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Mmm… posole

DSC_7332 (1600x1060)I cleaned all the chicken bones out of the freezer, the wing tips from all the wing dinners, and a few pork bones and roasted them all for a nice stock.  I used that to braise a pork shoulder for the posole.  The recipe doesn’t need much more than that.  I tossed several dried chilies into the broth to soften and pureed those with garlic and lime juice, adding the chili paste back to the broth.  There’s a diced onion in there and oregano with a few bay leaves.DSC_7333 (1600x1060)I love to fry flour tortillas in a little oil, flip them once when they start to brown and them remove them to a plate atop a paper towel to drain.  Give them a sprinkle of kosher salt when they are still hot.  I like to grab a piece and roll a bit of pork into it with some of the cabbage and radish garnish to make a mini taco bite.  Dip it into the broth or give it a squirt of hot sauce.  Yummy!IMG_3423 (1600x1200)This is Ginger’s momma.  She’s still at the shelter but Mrs J says there have been several inquiries.

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Soup Pr0n – Posole

DSC_7039 (1600x1060)I found a frozen block of posole in the nether reaches of the big freezer and decided today was a good day for it.  That’s Monterey jack in the bowl with a few nacho chips. On the platter is an array of traditional garnishes.  Colorful!  Delicious, too.DSC_7036 (1600x1060)

Red Ripe Jalapeno Jelly

DSC_4234 (1600x1060)I debated what to do with the jalapenos growing in the container garden out front on the patio.  I have tons of these pickled or frozen and the jelly option finally won me over.  Most of the recipes feature green jalapenos but I think the red ones are better looking.  I needed to use them before they softened.  I caught these at the firm and juicy stage.DSC_4235 (1600x1060)I followed this recipe closely, using cane sugar and the “no sugar” pectin hoping to get a nice firm jelly.  Too soon yet to say how it will look tomorrow.  DSC_6950 (1600x1060)The little bit I had leftover is still a bit runny, albeit still warm.  It can take overnight before jellies set properly so I have hopes that these will firm up.  It has a great flavor but more of a bite than Mrs J will abide so I will eat some of these myself and give a few away.DSC_4237 (1600x1060)I ended up with six half pint jars rather than the five the recipe mentions as the expected yield.  That may impact the pectin ratio enough to deny me my hoped for jell-o jiggle.

Full Dinner Menu: Hearty Tomato Soup and Awesome Grilled Cheese

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Awesome Photo by JeffreyW

It’s been a busy week. Today I spent six hours helping clean out and organize one of my client’s offices that had two feet of water in it three days ago. Not much of the paperwork was salvageable, but they got the computers and other equipment up and out in time. The office will need to sanitized and repainted before anything can go back. It will get better with time…for everyone. The one thing that does not surprise me is how everyone has pitched in to help, even complete strangers. There are so many stories of good deeds. The sun comes out and we’re all reminded of the beauty that is Colorado, both the view and the people.

When the rain continued on last week and the floods hit, I suddenly needed to cook. Normalcy and comfort. I made a couple of batches of soup. Easy Chicken Tortilla and this tomato soup. I knew I wanted to post this as the full dinner menu this week, but it took me a while to get to it. I apologize for the delay.

This not your mom’s canned soup or grilled cheese.  These are tasty, hearty and easy to whip up.  And the flax cookies are addictive (I can say this because it’s a friend’s recipe).  On the board tonight:

  1. Hearty Tomato Soup
  2. Totally Awesome Grilled Cheese Sandwiches
  3. Flax Cookies

Hearty Tomato Soup

  • 28 oz canned tomatoes*
  • 1 tsp crushed garlic
  • 8 oz carrots
  • 2 stalks celery
  • 3 green onions, including greens
  • 1 tsp basil
  • ¼ tsp oregano
  • salt & pepper to taste
  • 2 cups milk
  • 2 tbsp whole wheat flour

2 quart saucepan

In a blender, mix tomatoes, garlic, carrots, celery & onions. Blend until liquid. In saucepan, combine tomato mixture with spices, heat over medium heat, stirring constantly. Let bubble (don’t let boil or use high heat, it will scorch) for 5 minutes. Add flour to cold milk, blend until smooth, add to soup. Let bubble again, reduce to low heat and let simmer for 15 minutes. Stir occasionally.

* This is the time to use up any left over garden tomatoes, instead of canned. Blend until you have 4 cups of crushed tomatoes.

