culinarianlibrarian

Musings on cooking, reading, and life in general

08 Feb 2012

Chicken Enchilada Casserole

This recipe is adapted from one my father has been using for years.  It’s nowhere near healthy, but it’s quite delicious, so it’s worth the extra calories every once in blue moon…

Ingredients:

  • 1 large can chunk chicken, drained
  • 1 can cream of chicken soup
  • 1 bunch scallions
  • 1 small bunch cilantro
  • 1 can red enchilada sauce
  • 1 can diced green chiles
  • 8 oz sour cream
  • 16 oz Mexican cheese
  • 12 small or 6 large tortillas

Preheat oven to 350.  Combine first 7 ingredients and half of cheese in a bowl and mix well.  Place half of tortillas in the bottom of a 13×9 baking dish.  Pour mixture into dish, then layer the other half of tortillas.  Sprinkle rest of cheese on top and bake for 30 minutes.

No link- this one is all mine!

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06 Feb 2012

Sweet and Sour Salsa

I got this recipe from a woman with whom I work, and I’ve tweaked it a few times.  It’s one of the most addictive appetizers I’ve ever tasted.  Seriously, people will stand around a table and shovel this straight into their mouths, ignoring all other dishes and most conversation.  In attempting to find the recipes origin, I’ve discovered that it’s a bit like what Texans refer to as Cowboy Caviar.

Ingredients:

  • 1 can sweet white corn
  • 1 can black beans, drained
  • 1 jar diced pimento, drained
  • 1 small Vidalia onion, chopped
  • 1 red pepper, chopped
  • 1 orange pepper, chopped
  • 1/3 cup vegetable oil
  • 1/3 cup white vinegar
  • 1/3 cup sugar
  • 4 tbsp Louisiana Hot Sauce

Combine all ingredients and stir well (I like to put it in an airtight container and shake it a bit).  Refrigerate for at least two hours, but it tastes better if you let it sit overnight.  Serve with Fritos or Tostitos scoops.

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06 Feb 2012

Slow Cooker Pulled Pork

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So, in addition to being under the weather for a few weeks now, our microwave decided to morph into a fireworks display a little over a week ago.  This combination has left me eating a combo of Cheerios, sandwiches and take-out for dinner.  I’ve felt extra-guilty, as Wine Guy is accustomed to gourmet, home-cooked meals (though I think he has enjoyed the burgers and fries), so I decided to get back in the game.  Started slow with some slow cooker pulled pork.  Easiest recipe ever, and quite versatile.

Ingredients:

  • 1-1.5 lb pork tenderloin
  • seasoning to taste (I used Old Bay this time)

Place tenderloin in slow cooker and season liberally.  Cook for 4 hours on high or 7 on low.

Wine Guy decided to combine some avocado, jalapeño mix, and shredded cheese in order to make pork tacos.  I wasn’t feeling that creative, so I just mixed mine with Sweet Baby Ray’s Honey Chipotle BBQ sauce (which is AMAZING).  

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25 Jan 2012

It’s Weeding Wednesday!

Eons ago, when I was in school, we learned the 3 Rs: Reading, wRiting and ‘Rithmetic (which annoyed me to no end, as only one of them is TRULY an R).  One thing no one ever taught me?

The Art & Science of Dumpster Diving!

Plan to become a freecycler?  This might come in handy!

Thinking of dropping out of school?  You may have to learn this skill! 

And never forget- one man’s trash is another man’s treasure!

Pick this book up in the library today and *ahem* DIVE right in :)

Posted in Awesome, Considering, General, Weeding | Leave a Comment
22 Jan 2012

Cauliflower Puree

Looking for a quick and easy side dish that’s a great (and healthier) stand-in for mashed potatoes?  Look no further than this awesome Epicurious recipe:

Ingredients:

  • 1 head cauliflower, 2 to 2 1/2 pounds
  • 2 tablespoons unsalted butter
  • 2 tbsp garlic
  • 1/2 c hot water
  • black pepper to taste
  • parmesan to taste

Chop cauliflower into small florets.  Place in steamer and steam for 17 minutes.  Transfer half of the florets to a food processor; add 1/4 c hot water and puree.  Transfer rest of florets to food processor; add the remaining 1/4 c hot water and puree. While cauliflower is processing, pour in garlic.  Serve with parmesan and pepper to taste (or with any other spice you’re craving- this is a VERY versatile dish).

