Even if You Don't Like Tomatoes!

So if you read my other blog you know that I have been out of town for the weekend so I wasn't really cooking much to add recipes but since we have just gotten back in Madrid I wanted to make something that didn't take too long and wasn't too hard.  Well I wasn't really sure if this was the right recipe but it was a new one and I really wanted to try it.  So tonight we had a Tomato Basil Parmesan soup.  So I don't really like tomatoes and neither does my roommate (aka we can't just eat a plain tomato or a mater sandwich like my entire family from the south but we can each small diced tomatoes in sauce or salsa or ketchup) so I was kinda scared of this recipe.  It turned out amazing and was delicious.  You can make it in the crockpot which would make it even easier because you could just leave it but since we don't have one I just made it in a pot on the stove. 


Ingredients

1 cans diced tomatoes, with juice
1/2 cup finely diced celery
1/2 cup finely diced carrots
1/2 cup finely diced onions
1/2 tsp dried oregano
1/2 T dried basil
2 cups chicken broth
1/4 bay leaf
1/4 cup flour
1/2 cup Parmesan cheese
1/4 cup butter
1 cups half and half, warmed
1/2 tsp salt
1/8 tsp black pepper

Directions

Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large pot.  They don't have the best diced tomatoes here in a can so I just diced 1 cup of fresh tomatoes and added a little salt since canned tomatoes have this.  I didn't add celery or carrots because I didn't have them and it was still delicious. 
Cover and cook over Low/Medium heat for 1 hour, until flavors are blended and vegetables are soft.
About 30 minutes after the soup has been cooking melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1/2 cup hot soup from the pot. Add another 1 1/2 cups and stir until smooth. Add all back into the pot.  Stir and add the Parmesan cheese, warmed half and half, salt and pepper.  (Again we don't have half and half so it was 1 cup of milk mixed with 1 tbsp of melted butter)
Cover and cook over Medium heat for another 30 minutes or so until ready to serve.

This is the perfect amount for 2 people so double if needed.  Serve with a fresh baguette and enjoy!

Would You Like Beer with That?

Tonight it was back to the same ole with just Melissa and I eating but that didn't change anything.  I went a little outside the box and tried something new.  It was Honey Pork Chops and Rosemary and Garlic Roasted Potatoes.  Melissa said she enjoyed it and it was definitely a new and interesting taste for me considering it included beer.

Ingredients

2 lb Pork Chops or Pork Loin

3/4 cup Beer

1/3 cup Honey

1/4 cup Olive Oil

3 tbsp Brown Sugar

1 tbsp Rosemary

3 cloves Garlic (chopped)

Sauce 

Either 1/2 cup Cream, Flour, or Cornstarch to thicken sauce.

Directions

Whisk olive oil, beer, honey, rosemary, brown sugar, and garlic until combined.  Pour into a seal able bag or baking dish.  Add pork and marinate for 1 hour at room temperature.
Preheat oven to 375
Place pork in a roasting pan. Roast about 1 hour. Reserve marinade for sauce.
Take out pork, cover with foil, let stand for 15 minutes.
Strain marinade into sauce pan, boil down for 15 minutes over medium-high heat.
Note: Use 1/2 cup whipping cream or alternative thickening method for sauce.

 Rosemary and Garlic Roasted Potatoes

Ingredients 

 

3 medium size potatoes 

2 tablespoons olive oil 

1/2 tbsp rosemary

3 medium garlic cloves,chopped

Instructions 

 

Heat the oven to 500°F. Clean the potatoes, dry them well, and quarter them. (I cut mine a little smaller because they cook better)

When the oven is heated, add the oil to a baking dish and place it on the bottom rack of the oven to heat. Once the oil is hot (about 3 minutes), carefully remove the dish from the oven and add the dry potatoes, rosemary, and garlic. Carefully stir to coat in oil, and season generously with salt and black pepper.

Return the dish to the oven, placing it on the bottom rack, and roast the potatoes, checking occasionally so that they don’t burn, until a nice crust has developed and they are dark golden brown, about 35 minutes. Stir to coat the potatoes with oil.

 

 

How Does Momma Make It?

Melissa and her co-worker were here for dinner last night (she had some unforeseen circumstances with her apartment) so they got to eat some more of my cooking.  Last night's menu was Hamburger Steak and Mashed Potatoes.  So I grew up with my mom making this typical southern meal so it was nice to have it while I was here because it felt like a little piece of home.  I did make a few revisions and added some extras. 

