Posted in Breakfast, Brunch, Christmas, Classic, Comfort Food, Cooking for one, Cooking for Two, Dinner, Family Friendly, Healthy, Holiday, Homemade, Leftovers, Lunch, One Pot Meals, Pantry Staples, Potatoes, Quick cooking, Turkey, Veggies, Winter

You’re a Mean One, Mr. Grinch!

Merry Christmas readers!

I don’t know about you but I’m pooped!  Every year I tell myself that I’m going to simplify the holidays but then somehow one party turns into three, the number of presents to wrap keeps growing, I’ll bake just one more batch of cookies, the holidays in non-profit world keep getting busier (not that I’m complaining about all the people we’re helping!), traveling gets more hectic.  And then all of a sudden it’s over and I realize I didn’t stop and remember the reason I feel compelled to do all that to start with.

I’m challenging myself over the next couple days before Christmas to slow down, enjoy time with family, remember to take a little “me” time and don’t forget to breathe.  One way I’ll do that is to relax and enjoy some of the little traditions we do this week.

One of my absolute favorite things to do during the holidays is curl up on the couch with a cup of hot cocoa (and homemade marshmallows), a fuzzy blanket, and my husband and watch classic Christmas movies and cartoons.  Each time I settle down to watch Charlie Brown, White Christmas or Claymation Christmas I feel a calm settle on me.  I get super sappy and nostalgic when I watch those things.  I remember the childlike wonder and amazement of the Christmas season and at least for a few minutes all is right in the world.

My very favorite Christmas cartoon is How the Grinch Stole Christmas.  Not only do I love everything Dr. Seuss, I love the reminder that Christmas isn’t about things and being busy, it’s about the quality time we spend with family and friends celebrating the season.

He puzzled and puzzled till his puzzler was sore. Then the Grinch thought of something he hadn’t before. Maybe Christmas, he thought… doesn’t come from a store. Maybe Christmas, perhaps… means a little bit more!

Let’s all take our queue from Mr. Grinch and Whoville and remember…

Welcome, Christmas, bring your cheer. Cheer to all Whos far and near. Christmas Day is in our grasp, so long as we have hands to clasp. Christmas Day will always be just as long as we have we. Welcome Christmas while we stand, heart to heart, and hand in hand.


Hash is a great way to use up leftover meat and veggies that are hanging in the fridge around the holidays.  I love to make hash and every time I do I can’t help but think of the Grinch slinking through Cindy Lou’s house stealing everything including the Who hash!

This hash combines sweet potatoes, brussel sprouts and homemade turkey chorizo for a filling breakfast fit for a Christmas morning full of opening presents!!

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 Then he slunk to the ice box. He took the Whos’ feast, he took the Who pudding, he took the roast beast. He cleaned out that ice box as quick as a flash. Why, the Grinch even took their last can of Who hash.

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The Grinch’s Who Hash

Olive oil
Garlic
1 cup red onion, diced
1 large red bell pepper, diced
1 poblano pepper, diced
2 cups sweet potato, pre-cooked (this is a great way to use leftover roasted potatoes)
2 cups brussel sprouts, sliced thin
Homemade chorizo (recipe below)
Fried eggs
To finish: salsa, cilantro, cotija cheese (all optional)

Turkey Chorizo
1 lb. ground turkey breast
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon Mexican oregano
1 teaspoon kosher salt
½ teaspoon crushed red pepper flakes
¼ teaspoon cracked black pepper
Splash of apple cider vinegar

To make chorizo: Mix all spices and apple cider vinegar together to make a paste.  Mix it with the turkey until thoroughly combined.

Heat a large cast iron skillet over medium high heat. When hot, add a big glug of olive oil and let heat. Add chorizo and cook 4-5 minutes or until cooked through. Remove from pan.

Heat a little more olive oil in the hot pan. Add garlic and cook until fragrant (about 30 seconds). Add onion, bell pepper and poblanos and cook until slightly charred around the edges. Add sweet potatoes and brussel sprouts and cook another 5 minutes or so until all the veggies are cooked through and a little crispy around the edges. Add the chorizo back to the pan and season with salt and pepper.

To serve: top the hash with two eggs any way you like them. I prefer over easy with all their yolky goodness. Top with a little of your favorite salsa, cilantro and a sprinkling of cotija cheese. Yum!

