Avocado Salsa like El Pollo Loco

Cheryl's Corner, Photo and Recipe
Avocado Salsa Like El Pollo Loco's

1 ripe avocado, peeled & pitted

1 fresh jalapeno,Blackened on the stove flame

1 cup water

1 garlic clove peeled and chopped

1 tablespoon white vinegar

3/4 teaspoon salt

2 tablespoons fresh cilantro, minced

2 tablespoons white  onions, Blackened, on flame or grill

Directions:

1 Combine all ingredients in a blender & puree.

2 Optional: For chunkier salsa, after pureeing, place in bowl.

3 Mix in one diced avocado into pureed mixture.

Cheryl's Corner Cheddar Bay Biscuits

Like Red Lobsters

Cheddar Bay Biscuits

2 ½ cups Bisquick baking mix

 ¾ cup cold whole milk

 4 tablespoons cold butter (1/2 stick)

 ¼ teaspoon garlic powder

 1 heaping cup grated cheddar cheese

Bush on Top:

 2 tablespoons butter, melted

 ¼ teaspoon dried parsley flakes

 ½ teaspoon garlic powder

Pinch of Old Bay Seasoning  (this is my change to the recipe instead of salt)

Directions:

1. Preheat your oven to 400 degrees.

2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.

3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.

4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.

5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.

*Note*

You may use your Redi Set Go Gt Xpress mini muffin pans for this recipe

just grease the muffin pan put a tablespoon of batter and let cook about 8-9 min.

*Note* For breakfast

make the biscuits, cut in half, cook up some sausage patties and some eggs with cheese melted on,  cut the eggs with a shot glass, and place a piece of egg on one half of biscuit and one sausage patty,  there you have it a cute Lil breakfast Sammy, and boy are they good. When you try these let me know how they came out!

Cheryl's Corner Photo, Egg and Sausage Cheddar Bay Biscuits

Coco's House Dressing‏

I have make it and really love it, it really does taste like COCO''S....Hope you enjoy it as much as we do.



Lisa's Corner, Recipe and Photo



1 1/4 cup mayo
1 cup Sour cream
1/2 cup Buttermilk
2/3 cup Milk
1 T. Garlic salt
1/4 teaspoon Pepper
1/4 cup Parmesan cheese
3 tbsp white wine vinegar

Instructions:

Beat all ingredients in blender or mixer. Will keep in

refrigerator about one month.

Mexican Rice from Serrano's Cafe‏

This was the rice we served in our Mexican restaurant that we owned in Port St. Joe, Fla in the early 90's. Your house will smell like a Mexican restaurant while this is cooking, remember, do not lift the lid, if your fire is as low as it will go, it will not burn or dry out, the texture of this rice is perfect when done right. Hope you enjoy! If you want an even more authentic flavor, use bacon fat or lard instead of oil and butter, this is what we did, but now i have high cholesterol, no more bacon fat unless I absolutely have to....lol

Lisa's Corner, Recipe and Photo

RECIPE

1 cup Basmati Rice
1/4 white onion; small, minced
1 Garlic; minced
1/2 carrot; minced
1 ts knorrs dry tomato bullion
2 tbsp oil
1 tbsp butter
2 cups Water
Salt and pepper; to taste

Instructions:
Rinse rice under cold water in a colander until water is clear?dry
In a pan with a tight fitting lid, add oil and butter,,,,make sure pan is extremely hot, add onion, garlic, carrot, salt and pepper. Saute on high heat for a few minutes, then add rice, continue stirring for 5 mins, try to brown the rice a little, if it doesn't brown, that's ok.
Then add water, the pot will steam so watch your head, lol, then add the tomato bullion, just mix a little, avoid stirring too much. Bring water to a boil, then turn heat down to the lowest temp without having the flame go out, cook for 20 minutes. Take of heat and let set for 15, do not take the cover off until it has sat for 15-20 minutes.

 

El Torito's Enchilada Sauce‏

This is one of my favorite sauces. I always get the same thing when i eat here, their Enchilada''s.

Lisa's Corner Recipe, Photo by Cheryl

Enchilada Sauce Recipe

2 tbsp vegetable oil
2 tbsp flour
1/4 cup red Chile powder; mild
2 cups beef broth; fresh or canned
2 cups tomato puree; canned
1/2 tsp oregano; dried
1/4 tsp cumin
1/2 tsp granulated garlic
1 tsp salt; (to taste)

Instructions:
Heat oil in large saucepan. Add the flour to the oil and make a roux.
Stir and cook over medium heat for 2 minutes until it becomes brown
in color. Add the Chile powder, beef broth, tomato puree, oregano,
cumin, garlic and salt to the roux and simmer over low heat for
15 minutes.

