Recent Posts

 
 
 Mexican Lasagna
 Adapted for Robin Miller, Foodnetwork 
 
 
Cooking spray
12 ounces cooked chicken, cut into 1-inch cubes (about 3 cups)
1 cup sour cream
1 cup shredded Monterey Jack cheese, divided
1 cup shredded Cheddar, divided
1/2 cup prepared or homemade salsa
1 (4-ounce) can chopped green chiles
2 tablespoons chopped fresh cilantro leaves
1 teaspoon ground chili powder
1/4 teaspoon cayenne pepper, or to taste
8 (6-inch) corn tortillas, cut into 6 wedges

Preheat oven to 350 degrees F.
Coat an 11 by 7-inch baking pan with cooking spray.
In a large bowl, combine chicken, sour cream, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Cheddar, salsa, chiles, cilantro, chili powder, and cayenne pepper. Mix well and set aside.

Arrange half of the tortilla pieces in the bottom of prepared pan, overlapping pieces slightly to cover the surface. Top with half of the chicken mixture and smooth over with the back of a spoon to even the top. Layer remaining tortillas over top, and spoon over remaining chicken mixture. Top with remaining 1/4 cup each of Monterey Jack and cheddar cheeses.

Cover with foil and bake 30 minutes. Uncover and bake 30 more minutes, until top is golden and bubbly. Let stand 5 minutes before serving.

To reheat, bake in a preheated 375 degree F oven for 15 minutes.


 
  Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 1 hour
Yield: 4 servings
User Rating: 
 
 
 
 
 
 
 
 

 

Episode#: RM0106
Copyright © 2006 Television Food Network, G.P., All Rights Reserved
 

Angelica’s Pumpkin Pancakes with Curacao Liqueur Sauce
Adapted from Angelica’s Kitchen (www.angelicas-kitchen.com)

800 g pumpkin, peeled (about 1 pound)
200 ml water for boiling
6 tablespoons sugar
200 ml milk (3/4 cup)
2 eggs
200 g flour
1 teaspoon baking powder
Dash of cinnamon
Vegetable oil for frying
8 tablespoons orange juice
4 tablespoons Curacao Liqueur
1 tablespoons orange zest

Peel and seed the pumpkin.
Cut the pumpkin into 1 inch pieces.
Cook the pumpkin in the water for 10-15 minutes until tender.
Mix the fresh orange juice and the Curacao Liqueur in a bowl and refrigerate.
Sieve the pumpkin in a sieve and discard the water.
Cool the pumpkin in the sieve in a bowl of ice water.
In a blender, add the pumpkin, the sugar, the milk, and the egg and blend.
Add the baking powder, the cinnamon and the flour.
Mix well and add more flour if necessary to get a thick consistency.
In a frying pan, heat 1 tablespoon of oil.
Spoon approximately ¼ cup of pancake mixture per pancake in the pan and bake the pancakes – 3 to 4 inches round – on both sides to golden brown.
Make 1 – 2 pancakes per person.
Serve 1 or 2 pancakes per person, spoon a little Curacao Liqueur orange sauce on each pancake.
Serve with a scoop of vanilla ice cream on the pumpkin pancakes.
Finish with a little sauce over the ice cream.
Decorate with some orange zest.

Angelica’s Black Bean Salad
Adapted from Angelica’s Kitchen (www.angelicas-kitchen.com)
Serves 4

3 tablespoons fresh lime juice
2 tablespoons olive oil
15 ounce can black beans, drained and rinsed
1 mango, peeled and diced
1 ripe avocado, peeled and diced
½ red onion, diced
½ Madame Jeanette chili, finely chopped (or habenero)
2 tablespoons minced fresh parsley
2 tablespoons minced fresh cilantro
1 cup shredded Romaine lettuce

In a bowl, whisk together lime juice, oil, and salt to taste.
Stir in remaining ingredients, except lettuce, and season with salt and pepper to taste.
Let salad stand, stirring once or twice, 15 minutes for flavors to develop.
Serve salad on top of lettuce.

