¡Buen Provecho!

Cauliflower Gratin & Watermelon-Tomato Salad

2011-07-19T14:48:00.000-07:00

That's right.... Be jealous.

For it was mighty tasty.

Cold Sesame Noodles & Crispy Tofu

2011-07-14T09:30:00.000-07:00

When cooking, sometimes you win and sometimes you lose. And sometimes you do both. Such was the case with dinner a few nights ago. Sticking with our meatless weekdays, I made cold sesame noodles with crispy tofu and a sweet chili dipping sauce.

Wins:

Noodles - Cooked and tossed with crunchy veggies and a sesame, peanut sauce. A veritable pachanga of flavors and textures.

Sweet chili sauce- A sweet, tangy and spicy concoction of sugar, vinegar and sambal oelek , heated and thickened with some cornstarch. Very tasty.

Fail:

Crispy tofu- Sticks of tofu, drained, coated in a mixture of cornstarch, cornmeal and spices and pan fried until crispy. The coating was really nice, but perhaps our introduction to tofu should have been smaller pieces of tofu added to a more assertive dish. Making the tofu the main ingredient did not go so well. The taste was very bland, and the texture was a bit off-putting. Oh well.

Power Lunch

2011-06-29T23:41:00.000-07:00

Two Problems--One Solution.

Problem #1- With our new no-meat-on-the-weekdays thing we got going on, the daily intake of protein needs addressing.

Problem #2- Lunch is difficult for me. Finding time to pack a lunch... sucks. Finding anything that sounds remotely good for lunch that is portable enough to take to school... sucks.

Solution?

Make-ahead grain salad. Whole grains? Check. Protein? Check. Quick convenience? Check.

I stumbled on this recipe/idea at Bitchin Camero... which is not to be confused with this bitchin Camaro or its obligatory, accompanying bitchin hairstyle.

The whole idea is that you make a salad consisting of 1) a grain 2) beans/sturdy vegetables and 3) a dressing. The salad can be made in bulk and refrigerated for a week's worth of lunches. Unlike a leafy salad, where adding the dressing necessitates immediate consumption, this sturdy salad can just marinate in the dressing for days without becoming a texture nightmare.

This particular recipe is made with farro as the grain, edamame as the bean/vegetable, and a lemony basil-almond pesto as the dressing. I recommend only a couple modifications to the original recipe. There seemed to be too much farro for the amount of edamame, so I cut the amount of the grain to about 1 1/2 cups uncooked. Also, as a garlic lover, the 6 cloves in the pesto makes it VERY garlicky. While delicious, it may be a bit much for a lot of people, as well as a questionable choice for a lunch, assuming you spend your days around other people. You could easily cut the garlic in half, as you see fit.

Farro:

Pesto:

Edamame:

Mix it all up:

Enjoy:

Panuchos!!

2011-04-25T20:27:00.000-07:00

One of my favorite meals as a child was when my mom would throw corn tortillas on a baking pan, schmear em all with refried beans, sprinkle grated cheese on top and throw em all in the oven to get all crispy. Then we'd throw various condiments/sauces on top and scarf em down. Very tasty and very simple.

Well, panuchos are a very similar idea and, admittedly, far less simple. But I love making Mexican food they way I saw it being made in Mexico. So I went all out and had a lot of fun making these. Panuchos are a regional snack of the Yucatan peninsula. That's not where I was, but we had a lady who cooked for us who was from the Yucatan and she made these for us a couple times. They are basically tostadas made with homemade tortillas that have refried beans stuffed inside. They then get topped with shredded chicken and whatever various toppings you choose. But one condiment in particular is not optional: pickled red onions. So good.

I started by making a hot sauce. It's sort of a homemade Tabasco sauce, but so much more flavorful. It's made with one of my very favorite chiles: chile de arbol. Fiery hot, but so full of flavor at the same time.

I forgot to take in-progress pics but here are some of the ingredients next to the finished product: Vinegar, sesame seeds and pepitas (pumpkin seeds).

I heart this sauce... and it will keep indefinitely in the refrigerator. Peace out Tabasco.

