Fresh Beet and Orange Salad

One of the most beautiful and tasty ingredients this time of year is fresh beets.  I was watching Alex Guarnaschelli the other day and she was preparing a pasta salad with fresh beets.   It looked amazing, but it was also a vegetarian dish and my husband and son would both say where is the meat?  So instead of simply adding a meat to Alex's recipe I came up with my own and can once again say thank you to Chef Guarnaschelli for inspiring me!

Ingredients
1 Bunch Fresh Beets
2 Large Oranges
1 Cups Water
1/4 Cup Red Vinegar
1 Tablespoon Orange Marmalade
1 Tablespoon Olive Oil
Salt and Pepper

Preparation

1. Clean and peel beats thoroughly.  If the beets you purchased came with the greens, set aside a few leaves for later
2. Cut beets into bite sized pieces
3. On stovetop, place beets in a sauce pan with the water.  Allow to boil and when the beets are fork tender, remove the beets from the liquid and set aside.  Allow the now beautifully colored beet infused water to reduce by approximately 1/2.  Remove from heat. 
4. In small bowl, combine beet infused water, vinegar, orange marmalade and olive oil.  Whisk thoroughly and set aside
5. Peel orange and cut into bite sized pieces
6. Wash beet leaves thoroughly and rough chop.  The beet leaves are on the bitter side so use them at your discretion.  I like the color and the bitterness they add to the dish.  If you don't like the taste, simply don't use them.
7. In bowl, combine beets, oranges and beet leaves.   
8. Season with salt and pepper
9. Dress with vinegarette

Enjoy!
  

Chicken Fried Steak

I have yearned to be a Southern belle for years and constantly pleaded with my husband to please move to the South.  Well, little did I know that because Maryland is located South of the Mason Dixon line, I now live in the South.  I have always loved Southern food so here is a recipe for Chicken Fried Steak.  Y'all enjoy! I keep catching myself saying y'all and my son said fixin' the other day, I am bound and determined to embrace my new life and everything it has to offer!

Ingredients
2 Lbs Cube Steak
1/2 Lemon Juiced
1 Cup Flour  
2 Cups Chicken Broth
1/2 Cup Whole Milk
1 Tablespoon Fresh Thyme Leaves
1/4 Cup Canola Oil
3 Eggs (beaten)
Salt and Pepper

Preparation

1. Preheat Oven to 250 Degrees
2. Cut Cube Steak into portions
3. Place flour and eggs into two separate bowls or shallow containers
4. Season flour heavily (when you think you have too much, add a little more)
5. Dredge meat with flour on both sides, then into the flour and then again into the flour.  
6. Season the meat again and allow to rest for approximately 10 minutes
7. On medium-high heat, place a large saute pan add enough oil to cover the bottom of the pan.  Make sure the pan is hot before you add the meat, if it doesn't sizzle the pan is not hot enough.  Brown each side of the meat (approximately 3-5 minutes each side).  If need be, work in batches and place the meat that is already browned on a sheet pan in the oven.  Continue until all meat is browned and place in the  oven, season again. 
8. In the same pan with the drippings from meat, whisk in the flour.  Add the chicken stock and lemon juice and deglaze the pan.   Allow to come to a boil and the liquid begins to thicken, add milk and thyme and whisk until desired thickness has occured.    Season with salt and pepper AGAIN
9. Serve the steaks topped with the gravy

Enjoy!

Dinner Party Tri-Tip with a Chipotle Dipping Sauce

This weekend the weather was absolutely beautiful so I wanted to do something on the grill for dinner.  I knew we would be having our dear friend over for dinner as a combination birthday dinner and thank you for helping my husband with a project dinner.  This particular recipe uses my mother's marinade and one of my favorite cuts of beef, tri-tip.  It is absolutely perfect for a dinner party or when you want leftovers for the next day.  Keep in mind when you are planning on serving this dish, that you give yourself enough time to marinate, at minimum you need 4 hours marinating time.  I have also included a Chipotle Dipping Sauce that my son Mason always requests when I serve tri-tip

Ingredients
3 1/2 Lbs Tri-Tip Roast
2 Fresh Lemons (Juiced)
1/4 Cup Dale's Steak Seasoning
1/4 Cup Olive Oil
1/4 Cup Dry White Wine
3 Garlic Cloves Minced

