Busy schedule means easy recipes

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By Sara Bertsch

Danielle Bird Horse

Danielle Bird Horse

With a lot of waitressing experience on her hands, cooking has become second nature for Danielle Bird Horse.
Danielle is originally from Bismarck, N.D., but she and her parents moved to a ranch West River in 2005. Danielle finished her final year in school at McLaughlin High School in 2006.
Since graduating, Danielle has stayed very busy. She worked as a waitress at the Fireside and a teller at Wells Fargo as well. She also has a three-year-old son named Urijah.
In May, Danielle graduated from Sitting Bull College with a bachelor’s degree in business administration. This led her to her new job at the Mobridge Tribune as a sales representative, which she started two weeks ago. She also works part time at Hoagie’s Bar and Grill in Glenham.
Aside from her busy life, she mostly enjoys spending time with her son. He takes up a majority of her free time as they go to the parks and the river to go swimming.
As far as cooking goes, Danielle does what she can. She has a busy schedule but manages to find some time to cook.
“I don’t have a lot of time, so I look for things that are fast and simple,” Danielle said.
Time is not the only struggle she faces when it comes to cooking. Urijah is also beginning to be really picky. He is now old enough to make up his own mind on whether he likes his mom’s cooking or not, Danielle said.
Even though her son isn’t always pleased with her cooking, Danielle still tries hard to keep her meals tasty. She watches a lot of cooking shows and one of her favorites is “Chopped.”
While watching these shows, she has discovered that many of the chefs keep things simple. So Danielle does the same as she cooks with salt and pepper and garlic a majority of the time.
Now, her brother and her are taking over cooking during family holidays like Easter and Thanksgiving.
“I try to switch it up, try a Chinese theme or Mexican for a holiday,” she said. “Turkey and potatoes gets tiring.”
This last Thanksgiving Danielle made prime rib for the first time. She obtained the recipe from the Food Network and she was pleasantly surprised by how well it turned out.
Danielle’s talent for cooking shouldn’t come as a surprise, however. Growing up, she helped in the kitchen. In her family, everyone either had to help cook or wash the dishes and in choosing one or the other, she decided to help cook.
With her past experience in the food industry and her talents she’s developed from cooking at home, Danielle has created a goal combining both.
“I’ve been a waitress for so long, you start to get into the cooking side of things,” she said. “Someday I hope to own my own restaurant, maybe in 10 years down the road when my son is a little older and then he could work there too.”

DANIELLE BIRD HORSE RECIPES

White Chicken Enchiladas
2-1/2 cups cooked, shredded chicken
2 cups reserved broth from chicken
3 Tbsp. canola oil
12 corn tortillas
1 large onion, diced
3 4-ounce cans green chilies, diced
1 jalapeno, seeded and finely diced
1 tsp. paprika
1/2 cup heavy cream
2 Tbsp. butter
2 Tbsp. flour
1 cup sour cream
2-1/2 cups Monterey Jack cheese, grated
Salt and pepper, to taste
Picante sauce (optional)
Cilantro, chopped
Heat 2 Tbsp. canola oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on a large towel or stack of paper towels to drain.
Heat 1 Tbsp. canola oil in separate skillet over medium heat. Add onions and jalapenos and sauté for 1 minute, just to start the cooking process. Add chicken, half of the green chilies, and 1/2 tsp. paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.
In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, and then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 tsp. paprika. Check seasoning and add salt and pepper as needed.
To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9×13 casserole dish.
Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro. Serve with picante sauce, if desired

Southwest Beef and Bell Pepper Skillet
1 lb.  extra-lean ground beef
1 can  (14-1/2 oz.) fat-free reduced-sodium beef broth
1 can  (10 oz.) diced tomatoes and green chiles, undrained
1 each large green and yellow pepper, cut lengthwise into thin strips, then crosswise in half
2 cups  instant white rice, uncooked
1-1/2 cups  KRAFT Shredded Colby and Monterey Jack Cheeses.
Brown meat in large ovenproof skillet. Stir in broth and tomatoes; bring to boil.
Add peppers and rice; stir. Cover; simmer on low heat 5 min. or until rice is tender.
Heat broiler. Top rice mixture with cheese; broil, 6 inches from heat, 2 to 3 min. or until melted.
Variation
For a change of pace, prepare using chicken broth and substituting 1 lb. boneless skinless chicken breasts, cubed, for the ground beef.
Shortcut
Omit broiling step. After adding cheese, cook, covered, 2 to 3 min. or until cheese is melted.

Cookies & Crème Pudding Pops
1 package (3.9 oz.) JELL-O chocolate instant pudding
2 cups milk
6 Oreo cookies
1/2 cup thawed Cool Whip
Beat pudding mix and milk in large bowl with whisk for 2 minutes
Place cookies in resealable plastic bag; seal bag. Use rolling pin to crush cookies.
Add cookie crumbs and Cool Whip to pudding; stir until blended.
Spoon into 9 (3-oz.) paper or plastic cups. Insert wooden pop stick or plastic spoon into each for handle. Freeze 5 hours or until firm.

Bacon Hashbrown Egg Bake
1 lb. bacon, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
1 medium red bell pepper, chopped (3/4 cup)
1 package (8 oz) sliced fresh mushrooms
2 Tbsp. Dijon mustard
1/2 tsp. salt
1/2 tsp. pepper
3/4 cup milk
12 eggs
1 package (2 lb.) frozen hash browns, thawed
2 cups shredded cheddar cheese (8 oz)
In 12-inch skillet, cook bacon until crisp. Using slotted spoon, remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk.
Spray 13×9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight.
Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minutes.

Beef and Broccoli
2 Tbsp. cornstarch
4 Tbsp. soy sauce
2 tsp. sugar
5 Tbsp. peanut oil
1 pound flank steak, thinly sliced against the grain
1 Tbsp. oyster sauce
1 1/4 cups low-sodium chicken broth
4 thin slices peeled ginger
1 head broccoli, cut into florets
1 large onion, halved and sliced 1/2 inch thick
3 plum tomatoes, quartered lengthwise
2 cloves garlic, minced
Cooked white rice, for serving (optional)
Whisk 1 tablespoon cornstarch, 3 tablespoons soy sauce, 1 teaspoon sugar and 1 tablespoon peanut oil in a large bowl. Add the steak and toss to coat; refrigerate until ready to cook.
Whisk the remaining 1 tablespoon each cornstarch and soy sauce, the oyster sauce and chicken broth in a small bowl; set aside.
Heat 1-tablespoon peanut oil in a large skillet over high heat. Add the ginger, broccoli and the remaining 1-teaspoon sugar and stir-fry 3 to 4 minutes; transfer to a plate. Heat 1 more tablespoon peanut oil in the skillet; add the onion and stir-fry 2 to 3 minutes. Add the tomatoes and cook, turning gently, 2 minutes. Transfer the onion and tomatoes to the plate with the broccoli.
Reduce the heat to medium high; add the remaining 2 tablespoons peanut oil to the skillet. Add the garlic and steak and stir-fry 1 minute. Whisk the sauce mixture, then add to the skillet and simmer 1 minute. Return the vegetables to the skillet; cook until the meat is cooked through, 3 to 4 minutes. Serve with rice, if desired.

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