Carne Asada Tacos

When you have an entire freezer of beef you quickly find lots of ways to use it.  Don't get me wrong I love a wonderful piece of beef but I like to mix things up a bit.  I have to admit I have never made carne asada at home....but there is nothing better than ordering it in a restaurant.  I think for me it is the smell of the grilled beef with all of those wonderful spices.

 

I decided that carne asada was definitely a at home meal that I wanted to try.  So when I found this great marinade over at www.cookingclassy.com it was going to be on the dinner menu for sure.  The best part was other than fresh citrus I had everything that I needed already in my kitchen.

 

The marinade comes together super quick and the smell was amazing.  I gave mine about 5 hours in the fridge before my husband tossed it on the grill.

 

Carne Asada Tacos

 

 

1 1/2 - 2 lbs flank or skirt steak

1/3 cup olive oil

1/4 cup fresh lime juice (juice of about 2 - 3 limes)

1/4 cup fresh orange juice (from about 1 navel orange)

3 Tbsp apple cider vinegar

1 tsp honey

1/2 cup chopped red onion

1/4 cup chopped cilantro

3 cloves garlic, minced

1 jalapeno, minced

1 tsp chili powder

1 tsp ground cumin

1 tsp ground paprika

Salt and freshly ground black pepper

 

 

For Serving Tacos

 

Corn tortillas

Shredded Monterey Jack

Pico de Gallo

Sliced avocados

Chopped cabbage or lettuce, optional

Lime wedges, for juicing

Hot sauce, optional

 

In a mixing bowl, stir together olive oil, lime juice, orange juice, apple cider vinegar, honey, red onion, cilantro, garlic, jalapeno, chili powder, cumin, paprika and season mixture with salt and pepper to taste. Place flank steak in a baking dish and pour marinade over steak. Cover with plastic wrap and allow to marinate in refrigerator 2 - 5 hours, rotating once halfway through marinating.

 

Brush a grill lightly with oil and heat grill to medium-high heat. Remove steak from refrigerator. Lift steak and allow excess marinade and bits to run off, season with salt and pepper to taste and transfer to grill. Cook about 5 minutes per side, or until desired doneness (could be more or less depending on how thick your steak is and if you like it medium rare or more well done).

 

Transfer to a plate or clean baking dish, cover with foil and allow to rest 5 minutes. Cut into thin strips and serve over warm tortilla shells along with desired toppings. Serve immediately.

 

Happy Thursday!  Enjoy your favorite meal at home tonight!

 

 

Chicken and Dumplings

First off I feel like I need to apologize for my lack of posts this month.  For the last 3 weeks we have had at least one family member sick.  One had pneumonia....another with bronchitis....I celebrated a birthday.....I had my weekend away with my sister.  Yikes!  So after lots of antibiotics both boys are back to school and I am back to my laptop! 

I always remember my mom making a big pot of chicken and dumplings in the winter.  The smell was amazing and I always thought this time the dumplings will be better....but nope...still the same...and I couldn't eat them.  See....I am one of those "texture" people.  The dumpling..... no matter how delish always seemed slimy to me and I couldn't stand the feel in my mouth. 

After 23 years of marriage this has caused a bit of a problem for me since chicken and dumplings is a favorite of the hubby.  Over the years he has been treated occasionally when my mom has made a big pot to share with him.  So I guess maybe it was the guilt of not making it for him....but I went on the search for a version that would make him happy as well as a version that wouldn't send my taste buds screaming. 

I found something over at www.heythattastesgood.com that I thought I could work with and I am so glad that I did.  This was amazing!  It had the flavor of all day cooking... when really start to finish it was less than an hour.  And the best part....the dumplings.....were not slimy!  They bake in the broth mixture so the bottoms are dumpling like but the tops are crispy and browned.....really best of both worlds.

I did go the easy way though......I didn't make biscuit dough from scratch....I used Bisqick.  My family doesn't mind them that way and it was quick and easy.  But feel free to use any biscuit recipe you prefer.  I suppose a tube of refrigerated biscuits would work as well.

