Thursday, August 6, 2020

Potato and Hotdog Hash

My granddaughters came up with this dish of potatoes, onions and hotdogs....well I asked them to come up with a different recipe for hotdogs, because I went to Sam’s Club and like all Sam’s Club items you get way to many. And you can have so many hotdogs or chili dogs. This wasn’t too bad as I had seconds and I served it with my cucumber tomato salad with feta. Serves 4-6 Total Time: 30 minutes 

Ingredients:

2-3 tablespoons butter 
1/3 cup olive oil 
5 hotdogs, cut into 1” pieces 
1 small red onion, diced 
10 Klondike potatoes or small golden potatoes, quartered
2 tablespoons dried parsley, optional 
Salt and pepper, to taste 

Directions:

In a skillet melt the butter and add the oil over medium heat. Add in the hotdogs, onion and potatoes. Cook, covered,  20 minutes or until potatoes are tender, stirring often. Garnish with parsley, if using and salt and pepper, to taste. Easy Peasy! 

Wednesday, August 5, 2020

Greek Turkey Burger with Tzatziki Sauce

A creamy tzatziki adds a refreshing twist to this easy Greek-inspired burger recipe loaded with feta, Kalamata olives and spices. No tzatziki? No problem! Make your own at home by combining plain Greek yogurt with a squeeze of lemon, dill and finely chopped cucumber. Total Time: 25 minutes Makes: 4 Burgers 

Ingredients:

1 lb ground turkey
1⁄3 cup kalamata olive, roughly chopped
2 tablespoons finely chopped parsley
1 teaspoon dried oregano
1 garlic clove, minced
1 cup crumbled Greek feta cheese, divided
Salt and pepper, to taste
1 tablespoon olive oil
4 pita bread
8 lettuce leaves (Romaine, Green leaf or Red leaf)
1 tomatoes, sliced thin into rounds
1⁄2 red onion, sliced thin into rounds

TZATZIKI Ingredients:

8 ounces Greek yogurt
1⁄4 English cucumber, peeled and grated
2 teaspoons chopped dill 
2 tablespoons lemon juice
2 tablespoons olive oil
Salt and ground black pepper, to taste  

Directions:

To make the Tzatziki: In a medium bowl, stir to combine all ingredients. Add 1-2 tablespoons water to thin sauce if needed.

For the burgers: In a large bowl, mix to combine ground turkey, olives, parsley, dried oregano, garlic, 1/2 cup crumbled feta cheese, salt and pepper. Divide into 4 portions and shape into burger patties. Warm olive oil in a large nonstick skillet over medium heat, then fry turkey patties until cooked through, about 4 minutes per side. To assemble turkey burgers, layer lettuce, tomato slices, onion slices onto open pita and top with burger. Garnish with remaining crumbled feta cheese and a dollop of tzatziki.

Saturday, August 1, 2020

Crockpot Mexican Street Corn Chowder

I love summer corn, don’t you? So when it’s in season I make this Crockpot Mexican Street Corn Chowder. Serves 6 Total Time: 4 hours

Ingredients:

10 ears fresh corn (about 5-1/2 cups) 
1-1/4 to 2 cups water 6 bacon strips, chopped 
2 small onions, chopped 
2 small green pepper, chopped 
1 jalapeno pepper, seeded and finely chopped 
1 teaspoon ground chipotle pepper 
2 teaspoons salt
3/4 teaspoon ground cumin 
1/4 teaspoon pepper 
1 cup heavy whipping cream 
1 medium lime, zested and juiced 
Garnish: Fresh cilantro, lime wedges, sliced jalapeno, chopped bell pepper and crumbled cotija cheese, optional 

Directions:  

Cut corn off cob. Rub the edge of a knife over each cob to "milk" it; add enough water to cob juice to equal 2 cups. Add corn and liquid to a 5-quart slow cooker. In a large skillet, saute bacon until crisp, stirring occasionally, 5-7 minutes. Reserve crisp bacon pieces; discard all but 2 tablespoons bacon drippings. Add the onion, green pepper and jalapeno to skillet; cook until soft, 3-4 minutes. Add seasonings and cook 1 minute more; transfer to crockpot. Cook on low until corn is tender and mixture has thickened slightly, 3-1/2 to 4 hours. Stir in the cream and lime zest and juice. Puree mixture with an immersion blender to desired consistency. Garnish with reserved bacon, and lime wedges, cilantro, jalapeno, bell pepper and cojita cheese, if desired.

