Spicy Fresh Guacamole
2 advocados peeled and diced
1 can Rotel tomatoes or 2 fresh tomatoes diced
2 cloves garlic pressed
1-4 jalapeno peppers, diced. Taste for heat. May leave out if used Rotel if you don’t want it very spicy
1 teaspoon cumin
½ - 1 teaspoon salt or to taste
1 lime, juiced
Mash advocados.
Mix in tomatoes, garlic, peppers, and lime juice.
Salt to taste.
Tuesday, September 29, 2009
Spicy Tomato Bisque
This is my first tomato bisque. I have never even tasted one, but I love every other bisque and decided to try one. I made several changes to a food network recipe and another recipe, combining what I thought might be the best flavors. Use Tony Chacheres instead of salt if you like things spicy. I do! Top with chives, slivers of fresh basil, fresh chopped tomatoes and croutons.
4 quarts fresh tomatoes, chopped
8 cups chicken broth
1 piece bacon
2 tablespoons olive oil
5 tablespoons flour
2 onions, chopped
3 stalks celery, chopped
2 carrots, chopped
2 banana peppers, chopped
8 cloves garlic, pressed
¼ cup fresh basil, chopped
6 sprigs thyme, tied together
3 bay leaves
1 tablespoon brown sugar
½ - 1 tablespoon salt or to taste
½ teaspoon black pepper
1 cup 2% milk
1 cup whipping cream
Combine tomatoes and broth; bring to a boil and reduce to simmer. In the meantime, fry bacon until crisp, remove and reserve. Add olive oil, onions, celery, peppersand carrots to pan and sauté until tender; add garlic and sauté 2 minutes; add flour and cook 3 minutes, then puree mixture and add 3 cups of tomato mixture and puree until smooth.
Incorporate 1 ladle of puree into tomato mixture at a time, then puree entire soup.
Add basil, thyme, and bay leaves and simmer 30 minutes, then remove bay leaf and thyme. Add milk and cream and season to taste. Use Tony Chacheres instead of salt if you like things spicy.
This is my first tomato bisque. I have never even tasted one, but I love every other bisque and decided to try one. I made several changes to a food network recipe and another recipe, combining what I thought might be the best flavors. Use Tony Chacheres instead of salt if you like things spicy. I do! Top with chives, slivers of fresh basil, fresh chopped tomatoes and croutons.
4 quarts fresh tomatoes, chopped
8 cups chicken broth
1 piece bacon
2 tablespoons olive oil
5 tablespoons flour
2 onions, chopped
3 stalks celery, chopped
2 carrots, chopped
2 banana peppers, chopped
8 cloves garlic, pressed
¼ cup fresh basil, chopped
6 sprigs thyme, tied together
3 bay leaves
1 tablespoon brown sugar
½ - 1 tablespoon salt or to taste
½ teaspoon black pepper
1 cup 2% milk
1 cup whipping cream
Combine tomatoes and broth; bring to a boil and reduce to simmer. In the meantime, fry bacon until crisp, remove and reserve. Add olive oil, onions, celery, peppersand carrots to pan and sauté until tender; add garlic and sauté 2 minutes; add flour and cook 3 minutes, then puree mixture and add 3 cups of tomato mixture and puree until smooth.
Incorporate 1 ladle of puree into tomato mixture at a time, then puree entire soup.
Add basil, thyme, and bay leaves and simmer 30 minutes, then remove bay leaf and thyme. Add milk and cream and season to taste. Use Tony Chacheres instead of salt if you like things spicy.
