Miss Mouses Recipes

Sun of Nikki Chili Verda

2009-10-24T13:46:00.001-07:00

Ok, here's the last Chile Verde recipe... at least for now. ;o)

This recipe is from http://www.chilicookoff.com/Recipe/Recipe_Detail.asp?RecipeID=122&Champ=0

Sun of Nikki Chili Verda
World Champion 2007
Source: Kimberly Mallory
Submitted By: ICS

Ingredients:
included in Instructions

Instructions:
Heat 2 tbsp Wesson oil
Brown 3 lbs cubed port loin
Add 1/2 diced Vidalia onion
Add 1 can chicken broth
Add 3 tbsp chicken base
Add 1 tbsp hot Italian sausage mix
Bring to a boil - cook for 45 minutes

Dice one 27 oz. can of green chili peppers

Then add 1/3 of green peppers with the following ingredients:
1/2 lb tomatillos diced
5 serrano diced
2 packets of sugar
1.5 tsp garlic granules
1 tsp celery salt
1/2 tsp mexican oregano
1 tbsp cumin
4 jalapenos diced
1 can green enchilada sauce
6 tbsp goya recaito sauce

Continue to cook for 1 hour then add the following ingredients:
1/3 of green peppers
1 tsp of hot green chili powder
1 tsp of mild green chili powder
2 tsp cumin

30 minutes later add the following ingredients:
2 tsp cumin
1 dash of hot green chili powder
Add 1/3 chopped green peppers
Salt to taste
Cook additional 15-20 minutes

Ready to Serve!

Chili Verde

2009-10-24T13:38:00.000-07:00

Are we getting bored with Chili Verde recipes, yet? Only a couple more!

This recipe is from http://www.chilicookoff.com/Recipe/Recipe_Detail.asp?RecipeID=134&Champ=0

Chili Verde - Gambler's Chili
World Champion 2008

Source: Lauren Ray

Ingredients:
2 lbs. pork tenderloin cut in small cubes
1 cup onion – medium chopped
14 oz. chicken broth (Swanson)
10 oz green salsa (canned or bottled)
20 oz. canned whole green chiles – seeded and chopped

Spice Mix Ingredients:
3 tsp garlic (minced or mashed)
2 ½ Tbsp chicken base
1 tsp celery salt
1Tbsp flour
2 tsp oregano
1 Tbsp cumin
3 Tbsp jalapeno pepper - diced
1 Tbsp dried cilantro (Pendries powder or 3 Tbsp fresh finely chopped)
1 Tbsp green chili powder*
Tabasco (green)
*Salt

Instructions:
Brown pork and drain
Add onion & broth
Simmer 1 hour - stir often to avoid sticking
Add spice mix ingredients and 10 oz of green chili salsa
Simmer 1 hour
Add 20 oz. chopped green chiles
Salt to taste
Add dash of green Tabasco.
Continue to simmer for another hour

Chile Verde

2009-10-24T13:30:00.000-07:00

More on the search for a perfect Chile Verde...
This recipe is from http://mexicanfood.about.com/od/deliciousmaindishes/r/ChileVerde.htm

Chile Verde
A warm, hearty stew that will leave you full and satisfied. If fresh roasted chiles are not available, you can use canned. Omit the sugar for a low-carb version.

Prep Time: :15
Cook Time: 7:

Ingredients:
1 1/2 pounds chicken or pork boneless and diced to cubes
2 cups chicken broth
1 cup green chile sauce
2 cups tomatillos, husks removed and coarsely chopped
2 roasted green chiles, seeded and diced (Anaheim or Poblano work well)
4 cloves of garlic, peeled and diced
1 medium onion, peeled and diced
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon sugar*
3 tablespoons oil
2 cups drinking water

Preparation:
Brown the chicken or pork in a small amount of lard or oil, over high heat.
Place the browned chicken or pork, chile sauce and tomatillos into a crock pot set on low, or a large, covered pot over low heat. Simmer for 2 hours. Add remaining ingredients and simmer for an additional 2 hours. Check every 30 minutes and add water as necessary. Serve hot.

Chile Verde

2009-10-24T12:25:00.000-07:00

I found a little market owned by a Hispanic couple and they have the most incredible prices for their meat. They also have pre-marinated meats for Carne Asada and Chili Verde. I bought both. When I got home I realized that I didn't really have a recipe for Chili Verde... So now I'm on a mission.

This recipe is from http://simplyrecipes.com/recipes/chile_verde/

Chile Verde
Posted by Elise on Oct 8, 2007

Walk into almost any taqueria in this country and you will find chile verde on the menu. The chile will likely be made with chunks of pork shoulder, slow cooked in a green chile sauce of jalapeno chiles, garlic, and tomatillos. It's a favorite filling for burritos and tacos, and wonderful just on its own with a bit of rice and tortillas. Many recipes call for puréeing raw tomatillos and adding them to the pork to cook. In this recipe we roast the tomatillos first, browning their skins, to bring out more flavor. I recently begged this recipe from my Acapulco friend, Arturo Vargas who was surprised I wanted it. "But Elise, it's so easy, anyone can make chile verde." Gracias, Arturo. We loved it.

