Steak and Avocado

A couple of weeks ago my college boy was home for just a few days, between apartments. I planned a few meals I knew he would love and he actually prepared this one for me! What a treat. The taste of the steak and salsa is similar to this recipe, but the ingredients I loved most were the steak and avocado. The warm steak and creamy avocado, oh...yum. It was a combo I had never had before, but plan to make up for missing. If you like beef and you like avocado, you will love this one. I think you could use almost any steak, but make sure it's a quality cut, and nice and juicy. The flat iron steak I use for the Steak and Salsa Verde would be a nice, inexpensive alternative.

I found the recipe at Eating Well, and we followed it pretty closely except we grilled the steaks.

Steak with Pebre Sauce and Avocado

Sauce

1/2 cup finely chopped sweet onion, such as Vidalia or Walla Walla

1 medium-large tomato, seeded and diced

1/3 cup chopped fresh cilantro

2 T. minced jalapeño (or serrano, we use jalapeño)

2 T. red-wine or cider vinegar

1 clove garlic, minced

1/4 t. kosher salt

 Steak

3/4 t. paprika

3/4 t. ground cumin

3/4 t. dried oregano

3/4 t. kosher salt, divided

1/2 t. ground pepper

2 8- to 10-ounce New York strip (top loin) steaks, trimmed

2 t. canola oil

2 avocados, pitted and peeled

To prepare Pebre Sauce: 

Combine the onion, tomato, cilantro, jalapeño (or serrano), vinegar, garlic and 1/4 teaspoon salt in a medium bowl.

To prepare steak: 

Mix paprika, cumin, oregano, 1/2 teaspoon salt and pepper in a small bowl. Rub the spice mixture evenly over both sides of steaks.

Preheat outdoor grill. When grill is hot cook steaks over medium grill until done to desired doneness.

(Alternately: Heat oil in a large ovenproof skillet, such as cast iron, over medium-high. Add the steaks and cook just until browned, 1 to 2 minutes per side. Transfer the pan to the oven and roast the steaks 5 to 7 minutes for medium-rare, depending on thickness.)

Transfer to a clean cutting board. Tent with foil and let rest for 5 minutes.

Meanwhile, mash avocados with the remaining 1/4 teaspoon salt in a small bowl.

Carve the steak into thin slices. Serve with the avocado and Pebre Sauce.

Menu suggestion: serve with Roasted Sweet potatoes and scallions, and Peppercorn

Source: Eating Well

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Fish Tacos with Lime Cilantro Crema

I'm joining Sarah and Pam today to share the best of my time spent online.

It's funny, since I got a Kindle Fire for Christmas, I definitely spend more time online. But it feels like I spend less time online, because I rarely sit at the computer with my back to my family. I think there is something to be said about that. When I am online, I am usually at the kitchen table or in a chair in the living room, facing my family and open to their needs and conversation. I used to feel guilty about being online because I was facing the computer and my family saw my back. I did not feel like I could adequately see what was going on with my children, or take care of meals, while I was online. Now, I can carry "online" around with me, or leave it sit and do what I need to do without feeling like I am peeling myself away from the screen.

Anyway, that brings me to this recipe, which I saw one day recently while I was surfing. I love fish tacos, and whenever I eat out and fish tacos are on the menu, I get them. But I have never fixed them at home. This recipe changed that because they were so simple and delicious, I can make them any time.

I omitted the coriander from the rub for the fish because I detest it. I love cilantro, however, and definitely added the full quarter cup to the Lime Crema. The sauce really made this dish special even though it was so simple to throw together. We topped our fish with the sauce and shredded red cabbage and enjoyed some spicy Peppercorn on the side. I was unable to get red snapper in Columbus, Ohio, which I figured would be the case, so I subbed catfish, which is an equally mild and medium-firm fish. It was great and cheap and available.

Fish Tacos

Crema:

1/4 c. thinly sliced green onions

1/4 c. chopped fresh cilantro

3 T. mayonnaise 

3 T. sour cream

1 t. grated lime rind (I did not use this)

1 1/2 t. fresh lime juice

1/4 t. salt

1 garlic clove, minced

Fish:

1 t. ground cumin

1/2 t. smoked paprika

1/4 t. ground red pepper

1/8 t. salt

1/8 t. garlic powder

1 1/2 pounds red snapper fillets (or catfish or another mild, white, medium-firm fish)

8 (6-inch) corn tortillas

2 cups shredded cabbage 

Preheat oven to 425°.

To prepare crema, combine crema ingredients in a small bowl; set aside.

To prepare tacos, combine spices in a small bowl; sprinkle spice mixture evenly over both sides of fish. 

Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. 

Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.

Steak with Salsa Verde

It's been rather quiet around here. I can't tell if you're not reading, not cooking, or just not talking. I have been trying a variety of recipes here, so hopefully one if these days I'll hit on something that interests you.

Today's recipe is another Jamie Oliver recipe, and my family loved it -- six out of six thumbs up. They love beef, and they love spicy, bold flavors, and I love that all the ingredients were whole, fresh foods. Unfortunately, Jamie jinxed me when he wrote "watch your fingers here" in regard to chopping the salsa ingredients, because I cut the begeebers out of my left index finger. Fortunately, the salsa was pretty well finished when I did it. And fortunately, my little sous chef was perfectly able to prepare the salad.

This is a good, healthy, budget-conscious recipe, with the flank steak, and will be even more so during the summer when veggies are growing in the garden.

