Veggie Tales by Kris: Tapas!

When you go to Spain, except a lot of pork and cheese.

But the vegetables are bountiful!

The average french fry may not seem like a vegetable, but the Spanish Tapas classic "Bravas" is a must!

I just got back from Barcelona, and this dish was so delicious.

Puts the beloved French Fry to shame in my opinion (gasp!)

I've made Bravas before, but definitely learned a little secret across the pond!

PATATAS BRAVAS

3 large Idaho potatoes, cubed

grapeseed oil (you'll need to fill your pot 1/2 with oil so that the potatoes are covered. Leave room for bubbling over!!! YIKES!)

Sweet and Hot Paprika Mixture (1 tbs)

salt and pepper to taste

Hot Sauce

Mayo (the secret!)

Peel and cube 3 large Idaho potatoes (these are the best for frying). You can put them in a large bowl of ice water to keep from browning and to get some of the starch out. Prep your fryer or a tall pot (not too wide) with grapeseed oil. Grapeseed oil is great for fring. You can use canola oil too but I think that shit is evil! Use a thermometer to test the oil. At about 350 it's ready. Fry your potatoes a few at a time. When they are golden brown, put them on a plate with papertowel. Sprinkle salt, pepper and smoked paprika on each batch and keep them in a warm over (about 200) while you fry them all up. Drizzle hot sauce and mayo over the potatoes or mix them together and serve on the side.

MY BRAVAS in BARCELONA!

I originally served these potatoes with this sauce, but in Barcelona I had it with the hot sauce and mayo and I like that simplicity much better. After my time in Spain, when it comes to food,  I've learned... SIMPLE IS BEST!

Happy Weekend!

Fire Day Friday: Southwestern Pork Burger

I had a pound of ground pork and needed a quick dinner idea.  I wanted to make egg rolls but found out I didn't have wrappers.  A quick shift and I decided on burgers.  They're easy and everyone loves burgers, right? 

I thought about about just making a seasoned patty with a slice of pepper jack cheese.  But instead, I wanted to give it a spicy, crispy topping and a mayo with a little more heat. 

Southwestern Pork Burger
Source:  NibbleMeThis

Burgers
1 pound ground pork
1/4 cup bread crumbs
1 egg yolk
1 teaspoon Southwestern seasoning (or chili powder if you don't have any)
1/2 tsp salt
1/2 tsp pepper
1 ounce roasted red pepper, diced
1/4 cup cilantro


Jalapeno Topping
1 jalapeno, seeded and sliced lengthwise into thin strips
2 Tbsp flour
1 Egg beaten
1/4 cup bread crumbs

Chipotle Mayo
1/2 cup Dukes mayonnaise
1 chipotle, seeded and finely minced


Whisk the chipotle and mayo together and refrigerate for at least one hour. 

Mix the burger ingredients together in a large bowl.  Divide into three equal portions (5.3 ounces each if your are anal retentive...not that I am....okay I do weigh out my burger portions on a scale but I'm not THAT exact.).  Form each into a patty, poke a hole in the middle of each with your finger, and then refrigerate for 30 minutes.  I find that helps the patties hold together once they hit the grill.

Dip the jalapeno sticks in flour, egg, and then the bread crumbs.  

Start your grill and preheat it to 450f.  Grill the burgers 4-5 minutes per side or until they are an internal temperature of 160f.

 

Pull and allow them to rest for 10 minutes.  While that is going, fry the jalapeno spears for 1-2 minutes  in 350f oil until browned and crisped.

Oh yeah, I like to toast my buns too.  (And I'm not talking about tanning nude by the pool!) 

Top the burger with some of the deep fried peppers and slather a bit of the chipotle mayo.

 

The burger, mayo and peppers went great together.  Truth be told, I could eat eat the jalapeno strips like french fries!

GROWN UP MAC & CHEESE

I had left over bleu cheese from updated Danish Cube Steak and wanted to use it up.  Here is what I came up with and it too got a 2 thumbs up from hubby!

