Roasted Asparagus

I love asparagus, and in fact, I've only had it roasted. I do not understand the people who don't like it. There are so many different ways to change it up, but I'm posting a simple version that you can add things to if you want. My boyfriend has never been a big vegetable eater unless I mix it into something else, and he LOVES this asparagus. It only takes about 30 minutes from start to finish, and anybody can do it, I promise :D

Roasted Asparagus

In this particular recipe, beyond your normal salt and pepper, I'm using lemon to give this a twist. Ive added garlic powder, or chopped roasted garlic, chili flake, parmesan cheese, and balsamic vinegar to name a few. But this a fantastic starter recipe so you can imagine the possibilities.

Asparagus:

1 bunch of asparagus (about 1 lb)

1 lemon

2 tablespoons olive oil

Salt and pepper 

Preheat your oven to 425. To trim your asparagus, take one and snap it near the end, it will naturally snap where it is supposed to break. Trim the rest of the ends off using the first end as a guide. Place them on a baking tray and drizzle with olive oil. Add 2 teaspoons of the lemon zest, and 2 tablespoons lemon juice. Add salt and pepper to taste, I added about 3/4 tsp salt, and a generous crack of pepper. Roast in the oven for about 25 to 30 minutes. I do a taste test at the end to see if it needs a fresh squeeze of lemon or a sprinkle of salt because sometimes vegetables just soak that stuff up! Super delish

A side note for those healthy eaters *cough cough* mom *cough cough*, if you wanted to add cherry tomatoes to this dish and cook for the same amount of time, that could be all your side dishes in one. A grilled chicken breast with roasted asparagus and tomatoes is super delicious and healthy. Try it...you might like it  :)

Damn Good Turkey

As promised, I will teach you the ways of the turkey. This will be a long post, because this was a process of trial and error through the years before I figured out how I prefer to make a turkey. I made my first turkey at seventeen, when I made EVERYTHING that year and pretty much hosted Thanksgiving (with the help of my fabulous sous chef, my mom), and I was hooked. I'll never not cook at Thanksgiving again! I even cooked the meal when I went out of town to see my grandparents across the country, I can't stop. I'm putting a picture below to show you about what my turkey looked like, and below, I'm getting into "the ways" young padawan learner...

Okay, let's start with basics -
- How big? If you have a big party, about 1lb per person is a good number. I, however, cooked a twenty pounder for the two of us because it was fifty cents per pound, and you can't beat savings like that for leftovers. 
- To brine or not to brine? I guess the relevant question is, what is a brine? A brine is a solution of water, sugar, and salt that the meat soaks in to ensure moisture while cooking. You can also add flavorings such as spices or citrus. It absolutely helps if you have the time and I myself have done it several times. Check out my post about brining by clicking the link. 
- How long should I cook it per pound? YOU DONT!!!!! We have these great things called meat thermometers, and they can ensure you never overcook anything again. I cook my turkeys until about 160, and pull it out to rest for about 30 to 45 minutes. For my twenty pound turkey, it took about 4 hours and 15 minutes. Disregard those nosy aunts who swear it won't be done below six hours of cooking....sure, if you like dry ass turkey
- How do I get brown skin without burning it? I happen to love/hate Alton Brown, but I did adopt his theory to start in a hot oven and knock it down later. I start at 450 for thirty minutes, then knock it down to 325. What if your skin gets too brown? I make a little turkey tent out of aluminum foil and I cover the breast meat, I've never had legs overbrown. It traps steam in to keep the white meat moist, and leaves everything crispy

Thanksgiving Turkey:
20 lb turkey
1 cup chicken stock
2 lemons, halfed
1/2 bunch of both sage and parsley
1 onion, quartered
1 stick of butter
Salt and pepper

Let your stick of butter come to room temperature. Fill the cavity of the turkey with onions, lemons, and leftover herbs. Chop 2 tablespoons of both the sage and parsley, making 4 tablespoons total. Measure out 1 tablespoon salt, and 1/2 tablespoon pepper. Zest your lemon, and cut it in half. Add all your herbs, salt, pepper, lemon zest, and 1 tablespoon of the juice to your butter and mix it up. Pull the skin of your turkey breast away from the meat, being careful not to tear it. Take half your butter (reserve one tablespoon for your gravy though), and use your hands to put it in tablespoon dollops under the skin of the breast. Put the other half on top scattered evenly over the legs, and breast. Pour your stock in the bottom of the roasting pan, because this will help keep the meat moist and add to your drippings. Place your turkey in the pan and into your preheated 450 degree oven. After 30 minutes, drop it to 325 and check it about every 30 minutes. Baste it occassionally, but I don't do it too often because it can deter browning. When you check your temperature, put the thermometer in the deepest part of the thigh, just about in the middle where the leg joint is. At 160, you're ready to pull it and let it rest. You're on your own for carving it!!!