Steak with Salsa Verde

1-pound flank steak (I used an almost 2-pound steak for six of us)

1/8 t. sea salt

Freshly ground black pepper, to taste

1 T. olive oil

1 clove garlic, halved

For the salsa verde:

a small bunch of fresh cilantro

a small bunch of fresh mint, leaves picked

1 clove garlic, peeled

1 to 2 fresh jalapeno or serrano chiles, seeded (I used one large jalapeno)

4 large scallions, trimmed 

2 tomatoes, roughly chopped 

freshly ground black pepper, to taste

juice of 1 to 2 limes (I used one)

1 T. olive oil

1/8 t. salt

Jamie's Note: Make sure your meat is at room temperature before you start cooking – that way it will cook at the same temperature all the way through.

It’s really important to rest the meat once it’s cooked. It allows the juices to settle, so you don’t lose them all when you slice or carve the steak.

Method 

Take your steak out of the refrigerator and let it get up to room temperature while you make your salsa.

Get yourself a good knife and a big cutting board. Set aside a few of the cilantro leaves, then chop the top of the bunch, stalks and all, with the mint leaves, garlic, chiles, scallions, and tomatoes until it’s all very fine – watch your fingers here! Sprinkle over a pinch of the salt and pepper, then add most of the lime juice and a good lug of extra virgin olive oil. Mix together on the board, taste it, season with the remaining salt, pepper, lime juice, or chile, and put it into a bowl ready to go.

Get a frying pan, grill pan, or outdoor grill screaming hot and season both sides of your steaks with the salt, pepper, and a good lug of olive oil (we grilled it on the gas grill).

Add the steaks to the pan or grill. Your steaks should take about 6 to 7 minutes per side to cook depending on how you like them. As it cooks, rub the steak with the cut side of the garlic clove for some extra flavor.

When the steaks are perfectly cooked to your liking, move them to a plate to rest for a few minutes.

Cut the flank against the grain and with the knife at an angle to the board into 1/4-inch-thick slices, and arrange them on a large serving platter or divide between your plates.

Finish with a few dollops of salsa, and scatter over your remaining cilantro leaves. Drizzle over any resting juices and let everyone tuck in.

Source: Jamie Oliver

Summer Supper #5

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This salad used to be a favorite of mine in the days when we used to eat out. By the time my husband and I had our third child we could no longer eat out cheaply and so it's been a long time since we ate out regularly. But I remember this salad fondly and my homemade version lived up to the memory.

It's a simple salad -- very few ingredients, but topped with a yummy piece of grilled chicken and some crunchy pumpkin seed kernels, it's filling and satisfying. I modified my Cilantro Ranch Dressing because I can never remember to buy tomatillos, but its still good and I think with all that cilantro the tomatillos get a little lost anyway.

Grilled Chicken, Romaine and Pepito Salad
serves 4 dinner servings

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2 heads Romaine lettuce, chopped and washed and dried
several slices red onion, quartered
3 Roma tomatoes diced
4 boneless, skinless chicken breasts
Mexican Marinade (below)
1/2 c. pepitas (pumpkin seed kernels), roasted and salted (buy them roasted and salted)
Cilantro Ranch dressing (below)



Place four chicken pieces in a bowl with marinade. Marinade for several hours.

In a large bowl, toss lettuce, onion and tomato.
Chill until ready to serve.

When ready to serve, preheat grill and grill chicken until cooked through.
Allow chicken to sit for five minutes and then slice across the grain thinly.


Top salad with chicken breast and sprinkle with pepitas. Drizzle with salad dressing and serve.



Marinade

1/4 cup olive oil
1/4 cup lime juice
2 cloves garlic minced
1/2 t. cumin
1/2 t. salt
1/2 t. pepper



Cilantro Ranch Dressing

1 pkg. Ranch Buttermilk Dressing mix
1/2 c. mayonnaise (you could use sour cream also)
1/2 c. sour cream
3/4 cup buttermilk
1/2 cup fresh cilantro
heavy dash cayenne pepper


In a food processor, place dressing mix, sour cream, mayo and buttermilk. Add cilantro and process under cilantro is finely chopped. Add cayenne if desired. Refrigerate for at least one hour.

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Summer Supper #2

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My second summer supper of the season is Chicken Fajitas and Peppercorn. Chicken Fajitas are a favorite in our house, but they always seem to require a lot of work. Like with tacos, I always feel obliged to offer a huge array of toppings, plus a side of rice and refritos, and then, suddenly, it's a big deal. For this meal, I simplified my toppings and sides, and every one was happy with them just the way I served them. I started the meat marinating in the afternoon, but my chicken breasts were frozen, so they thawed in the marinade on the counter. The marinade is really only a few ingredients, so it was not a big deal to get them started. The Peppercorn is a quick and easy side for grilled meat, but was wonderful on top of the meat inside a warm corn (or flour) tortilla. Topped with sour cream, a little jarred salsa and paired with some fresh fruit -- it was a completely satisfying and easy summer supper.

Easy Chicken Fajitas and Peppercorn

serves 4 

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Fajitas:

1/4 cup olive oil
1/4 cup lime juice
2 cloves garlic minced
1-2 t. cumin
2 T. fresh minced cilantro, if desired
1/2 t. salt
1/2 t. pepper
4  boneless, skinless chicken breasts
corn or flour tortillas
sour cream
your favorite jarred salsa




Mix together olive oil, lime juice and spices. Place chicken breasts in plastic zipper bag and pour marinade over. Seal and let marinade for several hours (in the fridge unless chicken is frozen).

At dinner time, preheat grill. Drain off marinade and discard. Grill chicken until done. Let sit for 5 minutes and then slice thinly crosswise. Keep warm until ready to serve.


Serve on warm corn or flour tortillas with sour cream, peppercorn and salsa, if desired.




Peppercorn


1 T. olive or canola oil
12 oz. bag frozen corn
1 red or orange pepper, diced
1 jalapeno pepper, seeded and minced
6 green onions, diced
1 clove garlic, minced
3/4 t. cumin
salt and pepper to taste
Lime (optional)

Heat large skillet over medium high heat. Heat oil in skillet. Add corn and peppers and cook for about 8 minutes, stirring occasionally, until corn is hot and peppers are tender. Add green onions, garlic and cumin and stir, cooking until corn is cooked through. Salt and pepper to taste. Squeeze a half a lime over corn (if desired) and serve.


