Cinco De Mayo

Chicken Enchiladas

3 C cooked chicken

2 C (8 oz) shredded Monterey Jack cheese

Mexican blend

1/2 C sour cream

1 (4.5 ox) can chopped green chilies

1/3 C fresh cilantro, chopped

Stir together and divide evenly onto

8 (8")flour tortillas,

and roll up. Arrange in a lightly greased 9x13" baking dish. Spray top of tortillas with cooking spray.

Bake 350 for 35-40 minutes until golden.

Topping: 1 C (8 oz) sour cream

1 (8 oz) bottle green taco sauce

combine and spread over hot enchiladas. Sprinkle on garnish.

Garnish: diced tomatoes, chopped avocado chopped green onion, chopped cilantro

OLE'

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Does this pan make my butt look big?

Pork Butt Pot Roast with Gravy

 Season the pork generously with, seasoned salt, garlic salt, steak seasoning, and pepper, also beau monde, if I have it. You can season with anything you like. I like to use my cast iron roasting pan or a cast iron skillet. Roast at 350º for about an hour to brown nicely. Add water to cover the bottom of the pan  (about 1/2 C) and cover with foil. Roast another 1-1/2 hour or more until fork tender. Remove the roast to a platter. Cover loosely with the foil to keep warm while you make the gravy.

Gravy: add 2-3 T flour to the drippings in the pan. Cook over medium heat, stirring with a whisk to loosen the yummy browned bits, for 2 minutes. Add 2 C of water or broth ((you can use bullion cubes) to the pan, whisking constantly until it comes to a boil and thickens. I had 2 C of chicken broth that I saved from yesterdays chicken salad prep. Cut the roast into serving pieces and return to the pan with the gravy. Serve with; mashed potatoes or spaetzle and a green vegetable.

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Lunch! Chicken Poppy Seed Salad

Chicken Poppy Seed Salad

(adapted from "Home Cooking with Trisha Yearwood" Cookbook)

1 lb boneless, skinless chicken breasts, cooked and diced

2 celery stalks, chopped

2 C seedless grapes, cut in half

1 C slivered almonds, or chopped pecans

1 C mayonnaise

1/4 t salt

1/4 t pepper

1 T poppy seeds

1 T dill

Mix in a large bowl until fully combined, Store in the refrigerator.

Serve with warm croissants, toasted homemade bread or popovers and ice tea. ENJOY!

Tip: Save the broth you cooked the chicken in to use when making gravy, rice, or freeze for

later

Tip: To cook the chicken (for this and other recipes that call for cooked chicken), put about 3 boneless, skinless breasts, about 1-1/2 lb, in a shallow skillet, add water to just cover, about 2 C, add salt, some chopped celery tops, if you have them. Cover and simmer about 30 minutes, or until cooked through. You can also use leftover meat from a roast chicken.

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Happy MAY DAY pancake

Our favorite pancakes are so easy to make. 

We call them Strawberry Puffed Pancakes.

 They are baked in the oven, so you have
time  to slice the strawberries, make coffee,
and set the table. There is no rushing.

 Whisk the batter while the pan heats
in the oven with the butter.

 After the butter is melted and the pan is hot,
 pour the batter into the pan.

This is the 8" single serving pan.

We usually share this size.

 This is the double recipe in a glass pie dish. 

This will serve 2-4

 Puffing in the oven.

Remove from the oven when it is puffed and

 golden. Warm your plates the last 2 minutes. 

This is the double size made in a 9" pie pan

Here's one that rose really high!

 While the pancake is baking 

rinse out the batter bowl and slice the strawberries.

Sprinkle with a little lemon juice and 

set aside to serve with the pancakes.

Fill the pancakes with the fresh strawberries 

and sprinkle with powdered sugar. 

Serve at once on heated plates.

Strawberry Oven-Puff Pancakes

For each individual serving:

1 egg

1/4 C flour

1/4 C milk

1/4 t vanilla

Whisk together until smooth.

1T butter

5-6 fresh strawberries

lemon juice, sprinkle

powdered sugar, sprinkle

Preheat oven to 425. In a 6" nonstick ovenproof pan, add 1 T butter. Put skillet in oven while it preheats and the butter is melted and bubbly. Remove pan from oven and add the batter, do not stir. Return to oven and bake about 18-20 minutes, until puffed high and golden. Meanwhile, rinse out your batter bowl and slice the strawberries. Add a little lemon juice to the strawberries. Remove pancake from oven when done onto the heated plate. Fill center with strawberries and dust generously with powdered sugar. ENJOY!

