Homemade Taco Seasoning

Hey guys!  Thanks for making the "click" and reading!  We are in the middle of a 96+ degree everyday heat wave.  Feels like 105-110 most days.  Cooking oddly has NOT been the last thing on my mind in the heat.  This is good weather for cold sandwiches, salads, and slow cooker recipes.  No heating up of the kitchen and not a lot of work.

For me, this weather keeps me in the AC, and wanting to cook!  In this case the beginning of something spicy and hot!  Or potentially anyway!

I have been working on being more, oh.....what's the word, health conscience?  No.  Just, more aware, maybe that is a more fitting term.  I am working on reducing salt.  Slow but sure.  I keep noticing all of the salt in these store bought seasonings and I just had to work something else out.  I enjoy making my own spice blends so I took a shot in the dark and went with it.  I must say, this is better than anything out of a package.  Perhaps I am partial, but, my husband agreed.  I will share a recipe soon using this seasoning.

I would suggest 2 T. per pound of ground beef, go easier if you like less spice.  I mean, you can certainly leave out the ground red pepper, or reduce it with no problems.  I say keep it in, just use less if you are a little apprehensive.  Get spicy friends, get SPICAAHHHH!

I just tossed mine in a pint size ball jar.  Add the following ingredients in and shake!

2 T. Paprika
1/4 tsp. Ground Red Pepper
2 T. Chili Powder
1 tsp. Garlic Powder
1 T. Cumin
1 1/2 tsp. Salt
1/4 tsp. Black Pepper
2 T. Onion Powder
1 T. Dried Parsley

Notice I used garlic POWDER and onion POWDER not salt.  If you choose to use the salt versions, please omit the addition of regular salt.  Twist the lid on and shake, shake, shake it!  1-2 T. for each pound of ground meat!

Enjoy and let me know what you think!

Mexican Hot Chocolate Cupcakes

Uh huh, and you thought these were just plain chocolate cupcakes with cute sprinkles.  OH, NOOOO!  These have so much personality!!  Let me tell you why!

I had Mexican hot chocolate a long time ago.  It was SO good, I loved the little spiciness and tiny bit of heat on my tongue after I took a drink.  It just warmed me right up.  I was thinking about it again recently with the weather getting cold, but needed to make some cupcakes for some adults.  I knew only adults would be eating them and I wanted to set off all of their gastro-intestinal alarms so I thought these would be awesome.  Ok, just kidding.  But the chocolate and the spice and the heat just all work and definitely an unexpected flavor combination.  It isn't enough heat to bother most people and you can definitely use the lesser amount or even none at all.  (or more!). 

These really are just a basic nice dark chocolate cupcake with the addition of a few ingredients.  I will warn you the batter will be VERY thin.  You did nothing wrong.  They are so moist when they are done!  I got about 32 cupcakes from this recipe.  Do not fill your liners more than halfway full.  The icing recipe will be exactly enough if you are piping and maybe a bit more if you are just spreading icing on so be generous if you are doing it that way.  If I were making these for people I knew loved the heat I would have but a tiny sprinkle of cayenne on top.  Instead, I used fun little fall sprinkles!  Like I mentioned before, remove the cayenne and cinnamon if you want just a plain super moist delish chocolate cupcake.  But I encourage you go for the gusto!

Cupcakes:
1 3/4 cup flour (all purpose)
1 tbsp. cinnamon
1/8-1/4 tsp. ground red pepper
5 tbsp. unsweetened cocoa powder
1 cup sugar
1 cup brown sugar
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 cup oil
2 tsp. vanilla
1 cup boiling water

Preheat your oven to 350 degrees F.  Combine dry ingredients n a large bowl or in the bowl of your standing mixer.  Add in remaining ingredients except boiling water, mix to combine.  When well combine add in boiling water and mix again, just until the water is incorporated.  This recipe will yield about 28-32 cupcakes.  You could also make in a 9x13 pan.  Cupcakes bake 20-25 minutes.  If you are using a 9x13 bake it for 30-35 minutes!  Let cool and let's make this creamy frosting!

Frosting:
1 cup unsweetened cocoa powder
1/4 tsp. ground red pepper
1 tsp. cinnamon
1/2 cup butter (softened)
1/2 cup light corn syrup
1 tsp. vanilla extract
1/4 tsp. salt
1/4 cup warm water (may need an extra couple of tablespoons especially if piping)
4 cups confectioners sugar

Mix all ingredients until smooth and creamy!  Pipe or spread icing on your cupcakes!

Enjoy these unusually delicious treats!