Serve this meal with some orange wedges, fresh berries or sliced watermelon for an easy and healthy summer supper.

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Queso Blanco

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Last week we had company over mid-week. I don't usually have dinner guests during the week, but my Goddaughter was in town on business and I wanted to host dinner for her and her beau. It was just a simple dinner of  Chicken Gyro Pizza, but because I wasn't certain when they would arrive, I also prepared an appetizer. I saw this Queso Dip over at Annie's Eats and decided to give it a try. I ended up modifying it because my fresh tomatoes were mushy and tasteless, and I think even during the summer months a can of tomatoes and chilies are a great alternative. The dip is not too spicy, but it probably depends on the heat of your jalapeno and the heat of your can of Ro-Tel tomatoes. I used "Original" which is in the middle of the spicy range.

The Queso was a big hit with everyone -- salty, warm, cheesy -- the best comfort food. The boys really loved it, and we ate the leftovers for lunch -- double duty!


I turned mine from the pan into a small appetizer crock-pot. The cheese dip gets thick quickly once you take it off the heat, so either use a small crock-pot like I did, or only ladle a small amount at a time out of the pot. I found white American cheese at the deli counter of my store -- I just asked them to cut me a one-inch chunk to shred at home.

Queso Blanco

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1 T. canola or vegetable oil
¼ cup onion, finely chopped
1 jalapeño pepper, seeded and finely chopped
12 oz. white American cheese, shredded

4 oz. Monterey jack cheese, shredded
2/3 cup milk
1 can Ro-Tel tomatoes with chilies, drained well

Heat the oil in a medium saucepan over medium-high heat. Add the onion and jalapeño to the pan and cook, stirring occasionally, until tender, about 5 minutes.  Reduce the heat to medium-low.  Add both of the shredded cheeses and half of the milk.  Whisk or stir until completely melted, adding milk as necessary to thin. Add the can of tomatoes and stir until dip is hot again. Transfer to a warmed serving bowl or small crock pot and serve immediately with tortilla chips.

Source: modified from Annie's Eats

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The Best Beef Enchiladas

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This past weekend I tried a recipe for Beef Enchiladas that made the absolute best enchiladas I have ever had (we had six thumbs up at the table). My guys really like the recipe for Beef Enchiladas that uses chipotle peppers, but they are really a bit too spicy for little ol' me (and little ol' Faith). So when I saw this recipe for Pioneer Woman's Beef Enchiladas (modified) at Katy's Kitchen I made a note to try them. When I made them I actually went back to PW's site to get her recipe, and then, of course, I modified it.

Because my guys like it spicy I was afraid they would not like the original version because my grocer does not stock spicy enchilada sauce, so I spiced up the sauce and then I toned down the filling. They were probably, all said and done, pretty close to Ree's, but I made note of the changes I made and I will most definitely make them that way the next time (and the next time...).

I will warn you ahead of time -- these enchiladas are a pain in the tokus to make (but they are worth it). So before you get started, pour a big glass of sangria to fortify you. Also, because the sauce cooks for 30 minutes, you 'll have some hang time (so maybe you should make a pitcher).

Best Beef Enchiladas

serves 6

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 Sauce:

1 T. canola or corn oil

1 T. flour

(2) 10 ounce cans enchilada sauce

(1) 8 ounce can spicy tomato sauce

2 cups chicken broth

½ t. salt

½ t. pepper

2 T. chopped fresh cilantro

Meat:

1½ pound ground beef

medium onion, in a small dice

1 can diced green chilies

½ t. salt (or Goya Adobo with pepper)

Tortillas:

12 to 14 (6-inch) corn tortillas

½ cups canola or corn oil

3 cups grated sharp cheddar

½ cups sliced black olives

1 cup chopped green onions

1/4 cup chopped cilantro

Heat oil in a preheated pan over medium heat.  Add flour and whisk to make a paste, cooking for one minute. Pour in the enchilada sauce and tomato sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes (enjoy your sangria).

Brown the meat with onions in a skillet. Drain off fat. Stir in diced green chilies and salt. Set aside.

Heat canola oil in a small skillet over medium heat. One by one, using a spatula to flip, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper-towel lined plate. Repeat until all tortillas have been fried (a good time to sip sangria).

Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat and a little grated cheese ( you can add black olives in the step, but I left them out and just sprinkled them on each serving to spare those who reeeeallly hate black olives) in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.

Bake for 20 minutes or until bubbly. Sprinkle cilantro and green onions (and black olives if desired) over enchiladas before serving.

Source: Modified from Pioneer Woman Cooks

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Mexican Chocolate Cake

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For this past Sunday's dessert, on the Feast of Our Lady of Guadalupe, I baked this Mexican Chocolate Cake, the recipe for which I found at Catholic Cuisine. It was divine. Really. It was a lot like a Texas Sheet Cake, which I always enjoy, except for the addition of cinnamon. Mmmm. Cinnamon and chocolate seem to be a quintessential Mexican dessert combo, and they are so yummy. This cake is moist and the icing is rich and buttery and so good you could eat the whole recipe right out of the pan (at least I could!).

This would be a great recipe to enjoy during Las Posadas, the Mexican celebration which begins today, December 16, and remembers the trip that Mary and Joseph made by donkey from Nazareth to Bethlehem, arriving to find "no room at the inn."

I modified the frosting because I did not have a box of powdered sugar and I had no idea (nor the desire to determine) how much powdered sugar is in a box. I also omitted the nuts for allergy reasons.

