Chrissy Cooks! My Favorite Recipes

Spiral Pork Loin Roast

2009-03-19T16:09:00.001-06:00

This year I've decided to make a pork roast that I sort of invented this summer and just fell in love with.

Spiral Pork Loin Roast

You start out with a large pork loin roast and you cut it in a spiral like you would a jelly roll. Next take a package of mushrooms, an onion, 2 stalks of celery, 3 cloves of garlic, fresh rosemary and thyme. Rough chop everything and then saute them for just a few minutes in a tablespoon of Extra Virgin Olive Oil (EVOO)

You then layout the pork so it's a long rectangle rub some EVOO over it and then slather the mushroom onion mixture over the top. (Your hands will be VERY messy!) put a few large toothpicks in and then brown the top and bottom carefully so as not to loose the stuffing. (It's a little tricky and messy but it is SO worth it!)

Bake in a 350 oven until your meat thermometer reads PORK is Done! remove from the oven and let sit on a cutting board for 10 minutes. Then slice. The presentation is just gorgeous and the aroma is intoxicating. Make a gravy using the yummy bits at the bottom of the roasting pan the traditional way.. using a bit of white wine if you need to..(I do whether I need to or not) Serve with my garlic smashed potato's and a salad and your guests will be impressed.

Parmesan Potato Cakes

2009-12-20T10:17:00.001-07:00

Ingredients

3 tablespoons olive oil
1 onion, chopped
1 clove garlic, grated/chopped
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 pounds Yukon gold potatoes, peeled
1 cup grated Parmesan Cheese
1/2 cup chopped fresh basil

Directions

Warm olive oil in a large nonstick pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the grated garlic and cook until tender and fragrant, about another 2 minutes. Season the onion mixture with salt and pepper. Move the onion mixture to a bowl... set aside. Keep the pan ready.

Meanwhile, grate the potatoes using a hand grater or food processer. Wrap a clean kitchen town around the potatoe mixer and squeeze out the excess water in the potatoes. Combine potatoes with onion mixture. Add Parmesan chesse and fresh basil. Stir and season with salt and pepper to taste. (if you like a little heat, add a few drops of hot sauce or some red pepper flakes.

Using the pan you sauted the onions in, add additional oil and heat pan to hot but not smoking.. add potato mixture.

Press the potatoes flat in the pan and cook until the bottom is golden brown and the pancake can move in the pan about 15 minutes. Lower the heat to medium high so it browns evenly. When nicely browned, place a large plate on top of the potatoes and flip it upside down on to the plate, turn the heat back to high, add a turn of EVOO in the pan if needed then slide the uncooked back into the pan, cook until the bottom brown and crisp about 15 minutes. Slide the pancake onto a serving platter, slice, and serve with a garnish of sour cream if desired.

Making Homemade Pesto

2009-09-07T08:26:00.000-06:00

Image via Wikipedia

I just read this great post about using things you buy at farmers market to their best advantage.

I just LOVE basil and pesto and this is a great recipe and there was also a cilantro version as well as recipes for simple tomato sauce, simple marinara sauce and how to dry herbs. Check it out!

Leftover Asian Stirfry

2009-07-07T15:43:00.000-06:00

I just threw this together last night and it came out awesome!

Use any of these leftovers in your fridge:
Grilled Chicken or Pork
Thin slice or grate carrots
Celery
Snow Peas
Peppers (any color, rough chop)
White Wine

Pantry Stock
Sliced Water Chestnuts (always buy sliced. same price and no work)
Bamboo Shoots
Artichoke hearts (rough chop)
Chicken, Pork or Vegetable Stock
Tamari, Teriyaki, Peanut sauce, Kung Pao Sauce (pick your favorite or the one you have!)
Onions - (rough chop)
Garlic
Oriental Noodles of choice

Freezer Stock
Green Peas
Snow Peas
Edemame
Peppers (any color, rough chop)

Spices
Red Pepper Flakes

Garlic
5 Spice Powder

Boil water (put some salt in to speed the time) add noodles Cook to tender.

In the bottom of your wok or non-stick pan heat 1-2 tbsp Sesame Oil with 1 tsp red pepper flakes, 5 spice powder. The spices will release their flavors into the oil. add the onion and celery first and then any or all of the ingredients that you like from the lists above. Stir.. Fry... add enough white wine or broth to keep de-glazing the pan. Taste, add seasonings as required for your preference. Serve with Cooked noodles.

I also made potstickers from the recipe below.. Easy Cheesy... 30 minutes or less for my family of 4

"You Won't Believe What's In It" Playoff Dip

2009-03-16T12:59:00.001-06:00

Playoffs Dip! Make this for your playoff get togethers and you are guaranteed to be a big hit! This is SO easy and is always such a surprise when people ask me what's in it??

