For the last month or so, I've been very focused on my other hobby -- jewelry making -- for a very good reason...my "girl" Danielle was getting married and I was asked to make her necklace and earrings as well as those for the maid of honor. Danielle is the oldest daughter of my best friend of 30 years, so I am a de facto auntie and was so honored to make this special gift! Tonight, when I arrived home, nuptials behind us as of yesterday, there were two things I knew for sure: 1) I was HUNGRY; 2) I was exhausted.
This meant that I needed something super fast, easy and nourishing that I could whip up for dinner. Something warm, filling and comforting. And something that would replenish my energy stores. The perfect solution? Pasta!
Pasta Sinatra
1/2 lb. linguine
3 small zucchini, sliced
1/3 cup fresh chopped basil
1/4 cup extra virgin olive oil
Red pepper flakes, to taste
1/4 cup of fresh, grated Parmesan
Fresh ground pepper, to taste
Prepare pasta according to package directions. While pasta is cooking, clean, cut and slice zucchini. Steam zucchini until tender. Once steamed to taste, drain water and set aside. Drain cooked pasta thoroughly. Return pasta to empty pot, add zucchini, basil olive oil and red pepper. Toss thoroughly. Divide evenly among four pasta bowls or plates. Sprinkle with Parmesan cheese and top with fresh ground pepper to taste. Serve immediately while warm.
Give it whirl. Crank the heat up or down with red pepper. Mangia!
Until next time
Suz
Sunday, July 11, 2010
Monday, June 7, 2010
Sunday Pot Roast - My Favorite Comfort Food!
Who doesn't love comfort food? The aromas, the flavors, the textures that remind you of those times when your mom would make your favorite meal for your special day or to cheer you up on a bad day. Well, my folks came down to visit me this weekend and I wanted to make my version of my all-time favorite meal: Sunday Pot Roast.
My mom always makes hers in a pressure cooker, which takes less time but makes the meat oh-so-fall-apart-tender. I don't have a pressure cooker, so I do mine in a slow cooker. Takes most of the day, but you get the same tender meat and melding of herbs, spices and meat because it does take hours. The upshot of the slow cooker (which is one of my favorite kitchen appliances, by the way) is that you can put your dinner on to cook before you leave for work in the morning. And, by the time you get home at night, you're welcomed home by delicious homemade dinner. Ready to eat! Slow cooking is one of the best methods for singletons, it gives you that "welcome home" fragrance even when Mom is 200 miles away.
Suzie's Sunday Pot Roast
Yields approx. 8 hearty servings
2 1/2 lb. chuck roast or pot roast
1/2 medium red onion, sliced
2 cups baby carrots
32 oz. prepared beef broth
2 Tblsp parsley flakes
1 Tsp dried thyme
Salt and pepper to taste
1 bay leaf
Rinse meat and pat dry. Set aside. Heat medium skillet or iron frying pan over high heat, add butter and melt. Add onion and cook until almost caramelized, about 7 minutes. Add garlic. Place meat in pan, turn heat down to medium. Brown meat evenly on all sides taking care not to burn the garlic.
While the meat is browning, layer potatoes and carrots in slow cooker. Once meat is browned on all sides, remove the pan from the heat (be careful and use a pot holder!). Add the meat and onions to the slow cooker on top of vegetables, pour butter and garlic evenly over ingredients in the cooker. Sprinkle parsley, thyme and salt and pepper evenly over the top of the mixture. Add beef broth and bay leaf. Put lid on the cooker and turn the cooker on high. Let cook for approx. 6-8 hours or until meat is fall apart tender.
The secret to working with a slow cooker is to NOT remove the lid during the cooking process. I know that it's really hard to resist, but the secret of the slow cooker is the build up of heat inside the pot. I will usually remove the lid once or twice (really quickly!) about 2/3 of the way through the cooking process to check the meat and pull it apart to aid in cooking more quickly. To serve:
Remove bay leaf and discard. Serve in bowls with an even amount of meat and vegetables. Make sure to add the broth to the serving! I like to serve with a large "crostini."
Crostini
Yields 8 servings
4 large slices of sourdough bread cut in half or 8 sandwich size slices
Butter
Parmesan cheese
Seasoned salt
Heat a toaster oven or oven to 450 degrees. Spread slices of bread with butter. Top with grated Parmesan cheese, don't be shy! Sprinkle lightly with seasoned salt. Place in oven and toast/bake until the top is brown and crispy. Serve immediately with Pot Roast.
It's really hard to go wrong with either recipe. It tastes great every time.
Give it a try and let me know how it works out!
