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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 Recipe Exchange: What’s Cookin’ This Week

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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.

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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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Friday Recipe Exchange: Quick and Easy

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This is the time of year when I wander around the store looking for anything fresh. I am big on farm stands, shopping the outside aisles of the store (away from all the processed stuff) and cooking from scratch. This is the difficult time for creative cooking in my kitchen. I fight the urge that long cold nights provoke: heavy, carb-laden meals. But there is no getting around it, there is more pasta, more bread, more potatoes, more cookies (!!) and less fresh, raw veggies as the winter days wear on.

But I do have my go-to vegetable broth that is the base to almost all my soups. It is rich, creamy and satisfies that need for hearty comfort foods without all the guilt. Because I have a Vita-Mix, I just throw in celery, carrots, corn, green beans, spinach, tomatoes, green or red pepper, onion, dash of lemon juice , and water, blending until smooth. Spices vary depending on what type of soup I’m making, but a dash of lemon juice really brings out the flavors. It’s great on its own, or as a base for hearty vegetable soup, chicken tortilla soup, tomato-spinach soup and more.

Lately, besides soups, I’ve been making a lot of one-pot meals. I throw a few items into the pressure cooker and 20 minutes later, open it up and there’s a nice dinner. Not gourmet, but flavorful and good for a quick supper. Tonight’s feature recipe is one of those that can be cooked in a pressure cooker or saucepan. Put it together, cover and a bit later, dinner.

Let’s start with some other quick and easy recipes:

In the photo above, JeffreyW takes leftovers and makes a whole new awesome dinner. That’s why I always try to make extra sauce and freeze leftovers for quick meals.

Vegetable Pasta Toss (recipe here) is a friend of mine’s go-to meal on busy school nights. She varies the vegetables and spices to change it up.

Crispy Potato Chicken (recipe, full dinner menu and shopping list here) is easier than it sounds and a great way to shake up that typical chicken and potato dinner. Also you can easily substitute fish or pork chops for the chicken.

If you are like me and received pears for Christmas, here are two fresh and easy recipes with pears as the centerpiece:

Asian Pear, Cabbage and Grape Salad (click here)

Walnut Pear Salad (click here – there is also a dinner menu, Beef and Pepper Sub recipe and shopping list at that link)

I messed up the settings on my camera over the holidays (fixed now), so I’m a little short on photos this week. But here is a cell phone shot of my walk yesterday with the Bixster:

Bixby by the river 1 7 16

Tonight’s feature recipe is truly one-pot. I’ve made it in the pressure cooker successfully, but unless you’re confident with your pressure cooker, I’d stick with the saucepan. Unless you have an electric pressure cooker, like JeffreyW’s new one. I’ve paired it with an easy vegetable side.

Spicy Chicken & Rice

  • 1 tbsp vegetable oil
  • 4 boneless chicken thighs (breast if you prefer)
  • 1 green pepper (substitute yellow or orange if you prefer)
  • 1 red pepper
  • 1 onion
  • 1-2 tbsp pickled sliced jalapeños
  • 1 cup uncooked rice
  • 1 cup water
  • 1 cup chicken broth
  • 14 oz can diced tomatoes
  • 2 oz sliced black olives (opt)

large saucepan or dutch oven

Heat ½ tbsp oil in pan, add chicken and cook until browned on both sides. Remove and set aside to cool enough to cut into large pieces.  Add remaining oil, onion, peppers & jalapenos to pan and sauté.  Stir in uncooked rice and stir for 1 minute.  Add water, chicken broth, tomatoes, & chicken to pan.  Bring to a boil, reduce heat to low and let simmer, covered, until rice is tender, about 20 minutes.  Add olives and serve.

Peas w/Mushrooms & Onions

  • 8 oz pearl onions (fresh or frozen)
  • 4 mushrooms, washed & sliced
  • ½ tbsp olive oil
  • ½ tbsp butter
  • 16 oz frozen peas
  • salt & pepper to taste

saucepan with lid, bowl

In the saucepan over medium, heat oil and butter. Add onions, mushrooms and stir until onions are softened. Remove to a bowl. Add peas and a splash of water to the saucepan and cover. Let simmer until peas are heated through. Add more water as needed – but you want them to steam, not boil. Once they are heated through, add mushroom mixture back to the saucepan and toss, adding salt and pepper to taste.

