THE SANCHEZ FAMILY
CALENDAR
~ 2014 ~
Birthdays in January
4th _ Barry
5th _ Joy
10th _ Lonnie
14th _ Tony
15th _ Brennen
LOUISIANA HOT CRAB DIP
1/2 pound jumbo lump crabmeat, free of shells
1 (8 ounce) package cream cheese
1/2 cup mayonnaise
1/4 cup grated Parmesan
3 tablespoons minced green onions
2 large garlic cloves, minced
2 teaspoons Worcestershire sauce
2 tablespoons fresh lemon juice
1 teaspoon hot sauce
1/2 teaspoon Old Bay seasoning
Salt and pepper to taste
1. Preheat oven to 325 degrees F.
2. Combine all of the ingredients in a casserole dish and gently
stir until thoroughly mixed. Adjust seasoning to taste. Bake for
35 to 40 minutes until lightly golden on top.
3. Serve hot, with hot sauce on the side for those who like it
spicy.
Makes about 1 1/2 cups
Birthdays in February
2nd – Vincent
3rd – Olivia
9th – Lyndsey
20th – Nick
26th – Aunt Loretta
28th – Joshua
Chocolate Chip Pudding Cookies
~ Yields 36 cookies
1 cup (2 sticks) Butter, softened
3/4 cup Brown Sugar
1/4 cup White Sugar
1 small pkg Instant Vanilla Pudding mix
2 eggs
1 teaspoon Vanilla Extract
2 1/4 cups All-Purpose Flour
1 teaspoon Baking Soda
1 pkg ( 12 oz) Milk Chocolate Chips
DIRECTIONS: Preheat oven to 375 degrees. Beat the butter, both
sugars, pudding mix, eggs and vanilla in a large bowl. Beat until
creamy and fluffy. Then slowly mix in flour and baking soda. Stir
in chocolate chips.
Drop by tablespoonsful onto an ungreased cookie sheet. Bake
for ONLY 9-10 minutes. Remove from oven and let cool about 10
minutes before eating.
Birthdays in March
EASY STIR-FRY CHICKEN & BROCCOLI
1 lb. chicken breast strips
2 tbsp. oil
4 c. vegetables (broccoli, red & green peppers strips, sliced
water chestnuts)
1 1/2 c. chicken broth
3 tbsp. soy sauce
3 tbsp. cornstarch
2 tsp. brown sugar (optional)
1 1/2 c. rice
Stir fry chicken in hot oil in large skillet until brown. Add
vegetables; stir until done. Mix broth, soy, cornstarch and
sugar. Add to skillet. Boil, continue for 2 minutes. Prepare
rice. Serve chicken mixture over hot rice.
Birthdays in April
Easy Breakfast Pizza
1 can of Pilsbury Pizza Dough
4 eggs
1 Pound of cooked breakfast sausage/bacon or both
Chopped Onion, Bellpepper, Jalapeno (whatever)
Shredded cheese
olive oil, salt and pepper
Directions
Lay dough out flat on a large greased baking pan. Pinch up the
edges to create a thicker “crust.” Spread some olive oil over the
dough.
Mix up 4 eggs with salt and pepper and then pour evenly over
the dough.
Spread the cooked breakfast sausage/bacon or both on top.
Cover with shredded cheese.
Bake at 425 degrees for 13 minutes. Serve immediately and
enjoy.
Birthdays in May
22nd – Amanda
23rd – Jaidyn
Mexican Coleslaw
1 package Slaw Mix
1 can corn {drained}
1 can black beans {drained}
1/3 cup diced green onions
1 cup diced tomatoes
1/2 cup diced black olives
1/4 cup diced cilantro
1 avocado chopped
3/4 cup Jalapeno Ranch Dressing
Garnish with cilantro.
Mix well and serve with tortilla chips.
Add grilled shrimp, chicken or steak if desired.
Birthdays in June
20th – Carol
24th – Grandmother
Cauliflower Soup
1 large head of Cauliflower
2 cans (14 oz) chicken broth
one onion, diced
2 tbsp olive oil or butter
1 tsp dried italian seasoning
1/2 tsp salt & 1/2 tsp pepper
1 tsp garlic powder
1 tsp Tabasco or to taste
1/2 cup milk, cream, or half and half
1/2 cup sharp cheddar, shredded
1/2 cup Parmigiano-Reggiano, shredded
1/2 cup chopped green onion
In a large pot, sauté the onions with the olive oil or butter until
translucent. Coarsely chop the cauliflower and add it to the pot. Pour
the chicken broth over the cauliflower and add seasoning, salt,
pepper, garlic powder. Give it a quick stir to combine. Cover the pot
and simmer on medium high for about 15 minutes.
Once cauliflower is tender, and falling a part, add milk. With an
immersion blender, or a stand blender, mix the soup until your desired
consistency. I liked mine with a few small chunks for texture. Stir in
cheeses. Once the cheese is melted add Tabasco, stir in green onions
and serve.
