Coach's Kitchen

Chicken Parmesan Rice Skillet Dinner

2005-12-13T17:44:00.000-08:00

Ingredients:

1- Tbsp.olive oil
4- small boneless skinless chicken breast halves (1 lb.)
1- jar (28 oz.)Barilla mushroom/moscatella spaghetti sauce (about 2-1/2 cups)
2- cups MINUTE White Rice, uncooked
1- green pepper, diced
1- onion,medium
1- cup Shredded Mozzarella Cheese
1/4- cup Grated Parmesan Cheese

HEAT oil in large skillet on medium-high heat. Add chicken; cover. Cook 4 to 5 minutes on each side or until chicken is cooked through. Remove chicken from skillet; cover to keep warm. Drain oil from skillet.

ADD spaghetti sauce, onion,pepper, and 1 cup water to skillet; stir. Bring to boil.

STIR in rice. Top with chicken. Sprinkle with cheeses; cover. Reduce heat to low; cook 5 minutes or until cheese is melted.

Tis the Season to Eat Soup!

2005-12-09T13:26:00.000-08:00

Today I made a wonderful soup. Needed to warm these old bones against the winter chill with a hardy 15 bean, smoked sausage soup. Garlic, onion, jalapeno and chili spice odors permeate the kitchen as the soup simmers. Here is the recipe, if you'd like to try it. It's simply yummy:

You will need:
1 lb. of smoked Hillshire sausage or Kielbasa
1-20 oz. pkg. of Hurst's 15 bean dried beans
1- medium onion chopped
1- 15 oz. can stewed or diced tomatoes
1-tsp chili powder
Juice of 1 lemon
1-can hot, Ortega diced jalapenos (drain the liquid)
2-cloves garlic crushed and minced

Cooking method (Quickcook the beans)
1. Place rinsed beans in pot with 3-4 quarts of water.
2. Bring to a rapid boil, reduce heat, cover and continue cooking fo 60-70 minutes.
3. Add sliced sausage, onion, tomatoes, garlic,lemon, jalapenos and chili
powder. Add salt and pepper to taste. Simmer for another hour.
4. Add contents of ham packet (Included in bean package) 5 minutes before
simmering is done.
5. Serve piping hot with your favorite bread and enjoy! buon apetite!

2005-12-02T14:48:00.000-08:00

Keith's Southwestern Bean soup

2005-12-02T08:37:00.000-08:00

As the weather cools, the appetite for some nice, hot comfort food increases. My southwestern bean soup fills the bill, and is delicious. Here's the recipe. Try it on those chilly days, you'll love it.

Ingredients:

2 cups dried navy beans (1 pound)
12 cups water
2 pounds ham hocks
1 cup mashed potato flakes
2 teaspoons salt
1 teaspoon pepper
1 large onion, chopped( one cup)
2 medium stalks celery, chopped (one cup)
1 clove garlic, chopped
1 can (4 oz.) ortega diced jalapeno (drain juice)
1 tablespoon chili powder
1 teaspoon cumin

Process:

1. Heat beans and water in Dutch oven. Boil uncovered 2 minutes.; remove from heat.
Cover and let stand one hour.

2. Add ham bone. Heat to boiling; reduce heat to low. Cover and simmer about 2 hours
or until beans are tender.

3. Stir in remaining ingredients. Cover and simmer 1 hour.

4.Remove ham bone; remove ham from bone. Trim excess fat, cut han into 1/2 inch
pieces and stir into soup.

Grandpa's Million Dollar Fudge

2005-11-17T09:41:00.000-08:00

Grandpa's Fudge
Originally uploaded by hombreciego.

My Grandma Hayes passed this delicious fudge recipe down to me. She used to make this fudge during the Thanksgiving and Christmas holidays. Everyone loves and raves about it. My grandaughter Miranda and I made a batch for Halloween for her 3rd grade class and decorated the top with orange candy pumpkins. It was a big hit. Here is a photo and the recipe:

INGREDIENTS:
4 1/2 cups white sugar
1 pinch salt
2 tablespoons butter
1 (12 fluid ounce) can evaporated milk
2 cups chopped nuts
1 (12 ounce) package semisweet chocolate chips
12 (1 ounce) squares German sweet chocolate
2 cups marshmallow creme

--------------------------------------------------------------------------------

DIRECTIONS:
Butter two 9x9 inch baking pans and set aside.
Place chocolate chips, German chocolate, marshmallow creme, and nuts into a large mixing bowl. Set aside.
In a 4 quart saucepan, combine sugar, salt, butter, and evaporated milk. Stir over low heat until the sugar dissolves. Bring to a boil, and cook for 6 minutes.
Pour boiling syrup over ingredients in bowl, beat until all chocolate is melted. Pour into prepared pans. Let stand a few hours before cutting.