Mexican Chocolate Cake

1/2 c. butter
1/2 c. oil
4 T. cocoa
1 c. water
2 c. all-purpose flour
1 t. baking soda
2 c. sugar
1/2 c. buttermilk
2 eggs, beaten
1 t. cinnamon
1 t. vanilla

Preheat oven to 350 degrees.
Combine butter, oil, cocoa and water in sauce pan. Heat until butter is melted.

Combine flour, baking soda, sugar, milk, eggs, cinnamon and vanilla in a large bowl. Combine with first mixture.

Pour batter into a greased 12-by-18-inch cake pan. Bake 20 to 25 minutes.

Cool slightly and prepare frosting. Pour warm, liquid frosting over cake and spread to edges while cake is just slightly warm.

Mario Bosquez's Mexican Chocolate Icing

1/2 c. butter
4 T. cocoa
6 T. milk
3 cups powdered sugar
1 t. vanilla

1 c. pecans chopped (optional)

Combine butter, cocoa, and milk in saucepan. Heat until bubbles form around edge. Remove from heat.

Add vanilla, and nuts (if desired). Add powdered sugar and beat with a whisk until smooth. Ice cake while frosting is warm, not stiff.

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Source: Catholic Cuisine, originally from In the Kitchen with Mario Bosquez

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Tostada Pizza

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If you have followed this blog for long you probably have noticed that we eat a lot of pizza. The funny thing is, I really don't like pizza that much. At least not the "plain" kind with sauce and cheese and maybe some pepperoni. I'll eat it, but it's not my fave.

Now, take the same dough and spread some pesto, or spicy barbecue sauce or even a layer of tasty black beans, add some grilled chicken or fresh tomatoes or, how 'bout some lettuce? Then we're talking. That's not really pizza to me, it's just a meal on a flat bread. That I love.

This last weekend we had Tostada Pizza. I've made it a few times and I think I'm finally ready to share. I mixed it up a little on Saturday and made it on the grill instead of heating up the house, but I'm writing the recipe as if I made it in the oven, because the other times I made it, I baked it in the oven. (If you'd like to learn how to make pizza on the grill, be sure to let me know.) I have also made this pizza without the chicken for a meatless Friday. It was just as yummy, but my guys, they like meat, so I usually add chicken.

I originally enjoyed this pizza at CPK, but it's such an easy dish to make at home -- there's no reason to pay high restaurant prices. You can also find a similar recipe in the CPK Pizza cookbook, but like many of their recipes, it's kind of long and involved and uses many ingredients that I feel are unnecessary to the finished product. Just keep it simple. I happened to have some black beans in my freezer left over from this dish, but if I hadn't, I would make my own with canned beans. I'm posting the recipe below.

In the pizza pictured above, I forgot to use the tortilla strips. They would normally go on top of the lettuce before you drizzle the Ranch dressing. They are a yummy addition, so don't forget them. While you could certainly fry your own, I don't find it's worth the time and mess involved and I use these.

Before topping with salad ingredients.

Tostada Pizza
serves 6

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recipe for pizza dough (below)
2 boneless, skinless chicken breasts
juice of one lime
1/2 t. Worchestershire sauce
1 1/2 t. Soy sauce
1 t. honey
pinch cumin
pinch cayenne pepper
2 T. olive oil
recipe for black beans (below) or your favorite recipe -- you'll need about 2 cups (more or less to taste)
2 cups cheese (I use 1 cup Monterey Jack and Cheddar blended and 1 cup Mozzarella)
4 cups shredded Romain lettuce
1 cup diced tomatoes
1/4 cup diced red onion or scallions
1/3 cup creamy Ranch dressing (I use this)
1 cup fried tortilla strips (I use these)
salsa for serving (optional)

Combine lime juice with Worcestershire, soy sauce, honey, cumin, cayenne and olive oil. Pour over chicken breasts in a shallow dish and allow to marinate at room temp for about 30 minutes. Preheat grill, then grill chicken until done (you could broil it as well). Remove chicken from grill and allow to cool slightly. Cut each piece into 3/4-inch dice.

Preheat oven to 450 degrees F. Grease a large round pizza pan or a large jelly roll pan. Press pizza dough on pan to edges. (My technique can be seen here. If dough doesn't give easily when you first begin, let it rest for five minutes and try again. If you try to force it, you'll just end up ripping it.) Spread beans from edge to edge, using as much of the bean mixture as you like (I like a lot). Top with chicken pieces and then cheese. Bake for 10 to 15 minutes until cheese is melted and bottom of crust is golden brown. Remove from oven and allow to cool for a few minutes. Cut into squares or pie-shaped pieces. Then, top with lettuce, tomatoes, onion and tortilla strips. Drizzle with Ranch dressing. Serve with salsa, if desired.



Quick Black Beans

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1 can black beans, rinsed and drained
1 can Rotel tomatoes with chilies, drained (I use original flavor and save a little of the liquid for cooking)
1 T. olive oil
2 cloves garlic
1 t. cumin
1/2 t. oregano
salt and pepper to taste

Heat a small saucepan over medium heat. Add oil and garlic and heat until garlic is warm and fragrant. Add beans and Rotel tomatoes, and a little of the tomato liquid or water. Simmer for about ten minutes, adding more liquid if necessary to keep beans from drying out. Add cumin, oregano and salt and pepper and cook for a few minutes until beans are rather soft.


Pizza Dough

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1 cup warm water
1 T. olive oil
1 T. sugar
1 1/4-ounce packet yeast (or 2 t.)
2 ½ cups flour
1 t. salt


Place water in a bowl and add sugar. Sprinkle yeast over the surface and allow to sit for 10 minutes (until it foams). Add the oil, 2 cups of flour and salt, and mix until smooth. Knead with dough hook for 3-5 minutes (or 7 minutes by hand) adding flour as necessary to keep dough from sticking. Place in greased bowl and cover with plastic wrap. Let rise for 30 minutes to an hour, until doubled.


