vegetables

Adobo Shrimp Primavera

If this is your first time on my site, you may have noticed that I like to take your traditional recipes and give them a twist and a spike in flavor!  Who needs hum-drum?

Though it’s technically still winter and we definitely  have our cold days and nights, we also have some quite warm days (it is bi-polar Texas after all) and I was just totally over the typical stew dinner.  So here I give you my “Adobo Shrimp Primavera”, just in time for our approaching Spring!

This alfredo has a great smoky and slightly spicy flavor from both the chipotles and the adobo seasoning, but it keeps with tradition using cream and parmesan cheese.  You can also use your favorite fresh vegetables of choice for the primavera aspect and if you don’t care for shrimp, then use chicken!  ..or hey, keep it vegetarian and enjoy the best aspect of all…that sauce!!

https://www.goya.com/en/products/adobo-with-pepper

 

The Starting Lineup

  • 1 lb large fresh or thawed shrimp
  • 1-1/2 tsp Adobo seasoning (i.e. Goya brand)
  • 16oz pasta noodles of choice
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp butter
  • 1 yellow squash, thickly sliced
  • 6oz asparagus, cut into thirds
  • 1 cup fresh spinach
  • 1 cup cherry tomatoes, halved
  • 1-2 Chipotle in Adobo peppers, finely diced + 1 Tbsp sauce (use 1 pepper for mild sauce)
  • 1 cup heavy cream (half & half ok)
  • 3/4 cup parmesan cheese, plus more for garnish

 

Place the shrimp in a bowl and toss with the Adobo seasoning, set aside.

Bring a large stock pot of salted water to a boil and cook pasta according to package directions.  Drain and set aside.

In a large non-stick pan over medium-high heat, add the oil and butter along with the squash, asparagus and spinach.  Sauté for 3-4 minutes.

Next, stir in the halved cherry tomatoes, heavy cream, diced chipotle pepper + sauce and the shrimp.  Toss and cook until shrimp are opaque, about 6-7 minutes.

Finally add in the cooked and drained pasta noodles and parmesan cheese; toss and cook until the cheese has melted, about 2-3 minutes.  Taste for more Adobo seasoning and/or salt if needed.

Serve in a large bowl along with extra parmesan cheese to garnish and warm crusty bread for soaking up the rich, slightly smoky and spicy cream sauce.  Enjoy!!

ShrimpAlfredo

Caprese Stuffed Portobello’s (w/ semi-homemade Parmesan Risotto)

In the mood for Italian food but tired of the same ol’ pasta dish? going for the “Meatless Monday”? or maybe even the gluten-free route?  Well, as always, I have a goodie that fits all of those bills!

Honestly, my reasoning for this creative dish was that my oldest son and I are mushroom fanatics and my dear husband was out of town with work (dang trains!).  The “my husband” part is important to this because he does NOT eat meals without meat.  Salads are for the meat he eats, aka cows. 😉 but I digress…

I relished at the opportunity of a meatless meal and obviously that is where the Portobello fit in!  Rich and meaty in it’s own right that pairs so well with Italian flavors!  Now for the non-heavy, gluten-laden feeling, I went with rice…and in Italian fashion, I tweaked it to a cheat-sheet risotto!

I tell ya, this will be a staple in my home from here on out!  On Mondays.  On day’s my carnivore husband is away. 😉

The Starting Lineup

Caprese Stuffed Portobello’s

  • 4 large Portobello mushrooms, “gills” scraped out of center)
  • 2 ripe Roma tomatoes, sliced 1/2″ thick and quartered
  • Fresh mozzarella (sliced, torn or small individual ball’s i.e. BelGioiosa or Galbani, etc)
  • Fresh basil, torn
  • 2+ Tbsp extra virgin olive oil
  • Kosher salt and fresh ground pepper
  • Balsamic reduction (i.e. FINI brand), garnish drizzle
  • Parmesan cheese, garnish

Semi-Homemade Parmesan Risotto

  • 1 box risotto (parmesan flavor if possible, i.e. Lundberg Creamy Parmesan Risotto), substitute low-sodium chicken broth/stock in place of water required
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp butter
  • 1/4 cup parmesan cheese
  • Italian flat leaf parsley, chopped for garnish

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Preheat the oven to 400 degrees, line baking sheet with foil or parchment.