Sunday, July 26, 2020

How to Make a Shrimp Pasta Salad

This Shrimp Pasta Salad is an easy, quick and lite meal  for any night of the week; especially on those hot nights when you don’t want to turn on your oven. This recipe is almost identical to my tuna noodle salad.  Serves 6 Total Time: 25 minutes

Ingredients:

1 lb cooked shrimp, deveined, rinsed and drained (I had medium size shrimp I cut in half)
1 bunch green onion, finely chopped or 1/2 yellow onion, finely chopped 
1⁄4 teaspoon salt, to taste
1⁄4 teaspoon lemon pepper, to taste
1 1⁄2 cups celery, chopped 
1 cup Italian salad dressing 
3⁄4 cup mayonnaise 
1⁄4 cup lemon juice (1 lemon)
1⁄2 cup parmesan cheese, grated 
8 -10 ounces pasta (I used large macaroni)

Directions:

Marinate shrimp, onion, celery, salt and lemon pepper in the Italian dressing in a large salad bowl. Cook the pasta in boiling water, to which a dollop of cooking oil has been added, for 3 to 4 minutes. Rinse with cold water to stop the cooking. Toss together the pasta and marinate mixture. Add mayonnaise, lemon juice and Parmesan cheese. Toss salad; sprinkle more cheese on top. 

Sunday, July 12, 2020

How to Make a Vegetable Stuffed Turkey Roll

You can save a little time with this Vegetable Stuffed Turkey Roll recipe by microwaving the vegetable stuffing. Just combine the carrots, broccoli and sweet bell peppers in a 1-qt safe microwave dish. Cook on high for 2-3 minutes or until crisp-tender. Drain then add in the Parmesan cheese. Makes 6 servings. 242 calories per serving. 

Ingredients:

1 egg, beaten 
1/2 cup fine dry bread crumbs
1/2 cup onion, finely chopped 
1/4 cup milk
1/2 teaspoon dried thyme, crushed
1/4 teaspoon dried rosemary, crushed 
1/4 teaspoon garlic salt
Ground black pepper, to taste 
1 1/2 lbs ground turkey 
1 cup broccoli florets, chopped 
2/3 cup carrots, shredded 
1/3 cup red bell pepper, chopped 
2 tablespoons Parmesan cheese, grated 
2 tablespoons red currant jelly, melted 

Directions:

In a medium bowl add in the egg, bread crumbs, onion, thyme, rosemary, garlic salt, pepper and ground turkey, mix well (best with hands). On wax paper pat turkey mixture into a 12x8-inch rectangle! Set aside.

In a saucepan add in the broccoli, carrots and red bell peppers plus a small amount of water. Cover and cook until crisp-tender, about 3-4 minutes. I might put about an inch of water in the pan then add in a steamer basket then the veggies for the same time covered, then double check for desired tenderness. Drain then stir in Parmesan cheese. 

Spread the vegetable stuffing over the turkey mixture within an inch of the sides. (Like pic) Begin at the short end and use the wax paper to lift mixture peeling it away as you roll. Place in a loaf pan and bake in a 350F preheated oven for 1-1 1/2 hours or until the internal temperature reaches 180F. Remove from pan to a serving platter and brush on melted jelly. 

