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.