Mexican Steak and Rice

My goodness, I can't believe it's been almost a month since I posted something here. I assure you I've been trying new recipes. Some good, some bad, and some down right disgusting. My most recent recipe I made last night and loved. Quite tasty and alas, a recipe in which I will actually eat the leftovers. Amazing!

Mexican Steak and Rice
Courtesy of Mexican Family Favorite Cookbook

• 2 lbs round steak (tenderized)
• 1 to 2 tsp oil
• 2 minced garlic cloves
• 1/2 cup water

Cut meat into cubes. In a skillet, heat oil and saute garlic cloves. Add meat cubes and water. Cover and brown meat over reduced heat. When meat is cooked, drain meat juices and save. Place meat in a bowl and put aside.

• 3 T oil
• 1/2 lb long grain rice
• 1/2 small onion, diced
• 2/3 c meat juices (I didn't have 2/3 cup so I put chicken stock to fill to 2/3 cup)
• 2 cs hot water
• 1/2 tsp pepper
• 1 T salt
• 1/4 c crushed Cilantro
• 6 oz Tomato sauce
• 2 oz Tomato Puree (I used 8 oz tomato sauce)

In same skillet, heat oil, add rice and brown medium heat, stirring constantly. Add onion and saute briskly. blend in meat juices and add water. Add remaining ingredients. Mix well. Add meat, cover and cook over medium heat for 40-45 minutes. Stir occasionally to keep rice from sticking. Cook until rice is tender. (Serves 6 to 8)

I actually made this recipe and didn't adjust it for one person. It was my main dish though and it gave me enough for two dinners and one lunch. So serving 6-8 is assuming it's a side dish I think.

Balsamic Marinated Skirt Steak, Sugar Glazed Roasted Carrots, and Swiss Baked Potatoes

So this year's annual pumpkin carving extravaganza, I decided to try all new recipes for the meal. And man, what a meal. Everyone loved all the food, so much so, that I ended up with two little pieces of steak left and that was it.

Balsamic Marinated Skirt Steak

Photo courtesy of Everyday Food

Courtesy of Everyday Food
Serves 4

• 1/2 c balsamic vinegar
• 2 T light brown sugar
• 2 cloves garlic, minced
• 1 tsp crushed dried rosemary
• Coarse salt and ground pepper
• 1 1/2 lb skirt Steak

Mix all ingredients in a resealable bag. Pork the steak with a fork; add to marinade. Let marinade at room temperature for at least 15 minutes. Or cover and let marinade for one day.

Heat grill on high. Grill steak for 2-4 minutes per side for medium rare. Let rest for 5 minutes.

Sugar Glazed Roasted Carrots

Photo courtesy of Cook's Country

Courtesy of Cook's Country
Serves 4

• 1 1/2 Pounds Medium Carrots, peeled and cut into 2 inch pieces
• 2 Tablespoons Unsalted Butter
• 1 Tablespoon Dark Brown Sugar
• 1/2 Teaspoon Salt and Pepper

Adjust oven rack to middle position and heat oven to 475 degrees. heat rimmed baking sheet in oven for 10 minutes.

Toss carrots, melted butter, sugar, salt and pepper in a bowl thoroughly coating carrots.

Remove pan from oven and place carrots in single layer on hot baking sheet.

Roast until carrots are beginning to brown, about 15 minutes.

Swiss Baked Potatoes
Courtesy of MyRecipes
Serves: 12

• 6 baking potatoes, peeled and thinly sliced
• Cooking Spray
• 1 1/4  c thinly sliced onion
• 1 1/2 tsp freshly ground black pepper, divided
• 3/4 tsp salt, divided
• 1/2 c (2 Oz) Shredded Gruyere Cheese
• 2 T butter, chilled and cut into small pieces
• 3/4 c Fat Free Beef Broth

Preheat oven to 375F.

Arrange one-third of potato slices in the bottom of a shallow 2 quart baking dish coated with cooking spray. Top with one-third of onions. Sprinkle with 1/2 tsp pepper and 1/4 tsp salt. Sprinkle with one-third cheese.

Repeat layers twice, ending with cheese.

Dot with butter. Pour broth over potato mixture. Coat top layer with cooking spray. Cover with foil, and bake at 375F for 30 minutes. Uncover and bake additional 30 minutes or until tender.

Italian Beef Stew

Just because I know you all love to cook, I've encountered the best beef stew recipe and I made it the WORLD's best by changing the recipe ever so slightly.


