BACON? BURGERS

As mentioned daughter wanted me to turn beef bottom round roast into burgers.  That cut of meat was LEAN  it needed fat.  A lot of fat.  Burgers, bacon.  Why not use bacon for the fat in the burger?  The results were beyond yummy.

I used the meat grinder on my 6 quart Kitchen Aid mixer.  It was almost too easy.


BACON? BURGERS
2-2 3/4 pounds lean beef bottom round  (very cold to partially frozen)
1 pound cheap pork bacon, frozen

Cut the beef into chunks small enough to fit into the grinder.  grind on coarse.
Cut the FROZEN bacon in half, then cut each half into strips that will fit into the grinder.  Grind on fine.
(optional step: regrind the beef on fine)
Mix the beef and bacon thoroughly.
Let chill out for 8 hours.
Form into patties.
Grill.
EAT!

These had a marvelous bacony flavor and were moist even when very well done.

Beef it's what's for dinner and lunch and breakfast and leftovers.

So, daughter and I went shopping.  That is an event in itself. I rarely leave the house and son-in-law usually does the shopping.

We found a very nice reduced price bottom round roast about 5 pounds of meat that would have to eaten or frozen in two days.  I looked at it and said, "Fajitas!"  She asked "Can we make burgers?"  We did both.

Beef Fajitas:
10 - 12 flour tortillas (8 inch "Homestyle"/soft taco)
meat:
20 ounces beef sliced into thin strips (I sliced 1/2 inch thick slabs off the above mentioned roast and partially froze them before slicing into strips about 1/8 inch wide and 3 - 4 inches long.)
marinade:
juice of 1 lime, 3 tablespoons Worcestershire (or soy) sauce,  2 -6 shakes of hot sauce (we like Tapatio), 1 1/2 teaspoons cumin
mix together and pour over meat in glass container or plastic bag.
vegetables:
4 Bell Peppers , sliced thinly (We used 2 red and 2 green)
1  Onion , slivered
2 Celery ribs, sliced thinly
2-4 garlic cloves, minced
(except for the garlic the vegetables should be about the same length and width as the meat strips)

Over medium high to high heat in large heavy pan heat a bit of oil to just below smoking. (We used a wok but any large heavy pan that can take medium high to high heat will do.)
Add meat with marinade.  Stir fry until meat is browned.  Add vegetables except garlic.  when vegetables start to wilt add garlic. (Adding the garlic earlier may result in burned garlic.)  Turn down the heat and keep stir frying until the vegetables are done enough for you.
Meanwhile warm up the tortillas using the package directions or just heat a dry skillet to medium and lay one tortilla at a time in the hot  pan for a few seconds, flip it over for few more seconds, and repeat until the tortilla is warm and soft.

Serve:  1 warm tortilla with a heap of meat and veg.  It doesn't need cheese, salsa, sour cream, avocado, or anything else.  Sides are built in.

Leftovers are great as omelet filling for breakfast the next day.
Burgers next post.

This is a stand by recipe now.  The chicken can be prepped a day or two before just save the poaching liquid separately.  We like the flavor we get from cheap Mexican beer, but chicken broth works fine for poaching.  Make extra chicken and have tacos or chicken salad with flair.

As always, this recipe works with real cheese.

Green Chile Chicken Daiyalada Pie

Layers of corn tortillas, non-dairy cheese, seasoned shredded chicken, and green chile enchilada sauce

Ingredients

• 1 - 1 1/2 pounds chicken breast boneless skinless
• 1/2 tsp cumin seed
• 1/4 tbsp black pepper
• 1 tbsp oil
• 2 cloves garlic
• 1/2  large onion, sliced
• 6 fl oz mexican beer
• 1 28 ounce can  green chile enchilada sauce (we like Las  Palmas brand available at MexGrocer.com)
• 1 serving cooking spray
• 1 cup chopped onions finely minced
• 2 8 ounce packages Daiya shreds (we like mix of cheddar and mozzarella [Edit: 05/13/2013- Pepperjack is very good in this recipe!])
• 24 corn tortillas

