Thankfully all is right with the world and TV is good again! Last night was the premiere of Grey's Anatomy and Private Practice. Yesterday was also one of my best friend's birthday. So, to celebrate her birthday and kick off the return of some great shows I asked her to go through my Cake Doctor book and select any cake she wanted me to make. She selected the Lemon Chess Gooey Butter Cake. I've been calling it the Ooey Gooey Lemon Butter Cake for weeks now, so it kind of stuck, and honestly I like the name Ooey Gooey much better. :-) This dessert turned out divine. It almost tastes like a lemon bar, with a buttery crust. If you do not own any of the Cake Doctor books, I highly suggest investing in one. They are amazing recipes using a box of cake mix and "doctoring" up the recipe. I've made some of the best desserts using this book. Seriously, these recipes make even the most novice baker look like Martha Stewart.
Here is the recipe:
Crust
Ingredients:
1 package plain yellow cake mix
8 tbsp (1 stick) of butter, melted
1 large egg
Filling
Ingredients:
2 large lemons
1 package (8oz) cream cheese, at room temperature
2 large eggs
8 tbsp (1 stick) butter, melted
2 tbsp white or yellow cornmeal
3 3/4 cups confectioner's sugar
Directions:
1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Set aside an ungreased 13x9 pan.
2. For the crust, place the cake mix, melted butter and egg in a large mixing bowl. Blend with an electric mixer on low speed for 2 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The batter should come together in a ball. With your fingertips, pat the batter evenly over the bottom of the pan, smoothing it out with your fingers until the top is smooth. Set the pan aside.
3. For the filling, rinse and dry the lemons well. Grate the zest from the lemons and set aside; you should have about 2 teaspoons. Cut the lemons in half, and squeeze the juice into a small; you should have about 6 tablespoons. Set the juice aside.
4. Place the cream cheese in the same mixing bowl that was used to make the crust, and with the same beaters (no need to clean either) blend with an electric mixer on low speed until fluffy, 30 seconds or so. Stop the machine and add the lemon juice, lemon zest, eggs, melted butter and cornmeal and beat on medium speed for 1 minute. Stop the machine and add the confectioners' sugar (1 cup at a time). Beat on medium speed until the sugar is well incorporated, 1 minute more. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Pour the filling onto the crust and spread with the rubber spatula so that the filling covers the entire surface and reaches the sides of the pan. Place the pan in the oven.
5. Bake the cake until it is well browned but the center still juggles when you shake the pan, 45-47 minutes (I suggest checking at 30 minutes, especially if your oven bakes fast). Remove the pan from the oven and place it on a wire rack to cool, 30 minutes. Cut into squares and serve.
Store this cake, covered with foil, at room temperature for up to 4 days or in the refrigerator for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.
When I first read the recipe I thought it sounded a little involved, but it really wasn't difficult to execute. I hope you give this recipe a try and enjoy it as much as the birthday girl and the rest of us did.
Friday, September 24, 2010
Cheesy Enchiladas Casserole
Last night's dinner was so simple and yet oh so delicious. I usually make enchiladas casserole with a lot of goodies, but since I haven't been grocery shopping in a while, I was really lacking in the goodies department. I basically made cheese enchiladas, but layered like a casserole. It was a HUGE hit with the family and there were NO left overs after this simple dish.
Here is the recipe!
Ingredients:
8 oz Pepperjack Cheese, shredded
8 oz Sharp Cheddar Cheese, shredded
1 small can of diced black olives
1 medium size can of green enchiladas sauce
16 corn tortillas
Directions:
1. Preheat oven to 375 degrees. Spray a 13x9 pan with nonstick cooking spray.
2. Take 4 of the corn tortillas and cut them in half. Layer the bottom of the baking pan with the halved tortillas, cut side touching the edge of the pan.
3. Drizzle a little bit of the green sauce over the tortillas.
4. Top with 1/3 of the cheese (both Pepperjack and Cheddar). Top with 1/2 of the chopped olives.
5. Take 8 tortillas and cut into small strips. Layer over the cheese. Drizzle more green sauce over tortilla strips. Layer with another 1/3 of cheese and remaining olives.
6. Take remaining 4 tortillas and cut in halves. Layer the tortillas on top of cheese just like you did with the bottom tortillas. Top with remaining cheese and green sauce.
7. Cover with foil and bake about 35-40 minutes. Casserole should be bubbly and cheese completely melted. Let stand about 10 minutes before serving.
Side Notes
Some of my usual casserole add-ons:
1. Seasoned ground turkey (already cooked) to the layers.
2. 1 can of corn, drained
3. 1 can of whole black beans, drained
4. Sauteed onion and garlic
This casserole is so easy and can be modified any which way you like. I've made veggie enchiladas casserole before too. That was an excellent version of the 'ol stand by. I added squash, celery, carrots, onion and garlic. It was quite tasty. Have fun with this recipe and make it your own. :-)
Enjoy!
