Showing posts with label Jalapeño peppers. Show all posts

A CSN GIVEAWAY and a Zucchini Gratin

in , , , , , , , , , , , , on Wednesday, April 11, 2012




Gratins are a delicious way to prepare fresh summer vegetables to serve your family or guests as a side dish.  I can eat this as the entrée though, with a crisp salad and crusty bread.  There is no need to peel the vegetables.  Start by sautéing the mushrooms, onions and garlic.  Slice the vegetables, layer them in a dish, add the bread crumb and cheese topping; bake for a great dish.  Omit the bacon for savory vegetarian meal. 

Speaking of layering vegetables in a dish, the oval Le Creuset Stoneware Au Gratin dish Mom gave me years ago is perfect for this recipe.  It’s shallow, bakes the dish evenly and looks great going from the oven to the dinner table.  This is a wonderful thing which leads me to something wonderful for all of you good people out there ~~~~

We all love getting a package in the mail and I’m sure you’d love receiving a Le Creuset product of your own!  Sean at CSN Stores kindly offered me a $60 voucher for a Le Creuset giveaway.  How about that?  $60!  It excited me and I can’t even win it but, I am very excited about it for you! 

I’m sure most of you are like me and could really use this $60 voucher to get that special Le Creuset product you’ve always dreamed about.  Their products are of the best quality and style in gorgeous colors, making them a great durable product.  I know as I’ve had my Le Crueset Au Gratin dish for many years!

Here are the rules:

1.  This giveaway is open only to U.S. and Canadian readers.

2.  You must be a follower of this blog by using Google Friend Connect.

3.  Leave a comment on this post telling me you are a follower.

4.  Look at the Le Creuset site on the link above and tell me what you’d like to win and in what color.


Entries will be received through midnight, Wednesday, August 18, 2010.

The winner will be picked by a random number generator on Thursday, August 19, 2010.


Good luck and I hope you win!



Now, for the recipe:



Into the oven


Voila! Dinner time!





Zucchini, Yellow Squash and Red Bell Pepper Gratin

Ingredients:

3 slices bacon, fried crisp
8 ounces mushrooms, sliced
1 small red onion, chopped
2 cloves garlic, chopped
2 tablespoons olive oil, divided
2 zucchini, sliced
2 yellow summer squash, sliced
1 red bell pepper, sliced
½ jalapeño pepper, chopped
1 tomato, sliced
½ teaspoon sea salt
½ teaspoon McCormick’s seasoned pepper
1 teaspoon dried thyme
1 cup bread crumbs
1/3 cup Parmigiano-reggiano cheese, grated
1/3 cup Monterey Jack cheese, grated

Method:

Fry bacon.  Set aside. Drain drippings from skillet.
Spray a shallow baking dish with cooking spray.  Set aside.
In a skillet in olive oil, sauté the mushrooms, onion and garlic until liquid is rendered.  Set aside.
In a large bowl, place zucchini, squash and bell pepper.
Add salt, pepper and thyme.
Mix well. 
Add mushroom, onion mixture and combine.
In the baking dish, assemble the vegetables in a single layer, almost standing up.
Add tomatoes throughout the dish.
Bake at 400 degrees for 30 minutes.
Meanwhile, combine bread crumbs and cheeses.
Toss with remaining olive oil.
Remove baking dish from oven.
Scatter crumbled bacon over top.
Sprinkle bread crumbs over top.
Return to oven for 15 minutes or until golden on top.


Pam’s note:  After the dish baked and before adding the bread crumbs, I tilted the dish and drained the juice in the bottom with a baster.  Bill told me this is one of the best “ad-lib” dishes I’ve made after visiting the farmer’s market and selecting the great veggies.  It was delicious!


ENJOY!!!



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Lima Beans Stewed with Jalapeños

in , , , , on Monday, February 13, 2012





I wish I could take credit for this dish; however, it is one of Stephen’s creations over at The Obsessive Chef.  I’ve been following his blog for a long while and I can tell you he has created many unique dishes.   Stephen previously lived in Denver where Tucker Shaw, food editor for the Denver Post, lauded the obsessive home cook and his food blog.  Be sure to check out his novel blog!

