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Gringo Spanish rice

I’m in a Mexican flair mood. Tonight it is chicken and tomorrow venison. Tonight however, is a chicken we have marinated for months…….hahahaha….it was froze, perfect to thaw out and have ready after a hard day at work. The fruit juices, oregano, onions, garlic salt make a perfect blend for the chicken. After placing in a bag, let it freeze a bit, then seal. Saving for a later date…..usually great for camping, but tonight…….olĂ©……and for this meal we are adding rice. A nice side dish to anything you would like to add a flare too. Colorful, tasty and easy. 

  • 1 cup short grain rice (sushi style)
  • 1/2 onion chopped fine 
  • 1 guajillo pepper (seeds and all, no stem, chopped up)
  • 1/2 red pepper
  • 1/2 yellow pepper
  • 1/2 red pepper
  • OR….. 1/2 bag of frozen ” 3 color pepper and onion strip” I used PicSweet brand
  • 1 big teaspoon garlic salt
  • A little olive oil
  • 3 cups chicken broth

Heat a sauce pan, add oil when hot add all the veggies, even the guajillo pepper. Cook about five minutes. Add chicken broth, garlic salt and rice. Bring to a boil, stir a few times cover, then reduce heat and cook about 40 minutes on low until rice is done. Fluff with fork and serve. 

    As always we hope you enjoy. 

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    Guajillo chili dip (chili cascavel)

    It is super bowl Sunday and I just came up with a blow your mind flavored dip. We are making stuffed potato skins, bacon, chives, green onions, cheese, salsa or ranch dressing. A sort of build your own skin, for the skin game. While making some salsas I wanted to do something with guajilloes, my favorite chili, and used this as a starter. This is chili recipe number one for today. 

    • 3 guajilloes dried, stem removed
    • 3 large tomatoes
    • 2 tablespoons salad oil
    • 2 teaspoons salt
    • 1 clove garlic
    • 1 cup sour cream

    Chop tomatoes and place in a blender, crush guajilloes seeds and all, just remove the stem. Add everything else, blending really well for a few minutes. Put everything in a sauce pan, cook on medium heat at a low boil for 30 minutes or longer. Stirring from time to time. It will reduce some. Remove from heat and cool. After mixture is cool place

    The sauce

    sour cream in a container with a lid, mix 1/2 cup guajillo sauce into sour cream. Seal and refrigerate. 

    This is so smooth and creamy, I am going to use it for chips as well as drizzle it on the stuffed potato skins.
    As always we hope you enjoy. 

    Pomelo tequila chicken

    I really like pomeloes, but finding a “good” one  can be difficult. They smell good, look good, however after slicing into them the pulp just is not quite right. And yes, this happened the other day. I hate to waste food. Having planned something chicken for dinner I decided to use the pulp for a marinade. It turned out pretty darn good. Of course some additives helped improve the flavor too. 

    • Chicken boobs ( I used two halves) boneless, skinless
    • 1 pomelo pulp removed and squished for some juice ( you can use a bowl and the back of a spoon) 
    • 2 ounces of tequila 
    • 1 teaspoon oregano
    • 15 peppercorns whole
    • 2 serranos, slice big with seeds 
    • A pinch of pink  salt 
    • 1 plastic bag or marinating dish

    Remove pulp from pomelo, I cut chunks out placing them in a bowl and pressed down with a spoon to create some juice. After doing that add all the other ingrediants except chicken and stir. Put chicken in bag or bowl, pour everything on the chicken and massage a bit. Cover tightly or squish out the air, refrigerate over night or the day. Grill until done. I cooked the serranos on the grill as well. 

    Very simple having a great flavor. I served it with roasted cauliflower. 

    As always we hope you enjoy. 

    Tropical poblano peppers with shrimp

    Yes, it has been awhile since I have published a recipe. True I have cooked, just forgotten to share with everyone. I have a couple of great ones too.

    It is not often I randomly shop without a purpose for a meal. The poblanos looked wonderful at the market so I was compelled to purchase two hoping to come up with a stuffing. Of course there is a time frame involved…., if I don’t come up with something fairly soon they will spoil and that is a waste. Planning meals ahead for the week is just something I do, trying to maximize potential left overs etc. Rotating what we have in the freezer is a priority too, things can get lost in there. So, I found some nice fish and decided on fish tacos, and an older bag of gulf shrimp, that really needed to be used. Now this old brain went to work and this is what I came up with. It has a wonderful sauce to go over it too.