Cornbread Chili Bake

2005-09-03T11:06:00.000-07:00

Cornbread Chili Bake
Originally uploaded by hombreciego.

Recipe Name: Chili Cornbread Bake

Categories:
Serves:

Ingredients:
Ingredients
Filling
3/4 lb ground beef*
1/2 c (2 ounces) chopped onion
1 can (15 ounces) dark red kidney beans or black beans, well drained
1 can (15 ounces) chopped tomatoes, drained
1 tsp chili powder (optional)
1 tsp ground cumin
1/4 to 1/2 teaspoon cayenne pepper or a few dashes hot sauce (optional)
1 tbsp cornmeal
1 c (4 ounces) grated sharp cheddar cheese (for sprinkling over the filling)
Cornbread
1 1/4 c (5 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 1/4 c (6 ounces) cornmeal
1/4 c (3/4 ounce) buttermilk powder**
1 tbsp baking powder
1 1/4 tsp salt
2 tbsp (7/8 ounce) sugar
3 tbsp (1 1/4 ounces) vegetable oil
2 lg eggs
1 c (8 ounces) milk** or water**
2 tbsp diced fresh (or 1 small can, drained) jalapeno chilies (optional)

Instructions:
Instructions
*You can substitute one 15-ounce can of beans (kidney, pinto, black or chickpeas) for the ground beef.

**Or substitute buttermilk for the buttermilk powder and milk or water, if desired.

Filling: Brown the ground beef, and drain it well. Add the chopped onion, and cook until soft. Stir in all of the remaining ingredients, except for the grated cheese. Bring to a boil, stirring constantly. The chili filling should be very thick. If it seems watery, cook for several minutes to reduce the liquid. Remove the chili from the heat, and allow it to cool to lukewarm while you make the cornbread.

Preheat your oven to 425°F. Grease a 10-inch cast iron skillet OR a 2-quart casserole dish OR a 9-inch square cake pan.

Cornbread: Whisk together the flour, cornmeal, buttermilk powder, baking powder, salt, and sugar. In a separate bowl whisk together the oil, eggs, milk or water, and peppers.

Add the liquid ingredients to the dry ingredients and stir just until blended. Spoon about half the batter into the baking dish. Spread the chili over the batter. Sprinkle with about three-quarters of the cheese. Drop spoonfuls of the remaining batter on top of the chili, and sprinkle with the remaining cheese. Bake for 25 to 30 minutes, until the bread is golden brown. Yield: 8 servings

This recipe exported by PDACookbook Plus - www.wakefieldsoft.com

Cooling German Chocolate Cake

2005-09-03T11:01:00.000-07:00

Cooling German Chocolate Cake
Originally uploaded by hombreciego.

1st attempt at baking a cake

Chorizo Lasagna

2005-05-01T14:13:00.000-07:00

Chorizo Lasagna
Originally uploaded by hombreciego.

Thought I'd vary the lasagne and put a little Spanish chorizo sausage in it for a different flavor. My Italian friends are probably rolling their eyes at this bastardazation of one of their specialities. Well, I still used provolone, grated parmagiannom, mozarella and fresh ricotta if that's any consolation. Hope my friends aoppreciate my creativity when they taste this dish today!

Potato_Leek_Soup

2005-04-23T09:34:00.000-07:00

Potato_Leek_Soup
Originally uploaded by hombreciego.

Tis a blustery day in Mesquite. Temperature dropping. Weird for May, so I thought I'd make some delicious Potato/Leek soup before the heat rolls in and ends the comfort soup, season.

2005-04-21T11:40:00.000-07:00

Another fine Gorilla bread

Balsamic /Sausage Lasagna

2005-04-18T00:16:00.000-07:00

Balsamic Lasagna

Baked a delicious lasagna today. Added some balsamic vinegar to the recipe for some zing, and it turned out super tasty and delicious! Here is the recipe:

Balsamic Sausage Lasagna

This recipe serves 6-8.

