Tuesday, January 19, 2010

Make Ahead Chimichangas

Here is my version of Chimichangas that you can make ahead and put in the freezer. I wrap each one in foil and put in a freezer bag. When its time to make them just remove however many you need and place on a cookie sheet to bake without having to thaw.


1lb of ground beef
1 can of refried beans
1 jar (16 oz.) of salsa
1 envelope of taco seasoning
16 oz. of shredded cheese (Monterey Jack or whatever you would prefer)
16 flour tortillas

Brown your meat, then combine the next four ingredients including cheese in the skillet. Stir to combine. Place the meat mixture in a tortilla then fold the sides in first before rolling it so its like a burrito. (I use 2 small cookie scoops per tortilla) Wrap in small piece of foil and place in freezer bag.

When ready to cook place foil packet directly from the freezer on to your baking sheet. Bake at 375 degrees for about 45 minutes until heated through and a little crispy. Another way to prepare is to thaw, unwrap and fry in a small layer of oil.


Posted By Taraleigh

Saturday, January 16, 2010

Boston Market's Creamed Spinach

I'm fixing this tonight - so I don't know how good it is, but it sounds delicious!


3 tablespoons margarine or butter

3 tablespoons flour

2 cups milk

1/2 cup grated Parmesan or Romano cheese

1 medium onion, finely chopped

2 cloves garlic, minced

1 to 2 tablespoons butter

2 packages frozen chopped spinach, thawed, squeezed dry

salt and pepper


Combine flour and butter in saucepan; heat and stir to make roux.

Add milk (more if necessary) and cheese.

In another pot, saute onion and garlic in butter; add spinach.

Cook 10 minutes, or until spinach is hot and onion is translucent.

Add white sauce and mix thoroughly. Add salt and pepper.

Note: You can make this ahead and reheat in a casserole (sprinkle with buttered bread crumbs).

New York Strip Roast

This can be expensive, but for special occasions it's worth it!

Difficulty: Easy
Preparation: 3.25 hours (including marinating for 3 hours)
Cook Time: 2 hours
Rating: 5 stars!!!

Source: Epicurious


4 garlic cloves
8 fresh sage leaves
4 teaspoons fresh thyme leaves
4 teaspoons olive oil
4 teaspoons salt
1 1/2 teaspoons ground black pepper

1 4- to 5-pound boneless beef loin New York strip roast, fat trimmed to 1/4 inch


With machine running, drop garlic into processor; blend until finely chopped. Add sage, thyme, oil, salt and pepper; process until paste forms.

Pat meat dry with paper towels. Rub meat all over with herb paste. Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)

Preheat oven to 450°F. Place meat, fat side up, on rack in roasting pan. Roast meat 15 minutes. Reduce oven temperature to 350°F. Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes). Remove from oven; let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter.

Posted by Debi

Monday, January 11, 2010

Sweet Potato Pie

Source: Baking Illustrated Cookbook
Rating: 5 stars
Difficulty: Moderate
Preparation: 30 minutes
Cook Time: 45 minutes


1 pie crust, partially baked
2 lbs. sweet potatoes (about 5 small to medium)
2 T. unsalted butter, softened
3 large eggs, plus 2 yolks
1 cup sugar
1/2 t. freshly grated nutmeg
1/4 t. salt
2 - 3 T. bourbon
1 T. molasses (optional)
1 t. vanilla extract
2/3 cup whole milk
1/4 cup packed dark brown sugar


Follow the directions for partially baking the crust until light golden brown. Remove the baked crust from the oven and reduce the oven temperature to 350 degrees.

Meanwhile, prick the sweet potatoes several times with a fork and place them on a double layer of paper towels in a microwave. Cook at full power for 5 minutes; turn each potato over and continue to cook at full power until tender, but not mushy, about 5 minutes longer. Cool 10 minutes. Halve a potato crosswise, insert a small spoon between the skin and flesh and scoop the flesh into a medium bowl; discard the skin. Repeat with the remaining sweet potatoes; you should have about 2 cups. While the potatoes are still hot, add the butter and mash with a fork or wooden spoon; small lumps of potato should remain.

Whisk together the eggs, yolks, sugar, nutmeg, and salt in a medium bowl; stir in the bourbon, molasses (if using), and vanilla, then whisk in the milk. Gradually add the egg mixture to the sweet potatoes, whisking gently to combine.

Sprinkle the bottom of the warm pie shell evenly with the brown sugar. Pour the sweet potato mixture into the pie shell over the brown sugar layer. Bake on the lower-middle rack until the filling is set around the edges but the center juggles slightly when shaken, about 45 minutes. Transfer the pie to a wire rack; cool to room temperature, about 2 hours then chill before serving.

Posted by Debi

Sunday, January 10, 2010

Caramel Macchiato Punch

I found a recipe for Cappuccino Punch, and I made some changes that turned out to be quite a hit!

Brew one pot of coffee.
Add 1 cup of sugar while coffee is still hot. Let cool.
Pour coffee into punch bowl.
Add 12 cups of milk.
Add 1 quart of vanilla ice cream softened.
Add 1 quart of Starbucks Caramel Macchiato ice cream softened.

Stir to blend well. Ladle into cups and top with whipped cream and cinnamon sugar sprinkles. Enjoy!

Posted by Debi