Monday, March 18, 2013

Guinness Braised Onion Quiche

Plan ahead... needs to chill...
Pie crust

Pie Crust:
1 1/4 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. sugar
1 stick unsalted butter, cold, cut into 1/2 inch cubes
4-5 Tbsp. cold water

Quiche:
5-6 slices bacon, diced
1 lb. onions, sliced
Onions just starting to cook
black pepper
1/2 -1 c. Guinness
2 tsp. mustard
2 tsp. Worcestershire sauce
1 c.milk
1 tsp. cornstarch
4 eggs, lightly beaten
1 c. cheddar, shredded
1/2 tsp. salt
1/8 tsp. cayenne powder (or more if you prefer)

To make the crust: Pulse the flour, salt and sugar in a food processor to mix. Then add the butter; pulse until the mixture resembles a coarse meal, about 6-8 times. Add a tablespoon of water at a time pulsing in between until it starts to clump together.
Onions caramelizing

Place the dough on a clean surface and shape it into a disc. Wrap the dough in plastic and refrigerate for at least an hour.

Roll the dough into a 12 inch circle about 1/8 of an inch thick on a lightly floured surface. Place the dough into the pie plate and form it.

To make the quiche: Preheat oven to 375 F.

Quiche before baking
Cook the bacon in a large skillet or pot over medium high heat until crispy. Remove to a paper towel lined plate. Keep the bacon grease.

Add the onions to the bacon grease. Saute about 5-7 minutes, or until tender. Then add in 1/4 - 1/2 c. Guinness. Simmer over medium low heat until the liquid has evaporated. Takes about 10 minutes. Make sure to stir occasionally. Repeat this process - add the rest of the Guinness, saute again until the liquid has almost evaporated.

Remove from heat. Add in the mustard and Worcestershire sauce. Mix together.

In a separate bowl, mix together the milk and the cornstarch. Pour into the onion mixture.
After baking

Add the eggs, only 1/2 of the cheese, salt, cayenne, and more pepper if you'd like. Mix it all up. Pour into the prepared pie dish. Top with the remaining cheese.

Bake for 25-30 minutes, or until the center is set and the top is turning golden. Enjoy!

Here's a link to the original recipe I adapted: http://www.closetcooking.com/2012/03/guinness-braised-onion-and-aged-white.html.  This guy has some good recipes on his blog; you should check him out.

Saturday, March 16, 2013

Egg Roll Stir Fry

1 lb. ground beef
1/2 an onion, chopped
Dinner cooking
lots of black pepper
1/2 tsp. garlic powder
4 garlic cloves, minced
1 small head of cabbage
3-4 medium carrots
2 tsp. fresh ginger, minced
2 tsp. cilantro, chopped
2 Tbsp. sesame oil
4-5 Tbsp. soy sauce
2 Tbsp. rice vinegar
sesame seeds
hot cooked rice

Brown the beef in a large skillet with the onion Season with the pepper and garlic powder. When it is almost cooked through, add in the minced garlic. Cook for 1-2 more minutes. Drain any fat.

Using a serrated knife, chop the cabbage. Make sure you use a serrated knife as this will shred the cabbage better while you chop it.

Using a vegetable peeler, shred the carrots.

Ready to eat!
Add all of the ingredients except the sesame seeds and rice to the large skillet with the meat. Toss to coat. Cover and cook over medium heat until the cabbage is wilted, tossing occasionally. Uncover and turn up the heat a bit to burn off some excess liquid. Cook about 3 minutes. Sprinkle with sesame seeds. Serve with hot cooked rice.

Here's a link to the recipe I adapted: http://onceamomalwaysacook.blogspot.com/2012/02/egg-roll-stir-fry.html

Thursday, March 14, 2013

Tamale Pie

1 lb. ground beef
Beef mix
1 onion, chopped
1 tsp. taco seasoning
2-3 garlic cloves, minced
15 oz. can black beans, drained
15 oz. can corn kernels, drained
14 oz. can diced tomatoes
3/4 c. cheddar cheese, grated
1 Tbsp. chili powder
salt and pepper, to taste
1/3 tsp. garlic powder
1 tsp. cumin
1/3 tsp. coriander
1/2 tsp. basil
1 lb. bag Marie Callender's Low-Fat Corn Bread mix
1 1/2 c. water
Cooking spray

Preheat oven to 375 F.

