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Monday, November 14, 2011

OMGWTFBBQ

I had to buy tortillas for a work luncheon. They didn't even get touched. I bought 50. Sigh. What to do with them? Taquitos like a mug...



BBQ Chicken Taquitos



2 1/2 cups cooked chicken, shredded or processed
1 cup shredded  cheddar cheese (I used a triple cheddar mix)
3/4 cups bottled bbq sauce
1/4 cups finely chopped red onion
1/4 cup chopped cilantro
10 corn tortillas
vegetable oil for frying
toothpicks

Heat about 3 inches of vegetable oil in a large stock pot, or heat up your Fry Daddy ;) In a large bowl, combine chicken, cheese, bbq sauce, red onion and cilantro. Mix well. Heat corn tortillas in microwave for a few seconds to make them easier to handle. Lay out corn tortilla and spoon about 2 tbs. worth of chicken mixture on, roll up as tight as you can without tearing. secure with a toothpick. Repeat with all tortillas or until mixture is used up. Drop in hot oil 2 at a time, fry until golden brown. Let drain on a wire rack lined cookie sheet to keep crunchy. Let cool slightly and eat immediately. I don't see you being able to resist anyway.


I don't even have any recommendations on dipping sauce. I think that would just ruin these little delicious taquitos, but of course you can do what you want. Whatever. 





Your Moms a flaming Hibachi...

I heart me some Asian food. I heart me some wasabi, almost to a point of ridiculousness. I don't feel that you have really ever had wasabi unless it has burned your nose hairs from your nostrils. I heart me some coconut milk also. I usually have both these ingredients in my house at all times. Let's put them together!! :)



Shrimp with Tangy Coconut Sauce



1 lb. shrimp
1/3 cup unsweetened coconut milk
1 tsp. cornstarch
4 tsp. wasabi paste
1 tsp. grated ginger
2 tbs. fresh lime juice
2 tsp. wok oil
1 1/2 tbs. soy sauce
6 cloves of garlic, minced
1 tsp. crushed red pepper


In a small saucepan, stir together the coconut milk and the cornstarch. Cook and stir over low heat for about 5 minutes. Meanwhile, in a small mixing bowl combine the wasabi paste, ginger and lime juice. In a wok over high heat, cook shrimp for 2 minutes. Add soy sauce, garlic and red pepper. Cook for 30 seconds more. Pour in coconut mixture and wasabi mixture and cook until thickened. Serve over rice.

Skadoosh. Awesomeness. Yum.




Saturday, August 13, 2011

Basil, Goat Cheese and Fresh Corn Souffle

Sarah bought me 4 small souffle dishes like a good friend, because she be loving me and all that mushy stuff. 

So, on a day that (shamefully enough) I didn't have any kind of culinary inspiration, I saw these little dishes of amazingness and decided I needed to make souffle, but a savory one.

BEHOLD!!!

Basil, Goat Cheese and Fresh Corn Souffle



2 ears fresh corn, shucked
1/4 cup roughly chopped basil
1/2 cup crumbled goat cheese
2 tbs. melted butter
2 eggs
2 tbs. flour
1 tbs. sugar
1/2 cup milk
1 tsp. salt


Preheat oven to 375. In a medium bowl, cut the corn kernels right off the cob and into the bowl. Once all kernals are off, turn your knife around to the dull side and "milk" the cob. Get as much yummy corn goodness off as possible. In another bowl, Beat eggs slightly, add corn, flour and the rest of the ingredients. Pour equal amounts of mixture into dishes. In a shallow baking dish, add about 2 cups of hot water and set dishes in water. Bake for 30-45 minutes. Let cool slightly before stuffing into your face.




Sunday, June 19, 2011

My Brother's Favorite Spaghetti

I have been asked to make this for him, package it and send it to him up in Washington state.When I visit, I have 2 lbs of ground beef waiting for me. When I make it, I swear he calls or texts. I think he just senses it.