Ingredients 

1-1/2 pounds of ground chuck 
1/3 cup of all purpose flour, for dipping the patties in (seasoned with salt and pepper)
3 tablespoons of canola oil 
1/2 large onion, sliced 
1 cup of beef broth 
1 cup of water 
1/4 teaspoon of seasoned salt 
black pepper, to taste 
1/4 cup of all purpose flour, for the gravy

Directions
 
Heat the oil over medium/ high in a large skillet. Meanwhile, make the ground chuck into patties.  Dip each patty into the flour and then place them into the hot oil, cooking until well browned on both sides. (I used a mixture of flour and bisquick) Remove and set those aside for now.

Reduce the heat to about medium and add the sliced onions to the skillet. Cook until lightly caramelized. While the onions are cooking, whisk together the beef broth and water with 1/4 cup of flour, 1/2 teaspoon of seasoned salt and pepper to taste; stir until well combined. Pour into the skillet with the onions and stir constantly, until mixture begins to thicken.

Return the hamburger steaks to the skillet, turn to coat, and reduce heat to simmer; cook, covered, for about 20 minutes.

(My mom didn't use onions so I just added those... I think it is great both ways!!  Make sure you use the same pan to make the gravy in and don't clean it in between!)

Mashed Potatoes

Ingredients 

Potatoes, cut into 1-inch chunks, about 4 cups of cut up potatoes
1/8 cup milk (add more if you want it to be creamier)
1/8 cup butter
3/4 teaspoon salt, or to taste
1/4 teaspoon black pepper

Directions
 
Place potatoes in a 4-quart saucepan; bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are tender.Drain potatoes thoroughly. Transfer to a large bowl. Add remaining ingredients to the bowl. With an electric hand-held mixer, beat potato mixture until light and creamy.
(We don't have a mixer so I used a fork to mash my potatoes and they actually turned out pretty good without lumps.  Also I used golden potatoes but I think you can use any type and it won't matter)

Valentine's Day Love

So I must say I had two of the best Valentines ever and they made my day very enjoyable.  So I had the privilege of cooking dinner for them.  We had a 4 Cheese Tortellini with Garlic Bread and Mulled Wine.  The taste testers seemed to enjoy so here is the recipe.

  Ingredients 

1 (16 oz.) pkg. frozen tortellini pasta
2 tbsp. butter
3/4 c. heavy cream
1 1/2 c. of 4 cheese blend
2 tbsp. freshly grated Parmesan cheese
1/4 tsp. black pepper
1/4 c. chopped fresh parsley (or 1 tbsp. dried)

 

Directions

 

Boil tortellini 8 to 10 minutes, stirring frequently until tender. (I just used dry pasta because it was cheaper) Meanwhile in a skillet over medium-low heat, melt butter; add cream, 4 cheese blend, Parmesan and pepper. (I didn't have cream so I made my own which was just 3/4 cup of milk and 1/3 cup of butter) Cook 3 to 5 minutes, stirring constantly until cheeses are melted and mixture is blended. Drain tortellini - add to skillet along with parsley. Stir until well mixed. Serve immediately, sprinkle with additional grated Parmesan if desired.

For the garlic bread I just put butter in a saucepan and add garlic powder or minced garlic and then add to bread and put in the oven

Mulled Wine Recipe

Ingredients
 
750ml bottle red wine (the cheaper the better)

2/3 cup of sugar
1 orange (sliced)
2 cardamon pods
4 cloves
2 bay leaves
2 cinnamon sticks

Directions

Put everything in a heavy bottomed pan and stir to melt the sugar.  Leave on low heat for at least 1 hour to let it mull. It should never boil!  It is optional to serve with a shot of brandy or liqueur.  You can also change the sugar to honey or brown sugar if desired.  I couldn't find cardamon pods here so I didn't add them to mine... The cloves are a ground spice so I just throw some in (what I think looks/smells/tastes good)  and I didn't have cinnamon sticks so I just used ground cinnamon (same thing with the cloves I just add what I think looks good)  Enjoy!

Sorry I forgot to take a picture of the mulled wine!!
 

Going South of the Border!