Italian Beef Stew
Courtesy of Taste of Home
Serves 2

• 3/4 lb beef cube steak, cubed
• 1 c water
• 1 can (8oz) tomato sauce
• 1 small potato; peeled and cubed
• 1/2 c sliced fresh carrot (I just tossed in a handful of those baby carrots)
• 1/2 small onion, cut into wedges
• 1/2 small sweet red pepper, chopped ( yah um, my world's greatest stew doesn't have bell peppers in it)
• 1 T onion Soup Mix
• 1/2 tsp Italian Seasoning (I'd likely leave this out next time. I'm not a big fan of oregano and it was a bit overwhelming.
• 1/4 tsp garlic powder
• 1/2 c frozen peas

In a large saucepan coated with nonstick cooking spray, brown the meat over medium heat for 5 minutes. Stir in the water, tomato sauce, potato, carrot, onion, red pepper, soup mix, Italian seasoning and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes. Stir in peas; simmer 15 minutes longer or until vegetables are tender. Yield: 2 servings.

My variations:
I coated the beef with flour and then cooked it. Once it was browned I used about a half of cup of beef broth(in addition to the water that's already in the recipe) to deglaze the pan. I let that simmer down, then followed the remaining recipe. At the end, for seasoning, I added a dash of hot sauce, I like to spice it up a bit. And I added a dash of Worcestershire sauce

Yakitori

It's been a while since I actually posted a recipe let alone actually cook a new one. This week the recipe of the week is Yakitori. Now, I'm not a big fan of sake, but in this marinade it kicks ass.

Yakitori
Courtesy of MyRecipes
Servings 4

• 1/4 c sake
• 1/4 c low sodium soy sauce
• 3 T sugar (I used brown sugar instead of white sugar and I think it added a nice flavor to it. I think honey would be good too.)
• 2T grated peeled ginger
• 1/4 tsp crushed red pepper flakes ( I used 1/2 tsp and it was fine)
• 2 cloves garlic minced

Mix the above together in a sauce pan. Heat to a boil. Allow to boil at a rolling boil until liquid reduces to 1/4 cup. Remove from heat and cool.

1 lb skinless chicken thighs cut into bite size pieces (I'm not a dark meat fan so I used chicken tenders)
5 green onions, cut into 4 2" pieces

Combine the soy sauce mixture with chicken, cover and marinate for 1 hour. Heat a large grill pan over medium high heat. Thread 6 chicken cubes and 5 green onion pieces alternately onto a skewer. Brush kebabs with soy mixture. Grill.

Open-Face Chicken Burgers with Basil Mayonnaise

I found this recipe - somewhere - and sent it to Mike and Nancy. We made this on Saturday. I've gotta say, we made some adjustments (they were recommended on the website) and this particular dinner was, how'd Nancy put it, "bomdiggity".

Open-Face Chicken Burgers with Basil Mayonnaise
Courtesy of Epicurious
Serves 4

• Olive oil(for brushing)
• 1 c mayonnaise
• 1 1/4 c chopped fresh basil plus 8 large leaves, divided
• 3 T chopped drained cornichons or dill pickle plus 1 1/2 tablespoons brine from jar
• 2 green onions, finely chopped
• 1 1/4 lb ground chicken
• 4 1/2-inch-thick slices country white bread
• 4 1/3 -inch-thick slices from large red or orange heirloom tomato

Brush grill with oil; prepare barbecue (medium heat). Mix mayonnaise, 1 cup chopped basil, cornichons, brine, and onions in small bowl. Season basil mayonnaise with salt and pepper.

Mix chicken and 1/2 cup basil mayonnaise in large bowl. Using wet hands, shape chicken mixture into four 1/2-inch-thick patties. Sprinkle with salt and pepper. Brush bread with oil.

Grill bread until crisp and golden, about 1 minute per side. Transfer bread to plates. Grill burgers until firm to touch and cooked through, about 5 minutes per side.

Spread bread slices thickly with basil mayonnaise. Top each bread slice with tomato, 2 basil leaves, burger, and dollop of basil mayonnaise. Garnish with remaining chopped basil.

For dessert I made, Peanut Butter Truffle Cupcakes.

Jambasta

I made this Rachael Ray meal last night. I misread the directions a bit, but it turned out just fine. I think overall I still prefer rice with my Jambalaya. And obviously I didn't put in the bell pepper...but at least I'm getting better about including it with the recipe for those of you crazy people who like bell peppers.

