Oven, Grilled, or Campfire Cooked Salmon

Oven or Campfire Cooked Salmon:

Ingredients:

- 1-2 pounds salmon, whole or steaked
- 1 bottle liquid smoke
- 1 onion sliced
- 1 garlic clove, chopped
- 8 Tbs. butter
- 1 lemon
- 1/2 cup white wine
- salt and pepper to taste
- foil

Rub salmon thoroughly with liquid smoke. Place fish in foil. Put onion, garlic and butter in pocket of fish or on top if steaked. Squeeze lemon juice and sprinkle white wine over all. Salt and pepper lightly. Double wrap salmon in foil. Cook in oven or on campfire until tender. Remove from oven or campfire and let sit until done. Done when salmon flakes with a fork.
Remember it is important to remove salmon from oven or campfire before completely done. It will keep cooking itself in the foil.

Red Chili Recipes and much more!!!

Chile Colorado (Red Chile)

Modo De Preparar Chile Colorado
(Preparation of Dried Red Chile Pods)

The "ristras" that decorate New Mexico's countryside in the fall are strings of red chiles sundrying for preservation and later use in sauces.

All red chile recipes are prepared from native grown chile. Canned, red chile powder available in the "spice section" of grocery stores should not be substituted. {Usually prepared chili, chili powders, and salsas contain a lot of ingredients that are not chile. Also, different chile peppers have different tastes. Only New Mexico chiles taste like New Mexico chiles. ed.]

Temperature: 250°F          Roasting Time: Approximately
                                 10 minutes

Dried red chile pods, stems removed

1. Rinse and dry chile pods.  Remove seeds, if desired.
2. Place chile pods on a cookie sheet in a 250°F oven for
 approximately 10 minutes.  Turn chile pods several times to
 avoid scorching (the chile pods will turn a deeper red).
3. The toasted chile pods may be used for preparing red chile
 powder, or chile sauce (see below).

---

Chile Molido (Red Chile Powder)

Yield: 1 cup                         Freezes Well

16 dried red chile pods, stems removed

1. Place 2-3 pods in a blender container and finely grind them on low speed.
2. Add more pods until the lower portion of the jar is full.  Empty
 container and continue to process until all pods are ground.

---

Chile Caribe (Chile Concentrate)

Yield: 2 cups                        Freezes Well
Temperature: High

1-2 cups water                       8-10 toasted red chile pods*

1. Place water and chile pods in large saucepan.  Heat to boiling on
 high heat.
2. Pour mixture into a blender container and process to a smooth
 consistency.

* Preparation of Dried Red Chile Pods recipe above.

NOTE:  Chile Caribe may be used as a base for any chile recipe.

---

Chile Colorado (Basic Red Chile Sauce)

Yield: 2 cups                        Cooking Time: 10-15 minutes
Temperature: Medium, Low             Freezes Well

2 tablespoons shortening             3/4 teaspoon salt
2 tablespoons flour                  1/2 teaspoon garlic salt
1/4 - 3/4 cup Red Chile Powder*      Oregano (optional)
2 cups cold water**                  Comino (optional)

1. Heat shortening in a medium saucepan on medium heat.  Stir
 in flour and cook for 1 minute.
2. Add chile powder and cook for an additional minute.
3. Gradually add the water and stir, making sure that no lumps
 form.
4. Add seasonings to sauce and simmer at low heat for 10-15 minutes.

*  Red Chile recipe above.  Varied amounts and variety of
 chile will determine the degree of hotness. One to two cups Chile
 Caribe may be substituted.
** For a more mild flavor, tomato juice may be substituted.

NOTE:  One pound of cooked beef or pork, ground, cubed, or shredded,
     may be added.

---

Salsa Pequin (Red Chile Relish)

Yield: Approximately 2 cups             Freezes well

2 cups canned tomatoes,*                1 teaspoon garlic salt
drained and chopped.                  2 tablespoons dried chile
1/2 cup finely chopped onion              pequin,** crushed

1. Combine all ingredients in a medium-sized mixing bowl. Marinate
 at least 15 minutes before serving.

*Two cups chopped, fresh tomatoes may be substituted.
**Varied amounts may be used.

---

Chile Colorado con Torta (Red Chile with Miniature Omelettes)

Yield: 4-6 servings                  Frying time: Approximately
Temperature: Medium-High               5 minutes

Shortening                           1/2 teaspoon salt
2 eggs                               1 Recipe Basic Red Chile Sauce*
1 tablespoon flour                          

1. Heat 1-inch of shortening in a heavy pan on medium-high heat.
2. Separate eggs and beat egg whites until stiff, but not dry. Beat
 in egg yolks, flour and salt.
3. Drop mixture by teaspoonsful into hot shortening. Fry until
 golden. Drain on absorbent towels and add to chile sauce.

