Tag Archives: mustard

Carnitas Cubano and Logo Reveal!

13 May
Carnitas Cubano

Carnitas Cubano

With an over-glut of carnitas on hand from recipe testing, I settled on whipping up some Cubano sammies, carnitas-style! No recipe really needed for this. Slather both sides of of two slices of bread with butter (I used Seattle Sourdough) and skillet grill one side of each. Spread mustard on grilled side, then layer carnitas or any other cooked pork, sliced ham, dill pickle slices, and Swiss cheese. Add the other grilled side face down on top, then press and grill until browned, using either a panini-style press or another heavy skillet on top. Oh my, decadent and finger-licking good!

And…

Here is the logo for my new taco food cart!

Austin Street Tacos Logo

Austin Street Tacos Logo

I’m still deciding on colors and what-not, but my temporary white sign really pops on the cart. One more inspection and permit to go, then I’m in business!

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Beef Sirloin Tips with Mushrooms over Hot-Buttered Noodles

10 Jan
Beef Sirloin Tips with Mushrooms over Hot-Buttered Noodles

Beef Sirloin Tips with Mushrooms over Hot-Buttered Noodles

I made this dish the same day I made my Black-Eyed Pea Risotto. Yep, the lunch my hubby never even tasted. His loss! It was New Year’s Day, and I wanted him to go get some take-out from a local Italian chain restaurant with my “Carino’s Cash” cards from buying gift cards there.

We were all set to order, then I read the fine print. “Only good for dine-in orders.” Oooh, bummer. So what is one to do? I didn’t want to get dressed (hey, I was still in my jammies/sweatpants — who isn’t on New Year’s Day?) and I needed to make dinner STAT!

I quickly scoured my fridge found an entire package of fresh mushrooms ready to go south, and a one pound package of boneless top sirloin I forgot I had put in there a couple of days before to defrost. These two items armed me with the makings of a delicious meal made in under one hour!

So let’s get straight to it on how to make a simple, filling meal on a short notice:

Beef Sirloin Tips with Mushrooms over Hot Buttered Noodles

8 ounces dried pasta, any kind
4 tablespoons butter, divided
1 pound top sirloin steak
1/4 teaspoon sweet Hungarian paprika
1/4 teaspoon crushed dried thyme
2 teaspoons spicy brown mustard
Ground black pepper, to taste
1 tablespoon oil
1/4 cup onion, chopped
8 ounce package sliced mushrooms
1 teaspoon minced garlic
1 tablespoon Worcestershire Sauce
3 tbs all-purpose flour
1 1/2 cups homemade or low-sodium beef broth
Chopped green onions, for garnish

First get the pasta cooking according to package directions. Any time during the below cooking process, remove and drain when it’s cooked al dente , then add two tablespoons of butter and keep warm/hot.

Seasoned Beef Tips

Seasoned Beef Tips

Cut the steak into bite-sized pieces (hence the “tips”), then toss with the paprika, thyme, mustard, and black pepper, to taste.

Preheat a large skillet over medium-high heat. Add the oil, then the steak. Saute for about 5 or more minutes, browning the steak on all sides. Remove steak from pan to a plate and set aside.

Browning the Beef Tips

Browning the Beef Tips

Melt the remaining butter in the same skillet and add the onions and mushrooms.  Cook for 7 to 10 minutes or until the mushrooms start to release their liquid.

Sauteing the Mushrooms and Onions

Sauteing the Mushrooms and Onions

Next add the garlic and Worcestershire Sauce and mix to combine. One tablespoon at a time, whisk in the flour until a paste forms and no dry flour is left.

Slowly add the beef broth to the mixture. Continually whisk the mixture to remove any lumps during this process. Bring it to a boil and cook until it thickens.

Steak Tips and Mushroom Sauce

Steak Tips and Mushroom Sauce

Add the cooked beef back to the pan and mix to coat.  Continue to cook until the meat is reheated. Serve over the hot buttered noodles and garnish with chopped green onions. Dinner is ON!

Download and Print this Recipe

Download and Print this Yummy Recipe!

Baked Corned Beef, Spinach, and Swiss Cheese Braid

19 Mar
Corned Beef Spinach and Swiss Cheese Braid 1

Corned Beef Spinach and Swiss Cheese Braid

I am so pleased with this! Although it’s another “what to do with your leftover corned beef from St. Patrick’s Day post,” I promise you this one is over the top. My husband and daughter raved at how good this was. I am tickled pink. We ate half of this “sandwich” and my daughter said she wanted to take the entire other half to school for lunch the next day. (My husband put his foot down on that, as he wanted some for lunch too!)