Suzie Q
My mom always makes hers in a pressure cooker, which takes less time but makes the meat oh-so-fall-apart-tender. I don't have a pressure cooker, so I do mine in a slow cooker. Takes most of the day, but you get the same tender meat and melding of herbs, spices and meat because it does take hours. The upshot of the slow cooker (which is one of my favorite kitchen appliances, by the way) is that you can put your dinner on to cook before you leave for work in the morning. And, by the time you get home at night, you're welcomed home by delicious homemade dinner. Ready to eat! Slow cooking is one of the best methods for singletons, it gives you that "welcome home" fragrance even when Mom is 200 miles away.
Suzie's Sunday Pot Roast
Yields approx. 8 hearty servings
2 1/2 lb. chuck roast or pot roast
1/2 medium red onion, sliced
1 Tblsp minced fresh garlic
2 Tblsp butter
6 medium red potatoes, cut into big bite-sized pieces (about 3/4" square)2 cups baby carrots
32 oz. prepared beef broth
2 Tblsp parsley flakes
1 Tsp dried thyme
Salt and pepper to taste
1 bay leaf
Rinse meat and pat dry. Set aside. Heat medium skillet or iron frying pan over high heat, add butter and melt. Add onion and cook until almost caramelized, about 7 minutes. Add garlic. Place meat in pan, turn heat down to medium. Brown meat evenly on all sides taking care not to burn the garlic.
While the meat is browning, layer potatoes and carrots in slow cooker. Once meat is browned on all sides, remove the pan from the heat (be careful and use a pot holder!). Add the meat and onions to the slow cooker on top of vegetables, pour butter and garlic evenly over ingredients in the cooker. Sprinkle parsley, thyme and salt and pepper evenly over the top of the mixture. Add beef broth and bay leaf. Put lid on the cooker and turn the cooker on high. Let cook for approx. 6-8 hours or until meat is fall apart tender.
The secret to working with a slow cooker is to NOT remove the lid during the cooking process. I know that it's really hard to resist, but the secret of the slow cooker is the build up of heat inside the pot. I will usually remove the lid once or twice (really quickly!) about 2/3 of the way through the cooking process to check the meat and pull it apart to aid in cooking more quickly. To serve:
Remove bay leaf and discard. Serve in bowls with an even amount of meat and vegetables. Make sure to add the broth to the serving! I like to serve with a large "crostini."
Crostini
Yields 8 servings
4 large slices of sourdough bread cut in half or 8 sandwich size slices
Butter
Parmesan cheese
Seasoned salt
Heat a toaster oven or oven to 450 degrees. Spread slices of bread with butter. Top with grated Parmesan cheese, don't be shy! Sprinkle lightly with seasoned salt. Place in oven and toast/bake until the top is brown and crispy. Serve immediately with Pot Roast.
It's really hard to go wrong with either recipe. It tastes great every time.
Give it a try and let me know how it works out!
Suzie Q
Thursday, June 3, 2010
Spicin' it Up with Salsa Verde
Before I moved back to Santa Clarita from San Clemente, I spent a good deal of time with my friend Andrea, who had a nanny at the time. Mimi is an amazing cook and would often make homemade chicken taquitos and the most amazing salsa verde. Of course, it was my duty to make sure I scarfed down a ton of the salsa with the freshly made taquitos. Mimi was nice enough to share her own recipe with me and now I'm going to share it with you.
The heat profile will vary depending upon what time of year you're making this salsa because chiles are hotter at certain times of year. Don't ask me why, but during my years on the menu committee at both La Salsa and Baja Fresh this was proven true. Try this delicious salsa as a traditional dip with your favorite Mexican dishes or top some grilled chicken or white fish with the mixture. Experiment!
Mimi's Salsa Verde
1 lb. tomatillos
2 jalapenos, halved and seeded
1/2 bunch cilantro, stemmed
2 cloves garlic, coarsely chopped
1/2 cup white onion, chopped
Juice of one lime
Salt to taste
Remove papery husks from tomatillos and rinse well. Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. While tomatillos and chiles are boiling, place 1/2 bunch of cilantro in your blender and blend until chunky. I like to remove or cut most of the stems. Remove tomatillos and chiles from the pan with a slotted spoon and put into blender with lime juice, onions, cilantro, garlic and salt and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.
If the salsa is a little too acidic for you, add a little sugar and mix it in.
Makes approx. 3 cups.
Give it a try. You'll be addicted!
Eat well!
Suzie Q
Photo courtesy: SimplyRecipes.com
Monday, May 31, 2010
The Easiest BBQ Ever
So, yeah, I know it's Memorial Day weekend and everyone's supposed to grill their own meats and have lots to eat and drink. But, after talking about getting out the meat, marinating it, blah blah blah, there was a little change up last night at my weekly "hang out" with my buddy R. You see, I have been dying. OK, so not really "dying" but really really really wanted to go to Morton's for a long time. In case you're not familiar with Mortons, it's a prestigious (translation-expensive) and famous steak house.
