BOURBON BANANA PUDDING WITH GLAZED PECANS
Make your own Ghee
I have been making my own Ghee for a while now and believe me when I say it is truly easy. It is a staple in my kitchen, not to mention all the health benefits it provides! I use ghee for searing meats, sautéing veggies, cooking eggs or adding to sweeter recipes. Delicious!
Simply put, ghee is clarified butter, also known as butter oil or drawn butter. It is the pre golden yellow butter oil that remains when the milk solids and water have been removed. It is rich in fat soluble vitamins like A, D, and K2. I strongly recommend using organic butter from pastured (grass-fed) animals.
Brands of Organic butter from pastured (grass-fed) animals I use and recommend are:
- 1 pound of organic, pasture butter (2 bricks)
- cheese cloth or thin fabric for straining
- glass container
Store the ghee in the glass container at room temperature for up to six months or in the refrigerator for up to one year.
Don’t Like Fish? I bet you’ll love these Salmon Cakes
by STEPHANIE @ KEEPER OF THE HOME on APRIL 26, 12
Chicken Enchiladas Suizas
- 2 skin-on, bone-in chicken breasts (about 2 pounds)
- 2 cups low-sodium chicken broth
- 2 cloves garlic
- 2 bay leaves
- 3 to 5 sprigs fresh cilantro, plus more for topping (optional)
- Kosher salt
- 2 pounds plum tomatoes
- 1 or 2 serrano chile peppers, stemmed
- 2 tablespoons vegetable oil, plus 1/2 cup for frying
- 1 large white onion; 2/3 diced, 1/3 sliced into rings
- 1/2 cup Mexican crema or sour cream, plus more for topping (optional)
- 12 corn tortillas, preferably white
- 3/4 cup crumbled queso fresco
Put the chicken in a medium pot with 3 cups water, the broth, garlic, bay leaves and cilantro; season with salt. Cover and bring to a boil over medium-high heat. Reduce the heat to medium low and gently simmer, turning the chicken as needed, until cooked through, about 30 minutes. Transfer the chicken to a plate to cool. Discard the bay leaves and cilantroand reserve the broth and garlic.
Meanwhile, preheat the broiler. Put the tomatoes and chiles on a foil-lined baking sheet and broil, turning, until charred, about 12 minutes. Wrap in the foil to catch any juices, then cool slightly. Peel the chiles and transfer to a blender with the tomatoes and collected juices. Remove the garlic from the broth, add to the blender and puree until smooth.
Heat 2 tablespoons vegetable oil in a pot over medium heat. Add the diced onion and cook, stirring, until golden, about 3 minutes. Increase the heat to medium high and stir in the tomato-chile puree and 1/2 teaspoon salt. Cook, stirring, until the sauce is thick, about 15 minutes. Stir in 3 cups of the reserved broth and bring to a simmer. Partially cover and cook about 20 minutes. Add 1 teaspoon salt; keep thesauce warm.
Preheat the oven to 375 degrees F. Spread 1 cup of the tomato-chile sauce in a 9-by-13-inch baking dish. Heat 1/2 cup vegetable oil in a skillet over medium-high heat. Fry a tortilla until puffed, about 15 seconds per side, turning with tongs. Quickly spoon 2 tablespoons chicken onto the tortilla, roll it up and put seam-side down in the baking dish. Fry and fill the remaining tortillas, arranging them side by side in the dish.
Pour 2 cups of the tomato-chile sauce over the enchiladas and top with the queso fresco. Bake until warmed through, about 20 minutes. Drain the sliced onion and scatter over the enchiladas. Divide among plates and top with more cilantro, sauce and crema, if desired.
Photograph by Con Poulos
Eggs Benedict With Easy Orange Hollandaise
This traditional breakfast of poached eggs and Canadian bacon on English muffins gets a makeover with orange-flavored mock-hollandaise sauce. http://www.recipe.com/eggs-benedict-with-easy-orange-hollandaise/
Orange Cream Mimosa on the Food Network Great for Mother’s Day!
Chocolate Waffles on the Food Network. Great for Mother’s Day!
Tequila, Mexican Cream and Chipotle Shrimp. by Patricia Jinich – Pati’s Mexican Table
Molletes Serves 4-6
4 small italian rolls or baguettes 2 cups refried beans 2 cups mexican cheese like Oaxaca, although cheeses like Mozzarella or Monterrey jack would do nicely, grated Mexican style salsa or fresh Pico de Gallo salsa
Preparation Preheat the oven to 350 degrees.
Slice rolls in half. Spread each piece with some of the refried beans and add 3 to 4 tablespoons of grated cheese on top. Arrange rolls/Molletes on a baking sheet. You can add bacon or chorizo atop the cheese and bake for 6-10 minutes or until bread is crusty around the edges and the cheese is bubbly and melted.
Serve with fresh Pico de Gallo salsa, cream and/or guacamole.
Broccoli and Goat Cheese Souffle