Tag Archives: jalapeno

Milanesa de Carne with Roasted Jalapeño Chimichurri

Today I’m going south of the border…like SOUTH, south of the border with this simple, comforting dish that is very popular in parts of Mexico and South America.  The milanesa I prepared is a variation of the Italian version brought over (think chicken parmigiana) more than a century ago.  It can be any meat of your choosing: beef, chicken or pork and lightly dredged and shallow-fried till golden.  In fact, health conscience people are even baking them to cut down on their fried food intake.  To each their own…though I stick with the authentic way!

I amp my recipe up with the slightly spicy and smoky flavor of my Roasted Jalapeno Chimichurri!  It’s quite simple and very versatile!  Make sure to use it with your potatoes as well, and if there is any leftover, spoon it over eggs, burritos, sandwiches or a dipping sauce!  Finally, make sure to squeeze that fresh lemon over each bite as the acid cuts through the fried richness…salivating now.

The Starting Lineup

Milanesas

  • 4-6 (appx 1 1/2 lbs) Thinly cut beef steaks, i.e. literally “Beef Milanesa” in my grocer’s meat section.
  • 2 Limes, juiced
  • 1/2 cup flour
  • 2 eggs + 1 Tbsp water
  • 2 cups bread crumbs (can substitute in Panko bread crumbs)
  • 2 tsp garlic powder
  • 1 tsp dried parsley (optional)
  • salt and pepper, to taste
  • vegetable oil
  • Lemons, quartered, for serving/squeezing over top the milanesa

Roasted Jalapeños Chimichurri

  • 2 jalapenos
  • 2 cups cilantro
  • 2 cups parsley
  • 2 cloves garlic, minced
  • 3 Tbsp lime juice
  • 3 Tbsp dry red wine
  • 1 Tbsp red wine vinegar
  • 1/2 cup extra virgin olive oil
  • kosher salt & pepper, to taste

*Serve with a simple salad, crispy roasted potatoes and lemon wedges.

Start with the Chimichurri sauce (this can also be done the night before).  Roast your jalapenos over an open flame (gas oven/grill) or under your broiler, turning until the skin is slightly charred and blistered.  Let the jalapenos steam in a closed paper bag or plastic wrap covered dish for about 10 minutes.  Remove the outside blistered skins and the seeds.

Using a food processor, blender or an immersion blender (like I did), combine all of the Chimichurri ingredients and blend until fairly smooth.  Cover and set aside in your refrigerator.

Milanesa1.jpeg

Preheat your oven to 200 degrees, to keep the fried and breaded steaks warm while you cook the others.

Remove the steaks from the refrigerator and in a large zip lock, bag combine the steaks, lime juice and a pinch of salt and pepper.  Let sit out and get to room temperature while your heat up the oil.

In 3 shallow dishes:

1st dish:  Flour   2nd dish:  beaten eggs   3rd dish:  breadcrumbs seasoned w/ garlic powder, dried parsley, salt & pepper.

Heat 1/2 inch of  oil in a large skillet to medium-high heat.  Make sure the oil is hot prior to frying up the steaks.

One by one, dredge each steak lightly in the flour, then the eggs, followed by an even breadcrumb coating.  Place in the hot oil, cooking each side for about 3-4 minutes until a golden brown crust.  Remove to a paper towel lined baking sheet in the oven to soak up any excess grease and keep warm while preparing the remaining steaks. *TIP: You may need to lightly pat dry the lime marinated steaks with a paper towel prior to the dredging process.

Serve each steak with a simple side salad, roasted potatoes (or fries) and lemon wedges.  Drizzle the Chimichurri sauce over top and enjoy!

Milanesa2

Texas Style Jalapeno Sausage Kolaches

If you live in the great state of Texas, you can now forgo your local (albeit delish) donut shop drive-thru and make your own southern state staple!

Now yes, I am quite aware that these are also referred to as klobasnek’s/klobasniky’s and were brought to our beautiful USA from equally wonderful Czech immigrants.   I am also grateful that once they settled here, they turned the traditionally sweet pastry into a savory one…and eventually we added that kick of jalapeno!

Lastly, friends, let’s not confuse these with the so-so, flavorless aspects of a “pig-in-a-blanket”…oh no, no, noooo.  No matter where I have purchased one: many a donut shop, a gas station, a quaint mom & pop restaurant or even in West, Texas (THE self-proclaimed “Kolache Capitol” of the state) they are so much more!  The dough is baked with the most pillowy interior, the sausages are just that..sausage..no Oscar Myer hot dogs here and then a layer of gooey cheese and slightly spicy, pickled jalapenos.  Get.In.My.Mouth.  THIS is the (my) breakfast of champions!

