Video
Ingredients:
1/2 ounce shortening
2 (12-inch) flour tortillas
2 tablespoons chipotle sauce (optional)
4 ounces grilledchicken (spicy seasoning optional)
1 cup shredded lettuce
Sour cream
Green onion
Salsa
***Quesa Filling (amounts as desired)***
Jack and Cheddar cheeses
Jalapeño pepper
diced Tomato
diced Onion
diced Cilantro
minced Bacon fried and crumbled
Directions:
1. Brush one side of each tortilla with shortening and place it shortening side down on work surface.
2. Spread chipotle sauce evenly on one tortilla.
3. Distribute cooked chicken on top of sauce on tortilla.
4. Evenly distribute Quesa Filling on top of chicken.
5. Cover with other tortilla, shortening side up.
6. Brown on griddle or in non stick skillet evenly on both sides until internal Quesa Filling is thoroughly melted.Use shredded lettuce, sour cream, green onion and salsa as accompaniments
Wednesday, November 18, 2009
Saturday, November 14, 2009
TGIF Baked Potatoe Skins
These are always a favorite in my house and at parties.
Ingredients:
5 baked potato skins, cut in half (empty of most potato)
1 tablespoon melted butter
seasoning salt
1 green onion, diced
1/2 cup fried bacon, diced (about 5 strips)
3/4 cup cheddar cheese, shredded
Directions
1. Heat oven to 375F.
2. Brush potato shells with melted butter and sprinkle season all to taste and bake for 15-20 minutes until crisp but not dry and hard.
3. Remove and sprinkle with cheese, bacon and onion, place back in oven until cheese is melted.
4. Serve with sour cream.
5. For a bit of variety try Ranch dressing.
Wednesday, November 11, 2009
Red Lobster's Lobster Bisque
My husband loves Red Lobster for many different reasons, so I thought I would post one of his favorite soups.
Lobster Bisque
Ingredients:
6 cups water
2 cups dry white wine
2 cups fish stock
2 x 1½ lb live lobster
½ cup melted butter, salted
1 cup onions, finely diced
½ cup carrots, finely diced
½ cup celery, finely diced
1 tsp garlic, minced
½ cup all-purpose flour
¼ cup cognac (or brandy)
1½ cups tomatoes, seeded and diced (fresh or canned)
1 tsp paprika
½ tsp thyme
½ tsp ground red pepper
1 cup heavy cream
Directions
1. Place the water, the white wine and the fish stock into a wide, deep pot (or a Dutch oven), and bring to a boil on high heat.
2. Place lobsters, topside down, in the broth. Reduce heat to medium and cook covered for approximately 6 minutes. With a pair of tongs, turn lobsters and cook covered for another 6 minutes.
3. Remove lobsters from broth and put them to the side. When the lobsters are cool enough to handle, begin removing the meat from the shell, dicing the pieces into ½-inch cubes. Store the lobster meat in the refrigerator until later. Place the lobster shells back into the broth, reduce heat to a simmer and cook uncovered for 20 minutes.
4. Strain the broth through a sieve into a container and store in the refrigerator until later. Discard the lobster shells.
5. Put your pot (or Dutch oven) back on the stove under medium heat. Pour in the melted butter.
6. Once the butter is heated up, add the onions, carrots, celery and garlic. Saute for 3 to 4 minutes.
7. Add the cognac (or brandy) and cook until the alcohol has evaporated.
8. Mix in the flour, stirring with a heavy gauge spatula or spoon until the mixture is blond in color and has a buttery aroma.
9. Mix the diced tomatoes, paprika, thyme and ground pepper with the cold broth from the refrigerator. Then, pour the broth slowly into the butter and vegetable mixture. Cook uncovered for 30 minutes under medium low heat, stirring frequently so not to burn.
10. Remove bisque from heat. Blend small amounts of bisque in blender and then puree. Puree all of the bisque and pour pureed bisque back into pot with remaining amount.
11. Add chopped lobster meat and heavy cream, heat and serve. If the soup is too thick, thin it by adding milk or water prior to serving.
Lobster Bisque
Ingredients:
6 cups water
2 cups dry white wine
2 cups fish stock
2 x 1½ lb live lobster
½ cup melted butter, salted
1 cup onions, finely diced
½ cup carrots, finely diced
½ cup celery, finely diced
1 tsp garlic, minced
½ cup all-purpose flour
¼ cup cognac (or brandy)
1½ cups tomatoes, seeded and diced (fresh or canned)
1 tsp paprika
½ tsp thyme
½ tsp ground red pepper
1 cup heavy cream
Directions
1. Place the water, the white wine and the fish stock into a wide, deep pot (or a Dutch oven), and bring to a boil on high heat.
2. Place lobsters, topside down, in the broth. Reduce heat to medium and cook covered for approximately 6 minutes. With a pair of tongs, turn lobsters and cook covered for another 6 minutes.
3. Remove lobsters from broth and put them to the side. When the lobsters are cool enough to handle, begin removing the meat from the shell, dicing the pieces into ½-inch cubes. Store the lobster meat in the refrigerator until later. Place the lobster shells back into the broth, reduce heat to a simmer and cook uncovered for 20 minutes.
4. Strain the broth through a sieve into a container and store in the refrigerator until later. Discard the lobster shells.
5. Put your pot (or Dutch oven) back on the stove under medium heat. Pour in the melted butter.
6. Once the butter is heated up, add the onions, carrots, celery and garlic. Saute for 3 to 4 minutes.
7. Add the cognac (or brandy) and cook until the alcohol has evaporated.
8. Mix in the flour, stirring with a heavy gauge spatula or spoon until the mixture is blond in color and has a buttery aroma.
9. Mix the diced tomatoes, paprika, thyme and ground pepper with the cold broth from the refrigerator. Then, pour the broth slowly into the butter and vegetable mixture. Cook uncovered for 30 minutes under medium low heat, stirring frequently so not to burn.
10. Remove bisque from heat. Blend small amounts of bisque in blender and then puree. Puree all of the bisque and pour pureed bisque back into pot with remaining amount.
11. Add chopped lobster meat and heavy cream, heat and serve. If the soup is too thick, thin it by adding milk or water prior to serving.
Tuesday, November 10, 2009
Favorite Applebee's Appetizer
I just love Applebee's! They offer such a wide variety and it is always fun to try something new. But my favorite appetizer has always been their Artichoke and Spinach Dip.
So here it is, now you can make it at home too.
Ingredients:
1 (10 ounce) box frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and roughly chopped
1 cup shredded parmesan-romano cheese mix
1/2 cup shredded mozzarella cheese
10 ounces prepared alfredo sauce
1 teaspoon minced garlic
4 ounces softened cream cheese
pepper (optional)
Directions
1. Preheat oven to 350 degrees.
2. Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish (I used an 8" X 8" dish).
3. Bake for 25-30 minutes or until cheeses are bubbling and melted.
4. Serve with chips or bread and enjoy.
serves 10-12
So here it is, now you can make it at home too.
Ingredients:
1 (10 ounce) box frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and roughly chopped
1 cup shredded parmesan-romano cheese mix
1/2 cup shredded mozzarella cheese
10 ounces prepared alfredo sauce
1 teaspoon minced garlic
4 ounces softened cream cheese
pepper (optional)
Directions
1. Preheat oven to 350 degrees.
2. Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish (I used an 8" X 8" dish).
3. Bake for 25-30 minutes or until cheeses are bubbling and melted.
4. Serve with chips or bread and enjoy.
serves 10-12
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