Touchdown Corn Salsa

I live in the Cornhusker State.  I moved away, and returned in recent years, and it is still a state where the word "corn" must be the most used word among its residents.  Cornhuskers, (though we won't discuss them right now), cornfields, corn trucks, corn pickers, popcorn, corncorncorncorncorn!

It was only natural, in light of it being football season, that I made a game day snack that contained corn, right?  You know, you make all that game food and just make an entire, day long meal out of them?  Do you all do that too?  We are a picky loving' family, we just would rather "picky" to the Philadelphia Eagles!  Yes I admitted it, a Nebraskan who isn't a huge Husker fan.  You all know I am going to have to into hiding now, right? 

Anyway, this is a fairly healthy dish for me.  I mean, this is no diet blog for sure, but I also love healthy things too!  Yes I DO!  Mind you, I ate this salsa between the beans.  I don't groove on beans, not even in this salsa.  The flavor is great, and though I did not use cilantro, I think it might be a tasty addition if you groove on it.  Such a split world when it comes to cilantro eaters and cilantro free'ers!   How do you exactly spell that, really?  I like my way, so it is staying.   Enjoy this for game day, your next FIESTA, or just for healthy snacking anytime!  This makes a fairly large batch.  OK, it makes a huge batch. 

1 large tomato, diced (approx 1 1/2 cups)
1 15 oz can black beans (rinsed and drained)
1/2 small jalapeno FINELY diced (more or less to suit your tastes)
1/2 cup onion
1 16oz bag of frozen corn
1 TBSP minced garlic
1 tsp salt
1 tsp pepper
3/4 cup apple cider vinegar
1/2 cup vegetable oil (or oil of your choice)
1/2 tsp hot sauce (optional)
2 tbsp. cilantro (optional)

Combine all ingredients.  Cover and refrigerate at least 1 hour before serving.  The longer it sits, the better.  Stir occasionally if you like while it is chilling!  Serve with chips and you have a TOUCHDOWN!

Your "GO BIG RED" Chefwannabe

Hoss's Carolina BBQ Sandwich

Greetings from me and my adorable husband!  He has been wanting to make some BBQ for awhile, he has wanted to replicate one he had as a kid, that he swears he can still taste!  We added coleslaw to the top, with the spicy of the pork and the sweet of the coleslaw, holy cow, amazing!  Here is my recipe for coleslaw. 

 

Get a 4 to 5 pound pork butt or shoulder and cover it with my dry rub,  ( or choose a rub of your choice). Place the rub covered pork in a zip lock bag or a covered bowl overnight. Try to rotate the pork from one side to the other every 2 to 3 hours until you go to bed. It really makes the pork tasty! Early the next day pull out your crock pot ( I would use a smoker if I had one but this works well too). Place the pork into the crock pot with the fattier side down. Pour in one cup of cider vinegar and one cup of water onto the pork. Cover it with the lid and turn on low if you plan on being gone for at least 8 hours or high if you want it done in 4-6 hours

Please note: this is NOT I repeat NOT a traditional BBQ sauce. It is thin and spicy. Not thick and smoky. This sauce in it’s perfect form is only slightly thicker than water.

NC BBQ Sauce (non-Traditional Eastern NC BBQ sauce- The traditional Eastern NC does NOT have Ketchup, sugar, salt or even Tabasco- But Western does and I like to mix them both and this is my recipe)

1 cup of cider vinegar
½ cup of water
¼ cup of ketchup (sometimes I go with ½ cup if I want it thicker- remember though this is a THIN sauce)
2 heaping TBS of brown sugar
1 TBS white sugar
1 TBS Kosher salt
1 TBS Tabasco sauce
1 TBS Black Pepper
1 TBS cayenne pepper ( if I am making this for me I add 3 more TBS- 1TBS for me per pound of Pork)
1 TBS Red Crushed pepper

Place all of your ingredients into a 5 quart pot. Bring to a boil, then turn off the heat. Now add the 4-5 pound pork shoulder or butt (from the crock pot) ( I use boneless because I hate the little bones from a bone in roast even though it gives you better flavor with the bone in)  into the pan and pull your pork apart with 2 forks incorporating the pork into the sauce.  

Place a generous amount of pork on a roll of your choice and place Cole slaw on top of the pork.

This recipe makes at least 12 to 16  good sized BBQ sandwiches.

I know this may not be the traditional Eastern or Western North Carolina BBQ sandwich, but I lived there for over 4 years and it’s a pretty close blend of one of my tastiest memories as a kid so please enjoy one with me and let me smile without the arguing on which one is better!

