Tater Tot “Hot Dish”

Casserole, hot dish, bake - it’s all the same. Ooey gooey goodness. This recipe was recommended by our friend from Minnesota (home of the “hot dish”). It’s really an anything goes recipe and hard to screw up. 

• 2 cans cream of anything soup
• 1 cup milk
• Salt / pepper to taste
• Cheese to taste
• 1 bag of frozen veggies (like peas, carrots, corn, etc)
• 1 lb ground meat (hamburger, turkey, sausage)
• 1 bag tater tots

Preheat oven to 400. Cook meat on the stove (feel free to add a small onion). Mix cream of anything soups, milk, salt/pepper, cheese in a large bowl. Mix in the frozen veggies and a few tater tots (maybe 1/4 of the bag). Add in the cooked meat and pour into a 9x13 pan. Top with a layer of tater tots and some cheese. Bake until tots are golden brown. 

Bruschetta Chicken Pasta

Simple, easy, inexpensive, delicious, and nutritious. After making it just one time, it became a family favorite. I've made a few modifications from the original posted recipe on Tasty.com but it is still super easy and super yummy. Enjoy!

• 1 lb. angel hair
• 1 lb. cherry tomatoes, chopped
• 4 cloves garlic, minced
• 1/2 c. torn fresh basil
• kosher salt
• Freshly ground black pepper
• 3/4 lb. boneless skinless chicken breasts
• 1 tbsp. Italian seasoning
• 1/4 c. grated Parmesan

In a large bowl, stir together tomatoes, 1/4 cup olive oil, garlic, basil, and season generously with salt and pepper. Let sit 20 minutes. 

Meanwhile bring a large pot of salted water to a boil. Cook angel hair until al dents, 4 minutes. Drain and return to the pot. 

In a large skillet over medium-high heat, heat remaining tablespoon olive oil. Add chicken and cook until no longer pink, 10 minutes per side. Let rest 5 minutes, then slice thinly. 

Add tomato mixture and sliced chicken to angel hair and toss until fully combined. Top with Parmesan and drizzle with olive oil and serve. 

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Master Pizza Dough

I've been looking for a good pizza dough, something light, crispy, and not sweet. I haven't tried this recipe, but am looking forward to it. If this works, I see LOTS of pizza in our future. 

Ingredients

1 Tbsp olive oil, plus more for brushing

1-3/4 cups warm water (about 110F)

2-1/4 tsp active dry yeast (from a 1/4oz envelope)

4-1/2 cups all-purpose flour, spooned and leveled, plus more for work surface

4 tsp kosher salt

1 Tbsp granulated sugar

Steps

Brush a large bowl with oil; set aside. Whisk water and yeast in a large bowl. Let stand for 10 minutes. Mix in oil.

To mix dough with mixer: Place yeast mixture in the bowl of a stand mixer fitted with a dough hook. With mixer on low, gradually add flour, salt, and sugar; mix until no dry spots remain, about 2 minutes. Increase speed to medium; mix until dough makes a slapping sound against bowl and starts to climb up hook, about 5 minutes.

To mix dough by hand: Add flour, salt, and sugar to yeast mixture, stirring with a rubber spatula until incorporated. Transfer dough to a lightly floured surface and knead, flouring surface as needed, until smooth but slightly sticky, about 10 minutes.

Transfer dough to oiled bowl and turn to coat. Cover loosely with plastic wrap and place in a warm, draft-free area (on top of the refrigerator or in an off oven). Let rest until doubled in size, 1 to 1-1/2 hours.

Gently punch down dough. For Grandma pie: Leave whole. For Detroit pies: Divide into 2 18-ounce pieces. For Chicago, Neapolitan, or Roman pies: Divide into 4 9-ounce pieces.

Shape pieces into balls; use immediately or wrap individually in plastic wrap. Refrigerate for up to 2 days or freeze for up to 3 months.

Active time: 20 minutes
Total time: 1 hour, 30 minutes
Makes: 1 Grandma pie, 2 Detroit pies, 4 Chicago pies, 4 Neapolitan pies, or 4 Roman pies

Adapted from Real Simple Magazine, May-2019

Zucchini Casserole

Thank you Mary Alice D. This is the best (and easiest) veggie side dish.

4 cups sliced zucchini (can do zucchini and yellow squash), cooked and drained

2 eggs, beaten

1 cup mayonnaise

1 diced onion (large chop)

1 cup parmesean cheese

1 Tbsp butter, melted

2 Tbsp bread crumbs

Preheat the oven to 350. 

Combine all ingredients except butter and bread crumbs. Pour into a greased 2 quart casserole dish. Sprinkle with bread crumbs and drizzle with butter. Bake for 30 minutes or until set. 

Perfect Roasted Chicken

This is a combination of Thomas Keller's Epicurious Roasted Chicken and Thomas Keller's Ad Hoc at Home Roasted Chicken.

INGREDIENTS

One 2- to 3-pound farm-raised chicken (most chickens I have found at the grocery are 4-5 pounds). 

