Trudy’s Style Huevos Motuleños

19 Jul

anotherfoodieblogger:

I am reaching way back into my archives to the first month of blogging. But this breakfast/brunch dish is so dang good I just had to share it again with y’all! Enjoy!

Originally posted on anotherfoodieblogger:

Trudy's Style Huevos Motuleños

I think this dish was my first attempt at recreating a meal I ate often when I was a waitress at Trudy’s Texas Star restaurant while in college in Austin. Yep, THE Trudy’s, the original one off of Guadalupe near campus that has been open since 1977. I had the pleasure of working the night shift on weekends, so got to serve crowds of blathering, tipsy college students with the munchies until four in the morning. Trudy’s serves breakfast all day and night, and this was such a satisfying meal to end my shift with in the wee hours of the morning. I just love the combination of oozing egg yolk with the surprising textures and tastes proffered by this recipe. And it looks pretty too, until you dig into it. It does get quite messy but don’t let that stop you from trying this. Just have a knife…

View original 336 more words

Greek Chicken Pocket Sandwiches with Tzatziki and Cole Slaw

15 Jul

anotherfoodieblogger:

As promised, I am posting recipes from older recipe posts since I’m taking a hiatus while buying and/or building a house. This one is timely since, like last year, we went to the Bend Summer Festival, ate these type of sandwiches from a food cart in blazing heat, and then I bought the ingredients to make this again for last night’s dinner. We even had the cole slaw, too! This is a wonderful dinner idea for hot weather.

Originally posted on anotherfoodieblogger:

Greek Chicken Pocket Sandwiches with Tzatziki and Cole Slaw

Greek Chicken Pocket Sandwiches with Tzatziki and Cole Slaw

Oh my goodness, it’s been a week since my last post but this time you get a FOUR-FER! Yep, four recipes in this post. And, I think I may have found my new favorite sandwich! We had lunch two weekends ago at our annual downtown Summer Fest, where you get to peruse local artist’s crafts and maybe stop for a bite to at at local vendor’s food trucks. It was a really hot day so decided on a Mediterranean Chicken Wrap. It was quite delicious and figured I could make them myself.

And I did! Except I didn’t use regular flatbread, I used flatbread pocket bread, which is like a Pita Pocket except now it’s been renamed to the fancier Flatbread Pocket Bread and made with whole grain wheat, but really, who cares, right? Because it all holds the fillings the…

View original 357 more words

I Caught a Shark and I Have to Move

12 Jul
Kathryn is now known as "SHARKWOMAN!"

Kathryn is now known as “SHARKWOMAN!”

It’s exciting to post that I actually caught a shark on my last trip to the coast a couple of weeks ago!!! (as seen in my header photo) Yep, I’m pretty proud! We threw him back in to continue his sharky life, as we were fishing for halibut, not sharks. (My husband caught a sting ray after that. We wanted halibut! That one went back into the ocean too.)

It’s also  melancholy when you have to announce to your readers that you need to take a hiatus from your recipe blog for other important matters. My post today is to let you know that our landlord is selling our the house we are renting and we have to be out by mid-September. We are on the fast-track to see if we can:

A. Qualify to buy this house (we have first refusal on it),

B. Rent something else.

C. Qualify and just buy a new house.The housing market is coming back in our small city, so I think it is a good time to buy. We potentially plan on moving to Texas in 3 years because daughter wants to go to UT Austin (my Alma Mater), and we might actually get some equity in that time-frame.

Longish story short, we have to find a place to live, either rental or buying, pack, and then move. I work a full-time pretty stressful job in between my blog. So I am going to hang it up for a couple of months until we are all settled wherever we end up. However, I do plan on re-posting some earlier recipes occasionally from when I had a handful of followers,  just to get something out there.

Just know I WILL be back at some point after the dust settles. Thank you my friends and readers for your support through this difficult time!