Brine

This is a very general recipe for a brine that would work well for pork and all poultry like chicken and turkey. I'm adding variations below or a Thanksgiving turkey since it is the season after all! Brining seals moisture in meat from the inside, so on top of a good sear on the stove, or browning in the oven, you're taking extra steps on the inside. Let me tell you, it works pretty darn good if you have the time, and it's relatively simple.

 Turkey Brine

The recipe that follows is enough for a 10 to 18 pound turkey. You can make this batch and split it up into freezable amounts for smaller birds or pork. 

Brine:

1 gallon chicken or vegetable stock (homemade with leftover bones would certainly be cheapest here)

1 cup salt

1/4 cup sugar

1 gallon iced water

Combine the broth, salt, and sugar and bring to a boil. Stir until all the sugar and the salt is dissolved. Take off the heat and let cool. Once cooled, combine with the gallon of iced water. If using all the brine, such as for a turkey, put it in a clean 5 gallon bucket and place your dried turkey, breast down, into the bucket while making sure the cavity is filled. Leave overnight. For smaller pieces of meat, brine about an hour per pound. You can leave it for up to two hours per pound, but this can result in salty meat, and can irreversibly change the texture if you're not careful. Take your meat out and pat dry, you're ready to go!

Extra additions that can be added when the mixture goes on the stove: Citrus (such as lemons or oranges), peppercorns, any herbs, bay leaves, and spices. For my Thanksgiving brine, I would add 2 lemons or oranges (halved), 1 tablespoon of peppercorns, half a bunch of fresh thyme and sage. Give it a go

Biggest Apologies!!!

I haven't posted anything in forever!!! I left for my baby shower on the fifth, and have been so busy putting together baby furniture and planning Thanksgiving, it just got away from me! The good news is, I WILL be doing my thanksgiving turkey recipe, garlic green beans, and possibly mashed potatoes! Ummmmmmmm...YUM

I've also got another roasted vegetable recipe coming up, but it's a secret *shhhhhhhhhh* ;)

Here's a picture of a delicious turkey to get you excited

Slow Cooker Apple and Onion Pork Roast

I had a plan when I went shopping, it was buy one get one free on chicken thighs, and they were more per pound than usual. There I was again, one plan out the window, and I had to come up with something on the fly. I was trying to get a decent amount of meat for a week for under $9. Pork sirloin roasts were on sale, and I saw my meal ticket! I got a five pound roast for about $8.50. Luckily, I had delicious things in my pantry. If you've never tried pork and apples in any combination...you need to, you just do. I could see it, juicy pulled pork, with slow cooked granny apples, and sweet onion. I was sold! I knew this would be a good recipe for this chilly, cold, stormy day. With such a large cut, my options for leftovers will be endless. I will be sure to post my ideas later in the week for leftovers. Tonight, I'm catering to Jeremys favorites, and so I'm making some healthy burritos with whole wheat tortillas and home made salsa. You'll be missing out if you don't give this a try when any roasts go on sale...just sayin'

Pulled Pork

Pork Sirloin Roast:

4 1/2 to 5 lb pork roast

1 rounded tbsp salt

Fresh cracked black pepper

1 tbsp dried thyme

2 tsp cumin

1 big onion (any kind), sliced into half moons

1 large granny smith apple, sliced, but not too thin

2 cups chicken stock or chicken bullion

Preheat a cast iron or heavy bottomed skillet over high heat. Sprinkle all the seasonings over your pork roast. This seems like a lot, but there's a lot of meat on the inside that won't get seasoned, so you need a lot on the outside to ensure a lot of flavor. After your pan is heated, sear your pork until browned on four sides, about 2 to 3 minutes for each side. While your pork is browning, put your stock, apple, and onion in the slow cooker. Put your pork roast in the slow cooker, and turn it to low for 8 to 10 hours because this is a large cut of meat. You can also do it on high for about 5, but I really recommend slow for this one.

Also a side note, you can use a different kind of apple, but this kind of apple has a tartness that cuts through the richness of the pork. If you have a different kind of apple, slice up about half a lemon and add that so you have some acid to balance out your flavors. YUM

 

Turkey and Lentil Tacos

I'm in one of those places right now, where I have some of this, and some of that, but dinner still needs to be made. I only have 1/2 pound of ground turkey, but I had to figure out how to stretch that to make tacos. There are so many options to stretch a buck and fill out your meat, including shredded veggies or potatoes, and beans or legumes. I've always loved lentils, and that started because of their low calories, but I love the flavor that can be infused in them, much like rice. I'm also adding a layer of rice to the bottom, so this is a very cheap dinner. The goal here is to not tell anybody the "meat" filling, is not all meat. These are a wallet pleaser and a people pleaser all in one!