Here is the recipe!
Ingredients:
8 oz Pepperjack Cheese, shredded
8 oz Sharp Cheddar Cheese, shredded
1 small can of diced black olives
1 medium size can of green enchiladas sauce
16 corn tortillas
Directions:
1. Preheat oven to 375 degrees. Spray a 13x9 pan with nonstick cooking spray.
2. Take 4 of the corn tortillas and cut them in half. Layer the bottom of the baking pan with the halved tortillas, cut side touching the edge of the pan.
3. Drizzle a little bit of the green sauce over the tortillas.
4. Top with 1/3 of the cheese (both Pepperjack and Cheddar). Top with 1/2 of the chopped olives.
5. Take 8 tortillas and cut into small strips. Layer over the cheese. Drizzle more green sauce over tortilla strips. Layer with another 1/3 of cheese and remaining olives.
6. Take remaining 4 tortillas and cut in halves. Layer the tortillas on top of cheese just like you did with the bottom tortillas. Top with remaining cheese and green sauce.
7. Cover with foil and bake about 35-40 minutes. Casserole should be bubbly and cheese completely melted. Let stand about 10 minutes before serving.
Side Notes
Some of my usual casserole add-ons:
1. Seasoned ground turkey (already cooked) to the layers.
2. 1 can of corn, drained
3. 1 can of whole black beans, drained
4. Sauteed onion and garlic
This casserole is so easy and can be modified any which way you like. I've made veggie enchiladas casserole before too. That was an excellent version of the 'ol stand by. I added squash, celery, carrots, onion and garlic. It was quite tasty. Have fun with this recipe and make it your own. :-)
Enjoy!
Tuesday, September 21, 2010
Spanish Rice
Tonight I am making tacos, because it is Taco Tuesday! In addition to the tacos and beans that I made last week (please see my blog about Taco Tuesday if you need those recipes) I'm making homemade spanish rice. I'm pretty sure this is Dayne's favorite side dish, the kid can't get enough of the rice when I make it. :-) I like to use the left over rice the next day and make rice and cheese burritos. It's super tasty! This is a recipe I wrote down years ago (can't even remember from where), but have modified the heck out of it.
Here's the recipe:
Ingredients:
1 1/2 cup white rice
1 15oz can diced tomatoes (mexican style or with green chiles) - DO NOT DRAIN
1 4oz can diced green chiles (mild)
4 tbsp taco seasoning
3 1/3 cup water
1/2 large onion, chopped
4 garlic cloves, minced
Mrs. Dash Southwest Chipotle Seasonings
Nonstick cooking spray
Optional:
2 celery stalks, diced small
1 can corn, drained
2 cans of chicken broth (instead of water)
Directions:
1. Heat a large pot and add the nonstick cooking spray. Saute the onion and garlic. Add the celery (if using celery), saute until celery is almost tender.
2. Add the rice and saute until rice is opaque.
3. Add the water (or chicken broth), can of tomatoes, diced green chiles, corn, taco seasoning and Mrs. Dash Chipotle Seasonings. Use as much or as little of the Chipotle seasonings, this is up to you and how much heat you like. I just give a good sprinkle.
4. Bring pot to a boil, then cover and reduce heat to a simmer (low heat) and cook for 20 minutes. Remove from heat, stir rice and let stand about 5 minutes.
Side Notes:
1. I love to use celery if I have it in the house. It just adds a little more flavor to the rice.
2. I also love using corn in the rice too, if I have it on hand, again, adds a little extra flavor.
3. I like to top the rice with a sprinkle of shredded cheese.
4. You can substitute the white rice for brown rice, but allow extra cooking time. Anywhere from 15-30 minutes. Brown rice does not get as soft as white rice, so your spanish rice might be a tad al dente if using brown rice. I personally prefer using white rice when making spanish rice.
5. The green chiles do not add heat to the rice, they only add flavor. Mild diced green chiles (such as Ortega) do not have any heat to them, they are pure flavor!
6. If you don't have taco seasoning on hand, use a combination of ground cumin, garlic powder, onion powder, garlic salt and chili powder. It will give you basically the same flavors.
Hope you enjoy this tasty side dish!
Here's the recipe:
Ingredients:
1 1/2 cup white rice
1 15oz can diced tomatoes (mexican style or with green chiles) - DO NOT DRAIN
1 4oz can diced green chiles (mild)
4 tbsp taco seasoning
3 1/3 cup water
1/2 large onion, chopped
4 garlic cloves, minced
Mrs. Dash Southwest Chipotle Seasonings
Nonstick cooking spray
Optional:
2 celery stalks, diced small
1 can corn, drained
2 cans of chicken broth (instead of water)
Directions:
1. Heat a large pot and add the nonstick cooking spray. Saute the onion and garlic. Add the celery (if using celery), saute until celery is almost tender.
