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Posts Tagged ‘cheese’

This recipe has been under development for a couple years, this one was pretty close to what I want.  The cream cheese was what I had in the fridge, this should be a mozzarella blend of some kind.  This was already an experiment so the cream cheese went in.

  • 1/2 yellow onion
  • 1 clove garlic
  • 6 oz cream cheese
  • 1/2 tsp paprika
  • salt and pepper to taste
  • 1/2 15 oz can cream of mushroom soup
  • 1 15 oz can cream of Poblano soup
  • 1 (28 oz) can green beans
  • 1 (30 oz) jar cactus strips
  • french fried onions

350ºF for 45 – 55 minutes until bubbly and onions are browned on top.  Kinda like this:

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  • yellow potatoes, cut into fries
  • Monterrey Jack cheese
  • bacon pieces
  • chives
  • sea salt and pepper

I made the fries in the oven (350º for about 20-25 min), which can be tricky.  Turn them over once the bottoms are lightly browned.  I also turn on the broiler on low at the very end to crisp the fries.  Plate the fries, add sea salt and pepper.  Top with slices of cheese and return to the broiler that has been turned off, just until melted.  Top with bacon and chives.  No deep-frying required!

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Living in Texas has influenced my choices in quickly prepared meals.  Tacos are the ubiquitous fast food in Texas and there as many ways to prepare them as there are fire ants in your backyard.  Some like it hot, some as hot as an inferno.  Others keep chilies out of the equation.  Do you like avocado?  Loads of diced vegetables?  The selections of meats and different cuts within each type of meat are enough to send your tongue in a tizzy.  Today I had some pork stew meat ready to be made into something delicious.

First, prepare the meat.  I chose a smoky mild dried chili, called cascabels, as the flavour base for my chunks of pork.

  • 1 1/2 lb pork (stew meat cuts)
  • 1 can (15oz) diced tomatoes
  • 1/2 yellow onion, diced
  • 4-5 dry cascabel chilies
  • 1 poblano pepper, diced

pork cascabel tacos

Place all above in crock pot on low for about 6 hours or until the meat is tender.  You could do this on the stove if you like on a very low simmer.  I hesitated to add more liquid than what came in the can of tomatoes, and I’m glad I did.  This would have been much soupier and the pork may have been tough if it was left to boil in liquid.  With minimal moisture, the fat rendered out of the pork to allow it to fall apart.

You can prepare the pork in advance, keep it in the fridge in a sealed container.  The flavours will marry even more.

For the tacos, I made a fresh salsa (tomato, red onion, poblano pepper, pinch of salt) and warmed up the tortillas in a small fry pan.  A few shreds of sharp cheddar cheese, I can’t have tacos without cheese, under shredded pork and topped with the salsa.   If we had any good avocado, that would have made this even more delicious with its balance of creaminess against the tang of raw onion.  Oh well, dinner is served!

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Emperor Steak

Emperor Steak

thin steak seared to perfection

colby jack cheese

slice of ham

fried egg

basil

on a bed of lettuce

*

This little number was inspired by our trip to Miami last summer.  This is what Hubby ordered but didn’t get (they brought two Emperor sandwiches instead of one sandwich and one platter).  Not for the faint of heart.

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Texas was nearly burned to a crisp last summer.  I’m trying to find the total count of the days when Mother Nature found it suitable to crank the temperature over 100 degrees.  As of August 24th, we were at 70 days, the time at which the 86 year-old record was broken.  I think it was 86 days all told.

Today all that hot mess is a memory.  It’s been raining. A lot.

Strange how such a scorching cycle is followed by a wet one.  I’ll take every drop of rain that is willing to fall from the heavens, my garden needs it.  Heck, we all need it!

To gleefully accept the rain, and the accompanying thunder and lightning, I made a broccoli cheese soup and apple pie.  The soup was inspired by Ree Drummond (Pioneer Woman), I added ham, potato, and Asiago cheese to the basic recipe.

The pie was made with granny smith apples, peeled and sliced with my old-fashioned apple peeler.  Brown sugar, cinnamon, cardamom, flour and tapioca flour joined the apples between two layers of dough.  Don’t forget the cover the edges with foil!

I wish you could smell my house this blustery evening!  Big Brother wanted apple pie and today was a perfect day for his request.  We shared a slice and scurried off to sleep.

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  • natural beef patties (hand made)
  • sharp cheddar cheese
  • cooked red bell pepper slices
  • cooked sweet onion slices
  • fresh tomato slices
  • homemade roll (used multigrain instead of rye)

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Grandma’s brown bread made an excellent vessel for my home-made Panini.  Roast beef, Munster cheese, and big slices of tomato were squished between buttered slices of bread.  I used a small pot to press the sandwich in the pan.  It turned out so well that I had to make another round for us.

Also, on the side was a macaroni salad inspired by one of the catered salads I’ve had.  Here’s what I made:

Macaroni Salad

  • 1 large tomato
  • 1 1/3 cups dry pasta, cooked according to package directions
  • fresh basil leaves (mine were tiny sprouts from the garden, no need to chop)
  • 1 fresh mint leaf, chopped fine
  • balsamic vinegar
  • grainy mustard
  • olive oil
  • sea salt (to taste)
  • white pepper (to taste)

In a small jar with a tight-fitting lid, pour in some vinegar and equal part mustard.  Add tow to three times this amount of oil and a pinch of salt.  Put on the lid and shake until it emulsifies.  Set aside.

Drain the pasta well in a colander, then run a little cool water to stop the macaroni from cooking.  Pour the macaroni in a large bowl.  Add the tomato, basil, mint, salt and pepper.  Pour the dressing from the jar over the salad and toss to coat.  Keep covered in the fridge until ready to serve.

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