Look at what's cookin

My adventure's in feeding my family

Asparagus and Two Cheese Quiche with Hashbrown Crust May 30, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

We have chickens so that means we have a lot of eggs at home. I am always looking for new ways to cook them and everything about this recipe screamed I would love it and I was correct. It is way easier to make than it looks and is very good.

Ingredients:

  • 4 medium russet potatoes (about 2 pounds), peeled
  • 1 1/2 teaspoons kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 2 tablespoons vegetable oil
  • 3 tablespoons unsalted butter, divided
  • 4 medium shallots, thinly sliced
  • 6 large eggs, room temperature
  • 1 1/4 cups half-and-half
  • 1 teaspoon mustard powder
  • Pinch of grated nutmeg
  • 1 tablespoon finely chopped tarragon
  • 5 ounces Fontina cheese, grated (about 1 1/2 cups)
  • 4 ounces fresh goat cheese, crumbled (about 3/4 cup)
  • 1/2 bunch asparagus (about 1/2 pound), ends trimmed

photo 1

 

Directions:

Preheat oven to 350°F. Using the coarse grater disk on a food processor or the largest holes on a box grater, shred potatoes. Toss with 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Transfer to a clean dishtowel, gather together ends of towel, and thoroughly wring out excess liquid over the sink; Transfer potatoes to a bowl and set aside.

Heat oil and 2 Tbsp. butter in a 10″ cast-iron skillet over medium-high until butter is melted. Add potatoes and immediately start forming into a crust by pushing potatoes flat against bottom and sides of pan with a 1/2-cup dry measuring cup. Continue cooking, pressing potatoes up sides of pan if they start shrinking, until potatoes are bound together and bottom of crust is starting to brown, about 10 minutes. Remove pan from heat and set aside.

Meanwhile, melt remaining 1 Tbsp. butter in a small skillet over medium heat. Add shallots and sauté until translucent, 5-6 minutes; set aside.

Whisk eggs, half-and-half, mustard powder, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in another large bowl. Whisk in tarragon and set aside.

Sprinkle Fontina cheese, goat cheese, and sautéed shallots evenly over bottom of crust, then pour in egg mixture. Arrange asparagus decoratively on top. Bake until quiche is set and crust is well browned, 30-35 minutes. Let cool to room temperature before cutting into wedges and serving from the pan.

photo 2

 

Texas Trash Bean Dip May 28, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

This is another recipe that I made for the Derby/Fight day. I have actually made this one before and it is so yummy that it was gone in a flash. I use refried black beans but use pinto if you want.

Ingredients:

  • 8 oz cream cheese
  • 1 c sour cream
  • 2 can(s) (16-oz.size)refried beans
  • 1 pkg taco seasoning
  • 2 c cheddar cheese, shredded
  • 2 c monterey jack cheese shredded

photo 1

Directions:

Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning.
Spray a 9×13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses.
Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.
photo 2
 

Beef Enchilada Dip May 26, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

With the Derby and the big fight on the same day, I was looking for a couple recipes that could be enjoyed all day long. The first thing that came to mind was dip so I decided to make this. It is super simple and rather tasty.

 

Ingredients:

  • 1½ – 2 pounds ground beef
  • ½ medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups enchilada sauce
  • 2 cups grated Monterrey Jack or cheddar cheese
  • Sour Cream (optional)
  • Tortilla Chips (optional)

photo 1 (1)

 

Directions:

Brown ground beef in a large skillet. Drain. Add in onion and garlic and cook until tender, about 3 minutes. Stir in enchilada sauce and top with grated cheese. Cover and allow cheese to melt, about 3 more minutes.

Top with sour cream and serve with tortilla chips.

photo 2

 

Sausage-Hash Brown Breakfast Casserole May 24, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

For the first time in a long time, I forgot to take a before picture of the ingredients! However there aren’t many in this recipe. A simple breakfast casserole, I would recommend you reduce the amount of milk. The leftovers make great breakfast burritos.

Ingredients:

  • 1 pound mild ground pork sausage
  • 1 pound hot ground pork sausage
  • 1 (30-ounce) package frozen hash browns
  • 1 1/2 teaspoons salt, divided
  • 1/2 teaspoon pepper
  • 1 cup shredded Cheddar cheese
  • 6 large eggs
  • 2 cups milk

Directions:

Cook sausages in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain well.

Prepare hash browns according to package directions, using 1/2 teaspoon salt and pepper.

Stir together hash browns, sausage, and cheese. Pour into a lightly greased 13- x 9-inch baking dish.

Whisk together eggs, milk, and remaining 1 teaspoon salt. Pour evenly over potato mixture.

Bake at 350° for 35 to 40 minutes.

photo

 

Southwestern Chopped Salad with Cilantro Dressing May 22, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

With summer approaching we are starting up our garden which makes me crave salads. I had seen many floating around the web but this one reached out to me. The dressing is tangy, which I love, and the orange pepper and corn add just the right amount of sweetness.