My favorite vegetable might just be lima beans but, it wasn’t always so:  Growing up, Mom had many dinner parties and this particular evening, one guest at the dinner table, a couple of years older than me, caught my attention.  All I remember of the evening is her chowing down on Mom’s lima beans.  I was mesmerized as I thought this was one of the worst veggies on earth and, how could she stand eating those disgusting things?


Some time later, Mom served us lima beans for dinner and I was baited, remembering Carols’ devouring them.  A taste led to a serving of them and I’ve never turned them down since.  Then I graduated to Mom’s succotash at Thanksgiving time.  




I usually just cook lima beans in a little water and serve with salt and pepper so this recipe of Stephen’s intrigued me since I knew I would’ve never considered adding jalapeño peppers to the beans.  It was delicious ~ Bill and I both liked it.  The jalapeños added a little fire and stewing them in chicken broth added rich flavor.  I used a fresh jalapeño pepper, nice and spicy; no cilantro here though.  I still haven’t learned to like that!


Here’s Stephen’s recipe:


Lima Beans Stewed with Jalapeños

1 Tbs butter
1 Tbs olive oil
1 16 oz bag frozen limas, thaw them
1/2 cup chicken stock
6 oz can jalapeños (I used 1 fresh, chopped)
salt and pepper to taste
cilantro for garnish
hot sauce for garnish (optional)

This is super easy. Heat the butter and oil Add the beans and stock and cook at a low simmer for 20 minutes. Add the jalapeños, salt and pepper and continue to simmer for 10 more minutes. Serve up with cilantro and hot sauce. This is true comfort food.




Thanks for another tasty creation, Stephen!  This is a keeper for sure and one I’ll enjoy making and eating many times!



Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!





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Jerk Pineapple Pork Chops and Awards

in , , , , , , on Monday, February 6, 2012



First of all, I apologize for not posting this last week.  I have had computer problems and you all probably know how that goes!

Fresh pineapple is my favorite sweet, sunny fruit and always reminds me of the pineapple plantations we saw in Hawaii ~ not to mention the Pacific Ocean, beaches, palm trees and Hilo Hattie.

During Colonial days, the striking visual attractiveness, the rarity and the expense of the pineapple made it the ultimate exotic fruit.  It was served only on special occasions and quickly became a symbol of hospitality.  

This recipe is from our local newspaper, The Northwest Herald.  It combines the jerk seasoning with pork chops and pineapple.  In Jamaica, the jerk method of cooking involves seasoning meat with a sweet-hot secret mixture of peppers, spices and herbs, then slowly cooking them.  The blend of allspice and thyme in this recipe captures the taste of the islands perfectly.




Its Jamaican jerk, made with thick, juicy pork and succulent fruit.  Pineapple has a meatier side and if you like flavorful dishes, this sweet and savory dish is for you! 

Jerk Pineapple Pork Chops 

Ingredients: 

1 small pineapple 
1 bunch scallions, sliced cross-wise into 1-inch pieces 
1 jalapeno pepper, stemmed and seeded 
2 teaspoons dried thyme 
4 garlic cloves, smashed and peeled 
1½ teaspoons ground allspice 
4 bone-in pork chops 
Salt and pepper, to taste 
2 teaspoons olive oil 

Method: 

Cut four ½-inch-thick rounds from pineapple; set aside. 
Cut remaining pineapple into large chunks, discarding core. 
In a food processor, combine pineapple chunks, scallions
chile, thyme, garlic and allspice and pulse until coarsel
chopped. 
Reserve ¾ cup pineapple marinade and refrigerate. 
Season pork with salt and pepper and place in a 9-by-13-inch
glass baking dish along with pineapple rounds. 
Top pork and pineapple with remaining pineapple marinade 
and turn pork and pineapple to coat. 
Cover with plastic wrap and refrigerate 1 hour (or up to 4 hours). 
In a large nonstick skillet, heat 1 tablespoon oil over
medium-high. 
Working in two batches, brush pineapple mixture off pork 
and cook chops until browned and cooked through, about 20
minutes per batch, flipping once. 
Add 1 tablespoon oil to skillet. 
Brush pineapple marinade off pineapple and cook rounds
until golden brown in spots, about 5 to 7 minutes, flipping
once. 
Serve with pork and reserved pineapple marinade. 

It’s tropically delicious!!!



