Author Archives: TaMara

Friday Recipe Exchange: Super Bowl Sunday Chili and Nachos

JeffreyW's Awesome Nachos

JeffreyW’s Awesome Nachos

It’s almost Super Bowl Sunday, when you sit down to stuff your face with favorite snack foods, drink beer and watch the Super Bowl Commercials.  I think there is some football in there somewhere.

I’ve been gone all day. Today was the first day I’ve left Bixby alone all day out of his crate. I’ve been working up to it a few hours at a time. I’m happy to report he did great, nothing out of place when I came home. Good puppy!

I decided after a busy day, the easiest way to do this tonight was to pull together all the recipes we’ve done over the years for Super Bowl. I’m happy with a variety and chips and dips myself. But this is a recipe exchange so I know you expect more.

You can’t go wrong with nachos – easy and easy to pile high with your favorites ingredients.

Here’s a kinda healthy version: Black Bean and Corn Nachos, recipe here.

JeffreyW gets a little more creative with his pizzas, here , herehere  and if you want to see them all, here (the man does love a good pizza).

For something a little different, Buffalo Chicken Dip recipe is here.

Now it’s your turn, what are you planning on making this Sunday and more importantly what beer are you serving?  Do you make chicken wings or buy them from a favorite place? Most importantly, Broncos or Panthers?

Tonight’s featured recipes – one traditional, one a bit more creative:

Quick and Easy Chili

  • 1 lb ground beef
  • 3-5 Jalapenos finely chopped (depending on heat)
  • 1/2 green pepper chopped
  • 1/2 sweet onion chopped
  • 2 cloves of garlic crushed and chopped
  • Lg. can V8 Juice
  • 2 cans kidney beans drained and rinsed
  • 1 can Original Ro-Tel
  • 2 Tbsp chili powder
  • 1 Tsp cumin
  • 1/2 Tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp paprika

Brown ground beef and drain. Saute jalapenos, green pepper, onion and garlic. In large pot combine all ingredients bring to boil. Lower heat and simmer, covered for at least 30 minutes.

In my house we serve chili with fritos and shredded cheddar, layered in a bowl – fritos, chili, cheese and more fritos.

Slow Cooker instructions:  Following instructions above, add everything to slow cooker, cook on high for 15 minutes, reduce heat to low and let simmer for 6 to 8 hours.

Also, if you are serving at a party, you can cook in large pot above for 30 minutes and then transfer to slow cooker on low or warm to keep it hot during the festivities.

Looking for a little more kicked up chili? Check out JeffreyW’s Chorizo Chili here.

And my favorites to take to a party:

Basic Tortilla Pinwheels

  • 1 (8 ounce) package whipped cream cheese
  • 10 (10 inch) flour tortillas
  • 1/2 cup green onions, chopped
  • 1/4 cup black olives, chopped (optional)
  • 3/4 cup chopped ham slices

You spread the ingredients on the tortillas, roll them up and slice them into 1 inch pinwheels. Couldn’t get much easier.

So how do we add some dazzle? Flavored tortillas and a variety of fillings.

Here are some ideas I had:

Jalapeño & Cilantro Tortillas and Black Bean Tortillas

  • Cream Cheese
  • Pickled jalapenos
  • Sliced green chilies
  • Turkey
  • Salsa
  • Black olives
  • Shredded cheddar cheese

Roasted Red Pepper Tortillas and Sun-dried Tomato & Basil Tortillas

  • Cream cheese mixed with crushed roasted garlic
  • Spinach
  • Pepperoni
  • Grated parmesan

That’s it for this week. Have a great weekend! – TaMara

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Snow Alert Means Soup Time: Hearty Spinach-Tomato

Spinach Tomato Soup

French Toast Alert System may be activated, but I have my own comfort snow foods. Big pot of soup on the stove:

