Sante Fe Chicken

I was attending focus groups years ago and the dinner that was catered in was called Sante Fe Chicken - kind of a spicy rice with chicken and a light sauce on top.  Yum! That inspired me to create this dish which has been in our repertoire for years.  The sauce is mild yet flavorful and appeals to a broad range of tastes.  The secret I have learned over the years to to be gentle with that fragile chicken breast.  Cook the breast until it is 3/4 cooked, then cover and remove from heat to let it finish.  It will be done but juicy!  Enjoy!  

Santa Fe Chicken

By Peggy Fonke

Sauce (can be made in advance and stored in refregerator)

1 can tomatoes – chopped

2 tsp prepared mustard

1 Tbl Dijon mustard

6 Tbl chili sauce

1/4 cup sugar

1 tsp salt

1 tsp pepper

½ tsp garlic powder (optional)

¾ tsp curry powder

4 Tbl white vinegar

combine all ingredients and simmer covered for one hour.  set aside 

 

Spanish Rice (Rice A Roni) prepare as directed plus add 2 TBL of sugar and set aside

Meat

Boneless Chicken breasts – trimmed and cut into thirds

½ cup seasoned bread crumbs

chopped onion

¼ cup butter/margarine

  

Pat chicken breasts with bread crumbs

Sauté in frying pan in butter and onion uncovered until ¾  cooked

Cover  and remove from heat for 10 minutes. (to finish)

Pour prepared rice in shallow backing dish.  Arrange chicken on top of rice.

Pour sauce over chicken

Top with shredded cheddar cheese

Bake @300 to warm and melt cheese

Stuffed Chicken Rolls

I actually first saw this concept using white fish with a light lemon sauce.   But our family also loves this dish using boneless chicken thighs.  The dark meat chicken stays moist when baking so you don't have to be as fussy about over cooking and drying the meat out.  This is a great mid week recipe.  It comes together quickly and is refreshingly different from the same ol' chicken recipes.  

Enjoy!  

Stuffed Chicken Rolls 

6 -8 boneless chicken thighs

6-8  whole carrots – cleaned , peeled and trimmed

1 Tbl olive oil

11/2  cups dry herb stuffing (crumbled, not cubed)

3 Tbl margarine – melted

1 can chicken gravy (or left overs are always best ) - add 2 TBL sugar to canned gravy

2 Tbl lemon juice

 In a skillet, saute whole carrots in olive oil until tender (at least 30 minutes) .  Carrots can be cooked in the oven also (in a baking pan, covered, 2 hours).  

Meanwhile, in a small bowl combine dry stuffing, margarine and lemon juice.  Tumble until well blended.  Let sit while cooking carrots.  This mixture will still appear dry.

Spray glass baking dish with Pam. 

Take cooked carrots and cut each into 4 equal length pieces.  Wrap each chicken thigh around carrot segments 4 per piece).   Place seam-side down in baking dish.  Arrange all chicken rolls in the baking dish. Spoon on chicken gravy.  

Sprinkle stuffing mixture on top of chicken rolls.

Cover and bake for 30 minutes.  Uncover and continue baking for additional 10-15 minutes to brown topping. 350 degrees.   Chicken should be firm.  

Pat Gates' Super Moist Carrot Cake

I have been blessed to live next to my wonderful neighbor Pat for over 25 years.  We have watched our kids grow up, shared many things and learned a lot from one another.  One thing I know with certainty is that Pat makes the most amazing carrot cake I have ever had.   It is a layer cake that is extremely moist and has a super rich, creamy cream cheese and butter cream icing.  The best part about it is that she splits the layers in half, so you end up making four layers with icing between each.  Splitting the layers is easy - you just need a really long sharp knife.  

It is an easy recipe that looks elegant and tastes incredible!  - A real crowd pleaser!  

Thanks Pat for sharing this treasure!

Carrot Cake

By Pat Gates

Cake

2 cups flour

2 cups sugar

2 tsp baking powder

2 tsp baking soda

1 tsp salt

2 tsp cinnamon

1 ½ cups oil

2/3 cup chopped pecans

3 cups grated carrots (about a 1# bag or you can buy carrot shreds)

4 eggs

Prepare pans. 

