Wednesday, May 25, 2011

Cauliflower Fritters

Mmm, these were garlicy good!

1 head of cauliflower, cut up and cooked
2 cloves minced garlic
1 cup flour
2 eggs
1/2 cup parmesan (shredded would taste better, but the "shaker cheese" works, too.)
1/4 cup hot water
salt and pepper
olive oil

After the cauliflower is cooked, place in a large bowl. Break it up with a potato masher, into small pieces. Add the flour, garlic, eggs, cheese, salt and pepper to taste. Stir together. Add enough water so that the batter is a little thicker than pancake batter.

On medium heat, add 1 Tbl of oil to a skillet. Use a 1/4 cup measuring cup to scoop fritter batter. Place in the pan, and then squish flat with the bottom of the measuring cup. (I could get 4 in a pan at a time.) Cook until golden brown, flip and cook other side. Add a little more oil between each batch of fritters.

I had some extra cheese sauce in the fridge that I warmed up and poured on top, but they are good by themselves, too.

Monday, May 23, 2011

Zanzibar Chicken

You will need:
1 cup chopped onion
1 T olive oil
4 chicken breasts
1 t ginger
1 t cumin
1/2 t tumeric
1 can coconut milk
1/2 t garlic
6 oz tomato paste
1 T lemon juice
1/2 t salt

Saute the onion and oil until soft. Combine with all other ingredients and mix well. Pour over chicken and bake at 350 for 1 hour.

Creamy Chicken Enchiladas

You will need:

1 package tortillas

2 chicken breasts, cooked and shredded

2 T butter

1/2 onion minced

1 small can diced green chiles

4 oz cream cheese, softened in microwave

1 cup mozz cheese grated

1/2 cup half n half


Melt butter in a skillet and cook onions until soft. Transfer to a mixing bowl and add chicken, chiles, and cream cheese. Mix well. Place a large spoonful in each tortilla and wrap. Place in a greased baking pan. Pour half n half over the top, then sprinkle cheese. Bake at 375 for 20 min.


Friday, May 13, 2011

Ice cream cone cupcakes

Zachary requested these for his school party. They were super easy, and a huge hit with the kids. The cones lost their crunch, so I thought they didn't taste so great, but the kids didn't seem to care in the least.

Make a cake mix according to directions. Fill cones not even half full. (Mine in the picture are a tiny bit too full, several spilled over.) Place on a cookie sheet and bake at 350 for around 20 minutes, or until toothpick comes out clean. Cool. Frost and sprinkle. With this size cone it made 30.

Friday, May 6, 2011

Nana C's Mussel Brine

First, pick up some mussels on a Puget Sound beach. :) Or buy some at the store.
In a large wok, heat 1/4 c olive oil and lots of minced garlic. Add basil, oregano, lemon juice, white wine, and 2-3 T butter. Bring to a low boil and add mussels. As soon as mussels open they are ready to eat!!!

Peanut Chicken- slow cooker

You will need:
2 large chicken breasts, diced
1/2 cup smooth peanut butter
1 large red bell pepper, chopped
1 sweet onion, chopped
1 1/2 t cumin
1 t lime juice
3/4 cup chicken broth
1/4 low sodium soy sauce

Place chicken evenly in slow cooker.
Mix all other ingredients in a bowl. Peanut butter will be clumpy but that's OK.
cook on low for 6-8 hours. Stir well. Serve over jasmine rice.