Mexican Pulled Beef

Seriously, this IS CRAZY good!! 

I am waiting for "the faja" to return home from work, and we all are just about salivating because of the incredible aroma wafting through the house right now. Poor guy might have to eat dinner by himself tonight!!

We typically make this in the crockpot, but because of the snowstorm we had today, I decided to roast it in the oven using my trusty heritage cast iron dutch oven. I perceived it would help warm us all up when we came back in from shoveling and playing in the snow!

When I use the cast iron cookware my mom and grandmother passed down to me; I envision anything I make in it is creating a legacy of memories for my children. Perhaps one day they too will create a much-anticipated meal for their brood in one of my cast iron collection and think of this snowy day celebrating winter with me?

Cabbage Rolls

Cabbage Rolls...

Just the mention of it and I get all nostalgic and stuff remembering my wedding day and the BEST cabbage rolls I ever ate!! 

I never did get the recipe from the caterer,but I did find this recipe and tweaked it a bit,and it tastes just like I remember!

Pic Credit

• 1 Cabbage Head
• 1 Lb uncooked 80% Lean Ground Beef
• 1 C uncooked rice
• 16 Oz Tomato Puree
• 1 T Worcestershire Sauce
• 1 T Brown Sugar
• 2 t Lemon Juice
• Salt and Pepper to taste

Creamy Wild Rice and Mushroom Soup

This is Soooooooooo Good! 

Even my 2 year old son was begging to eat my portion after devouring his own!!

RECIPE WED: Chicken Tortilla Soup-Crock Pot Version

Chicken Tortilla Soup 

My delish version of a recipe I saw online, very delish and you can use your slow cooker!!

DELISH LOOKING SOUP

Ingredients

• 3 cloves garlic, minced
• 2 (15 ounce) can black beans
• 1 (16 ounce) bag frozen whole kernel corn, thawed
• 1 (8 ounce) can tomato sauce
• 1 (12 fluid ounce) can or  bottle dark amber beer
• 2 (10 ounce) cans diced tomatoes with diced onions, undrained
• 1-lime juiced
• 1 (1.25 ounce) package taco seasoning {or homemade seasoning click for recipe}
• 3 whole skinless, boneless chicken breasts
• shredded Cheddar cheese (optional)

EASY CROCK POT CHEESY CORN AND POTATO CHOWDER

I love this recipe, it is sooooooo delish! 

PIC CREDIT

 Though this hardy chowder doesn't need it, you can add 1 Lb Diced smokey ham or 1 Lb left over moist chicken pieces and make your meat loving family even happier...

RECIPE WED #21: Greek Chicken

This recipe to me says "SUMMER" and right about now I am summer dreaming, so to have little summer on my plate brings sunshine to my belly!!

6 Lbs of tomato puree = 4 days worth of meals!

This is my base for a Ragu/Bolognese type sauce that I convert into several dishes or I freeze into smaller portions for "Sunday Gravy" later in the month when time is short.

I make Fresh Tagliatelle Pasta (recipe here), and the KIDS eat it up, they especially like when I add in meatballs (What can I say I have carnivores!)

I then make a variety of meals from this base, this week I decided to concentrate on soups and since it is the cold of winter, soups are just the ticket!

RECIPE WED # 23: Easy FRUGAL Salisbury Steak Patties

I grew up with a working mom who made many delicious dinners from scratch as much as her time budget allowed, however, on rare occasions she  allowed us to pick a "TV Dinner" from the frozen foods aisle. 

We would get the one with brownie and corn!

That would totally make my older sister's and my day~... 

 Our most likely pick? 

The Salisbury Steak with mashed potatoes, gravy, corn and chewy brownie....

  

 We looked at this as treat!!!

  I know I hear you gagging and retching, hey it was the 70's what can I say??

 If you grew up in the 1970's chances are you had those mystery meat patties floating in that tasteless brown goop....

Notice the gravy, that is the texture I CRAVE!

This is my homage to that childhood memory: the gravy is a thinner brown gravy like a thicker glaze, yet not gloopy  and  far from that flavorless goop loaded with preservatives and by-products!

It is flavorful and frugal yet, it has a familiarity to it- so delicious it is a meal  my family requests on a regular basis and is on my monthly meal rotation!

 It is good enough to serve company yet homey enough to soothe the blues away!!

