Well, we made it through Christmas and all the good yummy food that comes with it. Now it's on to the New Year celebrations.
My mom always hosts a New Year's buffet. Each year, we have a new theme. Last year, we did Chinese New Year. This year, my dad wanted Tex-Mex.
I was talking with my husband and there are just so many possibilities for heavy appetizers/main entrees that could be used for this AND in everyday life.
I've touched on a few of them in earlier blog postings, but will rehash some titles below:
Touchdown Taco Dip
Chicken Enchilada Ring
Taco Ring
Mexican Chicken Lasagna
You could also do freshly made salsa and guacomole, which I am sure will appear at my mom's house for our festivities. You could also throw in the usual tacos, fajitas, quesadillas, enchiladas and nachos.
Since winter is firmly entrenched here in MN, I'm thinking about a Chicken Tortilla Soup. I have a great recipe that's not too spicy and has good flavor. It's one of those things you could stick in the crockpot and forget about it. How nice is that?
Chicken Tortilla Soup
4 corn tortillas
1/2 C onion. chopped - I leave this out
3 boneless skinless chicken breasts
1 garlic clove, pressed
1/4 t chili powder
1/2 t ground cumin - I love cumin
2 cans chicken broth - (14 oz cans)
1 can (14 oz) diced tomatoes - undrained
1 can (4 oz) chopped green chilis
4 t fresh cilantro - I like cilantro, but I think it's just a bit of a pain in this recipe...more for color than anything. You could skip it
1/2 C shredded cheddar cheese (or whatever type you have on hand)
4 thick slices of fresh lime - optional
Now, you are supposed to cook the chicken first if you are doing it on the stovetop. And then add in your seasonings and broth. Set aside the tortillas, cilantro, cheese and lime...and you can put everything else in the crockpot and let it do it's thing on low for 8 hours or so.
If you don't want to wait that long, dice the chicken and cook it in a 4Qt or larger pot with a little vegetable oil. Should take about 3 minutes or so. Then add garlic, onion, and cumin. Cook and stir a couple minutes. Add broth, tomatoes and chilis. Bring to a boil and then simmer for 10 minutes.
Now, you can buy your own already baked tortilla strips, or you can use corn tortillas and bake some yourself. Use a pizza cutter to cut them into 1/2-inch strips. Bake on a stone at 400 degrees for about 7 minutes.
When you are ready to serve, place tortilla strips in the bottom of the bowls. Ladle soup. Top with cilantro and cheese. If you want a little more presentation, add a lime slice to each bowl to squeeze into the soup.
In any case, this is a very simple, very tasty soup that everyone should enjoy. Don't worry about the green chilis...they don't have a ton of flavor and add more texture than anything to your soup.
You could also serve with some cornbread! Yum!
Enjoy!
I'm
Monday, December 28, 2009
Thursday, December 17, 2009
Holiday Helper Beverage #1 - Friendship Tea
I love the variety of fun beverages that can be used around the holidays. I need to be better at using them year round. But some of those just have a holiday feel...know what I mean. I LOVE this Friendship Tea recipe. It's just got great color and great flavor.
Friendship Tea
2 1/2 C cranberry juice
1 1/2 C water
1 C orange juice
1/4 C sugar
1 cinmamon stick
4 whole cloves
6 tea bags
Combine all ingredients except tea in a large sauce pan. Bring to a boil. Remove from heat. Add tea bags. Let steep for about 5 minutes. Remove tea bags and spices with a spoon or strainer. Serve.
YUM!
Friendship Tea
2 1/2 C cranberry juice
1 1/2 C water
1 C orange juice
1/4 C sugar
1 cinmamon stick
4 whole cloves
6 tea bags
Combine all ingredients except tea in a large sauce pan. Bring to a boil. Remove from heat. Add tea bags. Let steep for about 5 minutes. Remove tea bags and spices with a spoon or strainer. Serve.
YUM!
Holiday Helper Recipe #3 - Parmesan Pepper Pull Apart Bread
Bread is always a staple at family holidays. At least for the ones we attend. Here's a fun recipe that's few ingredients, easy to prep AND tastes amazing.