Turkey Lentil Tacos 

Meat mixture:
1 tbsp butter
1/2 lb ground turkey
1/2 onion, diced
2 cloves of garlic, finely diced
3/4 tsp salt
Fresh cracked black pepper
1/2 tbsp chili powder
1/2 tsp cumin
1/2 tsp adobo seasoning
1/2 tsp curry powder
2 tsp cornstarch, dissolved in 2 tsp water
1/4 cup water

Lentils:
1 cup lentils
3 cups water (roughly)
1/2 tsp salt
1/2 tsp chili
1/2 tsp cumin
1/2 tsp adobo
1/2 tsp curry
Black pepper
1 beef bullion cube (or add 2 cups water and 1 cup beef stock)
1/4 to 1/2 cup your favorite jarred or homemade salsa

Heat a skillet to medium high heat and melt your butter. Add your turkey and cook for about 2 minutes before adding your garlic and onions. Cook for at least one minute before adding your seasoning. Cook for about 5 minutes. Mix your cornstarch and add it to your mixture with your 1/4 cup water. Cover with a lid or foil, and simmer for about 20 minutes. You may want to check to see that your liquid doesn't cook out and your meat burns. You can continue to add a bit of water at a time to maintain the original consistency. 

For the lentils, add everything to a pot of water over high heat except for your salsa. After it boils, turn it to a simmer, put a lid on, and cook for about 45 minutes until very tender. Add your salsa, the amount depends on how wet you want your meat/lentil mixture and how much of the liquid cooked into your lentils. Add a heaping one cup of your lentils into your meat and stir together. Put together your tacos! I layered white rice seasoned with curry, but you can do beans and cheese, or just meat if you want. Some crunch is really great too, like some shredded cabbage or lettuce. You'll think it's all meat, its THAT good! And cheap......and healthy........I've outdone myself

No Fail Chocolate Cream Pie

I'm not a baker, or a dessert maker, I don't claim to be. When I find a dessert recipe that works for me, I cling to it for dear life because they are few and far between. This pie came from me wanting a piece of Marie Callenders chocolate pie. My mom and I used to see movies late at night, and Marie Callenders would still be open, and we would go have pie. You would think we were lighting up some magical herb during the movie because we would be so excited afterwards for our dessert. I swear, sometimes I think my mom wanted to see lame movies so she could get her pie after. This recipe is too easy and very budget friendly.

Marie Callender's Chocolate Cream Pie

I don't think that pie really needs much of an intro or a description...

Chocolate Cream Pie:

1 chocolate pie shell

1 package instant chocolate pudding and pie filling package

1 container "whipped topping" *wink wink*
1 1/2 cups milk

This pie takes some chilling time, but you can't mess up the mix. Bake you pie shell at 350 for about five minutes. When its done, it should be a little bit crisp, but not hard. Mix your chocolate pudding mix with 1 1/2 cups cold milk. The package says 1 3/4, but we're adding whipped topping, and it would be too runny with more milk. If you want it super thick, you could even add just 1 1/4. After your milk is whisked in and the mixture has thickened, chill for one hour. Then mix half your whipped topping into your chilled pie filling. Pour that into your cooled pie shell, and chill at least 20 minutes before spreading the remaining whipped topping to finish. 

Excellent garnishes include: chocolate curls or shavings, caramel sauce, marshmallows, toasted nuts, and (in my personal opinion anyway) any assortment of fresh berries. For something closer to the real pie, you can always make fresh whipped cream or get Reddi Whip for the top layer, but that seemed like a waste of money to me. It just depends on how much richness you want! Tell me you don't want to lick the screen ;)

Slow Cooker Turkey Chili

I'm pregnant, I'm cranky, and my house is a disaster. I plan on marathon cleaning, which means I'm not planning on a very labor intensive dinner. As always, I have what was on sale. A two for one sale on all things canned, and a butcher special on ground turkey, its a no brainer! The weather is getting chillier, which means my dinners need to warm my tummy. The ominous EVER GROWING BUMP that eats EVERYTHING!!!! *People run away screaming* I blame him in there...I seem to have gotten off topic somehow. Point being, this is easy, relatively healthy, and hearty after a hard day of work with practically no prep involved. Easy on your wallet too, you can thank me later.

Turkey Chili

As the picture depicts, I prefer black beans in my chili, but I only have chili beans on hand. If you were to add black beans, you would just need to adjust seasoning slightly for the missing seasoning from the chili beans.

