Today, (after working for a bit), I stopped at the store picking up the necessary items to make 3 pressure cooker dishes. Dish number one: Spaghetti Sauce. It turned out quite yummy and made enough for two nights. We had spaghetti for dinner tonight, and put the rest of the sauce in the freezer for another night. Love being able to do that.
I also made another dish - this one an Alton Brown Pressure Cooker Chili. Larry and I had to sample, a tad on the spicy side. I'll need some sour cream to cool the spice a bit. It is going in the freezer as well.
I purchased the ingredients to make an enchilada dish (yes - in the pressure cooker too), but that will have to wait for another day.
Spring break over... work tomorrow with a busy week ahead; laundry done and put away; bathrooms cleaned; dusting done; and taxes done too. The only thing I didn't do that I had planned on? Exercise! I really wanted to start exercising again. Oh well, there is always tomorrow!
Sunday, March 28, 2010
Saturday, March 27, 2010
A New Kitchen Gadget - The Pressure Cooker
Well, darn that QVC kitchen show! It made me start thinking I needed a new kitchen toy. So, started shopping around for an electric pressure cooker. There was not one single model in town, so off to internet shopping. Macy's did the trick - they had a Cuisnart Electric Pressure Cooker on sale. Yipee! It was delivered yesterday, Friday. At the same time, came 3 new cookbooks all about pressure cooking.
Have we tried it out yet - you bet! Last night I tried the Risotto. Hmmm - tasty, but not as good as the kind you stand at the stove for 35 minutes nonstop stirring... that is true risotto. But this modified version (ok the easy way) is still quite tasty.
Todays experiment is Boston Baked Beans and BBQ Ribs. The beans are done, and staying warm in the oven. The ribs are in the cooker right now. They say - 40 minutes and you will have fall off the bone ribs as if they have been slow cooking/smoking all day. We shall see!
Don't ya love new toys that are supposed to make your life easier?
Here is the recipe.
Saucy Ribs Pressure Cooker Style
(Recipezaar)
Ingredients:
3 lbs ribs
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp paprika
2 Tbsp olive oil
1 cup beer
12 oz barbecue sauce
Cut ribs into serving pieces. Mix spices and create a dry rub. Rub onto ribs. Heat oil in pressure cooker. Brown the ribs, all sides. Put in the cooking rack. Pour the beer into the cooking pot. Add the ribs. Lock lid in place, and cook on high pressure 40 minutes. Let cooker depressurize naturally (about 15 minutes). Remove lid. Drain some of the liquid. Add barbecue sauce and ribs back in. Simmer 10-15 minutes. The beer is supposed to be the secret to the unique flavor, so the recipe says to make certain you do not leave it out.
I'll let you know how it goes! So far, so good...
Have we tried it out yet - you bet! Last night I tried the Risotto. Hmmm - tasty, but not as good as the kind you stand at the stove for 35 minutes nonstop stirring... that is true risotto. But this modified version (ok the easy way) is still quite tasty.
Todays experiment is Boston Baked Beans and BBQ Ribs. The beans are done, and staying warm in the oven. The ribs are in the cooker right now. They say - 40 minutes and you will have fall off the bone ribs as if they have been slow cooking/smoking all day. We shall see!
Don't ya love new toys that are supposed to make your life easier?
Here is the recipe.
Saucy Ribs Pressure Cooker Style
(Recipezaar)
Ingredients:
3 lbs ribs
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp paprika
2 Tbsp olive oil
1 cup beer
12 oz barbecue sauce
Cut ribs into serving pieces. Mix spices and create a dry rub. Rub onto ribs. Heat oil in pressure cooker. Brown the ribs, all sides. Put in the cooking rack. Pour the beer into the cooking pot. Add the ribs. Lock lid in place, and cook on high pressure 40 minutes. Let cooker depressurize naturally (about 15 minutes). Remove lid. Drain some of the liquid. Add barbecue sauce and ribs back in. Simmer 10-15 minutes. The beer is supposed to be the secret to the unique flavor, so the recipe says to make certain you do not leave it out.
I'll let you know how it goes! So far, so good...
Wednesday, March 24, 2010
Spring Break CHILI NIGHT!
This year we are not going away for Spring Break. It feels good to be home, get things done that I need to get done (ok, like taxes), and have some time for being lazy as well. I've also been doing working a little too... webinar yesterday, meeting today, meeting tomorrow, and need to work on some paperwork too. But, having time is so nice!
I actually had time to cook yesterday - which I love to do, but doesn't happen often. I browsed recipes on the Food Network and found an interesting chili recipe by Rachael Ray. I added a dollop of sour cream to calm the chili down (I may have used too much chipotle chili powder. Pretty spicy..) I also made a cornbread recipe by Paula Deen - boy, was it YUMMY!
So, if you are in the market for a great chili night, give these recipes a try! DELICIOUS...
VIDALIA ONION CORNBREAD
Paula Deen, Food Network
Ingredients
1/4 cup (1/2 stick) butter
1 large Vidalia or other sweet onion, chopped
1 (8-ounce) package cornbread/muffin mix
1 egg, beaten
1/3 cup whole milk
1 cup sour cream
1 cup grated sharp Cheddar, divided
1/4 teaspoon salt
1/4 teaspoon dried dill weed
Directions
Preheat the oven to 450 degrees F. Spray an 8-inch square baking pan with vegetable oil cooking spray.
In a medium saucepan, melt the butter and saute the onion until tender, but not browned, for about 3 minutes. Remove the pan from the heat and add the muffin mix, egg, milk, sour cream, 1/2 cup of the cheese, the salt, and dill weed. Stir to combine. Pour into the prepared pan and top with the remaining 1/2 cup cheese. Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean. Allow to cool slightly before cutting into squares.