Spaghetti with Meat Sauce


16 oz. package of spaghetti noodles ( I use Rigati )
1 lb. ground beef (80/20)
1 small onion, chopped
3 cloves garlic, minced
1/2 lb. fresh mushrooms, sliced
salt for pasta water and sauce
1 tsp. dried Italian seasoning
1 tbs. sugar
1 big can of traditional sauce (24 oz.?, 32?)
olive oil

In a large pot of water, add salt, as much as you like, and bring to a boil. Add pasta and cook as directed on the package, making to stir pasta to keep from sticking. In the meantime, in a large skillet, heat about 2 tbs. olive oil over medium heat. Add onions first, saute for 2 or 3 minutes, then add garlic, mushrooms, tsp. and a half of salt and Italian seasoning. Add meat and saute together until no longer pink. It will be nice and juicy, but do not, by any means drain the mixture. This is what makes this sauce so good. FAT. Add sauce and let  simmer together for at least 30 minutes to let all of the flavors combine. Serve hot over noodles.

Now I miss my little brother. I think I will call him. If you read this Randy, I love and miss you very much. Love, Your Favorite Sister. (Shutup Carrie)

Get Stuffed!

I felt the need to stuff things. (giggle)

So, I did. A few things. It was very fulfilling. Get it? Filling. Moving on.



Mexican Stuffed Tomatoes

4 tomatoes, cut in half horizontally
2 chicken breasts, cooked and diced
1/2 tsp. cumin
1/2 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper
1 clove garlic, minced
2 tbs. chopped onion
1 cup diced avocado
1/2 cup breadcrumbs (i use gluten-free of course)
1 egg, beaten
1/2 tsp. chopped serrano 
1 tbs. chopped cilantro
olive oil


Start by scooping out some of the flesh in the halved tomatoes. Set aside what you scoop out. In a medium skillet, cook all ingredients breadcrumbs, egg and cilantro. Let the filling cool down, then mix with the rest of the ingredients. Top with more breadcrumbs and drizzle with olive oil. Set on a foil lined cookie sheet and broil in the oven for about 5-10 minutes or until breadcrumb are browned and heated through. Let cool for a few minutes before you cut. Eat. So hard.



Greek Stuffed Eggplant

1 eggplant, halved legnthwise
1/2 cup marinated artichoke hearts, chopped
1/4 cup onion, chopped
1/4 cup crumbled feta
1/2 cup kalamta olives, chopped
1/4 cup leftover tomato, chopped
1 tsp. oregano
1 tsp. salt
1/2 tsp. pepper
1/4 cup breadcrumbs
1 egg, beaten
olive oil

You know the deal, scoop out insides, leaving about 1/2 an inch of shell. Set insides aside. In a medium bowl, mix all ingredients together until well combined. Spoon into eggplant halves, top with more breadcrumbs and drizzle with olive oil. Bake at 350 degrees for 25-30 minutes.



Awesome Stuffed Red Bell Pepper

4 red bell peppers
1/2 cup eggplant
1 cup crumbled goat cheese
1 cup cooked, diced chicken
1 egg, beaten
1/4 cup breadcrumbs
1/4 cup chopped onion
2 cloves garlic, minced
1 tsp. salt
1/2 tsp. pepper
olive oil

Cut off the top of the bell pepper and hollow out. In a medium bow;, mix together rest of ingredients until well combined.. Spoon into peppers, top with more breadcrumbs and drizzle with olive oil. Bake at 350 degrees for 30-40 minutes. 



What are you waiting for? Get stuffed!






   

Sunday, May 29, 2011

It's Been A While...

Bad recipe blogger!!

A) Gluten-Free Crepes ( I used Alton Brown's crepe recipe and just substituted GF flour)
B) Crepe Enchiladas

Uh huh. 



Chicken and Avocado Crepe Enchiladas



6 crepes
1 can diced tomatoes, drained
1 cup crumbled feta
2 cups cooked, diced chicken
2 avocados, diced
1 small onion, chopped
2 cloves garlic, minced
1 tsp. cumin
4 oz. cream cheese
1/4 cup cilantro, chopped
1/2 tsp. salt

In a large skillet, heat 2 tbs. olive oil over medium heat. Saute onion and garlic until onion is tender. Add the rest of the ingredients. Cook until heated through and well combined. Remove from heat.

Grease a 8x8 glass pan. Lay out crepe, spoon about 3 or 4 spoonfuls of mixture onto crepe and roll up tightly making sure to tuck in the sides. Place in pan seam down and repeat with remaining crepes. 