The cool thing about Morton's is that they literally bring the cuts of meat to you. It was kind of funny and interesting that our server brought over a cart that was festooned with a tray of meat, fresh vegetables and fresh seafood. There was a story of each and every piece on that tray. Yeah, everyone who knows me knows that I read cookbooks like they're novels, but even I was getting a little bored after the 20 minute dissertation. Blame it on A.D.D. or hunger. Or both. BUT, I did learn something new last night. There's actually such a thing as a bone in filet mignon. I had no idea that this delicious cut of meat was ever served on the bone, but it may have had a little better flavor than the regular cut. But if you've ever filet mignon...properly prepared ...you know it melts like buttah on your tongue. So I ordered the bone in filet. And, as promised, it melted like buttah on my tongue. The outside was a perfect char with a tender, medium finish on the inside. I know I sound crazy talking about a piece of red meat in such reverent tones. But, if you had wrapped your lips around this bad boy, you would feel the same!
Our sides were broccoli (more about R's broccoli fetish another time) and mashed potatoes. Honestly, the potatoes could have been better. A little too smooth for my taste but then again, I've never met a potato I didn't like so I managed to "choke it" down. ha ha
Now let's talk about dessert. Our server, Kristin, described this amazing chocolate souffle that we'd have to order at the time that we ordered our entrees because it takes so long to make. So, of course, we ordered that. But, upon arrival, it looked like a giant (dare I say) breast! It was very funny. After the souffle was served, it looked more like mush on the plate. And nothing like what I was expecting. I guess that is what happens when we put expectations on something. You see, I LOVE LOVE LOVE the chocolate lava cake at seafood restaurant, Roy's. THAT particular dessert is enough to bring tears to my eyes and makes my mouth water just thinking about it. If you ever happen upon a Roy's seafood restaurant, go in for the Butterfish and the Chocolate Lava Cake. Just trust me on this one. Do not ask questions. Just order it.
So at the end of the meal, lots of laughs and very full tummies later we went and worked it off over a few rounds of pool. I stink at pool, let's just put it out there. But it is still fun and definitely a good thing to do when you're hanging out.
What does this posting mean? Well, I guess I can just say that sometimes the best way to use your kitchen is to not use it at all. Enjoy the company of your friends and loved ones because life is way too short. Laugh like crazy. Enjoy your food.Taste it. I mean, really savor it. Just like life. Just like love.
Until I'm back in the kitchen,
Suzie Q
The cool thing about Morton's is that they literally bring the cuts of meat to you. It was kind of funny and interesting that our server brought over a cart that was festooned with a tray of meat, fresh vegetables and fresh seafood. There was a story of each and every piece on that tray. Yeah, everyone who knows me knows that I read cookbooks like they're novels, but even I was getting a little bored after the 20 minute dissertation. Blame it on A.D.D. or hunger. Or both. BUT, I did learn something new last night. There's actually such a thing as a bone in filet mignon. I had no idea that this delicious cut of meat was ever served on the bone, but it may have had a little better flavor than the regular cut. But if you've ever filet mignon...properly prepared ...you know it melts like buttah on your tongue. So I ordered the bone in filet. And, as promised, it melted like buttah on my tongue. The outside was a perfect char with a tender, medium finish on the inside. I know I sound crazy talking about a piece of red meat in such reverent tones. But, if you had wrapped your lips around this bad boy, you would feel the same!
Our sides were broccoli (more about R's broccoli fetish another time) and mashed potatoes. Honestly, the potatoes could have been better. A little too smooth for my taste but then again, I've never met a potato I didn't like so I managed to "choke it" down. ha ha
Now let's talk about dessert. Our server, Kristin, described this amazing chocolate souffle that we'd have to order at the time that we ordered our entrees because it takes so long to make. So, of course, we ordered that. But, upon arrival, it looked like a giant (dare I say) breast! It was very funny. After the souffle was served, it looked more like mush on the plate. And nothing like what I was expecting. I guess that is what happens when we put expectations on something. You see, I LOVE LOVE LOVE the chocolate lava cake at seafood restaurant, Roy's. THAT particular dessert is enough to bring tears to my eyes and makes my mouth water just thinking about it. If you ever happen upon a Roy's seafood restaurant, go in for the Butterfish and the Chocolate Lava Cake. Just trust me on this one. Do not ask questions. Just order it.
So at the end of the meal, lots of laughs and very full tummies later we went and worked it off over a few rounds of pool. I stink at pool, let's just put it out there. But it is still fun and definitely a good thing to do when you're hanging out.
What does this posting mean? Well, I guess I can just say that sometimes the best way to use your kitchen is to not use it at all. Enjoy the company of your friends and loved ones because life is way too short. Laugh like crazy. Enjoy your food.Taste it. I mean, really savor it. Just like life. Just like love.
Until I'm back in the kitchen,
Suzie Q
Saturday, May 29, 2010
Today's a Two-Fer!!!