Jambasta
Courtesy of Rachael Ray, FoodNetwork
Serves 6 to 8

• Salt
• 1 pound penne rigate, pasta with lines
• 2 T extra-virgin olive oil, 2 turns of the pan
• 2 T butter
• 1/2 lb andouille sausage, any brand, casing removed and diced
• 4 cloves garlic, chopped
• 1 poblano pepper, seeded and chopped or thinly sliced (1 large jalapeno my be substituted)
• 1 red bell pepper, seeded and chopped
• 2 ribs celery from the heart with greens, chopped
• 1 onion, chopped
• Salt and ground black pepper
• 2 T all-purpose flour
• 1 c beer, 1/2 bottle
• 1 c chicken stock
• 1 (14-ounce) can, crushed tomatoes
• 2 T hot sauce (recommended: Franks Red Hot or Tabasco) eyeball it
• 2 T fresh thyme leaves, chopped
• 1/2 lb chicken breast, diced into small pieces
• 1/2 lb medium shrimp, cleaned and tails removed
• 1/4 c heavy cream, eyeball it
• 2 scallions, sliced

Heat a pot of water to a boil for pasta and add salt to it then pasta. Cook to al dente and drain.

While pasta works, heat a deep skillet over medium high heat. Add extra-virgin olive oil, butter and andouille. Brown the sausage 2 to 3 minutes to render the fat. Remove with a slotted spoon.

Add garlic, peppers, celery and onions. Sauté the veggies for 5 to 6minutes. Season the mixture with salt and pepper and add flour to the pan. Cook flour with veggies 2 minutes more then whisk in beer. Cook beer out, 2 minutes.

Add chicken stock, tomatoes, hot sauce and thyme. Bring liquid to a bubble and add chicken and shrimp. Cook 6 to 7 minutes until chicken is firm and shrimp are opaque and firm. Stir to mix in cooking juices then add in cream. Drain the pasta and add it to the sauce.

Ladle up the jambasta and top with chopped scallions and reserved crispy andouille.

Skillet Beef Stroganoff

I love stroganoff. I have had many recipes for stroganoff and all of them good. This one is very tasty. It's going down in the MUST have cook book.

Skillet Beef Stroganoff
Serves 4

• 3 T Vegetable oil
• 10 oz white button mushrooms, brushed clean and trimmed then quartered
• 1.5 lbs top blade steak, cut into 1/2 inch cubes
• Salt and pepper
• 1 medium onion, chopped
• 1 tsp tomato paste
• 1.5 tsp dark brown sugar
• 1 T flour
• 1/4 c dry red wine
• 2.5 c chicken broth
• 1/2 lb thin egg noodles
• 1/4 c sour cream

Heat 1 T of the oil in a 12 inch skillet over medium high heat until just smoking. Add the mushrooms and cook, stirring occasionally, until lightly browned, 6-8 minutes. Transfer to a medium bowl.

Dry the beef thoroughly with paper towels, then season generously with salt and pepper. Add 1 more T oil to the skillet and return to medium high heat until just smoking. Sprinkle the beef into the skillet and cook, without stirring until well browned, about 2 minutes longer. Transfer the beef to the bowl with the mushrooms.

Add the remaining T oil to the skillet and return to medium heat until shimmering. Add the onion and 1/2 tsp salt; cook, stirring frequently, scraping the browned bits off the bottom and edges of the skillet, until the onion has softened, about 3 minutes. Stir in the tomato paste, sugar and flour. Whisk in the wine and chicken broth until smooth. Return the mushrooms and browned beef, along with any accumulated juices, back to the skillet; bring to a simmer. Cover, reduce the heat to low, and cook until the beef is tender, about 30 minutes.

Stir in the noodles and continue to cook, covered, over low heat, stirring occasionally, until the pasta is tender, 12-13 minutes. Whisk 1/2 cup of the sauce with sour cream in a small bowl, then whisk the mixture back into the skillet. Season with salt and pepper to taste. Serve immediately.

Pork Diane

Yum. Simple. Tasty. That's what this recipe is. I pulled this recipe out of Cuisine at Home, which is one of my FAVORITE magazines. Enjoy!

Pork Cutlets Diane
Makes 8 cutlets

• 3/4 c chicken broth
• 1/4 c onion, chopped
• 2 garlic cloves
• 2 T Brandy (optional- but recommended)
• 1 T Dijon mustard
• 1 T Worcestershire Sauce
• 1 T Tomato Sauce
• 1 lb pork tenderloin, trimmed and cut at an angle into 8 slices (2 oz each)
• Salt and pepper
• 2 T vegetable oil

Blend the broth, onion, garlic, brandy, mustard, Worcestershire and tomato paste in a food processor or blender until onion is minced.

Season pork slices with salt and pepper. Heat oil in a large sauté pan over high. Add cutlets and sear 2-3 minutes per side, or until browned. Remove pork from the pan and keep warm.

Add the broth mixture to the pan, scraping up any brown bits. Bring to a boil and simmer 3 minutes or until slightly thickened. Return pork to the pan along with any drippings, simmer to warm through. Season to taste. Serve cutlets with sauce spooned over the cutlets.

