Homestyle Fried Onions and Horseradish Dipping Sauce

After eating these amazing fried onions in Charleston, SC, I couldn't stop thinking about them! When we decided to have steaks for Valentine's Day, I thought..."well this could be DELICIOUS!" So, I looked up a few recipes and modified this one by the Pioneer Woman, to make it work!

1 C. Milk
1 Tbsp. White Vinegar
1 Egg
1 C. Flour
1/2 Tsp. Cayenne
1 Tsp. Salt
1/2 Tsp. Pepper
1 Onion, Sliced Thinly
Vegetable Oil

First, make buttermilk. Add the milk to the vinegar and set aside for 5 minutes. Whisk in an egg. Add the onion slices and massage in milk/egg mixture. Let the onions soak for about 30 minutes, turning them to make sure they are covered.

In a separate bowl, mix flour, cayenne, salt, and pepper. Add onions to the mixture and shake off the excess.

In a deep pot or skillet, heat oil to 360. Drop in onions and fry for about 2 minutes. Remove and place on paper towels. The first few batches will be light in color, but once the oil gets "dirty," the onions will get darker.


My handsome assistant

These were SO delicious! We piled them on our steaks and served with this horseradish sauce.

Horseradish Sauce

1/4 C. Sour Cream
1 Tbsp. Mayonnaise
1 Tsp. Dijon Mustard
3 Tbsp. Horseradish
A Couple Grinds of Pepper

Mix it all together and enjoy!!

Chocolate Chip Oreo Cookies

When I worked at design firm, one of the catering companies always brought crushed oreo chip cookies... I decided to find a recipe and try it out! Well these were BETTER!

1 Stick Softened Butter
6 Tbsp. Sugar
6 Tbsp. Brown Sugar
1 Egg
1/2 Tsp. Vanilla
1-1/4 C. Flour
1/2 Tsp. Baking Soda
1/2 Tsp. Sea Salt
8 Oreo Cookies broken into pieces
1 C. Chocolate Chips

Preheat oven to 350 degrees. Cream butter and sugars in stand mixer until well combined. Beat in egg and vanilla.

Combine flour, baking soda and salt into a large bowl and stir. Slowly add to mixer. Stir in oreos and chocolate chips until just combined.

 

Spoon dough onto a baking sheet. Bake for 10 minutes or until cooked, but still soft. Let cool on baking sheet for 3 minutes before transferring to cooling rack.

 

Such a delicious cookie- crispy edges with a gooey soft center!

 

Original source: http://picky-palate.com/2008/07/01/meet-chocolate-chip-oreo-cookie/

 

 

Leftover Pulled Pork- Part I Red Pork Curry

My husband loves smoking meat--- he will put an 8 lb. pork butt on the smoker and expect us to eat it for 2 weeks! Man, the same meat gets old! You can only eat pulled pork with bbq sauce for so many days (unless you are my husband and he could eat it every day...forever). So, I get creative. I know not everyone has an excess of smoked meats lying around-- but the idea is innovating with what you have!!!

By no means authentic Thai- but a yummy weeknight meal!

Olive Oil
1 Onion, chopped
1 Can Coconut Milk
3 Tbsp. Red Curry Paste (I used Thai Kitchen)
1 Tbsp. Brown Sugar
1 C. Assorted Veggies (I used frozen peas)
2 Tbsp. Fish Sauce
1/4 C. Chopped Cilantro
Sriracha

In a large pan, heat olive oil and sauté the onions for a few minutes. Add coconut milk and bring to a simmer over medium heat. Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low; simmer 5 minutes. Stir in pork. Cook 3 to 5 minutes until the meat is heated and add fish sauce. Stir in cilantro and season with salt and pepper. I served over egg noodles, but would be great over rice. I of course added a couple dashes sriracha, cause who doesn't like a little spice?

Simple, tasty- and quick! You can make this recipe with chicken breasts--- just sauté with the onion first!

Enjoy,
e

Mexican Style Shredded Beef

This is an awesome way to make shredded beef. Once you have it-- the possibilities are endless: tacos, burritos, enchiladas, tamales, chili, and more. It's a little time consuming- but if you make enough, it's worth your while.

Just a big pot of shredded beef...

Olive Oil
1 Onion, Chopped
1.2 Lb. Beef Roast
1 Can Diced Tomatoes
1 Red Pepper, Chopped
1 Jalapeno, Chopped
2 Tbsp. Cumin
1 Tbsp. Garlic Powder
1 Tbsp. Cayenne Powder
Ground Pepper
Sea Salt

Preheat oven to 350. In a dutch oven, heat olive oil and add onions. Sauté for a few minutes. Take the roast and pat dry. Trim the fat and sprinkle all over with salt. Place in the dutch oven and sear on all sides about 30 seconds or until a light brown. Add the red pepper, jalapeno and tomatoes. Cover and place in oven for 1 hour. Remove from oven and turn the meat over. Return to oven for another hour.
Take out off oven and place on stove top. With a fork and knife, start to shred the beef. You should be able to do about half. At least get the meat broken apart and immersed in the tomato mixture. Add the spices and stir. Cover and continue to cook for another 30 minutes. Check back and continue to shred. Season with salt and pepper and use however you want!