"HUSBAND TO ONE CHEFWANNABE" 

George (aka Hoss)

 

Spicy Turkey Meatballs

Ahh, summer!  The season of parties, get togethers, family reunions, and all things party!  Is it any wonder you can't wait for school to start, just so you can slow down?  It is like needing a vacation from vacation.  Seems the summers are as busy or busier than any school year.

Do you always bring the same thing to parties?  You know the parties where you are asked or expected to bring a dish, or an appetizer, finger foods, etc.  Are you always pressed for time, or ideas and just end up stopping at the market on the way and buying something?  I will admit, it has happened to me a few times.  Sometimes it ISN'T my fault.  Just to clarify.  Regardless I am as guilty as the next guy for running into the store for some chips and salsa, chips and dip, some salad (gag), or a mix of all of the above.

I think it is important to have a few of these little party recipes in your arsenal, don't you?  These little cocktail meatballs are perfect, in a bowl, in your crock pot.  Yes, I said CROCK POT.  Smack a small cup of toothpicks by it and call it a party!  My husband thinks would go good on a little toasted roll for sandwiches as well.  They definitely have a kick, I rarely give you spicy recipes, but this one, you can adjust the amount of heat, but come, just do it!   These are quick and as I mentioned, you can simmer them on the stove, OR throw them in your crocky and set it and forget it!

Meatballs (makes 36 meatballs)
1 lb ground turkey
1 egg
1/4 cup breadcrumbs
1 1/2 tsp horseradish (not the sauce)
2 tbsp. grated onion
1/2 tsp black pepper
1 tsp salt
2 tsp hot sauce (I use sriracha)
2 tbsp vegetable oil

Preheat oven to 400 degrees F.  Mix all ingredients until completely combined.  Form into meatballs and place on cookie sheet.  Bake for 10-12 minutes. 

They may NOT be done all the way at this point but it is OK because they will simmer in the sauce at least an hour where they will finish cooking!

Sauce
1 cup catsup
3/4 cup water
2 tbsp. brown sugar
1/2 cup of you favorite BBQ sauce
1 tsp yellow mustard
1/2 tsp hot sauce
1/4 cup vinegar

Combine in a medium saucepan and bring just to a boil, add meatballs and turn to low, cover and simmer for at least 1 hour.

If using a crock pot, prepare sauce in the crock pot, turn to low and add meatballs, let go for 4 hours, you can serve right from the crock pot as well!
This is just one of those dishes that gets better the longer the meatballs sit in the sauce.  Make them the night before and reheat the next day even!

Your "pickys are my favorite kind of food" Chefwannabe

Spicy Asian Green Beans

I love green beans.  I will eat them nearly anyway you make them.  As a kid my mom grew them in her garden and I remember endless summer nights on the front porch snapping green beans so she could can them for use in the winter months.  It used to be the dreaded job, but we all had to do it and let me tell you that woman grew more green beans than I have ever seen!!

As you all know, my husband, the Chinese food master always has us eating it!  I always see these green beans on peoples plates, and on buffets, but, I have never tried them.  I am not sure why, I mean, I do love green beans, but they always seemed to look questionable to me.  I finally sucked it up the other day and tried them.  Now, I could go there, and eat only green beans.  However, as usual, I needed to add a bit more spice to mine.  I don't know how they make them, I have tried swindling other recipes from the waitresses and owner, to absolutely no avail.  Back when I was working on General Tso's Chicken, I tried, and that recipe seems to be locked up like Fort Knox.  That's fine I say, I will make my own dang green beans.  And I did! 

These are easy and quick.  In fact, this recipe is great for 2!  You can always just double it for a bigger batch.  So enjoy this twist on green beans, that I find can sometimes be a bit plain!

You will need:
1/2 lb fresh green beans
2 tsp peanut oil
1 tsp crushed or minced garlic (make that a heaping tsp)
1/4 tsp crushed red pepper flakes
2 tbsp soy sauce
splash of water (2 tbsp approx)

Snap your green beans, just to get the ends off.  You can snap them in half or smaller pieces if you like, I prefer mine long.  Rinse them and let them drain while you begin preparing your wok.

Heat 2 tsp peanut oil in a wok or high sided skillet.  When the oil is hot, add in garlic, and red pepper flakes.  Stir constantly, do not stop or the garlic will burn.  Stir for 1 minutes and then add in the green beans.  Stir fry them for 3-4 minutes, add in water and soy sauce and stir fry another 1-2 minutes.

The beans will be crisp tender.  This is not for those who enjoy mushy green beans!!  They will have a nice crunch but, be tender.  You can omit the red pepper flakes if you don't groove on the spice!!

I hope you enjoy these delicious green beans!

