Goat Cheese and Chicken Chile Relleno

Goat Cheese and Chicken Chile Rellenos

2 Cooked Chicken Breast Season with Fajita seasoning diced fine
4 Pablano Peppers Roasted
4 oz Goat Cheese
½ Bunch of cilantro chopped fine.
Salt and pepper to taste
5 tsp Corn starch
6 egg whites
Oil Enough to shallow fry your chiles
Position a rack on the upper most shelf of the broiler element and preheat. Put the chiles on a foil-lined broiler pan and broil, turning occasionally with tongs, until the skin is charred, about 10 minutes. Transfer the chiles to a bowl, cover, and cool for 10 minutes.
Carefully rub the charred skin off the chiles. Using a small knife, make a lengthwise slit along the side of each chile to form a pocket. Carefully cut out and discard the seeds.
Mix goat cheese ,cilantro and chicken in a small bowl.. Slip the cheese mixture into the pocket of each chile so they're 2/3 full. "Sew" each chile shut with a wooden skewer or long toothpick. (The skewers should be longer than the chiles, so they can be easily pulled out after frying.)Position a rack on the upper most shelf of the broiler element and preheat. Put the chiles on a foil-lined broiler pan and broil, turning occasionally with tongs, until the skin is charred, about 10 minutes. Transfer the chiles to a bowl, cover, and cool for 10 minutes.
* Preheat oil in skillet to 350 degrees*
Whisk egg yolk until they become white and to foamy. dredge chiles in corn starch and coat chiles with egg frothy egg whites. Fry each chile until golden brown. Drain excess oil . Serve with you favorite sauce of additional cheese

Lisa's Go to Salsa

1 Jalapeno ( Blackened over the stove top burner
1 28 oz Can of Diced Tomatoes
3 cloves of garlic
1 TSP Salt
1/2 Bunch of cilantro


Blacken jalapeno over stove top burner then set a side. In a food processor place garlic and salt pulse machine. Cut top off of jalapeno and drop into processor. Pulse again. Then add cilantro and can tomatoe pulse until you get the consistancy you wish. Serve

Cheesy Southwest Grit Cakes
2 15.5 oz. cans of White Homny
6 oz.. queso fresco cheese ( crumbled)
1/4 Red onion diced
2 clove of garlic minced
1 Jalapeno or Serrano Pepper minced
½ bunch of cilantro finely chopped
2Tsp unsalted butter
½ C of heavy cream
2 Tsp Oil
salt to taste
In a deep skillet add butter. Add garlic,red onion and pepper. Saute for about 2 minutes. Add hominy and incorporate with the pepper,garlic and onion. Saute for 3 minutes. Transfer this mixture to food processor. Mix in processor until smooth. Add mixture back to the skillet. Add heavy cream , cheese and cilantro. Salt to taste. Make sure all ingredients are well incorporated. Remove from heat and transfer to a baking sheet or hotel pan. Allow grits to cool to room temperature. Refrigerate at least an hour. When the grits have solidified remove from refrigerator and cut into square. ( any shape you want.)
Heat a cast iron skillet add 1Tsp of oil. Sear each piece until golden brown on each side.

Monte Cristo Quesadilla's

Monte Cristo Quesadilla's
2 Tortillas
3 slices Deli style turkey
3 slices Deli style Ham
12 slices of Swiss cheese
2 Tsp Chipolte Mustard
2 eggs
1 Tsp milk
2 tsp chili powder
3 Tsp Jalapeno Jelly ( store bought is fine)
Butter
Spread chipolte mustard over both tortillas. Add four slices of cheese to one of the tortillas. Then add turkey, add another layer of Swiss cheese. Then add ham, then swiss and top with the other tortilla.
In a shallow bowl add eggs,milk and chile power ,whisk to combine.. Heat a cast iron skillet add butter. Dunk quesadilla into the egg mixture,then place on heated skillet cook until crisp.
Serve with Jalapeno jelly.

Greek Salad

Greek Salad
　
8 leaves romaine lettuce, torn into bite-size pieces 1 cucumber, peeled, seeded, and sliced 1 tomato, chopped 1/2 cup sliced red onion 2 ounces crumbled reduced-fat feta cheese 2 tablespoons canola oil 1 tablespoons Raspberry Blush Vinegar 1 teaspoon Dijon mustard 1/2 teaspoon soy sauceInstructions:Combine the lettuce, cucumber, tomato, onion, and cheese in a large bowl. Whisk together the oil, vinegar, mustard, and soy sauce in a small bowl. Pour over the lettuce mixture and toss until coated.

I was pleasantly surprize how little time it took to ice 98 cup cakes.. I guess it helps having the right tools for the job.

Pablano Cream Sauce

Pablano Cream Sauce

1 Pablano pepper (roasted,seeded stem and skin removed)
1C quart of Heavy cream
Salt to taste
1 clove of garlic minced
1tsp unsalted butter
In a food processor puree the pepper. Set a side.
Melt butter in sauce pan. Add garlic and pepper puree. Add heavy cream and allow mixture to reduce. Add salt to taste.

Tasty side dish

Queso Fresco Au gratin
4 russet potatoes thinly sliced
1/2c. Heavy cream
1c. queso fresco cheese crumbled
salt
pepper
garlic powder
Preheat oven to 350 degrees
In a 9x9 glass baking dish layer enough potato slices to cover the bottom of the baking dish. Season with a pinch of salt,garlic and pepper. Pour a third of the heavy cream over the layer and add a third of the cheese. Repeat this step two more times.
Bake for 45 minutes to an hour or until the potatoes become soft and the top is golden brown.

Cupcakes and Strawbwerries

This morning I baked 98 cupcakes.... thats alot of cupcakes. Here is a tip for super moist cakes and cupcakes make a simple syrup after they cool. I freeze mine before I ice them it makes it

easier to ice.

Then we dipped strawberries. They came out pretty good.. practise makes perfect..

Easy Shrimp Cocktail

Stove Top Shrimp Cocktail
1 lb Small cooked salad shrimp
1 small bottle of Hot Ketchup
8 to 10 sweet pickle slices chopped fine
3 stalks of celery chopped fine
1 tsp dry mustard
3 Hearty dashes of Worcester sauce
1 Dash of Tabasco sauce
Lawerys Season salt to taste
Combine ketchup, pickles celery,mustard, Worcester sauce and Tabasco in a sauce pan. Heat of medium heat until the mixture starts to simmer. Season taste with Lawry's seasoning salt. Let the mixture cool then add cooked shrimp. Mix well and refrigerate for at least an hour before serving
Tip: For a great presentation I will use some jumbo shrimp that have been boiled in old bay. I generally will use a Martini glass.

pan seared pork with white wine garlic and capers

Lunch

This is a balsamic grilled chicken salad. I marinade the chicken overnight in a combination of olive oil ,raspberry balsamic , a touch of soy and a splash of Dijon mustard. I Grilled the chicken with some sweet onions and added this to some mixed greens and tomatoes.

Corn and Crawfish Soup
1 med. onion, chopped and saute in 1/2 stick of butter till onion clear
add next five ingredients:
2 lbs. boiled crawfish tails, peeled *
3 cans cream of potato soup
3 cans milk or cream
2 cans creamed corn
2 cans corn
1 lb velvetta cheese
Tony Cachere to taste
cut up cheese into chunks and add stir constantly on low heat to prevent cheese burning. once melted turn off heat.
* if you buy packages of peeled crawfish tails from store, add a little crawfish boil to taste to soup
You can replace the crawfish with shrimp lobster... just about any seafood.