Recipes « Chris' Recipes

Chile Rellenos

Written By: Chris - Jul• 28•15

I finally got some cooking time in my kitchen with my wonderful friend Jen who lives about an hour away. Life is busy, so we don’t see one another as often as we would like, but when we do, we usually spend hours and hours together in the kitchen. One of my favorite things to order when we eat Mexican cuisine is an authentic Chile Relleno, which means stuffed or filled in Spanish. Jen has prepared these numerous times with success, so it was her turn to share her best practices with me amazon.de herunterladen! Chile Rellenos are a Mexican version of comfort food that also pleased our bunch! Their fillings can range from ground or stewed meats, to a variety of vegetables but our version sticks to classic cheese, which adds a creamy, smooth flavor to this Mexican specialty! They turned out absolutely delicious and are really not hard to prepare! We also served a variety of other sides, so we figured on one per person Download iphone x images.

Ingredients:

Chilies:
9 Anaheim Chile Peppers, charred, peeled and de-seeded.
1 Cup Monterey Jack Cheese, shredded
1 Cup Monterey Jack, Mild Cheddar, Queso Quesadilla and Asadero Cheese blend, shredded
Batter:
6 Egg Whites, room temperature
1 Tablespoon Corn Starch
Sunflower Oil, for frying

This Red Sauce isn’t Jen’s typical recipe. She usually uses just the canned tomatoes and chipotle peppers reduced; but since we both had fresh, tomatoes on hand to use up, we created this together based on our combined creations and there was left overs for another dish!
Red Sauce:
1/2 Sweet Onion, diced
2 Tablespoons Olive Oil
4 Garlic Cloves, pressed
3 Large Tomatoes, diced (or a combination of grape tomatoes or whatever you have ripe on hand)
2 lbs youtube video for free. Whole Peeled Canned Tomatoes
2 Chipotle Peppers
2 Tablespoons Adobo Sauce, to taste
1 15 oz. Can Tomato Sauce
1 6 oz. Can Tomato Paste
Salt & Pepper, to taste

Prepare to char the peppers in your preferred method. I typically do them directly on the gas burner just like I’ve done with these sweet bell peppers pictured herunterladen. Wash the peppers and turn the burner to high heat. Place the peppers directly over flames and turn frequently to cook and blacken peppers on all sides.

Place the blackened peppers into a bowl and cover with plastic wrap, letting them steam for ten to 15 minutes prosieben filmeen.

Peel off the blackened layer, using your fingers, a paring knife and/or a paper towel; it should fall off easily. Use a small knife to make a lengthwise slit along the side of each chile and carefully cut out and discard the seeds and membrane. Jen and I used the gas grill, since we had so many other items cooking inside cydia.

Stuff the pocket of each chile pepper with shredded cheese and secure them closed with wooden toothpicks. (Be sure to pull out after frying.)

Whisk the egg whites and corn starch with an electric mixer until the whites form stiff peaks druckertreiber herunterladen canon.

Meanwhile, prepare or heat your red sauce.

Over medium heat, saute onions and garlic in olive oil until translucent zdf mediathek film downloaden. Add all of the tomatoes, including sauce and paste and simmer until reduced, about a half hour to an hour. Use an emulsion blender to puree until smooth and season with salt and pepper, to taste.

Pour about a half an inch of oil in a skillet and heat over medium-high heat Download royalty-free vector graphics for free. You can tell it is ready for frying when the back of a wooden spoon bubbles when placed into the hot oil.

Roll each pepper in the egg white mixture and gently lay the coated peppers into the hot oil. Fry until lightly browned on both sides, about five minutes per side.

Place onto paper towels to remove any access fat and transfer to a cooling rack apple tv dazn herunterladen. Once you are ready to serve, heat the sauce by spooning some of the sauce back into the pan and adding the chile relleno on top and heat through.

Serve with your favorite toppings. We used Queso Fresco, fresh cilantro, and Mexican crema.

We also served Mexican style rice and pulled chicken taco’s, which were a delicious combination!

Jen and I always cherish our time together in the kitchen and had fun making amazing food and more great memories!