Preparation

1. In bowl, combine lemon juice, Dale's Steak Seasoning, olive oil, wine and garlic.  Mix thoroughly
2. Using a Jaccard or a fork, poke holes on both sides of the tri-tip.  Place meat in a container large enough to hold the meat, pour the marinade over the tri-top cover and refridgerate.  Allow to marinate for a minimum of 4 hours.
3. On a hot grill over high heat, sear the tri-tip on both sides (approximately 3 minutes).  Turn the grill to medium high heat and continue to cook until desired temperature is achieved (approximately 13-15 minutes per side on our grill)
4. Remove from grill, let rest for approximately 3 minutes and slice

Mason's Dipping Sauce
My son is hug fan of dipping sauce whenever I serve tritip.  This time, he requested a somewhat spicy but creamy sauce.  So I used 2 Chipotle Pepper in Adobo Sauce, 1/4 cup Sour Cream, 1/4 Mayonnaise, 1/2 Fresh Lime Juiced.  I chopped the peppers finely, then simply combined the  rest of the ingredients throughly and served as a dipping sauce for those who want a little something spicy on the side. 

Blackberry Cream

On our second stop using fresh seasonal ingredients, the blackberry is the star of this simple dessert.  I never have nor will I ever be a pastry chef nor do I have a particular affinity towards sweets, but my boys do.  So during the weekend, I make an effort to prepare at least one homemade dessert for my family to enjoy.  This particular dish consists of 6 ingredients and took me 10 minutes total to prepare.

Ingredients
1 1/2 Cups Blackberries
1/2 Fresh Lime (Juiced)
2 1/2 Tablespoons Brown Sugar
1 Cup Heavy Cream
1 Tablespoon Confectioners Sugar
1/2 Teaspoon Pure Vanilla Extract (I couldn't find fresh vanilla beans so I used extract instead)

Preparation

1. In a bowl, use the back of a wooden spoon or masher and crush the blackberries.  Add the lime juice and brown sugar, mix thoroughly
2. In another bowl, add cream, confectioners sugar and vanilla.  Blend with a hand mixture (approximately 2 minutes) until you have soft peaks
3. Pour the the blackberry mixture into the cream and swirl to blend. 
4. Top with a few fresh blackberries and serve

Enjoy!

Mascarpone and Watercress Potato Cakes

When I lived in Arizona I guess I took it for granted the availability of fresh products that I could always incorporate into dishes without them negatively impacting my food budget.   I am happy to say that I am starting to see fresh, locally grown products filling the market at reasonable prices which gets my creative culinary juices spinning with ideas for new dishes.   Join me on the journey to cook fresh!  Our first stop utilizes watercress which is a member of the cabbage family that incorporates a somewhat peppery flavor into a dish.  I thought it would be a nice accompaniment to a potato cake.

Ingredients
1 1/2 pound Potatoes (I used Yukon Gold)
1 Sweet Yellow Onion
2 Garlic Cloves
1/2 Lbs Watercress
1/2 Cup Mascarpone
2 Tablespoons Light Cream
1/2 Cup Chicken Stock
Olive Oil
Salt
Pepper


Preparation

1. Peel potatoes and cut into chunks.  Place potatoes in a microwaveable bowl, add the chicken stock, cover bowl with plastic wrap.  Place bowl in microwave and heat until the potatoes are fork tender. Uncover and set aside to cool
2. Peel and dice onion, mince garlic, stem the watercress
3. In saute pan, add enough olive oil to lightly cover the bottom of pan.  Add onions and garlic, salt and pepper to taste and cook until translucent.  Add watercress and cook until it is wilted.  Remove from heat
4. Once potatoes are cooled, with a fork or masher break the potatoes into smaller chunks.  Add the onion, garlic, watercress and mascarpone to the potatoes and mix thoroughly. Season with salt and pepper.
5. Preheat oven to 175 Degrees
6. Shape the potato mixture into cakes.(approximately 1 1/2 -2 inches in diameter)
7. On stovetop on medium high heat, in a large saute pan add enough olive oil to cover the bottom of the pan.  Add potato cakes and cook until they are golden brown on both sides (approximately 3-4 minutes) If need be, work in batches and place the browned potato cakes in the preheated oven on a greased sheet pan
8. Season with salt and pepper and serve

Enjoy!