Your "green beans are like green love"chefwannabe

Orecchiette and Sausage (A one pot wonder)

Ok I might have lied.  No, actually I didn't.  Wait.....I think I did.

Well, it isn't technically a ONE pot oh wait, yes it is, it is ONE pot.  And ONE skillet! :)

Ok now that, that inner battle has been won, by me of course, let me tell you a little something interesting.  Do you know what orechhiette means?  It means a small ear.  I thought you might enjoy knowing that.  It is a pasta typical of a region in southern Italy (where my dads mother comes from)  Anyway the only real reason I told you was become some people just "couldn't bring themselves to eat witch finger cookies", wonder how those peeps are gonna like eating little ears.  Cause they DO look like little ears and that color just drives home the fact you COULD be consuming, small Italian troll ears.  Just pointing that out.  Maybe I should be flattered, maybe my witch finger cookies really DID look that much like a real finger, you know being green and all.

Anyway, I love this pasta.  I have a real thing for shapes of pasta.  I know it is all the same basically, I just have certain kinds I think taste better or "eat" better than others.  Bucatini, and cavatappi, and ditalini rounding out my top 3.  I think this has to be number 4.  Yea, for sure.

Now that we have covered the important issues, human appendages and pasta shapes I think we can get on with this easy, delicious crowd (even kid) pleasing, QUICK dish!  This is a spicy dish, you can remove the red pepper and use sweet sausage (mild), but unless you just can't do it or hate it, I would consider it a sin.  This is creamy, without having a heavy sauce, it has a fresh bite from the tomatoes and it is so yummy!

You will need:
16 ounces orecchiette pasta (now lets be serious, any short pasta WILL work)
1 lb ground HOT Italian Sausage
3/4 cup chicken stock
1-2 crushed cloves of garlic
1/2 tsp red pepper flakes
1 cup grated parmesan
1 1/2 cups cherry tomatoes, halved
2 T butter
salt and pepper to taste

In a skillet brown your sausage.  When it is halfway done, add in the stock, garlic and pepper flakes.  Make sure not to let your garlic burn! Stir often and let your chicken stock reduce by half.  Set aside.  In a large pot, boil your pasta per the package directions.  Make sure you salt your pasta water and use a lot of water!  Pasta needs room to groove!  When it is done, drain and add back into your pot.  Now take the contents of the skillet and add it to the pasta, add in grated cheese and butter, mix until combined.  Dump in your halved cherry tomatoes, toss and serve!  It should be beautiful creamy without any heavy sauce.  If you find it a bit dry, just add some more stock and mix!

Make sure to grate some extra cheese over the top, like my husband did. 

Enjoy this ONE pot ONE skillet dinner!

Your "loves winning inner battles with myself" chefwannabe

SouthWest Seasoned Pork Loin

Well......what to say, what to say.  It is just a spiced pork loin.  But I loved the spice so much, and thought of several things to do with the pork I thought I should share.  I think sometimes we forget that the the best tasting things are many times the simplest things.  I am simple.  Wait, that doesn't sound right.  I like simple things.  From life to food, simple is how I roll!  Ok this is starting out a little random.  Let me try again.

I made this pork loin, and I roasted it in the oven,  but it would be awesome in the crockpot and shredded for any southwest or Mexican dish you enjoy shredded pork on.  The flavor is awesome and, well, that is the part I mostly decided to share with you.  This is an official crock pot doable recipe.  Oh. Em. Gee.  I did it.  Perhaps that is why this blog is so hard to write, the words crock and pot rarely are typed into this computer and quite frankly, it terrifies me that I have become "one of you", as in crock pot lovers! Just kidding.......I get it, I get it.  I am laughing with you.  You are laughing right?

I used a 4lb pork loin.  You could use any cut of pork you like I suppose.  Make sure it is thawed and dry it off with paper towels.  It will make the rub stick better and won't be slimy.  You get my drift, I know you do.

I would advise to do this the day before.  When the rub is on put it in a Ziploc or in a container with a lid and let it sit for at least 12 hours.

Here is the spice combination I used:
1 tbsp chili powder
1 tbsp cumin
1 tbsp garlic powder
1 tbsp onion salt
1 tsp pepper
1 tsp salt
1/2 tsp cayenne (optional)

Mix in a small bowl and pat unto your meat all the way around and the top and bottom.  Put in a Ziploc or container with a lid and let marinate for at least 12 hours. (OK, OK, overnight is fine)

Put in the crock pot on low for 8 hours.  Shred and use in taco's, quesadilla's, anything!

