Friday, February 28, 2014

Enchilada Chicken Dip

Enchilada Chicken Dip will all the taste of mexico. This dip will be a big hit at your next party it good and hot and you can make it spicy and serve with corn chips, "Try It" It's easy as A B C and 1 2 3 to make and have it ready for your family and friends fast and speedy.

4 tablespoon oil

1 small onion finely diced

2 clove garlic, minced

1/2 cup finely diced bell peppers mini multi-colored ones

1/2 teaspoon salt adjust to your family taste

1/4 teaspoon black pepper

1/2 teaspoon cumin

1/8 teaspoon cayenne to your family taste

1/2 cup roasted, peeled green chiles

1/2 teaspoon Ground Coriander

1 bag corn tortillas for dipping

1 lb cooked chicken, chopped small, about 2 1/2 cups

1 1/2 cups green chile sauce store bought

1/2 cup sour cream

1 1/2 cups shredded Mexican cheese blend save half Of the cheese.

In a large skillet, heat the oil over medium high heat. Add the onions, garlic, peppers, salt, pepper, cumin and cayenne and coriander. Saute until almost tender.

Add the chicken, the green chile sauce and the sour cream. Reduce the heat to medium and stir until the sour cream has melted into the sauce. Remove from the heat, Stir in 1 cup of cheese and transfer to a baking dish. Top with the rest of the cheese and Place in oven to 350 degrees bake for 20-25 minutes, until the cheese has melted and the sides of the pan are bubbling. Let set for at least 15 minutes before serving. 

Thursday, February 27, 2014

Chinese Vegetable Stir Fry with Chicken...The Soulfood Touch

1/2 lb bacon, cut into 1" pieces

1 1/2 lbs boneless skinless chicken breast

1 tablespoon cornstarch

2 dash ground ginger

1 red bell pepper, cut into 1"chunks

1 green bell pepper, cut into 1" chunks

1 bunch green onions, trimmed and cut into 1 1/2" pieces

1 small onion cut in chucks

1 cup small broccoli  florets

1/2 cup snow peas, halved

1/2 cup bamboo shoots cut in half

1/2 cup celery

1/4 cup cashews

Heat a large skillet or wok at just under high heat.

 Add the bacon pieces and cook

 Stirring frequently, until they are crisp and browned, about 5 minutes.

Without draining the dripping add raw chicken cook tossing constantly until browned about 4-5 minutes take chicken out and put a side.

Add to wok the vegetables and stir to combine.Toss constantly while they cook until crisp tender, about 4 minutes.

Adding broccoli last stir to combine. Tossing constantly cook for about 1 more minute until the colors are bright green and everything is slightly softened.

 add cook chicken cut up in bite size

Cook about 1-2 minutes, until the sauce thickens slightly and coats the chicken and vegetables

Add the soy sauce mixture and stir to combine.

Soy Sauce Mixture

2/3 cup soy sauce

1/2 cup chicken broth

1/3 cup rice wine

4 tablespoons brown sugar

1 tablespoon sesame oil

1/4 teaspoon black pepper

2 tablespoons cooking oil

1 tablespoon garlic powder

Dash  ground ginger

2 tablespoons cornstarch

1/4 cup water


In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and black pepper.

Dissolve the cornstarch in 1/4 cup water.

Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.

Add the soy sauce mixture; bring to a boil.

Reduce heat to medium and cook for 1 minute.

Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.

 Serve and top with cashews over fried rice if desired.

Monday, February 24, 2014

Pecan Sour Cream Buns

What's for breakfast? Pecan Sour Cream Buns...Ohhhhhhh What a treat with a cup of hot coffee poured in your favorite cup.

1 pkg. dry yeast

1/4 c. warm water

1 (8 oz.) carton of sour cream

1/2 c. butter

1/2 c. sugar

2 eggs

1 tsp. salt

1 tsp. vanilla

4 c. flour

1/4 c. sugar

1 tsp. cinnamon
1 c. pecans crushed

1 c. sifted powdered sugar
1 1/2 tsbsp. milk
1/2 t. vanilla

Dissolve yeast in warm water in large mixing bowl. Let stand 5 minutes. Stir in sour cream
and next 5 ingredients. Add 1 ½ cups of flour and beat until smooth. Stir
remainder of flour and vanilla in a cover and refrigerate for 8 hours. Punch down dough
and knead on lightly floured board. Roll dough to 18x15 inch rectangle. Spread with ¼ cup
of butter. Combine 1/3 cup of sugar, cinnamon and ¼ cup of pecans and sprinkle
over dough.  Carefully roll dough into jelly roll fashion. Cut in 1 inch slices. Place cut
side down in two 9 inch square pans. Cover and let rise in warm place for 1 hour.  Place
the remainder of pecans on top of rolls. Bake at 375 f. for 18 to 20 minutes.
Mix icing of last three ingredients and drizzle over warm rolls.


For the Sticky Caramel Pecan Topping:

½ cup butter

½ cup sour cream

1 ½ cup brown sugar

1 cup dark karo syrup

1 tablespoon vanilla

1 ½ cup pecans

In a large pan, whisk the butter over medium heat until melted. Whisk in the remaining ingredients. Bring just to a boil. Add pecans, if desired. Remove from heat and pour over fresh cooked buns.

Monday, February 17, 2014

Bacon Cornbread

Bacon cornbread

2 c.self-rising cornmeal

1 1/2 c. buttermilk

12 oz package hickory bacon

1 1/2 c.self- rising flour

1/4 c. sugar

2 large eggs

1 stick  butter, melted

1 small whole canned corn with water removed

1 bunch scallions

cup cheddar cheese

cook bacon in a cast iron pan.  Remove bacon, leaving bacon grease in the pan.whisk dry ingredients together.whisk eggs in a bowl.In another bowl, melt butter then half clumble up bacon add to the eggs.

add that to the dry ingredients and stir together until smooth. add corn, chopped scallions and a cheddar
cheese. Pour into the cast iron pan (with bacon grease in it)  and shake to settle.Top with the remaining bacon and bake for 35 mins. Let cool in the cast iron pan then remove once cool and slice into wedges.

Serve with honey butter.

Saturday, February 1, 2014

Shrimp And Cheese Grits

Shrimp and grits however is a delicacy that has been served in the southern states for so many years Folks has one kind grits and one species of shrimp but no matter how you prepare it the name remains the same folks eat girts morning noon and night and eating shrimp spicy or mild boil or fried.

1 cup grits

3 tablespoon cream chicken soup

Salt and pepper to taste

1/2 cup butter

2 cups shredded sharp Cheddar cheese

1 pound shrimp, peeled and deveined, (whole if small or chopped if large)

6 slices chopped bacon

4 teaspoons fresh lemon juice

2 tablespoons chopped fresh parsley

1 cup thinly sliced green onions, white and green parts

1 large garlic clove, minced

1. Bring 4 cups water to a boil, then add the grits and salt and pepper to taste. Stir well with a whisk. Reduce the heat to the lowest setting and cook until all water is absorbed, about 10-15 minutes. Remove from heat and stir in half butter and cheese and top with the other half of butter and cheese do not stir. Cover until ready to serve.

2. Rinse the shrimp and pat dry. Fry the bacon in large skillet until crisp, then drain on a paper towel. Add shrimp to bacon grease and saute over medium heat until they turn pink, about 3 minutes (Careful not to overcook!) Immediately add three tablespoons of cream chicken soup, lemon juice, parsley, green onions, and garlic, blend well then remove from heat.

3. Pour the grits into a serving bowl and top with shrimp mixture add green onions and parsley on top.