Summertime Heat Grilled Burger Sliders and Fries Meal

8 Jul
Grilled Burger Sliders and Fries Meal

Grilled Burger Sliders and Fries Meal

The heat has finally amped up in Central Oregon, and being in the mid-90s with no A/C means salads and outdoor grilling and cooking! Last night we had chef’s salad out on the back deck. The night before, more grilled tortilla pizzas with pepperoni, mushrooms, black olives and onions. (See, I told you we would be eating those grilled tortilla pizzas all summer!)

Tonight, my husband made this meal in its entirety, so I take no claim to it, but seeing as I haven’t posted a new recipe in awhile I decided to share with you.

If you have some hot days on the horizon, this is a great meal choice. And I just love King’s Hawaiian rolls as a slider bun choice. They are so moist, ever so slightly sweet, but still hold up well to a slider burger.

Since you can use any condiments/veggies you’d like on a slider burger and prep the ground burger any way you’d like, no recipe really but just some photos through his process. We had to wait for a sudden thunder-boomer to pass over to finally get this on the grill, hence some lower light photos. But it was all delicious!

Summertime Heat Grilled Slider Burgers and Fries Meal

Season and prep the burger into mini-patties, then slice up your veggies and fries. Put your veggies (we had mushrooms and onion) on a foil-made pan. Wrap King’s Hawaiian rolls in foil. Preheat your grill and if you have an outdoor burner and cast-iron skillet, turn the burner on too and preheat the oil. If not, you could use your indoor burner (at risk of heating up the house!) Put those fries on first at least 5 or so minutes before anything else as they’ll take longer.

Frying the Fries on Grill Burner

Frying the Fries on Grill Burner

Then put the burgers and veggies on the lower rack of grill, and the buns on the top rack. Monitor the burgers and veggies as needed, as well as the fries. Flip the burgers around the 5-minute mark, and stir the veggies and fries.

Burger Slider Meal on Grill

Burger Slider Meal on Grill

After you flip over the burger sliders, add any kind of cheese on top if you want. Hubby used thick chunks of Monterrey Jack cheese, but you could be more conservative on that if you want. (No, those are NOT slices of butter!)

Burger Sliders with Monterrey Jack Cheese

Burger Sliders with Monterrey Jack Cheese

When the cheese is melted and the burgers are done to your liking, remove them to a plate. Remove the warmed slider buns, too. Finish cooking the fries, if they aren’t already done, and let drain on paper towels. Dress each of your slider burgers up as desired. Aside from the onions and mushrooms, I added a light layer of mayo to each side of the bun, and a fresh tomato slice. Serve with fries.

Grilled Burger Sliders and Fries Meal

Grilled Burger Sliders and Fries Meal

 

 

Happy 4th of July and Grilled Chicken Fajitas

2 Jul
Grilled Chicken Fajitas

Grilled Chicken Fajitas

Well if WordPress auto-publishing works as planned (and sometimes it doesn’t) then you’ll be reading this post while I’m off at our river property on the coast with no cell-phone and internet for a week.

Since I’ve been gone since last Saturday (as you read this) I obviously didn’t have (and won’t have) a new recipe for you this week.

But I’ll just share one for the heck of it so that I can wish you a Happy and Safe 4th of July, and then you’ll know I didn’t drop off the face of the earth.

Here is a great grilling recipe for a crowd if you are having a BBQ going on for the holiday.

The link to the recipe: Grilled Chicken Fajitas

Happy 4th of July and God Bless America!

Grilled Chicken Tortilla Pizza ~ Two Ways!

25 Jun
Tortillas Pizzas and Monkey on Unicycle Pizza Cutter

Because one cannot have too many Monkey on a Unicycle Pizza Cutters, right?

I have a friend who joked that my family will only eat grilled tortilla pizzas the rest of the summer. I am afraid she might not be far off the mark! This week’s riff included my daughter’s standard pepperoni and black olive, and my new take on the chicken pesto version by adding quartered artichoke hearts. My husband still was not sold on the pesto idea (even though he really liked my last one) and his vision was a remake of a popular take-and-bake pizza with both chicken and bacon.

I let him fry up the bacon outside on the grill’s external propane burner while I grilled the chicken on the regular grill. Teamwork!