Chicken and Dumplings

 

3 lb chicken (I used thighs, boneless and skinless)

salt and pepper

4 T butter

1 large or 1 1/2 medium diced onions

1/2 c  flour

3 c chicken stock

2 c mushrooms, quartered

2 carrots, peeled and chopped

1 t dried thyme

1 t salt

1/2 t pepper

1 batch biscuit dough (your fave-I used Bisquick)

 

 

1.  Cut the chicken into pieces of whatever size you'd like in your dinner. I cut mine into 1" pieces, but you can use bigger or smaller pieces. Sprinkle with salt and pepper.

 

 2.  Melt the butter in a large pan. Add the chicken, then cook for 3-5 minutes without stirring, then toss and cook until browned on all sides. Remove the meat from the pan.

 

3.  Add the onions. Cook until slightly softened, then sprinkle with the flour and cook for a minute,

 

4.  Whisk in the stock. Bring to a boil, then add meat back to the pan with the vegetables, thyme, salt and pepper. 

 

 5.  Bring to a simmer and cook, covered, while you mix up the biscuit dough.

 

6.  Preheat the oven to 400.

 

7.  Pour the chicken and gravy into an oven safe casserole dish, then plop the dough on top in meatball sized balls.

 

8.  Bake 20-25 minutes until golden brown, and serve hot.

 

 

Happy Tuesday!  Enjoy!

 



Soft Sugar Cookies

Happy Halloween!  Wow!  What a busy day so far and we still haven't even headed out Trick or Treating yet.  After the boys had left for school and the final cookie was frosted and topped with sprinkles I was on my way....delivering plates and bags full of spooky treats.

I will be the first to tell you....I do not like making sugar cookies...making the dough and then waiting for it to chill....rolling out the dough...cutting out the shapes...baking and then waiting for them to cool before you can frost.  Ugh!  Too much time!  Oh...have I mentioned that I am a very impatient person....I am all about the instant gratification. 

Also I have never really had a homemade sugar cookie that made me go Wow!  (if any of you happen to have a recipe to share I would love to try it.)  But now we all know those store bought sugar cookies...you know the ones....they come in the plastic container that holds 8-10...they have the thick frosting and sprinkles.  Yep...the cookies that no one in my house can resist.  Believe me I am not an advocate for buying bakery cookies....but when it comes to these little babies....we break all the rules. 

I have seen several copy cat recipes for this type of cookie on Pinterest and I decided that I had to give it a try.  I don't know how different this is from any of the others....but I can tell you this one is delish.  The cookie itself is very similar in texture to the bakery type....but the best part if that the frosting is not as sweet and for me that is huge.  I would definitely make these again.....perfect for a classroom party.  So a big thanks to the folks over at www.cookingandbeer.com for sharing.

In all honesty the dough was super easy to work with....not too much sticking took place...at least nothing that a bit of flour dusted on the board couldn't handle.

Soft Sugar Cookies

 

3 1/2 cups all-purpose flour, plus extra for dusting

3/4 teaspoon baking soda

1/2 teaspoon baking powder

 3/4 teaspoon kosher salt

 1 1/2 cups granulated sugar

 1/2 cup unsalted butter, softened to room temperature

 2 eggs

 1 teaspoon vanilla extract

 1/2 cup sour cream

 1/4 cup cream cheese, softened to room temperature

 seasonal sprinkles (optional)

 FOR THE BUTTERCREAM FROSTING

 1/2 cup unsalted butter, softened to room temperature

 1 teaspoon vanilla extract

2 1/2 cups confectioner’s sugar

4 tablespoons half and half (or something similar)

 

1.  In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

 

2.  In the bowl of your stand mixer, with paddle attachment fixed, cream together the sugar and butter. One at a time, crack each egg separately into the bowl. Mix to combine. Once incorporated, add the vanilla extract, seeds from vanilla bean, sour cream and cream cheese. Beat again to combine until all of the ingredients come together. In 1/2 cup increments add the dry ingredients into the wet until you have added it all. Mix until everything comes together and a soft dough forms. It should be sticky, but slightly firm. If it’s too “runny” add a tablespoon more of flour at a time until you get this consistency. Dump the dough onto a sheet of plastic wrap and cover. Refrigerate for at least 4 hours or overnight.

