Calabacita Enchiladas with Salsa Ranchera

Thinking of my vegetarian friends while making this dish.  Yes, it takes quite a bit of work, but with fresh ingredients like these--the dish is healthy, delicious and beautiful.  Calabacitas is a Mexican side dish usually comprised of squash, tomatoes, green chile, cheese and corn.  I got the recipe for these fabulous enchiladas from the new cookbook I won in a contest from Bueno.  Order yours at www.buenofoods.com 

I must say here that I did change the recipe slightly.  However the change I made makes a significant difference in the taste.  The original recipe calls for 1 cup frozen corn and I substituted Birds Eye Southwest Blend which is a combination of corn, black beans, chile, onions and red peppers.

Even the most discriminating MEAT EATER will love these enchiladas.  However, I am making Buffalo Tacos with Pickled Radish and Salsa Ranchera to go with this meal for the hunky hubby.

Salsa Ranchera  (this salsa is an excellent addition to eggs, quiche, beans and tacos)

Cooking the chile, onions and tomatoes

Add the cilantro and lime juice

1 small onion, diced
1 7-oz container chopped green chile (sorry Alaskans you will have to make due with canned)
2 tomatoes, chopped
salt to taste
1/3 cup water
1/4 of the bunch of fresh cilantro, diced
1 TBSP lime juice

Cook the onion, chile and tomatoes and salt over medium heat.  Add water and simmer until most of the water is absorbed and onion is translucent.  Add cilantro and lime.


Calabacita Enchiladas with Salsa Ranchera

20 Calabacita Enchiladas topped with Salsa Ranchera

Ingredients you need in addition to Salsa Ranchera

These are the ingredients you will need to make Calabacita Enchiladas (also the Salsa Ranchera above)....makes 10 enchiladas

1 TBSP olive oil
1/2 medium onion diced
1/2 tsp. granulated garlic
1/2 tsp. ground cumin
1/2 tsp. salt
1 small zucchini, sliced
1 cup frozen Birds Eye Southwest Blend OR corn
1/3 cup water
10 yellow corn tortillas, softened
Salsa Ranchera
                                                                                    1/3 cup Monterey Jack Cheese

Prepare Salsa Ranchera and set aside.  Heat olive oil in a saute pan and toast onions about 3 minutes.  Add spices and salt, cook 3 minutes.  Add zucchini and cook for 2 minutes.  Add corn and water and cook 3 minutes more. 

I like rolled enchiladas

Make either flat or rolled enchiladas by topping corn tortilla with vegetables, cheese and salsa.  I like rolled, so I rolled corn tortillas with vegetables and cheese, layered them in a non-stick sprayed stoneware baking dish and topped with Salsa Ranchera and more Monterey jack cheese.  Bake at 350 until hot (20 minutes).

                                 Muy Bueno!

Belgian Waffles

Jim loves waffles so I bought a professional waffle maker for him for Christmas a few years ago.  No, I didn't make Belgian Waffles this morning, but served the frozen ones I made last weekend.  I'll give fair warning now that these are not easy to make.  As a matter of fact, they are a pain-in-the-rear, but completely worth the effort.  Plan on spending at least 2 hours preparing these and serve with only the best homemade blueberry syrup or pure maple syrup.  Personally, I like the Goodnight Waffles better than the Classic Belgian Waffles and you can find find that recipe in my blog as well.

Recipe makes 10 waffles

1 1/2 cup water
2 1/4 tsp. yeast

3 cups sifted flour (a pain...but do it)
1/4 tsp. salt
3 large eggs, separated + 1 egg white (a pain...but do it)
1/3 cup sugar
8 TBSP. unsalted butter - melted and cooled (a pain...but do it)
2 tsp. vegetable oil
2 tsp. vanilla extract
1 1/2 cups whole milk

Heat 1/2 the water to lukewarm (105-110 degrees).  Dissolve yeast in water with a pinch of sugar from the recipe; let stand 5 to 10 minutes, until mixture begins to foam.

