Gingerbread Cupcakes with Orange Icing

This recipe came by way of a recommendation from a Facebook friend.  The original recipe is from none other than Ina Garten a.k.a., The Barefoot Contessa of the Food Network.   Very yummy, quick and easy to make.  The rum-soaked raisins really make this cupcake!  Click on the link below to get the recipe.

Gingerbread Cupcakes with Orange Icing

Gingerbread Cupcakes with Orange Icing (-1 that Jim ate)

Breakfast Enchiladas with Tomatillo Lime Sauce

Making these takes a bit of preparation but is well worth it for a Thanksgiving or Christmas morning.  I was pleasantly surprised, but those of you who do not really care for cilantro may not enjoy this dish as the herb is ever present in every bite.

Breakfast Enchiladas with Tomatillo Lime Sauce

Breakfast meat (choose): sausage, chorizo, or ham, I used bacon
6 eggs
2 cups green chile sauce (in AK try and find canned Herdez)
1 jalapeno, diced
12 corn tortillas, softened in oil
2 cups Monterey Jack cheese grated
1/4 cup cotija cheese, crumbled on top of final bake

Tomatillo Lime Sauce (Can make ahead to save time):

1 lb. tomatillos

Lime juice (1 lime)

1 tsp. minced garlic

1/4 cup cilantro leaves

1/2 cup chicken stock

Peel and 1/2 the tomatillos.  Place cut side down on a baking sheet and broil in the oven until the skins begin to brown/blacken.  Allow to cool.  Place in a food processor and process all sauce ingredients until blended.

Preheat the oven to 350 degrees F.  Soften the corn tortillas in oil and drain on paper towels.  Cook breakfast meat and drain.  Whip eggs, jalapeno and green chile sauce together, cook in non-stick skillet until scrambled and add meat.


Place egg mixture on corn tortillas with Monterey Jack cheese and roll up enchilada style.  Place in the bottom of an oiled casserole dish and layer as you would regular enchiladas.  Top with the tomatillo lime sauce and more Monterey Jack cheese.  Place in oven for about 10-15 minutes (just until cheese is melted).  


Crumble cojita cheese and serve with refried beans, hashbrowns or both.

Bird Bread (Oatmeal Sunflower Millet Bread)

I am calling this "Bird Bread" because the seeds are all seeds found in bird seed.  I love the millet.  It provides a really unique, nutty flavor and a little crunch.  I changed the original recipe up slightly from the original because I thought the heavy whole wheat flour would be too dense..  It came out light, yummy and just like I had hoped.  It not like Carol's bread that is still more spectacular than this, but is worth making again and again and was simple!  This recipe is a keeper and I can see switching out the seeds if you want.

Step 1

2 1/4 c. warm water
vegetable oil (little more than 3/4 c.
1/2 c. honey
2 1/2 TBSP yeast

Step 2

3 1/4 c. whole wheat flour


1 c. spelt flour
2 c. whole wheat bread flour
1 TBSP salt
1/2 c. rolled oats
1/4 c. millet
1/4 c. sunflower seds

Combine water, oil, honey.  Stir in yeast and let rise to surface.  Add 3 1/4 c. whole wheat flour and mix.  Let this rest for 20 minutes (1st picture).  Mix together salt, oats, millet and seeds.  Stir this into the batter.  Add remaining flour and knead for 10 minutes.  Dough will be slightly sticky but not sticking on your fingers.  (Step 2) Return dough to an oiled bowl, turn dough over to coat all sides with oil.  Cover and let rise until double.  Cut dough in 1/2 and shape into 2 loaves.  Placed in greased pans and allow to rise to double again.  Bake at 350 degrees F for 40 minutes.  Allow to sit in pans for about 5 minutes before turning out on a cooling rack.

Steak with Nopalitos

I want to give credit to the source that created this great recipe, but it is no longer available.  MnJs Blogspot........
My friends who like it a little hot....you will love this and it is also moose-friendly.

2 lbs. steak cut into 2" cubes
2 TBSP olive oil
1 onion, finely chopped
2 garlic cloves, chopped
1 or 2 jalapeno chilies, seeded and diced.
1 15 oz can nopalitos (cactus pieces), rinsed and drained)
1 small can of green salsa
1/2 cup cilantro
1 C beeef stock
salt and pepper to taste

Heat oil and saute beef until brown, remove to a dish.  Saute onion, garlic and jalapeno for 5-10 minutes.  Add cactus, salsa, beef stock and cilantro.  Add enough broth to cover beef.  Lower heat to simmer and cook for 2 1/2 hours or until beef is very tender.

