Tag Archives: sauce

Shrimp in Pepita Tomatillo Sauce

7 May
Shrimp in Pepita Tomatillo Sauce

Shrimp in Pepita Tomatillo Sauce

We have a nice stash of jumbo (16-20 count) shrimp in the freezer, and this tasty/tangy shrimp dish caught my eye in my blog readerboard a couple of weeks ago. It is right up my alley using Mexican-inspired ingredients, and is served over something other than a tortilla, ha!

I adapted this from Josette’s Shrimp in Green Mole over at thebrookcook, and the vibrant green sauce did not disappoint. I halved the shrimp amount since there were only two of us eating it, but kept the sauce amount the same since she said she would have enjoyed more sauce. I substituted pepitas, which are pre-roasted baby pumpkin seeds and ground cumin for seeds, so that eliminated a couple of steps. I’m all about easy. I also omitted the romaine lettuce in the sauce, which admittedly was a mistake but the sauce came out delish all the same! Here’s how I did it:

Shrimp in Pepita Tomatillo Sauce
Adapted from Shrimp in Green Mole at thebrookcook

1/2 cup hulled pepitas
1/2 pound tomatillos, husked, rinsed and quartered
1/2 serrano or jalapeño, stemmed
1/4 cup chopped white onion
2 garlic cloves, peeled
1/4 cup tightly pack chopped cilantro
1/8 teaspoon ground cumin
1 1/2 cups homemade or low-sodium chicken stock
1/2 tablespoon olive oil
Kosher salt and ground black pepper, to taste
1/2 pound jumbo tail-on shrimp, shelled and deveined
Pepitas and cilantro, for garnish
Cooked rice, for serving

Place the pepitas, tomatillos, chile pepper, onion, garlic, cilantro, cumin, and 1/2 cup of the chicken stock in a blender or food processor. Blend until smooth, stirring and scraping down sides as necessary.

Heat the oil in a skillet (cast-iron if available) over medium-high heat. Add the tomatillo mixture, which will spatter so be prepared with a screen or lid! Cook, stirring often, for about 8 to 10 minutes. Add the remaining chicken stock, bring to a simmer, and reduce heat to medium low, simmering softly and stirring often until sauce is thick and creamy, about another 10 minutes. Season to taste, with salt if necessary.

Season shrimp with kosher salt and pepper, then add to the simmering sauce. Cook on each side for 3 or 4 minutes until the shrimp are just cooked through. Serve over rice garnished with pepitas and cilantro.

 

 

 

Advertisements

Fire-Roasted Tomatillo Sauce on Grilled Chicken

28 Jul
Fire-Roasted Tomatillo Sauce on Grilled Chicken

Fire-Roasted Tomatillo Sauce on Grilled Chicken

I am astounded I am about to make my FOURTH trip over the Santiam (mountain) Pass in Oregon tomorrow for the month of July. Let’s see, I’ve been over it to do a grueling hike to Blue Pool with friends from Ohio just after the 4th of July.

Blue Pool Oregon Hike

Blue Pool Oregon Hike

I’ve visiting friends (solo) at the coast in Yachats just after that and did another grueling hike to the top of Cape Perpetua. It was much shorter than Blue Pool but twice as steep to get up it! Luckily it was a cool and foggy-ish day so I didn’t die of heat stroke hiking up it.

Me and Friend at top of Cape Perpetua

Me and Friend at top of Cape Perpetua

This past weekend we spent four days at our river property on the Siletz River at the coast and got another base set for a new deck from our dock that washed it away last year in the floods.

New Base for Deck from Dock that Pushed it out Last Year in Floods

New Base for Deck from Dock that Pushed it out Last Year in Floods

And tomorrow our family leaves for a Portland family reunion at Clear Lake! My uncle is turning 89 and my parents have also flown up from Texas so my dad (and mom) can join his brother and extended family and us for a weekend of fun. This is a photo from the reunion two years ago but we did go last year too.

Clear Lake, Oregon

Clear Lake, Oregon

Whew! So what does that have to do with food and recipes? Well, the month of July has been kind of a cheater month for me. I made this dish on a whim a couple of weeks ago on the grill when I discovered I had bought a pound of tomatillos and forgot about them in the fridge. It was hot as heck out so I whipped up an impromptu batch of tomatillo sauce to pour over grilled, marinated chicken. Yummy all the way around!

