This recipe came from my step-mom. The amounts are estimates--the beauty of this recipe is its versatility. Throw in some leftover cooked chicken or steak, add some veggies or take some out. The chipotle pepper adds some kick--leave it out for those who don't like heat.
1 can (15 oz) black beans, rinsed and drained
1/2 c sour cream
1 chipotle chile in adobo sauce, diced
Corn (canned, frozen, fresh or roasted)
1 Green and/or red pepper, diced
1 bunch Cilantro, finely chopped
12 large flour tortillas
1 jar (16 oz) salsa
16 oz shredded cheese (Mexican blend or Monterey Jack)
In a medium bowl, mash 1/2 the black beans with a fork. Add the remaining beans, sour cream, chile, corn, pepper, and half the cilantro. Stir until combined. Divide mixture among tortillas, roll, and place seam side down in a greased 9x13 casserole. Top with salsa and cheese. Bake in 375 degree oven for 20-30 minutes or until heated through. Sprinkle remaining cilantro on top.
Friday, April 27, 2012
Sunday, March 18, 2012
Boilermaker Tailgate Chili
Original recipe found here: http://allrecipes.com/recipe/boilermaker-tailgate-chili/detail.aspx
Changes I made from the original-cook in slow-cooker 8 hours instead of on stove for 2. 2 cans of pinto beans drained and 1 can of spicy chili beans ( instead of 2 and 1), no celery, 1 jalapeño instead of 2 chili peppers, homemade "bacon bits", served with corn bread instead of corn chips. Made 3 very full bowls plus enough to freeze for another 4 bowls plus 3 more bowls worth (serves at least 10 hungry adults). We loved this chili.
Prep Time: 30 Min
Cook Time: 2 Hrs
Ready In: 2 Hrs 30 Min
Yield 12 Servings
Ingredients:
2 pounds ground beef chuck
1 pound bulk Italian sausage
1 slice bacon
2 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 jalapeño pepper, seeded and chopped
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (8 ounce) package shredded Cheddar cheese
Directions:
Heat a skilley over medium-high heat. Cook bacon until crispy, let cool. Chop into bits. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
Into the crock pot, pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, green and red bell peppers, chile peppers, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Add browned meat and bacon bits. Stir to combine, then cover and cool on low heat for 8 hours, stirring occasionally.
After a few hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
To serve, ladle into bowls, and top with shredded Cheddar cheese.
Changes I made from the original-cook in slow-cooker 8 hours instead of on stove for 2. 2 cans of pinto beans drained and 1 can of spicy chili beans ( instead of 2 and 1), no celery, 1 jalapeño instead of 2 chili peppers, homemade "bacon bits", served with corn bread instead of corn chips. Made 3 very full bowls plus enough to freeze for another 4 bowls plus 3 more bowls worth (serves at least 10 hungry adults). We loved this chili.
Prep Time: 30 Min
Cook Time: 2 Hrs
Ready In: 2 Hrs 30 Min
Yield 12 Servings
Ingredients:
2 pounds ground beef chuck
1 pound bulk Italian sausage
1 slice bacon
2 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 jalapeño pepper, seeded and chopped
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (8 ounce) package shredded Cheddar cheese
Directions:
Heat a skilley over medium-high heat. Cook bacon until crispy, let cool. Chop into bits. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
Into the crock pot, pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, green and red bell peppers, chile peppers, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Add browned meat and bacon bits. Stir to combine, then cover and cool on low heat for 8 hours, stirring occasionally.
After a few hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
To serve, ladle into bowls, and top with shredded Cheddar cheese.
Friday, March 16, 2012
Chipotle Mexican Grill Black Beans
Supposedly this is the recipe they use at Chipotle for their black beans. I have made a "quick and easy" version which is below.
The real deal: http://www.chipotlefan.com/index.php?id=forums&board=rec&view=831
Ingredients:
1 pound dried black beans
1 green bell peppers, halved and seeded
8 cups water
1 medium onion, quartered
2 cloves garlic
1 teaspoon dried oregano
1 teaspoon whole cumin seed - toasted
1 bay leaf
salt to taste
1/4 cup dry sherry
1 tablespoon red wine vinegar
2 tablespoons olive oil
Directions
Soak the beans, then drain beans and cover with 8 cups (approx) fresh water.
