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Friday Recipe Exchange: Tortillas

 

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The day got away from me and I almost forgot to put this together.  So it’s kind of quick and to the point. For the dog lovers, Bixby’s latest diary is here.

Okay, enough of the chit-chat, bring on the recipes.

How about Fish Tacos? Recipe and full menu here.

Kid-friendly Tortilla Pizzas, recipe here.

JefferyW makes all the good stuff you see pictured above here.

And this week’s Dinner Menu – Carne en su Jugo –  recipes and shopping list are here

Now, what’s on your menu for the weekend? Cookin’ something good, share your recipes in the comments.

It’s hot as the blazes here and expected to stay that way through the weekend, so soups are on hold and salads have moved to the front of the boards. Tonight’s featured recipe is a nice fresh Tortilla bowl that you can really fill with whatever makes you happy.

Tortilla bowls

One of my favorite things to do is have salad in tortilla shell salad bowls. I have 4 heat-resistant (Pyrex) bowls – 1.5 to 2.5 qt bowls work best – that I use to make my tortilla bowls.  I lightly oil tortillas, place one in each bowl, so it takes on a bowl shape. I bake them at 425° until bowls are toasted golden, 7 to 12 minutes.

Alternately, there are tortilla bowl forms you can buy if you’re inclined and at the store recently I also saw pre-cooked tortilla bowls – though I would check the fat content on those, it could be very high, since they may be deep-fried. Also, you can make foil bowls, lightly oiled and use those as your forms, that works pretty well. You don’t need the foil to come up to the top of the tortilla shell, about half-way up will allow the tortilla to keep its shape while it bakes.

Whatever way you choose, this is a nice salad to fill them with:

Southwestern Taco Salad

  • 4 tortilla bowls
  • 1 tbsp olive oil
  • 6 green onions, chopped
  • 1 lb chicken breasts, cubed or 1 lb lean ground beef
  • 1 pkg. fajita seasoning mix (recipe here)
  • ½ cup water
  • ½ head iceberg lettuce, shredded
  • ½ head red leaf lettuce, shredded
  • 1 tomato, diced
  • 2 oz sliced black olives
  • 6 oz canned corn, drained
  • 14 oz black beans, drained
  • 8 oz salsa
  • 8 oz ranch dressing
  • 4 oz shredded Mexican 4-blend cheese

skillet

Heat oil in skillet and sauté onions, add chicken and brown for 5 minutes, stirring constantly. Add fajita seasoning and water. Stir and let simmer on medium-low heat.

Layer ¼ ea: lettuce, tomato, olives, beans & chicken in tortilla bowls. Mix salsa & ranch dressing together, add some to salad & garnish with cheese. Serve.

 

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Dinner Menu: Carne en su Jugo

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I had big plans for cooking this week, which all went to hell by the end of today. So perfect time for a Men Who Cook/Guest Recipe.

Tonight we have a guest menu from my friend Alton Gunn, who has provided us with several good recipes.  It’s delicious, I’ve been lucky enough to have it several times (good are the friends who feed you).

On the board tonight:

  1. Carne en su Jugo
  2. Pico de Gallo
  3. Tortillas
  4. Margarita Melon Salad

Carne en su Jugo

  • ½ lb bacon, cut in 1-inch pieces
  • 1 lb sirloin steak, sliced thin and then cut in 1-inc pieces
  • 1 can (28oz) tomatillos
  • ½ cup cilantro, chopped
  • 2 cloves garlic, chopped
  • salt
  • 2 can pinto beans
  • sour cream for garnish
  • shredded cheese
  • chopped onions for garnish
  • fresh lime juice for garnish
  1. Brown the bacon in a large dutch oven. Add the beef and cook until brown (leave the bacon grease in the pot).
  2. Blend the tomatillos in your food processor and strain well to remove the seeds. Add about a cup of the tomatillo liquid back into the food processor and blend with the cilantro, and garlic.
  3. Add the tomatillo/cilantro/garlic sauce and the rest of the strained tomatillo liquid to the beef and bacon. Add salt to taste.
  4. Stir in pinto beans and bring to a boil. Reduce heat and simmer until beef is tender, about 1 hour.
  5. Ladle into bowls  and garnish with pico de gallo (recipe below),  fresh lime, sour cream.
  6. Serve corn or flour tortillas on the side.

Al’s Notes: I’ve made this with beef and pork. The basic sauce is good for stewing pretty much any meat. Will try chicken next.  Works well in the crockpot

Pico de Gallo

  • chopped onion
  • chopped tomato
  • chopped cilantro
  • splash of lime

Mix together 20 to 30 minutes or more before meal.