I put mine in the oven at 350, covered until my internal temp was....I usually go 150 as an internal temp for pork.  It took about an hour and a half I believe.  Please don't come back and say, "It took mine 3 hours" or "it took mine 15 minutes"  because the truth is, I completely forgot how long I roasted it.

So that is it.  I ended up using the leftovers for some pork fried rice, and thin sliced on sandwiches.  Was awesome in both instances.  You could even PULL your pork!

So there it is, my easy, peasy, chili/southwestern spiced pork loin.  I am not a huge lover of the pork, so this made it extra tasty for me.  I plan on doing this with chicken soon.  I don't see any reason not to, do you?

Hope you like it!!

Your "did I really post something for a crock pot"chefwannabe

Spicy Shredded Beef Sandwiches!

Ever make something that you intended to be something else but it turned out pretty tasty anyway?    Yea?  OK, well that happened to me.  And I liked it!  I love happy accidents.  My history with BBQ anything, isn't stellar to begin with. 

Let me tell you about my preconceived notion of the letters B=B and Q.   My mind immediately goes to cheap, gross, BBQ sauce from a bottle that is swallowing up some mystery meat you throw on a bun. It drips, and your sandwich is soggy and you get enough BBQ sauce in one bite to make your will to live decrease by at least half. Ok so that might be a bit of a dramatization but you get what I am saying. I have one BBQ sauce I will eat and it is only available here in Nebraska that I am aware of and it is Cookies BBQ Sauce. 

When we were recently in Georgia, my husband saw this road side BBQ place.  "Ida Mae's, North Carolina Style BBQ".  He nearly had an accident pulling into the parking lot.  I, admittedly, am not a huge fan of the BBQ, anything.  However, I decided I would try it, to appease the hubs and heck, I might actually like it.  I was served up this pulled pork sandwich, not a lick of sauce to be found.  "Hey honey", I said, "I may just dig this place"!  He had his with coleslaw on top I had mine plain.  I raised my sandwich to my mouth and what I tasted was nothing short of divine!  In that moment I think all of my BBQ fear went away.  North Carolina BBQ..........mmmm-mmmmm-gooooddd!  Thanks  Miss Ida Mae!

So anyway, the point is, I accidentally grabbed a beef chuck roast instead of a pork one.  I decided to try it anyway.  Though it was NOTHING like Miss Ida Mae's it was pretty dang tasty and I deemed it good enough to share with all!  This admittedly has alot of ingredients.  I don't know what to say about that, but it turned out fab.  Make sure if you substitute ingredients you use something close in flavor.  I tried to add some alternatives to brands I used.  This is a bit spicy.  Cut out all the spicy stuff in red if you want it mild. 

 Dry Ingredients
2 tbsps Northwoods Seasoning from Penzeys Spices (any all purpose bbq seasoning)
1/2 tbsp black pepper
1 tbsp cumin
1 tbsp red pepper flakes
2 tbsps onion powder
1/2 tbsp dried parsley

Liquid Ingredients
1 tbsp Dijon mustard
2 tbsp ketchup
3 tbsp vinegar
2 tbsp honey
2 tbsp Worcestershire
2 tbsp hot sauce
1/2 cup beef stock or bouillon will work fine just dissolve cube in 1/2 cup water instead of 1 cup

1/3 cup hot sauce set aside for after meat is shredded.


4 lb chuck roast or roast of your choice
2 large onions sliced (optional)

Mix dry spices and herbs together in a small bowl  Repeat with wet ingredients in a separate bowl.  Put roast in the crock pot and salt liberally.  Pour liquid over the top and then sprinkle with the dry herbs.  If you choose to use onions, lay them on top and then let cook on high in the crock pot for 9-10 hours.  Using 2 forks shred meat. When meat is shredded add in hot sauce you set aside and combine completely.  It will be a little zap but nothing horribly spicy.  Top your sandwich with the slow cooked caramelized onions!  You can also serve some of your favorite BBQ along side for those who love it!

Enjoy!

Your "no BBQ sauce for me please" chefwannabe

Asian Chili Ramen Wrapped Shrimp!

Oh YES I did!  I KNEW I could find a way to let my dirty little secret (Ramen Noodles) into the kitchen.  I knew I could get it to hold a special place in a special dish where it wouldn't be made fun of, ridiculed for its unhealthy existence and not just be referred to as a joke!  I did it!

 

Let me tell you first.  I do not like shrimp.  I like crab and I like lobster.  No shrimpy shrimpy, no scallops, no talapia, not oysters, clams or mussels.  So this one banked shearly on the opinion of my shrimp and all seafood loving husband. 