Turkey Chili:
1/2 lb ground turkey
1/2 onion, small dice
2 cloves garlic, small dice
1 can chili beans (black beans preferred, pintos would work)
1 15oz can diced tomatoes, lightly drained
1/2 cup beef or chicken stock 
1 tbsp chili powder
1/2 tsp cumin
1/8 tsp allspice  
1 tsp hot sauce

1/2 tsp salt 

Black pepper

Add all the ingredients into the crock pot. When I say lightly drained of any canned ingredient, I just take the top of the can and use it as a makeshift strainer so a little bit of the liquid stays put. You have two options for the stock portion, if you have actual broth or stock, add the half cup. If not, you can add 1/2 cup of water and some beef or chicken bullion. You can cook this on low for up to 6 hours, but as long as the turkey cooks, it can be a "fast" slow cooker meal, maybe 2 hours on high. 
 

Oven Barbeque Beef Ribs

You ever have those times where you go into the grocery store, and you don't have a budget in mind, you have about $4 in your pocket? I had that and was sure dinner was going to be "food" at best. I was wrong. I saw a slab of beef ribs on special for $1.50 off, making them about $2.70. I've only cooked beef short ribs, or pork ribs, but I knew I could make this work if I tried. I totally would've made macaroni and cheese from scratch if I had the fundage, but a pasta-roni on sale did the trick. Lucky for me, I had some sweet and sour sauce at home, and a bottle of ketchup. I knew I could jazz up a barbecue sauce. For a first try, I would totally recommend these if you're like me and don't have a grill, or couldn't work a charcoal one if you tried  :)

Barbeque Short Ribs

This picture is of short ribs, but most of mine were pretty short and looked almost identical to this picture. Yummy charred bits and all. I think part of my secret here is the two step cooking process, which brings cooking down to about two hours, and they are sooooo good. I'll add a note about my barbecue sauce, but it's not my recipe (yet), just a dash of this and that, but for those who don't measure, its a good one. 

Barbecue Beef Ribs:

1 1/2 to 2lb rack of ribs

Leftover veggies (ends of onions, lemon wedge, etc.)

Crushed garlic clove

Cajun seasoning

Black pepper

Water

Barbecue sauce

For pork ribs, which is my usual go to, I cook them low and slow covered in foil, and then I broil them. These looked considerably tougher, so I took a different approach. Fill a pot (enough to fit your ribs after being cut into portions) with water. Put in some of your leftover veggies to flavor your water. I used green onion, white onion, and some lemon. Add your crushed garlic clove and seasoning. Cut your ribs into portions, and boil them for an hour. In the meantime, preheat your oven to 350 and bring out your barbecue sauce, or *make some. Take your boiled ribs onto a cutting board. I removed the silver skin, which is a white or light yellow looking tough layer that you can't really eat through. You can try to pull this off, or use your knife. The boiling helps loosen it and make it easier. Put the portions onto a baking sheet and brush on one side with the barbecue sauce. Bake or 30 minutes until dark and delicious looking, then flip and repeat. After one hour total, those babies are done. MMMMMMMM.......ribs

* I had about 1/2 a cup of a ketchup based sweet and sour sauce, and I turned it into barbecue sauce. For this one, I went sweeter. I will estimate measurements, but I didn't actually measure. I added 1/4 cup ketchup, 1 1/2 tbsp worcestershire, 1 clove of garlic finely chopped, 1 tbsp dijon mustard, 1/2 tbsp vinegar, 1 tbsp chili powder, and 2 rounded tbsp raspberry jam. I cooked it for about ten minutes and it was good to go.

Charred Poblano Au Gratin Potatoes

Sometimes I want a big bowl of macaroni and cheese for dinner (and trust me, I'm working on a killer recipe), or a heaping plate of mashed potatoes. There is a middle ground here that people don't make all that often. Au gratin potatoes!!! Thin potatoes, layered with a creamy cheese sauce and baked until its bubbly and delicious. I want a little break from the norm of cheddar cheese everything, and I had a big block of monterey jack on hand. You would be surprised how subtle two ingredients like a pepper and your cheese can drastically change a dish. Give it a try to use up leftovers!

Au Gratin Potatoes

Granted that this picture does not have the peppers in it, but I just couldn't find one, and this was the closest thing too. Speaking of peppers, charring the poblano gives the dish a little bit of a smoky feel, and adds some fruity heat to the dish that is too good to pass up. This dish does have a lot of chopping involved, but once your prep work is done, assembly is very easy.