 Angelica’s Tomato-Cucumber Salsa
Adapted from Angelica’s Kitchen (www.angelicas-kitchen.com)
Serves 10

5 tomatoes
1 large cucumber
4-6 tablespoons fresh lime juice
10 cilantro leaves
Salt and pepper

Cut the tomatoes in four and cut the seeds out.
Peel the cucumber and cut in half lengthwise.
Scoop the seeds out with a spoon.
Dice the tomatoes and the cucumber to small cubes.
Cut the cilantro finely.
Mix in a bowl all the cut ingredients and add the lime juice.
Add ample salt and freshly ground pepper to the salsa and mix well.
Serve cold or at room temperature with tortilla chips.

Angelica's Jerk Chicken
Adapted from Angelica’s Kitchen (www.angelicas-kitchen.com)
Serves 10

10 chicken breasts, quartered (or use equal amount of chicken tenderloin strips)

For the Marinade:
2 teaspoons allspice powder
2 teaspoons cinnamon
2 teaspoons dried thyme
½ teaspoon nutmeg
4 teaspoons brown sugar
5 garlic cloves
2 tablespoons finely chopped onion
4 tablespoons tamarind puree*
2 tablespoons lemon juice
2 hot chilis
4 tablespoons oil
2 teaspoons salt
2 teaspoons pepper

For the Sauce:
1 medium onion, finely chopped
1 red bell pepper, chopped
2 cloves of garlic, chopped
2 tablespoons olive oil
1 can tomato sauce
1 teaspoon chili, finely chopped
1 teaspoon cinnamon
1 teaspoon allspice
1 tablespoon brown sugar
2 tablespoons spring onion

*For tamarind puree:
Mash about 1/2 cup (?) tamarind candy in a small bowl with a wooden spoon to soften.  Pour in some hot water to help dissolve and continue to mash.  When a saucelike consistency is reached, strain and measure.

Mix all the ingredients for the marinade in a blender and mix well.
Rub the chicken pieces with the marinade.
Marinade for at least 30 minutes.
Take the chicken and remove most of the marinade.
Heat a few tablespoons of olive oil in a frying pan.
Fry the chicken in batches until golden brown (about 7 minutes each).
Keep warm.

In a clean frying pan, heat some olive oil
Saute the onion, bell pepper, garlic, and chili for about 5 minutes.
Add the cinnamon, allspice and brown sugar.
Saute for 2 minutes.
Add the tomato sauce.
Simmer for 5 minutes.
Add salt and pepper to taste.
Warm the chicken in the sauce.
Finish with the spring onions.
Serve with rice.

Buccaneer Broccoli au Gratin
From Best of the Best from Louisiana Cookbook

2 bunches fresh broccoli (about 4 stems per bunch)
8 cups water
1 ¼ tablespoons salt
1 teaspoon lemon juice
1 ½ cups potato rolls (about 4; French bread may be substituted)
¾ pound creamy super sharp cheese
6 tablespoons butter

Prepare fresh broccoli by cutting where stem and flowerets meet.  Wash and drain flowerets.  Bring water, salt, and lemon juice to a vigorous boil.  Add broccoli and boil, uncovered, for 2 minutes.  Cover, turn off heat, and leave in pot 5 minutes.  Drain.  Broccoli will be firm; do not overcook.  Place rolls in preheated 350 degree oven.  Toast 10 minutes.  Rolls should be brown and crisp on outside and soft on inside.  Let cool.  Trim outer crust and roll with rolling pin to make bread crumbs.  Cube remainder of rolls into bite sized pieces.

Sauce:
1/4 pound butter
1 tablespoon flour
½ cup milk
¼ cup hot pepper cheese
8 ounces French onion dip
¼ teaspoon cayenne pepper
Bread crumbs

Make a white sauce with butter, flour and milk.  Add hot pepper cheese and stir until melted.  Add French onion dip and stir until smooth and thick.  Add cayenne pepper.  Remove from stove and fold in bread crumbs.  Line bottom of a 3-quart casserole with a layer of broccoli and a layer of sauce, and sprinkle with ½ the super sharp cheese.  Repeat layering, ending with cheese.  Top with potato roll bread crumbs and dot with butter.  Bake, covered, in preheated 350 degree oven for 10-15 minutes, or until cheese is completely melted and bubbly.  Serves 10.