Take 1 small jar of Apricot Jam
1 can of green chili's
1 16 oz pkg Neufatel Cheese (Lowfat)
1 cup shredded cheese (4 cheese Mexican is my favorite)

Place the block of cream cheese in a microwave safe serving container,
Combine the jam and chili's and pour over the cream cheese
Top with the shredded cheese and heat until the shredded cheese is melted.

Serve with crisp crackers, crusty bread etc.

SO good, and is guaranteed to disappear and make you the hit of the potluck.

Note: I have tried to get a picture of this the last three times I've made it, but before I can get the camera out, someone has already dug into it.

Easy Cheesey Jack Mack & Cheese

2009-05-13T15:02:00.000-06:00

Easy Cheesey Jack Mack & Cheese

I grew up in a German household so everything was heavy, white flour, lard, butter and bland... so I defatted and spiced up my Mama's recipe. Let me know what you think.

(If you have the Rachel Ray Pantry items in your cupboards, you should have everything you need other than the fresh dairy products.

2 cups whole grain pasta (I like bow ties, my kids like wheels but they take a little longer) cook it a little shy of al dente
16 ounces Cheddar cheese cubed or shredded (what ever is on sale)
8 ounces pepper jack cheese, cubed or shredded
1 small can green chilis
2 teaspoons all-purpose flour
1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1 squirt of mustard -any kind
1/8 teaspoon freshly ground nutmeg (fresh makes all the difference!)
4 tablespoons lite sour cream
1 large egg, beaten
1 cup buttermilk
1 cup skim milk
4 slices bread
1 tablespoon EVOO
2-quart baking dish

Easy Cheesey Jack Mack and Cheese

Preheat oven to 350 degrees F.
In a large bowl, toss together pasta with the cheese cubes and pour into the baking dish. In a large bowl mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg and sour cream, egg, buttermilk and skim milk. Pour over the pasta and cover with shredded Cheddar. Bake uncovered until top is just beginning to brown, about 35 minutes. Meanwhile, cut the bread into crouton-sized squares. In a skillet over medium heat add EVOO, add cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.

I could eat nothing but Mexican Food for a year

2009-04-06T20:03:00.001-06:00

Chimichanga at Don Ramon's

I think Mexican, although Italian is a close 2nd. I'm not sure what Italian Breakfasts look like, but I'm a huge fan of Breakfast Burrito's,

Spicy Crunchy Onion Strips

2009-04-01T14:34:00.002-06:00

Spicy Crunchy Onion Strips

Onions are one of those vegetables that turns into a totally different flavor and texture when you cook it. I really do NOT care for raw onions at all in anything!! BUT cook them, add some heat and a few other ingredients and they are easily one of my all time favorites!

For this cooked onion treat start by slicing 2 onions into 1/4 to 1/2 inch thick strips. Pat the onions dry and set aside.

Next make a batter using:

1/2 cup buttermilk
1 egg
1 teaspoon of your favorite hot sauce sauce

In another bowl mix ingredients below and place into a bowl or a large zip lock bag.

1 cup all-purpose flour
1 teaspoon red pepper
Salt
1/2 teaspoon freshly ground black pepper

Place vegetable oil in a deep skillet until it comes about 1-inch up the side of the pan. Heat oil to 360 degrees F. Make sure the oil is hot enough or they will end up mushy! I HATE mushy food!

Dip the onion slices in the wet batter to coat them drop them into the bag with the flower mixture.

Add them to the hot oil in small batches so you don't lower the temperature of the oil.

Deep-fry onions until golden, about 2 minutes.
Fish out the onions and place on a paper towel lined plate and sprinkle immediately with salt or your favorite seasoned salt.

Add to the top of steaks, burgers, or just as a snack. Enjoy!!

What are some of your favorite things to do with onions? I am always looking for new ideas.

Movie Night Pizza

2009-03-16T14:48:00.003-06:00

Movie Night Pizza Recipe ~ a Chrissy Original

There seriously is NOTHING better than making pizza at home and watching the latest Red Box Flick in front of your own cozy fireplace!

Preheat Oven to 425′

1 pizza dough, store bought or from your favorite pizza shop
A palm full all-purpose flour or cornmeal
Extra-virgin olive oil, for drizzling, plus 2 tablespoons
2 tablespoons finely chopped rosemary leaves, a couple of sprigs
2 tablespoons finely chopped fresh basil (you can substitute dry herbs if you don’t have fresh… I love the Italian Blends!)
Coarse salt

Crust:
If pizza dough is frozen, thaw for 5 hours, punch down and roll out and let rise once approx 1 hour.