Source: Ruth’s Table

You’re a rotter, Mr. Grinch / You’re the king of sinful sots / Your heart’s a dead tomato splotched with moldy purple spots / Mr. Gri-inch! / You’re a three-decker sauerkraut and toadstool sandwich with arsenic sauce!

I bet if the Grinch started his day with this hash he wouldn’t have been so Grinchy!  🙂

What’s your favorite Dr. Seuss book?

Posted in Comfort Food, Date Night, Dinner, Family Friendly, Lunch, Make Ahead, Pork, Sandwiches, Slow Cooker, Summer, Vacation Food

Key West State of Mind -Cuban Sandwiches

I have a confession to make.  Some days I just want to run away and be a starving artist in some place beautiful and inspiring.

This feeling usually hits me about mid-week when I’m bogged down with work and life and Friday is just out of reach.  I especially feel this way when it’s the middle of May and dreary and chilly (less than 60 degrees, in May, in the South, what?! Remind me that I was complaining about this when it’s sweltering in August).

On days like today I dream of warm places, filled with culture, interesting people, and of course great food.

Five years ago we visited Key West for the wedding of some very dear friends and absolutely fell in love with the laid back atmosphere.  I often dream of warm, lazy days sitting on the porch, drinking, rum, and reading Hemingway with my pet cat.

Speaking of Hemingway, I’ve become slightly (okay maybe not so slightly) obsessed with him and his time in Key West since we visited there.  After visiting his home and his stomping grounds I am completely fascinated with that time and way of island life.

My husband and I often talk about the day when we win the lottery and run away to Key West.  We have a dream of opening a restaurant, cocktail lounge, and cigar bar combo that has just the right amount of class but still that not a care in the world vibe that would be the place that discerning “tourists” and locals would call home (or home away from home).  This all means a lot of rum, international flavors, and all things Cuban of course.

A girl can dream, right?!

So when I’m missing Key West, I make myself a good Cuban Sandwich, shake up a classic daiquiri, and get lost in the world of The Old Man and the Sea.  Maybe one day we’ll call that world home. 🙂

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Cuban Sandwiches
(makes 4-6 sandwiches)

 

Mojo Pork:
1-2 pound pork roast or boneless pork ribs
Juice of one orange
Juice of one lemon
Juice of one lime
½ cup chicken stock
2 bay leaves
1 Tablespoon dried Mexican oregano
1 Tablespoon cumin
1 Tablespoon paprika
2 cloves garlic, smashed
1 small onion, chopped
Salt & pepper

 

Cuban rolls
½ pound deli ham
Mojo Pork
Swiss cheese
Yellow mustard
Bread & butter pickles (I prefer homemade but your favorite store bought is great too!)
Butter

 

For the pork: Put all of the ingredients for the pork in the bowl of a slow-cooker and cook on low for 6-8 hours. Shred the pork for sandwiches. (Any leftover pork you have is great served over rice, with black beans, and some fried plantains!)

 

To assemble sandwiches:

Butter the outside of the Cuban rolls. Spread mustard on each half. Top one half with swiss cheese, a couple slices of ham, a good amount of pork (not too much or everything will fall out when you press it), and pickles. Top with the other half of the roll.

Press sandwiches on a panini press (or in a cast iron skillet topped with another heavy skillet) for 3-4 minutes until toasty and the cheese is melty.

 

Source: Ruth’s Table

 

Posted in Chicken, Comfort Food, Dinner, Lunch, Mexican, One Pot Meals, Refreshing, Restuarant Knock-off, Soup, Vacation Food

San Antonio Comfort Food

Have you ever visited someplace that had the most profound effect on you that its difficult to put into words?  Someplace where the people, places and cultures  seep into your very being and fill the crevices left behind when the place keeps a piece of you when you leave?  San Antonio is one of those places for me.

My husband and I visited San Antonio for our 10th anniversary a couple of years ago and had the time of our lives.  I could go on and on about the amazing places we visited, the people we met, the food we ate but I don’t think I could really do it justice.  That’s what happens when someplace affects you so deeply.  No words I write would ever express the feelings that we had while we were there.

There are days when I’m sitting at work and things are crazy or at home staring at a pile of laundry and my mind wanders to warm breezes that carry the smell of homemade tortillas to my nose and the sound of a classical guitar to my ears that transport me back to the River Walk.  My heart yearns for that some days.

We know the next time we are there, the city will open it’s arms and welcome us in like an old friend.