My “recipe” is just a guideline, as I didn’t even write any notes down. I just kind of cobbled it all together and served it with beans and tortillas chips. That’s just how some dinners go!

Fire-Roasted Tomatillo Sauce on Grilled Chicken

2 small chicken breasts, pounded thin
1 tablespoon olive oil
1 teaspoon minced garlic
2 teaspoons fresh lime juice
Salt or Mrs. Dash, and ground pepper, to taste
1 pound fresh tomatillos, husked and rinsed
1 large clove garlic
1 1/2 large shallot (you can sub 1/2 small onion)
More oil and a little minced garlic for veggies
1/2 cup homemade or low sodium chicken stock or broth
Shredded cheese of choice

Marinate the chicken in oil, garlic, lime juice, and spices to taste for a half hour or more. Toss the tomatillos, minced garlic and shallot in a little oil then place on a pre-heated grill set to high. (The shallot kind of fell apart hence all the pieces)

Grilling the Tomatillos, Shallots, and Garlic

Grilling the Tomatillos, Shallots, and Garlic

Grill and turn until charred.

Roasted Tomatillos, Shallots, and Garlic

Roasted Tomatillos, Shallots, and Garlic

Remove, place in blender with 1/2 or so cup of chicken stock and blitz until blended.

Ready to Blitz the Roasted Veggies and Chicken Stock

Ready to Blitz the Roasted Veggies and Chicken Stock

Pour into a cast iron skillet and simmer for about 15 minutes until reduced to desired consistency. (I put the skillet on the propane grill burner but you can do this inside too.) Stir occasionally.

Tomatillo Sauce Finishing on Grill

Tomatillo Sauce Finishing on Grill

Meanwhile, grill marinated chicken for about 5 minutes per side.

Burning Some Chicken

Burning Some Chicken

In the last few minutes, toss some shredded cheese on the chicken until melted.

Melting Da' Cheese

Melting Da’ Cheese

Remove chicken from grill, let rest under foil for a few minutes, then serve with roasted tomatillo sauce, and beans and tortilla chips, if desired.

Download and Print this Recipe

Download and Print this Yummy Recipe!

Beef Tenderloin with Porcini and Pepper Sauce

23 Jul
Beef Tenderloin with Porcini and Pepper Sauce

Beef Tenderloin with Porcini and Pepper Sauce

Once again I am dashing off to another trip to the coast, this time to our RV river property for four days. I made this a couple of weeks ago, with HUGE THANKS to Conor Bofin of the delightfully funny and delicious food blog, One Man’s Meat. I take zero credit for this recipe. In fact I copied his recipe so exactly (other than having a more inferior steak and wine than his) that I will simply link you directly to his site for it.

Beef Tenderloins and Oregon Porcini Mushrooms

Beef Tenderloins and Oregon Porcini Mushrooms ~ The tenderloins weren’t near the quality we got with last year’s cow

The pictures are my own on this page, but his photos are a feast for the eyes! I served this with my Smashed Roasted Little Potatoes and asparagus. PLEASE do hop over to his site and read his witty writing, delightful photography, and mouth-watering recipes. This particular recipe is not only drool-worthy, but worth a good chuckle. You won’t be disappointed!

Peppercorns and Mushrooms

Peppercorns and Mushrooms ~ I clearly need work on my fine chopping skills

Even if you don’t eat meat, his way with words will be sure to delight you. DO read the photo captions too. They are particularly clever. Enjoy!

Click for the recipe here ——> The Truth about Fillet Steak with Porcini and Pepper Sauce

 

Homemade Sweet and Spicy Chile Sauce and Shrimp Spring “Unrolls”

29 May
Sweet and Spicy Chile Sauce with Spring Unrolls

Sweet and Spicy Chile Sauce with Shrimp Spring Unrolls

I tried. I really really tried. I wanted to make shrimp spring rolls to go with this amazing chile sauce I came up with, but spring rolls were not to be. During the fourth attempt at rolling the same rice paper, it fought back and exploded in the middle, dumping the contents onto the plate below. I threw my hands in the air, added more lettuce to the mix, and used the dipping sauce as a salad dressing. Take that spring unroll!

It was quite delicious, if I don’t say so myself! I wish I made more of the chile sauce, as it really does make an amazing salad dressing and of course would go great with spring or egg rolls too. I let hubby roll his own, and he didn’t have much success either. I think we both tried to put too much in each one. But we both ended up with a lovely meal, mess and all.