“Risotto”

Prepare similar to your package directions:  Toast the Arborio rice with the 1 TBSP olive oil in a large skillet or sauce pan over medium heat for 2 minutes.  Add 2 1/2 cups chicken broth and seasoning packet to rice, stir, bring to a boil.  Reduce to a simmer, leaving uncovered for 20 minutes, until rice is tender, stirring occasionally.  Once thickened, add in the butter and parmesan cheese; fold in the parsley.  *If too thick, stir in 1/4 cup more chicken broth at a time. 

Meanwhile….

“Caprese Stuffed Portobello’s”

Place your cleaned out Portobello onto your baking sheet, hollow side up.  Drizzle with a bit of olive oil.  Layer on the fresh mozzarella cheese, followed by the sliced tomatoes, a bit of the fresh basil and a hefty pinch of salt and pepper.  Drizzle a bit more olive oil overtop.  Place in the preheated oven for 15-20 minutes, until cheese appears melty and gooey and tomatoes slightly roasted; juices appearing.

To serve:  Spoon the creamy risotto in a bowl making a slight well.  Place the roasted Caprese Stuffed Portobello overtop that well you made and sprinkle with a bit more fresh basil and a drizzle of balsamic reduction.  Enjoy!

CapreseStuffedPortobello

 

Pozole Verde de Pollo

I’mmm baack….with my awesome “Spanglish” in the kitchen!  Which, more often than not, means that something yummy is cooking up!  So today, mi amigos, I bring you a Carly rendition of pozole (or posole, depending what side of the tracks you’re on)!

In translation, pozole means “hominy”, which is basically a large, soft corn kernel.  This hominy is then stewed with a meat, peppers, and broth and served with various toppings for your taste bud’s enjoyment.

Now, typically, I like to make the rojo (red) version with seared pork chunks, but today I went out of my comfort zone and opted for verde (green) and chicken!  I must say, though quite different flavor profiles, this one is equally amazing!  A bit tart from the tomatillos, but the charred peppers and garlic yield that smokiness you want and they both pair wonderfully with the slightly salty broth and tender shredded chicken.

In closing, winter is not yet over (but please hurry up) and we still crave that bowl of warm soup on a cold day.  So next Domingo (that’s Sunday to my non Spanglish friends), try out this pot of yumminess!  It will not disappoint!

 

The Starting Lineup

  • 1 lb tomatillos, husked, rinsed & halved
  • 4 poblano/Anaheim chiles (you can mix and match if desired)
  • 2 jalapeno peppers
  • 6 cloves garlic, in skins
  • 1 cup fresh cilantro, with stems
  • Juice of 1 lime
  • 2+ teaspoons cumin
  • 2+ teaspoons Mexican oregano
  • Kosher salt & pepper, to taste
  • 2 Tbsp canola oil
  • 2-3 lbs chicken thighs, boneless/skinless, cut into rough chunks
  • 1 white onion, diced
  • 6 cups low-sodium chicken broth/stock
  • 28oz can white hominy, drained
  • 4-8oz can chopped green chilies, drained

Garnish ideas

  • Radishes, thinly cut into matchsticks or sliced
  • Avocado, sliced or 1/2″ chunks
  • Cabbage, shredded
  • Mexican crema/ sour cream
  • Pickled onions
  • Lime wedges
  • Peppitas, toasted
  • Tortillas, warmed

Verde Sauce

Preheat your oven to 450 degrees.  Line a large baking sheet with the tomatillos (cut side down) and also place the poblano/Anaheim and jalapeno peppers along with the whole garlic cloves (still in husks) beside them.

Place your baking sheet on top rack, 6-8″ from the broiler and turn the warm oven to HI Broil.  Watch closely with oven door cracked, but allow the tomatillos to brown and soften and the peppers to bubble up and char, turning with tongs as needed.  Remove and place all of the charred peppers in a large zip lock gallon bag.  Close and allow peppers to steam for 15-20 minutes.  Once time is up, peel off the pepper’s skin and stems and scrape out the seeds from each.  You can also squeeze the roasted garlic out of their skin.

