I went to my In-Law's for dinner on Sunday and they served this salad. Ever since I have been craving it! I'm sharing it here in hopes that you'll love it as much as I do! Thanks Laura and Jess for sharing!
Salad:
1 bunch Romaine lettuce (about 1 lb)
1/2 lb Cooked Bacon, crumbled
4.5 ounces Marinated Artichoke Hearts- drained and sliced
1/2 Cup Blue Cheese-crumbled
1/2 Cup Celery-sliced
1/2 Cup Sweet Red Peppers-chopped
1/2 Cup Sweet Yellow Peppers-chopped
1/2 Cup Craisins
Reserve Blue Cheese, but combine and toss all other ingredients in a large salad bowl, cover and refrigerate until ready to serve.
Dressing:
3 Tbsp Cider Vinegar
2 Tbsp Chopped Onion
2 tsp Brown Sugar
2 tsp Spicy Brown Mustard
1/2 tsp Salt
1/4 tsp Black Pepper
2 Tbsp Oil
In a blender or food processor, combine all ingredients except the oil and blend until smooth. Slowly drizzle in the oil as the dressing is processing and mix until the oil is well incorporated.
Toss Salad mixture, blue cheese and dressing and serve.
*We did not add the yellow or red peppers because I forgot to pick them up at the grocery, but it was still amazing!
Friday, November 6, 2009
Tuesday, August 25, 2009
Barbacoa Pork Taco Salad
There is a restaurant near our house that makes the most amazing Pork Barbacoa and I just happened to luck into the recipe to make all the components to make the most amazing tacos, salads and burritos. Use these ingredients to make an amazing salad with lettuce, cheese, tomatoes and tortilla strips, or wrap in a tortilla to make the best burrito ever!
Pork Barbacoa:
3 lb Pork Roast
16 oz Salsa
12 oz Coke (DON’T use diet soda)
2 Cups Brown Sugar
1 packet Taco Seasoning
1 can Diced Green Chiles
Trim visible fat from roast and put in the slow cooker on high; cover half way with water. Cover and cook on high for 5 hours. Remove pork and drain water. Cut pork roast into three or four sections and place back in slow cooker. In a food processor, puree remaining ingredients and pour over roast and continue cooking on high for an additional 3 hours. Shred pork and simmer in sauce until ready to serve.
Black Beans:
2 Tbsp Olive Oil
2 Garlic Cloves
1 tsp Cumin
1 cans Black Beans, drained and rinsed
1 can Tomato Paste
1 Cup Water
½ tsp Salt
2 Tbsp Fresh Cilantro
Combine all ingredients and cook in a saucepan until beans are soft.
Lime Cilantro Rice:
2 Cups Chicken Broth
1 Cup Water
¼ Cup Lime Juice
4 tsp minced Garlic
1/3 Cup fresh Cilantro
1 can Diced Green Chiles
¾ tsp Salt
1 Tbsp Butter
½ Onion, chopped
3 Cups Jasmine Rice, rinsed
Place all ingredients in a rice cooker and heat until fluffy.
If you don’t have a rice cooker, use a pot with a tight fitting lid. Put all ingredients, except rice in the pot, cover and bring to a rolling boil. Add rice, cover and reduce heat to low. Simmer for about 30 minutes, until rice is fluffy.
Tomatillo Ranch Dressing:
1 dry Ranch Dressing Packet
½ Cup Milk
1 Cup Mayonnaise or Sour Cream
2 Tomatillos
½ Cup fresh Cilantro
1 or 2 Garlic Cloves
1 Tbsp Lime Juice
1 jalapeño
Combine all ingredients in a food processor and puree until smooth; refrigerate until thick.
Pork Barbacoa:
3 lb Pork Roast
16 oz Salsa
12 oz Coke (DON’T use diet soda)
2 Cups Brown Sugar
1 packet Taco Seasoning
1 can Diced Green Chiles
Trim visible fat from roast and put in the slow cooker on high; cover half way with water. Cover and cook on high for 5 hours. Remove pork and drain water. Cut pork roast into three or four sections and place back in slow cooker. In a food processor, puree remaining ingredients and pour over roast and continue cooking on high for an additional 3 hours. Shred pork and simmer in sauce until ready to serve.
Black Beans:
2 Tbsp Olive Oil
2 Garlic Cloves
1 tsp Cumin
1 cans Black Beans, drained and rinsed
1 can Tomato Paste
1 Cup Water
½ tsp Salt
2 Tbsp Fresh Cilantro
Combine all ingredients and cook in a saucepan until beans are soft.