Grilled Chicken and Artichoke Pesto Pizza

Grilled chicken, cut into bite-sized pieces
10-inch flour tortilla
Pesto sauce (store-bought or homemade)
Canned or frozen artichoke hearts, quartered
Sliced tomato
Fresh mozzarella cheese chunks
Fresh basil ribbons

Grilled Chicken, Artichoke, Bacon and Mushroom Pizza

Grilled chicken, cut into bite-sized pieces
10-inch flour tortilla
Marinara sauce (store-bought or homemade)
Canned or frozen artichoke hearts, quartered
Sliced mushrooms
1 or 2 slices cooked bacon, torn into chunks
Fresh mozzarella cheese chunks

Marinating Chicken

Marinating Chicken

Start off by cutting the smallish chicken breast in half lengthwise and pound it thin, grind a bunch of black pepper over it, and marinate it in an olive oil and vinaigrette dressing (store-bought) for a half hour. You can use any oil-based dressing for this, or make your own! Or for a time-saver, you can use rotisserie chicken from the deli.

Grilling the Chicken

Grilling the Chicken

Meanwhile, preheat the grill to high heat. When ready, cook the chicken on the grill about 4 minutes on each side, or until no longer pink in the center. Remove, tent with foil, and set aside. Turn the heat on the grill down to medium to medium-low.

Frying up the Bacon

Frying up the Bacon

If you have a bacon-eating spouse, they can cook the bacon while you are grilling.

Spray the tortilla(s) on one side and grill for about 3 minutes, until crisp and starting to puff up on the top side. Remove to plate, then spray the non-grilled side with oil. Flip over, then spread sauce of choice over top on the grilled side. Then add your toppings of choice.

Tortilla Pizzas Ready to Grill

Tortilla Pizzas Ready to Grill

Place back on grill, cover, and cook for about 5 more minutes until cheese is melted. Add a green salad on the side, and dinner is served!

Tortilla Pizzas Fresh off the Grill

Tortilla Pizzas Fresh off the Grill

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

 

 

 

 

 

Carnitas Tacos with Spicy Pickled Red Onions

22 Jun

anotherfoodieblogger:

I’m thinking it’s time to whip up a batch of these again this week, what do you think?

Originally posted on anotherfoodieblogger:

Carnitas Tacos with Spicy Pickled Red Onions

Carnitas Tacos with Spicy Pickled Red Onions

Some days I go on a cooking binge. I can’t help myself! I suddenly have lots of things I want to make and eat, and yesterday was one of those days. Countless hours of dashing around the kitchen, every measuring device in use, pots, pans, bowls, sticky messes covering all countertops. But when it’s all said and done, I’m tired, happy, and full. And have sore feet.

I had two missions to accomplish yesterday: One, was to concoct a fancy dessert (not my forté as you know) from scratch for an online cooking competition using three required ingredients. (You will get to read about that next week.) Second, was to finally try my hand at making carnitas, which is a Mexican dish of slow-braised pork and then broiled up into crispy bits of yumminess. I added a third mission later in the game…

View original 607 more words

Ham and Scalloped Au Gratin Potato Casserole

18 Jun
Ham and Scalloped Au Gratin Potato Casserole

Ham and Scalloped Au Gratin Potato Casserole

I volunteered to make ham and scalloped potato casserole to bring to a Father’s Day BBQ last weekend. Actually, my husband had volunteered to bake a ham, but by the time he informed me of this the hostess had already bought ribs for the event AND my husband had already defrosted the ham we stuck in the freezer last month when it went on sale.

We had about 12 people to feed. Armed with all those factoids, I decided a scalloped potato casserole would work, and then I could add some of the leftover ham that we ended up baking the day before Father’s Day instead.

I found a great recipe for this on one of my favorite foodie cook’s site, The Pioneer Woman. Gosh, I don’t even know how many gajilion recipes I’ve made of hers. She makes it look sooo easy and her food photography is great! She calls it Scalloped Potatoes, but with all the cheese it’s really Au Gratin too, so I added that to the title.