In a blender, combine 1/2 cup of chicken broth with the now roasted tomatillos (and any sheet pan juices left behind), steamed chilies and peppers, garlic cloves, cilantro, cumin,  Mexican oregano, lime juice and a pinch each of salt and pepper.  *If you like a thin broth, you can now strain this through a fine mesh sieve into a bowl and discard any extra skins/seeds.  However, I like the rustic’ness of it all and do not strain.

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In a large Dutch oven pot (with lid), heat 2 tablespoons of canola oil over medium-high heat.  Add in the cut up chicken thighs and sear and brown all sides; also add in the diced onion.

Once seared, pour the remaining chicken broth over the browned poultry to deglaze the pan; scrape up all of the brown bits on bottom of pan with a wooden spoon.  Flavor right there!

Next, pour in the Verde sauce you made in your blender along with the drained hominy and green chilies (I also like to add another teaspoon or so of cumin and Mexican oregano here again).  Stir to combine.  Bring to a boil, drop way down to a simmer and cover.  Let cook, stirring occasionally, for 2-3 hours.  Slightly shred chicken chunks, if desired.

Serve

Ladle into bowls and top with your desired garnishes, serve with warm tortillas.  Enjoy!

PozoleVerde2

 

Oaxacan Steak Quesadillas

Oaxaca (wha-ha-ka) cheese is a delightful semi-soft, stringy, cows-milk white cheese that could be best compared to mozzarella!  The Oaxaca cheese is a stretched, curd cheese that is formed into a ball, often resembling a softball in size, that you can shred for the gooiest of dishes.

All of the quick info above being said, why not make a quesadilla inspired by the southern Mexico state!  To keep with the flavors of the real SOUTH of the border, I have decided to incorporate other commonly used ingredients from Oaxaca while infusing it with a couple of my own.  Plus, I just really NEED steak in my life, but by all means, make this a veggie’dilla if you wish!

*I LOVE these marindes and always have them on hand for many dishes!https://www.goya.com/en/products/cooking-bases-sauces-and-marinades/ready-to-use-marinades

 

The Starting Lineup

STEAK (& marinade)

  • 2-3 lbs flank steak (or pounded skirt steak)
  • 1/2 cup of GOYA Marinade Naranja Agria 
  • 1/2 cup of GOYA Marinade Mojo Criollo 
  • 1/4 cup olive oil
  • 3 garlic cloves, smashed and chopped
  • 1/2 cup cilantro, chopped with stems
  • 1 tsp cumin

QUESADILLA

  • Tortillas (fresh corn to be authentic, but flour will work and taste fust fine too)
  • 1 Tbsp canola oil
  • 1 Tbsp unsalted butter
  • 1/2 cup white onion, chopped
  • 1 serrano/or jalapeño, finely chopped (seeding optional)
  • 2 garlic cloves, minced
  • 1 lb fresh mushrooms, sliced
  • 1 cup fresh spinach leaves (or a few chopped Epazote leaves if possible)
  • 2 tsp kosher
  • 1 cup Oaxaca cheese, shredded or thinly sliced
  • 1 cup cheddar-jack cheese, shredded

OPTIONAL (fillers and garnish)

  • Avocado slices
  • Squash blossoms (though hard to find)
  • Pico de Gallo
  • Cilantro
  • Mexican crema or sour cream
  • Chopped cabbage/carrot slaw
  • Queso Fresco or Cotija cheese crumbles
  • Salsa/hot sauce

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STEAK:  In a gallon zip lock bag or baking dish/bowl, combine the meat with the marinade ingredients; toss and massage to coat.  Zip up or cover and let sit for 30 minutes on the counter or 2-3 hours in the refrigerator.

When ready to eat, remove the steak from fridge about 20-30 minutes prior to cooking.

Cook the steak (medium-high heat on the grill or cast iron pan on stove) till desired doneness.  Let rest for at least 5 minutes or more.  Cut across the grain into thin slices.