Kosher salt and freshly ground black pepper

2 teaspoons minced thyme (optional)

Unsalted butter

2-3 red or white potatoes, sliced 1/3 wedges (based on reviews of the Epicurious recipes below)

Dijon mustard for serving

PREPARATION

1. 1. Let chicken sit 1 -2 days uncovered in fridge to dry out skin. One to two hours before roasting, place the chicken on a plate and let the chicken come to room temperature. 
   2. Preheat the oven to 450 (*try 430).
   3. Truss the chicken with kitchen string. To do so, start by cutting a 3-foot section of cotton kitchen string. Place the chicken so that it is breast up, and the legs pointing toward you. Tuck the wing tips under the chicken. Wrap the string under the neck end of the bird, pulling the string ends up over the breast, toward you, plumping up the breast. Then cross the string under the breast (above the cavity and between the legs). Wrap each end around the closest leg end, and tie tightly so that the legs come together.
   4. Salt the chicken—rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1-2 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper. Salt and pepper cavity. Peel and Smash 3 cloves of garlic And add to cavity with 3-5 sprigs thyme. Rub well into inside of bird.
   5. Place the chicken in a roasting pan with chicken on wire rack and potato wedges scattered on the bottom of the roasting pan. When the oven is up to temperature, put the chicken in the oven. Leave it alone—don't baste it, don't add butter; you can if you wish, but this creates steam, which we don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board. *For a 5-6 pound bird, roast for 80-90 minutes. Internal temperature at thickest part of the thigh registers 160-165 (temp will continue to rise as the chicken rests on the cutting board). 
   6. Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad.
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Korean Tacos

Delicious!!! And quick! And easy! Mmmmm. Enjoy.

• 1 pound boneless rib-eye steaks, 1/2 inch thick
• 1/4 cup plus 1 tbsp rice vinegar
• 1/4 cup low-sodium soy sauce
• 1/4 cup canola oil
• 3 tablespoons sugar
• 1 tablespoon plus 1 tsp sriracha
• 2 teaspoons sesame oil
• 1/2 cup thinly sliced yellow onion
• 3 cloves garlic, sliced
• 1 2-inch piece of ginger, peeled and thinly sliced
• 1/4 teaspoon salt
• 1/2 English cucumber, cut into matchsticks (about 1 1/2 cups)
• 8 6-inch flour tortillas, warmed
• Sliced radishes and sesame seeds (optional)

Place steaks in a large resealable plastic bag. In a bowl, whisk together 1/4 cup of the vinegar, the soy sauce, canola oil, 2 tbsp of the sugar, 1 tbsp of the sriracha and 1 tsp of the sesame oil. Stir in onion, garlic and ginger. Pour into bag, making sure steak is covered. Marinate in refrigerator 1 hour.

In a separate bowl, whisk together remaining 1 tbsp each vinegar and sugar, and remaining 1 tsp each sriracha and sesame oil. Stir in salt and cucumber. Cover bowl with plastic wrap and refrigerate 30 minutes.

Heat a large saute pan to medium-high heat. Remove steak from marinade (save marinade) and pat dry with paper towels. Cook 2 to 3 minutes per side, until medium-rare. Set aside to rest 5 minutes. Meanwhile, add marinade to pan. Bring to a boil and cook 3 minutes, until sauce has thickened.

Thinly slice steak; toss in pan with sauce. Serve on tortillas with pickled cucumbers and, if desired, sliced radishes, sesame seeds and additional sriracha.

Recipe from Family Circle

Pork with black beans, brown rice, and green chili-cilantro sauce

Delicious!!! My husband has requested that this is my signature dish when we invite people over for dinner. Wow!! Of course, I included a few modifications that I feel really enhanced the dish. Feel free to give it your own signature flare.

Ingredients 

1 cup long-grain brown rice

1 15.5oz can black beans, rinsed

1/2 cup fresh cilantro leaves

4 radishes, thinly sliced

1 scallion, thinly sliced

1 avocado, sliced

1 4.5oz can diced green chilies 

1 Tbsp fresh lime juice, plus lime wedges for serving

6 Tbsp olive oil

Kosher salt and black pepper

1 1/2 pounds pork tenderloin, cut crosswise into 8 pieces

1 tsp ground cumin

Steps

Heat oven to 425*. Cook the rice according to the package directions, adding the beans to the rice during the last 2 minutes of cooking to warm through. Stir with fork to combine.

Meanwhile, combine the cilantro, radishes, scallions, green chilies, lime juice, 4 tablespoons of the oil, and 1/2 teaspoon salt in a medium bowl.

Heat the remaining 2 tablespoons of oil in a large ovenproof skillet over high heat. Season the pork with the cumin and 1/2 teaspoon each salt and pepper. Cook, in batches, turning occasionally, until brown on all sides, 3 to 5 minutes per batch. Return the pork to the skillet and transfer to the oven. Cook until an instant-read thermometer inserted into the thickest piece registers 145*, 6 to 8 minutes.

