The Reciblog

I didn’t actually know what scallions were and couldn’t find them in the produce section, so I left them out. I now understand that scallions are similiar to green onions. I also used light sour cream and less mayonnaise. I added more jalapeno chilies, too.

For the filling:

• 1 1/4 cups sour cream
• 2/3 cup mayonnaise
• 3 tablespoons fresh lime juice
• 1 to 2 drained bottled pickled jalapeno chilies, or to taste, seeded and minced (wear rubber gloves)
• 4 2/3 cups chopped cooked chicken
• 4 plum tomatoes, seeded and chopped
• 2 cups chopped scallion
• 1/4 cup chopped coriander

Chili corn crepe batter:

• 3/4 cup all-purpose flour
• 1/3 cup yellow cornmeal
• 1/2 teaspoon salt
• 4 teaspoons chili powder
• 3/4 cup plus 2 teaspoons chicken broth
• 3 large eggs
• 1 tablespoon unsalted butter, melted and cooled
• melted butter for brushing the crepes
• sour cream, avocado slices, coriander sprigs, and lime slices for garnish

Continue reading "Southern California Crepes" »

Posted by katherine at 09:25 AM | Permalink | Comments (0)

• 1 lb pizza dough, thawed if frozen
• 1/4 cup finely grated Parmigiano-Reggiano (1/2 oz)
• 3 oz thinly sliced salami (about 12 slices)
• 4 oz thinly sliced provolone (about 12 slices)
• 2/3 cup jarred roasted bell peppers, rinsed and chopped
• 1 large egg, lightly beaten

Preheat oven to 400F.

Quarter dough. Roll out 1 piece into a 10-inch round on a lightly floured surface and sprinkle evenly with 1 tablespoon parmesan and black pepper to taste. Arrange one fourth each of salami, provolone, and roasted peppers in an even layer over dough. Roll up dough round, then tuck ends under and pinch edges to seal.

Make 3 more rolls in same manner and arrange 2 inches apart on a lightly greased baking sheet. Brush lightly with egg and cut 3 (1/2-inch) steam vents in each roll. Bake in middle of oven until golden, 30 to 35 minutes.

Makes 4 main-course servings.

Posted by katherine at 12:12 PM | Permalink | Comments (0)

Okay- I make a lot of changes with this recipe. I double the chicken and triple the sauce… or is it triple the chicken and double the sauce? maybe I just double them both. I also cube the chicken after I boil it, and I serve it over rice. I may try shredding the chicken next time. I love this casserole. It also freezes well.

• � lb fresh mushrooms sliced
• 2 T butter
• 1 14 oz can chicken broth
• 4 chicken breasts
• 1 14 oz can artichoke hearts, drained
• � cup butter
• � cup flour
• � t salt
• 1/8 t pepper
• � c half and half
• � c parmesan cheese
• � t dried rosemary

Saute mushrooms in 2 T butter. Set aside. Put chicken breast in simmering chicken broth in a single layer. Cover, cook 20 minutes. Remove from broth. Save � c broth. Cool. Skin and bone chicken, and arrange chicken in an 8x12 casserole. Top with artichoke hearts. Set aside. Melt � c butter, stir in flour, salt, and pepper until smooth. Gradually stir in � c chicken broth and light cream. Cook and stir as mixture boils and thickens. Blend in parmesan cheese and rosemary. Pour over artichokes. Sprinkle mushrooms down the center. Bake at 325 degrees for 30 minutes. 4 servings.

Continue reading "Chicken Artichoke Casserole" »

Posted by katherine at 10:13 AM | Permalink | Comments (0)

• 1 cup chopped zucchini
• 1 cup chopped tomato
• 1/2 cup chopped onion
• 1/3 cup grated Parmesan cheese
• 1 cup flour
• 1/2 tbsp baking powder
• 1 tsp sugar
• 1/4 tsp cream of tartar
• 1/8 tsp salt
• 1/4 cup butter
• 3/4 cup milk
• 2 eggs
• 1/2 tsp salt

• 1/4 tsp pepper

• Heat oven to 400 degrees. Lightly grease bottom and side of pie plate, 9x1 1/4 inches.

• Sprinkle zucchini, tomato, onion and cheese evenly into pie plate.

• Stir together flour, baking powder, sugar, cream of tartar, and salt. Cut in butter. Add milk, eggs, remaining salt and pepper. Pour evenly into pie plate

• Bake about 35 minutes or until knife inserted in center comes out clean. Cool at least 10 minutes.

This recipe is adapted from a Betty Crocker recipe. The original calls for 2/3 cup of Reduced Fat Bisquick in place of the flour, baking powder, sugar, cream of tartar, salt and butter. I don’t have bisquick on hand so I substituted half a biscuit recipe in it’s place and it all worked great.

Posted by amy at 04:50 PM | Permalink | Comments (0)