Potatoes Gratin:

3 white potatoes, rinsed with skin on, sliced in thin slices

1/2 small onion, sliced thin into half moons

2 green onions, sliced thin without the white ends

3 cloves of garlic, chopped fine

1 poblano pepper

Creamy cheese sauce:

2 1/2 tbsp butter

2 tbsp flour

1 to 1 1/4 cup milk

1 tsp salt

3/4 tsp cumin

Fresh cracked black pepper

1 cup grated monterey jack cheese (or colby jack, or pepper jack, any kind of jack)

Preheat your broiler. Put your pepper on a baking sheet, and broil until charred all over, about 3 minutes per side. On a side note, my broiler sucks, so yours might be quicker. Keep an eye out! Wrap it in plastic wrap for about five minutes so you can steam the skin. Set your oven to 400. The chopping begins! Chop or slice all your potatoes, garlic, and onions. Next, take a spoon or the back of your knife and peel the skin off of your pepper. Chop the stem off and open it up so it lays flat on your board. Peel out all the seeds, and dice the flesh to whatever size you want. You're going to put a layer of potatoes, and a third of your onions, garlic, and peppers. You continue this until you finish with a fourth layer of potatoes on top. So you should have, potatoes, veggies, potatoes, veggies, potatoes, veggies, potatoes. I also think its a good idea to put a little sprinkle of salt and pepper in between each layer so you're not missing any flavor. 

For the sauce, melt your butter in a sauce pan over medium-low heat. Stir in your flour and cook for a minute or so until no raw flour remains. Slowly stir in one cup of milk and turn your heat to medium. Add in your seasonings, and stir until it thickens, about four to five minutes. Add your cheese in and stir until melted. This is where you may need to adjust your milk. If the sauce is thick like macaroni and cheese sauce, you should add a little more milk because it will thicken in the oven. If your sauce is fine, pour it over the potatoes, cover with foil, and pop it in the oven for an hour and a half. Take foil off for the last fifteen minutes of cooking so it can brown slightly. Talk about delicious! This one was better than my main dish. Crowd pleaser for sure  :D

Chipotle Turkey Club Panini

My boyfriend was nice enough to get me one of those red, electric, George Foreman grills for Christmas a while back. While I've used it for many things, it clearly exceeds at one in particular. PANINIS. There's something about the crispy bread, the melting cheese, and the endless combinations that just make paninis a little more attractive than a grilled cheese. Not to say I don't adore grilled cheese, but if I have the time, a panini is a grilled cheese on steroids. As usual, I searched for what was on sale, and I got turkey cutlets for a great deal. Not only are these sandwiches delicious, but besides the bacon (and who doesn't love bacon?), they're relatively healthy! Goes great with a side salad, or some oven roasted steak fries :D

Turkey Club Panini

Turkey Club Panini:

Turkey cutlets
1/2 tsp chili powder
1/4 tsp cumin

1 tomato

Deli sliced cheese (I have muenster, but would go well with monterey or pepper jack)

Bacon 
Thinly sliced serrano or jalapeno peppers

Mayonnaise

Sour cream  
1 can chipotle peppers in adobo, or chipotle salsa 
Fresh lime juice (if you have it)

Butter

Any bread that won't break apart under heat, such as french, country white, rye, wheat, sourdough, etc. 

Preheat a medium sized skillet to medium and put 6 slices of bacon in before the pan heats. It's important to start cold so the fat can render off and you don't have flabby bacon. Cause c'mon, who wants flabby bacon? After the bacon is done, take it out and set it on some paper towels. Drain most of the bacon fat off (all but maybe 1 tbsp) and turn your heat up to medium high. Season your 2 turkey cutlets evenly with the chili powder, cumin, 1/2 tsp salt, and cracked black pepper. Sear them in your skillet and cook about 3 to 4 minutes per side. Set them aside with the bacon. Next, we make the "chipotle" part! Mix equal parts mayonnaise and sour cream (say about 2 tbsp each) in a bowl. Add a pinch of salt and pepper, and a squeeze of lime juice. Toast your bun on a dry skillet or toast in the oven.

To assemble, put some of the chipotle mixture on each bun. Pieces or slices of turkey cutlets go on next. Put one or two (it depends how much cheese you like!) slices of cheese next. Add as many or as little of the sliced serranos or jalapenos that you want, and the bacon on top of that. Put on your beautiful sliced tomato. Top if with the top bun and put in a panini press for 3 minutes, or in a lightly buttered skillet, weighed down with a heavy pan with a can, for the same amount of time. YUM!

Oven Roasted Steak Fries

I think we all have those times when we just want an entire plate of french fries. I remember when I was little, my dad would make these all the time, and they were my favorite part of dinner. Except if we were having ribs....but I digress. Potatoes are not the enemy here, it's the frying. Not only is it unhealthy, I find it to be a hassle since I don't have a deep fryer and I hate candy thermometers. I roast them in the oven, and I prefer them that way now. They are so versatile with the types of seasoning you can put on them, and the dips you can create. Don't buy any more frozen fries to fry or bake, these steak fries will put them to shame every time!

Steak Fries

I can't wait until I get my camera and I can take my own pictures! Until then, the pictures still have their original links below. 