---

Chile Ardient (Fire Eater's Chile)

Yield: 2 cups                         Cooking Time: Approximately
Temperature: Medium                     20 minutes
                                    Freezes well.
                                  
1/2 pound pork steak, cubed          1 tablespoon flour
1/2 teaspoon garlic salt             6 tablespoons Red Chile Powder*
1/2 teaspoon salt                    2-3 cups cold water

1. Brown pork in a medium-sized skillet on medium heat. Drain and
 add garlic salt and salt.
2. Stir in flour and cook for 1 minute. Stir in chile and cook for
 an additional minute.
3. Gradually add water and stir until mixture is slightly thickened.
 Cook for 10-15 minutes.

*Red Chile Powder recipe above. Amount and variety of chile will
determine degree of heat.

Creamy Turkey Soup

SERIOUSLY TO DIE FOR!!!

It’s a spin off of a couple different recipes. One from allrecipes .com; it’s under the title After-Thanksgiving Turkey Soup and simplyrecipes.com, under Mom’s Turkey Soup. I made it for the first time after Thanksgiving in 2010. I gave some to Ashley and she called and said. “That is one recipe I have to have before you die” I started to talk her through it, starting with boiling the turkey carcass. She stopped me and said “Well, I can tell you right now, you are not allowed to die” It’s a long process but well worth it!!

Don’t change a thing. I know you’re going to think that’s a lot of onions, and not very much celery and carrots. Trust me it works. In the future I will always double this. I usually make the stock one day, and make the soup on another day.

INGREDIENTS For soup

3 qts. Turkey Stock – recipe below

3 – Medium onions, chopped

2 – Large carrots, diced

2 – Celery ribs, diced

1 cup butter, cubed – make sure it’s salted butter

1 cup all-purpose flour

2 cups half and half cream

1 cup uncooked long grain rice – don’t add more, I know you will want to

2 teaspoon salt

1 teaspoon chicken bouillon granules or 1 cube

¾ teaspoon pepper

I also seasoned it with a couple shakes of Johnny’s and ¼ tsp. poultry seasoning.

In a soup kettle or Dutch oven, sauté the onions, carrots and celery in butter until tender.

Reduce heat; stir in flour until blended.

Gradually add 1 qt. of reserved broth.

Bring to a boil; cook and stir for 2minutes or until thickened. Mine took longer.

Add cream, rice, salt, bouillon, pepper, and remaining broth and reserved turkey.

Reduce heat; cover and simmer for 30 to 35 minutes or until rice is tender.

How to make Turkey Stock

Turkey carcass

1 onion – that has been quartered

2 or 3 carrots cut up in chunks

Fresh parsley – if you don’t have fresh just toss in a couple tablespoons of dried.

Fresh thyme – again if you don’t have fresh use a couple tablespoons of dried.

2 bay leafs

Celery tops

1 teaspoon peppercorns

Remove any big chunks of turkey off the carcass.

Break up leftover bones of the carcass a bit, so they don’t take up as much room in the pot. Put bones and skin and any drippings into a large stock pot and cover with cold water by an inch.

Add a yellow onion that has been quartered, some chopped carrots, parsley, thyme, a bay leaf, celery tops, and peppercorns.

Bring to a boil and immediately reduce heat to bring the stock to a bare simmer or just below a simmer.

Skim off any foamy crud that may float to the surface of the stock.

Add salt and pepper; abut 1 tsp. of salt, ½ tsp of pepper. It sort of depends on how big your turkey is. You can always add salt to the soup later.

Cook for at least 4 hours, uncovered or partially uncovered (so the stock reduces), occasionally skimming off any foam that comes to the surface.

Remove big bones and veggies with a slotted spoon, into a large bowl to cool. You are going to be going through those bones to collect all the meat you can. Then strain your stock through a fine strainer. Set aside 3 qt. broth.

Remove any turkey meat from the bones and veggies, cut into bite-size pieces; set aside.

2/2/2011

I made this soup after Thanksgiving. EVERYONE loved it.