Simmer, covered for approximately 1 1/2 hours, or until the beans are almost tender.
Combine green bell pepper, onion, garlic, oregano, cumin, bay leaf
and a little of the cooking water in a blender. Blend on low until the mixture is smooth.
Add blended mixture to the beans.
Bring to a boil again, then reduce heat to simmer.
Add salt, sherry, and vinegar. Simmer, uncovered, until the bean mixture becomes thick, about 2 hours. Add olive oil immediately before serving
This is my quick version:
1 can black beans, rinsed and drained
1/2 t. minced garlic
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
salt to taste
1 T. dry sherry
1 tablespoon red wine vinegar
2 tablespoons olive oil
Combine all ingredients in a microwave safe dish. Heat 2 min on high. Stir well.
The real deal: http://www.chipotlefan.com/index.php?id=forums&board=rec&view=831
Ingredients:
1 pound dried black beans
1 green bell peppers, halved and seeded
8 cups water
1 medium onion, quartered
2 cloves garlic
1 teaspoon dried oregano
1 teaspoon whole cumin seed - toasted
1 bay leaf
salt to taste
1/4 cup dry sherry
1 tablespoon red wine vinegar
2 tablespoons olive oil
Directions
Soak the beans, then drain beans and cover with 8 cups (approx) fresh water.
Simmer, covered for approximately 1 1/2 hours, or until the beans are almost tender.
Combine green bell pepper, onion, garlic, oregano, cumin, bay leaf
and a little of the cooking water in a blender. Blend on low until the mixture is smooth.
Add blended mixture to the beans.
Bring to a boil again, then reduce heat to simmer.
Add salt, sherry, and vinegar. Simmer, uncovered, until the bean mixture becomes thick, about 2 hours. Add olive oil immediately before serving
This is my quick version:
1 can black beans, rinsed and drained
1/2 t. minced garlic
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
salt to taste
1 T. dry sherry
1 tablespoon red wine vinegar
2 tablespoons olive oil
Combine all ingredients in a microwave safe dish. Heat 2 min on high. Stir well.
Best Ever Brisket
This is delicious and makes plenty for a crowd. Served it with collard greens last time.
Found here: http://allrecipes.com/recipe/best-ever-brisket/detail.aspx
Prep Time: 10 Min
Cook Time: 4 Hrs
Ready In: 4 Hrs 10 Min
Yield 16 servings
Ingredients
2 tablespoons chili powder
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon white sugar
1 tablespoon seasoned salt
1 (4 pound) beef brisket
1 1/2 cups beef broth
Directions
Preheat oven to 350 degrees F (175 degrees C).
Combine the chili powder, salt, garlic powder, onion powder, black pepper, sugar, and seasoning salt in a medium bowl, and blend thoroughly. Apply rub to surface of brisket.
Cook brisket, uncovered, in preheated oven for 1 hour. Remove from oven and add beef broth to roasting pan. Lower oven temperature to 300 degrees F (150 degrees C), cover roasting pan tightly with foil, and cook 3 more hours. Let brisket rest 30 minutes before slicing.
Found here: http://allrecipes.com/recipe/best-ever-brisket/detail.aspx
Prep Time: 10 Min
Cook Time: 4 Hrs
Ready In: 4 Hrs 10 Min
Yield 16 servings
Ingredients
2 tablespoons chili powder
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon white sugar
1 tablespoon seasoned salt
1 (4 pound) beef brisket
1 1/2 cups beef broth
Directions
Preheat oven to 350 degrees F (175 degrees C).
Combine the chili powder, salt, garlic powder, onion powder, black pepper, sugar, and seasoning salt in a medium bowl, and blend thoroughly. Apply rub to surface of brisket.
Cook brisket, uncovered, in preheated oven for 1 hour. Remove from oven and add beef broth to roasting pan. Lower oven temperature to 300 degrees F (150 degrees C), cover roasting pan tightly with foil, and cook 3 more hours. Let brisket rest 30 minutes before slicing.