UPTOWN-DOWN HOME CHILI
Rachael Ray, Food Network
Ingredients
3 tablespoons extra-virgin olive oil, divided
2 pounds ground sirloin
2 tablespoons grill seasoning(recommended: McCormick's Montreal Steak Seasoning) a palm full
1/2 pound baby Portobello mushrooms, chopped
1/4 pound shiitake mushroom caps, sliced
1 medium yellow skinned onion, chopped
3 ribs celery, chopped
1 large red bell pepper, seeded and chopped
4 to 6 cloves garlic, chopped
2 tablespoons Worcestershire sauce
2 canned chipotle peppers in adobo, chopped, with their juices or 1 generous palm full ground chipotle chili powder, about 2 tablespoons
1 tablespoon ground cumin, half a palm full
1 bottle imported beer (recommended: Stella Artois (...imported just 'cause we're Uptown and that's all they drink here.)
1 (15 ounce) can black beans, drained
1 (15 ounce) can crushed tomatoes
1 cup beef stock (8-ounce box)
2 to 3 tablespoons fresh thyme leaves
8-ounce piece smoked Gouda, shredded
1 small white onion, finely chopped
Directions
Heat a deep, large skillet or a pot over high heat. Add 2 tablespoons extra-virgin olive oil and the meat. Season it with grill seasoning and sear it up, browning and crumbling it, for 3 to 5 minutes. Transfer meat to a plate and return pot to stove. Reduce heat to medium- high and add another tablespoon extra-virgin olive oil. Add the mushrooms and begin to brown them before adding the other veggies. After 2 or 3 minutes the mushrooms will begin to shirk and soften. Push the mushrooms off to one side of the pot and add all the remaining veggies to the opposite side of the pot surface. Once the onions, celery, peppers and garlic have been working for a few minutes as well, mix the veggies with the mushrooms. Add the meat back, season with Worcestershire sauce, chipotle in adobo or chipotle powder and cumin. Add in beer to deglaze the pot, scraping up all the pan drippings. Reduce the beer by half, about 2 minutes. Add the black beans, tomatoes, stock and thyme to chili and simmer 10 minutes for flavors to combine. Taste to adjust seasonings. Top bowls of the chili with shredded smoked Gouda and finely chopped raw onions.
I actually had time to cook yesterday - which I love to do, but doesn't happen often. I browsed recipes on the Food Network and found an interesting chili recipe by Rachael Ray. I added a dollop of sour cream to calm the chili down (I may have used too much chipotle chili powder. Pretty spicy..) I also made a cornbread recipe by Paula Deen - boy, was it YUMMY!
So, if you are in the market for a great chili night, give these recipes a try! DELICIOUS...
VIDALIA ONION CORNBREAD
Paula Deen, Food Network
Ingredients
1/4 cup (1/2 stick) butter
1 large Vidalia or other sweet onion, chopped
1 (8-ounce) package cornbread/muffin mix
1 egg, beaten
1/3 cup whole milk
1 cup sour cream
1 cup grated sharp Cheddar, divided
1/4 teaspoon salt
1/4 teaspoon dried dill weed
Directions
Preheat the oven to 450 degrees F. Spray an 8-inch square baking pan with vegetable oil cooking spray.
In a medium saucepan, melt the butter and saute the onion until tender, but not browned, for about 3 minutes. Remove the pan from the heat and add the muffin mix, egg, milk, sour cream, 1/2 cup of the cheese, the salt, and dill weed. Stir to combine. Pour into the prepared pan and top with the remaining 1/2 cup cheese. Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean. Allow to cool slightly before cutting into squares.
UPTOWN-DOWN HOME CHILI
Rachael Ray, Food Network
Ingredients
3 tablespoons extra-virgin olive oil, divided
2 pounds ground sirloin
2 tablespoons grill seasoning(recommended: McCormick's Montreal Steak Seasoning) a palm full
1/2 pound baby Portobello mushrooms, chopped
1/4 pound shiitake mushroom caps, sliced
1 medium yellow skinned onion, chopped
3 ribs celery, chopped
1 large red bell pepper, seeded and chopped
4 to 6 cloves garlic, chopped
2 tablespoons Worcestershire sauce
2 canned chipotle peppers in adobo, chopped, with their juices or 1 generous palm full ground chipotle chili powder, about 2 tablespoons
1 tablespoon ground cumin, half a palm full
1 bottle imported beer (recommended: Stella Artois (...imported just 'cause we're Uptown and that's all they drink here.)
1 (15 ounce) can black beans, drained
1 (15 ounce) can crushed tomatoes
1 cup beef stock (8-ounce box)
2 to 3 tablespoons fresh thyme leaves
8-ounce piece smoked Gouda, shredded
1 small white onion, finely chopped
Directions
Heat a deep, large skillet or a pot over high heat. Add 2 tablespoons extra-virgin olive oil and the meat. Season it with grill seasoning and sear it up, browning and crumbling it, for 3 to 5 minutes. Transfer meat to a plate and return pot to stove. Reduce heat to medium- high and add another tablespoon extra-virgin olive oil. Add the mushrooms and begin to brown them before adding the other veggies. After 2 or 3 minutes the mushrooms will begin to shirk and soften. Push the mushrooms off to one side of the pot and add all the remaining veggies to the opposite side of the pot surface. Once the onions, celery, peppers and garlic have been working for a few minutes as well, mix the veggies with the mushrooms. Add the meat back, season with Worcestershire sauce, chipotle in adobo or chipotle powder and cumin. Add in beer to deglaze the pot, scraping up all the pan drippings. Reduce the beer by half, about 2 minutes. Add the black beans, tomatoes, stock and thyme to chili and simmer 10 minutes for flavors to combine. Taste to adjust seasonings. Top bowls of the chili with shredded smoked Gouda and finely chopped raw onions.
Sunday, February 28, 2010
New Recipe Night! Chicken Mole Enchiladas
Well, tonight was a new recipe attempt. I modified the original recipe some (trying to make it a bit healthier). In retrospect, not sure I accomplished my goal. But, it was very tasty!
The original recipe is listed here:
Here is my attempt to recreate Marcela Valladolid's recipe from MEXICAN MADE EASY.
CHICKEN MOLE ENCHILADAS
2 chicken breasts, salt/pepper and bake 15 minutes. Shred chicken into bite size pieces.