*Feel free to omit the jalapenos for your little ones.  I usually make my batch half & half!

** Line your baking sheets with foil, parchment paper or a silpat sheet.  The cheese will inevitably ooze some of its way out and this will help with clean-up! 🙂

 

The Starting Lineup

  • 1 pckg highly active yeast
  • 2 tsp sugar
  • 1 1/4 cup milk
  • 1/2 cup butter
  • 1 tsp salt
  • 2 eggs
  • 4 cups  AP flour
  • 1 pckg of Lil Smokies sausages
  • Cheddar or American cheese slices, cut in half
  • Jalapeno slices, pickled 
  • 1 egg + splash water, beaten

    I like to prepare the dough the night before we’ll  be enjoying these for breakfast.

    So we’ll start this by mixing the yeast and sugar in the bowl of a stand mixer.

    Meanwhile, melt the butter with the milk in a small pot.  Remove from the heat and let cool slightly. Whisk in the eggs, one at a time, to the slightly cooled milk, careful not to scramble.  Add this milk mixture to the yeast.  Add in the flour and salt.  Mix it together with a dough hook until it forms a ball. Put this mixture into a large greased bowl and let it rise, covered, for an hour in a warm spot.  Finally, place in the refrigerator, still covered, overnight.

    Rise and shine!!!   The next morning, set the dough out on the counter for at least 30 minutes.  Once it is no longer cold to the touch, turn it out onto a well floured countertop and roll the dough out (using more flour if necessary) to about 1/8 inch thick.  Cut into 14 equal pieces (I use my pizza cutter or bench scraper).  Lay a few jalapeno slices down the center lengthwise of each rectangular piece of dough and then a thin slice of your preferred cheese.  Lay 2 of the sausages down the center.  Fold the sides of the dough over the filling (you may have to press the dough out a bit with your fingers..it’s easy, really).  Place them seam side down on a sheet pan. Lay additional jalapeno slices on top to show which Kolaches are “spicy”.  Let them rise in a warm spot, covered loosely with a tea-towel for 30-45 minutes.

    Preheat your oven to 350 degrees.  Whisk the egg with some water and brush the tops of each kolache with the egg wash. Bake them for about 20-25 minutes or until the dough is done all the way through and the tops are browned.  *My previous oven’s temperature was always off and this took more like 45 minutes, so just watch for the golden brown hue/toothpic test if needed. 

    Kolache6Kolache7

Spicy Cantaloupe Margarita

Hey guys! I’d say it has heated up a bit and we’re ready to venture into the cocktails that cool us down poolside!  So yeah, it’s Cocktails with Carly time!

I thought this up while (sweating) in the backyard and dreaming of an ice cold agua fresca from one of those delicious Mexican markets.  You know, where you get a couple pounds of carne asada to grill up later and a couple pound burrito for the now.  So remembering that I had a perfectly ripe cantaloupe on my counter I knew I could make this happen!

Now the only main difference to my homemade agua fresca is that well…. I made it into a margarita! 😉  That’s what happens when you find the tequila next to the blender…..

The Starting Lineup

Cantaloupe Puree

  • 1 cantaloupe, rind removed and chopped
  • 1 cup water
  • 3 Tbsp sugar
  • 1 Tbsp honey
  • Juice of 1 lime
  • pinch of salt

Garnish

  • Silver tequila
  • Jalapeno, thinly sliced
  • Limes, quartered
  • Unsweetened coconut

CanteloupeJalapeno1

Time for some easy, yet impressive cocktail hosting friends!  Simply add the ingredients of the cantaloupe puree (cantaloupe, water, sugar, honey, lime and salt) to your blender and blend till smooth, 1-2 minutes.

Now next is not completely necessary, but I like to do this for a ‘smoother’ drink…

Place a fine mesh sieve overtop a large bowl and pour in about 1/3 of the cantaloupe puree.  Using a rubber spatula, press the juices through the strainer leaving a bit of the pulp (scoop out into the trash).  Repeat with the remaining; pour the bowlful back into the blender or a pretty pitcher.  This should make a blender/pitcher full of juice.

Let’s serve them up, it was quick to make right??  Take your drinking glass and coat the rim with fresh lime juice and roll into the shredded coconut.  Fill with ice, 1-2 shots of silver tequila and top with the pureed cantaloupe.  Stir in a few of the fresh jalapeno slices (muddle in there if you’d like) and a lime wedge garnish!  Bottoms up!

