Denise's Food Blog

These are the BEST burritos EVER!! My uncle Steve taught me how to make them 27 years ago and they have been a staple in my house ever since. This is what it looks like when it done. Take burrito shells, refried beans, Monterrey jack cheese, and voila! Burritos. SO this is how I make them. first I take pork, whether its a pork butt, or loin it doesn't matter. I cut into bite size chunks and brown them in a pan with a little oil. While that is browning, I cut the vegetables. Onions, (3)green bell peppers, (1-2) jalapenos, (1-2) pablano, and(1) Serrano peppers.   I use 1-2 jalepenos depending on how spicy you like it. Remember, even if its spicy, the refried beans and cheese cool it down. Sweat the peppers and onions, then add green salsa(salsa verde) Cover and simmer for a few hours stirring occasionally until the meat is tender and the peppers are completely broken down.  When it's done and you are ready to serve, I add in chopped cilantro. This

So I saw a cooking show (DDD)where they made Chicken Kiev. Looked so good so I thought I would give it a shot!  Chicken breast with a bunch of herbs on the inside, breaded and fried!! Here it is!! First I made the herbed butter. I used a stick, softened.  Chopped parsley, Thyme, I didn't have fresh rosemary so I used dried, and some dill. Mix it up and then I put it into my long ice cube tray and put it into the freezer to save for later. It calls for ground chicken. I didn't have any but I had boneless skinless chicken breast. I put it in the food processor and voila! Since I had the food processor out, I threw the onion in there too. And then the eggs... I still stuck to my 2 eggs per pound rule. Mixed up my chicken mixture and added a little bread crumbs to help it stick together and some salt and pepper. Next, you take the chicken mixture, make it into a patty. put one of the frozen herbed butter sticks in the patty and then close it up around i

This was the most amazing Chicken!! I actually watched an episode of Diners, Drive ins, and Dives and got the recipe from there. Of course, I didn't have as much cumin as I needed, so I changed and tweaked the recipe and although I never made the original recipe the one I made was fabulous. I use so much Cumin, I need to start buying it in one of those huge containers they sell at BJ's. I thought I had extra down stairs but I didn't. UGH. Anyway here is how I made it. I used 6 thighs and 4 drumsticks I made a paste which was: Cumin about a tablespoon Oregano about 2 tablespoons Pepper teaspoon Salt 2 teaspoons Garlic 1 teaspoon minced Chili powder 1 tablespoon Corriander powder 1 tablespoon mix that together and then add olive oil to make a paste. I put the chicken in 2 aluminum pans and rubbed equal parts of the paste on each piece of chicken until it was gone. I let marinate for an hour. I browned each piece of chicken in a frying pan and then put the

The best Roast Turkey ever! I made it this way for Thanksgiving it came out perfect! So juicy, and full of flavor! I will never make turkey any other way again!. This was a small 13-14 Lbs turkey. I bought it frozen and defrosted it in the refrigerator. When it was thawed, and about 30 hours until I was going to roast it, I took the plastic wrapper off, threw away the giblets. I put the Turkey in a disposable aluminum pan. I forgot to take pictures of all the steps so forgive me. I made a dry brine with Old Bay Seasoning. The brine is 1/4 cup salt 1/4 cup + 2 Tbsp Old Bay Seasoning 3 Tbsp brown sugar Pat the turkey dry with paper towels and then generously add the rub all over the turkey.Put it back into the fridge, UNCOVERED. I let it sit in the fridge for 30 hours. For a larger turkey like the one I made for Thanksgiving (20lbs) I left if for 48 hours. The day I'm going to roast it, I take it out of the fridge and let it rest while I am making the butter rub.

This is Blackened Tilapia. When ever I make it I have to make a lot. It gets eaten right up! It takes about 30 minutes from beginning to end. It's light, easy and packed full of flavor. First I melt butter in the pan. Then I put cajun seasoning on the side going onto the pan. Then I season the other side. I added cracked black pepper. Then I cook until nice and brown, then flip once and brown on the other side. You don't want to flip more than once because the fish is fragile. I make a salsa to eat with it. I use red onion, cilantro and lime juice. The crisp freshness and acid from the onion and lime are just enough to balance out the seasoning. serve with your favorite side dish! enjoy

I love this classic. I start by slicing 3 large yellow onions and lightly carmelizing them in butter. This brings out the flavour of the onions. After onions are nice and soft and starting to brown, I add red wine. I used about a cup. I used a few dashes of Worcester sauce I added pepper and 32 oz of beef broth. I also add a couple beef bullion cubes as I feel they add a little extra flavour.  While the soup is simmering, I cut and dry toast french bread in the oven on 350. I then grate my cheeses. I use sharp cheddar, mozzarella and Swiss cheese All ready to put into crocks! I scoop a couple ladles into a crock. Add toast and top with cheese. I then put into the broiler for a few minutes to melt and brown the cheese.  Enjoy!