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Chipotle Beef Stew -- Summer Version

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A few months ago I shared with you this yummy spicy beef stew recipe which we thoroughly enjoyed pretty much the way the recipe was written. But trying to serve this dish in the middle of the summer was not as easy. Winter squash is apparently only available in the winter around here. I made a snap decision at the grocery store, bought some very large sweet potatoes and then decided to prepare them on the grill -- making this a summer-friendly meal. The stew cooked on the stovetop, keeping the kitchen fairly cool (as opposed to heating the oven), and the potatoes and corn roasted on the grill.

My family enjoyed the flavor and texture of the sweet potato much more so than the squash (which is saying something because they really raved over this dish originally), and I really enjoyed preparing much of it outdoors.

I am re-posting the recipe with my summer changes. I altered the method of cooking the stew only slightly, braising the meat first and then cooking the stew on the stovetop, as well as using sweet potato halves instead of squash halves for the boats. If you would like to serve roasted corn with this dish, you can find the recipe here.

Chipotle Beef Stew and Sweet Potato Boats

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2 T. olive oil
1 1/2 lbs. beef for stew
1/3 cup water
1/4 cup tomato paste
2 T. brown sugar
2 T. balsamic vinegar
1 chipotle pepper minced and 1 T. adobo sauce
1 t. ground cumin
1/2 t. salt
1/2 t. ground black pepper
3 large sweet potatoes, halved

1 medium tomato, chopped
1 small ripe avocado, cut into cubes, optional
1/4 cup freshly chopped cilantro leaves

Heat oil in a large dutch oven over medium high heat and braise beef until browned. Season with salt and pepper as beef cooks. Add water, tomato paste, sugar, vinegar, chipotle pepper, cumin. Cook stew over medium low heat for 2 hours, or until beef is tender and sauce is slightly thickened. Add water if necessary to keep sauce from cooking up.

Halfway through stew's cooking time, cut sweet potatoes lengthwise in half. Brush cut sides with olive oil. Place sweet potatoes on a preheated grill over low heat and cook for 30 to 40 minutes until tender when poked with a fork.

Place each sweet potato half onto serving plate. Top with equal amounts of beef mixture. Top with tomato and avocado, and sour cream, if desired. Sprinkle with cilantro.

Source: modified from the Food Network

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Grilled Sausage Tacos and Black Beans

When the weather turns warmer, I seize every opportunity to use the grill for cooking. Not only does grilling keep the kitchen cooler, but my family seems to enjoy the flavor of food off the grill more than if I had taken the same food from the stove. The same rule applies to food stuffed in between a soft, warm, flour tortilla -- the same food tastes better on a tortilla with guacamole and grilled peppers, than without. I use this thinkology to my favor by serving simple grilled and sliced chicken sausages with sauteed onions and peppers, guacamole on warm tortillas. With a side of black beans (or you can put them inside the tortilla, if you like), and some fresh fruit, it's an easy and nutritious summer meal.

No recipe is really necessary but I have written down the recipe for some easy black beans, as well as the ingredients and method I used for the "tacos." You are certainly not limited to chicken sausages (I like them because they are tasty and fairly nutritious). You could try chorizo or andouille for a little kick.

Alternately, you could add some Fried Potatoes to the meal instead of beans.

Grilled Sausage Tacos and Black Beans
serves 8

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two packages chicken sausages -- any flavor you like (I look for something with roasted garlic and/or roasted red pepper -- I can usually find this brand)
one green pepper, sliced
one red pepper, sliced
one sweet onion, sliced
1 T. olive oil

guacamole (my recipe here)
shredded cheese
sour cream
(whatever toppings you like for tacos or fajitas)
flour tortillas -- the small or medium size, at least two per person, warmed



Preheat outdoor grill.

Heat heavy saute pan over medium high heat on the stove. When hot, add oil and peppers and onions and saute until slightly browned and softened.

When grill is ready, grill sausages until hot (if sausages are not precooked, cook until completely done). Remove from grill. Slice crosswise on a diagonal. Serve with, warm tortillas, hot peppers and onions, and other desired toppings to make "tacos."




Black Beans

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1 can black beans, rinsed and drained
1 can Rotel tomatoes with chilies, drained (I use original flavor and save a little of the liquid for cooking)
1 T. olive oil
2 cloves garlic
1 t. cumin
1/2 t. oregano
salt and pepper to taste

Heat a small saucepan over medium heat. Add oil and garlic and heat until garlic is warm and fragrant. Add beans and Rotel tomatoes, and a little of the tomato liquid or water. Simmer for about ten minutes, adding more liquid if necessary to keep beans from drying out. Add cumin, oregano and salt and pepper and cook for a few minutes until beans are rather soft.

Chicken Tamale Casserole

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I love it when I find a new recipe for chicken. Chicken breasts are often on sale, white meat is low in fat, the kids like it, and I can keep large quantities in the freezer to use with pantry staples. This recipe is a perfect fit for us. It was easy, inexpensive, low in fat, used pantry staples, and it was very tasty.

I really enjoy chicken tamales, so the recipe name caught my eye when I saw it at myrecipes.com. With a few changes, it was pretty close to the flavors of the tamales I get in a local Mexican restaurant. The original recipe called for a box of corn muffin mix, but, frankly, I find those too sweet to use for a tamale-like corn bread, so I made my own "mix." I doubled the sauce because I like a nice saucy tamale, but if you prefer less sauce, don't use the second can over the top of the chicken. I used Old El Paso enchilada sauce for convenience, but it was pretty spicy and I might make my own next time (recipe found below).

