Crites Family Stuff

Ingredients for 3 servings

• 4 cups water
• 1 cup shrimp
• 2 limes
• 1 lemon grass
• 3 tbsp fish sauce
• 3 Thai chili peppers
• 1 cube Knorr chicken bouillon
• .5 cup straw mushroom (can) or Enoki mushroom
• 5 kaffir lime leaves
• 5 sprigs cilantro
• 1 tbsp Nam Prig Pow (Thai chili paste with bean oil)

Steps

1. Start boiling the water in a quart pot. Add Knorr chicken bouillon. Peel and devein the shrimp and set them aside.
2. Cut lemon grass into pieces, 2-3 inches long. Use the back of your knife to pound the lemon grass, just to bruise it to release the flavor. Drop the lemon grass in water and let boil for 5 minutes.
3. Put 1 tbsp fish sauce and 1 tbsp lime juice into individual bowls you will serve the soup in. Set them aside.
4. Remove the middle stem from the kaffir lime leaves and add the leafy part to the pot.
5. Add drained straw mushrooms or Enoki mushrooms (cut off the bottom root).
6. Add crushed chili (if you don't like it hot, cut down on the chili peppers or do not crush them, just leave them whole for decoration).
7. Let it boil, then add shrimp.
8. Add Nam Prig Pow and stir to dissolve it. Turn off the heat.
9. Serving: Scoop immediately the shrimp, mushroom and liquid into the individual serving bowls (that were set aside). You will see that the broth becomes cloudy because of the lime juice. Sprinkle with cilantro and serve. If you use only one big serving bowl, put 3 tbsp fish sauce and 3 tbsp lime juice in the bowl and follow the same steps.

Tips: Be careful, the peppers can be hot. Take a small sip at a time. Add more fish sauce and/or lime juice if it tastes bland. Do not eat lemon grass and kaffir lime leaves.

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Ingredients for 3 servings

• .5 cup straw mushroom
• 3 Thai chili pepper
• 3 slices galangal
• .5 cup coconut milk
• 1 stalk lemon grass (cut off the top part leaving 2/3 of stalk slice 1 1/2 inches long)
• 1 piece chicken breast, sliced thin
• 3 cups water
• 1 lime
• 2 tbsp fish sauce
• 4 kaffir lime leaves (tearing off the central stem)
• 3 sprigs cilantro
• .5 cup baby corn (cut) optional

Steps

1. Put coconut milk, water, galangal, lemon grass in a pot. Let them boil at medium to low heat.
2. Reduce heat to simmer and stir frequently, otherwise the coconut milk will curdle.
3. Add sliced chicken, kaffir lime leaves and fish sauce. Add straw mushroom (drain) and baby corn. Let it boil again and turn off the heat.
4. In serving bowls, add crushed fresh thai chili pepper. If you do not like it hot, do not crush the peppers, just float them for decoration. Squeeze the 1/3 of a lime in each bowl. Pour the soup in bowls and add cilantro for garnish. Serve hot.
5. Tips: As always, if you find the recipe to be too mild, add more fish sauce or chili pepper or lime. DO NOT eat the galangal, lemon grass, kaffir lime leaves or thai chili pepper.

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Ingredients for 6 servings

• 1 tsp salt
• .25 tsp pepper
• .25 tsp paprika
• .25 tsp lemon pepper
• 6 boneless, skinless chicken breasts, cut into pieces
• 1 can cream of chicken soup
• 1 cup sour cream
• .5 cup chicken broth

Steps

1. Combine all spices together and rub into the chicken. Place in crock pot. Stir soup, sour cream and chicken broth together and pour over chicken. Stir. Cook on low for 4-5 hours, stirring occasionally. Serve over rice.

