Wednesday, June 21, 2017

Beef Tacos

This recipe is easy.  Last week I used queso fundido as the taco filling. 

Olive oil
Diced onion
Ground beef
Chili powder
Ground black pepper
Crushed red pepper

Flour tortillas
Cheddar-Jack cheese, grated
Diced tomato
Leaf lettuce, shredded
Sliced jalapeños
Sour cream

Preheat the oven to 325 degrees F.
For the beef: In a skillet over medium-high heat, add the olive oil and onions. Cook until starting to soften, then add the ground beef. Cook the meat until it's totally browned, then drain the fat. Add the chili powder, cumin, paprika, salt, black pepper and crushed red pepper and stir to combine.

For the toppings:
Serve with the grated cheese, diced tomatoes, sliced jalapeños, sour cream,  and shredded lettuce.

Fresh lime.

Wednesday, June 14, 2017

Queso Fundido with Chorizo

I get this all the time in our favorite Mexican restaurant and I thought I’d make it.  Here it goes!


  • Vegetable oil, for oiling the baking dish
  • 6 links chorizo sausage, casings removed
  • 1 onion chopped onion
  • 1 large clove garlic, minced
  • 2 cups grated Oaxaca, mozzarella cheese, or Monterey Jack cheese
  • 2 jalapeños peppers
  • Salsa


Preheat the oven to 425 degrees F.
Oil a 3 or 4 cup ovenproof baking dish. In a dry medium skillet, sauté the chorizo over medium-high heat until almost crisp. Remove the chorizo to a plate. Add the jalapeños, onions, and garlic to the pan juices and cook until soft, about 5 minutes. Return the chorizo to the skillet with the onions and garlic and stir to combine. Put half of the cheese in the baking dish and sprinkle with half of the chorizo mixture and salsa. Repeat with the remaining cheese and chorizo mixture and salsa. Bake until the cheese is bubbling, about 20 minutes.

Salsa for taste.

Monday, June 12, 2017

Raspberry Lemon Pinwheels

My friend told me about this recipe.  I made it slightly different.

2 sheets of puff pastry
1 (6 oz) container of fresh raspberries
1/2 stick of butter at room temperature
1 lemon, the zest and juice

Preheat oven to 350 degrees.

Line a baking sheet with parchment paper (for easy clean up) and lightly spray with cooking spray.

Defrost two rectangular sheets on a baking sheet that is floured. Set aside.

In a bowl, mash your raspberries and butter with a potato masher or big spoon.  Add in about half a  tablespoon of lemon zest and then a tablespoon of lemon juice.

Spread your raspberry mixture down the center of your rectangle.  Roll the dough starting with one of the short ends to form a log.  Once your dough is a log, slice it into 8 pieces and place them on the baking sheet.

Bake your pinwheel shaped rolls 12 to 14 minutes

Wednesday, May 10, 2017

Blueberry Lemon Cake

Just baked this treat tonight and bringing it over my mom's house for mother's day.

Blueberry Lemon Cake


2 large eggs
1 cup (210 grams) granulated sugar
1 cup (8oz) sour cream
½ cup light olive oil or vegetable oil
1 tsp vanilla extract
¼ tsp salt
2 cups (260 grams) all-purpose flour*
2 tsp baking powder
1 medium lemon (zest and juice), divided
½ Tbsp corn starch
16 oz (450g) fresh** blueberries
Powdered sugar to dust the top, optional


Lightly butter a 9-inch springform pan and line the bottom with parchment. Preheat Oven to 375˚F.
How to Make Blueberry Lemon Cake:

Beat 2 eggs and 1 cup sugar with whisk attachment on high speed 5 min, or until light in color and thick.

Add 1 cup sour cream, ½ cup oil, 1 tsp vanilla, ¼ tsp salt and whisk on low speed until well combined.

Whisk together the 2 cups flour with 2 tsp baking powder then add to batter ⅓ at a time, whisking to incorporate with each addition. Finally, add 1 Tbsp lemon juice and ½ Tbsp zest.

Rinse blueberries and drain well. In a medium bowl, toss blueberries with ½ Tbsp corn starch and 1 tsp lemon juice, stirring until well combined and no dry white cornstarch remains.

Pour half of batter into prepared springform pan and spread evenly. Top with half of the blueberries. Spread with remaining batter then sprinkle the rest of the blueberries evenly over the top, pushing them slightly into the batter (about halfway). Bake at 375˚F for 45 to 55 minutes (mine was perfect at 55 min), or until a toothpick inserted into center comes out clean. Let cake rest in the pan 15-20 minutes then remove ring and cool until room temp or just warm. Serve dusted with powdered sugar.

Wednesday, March 22, 2017

Coq au Vin

This recipe is good to have on a cold crisp day. This recipe came to mind during lunch hour this afternoon and I thought it mighty be good on a day like today.

2 tablespoons tomato paste

2 tablespoons good olive oil
4 ounces good bacon or pancetta, diced
1/2 pound carrots, cut diagonally in 1-inch pieces
salt and freshly ground black pepper
1 yellow onion, sliced
1 teaspoon chopped garlic
1/4 cup Cognac or good brandy
1/2 bottle (375 ml) good dry red wine
1 cup good chicken stock
Bouquet garni
2 tablespoons unsalted butter, at room temperature, divided
1 1/2 tablespoons all-purpose flour
1/2 pound frozen small whole onions
1/2 pound cremini mushrooms, stems removed and thickly sliced
1 teaspoon cayenne pepper 
In a large bowl, add chicken with wine, garlic, thyme, bay leaf and the whole parsley stems. Cover and marinate for 24 hours in the refrigerator. Remove chicken from marinade and pat dry, reserving marinade. Season chicken with salt and pepper. In a large Dutch oven, sear chicken on all sides in 2 tablespoons oil over medium heat until golden brown. Remove to a plate.
In the same pot add more oil, if needed, and saute the onions, carrot and celery until tender. Add cayenne pepper and tomato paste and cook until tomatoes turn a deep reddish brown color. Add flour and stir until incorporated then pour in reserved marinade. Stir and simmer until thickened about 10 minutes. Add chicken back to the pot and pour in enough stock to just come up the sides of the chicken but not cover it completely. Bring to a boil, then lower to a simmer and cook covered for about 1 hour or until the chicken falls off the bone.
Gently remove legs from pot and strain liquid from the solids, discarding the solids. Return chicken and strained liquid back to the Dutch oven and bring to a simmer. Heat a large saute pan with remaining 2 tablespoons oil over medium-high heat and add bacon. Cook until crispy then add mushrooms and pearl onions. Continue to cook until tender and browned. Add mixture back to the pot with the chicken. Toss the noodles with butter. Place the noodles on a serving platter or individual plates and top with the chicken. Garnish with chopped parsley and serve.
Picture of the bouquet garni:
First spice bag: parsley, bay leaf, thyme.
Second spice bag: whole pepper corns, sage, rosemary.
Picture of the mushrooms, pancetta, pearl white onions sautéed separately. 

Sunday, March 19, 2017

Roman Style Chicken

This dish is flavorful with the prosciutto.  
I was successful in not overcooking the chicken.  It was tender.  Best served in summer imho.


4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves


Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

Saturday, March 18, 2017

8 Cheese Pizza

As a pre-snowfall day,  I made this Focaccia/pizza.  The dough was made last night.  Light and crisp.


Focaccia dough
1/4 cup of each:

Bake focaccia for 5-7 minutes.  Remove and dress with cheese, salt, and pepper.  Drizzle with olive oil.