GROWN UP MAC & CHEESE
12 ounce package pasta
3 tablespoons flour
3 tablespoons butter
2 cups whole milk
1/2 teaspoon sea salt
1 teaspoon Frank's hot sauce
3/4 cup sharp white cheddar cheese
3 ounces bleu cheese crumbles
1/2 cup finely grated Parmesan cheese

• Preheat oven to 350 degrees.
• Prepare pasta according to package directions. Drain Well.
• Melt butter in a medium saucepan.  Add salt.
• In a small food processor pulse bleu cheese crumbles until fine.  Set aside.
• Add flour and whisk constantly over medium heat until smooth.
• Gradually add milk, whisking constantly.  
• Add hot sauce.  Bring to a slow boil.  Simmer for 5 minutes.
• Remove from heat and whisk in all cheeses, salt and pepper to taste until smooth.
• Mix pasta and cheese mixture together until well blended.
• Scoop into a casserole or ramekins.
• Bake 15-20 minutes.
• Top with chopped chives.

Mongolian Beef & Broccoli in the Slow Cooker

We like to put meat and sauce on a pile of veggies rather than rice or noodles.  I figure, for the most part, rice is just there to catch the numminess of the sauce, right?  So I LOVE broccoli, and we steam a bunch of it and put our meat and sauces over broccoli. You could do this with any veggies.  Add more if you'd like. I'm not a carb hater, trust me, I love my carbs. I just choose them wisely and want to get the most out of them.  So in this awesome meal, we gladly skip the rice.

Don't be scared off by the list of ingredients.  These all come together to make an incredible meal. Seriously. I've made this several times and we love it.  I totally end up eating way too much of it. 

Mongolian Beef and Broccoli Adapted from A Year of Slow Cooking1 1/2 pounds steak, something cheap3 cloves of garlic, minced
4 sliced green onions
1/2 onion, diced
1/2 cup soy sauce
1/4 cup white wine
1/4 cup cooking sherry
1/2 tablespoon white wine vinegar
1 teaspoon sesame oil
2 teaspoon molasses
1 teaspoon ginger
1/4 teaspoon black pepper
1 teaspoon red chili pepper flakes
1/2 tablespoon peanut butter
3 tablespoons splenda (or sugar)
1/4 cup cornstarch (to dredge meat)
1 pound broccoli

• Slice your meat in thin strips and toss in a Ziploc bag with cornstarch. 
• Add all of the liquid and dried spices to your crock pot, add the peanut butter, and mix well. 
• Add the garlic, the sliced green onions and regular onion. 
• Put your meat on top, and toss to coat.
• Cover and cook on low for 3-5 hours. The steak is thin and has very little fat, and will cook quickly. The meat is done when it is no longer pink and has reached desired tenderness. Mine was done in about 4 hours. 
• Steam broccoli on stove top for 6 - 8 minutes with 1/2 cup water until desired crispness. 
• Serve mongolian beef over steamed broccoli.

Total calories = 1485 calories

4 servings = 371 calories

Save Room for Dessert...Chocolate Loaf

I've been on a clean & toss mission since last month.  My tendency is to toss anything that's not been used in the last 6 months - if I can remember back that long - and if I can't, well, all the more reason to toss the item in question.  A few things receive a bit more leniency than others, though.  For instance, cookbooks and cooking magazines are more than likely to remain than not, which is how I came across the summer 2009 Baking Sheet from King Arthur and this recipe.  If you're not familiar with the Baking Sheet you can read about it here.  I've never baked anything less than stellar from the recipes, so if the cost seems a little steep, the subscription is definitely worth it.  So, the cake.  Easy, chocolatey, and delicious.  Perfect as is, but sublime with billowy chocolate cream cheese frosting.  Go ahead, you're worth it, just remember, however you serve it, definitely save room for dessert...

Chocolate Loaf
1 3/4 cups flour
3/4 cup cocoa
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, softened
3 oz cream cheese, softened
1 1/4 cups sugar
1 teaspoon vanilla extract
2 large eggs
1 cup buttermilk
2 cups chocolate chips
Chocolate Cream Cheese Frosting, optional

• Preheat oven to 350 degrees.
• Grease a 9x5 loaf pan.
• In a small bowl, whisk together flour, cocoa, baking soda, baking powder, and salt; set aside.
• In a mixing bowl, combine softened butter, cream cheese, sugar, and vanilla; with a mixer, beat until light and fluffy.
• Add eggs one at a time, beating after each addition.
• Add 1/3 of the dry ingredients to the butter mixture, mix well.
• Pour in half of the buttermilk and another third of the dry ingredients, mixing well.
• Add remaining buttermilk and dry ingredients, beat for 1 minute at medium speed.
• Stir in 1 cup of the chocolate chips; pour batter into prepared pan, and sprinkle on remaining chocolate chips.
• Bake for 30 minutes, cover with foil and bake for another 30-40 minutes, or until a tester inserted comes out clean.
• Allow loaf to cool in pan then invert.
• Serve as is or pour on Chocolate Cream Cheese Glaze.

