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Minas Tirith Forums » The Prancing Pony » Party Tree Recipes (Page 14)
Author Topic: Party Tree Recipes
Snöwdog
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Loks interesting Pi.

I want to try something different with taco-wises, so am thinking of doing this:

Chicken Soft Tacos

Ingredients:
- Taco Sauce
- 2 teaspoons Chili-infused Olive Oil
- Olive Oil of choice for dressing
- 500 grams/1 Lb chicken breast cut into strips
- finely-shredded lettuce and/or savoury cabbage
- Red apple cut into matchstick size strips
- 1 cup Coriander leaves
- juice of one Lime
- Half cup light sour cream
- 1 pack good-quality tortillas


Directions:
- Heat Olive Oil in large fry-pan.
- Add chicken strips when oil is hot. Reduce heat to medium/high.
- Cook chicken for 5 minutes or until golden brown.
- Add Taco Sauce to fry-pan and stir, coating all the chicken. Reduce heat and let simmer for about 2 minutes.
- Mix the lettuce, cabbage, and apple.
- Dress with Lime juice and some Olive Oil.
- Mix in some light sour cream and season to taste
- Warm tortillas, or use cold. Add chicken and salad mix, roll, and enjoy!

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Roll of Honor pi
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I'd forgotten about making that! [] I copied it to make sure I do.
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Roll of Honor pi
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I finally made the dish last night that I posted a while back (but only on the previous page). It was delicious!! Here it is again:

Sautee separately:

Large portebello mushroom per serving, white wine and chicken broth (use cap only)
Fresh spinach (can saute with white wine, pinch of salt, pepper, garlic etc)
Red Peppers (can roast fresh or use jar of cento or Victoria roasted red peppers)
chicken cutlet or grilled chicken (seasoned with garlic, onion, salt, pepper)...your preference of either
fresh mozzarella
After each one is cooked layer ingredients in a pyrex dish.
lay mushroom down first then
chicken
spinach
red peppers
thinly sliced mozzarella (i like a lot of cheese melted on top)
place under broiler until cheese melts and starts to slightly brown
when done finish with a cream of balsamic - I prefer Giovanni Isola sometimes instead of spinach I sautee and grill asparagus al dente and lay it down on the plate first and then the creation on top.

[ 02-24-2013, 11:45 AM: Message edited by: pi ]

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Snöwdog
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Stuffed Capsicum (Bell Pepper)

(Basic Recipe)
What you need:
  • 4 large capsicums (any colours)
  • 300 g mild Italian sausages
  • 1 teaspoon dried oregano, crumbled
  • 1½ cups (285 g) cooked brown rice
  • 1 medium carrot, grated
  • ½ cup (60 g) coarsely grated cheddar cheese

Optionals:
  • 1½ cups (375 ml) tomato passata, warmed (for a mild fill)
  • 4 Tablespoons Taco Sauce, warmed (for spicier, add to above)
  • fresh crumbed bacon (mix with sausage while cooking it)
  • Crushed Garlic Clove
  • chopped onion
  • Lemon or lime zest (grated rind)
  • Basil
  • Fennel
Try with none, some, or all of the optionals, and/or add your own flavours! You can use pretty much anything you want really.

Preparation (15 minutes approx) & Cooking (40 minutes approx)
  • 1. Cut capsicums in half through the stem end. Scrape out membranes and seeds. Steam capsicums for 5 minutes to soften slightly. Finely chop usable part of capsicum tops.
  • 2. Heat a large non-stick frying pan over medium heat. Take sausage meat out of casings. If you're adding bacon, chop it into rough 1cm bits and cook in pan. When its nearly done, crumble sausage into pan. Add chopped capsicum tops and oregano. Cook sausage, breaking it up with a wooden spoon, until it is browned and cooked through, about 3 minutes. Remove pan from heat. Add rice, carrot and cheese.
  • 3. Preheat oven to 190°C. Place capsicums in 23 cm-square baking dish. Using a small spoon, fill each capsicum with cooked mixture. Cover with aluminium foil.
  • 4. Bake until capsicums are tender, 25 to 30 minutes. Serve with tomato passata/taco sauce if desired.