Wednesday, July 8, 2020

How to Make Mexican Nachos

This Mexican nacho recipe is easily customized; you can start with store-bought ingredients, or make your own chips, refried beans, and toppers. No matter how you make them, you'll want these loaded nachos on hand for all your future parties. Serves 6 Total Time: 1 hour

Ingredients:

1 recipe Fried Tortilla Chips or 5 cups purchased tortilla chips 
1 1/2 cups Refried Beans or canned refried beans 
2 cups shredded cooked chicken, pork, or beef, or Carnitas or desired meat filling 
1 cup Mole Colorado or Quick Mole 
2 cups shredded Chihuahua cheese, queso de Oaxaca, asadero cheese, or shredded Mexican 4-cheese blend 

Toppers, such as purchased guacamole; Corn and Queso; chopped tomato; sliced ripe olives; thinly sliced red onion wedges; crumbled cotija cheese; Mexican crema or sour cream; fresh cilantro; sliced fresh jalapeƱo chile peppers; and/or additional Mole 

Directions:

Preheat oven to 350°F. Arrange half of the tortilla chips on an 11- to 12-inch oven-going platter or pizza pan. Spoon half of the Refried Beans in mounds over chips; top with half of the meat. Drizzle with 1/2 cup Mole Colorado. Sprinkle with half of the cheese. Bake 10 minutes or until cheese melts. Remove from oven. Repeat layers using remaining ingredients. Bake 10 minutes more or until cheese melts. Serve with desired toppers. 

Fried Tortilla Chips Ingredients:

Vegetable oil for deep-fat frying (such as peanut or corn oil) 
8 7 inches flour or corn tortillas Coarse salt (optional) 

Directions:

Line a large baking sheet with paper towels. In a large heavy skillet or pot heat about 1 inch oil over medium until 365°F. Meanwhile, cut tortillas into wedges. Add tortilla wedges to hot oil in small batches. Cook 1 to 2 minutes or until golden brown, turning once. Remove chips from oil with a slotted spoon; drain on paper towels. If desired, sprinkle lightly with salt. 

Refried Beans Ingredients:

8 ounces dried pinto beans (about 1-1/4 cups) 
8 cups water 
1/2 teaspoon salt 
2 tablespoons bacon drippings or olive oil 
2cloves garlic, minced 

Directions:

Rinse beans. In a large saucepan or Dutch oven combine beans and 4 cups of the water. Bring to boiling; reduce heat. Simmer, covered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in water in pan. Cover and let soak in a cool place overnight.) Drain and rinse beans. In the same saucepan or Dutch oven combine beans, 4 cups fresh water, and the salt. Bring to boiling; reduce heat. Simmer, covered, for 2-1/2 to 3 hours or until beans are very tender. Drain beans, reserving liquid. 

In a heavy large skillet heat bacon drippings. Stir in garlic. Add beans, mash thoroughly with a potato masher. Stir in enough of the cooking liquid (about 1/4 cup) to make a pastelike mixture. Cook, uncovered, over low heat for 8 to 10 minutes or until mixture is thick, stirring often.

Carnitas Ingredients:

3 pounds boneless pork shoulder 
2 tablespoons lard or vegetable oil 
1/3cup chopped onion (1 small) 
3 cloves garlic, minced 
2 cups water 
1 teaspoon finely shredded orange peel 
1/3 cup orange juice 
4 sprigs fresh thyme 
1 teaspoon salt 
1 teaspoon dried Mexican oregano or regular oregano, crushed 
1/2 teaspoon crushed red pepper 
2 bay leaves 

Directions:

Trim fat from meat. Cut meat into 1-1/2-inch cubes. In a Dutch oven cook meat, half at a time, in hot lard over medium-high heat, stirring to brown meat evenly. Remove meat from Dutch oven. Add onion and garlic to Dutch oven; cook until lightly browned and tender. Return all of the meat to Dutch oven. Instructions Add the water, orange peel, orange juice, thyme, salt, oregano, crushed red pepper, and bay leaves to Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 2 hours. Remove lid; increase heat so mixture boils gently. Cook, uncovered 30 to 40 minutes or until nearly all of the liquid has evaporated, gently stirring occasionally. Discard thyme sprigs and bay leaves. Using a slotted spoon, transfer meat to a serving bowl. 