Turkey Tortilla Soup

You NEED this recipe after consuming your Thanksgiving turkey. I have used it for over 15 years and never fail to appreciate it and neither will you.....It only asks for 2 cups of your left over chopped turkey..that is NOTHING compared to the big bird you decided to cook.

This recipe is soooooooo old I don 't remember where I got it. You will never cook a bird again without reserving turkey for this soup......GUARANTEED!

1 tsp. Olive oil
1 cup onions, chopped
1 package taco seasoning
6 cups of chicken broth or bouillon
2 cups of diced cooked turkey

1 tub of frozen green chili....for my Alaska friends....4 cans, diced
1 can (16 oz) tomatoes
1 10 oz. pkg.frozen corn
1/3 cup cilantro
1/2 cup Monterey Jack Cheese, grated

Tortilla chips (like Tostitos) to top

In a 5 qt. saucepan, over medium heat, saute onion in oil 3-4 min. or until soft. Stir in chile, cook 1 minute. Add tomatoes, stir in turkey and broth. Add corn and reduce heat to simmer about 5 minutes. Add cilantro. To serve, spoon 1 1/3 cups soup to a bowl, top with tortilla chips and grated cheese.

Turkey Enchiladas

Hate to get on the soap box....but I am going to now. Would real Alaskans be satisfied with eating pinks? I think not!!! Do you know that many in the lower 48 don't know the difference? The same is true for chile (red or green, hot or mild it makes no difference). This is a plug for you to advocate for real chile be sent to Fairbanks. If we can acquire Thai ingredients, we should be able to get great Southwestern ingredients as well.

Turkey Enchiladas

As with any great recipe, start with the best ingredients you can get. Unfortunately in Alaska we are limited. I bring home the frozen Bueno and keep it like gold. Next best substitute is to make your own red chile sauce from dried powdered. Your last, and most undesirable option is buying the canned. Please do email Bueno Foods and request REAL chile products be sent to Safeway and Fred Meyer!

Make Red Chile Enchilada sauce:
1 TBSP vegetable oil
1 TBSP chopped garlic
1 TBSP flour
1 3/4 cup water
14 oz. red chile puree
1/2 tsp. Mexican oregano
1 tsp. salt

Brown garlic and flour in oil under medium heat.

Stir in remaining ingredients. Let this come to a boil, cover and simmer on low 30 minutes.

Enchiladas:
24 corn tortillas

5 cups Monterey Jack cheese

1 cup finely diced onions
3 cups finely diced cooked turkey

Place a layer of red chile sauce in bottom of deep dish baking pan. Dip corn tortillas in hot oil until soft and drain on paper towels. Place scant amount of turkey, cheese and onion on tortilla and roll up. Place on top of chile sauce continue this process forming a casserole type dish. Top with red chile sauce and cheese. Bake at 370 for 40 minutes. Uncover for the last 10 minutes of baking time. Serve with Spanish rice and/or sour cream. A good Mexican beer like Dos Equis or Pacifico doesn't hurt!

Cajun Style Pork n Beans and Cajun Spice Mix

Cajun Style Pork n Beans and Cajun Spice Mix

5 med. cans Van Camps Pork and Beans
2 - 8oz cans tomato sauce
2 onions, diced
1 package hot link sausage, diced
1/4 bottle Sweet Baby Ray's Barbecue Sauce (or use your own favorite)

Add remaining seasonings to taste:
Worcestershire sauce
Louisiana Hot Sauce
Cajun seasoning (I make my own, see below)
Liquid smoke
Mustard (I use Moosetard if you can get it, if not try a spicy brown or Dijon)
Brown sugar

Mix all ingredients in a crock pot and allow to simmer all day.

*HINT: I buy crock pot liners. It makes clean up so easy! Just throw away the bag, no more soaking and scrubbing.

Cajun Style Spice Mix
from Cooking Light Magazine

This rub is Excellent on any type of fish (especially catfish and Ahi tuna steaks) squirted with a bit of lime juice and grilled.

3 TBSP paprika
2 TBSP ground red pepper
2 TBSP dried thyme
2 TBSP dried oregano
2 TBSP onion powder
2 TBSP garlic powder
1 TBSP kosher salt
1 TBSP black pepper
1 TBSP sugar

Combine all ingredients and store in a dry container. I use a mason jar.