Sunday, September 16, 2012

Fiery Fish Tacos with Crunchy Corn Salsa




Fiery Fish Tacos with Crunchy Corn Salsa


Ingredients


  • 1 cup corn
  • 1/2 cup diced red onion
  • 1 cup peeled, chopped jicama
  • 1/2 cup diced red bell pepper
  • 1 cup fresh cilantro leaves, finely chopped
  • 1 lime, zested and juiced
  • 2 tablespoons sour cream
  • 2 tablespoons cayenne pepper
  • 1 tablespoon ground black pepper
  • 2 tablespoons salt
  • 6 (4 ounce) fillets tilapia
  • 2 tablespoons olive oil
  • 12 corn tortillas, warmed

Directions

  1. Preheat grill for high heat.
  2. In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
  3. In a small bowl, combine cayenne pepper, ground black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices.
  4. Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.




Death by Chocolate Mousse




Death by Chocolate Mousse


Ingredients


  • 21 chocolate sandwich cookies, crushed
  • 1/4 cup butter, softened
  • 1 cup heavy cream
  • 1 (12 ounce) package semisweet chocolate chips
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 2 cups heavy cream
  • 1/4 cup white sugar
  • 1 cup heavy cream, chilled
  • 1/4 cup white sugar


Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9 inch springform pan with 2 3/4 inch sides.
  2. In a medium bowl, mix together crushed cookies and softened butter or margarine. Press mixture evenly into greased pan. Bake in preheated oven for 5 minutes, then allow to cool.
  3. Combine 1 cup cream, chocolate, vanilla extract, and salt, in the top of a double boiler. Heat until chocolate is fully melted and mixture is smooth. Alternatively, if you have a food processor, you can blend mixture by placing chocolate, vanilla extract, and salt, in processor bowl. Bring 1 cup cream to a boil on stovetop, then slowly pour cream into processor with blade running. Continue to process until mixture is smooth.
  4. Pour chocolate mixture into a bowl and cool to room temperature, stirring occasionally.
  5. In a large bowl, beat 2 cups chilled cream with 1/4 cup sugar. Beat until stiff peaks form. Fold whipped cream into chocolate mixture. Pour mixture into cooled crust.
  6. Chill pie at least 6 hours before serving. Prior to serving, beat remaining 1 cup cream with 1/4 cup sugar. Beat until stiff, then pipe onto top of pie with a star tip, or place a spoonful on top of each slice.




Sunday, September 2, 2012

Chicken and Biscuit Casserole





Chicken and Biscuit Casserole

Ingredients


  • 1/4 cup butter
  • 2 cloves garlic, minced
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped baby carrots
  • 1/2 cup all-purpose flour
  • 2 teaspoons white sugar
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1/2 teaspoon ground black pepper
  • 4 cups chicken broth
  • 1 (10 ounce) can peas, drained
  • 4 cups diced, cooked chicken meat
  •  
  • 2 cups buttermilk baking mix
  • 2 teaspoons dried basil
  • 2/3 cup milk

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In a skillet, melt the butter over medium-high heat. Cook and stir the garlic, onion, celery, and carrots in butter until tender. Mix in the flour, sugar, salt, 1 teaspoon dried basil, and pepper. Stir in broth, and bring to a boil. Stirring constantly, boil 1 minute, reduce heat, and stir in peas. Simmer 5 minutes, then mix in chicken. Transfer mixture to the prepared baking dish.
  3. In a medium bowl, combine the baking mix and 2 teaspoons dried basil. Stir in milk to form a dough. Divide the dough into 6 to 8 balls. On floured wax paper, use the palm of your hand to flatten each ball of dough into a circular shape; place on top of chicken mixture.
  4. Bake in the preheated oven for 30 minutes. Cover with foil, and bake for 10 more minutes. To serve, spoon chicken mixture over biscuits.


Meatball Nirvana












Meatball Nirvana



Ingredients


  • 1 pound extra lean ground beef
  • 1/2 teaspoon sea salt
  • 1 small onion, diced
  • 1/2 teaspoon garlic salt
  • 1 1/2 teaspoons Italian seasoning
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon crushed red pepper flakes
  • 1 dash hot pepper sauce (such as Frank's RedHot®), or to taste
  • 1 1/2 tablespoons Worcestershire sauce
  • 1/3 cup skim milk
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup seasoned bread crumbs




Directions

  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet.
  3. Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.




Kahlua Cake Bites

Kahlua Cake Bites INGREDIENTS: 1 (18.25 ounce) package devil's food cake mix 1 cup water* 1/3 cup vegetable oil*...