The absolute easiest way to make these tacos is to cook up a roast in the crock pot earlier in the week for a family meal. My crock pot recipe is Crock Pot Pot Roast with Potatoes and Shredded Carrots. Select a roast that is larger than what you would typically eat in a single meal, and save the left over roast beef for the tacos.
Continue reading “Shredded Roast Beef Tacos”Delicious Veggie Omelette for One
On a recent trip to the market, Hubby and I were able to get a great deal on eggs – twenty-five cents for a dozen. We checked the date – hadn’t expired. The eggs appeared fine. We figured twenty-five cents wasn’t a lot of money to risk. Besides, I make it a happen of testing my eggs regularly. We all know the easiest way to test an egg, right?
Continue reading “Delicious Veggie Omelette for One”Pink Ladies
It must be cocktail hour somewhere in the world, right? I don’t know about you, but I don’t particularly care for the taste of hard liquor. A full-bodied Cabernet Sauvignon allowed to mature for at least 5 years is a delight to the senses. On a warm summer night, nothing can compare to a well-chilled crisp, late harvest wine. But hard liquors? Thanks, but no thanks. For me, a good cocktail is one that doesn’t taste like liquor and sneaks up on you. One minute your are standing tall, the next sliding out of your chair.
Buttery Garlic-Herb Broccoli
A while back, Hubby, Kiddo and I stopped in at a neighborhood steak house for dinner before heading to the theater. I don’t remember exactly what I had ordered – some sort of grilled chicken breast with a side of Broccoli. The chicken was good, but the broccoli was absolutely wonderful. I could have made a meal of the Broccoli – all buttery and bright with a wonderful blend of garlic and other seasonings. Since then, I have been trying to recreate that delicious broccoli at home. Some attempts were closer than others. This recipe is perfect – and a home-run with my guys (which is where it really counts). Hubby said it was some of the best broccoli he has ever tasted. That’s a huge compliment from a man who once complained when I didn’t drown his broccoli in a cheese sauce or Hollandaise sauce or some other sauce.
The blend of garlic and herbs enhanced the beautiful flavor of the broccoli, and the butter – I love melted butter over my veggies. Don’t you? While I generally don’t promote one brand of seasoning over another, after sampling different spice blends – everything from my own combination to the pre-packaged variety – this one had all the flavor I was looking for.
Buttery Garlic-Herb Broccoli
1/2 lb Broccoli
1 Tablespoon Garlic-Herb Blend (McCormick’s has a nice blend)
4 Tablespoons butter, cut into small pieced
1 gallon size zip-lock freezer bag
Cut broccoli into individual pieces and place into the bag. Season with Garlic-Herb seasoning. Shake bag a little to distribute seasoning. Lay bag flat on a micro-wave safe plate. Distribute pieces of butter throughout the bag.
Seal bag, leaving small gap at the center of closure to vent. Micro-wave on HIGH 90 seconds. Turn bag over, micro-wave on HIGH an additional 90 seconds. Check broccoli for doneness. It should be hot and tender-crisp. If still firm, turn bag again and micro-wave on HIGH for another minute. Repeat until broccoli is heated through, tender but not “soft”.
CAREFULLY open bag (it will be steaming hot) and empty into a serving dish. Toss and serve. This easy recipe goes with just about anything. I am particularly fond of broccoli as a side dish to baked chicken.
Fettuccine Bolognese (That’s Inexpensive and Easy to Make)
A true, classic Bolognese is made with ingredients such as veal, pancetta and a good beef stock. When you are cooking on a shoestring budget, veal and pancetta aren’t the sort of ingredients you typically throw into the shopping cart. Not to mention the fact that some people object to veal from a purely ethical standpoint.
Continue reading “Fettuccine Bolognese (That’s Inexpensive and Easy to Make)”
Chicken Florentine Crêpes
I have been wanting to try my hand at Chicken Florentine Crêpes for a while now – ever since I first tasted them at The Crêpe Escape a few years back. Truth be told, I am a sucker when it comes to Crêpes. I adore them – stuffed with savory ingredients, or as a dessert treat. Kiddo and I have been known to scarf down a few freshly prepared Crêpes with nothing more than sweet butter and a dusting of powdered sugar. Our love affair with Crêpes stems from our days of traveling abroad. Oh how the French have mastered Crêpes and Croissant!