Put the sifted flour and salt in a large bowl and stir to blend.  TO THE YEAST MIXTURE:  Add the egg yolks, one of the egg whites, and remaining sugar, stir to blend then add to this:  remaining water, milk, melted butter, oil, and vanilla; stir into the flour/salt mix until smooth.

Beat the egg whites until stiff peaks form.  Fold the egg whites gently into the batter.  Let the batter stand for 1 hour, stirring gently every 15 minutes.

Macadamia Nut Crusted Halibut

Halibut!

Is there anything better?  I created a fabulous and healthier way to make halibut than the way I typically love it (deep fried in a beer batter served with malt vinegar).  This halibut fillet is dipped in beaten egg and coated in a mixture of macadamia nuts and panko crumbs then baked 10 minutes on each side.

Skin your halibut and cut into serving size pieces.  Combine crushed macadamia nuts with about 1 cup panko Japanese bread crumbs.  Beat 2 eggs in a separate dish.

Dip halibut pieces in egg and then in nut/crumb mix.  Bake at 400 for 10 minutes, flip and bake an additional 10 minutes.

I served this with our own garden grown and processed veggies (yes, we were reorganizing the cabinets)....Kale and Beets and I made a lovely salad of romaine, avocado, cherry tomatoes and balsamic vinegar...it doesn't get any simpler than this...Alaskan peasant food.

Pop Over Pie

Putting on the Pop Over Pie!

I learned this trick as a little girl....a quick and easy-throw it all together- dessert.  I don't eat dessert.  But I made the "Girl on the Couch" a Cranberry Cottage Cake with Lemon Sauce and had left-over cranberries and thought, "What the devil am I going to do with these?  I hate throwing good food away."  Remembering favorite childhood desserts that are easy to throw together I naturally thought of Pop Over Pie which can be made from any fruit.  I only had about a cup of cranberries, so I perused the pantry shelves for other canned fruit to accompany and happened upon sliced peaches that have been begging to be opened for a few years.  Yeah, peaches and cranberries would make a beautiful marriage.  Here is my mom's recipe for Pop Over Pie.

1 cup flour
1 cup sugar
2 tsp baking powder
pinch of salt
 3/4 cup milk (I use skim but use whatever you have
1 stick butter
Fruit of your choice (I have used peaches, apples, cherries, blueberries...anything goes here)


Mix together the flour, sugar, baking powder, salt and milk while you are melting the stick of butter in the oven in 9x9 baking dish.

When butter is melted, pour on top the batter, then spoon fruit over the top and bake for about 40-50 minutes or until done.  Especially wonderful with ice cream.

Chipotle-Lime Pork Chops, Bacon Wrapped Asparagus, and Mashed Blue Cheese Potatoes

Please don't be put off by the fancy title.  There was no other way to describe dinner tonight, but it is really an easy quick fix dinner with a fancy name.  Jim's favorite meat is Pork Chops.  He might argue this point, but after 24 years of marriage, I KNOW what he likes best and it is pork chops and potatoes.

The secret to cooking any meat is not overcooking....but with pork chops there is a fine line that you must observe for health reasons. 

Chipotle Lime Pork Chops (increase the recipe as you need to):

2 large pork chops

Make a marinade of:
1/4 cup vegetable oil
1/4 cup water
1 TBSP chipotle powder
Juice of 1 lime
1 tsp. garlic powder
1 tsp. black pepper
1/2 tsp. kosher salt

Mix marinate ingredients, massage pork chops and allow to rest for 24 hours in the refrigerator.

Bacon Wrapped Asparagus:  (Makes two)
clean and snap tough ends of asparagus
2 slices of fresh mozzarella cheese
2 slices peppered bacon
olive oil, salt and pepper to taste

Remove tough ends of asparagus, clean, dry and set aside.  I use a peeler to remove additional tough spots.  Toss asparagus in olive oil, salt and pepper.  Lay 4-5 spears in a row, place a slice of cheese on top and wrap securely in peppered bacon.  Secure bacon ends with a toothpick(s).