I’m astounded that I actually baked a bread-type item without it being a total failure. Believe me, I had my doubts. My prep shots looked like I had a disaster in the making, but I am so happy with how it turned out — not only in taste, but in appearance. The crescent pastry puffs up nicely and hides most of the defects from squishing the seams of the dough together, cutting it up, then braiding it. (I also added some sesame seeds on top at the last minute, what a great idea!)

Corned Beef Spinach and Swiss Cheese Braid 3

Corned Beef Spinach and Swiss Cheese Braid ~ Uncut

Another bonus: Super easy to make and only 6 or 7 ingredients. Probably 15 or 20 minutes prep time, then in the oven it goes for 25 minutes. If you still have some leftover corned beef in the fridge, I highly recommend making this. (Or just go out and buy some deli-sliced.) I doubt you will be sorry.

Corned Beef, Spinach, and Swiss Cheese Braid

6-ounce bag fresh spinach
2 8-ounce canisters refrigerated butter-flavored crescent rolls
1 1/2 cups cooked corned beef, sliced/chopped
Yellow mustard
4 ounces Swiss cheese, grated
1 egg white, beaten
Sesame seeds (optional)

Preheat the oven to 375 degrees. Steam the spinach with a few splashes of water in the microwave (or other method) covered in a bowl for a few minutes. I used a smallish bowl and had to do two batches. Strain all the water out by pressing on it with paper towels in a colander to get as much moisture out as you can.

Spinach and Zak Spoon

Turn that Frown Upside Down! I love my new Zak Spoons and Serving Tray

Next, line a baking sheet with parchment paper (or spray with baking oil). Roll out the crescent rolls and press the seams together as shown below on top of it. Feel free to brag how you can do that better than me.

Crescent Dough Pressed Together

Crescent Dough Pressed Together

Add the sliced/chopped corned beef down the middle.

Corned Beef on Pastry Dough

Corned Beef on Pastry Dough

Squirt yellow mustard all over it. A pattern is optional.

Mustard on Corned Beef

Mustard on Corned Beef

Top evenly with spinach.

Spinach on Mustard and Corned Beef

Spinach on Mustard and Corned Beef

Spread the grated cheese over the spinach.

Swiss Cheese Over Everything

Swiss Cheese Over Everything!

Next cut the pastry dough on both sides with kitchen scissors in about 1/2-inch slices just up to the filling, as shown below.

Cresent Dough Cut

Crescent Dough Cut

“Braid” the dough slices over the filling. Don’t panic halfway through braiding when it looks a mess.

Sandwich Loaf Halfway Braided

Sandwich Loaf Halfway Braided

Brush the egg white over the top, then sprinkle sesame seeds (optional) over the loaf.

Crescent Pastry Dough with Egg Wash and Sesame Seeds

Crescent Pastry Dough with Egg Wash and Sesame Seeds

Bake for 25 minutes until golden brown. Let rest for 5 minutes, then slice into some delicious hot sandwiches! I’m not a big sandwich eater for dinner, but this was even guest-worthy!

Corned Beef Spinach and Swiss Cheese Braid 2

Corned Beef Spinach and Swiss Cheese Braid

Download and Print this Recipe

Download and Print this Yummy Recipe!

Cheesy Cauliflower with Cauliflower Panko Topping

18 Dec
Cheesy Cauliflower with Cauliflower Panko Topping

Cheesy Cauliflower with Cauliflower Panko Topping

I’m doing a bit of experimenting with my cooking to help decide what I plan on making for the second round of the Diced! competition. Thank you so much to all who voted for me, as I made it to the second round at the top of the leaderboard. I couldn’t have done it without you!

This particular recipe uses two of the four required ingredients. You can probably figure out what one of them is. I won’t be posting my final recipe until it’s up for voting next round, but in the meantime I can share my experiments with you.

Riced Cauliflower

Riced Cauliflower

My husband made a ham for Sunday dinner, and asked if I could make one of the sides. Little did he know I had already planned on making this cheesy cauliflower dish, so it worked out perfectly. My original recipe for this includes mushrooms and doesn’t have a bread topping, but we didn’t have any mushrooms anyways so I just omitted them. (Which is just as well since my daughter doesn’t like mushrooms. She’s not a big fan of cauliflower either, but she’ll still eat it.)