Chile Verde

Ingredients
1 1/2 pounds tomatillos
5 garlic cloves, not peeled
2 jalapenos, seeds and ribs removed, chopped
2 Anaheim or Poblano chiles (optional)
1 bunch cilantro leaves, cleaned and chopped
3 1/2 to 4 pounds pork shoulder (also called pork butt), trimmed of excess fat and cut into 1 to 2-inch cubes
Salt
Freshly ground black pepper
Olive oil
2 yellow onions
3 garlic cloves, peeled and finely chopped
2 Tbsp of chopped fresh oregano or 1 Tbsp of dried oregano
2 1/2 cups chicken stock
Pinch of ground cloves

Method

1 Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down, along with 5 unpeeled garlic cloves, on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. Remove from oven, let cool enough to handle.

If you want the additional flavor of chiles other than jalapenos, you can add a couple Anaheim or poblano chiles. Either use canned green chiles or roast fresh chilies over a gas flame or under the broiler until blackened all around. Let cool in a bag, remove the skin, seeds, and stem.

2 Place tomatillos, skins included, into blender. Remove the now roasted garlic cloves from their skins, add them to the blender. Add chopped Jalapeño peppers, other chilies (if you are using them), and cilantro to the blender. Pulse until all ingredients are finely chopped and mixed.

3 Season the pork cubes generously with salt and pepper. Heat olive oil in a large, heavy-bottomed skillet over medium high heat and brown pork chunks well on all sides. Work in batches so that the pork is not crowded in the pan and has a better chance to brown well. Using a slotted spoon or tongs, lift pork out of pan and place in bowl, set aside.

4 Pour off excess fat, anything beyond a tablespoon, and place the onions and garlic in the same skillet and cook, stirring occasionally until limp, about 5 minutes. If your skillet is large enough to cook the entire batch of chile verde, with the sauce and meat, then add the pork back to the pan. If not, get a large soup pot and add the onion mixture and the pork to it. Add the oregano to the pan. Add the tomatillo chile verde sauce to the pork and onions. Add the chicken stock (enough to cover the meat). Add a pinch of ground cloves. Add a little salt and pepper. (Not too much as the chile verde will continue to cook down and concentrate a bit.)

5 Bring to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.

Adjust the seasoning to taste with salt and pepper. Serve with Spanish rice and warmed flour tortillas or freshly made corn tortillas.

Serves 8.

Chorizo Beer Chili

2009-10-19T00:05:00.000-07:00

This was posted on the TOH site on 01/24/04 by M_Wolverine. I just saw it tonight for the first time and it looks AMAZING!! I can't wait to try it!

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

Chorizo Beer Chili
1 pound Chorizo or Italian sausage, cut into 1/2" pieces
3 pounds Beef Stew meat, cut into 1/2" pieces
4 Medium onions, chopped
2 cloves Garlic, minced
28 ounce can Tomatoes, cut up
12 ounce can Beer
2 4 ounce cans Green chili peppers, rinsed, seeded, chopped
6 ounce can Tomato paste
2 teaspoons Salt
1/2 teaspoon Bottled hot pepper sauce
2 16 ounce cans Pinto beans, drained
Shredded cheddar cheese

Instructions:
In 6-quart Dutch oven or kettle brown the sausage on all sides; remove to a large bowl. Cook the beef, onions and garlic in sausage drippings over high heat, half at a time.

Stir mixture often; cook till beef is browned. Return mixture to Dutch oven.

Stir in undrained tomatoes, beer, chili peppers, tomato paste, salt and bottled hot pepper sauce. Bring to boiling; reduce heat.

Cover and simmer for 1 1/2 hours or till meat is done. Skim off fat, if necessary.

Add beans; heat through. Ladle into bowls; garnish each serving with shredded cheese.

Makes 14 Servings

V-6 Juice

2009-09-15T16:17:00.000-07:00

I love V-8 Juice. I wish I could have it on hand year round, but it's expensive and there are other priorities... BUT this recipe could make it a bit more possible... if only I knew how to can! ;o)
This recipe comes from the Cook Like Grandma blog

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

Friday, September 4, 2009

V-6 juice
Nothing tastes as good as homemade tomato juice and this V-6 juice is one that I make every year. I use it in soup and chili. but mostly I keep a quart of it in my refrigerator to drink for breakfast or any time I want a glass of fresh tasting juice.