Margarita Melon Salad

  • 2 limes, juiced
  • 2 shots tequila
  • 2 tablespoons orange liqueur (I used Triple Sec)
  • 3 teaspoons sugar
  • ½ cantaloupe, seeded and cubed
  • ¼ honeydew melon, seeded and cubed
  • ¼ small watermelon, cubed

Many markets sell halved melons and wedges of watermelon, making it easy to prepare this salad closer to desired amounts.

Combine lime juice, tequila, liqueur, and sugar in a bowl. Add melons and toss to coat with tequila and lime. Serve in shallow bowls.

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Originally posted July 2010

Friday Recipe Exchange: Apples, Bourbon and Caramel

Caramel Apple Crisp

We have a city apple orchard. I’ve cycled by it for years, didn’t give it much thought except to wonder what the city did with them every year. This year I found out. Seems the weather has created a bumper crop so the city put out a reminder that these apples were there for everyone, they were pesticide free and please, please, please come pick some because there were so many they were breaking branches.

Photo from City of Longmont

Photo from City of Longmont

We headed over and picked a few last weekend and I decided that apples would make the perfect topic for tonight’s recipe exchange. I’ve got some old favorites and some old favorites with a new twist, including tonight’s featured recipe, Caramel Apple Crisp, pictured at top.

Let’s start with one that is perfect around this time of year when mini chocolates abound, Baked Snicker Apples, recipe here.

mouth-watering is the only way to describe, Mrs. J’s Famous Apple Pie, click here.

I have bourbon, I have apples, seems I need to make some Bourbon Baked Apples, recipe here.

Totally not apple related, the weekly menu this week was Spaghetti and Meat Sauce, recipes and shopping list here.

What’s on your menu? Now that the weekend means autumn is official, what are some of your favorite fall recipes?

For tonight’s featured recipe, I wondered what would happen if I added caramels to my favorite apple crisp. It was amazing. Great flavor without being too sweet. I reduced the sugars to adjust for the caramels. I’ll do this one again:

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Cast Iron Caramel Apple Crisp

  • 2 lbs apples – mix of sweet and tart (about 3 apples)
  • 2 tbsp butter
  • 1 tbsp granulated sugar
  • dash of salt, cinnamon, nutmeg and ginger to taste
  • 10 caramels, unwrapped
  • 2 tbsps of cream

Topping:

  • 1/3 cup brown sugar
  • 1/2 cup butter, melted
  • 1 cup rolled oats (not instant)
  • 1 cup flour

10 inch cast iron skillet and small mixing bowl

Core and cut apples into small pieces (about 1/2 inch). Peeling is optional, but with this method the peels cook nice and soft, so it isn’t necessary.

Melt butter in skillet, add apples and sugar, stir until apples are well coated. Cover and cook on medium heat until apple mixture is soft and caramelized, stirring occasionally. About 20-30 minutes.

While the apples are cooking, melt the caramels and cream over medium heat, stirring until smooth. If you spray the pan with cooking oil before melting caramels, cleanup is easier. Pour over apples just before adding crumble mixture.

Caramel apples

In mixing bowl, stir together butter, sugar, flour and oats, mix until crumbly. Crumble over the apple mixture. Bake for 10-15 minutes in a 400 degree oven, just until top is crispy golden brown. Let cool 10 minutes and serve warm.

What makes this so good is that because the apples are cooked on the stovetop, you can use a much higher heat in the oven and get a good, crisp top without drying the whole mixture out or under cooking the apples. Really, this is one of the best apple crisps I’ve made.

Alternately, if you don’t have an oven-proof skillet, you can transfer the cooked apple mixture to a glass baking dish, add topping and bake that way.

No Bixby Diary this week, I’ll make up for it next week. Until then….TaMara

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Bourbon Baked Apple Crisp

Final Baked Bourbon Apple

Wandering around the web today, someone posted a recipe for Bourbon Baked Apples. Hmmm, I have bourbon. I have apples. Guess I need to bake some Bourbon Apples, stuffed with oatmeal crumble.

Bourbon Baked Apple Crisp

  • 4 large favorite apple
  • 1/2  cup oats
  • 1/2  cup packed brown sugar
  • 1/4 cup flour
  • 1/2 teaspoon cinnamon
  • dash of salt
  • 1/4 cup softened  butter
  • 1/2 tsp vanilla extract
  • 1 cup apple cider
  • 1/4 to 1/2 cup bourbon (depending on taste – you can substitute more cider if you prefer)
  • vanilla ice cream

In a bowl, combine oats, brown sugar, flour, salt and cinnamon. Add softened butter and vanilla, and mix thoroughly. You want it to be crumbly.

apples stuffed2

Cut the top off the apple, enough to use as a lid. Scoop out core and seeds, being careful not to pierce the bottom of the apple. Sprinkle with additional cinnamon if desired  and then stuff with the oats mixture, packing it in and covering out to the edges of the apple. Place the top of the apple back on and press down.