MOLE SAUCE:
4 dried pasilla chiles, stemmed and seeded
1 1/2 cup HOT water
2 handfuls of tortilla chips
2 Tbsp olive oil
1 1/2 medium onions, chopped
3 garlic cloves, minced
2 3/4 cups chicken stock
3 Tbsp peanut butter
1/2 Tbsp sugar
1 tsp oregano
5 oz Mexican chocolate (Ibarra)
ENCHILADAS:
12 corn tortillas
Olive Oil Nonstick spray
Feta cheese
TOPPINGS:
Queso Fresco cheese
Chopped cilantro
Light sour cream
DIRECTIONS:
Soak the dried pasilla chiles by soaking in 1 1/2 cups HOT water for at least 15 minutes. Drain, set aside.
In large saucepan, heat the olive oil. Add chopped onion and saute until translucent. (3 minutes or so) Add garlic. Cook another 2 -3 minutes. Do not burn garlic.
Transfer the following to blender:
Onion/garlic mixture
Tortilla chips
1 3/4 cup chicken stock (save rest for later)
Peanut Butter
Sugar
Oregano
Blend until very smooth and creamy.
Transfer sauce to the large saucepan. Bring to boil - be careful! It will splatter. (I know from experience.) Reduce heat to simmer. Cover, and simmer for 20 minutes. Stir in the chocolate. Season with salt and pepper to taste. Add the rest of the chicken broth as needed - mixture can become too thick. I added one additional cup of chicken broth.
ASSEMBLY:
Cover bottom of 9x13 baking pan with thin layer of mole sauce. Heat up large flat nonstick griddle. Spray both sides of tortillas with olive oil nonstick spray. Put the tortillas on the hot griddle and saute both sides to soften the tortillas. I did all the tortillas as Larry filled and rolled. Put a spoonful of chicken in the center of tortilla with a tad bit of feta cheese. Roll and place seam side down in the 9x13 dish. Repeat procedure with all tortillas. Ladle mole sauce over top of enchiladas. Top with Queso Fresco (crumbled) cheese and cilantro. Bake at 375 degrees about 15 minutes until warm.
Serve with light sour cream.
We had refried beans w/cheese and warmed tortillas with our enchiladas. Delicious!
**HINDSIGHT: When I repeat this recipe, I will add a bit more salt than I did, a little less feta cheese. The flavors were very interesting together, but I think we might have overdone the feta. I'm wondering if gorgonzola would be milder than the feta??? Still have some playing around to do with perfecting this recipe, but it is pretty darn good!
The original recipe is listed here:
Here is my attempt to recreate Marcela Valladolid's recipe from MEXICAN MADE EASY.
CHICKEN MOLE ENCHILADAS
2 chicken breasts, salt/pepper and bake 15 minutes. Shred chicken into bite size pieces.
MOLE SAUCE:
4 dried pasilla chiles, stemmed and seeded
1 1/2 cup HOT water
2 handfuls of tortilla chips
2 Tbsp olive oil
1 1/2 medium onions, chopped
3 garlic cloves, minced
2 3/4 cups chicken stock
3 Tbsp peanut butter
1/2 Tbsp sugar
1 tsp oregano
5 oz Mexican chocolate (Ibarra)
ENCHILADAS:
12 corn tortillas
Olive Oil Nonstick spray
Feta cheese
TOPPINGS:
Queso Fresco cheese
Chopped cilantro
Light sour cream
DIRECTIONS:
Soak the dried pasilla chiles by soaking in 1 1/2 cups HOT water for at least 15 minutes. Drain, set aside.
In large saucepan, heat the olive oil. Add chopped onion and saute until translucent. (3 minutes or so) Add garlic. Cook another 2 -3 minutes. Do not burn garlic.
Transfer the following to blender:
Onion/garlic mixture
Tortilla chips
1 3/4 cup chicken stock (save rest for later)
Peanut Butter
Sugar
Oregano
Blend until very smooth and creamy.
Transfer sauce to the large saucepan. Bring to boil - be careful! It will splatter. (I know from experience.) Reduce heat to simmer. Cover, and simmer for 20 minutes. Stir in the chocolate. Season with salt and pepper to taste. Add the rest of the chicken broth as needed - mixture can become too thick. I added one additional cup of chicken broth.
ASSEMBLY:
Cover bottom of 9x13 baking pan with thin layer of mole sauce. Heat up large flat nonstick griddle. Spray both sides of tortillas with olive oil nonstick spray. Put the tortillas on the hot griddle and saute both sides to soften the tortillas. I did all the tortillas as Larry filled and rolled. Put a spoonful of chicken in the center of tortilla with a tad bit of feta cheese. Roll and place seam side down in the 9x13 dish. Repeat procedure with all tortillas. Ladle mole sauce over top of enchiladas. Top with Queso Fresco (crumbled) cheese and cilantro. Bake at 375 degrees about 15 minutes until warm.
Serve with light sour cream.
We had refried beans w/cheese and warmed tortillas with our enchiladas. Delicious!
**HINDSIGHT: When I repeat this recipe, I will add a bit more salt than I did, a little less feta cheese. The flavors were very interesting together, but I think we might have overdone the feta. I'm wondering if gorgonzola would be milder than the feta??? Still have some playing around to do with perfecting this recipe, but it is pretty darn good!
Sunday, February 7, 2010
Weekends are for...
Weekends are multi-faceted. They are for resting, relaxation, getting everything done at home (such as laundry, cleaning, bills, shopping, the list goes on...). Well, this time of year it is time to add another "to do" to the list! Taxes... So, today was my organizing day. I did pretty well, not done - more to do, but have a good start! I bet by next weekend, I'll be ready to drop everything off. Even though I started the year of 2009 very organized for taxes, I need to follow through all year and stay up to date and organized.
Why is it so hard to stay organized all the time? It seems I used to be very organized... (my nickname is Planner Patty after all), but now I can't keep up. (Sadly enough!)
Well, Abby had a great weekend of resting. I would like to be a dog owned by me! Good comfie life to be sure. The picture signifies Abby's favorite things... the couch; the blanket (have to be warm after all); and her favorite toy - the squirrel. A DOG'S LIFE as they say...
Wednesday, February 3, 2010
New Recipe Night!
