Vegetarian Spanish Tortilla

1 large or 3 small zucchini, grated (about 1 pound)
2 t salt
¾ c olive oil
2-3 potatoes diced into ½-inch cubes
1 large onion, chopped
5-6 eggs
dash of nutmeg
dash of pepper
Directions
Place grated zucchini in colander, toss with 1 t salt, and set in sink or over a bowl to drain.
Heat oil, reduce heat to medium-low, add potatoes, onion, and ½ t salt, and sauté, stirring occasionally, for 30 minutes. If potatoes start to brown, reduce heat.

Squeeze handfuls of zucchini to get rid of as much water as possible, and add the zucchini to the potatoes. Sauté, stirring occasionally, for another 15 minutes. Remove from heat, and use the slotted spoon to transfer vegetables to a large bowl, allowing excess oil to remain in the pan.

In the small bowl, beat the eggs with remaining ½ t salt, nutmeg, and pepper, then stir into the vegetables.

Pour into pan, press everything down lightly, and cook, covered, over very low heat. After 7 minutes, use a rubber spatula to gently lift up one side and check the color of the bottom. When the tortilla is just about set and the bottom is lightly golden (no more than 12 minutes total), remove from heat and let stand, still covered, 5-10 minutes, until set.

Run rubber spatula all the way around the pan to make sure the tortilla isn't stuck anywhere. (This should be easy if you use a non-stick pan.) Place plate upside-down over pan and quickly (and carefully!) flip both, so that the top of the tortilla is now the bottom.

Slide tortilla back into the pan and cook over low heat for another five minutes. Let cool and serve.

Chicken Massaman Curry

Ingredients

2 tablespoons vegetable oil
3 tablespoons curry powder or paste
1 (3/4 inch thick) slice ginger, minced (or 1 t ginger powder)
2-3 skinless, boneless chicken breasts- cubed
3 tablespoons brown sugar
3 tablespoons fish sauce
3 tablespoons tamarind paste
1/3 cup peanut butter
3 or 4 (depending on size) peeled, cubed potatoes
1 (13.5 ounce) can coconut milk
3 tablespoons fresh lime juice
Directions

Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste and minced ginger; cook and stir for 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cook for an additional 5 minutes before serving.
Serve over rice.

Buttermilk Syrup

1 C Sugar
1/2 C Butter
1/2 C buttermilk (can do regular milk with a splash of lemon juice)
1 T White Corn Syrup
Bring to a boil and cook for 3 min in deep saucepan. After boiling for 3 minutes remove from heat and add:
1/2 t baking soda
1 t vanilla
Mix well and serve warm

Blintz's

This is something we came up with after Shawn had blintz's at IHOP. I don't have exact measurements because we just kind of throw stuff together, but here are my best estimates of amounts...

1/2 c sour cream
1/2 c cream cheese
squirt lemon juice
1/2 c powdered sugar
sprinkle of vanilla

Make crepes. Fill crepes with a few Tablespoons of filling above. Serve with fresh fruit on top and with fruit syrup (we prefer strawberry...)- sprinkle with powdered sugar.

Crepes with Orange Sauce

Okay, these measurements are approximations, I never measure when I make crepes, I just add stuff until it looks and tastes right to me. As you can see, We like our crepe's sweet, with the sugar- many crepe recipes just call for eggs, flour, and milk, which is fine, I just like mine sweeter and smothered in Orange Sauce.

Crepes

6 Eggs
1 c Milk
1 c Flour
1/2 c Sugar
2 T Oil
2 t Vanilla

Directions:- mix in a blender- the batter should be runny, but not too runny (like thin pancake batter). Heat butter in a large frying pan over medium high heat. Pour a couple of tablespoons of batter into the pan and immediately lift the pan and tip around to spread the batter into a large, thin circle. Cook until it holds together and flip (should be only barely goldened...) cook another minute until barely golden on the other side and you are done!

Orange Sauce

1/2 c Orange juice concentrate
1 stick butter
1 c Sugar

Cook on stove in saucepan over medium heat until it comes to a slight boil. Reduce heat and just keep warm until ready to serve and eat.

