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.
Skewered Chicken Spirals on a Bed of Garlic Couscous
A while back I read a darling recipe for Italian Chicken Sausage and Israeli Couscous. It definitely made the cut for my “gotta try this” list of culinary adventures. Everything cooks up in a single pan – always a plus, and I love couscous. Coleen over at Leen Cuisine always is a delight to read, and her recipes are beautiful. Her one-pan wonder is no exception.
Reading Coleen’s post reminded me of my own favorite chicken with couscous recipe. It’s absolutely delicious. While you could serve the spirals on a bed of rice or risotto or simply enjoy all on their own, I like the added exotic appeal of Couscous. Since the chicken is broiled rather than grilled, it’s a dish that you can prepare regardless of the season.
Let me know what you all think – and please check out Coleen’s recipe, too.
Skewered Chicken Spirals with Fresh Basil
4 Chicken Breasts, boneless, skinless, pounded thin
1 Garlic Clove, crushed
2 Tablespoons Tomato Paste
4 Hickory-Smoked Bacon Slices
Large handful Fresh Basil Leaves
Kitchen twine, enough to hold rolled chicken together
Oil for brushing
Salt & Pepper to Taste
Bamboo Skewers, soaked for 30 minutes in water
For Serving: A Bed of Garlic Couscous (recipe below)
Soak Wooden Cocktail or Bamboo Skewers in water for 30 minutes. Set aside until ready to use.
Spread out a piece of chicken between two sheets of plastic wrap and pound thin. Repeat with remaining chicken.
On a large work space, lay out chicken. Pat dry and season with salt and pepper. Mix together garlic and tomato paste, spread a layer of paste on each piece of chicken. Lay a slice of bacon on top of paste, then scatter basil leaves.
Roll tightly to form a spiral, rolling in the opposite direction as the bacon strip. Beginning at the center and working out, secure roll with kitchen twine in 1-inch intervals. Trim the ends so that the chicken will be somewhat uniform in shape and thickness.
Starting at one end of rolled, about ¾ of an inch from the very end, with the breast perpendicular to the skewer, thread bamboo skewer through chicken to hold spiral shape. Using a sharp knife, slice chicken spiral from roll at the twine; and then cut away twine. Give the skewered spiral a quarter turn, so that the cut side is up. Re-position roll and repeat until entire breast has been threaded onto skewer, cutting away twine as you go. This will make the rolled chicken hold its shape better and will make threading it easier. You should end up with four or five spiral pieces of chicken on each skewer.
Heat broiler element. Lay chicken on a broiler pan and brush with oil. Place chicken under broiler and cook until chicken is cooked through, about 15-20 minutes, turning once midway through.
To Serve: Create a bed of couscous on an oval serving platter. Top with chicken spirals and serve. This dish goes well with bright veggies such as Asparagus.
Garlic Couscous
1-2 Garlic Cloves, minced
Butter, as needed
1 ¼ Cup Chicken Stock
1 Cup Pearl Couscous
2 Teaspoons Butter
1 ½ Teaspoon Parsley Flakes
Peel and mince garlic. Set aside until ready to use.
Bring the stock to a boil. While waiting, sauté the garlic.
Heat a dab of butter in a small saucepan over medium heat. Add garlic, and sauté until garlic is tender and just beginning to brown, 2-3 minutes.
To boiling stock, add 2 teaspoons butter, garlic, parsley and couscous. Cover and let simmer for about 10 minutes, until the liquid has been absorbed.
Remove from heat. Let sit a few more minutes for flavors to merge together. Remove cover and fluff before serving.
Hamburger Helper Style Skillet Lasagna
As Hubby went through our shopping list, checking off things we didn’t need to buy, and making notes as to what was on sale, he saw a notation referring to Hamburger Helper Lasagna. Hubby pointed out that Hamburger Helper wasn’t on the list. I had to chuckle. We haven’t “bought” a box of Hamburger Helper in years – making our Hamburger Helper Style Suppers from “scratch”. You would have thought he might have noticed over the years. All Hubby knows is that I putter in the kitchen for about 30 minutes, then I call him to the table when it’s time to eat. For all he knows, I had already placed the empty boxes of Hamburger Helper in the recycle bin. Silly man.