Chicken, Roasted Pablano Pepper and Jicama Tacos

Last Friday night, I assisted at the local cooking school and the chef made a dish using jicama.  I was reminded of how much I enjoy the flavor and texture of this particular ingredient and I became determined to come up with a dish to highlight my long lost friend jicama.   If you have never had jicama,  it is crisp like an apple but very mild in flavor and takes to spice very well.  It added just the right amount of crunch I was looking for in this dish and paired well with the pablano and queso fresco cheese.

Ingredients
1 Pablano Pepper
1 Red Pepper
1 Small Jicama
1 Lbs Ground Chicken
2 Garlic Cloves
1 Small Yellow Onion
2 Limes
2 Tablespoons Queso Dip
2 Tablespoons Salsa Verde
Queso Fresco
Fresh Cilantro
Olive Oil
Salt and Pepper
Flour Tortillas

Preparation

1. Turn oven to broil. Place pepper on sheet pan and place in oven. Allow to the skin to blister on each side and turn pepper until all sides are roasted. (Approximately 2-3 minutes per side)
2. Place peppers in bowl and seal tightly with plastic wrap. This will allow the pepper to sweat and they will be easy to peel. (Approximately 5 minutes). Peel charred skin from peppers, remove stem and seeds and dice, set aside
3. Peel jicama and dice
4. Deseed red pepper and dice
5. Chop Yellow Onion and mince garlic
6. In small bowl, combine the queso dip and salsa verde until thoroughly combined
7. Turn stovetop to medium high heat, coat bottom of saute pan with olive oil and add onions and garlic.  Season with salt and pepper.   Saute for 2 minutes, add chicken and cook through.
8. Add pablano pepper, red pepper and jicama.  Combine ingredients and saute for 3 minutes
9. Add the queso and salsa verde mixture and fold into other ingredients
10. Squeeze the juice of two limes over ingredients and combine.  Saute for an additional 2 minutes
11. Heat flour tortillas in microwave for 1 minute (just open the package and set them in and let them steam in the plastic)
12. Place your meat mixture on tortillas, top with queso fresco and fresh cilantro, fold and serve.

Enjoy!

Jalapeno and Orange Marmalade Pork

I love experimenting with sweet and spicy flavors in the kitchen.  I have to be careful though because my son and I like more savory flavors but not to spicy but my husband loves sweet and the more fire the better.  I think this dish is a nice combination of both and for those that like more heat, simply add more jalapenos. 

Ingredients
1/4 Cup Honey
1/4 Cup Dijon Mustard
2 Tablespoons Cider Vinegar
3 Tablespoons Orange Marmalade
1 1/2 Cup Chicken Stock
1/2 Cup Pickled Jalapenos
4 Boneless Pork Chops
1/2 Cup Flour
1 Tablespoon Corn Starch
Olive Oil
Salt
Pepper

Preparation

1. In small bowl, combine honey, mustard, cider vinegar, orange marmalade, chicken stock and corn starch
2. Chop jalapenos and add to the honey/mustard sauce
3. Pound pork until thin
4. In another bowl, add flour and season generously with salt and pepper.   Mix thoroughly.  Dredge pork in flour mixture
5. In a saute pan, add enough olive oil to coat the bottom of the pan.  Turn heat to medium high.  Wait for the pan to be hot, add pork and cook each side until golden brown (approximately 3-5 minutes)
6. Once pork is browned, add the honey/mustard sauce.   Cook until the sauce has thickened and the pork is cooked to your taste (approximately 3-5 minutes)
7. Serve

Fresh Dilled Red Potatoes

My dill was growing like mad so I needed to use some of it in a dish.  I love the combination of potatoes and fresh herbs so hence the birth of my husband's new favorite side.  It's fresh, easy and can be done in 15 minutes!

