Spanish Rice

This one is from Peah.  It's pretty good.  I have tried it with Minute Rice and you can use other white rice as well.

What you will need:
1 Cup uncooked rice              1 Cup Chicken Broth
1 Cup enchilada sauce            2-3 Tbsp butter
1/2 tsp Chili Powder               Salt and Pepper to taste
(you can also add in some cayenne pepper for heat)

-- Over medium heat melt the butter and brown the rice for about 3-5 minutes.  Get it so that it has mostly changed color a little bit.

--Stir in the broth, sauce, and chili powder.
--You can adjust the level of heat to your rice by using a different level of enchilada sauce. Aaron likes mild. We do hot.  If you are making a bigger batch... you can mix some hot and some medium or whatever.  You can also add a little cayenne pepper for some added heat too.
--Add your salt and pepper.

--Cover and let simmer for about 30 minutes. Make sure to stir occasionally
--When the rice is done and it has thickened up the rice is ready

--If you want you can throw the rice in a baking dish with some cheese on it in a 300 degree oven for a few minutes to met the cheese on the top.

Very good.  Very easy.  Enjoy!  I usually make a double batch, but that's cause I like to eat.  Single serving should be good for 2-3 people.

Mini-Molten Chocolate Yummy

So supposedly these are very easy to make.  I have asked Pops to show me how to make them for a little over a year now.  And last weekend he... made them when I was gone.  So I will just go with the recipe and the directions he gave me.  They are really good, but remember a couple of things when you make them.  1-NO MORE THAN 18 MINUTES Cooking time!!! 2- Ice Cream.  3- Milk.  You remember those simple things and you should be good to go.

What you will need:
6 Tbsp unsalted butter                        1 1/2 Tbsp Cornstarch                      4 oz semisweet chocolate
2 Eggs                                                2 more egg yolks                              1/2 C sugar
Fresh raspberries or strawberries (optional)      
Parchment paper (kinda optional)

And some small souffle dishes.  If you get the ones that look like they are about a cup size you will get three servings out of this.  If you get the smaller, taller coffee cup looking ones... you should get four servings out of this size of recipe.

                                          








-- Make the souffle batter the day before you'll serve the dish, and put it in the refrigerator overnight. Cold batter is easier to work with when molding into your dish.

--To make the batter:
---Melt the butter and chocolate together in a saucepan and set aside.

---Combine the sugar and cornstarch in a mixing bowl and set aside.
---In a third bowl, whisk the eggs and the yolks together.
---Add the melted butter-chocolate mixture to the sugar mixture and combine thoroughly with a wire whisk.
---Stir in the eggs and whisk just until smooth. Refrigerate.

--Either put a good coating of butter on the inside of your souffle dishes and don't use the paper or a light coating and then use the parchment paper to line your dishes.  Both ways will work.
--Usually a circle of parchment paper that is about double the size of your dish will work to fit in the bowl.  Tuck it in neatly.  If you are really worried you can then butter the paper too!

--Pour the batter slowly and evenly into the dishes.  Fill the dishes about 2/3 full. Otherwise they will spill over the top and make a mess.  Preheat the oven to 400 degrees
--Bake on the top oven rack for 18 minutes.  This goes for if you are making 1 or a bunch!
--If you need to... use a sharp knife and go around the edges of the dish to take out.  Maybe a little shaking and coaxing too. You can also just serve right in the dish, but the thing is going to be hot!

--Serve as you wish... but do it immediately.  Don't get burnt by the yummy chocolate inside!

Jack's Chili

Chili is one of those things that I hated as a kid.  (Well more like had once when I was a kid and didn't want to touch it ever again.  Or at least until I wasn't as big of a baby... you know like around 26 or so.) But now it is a nice dish to have for football parties or to make on Sunday and have it for lunches for the next week or so.

This recipe comes from Jack(ie).  I like it.  Lots of meat.  And very little beans.  I guess they are kinda a requirement to have a few to be able to call it a chili.  Technicalities.

Stuff you will need:
3 lbs. hamburger                                  
8 cans of diced stewed tomatoes with green peppers & onions 14.5 oz size
3 cans (use the 14.5 oz can) of water
1 can of chili hot beans (same size)
2 1/2 packages of chili seasoning mix (can use a combination of one hot, one mild... whatever you like)
3-4 tsp of celery seed
3-4 tsp of mustard seed
Chili Powder to taste.  Adds heat and flavor
* You are going to have to play with the amounts of most of the above ingredients.  Some people like a little more soupy chili.  Use more water.  Some like it with more beans (Yuk). Use more beans.  You get the idea.

