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Sammich Pr0n – Cubano

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Carnitas Pizza

20160612_172223(1600x1200)This is on a basic wheat flour crust.  I suppose if you were to go all in on one of these you could make a crust with masa but I chickened out.  I spread refried beans over the crust as a sauce analog.20160612_173322(1600x1200)A good measure of roast pork was laid down over the beans along with tomato slices and fresh jalapenos (on my half only).20160612_173344(1600x1200)My first thought for cheese was sharp cheddar but I opted for queso quesadilla.  It’s a good melting cheese.  Quesadillas are named for the cheese, not the other way around.20160612_173606(1600x1200)I gave the pie an overall sprinkle of my favorite Tex-Mex seasoning and baked it for  about 20 minutes at 350.  I added a little hot sauce to mine just to kick it up.

Friday Recipe Exchange: Spicy to Sweet

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JefferyW’s Carnitas

No rhyme or reason for tonight’s recipes. A hodgepodge of culinary treats. Nothing pithy to say, so lots of photos instead.

Slowcooker pulled pork

Pictured above, Pulled Pork, sweet and spicy barbecue or spicy carnitas (at top), recipes here.

Apple Salad1

Dinner menu this week is full of fresh spring flavors, Herbed Linguine and Apple Salad, menu and recipes are here.

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JeffreyW brings us three sweet treats. Blueberry Banana Bread with Sugared Pecans, pictured above and recipe here.

He changes it up a bit with his Raspberry Banana Bread, click here.

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And finally, one of my faves, he whips up a batch of Creme Fraiche, above and instructions here.

For the pet lovers, there is a Bixby video…how do you move 160 lbs of Great Dane…well… video is here. And a cute photo of him crashed out on the couch here.

What’s cookin’ for your weekend? Anyone planning on breakfast in bed/fancy dinner for the mothers in their lives? If you’re looking for breakfast recipes, click here.

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Tonight’s featured recipe comes from a friend of mine. He is always experimenting in the kitchen and coming up with delicious dinners. Good are the friends who feed you.

This can also be made in a slow-cooker.

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 (pork works well, too)
  • 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.

Pico de Gallo

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

Mix together 20 to 30 minutes or more before meal.

That’s it for this week. Happy Mother’s Day to my mom and all the moms out there. Have a great weekend – TaMara



 

Cabbage Rolls

DSC_1876 (1600x1060)This is my first try at cabbage rolls and they came out well enough that I’ll probably add them to the rotation.  My first notion was to do these in the pressure cooker and the recipe I used was written for that method but I ended up with so many I decided to just use the oven.20160228_105028 (1600x1060)I’m sure the folks who eat these regularly will giggle at my ham handed rolling skills but these aren’t all that bad!  I used ground beef and hot Italian sausage in the filling, along with the rice.  The recipe made 12 rolls, with the last one a jumbo in order to use all the meat mixture up.  They used about 1/4 cup each.20160228_125838 (1600x1060)After pouring the tomato sauce mixture over the rolls they were covered in foil and cooked for 2 hours at 350 degrees.  I used a can of tomato bits with green chilies and a can of roasted garlic tomato bits along with the tomato sauce.  I’m pretty sure these are hard to overcook.20160228_130625 (1600x1060)Yum!  I wasn’t sure what sides would work but a scan of a few forums saw many mentions of mashed potatoes so we went that way.  Good call, they worked well.