Rather than bore you with all the details of what went in my “salad,” I basically used the same recipe that I used another time a made spring rolls, but used medium whole shrimp instead of diced deli shrimp and switched up a few of the veggies/herbs. Recipe here —> Shrimp and Vegetable Spring Rolls with a Spicy Peanut Sauce. OK let’s get to the chile sauce (and double this up if you want more to grace your fridge for future use):

Homemade Sweet and Spicy Chile Sauce
Adapted from picturetherecipe.com

4 tablespoons sugar
1/4 cup rice vinegar
1/8 cup water
1 teaspoon minced garlic
1 teaspoon crushed red pepper flakes
1/2 teaspoon Sambal Oelek
1 1/2 teaspoons cornstarch mixed with same amount of water
3/4 teaspoon fish sauce

Add the sugar to a small sauce pan, then whisk in the rice vinegar and water. Turn heat to medium high and bring to a boil, whisking until sugar is dissolved.

Whisking the Chile Sauce

Whisking the Chile Sauce

Add the minced garlic, crushed red pepper flakes, and Sambal Oelek. (You can substitute Sriracha if you don’t have any.)

Adding the Sambal Oelek

Adding the Sambal Oelek ~ Shhh! It’s the secret ingredient!

Turn heat down and let simmer for several minutes until it slightly thickens.

Whisk in the cornstarch slurry, then simmer at a high bubble until the sauce clears and thickens. Turn off heat, stir in the fish sauce, then set aside to cool down.

Cooling the Chile Sauce

Cooling the Chile Sauce

Once cool, store in airtight bottle in the refrigerator until ready to use. Serve as a dipping sauce with spring rolls, or as a sweet/spicy dressing to any salad.

Sweet and Spicy Chile Sauce with Spring Unrolls

Sweet and Spicy Chile Sauce with Shrimp Spring Unrolls

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

BBQ Shrimp with Fried Polenta Cakes

30 Jan
BBQ Shrimp with Fried Polenta Cakes

BBQ Shrimp with Fried Polenta Cakes

I rarely try to do copycat recipes as they never come up to snuff to what you expect, but this one scored in my house. Now, probably 99.9999% of my readers don’t even live in my small town nor either close to it, so we’ll just leave it at that I was able to surpass the taste of this amazing shrimp appetizer dish at a local trendy restaurant.

It probably doesn’t even taste the same, since I never bought their expensive $16 bottle of the sauce to compare it to. (Who buys a $16 bottle of BBQ sauce, what??) All I know is that it exceeded our expectations of how it would turn out. I’m in LOVE! My husband swooned! (OK he didn’t literally, but he loved it too so I had to say it.)

I tried searching for the copycat recipe from our local restaurant (Zydeco Kitchen and Cocktails), but all it ever came up with was a copycat recipe for Zydeco 5, which is apparently in the Midwest or thereabouts. So, I googled for New Orleans BBQ Shrimp. Whoa! Too much information. However, what I gleaned from it all is that there were two camps in how to prepare it. Either marinating for a long time then oven cooking, or cooking quickly in a cast-iron skillet. I chose the former after my research.

I printed out several of the recipes that went in both camps, then combined all the ingredients into one full recipe. I got a little confuzzled at one point when I scratched out on one and then switched to the other then went back to the other. OY!

Instead of making grits or polenta cakes from scratch (for time reasons), I went with an organic refrigerated garlic and basil polenta tube from a local grocery. Trader Joe’s sells a similar tube of this product.

BBQ Shrimp with Fried Polenta Cakes

BBQ Shrimp with Fried Polenta Cakes

Note: I’ve offered to bring this to Super Bowl next week as an appetizer, and THEN make it again a few weeks later as the main course for a dinner party. Am I nuts??? LOL. But will be glad to do it.

Second note: I have a high heat/spice tolerance, so adjust seasoning amounts as needed.

This recipe serves two people, adjust amounts if serving more. On to the recipe!