Crock Pot Pot Roast with Potatoes and Shredded Carrots
Once upon a time, the best thing about Crock Pot Suppers is that Kiddo was the “cook”. All I needed to do was plan the menu, then shop. Print out a recipe in the morning, and the rest was up to him. Now I’m the stay-at-home cook and Kiddo is a working man.
Continue reading “Crock Pot Pot Roast with Potatoes and Shredded Carrots”
Grilling up a Dry Rub Tri-tip With All the Trimmings
For Earth Day I had planned an outdoor picnic to be served on our patio as we spent the better part of the morning and early afternoon planting our garden. One of the things Hubby and I love about our “new” old house is that there is a huge side yard, fenced off from the backyard, that is perfect for gardening. Although not in the best of shape, there are five planter boxes in the yard with good planting soil. When we moved into our 50-year-old home at the end of last summer, there were tomatoes growing in the largest of the boxes, while the rest had gone to weed. The tomatoes weren’t in cages, but rather poorly staked. It was difficult to tell where one plant ended and the next began – the tomatoes seemed to be growing wild. Hubby and I thought it best to let the plants die, then prepare the boxes for this year’s crop. We did not water the tomatoes, and yet those unruly plants continued to produce cherry tomatoes well into October! With no care at all, the plants thrived in the rich soil. We are excited to see what a maintained garden will produce.
Planting day was a glorious day. The sun was bright, the birds were singing and the sky was a beautiful shade of blue. A good day for a picnic. An even better day to fire up the grill. This is especially true when the local market had a buy-one-get-one-free special on grilling meats. Our grill has been sitting idle since January, when we grilled up some crab legs. It was high time we did a little backyard cooking.
In our house, grilled tri-tip is always a barbecue favorite. While Tri-tip can be found in just about any grocery store in California, it’s most popular along the central coast and central valley. Up until the 1950’s Tri-Tip was ground into hamburger meat. Then a man named Otto Schaefer started selling the roast in his market in Oakland, California. From there, the popularity of this particular cut of meat took off. When prepared correctly, it’s a wonderful, flavorful, tender beef treat that will knock your socks off. 
A tri-tip is well marbled, naturally full-flavored and is anything but pedestrian. You’ll want to look for a tri-tip with a thin layer of fat remaining on one side. Don’t worry, it will melt away on the grill, basking the meat with its succulent flavor. What I like best about a nice tri-tip is that everyone gets their beef fix cooked “just right”. Hubby is a well-done kind of guy (although he’s learning that a little pink is good), Kiddo is the medium of the road type, and I’m (you guessed it) just a notch about rare. I like my meat warm to the touch in the center while still oozing with blood.
There are a few basic “musts” for a successful tri-tip that is flavorful, tender and juicy. According to all the experts out there, letting the meat rest on the counter for about 45 minutes prior to grilling has no bearing on the final outcome. However; my own experience tells me differently. Allowing the meat to rest on the counter makes it easier to grill because the meat starts out at a slightly elevated, even temperature. Unless you are using an indirect method of grilling, with lots of smoke, the less time on the grill, the better. Next, it’s important to sear the meat well. Not only will the searing give the meat a nice flavorful crust, it helps to seal in the juices. Finally, always UNDER COOK your meat. Grilled meats need to rest another 10 minutes after being pulled from the grill. Wrap well in foil to keep warm, and allow the meat to rest. Two things will happen: 1) the meat will retain all its extraordinary juicy goodness instead of letting those flavors run all over the carving platter. 2) the internal temperature of the a thick tri-tip will continue to rise – as much as 15 degrees. If you cook it to your liking, then let it rest, you’ll run the risk of overcooking the meat. Tri-tip is best when pulled from the grill once it reaches an internal temperature of about 130 degrees. Oh, and one last tip – DON’T POKE the meat. When grilled properly, a lot of poking, prodding, flipping and abundance of handling isn’t necessary. The more you handle your meat, the tougher it will become. No one wants a dried out, leathery piece of meat on their plates. So when grilling, less renders more.
