This recipe is lenghty, but really easy to pull together...I promise! It is my interpretation of El Palinque restaurant's Caldo Tlalpeno. It is one of Chris' favorites.
Rich Homemade Chicken Stock
1 large chicken
1 package chicken wings and necks
2 ripe tomatoes cut into half
salt
1 tbsp peppercorns
1 tbsp mashed garlic cloves
Cut up chicken put into large stock pot. Add wings, giblets, necks etc. Add 12 cups of hot water. Add tomatoes, peppercorns, salt (couple of tsp) and garlic. Bring to a roiling boil uncovered, and skim the foam, if any. Lower heat to a simmer and cover pot. Cook for about 2 hours or until chicken is cooked through and tender. If stock cooks down to much, add add'l water as need be.
Remove chicken and set aside. Strain stock, pushing tomato pulp thru with back of spoon. Taste for strength and correct seasoning. If needed add 2-3 Knorr brand chicken stock cubes (mex section of store).
Debone chicken and place meat into container until ready to use for caldo. Discard, necks, wings, giblets, etc.
Caldo Tlalpeno
8 cups highly seasoned chicken stock
skinned & shredded chicken (reserved from stock making)
handful of fresh cilantro
2 potatoes, scrubbed and cut into chunks
6 stalk celery, cut into 2 inch pieces
4 large carrots, scrubbed and cut into 2 inch pieces
1/2 sweet onion, cut into large pieces
2 ears corn, cut into thirds
1 med zucchini cut into 1 inch rounds
1-2 chipotle chiles in adobe sauce
In large stock pot combine all ingredients, except chicken and cilantro. Cook at a simmer until vegetables are tender and cooked thru. Taste and correct for seasoning. During last 10 minutes of cooking add chicken and handful of cilantro leaves - stir to combine.
Remove chipotle peppers prior to serving.
Chipotle Chili sauce
1/2 cup canned chipotles in adobe
1/2 cup cold water
1 tsp chicken bouillon or 1 cube
Place all ingredients in blender container and puree. Strain thru fine gauge strainer and store in fridge.
To serve Caldo
Fill soup bowls with soup and serve with chipotle sauce, grated Monterrey jack cheese, avocado slices, lime wedges and hot flour and/or corn tortillas
Friday, February 26, 2010
"Waldorf" Salad My Way
This recipe was born this morning...I have begun clean eating and this is what I tossed together for a mid-morning snack. It was sooo tasty! Chris and the kiddos love Waldorf salad with grilled chicken and I cannot wait to feed them this cleaned up version! This recipe is a single serving...so just increase amounts as need be to feed your family.
Hope you try it and like it as much as I did!
1 small apple (I love honey crisps), washed and cut into bite size chunks
scant handful of walnuts
1/4 cup FAGE brand fat free Greek yogurt
1 tsp agave
cinnamon - I use a TON of cinnamon, but use as little or as much as you like
In a small bowl, combine all ingredients and stir until apples and nuts are thoroughly coated with yogurt. Enjoy!!!
Hope you try it and like it as much as I did!
1 small apple (I love honey crisps), washed and cut into bite size chunks
scant handful of walnuts
1/4 cup FAGE brand fat free Greek yogurt
1 tsp agave
cinnamon - I use a TON of cinnamon, but use as little or as much as you like
In a small bowl, combine all ingredients and stir until apples and nuts are thoroughly coated with yogurt. Enjoy!!!
Wednesday, February 24, 2010
Is It Summer Yet????
Good Morning! 36 degrees outside this morning....hello....we live in a sub-tropical climate for Pete's sake!!! Of course, my tune will change mid July when it's 105 out!
Over the next few days, I will be posting Lentil Soup with Spinach and Chicken Italian Sausage, a chocolate cookie that "clean eaters" (like myself) can enjoy, quick and easy breakfast pizza (my kids love it), and who know what else will appear on the blog?!
Actually, I would love to hear from y'all...what do you want to see on the site? More fish? More soups? More sides?
