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Showing posts with label Mexican food. Show all posts
Showing posts with label Mexican food. Show all posts

14 October 2010

Healthy Recipe: Fiesta Southwestern Cheesecake, Oven Baked French Toast

Check out a creative beautiful dish that is a lower calorie version of our favorite Mexican flavors.



From Denny:  Out local TV show (Baton Rouge, Louisiana) personality and chef is delighting her fans with yet more great tasting recipes in her latest cookbook.  She specializes in lots of flavor without packing on the pounds.  Clegg's recipes are  simple and user friendly too, aimed at women of all ages.  Of course, to give you a grin there are those whimsical illustrations along with the full-color photos.




New Book:  "Too Hot in the Kitchen: Secrets to Sizzle at Any Age" by Holly Clegg

(Save 28 percent by purchasing from Amazon Books)


Clegg's concept for this book was to make the book very visually pleasing so it would be eye-catching to give as a gift.  It's packed full of information and focused upon great recipes.  Clegg's books are always the kind of recipes that stimulate you to want to cook.  This book is 237-pages, featuring 200 recipes, 100 photographs and illustrations and also details  the nutritional and diabetic exchange information too.  There are also special icons to draw your attention to those recipes that are freezer friendly or vegetarian.

Some of what sets this cookbook apart from the rest is she gives advice as to which types of coffee will pair best with a particular recipe: medium-light, dark roasts or flavored coffees.  Like any good Louisiana cook she also offers up advice on spices, serving suggestions and cooking information.

And get this, Clegg has a chapter called “Diva Dermatology.”  Here she parks her  recipes for facials - which are made from everyday foods:  Avocado Carrot Cream Mask, Applelicious Wash and Margarita Salt Body Buffer.  Holly Clegg has always a reputation for being fun and this new book sure captures her essence for others to enjoy.

The majority of the new book, is for what Clegg  is most famous:  recipes "designed for busy women.… as they experience and embrace the many stages of life,” she says.

In the first chapter of the book, "Foods to Improve," she gives an overview of the best foods to include in your diet.  "Remember to eat with color," she advises, "using the colors of fruits and vegetables to ensure you will get a wide range of vitamins and minerals into your daily eating."

For the busy cook there is an amusing chapter called "Lovin' No Oven."  You guessed it.  These are recipes where you can skip turning on the oven and running up your utility bill or spend more time on a recipes.  There are yummy recipes like Tomato Bruschetta and Lemon Pie.

For the busiest among us, Clegg designed her "Quickies" chapter.  These recipes require just a few ingredients and are very easy to pull together:  Watermelon and Feta Salsa, Home-Style Chicken and Chocolate Fudgies.
Party recipes for groups: "Effortless Entertaining" is the chapter to visit.

For those empty nesters, the retired or young couples without children, Clegg has a chapter for recipes for just two servings: "Table For Two."  These recipe gems are simple and make-ahead for entertaining if you like.  There are high fiber, sweets, breakfast, snack foods and even ethnic-inspired:  Asian Slides With Pineapple Salsa to Garlic Fried Rice.


If you want to pay full retail for this book it can be ordered from her websites: Holly Clegg or The Healthy Cooking Blog - $24.95, plus tax and handling or call 1-800-884-6559.

Here’s a recipe from the book that would be welcome at tailgate or holiday parties.


Chillis


Fiesta Southwestern Cheesecake

From: “Holly Clegg’s trim & TERRIFIC Too Hot in the Kitchen: Secrets to Sizzle at Any Age — 200 Simple and Sexy Recipes”

Makes: 20-25 servings. Make ahead and freeze this savory Southwestern-style cheesecake for an appetizer taste sensation. If freezing, top with salsa when serving.

