Beef Pastel de Pastores

1-1/2 lbs Ground Beef (96% lean)
1-1/2 cups Yellow Onion (diced)
1/2 cup 2% Milkfat Cheddar Cheese (shredded)
30oz Bag Frozen Hash Browns (thawed)
1 Poblano Pepper (seeded and diced)
2 Small Roma Tomatoes (seeded and diced)
1 cup Yellow Corn
3 cloves Garlic (minced)
1 tbs Adobo Seasonings*
1 tsp Cumin
1/4 cup Beef Broth
3 tbs Canola Oil
2 tsp pepper
1 tsp salt


*I used Goya Adobo (see picture at bottom)

(1.) Add 1 tbs canola oil to large non-stick skillet and heat to medium. Add onion, poblano with 1 tsp salt and pepper and saute until soft. Add garlic and cook 1 minute. Add beef and cook until browned. Once browned, add 1/4 cup beef broth along with tomato and simmer until juices are reduced (about 10-15 minutes). (2.) Stir in corn and heat for one minute. (3.) Remove from heat and place in 9x9x3 baking dish. Add 2 tbs canola oil with remaining pepper to skillet and place over medium heat. (4.) Par cook hash browns until almost done (see picture). (5.) Place hash browns over beef in baking dish and place in 375˚F oven for 30 minutes. (6.) Remove from oven, cover top with cheese and return to oven until cheese is melted. Let stand for 5 minutes and serve!

¡Impresionante!

Hint: Serve this with a little low-fat sour cream and picante sauce!

April 2012 Monthly Giveaway!

The next drawing will be on April 30th, 2012 for a stainless steel Garlic Press! It is a nice and sturdy model made by Hamilton Beach. A garlic press can save you a ton of time and releases more flavor from a clove of garlic than any other method I know.

Remember— you have to join the blog to be included in the drawings. If you are a winner, I will send you a message for the address where you want the prize sent. I really appreciate your messages and comments!

Thank you!

Jilly

March Monthly Giveaway Winner

Congratulations to Devil Dog Photography! Your name was drawn today for our monthly giveaway. Please send an email to jill@ripcreative.com with the address where you would like the prize sent. Thanks to everyone for joining my blog!

The prize for April will be posted later today!

Devil Dog Photography's new measuring cups will be mailed next week. Happy cooking!

Scallops with Leek Risotto

Fresh Sea Scallops
2 tbs Creole Seasoning*
1-1/2 Cups Aborio Rice
2 Leeks (cleaned and sliced)†
1/2 Yellow Bell Pepper (chopped)
5 Cups Chicken Broth
1/3 Cup White Wine
2 Wedges Laughing Cow Garlic & Herb Cheese
4 tbs Canola Oil
1/2 tsp Salt/Pepper

* I use Emeril Lagasse's recipe for his "essence" creole seasoning which you can find on emerils.com
†Use mostly white section only as shown in photo below


(1.) Blot the scallops until dry, cover with creole seasonings and let stand for at least one hour before cooking. Clean leeks carefully and use only the sections shown in the photo below. (2.) Heat 2 tbs canola oil in a skillet and saute leeks and peppers until soft. Place them aside saving juices in skillet. In a separate pot warm chicken broth over low heat. (3.) In another pot, add 1 tbs canola oil and place on medium heat. Once hot, add rice stirring every few seconds to "toast" the grains. Add 1/3 cup of wine until absorbed, add in leeks and onions mixture. Then begin adding chicken stock, 1/3 cup at a time until each is absorbed before adding another. (4.) Add 1 tsp of canola oil to juices in skillet and place on high heat until "screamin'" hot (be careful)! Delicately place scallops into the pan (wear gloves or other protection) about 3 minutes per side until brown and caramelized. (5.) Once all broth is in the risotto, add two wedges of cheese and stir until mixed. (6.) Once scallops are ready, add a portion of risotto on a plate and place scallops on top!


Leekalicious!

Hint: You can always omit the wine but I like it with the scallops on top. This risotto also goes great with chicken!

