Fried Green Tomatoes

 

Slice tomatoes thin and dip them in seasoned flour, I seasoned mine with salt, pepper and a little garlic powder - then in an egg wash of egg and milk and then into seasoned cornmeal using the same seasonings.  Fry and eat while hot or room temperature. 



Enchilada Soup

4 chicken breasts (cubed)

¹⁄₂ cup onion, chopped medium (use more if you like)

2 garlic cloves (minced)

1 ¹⁄_4 - 1 ¹⁄₂  ounces dry enchilada mix (I used McCormick)

(I used a small amount of corn oil in the skillet)

3 Knorr Chicken cubes

48 ounces water

1 (10 1/2 ounce) can cream of chicken soup

1 (10 ounce) can Rotel Tomatoes (original)

2 cups milk

2 cups shredded sharp cheddar cheese

1 package corn tortillas (I used about 8 cut in thirds and then sliced very thin. 

Green onions (for garnish)
Sour Cream (for garnish)
Sharp Cheddar Cheese (for garnish)

In a non-stick skillet, cook the chicken and when chicken is almost done, add the onion and garlic. Add the dry enchilada mix and stir to coat chicken.

In a separate stock pot add the water, Knorr chicken cubes, and milk and add the cheese.  Stir in the cheese until melted and add the cream of chicken soup and Rotel tomatoes.  Cook on medium heat until all combined and give it some time for all the flavors to combine.  

Enchilada Sauce (mild)

4 - 6 tbsp oil (corn or vegetable) or butter

1 tsp  garlic powder

1 tsp  onion powder

1 tsp  cumin
1 tsp smoked paprika

6 tbsps flour

1 Knorr chicken or beef broth cubes

4 cups water

1 (8 ounce) can tomato sauce to taste, or blend some fresh tomatoes and use the sauce.

Dissolve Knorr cubes in 4 cups simmering water.  Let the chicken broth cool.  In 2 quart saucepan combine oil or butter, and flour to make a roux.  Add garlic powder, onion powder, cumin, and smoked paprika.  Keep on heat until it is all combined, whisk in the broth and tomato sauce (to taste) or pureed tomatoes until smooth and thick.  I prefer using fresh tomatoes.   

Bloody Mary (courtesy of Joel)

J. Wilbur Bloody Mary Flavoring (available at Fred Meyers)
Clamato Juice
Juice from Pepperoncini jar
Tabasco (try Chapotle)
Squeeze of small slice of lemon
Squeeze of small slice of lime
Fosters Pickled Asparagus
Vodka
1 large garlic stuffed green olive

Put ice in shaker, add the Bloody Mary Flavoring (a few shakes), the rest to taste.  Be generous with the vodka.

Update:  Joel also uses the juice and vegetables from the Italian mix Giardiniera instead of or in addition to the Pepperoncini.    

Caramel Sauce (great for iced coffee like Starbucks)

1 cup granulated sugar

3 tablespoons unsalted butter, cold

1/2 cup heavy cream (or half and half) at room temperature

½ teaspoon pure vanilla extract

A pinch of salt if using unsalted butter

 

 

Use a thick bottom pan, on medium-high heat, add one cup of sugar and slowly melt.  Sugar should be a light gold color. Don't let it burn, when it turns a rich gold color, remove from the heat. 

 

Stir in 3 tablespoons of unsalted butter and whisk until the butter is melted.  Be safe, avoid burns.   Remove from heat and let cool a little while still whisking. 

 

Then carefully add in ½ cup of heavy cream or half and half that is at room temperature slowly while whisking.  This will bubble and may form some clumps.  Whisk until all incorporated.  Stir in vanilla and salt if using unsalted butter.  

 

Let cool and store in a jar in the fridge.  

Broccoli Cheese Soup

6 tablespoons butter

4 tablespoons flour 

1 medium sweet onion, finely diced

3 -4 celery stalks, finely diced

2 -3 carrots, finely diced

1 -2 cloves minced garlic 

4 - 6 cups chicken stock

3/4 - 1 cup half and half

3 - 4 cups broccoli (about 2 heads of broccoli)

8 oz shredded sharp cheddar cheese

In a large dutch oven or pot, saute the onion, celery and carrots in about 6 tablespoons melted butter.  Once they are soft, add the garlic and sauté for about a minute or less, don't burn the garlic.  Add the flour and stir well until combined and cook for about 2 minutes.  Add the chicken stock and stir and bring to a simmer so that it thickens.  Add the broccoli to the soup and cover and simmer until the broccoli is tender.  Turn the heat to very low and add the cheese a little at a time until it is all combined.  Continue to simmer until the soup has thickened some more.

  

Another variation:

1 1/2 tablespoons melted butter

1 medium sweet onion chopped

1 garlic clove
6 tablespoons butter 

6 tablespoons flour

3 cups half-and-half

3 cups chicken stock

3 or 4 cups broccoli 

3 large carrots chopped

black pepper (to taste)
3/4 tsp smoked paprika
3/4 tsp dry mustard powder
12 ounces grated sharp cheddar cheese (save some to garnish)

salt (if needed) 

 

In a large dutch oven, saute the onion and carrots in 1 1/2 tablespoons melted butter.  Remove the vegetables and set aside.  Make a roux with the 6 tablespoons of butter and flour.  Whisk in the chicken stock and then add the half and half.  Let it simmer for about 20 minutes.  Add the onions and carrots and the broccoli and let it simmer until all the veggies are tender.  Add the salt, pepper, paprika and mustard powder to taste.  Turn heat to very low and slowly add the cheese a little at a time.  Garnish with grated cheese.   

3.2.1271

Bang Bang Shrimp

1 lb shrimp shelled and deveined

1/2 cup mayonnaise

1/4 cup Thai sweet chili sauce

3 -5 drops Sriracha, to taste  

1/2 cup corn starch, or more if needed      

1 bunch green onions sliced fine

 

Mix mayonnaise, sweet chili sauce and Sriracha together.  Slice onions in thin strips.  Dredge shrimp in corn starch and then deep fry them.  Drain on paper towels and then toss in the sauce and garnish with the green onions.