Butter two 9-by-2-inch round cake pans; line the bottoms with parchment paper. Butter parchment and dust with flour, tapping out excess; set aside. 

Batter

Sift  dry ingredients.  Add oil, nuts and carrots.  Mix well.  Add in one egg at a time, mixing well between each.  Bake in greased and floured round pans,  Either 3 – 8” rounds, or 2 - 9” rounds   30-40 minutes @350.  Remove from oven and let stand for 10 minutes, then remove from pan and transfer to a cooling rack , top side up.  Cool completely and peel off parchment paper. 

 If you use 2 – 9” rounds, once baked, split horizontally to make 4 layers.  If top half is rounded, then level off so each layer is flat.  

Icing (the best part)

1 8oz cream cheese

½ stick of butter or margarine

2 ¾ - 3 cups powdered sugar

2 tsp vanilla

Cream cream cheese and butter together

Beat in powdered sugar

Beat in vanilla.

For authentic looking carrot cake, ice between layers and on top, but not on the sides.

Tilapia with Red Beans 'n Rice

Despite the fact that I have now posted several seafood recipes, I don't cook a lot of fish.  I asked for a seafood cookbook for Christmas so I could learn more ways prepare fish.  My nephew gave me this great cookbook:  William Sonoma Food Made Fast Seafood which featured an easy yet interesting combination of spices for fish.  

It tastes great when paired with Red Beans 'n Rice.  I believe in not reinventing the wheel...  I start with Zatarain's Red Beans and Rice and add a can of diced tomatoes and sugar (of course).  

This is super fast and easy and is really yummy.  Great for a hot summer night. 

Hope you enjoy!

Tilapia with Red Beans and Rice

By Peggy Fonke – Inspired by William Sonoma Food Made Fast Seafood 

4-6 Tilapia Filets

½ tsp Chile powder

½ tsp paprika

½ tsp Thyme

½ tsp Salt

½ tsp Pepper

½ tsp sugar

2 TBL Lemon juice

2-3 TBL olive oil

1 box Zatarain’s Red Beans and Rice

1 can diced tomatoes - drained

¼ cup sugar

Prepare Red Beans and Rice as directed .

Once prepared add  diced tomatoes and  sugar

Meanwhile,

Lightly sprinkle fish with seasonings on both sides and let sit in refrigerator for 30 minutes.

Heat oil in skillet

Place fish in hot oil. 

Cook 3-5 minutes .  Turn, cover with lid, cook 1 more minute then turn off the heat and let sit with lid on to finish cooking (about 3-5 minutes).  (that’s a total of 7-10 minutes) 

Do not over cook.  Fish is done when it feels firm  yet still moist while pressing down on thickest part of filet.   If fish is still a little mushy, cook on a low heat - just a couple of minutes.  If fish feels very firm, it may be over cooked. 

Place fish on platter  and hold in warm oven. 

Add lemon juice to drippings in skillet  and heat until bubbly.

Place prepared red beans and rice ion a serving platter.

Arrange cooked fish on top of rice and drizzle with lemon juice Drippings.

Serve immediately. 

Rick Hof's Chicken Chalupas

Chicken Chalupas

By Rick Hof

Rick Hof is another old and dear friend from our parish.  Our sons have been good friends since kindergarten (going on 17 years).  Rick coached our sons in soccer  starting in kindergarten through high school.  He's a great guy!    I have had several knee surgeries over the past 10 years, one of which required that I be on crutches for 12 weeks.  Yes, that was brutal.  Many friends and neighbors brought us dinners so I could stay off my feet.   People tend to make their best recipes in these situations, so we were treated to many great meals.   Rick brought us these Chicken Chalupas, which have become a family favorite and staple in our house.  They are the epitome of yummy, delicious comfort food.  I always think of Rick when I make this recipe.    It makes a huge quantity, so more often than not, I cut it in half.  Thank you Rick, for this treasure!   