Next came the beans... Now I have no problem with a can of Rosarita... but honestly, making the refried beans yourself is so much more tasty. And its really easy. Just chop up some onion, fry it in some oil, add the rinsed beans in batches, mash the heck out of em, season to taste, and let them cook down to the consistency you want.

So tortillas are awesome. But homemade tortillas are much more awesomer. I went and bought some masa (tortilla dough) from a tortilleria.

Combine that with a tortilla press...

and a hot skillet...

and boo-yeah... corn cake heaven.

The main thing with panuchos is that the tortillas are stuffed with beans. Does this taste any better than just spreading beans on top? No, not really. Is it a lot more difficult and time-consuming than just spreading beans on top? Yes, absolutely. So why do it? Well, because that's the way they do it in Yucatan, and by-Jorge that's good enough for me.

So basically, when you cook the tortillas on the hot skillet, they should puff up a bit. This separates the two sides of the tortilla. When you take the tortilla off the skillet, take a sharp knife and cut a slit between the two sides and extend it a third of the way around the circumference of the tortilla. Then use the knife or your fingers to gently pry the two sides apart all the way to the edges. Then you want to drop about a a tablespoon of those delicious beans into the pocket you just formed. Then gently flatten the two sides back together, spreading the beans all through the interior of the tortilla.

That's basically it for the panuchos. All that is left to do is fry them crisp in a bit of oil and then drain them on paper towels.

Then all that's left is the toppings. Remember that one condiment that wasn't optional?

Pickled red onions. Tasty stuff. I made these last week. Your pretty much just slice up a red onion and boil it in a mixture of vinegar, water, garlic and a bunch of spices, and then put it in the fridge.

Combine a few of these onions along with some of the juice with some shredded, cooked chicken (I just used the meat from a store-bought rotisserie chicken).

Isn't that color great? Love it.

So just top the fried panuchos with the chicken and whatever else you fancy. We topped ours with lettuce, tomato, queso fresco, cream, jalapenos, extra pickled onions, and the chile de arbol hot sauce.

The dinner was great.

And so was the company.

Another go?

2011-04-20T18:00:00.000-07:00

So this blog has been dead for the better part of two years... I really enjoyed it when we had it going, but sometimes life gets in the way of things we enjoy. I'd like to give it another go. I guess we'll see what happens. In the meantime, enjoy some snaps of last night's dinner... Chicago-style deep dish pizza. Yummy.

Anniversary Dinner

2009-08-20T11:51:00.000-07:00

We had a great, romantic homemade dinner for our anniversary. And since it was on a Monday, it was meatless (well, not really... I used chicken stock, but oh well).

We had.....

Wild Mushroom Risotto,

Caprese Salad,

And for dessert, Panna Cotta with Balsamic Strawberries

It was a tasty dinner!!!!

Meatless Mondays: Red Chilaquiles

2009-07-29T21:49:00.000-07:00

So Stephanie and I are pretty excited to be joining the Meatless Monday movement. What is that, you ask? Well, it is a campaign that encourages everyone everywhere to cut out meat from their diet one day a week. The idea is based on studies suggesting that reducing meat consumption is linked to a lower risk of chronic preventable illnesses. Equally important, the meat industry is one of the biggest contributors of man-made greenhouse gas emissions which are leading to global climate change. And if this isn't reason enough to join in the fun, well, Paul McCartney says to do it....and by-golly, that's good enough for me.

I decided that we should start off our new weekly tradition with a great meatless meal. It is one of my very favorite foods from my mission: Chilaquiles (CHEE-lah-KEE-les). Chilaquiles are typically served for breakfast using stale, leftover tortillas from the day before. Basically, you cut the tortillas into pieces, fry them up and cook them for a bit in a chile sauce. Spread some cream and queso fresco on top, and there you go! Delicious.

You could use just a canned/jarred enchilada sauce, but you'd really be doing yourself a disservice if you don't make your own sauce. Now, cooking with dried chiles is a bit different, and to some (like me) can seem a bit intimidating at first, but it really is quite simple and definitely worth it!