Directions

1. In a large, heavy skillet heat oil over Medium high heat. Add cumin seed, chicken and onion slices. Sprinkle with black pepper. Reduce heat to medium.
2. When chicken is "white" around the edges turn it over and add the whole garlic cloves. Cook another few minutes until that side is no longer pink. Add beer, bring to a boil, cover and reduce heat to a simmer. Cook at least 20 minutes.
3. Remove chicken to a shallow bowl or plate and chill.
4. Bring remaining liquid to a boil and scrape skillet to gather all the flavors. Mash the onion and garlic into the sauce. Reduce the liquid by about half of the original 6 ounces. Add the entire 28 ounce can of enchilada sauce to the skillet and remove from the heat.
5. Spray a 13 X 9 baking dish/pan with cooking spray. Shred the Chicken using two forks or your fingers. Pre-heat oven to 350 F
6. Layers start with about 1/3 cup of sauce in the bottom of the pan. then 6 tortillas, "cheese", onions, chicken, another 1/3 to 1/2 cup of sauce. Finishing with 1 cup or more sauce spooned carefully around all the edges and over the top so that there are no dry spaces and topped with cheese. (all the chicken and onion should be inside) Staggering the gaps by breaking tortillas in half while sill only using 6 per layer is a good idea.
7. Cover with foil.
8. Bake at 350 F for 30 minutes until the center reaches 145 F.

Notes:

• We ran out of Cumin seed so I added 1 teaspoon of ground cumin with the garlic. It was a bit less smoky but still good. 
• I've also added coriander, oregano, and/or dried chili flake (red pepper) with the garlic.  .  Usually just a 1/2 teaspoon to 1 1/2 teaspoons. 
• A blender, stick or jar,  can be useful to combine that poaching liquid with enchilada sauce.

Brown Rice Dressing (No Fat Added)

This is dressing not stuffing.  You don't put it in the bird you make it on the stove top to go along side the bird.  Once you get the veggies chopped you are done.

Brown Rice Dressing (No Fat Added)an easy dressing for pork, chicken, or turkey.

Ingredients

• • 3 cups chicken broth
• 
  
• 1 tbsp leaves dry basil
• 1 1/2 tsps marjoram
• 1/2 tsp black pepper
• 1 1/2 tsps dried rosemary
• 1 tbsp ground sage
• 1 1/2 cups, dry,  brown rice 
• 1 medium bell pepper 
• 2 stalks celery
• 2 cloves garlic
• 1 small onion

Directions

1. Chop vegetables, crush garlic.
2. In large pan with cover bring chicken stock to low boil.  Add rice and spices stir well bring back to a boil.
3. Add vegetables, cover.  Reduce heat to simmer.
4. Cook on low simmer for 40 - 45 minutes until rice is tender.  Fluff with a fork.

Be careful not to overcook the rice.

Almost Instant Noodle Soup

This recipe is one that I've used over the years to make a quick lunch, snack, or dinner.  The trick is to cook the pasta most of the way before adding the rest of ingredients.  Use spirals, penne, fussilli, shells, or elbow macaroni for the pasta.  Don't use long thin noodles they don't microwave well.

Great way to use small amounts of leftovers. Use any flavor bouillon. Meat should be pre-cooked and vegetables room temperature.

Ingredients

• 1 serving instant bouillon (1 teaspoon or 1 cube)
• 2 ounces whole wheat spirals (or any small hearty pasta)
• 2 ounces cooked chicken breasts (or any lean meat)
• 1 clove garlic
• 1/4 tbsp black pepper
• 1/2 cup chopped broccoli (or any seasonal veggies)
• 2 cups water

Directions

1. Weigh pasta and place in 1 quart microwave safe bowl. Cover with water. Add bouillon, crushed garlic, and pepper. Stir.
2. Microwave on high for 6 minutes. While dicing or shredding cooked chicken.
3. Add the remaining ingredients. Microwave an additional 2 minutes or until desired doneness.
4. Adjust seasonings. (Salt and pepper-hot sauce) Enjoy

Suggestions:
 Try leftover roast beef with onions, carrots, and celery  add a mushroom  if you have one for a beefy noodle soup.  Whole wheat elbows and beef bouillon would make it hearty.

Go vegetarian by using a one-half cup of beans drained and rinsed from a can.  Any cut up vegetables will go well with beans.  Use vegetable bouillon and choose a pasta that goes with your bean - whole wheat with white beans, a white pasta with black beans.  Season with a bit more hot sauce since beans tend to bland.

