Fiesta

One of my families favorite dinners is

Shredded Beef Chimichangas.

I generally slow cook a Chuck Roast on low.

I plug in my crockpot on my way to bed, and unplug it before I sip my morning coffee.

I let it cool then cut or pull it into pieces.

Then I set up an assembly line.

I lay sharp cheddar down the center of the tortilla, layer shredded beef & then roll it up.

I make a stack of these, while olive oil heats in my electric skillet.

(Its probably best to make sure the sides of your skillet are over an inch. 

Pour in enough oil to coat the bottom.)

When the oil is hot, place the tortillas seam side down.

Turn after a few minutes, or when the tortillas are golden brown.

Brown all sides.

My skillet holds about 8 at a time. If I am serving more I turn my oven on low 

and put the first batch in a 9 x 13" pan & throw it in the oven while the second batch browns.

Top them with green chile sauce, guacamole, salsa, hot sauce or sour cream.

Or your favorite combo & Enjoy!!

Summer Appetizers & Sweet Days

This is my new favorite appetizer &

it's on the menu:

www.muskegonriverlodge.com/

What is it? 

Endive filled with Honeyed Walnuts, Goat Cheese & Orange segments.

Drizzled with a Balsamic Reduction & sprinkled with Chives.

This week we celebrated a milestone anniversary.

I won't tell you how many years, but let's just say I have now spent half my life loving my fisherman.

And although he offered a vacation, I asked if we could stay home.
So we took a mini vacay right here.

My own pillow to sleep on @ night, fishing right out the door & an easy no-stress menu that worked on the boat or the back porch. 

So I took my new-found appreciation for Endive style wrappers & applied it to Iceberg. 

Iceberg wrapped around Chicken Salad was our lunch one day. I used chicken that had been baked with lemon & goat cheese
stuffed between the chicken breast & skin.
The flavor was fabulous!

Surprisingly easy to eat as finger food & a great choice for warm summer days.

Enjoy!

My new favorite sandwich....

It started Monday morning in the dentist office....

"Excuse me did you just say I can stay here in the waiting room?

My kids can manage the whole dental process without me?"

I have two hours alone with HGTV & my favorite cookbook? Are you kidding me?

I thought I hated going to the dentist.

And then to top it of M had a micro cavity that they could go ahead & repair...bonus half hour right there.

You might ask if I've watched Julie & Julia.

No. But after telling a seat mate on a lengthy flight about my life I was given an extensive overview

of the film.

 I am contemplating cooking every Cook's Illustrated recipe I can get my fingers on. Starting with every one I read Monday morning.

But for now the goal is to try 3 new recipes each week.

This is the first.

This photo shows my sandwich "station" thanks J :)

My hubby really appreciates organization & I have to say it is appealing visually & it did make

sandwich prep smmmmooooth.

Buttered French bread layered with Apricot Chutney, Sharp Cheddar, Bacon & Granny Smith.

Paused on the assembly line for a photo.

Toasted to a golden brown. I'm salivating all over again.

And sprinkled with fresh Thyme from my garden....ah.

Delicious. Cheers!

Venison Filet & New Hobbies

All kinds of food prep is happening in the kitchen tonight but I thought 

I'd take a handful of minutes to tell you about dinner.

I have never had Venison Filet before.

I tried using one of my favorite Beef Filet recipes to prepare it - delicious.

Hopefully those of us who are married to outdoorsmen know we're blessed,

but if your hubby hunts deer - can I have the filet?

I'll send you my address. Yes, seriously.

Because as I ate every panko - blue cheese - parsley encrusted bite 

I decided every male in my home should be out hunting a deer & maybe M & I too.

Served with Roasted Sweet Potato Medallions & drizzled with a red wine thyme reduction.

When does hunting season begin?

Celebrations & Seared Scallops

Birthday dinners are a big deal around here.

At first the b-day guy or girl

planned the dinner menu.

Somewhere along the way one of our kids decided planning dinner was not enough

so they added their request for breakfast.

But this year the youngest munchkin aded lunch.

His menu?

Breakfast:

Carmel Rolls & Eggs 

Lunch:

Ramen Noodle Soup

Dinner:

Mixed Berries

Popovers & Herbed Butter

Roasted Asparagus

Grilled Lamb

Dessert:

Tres Leches

Now what's especially funny about this menu, is that he knew he had me.

We don't eat ramen noodle soup - ever.

But if it was the b-day menu I would buy it & yes make it too.

I had to ask the store clerk which shelf holds this mixture of noodles & chemicals.

So when the fisherman's b-day came

the question was - besides taking your favorite girl fishing,

what would you like to do for your b-day celebration?

He opted for dinner at home:

Roasted Garlic & Toasted Baguettes

Roasted Asparagus

Seared Scallops over Peppered Pasta Alfredo

Orange infused Chocolate Souffle

topped with

Homemade Vanilla Ice Cream

Scallop prep begins with removing the muscle. Yes the thought is somewhat unappetizing.

I turned the scallop so it is easier to see the raised muscle.

It peels off easily.