However, last time I made a dish with a ton of sliced potatoes (mind you we are feeding a crowd), it took me over 45 minutes to slice the potatoes, and even then, they were haphazardly sliced, at best. I’m terrible at slicing thin potatoes.

I decided to risk life and limb and invest in a food slicer (also known as a mandoline, and no, not the instrument kind.) They now come with hand guards and decided I could make the plunge and invest in one. And heck, it was less than 10 bucks! What was I waiting for???? Those horror stories of old of trips to the emergency room to re-attach a fingertip are long gone with this device.

My new love:

Food Slicer and Potatoes

Food Slicer and Potatoes

Story: I got the slicer all assembled and cut a potato in half (to have a flat surface to start with). I put it on the gadget and quickly ran it twice up and down to slice. Nothing. Nada. I was like… “Uggh, this thing doesn’t even work! And then I lifted it up, and two beautiful slices were laying underneath it on the cutting board. Really? I thought I would feel some resistance, something, anything! Nooop! That blade is so sharp it was like cutting through soft butter. I had 3 pounds of potatoes sliced perfect-thin in under 10-minutes! WOW! Happy me. :)

The below recipe is how I made it as I didn’t have all the ingredients, but you can find the original recipe link below. And just use whatever cheese you have on hand. I used all my cheddar for another recipe earlier in the week, so ended up used store-bought grated Colby-Jack combined with some fresh-grated Gruyere cheese. Either way it came out great! I didn’t have much to bring home from the BBQ. Now on to the recipe.

Ham and Scalloped Au Gratin Potato Casserole)
Adapted from Ree Drumond, The Pioneer Woman, Scalloped Potatoes and Ham

3 pounds Russet potatoes, washed and scrubbed
2 tablespoons butter
1/2 large sweet onion, diced
3 cups ham, diced
1/2 cup half-and-half (that is all I had, you can use more and reduce the milk for creamier potatoes)
2 cups milk
1/4 cup flour
Black pepper, to taste
1 cup grated Colby Jack cheese (mixture of Colby and Monterey Jack)
1 cup grated Gruyere cheese

Preheat oven to 350 degrees then butter a large casserole dish. (Mine was 9 x 13 inches.) Heat butter in a large skillet over medium heat, add the onions and cook for several minutes until they start to turn translucent. Add the ham and cook for another few minutes until heated through. Remove from heat and set aside.

Sauteeing Ham and Onions

Sauteing Ham and Onions

Combine the half-and-half and milk in a microwave-safe container and cook in the microwave for about a minute, until no longer cold. Whisk in flour and black pepper until combined. Set aside.

Using a vegetable slicer (or a knife if you don’t own one), slice potatoes into 1/8-inch slices. Layer 1/3 of the potato slices in the buttered casserole dish. Sprinkle 1/3 of the ham/onion mixture over that, then 1/3 of the cheese.

Scalloped Potatoes without Milk

Scalloped Potatoes without Milk ~ Sometimes I don’t follow directions exactly

Here is where I went astray. I forgot to pour 1/3 of the milk mixture over it until the end, but if you want you can pour on 1/3 of the milk mixture now. It didn’t seem to make a difference.

Repeat this twice more, ending with a sprinkling of cheese and pouring on the rest of the milk mixture (or in my case, all at once). Then grind a bunch more of black pepper over it. Cover the pan with foil and bake for an hour.

Peeking at Casserole

Peeking at Casserole ~ Yes I peeked at the casserole at the hour mark

Remove the foil and bake for an additional 30 minutes at least, or until bubbly and hot and the potatoes are tender. Check with a fork periodically for doneness.

p.s. (You can make this ahead of time and cook later. I cooked mine to the one hour mark, then brought it to the BBQ. About a half hour before ready to eat, I uncovered it, popped it in a preheated oven and baked until ready, about a half hour more.)

Casserole in Oven

Casserole in Oven ~ I had to check on that puppy! Baked beans underneath from other guest cooking

 

 

Download and Print this Recipe

Download and Print this Yummy Recipe!