Enjoy!
Cheers!
~Chris

Posted in Blackened, Fried, Grilled, Main Dishes, Recipes, Roasted, Sauces, Side dishes, Vegetables , Chile Rellenos, Chile Rellenos with red sauce, Red Gold whole peeled tomatoes, roasting chile peppers, San Marcos Chipoltle peppers | Comments Off

Beef Stock

Written By: Chris - Jul• 20•15

Bill and I were recently treated to an amazing dinner at Manny’s Steakhouse, on Marquette Ave. in Minneapolis, MN. We are clients of a good friend who is a huge fan of steak, so we were thrilled when he chose this high-end place to take us out to dinner. Here, diners choose cuts from a rolling meat cart and an array of “massive” side dishes. They have an impressive wine list and outstanding desserts app for a fee.

Pete and Bill opted to share the “Double Porterhouse” ($99.95) and it was amazing! Since our friend was traveling, all of the left over’s went home with us and there was a lot! Between Bill and I, and one of our grown sons – I think we managed to make another five meals out of all of the remaining uneaten steaks. I couldn’t get myself to throw the bones out before making some awesome homemade beef stock corel draw kostenlos.

Below is information on the difference between a T-Bone and Porterhouse steak.

Ingredients:

Beef Bones
Onion
Chives
Carrots
Celery, including some leaves
Broccoli
Yellow, Orange and/or Green Bell Pepper, cores
1 bay leaf
2 Tablespoons Thyme, dried
2 Garlic Cloves
Salt & Pepper, to taste
Water

This is the cart at Manny’s with some of the various cuts of steaks.

The double porterhouse is listed to feed two, but clearly the two of them couldn’t finish all of that meat in one sitting die sims 4 haare kostenlos! I used the remaining steak in various meals in the days that followed and placed the stripped T-Bone into the freezer until I was ready to prepare the stock.

I believe my cast iron pot is 5.5 quarts youtube music mobile phone. I rummaged through the vegetable drawer to add ingredients that will add flavor to the stock. There is no need to chop the vegetables small. Remove all usable meat from the cooked steak bones before adding it to the vegetables and add water to near the top of the pot.

Bring the pot of veggies and bone, along with the bay leaf, and a bit of salt and pepper to a boil ndr-mediathek videos downloaden. Reduce the heat and cook uncovered, at the lowest possible simmer, stirring occasionally for a couple of hours. I keep the lid on the pot, with a slight tilt to release some steam.

Remove from the heat and let the stock cool slightly nova 3. Strain stock through a large colander before using a fat separator to remove all of the fat off of the top of the stock.

Transfer the cooled stock to airtight containers or ziplock bags designed for the freezer. Use in soups, gravies and sauces, or other dishes within a few months.

Enjoy!
Cheers!
~Chris

We finished that meal with a couple of those massive desserts including this awesome brownie herunterladen!

There is minor difference between a T-Bone and a Porterhouse Steak. Both are cut from the superior “Short Loin”section of beef and both are actually “double steaks”.

A t-shaped bone separates what is a “New York Strip” and a “Tenderloin Filet” and I think either is the best of both worlds steuerbescheid mit elster herunterladen. Difference Between T-Bone and Porterhouse Steaks is the size of the filet. The Tenderloin Filet extends into the short loin section. A tenderloin filet is a long tubular shape that is thicker at one end and thinner on the opposite end. The Porterhouse is cut from the rear-end of the short loin which contains a larger portion of filet; while the T-bone is cut from the front end of the short sirloin which has a smaller filet portion filme im browser downloaden.

To be called a Porterhouse, its filet portion must be at least 1.25 inches thick. The filet on the T-bone must be at least 0.5 inches thick. Therefore, the T-bone would include any portion of filet between 1.24 and 0.5 inches thick. Any filet portion at or above 1.25 inches thick would be a Porterhouse personal backup. These steaks both have more fat marbling than many other cuts of steak, which is key key to enhanced flavor and tenderness. Manny’s offers USDA Prime and their flavor is outstanding. The degree of marbling and maturity of cattle is the basis of USDA Grading. The highest grades in order are USDA Prime, USDA Choice and USDA Select. Prime is difficult to find in the typical food market and accounts for only 2% of beef sold so you’ll pay the price, but it’s worth it! I wonder if using this porterhouse bone makes my beef broth that much more valuable?

Posted in Basics, Beef, Gravy, Helpful Hints, Main Dishes, Recipes, Sauces, Soup, Vegetables , difference between a T-Bone and Porterhouse steak, double porterhouse, Manny's double porterhouse steak, manny's porterhouse steak bone made into stock | Comments Off

Sweet Potato Au Gratin

Written By: Chris - Jul• 14•15

Both Bill and I enjoy sweet potatoes. He tends request them over the white ones, but we really eat them because of their flavor and not necessarily because they are healthier then the white variety our earth movie for free. Sweet potatoes can be substituted for white potatoes in many recipes. Like regular potatoes, sweet potatoes can be baked, mashed or roasted for delicious side dishes veranlagungsverfügung downloaden.