My hubby and I make a great pair when it comes to grilling. I make the rubs and sauces for whatever we’ve going to throw on the grill, he builds the fire and tends to the meat while it’s cooking. This allows me time to prepare all the sides to round out our feast. Nothing like teamwork and timing.
Tri-Tip Barbecue with Spicy Dry Rub
2 1/2 lb Tri-Tip Roast, trimmed
1 Teaspoon Ancho Powder
1/4 Teaspoon Cayenne Powder
1 Teaspoon Chili Powder
1/2 Teaspoon Chipotle Spice
2 Teaspoons Garlic Powder
1 Teaspoon Mustard Powder
1 Tablespoon Onion Powder
1 Tablespoon Salt, Kosher
1 Tablespoon Salt, Smoked
1 Tablespoon Sugar
Note: Smoked salt can be found in specialty stores such as World Market or Trader Joes. If you don’t have smoked salt, simply omit
Mix all ingredients for spice rub. Use a tablespoon or so at a time to rub into the meat. Depending upon the size of your tri-tip, this will make more than enough rub to coat the meat well. Store any unused rub in a jar and use it for another time.
Wrap the roast in plastic wrap, refrigerate for 1 hour 15 minutes. Remove from refrigerator, let stand on counter for 45 minutes prior to grilling. (Combined time is at least 2 hours. Longer time is okay).
Build nice bed of hot coals. Open the lower vents and upper vents half way, place grate over coals and close lid to heat, about 5 minutes. Clean grate and oil paper towels dipped in vegetable oil.
Raise coals to high position (or lower grate, depending upon grill). Grill meat, fat side up, for 3-5 minutes or until nicely seared. Turn and sear other side. Lower coals (or raise the grate, depending upon grill), cover and continue to cook meat 7-10 minutes longer. Turn and cook 6-8 minutes longer. Transfer to platter or cutting board and tent loosely with foil to keep warm.
The key to a juicy piece of meat is to let the meat rest 10-15 minutes after grilling to allow the juices to soak back into the meat rather than run all over the cutting board. Slice the meat against the grain as thick or as thin as you like. If using for tri-tip sandwiches, thin is good. Or wow your guests with a nice, thick tri-tip steak.
My guys are real meat and potatoes eaters. Whenever we fire up the grill, I love to make either roasted potatoes or country fried potatoes. There’s just something about grilled meats and roasted or fried potatoes. Is it just me, or do these seem to go hand in hand?
Roasted Rosemary-Garlic Red Potatoes
8 Medium Size Red Potatoes, cut into wedges
2 Tablespoons Olive Oil, enough to coat potatoes
4 Garlic Cloves, minced
2 Tablespoons Fresh Rosemary, roughly chopped
Kosher Salt, to taste
White Pepper, to taste
2 Tablespoons Butter
Heat oven to 400 degrees. Line a rimmed baking sheet with foil, then lightly spray with cooking spray. Set baking sheet aside until ready to use.
Wash potatoes and pat dry. Cut each potato into 8 wedges. Place potatoes into a large bowl and drizzle with olive oil. Set aside
Peel and mince garlic cloves. Sprinkle over potatoes.
Strip Rosemary needles from sprig. Rough chop and sprinkle over potatoes.
Season potatoes with salt and pepper. Toss to coat the potatoes nicely.
Spread potatoes out onto baking sheet in a single layer. Roast potatoes in the oven for 15 minutes. Remove pan from oven, shake pan, then rotate and return to oven for another 15 minutes.
When the potatoes are nicely roasted on the outside, tender on the inside (about 30 minutes), remove pan from the oven. Sprinkle butter over hot potatoes. Cover pan with foil and return to oven. Let potatoes continue to roast, covered, for an additional 10 minutes.
Remove from oven. Place potatoes in a serving dish and enjoy.
