At San Bernardino Valley College we pride ourselves on providing quality education and services that support a diverse community of learners. As part of San Bernardino Valley College we will continue the practice of providing excellent service to our members while expanding our knowledge in Culinary Arts.
Culinary Arts Club of SBVC
Agenda for February 27, 2012
Meeting Called to Order at:_____________ Meeting Adjourned at:______________
· Officer Attendance
o President: Lisa Walston
o Vice President: Reanna Herrera
o Treasurer: Joshua Hastings
o Secretary: Kaitlind Meredith
o ICC Rep: Fidel Martinez
· Member roll call & Sign in sheet.
· CLUB FEES DUE TODAY!!!!
o Voting – 5 Dollars
o Non-Voting – 2 Dollars
· SAVE THE DATES:
o March 12, 2012 – Next Club Meeting
§ Do we want to have a potluck?!
o April 11, 2012 – CLUB WARS!
o April 13, 2012 – SILENT AUCTION
§ Who is on the committee?
§ Vote on date for member competition! (Who is still interested?)
§ Start recruiting donations!
§ Create a menu!
§ Create Flyer!
o May 3, 2012 – FIESTA! (Day may be rescheduled!)
§ Create Menu!
§ Begin planning event!
§ Create Flyer!
· CLUB PATCHES!?!
· ICC Announcements
· DEMO
o How to properly clean the grill & broiler!
THANK YOU! JBuffalo Chicken Enchiladas
So I have a new favorite blog! The Novice Chef is a new blog that I have found and I absolutely love everything she posts! I have tried two recipes from her already and both recipes have come out fabulous! This is the first recipe that I tried and I received a “omg this is so good!” This sentiment was backed up by a second helping. :) That’s always a true indicator of how good a dish is right?
I had to adjust somethings but for the most part this recipe is fabulous as it is!
The original recipe can be found at the link here and is also listed below. My changes are italicized.
Yield: 4 large enchiladas
Ingredients:
- 1 lb boneless, skinless chicken breasts, cooked and shredded (I just boiled chicken tenders beforehand and shredded them)
- 14 ounce can red enchilada sauce
- 1/3 cup buffalo wing sauce (I use Frank’s)
- 5 chopped green onions, divided
- 1 1/2 cup shredded mozzarella cheese
- 4 large whole wheat tortillas
- 1/3 cup crumbled gorgonzola cheese (I didn’t add this)
- 1/4 cup fresh cilantro, coarsely chopped
Directions:
- Preheat oven to 350 degrees. Spray an 8x8 glass dish with non-stick spray.
- In a medium bowl, mix together enchilada sauce and slowly mix in buffalo wing sauce…stopping to taste and adjust as you go. I used a little over 1/3rd a cup wing sauce, but we like it spicy! You as little, or as much as you like. Set aside.
- In a large bowl, toss together shredded chicken, half of the green onions, and 1/2 cup mozzarella cheese. Slowly pour in 1/2 cup of the enchilada sauce mixture and stir until combined.
- Pour 1/2 cup enchilada sauce into the prepared glass baking dish and spread mixture to the edges. Working with one tortilla at at time, fill with 1/4 of the chicken mixture. Roll the tortilla and place it seam-side down in the dish. Once all tortillas are filled, pour the remaining enchilada/buffalo sauce on top of tortillas and add the remaining mozzarella cheese.
- Bake for 20 minutes, or until the cheese is melted and the sauce its bubbling. Immediately after taking enchiladas out of the oven, top with gorgonzola cheese, cilantro, and the remaining onions. Serve immediately!
- Store any remaining sauce in the fridge for 1-2 weeks, and use if reheating leftover enchiladas.
- Enjoy!
Funny, I just noticed this recipe was also adapted from How Sweet It Is, which is another one of my favorite blogs! Great recipe, you all should try it out!
okonomiyaki corn dogs
twice-fried corn dogs, bonito shavings, okonomiyaki batter, kewpie, okonomiyaki sauceI cooked these the same morning as the Green Eggs & Ham Takoyaki. They’re fried Costco corn dogs dipped in okonomiyaki batter, and then fried a second time.
Kind of tasted like a Japa-dog, but in corn dog form.
This flavorful baked potato soup is loaded with cheese and baked potatoes, along with bacon, sour cream, green onions, and seasonings. Top this thick, delicious potato soup with the cooked bacon and green onions just before serving. It makes a fabulous soup supper with…
(Source: southernfood.about.com)
Green Chile Cheeseburgers
Ingredients
- 3 medium poblano chiles
- 1 half-inch thick slice of a large onion, skewered through the middle horizontally
- 1 lb ground chuck, at least 20 percent fat
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon ground black pepper
- 3 slices Pepper Jack cheese + 3 hamburger buns
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly over the charcoal grate. Place the poblanos and onion on the grill and cook until charred on all sides, about 4 minutes per side. Place the poblanos in a ziploc bag and seal, set the onion to the side. When chiles are cool enough to handle, about 5-10 minutes, remove from the back, peel of the charred skin, and seed. Coarsely chop the chiles and onion together and set aside.
- Cooking Instructions
Mix the ground beef with the chili powder, cumin, salt, and pepper. Form into 3 1/3-lb patties and use your thumb to make a dimple in the middle of each one. Place the patties on the grill and cook until desired doneness. About 2 minuted before the burgers are done, top each with a slice of pepper jack cheese and allow to melt.
Quickly grill hamburger buns, cut side down, until nicely browned, about 30 seconds. To serve, place the burger on the bun and top with the chili and onion mixture.