Despite their similar classification by the USDA, sweet potatoes and white potatoes have a number of nutritional differences, with sweet potatoes offering greater nutritional benefits kostenlose sprüche zum downloaden. They contain more fiber, vitamin A and potassium than white potatoes, which can benefit your vision, immune system and the health of your skin.

I was grilling the other night wanted to create something rich to serve with my grilled dinner pokemon go for free. I came up with this recipe based on ingredients that I had on hand in my fridge and pantry. Typically I would use heavy cream, but only had half and half herunterladen. I often use it in place of heavy cream because I think it’s just a little healthier for us. Just keep in mind that you should use just a little less though because it isn’t as thick as the cream; so long as you’re not trying to whip it – it works fine as an adequate substitute 100 dinge downloaden.

Ingredients:

1 large Sweet Potato, thinly sliced
1 large Sweet Onion, thinly sliced
1 Cup Half & Half (cream could be used for a richer taste)
1 Cup Mozzarella Cheese, shredded
1 Cup Parmesan Cheese, shredded
Nutmeg, fresh grated if desired
Salt and Pepper, freshly ground to taste

Preheat oven (or grill) to 400 degrees die siedler 2 kostenlos herunterladen.

Using a mandolin, slice sweet potato and onion very thin download ezviz.

In a eight inch square, greased baking dish, arrange the potatoes and onion slices in even layers ps4 herunterladen im standby. Sprinkle with a bit of both mozzarella and parmesan cheese. Drizzle with a bit of the half and half and season with salt and pepper.

Repeat layers, topping with the remaining ingredients, ending with cheese on the top herunterladen.

Cover with foil and bake for 30 minutes, remove cover and continue baking for an additional 20 to 30 minutes until the liquid has been absorbed and the potatoes are cooked through and the top is browned. I like to use the grill and place the dish on the top rack.

Allow the potato dish to rest, cooling slightly so that it sets up and you can cut it into squares.

The inside will be soft and smooth with layers of rich, creamy cheese, onions and potatoes; while the top is crispy and browned.

We enjoyed this as a side dish with fresh grilled asparagus and bone-in pork chops, paired with an amazing CROZE 2013 Chardonnay. Delicious!

Enjoy!
Cheers!
~Chris

Posted in Baked, Helpful Hints, Potatoes, Recipes, Side dishes, Sweet Potatoes , are sweet potatoes healthier than white potatoes, can I use half and half instead of cream?, CROZE 2013 Chardonnay, Sweet Potato Au Gratin | Comments Off

Baked Red Pepper and Cheese Dip

Written By: Chris - Jul• 13•15

So I’ve made a dip similar to this before, but this one is the best! Bill and I frequent the T-Box, one of our favorite local eats and recently started with their “Fire Baked Cheese, $12” (Roasted red pepper and three cheese dip served with flatbread) 100 dinge downloaden. I don’t know exactly what is in their version, but know it contains goat cheese; which we love. I was inspired to recreate it and made enough to serve at a couple of different events die siedler 2 kostenlos herunterladen.

Marinated roasted red peppers are a great thing to have on hand in your pantry. I recently found a large jar of these grille Piquillo Peppers at Costco that were about half price of what I would typically see in grocery stores download ezviz. The piquillo pepper is a variety of chile, having a sweet taste with no heat. These peppers are typically hand picked during two harvests between September and December; and are roasted over embers, which gives them a distinct sweet, spicy flavor, more comparable to bell peppers than chilli peppers ps4 herunterladen im standby. They are then peeled and de-seeded by hand, before being packed into jars or tins for sale. You can use any jarred or marinated sweet red pepper in this dip herunterladen!

Ingredients:

1 Cup Piquillo Peppers, chopped
1 Onion, caramelized
1 Tablespoon Olive Oil, for cooking onion
1 Tablespoon Butter, for cooking onion
2 Cloves Garlic, pressed into cooked onion
Salt & Pepper, to taste
5 oz mandala zum downloaden. Goat Cheese
1 8 oz. package Cream Cheese, room temperature
1 Cup Mayonnaise
1 Cup Mozzarella Cheese, shredded
1 Tablespoon Paprika
dash Cayenne Pepper

Preheat oven to 350 or 400 degrees download app corona data donation. (This can also be heated in an out door grill.)

