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Good day and welcome to Tasty Tuesday! For today, I wanted to share with you an easy beef recipe that takes about a half hour to prepare and then 8 hours of cooking time in the crock pot. The flavors are amazing, and the aromas that will fill your home while this is cooking will make others believe that you have been slaving in the kitchen! Here is a preview of this dish…

Preview

Preview

Looks good, doesn’t it? Let’s head into the kitchen…

Ingredients
6 tri-tip strips or 6 medium hanger steaks (I used a combo of these because of limited availability in the store)
1# cremini mushrooms, sliced
1 onion sliced and separated
1 TBS fresh thyme, leaves stripped from stems and minced
1 tsp of Spanish paprika
3/4 cup of chicken stock
1/4 cup sherry
1/4 cup of flour
4 TBS extra virgin olive oil
1 TBS dried parsley
1/2 cup of heavy cream

Ingredients

Ingredients

The first thing that I do is get all of the ingredients prepped and ready to use. This cuts down the prep time of this dish, or any other.

Heat a large skillet over medium heat and add 1 TBS of olive oil. Add the mushrooms and saute until the mushrooms begin to brown.

Brown the mushrooms

Brown the mushrooms

Move them to the crock pot. Then add another TBS of oil to the skillet and heat. Add in the meat and brown on both sides. Remove the meat to a plate.

Browned beef

Browned beef

Add the remaining oil to the pan, heat and then add the onion, thyme and paprika.

Cook up the onions, paprika and thyme

Cook up the onions, paprika and thyme

Cook until the onions become translucent. Then add in the flour. Stir to coat.

Flour is incorporated in to the onions

Flour is incorporated in to the onions

Add in the chicken broth and sherry. This will be a bit thick. Add it to the crockpot.

The mushrooms and onions provide a bed for the beef

The mushrooms and onions provide a bed for the beef

To the crock pot, add in the meat and any juices that have accumulated on the plate.

Beef is added

Beef is added

Cover and cook for 8 hours.

After the timer goes off on the crock pot, remove the meat to a plate and cover with foil. The meat will be very tender. To the liquid remaining in the pot, add in the cream and cook on high for about 15 minutes.

Sauce

Sauce

Add the meat back to the crock pot and stir to coat the meat. I served this dish with green beans and baked potatoes! Check it out!

Dinner is served!

Dinner is served!

Thanks for joining me in the kitchen on this Tasty Tuesday! Enjoy your day, and be well…

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Good morning and welcome to Tasty Tuesdays! For the last few weeks I have featured the remodel of our kitchen, and now I can finally return to cooking! Today’s recipe is another one that is easy to make and chock full of lovely flavors! The translation of the name of this recipe is chicken with pancetta and mustard! Total time in making this recipe is about an hour, and it serves 4. Are you ready to head into the kitchen? OK! Let’s go!

Ingredients

4 chicken thighs and 5 drumsticks, bone in, skin on
1/3 cup of Dijon mustard
1/4 tsp Spanish style paprika
Salt and pepper
4 oz. chopped pancetta
1/2 cup of chopped onion
1 tsp fresh thyme, leaves removed from stems and finely chopped
Extra virgin olive oil (EVOO)
3/4 cup Pinot Grigio
3 TBS heavy cream

Ingredients

Ingredients

Let’s start this out by marinating the chicken. Place the first four ingredients into a zipper bag, and toss to coat the chicken well. As this sits, prepare and measure out the next four ingredients.

In a heavy skillet set to medium heat, add the pancetta. Cook until the pancetta is nicely browned.

Brown the pancetta

Brown the pancetta

Remove the pancetta from the skillet and set aside. Drain off all but 1 TBS of the fat. Then add in the onions and cook until they are lightly browned. Now add in the thyme. Cook until the aroma of the thyme raises up and caresses your nose.

Onions and thyme

Onions and thyme

Remove the onion mixture to the bowl with the pancetta.

Next let’s turn our attention to the chicken. Add a bit of the EVOO to the pan, and heat. We are going to cook the chicken in batches. When the oil is hot, add half the chicken to the pan and brown on both sides.

Brown the chicken

Brown the chicken

Remove this to a plate, and repeat with the last bit of chicken. Remove this when done.

Slowly add in the wine to your skillet and stir up all the little browned bits.

The wine is added

The wine is added

As this starts to bubble, add back the pancetta and onions and stir.

Pancetta, onions and thyme are added back to the skillet

Pancetta, onions and thyme are added back to the skillet

Then add back the chicken. Cover and cook this for about 20 minutes turning the chicken every so often. Check the chicken to see if it is fully cooked through. If it is not, go another 5 minutes or so and check again. When the chicken is done, remove it from the skillet to a plate and cover with foil.

Now get out that heavy cream, and add it to the pan juices. Stir this up until the sauce is heated through.