I was reading back through my posts and realized that I haven't posted my award-winning chicken recipe. Hell-llloooooo! Yes, a few years ago (can't believe it's been since 2003) I had just started entering recipe contests. At the time, I worked at a public relations and marketing agency that specialized in representing food clients. One of our clients at the time was Mrs. Dash, and we put on recipe contests each year. Of course, because I love food and love cooking and saw some of these recipes coming in, I caught the bug myself.
What I remember with some fondness about this recipe and adventure is that it was, quite possibly, the only bright spot in one of the worst summers my family endured. Ever. And one day, in the midst of it, I received a phone call telling me I had placed second in the "Cook Like a Californian" cooking contest that was sponsored by the California Poultry Federation (think the Foster Farms chickens). I was so excited to win $500 plus a year's supply of chicken and a bunch of Foster Farms toys, including the stuffed Foster Farms chickens. What fun.
Any-hoo, the category was: Chicken with an Ethnic Twist and below is my little recipe. Please give it a whirl! I hope you love it as much as I do.
Little Havana El Jefe Pollo
1 box (7 ounces) black bean and rice mixture
4 ounces Spanish chorizo, casing removed and crumbled
5 ounces grated Monterey Jack cheese, divided
4 boneless, skinless California chicken breasts
1 California Roma tomato, sliced into 8 pieces
1 ripe plantain, peeled and sliced to 1/4" thickness
olive oil, as needed
1/2 teaspoon granulated sugar
1 California avocado, quartered and sliced
Preheat oven to 425 degrees F. Prepare rice and bean mixture according to package directions. While rice is cooking, fry crumbled chorizo in frying pan until crisp and pieces are small; drain on paper towel. Wipe fry pan clean. Place chorizo in small bowl and mix with 4 ounces Jack cheese. Set aside. Cut into the fattest side of each chicken breast making a "packet", making sure to not cut all the way through. Stuff each breast with an equal amount of chorizo mix; press firmly to close or secure with toothpicks. Place breasts in 9x9-inch baking pan. Place two tomato slices on each breast and sprinkle remaining 1 ounce cheese over top of all. Bake for 25 minutes.
While chicken is cooking, heat enough olive oil in the bottom of the fry pan, about half-way up a plantain slice. Heat oil over high heat. Place plantain slices in hot oil and fry for two minutes per side, until slightly crispy and browned. Remove from oil, drain on paper towels; sprinkle with sugar.
When chicken is done, divide bean and rice mixture among four dinner plates and place a breast on each of the mounds. Garnish with fried plantains and avocado slices.
4 servings.
Second Place, Chicken with an Ethnic Twist Category
Developed by: Suzanne Finne, Saugus, California
For more recipes from this contest, visit this link - http://www.cpif.org/index.php?option=com_content&task=view&id=128
Snack Attack!
Ok, I have to admit it: I love to snack. It's not the greatest addiction for those of us watching our waist lines, but every once in a while I just have to make one of my favorites: Buffalo Popcorn Chicken. Yeah, it's a crazy name, but think Popcorn Shrimp meets Buffalo Wings...and not a Hooters girl in sight.
This is one of Rachel Ray's recipes that I have incorporated into my repeteroire, it's pretty darn simple and one of the best items you can bring to a pot luck or serve at a party. In fact, if you're going to a Memorial Day bbq this weekend, these will be a big hit. Give them a try, you can oomph up the heat or dial it back a little depending upon your taste.
Do note that they can be a bit messy in the making because of the pancake batter. But TRUST ME, this will be one tasty way to get your hands dirty. Have a great time in the kitchen and let me know what you think of these delicious little bites.
Buffalo Popcorn Chicken
Vegetable oil, for frying
2 1/2 cups complete pancake mix, any brand, divided
1 1/4 cups water
8 teaspoons hot sauce, divided (recommended: Tabasco or Frank's Red Hot)
1 1/4 pounds chicken tenders or chicken breast cut into small bite-sized pieces
1 cup store bought, good quality refrigerated blue cheese dressing (recommended: Marie's brand)
2 scallions, finely chopped
1 teaspoon coarse black pepper, 1/3 palm full
Cut celery sticks
In a deep sided skillet heat 1 1/2 inches of vegetable oil over medium heat. If you wish to test the oil, add a 1-inch cube of bread to hot oil. If it turns deep golden brown in color in a count of 40, the oil is ready.
While the oil is heating make the batter. In a wide mixing bowl combine 2 cups of the pancake mix, 1 1/4 cups water and about 6 teaspoons hot sauce. (Use a regular teaspoon you would stir coffee with – that's what I did. I don't, technically, have a set of actual measuring spoons.) Place the remaining plain 1/2 cup pancake mix in another wide mixing bowl. Arrange the batter and the bowl of plain pancake mix near the cook top and the heating oil. Line a plate with a few sheets of paper towels and keep within reach.
