Kim's Simple Recipes

This is such an easy recipe, you will be making it all the time.  As far as I know this recipe does not usually call for Parmesan Cheese but I was thinking of my Pork Chops in Panko recipe and how good it is with the parmesan cheese in the coating and thought it would be just as good in this recipe.  If you do not like parmesan just omit it.

1 1/2 – 2 pounds of thin sliced boneless chicken brest.  You can pound your own if you want.  You will need 4 chicken breast about a 1/2 pound each sliced horizontally to make 8 thin slices.  Place them on wax paper and place another piece of wax paper on top.  Pound the chicken slices lightly. You will want the chicken about 1/4 inch thick.

3 Tablespoons grated Parmesan cheese

1/2 cup of flour

5 Tablespoons butter

5 Tablespoons of olive oil.  By mixing olive oil with the butter it will keep the butter from burning

1/2 cup of dry white wine or chicken stock

3-4 Tablespoons of lemon juice

1/4 cup capers

1/4 cup fresh chopped parsley

Mix together the dry ingredients in a shallow dish. Salt and Pepper to taste.   Dredge chicken thoroughly in the flour mixture, until well coated.  If you are messy like me you will find a pie plate works better than a plate.  It will keep the flour where it belongs, not all over the counter!

Heat the olive oil and 3 Tablespoons of butter in a large skillet on medium high heat.  Add 2 – 3 pieces of the chicken and cook about 3 minuets on each side.  Finish cooking all chicken in this manner. You may need to add more olive oil and butter to the pan depending on how much you have to cook.   I place the chicken on a plate and cover with foil and place in oven to keep warm

Add wine, lemon juice and capers to the pan, scraping the bottom of the pan to get the yummy brown bits up from the bottom.  Reduce the sauce by about 1/2 and whisk in the butter till melted.

Plate the chicken and pour sauce over the top.  Sprinkle with parsley if desired.

Beef Barbecue

4 – 5 pounds of boneless chuck roast ( I trim the fat after cooking… much easier)

3 large onions rough chopped

32 ounces of Real Coke. Do not use diet. Reserve 8 ounces for later

1 1/2 cups of Worcestershire sauce

1 1/2 Tablespoons apple cider vinegar

1 1/2 Tablespoons white vinegar

3 teaspoons beef bouillon granules.  You can use beef or chicken bouillon cubes too (3)

1 1/2 teaspoons dry mustard

1 1/2 teaspoons chile powder

1 teaspoon ground red pepper

6 cloves of garlic minced – you can use the jar kind just use 3 Tablespoons

1 1/2 cup of ketchup

2 Tablespoons butter or margarine

Hamburger buns

Place roast in 6 quart  crock pot; add onion.  Combine the cola and the next 7 ingredients; remove and chill 2 cups of sauce. Pour remaining sauce over roast.  Cover and cook on low for 9 hours or high for 6 till roast is very tender.  Remove roast from cooker and shred with 2 forks.  Discard remaining juice and onions and add meat back to crock pot.

Combine reserved sauce, ketchup, 1/4 -1/2 cup of Coke and butter in a saucepan; cook over medium heat stirring constantly till thoroughly heated.  Pour sauce over shredded meat.  Mix together well and serve onto buns.

This is an easy recipe to divide in half or even quarter.  We are a family of 4 so I love the leftovers for weekend lunches.

One of the first of many recipes I hope to share with you from my friend Rosey.  She is always making the most amazing things.  Thanks Rosey for sharing with me.

3 fresh eggs

 ¾ tsp salt

 3-cup buttermilk

1 tbsp baking soda 

 ¾ tsp pure vanilla extract

1 tbsp baking powder

¼ cup of corn oil

¼ cup of quick oats

4 cup all purpose flour

¾ cup fresh Georgia peach slices

2 tbsp sugar

½ cup Georgia pecan pieces

 Mix together eggs buttermilk, vanilla and corn oil. Set aside. In a separate large bowl, mix together flour, sugar, salt, baking soda, baking powder, quick oats, sliced peaches and pecans. Add wet ingredients until just combined. Let mixture stand for 20 minutes before cooking. Cook on hot griddle, flipping pancakes when they start to bubble. Serve hot with real maple syrup.

Babybacks

1 Rack of Babyback Ribs with usually serve a family of 4.  I make 2 just because everyone want them again the next night!