Chocolate Zabaglione
We first tried this at the Valentine's dinner Matt and Jacob Samad and Peter Kananen cooked for us. Matt and I decided to make it again last night. So delicious Matt has now named it "Zabagli-yummy". :)
Found here: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chocolate-zabaglione-recipe/index.html
Recipe courtesy Giada De Laurentiis
Total Time: 21 min
Prep 15 min
Cook 6 min
Yield: 6 servings
Level: Intermediate
Ingredients
1/4 cup whipping cream, or heavy cream
1/2 cup semisweet chocolate chips
8 large egg yolks
2/3 cup sugar
1/2 cup dry Marsala
Pinch salt
1 pound fresh strawberries, hulled and quartered
Directions
Add cream and chocolate to a heavy small saucepan. Cook over low heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm.
Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat.
Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture.
Divide the strawberries among 6 coupe dishes. Pour the warm zabaglione over the strawberries and serve.
Found here: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chocolate-zabaglione-recipe/index.html
Recipe courtesy Giada De Laurentiis
Total Time: 21 min
Prep 15 min
Cook 6 min
Yield: 6 servings
Level: Intermediate
Ingredients
1/4 cup whipping cream, or heavy cream
1/2 cup semisweet chocolate chips
8 large egg yolks
2/3 cup sugar
1/2 cup dry Marsala
Pinch salt
1 pound fresh strawberries, hulled and quartered
Directions
Add cream and chocolate to a heavy small saucepan. Cook over low heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm.
Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat.
Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture.
Divide the strawberries among 6 coupe dishes. Pour the warm zabaglione over the strawberries and serve.
Friday, February 10, 2012
Steak au Poivre with Roasted Fingerling Potatoes
We've made this one several times already. The sauce is amazing--and so easy! We made it with bourbon instead of wine and loved it.
From Everyday Food, December 2011 Found here: http://www.marthastewart.com/868517/steak-au-poivre-roasted-fingerling-potatoes
Prep Time: 45 minutes
Total Time:45 minutes
Yield: Serves 4
Ingredients:
3/4 pound fingerling or other small potatoes, halved lengthwise
2 tablespoons extra-virgin olive oil
Coarse salt
3/4 cup crushed black peppercorns
3 boneless New York strip steaks (1 inch thick; 2 pounds total), excess fat trimmed
1 tablespoon unsalted butter
1/4 cup dry white wine, such as Sauvignon Blanc
3/4 cup heavy cream
1/2 teaspoon Dijon mustard
Chopped fresh parsley, for serving
Directions:
Preheat oven to 425 degrees. Place potatoes on a rimmed baking sheet and toss with 1 tablespoon oil; season with salt. Roast until golden brown and crisp, about 35 minutes, flipping halfway through.
Meanwhile, spread peppercorns on a large plate. Season steaks with salt, then press into pepper, coating both sides. In a large skillet, heat 1 tablespoon oil and butter over high. In 2 batches, cook steaks until medium rare, about 8 minutes, flipping once. Let rest on a cutting board, 5 to 10 minutes.
Discard fat from skillet, lightly wipe with a paper towel to remove any loose pepper, and heat over medium. Add wine and cook, stirring and scraping up browned bits with a wooden spoon, until wine is reduced by half, about 2 minutes. Add cream and cook until sauce coats back of spoon, about 4 minutes. Stir in mustard and season with salt.
Refrigerate 1 steak to use in the Steak Sandwich Wrap. Slice remaining steaks against the grain, divide among four plates, and top with sauce. Serve with potatoes and parsley.
From Everyday Food, December 2011 Found here: http://www.marthastewart.com/868517/steak-au-poivre-roasted-fingerling-potatoes
Prep Time: 45 minutes
Total Time:45 minutes
Yield: Serves 4
Ingredients:
3/4 pound fingerling or other small potatoes, halved lengthwise
2 tablespoons extra-virgin olive oil
Coarse salt
3/4 cup crushed black peppercorns
3 boneless New York strip steaks (1 inch thick; 2 pounds total), excess fat trimmed
1 tablespoon unsalted butter
1/4 cup dry white wine, such as Sauvignon Blanc
3/4 cup heavy cream
1/2 teaspoon Dijon mustard
Chopped fresh parsley, for serving
Directions:
Preheat oven to 425 degrees. Place potatoes on a rimmed baking sheet and toss with 1 tablespoon oil; season with salt. Roast until golden brown and crisp, about 35 minutes, flipping halfway through.
Meanwhile, spread peppercorns on a large plate. Season steaks with salt, then press into pepper, coating both sides. In a large skillet, heat 1 tablespoon oil and butter over high. In 2 batches, cook steaks until medium rare, about 8 minutes, flipping once. Let rest on a cutting board, 5 to 10 minutes.