Serve the rice and beans topped with the pork and green chili-cilantro sauce. Top with avocado slices and serve with lime wedges for squeezing.

Adapted from Real Simple Magazine, May-2014

New England Apple Cheddar Galette

This sounds AH-MAZING!!!!!!!!!!!! I cannot wait to make this.

If using a tart apple such as a Granny Smith, you may want to add a little sugar or more maple syrup to the filling to balance the tartness of the apple.

INGREDIENTS

Crust

1 1/2 cups (200g) of all purpose flour
1/2 teaspoon salt
1 1/2 teaspoons sugar
1 1/2 sticks (3/4 cups, 6 ounces, 170 g) unsalted butter
1/4 cup plus 2 Tbsp (85 ml) sour cream (full fat, not light)2 Tbsp finely grated sharp cheddar cheese
Filling

4 good cooking apples, such as McIntosh, Courtland, Jonagold, Pippin, Golden Delicious, Jonathan, Fuji, or a mixture of various cooking apples (NOT red delicious)1/2 teaspoon lemon zest
1 half of a lemon, or the juice of half a lemon (to acidulate the water for holding the apples while you peel them to keep them from discoloring)
1 Tbsp maple syrup
2 teaspoons minute tapioca or instant tapioca for thickener (can substitute corn starch)
1 teaspoon ground cinnamon
1/2 cup lightly packed grated cheddar cheese

METHOD
Make the pastry dough

1. Cut the butter into cubes. In a large bowl whisk together the flour, salt, and sugar. Sprinkle the butter cubes over the flour.

2. Use your clean hands to squish the flour and butter together, breaking up the butter into smaller pieces until the mixture resembles a rather shaggy coarse meal with a few pea-sized pieces of butter. Add the sour cream and a couple tablespoons of finely grated sharp cheddar cheese and stir with a fork until incorporated.

3. Gather the mixture with your hands and form a ball. Shape the ball into a disk. Sprinkle with a little flour, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes and up to a day ahead.

Prepare the galette

1. Preheat oven to 400°F (205°C). Prepare a large bowl half filled with water. Squeeze into it the juice of half a lemon (and put the squeezed lemon in too if you want). Peel, quarter, and core the apples, and place into the acidulated water while you work to keep the apples from discoloring.

2. Remove the apple quarters from the water. Slice each apple quarter into 4 or 5 slices, lengthwise, about 1/4 inch to 3/8 inch thick at the widest end. Return the apple slices to the acidulated water.

3. Drain the apple slices. Place the apple slices back in the now empty bowl. Sprinkle with maple syrup and cinnamon and gently toss so that the apple slices are lightly coated with both. Add the minute tapioca and the lemon zest. Gently toss again.

4. On a clean, lightly floured, flat surface, place the disk of dough. Roll out with a rolling pin to an even thickness and about 14 inches wide.

5. Gently move the rolled out pastry dough to a parchment lined baking sheet. Starting from 2 inches from the perimeter of the pastry round, arrange the apple slices, side by side, in a circular pattern, filling the circle. It's okay if some of the apple slices overlap a little.

6. Sprinkle the top of the apples with grated cheddar cheese. Gently fold the dough up over the apple slices, forming pleats with the dough every few inches.

7. Place an egg in a small bowl with a teaspoon of water, beat with a fork or whisk until smooth. Use a pastry brush to brush the egg wash over the exposed border of the dough (don't put on the apples, just the dough). Sprinkle the egg washed crust with coarse sugar.

8. Bake for 10 to 15 minutes (until beginning to brown) at 400°F. Then lower the temperature to 375°F and bake for 15 to 20 minutes more, until the apples are cooked through and the crust is nicely browned.

Cool until just lightly warm before serving.

No Fail, No Fuss, Flakey Pie Crust

This recipe makes enough dough for a top and bottom crust, or for two bottom crusts. You can easily halve the recipe if you only want to make one bottom crust.

INGREDIENTS
3 cups all purpose flour1 1/2 teaspoons of salt1 Tbsp of sugar (for sweet recipes, otherwise skip)3 sticks unsalted butter (1 1/2 cups, 12 ounces) cubed, very cold3/4 cup sour cream (full fat, NOT light sour cream)

1. Place the cubed unsalted butter in a bowl and put in a warm spot to take the chill off.
2. In a large bowl, vigorously whisk together the flour, salt (omit if using salted butter), and sugar (if using).
3. Sprinkled the cubes of butter over the flour. Use your clean hands to squish the flour and butter together with your thumbs and fingers. Work the butter into the dough until you have what resembles a coarse meal with some chunks of butter.
4. Add the sour cream to the flour butter mixture. Use a fork to incorporate into the mixture.
5. Use your hands to gather the pastry dough together into a large ball. Use a knife to cut the ball in half. Form into disks. Sprinkle all over with a little flour. Wrap tightly with plastic wrap and chill in the refrigerator for at least 30 minutes and up to a day ahead. If you want to freeze for future use, wrap again, this time with aluminum foil and freeze (leave in refrigerator overnight to thaw before using).
6. If dough has been in the refrigerator for more than 2 hours, let it sit for 5-10 minutes at room temperature to become more malleable before rolling out. To roll out, sprinkle a clean, flat surface with a little flour. As you roll the dough, check to make sure the bottom is not sticking. If it is, lift it up and sprinkle a little flour underneath. Roll out to 12 to 14 inches wide, to an even thickness.