Time to wake the kiddos for school...have a blessed day and try and stay warm!
rox
Over the next few days, I will be posting Lentil Soup with Spinach and Chicken Italian Sausage, a chocolate cookie that "clean eaters" (like myself) can enjoy, quick and easy breakfast pizza (my kids love it), and who know what else will appear on the blog?!
Actually, I would love to hear from y'all...what do you want to see on the site? More fish? More soups? More sides?
Time to wake the kiddos for school...have a blessed day and try and stay warm!
rox
Wednesday, February 10, 2010
Chocolate Molten Cakes with Caramel Sauce
Don't let this recipe intimidate you! It make look daunting, but couldn't be any easier..I promise!!!! My family loves, loves these little cakes with a scoop of vanilla ice cream and homemade caramel sauce (another super easy one to make). You can use disposable 4 oz cake tins or 4 oz ceramic ramekins (Williams-Sonoma).
3/4 cup unsalted butter
3/4 cup semisweet chocolate chips
1 1/4 cups powdered sugar, sifted
5 large egg yolks
3 large eggs
1 tablespoon bourbon or vanilla - whatever makes you happy
1/4 cup cake flour, sifted - reg flour works just fine too!
Nonstick cooking spray
Salted Caramel Sauce, recipe below
Preheat oven to 400 degrees. Bring 2-inches of water to a simmer in a medium pot over low heat. Put the butter and chocolate into a bowl that fits on top of the pot without the bottom of the bowl touching the water. Put the bowl onto the pot. When the butter and chocolate have melted, remove from the heat, and whisk in the powdered sugar.
In a separate bowl, whisk the egg yolks and eggs over the simmering water until warm. Fold in the chocolate mixture and the bourbon, then fold in the cake flour.
Spray 6 (4-ounce) cake tins with nonstick cooking spray. Fill the tins to a 1/2-inch from the top with the batter. Bake until they are set around the edges but are still a bit liquid in the center, about 10 to 12 minutes. Check them after 10 minutes. Don't overcook them or the center will not be liquid. Remove them from the oven and let them sit for 1 minute. Run a thin knife around edges and gently turn out onto dessert plates. Top each cake with a scoop of ice cream and a few spoonfuls of caramel sauce. Enjoy!!!!
Salted Caramel Sauce
1 cup brown sugar
1/2 stick unsalted butter
1/3 cup heavy cream
1 tsp vanilla
1/4 tsp kosher salt
In medium pan over med heat, combine sugar, butter and cream. Stir constantly until butter is melted and cream is fully incorporated. Continue cooking caramel until sugar is dissolved and sauce boils gently for around 5 minutes, keep stirring. Add vanilla and salt. Stir and cook a few more minutes.
3/4 cup unsalted butter
3/4 cup semisweet chocolate chips
1 1/4 cups powdered sugar, sifted
5 large egg yolks
3 large eggs
1 tablespoon bourbon or vanilla - whatever makes you happy
1/4 cup cake flour, sifted - reg flour works just fine too!
Nonstick cooking spray
Salted Caramel Sauce, recipe below
Preheat oven to 400 degrees. Bring 2-inches of water to a simmer in a medium pot over low heat. Put the butter and chocolate into a bowl that fits on top of the pot without the bottom of the bowl touching the water. Put the bowl onto the pot. When the butter and chocolate have melted, remove from the heat, and whisk in the powdered sugar.
In a separate bowl, whisk the egg yolks and eggs over the simmering water until warm. Fold in the chocolate mixture and the bourbon, then fold in the cake flour.
Spray 6 (4-ounce) cake tins with nonstick cooking spray. Fill the tins to a 1/2-inch from the top with the batter. Bake until they are set around the edges but are still a bit liquid in the center, about 10 to 12 minutes. Check them after 10 minutes. Don't overcook them or the center will not be liquid. Remove them from the oven and let them sit for 1 minute. Run a thin knife around edges and gently turn out onto dessert plates. Top each cake with a scoop of ice cream and a few spoonfuls of caramel sauce. Enjoy!!!!