 

Southwest Calzone's GT Xpress Redi Set Go Recipe

Here's my latest Creation from my Redi Set Go gadget

Cheryl's Corner, Southwest Calzones

Pizza Dough Recipe (for the Redi Set Go)

you just need one of the round balls that you made and put in the fridge.

Salsa or enchilada sauce

Left over chicken or beef or pork (I used Chicken)

a few black olives

left over Spanish rice

any cheese

Pam spray or butter

flatten out your dough to a circle about 6 inch on a lightly floured surface

place all your ingredients on one side of your dough and fold over

and pinch the edges together, you may use a fork to press them

i use a empanada maker its easiest for me.

then cook these in the wells of your GT express about 10min

serve with your favorite salsa, and lettuce and sour cream.

Cheryl's Recipe and Photo

Really you can fill these with anything, just use the calzone recipe in your GT Xpress book
but improvise your fillings to what you have on hand, don't be afraid to get creative.

Chipotle's Cilantro Lime Rice‏

Chipotles uses this rice in their bowls and burritos. It''s a great alternative for plain white rice. 

Lisa's Corner, Recipe and Photo

 1 teaspoon Vegetable oil
1 lime
2 tablespoons fresh cilantro; minced fine
1 cup white basmati rice
2 cups Water
0.5 teaspoon Salt

Recipe 

In a 2-quart heavy saucepan, heat oil until hot.

Add rice and lime juice, stir for 1 minute.

Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low for 20 minutes exactly. Take off heat for 15 minutes without removing lid.

When ready to serve, throw in Cilantro and mix lightly with a fork just until blended.

Cobb Salad Like The Restaurants‏





Even though this is great for two people, I make this for my husband and he eats the whole thing, it is very similar to the portions they give you at restaurants.

Lisa's Corner, Recipe and Photo

COBB SALAD

1/4 slice Iceberg lettuce; head
6 big leaves Leafy green lettuce chop fine and mix with iceberg
1/2 large tomato
12 jumbo olives chopped loosely
1 cup chicken or turkey cooked
0.5 package bacon cooked and chopped fine
3 green onions chopped fine
2 eggs (hard boiled) chopped fine
1 OPTIONAL
0.25 cup cheese either feta or blue or jack
1 Avocado slices, I put the optional items on after i took the picture

Instructions:

Mix your lettuce together and put it on a Big plate, I used a big pasta plate like they use in restaurants.

Place all chicken in the middle of the salad.

Line tomato's on each side of chicken.

Line bacon on each side of tomato's.

Finish with olives down the side.

Top with green onions and optional items

You can line up your veggies anyway you like to for presentation. I just use my home made ranch dressing for this salad.

 

Crockpot Carnitas‏

Lisa's Corner Recipe and Photo

These are the easiest Carntias ever and many restaurants make them this way. This is a restaurant secret.


Ingredients:

1 giant pork roast
Garlic Salt; generous amount
Pepper
Vegetable oil

Instructions:

You may need to cut your roast in half. Sprinkle generous amounts

 of garlic salt all over roast and brown on all sides

 in a very hot skillet with a little oil.

Pepper all sides as well.

Place in crock pot on low for 8 hours. When cool enough,

 shred with 2 forks or your hands

 and remove some of the fat not all.

Heat 2 tablespoons of oil in a large skillet until extremely hot.

Places shredded pork in skillet and let it get super crunchy on one side,

taste and see if this needs anymore salt.

You only want some of the meat crunchy.

You can flip it over for a few more minutes

That's it, you get some great Carnitas meat for tacos.

 Just add some diced white onion, cut up cilantro, and warm some tortilla's.

Enjoy!



Chicken Flautas From Serrano's Cafe‏

Lisa's Corner Recipe and Photo

This is our secret recipe for Flautas, the secret is Parmesan cheese, I know, you are saying "huh", that's not Mexican, well after you taste them, then you will see how good they taste, you can also add other things inside, but I would make them like this first so you can see what might go good with them for next time. You can also add more cheese, I am a very light cheese eater now, so I always use less. To make these even more wonderful, add some sour cream and a dollop of guacamole and some shredded lettuce.