Now mind you, nothing in this world compares to grilled corn on the cob, cooked right in the husks and allowed to “steam” in its own natural flavors. I know, it’s 80 degrees in April. Still, it’s far too early in the year for locally grown corn. I’ve heard tell you can use frozen ears of corn in the off-season for corn on the cob. Personally, I don’t care much for frozen corn on the cob. I don’t know what it is exactly about corn that has been frozen on the cob, but it has a flavor and texture that is somehow off. All I know is I sure can tell the difference between a frozen ear of corn and an ear that was picked that morning. Yet I love corn with barbecue. So what’s left? Canned corn. Now before you turn up your nose and walk away, hear me out.
Sure, we all prefer our veggies fresh from the market, especially when shopping at your local farmers market. When it’s been a matter of hours and not days between harvest and market, the flavor is so much better. However; that’s not always possible unless you only eat what is in season. Yet you can make the best of canned vegetables. First, always drain your canned vegetables well. Rise under cold water for several minutes to “refresh” the flavor. Warm the vegetables over low heat with as little liquid as possible. That way you avoid “boiling” the flavor out as the vegetables warm in their own natural juices. While this might not be “fresh”, it will do in a pinch.
Buttery Canned Corn
1 Can Corn, well-drained
¼ Cup butter
Salt to taste
Drain corn and rinse well under cold to remove any of the packing liquid.
Place corn in a saucepan over low heat until all liquid has evaporated, about 5 minutes.
Add butter, increase heat to medium-low. When butter melts, stir into corn.
Season with a pinch of sea salt. Continue to heat until corn is hot, about 10 to 15 minutes.
Transfer corn to a serving bowl and serve immediately.
Home-Made Chorizo Tacos – Oh My!
Buried deep in my recipe collection was a recipe for home-made Chorizo tacos served on hand pressed corn tortillas. I’ve always wanted to make Chorizo from scratch, constantly singing the praises of good-quality Chorizo Sausage. Finally, I decided to put myself to the test – tacking the whole aspect of “home-made” everything. So I put this recipe on my weekly planner for a nice Sunday dinner, envisioning Hubby, Kiddo and I puttering in the kitchen together to make the sausage and frying it up in a cast iron skillet that evening for dinner. I’d even dig out my tortilla press (something I’ve had for years and had yet to actually use). Great plan, except for a few minor (yeah, right) flaws.
Continue reading “Home-Made Chorizo Tacos – Oh My!”Beef Stroganoff Stuffed Crêpes
While this yummy rendition of a basic Ground Beef Stroganoff wrapped in a delicate crêpe might not truly be a French dish, the whole crêpe thing definitely is a French creation. I adore crêpes as an alternative to their heavier cousin, the pancake (which might explain why I love Irish Pancakes, the lovechild of an omelette and a crêpe). Oh the beauty of warm crêpes with a little melted butter, dusted with powdered sugar and served with wild berry preserves! Just thinking about them and I’m in heaven.
I know I’ve talked about Brother Dear in the past. He was (and is) my hero in so many ways. His was a gentle soul. When Brother Dear was going through his lengthy recovery after being fitted with an artificial heart pump, my sisters and I enjoyed taking a break from the hospital food by dining at a lovely little bistro ideally locate near the hospital (not wanting to venture too far). The Crêpe Escape was truly created as an escape from the reality of life. There was a three-dimensional mural forest that climbed the walls and across the sky-colored ceiling. They served up some of the most delicious crêpes, filled with all sorts of delightful things. One of my favorites was a savory crêpe filled with Chicken Florentine. (A posting for another day – I’m still playing around with the filling). Usually when I struggle to recreate a dish I’ve enjoyed in a restaurant, I’ll sample the restaurant’s offering a few times to get it right. Unfortunately, The Crêpe Escape was devoured by the flames of a kitchen fire a few years ago. Now my Chicken Florentine Crêpes are a work in progress, going only by memory.
Some people are afraid of crêpes; feeling intimidated by the prospect of attempting them because crêpes are such temperamental creatures. There are just a few basics to remember – blend batter until smooth; let rest for gluten to do their thing, and have a good sauté pan that maintains an evenly heated bottom. I have an electric crêpe pan that maintains a nice, constant temperature. It even has a little light to let me know when to add the batter – dummy proof you might say. Way back in the olden (snicker) days when I made crêpes at least once a week (usually for desserts); it was worth the investment. These days my Crêpe pan collects dust more than it gets used, still it is nice to have. For larger crêpes; I need to rely on a good pan. The biggest issue when making crêpes is heat – even heat is the key. Let the crêpe dry before flipping and you should be good to go. And don’t be discouraged if the first crêpe is a flop – they almost always are. Simply step back, examine the flop and adjust accordingly. I’m sure the second crêpe will be a keeper!