    • 2-4 poblanos roasted, peeled, plus you can gently cut the seed pod out.
    • 12 shrimp, peeled and deveined
    • 1 Serrano, veined and seeds removed, chopped fine
    • 1 8 oz can crushed pineapple (divided)
    • 1 cup shredded jack cheese
    • 1/2 cup uncooked rice
    • 1 cup water
    • 2 tablespoons tri pepper jelly (hot and sweet pepper jelly)
    • 1/2 teaspoon salt
    • 1/4 cup chopped cilantro or about a half a bunch
    • 1 teaspoon paprika
    • 1 teaspoon season salt

    Sauce:

    • 2 cups 1/2 and 1/2
    • 1 leek white parts finally chopped
    • 1/2 cup pineapple
    • 2 tablespoons butter plus 3 drops of olive oil
    • 3 teaspoons flour or corn starch

    To prep before hand: To cook rice, boil one cup water add rice, stir. Reduce heat to low and cook 30 minutes, remove from heat and set aside. Roast peppers until dark brown-black, skin starts to peel away, (you can do this in the broiler section of your oven) place in a paper bag to sweat for ten minutes. Remove skin, gently make a slit to remove seeds, leave on stems then set aside. Peel shrimp and devein, remove their little tails too. You can place them on a plate or foil, sprinkle season salt and paprika on both sides. Cook on high heat: either in a grill type pan, or under the broiler or on the bbq until done, chop into thirds; Set aside. Shred the cheese, chop the serrano and cilantro, measure out 1/3 cup pineapple.

    At this point everything should be chopped, cooked and ready to assemble. Heat oven to 350 degrees. Lightly grease an 8×8 pan, or something similar. In a bowl dump cooked rice, pineapple, serrano, cilantro, cheese, tri pepper jelly, salt, shrimp and cheese. Toss to mix, if the rice is still warm the cheese will start to melt. No worries…. Next stuff each pepper with mixture, using all you have. I cooked only two poblanos having insides left over we saved them for later. Place the stuffed peppers in a pan and bake for 40 minutes.

    While peppers are cooking clean and chop leek. In a shallow sauce pan heat butter and olive oil, add leeks, let cook until tender. Add flour and stir, pour in 1/2 and 1/2 and add pineapple. Heat until thickened.

    When poblanos are done place carefully on plate serving with the sauce over the top. This has a nice heat with the poblano and sweet with the tropical flavors. As always we hope you enjoy.

     

     

    Colleen’s cranberry salad

    Giving thanks to the Lord, our family and our friends. Be safe and be kind. 

    If you follow my recipes at all you know I am always reinventing the wheel so to speak. Again, I have altered an old recipe to make it even better…..I think anyway. Super easy and you probably already have this stuff on hand for Thanksgivings dinner. I am even thinking of making this throughout the year, it is light and full of flavor. 

    • 1 bag cranberries, washed and drained
    • 2 oranges cut out the pulp, no rind or skin: BUT save one sliver of rind.
    • 2 stalks celery finely chopped
    • 1 honeycrisp Apple finely chopped
    • 1 small can crushed pineapple drained ( I had hunks and blended it for a minute)
    • 11/2 cup of sugar

    In a processor of your choice chop cranberries and orange pieces INCLUDING THE LITTLE RIND PIECE. Add sugar mix well. Place in a sauce pan and bring to a boil over medium high heat. Stir and boil 5-7 minutes. Remove from heat and let cool. In a large mixing bowl add chopped celery and apple then pinapple. Mix well. When the cranberry mixture is cool add to the celery and apples, mix  again then put into your serving container, refrigerator over night. 

    I am thinking you might get away with a cup of sugar but not sure if it will set up as well. You can add finely chopped walnuts if desired. 

    As always enjoy……..and happy Thanksgiving to you all. 

    Moroccan vegetables

    I love spices and vegetables, but do not like to make the same thing over and over again. Usually I use only spinach and Moroccan seasoning. Today was a bit different. I had      a refrigerator full of miscellaneous produce and needed to use them up. So this is what I came up with. 

    • 1/2 onion chopped
    • 2 sticks celery chopped
    • 2 carrots chopped
    • 1/3 bell pepper chopped
    • 3 tablespoon olive oil
    • 3 cloves thin sliced garlic
    • 1 good teaspoon salt ( as opposed to a bad teaspoon)
    • 1 sliced zucchini
    • 1 sliced yellow squash
    • 1 teaspoon Moroccan spice
    • 4 small tomatoes quartered 
    • Kale ( I had small leaves from the garden I used about 10, choice is yours on how much do to size)
    • 1 can chicken or vegetable broth
    • 1/2 lemon

    Heat a shallow pan then add olive oil, onions, carrots and celery, bell pepper. Cook about 5 minutes, add garlic, salt, squashes and seasoning stir and place a lid on it for ten minutes. Add broth, stir in. Place tomatoes and kale on the top cover and cook ten more minutes. 

    I added Klamata olives, I did not care for them too much in this dish. I also added some slow cooked venison which was awesome. You could add a protein to make it a complete dish. 

    After cooking and once served up squeeze the lemon on top. 

    I served this once with couscous and once with pre cook lasagna noodles sprinkled with parimisian cheese, olive oil and baked. Both where awesome. 

    As always we hope you enjoy.