Once the oil is heated and ready, toss the chicken pieces in 2 teaspoons of hot sauce then toss in the plain pancake mix, coat evenly and shake off excess. The plain dry pancake mix will help the batter stick to the chicken pieces. Add some of chicken to the batter, you are going to want to work in 3 to 4 batches coating and frying. Using a fork, toss the bites in the batter. Remove the first batch from the batter, shaking off the excess batter as you carefully add them to the hot oil. Fry for 2 minutes on the first side, or until the first side is a deep golden brown, flip and continue to fry for another 2 minutes or until deep golden brown all over. Remove from the oil and drain on the paper towel lined plate, season with salt. Repeat until all the popcorn chicken bites are fried. Serve immediately with refrigerated, good quality creamy blue cheese prepared dressing with chopped scallions and black pepper stirred into it for dipping. Garnish platter with celery sticks.
Photo credit: Rachel Ray's website
Sunday, May 16, 2010
Checking In!
Hello readers,
Once again I realize it's been a while since my last post, but I have been getting ready for a gigantor presentation this week for work and it's taken up all of my cooking time. BUT today I wanted to check in with you and share one of my favorite appetizer recipes that I actually copped from one of my properties in Florida: The West Bay Beach & Golf Club. While the community has an amazing array of Clubs and restaurants on property, we also have a private beach house out on Little Hickory Island that has a really great restaurant. Of all the fresh seafood items on the menu, this is my hands-down favorite. It's surprisingly easy to make and will knock the socks off of all your guests!
Crab Martini
2 whole avocado
1 Roma tomato
6 oz Jumbo Lump Crab (you can buy this canned at Trader Joe's if you can't find super fresh)
salt & pepper
2 t olive oil
2 t fresh lemon juice
Mix diced avocado, diced tomato and crab in a bowl. Add lemon juice and olive oil. Mix well and add salt and pepper to taste. Divide evenly among four martini glasses and garnish with a lemon wedge.
Voila! Instant Iron Chef!
Once again I realize it's been a while since my last post, but I have been getting ready for a gigantor presentation this week for work and it's taken up all of my cooking time. BUT today I wanted to check in with you and share one of my favorite appetizer recipes that I actually copped from one of my properties in Florida: The West Bay Beach & Golf Club. While the community has an amazing array of Clubs and restaurants on property, we also have a private beach house out on Little Hickory Island that has a really great restaurant. Of all the fresh seafood items on the menu, this is my hands-down favorite. It's surprisingly easy to make and will knock the socks off of all your guests!
Crab Martini
2 whole avocado
1 Roma tomato
6 oz Jumbo Lump Crab (you can buy this canned at Trader Joe's if you can't find super fresh)
salt & pepper
2 t olive oil
2 t fresh lemon juice
Mix diced avocado, diced tomato and crab in a bowl. Add lemon juice and olive oil. Mix well and add salt and pepper to taste. Divide evenly among four martini glasses and garnish with a lemon wedge.
Voila! Instant Iron Chef!
Saturday, April 10, 2010
The Whole Enchilada!
The other day I mentioned the whole enchilada and I thought today that I would share a slightly nontraditional enchilada recipe I created for the Pillsbury Bake Off a couple of years ago. It's loosely based on a burrito that I had at a restaurant called "Mexicali" in Sherman Oaks, Calif.
What an interesting little place this is. Located right on Ventura Blvd., it looks like any other of the ubiquitous boulevard restaurants with outside seating. But inside, it's comfortable, unpretentious and peppered with celebrities. One afternoon I was there with some friends and Jessica and Ashely Simpson walked in with their mother. Cool star sighting. And yes, Miss Jessica is beautiful.
What makes this recipe so delicious is the slighty spicy flavoring of the beef, offset by the cool tanginess of goat cheese. Goat cheese isn't for everyone because of its unique, sharp/savory flavor profile so if you're not a fan try a different type of cheese like havarti or just cool, shredded Monterey Jack.
Urban Cowboy Beef Enchiladas
Serves 4
You'll note that I use Old El Paso items in this recipe, they were one of the sponsors of the contest that year, so substitute your favorite brand if desired.
2 lbs. chuck roast, coarsely chopped (approx. 1/8"x 1/8" cubes)-get your butcher to do it
1 package Old El Paso 40% less sodium taco seasoning
2 cups water
1 medium red onion, sliced
3 slices regular or turkey bacon, chopped
2 Tblsp olive oil
8 Tbsp goat cheese, room temperature
8 Old El Paso flour tortillas for burritos
1 can Old El Paso Mild Enchilada Sauce (divided)
Sour cream garnish (optional)
1. Heat iron frying pan over high heat, add chuck roast and brown meat evenly. Turning occassionally to ensure even browning. When meat is browned, sprinkle taco seasoning over meat and mix thoroughly with a wooden spoon. Add water. Lower heat to medium and bring to a simmer. Simmer at medium heat for 15-20 minutes or until most liquid has evaporated.