V-6 JUICE
22 lbs tomatoes
3/4 cup celery
" " Peppers, green
" " carrots
1/4 cup Parsley
1/2 cup onion

I put my jars and lids and rings in my canner and bring them to a boil to sterilize while i'm preparing my vegs for the juice.

Put tomatoes ( I peel them by dipping them first in boiling water for about 30 seconds and then in ice water to slip the skins right off)and other vegetables into a large stock pot and bring to a boil, simmer until all are soft and then strain through a china cap.

Dip jars out of boiling water and add 1 teaspoon canning salt to quarts, 1/2 teaspoon canning salt to pints. Bring juice back to a boil and fill jars to within 1/2 inch of the top. Set seals and screw rings on tight.

Process for 15 minutes in boiling water bath. Remove from canner and let cool.Then listen for them to seal as they cool off.

One of my fondest memories of living with my grandparents was laying in bed and listening to all the jars seal that we had put up that day. Bon Appetit` from The Ocassioanl Cook

Worlds Simplest Cobbler Recipe

2009-09-03T14:50:00.000-07:00

I also found this recipe on Hobby Farms, in some kind of forum. It was submitted by a reader. It looks like it could be very good, and definitely simple. I think I might have to give it a try this winter!!

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

Worlds Simplest Cobbler Recipe

Ingredients
16 oz fruit pie filling (or 1 can filling or 1 can sweetened fruit)
1 box yellow or white cake mix
1 12 oz can lemon lime soda
Margarine or butter.

In a 2 qt covered casserole dish. Dot bottom with margarine or butter, several pats will do. Pour in fruit filling. Pour in cake mix. Gently level cake mix, doesn't have to be perfect. From a height of 2 to 3 feet, slowly pour soda into cake mix evenly (all over the mix, not in one spot).

The Cake mix is supposed to foam, no worries.

Place in preheated 350 degree oven, bake for about 40 min or until top is golden. Enjoy.

Great with ice cream or whipped topping.

Chilled Blackberry Soup

2009-09-03T14:07:00.000-07:00

I accidentally clicked on an ad today while I was doing some things online. When the new window popped up I couldn't get it to close because it was still loading. I went back to my original window and did some other things, completely forgetting about the new window. When I finally came back to the new window it was for something called Hobby Farms. I looked at it and there was a featured recipe... Chilled Blackberry Soup. It sounded so good I had to take a closer look.

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

Chilled Blackberry Soup
A favorite summertime treat is chilled black raspberry soup, which takes advantage of the berries that are so plentiful this time of year.

Ingredients
2 cups black raspberries
juice of 1 fresh lemon
1 large container low-fat vanilla yogurt
¾ to 1 cup low-fat sour cream
sprinkling of cinnamon
mint sprigs

Tools
Large bowl
Strainer
Blender
Preparation

Sprinkle berries with lemon juice and let sit for 20 minutes, then process in a blender. Put through a sieve or cheesecloth to remove seeds. Combine berry pulp with remaining ingredients and chill for at least one hour. Serve garnished with mint sprig. Serves 4.

Cocada Pudding

2009-08-24T00:59:00.000-07:00

So, occasionally, I get extremely lazy and buy TV dinners to serve for dinner. I usually end up with one of the 'Mexican' dinners when this happens. I'm slightly embarrassed to admit that one of the reasons I get this dinner is because I have always loved the silly little pudding that's included as a 'dessert' - So I decided to find the recipe to try it for myself!! I bet the home made version will be even better than that frozen thing!

I found this recipe on the Restaurant Assocation of Maryland's website.

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

Cocada Pudding
Submittor: Lisl Wilkinson (MHEF)

Ingredients
1/2 cup sugar
1/2 cup water
3 inches cinnamon stick broken up
1 3 1/2-ounce can flaked cocnut
3 cups whole milk
4 eggs
1/4 teaspoon vanilla
1/2 cup whipping cream
2 tablespoons toasted sliced almonds (optional)

Directions
In an uncovered 2-quart saucepan, simmer sugar, water and cinnamon for 10 minutes. Strain; discard cinnamon pieces. Add coconut and cook, uncovered, for about 5 minutes or until sugar syrup is nearly absorbed, stirring frequently. Stir in 2 1/2 cups of the milk; cook until mixture is hot. In a bowl, beat eggs with remaining 1/2 cup of milk. Stir about 1 cup of hot mixture into egg mixture making sure not to "scramble" the eggs; pour egg mixture into saucepan. Cook and stir until mixture thickens slightly but does not boil. Stir in vanilla. Turn into a 1 1/2 quart bowl or individual serving dishes; chill. Whip cream and mound onto pudding. Garnish with almonds.Note: Be careful not to cook sugar coconut mixture into a hard nugget. Leave some water-sugar liquid at the bottom of the saucepan when the milk gets added.

Comments
This classic vanilla custard augmented by the intense perfume of cocnut, great when eaten slightly warm.

