The Strike of Brooklyn

All I want for chrithmath...

Not just for Christmas, but right now. How about for Katie's birthday on March 3rd! Anyway here are the girls showing off their beautiful smiles.

Climb every carseat. . .

Check out those toe grips. This kid is a rock climber for sure.

Happy!

The Chocolate Chip Cookie

My good friend Megan grew up in a house where there were always homemade chocolate chip cookies. I don't know how that family stayed so trim. Her mother experimented over many years to get the best combination of the just-right ingredients (Imperial margarine, of all things!) to create her signature cookies. And they were good. When we were freshmen, Megan's mom sent some for Megan and our roommates and Megan's other friends and even some for Ryan. My mother, not to be outdone, made cookies for Ryan as well. He was in an enviable position with all those mothers making him cookies.

Chocolate chip cookie recipes abound; this is the one I like. (Megan's mom doesn't give away her recipe, so I've never tried that one.) It is for very big cookies, but I really like how it turns out with small cookies too (baking time much shorter, of course). Also, I like to chop some of the chocolate chips into finer pieces.

Thick and Chewy Chocolate Chip Cookies
(from the folks at Cooks Illustrated)

Makes about 18 huge cookies

Ingredients:
2 cups + 2 tablespoons all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 STICKS unsalted butter, melted and allowed to cool until warm
1 cup packed brown sugar (either light or dark)
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 tsp vanilla extract
1 1/2 cups semisweet chocolate chips

Heat the oven to 325 F. Line two baking sheets with parchment paper or Silpat mats.

Whisk the flour, soda, and salt together and set aside.

Add the brown and white sugars to the cooled butter mixture and mix thoroughly. Beat in the egg and yolk and vanilla. Add the dry ingredients and stir or mix on low until just blended. Stir in the chips.

Using a 1/4 cup measure, scoop up a chunk of dough. Roll it gently into a ball, then rip the thing in half using your fingers. Rotate the dough so that the two jagged edges face upward and gently smush together the two pieces of dough so it's sort of a ball (a ball with a jagged top). Place on the baking sheet with the jagged side up. Repeat and arrange the blobs about 2 1/2" apart.

Bake about 15-18 minutes or until the edges start to brown but the centers still look kind of pale brownish and puffy. They will look a little underbaked, but that is what makes them tasty! Allow the cookies to cool ON the baking sheets.

Goodbye, Gerber!

Top: Lucas refuses to eat any more Gerber lasagna.
Bottom: Lucas loves baby pancakes (recipe here).

But since few of you are in the mood for mushy baby pancakes, here is a yummy worth-the-time chicken enchilada recipe. (Don't even think about it, Gerber.)

Chicken Enchiladas (America’s Test Kitchen)

If you prefer, Monterey Jack can be used instead of cheddar. For a mellower flavor and creamier texture, try substituting an equal amount of farmer's cheese.
10 enchiladas serves 4 or 5

Sauce and filling:
1 1/2 Tbsp veg or corn oil
1 med. onion chopped fine
3 med garlic cloves minced or through a press
3 Tbsp chili powder
2 tsp ground coriander
2 tsp ground cumin
1/2 tsp salt
2 tsp sugar
12 oz boneless skinless chicken thighs, trimmed and cut into 1/4 in wide strips
2 8 oz cans tomato sauce
1/2 cup chopped fresh cilantro
1 can (4 oz) pickled jalapenos, drained and chopped
8 oz grated cheddar

10-12 corn tortillas

Heat oil, add onion and cook until softened and beginning to brown. Add garlic, chili powder, coriander, cumin, salt and sugar. Cook, stirring constantly until fragrant, about 30 sec. Add chicken and cook, stirring constantly until coated with spices. Add tomato sauce and 1/4 cup water. Simmer, uncovered, stirring occasionally until chicken is cooked and flavors melded, about 8 minutes. Pour mixture through a medium mesh strainer into med. bowl, pressing to extract as much sauce as possible. Set sauce aside. Transfer chicken to a plate and freeze for about 10 minutes until cool, then combine with cilantro, jalapenos and cheese in medium bowl.

Assembly:

Preheat oven to 300 deg.

Smear entire bottom of 13 x 9 baking dish with 3/4 cup sauce. Place tortillas on two baking sheets. Spray both sides lightly with cooking spray, warm in oven until soft and pliable, about 4 min. Increase oven to 400 deg. Place 1/3 cup filling down the center of each tortilla. Roll tightly and place in pan seam side down. Pour remaining sauce over the top of the enchiladas and spread to coat each tortilla. Sprinkle with 1/4 cup cheese down the center. Cover with foil and bake on lower/middle rack until heated through and cheese is melted, about 20-25 minutes. Uncover and serve immediately.

I Love Cafe Rio!!

For anyone else that wanted this, here is the recipe for the yummy shredded pork salad that Mom made over Christmas time. I'm going to try to make it this weekend, I'm hoping to find taco sauce at the store (Michigan has a complete lack of Mexican Restaurants and Mexican Groceries).

PORK SALAD CAFÉ RIO STYLE

Pork
6 lbs. Pork roast (trimmed boneless)
1 16 oz. bottle taco sauce
1 can coke
2 cups brown sugar
· Cook pork in crock pot or roaster oven all day.
· 2 hrs. before serving, drain juices, remove fat and shred.
· Add other three ingredients and cook 2 hours more


Tomatillo Dressing
1 package ranch buttermilk dressing mix
3 tomatillos
1 cup mayo
1 cup buttermilk
1 cup cilantro, chopped
2 cloves garlic
1 tsp cayenne pepper (optional)
· Mix in blender on high, chill

Rice
2 Tbs oil
1 lb. Long grain rice (2 ¼ cups)
1/2 bunch cilantro, chopped
juice of 2 limes
4 cloves of garlic, pressed
4 cups water
· Fry rice in skillet with oil.
· Add garlic and cilantro sauté 3 – 5 minutes stirring frequently
· Add lime juice and water.
· Cook until done.

Tortilla Bowls
Buy unbaked tortilla shells
· Fry both sides on griddle.
· Place each shell in an oven-proof mixing bowl.
· Sprinkle with cheese.
· Broil 3 minutes.


To serve: place tortilla bowl on plate, add rice, pinto or black beans, pork, and shredded lettuce. Serve with guacamole, sour cream, chips and salsa



CHILE VERDE
2 lbs boneless pork cubed and dusted with flour and black pepper
2 Tbs. Bacon drippings (or shortening or oil – I like olive oil)
3 cups chopped onion
3 cloves garlic minced
1 tsp. Oregano
2 tsp. Ground cumin
2 tsp. salt
6 (4 oz) cans diced green chilies drained
3 (14 oz.) cans chicken broth
1 quart stewed tomatoes
1 tsp. hot pepper sauce
¼ cup clear jell (used to thicken) mixed in ½ cup water

Heat fat in dutch oven over medium heat. Add pork cubes. Brown evenly on all sides.
Add onion and garlic. Cook and stir until onion is tender, about 10 minutes
Stir in remaining ingredients except clear jell and bring to a boil.
Lower heat, cover and simmer until pork is very tender and liquid slightly thickened. Add clear jell/ water and stir until thickened.