emeraldowl

Posts Tagged ‘Butter’

Fried Green Chile Chicken Tacos

In Cooking, Uncategorized on August 11, 2011 at 9:11 pm

These are really like quesadillas, overstuffed and fried, unlike you would normally eat a flour tortilla taco (“soft taco”). It’s cheesy, buttery, roasted goodness and you should try it. Of course this could be made like traditional quesadillas and you could skip the frying part, but you would be missing out! Another thing I really love about this recipe – it is all done in the same cast iron skillet. Less dishes make me a happy cook!

Fried Green Chile Chicken Tacos

Ingredients:

  • 2 Tablespoons Canola Oil
  • 2 Large Bell Peppers, Cut Into Strips
  • 1 Medium Onion, Cut Into Strips
  • 8 Flour Tortillas (small Size)
  • 4 whole Boneless, Skinless Chicken Breasts, Cut Into Pieces
  • 2 -3 Tbsp Taco Seasoning (or one packet)
  • Salt & Pepper, To Taste
  • 2 cans (4 Ounce) Diced Green Chilies
  • 1-1/2 cup Finely Grated Cheese (Colby Jack)
  • Butter, for frying tacos/quesadillas
  • Sour Cream, for serving
  • Limes, for serving

Directions: Prepare your chicken and vegetables (cut into small chunks, instead of strips if you are doing quesadillas). Heat skillet over high heat and add canola oil. Cook peppers and onions over high heat until they start to get brown/black. Remove from skillet and set aside.

Season diced chicken with taco mix and salt or pepper if needed.  Add additional oil to the skillet if needed. Add the chicken and cook for a couple of minutes, stirring while browning. Dump in the canned green chilies. Stir and cook until chicken is totally done inside.  Add to the pepper and onion mixture.

Here is shot from my phone – showing how I set the tacos to fry.

Wipe out skillet, heat butter. Fill a tortilla with chicken-pepper mixture, then layer on cheese.  Cook on both sides, adding butter before flipping to the other side so the tortilla isn’t overly dry. (You may have to hold one side down while frying.) Remove from skillet and serve with sour cream, fresh lime for squeezing… everyday salsa ;). Enjoy the crunchy, cheesy goodness – EO

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Fourth of July: Tested Recipes

In Baking, Cooking, Uncategorized on July 5, 2011 at 9:00 pm

Our neighbors invited us over to a BBQ, it was very last minute. Not that it wasn’t appreciated – I mean we have neighbors who say hi, invite you to church and cook you dinner. It’s like a dream or a movie, only this one isn’t in black and white (name that movie). Anyways, I wanted to take something along. It’s just who I am. I like to contribute and so these are the two recipes we tried:

Thomas Keller’s Creamed Summer Corn

Photo courtesy of trissalicious.com
  • 6 ears supersweet corn, shucked
  • 1 large lime
  • 3 tablespoons butter, unsalted
  • Salt
  • ¾ to 1 cup heavy cream
  • 1/8 teaspoon cayenne
  • 1 ½ tablespoons finely chopped chives
  1. With a sharp knife, cut vertically down each ear of corn to slice off the kernels.  Put the kernels in a large bowl, then hold each cop over the bowl and use a spoon or the back of a knife to scrape any remaining corn and the milk from the cob.
  2. Grate the zest of the lime, preferably with a microplane grater; set aside.  Cut the lime in half.
  3. Melt the butter in a large frying pan over medium heat.  Add the corn, squeeze about 1 tablespoon of the lime juice, or to taste, over the corn, and season with salt.
  4. Reduce the heat to medium-low and cook until all of the liquid has evaporated, concentrating the flavour, and the corn is beginning to sizzle, 15 to 17 minutes.
  5. Stir in ¾ cup cream, the cayenne, and lime zest.  Continue to cook for 6 to 8 minutes, until the cream is absorbed by the corn.  Add up to ¼ cup more cream if desired for a creamier texture.  Add salt to taste and stir in the chives.
This is a show stealing side dish. The lime had everyone asking what is in here??? It is honestly one of the best cream corn recipes I have tried and it was super easy to make. Leave it to Keller to make another dynamite dish with so few ingredients! This will definitely make future appearances at our table.

 

Banana Caramel Whoopie Pies (Annie Eat’s)

 For the recipe CLICK HERE.  Some friends turned us onto this website and this particular recipe. I would have just re-posted, but it is long and you really should go see how Annie eats…

Anyways, I followed the piping directions for the whoopie pies and they turned out picture perfect (that is just as this picture shown from Annie’s website – Thanks!) My favorite, favorite part (yes so good it must be said twice) is the caramel frosting. It is divine. You do end up with excess frosting and we used it for a fruit tray and I would honestly make the frosting again just for this purpose. So good!! The banana “cake” is also very flavorful and the perfect texture. So if you love whoopie pies or have always wanted to try them – this is your recipe.