Chicken Tamale Casserole
serves 8

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1 1/2 cup shredded Mexican blend cheese
1/2 c. milk
1 egg
1 t. cumin
1/8 t. ground red pepper
14 oz can creamed corn
2/3 c. Bisquick
3/4 c. masa harina (substitute plain corn meal if you don't have masa on hand)
4 oz can green chiles, drained
(2) 10 oz cans enchilada sauce (recipe for homemade below)
2 boneless, skinless chicken breasts, shredded (equivalent -- about 3 cups chicken)
1/2 c. low-fat sour cream for serving

Preheat oven to 400 degrees F. (If you are poaching your chicken breasts, start them now.)

Combine 1/4 c. cheese, milk, egg, cumin, red pepper, creamed corn, bisquick, masa harina, and chiles in a large bowl, stirring until moist. Spray a 13 x 9 pan with cooking spray and spread corn bread mixture to the edges. Bake for 15 minutes.

In the meantime, poach chicken and shred.

When cornbread is baked, remove from oven and pierce entire surface with a fork. Pour one can of enchilada sauce over the top. Top with chicken, then other can enchilada sauce (omit second can if you want a less-saucy casserole). Sprinkle with remaining cheese. Bake at 400 degrees for 15 minutes or until cheese melts. Remove from oven and let stand for 5 minutes. Serve with sour cream.

Source: adapted from Cooking Light

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Substitute Enchilada Sauce

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2 T. vegetable oil
2 T. all-purpose flour
2 T. chili powder
1/2 t. ground cumin
1 (8-ounce) can tomato sauce
2 cups water
1 t. salt
1/4 t. garlic powder

Heat oil in large 2-quart saucepan; stir in flour and chili powder; cook for 1 minute. Add remaining ingredients bring to a boil and simmer for about 10 minutes.

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Chipotle Beef Stew in Squash Boats

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Yesterday I was going to post a recipe, but when I went to the folder on my desktop where I store my photos-in-waiting, it was empty. Hmm? Out of posts? "What a loser!" you say. What kind of food blogger runs out of recipes? Well, you know we all fall a little flat sometimes, eating the same-old, same-old. But then this morning, my son reminded me of a dish we really enjoyed that I had forgotten to post. Where was that picture? I went back to i-Photo and found several great dishes that I had forgotten about. Well, all I can do is blame my age. ;-)

I saw this dish prepared one night on Food Network. It was the winner of one of the Food Network's new recipe cook off shows. I think it was sponsored by the beef industry. If I remember correctly they were all beef recipes. This one really stood out because my family has a love for all things chipotle, and I'll tell you, it did not disappoint. The kids even thought it was really cool that the meat was served in squash boats. Bonus -- they ate veggies! The sweet squash was a great contrast to the spicy meat (and it was spicy!). I could not find butternut squash when I was at the store, so I used acorn squash, but it tastes almost the same, and the method for cooking is the same as for butternut. I also used the chipotle peppers instead of the ground chipotle pepper (as noted below the recipe). The recipe says it serves four. I increased the meat to 1.5 times the recipe and we ate every bite, so don't hesitate to double the meat -- it would make great leftovers.

Chipotle Beef Stew in Squash Boats

serves 4
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1 1/2 lbs. beef for stew
1/3 cup water
1/4 cup tomato paste
2 T. brown sugar
2 T. balsamic vinegar
2 t. ground chipotle chile pepper
1 t. ground cumin
1/2 t. salt
1/2 t. ground black pepper
1 medium butternut squash, about 3 pounds (I used two and a half acorn squashes -- one half for each person)
1 1/2 cups water
1 medium tomato, chopped
1 small ripe avocado, cut into cubes, optional
1/4 cup freshly chopped cilantro leaves

Preheat oven to 325 degrees F.

Place the beef, water, tomato paste, sugar, vinegar, chipotle pepper, cumin, salt and black pepper in stockpot. Cover and bake in 325 degrees F oven 2 to 2 1/4 hours or until beef is fork-tender.

Meanwhile, cut squash lengthwise into quarters and remove seeds. Place squash cut side down in a 13 by 9-inch glass baking dish, overlapping if necessary. Add water. Bake in the preheated oven for 1 to 1 1/4 hours or until fork-tender.

Place each baked squash quarter onto serving plate. Fill with equal amounts of beef mixture. Top with tomato and avocado, if desired. Sprinkle with cilantro.

Cook's Tip: 1 tablespoon minced, seeded chipotle pepper in adobo sauce may be substituted for ground chipotle chile pepper.

Cook's Tip: The chipotle beef mixture may also be cooked on the stovetop. Bring beef mixture to a boil. Reduce heat; simmer, covered, 1 3/4 to 2 1/4 hours or until beef is fork-tender.

Source: Food Network

Pinto Bean and Cheese Nachos -- Low Fat

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Cheese Nachos don't sound like a low-fat treat do they? The way they serve this dish at most restaurants, it's not low-fat at all. But with the right ingredients at home, this can be a really yummy, and filling, and healthy dish-- I served it for dinner and it was really a treat. This recipe will likely make it back to my buffet on Superbowl Sunday. If you're watching your fat grams, you will love having these because you don't feel like you're sacrificing anything.

The first step in building your nachos is choosing low-fat chips. My grocer sells some really good ones near the produce section. I can't think of the brand (in an orange paper sack), but they really are low in fat and they come in both yellow and blue varieties. Finding a low-fat chip is not as hard as you think -- look in the organic foods department of your grocery store if you can't find a low-fat variety in the chips aisle. If all else fails -- bake your own.

The second step is making your own beans -- these are so easy don't even think about buying ready-made. The beans are the bulk of your flavor so you want good ones. And these are really low in fat, so they are better for you.

