Saturday, July 16, 2011
Bit of a Hiatus
Yes, yes I know I just started this blog, but unfortunately I have yet to find the time to keep up with it. Recently personal events have limited my ability to cook homemade meals as well as update. I'm hoping things will be back to normal next week, thus allowing me to continue with my posts. I know not many read this, but to those who are waiting patiently for an update, thank you!
Thursday, July 7, 2011
MexiPockets (previously "Mexican Meat Pockets")
So I think it's about time we rename this meal...
It has been brought to my attention by a friend and Urban Dictionary that "meat pocket" already has a definition and it is nowhere close to a homemade version of a Hot Pocket.
So there's no confusion, hubby and I have decided to call these Taco Pockets.
Oh? You say there's already something called a "taco pocket" that Rachel Ray makes?
Well that's not even a taco it's a damn burrito! She changed the name of a burrito?! Yeah and her meals realistically take 30 minutes to cook for the average housewife and mother. Pfft. (With that said... I'll mention I hate when someone refers me to Rachel Ray. While she makes the best affordable kitchenware I've found, her overall TV personality annoys me and like I said -- her meals take way longer than the 30 minutes she claims.) I'd hate for my pockets to get confused with Rachel's, so instead we'll call these.. MexiPockets.
Enough with my Rachel Ray rant and my talk of the slang definition of this meal. Here it is!
Ingredients:
PREPARATIONS: Thaw out both sheets of puff pastry by leaving on the counter for 45ish minutes. Make sure you have enough counter space, a rolling pin and a greased baking sheet. Just before getting started, preheat oven to 400.
STEP 1 - PREPARING THE MEAT: Brown the ground beef (or turkey) in a skillet. Drain the fat, then use the taco seasoning as directed on the back of the packet (for McCormick's you drop in packet and 3/4 cup of water). Set aside to cool.
STEP 2 - PREPARING THE DOUGH: Roll out parchment (or wax) paper on the counter and grab a rolling pin. Lightly flour the paper and rolling pin. Unfold one sheet of dough on the paper and roll it out about an inch from what it was before (make sure the surface of dough is even). Trim the edges if needed to create an even square. Fold the dough over itself in one direction, then open back up and fold in the opposite direction. You will have four even squares (reference the picture below if needed). Cut the dough along the lines. Repeat with the other sheet of dough.
STEP 3 - ASSEMBLING: Set aside a small container of water to dip your fingers in. Lay out a single square of dough. Fill it with meat, but leave a small edge to seal the pocket. At this time you may want to add shredded cheese (seriously recommended), guacamole, salsa, or sour cream. We usually leave the last three aside as dippers. If you include extras, make sure there isn't so much that you can't close the pocket. When done, dip your finger in the water that was set aside and go around the edges of the dough. Fold the dough over and press on the edges. Take a fork and crimp the edges. Place on the sheet for baking and repeat until everything is used. (NOTE: If you have extra dough from trimming, you might be able to roll it out and make a mini pocket.)
STEP 4 - BAKE & DEVOUR: Bake these puppies for about 15-20 minutes (take a look around the 15 minute mark to see if they're golden brown). Let them cool. You know that everyone hates biting into a Hot Pocket only to reveal liquid hot magma. Once they're cool enough to pick up, they're probably cool enough to eat. Like I said earlier, we serve these with sour cream or salsa. Sometimes we even get all fancy and use guacamole. Either way they're good.
* = For the easy version of this I use the frozen puff pastry sheets. When I have time, I prefer to use homemade dough. If you'd like the homemade puff pastry dough recipe, feel free to e-mail me. Just be warned that puff pastry dough is hard to work with and is difficult to accomplish when juggling babies.
It has been brought to my attention by a friend and Urban Dictionary that "meat pocket" already has a definition and it is nowhere close to a homemade version of a Hot Pocket.
So there's no confusion, hubby and I have decided to call these Taco Pockets.
Oh? You say there's already something called a "taco pocket" that Rachel Ray makes?
Well that's not even a taco it's a damn burrito! She changed the name of a burrito?! Yeah and her meals realistically take 30 minutes to cook for the average housewife and mother. Pfft. (With that said... I'll mention I hate when someone refers me to Rachel Ray. While she makes the best affordable kitchenware I've found, her overall TV personality annoys me and like I said -- her meals take way longer than the 30 minutes she claims.) I'd hate for my pockets to get confused with Rachel's, so instead we'll call these.. MexiPockets.
Enough with my Rachel Ray rant and my talk of the slang definition of this meal. Here it is!
