The Overlooked Under Appreciated Potato Salad

Summer is here (and quickly slipping away), and you know what that means—barbecues, cookouts, picnics, and potlucks.

When it comes to outdoor casual get-togethers, the grill usually gets all the love. Okay, maybe the grill and the cooler (or the 10 gallon container of margaritas). Burgers and hotdogs and all the fixings will be planned carefully, ribs will be marinated overnight, and someone who knows what she’s doing will be put in charge of the drinks. But the sides? Sometimes the sides are simply store-bought, or even forgotten altogether.

Potato salad is probably the most popular summer side dish, but it’s not surprising that many people can just take it or leave it. After all, it’s hard to get excited about something that’s delegated to giant machines dishing out tub after tub of this poor, maligned salad.

I'm changing that right here. Right now. It’s time the potato salad got its fair share of the summer fan-fare love.

Let’s start with the basics. To the traditionalist, potato salad has to be creamy, simply seasoned, with nothing detracting from the potatoes. Yep, we’ve got some of that here with my all-time favorite Potato Salad: 

Ingredients

• 5 pounds potatoes, peeled and chopped
• 10 eggs
• 1 large onion, chopped
• 1 (24 ounce) jar sweet pickles, drained and chopped
• 2 cups mayonnaise

Directions

1. Place the potatoes in a large pan of water and boil over medium-low heat until tender, about 12 minutes. Drain the potatoes, and place in the refrigerator to cool.
2. Place the eggs in a saucepan of cold water over medium heat, and bring to a full boil. Turn off the heat, cover the pan, and allow the eggs to sit in the hot water for about 15 minutes. Cool the eggs thoroughly under cold running water and shell them. Chop the cooled eggs and place them in a large salad bowl.
3. Stir the onion, sweet pickles, and mayonnaise into the eggs, and let the mixture chill in the refrigerator at least l/2 hour to blend the flavors. Mix in the chilled chopped potatoes, and refrigerate for at least 1/2 hour. Serve cold. 

To try something different, check out the potato salads below:


Clockwise from top left: The Best American-Style Potato Salad from ThreeManyCooks, Perfect Potato Salad from Mel’s Kitchen Cafe, Deviled Potato Salad from anediblemosaic, Creamy Potato Salad from Ursala’s Tried-N-True, Mom’s Potato Salad from lizzygoesdutch, and Ree’s Potato Salad
 
If you’re feeling slightly more adventurous (but only slightly), sometimes the simple addition of dill can do wonders for your potato salad. Ah, dill. I love you with salmon and with pickles, but oh, what you do to potato salad.

Clockwise from left: Dilled Potato & Pickled Cucumber Salad from theparsleythief, Dill Potato Salad from bunkycooks, and Dilled Potato Salad from Food for My Family.

 
Want more adventure? Let’s load up that potato salad, shall we? Bacon, cheese, sour cream … or keep it light with green beans and almonds. No more Plain Jane salad, that’s for sure.

Clockwise from top left: Bacon Ranch Potato Salad from Laurie @SimplyScratch, Baked Potato Salad from Karly Campbell, Not Another Boring Potato Salad from KeepItSimpleFoods, and Loaded Potato Salad from D’anne.

And if you’re a rebel like me, you’ll toss the cream altogether. The advantage of skipping the mayo or creamy dressing is that it’ll hold up to the outdoors a little better. From roasted potatoes to sweet potatoes to grilled potatoes with vegetables, try one of these non-traditional potato salads and steal some of the burger’s thunder.

Clockwise from top left: Warm Roasted Potato Salad from runningwithtweezers, Roasted Sweet Potato and Black Bean Salad from The Red Spoon, Lemony Potato Salad with Basil and Mint from Recipe for Delicious, Warm Chorizo and New Potato Salad from londonbakes, Grilled Red Pepper Potato Salad from GrillGrrrl, and Festive Grilled Zucchini and Sweet Potato Salad from Natalie (Perrys’ Plate).

There you have it! These are just some of the many ways to jazz up the usually-ordinary potato salad. Give one a go! Or maybe you have a family favorite you’d like to share. Do tell! I love it when the underdog shines.

When life hands you lemons....make a delicious pitcher of lemonade!

It's July!  And it's time to start squeezing the most out of life ... so lighten up sourpuss!  My role as a lemon lover is to pass along a refreshing (easy) recipe for a summer treat:  lemonade. 

If all else fails, when life gives you lemons, find someone with a bottle of vodka, throw a party, and for goodness sake invite me!