Tidbits

20160108_141934 (1600x1060)Down the road a piece, these things have been growing since the beans were cut.  Had no clue what they were but our curiosity was piqued when the tops of the root started showing.20160104_120742[1] (1600x1060)I stopped and pulled one to get a better look at it.  I was thinking some kind of turnip, I had an idea that they were known to be a winter cover crop but a search quickly turned up the answer:  They are daikons – a type of radish.  I’ve even made a pickle out of them before, with carrots, as a garnish for sammiches.  The one I cut up for that was huge!  I guess the one I pulled was a youngster.DSC_1683 (1600x1060)The pork mole was so good yesterday we had it again today, with the addition of another go at the mole sauce.  I looked at this recipe and let it be a guide but mine was with it more in spirit than in fact.  Still, I think I hit the highlights.  Today’s sauce is the darker one poured across the burritos with the sour cream on top of it.DSC03104 (1600x1060)Post needs moar kittehs!  Frank is the long hair, he’s been there a long time, found in a dumpster and still a bit feral.  The black and white one is Susie, she’s 5 years old and is an old timer at the shelter.  She’s shy, you can pet her but don’t try to cuddle.  Just sayin’.DSC_1651 (1600x1060)Sloppy Joe!  A family favorite.  We like them with cheese.  This one has hot giardiniera as a garnish, I’d mix it right in with the ground beef but Mrs J would not. stand. for. that.DSC03111 (1600x1060)Moar kitteh!  Mrs J says she is just a sweetheart, purrs and loves to cuddle, reaches out for you.  She’s 4-5 months old and plays well with others, has had her shots and is spayed and ready to go!20160108_092225 (1600x1060)Here’s a turkey breast and leg quarters that have been salted and refrigerated overnight.  Most of the green salt has been brushed away and the pan is ready for the oil.20160108_142915 (1600x1060)Here it is five or six hours later, hot out of a 225-250 oven.  I tossed in several garlic cloves before it went in.DSC03109 (1600x1060)This is Tammy, her brother has been adopted out already.  He learned to socialize a little quicker but she is coming around.

Pressure Cooker Pork Mole

DSC_1677 (1600x1060)Valued commenter donnah mentioned in the pressure cooker gadget post that she found this cookbook to be worth purchasing.  I ordered it and it came yesterday.  The pork mole recipe caught my eye, we did it today.  I hoped to find the recipe online so I could link to it.  This one appears to be the same one but it doesn’t have any attribution.  I don’t know who stole from who!  Well, you can’t copyright a recipe, so no harm no foul.

I probably used too much broth and didn’t let it reduce far enough so the sauce is a tad thin, but it tasted great.  I’ll reduce it farther before I put it away today.

Mmm…tacos

DSC_1193 (1600x1060)I opened a jar of habanero hot sauce a while back and there’s been a squeeze bottle full of it in the door rack of the fridge since then,  I decided I had better use it on something.  Turns out it works very well on a pork taco.  Either I’m tougher than I used to be or the aging in the fridge has tempered the heat in this particular batch – it was a lot sweet and just a tad hot.

Mmm… chili

DSC_1187 (1600x1060)That beef roast we used to make the veggie beef soup yesterday was plenty big to allow for leftovers.  Chili sounded good, what with the nighttime temps dipping into the 40s.  I almost brought out the meat grinder for the beef but decided against it in favor of a knife.  I left it in the freezer for a tad too long so it was more frozen than firm but my knife is sharp and I am able to bring a lot of weight to bear.  It ended up in a 1/4 inch dice – almost a mince.  I added the same amount of pork sausage, ending with 2 pounds or so in total.  I wanted to try a marinade so I put the meat into a stainless bowl and drizzled in rice vinegar and soy sauce, sprinkled on garlic powder, onion powder, and various chili powders, grated in half a big onion, diced and added the remainder, several minced garlic cloves, a couple cups of chopped peppers (green bell, poblano, jalapeno), salt, pepper, dry mustard, brown sugar, and maybe a few things more,  I’m sure I’m  forgetting something but this is most of it and should suffice.  I sealed that all into a plastic container and left it in the fridge overnight.20151011_103627[1] (1600x1060)

Cooking it down today was by far the easiest part.  Cook the meat and marinade in small batches and dump those into a bigger pot.  I like my Dutch oven for that.  Once you have the big pot going add your favorite beans and canned tomatoes – I like the tomato bits with green chilies.  I also stir in tomato paste or sauce, depending on how liquid it is, and bring out my secret weapon – anchovy paste.  A tablespoon will do and it adds a nice “something” I’d have trouble describing.  We’ve borrowed a word from the Japanese that covers it: umami.  Let it simmer for a couple of hours on the stove top, or in a 325 oven.  Add water as needed.

Enjoy!

