Tag Archives: roasted

Honey Garlic Baked Cauliflower

When I get a hankering for some Asian flavors, this is one of my favorite go-to’s!  What I also love about this dish, is the different ways one can prepare it.  There are times that I just like it clean and simple with “naked” roasted cauliflower and a drizzle of sauce.  Other times, I will coat it with a super crunchy panko crust and toss it completely covered in sauce, then top it off with orange zest and sesame seeds.  Lot and lots of options here friends!

So when you may be in a time crunch, midweek, but still want something fun to put on the table for dinner, THIS is great!  It is healthy, sweet, savory, spicy and can be tweaked oh so easily to fit your family’s palate.  I’m sure after trying this recipe, it’ll be a back pocket staple!

The Starting Lineup

  • 1 head of cauliflower, cut into bite size florets
  • 2 cups Panko bread crumbs, plain
  • 2 large eggs, beaten
  • 2 scallions, thinly sliced

Sauce (can be doubled for larger cauliflower heads or to fully coat vs drizzled)

  • 6 Tbsp honey
  • 4 cloves garlic, minced
  • 1 tsp onion powder
  • 6 Tbsp water + 2 tsp cornstarch (whisked into a slurry)
  • 1 Tbsp low-sodium soy sauce or Tamari
  • 1/2 Tbsp sriracha or chili-garlic sauce (<–if you like more heat, like myself)

Preheat oven to 350 degrees and line a baking sheet with foil or parchment paper.  Pour the Panko breadcrumbs onto the sheet in a flat layer and spray with a bit of cooking spray.  Bake for about 5 minutes until a golden brown.

Dip the cauliflower into the beaten egg and shake off any excess.  Place, one by one, onto the slightly browned Panko and gently roll and press all of the breadcrumbs onto the cauliflower.

Place back in the oven and bake for 15-20 minutes until the cauliflower is cooked and exterior is a dark, golden brown.

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While the cauliflower is cooking, you can prepare the sauce.  In a small bowl, combine the water and cornstarch, set aside.  In a small saucepan, combine all of the remaining ingredients and bring to a gentle simmer for a few seconds.  Next, whisk in the cornstarch slurry to the saucepan and keep on a simmer/whisk for a couple minutes, until it starts to thicken.  Remove from the heat and the sauce will thicken even more.

Drizzle (or coat) over your baked cauliflower bites and top with the thinly cut scallions.  Serve over rice and don’t forget those chopsticks!!

*Can be made without the panko for low-carb or gluten free/ GF Panko can be substituted as well.

**A fun addition of orange zest and sesame seeds are always tasty too.  If you really like the orange flavor, add a bit of the zest and squeeze of juice to the sauce.  

BakedHoneyCauli

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

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 

Garnish

  • 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!

MaltPotatoes

Brown Sugar & Dijon Roasted Pork Tenderloin with Cranberry-Serrano Sauce

Through all trial and no error, I am fairly certain I have just created a new holiday tradition in my home..We will be eating my new recipe of “Brown Sugar & Dijon Roasted Pork Tenderloin with Cranberry-Serrano Sauce” for Christmas from here on out!   Slightly sweet, a slight bit o’ heat, slighty tangy and a touch of classic savory, this one hit all of the notes in just the right way.  Plus, given that pork tenderloin is an inexpensive cut and just a few other handy ingredients are needed, one can make this festive meal quickly while saving a bit more for extra stocking stuffers!

Through great luck (and all of that “hard work of being a food blogger” ;) I have been fortunate enough to be a recipient of a large package of perfect Cape Cod Select Premium Frozen Cranberries on my doorstep!  This box addressed to me, “Railroad Wife in Texas”, on frozen ice and all, was just screaming to NOT be made into your average pie, relish or smoothie..but into a savory entree!  When one thinks of cranberries their mind often goes to that bowl at the end of the table that all too often gets neglected…not here my friend!  This is front and center and oh so delicious!

To pick up your very own bag of Cape Cod Select Premium Frozen Cranberries, you can go online to http://www.CapeCodSelect.com to order online/find your location or head to my favorite local pick up at:

Central Market

4651 West Freeway

Fort Worth, Texas 76107

Follow my friends Cape Cod Select at:

https://www.facebook.com/capecodselect/          

https://twitter.com/CapeCodSelect

https://plus.google.com/b/112667579999356431188/+CapeCodSelectEdgewoodBogsCarver/about/p/pub

https://www.pinterest.com/capecodselect     

https://www.youtube.com/channel/UCp2g4eev6wgHxzYHUFhEMzg

                                                                                                                                             
*If you want an extra kick of spiciness, you can keep all of the seeds and pith in the serrano or hey, even add two of them to the sauce!!  I’m partial to the extra heat, but when my littles enjoy it I will keep it mellow.  The sacrifices I make as a momma….


