Sloppy Josés

My Tex-Mex take on an old favorite.  This version is healthier and tastier then that stuff from a jar!  The carrots add crunch, sweetness, and fiber.


Servings: 4-6
Time:  Prep:  10 minutes    Cooking: 30 minutes
Hardware:  A cutting board and knives, measuring spoons and cups, a large heavy bottomed skillet, a colander, a can opener, and a wooden spoon  


Ingredients: 

• 1 small onion diced (½ cup)
• 1 small carrot (1/8 cup)
• 1 pound ground beef (you can substitute ground turkey for less fat or tofu crumbles-I like BOCA Crumbles-to make this vegetarian*.)
• 1-15 oz can of tomato sauce
• ½ cup of your favorite chunky salsa (I like Desert Pepper Trading Company)
• 1 tablespoon of white vinegar
• 1 tablespoon of Worcestershire sauce
• 2 tablespoons of brown sugar
• 2 tablespoons of Dijon mustard
• 1 teaspoon taco seasoning (You can make your own)
• 1-2 teaspoons of hot sauce (according to taste)
• S&P to taste
• Hamburger buns, lettuce, tomatoes, cheddar cheese  
• (*Cooking spray if you are making the vegetarian version)

1. Wash the onion and dice it.
2. Shred the carrot and then dice it, the smaller the better.
3. Heat the pan on medium high. (If you are using tofu crumbles you will need to spray the pan with cooking spray.)
4. Add the onion, carrot, and ground meat to the pan.  Cook and crumble until the meat is brown and cooked through (7-10 minutes).  Drain the meat mixture in the colander and rinse under hot water to remove the extra fat. (*If you are using tofu crumbles you will only need to cook for about 5 minutes and you will not need to drain the mixture.)
5. Return the meat mixture to the medium high pan.  Add all the remaining ingredients and stir until everything is completely incorporated.
6. Allow the Josés to come to a boil and then turn the heat down to low.
7. Simmer the Josés, uncovered for about 20 minutes, stirring occasionally.
8. Serve on hamburger buns with lettuce, slices of tomato, and slices of cheddar cheese.  
   

   

Chicken Cordon Bleu Rolls

 These are a little bit of work, but really can you think of any good thing that isn’t?

Servings: 4

Time:    Prep: 20 minutes; Cook: 25 Minutes

Hardware:  A cutting board and knives, plastic wrap, a meat mallet (or a rolling pin or a very sturdy coffee cup) a microwave safe plate, measuring spoons and cups, 3 bowls, a fork, a baking dish, a meat thermometer

Ingredients:

• 2 boneless skinless chicken fillets (1.5 pounds)
•  ½ pound of thinly sliced Tavern Ham
• 4-1 oz slices of Swiss cheese
• Salt & pepper to taste
• 1 cup of flour
• 2 eggs
• ½ cup milk
• 1 teaspoon fresh thyme
• 1 ½ cups bread crumbs
• Cooking spray

1. Preheat the oven to 400°.
2. Wash the thyme and finely chop it.  Set aside.
3. Trim the fat from the chicken and cut each cutlet in half long ways. (You want 4 long pieces of chicken not 4 fat chunks.)
4. Cover each cutlet with plastic wrap and pound flat (with what ever you have handy.)  Wash your hands.
5. Lay out 4 new pieces of plastic wrap, about 12 inches long each.
6. Lay a flattened cutlet piece on each piece of plastic wrap.  Lay 2 oz of ham on each cutlet. Lay a slice of cheese on top of the ham.
7. Roll the chicken up around the filling.  Trim any ham & cheese that hangs out the chicken.
8. Wrap the plastic around the chicken roll and twist each end tightly as if the chicken roll were a piece of candy. Tuck the edges of the plastic under.
9. Place the 4 chicken rolls on the plate and microwave them for 90 seconds.  Rearrange the chicken and microwave for 60 more seconds.
10. Remove the rolls from the plastic wrap and set aside. (Just untwist one end and the roll will come out.)
11. Place the flour in one bowl.
12. Place the eggs and milk in a second bowl and beat until mixed.
13. Mix the bread crumbs, thyme, and S&P and place in the third bowl.
14. Spray the baking dish with cooking spray.
15. Roll each chicken roll in flour, then in the egg mixture, then in the bread crumbs.
16. Place each roll in the dish.  Spray each roll with cooking spray.
17. Bake for 25-30 minutes or until the chicken is 165°.
18. Allow to rest for 5 minutes.

Serve with mock Hollandaise sauce and herb roasted potatoes.



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Roasted Herbed Potatoes

Servings: 4

Time:    Prep: 5 minutes; Cook: 40 Minutes

Hardware:  Cutting board and knives, measuring spoons, a microwave safe bowl, foil, baking pan

Ingredients:

• 12 new white or red potatoes
• 1 small onion (¼ cup)
• 4 tablespoons extra olive oil
• 2 cloves of garlic crushed
• 3 teaspoons fresh thyme
• 2 teaspoons fresh rosemary
• S&P to taste

1. Wash the potatoes but do not peel them.
2. Cut the potatoes into medallions.  Try to make the medallions the same size so that they will cook evenly.
3. Toss the potatoes and 1 tablespoon of the olive oil in the bowl and microwave on high for 10 minutes. 
4. Preheat the oven to 400°.  Line the baking pan with foil.
5. Wash and chop the onion.
6. Wash and dice the rosemary and thyme.
7. Mix the potatoes, onions, garlic, thyme, rosemary, S&P, and olive oil.  Spread in a single layer on baking pan.
8. Roast for 30 minutes or until golden brown

Serve warm.