HOMEMADE MARASCHINO CHERRIES

2009-08-22T21:45:00.000-07:00

I was looking at some of the blogs that I follow today. This one is from Cook Like Grandma. I've always loved Maraschino Cherries, so the idea of being able to make my own is pretty tempting! I just wish I knew how to can.

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

HOMEMADE MARASCHINO CHERRIES
3 lbs firm tart red cherries
8 cups cold water
2 tablespoons ascorbic acid, crystals
1 1/2 cups water
3 cups sugar
2 tablespoons red food coloring
1 tablespoon almond extract

Directions
Remove pits from cherries. Combine 8 cups water and ascorbic acid. Stir until crystals are dissolved. Add cherries to the solution. Don't allow the fruit to remain more than 20 minutes. Rinse fruit; drain well.

Combine 1 1/2 cup water and sugar. Bring to a boil. Stir in food coloring and add the cherries.

Reduce heat; simmer for 5 minutes. Cool completely, allowing cherries to soak 24 hours.

Next day, bring to a boil and then stir in almond extract.

Pack hot cherries into hot jars leaving 1/2 inch head space. Shake jars to get firm pack.Bring syrup to a boil and ladle hot syrup into jars. Process in water bath for 15 minutes for 1/2 pint jars.

Migas with Fresh Tortillas

2009-08-20T19:11:00.003-07:00

Here's another recipe from That's My Home. The tortillas in the eggs are different, but overall I think this sounds pretty darn good.

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

Migas with Fresh Tortillas
4 large eggs
1 T. water
1 T. salsa
1 T. butter
1 T. olive oil
2 6-inch corn tortillas, torn into small pieces
1/4 C. finely chopped white onion
2 T. chopped green chiles
1 tomato, seeds and pulp removed, chopped
1/2 C. chopped avocado, sprinkled with a little lemon juice
2 t. minced fresh cilantro
2/3 C. grated mild cheddar or Monterrey jack cheese crema or sour cream

In a small bowl, lightly beat together the eggs, water and salsa, and set aside.

Warm the butter and olive oil in a heavy skillet. Add the tortilla pieces and sauté until softened. Add the chopped onion and sauté until it is transparent. Stir in the chopped green chiles.

Pour the egg mixture into the skillet, and "scramble" until eggs are done. Remove the skillet from heat, and sprinkle the chopped tomato, avocado, cilantro and cheese into the eggs, again stirring well.

Serve at once with warm flour tortillas. Garnish with additional salsa and crema or sour cream.

Tortilla de Patatas (Potato Omelet)

2009-08-20T19:11:00.002-07:00

Here is yet another recipe from That's My Home. As good as this one sounds, I can already tell that it needs cheese! But that's just my opinion.

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

Tortilla de Patatas (Potato Omelet)
1/2 pound Mexican longaniza, casings removed (see Note)
5 medium-size russet potatoes
1 large onion, chopped
Salt
Extra virgin light olive oil
5 eggs

Cut sausage into small pieces and cook in a skillet over low heat for 25 minutes. Drain and set aside. Peel potatoes and cut each into 6 lengthwise wedges. Slice each wedge crosswise into thin triangles.

Combine potatoes and onion, season with salt and toss to combine.

Heat 1/2 inch of olive oil in a medium-size skillet over medium heat. (Don't cut down on amount of oil; use enough to completely cover potatoes.) Add potato mixture and cook, stirring occasionally to prevent sticking, until potatoes are tender. Drain off excess oil (almost all oil drains off; see note at end of analysis).

Lightly beat eggs in a bowl, then add potato mixture, sausage and salt to taste.

Place a medium-size nonstick skillet over medium heat. When pan is hot, add 1 tablespoon olive oil. When oil is hot, add egg-potato mixture. Cook, stirring until eggs are almost set, then stop stirring and let eggs set.

Invert a plate (slightly larger than pan) over pan, then holding pan and plate together (use oven mitts), invert. Tortilla will land upside down on plate. Slide tortilla back into skillet, uncooked side down, and cook for 3 to 4 minutes longer. Return tortilla to plate.

May be served hot, warm or at room temperature.

Serves 12

Note: Longaniza is a spicy Mexican sausage. Look for longaniza in Latino markets or in Mexican foods section of supermarkets.

Huevos Rancheros

2009-08-20T19:11:00.001-07:00

That's My Home has provided us with this recipe, too. It's a classic Mexican breakfast dish for us Americans. This Ranchero Sauce would be good over some of the other omelet/egg recipes I've provided here, too, I bet!