CanteloupeJalapeno

 

Jalapeño Creamed Corn Stuffed Tomatoes

Like most, when the outside air turns warm (hello 💐 Spring!!) and our grill is always going, I love me some corn!  Not many vegetables go so well with grilled meats and BBQ!  However, to avoid the debacle that is shucking corn and/or soaking it, taking up room on our grill (we were also making racks of ribs, friends) and messy corn-on-the-cob eating faces..I decided for a different route!

Besides corn, cream and spice are my other two favorite food groups, so let us combine them shall we??  You may think, “oh, I’ve had creamed corn growing up.  I don’t like it.  Way too sweet.  Too gloopy.  No cans for me.”  Well, just try it my way, please!!  The corn here keeps its slight sweetness, but it also keeps its shape and crunch!  The cream doesn’t taste artificial and a slight heat from the jalapeño really brings life to this dish!  Jalapeños bring life to me, but that’s another blog post in the making….anyway, just try it would ya!

*ok, the tomatoes are optional, but they’re adorable, easy and healthy!  If you prefer just the jalapeño creamed corn, I don’t blame you one bit.  I “sampled” this far too often before I stuffed the roasted tomatoes for our meal.  

The Starting Lineup

  • 4-6 on the vine tomatoes 
  • 16oz frozen corn 
  • 1-2 jalapeños, minced (we like a bit of heat, so I used two and left seeds in!)
  • 1 8oz package cream cheese, softened and cubed
  • 4 Tbsp butter
  • 1 clove garlic, minced
  • 1/2 tsp cayenne pepper
  • 1 tbsp olive oil
  • Pinch of salt & pepper 
  • Milk, to thin at the end (about 1/2 cup)


Preheat your oven to 400 degrees and place a rack about 6″ under your broiler.  Also prepare a baking sheet with foil or parchment paper.

Rinse and pat dry your tomatoes.  Using a serrated knife, carefully cut off the tops of each tomato and set aside.  Now using a spoon, also carefully run along the inside and scoop out the seeds/juice.  *It may seem tough at first, you can use your knife to get things going, but it all scoops out together beautifully.  Sprinkle the insides of each tomato with a pinch of salt and ground pepper and set the cored tomatoes aside along with their “lids”.

Now, heat a medium sized skillet with 1 tbsp of oil over medium-high heat.  *I used my favorite, fabulous green chili infused oil from our local oil & vinegar market, 1890.  Sooooo good!  Pour the bag of corn straight into the hot skillet along with the minced jalapeño(s).  Toss around a bit till you really start to smell that roasting flavor, about 4-5 minutes, adding the garlic for the last 30 seconds.

Drop the temperature down to medium-low.  To the now heated through corn and peppers, add in the cubed cream cheese, butter, cayenne and salt & pepper.  Stir to combine and help melt.  

After it sits for a bit, prior to stuffing the tomatoes, I stir in a bit of milk to thin to your desired consistency.  It will come back and hold together, I promise.


*While the creamed corn is coming together, place the cored tomatoes onto your baking sheet and pop in the oven for a few minutes, allowing to soften and heat up.

Once combined, (and thoroughly sampled) remove the sheet of warmed tomatoes from the oven and scoop spoonfuls of the spicy, creamy corn straight in!  I like it overflowing!!  Top each filled tomato with its “lid” and place the baking sheet back into the oven and switch over to broil.  Now you can use low or high setting, but just watch closely!!  This just takes mere minutes, especially if on high!

Remove from oven and serve with ..oh I dunno…maybe a rack of ribs, roasted potatoes and cheddar biscuits!  We kind of liked that 😉 Enjoy!!

Roasted Poblano Mac n’ Crema

This is the bomb!! (Do people still say that anymore?….ehh, I don’t even care). This pasta salad is my mexican spin on the classic backyard bbq staple and it’s a lot better!  It’s light, but still creamy and has just a bit of heat without overpowering.  Plus, let’s not forget that roasted flavor from the poblano peppers and cumin!  

However, the best part about this dish is that it’s equally delicious served either warm or cold!  Truth!  We’ll often eat the side dish warm on the first night I prepare it and serve the leftovers cold (if there are any) the next day!

*This can be made with gluten-free noodles if desired.

*I prefer to keep the seeds in my jalapeno or serrano pepper, as this makes a large batch, but to each their own.