I made burritos with guacamole, salsa and beans--It was tender and very flavorful! We have a lot leftover so I will probably make more enchiladas... they really are my favorite (and to be fair, we gave away the last batch!).

Enjoy,
e

Spicy Veggie Enchiladas

I love enchiladas...one of my favorite in the Mexican cuisine family. This recipe was for a veg-friend, so instead of chicken or beef--- I filled it with beans, corn and peppers. Spicy, filling and still satisfying!

I didn't skimp on the cheese...at all.

Olive Oil
1/2 Onion, chopped
1/2 Red Pepper, chopped
1 Jalapeno, chopped
1 Can Black Beans
1 Can Corn
1 Can Kidney Beans
1 Tsp. Garlic Powder
1 Tbsp. Chili Powder
1 Tbsp. Cumin
1 Tsp. Cayenne Powder
1/2 C. Hot Salsa
Salt
Pepper
6 Flour Tortillas
1 10oz. Can Enchilada Sauce
2 Cups Mexican Blend Cheese

Preheat oven to 350. In a large pan, heat olive oil and sauté onions, red pepper and jalapeno. Cook for about 3 minutes, until soft. Add the corn, beans, salsa and spices. Stir and season with salt and pepper.

Just add tomatoes and it could be veggie chili!

In a 13x9 pan, pour 1/3 of the enchilada sauce on the bottom. Fill each tortilla with about 1/2 cup filling. Fold the burrito and place seam down. Repeat with the rest of the tortillas. Cover with the remaining sauce. Cover and bake for 30 minutes. Remove from oven and sprinkle with cheese. Bake for another 5 minutes and cheese is melted and bubbly.

A yummy meat-free dish that hits the comfort food spot! Serve with sour cream and some freshly chopped cilantro and scallions!

Enjoy,
e

Soft and Chewy Chocolate Chip Cookies

I am not a baker. It does not come naturally to me....that whole measuring and precision thing. BUT, I really wanted some cookies... so I looked online for the "best chocolate chip cookies" and this was the recipe I found.

It's cookie time.

1 C. Butter, softened
1 C. White Sugar
1 C. Brown Sugar
2 Eggs
2 Tsp. Vanilla Extract
1 Tsp. Baking Soda
2 Tsp. Hot Water
1/2 Tsp. Salt
3 C. All Purpose Flour
2 C. Semi-Sweet Chocolate Chips
1 C. Walnuts, Chopped

Preheat oven to 350. In a stand mixer, blend butter and sugars. Add one egg at a time while mixing and then vanilla. In a small cup, dissolve the baking soda in the water; then add to batter along with salt. Mix in one cup of flour at a time. Add chocolate chips and walnuts.

On an ungreased cookie sheet, drop small spoonful's of the cookie batter-- it will be stiff and sticky.  The original recipe suggests a 10 minute cook time... My sheets averages 15 minutes each. Use your judgment, be careful not to overcook!

This was definitely a delicious cookie! Soft and chewy, but a little sweeter* than I typically prefer so I suggest cutting both sugars to 3/4 C.  Oh and because I am an awesome wife.. I added 1/2 C. Peanut Butter Chips to Scooters half :)

*Follow up-- the next AM, they were perfect....I think they just tasted extra sweet out of the oven. Perhaps leave the sugar...you choose!

Enjoy,
e

Roasted Pork Center Loin with Apples and Onions

What a wonderful holiday evening: putting up the Christmas tree, watching Love Actually and enjoying a delicious roast pork! The apples and onions add a sweet flavor to the pork while the acidity of the dijon keeps it balanced.

A delicious crusted pork loin, perfectly pinked in the middle.

2 lb. Pork Loin (I had a center loin cut)
Olive Oil
Sea Salt
2 Apples (I used honeycrisp), peeled and sliced
1 Onion, sliced
2 Tbsp. Dijon Mustard
Ground Pepper
A Couple Sprigs Fresh Thyme (leaves pulled off stems)
1 Tsp. Dried Thyme
1/4 C. White Wine
1 Tbsp. Butter
1 C. Chicken Broth

Preheat oven to 425. Dry off the pork loin, rub with olive oil and season with salt. In a cast iron skillet, over medium heat- sear the pork on all sides, about 1-2 minutes total. Set aside on a plate. In the same skillet, add about another tablespoon of oil and sauté the onions and apples until softened and browned, about 6 minutes. Add the wine, fresh thyme and stir.
Rub the pork with mustard, season with pepper and dried thyme. Place on top of the apple/onion mixture and put in oven.
Bake for about 40 minutes (until internal temp is 170).
When done, take the pork out and set aside to rest for 10 minutes. In the skillet, add the butter and chicken broth to the onions and apples. Bring to a boil and stir. Serve over the pork.

 

I served this with pan roasted brussel sprouts (sautéed with a couple figs and pecans). A delicious Christmas time dinner!

Enjoy,
e