Classic Lemonade:

 In a small saucepan, combine 1/2 cup sugar and 1/2 cup  water.  Bring to a boil, stirring occasionally, until the sugar is dissolved; let cool.  In a pitcher, combine the syrup with 1 cup fresh lemon juice (from about 6 lemons) and 2 1/2 to 3 cups water.  Pour over ice. 

Thyme & Lime Lemonade:
3 cups lemonade +
10 fresh thyme sprigs- plus more for serving + 

 1/2 cup fresh lime juice +1/2 cup vodka (optional)










In a pitcher, mash the thyme with the lime juice.  Add the lemonade and refrigerate for at least 1 hour and up to 1 day.  Add the vodka (if using).  Serve over ice and garnish with thyme springs.



Hibiscus and Mint Lemonade:
2 1/2 cups lemonade + 4 bags hibiscus tea (such as Celestial Seasonings Red Zinger) +

2 Cups fresh mint leaves, plus sprigs for serving 

Steep the tea and mint in 2 cups boiling water, gently mashing the mint; let cool.  Discard the tea bags and mint.  In a pitcher, combine the tea and lemonade.  Serve over ice and garnish with mint sprigs.

Spicy Cayenne Shandy
1 cup lemonade + 2 tablespoons kosher salt + 1/2 teaspoon cayenne pepper + 2 12 oz. bottles lager beer

Combine the salt and cayenne on a small plate.  Moisten the rims of 4 glasses and dip in the salt mixture.  In a pitcher, combine the beer and lemonade.  Serve over ice in the prepared glasses.

I love Meatloaf- and so does the rest of my family!

Not this Meatloaf: 

This meatloaf: 

Yum!~

This recipe can be altered in several different ways and depending on your budget will be a win-win no matter how you do it;  the recipe calls for 18 oz. of ground sirloin & 18 oz. of ground chuck- I only used 16 oz. of each and made a plentiful meatloaf- but if you want to tip top your loaf pan and have it dripping gooily over the side, go ahead and add the additional 2 oz.'s to each meat.  And take a picture....I want to know that I'm not the only one who blows up her kitchen every time she cooks. 

I really enjoy experimenting with different meats and the last time I made it, I used 16 oz. of ground chuck and 16 oz. of ground pork and it was very good.  You can always use 2 lbs. of ground beef as well, but it will cook down and you'll have to drain it a bit when it first comes out of the oven- but it tastes great! 

The glaze is very good as it has a little bit of spice and a little bit of sweet- of course if you want to add a little more of each- or just some of one, go ahead.  And take a picture....I love meatloaf glazes.

 Let me know if you use it and what you think (I've fallen behind on my blog this semester) but always want to know what people think about my recipes- even if they stink!  Happy cooking Friends!

Ingredients

• 6 ounces garlic-flavored croutons
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 teaspoon dried thyme
• 1/2 onion, roughly chopped
• 1 carrot, peeled and broken
• 3 whole cloves garlic
• 1/2 red bell pepper
• 18 ounces ground chuck
• 18 ounces ground sirloin
• 1 1/2 teaspoon kosher salt
• 1 egg

For the glaze:

• 1/2 cup catsup
• 1 teaspoon ground cumin
• Dash Worcestershire sauce
• Dash hot pepper sauce
• 1 tablespoon honey

Directions

Heat oven to 325 degrees 

In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.


Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.

Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

Happy Cooking!  

Caribbean Jerk Pork Chops

Occasionally I like to meander down memory lane and dabble in what I consider 'retro' foods....you know, those foods we were forced to eat as children and now love. Or maybe something that we ate every week that we swore would never cross our lips once we were in charge of our own kitchen.

One thing that I didn't eat for years after leaving home was boiled potatoes. Nine out of ten days my mother put a big bowl of boiled potatoes on the table for dinner.  On the other days, they were fried or mashed. I have 65 different recipes for potatoes.  Boiled isn't one of them.  Don't get me wrong,  my mother was a good cook, but she didn't enjoy it; it was a chore, something she had to do every day.  It was a rare occasion when she found a new recipe or tried something slightly different.  She would ask my aunts:  "How do you fix your chicken" or "how do you cook your asparagus".  The implication was that each cook in the world had one, and only one, tried and true way to cook something, whether it was chicken or asparagus or pork chops.

This is one of my many recipes for pork chops; I made these for dinner last night and they were delicious.  I hope you enjoy!