Do you know how hard it is to find giant shrimp in the middle of the US?  I do use a seafood store here in Omaha that I can USUALLY get what I need at.  Of course, my debit card thought it was buying a diamond but none the less I was able to find about U10 shrimp.  That means that  10 or under make a pound which translates to BIG!  They techinically are Extra Colossal, but I don't feel like that were that big.  Anyway I found them out here as far from any ocean you can get and that alone was a great feat!  I only bought 4 and wrote the recipe that way because I knew my husband would be the only one to eat them.  Make sure they are peeled and deveined, whether you have your fishmonger do it or you do it at home.  Leave the tails on for easier eating!

That being said, I really do not see why you couldn't use a much smaller shrimp and use them as an appetizer or starter if you can't find the bigger shrimp or it is just far more budget friendly.  *and trust me it IS*

This is really so easy to make and it is delicious.  It will look so impressive your friends are going to think you enrolled in culinary school when in reality you were spending time behind their backs with a package of RAMEN noodles! HAHA!

I made these spicy.  To avoid that though, use shrimp flavored ramen and omit the Sriracha!  Let's get going on these babies!

You will need:
4 colossal shrimp
1 pkg chili flavored ramen *this will easily do 8 huge shrimp*
1 tsp Sriracha *optional*
salt and pepper to taste
Peanut oil for frying

Make sure your shrimp are deveined and the tails left on.  Prepare your ramen soup according to package directions only add 1 tsp Sriracha to your boiling water and when cooked,  drain ALL water and then add in 1 tsp butter and flavor packet. 

Mix until all butter is melted and noodles are coated. Let cool completely.  Bring peanut oil to 350 degrees.  Make sure to use a paper towel and dry your shrimp off.  Salt and pepper them to taste or use Mr. Pete's Seasoning!.  Take a small amount of ramen noodles, and carefully wrap the shrimp in the noodles.  Make sure to try and end them so they stick and stay in a position over the top or underneath. 

Wrap all shrimp.  We are not striving for perfection here, as you can see, a little messy wrapping just makes the dish more interesting to look at!

Fry for approx 2 minutes on each side.  Mine were done perfectly, so make sure to watch them according what size shrimp you use. 

Drain on a paper towel and serve!  Use some wasabi, duck sauce or more sriracha for dipping!

Enjoy!!

Your "I found my inner spicy Asian"chefwannabe

Chris

Mexican Rice

Hola! 
(this is all the Spanish I know basically)

Really, I crack myself up.  
So, I had a conversation under one of my son's dinner photos about Mexican or Spanish Rice with a reader.  I always say I am a big Mexican food fan, but the reality is, I don't like onions much, and I loathe beans if you remember.  I don't like shredded meat in Mexican food, has to be ground beef or chicken.  Ultimately, I think I am a complete "poser".  Is that word outdated now?   Anyway, a reader said her rice always turns out sticky.  I wanted to make her a new version but the truth is, I like my Mexican Rice a little sticky guys!  You could easily make this rice fluffier by reducing the amount of liquid by about 1/3 cup, letting it cook and then fluffing it up.  I just like a little stickage and stuff.  I like all other rice fluffy and wonderful but Mexican rice...

So I will share my recipe, you can love it or lump it.  I use a prepackaged rice for this.  So go with it, or don't and just use my method.  Yes, I realize it is sodium laden.  You can use salsa that is mild, or hot, it is completely up to your taste.  I ADORE this rice.  It is so good just alone, but when I decided to try and use it for Mexican Rice I was pleasantly surprised at how much excellent flavor it added.  I do use some fresh onions and peppers as well as the salsa.  I think you need some freshness in with store bought items to give them some life again.  We are eating this rice tomorrow with my Enchilada Casserole and I can't wait!

Mexican Rice
1 tbsp butter
1/2 cup diced bell peppers (any color)
1/3 cup minced onion
1/3 cup salsa
1 1/3 cups water
1 pkg of Yellow Rice (saffron rice)

 

Melt butter in a medium saucepan.  Add in onions and peppers and saute for 2-3 minutes until softened.

  

 

Add in salsa and water. 

 

From here on out, follow the directions on the back of your package.  Mine called for 1 2/3 cup water, I reduced it to

1 1/3 cups to compensate for the addition of salsa and its liquid .  Does that even make sense?  I hope so!  

 

You can garnish this with green onion, cilantro, whatever you choose.  Don't even comment on how salt laden the package of rice is.  I realize that, but it is one packaged item I cannot live without.  If you want to omit the package of rice, follow all of the steps and add in 1 3/4 cups of chicken stock and 1 1/2 cups of rice.  Use instant or regular.  This has great flavor and isn't to spicy.  You know how to kick it up if you want it spicier though!!

