Tag Archives: food blogger

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


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


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. 


“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!



Texas Breakfast Patty Melt

Lord help me, I just cannot keep up with the overnight-oats, acai breakfast bowl brunch eaters of late.  When it’s the weekend, all I crave is some stick-to-your-ribs, hungover (remember, I said “Lord help me”), diner style goodies!  Whelp…here it is!

Speaking of diner style, I often enjoy the famed patty melt when frequented, so here I did a morning spin on it.  Also, in true Tejas fashion, I had to kick it up a bit with some yee-haw hot peppers!  All in all, I may never go back to the regular guy…seems a bit boring now.  Everyone knows I’m into the rebels of the world!…Lord help me.

The Starting Lineup

  • 8 slices Texas toast (or rye, sourdough, etc)
  • 1-1/2 lb breakfast sausage
  • 8 slices thick cut bacon, cooked crisp
  • 4 eggs, fried
  • 4 American cheese slices
  • 1 large yellow onion, chopped
  • 1 poblano pepper, seeded chopped
  • 1-2 jalapeno peppers, sliced (seeded optional…how spicy do you like it??)
  • 4 Tbsp butter, divided
  • 2 Tbsp mayonnaise
  • Pickled jalapenos (optional)

In a large heavy bottomed skillet, melt 2 tablespoons butter over medium-low heat.  Add in the chopped onion along with the poblano and jalapeno peppers.  Allow to cook down for at least 20 minutes, stirring occasionally.  This creates the very soft, translucent patty melt style onion you’re familiar with.

Meanwhile, make 4 large, but thin patties out of the breakfast sausage.  Cook the sausage patties along with the bacon till cooked through.  Remove to paper towel lined plate.  To that same pan, cook up your eggs to you desired doneness (over-easy, over-hard, scrambled..)

Assemble Sandwiches:

Coat each slice of bread with the mayonnaise, the side that you’ll be grilling.  The mayo creates a nice “crust” when cooking.

To your 1st slice of bread, layer the cheese, sausage, onion-hot pepper mix, bacon, egg (and another slice of cheese and pickled jalapenos if desired).  Top with remaining slice of bread, again, mayo side out.

Add remaining 2 Tbsp butter to a hot, wiped-clean skillet and carefully grill each side to a golden brown perfection!  Enjoy my friends!!


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.


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.


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



Braised Red Wine Pot Roast with Cheesy Potato Pierogis

Pot roast is notorious for being a family favorite.  It’s a hearty meal that taste like you’ve slaved over the stove all day, yet is easy to prepare while still being affordable for the working man and woman.  So basically, we like to have this meal often, especially as the weather cools down.  I love Fall and Winter.

Now, that being said, growing up and into my 20’s it was such the same, old-fashioned “pot roast”.  I am an advocate for the saying, “don’t fix what isn’t broken”, but I also like to change things up.  So THIS is a roast that has all of the same qualities as mentioned in my opening, BUT is spruced up just enough that it is absolutely wonderful for a holiday get together or dinner party!…plus, you can finish that bottle of red at dinner!  Did you see the potato pierogi’s instead of your typical cut russets??  Yes!!!  Doooo iitttt friends….

*Can be made in your slow-cooker, no problem!  If you would like to take an extra step, you can sear the meat (add to slow cooker), followed by sautéing the vegetables and scraping up the brown bits with the liquids while on a low boil.. Pour into your slow cooker, over the roast, add seasonings and cover on low for 7-8 hours.  High, 5-6.

**It can also be braised in a large covered pot (same directions) on your stove top on medium-low (simmer).

The Starting Lineup

  • 4-5 lb chuck roast, seasoned all over with kosher salt & ground pepper
  • 2 Tablespoon oil (i.e. canola, vegetable, olive)
  • 1 yellow onion, chopped
  • 2 carrots, sliced
  • 2 cups mushrooms (I prefer whole, but you can slice)
  • 5-6 cloves garlic, minced
  • 2 Tablespoon tomato paste
  • 1 cup beef or chicken stock (or broth)
  • 1 cup water
  • 2 cups dry red wine (i.e. cabernet)
  • 2 Tbsp butter, unsalted
  • 1 Bay leaf
  • Fresh thyme & rosemary, bundle/”Bouquet Garni”
  • Parmesan cheese, hand grated, garnish
  • Italian Flat Leaf Parsley, chopped, garnish
  • *To thicken sauce, if needed: 1 Tbsp cornstarch + 2 Tbsp milk (optional) per cup of juice, once removed from the oven.