• 1 habanero chile, seeded and chopped
• 1 small onion, coarsely chopped 
• 1 scallion, thinly sliced 
• 1 garlic clove, thinly sliced 
• 1 teaspoon ground allspice  
• 3/4 teaspoon dried thyme  
• 1/4 teaspoon ground ginger 
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon cinnamon
• Kosher salt and freshly ground pepper
• 1 tablespoon vegetable oil, plus more for brushing 
• 1 cup store-bought Kansas City–style barbecue sauce
• 4 pork rib chops (12 ounces each)
• 1/2 cup hickory, pecan or oak chips

1. In a mini food processor, combine the habanero, onion, scallion, garlic, allspice, thyme, ginger, nutmeg and cinnamon. Add 1 1/2 teaspoons of salt and 1 teaspoon of pepper. Process until finely chopped. Add the 1 tablespoon of oil and process to a smooth paste.
2. In a small bowl, whisk 1 tablespoon of the paste with the barbecue sauce. Spread the remaining paste all over the chops and let stand at room temperature for 30 minutes.
3. Light a gas grill. Wrap the wood chips in heavy-duty foil, pierce the packet all over with a skewer and add to the grill. Cover and let the chips begin to smoke, about 5 minutes.
4. Lightly brush the chops with oil and season with salt. Grill the chops, covered, over moderately high heat, turning and shifting the chops occasionally, until they are lightly charred and a meat thermometer inserted nearest the bone registers 140°, 18 to 20 minutes. Transfer the chops to a platter and serve with the spiced barbecue sauce on the side.

Grilling Hamburgers Properly

I love grilling (well I actually love grilled food but prefer to have Steve do the grilling) and grilling hamburgers or cheeseburgers is one of our favorite BBQ'd meals.

When grilling burgers, most outdoor chefs forget and/or ignore a few basic principals that result in a semi-oval meatball that is burned around the edges and sometimes kind of raw in the middle.And if you haven't learned this yet, undercooked ground beef is a real no-no.

Let's cover a few basics that will make your next grilling attempt a success and the culinary star of your household:

Secrets for Grilling Hamburgers

• Proper Meat: With today's emphasis on health, everyone tries to eliminate fat. This is not good for hamburger, as it is the fat that keeps the hamburgers moist and provides flavor. I think 20% fat content is perfect.
• Flavoring: You can have some fun with this, but don't overdo it. If you have good beef, you want to taste it.
• Proper Patty Preparation: This is HUGE. Flatten the patty and then add a concave indentation in the middle. This step eliminates the half raw meatball result that most backyard grillers are known for.
• Grill Preparation: Whether using gas or charcoal, make sure the grill is preheated and the grill surface is scraped with a wire brush after it is preheated. You may want to rub it down with some cooking or olive oil as well.
• Technique: Once you start grilling the hamburgers, do not leave them!  Also, do not press down on them! That will turn them to leather. Wait for the fluids to start collecting in the indention, as that is the perfect time to turn them.
• Buns: Do something unique with the buns. Toast them or steam them, and think about using alternatives from your bakery or try english muffins which adds some great texture.

Look at my recipes (well not mine, but something I stole from Food & Wine) for two GREAT grilled hamburger ideas.

Happy Grilling!

Cheddar-and-Onion Smashed Burgers

What better way to celebrate a weeknight in the city than by eating a juicy, succulent hamburger?  I still remember the first time I ever ate a hamburger:  It was 1972; my crazy mother fetched some ground chuck from our local butcher and....
OK wait. Stop! I can’t do this. I’m sorry. When I first decided to do a food blog, I was completely lost.  It didn't help that certain reputable sources stated that the only people who wrote food blogs were wealthy Asians… I’m not Asian. But I’m closer to being Asian than I am wealthy.  Regardless, I said: “Y’know what? Racial stereotypes be damned! I’m on board!” And I couldn’t wait to get started.

Then we watched Julie & Julia…

After that, I just didn't know if I could write anything about food.  Anything that would connect me, in any way, to Julie Powell- even if it’s writing just ONE food blog post- would make me die inside.  I just couldn't do it. The Julia scenes were amazing (obviously) but the Julie parts?  The only piece of Julie Powell’s story that I enjoyed was when her heart was broken, Ralph Wiggum-style, once the news reached her that Julia Child kinda thought she was bullshit.

The rest of the time, she either threw temper tantrums or made the same frowny faces that toddlers make when they’ve filled their diapers. She never apologized for any of her behavior, with the exception of blogging some weird rhetorical question in which she drops that she MAY be treating her husband poorly. And the only thing she learns, the biggest lesson she walks away with, is “make sure you finish what you start.”  I’m sorry, that’s the kind of thing you’re supposed to learn from one of Aesop’s fables.