 

 

Spring Scramble

In Cooking, Uncategorized on April 18, 2011 at 7:51 pm

Soft scrambled eggs with ricotta and chives.  Light, fluffy, creamy, tangy… need I say more.

Spring Scramble

4 eggs
1 1/2 Tbsp half & half
1 Tbsp chives, minced
1/4 tsp coarse salt, plus additional for serving
1/8 tsp fresh cracked pepper
1 Tbsp butter
2 slices of bread, for toasting (favorite kind…)
 

Directions: Whisk eggs, chives, half & half, salt (fleur de sel is a great choice) and pepper in medium bowl. Melt butter in heavy medium nonstick skillet over medium heat. Add egg mixture and stir with silicone spatula until eggs are almost cooked but still runny in parts, do not over stir – this will make your eggs tough, you can tilt the pan as necessary to distribute uncooked liquid. Remove from heat. Fold ricotta gently into eggs.

Meanwhile prepare bread as desired: toaster, broiler with butter, on a griddle… Top bread with spring scramble, sprinkle with additional salt, pepper and extra butter if desired. Enjoy!

We had breakfast for dinner – I love it.  I remember as a child thinking breakfast for dinner was magically.  Later my grandmother confessed it was an easy and cheap way to get dinner on the table in a hurry.  It’s true, but still special in its own weird way! The chives bring a fresh peppy element to the eggs and the ricotta takes them over the top! Next time I am going to do a more Greek style scramble with feta.

Jalapeño Popper Grilled Cheese

In Cooking, Uncategorized on April 11, 2011 at 10:08 pm

Dear sandwich, I miss you.  Your destruction was not meaningless.

I don’t know about you or your family, but mine loves to make stuffed peppers when they grill.  You know stuff them with cream cheese, roll them in bacon and grill.  They are delicious.  Sometimes it is the only thing my Mema (Texan for Grandma) will eat.  She hoards the ones that are left. She eats them for breakfast.  This is one of many reasons I love her.  This sammy, grilled cheese, sandwich… is a play on those peppers. It’s real REAL good – you should try it.

Jalapeño Popper Grilled Cheese

  • 2 jalapeño peppers, cut in half lengthwise (remove seeds for more mild peppers)
  • 2 slices good bread
  • 2  Tbsp butter, room temperature
  • 2-3 Tbsp whipped cream cheese, room temperature
  • 4-5 slices of bacon cooked (we used Nueske’s = magical)

Directions: Cook bacon as desired and drain on paper towel.  Meanwhile either throw your peppers on the grill (or if you are not currently grilling place the peppers on a backing sheet cut side down and broil in oven on top shelf) until skin has blackened, about 10-14 minutes.   Place the peppers in sealable container (zip-lock…), seal and let them cool until you can handle, about 20 minutes.  Once cooled peel the skin off and slice up.  Do not wash with water it will strip the flavor.

Butter both sides of your bread and cook on a hot griddle (pan… etc.); once first side is toasted assemble sandwich (on toasted side) with a layer of cream cheese,  peppers and on one piece a healthy serving of bacon, put sandwich.  Grill remaining sides of bread until golden brown and cheese is melted. Devour. Repeat if necessary.

We used Nueske’s original bacon which is smoked with applewood.  It is so smoky you could forego cooking the peppers on the grill and still get that distinct flavor that makes grilled bacon jalapeños so good. I highly recommend this sandwich and I fully endorse Nueske’s. They didn’t pay me to say that they have some of the most amazing bacon in world.  They probably don’t care that I think that, but it is true. You should try it. Thank me later. EO

Banana Butterscotch Scones

In Baking, Uncategorized on April 4, 2011 at 4:01 pm

These are in one word – delightful.  Butterscotch is not my favorite, but the banana compliments the flavor so well.  They are light, tender and not overly sweet – one reason I tend to avoid butterscotch, it can be so overwhelming.  But, not here.  These are great for breakfast, dessert or tea time.  P.S. the smell of these baking would sell houses – just sayin’!

Banana Butterscotch Scones

recipe complements of Alice’s Tea Cup
  • 3 cups all-purpose flour
  • 1/3 cup sugar
  • 1/2 tsp baking soda
  • 2 1/2 tsps baking powder
  • 3/4 tsp kosher salt
  • 1 1/2 sticks (3/4 cup) unsalted butter, cut into 1/2-inch pieces
  • 2 bananas, sliced
  • 1/2 cup butterscotch chips
  • 1 1/4 cups buttermilk
  • 1 tsp pure vanilla extract
  • 1/4 cup heavy cream (for brushing)
  • 1/4 cup sugar (for sprinkling)

Directions: Preheat the oven to 425 degrees. In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, and salt.  With clean hands, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs.  Add the banana slices and butterscotch chips and combine well, so they are evenly distributed throughout the dry mixture.