The Starting Lineup

Pork Tenderloin

  • 1 lb pork tenderloin (about always comes in two pieces)
  • 1/4 cup Brown sugar
  • 3 Tbsp Dijon mustard
  • 1/2 tsp Thyme
  • 1/2 tsp Sage
  • Kosher salt & pepper, to taste
  • Canola oil

Cranberry-Serrano Sauce

  • 1 1/2 cups Cape Cod Select Premium Frozen Cranberries (divided)
  • 1 red onion, diced
  • 1 Tbsp canola oil
  • 1 serrano, minced (I seeded only half)
  • 1 2″ piece fresh ginger, grated
  • 1/2 cup granulated sugar
  • 1 cup water
  • 2 Tbsp honey
  • 1 lime, zest
  • Kosher salt & pepper, to taste
  • 1/4 cup fresh cilantro, chopped  

Let us begin!  Preheat your oven to 425 degrees WITH a cast-iron pan INSIDE the oven.  (You can also use a glass or ceramic baking dish, i.e. Pyrex casserole dish.  You just want it hot!!) 

While the oven (and pan) is preheating, coat the pork with a mixture of the brown sugar, Dijon mustard, thyme, sage, salt & pepper.  (The coated pork can stay out and go straight into oven or place in a bag and marinate for 2+ hours).

When the oven is hot and ready, carefully (with an oven-mitt) remove the cast-iron pan/casserole dish and drizzle in the canola oil, followed immediately with the pork tenderloin(s).  It WILL sizzle, drizzle with a bit more oil and place back into the oven.

Roast for 15 minutes.  Reduce the heat to 400 degrees and roast for another 10-15 minutes (internal temperature of 145 degrees).  Allow to rest for 5-10 minutes, slice and serve with your favorite sides.

Meanwhile…..that most delicious Cranberry-Serrano Sauce!!…

 

In a large sausepan over medium-high heat, saute the diced red onion in 1 tablespoon canola oil until soft.  Next, stir in 1 peeled and grated 2-inch piece of ginger along with 1 diced serrano chile (seed if needed and/or add two depending on heat level) and cook for 30 seconds. Pour in 1 cup of water and 1/2 cup of sugar; cook until the sugar dissolves.  Once thickened and “syrupy”, add in 1 cup of the cranberries and cook until the berries pop and the sauce thickens (10 minutes).  Finally pour in the remaining cranberries and cook for 1-2 minute.  Transfer the sausapan off of the heat, stir in the honey, the grated lime zest, salt and pepper. Let cool a bit, then stir in 1/4 cup chopped cilantro.

Once your pork has rested, sliced and placed onto a serving platter, drizzle the Cranberry-Serrano Sauce overtop and accompany with delicious homemade mashed potatoes and a flavorful roasted vegetable.

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

Glazed-Bacon Wrapped Hawaiian Pork

A few months back our family went to a local restaurant here in Texas and my husband had this fun appetizer with ‘sweet-heat’ ingredients.  After I helped myself to a sample bite of his meal, I knew I had to recreate and tweak it into dinner form…and I have to say, it’s not too shabby!

You have sweet and savory flavors from the honey glaze, bacon and pork tenderloin and a wonderful FRESHNESS from the pineapple..lets also not forget the heat of the jalapeno and pepper jack cheese.  Now you can absolutely use a plain jack cheese and seed the jalapeno, but when you roast hot peppers the heat actually subsides a bit..so pick your heat level, but I could even do hotter! (Duh)

These flavors together remind me of the Hawaiin rice, veggie and meat bowls I used to get when living along the coast of San Diego.  So naturally I paired the main dish with a heaping of rice and drizzled the juices overtop.  It’s quite the pairing!

The Starting Lineup

  • 1 pckg bacon
  • 1 pork tenderloin 
  • Pineapple, fresh preferred
  • Jalapeño, sliced in half lengthwise (I prefer to keep the seeds in)
  • Monterey Jack or pepper jack cheese

Glaze

  • 4 Tbsp Honey
  • 3 Tbsp Balsamic vinegar
  • 2 Tbsp Chili sauce
  • 2 Garlic cloves, minced
  • 1 Tbsp Extra virgin olive oil
  • Kosher salt & pepper  

Preheat your oven to 375 degrees and line a baking sheet with foil and a rack overtop.

In a small bowl whisk the honey, balsamic vinegar, chili sauce, garlic, EVOO and a pinch of salt & pepper together.  Set aside. *Taste the glaze to tweak any ingredient to your taste. 