Steak Fries:
2 russet potatoes, cut into 12 wedges each
2 tbsp canola or olive oil
1/2 tsp cajun seasoning
1/2 tsp salt
1 tsp dried rosemary
Fresh cracked black pepper

Preheat your oven to 450. Cut each potato in half lengthwise. Cut each half down the middle lengthwise so you have 4 long spears per potato (or 8 total). Take each spear, and cut them into 3 wedges each. This doesn't have to be exact, but you need each piece to be about the same size so they cook evenly. Put them in a large bowl and mix the oil and seasoning evenly over the potatoes. Lay them on their side on a baking sheet, and be sure there is space between them so they brown evenly. Bake for about 20 minutes before flipping each over to their other side. Bake for another 10 minutes. 30 minutes works pretty well for me.If you aren't happy with how brown they are, you can always broil them for a minute or two. You may want to taste and adjust your seasonings, because sometimes potatoes really soak up salt. Your fries are done and go with any condiment you care to put on them!

Biscuits

This was a specific request from my mom. I can't have a visit with her without making biscuits at least once. My biscuits were okay before I moved, but nothing special. I decided if I was going to move to the south, I needed to make good biscuits! It took me a dozen tries or so, but I think I make pretty good biscuits now. There's a lot of variations as well, so don't feel like you always have to make plain ol' biscuits!

Biscuits

Biscuits:

2 cups all purpose flour

1/2 tsp salt

1/4 tsp sugar

1 tbsp baking powder

3/4 stick butter, cubed

3/4 to 1 cup milk

Preheat oven to 450. In a large mixing bowl, add all the flour, salt, sugar, and baking powder, and stir together. Add your cubed butter, and cut it in with a fork. You want to use other utencils than your hands because you need the butter to stay as cold as you can. You need the butter to be the size of about peas. Then you add your milk, starting at 3/4 of a cup. Mix with a wooden or plastic spoon until all the flour is incorporated. If you need more milk, add it a tablespoon at a time until the right consistency is reached. Sprinkle a cutting board with extra flour and flour your hands. Knead the dough four or five times and press down to about 3/4 of an inch to an inch. Use a floured biscuit cutter and put them on a baking sheet. Cook for about 15 to 20 minutes, until lightly browned on top. For extra flavor (which I always do), melt some butter and brush it on the top in the middle of cooking.

Excellent additions include: small amounts if spices (such as chili flake, rosemary, or fresh black pepper). You can also add in shredded cheese when you mix the dry ingredients. A favorite of mine is to add shredded cheddar, and make a melted butter of parsley, a sprinkle of salt, and black pepper. You make them as drop biscuits, and they come out very similar to Red Lobsters biscuits (yummmmm)! Also great with honey butter, jam, and other sweet spreads :)

*Update 10/21/13 - I'm not afraid to admit almost defeat. I made a batch of drop biscuits tonight with thyme, black pepper, red pepper flake (and melted butter on top, of course!), and they weren't looking right. Too wet and I thought they would turn out doughy. I wasn't going to waste them, so I crossed my fingers, hoped like hell, and turned on my broiler after fifteen minutes of regular cooking. After they crisped on one side, I flipped and repeated, and it was delightful! A buttery crunch on the outside, and tender on the inside. Don't give up on your biscuits!!!!

Mexican Lasagna

Leftovers are a specialty of mine, and I just happen to have a bunch of leftover pork and tortillas. I love regular lasagna, but I don't have those ingredients on hand, and I would love to try one of these Mexican lasagnas! It's basically layers of tortillas, some type of meat and sauce combination, and cheese. Other variations have refried beans, or even posole, but I'm going a simpler route. Luckily, to complete this one, I only needed a can of black beans, enchilada sauce, and stewed tomatoes. I think this will be my go to recipe when I'm too lazy to actually roll up enchiladas (you know you have those days, don't lie)  :D

Mexican Lasagna

This picture turned out very similar to mine, except mine had shredded pork, no corn, and lots of cheese on top! You can't have too much cheese! *cough* Jeremy *cough*....

1 1/2 cups leftover shredded beef

1 15 ounce can lightly drained stewed tomatoes 

2 tbsp water 
1 15 ounce can of black beans, rinsed and drained
1/2 tsp cumin
1/2 tsp salt
Finely diced jalapeno with seeds and ribs (1 tsp for mild, up to 1/2 jalapeno for spicy)
Juice of 1/2 small lime 
1 can of enchilada sauce (either color, mild or spicy)
Lots of shredded pepper jack or monterey jack cheese

To bring your meat back to life, put it in a medium sized pot on low heat and add your tomatoes and water. My tomatoes were a little big for my taste, so I simmered it for ten minutes and broke everything into smaller pieces. The water will steam away, but will keep your meat mixture from burning. Then add your black beans, cumin, salt, pepper, jalapeno, and lime. Simmer this for another 15 minutes, and set aside until you're ready for assembly.