From my personal opinion I think tonight's dinner was amazing.  Melissa seemed to be pleased by the dinner since she loves spicy food and the meal had a nice kick to it.  We had Baby Chimichangas with a Sriracha Lime Sauce... yummm!!

Ingredients:
filling:
2 tablespoons extra virgin olive oil
1 garlic clove, minced
¼ red onion, diced
½ poblano pepper, seeded and diced
1 corn on the cob, kernels removed from cob
2 medium, cooked chicken breasts, shredded
¼ cup prepared salsa (of your choice)
4 ounces sharp cheddar cheese, grated
salt and pepper to taste

16 (5 inch) flour tortillas
2 quarts vegetable oil for frying

sriracha dipping sauce:
½ cup sour cream
2 tablespoons Sriracha
1 lime, zested and juiced
¼ teaspoon salt

Directions: 

-Pour olive oil in a pan over medium-high heat. Sauté garlic, onion and poblano for 4 to 5 minutes. Season with salt and pepper. Add corn kernels and continue to sauté for 3 minutes. (I didn't add corn to the mixture.. I served it as a side dish)

-Pour mixture over chicken and toss together. Add the prepared salsa and cheese and fold together until fully incorporated. Season with salt and pepper.
-Place a small amount of the filling into the center of each tortilla and fold up like a burrito and place onto a baking sheet, seam side down. (I had tortillas but I needed to use some empanada dough that I had so I used that instead)
-Holding the chimichangas together with tongs, carefully place and hold in the oil, for 2 minutes. Gently release the chimichanga from the tongs and continue to fry for 3 to 5 minutes or until golden brown. Drain on paper towels. (I didn't have tongs so I made sure my dough stayed together by using a fork to push the edges together)
-For sauce: Place the ingredients into a small bowl and whisk together until fully incorporated. Serve with hot chimichangas.

 I would love to say I shucked the corn and cut it off the cob like my grandmother and great grandmother but I just used canned sweet corn and added butter... it did the job!!  Enjoy!

The South Has Risen Again!

So last nights meal was a very interesting one for Melissa and I must say she was a trooper!!  Being from the south grits are a huge stable for us.  We eat them for breakfast and dinner.  Since some people who are reading this may not know what grits are they are similar to polenta or cream of wheat... which I know doesn't explain much because all three are different.  It doesn't have a taste but you can add anything to it and it will soak up that flavor.  For breakfast I put sugar (you can put preserves or fresh fruit) in mine while my mom puts butter so it's really what you prefer.  So on top of introducing Melissa to a traditional food of the south I also introduced her to a very popular dish in the south... shrimp & grits! (keep in mind Melissa hates shrimp so hence why she was a trooper, but I offer some alternatives if you really don't like shrimp)

Side note: they don't have grits in Spain.. I brought some instant ones with me!

Ingredients

1 cup stone-ground grits 
Salt and pepper 
1/4 cup butter 
2 cups shredded sharp Cheddar cheese 
1 pound shrimp, peeled and deveined, left whole if small and roughly chopped if medium or large 
6 slices bacon, chopped into tiny pieces 
4 teaspoons fresh lemon juice 
2 tablespoons chopped fresh parsley 
1 cup thinly sliced green onions, white and green parts 
1 large garlic clove, minced

Directions

Bring 4 cups water to a boil in a medium saucepan. Add the grits and salt and pepper to taste. Stir well with a whisk. Reduce the heat to the lowest possible setting and cook the grits until all the water is absorbed, about 10 to 15 minutes. (Only do this if you don't use instant grits.  If you use instant grits cook according to instructions)  Remove from the heat and stir in the butter and cheese. Keep covered until ready to serve.
Rinse the shrimp and pat dry. Fry the bacon in a large skillet until browned and crisp, then drain on a paper towel. Add the shrimp to the bacon grease in the skillet and saute over medium heat just until they turn pink, about 3 minutes. Do not overcook! Immediately add the lemon juice, parsley, green onions, and garlic. Remove the skillet from the heat.
Pour the grits into a serving bowl. Pour the shrimp mixture over the grits. Garnish with the bacon bits.

So instead of using the shrimp you could just use bacon.  Also you can add red peppers or green peppers. 

Also I didn't use bacon because it's a little pricey here and I didn't have lemon and I didn't use green onion I just used regular onion and it turned out great! Enjoy!

