INGREDIENTS
· 5 skinless, boneless chicken breast halves
· Poultry seasoning
· Salt, pepper
· 1 TBL Curry powder
· 1 TBL lemon juice
· 1 pound broccoli ‘defrosted’ florets
· 1 can cream of mushroom soup [2 cans if you do not use the cream of chicken]
· NOTE: I use soup with the lowest sodium, least fat I can find
· 1 can cream of chicken soup [optional, use only if you didn’t use two mushroom]
· ¼ cup mayonnaise
· 1 ½ cup shredded Cheddar cheese [or cheddar jack]
· ¾ cup Italian bread crumbs
DIRECTIONS
1. Boil chicken with 2 tsp poultry seasoning, 1 tsp salt, ½ tsp pepper.
When tender,cut into bite size pieces.
2. Preheat oven to 350.
3. Steam broccoli for approx 2 minutes. You only want to defrost it. It will cook in the dish and you don’t want it mooshy. Make sure to drain it thoroughly on paper towels so the dish doesn’t get too thin.
4. In a small bowl mix together the soup, ¾ cup of the cheese, mayonnaise, lemon juice and curry. Set aside.
5. In a 9x13 inch baking dish layer half the chicken, half the broccoli, half the soup mixture, and yes, half of the remaining cheese.
6. Then make a second layer of chicken, broccoli, soup mix, cheese. Top the whole thing with Italian bread crumbs.
7. Cover loosely with foil and bake in the preheated oven for 40 minutes.
8. Raise oven temp to 425, remove foil and cook 10-15 more minutes, until toasty.
9. Allow to sit for at least 5 minutes before serving.
Wednesday
Buñuelos
Buñuelos4 eggs
1/4 cup white sugar
2 1/4 teaspoons baking powder
1 teaspoon canola oil for dough
2 cups unbleached flour
1 teaspoon salt1 cup [at least] canola oil for frying
1 cup white sugar mixed with
1 teaspoon ground cinnamon
Mix eggs with 1/4 cup sugar and beat until thick.
Add 1 tsp. vegetable oil.
In a separate bowl combine 1 1/2 cups of the flour, the baking powder, and the salt. Gradually add this to the egg mixture and beat well.
Turn dough out onto a floured board
In a separate bowl combine 1 1/2 cups of the flour, the baking powder, and the salt. Gradually add this to the egg mixture and beat well.
Turn dough out onto a floured board
(use remaining 1/2 cup flour – you will likely need a bit more, no worry) and knead with heavily floured hands until smooth.
Shape dough into about a dozen balls.
Shape dough into about a dozen balls.
Roll each one into a circle about 6" in diameter.
Let stand uncovered on wax paper for about 5 minutes.
Place a clean lintless kitchen towel - the flour sack kind like grandma always gave you for Christmas - over your bended knee [lift one foot up onto a stool or chair you silly].
Place a clean lintless kitchen towel - the flour sack kind like grandma always gave you for Christmas - over your bended knee [lift one foot up onto a stool or chair you silly].
One by one stretch each circle out as much as possible by gently pulling it from the center outwards, over your knee on the cloth.
Do not worry if a few small holes develop.
Do not worry if a few small holes develop.
Dough should be very thin in the middle, thicker on the perimeter.
Heat oil in a deep fry pan to 350 degrees.
Fry until golden brown, turning once with a long handled thin pronged fork [like a bbq fork]. Drain on paper towels.
Sprinkle with sugar/cinnamon mixture, store loosely covered so they do not get soggy.
Best to eat within a day or two, at least that's what the kids say ....
Best to eat within a day or two, at least that's what the kids say ....
Sunday
Salsa
SALSA
PREP: Grille the chilis.
Turn them occasionally so that they get toasty and crispy on all sides.
They might seemed ‘burnt’. Don’t worry, you don’t use the outside.When toasted, place them on a damp towel and put a second damp towel [I use an old cloth napkin] on top. Press gently.