--Brown your hamburger.
--Get a big ol' pot.  Put the rest of the stuff in the pot and let the bad boy cook on a low simmer for a few hours.  Make sure to give it a stir every once in a while and a taste.  Add things as you like them.  If it looks too watery for your taste let it cook with the lid off.  If you want more water... well.... you know.

Chicken Fajita Wraps

If you have not noticed yet, I don't always make things the easiest way possible.  So if you find a shortcut or an easier way to do things here and there... then go ahead and do them.

Things you will need:
One chicken breast per person (approx)
One packet of fajita seasoning.  Ortega wall-mart or what ever you like.  One packet is usually good for four people.
Lettuce- Shred like you do for your tacos.
Cheese- I usually use Colby Jack
Taco or hot sauce-  what ever is your favorite.
Homemade (mixed) ranch.  Way better than the bottle stuff
Jalapeno Wraps -  I usually get the Cheddar Jalapeno Wraps by Mission.  They are pretty good and usually easy to find.

Optional - You can sautee some onions and peppers to add to the wraps if you like.  It's just another step and I usually don't add them. 

--Prep all of the things that you need to prep.  If you need to cut up the lettuce, peppers, cheese or whatever... do it now.  It is best to have everything pretty much ready so it is more of just an assembly line type of deal.  

--Cook the chicken.  This is one of those places where you have a lot of options.  I usually like to grill the chicken before I cut it up.  I think it stays a little more juicy and you get the nice grill taste too.  Grill the chicken and then let it sit to rest for a couple of minutes. (You can cut up the chicken and cook it inside in a pan with some olive oil.)

--In a large skillet make up the fajita seasoning.  I usually just use the packet, a couple of teaspoons of oil and some water.  I usually use a little less water than what the packet says.  I want the seasoning almost to be like a wet paste or rue.  

--When the seasoning is mixed and warm add in the cut up chicken.  I usually cut it into strips kind of like you would see in a fajita.  

--Toss the chicken around in the seasoning and let it cook in a little bit.  (Remember the chicken is already cooked so it won't take too long.)

--In another large skillet heat one wrap at a time.  They usually only take a couple of seconds on each side to make them easier to fold. 

--Start the assembly.  Put in what you would like.  Chicken, lettuce, cheese, ranch, hot sauce, jalapenos, peppers, tomatoes, and onions.  Just remember that it is more difficult to wrap if there are a lot of things in the wrap.  If you want more of the good stuff.... try this... make two wraps!!!

It should look something like this....

For some reason it does go pretty well with fries and a couple of pickles.  Usually with this one I just go with baked bag french fries.  The baked french fries get more crisp if you cook them on a cooking rack that has been placed in a cookie sheet.  But if you really wanna go all out... make them fresh and fry them yourself.  You can also use steak for the wraps, but I have always liked the chicken better.  --Thanks Moose

FRENCH FRIES!!!!

If Linus is near you when you are reading this... stop.  Don't let him see this post.  My health will be better off if he does not see this post. --Thanks

These are really good french fries, but they do take some time.  The bigger the fryer... the faster this will go.  Wish I had one of these whenever I make french fries.  Seems like i can make a small batch or almost an entire bag of fires and there are never any thrown away.  Oh yeah... and if you are making french fries for dinner and it is late afternoon... maybe change your plans and have the fries for dinner tomorrow night.  You will see why.

Things you will need:

A fryer--Sometimes size really does matter. The bigger the easier it is, but there are ways around a small fryer.  It just takes a little more work and skill to get the results you are looking for ;)

Fry oil-- Use what you have or what you like.  Supposedly Peanut oil is the best.

Salt

Seasoning--Optional  Sometimes when I make the fries I will put some Lawry's or other steak seasoning on them.  It's good for a change of pace. 

POTATOES!!!!!-- Lots and lots of potatoes.  I usually use... Linus is not looking right...???? Russet potatoes. 

--Wash and cut up the potatoes.  I have been leaving the skins on them the last couple of times I have made these.  I think it adds some flavor.  Cut the potatoes how you like your fries.  If you like big thick steak fries... go for it.  If you like skinny fries... cut them smaller.  