Keeping Warm in a Trans- Siberian Cold Front

So the weather has been very cold as of late since we have had a Trans- Siberian cold front.  For dinner tonight it was appropriate to have soup since it has been so cold.  We had Broccoli Cheddar soup with some ingredients that I had to make from scratch.  Overall it was delicious even though I had to put a little twist on the directions!

Ingredients

1 Tbs. butter, melted
1/2 medium onion, chopped
1/4 C. flour
1/4 C. melted butter
2 C. Half & Half
2 C. chicken stock
1/2 lb. fresh broccoli
1 C. carrots, julienned
1/4 tsp. nutmeg
Salt and pepper, to taste
8 oz. grated sharp cheddar

Directions

Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for about 4 minutes. Be sure to stir frequently. Slowly add the Half & Half, continue stirring.  (I made Half & Half from scratch since they don't have it here which turned out to be 2 cups of milk and 2 Tbs. of melted butter) Add the chicken stock whisking all the time. Simmer for 20 minutes.
Add the broccoli, carrots and onions. (I didn't use carrots because I didn't have any so I think it's just your preference) Cook over low heat until the veggies are tender, about 20 minutes. Add salt and pepper. By now the soup should be thickened. Pour in batches into blender and puree. Return the puree to the pot and place over low heat, add the grated cheese; stir until well blended. Stir in the nutmeg.  We don't have a blender here so I didn't puree mine and it turned out fine.  Honestly I think it would have been a little better with the blender but don't blend it too much because I think you still want some pieces of broccoli there.

I hope you enjoy, quite tasty and would be great in a bread bowl!

Quesadillas... with a Different Twist

So on our dinner menu a few nights ago we had Apple & Brie Quesadillas.  They had a very interesting flavor and were quite delicious.  If you lived in Boone and ever visited ODB (Our Daily Bread) and had their Brie BLT it is similar but instead of a sandwich with a lot of ingredients it's very simple and made on tortillas.  Here is the recipe and a picture.  Melissa's approval and she said she would eat it again!!  I hope you enjoy!

Ingredients

2 medium onions, sliced 
1/4 cup balsamic vinegar 
1/8 teaspoon sugar 
1/8 teaspoon dried thyme 
1/8 teaspoon dried rosemary, crushed 
1 tablespoon canola oil 
4 flour tortillas (10 inches) 
2 medium tart apples, sliced 
1 round (8 ounces) Brie cheese, rind removed and quartered 

Directions

In a small skillet over medium heat, cook the onions, vinegar, sugar, thyme and rosemary in oil for 10 minutes or until onions are golden brown.  

Spoon the mixture over half of each tortilla; top with apples and cheese. Fold over. Cook on a griddle over medium heat for 2-3 minutes on each side or until cheese is melted.

Birthday Love in a Cake!

In honor of this blog being my roommate's idea, I have decided to make the first recipe that I post the one for her birthday cake.  It was an Oreo Ice Cream Cake and was absolutely delicious.  Keep in mind I am living in Spain so sometimes I substitute a lot of things for what I can find here... or I just make it from scratch.  So here's the recipe and a picture of her gifts!

Ingredients

½ gallon of vanilla or chocolate ice cream
One package of Oreos
¼ cup of melted butter
One container of cool whip

Directions

Place the entire package of Oreos in a gallon size plastic bag. Crush Oreos with a rolling pin.
Mix all of the Oreos except 1 cup with the melted butter. Spread across the bottom of a ten inch spring form pan.
Add the ice cream to the pan and spread evenly with a spatula. It is best to soften the ice cream by placing it in the refrigerator for about an hour so it is easier to work with.
Cover the pan with foil and place in the freezer for three to four hours.
Just before serving, remove it from the freezer. Remove the sides of the spring form pan. Cover the top and sides of the cake with the cool whip and the remaining crushed Oreos.
Slice the cake and serve it immediately or put it back in the freezer until ready to serve.

I will start by saying it is very hard to find cool whip here so I just substituted this with whipped cream (like Reddi-Wip) and I also used vanilla ice cream (plain not the french vanilla kind).  Also I have seen it where you melt baking chocolate and drizzle it over the whipped cream and then top with remaining Oreos.  So it's more or less whatever suits your fancy.  Also I don't have a spring form pan here so I just used a class baking dish and only put the cool whip on top.  The roomie approved and loved the cake so it's making it's debut here.  Enjoy!!