• 2 & 1/2  Lbs lean ground beef
• 3 T Worcestershire sauce
• 1 onion, 1/2 grated & 1/2 sliced thin
• 1 egg, slightly beat
• 8 oz button mushrooms sliced
• 3 cloves garlic smashed or grated
• 1/3-/2 C-bread crumbs
• 2T Parsley
• 1t kosher salt or to taste
• 1/2t fresh cracked pepper, or to taste
• 2 C Beef stock
• Flour
• Neutral tasting oil, I mostly use EVOO
• 3-T Water
• 3-T Cornstarch or Arrowroot

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1. Mix ground beef, 1 T Worcestershire sauce, grated onion and 1/2 of the garlic, bread crumbs, egg, parsley, salt and pepper in a large bowl. Shape into 1/4 Lb oval patties and slightly indent the center. Coat slightly in flour and set a side.
2. Meanwhile heat oil in large frying pan over med-high heat, once the patties are made and lightly dusted/coated in flour sear in hot oil. Looking to sear not cook all the way through!
3. Once seared and golden brown crust is on both sides, deglaze the pan with beef broth picking up all the brown flavor bits of deliciousness! Add rest of Worcestershire sauce, garlic, sliced onions, mushrooms, salt and pepper to taste
4. Stack the gr. beef patties in a slow cooker and pour gravy over meat
5. Set slow cooker on low for 5-7 hours-I have allowed this to go 8 hours with no ill effect on flavor or texture
6. Mix Cornstarch and water to make a "slurry" with a fork in a small bowl until smooth
7. Carefully remove lid away from your arm and face and Skim fat with spoon & gently remove the patties. Mix in cornstarch slurry
8. Place patties back into slow cooker replace lid and set to high for 30 to thicken gravy to thicker consistency.
9. Place the patties on serving platter, pour gravy over top and sprinkle w/parsley
10. Serve with homemade mashed potatoes, hot butter corn, and fresh made bread for a feel good stick to your ribs homey & FRUGAL dinner!

Makes 12 good palm size patties, we eat 1/person so this is enough for 3 meals eat one stack of 4 now and freeze the rest according to directions below:
(for manly appetites 2/person).

To make this freezer dinner there are 2 options I use frequently:

     #1: Shape Patties and place on wax paper lined cookie sheets and "flash Freeze uncooked" Once   

     frozen place into freezer storage container of choice. I ALWAYS chose a gallon freezer bag 6 

     patties will fit one, freezing flat is what I am always looking for so save space in my freezer.

    #2: After step #2 above in cooking directions"Searing and crusting", allow patties to cool to room  

    temp and lay on cookie sheet like above and package as described above.

     ~ Pour Broth in pan like in step #3 above in cooking and deglaze pan adding mushrooms, garlic 

     onions, Worcestershire sauce, S & P to taste. Allow to cool to room temp and package in a freezer

     storage bag. Freeze laying flat and once frozen be sure to freeze and label so you know this stock 

     goes w/Salisbury "steak" Patties. This is what I call a "Crock Pot Meal Kit"    

RECIPE WED #16: Chicken Tortillas Soup

 Ingredients

• 1 onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons chili powder
• 2 T Smoked Paprika
• 1 teaspoon dried oregano
• 1 (28 ounce) can tomato Puree
•  3 C chicken Stock
• 1/2 C Chili Pepper Brine
• 1 cup whole corn kernels, cooked
• 1 (15 ounce) can black beans, rinsed and drained
• 1/4 cup chopped fresh/dried cilantro
• 1 & 1/2 Lb boneless chicken breasts
• Squeeze of 1 Lime 

Garnish

• crushed tortilla chips
• quacamole
• shredded Monterey Jack cheese
• chopped green onions
• Sour Cream
• Chopped Fresh Cilantro

Directions

1. In a med bowl add corn, beans, cilantro, chili powder, smoked paprika, oregano, tomato puree, stock, lime juice and chiles brine stir to combine.
2. Into Crock pot add chicken breasts, onions, & garlic. 
3. Pour rest of ingredients over top
4. Cook on low for 4-6 hours
5. Cool to room temp and add to (2)- 1, Gallon Freezer Bags
6. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

RECIPE WED #15: Chicken Paprikash

This is hands down one of my favorite chicken dishes plus one of my dear friends Nancy gave it to me makes it extra special!

Looks like this pic from: 247lowcarbdiner.blogspot.com

She is such a fabulous cook, amazing crafter, meticulous house keeper and inspirational gardener, it's even part of her name, LOL!! She is one of those people who you are so blessed to have in your life- that come along side you and mentor you and the impact of their impression on your life is a thumbprint time will probably never erase.

 Unfortunately similar job advancements that brought her into my life also removed her from my daily life and have placed her many states away. I think though we aren't able to contact regularly I think of her often  especially when I make this dish. She makes dumplings with this dish that are so light fluffy they melt in your mouth and though she gave me the recipe I just can't duplicate it, it always tastes like undercooked lumps of doughy-dough...so  I pair it with her simple spinach salad and EVOO vinaigrette and most of the times homemade eggless noodles- one day I will master the dumpling!!

