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(all amounts are aproximate: adjust according to taste)

1/2 cup of sour cream
1/4 teaspoon of salt
1/4 teaspoon of onion powder
dash of black pepper
three drops of smoke flavor
three tablespoons of salsa
2oz finely shredded Monterrey Jack cheese

mixture will be slightly runny but blend well (to smash the jack cheese a bit)
mixture will solidify

use with fritos or corn chips

If you let this chill for a while, stir it once or so, then chill a bit more, you will be surprised how yummy this is.

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There was an awesome Mexican restaurant not far from us called "El Campesino" (the farm laborer) and their signature dish was chicken in some kind of cheesy sauce. I LOOOOOOOOVED that stuff! Sadly, the restaurant closed after a couple of years. I'd been craving Pollo de Campesino ever since. I'm pretty sure its only called Pollo de Campesino at that one place, as googling reveals no such recipe. So, I decided to try making it up myself.

It turned out near-perfect.

2-4 cooked chicken breasts, sliced thin (not microscopic, just about 1/4" is fine)
1 T chopped green onions
2 T cooking oil

6-8 oz queso/velveeta/American cheese
can of Ro-Tel tomatoes and chilis

1-3 t cumin
1 t garlic

in a sauce pan, put cooking oil and gently fry green onion (and garlic if you're using fresh) on medium-high heat

when onions are softish, toss in chicken and reduce heat to medium, stir a bit so all the chicken is lightly coated with the oil and onions

dump can of tomatoes and chilis on top of chicken then spread the cheese over the top. I used sliced american cheese (the "deluxe" which I do not know why they call it that other than its listed as actual "cheese" and not "cheese food" or "cheese food product so I guess that's the luxurious version) allowing the tomato mix to steam up the cheese and soften it. Then start stirring lightly. At first it will look weird because the cheese wont' mix with the liquid from teh tomatoes but keep stirring becuase as the cheese melts, it will blend beautifully. Sprinkle the cumin on and taste it. I like a lot of cumin and some people want cilantro too. those people can lick my dollah. Just go ahead an put more cumin in. That's what makes it taste "South-of-the-border".

Eat over rice, in tortillas or with chips.
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I made this for tilapia tonight.

two handfuls of baby spinach or coarsely chopped stemmed spinach
1T butter
6-10 baby portabello slices
1/2c-1c half-and-half or cream

onion powder
black pepper
1clove garlic
olive oil
lemon juice

butter in a pan over medium-high heat
douse the mushroom slices in lemon juice - be sure they're saturated on both sides
throw mushrooms in pan
while that is heating up, chop garlic in olive oil
toss spinach on top of mushrooms then everything else once mushrooms start to soften
do not stir for one minute or so to let spinach soften up
stir until spinach is nearly done
add 1/2 cup half-and-half (or cream) let it cook down
add 1/2 cup more half-and-half, let it cook til nearly congealed
add enough more half-and-half that there is liquid moving freely in pan

take off heat

serve on or with main protein. I like it on top of fish

take off heat
smibbo: (Default)
2/3 c oat flour
2/3 c flour
1/2 t soda
1/2 t b powder

2.5 c powdered sugar
1 stick butter
1.5 c honey roast peanut butter (i used crunchy)
1 egg
1 egg yolk

1/2 c water

if you don't have oat flour, blend 2/3c oatmeal (rolled or steel cut, doesn't matter) in a food processor until you have flour

mix flours and baking soda and powder together.

cream butter, sugar, peanut butter, egg, yolk together in that order

alternate flour mix with water, blend til creamy

(at this point I sometimes add 1/2 c chocolate chips)

refrigerate until cold

drop by rounded household tablespoons on ungreased baking sheet.

bake for 10-12mins at 375 dgr

when you take them out, they should be set and beginning to brown on the bottom but not quite done on top. let them sit in the sheet to finish cooking before transferring to cooling rack
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I don't remember how long ago I posted this so instead of searching through every entry, I'm just reposting it here to add to the tag/memory label
full rice tutorial and recipe )


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April 2017

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