Thursday, December 31, 2009

Ran out of room - this is my first post after all. I'll need to do some more research on this stuff. Anyway, Happy New Year and Happy Cooking and on that note, I'd better go work out! So anyway, check out "In the beginning " for some recipes for today.

In the beginning

Alrighty then - today I'm cooking from the Allrecipes site on the web as well as from my first cookbook. I'm trying to use up some leftovers - so want stuff that can freeze. The first thing I'm making is a Ham'n'Cheese Potato Bake from - thought this would be a good one for college students to have in their freezer. I'll get back to you on what I think of that one. I'm also making the Chicken Enchiladas from my first book:

Chicken Enchiladas

3 c. cooked chicken or turkey 1/2 tsp. seasoning salt
4 oz. cream cheese 1 small can sliced black olives (optional)
1/4 c. chopped onion 1 tomato, diced (optional)
1 c. Pepper Jack Cheese, shredded Corn tortillas
1/2 bottle green taco sauce (Trader Joes is really good)

Combine cream cheese, onion & taco sauce; stir in chicken, cheese, seasoning salt & olives & tomato, if using. Soften tortillas in wet paper towels in the microwave. Place about 1/4 c. fillin on one edge of tortilla and roll. Place in shallow pan, seam side down. Can freeze at this point (if frozen, thaw & continue.)


4 T. butter 1 (4 oz.) can chopped chilies, drained
1/4 c. flour 1 c. Pepper Jack Cheese, shredded (or more)
2 c. chicken broth
1 c. sour cream

Melt butter and blend in flour. Add chicken broth all at once and stir until mixture bubble and thickens. Stir in sour cream and chilies; heat but do not boil. Pour sauce over tortillas and top with Pepper Jack cheese. Bake at 350 for approximately 30 minutes. Can be done ahead. REALLY GOOD!

Ok, and I'm also making the Bangkok Salad with Miso Dressing for a New Years dinner party this evening - also from my first book:

Bangkok Salad with Miso Dressing

2/3 c. rice vinegar 4 tsp. chopped fresh ginger
1/4 c. white or yellow Miso 1 c. olive oil
4 cloves garlic, peeled salt & pepper
2 T. sugar
Using metal blade of food processor, chop garlic and fresh ginger. Add rice vinegar, sugar and miso; pulse to combine. With machine running, slowly pour oil in through the small feed tube. Tast for seasoning; add salt & pepper as needed. Can be done ahead - remove from frig about 20 minutes before using so oil liquefies.


2 heads romaine, torn
20 or more won ton wrappers, cut into 1 inch squares (fry these in oil and use as garnish for salad - i usually do the whole package and then freeze the leftovers for future use.) Toss lettuce & won tons with dressing just prior to serving. A great salad when the rest of your menu has a ton of cheese in it!

I'm also adding some mandarin orange slices and an avocado to my salad this evening.