Place apples in a large baking dish. Pour apple cider and bourbon in the bottom of the pan. Place in a 400 degree oven and bake for 30 to 45 minutes, until skin is soft and wrinkled and flesh is soft. During the baking period, baste every 10 minutes with the cider/bourbon mix.

Serve immediately with ice cream.

 

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Friday Recipe Exchange: Chicken Buttermilk Biscuit Pie

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They were predicting snow today, it did not show up, but it’s unseasonably cold. SNOW. I am not ready. But it does put me in the mood for cool weather recipes. Soups and tonight’s featured recipe, easy Chicken and Buttermilk Biscuit Pot Pie. 

Life has been hectic, I’ve been busy with house hunting, work and of course the puppy, so I’ve kept meals simple. I haven’t linked to it in a while, but I have a bunch of tips for keeping meals quick, easy and full of flavor right here, which may come in handy now that school and activities are back in full swing.

For the dog lovers, Bixby updates are here and here. He’s now 33 34 lbs and so smart, he’s been a breeze to train.

On to the recipes. Soup is what I miss most in summer, so as soon as the temperatures dip, I break out the soup recipes. Here are three for you:

Cream of Chicken Soup (recipe here).

Spicy Black Bean Soup (recipe and full dinner menu here)

Chicken Tortilla Soup (recipe here)

What’s the weather like in corner of the planet? What’s on your plate for the weekend? Hit the comments and share some of your favorite fall recipes.

For tonight’s featured recipe, I brought together some of my favorite comfort foods into one dish. If you don’t have an oven-safe skillet, you can transfer the chicken mixture to a baking dish and top with biscuits.

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Chicken and Buttermilk Biscuit Pot Pie

  • 2 boneless chicken breasts, cut into 1 inch pieces
  • 2 boneless chicken thighs, cut into 1 inch pieces
  • Salt & pepper
  • 1 tablespoon olive oil
  • 1 tablespoons butter
  • 1/2 small onion, diced
  • 2 stalks celery, diced
  • 2 cups sliced carrots (frozen ok)
  • 2 tsp crushed garlic
  • ¼ cup all-purpose flour
  • 2 cups chicken stock or canned low-sodium chicken broth
  • 2 large Yukon Gold Potatoes, scrubbed and diced
  • 1 1/2 tsp poultry seasoning
  • 1/2 cup peas (frozen ok)

Set a 10-inch cast-iron skillet over medium-high heat

In a large bowl, combine the chicken with salt, pepper and olive oil. Sear chicken in pan, stirring occasionally, until the chicken begins to brown, 3 to 4 minutes. Remove the chicken and set aside in a separate bowl. Add butter to the pan and, when melted, add the onion, carrot, celery, and garlic, stirring occasionally, until lightly caramelized, 4 to 5 minutes. Add the flour and cook, stirring for 1 minute. Add the stock, browned chicken, potatoes, and spices.

Bring the liquid to a boil, reduce heat so that the sauce just simmers, and cook, stirring occasionally, until the chicken and potatoes are tender…about 25-35 minutes.

While it simmers, prepare Buttermilk Biscuits, below.

Just before adding biscuits, fold peas into chicken mixture and then remove the pan from the heat.

Preheat oven to 450 degrees.

Place the biscuits on top of the chicken and gravy, with 6 biscuits around the edge of the pan and the remaining 4 biscuits in the center (if you have a left over biscuit or two, bake on a separate baking sheet). Be sure the biscuits do not touch, so they cook thoroughly. Brush the tops of the biscuits with the melted butter and bake until the biscuits are golden brown and flaky…14 to 15 minutes. Allow the pot pie to cool briefly before serving. Makes 4-6 servings.

Buttermilk Biscuits:

  • 2 cups flour
  • 3 tsp baking powder
  • ¼ tsp baking soda
  • 1/3 cup shortening
  • ¾ cup milk
  • 4 tbsp powdered buttermilk
  • 2 tbsp melted butter to brush on formed biscuits

Mix dry ingredients, make a center hole in the dry ingredients and add in shortening and milk.  Blend together, then knead 10-12 strokes on a floured surface, roll out to ½” thick, cut into 8-10 biscuits.

