Nov.

28, 2012

Gringo Picadillo Quesadillas

Being from Texas, we get a lot of Mexican influence in our cuisine and you will see quesadillas filled with anything and everything. Why not? It’s super easy to fill a tortilla with whatever you want – cheese, veggies, meat – and fold it in half. Instant dinner!

You will find that every place, every country, every grandma that serves picadillo will have a different recipe with ingredients from hard boiled eggs to capers to potatoes. This is a simple, delicious take that is sweet, savory and a perfect weeknight meal.

Ingredients (Serves 4)
4 flour tortillas
1 pound ground sirloin
I medium zucchini, diced
1 medium carrot, diced
10 cherry tomatoes or 2 Romas, diced
¼ cup pumpkin seeds
¼ cup raisins, chopped
2 Tablespoons of your favorite Taco seasoning
2/4 cup water
4 ounces shredded sharp Cheddar

Directions

Over medium-high heat, sauté the sirloin until it starts to brown on the outside. Add zucchini and carrots and cook, stirring frequently, for about 3-5 minutes or until the veggies are soft. Put in remaining ingredients, except for Cheddar, and stir until combined. Let cook for 7-10 minutes or until the mixture is reduced and there is hardly any water left in the pan.

Heat up your four tortillas either on a flat pan over the stove or wrapped up in damp paper towels in the microwave.

Lay each tortilla flat, fill with sirloin mixture and top with 1 ounce of shredded cheese. Fold in half, cut it into triangles and enjoy!

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Nov.

26, 2012

Spaghetti with Charred Cherry Tomatoes

 

My go –to comfort meal is pasta with pretty much anything on top of it. Chicken sausage, veggies, different sauces…it’s easy to mix it up and make something different every night of the week. Of course, I have to keep my girlish figure so I don’t actually eat it every night, but in a perfect world, I could!

This particular one is a mixture of roasted veggies, pickled jalapenos and charred tomatoes, which give this the perfect amount of texture and crunch.

Ingredients (Serves 1)

2 ounces (or really however the hell much you want!) spaghetti
About 20-30 cherry tomatoes, cut in half and divided
½ medium red pepper, cut into strips
10 small okra pods
10 pickled jalapenos
2 Tablespoons crumbled feta (let’s be honest…you’ll put more)

Directions

Put the oven on 350 and put red pepper, okra pods and half of the cherry tomato halves on a baking sheet. Drizzle with a small amount of olive oil until the veggies are barely coated. Cook for 20 minutes or until the veggies are turning a little brown and crispy.

Pull the red pepper and okra off of the sheet (be careful not to burn yourself!) and put the cherry tomatoes back in for about 15 minutes they are crispy and charred. Slice the okra and red pepper into bite-sized pieces.

Cook pasta according to directions. Personally, I cook pasta in a LOT of water (put the lid on the pot to make it boil faster) and add about 10-15 twists of my salt grinder once it starts boiling.

While the pasta is cooking, sauté the remaining cherry tomato halves over medium-high heat in a Tablespoon of olive oil for 2-3 minutes and add the roasted red peppers and okra. It seems like a lot of oil, but that is the sauce for your pasta. Add your favorite no salt seasoning blend to taste.

Before you drain your pasta, add a little bit of the cooking water to your pan. Then, add the pasta directly to the sauté pan and mix it with the vegetables.

When you’re ready to serve, top with the charred tomatoes, jalapenos and crumbled feta.

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Nov.

23, 2012

Sweet Potato with Brisket, Chipotle Sour Cream and Cheddar

I have to give a hat tip to Pecan Lodge in Dallas. Before they were featured on Diners, Drive Ins and Dives, I went down to the Dallas Farmers Market and saw a HUGE line of people there – probably 50 or 60 people – before it was even open for the day.

They serve a dish there called the “Hot Mess,” and this is a very, very simple interpretation of that sweet potato dish made when I had some leftover brisket laying around.