Indonesian Beef and Pasta

I've been kicking through my recipe bowl as I've been doing 3 recipes a week. Its amazing how much stuff I already have on hand in my kitchen and so doesn't require too much to purchase at the store. I've been taking a weekly trip to buy what's needed for the three recipes. Averaging $50 for all three recipes...that's not bad. Not to mention if I actually take the left overs...which I'm working on.

This week on the menu we have:
Fettuccine with Sausage, Garlic and Mushrooms
Kung Pao Chicken
Orange Cashew chicken....mmmmm

So this past week I made:
Roast Chicken with Olive Relish
Indonesian Beef and Pasta
Chicken Stew with Biscuits

The ONLY one that was worth saving was the Indonesian beef and pasta. The other two were, well, not quite right.

The Chicken Stew with Biscuits...Ick. I'm accustomed to the "stew" part to be something of a gravy. This particular recipe had me using jarred Alfredo sauce (which I'm not a fan of) as the gravy. It just didn't mix with the chicken.

The Roast chicken with olive relish, it was just okay. I love me some good olive relish (aka tapanade) but I like it on a hard piece of crusty bread.

Indonesian Beef and Pasta
Serves:4

• 1.25 lb boneless beef top sirloin; sliced
• 5T teriyaki sauce, divided
• 2T creamy peanut butter
• 1T Water
• 1/4 tsp crushed red pepper flakes
• 1/4 tsp ground ginger
• 6 oz spaghetti
• 2 T Vvgetable oil
• 1/2 cucumber; seeded and chopped

Cut steak into 1/8 inch strips; place in shallow baking dish. Add 2 T teriyaki sauce and to coat evenly. Set aside.

In small bowl, combine remaining 3 T of teriyaki sauce, peanut butter, water, red pepper flakes, and ginger. Set aside.

Cook spaghetti according to package. In medium bowl, toss spaghetti with peanut butter mixture to coat well.

In large nonstick skillet or wok over medium-high heat, heat oil until hot. Add beef, half at a time; stir fry 1-2 minutes. Add cooked beef to pasta; toss lightly to combine.

Sprinkle with chopped cucumbers.

Better than A-1 Marinade

Once in awhile a recipe comes along and WOWs me. Tonight was one of those nights. I found this recipe in Cooks Illustrated. And let me tell you...Its tasty!

Better Than A-1 Marinade
I used beef, but I can already imagine this on chicken or pork.

• 1/2 c soy sauce
• 1/3 c vegetable Oil
• 2 T dark brown sugar
• 1/4 c Worcestershire sauce
• 4 cloves garlic, minced
• 2 T minced chives
• 1 1/2 tsp ground black pepper
• 2 tsp balsamic vinegar

Combine soy, oil, sugar, Worcestershire, garlic, chives and pepper in medium bowl. Remove 1/4 cup marinade and combine with vinegar in small bowl; set aside.

Place remaining marinade and steaks in zip loc bag; press out the air. Refrigerate 1 hour; flipping the bag after 30 minutes.

Remove steaks from marinade. Grill steaks as desired.

Transfer steaks to shallow pan and pour reserved marinade over top. Tent loosely with foil and let rest 10 minutes, turning meat half way through. Slice steak and serve whole; passing reserved marinade if desired.

And in other news, my SLSIL sent me a loaf pan that is supposed to be fool proof in baking banana bread...everyone knows my issue with banana bread right? Well, this girl has no more issues. I made banana bread tonight and it kicked ass. Thanks Bev!

Creamy Rice with Lemon, Herbs and Parmesan

And this from my mom who got it from my St. Louis Sister-In-Law (SLSIL).

Creamy Rice with Lemon, Herbs and Parmesan
Courtesy of Epicurious
Yield 6

• 4 qts water
• ¼ c chopped fresh basil
• 2 c Arborio rice
• 1 T fresh lemon juice
• 1 c chopped onion
• 1 tsp grated lemon peel
• ½ c chopped parsley
• 1 c (packed) – 2 Tbsp grated Parmesan cheese
• 6 T butter, room temp
• Fresh basil sprigs

Bring water to a boil in a large pan over high heat. Add rice and onions. Boil until rice is tender, about 16 minutes. Drain, reserving ½ cup cooking liquid. Mix parsley, butter, basil, lemon juice and lemon peel in a large bowl. Add hot rice mixture. Stir to melt butter. Add ½ reserved cooking liquid. Add 1 cup cheese; stir well. Season with salt and pepper. Sprinkle with 2 tbsp cheese . Garnish with basil sprigs and serve.

YUMMY!

Spaghetti with Olives and Mushrooms

Its rare. But occasionally I come across a recipe that just isn't good. And isn't at all what I expected. This is just that recipe. I'm posting it because you may like it. You never know.

