Ground Beef Tastadas

 Ingrediants

Black Beans 1/2 cup

Corn 1/2 cup

4% or 7% Lean Ground Beef 8 oz

Green Onions 2

Lime 1/2

Green or Red enchilada sauce 3 fl oz

Tomato 1

Shredded Cheddar Jack Cheese 1/2 cup

Sour Cream 1 oz

Whole Wheat Tostada shells

Makes 6 Tastadas

Instructions

Prepare your ingredients. Chop the green onions, juice the lime, Cut the tomato small, drain the black beans and the corn.

Start the skillet or braiser and add a teaspoon of olive oil and add the meat. Cook until brown, about 3-4 min. Add white portion on the green onions and corn to the meat and combine. Stir occasionally for about 2 to 3 min. Add in black beans, a pinch of salt for flavor and combine. Stir in enchilada sauce, lime juice (keeping a tsp for lime crema) and half the tomato. Remove from burner. Top the mixture with the cheese then let it sit with the lid on until cheese melts should be just a couple min because everything is still hot. 

During the time that this is melting, mix the sour cream, about a tsp of lime juice, half of the green onions and a pinch of salt and pepper to make you Lime Crema.

Take your Tastada shells and scoop your mixture on top. Plate it. Add some fresh tomatoes on top with some green onions, a squirt of lime juice and some lime crema.

BON APPETIT!!!

Philly Cheesesteaks

 So back when I was in the military I was stationed in Philly for a time getting our ship decommissioned. In my mind it was crazy because it was only 8 years old. But it is what it is. During the time I was there I would go off base to get the most amazing Philly Cheesesteaks. They were done off of one of those food trucks. That is also my favorite tacos! Food truck tacos!! Aaaaanywaaaaays, these things were awesome. If you are from Philly I am sure you have a different recipe.......and I would love to have it. But I was only there for a time and never learned how to make it correctly. So I am giving my best guess here.

One thing I have learned is Philly cheesesteaks need very little seasoning. Don’t go crazy and try and get all creative. That is not what these are about. They are simple and too the point. Actually, I think the biggest part of these is caramelizing the onions. So that’s I made sure I did first. It also is the longest part of it all. 

This will make 4 Cheesesteaks

First mix 3 tablespoons of room temperature butter and a garlic clove minced together. Set aside to put on the hoagie buns.

So take one large yellow onion and chop it. Add this onion to the buttered braiser that is on medium heat. If you want to use a not stick you can. But I love my braiser and how it makes my carmelization perfect. I’m sorry I did not get a picture of this because I was also entertaining guests. I will do it next time and add it on here. I set aside my onion in a bowl so I could use my braiser next for the steak. Just put it next to you, you will add thIs to the steak when it is almost cooked through.

Next I took my New York steaks out of the freezer that I had in there for about 45 min. The reasoning behind this is to make it a lot easier on yourself to cut the steak into thin strips. You want this for melt in your mouth delicate steak pieces for your bun. Cut it all up then add to the braiser. Add about a tablespoon of olive oil, salt and pepper and let it cook. Turn when ready about 2-3 minutes. When it is almost done cooking add the onions back in and combine. Let it sit for a moment on low and let the juices get back into the steak and add the provolone cheese on top and let that melt. 

During this time spread the garlic butter spread onto the inside of the hoagie buns, put them inside facing up on a baking sheet and put them in the oven. Set the oven to broil. DO NOT WALK AWAY. It will only take a couple minutes and you will have warm perfect hoagie buns. Take them out as soon as you see the golden brown carmelized on top. 

When you take them out the cheese should be melted perfectly. Take your spatula and transfer the steak, onions and melted cheese onto the hoagie. Do this will all 4  hoagies. Plate them all or serve them on a platter like I have done. Enjoy!!

BON APPETIT!!

Creamy Chicken 🐓 Carbonara

Pasta is one of my favorite things in the world! 

Prep and cook time 35-45 min

 Boil whole wheat pasta with 2 teaspoon of salt. While this is cooking start the chicken on your skillet with 2 teaspoons of oil. Once the chicken reaches 165 degrees set it aside. Reserve 3/4 cup of pasta water for the sauce. 

 Here is the sauce recipe.

 2 tablespoons of olive oil, two cloves of garlic, sauté until fragrant. Add 2 tablespoons of whole wheat flour stir in until no dry flour remains. Add 3/ 4 cup of your pasta water, 2 tablespoons of cream cheese, 1 tablespoon of bacon and 1/8 tsp of salt. Mix and scrape with a wooden spoon to get the yummy bits from cooking the chicken off the bottom of the pan up and bring to a simmer. Mix your noodles in. Plate, top with chicken and sprinkle chives or green onion over it. 

This recipe is for 2 people.

Bon Appetit

 

Grilled Cheese with my Cheese Bread

 First make my Cheese Bread

Time to slice your bread!

Butter both pieces. Place on the skillet. I have my Le Creuset skillet here of course. Lol. Add cheeses that you like. I added Swiss, Havarti and Munster. It’s fun to switch it up. 

Bon Appetit

Banana Bread

My mother made banana bread about every other week when I was young and I loved it when it just came out of the oven. But don’t get me wrong I love it after it has cooled as well. What is your favorite bread? 

 

I use the same recipe my mom used when I was a kid.

It is from the Better Homes and Gardens Cookbook

Prep time 25 min

Bake time 55 min

Oven temp 350 degrees

Makes 1 loaf , 16 servings

Ingredients

2 cups of all Purpose Flour (or gluten free flour)

1 1/2 teaspoons of Baking Powder

1/2 teaspoon Baking Soda

1/4 teaspoon Ground Cinnamon

1/8 teaspoon of Ground Nutmeg ( I use 1/4)

2 beaten 🥚 Eggs

1 1/2 cups mashed 🍌 Bananas (5 medium)

1 cup of Sugar

1/2 cup Cooking Oil or melted butter or Margarine ( I use butter)

1/4 cup of chopped Walnuts ( I do not use them)

1 recipe of Streusel Nut Topping

Streusel Topping 

In a small bowl combine 1/4 cup of packed brown sugar and 3 tablespoons of all purpose flour (or gluten free flour). Mix in 2 tablespoons of butter until mixture resembles course crumbs. Stir in 1/2 cup of chopped walnuts if desired. 

Directions

Grease bottom and sides of one 9x5x3 inch or two 7 1/2x3 1/2x2 in loaf pans; set aside. 

Combine flour, baking powder, baking soda, cinnamon and nutmeg. Mix together

In a medium bowl combine eggs, bananas 🍌, sugar and butter. 

Add half of the flour mixture to the egg mixture and mix then add the other half and mix until combined. If you are adding the nuts now is the time to put them in and then fold till combined. Pour this into your loaf pan(s). If desired add streusel topping to the top of the bread mixture. 

Bake in 350 degrees oven for 55 to 60 minutes for the 9x 5x3 in pan or 40 to 45 minutes for the 

7 1/2x3 1/2x2 in pan, or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 min. Remove from pan. Cool complet;y on wire rack before making it to your bread 🍞 area. 

Bon Appetit

Creme Brûlée

There is something wonderful about home made desserts. Even better when you have your own and don’t have to share it. That is where my cocottes come into play.

The recipe is simple

Ina Garten from Food Network graces us with it.

Level Intermediate

Servings 5-6

Total time 2 hrs

Prep time 15 min

Bake time 45 min

Ingredients

1 large egg

4 large egg yolks

1/2 cup of sugar, plus 1 tblsp for each serving

3 cups of heavy creme

1 tsp pure vanilla extract

1 tblsp orange liqueur (recommended Grand Mariner)

Preheat the oven to 300 degrees.

1. In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.

   
   

   Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.

   
   

   

   
   

   To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.

   
   

   

   
   

   Bon Appetit

Cheesy Dutch Oven Bread

 This is a favorite of mine. My family and friends love it and my best friend always asks if I have any made when she comes over. Lol. It is a go to and can be used with many things!

Ingredients

8 servings

3½ cups bread flour (445 g), plus more for dusting

2 ½ cups shredded sharp cheddar cheese (250 g), divided

1 tablespoon kosher salt

2 cups warm water (480 mL)

1 package of instant yeast (2 1/4tsp)

(if active yeast, just use warmer water and let it sit 15-20 min longer)

1 tablespoon olive oil

Preparation

Combine the bread flour, 2 cups (200 g) of cheddar and salt. Stir well.

In a separate large bowl, combine the water and yeast. Pour the flour mixture on top of the water and use a silicone spatula to stir until the dough comes together.

 With the spatula, fold the dough around the edges of the bowl toward the middle, rotating the bowl whenever and folding a complete of 8 times. Cover with a kitchen towel and let rest in a warm place for hour, or until almost doubled in size.

 Using the spatula, fold the dough toward the middle again 8 more times. Cover with the towel and let rest for half-hour.

Add the Dutch oven and lid to the oven, with water in it, and preheat to 450˚F (230˚C) for half-hour.

 Lightly flour a clean surface and your hands. Carefully peel the dough out of the bowl and onto the floured surface. Fold the sides of the dough towards the middle 8 times, then flip the dough and transfer to parchment paper.

 Brush the dough with the vegetable oil. Sprinkle the remaining ½ cup (50 g) of cheese on top. Slit the bread for steam

Carefully remove the Dutch oven from the oven, dump the water and use the parchment and lift the bread into the pot. Cover with the lid and bake for half-hour, then remove the lid and bake for 20 more minutes, until the bread is golden brown.

 Pull the parchment out with the bread out of the pot and onto a wire rack. Remove the parchment paper and let the bread cool for a minimum of 1 hour before slicing.

 Slice the bread and enjoy

Great used with Grilled Cheese

Bon Appetit

Goat Cheese Steak with Shallot Demi Sauce

When you find something that is beautiful and inspires you to cook then you get it. That is how Le Creuset is for me. The colors are gorgeous and the designs are beautiful. My first piece was a 5.5 qt Dutch oven. I am now addicted and have many pieces. You will see them throughout this blog. In this picture below is their pasta plate. I use them a lot. What is your favorite cookware? What inspires you?

I am writing this blog not only to keep track of the love/hate of the things I cook and bake. But also to inspire others to find the joy in the kitchen as I have. 

First thing to do is to preheat oven to 400 degrees.

Let your Cream cheese and Goat cheese come to room temp. 

We will start with the fries. Many have no idea how easy fries are from a potato. I love doing as much for from scratch as I can. Makes it so I know what my family and I are putting in our bodies. Plus you can choose how your fries will look. My family likes steak fries. They are bigger fries, a little smaller that jo jos. Cut your fries to the size you want. Pat them dry with a paper towel or kitchen towel. Season with olive oil and the seasoning of your choice. I usually do some seasoning salt, paprika and garlic powder. Spread these evenly over a baking sheet, (you can use some aluminum foil for easy cleanup) and place in oven for about 8 minutes. If you do not plan on adding carrots or some other veggie half way through I would finish the fries with a total time of 20 min.

While that is baking prepaid the other ingredients. Peel and mince 1 shallot and put aside to go over your steak later. Peel and cut your carrots in the shape you desire. I like to cut them in little rounds. I toss the carrot with olive oil, salt and pepper. 

Remove the baking sheet with the fries from your oven and turn the fries, then add your carrots in a even layer. Put this back in your oven to bake some more. Fries will be golden brown and carrots will be tender when done. About 12 more minutes.

While the fries and carrots are baking lets start on our steaks. I prefer my Le Creuset skillet for this but you can use any other skillet or a non stick pan if you choose. Most pans you need a medium high heat for this step but if you are using a Le Creuset skillet like me you only need low medium heat since it holds heat so amazingly. Add 1 tsp of olive oil and let it get hot. Once hot add steaks and leave on one side for 5-7 min. Sprinkle with salt and pepper. Once time is up flip your steaks. This is the time that you top your steaks with 2 tbsp of goat cheese and let that melt while the steaks finish cooking. The steaks need to reach 145 degrees. This will take about 4-6 min. 

Transfer steaks to your plates and let them sit for 5 min before you start digging in. It lets the juices get back into your beautiful steak. You want this. 

Using the same pan as you did the steaks (without cleaning it) we are going to make the sauce. Add a tsp of olive oil and minced shallot and stir until softened and fragrant. 1-2 min. 2 Tbsp of Demi glaze and 2 tbsp of water  will finish the sauce up. Mix well and bring to a simmer. Turn off the heat then add the butter. This will melt into the sauce that you have made. Stir to combine. Drizzle this sauce over the steaks on the plate. 

Plate your fries and carrots and serve!

Bon Appetit