Tangy Hummus

This is definitely not traditional, but it didn’t matter to me because I have never had more than a bite of hummus in my lifetime, so I didn’t have any expectations.  Without knowing what it should taste like, I created this.

Ingredients:

2 cups Cooked chickpeas (garbanzo beans)

2-3 tbsp. miracle whip

Juice of 1 lemon

6-10 basil leaves, chopped

1-2 tbsp. salsa (I used the salsa I prepared here)

Salt & Pepper to taste

Directions:

Mix all ingredients in food processor and process until smooth.

I have been eating this with Fritos and as a condiment on my turkey sandwich instead of mayo.  I think it would taste good on crackers, veggies or anything else that one would eat hummus with.  Please let me know if you like it!!

Salsa Recipe

What you need:

couple tbsp olive oil

1-28 oz can of Diced Tomatoes

1-28 oz can of Rotel tomatoes with chiles

1 onion chopped

4-5 cloves of garlic minced

4 jalapenos with seeds minced

fresh cilantro (handful chopped)

blender

Instructions:

Heat olive oil in stock pot.  Add onion, garlic, jalapeno, and tomatoes.  Cook down for about 5-8 minutes.  Add cilantro.  Put into blender and blend down until it is the consistency you want.  This allowed me to freeze about 5 containers of salsa. 

Caution: This is spicy!!

New Blog!

I have gotten inspired to start my own cooking/household shopping blog.  Please come visit:  http://cookingcatastrophe.blogspot.com

Spicy Gouda Potato Bake

I made this one today with some leftover bacon and chicken that I had in the fridge.  It turned out pretty good!

 

Here is what you need:

• 2 Tbsp butter
• 2 Tbsp Flour
• 3 cloves garlic
• 2-3 Jalapenos (no seeds—I used 4 with no seeds and it was a little spicy)
• 2 cups chicken broth
• 1/2 cup milk
• 1 1/2 cup smoked gouda cheese (this could really be altered either by increasing/decreasing amount or using another cheese—I like the smoky flavor that smoked gouda provides.)
• 1 cup bacon bits (you could alter the amount here too—I had some leftover from making extra bacon bits a week ago)
• 1 cup cooked chicken cubed (optional-I was cleaning out my fridge leftovers)
• 4 baking potatoes (sliced thinly)
• salt and pepper to taste
• cheddar cheese (optional)

 

Here are the instructions:

1. Melt butter in pan on medium heat.  Add garlic and flour and make a paste.  Add broth and wisk well until all lumps are gone.  Add gouda cheese, jalapeno, bacon, salt and pepper.  Let cook for about 5-10 minutes. Stir every couple minutes.  Don’t let it boil or stick to the bottom.
2. While the mixture is cooking, get your casserole dish ready by spraying it with nonstick spray.  Then line your pan with a first layer of thinly sliced potatoes.  Follow that with a layer of chicken.
3. Once cheese sauce has thickened a little, add milk to it and stir a little more.  Let it cook for another 5 minutes.  Pour some over the potatoes.  You want this mixture to last for at least 3 layers, so don’t use it all. 
4. Follow up by adding another layer of potatoes, then chicken, then sauce.  Repeat a third time.
5. Put the last bit of potatoes on top, and slide into a preheated 350 degree oven.  Bake about 40 minutes.
6. Take out, if potatoes are done, then you can put a layer of cheddar cheese on top and put back in for another 5 minutes until melted.
7. Cool about 5-10 minutes to set and serve.  Makes about 9  servings.

SOS!

I need help ladies! As you may have read, my stove fills my house with an awful stench and is unusable. The repair guy isn't coming for a few days and money is sparse. Anyone have recipes that use crock pots, microwaves or don't require cooking? We sold our grill in MI so that isn't an option. HELP! Please post lots of recipes. I need help!!!!