Ingredients:
6 medium Flour tortilla's
2 med-sized chicken breast
1 ts garlic salt
1/2 white onion
1/2 cup cheese; grated, (more if needed)
1 tablespoon of Oil; and butter for frying
Salt and pepper
1/4 cup Parmesan cheese; for rolling flautas in


Instructions:

I fillet the breast with a knife, each breast in 3 slices so that they cook quicker,
 put salt, pepper, garlic salt on each fillet.
Cook chicken breast in a heated saute pan with butter, oil, Let cool, save juices
In food processor, put in onion, and process until minced,
 set aside in a bowl, then cut chicken in pieces and process them as well until minced,
 you may have to do a few batches. Once they are minced,
 add them to the onion, add any chicken juices to the mix,
then add your cheese and mix well, add some salt and pepper and taste
 it should bond together like meat loaf, that is the perfect consistency.
Take your tortillas and heat them on open fire, both sides,
 get a few brown spots on there, that is good for flavor,
 line up your tortillas and divide your mix among the 6 tortillas
. If you have extra then just make another one.
On a separate plate sprinkle a good portion of Parmesan cheese for rolling.
Roll up tortilla fairly tight without breaking them, when they are all rolled,
 keep them seam side down on counter until you are ready to cook
.heat your oil and butter up in a saute pan, high heat and cook 3 at a time,
 use 2 spoons to roll them as they cook, you can lean them up on each other
 as you cook them on all sides, its very easy, you want them brown,
 not burned, so just kind of keep rolling them, when they look fantastic,
 take them out and set them in the Parmesan cheese and roll them,
 covering them generously,
 put them on a serving platter. You can heat them in the micro
 if you need to keep them hot.



The "Green Juice" Excellent and talk about Healthy!





Cheryl's Corner Photo "Green Juice"

Green Juice you say, yup it is just that. Your probably saying Yuck!

 but no, this juice is very popular in the Mexican town of Puerto Vallarta. 

The last time i went there i got fortunate enough to get the ingredients, yeah!

 its not  a really easy one to guess, but I'm sure your dying to know whats in this,

 so here's my home made version of the "Green Juice".

(Green Juice) Casa Velas Hotel Puerto Vallarta

(You Need A Juicer For this Recipe)

Casa Velas Boutique Hotel is my most favorite place to be in the whole world. 

 My favorite morning drink while I’m there is the Green Juice, 

  I drink 2 of these each morning with a small breakfast,

 it doesn’t sound that good but it is, and it’s good for you.

2 to 3 celery ribs

2 - 3 cups fresh spinach

1/4 cup fresh parsley

***************************************

 2 ounces of fresh pineapple juice and 2 ounces of fresh-squeeze orange juice

2 ounces of filtered water

Green Juice:  celery, spinach and parsley. The above amounts should yield about 4 ounces of juice.
 If more is needed,  juice more celery or spinach. Be careful about adding more parsley
. It is potent and too much can take over your juice, making it just a little too strong.  

Once that you have 4 ounces of green juice, add 4 ounces Orange-Pineapple juice
 or an equivalent amount of fresh orange-pineapple juice.
 Add 2 ounces of water to thin it out.

Stir up your mixture, and have at it.

Makes 10 ounces or about enough for 1 person.
 Double this recipe  to make it for 2 people.
Note*
Did i mention that a juicer makes this recipe easy otherwise forget about it, I haven't tried it

in the Magic Bullet Blender i think that would turn it more into soup.

Gorgonzola Dressing Like The Chop House

Cheryl's Corner Recipe and Photo

 This is my version of Gorgonzola Cheese dressing like the Chop House 

  4 Servings
  Gorgonzola cheese
 Ingredients:
1 cup  ranch dressing
1/2 cup Gorgonzola cheese; chopped
2 tablespoons orange juice concentrate
1 tablespoon Honey
1 clove Garlic  minced
Salt  pinch
pinch Black pepper
1/4 teaspoon Butterscotch flavoring or almond *Optional*

Instructions:

Mix all ingredients in your Magic Bullet or blender, its that easy, and you will have a rather tasty dressing, which you may call your new House dressing, chow!

Outback style Coconut Shrimp with Outback style Remoulade sauce

Cheryl's Corner Recipe and Photo

24 Large shrimp, uncooked and (butterflied)* cup cornstarch* tsp salt* tsp pepper* tsp cayenne pepper 4 egg whites2 * cups shredded coconut* cup orange marmalade 2 tbsp stone ground mustard1 tbsp prepared horseradish Dash of salt Pat the shrimp dry, In small bowl, combine cornstarch, salt , pepper and cayenne. In a 2ND bowl, whisk egg whites until foamy, In another bowl place the coconut, Coat shrimp with cornstarch and shake off excess. Dip into egg white and then press into coconut to get full coverage. Heat peanut oil or what ever kind that you have, to 350, gently submerge shrimp 6 at a time, fry until golden on each side, Remove to paper towels to drain, For the sauce: Mix marmalade, mustard, horseradish, and salt Dip shrimp and enjoy, or should I say stick a fork in it its done!(tip) if you have magic bullet place crumbs and coconut, blend.