So let's start with the sauce (this is good stuff.)

Red Chile Sauce

Here's what you need:

3 dried ancho chiles
2 dried guallijo chiles
1/4 onion (I'd typically use a white onion but red is what we had)
2 cloves garlic
1/2 teaspoon salt
Dash black pepper
Dash ground cumin
Dash ground cinnamon

The first step in making our sauce is to prepare the chiles. First of all, you may want to wear gloves when dealing with these babies, and if not, then for the love of Pete DO NOT bring your fingers anywhere near your eyeballs until after a thorough hand-washing.

Anywho, there are lots of ways to do this, but I just use a paring knife to cut down the length of the chile from the stem to the point at the bottom. Break off the stem, then carefully open up the chile allowing all the loose seeds to fall onto a plate. Some chiles are very brittle and will break as soon as you try to open it. No biggie. Now, use the knife to scrape away any large veins running along the inside of the chile. Repeat with the rest of chiles, reserving the veins and seeds as you may want to use them for added heat later on.

Now we want to toast the chiles. Place the split and opened chiles (along with any little broken pieces) into a dry pan over medium heat. Really,you just want to warm them through until aromatic, maybe a minute on each side. Leaving them on too long could make the chiles taste bitter, and we don't want that.

The dried chiles now need to be reconstituted. Remove the toasted chiles from the skillet to a medium saucepan. Add the onion and cover with water (about 3 cups). Bring the water to a boil, then remove from heat and let sit uncovered for 10 minutes until chiles have softened and plumped up.

Place the chiles, onion, garlic, salt, pepper, cumin, cinnamon and 1.5 cups of the soaking liquid into a blender and puree the mixture until smooth. At this point you want to taste the sauce and adjust the seasonings to your liking. Also, if it's not quite hot enough, you can add some of the reserved seeds and/or veins a little at a time.

Once satisfied with the heat/seasoning, pass the mixture through a sieve into a skillet. Add about a tablespoon of olive oil and stir to combine. Bring sauce to a simmer and cook about ten minutes, and voila!.....

You have yourself a beautiful, rich deep red chile sauce.

Black Bean Salad

Before making the chilaquiles, how 'bout a quick side dish? This recipe from Food Network personality (and UNLV alum... Go Rebels!) Guy Fieri is one of the best "canned' dishes I've ever had.

You'll need:

2 cans black beans, drained, about 30 ounces
1 (15-ounce) can corn, drained
2 Roma tomatoes, diced
1/4 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup diced green onions
1/4 cup diced pineapple (I used 1/2 cup canned pineapple tidbits).
1 tablespoon chopped cilantro leaves
1 jalapeno, seeded and minced
4 tablespoons sherry vinegar (I used red wine vinegar)
Juice of 1/2 lime
3 tablespoons honey
1 tablespoons salt
1 teaspoon black pepper
Pinch ground cumin

The preparation instructions for this recipe are the greatest:

Mix all ingredients in a bowl and refrigerate for 1 hour.

....Awesome.

Yum.

Chilaquiles

Ok, back to the task at hand...

8-10 corn tortillas
Your awesome red chile sauce
Salt
Chopped cilantro
Chopped onion
Queso Fresco
Mexican table cream (Could you substitute sour cream instead? Of course you could. You could also substitute peanut butter, but that doesn't mean it'll be any good... )

First, cut the tortillas into quarters.

Pan fry the tortilla quarters in some canola/veggie oil until golden brown and crispy and remove to a paper towel-lined plate.

Sprinkle the chips with some salt.

Meanwhile, heat up the red chile sauce in a skillet. Add your crispy tortilla quarters and carefully work them into into the sauce until the sauce is evenly distributed like so....

Let the mixture cook over low heat for a few minutes. You want the outside of the chips to soften and get a little soggy with sauce, but you want to preserve a good crunch on the inside of the chips.

Garnish the chilaquiles with queso, cream, onions and cilantro and serve with the black bean salad.

And that my friends is a Muy Marvelous Mexican Meatless Monday Meal.