Mole Colorado Ingredients:

4 dried ancho chile peppers* 
2 dried guajillo chile peppers* 
1 medium onion, chopped 
3 cloves garlic, minced 
1 tablespoon vegetable oil 
1 tablespoon sesame seed 
1/4 teaspoon apple pie spice 
1/4 teaspoon salt 
1/4 teaspoon ground black pepper 
1 14.5 ounce can diced fire-roasted tomatoes 
3/4-1 cup chicken broth or water 
2 tablespoons golden raisins 
2 tablespoons sliced almonds, toasted 

Directions:

In a large dry skillet toast ancho and guajillo chile peppers over medium heat about 2 minutes or until fragrant and slightly darker, turning frequently. Remove and discard stems and seeds, break or tear into pieces; set aside. In the same skillet cook onion and garlic in hot oil 5 minutes or until tender. Stir in sesame seeds, apple pie spice, salt, and ground black pepper. Cook 1 minute more or until sesame seeds are lightly toasted. Add undrained tomatoes, dried chile peppers, and 1/4 cup chicken broth to skillet. Bring to boiling; reduce heat. Cover and simmer, for 5 to 10 minutes or until peppers are tender. Stir in raisins and almonds. Cook for 2 to 3 minutes or until slightly thickened. Cool slightly. Transfer mixture to a blender or food processor. Cover and blend or process until smooth. Blend in enough remaining chicken broth or water until is desired sauce consistency. 

Quick Mole Sauce Ingredients:

2 tablespoons pumpkin seeds 
1 teaspoon sesame seeds 
1 medium onion, chopped 
2 cloves garlic, minced 
2-3 teaspoons chili powder 
1/2 teaspoon ground cumin 
1/4 teaspoon ground cinnamon 
1 cup barbecue sauce 
1/2 ounce bittersweet chocolate, chopped 
 hot pepper sauce (optional) 

Directions: 

In same skillet cook onion and garlic in hot oil 3 minutes or until tender. Stir in chili powder, cumin, and cinnamon. Cook 1 minute more or until fragrant. Stir in barbecue sauce, bittersweet chocolate, and hot pepper sauce (optional). Bring to boiling; reduce heat. simmer until chocolate is melted. Cool slightly. Transfer onion mixture and toasted seeds to blender or food processor. Cover and blend or process until smooth. Thin with water if needed; cool. Makes 1-1/2 cups. Step 2 In large dry skillet over medium heat toast pumpkin seeds and sesame seeds 2 to 3 minutes or until toasted. Remove from skillet.

Thursday, July 2, 2020

How to Make Pork Tenderloin with Mashed Potatoes

I haven’t had a pork tenderloin with potatoes in a long time. If your family loves a delicious meat and potatoes meal check this one out. Serves 4  Ready in just 25 minutes 

Ingredients:

1 pound pork tenderloin
Salt and pepper, to taste  
Nonstick cooking spray 
1 1/2 cups reduced-sodium chicken broth 
2 teaspoons cornstarch 
2 teaspoons Dijon mustard 
2 cups hot cooked mashed potatoes 
Snipped fresh chives or sliced green onions (optional)


Directions:

Trim fat from meat. Cut meat into 1/2-inch slices. Using your hands, gently flatten meat until about 1/4 inch thick. Sprinkle with salt and pepper. 

Coat an extra-large nonstick skillet with cooking spray; heat skillet over medium heat. Add meat; cook for 3 to 5 minutes or until just pink in center, turning once. Transfer meat to a serving platter; cover to keep warm. 

Meanwhile, for sauce, in a small bowl stir together broth, cornstarch, and mustard. Add broth to skillet, stirring to scrape up any crusty brown bits. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 1 minute more. To serve, spoon sauce over meat and mashed potatoes. If desired, sprinkle with chives.

See my Instant Pot Mashed Potato recipe. Personally I remove the skins.