On a round pizza stone or pan or on a rectangular baking sheet, using flour or cornmeal to dust the dough, spread out the dough to form your crust. If you are using a baking sheet, drizzle pan with extra-virgin olive oil then set crust in place. Poke the pizza dough in several areas with the tines of a fork. Drizzle the dough with extra-virgin olive oil then season it with finely chopped rosemary & basil and a little salt. Make sure the oven has come up to temp and then place in the oven for 8- 10 minutes.

Take Crust out and add your favorite pizza toppings or try one of my varieties and of course the cheese working all the way to the edges.

VARIATIONS: Sausage & Fresh Tomato

1 jar of Prego Heart Healthy Sauce
1 package or whole cooked Spicy Italian sausage sliced
add 1-2 teaspoons red pepper flakes (ONLY if you like spicy!)
1-2 tablespoons fresh basil
2 Fresh Roma tomatoes Thinly sliced
2 cups Mozzarella Cheese

Cover pizza with sauce then sausage cover with cheese &
top with ribbons of basil and tomato slices.

* Omit the sausage for a Margaretta Pizza.

Return the pizza to the oven and bake until cheese is golden, another 8 to 12 minutes. Not Boring Veggie
Brown in EVOO..
1-2 chopped red peppers,
1 lb fresh mushrooms,
1 onion,
3 cloves garlic,
1 small can chopped jalapeno’s or green chili’s
1-2 tsp red pepper flakes

SAUCE

I use Prego jazzed up with some fresh onions & garlic browned in EVOO
1 teaspoon dried Italian Spices
1 package (2 cups) shredded mozzarella

* Optional 1/2 cup grated Cheese Blends (Romano, Parmesan) sprinkled on top.

Return the pizza to the oven and bake until cheese is golden, another 8 to 12 minutes.

I would love to hear from you if you added any of your own favorite ingredients or have any suggestions. I never make a pizza the same twice but they are ALL Crowd Pleasers

Pollo Verde con Arroz

2009-03-16T14:13:00.000-06:00

Green Chili Chicken w/ Rice
Heather’s Favorite

1 cans Green Chili Enchilada Sauce (or home made of course) I use Hatch's Medium.
2 cups cooked, shredded chicken breast
1 can (16 oz) diced tomatoes
Mexican spices to your taste, (chili powder, cumin)
1 cloves garlic (smashed and diced)
1 small onion diced
1/2 tsp cumin
2 - 4 oz can's green chili's
1/4 - 1/2 c. chicken or veg broth
2 cups package, shredded Cheddar or Mexican blend cheese
1 package of 10 (or so) burrito size Tortilla, flour

1 package of microwave Spanish rice (follow package directions and add 3 Drops HOT sauce & can of green chili's)

Preheat oven to 350. Grease a 9 x 13 Pan. Feeds 4-6 depending on other side dishes.

Microwave Spanish rice using packing directions & special directions above.

Prepare your chicken by either using a store bought cooked chicken or grill your own. Shred or cut into small pieces. Combine in a large skillet tomatoes, 1 can green chili, garlic, cumin, onions & tomatoes stir and simmer, add chicken and chicken broth as needed for moistness and to de-glaze the plan.

Place a large spoonful of chicken mixture 1 of rice & 1 of shredded cheese. Roll up and place in a greased 9 X 13 pan.( How full you want the enchiladas to be, etc., is up to you. ) Repeat till pan is full. Pour green chili and cheese over the top.

Place in oven for about 30 minutes or so.

The cheese should be melted and bubbling.

My extra daughter Heather (one of my youngest daughter’s best friend that ”lived” at our house, always requests this dish for any and all special occassions. Love you Heather!

Janes Poor Man’s Toffee

2009-03-16T12:52:00.001-06:00

Janes Poor Man’s Toffee

My next door neighbor Jane used to make up huge platters of yummies on the holidays and then bring it to our house….and these things are just totally addictive….

1 cup butter
1 cup brown sugar
Enough graham crackers to make a layer on a cookie sheet (regular size cookie sheet… if it’s a large sheet you will need to increase butter and sugar to 1 1/2 cups of each!)
1 12-ounce bag of chocolate chips
1/2 12 ounce bag of toffee chips (you can substitute SCOR bars or Heath Bars if your store is out of toffee chips)

Line a cookie sheet with foil(cleanup easier). Bring the butter and brown sugar to a boil in a saucepan and simmer it for about 5 minutes. Put a layer of crackers on the cookie sheet, close together. ‘

Pour the brown sugar mixture over the crackers and bake for about 6-10 minutes(I do the 10 it should be bubbley) at 350F.