Parmesan Pepper Pull Apart Bread
1/3 C butter, melted
1 C freshly grated Parmesan cheese
2 t coarsely ground pepper - this is key. It makes a great visual and adds awesome flavor
2 garlic cloves pressed (this is always doubled at my house unless they are giant cloves)
2 pkgs (11.3 oz each) refrigerated dinner rolls
Preheat oven to 375. If you have a bundt pan, that works best for this recipe. Otherwise a deeper, rounded pan is the best choice for this recipe. It makes it easy to flip the bread out onto a serving plate.
If it's not a stone, spray or brush some cooking oil around the pan. Melt the butter in a wide, shallow dish. Grate cheese. Grind pepper and measure using a measuring spoon.
In a bowl, combine cheese, pepper and freshly pressed garlic. Separate dinner rolls and cut into fourths using kitchen shears. Dip rolls in melted butter and roll in cheese mixture.
Arrange rolls evenly in pan. Bake 25 minutes or until deep golden brown. Cool 5 minutes on a cooling rack in the pan. Then flip bread out on the cooling rack. Cool slightly.
Alternatives: You can make this just about any flavor you want. If you want Italian bread, use an Italian seasoning. Rosemary also provides a great flavor.
Enjoy!
Parmesan Pepper Pull Apart Bread
1/3 C butter, melted
1 C freshly grated Parmesan cheese
2 t coarsely ground pepper - this is key. It makes a great visual and adds awesome flavor
2 garlic cloves pressed (this is always doubled at my house unless they are giant cloves)
2 pkgs (11.3 oz each) refrigerated dinner rolls
Preheat oven to 375. If you have a bundt pan, that works best for this recipe. Otherwise a deeper, rounded pan is the best choice for this recipe. It makes it easy to flip the bread out onto a serving plate.
If it's not a stone, spray or brush some cooking oil around the pan. Melt the butter in a wide, shallow dish. Grate cheese. Grind pepper and measure using a measuring spoon.
In a bowl, combine cheese, pepper and freshly pressed garlic. Separate dinner rolls and cut into fourths using kitchen shears. Dip rolls in melted butter and roll in cheese mixture.
Arrange rolls evenly in pan. Bake 25 minutes or until deep golden brown. Cool 5 minutes on a cooling rack in the pan. Then flip bread out on the cooling rack. Cool slightly.
Alternatives: You can make this just about any flavor you want. If you want Italian bread, use an Italian seasoning. Rosemary also provides a great flavor.
Enjoy!
Thursday, December 10, 2009
Holiday Helper Recipe #2 : A-Pizza-Teaser
Such a corny recipe title, isn't it?
Well, here's another holiday helper recipe that's quick to make and is arranged in the form of a Christmas Wreath.
A-Pizza-Teaser
1 pkg (12 oz) refrigerated biscuits
Olive Oil
1 garlic clove, pressed
1/2 tomato, seeded and chopped - very important that you seed the tomato
1/4 C green bell pepper, seeded and chopped
1/4 C onion, diced - only if you really need it. It's majorly optional
1/4 t dried oregano
1/4 t dried basil
1/4 C fresh grated Parmesan Cheese
Preheat oven to 400 degrees. Separate biscuits horizontally to form 20 biscuits. On round pan or stone, arrange 6 biscuits in a ring, touching in the center. There will be a hole in the center. Place remaining biscuits around the center ring, forming a second ring of biscuits and creating our wreath shape. Gently press biscuits together leaving a scalloped edge.
Spray lightly with olive oil or brush with a pastry brush. Pres garlic over biscuits and spread evenly. Chop tomato and bell pepper and spread evenly over biscuits with basil and oregano.
Bake 15-17 minutes or until dough is golden brown. Remove from oven and immediately grate cheese over dough. To serve, pull biscuits apart.
Enjoy!
Well, here's another holiday helper recipe that's quick to make and is arranged in the form of a Christmas Wreath.
A-Pizza-Teaser
1 pkg (12 oz) refrigerated biscuits
Olive Oil
1 garlic clove, pressed
1/2 tomato, seeded and chopped - very important that you seed the tomato
1/4 C green bell pepper, seeded and chopped
1/4 C onion, diced - only if you really need it. It's majorly optional
1/4 t dried oregano
1/4 t dried basil
1/4 C fresh grated Parmesan Cheese
Preheat oven to 400 degrees. Separate biscuits horizontally to form 20 biscuits. On round pan or stone, arrange 6 biscuits in a ring, touching in the center. There will be a hole in the center. Place remaining biscuits around the center ring, forming a second ring of biscuits and creating our wreath shape. Gently press biscuits together leaving a scalloped edge.
