Cara's Yummy Recipes » Prepare Ahead

Herbed Potato Salad

Cara — Sun, 01 Aug 2010 15:22:01 +0000

Ingredients

3 pounds Yukon gold potatoes
1 cup dry white wine
3 tablespoons white wine vinegar
2 tablespoons extravirgin olive oil
1 tablespoon whole-grain Dijon mustard
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1/2 cup thinly sliced chives
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh tarragon

Directions

Place potatoes into a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain, and cool for 10 minutes. Slice each potato in half lengthwise. Cut each half crosswise into 1/2-inch-thick slices. Place potato slices in a large bowl.

Place wine in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 1/2 cup (about 6 minutes). Transfer wine to a bowl. Add vinegar, olive oil, Dijon mustard, salt, black pepper, and minced garlic; stir with a whisk until well combined. Drizzle wine mixture over potatoes; sprinkle with chives, parsley, and tarragon. Toss gently to combine. Serve salad warm or chilled.

Best Chicken Enchiladas

Cara — Mon, 13 Apr 2009 03:37:12 +0000

Ingredients

Sauce

1 28-ounce can tomato sauce
1/2 medium onion, chopped
3 garlic cloves
1 7-ounce can chipotle chiles in adobo sauce
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon salt
1/2 cup chicken broth
1 tablespoon vegetable oil

Filling

3 boneless, skinless chicken breasts
1 1/2 cup monterey jack cheese, grated
1/2 onion, diced
1/3 cup fresh cilantro, chopped
10-15 medium white corn tortillas
lots of vegetable oil

Directions

Blend tomato sauce, onion, garlic, chipotle, cumin, coriander, salt and broth in blend until smooth. NOTE: if doubling the recipe only make one batch of sauce at a time or the blender will overflow. Heat oil in a large nonstick skillet over medium heat. Add tomato mixture, bring to a boil, reduce heat to medium-low, and simmer until mixture is reduced to 3 1/2 cups, 8 to 10 minutes.

Boil chicken until done. Shred. Mix chicken, cheese, onion and cilantro in a medium bowl.

Heat vegetable oil in a fry pan. Dip each tortilla in the oil for 3 seconds a side. Then dip each side in the sauce. Place 1/4 cup of the chicken mixture in the tortilla and roll. Place seam side down in a 9×13 dish (or two 9×9 dishes) that has been coated with cooking spray. Repeat until pan is full. Pour remaining sauce over the top and cover with some more grated cheese.

To serve immediately: Bake uncovered at 350 for 15 minutes.

To freeze: Cover with foil and freeze. Bake covered at 350 for 30 minutes straight from the freezer. Uncover and continue baking until cheese has melted, about 5 minutes.

Dill Chicken Salad

Cara — Mon, 30 Jun 2008 15:21:55 +0000

Ingredients

1/3 cup mayonaise
1/4 cup plain yogurt
1/4 cup chopped fresh dill
1/4 teaspoon salt
2 cups cooked, cubed chicken
1/4 cup onion, diced
2 cups celery, thinly sliced
1/4 cup green pepper, diced

Directions

Combine all ingredients, chill

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Wild Rice Salad

Cara — Mon, 04 Sep 2006 00:03:34 +0000

Ingredients
* 7 cups chicken broth
* 2 cups uncooked wild rice
* 1 cup wild rice/brown rice mixture
* 5 green onions, chopped
* 1/2 red pepper, diced
* 1 cup snow peas, cut into one inch bits
* 1/4 cup rice vinegar
* 1/3 cup olive oil
* 2 cloves garlic, minced
* 1 tablespoon dijon
* 1/2 teaspoon salt
* 1/4 teaspoon sugar
* 1/4 teaspoon black pepper
* 1/2 lemon

Directions
# Bring chicken broth to a boil and add rices. Cover and simmer for 40-45 minutes. Mix lemon into rice and chill.
# Add vegetables to rice. Mix together rice vinegar, oilive oil, garlic, dijon, salt, pepper and sugar. Add dressing to taste. Chill and eat.

Beef Kebabs

Cara — Tue, 30 May 2006 19:39:56 +0000

Ingredients
* 1 pound steak, cut into 1 inch cubes
* 1 onion, cut into large sections
* 1 red and 1 yellow pepper, cut into large sections

Marinade
* 1/2 cup red wine
* 2 tablespoons soy sauce
* 2 tablespoons olive oil
* 1 teaspoon worchestershire
* 1 teaspoon dry mustard
* 1/2 teaspoon salt
* fresh ground pepper to taste

Directions
# Combine marinade ingredients and beef in a large bowl. Cover with plastic wrap and refrigerate for several hours, stirring occasionally.
# Heat grill. Remove beef from marinade, reserve marinade. Place onions, peppers and beef on skewers. Grill for 8 – 10 minutes, turning and basting occasionally with remaining marinade.

The World’s Best Lasagna

Cara — Mon, 09 May 2005 21:24:55 +0000

Ingredients

* 1 package of Lasagna noodles
* 1 15 ounce container of Ricotta cheese
* 1 (or 2?) egg, beaten
* 2 tablespoons olive oil
* 1 onion, diced
* 2 cloves of garlic
* 1/2 cup of Parmesan cheese, grated
* 1 large ball of mozzarella, grated
* 1 jar of pasta sauce (Classico tomato-basil is good)
* 1/2 lb of ground beef
* 1 lb of ground pork
* 1 tablepoon (or more) red pepper flakes
* salt, pepper, basil and oregano to taste

Directions

Preheat oven to 350?F.

Cook Lasagna noodles according to directions on package.