Cook the beef and onion together in a deep skillet until the beef is browned. While it's cooking, add in the taco seasoning. Add the garlic, and cook 1 more minute. Drain the fat.
Before baking

Add the beans, corn, tomatoes, cheese, and seasonings to the meat and onions. Cook about 5 minutes, adjusting the seasonings as needed.

In a separate bowl, mix together the corn bread mix and water. Make sure all the lumps are gone.

Grease a casserole dish with cooking spray. Pour in the beef mixture. Spread out evenly. Pour the corn bread mix onto the top of the beef mixture evenly. 

Dinner is ready!
Bake for 30-35 minutes. The corn bread needs to be cooked all the way through. Enjoy!

Here is a link to the recipe I adapted: http://www.skinnykitchen.com/recipes/fabulous-skinny-tamale-pie/


Saturday, March 9, 2013

Honey Sesame Chicken

Sauce:
2/3 c. chicken broth
Sauce before cooking
1/2 c. honey
2 tsp. sesame oil
3 Tbsp. soy sauce
1 tsp. white vinegar
4 Tbsp. onion, chopped
3 cloves garlic, minced
1 1/2 tsp. ginger, minced
lots of black pepper
1 1/2 Tbsp. cornstarch
1 1/2 Tbsp. cold water
Sauce after cooking

2 eggs
1 c. cornstarch
1 tsp. baking powder
1 lb. chicken, cut into large cubes
oil, for frying
sesame seeds
hot cooked rice

In a small saucepan, combine all of the sauce ingredients except the cornstarch and water. Bring to a boil. Meanwhile, in a small bowl, mix together the cornstarch and water until blended.

Chicken with sauce

Once the honey mixture has come to a boil, whisk in the cornstarch and water mix. Reduce heat to medium low, cook, stirring constantly for 3 minutes. Sauce will thicken. Remove from heat and cover with a lid to keep warm.

Beat the eggs together in a shallow bowl.


Mix the 1 c. cornstarch and baking powder together in a separate shallow bowl.

Pour the oil into a deep skillet or large saucepan. Bring to about 350 F.

Dinner is ready!
Working in batches, dip the chicken pieces first in the eggs, then the cornstarch mixture. Place into the hot oil, and cook about 5-7 minutes, cooking on all sides. Remove to a paper towel lined plate. Repeat until all the chicken is cooked.

Put all the cooked chicken in a bowl, and pour the honey sauce over. Coat the chicken completely. Sprinkle with sesame seeds.

Serve over hot cooked rice.

Here is a link to the original recipe: http://www.cookingclassy.com/2013/03/honey-sesame-chicken/?fb_source=pubv1


Artichoke Spinach Dip

2 c. frozen chopped spinach, a little thawed
3 c. artichoke hearts, chopped
2 c. water
8 oz. cream cheese
1/2 c. sour cream
1/2 c. mayo
2/3 c. parmesan, grated
1 tsp. red pepper flakes
salt and pepper to taste
1 tsp. garlic powder, or more

Boil the spinach and artichokes together in the water until tender. Drain well.

Heat the cream cheese in the microwave about 30 seconds, or until soft. Stir into the spinach and artichokes.

Add the rest of the ingredients, then stir. Heat over low heat until the dip is hot throughout. Serve hot with crackers, tortilla chips, or bread.

Be careful. This is addicting.

Recipe courtesy of Kimberly Basilin

Broccoli Souffle

1 lb. broccoli, chopped and steamed
2 Tbsp. butter
1/2 an onion, chopped
2 cloves garlic, minced
2 Tbsp. flour
1 1/2 c. milk
1/2 tsp. salt
black pepper to taste
dash or two of coriander
1 1/2 c. cheddar cheese, grated
4 eggs, beaten

Preheat oven to 350 F.

Grease a baking dish. Add the steamed broccoli to the dish. Set aside.

Melt the butter in a large pan over medium heat. Add the onion, and saute about 4 minutes. Add the garlic, and saute 30 seconds longer. Add in the flour, and stir around about 1 minute.

Pour in the milk. Let it simmer on medium heat for a minute or two. Make sure it starts to bubble a little, as this will make it thicken. Just don't let it boil. When it starts to bubble, turn down the heat just a little and let it simmer, stirring occasionally. Add in the salt, pepper, and coriander.

When the sauce has thickened, add in the cheese, and stir until melted.

Add a little of the cheese sauce to the beaten eggs to temper them (like 1/2 a cup), then pour the egg mixture into the cheese sauce.

Pour over the broccoli. Bake for 30-40 minute or until the middle is set.

