Gourmet Cookie Bouquets Recipe Blog

Archive for July, 2008

Now here's a recipe that you wouldn't expect from us. It's not the usual gourmet cookies recipe, or all about trifles. But it's just as delicious.

Note: If you prefer a spicier filling, you might want to add additional black pepper or your favorite diced chilies to the beans or rice.

For the beans

• 1 (16 ounce) bag dried pinto beans
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 (14-1/2 ounce) cans chicken or vegetable broth
• 2 (14-ounce) soup cans of water
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

1. Follow the directions on the back of the bag for cleaning and soaking the beans. Drain water.
2. In a large saucepan, combine the beans, onion, garlic, broth, and water. Season with salt and pepper. Bring to a boil. Reduce heat to low and simmer 2 1/2-3 hours, until beans are plump and soft, stirring often. Add salt and pepper to taste.

For the rice

• 2 tablespoons vegetable oil
• 1/3 cup minced onion
• 1/3 cup minced bell pepper
• 1 1/2 cups uncooked long-grain white rice
• 1 (14 1/2-ounce) can chicken or vegetable broth
• 1/4 cup tomato sauce stirred into 1 1/2 cups water

1. Pour the oil into a large skillet. Add onion, bell pepper, and rice and sauté over medium heat until rice is lightly toasted.
2. Add the broth and tomato sauce water. Bring to a boil and covered. Reduce heat to simmering or rice will be mushy.
3. Remove from heat and let stand 5 minutes. Carefully fluff with a fork.
4. Heat tortillas according to package directions

For the burritos

• 8 large (at least 10-inch) flour tortillas
• 2 cups shredded Monterey Jack or cheddar cheese (optional)

1.      Place tortilla on a flat surface. Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup shredded cheese (if desired) on one side of tortilla, leaving enough tortilla to cover the filling when you fold it over. Fold once over filling, tucking edge under filling. Alternate folding in each side of the tortilla as you roll, and tightly roll into a bundle. Repeat process for remaining tortillas.

2.      If desired, serve with sour cream, salsa, and avocado.

If you're up for more food from across the border, here is a wonderful taco recipe you're sure to enjoy.

When it comes to fish, our industry is usually dealing with fishermen gift baskets or shaped cookies. But this time around, we're offering up a delicious recipe for serving cod! Read up!

• 1 well packed cup of desalted cod
• 2 medium cloves garlic, peeled
• 2 tbs. chopped parsley
• 1 recipe Fritter batter
• ½ cup olive oil for frying
• Salt to taste

Shred cod with fingers. Chop well with garlic and parsley. Add to batter, stir, and salt to taste. (This much may be done a day in advance.) Heat enough olive oil in a large frying pan to cover the bottom to a depth of ¼ inch (about 1 cup). When oil begins to smoke, drop in cod mixture off teaspoon and fry until well browned, turning once. Total frying time will be 10 to 15 minutes. Drain on brown paper before serving.Note: The finer you shred and chop the cod, the smoother the fritters will be. However, some prefer fritters with coarse flakes of cod. It is entirely a matter of taste.

For another delicious fish recipe, follow these directions for Fried Fish with Sweet and Sour Sauce.

If you're tired of making chicken the same old way, then here is a new recipe to help zest things up a bit!

Ingredients:

• 2 tablespoons vegetable oil
• 3/4 pound chicken flattened
• 1/2 teaspoon salt
• 1/2 cup sugar
• Grated zest of one lemon
• Juice of one lemon
• 2 tablespoon white wine vinegar
• 1 garlic clove, minced
• 1 tablespoon cornstarch dissolved in 1 teaspoon water.
• 4 cups shredded romain lettuce
• 1 scallion thinly sliced.

Directions:

In a large skillet, heat the oil. Sprinkle the chicken with 1/4 teaspoon of the salt and sauté until cooked through. In a small saucepan, combine broth, sugar, lemon juice, lemon zest, vinegar, garlic and remaining salt; bring to a boil. Stir in cornstarch and cook, stirring for about 30 seconds until thick. Arrange the lettuce on a platter. Top with chicken, then sauce. Sprinkle with the scallions.

Not quite the gourmet desserts recipe you'd expect from us, but equally delicious!

For more delicious chicken recipes, try some of the following:

• Sweet and Sour Chicken
• Fried Chicken
• Chicken Kiev
• Honey Lime Cilantro Chicken
• Chicken Curry
• Balsamic Chicken with Mushrooms
• Chicken Caesar Pita Pocket

When it comes to a healthy meal from mother nature, it doesn't get much better than this.

Ingredients:

• 2 pounds corned corned beef
• 6 carrots 1 medium turnip
• 6 potatoes
• 3 parsnips
• 1 head cabbage

Directions:

Cover corned beef with cold water and allow to soak overnight. Drain water from meat and fresh water. Bring to a boil and reduce to a simmer for about 2 hours. Peel carrots and parsnips. Cut in half lengthwise. Cut peeled potatoes in half and turnip into thick slices. Cut cabbage into large wedges. Wash vegetables in cold water. Add vegetables to the meat about 30 minutes before the meat is cooked.

This famous St. Patrick's Day dinner is wonderful. For another festive treat, try this recipe for St. Patty's Day Mint Chip Freeze Recipe.

When we talk about Mexican red salsa, we're talking anything but sweet treats. But people love it, and you probably will too! Pop this recipe into a Southwestern or salsa gift basket! Read on for more.

To reduce the heat in the salsa, remove the seeds from the Chile before chopping. Whenever handling chilies, wear plastic or rubber gloves to protect your skin from the oil in them. Avoid direct contact with your eyes, and wash your hands thoroughly after handling.

• 3 large ripe tomatoes (about 2 pounds), cored and finely chopped
• 1 medium white onion, finely chopped
• 1/2 cup cilantro leaves, finely chopped
• 1 serrano Chile or any fresh, hot green Chile, cored, seeded (if desired), and finely chopped
• 1 medium garlic clove, minced
• 1/3 cup fresh lime juice (from about 3 medium limes)
• Salt

In a medium bowl, mix all ingredients, including salt to taste. Cover and refrigerate at least 1 hour and up to 5 days, to blend flavors.

Want more recipes for salsa? Try some of the following:

Authentic Mexican Salsa & Guacamole

Summer Steaks with Fresh Berry Salsa

Uova Con Salsa Di Pomodoro - Eggs with Tomato Sauce