Wait! Now I too am suddenly overcome by wanting to draw thin connections between myself and Julia Child!

- We’re both 6’2” (I'm 5'6)

- Neither of us liked Julie Powell (she's a whiner)

- When making sauce and pasta, and I grab a piece of cannelloni from a boiling pot with my bare fingers, I exclaim, “It’s hotter than a stiff cock!” (not always....but sometimes)

Oh my God! Julie Powell IS inspiring! I’m going to go out there and become totally self-absorbed and then when my friend calls me a bitch I’ll be cool with it.  Then every time I eat stuff I’ve made in front of my friends, I’m going to talk about how awesome it tastes!

I have gotten off track. Part of me wants to just stop right now and go out on a really spiteful note… But no. No, Julie Powell has taught me to finish what I started. So...CHEDDAR-and-ONION SMASHED BURGERS!

Being no stranger to self-absorption, Cheddar-and-Onion Smashed Burgers are called Cheddar-and-Onion Smashed Burgers because they have cheddar and onion in them.  

Get yourself 1 1/4 pounds ground chuck; we're doing this whole sustainable thing now, so we got grass fed meat from Tony's Meats.

Then it’s just a matter of securing the following, incredibly rare ingredients:

• salt
• freshly ground pepper
• 16 thick bread & butter pickle slices, patted dry
• 2 thinly sliced white onions
• 4 ounces sharp cheddar cheese, sliced
• Four 4" potato buns, buttered & toasted

The hardest thing to find (the freshly ground pepper) is available in most specialty “ethnic” supermarkets. Chances are they’ll be sold out though, so just buy in bulk online.

1.  Heat your grill until very hot.
2.  Without overworking the meat, loosely from it into 4 balls and place them on the greased (cooking spray will work just fine) grill.  Cook the meat balls over moderately high heat for 30 seconds.  Using a sturdy large spatula, flatten each ball into a 5-inch round patty.  Season the patties with salt and pepper and cook for 5 minutes, until well seared.  Press a handful of sliced onions onto each patty.  Using the spatula, carefully flip each burger so the onions are on the bottom.  Top with the cheese and cook for 4 minutes.  Transfer the burgers with the onions to the buns and enjoy!!
OK. That’s it.

Macaroni & Cheese

I’m sorry. I know, this isn’t right. Not fair. Totally cruel.   Bathing suit season is upon us and this here is no friend to Lycra.

 

But I had to. I promised you this and I had to make it right.

You see, I wanted to give you something that was honest to goodness-ly the easiest macaroni & cheese recipe ever invented.   The problem I've had:  real cheese–and not Velveeta or other eerily stable cheese products–really don't like to be melted, cooled and remelted again. It needs something to help it stay creamy, to help suspend it- and that thing is quite often a bechamel (milk thickened with a bit of cooked flour and butter).

So I turned to the one recipe I had heard from ten thousand people (and their mothers) was the bee’s knees. Cat’s meow. A triumph of the macaroni & cheese spirit and do you know what? It was all that and then some. This mac & cheese recipe might be the best thing since both macaroni AND cheese. Even better, it passes the most important test:  it reheats like a charm, staying creamy and ohmahgawd.....…

I just melted into a puddle remembering how good it was. Seriously, why haven’t you made this yet?

 

This week:  I'm on vacation right now. Most likely, I'm going to try and track down some cheese-filled sausages but my head is saying, “no, no, this cannot possibly be a good idea.”  Until I can come up with a recipe for these treats, I’ve left you with macaroni & cheese.....so you know I still love you. 

Now, please be warned, this makes a ton o' mac & cheese.  Not interested in going on an all-mac, all-the-time diet this week, but wishing to try the recipe at last?  I halved it and guess what? We still had three dinner’s worth of macaroni & cheese, or a full six servings. Which is, of course, what the recipe said it would make if halved, but I was in denial.

This is particularly delicious with a big, crunchy salad and a steamed vegetable, like green beans or broccoli.