Fried Rice

Ingredients

1 1/2 cups uncooked white rice
3 tablespoons sesame oil
1 small onion, chopped
1 clove garlic, chopped
1 cup small shrimp - peeled and deveined
1/2 cup diced ham
1 cup chopped cooked chicken breast
2 stalks celery, chopped
2 carrots - peeled and diced
1 green bell pepper, chopped
1/2 cup green peas
1 egg, beaten
1/4 cup soy sauce
Directions

Cook rice according to package directions. While rice is cooking, heat a wok or large skillet over medium-high heat. Pour in sesame oil and stir in onion. Fry until golden, then add garlic. When garlic is lightly browned, mix in shrimp, ham, and chicken. Fry until shrimp is pink.
Lower heat to medium and stir in celery, carrot, green pepper, and peas. Fry until vegetables are crisp-tender. Stir in beaten egg and cook just until egg is scrambled and firm.
When rice is done, mix thoroughly with vegetables and stir in soy sauce. Adjust seasoning to your preference and serve immediately.

Costco's Pork Taco Meat

Pork Roast
Taco Seasoning (couple of packets or a few Tablespoons)
Lime Juice (sprinkle some on to taste- start with a maybe one Tablespoon)

Throw all together in a crock pot mid day and cook 4-5 hours, depending on the size of the roast cooking time and amount of seasonings vary. When it is done cooking, shred it and taste, see if you want to add more taco seasoning or lime juice... serve on corn or freshly cooked flour tortillas!

"Cafe Rio" style Sweet Pork

Pork Roast
Salsa (about one cup)
Brown Sugar (about one cup)

throw them all together in a crock pot in the middle of the day. Cook on high for 4-5 hours. Amounts depend on the size of the pork roast. Shred and enjoy! They are really good served with sweet rice and black beans on fresh tortillas (we like the uncooked tortillas you can buy at Costco)!

Mexican Sweet Rice

Yield:4-6
Ingredients:
2 Tablespoons butter
1/2 cup onion, diced
1 1/2 cups long grain white rice
1 chicken bouillon cube
3 cups water
1 bay leaf
salt
pepper
1/4 cup granulated sugar
1/4 cup cilantro, chopped
Directions:
In large pot, melt butter over medium heat. Sautee onions until soft, 5-7 minutes. Stir in rice to coat grains in butter. Increase temperature to high and stir in bouillon cube, water, bay leaf, salt and pepper. Once rice has come to a boil, reduce heat and stir in sugar. Cook covered on low heat 20 minutes or until rice has softened completely. Stir in chopped cilantro right before serving.

Sherri's Green Beans

Green Beans (can be frozen, canned or fresh, and cut however you prefer, but I personally like them french cut...)
slivered almonds
butter

Cook green beans and almonds in some water on the stove until almonds are soft.
Drain. Add butter to taste.
Simple and yummy!

Crispy Dijon Chicken

I got this recipe from my cousin's cooking blog- it is the Stewart Family Food link I have up here. I liked it so much, I thought I would share it as well:

1/4 c Dijon mustard
1/4 c evaporated milk
1/4 c plain dry bread crumbs
1/4 c grated Parmesan cheese
1 lb chicken breast or pork thin cut

Stir together evaporated milk and mustard in a shallow dish. In a separate bowl mix breadcrumbs and Parmesan. Heat non stick skillet to med-hi heat and place small amount of oil in center of pan to prevent sticking.
Dredge meat in milk mixture first, then roll in breadcrumbs. Place in hot pan. Cook about 2 minutes per side (depending on thickness of meat)
Serve with a veggie and rice or pasta side. Enjoy

Turkey soup

Ingredients

• 1 leftover turkey carcass
• 2 medium onions, chopped
• 2 large carrots, diced
• 2 celery ribs, diced
• 1 cup butter, cubed
• 1 cup all-purpose flour
• 1 cup milk
• 1 cup uncooked long grain rice
• 3-4 chicken bouillon granules
• 3/4 teaspoon pepper

Directions

1. Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool. Set aside broth. Remove turkey from bones and cut into bite-size pieces; set aside.
2. In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1/3 of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.