Tacos, Black Beans, and Organic Green Salad with Mexi-Corn and Jalapeno Balsamic Vinaigrette
This evening I mixed up my own taco seasoning mix (the same one I shared in the spices class I taught a few weeks ago, with a few changes), and added it to 1/2 yellow onion sauteed in olive oil and some grass-fed organic ground beef for taco night.
I topped the tacos with cheddar cheese, hot salsa, crème fraîche, and clover/radish/alfalfa sprouts, and plated them up with black beans, and an organic green salad with mexi-corn and homemade jalapeno balsamic vinaigrette (jalapeno mustard, balsamic vinegar, and olive oil).
Taco Seasoning Mix
Last night I made Chicken Tetrazzini for dinner. This is a long-time favorite recipe of mine. There are 4 separate steps and you end up using 3 pans and a baking dish, but it’s so worth the prep work and dish clean up. :-)
Cook one package of spaghetti pasta, until al dente.
Rinse, pay dry, and cut up 4 organic chicken breasts into bite-size pieces. Heat some butter and olive oil in a skillet and squeeze in some Gourmet Garden garlic paste and basil paste, add the chicken to the pan and begin to cook over medium heat. Season the chicken with the following - porcini infused sea salt, rosemary infused sea salt, onion powder, dried oregano, dried basil, fresh marjoram, and fresh thyme. Once the chicken is cooked and tender, set it aside in a bowl and cover with foil.
Keep the chicken juices and garlic/spice paste mixture in the pan for the start of the sauce. Add butter to the pan and then add flour to make a roux. Then add some organic chicken stock and stir with a whisk, and begin whisking in heavy whipping cream and half-n-half alternating with Parmesan cheese until you have a thick rich sauce, careful not to let it break.
In another pan sauté some mushrooms in butter and as they’re finishing add some lemon juice to them. The lemon juice brings out a delicious bright flavor in the dish.
Heat the oven to 450 degrees. Add the sauce and chicken to the drained pasta and stir to combine and coat the pasta with sauce. In a baking dish, add a layer of the pasta/sauce/chicken, then put 1/2 of the sautéed mushrooms over that first layer, then sprinkle with grated Asiago, Parmesan, Fontina, and Provolone cheese. Add a second layer of pasta, top with the second 1/2 of the sautéed mushrooms and the grated cheeses. Bake for approximately 20 minutes or until bubbling and the cheese is a golden brown.
Enjoy! This dish is even better as left-overs and it freezes great too.
Lemon-Lime Paprika Potatoes fried in coconut oil and topped with a Spicy Coconut Curry made with chicken thighs - dredged in an amazing blend of spices (curry powder, cumin, coriander, cardamom, fleur de sel, and garam masala), coconut milk, shredded carrots, Thai chili flakes, lemongrass, garlic, ginger, and green chiles with fresh cilantro on top.
He bought me roses and I baked him Triple-Lemon French Yogurt Poppyseed Cake. His favorite. <3
Happy 2nd Anniversary to us!
Turn failure into YUM!
I made the mistake of baking someone else’s recipe for Nutella cupcakes on the day of the birthday party for my twin stepsons. Needless to say, we ended up swinging by the store to pick up some cupcakes on the way to the party because obviously these were an epic fail in the visual appeal department. Hideous! They tasted great though. So, I turned failure into yum and made Nutella and Fig Butter Breakfast Cake out of them.
Bake 2 dozen super ugly Nutella cupcakes.
Break those ugly cupcakes into chunks and put them in a 9x11 pan. Mix together 7 large eggs, 2 C Milk, 3/4 tsp Allspice & 3/4 tsp Cinnamon, 1 tsp Vanilla, and 1/4 C Fig Butter (from Trader Joe’s). Pour that evenly over the cupcakes and press them down with your fingers until all wet. Then cover the pan and put in the fridge overnight.
In the morning uncover the pan and sprinkle the top of the mixture with brown sugar, preheat the oven to 350 and bake the breakfast cake for 35-45 min. Serve it up with some butter and maple syrup.
CAKE FOR BREAKFAST. All better now! ;-)
Al dente Fusilli pasta with a rich tomato and beef stock sauce made with 2 sautéed onions,1 head of garlic, and baby carrots, topped with sautéed zucchini and chili peppers. I served this hearty bowl of veggies and pasta with a greens and herbs salad with crisp apples, asiago cheese, and raspberry blush vinaigrette, and Angry Orchard hard cider. For dessert we had fresh-from-the-oven zucchini bread baked with dried plums from the Saturday market and some bottled orange rind from World Market, with whipped organic butter on top. So good on an Autumn evening.
Pumpkin Butter French Toast
A little bit of late night prep meant delicious breakfast! This is the Pumpkin Butter French Toast I baked for my people this morning.