Ingredients:

Filling:

5 mild Italian sausages, casings removed and crumbled
1/2 onion, chopped
3 cloves garlic, minced
1 T Italian herbs
1/4 tsp. crushed red pepper
1 T fresh parsley or Italian parsley, chopped
1 or 2 zucchini, chopped fine
1 red bell pepper, chopped fine
1/2 c. cremini or white mushrooms, chopped fine
1/2 can tomato paste
1/2 can tomato sauce
1/4 c. balsamic vinegar (or more to taste)
Salt and pepper

Cheese mixture:

8 oz. ricotta cheese
1 egg
1 T fresh parsley or Italian parsley, chopped
1 tsp. Italian herbs
Salt and pepper

For assembly:

1/2 can tomato sauce
1 package no-cook lasagna noodles
1 jar pasta sauce
1/2 c. grated mozzarella
1/4 c. grated parmesan
Directions:

Filling:

Cook sausages until light brown. Drain.
Add onion, garlic, Italian herbs, crushed red pepper and parsley and saute until onion turns translucent.
Add zucchini and red peppers, and cook to soften.
Add mushrooms and cook, stirring, 1 minute more.
Add tomato paste, tomato sauce and balsamic. Cook 15 minutes or until sauce is reduced.

Cheese:

Mix all ingredients together in a bowl.

To assemble:

"Grease" the bottom of a 9" x 13" pan with remaining tomato sauce.
Layer in 1/3 package of noodles to cover bottom of pan.
Add sausage mixture and spread over noodles evenly.
Layer in 1/3 package of noodles to cover sausage mixture.
Add cheese mixture and spread over noodles evenly.
Add 1/2 jar of pasta sauce on cheese and spread evenly.
Top with remaining 1/3 package of lasagna noodles.
Cover noodles with remaining sauce, mozzarella and parmesan.
Lasagna may be covered with foil and refrigerated overnight at this point, or can be baked immediately.
Bake lasagna in a 350-degree oven for 45 minutes to 1 hour, or until hot throughout.
Serve with parmesan cheese and bread.

Tasty Muffins

2005-04-10T09:19:00.000-07:00

Delicious, Hot Fresh Cranberry/Oat Muffins

Cranberry-Oat Muffins

Tiger Woods leads the Master's Golf tourney today. so I decided to make some delicious muffins to go with my coffee while watching golf. The above photos shows my creation fresh from the oven. They taste as good as they look. Maybe even better!! Here is the Recipe. Try it! It's easy and you'll like it!

Cranberry/Oat Muffins

Ingredients:

1/4 cup whole wheat flour
1 1/2 cups unbleached all purpose flour
1/2 tsp. baking soda
1 1/4 tsp. baking powder
1/2 tsp. salt
3/4 tsp. nutmeg
1/2 tsp. allspice
1 tsp. ground cinnamon
1 stick unsalted butter at room temp.
3/4 cup packed dk. brown sugar
2 lg. eggs
3 tbsp. unsulphured molasses
2 1/2 tsp. vanilla extract
1/4 cup yogurt
1 1/4 cups buttermilk
1 3/4 cups wheat bran or 1 cup quick oats
1 cup dried cranberries or raisins or both

Pre-heat oven to 375 deg. light coat a muffin pan with cooking spray or line with paper muffin cups.

In a medium bowl stir together the flours, baking soda, baking powder, salt, nutmeg, allspice and cinnamon. Blend well.

In stand up mixer bowl put softened butter and beat on speed 4 for 2 min. with flat beater attachment until creamy. Stop and scrape sides of the bowl. Add sugar and turn the mixer to speed 6, and beat for 90 seconds. While the mixer is running, add eggs one at a time, mixing thoroughly each time. Add the molasses, vanilla and yogurt and continue mixing for 60 more seconds. Stop mixer, add the the buttermilk and half the flour mixture and mix fo 90 seconds. Add the remaining flour mixture and stir for 1 minute more. Turn off mixer, remove bowl, stir in the cranberries or raisins and oats or bran with a sturdy spoon until well-mixed. Spoon the batter into the prepared muffin pan evenly among the cups. Bake in the center rack of oven for 25-30 minutes. Cool muffin pan on rack for 5 minutes, then transfer the muffins to a plate or basket, cover to keep warm and serve immediately. Delicioso!!

Bananna Nut Bread

2005-04-05T18:26:00.000-07:00

I used up two overripe banannas that were begging to be baked in a nut bread today. The aroma of this fresh baked treat is wonderfu. I can't wait to taste it.

Hot Bananna Nut bread

Layered Mexican Cornbread

2005-04-04T23:04:00.000-07:00

mexican cornbread and beef barley soup

Tonight I served layered Mexican cornbread along with delicious homemade beef barley soup and a fresh spinach salad with my special raspberry vinagerete. The cornbread was a wonderful compliment to the soup and salad. My guests raved about everything and repeatedly asked for the cornbread recipe, so here it is:

Layered Mexican Cornbread

Ingredients:
Butter or non-stick cooking spray, for greasing pan
1 c all-purpose cornmeal
1/2 c all-purpose flour
2 tbsp baking powder
2/3 c milk
2 eggs
1/2 tsp salt
1/3 c vegetable oil
1/2 c chopped onion
1 (14-ounce) can creamed corn
1 c grated Cheddar
1 c chopped jalepeno peppers

Instructions:
Grease an 8 by 8-inch or 9 by 9-inch square pan with softened butter or nonstick cooking spray. Set aside.