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

 

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copyright 2014 What’s 4 Dinner Solutions Cookbook: Spring

 

 

Full Dinner Menu: Black Bean Soup

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Mouthwatering Photo by JeffreyW

Believe it or not, they are forecasting snow by the end of the week. From 90 to snow in 4 days. Fall in Colorado. If it does snow it will be quick and brief I’m sure, then back to warm days and fall leaves. But cool weather means soup to me, so that is what I chose for this week’s menu.

This is a recipe from a restaurant in Ouray, CO that was in an old bank. They gave it to me 20 years ago on my honeymoon and I make it all the time. This was my first experience at having to change a recipe meant for 60 into one for 6-8. It’s spicy, so ease up on the cumin and chili powder if needed, you can always add more during the last 30 minutes if needed.

On the board tonight:

  1. Spicy Black Bean Soup
  2. French Bread
  3. Red Grape Salad
  4. Apple wedges & Cheese

Black Bean Soup

  • 4-14 oz cans black beans
  • 2 tsp to 1 tbsp salt
  • 1 ½ tsp crushed garlic
  • 1 bay leaf
  • 2 tsp to 1 tbsp pepper
  • 1 tbsp thyme
  • 1 tbsp chili powder
  • 3 cubes beef bouillon
  • 1 tsp to 2 tsp cumin
  • 3 carrots, shredded
  • ½ onion, minced
  • 2 stalks celery, diced
  • 1 green pepper, minced
  • ½ cup dry red wine (opt)
  • 1 lb chopped smoked sausage
  • 12 cups water

Slow-cooker

Add all ingredients to slow-cooker and cook according to directions (usually 8-10 hours on low). Just before serving, take a potato masher or hand blender and blend/mash slightly to thicken

Red Grape Salad

  • ½ head red leaf lettuce, torn
  • 3 cups seedless red grapes, halved
  • 1 pear, peeled, cored and cubed
  • 4 oz shredded carrots
  • Poppy Seed dressing

Serving bowl

Toss ingredients together, chill and serve

Shopping List:

  • 4-14 oz cans black beans
  • 4 -6 carrots or equivalent shredded carrots
  • ½ onion
  • 2 stalks celery
  • 1 green pepper
  • 4 oz dry red wine (opt)
  • 1 lb smoked sausage
  • ½ head red leaf lettuce
  • 3 cups seedless red grapes
  • 1 pear
  • Poppy Seed dressing
  • French Bread
  • Apple wedges & Cheese

Also: salt, garlic, bay leaf, thyme, chili powder, beef bouillon, cumin, pepper

Originally posted December 2009

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Stuffed Green Peppers

 

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Stuffing for peppers – Photo by JeffreyW

A friend asked me for my recipe for Stuffed Green Peppers. I have a couple of recipes (here and here) and JeffreyW has done several (here and here), but I didn’t have just a simple, traditional recipe on the blog. So here it is. 

Stuffed Red Bell Peppers

  • 6 large bell peppers
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    Photo by JeffreyW

  • 1 1/2 lb lean ground beef (or half beef, half spicy sausage)
  • 1/2 yellow onion, chopped
  • 2 – 14 oz cans of diced tomatoes
  • 1 1/2 cup rice, uncooked
  • 1 1/2 tsp dried oregano, crushed
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup water (or tomato sauce)
  • 1/2 cup shredded cheese (cheddar, mozzarella or parmesan, your choice)

Bring 2 quarts of water to a boil.

Cut off the top from the peppers (about the top 1/4 inch),  remove seeds and membranes.  

Add peppers to boiling water, remove from heat and let soak 5 minutes.  

Remove stem and then chop pepper tops.  

Brown beef with chopped peppers and onions in skillet.  

Remove whole peppers from water and turn upside down on a paper towel to dry.  

Add tomatoes, spices, rice and water to hamburger mixture, bring to a boil, reduce heat and cover until rice is tender (about 15 minutes)  Stir in 1/4 cup cheese and fill whole peppers.

Place in a lightly oiled 8×8 baking dish and top with remaining cheese.  Bake for 15 minutes at 375 degrees until cheese if bubbly and golden.

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Tis The Season For Soups

Chicken Tortilla Soup

There was enough of a chill in the air this weekend for me to make a batch of  Easy Chicken Tortilla Soup. Yum.

 

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Dinner Menu: Stuffed Burgers and Cajun Sweet Potato Fries

Stuffed Burger Uncut Snap

Thought it was time for some end-of-summer burgers. I make these all the time because they really are easy and a great way to have a cheese burger without losing half the cheese to the grill. And the sweet potato cajun fries are the perfect sweet, spicy combo.  Grill some plums or peaches and dinner is done. Enjoy.