Beef Stroganoff Crêpe
Ingredients – Crêpe
2 eggs
1-1/3 cup milk
2 Tablespoon unsalted butter, melted
1 cup all-purpose flour
½ teaspoon kosher salt
Beat eggs and place in a blender. Add remaining ingredients and blend until smooth.
Pour batter through a sieve set over a bowl. Cover and refrigerate batter for an hour to allow gluten to rest. (Note: batter may rest up to 1 day).
Using a small, heavy bottom stainless steel pan (or a crêpe pan), slowly heat pan until reaching medium to medium-high. (Different pans will heat differently – it may be necessary to make adjustments after the first crêpe is cooked. The pan must be hot enough that the crêpe won’t stick, but not too hot that it burns).
Lightly coat pan with a little butter for the first crêpe. (The best way to do this is to unwrap one end of a stick of butter, swirl stick in the bottom and up the sides. A LIGHT coating of butter is all you need).
Add about 1/4 to 1/2 cup batter to the bottom of the pan.(A 6″pan will take about 1/4 cup, 8″ pan no more than 1/2 cup). Tilt and swirl pan to coat bottom with batter. Cook crêpe for about 2 minutes or until lightly brown and dry – the surface will no longer appear shiny and the edges just beginning to brown. Carefully flip crêpe to cook the other side for about a minute. Don’t worry if the first crêpe is buttery and a little crisp – consider this your test crêpe and adjust time and temperature accordingly. (Sometimes my first two or three are a little “off” – they might not be the prettiest crêpes around, but they taste just fine).
Continue to cook each crêpe, buttering the pan with a quick swipe after about 4 crêpes.
Ingredients – Stroganoff Filling
1 lb lean ground beef
½ cup chopped onion
1 clove garlic, minced
1 c chopped fresh mushrooms
1 teaspoon kosher salt
¼ teaspoon fresh cracked pepper
½ teaspoon paprika
1 (10-¾ oz) can condensed cream of mushroom soup, undiluted
¾ cup sour cream
additional sour cream and chopped chives for garnish
Preheat oven to 350 degrees. Spray a 13 x 9 casserole dish with cooking spray. Set aside until ready to use.
In a large, nonstick skillet, brown the beef, onion, garlic, and mushrooms, until the meat is no longer pink. Drain meat mixture of juices.
Add the salt, pepper, paprika, and mushroom soup. Simmer on low heat for about 10 minutes or until warm and thick. Remove from heat and add the sour cream.
Divide filing among the crêpe (recipe above), spooning into crêpe while leaving enough of the crêpe edge closest to exposed to fold over and tuck slightly under the filling. This will get your roll started. Gently roll crêpe away from you, creating a tightly rolled crêpe that will hold its shape. Place seam-side down in the prepared casserole dish. Repeat until all the crêpes have been filled.
Bake for 15-20 minutes or heated through.
Serve with additional dollops of sour cream and a sprinkling of chives for garnish.
Side suggestion: Pan Seared Asparagus
Quail with Vegetable Rice
On Father’s Day Weekend a few years back, my guys and I attended the annual Pirate Festival in Vallejo, California. There are all sort of vendors on hand to sell you everything from an eye patch to a full pirate costume. There are story tellers and entertainers wandering about. Why, there’s even a cannon ball battle in the bay. One of my favorite things to do at just about any festival is to eat. Why? Because you get to sample things that are out of the norm. Since the Pirate Festival is in itself a celebration of bygone days, even the foods offered are of a time long ago. Let’s face it, things like quail roasted on a primitive spit over an open fire isn’t something you can get just about any time you please. All the smoke from the various cooking fires and the smells drifting through the air gets your taste buds primed for what you know is going to be a treat.