Make a well in the center of the dry ingredients, and pour the buttermilk and vanilla into the well.  Combine the ingredients until all the dry ingredients are wet, but do not knead! Turn the mixture onto a floured surface and gather the dough together.  Gently pat the dough to make a disk about 1 1/2 inches thick. Using a 3- or 3 1/2 inch biscuit cutter, cut out as many scones as you can and lay them on a nonstick baking sheet. (I used my scone pan… what can I say I love triangular scones and well it is easy!) Gather the remaining dough together lightly to cut more scones – just don’t knead the dough too much. p.s. this dough is SUPER sticky.

Brush the top of each scone liberally with heavy cream and then sprinkle with sugar. Next time I am using sugar in the raw – it’s one of my favorite scones toppings! Bake the scones for about 12 minutes, or until lightly browned.

Enjoy the bliss!

These are a few of my favorite things…

In Cooking, Uncategorized on March 23, 2011 at 6:06 pm

Avocado Toast

So simple.
Grilled Butter Toast.
Toast hot from the toaster works too.
Avocado.
Salt & Pepper to taste.
… sometime I smear my toast with a wedge of laughing cow cheese first. Divine.

Fancy Grilled Cheese

is a grilled cheese sandwich made on Texas Toast.
brushed with bacon grease and slathered in butter.
Toasted on a hot griddle,
with pepper-jack cheese x2.
avocado.
bacon.
and fresh cilantro.
Salt & Pepper to taste.

Avocados are nature’s butter. They are delicious for every meal, even dessert and snack time too. I’m obsessed and hope you enjoy these soon!

Bouchon Bakery’s Nutter Butter

In Baking, Uncategorized on January 23, 2011 at 6:38 pm

Okay there is nothing healthy about this recipe.  NOTHING. Well I guess the fact that it is loaded with peanut butter protein, but I am pretty sure the 5 sticks of butter totally outweighs those benefits.  But MAN, are they worth every single calorie.  Trust me, I am not a peanut butter fan and I thought these cookies were intensely delicious.  I think their similarity to the store-bought cookie takes you to a special place.  You get that comfort of eating an old classic cookie with that amazing homemade goodness.  (Keller seems to have a thing for recreating the classics, as he also has a Oreo recipe.)  Alas, enough about how I love them here is the recipe so you can try them:

Nutter Butters from Thomas Keller’s Bouchon Bakery

For the cookie dough:

2 cups all-purpose flour
2 teaspoons baking powder
4 teaspoons baking soda
1 pound (4 sticks) butter, at room temperature
2/3 cup creamy peanut butter
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 large eggs
1.5 teaspoons vanilla extract
1/3 cup coarsely chopped peanuts
2.5 cups quick-cooking oats

For the filling:
1/4 pound (1 stick) butter, at room temperature
1/2 cup creamy peanut butter
1- 2/3 cups confectioners’ sugar

For cookie dough:
Preheat oven to 350 degrees.  In a bowl, mix together the flour, baking powder and baking soda; set aside.  Using a mixer with a paddle attachment, cream together the butter and peanut butter.  Add sugars and beat at medium speed for 4 minutes, scraping down bowl twice.

At low-speed, add eggs and vanilla.  Add flour mixture and beat at low-speed until well mixed, frequently scraping down bowl.  Add peanuts and oats (I only had 2 cups of oats, but the recipe still worked fine…), and mix well.  Using a scoop 2 inches in diameter, place balls of dough on parchment lined baking sheets at least three inches apart.  Bake until cookies have spread and turned very light golden brown, about 10 minutes.  Remove from oven and set aside to cool and firm up, 5 to 10 minutes, before lifting them off with a spatula.  Transfer to a rack to cool completely before filling.

For filling: using an electric mixer, cream together the butter, peanut butter and confectioners’ sugar until very smooth.

To assemble cookies, spread a thin layer on underside of a cookie. Sandwich with another cookie.  Repeat. Makes:  20 large cookies. (I actually ran out of icing before I ran out of cookies, but the cookies are also good on their own.)

Hope you too bake your own peanut butter heaven!  P.S. in case you need more of a reason than the delicious awesomeness…. January 24th is National Peanut Butter Day.

Weekly Boozer: Butter Rum Coffee

In Uncategorized, Weekly Boozer on December 25, 2010 at 5:38 am

Because the weather outside is frightful (well cold… but the song says otherwise), because it’s Christmas Eve and I have spent the last several hours juggling family affairs, because I love coffee, and finally because amaretto makes everything better.

Butter Rum Coffee Recipe:

a cup of good quality coffee (by cup I mean fill your mug not exactly 1 cup 😉 )
1 small pat of butter
1 ounce of amaretto (used Disaronno), room temperature
1 ounce of dark rum (used Appleton Estate), room temperature
Whipped cream (flavored with a dash of almond extract)

Directions:

Drop pat of butter into a glass mug (or mug of your choosing); Pour hot coffee over the butter.  Add the rum and the amaretto; Stir.  Top with the freshly whipped and flavored cream; Enjoy!

Merry Christmas to all, and to all a good night 🙂