Spaghetti with Olives and Mushrooms
(The title sounds good, doesn't it?)

• 1 T Olive Oil
• 1 clove garlic, chopped (yah right. I used a couple)
• 8 oz mushrooms, chopped
• 1 c black olives, pitted
• 2 T chopped fresh parsley
• 1 red chili seeded and chopped
• 1 lb spaghetti
• Parmesan cheese shavings

Heat oil in a large saucepan. Add the garlic and cook for 1 minute. Add the mushrooms, cover and cook over medium heat for 5 minutes.

Place the mushrooms in a blender or food processor with the olives, parsley and red chili. Blend until smooth.

Cook pasta. Add the olive mixture and toss together until pasta is well coated. Serve with Parmesan cheese.

Coq au Vin Blanc and Strawberry Bacon Spinach Salad

It's been a couple of weeks since I've posted a recipe. I've made a few, but nothing has stood out as "blog" worthy. See, I don't just post to be posting. No way man! This blog is serious culinary content. Uh huh, right!

I had some friends over last night to decorate Easter Eggs. What a riot! The meal was so good that once we were eating the room got quiet. That's the sign of a good meal.

The Menu!
Coq Au Vin
Strawberry Bacon Spinach Salad
Parsley / butter red potatoes

Coq Au Vin Blanc

Courtesy of Rachael Ray Magazine

Courtesy of Rachael Ray magazine
Servings 4

• 3 T extra virgin olive oil
• 1 lb Boneless chicken breasts, cut into 2 " pieces
• 2 T all purpose flour, plus more for dredging
• 4 slices bacon, chopped
• 1 lb frozen pearl onions, thawed and patted dry
• 1 lb Small white mushrooms, halved
• 1 bay leaf
• 4 sprigs Thyme
• 2 Cups chicken broth
• 2 cups white wine (dry - I used a sauvignon blanc)
• 1/2 cup Heavy cream
• flat leaf parsley chopped for topping

Heat 2 T EVOO in a large skillet over med-high heat. Season chicken with salt and pepper, dredge in flour and add to the pan in a single layer; do not crowd the meat. Cook chicken until browned, about 4-5 minutes on each side.

While chicken is cooking, heat a large dutch oven or deep skillet over med-high heat with the remaining EVOO. When EVOO is hot, add the bacon and cook until crisp, about 5 minutes. Remove bacon with a slotted spoon and drain on paper towels. Pour off a little of the bacon fat, leaving a thin, even layer in the pan. Add the onions, mushrooms, bay leaf, and thyme (the leaves will fall off the sprigs during cooking).

Cook until the onions have a little color and the mushrooms are tender, about 7-8 minutes. Add 2 T flour to the pan and cook for 2 minutes. Deglaze with the chicken broth, scraping up all the brown bits from the bottom, and cook for 5 minutes.

Over high heat cook, add the wine to the cooked chicken in the skillet and scrape up the brown bits. Reduce the liquid for about 5 minutes then add the chicken and wine to the broth and vegetables in the dutch oven; stir to combine.

Stir in cream, lower the heat to a simmer and reduce the sauce for abut 5 minutes.

Remove bay leaf and thyme sprigs from the pan. Serve with toasted garlic bread. Top the chicken and sauce with bacon and parsley when serving.

Strawberry Bacon Spinach Salad
Courtesy of Taste of Home
Servings: 6

Photo courtesy of Taste of Home

• 1 package Baby spinach (6 oz)
• 1 pint fresh strawberries, sliced
• 8 strips of bacon, cooked and crumbled
• 1/2 cup red onion (I forgot this last night, but think it would make an excellent addition)
• 1/4 cup chopped walnuts (I toasted mine because the flavor comes out more)
• 1 cup mayonnaise
• 1/2 cup sugar
• 1/4 cup raspberry vinegar
• ( I couldn't find raspberry vinegar, so instead of the mayo, sugar and vinegar, I just bought a raspberry vinaigrette. )

In a salad bowl, combine the spinach, strawberries, bacon, onion and walnuts. In a small bowl, combine the mayonnaise, sugar, and vinegar. Serve with salad.

Finally, we had a no bake cookie issue. I made this recipe a thousand times, and this time actually read the recipe and realized I was adding things in wrong. Yet this time, we had to eat our no bake cookies with a spoon. = )

Char Broiled Steak with Hoisin Peanut Sauce

So I have been somewhat slacking in the culinary department, but I made this on Saturday. I started it in the broiler. But being that I've never EVER broiled anything, I think it was too close and so kinda burnt the sauce. Smoke filling to apart, I decided to move it to the grill. Which is where I feel much more comfortable. My dad grills everything. We used to joke when I was a kit that if you could grill spaghetti, he would. So my natural instinct is toward the grill.