Tomato-Spinach Soup

  • 1 lb ground beef (or 1/2 ground beef, 1/2 spicy Italian sausage)
  • 1/4 of a small onion, chopped
  • 24 oz diced tomatoes (fresh or canned)
  • 2 cups loosely packed baby spinach, cleaned
  • 8 oz sliced carrots (I use frozen)
  • 1 cup green beans
  • 1 cup water, more as needed
  • 2 tsp crushed garlic
  • 1 tsp dried basil, crushed
  • 1 tsp dried oregano, crushed
  • 1/4 tsp red pepper flakes (opt)
  • salt and pepper to taste
  • Grated Parmesan for garnish
  • spinach chiffonade for garnish

blender, saucepan

In saucepan, brown ground beef and onions. In a blender, blend together spinach and tomatoes, until smooth*.  Add to beef mixture, along with vegetables and spices.  Bring to low boil, stirring frequently, reduce heat and let simmer for 15 to 20 minutes.  Serve with Parmesan and spinach chiffonade.  Makes 4 generous servings.

*Blending the spinach, tomatoes together gives you a nice hearty tomato base for the soup.  You can add some additional spinach leaves at the end if you like, letting them get limp but not overcooked.

French Toast Alert System Raised To HIGH!

Rolled Stuffed French Toast Final

The French Toast Alert System has been raised from Elevated to High, as we are expected to get anywhere from 6 to 15 inches of snow tomorrow. If you were lucky enough to get to the store and buy your milk, eggs and bread before the shelves were cleared out, here’s your french toast recipe. Bonus cute sous chef.

Originally posted January 2014

This is a very simple recipe, but I needed a helper, for sure. All you need for this recipe is a good quality bread – I used 12 slices – 2 eggs, 1/4 cup milk, dash of cinnamon, dash of salt, 8 oz of cream cheese, strawberry jam and powdered sugar. You can spread anything you want on the bread, go for your favorites. I think peanut butter and jam would be really good.

Step One: In a bowl, add eggs, milk, cinnamon and salt and beat well.

Step Two: Roll the bread flat, just not too flat, so it’s easier to roll up.

Easy Peasy

Step Three: Spread cream cheese and jam in the center of the bread. Don’t get too close to the edges, because you don’t want it to squish out when you roll up.

Jam and Bread

Step Four: Roll bread up. You’ll want to do all of them before you start dipping and cooking.

Suisse Chef

Step Five: Melt butter in a skillet (adding more as needed as you cook)

Ready to dip

Step Six: Dip bread rolls one at a time quickly into the egg mixture, don’t let them soak. Then add them to the pan.

Rolled French Toast

Step Seven: Cook over medium heat, turning as each side browns, until the whole rolls is golden brown. Remove and immediately dust with powdered sugar. Repeat until all rolls are cooked.  We served 4 with twelve rolls and it was more than enough.

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Friday Night Music Break: .38 Special, Hold On Loosely



 

Friday Recipe Exchange: Black “Forbidden” Rice

Pineapple riceI love rice. It’s a staple in my diet. I especially like brown rice and was very excited when brown jasmine and brown basmati were available at my local store. I make a big batch and refrigerate it for the week. It’s easy to warm it for a simple side. It also makes a quick lunch – heat it up, add some nuts, ponzu sauce, or butter, maybe leftover veggies and yum.

While rice is usually considered a side dish, I love it as a main course. That’s what most of tonight’s recipes are, including the featured recipe, which was inspired by a bag of black rice given to me by a friend. She wasn’t sure what to do with it and thought for sure I would. I didn’t, but had some fun experimenting.

To start off, pictured above is my Pineapple Rice Bowl, the complete dinner menu, recipes and shopping list are here.

Then there is Wash Day Beans and Rice, recipe here.

JeffreyW gives a great review on his Rice Cooker, click here and then uses it to make Fried Rice, recipe here.

What’s on your menu for the weekend? We have great weather right now, but snow is coming. Don’t forget to share your recipes, rice or otherwise, I’m always looking for something new.

