Thursday, November 17, 2022

Beef Enchiladas

1 tsp each onion & garlic powder 
1 Tbsp cumin powder
1 Tbsp paprika 
1 Tbsp dried oregano 
1/2 – 1 tsp cayenne pepper (optional, spiciness) 

2 Tbsp olive oil
3 Tbsp flour, plain/all purpose
2 cups chicken stock /broth, low sodium
1 can (8 oz) tomato sauce (eg Hunts) 
1/4 tsp salt
1/4 tsp pepper 

1 Tbsp olive oil
2 garlic cloves , minced
1 onion , finely chopped (1 cup)
1 lb  ground beef (mince)
1 can (14oz) refried beans
1 can (14oz) black beans, drained 

8 tortillas
1 1/2 cups grated melting cheese, or more (I like Monterey Jack, tasty or cheddar cheese) 
Cilantro, roughly chopped (optional garnish) 

Mix together Spice Mix ingredients. Set aside. 

Heat oil in a large saucepan over medium heat. Add flour and mix to combine into a paste. Cook for 1 minute, stirring constantly. 

Add 1/2 cup chicken broth, whisk straight away then it will turn into a thick smooth paste quite quickly. 

Add remaining chicken broth, tomato sauce, salt, pepper and 2 Tablespoons of SPICE MIX. Whisk. 

Increase heat slightly to medium high. Cook for 3 to 5 minutes, whisking regularly, until the sauce thickens to the consistency of thick syrup. Remove from stove. 

Preheat oven to 350F. 

Heat oil in a skillet over high heat. Add garlic and onion, cook for 2 minutes. 

Add beef and cook for 2 minutes, breaking it up as you go. Add remaining Spice Mix. Cook for a further 2 minutes or until completely brown. 

Add refried beans, black beans, about 1/4 cup of Enchilada Sauce + salt & pepper. Mix and cook for 2 minutes then remove from stove. 

Smear a bit of sauce on the bottom of a 9x13 baking dish (stops sliding). 

Place filling on the lower third of a tortilla. Roll up then place in the baking dish, seam side down. Repeat with remaining Filling & Tortillas. 

Pour Sauce over the Enchiladas, top with cheese, bake for 10 minutes covered then 10 minutes uncovered. Serve hot!

French Green Beans & Shallots

4 cups water 
1 pound very small, firm green beans, cleaned 
3 tablespoons butter 
3 tablespoons peeled and chopped shallots 
¼ teaspoon salt, or to taste 
¼ teaspoon freshly ground black pepper, or to taste 
1 teaspoon lemon juice 

Bring the water to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and rinse under cold water. 

At serving time, heat the butter in a skillet, add the shallots and sauté for about 1 minute, until the shallots start to brown. 

Add the beans, salt and pepper, and sauté briefly. Sprinkle with lemon juice and serve.

Monday, November 7, 2022

Perfect Pot Roast

1 whole (4 to 5 pounds) chuck roast 
2 tbsp. olive oil 
2 whole onions 
6 whole carrots (up to 8 carrots) 
Salt, to taste 
Pepper, to taste 
1 c. red wine (optional, you can use beef broth instead) 
2 c. to 3 cups beef stock 
3 sprigs fresh thyme, or more to taste 
3 sprigs fresh rosemary, or more to taste 

First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast. 

Preheat the oven to 275˚. Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split). 

Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate. 

Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so. 

If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate. 

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up. 

When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme. 

Put the lid on, then roast in the oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.


Recipe Found HERE

1 large onion diced (or substitute onion powder)
2 cloves garlic 
1 lb ground beef 
6 oz tomato paste 
1 tsp salt 
1 ½ tsp paprika 
1 tsp dried basil 
1 tsp dried oregano 
½ tsp black pepper 
1 15-oz can tomato sauce 
1 28-oz can diced tomatoes 
2 cups beef stock 
2 cups tomato juice 
1 lb macaroni (dry, uncooked)
6 oz shredded cheddar cheese or parmesan cheese

Preheat the oven to 375°F. In a large oven-safe 12-inch skillet, heat 1 tbsp of neutral oil over medium heat. Add the diced onion, garlic, and ground beef. Break the beef into small bite-size pieces and cook until the beef is browned and the onion has softened, 8-10 minutes. 

