Tag Archive: cheese

Grilled Cheese Green Chile Burger-Where’s the Beef?

Where’s the beef?  Remember that line from the old Wendy’s commercials on tv?  Everybody was saying it.  I’m not really sure what that was referring to.  But I think it was the little lady who said it that caught our attention.  Anyway – I liked beef then and I like it now.  I just don’t eat it very often.  Not nearly as often as chicken and certainly more than fish.

Savannah picked beef as our topic for Saturday Dishes this week, so I dutifully followed her suggestion and made a Grilled Cheese Green Chile Burger on Grilled Toast.  If I’m gonna make it beef it might as well have every other flavor I enjoy too.  Now this can be made with ground turkey or chicken and still have all the flavors.  Not me, oh no!  Beef it will be and it was good!  Not the most original beef dish, but my favorite!  What’s yours?

Grilled Cheese Green Chile Burger

I got a new Le Creuset Red Skinny Grill for my birthday.  I love this.  It is just the right size for a small serving.  The wind was blowing at 50+mph when I made these, so no way would I do them on the outside grill.  It worked great.

Grilled Burger

Grilled Cheese Green Chile Burger

Then add the toppings and you’re ready to eat.  Steak fries would be good too.(In my dreams!)  Ok, so you can’t see the beef too well because I like all the toppings just as well as the beef.  Green chiles and avocado especially.   I don’t care for too much lettuce on my burgers unless it is finely shredded and on top of a Whataburger.

Come on over to Saturday dishes and share your favorite beef dish.

Saturday Dishes

Hugs and Kisses Eggs

Valentine’s Day is one of my favorite days.  For me it means sweets to eat and sweeter still notes declaring my fondness, affection and love.  It is just a sweet time.

I met my husband near Valentine’s Day.  I had never received roses from anyone before.  He sent me a yellow rose.  (Those were his favorites.)  In high school I had an English teacher who said if a guy gave you one rose, you should ask where are the other 11?  If he came back with 11 roses he was a “keeper.”  So I did.  They came the next day!  A girl never knows if she doesn’t ask, right?  It must have been ok.  It seemed to work out.  It was so sweet to get roses.  I love flowers too.

Anyway, Hank loved breakfast.  I think it was his favorite meal, especially on the weekends or on vacation.  He had a pretty strict menu.  Eggs, pork of some type, grits or potatoes (maybe gravy) and toast, coffee and orange juice were the order.  How it was prepared and in what combination didn’t matter.  So I was trying to think of a Valentine’s Day breakfast meal when I spied two slices of white cheese and a large bell pepper.  Why not try to cut the bell pepper into a slice that looked like a heart.  It didn’t work.  Next was to use the cookie cutter to cut the cheese into a heart.  That was much better.  Thus, eggs in pepper rings with cheese hearts came to be. Just thinkin’ about Hank and breakfast on a Saturday morning.

Valentines Breakfast

Pimiento Cheese Stuffed Peppers

A guest post by Big Sister

2013 Superbowl and Chili

I can’t stand not to get in on this party. My Mom is having so much fun. I am seeing such great stuff that I don’t know where to start.  So, here is one addition and I have two more coming this week.  My neighborhood is having a Super Bowl Party and I will be bringing these things.  My neighbors love the spicy stuff so I had to take my regular pimiento cheese and add some more zing to it.

Stuffed Peppers

Nacho Burger

Someone on Facebook asked, “What are you planning for your Super Bowl eats?” I replied, “A burger and some decadent dip/chip.” Then I started thinking what my choices would be? Nachos are such a good flavor combination to me. Salty chips, cheese, onions, tomatoes, beans and sour cream if you like it. Not my favorite.

When my son lived at home we would have Super Nachos for Sunday supper on occasion. I would spread refried beans on tostado chips, Then brown some ground meat with a taco or fajita seasoning. Drain it and sprinkle it on top of the chips. Load on the grated cheese or jarred queso sauce with onions and tomatoes. They had to be eaten hot out of the broiler. They were so good.

So I have combined my favorite flavors into a burger (without the bun for me). This takes care of a burger and dip/chip choice. Good eats! Good food! Good luck with the team of your choice.