Spicy Pork Tenderloin Marinade
½ cup soy sauce
½ tsp beef base(left out 2nd time)
1 tsp red pepper flakes
Chinese prepared hot mustard Heaping teaspoon
ginger powder ¼ to ½ tsp(1 tsp 2nd time)
five spice powder ¼ tsp- ½ tsp(1 tsp 2nd time)
brown sugar 1/3 cup
2 tbsp sherry(left out 2nd time)
4 cloves garlic
½ onion diced
1-2 tbsp sesame oil
Marinate overnight
Could add some tomato paste
Worcestershire
Lime or Lemon
Maple Barbeque Marinade
1/3 cup maple syrup
½ cup barbeque sauce
4 cloves of garlic
1 teaspoon ground ginger
juice of 1 orange
Brine
1 cup apple cider vinegar
½ cup salt
tablespoon black peppercorns
4 cloves garlic pressed
½ onion, chopped
1/3 – ½ cup sugar
1 bay leaf
water to cover pork(probably ½ gallon)
½ cup soy sauce
½ tsp beef base(left out 2nd time)
1 tsp red pepper flakes
Chinese prepared hot mustard Heaping teaspoon
ginger powder ¼ to ½ tsp(1 tsp 2nd time)
five spice powder ¼ tsp- ½ tsp(1 tsp 2nd time)
brown sugar 1/3 cup
2 tbsp sherry(left out 2nd time)
4 cloves garlic
½ onion diced
1-2 tbsp sesame oil
Marinate overnight
Could add some tomato paste
Worcestershire
Lime or Lemon
Maple Barbeque Marinade
1/3 cup maple syrup
½ cup barbeque sauce
4 cloves of garlic
1 teaspoon ground ginger
juice of 1 orange
Brine
1 cup apple cider vinegar
½ cup salt
tablespoon black peppercorns
4 cloves garlic pressed
½ onion, chopped
1/3 – ½ cup sugar
1 bay leaf
water to cover pork(probably ½ gallon)
Chicken Pot Pie
3 lbs boneless skinless chicken breasts, diced
2 onions, diced
1 lb carrots, peeled and sliced
1 bunch celery, sliced
water to cover
1 tbsp salt
1 tsp pepper
2 cans English peas
2 packs canned biscuits
1 can cream of mushroom soup
Place chicken, onions, carrots, celery, salt and pepper in a stock pot and just cover with water. Bring to a boil and simmer 20 to 30 minutes until vegetables are tender. Scoop vegetables and chicken into a casserole dish with enough broth to mix with cream of mushroom to just cover chicken and vegetables. Taste to adjust seasonings. Freeze the rest of the broth, if desired, to use in other recipes. It’s delicious. Put casserole in oven until just bubbly. Top with biscuits. Put in the oven at temperature recommended on the biscuits and use the cooking time for the biscuits you use. Cook until biscuits are golden brown.
3 lbs boneless skinless chicken breasts, diced
2 onions, diced
1 lb carrots, peeled and sliced
1 bunch celery, sliced
water to cover
1 tbsp salt
1 tsp pepper
2 cans English peas
2 packs canned biscuits
1 can cream of mushroom soup
Place chicken, onions, carrots, celery, salt and pepper in a stock pot and just cover with water. Bring to a boil and simmer 20 to 30 minutes until vegetables are tender. Scoop vegetables and chicken into a casserole dish with enough broth to mix with cream of mushroom to just cover chicken and vegetables. Taste to adjust seasonings. Freeze the rest of the broth, if desired, to use in other recipes. It’s delicious. Put casserole in oven until just bubbly. Top with biscuits. Put in the oven at temperature recommended on the biscuits and use the cooking time for the biscuits you use. Cook until biscuits are golden brown.
Quick, Low Fat, Spicy Chicken Corn
SERVES 20 , 20 cups
Top of Form 4
Bottom of Form 5
Ingredients
2 hot banana peppers, seeded and sliced
1 red bell pepper, sliced
1 onion, sliced
1 tomato, sliced
1 teaspoon olive oil
1 onion, diced
3 stalks celery
8 jalapeno peppers, seeded and diced
6 garlic cloves, pressed
1 (10 ounce) can Rotel Tomatoes
5 teaspoons Tony Chachere's Seasoning
2 1/2 lbs boneless skinless chicken breasts
8 cups water
1 teaspoon chili powder
1/4 teaspoon cumin
2 cups 2% low-fat milk
4 tablespoons flour
1/2 lb Velveeta cheese, Cubed
2 (15 1/4 ounce) cans corn
2 (15 1/4 ounce) cans creamed corn
Directions
In a stock pot sauté bell pepper, banana peppers, tomato and 1 sliced onion in olive oil about 5 minutes and puree.