Quick Pierogis

  • 1 package potato and cheese pierogis, frozen (12-16 count)
  • 1 cup cheddar cheese, grated


Preheat your oven to 300 degrees Fahrenheit.

In an oven-safe Dutch Oven pot, heat to medium-high and add in the oil.  Sear all sides of your roast till browned on the outside (about 12-15 minutes).  Transfer roast to dish and set aside.

To that same pot, add in the onions, carrots, mushrooms and garlic, add a bit more oil if needed, cook down for 4-5 minutes.  Next, add in your tomato paste, broth, wine and water.  Bring to a boil while scraping up the brown bits on the bottom of your pot with a wooden spoon.  Soooo much flavor there!!

Turn off your burner, add back in the seared roast (plus any drippings from the dish it was resting on) along with the bay leaf, thyme & rosemary.  Cover and transfer to the oven for 2 1/2-3 hours.

When your roast has almost finished being fork tender, bring a large stock pot of salted water to a boil.  Add in your pierogis and cook to package directions/drain.

On a large serving platter, lay out the cooked, hot pierogis and top with the cheddar cheese (melts beautifully!).  Place your roast and veggies right in the center along with a couple ladles of the rich, beefy red wine gravy over top.  Sprinkle on the parsley and grate some fresh parmesan cheese over top.  Enjoy!!






Steakhouse Meatloaf

Growing up in a Midwest family meant we ate lots of beef, steak preferably.  Steak for Sunday supper, steak for birthday’s, steak for holidays.  It’s just a way of life…however, we NEVER served our meaty meal with the famous A-1 Steak Sauce.  Uh-uh, no way José.  One could never treat that delicious slab of beef in such a manner.

That being said, I still did like the poor victim of A-1 in our household (I always wondered why we had it too, given we weren’t allowed to use it for its intended purpose?).  So I would always use the steak sauce to dip my French fries in, as I loathe ketchup.

Now years later, as an adult myself, I too do not allow A-1 to be used on my delicious, perfectly seared steaks.  Apparently that rule is inherited, perhaps genetic?  So to use up my random bottle of perfectly tasty A-1, I thought I’d make it into a meatloaf recipe.  I mean ground beef is yummy, but it isn’t a steak, so this is justified in my opinion.

…and yes, this meatloaf is glorious!  Hearty, beefy with a slight bacon flavor and the fried onions at the end give a great crunch!  Most importantly though…that A-1 sauce has now served a purpose in this family’s life!

The Starting Lineup

  • 2lbs lean ground beef
  • 5 strips bacon, chopped, fat rendered
  • 1 cup oatmeal (or breadcrumbs), soaked in milk
  • 2 cloves garlic, minced
  • 1/2 yellow onion, chopped
  • 1 cup A-1 Steak Sauce, divided
  • 2 eggs
  • 1 Tbsp Worcestershire sauce
  • 1 tsp Montreal steak seasoning
  • Kosher salt & pepper


  • French fried onions


Preheat your oven to 350 degrees and lightly grease your favorite meatloaf pan.

Heat a skillet over medium-high heat and cook the chopped bacon until just barely cooked and still a bit soft.  Transfer to a large bowl, but keep the bacon grease in the skillet.

To that bacon grease, toss in the onions and cook down for about 5 minutes.  Add in the garlic for another 60 seconds.  Pour this into the large bowl with the par cooked bacon.

Next, to the bowl of onions and bacon, you add in the remaining ingredients:  Ground beef, the oatmeal soaked in milk, 3/4 cup of A-1 Steak Sauce, eggs, Worcestershire sauce, Montreal steak seasoning and salt & pepper.  Mix thoroughly with your hands and shape the meat into a loaf/into your loaf pan.  Top with the remaining 1/4 cup of A-1 Steak Sauce.

Bake at 350 degrees for 45 minutes or until the internal temperature reaches 160 degrees Fahrenheit.

Allow to rest for 5 minutes, slice and serve with the French fried onions overtop along with mashed potatoes and your favorite vegetable.  Enjoy!



Roasted Malt Vinegar Potatoes

Every now and again I like to transport our dining experience to England…or rather.. perhaps just to a pub.  I dunno …Regardless, we do enjoy a big old plate of “Fish & Chips” with a tall beer and I was bound to make it happen.

However, this time I did not feel like cutting, soaking and frying homemade French fries (I know, I know…they come bagged frozen, and I currently happen to have two large bags in my freezer, but if you’re gonna do it..do it right), so I decided on roasted potatoes!

Naturally, they couldn’t be just any roasted potatoes, I needed a ‘British element’ to them.  Therefore, the presoaking in hot vinegar gives them that extra added bite and the roasting after helps them crisp up like your typical chips!  Once topped off with a bit more malt vinegar, the only difference you’ll notice is the extra time you have to enjoy!  Easy Peasy!

*You can use russet potatoes just as well, just cut into about 1″ cubes.

The Starting Lineup

  • 1 1/2 lbs small potatoes (Yukon gold/ or yellow), halved
  • 1/4 cup malt vinegar
  • 3/4 cup distilled white vinegar
  • 4 cups water 
  • 1 Tbsp kosher salt
  • 2 Tbsp extra virgin olive oil
  • 2 tsp corn starch
  • Kosher salt and pepper, to taste 


  • Malt vinegar
  • Chives, fresh
  • Dipping Sauce

In a large pot, bring water to a boil.  Remove from the heat and add in both of the vinegars and the tablespoon of salt.   Lay the potatoes into the hot salted, vinegar water and cover for 1 hour.

When the hour is up, preheat your oven to 425 degrees and line a large baking sheet with parchment paper and non-stick spray.

Completely drain the potatoes and pat dry with a tea towel or paper towels.  Once they are dry, place on the baking sheet and sprinkle on the cornstarch.  Follow that with a drizzle of the olive oil and evenly distribute with your hands.  Finally, add a good amount of the salt and pepper over top and make sure they’re in a single, even layer.  This will ensure they crisp up and do not steam and get soggy.

Bake these for 20 minutes.  Flip and toss and bake for another 20 minutes until just fork tender, golden and crisp.

Serve this in Lou of “chips” with your beer-battered cod and cold beer!  We also like to drizzle a bit more malt vinegar over top and fresh chives.  Enjoy!


Glazed Cinnamon Sugar Apple Fritter Bread

I do not think that this needs a hefty introduction.  I mean, heck, entire candle lines were built around the scent that will come from your oven…

The above being said, this will make your family happy and your neighbor’s jealous on the smell alone.  Really, what says comfort and Fall more than apples, cinnamon and brown sugar?  Exactly.

So, on your next breezy, crisp and possibly rainy day, bake up a batch of this apple bread and take in the praises from your loved ones. xoxo

The Starting Lineup

  • 1/2 cup light brown sugar
    2 teaspoon ground cinnamon
    2/3 cup granulated sugar
    1/2 cup butter, unsalted, softened
    2 eggs 
    1 1/2 tsp vanilla extract
    1 1/2 cups all-purpose flour
    1 3/4 tsp baking powder
    1/2 cup milk
    2 apples, peeled and chopped , mixed with another 2 Tbsp granulated sugar, 1 Tbsp brown sugar and 2 tsp cinnamon *I used both green and red apples, but feel free to use what you prefer.

Glaze Topping

  • 1/2 cup of powdered sugar
    1-3 Tbsp of milk, depending on thickness of glaze desired

*Chopped walnuts or pecans, optional and encouraged!


Preheat the oven to 350 degrees and spray roughly a 9×5 loaf pan with nonstick spray.  Prepare your peeled and chopped apples tossed in the cinnamon-sugar according to the above listed ingredients (2T/1T/2t).

In a small bowl, mix together the 1/2 cup of brown sugar and 2 tsp cinnamon.  Set aside.

In a large bowl (or a KitchenAide mixer), beat the granulated sugar and softened butter together until creamy with an electric mixer.  Next beat in the eggs, one by one, followed by the vanilla extract.

Next, whisk together the flour and baking powder and add in to the creamed butter and stir will well combined.  Finally, mix in the milk till the batter reaches a smooth consistency.

To your prepared loaf pan: pour 1/2 of the batter to the base of the pan, followed by 1/2 of your spiced and chopped apples and lastly, 1/2 of the brown sugar/cinnamon mixture.

REPEAT with the remaining half of ingredients.  With the tip of a butter knife, insert straight down into loaf pan, without scraping the bottom, and give a slight swirl throughout. *This will not only make it “pretty” but will incorporate the flavors throughout.

Place the pan into your preheated oven for at least 60 minutes, or until a toothpick comes out clean.  *In one of my oven’s, this needed to bake for closer to 80 minutes before toothpick was clean, FYI.

Allow to sit out for about 20 minutes, transfer to a serving platter, then drizzle the prepared glaze overtop!





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