Chocolate Loaf recipe adapted from The Baking Sheet, Summer 2009.

Chocolate Cream Cheese Frosting
4-5 oz cream cheese, softened (I used the remaining 5-oz from the 8-oz block)
4 tablespoons unsalted butter, softened
1/4 cup cocoa powder
1/2 teaspoon vanilla
2 cups powdered sugar
2 ounces German chocolate, melted
1-3 tablespoons milk

• Beat cream cheese and butter together for 30 seconds.
• Add cocoa, vanilla, and powdered sugar and blend until well combined; pour in melted chocolate.
• Add milk, 1 tablespoon at a time, until desired consistency is reached.
• Frost loaf as desired.

CHICKEN FLORENTINE aka STUFFED CHICKEN BREASTS

If you are anything like me, you have a drawer or a box full of recipes from newspapers, magazines, old maiden aunts, grandmothers, friends and every potluck you've ever been to and said I have to have that recipe! I remember one potluck at church several years back that I asked for a recipe and she instantly pulled it out of her pocket. Obviously I wasn't the first to ask! Those are the recipes I like, the ones that bring a memory to mind like Lonnie handing me that recipe card.

Now while I kept her combination of spices and seasonings intact I did make changes that made it more palatable to my family. For example hubby doesn't like cooked mushrooms so I either have to eliminate them or substitute for something else, but sometimes I'm a little sneaky and they're in there, but just not so he can tell. One son doesn't like tomato pieces, but loves tomato sauce, his old girlfriend won't eat cooked carrots, and on and on! So I always keep a list of likes, dislikes and allergies and am constantly altering recipes to fly by the seat of my pants.

This recipe has been floating around so long in the box of scraps that I have no idea where it originated which based on all my changes doesn't matter, but reminds me to keep that box. Some days I feel like an archaeologist, but come up with oldies that were someone's favorite and will now be revived.

 

CHICKEN FLORENTINE aka STUFFED CHICKEN BREASTS
FILLING
1/3 cup diced red bell pepper*
1/3 cup chopped fresh mushrooms
1 1/4 cup fresh baby spinach leaves**
1/4 teaspoon sea salt
1/8 teaspoon white pepper
1 bunch green onions, minced
2 cloves garlic, minced
2 ounces Philadelphia cream cheese, softened or 2 ounces grated mozzarella
1 1/2 teaspoons flour
CHICKEN
4 large boneless, skinless chicken breasts
2-3 slices sourdough bread, staled and crumbled
3 tablespoons Parmesan cheese
1+1 tablespoon butter
1 teaspoon olive oil
1 egg white, beaten

• Preheat oven to 425 degrees.   
• Melt 1 tablespoon butter add 1 teaspoon olive oil in skillet.
• Saute' garlic, bell pepper and mushrooms until tender, about 5 minutes.
• Add in spinach and cooked until spinach is completely wilted. If using frozen stir until well blended.
• Drain well.
• Combine cream cheese, flour and spinach mix until well blended and set aside.
• Between 2 sheets of wax paper flatten each chicken breast to 1/4 inch and set aside.
• Combine bread crumbs and Parmesan cheese. Add 1 tablespoon melted butter and mix until crumbly.
• Divide the spinach mixture equally between the chicken breasts.
• Carefully roll each chicken breast.
• Using a pastry brush coat each chicken bundle with the beaten egg and then roll in coating mixture.
• Place seam side down on a small baking sheet or stoneware pan (I prefer the stoneware pan for a crisper, non-greasy chicken)
• Bake for 30 minutes or until golden brown in color and juices are clear.