The sauce after the cream has been added

The sauce after the cream has been added

Add the chicken back to the pan and stir to coat the chicken with the gravy.

The chicken goes back into the pan

The chicken goes back into the pan

Heat through and serve!

Dinner is served!

Dinner is served!

To go along with this dish I prepared a porcini risotto, and I served the remaining Pinot Grigio.

If you try this recipe, please be sure to let me know if you liked it! Thanks for stopping by my kitchen today! Have a terrific Tuesday! Be well…. ^..^

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I wanted to find out if you would care to join me in the kitchen today for Tasty Tuesday! Today’s recipe is a very tasty stew made with pork and poblano and anaheim chiles. I like to prepare easy dishes and this one fits the bill! The aromas during cooking will have everyone’s stomachs growling as it cooks! Ready to head into the kitchen?

Ingredients

Ingredients

Don't forget the carrots!

Don’t forget the carrots!

Ingredients
1/4 cup vegetable oil
4 1/2#’s boneless pork shoulder
Salt and pepper
10 garlic cloves
4 large carrots
2 poblano chiles
1 anaheim chile
2 limes
2 bay leaves
48 oz. chicken stock
6 Roma tomatoes

First, lets get everything cut up. Start with the pork. Cut the meat into 1″ cubes. Set aside.

Pork cut into cubes

Pork cut into cubes

Now let’s get working on the vegetables. Beginning with the garlic, smash the cloves, remove the skin and trim the bottom. Add to a mixing bowl. Peel the carrots, cut into four sections, then cut into quarters. Add to the bowl. On to the chiles: Cut the cap off the chiles, then cut the chile in half. Remove the seeds and veins. Then cut the chile in the middle horizontally, and slice into thin strips and add to the bowl. Juice the two limes and add the juice to the vegetables. Add in the two bay leaves.  Mix it up!

Colorful mixture of veges

Colorful mixture of veges

On to the tomatoes. Cut the stem end out of the tomatoes, then cut the tomatoes in quarters.

Tomatoes cut into quarters

Tomatoes cut into quarters

Now that every thing is ready, let’s get to cooking! Preheat the oven to 325 degrees. Add the oil to a cast iron dutch oven. Heat over medium heat and when it is hot add half the pork and brown. When done, removed from the pot and set aside. Brown the remaining pork. When this is done, add the first batch back to the pot.

Browned pork

Browned pork

Now add in the vegetables. Mix it up and then add in the broth.

Add the broth

Add the broth

Doesn’t that look good? Now grab your bowl of tomatoes and tuck them in around the meat.

Tomatoes added

Tomatoes added

Bring this to a boil. Now turn the heat off, cover the pot with a snug fitting lid and place this on the second to the lowest rack in the oven for 3 hours. Stir once per hour. Here it is when it is almost done.

Almost done!

Almost done!

Doesn’t that look good? The aromas are making my stomach growl! :)

Time’s up! Pull your pot out of the oven. Get out some bowls and serve this baby up!

Dinner is served!

Dinner is served!

You can serve this over rice or, if you prefer, mashers! To kick it up a notch, you can dress this up with a bit of cilantro!

Hey, thanks for dropping by for Tasty Tuesday! Have a great day and be well! ^..^

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With cloudy skies and cool temperatures, for today’s Tasty Tuesday, I thought this is a perfect day for soup! So, today, I am featuring a soup from the past that is perfect comfort food for a cold day! It is an easy to prepare soup that uses sausage, artichokes, mushrooms and chard! Ready to head into the kitchen?

Ingredients:
2 TBS extra virgin olive oil
1# hot Italian pork sausage, bulk
1 49 oz. can of chicken broth
2 cups of water
2 packages of frozen artichoke hearts, thawed
1 bunch of Swiss chard
3/4# crimini mushrooms, washed and sliced
Asiago cheese, grated

Let’s begin by adding the olive oil to your soup pot, and turn up the heat to medium high. When hot, add in the pork sausage.

Crumbled sausage is browning

Crumbled sausage is browning

As the sausage cooks, use a spoon to crumble it to small pieces. While this is browning, let’s get our chard ready. Wash the chard and then remove the center portion of the stem as shown in the photo below.

Removing the center of the chard

Removing the center of the chard

Next, cut up the chard into good size pieces. Set aside when done.

By the time this is done, your sausage should be nicely browned. Drain off half the fat from the pot.

Browned sausage

Browned sausage

Next, add in your broth to the soup pot, along with the water, artichokes and mushrooms and bring this to a boil.

Bring to a boil

Bring to a boil

Once it boils, turn the heat down to medium low and then add your chard.

Add the chard and stir

Add the chard and stir

Cover and cook for about 5 more minutes so that the chard gets cooked. Then dish it up into soup bowls and top it with a bit of Asiago cheese.

Soup's on!