Sprinkle cracked pepper & sea salt on both sides

1. Heat a large skillet over med-high heat 

(if you have a cast iron skillet - now is a great time to use it)

2. Add 1Tbsp of butter & swirl to coat pan

3. Continue heating til butter turns golden

4. Add scallops 1 at a time (flat side down - don't crowd - it's fine to do more than 1 batch)

5. Cook the scallops until they are well browned ~1 1/2 - 2 min.

(I often add another 1/2 Tbsp of butter at this point)

6. Using tongs turn scallops over 1 at a time

7. Cook 30 sec - 1 1/2 minutes longer until the sides are firmed up & all but the middle 

third of the scallop is opaque

Serve the scallops immediately & kiss your birthday baby!

Prosciutto Stuffed Chicken

Last week I took a last minute booking for dinner at The Muskegon River Lodge. I scanned my food inventory & went to work. During our wild west days I had the privilege of working in a dude ranch kitchen with Ang S. whom I consider to be a cooking genius. One of the recipes she taught me has become a go-to in my cooking arsenal, Chicken stuffed with Provolone, Prosciutto (or ham) & Basil.

I thought the recipe was fab. from day 1. But because I have a thing for sauces I decided to top it with another favorite, Alfredo Sauce. To temper the richness I add garlic, pepper, oregano & a plethora of Capers & Diced Roasted Red Peppers to the Parmesan, Butter & Cream.

My mom asked it I would make this for the holidays. It's ability to be made somewhat ahead combined with it's appealing looks have made it a shoe in for our family gathering.

  Stuffed Chicken for 10:

10 Chicken Breasts
3/4 lb Prosciutto or thin sliced ham
1/2 lb Provolone
1/4 cup of basil leaves julienned
3 Lg Eggs
1 cup milk
3-3.5 cups Italian Breadcrumbs

1. Pound Chicken with a tenderizing hammer
2. Slice meat & cheese in thin 2" strips
3. Lay Basil Provolone & Prosciutto across center of Chicken Breast
4. Jelly roll the chicken starting with the small tip first
5. Dip in egg wash
6. Coat in bread crumbs
7. Bring large skillet to medium heat and add 4 Tbsp olive oil.
8. Sear coated chicken on each side for several minutes, the coating should be lightly browned. Begin with searing the seam first.
(The steps above can be done early on the same day as cooking)
9. Place seared chicken in 9x13 baking dish - do not crowd, I had huge pieces of chicken and needed an additional baking dish.
10. Bake at 350 about 25-30 minutes or until chicken is cooked through or until meat thermometer registers correctly. (I usually flip the chicken over and make a small incision to check doneness)

I am going to confess that I never measure when making Alfredo. So until I re-make it I will leave that recipe for later. I will tell you that my ingredients list is a brick of Parmesan, Whipping Cream, Butter, Minced Garlic, Oregano, Roasted Red Peppers, & Capers.

I like to serve Stuffed Chicken with Roasted Asparagus, Garlic Green Beans, Acorn Squash, or Sweet Potatoes.
I also think it pairs well with a mixed green salad topped with granny smith, dried cherries & salted or glazed pecans & thin sliced Romano cheese.

btw, the dinner went very well.

Braised Beef, Swiss Chard & S. Eileen

I have a wonderful friend who is possibly more excited about food than I am. She keeps me in the kitchen experimenting with new recipes. The downside is she lives far away. The upside is on the blessed days when we share sink, counters, & oven she has most likely already sent the perfect menu. 

pS. the above pict is Swiss Chard & it tasted as good as it looked.

Searing the short ribs (which have been rubbed with thyme & pepper)

Carrots + Onions + Celery + Bay Leaf  = perfect mixture to braise your meat with.

 Seared Beef + Veggie Mix + Red Wine + Port + Balsamic Vinegar 

Cipollini Onions roasted in Thyme + Sea Salt + Black Pepper

Putting it all together & topping it with horseradish creme fraiche (yum) 

And adding a side of garlic whipped potatoes.

This was a menu Ms. S. Eileen sent my way & I am oh. so. grateful.

Creme Fraiche:

• 1 cup whipping cream
• 2 tablespoons buttermilk
• 
  

Combine  in a glass container. Cover and let stand at room temperature  from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days.

Sunny Days, Friends & Grilled Fare

Some of my favorite people came for a long weekend visit. We crammed it with fishing, food, park tag, prayer & games.
I loved it. And upon watching these beloved friends back down the driveway my little guy
said "New Rule! If company comes, they have to stay." I nodded my head in agreement a lump wedged solidly in my throat.

I came back into the kitchen busied with a few more dishes that needed cleaned before I began lunch. I was craving something nutritious & quick to clean up.
After a long winter a girl can forget how simply divine grilling is. Few dishes + smoky deliciousness.

Sunny Sundays call for more time outside than in. My solution?  Seasoned meat & veggies all cooked on the grill. We used Chicken marinated in garlic, oregano & italian dressing. Than topped it with Yellow Bell Peppers, Asparagus & Mushrooms.
Simply stacking one veggie over another gives a dish color appeal. See? My hubby cannot even keep his hands off while I try to snap a picture. (btw - he just said he doesn't like this picture because his fingers look like smoked sausages - that man sure keeps me laughing! He is not vain enough to tell me not to post it though. :)

Bon Appetit! Now go enjoy the nice weather.