2. Add the rice and saute until rice is opaque.
3. Add the water (or chicken broth), can of tomatoes, diced green chiles, corn, taco seasoning and Mrs. Dash Chipotle Seasonings. Use as much or as little of the Chipotle seasonings, this is up to you and how much heat you like. I just give a good sprinkle.
4. Bring pot to a boil, then cover and reduce heat to a simmer (low heat) and cook for 20 minutes. Remove from heat, stir rice and let stand about 5 minutes.
Side Notes:
1. I love to use celery if I have it in the house. It just adds a little more flavor to the rice.
2. I also love using corn in the rice too, if I have it on hand, again, adds a little extra flavor.
3. I like to top the rice with a sprinkle of shredded cheese.
4. You can substitute the white rice for brown rice, but allow extra cooking time. Anywhere from 15-30 minutes. Brown rice does not get as soft as white rice, so your spanish rice might be a tad al dente if using brown rice. I personally prefer using white rice when making spanish rice.
5. The green chiles do not add heat to the rice, they only add flavor. Mild diced green chiles (such as Ortega) do not have any heat to them, they are pure flavor!
6. If you don't have taco seasoning on hand, use a combination of ground cumin, garlic powder, onion powder, garlic salt and chili powder. It will give you basically the same flavors.
Hope you enjoy this tasty side dish!
Monday, September 20, 2010
Meatloaf Monday... With Cheesy Toasted Onion Mashed Potatoes
Two posts in one day... I'm on a roll! Tonight I am making meatloaf... done Natalie style. I use ground turkey and lots of deliciousness to make this one tasty loaf. This is a huge hit with the family, especially the hubby, it's his favorite meal. I am also making cheesy toasted onion mashed potatoes. I'm cheating on the veggies, I'm just warming up a SteamFresh bag of veggies. :-)
Here's the recipe:
Meatloaf
Ingredients:
2 pounds ground turkey
1/2 cup of grated parmesan cheese
1/2 cup of bread crumbs Italian style
1/2 quick oats
1 package toasted onion soup mix & dip mix
1/2 large onion, chopped
4 garlic cloves, minced
3 large eggs
6 tsp Worcestershire Sauce
6 tsp spicy brown mustard
1 1/2 cups ketchup
Cooking Spray
Directions:
1. Preheat your oven to 375 degrees.
2. Warm a medium skillet and spray with nonstick cooking oil. Once warm, add your onion and garlic and saute until tender. Remove from heat.
3. Prep your baking dish before mixing ingredients together. Use a 13x9 baking pan and line with foil. Spray foil with nonstick cooking oil.
4. In a large mixing bowl, combined all ingredients, but reserve 1/2 cup of ketchup and 2 tsp of spicy brown mustard (this will go on top of the meatloaf). Add the sauteed garlic and onions to mixing bowl as well. Combined all ingredients well with your hands. Transfer meat mixture to baking dish and shape into a loaf shape. Top with remaining ketchup and spicy brown mustard.
5. Line the top of dish with foil and bake about 1 1/2 - 2 hours. Juices should be bubbling.
Cheesy Toasted Onion Mashed Potatoes
Ingredients
6 large russet potatoes, peeled and quartered
4 tbsp butter
1 cup milk (or heavy cream)
2 cups cheddar cheese
1 package toasted onion soup mix & dip mix
Directions:
1. Place potatoes into a large pot, cover potatoes with water and boil over a medium-high heat until potatoes are tender. Drain and return to pot.
2. Add butter and milk and mix well with a potato masher until potatoes are mashed well.
3. Add toasted onion dip mix and cheese. Mix well.
Side Notes:
1. I like to saute the garlic and onions before adding them to the meat because they have a better flavor, and the onions don't always cook fully in the oven if they are raw. I don't like crunchy raw onions in my meatloaf.
2. Potatoes will be a little sticky because of the cheese. If you like creamier potatoes, add more butter and milk until you've reached your desired texture.
3. I use ground turkey, but you could use 2 pounds of ground beef if you prefer.
4. If you are not cooking for as many big eaters as I do, you can reduce all the ingredients in half and make a smaller meatloaf. Cooking time would be about an hour.
5. If you have left over meatloaf, it makes an excellent sandwich the next day! Sourdough bread and mozzarella melted on top, it's a perfect way to do lunch!
I hope you enjoy the meatloaf and mashed potatoes as much as we do!