Top with diced tomatoes and feta. Bake in a 350 degree oven for 25-30 minutes.





Sunday, May 15, 2011

The Great Wonton Experiment

I have been told I can make a mean cashew chicken. I am pretty sure my ex-boyfriend only stayed with me because of this recipe...


Cashew Chicken



1/2 lb. chicken breast/ground chicken or turkey
1 small onion, chopped
1 clove garlic, minced
2 stalks celery, chopped
raw, unsalted cashews (as many as you like)
5 or 6 leaves of napa cabbage, chopped
1/4 lb. bean sprouts
1 1/2 cups chopped mushrooms
1/4 cup oyster sauce
1/4 tsp. fish sauce
salt to taste
toasted sesame oil
rice

If you don't have a Wok, a large skillet will do. Heat about 1 1/2 tsp. of sesame oil in Wok and saute onions, garlic, mushrooms and celery together. Starting with onions and celery first, then adding garlic and mushrooms. Once onions are translucent, remove from Wok and set aside. Add more oil if need be, then brown your chicken/turkey. Once all the pink is gone, add veggies back and then add all the rest of the ingredients. Saute for a few more minutes and serve hot over rice of your choice.

No, I will not marry you.



Now, for the important part. I was home alone for a few hours Friday night, so I decided I was going to take some wonton wrappers and stuff them with whatever my little heart desired. I thought for a moment, how lame am I? Not at all actually. I could very well be a culinary genius. Here is the list:

Strawberry Banana Nutella Wontons (yes, that just happened)
Leek and Cream Cheese Wontons
Cashew Chicken Wontons

1 pkg. store bought wonton wrappers
3 or 4 strawberries, cut into 8ths
1 banana, sliced and halved
jar of nutella
1 leek, sliced and washed
4 oz. cream cheese, softened
leftovers from the cashew chicken recipe, excluding rice
1 egg, beaten
1 bottle of vegetable oil to fill large pot halfway

For the leeks, I sauteed them in some olive oil ahead of time, but you could probably use them raw also. Heat oil to medium-high heat. Make sure that the oil is heated all the way before you start dropping in the wontons. Take wrappers and start piling in fillings. making sure there is enough room to seal edges without tearing. Take your finger, dip in egg and paint edge of wrapper. Pull one corner over filling to meet opposite corner. Seal as best you can, if it doesn't seem like it will stay sealed in oil, take a fork to the edges. Drop in oil and let fry until golden brown. Let drain on a paper towel or even better, on a cooling rack above paper towels. 


Do you know what happens to a strawberry when it meets hot oil? OMG. It becomes liquid Heaven. These wontons made me do my giddy kitchen dance. Anyone who has cooked with me knows this dance and it only happens when I have done something amazing.

Wednesday, May 11, 2011

Butcher Pleases...

I have done the half-ass cooking this week. I made prime rib for my Mom and I on Mother's Day, but it was a fully cooked one from my local grocery store. Couldn't take credit. 
Now, for Butcher's Focaccia. 

AH-MUTHA-EFFING-MAZING!!!


Herb Focaccia

1 package dry yeast
1/3 cup warm water
2 1/4 cup tepid water
2 tbs. olive oil + 2 tbs. for the pan/bread top
Approx. 7 1/2 cups AP flour
1 tbs. salt
2-3 tbs. FRESH herbs (you know how we do...no flakes)
I used almost all italian parsley and a bit of rosemary

1) small bowl: 1/3 cup warm water + yeast...10 minute rest to bloom.
2) big bowl: 2 1/4 cup tepid water + olive oil, then add bloomed yeast.
3) Whisk in 2 cups of flour + 1 tbs. salt + herbs.

* This starts out as an extremely wet dough which is really easy to work with...but the key here is to add the rest of the flour a cup at a time. This is really easy to make without a mixer.....
It's really kinda hard to explain how to knead it....baking bread is such a feeling....you can feel when the dough is right...not too sticky and not too dry...when you make it you have to just take note of your own technique! Spread the dough out on a cookie sheet that has been doused with another TBSP of Olive oil...actually if you have a sheet pan with higher sides this is ideal...this dough is so silky smooth it's easy as anything to just work it into this big funky mostly rectangular shape. Let it rise for 1 hour and then poke big fun holes all over the surface...douse is again with the last TBSP of Olive oil then let it rise for another hour. Sprinkle it with kosher salt just before you bake it. Bake at 350 for 25-30 minutes.