2. While meat is simmering, preheat oven to 350 degrees F and place 8-ince saute pan on another burner, turn heat on medium. Add olive oil to pan and let heat approx. 1 minute. Add onions, turning thoroughly to coat with oil. Heat until they start to sweat, stirring frequently. Whe onions start to wilt, add chopped turkey baon, stir together and continue cooking onions until take they on the desired brownish, caramelized appearance.
3. Transfer seasonsed meat mixture to large stainless steel or glass mixing bowl and add onion and bacon mixture. Mix thoroughly with wooden spoon. Keep the iron pan handy!
4. Take 2 to 3 Tbsp of the enchilada sauce to cover the bottom of the iron frying pan. Next, take a flour tortilla and smear with 1 Tblsp of goat cheese. Add 3 Tblsp of meat mixture. Set tortilla on counter, fold both ends of the tortilla toward th emiddle and roll to form a burrito. Place seam side down in the skillet. Repeat until there are 8 enchiladas. Pour remaining enchilada sauce over the top of tortillas. Place in the oven and bake for approx. 15 minutes or until sauce is slightly bubbling.
5. Remove from oven. Divide 8 enchiladas among four plates, garnish with dollop of sour cream, if desired.
Serving suggestions: Pair with spanish rice and/or steamed zucchini.
If you have some time on your hands this weekend, give my recipe a whirl. You can use the filling to create burritos, as well.
Until next time...eat well my friends,
Suzie Q
What an interesting little place this is. Located right on Ventura Blvd., it looks like any other of the ubiquitous boulevard restaurants with outside seating. But inside, it's comfortable, unpretentious and peppered with celebrities. One afternoon I was there with some friends and Jessica and Ashely Simpson walked in with their mother. Cool star sighting. And yes, Miss Jessica is beautiful.
What makes this recipe so delicious is the slighty spicy flavoring of the beef, offset by the cool tanginess of goat cheese. Goat cheese isn't for everyone because of its unique, sharp/savory flavor profile so if you're not a fan try a different type of cheese like havarti or just cool, shredded Monterey Jack.
Urban Cowboy Beef Enchiladas
Serves 4
You'll note that I use Old El Paso items in this recipe, they were one of the sponsors of the contest that year, so substitute your favorite brand if desired.
2 lbs. chuck roast, coarsely chopped (approx. 1/8"x 1/8" cubes)-get your butcher to do it
1 package Old El Paso 40% less sodium taco seasoning
2 cups water
1 medium red onion, sliced
3 slices regular or turkey bacon, chopped
2 Tblsp olive oil
8 Tbsp goat cheese, room temperature
8 Old El Paso flour tortillas for burritos
1 can Old El Paso Mild Enchilada Sauce (divided)
Sour cream garnish (optional)
1. Heat iron frying pan over high heat, add chuck roast and brown meat evenly. Turning occassionally to ensure even browning. When meat is browned, sprinkle taco seasoning over meat and mix thoroughly with a wooden spoon. Add water. Lower heat to medium and bring to a simmer. Simmer at medium heat for 15-20 minutes or until most liquid has evaporated.
2. While meat is simmering, preheat oven to 350 degrees F and place 8-ince saute pan on another burner, turn heat on medium. Add olive oil to pan and let heat approx. 1 minute. Add onions, turning thoroughly to coat with oil. Heat until they start to sweat, stirring frequently. Whe onions start to wilt, add chopped turkey baon, stir together and continue cooking onions until take they on the desired brownish, caramelized appearance.
3. Transfer seasonsed meat mixture to large stainless steel or glass mixing bowl and add onion and bacon mixture. Mix thoroughly with wooden spoon. Keep the iron pan handy!
4. Take 2 to 3 Tbsp of the enchilada sauce to cover the bottom of the iron frying pan. Next, take a flour tortilla and smear with 1 Tblsp of goat cheese. Add 3 Tblsp of meat mixture. Set tortilla on counter, fold both ends of the tortilla toward th emiddle and roll to form a burrito. Place seam side down in the skillet. Repeat until there are 8 enchiladas. Pour remaining enchilada sauce over the top of tortillas. Place in the oven and bake for approx. 15 minutes or until sauce is slightly bubbling.
5. Remove from oven. Divide 8 enchiladas among four plates, garnish with dollop of sour cream, if desired.
Serving suggestions: Pair with spanish rice and/or steamed zucchini.
If you have some time on your hands this weekend, give my recipe a whirl. You can use the filling to create burritos, as well.
Until next time...eat well my friends,
Suzie Q
Tuesday, April 6, 2010
Whew! Finally back from the road & ready for SOUP!