Here's the recipe:
Meatloaf
Ingredients:
2 pounds ground turkey
1/2 cup of grated parmesan cheese
1/2 cup of bread crumbs Italian style
1/2 quick oats
1 package toasted onion soup mix & dip mix
1/2 large onion, chopped
4 garlic cloves, minced
3 large eggs
6 tsp Worcestershire Sauce
6 tsp spicy brown mustard
1 1/2 cups ketchup
Cooking Spray
Directions:
1. Preheat your oven to 375 degrees.
2. Warm a medium skillet and spray with nonstick cooking oil. Once warm, add your onion and garlic and saute until tender. Remove from heat.
3. Prep your baking dish before mixing ingredients together. Use a 13x9 baking pan and line with foil. Spray foil with nonstick cooking oil.
4. In a large mixing bowl, combined all ingredients, but reserve 1/2 cup of ketchup and 2 tsp of spicy brown mustard (this will go on top of the meatloaf). Add the sauteed garlic and onions to mixing bowl as well. Combined all ingredients well with your hands. Transfer meat mixture to baking dish and shape into a loaf shape. Top with remaining ketchup and spicy brown mustard.
5. Line the top of dish with foil and bake about 1 1/2 - 2 hours. Juices should be bubbling.
Cheesy Toasted Onion Mashed Potatoes
Ingredients
6 large russet potatoes, peeled and quartered
4 tbsp butter
1 cup milk (or heavy cream)
2 cups cheddar cheese
1 package toasted onion soup mix & dip mix
Directions:
1. Place potatoes into a large pot, cover potatoes with water and boil over a medium-high heat until potatoes are tender. Drain and return to pot.
2. Add butter and milk and mix well with a potato masher until potatoes are mashed well.
3. Add toasted onion dip mix and cheese. Mix well.
Side Notes:
1. I like to saute the garlic and onions before adding them to the meat because they have a better flavor, and the onions don't always cook fully in the oven if they are raw. I don't like crunchy raw onions in my meatloaf.
2. Potatoes will be a little sticky because of the cheese. If you like creamier potatoes, add more butter and milk until you've reached your desired texture.
3. I use ground turkey, but you could use 2 pounds of ground beef if you prefer.
4. If you are not cooking for as many big eaters as I do, you can reduce all the ingredients in half and make a smaller meatloaf. Cooking time would be about an hour.
5. If you have left over meatloaf, it makes an excellent sandwich the next day! Sourdough bread and mozzarella melted on top, it's a perfect way to do lunch!
I hope you enjoy the meatloaf and mashed potatoes as much as we do!
Homemade Gnocchi and Mushroom Ragu
So, last night I really tried something out of my comfort zone. I've never made homemade dough before, and dough in general has always kind of frightened me. Not sure why, it's just flour. I've been really wanting to start making homemade pies, and I thought making gnocchi might actually motivate me to learn how to work with dough. So, I did it. And, gosh darn it, I'm pretty good at following a recipe! The homemade gnocchi with mushroom ragu was really delicious and I think it will be staple in our house for years to come. I wish this recipe was my own, but I got it from the September 2010 Issue of the Food Network Magazine. I do have to warn you though, if you are going to attempt this recipe, allow yourself a good 3 1/2 hours from start to finish to make this meal. It's most definitely a labor of love and NOT a weekday meal. That's why I attempted this recipe on a Sunday.
*Vegetarian Friendly
Here is the recipe:
How to Make Homemade Gnocchi
Ingredients:
4 large russet potatoes
1 large egg, beaten
2 tbsp freshly grated parmesan cheese
2 tbsp unsalted butter, softened
salt & pepper
1 cup plus 2 tbsp of all-purpose flour, plus more for dusting
Directions:
1. Bake the potatoes at 425 degrees, until tender (about an hour). Cool slightly then halve and scoop the flesh into a ricer or food mill; press into a bowl (NATALIE NOTE: you can also mash well with a fork or potato masher - I used a potato masher and just put some arm muscle behind it - turned out fine).
2. Add the egg, cheese, butter, 1 tsp salt, and pepper to taste, stir with a fork until combined. Add the flour and stir to make a rough dough, then mix by hand until smooth. Add more flour if it's sticky. NATALIE NOTE: You do not want sticky dough, if the dough is sticky, the dough will dissolve when you cook it. Add as much flour as you need to make the dough unsticky!
3. Gather the dough into a ball on a floured surface and divide into 8 pieces. Roll each piece into a 12-inch-long, 1/2-inch-thick log with your hands (looks like a snake).
4. Cut the logs into 1-inch pieces. Freeze on floured baking sheets until ready to cook. (Once frozen, store up to 1 month in a sealed container).
