1 Tbsp. olive oil
1 medium onion chopped
1 (8 oz ) container chive and onion or garden cream cheese
1 (10 oz) package frozen chopped spinach, thawed
3/4 sweet italian sausage, cooked and drained (this is the ground sausage, not in a link)
1 jar pasta sauce (choose what you like)
salt and pepper to taste
1 1/2 shredded mozzarella cheese (I only had monterrey jack and it was still good)

Preheat oven to 375 degrees. Spread oil in the bottom of an 8x10 inch baking dish. Add onion in a single layer and bake for 15 minutes. Transfer to a large bowl. Add cream cheese adn mix well. Drain chopped spinach well, pressing between layers of paper towels. Stir pasta, spinach, sausage, pasta sauce, and salt and pepper together with onion and cream cheese mixture. Spoon mixture into baking dish and top with mozzarella cheese. Bake, covered, for 30 minutes; uncover and bake 15 minutes more or until bubbly.

Thai Chicken Pizza

We love this recipe. I usually make it at least every other month. Do you see a trend in my submissions? We obviously really like Asian food.

Thai Chicken Pizza
1 pizza dough, any brand or recipe (see below for a pretty simple, but tasty one)
1/2 C duck sauce or plum sauce
1/2 tsp crushed red pepper flakes
2 C shredded provolone or Monterey Jack cheese
1/2 red bell pepper, thinly sliced
1 tbsp vegetable oil
2 tbsp soy sauce
1 rounded tbsp full peanut butter
2 tsp hot sauce
2 tsp grill seasoning (recommended: Montreal Steak Seasoning)
4 chicken breast cutlets, 1/2 pound
2 tbsp honey
2 tbsp rice wine vinegar or cider vinegar
1/4 seedless cucumber, peeled and cut into matchsticks
4 scallions, chopped
1 C bean sprouts
Palm full cilantro leaves, chopped
1/4 C chopped peanuts

Preheat oven to 425º. Combine vegetable oil, soy sauce and peanut butter with hot sauce and grill seasoning. Use the microwave to loosen up the peanut butter if it is too cold to blend into sauce (10 seconds ought to do it). Add chicken and coat evenly with mixture. Let stand 10 minutes. Form pizza crust on pizza pan or cookie sheet. Top with duck or plum sauce—spread it around like you would pizza sauce. Sprinkle the pizza with some crushed red pepper flakes then top with cheese and peppers. Bake until golden and bubbly (15-17 minutes). Preheat a grill pan over medium high heat. Grill the marinated chicken cutlets 2-3 minutes each side, until firm. Slice chicken into very thin strips. While chicken cooks, mix honey and vinegar and add the cucumber. Turn to coat evenly. Top the hot, cooked pizza with chicken, scallions, bean sprouts, and cilantro. Drain cucumbers and scatter over the pizza. Garnish pizza with peanuts. Cut into 8 wedges and serve.

Pizza dough:
1 Tbsp dry yeast
1 Tbsp sugar or honey
1 tsp salt
2 Tbsp oil
2 1/2 to 3 c. flour
1 c. very warm water

Mix water, yeast, and sugar in a bowl until dissolved. Add other ingredients and knead for 5 minutes. Let rest for 10 to 15 minutes. Do not punch down. Roll out to 14-16 inches round.

Lettuce Wraps

I've tried some other recipes that claim to be PF Chang lettuce wraps, but none of them have come as close as this one.

Lettuce Wraps
Condiments:
1 T hot mustard
1 tsp red chili paste

Sauce:
1/4 C water (boiling)
1/4 tsp sugar
2 tbsp rice vinegar
2 tbsp ketchup
2 tbsp soy sauce
1 tbsp lime juice
1/4 tsp sesame oil
1/2 tsp ginger (grated)

Stir Fry:
3 tbsp canola oil
4 chicken breasts (skinless, boneless)
1 C water chestnuts (5 oz dry weight tin, diced)
1/2 C straw mushrooms (diced)
1/3 C green onions (diced)
2 tsp garlic, (minced)
3 tbsp soy sauce
3 tbsp brown sugar
1 tsp rice vinegar
1 C rice noodles (optional)
10 iceberg lettuce leaves

Place condiments in separate serving dish. Combine sauce ingredients well, then set aside. Stir fry chicken in oil, 4 minutes each side. Remove. Chop chicken into dime-size pieces, return to pan along with remaining ingredients (which I dice pretty finely in a chopper) and stir fry until heated through. Spoon into lettuce cups and drizzle with sauce. Hot mustard and red chili paste can be added to the sauce according to taste.

Coconut Korma

Maybe if Pam and I had had this recipe back then we wouldn't have had to spend so much money at Bombay House. It takes a little effort to find a couple of these ingredients, but it is delicious.

1 lb. chicken
1 yellow onion
2 Tbsp. butter
1 Tbsp. cumin
1 tsp. coriander
1/2 tsp. tumeric
1/2 tsp. fengreek (I had to find this at a local health food store in the bulk spices)
2 crushed cardomoms
1 to 2 tsp hot chili powder (to taste)
3 Tbsp. powdered coconut (I couldn't find this so I took unsweetened coconut and put it through the food processor. I haven't tried looking at a foreign foods store, maybe they have it available)
2 Tbsp. white sugar
1 c. cream
3 c. vegetables (I've used carrots, mushrooms, squash/zuchinni, bean sprouts)
1 c. chicken broth
Rice

Cook chicken with spices in butter until browned. Add harder vegetables and chicken broth; simmer until vegetables start to become soft, and add softer vegetables, cream, sugar, and coconut. Simmer on low heat until mixture thickens. Serve over rice.

I couldn't really get the mixture to thicken like I wanted it to, so I ended up putting everything through my food processor in portions so that it turned into more of a sauce like you get at Bombay House. It's pretty tasty.