Hamburger Helper Style Skillet Lasagna another installment of my Hamburger Helper Style Meals. So quick, so convenient and always a hit with my guys. Like Hamburger Helper Style Chili-Cheese Macaroni, this makes a great gift – be it for a new mom, your college dorm gang or a busy care-giver. Simply put the pastas into a large bag or jar, and the seasoning package into a small sandwich bag. Tuck the seasoning package into the large bag or jar of pasta along with the instructions and a personal note. These store well in the pantry, only requiring the “fresh” ingredients to be added when cooked and there you have it – a one skillet supper. You could even include the can of tomatoes for this one if you like.
Hamburger Helper Style Skillet Lasagna
Ingredients – Seasoning Package
1 Tablespoon Cornstarch
1 Tablespoon Italian Seasonings
1 Teaspoon Onion Powder
1 Teaspoon Salt
½ Teaspoon Sugar (optional)
In a small bowl, mix together all the ingredients for the seasoning package.
Set aside until ready to use.
Ingredients – Skillet Lasagna
1 lb Lean Ground Beef (or Turkey)
1-2 Garlic Cloves, minced
2 ¼ Cups HOT water
½ Cup Milk
1 Cup Stewed or diced Canned Tomatoes, Italian style
1 ½ Cups Small Egg Noodles
¾ Cup Mozzarella Cheese, shredded
¼ Cup Parmesan Cheese
In a large skillet, brown the ground beef and garlic together. Drain well.
While meat is browning, mix together Seasoning Package (Recipe Below).
Add water, milk, tomatoes and pasta. Bring to a boil. Stir in seasoning package. Cover and simmer, stirring occasionally, 12-15 minutes or until liquid has evaporated and noodles are tender.
Stir in the Mozzarella cheese, cover and simmer a few minutes more to allow cheese to melt.
Remove from heat, uncover, sprinkle with Parmesan Cheese and allow to sit for 5 minutes for sauce to thicken.
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Polynesian Pineapple Pork Chops Over Sticky Rice
You know you have a hit on your hands when there are no leftovers. And such was the case from the very first time I served up these sweet-salty pork chops to my hungry family. They are super yummy to eat and fairly easy to make. Okay, so it does take about 45 minutes from prep to table, which might not be “quick” enough for a weekday meal after a long day’s work. If you don’t mind the wait, this dish is positively delicious.
The prep work is simply, just a little chopping and a little mixing. Most of the ingredients you probably already have in the cupboard anyway, so no special trip to the market scouring the aisles for “special” fixings. The sauce is wonderful – a little sweet, a little salty, a little different. It goes well spooned over the steamed rice. The first time I made this dish, I will admit I was a bit hesitant – pineapple over rice? Golden Mushroom Soup and Soy and Honey all mixed together? Just to be on the safe side, I served the rice on the side and the sauce in a gravy boat. One bite and all caution flew right out the window. From that night forward, the chops went into a rimmed serving platter, surrounded by a ring of sticky-steamed rice and the sauce was generously poured over the chops, seeping into the rice while leaving plenty of sauce in the platter to add as desired. Time after time, there are no left-overs to fret about. If anything, there may be a race between my guys to see who can snatch up the last chop on the platter. Kiddo, raised to respect his elders, always lets Hubby grab the last chop. Besides, he knows that Hubby will split the chop in half, and they take an equal last serving.
Just a quick note before we get down to cooking – when a recipe calls for canned pineapple, I always use Dole. Maybe that’s because it’s what I grew up with, but I like the look of their canned pineapple over the bargain brands. Whatever your favorite, please feel free to use.
Polynesian Pineapple Pork Chops over Sticky Rice
Ingredients – Steamed Rice
1 1/2 Cups White Rice, uncooked
Steam rice according to rice manufacturer’s directions. While rice is steaming, make pork chops.
Ingredients – Polynesian Pork Chops
8 Pork Chops, boneless, thin cut
1 teaspoon garlic powder
salt & pepper to taste
1 tablespoon vegetable oil
1 Large Shallot, chopped
1 Can Condensed Golden Mushroom Soup
1/4 Cup water
20 oz Pineapple Rings with juice
3 tablespoons soy sauce
1 tablespoon honey
3 green onions, sliced
Season pork chops with garlic powder, salt and pepper, set aside until ready to use.
Remove four pineapple rings from the 20 ounce can, set aside for garnish. Chop remaining pineapples into chunks.
In a bowl, combine soup, water, pineapple chunks with juice, soy sauce, onions and honey. Set aside until ready to use.
Heat oil in skillet until shimmering but not smoking. Sear pork chops, about 1-2 minutes per side.