Yummy Southwestern Eggrolls

2009-07-22T21:23:00.000-07:00

Alrighty.... the DAT is done and what better way to celebrate such a happy thing than to make something spicy and deep-fried? We've had the southwestern egg rolls at both Chili's and The Cheesecake Factory and they were both delicious. So I looked up a copycat recipe and we first tried them at our Super Bowl party. They were great so I decided to make them again. They are stinkin' delicious, so here you go.....

So here's what you'll need:

2 chicken breasts
1.5 cups (about 6 oz) Monterey Jack cheese ( I used Pepper Jack cuz I'm that kinda guy)
1/4 cup diced red bell pepper
1/4 cup diced scallions
1/4 cup canned diced jalapenos
1/4 cup frozen spinach (thawed and drained)
1/2 cup canned black beans (rinsed and drained)
2/3 cup frozen corn
2 Tbs chopped fresh cilantro (the recipe calls for parsley, but come on.... corn, black beans.... and PARSLEY??)
1 tsp chili powder
1 tsp cumin
1/2 tsp salt
1 healthy dash of cayenne
Small flour tortillas (10-12)

Okay, first we gotta cook the chicken. I like to pound it relatively thin and grill it on a grill pan with oil, salt, and pepper. Alternatively, you could bake it, poach it, saute it, barbecue it, use leftover cooked chicken, precooked chicken, rotisserie chicken, etc. Point is, you need two cooked chicken breasts.

Next, dice your bell pepper, scallions, cilantro and chicken (once cooled). Grate the cheese, and measure out the beans, corn, jalapenos and spinach.

Start the cooking by throwing the bell pepper and scallions in a pan over medium-high heat with some oil and cook a couple minutes until tender.

Next, toss the remaining ingredients (except the cheese and tortillas) into the pan and cook about five additional minutes until the spinach is all broken up and evenly distributed.

Once the spinach is distributed and the mixture is warmed through, transfer the mixture to a bowl. Throw the cheese on top and mix it in until all melted, gooey and delicious-looking.

Now it's time to assemble.... Wrap 12 tortillas in a slightly damp cloth/paper towel and warm in the microwave. Spoon some of the mixture into the middle of a tortilla. Wrap the roll TIGHTLY and secure with a toothpick.

There should be enough filling for 10-12 rolls depending on how much filling you put into one tortilla.

Freezing the eggrolls makes the frying really easy. Frozen tortillas will hold their shape better in the oil than room temperature tortillas. So once you have them all rolled up, place them into some sort of dish and pop it into the freezer for at least 4 hours. Overnight is great.

While the egg rolls are in the freezer, you can make a delicious Avocado Ranch dipping sauce.

What you need for the Avocado Ranch sauce:

1/2 cup mayo
1/2 cup sour cream
1 ripe avocado
2 Tbs milk
3.5 tsp white vinegar (I used apple cider vinegar... so shoot me.)
1/4 tsp salt
1/4 tsp dried parsley
1/4 tsp onion powder
Dash dried dill weed
Dash black pepper
Dash garlic powder
Dash cayenne
Leftover jalapenos from eggroll filling

I added the cayenne and jalapenos to the recipe because I thought the sauce should be spicy. I also put some lime juice in to make it a little more tangy.

Begin by mashing the avocado in a bowl.

Now this next step is quite complicated, so pay attention: Add all the remaining ingredients to the bowl and stir until well-mixed.

The cayenne and jalapenos weren't cutting it for me, so I threw in some hot pepper sauce. So that's it for the dipping sauce. Garnish with some diced fresh tomatoes and cilantro and keep in the refrigerator.

Alright..... remember these?

Well, it's time to get cookin'.

Mmmmmmmm.... I'm loving this picture. Sinfully delicioso. Anyway, heat up a good amount of oil to 375 degrees and CAREFULLY drop 5 or 6 rolls into the hot oil. Cook for 5-6 minutes until deep golden-brown and crispy. Remove with tongs to a paper-towel lined plate. Repeat with remaining rolls. When cool enough to handle, remove the toothpicks. (If the above picture scares you, disgusts you, or fills you with guilt, I'm sure that drizzling or spraying the rolls with some oil and placing them in a hot oven would work just fine).