Ingredients:

1 cup toasted corn Chex cereal crumbs
1 tbl. butter, melted
1 tbl. olive oil
2 (8-oz.) pkgs. reduced-fat cream cheese
1/3 cup nonfat sour cream
1 egg
2 egg whites
1 tsp. minced garlic
1/2 tsp. chili powder
1/4 tsp. ground cumin
1 cup shredded reduced-fat sharp cheddar cheese
2 (4-oz.) cans chopped green chilies, drained
1 bunch green onions, chopped
1/2 cup chopped onion
2 cups salsa, divided

Directions:

Preheat oven to 350 degrees. Coat 9-inch springform pan with nonstick cooking spray.

In springform pan, mix together cereal crumbs, butter and oil, press into bottom of prepared pan.

In mixing bowl, mix together cream cheese, sour cream, egg and egg whites until creamy. Add garlic, chili powder and cumin, mixing well.

Fold in cheddar cheese, green chilies, green onions and onion. Carefully spread half mixture over crust, top with 1 cup salsa, and cover with remaining cream cheese mixture; do not mix.

Bake 50-60 minutes or until mixture is set. Remove from oven, let cool in pan 10 minutes. Run knife around inside edge to loosen; remove sides from pan. Cool to room temperature before refrigerating. When ready to serve, remove from refrigerator and top with remaining 1 cup salsa.

Spicy advice: For extra flavor and kick, use a flavored salsa such as roasted tomato or your favorite. I like to purchase fresh salsa from the grocery store. Also, you can add shrimp or crabmeat to cheesecake for a seafood southwestern version.

Nutritional analysis per serving: 96 calories, 58 percent calories from fat, 6 grams fat, 4 grams saturated fat, 26 milligrams cholesterol, 252 milligrams sodium, 6 grams carbohydrates, 1 gram dietary fiber, 2 grams sugar and 4 grams protein.



From Denny: This recipe from the cookbook too was a huge hit with a cook who wrote a review over at Amazon Books. She forgot to put up the nutritional information but raved about how easy it was to make and, most of all, how popular it was with the group who scarfed it down in no time.


One Dish Oven Baked French Toast

Makes: 10 servings

Ingredients:

1 large loaf French Bread, cut into 1-inch thick squares (whole wheat my be used)
1 (10 oz) jar seedless all natural blackberry fruit spread
1 (8 oz) package reduced-fat cream cheese
1/3 cup sugar
1/4 cup skim milk
2 eggs
4 egg whites
1/2 cup light brown sugar
2 cups fat-free half-and-half
1 tablespoon vanilla extract
1 teaspoon ground cinnamon

Directions:

Coat 13x9x2-inch baking pan with nonstick cooking spray

Place half of French bread squares in prepared baking pan. In microwave-safe dish, heat fruit spread until melted, stirring occasionally. Drizzle over bread.

In bowl, beat together cream cheese, 1/3 cup sugar and milk until smooth. Drop over bread mixture and cover with remaining French squares.

In large bow, whisk together eggs, egg whites, brown sugar, half-and-half, vanilla and cinnamon. Pour mixture evenly over bread. Gently press bread into liquid mixture, cover, and refrigerate as time permits, preferably overnight.

Preheat over 325 degrees. Bake, covered, 30-35 minutes. Uncover and bake 5-10 minutes more or until bread is golden.






New Book:  "Too Hot in the Kitchen: Secrets to Sizzle at Any Age" by Holly Clegg

(Save 28 percent by purchasing from Amazon Books)

*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

*** Come by for a visit and check out my other blogs:

The Social Poets - news, politics
The Soul Calendar - science, astronomy, psychology
Visual Insights - photos, art, music
Beautiful Illustrated Quotations - spiritual quotes, philosophy
Poems From A Spiritual Heart - poetry
The Healing Waters - health news
Dennys People Watching - people in the news
Dennys Food and Recipes
Dennys Funny Quotes - humor

23 April 2010

2 Crowd Pleasing Easy Casseroles: Mexican Lasagna, Turkey Tetrazzini

From Denny: Our local newspaper often runs some very easy recipes that are real crowd pleasers. They are great to have on hand for entertaining, gatherings for christenings, homecomings, reunions or funerals. Even though this is a big city people still rally together when there is a death in the family. When that happens neighbors always bring over a dish of food so the grieving family does not have the burden of cooking during a stressful time when friends and relatives gather.