Blue Cheese Mashed Potatoes:
 2 -4 large red potatoes
3 TBSP blue cheese
butter, salt and pepper to taste

Scrub, skin and boil potatoes to tender.  Mash with blue cheese and seasoning.

While boiling the potatoes, heat the grill.  Grill the bacon wrapped asparagus until bacon is crispy, while at the same time grilling the pork chops.

Mash the potatoes as usual, just add the blue cheese.

I don't typically like cake.  Sorry, it's just not my cup-of tea.  Given a choice between cake and pie, I take pie....given a choice between pie and cheese, I will choose cheese....I just don't have a sweet tooth. 

But this cake is an exception. 

This cake looks and feels similar to a pound cake, and is not overly sweet or covered in a nasty over--powering frosting.  I like this.  Thank you Lois Henderson, our school nurse, for providing this recipe.

Margarita Cake

1 box orange or yellow cake mix
1 (3.4 oz. pkg instant vanilla pudding mix
4 eggs
1/2 cup vegetable oil
2/3 cup water or (OJ concentrate half and half with water)
1/4 cup lemon juice
1/4 cup tequila (or premixed individual margarita mix)
2 TBSP triple sec liqueur

1 cup confections' sugar
1 TBSP tequila
2 TBSP triple sec liqueur
2 TBSP lime juice

*Note:  You do not have to use the tequila to make this cake.

Preheat the oven to 350.  Grease and flour a Bundt pan.  In a large bowl, combine cake mix, pudding, eggs, oil, water, lemon juice 1/4 cup tequila and 2 TBSP triple sec.  Beat for 2 minutes.
Pour batter into prepared pan.  Bake for 50 minutes or until toothpick inserted into the center comes out clean.  Cool for 10 minutes.  Remove to rack and pour glaze over the top while still warm.

To make the glaze:

In a small bowl, combine confectioners' sugar, 1TBSP tequila, 2 TBSP triple sec and 2 TBSP lime juice.  Mix until smooth.

Beans, Beans and then there are Beans

One food I can't get enough of is home cooked beans.  I can eat them for breakfast, lunch and dinner and still want more.  There is almost nothing I enjoy more than a bowl of beans.  Aside from being really healthy for you (they are high in fiber and protein, have been known to lower cholesterol and reduce the risk of heart attacks) they are also low in calories and fat (unless you throw in that ham hock or bacon).    Whether or not you have access to fresh beans vs. bagged beans, they are really good for you and worth exploring in a variety of recipes.

Coming from a family of bean farmers in the beautiful southwest, I must inform readers that there IS a difference between "REAL beans" and the bagged version people typically purchase from the store.  I am never in need of real food as long as Mom continues sending me beans from our relatives in Dove Creek, Colorado--which by the way is known as The Pinto Bean Capitol of the World (no kidding).  I can't get used to old seconds that are bagged and sold in stores after years and years of enjoying new beans.  My Alaskan friends....liken this to reds vs. pinks.....there IS a difference.  If you have an opportunity to order new beans, I highly recommend it, however, fresh or bagged---they are not only delicious, but also good for you!

When my Grandma Sadie passed away, I inherited her cookbooks.  I love this one, given to her by my cousin Judy when she was a teenager in Cortez, Colorado.   For grins and giggles, here is a recipe to try from this book.  It won the Blue Ribbon in 1959.

Mock Pecan Pie
Mrs. Virgil Bane, Cortez, Colorado

1 cup mashed pinto beans
2 cups sugar
3 eggs
pinch of salt
unbaked pie crust
    Preheat oven to 425.  Beat sugar, salt and eggs together.  Add beans.  Mix well.  Let ingredients stand for 1/2 hour.  Pour into pie shell, bake until crust begins to brown.  Reduce heat to 375 and bake 30 minutes more until center of pie is set.  Serve warm topped with ice cream or whipped cream.