  Now lay the bacon stips, touching, on top of the wire racked baking sheet. 

 Next, butterfly the pork tenderloin and stuff with the pineapple, jalapeños and cheese.  *To make it fit a bit better, I’ll get pepper jack string cheese or cut a block into strips and stuff into the jalapeño before putting into the pork.  Shredded cheese could be used as well.  Season with another pinch of salt and pepper.

Transfer the stuffed pork onto the layed out bacon strips.  Coat a good amount  (about 1/2) of the prepared glaze allllll over the pork.  Wrap up the entire stuffed tenderloin with the bacon.  *If needed, you can use toothpicks to secure, just remember to remove before eating! 

 After the pork has been fully wrapped in delicious bacon, coat the entire thing with the rest of the glaze. 

 Place into your oven, uncovered for 45-60 minutes (meat temperature at least 145degrees and bacon done.  *About halfway through check on the bacon.  Depending you may need to lightly tent the wrapped tenderloin with foil.  Though we like ours more on the crisp side.  To each their own! 

 Remove the cooked tenderloin from the oven, lightly tent with foil, and let rest for about 5 minutes.  Carve into 1-2″ slices and serve over rice.  Spoon any drippings over the pork and rice.  Enjoy!! 

 


Chilaquiles con Huevos with Roasted Verde Sauce

Wow!  I’m almost bilingual with this recipe!  It may definitely be ‘Spanglish’, BUT it IS authentic and delicious!!  

Roasting the vegetables gives the verde sauce such a great depth of flavor and frying the corn tortillas makes for such a better chip!  Please don’t use store bought chips here…scratch frying really holds up to that spicy green sauce and never turns into a soupy mess.  

Now you can eat this sans the egg and it’s just as good, but for breakfast in my house, my boys must have the huevos!  This is also fantastic with a side of potatoes and beans…oh, maybe a cerveza too!!!  Assuming, it’s your day off of course 😉

The Starting Lineup

Verde Sauce

  • 1lb tomatillos (about 12), husked, rinsed & halved
  • 2 serrano peppers
  • 1 Jalapeño pepper
  • 3 cloves garlic
  • 1 white onion, rough chopped (reserve a couple thin slices)
  • 1/4-1/2 cup chicken broth, depending how thick/thin you like it
  • 1/2 cup fresh cilantro 
  • Extra virgin olive oil
  • Salt & Pepper
  • 1 tsp cumin
  • 1 tsp coriander 

Tortilla Chips

  • 10-12 corn tortillas, cut into triangles
  • Canola or Vegetable oil (about 1/2+ cups)

Garnish

  • Cilantro, chopped
  • Queso Fresco, crumbled
  • Mexican crema (or sour cream)
  • White onion, thinly sliced 

Huevos

  • 1-2 eggs per person, fried -over hard or runny yolk      

To begin this easier than sounding recipe, preheat your oven to 500 degrees.  *Typically takes about 15 minutes.

While the oven is warming, rinse all of the peppers, cilantro and husked tomatillos (they can be kind of sticky).  

On a foil lined baking sheet, lay the 3 peppers, the sliced and husked tomatillos, the garlic (still in skin) and the roughly chopped onion (I still leave skin on here too).  Drizzle a bit of EVOO overtop and sprinkle on the the salt & pepper. 

 Place this on the oven’s top rack (now turn to broil with oven door slightly opened), and let the vegetables char for about 5-7 minutes.  You may need to turn them occasionally during this time.  Once they’ve finished and have that lovely ‘burnt’ look to them, remove the baking sheet and turn off the oven. 

 While those are just slightly cooling, heat up the canola oil in a large saute pan over medium heat.  Once the oil is ready, start frying up the cut up corn tortillas in 2-3 batches.  *Try to lay them in the hot oil almost one by one (but quickly) so that they don’t stick together.  This will only take a couple of minutes.  Once finished, transfer with a slotted spoon to a paper towel lined plate and sprinkle the hot chips lightly with salt. 

   Meanwhile, in a seperate pan, cook your huevos (aka eggs ;)) to your taste. 

Also, finish up that verde sauce!  In a blender combine 1/2 cup of cilantro (stems & all), the chicken broth, the roasted tomatillos, peppers (stems cut off), onion (outter ‘skin’ removed) and push the roasted garlic out of its ‘skin’ as well.  Top this off with a tsp each of the coriander and cumin.  Place the lid onto the blender along with a hand towel (hot liquids and blenders..keep safe!) and blend till smooth! 