Serves 12

8 tablespoons (1 stick) unsalted butter, plus more for casserole
6 slices white bread, crusts removed, torn into 1/4- to l/2-inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons coarse salt, plus more for water
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar cheese
2 cups (about 8 ounces) grated Gruyère or 1 1/4 cups (about 5 ounces) grated Pecorino Romano cheese
1 pound elbow macaroni

Preheat oven to 375°F. Butter a 3-quart casserole dish; set aside. Place the bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour the melted butter into the bowl with the bread, and toss. Set the breadcrumbs aside.
Warm the milk in a medium saucepan over medium heat. Melt the remaining 6 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute.
While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to 12 minutes.
Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyère (or 1 cup Pecorino Romano); set the cheese sauce aside.
Cover a large pot of salted water, and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone, 2 to 3 minutes. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni into the reserved cheese sauce.
Pour the mixture into the prepared dish. Sprinkle the remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyère (or 1/4 cup Pecorino Romano), and the breadcrumbs over the top. Bake until golden brown, about 30 minutes (though we needed a bit more time to get it brown, but your oven may vary). Transfer the dish to a wire rack for 5 minutes; SERVE!.

Chicken in Riesling

I never need an excuse to uncork a bottle of Riesling; it’s one of my favorite varietals  (it goes splendidly with take-out Thai dishes!) This recipe is one of my favorite chicken dishes and the Riesling adds an incredible flavor- compared to many of the fruit-bombed wines out there, it has a relatively low alcohol percentage, and it's downright easy to quaff.

“Chicken in Riesling” is a recipe (see below) from Epicurious.com.  Think of it as a quicker, lighter, version of the classic coq qu vin, which is fortified with red wine and typically takes far longer than the hour needed to make this Riesling-based dish.

It is the ultimate in satisfying chicken stews. It has a comforting quality about it with the little red potatoes (I left them unpeeled, too) and large chunks of carrots bobbing around in it. But it also has a slightly luxurious nature from the mere 1/2 cup of creme fraiche or heavy cream that you stir in just before serving.

The result is a pot of tender chicken in a pool of brothy, creamy sauce.

And best yet?  Even after adding the Riesling to the pot, there’s still plenty left in the bottle to enjoy a glass or two with this dinner.







Ingredients

• 1 whole chicken (about 3 1/2 pound), backbone discarded and chicken cut French style into 8 pieces
• 1 tablespoon vegetable oil
• 3 tablespoons unsalted butter, divided
• 4 medium leeks (white and pale green parts only), finely chopped (2 cups)
• 2 tablespoons finely chopped shallot
• 4 medium carrots, halved diagonally
• 1 cup dry white wine (preferably Alsatian Riesling)
• 1 1/2 pound small (2-inch) red potatoes
• 2 tablespoons finely chopped flat-leaf parsley
• 1/2 cup crème fraîche or heavy cream
• Fresh lemon juice to taste 

Preparation
                                                                                          

Preheat oven to 350F with rack in middle. 

Pat chicken dry and sprinkle with 1 teaspoon salt and a rounded 3/4 teaspoon pepper. Heat oil with 1 tablespoon butter in a wide 3 1/2- to 5-quart heavy ovenproof pot over medium-high heat until foam subsides, then brown chicken in 2 batches, turning once, about 10 minutes total per batch. Transfer to a plate.

Meanwhile, wash leeks and pat dry. 

Pour off fat from pot, then cook leeks, shallot, and 1/4 teaspoon salt in remaining 2 tablespoons butter, covered, over medium-low heat, stirring occasionally, until leeks are pale golden, 5 to 7 minutes. Add chicken, skin sides up, with any juices from plate, carrots, and wine and boil until liquid is reduced by half, 3 to 4 minutes. Cover pot and braise chicken in oven until cooked through, 20 to 25 minutes.

While chicken braises, peel potatoes, then generously cover with cold water in a 2- to 3-quart saucepan and add 1 1/2 teaspoons salt. Bring to a boil, then simmer until potatoes are just tender, about 15 minutes. Drain in a colander, then return to saucepan. Add parsley and shake to coat.

Stir crème fraîche into chicken mixture and season with salt, pepper, and lemon juice, then add potatoes.

Enjoy!

Spinach Trenette Agata

There are 5 nights a week I don't have to focus on putting something in the slow cooker and can take a little longer to make something a little more complex- this recipe is NOT one of those!!  This recipe is super easy, super quick and ABSOLUTELY INCREDIBLE!

Spinach Trenette Agata

4-6 Main Dish Servings
8-10 Side Dish Servings

4 Tbsp. butter
1 pound large shrimp, peeled and deveined

8 Roma tomatoes, peeled and diced (about 2 1/2 cups)
1/2 pound mushrooms, sliced
1/4 cup brandy
2 Tbsp. minced fresh basil or 1 tsp. dried basil
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 1/2 cups freshly grated Parmesan cheese
12 oz. fresh spinach trenette pasta (similar to linguine), cooked al dente and drained

In large skillet, melt butter over medium-high heat and saute shrimp for 2-3 minutes or until shrimp are firm and opaque.  Remove shrimp; set aside.  Add tomatoes and mushrooms to skillet and saute for 5 minutes.  Stir in brandy, basil, salt and pepper.  Add cream and cook until sauce is reduced by 1/3, about 5-7 minutes. Stir in Parmesan.  Reduce heat to low and add shrimp to sauce.  Stir for 1-2 minutes to heat shrimp.  In heated serving dish, pour sauce over warm pasta, toss gently and serve.  