That’s it for this week. Next week I’ll continue to try and highlight what’s fresh and easy to combat the winter blues – TaMara

spring training ball

Remember, only 42 days until spring training.  87 until opening day.



Thanksgiving Files: Spatchcock Turkey

Spatchcock Turkey finishSometimes the scariest part of the Thanksgiving Dinner is the worry that the turkey will not turn out properly – undercooked, overcooked, dry, flavorless – and ruin the whole meal. I’ve cooked in bags, roasted, braised, fried, deboned – about everything but brine. I’m not a fan of brining. And still every year I worry.

I tryout various new methods a few days before the big day, just to spice things up and make sure there are leftovers in my frig. This year I decided to try removing the backbone and flattening the bird, cooking it at a high temperature for a shorter cooking time. It seemed like it was pretty foolproof and stress free. My brother is going to prep one of his two turkeys similarly, but smoke it instead.

I put it together today so I could get the recipe up in time for your holiday.

BTW, my recommendation is to always get two smaller birds instead of one massive bird – you’ll have a much better outcome with shorter cooking times. Not to mention not having to worry about fitting a huge bird in the oven. We usually do an oven bird, then grill, smoke or fry another.

For this recipe, a good set of poultry shears makes quick work of removing the backbone. I prepped the bird yesterday, wrapped it up and refrigerated it. This gave me time to make a nice broth from the backbone, giblets and neck last night (see notes below) and make the cranberry sauce, because it’s always better the next day.

Spatchcock Turkey Prep

Roasted Spatchcock Turkey

  • 1 tablespoon brown sugar
  • 2 tablespoons ground black pepper
  • 3 tablespoons Kosher salt
  • 4 tablespoons dried sage
  • 1 tablespoon dried rosemary
  • 1 whole turkey (10-12 pounds)
  • 4 tablespoons olive oil

Rimmed baking sheet, rack

In a spice grinder or with a mortar and pestle, crush together pepper, salt, sage and rosemary and add to brown sugar. Set aside.

With a sharp knife or scissors, remove the back bone of the turkey, flip over and press down on the breast bone to break and flatten. I wasn’t quite strong enough, so I turned the bird over, scored the bone, flipped it back and tried again, this time it broke easily. I then trimmed off the wing tips. See my notes below on what to do with the back and wing tips.

Place the bird flat, breast side up, on the rack in the baking sheet. Rub with spice mix and let rest at room temperature for 30 minutes. Preheat oven to 450 degrees. Before cooking drizzle olive oil over turkey and roast for 1 hour or until the temperature of the thickest part of the breast reaches 160 degrees. Remove from the oven, tent with foil and let rest for 30 minutes (during this time the bird temperature will reach 165 degrees and thighs should be 175 degrees).

Carve and serve.

NOTES: I took the back, wing tips, neck and giblets, covered them with water and simmered them for about an hour. I then used the broth for both the stuffing and gravy. I also cooked the stuffing in the oven, in a baking dish, uncovered, with the turkey. They finished up about the same time.

The next time I make this, I would forego the metal rack and instead use a roasting pan and place the bird on a bed of carrots, celery and onion. With the shorter cooking time, the flavor could use the boost. I do feel this is a great technique for wood grilling or smoking.

More Recipes: We have a bunch, a peck, a bushel, of Thanksgiving recipes, including my favorite Upside-Down Cranberry Cake (here), No Boil Mashed Potatoes (here), and Non-Traditional Sides (here), click on this link for all the other recipes or search by name or ingredient in the search box at the bottom of the blog.

Have a safe and Happy Thanksgiving!  – TaMara

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Dinner Menu: Spicy Potato Soup and Gooey Chocolate Treat

Spicy Potato Soup_Snap2Well, in parts of the Front Range there was 10 inches of snow. Here…rain. Bixby was disappointed but I was not. Still cold enough to keep the soups going.

