From The Kitchen Of Rachelle Underwood

Thursday, July 29, 2010

Fish Tacos

This a meal that I make often. It is very convenient, and I love the way it tastes. I would compare the taste to Rubio's fish tacos. The lemon cream sauce is what makes this meal. I like to buy any kind of breaded white fish, to knock of some time in preparation. However, if you are not wanting to use a breaded white fish (I use Trident brand fish sticks), these tacos are equally good with grilled salmon or any other grilled fish. Sometimes we have this meal with beans and rice, sometimes we just have the tacos. It really does taste like something you get from a restaurant.

Fish Tacos

White breaded fish or high quality fish sticks
corn tortillas
salsa (homemade or store bought)
finely chopped cabbage (about 1 1/2 c.)

1/2 c. mayo
1/4 c. sour cream
zest of 1 lemon
juice of 1/2 lemon (or enough to fit your taste)
1/3 c. milk (add more or less to get it to dressing consistency)
1/4 tsp. pepper
3 splashes of hot sauce
1/2 tsp salt (adjust to your tastes)

Cook fish in oven according to package directions. Mix sauce ingredients all together, and set aside. Warm tortillas in microwave so they don't crack. To assemble the taco, place fish on tortilla, then cabbage, then salsa, then white sauce.

Tuesday, July 27, 2010

Thai Peanut Sauce

This is not a recipe post, but a "suggestion" post. I have been obsessed with this product that I got from my Costco in Carlsbad, California. Not all Costco's have it, but I think you can get it online, or maybe you will be lucky and it will be at your grocery store or your very own Costco. This is what it looks like:
This sauce/dressing is good on EVERYTHING! I love grilling chicken, and putting the sauce over the chicken on a bed of lettuce with tomatoes. There are some recipes that I want to try on the Rikki Rikki website. Here is the link (they also show you where they sell their products). I want to try their other sauces, since I was so pleased with this one. Hope you can find it!

Tuesday, July 20, 2010

Green Chile Enchilades

Sometimes when I make a recipe, I don't think it is "worthy" enough to put on the blog. I guess I feel that way because I think the recipe is so simple anybody could think of putting the flavors together. My sister Lana corrected me and said, "Uh, I would never think of doing "this"". So, I will post this recipe, since it was given the TDF thumbs up by my extended family as well as my husband (he is pretty easy to please).
In my experience with enchilada sauce, I have never found a red sauce that I like. The flavor is too overwhelming, and I get sick of eating the actual enchilada. I love green chilies, and so I always make my enchilada using green enchilada sauce. I have used several brands, and just buy whatever is on sale. Las Palmas brand is very mild, and has great flavor. Other green enchilada sauces can be more spicy, but that usually doesn't bother me. So, my best advice is go for what is economical and buy several cans when they are on sale so that you have the ingredients ready to go. I also like flour tortillas when doing enchiladas, because corn tortillas tend to fall apart, and it's like you are eating a casserole. I serve these alongside some beans, and it is a complete meal. Keep in mind that depending on how full you fill each enchilada determines how many you make in the end. The measurements in my recipe are what have worked for me.

Green Chile Enchiladas

1 large can of green enchilada sauce
2-3 chicken breast, cooked, and shredded
1 (8 oz.) pkg of cream cheese, softened
1/4-1/3 c. sour cream (depending on how dry the mixture is)
2 tbsp cilantro, minced
1/2 tsp cumin
1 can green chilies
flour tortillas
2 c. cheese, grated

Preheat oven to 375 degrees. Spray cooking spray in a 9x13 pan. Pour enough green sauce to coat the bottom of the pan (about 3/4 c.). In a large bowl, combine cream cheese, chicken, cumin, cilantro, sour cream, green chilies and 1 cup of cheese until combined. Place about 1/3 c. mixture into each tortilla, roll up, and place seam side down in the pan. Continue until all chicken mixture has been used. Pour remaining green sauce over enchiladas, and top with the remaining grated cheese. Bake for 25 minutes or until bubbling all around the edges.

Tuesday, July 6, 2010

Fast and Easy Bread-sticks

This recipe rescued me when I made tortellini soup and needed some good bread to go along with it. I didn't have time or patience to make homeade rolls or bread, these were so fast to put together and so good. My 4 year old ate 2 bowls of soup and 4 breadsticks all by himself! He LOVED them. I flavored mine with fresh garlic, dried basil, salt and pepper,(mixed these in with the melted butter) and a sprinkling of parmesean cheese. These remind me of the bread-sticks they serve at Pizza Factory, they turned out TDF, and I will be making these on a regular basis. The recipe makes between 20-25 breadsticks, depending on how thick or thin you cut them. I cut them about and inch wide, and then twisted them, but you can lay them flat if that's what you prefer. They would also make fabulous sweet bread-sticks if you sprinkle them with cinnamon and sugar, and then once they are out of the oven, dip them into some frosting....don't get me started!

Fast and Easy Bread-sticks

1 1/2 c. warm water
1 tbsp instant yeast
2 tbsp sugar
3 1/2 c. flour
1 tsp salt
3 tbsp butter, melted

Mix all ingredients except for melted butter in a large bowl or mixer, and then knead for about 3-4 minutes when dough comes together. Let dough rest for 10 minutes. Preheat oven to 375 degrees, and melt butter into a small bowl. Roll dough out into a rectangle about 1/4-1/2 inch thick. Cut dough into 1 inch strip with pizza cutter or knife. Grease jelly roll pan or cookie sheet, and twist each strip, and brush with butter, seasoning, cheese, etc. Cover dough with a cloth or pastic wrap, and let rise for 30 minutes in a warm place (on top of the preheated oven works best for me). Bake for 15-20 minutes or until golden.

Friday, July 2, 2010

Pina-colada Better Than Sex Cake

I'm sure you have heard of the traditional "Better than Sex Cake" or some prudes like to call it "Better than Robert Redford Cake"...(uhhhh so 1970's). The chocolate version uses chocolate cake, caramel topping, toffee bits, and whipped cream. It is quite good, but I think I like the tropical vanilla version better. I first tried this recipe when my sister Lana made it for her husband's is his favorite cake. I LOVED it! There was something about the flavor combination that just made me say, "This is to die for...". I immediately went home and made the cake for my family. The reason why this recipe is different because instead of using vanilla pudding, you are using sweetened condensed milk, and this is what gives it the TDF factor! This dessert is so simple, you can't mess it up, and you only need a few ingredients. There are so many different combinations that you could use if you don't like pineapple, for instance you could used sugar coated strawberries or any berry for that matter. The key to this cake is the time you let it refrigerate so that it gets really cold, and the cake absorbs all the sweetened condensed milk, and becomes incredibly moist and flavorful. YUM!

Pina-Colada Better Than Sex Cake

1 box yellow cake mix
1 can crushed pineapple
1 can sweetened condensed milk
1 container or frozen whipped topping or fresh whipped cream
1/3 c. toasted coconut (optional)

Bake cake according to directions on the box in a 9x13 pan, do NOT over cook! After hot cake come out of the oven, using the end of a large mixing spoon or fork, poke holes all over cake. Pour sweetened condensed milk over the cake, and spread to make an even layer. Drain crushed pineapple slightly, then coat the cake evenly with pineapple. Place cake in the fridge for at least 3 hours or up to 12 hours. When ready to serve, evenly spread whipped cream or whipped topping over the cake,and sprinkle with toasted coconut for garnish. Store in the fridge.