Bake ribs @ 400° for 20 minutes.  Turn oven down to 250° and cook for another 2 hours.  Pour about 1/2 of a bottle of Guniess© over ribs and cover with foil.  Cook for another 2 hours. I have been known to turn the oven down to 190° and cook longer if I am busy and need to go somewhere. Place on grill on low heat and cook 12-15 minutes bone side down.  Lather with your favorite BBQ sauce.  A few of mine are Sweet Baby Rays, Bone Sucking Sauce, and Grandma Daves.

My family ask for these all the time.  Trust me when I tell you they just fall off the bone and melt in your mouth.

Pork Green Chile Stew

Recipes and photos reprinted with permission:

http://laurasbestrecipes.com

My husband and I love our Harleys and like nothing more than stopping during our ride to try Green Chili in Colorado and New Mexico.  I’ve made green chile several times, and I believe this to be the best method. It’s my own recipe as I’ve removed unneeded seasonings or non-fresh ingredients… If you use chiles roasted from New Mexico and good quality pork shoulder, you don’t need dried seasonings. I also believe these quantities of ingredients work best. Enjoy!

Ingredients:

• 4 cups chopped roasted New Mexico (big Jims) or Hatch chiles – skins and seeds removed
• 3 lbs cubed pork shoulder (ask butcher to cube it (1 inch/small cubes) and to give you the bone from the shoulder
• 3 Tbsp – Masa Flour
• 2 Tbsp – Oil
• 1 large yellow onion – chopped
• 2 Tbsp – butter
• 32 oz – Chicken stock
• 4 Yukon Gold potatoes – 1/4 inch cubes
• 3 Carrots, cut cross-wise into small chunks (optional)
• 2 Ears of Corn (Kernels), roasted on the grill (optional)
• 2-3 Roma tomatoes, chopped (optional)
• 2-3 cans of pinto beans (optional)
• 8+ cloves of garlic – chopped
• 2 Tbsp – Fresh chopped Oregano
• 1 Tbsp – Fresh chopped Thyme
• 1 tsp – Cumin seeds, lightly toasted and ground
• Salt/Pepper
• 2 Additional Tbsp – Masa (if needed to thicken)
• 1/4 cup of chopped cilantro (or more!)

Method:• Dredge pork cubes in Masa Flour in plastic bag until all pieces are coated.
• Brown in oil in large Dutch oven or pot – set aside
• Add butter to same pan, lightly cook onion until slightly colored (not browned) – then add garlic cook 1-2 minutes until aromatic.
• Add 1 tsp of masa and a small amount of chicken stock to browned bottom of pot/dutch oven – as stock heats up, scrape browned bits off of the pan to create a roux. After all bits are scraped, add remaining stock to pan
• Add remaining ingredients to same pan (except green chiles and added Masa). Bring to slow boil, then cover, reduce to simmer for about 30 minutes… then add green chiles and cook until pork is tender – a little over an hour is usually good – too long and the meat will toughen. Make sure it NEVER BOILS as it will cook too fast. Sometimes I turn the stove off after about 40 minutes to make sure it cooks slowly.
• Add salt/pepper to taste
• After 45 minutes, check consistency – if it needs to be thicker slowly add a small amount of Masa at a time and stir until thick – shouldn’t be more than 2 Tbsp. The chiles will breakdown into the roux while cooking. Taste for heat – if you like it spicy, add a couple of diced serrano chiles. Garnish with sour cream and cilantro. Serve with corn bread or homemade tortillas… and several Tecate’s or margaritas!!

Important tips – Do not add beer like other recipes suggest – it will dilute the flavor. NEVER use canned chiles.. they have no flavor. New Mexican chiles are the best – you can buy them online already roasted and peeled. Otherwise use fresh Anaheims and roast on the grill lightly until the skins blacken, they place in brown paper bag to steam the skins off. Organic chicken stock is fine – I wouldn’t use low sodium… the best is homemade stock.  Roasted corn right off the cob is also an excellent addition to this chile.  You could also use chicken with this recipe.  Brined chicken in a salt/sugar bath would be good.

http://www.newmexicanconnection.com – great online source for frozen roasted chilis if you can’t get them locally

CROCK-POT/SLOW COOKER METHOD:

Prepare same as above… but either transfer the roux from a skillet to your slow cooker or do the same method in your slow cooker insert if it is safe to use on the stove top. Sear pork bone in skillet PRIOR to browning pork cubes.  Place bone in the slow cooker.  Add all ingredients except corn and beans.  Set to cook on low for 5 hours.  Add corn and beans and cook another hour or two (check tenderness of pork – should be very tender).  Add cilantro to cooker 20 minutes before serving.  This isn’t an exact recipe and every batch will turn out differently.  Add to get the right balance of ingredients and make it up as you go along.  Using the slow cooker is my favorite way to make this as the pork gets very, very tender.