I rifled through my files and decided on another soup for the dinner menu this week:

When the cold weather hits, it is great to hunker down with some hot soup, buttery biscuits and finish with some melt-in-your-mouth cake warm from the oven. This is my go-to potato soup, over the traditional cream of potato soup; I like the spiciness and the sautéed onions add a deep, rich flavor. The garlic biscuits are a nice complement to the soup. I was going to find a healthy dessert for tonight, but then thought to heck with it, it’s cold and we need chocolate.  Rich, gooey, chocolaty goodness.

JeffW's awesome biscuit photo. So beautiful I wouldn't even try to compete with my own.

JeffW’s awesome biscuit photo.

On the board tonight:

  1. Spicy Potato Soup
  2. Garlic Biscuits
  3. Salad
  4. Mocha Cake

Spicy Potato Soup

  • 1/4 cup butter
  • 1 yellow onion, diced
  • 2 celery stalks, chopped
  • 1/2 tsp salt
  • 1/4 tsp cayenne
  • ½ lb spicy ground sausage, browned and drained
  • ¼ tsp crushed red pepper (opt)
  • 1 bay leaf (remove before serving)
  • 1 tsp crushed garlic
  • 16 oz chicken broth
  • 6 potatoes, well scrubbed, unpeeled and cubed
  • 4 cups milk
  • 4 tbsp flour
  • 8 oz shredded cheddar or jack

saucepan

Melt the butter in a large saucepan over medium-high heat. Add the onions, celery, salt, and cayenne and cook, stirring, until the onions are soft and lightly golden, about five minutes. Add sausage, crushed red pepper, bay leaf, garlic, broth, & potatoes. Mix milk & flour, add. Bring to a boil for 1 minute, stirring constantly. Reduce heat to medium low, cover and let simmer, stirring occasionally for 30 minutes until potatoes are soft. If it’s too thick, add water. With a potato masher, slightly mash a few of the potatoes. Serve with cheese to garnish.

Garlic Biscuits

  • 2 cups flour
  • 4 tbsp buttermilk powder*
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1/2 tsp sugar
  • 1/3 cup butter or shortening
  • 3 tsp crushed garlic
  • 1 cup milk*

bowl and baking sheet or cast iron skillet, greased

I prefer using butter over shortening because it gives the biscuits a buttery, garlic flavor that is irresistible.

Sift together dry ingredients. Cut in butter, stir in garlic, add milk. Stir quickly with a fork until completely moistened, don’t over mix. Knead gently on floured surface for 10-12 strokes. Roll out to ½ inch thick, cut into biscuits. Place on baking sheet or cast iron skillet, and bake at 450° for 10-12 minutes, until golden brown.

*or substitute 1 cup buttermilk,  then omitting buttermilk powder and milk.

Mocha Cake

  • 1 cup flour
  • ¾ cup sugar
  • ¼ cup unsweetened cocoa
  • 2 tsp baking powder
  • ¼ tsp salt
  • ½ cup milk
  • 3 tbsp oil
  • 1 tsp vanilla

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  • 1/3 cup sugar
  • 2 tbsp unsweetened cocoa
  • 1 cup very hot coffee**
  • 8×8 inch baking dish, lightly oiled

Preheat oven to 350°

This is a pudding style cake, so you don’t want to over bake it. You’ll serve it warm and directly from the pan. When you cut into it a thick, gooey chocolate center will be revealed.

From the top list: combine flour, sugar, cocoa, baking powder & salt. Combine milk, oil, & vanilla, mix well and add to flour mixture. Stir well. Pour batter into baking dish. From the bottom list: combine sugar & cocoa and sprinkle over batter. Pour hot coffee over batter – DO NOT stir. Bake for 30 minutes or until center springs back when touched, do not over bake.

** for a stronger coffee flavor, double the ground coffee to water ratio, or use espresso.

Shopping list:

  • Salad fixin’s
  • 2 sticks butter
  • 1 yellow onion
  • 2 celery stalks
  • ½ lb spicy ground sausage
  • 16 oz chicken broth
  • 6 potatoes (russets work best)
  • 5-1/2 cups milk
  • 8 oz shredded cheddar or jack
  • 1/2 cup unsweetened cocoa
  • Coffee or espresso to make 1 strong cup

Also: flour, sugar, crushed garlic, bay leaf, crushed red pepper, cayenne, salt, pepper, baking powder, oil, vanilla

Originally posted on February 2011

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Friday Recipe Exchange: Pastas and Sauces

Spaghetti and Meatballs2

I did not step in my kitchen this week, except to put together a salad or reheat some (homemade) soup. Allergies, pets, friends and work ate away all my time and energy. So for tonight I went into the archives and combined a couple of exchanges to come up with tonight’s recipes.