Authentic Tex-Mex Cheese Enchiladas with Chile Gravy

14 Jun
Authentic Tex-Mex Cheese Enchiladas with Chile Gravy

Authentic Tex-Mex Cheese Enchiladas with Chile Gravy

I was on a mission to both redeem and console myself after the prior night’s dinner disaster. I was wanting some Tex-Mex. Gooey, cheesy, spicy Tex-Mex. The kind of stuff you get at those mom and pop shops in the little towns scattered between the wide-open roads and ranches of Texas.

I’ve made plenty of Tex-Mex dishes in the past, and have a standard chile con carne recipe used for a lot of them. But mostly, when I cook up a Tex-Mex dish I don’t rely much on a recipe. It’s my take that any taco, burrito, tostada, or enchilada are just different shapes and cooking methods for pretty much the same ingredients, right?

Spices for Chile Gravy

Spices for Chile Gravy

But there was one dish I had yet to conquer, and that was the Authentic Tex-Mex Cheese Enchiladas with Chile Gravy. And what better place to start than the recipe from the Enchilada Queen herself, Sylvia Casares? She hails from the small town of Brownsville, Texas and currently owns two enchilada restaurants in Houston as well as offers cooking schools and catering.

I found a scaled-down version, time-wise, of her recipe in Texas Monthly magazine. I took my time and cooked everything linearly, instead of concurrently. Basically, I didn’t do any “meanwhile” cooking. But please, feel free to multitask on this one, I was enjoying each individual process so that I could become more familiar with each step for the next time I make these.

When the enchiladas came out of the oven, I was all set to take a plated shot (as best I could, as they come out of the pan pretty messy), but when I went to pick up the plate to move it to the table, it slipped out of my hands! In my spastic move to keep it from tumping upside down onto the floor, I smashed my other arm right on top of the plate, making a mess of not only the plate, but my shirtsleeve. The dish didn’t crash to the floor, but I was left with a pretty pitiful-looking plate of enchiladas and beans. And a dirty shirt. Thank goodness I had the foresight to wear an old camping shirt for this foray. I just sighed and thought “forget it, I’m hungry.” And sat right down to eat the mess.

 The Ill-Fated Shirt

The Ill-Fated Shirt

Ohhhh, but it was sooo good! I got a thumbs-up from the hubby and two thumbs up from my daughter. Even when she had the leftovers the next day she said “Mom, these are really really good! Are you going to make them again sometime?” The answer is a definite Yes!

I’m giving you the full recipe below as printed in Texas Monthly, but I did scale it down a tad since the dish I use for enchiladas only holds 9 rolled tortillas, which makes about two meals for my family of three. The full version makes 12 enchiladas. Suggested serving sides are refried beans and Mexican rice.

Authentic Tex-Mex Cheese Enchiladas with Chile Gravy
From Sylvia Casares via Texas Monthly

Prepare the Chile Gravy
1 1/2 cups white onion, roughly chopped
5 garlic cloves
1/4 pound lean ground beef
2/3 cup vegetable oil
2/3 cup flour
2 cups beef broth (I used homemade)
3 tablespoons chile powder (I used half New Mexico Red and half Ancho)
2 teaspoons salt
1 teaspoon cumin
1/8 teaspoon cayenne
1 teaspoon ground black pepper

Combine onion and garlic in a blender (or food processor) and purée on high for about one minute or until smooth.

Onion Garlic Puree

Onion Garlic Puree

Add purée, ground beef, and 1/2 cup water to a small saucepan and simmer over low heat for 30 minutes (skim froth from surface). Note from me: Don’t freak out if your onion/garlic/meat mixture turns a bit green in the first part of cooking it. It’s a natural reaction and all turns brown eventually.

In a large skillet, heat vegetable oil over medium heat until hot. Lower heat, add flour, and stir continuously until the roux turns a light golden brown.