Loving Hints from Me:
A few of my friends did not understand the need to "clean" the beans before cooking---even with the packaged beans you get in the store they are covered with dirt, dirt clods and small rocks. 
Dump out all beans on the table and pick through them.  Discard anything that looks "suspicious".

Wash beans really good and then cook them.

Many people think you must soak beans overnight but I've never found this necessary and don't think it makes a difference one way or another.

If you are boiling them on the stove, check often and add water as needed.  I don't know how many pots of beans I burned as a child before I finally learned this lesson.

Cousin Judy say's:  "Put them in the Crockpot overnight, they are good by noon and even better by dinner."

Throw in a smoked ham-hock to boil or pressure cook with your beans, just remember to take out the fatty part and the bones.

P.S. Beans need only to be pressure cooked for 1 hour--another quick meal idea.

Quiche Me!

Let's start with first up out of the oven today and work from there.  Crab Quiche.  Funny story first.  As a senior in high school, my brother Steve was a Junior---we were both in Ms. McMullen's Foods Class.  Mom bought us aprons, mine said "Quiche and Fondue Me", his said "Bar-be-Cutie"....needless to say we were a hit.  My claim to fame -or not- is this, the only swat I got in school was from "disrespect" in her class where I was arguing with my brother and I informed the teacher that her concerns were, "none of her business"....wrong thing to say to a high school teacher at the end of the day!  The good news is that Mr. Hill, the Asst. Principal knew I was a good kid and gave me a tiny "tap" with the paddle...I was already a blubbering, sloppy mess before the wood hit the bottom.

Quiche is a lovely and easy thing to throw together and put on the table in 1 hour.  Fill the shell with ingredients you love and call it good.  Today, I am using leftovers in my fridge and ingredients that are readily available from the pantry.

9" pie shell (I make a lousy crust.....please make your own if you can)
1 C crab or any meat or veg you want
 *Hint:  Precooked sliced bacon is good here on the bottom
1 cup sliced mushrooms, sauteed to soft and drained---herbs to saute with mushrooms are:  Basil, Sweet Marjoram, Hot and Spicy Oregano (these came from my garden)
2 TBSP Extra Virgin Olive Oil
1/2 cup Red Onion, diced fine
1 cup artichoke crowns, drained and rinsed, diced
1 cup grated cheese (your choice)....today I used what was left over in the fridge and needed to be used up...a combination of goat cheese and Gouda.  Swiss works really well (but I've always used Baby Swiss) as does Havarti (especially Havarti dill with a fish ingredient).  Nothing wrong with Cheddar or Montery Jack either--it's up to you....depending on the ingredients, I've used gorgonzola, feta, Jarlsberg and more.

Wet Ingredients to pour over your other ingredients already sitting in the crust:
4 eggs, slightly beaten
2 cups half and half
sea salt and pepper to taste
Paprika to color---about 1 tsp.
1 tsp. thyme-crush between your fingers

Line your pie dish with a crust.  Next layer the ingredients that are given.  Stir together the wet ingredients and pour over the top of your quiche.  I like to gently massage the wet into the dry, just briefly before putting into the oven.

Bake at 425 for 15 minutes.  Turn the oven down to 300 and bake for another 40 minutes or until the center comes out clean when penetrated with a sharp knife.  Allow to cool for 10 minutes before cutting to serve, or cool completely, then cover in foil or freeze to reheat later.

P.S.  My absolute favorite is simple......Spinach and Guyerre Cheese with a tiny bit of bacon on the bottom.  Use left-over chicken and green chile, sun dried tomatoes and basil, anything goes with quiche.

Tamales 101

There is no better way to spend the day when it is -30 than in kitchen cooking up dozens upon dozens of tamales.  No doubt about it, making tamales is TIME CONSUMING...plan on two days AT LEAST and a clean pair of pajamas to change into while you are making these.  In years past I always made tamales the first week I was out of school for the summer.  I've always viewed my tamale-time  as a gift to myself--to breathe again and not worry about anything except for listening to the timer on the stove singing the end of another process.