I used a glass, round casserole dish for this so I wouldn't have to tear the tortillas to fit (taco size tortillas fit my dish perfectly). Put a tortilla on the bottom, 2 tbsp of enchilada sauce, 1 cup of meat/tomato/bean mixture, a tortilla, 2 tbsp of sauce, a layer of pepper jack, and you repeat this for 3 layers. I chose to omit the last tortilla on top and just top my meat mixture with cheese, but its up to you. I cooked this for 30 minutes in a 350 degree oven, covered in foil so the cheese wouldn't burn. I took off the foil and let it cook until the cheese was brown around the edges and bubbly. Let it sit AT LEAST ten minutes before cutting so it has a chance to congeal slightly. I topped with fresh tomatoes and sour cream, with a squeeze of lime juice. Lazy enchiladas!!! I mean....Mexican lasagna!!!

Slow Cooker Pork Fajitas

I've said it before, I'll say it again, I am not a fancy pants cook. That being said, I love my slow cooker! If you don't, you should really give it some credit once in a while! To be honest, I want a good dinner, but I don't feel up to babysitting something I'm going to braise for hours and hours. In comes the slow cooker. I don't like making ENTIRE meals in the slow cooker, but I'll do the star of the show and put together a few simple sides or components myself. 

That being said, I'm trying new things, and I never liked fajitas because all the onions and bell peppers. I'm older now, and I'm willing to try it (so is my boyfriend because he doesn't know there's going to be peppers all over it, ssshhhh!). I think some shredded pork is just what we need to overcome this hurtle. I do recommend buying a bigger cut of meat for your slow cooker so it doesn't dry out. Also, they're an investment to begin with (which I don't always have), but when I can get them, big cuts are a money saver. I got a 3 lb pork roast for about 4.50, steal!

 

Pork fajitas

This meal is pretty simple, which was exactly what I needed today. If you don't have the time or the drive to make 6 things to put together one dinner, this is your meal ticket

For the pork:

 3 lb pork roast
1/2 tbsp salt
1/2 tbsp cumin
2 tsp thyme
1/4 onion, sliced thick
1/2 jalapeno, sliced 
1 can of mild enchilada sauce, green or red works
generous amount of fresh pepper

For the "fajita" part:
1/2 a green bell pepper, cut into slices
1/2 a red bell pepper, cut into slices
1/2 a yellow or red onion, sliced 
1 tbsp butter
1/2 tsp cumin
1/2 tsp salt
Freshly cracked black pepper 

Set a slow cooker to high. Rub seasoning all over pork, and sear until brown in a pre heated cast iron (or heavy bottomed) skillet over medium high heat. While browning, chop onion and put on the bottom of the slow cooker, along with 1/2 a jalapeno, sliced with seeds and ribs (you can remove the seeds and ribs for less heat). Add 1/2 cup water over the vegetables and place your pork roast on top.This is going to cook on high for 5 hours. Halfway through cooking, add 1/4 cup enchilada sauce for flavor. Once it's done, take the roast out on a plate and shred the meat. Fat and juice will accumulate at the bottom of the cooker, drain of most of it (all but maybe 1/4 cup) through a strainer so you don't lose your vegetables. Put your meat back in with 1/2 cup enchilada sauce. You can skip the draining of the juice and just add the enchilada sauce, but you're meat will be much more wet and may tear your tortillia. Your meat is done!

While the meat is cooking, use the same pan you cooked seared your meat in, and heat it too just below medium. Add your butter and chopped veggies, and season with cumin, salt and pepper. How long you cook it, depends on how crisp you want your veggies. If you still want to have some bite, you'll want to cook for about ten minutes. I, however, don't like my veggies pulling out of my fajita, so I cook my down a little more, about twenty minutes. This way, my bell pepper still has some bite on the inside, but it's up to you! To put these together, you put shredded meat, and the peppers and onions on top!

Excellent condiments include: shredded cheese, avocado slices, sour cream, salsa, pico de gallo, and lime wedges. I personally used leftover pico de gallo, a little sour cream, and lime wedges. Sooooo good!

Rigatoni with roasted Zuchinni and Sausage

I usually never know what I'm making for dinner, and I like to get what's on sale. I happened to see zucchini and sausage on sale. I'm not a big zucchini fan, not because I've tried it so many times, but the couple times I have, it was spongy or slimy. I can't say the same about my mom, so I decided, what's cheaper than pasta? I love any vegetables roasted, so I was going to roast the zucchini with some tomatoes, and make a cream sauce with sausage. The thought of it warmed my stomach...mmmmmm. This one's for you mom

Rigatoni with sausage 

This picture is of a baked rigatoni, so it basically has more cheese on top but the same general notion! Needless to say, I thought it was really good, and it got the boyfriend seal of approval!