Pan Fried Pork Chops with Mushroom Gravy and Oven Potatoes

I made this the other night and scored an 8 out of 10 from the husband.  This score is almost unheard of sense it seems only Emeril himself could get a 10.  (yeah, I have never seen a 9 either)  I think this is a testament to his pickiness, but I am sure you will hear more of that as I post more recipes.  ;)

You will need:

For the Pork Chops

2 Pork Chops (prefer bone-in)

a couple tablespoons olive oil

McCormick Grill Mates Montreal Steak Seasoning

Salt

Pepper

2 tbsp flour

2 tbsp butter (I used reduced calorie sticks)

1 cup beef broth (you could use chicken or pork)

fresh mushrooms sliced

For the Potatoes

3 Potatoes

1/4 package Lipton Onion Soup Mix

A couple tablespoons of olive oil

Salt

Pepper

Cooking instructions:

Preheat oven to 375 degrees.  Line a square casserole dish with foil (for easy cleanup).  Peel and chop potatoes into bite size pieces.  Put into dish.  Add a couple tbsp. olive oil, salt, pepper, and 1/4 package of Lipton Onion Soup Mix.  Mix to coat.  Bake until potatoes are fork tender.  (you could leave the skin on too)

Heat a skillet to Med-High and add a couple tablespoons olive oil.  Season pork chops with McCormick seasoning, salt and pepper.  Put seasoned side down in hot oil.  Season other side of pork chops.  Cook till browned and turn.  Cook for another couple minutes until pink is gone and second side is browned.  Take pork chops out of skillet and let them rest on a plate.  Turn heat down to Medium.  Add butter and flour.  Mix to make a thick paste.  Wisk in broth until the flour/butter mixture is completely blended and lump-free.  Really scrape the bottom of the pan and get all the bits and pieces from cooking the pork chops—it adds lots of flavor.  Add chopped mushrooms.  Turn down gravy to Low heat and let simmer with a lid on it.  After about 10 minutes, return the pork chops and let them simmer for another 5 minutes before serving. (warning: my cooking times are an estimate—use your judgment)

I served my Pork Chops and Potatoes with Salad.  You can get more creative.  This took me about 30 minutes start to finish.  It is important to start the potatoes first because they will cook longer.  Also keep in mind that you can decrease their cooking time by chopping them into smaller pieces.

Tomatillo Avocado Salsa

Tomatillo Avocado Salsa:
1 lb tomatillos, husked, rinsed and roughly chopped
1 Avocado, peeled, chopped
3/4 c fresh cilantro leaves
1 Serrano chili, chopped
2 Tbs Fresh lime juice
1 tsp salt
Place all ingredients in a small food processor or blender and puree. Serve with tortilla chips or chicken. Makes about 2 cups.

This is so good. I made it last night for the first time. I put it on top or our chicken and then sprinkled the chicken with some 2% Mexican cheese blend. Yum!

Beer Bread

Ingredients
3 cups self-rising flour
¾ cup sugar
12 ounce can beer, not cold

Instructions
Preheat oven to 350*

Mix together all ingredients and pour into buttered loaf pan.

Bake for 35 to 40 minutes. Check halfway through to see if you need to cover with foil if browning too quickly.

Cut a slit down the middle before the bread hardens and pour melted butter all over top.

Corn Casserole

This is a yummy side to serve with mexican food!

Ingredients
½ cup margarine, melted
15 ounce can whole kernal corn, drained
14.75 ounce can creamed corn
8.5 ounce package dry cornbread mix


Instructions
Preheat oven to 350*

In large bowl, combine melted margarine, corn, creamed corn & cornbread mix.

Transfer to 9 x 13 baking dish. Bake for 40 to 45 minutes, or until center is set and top is light golden brown. Let cool 5 minutes before serving.

Dried Cherry Scones

Ingredients
2 cups flour
1/3 cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1/3 cup chilled butter, cut into pieces
1 egg
2/3 cup whipping cream
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup dried cherries
Egg wash, 1 egg and 1 teaspoon water, beaten
Sugar, for sprinkling
1 bag sliced almonds, for sprinkling

Instructions

Preheat oven to 325*

Combine flour, sugar, baking powder and salt. Work in butter with fingers.

Combine wet ingredients and mix into dry just until moistened. Add cherries. Mixture will be very sticky. Turn onto floured surface and knead 5 times with floured hands. Pat out to ½ inch thick and cut into triangles or circles.

Brush tops with egg wash. Sprinkle with sugar and almonds generously (make sure they are pushed down into the dough to where they will stay).

Place on greased baking sheet and bake for 15 to 20 minutes.

Strawberry Pretzel Salad

Ingredients
2 cups crushed pretzels
1 ½ sticks butter, melted
¼ cup & ¾ cup sugar
8 ounce container cream cheese
8 ounce container cool whip
6 ounce package strawberry jell-o
2 (10 ounce) packages frozen strawberries (I've also used fresh)


Instructions
Preheat oven to 350*

Mix pretzels, butter and ¼ cup sugar. Press in bottom of 9 x 13 pan and bake for 10 minutes. Cool completely.