     Remove the oil from the tortilla chip pan and carefully wipe clean..Over low heat, add in most (or all) of the verde sauce and bring to a simmer.  Toss in the freshly fried tortilla chips and cook for just 3-5 minutes as you don’t want them “mushy”,… bleh… 

 Spoon the warm tortilla-verde-sauce mixture into individual serving bowls.  Top each with the crumbled queso fresco cheese, a drizzle of the Mexican crema, thinly sliced white onion and fresh cilantro…oh and don’t forget the huevos!!!  Enjoy! 

 

Chili Blanco

I’ve never met a chili I didn’t like, seriously.  With beans, without beans (‘Bowl of Red’), smoked chipotle, turkey, molé style…I could go on and on and on..and I will.

Contrary to its pale appearance, the recipe below for Chili Blanco (blanco means white 😉) is hardly pale in flavor.  The roasted peppers add depth with a touch of heat, the Monterey Jack cheese and white beans add creaminess and the cumin, oregano, cayenne and garlic round out that south-of-the-border flavor.  This one here is a winner when you’re looking to branch out on your chili culinary adventure!

The Starting Lineup

  • 1lb white beans (Great White Northern), soaked overnight & rinsed OR 3 cans, drained & rinsed
  • 3 cups cooked shredded & chopped chicken (you can use a rotisserie chicken if needed)
  • 1 yellow onion, chopped
  • 2 (4oz) cans of chopped green chilis
  • 1 roasted poblano, skinned, seeded & chopped
  • 1 roasted jalapeño, skinned, seeded & chopped
  • 4 cloves garlic, minced
  • 2 tsp ground cumin
  • 2 tsp dried Mexican oregano
  • Pinch of cayenne
  • 48oz chicken broth
  • 1 cup Jack cheese, shredded
  • EVOO 

Garnish Ideas

  • Avocado slices
  • Cilantro
  • Sour cream
  • Lime wedges
  • Jack cheese, shredded  

Assuming your chicken is cooked, beans are soaked and rinsed (if using dried) and your poblano & Jalapeno have been roasted, etc…let’s begin!! Whew!… 

 In a large dutch oven over medium heat, add in about 2 Tbsp of extra virgin olive oil. Once heated, toss in the onions and cook till translucent (about 10 minutes). 

 To the sweated down onions, add in the green chilis, poblano, jalapeño, garlic, cumin, mexican oregano & cayenne. Stir together for 1 minute. 
   Next add in the beans, chicken broth and the shredded & chopped chicken and bring to a low boil. 
 Once the bubbles start rolling, reduce heat to a simmer and cover. Stir about every hour or so for 2-3 hours (1 hour if using canned beans…but the longer the better either way really).
Finally, about 30 minutes before you plan to eat, mix in that cup of shredded Monterey Jack cheese. Re-cover and allow to melt in! 
 Serve this complex flavored chili with a dollop of sour cream, fresh cilantro, avocado slices and a lime wedge…oh and don’t forget more cheese and a fresh tortilla for dunking!! Enjoy! xo 
 

Green Chilé Turkey Meatballs

Here is an insanely flavorful and healthy recipe that will give the normal hum-drum appetizer or hot meatball sandwich a run for its money!  That’s right..these baked turkey meatballs can be used in a multitude of ways (a spin on the traditional albondigas soup anyone??)!  Plus, they are NOT dry or crumbling once browned and ready to eat.  It is really such a yummy alternative to the classic recipe.

Today though, I show you the above mentioned, a fun holiday appetizer and a filling hot hoagie sandwich!  …and BOTH don’t hurt your waistline too bad either 😉 Win!!

*I have a favorite green sauce from my favorite grocer, HEB, literally called ‘That Green Sauce’.  It’s a semi-thick, creamy roasted green chile sauce.  Feel free to use your favorite (even a tomatillo sauce)..or order from HEB online 😉

*For all my fellow ‘railroad wives’, prepare the sandwich as instructed below.  Wrap in foil and your spouse can heat them up on the trains engine as my hubby does!

The Starting Lineup

  • 3lbs ground turkey (85/15)
  • 1 poblano pepper (2 if making hoagies)
  • 1 Anaheim pepper
  • 1 jalapeño pepper
  • 1 Serrano pepper
  • 1/2 onion, finely diced
  • 4 cloves garlic, finely minced
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup cilantro, chopped (divided 1:1)
  • 1 cup milk
  • 1 cup panko breadcrumbs 
  • 3 eggs
  • Hefty pinch each of salt, pepper & cayenne pepper
  • Spicy green sauce, for garnish

If making the delish toasted hoagie:

  • Bakery quality sub/Bolillo rolls
  • Pepper jack cheese slices 
  • Roasted poblano pepper slices
  • Cilantro
  • Spicy green sauce
  • Mayonaisse   

We’ll start this bursting with flavor recipe by placing our 4-5 chilé peppers onto a foil lined baking sheet, then pop it into the oven on broil (just inches under broiler).  Make sure to turn the peppers ever so often to blacken all of the sides.  You can also do this over an open flame (gas stove or grill).  Once blackened immediately place into a large bowl covered with Saran Wrap and set aside to steam. 