Char Broiled Steak with Hoisin Peanut Sauce
Servings 4

• 1/2 c hoisin sauce
• 1/4 cup creamy peanut butter
• 2 T Rice vinegar
• 1 lb Beef sirloin, sliced 1/2 in thick (I used flank steak and didn't slice it, but cooked the entire steak then cut it)
• 1/4 cup chopped roasted peanuts

In a small bowl, stir together hoisin, peanut butter and vinegar until smooth. Reserve 1/3 cup for dipping sauce.

Heat broiler. Thread steak onto 4 metal skewers; place on foil lined baking sheet. Brush with half of the remaining hoisin mixture. Broil for 4-6 inches from heat; 5-7 minutes for medium rare. Turn once and brush with sauce.

Serve with sprinkled peanuts.

Roasted Tomato Garlic Sauce

It's been a few days / weeks since I've posted a new recipe. But alas, I have started cooking again. See, I've been under the weather for a week and just haven't felt up to it. I still can't really taste anything, but whatever. Blueberry assured me this recipe was YUMMY!

Its a Cooking Light recipe, so it's good for you too. That's always a plus.

Roasted Tomato Garlic Sauce
Recipe from Cooking Light

Serves 6

• 1 c chopped onion (I used a whole medium onion)
• 1 T Vegetable oil (I used EVOO - extra virgin olive oil)
• 25 cloves of garlic (The recipe has a note to not be concerned about so many cloves since you'll be roasting it and that makes garlic more mellow. I used about 20 cloves and could taste a nice garlic flavor. But remember, I can't taste anything.)
• 5 Large red tomatoes (about 3 lbs), each cut into 8 wedges
• 1/2 c water
• 1 T balsamic vinegar
• 1/2 tsp salt

Preheat oven to 450F

Combine onion, oil, garlic and tomatoes in a 13 X 9 in baking dish. Bake at 450 for 20 minutes. (I covered a cookie sheet with aluminum foil and used that instead. Quick and easy clean up)

Combine the tomato mixture, water, vinegar and salt in a large sauce pan; bring to a boil. Cook over high heat for 10 minutes. Place mixture in a blender or food processor, process until desired consistency.

Serving size: 1/2 cup
Yields 5 cups.

The Ultimate Beef Stew

And yes it was. I love Tyler Florence. If I could convince him to leave his wife then I'd be a happy woman. But alas, I won't be a home wrecker - besides I'd weigh 4000 pounds if I lived with him.

Not always a fan of all his recipes, but occasionally one comes along that I just love. And this was such the case for my Sunday Dinner. I like to cook something hearty and big on Sunday's so I have lunch for a couple of days during the week. Stews and soups are awesome for this. Last night, I made Tyler's Ultimate Beef Stew.

I'd do a few things differently next time. For starters, I'd actually read the recipe before 4:30 and realize it calls for 2.5 to 3 hours to cook. But I proved that you can still have an ultimate beef stew in an hour or so.

I'd also no put in as much ground cloves as it calls for. I'm not a huge fan of the flavor. But it was the smell that got me. All night the place smelled like one big clove...and I guess it could have been worse.

And lastly I didn't do the horseradish sour cream he recommended. Figured I didn't need it.

So here's the recipe on Food TV. But in case you're lazy like me and want to just read it...here it is.

The Ultimate Beef Stew

Photo courtesy of FoodNetwork

Courtesy of Tyler Florence, FoodNetwork
Serves 4-6

• 1/4 c extra-virgin olive oil, for frying, plus more to drizzle
• 3 T butter
• 2 c all-purpose flour
• 2 to 3 lb beef chuck shoulder roast, cut into 2-inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless)
• Sea salt and freshly ground black pepper
• 1 bottle good quality dry red wine (recommended: Burgundy)
• 8 fresh thyme sprigs
• 6 garlic cloves, smashed
• 1 orange, zest removed in 3 (1-inch) strips
• 1/4 teaspoon ground cloves
• 2 bay leaves
• 2 1/2 c beef stock
• 9 small new potatoes, scrubbed clean and cut in 1/2
• 1/2 lb carrots, peeled and sliced
• 2 c frozen pearl onions, a large handful
• 1 lb white mushrooms, cut in 1/2
• 1/2 lb garden peas frozen or fresh
• Fresh flat-leaf parsley, chopped, for garnish

Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.

While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.

Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.

After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.

Yield: 4 to 6 servings

Thai Style Chicken Soup

Also Know as Tom Ka Gai or something like that. It's my favorite Thai soup. And one I generally only order in the winter time. It's not exactly low cal - but can be.

