Boy 1 has been having Korean food withdrawal so this past week I went to O'mart and bought some of our favorite Korean dishes. They marinate the meats so all you have to do is come home and cook it. I do know how to make these items, but I love that O'mart takes all the prep time away for me PLUS they make Korean food WAY better than I do! The Bulgogi is awesome and their Galbi is pretty darn good too! We also had kimchi, cucumber kimchi, bean sprout kimchi, odeng, kim & rice. (BTW, my mouth is watering) Oh, and I can't forget the Aloe drink - I LOVE the Aloe drink, the kids not so much ~ that's ok though, more for me!! I was going to get grape soda (not your normal USA grape soda - go head, click the link and check it out) for the kids but O'mart was out of it. The only things missing were grape soda, kimchi jigae, and Hubby (not in that particular). The kids and I enjoyed our night sitting around the table and reminiscing about our time in Korea and how we all missed it and how we would all go back in a heartbeat...
Cooking Light has been one of my favorite cooking magazines for years now. I stopped getting the subscription for a long time because it was just too much, I couldn't stay up, plus I wanted to save them all. Now I have a black binder and when I see a recipe I like I tear it out and file it. I think I am going to have to get a new black binder soon. I found this recipe in the November 2007 issue and started making way back then and haven't stopped. I modified it just a tad (when do I not?) to suite our needs - this one is a keeper! Every time I make this for guest they ask for the recipe, so don’t let the number of ingredients scare you off!
12 ounces Chorizo
1 1/2 pounds beef stew meat
1 medium yellow onion
4 minced garlic cloves
1 (7 oz) can chipotle chiles in adobo sauce
3 TBL tomato paste
2 tsp sugar
1 tsp salt
2 tsp unsweetened cocoa
1 tsp ground coriander
1 tsp dried oregano
1 tsp ground cumin
1 cup dry red wine (remember to use a wine you like to drink!!)
¼ cup fresh lime juice
28 ounces beef broth
1 (28 oz can) whole tomatoes, undrained and chopped
2 TBL corn mesa
2 (15 oz) cans pinto beans rinsed and drained
1 (15 oz) can black beans, rinsed and drained
Heat Dutch oven over medium high heat. Add chorizo to pan, sauté 3 minutes or until browned. Remove Chorizo (leaving chorizo drippings in the pan) add beef to pan, sauté for 5 minutes or till brown. Remove from pan (leaving drippings), add onions and garlic to pan, sauté for 3 minutes.
Remove 4 chipotle chiles from can & chop. (Reserve the remaining chiles for another use.) Add chorizo, beef, chopped chilies, tomato paste and next 6 ingredients through ground cumin to the pan. Cook for 1 minute, stirring constantly.
Stir in red wine, lime juice, beef broth, and tomatoes, bring to a boil. Reduce heat and simmer for 1 hour, stirring occasionally.
Remove 2 cups of broth from chili, add corn mesa & mix with a whisk until no lumps appear, add to chile mixture. Add pinto and black beans. Bring to a boil, cover, reduce heat and simmer for 30 minutes.
Serve with sour cream and chives.
This recipe is better on day 2 and it freezes very well!
Sorry about the messy dish in the picture...but you are lucky to even see a picture of the chili. You see those super cute white dishes I put the chili in? Well, they are on the top shelf in my kitchen. I have to use a stool to reach them. No biggie. I use the same stool every day. Boy 1 can't stand the stool and has been begging me for years to get rid of the stool because he always falls off of it. I told him to just stop using it. HUMPH. I wish I had listened to that boy. I pulled down the dishes, took to two out I needed and went to put the 3 plates, and 2 bowls (stacked together) back in the cabinet. Well when I did, I leaned too far forward and the stinkin' stool slipped out from under me, I tried to get the dishes back in the cabinet before I feel, but it was no use, I tucked my head and tried to brace myself for the dishes about to fall on my head...and they did. And it hurt and I thought I was going to pass out because my head and my arm were hurting so bad. Boy 2 saw the whole thing..(you know, my stressor) he freaked out and I tried really hard to hold it together even though I THOUGHT I may have broken my arm and cut my head open. Well to my surprise and thankfulness, my head was NOT gushing blood like I thought it was and my arm is NOT broken. Thank you Jesus! I just had a really bad head and arm ache for the rest of the night.....
AND there is more goodness that came out of this…. After the dishes broke on my head, they fell in the sink and broke 3 more glasses. I was able to add 9 more items to my decluttering count. 3 plates, 2 bowls, 3 glasses and 1 stool! ;o)
Tyler Florence. I just love the way that boy cooks. I've been making his Mexican Street Tacos for years now & they never disappoint.
2 pounds flank steak
Mojo (recipe to follow)
Kosher salt & freshly ground pepper
8 corn tortillas
Shredded romaine lettuce
Crumbled queso fresco
1 recipe of my salsa
2 limes, cut into wedges
4 garlic cloves, minced
2 jalapenos, mince
1 large handful of fresh cilantro, finely chopped
Kosher salt & freshly ground black pepper
Juice of 2 limes
Juice of 2 oranges
2 TBL white vinegar
1/2 cup olive oil
With a mortar and pestle, mash together the garlic, jalapenos, cilantro, salt and pepper to make a paste. Put it in a glass jar. Add lime and orange juices, the vinegar and the oil. Shake it up to combine.
Marinate steak in Mojo for 1-8 hours (the longer, the better)
Preheat grill, medium-high heat. Take steak out of mojo sauce; season both sides with salt and pepper. Grill for 7-10 minutes on each side turning once until med-rare (cook longer if you must). Remove to cutting board; let rest 5 minutes to allow juices to settle. Slice think on an angle across the grain.