Tonight was Caribbean night in the house! We had a very tasty dinner, another easy one at that. (The best kind after all...) One little mishap with the propane on the BBQ - ran out, so had to drag out the George Foreman grill for the shrimp.
ROASTED VEGGIES
Asparagus pieces
Quartered mushrooms
Sliced Zuchini
Spike Seasoning
Garlic
Olive Oil
Freshly Ground Pepper
Jerk Seasoning
Mix all together. Put in casserole dish (13x9). Sprinkle with just a tad of parmesan cheese. Bake at 350 until veggies are done.
JAMAICAN JERK SHRIMP
1 # raw shrimp (deveined & cleaned)
Jamaican Jerk Seasoning
Garlic
Curry
Thyme
Sage
Cayenne
Freshly ground pepper
Cinnamon
tiny bit of sugar
Ground nutmeg
Olive Oil
Mix together all ingredients (except the shrimp) in a bowl. Toss the shrimp in the seasoning/olive oil mixture. Put on skewer and bbq until done.
ROASTED VEGGIES
Asparagus pieces
Quartered mushrooms
Sliced Zuchini
Spike Seasoning
Garlic
Olive Oil
Freshly Ground Pepper
Jerk Seasoning
Mix all together. Put in casserole dish (13x9). Sprinkle with just a tad of parmesan cheese. Bake at 350 until veggies are done.
JAMAICAN JERK SHRIMP
1 # raw shrimp (deveined & cleaned)
Jamaican Jerk Seasoning
Garlic
Curry
Thyme
Sage
Cayenne
Freshly ground pepper
Cinnamon
tiny bit of sugar
Ground nutmeg
Olive Oil
Mix together all ingredients (except the shrimp) in a bowl. Toss the shrimp in the seasoning/olive oil mixture. Put on skewer and bbq until done.
Monday, February 1, 2010
Chipotle Beef & Black Bean Dinner
By popular request, here is the recipe for a very easy dinner! (and delicious too...) Get a large glass of water and enjoy!
CHIPOTLE BEEF
2-3 lb chuck roast
15 oz beef broth
7 oz chipotle peppers in adobo sauce (can be spicy! if you don't like spice, use less...)
In a nonstick skillet, spray with Pam. Salt and pepper the chuck roast. Saute the chuck roast in the skillet for about 3-5 minutes per side. It will NOT be done. When both sides are browned, put meat into crockpot. Pour over the beef broth, and empty the can of chipotle peppers (and sauce) into the crockpot. Cook on low all day.
EASY BLACK BEANS
2 cans of black beans
chopped garlic to taste
1/2 cup of salsa
Stir together. Put in casserole dish, cover with foil, bake on low heat (225 degrees) for an hour to an hour and a half.
Serve with a salad - wah laa - you have a complete dinner. Low cal, tasty and healthy.
CHIPOTLE BEEF
2-3 lb chuck roast
15 oz beef broth
7 oz chipotle peppers in adobo sauce (can be spicy! if you don't like spice, use less...)
In a nonstick skillet, spray with Pam. Salt and pepper the chuck roast. Saute the chuck roast in the skillet for about 3-5 minutes per side. It will NOT be done. When both sides are browned, put meat into crockpot. Pour over the beef broth, and empty the can of chipotle peppers (and sauce) into the crockpot. Cook on low all day.
EASY BLACK BEANS
2 cans of black beans
chopped garlic to taste
1/2 cup of salsa
Stir together. Put in casserole dish, cover with foil, bake on low heat (225 degrees) for an hour to an hour and a half.
Serve with a salad - wah laa - you have a complete dinner. Low cal, tasty and healthy.
Sunday, September 27, 2009
Is Alaska in the United States?
There are many times that living in Alaska makes you think you are on some far away island - totally isolated from the lower 48; almost as if it is another country. Today is one of those days...
I found the cutest blouse to go with a new skirt that I ordered (e-bay designer clothing), and placed a bid on the blouse. Well, today I looked at the blouse again and noticed at the bottom of the page (in the fine print) that the seller only ships to the contiguous US. I, unfortunately, did not notice that fact before placing my bid. This brought back a frustration that we who live in this far off land often feel... We are part of the United States. The United States Post Office delivers our mail (just like in the contiguous U.S.). The shipping rates and the process to mail a package is the same as in the contiguous U.S. Why do companies and e-bay sellers have these odd rules?
Well, I wrote to the seller and asked if I were to win the auction, if she would ship to me here in the wilderness of Alaska. The good news is that she will. She said that she usually just ships to the lower 48 however, but will make an exception this time and ship to me at the same shipping rate. (I had pointed out in my e-mail that the shipping process and shipping rates using USPS are the same for us here in Alaska as they are for any other state.) Strange huh!
I found the cutest blouse to go with a new skirt that I ordered (e-bay designer clothing), and placed a bid on the blouse. Well, today I looked at the blouse again and noticed at the bottom of the page (in the fine print) that the seller only ships to the contiguous US. I, unfortunately, did not notice that fact before placing my bid. This brought back a frustration that we who live in this far off land often feel... We are part of the United States. The United States Post Office delivers our mail (just like in the contiguous U.S.). The shipping rates and the process to mail a package is the same as in the contiguous U.S. Why do companies and e-bay sellers have these odd rules?
Well, I wrote to the seller and asked if I were to win the auction, if she would ship to me here in the wilderness of Alaska. The good news is that she will. She said that she usually just ships to the lower 48 however, but will make an exception this time and ship to me at the same shipping rate. (I had pointed out in my e-mail that the shipping process and shipping rates using USPS are the same for us here in Alaska as they are for any other state.) Strange huh!
Monday, August 3, 2009
Mexican Food - Rick Bayless style!
Well, I've been hooked on the reality t.v. show TOP CHEF MASTERS... Rick Bayless was one of the fantastic chefs on the show. His recipes always looked interesting during the show, so I googled looking for some of his recipes. I ran across his restaurant - FRONTERA GRILL in Chicago. He has many, many recipes posted on this site. Here is one that I will be making tomorrow... I have changed his recipe slightly, as I know I won't be able to find some of the ingredients here in our little town before ever going to the store. I couldn't even find cilantro this weekend! Crazy huh?