When all was said and done, I think my experiment worked. That can be considered both good and bad, because now I have to decide whether I want to use this technique for the contest dish. So many decisions! But, in the meantime, here is a new side dish with an unusual but great topping:

Cheesy Cauliflower with Cauliflower Panko Topping

1 head cauliflower, broken into florets
1/4 cup Panko bread crumbs
3 tablespoons butter, divided
1/8 teaspoon paprika
2 tablespoons flour
1 cup milk
1 teaspoon yellow mustard
1 cup shredded cheddar cheese
Ground white pepper, to taste

Preheat oven to 375 degrees. “Rice” a couple of the cauliflower florets, using a grater, until you have about 1/4 cup of riced cauliflower. Add it to a small bowl or measuring cup, then add the 1/4 cup Panko bread crumbs. Melt one tablespoon of the butter with the paprika, then mix well into the cauliflower/Panko mixture. Set aside.

Riced Cauliflower and Panko

Riced Cauliflower and Panko

Cook the cauliflower to al dente, either by steaming, microwave, or pressure cooker. I’m a fan of the pressure cooker, as it takes hardly any time! When it’s done cooking, place it in a casserole dish and cover.

Meanwhile, add the butter to a saucepan over medium heat until melted. Add the flour, and stir until a paste is formed. Quickly pour in the milk, whisking until all the lumps are out and the sauce has thickened. Add the mustard, then stir in the cheddar cheese until it melts and the sauce starts to bubble. Add ground white pepper to taste.

Stirring in the Cheese to the Sauce

Stirring in the Cheese to the Sauce

Pour the cheese sauce over the cauliflower, then top evenly with the cauliflower/Panko mixture. Bake uncovered for about 20 minutes until the topping has browned lightly. Remove and serve immediately.

Cheesy Cauliflower Ready to Bake

Cheesy Cauliflower Ready to Bake

Download and Print this Recipe

Download and Print this Yummy Recipe!

New Potato Salad with Lemon, Dill, and Chives (No Mayo)

22 May
New Potato Salad with Lemon, Dill, and Chives

New Potato Salad with Lemon, Dill, and Chives

I finally get to show off my new Ninja food processor I got for Mother’s Day! For whatever reason, we hadn’t cooked anything that needed something chopped small until now. Well not exactly true. We made a chef’s salad the other day and I had fun chopping up the carrots and such for it, but it was not a blog-worthy meal. Just a typical throw-in-anything-you-have-in-your-fridge salad on a busy weeknight. However, the other night I set out to make a “lighter” version of potato salad that didn’t use mayonnaise. From all my research it appeared Greek yogurt was the best substitute, along with some oil and citrus and herbs.  This would make a great potluck salad since it doesn’t have mayo or eggs in it!

Ninja with Chopped Celery and Radishes

Ninja with Chopped Celery and Radishes

New Potato Salad with Lemon, Dill, and Chives

1 1/2 pounds small red new potatoes, quartered
1 celery stalk
2 radishes
2 tablespoons extra-virgin olive oil
3 tablespoons plain Greek yogurt
2 tablespoons fresh lemon juice
1/4 teaspoon Dijon mustard
1 tablespoon fresh minced chives
1 tablespoon fresh minced baby dill
Ground pepper, to taste

Boil quartered potatoes for about 10 minutes. Remove the potatoes from heat, drain, and rinse in cold water. Add to a bowl, cover, and refrigerate until ready to make the salad. Meanwhile, finely dice the celery and radishes. I really enjoyed using my the Ninja for the chopping. It only took about 4 pulses on the button to make me smile. It’s small and only handles two cups max of anything, but it does the job quickly and was a snap to clean up. I love it! (No I was not paid by Ninja for this endorsement.)

In a small bowl, whisk together the oil, yogurt, lemon juice, Dijon mustard, minced chives, minced dill, and ground black pepper, to taste. Take a taste to see if it needs more of any one flavor.  Stir into the bowl of potatoes, then cover and refrigerate to let flavors meld until ready to serve.