This is a wonderfully smooth and flavorful shrimp dish that family and friends will rave about!!

Chorizo Chili

As many of you know, Steve is a snowboarder...and avid snowboarder.  From the first week of November to the early weeks of April, we spend a LARGE amount of time at various ski slopes.  Sometimes we stay up there renting condos and other times (because we're poor) we come home.  Either way, this dish is something I can put on in the morning, and come home to in the late afternoon with great anticipation.  This is a chili recipe, I'm SURE would win an award!  One of the things we love to do, is bake some french fries, put them in the bottom of the soup bowl and pour this delicious concoction over the top- then pour a pepper-jack cheese sauce (recipe at the bottom) over all of it.  ENJOY!!

This recipe is in the range of a two-three alarm spiciness.  

Makes 6 servings (8 cups)
Preparation time:  20 minutes
Cooking time:  3-4 hours (high heat)
                        7-8 hours (low heat)

1 lb. beef stew meat
         salt & pepper
1 Tbsp. vegetable oil (I use olive oil)
1 28 oz. can fire-roasted tomatoes or diced tomatoes in juice (this is a controversial ingredient as I have read <extensively> that canned tomatoes are "7 Foods That Should Never Cross Your Lips"  due to the resin linings of tin cans containing bisphenol-A, a synthetic estrogen that has been linked to ailments ranging from reproductive problems to heart disease, diabetes, and obesity. The solution: Choose tomatoes in glass bottles (which do not need resin linings), I choose Bionaturae (which are delicious!) or Coluccio (both of which are available at our grocery store chains as well as Whole Foods)
1 15 oz. can black beans, drained and rinsed (see above for my opinion about canned foods < I try and not  buy anything in a can and again, purchase these in a jar- they are a little more expensive but I'm trying to be conscious of EVERYTHING we eat)
1 10 oz. tube Mexican chorizo (I buy the chorizo directly from the butcher)
1 cup chopped onion
1 cup frozen corn kernels
2 Tbsp. minced garlic
2 Tbsp. chili powder
1-2 Tbsp. minced chipotle chile in adobo sauce (this is one thing I can not find in a a jar and therefore buy in a can)
1 Tbsp. ground cumin
1 Tbsp. minced fresh oregano or 1 tsp. dried oregano. 


Season stew meat with salt and pepper; brown mean in oil in a skillet over medium-high heat for 5 minutes.
Combine stew meat, tomatoes, beans, chorizo, onion, corn, garlic, chili powder, chipotle in adobo sauce, cumin, and oregano in a 4- to 5-qt. slow cooker.  use a wooden spoon to break the chorizo into chunks.
Cover chili and cook until beef is tender on high heat setting for 3-4 hours or on low-heat setting for 7-8 hours.

PEPPER-JACK CHEESE SAUCE WITH FRENCH FRIES

Pepper-jack Cheese Sauce

 
1 lb. frozen french fries
1 Tbsp. unsalted butter
1 Tbsp. all-purpose flour
1 cup milk
1 cup pepper jack cheese (4 oz.)






Prepare fries according to package directions.
Melt butter in a small saucepan over medium heat.  Whisk flour; cook for 1-2 minutes.
Gradually add milk, whisking until smooth.  Bring mixture to a boil; reduce heat and simmer mixture for 5 minutes
Whisk in cheese until melted.  Cook.
Spoon sauce over chorizo chili over french fries. 

DELICIOUS!!


  

Beef Stroganoff with Parsley Noodles

Having four adult children (that come and go through what appears to be a revolving door) sometimes gives Steve and I the opportunity to have alone time.  Every now and then, it is just he and I at the dinner table and for those nights I try and make something delicious and special.  This is an ol' standby for those (infrequent) dinners. 