Spray lightly with olive oil or brush with a pastry brush. Pres garlic over biscuits and spread evenly. Chop tomato and bell pepper and spread evenly over biscuits with basil and oregano.
Bake 15-17 minutes or until dough is golden brown. Remove from oven and immediately grate cheese over dough. To serve, pull biscuits apart.
Enjoy!
Thursday, December 3, 2009
Holiday Helper Recipe #1 - Shrimp Wonton Cups
I'm SO excited that it's December. We finally have a little bit of snow on the ground and it feels more like the Christmas season.
Now's the time when we are either hosting holiday parties, or we are invited to those holiday parties. Sometimes you are making the food and sometimes you have to bring something to share.
Shrimp Wonton Cups are fantastic for these types of events. They make individual servings so it makes serving...well, a snap!
And they are ridiculously simple...as is usual for here.
If you aren't a seafood fan, you can easily substitute diced chicken if you prefer.
Shrimp Wonton Cups
24 wonton wrappers - you find these in your grocery section near your produce
1 T butter
10 oz shelled, deveined, cooked medium shrimp
2 green onions with tops - Mary never uses this
1 small carrot, grated - you can use baby carrots if you like
4 oz cream cheese softened
1 garlic clove, pressed - fresh garlic is KEY to this recipe
1/2 t Worcestershire sauce
1 C shredded mozzarella cheese
Preheat oven to 350 degrees. You will need a mini muffin pan for this recipe. Melt butter. Using a pastry brush, lightly brush butter over one side of a wonton wrapper. Press gently, buttered side up, into each cup of the mini muffin pan. Bake 5 minutes or until slightly browned.
Basically, you are helping it set its shape as a cup.
If frozen, thaw shrimp in a colander. Reserve 24 shrimp. Remove tails from the rest and chop finely with a food chopper or knife. In a bowl, place chopped shrimp and cream cheese. Add garlic, Worcestershire, diced onions, grated carrots and shredded cheese. Mix until well blended.
Using a scoop, place one rounded scoop of cream cheese mixture into each wonton cup. Top with one reserved shrimp.
Return to oven for 5 minutes or until cheese has melted.
These can be served warm or cool and reheat easily.
Enjoy!
Now's the time when we are either hosting holiday parties, or we are invited to those holiday parties. Sometimes you are making the food and sometimes you have to bring something to share.
Shrimp Wonton Cups are fantastic for these types of events. They make individual servings so it makes serving...well, a snap!
And they are ridiculously simple...as is usual for here.
If you aren't a seafood fan, you can easily substitute diced chicken if you prefer.
Shrimp Wonton Cups
24 wonton wrappers - you find these in your grocery section near your produce
1 T butter
10 oz shelled, deveined, cooked medium shrimp
2 green onions with tops - Mary never uses this
1 small carrot, grated - you can use baby carrots if you like
4 oz cream cheese softened
1 garlic clove, pressed - fresh garlic is KEY to this recipe
1/2 t Worcestershire sauce
1 C shredded mozzarella cheese
Preheat oven to 350 degrees. You will need a mini muffin pan for this recipe. Melt butter. Using a pastry brush, lightly brush butter over one side of a wonton wrapper. Press gently, buttered side up, into each cup of the mini muffin pan. Bake 5 minutes or until slightly browned.
Basically, you are helping it set its shape as a cup.
If frozen, thaw shrimp in a colander. Reserve 24 shrimp. Remove tails from the rest and chop finely with a food chopper or knife. In a bowl, place chopped shrimp and cream cheese. Add garlic, Worcestershire, diced onions, grated carrots and shredded cheese. Mix until well blended.
Using a scoop, place one rounded scoop of cream cheese mixture into each wonton cup. Top with one reserved shrimp.
Return to oven for 5 minutes or until cheese has melted.
These can be served warm or cool and reheat easily.
Enjoy!