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Snöwdog
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Zuppa Toscana

  • 1 lb. (454g) Italian sausages (½ kg will be fine)
  • 4-6 russet potatoes, chopped
  • 1 onion, chopped
  • ¼ cup. fresh-cooked bacon broken into pieces
  • 2 Tbsp minced garlic (about 3-4 cloves)
  • 32 oz. (946ml) chicken broth
  • 1 cup. kale or Swiss chard, chopped
  • 1 cup. heavy whipping cream
  • 2 Tbsp flour

1. Brown sausage links in a sauté pan.
2. Cut links in half lengthwise, then cut slices.
3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.
4. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.

30 minutes before serving:
5. Mix flour into cream removing lumps.
6. Add cream and kale to the crock-pot, stir.
7. Cook on high 30 minutes or until broth thickens slightly.
8. Add salt, pepper, and cayenne to taste.

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Loving that recipe Snöwdog
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Snöwdog
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A really old Mac n Cheese recipe!
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Snöwdog
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"Taters... boil em, mash, em, stick em in a stew!"

Samwise surely baked a few in his culinary days. One he brought home from the south was this hot number...

Twice-Baked Potatoes with Salsa
  • 2 large baking potatoes (8 ounces each)
  • 1/4 cup low-fat (1%) cottage cheese
  • 1/4 cup low-fat (1.5%) buttermilk
  • 2 tablespoons reduced-fat cream cheese (Neufchatel)
  • 2 scallions, minced
  • 1 tablespoon minced fresh jalapeño pepper
  • 1/4 teaspoon black pepper
  • 3/4 pound tomatoes, diced
  • 1 small red bell pepper, diced
  • 1/3 cup minced red onion
  • 3 tablespoons chopped cilantro
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
1. Preheat oven to 450°F. Prick potatoes in several places. Bake for 45 minutes, or until tender. When cool enough to handle, halve potatoes lengthwise. With fork, fluff potato flesh inside and transfer to a bowl, leaving enough potato attached to skin to form a sturdy shell, about 1/8-inch thick.

2. Add cottage cheese, buttermilk, cream cheese, scallions, 1-1/2 teaspoons of jalapeño pepper, and the black pepper. Mix well to combine, then spoon into potato shells. Return to oven and bake until stuffing is piping hot, about 20 minutes.

3. Meanwhile, in a medium bowl, mix together tomatoes, bell pepper, red onion, cilantro, vinegar, sugar, salt, and remaining 1-1/2 teaspoons jalapeño. Spoon salsa over potatoes and serve.

(Enjoy the encore)

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Snöwdog
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Mmmm......Waffles.....

Buttermilk Waffle Recipe by Sally@Sally’s Baking Addiction
Some notes before we begin:

This is a buttermilk waffles recipe and is developed for the inclusion of buttermilk. No alternatives for this particular recipe. Go grab some buttermilk from the store; you won’t be sorry.

The secret to their fluffy centers is the same trick I use for my classic yellow cupcakes. Separate the eggs, add the yolks to the wet ingredients, whip the egg whites, and fold them into the batter. If a light and fluffy waffle is what you are after (of course it is!), then the separation of the eggs is imperative.

Avoid overmixing. Overmixing results in tough, dense-textured baked goods from cookies to cakes to muffins to breads. And waffles are no different. The solution is gentle patience. And this is coming from a girl who has the patience of a hungry 2 year old. Using a whisk with a gentle hand, whisk the wet and dry ingredients together until just combined. Then, using a rubber spatula, carefully fold in the egg whites.