You can use this pastry dough for unstructured rustic pies or galettes, or single or double crusted traditional pies. It can also be used for a savory pot pie. Whether you use the dough for a galette or a double crust pie, it will be prettier with a light egg wash. Just whisk one egg in a small bowl, add a teaspoon of water, and brush lightly over the exposed crust with a pastry brush, right before baking.

From Simply Recipes, October 12, 2013

Egg Muffins To-Go

Why didn't I think of this???

Ingredients
1/2 pound ground Italian pork or turkey sausage
4 ounces frozen chopped broccoli florets
1/2 cup shredded cheddar cheese
12 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
12 parchment paper muffin wrappers or 12 silicone muffin cups
Variation: Instead of Italian sausage, try bacon, ham, chorizo, etc. Or, go veggie with diced red pepper, spinach, zucchini, mushrooms, tomatoes, etc. Mix and match at will!


Directions
Preheat oven to 350 degrees F.

Heat skillet over medium heat. Add sausage and cook until no longer pink.

In a microwave-safe bowl, microwave frozen broccoli florets until thawed (approximately 4 minutes) and drain.

If using a muffin tin, line tin with parchment paper wrappers. If using silicone muffin cups, place cups on a baking sheet lined with foil (to catch any egg overflow and making clean-up much easier!).

In a large bowl, combine sausage, broccoli and cheese. Spoon mixture into cups, filling them 2/3 of the way, leaving room to add the egg mixture.

In another bowl with a pour spout, beat together 12 eggs. Add salt and pepper. Pour egg mixture into each muffin cup, being careful to leave a little room (1/4 inch or so) at the top.

Bake 25 minutes, or until muffins have risen and are firm.  Grab one in the morning and GO!

Sauteed Salmon with Green Mango Salad

I found this recipe on foodandwine.com and it caught my eye.  I'm normally not a mango fan so when my interest was piqued by the word mango, I knew I needed to make this dish.  The original recipe varies slightly as I marinated and sauteed the salmon, included some fresh shrimp, and added some rice.  Check the original recipe here, but I recommend giving my version a try too.  It was delicious (and received rave reviews from my husband)!!!!

Dressing for green mango salad:

1 teaspoon finely grated lime zest
3 tablespoons fresh lime juice
2 tablespoons rice vinegar
1 tablespoon light brown sugar
1 tablespoon low-sodium soy sauce
1/4 cup vegetable oil, plus more for brushing
Salt and freshly ground pepper

 

Marinade for salmon (note: you can also cheat and use a prepared teriyaki marinade instead of making your own homemade):

2 tablespoons olive oil

2 tablespoons rice vinegar 

2 tablespoons soy sauce

1 teaspoon light brown sugar

1 teaspoon honey

2 scallions, chopped

Salt and freshly ground pepper

 

Green Mango Salad:

1 large unripe mango (1 1/4 pounds), peeled and very thinly sliced
1/2 seedless cucumber, thinly sliced
1/4 cup chopped cilantro
2 tablespoons chopped mint
2 tablespoons roasted sesame seeds
 

Four 7-ounce salmon fillets with skin

Two dozen medium (41-50) raw shrimp, deveined and peeled

2 tablespoons canola oil

1 cup long grain basmati rice

Rinse and pat dry the salon.  To make marinade,whisk oil, vinegar, soy sauce, brown sugar, honey, salt, pepper, and scallions.  Place shrimp and salmon skin side down in shallow, rimmed dish and pour marinade over both.  Seal and marinate for 1 hour in the refrigerator; recoating halfway through.

In a large bowl, whisk the lime zest and lime juice with the rice vinegar, brown sugar and soy sauce. Whisk in the 1/4 cup of vegetable oil and season with salt and pepper. Add the sliced green mango, cucumber, cilantro, mint and 1 tablespoon of the roasted sesame seeds.  (Make ahead: the green mango salad can be covered with plastic wrap and refrigerated for up to 4 hours. Add the chopped cilantro and mint just before serving.)

In a medium sauce pan, make rice according to directions.

 

Heat 2 tablespoons of canola oil in nonstick skillet over medium-high heat.  Add salon to skillet, skin side up for 3 minutes, until golden brown.  Turn fish skin side down and continue cooking for 8-10 minutes, until the skin is very crisp and the fish is slightly opaque in the center.  Add shrimp to skillet in the last 3 minutes of cook time.  Spoon rice onto plate, add mango salad, and salmon fillets to plates, top salmon with shrimp and sprinkle plate with remaining 1 tablespoon of roasted sesame seeds.