Ingredients:
- 1 pound ground beef (or turkey)
- 1 package of Pepperidge Farm Puff Pastry Sheets*
- 1 packet of taco seasoning (hot or mild - your preference)
- water
- handful of flour
- shredded cheese (optional)
- sour cream (optional)
- guacamole (optional)
- salsa (optional)
PREPARATIONS: Thaw out both sheets of puff pastry by leaving on the counter for 45ish minutes. Make sure you have enough counter space, a rolling pin and a greased baking sheet. Just before getting started, preheat oven to 400.
STEP 1 - PREPARING THE MEAT: Brown the ground beef (or turkey) in a skillet. Drain the fat, then use the taco seasoning as directed on the back of the packet (for McCormick's you drop in packet and 3/4 cup of water). Set aside to cool.
STEP 2 - PREPARING THE DOUGH: Roll out parchment (or wax) paper on the counter and grab a rolling pin. Lightly flour the paper and rolling pin. Unfold one sheet of dough on the paper and roll it out about an inch from what it was before (make sure the surface of dough is even). Trim the edges if needed to create an even square. Fold the dough over itself in one direction, then open back up and fold in the opposite direction. You will have four even squares (reference the picture below if needed). Cut the dough along the lines. Repeat with the other sheet of dough.
STEP 3 - ASSEMBLING: Set aside a small container of water to dip your fingers in. Lay out a single square of dough. Fill it with meat, but leave a small edge to seal the pocket. At this time you may want to add shredded cheese (seriously recommended), guacamole, salsa, or sour cream. We usually leave the last three aside as dippers. If you include extras, make sure there isn't so much that you can't close the pocket. When done, dip your finger in the water that was set aside and go around the edges of the dough. Fold the dough over and press on the edges. Take a fork and crimp the edges. Place on the sheet for baking and repeat until everything is used. (NOTE: If you have extra dough from trimming, you might be able to roll it out and make a mini pocket.)
STEP 4 - BAKE & DEVOUR: Bake these puppies for about 15-20 minutes (take a look around the 15 minute mark to see if they're golden brown). Let them cool. You know that everyone hates biting into a Hot Pocket only to reveal liquid hot magma. Once they're cool enough to pick up, they're probably cool enough to eat. Like I said earlier, we serve these with sour cream or salsa. Sometimes we even get all fancy and use guacamole. Either way they're good.
* = For the easy version of this I use the frozen puff pastry sheets. When I have time, I prefer to use homemade dough. If you'd like the homemade puff pastry dough recipe, feel free to e-mail me. Just be warned that puff pastry dough is hard to work with and is difficult to accomplish when juggling babies.
Tuesday, July 5, 2011
Why I don't measure everything...
Now every time I share my recipes with people, they ask why I don't measure everything when I use my own recipes. Well, there are two reasons.
One reason is because some of the best homegrown (self-educated or family taught) chefs I know have developed their own styles by "winging it". My mother, grandmother, and great-grandmother all have amazing homegrown cooking skills and they seem to just go with the flow on some of their best dishes. I also believe that the deliciousity (is that even a word?) is unique when the chef spices to their own preference instead of following uniform instructions. Now don't get me wrong, some chefs can go all out using a measure-for-measure recipe, but I feel as if it takes the fun out of creating something new and different.
And the number one reason why I don't measure?
One reason is because some of the best homegrown (self-educated or family taught) chefs I know have developed their own styles by "winging it". My mother, grandmother, and great-grandmother all have amazing homegrown cooking skills and they seem to just go with the flow on some of their best dishes. I also believe that the deliciousity (is that even a word?) is unique when the chef spices to their own preference instead of following uniform instructions. Now don't get me wrong, some chefs can go all out using a measure-for-measure recipe, but I feel as if it takes the fun out of creating something new and different.
And the number one reason why I don't measure?
Because measuring cups make better hats.
Sweetly Spiced Bacon Wrapped Chicken (Appetizer)
Hope everyone had a great 4th of July!
We enjoyed the afternoon and evening with my in-laws, which is always fun (especially since the kids are little angels over there). Unfortunately the kids had to call their pool party short because a thunderstorm rolled in while it was humid as can be with the temperature in the high 80s.
Luckily the house was filled with food, most of which Miss Picky (Ellexa) refused to eat. Ellexa's favorite item on the menu was whatever everyone else was drinking (I think she had tea, soda, water, juice, and milk) and a baby handful of chips. Ethan's favorite item was catchup. Yup. Catchup. By itself. As for everyone else, they were raving about my Sweetly Spiced Bacon Wrapped Chicken, which was really rewarding considering it is so easy to make!