BLACK BEAN BATHED ENCHILADAS (with Chorizo & Fresh Cheese)
aka: Enfrijoladas
RICK BAYLESS
Serves 4 as main course
1 cup dry black beans, rinsed
2 chipotle chiles (in adobo sauce), minced
1 1/4 cups (10 oz) chorizo sausage, casing removed (bacon, ham, or other sausage can replace chorizo)
1 medium white onion, sliced
Salt, 1/2 tsp
12 corn tortillas
Serrano-Tomatillo Salsa; or Chipotle Salsa (3/4 cup)
3/4 cup crumbled queso fresco or dry goat cheese
3 T. roughly chopped flat leaf parsley
Directions:
BEAN SAUCE...
Place beans in medium size saucepan, cover with 3 cups water, remove any beans that float. Heat to simmer.
Using saucepan, add 1/4 cup of chorizo and 1/2 of the onion. Saute. Put into beans. Simmer over medium to medium-low heat, stir occasionally, until the beans are fully tender, 1 1/2 to 2 hrs. If you see the beans peaking up through the liquid, add water to cover them by 1/2 inch.
Coarsely puree the beans in batches in a food processor. Return to the pot and add enough water to thin the consistency of a medium cream soup. Taste and season with salt.
TORTILLAS & CHORIZO...
Set up steamer (veggie steamer in saucepan filled with 1/2 inch of water); heat to boil. Wrap tortillas in a heavy kitchen towel, lay in steamer & cover with tight lid. Boil 1 minute, turn off heat and let stand without opening for 15 minutes.
In saucepan, cook the remaining 1 cup chorizo until done (10 min), breaking up any clumps. Drain off fat. Add the minced chipotle peppers. Keep warm over low heat.
FINISHING:
Turn oven to the lowest possible setting and warm a serving platter in it. Onto a deep plate or tray pour out 1 1/2 cups of the warm bean sauce onto the deep plate. One by one, dip both sides of the tortillas into the sauce, fold into quarters and transfer to the warm serving platter. Lay the tortillas in 2 rows, slightly overlap. Keep warm in oven.
Scrape any leftover bean sauce from the deep plate back into the pot. If the sauce has thickened, add a bit of water to get back to the original consistency. Quickly bring to simmer, spoon over the folded tortillas (should be lots of sauce), top with warm chorizo, splash on the optional salsa, sprinkle on the cheese, parsley and remaining sliced onion. Serve right away - they don't like to sit!
Variations: with bean sauce and tortillas as a base, you can vary toppings or fillings as you like.
Serve with a nice salad, and margaritas of course!
**ORIGINAL RECIPE**
BLACK BEAN BATHED ENCHILADAS (with Chorizo & Fresh Cheese)
aka: Enfrijoladas
RICK BAYLESS
Serves 4 as main course
1 cup dry black beans, rinsed
2 chipotle chiles (in adobo sauce), minced
1 1/4 cups (10 oz) chorizo sausage, casing removed (bacon, ham, or other sausage can replace chorizo)
1 medium white onion, sliced
Salt, 1/2 tsp
12 corn tortillas
Serrano-Tomatillo Salsa; or Chipotle Salsa (3/4 cup)
3/4 cup crumbled queso fresco or dry goat cheese
3 T. roughly chopped flat leaf parsley
Directions:
BEAN SAUCE...
Place beans in medium size saucepan, cover with 3 cups water, remove any beans that float. Heat to simmer.
Using saucepan, add 1/4 cup of chorizo and 1/2 of the onion. Saute. Put into beans. Simmer over medium to medium-low heat, stir occasionally, until the beans are fully tender, 1 1/2 to 2 hrs. If you see the beans peaking up through the liquid, add water to cover them by 1/2 inch.
Coarsely puree the beans in batches in a food processor. Return to the pot and add enough water to thin the consistency of a medium cream soup. Taste and season with salt.
TORTILLAS & CHORIZO...
Set up steamer (veggie steamer in saucepan filled with 1/2 inch of water); heat to boil. Wrap tortillas in a heavy kitchen towel, lay in steamer & cover with tight lid. Boil 1 minute, turn off heat and let stand without opening for 15 minutes.
In saucepan, cook the remaining 1 cup chorizo until done (10 min), breaking up any clumps. Drain off fat. Add the minced chipotle peppers. Keep warm over low heat.
FINISHING:
Turn oven to the lowest possible setting and warm a serving platter in it. Onto a deep plate or tray pour out 1 1/2 cups of the warm bean sauce onto the deep plate. One by one, dip both sides of the tortillas into the sauce, fold into quarters and transfer to the warm serving platter. Lay the tortillas in 2 rows, slightly overlap. Keep warm in oven.
Scrape any leftover bean sauce from the deep plate back into the pot. If the sauce has thickened, add a bit of water to get back to the original consistency. Quickly bring to simmer, spoon over the folded tortillas (should be lots of sauce), top with warm chorizo, splash on the optional salsa, sprinkle on the cheese, parsley and remaining sliced onion. Serve right away - they don't like to sit!
Variations: with bean sauce and tortillas as a base, you can vary toppings or fillings as you like.
Serve with a nice salad, and margaritas of course!
**ORIGINAL RECIPE**
Patty's Margaritas! Ole...
Well, I seem to be transitioning from Italian cooking to Mexican Food! Shrimp Tacos was my last post; and now I'm moving on to a nice refreshing drink to accompany your tacos...
Patty's Margaritas
3/4 blender of ice
1/2 can frozen limeaid
4 oz tequilla
2 oz triple sec
4 oz water
BLEND. Serve in salt rimmed glasses.
Simple and tasty!
Patty's Margaritas
3/4 blender of ice
1/2 can frozen limeaid
4 oz tequilla
2 oz triple sec
4 oz water
BLEND. Serve in salt rimmed glasses.
Simple and tasty!
Saturday, August 1, 2009
Tacos With Spicy Shrimp!
Who wants a yummy taco? This is a wonderfully easy and tasty recipe for Shrimp Tacos. When living in California, I used to love going to a casual restaurant called Rubios. My favorite on the menu? Shrimp Tacos! Well, I found this recipe for shrimp tacos. Not the same as Rubios - but excellent and SO EASY!