Ingredients (Serves 2)
2 large sweet potatoes
8 ounces brisket, chopped into bite sized pieces
2-3 chipotles in adobo
¼ cup sour cream
4 ounces shredded cheddar cheese

Directions

Wrap the sweet potatoes in aluminum foil and bake in a 350 degree oven for about 20 minutes.

I’m not expert on brisket so I just buy mine from my favorite BBQ place or hoard leftovers when a friends makes it. If you can make your own, you are awesome and you should come visit me.

Roughly chop the chipotles and throw them in a blender with the sour cream.

Cut open the potato while it’s still warm and add the chopped brisket, sour cream and cheddar cheese on top.

Eat as is or throw it under the broiler like I prefer and get everything melting together and warm!

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Nov.

19, 2012

New Orleans Sweet Potato Pie with Graham Cracker Crust and Praline Topping

I’m sure I’ve told you how a friend of mine has a pie contest every year for her husband’s birthday. It’s so much fun and she makes up actual medals, which satisfies my need to win at everything.

This baby brought me my third medal (let’s not mention that it’s a 3rd place one…) The best part was the graham cracker crust because it is prostitute easy to make!

This is a Frankenstein of a couple of different pie recipes I checked out for inspiration and the “New Orleans” part is basically me adding rum to the sweet potatoes and cayenne to the praline. Stereotypical, anyone?

Ingredients (Serves 8)

Crust:
About 15 graham crackers, finely crushed
¼ cup brown sugar (light or dark is fine)
1 stick unsalted butter, melted

Sweet Potato Pie Filling:
2 medium sweet potatoes (about 2 pounds total)
2 Tablespoons bourbon
1 stick butter
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
2 eggs, beaten

Praline Topping:
½ cup whipping cream
1/3 dark brown sugar, firmly packed
½ teaspoon vanilla
¼ teaspoon cayenne pepper
½ cup toasted pecans

Directions

Wrap your sweet potatoes tightly in aluminum foil and put in a 350 degree oven for about 20-25 minutes until they are super soft. Set aside and let them cool a little before you peel them.

Keep the oven at 350 for the rest of the recipe.

For the crust combine all three ingredients until thoroughly mixed. I find that a food processor is the easiest way to get a fine grind on the crackers, but feel free to beat the crap out of them with a rolling pin if you want. It should be moistened, but not super wet. Press the mixture into the sides of a 9” buttered pie plate, making sure make the sides an even thickness so it ends up pretty and your grandma compliments you on how it looks!

Make sure it is all even and there are no spots without the crust mixture and then bake the crust for about 10 minutes until it is golden brown.

Once the sweet potatoes are cooled, but still warm, peel them and mash them with a fork. Add butter, sweetened condensed milk, vanilla, spice and salt. Beat with a hand mixer, or a whisk if you’re hardcore like me, until the mixture in smooth. Mix in the beaten eggs.

Once thoroughly combined, pour the sweet potato pie filling into the crust and bake it for about 45-50 minutes. The pie is done when the filling is set – when you jiggle the pie, the middle should just slightly move, but should still look solid.

While the pie is baking, make your praline topping. Add all the ingredients, except for the pecans, in a small saucepan over medium-high heat. The sugar should dissolve and the mixture should boil for about 5-7 minutes to reduce. Stir it occasionally. Take it off the heat and stir in the toasted pecans. (I just dry toast the pecans in a small saucepan over medium heat just until I start the smell them.)

Once the pie is cooled, pour the praline topping over it and make it beautiful. You can serve this warm or chilled. Vanilla bean ice cream is a highly recommended accompaniment!

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Nov.

17, 2012

Slow Cooker Black Bean Chili

Slow cooker. Easiest recipe ever. Delicious and so comforting on a cold night. What else is there to know?

I should mention that technically it is “chili” since I’m from Texas and, of course, we all know that no Texan puts beans in his or her chili. Sorry, kinfolk. Let’s just call this slow cooker black bean stew.