Finally! I am back in my own kitchen on the West Coast instead of traveling across the east coast of the U.S. for work. It was a fun trip through Florida, where I tasted many a fresh fish, diver scallop, discovered some new techniques that I want to share with you, and ate way too much!!! But good fun.
Despite the good times I had and the good food I ate, I couldn't wait to get home and eat some of my own soup. As you may have read in an earlier post, over the last 14 months or so, I have managed to drop an amazing amount of weight and one of the ways that I have been able to that was by eating a lot of soup. All kinds of soup: butternut squash, veggie soup, stews, and more. But, my go-to favorite soup is my own version of Tuscan White Bean Soup. It's so delicious and hearty. If you're doing the Weight Watchers program or lifestyle, white beans are what they call a "filling food," i.e., a food that keeps you more satisfied than one filled with sugars and processed foods.
Before I digress, let me share you my quick and easy version of my soup. I like to make everything simple, so there's literally one of everything. You'll see. Just read on.
Tuscan White Bean & Ham Soup (eliminate the ham to make it vegetarian!)
¼ cup sliced red onion
1 Tablespoon butter or margarine
4 oz. "off the bone ham" from the deli counter, sliced about 1/4" thick or 1/2 a ham steak from the meat dept and cut into small bite-size squares
1 Tablespoon garlic powder (or to taste)
1 Tablespoon parsley flakes
Scant ½ teaspoon thyme
1 bay leaf
Salt and pepper to taste
1 can great northern white beans
1 can vegetable broth
1 can water
1 sprig FRESH rosemary
Heat medium saucepan over high flame, add butter or margarine and melt. Once melted, add onions and cook until caramelized (brown but take care not to burn). Once caramelized, add chopped ham, all spices, beans, broth and water. With a fork or potato masher, smash some of the beans (not all of them), helps thicken the soup. Stir well and bring to a rolling boil. Lower heat and simmer for approx. 20 minutes until liquid is reduced. Remove pan from burner and add rosemary sprig, run through soup and then let sit for approx. 5 minutes. Serve with warmed, crusty French bread.
Make approx. 3-4 servings depending upon how hungry you are. I adjust the spice levels all the time, so play with it.
If you want to really put this soup over the top serve it with a drizzle of truffled olive oil and baked proscuitto crumbles that you add just before serving.
You may store left over portions in the fridge and eat them throughout the week. My general rule of thumb is 4-ish days for soup and then it's history.
Until next time my hungry friends!
Suzie Q
Image courtesy of agoodappetite.blogspot.com
Monday, March 15, 2010
More About Peas N Qs
Today is the first day of the time change this year and I'm seriously lagging today. Thank goodness that yesterday I spent the afternoon cooking some amazing turkey burgers and also grilled chicken breast and sirloin steak. One thing I need to tell you is, that in addition to being a food fanatic, I am also a Weight Watcher. Yes folks, I'm losing weight. Over the last 14 months, I have lost an amazing 82 lbs., while cooking amazing food for myself and for my friends. So. Yes. I'm here to say...you can quite possibly have it all.
Because this is a food blog, let me share my Turkey Burger recipe with you tonight. My co-worker, Victor, loves that I cook on Sundays because it always means he has breakfast, lunch and snacks the rest of the week! My friend Rachel (rachiebakes) started her baking blog a few weeks back and has told me that pictures are imperative. Next week, I'll take some pictures of these delicious burgers. Until then, you'll have to trust me...these will knock your socks off!
Fantabulous Turkey Burgers
yields approx 6 burgers
1 lb. lean ground turkey
1 whole egg
1/4 cup Worchestershire sauce plus 1/4 cup divided
1 small shallot, minced
1/4 cup finely crushed saltines or old fashioned oatmeal
garlic powder, to taste
salt and pepper, to taste
Olive oil cooking spray
Instructions
Combine all ingredients except the additional 1/4 cup Worchestershire sauce in a mixing bowl. With your hands, combine all ingredients thoroughly. Don't be afraid to dig your hands in there and make sure all items are combined. I like to eyeball the size of my burgers and basically reach into the bowl, take out a scoop of the meat mixture into my palm and then form into a patty. Place each patty on a plate until you have 6 patties. Pour remaining Worchestershire sauce evenly over the patties and place in the refrigerator to marinate further for 20 minutes.
Heat a cast iron pan over high heat, spray with cooking spray. When pan is nice and hot, gently lay patties into the pan, reduce heat to medium and cook for approx. 6 minutes. Flip burgers and cook on remaining side for another 3 minutes until cooked through. Do not overcook, that's what makes "other" turkey burgers so dry. These babies are nice and moist...even the next day. I have to do these in two batches because I only have 12" cast iron pan. You can do the same!
Serve immediately on a toasted onion bun with lettuce, thinly sliced red onion and your choice of cheese. Try provolone. It's awesome. Unless you like a ton of condiments that mask the flavor of the meat, try this burger with the bread "dry." Moist. Tasty.