Lime Cilantro Rice:
2 Cups Chicken Broth
1 Cup Water
¼ Cup Lime Juice
4 tsp minced Garlic
1/3 Cup fresh Cilantro
1 can Diced Green Chiles
¾ tsp Salt
1 Tbsp Butter
½ Onion, chopped
3 Cups Jasmine Rice, rinsed
Place all ingredients in a rice cooker and heat until fluffy.
If you don’t have a rice cooker, use a pot with a tight fitting lid. Put all ingredients, except rice in the pot, cover and bring to a rolling boil. Add rice, cover and reduce heat to low. Simmer for about 30 minutes, until rice is fluffy.
Tomatillo Ranch Dressing:
1 dry Ranch Dressing Packet
½ Cup Milk
1 Cup Mayonnaise or Sour Cream
2 Tomatillos
½ Cup fresh Cilantro
1 or 2 Garlic Cloves
1 Tbsp Lime Juice
1 jalapeño
Combine all ingredients in a food processor and puree until smooth; refrigerate until thick.
Tuesday, July 7, 2009
Ohukaisia or Finish Crepes
Many of you are familiar with French crepes, these are a little different, similar, but not quite the same thing. Finish crepes are thicker, sweeter, smaller and have a little different texture and, of course they are filled with different kinds of things. The beauty of any kind of crepe is the versatility, you can fill them with sweet or savory items and they will taste fantastic!
This recipe is a family tradition from my childhood. When my dad was younger, he spent some time in Finland and, as he tells it, they ate crepes almost every day- they are quite popular all over the Scandinavian countries. He and his friends would make up a batch in the morning and eat their fill, then wrap them up and put them in their knapsacks for lunch and eat them cold at midday. They are fairly easy to make and very yummy! Anyone who knows my family has had these, my dad is famous for them!
Ohukaisia (Finish Crepes):
3 large Eggs
1 Quart Milk
2/3 Cup Sugar
2 Cups Flour
½ teaspoon Salt
3-4 Tablespoons melted Butter
My dad taught me to melt the butter first on the griddle then dump it into the batter, that way you’re greasing it as well as melting the butter for the recipe. Heat your griddle ot medium heat. Combine all the ingredients in a mixing bowl and mix until the batter is smooth (add a few more Tbsp of flour if needed). Pour batter onto griddle in small circles, let them cook for about 3 minutes until edges just start to turn golden, but not brown, then flip and cook the other side for about 2 more minutes. Serve with melted butter and sugar, rolled up. You can fill or top them any way you like, but butter and sugar or berries are the traditional way in most of Scandinavia, according to my dad taught us.
This recipe is a family tradition from my childhood. When my dad was younger, he spent some time in Finland and, as he tells it, they ate crepes almost every day- they are quite popular all over the Scandinavian countries. He and his friends would make up a batch in the morning and eat their fill, then wrap them up and put them in their knapsacks for lunch and eat them cold at midday. They are fairly easy to make and very yummy! Anyone who knows my family has had these, my dad is famous for them!
Ohukaisia (Finish Crepes):
3 large Eggs
1 Quart Milk
2/3 Cup Sugar
2 Cups Flour
½ teaspoon Salt
3-4 Tablespoons melted Butter
My dad taught me to melt the butter first on the griddle then dump it into the batter, that way you’re greasing it as well as melting the butter for the recipe. Heat your griddle ot medium heat. Combine all the ingredients in a mixing bowl and mix until the batter is smooth (add a few more Tbsp of flour if needed). Pour batter onto griddle in small circles, let them cook for about 3 minutes until edges just start to turn golden, but not brown, then flip and cook the other side for about 2 more minutes. Serve with melted butter and sugar, rolled up. You can fill or top them any way you like, but butter and sugar or berries are the traditional way in most of Scandinavia, according to my dad taught us.