Nacho Burger

Make sure you stop by my Superbowl/Chili party this week to share your ideas and see what others have shared.Tumbleweed Contessa Superbowl and Chili Party

Low Fat Enchilada Soup

Time to get on those New Year’s Resolutions.  Put the cookie dough away and get back to basics.  I am starting with one of my favorites.   It has been cold and gray and nothing will do right now but soup.  I initially thought of one of my rich and warm chili recipes but that contradicts with any sort of healthy eating.  This soup has all the flavor and very little fat, depending on how much cheese one uses for the top and the kind of tortilla chips added.  You’ll note in the picture that I got a little heavy handed with the cheese, but hey, I didn’t have greasy chili!  Somewhere this started as a Weight Watcher’s recipe that I got from a friend over the phone.  I have made a lot of changes to suit my taste including omitting the chicken.  It isn’t a lot of fat, but if I don’t need or miss it, why not leave it out?  Room for more cheese!

Cast Iron Skillet Frittata

I had an inspiration this morning for another leftover ham dish.  I fixed it for brunch, but it would be good for dinner or any time.  If you want to mess up all those dishes so early in the morning, be my guest and make it for breakfast.  I am a messy cook and can use almost every pan in the kitchen on a good day.  Just ask my girls.  But today it was me on my own to cook and clean!

Back to the leftover ham.  I had put it in the freezer, so I had to peel off about three slices and defrost in the microwave for a couple of minutes.  At that point it was ready to dice.  At this rate I think I have about 3 more meals, maybe 4 from a small, sliced ham I received as a gift for Christmas.  Be thrifty and use up those gifts.

Anyway, it is a cold, grey day here today and the kitchen is the place for me to be.  Even at work on a day like this I would prefer to be at home baking.

As we move into a new year the Tumbleweed Contessa crew wishes you the best.  May you have all you need and your health, your faith, and your family be secure.

Blessings and best wishes for a Happy New Year!     The Contessa (Linda)

Rosemary Grapes and Shrimp with Loaded Grits in Chili Garlic Oil

Rosemary for remembrance they say.  Here are a couple of rosemary recipes that bring back good memories for me.

Rosemary Roasted Grapes

Sounds strange I know.  I was a bit confused myself.  I had these at a restaurant in Austin recently.  A local hot spot on Anderson Lane called Bartletts. When the waiter put them down I went to grab some and they were hot!  Oh no, one of those over-priced restaurants that do ridiculous things, I thought.  There aren’t many things that I won’t try once though.  So, I proceeded to take a bite.  They were delicious.  They were so good that I just ordered vegetables for dinner and they were all good.  All of the creations had really great flavor combinations with very little oil and butter.  I am always looking for ways to make fruits and vegetables more appealing.  This is an easy way to do that.  These would be excellent on a cheese board for a cocktail party or appetizer.  Here is my rendition.

  • bunch of grapes-rinsed but still on stem
  • 2 pinches coarse salt
  • 1 tablespoon of Olive Oil
  • 1 teaspoon of finely chopped rosemary

Heat oven to 450 degrees.  Place grapes on a cookie sheet.  Drizzle with olive oil then sprinkle on coarse salt and rosemary.  Heat in the oven for 5-7 minutes. 

Rosemary Skewered Shrimp and Mushrooms with Rosemary-Chili-Garlic Oil over Loaded Grits

I have been building this dish in my mind for some time.  Actually since I had a very delicious BBQ Shrimp and Grits at Emeril’s NOLA in New Orleans.  I love that good food just inspires more good food!

I like to have bold flavor in my food.  If it is salty, really salty, if it is spicy, really spicy etc.   Rosemary is such a robust flavor I wanted to combine it with my other favorite strong flavors, chili and garlic.  I had to have something with it.  A neutral and light conductor like shrimp was just the thing but chicken would probably be good too.  I think Polenta would work well but I chose grits.  That seems the perfect backdrop to my favorite flavors and I am crazy for shrimp and grits.  This is not an everyday meal and I made small portions because the grits are so rich.  Enjoy!  I know I will.

For 2 servings:

  • 2 woody rosemary stems
  • 8 colossal shrimp (Gulf shrimp is in season right now)
  • 8 small mushrooms baby bella or white
  • Salt and Pepper
  • 1 teaspoon finely chopped rosemary
  • Chili garlic rosemary oil for drizzling-see recipe below
  • 2 cups of cooked grits
  • ½ cup of cheddar cheese
  • 1 tablespoon freshly chopped chives
  • 3 tablespoons crumbled bacon (cooked)
  • Lemon for serving

Make the chili garlic rosemary oil the night before or the morning of when you plan to have these.  Soak rosemary in water for 30 minutes.  Drain and set aside to dry.  Wipe mushrooms. Shell and clean the shrimp.    Remove almost all the leaves on the rosemary stem except some at the end for presenting.  Using a small paring knife make a point at the opposite end from where the leaves were preserved.  Alternately skewer the shrimp and mushrooms.  You can adjust the number for servings and the length of the rosemary stem.  Place the skewers in the fridge until just before cooking.