Black rice 2a

Tonight’s featured recipe was inspired by a bag of black rice, also know as Emperor or Forbidden Rice, in my pantry. It’s a heritage grain and it has a complex flavor – it’s deep, nutty, savory, earthy. I had never even heard of it, much less tasted it. I cooked up a cup of it and it was love at first bite. But what to pair it with – it easily overwhelmed chicken and pork, and the flavors did not balance with beef. I did use it with some crumbled Spicy Italian sausage and that worked, the balance was right. What I thought it really needed was a citrus or vinegar pairing, some veggies, I wasn’t sure about nuts. Time to experiment.

Limes were on sale this week, so I settled on a citrus vinaigrette and fresh veggies paired with the rice (pictured above) for last night’s dinner and I think it worked out very well.  Walnuts worked well, cashews were overwhelmed by the rice. I served it warm, but it was good cold today.

Black “Forbidden”Rice with Citrus Vinaigrette

  • 1 cup black rice, rinsed
  • 1-3/4 cups water
  • snow peas (or veggie of your choice)
  • tomatoes (grape tomatoes work well)
  • toasted walnuts
  • 1/4 cup fresh limejuice
  • 1 tbsp lemon juice
  • dash of orange juice
  • pinch of lime zest
  • dash of ground ginger
  • 2 tbsp white wine vinegar
  • honey to taste
  • 2 tbsp olive oil

saucepan, serving bowl

In the saucepan, add rice and water. Bring to a boil, cover, reduce heat and let simmer on low until all water is absorbed, about 40 minutes. Fluff with a fork.

Cut snow peas into about four pieces each, half the grape tomatoes, and lightly chop the walnuts. (You’ll notice I had to settle for ripe on the vine tomatoes yesterday – no grapes to be found).

For the vinaigrette, whisk juices, vinegar, ginger and honey together. Drizzle in oil, whisking constantly. Give it a quick taste and add more ginger and honey as desired.

Toss rice and veggie mixture with vinaigrette and serve warm or refrigerate and serve cold.

That’s it for this week. Next week pull out your favorite Super Bowl snack recipes and we’ll focus on those for the recipe exchange. Have a good weekend – TaMara

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Dinner Menu: Pineapple Rice Bowls and Chocolate Torte

Pineapple rice2In an odd series of events, I was thinking about focusing on rice for this week’s recipe exchange and then pineapples were on sale  – less than a dollar a piece – which reminded me of this recipe which I haven’t make in quite a while. So tonight I made it for dinner for friends.

And just in time for National Chocolate Cake Day, the menu includes…CAKE!

Here is the original post from January 2011 (where does the time go?)

Tonight I’m putting together a menu from two different restaurant visits. Last Friday night Bad Horse and I were in Santa Monica looking for somewhere to have a late dinner. I wanted something light at a place that was neither trendy nor pretentious. Harder to find than you might think. We settled on a cute little Thai restaurant on Wilshire, near the beach. They had pineapple rice on the menu and that sounded like it would fit the bill. I was pleasantly surprised by the dish. First, they served it in a pineapple, which made me laugh and second it was hands-down better than the Ming Tsai recipe I posted a few months ago. I vowed to go home and recreate it. That is our main dish tonight. The dessert comes from a little Italian restaurant near my house where LFern and I had lunch, I believe for my birthday this summer. I ordered their always excellent carrot cake and she decided to try their chocolate torte. We both really liked the torte (ours is a friendship based on coffee and chocolate) and I said I’d try and recreate it for her. It’s 5 months later, but I finally got around to it.   Hopefully it will not disappoint her – I really liked it and had fun making it, twice.

On the board tonight:

  1. Pineapple Rice
  2. Snow Peas
  3. Chocolate Hazelnut Torte

Pineapple Rice

  • 2 pineapples (if you’re making bowls, otherwise just one pineapple)
  • 4 cups cooked rice (about 2 cups uncooked) – I chose brown basmati
  • 4 strips of bacon, sliced into small pieces
  • 1 boneless chicken breast, diced
  • 8-10 small shrimp, cleaned
  • 3/4 cup raisins
  • 1/2 to 3/4 cup cashews (I like lots, your mileage may vary)
  • 1/2 cup pineapple juice
  • 1 cup diced pineapple
  • 1/4 cup Ponzu

Wok or skillet

The reason I really like this recipe is how fresh it is. The last pineapple rice was heavy on spices and all the flavors blended together. It was good, but this one, with only pineapple juice and bit of ponzu added, really lets each flavor shine. Their version did not have bacon, but I love bacon and pineapple together, so I added it. You can omit the bacon and fry the chicken in a tablespoon of oil instead. Personally, my shrimp ends up on Bad Horse’s plate, so I consider them an optional ingredient.