 

 3.  Once your dough has chilled, preheat your oven to 425 degrees F and line 2 large baking sheets with parchment. Set aside.

 

 4.  Generously flour a work surface, unwrap your dough and place onto the floured surface. Dust the top of the dough with more flour. Taking a rolling pin, roll the dough out to about 1/4 of an inch thick. Cut shapes out of your dough with a cookie cutter (I used a circular cookie and Halloween shaped cookie cutters). Once you have cut as many shapes as possible, place the shapes onto your prepared baking sheets (I had a dozen and a half total, but this will vary depending on the cookie cutter you decide to use). Bake at 425 degrees F for 8-9 minutes until they begin to brown slightly around the edges and feel slightly firm to the touch. Remove from oven and immediately transfer to a wire rack to cool COMPLETELY.

 

5.  While your cookies are cooling, prepare you buttercream frosting. In the bowl of your stand mixer, with paddle attachment fixed, cream the butter until soft and fluffy, about 1 minute. Add the vanilla extract and mix again to combine. In 1/2 cup increments, while the mixer is on it’s lowest speed, add the confectioner’s sugar until it is all incorporated. Increase the speed to medium and beat for about 30 seconds until fluffy. Add in the half and half (or whatever you decided to use) and beat again for about 2 minute until light and fluffy once again.

 

 6.  Once cool, frost the cookies with the buttercream frosting. Sprinkle with sprinkles (if desired). Once the buttercream has set, transfer to an airtight container where the cookies will keep for about a week.

 

So if you are having a craving for those frosted cookies in the bakery you will definitely want to whip these up.....the are yummy and you won't regret it.  The only bad thing that I can even think of is....this recipe will make 4 dozen (depending on the size of your cookie cutter) and any lack in will power could spell trouble.

 

 

Enjoy!  Happy Thursday!



Soft Baked Pretzels

I know that I have admitted in the past that I have a love/hate relationship with making yeast breads.  I always want to make all these wonderful breads that I see others make but panic when it comes to actually following through.  I can't begin to tell you how many bread recipes that I have pinned on Pinterest.  Way to many!  But I have slowly been breaking through that barrier of fear.  I like to give all the credit to my Kitchen Aid Mixer that I got for Mother's Day this year.  As long as I can toss all the ingredients into that baby and let it do all the work I have been golden!

For some reason I decided that today was going to be the day I gave pretzels a try.  So....on to my Pinterest board I went and picked what seemed to be the easiest.  Only a few ingredients and 30 minutes to rise....yep...I can do this. So a big thanks to the folks over at www.fifteenspatulas.com for sharing these....they are super yummy and Oh My did they make the house smell so good.

I will admit that I may need to practice my pretzel rolling skills....but they puffed up so much in the oven they look so much like rolls....I bet they would make a super delish bun for a juicy burger.

Soft Baked Pretzels

 

For the Dough:

2 1/2  cups flour

1/2 tsp sea salt

1 tsp sugar

2 1/4  tsp instant quick rise yeast

1 cup warm water (110 degrees F)

 

For the Topping:

1/2 cup warm water

1 tbsp baking soda

vegetable oil for greasing the sheet pan

coarse sea salt, for sprinkling

3 tbsp unsalted butter, melted

 