Optional add ins: try ONE of the following add in's each time you make the burgers for a bit of a change up-palmful of mixed grated cheese like gouda and havarti (see Trader Joe's); freshly grated high quality Parmesan; grated zuchinni.
I bag up the uneaten patties individually and take them to work the next day, and microwave on 20 seconds then eat without any bread for a nice Weight Watcher friendly snack!
Give this recipe a whirl and share it with your friends. In the meantime, I'll be gathering more thoughts and more of my recipes to share!
Your Friend in Food
Suzie Q
Because this is a food blog, let me share my Turkey Burger recipe with you tonight. My co-worker, Victor, loves that I cook on Sundays because it always means he has breakfast, lunch and snacks the rest of the week! My friend Rachel (rachiebakes) started her baking blog a few weeks back and has told me that pictures are imperative. Next week, I'll take some pictures of these delicious burgers. Until then, you'll have to trust me...these will knock your socks off!
Fantabulous Turkey Burgers
yields approx 6 burgers
1 lb. lean ground turkey
1 whole egg
1/4 cup Worchestershire sauce plus 1/4 cup divided
1 small shallot, minced
1/4 cup finely crushed saltines or old fashioned oatmeal
garlic powder, to taste
salt and pepper, to taste
Olive oil cooking spray
Instructions
Combine all ingredients except the additional 1/4 cup Worchestershire sauce in a mixing bowl. With your hands, combine all ingredients thoroughly. Don't be afraid to dig your hands in there and make sure all items are combined. I like to eyeball the size of my burgers and basically reach into the bowl, take out a scoop of the meat mixture into my palm and then form into a patty. Place each patty on a plate until you have 6 patties. Pour remaining Worchestershire sauce evenly over the patties and place in the refrigerator to marinate further for 20 minutes.
Heat a cast iron pan over high heat, spray with cooking spray. When pan is nice and hot, gently lay patties into the pan, reduce heat to medium and cook for approx. 6 minutes. Flip burgers and cook on remaining side for another 3 minutes until cooked through. Do not overcook, that's what makes "other" turkey burgers so dry. These babies are nice and moist...even the next day. I have to do these in two batches because I only have 12" cast iron pan. You can do the same!
Serve immediately on a toasted onion bun with lettuce, thinly sliced red onion and your choice of cheese. Try provolone. It's awesome. Unless you like a ton of condiments that mask the flavor of the meat, try this burger with the bread "dry." Moist. Tasty.
Optional add ins: try ONE of the following add in's each time you make the burgers for a bit of a change up-palmful of mixed grated cheese like gouda and havarti (see Trader Joe's); freshly grated high quality Parmesan; grated zuchinni.
I bag up the uneaten patties individually and take them to work the next day, and microwave on 20 seconds then eat without any bread for a nice Weight Watcher friendly snack!
Give this recipe a whirl and share it with your friends. In the meantime, I'll be gathering more thoughts and more of my recipes to share!
Your Friend in Food
Suzie Q
Sunday, March 14, 2010
And we're off!
If you like to eat, then you just happened along a wide spot in the culinary road that I hope to turn into a fun place to gather, find inspiration and share a favorite pasttime.
First of all, let's talk about Peas n Q's Kitchen.
One of the things that that intrigued me early on about food (besides eating it!) were the aromas, the flavors and the RULES.
Yes people. Food has rules. From what will and won't play nice together, to recipes (some of which you must follow without question and those that you can use as a mere guideine) to proper, never-to-be-fussed-with table etiquette. For me, when the world's downright out of control, the kitchen rules put the outside world back on its axis. In my kitchen, any crazy day can calm down and finally begin to "mind its P's & Q's" with the sizzle of butter, the scrape of a wooden spoon, the whir of a blender. These sounds that create the hypnotic state that can turn a day of downright worthless stress into a creative, and delicious, delight...one you can't wait to share.
Stop by often, settle in and, as grandma used to say, mangia!
Your friend in food,
Suzie Q
First of all, let's talk about Peas n Q's Kitchen.
One of the things that that intrigued me early on about food (besides eating it!) were the aromas, the flavors and the RULES.
Yes people. Food has rules. From what will and won't play nice together, to recipes (some of which you must follow without question and those that you can use as a mere guideine) to proper, never-to-be-fussed-with table etiquette. For me, when the world's downright out of control, the kitchen rules put the outside world back on its axis. In my kitchen, any crazy day can calm down and finally begin to "mind its P's & Q's" with the sizzle of butter, the scrape of a wooden spoon, the whir of a blender. These sounds that create the hypnotic state that can turn a day of downright worthless stress into a creative, and delicious, delight...one you can't wait to share.
Stop by often, settle in and, as grandma used to say, mangia!
Your friend in food,
Suzie Q
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