Wednesday, July 1, 2009
Chicken Curry in a Hurry
I have to be honest, I have not eaten much curry in my life, but each time I have it has been great. Mike, however, LOVES CURRY. He has never met one he didn’t like. So, the other night he was craving curry, so we went to work to find a good, make at home version of one of his favorite dishes. After some searching, we found this one, I highly recommend it! One of my favorite things is that its so easy to control the heat, if you like your food more spicy (which we do) then add more cayenne pepper.Chicken Curry in a Hurry
2 Tablespoons Flour
1 1/2 Teaspoon Salt
½ teaspoon Cayenne Pepper (we add at least 1 teaspoon to ours)
1 pound boneless, skinless chicken breast
2 Tablespoons Oil
1 Tablespoon Curry Powder
1 Onion,sliced
2 Cloves Garlic, Minced
1 Cup Chicken Stock
1/3 Cup Golden Raisins
1 ½ Tablespoons Tomato Paste
¼ Cup Chopped Fresh Cilantro
¼ Cup Plain Yogurt
Cube the chicken into bite sized pieces. In a large reseal able bag, combine flour, slat and cayenne. Drop the chicken into the flour mixture and shake until the chicken is well coated. In a large skillet, heat oil over medium high heat and add chicken. Sprinkle curry powder over chicken in the skillet, then cook chicken until it is browned. Remove chicken and add onions and garlic to skillet. Sauté for about 3 minutes, until the onions are limp. Add chicken stock, tomato paste, raisins and cooked chicken. Simmer for 8-10 minutes, until sauce thickens. Serve over rice topped with cilantro and yogurt.
*Mike and I really enjoyed this dish, however, I doubled the chicken coated with flour mixture and only added half of it back in, the rest I saved to feed as “nuggets” to my picky boys and they really liked it with rice. My kid friendly tip!
Saturday, June 27, 2009
The Best Steak Marinade
I love steak! Hopefully I don't offend anyone by admiting that I also love ketchup on my steak (I know, it's a cullinary sin)- even great steaks need ketchup as far as I'm concerned. Well, I used this marinade with no ketchup, so you know it is amazing and soooo flavorful! At our house, we love garlic and balsamic vinegar, so honestly, I usually add more that I'm listing here, but it may be too overpowering for some of you out there.
Steak Marinade:
1 Tablespoon Olive Oil
1 1/2 Tablespoon Balsamic Vinegar
2 Cloves of Garlic, minced or crushed
1 Tablespoon Worcestershire Sauce
1 Teaspoon Soy Sauce
1 Teaspoon prepared Mustard
salt and pepper to taste
Throw all your ingredients in a big freezer bag (they seal better so there's less chance of leakage), mix them around until they're combined then add your steak- any cut will do, this great flavor is wonderful for using cheaper steaks that may be tougher or less flavorful naturally, but feel free to use any steak you find in your grocery cart or freezer. Seal the bag and let it marinade in the fridge for at least 6 hours, but overnight is best. When the grill is ready, pull the steaks out of the bag and throw them on the heat. Mmmmmmmmmm, good!
Steak Marinade:
1 Tablespoon Olive Oil
1 1/2 Tablespoon Balsamic Vinegar
2 Cloves of Garlic, minced or crushed
1 Tablespoon Worcestershire Sauce
1 Teaspoon Soy Sauce
1 Teaspoon prepared Mustard
salt and pepper to taste
Throw all your ingredients in a big freezer bag (they seal better so there's less chance of leakage), mix them around until they're combined then add your steak- any cut will do, this great flavor is wonderful for using cheaper steaks that may be tougher or less flavorful naturally, but feel free to use any steak you find in your grocery cart or freezer. Seal the bag and let it marinade in the fridge for at least 6 hours, but overnight is best. When the grill is ready, pull the steaks out of the bag and throw them on the heat. Mmmmmmmmmm, good!
Friday, June 26, 2009
Dutch Oven Days!
During the summer, I struggle to muster much motivation to turn on the stove, heat up the kitchen and cook something; a few years ago, I discovered Dutch Oven cooking and have LOVED IT! I can't think of a Dutch Oven dish that I have not liked, however, this one is my absolute favorite of all time. My uncle is famous for this dish, so, in fairness, I cannot take the credit :) It tastes amazing, but, even better, it is fairly easy to make. My aunt and uncle have been bringing this to family get togethers for as long as I can remember. Thanks Brian and Vikki for sharing this one!!
