Wednesday, July 31, 2013

Fast and Flaky French Onion Soup Bowls


French Onion Soup is a wonderful dish and great for a first course or main entree.  I have enjoyed it during all four seasons and justly so, because of the soothing beef broth and tender yet subtle flavor of the simmered onions.  More so because of the fresh and aromatic French bread and the bubbly melted Provolone atop, creating a harmonious and incredible balance of hearty, crispy and melty.  It's a virtual spoonful of nothing short of a taste-bud orgy!   Alas, I digress, LOL.  I came up with this take on the classic French fare during the same week I created the Broccoli and Cheese Mini Turnovers and the Chicken Cordon Bleu Roulades.  I had some flaky style biscuits left from my food lab making the turnovers and wanted to explore their possible uses further and arrived at the caption above.  The Le Crueset ramekins were a new purchase at the time and were dying to be used.  I immediately thought individual mini versions of French Onion soup, about 4 1/2 ounces each, the biscuits being perfect as per the size.
This recipe is a simple one with all the bells and whistles of the original form.  Convenience and ease of preparation is one of the major pluses of this dish.  All the ingredients can be purchased ready to go, so a fabulous starter or light meal is right at your fingertips.  My five year old Bronwyn liked the personal size of the soups, as well as the flaky biscuit and smothering cheese,  so much so, that she forgot she that didn't "like onions"!  There is nothing quite like the more time consuming version, but I feel this recipe is a not too shabby and super fun second, enjoy!
1 roll flaky style refrigerator biscuits
1 10 oz. can condensed French Onion Soup
8 oz. Mozzarella and Parmesan cheese blend
Olive oil for drizzling
Prepare the biscuits according to package instructions, cutting the cooking time in half.
 Meanwhile, place soup in small saucepan and dilute as desired and bring up to  boil, then remove from heat.   
Ladle soup into desired vessel drizzled or sprayed with olive oil, to the halfway point.  Float a partially cooked biscuit atop the soup and mound an equal portion of cheese on each one.  Drizzle or spray again if desired.
Place back in oven on broil and cook until cheese is slightly golden and melting.  SPST.  Serve Immediately!
Servings depend on rate of dilution and the size and number of your ramekins, you can make as many or as little as you like!

Monday, July 22, 2013

Amazing Grilled Chuck Eye Steaks w/ Red Miso and Hot Pepper Paste


Corn 2

This was a fun and interesting endeavor using a cut of beef that was virtually not utilized or realized by me until this past year.  The chuck eye steak has been noted as an affordable alternative to the rib eye.  Indeed, this steak is several dollars per pound cheaper than it’s more popular and more often sold in restaurants rib eye steak, but prepared correctly, these little gems will satisfy even the snootiest of steak snobs.  The chuck eye steak is cut from the Chuck Primal also known as the chuck eye roast.  This is situated below the Rib Primal, from whence the rib eye hails and is best suited for short periods of hot grill cooking time or for braising for longer periods until tender to keep moist.  This steak retains the best flavor and tenderness when cooked medium rare to medium, at least in my opinion.  I used some wonderful ingredients to enhance the flavor profile of this dish, as well as the fantastic implement of the outdoor grill for an amazing smokiness and texture.  The marinade is a simple one using bold Asian influence, and may be utilized as little or as long as you wish, the more, the merrier!  The kids enjoyed the steaks tremendously, even my pickiest eater, nephew Braelyn, who told me and I quote “Mmm Aunt Tennelle ( my family refers to me by my middle name), I like steak now!” Score one for team Auntie, Go Me!  This recipe may be prepared with grilled corn or a grilled Romaine salad, one of which I have conveniently provided for you on my blog publication prior to this one Fresh Grilled Corn w/ Hickory Honey BBQ Butter and Lime!  A baked potato will do just fine with some sautéed green beans on the side for a hearty stay-at-home steak night dinner for two as well.  Any way you slice it, this steak is a winner in taste and economy, enjoy! 


About 1 1/2 lbs. chuck eye steaks, cut into about 6 oz portions

2 tbsp. red miso

2 tbsp. hot pepper paste

2 tbsp. seasoned rice vinegar

2 cloves garlic, pressed or finely minced

juice of two limes, plus more lime wedges for serving


Olive oil for drizzling

In a large re-sealable bag, place steaks.  In a small bowl, combine miso, paste, vinegar, garlic and lime juice.  Pour over steaks and drizzle in some olive oil.  Turn and coat steaks, massaging as you go and press out excess air.  Seal and marinate for at least 20 minutes.

When ready, prepare grill according to preference (I used charcoal) and cook over hot heat flipping once, about 4 minutes per side for medium rare.  Allow steaks to rest for about 5 minutes before slicing or serving.  SPST and drizzle with olive oil and lime juice if desired.  Serves about Six unless sliced into portions.