Life, the multiverse, and nothing.

So I've been dealing with the winter blahs.  February really is the longest month and then they throw that extra day  in every four years just to torture us .  The sun is starting to come closer and now the wind is roaring.  No wonder I'm up all night playing games on Facebook and watching my stories on the DVR.

For those of you who came in late, I despise the wind.  I know it's a mental block but the sound drives me crazy.  My nerves just rub raw and keep watching for something to come flying through a window.  My jaw will be so tight that I swear I can hear my teeth crack.  The changes in air pressure, the increased sediment in the air, and the noise don't help my sinuses and ears.  Wind is a way of life here and one more thing to just get over and life past.

Most of the winter I've been here in this room.  I went out for Christmas and a couple doctor visits, but otherwise I've been right here in this recliner or the bed.  Daughter says "Mom, why don't you do this or that?"  I go out to the room where this or that is and this or that is buried under clean laundry or this or that is shoved back in corner where a mountain climber couldn't get to it.  Daughter asks why I didn't do this or that and I tell her.  She rolls her eyes and walks away.  I do hear her talking to Son-in-law about how this or that needs to out where we can use it.  This or that is still pushed in the corner and covered in clothes two months later.

I do want to collect all my recipes from their various locations across the web and bring them all here.  I need to get that done soon because I may not have access to some sites much longer.  I want to make Green Chile Chicken Enchilada Soup again.  I just want to cook again.

 

Slumgullion (Hobo or camp stew)

Slumgullion - it's such a fun word.  When I was a child it described any concoction that used leftovers, canned goods, and whatever came out of garden mixed in one big pot so there would be enough for everybody.  I still use the term for a thick hearty no so beany soup that's fast and easy.

Like almost all soups Slumgullion starts with chopped onions and garlic.  After that it depends on what's leftover and what's in season.  You need a starch, vegetables, and some protein.  You use beans so you need less starch and less protein.  Certain fresh vegetables, like green peas, are fragile and should go in only minutes before serving to keep their flavor and texture.  Pastas can be boiled separately and added at serving time or added late in the cooking to prevent mushiness.

When using rice I like to add it first so that it gets toasted a bit first.  I don't know how well this works with white rice since I haven't used anything but brown or wild rice in years.  I do know that it shortens the cooking time a bit for brown rice and improves the flavor.

Since canned soup and canned beans are often the base of this soup season lightly.  Salt usually doesn't need to be added.  Hot sauce, lime juice, fresh cilantro and other boosters can be added by the diners.

Basic Slumgullion:
1 large onion, chopped
2-4 cloves garlic finely chopped
(2 ribs celery, chopped )
(1 bell pepper, diced)
1 cup (brown) rice
2 10 oz. cans cream of tomato soup + 3 cans water  (pick any flavor cream soup for other ingredients)
2  15 oz cans  Nalley Original Chili with Beans (Our personal favorite brand - you can use your favorite or just plain beans or Chili flavored beans)
1 14 oz bag C & W Ultimate Southwest Blend (Our favorite brand - use your favorite blend)
1 tablespoon Olive Oil

Method:
In 8 quart pot that has a lid, heat oil over medium high heat add  rice stir to coat with oil.  Add the fresh chopped vegetables and stir, fry, sweat, just until the onion is a bit limp.  Dump in everything else stir well bring to a boil.  COVER! Reduce heat to a simmer.  Simmer until rice is done - 15 minutes white rice, 30 - 45 minutes brown rice.
about 8  1 cup servings -using the (vegetables) will increase the yield.


Variations:
replace the rice with 8 oz small pasta - not spaghetti or linguine. do not fry add to boiling soup serve when pasta is al dente about 10 minutes.

replace the rice with 3 or 4 medium potatoes or 1 or 2 large yams (orange sweet potatoes), 1/2 in dice add with water and other ingredients bring soup to boil simmer until potatoes are tender about 10 minutes.

replace chili and SW Blend with 4 -8 oz chopped  cooked meat, 1 15 oz can plain beans, and 4 cups fresh or frozen vegetables - season as needed.  (Example: Leftover pork, white beans,  Mixed vegetables, seasoned with black pepper, pinch ground ginger)