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

Huevos Rancheros
Ranchero Sauce
1 T. oil
1 medium onion chopped
2 garlic cloves minced
1 medium green pepper chopped
1/2 C. chopped roasted green chilies
1 - 2 fresh jalapeňo peppers diced
4 - 6 tomatoes chopped
1 T. white vinegar
2 t. sugar
1 t. cumin seeds, toasted and ground
1/2 t. salt
1/3 C. fresh cilantro chopped
1 T. fresh lime juice

Warm the oil in a skillet. Add onion and garlic and cook until onion has softened. Add peppers, tomatoes, sugar, white vinegar, cumin and salt. Cook for 15 minutes. Add the lime juice and cilantro last 2 minutes of cooking. If it gets too dry add a little water. This can be made a day ahead.

oil for frying
8 corn tortillas
8 eggs
3/4 C. grated Monterey Jack cheese

Add sauce to a skillet. Warm if needed. Make depressions in the sauce and break eggs into it. Sprinkle with cheese. Cover with a lid and cook eggs to desired doneness. Light fry corn tortillas in oil, until soft and pliable. Place on a plate and top with egg and sauce mixture. Sprinkle with a little fresh cilantro.

Serves 4.

Chorizo Con Papas

2009-08-20T19:11:00.000-07:00

Here's another recipe the That's My Home website. I love potatoes in most of the forms that they can be cooked, so this one looks like a winner to me.

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

Chorizo Con Papas
1/2 lb. chorizo
6 T. corn oil
1 large potato diced
1 medium onion diced
1 sweet pepper diced
2 - 3 jalapeňo, diced
2 tomatoes chopped
6 eggs beaten
flour tortillas
picante sauce

Remove casings from sausage. Brown in a skillet, crumbling it as it cooks. Remove from pan and drain.

Heat oil in skillet. Add diced potato, onion, sweet pepper, jalapeňo, and tomatoes. Cook until tender.

Add sausage and eggs. Cook until eggs are set. Serve with warm flour tortillas and picante sauce.

Salsa Fresca

2009-08-20T19:03:00.000-07:00

So, that last recipe called for Salsa Fresca, but it didn't give any kind of recipe for it!! That's not cool. I went to my favorite search engine (Google) and looked at a few of the recipes available and this one looked the most like what I like, it came off the Rachel Ray website. I've included the photo that was on their website, too.

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

Salsa Fresca

Prep Time 5 minutes

10 servings

Ingredients:
1 cup packed coarsely chopped cilantro
2 cloves garlic
1/2 onion, coarsely chopped
1 jalapeño chile, halved lengthwise
2 1/2 pounds ripe tomatoes (7 or 8), cored and quartered
Juice of 1 lime (or lemon)
Salt

Directions:
Using a food processor, pulse the cilantro and garlic together for 30 seconds. Scrape down the sides, add the onion and jalapeño and pulse until finely chopped; transfer to a medium bowl.

Working in batches, add the tomatoes to the food processor and pulse until finely chopped. Add to the cilantro mixture. Stir in the lime juice; season with salt.

Chili Relleno Omelet With Salsa Fresca

2009-08-20T18:57:00.000-07:00

So, have you figured out that I'm CRAVING Mexican food? LOL! I've been thinking about it all day! Right now my daughter is cooking Chicken Burrito's, so maybe I can get over it, but in the meantime, here's another Mexican recipe from That's My Home.

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

Chili Relleno Omelet With Salsa Fresca
1 4 oz. can whole roasted and peeled green chilis
1/2 C. shredded Monterey jack cheese
5 or 6 large eggs
3 T. water or milk
salt and pepper to taste
1 T. butter
A serving plate, prewarmed in a 175°F oven
Sliced avocado and sour cream for garnish, and Salsa Fresca (on the side)

Heat a 10-inch omelet or saute pan (preferably aluminum with a nonstick coating and sloping sides) on a medium-high burner. Drain the green chilis, removing any white seeds (they are really hot); they can be cut into strips, or left whole.

Whisk together eggs, water or milk and salt and pepper. When the pan is hot, add the butter, swish it around and pour in the eggs. Allow to cook for a minute, then begin to stir the eggs with a fork, gently pulling the set part away from the edges of the pan toward the center, allowing the uncooked part to flow underneath.

When the eggs are set but not dry, lay the green chilis down the center of the pan perpendicular to the handle, and sprinkle them with the cheese. With a spatula, fold 1/3 of the omelet (the part closest to the handle) over the filling. Grasp the handle from underneath, tip the pan up, and slide the omelet onto the serving plate, flipping it over one more time.

Garnish with sliced avocados and sour cream, and serve with Salsa Fresca and tortillas - corn or flour- that have been wrapped in foil and warmed in the oven.

Yield: serves two or three.

Tortilla Green Chili Quiche

2009-08-20T18:26:00.000-07:00

This is another yummy sounding recipe from That's My Home. I think quiches are good any time of day, and a Mexican quiche sounds wonderful!! This sounds like it would be good topped with the Salsa Verde from Breakfast Enchiladas with Salsa Verde that I posted earlier. Let me know what you think.

