These are almost as good as Red Lobster's
2 c. biscuit mix
1/2 c shredded mild cheddar cheese
2/3 c milk
4 tbsp butter
1/4 tsp garlic powder
parsley flakes for sprinkling
1. Preheat oven to 450 F
2. Stir together the bisuit mix, cheddar, and milk until a soft dough forms. Beat with a wooden spoon for about 30 seconds.
3. Spoon onto a greased cookie sheet. Smooth down the tops to prevent hard points from forming.
4. Bake for 8 to 10 minutes until the tops are brown.
5. While the biscuits are baking, melt the butter in a pan and stir in garlic powder.
6. Once the biscuits are done, brush the tops with butter, and then sprinkle with parsley flakes. Best served hot.
Makes 10 biscuits
Wednesday, April 21, 2010
Sangria
One 1.5 liter bottle dry red wine - the cheap stuff works fine
1 1/4 c grenadine
2 c cranberry juice cocktail
1 1/2 c sweet vermouth
1 1/4 c sugar water (50% sugar solution)
1 med orange unpeeled and sliced
12 sliced strawberries
4 c crushed ice
1. Mix all the ingredients except for the ice in a nice size pitcher. Pour the sangria into a glass and then add the ice.
2. Serve each glass with fruit from the pitcher.
Makes about 3 quarts
1 1/4 c grenadine
2 c cranberry juice cocktail
1 1/2 c sweet vermouth
1 1/4 c sugar water (50% sugar solution)
1 med orange unpeeled and sliced
12 sliced strawberries
4 c crushed ice
1. Mix all the ingredients except for the ice in a nice size pitcher. Pour the sangria into a glass and then add the ice.
2. Serve each glass with fruit from the pitcher.
Makes about 3 quarts
Baked CHicken Chimichangas
1/2 c. chopped onion
2 cloves garlic
2 tbsp olive oil
1/3 c chili powder
one 16 oz jar Chi Chi's salsa
1/4 c. water
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1 lb cooked boneless skinless chicken breasts - shredded
salt
six 10 inch flour tortillas - warmed
1 c Chi-Chi's refried beans
olive oil
sour cream
guacomole
1. Preheat oven to 425 F. Grease a rimmed 15 by 10 inch baking dish
2. In a lg. saucepan saute the onion and garlic in oil until tender. Stir in the chili powder, 2/3 jar salsa, water, cumin, and cinnamon. Pour the mixture into blender or food processor. Process until smooth. Pour back into saucepan and add chicken. Salt to taste.
3. Working with one tortilla at a time, spoon a heaping tbsp of the refried beans down the center of each tortilla. Top with 1/2 c of chicken mixture. Tuck the ends and then roll.
4. Place the chimichangas in the greased baking pan, seam-side down. Brush all sides with oil.
5. Bake for 15 minutes or until golden brown and crisp, turning every 5 minutes.
6. Serve with remaining salsa, sour cream, and guacamole.
Serves 6
2 cloves garlic
2 tbsp olive oil
1/3 c chili powder
one 16 oz jar Chi Chi's salsa
1/4 c. water
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1 lb cooked boneless skinless chicken breasts - shredded
salt
six 10 inch flour tortillas - warmed
1 c Chi-Chi's refried beans
olive oil
sour cream
guacomole
1. Preheat oven to 425 F. Grease a rimmed 15 by 10 inch baking dish
2. In a lg. saucepan saute the onion and garlic in oil until tender. Stir in the chili powder, 2/3 jar salsa, water, cumin, and cinnamon. Pour the mixture into blender or food processor. Process until smooth. Pour back into saucepan and add chicken. Salt to taste.
3. Working with one tortilla at a time, spoon a heaping tbsp of the refried beans down the center of each tortilla. Top with 1/2 c of chicken mixture. Tuck the ends and then roll.
4. Place the chimichangas in the greased baking pan, seam-side down. Brush all sides with oil.
5. Bake for 15 minutes or until golden brown and crisp, turning every 5 minutes.
6. Serve with remaining salsa, sour cream, and guacamole.
Serves 6
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