Chorizo-Tortilla Tortillas

Chorizo-Tortilla Tortillas (Spanish tortillas are known as frittatas here)

I am a big fan of egg dishes and I love chorizo, so this was something I had been meaning to try. It is a Rachel Ray recipe and both Erik and I loved it. I actually think it would be awesome for a brunch because you can serve up pretty slices like a quiche.

2 T EVOO

1/3 lb ground chorizo

4 plum tomatoes, seeded and chopped

1 med onion, chopped

4 garlic cloves, chopped

1 red bell pepper, seeded and chopped

1 red chili pepper (I used 1 jalapeño because that is all I had and it was great)

salt and pepper

I handful of cilantro

4 handfuls of unsalted or lightly salted tortilla chips, lightly crushed

12 large eggs, beaten (I used 8 because that is all I had and that worked well too)

1 1/2 c shredded mexican or chedder cheese

Hot sauce (Franks is great)

Preheat oven to 425

Heat EVOO in skillet over med-high heat

Add chorizo and brown (3 min)

Add tomatoes, peppers, onion, garlic, and s&p; cook for five min

Scatter in cilantro and chips

Add eggs and stir to combine: let the eggs settle, and then cook until set at edges

Transfer to oven and bake for 15-18 min. Top with cheese and melt under broiler.

Enjoy

Party Potatoes

If you have been to my house much, you've probably had these. They are fantastic and a favorite of many. My mom made a bunch for us when she was here, so I thought I should share the recipe. very easy and verrryyy good :)
Party Potatoes

Prepare 12 servings of instant mashed potatoes according to directions
Add to mixture:
1 8 oz package of cream cheese (softened at room temperature)
1 C (or 8 oz) sour cream
1 1/2 tsp onion salt (which I can never find, so I do half garlic salt and half onion powder) if you find it somewhere tell me!

Blend until well mixed. Put into a greased large casserole dish. Top with small chunks of margarine and sprinkle with paprika. Refrigerate if not baking right away.
Bake at 350 degrees for 1 hour or until hot and bubbly. (can be less time if it's not coming out of the refrig.)

Sweet & Sour Meatball Sliders

I made this recipe from my trusty Family Circle magazine last night.  It was SO good.  Josh gave it a 9 out of 10, and I definitely agree with the rating.  (Josh told me that we should include a husband rating system on this blog so that all of our readers' husbands will know that the recipes aren't "dainty little women" food.)  It was VERY filling, we only ate about half of it and couldn't eat anymore. 



Sorry that my pictures are never very appetizing.  I don't usually finish dinner until it's after dark and our kitchen has some nasty fluorescent lighting. 



Ingredients:

1/2    green bell pepper, cored and finely chopped

1  tablespoon  onion flakes

1  can (15 ounces)  tomato sauce

3/4  teaspoon  garlic salt

1/4  teaspoon  black pepper

2  pounds  ground pork

2    large eggs

1/2  cup  corn flake crumbs

1  tablespoon  olive oil

1    medium onion, sliced

1/4  cup  sugar

1/4  cup  cider vinegar

1  package  soft dinner rolls (12 per package)

Directions:
1. Coat a small nonstick skillet with nonstick cooking spray. Heat over medium heat.
2. Add green pepper to skillet; cook 4 minutes. Stir in onion flakes, 3 tablespoons of the tomato sauce, 1/2 teaspoon of the garlic salt and the pepper. Remove from heat. 
3. Place pork in a large bowl.  Stir in eggs, corn flake crumbs and green pepper mixture until evenly blended.  Shape into 12 meatballs, a generous 1/3 cup for each. 
4. Heat oil in a large, lidded nonstick skillet over medium heat. Add onion; cook 7 minutes, stirring. Add remaining tomato sauce, remaining 1/4 teaspoon garlic salt, the sugar and vinegar. Add meatballs to skillet and cover. Reduce heat to medium-low and simmer 17 to 20 minutes or until cooked through, turning halfway.  ( I actually cooked them about 15 minutes on each side.  They weren't done after 10 on each side, and undercooked pork really freaks me out.)
5. Spoon 1 meatball and some onion sauce onto a roll. Repeat with all meatballs, most of the sauce and the rolls.

ICE CREAM!

Anyone who knows me knows that this is my biggest w-e-a-k-n-e-s-s. So, that's what Jonah and I decided to make for Valentine's Day. I have an ice cream maker attachment to my kitchen aid (which I LoVE). But this recipe would work great with whatever ice cream making apparatus you may have. MMMmmm.

Cookies and Cream Ice Cream

2 1/2 cups half-and-half

8 egg yolks

1 cup sugar

2 1/2 cups whipping cream

4 teaspoons vanilla

1/8 teaspoon salt

1 1/2 cups crushed oreo (or other mix in)

In a medium saucepan over medium heat, heat half-and-half until very hot but not boiling, stirring often. Remove from heat; set aside.