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Ingredients for 15 servings

• .5 head iceberg lettuce, shredded fine
• .5 head Romaine lettuce, shredded fine
• .25 cup fresh basil, thinly sliced
• 1 lb jicama, cut into strips
• 2 cups Monterey jack cheese, shredded
• 1 cup black beans, rinsed and drained
• 1 cup corn, drained
• 3 tbsp fresh cilantro, chopped
• 2 lbs tomatoes, diced
• .25 cup green onions, thinly sliced
• .5 cup barbecue sauce
• 12 tortillas, sliced 1/4 inch strips, fried
• 1 avocado, sliced

Grilled Garlic BBQ Chicken:

• 1.33 tbsp olive oil
• 1.33 tbsp garlic, minced
• 2 tsp soy sauce
• 2 tsp salt
• 20 oz chicken breasts
• .25 cup barbecue sauce

Creamy Tomatillo Salad Dressing:

• 10 sprigs cilantro
• 4 tomatillos, golf ball size
• 2 cloves garlic, minced
• 2 green onions
• 1 jalapeno with seeds
• 1 lime, squeezed
• 2 cups mayonnaise
• 1 cup sour cream or buttermilk

Steps

1. In a large mixing bowl, toss together the lettuces, basil, jicama, cheese, beans, corn, cilantro and half of the tortilla strips. Transfer to chilled plate. Surround with diced tomatoes and remaining tortilla strips. Top salad with grilled garlic chicken and drizzle with barbecue sauce. Serve with Creamy Tomatillo Salad Dressing. Garnish with green onions and avocado.
2. For Chicken: Stir together the oil, garlic, soy sauce, and salt. Add chicken and marinate at room temperature for 15 minutes. Grill or boil chicken. Cut chicken into 1/4 inch cubes and coat with barbecue sauce. Chill.
3. Make Dressing: Combine cilantro, peeled tomatillos, garlic, onions, jalapeno, lime juice,and salt into a blender. Blend well. Stir in mayo and sour cream. Chill.

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Description

This is a favorite at our house!

Ingredients for 15 servings

• 1 lb boneless, skinless chicken breasts, cubed
• 1 medium onion, diced
• 1.5 tsp garlic powder
• 1 tbsp olive oil
• 2 (15 oz) cans great northern beans, rinsed and drained
• 14 oz can chicken broth
• 8 oz chopped green chilis
• 1 tsp salt
• 1 tsp cumin
• 1 tsp dried oregano
• .5 tsp pepper
• .25 tsp cayenne
• 1 cup sour cream
• .5 cup heavy cream

Steps

1. In a large saucepan, saute chicken, onion, and garlic powder in oil until chicken is not longer pink. Add beans, broth, chilis, and seasonings. Bring to a boil. Reduce heat and simmer, uncovered for 30 minutes. Remove from heat and stir in sour cream and heavy cream. Garnish with fresh cilantro if desired. Serve immediately. Can also serve over crushed corn chips.

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Ingredients for 12 servings

• 1.75 cup flour
• 2.75 cup baking powder
• .75 tsp salt
• .5 cup sugar
• 2 tsp orange or lemon zest
• 1 egg
• .75 cup buttermilk
• .33 cup oil
• 1 cup fresh or frozen blueberries
• 1 tbsp flour
• 1 tbsp sugar

Streusel Topping:

• .25 cup sugar
• 2.5 tbsp flour
• .5 tsp cinnamon
• 1.5 tbsp butter

Steps

1. Preheat oven to 400F. In a large bowl, combine 2 3/4 cups flour, baking powder, salt, 1/2 cup sugar and citrus zest. Make a well in the center of the mixture. In a smaller bowl, whisk together the egg, buttermilk, and oil. Add to the dry ingredients, stirring until moistened.
2. In a small bowl, combine the remaining flour and sugar and toss with berries. Gently fold into batter. Spoon into lined muffin tins, 2/3 full.
3. Make streusel topping: Combine the sugar, flour, and cinnamon. Cut in butter with a pastry cutter. Sprinkle over batter and bake for 18 minutes or until tops are golden and a toothpick comes out clean. Remove from oven and cool in pan for 5 minutes before transferring to a cooling rack.

