Monday, May 17, 2010

Nuevo Chipotle Beef in Butternut Squash Boats

The other day(about two months ago) I was watching Food Network's Cook off Challenge when a recipe caught my eye and I thought--I should try to make that. It looked so delicious and different from anything I usually cook. So I finally got around to getting the ingredients for it and may I say it's my favorite thing I have ever cooked without knowing what it would taste like at all beforehand. Recipe by Christine Riccitelli.

1 1/2 lbs stew beef
1/3 cup water
1/4 cup tomato paste
2 Tbs. brown sugar
2 Tbs. balsamic vinegar
2 tsp. chili pepper
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. ground pepper
1 medium butternut squash, cut into quarters and remove seeds
1 1/2 cups water

Optional (but highly recommended)
1 med. tomato (chopped)
1 small avocado (cut into cubes)
1/4 cup freshly chopped cilantro leaves

1.. The directions called for this mixture to be cooked in the oven in a stockpot for 1 hr 45 min t0 2 hours and 15 min @ 325 degrees, however I cooked it on the stove top for 2 hours on medium heat while covered. Combine beef, water, tomato paste, sugar, vinegar, chili pepper, cumin, salt, & pepper and cook until tender.
2. While meat is cooking put squash cut side down in a 13x9 pan with the water at the bottom. Cook in oven @ 325 degrees for at least an hour until the squash is fork tender. Halfway through I flipped the squash.
3. Place squash on plate and put beef picture on top and garnish with cilantro, tomato, & avocados.

Sunday, May 16, 2010

Martha's Tortilla Pie

Okay--so this dish looks a little creepy, but it is really yummy. Me & A both thought it did need a little more heat to it so next time we will be adding 1 tsp of cayenne to it. I got this recipe from Martha Stewart. Try it--it's so good!

4 flour tortillas (10-inch)
1 tablespoon olive oil , plus more for pan
1 med. onion , chopped
1 1/2 tsps. ground cumin
1/4 teaspoon red-pepper flakes
Salt & Pepper
2 tablespoons tomato paste
1 pound ground beef sirloin
3 garlic cloves , minced
1 package (10 ounces) frozen corn kernels
3 packed cups loose baby spinach (about 5 ounces) , torn into pieces
2 cups (8 ounces) shredded Monterey Jack cheese
1 9 inch springform pan

1. Prep: Preheat the oven to 400 degrees. Trim tortillas to the size of the springform pan by placing the bottom of the pan over the tortillas and cutting the edges of tortillas off. Oil the pan and set aside.
2. Put oil in pan til warm--add onion, cumin, and red pepper flakes. Salt and pepper to taste.
3. Cook until onion is tender.
4. Stir in tomato paste--raise temp to high and add beef and garlic--cook until meat is brown
5. Add corn and spinach. Keep stirring until spinach is wilted.
6. Put tortilla in the the bottom of the pan. Spread a 1 1/2 cups of beef mixture and 1/2 cup of cheese.
7. Repeat for two more layers.
8.On last tortilla put the remaining of the mixture and another 1/2 cup of cheese.
9. Bake tortilla pie for 15-20 minutes--then enjoy!

Friday, December 4, 2009

New Feature

I know everyone is on a budget right now so I decided to start posting on my recipes the cost of each creation every time I make it. To navigate quickly just click on the price range you are looking for on the right side under "What are you looking for?" I will start adding the cost under each recipe. So far I have added the cost to Brunswick Stew and Texas Style Cornbread.

Thursday, December 3, 2009

Texas Style Cornbread

Image Courtesy of Catherine Martin
Special Note: The way I make it, the consistency of the cornbread looks slightly different, but I couldn't pass up on this picture with the Texas theme going on.

My mom sent me this recipe saying she didn't really like it. So I made it with little hopes of it being good. Oh was she wrong. It's delicious. We can't get enough of it at our house! It's the perfect mixture of hot and sweet and it is very filling. I am making it for my fifth time tonight. Yummy!!! The original recipe was Reba Mcentire's Mexican Cornbread. Her recipe calls for no cayenne, different cheese, and less peppers.