Add chicken, Tony’s, 1 onion, celery, jalapeno peppers, garlic, Rotel tomatoes, chili powder, cumin, and water in a stock pot and bring to a boil. Simmer for 10 to 20 minutes until chicken and vegetables are tender.
Remove and shred chicken and return to pot.
Add whole kernel corn and cook until it just returns to boil, (a couple of minutes.) Add cream corn and cook until it just returns to a boil, (a couple of minutes.).
Whisk the flour with a little of the milk until smooth. Gradually add the rest of the milk, whisking until incorporated.Then gradually stir into soup. Cook while stirring until returns to boil and thickened, (a couple of minutes.).
Add Velveeta and stir until melted.
SERVES 20 , 20 cups
Top of Form 4
Bottom of Form 5
Ingredients
2 hot banana peppers, seeded and sliced
1 red bell pepper, sliced
1 onion, sliced
1 tomato, sliced
1 teaspoon olive oil
1 onion, diced
3 stalks celery
8 jalapeno peppers, seeded and diced
6 garlic cloves, pressed
1 (10 ounce) can Rotel Tomatoes
5 teaspoons Tony Chachere's Seasoning
2 1/2 lbs boneless skinless chicken breasts
8 cups water
1 teaspoon chili powder
1/4 teaspoon cumin
2 cups 2% low-fat milk
4 tablespoons flour
1/2 lb Velveeta cheese, Cubed
2 (15 1/4 ounce) cans corn
2 (15 1/4 ounce) cans creamed corn
Directions
In a stock pot sauté bell pepper, banana peppers, tomato and 1 sliced onion in olive oil about 5 minutes and puree.
Add chicken, Tony’s, 1 onion, celery, jalapeno peppers, garlic, Rotel tomatoes, chili powder, cumin, and water in a stock pot and bring to a boil. Simmer for 10 to 20 minutes until chicken and vegetables are tender.
Remove and shred chicken and return to pot.
Add whole kernel corn and cook until it just returns to boil, (a couple of minutes.) Add cream corn and cook until it just returns to a boil, (a couple of minutes.).
Whisk the flour with a little of the milk until smooth. Gradually add the rest of the milk, whisking until incorporated.Then gradually stir into soup. Cook while stirring until returns to boil and thickened, (a couple of minutes.).
Add Velveeta and stir until melted.
Somewhere in America they took away the freedom of speech and the freedom of religion and replaced them with the number one freedom: the freedom from ever hearing anthing that you might disagree with, especially if it is Christian in nature. A graduating senior is prohibited from praying at graduation, God's name is banned from our buildings and our currency, you may not play a song with any Christian overtones at a public event............
It looks a lot to me like Communism. Those freedoms are not allowed in Communist countries. They don't allow Bibles or missionaries. They are afraid that someone might hear something that their governments have decided they don't want propagated.
At some point, if we don't stand up for what we believe in, we won't have it anymore.
I think we are at that point in America today.
I am either for Him or against Him. There is no in between.
I will not cease and desist from expressing my heartsong,
and I don't think I can speak without those things coming out. He is my all in all. He is everything to me. He saved me from more than just my sins.
He has given me abundant life in the midst of turmoil and pain. In the midst of a world full of little but pain, He is joy, peace, life, light, wisdom. direction and hope.
Therefore, I will never be silent.
I can no more keep silent than I can stop breathing. He is such a part of me, that I would have to rework who I am to talk without mentioning Him.
It looks a lot to me like Communism. Those freedoms are not allowed in Communist countries. They don't allow Bibles or missionaries. They are afraid that someone might hear something that their governments have decided they don't want propagated.
At some point, if we don't stand up for what we believe in, we won't have it anymore.
I think we are at that point in America today.
I am either for Him or against Him. There is no in between.
I will not cease and desist from expressing my heartsong,
and I don't think I can speak without those things coming out. He is my all in all. He is everything to me. He saved me from more than just my sins.
He has given me abundant life in the midst of turmoil and pain. In the midst of a world full of little but pain, He is joy, peace, life, light, wisdom. direction and hope.
Therefore, I will never be silent.
I can no more keep silent than I can stop breathing. He is such a part of me, that I would have to rework who I am to talk without mentioning Him.
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