    Moroccan vegetables

    I love spices and vegetables, but do not like to make the same thing over and over again. Usually I use only spinach and Moroccan seasoning. Today was a bit different. I had a refrigerator full of miscellaneous produce and needed to use them up. So this is what I came up with. 

    • 1/2 onion chopped
    • 2 sticks celery chopped
    • 2 carrots chopped
    • 1/3 bell pepper chopped
    • 3 tablespoon olive oil
    • 3 cloves thin sliced garlic
    • 1 good teaspoon salt ( as opposed to a bad teaspoon)
    • 1 sliced zucchini
    • 1 sliced yellow squash
    • 1 teaspoon Moroccan spice
    • 4 small tomatoes quartered 
    • Kale ( I had small leaves from the garden I used about 10, choice is yours on how much do to size)
    • 1 can chicken or vegetable broth
    • 1/2 lemon

    Heat a shallow pan then add olive oil, onions, carrots and celery, bell pepper. Cook about 5 minutes, add garlic, salt, squashes and seasoning stir and place a lid on it for ten minutes. Add broth, stir in. Place tomatoes and kale on the top cover and cook ten more minutes. 

    I added Klamata olives, I did not care for them too much in this dish. I also added some slow cooked venison which was awesome. You could add a protein to make it a complete dish. 

    After cooking and once served up squeeze the lemon on top. 

    I served this once with couscous and once with pre cook lasagna noodles sprinkled with parimisian cheese, olive oil and baked. Both where awesome. 

    As always we hope you enjoy.

    Pumpkin spice for breakfast

    This year all the craze seems to be pumpkin spice. Not sure I would like it, just sounds, well….strange. We should eat pumpkin pie not drink it right? Have to say I am a changed person. While shopping I saw our favorite milk company had a small pumpkin spice drink ” for a limited time”. I got suckered in and bought some. All I can say is yum. John and I both hand a small glass. At 250 calories per cup…..I think this needs to be rationed. 

    Well this morning I poured John an orange juice and said “hey, what about a pumpkin orange drink”? Using half oj and half pumpkin spice milk drink I mixed in a small glass and stirred. Sipped……and Shazam …..tastes like a 50 50 bar with a hit of pumpkin spice. 

    Just thought I would share. 

    As always we hope you enjoy. 

    Fresh beet salad

    Beets are a vegetable you either love or not. It is hard to hide in a dish because of the beautiful color. Yes, there are yellow beets however the red, brilliantly bright colored one works great for this salad. It just pops with the green leaves, burgundy red colors and soft flavor of the dressing. Vegans will love this dish as well. Heck my husband loved it and I will be making it again tonight. 

    Beets seem to come in bunches of three; I used one beet and half the beets greens for a batch. It was more than enough for a nice side salad with our meal. I am thinking you could use all the greens, and all the beets to make a larger batch, having left overs for a few days to come. The small amount we had left was excellent the next day. 

    • 1 bunch of beets ( three beets with greens attached)
    • 1/3 cup white balsamic vinegar
    • 3 tablespoons sesame seed oil
    • Pinch of salt
    • 1 teaspoon soy sauce 

    When you bring the beets home wash the beets and leaves, then cut the tops off the beet bulb and place stems with leaves in a flower vase type container with water. Put in the refrigerator. Pat dry the beets and store the beets in a bag until you are ready to use. 

    Dressing: mix the vinegar, oil and salt in a high sided bowl. ( so you do not spill while whipping) with a whisk beat until the oil gets cloudy. Add soy sauce and beet some more, set aside. 

    When you are ready to make the salad cut or tear the beet greens into a bowl, you can use some of the stems as well. Peel the beet to remove the outer skin. Then grate the beet on the normal grater side until all the beet is used up. Add to the torn greens, toss with the dressing. I did not use all the dressing, only until coated. I refrigerated the salad while prepping the rest of the dinner. Toss again before serving. 

    The remainder was excellent the next day too. The greens were not limp and the flavors held up great. 

    As always we hope you enjoy. 

    Refreshing iced tea

    Iced tea is not just for summer……unless you live in the New England states. John visited this May and found iced tea was coming back on the menu to be served. Being from California and now Texas that is totally bazar to us, iced tea is a year long drink in these western states.

    Figures that close to the end of summer I have come up with a new combination of tea bags, making a refreshing flavorful drink. No sugar is needed but if you desire you can add some. 

    • 1 cup boiling water
    • 2 large family size tea bags ( I use Luzianne) 
    • 1 regular size lemon/ginger flavor bag
    • Cool water to fill pitcher

    I heat water in a sauce pan, when it boils I remove from the heat and add the bags. Push down so they get thoroughly soaked. Let sit for thirty minutes. Pour cool water into pitcher, remove teabags from pan and squeeze out. Pour seeped liquid into the pitcher. Add ice to a glass and serve. The lemon ginger adds just a nice hint of freshness for a better than normal cool refreshing glass.

    As always we hope you enjoy.