Ingredients (Serves 6, or a smaller group with leftovers)

2, 15-ounce cans black beans
2, 14.5-ounce cans diced tomatoes
2-3 chipotles in adobo sauce
2 Tablespoons of your favorite taco seasoning
1 pound bulk spicy chicken sausage
1 large red pepper, diced
6 ounces shredded cheddar cheese (I used chipotle white cheddar)

Directions

Put all ingredients, except for shredded cheese in the slow cooker. Cook on low for about 6 hours. If you’re around the house, stir it occasionally. If you’re doing it overnight or while you’re at work, don’t worry about it.

When you’re ready to serve, top with 1 ounce of shredded cheese.

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Aug.

16, 2012

Summer Squash Casserole

I love spicy food, especially when it’s Hatch chile season! This casserole is a little sweet from the squash, but packs a good punch with roasted chiles and Mexican spices. I use chicken broth instead of a lot of creamy components so it is a lighter alternative for those hot summer days.

Ingredients: Serves 6 as a side dish

1 pound yellow summer squash
1 tsp salt
½ cup Monterrey Jack cheese, divided
½ cup breadcrumbs
1 Hatch chile pepper, roasted
½ Tablespoon butter
½ Tablespoon olive oil
½ onion, chopped
2 garlic cloves, chopped
½ cup low-sodium chicken broth
1 tsp chile powder
½ tsp cumin
½ tsp salt


Directions:

Roast your Hatch chili either in the oven or over your gas burner until the outside is charred and blistered. Put into a small bowl and cover with a towel for a few minutes. After the pepper is steamed, remove the skin, chop the pepper, removing the seeds if you want less heat.

If Hatch chilies aren’t in season (late summer/early fall) or not available in your area, choose Anaheims or poblano peppers or even a jalapeno.

Slice squash in coins, either by hand or using a mandolin (my personal favorite!) Saute onion and garlic over medium heat in a saucepan in a combination of the olive oil and butter. When they are just softened (about 2-3 minutes) add in the squash coins. Cook for another 5 minutes, then add the chicken broth, cumin, salt and chile powder. Cover and cook for an additional 15-20 until squash are complete soft and beginning to break down.

Take off the heat and add chopped chile and ¼ of cheese. Transfer to a small glass baking dish.

Mix remaining shredded cheese and breadcrumbs together and top casserole.

Bake at 350 degrees for 30 minutes. Put it on broil to brown the topping. Make sure you keep a close eye on it while it is under the broiler so it doesn’t burn.

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Aug.

13, 2012

Tortellini Salad

I have not met one person who doesn’t love this salad. I first had it at a baby shower a few years ago and think about it whenever I need to bring a simple side dish for a party. It’s one of those recipes that reminds me of something my grandmother might have brought to a game night with her friends back in the day.

Slightly adapted from Bev’s Tortellini Salad from Southern Living

Ingredients: Serves 6-8

½ cup olive oil
3 Tablespoons apple cider vinegar
1 Tablespoon Dijon mustard
½ teaspoon garlic powder
1 Tablespoon dried basil
1 can artichoke hearts, drained
About 18 to 20 ounces of cheese tortellinis (depending on what brand/packaging)
½ cup grated Parmesan cheese
1 small can sliced black olives
1 red bell pepper, chopped
Salt and pepper

Directions:

Whisk all ingredients together, except for tortellini, cheese, olives and artichoke hearts, seasoning with a pinch of salt and pepper to taste.

Cook the tortellini according to the package, drain and toss with artichoke hearts and olives. Pour dressing over pasta mixture while the pasta is still warm. Add cheese and toss again.

Chill the pasta salad overnight for best results, but at least for 3 hours before you serve.

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Aug.

9, 2012

Pulled Pork Hash

If you made the Dr. Pepper Pulled Pork from this recipe, you know that even though it’s delicious, there always seems to be leftovers! You’ll want to hold some in the fridge just to make 100% certain that there will be some extra for this breakfast recipe.

