Christmas - Caramel Apple Cidar

Well, since I'm at work with nothing else to do until 2:00PM - here's a Christmas recipe that I love!

Ingredients:

Cidar:

1/4 cup heavy cream
1/4 cup brown sugar
3 cups apple cider
1/2 cup water

Caramel Whipped Cream:

1/2 cup heavy cream
1 tablespoon brown sugar

Instructions:

1. First, bring the cream and brown sugar to a boil in a medium saucepan over medium heat. Stir in the cider and the water and raise the heat to medium high, heating just until the cider begins to steam, about 4 minutes.

2. Divide among 4 mugs, top each one with 2 tablespoons of caramel whipped cream (recipe follows) and serve immediately.

3. Caramel Whipped Cream: In a small chilled bowl, whip the heavy cream with the brown sugar until soft peaks form

Kelli's Infamous Coconut Chicken

I've been cooking dinner for TJ's family for the past few months. They eat a lot of chicken, and have been getting tired of the recipes they have. So, I've been messing around coming up with new things for them to try. This is TJ's family's favorite chicken recipe right now (well, one of them). It's really simple.



Ingredients:

6 small chicken breasts
1/2 cup sweet and condensed milk
1 cup dried coconut
2 tbsp oat flour (can use other types of flour, but I like oat flour the best) - grind up oats in blender - and boom, you've got oat flour!
1 tsp salt
2-3 tsp pepper
1 tbsp olive oil

Directions:

1) Trim chicken breats - we try to make this as fat free as possible.

2) Preheat oven to 350 degrees, and heat large skillet over medium heat (with olive oil).

3) Mix together coconut, flour, salt and pepper onto a plate.

4) Lightly coat chicken breasts in sweet and condensed milk, then dredge in coconut mixture.

5) Place coconut coated chicken in skillet. Cook until the coconut is golden brown (c0conut may stick to pan).

6) Remove from skillet, place in oven safe glass baking pan (remove any left over coconut and add back to chicken), and cook for 20-30 minutes, until juices run clear.

See! Easy recipe, but really good! Also, if you like pepper, the pepper gives a really good flavor along with the sweet coconut, so if you're brave, add a little more.

Roasted Corn Chowder

This is my favorite soup! Yum!!

Yield: About 1 Gallon

Ingredients:

1 yellow onion, small dice

1/4 stock celery, small dice

1 carrot, small dice

1 roasted red pepper, peeled

4 ears fresh corn on the cob, or 1 lb frozen (not canned)

1/8 cup minced Garlic

1/8 cup minced shallots

3 diced blanched sweet potatoes

1/2 cup flour

1/2 cup butter

1/2 cup sherry cooking wine

3/4 tsp cumin

1/2 tbsp chili powder

1/4 tbsp chipotle puree

1/2 gallon cream

1/4 gallon milk

1 1/2 tbsp chili sauce or bbq sauce

1/2 tbsp worcestershire suace

3 limes, juice of

TT S&P

Directions:

1)Saute all veggies on high heat with the butter, garlic and shallots, in a heavy stock pot, or large saucepan.

2)Add the seasoning and flour to make a roux (paste), deglaze the pan with the sherry and slowly add the cream and then the milk.

3) Bring to low simmer stirring often. Add the rest of the seasoning ingredients and taste and adjust as needed.

Hawaiian Kabobs!!

As most of you know, I love to barbeque! Shish kabobs are my favorite! I've got a million shish kabob recipes that I've come up with! Mmmmm!!



Ingredients:

1 1/2 lbs beef strips
1 onion, peeled and cut into 1-inch squares
1 green bell pepper, seeded and cut into 1-inch pieces
8 ounces pineapple chunks (Fresh pineapple is best when in season) coated with brown sugar
18 cherry tomatoes
1/3 cup honey
2 tbsp firmly packed brown sugar
1 tbsp garlic powder
1 tsp worcestershire sauce
TT black pepper


Directions:


1) Preheat grill
2) Thread beef, onion, bell pepper, pineapple, and tomatoes alternately on skewers
3) In a small bowl combine servered pinapple juice, honey, brown sugar, garlic poweder, worcestershire sauce and pepper. Stir until sugar is dissolved, set aside.
4) Gill kabobs for 18-22 minutes (for well done), 14-18 minutes (for medium) or, 10-14 minutes (for rare), turning often, while brushing on marinade every 3-4 minutes.

Green Enchiladas with Pork

Preparation time: 5 minutes, plus 15 minutes for Green Tomatillo Salsa

Cooking Time: 1 hour and 30 minutes

Yield: 4 servings

Ingredients:
1 1/4 lbs boneless stewing pork butt or shoulder, cut into 2-inch chunks
Salt and Pepper (S&P) to taste (TT)
3 cups Green Tomatillo Salsa - See below
1 cup vegetable oil
Twelve 6-inch corn totillas
4 ounces panela cheese, crumbled
1/2 red onion, cut into rings

1) Prehead the oven to 350 degrees

2) Season the pork all over with the S&P and place in a small ovenproof cassorle dish. Pour on 1 cup of the Green Tomatillo Salssa. Cover with foil and bake for 1 hour, until tender. Let the pork cool and then shred it, reserving it in the sauce.

3) Pour the vegetable oil into a large skillet and place over medium heat. one at a time, dip the tortillas in the hot oil, and fry for 10 seconds on each side. Dran on a rack.

4) Pour the remaining 2 cups of salsa into a shallow bowl or pie dish. Dip each tortilla into the salsa to lightly coat and plcae them on your work surface. (Reserve remaining salsa)

5) Divide the meat into 12 servings, and spoon into the cneter of each tortilla. Roll to enclose the meat in the tortilla.

6) Arrange the enchiladas in a shingle layer in a medium casserole dish, seam side down, and pour the remaining salsa over the top, discarding the fatty juices in the bowl. Bake for 15 minutes, until heated through. Sprike with the cheese and onions and serve.

Green Tomatillo Salsa:
Special tool: Blender or food processor

Preparation time: 10 minutes

Yield: 2 cups

Ingredients:
3/4 lbs tomatillos, steemed, husked, the stem scar cut out, and cut into quarters
3 serrano chiles, stemmed, seeded, and coursely chopped
1/2 cup cold water
1 bunch callions, white and light green parts, coarsely chopped (about 1 cup)
1 large bunch of cilantro leaves and tender stems, roughly chopped (about 1/2 cup)
1 1/2 teaspoons salt

place the tomatillos, chiles, and water in a blender or food processor. Puree just until chunky. Add the scallions, cilnatro, and salt and puree about 2 minutes longer, or until no large chunks remain. Store in refigerator, in a covered container, for up to 3 days.