 

Friday Recipe Exchange: A Dash Less Salt

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Over the last couple of weeks I’ve had requests to pull together some of my recipes that go easy on the salt. I found quite a few and this week lemon made the biggest appearance, but tonight’s featured recipes bring in a whole host of other flavors that make it easier to go lighter on the salt.

Reducing salt with out losing flavor can be managed with several steps. First of all, try to use fresh foods whenever possible.  If you begin to read labels you’ll see many packaged foods contain extra fat, salt & sugar that you wouldn’t add if you prepared it fresh. And good, fresh ingredients bring their own flavors to a dish.

When you need to buy something, such as canned tomatoes or frozen vegetables, go with the no-salt version whenever possible. Then you can be in control of the sodium.

Adding flavors that enhance a dish is the key to cutting back on salt. Wine vinegars (especially on potatoes and meats), lemon juice (great for fish, vegetables and chicken), limejuice, and different spice mixes, including peppers, garlic, basil, rosemary, celery seeds, dill, toasted sesame seeds and citrus zest – go wild, try something new, you might surprise yourself – can transform a dish.  You can also buy prepackaged spice mixes to shake on, just make sure to read the label looking for sodium content.

With all that in mind, I went searching through my recipes to find ones that used a dash less salt.

I started the week with Lemon Ricotta Pasta with Chicken and Spinach, recipe here.

This week’s dinner menu (pictured at top) is Cranberry Chicken and Lemon Cheese Cauliflower, click here for menu, recipes and shopping list.

JeffreyW makes a flavorful Shrimp,Ham and Kale in Garlic Lemon Sauce, recipe here.

And finally, click here for Grilled Lemon Salmon with Corn Pepper Relish.

For the pet lovers, lots of pictures of Bixby in the next Bixby Diaries installment here.

How about you, what do you use to spice up a dish? What’s on the menu this weekend?

Tonight I’m featuring a few recipes that bring in some sweet and spicy flavors. These beans and rice are a nice change-up from the standard Wash Day Beans and Rice I usually make.

Caribbean Jerk Beans & Rice

  • 2 cups water
  • 1 cup rice
  • 1 tbsp olive oil
  • ½ onion, chopped
  • 1 stalk celery, chopped
  • ½ green pepper, sliced
  • 1 tsp crushed garlic
  • 1 lb lean boneless pork, cubed in large pieces
  • 14 oz can diced tomatoes
  • salt to taste (this is a good recipe to substitute white wine vinegar for salt)
  • pepper to taste
  • ¼ to ½ tsp red pepper flakes
  • 1 to 2 tsp Caribbean jerk spice (you can buy it or make your own, recipe below)
  • ½ cup fresh chopped cilantro (Italian parsley works well in this recipe if you aren’t a fan of cilantro)
  • 14 oz can black beans, drained and rinsed (or substitute dry beans, soaked and cooked)

saucepan & skillet

Add water & rice to saucepan, bring to a boil, cover, reduce heat and let simmer until all liquid is absorbed, about 20 minutes. Heat oil in skillet, add pork and brown on all sides for 5 minutes, add onion, celery, pepper & garlic, sauté for additional 5 minutes. Add tomatoes & spices. Let simmer 15 minutes, add cilantro, black beans and simmer additional 5 minutes, until beans are heated through. Add cooked rice & mix thoroughly.

Caribbean Jerk Seasoning

  • 2 tablespoons dried onion flakes
  • 1 tablespoon garlic powder
  • 4 teaspoons crushed dry thyme leaves
  • 2 teaspoons ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon brown sugar
  • 2 teaspoons black pepper
  • 1 teaspoon cayenne pepper

Blend together and store tightly covered (I keep old spice jars around for mixtures like this)

Orange-Mango Coleslaw

  • 8 cups shredded green cabbage
  • 1-1/2 large mangoes, peeled, pitted and diced
  • ½ medium red bell pepper, thinly sliced
  • ½ medium yellow bell pepper, thinly sliced
  • 6 green onions, thinly sliced
  • ¼ cup chopped fresh cilantro

Combine cabbage, mangoes, bell peppers, green onions and cilantro in large bowl; stir gently to mix. Add Orange-Mango Dressing; toss gently to coat. Serve, or store in refrigerator up to 1 day.