So, I’m making it again, 3 times recipe, WOULDN’T ALL FIT IN ROASTER. MAX IN ROASTER IS 2 X RECIPE

Shrimp Pasta Salad

SHRIMP PASTA SALAD
Printed from COOKS.COM

Read more about it at www.cooks.com/rec/view/0,161,151166-251205,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

2 pkgs. Good Seasons Italian dressing mix
2 c. mayonnaise
2 c. buttermilk
1 lb. vermicelli, break into 1 inch pieces
1/2 c. chopped green pepper
2 c. celery, sliced thin
10 to 12 green onions, sliced
3 hard cooked eggs, chopped
8-10 oz. can shrimp
Toasted almonds as garnish

Combine all ingredients but shrimp and almonds. Chill overnight. Add shrimp and almonds just before serving.

Note: Mixture will appear soupy when first mixed, but will set up as it's chilled overnight. Imitation crab meat can be used instead of shrimp.

Nancy Johnson's Version

1 package vermicelli pasta (cooked, chill a bit but you don't want them cold)

Mix together:
2 cups mayo
2 cups buttermilk
2 packages of dry good seasoning Italian dressing

Then add
1 1/2 cups chopped celery
1 bunch of green onions finely chopped
3/4 lb. salad shrimp.

You can mix all together in a bowl. Don't add shrimp until ready to serve. It's better to make this salad the day before as the dressing will soak into the noodles.

PEANUT BUTTER SNICKER COOKIES

I can't believe I haven't posted anything on my blog for two months. I have tried to restrict myself from gathering more recipes lately and focus more on getting more posted. O.K. lets talk cookies, first you must know you will hardley see baked goods on my blog, because I struggle with baking. You have to follow the directions exactly. Need I say more??? Every once in awhile I pull out the flour and sugar and give a try. If turns out, like these cookies did, then I will be posting the recipe on my blog. Anytime, I bake something and it turns out, you and anyone close to me will hear about it. My sister-n-law, (Diane) said they where the best cookies she has ever had!!! and trust me, this wasn't her first cookie!!! I have made these cookies with other mini candy bars, and haven't found one yet that wasn't yummy. I really encourage you to make these soon!!!

Preheat oven 350 degrees

INGREDIENTS:
½ cup sugar
½ cup packed brown sugar
½ cup butter, room temperature
½ cup creamy peanut butter
1 teaspoon vanilla
1 egg
1½ cups flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
30 mini Snicker candy bars

DIRECTIONS:
In a large bowl, cream butter, sugars, and peanut butter. Add vanilla and egg. Combine dry ingredients and add to peanut butter mixture. Shape dough around each candy bar, making sure the candy is completely covered, without having a lot of excess dough. Place on ungreased cookie sheets. Bake at 350 for about 12 minutes, or till slightly golden. Cool a minute or so before removing from cookie sheets. Serve warm if possible!!!

CHICKEN STUFFED PASILLA PEPPERS WITH SOUTHWESTERN SALAD WITH CILANTRO LIME VINAIGRETTE

I made this over Memorial Day Weekend. I did most of my prep work in the morning, which I highly recommend not only will it make it so much easier come dinner time but it also gives all the ingredients time to mingle with each other. I will definitely be making these again. Ron and I both LOVED, them. I can't wait to make these dish's for my family. These recipes are both from one of my favorite food blogs, For The Love of Cooking.

CHICKEN STUFFED PASILLA PEPPERS

STEP ONE:
ROASTED VEGETABLES
1 Red Pepper
1 Yellow Pepper
1 Orange
1-2 Jalapeños, cored, seed and flattened
6 green onions

Position the oven rack close to he broiler and heat the broiler. Cover a baking sheet with tin foil (for easier clean up). Put the cored, seeded and flattened peppers skin side up on a baking sheet along with the green onions.

Broil until peppers are blackened (make sure to watch the green onions so they don’t burn, remove from the oven when they are soft). Transfer the peppers to a small bowl, cover with plastic wrap, and let cool for 20 minutes. Dice the green onions into small pieces. Once the peppers are cool enough to handle, carefully remove the blackened skin and chop them finely into pieces. Note: Keep your foiled cover pan out, because you will be using it again, in step four.

STEP TWO:
CILANTRO LIME SOUR CREAM SAUCE
1 Cup of sour Cream
1-2 Tablespoons sweet yellow onion, finely chopped
2 Tablespoon fresh cilantro, finely chopped (chop some extra for garnish)
Juice of one lime
Salt and Pepper to taste

In a small bowl, combine the sour cream, onion, cilantro and lime juice then mix thoroughly. Cover and place in the refrigerator until you need it.