*I like to make this recipe back to back on my weekly menu with Twisted Pepper Steak to make the red pepper usage more efficient, use jar (olive oil soaked) red peppers or I substitute a jar of pimentos in a pinch.
** You can use frozen chopped, but it must be drained well and then drained a few more times until dry!!

Fire Day Friday: Grilled Garlic and Parsley Chicken

As I sit here typing this post, I have one eye on my all time favorite movie - Shaun of the Dead.  I have seen this movie over 100 200 times and it still makes me laugh hysterically.  I believe Edger Wright and Simon Pegg (and Nick Frost, but he didn't write the movie) are moving making geniuses!

There is no true reason for bringing this up, other than the fact that it takes a lot to make me tire of something I truly love.  Hence, we eat a TON of chicken and fish at our house.  I also never tire of simple and easy dishes. :)

I love parsley, it's an herb that holds up very well to ... well...everything.  It doesn't bruise easily when you chop it.  It doesn't turn a nasty shade of black when it heats up.  And it holds its delicious flavor even in acids.

This chicken is flavorful and simple...my two favorite things!

Grilled Garlic and Parsley Chicken

Recipe created by Jenn's Food Journey
Printable Recipe 
Ingredients:
4 boneless, skinless chicken breasts
10 garlic cloves
1/2 cup fresh parsley
1/4 cup olive oil
2 Tablespoons lemon juice

Directions:
Place the garlic in a food processor and pulse 4 or 5 times.  Add the parsley and pulse another 4-5 times.  Add the oil and lemon juice and pulse everything is roughly chopped and combined well.  Place the chicken in a resealable bag or shallow dish.  Rub/pour the marinade over both sides of the chicken and allow to marinate for at least 1 hour, though I would suggest at least 4 hours if you have it.

Preheat grill to 375-400 degrees.  Place the chicken directly on the grates and grill for 6-9 minutes per side or until the chicken is cooked all the way through.  Remove from grill and allow to sit for 3 minutes.  Enjoy!

DANISH CUBE STEAK REVISITED

I absolutely LOVE to experiment with recipes, especially old recipes that were mainstays of another era.  I found an old, and I mean old recipe for Danish cube steak  It looked like an old book from the 40's or 50's.  It was soooooo old, that the edges were ragged and the paper yellow.  I think it came from grams old stash from 20 years ago!  Anyway, I updated it to the new century and hubby loved it!  It was also so tender it could be cut with a fork.

DANISH CUBE STEAK REVISITED
3 ounces Bleu cheese crumbles
3/4 cup mayonnaise
1/4 cup minced green onions
6 pork cube steaks
1/2 cup panko crumbs
2 tablespoons butter

• In a small food processor blend together the mayonnaise, bleu cheese crumbles and green onions until smooth.
• Coat steaks on both sides with mayonnaise mixture.
• Dredge through panko crumbs.
• Melt butter in a large skillet over medium heat.
• Add cube steaks and brown on both sides.

OVEN FRIED CHICKEN

We love our fried chicken, but our traditional recipe is not exactly healthy.  My husband found an alternative on Food Network's Website - Oven Fried Chicken.

OVEN FRIED CHICKEN

1 lemon

1/2 cup lowfat milk

1/2 teaspoon granulated sugar

1/4 teaspoon cayenne pepper

2 teaspoon chopped fresh rosemary plus 2 whole sprigs

4 cloves garlic, peeled and smashed

2 pounds bone-in skinless chicken legs and thighs

2 slices whole wheat bread (3 oz.)

1/4 cup yellow cornmeal

2 Tablespoon grated Parmesan cheese, optional

Kosher salt and finely ground black pepper

Note

Marinating chicken pieces with lemon, herbs, and a bit of skim milk as a tenderizer really gets the flavor into the chicken.  Cornmeal or whole wheat bread crumbs make a crunchy coating with few calories, and baking on a rack ensures no soggy bottoms on the chicken.

