Easy Arroz con Pollo #Recipe from The Christmas Baby

Ingredients:

  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried cumin
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • One 3 1/2-to-4-pound chicken, cut into 8 serving pieces and skin removed
  • 3 tablespoons vegetable oil
  • 1 small yellow onion, finely diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 1/2 teaspoons salt
  • 1 1/2 cups long-grain rice
  • 2 cloves garlic, finely diced
  • 1 1/2 cups low-salt chicken stock
  • 1/2 cup tomato sauce

Directions:

1. Combine the salt, garlic powder, cumin, black pepper and cayenne in a plastic gallon bag. Shake until combined.

2. Place chicken in the spice bag. Shake, making sure the chicken is well coated.

3. Heat the oil in a large skillet over high heat. Brown chicken about 6 minutes each side. Remove the chicken to a plate.

4. Add the onions, green peppers, red peppers and 1/2 teaspoon salt to the skillet. Stir 7 minutes over medium heat until softened and fragrant. Add the rice and garlic. Cook 1 minute or until the rice begins to turn golden in color.

5. Combine the stock, tomato sauce and remaining teaspoon of salt in a bowl. Add 1 1/4 cups water and the stock mixture to the skillet. Rice should be completely covered in liquid. Fold the chicken into the rice, including plate juices.

6. Bring the rice to a boil. Reduce the heat to medium-low and cover. Cook about 35 minutes or until the chicken is cooked through and most of the liquid is absorbed. Skillet should remain covered for 10 minutes before serving. I like to cut chicken into smaller pieces and once again, reincorporate into the rice.

Enjoy!

For more behind-the-scenes recipes from The Christmas Baby, visit Pinterest.

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My Favorite Cookie #Recipe—Hershey’s Cinnamon Chip Cookies

Sweet mercy . . . cinnchipcookie1

Ingredients

  • 3/4 cup (1-1/2 sticks) butter or margarine, softened
  • 1 cup packed light brown sugar
  • 1/4 cup light corn syrup
  • 1 egg
  • 1-2/3 cups (10-oz. pkg.) HERSHEY’S Cinnamon Chips, divided (I order these online)
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 cup finely ground pecans or walnuts

Directionscinnchipcookie2

1. Beat butter and brown sugar in large bowl until fluffy. Add corn syrup and egg; mix well.

2. Place 1 cup cinnamon chips in microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Stir melted chips into butter mixture.

3. Stir together flour, baking soda and salt; add to cinnamon chips mixture, beating just until blended. Cover; refrigerate dough about 1 hour or until firm enough to handle.

4. Heat oven to 350°F. Shape dough into 1-inch balls; roll in nuts, lightly pressing nuts into dough. Place on ungreased cookie sheet.

5. Bake 8 to 10 minutes or until golden around edges. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 5 dozen cookies.

Enjoy.

#Recipe—Green Chile Stew—Under a Turquoise Sky

Green chile stew is a New Mexico classic.images2

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: Serves 8

Ingredients:

2 pounds of cubed pork

1 pint canned tomatoes

2 cups cubed potatoes

1 1/2 cups diced onion

1 TBSP minced garlic

2 cups roasted, peeled, chopped green chile

Preparation:

1. In a large stock pot or Dutch oven, boil 6 cups of water and meat until done.
2. Add the cubed potatoes and simmer about 30 minutes. Add the rest of the ingredients and simmer for 15-20 minutes. Add salt to taste.
3. Warm some tortillas to use as a “sop” bread while you eat your stew.images1
New Mexicans are particular about their chiles and will only buy fresh roasted chiles from the markets. If you must buy canned chile, try to procure Hatch’s Whole Green Chiles, available at Walmart and grocery stores especially in the Southwest. Enjoy.
For more recipes and behind-the-scene photos from Under a Turquoise Sky, visit http://www.pinterest.com/lisacoxcarter/under-a-turquoise-sky/.