1. Combine all the dough ingredients in the bowl of a stand mixer, and mix with the paddle attachment until somewhat combined (or just mix by hand with a wooden spoon). Change to the dough hook and knead on medium low for 5 minutes. The dough should feel soft and smooth, not sticky to the touch.
2. Lightly dust the dough with flour, then place in a ziploc bag and let the dough rise for 30 minutes.
3. Preheat the oven to 450 degrees F, and lightly grease a baking sheet with vegetable oil. You could also do parchment paper if you can find one that's rated high enough (most parchment papers I've seen only go up to 420 degrees F).
4. Remove the dough from the bag and place onto a lightly oiled countertop. Divide the dough into 8 pieces (just cut it with a knife).
5. Whisk to combine the warm water and baking soda and cook in the microwave for 1 minute. FYI it's not going to dissolve completely, and that's okay.
6. Roll each of the eight pieces into a long rope, and shape each one into a pretzel.
7. Dip each pretzel into the soda wash and place onto the greased baking sheet. Sprinkle with coarse sea salt, then let them rest for 10 minutes.
8. Bake for 9 to 10 minutes until the pretzels are golden brown. Brush the pretzels with the melted butter while they are hot out of the oven, so the bread can soak up all the buttery goodness.

 

 

 

Happy Wednesday!  Enjoy!



Monster Munch

The other day I mentioned that I had a few items still on my October "to do" list....I spent sometime this morning working on that list.  Yes...for those of you wondering I was able to get Jacob a costume.  Good thing he is pretty easy when it comes to what he will wear.  Last year was the first time I let him get something "scary"....sure he was a mini vampire when he was 4 and a zombie when he was 6.....but he was still cute.  Last year however he had the whole scary thing going on....mask, the shirt that was looking like a cracked open chest...you know all the goodness of Halloween that makes this Momma go....UGH!  But....I have boys and this is what boys do. 

So down the costume aisle of Walmart I went....believe me I so wanted to get the cowboy costume or the adorable Woody....but no...I grabbed the creepy zombie thing that he had picked out.  As I was putting it in the cart....I just told myself....It is only one night....let it go.

Besides the costumes I found myself faced with a bazillion bags of Halloween candy.  As I was trying to decide what types to gather I had a second thought.....I should just make a sweet treat that I know the boys will love.  I grabbed a bag of candy corn and a few other goodies that I know will make them smile.

When you make this feel free to add anything and everything that love.  In mine we have candy corn, Fall colored M&M's, Reese's Pieces, pretzels, peanuts and Oreo cookies.  It would be equally delish with corn Chex....which I may have added if I would have thought about it at the store.

Monster Munch

 

12-14 Oreos, broken

1 cup candy corn

1 1/2 cup pretzels, broken

1/2 cup M&M's

1/4 cup Reese's Pieces

1/2 cup peanuts

16 oz of melted white candy

 

1.  Place all the ingredients into a large bowl.  With your hands mix well.

 

2.  Melt white candy according to package. 

3.  When melted and smooth, pour over ingredients in bowl.  Mix gently, making sure all is coated evenly.

4.  Pour mixture out on to a cookie sheet that is covered with wax paper.

5. Spread mixture out evenly.  Sprinkle a few more M&M's and Reese's Pieces on top and then sprinkle with Halloween sprinkles.

6.  Allow to cool and then break into pieces.

 

Happy Tuesday!  Feed your little Monsters.



Sriracha Shrimp Stiry Fry

Wow! Where has the month gone?  It just seems like October started and now in less than 2 weeks we will be headed into November.  Yikes!  I had better get crackin on my October To Do List....because I know that I have a few  things left on there.....mainly getting Mr. Jacob a Halloween costume.   Guess what I will be doing this week.  Really I don't mind it is one of those things that I know soon he will outgrow and then I will miss it.  So...I just enjoy these moments because I know the older he gets the fewer we will have. 

So....let's  move on before I get all weepy over the fact that my boys are getting older.

Ever have one of those days when you are craving "Spicy"?  Sadly, I probably have more cravings for spicy things than I do for sweets. 

One of my husbands favorite meals is a big bowl of stir fry veggies with rice.....or even noodles.  With or without a protein....he really doesn't mind.  And actually we all love this as well...but he would literally eat it every other day.  It had been a week or so since I had used the wok so I thought lets have spicy stir fry!  It's a win-win for everyone.....and my craving will be satisfied.

