Recipes for Garlic - LONG

[Guest guest]

> OOh! Could you give us those recipes? Yummm,

 

LOL, sure not a problem. Enjoy!

 

Carol

 

Dragon's Pearls

http://www.dragonspearls.com

 

* Carol's Tex-Mex Sauce

 

One 6-ounce can tomato paste

3 cups water

2 tablespoons vinegar

1/2 fresh jalapeno, seeds removed, finely minced

3 cloves garlic, minced

1 small onion, minced

1 tablespoon fresh cilantro, chopped

1 teaspoon chili powder

2 teaspoons salt

2 teaspoons corn starch

1/4 teaspoon cayenne pepper

2 teaspoons sugar

1 teaspoon cumin

2 teaspoons cocoa powder

 

NOTE: Adjust amounts of the following to suit your own taste:

- jalapeno (adding the seeds will add more " fire " ; this also depends on the

size of the jalapeno ... if it's small, you'll need more, and less if it's

large)

- onion

- garlic (I find this amount depends on the size of the cloves, but, hey, I

like garlic)

- onion (what can I say, I like onion too, you might want to use less)

- cilantro (if you're not sure about this, start with 1/2 tablespoon and

increase until you like it)

 

Combine the tomato paste with the water in a medium saucepan and whisk until

smooth. Add remaining ingredients and stir until combined. Heat mixture

over medium-high heat until it begins to boil. Continue to cook for about 3

minutes, stirring often. Remove from heat. When sauce has cooled, strain if

desired, then pour it into a bottle or covered container and refigerate if

not using immediately. Shake or stir well before using. Can be used warm or

cold, although the flavors are somewhat suppressed when it's cold.

 

Usually what I do is get it hot, then reduce heat and keep it warm as I

taste and adjust seasonings. I find that sometimes 1/2 jalapeno isn't

enough, or my tastebuds want more of some taste in the sauce. So I don't

bring it to the boiling point and continue until I'm satisfied with the

taste.

 

We use this with my Tex-Mex Chicken, and as a sauce for tacos, roll-ups, or

anything else where you would normally use taco or enchilada sauce.

 

Makes about 3 cups

 

* Fresh Tomato Salsa

 

4 large ripe tomatoes

1/4 cup chopped green onions (or 1/2 large onion)

1/4 cup chopped cilantro

1 tablespoon fresh oregano

2 cloves garlic, minced

1/2 jalapeno, seeded and minced

Olive oil to taste

Fresh lime juice to taste

Salt and freshly ground black pepper to taste

 

NOTE: Adjust amounts of jalapeno, onion and garlic to taste. See my note in

the recipe for my Tex-Mex Sauce.

 

Remove seeds from tomatoes and coarsely chop. Place in mixing bowl. Add

remaining ingredients and mix well. Cover and allow to set out for 15

minutes. Stir, taste, and adjust seasonings if necessary. Use immediately

or refridgerate.

 

I usually make this in the morning so that the flavors have time to fully

mellow. I'll taste it when I begin dinner preps and adjust seasonings if

necessary.

 

We've used this with chips, in taco salad, in recipes calling for jarred

salsa, mixed into refried beans, on fajitas, and just about anything that

strikes our fancy. Try mixing with black beans and cooked rice for a

Tex-Mex rice dish (serve cold as a salad or warm as a side).

 

Makes about 4 cups

 

You really didn't think I was going to mention my chicken recipe and not

give it did you? ;-) Came up with this one, oh I guess a good 10 years ago,

when I wanted a different way to fix chicken. It's quick and easy. Serve

with refried beans, Spanish Rice, black beans, corn, or other sides of your

choosing.

 

* Carol's Tex-Mex Chicken

 

4 boneless, skinless chicken breasts

1 -2 cups Carol's Tex-Mex Sauce

Shredded Cheddar Cheese

Sliced Black Olives

Sliced Green Onion

Optional: Sour Cream, Salsa

 

Note: You can substitute jarred salsa for my Tex-Mex sauce. I've never

tried cooking it with my fresh salsa, so I can't tell you how it would do.

Guess I should try it some time!

 

Heat a non-stick skillet over medium-high heat until hot. Add chicken

breasts and cook 5 minutes on each side. Add Tex-Mex Sauce, reduce heat,

cover and simmer for 10 - 20 minutes, turning chicken at least once, until

breasts are cooked through.

 

Place 1 breast on each plate. Keep sauce on the heat, and stir well to mix

in the chicken juices and any brown bits. Top each breast with a little of

the sauce, then top with cheese, olives and onion. Spoon a little more of

the sauce over this. You'll have to use your own judgement and taste for

these amounts as I never really measure this part. I just add until it

looks good. Top chicken with salsa and/or a dollop of sour cream if

desired.

 

Serves 4