Now it’s award time:  Times flies and a while back my special Cajun friend, Marguerite at Cajun Delights, presented me with these 8 awards.  I thank Marguerite and am honored that she chose me and appreciate her kindness in doing so.  I adore Marguerite’s blog ~ not only does she have fantastic Cajun recipes ~ she has the music and dancing to go with it.  If her blog is new to you, you must visit it and check out her delicious Cajun food and her rockin’ videos!  

I am supposed to pass these 8 awards rolled into one off to 15 of my favorite foodie bloggers.  So I am going to pass them on to these great people who inspire me with their winning recipes, fantastic writing and who are so supportive of me with their kind comments.  Here they are, in no particular order: 

Martha @seasidesimplicity 

Betty @scrambledhenfruit 

Larry @bigdudesramblings 

Kathy @thesugarqueenbakes 

Lynda  @lyndasrecipebox 

Biren @rotinrice 

Rita @sagecuisine 

Judy @atastythought 

Lyndsey @tinyskillet 

Kristy @kristygourmet 

Jeannie @chinadoll-bakingdairy 

Claudia @pegasuslegend-whatscookin 

Carol @theresalwaysthyme 

Linda @mykindofcooking 

Dave @bigdaddydavesbitsandpieces 


Please visit them all and let them know I sent you!  Thanks for paying me a visit and have a wonderful day!





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Family Chili Feud: 2 Versions

in , , , , , , , , , , , , , , , on Monday, November 21, 2011



How do you like your chili:  very hot or milder, with pork or a little Jim Beam, with pasta or without?  Whichever way, I’ve got a recipe for you!

Our tastes run a little mild compared to our older son’s, Bill. We like chili that’s tangy and spicy.  He likes HOT SPICY chili.   Spicy and hot certainly sounds more interesting than sweet and mild and his is incredibly hot!  It has great ingredients and a delicious taste but, we eat his chili and our lips go numb and our tongues feel like they are on fire.

I would not dream of cooking chili without chili beans, or of not eating it in a bowl with spaghetti, cheese and onions covering it.  He can’t imagine why anyone would ruin a good bowl of chili with beans and spaghetti!

I worked on my recipe for a long time and it is a very distant cousin to the chili recipes I made years ago.  It was when I discovered that adding dark chocolate to chili is the secret for making a tasty, savory chili.  It makes a big difference in that there is a depth to it and it smoothes out the flavors of the spices, plus it gives it a beautiful deep red color.  This is the way I always prepare it now. It makes a lot for a crowd or will freeze well for later meals. 

My son has worked on his for several years also; it is perfected and a recipe he can always rely on.  It has the perfect combination of meat and that is what really adds to the great flavor.  Be sure to let his tasty chili simmer for 1-2 hours.

So, here they are, you decide which is better!

My version is the following:

Ingredients:

4 lbs. ground beef
2 ½ to 3-46 oz. bottles tomato juice
1 large onion, chopped
2 or 3 T. brown sugar
1 t. salt
¾ c. chili powder
2 t. Hot Mexican-Style Chili Powder, optional
1 T. garlic powder
2 t. cinnamon
1 T. paprika
2 T. Hershey’s Special Dark Cocoa
3 16 oz. cans chili beans
spaghetti, cooked
cheddar cheese, grated
green onion, chopped

Brown meat and chopped onion, drain well, set aside. 
Pour tomato juice into large pan, bring to a boil.  
Add dry ingredients, one at a time, stirring well after each addition.
Add meat mixture.
Simmer on low heat for at least a half hour, stirring occasionally,  do not boil. 
Place cooked spaghetti in bottom of soup bowl, pour chili on top.  Cover with grated cheddar cheese and green onion and enjoy.


There should be a warning with the following!



 
My son, Bill's version:

Ingredients:


2lbs ground beef                     
2lbs ground pork
2lbs steak
6+ large jalapenos
1 jar hot salsa
2 large white onions
2 cans diced tomatoes
2 cans tomato paste
Mesa flour
Jim Beam
Chili powder
Ground chipotle pepper
Crushed red pepper
Cayenne pepper
Hot sauce (Scorned Woman or The Hottest F***ing Sauce preferred.  If not available, Dave's Insanity Sauce works but use a little more)
Spicy marinade of choice
Garlic hot sauce if available (Dave's Roasted Garlic has a really good taste).