Ingredients:
• 1 and 3/4 cups (280g) all-purpose flour
• 1 and 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs, separated
• 1/2 cup (115g) unsalted butter, melted and slightly cooled
• 1/3 cup (67g) granulated sugar
• 1 and 3/4 cups (430ml) buttermilk*
• 1 teaspoon vanilla extract
• butter + pure maple syrup for topping

Directions:
Preheat waffle maker on medium-high heat. Preheat oven to 200F degrees. Place a wire rack on a baking sheet; set aside.
In a large bowl, combine the flour, baking powder, baking soda, and salt. Set aside. In another large bowl, whisk the egg yolks, butter, sugar, buttermilk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients and whisk gently until smooth. Do not overmix.
In a medium bowl, whisk the egg whites until stiff peaks form. I typically use a handheld or stand mixer fitted with a whisk attachment to whisk the egg whites. Using a rubber spatula, gently fold the egg whites into the batter.

Pour 1/3 cup of the batter into each well of the waffle maker (or less if your waffle maker is smaller) and close the lid. Cook the waffles util golden brown and crisp, 5-6 minutes. Transfer the cooked waffles to the wire rack and keep warm in the preheated oven as you cook the rest. Repeat to cook the remaining batter.

Serve the waffles immediately with butter and maple syrup, or your choice of toppings. Waffles are best enjoyed the same day. Extras may be refrigerated up to 3 days. Waffles may be frozen, up to 3 months, then warmed in the toaster.

*Though I typically suggest a DIY buttermilk option using regular milk and vinegar/lemon, I highly suggest actual buttermilk. I used low fat buttermilk, but full fat will work just fine. I do not suggest any substitutions.

[ 12-06-2014, 04:20 PM: Message edited by: Snöwdog ]

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Snöwdog
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Bacon Wrapped Cream Cheese Stuffed Chicken Breast

Ingredients

2 Boneless skinless chicken breast
4 tablespoons cream cheese
1/4 cup Pepperjack cheese, shredded
2 tablespoons green onion, chopped
4 to 8 pieces of bacon
Cut chicken into 4 equal size pieces. Pound breast so it is about 1/4" thick.

Mix together softened cream cheese, chopped green onions and shredded pepperjack cheese. Put 1/4 of this mixture into the middle of each piece of chicken.

Starting at the long side, roll chicken breast up, keeping the cheese mixture to the middle.

Wrap 1 to 2 slices of bacon around the chicken breast, secure with toothpick, if needed.

One piece of bacon wrapped around each breast is enough. But 2 pieces of bacon for each breast fully wraps the chicken and is outstanding.

Place on baking sheet and back for 30 minutes at 375 degrees F.

Broil topside for about 5 minutes to fully brown and crisp bacon. Turn each breast over and broil for another 3 minutes or so to crisp up the bottom side.

 -

[] []

[ 12-29-2014, 09:46 PM: Message edited by: Snöwdog ]

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Snöwdog
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....and these Macadamia Crusted Rosemary BBQ Chicken Skewers are just awesome!

 -

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Snöwdog
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In honor of the Seattle Seahawks, here is the recipe for some 5 star Clam Chowder by Duke's Restaurants in the Pacific Northwest. This is the recipe from 10 years ago:

Duke's Clam Chowder

List of Ingredients:
  • 4 slices bacon, diced
  • 1 medium onion, diced
  • 3 stalks celery, diced
  • 1⁄4 lb new potato, blanched and diced
  • 4 cups heavy cream
  • 1 1⁄2 cups clams, chopped
  • 1⁄3 cup flour
  • 1⁄2 cup half-and-half
  • 3 ounces butter
  • 2 ounces clam base
  • 1 1⁄4 cups clam juice
  • 1 pinch garlic, chopped
  • 1 pinch white pepper
  • 1 pinch black pepper
  • 1 pinch cayenne, to taste
  • 1 teaspoon marjoram
  • 2 teaspoons fresh basil, chopped
  • 1 teaspoon Italian seasoning
  • 1⁄4 teaspoon dill
  • 1⁄2 teaspoon thyme
  • 2 bay leaves
  • 1⁄8 cup fresh parsley, chopped