In a dry skillet warm the tortillas for 30 seconds on each side until toasty and pliable.
Fill each tortilla down the center with about 1/8 of the beef, sprinkle with lettuce, onion, & cheese, top with a spoonful of salsa & garnish with a lime.
Serve with Mexican style beans and guacamole.
Growing up one of my favorite meals was chicken and dumplings. My mom made the BEST chicken and dumplings, WITHOUT a recipe. This is as close as I can get to my mom's Chicken and Dumpling:
Old-Fashioned Chicken and Dumplings
1 3-pound chicken
2 quarts of water
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3 TBL shortening
3/4 cup buttermilk
Salt and pepper to taste
Boil chicken in 2 quarts of water. Once boiling reduce heat and simmer for about 1 hour, our till tender and chicken is easily coming off the bone. Remove chicken from broth to cool, de-bone chicken and cut or shred into bite size pieces. Put chicken back in the broth, and bring broth to a boil.
While waiting for broth to boil, combine flour, baking soda & salt. Cut in the shortening. Add buttermilk and stir with a fork until moistened. Knead the dough 4 or 5 times then flatten till about 1/2 inch thick. Pinch off dough into 1 1/2-inch pieces and drop into boiling broth. Reduce to medium heat and cook for about 8-10 minutes. Stir occasionally. Add salt and pepper to taste.
***On a side note, my sister said my mom always adds milk to her broth once everything is ready to go...I haven't done this yet, but I am willing to give it a try next time. I'll let you all know how it turns out. Oh, and sometimes I add a little chicken base to my soup, just to give the broth a little boost.
I know what you all are thinking - black bean and sweet potato quesadillas?!?! I wasn't sure the first time I made these either, but let me tell you, the mixture of black beans, spinach, sweet potatoes & Monterey Jack cheese, well these were all a match made in heaven. Personally I would have never thought of that combination, but now that I have tried it, I'm glad someone over at Cooking Light Magazine threw these ingredients together!
½ cup chopped onion
2 garlic cloves minced
1 TBL olive oil
1 can black beans, rinsed and drained
1 TBL fresh squeezed lime juice
1 TSP dried oregano
1 TSP ground cumin
8 10 inch flour tortillas
1 ½ cup mashed cooked sweet potatoes
2 cups shredded Monterey Jack cheese
In a large skillet, cook onion & garlic in olive oil till tender. Stir in black beans, lime juice oregano, cumin; heat through & set aside.
Layer tortillas with ¼ sweet potatoes, 1/8 of the cheese, ¼ bean mix, a layer of spinach, another 1/8 of the cheese & top with another flour tortilla, make 4.
Grill uncovered on low for 4 minutes, flip and grill another 4 minutes. (times vary per grill) You can also cook these in a skillet if you wish.
A few weeks ago we had a few folks over for dinner (about 20). I cooked a traditional Texas dinner (even though this recipe came from Colorado). This brisket is marinated for 12 hours and is slow cooked in the oven for about 6 hours so make sure you have enough time when you get ready to make this bad boy.
I got this recipe from my mother-in-law, see a trend? MIL is a good cook. I love this brisket and every time I serve it people ask for the recipe, so here it is folks...enjoy! Oh, and did I mention how EASY it is?!
4 pound trimmed beef brisket
2.5 liquid smoke
2.5 oz worcestershire sauce
BBQ sauce ~ your favorite bottle, or feel free to make your own ;)
Place brisket in a baking dish, pour liquid smoke over brisket and then sprinkle generously with garlic salt, onion salt & celery salt. Cover tightly with foil & marinate in the fride for 12-24 hours. If you remember flip the brisket once while marinating.
When ready to cook, preheat oven to 275. Line another baking dish with foil, place brisket on foil, pour marinade & worcestershire sauce over it, seal foil & bake for 5 hours. After 5 hours pour BBQ sauce over brisket, recover with foil & bake for 1 more hour.
When you remove the brisket it should be falling apart..cut against the grain for slices, or chop up like I did for sandwiches.....ummmm good!
This is a crockpot recipe that will rock your world, just ask anyone that has dinner with us on Pork Green Chili night. I got this recipe from my MIL many, many years ago, even BEFORE I was married to Hubby and before I had MAD cooking skills! ;) If I could make this way back when I was just learning to cook, even my sister Kathie will be able to make it now.
Here's what you need:
3-4 pounds fresh pork loin steaks (or any kind of pork really)
2 TBL vegetable oil
2 one pound cans stewed tomatoes
2 cans cream of mushroom soup
3-5 fresh roasted green chilies, skins off and diced
***If you cannot find fresh roasted green chilies, you can roast them yourself, or buy 2 cans (which I have been known to do on occasion) of diced green chilies
2-3 fresh jalapenos, diced (deseed if you don't want all the heat)
2-3 garlic gloves, minced
crushed red pepper to taste
Cut pork into bit size pieces, in frying pan heat 2 tbl oil, toss in pork, cook till almost done (just a few minutes). Put everything into the crockpot, cook on medium heat all day. (8 hours, give or take)
Now for the fun stuff....what I like to put the green chili on! Typically we make smothered burritos, but you can also do smothered tamales, smothered eggs for breakfast, or just dip flour tortillas in the green chili. Whatever you choose to do with it will be wonderful, I'm sure.
When making smothered burritos, I put refried beans on a flour tortilla, add some green chili, wrap it up
Pour more green chili over the burrito...
Add any toppings you would like...cheese, lettuce, tomatoes, sour cream, guacamole, black olives, the options are endless. Serve with chips on the side. OK, now my mouth is watering I need pork green chili now!!