How to Make Mushroom Ragu with Gnocchi
Ingredients:
1/3 cup extra-virgin olive oil
1/2 large onion, diced
2 small carrots, diced
1 stalk celery, diced
2 pounds wild mushrooms, stemmed and diced if large
Kosher salt and ground pepper
1/4 pound cremini mushrooms, stemmed and quartered
2 tbsp tomato paste
1 cup dry white wine
1 cup canned whole tomatoes
2 bay leaves
1/2 tsp ground coriander
1/2 tsp ground fennel seeds
Pinch of red pepper flakes (if you want heat)
1 tbsp fresh thyme
1 1/2 pounds fresh gnocchi
Mascarpone and/or fresh mint for topping
Directions:
1. Heat half of the olive oil in a large pot over medium-high heat. Add the onion, carrots and celery and cook until soft, about 5 minutes. Add half of the wild mushrooms and cook until golden, 3 to 5 minutes. Season with salt and pepper, then push to the edges of the pot. Add the remaining olive oil and wild mushrooms and cook 3 to 5 more minutes. Add the cremini mushrooms and cook 1 more minute. Season with salt and pepper.
2. Add the tomato paste and cook, stirring with a wooden spoon, about 2 minutes. Add the wine; cook, scraping up any browned bits, about 2 more minutes. Add the tomatoes, 1 cup water, the bay leaves, coriander, fennel, red pepper flakes (optional), thyme, 1/2 tsp salt, and pepper to taste. Simmer over medium heat, about 30 minutes (thin with water if needed). Season with salt and pepper.
3. Bring a large pot of salted water to a boil. Add the gnocchi, stir and cook for 1 minute after they float, about 3 minutes total (gnocchi should be tender). Transfer with a slotted spoon to the pot with the sauce and gently stir over low heat. Serve topped with mascarpone and/or mint.
Side notes:
1. Make sure to add enough salt to your gnocchi dough. I didn't add enough salt. If you can, taste your dough before rolling to make sure it's salted enough for your liking.
2. You can use any type of mushrooms you like in the ragu. I used shitake, cremini and regular white mushrooms. Turned out very tasty. Portabello mushrooms would be good too.
3. I topped the ragu with parmesan cheese and mint.
4. Make sure you have GROUND coriander and fennel. I did not have ground coriander or ground fennel, I had whole of both seasonings, and every once in a while you got a whole piece of each seasoning.
This was a perfect meal to kick Autumn off with, it's thick like a stew and warms your belly.
Hope you enjoy it as much as we did!
*Vegetarian Friendly
Here is the recipe:
How to Make Homemade Gnocchi
Ingredients:
4 large russet potatoes
1 large egg, beaten
2 tbsp freshly grated parmesan cheese
2 tbsp unsalted butter, softened
salt & pepper
1 cup plus 2 tbsp of all-purpose flour, plus more for dusting
Directions:
1. Bake the potatoes at 425 degrees, until tender (about an hour). Cool slightly then halve and scoop the flesh into a ricer or food mill; press into a bowl (NATALIE NOTE: you can also mash well with a fork or potato masher - I used a potato masher and just put some arm muscle behind it - turned out fine).
2. Add the egg, cheese, butter, 1 tsp salt, and pepper to taste, stir with a fork until combined. Add the flour and stir to make a rough dough, then mix by hand until smooth. Add more flour if it's sticky. NATALIE NOTE: You do not want sticky dough, if the dough is sticky, the dough will dissolve when you cook it. Add as much flour as you need to make the dough unsticky!
3. Gather the dough into a ball on a floured surface and divide into 8 pieces. Roll each piece into a 12-inch-long, 1/2-inch-thick log with your hands (looks like a snake).
4. Cut the logs into 1-inch pieces. Freeze on floured baking sheets until ready to cook. (Once frozen, store up to 1 month in a sealed container).
How to Make Mushroom Ragu with Gnocchi
Ingredients:
1/3 cup extra-virgin olive oil
1/2 large onion, diced
2 small carrots, diced
1 stalk celery, diced
2 pounds wild mushrooms, stemmed and diced if large
Kosher salt and ground pepper
1/4 pound cremini mushrooms, stemmed and quartered
2 tbsp tomato paste
1 cup dry white wine
1 cup canned whole tomatoes
2 bay leaves
1/2 tsp ground coriander
1/2 tsp ground fennel seeds
Pinch of red pepper flakes (if you want heat)
1 tbsp fresh thyme
1 1/2 pounds fresh gnocchi
Mascarpone and/or fresh mint for topping
Directions:
1. Heat half of the olive oil in a large pot over medium-high heat. Add the onion, carrots and celery and cook until soft, about 5 minutes. Add half of the wild mushrooms and cook until golden, 3 to 5 minutes. Season with salt and pepper, then push to the edges of the pot. Add the remaining olive oil and wild mushrooms and cook 3 to 5 more minutes. Add the cremini mushrooms and cook 1 more minute. Season with salt and pepper.