You must know that she lives in a different country right now and I am not much of a bread baker. You make this, you better share. I will smell it, I will sense it, I WILL FIND YOU!!



Thursday, May 5, 2011

What You Know Bout Some Carne Guisada??

I hate, with a passion, store bought tortillas. The only time I will use them is if I have no other choice, or if I am using them to make quesadillas (because then I just smother them in butter). I think that everyone should try to make tortillas from scratch, you will never want a store bought tortilla ever again. Here, at my grocery store, they have a flour tortilla mix (lucky me). I don't think I have seen it anywhere else, but of course that doesn't mean it isn't. Now, make this recipe and the tortillas. You will not regret it. Here is my version.



Gluten-Free Carne Guisada

2 lbs. boneless stew meat
1 can Rotel tomatoes w/ lime juice and cilantro
3 cups water or beef stock
2 tbs. seasoning salt
1 1/2 cups gluten-free flour
oil

In a large cast iron dutch oven, heat 3 tbs. oil. In a medium bowl, combine seasoning salt and flour. I like to brown my meat (giggle) in 2 batches so that it doesn't get all stuck together and the pieces have a chance to get a good browning. Take half of the stew meat and dredge in flour mixture. Drop in oil piece by piece as well as you can. Once done with the first batch, add a little bit more oil and let it heat up before you start the second batch. When all the meat is browned, pour in Rotel tomatoes and stock/water while scrapping the bottom of the pan to get all the flour and crunchy bits. Let thicken for just a few minutes. Pour all the meat back in the oven and stir. Turn the heat down to a low simmer and let cook for at least 3 hours, stirring every once in a while to make sure it's not burning on the bottom. The meat should be so tender it almost melts.

Put it on a homemade tortilla, or corn tortilla for the whole gluten-free thang.

Eat.

Hump things.

The End.

Tuesday, May 3, 2011

Eff You Sinuses!!

Uh huh, woke up Monday morning with a sore throat.

Then BAM! Head cold. FML.

This is how I take care of that.



Chicken Tortilla Soup

1 whole chicken
2 stalks celery, chopped (leaves included)
1 medium onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 bay leaf
1 yellow squash, halved and sliced
1 green squash, halved and sliced
1 can Rotel tomatoes
1 1/2 tsp. cumin
1 tsp. oregano
cilantro
avocado
5 corn tortillas, sliced into strips
oil for frying
water
salt and pepper to taste

In a large pot or slower cooker, put whole chicken, celery, onion, bay leaf, salt and pepper, cumin, and oregano. Cover with water. Simmer on medium heat, high heat in slow cooker, until chicken starts to fall off the bone. Remove chicken and strip meat from the bones. Set carcass aside, it can make you come good homemade chicken stock. Return chicken meat to soup. Be sure to find the bay leaf and remove. Add bell peppers, squash and tomatoes. Simmer for another 45 minutes to an hour.

In the meantime, chop cilantro and avocado. Slice tortillas and heat about an inch of oil in a medium skillet. Drop strips in oil individually, making sure that they don't stick together. Fry until golden brown. Drain on a paper towel-lined plate. Ladle soup into a bowl, top with cilantro, avocado and tortilla strips.

Say good-bye to sinus head ache. Straight up karate kick to the dome.

Monday, April 25, 2011

Zombie Jesus Day Lunch

I don't celebrate Easter, but it's an excuse to cook :)

I would eat deviled eggs, everyday, all day, but the people around me wouldn't survive. 



Deviled Eggs

6 eggs, hard boiled
1 tsp. vinegar
1/2 tsp. salt
2 tbs. mayo
1/2 tsp. brown mustard
1/2 tsp. sugar
chili powder
dill

Slice hard boiled eggs in half, lengthwise, and put yolks in a small bowl. Add vinegar, salt, mayo, mustard and sugar, and mash together with a fork. Once combined, spoon into egg white shells. Top with a sprinkle of chili powder and a small sprig of dill.



