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Entries in Meat (17)


Baked Burritos with Sour Cream-Poblano Sauce

Baked burrito sour cream poblano sauce

It's no secret that we love Mexican food. We will eat it any chance we get. Lately, we've been stalking our local taco truck and making late night taco runs to Mighty Taco. Not the healthiest of habits, but delicious nonetheless! However, when given the opportunity, I'd rather make Mexican food at home, because then and only then can you control the ingredients that you eat. Very rarely does it take long to throw together tacos, enchiladas, or burritos, and generally the flavor is amazing. Take this dish, for example, which is spectacular, by the way. I've made it several times in the past year, which says a lot because I very rarely ever make a recipe twice (sorry Joel!). Not a single part of the recipe is difficult. Put a pepper on the grill and forget about it for a while until it gets charred. Cook up some meat and vegetables, stir in some beans and cheese, wrap in a tortilla and bake. Simple! And don't even get me started about the sauce. If I could eat it by the spoonful, I'd be happy! Pour the sauce over these crispy baked burritos, and your taste buds will smile!

For Burritos:
1 tablespoon Canola Oil
1 Onion, diced
1 pound Ground Beef (I've also used ground turkey and ground chicken)
3 Garlic Cloves, minced
1 tablespoon Tomato Paste
1 (14 ounce) can Black Beans, drained and rinsed
1/4 cup Water (or broth of your choice)
1/2 teaspoon Cumin
1/2 teaspoon Oregano
1 1/4 teaspoon Chili Powder
1/8 teaspoon Cayenne
1 teaspoon Brown Sugar
1 cup Shredded Cheese (cheddar or monterey jack are great options) 
4-10 Tortillas, depending on size (I've used "fajita" size and made about 6) 
Spray Cooking Oil

Heat a large skillet over medium heat, then add the oil. Add the onions and cook for 3-5 minutes, until they begin to soften. Place the ground beef into the pan and cook, stirring occasionally, until well browned. Drain any excess fat, if necessary/desired. Stir in the garlic and tomato paste, and cook for 30-60 seconds, then add the beans. Add the water, cumin, oregano, chili powder, cayenne, and brown sugar. Reduce the heat and simmer until most of the liquid has been absorbed. To assemble the burritos, place 2-4 tablespoons of cheese at the end of each tortilla, then spoon some of the beef and bean mixture over the top. Fold the left and right sides of the tortilla in, then roll it up. Place the burrito seam-side down on a baking sheet, then sprat the top with cooking oil. Bake at 400 degrees for about 20 minutes, or until the tortillas are golden brown and crispy.

For the Sauce:
2 Poblano Peppers
2 tablespoons Butter
1 Jalapeño Pepper, diced
2 tablespoons Flour 
2/3 cup Chicken Broth (I've also used vegetable broth)
1/2 cup Sour Cream

Blacken the poblano pepper by placing it directly over the gas burner, on the grill, or under the broiler, using tongs to turn the pepper until it is blackened on all sides. Place the peppers in a bowl and cover with plastic wrap until cool enough to handle. Peel the poblanos, remove the stem and seeds, and dice the pepper. Heat a saucepan over medium heat and add the butter. Saute the jalapeño for about a minute, then stir in the flour, cooking for an additional minute. Slowly add the broth, then the diced poblano. Continue to simmer, whisking frequently, until thickened. Add the sour cream and warm through. Season with salt and pepper, to taste, if necessary. 

To serve, spoon the sauce over the baked burritos.

SOURCE: Elly Says Opa


Spicy Pasta with Broccoli & Sausage

Sausage pasta

It's Secret Recipe Club reveal day again, and sadly, this one marks the end of summer. This month, I was assigned to Kate's blog, Food Babbles. Kate writes a wonderful blog with a great mix of sweet and savory recipes, which of course, made it very difficult to choose just one to make. As per usual, when I got my assignment, I went right to work reading every post from the beginning to the present. I had several that I immediately bookmarked, including Chicken Chorizo Empanadas, which was Kate's most recent post for First on the First, a cool monthly project that she co-hosts (that I am thinking about emailing her to see if she will accept a new member). While I didn't end up making the empanadas (yet), I ended up making this pasta dish because it seemed like just the kind of recipe that we love. And love we did! It was a great pasta recipe to bridge the gap from summer to fall, keeping things fresh and light with the broccoli and minimal ingredients, but still being a comforting, and spicy, pasta dish. Thanks, Kate, for introducing me to a recipe that I am sure will be a household staple for years to come. 

