Skillet Nacho Dip

Skillet Nacho Dip

(4-plus cups)

Ingredients:

2 tsp. Olive Oil

1½ cups Red Onion, chopped and divided

1 medium Jalapeno, seeded and minced

3 tbsp. All-Purpose Flour

4 tsp. Ground Cumin

4 tsp. Chili Powder

1¼ cups Beef Broth

1 lb. Ground Chuck, cooked and crumbled

1 can Pinto Beans, drained

4 oz. Mozzarella Cheese, shredded

4 oz. Mexican Blend Cheese, shredded

½ cup Tomato, diced

½ medium Avocado, diced

Tortilla Chips

Directions:

Heat a 10-inch cast iron skillet over medium-high and add oil.  When oil is ready, add 1¼ cups of onion and the jalapeno.  Sauté for 4 minutes or until tender.  Add flour, cumin and chili powder and cook 1 minute.  Now add broth and bring to a boil.  Reduce heat to medium and stir in ground chuck and beans.  Cook 2 minutes before stirring in the mozzarella cheese.  Cook until cheese has melted.  Remove pan from heat.  Sprinkle the Mexican blend cheese over pan.  Place under a pre-heated broiler for 1 minute or until cheese has melted.  Top this with the remaining red onion, tomatoes and avocado.  Serve immediately with chips.

Note:               You can use black beans instead of the pinto beans.  Or change up the cheeses.  You want to make this to your personal tastes.

Ideas for Future Efforts

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Corn and Ale Cheese Dip

Corn and Ale Cheese Dip

(2½ cups)

Ingredients:

1 pkg. (8 oz.) Cream Cheese, room temperature

6 oz. Ale Beer (your choice)

5 cups Sharp Cheddar Cheese, finely shredded

1½ cups Corn Kernels (see note)

1 medium Red Bell Pepper, seeded and diced

2 medium Green Onions, sliced

Tortilla chips, Large Frito Chips and/or Toasted Baguette Slices 

Directions:

In a medium bowl, place cream cheese and beat with a mixer on medium-high speed for 30 seconds.  Add the ale and beat (carefully) until smooth and creamy.  Stir in the cheese, bell pepper, and green onion.  You may want to leave some bell pepper and green onion for garnish.  Transfer mixture to a greased cast iron skillet or rimmed baking dish that will hold 3 cups of product.  Put in a pre-heated 350-degree oven for 30 minutes uncovered.  Remove and serve with tortilla chips, large Frito chips and/or toasted baguette slices.

Note:               You can use fresh, canned or frozen corn kernels here.  For canned, be sure to drain well.  If using frozen, thaw first.

Ideas for Future Efforts

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Skillet Tailgating Dips

Football season is starting up again.  All those tailgaters need to be ready for a fun new adventure this fall.

I’m not going to go back over the many tailgating items I’ve covered over the years in the past August and September months.  You can check them out here by going to those months in the archives.

What I want to cover today is using cast iron skillets for your tailgating adventures.

There are many great advantages to using these skillets.  To start, they have a handle to help make it easier to move them around.  They make for a unique and pleasing presentation of your food.  They are heavy and won’t break.  You can use them straight on the grills or fires.  The last one I’ll mention is they help hold the heat longer too.

For cleaning and handling, again check out an old post where that was covered.

If you don’t have one, you should think about getting one.  They can last multiple lifetimes too.

I have a “Corn and Ale Cheese Dip” for you tomorrow (Wednesday).  Then a “Skillet Nacho Dip” on Thursday.

You really don’t have to have a cast iron skillet to enjoy these recipes, but it makes them a little more fun if you do.

Until next week, “Happy Cooking” and please help spread the link.  Thanks.