Cook the chopped onion in the butter and olive oil over medium high heat until it is caramelized filmen transavia. Stir in the pressed garlic and season with salt and pepper, to taste.

Drain the grilled red peppers and chop into small, bite sized chunks wildlife park 2 abenteuer auf der ranch kostenlos downloaden.

Add the chopped peppers to the onions and heat through gnuplot herunterladen.

Lower the heat to warm and stir in the cream cheese, until mixed through.

Turn off the heat and add the goat cheese.

Stir in the paprika and cayenne pepper. In another bowl, combine the mozzarella cheese with the mayonnaise.

Next, combine the pepper and onion mixture with the mayo mixture and stir until mixed well. Spoon into a baking dish that has been sprayed with non stick cooking spray. Bake covered with foil until hot and bubbly; about 20-30 minutes. Remove foil and broil to darken the top if you desire.

Meanwhile, I cooked some additional garlic over low heat to infuse some olive oil. Brush Nann bread with the oil and bake, or grill until toasted.

This dip can be served with as an appetizer, or a side dish!

Enjoy!
Cheers!
~Chris

Posted in Appetizer, Baked, Blackened, Broiled, Dip, Recipes, Roasted, Side dishes, Vegetables , goat cheese and red pepper dip, grilled Piquillo Peppers, grilled Piquillo Peppers from Costco, hot goat cheese dip, marinated Piquillo Peppers, T-Box fire baked cheese | Comments Off

Avocado Dill, Cucumber Tomato Salad

Written By: Chris - Jul• 07•15

I love traditional cucumber salad during the summer months! Every nutritionist that I hear from lately seems to be advocating avocados as one of the best foods you can eat, because they are packed with nutrients and heart-healthy compounds pdf neu herunterladen. Many of my summer salads contain the not so healthy mayonnaise, which can be replaced in part by the perfectly ripe avocado! Yes, avocados are also high in fat; but it’s monounsaturated fat, which is a “good” fat that helps lower bad cholesterol herunterladen. It’s okay to eat them as long as it’s in moderation. Optimally ripe avocados are typically known for their silky, creamy texture and rich flavor dragon age kostenlos downloaden vollversion. A ripe, ready-to-eat avocado is slightly soft but should have no dark sunken spots or cracks.

If you can’t find ripe ones at the store, a firmer, less mature fruit can be ripened at home by leaving them sit on the counter for a few days hallelujah noten trompete kostenlos. To determine the ripeness, hold the avocado very gently in your palm and begin to press gently against its surface. A ripe avocado will yield to very gentle pressure, without feeling squishy Download windows 10 as iso file. You shouldn’t refrigerate them until they are ripe; but once ripe, they can be kept refrigerated for about a week. If you are refrigerating avocado, it is best to keep it whole and not slice it in order to avoid browning that occurs when the flesh is exposed to air Download live video from facebook. Try substituting some mayo with avocado and even those who typically don’t “like” them, won’t notice the change! This salad was whipped together with ingredients that I had on hand for a recent gathering at the lake and it was a crowd pleaser powerpoint foil sdesign for free!

Ingredients:

3 Cups Cucumber, sliced thin
3 Tablespoons Sweet Onion, sliced thin
1 Cup Grape Tomatoes, halved
1 Avocado, ripe, peeled and mashed
3 Tablespoons Mayonnaise
2 Tablespoons Dried Dill
1 Tablespoon Sugar
2 Tablespoons White Vinegar
Salt & Pepper, to taste

Slice the cucumbers and onion very thin and set aside empire earth kostenlos downloaden vollversion.

Using a whisk, blend the ripe avocado, mayo, vinegar and sugar until smooth adobe photoshop elements 10 kostenlos.

Gently stir in the cucumbers, onions and dill until smooth monster legends herunterladen. Stir in tomatoes and season with salt and pepper. Serve chilled.

Enjoy!
Cheers!
~Chris

Posted in Basics, Dressing, Recipes, Salad, Vegetables , Avocado Dill Cucumber Tomato Salad, cucumber and dill salad, how to tell if an avocado is ripe, replacing mayo with avocado, simple cucumber salad | Comments Off

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Chris' Recipes

Chile Rellenos

Beef Stock

Sweet Potato Au Gratin

Baked Red Pepper and Cheese Dip

Avocado Dill, Cucumber Tomato Salad

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