Tuesday, March 6, 2018

Chicken Tinga Tacos

We saw this on America's Test Kitchen on Saturday and we all were salivating!  I knew I had to make it!

2lbs boneless, skinless chicken thighs
2 tbsp vegetable oil
1large onion, thinly sliced
3 cloves garlic, minced
1tsp cumin
1/2 tsp brown sugar
1/2 tsp cinnamon
1 15oz can fire roasted tomatoes
1/2c chicken broth
2 tbsp minced Adobo peppers and 2 tsp Adobo sauce

Dry chicken thighs and sprinkle with salt and pepper.   Heat 1tbsp oil in Dutch oven.  Brown thighs on each side.  3-4 min per side.  Remove from pan to plate.  Add remaining tbsp oil, reduce temp yo medium.  Add sliced onion and cook until browned, about 8 minutes..  Add Gaelic and stir 1minute.  Add cumin, cinnamon and brown sugar, stir until fragrant.  Add stock and using wooden spoon, scrape up browned bits.  Add tomatoes and then chicken and any accumulated juices.
Cook on medium/low for 15 minutes.  Remove  chicken.  Using a blender or immersion blender blend sauce until smooth.  Shred chicken and add to sauce, simmer for 15 minutes to thicken.
Add 1tsp lime zest and 2tsp lime juice.
Serve with tortillas and Mexican cheese.

Thursday, February 8, 2018

Peach Pineapple Pork Picante


(4 servings)
1 lb. boneless lean pork (cubed) or pork chops
1 package taco seasoning mix
8 oz jar salsa
8 oz jar peach preserves
8 oz pineapple chunks, drained


Add all to crock pot.  Cook on low 6 hours or high 3-4 hours.   Serve over rice.

Friday, December 22, 2017

Buche de Noel - Christmas Yule Log


6 eggs, separated
1/2 cup sugar
3 Tablespoons cocoa powder

  1. Grease jelly roll pan.  line bottom of pan with parchment. grease fand flour paper. 
  2. Heat oven to 350F
  3. With mixer at #6, beat eggwhites until soft peaks form.  Gradually sprinke in 1/4 C sugar. beat until stiff peaks form.  
  4. In other bowl, beat egg yolks at high speed until thick.  Beat in 1/4 cup sugar and 3 T cocoa.
  5. Fold yolk mixture into whites. 
  6. Spread batter in pan.  Bake 25 minutes.  Cool in pan 5 minutes. 
  7. Wet towel and add a layer or parchment or waxed paper; invert cake onto towel.  Peel off paper.  
  8. Unroll cake.  spread top with filling.  
  9. Starting at the narrow end, roll cake without towel.  Place seam-side down on on platter.

Mocha Filling

 1 C Whipping Cream
1/4 cup confectioner's sugar
1/5 cup cocoa powder
1 T instant coffee granules

Mix ingredients in the mixer at medium speed until stiff peaks form.

 *Originally from Good Housekeeping.  First made while Mark was in high school studying French Language and Culture.  Made many times throughout the years. 

Cheesy Corn Bake (CCB) - ripped off from Kansas City's Somkestack BBQ


2 tablespoons butter or 2 tablespoons margarine
4 teaspoons flour
1/8 teaspoon garlic powder
3/4  cup milk
1-1/2 cups sharp American cheese, shredded
1 (3 ounce) package cream cheese, cut up
3 (10 ounce) packages frozen whole kernel corn, thawed
3 ounces diced ham


Melt butter; stir in flour and garlic powder.
Add milk; cook & stir over medium heat.
Heat until thick and bubbly; stir in cheeses. Cook/stir over low heat until cheeses melt; stir in corn & ham.
Bake in 2 qt casserole for 45 minutes at 350.

Sunday, June 4, 2017

Watermelon Salad

Reverse engineered from Ben's Tune Up in Asheville, NC (AVL)

  • Watermelon - 3C
  • Onion- two green, sliced
  • Cucumber - 1 hothouse
  • Mint - a few leaves
  • Sesame Seeds - 2 T (toasted)
  • Chili Vinaigrette - 
    2 tablespoons rice vinegar
    2 tablespoons Thai sweet chili sauce
    1 teaspoon sesame oil
    1/4 teaspoon white sugar
    1/4 teaspoon granulated garlic
    1 pinch salt to taste
Whisk rice vinegar, chili sauce, sesame oil, sugar, and garlic together in a small bowl; season with salt.

Tuesday, December 20, 2016

Beer Bread - St. Louis Style

3 Cups Self Rising Flour
3 Heaping Tablespoons Sugar
1 12 Oz Beer at Room Temperature (Budweiser, of course)

Well grease pan and flour.  Rise in warm place 1 hour.  Bake at 325 1 hour or longer.

Mark and Jeanette Discussing the Merits of Budweiser, July 2015
The original St. Louis Recipe

Thursday, December 1, 2016

Bucatini with garlic and bread crumbs

adapted from Lidia Bastianich
  • 1 lb bucatini
  • 3/4 loaf day old bread, shredded into coarse crumbs (use a box grater or your food processor; you might have to cut off some of the hard crust)
  • lots of thinly sliced garlic (about 6 large cloves, but to your taste)
  • olive oil
  • 4-5 sage leaves, chopped finely
  • 1 T parsely, chopped finely
  • salt
  1. Bring water to a boil. Salt and cook pasta.
  2. While pasta is cooking, pour about 1/4 cup of oil in heavy pan. The oil should coat the bottom of the pan
  3. Cook garlic for a minute or two, until it begins to soften.
  4. Add bread crumbs and cook, stirring occasionally, until bread crumbs are nicely toasted. You want them nicely browned, so they have some crunch.
  5. Add sage & parsley (or dried oregano), stir.
  6. Turn off heat.
  7. When pasta is finished, drain and add to the pan, tossing to coat.
  8. Serve on a large platter, with grated cheese.