• Finely grate 1 t zest from the lemon.  Set aside.  Squeeze the juice of the lemon into a medium bowl.  Whisk in the milk, sugar, and cayenne until the sugar and cayenne are dissolved.  Add the sprigs of rosemary and garlic.  Pierce each chicken piece several times with a fork, add to the milk mixture, turning to coat well.  Cover and marinate in the refrigerator for two hours.
• Meanwhile, preheat oven to 300 degrees F.  Lay the bread on a baking sheet in a single layer.  Bake turning a few times until the bread is crisp and dry, 45 minutes to one hour.  Cool completely.  Break into large pieces and pulse in the bowl of a food processor until it forms coarse crumbs.
• Increase the oven temp to 375 degrees F.  In a shallow dish, combine the bread crumbs with the corn meal, Parmesan if using, chopped rosemary, reserved 1 t zest, and season with salt and pepper.  Line a baking sheet with aluminum foil and top with a wire rack.  Coat the rack well with nonstick spray.
• Working with one piece at a time, remove the chicken from the marinade allowing the excess to drip off.  Press into the bread crumb mixture until the chicken is well coated and place on the prepared baking sheet.  Repeat with remaining chicken and crumbs.  Mist the chicken with nonstick cooking spray.
• Bake until the chicken is crisp and a thermometer inserted into the thickest part registers 160 degrees, about 50-55 minutes.  Serve warm or at room temperature.

Serves 4

Nutritional Analysis per serving of chicken:

Calories, 328; Total Fat 10 g. (Sat. Fat 3g, Mono Fat 3g, Poly Fat 2g); Protein 48g; Carb 10g; Fiber 1g; Cholesterol 186 mg; Sodium 330mg.

Combined with rice and French style green beans, it made a healthy, satisfying meal.

STRAWBERRIES with BALSAMIC VINEGAR

Greetings from Martha from A Sense of Humor is Essential dropping in to share more deliciousness.

This incredibly easy, (two ingredients!!), and quite delectable combination of strawberries with balsamic vinegar, features the taste of umami.*

It makes a delightful dessert when served with ice cream, cream fraiche, or with cheese.

I enjoy it "straight up" with just the berries dipped in vinegar for a delicious and healthy treat. I hope you do too and thank you!

• Wash, hull, and slice or quarter fresh ripe strawberries, place in bowl.
• For each cup of sliced strawberries, add one to two tablespoons balsamic vinegar.
• Serve immediately.
• Strawberries can be prepared in advance, add vinegar just before serving
• Serve with ice cream, cream fraiche, or with assorted cheeses.

*Umami means savoriness and is derived from the Japanese word umami meaning "pleasant savory taste".

ESPRESSO BROWNIES... SAVE ROOM FOR DESSERT

I made these little treats for a library website usability study.  Our participants loved them, and the leftovers were a big hit with the rest of the staff.  What I like about them, and I think everyone on a tight schedule will appreciate, is the fact that you can create them from scratch or with a boxed brownie mix.  Either way, the easy espresso glaze is good enough to eat with a spoon.  Be sure to save room for dessert when you make these!

ESPRESSO BROWNIES
1 1/4 cup flour
1/4 teaspoon baking soda
1/8 teaspoon baking powder
1/8 teaspoon salt
14 (1-ounce) squares semisweet chocolate, finely chopped
1 cup sugar
1/2 cup butter
1/4 cup light corn syrup
1/4 cup strong black coffee, cooled
3 large eggs
1 tablespoon vanilla extract
1 1/2 cup semi-sweet chocolate chunks

• Spray or butter a 13 x 9 pan with non-stick spray.
• Line pan with foil or parchment, allowing ends to hang over short sides of pan.
• If using foil, spray with additional non-stick spray; set pan aside.
• In a small bowl, whisk together flour, baking soda, baking powder and salt; set aside.
• Place chopped chocolate in a large bowl; set aside.
• In a saucepan, combine sugar, butter, corn syrup, and coffee; cook over medium heat until sugar and butter melt and the mixture comes to a boil.
• Immediately pour mixture over chopped chocolate in bowl and let stand 2 minutes (do not stir).
• Beat mixture at low speed of an electric mixer until chocolate melts and mixture is smooth.
• Add eggs, one at a time, beating well after each addition.
• Stir in flour mixture; beat at medium speed until well blended.
• Add vanilla and chocolate chunks.
• Pour batter into prepared pan; bake at 325 degrees for 45-50 minutes.
• Cool completely in pan, pour on glaze and chill at least 2 hours.
• Remove brownies from pan, using foil as handles; cut into squares.

