I invented this recipe 20 years ago and my family just love it.
Portion size12 servings
Credits :Stephen Labuda
boneless chicken breasts
fresh jalapeño peppers
cream of chicken soup
King Ranch Chicken by Stephen E. Labuda, Jr. 24 corn tortillas 6-8 boneless, skinless chicken breasts 2 yellow onions, chopped 12 jalapenos, chopped, with seeds and membranes removed. 1 large can of diced tomatoes (with or without green chiles) 1 large bell pepper 2 family-size or 6 regular size cans of cream of chicken soup 8 cups of a good melting white cheese (Oaxaca cheese is what I use.) 4 cups of a good quality oil (Corn, Safflower, Olive, etc.) _____________________________________________________________ Pre-heat oven to 350 degrees F. In a large skillet on the stove top, heat the oil to high temperature. Using a pair of cooking forceps, cook the tortillas about 4 seconds on each side and place on paper towels to drain the oil. Discard the oil, keeping a scant ¼ cup to sauté the chicken. Cut the chicken into bite-size pieces. Dice the onions, jalapenos, and bell peppers; saute in oil with chicken until chicken is firm and cooked all the way through and onion is translucent. Grate the cheese. Add the tomatoes and soup. Mix thoroughly until soup, vegetables and chicken are thoroughly mixed. In a large baking casserole dish, layer the tortillas, chicken, and cheese, much as you might a lasagna. Start by coating the baking dish with a non-stick spray or Crisco vegetable shortening. Then start with a layer of corn tortillas in the bottom of the pan, next the chicken and then the cheese. Repeat this process until all the tortillas, chicken and cheese are used up. I normally end up with about three layers. Finish with a layer of cheese and put a scant two cups of the chicken on the very top. Then place in the oven and bake at 350 degrees F for 45 minutes, or until the cheese on top is melted, and there are brown, not black, areas of melted cheese around the rim of the baking dish. Allow the dish to set for half an hour after coming out of the oven, and then serve with guacamole, Monterrey Sunday Dinner, and limeade to drink. Buen Provecho.
This easy no-knead bread has great texture and a simple, pleasing flavour. Enjoy slices warm with butter or transform them into a grilled cheese, a hearty sandwich or French toast. The best part: The loaves freeze beautifully, so make extra to enjoy later.
Portion size16 servings
Credits :Canadian Living Magazine: May 2013
brown rice flour
quick rising dry yeast
1 1/3 cup
light-tasting olive oil
Per slice: about
Saturated fat1 g
Total carbohydrate22 g
In large bowl, whisk together tapioca starch, brown rice flour, potato starch, flaxseeds, yeast, xanthan gum and salt.
Whisk together milk, eggs, honey, oil and vinegar. Pour over tapioca starch mixture; stir until well combined. Scrape into parchment paper–lined 8- x 4-inch (1.5 L) loaf pan; smooth top. Cover loosely with plastic wrap; let stand in warm draft-free place until loaf rises just above rim of pan, about 20 minutes.
Bake in 350ºF (180ºC) oven until light golden and cake tester inserted in centre comes out clean, about 1 hour. Transfer to rack; serve warm or let cool. (Make-ahead: Slice loaf; wrap in plastic wrap and freeze in resealable freezer bag for up to 1 month.)
This classic warm-you-up stew becomes even more comforting when made with well-marbled pot roast rather than the usual stewing beef. The fat melts slowly as it cooks, tenderizing the beef into juicy melt-in-your-mouth morsels. A slow finish in the oven gives the stew its rich, hearty texture.
Prep time50 minutes
Total time2 hours & 30 minutes
Portion size8 servings
Credits :Canadian Living Magazine: February 2015
boneless beef blade roast
cut in 1-inch (2.5 cm cubes)
dry red wine
mini white potatoes
scrubbed and quartered
cut in 1 1/2-inch thick (4 cm) chunks (halve bigger pieces)
sodium-reduced beef broth
drained and rinsed
per each of 8 servings: about
Total fat27 g
Saturated fat11 g
Total carbohydrate21 g
In large bowl, whisk together flour, salt and pepper; toss with beef to coat.