Heat beef broth and 2 cups water over low heat in a small saucepan or in a microwave oven. Combine all spices and add to flour mixture along with broth and ground beef and cook over low heat for about 5 minutes or until mixture is the consistency of gravy.

Authentic Chile Gravy

Authentic Chile Gravy

Let rest for at least 10 minutes before using. Makes about 5 cups.

Prepare the Tortillas Dipped in Guajillo-Árbol Chile Sauce
7 guajillo chiles, stems and seeds removed
2 árbol or ancho chiles, stems removed (I used Ancho)
12 corn tortillas

Put chiles and 1/2 cup water (I used about 1 cup) in a small saucepan. Bring to a boil, lower heat, and simmer for 15 minutes, adding water if needed. Let cool 15 minutes.

Chile Peppers Cooking

Chile Peppers Cooking

Purée the chiles and water in a blender or food processor on high speed until liquefied. Pass the purée through a strainer to remove any skins.

When almost ready to assemble the enchiladas, dip tortillas in the guajillo-árbol chile sauce one at a time and put on a plate. Cover and set aside for 30 minutes.

Guajillo-Ancho Chile Sauce

Guajillo-Ancho Chile Sauce

Assemble the Enchiladas
1 cup vegetable oil
Chile Gravy
Tortillas Dipped in Guajillo-Árbol Chile Sauce
5 cups grated cheddar cheese (reserve 1 cup for garnish) (I used cheddar for the tortillas and Monterey jack for the top)
1 cup white onion, diced

Preheat oven to 375 degrees. Heat oil in a medium skillet over medium-high heat. Place one tortilla at a time in the hot oil and quickly turn with tongs or a nonstick spatula. Total time in oil should be about 5 seconds. Stack on a plate and use immediately in next step.

Enchiladas Smothered in Chile Gravy

Enchiladas Smothered in Chile Gravy

Distribute a row of about 1/3 cup (about 2 ounces) of cheese down the middle of each tortilla. Roll up and place side by side in a 9-by-11-inch baking pan. Pour the chile gravy over the enchiladas and garnish with reserved grated cheese and diced onion. Bake until sauce bubbles and cheese is melted, 10 to 20 minutes; do not allow to brown. Makes 12 enchiladas (serves 4 to 6).

Enchiladas Ready to Bake

Enchiladas Ready to Bake

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

Dinner FAIL

12 Jun
Horrible Meatballs

These meatballs were so bad they literally jumped off the plate into the trash

What you see here is where dinner ended up last night. Yep. Right into the trashcan. (Most of the meatballs rolled off the plate when I tossed them. Taking a photo of them in the trash was an afterthought, and I certainly wasn’t going to go digging them out of the trash for a prettier trash photo — HA!) Thank goodness we had a bag of Paul’s Spicy Spaghetti Sauce in the freezer that saved us from imminent starvation. Since I had already boiled the pasta, dinner only ended up being about 5 minutes later than our “normal” dinner time.

I should have known this was heading for disaster when my idea to grill the meatballs on skewers didn’t work, as I was a little heavy-handed adding liquid to the meatball mixture and they wouldn’t stay on the skewers so I had to resort to baking them in the oven. Or maybe it was the fact that I was using Italian Ground Sausage that I froze that was picked up from the clearance aisle a day before its expiration date. Or maybe it was those really old store-bought Italian-Seasoned Breadcrumbs that have been sitting in my pantry, for say, two years?

No matter what the cause was, these tasted rancid and HORRIBLE. Ack! Spit! They were so disgusting that the only place deemed fitting for them was the outside garbage. Since I took the time to take over 20 photos of the preparation, I guess I can at least share another one. (Oh by the way, this was supposed to be Grilled Italian Sausage Meatballs in a Marinara Sauce over Pasta.)

Horrible Nasty Meatballs

Horrible Nasty Meatballs

The only way I can console myself with this recipe disaster is to make some authentic Tex-Mex Cheese Enchiladas for dinner tonight. I need me a good dose of Tex-Mex and at least I know how to cook that. Look for that recipe this weekend!

%d bloggers like this: