Stuffed Mushrooms

From the Kitchen of: Jessica Brainard

Stuffed Mushrooms

2 cups of cornbread stuffing

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2 splashes of heavy whipping cream

1/4 cup shredded parmesan cheese

2 tablespoons of chopped sage

Mix the first four ingredients in a bowl. Wash the mushrooms take off the stems. Scoop the mixture into the cap of the mushroom and bake on a cookie sheet drizzled with olive oil for 15 minutes.

Cranberry Sauce

From the Kitchen of: Jessica Brainard

Cranberry Sauce

1 cup of sugar

1 cup of water

1 bag or 2 cups of fresh cranberries

Bring the water to a boil. Pour in sugar stir until it is dissolved and then add the cranberries. Let it simmer for 13 to 16 minutes. Pour into a mold and chill for 25-30 minutes.

Green Bean Casserole

From the Kitchen of: Jessica Brainard

Green Bean Casserole

Prep: 10 min. Bake: 30 min Makes 12 servings

2 cans Campbell’s Cream of Mushroom Soup

1 cup milk

2 tsp. soy sauce

1/4 tsp. ground black pepper

8 cups fresh cut green beans

4 Slices cooked bacon crumbled

1 can (6 oz.) French’s French Fried Onions (2 2/3 cups)

1. Stir soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in 3-qt casserole dish. Cook bacon until crisp, then crumble, add into green bean mixture.

2. Bake at 350 for 25 min. or until hot. Stir.

3. Top with remaining onions. Bake for 5 min. more.

Cornbread Stuffing

Cornbread Stuffing

1 Red Apple

1 Green Apple

1 loaf pre-made cornbread (2 box jiffy)

5 Mushrooms rinsed sliced

5 celery stalks rinsed and diced

5 carrots peeled and cut

1/2 yellow Onion diced

Fresh Sage 2 tablespoons chopped

Fresh Thyme 2 tablespoons chopped

1 teaspoon of salt

1 teaspoon of pepper

3 cloves of Garlic

1/4 cup White wine

1 lb. Sausage browned and drained

1 cup Chicken stalk

a hand full of Cranberries

Pinch red pepper

1/4 cup shredded parmesan cheese

1 stick of butter

Pre-heat oven to 400 degrees. In large skillet brown sausage drain fat. Put back in Skillet add apples & onion cook till soft. Mix with cheese, fresh herbs, mushrooms, sausage bread in a bowl mix. Spread into pan add chicken stalk, top with butter & more cheese. Bake for 45 minutes or until the top is toasted and the edges are crispy.

Oregon Carmel Apple Pie

Oregon Carmel Apple Pie

8 Organic Oregon Apples (skinned and sliced)

1 cup of sugar

1 tsp of cinnamon

1 tsp of nutmeg

8 Carmel candies

1 tablespoon of butter

2 pie crusts

Saute the apples in butter and spices for 10 minutes until the apples are soft but yet still firm. Unroll pastry shell and spoon the apples onto the bottom pie crust. Add sugar, Carmel and a dollop of extra butter on top then add the top crust folding the crust together and make a few slits. Brush the top crust with egg white and sprinkle sugar on top. Bake on 350 for 1 hour. Cool for 30 minutes. Serve with whipped cream and ice cream.

Cheese If you Please

From the Kitchen of: Jessica Brainard

Cheese Ball

1 8 oz. Package of Cream Cheese

4 oz jar Roca Blue Cheese

4 oz jar Old English Sharp Cheddar

Onion and Garlic Powder

a splash of Worcestershire sauce

1/2 teaspoon of Sherry

Roll in crushed Nuts

Note: The last time I made this I couldn’t find the jar of roca blue cheese. I don’t know if they even make this cheese any more. Just us another cheese or 2 of the Old English.