There’s something down right medieval about ripping those tiny birds apart with your hands and sucking the meat from the bones. To be surrounded by pirates, with cannons firing in the bay and bagpipes playing in the distance – oh such a life!
One afternoon was all it took for me – I was hooked! I had to find a market that carried Quail. I had to experiment with them in my kitchen. These are such strange little birds. There is something oddly unsettling about cooking such tiny birds. Their skinny little legs remind me of frog legs.
Eating quail is so – primitive. I’m sure there must be a proper; delicate way to approach the little birds. If there is, I haven’t found it. We pretty much tear into them. When fully cooked, their legs practically fall of the body. About all you can do with tiny legs is sort of suck what little meat there is off the bone. As for the breast, just rip into them with your fork and give a good twist. No cutting necessary.
Two quail per person seems to be the norm for serving according to most recipes, but in reality it’s more like three. Quail has a slightly gamey flavor. Not like deer or elk, but it is there none the less.
The rice with this dish is awesome! Similar to bacon fried rice; except there are no eggs in the dish. Packed with flavor from the bacon and the birds, it’s a wonderful blend of sensations. Words cannot do justice to the rice. Layers upon layers of texture and flavors accumulating within each grain of rice. Delicious!
Quail with Vegetable Rice
4 bacon strips, halved
8 quail (about 2 pounds)
1 cup shredded carrots
6-8 Asparagus Tips
1/2 cup sliced green onions
1/2 cup minced fresh parsley
2 Cups Chicken Broth
1/2 Cup Chicken Stock
1 cup uncooked long grain rice
1/2 teaspoon salt
1/4 teaspoon lemon-pepper seasoning
In a large skillet over medium heat, cook bacon until almost crisp. (You will want the bacon to drape over the birds).
Remove bacon; drain, reserving 2 tablespoons drippings. Brown quail in drippings. Remove and transfer to a baking sheet. Tent with foil and hold in a warm oven.
Sear asparagus tips in the now empty pan with bacon dripping. Remove and set aside.
Saute carrots, onions and parsley in drippings until tender. Add broth, rice, salt and lemon-pepper; bring to a boil.
Place quail over rice; place one half bacon strip on each. Lay seared asparagus tips on top. Reduce heat; cover and simmer for 25 minutes or until the rice is tender, most of the liquid is gone and quail are cooked.
Remove quail to baking sheet, leaving bacon and asparagus with rice. Pop quail under broiler for about 2 minutes, just long enough to “crisp” without drying out.
Bed rice on serving platter. Arrange quail around rice and serve.
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Spicy Beef and Broccoli
Be it delivery or carry-out; whenever we order Chinese it almost always includes a couple of our favorites – Orange Chicken and Beef and Broccoli. While Lemon Chicken might be included (if available) – Orange Chicken and Beef and Broccoli are a must. Another favorite in our house is General Tsao’s Chicken – if for no other reason than the heat.
Be it Cinco or Seis de Mayo – It’s a Family Celebration!
This year, our celebration is going to be a real family affair – my sister with her family of five, my Dad and his wife, and my son with his family of three. That means catering to the tastes of adults and children alike. We all know what that means.
Continue reading “Be it Cinco or Seis de Mayo – It’s a Family Celebration!”
Cajun Fish Fry
One of the things I like about this Fish Fry recipe is that everything is to taste. You can make it as spicy or mild as you wish. Recipes like this one invite the chef/home-cook to be creative, to use their senses and follow their hearts.
Spicy Asian Stir-Fry Spaghetti
One night a few years back, I kicked off my shoes and decided to catch up on a little reading via recipe searches – love to see what’s new out there. That’s when I came upon Basil Garlic Noodle over at Cooking with a Wallflower. Andrea’s dish looked wonderful and her blog had great photos. It’s a fun read with a great presentation and general yummy feel. I’m usually so rushed when I’m cooking that I don’t often take pictures along the way. I should – I really should think “blog”, but I don’t – shame on me! And my family is usually so famished at the end of the day, I’m lucky I get that “finished” photo snapped before being overrun as they dig in. Truth be told, most of the pictures are of my plate that I take in another room to “snap” before joining my hungry fellows.
Welcome to Rosemarie's Kitchen 