Salted Caramel Sauce
1 cup brown sugar
1/2 stick unsalted butter
1/3 cup heavy cream
1 tsp vanilla
1/4 tsp kosher salt
In medium pan over med heat, combine sugar, butter and cream. Stir constantly until butter is melted and cream is fully incorporated. Continue cooking caramel until sugar is dissolved and sauce boils gently for around 5 minutes, keep stirring. Add vanilla and salt. Stir and cook a few more minutes.
Monday, February 8, 2010
Cous-cous From a Box "All Jacked Up"
1 box Near East Brand Plain Cous-cous
1 1/4 cups chicken stock (can also use vege stock)
1 tsp olive oil
Any of the following "mix-ins" - dried cranberries, currants, golden raisins, sauteed garlic, shallots, slivered almonds, cheese, pine nuts, sauteed mushrooms, diced sauteed peppers, carrots...you get the idea. Use about a 1/2 of a cup of mix-ins total.
Heat stock in a medium pot until boiling- add olive oil, cous-cous and mixins. Stir to combine and cover. Cook 1 minute. Remove pan from heat and let rest 5 minutes. Lightly fluff with a fork and serve.
One of my fav combos is craisins, chopped toasted pecans and a handful of feta cheese, which I toss in when I fluff. My kids love it with slivered almonds and garlic...YUM!!!!
1 1/4 cups chicken stock (can also use vege stock)
1 tsp olive oil
Any of the following "mix-ins" - dried cranberries, currants, golden raisins, sauteed garlic, shallots, slivered almonds, cheese, pine nuts, sauteed mushrooms, diced sauteed peppers, carrots...you get the idea. Use about a 1/2 of a cup of mix-ins total.
Heat stock in a medium pot until boiling- add olive oil, cous-cous and mixins. Stir to combine and cover. Cook 1 minute. Remove pan from heat and let rest 5 minutes. Lightly fluff with a fork and serve.
One of my fav combos is craisins, chopped toasted pecans and a handful of feta cheese, which I toss in when I fluff. My kids love it with slivered almonds and garlic...YUM!!!!
Grilled Bourbon Chicken
1 cup bourbon whiskey
1/2 cup brown sugar
1 cup ketchup
2 teaspoons Worcestershire sauce
1/4 cup white vinegar
1 tablespoon lemon juice
1/2 teaspoon minced garlic
1 pinch dry mustard
1/4 tsp salt
1/8 tsp fresh pepper
4-6 boneless, skinless chicken breasts
Combine all glaze ingredients in a bowl-whisk well to combine. Pour over chicken breasts and marinate 30 minutes to an hour. Grill on medium heat, basting chicken with glaze, until cooked through, 12-15 minutes.
Grilling time may vary depending on thickness of chicken breasts, how hot your grill cooks, etc.
Enjoy!
Rox
1/2 cup brown sugar
1 cup ketchup
2 teaspoons Worcestershire sauce
1/4 cup white vinegar
1 tablespoon lemon juice
1/2 teaspoon minced garlic
1 pinch dry mustard
1/4 tsp salt
1/8 tsp fresh pepper
4-6 boneless, skinless chicken breasts
Combine all glaze ingredients in a bowl-whisk well to combine. Pour over chicken breasts and marinate 30 minutes to an hour. Grill on medium heat, basting chicken with glaze, until cooked through, 12-15 minutes.
Grilling time may vary depending on thickness of chicken breasts, how hot your grill cooks, etc.
Enjoy!
Rox
Friday, February 5, 2010
A-Camping We Will Go....
Hi to all!
Hope everyone has a wonderful and blessed weekend! I am off in the morning to go camping with my sweet Tori and our Girl Scout troop. Fun...fun...fun awaits us! Skits, campfires, ghost stories (scary, but not too scary), camp songs and general girlie silliness. I will be posting new recipes next week...Bourbon chicken, cous-cous "from a box all jacked up", my fav spinach salad and for dessert, molten choclate cakes with vanilla ice cream and homemade caramel sauce....yumm-o!!!