 

 

Homemade Mac-N-Cheese

INGREDIENTS:

* 1 (8 ounce) package elbow macaroni

* 1 (8 ounce) package shredded sharp Cheddar cheese

* 1 (12 ounce) container small curd cottage cheese

* 1 (8 ounce) container sour cream

* 1/4 cup grated Parmesan cheese

* salt and pepper to taste

* 1 cup dry bread crumbs

* 1/4 cup butter, melted

DIRECTIONS

1. Pre-Heat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.

2. In 9×13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.

3. Bake 30 to 35 minutes, or until top is golden brown.

 

 

Queso Cheese Dip

Ingredients:

1 pound of Ground Turkey

1 Jar of Salsa

1 small can of diced green chilis

1 pack of taco seasoning

Brown the ground turkey in a skillet and drain the fat. Cut up the Velveeta cheese and put it in the crock pot on low.

Add the turkey, taco seasoning, a jar of salsa, and a can of green chills.

 

 

Friday Barbecue

BEEF Cuts for the barbecue:

Friday Barbecue

Cook all beef at a low to moderate temperatures. broil or roast tender cuts, braise the less tender ones.

Some cuts, as round or flank steak may be tendered by scoring, as flank steak show in color picture below.

Or these steaks and chuck or rump roast may be tendered by marinating.

Beef Marinade

1/2 cup olive oil

1/4 cu chopped onions

1 teaspoon of salt

dash of pepper

1/2 cup of barbecue sauce

2 tablespoons of Worcestershire sauce

2 pounds of lean beef round or chuck cut in 1 inch cubes.

For memorable kabob, give husky cubes of beef this pep-up;

then roast to perfection over a charcoal fire.

 Combine all ingredients except meat, mix well.

Add meat and let marinate for 1-3 hours.

 Skewer meat and roast 6-8 minutes on each side. Makes 6 servings.

Beef Cuts

1. Sirloin Steak
2. Round Steak (needs tendering)
3. Flank Steak (needs tendering)
4. Club Steak
5. T-bone Steak
6. Porterhouse Steak

• After broiling steak, top with mushroom caps browned in butter.
• Mix finely chopped onion and parsley with softened butter; spread over broiled steak; or mix prepared mustard with butter.
• Before broiling, rub steak with a cut clove of garlic, or seasoning salts.
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• Mushroom Steak Topper
• 1/2 pound of mushrooms
• Enriched flour
• 3 tablespoons of butter or margarine
• 1/2 teaspoon of soy sauce
• salt and pepper
• Wash the mushrooms in a small amount of water. Don’t soak or peel. Cut off the tip of the stem. Leave mushrooms whole or slice. Sprinkle lightly with flour. Cook, covered, in butter over low heat till tender, about 8 to 10 minutes, turning occasionally. Add soy sauce an season with salt and pepper to taste. Serve on top of grilled steak.

 

Lamb Cuts

1. Ground Lamb (Broil, pan-broil, pan-fry)

2. Riblets (breast braise, cook in liquid)

3. Square-cut shoulder Roast

4. Shoulder Chops (Broil, pan-broil, pan-fry)

5. Shanks (Braise, cook in liquid)

6. Frenched Leg (Roast

7. Sirloin Chops (Broil, pan-Broil, Pan-fry)

Young, tender lamb is light pink in color with soft, creamy white fat. For the grill, choose lamb steaks or chops (have your meatman cut them extra thick), or ground lamb for patties. For kabob, cut lamb steaks, shoulder, or leg of lamb into hefty cubes. Leg of lamb is just right for spit roasting or your rotisserrie. Shanks need slow braising in a tasty sauce.

Broiled Lamburgers

1 1/2 pounds of ground lamb

1 1/2 teaspoons of salt

1/3 cup of milk

5 bacon strips

Combine lamb, salt, and milk. Shape mixture in five 3/4-inch patties. Circle each with a strip of bacon and anchor ends with a toothpick. Score tops with knife handle. Arrange meat patties on broiler or grill. Broil 12 minutes. Then turn patties. Broil 10 minutes longer or till patties are done. Makes 5 servings.

Barbecued Lamb Shanks

Combine 2 onions, sliced, 1 clove garlic, minced, 1 cup sliced celery, 1 cup catsup, 1 tablespoon Worcestershire sauce, and 1 cup of water. Cover, and simmer the mixture 5 to 10 minutes. Season lamb shanks and brown in hot fat. Add sauce, and cover. Simmer tender, about an hour and thrity minutes. Or bake in slow oven about two hours, or till done.

Start Relaxing for the weekend. Have the big crisp salad all tossed, the bread keeping cozy by the fire, coffe all ready to pour into big mugs. Kabobs cooks in a jiffy-now help your-self, everybody!

Cook it on a SKEWER!

Hefty squares of marinated meat wrapped in bacon. Big boys with big appetites, take note! Cut meat into 1 1/2 to 2-inch cubes. Let the meat marinate in the refrigerator for 1 hour in a Tangy Marinade. Remove meat and wrap each cube with bacon. Thread skewer with meat cubes, small whole onions, cherry tomatoes, whole mushrooms, pineapple, or what-have-you on separate skewers-and use jumbo size of course.Then you can start grilling foods that need the longest cooking first, add the other skewers later. Cook 4 to 5 inches from heat for 15 minutes; turn and cook about 15 minutes longer. Brush with a marinade while cooking. Add the cherry tomatoes for the last few minutes of cooking time.  These old school recipes called for pitted olives, chunks of Frankfurter, sausages, peach halves, a mushroom cap and even a cherry too. Serve corn on the cob and rolls in heatproof  dishes so they can keep warm at the side of the grill. Put relishes on a nearby table, away from the heat.

Tangy Marinade:

Combine 3/4 cups of hot water

1/3 cup of soy sauce

1/4 cup of honey

2 tablespoons of olive oil

2 tablespoons of lemon juice

4 cloves of garlic, minced

1/2 cup Pineapple juice

Hawaiian Meat on a Stick Marinade

1 1/2 pounds of meat  in 1 inch cubes

1 teaspoon of dry mustard

1 teaspoon of chili powder

1/2 teaspoon of ground ginger

1/2 cup of finely chopped onion

1 teaspoon turmeric

1 1/2 teaspoons of salt

1/2 cup of coriander

4 tablespoons of lemon juice,

1 teaspoon of honey

A Hawaiian treat famous in the Islands. Mix the ingredients together in a bowl. Pour the mixture over the meat and let stand for 2 hours. Thread meat on skewers. Broil about 25 minutes, turning often on the grill or rotating skewers.

Friday Barbecue

Grilled Shish-Kababobs on a Skewer

Corn On the Cob

Western Salad Bowl

Garlic Dressing

Hot German Potato Salad

Toasty Cheese Bread

Mom’s Apple Pie

Coffee

Mini Potato Patties

From the Kitchen of: Jessica Brainard

Mini Potato Patties

ingredients:

4 russet potatoes, baked

1/3 cup of half-and-half

1/4 cup grated parmesan cheese

1/4 cup cheddar cheese

2 tablespoons minced chives

2 slices of bacon, cooked and crumbled

1/2 cup of bread crumbs

1/2 cup flour

3 tablespoons of olive oil

2 diced green onion

1/4 cup of sour cream

2 eggs beaten well

1 teaspoon of salt

1/2 tablespoon of freshly ground pepper

Scoop out the flesh from the baked potatoes. Mash together and add half-and-half, parmesan and cheddar cheese, chives, bacon, salt and pepper.

Shape the mixture into 2 inch patties. Coat in flour, then beaten egg, then bread crumbs. This may be made ahead several hours and covered & chilled. Add patties in batches and fry until light brown for about 2 minutes on each side.

BREAD: Coat a food (fish, meat, vegetables) by dipping into a liquid (beaten egg or milk), then into bread crumbs, cracker crumbs or cornmeal before frying or baking.

PANFRY: Fry meat or food in a skillet, using varying amounts of fat. Top with 1 teaspoon of sour cream and a pinch of chives. Serve immediately.

Chicken Mushroom Enchiladas

From the Kitchen of: Jessica Brainard

Jessica’s The Best in the West Chicken Mushroom Enchiladas

Corn tortillas (12 count)

La Victoria Enchilada Sauce 2 cans (Red or Green)

Chicken breast Skinless/boneless 3 pieces

Green onion scallions 1 bunch diced (save the green ends as a garnish)

Green chilli 1 can

Whole Black olives 1 can

2 jalapeno  peppers diced

1 Habanero pepper diced

1/2 red onion, chopped

1/2  pack of mexican cheese

1 pound of Tillamook Pepper Jack Cheese

a dash of cayenne pepper or chipotle chile pepper

a scoop of butter

2 tomatoes, chopped

2 avocados, sliced

1 dollop of sour cream

Prep the ingredients: Drain the cans, rinse off and chop the veggies. CHOP: Cut food into coarse or fine irregular shaped pieces, using a knife, food chopper, blender or food processor. Cut both ends of the scallions dice the bottom half for the chicken mixture and save the top half of the scallions for the garnish put them in a bowl cover and refrigerate.  Shred the cheese. SHRED: Cut into long, thin pieces using the round, smooth holes of a shredder, a knife or food processor. Rinse off the chicken. Brown the chicken in a skillet lined with 2 tablespoons of hot olive oil.  BROWN: Cook quickly over high heat, causing the surface of the food to turn brown. Season the chicken with chipotle chile pepper , salt, pepper, a little pico limon. Drain the fat, transfer the chicken to a cutting board and slice chicken then return it to the skillet. Add  a splash of olive oil, scoop of butter and the scallions, onions, mushrooms, green chillies and hot peppers. Mix well, squeeze some lime juice on it and add a splash of beer. Bring to a simmer. SIMMER: Cook in a liquid on the stove top just below the boiling pint while bubbles rise slowly and break just below the surface. Simmering is usually done after reducing heat from a boil.

Putting the Enchiladas Together

In a separate skillet heat an inch of olive oil on a high and wait until you see it bubbling. Pour a splash of enchilada sauce into the oil to cook the flavor into the tortilla and fry tortilla in the pan on both sides for 1 minute each. Pour a splash of olive oil and 1/4  cup of enchilada sauce into the baking pan. Take the tortilla out of the frying pan let the excess oil drip off of it before you transfer to the baking pan. Place the fried tortilla in the baking pan. Scoop  the chicken mixture onto the tortilla. Place 1 whole black olive in the center of the chicken mixture and top with the pepper jack cheese roll up and continue to place  the tortillas in rows onto the baking pan until it is full. Pour the rest of the sauce on top of the assembled enchiladas. Cover the pan with aluminum foil. Bake for 20 minutes.  Remove the foil sprinkle a layer of mexican cheese on top. Put it back in the oven for five minutes to melt the cheese. For the kids I just make plain cheese enchiladas, put them on the side of the pan so you can find them after it cooks.

Garnish with sliced avocado, sour cream, green onion, guacamole, and of course salsa. Serve with corona, lime, spanish rice and refried beans on the side.

1 jalapeno=mild   1 Habenero=HOT  2 Habenero=Mauwe Caleante

This recipe is great when I am craving spicy food because I live in Oregon and the mexican food at the restaurants here is bland or tastes microwaved.  I use corn tortillas because the flour tortillas get soggy where as the corn stay firm. You can also substitute the chicken for shredded pork or beef. These taste even better the next day. You can freeze these into individual tupperware dishes and take to work for a spicy lunch. My mom makes a different version of enchiladas. They are the more authentic Mexican version she says because instead of the can of sauce she uses the dried chilies and makes her own sauce. I tried this recipe it was a lot more work and they had little more tardy of a taste they aren’t as good as mine but they are good too. It did taste a lot better than her spam tacos that she made me eat once a week as a kid. I did apply some of her techniques to my  recipe so that’s why I think it is so good. You can try both and vote on the one you like best.

This is her recipe in her words:

Mom’s Authentic Enchilada Recipe

Go to Food 4 Less for the ingredients.

1 bag of New Mexico chilies (hot or mild) by the potatoes and onions.