Original recipe: http://www.epicurious.com/recipes/food/views/Cauliflower-Puree-236315

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22 Jan 2012

Honey Garlic Cheerio™ Chicken

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Looking for kid-friendly fare that isn’t fried or bland?  Fear not, foodies!  You don’t have to sacrifice flavor to feed the family.  Here’s an easy, tasty recipe that’s sure to please adults and kids alike…

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1/2 c honey
  • 1/4 c olive oil
  • 1 tbsp lemon juice
  • 2 tbsp garlic
  • 2 c Honey Nut Cheerios™
  • 1 c slivered almonds

Place chicken breasts into a gallon plastic bag.  Combine honey, oil, lemon juice, and garlic and mix thoroughly.  Pour over breasts and marinate in freezer for at least two hours.  Crush Cheerios™ and almonds in another gallon bag.  Remove chicken breasts and toss with cheerios to coat.  Cook at 350* for 35 minutes.

Serves: 4; Time: 10 minutes prep (plus 2 hours marinade); 35 minutes to cook

Craft beer pairing: Avery Brewing- Joe’s Premium American Pilsner

No link – this one is all mine :)

 

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21 Jan 2012

Italian Stuffed Peppers

I’ve been under the weather this week, and I am in desperate need of some comfort food!  But, given that I spent the last two months chowing down on ‘comfort food’ (i.e. anything I could get my hands on that looked edible), I thought I should aim for something a *bit* more healthy.  Today’s compromise?  Italian stuffed green peppers.  The part-skim mozzarella lightens it up a bit, while still providing melty, cheesy goodness.

Ingredients:

  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 lb ground turkey
  • 1/2 c breadcrumbs
  • 1/3 c pine nuts
  • 1/3 c catsup
  • 1 tbsp Worcestershire sauce
  • 2 tbsp Tuscan seasoning (or any other Italian blend)
  • 8 oz fresh, part-skim mozzarella
  • 4 large green peppers

Preheat oven to 350*.  In a large skillet, brown turkey.  Stir onions and garlic together in olive oil over medium-high heat for 5-6 minutes. Turn the heat down to low and let caramelize, stirring occasionally.  Cut mozzarella in two; finely chop half of the block, and slice the remainder into 4 one-ounce pieces.  In a stainless steel bowl, combine browned turkey, breadcrumbs, pine nuts, catsup, Worcestershire, Tuscan seasoning and chopped mozzarella; stir well.  Take onion/garlic mixture off heat and put to side.  Cut 1/4 top off of each pepper and gut it, discarding innards and seeds.  Wash thoroughly with cold water.  Mix cooled onion/garlic mixture into meat.  Pack each pepper evenly with meat.  Once filled, top with 1 ounce slice of mozzarella.  Arrange peppers in a shallow baking dish, topping with any extra meat mixture.  Bake at 350* for 45 minutes.

Serves: 4; Time: 30 minutes for prep; 45 to bake.

Wine pairing:  Wild Horse Pinot Noir

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19 Jan 2012

Nutty Chocolate Chip Cookie Cake

Wine Guy is out of the house tonight and that means a handful of things:

  1. I have complete control over the DVR (hello, Teen Mom and Revenge!)
  2. I can keep the heat at any level I want to set it
  3. I didn’t bother cooking a real dinner (heyyyy, bacon avocado sriracha english muffin!)

But I started to feel antsy somewhere between shows and decided I was in a cookie mood. Now, this is unusual for two reasons. First, I love to cook, but baking doesn’t do it for me. It’s way more technical and there is much less room for experimentation than with cooking. Second, I was apparently born without a sweet tooth. Put a plate of chips and guac in front of me and it’ll be gone in seconds. But I can walk by pastries and donuts and cupcakes (oh my!) without a second sniff. The walnuts in this recipe, however, add a bit of salt to a sweet cookie cake.