*You can easily double this recipe to serve 2-3. Use a glass or pottery 9" pie pan

Here's the apple version.

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Shahi Paneer Recipe

Shahi Paneer recipe is my fourth recipe in the Paneer recipes series. In this recipe soft paneer cubes are cooked in a creamy, buttery gravy prepared with ghee (clarified butter), cashewnuts, onions, tomatoes and spices.

The other paneer recipes are: Paneer Butter masala, Palak Paneer and Mutter Paneer recipe

Ingredients for Shahi Paneer Recipe:

• Paneer (Indian cottage cheese) - 250 gms
• Ghee - 4 tbsp.
• Onion – 1 (chopped into strips)
• Ginger - 1/2 inch piece (chopped finely)
• Green chillies – 2 (chopped finely)
• Curd -  1/4 cup
• Red chilli powder - 1/2 tsp.
• Garam masala - 1/2 tsp.
• Milk - 1/2 cup
• Tomato sauce - 2 tbsp.
• Tomatoes – 4 (chopped finely)
• Cardamom – 2 (crushed)
• Cashew nuts – 10 (made into a paste)
• Salt to taste

Prep time: 10 minutes
Cooking time: 45 minutes
Serving: 4-6 people

Shahi Paneer Recipe Cooking Method:

1. Cut the Paneer into medium sized cubes. Take a pan on medium heat. Add 1 tbsp ghee and fry the paneer cubes for around 3 minutes and keep it aside.
2. Heat 2 tbsp. ghee in  a pan. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.
3. Add tomatoes and cook for 7-8 minutes with the lid covered on the pan.
4. Add curd and cook for 5 more minutes.
5. Add 1/2 cup water and allow the contents to cool.
6. Blend in a blender till smooth.
7. Heat remaining ghee and add gravy.
8. To this add tomato sauce, chilli powder and garam masala.
9. Boil to get a very thick gravy.
10. Now add milk, cashew nut paste and paneer. Mix well and boil for 3-4 minutes.
11. Garnish with chopped coriander and serve the Shahi Paneer hot.

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Daal Kachori (Dal Kachory)

 Ingredients

3/4th cup skinless dried black beans (urad)
4 cups Flour (atta)
1 green chili chopped
1/2tsp Salt
Oil for deep frying
1tbsp anise seeds (Saunf)
1tsp coriander seeds
1tsp white cumin seeds
1/2tsp red chili powder
1/4th tsp asafoetida powder

Method:

• Soak the beans in water overnight then rinse and drain.
• Sift the flour and gradually add enough water to make soft dough. Cover the dough with damp cloth and leave for 30 minutes.
• Grind the drained beans with the chili powder, salt and spices to make stuffing. Mix well and divide it into 16 equal portions.
• Divide the dough into 16, using wet hands, and smear each portion with a little oil.
• Flatten and roll out into 2inch round.
• Wrap one portion of stuffing in each round and roll into a smooth ball, using greased hands.
• Flatten and roll into a 3-4 inch round.
• Heat plenty of oil in a deep frying pan or a kadhai.
• Now lift the rolled kachori and carefully slip it into the hot oil.
• Immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
• This should take only a few seconds. Flip the kachori over and cook the other side until golden brown.Serve the dal kachori hot with chutney.

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Prawn (Shrimp) Stir Fry Recipe

This Prawn (Shrimp) Stir Fry recipe is for me the simplest and quickest non-vegetarian recipes to prepare. Of course there are other recipes like the chicken recipes that I have posted earlier that are also quick and easy but prawns are just so easy and they cook very quickly.

Prawn stir fry Recipe Ingredients

• Prawn (Shrimp) – 1/2 kg or 1.1 lb (shell removed and deveined)
  Tip: If you want to know more about cleaning and deveining Prawns (Shrimps) just follow the link. 
  
• Coriander (Cilantro) – 1/2 bunch
• Garlic paste – 1/4 tsp
• Ginger paste – 1/4 tsp
• Green chilly – 2 no
• Turmeric powder – 1/4 tsp
• Red chilly powder – 1 tsp
• Oil – 1 tbsp
• Salt to taste

Preparation time: 10 minutes
Cooking time: 15 minute

Method:

1. In a pan take the oil and add all the ingredients including the Prawns. Do not add the salt yet. Mix all the above ingredient.
2. Set the pan aside for 5 minutes.
3. Then put the pan on medium heat. Sauté for around 5 minutes.
4. Add salt and mix well.
5. Continue sautéing for another 8-10 minutes until the Prawns are cooked and that’s it. Prawn Stir Fry recipe is done

Serve hot as a starter or as a side dish.

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