Wednesday, September 26, 2012

Chicken Chorizo Zucchini Stir Fry

  • ½ red onion, chopped (I use white if I don't have red)
  • ½ chopped cilantro
  • 4 large zucchini, cut into 1/3 inch cubes
  • 1 red pepper, seeded and chopped (green is okay if that's all you have)
  • 6-8 oz. Mexican chorizo (This is spicy! Add less until you know how spicy you like it, say 3-4 oz.)
  • 2 cups cooked chicken, chopped or shredded
  • 1 Tb. oil, if needed
  • Salt and Pepper


  1. Heat a large skillet over medium-high. Brown the chorizo for 2-3 minutes, then add the chicken until warmed through. Remove the chorizo and chicken, and set aside.
  2. Add the onions to the skillet and sauté for 1 minute. Add the zucchini, red pepper and a tablespoon of oil if needed. Sauté for 2-3 minutes, until just cooked, but not mushy. Salt and pepper to taste. Then add the protein back in.
  3. Remove from heat and stir in the cilantro. Serve immediately!
Got recipe from here:

Pavlova 2

This makes a small size pavlova for 4-6 people. Double the mix for a good family size pavlova.

2 egg whites (large eggs)
1 ½ cup sugar (C&H is finest)
½ teaspoon vanilla
1 teaspoon vinegar
1 teaspoon cornflour (cornstarch)
4 tablespoons boiling water

Put in a bowl and beat until peaks form and are very very stiff.
Bake at 300° for 10 min & 200° for 1 hour.
Top with freshly whipped cream , strawberries, kiwi and passionfruit.
Leave in oven to cool, do not open oven door during cooking. Put on lightly greased foil covered flat tray. Heap the mixture in center as high as you can, use spatula to raise the sides as high as you can make them. Make sure no egg shells get in and make sure bowl is freshly cleaned and dried.

Recipe from Annette Smith who got it from Barbara Baker, both Aussies

Saturday, September 15, 2012

Skillet Mac and Cheese from America's Test Kitchen

3 1/2 c. water
1 (12 ox) can evaporated Milk
3 cups elbow macaroni
salt and pepper
1 tsp corn starch
1/2 tsp dry mustard
1/4 tsp hot sauce
2 cups shredded cheddar cheese
2 cups shredded monterey Jack cheese
3 TB butter

Bring 3 1/2 cups water, 1 cup evap milk, macaroni and 1/2 tsp salt to simmer in skillet over high heat, stirring often until Mac is tender. Whisk remaining 1/2 cup evap milk, cornstarch, mustard and tobasco together then stir into skillet. Continue to simmer until thickened, about 1 min.
Remove from heat, stir in chesses one handful at a time--add additional water as needed to adjust sauce consistency. Stir in butter and season with salt and pepper.

Saturday, September 8, 2012

Baked Chicken with a Ritz Crust

3-4 chicken breasts (2 big ones)
Ritz crackers, crushed
Italian seasoning and any other seasoning you like to add flavor
Salt and pepper

Fillet and cut chicken in to smaller pieces about 1/2"-3/4" thick and 2-3 inches across. In a bowl add crushed ritz crackers and all the seasonings you'd like. Salt and pepper chicken directily, then dip into bowl with ritz crackers and completely cover. Put chicken in 9x9 dish and bake at 350 for 20 or so minutes until done.

Cheesy Scalloped Potatoes

1/4 cup butter
1 1/2 cups onion, diced
2 tbsp all-purpose flour
2 cups whole milk
2 cloves garlic
2 1/4 cups shredded cheese (I used a blend of cheddar, mozzarella, and monterey jack), divided
1/3 cup chives, snipped
4 large yukon gold potatoes (any kind will do), skins on, thinly sliced

Preheat oven to 375 degrees. For sauce, melt butter in saucepan over medium heat, then add diced onion until soft. Next, stir in flour thoroughly into the onions and add the mil and garlic. Stir sauce over medium/high heat until it bubbles and thickens. Remove from heat and stir in 2 cups of grated cheese. Set aside.

Next, spray 9x9 with pam. Add a single layer of potato slices in the bottom of the dish, followed by a sprinkling of snipped chives and a spoonful or two of the cheese sauce. Add another layer and repeat until potatoes are used up. Pour the sauce (most will still be left) over the potatoes and shake a little to get the sauce to ooze down. Sprinkle the remaining 1/4 cup cheese on top and another sprinkling of chives. Place on cookie sheet in case it bubbles over (mine didn't) and bake for 60 minutes until brown and bubbly.

Recipe from