sábado, 19 de agosto de 2017

BACON-WRAPPED STEAK BREAKFAST BURRITO

Ingredients:
10 strips bacon
½ lb. skirt steak
4 eggs
1.5 cups frozen hashbrowns
¾ cup shredded cheddar cheese
1 large flour totilla
1 tablespoon garlic powder
1 tablespoon butter
salt and peper to taste

Guacamole:
2 large avocados, mashed
2 tablespoons lime juice (approx.1 lime)
1 jalapeno pepper, finely diced
1 tomato, seeded and finely diced
¼ cup red onion, finely diced
2 tablespoons cilantro, chopped
salt and pepper to taste

Salsa Ranchera:
1 tablespoon oil
1 small white onion, diced
2 cloves garlic, chopped
2 serrano or jalapeno chilies, diced
1 (15 oz) can diced fire roasted tomatoes
2 tablespoons cilantro, chopped
salt and pepper to taste

Instructions:
1. For the Salsa: Heat the oil in a pan over medium heat. Add the onions and cook until tender, about 5-7 minutes. Add the garlic and chillies and cook until fragrant, about a minute. Add the tomatoes, bring to a boil, then reduce heat and simmer until the sauce thickens.Remove from heat, add salt and pepper to taste. Mix in cilantro at the end and set aside.
2. For the Guacamole: Combine all ingredients in a small mixing bowl. Mix throughly until slightly chunky then set aside.
3. For the Steak: Tenderize and season with salt, pepper, and garlic powder.
4. Grill until desired doneness (3-4min each side for a medium) then let rest for 5 min prior to slicing.
5. For the Eggs & Hash browns: In medium saute pan, add butter with frozen hash browns and cook until browned.
6. Then, add 3 eggs and scramble followed by cheese and mix together.
7. To Build: Heat up one large flour tortilla. Place down egg scramble followed by salsa and sliced steak. Fold burrito tight and carefully.

Bacon Wrap Instructions:
1. Stretch and smooth out 8 slices of bacon next to each other, each just barely overlapping one another (enough slices wide enough for the burrito).
2. Carefully roll the burrito up in the raw bacon.
3. Flip around and use two more stretched and smoothed out slices of bacon to enclose the open sides.
4. Heat a medium oiled skillet to medium high heat.
5. Place bacon wrapped burrito seam side down onto hot skillet (idea here is to seal all of the ends of the bacon first so they do not come apart while searing).
6. Rotate wrapped burrito on all sides in the pan to get a nice even crispy sear all around.
7. Add guacamole, top with another fried egg and enjoy!



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viernes, 18 de agosto de 2017

GROWN-UP BACON MAC AND CHEESE

INGREDIENTS

  • ½ lb dried cavatappi pasta (see note on how to double this recipe)
  • 3 cups half & half
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups Cabot New York Sharp Cheddar, shredded (sold as an 8oz. block of cheese)
  • 1 cup whole milk mozzarella, shredded
  • ½ cup parmigiano-reggiano, finely grated
  • 1 tsp fresh rosemary, chopped
  • 1 tsp fresh thyme
  • 2 tbsp fresh basil, chopped
  • 1½ to 2 tbsp green onion, chopped
  • 4 cloves fresh garlic, minced (not the stuff in the jar)
  • generous pinch of nutmeg (about ⅛ tsp or less)
  • generous pinch of cayenne pepper (about ⅛ tsp or less)
  • Kosher salt and freshly ground black pepper to taste
  • 6 slices of semi-crisp hardwood smoked bacon, chopped (feel free to use more if you’d like)
  • 2 to 3 tablespoons seasoned breadcrumbs (optional)
  • *Salt to season the pasta water

*To DOUBLE this recipe (use the same cooking directions):

  • 1 lb dried cavatappi pasta
  • 4½ cups half & half
  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 3 cups Cabot New York Sharp Cheddar, shredded (sold as an 8oz. block of cheese, so you’d use 1 and a half blocks)
  • 1½ cups whole milk mozzarella, shredded
  • ¾ to 1 cup parmigiano-reggiano, finely grated
  • 1 tsp fresh rosemary, chopped
  • 1 tsp fresh thyme
  • 2-3 tbsp fresh basil, chopped
  • 2-3 tbsp green onion, chopped
  • 4-5 cloves fresh garlic, minced (not the stuff in the jar)
  • ⅛ to ¼ tsp of nutmeg
  • ⅛ tsp cayenne pepper (or more)
  • Kosher salt and freshly ground black pepper to taste
  • 8-12 slices of semi-crisp hardwood smoked bacon, chopped (or more)
  • up to ¼ cup seasoned breadcrumbs (optional)
  • *Salt to season the pasta water