It also doesn't warm up well at all. I highly recommend eating it all in one sitting. The coconut milk and chicken broth tends to separate when cooled. Then when warming it up, it doesn't really ever join back together for a creamy goodness it once was.

I cut this recipe in half for myself.

THAI STYLE CHICKEN SOUP
Serves: 6

• 1 Tsp Vegetable oil
• 3 Lemon Grass talks ; tough outer leaves removed, bottom 5 inches halved lengthwise and sliced crosswise (I couldn't find lemon grass so I cut one lemon in half and put it in there. Don't squeeze it, just plunk the lemon in the soup. You'll be draining it later so it doesn't matter. You just want that lemon flavor.)
• 3 Large shallots, chopped (Yah, I didn't have shallots either. I used the half of a yellow onion and it seemed fine)
• 8 sprigs fresh cilantro, chopped coarse
• 3 T Fish sauce
• 4 c Low sodium chicken broth
• 2 cans coconut milk (14 oz) shaken well ( I used the low cal or lite coconut milk)
• 1 T sugar
• 1/2 lb boneless chicken breasts, halved lengthwise and sliced on bias into 1/8 inch pieces
• 3 T lime juice
• 2 tsp Thai Red Curry Paste

Garnish
1/2 cup fresh cilantro leaves
2 Serrano chilies, sliced thin (I didn't bother with these it was already hot enough from the curry paste)
2 scallions, sliced thin on a bias
1 lime, cut into wedges

Heat oil in large saucepan over medium heat until just shimmering. Add lemon grass, shallots, cilantro, and 1 T fish sauce; cook, stirring frequently, until just softened, 2-5 minutes (vegetables should not brown).

Stir in chicken broth and 1 can coconut milk, bring to a simmer over high heat. Cover, reduce heat to low, and simmer until flavors have blended, 10 minutes. Pour broth through fine mesh strainer and discard solids in strainer Rinse saucepan and return broth mixture to pan.

Return pan to medium-high heat. Stir remaining can coconut milk and sugar into broth mixture and bring to simmer. Reduce heat to medium, add mushrooms, and cook until just tender, 2-3 minutes. Add chicken and cook stirring constantly, until no longer pink, 1-3 minutes. Remove soup from heat.

Combine lime juice, curry paste, and remaining 2 T fish sauce in small bowl; stir into soup. Ladle soup into bowls and garnish with cilantro, chilies, and scallions. Serve immediately with lime wedges.

Phad Thai

I've recently discovered that there are two things I cannot, without a doubt, cook. The first is banana bread. No matter how I try, I cannot, for the life of me, bake banana bread. I've tried twice in the last week and both times - once in a loaf pan and once in muffin form -I've burnt the little bananas to a crisp. I give up.

The second thing I cannot cook is rice noodles. I think I'm lacking patience when it comes to these and so don't cook them enough and they end up, well, more than al dente.

This brings me to this weeks recipe. Phad Thai. Now, normally I love Phad Thai, especially when someone who knows how to cook rice noodles does all the heavy lifting. I found a recipe that doesn't call for rice noodles. Me thinks we have a winner.

Phad Thai
Serves: 4

• 6 OZ Dried Chinese Egg Noodles, broken in half
• 1/2 tsp cooking oil
• 2 Eggs, beaten
• 3 T Dry sherry
• 3 T Rice vinegar
• 2 T Brown Sugar
• 2 T soy sauce (I used the low sodium on this)
• 2 T Oriental chili sauce (I used just Tapatio hot sauce)
• 1 T cooking oil
• 3 cloves Garlic, minced
• 2 cups FRESH bean sprouts
• 2 green onions, thinly sliced at an angle
• 1/4 cup cilantro, roughly chopped
• 1/4 cup finely chopped peanuts

Cook pasta according to the package directions. Drain.

Heat a wok or large skillet, add 1/2 tsp oil. Add eggs; lift and tilt the wok to form a thin egg sheet. Cook, without stirring, about 2 minutes or just till set. Slide egg sheet onto a cutting board; cool roll up egg sheet and cut into thin slices. Set aside.

For sauce, combine sherry, rice vinegar, brown sugar, soy sauce and chili sauce in a small bowl. Set aside.

Heat 1 T oil in wok or skillet. Add garlic and cook for 30 seconds. Add sauce and noodles, toss until heated through. Add bean sprouts, green onions, cilantro, peanuts and sliced egg.

Toss well; serve at once.

Chorizo-Tomato Stew

I am not, normally, a left over girl. I tend to not like left overs, but I know that being single and a cook, I will have left overs. So I've tried many'a recipes that will, in my opinion, give me the best left overs, thus reducing my lunch out bill.