Ingredients:

  • 1 c butter, softened (If it’s frozen, pop it in the microwave for 30-60 seconds)
  • 1 c white sugar
  • 3/4 c dark brown sugar
  • 2 eggs
  • 1 heaping tbsp vanilla extract
  • 3 c flour
  • 1 tsp baking soda
  • 1 bag chocolate chips (I prefer dark, but semi-sweet work, too!)
  • 1 c crushed walnuts (If you only have whole walnuts, a potato masher works well when you can’t find your rolling pin.  Not that I somehow misplaced my rolling pin.)

Preheat oven to 350*.  Grease a four sided cookie sheet.  Combine the butter and both sugars.  Stir in one egg at a time and then add vanilla and baking soda.  Add flour, chips and walnuts and stir till blended.  Pour mixture on baking sheet.  Using wax paper, manipulate cookie dough till it’s flat and evenly distributed throughout the pan.  Bake for 12 minutes for gooey cookies; 15 for slightly crispier edges.  Let cool for 10 minutes, then serve.  Preferably topped with vanilla ice cream.  If I had vanilla ice cream, this cake would be GONE by now.

Serves: Technically? 24.  Realistically? 6-8, tops.

Original recipe: http://allrecipes.com/recipe/best-chocolate-chip-cookies/

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18 Jan 2012
1 Comment

Inaugural Weeding Wednesday!

Well, the pork chops I had defrosted for tonight’s dinner turned out to be spoiled- and not in the ‘My Super Sweet Sixteen’ kind of way.  Have you ever smelled rancid pork?  If not, be grateful, because it’s not a memory that’s easily erased.  This led to a frantic search for Mexican takeout (harder than it sounded, especially given the area in which we live), and, three hypothetical restaurants later, it should be arriving with Wine Guy in the next 20 minutes.

Meanwhile, I give you the first installment of (wait for it)… Weeding Wednesday!!! (In which we poke fun at books I’ve actually found in one of my libraries)

For your consideration… A thrilling 1991 tome…

that answers such questions as…

So, what say you, female athletes?  Do your muscles make you too masculine?  Has competition squelched your feminine wiles?  Can you beat up the boys?  And do you regularly get hit on by your same-sex teammates?

If so, this book may be for you!  Or it just may be for the recycle bin ;)

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15 Jan 2012

Slow Cooker Baked Potato Soup

It’s football Sunday (Go Pack Go!), and you know what that means… Beer and comfort food!!  In order to soak up some of the suds I’ll be sipping, I needed to have a hearty meal on-hand.  What better than baked potato soup in the slow cooker with some crusty French bread for dipping purposes?

Ingredients:

  • 2 lb bag small red potatoes
  • 2 cans condensed cream of celery soup (cream of broccoli/mushroom would also work)
  • 1 can 2% evaporated milk
  • 1/2 c. low fat sour cream
  • 2 1/2 c. water
  • 6 slices thick cut bacon (or 1/4 c bacon bits) – omit this for Meatless Monday
  • 1 sweet onion
  • 1/2 tbsp white pepper
  • 1/2 tbsp black pepper
  • 1 tbsp dried dill
  • 1 tbsp minced garlic
  • 1 loaf french bread
  • 1 c. shredded cheese (I use sharp cheddar or a Mexican blend)
  • 1 bunch chives

Chop red potatoes into 1″ pieces and place in slow cooker.  Pour in soup & water, then stir.  Fry or microwave bacon.  Chop onion and bacon finely and add to mixture.  Stir in spices.  Cook on low for 7 hours or high for 4 hours.  Once cooked, stir in evaporated milk and sour cream till blended.  Add more spice to taste and top with shredded cheese and chopped chives.  Serve with crusty French bread.

Serves: 6; Time: 15 minutes prep; 4-7 hours cooking time.

Craft beer pairing: Bourbon County Stout or Stone Ruination Imperial IPA

No outside link- this one is all mine :)

Posted in Cooking, Meatless Monday and tagged , , , | Leave a Comment

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