Yummm......

Slice each roll on a diagonal and arrange on a plate with the dipping sauce.

And enjoy!!!.......

Fourth of July Tradition

2009-07-06T11:14:00.000-07:00

My Grandma has always made this Patriotic JELL-O cake for our Fourth of July celebrations, and every time she does I remember how delicious it is! The JELL-O in the cake makes it so moist! Yum yum yum.

I stole this picture from someone else's blog. She makes this cake too so I guess you could check out her recipe, if you wanted to, here.

Anyway, I have never actually seen my Grandma make the cake, but this recipe looks about right. I am going to try it myself (Jeff was studying for the DAT so he stayed at home) because Jeff hasn't ever tried this cake! Crazy! But I will let you know if the recipe turns out well, or if it totally stinks.

Patriotic Jello Cake

1 box white cake mix

1 package strawberry JELL-O

1 package fresh strawberries, cut in halves
1 package fresh or frozen blueberries

1 container of Cool Whip

Bake the white cake according to the directions on the box. Remove the cake from the oven, and let cool for about 5-10 minutes. Use a fork to make several holes in the cake, so that the liquid JELL-O will seep into the cake.

Prepare the strawberry JELL-O according to the directions on the package. Once you have finished cooking the JELL-O on the stove, drizzle the liquid evenly across the white cake.

Chill the cake in the refrigerator for several hours, or overnight. Before serving, cover the cake with a layer of whipped toping, such as Cool Whip or whipped cream. To make the cake look like an American flag, place the blueberries in a square, in the upper left hand corner of the cake. Then place the halved strawberries in several horizontal rows across the cake, to represent the stripes of the flag.

Dig in and enjoy!

You'll go nuts

2009-07-01T09:48:00.000-07:00

Caramelized Pecans. This is a delicious, delicious addition to a boring dinner. You can use it in a salad, or in yogurt, or with a little fruit salad. Last night I diced up some green apple and mixed it together with some caramelized pecan halves--tasty!

When I made them last night I just threw some butter and sugar into a pan with the nuts, but I found a recipe that looks pretty good. This recipe says to use:

1/2 tb Butter
1 tb Sugar
1/2 c Pecan halves

So first melt the butter in a saucepan. Then you will add in the sugar and pecans, and stir them together until the sugar looses its grainy appearance. According to the recipe, this will take about 5 minutes. Then remove the mixture from the pan and spread it onto a sheet of aluminum foil and allow it to cool for about 10 minutes.

Then you can use your imagination and put the pecans in anything you can think of! I think I will use the rest of my pecans in a little spinach salad with a light raspberry vinaigrette.

Yummy Grilled Cheese

2009-06-30T14:04:00.000-07:00

It's about time we posted a recipe on this food blog!

Yesterday I auditioned to teach an ACT class for Kaplan. We had to prepare a 5 minute presentation on some non-academic topic--I chose to present on how to make the best grilled cheese sandwich in the entire world! (Thanks Tyler Florence for letting me use your recipe)

So, I figured I would just put my notes on the presentation on here. You can imagine me at the front of a classroom explaining how to make it, if you would like.

Ingredients:
*8 slices country style white bread
*12 ounces sharp cheddar cheese, sliced
*3 tablespoons unsalted butter
*12 slices of bacon
*1 green apple

My name is Stephanie, and today I want to go over how to make the best grilled cheese in the entire world!

So, imagine this scene. It's, say, Wednesday night. You are just sitting at home, all alone, and you have nothing to do. You're just sitting watching TV, and all of the sudden your stomach starts rumbling! You're so hungry! So you walk into your kitchen, flip on the light, and look in the fridge. What do you see? There's nothing to eat! You are in the mood for something warm, crunchy, tasty and satisfying, but there is nothing in your fridge, heck-nothing in your kitchen that could possibly satisfy you, right?

(This is the audience participation part of the presentation, just so you know...)
-How many have you have ever eaten a grilled cheese sandwich?