2. Add the tomato paste and cook, stirring with a wooden spoon, about 2 minutes. Add the wine; cook, scraping up any browned bits, about 2 more minutes. Add the tomatoes, 1 cup water, the bay leaves, coriander, fennel, red pepper flakes (optional), thyme, 1/2 tsp salt, and pepper to taste. Simmer over medium heat, about 30 minutes (thin with water if needed). Season with salt and pepper.
3. Bring a large pot of salted water to a boil. Add the gnocchi, stir and cook for 1 minute after they float, about 3 minutes total (gnocchi should be tender). Transfer with a slotted spoon to the pot with the sauce and gently stir over low heat. Serve topped with mascarpone and/or mint.
Side notes:
1. Make sure to add enough salt to your gnocchi dough. I didn't add enough salt. If you can, taste your dough before rolling to make sure it's salted enough for your liking.
2. You can use any type of mushrooms you like in the ragu. I used shitake, cremini and regular white mushrooms. Turned out very tasty. Portabello mushrooms would be good too.
3. I topped the ragu with parmesan cheese and mint.
4. Make sure you have GROUND coriander and fennel. I did not have ground coriander or ground fennel, I had whole of both seasonings, and every once in a while you got a whole piece of each seasoning.
This was a perfect meal to kick Autumn off with, it's thick like a stew and warms your belly.
Hope you enjoy it as much as we did!
Wednesday, September 15, 2010
Chile Relleno Burgers & Homemade French "Fries"
Tonight's dinner menu was Chile Relleno Burgers and Homemade French "Fries". I tried a new recipe tonight from The Food Network magazine (September 2010 issue). I'm not a huge fan of beef, and rarely use it, but this recipe called for ground beef chuck (which is just ground beef with only 7% fat - according to the meat man at Stator Bros.) and I like to follow first time recipes to the T (and then modify the next time if I feel like it). The "fries" are my own recipe. They are french fries, but a healthier version of fries by baking them in the oven.
The burgers were a hit, and even my 18 month old ate his burger (less the bun) with the roasted tomatoes, garlic and onions stuffed in it. But, please don't base my 18 month old eating habits to your own child, my child consumes anything and everything (including spicy salsa), well everything except for milk. Go figure!
So, with all that being said, here's the recipe!
Ingredients
Chile Relleno Burgers:
2 large poblano peppers, halved lengthwise and seeded
2 plum tomatoes or 1 large tomato, cored and halved
1 small onion, quartered
3 cloves garlic, unpeeled
Kosher salt
4 hamburger buns, split open
1 large egg white, lightly beaten
1/2 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp chili powder
1 1/2 lbs ground chuck (93% lean ground beef)
6 slices cheese (I'm going to use pepperjack)
French "Fries"
4 russet potatoes, peeled and cut into small, lengthwise strips
2 tbsp extra virgin olive oil
2-3 tsp of Lawry's seasoning salt
Directions
For the Burgers:
1. Preheat the broiler. Put the poblanos cut-side down on a foil-lined pan. Add the tomatoes, onion and garlic and broil until charred (recipe says it will take 7-8 minutes to char the veggies, it took me more than 30 minutes, so be careful to watch your veggies). Good rule of thumb - the peppers should be bubbly and the peel should look waxy, that means they will be easy to peel (I learned my lesson the hard way tonight). Cool slightly, then peel the garlic. Chop the garlic, onion and tomatoes; toss in a bowl with salt to taste. Peel the poblanos and cut each in half.
2. Preheat the oven to 350 degrees. Brush the bun tops with the egg white. Mix the oregano, cumin and chili powder, sprinkle on the bun tops and put the tops and bottoms on a baking sheet. Bake 5 minutes.
3. Heat a large cooking skillet over medium-high heat. Shape the beef into four 3/4-inch thick patties; make an indentation in the centers. Sprinkle the skillet with salt, then cook the burgers until browned on the bottom, about 5 minutes. Flip, then top each burger with some of the tomato mixture and cheese. Cover and cook for about 10 more minutes (this should leave the center just slightly pink). Serve on the spiced buns with the poblanos and the remaining tomato mixture.
For the "Fries":
1. Preheat the oven to 400 degrees. Place cut potatoes into a large mixing bowl with olive oil and 1 tsp of seasoning salt. Coat all potato pieces well with oil and seasoning salt. (Tonight I also sprinkled a pinch of cumin over the fries for matching flavors with the burgers, but it's optional).
2. Line potato pieces on a cookie sheet (or clay cooker, if you have one), sprinkle with remaining seasoning salt and bake about 30 minutes - or until desired crispness.
3. Serve with ketchup and/or ranch dressing.
We really enjoyed this recipe, and I hope you do too!
The burgers were a hit, and even my 18 month old ate his burger (less the bun) with the roasted tomatoes, garlic and onions stuffed in it. But, please don't base my 18 month old eating habits to your own child, my child consumes anything and everything (including spicy salsa), well everything except for milk. Go figure!
So, with all that being said, here's the recipe!