In a large bowl, mix together cornmeal, flour, baking powder, milk, eggs, salt, and oil. Stir in onion and creamed corn. Pour half of batter into prepared pan. Top with cheese and peppers, spreading onto batter. Pour remaining batter on top of cheese and peppers. Bake for about 35 minutes or until golden on top and a toothpick inserted into the center comes out clean. Let cool slightly before cutting into squares.

My Cooking Corner

2005-03-30T13:13:00.000-08:00

Here is the space in my small apt. kitchen where I can chop, grate, slice, dice, mix, knead, puree, process and prepare a variety of scrumptious deserts, breads, salads, soups and gourmet meals.

My cooking corner

2005-03-30T12:40:00.000-08:00

Yummy bread

The Sweet Smell of Bread

2005-03-30T10:37:00.000-08:00

Yesterday I made my first ever homemade bread. The aroma throughout my apartment was just like the aroma that used to permeate my grandmother's farm house 50 years ago. There is nothing like the sweet smell of homemade bread. Using my new Kitchenaid mixer to mix and knead the dough for this scrumptious Honey Oat bread, I turned out two beautiful loaves to perfection. After cooking and cooling, I slathered butter and honey on a hot slice and it tasted heavenly. When I undertook it this venture, I figured it was too complicated for this old bachelor to perform. With my machine equipped with a dough hook, it was surprisingly simple to make bread. I didn't shape the dough perfectly, but the loaves looked pretty good when baked. I'm really proud of my first bread making attempt and I know my dear departed grandmother is also!!

Gorilla Bread.

2005-03-22T16:11:00.000-08:00

Easter Goodness

Richard, my 30-something roomate is usually my guinea pig for new recipes. I tried the Food Channel's Paula Dean's recipe for Gorilla Bread on him and he raved about it for hours. He thought I was a genius.
This bread is very sinful and sweet, but is delicious with morning coffee. It is easy to make and the filling in the center comes as a mouth-watering surprise. Try making this simple sweet coffee bread and you'll be the hit of the party.

Culinary Beginnings

2005-03-22T13:00:00.000-08:00

I am beginning this blog to discuss and share recipes about good food. In my retirement I've discovered that creating and preparing delicious and nutritious meals is a great way to have fun and share scrumptious food with family and friends. Armed with my new Kitchenaid stand up mixer and Kitchenaid food processor and other kitchen gadgets, I will continue to churn out mouth watering delicacies that will excite the palette. As I sit here on this blustry day, savoring my homemade potato/Leek soup, I hope that I can engage other cooks in an exchange and dialogue about food preparation. I used Martha Stewart's recipe for my soup and it is simply delicious. Last night, my special lady friend ate three helpings of this satisfying soup. She is a light eater who is not easily satisfied, but she raved about of this dish. Here is a copy of the recipe:

potato leek soup

Martha Stewart's Potato/Leek Soup

Serves 6 to 8

2 dried bay leaves
6 sprigs fresh rosemary or 2 teaspoons crushed dried rosemary
4 sprigs fresh flat-leaf parsley
1 teaspoon whole black peppercorns
3 tablespoons olive oil
4 tablespoons unsalted butter
4 stalks celery, cut into 1/4-inch dice
6 leeks, white parts only, washed well, thinly sliced
4 shallots, diced
6 cloves garlic, minced
2 1/2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1 cup milk
1/2 cup heavy cream
Salt and freshly ground black pepper

1. Make a bouquet garni: First wrap bay leaves, rosemary, parsley, and peppercorns in a piece of cheesecloth. Then tie with a piece of kitchen twine, and set aside.

2. Heat olive oil and butter in a medium stockpot. Add celery, leeks, shallots, and garlic; cook on medium-low heat until very soft, about 45 minutes, stirring only occasionally. Do not brown. Add potatoes, stock, and reserved bouquet garni. Bring mixture to a boil, and then reduce to a gentle simmer. Cook until potatoes are very tender, about 40 minutes. Remove bouquet garni, and discard.

3. Working in batches, pass half of the soup through a food mill, fitted with a medium disk, into a large saucepan. Add remaining chunky soup. Place the saucepan on medium-low heat to warm soup. Slowly stir in milk and cream, and season with salt and pepper. Serve hot.