6 Garlic Cloves, finely chopped
1/3 cup Olive Oil
4 cups Broccoli, chopped
1 pound Italian Sausage, casings removed (I used a hot pork sausage)
1 cup Reserved Pasta Water
1/2 cup White Wine
1/2 teaspoon Red Pepper Flakes
1/2 cup Parmesan Cheese, grated
1 pound Orecchiette Pasta, or similar shape (I used small shells)
1/4 teaspoon Salt
1/4 teaspoon Pepper

Cook the pasta according to package directions. Drain, reserving 1 cup of the cooking water. In a pan over medium-high heat, brown the sausage, breaking it up as it cooks. Meanwhile, in a separate pan over medium-high heat, cook the garlic in the oil for about 1 minute, stirring occasionally, until golden. Add the broccoli, 1/2 cup of reserved pasta water, wine, red pepper flakes, salt, and pepper. Cover the pan and cook, stirring occasionally, until the broccoli is tender and the liquid is mostly evaporated. Add the sausage and pasta to the broccoli mixture and toss to combine. Add the other half of the reserved pasta water, if the remaining liquid needs thinning. Stir in the parmesan cheese and serve. 

SOURCE: Food Babbles


Antipasto Salad


Growing up, we ordered our fair share of pizzas from the local pizzerias. Generally we would only order pizza, but sometimes we would get wings as well. Only when we were with a large group would we ever order an antipasto salad too. When I was younger, I think I assumed that there would be some kind of pasta in it, since it kind of sounds that way, and I was always a little disappointed when there wasn't. Also, back then I was not a huge fan of cold cuts, so the fact that there was meat in the salad kind of turned me off. Throughout the years, I grew to enjoy antipasto salads, so I decided to make this one for dinner one night last week. Oddly enough, once it was all put together, Joel looked at it with a very puzzled expression on his face. Then he asked where the pasta was! Looks like we are one in the same. Maybe that's why we ended up together! This salad makes a lot, and even though it was our main course, we had enough left over to share with 4 other people the next day as a side dish. 

For the Salad:
1 head Romaine Lettuce (I got mine from my garden!)
2 cups Cherry Tomatoes, halved (I probably used less)
3/4 cup Cucumbers, diced
1/3 pound Genoa Salmi, thick dice
1/3 pound Ham, thick dice (I used a ham steak)
1/3 cup Mozzarella or Provolone Cheese, thick diced
1/4 cup Olives
1 Banana Pepper or 2-3 Pepperoncini, sliced (I used a few whole pepperoncini, too)

For the Dressing:
3 tablespoons Red Wine Vinegar
1-2 Garlic Cloves, minced
1/4 teaspoon Oregano (I used fresh, but dried would be fine)
1 teaspoon Dijon Mustard
5 tablespoons Olive Oil
Salt and Pepper, to taste

Lightly toss together the salad ingredients in a large bowl. In a small bowl, whisk together the vinegar, garlic, oregano, and dijon. Slowly stream in the oil, while continuing to whisk, until it is well combined. Pour the dressing over the salad and toss to combine. 

SOURCE: Elly Says Opa


Poblano Burgers with Chipotle Cream

Chipotle cream burger

Joel likes spicy food. In fact, at any given time, there are at least 3 different bottles of hot sauce open in our fridge. I like spicy food too, but not quite as much as him. If a recipe calls for chipotles in adobo, most times, I only use half the amount because they tend to be too spicy for me, but Joel will not hesitate to use double! When I saw this recipe on Tracey's Culinary Adventures, I decided to give it a try, since it only called for one chile. I even used the correct amount of the adobo sauce, as well. The result? A spicy, but not too overtly spicy, super delicious burger. The coolness from the sour cream made the adobo sauce tolerable, in my eyes. I definitely plan to make these burgers again, but next time I think I might swap out the beef with ground turkey instead of beef. 