Sopa Burger #Recipe—from Under a Turquoise Sky

index1Prep Time: 30 min.
Makes: 4 servings

Ingredients:

2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1/2 cup water

1/4 cup evaporated milk

1-1/2 teaspoons canola oil

Oil for frying

Filling:

1 pound ground beef

3/4 cup chopped onion

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon pepper

Sauce:

1 can condensed cream of chicken soup

1/2 cup chicken broth

1 can (4 ounces) chopped green chilies

1/2 teaspoon onion powder

2 cups shredded cheddar cheese

Directions:

  1. Combine the flour, salt, and baking powder in a large bowl. Stir in water, milk, and oil with a fork until a ball forms.
  2. On a lightly floured surface, knead dough for 2-3 minutes. Cover and let stand for 15 minutes. Divide into four portions; roll each into a 6-1/2″ circles.
  3. In a small frying pan or deep fryer, heat oil to 375°. Fry circles, one at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels.
  4. In a large skillet, cook beef and onion; drain. Stir in the salt, garlic powder and pepper. In a large saucepan, combine the soup, broth, chilies and onion powder; cook until heated through.
  5. Split one side of each sopapilla; fill with 1/2 cup of meat mixture. Top with cheese. Serve with heated sauce.

For more recipes and behind-the-scene photos from Under a Turquoise Sky, visit http://www.pinterest.com/lisacoxcarter/under-a-turquoise-sky/.

#Recipe—Huevos Rancheros—from Under a Turquoise Sky

There are many versions of huevos rancheros. Some people use cheese, beans or grilled chiles. The most authentic version must include eggs and salsa, served with corn tortillas.

Ingredients:index

4 eggs

1 cup fresh salsa

4 corn tortillas

oil

Preparation:

1. Pre-heat oven to 500 degrees. Coat the tortillas in oil and place on cookie sheet. Cook for 5-10 minutes until it achieves the desired crispness.
2. Heat the oil in a frying pan and cook each egg on one side until the whites are firm. Flip to cook the other side but remove while egg yolks are still runny. Place one egg on each tortilla.3. Heat salsa and pour about 1/4 cup over the top of each egg.Enjoy.

For more recipes and behind-the-scene photos of Under a Turquoise Sky, visit http://www.pinterest.com/lisacoxcarter/under-a-turquoise-sky/.

Chili-Chocolate Birthday Cake Southwest Style #Recipe

Beyond easy Chili-Chocolate Birthday Cake—Southwest Style—for Aaron’s birthday in Under a Turquoise Sky.

Super Easy—because remember this is Kailyn baking this!!!!images6

Ingredients:

  • 1 box Triple Chocolate Decadent Cake Mix
  • 2 tsp. ground cinnamon, separated
  • ¼ tsp. plus ⅛ tsp. cayenne pepper
  • 1 container cream cheese, vanilla, or chocolate frosting of choice
  • Pastry bag (optional)

Directions:

  1. Preheat oven to 350°F. Prepare cake mix as directed. You will have your cake batter in 1 bowl and filling in a second bowl.
  2. Add 1 tsp. of cinnamon and ¼ tsp. of cayenne pepper to cake batter and mix well.
  3. Spoon cake batter into greased and floured pans.
  4. Bake cake as directed and cool completely.
  5. Prepare frosting by adding 1 tsp. of cinnamon and ⅛ tsp. of cayenne pepper to each container of frosting that you use. Mix completely and frost cake. For a more decorative look, utilize a frosting bag.

Enjoy!

For more recipes and behind-the-scene photos, visit http://www.pinterest.com/lisacoxcarter/under-a-turquoise-sky/.

#Recipe—Tortilla Burger—Under a Turquoise Sky

images3Real popular with the Santa Fe crowd. You’ll need:

1 lb. ground beef
10” diameter flour tortillas
Green chiles
Pinto beans
Shredded cheddar cheese

Directions:

1. Cook beef patties on stove top or grill.

2. Place two tablespoons of pinto beans in the center of each tortilla and spread. Layer a tablespoon of chopped green chiles on top of the beans and sprinkle another layer of two tablespoons of grated cheddar cheese.

3. Top with the cooked burger and fold the tortilla around the burger. Carefully turn the wrapped burger over onto fold and place onto a cooking sheet. Spread a quarter cup of green chile  over the tortilla burger and sprinkle with two tablespoons of grated cheese. Place the cooking sheet in the oven and cook until the cheese melts (about two minutes).

