Look at what's cookin

My adventure's in feeding my family

Roasted Salmon and Potatoes With Dill March 29, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

We have lots of yummy salmon still from all the fishing this summer and potatoes leftover from the garden. No fresh dill but lots of dried dill so I decided to make this recipe. For the last few minutes of baking I threw in a bunch of green beans as a yummy side.

Ingredients:

  • 1 1/2 pounds red new potatoes, halved
  • 1/4 cup olive oil
  • 2 cloves garlic, smashed
  • kosher salt and pepper
  • 4 6-ounce pieces salmon fillet
  • 1/4 cup fresh dill
  • 1 lemon, cut into wedges

photo 1

 

Directions:

Heat oven to 400° F.

On a rimmed baking sheet, toss the potatoes, oil, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Arrange in a single layer and roast, tossing once, until golden brown and crisp, about 45 minutes.

When the potatoes have 15 minutes left to cook, place the salmon on a second baking sheet, season with ½ teaspoon salt and ½ teaspoon pepper, and roast until opaque and beginning to flake, 10 to 12 minutes total, depending on the thickness. Divide the potatoes among individual plates and serve with the salmon, dill, and lemon.

photo 2

 

Tex-Mex Cheese Enchiladas With Red Chili Gravy March 27, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

Ok so my after photo for this recipe is crappy but that’s only because they were so good we chowed down on them before I got a chance to take a good photo. This is the first time I made enchilada sauce from dried chilies but it will be something I do from here on out!

Ingredients:

For the Chili Gravy:

  • 2 ounces dried Ancho chilies, stems and seeds removed
  • 2 ounces dried Guajillo chilies, stems and seeds removed
  • 2 dried Arbol chilies, stems and seeds removed
  • Hot water, for soaking
  • 1/2 pound ground beef
  • 1 medium yellow onion, roughly chopped
  • 6 medium garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • Kosher salt
  • 4 cups chicken stock or low-sodium broth
  • 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour

For the Cheese Enchiladas:

  • 1/2 cup vegetable oil
  • 12 corn tortillas
  • 1 pound cheddar cheese, grated, divided

photo 1

 

Directions:

For the Chili Gravy: Heat a heavy 12-inch cast iron skillet over medium heat. Cut all the chilies open along one side, so that they can be laid flat. Working in batches, cook chilies in the skillet, pressing down with a spatula, until lightly toasted and fragrant, about 5 seconds on each side; be careful not to let chilies burn. Transfer to a large bowl and cover chilies with hot water, setting a small plate on top to keep them submerged. Let stand 30 minutes.

 

Meanwhile, add ground beef to cast-iron skillet and cook over medium heat, stirring often, until well browned, about 5 minutes. Using slotted spoon, transfer beef to a medium bowl and set aside. Remove all but 2 tablespoons of beef fat from skillet; if there isn’t enough fat leftover in the skillet, add enough oil to make up the difference. Add onions and cook, stirring occasionally, until soft, 4 to 5 minutes. Stir in mined garlic, and cook until fragrant, about 30 seconds. Transfer onion and garlic to a blender.

 

Drain chilies, discarding all of the soaking liquid. Transfer chilies to the blender with onions and garlic, and add cumin, oregano, black pepper, 2 teaspoons of salt, and 1 cup chicken stock. Blend mixture until smooth, scraping down the sides with a spatula occasionally, about 1 to 2 minutes on high. If the mixture won’t blend, add another 1/2 cup of stock.

 

Using a wooden spoon or rubber spatula, press chili mixture through a mesh strainer set over a large bow until only chili skins remain in strainer. Discard skins.

 

Heat oil in cast-iron skillet over medium heat until shimmering. Add flour and stir immediately with a wire whisk. Continue to stir until roux turns light golden brown. Add chili mixture and stir in remaining broth and ground beef. Bring sauce to a boil, then reduce heat to maintain a slow and steady simmer. Cook, stirring occasionally, until sauce is dark red and thick like a gravy, about 30 minutes. If too thick, add a little water to thin it out.