Tuesday, June 11, 2013

Fresh Grilled Corn w/ Hickory Honey BBQ Butter and Lime

Summer time represents grilling at it's finest, and what could  be better than grilled sweet corn along side a nice smoky rack of ribs, chicken, steaks or pork chops.  I have gotten pretty darn good at procuring a tasty side of corn for meals and an added plus is the kids love it.  I have tried several methods, and they all lend the same sweet delicious results.  A little trick an older friend I met back in college, showed me that corn can be steamed perfectly by leaving the husks ON and trimming the wild ends, then  microwaving it for about 3 1/2 minutes each.  The results were a wonderful, sweet and vibrant piece of corn bursting with flavor.  I used the same premise, keeping it in original form to prepare my corn on the grill. 
One way I prepare it is double wrapping the corn in threes in heavy duty foil and placing it directly over the hottest part of the grill.  I let the corn go for about 5 minutes, then I flip it.  After another 5 minutes, flip again and so on.  I stack the corn also, rotating the packs, so that each packet has about 5 minutes each over the direct heat.  This saves on grill space.  After the rotation process, enough heat  should have been introduced to the corn for it to successfully steam without hassle and turns out wonderfully. Individual packets will be ready in about 15-20 minutes tops!
 Another way I grill corn is without the foil, dunked in water, husks on, directly over the heat and this cuts the time in half, making sure you turn it frequently to prevent over-drying  and burning. 
The butter is infused with your favorite bbq sauce:
2 parts sauce for every 4 parts butter. 
Blend until well combined and place in freezer until ready for use. 
Limes add a bright and zesty flavor element to the corn and other grilled items, so pile it on!
Himalayan Pink Salt is the perfect seasoning for grilled corn and grilled foods as a whole!

Thursday, May 30, 2013

Easy Chicken and Broccoli Lo Mein

Chicken Broccoli

Wondering what do with some of your in-season broccoli?  Try this simple and delicious take-out at home recipe for a quick, satisfying and economical meal.  If you do not have Lo Mein noodles on hand, simply use spaghetti as I did.  I used chicken breast meat for the protein, but feel free to use bone-less, skinless chicken thigh meat to fit your budget.  This recipe is a great canvas for throwing in some other veggies too, like peppers or carrots.  The chicken is marinated for 15 minutes for maximum flavor, and it can be done while the pasta cooks.   The broccoli can be blanched in the pasta water  while it cooks, so there is minimal kitchen clutter to deal with afterwards. 
Recipe :
1 lb. lo mein or uncooked spaghetti
1 lb. chicken, cut into 1/4 inch strips
1 lb. fresh broccoli florets
4 cloves garlic, pressed or finely minced
3 tbsp. fish sauce, divided
1 tbsp. sesame oil, plus more for drizzling
1/4 tsp. ground ginger
1/4 c. less sodium soy sauce
1/4 c. pasta water
4 tbsp. brown sugar
4 green onions, trimmed and thinly sliced
1 tsp. sambal oelek
1 tsp. lemon grass paste
Sesame seeds for garnish, optional
olive oil for drizzling
Place chicken, 2 tbsp. fish sauce, 1/2 of garlic, sesame oil and ginger in re-sealable bag and shake to coat well.  Marinate for 15 to 30 minutes.
Meanwhile, bring salted water up to a boil and cook spaghetti to al dente, blanch broccoli during the last 2 minutes of pasta cooking time.  Drain, reserving 1/4 c. pasta water and set aside. 
In a large saute pan over medium high heat, drizzle with olive oil and add chicken, sauteeing until no longer pink and juices run clear. 
Add  soy, pasta water remaining garlic, brown sugar, green onions, sambal oelek and lemon grass paste up to a boil.   Add pasta and broccoli, folding and tossing to coat.  Reduce heat to medium and toss and turn to allow all liquid to be absorbed.  SPST.  Turn  off heat.  Drizzle with sesame oil and garnish with sesame seeds if desired.  Serves 6 to 8.

Wednesday, May 22, 2013

Delightful 24 Carrot Gold Chili

Chili 2
Spring is in full swing and the days are gradually moving us towards the ‘molten lava’ temperatures.  Fortunately, we had some less than Spring like weather, making way for some of my favorites from Fall and Winter, or any other overcast laden, off beat day!  This chili is great for those who need somewhere to throw in some hidden nutrients, vitamins and minerals.  The chili itself isn’t heavy at all and the secret ingredient blends right in with all the other delicious goodies. In case you’re wondering about the name, it’s because there are carrots, grated and nestled about  this chili, simmered with the beef and onions into ambiguity.  Carrots lend their natural sweetness and earthy bluster to the other veggies already in tow.  Recipes like this are great for children and adults alike who sometimes fall short of their recommended daily allowances. Besides, it can be our little secret!  Additionally, the beef may be substituted with lean turkey or omitted altogether for vegetarian fare.
1 1/2 lbs. ground round, chuck or lean turkey
1/2 c. onion, finely chopped
2 carrots grated
3 cloves garlic, pressed or finely minced
1/4 c. chili powder
1 1/2 c. diced tomato
2  tbsp. brown sugar
2 tbsp. tomato paste
1 tbsp. fish sauce
1 tbsp. sambal oelek
1 15 oz. can dark red kidney beans, drained and rinsed
1 15 oz. can pinto beans, drained and rinsed
1 15 oz. can vegetarian beans with juices
In a medium heavy bottomed pot over medium high heat, brown beef with onion, carrots and garlic.  SPST.  Use a potato masher to break beef down into small morsels.  Once browned, drain off excess fat reduce heat to medium and add chili powder, tomatoes, brown sugar, tomato paste, fish sauce and sambal oelek. Stir and  simmer for 15 to 30 minutes, then stir in beans.  SPST.  Simmer until beans are heated through, about 10 minutes.   Serve with crackers or rice if desired.