SHRIMP TACOS
Serves 6
12 oz bacon (cut into pieces)
1/2 onion, chopped
2 lbs. large cooked shrimp (peeled, deveined & cut into bite size pieces
3 chipotle peppers in adobo sauce, minced
12 corn tortillas
1 cup chopped cilantro
1 lime, juiced
salt to taste, optional
Mexican cheese
Avocado
Sour Cream
In large, deep skillet fry bacon until evenly brown. Drain bacon fat. Add onions to the pan with the bacon. Saute five minutes (till onions are translucent). Stir in the shrimp and chipotle chiles; cook 4 minutes until heated.
Heat tortillas on ungreased skillet over medium-high heat for 10-15 seconds. Turn over and heat another 5-10 seconds. Fill heated tortillas with the shrimp/bacon/onion mixture.
Top with preferred toppings. I use sliced avocado; a sprinkle of cheese, and sour cream.
CILANTRO CHILE CREAM SAUCE
(16 Servings)
This sauce could be an option to serve as a sauce for these shrimp tacos! Works great for either chicken or fish tacos. Makes a dip as well.
1/2 bunch cilantro, chopped coarsely
3 chile peppers (seeded & chopped)
3 cloves garlic
1 cup mayonnaise
1 cup heavy cream
salt/pepper to taste
Place all in food processor. Puree till smooth.
Both recipes courtesy of Allrecipes.com
CHIPOTLE SHRIMP TACOS
SHRIMP TACOS
Serves 6
12 oz bacon (cut into pieces)
1/2 onion, chopped
2 lbs. large cooked shrimp (peeled, deveined & cut into bite size pieces
3 chipotle peppers in adobo sauce, minced
12 corn tortillas
1 cup chopped cilantro
1 lime, juiced
salt to taste, optional
Mexican cheese
Avocado
Sour Cream
In large, deep skillet fry bacon until evenly brown. Drain bacon fat. Add onions to the pan with the bacon. Saute five minutes (till onions are translucent). Stir in the shrimp and chipotle chiles; cook 4 minutes until heated.
Heat tortillas on ungreased skillet over medium-high heat for 10-15 seconds. Turn over and heat another 5-10 seconds. Fill heated tortillas with the shrimp/bacon/onion mixture.
Top with preferred toppings. I use sliced avocado; a sprinkle of cheese, and sour cream.
CILANTRO CHILE CREAM SAUCE
(16 Servings)
This sauce could be an option to serve as a sauce for these shrimp tacos! Works great for either chicken or fish tacos. Makes a dip as well.
1/2 bunch cilantro, chopped coarsely
3 chile peppers (seeded & chopped)
3 cloves garlic
1 cup mayonnaise
1 cup heavy cream
salt/pepper to taste
Place all in food processor. Puree till smooth.
Both recipes courtesy of Allrecipes.com
CHIPOTLE SHRIMP TACOS
Monday, July 27, 2009
SKYAUCTION... How to travel in luxury on a budget!
I am in love with a travel website called Skyauction. I've probably used it successfully a dozen or so times - all for hotels. We have stayed at amazing places we could never have stayed had it not been for this site. An example of that is our trip next June - Guana Island in the British Virgin Islands.
Recently, I have had several people ask about the website I use, and how to use it. So, I've written a step by step guide that will help walk you through it. You too can find some awesome deals!
HOW TO SUCCESSFULLY TRAVEL ON A BUDGET- USE SKYAUCTION!
Happy traveling!
Recently, I have had several people ask about the website I use, and how to use it. So, I've written a step by step guide that will help walk you through it. You too can find some awesome deals!
HOW TO SUCCESSFULLY TRAVEL ON A BUDGET- USE SKYAUCTION!
Happy traveling!
Tuesday, July 21, 2009
Italian Cooking Kick Continues! Chicken Mushroom Risotto
OK, this will be my second time making this so let's see if I can time it just right. Do NOT let it sit while you finish up something else... it will turn to glue! Be warned! (mine really wasn't glue - but I can tell a big difference from when it was done till the time I took it off the stove)
Ingredients:
1 1/2 cups arborio rice
1 quart chicken stock
1/2 cup white wine
1/2 small sweet onion (chopped)
2 cloves minced garlic
1 cup sliced cremini mushrooms
Olive Oil (and a little butter)
1/4 cup freshly grated Parmesan reggiano cheese
1 Tbsp chopped Italian parsley
1. Heat the chicken stock to a simmer. Keep it hot! (this is key)
2. Melt 1 tbsp of butter and a swirl of olive oil in saute pan, and saute the sliced mushcrooms till they are soft. Remove from heat and set aside for later.
3. In a large, heavy bottomed saucepan, heat olive oil and 1 Tbsp of butter over medium heat. Add chopped onion. Saute about 2 minutes, add 2 cloves minced garlic (or more if you love garlic like I do). Saute another minute or two until onion is slightly translucent. Do not let garlic burn!
4. Add the rice to the pot and stir briskly with wooden spoon so that the grains are coated with oil and butter. Saute for a minute or so, until there is a slightly nutty aroma. Do NOT let rice brown. Stir in the wine, continue stirring until liquid is fully absorbed.
5. Add one ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process. IT IS IMPORTANT TO STIR CONSTANTLY, AND ADD THE NEXT LADLE AS SOON AS THE RICE IS ALMOST DRY. THIS WILL BE YOUR UPPER BODY WORKOUT FOR THE DAY. As you see the rice absorbing the stock, it is important to season the rice with salt and freshly ground pepper. It is at this point that the flavor will be absorbed into the rice.
6. Continue adding ladles of hot stock and stirring the rice while liquid is absorbed. As it cooks, you will see rice take on a creamy consistency as it begins to release the natural starches.
7. Continue this ladle at a time process and stirring for 20-30 minutes, or until the grains are tender but still firm to the bite (not crunchy). If you run out of broth, and your risotto is not completely cooked, you can use hot water or more hot chicken broth. (I had to the second time I made this.) When you are down to the last few ladles of stock, add the cooked mushrooms.