 

Working 1 tortilla at a time, arrange 1/4 cup of cheese in a line along center of tortilla, then roll up. Set rolled tortilla, seam-side down, in a 9-by-11-inch baking pan and repeat with remaining tortillas and cheese.

Spoon remaining sauce on top of enchiladas, followed by remaining cheese and onion. Transfer to the oven, and bake until cheese melts and just starts to bubble, 10 to 15 minutes. Serve immediately.

photo 2

 

Breakfast Tacos with Crispy Potatoes, Chorizo, and Fried Egg March 25, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

When we got a caribou this year, we made a lot of it into sausage. One type of sausage that we made was chroizo but I haven’t cooked much of it until this recipe. I was craving something new for breakfast and I was so happy with this dish. The runny yolk made for a great sauce and the flavors were tasty!

Ingredients:

  • 1 large russet potato (about 10 ounces), cut into 1/2-inch cubes
  • Kosher Salt
  • 1 tablespoon distilled white vinegar
  • 1 tablespoon vegetable oil, divided
  • 3 ounces Mexican-style raw chorizo (see note above)
  • 2 scallions, thinly sliced, whites and greens reserved separately
  • 1 serrano pepper, thinly sliced
  • Freshly ground black pepper
  • 4 eggs
  • 4 soft flour or corn tortillas, warm
  • 1 cup homemade or store-bought roasted tomato salsa
  • Chopped cilantro, sour cream or Mexican crema, and lime wedges for serving

photo 1

 

Directions:

Place potatoes in a small saucepan and cover with cold water by 1-inch. Add 1 tablespoon kosher salt and the vinegar. Bring to a boil over high heat, reduce to a simmer, and cook until potatoes are softened, about 8 minutes. Drain and let rest for 5 minutes to dry.

 

While potatoes cook, heat 2 teaspoons of vegetable oil in a medium non-stick or cast iron skillet over medium-high heat until shimmering. Add chorizo and cook, breaking it up with a wooden spoon, until cooked through. Transfer chorizo to a small bowl, leaving oil behind.

 

When potatoes have dried, reheat chorizo oil over high heat until shimmering. Add potatoes and cook, tossing occasionally, until crisp and golden brown all over, about 15 minutes. Add scallion whites and serranos and continue to cook, tossing, until softened and aromatic, about 1 minute longer. Stir in chorizo and season to taste with salt and pepper. Transfer to a plate and keep warm. Wipe out skillet.

 

Add remaining teaspoon oil and heat over medium-high heat until shimmering. Add eggs, season with salt and pepper, and cook until whites are set but yolks are still runny, about 1 1/2 minutes. Remove from heat.

 

Divide potato mixture between tortillas. Top each with a fried egg and some salsa. Serve immediately with chopped cilantro, scallion greens, sour cream or Mexican crema, and lime wedges.
photo 2
 

One Pot Sausage Pasta March 23, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

Again with the one pot pastas! I know I have quite a few but they are quite tasty. This recipe is simple to make (like they all are) but I changed it up by sauteing the onions and garlic first so that it didn’t have a raw flavor to it. I am going to try this with future one pot pasta recipes as well.

Ingredients:

  • 1 pound spaghetti
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 1 large onion, thinly sliced
  • 3 cups halved grape tomatoes
  • 2 cups fresh basil leaves, loosely packed
  • 4 cloves garlic, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup grated Parmesan

photo 1

 

Directions:

In a large stockpot or Dutch oven over medium high heat sautee onion and garlic. Add spaghetti, sausage,  tomatoes, basil  and 4 1/2 cups water; season with salt and pepper, to taste.

Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan.

Serve immediately.

photo 2

 

One-Pot Red Wine Pasta March 21, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

As you may have noticed by now, I love the one-pot pastas. Per normal I used a whole wheat pasta when making this recipe and I highly recommend it. The combination of the red wine and the nutty whole wheat pasta is great.

Ingredients:

  • 16 oz. pasta
  • 1 small white onion
  • 2 garlic cloves
  • 2 sprigs of fresh basil
  • 1 bay leaf
  • 2 tablespoons olive oil
  • 2 1/2 cups vegetable stock
  • 2 cups red wine (any kind you prefer to drink)
  • 3/4 cup water
  • salt + pepper
  • 1/2 cup Parmesan cheese to serve

photo 1

 

Directions:

Finely cut the onion and mince the garlic. Add all ingredients (except the Parmesan cheese) to a large pot. Bring to a boil.