Mexican Street Corn Salad

Mexican Street Corn Salad

(4-6 servings)

Ingredients:

1 tbsp. Olive oil

6 ears Fresh Corn, kernels cut off

½ medium Red Onion, small dice

2 cloves Fresh Garlic, minced

1 cup Grape Tomatoes, halved

4-5 medium Fresh Radishes, thinly sliced

to taste, Kosher Salt and Black Pepper

1.2 cup Mayonnaise

¼ cup Sour Cream

1 medium Fresh Lime, zested and juiced

½ tsp. Cayenne Pepper

½ cup Fresh Cilantro, chopped

to taste, Kosher Salt and Black Pepper

½ cup Cotija Cheese, crumbled

Hot Sauce (optional)

Directions:

In a large cast iron skillet over high heat, add olive oil, fresh corn and red onion.  Cook until slightly charred (5-7 minutes).  Stir in garlic and season with salt and pepper.  Remove from heat and let cool.  In a large bowl, add the cooled corn mixture, grape tomatoes and radishes.  In a small bowl, whisk together the mayonnaise, sour cream, lime zest and juice, cayenne pepper and cilantro.  Season with salt and pepper.  Add dressing to the corn mixture in large bowl and fold to combine.  Sprinkle with Cotija cheese on top and serve with hot sauce on the side.

Note:               If you cannot find Cotija cheese, try crumbled Feta.

Ideas for Future Efforts

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Corn Soup with Cilantro-Corn Relish

Corn Soup with Cilantro-Corn Relish

(4-8 servings)

Ingredients:

3 tbsp. Unsalted Butter

8 ears Fresh Corn, kernels cut off

3 cups Chicken Broth

½ tsp. Kosher Salt

½ cup Heavy Cream

1 medium Jalapeno Pepper, seeded and minced

4 bunches Fresh Cilantro, leaves only and chopped

2 tbsp. Olive Oil

1 medium Fresh Lime, juice of half

¼ tsp. Kosher Salt

Directions:

In a 4 qt. pot over medium-high heat, melt butter.  After melting, continue for one minute before adding the ¾ of corn kernels.  Cook these stirring until bright yellow (1-2 minutes).  Pour in chicken broth and bring to a boil continuing for until corn has softened but still has a bite.  Season with salt before transferring to a food processor or blender to puree.  Puree until smooth (about 2 minutes) and then continue another minute until it thickens.  Pass soup through a strainer and discard solids.  Return soup to food processor or blender and with motor running, slowly pour in cold cream.  Adjust seasoning with salt.  For the relish, place remaining corn in a medium bowl.  Toss kernels with the jalapeno, cilantro, olive oil, lime juice and salt.  Serve soup warm or cold and garnish with the cilantro-corn relish.

Note:               Depending on the size of the ears of corn, the amount of soup and relish will vary.  It’s really salt to taste for both items too.

Ideas for Future Efforts

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Fresh Corn Time

It’s fresh corn season in the Midwest, so you need to get your fill, as the season is short.  There is nothing better than fresh corn on the cob, whether you boil it, grill it or even microwave it.

It’s great with even plain but much better regular butter, seasoned butters or more exotic toppings or spreads.  To each their own, so you enjoy it your way.

But there is so much else one can do with fresh corn.  Use it in soups, salads, relishes, dips, salsas or as a unique side dish.

There are quite a few such recipes already on this food blog and in my cookbook.  You might want to check them out.

This week, I have a soup and a salad for you.  The “Corn Soup with Cilantro-Corn Relish” comes on Wednesday.  Then on Thursday, we have a “Mexican Street Corn Salad” you should try.

There will be another recipe next week with corn when I offer up a couple of dips for cast iron skillets.  So be sure to check back.

In the meantime, “Happy Cooking” until next week.

Pad Thai (GF)

Pad Thai (GF)

(4-6 servings)

Ingredients:

½ pkg. (454 g pkg.) Wide Rice Stick Noodles

1/3 cup Chicken Broth

1/3 cup Ketchup

¼ cup Fish Sauce

3 tbsp. Fresh Lime Juice

1 tsp. Asian Chile Sauce (or favorite hot sauce)

2 tsp. Sugar

¼ cup Canola Oil

12 large Raw Shrimp, peeled and deveined

12 oz. Boneless Skinless Chicken Breast, small cubes

1 medium Red Pepper, sliced

1 medium Shallot, thinly sliced

2 cloves Fresh Garlic, minced

2 tsp. Fresh Ginger, minced

2 large Fresh Eggs, lightly beaten

2 cups Bean Sprouts

¼ cup Peanuts, chopped

½ cup Fresh Cilantro, chopped

1 medium Fresh Lime, wedged (6)

Directions:

Soak noodles in hot water for 15 minutes, drain and set aside.  In a small bowl, whisk together chicken broth, ketchup, fish sauce, lime juice, chile sauce and sugar.  Set aside.  In a large wok or skillet, heat 1 tbsp. oil and cook shrimp until done.  Remove to a plate.  Heat another tbsp. of oil and cook chicken until done.  Add to shrimp plate.  Heat another tbsp. of oil and cook red pepper, shallot, garlic and ginger until softened.  Add to shrimp plate.  Add last tbsp. of oil and scramble the eggs.  Now add back all on the shrimp plate.  Stir in sauce mixture and noodles.  Cook about 3 minutes or until it thickens up a little, stirring constantly.  Remove from heat and add spouts, peanuts and cilantro.  Toss for a minute and serve with lime wedges.

Note:               Be sure to double check all ingredients for “Gluten-Free” before serving to someone that can’t have gluten in their diet.

Note:               You can make with either shrimp or chicken instead of both.  Or go without them.

Ideas for Future Efforts

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Thai Rice Noodle Bowl (GF)

Thai Rice Noodle Bowl (GF)

(6 servings)

Ingredients:

1/3 cup Rice Vinegar

3 tbsp. Soy Sauce

3 tbsp. Peanut Butter, creamy style

2 tbsp. Fish Sauce

2 tbsp. Warm Water

4 tsp. Sugar

¼ tsp. Red Pepper Flakes

12 oz. Boneless Skinless Chicken Breast

7 oz. Rice Noodles, thin stir-fry type

¾ tsp. Cornstarch

½ medium Cucumber

1 cup Sweet Red Pepper, sliced

½ cup Carrot, shredded

3 Scallions, sliced

1/3 cup Fresh Cilantro, chopped

½ cup Peanuts, chopped

1 medium Fresh Lime, cut into 6 wedges

Directions:

In a small bowl, whisk the vinegar, soy sauce, peanut butter, fish sauce, warm water, sugar and pepper flakes until smooth.  Place chicken in a resealable bag and add 3 tbsp. of vinegar mixture. Marinate for at least 30 minutes.  Remove chicken and grill until done.  In a 4-quart pot ¾ full with water, bring it to a boil.  Add rice noodles and remove from heat.  Let soak 6-8 minutes.  Meanwhile, Peel and slice in half lengthwise, the cucumber.  Then into half-moon slices.  Take remaining vinegar mixture and put in a saucepan with cornstarch.  Bring to a boil, whisking for 2 minutes and remove from heat.  Drain rice noodles and place in a large mixing bowl.  Now add the cucumber, red pepper, carrot, scallions and cilantro.  Drizzle remaining thickened vinegar mixture over all and toss to coat.  Divide between 6 serving bowls and top equally with sliced chicken and peanuts.  Serve with a lime wedge.      

Note:               Be sure to double check all ingredients for “Gluten-Free” before serving to someone that can’t have gluten in their diet.

Ideas for Future Efforts

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Gluten-Free Asian Dishes (GF)

Asian dishes are quite popular to eat.  But most of us don’t make them at home.  We like to eat them out and we all have our favorite place.

Most of us don’t cook these dishes because they intimidate us in the kitchen.  For many that is probably alright, but maybe not for those who need to be gluten-free.

For them, it’s maybe a little safer to make them at home.

Even then they have to be very careful of their ingredients.  An example is “Soy Sauce” because not all soy sauces are gluten-free.  There are other Asian ingredients that you always want to check before using as well.

Another problem are the noodles.  Most popular Asian dishes call for noodles that contain gluten.  Now this can be an easy fix at home.  Just substitute rice noodles for the gluten ones.

As with any recipe, you just need to use your imagination and change up any ingredient that contains gluten with one that does not.

The gluten-free recipes this week are “Thai Rice Noodle Bowl (GF)” on Wednesday.  Followed by “Pad Thai (GF)” on Thursday.

So give these a try as is or shake them up a bit with your own version.  “Happy Cooking” until next week and remember to share the link.  Thanks.

