Lamb Tacos, made to order. Who ever came up with this recipe deserves a medal!
Just an old-fashioned Cheddar-Mushroom Burger with Parmesan-Cilantro Oven Fries. #foodie #ieatthereforeiam, a photo by Jennifer O’Connell on Flickr.
Ms. Foodie had a wonderful time cleansing and resetting the body; all to enjoy this tasty, Friday night treat.
To limit the calories, and so as not to shock the system too much, Ms. Foodie prepared it all in the oven.
I basted my beef in Worcestershire sauce and mixed it with Ground Cumin, Ground Mustard, Ground Ginger, chopped Mushrooms, Onions, Garlic, Cilantro, Sea Salt and Lemon Pepper; then formed them into patties and placed the patties in a 425 degree oven.
For the fries, Ms. Foodie cut potatoes in wedges, then marinated them in Olive Oil, Parmesan-Romano Cheese, Cilantro, and Sea Salt, then placed them on a baking sheet. In the potatoes went into the oven, at the same temperature.
Ms. Foodie topped the Burger with Cheddar and a dollop of Miracle Whip, and Mustard.
A delicate combination of flavors, and so much lighter than you would imagine!
It’s been a rough week, and as much as Ms. Foodie loves to cook, even I need a night off sometimes. It was also the last day in October, and I had yet to try the Burger of the Month at one my favorite burger joints, The Oinkster.
Mr. Foodie and I were not disappointed in the “Nick Offerman” All-American Burger: Shaved Ham, Gruyere, hot n’ sweet Mustard, Mayo and house-made Pickles on top of a Beef Patty and stuffed in a Sourdough Bun.
Despite the list of ingredients, it was quite light, and always tasty. Ms. Foodie approves, and The Oinkster continues to not disappoint!
Marinated Skirt Steak with carmelized onions and garlic, accompanied by Creamy Cabbage and Potatoes #foodie #ieatthereforeiam #sundaydinner #fallmenu, a photo by Jennifer O’Connell on Flickr.
Heartier food for heartier weather. I do love my beef, and cabbage makes a wonderful complement. #foodie #ieatthereforeiam #sundaydinner #fallmenu
I started with yummy 90 percent lean Angus Ground Beef, and spiced it up with Turmeric, Thyme, Cilantro, Garlic and Basil. I chopped up some Green Onion, Kale, and Mushrooms. After adding a dash of Teriyaki marinade, mixed it all together.
While those flavors were melding in the fridge, I peeled and sliced Russet potatoes, then used a basting brush to cover them with a mixture of Olive Oil and grated Parmesan/Romano Cheese. After baking in a 350 degree oven for 50 minutes to an hour, they were beautiful and crisp.
I formed the Angus Beef into thick patties and slapped them on the George Foreman grill. Mr. Foodie likes his medium well, but I like mine to moo a bit!
I served it up on a toasted bun, and garnished the Burgers with Muenster Cheese, Avocado and Tomato–just what the doctor ordered! Well…
I washed it down with a full-bodied Full Sail Amber Ale. Mr. Foodie had some bootleg beer he got from a friend–sssh! Don’t tell anyone…
So for Ms. Foodie’s reemergence back into the kitchen, I decided that meat and potatoes was in order–but I skipped the meat.
Ground chicken makes a wonderful substitute, and instead of the typical tomato-based loaf, I lavished the poultry with French Onions, bread crumbs, egg, sour cream, and mushrooms. Then, I spiced it up with Cumin, Tumeric, Garlic, Pepper, Fresh Basil, Sage, Cilantro and Tarragon.
After 45-minutes at 350 degrees, you have a flavor extravaganza that is savory, and yummy to the tummy!
And what’s a loaf without a baked potato? I generously spread the butter and sour cream–but you can be as healthy as you want to be… or not!
So the Holidays are coming to a close, but it’s still winter, and Ms. Foodie is still needing some comfort and joy!
Chicken pot pies were always my favorite meal as a child, and they are easy to make with ingredients in the store, or quickly bought. What better way to not only get rid of some of my leftovers, but create a meal that is filling and satisfying.
I had a couple of roast chicken carcasses leftover from my festivities, so I opted to use those. Otherwise, you can buy cubed chicken breast, or whatever chicken meat you prefer. Saves you time too, but you know me–love the process! I also like the double-crust method, so purchase two shells if that is also your bent.
I threw both chickens in a pot, chopped up about 1/2 cup of yellow onion, and stew it on low until the meat falls off the bones. I sifted the bones and transferred the chicken and a cup of the stock to a skillet.
In another skillet, I sautéed about a 1/2 cup of mushrooms and 1/2 cup of celery in 2 tablespoons butter. I transferred this to the chicken and stock skillet, along with chunky organic carrots, and organic green peas. I added about a 1/4 cup of whipping cream and 1/2 cup of whole milk, then seasoned the mix with Thyme, Pepper, Sea Salt and Rosemary to taste. Finally, I added about 1/3 cup of flour to thicken the mixture, covered the skillet and let it simmer for 25 minutes.
While the mixture was doing its ruminating, I prepped a 9 x 13 pan with nonstick spray, then spread the crust, covering the bottom and sides of the pan. After poking a few holes, I placed it in a 350 degree oven for 10 minutes in order to crisp the crust and keep it from turning gummy during cooking.
I transferred the cooked mixture into to the pre-cooked crust, filling it to the top, then took the second pie crust and covered the mixture to complete the pie!
30-35 minutes in that same 350 degree oven is all that’s needed. Before you know it, a perfect (and yummy) Chicken Pot Pie is born!
Ms. Foodie loves slow cookers! They are wonderful tools in any season, but particularly during the hot summer months. I don’t know about you, but I don’t even want to think about turning on an oven in 90 degree heat! Slow cookers save you the trouble, and fit the category of one-skillet meals–except you replace the skillet with the crock!
I have six, including a baby fondue-style one. Come to one of my holiday parties, and you’ll understand why…
But I digress. The recipe begins, of course, with a good cut of meat. A two-pound butt roast, with just a bit of marbling, did the trick. I marinated it overnight in a cup of white wine (or wine vinegar), rosemary, basil, ground pepper, and sea salt.
I sliced up four red potatoes and joined them with asparagus stalks and baby carrots. I placed these in the bottom of the slow cooker, not only to help them cook more completely, but also to give them the benefit of all those yummy juices that will fall from the roast.
Then I placed the roast in, topped it with another 1/4 cup more of sliced ginger root, the remaining marinade, and some green beans.
I used the stalks and beans to maintain the subtlety of the Hoisin and ginger. Depending on the flavors you wish to perfect, you can use more Hoisin, and pair it with a stronger green vegetable, like Brussel sprouts or broccoli.
I like to use the longer-cook method, as it makes for a more tender meat; Eight hours later, you have a complete, hearty, and stove-free meal.