West USA REalty Fun page
1 loaf of french bread (just tear this up in small pieces and use any crumbs on the bottom layer to prevent cheese from sticking to pan)
1/2 - 3/4 cups of Grated mild cheddar cheese (or your favorite)
Ham cut in cubes (Ive used left over ham from Christmas,or honey ham sandwich slices, or even sliced ham)
1 package sliced mushrooms
2 green onions chopped.
1 small can diced Ortega Chile's (optional)
place 1/2 of bread (as directed above small pieces and crumbs on bottom) of 13x9" baking dish.
add ham cubes, green onion, mushrooms, Chiles, then add cheese on top ' then top with remaining bread crumbs and if you like more cheese
cover with foil and bake 350 degrees until cheese is melted (about 15 min) then uncover and watch closely remove when cheese is slightly toasty and delicious.
first select between Long Green Chile or Pasilla
pick the straightest chiles you can find.
Easier to fry than the curved ones. I now Prefer Pasilla but both work well.
Chiles (one to two per person)
Cheese - Monterey or Jack your preference
eggs about 2-3 will work well (more if you make more than 6 chiles)
cooked chicken (boil chicken ahead of time)
I add salt and spices like garlic and onion to flavor chicken well.
Use your favorite.
salt and pepper
First roast the chiles either on a griddle, in the broiler, or right over the fire, (roast evenly).
it's ok if peels blacken since chile's will be peeled anyway. Place chiles in a bowl
then sprinkle hot chiles with cold water and place cover on bowl to steam
(facilitates peeling). let sit 3-5 minutes.peel chiles carefully.
put a slit on one side of chile just large enough to stuff the cheese and chicken in.
Being careful not to slit the opposite side of the chile. (you want only 1 small slit).
1 Beef Roast 3-5 lbs
1 Can Cola, or Root Beer, or Dr Pepper ( Use one can - try each flavor for different flavored roast)
1 package onion soup mix
1 bottle chili sauce
1. Place all ingredients in crock-pot and cook for 7-10 hours depending on size of roast.
2. The meat will flake apart when done. Serve over mashed potatoes.
Garlic Green Beans Ingredients: Directions:
2 cans regular green beans, drained 1. Heat green beans in saucepan with onions, garlic powder and butter.
1 teaspoon garlic powder as you can see in the picture I ran out of green onion (I like it best) but used regular onion instead
1 diced green onion (what I had on hand) and it was still delicious
2 Tablespoons butter
This time I did not have a griddle at my mountain home (so I improvised) I used a cookie sheet and put them in the broiler flipping every 5-8 minutes.. Once they are roasted all the way around (skins turn black or separate from chile) to peel them easily. put them in a tupperware container with a lid. Sprinkle some water over the chiles while still very hot (be generous) but don't flood. then cover and let stand for about 5 minutes they will peel so easily.
Next stuff your chiles with chicken and cheeses. then dust the outside in flour and set prepared chiles to the side so they will all be ready to Fry.
Next beat 2 egg whites until firm (you want to get them as firm as you can get them) a couple drops of water in the eggs whites will help them stiffen. Next add yolks to egg mixture and keep beating add 1 teaspoon flour ( a little heaped), salt and pepper to taste to the eggs and keep beating to mix all well not too much just to mix, otherwise eggs will start to thin out.
add oil into a a frying pan (cast iron works best) you want to add enough oil so that chiles are 1/2 covered. Heat oil to hot (not smoking) test by dropping a small piece of beaten egg. it should start to expand quickly if so put one prepared chile in oil and immediatly start basting the top with your cooking spatula (but be careful not to splatter yourself oil is hot) once you see bottom of Chile (egg) is golden flip it over. The top part should be partially cooked because you've been basting it. cook until golden. Then add next prepared chile (there should be just enough egg for 4) continue until all 4 are done.
The Rice is awesome, I used the ancient italian rice (Farro Peralto) just follow package directions, I cooked my own beans and re-fried them but you can use a can of re-fried Beans if you like.
These are delicious, yes a bit of work but sooooo worth it. Enjoy!.
3/4 cup Old El Paso® Thick ‘n Chunky salsa
1/2 cup frozen chopped green bell pepper
3/4 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
1 box (4.6 oz) Old El Paso® taco shells (12 shells)
3/4 cup shredded Mexican cheese blend (3 oz)
3/4 cup shredded lettuce
1/4 cup Old El Paso® taco sauce
In non stick skillet heat salsa and bell pepper over medium-high heat, stirring frequently, until warm.
next Stir in shrimp. Cook 3 to 4 minutes, turning shrimp occasionally, until shrimp are pink.
Fill each taco shell with about 1/4 cup shrimp mixture. Top with cheese, lettuce and taco sauce.
serve immediately so that taco shells don't get soggy...
also try my Mango salsa recipe goes great with these tacos....DELICIOUS.