Beef Stroganoff with Parsley Noodles for the Slow Cooker

FOR THE STROGANOFF:
 8 oz. boneless beef sirloin steak, cut into cubes
3/4 tsp. kosher salt
3/4 tsp. pepper, divided
2 Tbsp. flour
2 tsp. olive oil
1/2 cup low sodium beef broth
2 Tbsp. dry white wine
2 cups button mushrooms, halved
1 small onion, cu into thin wedges
1 tsp. minced garlic
1/2 tsp. dried thyme
1 cup sour cream, 8 oz
2 t. Dijon mustard

FOR THE NOODLES:
4 oz. dry wide egg noodles
2 T. minced fresh parsley leaves
1 T. unsalted butter

Toss together beef, 1/4 t. salt and 1/4 t. pepper in a bowl. Add flour, tossing to coat meat.
Heat oil in sauté pan over medium heat. Add the meat and brown on all sides. Transfer meat to a 1 1/2 to 2 quart slow cooker. Deglaze the sauté pan with broth and wine, scraping up all the browned bits; pour over meat in the slow cooker.
Add mushrooms, onion, garlic, thyme, remaining 1/2 t. salt, and remaining 1/2 t. pepper to slow cooker. Stir to mix.
Cover and cook until meat is tender on low setting for 4 to 5 hours.
Combine sour cream and Dijon mustard. Stir 1/4 cup of the hot cooking liquid into to sour cream mixture; return mixture to slow cooker. Turn cooker to high and cover. Cook until sauce is
thickened, about 30 minutes.
Cook noodles as pkg. directs. Drain noodles and toss with parsley and butter. Serve stroganoff over noodles.

Barbecued Baby Back Ribs aka The Rib Experience

I am always trying to avoid old habits:  sloppy joe's with semi-frozen french fries with a can of fruit cocktail, Hamburger Helper with a can of peas, take-out/delivery/drive-thru...you get the picture.  But on the other side of the coin, I also want to avoid making a dinner that is too involved and therefore leads me to the above options (probably drive-thru).

The Rib Experience

When I put these in the slow-cooker early last Tuesday, I was uncertain of how  they were going to turn out (first time making them) but figured I had to give it a shot.  That night, I had a full house:  Steve and all 4 of the kids (the kids were between paydays and school funding, which means they come over and "see what's for dinner")  Steve has now retitled this dish "The Rib Experience".  I sat at the dinner table and listened to moans and groans and watched my family lick the bones clean.  They were that good!  I hope you try them, enjoy them and let me know what you liked (or didn't) about them.

When shopping, make sure to purchase pork baby back ribs, not spareribs or country-style ribs.  This recipe is specifically developed for baby back ribs.  The other cuts will take longer to cook.

Makes 8 servings (22-28 ribs)
Preparation time:  20 minutes
Cooking time:  3 1/2 - 4 1/2 hours (high heat)
                          6 - 7 hours (low heat)

FOR THE RUB:
2 Tbsp. brown sugar
4 tsp. kosher salt
4 tsp. chili powder
2 tsp. paprika
2 tsp. black pepper
2 tsp. garlic powder


FOR THE RIBS:
1 medium red onion, sliced
1/2 cup carbonated cola
2 slabs pork baby back ribs (about 4 lb total), rinsed, patted dry and trimmed
1 cup purchased barbecue sauce


Combine brown sugar, salt, chili powder, paprika, pepper, and garlic powder for the rub in a small bowl.  Thoroughly coat ribs with the rub, using all of the mixture.  
Add onion and cola to the 4-6 quart slow cooker.  Place ribs on top, cutting to fit if necessary.  Cover; cook until ribs are tender, on high-heat setting for 3 1/2 - 4 1/2 hours or on low-heat setting for 6-7 hours. 
Preheat broiler to high with oven rack 6-8 inches from the heating element.  Transfer ribs to a foil-lined baking sheet; brush ribs with sauce.  Broil ribs until sauce caramelizes, about 5 minutes. 




 

Quick Sausage and Mushroom Lasagna

Since I have gone back to school, studying has become a life-form of it's own.  I read, I write and then read again;  I'm often uncertain at what point my eyes glazed over and stopped comprehending.  With my study-load I didn't want to resort to old habits i.e., sloppy joe's and Hamburger (sometimes Tuna) Helper, spaghetti, etc. so I am always looking for quick delicious meals.  I made this one tonight (at the request of Steve) as an all-time favorite.