Ingredients:

  • Large head of romaine
  • 15 oz. can black beans, rinsed and drained
  • 1 large orange bell pepper
  • 1 pint cherry tomatoes
  • 2 cups corn (I used frozen, thawed)
  • 5 green onions

Dressing

  • 1 cup loosely packed cilantro, stems removed and roughly chopped
  • 1/2 avocado (or 1/2 cup plain vegan yogurt)
  • 2 Tbsp. fresh lime juice (about 1/2 lime), more to taste
  • 1-2 garlic cloves
  • 1/4 cup olive oil
  • 1 1/2 tsp. white wine vinegar
  • 1/8 tsp. salt

photo 1

 

Directions:

Make the dressing: puree all ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary.

Finely chop romaine, bell pepper, tomatoes, and green onions.

Place all ingredients in a large bowl and stir to combine.

Toss with desired dressing.

 

photo 2

 

Savory Herb & Cheese Monkey Bread May 20, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

When making stews I love to have a good bread on the side and given my recent monkey bread obsession, this recipe was calling my name. I only used herbs and cheese but you can also use nuts. Very tasty and goes great with stew.

Ingredients:

 

  • 2 (16 ounce) cans of jumbo refrigerated buttermilk biscuits
  • 1/4 cup (1/2 stick) butter, melted
  • 1/2 teaspoon garlic salt
  • 5 or so different herbs and/or cheeses, as coatings (such as fresh chopped parsley, chopped dill, chopped almonds, grated Parmesan, and shredded cheddar)

photo 1

 

Directions:

Preheat oven to 350°F. Generously grease a 9- to 10-inch Bundt pan with butter, or spray with nonstick cooking spray.

Stir garlic salt into melted butter. Cut each biscuit in half and roll into a ball. Dip each biscuit ball in butter, then roll in desired coating. Arrange biscuits in the pan so that the various coatings are alternated.

Bake for 30 to 35 minutes until biscuits are done and surface is golden. You may want to start checking bread at about 25 minutes, and if it’s browning too quickly, lay a sheet of aluminum foil on top for the remainder of the baking time.

Cool in pan for 5 minutes. Run a thin, soft rubber spatula around the edge and down the sides of the pan to loosen any stuck cheese. Invert onto a plate, then lay serving platter on top and flip bread over onto serving platter so that the attractive side is on top.

photo 2

 

 

Salmon in a Sea of Coconut May 18, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

Having salmon in the freezer and miso in the fridge I decided to give this recipe a try. I had never cooked with hearts of palm before but despite the smell (I wasn’t a fan) they were tasty and the entire recipe was quite amazing.

Ingredients:

  • 3 tablespoons olive oil
  • 3 ounces shiitake mushrooms, stemmed and sliced (about 1 cup)
  • 2 shallots, sliced
  • 1 teaspoon grated peeled ginger
  • 2 cups fish stock
  • 1 cup coconut milk
  • 1 tablespoon dry white wine
  • 1 tablespoon white miso
  • 4 ounces Chinese egg noodles (fresh or dried)
  • Juice of 1 lime
  • 4 scallions, sliced
  • 1/2 cup canned drained water chestnuts, coarsely chopped (see Note)
  • 2 canned hearts of palm, well rinsed and sliced (see Note)
  • 1/2 ripe avocado, diced into small pieces
  • Kosher salt
  • 1 pound skinless salmon fillet, cut into 4 pieces
  • 1/2 tablespoon wasabi powder (see Note)
  • 1 tablespoon sesame seeds
  • 2 teaspoons chopped fresh mint
  • 2 teaspoons chopped fresh dill

photo 1

 

Directions:

Heat 2 tablespoons of the olive oil in a large pot over medium heat. When the oil shimmers, add the mushrooms, shallots, and ginger and cook until the mushrooms are just tender and starting to brown, about 6 minutes. Add the fish stock, coconut milk, white wine, and miso and bring to a boil. Stir in the noodles, reduce the heat to low, and cook until just tender, 4 to 5 minutes.

 

Stir in the lime juice, scallions, water chestnuts, hearts of palm, and avocado. Season with salt (start with 1/2 teaspoon salt and add more carefully to keep from overpowering the delicate flavors). Turn off the heat, cover the pot, and keep warm.

 

Sprinkle the skinned side of the salmon with the wasabi and sesame seeds. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat and add the salmon fillets, skin side down. You’ll see the salmon change color as it cooks from the bottom. When it is still rare, 3 to 4 minutes, flip the fillets so the heat can kiss the top of the fish. Turn off the heat.

 

Spoon the noodles and soup into four soup bowls, then top each serving with a piece of salmon and sprinkle with the chopped mint and dill.

photo 2