SACollage

As I’ve said before, one of the ways we like to reminisce is to recreate the meals we enjoyed on a special vacation.  In this case I’m craving the Tortilla Soup from Casa Rio on the River Walk.  We went here several times while we were in San Antonio for authentic Mexican comfort food.  After much trial and error this recipe is as close as I’m going to get.  Now if I just had rainbow umbrellas and a lazy river I’d be all set!

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San Antonio Tortilla Soup

  • 8 cups chicken stock (homemade is preferable but store-bought is fine)
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1 bay leaf
  • 1 cup tequila
  • 1 can fire-roasted diced tomatoes
  • 1 lb. boneless, skinless chicken breasts
  • 1 chipotle pepper in adobo (optional)
  • Salt & pepper
  • Garnishes: diced avocado, cilantro, Cotija cheese, tortilla chips, lime wedges

In a large soup pot, bring 4 cups of chicken stock, cumin, chili, garlic powder, bay leaf and tequila to a simmer over medium-high heat.  Add chicken breasts and cook 12-15 minutes or until cooked through. Remove chicken from stock and let cool and shred.  Add remaining chicken stock, diced tomatoes and chipotle pepper (if using) to the pot.  Bring to a boil and season with salt & pepper.  Let simmer 5 minutes.

To serve, place shredded chicken, avocado, cilantro and Cotija cheese in a bowl.  Squeeze lime over everything and put the wedge in the bowl.  Ladle hot broth over.  Top with tortilla strips.

Serves 6.

Source: Ruth’s Table

We will be back dear friend.

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Casa Rio Tortilla Soup


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Posted in Lunch, Portable/Picnic, Quick cooking, Sandwiches, Summer

Call Me…Crazy

I’m gonna go ahead and say it…

By the time you’re finished reading this post you are going to think I’m a little (or a lot) crazy…and I’m okay with that.  🙂

We all have weird food cravings, those things we can’t get enough of that nothing else will satisfy.  Just go ahead and admit it.  I won’t judge.  You love bologna and grape jelly sandwiches (my Grandma loves them!) or Pepsi and milk cocktails like Laverne and Shirley.  Or maybe you prefer something a little tamer like dipping your fries in mayonnaise or a Frosty (my personal fave).

To each his own I say.

I have a few favorite foods that a lot of people would turn their noses up at.  You’re intrigued now, right?  Two of my very favorite things that I can’t live without are…drum roll please…

salami

cauliflower

Wait!  Don’t run away just yet!!!  Just hear me out!

I am very thankful to have a husband who has an adventurous palate and loves me enough to indulge my weird food cravings…and not judge me for them.  Enter Salami with Marinated Cauliflower and Bitter Greens sandwiches.  Who knew that two of my favorite foods would play so well together?  I certainly wouldn’t have dreamed it but I’m happy they do!!   It also doesn’t hurt that celebrity chef Tom Colicchio endorses my weird sense of culinary bliss.  🙂

Just trust me on this one, okay?

Salami with Marinated Cauliflower and Bitter Greens

Marinated Cauliflower Ingredients:

  • 1 medium head cauliflower
  • 1/4 red onion, finely chopped
  • 1 teaspoon garlic, chopped
  • 1/2 cup golden raisins
  • 3 tablespoons capers, drained
  • Pinch of red pepper flakes
  • 2 teaspoons caraway seeds
  • 1/2 cup Italian parsley, finely chopped
  • 2 teaspoons dried oregano
  • 1 cup extra-virgin olive oil
  • 1/3 cup white wine vinegar
  • 2 teaspoons kosher salt
  • Freshly ground black pepper

Sandwiches:

  • 4 soft ciabatta rolls
  • 1/2 pound hard salami, sliced thin
  • 2 cups loosely packed bitter greens (I used mustard greens)
  • 4 teaspoons Dijon mustard

Using a sharp knife or slicing attachment of a food processor, slice the cauliflower as thin as possible.  Combine cauliflower and rest of the marinade ingredients in a large bowl and mix well.  Marinate for at least 6 hours.  Make sure to stir the ingredients well before using it on sandwiches.

To assemble sandwiches, cut ciabatta rolls in half (tip: cut the bottom of the bread a little thicker so the marinade soaks in).  Place the marinated cauliflower on the bottom half of the bread, top with salami and bitter greens.  Spread the Dijon on the top half of the bread and cap the sandwiches.   Cut into halves and serve.

Source: ‘Wichcraft by Tom Colicchio

I am so weird…sigh…

What is your weirdest food craving?

ps-the cauliflower is really great all on its own!