-How many of you would say that grilled cheese is your favorite food? (I didn't expect anyone to raise their hand for this part...)

*Okay, that's because you haven't tried this grilled cheese sandwich!

When making this sandwich, there are 3 Steps that you need to keep in mind:
(write on the board)

1. Preparation
2. Cooking
3. Serving

1. Preparation:
-The things that you will need to make this delicious, delectable dinner are all in your kitchen: bread, mustard, cheese, bacon, apples
*In a pan, fry the bacon over medium-high heat (if you want to be healthy you can cook the bacon on a rack in the oven, but this way is much faster. Plus, bacon wasn't meant to be healthy, right?)
*Cut your apple into thin slices—you want the slices to be thin enough that they are not bulky on the sandwich, but thick enough that you can still get a nice crunch from them
*butter one side of each of your bread slices
*put your pan on the stove, and turn the burner on medium high heat

2. Cooking:
*Place the bread, buttered side down, on the pan. Then squirt a little mustard on it, followed by a slice of sharp cheddar cheese. After this, you'll want to place a layer of bacon, followed by a layer of apples. Then you will want to place another slice of cheese over this.
*This second slice of cheese is very important because it helps to seal all of the layers together, and bind the second slice of bread to the rest of the sandwich. Then cover all of this with a second slice of bread, buttered side up.
*Now, this next part of the cooking step is key! You will need something flat and heavy—if you don't have a panini press, you can use a second, smaller pan. Once you flip your sandwich over, you will want to put that second pan on top of your sandwich, and then put a can of soup or something on top of the pan. This step smooshes (and that is a technical term—you can use it!) all of the layers together, and helps to crunch the crust of the bread. It also pushes some of the cheese outside of the sandwich and down the crust, so that it will fry on the pan and get a nice, crunchy, toasted flavor.
*Watch your sandwich carefully, so that you can get the bread a nice golden brown color on both sides.
*After you have cooked both sides, take the sandwich out of pan.

3. Presentation:
*You may think that this step isn't important, but a good presentation can really help amp up the taste factor—especially if you are making this grilled cheese for you and someone else!
*Cut the sandwich at a 45 degree angle (draw on the board), right through the corners. Then put one sandwich slice flat down, and angle the other slice so that it is on top of the first slice. Then you can put a small bowl of soup or a couple of chips down on the blank space on the plate.

And voila! You have a delicious, tasty dinner in under 20 minutes that will be fully satisfying! I hope you will go out and try the tastiest grilled cheese in the entire world!

It's been a while

2009-06-21T17:07:00.000-07:00

But we have an excuse...

And that excuse is that we are poor. And have no food, as you can see. Pretty sad.

Bloomin Onion

2009-05-24T18:49:00.001-07:00

So, Jeff and I were watching the food network the other night and watched an episode of Unwrapped that looked at how the Bloomin Onion is made. Mmm...we started craving it like crazy.

So, the next night we decided to go to Outback to get us a little onion treat of our own. TASTY!

The reason I am writing this, is because it was a pretty cheap dinner date for us. We just got an Bloomin Onion (which was only like $5.something. I expected it to be more) and a salad. Sadly, the salad was more expensive than it was worth. It was like $10.50 and by the amount of salad that we got it should have been like $3.50.

BUT, there maybe something there that costs a little bit less, and will function just as well. It was plenty of food, and we even ended up taking some of the onion back home and had it with our steak dinner the next night.

Oooh, remind me to blog about that one. Or, better yet, I will just let Chef Ramsey tell you about how to cook the ribeye steaks we had.

This recipe is a winner...highly recommend it.

Fiesta Lime Chicken

2009-05-14T13:52:00.000-07:00

Oh my goodness it has been a long time since we posted anything. Bad us.

Well, to make up for our slothfulness, I'll post one of the BEST recipes I have found. This is a recipe for Applebee's Fiesta Lime Chicken that I found on topsecretrecipes.com. It is truly delicious!!