--Soak the potatoes for at least a few hours.  If you cut them up the night before or in the morning... even better.  This helps to get some of the starch off of the spuds.  It also helps to get the cutting out of the way so you can be getting other things together for your meal. 

--When you are about ready to start cooking the fries.... heat up your oil.  I usually find somewhere outside to do this.  Try doing it on the deck or out in the driveway... depending on the size of the fryer. 

--Get the oil nice and hot.  I usually get it cranked up to about 400 degrees.  If your fryer does not get that hot... get a new one... or just get it as hot as you can.

--Drain and rinse the fries.  This will get all of that starch off the fries.  Try to get as much water off of the spuds before you start cooking them.  Water and oil don't mix. Especially hot oil and water.  

--Heat your oven to 200 degrees and just let it kind of keep warm.  

--Get a cookie sheet.  Place some paper towels in the bottom.  Place a cooking rack in the cookie sheet.

--Put in as many fries as you can without crowding the fryer all up.  Cook for about 10-12 minuets.  Depends on how thick you cut your spuds.  

--Pull the fries out.  They should float to the top of the oil when they are about ready.  Then they should just be a little bit yellow...

--Place the fries on the cookie sheet and put them into the oven.  We are just trying to keep the fries kinda warm.  They are not completely done cooking yet. 

--Keep doing this process until all of the fries have been in the fryer once.  Make sure that you let the fryer catch up a little bit between rounds.  The fries will get oily and nasty if the temp gets too low on the oil.  

--When you have cooked all of the potatoes one time... start the process over again.  They should only take a few minutes the second time.  This is where you get to choose how crisp you want your fries.  Usually about 5-6 minutes.

--Get another cookie sheet ready with the same set up.  

--Place the fries on the new cookie sheet and add your salt or seasoning.  You want to do this right after they come out of the oil so the salt sticks to them.  Place them back in the warm oven.  

--Complete the cycle and you will have some dang good fries!!! --Sorry Linus. 

Homemade(mixed) Ranch

Yeah... I am putting ranch on this thing.  But when you get ranch from a bottle... it is usually thick and nasty.  Almost like toothpaste.  When you get ranch at a restaurant it is thinner and way better.  If you make your own ranch it will end up like you get it in your favorite restaurants!  This one is super easy.

What you will need:

A packet of ranch seasoning-- If you have a Sams club nearby.... you might as well get a large container of the stuff.  Once you make it at home you will always want this done this way.  So continue at your own risk.  I warned you.
Mayo-- Not the light stuff.  Not Miracle Whip.  I have tried it with both of those and it turns out funny.  But not like Ha Ha funny.
Milk--The amount depends on how big of a batch you are making.
Optional--A plastic squeeze bottle.  It is nice to use for getting the sauce where you want it and not having to find a spoon all the time.  You can usually find these at a restaurant supply store or Bed Bath and Beyond type stores.  Maybe in Target or Wall-Mart too when in the summer season.

                                    

--Follow the directions on the package. I usually make the one cup mayo, one cup milk, three tablespoons of seasoning batch.  For some reason some of the packages don't have the mix amounts on the label.  So here...

                         Seasoning                  Milk                  Mayo
** 4 Servings   2 1/2 tsp                    1/4 Cup            1/4 Cup
** 8 Servings   1 1/2 Tbsp                 1/2 Cup            1/2 Cup
**16 Servings  3 Tbsp                       1 Cup               1 Cup


--I also like to use a little less than one full cup of mayo.  This makes it a little less thick.
--Mix well
--Mix better.  If you don't mix it well you will have lumps and chunks and that is not good.
--Put into whatever kind of container you are going to store it in and stick it in the fridge.
--Make sure that you don't fill the container all the way to the top...leave a little room.
--An hour or so after you mix it and the dressing has been in the fridge take it out and look at it.  If it seems to be too thick... add just a little more milk and shake it up.  I usually need to add a little more milk to mine after the hour wait.  But remember... it is easier to add a little more milk than it is to add a little more mayo.

--The mix should be good for about a month or even a little longer.
--You will be amazed what you will find that is good with a little ranch on it!!!

Burgers

I like big, thick burgers.  You can make the patties as big as you want, but I like them big.  Would say that about a half pound is a minimum for a size.