Getting them all together:
  • 1. Cook bacon until transparent.
  • 2. Add butter, onions, celery and all the seasoning except dill and parsley.
  • 3. Cook until tender. Add flour and cook 3 to 4 minutes over low heat.
  • 4. Add all dairy products, clam nectar and base. Heat just under boiling point.
  • 5. Steam potatoes and cool.
  • 6. Add chopped clams and potatoes. Bring to a boil slowly and cook 2 to 3 minutes. Add dill and parsley and serve. Serves 6.

 -

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Snöwdog
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And now for some artery-clogging yummyness....


Beer Can Bacon & Beef Burger

The Ingredients we use (Go Ahead, Get Adventurous!) :

Mince – 3 Kilos
Bacon – 1 Kilo regular cut
A Can Of Beer – 1 unopened
Burger Buns - 6

Stuffing/Toppings:
Cheese
Mushrooms
Grilled Onions
Tomato – chopped
Bacon
Roast Beef
Chilli
BBQ Sauce

DIRECTIONS:

Start BBQ and make sure it is clean and hot to start cooking! Make sure it is not too hot, as it will burn rather than cook thoroughly.

Sauté mushrooms & onions.

Heat up chopped tomato, bacon, roast beef, and chilli. (Or your chosen toppings)

Make hamburger balls, fist sized balls. Make sure meat is cold! If it is a hot day rest the hamburger balls in the fridge for 20 minutes prior to the next step.

Press beer can into centre of each meatball forming a pocket around the can.

Wrap bacon around each hamburger ball. (Should take approx two pieces of bacon)

Using a Chux Cloth, remove beer can from meatball carefully.

Do this until all meatballs have been formed. (should imitate a little well)

Take stuffing/toppings and start placing inside meatball pockets. Use your favourite toppings, be adventurous!
Top with grated cheese.

Add a few dashes of Tabasco sauce if you want some kick or just drizzle BBQ sauce.

MAKING:

Place bacon burgers on cooking plate for cooking.
Put lid on BBQ and cook for 45 minutes on low heat, ensuring to check every ten minutes how it is progressing. (Optional – turn and rotate after 20 minutes)
After half an hour check to make sure the meat is cooking through evenly.
Once it is thoroughly cooked simply remove from the BBQ plate.

FINISHING YOUR MASTERPIECE:

Place bacon burgers on buns.
Top with favourite sauce (and extra cheese if you are feeling extra unhealthy!).

SERVING:

Serve with chips, coleslaw, potato salad, grilled vegetables and a cold beer!
Kick back, relax and enjoy your hard work!

 -

 -

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faithfull
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quote:
And now for some artery-clogging yummyness....
[] []

To revive yourselves, afterward, try this simple papaya and lime sorbet: Peckish Hobbit Rescue Recipes []

Next time I make it, I will add some freshly grated ginger. Vodka is also an option . . . []

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Snöwdog
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Red Wine & Herb Marinated Rib Eye Steaks

Get:
  • 1⁄2 cup red wine (Cabernet Sauvignon or Shiraz)
  • 1⁄4 cup soy sauce
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard (variant: hot English mustard)
  • 1⁄4 cup dark brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1½ teaspoons salt (more or less depending on your preference)
  • 1 teaspoon fresh ground black pepper
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 3 garlic cloves, minced
  • 2 good quality thick-cut rib eye steaks

Do:

1. Whisk together all the marinade ingredients in a mixing bowl.

2. Marinate the steaks by your preferred method. Some will put the marinade the steaks in a large ziplock bag, turning it every 15-20 minutes or so. I use a pie dish and let them sit in it, turning them periodically. You want to get all parts of the steak spending a bit of time submerged in the marinade. How it is done is up to you.