Other times neighbors pull a dish out of their freezer, ready to go, when there is a new baby born or other special homecoming like a soldier returned from Iraq or Afghanistan. Around here in south Louisiana people love to cook and love to share their simple food with everyone. It's just tradition to give of your food!

Both of these recipes can be made ahead and then reheated, often tasting better as the flavors have a chance to sit and have a long conversation of mingling. :)

The Mexican version of lasagna will please all your beef eaters in the family. Ground beef is cooked along with green bell peppers and taco seasoning spices and diced Ro-tel tomatoes (jalapenos and tomatoes). Then this ground beef mixture gets layered up with a cream cheese and sour cream combination, then layers of lasagna noodles, yummy cheese and olives.

Now Turkey Tetrazzini is one of those comfort food casseroles you like to make for someone when they are recovering from a cold or the flu. You can also make it with chicken or include bits of ham.

This recipe comes from the local newspaper food writer, Carol Anne Blitzer. She adapted this recipe from Mrs. Lenton Sartain’s Chicken Tetrazzini recipe from local but nationally popular cookbook, “River Road Recipes.” She doubles the recipe so she can freeze one casserole to have ready to go.





Another version of Mexican lasagna by moacirpdsp @ flickr


Mexican Lasagna

From: Lynette Nolan, "This makes a big dish so I always make this for company. It’s one of those dishes everyone likes, and all you need to go with it is a vegetable and a big green salad."

Makes: 12-15 servings

Ingredients:

2 tbls. vegetable oil
1 small onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
2 lbs. lean ground meat
1 (10-oz.) can Ro-tel tomatoes and green chilies (original or mild)
2 tbls. chili powder
1 (1-oz.) pkg. taco seasoning mix
2 (8-ozs.) cans tomato sauce
8 ozs. lasagna noodles (either the precooked or the type you cook)
1 (8-oz.) container sour cream
1 (8-oz.) pkg. cream cheese, at room temperature
1 or 2 green onions, chopped
1 lb. Monterey Jack cheese
with jalapeƱo peppers (or plain, if desired), shredded
1 (2.25-oz.) can sliced black olives
1/4 cup sliced pimento-stuffed olives

Directions:

1. In skillet, heat oil and add onions, bell peppers, garlic and ground meat. Cook until meat is no longer pink and vegetables are beginning to soften. If any fat accumulates around edges, remove it with a spoon. Add Ro-tel tomatoes, chili powder, taco seasoning and tomato sauce. Continue simmering for 15-20 minutes, stirring occasionally.

2. Meanwhile preheat oven to 325 degrees and cook the noodles according to package directions. Some brands do not require cooking beforehand.

3. Blend sour cream and cream cheese together until smooth. Stir chopped green onions into cream cheese mixture and set aside.

4. Spray 9x13-inch baking dish or pan with nonstick coating. Layer bottom of dish with lasagna noodles. Spread half of the meat mixture over noodles. Add half of the sour cream/cream cheese mixture. The easiest way is to drop spoonfuls of the creamy mixture over surface and then spread. Sprinkle with half of the cheese.

5. Repeat layers but add olives before adding grated cheese: (noodles, meat, sour cream/cream cheese mixture, olives, then grated cheese). Cover with foil but tent it slightly so top will not stick to cheese.

6. Bake in preheated 325-degree oven for 1 hour or until bubbly and noodles are tender.








Another version of Turkey Tetrazzini by jasonlam @ flickr


Turkey Tetrazzini


From: Mrs. Lenton Sartain from “River Road Recipes” is adapted by Carol Anne Blitzer, food writer from 2theadvocate.


Fills 2 (9 x 11-inch) aluminum foil, deep-dish pans, each of which serves about 8.