Nothing speaks to me of sunshine and happiness than taste buds that are awakened by real, authentic chile.  My Land of Enchantment roots run deep within, and I grab every opportunity to cook tasty southwestern flavor for my northwestern friends who, some, have never experienced green chile outside of a can, or know there is choice between red and green.  This year I am trying a new tamale recipe that I think everyone will enjoy.  Please go to the link to get the recipe.  I actually like his masa recipe better than any other I have found.  It spreads easy and the cumin adds a whole new dimension to the flavor.

I made 80 tamales using the website recipe I have included and another 80 with the traditional recipe I have used from the La Posta Cookbook in Las Cruces, NM.  I hate to say it, but the Las Cruces recipe that calls for lard spreads better, while the one from sonofthesouthwest seems to have more flavor...Dang...guess that means I should eliminate the oil called for in son's recipe and put in lard?  Jim would die if he knew I put lard into the last batch.

In addition, I made 50 vegetarian tamales for my vegetarian friends at school.  This is a mix of black beans, corn, rice, pinon nuts, and a red chile and garlic sauce.  The masa was made from vegetable stock and peanut oil in lieu of lard and meat stock.  They are not only healthy, but yummy, even for us died-in-the-wool traditional tamale eaters!

  The Good and the Bad

The Bad:
1)  Making tamales is time consuming (ha!  a minimum of two days-and that from sun-up to sun-down) and should be made en-mass.
2)  Forced to shop at Wal-Mart, which I boycott at every opportunity, but they have the ingredients I need.
3) Ingredients can be costly---5 lbs chicken and 8 lbs pork roast...never mind the masa and other stuff
4)  Multiple steps and multiple opportunities to taste-test.  Forget cooking dinner---it won't happen.
5)  Serious excuse for a long, hot tub bath with aromatic salts to rest those feet, you will be on them for at least 24 hours.  Is this a good or a bad?


The Good:
1)  This is a great excuse to invite friends to come and help. Maybe serve up some margaritas?  I'll take mine on the rocks with salt please.
2) The freezer protrudes with tamals and you don't have to worry until you run out again.
3) You know the time and work you invested in this project and it truly becomes a gift of the heart to those with which you share.

Espero que les guste
(I hope you enjoy)

Tamales....Please...someone come save me... I will post the Hominy Casserole instead

Hominy Casserole

This recipe came to me back in 1990 when I worked at Los Alamos National Laboratory and was a member of the LALT (Los Alamos Little Theatre).  A crew member or cast brought this fabulous dish to one of the cast parties (one of many)---Lordy they knew how to party.  I am sorry I didn't get her name, but the recipe has endured for almost 20 years it is that good.

Yes, this is me and the "Villian"-NOTzz. ....Tom Priestley.  I even got to sing and dance!

32 oz. canned hominy (drained)
1  jar sliced pimentos, sliced
8 oz sour cream
2 - 8oz  cans of chopped green chile
1 1/2 cups shredded cheese
salt and pepper to taste

more cheese for the top.

Mix all ingredients, place in a non-stick sprayed dish.  Top with more cheese and bake for 45 minutes at 350.

Garbanzo Nuts

Need a healthy, low-fat, easy to make snack to eat while watching the college football playoffs?  In lieu of chips, try Garbanzo Nuts.  I have altered the original recipe which came to me from the cookbook "Simply Colorado".  I love these little "pseudo-nuts"--as they satisfy my desire for crunchy and salty without the fat and are high in protein.

1 Can Garbanzo Beans, drained and rinsed

Seasonings you can try:

1 tsp. lemon/pepper seasoning and 1 tsp. garlic powder

or

1 tsp. smoker rub (Katherine Helmuth's recipe---I don't know what's in it) and 1 tsp. dry barbecue rub

or

Any combination of seasoning you like...I'm going to try some garlic and dill weed with sea salt.

Sprinkle dry seasoning over garbanzo beans (chickpeas) to coat lightly.  Place in a single layer on a baking pan sprayed with non-stick spray.