Posted in Chilis/Stews | Tagged chile recipes, chili recipes, crockpot chile, green chile, green chile stew, New Mexico chile stew, new mexico green chile, Pork chile, pork green chile, roasted green chile recipes, slow cooker chile, slow cooker chili

http://laurasbestrecipes.com/2009/02/22/hello-world/

Blackeyed Pea Salad

1 12 ounce package of frozen blackeyed peas cooked

1 12 ounce package of frozen corn

1 cup of barley

1/2 cup of cilantro – or more depending on preference

1/2 cup white vinegar

1/2 cup olive oil

1-2 Tablespooons of Tony Cacheres orinianl Creoal Seasoning

Prepare Barley according to package.  Prepare blackeyed peas according to package.  While peas are cooling add frozen corn just to take the “chill” off.    Let them cool.  Combine all ingredients together and chill.  Add more or less seasoning depending on how spicy you like things

Vanilla Bean Ice Cream with Godiva

It doesn’t get any easier then this. 

1 Scoop of vanilla bean ice cream

2 Tablespoons of Godiva laquer

LU  Le Petit Ecolier Dark Chocolate cookies (easy to find in any grocery)

Scoop ice cream into dish and pour Godiva on top add one cookie to each bowl and enjoy  

This is a crock pot recipe but if you don’t own a crock pot it is just as easy to make on the stove.  Every one in my family loves this.

2 medium onions chopped

2 red or green bell peppers chopped

2 pounds ground turkey

2 cans (14 1/2 oz) diced tomatoes

1 can beef broth (14 1/2 oz)

1/4 cup tomato paste

2 Tablespoons chili powder

1 Tablespoon ground mustard

1 Tablespoon Cumin

1 Can kidney beans rinsed and drained

1 Can pinto beans, rinsed and drained

Garnish with shredded cheese, sour cream and green onion.  Serve with rice or corn bread.

Place all ingredients into Crock pot and cook on high for 6 – 8 hours.  I cook it this long because usually when I am making it the Turkey is frozen.  If the turkey is not frozen I am sure you could cook it for a lot less time.

To cook on stove top, heat a dutch oven and add 2 Tablespoons of vegetable oil.  Add onions and peppers, cook and stir ab0ut 3 minutes over medium heat.  Add turkey and cook about 4 minutes, stirring to break up meat.  Stir in tomatoes, broth, 1 Cup of water, tomato paste, chili powder, salt and pepper.  Bring to a boil.  Reduce heat and simmer 30 minutes, stirring often.  If chili is too thick, add water, until desired consistency is reached.  Add beans and cook 20 minutes or until beans are hot.

Scrambled egg mini muffins

Everyone makes the scrambled egg casseroles with milk and bread and I just wanted something without the bread.  I made them mini because I thought more then a bite was more then I wanted.  They are easy to make.  When it is my turn in tennis to bring something people want to eat for breakfast this is what I bring.

1/2 pound of ground pork.  You can use Jimmy Dean or any other brand or, in my case I used what was in my freezer.  2 mild Italian Sausages and 2 Hot Italian Sausages.

12 eggs.  I am going to try using half eggs half eggbeaters next time.  I think it will work just as well.

1/2 cup chopped onion.  Red or white

1/4 – 1/2 cup chopped red or green bell pepper

1/2 teaspoon salt

1/4 teaspoon fresh ground pepper

1/4 teaspoon garlic powder

1/2 -3/4 cup shredded cheese.  I suggest what ever you have on hand, but if you are buying then get cheddar.

In a large skillet, cook the sausage over medium heat till no longer pink.  If you are using sausage in the casings I suggest you remove the casing before cooking!  Let sausage cool. In a large bowl, beat the eggs.  Add the onion, red pepper, salt, pepper and garlic powder.  Stir in the sausage and cheese.

Pre-heat oven to 350°.  Spray mini muffin tins with Pam and fill 3/4  full.  Bake for 15 minutes.  They should just pop right out!

Variations…. basically I think that what ever you would like to put into an omelet you can put into these.  I think one of my favorite suggestions is green chilies.