Let’s start out with JeffreyW’s Awesome Sauce (recipe here) because, well, it’s awesome.

Want something a little simpler and quicker? How about his San Marzano Sauce, click here.

And his Shrimp & Pasta Formaggio (here) is a quick and easy alternative to red sauce.

When everything is in season, I like to make my sauce with fresh ingredients, so I have a Garden Fresh Pasta Sauce (recipe here) that’s lighter and fresher than tonight’s featured recipe.

If you like meatballs with your favorite sauce, my favorite recipe (pictured above) is here and also at that link are several other styles of meatballs from JeffreyW, so you should find something you like.

When it comes to pastas, I favor two options, a nice spiral (fusilli or rotini) or a quick cooking Angel Hair (capellini), but if I can get it fresh from the farmer’s market, I’ll take what I can get, which is usually a linguine. It’s all tasty.

Now sauces can be risky and start a great debate, because every family has their version. So hit the comments with your favorite pasta sauce recipe, and for that matter, pastas, because there are so many choices. Like many things, I’m not all that concerned about the right pasta for the right sauce, I say, use what you enjoy and ignore the purists.

Food should be fun. For that matter, so should wine, beer and scotch. What’s on your plate this weekend?

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For the featured recipe, I went with my traditional family sauce, the one I grew up with, but with a few tweaks. Now, even in my family, half of which are Italian, even the most basic sauce has as many different variations as there are cooks, so this is just a place to start, add your own touches to make it your family tradition. This is a hearty sauce and my go-to in the colder months when fresh ingredients are not readily available. I always double this and freeze half for a later dinner.

Spaghetti w/Meat Sauce

  • 9 – 12 oz pasta of choice (I like angel hair for this recipe)
  • 1 tbsp olive oil
  • 1 green pepper, chopped
  • 1 small onion, chopped
  • 3 tsp. crushed garlic
  • 1 lb lean ground beef (or 1/2 beef and 1/2 spicy Italian sausage)
  • 6 oz tomato paste
  • 3 tomatoes, diced (or 14 oz can diced tomatoes)
  • 15 oz can tomato sauce
  • 3 tsp dried basil, crushed*
  • 2 tsp dried oregano, crushed
  • 1 tsp rosemary, crushed
  • 1 carrot, finely grated or 1/2 tsp sugar (these reduce the acidity of the sauce and bring out the spices – trust me on this one – I prefer the carrot, myself.)
  • Salt & pepper to taste
  • red pepper flakes (opt) to taste
  • grated Parmesan cheese

2 saucepans and large skillet

In skillet, heat oil, sauté pepper, onion, garlic.  Add hamburger and cook thoroughly.  Add tomato paste and 1 tsp ea of crushed basil, oregano and rosemary, mix well.   In saucepan, add remaining ingredients and bring to a low boil, reduce heat, add meat mixture and let simmer, covered, for 30 minutes.

Cook pasta according to directions, drain well and serve with sauce and Parmesan cheese.

*CRUSHING Spices – when using dry spices, to get the best flavor, you should crush them, either by rubbing them in your hand or using a mortar and pestle before adding them to a recipe.

For the full menu that I created for this recipe, click here for menu, recipes and shopping list.

That’s it for this week. I’m thinking apples next week. Have a great weekend – TaMara

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Dinner Menu: Cranberry Grilled Chicken

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Continuing  my week of highlighting recipes that have low salt content. This homemade sauce is tangy and sweet, plenty of flavor without added salt. To reduce salt even more, use low-sodium ketchup (or homemade ketchup) and a dash of red wine vinegar. Hoping to get a Bixby update later today.