What you will need:
Burger-- Use 90/10 if you want good burgers.  Use 80/20 if you want really good burgers.
Worcestershire sauce
A1 or your favorite steak sauce. (I only buy steak sauce for burger mix.  The stuff is nasty on a steak.)
Salt/Pepper
Garlic Minced

--Make sure that your burger is nice and thawed out.  Put it in a big mixing bowl.
--Add in about a couple of teaspoons of W sauce.
--Add A1 sauce.  A little less than what you did for the W sauce.
--Salt and pepper to how you like it.
--Garlic is optional, but I like it.  Usually about a clove or so.  Garlic is one of those things though.  A clove of garlic to one person is awesome... to the next it is way too over powering.  So think about how you like garlic.

--Mix all of the stuff into the meat.  Combine well.
--Make up your patties.  I like big and thick, but not too thick.  Huh?

Way too Thin.

Way too thick.  Burgers...not meatballs

Now these are about right.  Maybe even a little more flattened. 

You can also put a spoon dent on the top of the patty and it will help hold the shape.

--I like to make the patties up and set them aside for a little while.  Usually i put them in the fridge for a little bit.  It seems to help them hold together a little better. 

As far as grilling.  Cook them the way you want to.  I like mine a little less done, like a medium, but usually if you get the right burger they will still be super juicy and delicious even if they get cooked a little more.  

When you put the burger on the grill... let it sit there for a while.  If you try turn it or flip it too soon it will rip up your burger. 

Top as you want to... I like American and Swiss on the burger.  Bacon is always good.  A butter toasted bun is a nice touch too. Get as crazy or simple as you want to... 

Garlic Mashed Potatoes

These are good with just about anything.  They aren't that complicated.  Just a couple of twists or tips to change up your normal mashers.

****Disclaimer**** Make sure you are buying only potatoes that are grown and/or packaged in the state of Minnesota.  Those are the best spuds you can find. ;)

What you will need:
Potatoes--Reds.  Minnesota preferably.  Use as many as you always do... then add one more.  You know... for the pan.
Salt-- We will talk about how much
Butter-- Softened and ready to go at the end
Cream Cheese--Depends on how many spuds you have.
Garlic-Minced

--Cut up the spuds.  You can leave the skins on them if you like.  Every once in a while it is nice for a change of pace.
--When you get them all cut up... soak them in the pan you will eventually cook them in.  You can soak them up to over night if you want.  Another one of those things that is not completely necessary, but it is nice to get them out of the way ahead of time.  Especially in those real big meal days.

--Drain, rinse and refill the pot with fresh water.

--Add salt to the water.  How much?  Way more than you think.  I never really measure stuff like this.  So it is always a little different.  I would say about a teaspoon per serving.  You will have to play with this one to get it right for you.  But remember that it is better to say that they could have used a little more salt rather than a little less salt.  (And if you get it right you should not need to put any additional salt on the spuds at the table.)

-- Cook the spuds.  You know how to do this.

--When they are done drain the potatoes.

--Think about how much butter you usually use when making your spuds.  Put that much butter in the bottom of the pan.

-- Now put about half as much of the Cream cheese as you did butter in the pan.

--Put the spuds back in the pan on top of the cream cheese and the butter.

--Add your garlic.  As much as you feel comfortable with.  You don't have to get carried away with the garlic.    You still want them to be garlic mashed potatoes... not garlic with a side of mashed potatoes.  As you get more comfortable with it you can add more.

--Mash.  You shouldn't need to add any milk or cream to the spuds.  Mashing gives you a better consistency i think.  Some people like to whip the spuds, but sometimes they get a little like a yogurt consistency... not the best.  If the potatoes are a little too runny... let them sit in the pot for a bit.  As they sit they will get a little more thick.

These things are a bit of an art form.  They are definitely not a science.  Sometimes they are better than other times.  Sometimes you wish you had a little more garlic in them.  Practice and you will get better at it.

Banana Bread

I think this one started out from Grandma Hill. Then it went to Grandmas Jabs.  Then Mom.  Then Peah got it.  I don't know if it changed at each stop or not, but I am pretty sure that it has had a couple of editions.

