Hungarian Beef and Pepper Stew
2lbs Beef Stew Meat
1/2 onion cut into chunks
1 T olive oil
1 t salt
1/2 t black pepper
2 T Sweet Hungarian Paprika
2 T flour
2 garlic cloves chopped
2 T tomato paste
10-12 oz beef broth
3 bell peppers sliced
1/2 t caraway seeds
2 T balsamic vinegar
Add 1 T paprika, flour, salt and pepper to a large bowl or plastic bag. add meat and toss or shake to coat. Heat olive oil in a large pan add beef and onion and cook until browned. add garlic and caraway seeds and cook 1 minute more. add beef broth (enough to cover meat), remaining paprika, tomato paste and vinegar, bring to a boil and then reduce heat to simmer. Cook over low heat for 45 minutes-1 hr, sauce with thicken and meat will become tender. Add peppers and cook 20 minutes more over low heat or until peppers are soft. Serve over buttered noodles or mashed potatoes.
If you follow my posts you will know that I love craft beer, and the hoppier the better. But come close, I have a small confession and I don’t really want it to get out. I like Corona, there I said it. When the hops are too heavy and its 90 degrees outside, I love an ice cold refreshing watered down lager with a lime. So as it happens I may have some left over in my refrigerator and let me tell you it is pretty tasty in this light Caribbean slow cooked chicken stew, and if no one is looking I may drink one with dinner.
Corona Chicken Stew
3 medium sized sweet potatoes, peeled and cut into 1/4s
1 yellow onion sliced
6 boneless skinless chicken thighs
1 bottle of Corona or Corona Light Beer
2 T brown sugar
2 T ponzu or soy sauce
1 T garlic, minced
1 T ginger, minced
2 T jerk seasoning ( I used McCormick’s)
1 large orange, juice and zest
2 limes, juice and zest
1c frozen corn
In a crock pot or slow cooker add potatoes and onion, then position chicken on top. pour in beer. Sprinkle with brown sugar, soy sauce, jerk seasoning , garlic and ginger. Add zest from limes and orange and their juices.
Add corn and cover, Cook on high for 5 hours or low for 8. Serve over rice.
It’s that time of year here in Florida, hurricane season. Tropical Storm Isaac is making his way into the Gulf of Mexico and even though we are not in the direct path (yet) we will still have some wind and rain. They even canceled school tomorrow, my kids are really disappointed (yeah right ). So I am posting a favorite cake recipe, I find I like to bake on rainy days. This one is dark and decadent, a favorite from my Southern Living Cookbook.
Dark Chocolate Bundt Cake with White Icing and Strawberries
8 oz of semi sweet chocolate chips or chocolate chopped
1 16 oz can of chocolate syrup
1 c butter softened
2 c sugar
4 eggs, large
2 1/2 c flour
1/2 t baking soda
1/4 t salt
1 c butter milk
1 t vanilla extract
2 c powdered sugar
3-4 T milk
1 t vanilla extract
1 c halved strawberries
Pre heat oven to 325. Melt chocolate chips in microwave or double boiler. stir in chocolate syrup and stir until smooth.
In a large bowl or stad up mixer, beat butter on med speed until creamy and add sugar, then eggs 1 at a time. In a med bowl mix together flour baking soda and salt. add 1/2 to butter mixture mixing on low speed. Then the buttermilk then the rest of the flour, mixing the whole time. stir in vanilla and chocolate mixture and pour into a greased and floured bundt pan. Bake for 1hr and 20 minutes or until a toothpick inserted into the middle comes out clean. Cool cake in pan on a wire rack for 15 min then turn pan and invert cake on to the wire rack, cool for another 30 minutes.
For frosting, stir together powdered sugar, milk and vanilla in a small bowl. Pour over cooled cake and top with strawberries.
My kids love goopy, buttery, Alfredo sauces. They are fine every once in a while, but pretty fattening and lack any sort of vegetable or seasonal ingredient. I put this dish together using fresh summer corn and basil from the garden. It is a lighter summer version of a white sauce with a hint of sweetness and no butter or cream.
2 ears of corn, kernels removed with a knife (or about 3 cups corn frozen of canned)
1/2 one lemon juiced
1/2 c milk
1 t salt
1/4 t pepper
2 oz cream cheese
1/4 c shredded parmesan cheese
1 t minced garlic
1.5 lbs chicken breast ( I cut mine in to bite sized pieces but you could use whole breasts)
4 T chopped basil
Remove kernels from cob if using fresh corn.
add kernels, lemon juice, and milk to a food processor, pulse until finely chopped. Add milk salt pepper and cheeses, pulse until mixture is well combined.
Set aside and heat a large skillet over med high heat. Add oil. Sprinkle chicken with salt and pepper. add to pan. Sauté for about 5 minutes or until chicken is cooked through.
Add corn and cheese mixture to pan, simmer for about 5 min over low
Stir in fresh basil and serve.
Serve over, Rice, Noodles or Pasta. Sprinkle with grated parmesan if desired.
Sweet, smokey and a little spicy, try this with chicken too. Simple enough for a weeknight dinner, elegant enough for company, and romantic enough for date night.
