Tuesday, November 30, 2010

you simply MUST put this recipe on your "to make" list!

About 2 months ago, I tried this recipe from The Pioneer Woman.  It was not only fabulous but my husband said that in the almost 17 years we have been together that this was quite possibly the "best soup I have ever made".  Wow!  Not sure I should take that as a compliment or a statement that all my previous meals were just mediocre.  Hmmm....need to ponder that some more, lol.

I really thought he was just kidding me but I have made it 4 times since because my family asks for it every time we have a "rainy, soup is the food of choice" kind of night.  

Even my short peeps who are sometimes picky in their food selections, gobble it up and ask for seconds.  So, this recipe is now a staple in my collection and I continue to add, improvise and make changes and it always turns out just as fabulous as the time before if not even better.  You simply MUST try this recipe.


Tonight, I added leftover turkey, 1/2 can jalapenos instead of the green chilis (b/c it is what I had on hand), 1/2 a chipotle chili pepper (instead of the whole amount listed in the recipe to lessen the spice of the added jalapenos) and fresh minced garlic. 

Oh yeah, I also don't use the mesa, I use cornstarch and heavy cream to thicken the soup.  I never have mesa on hand.  :)

Xander said that I always needed to make it just like this from now on as it was simply perfect.

Enjoy.

Monday, November 29, 2010

Peanut Chicken

A dear friend of our Scott Roozen, who is also a firefighter in southern CA and an amazing cook, handed down this recipe to me.  It was a firehouse favorite and I can tell you that anytime Scott said come for dinner because he was cooking.........we ran right over!  What a great neighbor to have.  He first served us this dish in 2005 and I have been making it ever since.  Our family loves this dish.

His wife, Vida, is a good cook in her own right.......Taco Tuesday was her gig and I learned a few tricks that I'll share in another post.

Now on to Peanut Chicken...
  • 1 bulb garlic (or to taste) I don't think you can ever have too.much.garlic!  NEVER!
  • handful of cilantro (or to taste)
  • 1 whole bunch green onions
  • 1 cup crunchy peanut butter
  • 3/4 cup medium picante sauce
  • 1/4 cup brown sugar
  • 1/4 cup soy sauce
  • 1 tblsp salt
  • 1 tblsp pepper
  • 1 tsp cayenne pepper
  • 2 tblsp lemon juice
  • 3-4 chicken breasts, cut in to strips or use tenderloins
Mix all ingredients in a large gallon size ziploc bag or rubbermaid container.  Shake vigorously until all ingredients are blended.

Add chicken, seal bag, toss to coat and marinate for 4 hours or more.  Overnight is best if you can.

Remove from marinade and grill til cooked through.

Serve with white sticky rice, your favorite grilled veggies and grilled bread.  A delicious summertime meal.  I know I am posting it in winter but remember this site is for me to preserve all our favorite family recipes, right?  So some winter dishes may come in summer and vice versa.  I type up what I run across as I am looking through my handwritten cookbooks.

Damn Good Pie

My husband and my son named this pie because there were no other words they could find worthy to describe this creation.  So simple and easy yet so delicious!

This is hands down a family favorite that I created 10+ years ago when we were living in Oregon.  When we lived there, I used Marionberries (all-time fav) as the main berry but since I don't have access to those anymore, my main berry is strawberries and blackberries.  Be creative, use the berries you love just always be sure to use the secret ingredient...........rhubarb.

  • 1 1/3 cups sugar
  • 1/4 cup cornstarch
  • 9 cups of fruit - divided from 3 different sources in a 4 cup, 3 cup, 2 cup ratio (rhubarb always the 2 cup %) - (strawberries, blueberries, rhubarb) (raspberries, blackberries, rhubarb) (Strawberries, blackberries, rhubarb) 
  • deep dish pie crusts, top and bottom
  • egg yolk + 2 tsp water
Preheat oven to 375 degrees.

Mix cornstarch and sugar.

Place fruit in a large bowl, top with sugar mixture and toss gently to coat evenly.

Pour filling into deep dish pie crust.  Cover with top crust, make a small vent in the top or do as a lattice top.

Brush top with egg mixture.

Bake for 1 1/2 hours.  Cover top to prevent over browning.