3. Allow the steak to marinate in the fridge. I've done 6 hours, 8 hours, and overnight. I recommend prepping the night before and let sit on one side overnight, and turn them in the morning and let the other side marinate for about as long through the day.

4. Before cooking, remove the steaks from the fridge and allow them to come to room temperature.

5A. Grill on a charcoal grill to your desired doneness. I recommend anywhere from rare to medium. Any more and you burn the marinade and kill the taste with carbon, and there was no point in going through the trouble. That is just my opinion though.

5B. A secondary method of grilling is to use a stove-top grill and sear the steaks on each side, then put in oven pre-heated to 190°C (375°F) for 10-15 minutes or until they are to your doneness.

6. Either way they are grilled, an important step is to rest the steaks after removing them from the heat. You can 'plate-rest' then while the rest of the meal is finished and dished up, but i find that covering them in Al-Foil (shiny-side down... it makes a difference) for 5 or so minutes. It sort of finishes the process and gives you a tender steak.

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Snöwdog
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Chicken with Black Pepper Lemon Marinade


Ingredients:


  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon black peppercorns, crushed
  • 4 chicken breasts, skinless and boneless
  • Salt

Directions
In a shallow glass baking dish combine fresh lemon juice with olive oil, garlic and crushed peppercorns. Mix together with a fork. Place chicken breasts in baking dish and turn several times to coat with mixture. Let marinate for 30 minutes. Heat an indoor iron grill pan or outdoor grill until very hot. Sprinkle chicken breasts with salt and cook for 3 to 5 minutes on each side or until cooked through.

Read more at: http://www.foodnetwork.com/recipes/chicken-with-black-pepper-lemon-marinade-recipe.html?oc=linkback

Good stuff!

[ 04-06-2016, 09:02 PM: Message edited by: Snöwdog ]

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Snöwdog
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(years on and this is still a great feed....)