Ingredients
Chile Relleno Burgers:
2 large poblano peppers, halved lengthwise and seeded
2 plum tomatoes or 1 large tomato, cored and halved
1 small onion, quartered
3 cloves garlic, unpeeled
Kosher salt
4 hamburger buns, split open
1 large egg white, lightly beaten
1/2 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp chili powder
1 1/2 lbs ground chuck (93% lean ground beef)
6 slices cheese (I'm going to use pepperjack)
French "Fries"
4 russet potatoes, peeled and cut into small, lengthwise strips
2 tbsp extra virgin olive oil
2-3 tsp of Lawry's seasoning salt
Directions
For the Burgers:
1. Preheat the broiler. Put the poblanos cut-side down on a foil-lined pan. Add the tomatoes, onion and garlic and broil until charred (recipe says it will take 7-8 minutes to char the veggies, it took me more than 30 minutes, so be careful to watch your veggies). Good rule of thumb - the peppers should be bubbly and the peel should look waxy, that means they will be easy to peel (I learned my lesson the hard way tonight). Cool slightly, then peel the garlic. Chop the garlic, onion and tomatoes; toss in a bowl with salt to taste. Peel the poblanos and cut each in half.
2. Preheat the oven to 350 degrees. Brush the bun tops with the egg white. Mix the oregano, cumin and chili powder, sprinkle on the bun tops and put the tops and bottoms on a baking sheet. Bake 5 minutes.
3. Heat a large cooking skillet over medium-high heat. Shape the beef into four 3/4-inch thick patties; make an indentation in the centers. Sprinkle the skillet with salt, then cook the burgers until browned on the bottom, about 5 minutes. Flip, then top each burger with some of the tomato mixture and cheese. Cover and cook for about 10 more minutes (this should leave the center just slightly pink). Serve on the spiced buns with the poblanos and the remaining tomato mixture.
For the "Fries":
1. Preheat the oven to 400 degrees. Place cut potatoes into a large mixing bowl with olive oil and 1 tsp of seasoning salt. Coat all potato pieces well with oil and seasoning salt. (Tonight I also sprinkled a pinch of cumin over the fries for matching flavors with the burgers, but it's optional).
2. Line potato pieces on a cookie sheet (or clay cooker, if you have one), sprinkle with remaining seasoning salt and bake about 30 minutes - or until desired crispness.
3. Serve with ketchup and/or ranch dressing.
We really enjoyed this recipe, and I hope you do too!
Tuesday, September 14, 2010
Taco Tuesday!
Welcome to my new blog. I started this blog because for about a year now I post what I cook each night for my family on Facebook. As the months have gone by, I have had several people tell me that my dinners sound delicious and they love reading what I cook. I honestly didn't think I had a "following" of people that enjoyed my dinner posts, but I actually got a request from two very kind ladies last night asking me to start a blog. So, I thought, what the heck. So, going forward I will blog what I make each night and post the recipe here for you to try (if you like). Most of my meals are family friendly, easy to make and very affordable. I'm not a fancy gourmet cook, I am just a regular gal cookin' for her family. I try to make my meals healthy (or healthier) by using ground turkey (instead of beef), chicken, whole wheat pasta, olive oil, etc. Some of my dinners are recipes I find out of magazines or cookbooks and some are my own creations. My secret ingredient to all my meals is Love! I know, I know, a little cheesy, but if you love cooking for your family, then the meal will be that much better! :-)
A little bit about me: I was born and raised in Brea, CA. I married my high school sweetheart when I was 18 years old and we have been married for 11 years. We have two sons together, Dylan - 9 1/2 and Dayne 18 months. I am a full time mom and also work from home as an Accounting Manager for a staffing and recruiting company. I love my family very, very much!
Alright, now for the fun stuff! Tonight's dinner is something anyone can make, and it's really not that inventive, but it's Taco Tuesday night at the Long's. Here is how I make my tacos:
Ingredients:
The Meat:
2 lbs ground turkey
1 small onion - chopped
3 garlic cloves - minced
Taco Seasoning (see below)
Non-stick cooking spray
Taco Seasoning:
Ground Cumin
Chili Powder
Garlic Salt
Garlic Powder
Onion Powder
Mrs. Dash Southwest Chipotle Seasoning
- I do not have exact measurements, but I just sprinkle over the meat while it's cooking and taste as I go. Good rule of thumb is to start with 1tsp for each seasoning and add as needed. Don't go to heavy on the Mrs. Dash Chipotle Seasoning, unless you like your meat with some extra heat (I have to be careful with this seasoning because of the 18 month old). Of course you can always use store bought taco mix too, it's just cheaper to season yourself. For 2 pounds of meat you would use 2 taco seasoning packets.