• 2 tablespoons olive oil
• 2 8-ounce packages sliced crimini (baby bella) mushrooms
• 1 large onion, chopped (about 2 cups)
• 2 tablespoons dried Italian seasoning blend
• 1 pound hot Italian sausages, casings removed
• 3 garlic cloves, pressed
• 1 cup dry red wine
• 4 2/3 cups marinara sauce (from two 26-ounce jars)
• 1 9-ounce package no-cook lasagna noodles
• 1 15-ounce container ricotta cheese
• 16-ounce mozzarella (4 cups)

Preheat oven to 400°F. Heat oil in heavy large pot over high heat. Add mushrooms, onion, and seasoning blend; sauté until vegetables begin to soften, about 6 minutes. Add sausage and sautéuntil brown and cooked through, breaking up with back of spoon, about 5 minutes. Add garlic and stir 1 minute. Add wine; cook until almost all liquid evaporates, scraping up browned bits, about 2 minutes. Set aside.

Spread 2/3 cup marinara sauce over bottom of 13x9x2-inch baking dish. Place noodles (about 4) over sauce, forming 1 layer (noodles may overlap slightly). Spread 1 cup sauce over noodles. Top with 1/3 of ricotta, then 1 cup grated cheese. Spoon 1/3 of sausage mixture over. Repeat 2 more times with noodles, sauce, ricotta, grated cheese, and sausage mixture. Cover with 4 more noodles. Spoon remaining 1 cup sauce over; sprinkle remaining 1 cup grated cheese over. Cover with foil, tenting in center to prevent cheese from touching foil. Bake lasagna 45 minutes; remove foil. Bake until bubbling at edges and cheese is browned, about 10 minutes longer. Let stand 15 minutes.

Per serving: 603.28 calories (kcal), 48.9 % calories from Fat, 32.78 g fat, 15.96 g saturated Fat, 79.12 mg cholesterol, 34.96 g carbohydrates, 4.61 g dietary fiber, 10.57 g total sugars, 30.35 g net carbohydrates, 35.08 g protein. 

 

As with all recipes, reduced fat options are available; for this particular recipe, I use Italian turkey sausage with a reduced fat ricotta and mozzarella cheese. 

ENJOY!

Grilled-Turkey-Burgers-with-Cheddar-and-Smoky-Aioli

This is a quick weeknight dinner and considering both Steve and I are trying to cut out the immense amount of carbohydrates and sugars we both ingest we only used half a hamburger bun.  Hey!  It's a start.  

• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 1/2 cup mayonnaise
• 2 tablespoons extra-virgin olive oil plus additional for brushing
• 2 teaspoons fresh lemon juice
• 1 1/2 teaspoons smoked paprika
• 1 garlic clove, pressed
• 1 pound ground dark-meat turkey
• 4 1/3 -inch-thick red onion slices
• 1 large or 2 small red bell peppers, quartered
• 4 slices white cheddar cheese or Monterey Jack cheese
• 4 sesame-seed hamburger buns

Toast cumin seeds and coriander seeds in small skillet over medium-high heat until aromatic and slightly darker in color, shaking skillet often, about 1 1/2 minutes. Cool. Finely grind toasted seeds in spice grinder or in mortar with pestle. Whisk mayonnaise, 2 tablespoons extra-virgin olive oil, fresh lemon juice, smoked paprika, garlic, and ground spices in small bowl. Season aioli to taste with salt and pepper. DO AHEAD: Aioli can be made 1 day ahead. Cover and refrigerate.

Place turkey in medium bowl. Add 2 tablespoons aioli; mix gently. Using damp hands, divide turkey mixture into 4 equal portions, then form each into scant 3/4-inch thick patty, about 3 1/2 inches in diameter. Using thumb, make small indentation in center of each burger. DO AHEAD: Can be made 4 hours ahead. Cover and chill.

Prepare barbecue (medium-high heat). Sprinkle burgers with salt and pepper. Brush onion slices and bell pepper pieces with oil; sprinkle with salt and pepper. Grill onions and bell peppers until soft and charred, about 4 minutes per side.

Grill turkey burgers 5 minutes. Turn over; grill until almost cooked through, about 4 minutes. Top each burger with 1 cheese slice and grill until meat is cooked through and cheese melts, about 1 minute longer. Place 1 turkey burger on each of 4 bun bottoms. Arrange grilled red pepper pieces, then grilled red onion slices over. Top each with dollop of aioli

Per serving: Calories (kcal) 657.7, % Calories from Fat 61.6, Fat (g) 45.0, Saturated Fat (g) 10.7, Cholesterol (mg) 109.0, Carbohydrates (g) 24.7, Dietary Fiber (g) 2.0, Total Sugars (g) 3.9, Net Carbs (g) 22.7, Protein (g) 35.8

My cousin and fitness guru Tyra Stokes, made a great point:

If you use white 99% fat free turkey, fat-free mayo, lower-fat cheese, and use half whole wheat bun, you'll be able to cut the fat down significantly.  Thanks Tyra!!