Bake for 1 hour and 25 minutes at 350 or until crunchy.  Stir 1/2 way through cooking time.  Allow to cool before eating or storing in a dry container.

1/2 cup = 110 calories, 0 fat, 7g of protein

Halibut Twist and Bulgar Wheat Tabouli

Who else goes on vacation and comes back weighing less and feeling more fit?  Jim and I just got back from our winter respite in Hawaii where we soaked up some serious Vitamin D, ate lettuce wraps in lieu of sandwiches and rice dishes in lieu of fatty steaks and buttery seafood. 

I was also inspired by my niece, Andria's blog and her commitment towards living a healthier lifestyle, so we have joined the get fit and feel better wagon so-to-speak.  Even though Hawaii has much to offer in the way of healthy foodstuffs that is not available to us in Alaska, I have chosen to make a dish tonight that can totally transfer and even be enhanced by Big Island ingredients.

Bulgar Wheat Tabouli

Bulgar Wheat Tabouli Salad

1 Cup Bulgar Wheat
1 1/2 Cups boiling water
1 1/2 tsp. Kosher salt

1/4 C. Lemon juice
1/4 C. Olive oil
1 1/2 tsp. Garlic powder

2 Roma tomatoes, diced
2 C. chopped parsley
4 green onions, chopped (green and white)

Pour the boiling water over the bulgar wheat and salt.  Stir slightly and cover for 30 min.  Add juice, oil, and garlic powder.  Cover again and chill for 2 hours.  Add tomatoes, parsley, and onions.

A Twist on Halibut - Greek Style

Sunset Magazine, January 2011, page 96.

4 Halibut fillets (skinned and boned)
2 TBSP Olive Oil, divided
1/2 tsp. Kosher salt, divided
1/2 tsp. cracked black pepper, divided
Fennel bulb, trimmed and cut into 1/4" slices
1 TBSP Ouzo (anise flavored liqueur)
2 Garlic cloves chopped
1 14.5 can diced tomatoes
1/2 C. water
1 14.5 can chickpeas, drained and rinsed well
2 TBSP fresh chopped oregano

Season halibut with 1/4 tsp salt and pepper, brown in a non-stick skillet with 1 TBSP oil.  Remove fish to a plate.

Add remaining oil with fennel and ouzo to skillet.  Stir constantly until light golden, about 10 minutes.  Add garlic and cook for another minute or two.

Add tomatoes, 1/2 cup water, chickpeas, salt and pepper to taste.  Add oregano and bring to a boil.  Reduce to simmer.  Add halibut to sauce and simmer for 5 to 10 minutes.


Serving Suggestion:
Serve with Marlborough Cupcake Vineyards Sauvignon Blanc

Potato and Parsnip Scalloped Casserole

I really love Sunset Magazine but this recipe needed to be stepped up a bit and the addition of pancetta and black pepper really enhances the flavors of the root veggies.  Who can eat potatoes without pepper?  The original recipe can be found in the December, 2010 Sunset Magazine on page 59.

2 cups heavy cream
1 tsp. kosher salt
1 TBSP ground black pepper
1/2 tsp. nutmeg (for best flavor, grind you own)
3 large white potatoes, peeled and sliced thin
2 large parsnips, peeled and sliced thin
1 large onion, sliced thin
1 celery root, peeled, halved and sliced and diced
1 package pancetta, diced
2 cups fontina cheese, shredded

Preheat the oven to 325.  In a saucepan bring cream, salt, and nutmeg to simmer.  Remove from heat and set aside.

Lay 1/2 of the potatoes in a greased or oiled baking dish, top with parsnips, onion, 1/2 of the diced pancetta, and celery root.  Top with 1/2 of the cheese.  Add the rest of the parsnips, potatoes, pancetta and celery root.  Pour warm cream over entire casserole.  Sprinkle with the remaining cheese.

Bake until bubbly and golden brown about 1 1/4 hours at 325.  Let sit for 10 minutes before serving.