I found this recipe for the shrimp marinade over at www.godofscrumprecipes.tumblr.com and of course I pinned it because I knew someday it would be used....and I was right.  In fact it will definitely be a go to when I need spicy shrimp....yes...it is that good.

Sriracha Shrimp

 

1 pound medium-size shrimps (heads removed and peeled)

1 Tablespoon Sriracha

1 Tablespoon Oyster Sauce

Salt and Pepper

2 Tablespoons butter

5 cloves garlic, minced

 

1. Marinate shrimps in sriracha, oyster sauce, salt and pepper for 5-10 minutes.

2. Place wok or skillet over medium-high heat, melt butter then saute garlic until softened and fragrant (1 minute).

3. Add the shrimp into the sauteed aromatics and toss or “stir-fry”. Cook for no longer than 2 minutes or until shrimps curl-up (shrimp can overcook in a matter of seconds).


Here is the best part.....you can just eat them as is!  Or....you could serve them over steamed rice.  Or of course you could serve them over a bed of veggies and Asian noodles as I did.  The sprinkle of sesame seeds is always an added touch that makes anything yummy....if you love them like my family does.

Happy Monday!  Grab your Wok and go Spicy!

 

 

Reuben Rolls

Well here I go again trying to change up a classic.  I love trying to make something "always done" into a "wow...what a great idea" and these Reuben Rolls are a perfect example of that.

For those of us who love a great Reuben sandwich....you know that they can be messy.  Not to mention the fact that they are not "Happy Hour" friendly.  It is much easier to have an appetizer size bite when you are talking with friends.  And those who know me well....know that I love talking....some may say that I talk to much.  Hmmm....I wonder where Jakey gets it from.

So these wonderful little delights are my take on a Reuben .....just all rolled up in a wrapper instead of piled between 2 pieces of bread.  For me the only thing missing is the wonderful rye bread flavor.....but the rest of the flavors are all there...so after one bite I kinda forgot about the rye bread.

 

I fried mine but you could easily bake them.  I didn't just because I have never had much success doing it that way and I didn't have the time or ingredients to make more if they came out of the oven less than appealing.

 

 

Add diced corn beef or pastrami, shredded swiss cheese, sauerkraut, 1000 island dressing, finely diced onion, salt and pepper to a large bowl. 

 

 

Place egg roll wrapper on work surface and place a generous amount of filling on to the wrapper.

 

 

Roll wrapper as directed on the package.  It may seem difficult but it really isn't once you get the hang of it.  Be sure to have a small amount of water near by so that you can use your finger to seal the closed edge with a dab of water.

 

When all of the rolls are made fry them in batches.  When you remove them from the oil place onto a layer of paper towels to remove any unwanted oil.  It helps them stay crisp if you are not serving right away and need to keep them warm.

 

Like so many recipes that I do I just kind of eye balled the amounts....nothing exact.  I'm sorry but....really we are just looking for filling....nothing too complicated.

 

 

Reuben Rolls

Corned Beef or Pastrami, diced

shredded swiss cheese

1 1/2 cups sauerkraut, drained

1/3 cup 1000 island dressing, more if needed

3 tbsp. finely diced onion

salt and pepper to taste

1 package egg roll wrappers

 

1.  Heat oil in a pan.

 

2.  While oil is heating combine all the ingredients except the wrappers into a bowl.  Mix well...be sure that everything is well coated with the dressing.

 

3.  Place filling into the wrappers and roll according to package directions. 

 

4.  When all of the wrappers are filled begin frying.  Work in batches....do not overcrowd the pan.

 

5.  Remove from oil and allow to drain excess oil.

 

6.  Best served warm.  Serve with a mixture of 1000 island dressing, sour cream and horseradish.

 

 

Happy Saturday!  Gather Friends Together and Enjoy!