 

Thai Beef Stir-Fry

I saw this on Self.com today.  It seems too easy and delicious to be true.  Not to mention that this single serving below is only 310 calories!!

Beef

• 3 oz beef tenderloin
• ¼ cup soy sauce
• ½ teaspoon red pepper flakes
• 1 tablespoon cilantro
• ¼ cup olive oil
• ½ tablespoon brown sugar

Stir-Fry

• ¼ green onion (chopped)
• 4 broccoli florets
• 4 slices yellow peppers
• 1/8 cup bean sprouts
• 8 snow peas
• ¼ celery stick (sliced)
• 2 cherry tomatoes
• 3 shiitake mushrooms (sliced)
• salt and pepper to taste

Combine beef marinade in a non-reactive bowl, add beef and marinate for 2 hours. Grill (marking on both sides) and let cool for 10 minutes. Slice steak into ½-inch slices. Sauté vegetables together. Add steak to grilled vegetables and serve.

313 calories, 20 g fat (8 g saturated), 14 g carbs, 3 g fiber, 21 g protein

Indian-Spiced Vegetable Fritters with Curry-Lime Yogurt

One of my favorite food blogs is Smitten Kitchen.  She is ambitious and creative, but makes cooking look fun and approachable.  I read this recipe today and will be making these today!  Sounds delish!!

1/2 cup frozen peas
1 medium onion, peeled
1 large russet or Idaho potato, peeled
1 yam or sweet potato, peeled
1 large or 2 thin carrots, peeled
1 zucchini
4 large eggs
4 tablespoons all-purpose flour
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
A pinch of cayenne
2 tablespoons minced peeled fresh ginger
2 tablespoons minced fresh cilantro
Curry-Lime Yogurt
2 cups plain yogurt (we love the Fage fat-free stuff)
2 teaspoons curry powder
1 teaspoon sugar
A squeeze or two of fresh lime juice, to taste
Salt and pepper

Preheat oven to 200°F. Place two nonstick baking sheets in oven.
In small saucepan, bring salted water to boil. Add peas and cook, uncovered, until heated through, about 2 to 3 minutes. Drain, then rinse in colander under cool, running water. Set aside in colander to drain completely.

Using box grater or food processor² fitted with grating disc, coarsely grate onion, potatoes, carrot and zucchini and place in colander set in sink, setting aside to drain.
In large mixing bowl, lightly beat eggs. Whisk in flour, coriander, turmeric, and cumin. Mix in ginger, cilantro, and peas.

Press potatoes and onion to extract as much liquid as possible, then add to bowl. Season mixture with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
In heavy-bottomed, 12-inch non-stick³ skillet over moderately high heat, heat 1-2 tablespoons oil (I used an extra-virgin olive oil spray I’d found to lightly coat the pan); until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
Fry until bottoms are golden-brown (the color really counts on this; the darker you let it go, the more the pancake holds together – this goes for both sides.), 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
Using paper towels, carefully wipe out pan. And 1 tablespoon oil to the pan and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 to 2 tablespoons oil before each batch.
Serve pancakes hot with Curry-Lime Yogurt.
Makes about 24 pancakes.

Shrimp Gumbo with Andouille Sausage

I have been CRAVING gumbo, like dying craving gumbo.  I have gone to 2 different places in Houston looking for that perfect taste, but to no avail (Houston is a swamp, but is no New Orleans).  The Gods must have heard of my plight because on one of my favorite recipe blogs, Simply Recipes, she posted a gumbo recipe!  So, it is official, I am up to my elbows in roux!  Thanks Elise for reading my mind--I know this will be fantastic.

 

If you are not familiar with filé, it is a powder made from dried sassafras leaves. It is a powerful thickener, but must be added at the end of cooking or it will form slimy, ropey strands in the gumbo. Filé is available in many supermarkets or online.

1/2 cup peanut oil, or other vegetable oil
1/2 cup flour
1 green pepper, chopped
1 medium onion, chopped
3 celery stalks, chopped
4 garlic cloves, minced
1 Tbsp Cajun seasoning
1 quart shellfish* or chicken stock, plus 1 cup water
2 teaspoons Worcestershire sauce
8-12 ounces smoked andouille sausage, cut into 1/4-inch thick rounds
2 pounds shrimp, peeled and deveined
Salt and pepper to taste
3-5 green onions, white and green parts, chopped
File powder (optional)
Hot sauce (such as Tabasco) to taste

* Note that you can make your own shellfish stock with the shells from the shrimp. Put the shrimp shells and tail tips in a pot and cover with 2 quarts of water.  Bring to a boil, reduce to a simmer, and simmer uncovered for an hour. Strain and use in this recipe for the stock. Diluted bottle clam juice will also work as shellfish stock in this recipe.