Brian's Baked Beans:
1 lb Bacon, cubed
1 medium Onion, chopped
5 cans Pork and Beans
2 1/2 Cups Brown Sugar
The simplest way to get your coals started is in a chimney starter, but if you don't have one, any charcoal grill or fire pit will work just fine. You'll want to heat the coals for about 30 minutes before you begin (you could even prepare this over a burner if you want, but it's not as "authentic") I usually buy bulk bacon, the kind that's not even sliced yet, then I can cube it instead of cutting the strips, but, if you buy regular old sliced bacon it works as well. What you're going for is bite sized pieces of bacon. Grab a 12 inch Dutch Oven, heat it over hot coals and cook your bacon bites for a few minutes, you don't want the bacon crispy, just the fat cooked through. Add your chopped onion and saute until the onions are limp. Then, add your pork and beans, any brand will work, and the brown sugar. At this point, all you need to do is heat it through and serve. This is soooo good, I crave it during the summer!
Brian's Baked Beans:
1 lb Bacon, cubed
1 medium Onion, chopped
5 cans Pork and Beans
2 1/2 Cups Brown Sugar
The simplest way to get your coals started is in a chimney starter, but if you don't have one, any charcoal grill or fire pit will work just fine. You'll want to heat the coals for about 30 minutes before you begin (you could even prepare this over a burner if you want, but it's not as "authentic") I usually buy bulk bacon, the kind that's not even sliced yet, then I can cube it instead of cutting the strips, but, if you buy regular old sliced bacon it works as well. What you're going for is bite sized pieces of bacon. Grab a 12 inch Dutch Oven, heat it over hot coals and cook your bacon bites for a few minutes, you don't want the bacon crispy, just the fat cooked through. Add your chopped onion and saute until the onions are limp. Then, add your pork and beans, any brand will work, and the brown sugar. At this point, all you need to do is heat it through and serve. This is soooo good, I crave it during the summer!
Sweet Treat in the Dutch Oven
Desserts are amazing and easy to do in a Dutch Oven. They are perfect for summer afternoons. One of my favorites is the Pineapple Upside Down Cake, he is my favorite recipe:
Pineapple Upside Down Cake for the Dutch Oven:
1/2 cup Butter
1 1/2 Cups Dark Brown Sugar
1 20 oz can Pineapple Rings
10 Maraschino Cherries
1 Pineapple Cake Mix
1 1/3 Cups Pineapple Juice
1/3 Cup Oil
3 Eggs
The 12" Dutch Oven is the standard size, so usually, if its not specified, I typically assume the recipe will work in a 12"- this recipe is made for that standard size. So, get your coals going, about 30 minutes before you plan to cook. In your 12 inch Dutch Oven, melt the butter, then pull the Dutch Oven off the heat. Sprinkle the sugar evenly across the bottom and arrange the pineapple rings in a single layer in the bottom and sides. Drop a cherry in the middle of each ring and set it aside.
In a mizing bowl, combine your cake mix (yellow can be substituted for pineapple in a pinch), pineapple juice (use the juice from the can of rings, then add water or pineapple concentrate mixed with water to get your 1 1/3 cup), oil and eggs. Mix until just combined, it will still be lumpy but that's the way you want it. Pour the cake batter over the pineapple rings in your Dutch Oven. Put on the lid and arrange your hot coals evenly spaced below the Dutch Oven and on the lid for optimal cooking. About every 15 minutes, turn the Dutch Oven and the lid each a quarter of a turn so the heat is evenly distributed. All together, the cake takes 30-45 minutes (2-3 quarter turns) to cook all the way through. Remove the coals and take off the lid, then inverte the cake on to a serving platter or plate- it is really quite fun looking and the kids love the rings and cherries!
Pineapple Upside Down Cake for the Dutch Oven:
1/2 cup Butter
1 1/2 Cups Dark Brown Sugar
1 20 oz can Pineapple Rings
10 Maraschino Cherries
1 Pineapple Cake Mix
1 1/3 Cups Pineapple Juice
1/3 Cup Oil
3 Eggs
The 12" Dutch Oven is the standard size, so usually, if its not specified, I typically assume the recipe will work in a 12"- this recipe is made for that standard size. So, get your coals going, about 30 minutes before you plan to cook. In your 12 inch Dutch Oven, melt the butter, then pull the Dutch Oven off the heat. Sprinkle the sugar evenly across the bottom and arrange the pineapple rings in a single layer in the bottom and sides. Drop a cherry in the middle of each ring and set it aside.