Chicken Chalupas

By Rick Hof

12 small flour tortillas

4 large chicken breasts (whole) – cooked, skinned and boned

3 cans cream of chicken soup

1 pint sour cream

2 small cans chopped green chilies

1 lb grated jack cheese

1 lb grated cheddar cheese

¾ cup chopped green onion

1 small onion

2 stalks of celery chopped

In a skillet, saute chicken breasts until they are no longer pink and juices run clear. Remove from pan to cool. . 

Chop once cooled and set aside

Add onion and celery to remaining liquid. 

Saute until vegetables are soft and onion is translucent.

Combine soup, chilies, onions, celery, sour cream and ¾ of both cheeses.  Mix together.

Set aside 11/2 cups of this mixture for topping.

Add Diced chicken to remaining mixture.

 

On 2 greased 13x9 casserole dishes, take each tortilla and spoon 2-3 generous  TBL s  of chicken mixture, roll and place seam side down.

Spread 1½ cups of topping mixture that was set aside over the top of the filled tortillas.

Top with the remaining cheese

Bake for 45 minutes uncovered at 350

This is a picture of our boys soccer team after winning the City/County Championship. Rick is the man on the far right. 

The Art of the Perfect Pork Steak by Clarence Fonke

BBQ Pork Steaks

From: Clarence Fonke

Since the 4th of July holiday is approaching, I thought I'd share with you a classic summer barbecue recipe.  So far, my most popular recipe has been the "Fonke Beans".  Well, the same genius that created those beans had also developed the delicate art of cooking the perfect pork steak.  Pork steaks are very regional.  In fact they are a signature St. Louis dish.  So for my out-of-towners,   a pork steak comes from a pork butt that has been sliced into steaks.  It is key to buy a bone-in cut for superior moistness and flavor!  The  commandment that Clarence followed was "Thou shalt never put sauce on meat that is on the grill!".  His sauce includes sugar that burns easily on the grill.  The sauce is used for steaming after the grilling is finished.


I'm telling you, the first time I tasted a Clarence pork steak, I thought I died and went to heaven.  WOW - Melt in your mouth with the most amazing sweet BBQ sauce.  As with all of Clarence's recipes, he used just a few simple ingredients.  The secret is in the technique.  I watched early and often when I had the chance to learn from him.  Here it is from the man himself!

Pork Steaks

From: Clarence Fonke

Allow 2 hours or more from start to finish

  

Center cut pork steaks or country style ribs - Behrmann's in Alber's IL has the best pork steaks ever!

 lightly salt and pepper 

Grill steaks on medium until meat is cooked through (appx 30-45 minutes)

Watch that the fire doesn't get too hot.  If the fire is too hot, then the steaks will buckle and curl which is unsightly. Steaks are cooked through when juices are no longer pink.  

While steaks are cooking, prepare sauce as follows: 

1 small bottle of  BBQ sauce – value brand is fine but Clarence liked Maull's

½ cup ketchup

½-3/4 cup  brown sugar

2 TBL prepared yellow mustard

Cook in sauce pan or roasting pan until bubbly.   

Small quantity method (6 or less):

Place grilled steaks in heavy duty foil.   Drizzle with  some bbq sauce and a handful of brown sugar. 

Seal and place in a 200 degree oven for 1-2 hours.  

Remove steaks from foil and place on a platter.  Discard sauce from the foil as it will be pretty greasy.  Slather steaks with Clarence's cooked sauce and serve.  The meat will melt in your mouth!  Be sure to include a boat of sauce for the table, because folks are going to want more!

Large Quantity method (more than 6):

Clarence was always cooking for  a crowd, so this was his technique in these cases.  

Double the sauce recipe and heat  in a large roasting pan. 

Place grilled meat in sauce, stacked  vertically on their sides (like a loaf of sandwich bread).  Cover tightly and simmer on stove top for an hour or more.  Watch the heat level so steaks simmer, yet sauce does not stick to the pan.  Serve with a boat of sauce on the side.

This is a picture of Clarence with his friend Red Schoendienst (St. Louis Cardinal Hall of Famer and long time manager).  Clarence was from Breese, IL and Red grew up in the next town over, Germantown.  These two guys are famous in their own ways!