First, make the roux. Heat the peanut oil in a large, thick-bottomed pot, such as a Dutch oven, on medium high heat, for a minute or two. Whisk in the flour and lower the heat to medium. Stir almost constantly, making sure to scrape the bottom of the pan as you stir.  Let the roux cook until it is the color of peanut butter, then lower the heat to medium low. Keep cooking and stirring (careful, you want the flour to cook, not burn!) until the roux is the color of an old penny, about 20-30 minutes total time.

Mix in the "holy trinity" of green pepper, onion and celery and increase the heat to medium-high. Cook, stirring often, for 5 minutes. Add the garlic and cook another 2 minutes. Stir in the Cajun seasoning.

In a separate pot, heat the stock and water until steamy. Slowly add the steamy stock and water to the bell pepper onion roux mixture, stirring constantly while you do so. Do not add cold stock to a hot roux; room temperature is fine, but adding ice cold stock to hot roux can break it, leaving a pool of oil on the top of your gumbo. Bring the gumbo to a simmer and add the Worcestershire sauce and salt to taste. Simmer gently for 30 minutes.

If you find that the roux has broken a bit and oil is pooling on the surface of the gumbo, whisk in about another 1/2 to 1 cup of water. This will often "fix" it.

Stir in the andouille sausage and cook for 5 minutes (andouille sausage is already cooked, so you just need to heat it). Add the shrimp, return to a simmer and cook another 5 minutes, until the shrimp has just cooked through. Add salt and black pepper to taste.

Serve with white rice, garnished with green onions. To eat, sprinkle with filé powder and hot sauce.

Asian Sloppy Joe Sliders

UPDATE:  Thank you Ming Tsai!  I made this for Sunday dinner and it was DELISH!!  We've had it for leftovers for lunches and dinners all week. The only change I made to the recipe was that I used Sriracha chili sauce versus sambal oelek.  From what I have read, the sambal oelek adds the same heat without altering the intended flavor.  I'll try sambal oelek next time.

I also served our sliders with a side of asian coleslaw.   The coolness and crispy texture of the coleslaw was the perfect combination with the spicy sloppy joe.  And bonus, I got many many kisses from my grateful husband because of it!

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I want! I want! I want!  I saw this recipe in Food & Wine Jan-2013 and wanted to run to the store immediately for ingredients.  Having eaten at Blue Ginger, I know that anything Ming Tsai puts together will be amazing.  This recipe actually looks approachable too!  I will be making these THIS week, guaranteed.

Serves 20 sliders

2 tablespoons canola oil 
2 medium red onions, finely chopped 
1 cup finely chopped celery 
3 tablespoons sambal oelek or other Asian chile sauce (I used Sriracha)
2 1/2 tablespoons minced garlic 
1 tablespoon minced fresh ginger 
Kosher salt 
Freshly ground pepper 
1 pound ground chicken thighs 
1 pound ground pork 
1 cup hoisin sauce 
1 cup drained canned diced tomatoes 
1/4 cup fresh lime juice 
20 brioche dinner rolls, split and toasted 
Shredded iceberg lettuce and spicy pickles (optional), for serving 

In a large, deep skillet, heat the canola oil until shimmering. Add the onions, celery, sambal oelek, garlic, ginger and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the ground chicken and pork and cook, stirring occasionally to break up the meat, until no pink remains, about 5 minutes. Stir in the hoisin, tomatoes and lime juice and bring to a boil. Simmer over moderately low heat, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper.

Spoon about 1/4 cup of the sloppy joe filling on the bottom half of each roll. Top with shredded lettuce and pickles and serve.

The sloppy joe filling can be refrigerated for up to 3 days. Reheat gently before serving.

Roasted Butternut Squash and Black Bean Vegetarian Enchiladas

My husband is a carnivore to the core.  One day he had prime rib for lunch and a ribeye for dinner.  Yes, a devotee to the beef (pork, poultry, fish, game, offal, etc).  So, needless to say, the suggestion of Meatless Mondays was met with trepidation and fear.  Luckily, he loves that I love to cook (and feed him), so without too many questions or tears, I implemented our new diet plan.

Meatless Mondays aren't just for salads or grilled cheese.  Cooking vegetarian is exciting and filled with complex textures, flavors, and nutrients.  I am on a mission to find unique and creative recipes, and there is a plethora out there!  Today's recipe comes from Yummy Mummy Kitchen and was truly delicious!  I gave it my own twist with a few add-ins and deletions.  I guarantee this recipe will be in heavy rotation, even beyond just Mondays!

2 1/2 cups 1/2-inch cubed butternut squash (12-ounces, or about 1 small-medium peeled, seeded squash) 

1 tablespoon extra virgin olive oil 

15 oz can black beans, drained and rinsed 

1/4 cup chopped yellow onion 

1 1/2 tablespoons chopped cilantro, plus more cilantro for garnish 

2 cups loosely packed fresh spinach, coarsely chopped

1/2 tsp cumin

1/4 tsp garlic powder

1/8 tsp cayenne (optional)

Salt and pepper to taste

12 ounces jarred or fresh mild green salsa 

1/4 cup 2% plain Greek yogurt

1 1/2 cups shredded Mexican cheese blend

8 corn tortillas 

1 large ripe avocado, peeled, pitted, and sliced

Preheat oven to 400 degrees F. Place cubed butternut squash on a large baking pan. Drizzle with olive oil and season lightly with salt and pepper. Toss to coat. Roast for 20 minutes or until tender. Reduce heat to 350 degrees F.