Turkey Tacos

1 pkg Taco Shells
1 lb Ground Turkey (lean)*
1 tbs Canola Oil
3 tbs Taco Seasoning†
2/3 Cup Water

*I use Jenny-O Ground Turkey
†Use the Bold Taco Seasoning from Penzeys (pictured below)

(1.) Brown ground turkey in a skillet. Drain and return to skillet. Preheat oven. (2.) Add taco seasoning and mix thoroughly through the meat. Put the taco shells in the oven to heat. (3.) Add water and simmer. Once ready, serve tacos with your favorite toppings!

¡MuchoBueno!

Hint: See the recipe below for Pico de Gallo!

Pico de Gallo

3 Roma Tomatoes (seeded and chopped)
1 Large Jalapeño (seeded and chopped)
1/2 Cup White Onion (chopped)
2 tbs Fresh Cilantro (chopped)
1/2 tsp Dried Minced Garlic
1/2 tsp Salt/Pepper
1 Lime

This one doesn't really need steps just the measurements. Carefully seed and chop the jalapeño pepper (use gloves) and tomatoes and mix in a bowl. Then chop and add the onion, cilantro, dried garlic, salt and pepper. Add the juice from the lime, stir together and refrigerate for one hour.

¡Olé!

Shrimp Pad Thai

Sauce
3 tbs Aji Mirin
3 tbs Thai Peanut Satay Sauce
2 tbs Tamarind Paste
1 tbs Fish Sauce
1 tbs Chili Paste*

Noodles & Shrimp
8 oz Rice Noodles
1 lb Fresh Shrimp (cleaned and peeled)
1-1/2 Cups Snow Peas
1 Red Bell Pepper (sliced)
4 Green Onions (sliced)
4 Cloves of Garlic (minced)
3 tbs Canola Oil
1/4 tsp Sesame Oil

*Only use 1 tsp if you prefer mild spice

(1.) Combine all sauce ingredients and mix thoroughly. Set aside. (2.) Soak dry noodles in 4 to 5 quarts of hot water. (3.) In a wok or a deep skillet, heat 1-1/2 tsp canola oil and the sesame oil to saute the garlic and shrimp. Once cooked, remove shrimp and garlic immediately from pan but keep juices. (4.) In the same skillet, add remaining canola oil and saute the peppers for 2 minutes. Then add the green onion and then the snow peas and cook for an additional 2 minutes.  (5.) Return shrimp and garlic to wok and reduce heat. Drain noodles and rinse with water. (6.) Add noodles and sauce to wok and mix thoroughly. Heat for 2 minutes and serve. Once on the plate, add cilantro as a garnish and add a squirt of lime.

A-Roi-Mak!

Hint: I used the products pictured below. You can use pork, beef or chicken instead of shrimp and virtually any veggies you like. Just be sure to marinate the meat in 50/50 Aji Mirin and Soy Sauce.

PS... I know it seems like a LOT of ingredients to buy – but you only need a little each time so they last a while. You can always buy a bottle of Pad Thai sauce to avoid buying those ingredients. I like less salt, so I make it by combining the ingredients so I can control the flavor.

Chicken Tetrazzini

2 Extra Large Chicken breasts (boned and skinless)*
1 tbs Canola Oil
1/2 tbs paprika
1/2 tbs black pepper
2 Cups Baby Bella Mushrooms Sliced
1 Cup Yellow Onion Diced
1 Cup Red Bell Pepper Diced
1/2 Cup White Wine†
2 Cups 2% Milk
6 oz Laughing Cow Swiss Cheese
16 oz Wheat Spaghetti (we use Barilla)
1/4 Cup Parmesan Cheese
1/4 Cup Bread Crumbs (plain)



*Substitute a pre-baked chicken from your grocer
† Substitute chicken broth

(1.) Heat oil in skillet. Mix pepper and paprika and sprinkle on both sides of chicken breasts and brown both sides in skillet. After second side is browned, reduce heat, cover and cook until almost done. Remove chicken saving juices, wrap in tin foil and set aside. Place pasta in boiling water. (2.) Add onions, garlic and peppers to skillet and cook until onions are transparent. If using a baked chicken, add 2 tbs Canola oil to skillet. (3.) Add mushrooms and continue to saute until they become soft. Remove pasta when cooked and strain. (4.) Add white wine to skillet and reduce slightly for 2-3 minutes. (5.) Chop chicken and add to skillet. Warm as needed. (6.) Mix pasta, ingredients from skillet, milk and cheese and mix thoroughly. Transfer to large baking dish. Cover with bread crumbs and parmesan and bake in over at 375˚F for 15 minutes or until top is browned and cheese is melted.