I know you're ready to spread the ultra savory amazing joy that is specially glazed bacon and chicken, so I won't hold it back any further. (Note: For the sake of avoiding any confusion, I'll explain everything as much as possible and include step-by-step pictures. To those comprehensively challenged: You're welcome.)
Ingredients:
STEP 1 - CUTTING THE MEAT: Take the boneless, skinless chicken breast and cut into cubes (about 1 inch or so). Take the bacon strips and cut into three even sections. When done, it should look like this:
STEP 2 -WRAPPING: Take one piece of chicken and one section of bacon, then wrap the bacon around the chicken (Don't worry about overlapping, who doesn't want more bacon in each bite?). Stick a toothpick through the center, right where the bacon ends.
STEP 3 - FLAVORING: In a bowl mix brown sugar and chile powder, the ratio should be pretty close to 1 cup of brown sugar to 3 tBsp of chile powder (I don't measure everything and to find out why, go HERE ). When mixed well, roll each wrap in the mixture until completely coated, then place on the pan.
STEP 4 - BAKE & DEVOUR: When all pieces are coated, place in the preheated oven for 30 minutes. Let them cool for a couple minutes before transferring them, but not too much, as you want them served while hot! (If you're taking them somewhere, it's best to reheat before serving. They'll still taste delicious.)
We enjoyed the afternoon and evening with my in-laws, which is always fun (especially since the kids are little angels over there). Unfortunately the kids had to call their pool party short because a thunderstorm rolled in while it was humid as can be with the temperature in the high 80s.
Luckily the house was filled with food, most of which Miss Picky (Ellexa) refused to eat. Ellexa's favorite item on the menu was whatever everyone else was drinking (I think she had tea, soda, water, juice, and milk) and a baby handful of chips. Ethan's favorite item was catchup. Yup. Catchup. By itself. As for everyone else, they were raving about my Sweetly Spiced Bacon Wrapped Chicken, which was really rewarding considering it is so easy to make!
I know you're ready to spread the ultra savory amazing joy that is specially glazed bacon and chicken, so I won't hold it back any further. (Note: For the sake of avoiding any confusion, I'll explain everything as much as possible and include step-by-step pictures. To those comprehensively challenged: You're welcome.)
Sweetly Spiced Bacon Wrapped Chicken (Appetizer)
Ingredients:
- 1 pound boneless skinless chicken breast
- 12 ounces of bacon (1 package)
- brown sugar
- chile powder
- toothpicks
STEP 1 - CUTTING THE MEAT: Take the boneless, skinless chicken breast and cut into cubes (about 1 inch or so). Take the bacon strips and cut into three even sections. When done, it should look like this:
STEP 2 -WRAPPING: Take one piece of chicken and one section of bacon, then wrap the bacon around the chicken (Don't worry about overlapping, who doesn't want more bacon in each bite?). Stick a toothpick through the center, right where the bacon ends.
STEP 3 - FLAVORING: In a bowl mix brown sugar and chile powder, the ratio should be pretty close to 1 cup of brown sugar to 3 tBsp of chile powder (I don't measure everything and to find out why, go HERE ). When mixed well, roll each wrap in the mixture until completely coated, then place on the pan.
STEP 4 - BAKE & DEVOUR: When all pieces are coated, place in the preheated oven for 30 minutes. Let them cool for a couple minutes before transferring them, but not too much, as you want them served while hot! (If you're taking them somewhere, it's best to reheat before serving. They'll still taste delicious.)
Sunday, July 3, 2011
Culinary Sabotage!
Day two for my blog and there's already a snag in production.
As I was preparing to head to the store before beginning the Mexican Meat Pockets (attempt number 2), I thought I would check with my dear hubby to see if there was anything he wanted me to pick up.
Me: I'm heading to the grocery store. Would you like anything?
Hubby: Get some of those vegetable soups. I want to start eating them to get down on my weight.
Me: Well, I can make homemade vegetable soups.
Hubby: No, I'll just take the canned soups.
Now, knowing my hubby, I highly doubt he was intentionally trying to sabotage my blog. Considering he was exercising right before I asked him, I'm sure he was legitimate in his desire to lose weight. However, where does that leave my blog?! I could easily pop out some recipes for healthy meals. That's not beyond my culinary capabilities (There I go tooting my own horn again -- I knew I should have taken that second semester of band class).