Raspberry Chipotle Pork Chops
2 pounds boneless pork loin chops ( although this would work on any pork or chicken cut)
2 T veg oil
For the rub
1 t salt
1 t lemon pepper
1 t garlic powder
1/2 t cumin
1/2 t chipotle chili powder ( I used Mc Cormick’s)
For the sauce
6 0z fresh raspberries
2 T red wine vinegar
1 t chipotle chili powder
2 t sugar
Mix together the ingredients for the rub in a small bowl (Salt, lemon pepper, garlic powder, cumin, and 1/2 t of chipotle chili powder) Sprinkle on both sides of the chops.
Heat oil in a large pan, add chops and cook for approximately 5 min per side on med heat, depending on thickness.(use a meat thermometer to check doneness)
Remove chops to a plate. There will be juice left in your pan.
Add red wine vinegar, sugar and raspberries to pan, cook over low heat about 3 minutes of until raspberries fall apart and sauce thickens slightly. Break up raspberries with the back of a spoon until smooth. (You may add water if you did not have enough pan juices)
Spoon sauce over chops and serve.
I like Salmon with Mango Salsa, I like Salmon with Coconut Curry. I decided to marry the two and it was a success, a perfect Summer meal.
Salmon and Shrimp with Mango Curry
12 oz salmon ( I prefer the wild, this time I used Frozen Coho Wild Alaskan Salmon)
1/2 lb shrimp, deveined and peeled
2 ripe mangos diced
1 t minced ginger
1 T minced garlic
1 t minced jalapeno
1 T Curry Powder
1 c coconut milk
Salt and pepper
Melt butter in a large pan over med high heat. Sprinkle salmon with salt pepper and 1/4 t of the curry powder. Add to melted butter and cook for 1 min on each side.
Add shrimp, mango, garlic, jalapeno, and ginger. Cook for 2 minutes. Add coconut milk and curry powder, simmer for 4-6 minutes or until salmon is cooked through and shrimp are opaque.
Serve over rice or pasta and top with chopped cilantro.
If I understand this right, Bahn Mi, means bread in Vietnamese, but it is now widely known as a pork sandwich with pickled vegetables and fresh herbs. There are many variations and can be found in big cities and Vietnamese restaurants, none of which are close to my house. So I needed to give it a try on my own and here is what I came up with. I of course did not have the wonderful crispy baguettes from a Vietnamese bakery so I had to do with what Publix was selling. Still they came out delicious and my family loved them, the combination of spicy, sweet, and savory is all here on one easy sandwich. Wake up your taste buds and give this a try, I will warn you though they can be addictive.
1.5 lbs ground pork or pork and beef mix
2 T soy sauce
1 t sriracha sauce ( use hot sauce if this is unavailable)
1 t dried cilantro (or 2T fresh chopped)
1T fresh lime juice
3/4 c Panko Bread Crumbs
Preheat oven to 375. Mix all ingredients together in a large bowl, wet hands and roll into balls, I used about 2-3 tablespoons of meat mixture per meatball so that it would fit onto my buns.
Cook for 20 minutes or until no longer pink in the middle.
Pickled Vegetable Topping
1 c shredded carrot (or matchstick carrots)
1 cucumber sliced lengthwise with a vegetable peeler (or shredded)
1/2 red onion thinly sliced
2 jalapenos sliced thinly
1/4 t salt
3 T vinegar
Mix all ingredients together in a med sized bowl
Place Meatballs on roll or baguette, top with pickled vegetable mixture and top with fresh chopped cilantro and basil. If you want more heat mix 2 T mayo with 1 t sriracha sauce and spread on roll before serving.
2lbs Boneless Skinless Chicken Breast
3T Hungarian Sweet Paprika
2 T Olive Oil
1 Yellow Onion Chopped
2 T Sherry
1 28oz can of Whole Peeled Tomatoes
1T Tomato Paste
1/2 c Sour Cream
1T chopped Flat Leaf Parsley
I like to do my prep work before I start cooking, and I try to chop and cut all my vegetables and herbs before my meats to avoid cross contamination. In this case chop your onion and parsley then your chicken last. into about 1″ cubes.
Next combine the chicken with 2T of the Paprika, this is one of those instances when you should not use the spices from the dollar store. Paprika is the main flavor in this dish so a good quality Hungarian paprika should be used, it has better color and flavor than the cheap brands. Also add 1 T coarse salt and several grinds of black pepper.
Heat 2T of olive oil in a large skillet on med high, cook chicken until browned on all sides
Remove chicken and set aside, reduce heat to medium. Add 1 T oil to pan and saute chopped onion until soft. Add Chicken back into pan and deglaze with 2T sherry, scraping the botom of the pan with your spoon to get up all the bits. Add 1T Paprika and can of tomatoes and their juices and 1T tomato paste bring up to a boil and than reduce heat to simmer.
Use your spoon to break up tomatoes as it cooks. Simmer for about 10-15 minutes until sauce is slightly thickened. Remove from heat and add 1/2 cup sour cream.
Serve over cooked wide egg noodles and sprinkle with fresh chopped parsley.