Links to my Winning Recipe:
In Spanish and English both at this link scroll down for English recipe.
You can also contact me email@example.com
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Preheat oven to 375°F. Spray 8x8-inch glass baking dish with cooking spray; set aside.
Combine Egg Beaters, milk, salt and pepper in large bowl. Add all remaining ingredients; toss to coat. Place mixture in dish.
Bake 50 minutes uncovered or until knife inserted in center comes out clean. Remove from oven; let stand 5 minutes.
French bread works best for this strata, but if it is unavailable, try using another firm white bread, dry bread or toasted bread. When a piece of French bread becomes too stale to eat fresh, wrap well and place in freezer to have available the next time you want to make this recipe.
Leo's Tomato & Basil Stratta
Pam cooking spray
1 carton (16oz) Egg Beaters
1/4 cup fat free milk
1/4 tspn salt
1/8 tspn ground black pepper
1 1/2 cups frozen hash brown potatoes shredded kind
1 can (14.5 oz) diced tomatoes with bazil, oregano and garlic.
1 can (8oz) sliced mushroom drained
1 cup shredded reduced fat cheddar cheese.
Preheat oven to 400°F. Coat a 2 1/2-quart baking dish with cooking spray.
Heat 1 tablespoon oil in a large saucepan over medium heat. Add diced onion and cook, stirring often, until softened and slightly translucent, about 4 minutes. Stir in mushrooms, onion powder, 1 teaspoon salt, thyme and pepper. Cook, stirring often, until the mushroom juices are almost evaporated, 3 to 5 minutes. Sprinkle 1/3 cup flour over the vegetables; stir to coat. Add milk and sherry and bring to a simmer, stirring often. Stir in green beans and return to a simmer. Cook, stirring, until heated through, about 1 minute. Stir in sour cream and buttermilk powder. Transfer to the prepared baking dish.
Whisk the remaining 1/3 cup flour, paprika, garlic powder and the remaining 1/4 teaspoon salt in a shallow dish. Add sliced onion; toss to coat. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the onion along with any remaining flour mixture and cook, turning once or twice, until golden and crispy, 4 to 5 minutes. Spread the onion topping over the casserole.
Bake the casserole until bubbling hot, about 15 minutes. Let cool for 5 minutes before serving.
4 Poblano chiles
cooked chicken shredded (about 1 cup I used one leg and drumstick)
3 cheeses, I used Longhorn, Mozzarella, and some Parmeazean (I shredded it myself from a chunk)
First you need to peel the chiles, I put them on a griddle on the stove and turn them until skins are roasted. (usually).
this is also a good time to remove seeds and veins if you want your chile's to be milder in flavor. (not so hot)
slice a piece of cheese just shorter than length of chile and not too wide so as to further split chile but just big enough to fill chile well. (1 piece of cheese and a nice shred of chicken per chile to be stuffed) stuff chile with slice of cheese and shred of chicken . stuff all chiles this way then set aside before continuing to next step.
You want to beat the egg whites to stiffen, once peaked then fold in yolks, salt and pepper and 1 tablespoon flour.
take stuffed chiles, and dip in egg mixture until coated well. Must be done quickly so that eggs do not fall completely. then "Carefully" place egg battered chile in hot cooking oil in heavy frying pan Take great care as chile could splatter the hot oil. ( I use thongs or a slotted metal spoon) Use cooking spoon
(un slotted) carefully to spoon oil over chile, as if to baste the chile in oil.
Egg will cook and turn golden, make sure all of egg is cooked and golden by using spoon to baste all areas of chile. ( this works well if one person fry's and baste's the chile and one person coats the next chile to be fried while coninuing to beat egg to keep fluffed.) You can baste fry 1 or more chile's at a time depending on your frying skill. Or just deep fry the whole bunch one by one, but this uses much more oil.
once egg is fully cooked and evenly golden gently lift chile out of oil and place on plate with napkins to suck up excess oil. this must be done carefully so that cheese doesn't pour out hot and melted. (cheese should be sealed inside of chile when egg is fully cooked and golden in color)place next chile in hot oil and repeat until all chiles have been cooked Serve with beans, rice, Chile verde, and some tortilla chips Be careful - cheese filling could be very hot and melted. ..... YUMMY!.
Start with 2 boxes of yellow cake (any brand)
1. Pour both boxes into a large bowl. Use instructions for 1 cake, and add ingredients to bowl (for example if the box says 1 egg then only add amount for 1 box don't add 1 egg per box just 1 egg total) mix cake well (will be a little thick)
2. Mix canned pumpkin according to recipe on can for Pumpkin pie filling (or you can use fresh pumpkin just cut into pieces boil and spoon out of shell after it's cooked) Pour pumpkin pie mix into 9 x 13 cake pan. make sure to stay about 1/2 the way up. Spoon cake mix on top of pie filling it's ok to leave gaps in dough just spoon it on top. Bake according to pumpkin pie instructions. Allow to set before serving... about 1/2 hour you can put in the refrigerator after that. (if it's cool enough) Delicious. I spread cream cheese mixed with a little powder sugar on top...