Goat Cheese, Shallot and Basil Stuffed Chicken Breasts

3 thinly sliced chicken breasts
4 oz. goat cheese
1/2 a shallot, diced
1/4 tsp. garlic powder
basil (as much as you like, i am a basil freak)
salt and pepper to taste
toothpicks

I but the thinly sliced chicken breasts because it's easier and less work to pound them out. Wrap each breast in plastic wrap and taking the flat side of a meat tenderizer, pound chicken out until about 1/4 inch thick. Take plastic wrap off and set aside. Repeat with remaining 2 breasts. Spread goat cheese on flattened breast, then sprinkle with shallots and layer on top with whole leaves of basil. Roll up tightly and secure with toothpicks. Sprinkle rolls with salt and pepper. Place chicken rolls toothpick side down in a foil lined baking pan. Bake at 400 degrees for 30-45 minutes, depending on the size of the chicken breasts. Let sit for at least 10-15 minutes before serving.

*head explody*



Honeyed Fruit Salad


1 container blackberries, whole
1/2 container strawberries, quartered
2 orange, peeled and diced
1/2 an apple, diced (i found these apples called cripps pink, AMAZING)
3 kiwis, peeled and quartered
grapes, halfed
2 bananas, peeled and sliced
4 guavas, peeled and quartered
1 tbs. honey
1 tbs. sugar
cool whip (i used french vanilla)

The amount of each fruit you use can be entirely up to you. It is nearly impossible to mess up fruit salad. Just make sure to try it with the guava, makes a whole world of a difference in the taste.



Roasted Asparagus

1 bunch fresh asparagus
1/2 of a shallot, diced
1 clove of garlic, minced
2 tbs. olive oil

On a cookie sheet, coat asparagus with olive oil. Top with shallots and garlic. Roast in a 400 degree oven for 25-30 minutes. Try not to slap the nearest person when you take it out. 








Saturday, April 23, 2011

Thursday, April 21, 2011

Is it Friday yet?

My mom made Wifey's meatloaf for lunch. What you know bout some meatloaf sammiches? Oh, if you don't know, now you know. 

Now, last night is another story. 



Seared Tuna Steaks w/ Baked Fingerling Potatoes in Mayo Caper Sauce

Tuna:

2 tuna steaks
3 tbs. coarse pepper
2 tbs. sea salt
tbs. ground ginger
olive oil

Potatoes:

1 lb. fingerling potatoes
1 1/2 tbs. olive oil
1 clove garlic, minced
1 tsp. dried rosemary

Sauce:

1/4 cup mayonnaise
1 tbs. capers
1/2 tsp. lemon juice

Wash and dry potatoes. Cut in half and then put in a bowl. Toss potatoes with olive oil, rosemary and garlic. Pour onto a sheet pan and bake in a 350 degree oven for 30-45 minutes, or until potatoes are tender. Remove from oven, let cool. Pour back into bowl, oil and all, and let cool in freezer for 5-10 minutes. Once cooled down enough. Combine mayo, capers and lemon juice and toss with potatoes until coated.

For tuna, heat a flat non-stick griddle over medium-high heat. On a small plate, combine pepper, salt and ginger. Coat steaks in olive oil and press one side down onto seasoning to create a crust. Do the same for the other side and for the other steak. Add a tablespoon of olive oil to griddle and sear tuna for one minute on each side. 

I made freshly steamed broccoli, but of course you can make whatever you like with yours. But, you are warned, these potatoes will make you want to throw something...or slap yo momma!


Tuesday, April 19, 2011

Wifey For Lifey's BAMF Meatloaf

Can I have a drum roll please?

Here it is! My "special" guest (heh) Sarah's meatloaf recipe. I don't even really like meatloaf to be honest. Not really my thang. But, let me tell you something, this butcher's meatloaf rocks my socks. I am sure it will rock yours also. I would make babies with this meatloaf, and then cover them in the glaze and eat them. No joke people. 

P.S. Totally gluten free.


1-2 lbs. ground beef
1 large carrot, grated
1 large onion, grated
3 cloves garlic, minced
1/2 cup ketchup
1 egg
1/4 cup quick cooking oats
salt and pepper

In a large bowl, combine all of the above ingredients. With your hands! Ok, you don't have to, but it is way more fun that way.