Apricot Cranberry Wild Rice

Adapted from Smithfield.com Pork Crown Roast Recipe

Ingredients:
2 tablespoons butter
1 large shallot
2 cups uncooked quick-cooking wild rice blend
3 cups chicken stock
½ cup chopped dried apricots
½ cup chopped dried cranberries
½ cup chopped pecans

In a medium sauce pan, sauté the shallot in butter until tender.  Add wild rice and chicken stock.  Stir to moisten the rice and bring to a boil, stirring only once.  Cover with a tightly fitting lid; reduce heat and simmer for 15 minutes.  Remove from heat and let stand 10 minutes with the cover on.  Gently fold in dried apricots, dried cranberries, and pecan, being careful not to stir too much.

8 servings

Spinach Bacon Cheese Quiche

Servings: 8
Cooking Time: 45 Minutes
Smithfield Product: Bacon

Ingredients:
1 pound Smithfield Naturally Hickory Smoked Bacon cooked and crumbled
6 large eggs beaten
1 1/2 cups heavy cream
Salt and pepper
2 cups chopped fresh spinach
1 cup shredded cheese any kind
1 (9-inch) refrigerated pie crust fitted to a 9-inch glass pie plate

Steps:
Preheat the oven to 375 degrees F. Combine the eggs cream salt and pepper in a food processor or blender. Layer the spinach bacon and cheese in the bottom of the pie crust then pour the egg mixture on top. Bake for 35 to 45 minute

Shrimp and Crab Au Gratin
Recipe courtesy Paula Deen


1/2 cup (1 stick) butter
1/2 cup all-purpose flour
1/2 cup whole milk
1/2 cup dry white wine
1 lemon, juiced
Salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 pound small or medium shrimp, peeled and deveined
1 pound claw crabmeat, picked through for shells
1 1/2 cups grated sharp Cheddar

Melt the butter in a heavy-bottomed saucepan over very low heat. When the butter is completely melted, stir in the flour with a wooden spoon. Cook for about 1 minute over low heat, stirring constantly. Slowly add the milk. Using a whisk, stir briskly until you have a smooth sauce, about 2 minutes. Add the wine, lemon juice, salt, black pepper, and cayenne and whisk again. Switch to the wooden spoon and keep stirring the white sauce until it is completely smooth and thickened, about the consistency of mayonnaise. Remove from the heat.
Bring 2 cups water and 1/2 teaspoon salt to a boil in a medium saucepan and add the shrimp. When the water returns to a boil, cook the shrimp for 1 minute. Drain immediately. Roughly chop the shrimp and put in a large mixing bowl. Add the crabmeat and, with your hands, toss gently to mix.
Pour the sauce over the seafood. With a large spoon, gently combine, taking care not to break apart the crabmeat.
Spray an 8-inch square disposable aluminum foil pan with vegetable oil cooking spray (there will be a little left over for a tasty lunch for the cook) or use an 11 by 7-inch casserole dish. Pour the mixture into the pan. Place the grated cheese on top, completely covering the seafood mixture. Wrap the uncooked casserole securely with plastic wrap, the with aluminum foil. Place the pan into a plastic freezer bag and seal. Freeze. Prepare a label with these instructions: Completely thaw in refrigerator. When ready to bake, remove the foil and plastic wrap. Bake in a preheated 350 degrees F oven for about 25 to 30 minutes, until bubbly. If serving immediately, bake in a 350 degree F oven uncovered, for about 25 minutes, until bubbly.


      Recipe Summary
Difficulty: Medium
Prep Time: 40 minutes
Cook Time: 40 minutes
Yield: 4 to 6 servings

Creme De Menthe Brownies
Recipe courtesy Paula Deen


1 cups (2 sticks) butter, softened
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
11/4 cup all-purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1 (10-ounce) package Creme de Menthe baking chips (recommended: Andes)
Shaved Creme de Menthe thins (recommended: Andes)
Chocolate frosting

Frosting:
1/2 cup (1 stick) butter, melted
1/3 cup cocoa
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons milk

Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
Using an electric mixer, combine butter and sugar in a large mixing bowl; beat at medium speed until creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla, mixing well.
In a separate bowl, combine flour, cocoa, and baking powder. Gradually stir into butter mixture. Fold in mint chips. Spoon into greased pan. Bake for 35 minutes.
While brownies are baking, prepare frosting. Combine butter, cocoa, confectioners' sugar, vanilla and milk in a large mixing bowl; beat at medium speed with an electric mixer until dry ingredients are moistened. Beat at high speed until spreading consistency.
Remove pan from the oven and allow brownies to cool in pan on wire rack. Spread with chocolate frosting. Top with shaved mint thins.