*I prefer to use the traditional macaroni noodle here, but any short noodle can work in a pinch..as you can see from my rotini below.  Oops! 😉

The Starting Lineup

  • 16oz elbow noodles (any short noodle can work)
  • 3 poblano peppers
  • 1 onion, chopped
  • 1 jalapeño, minced (or a serrano for more heat)
  • 3 garlic cloves, minced
  • 1 cup+ Mexican crema 
  • Olive oil
  • 1 tsp cumin
  • 1 tsp red chili flake
  • 1 tsp Mexican oregano
  • Kosher salt & pepper (pinch of each) 

   

 
We’ll start by roasting our poblano peppers for this yummy side dish!  You can do this 1 of two ways…either A. Cook the poblanos directly over a gas flame till charred on all sides or B. Place on a baking sheet under your broiler (turning as needed) to blacken.  Onced they’re charred you can place in a bowl covered with plastic wrap to steam for about 10 minutes…*When ready, remove the blackened skin, seeds and stems.  Dice the poblanos up! 

   While the poblano peppers are steaming, go ahead and bring a large stock pot filled with salted water to a boil.  Once the water is boiling, cook the noodles to package directions, drain and set aside. 

In a large pot over medium-high heat, add in 2 Tbsps of oil and sauté the chopped onions for 3-4 minutes.  Next add in the roasted poblanos, minced jalapeño (or serrano) followed by the garlic, cumin, chili flake, oregano, salt and pepper.  Turn the heat down to low (or remove pot completely from stove top) and stir in the noodles and Crema. 

     Serve as a side at your next shin-dig and reap in the compliments!  Again, this can be served warm OR cold.  It’s that dang good!

    Frito Pie Poppers

    As we all know, Frito Pie and Jalapeño Poppers are a Texas delicacy (if you didn’t, now you do).  They may not be what you call fancy, but you know what?? They’re damn good and get eaten in a hurry!  You will never have leftovers!

    So considering today is Texas Independence Day, I thought that this would be a delightful tribute to this great state!  Boy was I right!!!  Now the recipe below makes 12…assuming you eat one a piece, well…you may need to quadruple it because my hubby and I ate them all.  No problem.

    The Starting Lineup

    • 6 large jalapeños 
    • 1 can chili (no beans & you will have extra)
    • Cheddar cheese, cut into long strips
    • 1 cup corn chips, slighty crushed
    • 1/4 cup white onion, chopped
    • 1/4 cup green onion, diced (not pictured…I forgot ok?)
    • Sour cream

    Optional

    • Bacon,for topping….isn’t that always an option though??  

    Alrighty..preheat your oven to 475 degrees and place your jalapeños on a foil lined baking sheet.  Allow to roast for about 10-15 minutes (*you’ll start to see blackened spots and the “skin” bubbling..rotate ever so often)

     Meanwhile, heat the chili in a sauce pan along with the chopped white onion. 

     Peppers are now ready and cooled a bit!  Slice in half lengthwise and remove the seeds and pith (*I use a fork for this, MUCH easier than a spoon…also, if sensitive please wear gloves.  If you’re like me, just go for it!). Turn oven down to 375 degrees. 

     Place the seeded and halved roasted jalapeños back onto the same foil lined baking sheet and place a strip of cheddar cheese into each one. 

     Next spoon on a couple tablespoons of the chili and top with the crumbled corn chips. 

     Place into the 375 degree oven for about 10 minutes (*until the cheese has melted and corn chips become a little roasty….<– that’s a word, right??) 

     Once hot and bubbling remove from the oven and serve witha dollop of sour cream and the diced green onions.   Be careful…they’re quite addicting!!! xoxo

    Grilled Meatloaf Sandwich with a Bourbon Bacon Jam

    Ok, I made this treat of a dinner tonight just for myself.  Yes, I made an entire 2 lb+ meatloaf and a jar of bacon jam for MY dinner.  Do you want to know why??  Because quite frankly it’s delicious and it only gets better after the next day or two, especially that Bourbon Bacon Jam!!  Which is why it’s a great “leftovers” type of meal!

    Let’s say you made the traditional meatloaf and mashed potatoes for dinner one night and you’re not wanting the same darn thing the next..Well, simply add the Bacon Jam and garnishes to a meatloaf sandwich and you’ve taken repurposing to an entire new level!
    *This jam is good off a plain spoon, but spread it on a warm slice of toast or English muffin topped off with a fried egg.  Now THATS a rave worthy breakfast!

    The Starting Lineup

    Bourbon Bacon Jam

    • 1 pckg (12-16oz) bacon, chopped
    • 1 large sweet onion, chopped
    • 3 cloves garlic, minced
    • 1 chipotle in adobo, diced, plus 1 tbsp sauce
    • 1/4 dark brown sugar
    • 1/4 apple cider vinegar
    • 4oz Bourbon (2 shots, optional)
    • 2 tsp smoked paprika
    • 1/2 tsp Cumin
    • Pinch of kosher salt & ground pepper

    Meatloaf

    • 2lbs ground (I do 1/2 ground beef & 1/2 ground pork)
    • 1 green bell pepper, chopped
    • 1 small white onion, diced
    • 1 chipotle in adobo, diced
    • 1/2-1 whole jalapeño, seeded & finely diced
    • 2 eggs, beaten
    • 1 cup Panko bread crumbs
    • 1/2 cup milk….*soak the above Panko^^ in the milk
    • 1 packet low-sodium meatloaf seasoning packet (or seasoning blend of choice)
    • Hefty pinch or two of kosher salt & pepper for the top of the meatloaf

    Garnish

    • Hearty/crusty white bread slices
    • Mayonaisse
    • Thick sliced ripe tomatoes, seasoned with kosher salt & pepper
    • Havarti cheese slices (or another great melty cheese)  

    As I stated earlier, this can all be made ahead of time or at seperate times if using as a “leftover” meatloaf meal…but let’s pretend that you’re doing what I did…let us start from the beginning!

    Bourbon Bacon Jam time my friends!  Start by chopping, dicing and mincing the bacon, sweet onion & garlic.  In a large sauce pan (*if not nonstick, add a tbsp of EVOO), cook your chopped bacon until slightly crisp.  Transfer the bacon to a paper towel lined dish and set aside. 

       

    In that same pan with the reserved bacon grease, add in the chopped onions and cook down for about 10-15 minutes.  Add the minced garlic to the onions and continue to cook for another few minutes.

    Now to the onion-garlic mix, add in all of the remaining ingredients (diced chipotle pepper & sauce, dark brown sugar, apple cider vinegar, bourbon, smoked paprika, cumin, salt & pepper and the cooked bacon) and stir to combine.  Bring to a low boil and then down to a simmer.  Let stand uncovered and do its thing while stirring occasionally.  *I like to leave it on the stove top on low for a good 2-3 hours and carefully drain the liquid from the pot about once an hour.  It’ll really thicken up!  Once done you can either transfer to a food processor to thin or leave as is.  I, myself, prefer it chunky for texture and leave it as is.  Keep in a mason jar or Tupperware container in your refridgerator, it’ll be gone FAST! 


     
     So while that Bourbon Bacon Jam is rendering away, we’ll begin the meatloaf.  Now this is a basic meatloaf recipe, and if you have a personal favorite then please feel free to use it!

    *Ok, ok..I can hear you now.  “Carly, why does there have to be chipotles/jalapeño in the meatloaf??”  1.Because  2. Why not?  3. My 2 & 4 year old boys eat it and have no idea, it’s NOT really spicy 4. You need to finish off that can of Chipotles anyway and 5.  Your combining it with a SWEET bacon jam. You NEED the contrasting flavors.  It’s the little things that make food great!

    Now back to the task at hand.  Meatloaf.  Preheat your oven to 350 degrees and get whatever pan you use to cook your meatloaf in out and greased if not non-stick.

    In a large bowl, combine ALL of the meatloaf ingredients together and gently mix with your hands.  Transfer the mix to your baking pan and again, gently, pack into meatloaf shape.  Crack some more black pepper and salt over top and place into the preheated oven for about 1 hour, uncovered.  

       Remember, while the meatloaf is baking your Bourbon Bacon Jam is still rendering away and smelling devine!  I dare you to tell me your haven’t inhaled a few spoonfuls already….

    Now that the meatloaf has finished cooking, it’s assembly time!  Have 1-2 saute pans heating on the stove top.  

    In one pan, lay thick slices of meatloaf down and slightly cook each side, as to create a bit of a ‘crust’. 

     Lightly coat each slice of bread (on both sides) with a thin spread of mayonaisse.  Then add a good helping of the warm Bourbon Bacon Jam to one slice. 

    Transfer the mayo’ed slice to your second hot pan, top with the Caramelized meatloaf slices, tomatoes seasoned with a pinch of kosher salt & pepper, cheese slices and top it off with the second slice of bacon jam coated bread.  Cook each side for about 2 minutes, till cheese has melted and the bread is golden brown in color. 

       
    Cut on the bias and serve warm, enjoy!  

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