First, a short disclaimer. The amounts of each ingredient that go into the mexi-ranch dressing seem really minuscule, but they are right! At first I thought that because the amounts were so small, that I wouldn't be able to taste anything! But I have made this recipe three times and each time it has been delicious! So, without further ado:

Applebee’s Fiesta Lime Chicken:

Serves 4.

Tips:

*Just be sure not to marinate the chicken for longer than 3 to 4 hours or the citric acid in the lime juice may toughen the chicken.

*I like to pound the chicken so that it is relatively flat. This helps the chicken cook a little faster and more evenly!

Marinade:

1 cup water

1/3 cup teriyaki sauce

2 tablespoons lime juice

2 teaspoons minced garlic

1 teaspoon mesquite liquid smoke flavoring

½ teaspoon salt

¼ teaspoon ground ginger

4 chicken breast fillets

Mexi-Ranch Dressing:

¼ cup mayonnaise

¼ cup sour cream

1 tablespoon milk

2 teaspoons minced tomato

1 ½ teaspoons white vinegar

1 teaspoon minced canned jalapeño slices (nacho slices)

1 teaspoon minced onion

¼ teaspoon dried parsley

¼ teaspoon Tabasco sauce

1/8 teaspoon salt

1/8 teaspoon dried dill weed

1/8 teaspoon paprika

1/8 teaspoon cayenne pepper

1/8 teaspoon cumin

1/8 chili powder

Dash garlic powder

Dash ground pepper

1 cup shredded cheddar/Monterey jack cheese blend

2 cups crumbled corn chips or fried tortilla strips

Prepare marinade by combining marinade ingredients in a medium bowl. Add the chicken to the bowl, cover and chill for 2 to 3 hours.
Make the mexi-ranch dressing by combining all of the ingredients in a medium bowl. Mix well until smooth, then cover dressing and chill until needed.
When you are ready to prepare the entrée, preheat the oven to high broil. Also, preheat your barbeque or indoor grill to high heat. When grill is hot, cook the marinated chicken breasts for 3 to 5 minutes per side or until they are done.
Arrange the cooked chicken in a baking pan. Spread a layer of the mexi-ranch dressing over each piece of chicken (you’ll have plenty left over), followed by a ¼ cup of the shredded cheese blend. Broil the chicken for 2 to 3 minutes, or just until cheese has melted.
Spread a bed of ½ cup tortilla strips or crumbled corn chips on each of four plates. Slide a chicken breast onto the chips on each plate and serve with your choice of rice, and pico de gallo or salsa.

what's better than actually cooking? watching other people do it, of course

2009-03-27T21:05:00.001-07:00

So I hope you all have the amazing opportunity of having the food network channel. Jeff and I LOVE watching cooking shows. He has already made some amazing recipes after watching some of his favorite shows: minestrone soup, grilled cheese sandwiches with bacon and apple, and just last night made delicious breaded chicken and caesar salad. Mmm we will definitely be putting those recipes on the blog.

But for now, I just want to comment on a few of my favorite shows from this wonderful, delicious channel. First and foremost this man is my hero:

He makes cooking so interesting, and his food, although complicated, always looks pretty good. I confess that I haven't tried anything that he has made yet, but one of these days I will get around to making his pop-overs.

Mmm, don't they just look perfect to spread a little butter and jam on--and have with some hot chocolate for breakfast? Or maybe serve with a hot bowl of soup for these cold, SPRING days in Provo? I'll let you know how it goes.

Secondly, this show is just plain amazing. LOVE IT!!

And, luckily enough for me, they have full episodes of Ace of Cakes available on foodnetwork.com--so I can watch it whenever I want! Yahoo!

I also really like Ellie Krieger, who is a nutritionist on the foodnetwork. We have actually had a lot of success with any of her recipes that we have tried, and they are usually quite good for you too! And, probably best of all, they are usually really easy to make. I'm definitely a fan.

Sometimes she can be kind of annoying when she talks, or how she is always smiling, but I think her food definitely makes up for it.

