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Archive for August, 2008

cheesy chicken tamales

Cheesy-Chicken Tamales

4-ounces dried cornhusks (about 20 husks)
2/3 cup quick cooking or old-fashioned grits (not instant)
11/4 cups chicken stock
3/4 cup masa harina
2 teaspoons ground cumin
1 cup lard or vegetable shortening
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups cooked, shredded chicken meat
1/2 pound Monterey Jack or mild cheddar, coarsely grated
4 poblano chilies, roasted, seeded, peeled and coarsely chopped

Directions
In a saucepan place the dried cornhusks, add enough water to cover and bring to a boil. Top the husks with a heavy plate or bowl to keep submerged, and boil for 10 minutes. Remove from the heat and steep until soft and pliable, 1 to 1 1/2 hours. Drain, remove any corn silk and pat dry before assembling tamales.
For the masa: In the bowl of a food processor, process the grits for 1 minute. In a small saucepan bring 1 1/4 cups of the chicken stock to a low boil. Transfer the grits to a bowl and add the hot chicken stock. Let stand uncovered for 10 to 12 minutes. Add the masa harina and cumin, and mix until evenly combined. Cool to room temperature before proceeding.
In the bowl of an electric mixer fitted with the paddle attachment, whip the lard until smooth, light and creamy, about 2 minutes. Stir in half of the masa mixture and whip until well-blended. Add remaining masa mixture, little by little, until mixture resembles a thick cake batter, adding chicken stock if needed. Add the baking powder and add salt, to taste, and whip for 1 to 2 minutes until well incorporated and smooth.
Lay 1 cornhusk on a work surface with the narrow end closest to you. Top with a second corn husk so that the fat ends are in the middle and narrow ends out. Spoon 1/4 cup of the masa batter into the center where the husks join and with the back of a spoon, spread it into a 4-inch square. Place about 1 generous tablespoon each of the chicken, grated cheese and chopped poblano in the center of the masa square.
Fold 1 side of the cornhusk over the filling, pulling it tight and tucking it under the filling. Fold the other side over the filling, and then the top and bottom ends. With a piece of kitchen string or a thin strip of leftover corn husk, tie the tamale together loosely so that it resembles an oblong rectangular package. Repeat with the remaining corn husks and filling.
Once the tamales are assembled, line a steamer basket with any remaining cornhusks and layer the tamales inside the steamer basket, leaving enough room for the tamales to expand slightly while cooking. Cover tamales with another remaining cornhusk, cover steamer with a tight fitting lid and steam for 1 1/2 hours, or until tender and tamale easily pulls away

Recipe found at Food Network: Cheesy Chicken Tamales

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Cheese Muffins

CHEESE MUFFINS

1 3/4 C Whole Wheat Flour
1 TB Baking Powder
1/2 TS Salt
2 TB Sugar
3/4 C Cheddar Cheese — Sharp,Grated
1 Egg — Lg
1 C Skim Milk
1/4 C Margarine — Melted

Combine the flour, baking powder, salt and sugar in a large bowl. Add the cheese and blend well. Make a well in the center of the mixture. Combine the egg, milk and margarine and add the mixture to the dry ingredients, stirring until just moistened and no flour streaks remain. Spoon the mix into muffin tins that have been sprayed with a non-stick spray, filling 2/3rds full. Bake at 400 degrees F. for 20 to 25 minutes or until done and lightly browned. Serve warm.

Recipe found here: RecipeSource: Cheese Muffins

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Sunrise Biscotti

 
Ingredients

1/4 cup butter(no substitutes)
3/4 cup white sugar
1 blood orange
2 tablespoons honey
1/2 teaspoon almond extract
2 eggs
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup white chocolate chips
1/2 cup chopped pecans

Directions

Preheat oven to 325 degrees.In large mixer bowl, add sugar, butter & honey.

Grate the peel from the blood orange using the large side of the cheese grater. Take care not to grate the pith (the white layer between peel & fruit). Add grated peel to mixer bowl.

Cut orange in half & squeeze juice out of both halves; add to bowl.

Cream all together til light & fluffy.

Add almond extract & then both eggs, one at a time, beating well after each.

Sift together flour, baking powder & salt. Gradually blend into creamed mixture.

With wooden spoon, stir in chopped pecans & white chocolate chips.

Dough will be slightly sticky.

Turn out onto lightly floured surface & divide into two halves.

Using your hands, roll one half into a 10-12 inch log & place lengthwise on greased cookie sheet.

Gently flatten log into a long rectangle about 2-1/2 inches wide.

Repeat with second half of dough, leaving about 3 inches between flattened logs on cookie sheet.

Bake for 20 minutes in preheated oven, or until a pale gold color.

Remove from oven but leave logs on baking sheet til cool enough to handle.

Gently transfer to cutting board & slice each log on a diagonal into 1-inch wide slices.

Return to baking sheet & arrange so that there is a little space between each cookie.

Return to oven & bake 10 minutes, then turn each cookie over to expose the opposite cut side & bake for 10 minutes more or until golden & crisp.

Recipe found here: Recipezaar: Sunrise Biscotti Recipe

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Benihana’s Fried Rice


Benihana’s Fried Rice

1 cup uncooked white rice
5 Tablespoons Butter
1 cup Chopped onion
1 cup Chopped carrots
2/3 cup Chopped scallions
3 Tablespoons Sesame seeds
5 Eggs
5 Tablespoons Soy sauce
Salt
Pepper

Cook rice according to the instructions on the package. Melt butter in a large skillet over medium heat. Add onions, carrots and scallions. Saute until carrots become soft. Set aside.

Heat oven to 350 degrees F. Place sesame seeds in a shallow pan.
Bake until golden brown (10 to 15 minutes), shaking pan occasionally for even color.

Lightly grease another skillet. Beat eggs. Pour into hot skillet.
Cook as you would scrambled eggs.

Combine rice, vegetables, sesame seeds and eggs. Add soy sauce.
Stir. Salt and pepper to taste.

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