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Ingredients for 6 servings

• 12 oz bag Barilla Cheese and Spinach Tortelini
• 4 oz bacon (4 strips)
• 3 cloves garlic, pressed
• 2 tbsp flour
• 2 cups milk
• .75 tsp salt
• .125 tsp pepper
• 1.5 tsp dried basil
• .25 tsp red pepper flakes
• 1 medium lemon
• 2 cups fresh spinach, roughly chopped
• .75 cup grated mozzarella cheese, divided
• .75 cup grated Parmesan cheese, divided

Steps

1. Preheat oven to 350F.
2. In a large stock pot, cook tortellini according to package instructions.
3. In a medium sized skillet, cook bacon until crisp. Drain on paper towel. Reserve two tbsp bacon drippings, discarding the rest. Add garlic to reserved drippings and cook until tender, about 1 minute. Add flour and whisk, cooking for another minute. Slowly add milk, stirring till smooth. Add salt, pepper, basil, and red pepper flacks. Bring sauce to a simmer.
4. Zest the lemon and them juice it. Add 2 tsp zest and 1 tbsp juice to sauce. Stir sauce till it thickens, about 2-3 minutes. Remove from heat.
5. Drain tortellini and return it to the stock pot. Reserve 1 tbsp of the cooked bacon and add the rest to the pasta. Add spinach, 1/2 cup of each of the cheeses. Add sauce and gently stir to combine. Pour pasta into a 8x8 or 9x9 baking dish and top with remaining cheeses and the reserved bacon.
6. Cover pan with foil and bake 20 minutes. Remove foil and bake 5-10 minutes longer, or until cheese is melted and pasta is bubbly throughout. Remove from oven and rest for 10 minutes before serving.

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Ingredients for 15 servings

• 1 cup butter, softened
• 1 cup sugar
• 1 cup brown sugar
• 4 eggs
• 1 tsp vanilla
• 1 can pumpkin (2 cups)
• 2.25 cups flour
• 2 tsp baking soda
• 2 tsp cinnamon
• 1 tsp salt
• 3 cups grated carrots
• .5 cup crushed pineapple, drained
• 1 cup chopped pecans (optional)
• .5 cup raisins or craisins

Frosting:

• 2 (8 oz) pkgs cream cheese, softened
• 3 cups powdered sugar
• 1 tsp vanilla

Steps

1. Preheat oven to 350F. Spray three 9 inch round cake pans with cooking spray. Cream butter and sugars. Add eggs and beat well. Add vanilla and pumpkin. Add flour, soda, cinnamon, and salt. Mix well. Stir in carrots, pineapple and raisins. Pour into pans and bake for 30-35 minutes or until inserted toothpick comes out clean. Cool and remove from pans. Frost between layers and all around cake.
2. Make frosting by creaming together the cream cheese and butter. Add the sugar and vanilla. Mix till smooth.

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Ingredients for 8 servings

• 1 graham cracker crust
• 2 (8 oz) pkgs cream cheese, softened
• 14 oz can sweetened condensed milk
• 1 tsp vanilla
• 1 small lime, juiced

Topping:

• .25 cup cold water
• 1 tbsp cornstarch
• 2 cups blueberries
• .5 cup sugar

Steps

1. Beat together cream cheese, sweetened condensed milk, vanilla, and lime juice until creamy. Spoon into graham cracker crust. Refrigerate for at least 2 hours.
2. In a blender, combine 1 cup blueberries, cold water, cornstarch, and sugar. Blend until smooth. Pour into a saucepan and cook over medium heat, stirring constantly, until mixture thickens. Let cook and stir in remaining berries. Pour over the set cheesecake. Refrigerate till topping has thickened and set.

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Ingredients for 1 serving

• .5 cup butter
• 1 cup brown sugar
• .25 cup milk
• 3.25 cups powdered sugar

Steps

1. Melt butter, add brown sugar, and boil for 1 minute or until slightly thick. Cook slightly. Add milk and beat until smooth. Beat in powdered sugar, starting with 2 cups and adding more as needed to desired consistency.

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