Espresso Glaze
2 teaspoons espresso powder
3-4 tablespoons heavy cream
1 teaspoon vanilla
2 cups powdered sugar

• In a microwave-save bowl or measuring cup, stir espresso powder and 3 tablespoons cream together; microwave for 30 seconds, stir, and microwave for another 30 seconds, or until espresso has dissolved.
• Stir into powdered sugar, adding additional cream if necessary.
• Add vanilla and pour over brownies.

Brownie recipe adapted from Southern Living.

BISCUIT TOSTADOS

Biscuit Tostadas
1 tube of biscuits
1 pound hamburger meat
1 jar salsa
Lettuce
Cheese
Tomatoes
Black olives

Directions: Open up each biscuit in half and spread them out on a baking dish. Cook as directed on the container. Meanwhile, brown hamburger (turkey, chicken) meat. Mix in ½ cup of salsa in with the meat or you could also use a taco seasoning packet. Spread meat mixture onto biscuits and top with your favorite taco toppings. Serve with salsa, sour cream, guacamole, etc.

Here's what you'll need:

Brown the ground beef.

Chop up 1/2 of an onion (this is plenty).

Chop up about 1/4 of a head of lettuce (this is plenty).

Dice up about 1/4 of a tomato (this was plenty).

Drain the ground beef.

Separate the biscuits.

Lay them out on a baking sheet and spread them out so there aren't any holes.

Put them into a preheated oven (according to the package directions).

Once biscuits are finished, pull them out and then put all of the toppings on top of the biscuits.

Put back in the oven so the cheese can melt.

Here's what you'll end up with:

Serve with sour cream, salsa, and any other Mexican-style sides.

A "French" Brunch of Flan and Bread

I asked my daughter what country I should make something from for Cultural Connections and she said France. So I did a little research, but I wanted something easy to start with and found this cheese and spinach flan. It would be perfect for a breakfast or brunch. Since I already had the goat cheese...and Maranda wanted me to make something "French" when I searched I added goat cheese and made sure I could use it. Why not? I found a recipe at French Cooking for Dummies it confused me a little because it's called a flan, but it sounded so good. This is so similar to the Spinach Frittata recipe that I made for Martha Mondays awhile ago. That one confused me because it wasn't what I would call a frittata. It reminded me more of a souffle.

Parmesan, goat cheese and spinach flan (adapted from: French cooking for dummies)

1 cup fresh spinach leaves - washed and a coarse chop

1 small shallot - minced

1 teaspoon fresh chives

chopped

3 oz goat cheese - diced

2 oz Parmesan cheese - grated

2 eggs

2 tablespoons heavy cream

salt and pepper

1 tablespoon butter

Saute shallots in butter until soft, add spinach and cook until soft, let cool a bit (just so the heat won't scramble the eggs). Preheat oven to 350 degree F or 180 C. In a large bowl whisk eggs, add cream, Parmesan, and chives. Add goat cheese, and the spinach/shallot mix if cool enough. Salt and pepper to taste and whisk again. Pour into buttered ramekins and bake for 20 minutes. Serve right away while still warm.

Mmmm...tasty! This recipe made two ramekin size portions, I am sure you could double it and it would work just as well.

I really don't care what you call this it was fantastic! I loved the flavors and I don't know if it is a French flan, or Italian frittata! I glad I made this simple and elegant dish.( It would be perfect with a glass of champagne ) Ha! Then it must be French!! :D

It was a treat nice and creamy, and the spinach and tang of the goat cheese...

Here is a recipe for some French Bread to go with this lovely brunch.

4 cups flour

1 tablespoon brown sugar

1 1/3 cup warm water

1 1/2 teaspoon salt

1 1/2 teaspoon olive oil

2 teaspoons yeast

Add ingredients the order the bread machine instructs you to do. Mine has you add the liquids first and end up with the yeast in a little well made in the flour. Set the bread machine in dough cycle. Remove the dough on a floured surface and form into two loaves. (I made one loaf, so it is bigger than baguettes would be) Let rise for 40 minutes in a warm place. On your stoneware or baking pan sprinkle some corn meal and carefully place the loaves on pan. Brush with egg wash (I egg and 1 tablespoon water) slice down the center for baguette or several diagonally across for loaves. Bake 30-35 minutes.

Bon apetit!