Refried Beans:
2 cans refried beans (we like Rosarita's Lowfat Black Beans, but you can use any type or flavor)
1/2 cup of shredded cheese
1 tsp garlic salt
The Rest:
Corn tortillas (warmed in a plastic baggie in the microwave - good rule of thumb, if you are warming 1-2 corn tortillas microwave on high for 10 seconds, for each additional tortilla add 5 seconds).
Shredded Pepperjack and Colby cheese (for tacos I like to freshly shred my cheese, it melts better than the bagged shredded cheese from the store)
Salsa
Dollop of Light Sour Cream
Chopped tomatoes
Cooking Directions:
Meat: Chop onion and mince garlic while warming a large cooking skillet. Spray with non-stick cooking spray (I like non-stick olive oil spray). Add onion and garlic and saute. Add the ground turkey and cook. While ground turkey is cooking, add your taco seasonings. Remember, ground turkey is poultry, so do not taste test your meat until the turkey is fully cooked!
Beans: Warm a medium cooking pot and add your two cans of refried beans. Warm about 1 minute, then add shredded cheese and garlic salt. Mix well and warm until the cheese is completely melted.
- I like to add cheese and garlic salt to the beans to boost the flavor and texture of the canned beans.
The Rest: Warm the tortillas, shred the cheese, chop a tomato or two (depends on much you like tomatoes) and get ready to prep your tacos.
Fill your warm tortilla with the taco meat, top with shredded cheese, chopped tomatoes, salsa and dollop of light sour cream. Use the beans as a side dish.
Side note: I cook for a family of 4 (3 of the members being male and large eaters). If your family is smaller or doesn't consume as much food, only make 1 lb of ground turkey and 1 can of beans.
Hope you enjoy these tacos as much as our family does! Happy Taco Tuesday!
A little bit about me: I was born and raised in Brea, CA. I married my high school sweetheart when I was 18 years old and we have been married for 11 years. We have two sons together, Dylan - 9 1/2 and Dayne 18 months. I am a full time mom and also work from home as an Accounting Manager for a staffing and recruiting company. I love my family very, very much!
Alright, now for the fun stuff! Tonight's dinner is something anyone can make, and it's really not that inventive, but it's Taco Tuesday night at the Long's. Here is how I make my tacos:
Ingredients:
The Meat:
2 lbs ground turkey
1 small onion - chopped
3 garlic cloves - minced
Taco Seasoning (see below)
Non-stick cooking spray
Taco Seasoning:
Ground Cumin
Chili Powder
Garlic Salt
Garlic Powder
Onion Powder
Mrs. Dash Southwest Chipotle Seasoning
- I do not have exact measurements, but I just sprinkle over the meat while it's cooking and taste as I go. Good rule of thumb is to start with 1tsp for each seasoning and add as needed. Don't go to heavy on the Mrs. Dash Chipotle Seasoning, unless you like your meat with some extra heat (I have to be careful with this seasoning because of the 18 month old). Of course you can always use store bought taco mix too, it's just cheaper to season yourself. For 2 pounds of meat you would use 2 taco seasoning packets.
Refried Beans:
2 cans refried beans (we like Rosarita's Lowfat Black Beans, but you can use any type or flavor)
1/2 cup of shredded cheese
1 tsp garlic salt
The Rest:
Corn tortillas (warmed in a plastic baggie in the microwave - good rule of thumb, if you are warming 1-2 corn tortillas microwave on high for 10 seconds, for each additional tortilla add 5 seconds).
Shredded Pepperjack and Colby cheese (for tacos I like to freshly shred my cheese, it melts better than the bagged shredded cheese from the store)
Salsa
Dollop of Light Sour Cream
Chopped tomatoes
Cooking Directions:
Meat: Chop onion and mince garlic while warming a large cooking skillet. Spray with non-stick cooking spray (I like non-stick olive oil spray). Add onion and garlic and saute. Add the ground turkey and cook. While ground turkey is cooking, add your taco seasonings. Remember, ground turkey is poultry, so do not taste test your meat until the turkey is fully cooked!
Beans: Warm a medium cooking pot and add your two cans of refried beans. Warm about 1 minute, then add shredded cheese and garlic salt. Mix well and warm until the cheese is completely melted.
- I like to add cheese and garlic salt to the beans to boost the flavor and texture of the canned beans.
The Rest: Warm the tortillas, shred the cheese, chop a tomato or two (depends on much you like tomatoes) and get ready to prep your tacos.
Fill your warm tortilla with the taco meat, top with shredded cheese, chopped tomatoes, salsa and dollop of light sour cream. Use the beans as a side dish.
Side note: I cook for a family of 4 (3 of the members being male and large eaters). If your family is smaller or doesn't consume as much food, only make 1 lb of ground turkey and 1 can of beans.
Hope you enjoy these tacos as much as our family does! Happy Taco Tuesday!
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