Place egg yolks and sugar in mixer bowl. Attach bowl and wire whip to mixer. Turn to speed 2, and mix about 30 seconds, or until well blended and slightly thickened. Continuing on speed 2, very gradually add half-and-half; mix until blended. Return half-and-half mixture to medium saucepan; cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. Do not boil. Transfer half-and-half mixture into large bowl; stir in whipping cream, vanilla, and salt. Cover and chill thoroughly, at least 8 hours.

Assemble and engage freeze bowl, dasher, and drive assembly [separate instructions]. Turn to Stir (speed 1). Using a container with a spout, pour mixture into freeze bowl. Continue on Stir (speed 1) for 15 to 20 minutes or until desired consistency. Add 1 1/2 cup crushed cookies during last minute of stirring. Immediately transfer ice cream into serving dishes, or freeze in airtight container.

J loved helping (I felt so bad he couldn't have any). Here's hoping he outgrows this dairy allergy!

The Marlboro Man Sandwich

This is a recipe from Pioneer Woman or PW has bubar lovingly refers to her:) I have been extremely into beef lately so this really hit the spot for me. E really loved it too. I put the leftovers in a tortilla and that was really good too. Sidenote...I did not use the huge amounts of butter that she did ....I was very minimal and it was still delicious, but I will let you decide for yourself.

Ingredients

• 1 whole Large (or 2 Small) Onions
• 2 sticks Butter (lots And Lots Of Butter)
• 2 pounds (to 3 Pounds) Cube Steak (tenderized Round Steak That's Been Extra Tenderized)
• Lawry's Seasoned Salt (or Similar Seasoned Salt)
• ½ cups (approximately) Worcestershire Sauce
• Tabasco Sauce, To Taste
• 4 whole French/deli Rolls (earthgrains Are Best!)

Preparation Instructions

Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.

Slice cube steak against the grain. Season with Lawry’s.

Heat 2 tablespoons butter over high heat (in same skillet) until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.

Add 1/2 cup (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 tablespoons butter. Add cooked onions. Stir to combine.

Butter halved French rolls and brown in skillet.

To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonful of juice from the pan. Top with other half of roll, cut in half, and devour!

Beef Stew with Beer and Paprika

Tried this PW recipe earlier in the week and we both loved it. And it made for some great left over lunches too!

Ingredients
■3 Tablespoons Olive Oil
■1 Tablespoon Butter
■2 pounds Stew Meat
■1 whole Medium Onion, Diced
■3 cloves Garlic, Minced
■1 can Beer, 12 Ounce Can
■4 cups Beef Stock (or 4 Cups Water + 4 Beef Bouillon Cubes)
■2 cups Water (additional, If Needed)
■1 Tablespoon Worcestershire Sauce
■2 Tablespoons Tomato Paste
■½ teaspoons Paprika
■½ teaspoons Kosher Salt
■Freshly Ground Black Pepper
■1-½ teaspoon Sugar
■4 whole Carrots, Washed, Unpeeled, And Roughly Sliced
■4 whole New Potatoes, Quartered
■Minced Parsley (optional)
Preparation Instructions
Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces in half. Set aside.

Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beer and beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.

*UPDATE: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional water as needed.

Add carrots and potatoes, then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water at a time to replenish the liquid.) Taste and adjust seasonings as needed.

Serve in bowls next to crusty French bread. Sprinkle with minced parsley, if desired.

Jalapeño Popper Dip

Caution: This is NOT a healthy recipe. 

I made this yesterday for a little football get-together at my parents house.  I found this recipe online a few months ago and have been wanting to try it, but I haven't had anything to make it for yet.  It tastes just like a jalepeno popper and was really easy to whip together.  It was really good, perfect for a football party!  I served it with tortilla chips, Wheat Thins, and carrot sticks. 

Ingredients:

2 (8 oz.) packages cream cheese, softened

1 cup mayonnaise

1 (4 oz.) can chopped green chiles, drained

1 (4 oz.) can diced jalapeño peppers, drained

½ cup shredded Mexican style cheese

½ cup shredded mozzarella cheese

1 cup Panko breadcrumbs

½ cup grated Parmesan cheese

Cooking spray

Directions:

Preheat the oven to 375˚ F.  In a medium bowl, combine the cream cheese, mayonnaise, green chiles, jalapeños, and shredded cheeses.  Mix thoroughly with a spoon or spatula until smooth and evenly combined.  Spread the mixture into a baking dish (approximately 9 x 9-inches).  

In a second bowl, combine the Panko and Parmesan and stir with a fork until combined.   Sprinkle over the cream cheese mixture in the baking dish.  Spray lightly with cooking spray.  Bake for 25-30 minutes or until the mixture is hot and the topping is golden.  Serve warm with baguette slices, vegetables, crackers, or tortilla chips. 

(This is actually very mild despite the jalepenos.  If you wanted to make it spicier you could use jarred or fresh jalepenos instead of canned.  I usually like spicy food, but I liked this mild version since jalepeno poppers are usually very mild.) 

*Sorry I don't have a pic.  My hands were pretty full!