Once the beef is cooked, add the tomato paste. Stir and cook the tomato paste until it is worked into the beef and is darker in color, 6-8 minutes.

Add the salt, black pepper, dried basil, dried oregano, and paprika. Stir the spices and herbs in and add the tomato juice, tomato sauce, beef stock, and diced tomatoes with their liquid. Pour in the dried macaroni and stir to combine. 

Bring to a boil, cover, and reduce to a simmer. Simmer until the pasta is cooked, 20-30 minutes. Simmering instead of boiling in water will take the pasta longer to cook than the box instructions indicate. While cooking, stir every few minutes to encourage the pasta to cook evenly. 

Once the pasta is cooked, remove it from the heat. 

I like to leave it done at this point on the stovetop and offer cheddar or parmesan cheese for topping it. 

Sprinkle the top with the shredded cheese. and place in the oven. Bake the dish until the cheese is melted and bubbling, 10-12 minutes. Once baked, remove from the oven and serve. 6 oz shredded cheddar cheese

Saturday, August 20, 2022

Charlotte's No-Bake Cookies

 2 cups sugar
3 Tablespoons cocoa 
4 Tablespoons butter
1/2 cup milk
1 cup peanut butter
1 teaspoon vanilla
2 cups oatmeal 

Pour sugar, cocoa, butter, and milk in a large microwave safe bowl. Heat for 2 minutes 45 seconds. Remove and stir. Heat in microwave an additional 2 minutes and 30 seconds. Add in peanut butter, vanilla, and oats. Stir until well combined. Drop by spoonfuls onto wax paper. Let cool. 

Tuesday, April 5, 2022

Loni's Blueberry Buckle

Loni P. 

Crumb Topping

1/2 cup (100g) granulated sugar
1/3 cup (67g) packed light brown sugar 
1 teaspoon ground cinnamon 
1/8 teaspoon freshly grated nutmeg 
1 1/3 cups (167g) unbleached all-purpose flour
8 Tablespoons (1 stick/113g) cold unsalted butter, cut into 1/2 inch (1.5cm) cubes

For the Buckle
1 1/4 cups (156g) unbleached all-purpose flour
1 teaspoon (4g) baking powder, preferably aluminum free
1/4 teaspoon (1g) baking soda
1/2 teaspoon fine sea salt 
1/4 teaspoon ground cardamom
6 Tablespoons (85g) unsalted butter, at room temperature
3/4 cup (150g) granulated sugar
2 large (100g) eggs, at room temperature
1 teaspoon pure vanilla extract 
1/2 teaspoon grated lemon zest 
2/3 (160g) cup sour cream 
2 cups (340g) fresh or frozen blueberries (thaw before folding into batter 
confectioner's sugar for dusting

Position a rack in the lower third of the oven and preheat the oven to 350 F (175 C). Butter the sides of a 9 inch round cake pan and line the bottom with parchment. 

To make the crumb topping: In a medium bowl, combine both sugars, the cinnamon, nutmeg, and flour and stir until well blended. Cut in the butter with a pastry blender until the crumbs are the size of peas. Transfer the topping to a covered container and set in the freezer to chill while you mix the cake batter. 

To make the buckle: Sift together the flour, baking powder, baking soda, salt, and cardamom into a medium bowl. Set aside. 

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter and granulated sugar together on high speed for 5 to 7 minutes, until light and fluffy. Reduce the speed to low and add the eggs one (50g) at a time, mixing well after each addition; scrape down the sides and bottom of the bowl with a rubber spatula as necessary. Mix in the vanilla, lemon zest, and sour cream.

With the mixer still on low speed, add the dry ingredients, mixing until just incorporated. Remove the bowl from the mixer stand (if using) and gently fold in the blueberries. 

Scrape the batter into the prepared pan and spread evenly with a spatula. sprinkle the crumb topping evenly over the top. Bake for 40 to 50 minutes until the top is golden brown and firm to the touch. 

Serve warm or at room temperature, right out of the baking dish. Sprinkle the top of the buckle lightly with confectioner's sugar just before serving. 

The buckle can be stored tightly covered, in the refrigerator for up to 3 days. 

Sunday, April 3, 2022

Sunny's Maple Bacon

Sunny A. 

Brown sugar
Bourbon maple syrup

Mix into a paste, coat bacon. Bake at 375 degrees on foiled lined rimmed baking sheet, until done, 25 min or so.