(like enchiladas but made with a tomato sauce instead of red chile sauce)
4-6 large tomatoes cut in 1/4's
8 Oz Queso Fresco Grated (or similar type of cheese)
1/3 cup finely chopped yellow onion
a Pinceh of Oregano, and Cumin, Garlic powder to taste and salt to taste
place your tomatoes in a large saucepan and add enough chicken broth to cover tomatoes and then allow to cook over medium heat until tomatoes are tender. Pour tomatoes and broth they cooked in. Into a blender and 1/4 of yellow onion into blender and puree.
pour sauce into a saucepan and heat well adding remaining spices. and salt. (not cilantro)
Add a cooking spoonful of olive oil to the sauce then heat your corn tortillas (like you normally but don't brown) Just until soften then dip into tomato sauce and place on a baking dish. fill with Queso and diced onion and cilantro. roll up and keep going placing one entomatada next to the other in the baking dish. Sprinkle more cheese and onion on top cover with foil and bake in the oven until cheese melts. Serve with spanish rice or Yellow rice and Beans.
One whole chicken cut up into pieces or a package of Chicken Legs or drumsticks
One cup of Long Grain Rice
one cup Cream of chicken soup or Cream of Mushroom soup
mixed vegetable of your choice
(broccoli, carrots, onions, Mushrooms, bell pepper, chopped cabbage really your choice.. etc)
(If you like you can substitute potatoes for the rice & still add vegetables)
3/4 cups Corn Flakes
Garlic Powder. salt and pepper to taste.
Add uncooked rice (or uncooked potatoes in pieces) to the bottom of a casserole dish. Add Vegetables on top of rice or potatoes.
place uncooked chicken on top of rice/potatoes and veggies.
open can of soup pour into a small bowl add liquid according to soup can using 1/2 water and 1/2 milk. or all milk and about 1/4 can of water. mix well so that soup and liquid mix. I sprinkle Garlic powder and Salt and Pepper into this mix, Then just pour this mixture over the top of the chicken leaving about 1/8 cup, mix with corn flakes then sprinkle cornflakes over the top and bake covered with foil in the oven @ 350 degrees for 45 minutes to an hour (until chicken is cooked and juices run clear) remove foil about the last 10 minutes. Delicious..
As you know I have totally developed a love for Stratta's and Frittata's I will post my 2 recent favorites for you.
My first is Overnight Banana French Toast
6 whole wheat hamburger buns-
(You can use just about any bread in fact I used day old-
1 package (8 ounces) reduced-fat cream cheese
3 medium bananas, sliced
4 cups fat-free milk
1/4 cup sugar (I like Brown Sugar on occassions too)
1/4 cup maple syrup
1/2 teaspoon ground cinnamon, ground nutmeg, ground
6-10 strips of Bacon (fully cooked and crumbled into pieces)
1/4 cup chopped Pecans (optional but delicious)
Cut buns into 1-in. cubes; place half in a 13-in. x 9-in. baking dish coated with cooking spray. Cut cream cheese into 3/4-in. cubes; place over buns. Top with bananas, bacon pieces and remaining bun cubes.
In a large bowl, beat eggs. Add milk, sugar, syrup and spices; mix well. Pour over bun mixture. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 8 servings.
This is my version of this delicious recipe. If you plan the night ahead, then wake up 1 hour before your guests, stick it in the oven then just enjoy your time... in 1 hour your kitchen will still be clean and you will be enjoying a Super easy breakfast. I added extra spices, Bacon and pecans to my recipe. You can also try already cooked sausage pieces... instead of bacon Truly Yummy too.
I cooked the bacon or sausage on the side originally.. But found it adds such flavor right in the dish, and it's one more step you can do ahead of time. In the morning just pull it out of the oven and serve.
Leo's Roasted Potato, Sweet potato & Onion
2 russet potatoes, cut into 1-inch cubes
2 sweet potatoes, cut into 1-inch cubes
1 small onion, diced into small pieces.
1 (1 ounce) package Onion soup mix. 1/3 cup olive oil
Preheat an oven to 450 degrees F (230 degrees C)
just dice fresh onions (small pieces) then add olive oil to frying pan and roast the onions until lightly brown, then pour this over russet and sweet potato cubes in a bowl
sprinkle onion soup mix, stirring to mix thoroughly. Spread out into a 9x13-inch baking dish.
Bake in the preheated oven until potatoes are tender and golden brown, stirring occasionally, about 40 minutes.