In a mizing bowl, combine your cake mix (yellow can be substituted for pineapple in a pinch), pineapple juice (use the juice from the can of rings, then add water or pineapple concentrate mixed with water to get your 1 1/3 cup), oil and eggs. Mix until just combined, it will still be lumpy but that's the way you want it. Pour the cake batter over the pineapple rings in your Dutch Oven. Put on the lid and arrange your hot coals evenly spaced below the Dutch Oven and on the lid for optimal cooking. About every 15 minutes, turn the Dutch Oven and the lid each a quarter of a turn so the heat is evenly distributed. All together, the cake takes 30-45 minutes (2-3 quarter turns) to cook all the way through. Remove the coals and take off the lid, then inverte the cake on to a serving platter or plate- it is really quite fun looking and the kids love the rings and cherries!
Thursday, June 18, 2009
The Deepest Dish Pizza
In anticipation of father's day, here is one of my husband's favorite recipes- besides, what dad doesn't love pizza? We use a 9X13 inch cake pan because its so deep, and we eat it with a knife and fork but, it is absolutley to die for! You can adjust the toppings to fit your taste, these just happen to be Mike's favorites.
The Deepest Dish Pizza:
Crust
1 1/2 Tablespoons Olive Oil
1 Cup warm milk
1 packet active dry yeast
1 Tablespoon Sugar
2 3/4 Cups Flour
1 ounce Parmesan Cheese
1 teaspoon salt
Preheat the oven to 350 degrees. Use olive oil to greas a 9X13 cake pan and set aside. I use a 2 cup glass measuring cup, but you can use a mixing bowl if you prefer; in this vessle, heat milk, if it's too hot it will kill the yeast, if its not warm enough then the yeast will not activate, you want it about the temperature of your baby's bath (I know, that's probably an inappropriate referance, but its the way I determine temperature). Add the yeast and the sugar to your milk. Mix it up until it is all dissolved, then set it aside for a few minutes to let it proof for 2-5 minutes. In a separate mixing bowl, combine flour, cheese and salt and mix to combine. Add milk mixture to dry ingredinets and mix until a dough forms. Knead for about 5 minutes then cover and let it raise in a warm place for about 5 to 10 minutes. Press dough into oiled cake pan- make sure there is dough in the bottom but also up the sides as well. Pre-cook in to oven for 7 minutes then pull it out and set the dough aside. The dough will not be all the way cooked, we just need to get it started before we cover it with loads of toppings! While dough is cooking, get started on your filling...
Filling
2 Tablespoons Olive Oil
1 lb Italian Sausage
1 clove Garlic
1 small Onion
1/2 lb Mushrooms
4 oz Pepperoni
1 can Black Olives
14-16 oz Marinara Sauce
1 lb mozarella cheese
4 oz Parmesan Cheese
This pizza is much too thick for the toppings to cook on their own while the pizza is in the oven, so, to help things along: in a large skillet, heat olive oil over medium heat. Begin browning crumbled sausage- when its about half way done (about 5-7 minutes), add chopped onions and garlic to saute for about 3-5 more minutes. Continue cooking over medium heat and add peperoni and mushrooms- they can be sliced, but I prefer quartered, I can taste them more that way. Cook toppings until vegetables are softer and peperoni is starting to get crisp. Remove from heat and prepare to top pizza.
In the precooked dough, begin layering with sauce on the bottom, then a few scoops of toppings then mozzarella and parmesan on top; I usually layer 2 or 3 times, but make sure cheese ends up on top. When you've used up all your toppings, sauce and cheese, cover the pizza with aluminum foil and bake at 350 for 15 minutes. Remove the foil at this point and continue cooking for about 10 more minutes.
Once you've had this pizza, you'll never go back to delivery! Happy Father's Day!
The Deepest Dish Pizza:
Crust
1 1/2 Tablespoons Olive Oil
1 Cup warm milk
1 packet active dry yeast
1 Tablespoon Sugar
2 3/4 Cups Flour
1 ounce Parmesan Cheese
1 teaspoon salt
Preheat the oven to 350 degrees. Use olive oil to greas a 9X13 cake pan and set aside. I use a 2 cup glass measuring cup, but you can use a mixing bowl if you prefer; in this vessle, heat milk, if it's too hot it will kill the yeast, if its not warm enough then the yeast will not activate, you want it about the temperature of your baby's bath (I know, that's probably an inappropriate referance, but its the way I determine temperature). Add the yeast and the sugar to your milk. Mix it up until it is all dissolved, then set it aside for a few minutes to let it proof for 2-5 minutes. In a separate mixing bowl, combine flour, cheese and salt and mix to combine. Add milk mixture to dry ingredinets and mix until a dough forms. Knead for about 5 minutes then cover and let it raise in a warm place for about 5 to 10 minutes. Press dough into oiled cake pan- make sure there is dough in the bottom but also up the sides as well. Pre-cook in to oven for 7 minutes then pull it out and set the dough aside. The dough will not be all the way cooked, we just need to get it started before we cover it with loads of toppings! While dough is cooking, get started on your filling...
