Wednesday, December 30, 2009

Crab Enchiladas

What does "rich" mean to you? I mean rich as in "rich tasting food". The husband says it means "dense", and I say "heavy"..so we're on the same page. Either way these enchiladas were dang good..but really rich..oh..and it's what we had for dinner tonight. :) Crab Enchiladas (originally recipe from Cooks.com as Shrimp-Crab Delight Enchiladas-but I made significant changes) 4 T butter 1 small white onion-diced 1 cup salsa 4 oz cream cheese 1/2 cup sour cream 1/2 tsp cumin 1/4 tsp dried italian seasoning 1lb imitation crab meat 5 small flour tortillas 1 1/2 cup Taco Blend shredded cheese Melt the butter in a large pan and added diced onions-once those are softened up, turn heat to low and add seasonings, cream cheese, 1/4 cup salsa, sour cream and crab meat and mix together. I like my enchiladas super full, so I filled these babies well, super full-placed them seam side down in a greased 9x9 baking dish. Top with remaining salsa and shredded cheese. Baked at 350 for 25 minutes. Allow it to sit about 5 minutes (to set up) then dig in! Since this is a heavy dish, I think next time we have it, I'll serve it with a side salad to lighten it up!

Lion house rolls and friends...

By friends I mean cinnamon rolls. :) The recipe for these wonderful rolls tells you to divide the dough into thirds. With the first two I made cresent shaped rolls, and with the last third I made cinnamon rolls for Christmas morning.
Now I've never had much luck with bread making..unless it's actually in my bread maker and it's just a dump the ingredients and close the lid deal. So when I decided to make rolls for Christmas Eve dinner...I was nervous. But I'd been eyeing these babies on a blog I stalk (My Kitchen Cafe .. trust me..you'll become addicted too) and she makes it look so easy.
Bread lesson that is important to learn. BE PATIENT. Not my forte. I was seriously peeking under the towel to see if the dough had risen about ever 15 minutes. I even updated my facebook status to "praying the dough will rise".
It did rise...and the rolls turned out wonderfully.
As did the cinnamon rolls the next morning!
Since I did these directly from her blog and didn't make any changes, I'm just linking you to her for the Lion House Rolls recipe.
Again with the 1/3 of the dough I did cinnamon rolls. I rolled out the dough and filled with with a mix of-
1 stick melted butter (I use salted)
1/4 cup brown sugar
1 T (or so) of cinnamon
I made a paste of that and spread it on the rolled out dough, then rolled it up, and cut the rolls.
The frosting for the rolls was-
1/2 block of cream cheese
1/2 stick of butter (again, salted)
1 cup of powdered sugar
healthy splash of milk
*the cinnamon rolls I actually let sit out in the warm house overnight and they puffed up beautifully, and had great texture!
*the dinner rolls were great, but I think next time I'll REALLY try to be patient and let them rise a little more.

Leftover ham and cheese omelets

Pretty self explanatory. My favorite AFTER Christmas meal is the omelet I make out of the left over Honeybaked Ham the next morning. The trick is to dice up the ham really fine and slowly heat it up in some of the ham broth. Generally I add teeny tiny diced potatoes to this as well, but I'm pregnant and lazy this year. :) You can use whatever kind of cheese you like w/this...I love cheddar and eggs..I'm also on a big eggs/cheese/and sour cream kick..hence the healthy dollop! So..what did YOU make out of your leftovers?

Wednesday, December 9, 2009

Chocolate Oatmeal Cookies

I can't remember what blog I saw these on first (if you let me know I'll credit them, I promise)-but the title of the recipe alone told me I HAD to make them. You see..I LOVE oatmeal cookies..but I'm a fair weather raisin fan...oh and I'm out of butterscotch chips...so I didn't have a good reason to make just oatmeal cookies. Until now. These are awesome. Just chocolatey enough. Just chewy enough. I loved them! Chocolate Oatmeal Cookies (Hershey's originally with adaptations by me!) 1 cup (2 sticks)) butter-softened 1-1/2 cups granulated sugar 1 cup packed light brown sugar 2 eggs 2 teaspoons vanilla 1-1/2 cups ap flour 1/2 cup cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 3 cups quick cooking oats 1/2 cup chopped nuts (I omitted these) Heat oven to 350 Beat butter and sugars together until nice and fluffy-blend in eggs and vanilla. Stir together flour, cocoa, soda and salt and add gradually to butter mixturee. Stir in oats-the batter will be REALLY stiff! Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 11-12 minutes then take out. Do NOT be tempted to bake these longer. Cool a couple minutes on the pan, then remove to wire rack to cool further. It makes ALOT of cookies so these would be great to take to an exchange or just into work to show your coworkers how much you love them, erm...put up with them. :)

Thursday, December 3, 2009

Beer Battered Fish and Homemade Tartar Sauce

Yum, seriously. I love some battered fish done well...but I'd yet to be able to do it. I think if I said I was an avid tv watcher, that puts it mildly..if it's on my food channel..I'm watching it, and I'm generally taping it and rewatching it a couple times. I'm THAT obsessed. So when Robin Miller came up with this one for Beer Battered Fish...and I had JUST thought to myself "You know Suze, you've got some tilapia in the freezer you REALLY need to use..." Viola! Match made! Ingredients: -Vegetable oil (for frying) -3/4 cup AP flour, divided -2/3 cup Beer -1 egg, lightly beaten -1 1/2 teaspoon baking powder -4 tilapia filets You'll fill your frying pan just shallow...so maybe 3/4 inch of oil in the pan on medium heat (you want it hot enough to fry, but NOT hot enough to splash all over you) In shallow dish whisk together 1/2 cup of the flour, beer, egg, and baking powder. Put the rest of the flour in another shallow dish with a little salt and pepper. Dredge the fish in the s&p and flour mix and shake off excess, into the beer batter bath, then into the hot pond! The actual recipe says 2-3 minutes per side, and honestly, I didn't time mine..I just went with them until they were golden brown flipped them, got the other side to match and put them out on a towel to drain. The tartar sauce isn't my typical mayo + relish ='s tartar..which a good friend of mine argues can't even be considered cooking. *shrugs* -1 cup mayo -1/2 cup chopped onion (I ran mine through the mini chopper) -2 T chopped celery -2 T pickle relish -1/2 t granulated garlic dash of salt and pepper. Um, it makes a boat load...so feel free to 1/2 or even 1/4 the recipe. It was a great meal! Ignore the mac and cheese (It was just mac noodles and jarred sauce, so I can't really take credit for it!). The batter is crispy but not fluffy and the grease drained out of it really well. I didn't get a beer flavor unless I inhaled AS I put the fish in my mouth..but it was so tasty I mainly just gobbled it down! The dredging REALLY helps the batter stick, so don't skip that step! Enjoy!