Remove and immediately pour the chocolate chips over the crackers, evenly distributing them. Let it sit a minute and then spread the chocolate across the mixture with the spatula gently so as not to disturb the crackers underneath. Let it sit for another 30 seconds and at this point it pretty much spreads like frosting.

Then I top with toffee bits. You can top with whatever you like.

My favorite is just some chopped walnuts, but you can also try dark chocolate with candy cane bits, white chocolate with dried cherries, rocky road, m&m’s…just about every combo you can think of. Put it in the refrigerator to let it set up… then break apart into toffee shaped pieces. I’ve seen recipes using other types of crackers too, but the graham crackers are my favorite.

This makes a bunch and keeps & ships really well.. but it won’t last long!

SEX IN A PAN

2009-03-16T12:48:00.001-06:00

Sex in a Pan - My niece Julia gave me this recipe!

1/2 c. chopped nuts
1/2 c. butter
1 c. flour
1 lg. carton Cool Whip
1 c. powdered sugar
8 oz. cream cheese
2 sm. pkgs. chocolate pudding
3 c. milk

Mix nuts, butter and flour. Press in 9×13 inch pan. Bake at 350 degrees
for 10 minutes. Cool.

Mix 1/2 of the Cool Whip, powdered sugar and cream cheese.
Spread on crust. Mix pudding and milk and spread over crust. Spread
other 1/2 of Cool Whip on top. Chill.

We have no idea of it keeps well because there is never any left!

GREEN CHILI DE PABLO

2009-03-16T12:46:00.000-06:00

GREEN CHILI DE PABLO- My favorite Basso to sing with.. Paul gave me his recipe.

*Cut up 1 lb. + - of pork (they have it pre-packaged for green chili) into bite sized pieces & brown in pan with salt & pepper.
* Add 4 15oz. cans (or 2 28oz. cans of stewed tomatoes.
* Add 1 7oz. can of green chilis (more is OK too)
* Add 1 4oz. can diced Jalapenos (more is OK for hotter)
* Add 3 14oz. cans of chicken broth
* Add 2 14 oz. cans of Mexican Stewed tomatoes
* Add 1 big gulp sized glass of water
* Heat to boil - simmer for 1 hr + -

* When boiling - add 1/2 - 1 cup of “stiffning” (lukewarm water & flour to a thick paste)
* Eat
* Go to the bathroom next day frequently :P

HAPPY COOKING

Paul made this for a church fundraiser and I was hooked!

Black Bean Turkey Empanada’s

2009-03-16T12:39:00.000-06:00

Turkey and Black Bean Empanadas

Left over turkey (about 2 to 3 cups shredded)
1 (15-ounce) can black beans, drained & lightly smashed
1/2 cup shredded cheese Mexican 5 cheese or your favorite
1/2 cup salsa
2 tablespoons freshly chopped cilantro leaves
1 teaspoon ground cumin
1 can green chili’s
2 (9-inch) refrigerated pie crusts

Preheat oven to 425 degrees F.

In a large bowl, combine turkey, black beans, both cheeses, salsa, cilantro, and cumin. Mix well to combine.

Unroll pie crusts onto a flat surface. Using 4-inch cutter, cut out Circles. Spoon mixture on 1/2 of circle, fold over and pinch the edges together with a fork to seal. Place on a large baking sheet. Cut small slits in the tops of each empanada, brush with evoo or butter. Bake for 15 minutes, until crust is golden brown.

*If you have one of those Cool Pampered Chef circle cutter and sealer things and you have never used it... It works PERFECT for these and no one will believe you made them.

*POTLUCK Winner!

Steak Fries

2009-03-16T12:13:00.001-06:00

These Steak Fries come out AWESOME and so much better for you than deep fat frying.

Russet Potatoes or Yukon Gold (1 per person)
EVOO (Extra Virgin Olive Oil)
Salt
Pepper
Home Fry Seasoning (optional)

Preheat oven and large baking sheet in 425 oven. (preheating the pan is the secret to them not sticking)

Slice potatoes into long strips (depends on how crispy you like, I cut them fairly thin as I like REALLY crispy fries)

Place them into a bowl and drizzle with EVOO(Extra Virgin Olive Oil), and seasonings, repeating a few times as you fill the bowl.

Spread them out in one layer on the baking sheet and bake for 20 minutes... then turn and leave them in for a few more minutes depending again on how crispy you like them.

These also keep well if you just wrap the leftovers in foil and bake them in the oven the next couple of nights at 400 again. (We rarely have ANY leftovers though!)