BBQ Shrimp with Fried Polenta Cakes

4 tablespoons unsalted butter
2 cloves garlic, minced
2 tablespoons chili sauce (found in the ketchup aisle)
3 tablespoons Worcesterhire sauce
1/2 teaspoon liquid smoke (I used Stubb’s)
2 tablespoons fresh-squeezed lemon juice
1 teaspoon Cajun (Creole) seasoning
Pinch of cayenne pepper
1/4 teaspoon Sriracha sauce
1/4 teaspoon Tabasco sauce
1/2 teaspoon dried spicy oregano
1 tablespoon fresh parsley, chopped
Generous amounts of ground black pepper, to taste
1/2 pound large or jumbo shrimp, peeled and deveined
Prepared refrigerated polenta
1 tablespoon butter
Chopped parsley and green onion, for garnish

Preparing the BBQ Sauce

Preparing the BBQ Sauce

Melt the butter in a skillet over medium-high heat, then add all the ingredients through to the ground pepper. You may want to add the spicy spices a little at a time until the spice level suits your tastes.

Spicy BBQ Sauce

Spicy BBQ Sauce

Bring to a simmer and cook for about 5 minutes until it’s reduced just a tad. Add the shrimp to a casserole dish, then pour the sauce over it, stirring around to coat. Spread the shrimp around so they’re in a single layer.

Marinating the Shrimp

Marinating the Shrimp

Cover and place in refrigerator for up to 4 hours or overnight.

About a half hour before you are ready to eat, preheat the oven to 350 degrees. When preheated, place shrimp dish uncovered in oven for 15-20 minutes.

Meanwhile, slice the polenta into 1/2-inch or so cakes (I wasn’t very precise in that case). Add butter to a skillet over medium-high heat, then fry the polenta cakes on each side until slightly browned.

Fried Polenta Cakes

Fried Polenta Cakes

Place two polenta cakes in a bowl, then add desired amount of shrimp over the cakes, pouring generous amounts of the BBQ sauce over it. Garnish with additional chopped parsley and green onion. Serve with a crusty bread, for sopping up all the sauce. Try not to fight over who gets to mop up the last of the sauce out of the casserole dish.

BBQ Shrimp with Fried Polenta Cakes

BBQ Shrimp with Fried Polenta Cakes

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

 

Skillet Huevos Rancheros with Homemade Tortilla Strips

14 Mar
Skillet Huevos Rancheros with Homemade Tortilla Strips

Skillet Huevos Rancheros with Homemade Tortilla Strips

I’ve been eying similar tomato sauce and egg dishes lately from the Middle East region, but “Shakshuka” uses quite a few spices that I simply don’t have. (And I have a LOT of spices!) But the ingredients and spices I almost always have on hand are Mexican in origin. Hence, I bring to you a riff on Shakshuka, Tex-Mex style!

My husband and I were disappointed I only cooked four of the six eggs. We both had large lunches, and decided one egg each would suffice. Oh boy, were we wrong! While are daughter munched happily on her second egg, we longed in silence. However, there was plenty of sauce leftover to make a repeat for lunch the next day!

Skillet Huevos Rancheros with Homemade Tortilla Strips

For the Ranchero Sauce:
1 tablespoon olive oil
1 Serrano (or jalapeño) pepper, diced small
1 cup onion, chopped
2 cloves garlic, peeled and minced
1 28-ounce can pureed tomatoes
1/4 teaspoon New Mexico ground chile (or chili powder)
1/8 teaspoon ground cumin
1 15-ounce can black beans, drained and rinsed
Salt and ground black pepper, to taste

For the Rest of It:
1 tablespoon olive oil
4 6-inch corn tortillas
Sea salt, to taste
4 to 6 large eggs
1/2 cup fresh-grated Monterrey Jack cheese
1/2 cup fresh-grated cheddar cheese
Handful fresh cilantro, (chopped) for garnish
Sour cream, for garnish

Simmering the Rancheros Sauce

Simmering the Rancheros Sauce

Preheat oven to 450 degrees. To make the sauce, add a tablespoon of oil to a cast iron or oven-proof skillet over medium heat. Add the spicy pepper, onion, and garlic, and cook for about 7 minutes until onions are softened. Pour in the can of tomatoes, then bring to a simmer. Lower the heat and simmer for 10 minutes. Stir in the black beans, and salt and pepper, to taste.

Prepping the Tortilla Strips

Prepping the Tortilla Strips

While the sauce is simmering, brush both sides of the corn tortillas with oil and sprinkle with a little salt. Cut into thin strips. Place on a baking sheet in a single layer and place in the preheated oven. Bake for about 3 minutes on each side, until lightly browned. Remove and set aside. (I tried making the strips before the sauce, and got so busy that I burnt my first batch. Lucky for me I always have a large bag of corn tortillas in the pantry!)

Eggs Nestled in Tomato Sauce

Eggs Nestled in Tomato Sauce (LOOK! There is plenty of room for two more eggs, silly!)