 After about 10-15 minutes, the peppers skins will loosen up and peel off the peppers easily.  Then slice open each pepper and scrape out the seeds and chop up.  *if making the hoagie, then reserve one of the roasted poblanos and cut into long strips after scraping out seeds and removing the blackened skin.  Set aside. 

 
Preheat oven to 375 degrees and line two large baking sheets with foil.

In a small bowl, combine the panko and the milk, allow to soak together.  

In a large bowl, combine the ground turkey, the 4 roasted and chopped peppers, onion, garlic, parsely, 1/2 of the cilantro and the spices, followed by the eggs and the panko-milk mixture.  With you hands (natures best tools!), mix together until all of the ingredients are evenly distributed. 

  

this picture makes me horribly dizzy…


Now, again, with your hands or an ice scream scoop, make the turkey meatballs (about large golf ball size) and place onto the prepared baking sheets.  Once you have them all finished, place the sheets into the oven for 40-60 minutes, until no longer pink in the middle and nicely browned on the outside.  *depending, you may have to alternate racks once or twice during baking for even cooking. 

 Once they are finished, remove from the oven and allow to rest for 5 minutes…

——————————————————————————————————————

NOW…if you’re making these for an appetizer, then place on a pretty platter alongside a spicy green sauce for dipping and garnish with the remaining chopped cilantro overtop.  Gorgeous and fun!! 

 OR….if you’re making a meal out of these flavorful meatballs then try this on for size!!  Slice your hoagie rolls in half and apply 1 Tbsp of mayonaisse to each side.  On the bottom slice, lay down a few meatballs and a nice slice of pepper jack cheese and put this into your oven (on broil) for just a couple minutes (until bread is toasted/cheese melted).  Remove from oven and garnish with the reserved chopped cilantro, roasted & sliced poblanos and a drizzle of your spicy green sauce!  Soooo gooooddd!!!! 

 Enjoy!! xo

Roasted Red, White & Bleu Potato Salad

This is a knock out for an All-American 🇺🇸 weekend side dish!!  I mean c’mon, the name alone says it all…

The roasted potatoes give fantastic texture (vs boiled), plus great tang from the sour cream addition and you can never ever everrr go wrong with bacon! Duh..

Also, if you do not care for Bleu cheese (were as we love it), by all means omit it and carry on.  It’s takes on more of a “ranch” flavor and is equally amazing.

The Starting Lineup

  • 2 1/2 lbs of red potatoes
  • 1 package bacon, cooked (keep grease)
  • 1/4 cup red onion, chopped
  • 1/3 cup green onion, sliced 
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 2 Tbsp of apple cider vinegar
  • Kosher salt & pepper 

Preheat your oven to 425 degrees.   Wash, pat dry and cut your potatoes into roughly 1×1″ squares.  Transfer the cut potatoes into a large bow.

   Start your bacon.  Cook till desired doneness (I prefer crisp) and transfer to a paper towl lined plate to drain.  Do NOT throw out that grease!!

Once the bacon has finished….go with me here….pour that delectable grease over the cut, raw potatoes.  Toss to coat.  (Sooo good!)   Now that the cut potatoes are coated, transfer evenly onto a large baking sheet and liberally sprinkle with salt & pepper.  Place in your preheated oven for 30-40 minutes.  Turning once or twice.

While your potatoes are roasting, chop and slice up the red & green onions.

In a medium bowl, combine the sour cream, mayonnaise, red onion, green onion and salt & pepper to taste.

Next, mix in your desired amount of blue cheese.  Remember, a little can go a long way…*again, if you’re not a blue cheese fan, just leave it out!  This is incredibly delicious either way.  You could even add shredded cheddar!

Alrighty, potatoes are cooked through and crisp!  Once removed from the oven, sprinkle over the apple cider vinegar.  While warm, these potatoes really suck it up and helps cut the richness from the cream & bacon elements.

Pour these guys back into the large bowl.  Add in the cream mixture, the bacon and gently toss to coat.

I like to garnish the top with a bit more crunchy bacon pieces and green onions.  A great take on a typical side dish!!  Enjoy!

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