I think the major fear he has is that should I cook a healthy meal and cook more than the appropriate portions for everyone, he will end up overeating. Well if that's the case, I can crack a good whip down. So perhaps that will be the focus of this blog.. easy, healthy, yummy meals, and the difficulty of putting that damn spoon down after. But oh what will I ever do with the stock pile of bacon I have?!
With all that said and the decision to eat healthier (whether or not it's easier) out of the way... I regret to inform you that Mexican Hot Pockets will not be made tonight, yet again. Here's to hoping that the third time will be the charm. The good news, however, is that I have already bought the ingredients for Epic Beast Mode Brownies, Sweetly Spiced Bacon Wrapped Chicken, and my great-grandmother's recipe for Chicken and Peas. All of these will be popping up in the next week.
Thanks for bearing with me on our already rocky start to culinary baby juggling!
As I was preparing to head to the store before beginning the Mexican Meat Pockets (attempt number 2), I thought I would check with my dear hubby to see if there was anything he wanted me to pick up.
Me: I'm heading to the grocery store. Would you like anything?
Hubby: Get some of those vegetable soups. I want to start eating them to get down on my weight.
Me: Well, I can make homemade vegetable soups.
Hubby: No, I'll just take the canned soups.
Now, knowing my hubby, I highly doubt he was intentionally trying to sabotage my blog. Considering he was exercising right before I asked him, I'm sure he was legitimate in his desire to lose weight. However, where does that leave my blog?! I could easily pop out some recipes for healthy meals. That's not beyond my culinary capabilities (There I go tooting my own horn again -- I knew I should have taken that second semester of band class).
I think the major fear he has is that should I cook a healthy meal and cook more than the appropriate portions for everyone, he will end up overeating. Well if that's the case, I can crack a good whip down. So perhaps that will be the focus of this blog.. easy, healthy, yummy meals, and the difficulty of putting that damn spoon down after. But oh what will I ever do with the stock pile of bacon I have?!
With all that said and the decision to eat healthier (whether or not it's easier) out of the way... I regret to inform you that Mexican Hot Pockets will not be made tonight, yet again. Here's to hoping that the third time will be the charm. The good news, however, is that I have already bought the ingredients for Epic Beast Mode Brownies, Sweetly Spiced Bacon Wrapped Chicken, and my great-grandmother's recipe for Chicken and Peas. All of these will be popping up in the next week.
Thanks for bearing with me on our already rocky start to culinary baby juggling!
Saturday, July 2, 2011
Lazy Pork Fried Rice
As pure chaos ensued, my hopes of completing the Mexican Meat Pockets slowly faded away. Eros was wrapped tightly to my chest, blaring his little baby head off in response to his ear infection and Ethan was scaling the bookshelf with the aid of a Playschool table (for the third time after being told not to). I stood there, yawning and shaking my head in disbelief at Ethan's persistence to try and pull down the entire bookshelf with the 8th book he had to have in the last 5 minutes. That's when it hit me; The meat pockets were never getting done.
After taking Ethan upstairs to his room for time out, I rushed back down to begin dinner, with screaming baby in toe. So the meat pockets were out.. What else is there to make? The fridge was near bare and not an instant meal to be found in the house. I was inspired by the single item on the bottom shelf: a pound of ground pork. Lazy Pork Fried Rice it is.
Somewhere between getting the rice started and trying to figure out what dessert would be, Eros had fallen into a drool-dripping baby coma. The wrap and my shirt were soaked. This was a definite sign of fun times ahead.
After transferring Eros from wrap to couch, I browned the meat, microwaved the veggies, and when the rice was done, pieced it all together. Went to get Ethan for dinner and apparently he didn't like time out in his room, so he thrashed around on my bed, destroying the piles of freshly folded laundry and fell asleep amongst them. Guess he wasn't hungry.
As most people know, I'm big dessert buff. We have dessert after dinner at least three times a week. Tonight's dessert was simple, yet amazing. I had previously made Devil's Food cupcakes and had a few left over as a result of not enough frosting. Since I've been having an hankering for s'mores, I unwrapped a cupcake, placed it on a graham cracker, topped it with whip-cream and another graham cracker and VIOLA! Marshmallowless Cake S'mores (which were amazingly delicious and messy).
So, without further ado, I present to you my easy-as-hell recipe:
Ingredients:
STEP 1 - RICE: I recommend a rice cooker, as it makes the best flawless white rice and is incredibly easy. If you don't have one, then use a medium pot. Bring 4 cups of water to a boil with 1/2 tsp salt (optional). Add 2 cups uncooked rice to the boiling water, stir once, and cover pot. When the water returns to a boil, reduce heat to a simmer. Let it simmer for 20 minutes.