When the sauce has thickened, remove from the heat. Make indentations in the sauce with the back of a large spoon, and crack each egg into the wells. Return the pan to the heat and cover. Simmer gently for about 15 minutes, until the whites are partially set.

Skillet Eggs Ready for the Broiler

Skillet Eggs Ready for the Broiler

Turn the oven to broil. Sprinkle the grated cheese over the dish, then place the skillet under the broiler. Cook until the cheese is melted and bubbling and the eggs are cooked to your liking. This shouldn’t be more than a few minutes, unless you like hard-cooked eggs. Remove the skillet (carefully!) from the oven. Garnish with the tortilla strips and cilantro, scoop out your eggs and sauce, and serve with sour cream if you want.

Skillet Huevos Rancheros

Skillet Huevos Rancheros

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

Alabama-Style Grilled Chicken

8 Oct
Alabama-Style Grilled Chicken

Alabama-Style Grilled Chicken ~ photo credit to inpatskitchen via food52.com

Well I finally broke down and cooked a “real” dish in my tiny temporary kitchen! However, no photos were taken so I’m using one from the author of the recipe. This is an absolutely AMAZING sauce. My only liberties with this recipe were to cut the recipe in half, lessen the sugar, and the chicken was grilled in thin cutlets since there were no skewers to be had in this kitchen. This is an easy and awesome sauce. I wish I had made the full recipe! The recipe below is the modified recipe. This was served with brown rice and side salad. Enjoy. 🙂

Alabama-Style Grilled Chicken
Adapted from Alabama-Style Chicken Kebabs by inpatskitchen, via Food52.com

Sauce
3/4 cup mayonnaise
1/4 cup apple cider vinegar
2 tablespoons granulated sugar
1/2 tablespoon Sambal Oelek (or sub with Sriracha)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon minced garlic
Whisk all ingredients together. Cover and refrigerate. (Sauce can be made ahead of time.)

Chicken
1 pound boneless, skinless chicken breast(s), sliced into thin cutlets
Olive oil
The Sauce

Light your grill to medium heat and oil the grates (or preheat an electric grill, which is all I have in the temp kitchen). Reserve about half the sauce for dipping. Place chicken on the grill and start lightly basting and turning until the chicken is done, about 4 minutes per side. (Be careful not to burn!) Serve them up with reserved sauce on the side.

 

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!

 

Baked Ling Cod in a Tomato, Tarragon, and Basil Herb Sauce

9 Oct
Basket of Ripe Tomatoes

Basket of Ripe Tomatoes

Well I had high hopes of photographing this most lovely meal I made the other night, but since my tripod holder thingy broke on my camera a few weeks ago, I’ve been rubberbanding it to the tripod. And while taking photos of the beautiful simmering tomato sauce and herbs, I tried to adjust my tripod stand and the camera fell off and went crashing to the floor, losing a plastic piece off the lens, and then decided to beep furiously at me for breaking it.

Baked Ling Cod with Tomatoes Tarragon Basil Herb Sauce

Baked Ling Cod with Tomatoes Tarragon Basil Herb Sauce

I could not get it to turn back on fully after multiple attempts, even after taking out the battery and reinserting it and powering it up again. It would beep and beep at me, then would finally shut itself down, like a child whose tantrum finally ran out of steam. I gave up on that process, as this meal comes together quite quickly. As an afterthought just as I was about to plate the fish and sides, I asked my daughter to snap a photo of the fish with her iPod Touch. She doesn’t care for fish so she ate some other leftovers for dinner. So her iPod photo is all I have to offer today for my photo. And it’s so bad I’m just posting a wee pic of it and using my tomato photo as the main one. I am unsure of the future of a new camera at this point.

But, at least I can share my recipe with you of this healthy fish meal. We used a filet of the Ling Cod we caught with our friend on the Oregon Coast a few weeks ago, but any nice, solid whitefish will do. We also used some of the tomatoes from our garden that I had frozen instead of canned, and cut some last snips off the tarragon and basil from my fresh herb garden. I elected not to harvest them this year like I did last, only because of time constraints with my workload and trying to get all our tomatoes canned and frozen.