In a medium bowl, stir together roasted butternut squash, beans, chopped onion, spinach, cilantro, and spices. In another medium bowl, stir together salsa and yogurt.  

Pour a thin layer of the salsa sauce over the bottom of 10" x 7" casserole dish. The 10x7-inch dish is perfect for corn tortillas, but an 8-inch square baking dish would work as well. Place 1/3 cup of the squash and bean mixture into each tortilla. Top with 2 teaspoons of cheese and roll up. Place seam-side-down in the baking dish. Continue until all the squash mixture is used up. Pour the remaining salsa sauce over the top of enchiladas. Sprinkle with the remaining cheese. Bake at 350 degrees until cheese has melted and starting to brown in places, about 30 minutes. Let cool for 5 minutes. Garnish with avocado and cilantro.

Mexican Pork Meatballs in Tomato-Chipotle Chile Sauce

This sounds like something my husband would die for.  And, I need to find a twist on his mother's classic marinara and meatballs because I am scared to death to make it and not do it exactly like Mom does.  So, we'll try this one and maybe start our own meatball tradition.  Thanks to Big Girls Small Kitchen for sharing such a yummy idea!


You can sub whatever ground meat you like to stow away–chicken, beef, pork, veal. If cojita cheese is unavailable, use Parmesan in the meatballs and shred jack or cheddar on top.

For the meatballs
3 corn tortillas (or use 1/3 cup tortilla crumbs, crushed from tortilla chips in a plastic bag or the food processor)
1/2 small onion
2 cloves garlic
3 tablespoons crumbled cojita cheese
1 egg
1 pound ground pork, or a combination or pork and beef
1/2 teaspoon oregano, preferably Mexican
1 teaspoon salt

For sauce and serving
4 garlic cloves, peeled and left whole
2 chipotles from a can of chipotles in adobo, seeds removed
One 28-ounce can whole tomatoes, preferably fire-roasted
1 tablespoon oil
1 small onion, minced
Salt
1 bay leaf
About 4 cups of long-grain white rice, cooked from 2 cups dry rice
Cilantro leaves
4 tablespoons cojita cheese

Preheat the oven to 400°F. Line a baking sheet with parchment paper.  Heat a cast iron pan over medium-high heat and drizzle with oil. Toast the tortillas until they are golden and crisp, flipping once, about 2 minutes a side. Place on a plate or rack to cool. When cool, break the tortillas into pieces and place in a mini food processor. Process until you have crumbs–it’s fine if they’re a little uneven.

Transfer the tortilla crumbs to a medium mixing bowl.  Place the onion and garlic in a mini food processor and pulse until finely chopped. (Or, grate the onion and mince the garlic by hand.) Transfer the onion and garlic to the mixing bowl with the tortilla crumbs. Add the cheese, egg, meat, oregano, and salt and stir to distribute everything evenly. Add 2 tablespoons of water, and stir that in too. Form into balls of about 2 inches in diameter – you should get 20 to 24. Arrange them about 1 inch apart on the baking sheet.
Bake until golden brown, 20-25 minutes. Cut a meatball open to be sure the meat is cooked through, then set aside.

Meanwhile, make the sauce. Blend the garlic and chipotles in the food processor until smooth. Add the whole tomatoes and process again until smooth. Set aside.

Heat the oil in a big frying pan over medium-high heat. Add the onions and cook until limp and slightly brown. Sprinkle with salt. Add the tomato-chipotle mix, 1 cup of water, and the bay leaf. Bring to a boil, then lower the heat and let the sauce simmer until thickened, about 30 minutes, stirring occasionally. Taste for salt, adding more as needed.

Add the meatballs to the sauce and let cook until the meatballs are warm through, about 10 minutes.
Scoop rice into a bowl. Add 4 to 5 meatballs, then top with 1 tablespoon cojita cheese and some torn cilantro.

Makes about 24 1 1/2-inch meatballs, serves 4

"Diet" Potato Latkes

I saw this recipe on Self.com and it's got my curiosity piqued.  We will try it and see.  However, I like a little zing, so I will likely add a little heat to the recipe (thinking garlic or chili powder).  I'll revise once the recipe is made.