Sarah Instructions:
Don't cook your meatloaf in a loaf pan, use one to shape it, but then transfer it to a parchment paper lined sheet pan so you can get the glaze all the way around it and not just on the top!! This also helps much more of the fat run out of the meatloaf.

But the real deal is the glaze. Combine these ingredients.

1 cup ketchup
1 tbs. honey
2 tbs. cumin
dash worcestershire

Trick is to let the meatloaf start to cook for at least 10 minutes before putting on the glaze. Cook at 350 for at least 45 minutes.

Then eat it with your face. Don't play...

Monday, April 18, 2011

'Mommy's Tired' Easy Monday Night Dinner

I wish I could make a candle out of the smell of onions caramelizing. It is simply a yummy smell. Combine that with balsamic mushrooms roasting in the oven, and BOOM, instant head explody. This makes my heart hap, hap, happy. This dish is so easy and so delicious, it's retarded to not try it. If you are anything like me, these ingredients are in your kitchen at all times. 



Pasta w/ Caramelized Onions, Blasamic Roasted Mushrooms & Feta


8 oz. thin spaghetti (or whichever you like)
2 cups baby portabella mushrooms, sliced
1/2 sweet onion, sliced
1 clove garlic, minced
1/4 cup crumbled feta
1/2 cup balsamic vinegar
3 tbs. butter
4 tbs. olive oil
Italian flat leaf parsley, chopped
salt

Cook pasta in heavily salted water until al dente. Drain and set aside.

While the pasta is cooking, in a metal oven pan (I use a cake pan), combine 2 tablespoons olive oil, balsamic vinegar and mushrooms. Salt. Toss together, making sure mushrooms are completely coated. Put in a 400 degree oven and cook until balsamic vinegar is almost gone and has become sticky.

In a small skillet, add 1 tablespoon olive oil and 2 tablespoons butter. Once the butter and oil begin to sizzle, add onion slices. Let onions saute until brown on the edges and golden in color. Add garlic and salt, cook for a minute or 2 longer. Remove from heat.

Use the last remaining tablespoon of olive oil and 2 tablespoons butter on your pasta. Pile mushrooms, onions and garlic, feta and chopped parsley on top of pasta. Eat like a mug.




Sunday, April 17, 2011

Here goes nothing....

First things first, I must thank a good friend of mine for the inspiration behind this. Sarah "The Butcher" Mitchell was the creative mind behind the naming of my blog. She has also given me a new appreciation for cooking. So, thank you my friend, I love and miss you so very much. I can't wait to make sweet food babies with you again.

So here is my first recipe, something I make for my Mom (aka the Merm Dizzle), who is gluten/dairy intolerant. This recipe comes out perfect every time. My mouth is watering just thinking about it.


Gluten-Free Falafel

1 15oz. can chickpeas, rinsed and drained
3 tbs. Annie's Goddess Dressing
1 large egg
1 tbs. chopped, seeded jalapeno (about 1 jalapeno)
1 1/2 tsp. ground cumin
1 clove garlic, minced
1/2 tsp. chili powder
1/4 tsp. salt (or to taste)
1/4 gluten-free all purpose flour
2 tbs. finely chopped red onion
2 tbs. chopped cilantro
1/2 tsp. baking powder
Oil for frying (whichever you prefer)

Pulse chickpeas, Goddess dressing, egg, jalapeno, cumin, garlic, chili powder, and salt in a food processor until mostly smooth, but still chunky. Transfer to a bowl, stir in flour, onion, cilantro, and baking powder. You can make patties ahead of time and refrigerate overnight.

Heat a 1/4 inch oil in a large skillet over medium-high heat. Take heaping tablespoonfuls, drop in oil and flatten, making sure patties don't touch. Cook until patties are golden brown on each side, or 3 minutes. Transfer to a paper towel lined plate to drain. 

Falafel is usually served with pita bread, but in my house, we eat it either by itself or with a corn tortilla. We also serve it with chopped cucumber, tomatoes, onion and Goddess dressing.

Guess what I'm having for lunch? :)