Soup’s on!

Doesn’t that look yummy? :)

Well, thank you for joining me in the kitchen today! I hope that you have one heck of an amazing Tuesday! Be well! ^..^

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Welcome back to Tasty Tuesday! The recipe I am featuring today is quick and easy to make, and is very flavorful too! Today’s recipe is a casserole made with burger, rice, cheese and chips! Here is a preview of what we are cooking up today!

Preview

Preview

Looks good! Ready to head on into the kitchen with me? Let’s go!

Ingredients
1# ground beef
1/2 cup onion, chopped
4 cloves garlic
1 1/2 tsp ground cumin, divided in half
1 tsp of pasilla chili powder
1/2 tsp salt
1/4 tsp fresh ground pepper
2 cans fire roasted green chiles
3 1/2 cups cooked long grain rice
1/2 package cream cheese
8 ounces grated pepper jack cheese
8 ounces grated medium cheddar
Tortilla chips
1 avocado

Now let’s get started with the meat. In a skillet break up the ground beef, add the onion, garlic, 3/4 tsp of cumin, chile powder, salt and pepper.

Burger, onion, garlic and spices ready to brown

Burger, onion, garlic and spices ready to brown

Over medium heat, brown the meat breaking it into small pieces. When done, the onions should be soft. Drain off the fat and set aside.

Pre-heat your oven to 350 degrees.

Take the cooked rice and, the remaining cumin and 3 TBS of the green chiles and combine. In a 9 x 13 baking pan, first spray the pan with non-stick cooking spray, add the rice to the pan pushing it down to get an even layer. Top this with chunks of the cream cheese as shown in this next photo.

Rice added to baking pan and topped with cream cheese

Rice added to baking pan and topped with cream cheese

Now spread the ground beef over the rice and cream cheese.

Top with ground beef

Top with ground beef

Next, spread the pepper jack cheese over the beef evenly.

Top with cheese

Top with cheese

Now take the tortilla chips and add a single layer over the cheese.

Top with tortilla chips

Top with tortilla chips

Top the tortilla chips with the cheddar and the remaining green chiles. In my excitement of making this recipe I forgot to photograph the casserole before it went into the oven. Here is is midway through cooking.

Midway through baking

Midway through baking

Place the pan in the oven and cook until the cheese on top is bubbly and just getting a slight brown tinge to it. Here is what it looks like right out of the oven!

Right out of the oven!

Right out of the oven!

Serve this up with a couple of slices of avocado, and hot sauce if you like!

Serve topped with avocado!

Serve topped with avocado!

I hope that you enjoyed today’s Tasty Tuesday! Be well! ^..^

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There is nothing like a really tasty wonton soup! It is a soup that I have enjoyed since I was very, very young. For today, I am sharing with you an old family recipe. The broth is tasty, and so are the wontons!

Preview

Preview

Ready to head into the kitchen?

Wonton Ingredients
1 package of wonton wrappers
1/2# of lean ground pork
3 cloves of minced garlic
2 green onions, chopped fine
1 TBS oyster flavored sauce
1 tsp light soy sauce
1 tsp sesame oil
1 TBS ginger, chopped fine
1/4 tsp black pepper

Wonton ingredients

Wonton ingredients

In a large bowl, combine all the ingredients, except for the wrappers.

Ready to combine

Ready to combine

Using your hands mix this together until well blended.

Filling is ready

Filling is ready

Put about 1/4 cup of water in a bowl. Lay out a wonton wrapper, and using a regular spoon, add some mixture to the middle.

A spoonful of filling placed on the wrapper

A spoonful of filling placed on the wrapper

Moisten two sides with water and folds over and seal.

Fold and seal

Fold and seal

Next moisten the two corners and pinch together.

Pinch the corners

Pinch the corners

As you make these, place them on a sheet of parchment paper.

Wontons ready to cook

Wontons ready to cook

Cover with a damp paper towel to keep the dough from drying out.

Now let’s get to the broth!

Broth Ingredients

48 oz. of low sodium chicken broth
1 TBS sesame oil
3 cloves of garlic, chopped fine
5 slices of peeled fresh ginger
1/4# fresh shiitake mushrooms, cleaned and stems removed, sliced
2 baby bok choy, washed well
3 green onions, sliced

Broth Ingredients

Broth Ingredients

I like to get the ingredients together that go into the pot together. So, I have a bowl with the garlic and ginger.

Garlic and ginger

Garlic and ginger

The mushrooms go in with the broth, so I have a bowl of just mushrooms, that I have sliced.

Shiitakes sliced and ready

Shiitakes sliced and ready

And the bok choy and green onions will be added together, so I have a bowl ready of these two ingredients.

Bok choy and green onions will go into the soup together

Bok choy and green onions will go into the soup together

Now let’s get to cooking! Heat the sesame oil in your soup pot. When hot add the garlic and ginger and cook until the fragrance hits your nose. Then add your broth and the mushrooms.

Broth and mushrooms added

Broth and mushrooms added

Bring this to a boil then reduce the heat and cook for about 5 minutes. Then add the bok choy and green onions. Cook for two minutes so that the bok choy wilts but still remains that vibrant green. Then add your wontons, dropping them gently into the soup.

Green onions, bok choy and wontons added

Green onions, bok choy and wontons added


Cook for another two minutes. This is sufficient time for the pork filling to cook.

Turn the heat off and the soup is ready to serve!

Soups on!

Soups on!

When I make this recipe I use pork, but you can substitute the pork with shrimp, or do a combination of pork and shrimp. It using shrimp, chop it up well. The other thing you can do is fry up these wontons in peanut oil as an appetizer and forget the soup! Whatever you do, you will really enjoy the wontons for this soup!

Thanks for dropping by for Tasty Tuesday! Have a great day! Be well! ^..^

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Hello, and welcome to Tasty Tuesday, coming to you from Life in the Foothills! The dish I am featuring today takes about one half hour to prepare! I like easy! I call this dish “Spaghetti con Funghi!” How about a preview of the finished dish, then let’s head into the kitchen, shall we?

Preview - Spaghetti con Funghi

Preview – Spaghetti con Funghi

The ingredients:
1/2# of fresh shiitake mushroom
1/2# of fresh crimini mushrooms
3 cloves of garlic
4 TBS extra virgin olive oil
3 TBS butter, divided
3/4 tsp fresh ground black pepper, divided into 1/2 and 1/4 tsps
1/4 tsp salt
1 3/4 cup of low sodium chicken broth
3/4# uncooked spaghetti
2/3 cup finely shredded parmesan, + extra to top the dish with
2 TBS fresh parsley, or 2 tsp dried parsley flakes (it’s a three to one ratio when using fresh as opposed to dry)

Ingredients

Ingredients

Not a huge list of ingredients and they come together very nicely. Ready to start cooking? First, wash the mushrooms and dry them with a paper towel making sure to remove all of the growing medium that tends to stick. For the shiitake mushrooms, trim off the entire stem. For the crimini, just shave off the bottom portion of the mushroom. Then, slice the mushrooms, and set aside.

Have fun guy while you slice!

Have fun guy while you slice!

Aren’t they lovely?

Next, remove the skins from the garlic, trim the bottom, and then mince. Set aside. Then, let’s get the water heating for the spaghetti. While this is heating up, place 2 TBS of the olive oil and 2 TBS butter in a skillet. When the butter has melted and combined with the olive oil, add in your mushrooms, the 1/2 tsp of fresh pepper, and the salt. The mushrooms will soak in the liquid, but don’t worry, because as they cook these fluids, plus the lovely tasting juice from the mushroom will leach out. We want these to get nicely browned. To achieve this you want to let them cook in the pan and only stir a bit here and there. Here are the mushrooms starting to cook and then the mushrooms that have browned.

Cooking up the shrooms!

Cooking up the shrooms!

Get them nice and brown

Get them nice and brown

As the mushrooms cook, your water for the spaghetti should start boiling. Break the spaghetti in half. Now, there is a trick I learned years ago to making the perfect pasta. With the water boiling, add the pasta and stir the water for 3 minutes. When the timer goes off, remove the pasta pot from the heat, cover and let this sit undisturbed for 10 minutes.

Now, back to the mushrooms. When they have browned add the garlic and stir until the aroma from the garlic taps your nose. Then add chicken broth and simmer until the liquid is reduced by half.

Broth has been added

Broth has been added

With the cooked pasta done, and this will be just a short bit before the mushroom sauce is done, drain the pasta. Then add the cheese, remaining pepper, butter and olive oil. Stir to get a good coating over the pasta.

Cooked spaghetti with cheese and pepper added

Cooked spaghetti with cheese and pepper added

By now the juices in the mushroom pan should be reduced. Turn off the heat and add this to your pasta.

Add the mushrooms and sauce to the pasta

Add the mushrooms and sauce to the pasta

Now add the parsley to the pot and then stir it up really good so that the mushrooms are evenly mixed into the pasta! Serve this up and top with a bit of shredded cheese! Enjoy the flavors!

Serve with a bit of grated cheese to top it off!

Serve with a bit of grated cheese to top it off!

As a side note: You can change up this recipe by using portobello, or porcini mushrooms. If you want to add some herbs, feel free to add in basil, or chives, tarragon or thyme. Add the herbs when you add the cheese to the pasta.

I hope that you enjoyed today’s Tasty Tuesday! Please let me know if you try this recipe! I would love for you to share your comments! Have a wonderful Tuesday and be well! Thanks for dropping by and joining me in the kitchen!

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