The towels will steam the skins off. You will hear the chili ‘pop’.
Peel them, cut the stem off and set the chili aside or remove the seeds.
The seeds are the hottest part and serranos are hotter than jalapenos.
You decide if you want to remove the seeds.
Cut the skinned chilis up in strips.
One part grilled mashed chilis to two parts green Ortega chilis.Put into food processor.
Remove to large bowl.
Add at least 6 parts tiny diced tomatoes.
Add 4 parts tomatillo sauce. I use canned tomatillos.
One large red onion, diced small.
An entire bunch of cilantro – leaves, try to remove stems. Chop tiny as well.
Few dashes of pepper, salt, garlic salt and lemon pepper.
If you want to make ahead to freeze, leave out the cilantro and add it the day you will be using.
See? Easy peasy!
PREP: Grille the chilis.
Turn them occasionally so that they get toasty and crispy on all sides.
They might seemed ‘burnt’. Don’t worry, you don’t use the outside.When toasted, place them on a damp towel and put a second damp towel [I use an old cloth napkin] on top. Press gently.
The towels will steam the skins off. You will hear the chili ‘pop’.
Peel them, cut the stem off and set the chili aside or remove the seeds.
The seeds are the hottest part and serranos are hotter than jalapenos.
You decide if you want to remove the seeds.
Cut the skinned chilis up in strips.
One part grilled mashed chilis to two parts green Ortega chilis.Put into food processor.
Remove to large bowl.
Add at least 6 parts tiny diced tomatoes.
Add 4 parts tomatillo sauce. I use canned tomatillos.
One large red onion, diced small.
An entire bunch of cilantro – leaves, try to remove stems. Chop tiny as well.
Few dashes of pepper, salt, garlic salt and lemon pepper.
If you want to make ahead to freeze, leave out the cilantro and add it the day you will be using.
See? Easy peasy!
Friday
flour tortillas
Meow's Flour Tortillas
5 cups unbleached flour
½ cup shortening
1 ½ teaspoons salt
1 ½ cups boiling water
Bit of extra sifted flour for rolling
In a large bowl, sift flour and salt together.
Mix in the shortening by hand until the mixture is the texture of oatmeal.
Pour the boiling water in.
Mix by hand or with pastry hook.
Knead until the dough does not stick to your fingers, using bits of the extra flour until the dough is smooth.
Make balls the size of golf balls.
Lay on wax paper, cover with a cloth.
Let stand for at least 1 hour, no more than 8 hours.
Heat a flat griddle to high heat.
On a lightly floured surface, roll out a tortilla to your preferred thinness.
Place on the ungreased griddle for about 10 seconds, as soon as you see am air bubble on the top, flip the tortilla over.
Let it cook for about 30 seconds, then flip it back over and cook the first side for another 30 seconds.
Roll out the next tortilla while you wait for that one to cook.
Repeat until all of the balls have been cooked.
Best eaten right off the griddle.
5 cups unbleached flour
½ cup shortening
1 ½ teaspoons salt
1 ½ cups boiling water
Bit of extra sifted flour for rolling
In a large bowl, sift flour and salt together.
Mix in the shortening by hand until the mixture is the texture of oatmeal.
Pour the boiling water in.
Mix by hand or with pastry hook.
Knead until the dough does not stick to your fingers, using bits of the extra flour until the dough is smooth.
Make balls the size of golf balls.
Lay on wax paper, cover with a cloth.
Let stand for at least 1 hour, no more than 8 hours.
Heat a flat griddle to high heat.
On a lightly floured surface, roll out a tortilla to your preferred thinness.
Place on the ungreased griddle for about 10 seconds, as soon as you see am air bubble on the top, flip the tortilla over.
Let it cook for about 30 seconds, then flip it back over and cook the first side for another 30 seconds.
Roll out the next tortilla while you wait for that one to cook.
Repeat until all of the balls have been cooked.
Best eaten right off the griddle.
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