STEP 2 - PORK: While the rice is simmering, heat sesame oil (I don't measure, but if I had to guess I'd say 1 tBsp) in a frying pan. Add the ground pork and begin to brown. When the pork looks as if it's about done, drizzle soy sauce (I'm guessing about 1-2 tBsp) across the top. If you're using the shredded cabbage, add it now. Continue to brown til thoroughly mixed and pork completely browned (cabbage should be soft when done). Do not drain. The "juice" with the meat will flavor the rice.
STEP 3 - VEGGIES: Place 2 cups frozen mixed vegetables in a microwave safe bowl, with 1 cup of water. Microwave for 4 minutes, then drain.
STEP 4 - MIXING: When the rice is done, place into a large bowl, add veggies, then add meat. Stir well. If it seems a little dry, try adding little bits of soy sauce til it reaches your preference.
This is such an easy meal, especially with a rice cooker, and it's delicious too.
Well, I thought it was delicious. Ellexa decided Ethan's shoe was a better meal option. *sigh*
Hope you enjoy the Lazy Pork Fried Rice! Don't forget to try out the Marshmallowless Cake S'Mores as well. Now if you'll excuse me, I have a 35lb kid to lug to his room and laundry to re-fold.
After taking Ethan upstairs to his room for time out, I rushed back down to begin dinner, with screaming baby in toe. So the meat pockets were out.. What else is there to make? The fridge was near bare and not an instant meal to be found in the house. I was inspired by the single item on the bottom shelf: a pound of ground pork. Lazy Pork Fried Rice it is.
Somewhere between getting the rice started and trying to figure out what dessert would be, Eros had fallen into a drool-dripping baby coma. The wrap and my shirt were soaked. This was a definite sign of fun times ahead.
After transferring Eros from wrap to couch, I browned the meat, microwaved the veggies, and when the rice was done, pieced it all together. Went to get Ethan for dinner and apparently he didn't like time out in his room, so he thrashed around on my bed, destroying the piles of freshly folded laundry and fell asleep amongst them. Guess he wasn't hungry.
As most people know, I'm big dessert buff. We have dessert after dinner at least three times a week. Tonight's dessert was simple, yet amazing. I had previously made Devil's Food cupcakes and had a few left over as a result of not enough frosting. Since I've been having an hankering for s'mores, I unwrapped a cupcake, placed it on a graham cracker, topped it with whip-cream and another graham cracker and VIOLA! Marshmallowless Cake S'mores (which were amazingly delicious and messy).
So, without further ado, I present to you my easy-as-hell recipe:
Lazy Pork Fried Rice
Ingredients:
- 1 pound ground pork
- 2 cups uncooked white rice
- 5 cups of water (divided into 4 cups & 1 cup)
- 2 cups frozen mixed veggies
- 1 cup shredded Chinese cabbage (optional)
- 1/2 tsp salt (optional)
- Sesame Oil
- Soy Sauce
STEP 1 - RICE: I recommend a rice cooker, as it makes the best flawless white rice and is incredibly easy. If you don't have one, then use a medium pot. Bring 4 cups of water to a boil with 1/2 tsp salt (optional). Add 2 cups uncooked rice to the boiling water, stir once, and cover pot. When the water returns to a boil, reduce heat to a simmer. Let it simmer for 20 minutes.
STEP 2 - PORK: While the rice is simmering, heat sesame oil (I don't measure, but if I had to guess I'd say 1 tBsp) in a frying pan. Add the ground pork and begin to brown. When the pork looks as if it's about done, drizzle soy sauce (I'm guessing about 1-2 tBsp) across the top. If you're using the shredded cabbage, add it now. Continue to brown til thoroughly mixed and pork completely browned (cabbage should be soft when done). Do not drain. The "juice" with the meat will flavor the rice.
STEP 3 - VEGGIES: Place 2 cups frozen mixed vegetables in a microwave safe bowl, with 1 cup of water. Microwave for 4 minutes, then drain.
STEP 4 - MIXING: When the rice is done, place into a large bowl, add veggies, then add meat. Stir well. If it seems a little dry, try adding little bits of soy sauce til it reaches your preference.
This is such an easy meal, especially with a rice cooker, and it's delicious too.
Well, I thought it was delicious. Ellexa decided Ethan's shoe was a better meal option. *sigh*
Hope you enjoy the Lazy Pork Fried Rice! Don't forget to try out the Marshmallowless Cake S'Mores as well. Now if you'll excuse me, I have a 35lb kid to lug to his room and laundry to re-fold.
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