Reduce heat to medium and pour soup mixture over pork. Bring to a boil. Reduce heat to low, cover and simmer 20 minutes or until done.
Uncover pork chops, increase heat to medium and allow sauce to thicken a little, about 10 minutes longer.
While sauce is thickening, slice green onions for garnish.
Mound cooked rice around outer edge of a large, rimmed serving platter. Transfer pork chops to the center of the ring, stacking as necessary. Spoon sauce over chops. Sprinkle with green onions.
Cut remaining four pineapple rings in half. Place rings on top of rice for garnish and serve.
Earth Day is coming so Let’s Pack a Picnic!
Did you know that next Sunday, April 22nd is International Earth Day? Ever wondered how a day to celebrate the Earth ever got started? This observance arose from the interest of two men to gather national support in America for environmental issues.
Continue reading “Earth Day is coming so Let’s Pack a Picnic!”Savory Sensational Chicken Scaloppine
For those of you who don’t know me, I love to collect recipes and then play around with them just a bit to put my own personal “stamp” on any given dish. More wine here, a splash more lemon juice there and maybe even a different approach to getting the breast thin. Almost always, the results are wonderful. (I will admit, I’ve had a few flops on my hands over the years – especially early on in my tinkering).
North to Alaska – Baked Alaska that is
Feel it – Hot! Hot! Hot! I can hear the music now. In the summer of 1990, Hubby and I took our kids on a cruise to the Caribbean. The waitstaff on our cruise line were a combination food server and entertainer. They sang and danced in a whirl of color while presenting the evening’s highlighted dish from the masters in the galley.
Shrimp and Orzo Pasta with Pan Seared Tomatoes
This mild yet flavorful shrimp dish will take longer to prep than it does to cook. The cooking (with the exception of the Orzo) is quick – a few minutes here, a minute there, adding ingredients as you go. The easiest way to approach this dish is to have all the ingredients ready and waiting ahead of time, lined up on the counter and waiting to go. In the time it takes to cook the pasta (9 minutes) everything else will cook. In this dish; timing is everything – so prepping ahead of time lets it all flow flawlessly.
Continue reading “Shrimp and Orzo Pasta with Pan Seared Tomatoes”Simple Ground Beef Goulash
Growing up; every now and again Mom would make Goulash. Just as when Mom would make Picadillo; I thought Goulash was a made-up word for throw a bunch of stuff into a pot and see what happens. After all; Goulash sounds like a made-up word, doesn’t it? No offense to the Hungarian people.
Goulash makes me think about galoshes – you know – rain boots. When Kiddo was a little kid (around 1st grade) and living in the middle of a desert in Nevada; the students were asked to identify which shoes children should wear when it rains. They were shown three pictures – flip-flops; sneakers and galoshes. Almost all of the children picked the sneakers – especially since most of them had never seen galoshes before. Southern Nevada gets an average of 4″ of rain a year – and most of that falls in a day! Special shoes for rainy days just never occurred to these children of the desert. The same standardized test asked this question: “It’s getting dark outside. What should the driver of this car do?” As adults, we all know the answer – turn on the headlights. Kiddo’s response is one I will never forget. “Go home because it’s bedtime.” Hey, it made sense!
Now where were we? Oh yeah – Goulash is an all around comfort food. It’s also a great campfire meal, utilizing a lot of canned ingredients that are easy to pack and some ground beef that takes up very little space in a cooler. Throw all the spices into a sandwich bag marked “Goulash” and there you go. A great supper for that first night under the stars. (In case you are wondering about the soy sauce – save a packet from your next Chinese take-out).
While I’ve reduced my recipe for our family of three, this recipe can easily be doubled for a larger group gathered round your campfire or dinner table.
Ground Beef Goulash
1 pounds lean ground beef
1 large yellow onions, chopped
3 cloves garlic, chopped
1 1/2 cups water
1 (15 ounce) cans tomato sauce
1 (14.5 ounce) cans diced tomatoes
1 1/2 tablespoons soy sauce
1 tablespoons dried Italian herb seasoning
2 bay leaves
1/2 tablespoon Hungarian Paprika
1 cups uncooked elbow macaroni
In a large Dutch oven, cook and stir the ground beef over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 8-10 more minutes.
Stir in water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt, and bring the mixture to a boil over medium heat. Reduce the heat to low, cover, and simmer 20 minutes, stirring occasionally.
Stir in the macaroni, cover, and simmer over low heat until the pasta is tender, about 15 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.
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