On the board tonight:

  1. Cranberry Chicken
  2. Cheesy-Lemon Cauliflower
  3. Steamed Rice (I like Jasmine with this menu)
  4. Ice Cream Sundaes

Cranberry Chicken

  • 1 tbsp butter
  • ½ onion, chopped
  • 4 boneless chicken breasts, pounded flat
  • ½ cup ketchup
  • ¼ cup brown sugar, packed
  • 1 tbsp red wine vinegar
  • 1 tsp dry mustard
  • 2 cups whole cranberries*

9×9 glass baking dish, greased and skillet

Heat butter in skillet, sauté onions until golden brown. Arrange breasts in one layer in baking dish. Mix together ketchup, sugar, vinegar, mustard & onions. In a blender, coarsely chop cranberries and add to sauce mixture. Spoon over chicken. Bake at 425° for 25 minutes, until chicken is 180° in center.

*As anyone who reads the blog knows,  I keep cranberries in the freezer, having stocked up during the holidays. If you can’t find whole cranberries, use whole, canned and omit the brown sugar.

Cheesy-Lemon Cauliflower

  • 16 oz cauliflower crowns
  • ¼ cup lemon juice
  • 2 tbsp butter
  • ½ onion, chopped
  • 3 tbsp flour
  • ½ cup milk
  • ¼ tsp curry
  • 1 tsp salt- or substitute 1 tbsp lemon zest
  • 4 oz shredded cheddar
  • 1 lemon, quartered

saucepan

Add cauliflower, 1 inch of water and ¼ cup lemon juice in saucepan, bring to a boil and cook until cauliflower is just tender. Drain. In saucepan, melt 1 tbsp butter, sauté onion until golden, then add flour, stirring until smooth. Add milk, seasonings & cheese, stir until well mixed and smooth. Add cauliflower, stir well. Reduce heat and let simmer on low, stirring occasionally for 20 minutes. Serve with lemon.   The lemon in this really brightens the flavor.

Shopping List:

  • 4 boneless chicken breasts
  • ½ cup ketchup
  • ¼ cup brown sugar
  • 1 tsp dry mustard
  • 2 cups whole cranberries*
  • 16 oz cauliflower crowns
  • 1 lemon
  • 1 onion
  • 4 oz milk
  • 4 oz shredded cheddar
  • 1 lemon
  • rice
  • 1 quart favorite ice cream
  • Sundae toppings

Also: butter, flour, curry, salt, red wine vinegar

Friday Recipe Exchange: Grilling Up Some Steaks

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JeffreyW is always making magic with steak. Here he shows off his Cheesesteak.

A big work project came up this week, as a result I have barely been in my kitchen. So for the featured recipe, I pulled up one of my prettier projects, Flank Steak Pinwheels. Not as much effort as it looks. Although I save them for special occasions.

If you’d like something with a bit less work, how about a Spicy Grilled Flank Steak? (Recipe here)

JeffreyW whips up some Cheesesteak Sandwiches (instructions and photos here)

This week’s dinner menu is Grilled Steak with Coffee Rub and Blueberry Coffeecake (menu, recipes and shopping lists here).

No real Bixby update this week, but I did finally receive and assemble my new motorized standing desk. It fascinates him, so of course there is video here.

What’s on your plate for this last weekend (how did that happen) of August? Are you sad summer waning or is fall more your season? Most importantly, whatcha cookin’?

Flank Pinwheel Prep Final

This steak can be prepped the day before, just wrap each one tightly in plastic wrap. Makes it great for a date night, anniversary or small dinner party. I pan-seared and finished in the oven because with the cheese, I thought grilling them wouldn’t work as well. The reward was great pan drippings when I was finished, which I drizzled over the potatoes before serving. If I was going to grill, I’d probably use a grilling pan to avoid flareups.

Flank Steak Pinwheels Final

Flank Steak Pinwheels

  • 1 large flank steak, butterflied
  • salt and pepper
  • crushed garlic (at least 2 cloves)
  • 8 oz sliced provolone cheese
  • 1 bunch washed and dried spinach leaves
  • 8 wooden skewers
  • olive oil

Cast iron or oven proof skillet

You can ask the butcher to butterfly your flank steak, which  is what I did. But it’s fairly easy to butterfly. You want the grain running up and down in front of you and then you’ll slice it in half, NOT slicing all the way through. When you’re done you’ll lay it open, flat, basically making a larger, thinner steak.