Mock Hollandaise Sauce

Easier than real Hollandaise sauce and almost as yummy.

Total time: 5 minutes

Hardware: Measuring cups and spoons, a double boiler, a whisk

• 2/3 cup mayonnaise
• 2 tablespoons sour cream
• 2 teaspoons Dijon mustard 
• 1 teaspoon fresh lemon juice
• 1 teaspoon dried parsley
• S&P to taste

1. Whisk together all ingredients.
2. Stir the sauce over low heat in the double boiler until just heated through(about 2 minutes)  If you don’t have a double boiler, just place water in a pot and place a smaller pot in the water.  S&P to taste.

Good over vegetables, with eggs Benedict, or Chicken Cordon Bleu Rolls

Grilled Chicken, Bacon, & BBQ Sandwiches

Another quick & easy meal.

Servings: 4

Time:  Prep: 15 minutes Cooking:  7 minutes

Hardware:  A cutting board and knife, a skillet, a plate, a paper towel, a fork, measuring spoons, a spoon, and a small bowl, a sandwich grill (or a George Foreman type grill)

Ingredients:

• 4 slices of thick cut bacon
• 2 tablespoons of mayonnaise
• 6 tablespoons of BBQ sauce
• 4 slices of Gruyère
• 1 pound of chicken cold cuts (I use Boar’s Head Rotisserie Chicken) sliced thin
• 8 thick slices of hearty bread (sourdough or Chicago Italian)
• 2 ½ tablespoons of softened butter

1. Cook the bacon on medium high in the skillet until it is crisp.
2. Drain the bacon on a plate covered in a folded paper towel.
3. Mix the mayonnaise and BBQ sauce in the bowl.
4. Smear all of the bread with the BBQ mixture.
5. Cut the bacon slices in half.  Place two halves on each sandwich.
6. Place a slice of Gruyère on top of the bacon.
7. Divide the chicken evenly on each sandwich & top with the other slice of bread.
8. Spread the outside of the sandwiches with the softened buttered.
9. Grill until the sandwiches until they are crispy, 4-5 minutes.

Serve warm with a side salad.

Grilled Ham & Brie Sandwiches

Now that the weather is warm everyone is looking for a yummy meal that is quick, easy, and won't heat up the kitchen.  The answer?  Sandwiches.

Servings: 4

Time:  Prep: 15 minutes Cooking:  7 minutes

Hardware:  A cutting board and knife, a skillet, a plate, a paper towel, a fork, measuring spoons, a sandwich grill (or a George Foreman type grill)

Ingredients:

• 1 teaspoon of olive oil
• ½ of a small sweet onion
• 4 tablespoons of Dijon mustard
• 6 tablespoons of raspberry preserves (seedless)
• 8 oz. of brie
• 1 pound of ham cold cuts (I use Boar’s Head Pepper Ham) sliced thin
• 8 thick slices of hearty bread (sourdough or Chicago Italian)
• 2 ½ tablespoons of softened butter

1. Slice the onion against the grain and separate it into rings.
2. Heat the oil in the skillet on medium high and caramelize the onions.  About 2 minutes.
3. Drain the onions on a plate covered in a folded paper towel.
4. Smear four slices of bread with the mustard.
5. Smear the other four pieces of bread with the preserves.
6. Divide the onions, ham, and cheese evenly between the slices with mustard.
7. Top with the slices with jam.
8. Spread the outside of the sandwiches with the softened buttered.
9. Grill the sandwiches until they are crispy, 4-5 minutes.

Serve warm with Rosemary Sweet Potato Fries.

Roasted Baby Peppers with Herbed Goat Cheese

I haven’t quit cooking.  I have just been so busy lately…but I’m back!

Servings:  Appetizers for 5

Time:  Prep: 10 minutes, freezing: 10 minutes, cooking: 20 minutes

Hardware:  Knives, cutting board, measuring spoons, spoon, large mixing bowl, a plate, plastic wrap, foil, a baking sheet

• 1 small package of sweet baby peppers
• 6 oz of goat cheese
• 6 oz cream cheese
• 2 cloves of garlic, crushed
• 4 tablespoons chopped basil (you can use any herb you like)
• S&P to taste
• 2 tablespoons of olive oil

So Sweet

1. Take the cheeses out to allow them to soften.
2. Wash the peppers and herbs.
3. Leaving the stems intact cut a small strip from the peppers, creating little boats.
4. Remove the pepper seeds.
5. With a very sharp knife, cut the basil (or whichever herb you choose) into tiny pieces.
6. Mix the herbs, garlic, and cheeses together until completely blended.  S&P to taste.
7. Stuff the cheese mixture into the peppers.
8. Preheat the oven to 450°
9. Put the peppers on a plate wrapped in plastic into the freezer for 10 minutes.  (This will stop the cheese from completely running all over when baked.)
10. Put the peppers on the baking sheet.  Crumple the foil and use it to steady the peppers and keep them upright if needed.
11. Drizzle the olive oil over the peppers.
12. Roast for 15-20 minutes or until the peppers are soft.

Serve warm.