8. Stir in 2 Tbsp butter, the parmesan cheese and the parsley. Finish seasoning to taste with salt and pepper.
9. Risotto turns glutinous if held for too long - serve it right away! It should be soft, creamy mound on a dinner plate (not run across the plate). I put chicken on the top of mine.
Yummy!!! Serve with a salad.
Adapted from About.com and a YouTube video...
Ingredients:
1 1/2 cups arborio rice
1 quart chicken stock
1/2 cup white wine
1/2 small sweet onion (chopped)
2 cloves minced garlic
1 cup sliced cremini mushrooms
Olive Oil (and a little butter)
1/4 cup freshly grated Parmesan reggiano cheese
1 Tbsp chopped Italian parsley
1. Heat the chicken stock to a simmer. Keep it hot! (this is key)
2. Melt 1 tbsp of butter and a swirl of olive oil in saute pan, and saute the sliced mushcrooms till they are soft. Remove from heat and set aside for later.
3. In a large, heavy bottomed saucepan, heat olive oil and 1 Tbsp of butter over medium heat. Add chopped onion. Saute about 2 minutes, add 2 cloves minced garlic (or more if you love garlic like I do). Saute another minute or two until onion is slightly translucent. Do not let garlic burn!
4. Add the rice to the pot and stir briskly with wooden spoon so that the grains are coated with oil and butter. Saute for a minute or so, until there is a slightly nutty aroma. Do NOT let rice brown. Stir in the wine, continue stirring until liquid is fully absorbed.
5. Add one ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process. IT IS IMPORTANT TO STIR CONSTANTLY, AND ADD THE NEXT LADLE AS SOON AS THE RICE IS ALMOST DRY. THIS WILL BE YOUR UPPER BODY WORKOUT FOR THE DAY. As you see the rice absorbing the stock, it is important to season the rice with salt and freshly ground pepper. It is at this point that the flavor will be absorbed into the rice.
6. Continue adding ladles of hot stock and stirring the rice while liquid is absorbed. As it cooks, you will see rice take on a creamy consistency as it begins to release the natural starches.
7. Continue this ladle at a time process and stirring for 20-30 minutes, or until the grains are tender but still firm to the bite (not crunchy). If you run out of broth, and your risotto is not completely cooked, you can use hot water or more hot chicken broth. (I had to the second time I made this.) When you are down to the last few ladles of stock, add the cooked mushrooms.
8. Stir in 2 Tbsp butter, the parmesan cheese and the parsley. Finish seasoning to taste with salt and pepper.
9. Risotto turns glutinous if held for too long - serve it right away! It should be soft, creamy mound on a dinner plate (not run across the plate). I put chicken on the top of mine.
Yummy!!! Serve with a salad.
Adapted from About.com and a YouTube video...
Monday, July 20, 2009
ITALIAN COOKING KICK! Pasta Carbonara ala' Tom Cruise
Ever since visiting Grenada, and staying at La Luna with an Italian chef, I have been on an Italian cooking kick! One day I asked if they could make a Spaghetti Carbonara (not on menu) for my lunch. Absolutely - no problem. Tasting the wonderful pasta dish made me realize how long it has been since I made it myself. Well, upon our return, I set out to find a true recipe for Carbonara. There are lots of pastas that say they are Carbonara, but a true Carbonara has no cream - yet many recipes call for cream. Here is one I found, and tried - delicious! I was a little heavy with the red pepper flakes - next time will follow the recipe. Enjoy!
Supposedly this recipe comes right from Tom Cruise and Katie Holmes...
Spaghetti Carbonara
Olive Oil (good first cold press extra virgin), 1/2 inch in large saute pan
2 garlic cloves, minced
1 chopped onion
8-12 slices pancetta, thick bacon (I used regular bacon)
4 eggs
1 16oz. pkg spaghetti (recipe calls for 2 pkgs of spaghetti - I used one)
2 cups fresh grated parmesan cheese or parmigiano-reggiano cheese
crushed red pepper flakes
salt & fresh ground pepper
1. Put 1/2inch olive oil in saute pan
2. Add 2 cloves (or more) chopped garlic, onion & bacon cut into small squares
3. Let simmer 30 minutes, don't let it boil
4. During last 10 minutes, add red pepper flakes (1 tsp., probably not much more)
5. In bowl, beat 4 eggs with lots of salt and fresh ground pepper.
6. Cook spaghetti until al dente
7. Drain and immediately add egg mixture to pasta. The pasta needs to be very hot in order for the eggs to cook!
8. Stir until eggs are cooked.
9. Mix into saute pan and finish with grated cheese.
10. ENJOY.
Source: Recipe Bazaar
Supposedly this recipe comes right from Tom Cruise and Katie Holmes...
Spaghetti Carbonara
Olive Oil (good first cold press extra virgin), 1/2 inch in large saute pan
2 garlic cloves, minced
1 chopped onion
8-12 slices pancetta, thick bacon (I used regular bacon)
4 eggs
1 16oz. pkg spaghetti (recipe calls for 2 pkgs of spaghetti - I used one)
2 cups fresh grated parmesan cheese or parmigiano-reggiano cheese
crushed red pepper flakes
salt & fresh ground pepper
1. Put 1/2inch olive oil in saute pan
2. Add 2 cloves (or more) chopped garlic, onion & bacon cut into small squares
3. Let simmer 30 minutes, don't let it boil
4. During last 10 minutes, add red pepper flakes (1 tsp., probably not much more)
5. In bowl, beat 4 eggs with lots of salt and fresh ground pepper.
6. Cook spaghetti until al dente
7. Drain and immediately add egg mixture to pasta. The pasta needs to be very hot in order for the eggs to cook!
8. Stir until eggs are cooked.
9. Mix into saute pan and finish with grated cheese.
10. ENJOY.
Source: Recipe Bazaar
Sunday, July 19, 2009
DREADED ISLAND FEVER
Dreaded Island Fever is a malady, which eventually affects all those who travel primarily to the Caribbean and truly let the varied sights, sounds, smells, tastes and feelings into their bones. Dreaded Island Fever, hereinafter known as DIF, is a real, not imagined, affliction which is contracted by most first time visitors to the Caribbean! People contracting the disease usually start showing symptoms within the first twenty-four hours of being in the Caribbean. It manifests itself in a myriad of different ways, depending on the sufferer. There is no known cure, only treatments, given in bouts of one, two or at the most three weeks, depending on the funds available to the sufferer.
I suffered my first bout of DIF in March, 1992. My family and I spent a week in the British Virgin Islands, 7 days on a sailboat named Island Fever, viewing spectacular sunsets, and enjoying all that the islands had to offer. I felt the first real symptoms of the malady as I gloried in snorkeling in the bath-water-warm waters of the Caribbean. I had never snorkeled in my life and remember (after the fear wore off) being amazed at those beautiful fish. Once contracted, DIF is never cured. The malady did not have a name for me then and in fact remained dormant thereafter–through a combination of divorce, lack of money and time and other factors--until 2001, when I again visited the British Virgin Islands aboard the Windjammer Barefoot Cruises Flying Cloud.
Over the years, we have taken many trips to the Caribbean, on land and sea, trying to visit all the islands in the Kokomo song. On land and sea, we’ve visited Tortola, Virgin Gorda, Anegada, Jost Van Dyke, St. Thomas, Grenada, Bequia, St. Lucia, Mustique, Mayreau, Canouan, Carriacou, Puerto Rico, Petit St. Vincent, St. Vincent, Barbados, and many other islands, shopped for dark chocolate bars from the Grenada Chocolate Factory, fed bananas and petted a monkey who lives in the Grand Etang rainforest, spent hours hunting for enough little nutmeg graters to give as a gift to each of the teachers I work with, making numerous scrapbooks to keep memories alive just a little bit longer, ALL symptoms of one variant or another of DIF.
In between those trips to the Caribbean, the deadly disease continues to affect us, as it does other victims. Victims have been reported posting pictures and even posters of a tranquil island scene on office walls and near their desks and purchasing a $1,000 Nikon D70 digital camera so that they can take digital pictures for the computer. Many folks’ computers reflect computer wallpapers and screen savers of Caribbean scenes, keeping the malady more alive in the sufferer’s mind, but not necessarily helping folks to recover. Reporters have observed folks checking in on travel forums 6 times or more a day, many of them while they are SUPPOSED to be working, and hurriedly shrinking their browser as the boss walks past. Very severe DIF sufferers have been observed pounding their computer keyboard in frustration, as they are unable to get any Caribbean Beach Bar web cam to come up. People with DIF have reported that they often daydream about that special island in the sun, while at work. Others have reported seeing people in serious business meetings with a silly grin on their face and a far away look in their eyes.
At home it doesn't get any better! The poor sufferer forgets about the lawn, housework, kids, little league, friends, neighbors, family and even their job! In an extreme case, one forgets about house payments, car payments and social responsibilities. All they can think of is, "If I don’t eat lunch at all this month, can I afford another trip to the islands this year?" Many are observed listening to Jimmy Buffett or the Beach Boys or a tape or CD from some no-name band they listened to in the Caribbean (that sounded a WHOLE lot better down in the Caribbean!!) blasting out of the player, bugging the neighbors and the dog.
Most lately the symptoms for us have settled in to, more often than not, one particular Island in the Sun, as they do for many folks here. If a person is lucky, they find their own particular island in the sun, that one place on earth that makes their soul sing. That place is different for many folks and could be an otherwise deserted island, on a sailboat, a villa overlooking a fabulous sunset, or a cruise ship. That one particular “Island in the Sun”! For us, it means a sailboat sailing to small islands with the friendliest people you have ever met. It is there that we experience the highest, purest form of DIF. The initial symptom is an uncontrollable urge to lie on a beach and do absolutely nothing. All those "must do" plans seem to melt away in the Caribbean sunshine. When the afflicted are asked about going somewhere or doing something, the reply is usually, "What's the DIFference? It can wait until tomorrow!" The effects of a strange force found only in the Caribbean further compound DIF. It is called "Sand Gravity!" When the disease meets up with this force, the poor afflicted soul finds it hard to even get up to retrieve another cold beverage! That's why some resorts employ beach waiters and waitresses. The far-gone sufferer has taken to bringing along a portable collapsible cooler so that liquid libations will never be more than an arm’s length away. The disease gets progressively worse as time goes on. Even couch potatoes are more active than DIF sufferers! Flight attendants, who say that spouses have been observed dragging their mates aboard aircraft leaving for home, have reported another symptom of the disease. The afflicted have been heard to scream, "One more day -- just one more day!!!"
There is no known cure for DIF! All of the people, who tried to find a cure, were themselves afflicted and ran off to some Caribbean location! There are only "treatments" for this dreaded affliction. The treatment consists of a large "dose" of warm Caribbean sunshine, soft sandy beaches, warm Caribbean sea water and many cold drinks served at a beach bar. There is a downside to this however. The afflicted build up a resistance to the treatments and have to return more and more frequently and for longer periods to relieve the symptoms! Most of the regular travel internet forum goers are hopelessly and helplessly afflicted and will never recover! The CDC and your government don't even acknowledge that this disease exists because they don't want to have mass panic and have all of the citizens rush to the Caribbean. The main problem is, DIF is something that you either already have -- or something you WILL get!
So, how ‘bout it? When did YOU first realize that you were suffering the effects of DIF???
And DIF is just not the Caribbean alone, but includes all destinations in the world. The type of place where you say going in -- this is a ONCE IN A LIFETIME shot and it will never happen again -- but.......will it or not -- who knows -- but DIF is................ and there will never be a cure and we are glad for that!
(The above is rather cheerfully plagiarized from a similar piece written some ten years ago by one Ray Ousley. Ray hung out “sometimes in the Caribbean” and sometimes on the Prodigy BB service. Ray was somewhat of a philosopher, sanguine and cantankerous all at once. Apologies also go to Jamaica Jim Jordan, and Carol & Eric (TTOL), from whose websites we recently stole a version of Ray’s original piece. JJ hangs out mostly in Easley, South Carolina and sometimes in the Caribbean.)
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