QUESADILLA:  Heat the canola oil and butter in a large sauté pan, over medium-high heat. When melted and butter is slightly browned, add in the onion and sauté about 3 to 4 minutes.  Add the serrano (or jalapeno) and chopped garlic and cook until fragrant, for about a minute.

Next add in the sliced mushrooms and let cook down for 3-5 minutes, letting the juices come out, which will in turn allow them to dry out.  Follow that with the fresh spinach leaves and salt.  Continue to stir and sauté until mushrooms and spinach have wilted and the mixture is not too wet, but not too dry.

ASSEMBLY:  Again, whether grill or stove top pan, heat to medium and place a tortilla into a dry pan and warm/char (30 seconds).

Flip tortilla over and start to layer the 2 cheeses, the sliced steak and the mushroom-spinach mixture over half of the tortilla (I also added a bit of sliced avocado to this), fold in half and cook a couple minutes until golden brown.  Flip and cook the other side till browned and cheese is gooey!

SERVE:  Place on a platter and cut into wedges (pizza cutter!!); serve with your choice of accompaniments.  I chose pico de gallo, a crunchy cabbage slaw, cilantro, Mexican crema and salsa!  Enjoy!!

OaxacanSteakQuesadilla

 

Thai Basil Beef Salad

Branching out our taste-bud’s this week with a meal that actually just took under 20 minutes to prepare and left my family full AND healthy!  All sorts of “wins” there!

This meal really is low in calories (less than 300) and high in protein!  Plus, more importantly to me, is it is soooo full of flavor that I didn’t mind giving up my normal TexMex comfort food!  You can mix and match a few ingredients to meet your family’s palates as well.  This is definitely worth a try my friends….

The Starting Lineup

  • 1 lb flat iron steak (can also use sirloin, hanger or even ground beef!)
  • 1 cucumber, sliced
  • 1 tomato, quartered
  • 1/2 cup fresh basil, chopped
  • 1/4 cup green onion, sliced
  • 2 Tbsp rice wine vinegar
  • 1 Tbsp canola oil
  • 1 Tbsp Sriracha sauce
  • 1 tsp low-sodium soy sauce or Tamari sauce
  • 1 tsp garlic, minced
  • Hefty pinch of black pepper

*Serve with cooked, long-grain jasmine rice and lime wedges!  I actually like to add fresh lime juice and chopped cilantro to my fluffed rice as well.

**Optional ingredients to add to dish are julienned carrots, Thai hot chili’s, cilantro, red bell pepper slices.

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Dressing: whisk together the rice wine vinegar, oil, Sriracha, soy sauce, and garlic and in a bowl.  Toss the basil, cucumbers and tomato with dressing. Cover and set aside.

Season beef with a hefty amount of pepper and a bit of the canola oil, then sear in a large, non-stick pan over medium-high heat 5 minutes per side; add green onions, cook briefly then remove from heat to rest for 5 minutes. *yields medium-rare.

Spoon rice into bowls and top with the dressed vegetables.  Slice beef against the grain, and place overtop.  Serve with extra soy sauce, Sriracha, hot chili’s and cilantro if desired.

ThaiBasilBeefSalad

 

Stuffed Tomatoes Puttanesca

A lot of influences helped bring this recipe idea to mind.  One, being my love for Pasta Puttanesca, a common order from me at many Italian restaurants.  Secondly, I love having people over and serving unique appetizers aka hors d’oeuvres if I’m being fancy, and thought this will make a great contender for my counter….and lastly, my hilarious, old soul of a little 6-year-old son who legitimately enjoys anchovies on his pizza.  Yes, if he’s not a chef, food critic or stylist when he grows up, I will be shocked.  Future foodie right there!

So because of that last reason, I had a couple containers of anchovies handy and the rest of the ingredients are pantry staples for me…so given all that, the Stuffed Tomato Puttanesca was born!  Thanks Brooks. 🙂

Also, you can make this with out stuffing the tomato/oven-step and serve in a dish drizzled with a bit more olive oil alongside crackers, bread and veggies for a great tapenade!  Heck, even spread it on your bread for an amped up turkey sandwich!  Endless options folks!  Ps.  These are great paired with a juicy steak and glass of red….

