Recipes

[anemone]

chilaquiles

I am craving them like crazy. Does anyone have a quick and easy recipe for them preferably with scrambled egg rather than the fried egg?

I make a chilaquile-style breakfast casserole. I don't know if that is what you had in mind. I am also not good when it comes to measurements for a casserole. It is usually whatever I have, I use. You can adjust to your taste.

Saute a medium chopped onion in oil just until translucent. Add chopped garlic and about 4 chopped green chiles roasted or fresh (seeded) or a small can. Meanwhile, cut small corn tortillas into eighths and line several in a lightly oiled casserole pan. (Or I use tortilla chips) Beat 6-8 eggs with a splash of milk, add shredded colby/jack cheese. Salt and pepper the egg mixture. (not too much salt if using the chips.) Add the onion/chile to the eggs and pour over tortillas. Top with another layer of tortillas. Bake 350 degree oven for 1/2 hour, top with cheese and bake for 15 minutes more. I add diced seeded roma tomatoes to the top just before serving.

[anemone]

Sorry for the double post.
I forgot to say to saute chopped a green or red bell pepper with the onions.

[roseskid]

Lucy, since I make tacos regularly I can't wait to use your great seasoning - thanks for sharing.

Anemone, I will be adding your recipe to my cookbook, too, because your recipe sounds delicious.

Livin4, your corn salad sounds terrific, and my cookbook is getting larger by the day.

Thanks all for posting.

This is the first year we haven't grown tomatoes, basil, and zucchini, and had I known I'd miss them all so much, I would have made sure we hadn't skipped it.

[roseskid]

How in the world is it that this thread hasn't had activity in several days?

I'd like to make some cheddar cheese/rosemary biscuits tomorrow, and found some recipes online. However, if anyone has a tried and true recipe, I'd much rather use it than something off the net. Anyone?

[applesauce]

anemone, mmm. This sounds perfect! I will try it out this week. Thanks so much for the recipe.

I make a chilaquile-style breakfast casserole. I don't know if that is what you had in mind. I am also not good when it comes to measurements for a casserole. It is usually whatever I have, I use. You can adjust to your taste.

Saute a medium chopped onion in oil just until translucent. Add chopped garlic and about 4 chopped green chiles roasted or fresh (seeded) or a small can. Meanwhile, cut small corn tortillas into eighths and line several in a lightly oiled casserole pan. (Or I use tortilla chips) Beat 6-8 eggs with a splash of milk, add shredded colby/jack cheese. Salt and pepper the egg mixture. (not too much salt if using the chips.) Add the onion/chile to the eggs and pour over tortillas. Top with another layer of tortillas. Bake 350 degree oven for 1/2 hour, top with cheese and bake for 15 minutes more. I add diced seeded roma tomatoes to the top just before serving.

[roseskid]

Mr. Rose came home from a backpacking trip yesterday, and I knew he'd be hungry for real food so I made a roasted chicken. I never found a cheddar cheese/rosemary biscuit recipe, so after looking at various ones online, I found an approximate measurement for the rosemary and the cheese, then combined them with my favorite plain biscuit recipe (from my old red/white checkered Better Homes and Garden cookbook). They came out great, and made the house smell divine. I'll definitely make these again because they didn't take any time at all.

Rosemary Cheddar Cheese Biscuits

2 c. flour
3 tsp. baking powder
½ tsp. salt
¼ c. shortening
¾ c. milk
1 c. shredded cheese
¼ c. fresh rosemary leaves, finely chopped

Sift dry ingredients into bowl. Add rosemary and cheese. Cut in the shortening till like coarse crumbs. Make a well; add milk all at once. Stir quickly with fork just till dough follows fork around bowl. Turn onto lightly floured surface. Dough should be soft. Knead gently 10 to 12 strokes. Roll or pat dough to ½ inch thick. Dip cutter in flour; cut dough straight down - no twisting. Bake on lightly greased baking sheet at 450° for 10-15 minutes. Makes 12 biscuits using 3 inch cutter.

[MRD]

I made this last night and it was DIVINE! I cut the recipe in half. It says it serves 6, but they'd have to be 6 lumberjacks as the half recipe could have served 6.
I also used a whole grain penne pasta and I think it gave it extra flavor.
Don't let all the ingredients fool you, it was quick, easy and VERY good.
Even my husband who thinks you MUST have meat at dinner loved it.


Baked Penne with Roasted Veggies.
2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved (I used regular button mushrooms)
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound penne pasta
3 cups marinara sauce (store bought or homemade) (I used the walmart brand of cheap sauce and it was still very good)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces

Preheat the oven to 450 degrees F.
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

One of the reasons I made this is that we hit the farmer's market on Sat. and they had so many good, fresh, local veggies that I went on a shopping spree and needed to use them up. (LOVE the farmer's market, my favorite Sat. morning activity)

[Marleybone]

A couple of weeks ago while we were on vacation we had a flat tire in Waukesha, WI, and while I was waiting at Firestone for it to be fixed I came across this recipe in a magazine. I haven't tried it yet, in fact I just pulled the paper I wrote it on out of my purse. The picture in the magazine looked wonderful and I can't wait to try it. I couldn't remember the name of the magazine so I googled the recipe and found this link:

Renaissance Culinaire: Blurb on Big Small Plates : Recipe for Tomatillo - Avocado Salsa

Cindy's Backstreet Tomatillo Avocado Salsa

8 oz. tomatillos, papery husk removed, cut into ½ - inch dice.
1 ½ avocados , pitted, peeled, and cut into ¼- inch dice.
3 scallions, white and light green parts only, minced.
1 jalapeño chile, stemmed, seeded if you wish, and minced.

3 tablespoons minced cilantro leaves
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper.
½ teaspoon ground toasted cumin seeds.
1 tablespoon rice vinegar**
3 tablespoons olive oil

To make the salsa :

Combine all the ingredients except the vinegar and oil, in a bowl. Mix well but gently, taking care not to mash the avocado. Whisk together the vinegar and oil until emulsified, and add just enough of this to the salsa to moisten it. Reserve any leftover vinaigrette to use in other salad dressings.

Big Small Plates © Ten Speed Press

[MRD]

Anyone got a good stuffed pork chop recipe?

When we switched over refrigerators this weekend, I found a package of boneless, thick cut pork chops that I need to use up. Hubby wants stuffed pork chops and I don't think I've ever made them.

Thanks.

[queenb]

Rosie, you can just use Stove Top prepared by package directions, or else just mix up some bread crumbs and whatever herbs you like and sok it in chicken broth. Cut a pocket in the chops, stuff them, salt and pepper the top. and bake at 350 an hour or until done (varies by chop thickness ans size, and how much stuffing you can fit in them. Easy!