1 lb ground beef
1/3 cup onion (although I LOVE onions so I make this a heaping to sneak some more in there)
1/4 tsp cayenne
9 oz can Fritos Jalapeno Cheddar Cheese Dip
1 (8.5 oz) package of cornbread mix (I use Sylvia's Restaurant Mix)
1 (8oz) can of whole kernel corn, drained
1 Tbsp butter, melted
2 Tbsp green pepper
2 Tbsp red pepper
2 Tbsp yellow pepper

1. Brown meat, then drain
2. Add onions and cayenne and cook until tender
3. Take off stove and add cheese dip
4. Put meat mixture at the bottom of a casserole dish
5. Now make cornbread mixture as directed on the back of the package
6. Add corn, butter, and peppers to mixture
7. Spoon over meat mixture.
8. Bake at 375 degrees for 25 minutes or until golden brown

12/09 = $10.28 (I already had eggs and milk that were needed for cornbread...also already had cayenne)

Wednesday, November 4, 2009

Delicious and Simple Tomato Soup

I got this recipe originally from my old boss, Liz. Her recipe called for a lot more proportions of whipping cream, water, and half and half and my largest pot wasn't quite big enough so I had to change the proportions and ingredients a little. This is a DELICIOUS and yummy soup. We can't get enough of it!

1 large tub (4 lb) of marinara sauce (I used the 4 lb 2 oz Traditional Ragu Sauce)
1 quart whipping cream
1 quart half and half
1 can tomato paste
1 small can of pumpkin (15 oz)
2 cups milk
1 cup water
6 chicken bouillon cubes
Couple of shakes of Paprika and Garlic Powder to taste

1. Combine all ingredients together in a large pot
2. Heat just below a simmer to let the soup thicken up until warm, stirring often
3. Serve with parsley or basil on top as a garnish (optional), I've also heard putting this in a bread bowl is delicious!

Sunday, October 25, 2009

Banana Boats / Camping Banana Splits

Apparently I have had these before, according to my mother, but as I can't remember tasting this fabulous creation. The picture does not do it justice because after making this the first day of our three day camping trip we had it everyday following. So delicious and easy!

1 banana per person
Bag of Chocolate Chips
Bag of Mini Marshmallows
Aluminum Foil

1. Place a banana in the middle of a square piece of aluminum foil
2. Cut down the middle of the banana peel to open up the banana
3. Take two 1/2 inch pieces out of the banana and cut the banana down the middle
4. Stuff your banana with a handful of marshmallows and chocolate chips
5. Wrap foil around the banana
6. Place over coals for 10 minutes or until chocolate and marshmallows have melted
7. Unwrap and enjoy

If you would like to make these at home, place the wrapped bananas in the oven at 350 degrees for 25 minutes.

Saturday, October 10, 2009

Beef Stroganoff

This recipe is my FAVORITE thing my mom cooks. I could eat it everyday if it wasn't so unhealthy for you....mmm so delicious!

1 Pkg Cubed Stew Beef
1 onion, diced
1 Large Can Cream of Mushroom Soup
1 Large Tub of Sour Cream
2 to 3 squirts of ketchup
4 T of Worcestershire Sauce
1 package fresh mushrooms, chopped
Salt & Pepper
1 Pkg of Egg Noodles

1. In a large pot brown stew beef
2. Add diced onion and let it cook with meat approx. 5 minutes.
3. Add cream of mushroom, sour cream, ketchup, Worcestershire sauce, and mushrooms
4. Heat through and salt and pepper to taste.
5. The longer you let the sauce cook the better it will taste and make the meat tender. I wouldn't cook it under 40 minutes.
6. In another pot boil noodles right before you are ready to serve
7. Drain noodles and serve!