Preheat the grill.

Make the grits.  When complete add cheese, chives and bacon.  Keep warm on stove over lowest heat and stirring occasionally.

Brush the skewers with chili garlic rosemary oil and place on the grill.  Cook for about two minutes a side or until they begin to curl.

Divide the grits between two bowls (oops mine got extra).  Lay cooked skewers on top and drizzle with remaining chili garlic rosemary oil.  Serve with fresh lemon wedge.

Chili Garlic Rosemary Oil

  • 6 tablespoons of olive oil
  • 4-6 garlic cloves peeled and crushed
  • 2 tablespoons of chili flakes
  • 1 tablespoon finely chopped rosemary

In a small saucepan, Heat over medium heat for a few minutes until very hot but not boiling.  Turn the heat off, cover and let sit until ready to serve.  The longer it sits, the better it gets!

Taking this on over to Strut Your Stuff Saturday to extend the memories!  Also sharing with:

 

 

 

Middle Sister Remembers The Best Snacks She Ever Ate!

I wish that I could offer some hoopty doopty recipe, but these snacks are so good, so satisfying and so easy!  I don’t know if my girls will ever appreciate the simplicity of bologna, tortillas, cheese, Hershey’s syrup – I digress.  These keep you humming along and should be treated as a rare treat, not a regular snack.

Tortillas (3 Ways)

A Sweet Sensation 

I can’t recall my first one, but I can taste the butter and sugar together right now and feel a bit dribbling down my chin.  I think that was a requisite.  I don’t know if Tumbleweed Contessa came up with this or if it was just us being home and figuring it out.  Either way…try it and tell me if you don’t agree.

Start with a packaged flour tortilla (the small soft taco size).  Spread with butter or margarine. Microwave for about 30 seconds and sprinkle with sugar.  That’s it!  Fold it in half, eat it and go!

A Gooey Mess

We still eat these at the house.  My husband calls them “cheesy’s.”  Look, we can’t make him understand quasi-quesadilla.

Start with a packaged flour tortilla (the small soft taco size).  Add some cheese, about 1 ounce of whatever kind you like.  (I always went for plain old American).  Microwave for about thirty seconds.  That’s it!  Fold it in half, eat it and go!

Kind of like A Hot Sandwich 

I can remember my grandmother making fried bologna or bologna on the stove for anyone that would ask.  The conversion to a tortilla and bologna came along with microwaves and El Paso, I am certain.  Anywho, I have not had this in forever and am considering buying some bologna just for this. 

Start with a packaged flour tortilla (the small soft taco size).  Add a slice of deli meat (I am partial to bologna.)   Microwave for about thirty seconds.  That’s it!  Fold it in half, eat it and go!

I think that I would freak everyone out with the cheese and chocolate idea.  Try these and see what happy faces you find.  It’s a treat!

Cześć

Olympics IV

Cześć (hello),

Today we are eating in Poland.  Their food is hearty and comforting.

Polish cuisine (kuchnia polska) is a style of cooking and food preparation originating from Poland. It has evolved over the centuries. Polish national cuisine shares some similarities with other Central European and Eastern European traditions as well as French and Italian. It is rich in meat, especially pork, chicken and beef (depending on the region) and winter vegetables (cabbage in the dish bigos), and spices. Generally speaking, Polish cuisine is hearty and uses a lot of cream and eggs. The traditional dishes are often demanding in preparation. Many Poles allow themselves a generous amount of time to serve and enjoy their festive meals, especially Christmas Eve dinner (Wigilia) or Easter breakfast which could take a number of days to prepare in their entirety.  Take a look at this site.  I am fascinated by the food we know today and how it has evolved.  http://en.wikipedia.org/wiki/Polish_cuisine

These would be my kind of people.  Hearty food that is very involved to prepare.  I love holidays when I can plan and cook for a week!  The two recipes I chose for today are a little involved and very hearty.  I hope my friends are hungry.

Poland first participated at the Olympic Games in 1924, and has sent athletes to compete in every Summer Olympic Games since then, except for the 1984 Games, when they participated in the Soviet-led boycott of the 1984 Summer Olympics. Poland has also participated in every Winter Olympic Games.

Polish athletes have won a total of 261 medals in both the summer and winter games, with track and field events are the most successful. Poland is the third most successful Eastern European country (after Hungary and Romania) of these who have never hosted the Olympics.

62 gold medals, 80 silver medals and 119 bronze medals.