Filling
2 Tablespoons Olive Oil
1 lb Italian Sausage
1 clove Garlic
1 small Onion
1/2 lb Mushrooms
4 oz Pepperoni
1 can Black Olives
14-16 oz Marinara Sauce
1 lb mozarella cheese
4 oz Parmesan Cheese
This pizza is much too thick for the toppings to cook on their own while the pizza is in the oven, so, to help things along: in a large skillet, heat olive oil over medium heat. Begin browning crumbled sausage- when its about half way done (about 5-7 minutes), add chopped onions and garlic to saute for about 3-5 more minutes. Continue cooking over medium heat and add peperoni and mushrooms- they can be sliced, but I prefer quartered, I can taste them more that way. Cook toppings until vegetables are softer and peperoni is starting to get crisp. Remove from heat and prepare to top pizza.
In the precooked dough, begin layering with sauce on the bottom, then a few scoops of toppings then mozzarella and parmesan on top; I usually layer 2 or 3 times, but make sure cheese ends up on top. When you've used up all your toppings, sauce and cheese, cover the pizza with aluminum foil and bake at 350 for 15 minutes. Remove the foil at this point and continue cooking for about 10 more minutes.
Once you've had this pizza, you'll never go back to delivery! Happy Father's Day!
Wednesday, June 17, 2009
Creamy Chicken
I discovered this recipe a few months ago and since then, it has been a staple in our menu- we eat this at least once a week. It is super simple and even my picky boys like it.
Creamy Chicken:
1 1/2 to 2 lbs boneless, skinless chicken breast
1/2 Cup butter
1/2 Cup butter
1 teaspoon Kosher Salt
2 teaspoons garlic powder
1 1/2 teaspoon onion powder
1 1/2 teaspoons chili powder
1 Cup heavy cream
In a large skillet, melt 1/4 cup of butter on medium high heat. Place chicken in melted butter and sprinkle with spices. Brown chicken- the spices make a nice thin crust and permeate the entire dish. Add the cream and remaining butter. Simmer, stirring frequently, until cream thickens, it usually takes 5 to 10 minutes. Serve with noodles or mashed potatoes. The chicken has a wonderulf flavor and the sauce makes a delicious gravy for the pasta or potatoes.
If you prefer things with a little kick, like we do at our house, add a teaspoon or so of cayanne pepper to the chicken while cooking.
Tuesday, June 16, 2009
Secret Taco Sauce
This is kind of a continuation of my previous post. This is our absolute favorite taco sauce, however, it would be shameful to limit this amazing condiment to just tacos- it is also amazing on sandwiches, eggs, chicken, etc... It is quite different from sauce I have had on tacos before, but, add it to your favorite tacos and you'll be amazed at the punch of flavor and excitement.
Mix together:
1/4 Cup Buttermilk
2 Tablespoons Mayonaise
1 1/2 Tablespoon Lemon Juice
Whisk them together until it becomes smooth and drizzle over your favorite dish. Now, this is a thin sauce, so I have been know to add any number of taste-free thickeners- but don't use the kind that require heating or cooking, it will not yeild a good result.
The best tacos you will ever eat consist of Secret Taco Sauce, grilled white fish- I usually use cod since it is almost always on hand in my freezer- shredded cabbage, cheese, corn tortillas, a drizzle of lime juice and salsa made from chopped roma tomatoes, onion and fresh cilantro.
It took me quite a long time to work up the nerve to try fish tacos as mentioned above; even though fish is a traditional filling for tacos, it just sounded strange to me. Since discovering the above mentioned fish tacos, they are now my favorite kind, however, if any of you have the same queasy, uneasiness about fish tacos I had, never fear, I am going to tell you a tasty alternative:
Secret Taco Sauce
Grilled chicken-I grill it simply with seasoning salt and garlic then cut it into strips or chunks
shredded lettuce
lime juice
cheese
salsa made from roma tomaotes, onion and fresh cilantro
Wrap it all in a corn tortilla and it's a pretty nice meal!
This sauce is a new staple at our house, I now keep a squeeze bottle ful in the fridge at all times.
