The kitchen diary of Melissa Caress
This recipe is courtesy the Cusick Family.
1 – 27 oz. can of whole green chilies (can also add 1 small can)
1 lb. monterey jack cheese – grated
1 lb. cheddar cheese – frated
6 eggs
4 c. milk
1 c. flour
2 tsp. salt
Slice chilies in half and de-seed. Cover bottom of greased 9×13 pan with chilies. Add cheese. Repeat two times. Mix eggs, milk, salt & blend in flour. Pour over chilies & cheese.
Bake at 350 degrees for 1 hour.
3 c. sweet potatoes (peeled & diced)
1/2 onion
-saute in large pan in 1 tbsp. oil until tender
-add water to prevent sticking
2 c. black beans
1 tsp. cumin
3/4 tsp. cinnamon
1/2 tsp. salt
-Add & cook until heated through
8 tortillas (flour)
1 1/2 c. cheddar cheese
Place in a greased 9×13 pan.
bake @ 350 degrees for 20-25 minutes
serve with sour cream, lime & cayenne
Ingredients:
Serves 12
1 avocado chopped
1 heaping T. of each (chopped):
Tomatoes, purple onion, cilantro, pomegranate seeds (if not in season use dried cranberries)
1 tsp. Jalapenos (use more if you want zest)
add kosher salt & lime juice to taste
For large groups triple or quadruple recipe
One rotisserie chicken (Costco)
Saute 1 lg. onion
One clove garlic
Add chicken & cook for a few minutes
Add 1 qt. tomatoes – drained & chopped
One can diced green chilies
3/4 c. chicken broth
salt/pepper
cook until liquid is almost gone
Place chicken mixture in the middle of tortilla, sprinkle with cheddar cheese, fold sides in and roll. Use toothpicks to hold.
Fry & top with sour cream, salsa, lettuce & avocado.
1 small bottle Kraft Zesty Italian dressing
1 T. chili powder
1 T. cumin
3 cloves garlic – minced
5 lbs chicken breast.
Cook all together in a crock pot for 4 hours, shred the meat & cook 1 additional hour.
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos
1/2 bunch of cilantro
1 clove garlic
juice of 1 lime
1 jalapeño (remove seeds) – may substitute with a few drops of green tabasco sauce.
Use a food processor to blend well. Refigerate.
It may even be great.
3 c. sugar
3 c. water
(make a simple syrup)
2 Tbsp. Citric acid
1 Tbsp. lemon extract
1/2 tsp. clear vanilla
makes 1 gallon.
For the Rice
salt
2 c. Arborio Rice
2 eggs – lightly beaten
2 Tbsp – unsalted butter
2 Tbsp Parmesan Reggiano cheese
1 egg
1 c. fine dried bread crumbs
1/2 lb. fresh mozzarella cheese
cut to the size and shape of large sugar cubes (about 24 pieces)
Olive Oil – preferably extra virgin (for deep frying)
Tomato Mix
1 1/2 oz. dried porcino
1 tbsp. olive oil
1/4 lb. ground lean beef
1 small yellow onion (finely chopped)
1 can (14 oz) tomato puree
salt
method:
1 – To make the tomato mixture, in a small bowl, combine the mushroom with warm water to cover and let stand for 15 minutes to rehydrate. Drain, squeeze out the excess liquid + chop finely. In a fry pan over medium heat, warm the olive oil. Add the beef, onion + mushroom and sauté until the meat is no longer red. About 10 minutes. Add the tomato puree + 1/2 tsp. salt to a boil, reduce the heat and simmer, uncovered, until reduced one third, about 20 minutes. Set aside to cool.
2 – Bring a large sauce pan of H2o to a rapid boil. Add 1 tbsp. salt + rice + cook, stirring occasionally, until the rice has soft + is still al dente (10-12 min). Drain the rice and spread out on a large platter to cool slightly. Add the tomato mixture, eggs, butter, parmesan and a pinch of salt. Using your hands, mix to combine. Let cool to room temperature.
3 – Whisk the egg in a small, shallow bowl. Pour the bread crumbs into a second shallow bowl. To form each croquette, scoop some rice + form it into the shape and size of an egg and then the bread crumbs, coating evenly. Place on a large plate. Cover the plate and refrigerate at least 1 hour or overnight.
4 – Preheat oven to 1500 + put an ovenproof platter in it. Pour olive oil to a depth of at least 2 in. in a heavy sauce pan or frying pan + heat to 350 degrees or a deep fry thermometer, or until a bit of rice dropped unto the hot oil sizzles immediately on contact. Working in batches, fry the croquettes, turn as needed until they form a crisp crust 5-7 minutes. Using a slotted spoon transport to paper towels to drain, then keep them in a warm oven. Serve while mozzarella is hot.
*Makes 24
1 split vanilla bean in a saucepan with 500ml milk. Whisk 10 egg yolks & 150 g caster sugar until pale. Pour milk into yolk mixture, whisking the whole time and then return to the saucepan and stir over low heat until the mixture coats the back of a spoon. Strain through a fine sieve into a bowl on ice bath. Allow to cool completely before mixing in 250 ml cream & praline. Pour into an ice cream maker and churn according to instructions. Freeze.
Praline – 50 ml h2o, 150 g. sugar, 75 g. blanched almonds – roasted slightly, 175 g. unsalted pistachios, light vegetable oil.
Bring water + sugar to boil without stirring, until it’s a golden caramel color. Add nuts, stirring gently to coat caramel. Then pour on an oiled baking tray or oiled marble slab, pressing down with a metal spoon to flatten. When cool, crack into pieces and process in a food processor until the mixture is slightly chunky powder (do NOT over process).