INSTRUCTIONS

  1. Preheat your oven to 400 degrees.
  2. Line a large baking sheet with foil and lay each slice of bacon down with at least an inch of space between each slice. Place the baking sheet full of bacon on the lowest rack of your oven and let it cook for 8 to 10 minutes or until crisp but still pliable. It will crisp even further once it’s baked, so don’t crisp it too much at this stage. Drain on paper towels and chop into bite sized pieces. Set aside.
  3. In a large pot, boil water for your pasta. Once it starts to boil, season with about a tablespoon of salt and stir to dissolve. Add the pasta and boil for 5 minutes. Reserve one cup of the pasta water just in case. Drain the pasta and rinse with cold water to stop the cooking process. Don’t toss the pasta around, just let it sit while you rinse it – this helps keep some of the starch in place. Drain the cold water and let the cooled off pasta hang out on the sidelines while you make the cheese sauce.
  4. Rinse the pot you boiled the pasta in with cold water to cool it off completely then place back on top of your stove over medium heat. Add the butter to melt – once it starts to foam/sizzle, it’s ready for the flour. Add the flour and whisk vigorously until smooth and lump-free. Let this cook for 1 minute to get that “raw flour” flavor out. Add 1 cup of the half & half, and continue to whisk vigorously until smooth, about 20 to 30 seconds. Add the remaining 2 cups of half & half and continue whisking. Add the rosemary, thyme, kosher salt, freshly ground black pepper, cayenne pepper, nutmeg, and minced garlic – mix well. Taste it! Adjust the seasoning as you need to. Increase the heat to medium-high and allow the mixture to come up to a simmer – whisking the whole time. The mixture will thicken very quickly so don’t walk away from it. It should take about 5 minutes to start simmering. Once the mixture is thick enough to coat the back of a spoon, remove it from the heat completely. Add the parmigiano-reggiano and cheddar cheese and stir gently until it’s melted and smooth, about a minute or two. Either in the same pot or in a separate large bowl, combine the cooked and cooled off pasta with the cheese sauce. Gently fold together until it’s completely coated. Mixture should be slightly loose but very creamy and easy to work with, if it’s too thick, thin it out with a little of the starchy pasta water. Fold in the basil and green onion at the last minute.
  5. Transfer half of the pasta and cheese mixture to a lightly greased baking dish (I used about 4 quick sprays of PAM cooking spray). Sprinkle ½ cup of the mozzarella cheese over the first half of the pasta/cheese mixture, then pour the remaining pasta/cheese mixture on top as a second layer – add the remaining mozzarella cheese on top. Gently swirl a spoon or butterknife thru the mac and cheese mixture to ensure the mozzarella cheese is evenly combined throughout the dish. Sprinkle the top with the bacon and breadcrumbs.
  6. Bake in a 400 degree oven on the middle oven rack for 25-35 minutes, or until golden brown on top and bubbly all over.
  7. Allow the dish to cool for about 10 minutes before you dive in (trust me, it’s molten-lava hot!).
  8. Enjoy.


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miércoles, 16 de agosto de 2017

Summer days ... a food blogger update!

I had been extremely busy & realized that all the recipes I had queued had all been posted. I do apologize [ not to mention added a lot of folks who ended up following ] & will have more queued up soon. Stay hungry everyone!



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jueves, 3 de agosto de 2017

Easy Crescent Taco Bake

Ingredients

1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1 lb lean (at least 80%) ground beef 
¾ cup Old El Paso™ Thick ‘n Chunky salsa 
2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
1 cup shredded Cheddar cheese (4 oz)

Steps

  • Heat oven to 375°F. Unroll dough; separate into 8 triangles. Place in ungreased 9-inch square pan or 10-inch pie plate; press over bottom and up sides to form crust.
  • In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix; simmer 5 minutes. Spoon meat mixture in crust-lined pan; sprinkle with cheese.
  • Bake 14 to 17 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato, if desired.


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miércoles, 2 de agosto de 2017

Bacon, Egg and Cheese Sandwiches

Ingredients

1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
8 slices bacon, crisply cooked, crumbled (½ cup) 
4 eggs, scrambled
½ cup finely shredded Cheddar cheese (2 oz)
1 egg, beaten, if desired 
1 tablespoon cracked black pepper, if desired

Steps

  • 1Heat oven to 350°F. Unroll dough on work surface; separate into triangles.
  • 2Top each triangle with bacon, scrambled egg and cheese. Roll up loosely as directed on can. Place on ungreased cookie sheet; curve into crescent shape. Brush with beaten egg; sprinkle with pepper.
  • 3Bake 18 to 20 minutes or until golden brown.


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martes, 1 de agosto de 2017

Taco Crescent Ring

Ingredients

1lb ground beef
1 package (1 oz) Old El Paso™ taco seasoning mix
1 cup shredded Cheddar cheese (4 oz)
2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
Shredded lettuce, chopped tomatoes, sliced ripe olives, taco sauce or salsa, as desired

Steps

  • Heat oven to 375°F. In 10-inch nonstick skillet, cook beef until no longer pink. Add taco seasoning mix and ½ cup water. Simmer 3 to 4 minutes or until slightly thickened. In medium bowl, mix beef mixture and cheese.
  • Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.
  • Spoon beef mixture on the half of each triangle closest to center of ring.
  • Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
  • Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.


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