Potato Salad Ready to Mix

Potato Salad Ready to Mix

I thought this was a fabulous light side dish to go with the babyback ribs my husband cooked for dinner. The only complaint I had from the family was that I made my potato chunks too big. Some of the new potatoes were not exactly small, so use your judgment on what size to chop them. I have learned my family likes smaller. Oh, and the hubs inquired why it had no bacon, either. 🙂

P.S. I will not have a weekend post, as we are off to our river property for five days over the Memorial Day Weekend. God Bless all our troops and the family members who have lost their loved ones for our country.

Potato Salad and Ribs

Potato Salad and Ribs

Spicy Black Beans and Rice with Fried Egg and Bacon

9 Feb
Spicy Black Beans and Rice with Fried Egg and Bacon

Spicy Black Beans and Rice with Fried Egg and Bacon

Finally, I am getting around to posting a dish my husband made over three weeks ago! Sad, but true — I kept pre-empting his cooking with mine. Well, he was gone for two weeks of that time and figured he wouldn’t notice anyways. So this interesting and spicy gooey dish came about from a cookbook he gave me for Christmas called Make it Tonight: 150 Quick and Delicious Weeknight Recipes by Fine Cooking.  The book is filled with eye-catching photos and simple one page recipes that can be made in a shortish span of time for a weeknight dinner. I’ve read the book through several times, and have bookmarked many recipes to try in the future. Although a majority of the recipes look tasty and easy, the Fine Cooking part should have tipped me off that there are a LOT of ingredients in there I just don’t have or keep stocked in the fridge or pantry on a regular basis (if at all, ever). Take this dish, for example. It calls for Salsa Lizano, “found in nearly every Costa Rican home, restaurant, and roadside food stand.” Seeing as we live approximately 4,219 miles from Costa Rica, we were hard-pressed to find this sauce. So we did the next best thing. We tried to make it ourselves. If I’d actually read the recipe closer I would have noticed to substitute Worcestershire sauce for it, but I went off on a tangent had husband add the ingredients that are in Salsa Lizano individually. From the sidebar: “Salsa Lizano is a smooth, light brown, vegetable-based sauce with a touch of sweetness and a hearty punch of spice, including cumin, mustard, and turmeric.”  To me, that read: “Mix together soy sauce, a pinch of sugar, cumin, mustard, and ginger.” Hey, it turned out fabulous!

I now present to you this highly-adapted recipe from Fine Cooking. And my husband really did make this himself! I was the ingredient finder for him, as he didn’t know where to find most of the stuff in our jam-packed spice cabinet. And the bacon part is completely optional. This actually came from the Meatless Mains section of the book, but hubby loves his bacon! So do I.

Spicy Black Bean Sauce for Rice

Spicy Black Bean Sauce for Rice

Spicy Black Beans and Rice with Fried Egg and Bacon

6 strips of bacon
3/4 cup long-grain rice
1 tablespoon reserved bacon grease
1/2 cup chopped onion
2 teaspoons minced garlic
Pinch of sugar
1 teaspoon ground cumin
1 tablespoon soy sauce
1/4 teaspoon ground dried mustard
1/4 teaspoon ground dried ginger
1 small tomato, chopped
1/4 cup canned tomato sauce (freeze the rest)
1 cup homemade or low sodium chicken broth
1 can black beans, rinsed and drained
Ground black pepper, to taste
1 or 2 eggs per person
Fresh cilantro, for garnish

Fry up the bacon to make the house smell divine. Cook an extra strip or two for munching on while you make the rest of the dish. While the bacon is cooking, prepare rice according to package directions. Once your bacon is done, reserve 1 tablespoon of the bacon grease and add to a large deep skillet over medium heat. Add the onion and cook until softened, about 3 to 5 minutes. Add the minced garlic and cook for a minute more. Now add the sugar, cumin, soy sauce, mustard, ginger, and chopped tomatoes, and mix well. Next pour in the tomato sauce and chicken broth, then add the black beans and ground pepper to taste. Bring up to a simmer and cook for about 10 minutes or until the liquid reduces to the level of the beans, stirring occasionally. Turn off heat or to the lowest possible setting, and cover to keep warm. In another skillet, cook the eggs to your liking sprinkled with black pepper. We like ours over-easy, with the whites cooked through but the yolk runny in the middle. Add the rice/bean mixture to a bowl or plate, and top with an egg or two. Garnish with crumbled bacon and cilantro. Wow, this was really good!

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