The other toppings on the nachos are really negotiable. My family likes my salsa, which is so easy to make, but if you have a favorite bottle, go ahead. And the cheese I use is low fat, but if you're not watching your fat grams carefully, go for a nice full-fat sharp cheddar, or even a Mexican Queso Blanco. The guacamole, you may say, is fattening. And you'd be right in some respects. But the fat in avocado is good fat -- monounsaturated -- the kind that can actually improve cholesterol levels. It's also high in potassium and folate, which is good for growing babies (in utero), and for lowering cholesterol. Plus, they are a good source of fiber, so go for the guac!

The recipe is written to serve to a group, but if you are feeding your family each a plate, divide up the ingredients among each plate.

Low-Fat Bean and Cheese Nachos (low fat)

low-fat corn tortilla chips
1 T. canola oil
2 t. ground cumin
1 t. chili powder
2 garlic cloves, minced
2 (15-ounce) cans pinto beans, undrained
low fat cheddar cheese (4 - 6 oz.)
1 cup bottled salsa (or my recipe below)
1 c. guacamole (my version below)
3 T. chopped fresh cilantro
juice of half a lime
low-fat or fat-free sour cream


Heat oil in a medium saucepan over medium-high heat. Add cumin, chili powder, and garlic; cook for 30 seconds, stirring constantly. Add pinto beans, and bring to a boil, stirring frequently. Reduce heat to medium, and simmer 10 minutes. Partially mash bean mixture with a potato masher until slightly thick.

Place a layer of chips on a serving plate. Sprinkle with cheese, heavy or light hand depending on your taste. Heat in the microwave until cheese is melted (or in a 450 degree oven if your plate is oven-safe). Spoon bean mixture evenly over tortilla chips. Top with salsa, sour cream and guacamole, or serve those in bowls on the side. Sprinkle with cilantro and squeeze on the lime juice.

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Salsa

1 can tomatoes and chilies (like Rotel)
2 cloves garlic
1/4 red or sweet yellow onions, cut in a few big chunks
1/2 lime
salt
Cilantro to taste (optional) (I use about 2 T.)

Place garlic and onion in food processor bowl with metal blade. Pulse until onions are in small bits. Drain about half the juice of the tomatoes and place tomatoes and remaining juice in food processor bowl with garlic and onion (the level of heat in salsa depends on how much juice you add -- more juice = more heat). Squeeze 1/2 lime over tomatoes, add cilantro if desired, and then pulse until tomatoes are in small bits -- do not puree. Salt to taste, pulse a few times, then taste, and adjust seasoning if necessary.



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Guacamole

2 ripe avocados
3 heaping tablespoons salsa
3 cloves garlic, minced
juice of 1/2 lime
salt
Cilantro to taste (optional)

Peel ripe avocados and break into chunks, removing pits; place in a medium bowl. Spoon salsa on top, add garlic, toss in cilantro to taste (if desired) and squeeze lime over the top. Mash with a potato masher, or the back of a fork, until guacamole is creamy, but not pureed (there should still be small chunks). Salt and stir, then taste and adjust seasoning if necessary.

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Chicken Tortilla Casserole

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I apologize for being away so long. Admittedly, after Thanksgiving I wasn't cooking anything worth blogging. I was cooking -- I had a houseful to cook for on Friday and Saturday, but nothing new. And I'm feeling sort of ho-hum about all things in the kitchen right now, but I guess that happens after a big feast.

I do have a recipe from before Thanksgiving to post, however. I saw this Mexican Chicken Casserole at Annie's Eats. My kids are all over anything Mexican, so I knew this would be a hit. The flavors and textures were very similar to Chilaquiles, which we all enjoy, but the recipe was so much easier since you start with chips instead of soft corn tortillas -- the frying part is already done. I made a few changes, to accommodate the pantry items and chicken I had on-hand, but it was pretty close to the original recipe. My version is below. Go to the link above for the original. This recipe would be good made with black beans, also -- either with or without the chicken. You could just keep these ingredients on-hand all the time for a quick, delicious supper.

Chicken Tortilla Casserole
serves 6

2 chicken breasts, cooked and shredded (I used bone-in breasts, baked in the oven, but you could poach also)
1 T. vegetable oil
1/4 c. minced red onion
2 cloves garlic, minced
1-2 T. minced chipotle peppers in adobo sauce
1¾ c. chicken broth
5 c. tortilla chips, broken into large pieces
1 can Rotel tomatoes and chilies, drained
4 oz. sharp cheddar cheese, shredded
2 T. chopped fresh cilantro (I would add this if I had it on-hand, but wouldn't buy it just for this dish)

Heat 1 tablespoon of the vegetable oil in a 10-12 inch oven-safe skillet over medium-high heat. Add onion and garlic and saute until onion is tender -- do not brown. Add the chipotle, ¼ teaspoon of salt, and chicken broth and bring to a simmer.

Stir in half of the tortilla chips and the shredded chicken and simmer on low for about 5 minutes, until chips are softened. Add the tomatoes, ½ cup of the shredded cheddar cheese, and 1 tablespoon of the cilantro. Stir in the other half of the tortilla chips until they are incorporated and moistened.

Sprinkle the remaining cheese on top and place the pan under the broiler until the cheese is melted and browning, about 2-3 minutes. Top with remaining cilantro and serve.

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Source: Annie's Eats


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Romaine and Pepita Salad with Cilantro Ranch Dressing

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Last Friday we had friends over for a simple get-together to visit and begin celebrating the feast days ahead. Pizza was on the menu, a variety of choices to satisfy everyone's tastes, and I had a tossed salad in mind but had to work out some kinks in my recipe. I did some internet hunting and came up with just the recipe I was looking for. Years (and years) ago when we ate out at restaurants (when all of our children could eat from a children's menu), we enjoyed Don Pablo's, a family-style, chain Mexican spot nearby. On the menu, they had a salad that I just loved. It was a simple salad, I think topped with grilled chicken (but I could be wrong on that -- it's been a long time) and pepitas (pumpkin seed kernels) and a fabulous spicy ranch dressing. The dressing was the one thing I had not previously figured out, but now I have it down. I served it to our friends on Friday and everyone really enjoyed it. I skipped the chicken because it was not a dinner salad, but I will keep it in mind for next summer when a grilled chicken salad is just the thing.

If you prep your salad ahead of time, like I did, hold off on the pepitas until you serve so that they don't get soggy. The actual ingredients of the salad can vary -- it's the basic romaine, pepitas and dressing that count the most. I kept it simple with carrot coins and sliced red onion. You can add diced tomatoes, zucchini rounds, whatever sounds good to you.

Romaine and Pepita Salad
makes six side salads

5 c. cleaned, chopped romaine lettuce
2 carrots, peeled and cut into thin coins
3 slices red onion, quartered
1/3 c. pepitas, roasted and salted (buy them roasted and salted)

Cilantro Ranch dressing

3 fresh tomatillos, peeled and cut into quarters
2 cloves garlic
1 pkg. Ranch Buttermilk Dressing mix
1 c. mayonnaise (you could use sour cream also)
½ cup buttermilk
3/4 c. fresh cilantro
heavy dash cayenne pepper


Place tomatillos and garlic in food processor and pulse until finely chopped.
Add mayonnaise, ranch dressing mix, buttermilk and process until smooth. Add cilantro and cayenne and pulse until cilantro is finely chopped. Refrigerate for at least one hour.

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Tex-Mex Beef Enchiladas and Sour Cream Rice

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I've been in the kitchen all day today preparing college boy's birthday dinner. I'll be sure to post the recipe for the awesome Lemon Meringue Pie we enjoyed, which was really good, but the entire day was exhausting. Between last Sunday and today, I think next Sunday we'll have cold cereal for supper.

But before I get to work on lesson plans tonight, I wanted to post this recipe -- the picture of which has been on my desk top since earlier in the week. There seem to be about as many recipes for enchiladas as there are days in the year, and to some degree you gotta know when to say when, but this one was just different enough to earn a spot in my cookbook. The chipotle peppers and adobo sauce turn what is usually a tangy red tomato sauce into a dark rich and smoky sauce. My men folk really enjoyed it, and when I mentioned I would like the enchiladas better with shredded beef, I was soundly rebuked by all the boys who said "don't change a thing."

The Sour Cream Rice was a nice compliment to the enchiladas and would actually, I think, be great with some grilled chicken or fajitas. I thought we had an awful lot of cheese going on in our meal, so I opted to not top the rice with cheese when I baked it. I would however, if I were serving it with grilled meat and a salad. The rice is just a little zippy (spicy), but the enchiladas were fairly hot -- not too hot for the kids though. I served the enchiladas with some guacamole (you kind find a recipe here or here).

Both recipes came from Taste of Home Cooking and I'm posting them here just as I found them, for safe keeping.

Tex-Mex Beef Enchiladas
serves 6-8

2 T. olive oil
1/4 c. all-purpose flour
1 can (14.5 ounces) chicken broth
1 1/2 T. chili powder
1 small canned chipotle chile in adobo, minced, plus 1 tablespoon adobo sauce from can
1 small onion, finely chopped
2 garlic cloves, minced
1 lb. ground beef
Coarse salt and ground pepper
8 flour tortillas (6-inch)
1 1/2 c. shredded cheddar cheese (6 ounces)
1/4 c. chopped cilantro

Make sauce: In a medium saucepan, heat 1 1/2 tablespoons oil over medium. Add flour and cook, whisking occasionally, 1 minute. Add broth, chili powder, chipotle and adobo sauce, and 3/4 cup water; bring to a boil, whisking constantly. Reduce heat, and simmer until lightly thickened, about 10 minutes.

Make filling: In a 10-inch nonstick skillet, heat remaining 1/2 tablespoon oil over medium-high. Add onion, garlic, and beef; season with salt and pepper. Cook, stirring, until cooked through, about 8 minutes.

Preheat oven to 450°. (If freezing, don’t place any sauce in baking dish; see To Freeze, below left.) Spoon 1/4 cup sauce in bottom of an 8-inch square baking dish. Set aside.

Make enchiladas: Stack tortillas and wrap in a damp paper towel. Warm in microwave, 30 seconds or until pliable. Fill each with a heaping 1/4 cup beef mixture and 2 tablespoons cheese; tightly roll up. Arrange enchiladas, seam side down, in baking dish. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Let cool 10 minutes before serving.

Note: To freeze: Make sauce and enchiladas; arrange enchiladas in baking dish without sauce (so tortillas dont become soggy). Place sauce in an airtight container. Cover dish with plastic wrap and foil. Label, date, and freeze enchiladas and sauce. Use within 2 months; bake without thawing (see opposite page).

To bake from frozen: Thaw sauce in refrigerator overnight. Preheat oven to 450°. Remove foil and plastic wrap from baking dish. Pour sauce over top, and sprinkle with cheese; cover with foil. Bake 30 minutes. Uncover; bake until lightly browned and bubbly, about 15 minutes. Let cool 10 minutes; serve.

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Sour Cream Rice

1 c. uncooked long grain white rice
1 (14 ounce) can chicken broth
1 c. sour cream
1 (4 ounce) can diced green chile peppers
2 c. shredded pepper Jack cheese, divided
1 1/2 c. frozen corn
1/4 c. finely chopped fresh cilantro
salt and ground black pepper to taste

In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes. Preheat oven to 350. Lightly grease a 1-1/2 quart casserole dish.

In the pot with the cooked rice, mix the sour cream, green chile peppers, 1 cup pepper Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese. Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.

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Source: Taste of Home Cooking


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