Put a roll of TP in the freezer.

Marinate steak in bowl with spicy marinade of choice overnight, and then cook (preferably on grill) and slice up into small bite size pieces.
Chop up the onion.
Slice the jalapeños.
Brown the ground meat one pound at a time, adding in onions, jalepenos, spices, and hot sauce.  Heavy on chili powder and ground chipotle.  No more than six drops of Scorned Woman per pound of meat.  Cayenne and red pepper also, if desired.
Empty 1/2 - 3/4 cup of Jim Beam, salsa, diced tomatoes, and tomato paste into a large pot on medium heat.
Fill tomato paste cans with water and empty in pot.
Put meat in pot.
Add hot sauce (6 - 12 drops), chili powder, more chipotle, cayenne, and red pepper to taste.
Stir, stir, stir for 1 - 2 hours on medium heat- try not to let it boil.
Add half a handful of mesa flour towards the end to thicken.  Go easy on it, too much and it will turn into concrete.  If a large portion is going to be refrigerated immediately, go very easy on mesa flour.

Makes a little over a crock-pot of butt-burning chili.


Hope you give them both a try!





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Bill’s Enchilada Casserole (Junior, that is)

in , , , , , , , , , , , on Monday, September 12, 2011

See how yummy this looks!


Here’s “the whole enchilada!”  First off, way back on November 21st, remember the family feud chili post?  Well, now Bill has another great recipe!  Remember all the fire in his chili?  Well, not so much fire with this one!

I love Mexican food but, was not crazy about enchiladas until I tasted this dish.  I had enchiladas in a restaurant in Louisville (when I was still in school) and they were rolled up into a mushy, gooey, slimy mess.  I never tried them again.  Then, when Bill told me about this recipe several years ago, I inwardly cringed but, thankfully didn’t say anything (until now, that is.) 

I’m a sucker for a good casserole and this enchilada casserole is excellent, I adore it!  I love the fact that the tortillas are broken into quarters and then layered in the dish.  They keep their great texture and are delicious in this Mexican-inspired casserole ~ layers of tortillas, ground beef and pork, delectable sauce and plenty of cheese.  It’s all tied together in one harmonious whole!

I now have a totally other opinion about enchiladas; they are scrumptious and I truly love them. 

So let's get started!



Bill’s Enchilada Casserole

Ingredients:

1 large white onion
½ stick butter
1 pound ground beef
1 pound ground pork
Seasonings, to taste (ground chipotle, chili powder, cayenne)
6 jalapeno peppers
15 ounces enchilada sauce
8 ounces spicy salsa
1 can cream of chicken
1 can cream of mushroom
2 packages shredded "Mexican" cheese (for the non-cheese fans, 1 package)
1 package yellow corn tortillas
Small can of sliced black olives

Method:

Sauté onion in ½ stick butter in skillet.
Place in large pot on very low heat.
Start browning 1 pound of meat with half the jalapenos in skillet.
Add spices to taste (I use ground chipotle, chili powder and cayenne.)
Add the soups, enchilada sauce and salsa to the pot.  Stir until it is a uniform color.
When the first pound of meat is cooked, put it in the pot and stir well.
Brown the other pound of meat in the skillet with the rest of the peppers.
Stir the mixture in the pot well, make sure it does not boil.
Add the rest of the meat to the pot when browned.
Preheat oven to 350 degrees.
Spray 9” x 13” casserole dish with cooking spray.
Tear tortillas into quarters and layer the bottom of casserole dish, overlapping.
Pour about half the meat mixture into the dish, evening it out.
Add another layer of quartered tortillas. 
Spread layer of remaining meat mixture over all.
Add cheese, spreading over top.
Sprinkle with black olives.
It should reach just short of the top of the casserole dish.

Bake at 350 degrees about 45 minutes, until hot all way through.

Bill’s notes:  I like to make and bake it the day before and refrigerate it overnight.  Then before serving the next day, put it back in the oven for 30 minutes at 350 before serving it- it solidifies a little bit better.  Also, fold tortilla in half, then in half again to form creases to make it easier to tear the tortilla into quarter pieces.

Nothing says hearty, filling, comfort food like this enchilada casserole!  Good one, Bill!  It’s a keeper!  Yum! Yum! Yum!

Try it, you’ll love it!!! 


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