Mix together Ricotta cheese and beaten egg. In a separate bowl, mix grated mozarella and parmsian.

Heat the olive oil in a large saute pan over medium high heat. Saute onion for 3 mintues, then add garlic and continue to saute for 2 more minutes. Add the ground beef and pork and saute until done. Drain excess fat. Add pasta sauce and red chili flakes to taste. Add additional spices if necessary.

Put 1/3 of the sauce in the bottom of a casserole dish. Place a layer of noodles on top. Spread 1/3 of the ricotta mixture on top. Sprinkle 1/3 of the grated mozzarella mixture on top. Repeat 3 times.

Bake, covered in tin foil, for 30 minutes. Remove the tin foil and continue to bake for an additional 15 minutes, or until the cheese on top is melted.

Chicken Enchiladas

Cara — Thu, 05 May 2005 23:36:39 +0000

Thad’s mom’s Chicken Enchiladas:

Ingredients

* Two packets Lawry’s powered Enchilada Sauce Mix
* Chopped up chicken you cooked or one of the already cooked chickens at the market.
* Grate up a lot of cheddar and Monterey Jack cheese. The two blended together have a good flavor.
* Can of chopped olives
* Can of chopped green chilies
* 12 tortillas

Directions

Make the sauce according to the directions on the packet. Pour a quarter of the sauce in the bottom of a casserole pan and put a corn tortilla in the sauce. The sauce will soften the tortilla and eliminate the need to presoak them in oil. After you have both sides of the tortillia completely covered in sauce, fill them with chicken, olives, chilies, cheese, etc. Roll them up and place at the end of the same casserole pan seam side down.

Keep the process up until the pan is full. Add sauce when you need it and when you get to the end of the casserole and it is hard to wet the tortillas, just dip them in the sauce in the saucepan. After you have them all rolled up, pour on the remaining sauce and sprinkle on the remaining cheese. Be generous with the sauce, making two packages for about 12 tortillas. Also, they taste better when you are generous with the cheese.

You can cover and freeze for later, or better yet, cook the enchiladas for about 20 minutes (until bubbly) at 350F.

Thad’s Martha’s Vineyard Tuna

Cara — Tue, 12 Apr 2005 19:16:37 +0000

Ingredients

* 2 pounds tuna
* 10 ounce bottle soy sauce
* 2-3 tablespoons ginger, minced
* 3 cloves garlic, minced
* 1 tablespoon wasabi powder

Directions

In a large ziploc bag, mix soy sauce, ginger, garlic and wasabi. Place the tuna in the bag, seal and refrigerate for several hours.

Remove from marinade and barbeque tuna for 4 minutes a side.

Tequila Marinated Beef Fajitas

Cara — Tue, 12 Apr 2005 19:14:14 +0000

Ingredients

* 1 pound flank steak
* 1/4 cup tequila
* 2 tablespoons fresh cilantro, chopped
* 2 tablespoons fresh lime juice
* 1 tablepoon worcestershire sauce
* 1 teaspoon cumin
* 1/2 teaspoon vegetable oil
* 1/4 teaspoon crushed red pepper flakes
* 2 cloves garlic, minced
* 1 bell pepper, sliced
* 1/2 large red onion, chopped into wedges
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 4 flour tortillas

Directions

Combine the tequila, cilantro, lime juice, worcestershire sauce, cumin, oil, pepper, garlic and steak in a zip-lock bag and refrigerate for 1 hour. Remove steak from bag and discard remaining marinade.

Spinkle bell peppers and onions with salt and pepper. In a large skillet over medium high heat, saute the bell pepper in the vegetable oil for 5 minutes. Add the onion and continue to saute for 5 minutes more. Remove the vegetables from the pan.

Add the steak and cook for 5 minutes on each side. Remove from pan and cut into thin slices.

Warm tortillas and add steak and vegetables.

Cooking Light Magazine

Spinach Chicken Enchiladas

Cara — Tue, 12 Apr 2005 16:57:46 +0000

Ingredients

1 18 oz package flour tortillas
1 cup cheddar cheese, grated
2 cups monterey jack cheese, grated
2 cups boneless, skinless chicken breasts, cooked and shredded
1/2 medium onion, chopped
1 1/2 cups sour cream
3/4 teaspoon black pepper

Sauce
2 tablepoons butter
2 tablespoons flour
1/2 cup milk
1 1/2 cups chicken broth
1 10 ounze package frozen spinach, cooked, drained and chopped
2/3 cup sour cream
4 tablespoons green chiles, chopped
1/2 medium onion, chopped
1 clove garlic, diced
3/4 teaspoon cumin

Directions

Preheat oven to 350?.

Boil chicken for 10-15 minutes to cook. Remove chicken from pot. Shred chicken into bite size pieces.

While chicken is cooking, cook spinach and drain thoroughly.

In large bowl, mix together cheddar cheese, monterey jack, chicken, onion, sour cream and pepper and set aside.

In a saute pan, heat butter over medium heat. Add flour and cook for a few minutes, stirring constantly. Stir in milk and 1/2 cup chicken broth. Bring to a boil and boil for one minute, stirring constantly. Add remaining chicken broth, cook and stir until hot and thickened, add spinach, sour cream, chilies, onion, garlic and cumin.

Dip each tortilla into sauce, coating both sides. Spoon about 1/4 cup filling onto each tortilla and roll up. Place seam-side down in an ungreased 9×13 baking dish. Pour remaining sauce over enchiladas and bake uncovered in oven about 20 minutes.

Portland’s Palate, by the Junior League of Portland, Oregon