And all you’ll need to ask your drooling family is—Would you like fries with this order?

For more recipes and behind-the-scene photos of Under a Turquoise Sky, visit http://www.pinterest.com/lisacoxcarter/under-a-turquoise-sky/.

Navajo Fry Bread #Recipe

frybread

Ingredients:

3 cups unbleached flour, sifted

1/2 cup dry powdered milk

1 Tbs. baking powder

1/2 tsp. salt

1/2 cup warm water or milk

Vegetable oil for deep frying

Directions:

1. Combine the first 5 ingredients in a large mixing bowl and knead until smooth and soft, but not sticky. Depending on the altitude and humidity, you may need to vary the liquid or the flour.  Don’t overwork the dough, or it will become tough and chewy.

2. Brush a tablespoon of oil over the dough and allow it to rest 20 minutes to 2 hours in a bowl covered with a damp cloth.  After the dough has rested, heat  about a 1/2 inch of oil in a deep frying pan until it reaches a low boil (375º). 

The traditional puffy texture is achieved by frying the bread quickly!  The hotter the oil, the less time it takes to cook. Test oil first.

3. Pinch egg-sized balls of dough and flatten them out into large, saucer-sized circles with no more than 1/4 inch thick. 

4. Fry circle one at a time.  Allow about 2 minutes cooking time per side before turning dough.  When golden brown, place on paper towels to finish draining.

Serve hot with honey, jelly, fine powdered sugar, cinnamon, agave, or fill with a breakfast omelet.

For more recipes and behind the scene photos of Beneath a Navajo Moon, visit http://www.pinterest.com/lisacoxcarter/beneath-a-navajo-moon/.

 

Let’s Go Hawaiian—Auntie Teah’s SPAM Breakfast Burrito Recipe

 Jumpstart your weekend with this delicious SPAM breakfast burrito—straight from Auntie Teah’s Big Island kitchen.

Ingredients

spam

1 Can of SPAM

1 Dozen Eggs

1Dozen Tortillas

Mayonnaise

Garlic Powder

Shredded Mozzarella Cheese

1 can pineapple chunks

Directions

Slice SPAM into long strips.
Fry slices in pan until crispy, set aside.
Using same skillet, scramble eggs. Spice to taste with garlic powder.
Warm tortillas in oven.
Spread mayo on tortilla.
Assemble SPAM, scrambled eggs, shredded cheese and pineapple chunks in tortilla.
Wrap and enjoy.
For more recipes and behind the scene photos of Aloha Rose, visit http://www.pinterest.com/quiltsoflove/aloha-rose-by-lisa-carter/.

Chicken and Wild Rice Soup Recipe from Carolina Reckoning

ricesoupFor brisk autumn days and chilly fall nights.

Makes 3 quarts.

¼ cup butter
2 Tbsp olive oil
2 cups onions
1 cup celery
1 Tbsp minced garlic
2 (8 oz) sliced Baby Bella mushrooms
6 Tbsp all-purpose flour
2 tsp garlic powder
1 tsp salt
1 tsp white pepper
½ tsp black pepper
2 quarts chicken broth
4 cups chopped cooked chicken
3 cups cooked wild rice
1 cup heavy whipping cream
2 Tbsp fresh thyme
2 Tbsp sherry
Garnish with thyme.

1. In Dutch oven, heat butter and olive oil till melted and blended.
2. Add onion and celery. Cook 5 minutes.
3. Add garlic. Cook 2 minutes.
4. Add mushrooms. Cook 10 minutes. Stir frequently.
5. Add garlic powder, flour, salt and peppers. Cook 2 minutes. Stir constantly.
6. Add chicken broth. Stir till achieve smooth texture.
7. Bring to simmer, then add chicken and wild rice. Cook 20 minutes.
8. Add cream and thyme. Simmer. Cook for 10 minutes.
9. Stir in sherry. Garnish with thyme.
10. Serve and enjoy.

For more recipes and behind the scene photos of Carolina Reckoning, visit http://www.pinterest.com/lisacoxcarter/carolina-reckoning/.