2 Poblano Chiles
1 tablespoon Milk
1 slice White Bread, crusts removed and torn into 1/ 2 inch pieces (I used pumpernickel)
3 tablespoons Fresh Cilantro, minced and divided
1 teaspoon Ground Cumin
1/2 teaspoon Ground Coriander
1/2 teaspoon Paprika
1/2 teaspoon Salt, divided
1/2 teaspoon Black Pepper, divided
1 pound Ground Sirloin
1/2 cup Sour Cream
1 tablespoon Lime Juice
1 Chipotle Pepper in Adobo Sauce, finely chopped 
2 teaspoons Adobo Sauce
4 Hamburger Buns, toasted
Lettuce, Tomato, and Onion, for topping

Char the poblano peppers on the grill, over the flame of a gas stove, or under a broiler. Transfer the blackened poblanos to a resealable plastic bag and seal it (or put it in a bowl and cover tightly with plastic wrap). Set aside for about 15 minutes, then remove the chiles. Peel the skins off and remove the seeds and membranes; finely chop the chiles. In a large bowl, combine the milk and bread. Use a fork to mash them together into a thick paste. Add the chiles, 1 1/2 tablespoons of the cilantro, cumin, coriander, paprika, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Mix to combine. Add the ground sirloin and use your hands to gently combine the mixture; do not over mix. Divide the meat into 4 equal portions and shape each into a 1/2-inch thick patty. Use your thumb to make an indentation in the center of each patty, which will keep the burgers from puffing and swelling in the center as they cook. Cover and refrigerate the burgers until you are ready to grill them.

While the burgers are grilling, make the chipotle cream sauce. In a small bowl, stir together the remaining 1 1/2 tablespoons cilantro, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, the sour cream, lime juice, chipotle chile, and adobo sauce. 

Preheat the grill and lightly oil the grates. Place the burgers on the grill and cook for about 3 minutes, or until grill marks begin to form on the bottom. Flip the burgers and cook for about 3 more minutes, or until they have cooked to your desired doneness. Serve on hamburger buns with the chipotle cream, lettuce, tomato, or your favorite burger toppings. 


Meatball Subs with Caramelized Onions

Meatball sub

I've had these subs bookmarked for a while now. Every time I try to run them by Joel, he makes a face and says something about how he isn't really a fan of meatball subs. However, a few weeks ago, I made meatballs to go with the spaghetti that we had for dinner, and he really enjoyed them. So this week, while I was planning our menu, I opened about 10 recipes, including this one, and had Joel pare them down. As soon as he saw these, he said "I definitely want the Smitten Kitchen subs!" For some reason, if he sees that the recipe comes from Smitten Kitchen, he's all over it. I can't say I blame him. Everything Deb makes looks awesome, and anything I've ever tried from her blog is delicious! I can't wait until October when her cookbook comes out! Anyway, about these subs…the meatballs are the best I've ever had! They are soft, but incredibly flavorful. They were delicious in a sub, but would have been perfect on top of a pile of spaghetti, too!

For the Meatballs:
4 Sub Rolls
2 pounds Ground Meat (I used meatloaf mix)
2 tablespoons Parsley, chopped
1/3 cup Parmesan Cheese, grated
3/4 teaspoon Salt
Pinch of Red Pepper Flakes
2 Garlic Cloves, minced
1teaspoon Onion Powder
1 teaspoon Worcestershire Sauce
1 Egg
Olive Oil
4 cups Prepared Marinara Sauce (I used a jar)

Split the rolls and scoop out some of the insides to create a channel for the meatballs to rest in. Grind the bread you pulled out from the roll in the food processor to get about 1 1/3 cups of fresh breadcrumbs. Place the breadcrumbs in a large bowl with  3/4 cups of warm water and all of the ingredients, except for the olive oil and sauce (and sub rolls). Combine with a fork (or your hands), until all of the ingredients are evenly distributed. Form the mixture into 2-inch meatballs and arrange on a tray. Heat a few tablespoons of oil in a large sauté pan with a lid. Brown the meatballs in batches, making sure not to crowd the pan. Be gentle, as these meatballs are soft. Transfer the meatballs to a paper-towel lined tray and continue with the remaining meatballs until they are all browned. Discard the oil and heat the marinara sauce in the sauté pan. Add the meatballs, cover, and simmer on low for 25-30 minutes, until the meatballs are cooked through. 

For the Onions:
2 Yellow Onions, thinly sliced
1 tablespoon Butter
1 tablespoon Olive Oil
Salt and Pepper, to taste

Heat the olive oil and butter in a large, heavy skillet over medium-low heat. Add the onions and  sprinkle them with salt and pepper. Cook until they are tender, sweet, and a deep golden brown, stirring occasionally, about 30 minutes.

For the Sub Assembly:
Arrange meatballs with sauce inside the hollowed-out roll(s). Drape the caramelized onions over the top and sprinkle with shredded cheese (I used Gruyere). Place subs under a broiler to melt the cheese.