Recipes

[momtochloe]

Ah Spring (I hear it's coming).  Tis the season of warmer weather, thoughts of planning your spring/summer garden and the Luck o' the Irish.  Please share your favorite recipes for the warmer weather to come!

HOW TO PLAY.......

The first player of the month starts the game by posting their choice of recipe.  At the end of the text, she or he types, "the next ingredient: xxx."

(The x's represent that person's choice of any ingredient that can be included in a recipe).  

Throughout the game, the next poster in line must use the ingredient that the person ahead chose.  If you can, highlight the ingredient and/or put it in capital letters anywhere that it is used throughout the recipe.  That does make it easier for everyone to see how the game works.

Because of time or system delays, some duplicate posts occur to the same ingredient.  The next poster generally responds to the first post for the next ingredient.  Good recipes and lots of fun!!

Normally, we start out with a recipe so I will post the last one shared on the last thread and we can take it from there. @vabreeze gave us our next ingredient (breakfast casserole, my favorite!);

Mexican Breakfast Casserole

Ingredients 
1 medium onion finely chopped 
1 small green pepper chopped 
1/2-1 lb ground meat (depends on how much meat you want)
1 TBS taco seasoning 
One big bag of tortilla chips 

Mexican blend cheese
1/4-1/2 cup chopped green onion 

Diced fresh tomatoes
1/4- 1/2 cup chopped cilantro
1/4-1’2 cup salsa verde (optional) 
8-10 eggs
1½ cup milk
Hot sauce to taste
Salt and black pepper to taste
Oil 

Directions:
1- Heat a little oil, about 3 TBS, in a large pan under medium flame; then add onion and green pepper and cook until onion is translucent and pepper is soft. 

2- Add ground beef and cook until the meat turns brown; then add taco spices and cook for a few seconds, then turn the heat off.

3- Brush a big casserole with oil.

 
4- Place some chips in one layer, then top it with half of the amount of the ground meat mixture. 

5- Top with Mexican blend cheese, some green onion, tomatoes, cilantro and salsa verde.

 
6- Repeat steps 4 and 5.

 
7- Mix eggs, milk, hot sauce, salt and black pepper.(I add a little onion & garlic powder)

 
8- Pour eggs mixture over all. 

9- Bake at 350° F for about 45 minutes to 1 hour or until eggs are cooked and set.

10-You may serve it with sour cream and more salsa verde or salsa roja  (I like to add avocado slices also).

Next iongredient:  Escarole

[kelshar]

Escarole and Bean Soup

2 tablespoons olive oil
2 garlic cloves, chopped
1 pound escarole, chopped
Salt
4 cups low-salt chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1 (1-ounce) piece Parmesan
Freshly ground black pepper
6 teaspoons extra-virgin olive oil

Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes.

Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.

Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.

Next Ingredient: CINNAMON

[forrestwolf]

Sugar Cream Pie

Ingredients

1 DEEP DISH pie crust, at room temperature (I used a frozen one, but you can use refrigerated pie crusts too)

4 Tbsp cornstarch

¾ cup white sugar

4 Tbsp butter, melted

2 & ¼ cups heavy cream

1 Tbsp vanilla

FOR TOPPING:

4 Tbsp butter, melted

¼ - ½ cup cinnamon sugar (1/4 or ½ cup sugar with 2-3 teaspoons ground cinnamon mixed in. Start with ¼ cup, but add up to ½ cup if you prefer things spicy).

Instructions

Preheat oven to 325 degrees F. Place the pie crust onto a baking sheet. Or, if using a refrigerated crust, lightly grease a 9" pie pan, put the crust in, and set the pan on a baking sheet. Bake for approximately 10-12 minutes or until partially baked. Set aside.

In a small bowl, mix together the cornstarch and sugar until blended. In a medium saucepan, bring the cornstarch-sugar mixture, melted butter and heavy cream together over medium heat, stirring constantly. The mixture is done when it's thick and creamy. Stir in the vanilla.

Pour the mixture into the prepared pie crust and smooth out the top. Drizzle on the melted butter and evenly sprinkle on the cinnamon sugar. Bake for approx. 25 minutes, then turn on the broiler and broil for about 1 minute, watching carefully. Remove from oven and allow to come to room temperature before refrigerating for at least one hour to set. Store in fridge.

NEXT INGREDIENT:  GRITS

[PA Mom-mom]

Churchill Downs Signature Barbecue Shrimp and Grits

This recipe is so insanely good and insanely rich, you probably only want to make it once a year. I usually do make it on the weekend of the KY Derby. But my children beg me for it when they visit.

Cheddar Cheese Grits

Ingredients:

2 cups - quick cooking grits

4 cups - water

1 teaspoon - salt

1/2 cup - heavy cream

1 cup - cheddar cheese

1/2 cup - Parmesan cheese

1/2 stick – butter

Directions:

Add grits and water to a 4 quart sauce pan. Bring water to boil and allow grits to thicken, stirring occasionally. Add salt, cream, cheddar, parmesan and butter and remove from heat. Stir until all of the cheese is melted.

 BBQ Shrimp

Ingredients:

2 pounds - jumbo shrimp, peeled, deveined, tail on

2 ounces - light olive oil

1 tablespoon - garlic - minced, crushed or grated on a rasp

1/4 pound - unsalted butter, cold and quartered

1 1/4 cups - white wine

1/2 cup - Louisiana Hot Sauce (like Crystal)

3 Tblsp - Worcestershire Sauce

Salt

Directions:

 Add oil to a large sauté pan, on med- high heat. Add garlic and cook for a minute stirring (don't let it brown). Add shrimp and salt and cook until very light pink on one side, about 2 minutes. Turn shrimp then add white wine and cook for a few minutes. Remove the shrimp to a plate and continue to cook the wine until wine has reduced by half. Stir in hot sauce and Worcestershire. Continue to reduce the sauce for about one minute longer. Add shrimp back into pan and allow to cook for a minute. Remove pan from heat and add the chunks of cold butter. Swirl butter until the sauce develops a velvety texture. Keep warm until the grits are ready. Spoon grits into individual serving bowls and ladle shrimp and sauce on top.

Here's a pic:

Next Ingredient: tahini paste

[Coquille]

Chicken Breasts with TAHINI PASTE

This recipe I made up so, take it for what it is.

I pound chicken breasts, so they're all the same size. I then coat each breast with TAHINI PASTE. The last step, I crush potato chips (any flavor you like) and roll the coated breasts in the chips. I place them on a baking sheet, covered with foil and bake them for about 30-40 minutes, at 350. The cooking time depends on the size of the breasts. You also have to remember that because they are covered with the TAHINI PASTE, they might take longer to cook.

The breasts come out really moist inside and crispy on top.

Next Ingredient: HORSERADISH 

[walker]

Just want to say to forrestwolf....great to see you again....join us more often!

[walker]

Tuna Burger

2 (6oz) cans solid white tuna, drained (or 1 large can)

1/2 cup breadcrumbs

2 large eggs, lightly beaten

1/2 cup finely chopped onion

1/2 cup finely chopped celery

1 tablespoon chopped pimento, optional

1 tablespoon fresh lemon juice

1 1/2 teaspoons prepared HORSERADISH

1 clove garlic, minced

1/4 teaspoon pepper

1 tablespoon olive oil

Preheat oven to 350 degrees.  Combine tuna,  breadcrumbs and egg...stir lightly.  Add onion, pimento (if using), lemon juice, HORSERADISH, garlic and pepper...mix again.  Form the mixture into 4 patties.  Heat oil in a non-stick skillet over medium heat; cook patties, covered, until golden brown..3-5 minutes. Carefully flip the patties and cook the other side...5 minutes.  Finish baking in the oven fir about 8-10 minutes. Serve on warm buns topped with tartar sauce or HORSERADISH/mayo sauce.

* This is a recipe from Paula Deen.....saw on her TV show several years ago.

NEXT INGREDIENT ...... MILK or HALF & HALF

[kelshar]

CORN CHOWDER

(2) 11oz cans Mexican style corn, drained

(1) 10 3/4 oz can cream of potato soup, undiluted 

(1 1/3) cups MILK

(1) tbls butter or margarine

(1/2) tsp pepper

(4) slices bacon

(2) green onions, sliced

Combine first 5 ingredients in a large saucepan. Cook over medium heat until thoroughly heated, stirring occasionally. Meanwhile, place bacon on a microwave-safe rack in a baking dish.

Cover with paper towels. Microwave on HIGH 4 minutes or until crisp. Drain bacon and crumble. Sprinkle bacon and green onions over soup.

NEXT INGREDIENT: CREAM CHEESE

[aroc3435]

@forrestwolf   Let me ditto what @walker  says--love you and always enjoy your posts.

[forrestwolf]

@aroc3435 @walker  

I am going to try to come back more often, health willing...