Discard fat from skillet, lightly wipe with a paper towel to remove any loose pepper, and heat over medium. Add wine and cook, stirring and scraping up browned bits with a wooden spoon, until wine is reduced by half, about 2 minutes. Add cream and cook until sauce coats back of spoon, about 4 minutes. Stir in mustard and season with salt.
Refrigerate 1 steak to use in the Steak Sandwich Wrap. Slice remaining steaks against the grain, divide among four plates, and top with sauce. Serve with potatoes and parsley.
Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese
Found this on pinterest and didn't have goat cheese on hand so substituted with cream cheese and it was delicious!!! Used the hand blender which made it even easier with fewer dishes to clean up. :)
(4-6 servings, depending on the size of your cauliflower-or 2 if you're Matt and me!)
Ingredients:
1 large head cauliflower, cut into small same-size flowerets
1 tsp. minced garlic
1 T half and half or cream (if needed)
2-3 T grated Parmesan cheese (depending on size of cauliflower)
2-3 T goat cheese (depending on size of cauliflower)
salt/pepper to taste
Instructions:
Put cauliflower in a pan with enough water to cover, and add garlic and a small amount of salt. Let cauliflower come to a boil, then lower heat and cook 20 minutes, or until cauliflower is very soft. Remove from heat and drain very well. (Let it drain nearly 5 minutes in a colander. Don't skip this step or the finished dish will be a bit watery.)
When cauliflower is well drained, put into food processor and puree, adding the half and half if needed. (Most of the time there will be enough water left on the cauliflower so you won't need it.) You could also use a small hand beater to "whip" the cauliflower as you would potatoes.
Put cauliflower back into the pan you cooked it in and turn heat on very low. Add Parmesan, goat cheese, and season with salt and pepper. Heat 2-3 minutes, stirring constantly so it does not stick to the bottom. Serve hot, with a little freshly grated Parmesan on top if desired.
(4-6 servings, depending on the size of your cauliflower-or 2 if you're Matt and me!)
Ingredients:
1 large head cauliflower, cut into small same-size flowerets
1 tsp. minced garlic
1 T half and half or cream (if needed)
2-3 T grated Parmesan cheese (depending on size of cauliflower)
2-3 T goat cheese (depending on size of cauliflower)
salt/pepper to taste
Instructions:
Put cauliflower in a pan with enough water to cover, and add garlic and a small amount of salt. Let cauliflower come to a boil, then lower heat and cook 20 minutes, or until cauliflower is very soft. Remove from heat and drain very well. (Let it drain nearly 5 minutes in a colander. Don't skip this step or the finished dish will be a bit watery.)
When cauliflower is well drained, put into food processor and puree, adding the half and half if needed. (Most of the time there will be enough water left on the cauliflower so you won't need it.) You could also use a small hand beater to "whip" the cauliflower as you would potatoes.
Put cauliflower back into the pan you cooked it in and turn heat on very low. Add Parmesan, goat cheese, and season with salt and pepper. Heat 2-3 minutes, stirring constantly so it does not stick to the bottom. Serve hot, with a little freshly grated Parmesan on top if desired.
Tuesday, January 31, 2012
Liver and Onions
We'll be having "Paleo Week" starting February 5, and one requirement is to have organ meat once a week. So this will be my first attempt at cooking liver.
Monday, January 30, 2012
Asian Coconut Rice
http://allrecipes.com/recipe/asian-coconut-rice/detail.aspx
Ingredients
1 (14 ounce) can coconut milk
1 1/4 cups water
1 teaspoon sugar
1 pinch salt
1 1/2 cups uncooked jasmine rice
Directions
In a saucepan, combine coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Stir in rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.
Ingredients
1 (14 ounce) can coconut milk
1 1/4 cups water
1 teaspoon sugar
1 pinch salt
1 1/2 cups uncooked jasmine rice
Directions
In a saucepan, combine coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Stir in rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.
Sweet and Fiery Pork Tenderloin with Mango Salsa
I served this pork and salsa alongside sweet potato fries and a salad with a soy sauce/rice vinegar dressing. Another side idea is Asian Coconut Roce.
Found here
Found here
Thursday, January 26, 2012
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