Her original recipe cooks on the stove pot and calls for basic paprika, we LOVE smoked paprika so I make it with smoked and with my family time constraints I adapted the recipe for the crock pot...tastes soooooo delish,

Chicken Paprikash

• 1 3-4 Lb whole chicken, cut up {or pieces you family likes or is on sale like leg quarters, breasts, etc...)
• 1/2  onion diced 1/2 quartered
• 2C chicken stock
• 2-3T smoked parika
• 1/4-1/2 C sour cream
• kosher salt and fresh cracked pepper to taste
• garlic infused EVOO or plain if you have it 
• 1/2 of red and yellow peppers, chopped in large pieces

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1. Season Chicken Breasts with S& P and rub into skin with a light coating of EVOO and allow to come to room temp for 20-25 min
2. Heat skillet and once hot add EVOO over medium heat, do not get so hot it's smoking. Once water flicked across skillet "dances" it is ready to add Chicken
3. Place Chicken skin side down and ALLOW to sear and crisp skin for about 4-5 min
4. DO NOT flip chicken if sticking, it means it has not crisped enough, be patient and allow the skin to get that carmelization, it will tell you once it does by releasing!
5. Once chicken easily turns flip chicken and cook 2-3 min more. NOT cooking all the way through just searing, in the words of Chef Anne Burell "brown food tastes better!"
6. Place quartered Onion and peppers in bottom of crock pot-will infuse the chicken with awesome flavor and later we will sneak in some veggies!
7. Place chicken in bottom of crock pot, pour stock in pan and cook several minutes scraping up all the brown goodness and pour stock over chicken
8. Add finely diced onions, parika and kosher salt and fresh cracked pepper.
9. Cover turn on low and cook for 4-6 hours.
10. Remove chicken and large pieces of onoins and peppers.
11. Add sour cream to stock {or in our case we use yogurt that has been drained of some it's whey for the cultured aspect}
12. Pick the  meat off of the bones and keep the skin and bones for stock later, I place in gallon bag until it's full then make a flavorful stock from the bones and skin.
13. Wiz the onions and peppers in food processor for a few pulses to puree the veggies. I love how this thickens the sauce and allows me to sneak in veggies and at the same time flavor my dish!
14. Add meat back in and replace lid lightly, turn off heat but leave alone while you make noodles or if you can make a decent dumpling do so now.

Spinach salad

6 oz baby flat leaf spinach
palm-ful of crumbled feta cheese
freshly toasted almond slivers

Toss with favorite EVOO vinigerette, I don't measure I just use a cruet and pour in balsamic vinegar to line, add EVOO to line then add water sprinkling in salt and pepper.

As by evidence of my menus we make this about 2-3 times/month, it's easy, economical, tasty and really once your sear the chicken pieces it really isn't time consuming, after about 10 min of prep it's basically a "set it and forget it" type recipe....ENJOY!

RECIPE WED #10: Chicken Perkelt

Basically Chicken Paprikash w/mushrooms...a delish Eastern European Dish I have improvised to utilize the slow cooker...Really easy and Yummy!

• 2 Lbs Spilt Chicken Breasts
• 1 onion diced
• 2 garlic cloves minced
• 2 C Chicken Stock
• 2 T Smoked Paprika
• Kosher Salt & Cracked Black Pepper to taste
• 8 oz sliced, cleaned fresh button Mushrooms
• EVOO
• Fresh parsley
• 3-T  Sour Cream

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1. Rinse Chicken Breasts well, & pat dry with paper towel. Season well w/kosher salt and pepper massage into skin. Set aside.
2. Pour barely enough EVOO to coat bottom of skillet (about 1-2 T) and heat over med-high heat until water flicked across it sizzles.
3. Place skin side down, cook until skin is crispy and is easily turned. (about 7-9 min) flip and cook other side. ONLY looking to crisp/brown chicken not cook all the way through. This step can be omitted and still get great results, I just like the added flavor browning the chicken gives the recipe.
4. Lay Chicken breasts in bottom of slow cooker and add onions, garlic, smoked parika, salt & pepper. Pour chicken stock over top and set cooker to low & cook 4-6 hours
5. Remove chicken Breasts and pick meat off of bones. {I place skin and bones in freezer bag to make stock with on a later date}. Shred w/2 forks, make sure you get all the bones out of meat and stock!
6. Add sliced mushrooms, chicken pickings, and sour cream. Cook 30-45 min more.

Serve w/Noodles, rice, or mashed potatoes