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jedigirlCredit goes to
https://twilightcooking.livejournal.com/
Twilight_Cooking
Bella's Chicken Enchiladas
Bella's Chicken Enchiladas
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
Harry Clearwater’s Fish Fry
3 1/2 cups cornmeal
1/2 cup flour
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
T o use; Soak 2 lbs of fish of your choice in 2 cups buttermilk. Remove the fish from the buttermilk, removing any excess. Dredge each fish in the cornmeal mixture, coating each side completely. Lay the fish in the hot oil and fry until golden brown, about 7 minutes. Remove from the oil and drain on a paper-lined plate.
Twilight themed cookies
Twilight Biscuits
Makes: 20-30 biscuits
2 cups flour
½ cup malt extract (or honey or golden syrup)
½ cup sugar
3 tbsp butter
2 tbsp water
½ tsp bicarb soda
Put all ingredients except the flour into a saucepan and dissolve over a moderate heat. When dissolved, remove from heat and stir in the flour.
Chill mixture in fridge in covered bowl for 10-15 minutes (or longer if required) to make the dough a more suitable consistency for rolling.
Roll out thin on a lightly floured surface. Cut out with you favourite cutter shapes. Brush lightly with milk. Bake in moderate oven (180°C/350°F) until lightly golden brown. (approx 10 minutes – depending on size and thickness of biscuit)
For Choc malt version, substitute 2 tbsp flour for 2 tbsp cocoa and add with flour into mixture
For red mixture add 1/2 teaspoon of pillarbox red colouring.For hand shape i cut the hand in plain mixture. Brush it lightly with milk, then placed a red circle cut from the red dough on top with a indentation at the base. A small amount of chocolate dough was placed at the top for the apple stem and then the whole biscuit was brushed lightly with milk again before baking. The Swiss flag was done similarly using red dough as the base and strips of plain dought for the cross.
Cutter Shapes i used included:
* Hand shape
* scone cutter (for apple on hand)
*dog/wolf
*bear
*apple
Other suggestions would be
*lion
*lamb
La Bella Italia’s Mushroom Ravioli
La Bella Italia’s Mushroom Ravioli
8 oz button mushrooms
1 tbsp butter
1 medium-sized shallot
1 small bunch of chives
1 ½ tbsp salt
4-6 oz skim ricotta cheese
48 wonton wrappers
Water
Canola oil for pan frying
In a food processor, add button mushrooms (cut in quarters), shallot, and chives and pulse until finely chopped.
Heat butter in a small saucepan.
Add mushroom mixture and salt, stirring occasionally until the mushrooms turn a light shade of brown and the shallot is translucent. Make sure it’s kind of salty – you’ll be adding ricotta to the ravioli, and if the mushroom mixture isn’t salty, your ravioli will be bland.
Spoon 1 tsp of the mushroom mix on the middle of a wonton, then top with 1 tsp ricotta cheese.
Moisten the edge of the wrapper with water, bring two opposite corners together and form a triangle. It’s better if you work from the middle of the wonton and push out – this will push out air pockets.
Repeat until all wontons are used.
Heat canola oil in a large pan (over med-high heat).
Add ravioli.
Flip the ravioli after about 90 seconds.
Cook for another 30 seconds and add about 2 tbsp of water to the pan. Turn heat down to medium.
Cover and cook for another 2-3 minutes.
Serve with marinara for dipping or with your favorite tomato or white sauce as you would boiled ravioli.
Steak and Potatoes for Charlie
Marinade for Steak
1 cup vegetable oil
1/2 cup soy sauce
1/3 cup red wine vinegar
1/4 cup fresh lemon juice
3 tablespoons Worcestershire sauce
1 tablespoon freshly ground black pepper
2 tablespoons Dijon-style prepared mustard
1 onion, sliced
2 cloves garlic, minced
In a medium bowl, combine the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, ground black pepper, mustard, onion, and garlic. Mix together well, and use to marinate your favorite meat.
Foil Baked Potatoes
4 medium baking potatoes, scrubbed
4 tablespoons butter
4 teaspoons garlic powder
2 teaspoons salt
Preheat the oven to 400 degrees F (200 degrees C).
Lay out 4 squares of aluminum foil on the counter. Cut each potato in half lengthwise, and place onto a square of aluminum foil. Place 1/2 tablespoon of butter onto the cut side of each half, then season with garlic powder and salt. Close the potato halves together, and wrap tightly in the aluminum foil.
Bake potatoes directly on the oven rack for 40 minutes, or until tender.
Chunky Blue Cheese Dressing
1/4 cup milk
3 cups mayonnaise
1 cup sour cream
4 ounces crumbled blue cheese
2 teaspoons garlic salt
Place the milk, mayonnaise, sour cream, blue cheese and garlic salt in a blender. Cover and process until smooth. Refrigerate until serving with fresh salad greens.
Bella's Lasagna
1 1/2 pounds lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 (29 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.
Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.