Serve hot. I added a bit of Sriracha sauce to mine.

Here's a link to the original recipe: Broccoli Souffle.

Sunday, March 3, 2013

St. Patrick's Day Ideas

If you're looking for some recipes to make for St. Patrick's Day, here are some suggestions:

Guinness Beef Stew: http://trinitywolf3.blogspot.com/2011/03/guinness-beef-stew.html

Beef and Caramelized Onion Pie: http://trinitywolf3.blogspot.com/2010/12/beef-and-caramelised-onion-pie.html

This side dish of Colcannon would go nicely with the above mentioned Pie or Stew: http://trinitywolf3.blogspot.com/2011/03/colcannon.html

Of course there's always Irish Soda Bread: http://trinitywolf3.blogspot.com/2011/03/irish-soda-bread.html

Cottage Pie: http://trinitywolf3.blogspot.com/2010/08/shepherds-pie.html

This Guinness Black and White Chocolate Mousse is one of my favorite desserts: http://trinitywolf3.blogspot.com/2010/08/guinness-black-and-white-chocolate.html

Yes, most of these recipes include Guinness because it's the drink of the Irish for sure. =) Éire go Brách!

Saturday, March 2, 2013

Cheesy Cauliflower Bake

olive oil
1 head cauliflower, cut into large florets
1/2 c. mozzarella, shredded
Riced cauliflower
1/2 c. Parmesan, shredded
1 egg, beaten
1/2 tsp. oregano
1/2 tsp. garlic powder (maybe a bit more)

Topping:
2 Tbsp. butter, softened
1 tsp. garlic powder
1/4 c. mozzarella, shredded
1/4 c. Parmesan, shredded

Preheat oven to 450 F.
Before baking

On a baking stone or sheet, spread a small amount of olive oil to coat, then lay parchment paper on top.

Boil the cauliflower for about 15 minutes, or until very tender. Drain. Add the cauliflower to a ricer, and press gently over the sink to get rid of the excess water. Then rice into a large bowl. Continue until you have 1 (or 1 1/2) cup cauliflower.

Add the mozzarella, parmesan, egg, oregano, and garlic powder to the riced cauliflower. Mix it all together. Transfer to the baking stone/sheet, and spread it out using your hands.

Bake for 15 minutes.

To make the topping: In a small bowl, mix together the softened butter and the garlic powder. When the cauliflower is done baking, spread the garlic butter over the top. Add the cheeses. Bake 5-8 minutes, or until the cheese is melted.

Ready to eat!
Give it a minute to cool before cutting and serving.

Pretty simple recipe. Will definitely be making it again!

Here's a link to the original recipe: http://whatsfordinner-momwhatsfordinner.blogspot.com/2012/06/cheesy-garlic-cauliflower-bread-sticks.html

Recipe link courtesy of Angel Lee


Swedish Meatballs

Meatballs:
1/2 c. breadcrumbs
1/2 c. heavy cream
4 Tbsp. onion, minced
4 Tbsp. butter, divided1/2 lb. ground pork
1/2 lb. ground beef
1 egg, beaten
1 tsp. kosher salt
1/2 tsp. white pepper
1/4 tsp. allspice
black pepper

Sauce:
2 Tbsp. butter
2 Tbsp. flour
1 c. beef stock
1/4 c. cream
black pepper
nutmeg
white pepper
dried parsley
1 tsp. soy sauce

To make the meatballs: In a small bowl, combine the breadcrumbs and heavy cream. Stir, then set aside for 5-10 minutes so the cream can be absorbed.

In a large skillet, saute the onion in 2 Tbsp. butter, about 4 minutes.

In a large bowl, break up the pork and beef. Stir in the egg, spices, cooked onions, and the breadcrumb/cream mixture.

Preheat oven to 350 F. Line a baking dish with foil. Set aside

Form the meat into balls. In the large skillet, melt the rest of the butter over medium high heat. Add the meatballs (in batches if you need to), and cook. Rotate until browned on all sides. Transfer to the prepared baking dish.


Bake for 10 minutes. While the meatballs are baking, make the sauce.

To make the sauce: Melt the butter in a small saucepan over medium low heat. Add the flour, and stir about 1 minute. Add the beef stock. Let it start to bubble, then whisk continually until it thickens.

Add in the cream and spices. Heat through. Add in the soy sauce. Stir. Pour over the baked meatballs. Serve hot.

Here's a link to the recipe I adapted: http://barefeetinthekitchen.blogspot.com/2012/04/swedish-meatballs.html