Okay, well it isn't all fun food and dandy...I am afraid we must look at the dark side of foodnetwork as well. One of the scariest people to grace TV =

Duh duh duh....Paula Deen. She is likely to kill you in one of three ways:
1. she will drive you insane with her ridiculous accent
2. if you make any of her recipes you will die from all of the butter that instantly clogs your arteries
3. she will eat you

But is she the worst? Oh no, no it gets much more dreadful, dreary, and downright horrendous. Meet the Barefoot Contessa.

Honestly, I cannot stand to watch more than one full minute of this show. Firstly, she is so pretentiously snobby. "Oh, today we will be making blahblahblah so that we can share it with my designer friends who are coming from the gallery today. We will then dine on this lovely meal in my terrace garden, where the fresh herbs will compliment the taste of my red wine very nicely... (meant to be said with a snobbishly disgusting tone)" Secondly, her food really doesn't even look that good.

ANYWAY, just thought that I would share my thoughts about cooking shows, on the cooking blog. What do you guys think? Do you have any favorite shows? Are you a religious watcher like us? Seen any good recipes lately?

Strawberry Crepes

2009-03-24T21:54:00.000-07:00

(I would like to apologize in advance for the quality of the pictures. They are terrible, but the food was good--promise!)

Well, let's start off the blog with something delicious and very easy to make. Crepes are one of my most favorite dessert dishes because they are the perfect vehicle to any craving I might have--strawberries, chocolate, peaches, berries, ice cream, pudding...basically anything you can think of! Anything goes.

But your crepe fever doesn't have to stop there! Crepes can be used to make delicious dinners with left over chicken, ham or turkey. One delicious crepe I had in Paris was like a grilled ham and cheese, only, on a crepe. Tasty.

Here is my grandma's recipe, which makes about 35 crepes in all. I usually half the recipe, since we definitely don't need 35 crepes all to ourselves!

4 eggs
1/4 teaspoon salt
2 cups flour
2 1/4 cups milk
1/4 cup melted butter

For dessert crepes add:
1 teaspoon vanilla
2 tablespoons sugar

Combine all ingredients in a blender jar; blend for about 1 minute. Scrape down sides with a rubber spatula and blend for another 15 seconds or until smooth. Refrigerate batter for at least 1 hour (this allows flour to expand).

(When I made the crepes this time I used whole wheat flour for half of the recipe. It was pretty good, but I think I would recommend sticking with all purpose flour for the entire recipe.)

Cook on crepe griddle or traditional pan. Here is an example of a crepe pan. This one was a present, but I am sure that you can find them at any store that sells kitchen supplies, and they should be pretty cheap. Otherwise, I am sure that you can just use a flat bottomed skillet--it would probably work just as well. (PS--Ignore the dirty stove. It is stained from when Jeff cooked carne asada...I need to get some bleach scrub, but until then...)

Tips for cooking:
*It isn't necessary to grease pans that have a non-stick coating. Other pans should be brushed with oil or butter.

*Heat pan over medium-high heat. With one hand pour in 2 to 3 tablespoons of batter (I just usually use a 1/4 measuring cup and fill it up half way). At the same time, lift pan about heating unit with your other hand. Immediately tilt pan in all directions, swirling the batter so it covers the bottom of the pan in a very thin layer. Work quickly before batter cooks too much to swirl.

*Return to heating unit and cook over medium-high heat. Cook crepe until bottom is slightly golden brown, then carefully turn with spatula. Brown the other side for a few seconds, and then remove from the pan. Repeat!

So, lets talk fillings. You can use anything you want--fresh or frozen. Since it is the beginning of strawberry season and since Costco has some amazingly tasty strawberries, I went with the fresh. I just slice them up, sprinkle them with a little sugar, then refrigerate until the crepes are ready.

Then I add a little vanilla ice cream--vanilla bean is our favorite, but I suppose that you could use another kind--and top with a few strawberries. Roll it up, then top with your choice of whipped cream, additional strawberries and chocolate! Delish!

Our journey into the world of food

2009-03-19T21:31:00.000-07:00

We would like to welcome ourselves to the world of food-blogging. Yum yum yum!!

Hope you enjoy this blog as much as we will!

Recipe Index

2008-01-01T09:46:00.000-08:00