And I think I have found one such recipe. It's a Rachael Ray / modified for Jenn recipe. It was one of those nights when I hadn't decided what to do for dinner. Was watching 30 minute meals and thought, "I have that. I have that. And I have that ingredient." Done.

Here's a link to Rachael's true recipe.

Here's my version.

Chorizo-Tomato Stew
Courtesy of Rachael Ray
Serves 4

• 2 T extra-virgin olive oil,
• 2 turns of the pan plus some for drizzling
• 3/4 lb chorizo sausage, thinly sliced
• 3 medium cloves garlic, chopped
• 1 large yellow onion, chopped
• 2 ribs celery, chopped (I didn't have celery so I didn't add it...)
• 1 large carrot, peeled and chopped
• 6 medium size red potatoes, halved and thinly sliced Salt and pepper
• 1 (28-ounce) can fire roasted diced tomatoes (didn't have fire roasted so used regular)
• 2 c chicken broth

Preheat a medium soup pot over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Add the chorizo and cook, stirring frequently, 3 minutes. Add the chopped garlic, onion, celery, carrot, potatoes, salt and pepper, cook for 3 to 4 minutes. Add the tomatoes and chicken broth and bring up to a bubble, turn the heat down to medium low and simmer for 10 minutes, or until slightly thickened.

Jalapeno Lime Marinade

Buddy KimR stopped by Saturday night with a 12 pack of Corona. She knew I was fixin' to BBQ up some flank steak that had been marinadin' in a Jalapeno Lime Marinade. This marinade is not for the faint of heart. Nahhh...just kidding. It was yummy. Even Kim, who doesn't cook, ask for the recipe.

Jalapeno Lime Marinade
Courtesy of MyRecipes
Yield: 1 1/3 c

• 1/2 c vegetable oil
• 1/2 c fresh lime juice
• 1 small white onin, chopped
• 2 jalapenos, chopped ( i used just one big one)
• 1 1/2 tsp cumin (I'm not a big cumin fan so I just used about 1/2 tsp)
• Freshly ground pepper.

Mix all the ingredients together and let them stand together for about 15 minutes. Put in the meat and marinate for up to 6 hours.

Pasta da Vinci

A week ago, I met an old high school friend at the Cheesecake Factory. Jenny and I split a pasta dish called Pasta DaVinci. It was quite possibly the best pasta dish I've had in ages. And so, me, being me, headed to the world wide web to find a recipe. I found two. And in Jenn fashion I combined them two recipes to one FABULOUS recipe.

Enjoy

PASTA DA VINCI
Serves 4

• 1 box Penne Pasta ( I used the mini penne)
• 3 large boneless, skinless, chicken breasts, cut into large pieces
• 1 medium Red onion, chopped
• 2 medium cloves of Garlic, minced
• 1 1/2 cup Madeira wine ( I haven't tried this with Marsala, but its possible you could use Sweet Marsala. The recipe should be more sweet tasting than dry.)
• 1 c Heavy cream
• 1/2 c Sour cream
• Butter

Melt butter in a skillet, brown chicken on both sides. Remove from skillet and set aside.

Meanwhile, cook pasta according to package.

In skillet, add a few more turns of the pan of EVOO (extra virgin olive oil).

Add mushrooms, onions and garlic. Sauté for about 2 minutes. Pour in wine. Let simmer for 5 minutes or until liquid has reduced by 2/3rds. Add sour cream and heavy cream; bring to a boil.

Add chicken back to the pan and let simmer for a couple of minutes.

If the liquid isn't reduced by enough, you can, like I did, add cornstarch and water to the mixture for a thickening agent. If you have patience though you might be okay. I, on the other hand, do not.

Remove from heat and toss with pasta. Serve immediately.

Italian Meatball Soup

SLSIL (St. Louis Sister-In-Law) is in town and made this tonight for dinner. It's quick, easy, and delish. Which, in case you don't know means DELICIOUS. It's a "pantry" meal in that just about everything you need for this is likely in your pantry - if you have a stocked pantry.

Italian Meatball Soup
Courtesy of Bev Wraspir
Servings: 6

• 18 oz Package frozen fully cooked Italian seasoned meatballs (35)
• 2 c Frozen mixed vegetables
• 32 oz Beef Broth (large box)
• 14 oz (1 can) Italian style diced tomatoes
• 1/2 c water
• 1/3 c Uncooked small shells pasta (you can use another small type of pasta)
• Shredded Parmesan cheese

Combine in large saucepan and bring to a boil. Reduce heat and simmer for 8-10 minutes until pasta is tender.

Serve with cheese sprinkled over the top when served.

I kid you not when I say this is tasty. And the best part it has left overs and I'll be sure to let you know how those are tomorrow.