Coring the pineapple can be tricky. A friend has a pineapple corer and I wished I had one while I was making this recipe. You don’t need to serve it in pineapple bowls, but if you do, coring out the pineapple can be difficult. I cut off the stem to make a flat bottom, cut the pineapple in half, took out the core, scored the pineapple and scooped it out. By the time I was done, the rice had finished cooking, so it was time consuming.

Next you’ll want to fry the bacon until crisp, add chicken and fry on medium heat until it is cooked through. Add shrimp and let cook for 3-5 minutes, add remaining ingredients (including rice), mixing well over medium heat for 3-5 minutes. You want the pineapple and raisins to be warm, but not necessarily cooked. Serve in pineapple bowls with ponzu or soy sauce. Serves 4

Snow Peas

I served these raw because I liked the crisp contrast to the main course. You can lightly steam them if you desire, or even add them to the rice dish for a true one-dish meal.

Chocolate Hazelnut Torte

  • 12 oz bittersweet chocolate chips
  • 1/4 cup butter
  • 2 tbsp milk or cream
  • 3/4 cup sugar
  • 7 eggs
  • 3 tbsp Frangelino (opt)
  • 1/2 tsp vanilla
  • 1/2 cup hazelnuts, chopped
  • 1-1/2 tsp baking powder

Preheat the oven at 375 degrees. Butter a 10-inch springform baking.

With this recipe, I made it two different times. The first time I separated the eggs, beat the whites until stiff and folded them in last. The second time I just beat the whole eggs until they were frothy. I actually liked the texture better the second way. You can do either. The directions below are for the latter cake.

In a medium saucepan, whisk the chocolate, milk and butter together over low heat until a smooth mixture forms. Set the chocolate mixture aside to cool.

In a blender, beat eggs well. Add sugar, blending until the mixture turns thick and pale yellow. Add the Frangelino and gradually add the cooled chocolate mixture, blending slowly until combined. Add baking powder, vanilla and nuts and mix until just combined.

Bake for 45 minutes, turn oven down to 350 degrees, then cover with foil and bake for an additional 15-20 minutes until a skewer inserted in the center comes out clean. Cool on rack until completely cooled. Serves 12 small portions

Shopping List:

  • 2 pineapples (if you’re making bowls, otherwise just one pineapple)
  • 2 cups white rice
  • 4 strips of bacon
  • 1 boneless chicken breast
  • 8-10 small shrimp, cleaned
  • 3/4 cup raisins
  • 1/2 to 3/4 cup cashews
  • 1/2 cup pineapple juice
  • 1 cup diced pineapple
  • 1/4 cup Ponzu
  • Snow peas
  • 12 oz bittersweet chocolate chips
  • 1/4 cup butter
  • 7 eggs
  • 3 tbsp Frangelino (opt)
  • 1/2 cup hazelnuts, chopped

Also: baking powder, vanilla, sugar, milk or cream,

Full Wolf Moon

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I have some great Colorado photographers on my Facebook feed. Lars Leber is one of my favorites.  Check out the website or the Facebook page for more great shots.



Friday Night Dinner Music: Shut up and Kiss Me

Love Mary Chapin Carpenter:

Friday Recipe Exchange: What’s Cookin’ This Week

Chicken Biscuit Pie_Snapseed1

I thought this week I would again just review what I had cookin’ in my kitchen. And tonight’s feature recipe was inspired by a photo request mid-week. We get requests from time to time to use our photos. No surprise they are almost always JeffreyW’s. I believe there is even a Wikipedia entry that features one of his photos. This week it was a request to use his Enchilada Pie photo, seen below.