Ingredients: Serves 2

1 Tablespoon butter
1 teaspoon olive oil
½ small onion, chopped
4-5 small red potatoes, quartered
½ cup leftover pulled pork
¼ teaspoon red pepper flakes
½ teaspoon garlic powder
1 teaspoon Mrs. Dash or your favorite salt-free seasoning
Salt and pepper

Directions:

Cook onions in a sauce pan over medium heat in a mixture of butter and olive oil until softened and translucent. Add quartered potatoes and cook until they start to brown.

Add pulled pork and remaining spices and cook until some of the pork has crisped up and the ingredients are fully cooked together.

Serve with eggs whatever style you like!

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Aug.

6, 2012

Pulled Pork Mini Sandwiches with Quick Pickles

Ingredients: Serves 8-10

Pulled Pork:
Approx. 6 pound pork shoulder
2, 12-ounce Dr. Pepper cans (or root beer)
4 chipotles in adobo sauce
¼ cup ketchup
2 Tablespoons soy sauce (I use Bragg’s Liqiud Aminos, but that’s for another post!)
2 teaspoons garlic powder

Quick Pickles:
2 cucumbers, sliced
¼ cup white vinegar
¼ cup water
2 cloves garlic, smashed
1 teaspoon salt
½ teaspoon red pepper flakes
1 Tablespoon fresh dill

24 King’s Hawaiian rolls

Sweet and Spicy Slaw

Directions:

The night before you want to serve these sandwiches, make the quick pickles. Making sure your cucumbers are cold, slice them (I prefer them thicker for the sandwiches) and put them in a mason jar or another container with a lid. Cook the vinegar, water, salt garlic, dill and red pepper flakes over medium heat until the mixture starts to boil. As soon as it’s boiling, pour over the cucumbers. That’s easy, right?

Add all pulled pork ingredients to a slow cooker and cook on low setting for 8-10 hours. After about 8 hours, check to see if it is tender and, if so, pull it apart with a fork and let cook in the sauce for an additional 1-2 hours. If it’s not tender, enough, continue to cook, checking it every 30 minutes. You can keep this on warm for about three hours if you need to for a party.

Let your guests assemble the sandwiches to their liking. I also like to serve these with Sweet and Spicy Slaw and pickled jalapenos.

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Aug.

2, 2012

Lime Soup with Radish Greens and Black Rice

Radishes grow like crazy and I always feel bad throwing away the greens. If you pull radishes before they are ready, the greens are tender and can be used uncooked in salads, but I had a lot of big, tougher greens that I wanted to use. I love using all types of greens in soups – kale, spinach, chard – and I knew the slight peppery bite of the radish greens would compliment a Mexican-inspired soup. This is light and refreshing, but still hearty for a summer night meal.

Ingredients: Serves 4

1 cup of cooked black rice
1 can diced tomatoes
1 32-ounce package of low sodium chicken broth (4 cups)
2 cups radish greens, chopped
½ medium white onion, chopped
3 garlic cloves, chopped
1 jalapeno, chopped
1 tsp. cumin
½ tsp. cayenne
1 tsp. oregano
¼ cup lime juice
Salt and pepper
2 radishes for garnish
1 jalapeno for garnish

Directions:

In a saucepan over medium heat, sauté onion and garlic and chopped jalapeno in olive oil until softened, about 5 minutes. Add in tomatoes, chicken broth, cumin, cayenne and oregano and cover. Cook over medium heat for 10-15 minutes.

I like a brothier-type of soup so I hit this with an immersion blender to really smooth it out, but feel free to leave it the consistency it is at this point.

Add in radish greens and cover again, cooking for about 10 minutes until greens are wilted and soft. Stir in lime juice and take it off the heat.

In each bowl, put ¼ cup of black rice (prepared according to the package) in the center, top with ¼ of the soup. For garnish, cut radishes and jalapenos into thin slices and float on the top.

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