Tetralicious!

Hint: If you must have it more creamy you can substitute cream cheese for the laughing cow and cream of mushroom soup for the Baby Bellas but you will add a large amount of fat, calories and sodium. For the wine and cheese, I recommend these below.

Monthly Giveaways!

As a special thanks to all of my followers, once a month I will hold a drawing for a fun or helpful kitchen thingy-do! The first drawing will be on March 31st, 2012 (for the goodie pictured at left) and the winner will be announced the following day on the blog. You have to join to win.

If you are a winner, I will send you a message for the address where you want the prize sent. I really appreciate your messages and comments!

Thank you!

Jilly

Veggie Burger with Mushroom Swiss

4 Veggie Burgers*
4 Wheat Buns
2 Slices of Boar's Head Lacey Swiss
1 tbs Canola Oil
1 tbs Cooking Sherry
1 tsp Worchestershire Sauce
8 Baby Bella Mushrooms Chopped
3 Shallots Chopped

*We prefer Morning Star pictured at bottom the best!

Don't run away from this – it is really good. The trick to any veggie burger is to add a sauce or toppings that dominate. (1.) Start off by heating the canola oil in a skillet, then add the Worchestershire, sherry, mushrooms and shallots and saute until the shallots are caramelized. Remove from heat and set aside. (2.) In another skillet, cook the veggie burgers according to the package. (3.) Once finished, divide mushroom/shallots into four equal portions and cover each patty. Then add one half slice of cheese to each burger and cover until cheese is melted. Place on hamburger buns and enjoy!

Veggieburgerrrific!

Hint: If you are expecting a juicy, greasy hamburger you will be disappointed. Go into it with an open mind and I think you will like it. Be sure to follow the cooking instructions on the package for your burgers.

Sirloin Beef Tips

1-1/2 lbs Sirloin Beef (cut into 1" cubes)
1 Medium Onion Chopped
1 Cup Portabello Mushrooms Sliced
1 Cup Beef Broth
2 tbs Canola Oil
1 tbs Flour
2 tsp Worchestershire Sauce
1/2 tsp Paprika
1 tsp Salt/Pepper

Toss cubed beef in flour, paprika, salt and pepper until thoroughly coated. Heat canola oil to medium high in large pot with a lid. (1.) Brown beef cubes on all sides and set aside keeping juices in pot. (2.) Sauté mushrooms and onions in remaining juices until onions become translucent. Once ready, add beef back into pot with beef broth and Worchestershire sauce. (3.) Cover and simmer on low for 90-120 minutes. Serve over rice or noodles with your favorite veggie!

Beefalicious!

Salmon Salad with Blood Orange Vinaigrette

Dressing
1/4 Cup Blood Orange Olive Oil
3/4 Cup Champagne Vinegar
1 tsp Controy Licor De Naranja
1/4 tsp Salt
Orange Zest

Salad
Smoked Salmon
Romaine Lettuce/Salad Mix
Cherry Tomatoes
Red Onion
Chopped Walnuts
Boiled Egg Whites*
Bleu Cheese Crumbles
Small Avacado

*Remove yolks after boiling

This is an amazing salad that takes very little time to put together. It is best if you can make the dressing ahead of time (at least one hour). See the photo below for the brand of oil and vinegar. It is important to get those brands for the proper taste. Controy can only be purchased in Mexico so substitute Cointreau if you cannot get a bottle. Simply combine the ingredients and add a small amount of orange zest. For the salad just combine those ingredients in the ratios you prefer. If you prefer it a little sweet, substitute the chopped walnuts for praline pecans.

Simplicious!

Special thanks on this one to Patty for inspiration, the Keyes family for introducing us to "O" and to Mag and Kim for keeping us in Controy!