The Starting Lineup

  • 12 small cocktail style tomatoes, 2-3 inches and ripe
  • 1 Tbsp garlic, minced
  • 2 Tbsp fresh parsley, chopped
  • 2 tsp fresh thyme, chopped
  • 25+ pitted Kalamata olives, rough chop
  • 1 Tbsp capers
  • 8-10 anchovy filets (canned or jarred in olive oil)
  • 1/4 cup bread crumbs or panko
  • 1/4 cup Romano cheese, grated
  • 2-3 Tbsp olive oil
  • 2-3 Tbsp tomato juice
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup Parmesan cheese, shaved

Preheat your oven to 350 degrees and line a baking sheet with parchment, foil or silpat sheet.

Using a serrated knife (I always use serrated when dealing with tomatoes, trust me), slice off the tops of each tomato (keep) and carefully scoop out the inside of each tomato with a spoon into a bowl.  Once finished, pour and press the tomato flesh through a fine mesh sieve to get the fresh tomato juice.

In a food processor, place in the tops of your tomatoes (stem cut off), Kalamata olives, anchovies and garlic.  Process until well chopped.

Combine the olive paste with the bread crumbs/panko, capers, parsley, thyme, olive oil, the tomato juice, pepper and Romano cheese.

Place the cut and hollowed tomatoes onto your lined baking sheet and use a spoon to stuff each tomato with your tapenade filling.  Once they’re all full, sprinkle the tops with the shaved parmesan cheese slices.  Place into your preheated oven for 15-20 minutes, until the cheese has browned and tomato is slightly wilted and heated through.

Sprinkle a bit of fresh thyme or parsley overtop and serve as an appetizer or side dish, enjoy!

PuttanescaTomatoes

Ranch Hand Potatoes

Ok, this is quite possibly my favorite side dish to bring to any potluck, tailgate party, picnic or just a side for a dinner at home when my husband smokes a brisket…yummmm.  This WILL feed a crowd and your crowd will leave nothing behind!

There are a few variations of similar recipes, but personally, they tend to be quite bland and have zero texture.  This doctored up version has many depths of flavors, yet is still mild enough for any palate with the bacon, chiles and that good, ol’ fashioned ranch flavor!  Plus it’s sooooo easy!  Basically, it’s a “dump & stir” side, bake and walk away!

The Starting Lineup

  • 6-7 russet potatoes
  • 1 package bacon, cooked crisp and chopped
  • 1 poblano pepper, chopped
  • 1-2 (4-oz) can of green chiles
  • 1 (10.5-oz) cream of chicken
  • 1 (10.5-oz) cream of poblano soup (*You can use two cans a cream of chicken to substitute)
  • 1 (16-oz) container of sour cream
  • 1 (1-oz) packet of Hidden Valley Original Ranch Seasoning
  • 2 cups shredded cheddar cheese (*I use Kraft Sharp Cheddar)
  • Green onions (scallions), sliced for garnish after baking

Let’s start with the simple “prep work”:

  1. Preheat your oven to 400 degrees.
  2. Cook up your bacon, drain/pat dry the grease, chop up.
  3. Clean the russet potatoes, cut in half and boil in salted water till just fork tender.  You do not want to over boil, as you’re not making mashed potatoes and want a bit of texture.  *I prefer to leave the skins on for visual appearance and, again, texture.  Drain into a colander and once cool enough to touch, cut into rough bite size pieces, similar to a potato salad.

For potlucks, I prefer to use a deep dish (disposable if possible) 11×9 foil pan.  By all means, you can use your handy 9×13 too.  Layer your par-cooked potatoes into your serving dish in an even layer.

In a large bowl, thoroughly stir together the cooked bacon, poblano peppers, green chiles, cream of chicken/poblano soups, sour cream, ranch seasoning and shredded cheese.

Pour over the potatoes and toss to coat.

Transfer, uncovered, to your preheated oven and bake for 50-60 minutes.  Top with the scallions and enjoy!!

RanchhandPotatoes

 

 

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