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

Tortilla Green Chili Quiche
Olive oil cooking spray
5 thin 10-inch flour tortillas
1/3 C. grated Parmesan cheese
1/2 C. sour cream, light or regular
2 extra-large eggs
1 can (7 ounces) green chiles, drained and rinsed
1 jalapeno chile, seeded and minced (optional)
1/4 C. chopped onion
1 T. minced cilantro
1 1/2 C. grated Monterey jack cheese
Chile powder or paprika

Preheat the oven to 350°F. Mist a 13 x 9 inch baking dish or other shallow oven-proof dish with the olive oil spray.

If the tortillas are cold and stiff, warm them in a nonstick pan to make them more pliable. Fit them into the baking dish, overlapping and with at least 2 inches of the edges sticking up out of the dish. When all the tortillas are fitted into the dish, mist them with cooking spray. Sprinkle evenly with the Parmesan cheese and bake for 5 minutes. Remove from the oven but leave the oven on.

Put the sour cream, eggs, 2 of the green chiles, the jalapeno, onion and cilantro into the bowl of a food processor. Process until well blended. Pour into the pre-baked tortilla shell. Layer the Monterey jack cheese over the filling and then sprinkle with a little red chile powder or paprika.

Bake for 18 minutes, or until the filling is set. Remove and cool for at least 15 minutes. Use a wide spatula to help slide the tortilla quiche out of the dish, and cut into small pieces.

Serves 6 as part of a brunch buffet.

Breakfast Burritos

2009-08-20T13:44:00.000-07:00

The beauty of breakfast burritos is that you can change them to suit your likes and dislikes. Personally I like sausage more than bacon in my burritos. I'd also add some fresh, sliced mushrooms. Sometimes I'll substitute leftover rice for the potatoes, too. This is one of the breakfasts I make regularly, although this particular recipe is from That's My Home.

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

Breakfast Burritos
1 T. butter
1 medium potato, finely diced
1 green bell pepper, seeded and finely diced
4 slices bacon, cooked and crumbled
8 eggs, lightly beaten
Salt and freshly ground pepper to taste
4 flour tortillas warmed
4 oz. cheddar cheese, shredded
1/2 C. Mexican-style salsa
2 scallions, finely chopped

Melt the butter in a skillet over moderate heat and saute the potato and pepper until tender, about 5 minutes. Add the bacon and eggs and cook, stirring frequently, until set. Divide the egg mixture between the tortillas and top with the cheese, salsa, and scallions. Roll up, tucking the ends under.

Serves 4.

Breakfast Enchiladas with Salsa Verde

2009-08-20T13:34:00.000-07:00

More Mexican Breakfast!! This sounds like a lot of work, but boy does it sound delicious! I think when I try this I'll make the Salsa Verde the night before. That way it will go faster in the morning when we're all hungry. This recipe is also from That's My Home.

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

Breakfast Enchiladas with Salsa Verde
Salsa Verde
1 1/2 lbs. tomatillos
2 jalapeno chiles, seeded and chopped
1/4 C. chopped sweet onion
1 to 2 cloves garlic, roughly chopped
1 t. white wine vinegar
1/2 t. salt
1/2 C. chopped cilantro

Scrambled Eggs
Olive oil cooking spray
6 extra-large eggs
1 T. water
2 oz. queso fresco or cream cheese, cut into small pieces
2 cooked and diced red-skinned potatoes or 1/2 C. cooked crumbled sausage (optional)
8 flour tortillas, warmed
1 C. shredded Monterey jack cheese

To make the salsa verde:
Soak tomatillos in warm water for a few minutes just to loosen the dry husks. Rinse well under running water, removing the husks. Place a few tomatillos at a time on a stovetop grill set over medium heat. Char on both sides until tomatillos are flecked with black but not softened. Use tongs to turn them. Alternatively, char under a medium broiler, but be careful not to cook them too much. Place charred tomatillos into the bowl of a food processor. Add chiles, onion, garlic, vinegar, salt and cilantro; process until coarse-textured. If the salsa is too thick, add 1 to 3 tablespoons water. Taste to adjust for seasoning and set aside. Makes 2 cups salsa.

To make the eggs:
Over medium heat, mist a large nonstick skillet with cooking oil spray. Beat eggs and water together just until whites and yolks are blended. Pour into hot skillet, allowing eggs to cook for a minute before stirring. Sprinkle pieces of queso fresco on top, along with optional potatoes or sausage, and begin moving the eggs gently with a spatula. When eggs are just barely cooked, add 1 cup of salsa verde. Stir eggs and salsa together to barely combine. Remove from heat. At this point, you can serve the eggs or begin filling breakfast enchiladas by placing about 1/3 cup salsa and eggs down the middle of a tortilla. Continue filling tortillas. Place in a baking dish and spread about 2 tablespoons salsa verde over the tops. Sprinkle each with 2 tablespoons of grated cheese. Place in a preheated 350°F. oven for just 4 minutes or long enough to melt the cheese but not cook the eggs further.