1 package of Guerrerro tortillas (right next to the chilies)

1 package of Asadero cheese (or any kind of mexican white cheese)

1 package of Long Horn cheese

1/2 teaspoon of cumin

1/2 teaspoon of oregano

salt

1 large can of chicken broth (its about 10 inches tall)

Place chilies in a skillet on high. Flip them over often, they burn fast. Take them out when they get soft, takes maybe a minute or two. If they start to smoke try not to breath in the smoke, it will take your breath away! Place them in a pan with boiling water in it. I had a pan next to the skillet and when they are done on the skillet I put them right in the pan. Put a plate or something heavy (I used 2 plates) to weigh them down in the water and let them set for about a half hour. Scoop them out of the pan and in to a bowl to cool till you can touch them. Save the water. When you can touch them pull the stems off and rinse out the seeds. Put them in a blender or a food processor (you might have to do 2 batches-just depends on how many chilies you can fit into it.) Add about 1/2 cup of the chili water, enough to get your blender going good. Run your blender for a while (about 3 minutes). Put a strainer over a bowl (tea strainer works great) Work the chilies thru the strainer with a spatula. Throw away the bits of chili left in the strainer. You seen me do this. In a saucepan put in about 2 teaspoons of olive oil or regular oil, just enough to coast the bottom of your pan. Turn it on a medium heat. When it is warm , add the strained chilies, can of chicken broth, oregano, cumin, and about a tablespoon of salt. Taste it. If it is bitter add a teaspoon of sugar and keep tasting it till the bitter does away. You might need salt. The salt and sugar amount just depends on the batch of chilies you have. Remember to add a little at a time and taste till you like it. You might even let it simmer for a little bit in between the spoons of sugar just to let the flavors blend. Let it cook on the stove for about 30 minutes.

Putting The Enchiladas Together:

Put plates in the oven at 200

Add about a 1/4 cup of oil to a skillet and have it on medium heat. Dip the tortillas in the sauce and fry them for about 30 seconds a side. If they fall apart when you try to flip them you need to cook them just a little longer. Stuff them with the cheeses, shredded chicken, or whatever. Put them on a hot plate and serve right away. You could also try rolling them and putting them in a cake pan. (So you could all sit and eat at once) Just bake them in the oven for about 15 minutes on 350 degrese. You don’t want to bake them too long or they dry out. Have any questions call!!!

Dips For Chips

From the Kitchen of: Jessica Brainard

Try to buy ingredients from your local farmer’s market. It will be fresh and the planet will love you for it.

Fresh Habanero Salsa 

1-Lime squeezed

1-shallot onion

2- cloves garlic

1-Habanero

1- jalapeno

1- bunch fresh cilantro also called Chinese parsley

5- tomatoes

1- avocado

2 table spoons of salt

1 tablespoon of raw sugar

Combine ingredients in the food processor. Mix and add to a serving bowl. Chill in the refrigerator for 1 hour. Use as a topping for your mexican food or eat with tortilla chips.

 

 

Guacamole Dip

3-Ripe avocados pitted peeled and mashed

2- garlic cloves

2-Jalapeno chilies, seeded and finely chopped

2-medium tomatoes finely chopped

1- lime squeezed

1-dash of pepper

2-diced green onion

Peel and slice avocados, chop tomato remove seeds, combine with the other ingredients in a medium size bowl. for extra hot add a diced habanero pepper. Cover and chill in the refrigerator for 1 hour to blend flavors. Use as a garnish on your favorite Mexican food dish serve with chips. Makes 3 cups dip

.

Mexican Cheese Dip

1 cube of butter

Red onion chopped

1 pound Mexican Velveeta Cheese

Microwave until melted

Add a chopped tomato and spinach

Serve with chips

 

 

Crowd Pleasing Bean Dip

1-30 oz. can of Rosarita Refined Beans

1-cup of salsa

8-oz of Velveeta Cheese cut into small cubes

6-slices of cooked and crumbled bacon

1-4 oz can of green chilies

Cube and place the cheese in the crock pot. Heat on a medium. Cook the bacon on the stovetop and place on a paper-towel-lined plate. Crumble the bacon and stir into cheese, add the chilies, beans and salsa. Heat on medium high until the cheese is melted. Mix well and serve with chips.