INGREDIENTS: 

• 2 1/2 cups shredded, un-peeled russet potatoes (about 1 lb.) 
• 1/2 cup grated onion 
• 1/3 cup peeled, shredded carrot 
• 1/3 cup flour 
• 2 Tbsp snipped fresh chives 
• 1 tsp kosher salt 
• 1/4 tsp freshly ground pepper 
• 1 egg + 1 egg white 
• 2 tablespoons vegetable oil, divided 

INSTRUCTIONS:

Scrub potatoes and coarsely grate. Immediately place in a bowl of ice water to keep potatoes from discoloring; let stand for 5 minutes. Meanwhile, place the onion, carrot, flour, chives, salt, pepper and eggs in a medium bowl and stir well. Drain the potatoes and squeeze out moisture; stir into egg mixture. Heat 1 tablespoon oil in a large non stick skillet over medium-high heat until very hot. Spoon about 1/4 cup of potato mixture for each pancake into skillet, cooking 4 at a time. Cook for 3 to 4 minutes per side, flattening with the back of a spatula and cooking until golden brown and crisp on both sides. Drain on paper towels. Repeat with remaining oil and potatoes. Makes 4 servings.  

 

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Self was also nice enough to provide a homemade apple sauce to the topping.  Mmmmm.

Grandma's Homemade Applesauce:
Ingredients: 6 cups Granny Smith apples, washed, cored, peeled, and diced (reserve the peel)
Place a little bit of water in a blender (so the blades will move the peel around at first). Add peel, put top on blender and blend until mixture is semi-liquid. Then pour mixture in a pan with the diced apples. Begin cooking, covered, over medium-high heat. When you hear it bubbling, check to make sure the mixture is not sticking. Stir well and if it is sticking or too thick, add a bit of water. As soon as it begins to bubble again, turn heat down to low to medium low and let it cook only until the whole mixture is mushy. At this point, take pan off heat. Let mixture cool and, if desired, add sugar/sweetener to taste. I like it as is, with just a sprinkle of cinnamon.

Beef, Beet, and Cabbage Soup

I just saw this soup being made on Diners Dives and Drive-Ins (yes, DDD).  It looked sooooo yummy AND easy to make.  So, I watched, wrote, rewound, and wrote down the ingredients and any other observations to make this soup.  Of course, the amounts on each of these was not revealed, so that will be good guess work.  I also looked for similar recipes online and actually liked the addition of a few ingredients missing from the DDD recipe.  Soooooo, I'm going to Jenna-it up and see how it goes.  Luckily my husband likes anything with beets, anything with beef, anything with cabbage, and anything I make.  I will report back soon.


STOCK Ingredients
Chicken stock
Red beets, trimmed, peeled, and diced
Cabbage, chopped
Celery,diced
White onion,diced
Russet potatoes, diced
Ground, toasted caraway seeds
Garlic, minced
Salt
Pepper
Dill

Beef, combo of chuck sirloin and filet (or just chuck), cubed
Salt
Pepper

Sour Cream

In a large stock pot combine all stock ingredients above, cover and simmer for about 15-20 minutes.  While the veggies are cooking down, season beef with salt and pepper, and spread on a large rimmed baking sheet.  Seer beef at 400 degrees until beef is browned and releases juices.  Combine beef and the juices into the veggie stock.  Simmer for about 1-hour.  Serve hot with dollop of sour cream on top and some fresh bread.

Pork Ramen Soup

Thank you Big Girls Small Kitchen for finding and adapting this recipe from Real Simple Magazine; as soon as I saw the word Ramen, I was IN!  I made this last night and of course added a few edits/add-ins of my own.  The soup turned out perfectly.  I WILL be making this again.

1 tablespoon canola oil
2 boneless pork chops (1/2 inch thick; about 1/2 pound total)
kosher salt and black pepper
8 scallions, sliced, white and green parts separated
1 3-inch piece fresh ginger, peeled and roughly minced
6 cups low-sodium chicken broth (preferably homemade), 1 cup water
2 tablespoon white wine or mirin

1 tablespoon soy sauce
2 teaspoons rice wine vinegar
8 oz package shitake mushrooms, sliced
8oz can of corn, drained or fresh corn off the cob
2 3oz packages ramen noodles (discard the seasoning packets)
1 large carrot, grated
2 radishes, halved and thinly sliced
1/2 cup fresh cilantro leaves

Heat a Dutch oven over medium heat for 5 minutes. Add the oil. Season the pork with ¼ teaspoon each salt and pepper and cook until cooked through, 4 minutes per side. Place on a plate, cover with foil, and let rest for 5 minutes before thinly slicing.

Turn the heat to low and add the scallion whites and ginger to the drippings in the Dutch oven. Cook, stirring, until softened, 30 seconds to 1 minute. Add the broth and wine and bring to a boil. Stir in the soy sauce and rice wine vinegar. Pour any juices from the pork that have collected on the plate into the soup. Add the shitake mushrooms and corn to the broth.  Add the noodles and boil, stirring occasionally, until tender, 2 to 3 minutes. If your pork needs a little extra cook time, add the pork into the broth while the ramen is cooking.  Bring soup to a low simmer. 

Serve the soup in big bowls topped with the pork, carrot, radishes, cilantro, and scallion greens.