Judy's 3 - 2 1 - 1/2 Banana Bread

I've been waiting for a special time to make my beautiful cousin's banana bread and this is it!  We are off to Hawaii over Christmas to get warm and soak up some rays.  In thinking of "plane food" I thought of Judy's Banana Bread---can't get into trouble for having liquids (was harassed last time for my packet of soy sauce to go with my sushi!)  This is a straight-up recipe and easy to make in a matter of minutes.  Because we are en route to Hawaii, I used macadamia nuts instead of pecans or walnuts.  Judy says that you can add virtually anything you like in the way of cranberries, blueberries, nuts and etc.  Please note that the ingredients given are NOT the order they are added.



Judy and I, Durango Colorado


Judy Simmons' 3-2-1-1/2 Banana Bread

Preheat the oven to 400.  Grease or spray one large loaf pan, 2 smaller or 4 really small loaf pans.

Ingredients:
3 bananas, smashed
2 cups of flour
1 cup of sugar
1/2 cup buttery Crisco

1 egg
1 tsp. baking soda
1 tsp. cinnamon
*Optional:  Nuts, cranberries---anything goes

Combine the bananas, egg, sugar, Crisco, baking soda and cinnamon until moist.  Add flour 1/2 cup at a time.  Batter will be thick.

Add any other ingredients you want, i.e., nuts, berries, etc.

Spoon the batter into loaf pan(s).  Bake at 400 for 15 minutes, do not open the door but turn down the heat to 350 and bake an additional 40-45 minutes.

Remove from the oven and place pans on their sides.  Slide a sharp knife along all sides and turn over.  Wrap in foil and do not slice or freeze for at least 15 minutes.

Goodnight Waffles

NOPE!  again not my recipe.  This blue ribbon recipe came with my Waring Pro Waffle Maker.  This recipe takes quite a bit of prep time--maybe 45 minutes up front, another 15 in the morning and then your baking time.  But, oh is it ever worth it!  |Without fail, this recipe elicits rave reviews.  "The best waffle I have ever eaten!",  "It's so light!  I don't get it", "OMG, this is heaven."
  All comments are correct, but the final product does not come without effort.  Be patient.  This recipe is for people you really love. I usually double the recipe but am giving you the original here....it makes 6 good sized waffles.

1/2 cup lukewarm (105 F water)
1 TBSP sugar
2 1/4 tsps. active dry yeast (or 1 yeast packet)
2 cups whole milk, warmed to 105
1/2 cup unsalted butter, melted and cooled
1 tsp. salt (I like kosher and it will break down over night)
2 cups flour
2 large eggs
2 tsp. vanilla extract
1/4 tsp. baking soda

The night before, or at LEAST 8 hours before--combine the water, sugar and yeast.  Let this sit and marry for 10 minutes until frothy and happy.  Stir in the warm milk, butter and salt.  Beat in the flour until smooth on low (I use my old fashioned hand-mixer instead of my kitchen aide)  Cover the bowl or wrap tightly with plastic wrap.  Let it sit overnight at least 8 hours.  DO NOT REFRIGERATE!

In the morning you may have an alien on your counter top!  All the better!  Preheat the waffle iron.  To your batter you will now want to:

Stir in the eggs, vanilla, and baking soda.  Pour by scant (about 1/4 cup fulls into waffle iron maybe a bit more).  I typically provide the following options prior to baking:  Macadamia Nuts, Pecans, or Plain?  Add these to the iron as requested.

Yum!  Serve with any or all of the following:

Apples, Bananas, Cherry Pie Filling, Whipped Cream, Blueberry Sauce, Etc......

Beer Can Chicken and Spicy Peppercorn Rub

Spicy Peppercorn Rub Ingredients

Rub Ingredients:
1 1/2 TBSP Paprika
1 1/2 tsp. garlic powder
1 1/2 tsp. cayenne pepper
1 1/2 tsp. mustard powder
1/4 tsp. ground sage
1 TBSP Voodoo Seasoning (or Cajun Seasoning)
2 tsp. kosher salt
1 TBSP. pepper

You will also need:
1 chicken
1 12 oz. can of beer (regular lager or stout)
Olive oil

Mix your rub ingredients together.  Wash and dry chicken with paper towels.  Massage olive oil over chicken, dust outside and inside of chicken generously with rub.  Pour out about 1/4 cup of beer and poke several holes around the top of the can to allow for even distribution of vapor/steam.