Ingredients:

1 to 1-1/4 lbs. spaghetti
1 stick butter
1/3 cup all-purpose flour
1 qt. whole milk
1 tsp. dry mustard
1/2 tsp. black pepper
Juice of 1 lemon
Tony Chachere’s Original Creole Seasoning, to taste
4 to 5 cups chopped cooked turkey
1 (8-oz.) can mushroom stems and pieces, drained
1/2 to 1 lb. cheddar cheese, grated


Directions:

1. Cook the spaghetti according to package directions to the al dente stage.

2. In a large saucepan, melt the butter and blend in the flour. Slowly add the milk, stirring over low heat until mixture forms a medium white sauce. Add dry mustard, black pepper, lemon juice and Tony Chachere’s seasoning.

3. Mix in the turkey and the drained mushrooms.

4. Drain the spaghetti and add into the sauce mixture.

5. Divide into 2 casseroles. Top with cheese. At this point, Carol Anne Blitzer freezes the casserole(s) until needed. When ready to serve, thaw casserole in the refrigerator and reheat at 350 degrees until bubbly. Be careful to make a tent of a sheet of aluminum foil to place over the casserole as it bakes so that the cheese does not stick to the foil and the spaghetti doesn’t dry out.






*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

18 April 2010

Posts Roundup This Week at Dennys Blogs - 18 Apr 2010




From Denny: This Spring weather and the new warm breezes have me outside gardening. Read that as digging up weeds by the armful. :)

Have you ever noticed that the weeds never die during the winter? They always pop back up in early Spring when they know you will find it too cold to go out there and pull them out of the ground.

It's like weeds have some national coalition where they plot and scheme their special strategy each Spring just to get ahead of the gardener. They always grow at triple the rate of your regular shrubs, trees and plants.

Their exuberance is amusing - until it comes time to remove the pesky interlopers from the flower beds. Come to think of it, weeds are a lot like political parties - always a nuisance, always doing something somewhere they should not be doing it and laughing at you the entire time.

I did manage to find some time to write this week. Included here are also some of the previous week that proved to be quite popular that maybe you didn't get a chance to check out.

The new photo post of stellar Spring photos took four hours to research and another two hours to upload and link for the post. Photo posts remind me of a good meal: it can take an hour or more to make and only twenty minutes to devour. :)






The Social Poets:


Whats Happening in America This Week - Political Cartoons 17 Apr 2010

Pollen Storms poem - Libations Friday 9 April 2010 - I just got around to posting last week's poem this week. To keep your sense of humor during the pollen onslaught this season, read on... :)

Top 15 Bestsellers of What America is Reading: 15 Apr 2010


Funny Tax Quotes - Cheeky Quote Day 14 Apr 2010 - Laugh at funny tax quotes and tax cartoons, find out about the Fair Tax idea versus how we collect our taxes now and look at a news clip that breaks down how our tax dollars are used by the federal government.

* Rich bachelors should be heavily taxed. It is not fair that some men should be happier than others. - Oscar Wilde


Roundup of Late Night Comedy 13 Apr 2010

Funny Tax Man Cartoons

Weekly Posts Roundup at Dennys Blogs - 11 Apr 2010

The Social Poets listed: 100 Great Web Sites for Poetry Lovers - This was a happy find to be included on such a great list of company!







Dennys Global Politics:


Clinton Addresses Wingnuts, Wall Street Cries Foul, Radioactive Obama Nominee, Airplanes and Volcanos - News Headlines 16 Apr 2010

Icelands Volcano Stops Air Traffic, Poland Grieves, Utah Earthquake, Obama OKs Gay Hospital Visits, Healthy Chocolate - News Headlines 15 Apr 2010

Thinking Persons Funny Quotes 4 Tax Season

Both Obamas Charm the World, Vatican Squirms, Wall Street Howls Against Reform, Tibet Earthquake - News Headlines 14 Apr 2010

Worlds Nuke Security, Attacking Glenn Beck, Unsafe Meats, More Nuke Plants in America, Boy Scouts Penalized 4 Abuse - News Headlines 13 Apr 2010

Slapping Iran, Toyota Bobs and Weaves, NYC Terrorist Patrol, Pakistans Nukes in Peril, Supreme Court Choices - News Headlines 12 Apr 2010







Beautiful Illustrated Quotations and The Healing Waters:


What Spiritual Tests Develop Good Character And Our Talents? - with over 12,700 views the first day that sure was a happy surprise. Thank You!

