The kitchen diary of Melissa Caress
Ingredients:
1 English cucumber, sliced
2 medium tomatoes, diced
1 avocado, diced
3 Tbsp extra-virgin olive oil
1 Tbsp lemon or lime juice
1 pkg Italian seasoning dressing mix
Method:
In a medium bowl, add chopped cucumber, tomato, and avocado.
In a small container with a tight-fitting lid or jar, combine oil, lime juice and dressing mix. Shake vigorously.
Pour dressing over salad; lightly toss.
Ingredients:
1/3 c. (3 ounces) cream cheese
1/4 c. green salsa
1 Tbsp fresh lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp granulated garlic
3 Tbsp chopped cilantro
2 Tbsp chopped green onions
2 cups cooked, shredded chicken
1 cup grated pepper jack cheese
6-inch corn or flour tortillas
Non stick cooking spray
2 Tbsp vegetable oil (optional)
Kosher salt
Method:
Heat oven to 425 degrees. Line a baking sheet with aluminum foil and spray it lightly with cooking spray.
Heat cream cheese in the microwave 20-30 seconds, so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, and granulated garlic. Stir to combine and then add cilantro, green onions, chicken, and pepper jack cheese.
Wrap 3 to 4 tortillas at a time in damp paper towels and microwave 20-30 seconds so they are soft and pliable. If you find your tortillas are cracking when rolled, use damper towels and increase the microwave time.
Place 2-3 tablespoons of the chicken mixture on the lower third of each tortilla, keeping it about half an inch from the edges, and then roll up.
Place seam-side down on the baking sheet in a single layer. Spray the tops lightly with cooking spray or brush with vegetable oil. Sprinkle with a pinch of kosher salt on top. Place pan in the oven and bake 15-20 minutes or until crisp and the ends get golden brown. Cool approx 5 minutes. Serve with sour cream, guacamole, salsa or pico de gallo.
Makes approx 16.
For the roast:
1 tsp salt
1/2 tsp freshly ground black pepper
–OR–
3 garlic cloves, minced
1 Tbsp. kosher salt
2 tsp. coarsely ground black pepper
1 tsp. dried or 2 tsp. chopped fresh thyme or rosemary
1.5 – 2.5 pounds beef tri-tip, fat trimmed to 1/4 in.
If using salt and pepper, generously rub them all over the meat. If using garlic rub, first crush or mix well the garlic and salt together, mix in pepper and herb and then generously rub all over meat. In both cases, bring roast to room temperature for an hour before cooking.
Preheat oven to 450 degrees. Place tri-tip, fat-side up, on rack in shallow roasting pan. Roast for 20 minutes, then begin checking internal temperature with thermometer. Remove roast at 115 to 120 degrees for rare, 125 to 130 degrees for medium-rare. Transfer meat to carving board or platter, cover with foil and let rest 10 to 15 minutes before carving so residual heat completes cooking and the juices stabilize.
For the pan sauce (optional) and to serve:
1/2 cup beef or chicken stock
1/4 c. red wine
1/2 tsp. dried or 1 tsp. chopped fresh thyme, rosemary or herb of choice
1 Tbsp. Dijon mustard
Salt and freshly ground black pepper
While roast is resting, pour off fat from roasting pan, place pan over two burners on stove top and add stock, wine and herb. Bring to boil, deglazing the pan. Reduce sauce almost to consistency of syrup. Whisk in mustard and season to taste with salt and pepper.
Ingredients:
6 Large Yellow Yukon Gold peeled potatoes
5 whole eggs
1 Pint heavy whipping cream
2 cups Gruyère cheese
1 tsp. salt
1 tsp. garlic powder
Method:
1. Mix eggs, heavy cream, salt and garlic powder until well mixed.
2. Slice potatoes very thinly in a food processor and mix well with egg mixture.
3. Spray a large baking dish with pan release and layer potatoes in pan and pat down.
4. Pour egg mixture over potatoes and sprinkle cheese evenly over the top of the potatoes.
5. Bake at 325 degrees for 20 minutes then turn 1/4 turn and bake an additional 10 minutes.
6. Increase temperature to 375 degrees and bake for an additional 10-15 minutes or until golden.
3 lbs. Flank Steak
1/3 c. White Wine Vinegar
3/4 c. Olive Oil
1.5 T. Rosemary
3 Garlic Cloves
2 tsp. salt
1 tsp. pepper
Method:
Pierce with fork. Marinade 6 hours – 1 day.
Grill 12 minutes.
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.