Serve with my Inside Out Bacon Cheddar Burgers

Inside Out Bacon Cheese Burgers

2009-03-16T12:02:00.001-06:00

5 slices bacon, chopped
Extra-virgin olive oil, for drizzling
1 1/3 pounds ground beef sirloin (97/3%)
1 tablespoon Worcestershire sauce, eyeball it
1 tablespoon steak seasoning blend or coarse salt and black pepper
1/2 pound favorite cheese, crumbled/grated
1 teaspoon ground cumin
Salt and pepper
4 whole grain buns or bread of choice split & grilled at the end

Preheat grill pan over high heat.
In a medium pan brown bacon over medium high heat and drain on paper towel lined plate and chop into small pieces.

Combine ground beef with Worcestershire, Cumin and steak seasoning or salt and pepper. Divide meat into 4 equal parts.
Combine grated cheese and cooked bacon.
Take 1/4 of the meat in your hand and make a well in the center of it. Pile in cheese and bacon, then carefully form the burger around the cheese and bacon filling. Make sure the fillings are completely covered with meat.

When all 4 patties are formed, drizzle burgers with EVOO and place on hot grill pan. Cook 2 minutes on each side over high heat, reduce heat to medium low and cook burgers 7 or 8 minutes longer, turning occasionally. Do not press down on burgers as they cook because it makes the meat loose in juiciness. Transfer burgers to a plate and let them rest 5 minutes before serving. Add a slice of cheese if your crew are cheese lovers! *This is also the time to grill your buns.

Add mayonnaise and cumin in a small bowl with salt and pepper to taste for a quick and surprising spread.

Serve with any combination of:
Grilled Onions
Marinated Mushrooms
Sliced Onion
Thinly sliced tomato
Crisp lettuce leaves
Mustard, Catsup
Salt & Pepper to taste.

Serve up with a slice of watermelon and My Healthy Steak Fries.

Grilled Curried Chicken Salad - Low Fat

2009-03-16T11:46:00.000-06:00

This is one of my current favorite things to make for lunch. You can add or subtract fat as you like by the optional ingredients.

Ingredients:

1 Large Chicken Breast - Grilled (cut into bite sized cubes)
12 Grapes - halved. or Mandarin Orange slices - halved
1/4 c. of Walnuts- chopped
1 stalk Celery - chopped
1/4 c. of non-fat plain yogurt or 1/4 c. Lt. Miracle Whip or 1/4 Mayo
1/2 tsp of Sweet Curry Powder to taste
1/2 tsp of Dill or (1 tsp of any Dill based Spice Blend) to taste
Salt & Pepper to taste.

Combine all ingredients and chill for 30 mins or eat right away.
You can serve this on a lettuce leaf, with crackers, bruchetta, celery stalks, and of course use for a non-traditional Chicken Salad Sandwich.

*optional FAT but Yummy topping... Shoestring Potatoes sprinkle a few on top.

Potluck Favorite too. just scoop in the center of a pretty serving dish and arrange the "scoopers" around the edge, if you use the shoestring potatoes, wait until serving as they get mushy otherwise.

Time Magazine Study on the words people want to hear most!

I Love You
I Forgive You &

Supper's Ready!

Or as my Gramma always said.. SOUPS ON!

Skinny Chicken Chimichanga's

2009-03-15T23:02:00.004-06:00

½ pound chopped rotisserie chicken
1 onion, finely chopped
1 garlic clove, minced
2 teaspoons chili powder
1 teaspoon dried oregano
½ teaspoon ground cumin
1 (8-ounce) can tomato sauce
2 tablespoons chopped mild green chilies
1/3 cup shredded reduced-fat Mexican cheese blend
4 (8-inch) fat-free multi-grain tortillas

1. Preheat the oven to 400º. Spread canola oil on a paper towels and grease cookie sheet lightly.

2. 1 tsp canola oil in a skillet set over medium-high heat. Add the onion, garlic, chili powder,oregano, and cumin. Cook, until onions start to caramelize, add the chicken, stir until the chicken is heated through. Stir in the tomato sauce and the chiles, bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens slightly, about 5 minutes. Remove from the heat and stir in the cheddar.

3. Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes.

4. Spoon about ½ cup of the filling into the center of each tortilla. Fold in the sides, then roll to enclose the filling. Place the chimichangas, seam-side down, on the baking sheet.

Brush the tops of the tortillas with oil. Bake until golden and crisp, about 20 minutes. Do not turn.

Smother with Green Chili or your favorite salsa, shredded lettuce, fresh tomatoes, & low fat Sour Cream.