Burgundy Skirt Steaks
~~~~~~~~~~~~~~~

  • 1 Cup Burgundy Wine
  • 2 Tablespoons Champagne wine vinegar
  • ¼ teaspoon dried rosemary leaves (crushed)
  • ¼ teaspoon dried sage, (crushed)
  • ¼ teaspoon coriander seeds (crushed)
  • ¼ teaspoon dried thyme leaves (crushed)
  • 5 black peppercorns (crushed)
  • 2 whole cloves
  • 4 skirt steaks, placed with wooden skewers
  • salt & pepper (optional, to taste)
  • ½ small onion, thinly sliced
  • ¼ carrot, thinly sliced
  • 2 cloves of garlic, peeled and crushed
  • 3 sprigs of parsley
  • 1 tablespoons Olive oil
  • ½ teaspoon cornstarch
  • 1 teaspoon cold water
  • 1 Tablespoon apple jelly
  • 1 Tablespoon cognac or brandy
1. In a small saucepan, mix the wine, vinegar, rosemary, sage, coriander, thyme, peppercorns, and cloves.
Bring to a boil and remove from heat.
Set this aside to cool.

2. Sprinkle steaks on both sides with salt and pepper and rub into meat. Put them into a dish where they fit easily.
Add onion, carrot, garlic, & parsley.
Pour wine mixture (what you heated earlier) over steak and
vegetables.
Cover and refrigerate overnight.

3. (Next day) Remove steak from marinade and set it aside.
Strain the marinade through a sieve and toss out the captured solids.
Boil the remaining marinade until it is reduced by about half, then set aside.

4. Heat olive oil in a large heavy skillet until its very hot, and I mean hot!
Add steaks and cook until they are nicely brown.
Turn and brown the other side. This process usually takes about 5-7 minutes depending on your stove's idiosyncrasies and the thickness of the steaks.
When cooked to your preference (medium, medium-rare, etc.) remove to a platter and keep warm.
Pour the oil out of the skillet.

5. Blend cornstarch & water; when smooth whisk into the reduced sauce.
Add jelly and cognac or brandy.
pour sauce into hot skillet and simmer until thickened, stirring to incorporate previous brownings left in skillet.
Place the steaks on warm plates and pour sauce over them.
This is for four servings.

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Snöwdog
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BANGERS AND MASH WITH BEER AND ONION GRAVY
Serves 2

Ingredients:

  • 4 great-quality pork sausages (I'm using sweet Italian from the local butcher)
  • A little oil (I'm using some chili-olive oil)
  • 1 large brown onion (reds work too)
  • A knob of butter (or a wad, about a heaping tablespoon)
  • 1 lightly heaped tablespoon flour
  • 1/2 teaspoon brown sugar
  • 200ml stock (I'm improvising on this as I don't have any. I'll use any juices that cook out of the sausages, and maybe more beer and some worchestire sauce)
  • 100ml dark beer (I find a nice bitter CDA is nice, but a good porter or stout works well too)
  • Enough mashed potatoes for two bowls/plates as a base to serve the bangers on
Method

Pre-heat oven to 160°C/320°F.

In a non-stick pan that you can put in the oven (no plastic handles!), fry the sausages in a bit of oil till lightly coloured on all sides. Remove sausages from the pan and set aside.

Peel and slice the onion into thin circles. Melt the butter in the pan and add onions, cooking over a moderate heat until the onions take on some colour.

Stir in the flour and cook for 3-4 minutes, stirring occasionally, then add the sugar. Put the sausages back in the pan, pour in the stock and beer then bring to the boil for a minute or so.

Cover the pan with a lid and place in the oven for 50 minutes. Drink the beer you didn’t use in the recipe, and prepare some creamy mash. Serve sausages on top of mash and spoon the rich, oniony gravy over the lot.

Original recipe by Nigel Slater

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Snöwdog
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It's Burrito Time!

Ingredients


  • 1 tbsp. extra-virgin olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 c. shredded rotisserie chicken
  • 1 c. enchilada sauce
  • Juice of 1 lime
  • kosher salt
  • Freshly ground black pepper
  • 1 15- oz. can black beans, drained
  • 2 c. cooked white rice
  • 1 c. cheddar cheese, divided
  • 1 c. Monterey Jack cheese
  • 6 large flour tortillas
  • Sour cream, for serving (optional)
  • Hot sauce, for serving (optional)
    Chopped coriander/cilantro, for serving (optional)

Directions

- Preheat oven to 180°C/350°F

- Heat olive oil in a large nonstick skillet over medium heat. Add onion and sauté until soft. Stir in garlic and cook until fragrant, about 30 seconds. Add chicken and about 1/2 cup enchilada sauce, or until the chicken is fully coated. Toss until evenly combined. Stir in lime juice and season with salt and pepper to taste.

- Working one burrito at a time, lay a tortilla on a cutting board or clean working service. Add a scoopful each of rice and beans to the center. Add the chicken mixture then top with a small handful each of both cheeses. Reserve about ½ cup of cheese total to sprinkle on the burritos before baking. Roll the burrito tightly and place in a large casserole dish. Repeat with remaining tortillas.