STEP THREE:
SHREDDED CHICKEN
3 Cups shredded chicken, (I just cooked 3 chicken breasts in some chicken broth, let them cool, and then shredded them.)
Diced roasted peppers and green onions from step one
3 Tablespoons sweet yellow onion, chopped finely
2 Teaspoons olive oil
2 cloves of garlic, minced
Juice of 1 lime
Salt and Pepper to taste

Combine the chicken, roasted vegetables, onion, olive oil, minced garlic, lime juice, salt and pepper to taste. Mix all ingredients thoroughly.

STEP FOUR:
ROASTED PASILLA PEPPERS
4 Pasilla Peppers, (also known as Poblano Peppers, or Ancho Peppers)

Place the whole peppers on the same tin foil covered baking sheet. Broil until peppers are blackened on all sides. You will have to carefully turn them every 5 to 8 minutes until all sides are blackened. Transfer the peppers to a large bowl, cover with plastic wrap, and let cool for 10 minutes. Once the peppers are cool enough to handle, remove the blackened skin very carefully; gently make a list from eh stem down the center to remove the seeds.

STEP FIVE:
STUFF AND SERVE PEPPERS
Chicken mixture
Cilantro lime sour cream sauce
Peppers
Cheddar cheese
Salsa
Guacamole

Preheat oven to 350 degrees. Coat a glass Pyrex dish with olive oil cooking spray. Place the roasted peppers in the dish.

Carefully stuff each pepper with the chicken mixture. Top each pepper with ¼ of sour cream mixture and spread over the chicken then top with shredded cheddar cheese.

Place in the oven and bake uncovered for 15 minutes or until the chicken is warmed through and the cheese is melted. Serve with guacamole and fresh salsa. (I did my prep work in the morning, and then put the peppers together right before dinner, so my chicken filling was cold. I covered mine and let them cook covered for about 30 minutes, then uncovered them until they were hot and bubbly, about 15 to 20 minutes more.)
SOUTHWESTERN SALAD
WITH
CILANTRO LIME VINAIGRETTE

SALAD
Romaine lettuce
Handful of grape tomatoes
4 green onions, sliced
Half of red pepper
Half of yellow or orange pepper
½ to 1 cup black beans, rinsed and drained
½ to 1 cup sweet frozen corn, thawed
1 avocado, diced
2 Tablespoon Cotija cheese
1 handful of tortilla chips, slightly crushed
Cilantro Lime Vinaigrette (recipe below) to taste

In a large salad bowl add chopped lettuce, tomatoes, green onions, avocado, bell peppers, black beans, corn, tortilla chips, and Cotija cheese. Toss the salad with the vinaigrette to taste and serve.

CILANTRO LIME VINAIGRETTE
½ cup of chopped cilantro
¼ cup canola oil
2 Tablespoon fresh lime juice
1 Tablespoon apple cider vinegar OR red wine vinegar
Salt and pepper to taste
1 clove garlic, minced
½ teaspoon oregano

Use an immersion blender or a regular blender to blend the dressing. Let the flavors mingle for at least 30 minutes before using.

WHOLE WHEAT SPAGHETTI WITH LEMON, BASIL AND SALMON

I really think this is one of my favorite salmon recipes. I love, love this dish. It's got so many of my favorite ingredients, fresh lemon juice, fresh basil, fresh spinach, capers, !!! Oh, I am making myself hungry. The pasta, and the salmon sit on top of a bed of fresh spinach, so all you need to add to this dinner, is maybe some garlic bread. The best part is the left overs are so good cold, or reheated. The recipe is courtesy of Giada De Larentis

Whole-Wheat Spaghetti with Lemon, Basil, and Salmon on a Bed of Fresh Spinach

Ingredients:
1/2 pound whole-wheat spaghetti pasta –
1 clove garlic, minced –
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 Tablespoon olive oil

4 pieces salmon
1/4 cup chopped fresh basil leaves
3 tablespoons capers
1 lemon, zested
2 Tablespoons fresh lemon juice
2 cups fresh baby spinach leaves

Directions:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large very warm bowl and add
Crushed garlic,
2 Tablespoons extra-virgin olive oil
Salt and pepper
Toss to Combine

Meanwhile, warm 1 tablespoon of olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.

Mix together, and add to spaghetti mixture and toss to combine.
1/4 cup of fresh chopped basil
3 Tablespoons Capers – I always add extra capers
Lemon Zest from one lemon
2 Tablespoon fresh lemon juice

Place 1/2 cup spinach in each bowl. Top with pasta. Top each mound of pasta with a piece of salmon. I added some freshly grated Parmesan cheese.