Charlotte’s Kitchen

Archive for January, 2009

Ingredients:

2        c shredded skinless rotisserie chicken meat (10 oz.)

1/3    c barbecue sauce

1 1/2  c fresh corn kernels (about 3 ears)

2           plum tomatoes, chopped

1            T fresh lime juice

8            6 inch flour tortillas

3            c thinly sliced iceberg lettuce

1/2       c reduced fat sour cream

Directions:

In a large bowl, stir together chicken, barbecue sauce, corn, tomatoes and lime juice.

Just before serving tacos, place stack of tortillas between paper towels on microwave safe plate; heat in microwave on High 10 to 15 seconds to warm.

To serve, divide lettuce and chicken mixture among tortillas;  fold over to eat of of hand.   Serve each with a dollop of sour cream

Ingredients:

1     c    dried cherries

1/4 c brandy or apple juice

3      c half-and-half or light cream

1/2  c sugar

2          eggs

2           egg yolks

1        t Watkins Vanilla

5        c soft white bread cubes (6 to 7 slices of bread)

4         ounces bittersweet chocolate, coarsely chopped

Nonstick cooking spray

Directions:

Preheat oven to 350 degrees.  Lightly coat eight 6-ounce custard cups with nonstick cooking spray.  Place cups in large roasting pan; set aside.  In small bowl combine dried cherries and brandy or juice; set aside.

In medium saucepan combine half-and-half and sugar.  Cook and stir over medium heat until sugar is dissolved.

In mixing bowl whisk together eggs and egg yolks.  Slowly add half-and-half mixture to beaten egg mixture, whisking constantly.  Whisk in vanilla.  Stir in bread cubes.  Let stand at room temperture for 15 minutes.  Stir in dried cherry-brandy mixture and divide among custard cups.   Evenly distribute chopped chocolate.

Place roasting pan on oven rack.  Pour boiling water into pan to halfway up sides of custard cups.  Bake 30 minutes, until knife inserted near pudding centers comes out clean.  Remove cups from water.  Serve warm

Ingredients:

2     t Watkins Black Pepper

1      t salt

1      t Watkins Garlic Powder

1       3 lb. boneless pork top loin roast (single loin)

1/3   c molasses

2        T red wine vinegar

1         T reduced-sodium soy sauce

3         apples, cut in halves, wedges, or slices

2          red pears, cut in halves, wedges, or slices

2          T sugar

2           T olive oil

Directions:

Preheat oven to 425 degrees.  Line shallow roasting pan with heavy foil; lightly oil foil.  Place meat rack in pan; set aside.

In bowl combine pepper, salt and garlic powder.  Brush pork with 1 tablespoon olive oil; rub with pepper mixture.  Place pork on rack in roasting pan.  Roast 35 minutes.

For glaze, in skillet combine molasss, vinegar and soy souce.  Bring to boiling.  Reduce heat; simmer 1 minute.  Remove to bowl.  Set glaze and skillet aside.

Brush pork with some glaze (reserve 2 tablespoons  glaze for fruit).  Continue roasting 20 minutes, brushing with more glaze, halfway through.

Roast pork 10 minutes more or until thermometer inserted in center registers 150 degrees.  Remove from oven; cover with foil.  Let stand 10 minutes  before slicing.

Meanwhile, in skillet used for glaze heat 1 tablespoon olive oil.  Toss fruit with sugar.  Add fruit to skillet; cover and cook 2 minutes.  Uncover and cook 3 minutes more or until crisp-tender.  Add reserve glaze; heat through.  Serve pork with fruit and drizzle with pan juices.

Serves 8

Ingredients:

8         ounces thin spaghetti, broken in thirds, cooked, rinsed and drained

1 1/2 c shredded Cheddar cheese, divided

1/4     c Parmesan Cheese, divided

2 to 3  c diced cooked turkey

2           T grated carrots, if desired

1            T butter

4            ounces sliced mushrooms

1/4       c chopped onion

1             can cream of mushroom/chicken soup

1/2        c chicken broth

1/4        c dry sherry/chicken broth

salt and pepper to taste

Directions:

Combine spaghetti with 1 cup Cheddar cheese and half of the Parmesan cheese.  Add turkey and carrots.  In a skillet, melt butter and saute mushrooms and onions just until tender; add to the turkey mixture along with remaining ingredients.  Gently stir to combine ingredients; place ina greased casserole and spinkle with remaining cheeses.  Cover with lid or foil and bake at 350 degrees for about 45 minutes, or until hot and bubbly.

Serves 6 to 8.

Ingredients:

2 sticks margarine, melted

1 lb. powder sugar

1 lb. flaked coconut

1 can of condensed milk

1 t Watkins Vanilla

1/2 c paraphine

3 ounces semi-sweet chocolate

Mix margarine, powder sugar, flaked coconut and condensed milk. Roll in balls and cool (I have to use extra powder sugar).

Melt in double boiler paraphine and semi-sweet chocolate. When balls are cold place round toothpicks in center of mounds and use them to dip them and  place on wax paper and cool.

Ingredients:

2 1/2 lbs. powder sugar

1 stick margarine, melted

1 pinch salt

1 t Watkins Vanilla

1 can condensed milk

1/2 c paraphine

3 blocks of semi-sweet chocolate

Directions:

Mix margarine, sugar and milk. Add salt and vanilla. Make a ball, drain cherries. Place onie in center of ball and chill.

Melt paraphine and semi sweet chocolate in a double boiler. Dip cherry balls. Place on wax paper and chill