On the board tonight:

  1. Jalapeno-Cheddar Stuffed Burgers
  2. Kaiser Rolls
  3. Cajun Sweet Potato Fries
  4. Raw Vegetable Tray
  5. Plums

Jalapeno-Cheddar Stuffed Burgers

Stuffed Burger Final

Ingredients for each burger:

  • 4 oz ground beef
  • salt, pepper
  • 1/4 to 1/2 tsp crushed garlic (opt)
  • 1 oz sharp cheddar, sliced thin
  • 2 or more slices of pickled jalapenos

Mix salt, pepper and garlic into the ground beef. Form two, 2-oz patties. Place jalapenos on one burger, cheese on the other.

Prep2

Place the two sides together and seal the edges completely. Gently flatten the burger, but be careful because you don’t want the cheese busting out of the center.

Prep1a

The key to grilling or frying these is low and slow. Medium heat seals them and allows the cheese to melt without drying the burger out. I flipped at the 5 minute mark, but depending on the heat, 3-4 minutes may be enough to flip. They’re thin, so the beef cooks quickly, but you want to make sure the cheese melts. I would say minimum 4 minutes per side.

If cheese starts to leak out, flip and flip again as needed. DON’T press down on these burgers while you grill, you’ll have a cheesy mess.

Now the warning. Did I say WARNING? Yes I did. You’ll need to rest these burgers to let the cheese cool a bit. Otherwise you could be biting into a scalding cheese center. You’ve been WARNED.

That’s the basics, now let your imagination run wild. Maybe I should have titled this, How To Stuff A Wild Burger.

Cajun Sweet Potato Fries

  • 3 large sweet potatoes, scrubbed and peeled
  • 1 to 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp sugar
  • 1 tsp Cajun seasoning
  • ¼ tsp cumin (opt)

large bowl or baking dish and baking sheet

Cut potatoes into quarters lengthwise, then cut each quarter into 2 or 3 lengthwise slices. In bowl, toss with remaining ingredients and place in a single layer on baking sheet. Bake at 450° for 15 minutes, turn and bake an additional 10 to 15 minutes, until golden brown outside and tender inside.

Plums

If you grilled the burgers you can also grill the plums. Slice in half, remove the pits and grill over low heat

Shopping List:

  • 1 lb lean ground beef
  • 4 oz shredded cheddar or jalapeno jack
  • sliced jalapenos (I use pickled)
  • 4 green onions
  • 1 tomato
  • 3 large sweet potatoes
  • 4 large Kaiser rolls
  • Favorite raw vegetables
  • Vegetable dip
  • 4 to 8 plums

Also: cumin, Cajun spice, sugar, salt, pepper, olive oil, crushed garlic

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Friday Recipe Exchange: What To Do With All Those Tomatoes

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It seems everyone but at my house has a garden full of tomatoes. That’s okay, I know where all the good farm stands are located. What to do with all those tomatoes then becomes the question. Tonight’s recipe exchange will give you a few ideas.

First, let’s get this out of the way, Bixby’s weekly update is hereBixby 8 19 14

Now for the recipes:

JeffreyW takes some of his harvest and Oven Dries Tomatoes, here and here.

You can then use those dried tomatoes in place of sun-dried tomatoes in this Roasted Green Beans, with Tomatoes and Feta, here.

I love soups and while the weather is still hot, Cold Cucumber and Tomato Soup is a perfect way to use some of the garden’s bounty, recipe here.

Tired of tomatoes? This week’s dinner menu of Seared Ginger Tuna with Mint-Papaya-Pineapple Salsa has not a hint of tomato.

What’s on your menu this weekend? Anything good cookin’ in your kitchen?

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For tonight’s featured recipe, I’ve adapted JefferyW’s recipe for his sauteed cherry tomatoes and pasta, pictured above.

Pasta Tossed with Fresh Tomatoes and Basil

  • 10 oz  favorite pasta, cook according to pkg directions, drain (don’t dry) and reserve water
  • 16 oz (or more) cherry tomatoes, halved
  • 2 tbsp olive oil
  • 1 sweet onion, chopped
  • 2 cloves garlic, minced
  • 1 cup fresh basil, packed,  reserve a few leaves for garnish
  • 2 tbsp tomato paste
  • Fresh grated Parmesan or Asiago cheese

Skillet

Heat oil in skillet, sauté onions until translucent, add minced garlic, cook for about another minute and then add tomatoes and cook for about 10 minutes, add tomato paste and basil. Stir and let simmer additional 5 minutes, ladle in some pasta water if needed for the desired consistency. Toss with pasta and top with cheese before serving.

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