Birthdays in July
7th – Jan
10th – Laurie
12th – Annabelle
Jalapeno Corn
4 cans of white shoe peg corn, drained
1 (8-ounce) block of cream cheese
1 stick margarine
1 tablespoon jalapeno pepper slices or to taste
Salt & Pepper to taste
Preheat oven to 350 degrees. Drain corn and place in baking
dish. Melt butter and cream cheese together and pour over
corn. Stir together, adding Jalapeno slices to taste. (You can
also add a little Jalapeno juice to the mix if you prefer.) Bake
30-35 minutes.
(The casserole dish should be one that will allow this to be
thick. Do not put it in a long dish.)
Birthdays in August
5th – Debbie
13th – Gandy
Mango And Pineapple Salsa
Serves: 6
Half a pineapple
1 Mango
1 Red chili or 1 Jalapeno
1 Red Onion
1/2 cup Orange juice
1 Bunch cilantro
Salt and pepper
1. Dice the red onion, pineapple and mango into a
small dice and place in a bowl
2. Finely dice the chili and add to the bowl.
3. Pick the leaves from the cilantro and finely chop and also
add to bowl.
4. Add the orange juice, mix thoroughly and adjust
seasoning with salt and pepper.
5. Serve immediately as desired.
Birthdays in September
1st – Darnell
10th – Caroline
15th – Sarah
16th – Lisa
17th – Tommy
18th – Charles
18th – Sam
24th – June
Crack-tastic Crackers
1 – 1 1/4 cup canola oil (you decide how much you want to use)
1 packet Ranch dressing mix
2-3 Tbs. red pepper flakes (I used close to 3…a little warm)
4 sleeves of Saltine crackers (give or take…however many you can
fit in your mixing bowl)
1) Mix all the ingredients together in a bowl for a good long while
(5-10 minutes), to really get the crackers coated. Eat a few if you want.
2) Lay them out on a cookie sheet and drizzle the yummy, ranchy,
peppery oil that’s in the bottom of the bowl, over the top of the
crackers. Bake at 250 degrees for 15-20 minutes, stirring them
around about halfway through.
3) Let them cool and store in a big ol’ baggie. Or a few little baggies.
Birthdays in October
4th – Derek
9th – Ursin
20th – Vincent, Jr.
22nd – Charles, Jr.
26th – Buddy
Smothered Pork Chops ~ From Joe Simmer's Creole Slow Cookin'
Serves 6-8
8 center cup pork chops
4 med. onions - sliced 1/4" thick
4 garlic cloves - chopped
3 tbsps. olive oil
1/2 cup flour
1 tsp. salt & 1 tsp .black pepper
2 tbsps. chopped parsley
1 1/2 cups chicken broth
Combine the flour, salt and pepper and mix well. Dredge the
chops in the flour mixture, shaking off any excess. Heat the olive
oil in a large heavy skillet over medium-high heat. Brown the
chops on both sides and set aside. Add the onions and garlic to
the pan and cook and stir for 3 min. Remove pan from the heat.
Place a layer of onions and garlic in the crock pot and sprinkle
with some of the parsley/ Top with a layer of chops and repeat
until all chops, onion, garlic and parsley are used. Gently pour in
the broth and cook on high for 4 1/2 hours or low for 7-8 hrs.
Serve with rice or potatoes. Note: This recipe is delicious. The
pork chops are falling off the bone - so if you don't want that cook for about 1 hr. less.
Birthdays in November
11th – Jodi
20th – Jessica
21st – Tanya
Chunky Butt on a Stick
6 whole Pretzel Rods
12 ounces, weight Caramels
2 Tablespoons Milk
1 cup Pecan Pieces
12 ounces, weight Milk Chocolate
1 Tablespoon Shortening
6 ounces, weight White Chocolate
1.Melt caramels with milk in a double boiler. Dip each
pretzel rod in caramel and roll in pecan pieces. Place on
parchment paper.
2.Melt chocolate and shortening in the microwave (be
careful not to burn them) and dip each pretzel in the
chocolate. Place pretzels back on the parchment paper.
3.Melt white chocolate in the microwave drizzle over the
chocolate-covered pretzel rods.
Let cool and then make 6 people very happy.
Birthdays in December
22nd – Barbara
26th – Larry
28th – Jeff
New Year's Eve Shrimp
~Servings: 4 to 6
1/2 cup salted butter (do not substitute margarine
4 cloves finely minced garlic
1 bunch green onions, washed and chopped, in all
2 pounds (31-35 count) peeled and deveined Louisiana
shrimp
2 (or more) tablespoons dry white wine
1 teaspoon dill weed (or Italian seasoning)
juice of one lemon
salt & pepper to taste
cooked angel hair pasta
In a large skillet, sauté the garlic and all but 2 tablespoons of
the green onions in melted butter until tender. Reduce the
heat to medium and add the shrimp, white wine, and dill.
Cook until the shrimp begin to turn light pink, then add the
lemon juice and the white pepper.
Check and adjust the salt and pepper of the dish and continue
cooking until the shrimp reach your level of desired doneness.
Warm the cooked pasta, divide it between serving dishes, and
spoon generous amounts of the shrimp and sauce over each
portion, garnish with the reserved green onions. Makes a
meal with a salad, bread, and the rest of the white wine.