Pimento cheese

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Best Pimento Cheese Spread is by far homemade, try this recipe with Vermont Cheddar Cheese and Sharp and a dash of Cayenne for nice hotness not too much.

3 oz cream cheese softened

1/2 block sharp cheese shredded

1/2 block white Vermont cheese shredded

1 small jar pimentos

1/4 cup parmesan cheese

cracked pepper

dash cayenne(optional)

pinch of sugar(also optional)

1/2 cup mayo

Place everything together mix add seasonings mix

Store in fridge

Creamy Mushroom Sauce

This creamy mushroom sauce is quick and easy to prepare and goes with anything! Tonight I am going to pare it up with Chicken for a creamy goodness.

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Ingredients

1/2 small onion diced
1 tablespoon butter
12 ounces mushrooms brown or white, sliced
salt and ground pepper to taste
2 cloves garlic minced
3 sprigs fresh thyme or 1/4 teaspoon dried thyme
1/2 cup white wine, chicken broth or water 
1/2 cup chicken broth
2/3 cup heavy cream or half and half
1 tablespoon cornstarch
3 tablespoons fresh parsley

Instructions

First cut fresh herbs if you have them, bruise them with a back of a knife to release flavors

then chop fine. Set aside

Next cook chicken in a skillet with a drizzle of olive oil till brown on both sides, set aside.

Sauté onion in butter until softened, about 3-5 minutes.

Add mushrooms, salt, and pepper. Cook until mushrooms have released juices. Add garlic and thyme and cook until fragrant, about 1 minute.

Add the wine to deglaze and loosen any bits off the pan and simmer a few minutes until the wine has almost evaporated.

Add the chicken broth and cream. Simmer 5 minutes or until reduced by half.

To thicken the sauce further, combine cornstarch with 2 tablespoons of water (or broth) and mix well. Add cornstarch mixture into the broth a little bit at a time to reach desired consistency. You may not need all of the cornstarch mixture.

Let simmer 1 minute.

Season with parsley, salt and pepper to taste.

NUTRITION INFORMATION

Calories: 222, Carbohydrates: 8g, Protein: 4g, Fat: 18g, Saturated Fat: 11g, Cholesterol: 62mg, Sodium: 156mg, Potassium: 374mg, Fiber: 1g, Sugar: 2g, Vitamin A: 959IU, Vitamin C: 10mg, Calcium: 41mg, Iron: 1mg

First I snip fresh herbs from the garden

Next bruise and chop the herbs finely

Once mushrooms are cooked, slowly add cream or half and half and stir gently till mixed

When the sauce is nice and hot, place chicken in for a few minutes to warm 

and blend flavors

HOMEMADE GREEN ENCHILADA SAUCE

I wanted to make Green Chicken Enchiladas but I could not find a good Green Enchilada sauce so I found several recipes on making my own and so this is the recipe I used to make it, and we like it. You can puree it or leave it chunky how you like it! They turn out delicious yes they do.

Find the Recipe for the Green Chicken Enchiladas HERE

YIELD: 2-3 CUPS OF SAUCE
What you need:
 2 tablespoons oil
 1/2 cup finely chopped onion
 1-2 garlic cloves, finely minced
 3 tablespoons flour
 1/4 teaspoon cumin
 1/4 teaspoon black pepper
 1 1/2 cups low-sodium chicken or vegetable broth
 1 cup Anaheim or poblano chiles, roasted and peeled OR 1 cup canned diced green chiles, rinsed and drained
 1/4 teaspoon dried oregano
 1/2 teaspoon salt
 1 medium jalapeno, finely diced (optional)

How to make it:
In a medium saucepan, heat the oil over medium heat until hot. Add the onion and garlic and cover. Cook for 5-6 minutes, stirring once or twice to make sure the garlic and onions aren't sticking (adjust the heat if they are). Cook until the onions are soft but not browned.
Stir in the flour and cook for 2-3 minutes, stirring constantly. It's ok if the flour clumps around the onions, just keep stirring to let the flour get golden and toasty.
Gradually add the broth, whisking quickly and constantly to smooth out any lumps.
Add all the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for 30 minutes, stirring occasionally. The sauce should be silky and thickened - able to coat a spoon but still drip off. Add more broth to thin out if needed.
Add additional salt to taste, if needed. The sauce can be processed in a blender if you prefer a smoother consistency. It will keep well in the fridge for up to 2 weeks. Otherwise, it can be frozen - probably up to a month or two if well sealed.

NOTES

To roast them, the chiles can be placed on top of a low flame on a gas stovetop and rotated until they are blackened all over. Let them cool slightly in a covered bowl before sliding off the skins and using in the recipe (alternately, the chiles can be broiled in the oven until the skins are bubbly and blackened).

Guacamole

 

#recipeideas #whatsfordinner #Ilovetocook #cookingonthesmoker #cookingmexican #cookingchicken

What's for dinner? 

You can make this avocado salad smooth or chunky depending on your tastes.

Ingredients

3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion(red is good)
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced(optional)
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)

Directions

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately. 

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Basil Pesto

Serve pesto on fresh pasta, spread on a halved baguette and broiled, or as a 

pizza topping. This recipe calls for basil, but you can experiment with 

other herbs such as parsley, thyme, tarragon, and cilantro. If you’re a 

garlic fan, feel free to use more.

Ingredients
3 cloves garlic
2 cups fresh basil leaves
1/4 cup pine nuts or walnuts
1-1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup good-quality olive oil
3 ounces Parmesan cheese, grated

Instructions
In a blender or food processor, combine garlic, basil, nuts, salt, pepper,
and half of the oil. Puree, then slowly add remaining oil. If using
immediately, stir in Parmesan; if not, freeze mixture in a resealable
plastic bag, squeezing out any air. (Pesto turns brown when exposed to air.)
Add Parmesan before serving.
Yield:
1 to 1-1/2 cups