Rhubarb Chutney

Rhubarb Chutney

(4 cups)

Ingredients:

3 cups Rhubarb, chopped

1 cup Brown Sugar, packed

1 cup White Balsamic Vinegar

1 cup Yellow Onion, finely diced

¾ cup Golden Raisins

1 tbsp. Worcestershire Sauce

2 tsp. Fresh Gingerroot, minced

1 tsp. Salt

¾ tsp. Curry Powder

¼ tsp. Ground Nutmeg

2 medium Pears, peeled and diced

2 tbsp. Fresh Mint, minced

Directions:

In a large saucepan, combine rhubarb, brown sugar, vinegar, onion, raisins, Worcestershire, ginger, salt, curry and nutmeg.  Cook and stir until mixture comes to a boil.  Reduce heat and simmer uncovered for 25-30 minutes or until rhubarb is tender.  Stir occasionally.  Add pears and simmer uncovered for 10-15 minutes longer or until pears are tender.  Cool to room temperature and then stir in the mint.  Transfer to a sealable container and refrigerate at least 6 hours before serving.  Store up to a week in refrigerator.

Note:               It is always best to use fresh but frozen works too.

Note:               If you won’t use this much in a week, make a half recipe.

Ideas for Future Efforts

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Rhubarb Swirl Cheesecake

Rhubarb Swirl Cheesecake

(8-12 servings)

Ingredients:

2½ cups Rhubarb, thinly sliced

5/6 cup Sugar, divided

2 tbsp. Orange Juice

1¼ cups Graham Cracker Crumbs

¼ cup Butter, melted

3 pkg. (8 oz.) Cream Cheese, softened

16 oz. Sour Cream

1 tbsp. Cornstarch

2 tsp. Vanilla Extract

½ tsp. Salt

3 large Fresh Eggs, lightly beaten

8-1 oz. squares White Baking Chocolate, melted

Directions:

In a large sauce pan, bring rhubarb, 1/3 cup sugar and orange juice to a boil.  Reduce heat, cook and stir until thickened and rhubarb is tender.  Set aside.  In a medium bowl, combine cracker crumbs and butter.  Press onto the bottom of a greased 9-inch springform pan.  Place on a baking sheet and put into a preheated 350-degree oven for 7-9 minutes or until lightly browned.  Cool on a wire rack.  In a large mixing bowl, beat cream cheese, sour cream, cornstarch, vanilla, salt and remaining ½ cup of sugar until smooth.  Add eggs and beat just until combined.  Fold in white chocolate.  Pour half of the filling into crust.  Top with half of the rhubarb sauce.  Cut through batter with a knife to gently swirl rhubarb.  Layer with remaining filling and then rhubarb sauce.  Again, cut through layers with a knife to gently swirl rhubarb.  Place pan on a double thickness of heavy-duty foil and securely wrap foil around the pan.  Place the pan in a 2-inch high larger baking pan.  Now carefully add 1-inch of hot water to larger pan.  Place it in a preheated 350-degree oven for 60-70 minutes or until center is almost set.  Cool on a wire rack for 10 minutes.  Carefully run a knife around the edge of pan to loosen.  Then cool for an hour before covering and refrigerating overnight.  Remove sides of pan and cut into desired portions when ready to serve.

Note:               It is always best to use fresh rhubarb but frozen works too.  

Ideas for Future Efforts

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Rhubarb Season is Coming to an End

As we get late in the summer, rhubarb season is coming to an end.  But that doesn’t mean it’s the last of it for you.

Fresh rhubarb is always the best option in recipes.  But if you can’t have fresh, frozen will work just as well.

Whether you have your own rhubarb stand or always get it at the farmer’s market, you might want to stock a little in your freezer before the season comes to a close.

It’s easy to do too.  Just cut off the leaves and root end, wash the stalks and dice.  Measure out the quantity desired and place in freezer zip-lock bags.  I always put 5 cups in quart size bags.  But you can put any amount depending on how you are going to use it.  Recipes usually call for 2½ to 5 cups.  Check the ones you wish to use and measure for them.  Remember to mark your bags with the information of date and quantity and, of course, that it is rhubarb.