Mix together:
1/4 Cup Buttermilk
2 Tablespoons Mayonaise
1 1/2 Tablespoon Lemon Juice
Whisk them together until it becomes smooth and drizzle over your favorite dish. Now, this is a thin sauce, so I have been know to add any number of taste-free thickeners- but don't use the kind that require heating or cooking, it will not yeild a good result.
The best tacos you will ever eat consist of Secret Taco Sauce, grilled white fish- I usually use cod since it is almost always on hand in my freezer- shredded cabbage, cheese, corn tortillas, a drizzle of lime juice and salsa made from chopped roma tomatoes, onion and fresh cilantro.
It took me quite a long time to work up the nerve to try fish tacos as mentioned above; even though fish is a traditional filling for tacos, it just sounded strange to me. Since discovering the above mentioned fish tacos, they are now my favorite kind, however, if any of you have the same queasy, uneasiness about fish tacos I had, never fear, I am going to tell you a tasty alternative:
Secret Taco Sauce
Grilled chicken-I grill it simply with seasoning salt and garlic then cut it into strips or chunks
shredded lettuce
lime juice
cheese
salsa made from roma tomaotes, onion and fresh cilantro
Wrap it all in a corn tortilla and it's a pretty nice meal!
This sauce is a new staple at our house, I now keep a squeeze bottle ful in the fridge at all times.
Friday, June 12, 2009
Tasty Tortillas
Like many families today, we are looking for every way we can to save a little money- our food budget is one of the few areas that has some wiggle room. In my efforts to cut back a little, I have been brainstorming things to do to spend less at the grocery store. I have always heard that home made is usually less expensive than store baught, so, naturally, since I enjoy cooking and the challenge of making things from scratch excites me, scratch cooking is where I started.
My new favorite, easy, money saving, home made from scratch item is corn tortillas. It takes me about 30 minutes to whip up a batch and they taste much better than the store baught kind. My boys love helping roll out the balls and, especially, squishing them into thin tortillas. I am sure these would be even easier if I had a tortilla press- we are considering investing in a good sturdy model- but until that time, we just use a frying pan to press out the rounds. According to my basic calculations, for me to buy tortillas, it costs about $.16 for each tortilla, if I make them, they end up being less than $.04 per tortilla; though we're only talking pennies differance here, my family eats trotillas by the truckload, and every little bit helps!
This is a very basic recipe found all over, but follow it for fool proof, tasty tortillas:
2 Cups Masa Flour
1 to 1 1/2 Cups Water
1 teaspoon Salt
Combine masa, 1 Cup of water and salt (if you don't have a stand mixer, a hand mixer, or even a wooden spoon powered by your hand will work just fine, the stand mixer just makes the process easier). With the beater attachement, mix until all ingredients are incorporated. If the dough is crumbly, add more water a Tablespoon or two at a time until it is a smooth dough; if the dough is sticky, add more masa flour- again, we're going for a smooth dough. Once you have the right consistency, switch out the flat beater for the dough hook attachment and "knead" the dough for 5-10 minutes (if you're not using a stand mixer, then you'll actually get to knead the dough). Roll the dough into a disc or a ball and wrap tightly in plastic wrap. Let it rest for 30 minutes, for the masa flour to really absorb the water and become the proper texture. Once the dough has sat for 30 minutes, heat a skillet to 400 degrees. Remove dough from the plastic wrap and portion it into 16 sections then roll each piece into a ball- they should be roughly the size of a ping pong ball. If you are struggling to get the seams rolled out of the balls, wet your hands slightly then roll it, seams and lines should disappear easily. It is important to keep the dough moist, if it drys out it will crack and crumble. When not working with the dough, keep loosley wrapped in a damp tea towel. After each ball is complete, use a tortilla press, or a heavy frying pan or skillet, or even a rolling pin or cup, to flatten each ball out to about 5 inches in diameter. I use wax paper or plastic wrap to keep tortillas from sticking while I'm flattening it, then I simply peel one piece off, slap it in the skillet then peel the remaining piece of wrap off the top. Tortillas will need to cook for 15 to 30 seconds per side.
