Saturday, September 27, 2008

Amazing Fish

The recipe for the crumbs below comes from our friends outfitting company (the pictures are from our weekend trip to their earthly piece of paradise.) The fish I used was Northern Pike (Jackfish), and it was the one that is shown here. The butter sauce is my own creation, since you all know how much I love diet food.

Amazing Fish

25 saltine crackers
1/8 c. cornstarch
1 c. flour
salt & pepper

Juice of 1 Lime
lemon juice
fresh parsley

Crush crackers with rolling pin, mix with cornstarch, flour & seasonings (can add lemon pepper if desired). Dredge fish in crumbs, fry in butter in pan. Pile fried fish on a pan, cover & keep warm. Add more butter to the pan, scraping the bottom and edges of the pan. Add juice from the lime, a tbsp or two of lemon juice, pepper and fresh parsley. Cook for a short time, then pour this all over the fish. Serve immediately.
My expert fisherman.

Thursday, September 25, 2008

Ice Capp's by Me

1 great blender

1-1 1/2 trays ice cubes

Nescafe Ice Java syrup

Ice cream


Leftover coffee

Simply put, using the above ingredients in moderation will create the ultimate iced cappuccino. Seriously. It has been said that these trump those sold by the leading chain in Canada. It is true, that in the middle of summer it's hard to find the perfect slushy cappuccino, due to the constant use at these particular restaurants.... when you make these at home, you can adjust it to absolute perfection.

Amounts? Depends how many you want! For 2 people with big cups, I start with one full tray of ice cubes. Then I add the leftover coffee (the more, the merrier, if you get my drift) (prob. no more than a cup) Next, blend a bit to break up the big chunks. Add 2 tbsp. of syrup, some ice cream and milk. Then, as I said, adjust accordingly upon sampling.

This is truly a bliss-drink. It is not to be gulped in a desperate hurry, lest you forget the magic of this stress-reliever and heat-buster. It is satisfying and delicious.

Dora and Diego Rolls (aka Chicken Enchiladas)

This is a terrific dish to bring for potluck. If there is not already a signature enchilada-maker already at your gathering... or even if there is!!
Today we renamed it for our guests, though with a whole teaspoon of chili powder, it was a little spicy for the little ones.
Chicken Enchiladas
1/2 c. creamcheese
1/2 c. sour cream
3/4 c. salsa
1 tsp. chili powder
1/2 tsp. salt
3 cups diced, cooked chicken
2 cups cheddar cheese, divided
1/3 c. chopped green onions
9 flour tortillas
In medium bowl, stir creamcheese, sour cream, salsa, chili powder and salt. Mix in half of the cheese, chicken and onions. Lay out tortillas on table or big counter and divide mixture between them. I spread about 1/3- 1/2 c. on the side, tuck in the sides and roll. Place seam side down in greased 9x13 dish. I fit 7 down the middle, and two squished down the sides. Sprinkle remaining cheese all over the top.
1/8 c. margarine
1/8 c. flour
2 c. milk (approx)
1 can green chiles
either 1/3 can cream of chicken soup, or a little chicken stock powder for flavoring.
Melt margarine, stir in flour, stir in milk to make a roux. Microwave until thickened, add green chilies with some of the liquid from the can, and the chicken flavoring of choice. Pour sauce all over enchiladas.
Bake at 350 for 20 minutes, if cooking right away. If refrigerated, bake at 325 for 1/2 hour.

Die Happy Brownies

Feeding one, or a crowd, can get mundane with the same repetoire of dishes.... and the dishes never quite get completely done before the next meal is expected.

I hope you'll find a great assortment of tasty treats and sumptuous meals to feed whoever comes to your table for company and conversation.

The first recipe is for the to-die-for brownies that my high school girls got at small group this week. I realize this doesn't mesh with the new title, but you can take it up with me only if you don't like the recipe. :P

Die Happy Brownies

1 c. margarine
3/4 c. cocoa
2 Tbsp. oil
2 c. sugar
2 tsp. vanilla
4 eggs
1 1/3 c. flour
1 tsp. baking powder
1/2 tsp. salt

Preheat oven to 350. Grease 9x13 pan. In large-ish pot, melt margarine, stir in cocoa and oil. Remove from heat, cool slightly. Blend in sugar and vanilla. Beat in eggs, one at a time.

Stir in remaining ingredients, spread in greased pan, bake at 350 for 20-25 minutes. When I see the brownies starting to rise in the middle, I pick up the pan (with pot holders) and bang it on the rack or the counter to let it fall. This keeps the brownies moist and chewy like you've never had. Mmmmmmmmmm. Cut into eight pieces to feed the men (with ice cream) or about 24-36 if you're serving ladies (who will just take a lot of tiny pieces to be not so obvious.