Until next week,
Have a blessed and beautiful life.
rox
Hope everyone has a wonderful and blessed weekend! I am off in the morning to go camping with my sweet Tori and our Girl Scout troop. Fun...fun...fun awaits us! Skits, campfires, ghost stories (scary, but not too scary), camp songs and general girlie silliness. I will be posting new recipes next week...Bourbon chicken, cous-cous "from a box all jacked up", my fav spinach salad and for dessert, molten choclate cakes with vanilla ice cream and homemade caramel sauce....yumm-o!!!
Until next week,
Have a blessed and beautiful life.
rox
Monday, February 1, 2010
Super Yummy & Easy Cheesecake
My sweet nine year old daughter,Tori LOVES cheesecake. This is one of her favs...you can mix and match flavors too. Use chocolate cake mix, choc or vanilla yogurt and choc frosting for the chocoholics. Orange is also tasty...so is plain jane vanilla for that matter! Make one with your kiddos and smile!
Crust
1 pkg lemon cake mix
1/2 cup butter, softened
Filling
2 8 oz pkg cream cheese, softened
3 eggs
1 8 oz container lemon yogurt
1 can lemon frosting
Heat oven to 325*. Lightly grease bottom of a 9 0r 10" spring form pan. In a large bowl, combine cake mix and butter- mix on low speed with mixer until crumbly. Reserve 1 cup crumbs for topping. Press crumbs into bottom and 1 1/2" up sides of pan.
In large bowl, combine all filling ingredients; beat at medium speed until smooth. Pour into crust-lined pan. Sprinkle remaining cake crumbs evenly over filling.
Bake for 1 to 1 1/2 hours until center is just set and edges are golden brown. Cool 30 minutes. Run a knife around sides to loosen. Remove spring form and refrigerate 2 hours before serving.
Have a Blessed Day!!!
rox
Crust
1 pkg lemon cake mix
1/2 cup butter, softened
Filling
2 8 oz pkg cream cheese, softened
3 eggs
1 8 oz container lemon yogurt
1 can lemon frosting
Heat oven to 325*. Lightly grease bottom of a 9 0r 10" spring form pan. In a large bowl, combine cake mix and butter- mix on low speed with mixer until crumbly. Reserve 1 cup crumbs for topping. Press crumbs into bottom and 1 1/2" up sides of pan.
In large bowl, combine all filling ingredients; beat at medium speed until smooth. Pour into crust-lined pan. Sprinkle remaining cake crumbs evenly over filling.
Bake for 1 to 1 1/2 hours until center is just set and edges are golden brown. Cool 30 minutes. Run a knife around sides to loosen. Remove spring form and refrigerate 2 hours before serving.
Have a Blessed Day!!!
rox
Zoe's Chicken Roll-Ups...My way
I love the chicken and spinach roll-ups at Zoe's deli on San Felipe, but really dislike the trek to get there...( I know - what a homebody)so I made my own version!
1 recipe of my fav spinach saute (see blog for recipe)
2 grilled chicken breasts sliced ( leftovers are great for this)
1/2 cup crumbled feta
4 flat out brand flat bread light original kind
Pam cooking spray
Preheat a large skillet on med heat.
Spread about 1/3 cup spinach, a couple slices of chicken and a couple tbsp feta onto short side of wrap - roll tightly and lightly spray with Pam spray. Repeat with remaining goodies. Cook wraps in until golden brown and crispy 7-8 minutes. Cut wraps in half and serve with salsa, spicy ranch dressing, Caesar dressing or whatever makes you happy.
1 recipe of my fav spinach saute (see blog for recipe)
2 grilled chicken breasts sliced ( leftovers are great for this)
1/2 cup crumbled feta
4 flat out brand flat bread light original kind
Pam cooking spray
Preheat a large skillet on med heat.
Spread about 1/3 cup spinach, a couple slices of chicken and a couple tbsp feta onto short side of wrap - roll tightly and lightly spray with Pam spray. Repeat with remaining goodies. Cook wraps in until golden brown and crispy 7-8 minutes. Cut wraps in half and serve with salsa, spicy ranch dressing, Caesar dressing or whatever makes you happy.
Subscribe to:
Posts (Atom)