Totally Awesome Grilled Cheese

For each sandwich:

  • 2 slices whole wheat bread (or favorite firm bread)
  • Enough favorite cheese (Velveeta, cheddar cheese, Monterey Jack, etc.  to cover bread (about 3 slices)
  • Sliced Jalapeños (if you want some heat)
  • 1 large slice of tomato w/dash of salt
  • 1-2 tsp Mayonnaise or Miracle Whip
  • Butter
  • Spray Oil

Spread salad dressing on both slices of bread and add ½ of the cheese to one slice of bread, place tomato & jalapenos on the cheese and top with remaining cheese and the other slice of bread, this keeps bread from getting soggy from the tomato. Lightly butter outside of both sides of the sandwich and grill in skillet sprayed with cooking spray or lightly oiled on medium heat until cheese is melted and bread is toasted. While it is grilling, press down hard with a spatula, “squishing” the sandwich. We don’t know why, but this makes them taste better.  :-)

Flax Cookies

  • 1 cup butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup oatmeal
  • 1 tsp soda
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup ground flax
  • 2 cups flour
  • 1 cup chopped almonds

Bowl & cookie sheet

Preheat oven to 350 degrees

Cream butter and sugar, add egg, vanilla and beat well. Combine dry ingredients together and then fold into egg mixture until well blended. Mix in almonds and drop by the spoonful onto the cookie sheet. Bake for 10-12 minutes until golden, don’t let them brown.

Shopping List:

  • 28 oz canned tomatoes or fresh tomatoes (4-6 large)
  • 1 tsp crushed garlic
  • 8 oz carrots
  • 2 stalks celery
  • 3 green onions
  • 8 slices whole wheat bread (or favorite firm bread)
  • 8 – 10 oz favorite cheese (Velveeta, cheddar, Monterey Jack, etc)
  • 1- 2 Jalapenos or 2 oz pickled Jalapenos
  • 1 large tomato for slicing
  • Mayonnaise or Miracle Whip
  • 2 sticks + butter
  • 2 eggs
  • 1 cup brown sugar
  • 1/2 cup ground flax

Also: crushed garlic, basil, oregano, pepper, whole wheat flour, unbleached flour, salt, baking powder, baking soda, vanilla, oil spray

Originally posted October 2009


Breakfast Pr0n – Chorizo and Eggs

DSC_6534 [1600x1200]On a bed of fried tortilla wedges with a sprig of cilantro, fresh jalapenos slices and Monterey jack for garnishes, and a liberal dose of Cholula hot sauce.  Alas, I plated the eggs under the chorizo, displaying poor planning for the picture.  I will give you another!DSC_6535 [1600x1200]

Friday Recipe Exchange: Stuffed Burgers

Stuffed Burger Uncut Snap

Stuffed burgers, yum. It’s grilling season. And as much as I love a good grilled burger, I’m always looking for a way to elevate them to something beyond ordinary.  I’ll probably have several posts over the summer with different ways to dress up ordinary ground beef for the grill. Today though, I’m going to start with my new favorite, stuffed burgers with sharp cheddar and jalapenos.

Before I get to that, let’s start with my basic burger recipe, one I’ve been making since I was a kid, that makes sure even the leanest ground beef comes out moist and flavorful. That recipe is here.

Next, JeffreyW has been playing with perfecting sliders here, here and here. If you can get through those photos without your mouth watering, you’re stronger than I am.

Your turn. What’s your favorite way to prepare your burgers? Are you a turkey or veggie burger person? If so, what’s your favorite way to fix them? What is your “must have” on a burger? Ketchup? Mustard? A thick tomato slice? My must have is ketchup. Lots of it.

For tonight’s feature recipe, I’m going to take you step by step through a single burger prep. It should be easy to multiply the ingredients for as many as you’ll want to make. I’m using sharp cheddar and pickled jalapenos, but you can use blue cheese, mild cheddar, jack, swiss, or any favorite cheese. An ounce of cheese per quarter pound of ground beef is about the right ratio to keep everything from falling apart and still have a nice melted center. Add grilled onions, mushrooms or peppers to change things up. The ideas are endless.

Jalapeno-Cheddar Stuffed Hamburgers:

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.


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.


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.

Until next week…..


Burritos, maybe?

DSC_6239 [1600x1200]I’ve been making these things a lot lately, not really sure what to call them.  Or, I should say, what someone who knows what they are calls them.  Burritos may be the closest even though the ends aren’t folded shut.  I could live with tacos, but tacos usually aren’t rolled closed and grilled in a skillet.  Anyway, these are filled with more of the brisket, and green bell peppers, jalapenos, onions, cabbage, cheddar cheese, and a smear of ancho sauce.

Sammich Pr0n – Hot Dogs

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Roll Your Own Taco

DSC_6224 [1600x1200]I was puttering about in the kitchen and found a packet of corn tortillas in the fridge.  I fried them in some oil in a skillet, thinking not much farther ahead than making nacho chips, maybe.  After sprinkling on some cheese I remembered a little brisket and smoked pork that was leftover so I added a dab to each and set them under a broiler, on a baking tray, while I rummaged for some toppings.DSC_6225 [1600x1200]Didn’t find a whole lot.  I chopped a tomato and some onion and a jalapeno and added a daub of ancho sauce and went with that.  They were pretty good despite, or because of, the sparse trimmings.  I’ve always been a pile it all on kind of fellow but there is another school.  My pizzas are always thick with cheeses and toppings but there are those who believe less is more.

Breakfast Pr0n – Brisket and Eggs on Toast

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