Place bottom of chicken over the can and set in a deep dish container if you want to catch the juices.

Two ways to cook your bird:

1) In the oven at 350 for 1 1/2 hours
2) On the preheated grill for 1 1/2 hours

Serve with a side salad and couscous.

Please leave feedback and/or any suggestions, tips or ideas you have about this recipe.

Carne Adovada

I am sure there are many people out there that make this fabulous dish much better than I do, but this recipe has never failed to please our own palates.  However, with that said, be forewarned that this dish requires an enormous amount of preparation time and patience.  First, you must make your red chile sauce.  You can follow a typical red chile enchilada sauce but add chile pequin (crushed chile) to the final stage.  Let the sauce cool. Then it is just wait, wait, and wait some more until you can cook.

Ingredients
Red Chile Sauce
1-2 lbs boneless pork, cubed about 1"

When sauce is cool, mix the cubed pork with the sauce and marinate for 2-3 days in the refrigerator.  I use my vacuum sealer to remove all air and get a really good marinade going on.  When ready to bake, add about 3/4 cup water to the meat/chile and place in a baking dish.  (I like to use my stoneware, and you CANNOT add cold ingredients to the pan once you start the baking process--so make sure you have enough wet ingredients to begin with) 

Preheat the oven to 250 and bake for 2 1/2 hours.  Increase heat to 300 and bake for another 2 hours (or until the meat begins to fall apart).

To Serve:
12 Corn Tortillas, softened in oil
Cheddar cheese
1/2 cilantro, chopped
1/2 cup diced white onions
1 large tomato, diced

Serve with warm corn tortillas, cheese, cilantro, onions and tomatoes.  It doesn't hurt to add a Dos Equis or a Pacifico to go with.

Salmon Chili

I really didn't expect so many people to ask me for this recipe.  I mean really!  Salmon and chili, in the same sentence?.   I expected to be met with more opposition.  Jayne Naze was the first person to suggest serving salmon in chili.  I tried it, liked it, tried it again and again and it was good.  She was right.  There is No reason salmon cannot be a great substitute for meat in chili.  Change it up as you like...but here is my recipe:

1 lb. Salmon (skinned, deboned, cut into cubes)
3 TBSP oil
1 medium onion, chopped
2 tsp. garlic chopped
1 jalapeno, chopped fine
14 oz. Green Chile (I use frozen, but in AK...you will need to buy canned and chop it)
2 TBSP Cumin
2 TBSP Mexican Oregano

2 cans of diced tomatoes
2 cans of chicken stock
1 can each of:
 white beans
white kidney beans
black beans
red kidney beans
soy beans
pinto beans

Additional can of white beans should be pureed in a food processor and added to thicken.

Boil 4 cups of water.  Add cubed salmon (yes, I try and take out all bones) and cook for 3 minutes.  Remove from water to drain.  In a stockpot with oil, cook onion, garlic, jalapeno and green chile until soft (about 4 minutes)  Add seasonings, tomatoes, stock, beans and let cook for about 40 minutes.  Add pureed white beans to thicken soup.  The only thing better than this is to marry this soup with my own Aunt Marcia's Cornbread.

Aunt Marcia's Cornbread

1 cup cornmeal
1 cup flour
1/2 cup sugar
4 tsp. baking powder
1 tsp. salt
2 eggs
1 C milk
1/4 C oil

Mix all of this together and bake at 425 in an oiled cast iron skillet for about 24 minutes.  OH MY!  This is not only the one and only best cornbread recipes you will ever make....but also the best comfort food crumbled up with milk before bedtime.  Thanks Aunt Marcia and Mom!

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.