Mix ¾ cup sugar and cream together and fold in cool whip. Spread onto the cooled pretzel crust. Refrigerate until set.

Dissolve jell-o into 2 cups of boiling water and allow to cool slightly. Pour over the cool whip mixture. Add strawberries. Refrigerate until set, at least 4 hours.

****Could also add 1 (8 ounce) can of crushed pineapple with the strawberries.

Chicken Tortilla Soup

I got this from Reader's Digest. I am telling you ladies, I am totally in love with it. But my kids didn't like it at all. I went a little crazy with the lime juice though. :o) It really is yummy.

You Will Need

3 corn tortillas (6 inches each), cut into 1/4-inch strips

4 tsp. olive oil, divided

1/4 tsp. salt

3/4 lb. boneless, skinless chicken breasts, cut into 1/2-inch chunks

1 large onion, chopped

5 cups reduced-sodium chicken broth

1 lb. red potatoes, cut into 1/2-inch cubes

1 cup frozen corn

1 can (4 1/2 oz.) chopped green chilies

1/4 cup minced fresh cilantro

1/4 tsp. pepper

3 tbs. lime juice


What to Do

1. In large resealable plastic bag, combine tortilla strips, 1 tsp. oil, and salt. Seal bag and shake to coat. Arrange tortilla strips on ungreased baking sheet. Bake at 400°F for 8 to 10 minutes or until crisp, turning once. Remove to paper towels to cool.

2. In large saucepan, sauté chicken in remaining oil until lightly browned. Add onion; cook, stirring frequently, until onion is tender. Add broth and potatoes. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Add corn, chilies, cilantro, and pepper, and heat through. Stir in lime juice. Top each serving with tortilla strips.

Yield: 6 servings ($1.62 per serving)


-- M. M., Traverse City, Michigan

Nutrition Facts: One serving (1 1/2 cups) equals 221 calories, 4 g fat (1 g saturated fat), 33 mg cholesterol, 757 mg sodium, 27 g carbohydrate, 4 g fiber, 19 g protein.

Mexican casserole

From Darrica
*********************
Mexican casserole

2lb hamburger meat
1 can cream of mushroom soup
1 can of green chilies
1 can of enchilada sauce
1 8oz package of cheddar cheese.
1 8oz package of colby cheese
6 corn tortillas

Brown hamburger meat, drain. add salt and pepper to taste. add soups,sauce,and green chilies mix well and heat until bubbly. Line pyrexs dish with 3 corn tortillas cut in half. pour half of meat mixture over this. cover with colby cheese. cut the last 3 tortillas and layer over cheese pour remaining meat mixture over this and top with shredded cheddar cheese heat in oven till melted.

Taco casserole

From Trisha
*****************
Here's a super easy and cheap taco casserole that we like:

1 pound ground beef
1 large can refried beans
1 pkg taco seasoning
1 cup or so cheese shreds
2 pkgs cornbread mix

Make cornbread batter according to directions. Brown ground beef with taco seasoning. Drain fat. Spread beans along bottom of a 9x13 casserole dish. Layer ground beef and then cheese. Pour corn bread batter over the top. Bake at 425 for about 10 to 15 min. until cornbread is done. Then add whatever toppings you like or have on hand.,.. lettuce, tomatoes, sour cream, salsa, guacamole.

Super Easy Three Bean Turkey Chili

From Ginny
**************
Here is my fabulous Three Bean Turkey Chili recipe. I got the base recipe from Kraft Food and Family magazine, but I have changed it up a bit.

1 can Pinto Beans, drained
1 can Black Beans, drained
1 can Red Kidney Beans, drained
1 can Sweet Corn, drained
1 16oz jar salsa (mild or medium depending on your taste)
2 cans Diced Tomatoes, undrained
16 oz Lean Ground Turkey
1 tsp Cumin (or to taste)
1 tsp Chili Powder (or to taste)

Super easy...cook the ground turkey separately and then dump in everything else with the turkey and let it simmer. You'll need a very large pot. This could serve an army. It is ready when it is to the temperature of your liking! We top it with 2% cheese and light sour cream. Kody throws on guacamole sometimes as well. It is super yummy and easy. No mixing bowls required! You can make this without the meat as well.