When using frozen rhubarb, some recipes will call for it to be thawed and some it doesn’t matter.  If you need to thaw, place the bag in a bowl to catch any leakage.  It is best to thaw overnight in the refrigerator.  So plan ahead.

The recipes this week “Rhubarb Swirl Cheesecake” and a “Rhubarb Chutney” on Wednesday and Thursday.  Enjoy trying them and “Happy Cooking” until next week.  Remember to share this link too.  Thanks.

The "Ham" Burger

The “Ham” Burger

(4 servings)

Ingredients:

6 oz. Ham (cooked and chopped)

1¼ lb. Ground Pork

1 large Egg Yolk, lightly beaten

1 clove Fresh Garlic, minced

2 tsp. Fresh Thyme, chopped

½ tsp. Black Pepper

1 tbsp. Canola Oil

4 slices Gruyere Cheese

Caramelized Onions

4 Brioche Burger Buns, toasted

¼ cup Spicy Brown Mustard

Directions:

Place chopped ham in a food processor and pulse about 12 times to get a very fine chop.  Transfer to a large bowl and add the ground pork, egg yolk, garlic and thyme.  Gently combine and form into 4 equal patties.  Sprinkle each side with pepper and grill until done (about 10-12 minutes).  During last 2 minutes, top with cheese and toast buns.  To assemble, place patty in grilled side of bottom bun, equally divide caramelized onions on top of patties.  Spread mustard on grilled side of top bun and place on top of onions.  Enjoy.

Note:               To caramelize onions, slice a small to medium onion.  Place in a large skillet with 2 tbsp. butter over medium heat.  Cook for about 20-30 minutes or until onion has caramelized.

Note:               You can always use other condiments or even add to these.  Always make a burger your own.

Ideas for Future Efforts

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Gouda-Bacon Burger

Gouda-Bacon Burgers

(4 servings)

Ingredients:

1 small Yellow Onion, sliced

2 tbsp. Unsalted Butter

4 slices Bacon (your choice)

1½ lb. Ground Chuck

1 tsp. Garlic Powder

1 tsp. Onion Powder

1 tsp. Seasoned Salt

½ tsp. Black Pepper

4 slices Gouda Cheese

¼ cup Mayonnaise

¼ cup Orange Marmalade

Directions:

In a large skillet over medium heat, cook onions in the butter until caramelized.  Keep warm.  Cut bacon in half and cook until crisp in oven or on stove.  Remove to a paper towel lined plate and set aside.  Form the ground chuck into 4 equal patties and sprinkle both sides with the next 4 ingredients.  Grill, turning once, for about 4-5 minutes or until they reach your desired doneness.  About 2 minutes before they are done, top with 2 pieces of bacon followed by a slice of the cheese.  Also, grill buns at this time.  To assemble, top grilled side of bottom bun with mayonnaise, the burger and then the onions.  Spread grilled side of top bun with the marmalade and place on top of onions.  Enjoy.

Note:               Bacon is less messy done in the oven or even a toaster oven.  Place parchment paper on a rimmed baking sheet, top with the bacon slices and place in a pre-heated 400-degree oven for about 20 minutes.  Ovens vary so check to get desired doneness.

Ideas for Future Efforts

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More Summer Burgers for Grilling

As we are in the last month of summer, I have a couple of slightly different burgers for you.

It’s still heavy grilling season and by now you might be getting bored with the same old burgers.  This is where imagination comes in if you can’t find other interesting recipes.  At worst case, you can always take your pride and joy burger and just mix it up a little with some unusual ingredients.

The Wednesday recipe, “Gouda-Bacon Burger,” does that by using a not normal cheese for starts.  Then it adds caramelized onions, which you may not have tried.  Finally, it adds orange marmalade to the mix.

Then we have “The “Ham” Burger” on Thursday.  Here you are using actual ham combined with ground pork for the burger.  You don’t have to always use ground beef for burgers.

So get out there and do some spectacular grilling of your own.  One of my favorite sayings is; “You’re only limited by your imagination when it comes to cooking.”

So enjoy and “Happy Cooking” until next week.  Please remember to share the link with everyone.  Thanks.