Remove from oven and serve immediately.

Serves 4.

Southwestern Border Breakfast Pizza

2009-08-20T13:27:00.000-07:00

Here's another Mexican breakfast recipe from That's My Home. I think when I try this I'll either use a pre-made pizza crust or some canned biscuits that I've flattened. Active yeast hates me. I've never been able to work very well with it. Other than that, I think this recipe sounds wonderful!

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

Southwestern Border Breakfast Pizza

Dough:
1 pkg. active dry yeast
1/2 C. warm water (105-115 degrees)
4 C. flour
1 T. salt
1 t. ground pepper
1/4 C. olive oil
1/2 C. warm water

Topping for each small pizza:
1 T. medium salsa
1 heaping T. refried beans or black beans seasoned with onions, cilantro, cumin, chili powder, salt, pepper
1-2 oz. lightly sauteed chorizo
1 scrambled egg
3/4 C. Asadero, shredded
1/4 C. Monterey Jack cheese, grated

To make dough:

Dissolve yeast with 1/2 cup warm water, stir well, set aside.

In a mixing bowl, combine flour, salt and ground pepper. Add olive oil to yeast mixture and stir well. Add yeast/oil mixture to flour. Add additional 1/2 cup warm water.

Knead dough in bowl until it comes together in a compact ball. Turn dough out of bowl onto a work surface and knead for 5-6 minutes until dough is smooth and not sticky.

Put one teaspoon olive oil in a mixing bowl. Place dough in the bowl and turn it twice to coat with oil. Cover bowl with plastic wrap and a kitchen towel and set in warm place to rise until double in bulk (about 1-1/2 hours)

Punch down dough, turn it out of bowl onto work surface and knead for 2 minutes. Divide dough into six equal pieces (if not using all the dough, extra can be wrapped and frozen). Roll each piece of dough into a circle 6-7 inches in diameter and about 1/8 inch thick.

To assemble pizza:

Spread salsa over crust and spread beans over salsa. Layer additional toppings in this order: Chorizo, scrambled egg, Asadero and Monterey Jack.

Bake pizza in preheated 475°F. oven for 8-10 minutes until crust is brown and cheese starts to brown and is bubbly.

Note: One large pizza can be made in place of individual pizzas. Use a flat 16-inch diameter pizza pan.

Pizza Tot Hotdish

2009-08-20T13:16:00.000-07:00

I participate in a monthly recipe swap over on the TOH BB. This recipe was sent to me several months ago (unfortunately I forgot to write who sent it to me!). It has quickly become a favorite in our house. I usually add a few extra spices while I'm cooking the meat, but other than that (and doubling the recipe) it's cooked as listed.

I normally don't share recipes from the recipe swap, especially without permission, but this recipe has been lost 3 times already and the kids are constantly wanting to make this, so I figured I'd better put this up where I can find it quickly and easily, no matter what!

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

Pizza Tot Hotdish

1 pound ground beef
sm can mushrooms (we used fresh mushrooms)
1 can regular size tomato soup - undiluted
8 oz shredded mozzerella cheese
32 oz frozen tater tots

In a skillet, cook the beef until no longer pink and drain. Add soup and mushrooms. Transfer to a greased cake pan size dish. Tope meat with cheese and enough of the tater tots to cover. Bake, uncovered at 400 degrees F for 30 -35 minutes or until golden brown.

Southwestern Sunrise

2009-08-20T13:05:00.000-07:00

I may have mentioned this before, but I LOVE Mexican food. I would eat it all the time if I could, but some people (like my kids) get tired of it. So I eat it as often as possible, and suffer thru with other stuff the rest of the time. With this in mind, I'm always thrilled to find another Mexican recipe. I also love breakfast, and new breakfast recipes/ideas are always welcome. This one is a Mexican breakfast recipe. Serious bonus!! This recipe is also from the That's My Home website. Looks good to me, and I'm really looking forward to trying it out.

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

Southwestern Sunrise

2 T. butter
1 roasted red pepper, peeled, seeded and halved
1/2 ripe avocado, pitted, peeled and diced
2 large eggs
Salt and fresh ground black pepper, to taste
2 T. Monterey Jack cheese, grated
2 T. sour cream
1 T. fresh cilantro, chopped

Preheat oven to 350°F. Place one tablespoon butter in each ramekin, place in oven and melt butter. Coat ramekins with melted butter.

Put a roasted red pepper half at the bottom of each ramekin and top with diced avocado. Carefully break an egg in each ramekin and season with salt and pepper.

Top each ramekin with one tablespoon cheese. Return ramekins to oven and bake 15 minutes or until eggs have set to desired firmness. Dollop each with sour cream and sprinkle with cilantro.