Reduce the heat to a low boil and cook for 7-8 minutes, stirring occasionally. Once the noodles are cooked through, remove the bay leaf and basil sprigs before serving.

Top with a little more pepper and the cheese. If you have extra basil, go ahead and toss that on as well.

photo 2

 

Tlacoyo Masa Pockets March 19, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

I have to say that this recipe was rather disappointing. The filling was tasty but there was no way to make the masa thin enough to hold it in without the entire thing tasting like bland fried masa. There was seasoning missing in the dough.

Ingredients:

  • 1 cup masa flour
  • 3/4 cup water, more if needed
  • 1/4 teaspoon salt
  • 2 tablespoons lard, bacon fat, or oil
  • 1/2 onion, minced
  • 1 clove garlic, minced
  • 1 can black beans
  • 2 oz shredded Oaxaca cheese
  • Salt to taste
  • 4 tablespoons neutral oil for frying
  • Salsa for serving
  • Chopped onion and/or cilantro for garnish

photo 1

 

Directions:

In a bowl, combine the masa, water, and salt. Form into a ball so that all the flour is incorporated. Add more water if needed to make a moist dough. Set aside.

 

In a skillet, heat the lard, bacon fat, or oil over medium heat. Add the onion and cook for 3 to 4 minutes, until soft, then add the garlic. Cook for an additional 3 to 4 minutes until starting to color. Add the beans, undrained, and raise the heat to high. Cook for a couple minutes, then mash roughly with a spatula and remove from the heat.

 

Divide the masa dough into 4 pieces and flatten them between two pieces of plastic wrap using a heavy skillet or tortilla press. Lay them on a cutting board and divide the beans and cheese among them, then carefully fold over and pinch to create a half-moon shaped pocket.

 

Heat the frying oil in a large skillet over high heat and add the pockets (cook them in two batches to avoid crowding). cook for 3 to 4 minutes per side, until golden, then drain on paper towels.
photo 3
Serve with the salsa and garnishes.
photo 2
 

Slow-cooked lamb shank pasta with pesto March 17, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

Lamb shanks are something I always pick up and put in the freezer when they are on sale. It is one of my favorite cuts of meat and is great for a long cooking recipe. I made some adaptations to the original recipe that I came across. I used red wine instead of white and I mixed the pesto in instead of putting it over top. This way I ensured the sauce was seasoned properly.

Ingredients:

  • 2 tablespoons olive oil
  • 2.5lbs lamb shanks
  • 1 brown onion, chopped
  • 2 cloves garlic, crushed
  • 1 cup red wine
  • 28oz can cherry tomatoes
  • 4 sprigs thyme
  • 1 cup water
  • 1lb dried lasagne sheets
  • 19oz buffalo mozzarella, torn

pesto

  • 3 cups basil leaves
  • ½ cup  olive oil
  • ⅓ cup finely grated parmesan
  • sea salt and cracked black pepper

photo 1

 

Directions:

To make the pesto, place the basil, oil, parmesan, salt and pepper in the bowl of a food processor and process until well combined. Set aside.

Heat the oil in a large heavy-based saucepan over high heat. Add the lamb and cook for 1–2 minutes each side or until browned. Remove from the pan and set aside. Add the onion and garlic and cook for 1–2 minutes or until softened. Add the wine, tomato, thyme and water and stir to combine. Add the lamb back to the pan and bring to the boil. Reduce the heat to low, cover and simmer for 2 hours or until the lamb is tender and falling off the bone. Remove the lamb from the pan and shred the meat from the bones with a fork, discarding the bones. Break the lasagne sheets into rough pieces and cook in a large saucepan of salted boiling water for 8–10 minutes or until al dente. Drain and return to the pan. Add the shredded lamb and pesto to the sauce and toss to combine. Top with the buffalo mozzarella.

photo 2

 

 
Follow

Get every new post delivered to your Inbox.