Tuesday, May 21, 2013

Avocado Cumin Deviled Eggs! The Revised Edition

 Wondering what else to do with the Avocado-Cumin Mayonnaise recipe I shared in the last publication Creamy Avocado-Cumin Mayonnaise?  Spruce up your plain deviled eggs with the addition of this mayo and watch your family's smiling faces.  My 5 year old Bronwyn, happens to love deviled eggs, and she also loved these.  I took this as a great sign, in all her persnickity ways.  This being the child that I have bickered with for putting the mustard on her hotdog before adding the ketchup, or cutting her sandwiches into rectangles, as opposed to triangles.  Further still, we have had tiffs about placing her beverages into a blue, when she feels like orange plastic cups that day, not to mention giving her 10 grapes instead of 8, YEAH! We all have our little nuances though.  I am just glad that I can put a check mark on the 'GO MOM' side of the board.   Thank God for those small miracles and a glass of wine every now and then!
Just follow your favorite deviled egg recipe substituting in this mayo.  For this particular above recipe, I omitted the relish and the mustard for my more savory flavor profile tasters.  I also have a version with the relish and mustard, whichs lends the element of sweet/tart. Bronwyn liked both, but preferred the ones with relish.
Garnish with a cilantro leaf and a dot of Sriracha, according to taste.*

*Just in case this is your first time, here is my complete recipe!
12 large eggs
1 ripe avocado, mashed with a fork
2 tbsp. mayonnaise
1 tbsp. sweet pickle relish
1 tsp. mustard
1/2 tsp. cumin
dash of Sriracha, according to taste
cilantro leaves and Sriracha for garnish, optional
SPST (Salt and Pepper to Suit your Taste)

Place eggs in medium pot with tightly fitting lid and fill with lightly salted COLD water until just covered.
Over medium high heat UNCOVERED, bring up to a boil, then cover with lid and REMOVE from heat source.
Let stand for 15 minutes.
After 15 minutes, drain and peel eggs under cool running water.
Halve each egg and gently press on sides to remove yolk into a medium bowl.
Add mashed avocado, mayonnaise, relish, mustard, cumin and Sriracha and blend with a fork until almost smooth. SPST
Pipe or spoon into egg halves liberally and garnish with a cilantro leaf and a dot of Sriracha.
Refrigerate until ready to serve.  Makes 24, but feel free to half the recipe if desired, not that you would want to though!!:)

Chicken Cordon Bleu Roulades

I did some brainstorming  just before Mother's Day for some new appetizer ideas and came up with these deliciously fantastic and satisfying rolls consisting of all the components of the classic original, with first references making it's appearance in the U.S in the late 60's, by way of the New York Times.  I received very positive feedback from all my tasters.  I can be my harshest critic sometimes, especially according to my sister Hollie, and I really loved the creation.  Store bought prep ingredients speed this recipe along full steam and they may be prepared ahead of time!  I cut these roulades in half on a diagonal before serving for appetizer portions. This recipe is not hard to execute, but does require a little commitment.  The end result is more than worth it!
1 lb. oven roasted chicken breast, lunch slice variety
1 pkg. real mozzarella and provolone cheese sticks (12 in the package found in cheese section)
1 9 oz. pkg. Canadian bacon slices
1/2 c. seasoned flour
1 1/2 c. seasoned Italian bread crumbs
egg wash
Wooden Skewers for securing and easy handling
oil for frying
Assembly:  Place a slice of chicken breast on work surface and center a piece of Canadian bacon atop.
Place the cheese stick at one side and roll everything together, securing each with a skewer.  Secure just past the point, do not thread all the way up, it will inhibit frying later.
Once all roulades have been assembled, place in freezer for 1 to 2 hours.  This will help roulades keep their shape during deep frying process.
When ready, heat about 3 inches of oil to 375*F.
Using a sifter, shake seasoned flour over all sides of roulades.
Dip in egg wash.
Using a large resealable bag, pour in seasoned bread crumbs and shake to coat, tapping off excess.
Once all have been coated, deep fry in batches until golden and cheese just begins to show signs of exiting ends, about 30 seconds to 1 minute per batch of 3-4.
Drain on paper towels.
Let cool slightly before removing the skewer and cutting in half on diagonal for serving. 
Arrange on leafy greens for a dynamic presentation if desired. 
Serve with desired sauce or as is.  Makes 24.