Ingredients
10-15 Red Potatoes
Handful of Fresh Dill
1 1/2 Tablespoons Butter
Salt
Pepper

Preparation

1. Partially peel potatoes and cut in half and place in a pot
2. Cover the potatoes with water, season with salt and place on the stovetop.  Cook until fork tender
3. Rough cut dill
4. Once potatoes are fork tender, drain water and return to the same hot pot.  Add butter, dill and salt and pepper and shake the pot until the ingredients are combined. 
5. Serve

Watermelon Salad

Finally, the watermelons are here!  The baby seedless watermelons are my absolute favorite and I try to always have one cut up in the fridge for a quick, healthy snack when the season allows.  I was experimenting in the kitchen yesterday and came up with this quick salad that not allows is so pleasing as a palate cleanser but is also a different salad dish and literally took minutes to prepare. 

Ingredients
Baby Seedless Watermelon
Fresh Fennel (see note below)
Fresh Mint
1 Cup Balsamic Vinegar
1 tsp Sugar

Preparation

1. On the stovetop, medium-high heat combine balsamic vinegar and sugar in a small sauce pan.  Bring to a boil, turn down heat and allow to simmer and reduce to a syrupy consistency.  Set aside to cool.  (You will have more than you need for the recipe, but I always keep a balsamic glaze in the fridge to drizzle over a caprese, a white pizza, strawberries and anything else that I think needs a little extra punch of flavor.)
2. Cut watermelon into cubes
3. Grate fennel bulb.  If you are unfamiliar with fennel, it has an anise flavor so if you don't like that black licorice flavor, you probably won't like fennel.  If you don't just skip the fennel and continue on with the recipe. 
4. Rough cut mint
5. Rough cut mint
6. Plate watermelon, top with a touch of fennel, garnish with mint and drizzle with balsamic glaze.
7. Serve cold

Enjoy!

Roasted Pepper and Turkey Al Forno

I admit it I am hooked on cooking shows and am constantly trying out recipes and adapting them as I go.  This particular dish was featured on Guy Fieri's Show Guys Big Bite.  One thing I have learned from Guy Fieri is his dishes are never dull.  But as usual, I just couldn't leave it alone and had to make a few changes to fit my taste buds.   This is super simple and great for leftovers.

Ingredients
2 Poblano Chile Peppers
1 Large Red Pepper
1 Pound Ground Turkey
1 Yellow Onion
3 Garlic Cloves
2 1/2 Cups Chicken Stock
1 Cup Light Cream
1 Cup Fresh Corn (if you can't find fresh, use frozen BUT do not use canned)
1 Pound Penne Rigate Pasta
3 Tablespoons Flour
1 1/2 Cups Panko Breadcrumbs
1/2 Cup Grated Pecorino Romano Cheese
1 Tablespoon Paprika
1/2 Cup Fresh Cilantro
Olive Oil
Salt and Pepper

Preparation

1. Turn oven to broil.  Place peppers on sheet pan and place in oven.  Allow to the skin to blister on each side and turn pepper until all sides are roasted. (Approximately 2-3 minutes per side)
2. Place peppers in bowl and seal tightly with plastic wrap.  This will allow the pepper to sweat and they will be easy to peel. (Approximately 5 minutes).  Peel charred skin from peppers, remove stem and seeds and dice, set aside 
3. Cook Penne until al dente, drizzle olive oil to coat pasta and set aside.
4. Peel onion and garlic and chop both finely, set aside
5. Rough cut cilantro, set aside
6. If using fresh corn, husk and use knife to remove kernels from cob, set aside
7. Turn stove top to medium high heat, add olive oil to coat bottom of pan.  Add onions, garlic and turkey.  Season with paprika and salt and pepper.  Cook until turkey is browned.
8. Add flour to combine with ingredients, cook for approximately 2-3 minutes. 
9. Add chicken stock and cream and allow it to come to a boil, turn down heat.
10. Add the peppers and corn to combine the ingredients thoroughly.  Allow to simmer for 15 minutes
11. Preheat oven to 350 degrees
12. In small bowl, add breadcrumbs, Romano Cheese and drizzle enough olive oil to lightly coat the breadcrumbs (do not saturate, just enough to add a nice yellow color to the mixture.  Mix thoroughly
13. Grease 9 x 13 baking dish
14. Add pasta to the ingredients on the stovetop and combine thoroughly, transfer to 9 x 13 baking dish
15. Sprinkle the bread crumb and cheese mixture over the pasta, season with salt and pepper and top with fresh cilantro.
16. Place baking dish on sheet tray to assist with spill over.  Cook for 35 minutes or until golden brown and bubbly.
17. Serve

Enjoy!