Once you have it laid out flat in front of you with the grain running left to right, you’ll want to tenderize it, pounding it flat. I use my pronged Tenderizertenderizer, so I add the spices first and use the tenderizer to help infuse the meat.

If you haven’t already, once it’s pounded, add salt, pepper and garlic evenly over the meat. Layer the spinach over the meat. You want it to be several leaves thick, because it will reduce as it cooks.

Next layer the provolone cheese slices, two to three slices thick, over the meat.

Now it’s time to roll.  Roll tightly in the direction of the grain. Add a skewer every 2 inches and then slice between the skewers, so you have 2-inch thick pinwheels.

Preheat oven to 375 degrees.

Heat 1/2 to 1 tbsp of oil in large skillet, reduce heat to med-high and add pinwheels, flat-side down. After a minute, using the skewer (you may also need a metal spatula to get all the cheesy goodness) flip over, sear additional minute.  The usual method of waiting until the meat moves easily to flip will not work with this because the cheese is sticky. So just do one minute each side, it will be fine.

Place the skillet in the oven, turn the oven off and let the steak finish for 10-15 minutes for medium rare. These are thin and don’t need a lot of cooking time and you don’t want the cheese to burn.

Remove to a plate, cover with foil and let rest 10 minutes.  You can then use the great juices in the skillet to make a gravy if desired. I just drizzled them over the steak and potatoes right before serving.

My steak made 4 pinwheels. If you have more, you may need to finish cooking on a baking sheet after searing them in groups.

That’s it for this week. Have a good weekend, I’m sad to see August go, but fall in Colorado is stunning. – TaMara



Dinner Menu: Grilled Steak with Coffee Rub and Blueberry Coffeecake

Blueberry Coffee CakeBeen busy with my new motorized standing desk. I haven’t even stepped in the kitchen today. Had to put the desk together, then actually get some work done. I’ll post more about it tomorrow, it’s very cool. Until then, here is one of my most requested recipes:

From August 2013

A friend of mine spent a few months one summer experimenting with coffee rubs. This was one of my favorites. If you need something fun to do with your next grilled steak, this is a recipe to try. And with my love of blueberries, can’t go wrong with a blueberry coffeecake.  Yum.

On the board tonight:

  1. Steak with Coffee Rub
  2. Green Beans w/Bacon & Onion
  3. Baked Potatoes
  4. Blueberry CoffeeCake

Steak with Coffee Rub

  • 3 tbsp chili powder (pure ancho or a blend)
  • 3 tbsp finely ground coffee (espresso works best)
  • 1 ½ tbsp paprika (use a good one)
  • 1 tbsp dark brown sugar
  • 2 tsp dry mustard
  • 1 tsp salt
  • 1 tbsp fresh ground pepper
  • 1 tsp ground coriander
  • 1 to 1-1/2 lb of steak (rib-eye, sirloin, NY strip, etc) in 4 thick pieces

Mix together all spices. Lightly rub each steak with oil and then coat liberally on both sides with coffee rub. Now you can cook in a pre-heated skillet on medium-high heat, 5 to 7 minutes each side for medium rare. You can broil in the oven, using the second slot down from broiler, for 5 minutes each side, again for rare to medium rare, longer for medium. Or if you’re lucky (sigh) you can grill them outside. Cooking times will vary no matter which style you choose, so watch carefully and you’ll probably have to use a meat thermometer to really judge, because the rub makes it a little harder to eyeball it. Let sit for a few minutes before serving.

Green Beans w/Bacon & Onions

  • 1 lb fresh or frozen green beans (if fresh, snap off ends and snap into smaller pieces)
  • 2 strips bacon, cut into small pieces
  • 4 green onions, chopped
  • salt & pepper to taste

Sm. Saucepan, steamer and Skillet

Steam beans until slightly crisp, but tender. While beans are steaming, begin browning bacon until crisp. You can drain most of the bacon drippings, leaving 1 tbsp to lightly coat beans. Add onions. Drain beans and dab with a paper towel. Add to bacon mixture, mixing well, until beans are coated in bacon drippings. Cook on medium-low for 1 to 2 minutes, until onions are heated through.