What you need:
1/2 C softened butter                         2 C Flour
1 C Sugar                                           1 tea Baking Soda
2 Eggs                                                1 tea Baking Powder
1/3 tea Salt                                        1 tea Vanilla
1/2 C Milk                                          1/2 C Sour Cream
1 C Mashed Bananas (I usually use three bananas)

*2 Loaf Baking Pans
**I like to freeze the bananas.  That way when you have some bananas that are ready to be banana bread, but you aren't ready to make banana bread... they can wait.  I take them out of the freezer when I take out the butter.  Make sure to put them on a plate.  They will 'sweat' a little bit and come out completely like mush.  Which is good.  But they do not look very good.

-Heat oven to 350 degrees
-In a medium sized mixing bowl cream together the butter, sugar, and eggs.
  -- Make sure that it is mixed completely

-Add in all the other ingredients except for the bananas and the flour.
-Add in the banana mush.  Mix.
-Add in the flour.  Mix.
-Spray the baking pans and add a little flour to them to help things from sticking.
-Divide the mixture between the two pans.  This helps to make things cook more evenly.  If you put it all on one pan you get crunchy outside and somewhat undone middle.  Some things are not good medium rare.

Bake the loafs in the oven for 40-60 minutes.  It varies depending on glass or metal pan, convection or regular oven, and if you are at altitude or not.  (if you live on the third floor of an apartment add 10 minutes)
Do the toothpick thing to make sure they are done.
-Turn on side on a rack to let it cool.
-I usually take them out of the pan as soon as I can.

You can add chocolate chips or nuts after you have everything else in the mix.  You can also just enjoy with some butter and a nice cold glass of milk.

Au Gratin Potatoes

These are really good cheesy potatoes.  They take a little bit of time, but they are worth it.

Ingredients:
3-4 Medium Potatoes                           1 Clove Garlic
1 1/4 C milk                                         1/2 tsp Salt
2 Tbs Butter                                         1/2 tsp Pepper
2 Tbs Flour                                           3/4 Cup Shredded Cheddar
This is for a baking dish about 8 x8

-Preheat the oven at 350 degrees

-Spray the dish with some non-stick spray

-Cut the potatoes kind of like thick potato chips.  You can leave the skins on them if you like.

-Arrange the potatoes in layers in the dish.  Only fill about half full.  Save the rest of the potatoes on the side.

-In a pan melt the butter.  

-Add in the garlic and let it cook just a little while.  Don't brown it.  

-Add in the flour and make sure that you mix it in very well.  

-Add in the Milk and get it warm.

-Add in the shredded cheese (you can use other cheeses to change it up)

-Stir over heat until the cheese is all melted.  

-Pour half of the cheese melt over the first half of the potatoes.

-Finish arranging the rest of the potatoes and top off with the rest of the mixture. 

-Cover with aluminum foil and bake for 45 minutes.  

-Remove the foil and cook for another 20 minutes uncovered.  

***If you make a larger batch of potatoes then you might have to cook it for a longer period of time.  

Let the spuds sit for a while after you take them out and enjoy!

Fish Marinade

I usually do this one with Ahi Tuna Steaks, but it could work with just about anything I think.

This is a nice sized steak.  This recipe is for a marinade for 2- 8 oz. steaks.

**You can get some decent types of fish at Sams Club for not too much money.  I have gotten Ahi Steaks, Salmon Steaks, and Tilapia from the frozen food section.  They thaw out pretty nice.  Would fresh be better?  Probably, but we live about as far away from an ocean as possible.  

1 Cup Soy Sauce

1 Clove crushed garlic

1/2 Cup Lemon Juice

4 Tbs Olive Oil (whatever kind you use)

Sea Salt and Pepper to Taste

Mix the marinade in a bowl and then pour it into a zip top bag.  Put the tuna into the bag and try to get out as much of the air as possible.  Put the baggy in a bowl or something to place it in the fridge.  Let it sit for 30 minutes. ***Make sure you don't do more than 30 Min.  The marinade will be overpowering if you leave it too long. ***

If you are cooking the steak on a grill make sure that the grill is as clean as you can get it.  After cleaning the grill wipe with oil so the steaks don't stick. 

Grill for 2 1/2 minutes or less per side for 1 inch steaks... depending on how you like them.  Steaks should be firm with red in the middle with a nice sear all around the edges when you cut into it. 

If you like your steaks a little more done... cook them for about 4 min per side.