Serve this next to enchilada's!  Yum!!

Your "where IS my sombrero"chefwannabe

Chris

Recipe Swap- Buffalo Chicken Dip

*knock knock*  

Anyone home?  

It seems a little empty around here as of late, eh?  I apologize for my absence.  As most of you know, I got sick, starting the night of my birthday.  It has been 3 days short of 2 solid weeks, coughing, hacking, sleeping, hacking, finally urgent care, then hacking and sleeping some more.  I was sure I had pneumonia or bronchitis but it seems as though it is the mother of all colds.  Really?  I felt like a complete moron going to Urgent Care for a "cold".   At least if I had gone to the ER, I would have been entertained by the wackjobs in there.  Ya know?  Anyway, I am sure I am not dying now, so I claim that as a victory!

So, a new friend, Krista, aka "The Not So Desperate Chef Wife" approached me about doing a recipe swap a few weeks ago.  We would each pick one of each others recipes and make them, and blog them.  What a GREAT idea!!  Oh but wait Krista, you go ahead and make your choice, I am going to sleep, hack and cough for 2 weeks before I finally can muster the energy just to stand up in the kitchen longer than 10 minutes, K?  I am so sorry!!   If you haven't checked Krista out, please do so!   Find her at "The Not So Desperate Chef Wife".  She is so funny, has great recipes, and for you gardener and crafty types, you will find plenty there as well!  

So, here is how I decided what recipe to choose.  I was going through my blog history and noticing what items I felt like I had alot of or not enough of.  I decided I needed some party foods, some appetizers and dips.  Nothing has rattled my bell lately in the way of ideas for new recipes so I thought I would choose one of Krista's and share it with my readers!!  This is such an EASY dip, and you wanna talk about FLAVOR??  Just incredible!  If I were making it for a party, I would likely put it in a small dip crockpotty, thingy mabobber.  Can you believe I even mentioned the "C" word here?!  You all know how I feel about "those" things!  I served this dip with a few different kinds of crackers, but she suggests, and I second the suggestion, of serving it with carrots or celery as well.  My husband was dying for some hot breadsticks to dip in!

Without further delay, here is what you are going to need for this awesome dip!

1 12.5oz can of chunk chicken breast

1 8oz pkg light cream cheese

1/2 cup fat free ranch dressing  (I used regular, and yes mine is upside down so I could use up that bottle!)

1/2 cup wing sauce of your choice (any heat level)

3/4 cup shredded cheddar cheese

Open your can of chicken and drain!  I broke the chunks up with a fork a bit as well to make them smaller.
 

 

In a small saucepan combine, all ingredients.  On low-medium heat, continue mixing until all ingredients are melted, and smooth.  Turn into a small crockpot to keep warm for a party or put into a bowl and serve with your choice of crackers, veggies, or chips!!  Mine turned out with quite a little kick, so I would serve celery along with it as well!!  You can can top it with bacon, diced tomatoes, green onions, etc.  The options are endless!!

Now, get yourself over to Krista's place, and make sure to click that "FOLLOW" button.  Find her on Facebook and click her LIKE button and she likely has a twitter, OK I just looked and don't see one.  Just ask her.  Try this recipe and the plethra of other awesome recipes she has on her site!!  

Thanks for doing this with me Krista, it was SO fun, but the damn dip is gone already.  Are you KIDDING me?!?!  

Your "good thing she tried it before she blogged it" chefwannabe

Chris

Mr. Pete's Cajun Spices, DO NOT go another day without it!

Where to begin.......first of all, I am in no way, shape or form being paid for this review.  I am not gaining anything but satisfaction in knowing that I stand behind an excellent product that not only delivers, but delivers at an incredibly budget friendly price.  I want to share it because I feel I would be doing my readers a disservice if I didn't.  

When I first started a Facebook page for my blog, one of my first "fans" was Mr. Pete's Cajun Spices.  It seems we just kind of struck up a friendship via our FB pages and clicked right away.  They have been great supporters of my blog.  Though their products are not available to me locally, I was interested in their spices for myself and obtained their famous "Fish Fry".   Now it is no secret I am a seafood fan but not a huge FISH fan.  Well, when I read this could be used for chicken, or pork chops as well, I was all in!

Tonight I decided to try the fish fry on some boneless pork chops.  I had a large pork loin that I had cut into 3 pieces.  (I buy those big boys when they go on sale).  I cut 1.5
inch thick pieces and pounded them out to half their original thickness.  