In large Dutch oven, heat 2 tbsp of the butter and the oil over medium heat; working in small batches, cook beef, stirring, until browned, about 20 minutes total. Using slotted spoon, remove to bowl; set aside.
Add remaining butter to Dutch oven; cook celery and onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add tomato paste; cook, stirring, for 2 minutes. Add wine; cook, stirring and scraping up browned bits, for 2 minutes.
Return beef and any juices to Dutch oven. Add potatoes, carrots, thyme, parsley and bay leaves. Stir in broth and Worcestershire sauce; bring to boil, stirring occasionally to loosen any remaining browned bits from bottom.
Cover and braise in 350 F (180 C) oven for 45 minutes. Stir in cocktail onions; cover and braise for 15 minutes. Uncover and cook until vegetables are tender and beef offers no resistance when pierced with tip of knife, 30 to 40 minutes. Stir in peas; cook for 5 minutes.
Skim any fat from surface of stew; remove thyme, parsley and bay leaves. Let stand for 10 minutes before serving.
Change it up - The Ultimate Beef and Mushroom Stew: In large Dutch oven, melt 1 tbsp butter over medium heat; cook 1 pkg (227 g) button or cremini mushrooms, trimmed, stirring occasionally, until tender, golden and no liquid remains, about 7 minutes. Using slotted spoon, remove to bowl; set aside. Continue with recipe as directed, returning mushrooms to Dutch oven along with beef.
These layered bars are like three desserts in one! Using a candy thermometer ensures you have the right consistency of caramel (not too soft and not too hard).
Portion size48 servings
Credits :Canadian Living: Holiday Baking 2015
white corn syrup
whipping cream (35%)
roasted salted peanuts
dark chocolate (about 8 oz)
Peanut Butter Shortbread Base:
smooth peanut butter
1 1/2 cup
per square: about
Total fat11 g
Saturated fat6 g
Total carbohydrate18 g
Peanut Butter Shortbread Base: In large bowl, beat butter with peanut butter until fluffy. Beat in brown sugar, vanilla and salt until smooth. Stir in flour, 1/2 cup at a time, to form smooth dough.
Press into parchment paper–lined 9-inch (2.5 L) square cake pan, smoothing top; prick base all over with fork. Bake in 350°F (180°C) oven until edges are golden, about 20 minutes. Let cool completely in pan.
Filling: In saucepan, bring brown sugar, butter, corn syrup, granulated sugar and cream to boil over medium-high heat, stirring. Continue to boil, stirring constantly, until digital thermometer reads 245°F (118°C) or 1 tsp mixture dropped in cold water forms firm ball, about 7 minutes. Remove from heat; stir in vanilla (mixture will bubble up). Pour caramel over crust; sprinkle with peanuts. Let cool for 20 minutes. Refrigerate until firm, about 2 hours.
Ganache Topping: In heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate and butter, stirring, until smooth. Pour over filling, smoothing top. Refrigerate until firm in centre, about 1 hour. (Make-ahead: Cover and refrigerate for up to 3 days.)
To finish: Remove from fridge; let stand for 20 minutes. Lift out onto cutting board; using hot dry knife, cut into squares.
In small bowl, stir mayonnaise with pesto. Set aside.
Cut baguette in half horizontally almost but not all the way through; quarter baguette crosswise. Heat in 400°F oven until warm, about 7 minutes.
While baguette is warming, sprinkle beef with pinch each salt and pepper. In skillet, heat 2 tsp olive oil over medium-high heat; cook beef, turning once, until medium-rare, about 6 minutes. Transfer to rack. Let rest, uncovered, for 5 minutes. Cut across the grain into 1/4-inch thick slices.
While beef is resting, in same pan, heat 2 tsp olive oil over medium heat; cook spinach, stirring occasionally, until wilted, about 2 minutes. Sprinkle with pinch each salt and pepper. Scrape into bowl.
Spread mayonnaise mixture over cut sides of baguette. Layer beef and spinach over bottoms halves; sandwich with top halves.