For the vegetables:
2 roma tomatoes, cut into 3/4 inch dice
1 small zucchini, cut into half moons
1 tbsp olive oil
1/2 tsp salt
fresh black pepper

For the sauce and pasta:
8 ounces rigatoni (cooked to package directions)
1/2 lb spicy italian sausage (its not that spicy)
1 clove of garlic, finely chopped
1 tbsp flour
1 pint of cream
Salt and pepper

Preheat your oven to 425. Spread all your vegetables on a baking tray and drizzle with olive oil. Sprinkle the salt and pepper, and move them around with your hands or tongs to make sure they're evenly coated. Roast them for about 25 minutes.
 
For sauce, brown half pound spicy italian sausage for 8 to 10 minutes. Drain sausage and set aside, leaving fat in the pan. Put in one clove of chopped garlic, cook for 1 to 2 minutes. Add 1 tbsp flour and cook together until no longer white. Add one pint of cream, while stirring or whisking to avoid lumps, and cook down until thickened over medium heat, about 4 or 5 minutes. Add salt and pepper to taste, I think I started with 1/2 tsp salt, but different brands of sausage have different amounts of salt already in them, so salt wisely. Fold in roasted veggies (including juice) and sausage. Take your precooked rigatoni and stir together in the pan and top with a sprinkle of parmesan cheese and fresh parsley if you like. This dish has as much vegetables as sausage, the cream is the only bad part, talk about delicious! Also, most any seasonal vegetables or ground meat can be substituted, so its very versatile. Have fun!

Cali Burritos

A rare delicacy that few outside of the San Diego area know about. I travel back to my homeland (in my mind anyways), to bring you all this treasure that I fell in love with back in my teenage years. What makes this so special you ask? Well, a lack of a lot of typical burrito ingredients, and the addition of one oh so good one. There's no rice, no beans, no shredded lettuce or cheese. What kind of burrito is this? One filled with steak, guacamole, pico de gallo, and FRENCH FRIES, that's right people, FRENCH FRIES.

This is not for vegetarians, calorie counters, or the feint of appetite. As I've mentioned before, I always use a shortcut. I am scratch making the pico, guacamole, and steak, but I am using frozen french fries that I'm going to season and bake. I have the pico de gallo and guacamole recipe linked below, but if you so choose, use store bought by all means. The steak is the part you want to do yourself here...mmmmmmmm....steak

California burrito photo from yelp 

Some recipes call for shredded cheese amongst other things, but I feel this really takes away from the guacamole and the steak. I may, rarely, use sour cream, but this burrito is damn near perfect without it. If you're not drooling yet, let's put together some steak:

Steak Marinade:
3/4lb boneless chuck steak
2 tbsp canola or any oil blend
Approximately 2 tbsp lime juice (half of a large, or one small lime)
1/2 rounded tsp of cumin
1/4 tsp red pepper flake or cayenne
1 tsp salt
1 tsp chili powder
Freshly cracked black pepper
One large clove of garlic, chopped

This is a very simple marinade for tougher meat. I am cooking for two, so 3/4 of a pound was enough for us, but feel free to double for a bigger party. Poke holes in the steak with a fork or knife so the marinade can penetrate and tenderize the meat. Any acid (like the lime in this recipe), breaks down the tougher cuts of meat. You're just going to put all the ingredients on the steak in a shallow dish and move everything around with tongs so it's evenly distributed on the steak. Let sit roughly two or three hours, even if you're running late, thirty minutes will still give you great flavor. 

To cook:
I prefer to use a cast iron skillet when searing a steak, the cut I chose is also pretty thin, probably about 1/2 inch or slightly under. I let my cast iron skillet heat for about 15 minutes on medium high heat with a very small amount of oil. You want to make sure all the excessive marinade gets drained or wiped off your steak, including the garlic and herbs, those will burn and get bitter and will deter your sear. That is one of the most important words you will learn, SEAR. It seals in the moisture and gives it a restaurant looking finish. 

The steak pictured is thicker than mine, so for a thinner one, I cooked it roughly two and a half minutes on each side. You can go for three if you don't want it pink at all, but it will be tougher. Tent it with foil and let it rest at least five minutes, but up to ten. When you slice it, look which way the grain is running, and slice very thin slices against it. Now all this work, and we get to make the burrito!

Get a burrito size warm tortilla, and how much of each element you put in depends on how much you like it! Put a layer of guacamole, steak, pico de gallo, and french fries (baked according to the package directions), and do a good burrito wrap! If you like hot sauce, this is the perfect burrito. You'll always wonder why someone never put french fries in a burrito before  :D

Here are the links for my pico de gallo and my guacamole