Ling Cod in a Tomato, Tarragon, Basil Herb Sauce

1 large filet of Ling Cod or other whitefish, enough for two people
Milk to soak the fish
2 tablespoons olive oil, divided
1/2 cup onion, diced small
1 teaspoon garlic
1 cup homemade or low sodium chicken broth, divided (or half white wine)
1 1/2 cups cherry tomatoes (thawed if frozen)
1 tablespoon fresh tarragon, chopped fine
1 tablespoon fresh basil, chopped fine
Lemon juice to squeeze over fish
Black pepper to taste

Soak the fish in a 1/2 milk and 1/2 water mixture, enough to cover the filet, in a glass bowl at least one hour or more in the refrigerator. When ready to cook, preheat the oven to 425. Meanwhile, heat one tablespoon of oil over medium heat and saute the onions until starting to soften, then add the garlic. Cook for a few minutes more, then add 1/2 the chicken broth, or 1/2 cup white wine if you prefer. We didn’t have any on hand. Bring that up to a simmer until it reduces about half.

Add the cherry tomatoes, and cook and smash them around until they split and start releasing their juices.  Stir in the herbs, and the rest of the chicken broth. Grind a bunch of black pepper over it, to taste. Once again, simmer and reduce the liquid to about half.

Line a baking pan with foil and spray with oil. Remove the fish from the soak, add the fish filet to the pan, and squeeze a generous amount of lemon juice over it. Spoon the tomato herb sauce over the top of the fish, then cover the pan tightly with foil. Place the pan in the oven, and cook for about 20 minutes, until the fish flakes easily with a fork. Do not overcook! I checked mine at 20 minutes and it was perfect. We served this with seasoned pasta and Haricot Verts, but any sides will do with this. Some thick crusty bread would be great to mop of the lovely juices in the pan, but alas we did not have any of that either. But it was a delicious and light, healthy meal!

Download and Print this Recipe

Download and Print this Yummy Recipe!

Caramelized Onion and Mushroom Balsamic Gravy over Pork

2 Oct
Caramelized Onion and Mushroom Balsamic Gravy over Pork

Caramelized Onion and Mushroom Balsamic Gravy over Pork

This has all the makings to be an elegant meal, but somehow I just did not quite pull it off. Now don’t get me wrong, you can keep reading as I’ll still share the recipe. But let me ask you this. How on earth can onions be tough after cooking them for almost 20 minutes? Somehow I managed to do that. But the sauce was still good, and not all the onions were hard. I can only guess that I should have peeled the onion down one more layer after taking off the skin. Anyways, I plan on making this again some day and will cross my fingers for softer onions.

Caramelized Onion and Mushroom Balsamic Gravy over Pork

3 tablespoons olive oil, divided
1/2 large sweet onion, sliced thin and cut in half
4 ounces mushrooms, sliced
Mrs. Dash Garlic and Herb Blend
Black pepper, to taste
2 tablespoons flour, divided
2 thin-cut pork loin chops
1 cup homemade or low sodium beef broth
3 tablespoons balsamic vinegar
1 teaspoon honey
1/2 teaspoon dried parsley
Pinch of dried basil

Caramelizing the Onions and Mushrooms

Caramelizing the Onions and Mushrooms

In a large skillet over medium heat, cook the onions in 2 tablespoons of olive oil until starting to soften, about 3 to 4 minutes. Add the mushrooms, and cook until onions and mushrooms have caramelized, about 15 to 20 minutes total. Turn heat down if needed if they start to burn.  Once caramelized, remove to a bowl and set aside.

Season the pork chops with Mrs. Dash and ground black pepper, to taste. Lightly dust each side of the pork chops with 1 tablespoon of the flour. Add another tablespoon of oil to the skillet, and cook each side of the pork chops for 2 to 3 minutes over medium-high heat. Remove to a plate and tent with foil.

Add a tablespoon of flour to the oil left in the pan, adding a touch more oil, if needed. Mix until a paste forms. Slowly whisk in the cup of beef broth and balsamic vinegar. Mix in the honey and herbs, then turn down heat to a simmer. Add the onions and mushrooms back to the skillet and mix into the sauce. Last, add the pork chops back to the skillet, cover, and cook for a few minutes more to heat them through. We served this with fresh Trader Joe’s Haricot Verts and Harvest Grains cooked in beef broth. If you have good luck with caramelizing onions, then this is an easy dinner for any night of the week.

Caramelized Onion and Mushroom Balsamic Gravy over Pork

Caramelized Onion and Mushroom Balsamic Gravy over Pork

Download and Print this Recipe

Download and Print this Yummy Recipe!

%d bloggers like this: