Archive for the ‘Cooking’ Category
Monday, November 26th, 2012
Good news is I’m still full from Thanksgiving. This year my little elf Em came over to help/keep me company while I did some serious cooking!
I think she wanted to come over early so she could keep me from drinking too much wine before dinner–girl wanted to make sure I was alert and cooking her good food, not food made by someone a bottle of wine in by 12:00.
There’s nothing more I love than drinking wine while cooking. Oh and listening to really good music while doing both.
What, your Thanksgiving day playlist didn’t consist of Good Charlotte too…?
Anyway, after some wine, Good Charlotte and Em making me giggle like a little school girl for a few hours, it was time to eat.
Naturally we had to fufill out duty as bloggers and take some pictures (of ourselves) before we actually allowed anyone to eat.
I also took a picture with PartyDog but it turned out to be the worst picture ever taken by anyone ever. Note to self: make sure boyfriend keeps his eyes open for pictures and never wear horizontal striped shirts on days when lots of pictures are to be taken because you will look 50lbs heavier in 99% of the pictures.
Also, please note the cup Em is holding. That is a Harry Potter Gryffindor cup! Only the best for my house guests…
So, we stuffed our faces, drank wine (mostly me) and had a wonderful Thanksgiving. I hope you did too!
What was your favorite Thanksgiving dish?
Monday, June 11th, 2012
Do you ever eat so much you feel sick? You all know I do this every-time I go to XOCO, but I did forget to mention that anytime I make any Rick Bayless recipe the same exact thing happens. I’m more than a little obsessed with Rick Bayless and consider leaving PartyDog anytime Rick updates his Twitter status that he’s in Chicago. Maybe I can kidnap Rick and make him be my personal chef. He can live in the hall closet; I think it’s roomy enough.
I was so excited to eat these I didn’t have PartyDog take any real pictures so you’re stuck with my crappy Instagram picture of the most delicious thing you will ever eat in your entire life:
When you make these (BECAUSE YOU WILL) you have to make homeade tortillas and pickled red onions to go with. If you don’t I’m afraid I’ll have to come to your house and hit you over the head with a frying pan. The best part about this recipe is it’s made in the crock-pot which means it’s beyond easy. So, on Kelsey’s Scale of Tastiness these bad boys get a 10!
Ricky Bayless Pork Tinga Tacos (Source)
- 1 tablespoon vegetable or olive oil
- 1 pound lean, boneless pork shoulder, trimmed and cut into 1 1/2-inch cubes
- 4 ounces chorizo sausage, removed from its casing
- 4 to 5 medium (about 3/4 pound total) red-skinned potatoes, quartered
- 1 large white onion, sliced 1/4–inch thick
- 1 garlic clove, minced
- 1 28-ounce can diced tomatoes, in juice (preferably fire-roasted)
- 2 to 3 canned chipotle chiles, en adobo, finely chopped
- 4 teaspoons chipotle canning sauce
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried oregano, preferably Mexican
- About 1/2 cup crumbled Mexican queso fresco or other fresh cheese like salted pressed farmers cheese
- 1 ripe avocado, pitted, flesh scooped from the skin and diced
- Warm corn tortillas
Heat the oil in a stovetop-rated slow cooker liner over medium-high heat. (If your slow cooker liner isn’t made from a material that can be used on a stovetop, use a very large (12-inch) non-stick skillet.) Once the oil is very hot, add the pork and chorizo in an single layer and cook, stirring until the meat has browned, about 6 to 8 minutes. Turn off the heat and if you’re using a skillet, transfer the meat and its juices into the slow cooker. Add the potatoes.
In a large bowl, combine the onions, garlic, tomatoes, chipotles, adobo sauce, Worcestershire, oregano and 1/2 teaspoon salt. Pour mixture into the slow cooker and stir to mix thoroughly. Cook for 6 hours at the highest temperature.
After six hours, gently stir the tinga. If the sauce seems too thick, stir in a little water. Taste, and season with salt if you think the dish needs it. Scoop into a large bowl, sprinkle with the fresh cheese and diced avocado, and serve with warm tortillas.
- I left out the chorizo.
- I added some cumin, chili powder and fresh cilantro.
- I used this recipe for fresh tortillas: http://www.rickbayless.com/recipe/view?recipeID=266
- I used this recipe for the pickled onions: http://www.rickbayless.com/recipe/view?recipeID=253
- I served this with corn on the cob (for me) and Spanish rice (for Max).
- I used pork tenderloin instead of shoulder to cut down on fat.
- I am so full I can’t breath but I’m still stuffing my face with more. It’s that good.
Tuesday, April 24th, 2012
Nom nom nom. That’s all I’ve been saying since I made my last recipe for the recipe challenge. Due to my big failure of a recipe last time, I really wanted to make something that would so tasty I would dream about it. Good news is, I did.
As you know, I hoard cookbooks but my favorite cookbook that I own by far is this one:
Everything I’ve made thus far from Mad Hungry has been off the charts good. So, in searching for this weeks recipe, I went right to this book and picked something I had been eyeing for months now: Chicken Enchiladas Salsa Verde. People, THESE WERE DELICIOUS. PartyDog and I ate it UP and I’m already planning on making it again ASAP. (Sorry for the craptastic pictures, it was late and it’s hard to make enchiladas not look so messy…)
On Kelsey’s Scale of Tastiness I give this a 9.3. It’s really good, fairly simple and is great served over salad! Here’s the recipe that you need to go home and make for dinner now (and don’t forget to invite me over!).
Mad Hungry’s Chicken Enchiladas Salsa Verde
- 1/2 white onion, peeled and coarsely chopped
- 2 garlic cloves, unpeeled
- 2 serrano or jalapeno chiles, stems removed
- 14 whole tomatillos, peeled and simmered in water for 5 minutes
- 1/4 cup unsalted roasted peanuts
- 2 teaspoons coarse salt
- 1/2 cup chicken broth
Preheat the broiler. Place the onion, garlic, and chiles on a baking sheet. Broil for 4 minutes, or until charred and blistered. Discard the garlic skin. Place the onion, garlic, and chiles in a blender jar with the tomatillos, peanuts, salt, and broth. Blend until smooth.
Chicken Enchiladas w/ Salsa Verde
- 3cups Green Sauce
- 1 tablespoon vegetable oil, plus 2 teaspoons more for dressing the salad
- 12 corn tortillas, toasted, stacked, and wrapped in a clean kitchen towel to steam
- 4 cups shredded chicken (from a 3-pound poached chicken)
- 7 ounces queso fresco, crumbled, or shredded Monterey Jack cheese
- 3 to 4 cups shredded romaine lettuce, washed and dried
- 6 radishes, trimmed and sliced
- 1 teaspoon white vinegar
- Coarse salt and freshly ground black pepper
Preheat the oven to 375 degrees.
Heat a saucepan to medium high and add a tablespoon of oil. Carefully pour in the green sauce and cook, stirring constantly to thicken up, about 3 minutes. One by one dip the tortillas in the sauce, place in an ungreased 9 x 13-inch baking dish, fill with some chicken, and roll up. Fit each enchilada snugly next to the other in the baking dish. Pour the remaining green sauce over the enchiladas. Sprinkle the cheese on top. Bake for 15 minutes, or until the sauce is bubbling and the enchiladas are heated through.
Meanwhile, toss the lettuce and radishes with the remaining 2 teaspoons of oil, the vinegar, and salt and pepper. Layer the salad on top of the hot enchiladas and serve immediately.
** I made a few changes to the recipe as follows:
- I used almonds instead of peanuts in the green sauce (it’s what I already had on hand).
- I also added a roasted poblano pepper to the green sauce (adds another depth of flavor that’s hard to beat).
- I added a handful of cilantro to the green sauce (I highly recommend doing this!).
- I poached my chicken in chicken broth with a ton of cumin, chili powder and a bay leaf.
- I used feta cheese instead of queso fresco simply because they didn’t have it in my g-store.
Thursday, April 19th, 2012
Are you hungry? If not you’re about to be. My lady crush Bree from the D.C. wedding blog, Capitol Romance was kind enough to share her secret recipe for her awesome turkey burgers. Thanks Bree for the post and making me buy a ticket to fly back to D.C. for dinner so you can make me these tonight!
I love taking recipes I find online and just sort of “winging” them or playing around with the recipe based on what I might have in my kitchen, or what might be easier (aka, I mostly always use spices from a jar, even if the recipe calls for fresh ones. sorry, I am a lazy chef). So when I tried my hand at turkey burgers a while back, I did my usual Google search, found one that seemed easy enough, and have messed with it to come up with my own, personalized, recipe of a turkey burger, which I have dubbed, “Bree’s Bangorang Burgers” (Copyright, TM, and everything else on that name!)
Oh! I also apologize at my not-all-that-specific ingredient measurements. I suck at doing exact measurements and more or less just add things to taste/how I feel that day!
Bree’s Bangorang Burgers
- 1.25-1.75 pounds of Turkey Thigh Meat (you can use breast, but they tend to yield much more dry burgers)
- 1 large dollop of Light Sour Cream
- 1/3 cup Oats
- Panko Bread Crumbs (or any kind of bread crumbs really)
- Worcestershire Sauce
- Minced onion
- Minced garlic
- Spices: salt, bay leaves & marjoram
- A hard, sharp cheese for the top (if you like cheese on your burgers)
Turn oven to 375 degrees.
Fashion into patties and place on greased foil in a 9×13 baking pan. I usually make 6 total burgers, no matter how much meat I buy. Bake for 25-35 minutes (depending on thickness and your taste in meat cooking).
Cut the sharp cheese (I like Cabot or Perrano) and place on the burgers for the last 10 minutes of cooking.
Serve with veggies & starch ~ and ENJOY. (Side note: I never eat my turkey burger on a bun, but you definitely could!)
Thanks Bree- you big ole weirdo who doesn’t like her burger on a bun!