Your Dreams: 5 Common Characteristics



Icelands Volcanic Ash: Hurting Us And Our Planet?

Take the Test: Whats Your Sex IQ?

Good News: American Soldier Cheers Others with Magic

How to Survive Allergy and Pollen Season







Humor Blogs:


Those Funny Racy RNC Republicans

More Funny Tax Cartoons to Keep You Laughing

Funny Odd Couples: Cats and Their Weirdo Friends

Outrageously Dumb Criminals: Robbers Called Bank For Money To Go

Funny Surfing Peruvian Alpaca






Food Blogs:


2 Crowd Pleasing Easy Casseroles: Mexican Lasagna, Turkey Tetrazzini

Cooking 4 Men, Teaching Men to Cook 2

Awesome Cajun Barbecued Shrimp — New Orleans Style

Yummy Homemade Coconut Cream Pie

Awesome Sauces 4 Louisiana Seafood

New Orleans Recipes: Crawfish Etouffee, Chicken and Sausage Gumbo, Jambalaya, Sazerac Cocktail



Kid Friendly Recipes: Chocolate Quesadillas, Very Best Fudge

Spring Into Grill Season: Mouthwatering Steaks

Chef Rocco Dispiritos Cheap Yet Healthy Comfort Food



Forget the Birds: Awesome Recipes 4 Stale Bread

Flourless Passover Chocolate Cake

Kid Chefs Offer Tasty Recipes 4 Sandwiches Adults Will Like






Visual Insights - photo blog:


Dennys Photo Gallery: How to Know Its Spring

Dennys Photo Gallery: Spectacular Sunrises






The Soul Calendar - science blog:

Air Jets and Volcanic Ash Dont Mix

Iceland Volcano Stops the World From Travel

Moon Water: Order Up Your Cocktail Today

What Do All the Recent Global Earthquakes Mean?

Come to Iceland: Experience Living With a Volcano in Your Back Yard

New Astronomy Photos: Cosmic Rosebud, Winds of Change Black Hole, Orion Nebula



*** Coffee Photo by marfis75 @ flickr


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

16 April 2010

2 Crowd Pleasing Easy Casseroles: Mexican Lasagna, Turkey Tetrazzini

From Denny: Our local newspaper often runs some very easy recipes that are real crowd pleasers. They are great to have on hand for entertaining, gatherings for christenings, homecomings, reunions or funerals. Even though this is a big city people still rally together when there is a death in the family. When that happens neighbors always bring over a dish of food so the grieving family does not have the burden of cooking during a stressful time when friends and relatives gather.

Other times neighbors pull a dish out of their freezer, ready to go, when there is a new baby born or other special homecoming like a soldier returned from Iraq or Afghanistan. Around here in south Louisiana people love to cook and love to share their simple food with everyone. It's just tradition to give of your food!

Both of these recipes can be made ahead and then reheated, often tasting better as the flavors have a chance to sit and have a long conversation of mingling. :)

The Mexican version of lasagna will please all your beef eaters in the family. Ground beef is cooked along with green bell peppers and taco seasoning spices and diced Ro-tel tomatoes (jalapenos and tomatoes). Then this ground beef mixture gets layered up with a cream cheese and sour cream combination, then layers of lasagna noodles, yummy cheese and olives.

Now Turkey Tetrazzini is one of those comfort food casseroles you like to make for someone when they are recovering from a cold or the flu. You can also make it with chicken or include bits of ham.