Summer Spaghetti Salad

2009-08-20T01:05:00.000-07:00

I discovered a new site for recipes tonight! It's called That's My Home! And there are a bunch of recipes that sound wonderful!

The first one that I'm sharing is this Summer Spaghetti Salad. I've heard of Spaghetti Salad before, but I've never tried it, and I thought that this one sounded pretty good!

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

Summer Spaghetti Salad
16 oz. mozzarella cheese
5 ripe tomatoes, peeled, seeded and coarsely chopped
1 C. fresh basil leaves, coarsely chopped
1 - 3 large cloves garlic, pressed
2 T. salt
3 - 4 T. olive oil
16 oz. thin spaghettisalt and pepper

Bring a large pot of water to a boil.

Cut the mozzarella into small cubes and set aside in a small bowl. Combine the tomatoes, basil and garlic in another bowl.

When the water is boiling hard, add 2 T. salt and the oil. Add the spaghetti and cook just until it is al dente. Do not overcook.

Quickly drain the spaghetti and return it at once to the warm pot. Immediately stir in the mozzarella; the heat of the pasta will melt it slightly. Stir in the contents of the other bowl. Season to taste with salt and pepper.

Transfer to a serving bowl and serve at room temperature.
Serves 4 to 6.

Deep-Fried Twinkies

2009-08-14T00:21:00.000-07:00

I've been thinking about going to our local Boardwalk down by the beach. One of the main reasons is that they serve Deep Fried Twinkies... If you've never tried these, you really should! I always thought that they sounded disgusting, but my son talked me into splitting one with him... OMG!! It was delicious!!

With that in mind I decided to look for a recipe, to see if I could make it at home... this might be a bad idea, but I still looked up the recipe ;o)

I found this recipe on the Good Morning America site.

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

Deep-Fried Twinkies
From Good Morning America and Janet K. Keeler, St. Petersburg Times food editor

Twinkies might seem like enough of a treat, but this recipe calls for deep frying the cream-filled snack with batter and eating it like a popsicle. To sweeten the deal, there's a recipe for berry sauce, too.

Ingredients
6 Twinkies
Popsicle sticks
4 cups vegetable oil
Flour for dusting
1 cup milk
2 tablespoons vinegar
1 Tablespoon oil
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt

Directions
1. Chill or freeze Twinkies for several hours or overnight.
2. Heat 4 cups vegetable oil in deep fryer to about 375 degrees.
3. Mix together milk, vinegar and oil.
4. In another bowl, blend flour, baking powder and salt.
5. Whisk wet ingredients into dry and continue mixing until smooth. Refrigerate while oil heats.
6. Push stick into Twinkie lengthwise, leaving about 2 inches to use as a handle, dust with flour and dip into the batter. Rotate Twinkie until batter covers entire cake.
7. Place carefully in hot oil. The Twinkie will float, so hold it under with a utensil to ensure even browning. It should turn golden in 3 to 4 minutes.
Depending on the size of your deep fryer, you might be able to fry only one at a time, two at the most.
8. Remove Twinkie to paper towel and let drain. Remove stick and allow Twinkie to sit for about 5 minutes before serving.
Makes 6.

Variation: Slice Twinkie into 4 pieces. Flour and batter each before frying. With this treatment, one Twinkie will serve two people if accompanied by a sauce.

Berry Sauce
Ingredients
1 10-ounce jar of seedless raspberry preserves
1 cup fresh or frozen mixed berries

Directions
1. In a saucepan, heat preserves over low heat until melted.
2. Add 1 cup of fresh or frozen mixed berries.
3. Heat until sauce just simmers.
4. Cover; refrigerate until served.
Makes 1 1/2 cups.
Source: Janet K. Keeler, St. Petersburg Times food editor

OVEN BAKED MACARONI AND CHEESE

2009-08-04T18:28:00.000-07:00

If you've never been to the Taste of Home website I highly recommend it. They have some amazing recipes. They also have Bulletin Boards where you can meet fellow cooks and / or post recipes. This is one of the recipes from the BB there. Hope you like it.

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

Oven Baked Uncooked Macaroni and Cheese

Posted by: Omatje_Calif
Posted on: 4/28/2007 11:14:42 AM#T821419

OVEN BAKED MACARONI AND CHEESE

Melt 3 TBsp. margarine in a 2 quart baking dish (I used pyrex dish)
Add 2 1/2 cups UNCOOKED elbow macaroni (mix together)
Add 1/2 tsp. salt, pepper to taste
3 cups shredded cheese..toss lightly together
Pour in 1 quart of milk DO NOT STIR...DO NOT COVER

Bake at 350 degree for 1 hour. I have been making this for a couple of years and was scared it would bake over the baking dish, so I put a cookie sheet under it in the oven, but it never went over the top.

Enjoy Susan