First up this week was Chicken and Buttermilk Biscuit Pie, pictured above and recipe here.

Next was Cream of Potato Cheese Soup, (full dinner menu, recipes and shopping list are here).

Bixby has been out of homemade treats since just before Christmas, so I decided it was time to make a batch of Pumpkin-Peanut Butter Cookies, recipe here. I had forgotten how much he liked them – he barely let me finish making them – bugged me the entire time. Speaking of cookies, the next night it was Dark Chocolate Chip Cookies (recipe here). I baked a dozen and then froze the rest as individual cookie dough balls to be baked later.

Speaking of Bixby, here is an update for the pet lovers, with bonus video.

DSC_5102 [1600x1200]

You can see why there was a request to use Jeffreyw’s photo above. Here is his recipe for Enchilada Montadas. For tonight’s featured recipes, a variation on enchiladas and black beans that is quick and easy to put together:

Enchilada Pie

  • 1 pound ground beef
  • ½ large onion, chopped
  • salt & pepper to taste
  • ¼ teaspoon oregano
  • ¼ teaspoon cumin
  • 20 oz. enchilada sauce
  • 8 oz. tomato sauce
  • 10 corn tortillas
  • 8 oz cheddar cheese, grated

skillet & 8×8 glass baking dish, lightly oiled

Add beef and onion to skillet and cook until beef is browned and onions are translucent. Add spices and sauces; let simmer while you prep tortillas. Tear tortillas into strips and use some to cover the bottom of a well-oiled casserole dish. Layer a portion of the beef mixture and cheese on top, then repeat (tortillas, beef, cheese) to fill up casserole; finish with layer of cheese. Bake 30 minutes at 350°

Black Bean Confetti

  • 14 oz can black beans
  • ½ green pepper, chopped
  • ½ red pepper, chopped
  • 1 tomato, diced
  • 1 stalk celery, diced
  • ¼ cup chopped fresh cilantro
  • ½ to 1 tsp cayenne pepper
  • salt & pepper to taste
  • Dash of limejuice

saucepans & large serving bowl or platter

In saucepan, add ingredients (except limejuice) and heat on medium. Toss with limejuice and serve.

That’s it for this week. There seems to be a pretty big game this weekend – I was asked who I was cheering for, since I have family and friends in New England and of course live in Colorado – my response: unless it’s the Red Sox, I am Switzerland. So good to everyone. And to those in the path of the big storm, stay safe and warm. – TaMara

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Bixby Diaries: Snow Dog

Bixby Snow dog

Just a quick Bixby update. This dog loves snow and we must find the deepest and freshest snow on our walks. And he spends a considerable amount of time laying around in it. He’s had a good winter for it, as our Christmas snow has uncharacteristically stuck around.

Somehow, despite my best efforts, he’s turning into a beautifully behaved dog. I’ve taken the door off his crate and he does great when I’m at work, usually lounging on the couch until I get back. He’s an excellent walking partner and affable office companion. Even Jake is warming up to him.

We had an awesome play date last week with a friend’s foster dog. And Bixby did something completely unexpected. Denali, the foster dog, is just a smidge of a pup, underweight, medium sized, and completely unfazed by Bixby’s size or enthusiasm. They romped around and around, then Denali jumped up on Bixby, trying to take him down. And bless that big dog’s heart, he paused for a moment and then flopped down, legs up in the air, as if to say “you got me, you got me!” Then he’d get up and they’d do it all over again. My heart just melted.

Anyone who has played with this dog at all knows he never acquiesces, he loves a good game and plays with all his heart. But I believe he was crushing on her and knew she needed a “win” in her rough life. And he happily gave in to her.

I adore this dog.

The video below is just a bit of him playing. The sunny day and the snow totally bled out my camera, so it’s not the best quality.

It’s a bit long, but it’s mostly for my archives. Though you do get to hear the Beast barking and watch him run full out.

Until next time….

Paw print

 

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