There is a dispute, among experts, about the proper way to cook tortillas- so, to avoid offense to either side, both will be mentioned. Some say, 10 to 15 seconds, flip and cook for 10-15 seconds, then flip back to first side and finish off with an additional 15 seconds. While others argue that all that flipping is not necessary- they reccommend cooking for 30 seconds, flipping and cooking for 15-20 seconds, until tortillas just starts to brown. I have tried both methods and both worked fine for me. Stuff these with your favorite filling- my two favorite ways are scrambled eggs, cheese, sour cream and salsa or grilled fish, cabbage and salsa. These tortillas will keep for a few days in a sealed container in the fridge, and can be reheated either in a warm skillet or the microwave.
To be fair, I must mention that some people prefer to add a little more flavor to their tortillas. I, personally, prefer plain, clean tasting corn and that's it, but, if you'd like to try adding a little garlic, cumin or cilantro to the dough while mixing, it does add an interesting hint of flavor that complements many fillings.
My new favorite, easy, money saving, home made from scratch item is corn tortillas. It takes me about 30 minutes to whip up a batch and they taste much better than the store baught kind. My boys love helping roll out the balls and, especially, squishing them into thin tortillas. I am sure these would be even easier if I had a tortilla press- we are considering investing in a good sturdy model- but until that time, we just use a frying pan to press out the rounds. According to my basic calculations, for me to buy tortillas, it costs about $.16 for each tortilla, if I make them, they end up being less than $.04 per tortilla; though we're only talking pennies differance here, my family eats trotillas by the truckload, and every little bit helps!
This is a very basic recipe found all over, but follow it for fool proof, tasty tortillas:
2 Cups Masa Flour
1 to 1 1/2 Cups Water
1 teaspoon Salt
Combine masa, 1 Cup of water and salt (if you don't have a stand mixer, a hand mixer, or even a wooden spoon powered by your hand will work just fine, the stand mixer just makes the process easier). With the beater attachement, mix until all ingredients are incorporated. If the dough is crumbly, add more water a Tablespoon or two at a time until it is a smooth dough; if the dough is sticky, add more masa flour- again, we're going for a smooth dough. Once you have the right consistency, switch out the flat beater for the dough hook attachment and "knead" the dough for 5-10 minutes (if you're not using a stand mixer, then you'll actually get to knead the dough). Roll the dough into a disc or a ball and wrap tightly in plastic wrap. Let it rest for 30 minutes, for the masa flour to really absorb the water and become the proper texture. Once the dough has sat for 30 minutes, heat a skillet to 400 degrees. Remove dough from the plastic wrap and portion it into 16 sections then roll each piece into a ball- they should be roughly the size of a ping pong ball. If you are struggling to get the seams rolled out of the balls, wet your hands slightly then roll it, seams and lines should disappear easily. It is important to keep the dough moist, if it drys out it will crack and crumble. When not working with the dough, keep loosley wrapped in a damp tea towel. After each ball is complete, use a tortilla press, or a heavy frying pan or skillet, or even a rolling pin or cup, to flatten each ball out to about 5 inches in diameter. I use wax paper or plastic wrap to keep tortillas from sticking while I'm flattening it, then I simply peel one piece off, slap it in the skillet then peel the remaining piece of wrap off the top. Tortillas will need to cook for 15 to 30 seconds per side.
There is a dispute, among experts, about the proper way to cook tortillas- so, to avoid offense to either side, both will be mentioned. Some say, 10 to 15 seconds, flip and cook for 10-15 seconds, then flip back to first side and finish off with an additional 15 seconds. While others argue that all that flipping is not necessary- they reccommend cooking for 30 seconds, flipping and cooking for 15-20 seconds, until tortillas just starts to brown. I have tried both methods and both worked fine for me. Stuff these with your favorite filling- my two favorite ways are scrambled eggs, cheese, sour cream and salsa or grilled fish, cabbage and salsa. These tortillas will keep for a few days in a sealed container in the fridge, and can be reheated either in a warm skillet or the microwave.
To be fair, I must mention that some people prefer to add a little more flavor to their tortillas. I, personally, prefer plain, clean tasting corn and that's it, but, if you'd like to try adding a little garlic, cumin or cilantro to the dough while mixing, it does add an interesting hint of flavor that complements many fillings.
Monday, March 30, 2009
Here goes nothing...
I love blogging, honestly it is one of my favorite things to do. I also love cooking and wrighting my cookbooks- I have the best job in the world! I have been inspired by a few of my friends, who maintain quite impressive blogs, to start one of my own. I am going to attempt to catalogue my food adventures here. I welcome any comments, suggestions or ideas as I set out on this new, exciting journey!
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