This recipe comes from the local newspaper food writer, Carol Anne Blitzer. She adapted this recipe from Mrs. Lenton Sartain’s Chicken Tetrazzini recipe from local but nationally popular cookbook, “River Road Recipes.” She doubles the recipe so she can freeze one casserole to have ready to go.





Another version of Mexican lasagna by moacirpdsp @ flickr


Mexican Lasagna

From: Lynette Nolan, "This makes a big dish so I always make this for company. It’s one of those dishes everyone likes, and all you need to go with it is a vegetable and a big green salad."

Makes: 12-15 servings

Ingredients:

2 tbls. vegetable oil
1 small onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
2 lbs. lean ground meat
1 (10-oz.) can Ro-tel tomatoes and green chilies (original or mild)
2 tbls. chili powder
1 (1-oz.) pkg. taco seasoning mix
2 (8-ozs.) cans tomato sauce
8 ozs. lasagna noodles (either the precooked or the type you cook)
1 (8-oz.) container sour cream
1 (8-oz.) pkg. cream cheese, at room temperature
1 or 2 green onions, chopped
1 lb. Monterey Jack cheese
with jalapeƱo peppers (or plain, if desired), shredded
1 (2.25-oz.) can sliced black olives
1/4 cup sliced pimento-stuffed olives

Directions:

1. In skillet, heat oil and add onions, bell peppers, garlic and ground meat. Cook until meat is no longer pink and vegetables are beginning to soften. If any fat accumulates around edges, remove it with a spoon. Add Ro-tel tomatoes, chili powder, taco seasoning and tomato sauce. Continue simmering for 15-20 minutes, stirring occasionally.

2. Meanwhile preheat oven to 325 degrees and cook the noodles according to package directions. Some brands do not require cooking beforehand.

3. Blend sour cream and cream cheese together until smooth. Stir chopped green onions into cream cheese mixture and set aside.

4. Spray 9x13-inch baking dish or pan with nonstick coating. Layer bottom of dish with lasagna noodles. Spread half of the meat mixture over noodles. Add half of the sour cream/cream cheese mixture. The easiest way is to drop spoonfuls of the creamy mixture over surface and then spread. Sprinkle with half of the cheese.

5. Repeat layers but add olives before adding grated cheese: (noodles, meat, sour cream/cream cheese mixture, olives, then grated cheese). Cover with foil but tent it slightly so top will not stick to cheese.

6. Bake in preheated 325-degree oven for 1 hour or until bubbly and noodles are tender.








Another version of Turkey Tetrazzini by jasonlam @ flickr


Turkey Tetrazzini


From: Mrs. Lenton Sartain from “River Road Recipes” is adapted by Carol Anne Blitzer, food writer from 2theadvocate.


Fills 2 (9 x 11-inch) aluminum foil, deep-dish pans, each of which serves about 8.

Ingredients:

1 to 1-1/4 lbs. spaghetti
1 stick butter
1/3 cup all-purpose flour
1 qt. whole milk
1 tsp. dry mustard
1/2 tsp. black pepper
Juice of 1 lemon
Tony Chachere’s Original Creole Seasoning, to taste
4 to 5 cups chopped cooked turkey
1 (8-oz.) can mushroom stems and pieces, drained
1/2 to 1 lb. cheddar cheese, grated


Directions:

1. Cook the spaghetti according to package directions to the al dente stage.

2. In a large saucepan, melt the butter and blend in the flour. Slowly add the milk, stirring over low heat until mixture forms a medium white sauce. Add dry mustard, black pepper, lemon juice and Tony Chachere’s seasoning.

3. Mix in the turkey and the drained mushrooms.

4. Drain the spaghetti and add into the sauce mixture.

5. Divide into 2 casseroles. Top with cheese. At this point, Carol Anne Blitzer freezes the casserole(s) until needed. When ready to serve, thaw casserole in the refrigerator and reheat at 350 degrees until bubbly. Be careful to make a tent of a sheet of aluminum foil to place over the casserole as it bakes so that the cheese does not stick to the foil and the spaghetti doesn’t dry out.






*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!
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