Orange-Mango Dressing

  • ½ mango, peeled, pitted and cubed
  • 6 ounces plain nonfat yogurt
  • ¼ cup frozen orange juice concentrate (not diluted with water)
  • 3 tablespoons limejuice
  • ½ to 1 jalapeño pepper, stemmed, seeded and rough chopped
  • 2 tsp minced fresh ginger (substitute 1/2 tsp ground ginger if desired)

Place mango in food processor; process until smooth. Add remaining ingredients; process until smooth.

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

 

Friday Recipe Exchange: Grilled Herb Steak Tacos

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I was planning to put together a salad for dinner on Wednesday after a long day, but when I looked around I had all the ingredients for tacos and that inspired both dinner that night and tonight’s recipe exchange.

For my tacos that night, I used homemade fajita seasoning (recipe for seasoning and fajitas here) instead of packaged taco seasoning. The recipe makes a lot, so I always have some on hand.

On the taco front, not to be missed are JeffreyW’s awesome Fish Tacos (pictured above, recipe and photo directions here).

Earlier in the week, an excellent and creamy, sharp goat cheese was the center piece of my Stuffed Burgers (recipe here) for dinner. So easy to make and full of juicy flavor.

The Dinner Menu was a given, since Olathe Sweet Corn finally arrived in stores. This menu was also the first one I put together many years ago, because it was and still is, a summer staple. Menu, recipes and shopping lists here.

For the pet lovers, here’s Bixby awaiting our lunch guests and a bonus Greek Pasta Recipe.

With that I leave you to the comments. Tacos, burritos or fajitas, what’s your favorite? And what’s on your weekend menu as we move into the last month of summer?

Now for the featured recipe:

Grilled Herbed Steak for Tacos or Burritos

Notes: Serve with either corn or flour tortillas and stuff with fresh garden items, such as tomatoes, lettuce, diced zucchini, grilled corn, and top with Fresh Garden Salsa (recipe here). And if you don’t like cilantro, there are alternatives offered at the bottom of the recipe.

Herb Paste

  • 1/2 cup packed fresh cilantro leaves*
  • 3 tsp crushed garlic
  • 3 green onions
  • 1 medium jalapeno, quartered – remove veins and seeds for milder, otherwise, use it all
  • 1/2 tsp ground cumin
  • 1/4 cup vegetable oil
  • 2 tbsp butter
  • 1 tbsp fresh limejuice

Pulse in a food processor or blender, cilantro, garlic, scallions, jalapeño, and cumin until finely chopped. Add oil and process until mixture is smooth and resembles pesto. Transfer 2 tbsps of the herb paste to medium bowl; whisk in lime juice and set aside.

Steak

  • 2 lbs flank steak – cut lengthwise (with grain) into 4 equal pieces (cooks quicker this way)
  • 1-1/2 tsp salt
  • 1/2 tsp granulated sugar
  • 1/2 tsp ground black pepper
  • 2 tbsp vegetable oil

Using dinner fork or tenderizer, poke each piece of steak 10 to 12 times on each side. Place in large baking dish; rub all sides of steak pieces with salt and then coat with remaining herb paste. Cover with plastic wrap and refrigerate at least 30 minutes or up to 1 hour. Remove from the refrigerator 5-10 minutes before cooking.

To cook: Scrape excess herb paste off steak and sprinkle all sides of pieces evenly with sugar and pepper. Sear steak pieces on the grill for 3 minutes, then turn and grill the other side for 3 minutes. Continue to cook (don’t turn more than one more time) until internal temperature registers 125 to 130 degrees, usually an additional 2 to 7 minutes. Transfer steak to cutting board and let rest 5 minutes.

To Serve: Using a carving knife, slice steak pieces across grain into 1/8-inch-thick pieces. Transfer sliced steak to bowl with herb paste-limejuice mixture and toss to coat. Season with salt and pepper if needed. Serve with tortillas and choice of vegetables, shredded cheese and salsa, etc. Garnish with additional limejuice if desired.

*If you don’t like cilantro, you can substitute celery leaves or fresh basil, or try a mixture of both.

That’s if for this week, have a terrific weekend – TaMara

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