I love hot and spicy so I knew with "cajun" in the name, we were looking at some spice.  I admit, I stuck my finger in the bag and tasted it to see if I was going to be breathing fire when I was done, but didn't actually taste much "hot" at all.   It really wouldn't have mattered, I was going for it either way!  Flames couldn't be so bad a cold beer couldn't put them out right?

Here is what I did....

Soak your meat in a bowl of water.  Not like a 2 or 3 hour soaking, I just put the meat in literally 1 or 2 minutes before I was going to dip them in the mix.  As you can see.....

Dipped them in the bowl of Mr. Pete's, coating them well, really pressing the mixture into the meat.  

I don't have a deep fryer so I just used a skillet with a little more than necessary oil in it. (I used canola) I had pounded the pork chops thin so I knew that they would be totally covered in oil.  I let the oil get to 350 degrees or very close to it.  I did one chop at a time, approx 3-4 min was all it took.  Put them on a cooling rack in the oven (just on warm) until I had them all done.  

Let's face it, we eat with our eyes first.  The color on these bad boys was incredible!!  So visually pleasing!  I was still basking in how pretty they were when my husband came in, saying, "WOW, those look AWESOME".  

Yea, we were pretty impressed with the taste too.  And spice, oh yea, there is a little kick but it comes and goes,doesn't stay so long you can't enjoy the rest.  I mean it is perfection in a bag.  It isn't horrible spicy even on a short note, it is just the right amount of spice, like a pleasant WOW and then it's gone. The flavor is delicious.  You can see how the pork chops turned out, don't they look great?  This isn't a breading and it isn't a full on batter, I don't know.... it is again a perfect combination.  

Now, I used the 16 ounce pkg.  I did 7 pork chops that were quite sizable and I have half of it left.  I can taste it on fried chicken as I type.  My husband is dreaming of it on some fresh oysters and some nice flounder much like this....Mr Pete!   This 16 ounce bag comes at a cost of, $1.95. (plus shipping if you order online)  No, I am not kidding.  You can order it here Mr. Pete's Cajun Spices Online Store.  Now I happen to know for a fact, because I have done it NUMEROUS times, that you can go to your favorite grocery store and ask them to carry it!  I am doing this myself.  You should too!

There you have it, my first product review.  Oh boy did they set the bar pretty dang high for everyone else!!

Your "lovin' her spicy friends"chefwannabe

Chris

Spicy Skillet Supper!

Well, here I am, 9am on Saturday morning sitting in my sisters classroom while she is in a class for her Masters degree.  I have rearranged the stuff on her walls.  Being an unteacher most of my life, she knows I will theme, decorate, organize, and freshen up her room and be in heaven.  By "unteacher" I mean I have taught music for several years and regular classroom substitute almost fulltime for several years, but have no teaching degree.  I am the teacher that wasn't.  That is an entirely different blog.  So I am taking a break to get this recipe down for you.  Well that, AND I am tired and out of idea's for the moment!  Super hero's, fall tree's, butterflies, Huskers, and educational material.......how am I supposed to meld THAT into ONE classroom theme.  I know, a different one on each wall.  YES!  She totally owes me for this one! :)  I feel a bit of a cold relapse today.  Maybe I am just tired, but maybe it really IS doctor time.  I HATE doctor offices.  Doctors mean only one thing to me........NEEDLES and scary nurses.  Sorry, off topic a bit........

Anyway, I have had some requests for recipes to feed big families and families with big eaters.  Last night when I decided what I was making for dinner, I was reminded of how much my son loved this meal and that I had no made it for years.  It is easy to change up, so I am going to write it in a way you can choose your options.   You can make this spicy or not. 

 

 

You will need:
1 can tomato soup
1 can of ro-tel (mild, medium, or hot)
1 clove of minced garlic
1 tbsp olive oil
1 tbsp butter

Pick 2 proteins  (I use boneless chicken breasts or thighs, and Italian sausage)
Chicken (boneless or bone in remember bone IN will need a bit longer to cook)3-4 pieces
Boneless Pork Chops 2-3
Italian Sausages 3-4
Polish Sausages 3-4
Smoked Sausages 3-4

In a large skillet add oil and butter and minced garlic.  Saute for a minute without letting the garlic burn.  Add proteins, and brown on all sides on high heat.  Combine soup and ro-tel in a bowl.  When all meat is brown pour mixture over it and immediately lower heat to medium and cover.  Cook for 25-30 minutes.

I serve this with yellow rice or saffron rice.  Its delicous, you can satisfy everyone with 2 meats.   

Enjoy this delicious dish!

Your SPICY chefwannabe
Chris