- Pour the remaining enchilada sauce over the burritos then sprinkle the extra cheeses on top. Cover until the cheese is melted, about 15 minutes.

- Garnish with coriander/cilantro and serve with sour cream and hot sauce, if desired.

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Snöwdog
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Got the Christmas ham ordered, now to find as bottle of Holdate Temptress Stout....
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Snöwdog
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... and the bottle of Holgate Temptress Chocolate Porter has been secured! Here is my simple glaze:

Holiday Ham Glaze

  • 1½ cups Holgate Temptress
  • 1cup Dark Brown Sugar, loosely packed
  • 2 Tbsp Wholegrain Mustard
  • 2 tsp Ground Ginger
  • 1½ tsp Ground Cardamom
  • 1 tsp Ground Cinnamon

Combine all the glaze ingredients in a medium saucepan over a low heat. Stir until the sugar dissolves. Increase the heat to medium and simmer until the glaze becomes syrupy (about 5 minutes).
1. Preheat oven to 180°C/355°F
2. Place ham on a rack in a large roasting pan. Half fill roasting pan with water and brush ham liberally with a third to half the glaze. Reserve the rest. Place in oven, or in hooded barbecue.
3. Allow one hour and 20 minutes for a 4 kilo half leg. You will need to baste the ham every 15 minutes or so.

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Snöwdog
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Here I go with my culinary attempts. This time it's

Coriander & Lime Chicken with Rice

Ingredients:

1 1/2 lb skin-on, deboned chicken thighs (I have my butcher prep them)
Lime wedges, for garnishing
Chopped coriander/cilantro, for garnishing

Marinade:

3 tablespoons olive oil
4 cloves garlic, minced
4 tablespoons finely chopped coriander/cilantro stems and leaves
2 tablespoons lime juice (squeeze out two halves of a lime and its close to this)
1 heaping teaspoon red chili flakes (or you can chop some fresh birds eye chilies)
1/2 teaspoon salt or more to taste


Method:

Preheat oven to 190°C/375°F.

Whisk all the Marinade ingredients together in a big bowl, mix well. Add the chicken into the Marinade, stir to coat well. Marinate for 15 minutes to 2 hours (the longer the better as it allows better infusion of flavours into the chicken)

Heat up a skillet and pan-fry the chicken with the skin-side down until slightly browned.
Turn over and pan-fry the other side of the chicken until slightly browned.

Transfer the skillet into oven and bake for 20 minutes. Transfer the chicken and the Marinade residual (after baking) to a serving platter (discard the oil), squirt some fresh lime juice and garnish with cilantro, serve immediately.

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Snöwdog
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Chicken Tagine


Ingredients:

2 tablespoons olive oil
1 red onion, grated
2 garlic cloves, crushed
1⁄2 teaspoon ras el hanout spice mix (Ras El Hanout - Moroccan Spice Mix)
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground ginger
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1 pinch saffron
1 tablespoon lemon juice
1 (14 ounce) can diced tomatoes (use a good quality brand)
1 (8 ounce) can tomato sauce
2 -3 lbs skinless chicken pieces, breasts & leg quarters
1 1⁄2-2 tablespoons fragrant honey
1⁄3 cup water
1 tablespoon blanched almond, to garnish
1⁄2 tablespoon sesame seeds, to garnish

Directions:

Heat the olive oil over medium low heat in a large tagine. Heat the onion & garlic for several minutes then add the spices & cook until fragrant.

Next stir in the tomatoes & lemon juice. Sprinkle the chicken pieces with salt & pepper then place in the sauce. Cover the tagine & cook on low heat for 1 hour.

Uncover the tagine & carefully stir in the honey & 1/2 cup of water. Recover & continue to cook for additional 30-45 minutes, until the chicken is tender.

Sprinkle the almonds & sesame seeds on top of the chicken & serve hot with Moroccan bread.

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Snöwdog
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South Pacific Chicken

Ingredients:


  • 1 Whole Chicken (or cut chicken skin on bone in)
  • 2 White Sesame Seeds
  • ½ Cup Soy Sauce
  • 1 teaspoon Mustard Powder
  • 3 Cloves Crushed Garlic
  • 1 Tblsp Grated Ginger
  • 1 Can Apricot or Peach Halves

Directions
1. Cut up chicken into serving size portions. One could use skin on breasts and thighs if the wanted to remove this step.

2. Except for the fruit, Mix all the ingredients together.

3. Cover chicken with the mix.

4. Grill chicken for 15 minutes, basting regularly

5. Drain fruit, leaving a little juice.

6. Turn chicken over and pour fruit over chicken.

7. Grill for another 15 minutes, basting regularly.

Serve chicken with a salad or rice.

Good stuff!

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