Blueberry CoffeeCake

  • 2 cups flour
  • 1/2 cup sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 4 tbsp cultured buttermilk powder (or 1 cup butter milk  & omit water)
  • 1 egg, beaten
  • 1 cup water
  • 1 tsp vanilla
  • ½ cup vegetable oil
  • 8 oz frozen blueberries

Topping:

  • ½ cup brown sugar
  • ¼ cup butter, softened
  • ½ cup flour

8×8 baking dish, greased

2 bowls

In bowl, add flour, sugar, baking powder, salt, buttermilk and mix well. Make a well in the center add egg, water & oil. Stir quickly until all everything is mixed well, but don’t over mix. Fold in blueberries. Spread batter evenly in baking dish. In bowl, mix topping ingredients until crumbly. Sprinkle evenly over the top of batter. Bake at 400° for 25-30 minutes, until toothpick comes out clean.

Shopping List:

  • 3 tbsp chili powder (pure ancho or a blend)
  • 3 tbsp finely ground coffee (espresso works best)
  • 1 ½ tbsp paprika (a good one)
  • 2 tsp dry mustard
  • 1 tsp ground coriander
  • 1 to 1-1/2 lb of steak
  • 1 lb fresh or frozen green beans
  • 2 strips bacon
  • 4 green onions
  • 4 tbsp cultured buttermilk powder or 1 cup buttermilk
  • egg
  • 8 oz blueberries

Also: brown sugar, butter, flour, vegetable oil, vanilla, salt, baking powder, sugar, fresh ground pepper



 

Friday Recipe Exchange: On The Road

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An unexpected family event means I’m on the road this week camped out at my brother’s house. So while everyone is at work and school I’m putting together dinner tonight.

I brought peaches from Palisades, but they will not make it into a recipe, they are too good by themselves and I didn’t have enough room (thanks Bixby) to bring an entire flat with me. But they are still the main ingredient in tonight’s featured recipes.

Speaking of peaches, Mrs. J’s Famous Peach Pie is pictured above and the recipe is here.

And if you have the grill going anyway, throw some peaches on for Grilled Peaches (recipe here)

Meanwhile, back at the ranch, I’m making Chipotle-Orange Glaze Grilled Chicken (recipe here), Cucumber-Tomato Salad (our traditional family style recipe here) and of course grilled corn steamed rice (someone forgot the corn on the way home from work).

For the pet lovers, Bixby had quite the adventures last week as a bunch of us celebrated my birthday. He wishes every week was like that. You can read about it here.

How’d your week go? Any fun plans on the menu this weekend? Anyone heading out to a state fair and want to report back on what they’re trying to deep fry this year? Share your tales of gastric adventures.

Peaches and Strawberries 2

For tonight’s featured recipes, I’m posting two of my favorites to make when the peach basket overflows with Palisade Peach bounty. They are great with grilled chicken or pork, and the salsa makes a great side with fish.

Peach Salsa

  • 2 cups diced peeled peaches (2 to 3 peaches)
  • 4 thinly sliced green onions
  • 1/4 cup diced red bell pepper
  • 2 tablespoons lime juice, about 1 medium lime
  • 1 to 2 teaspoons finely minced hot or mild green chile pepper, or to taste
  • 1 small jalapeño, seeded and chopped
  • 1 tablespoon chopped fresh cilantro
  • dash ginger
  • dash garlic powder
  • 1 tablespoon orange or pineapple juice
  • dash freshly ground black pepper

Mix together and let meld together for about 30 minutes or more before serving.

Peach Chutney

  • 2 large peaches, peeled, pitted and chopped
  • 4 green onions, chopped
  • ½ cup golden raisins
  • ¼ cup brown sugar
  • ¼ cup apple cider vinegar
  • ¼ tsp ground ginger or 1 tbsp minced fresh
  • ¼ tsp chili powder
  • salt to taste

small sauce pan

Add all ingredients to sauce pan, heat to boiling – stirring constantly, reduce heat and simmer for 30 minutes, uncovered, until slightly thickened.

That’s it for this week. Excuse me while I try to figure out how to turn down the heat on the Chipotle-Orange glaze before my family disowns me.  Whimps – TaMara

 



 

 

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