This looks like a very good dessert or breakfast bread.  Not too sweet, but the dough and filling together with a cup of hot tea would be perfect.  Give it a try.  I can see a little Polish grandmother (babcia) kneading the dough and patting it into a perfect rope to bake for her family.  Actually I can see my mother’s mother (Grandma Pilk) doing that very thing.  She could make homemade noodles in one sweep of a knife have them cut and flipped on the back of a chair to air dry.  She was such a sweet little lady.  And she made good food.  From good German stock!

Cheese Babka

Dough:

  • 1 (.25 ounce) package active dry yeast
  • 1 pinch white sugar
  • 1/4 cup warm water (110°)
  • 1/2 cup butter, melted
  • 1/4 cup white sugar
  • 1 1/2 teaspoons salt
  • 2 teaspoons vanilla extract
  • 3/4 cup lukewarm milk
  • 3 eggs
  • 4 cups all-purpose flour, divided

Cheese Filling:

  • 1 1/2 cups farmers cheese (a dry cottage cheese)
  • 1/3 cup white sugar
  • 1 1/2 tablespoons sour cream
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 tablespoons butter, melted

Sprinkle the yeast and the pinch of sugar over the warm water; stir to dissolve. Let stand until foamy, about 10 minutes.

Combine the 1/2 cup butter, 1/4 cup sugar, salt, 2 teaspoons of vanilla, milk, and 3 eggs in a bowl with 1 cup of flour and mix well. Add the yeast mixture and beat for 1 minute. Gradually add the remaining flour to form a soft dough. Turn the dough onto a lightly floured surface and knead until smooth and elastic, adding small amounts of flour as necessary to prevent sticking. Shape the dough into a round, and place it in a greased bowl, turning to coat. Cover with plastic wrap and let the dough rise at room temperature until doubled in size, about 1 1/2 hours.

Filling:

Beat together the farmers’ cheese, 1/3 cup sugar, sour cream, 1 egg, 1 teaspoon vanilla extract, and almond extract in a bowl until smooth. Set the filling aside. Lightly oil a 10-inch fluted tube pan (such as a Bundt®).

Turn the dough onto a lightly floured surface and pat into a 10-inch by 12-inch rectangle. Brush the dough with the 2 tablespoons of melted butter. Spread the cheese filling evenly over the dough. Roll the dough up like a jelly roll, starting from the long end; twist the dough 6 to 8 times to form a rope. Pinch the seams and ends closed and arrange the rope of dough in the greased pan. Cover loosely and let rise 1 hour.

Preheat an oven to 350°.

Bake the babka until deep golden brown, 40 to 45 minutes. Remove from oven and let stand for 5 minutes; invert the babka onto a wire rack and remove the pan. Allow the babka to cool for at least 2 hours before slicing.

Footnotes

  • Use a farmers’ cheese that resembles very dry cottage cheese; do not use the      slicing cheese that is also called farmer cheese or Amish farmer cheese.  Put in a strainer or colander lined with cheese cloth to allow the liquid to drain.  You should do this overnight.
  • If you have a silicone Bundt® pan, it will work wonderfully in this recipe

 

Potato Pierogies [peer-Oh-Gees]

Potatoes.  Yummy.  What can be wrong about this Polish tradition?  Potatoes wrapped in a dough?   A great way to use leftover potatoes. And very inexpensive to make.  They do go fast.  If you are late to the table you may get a few scraps.

Dough

  • 2 large eggs
  • 1/2 teaspoon salt
  • 2 cups flour
  • 2 ounces cream cheese
  • water, as needed depends on how dry flour is

Filling (traditional)

    • your favorite mashed potatoes
    • sautéed onions
    • 1 teaspoon fresh thyme minced
    • sour cream

Use a food processor with the blade and pulse flour and salt.  Add eggs and cream cheese and run processor till crumbly about 20 seconds.  Then through tube slowly add lukewarm water till dough comes into a ball.  Process 6 seconds. If sticky just add a little more flour. Let rest 20 minutes.

Roll half the dough on floured surface to about 1/16 inch thick.  Cut out 5 inch circles using a glass or cookie form.  Fill each circle with about 2 tablespoons of filling.

Fold over making sure edges are sealed.  If dough won`t seal lightly brush water on edges and pinch together.  Continue till all dough and filling is used up.

Cook in salted boiling water with olive oil. Cook no more than 10 at a time do not over crowd.  Stir to avoid sticking. About 3 minutes.

Remove with slotted spoon and place in bowl. Add sautéed onions and butter to coat. Repeat till all are cooked.

You can serve with sour cream.

After boiling you can also pan fry in butter and onions and thyme till golden brown.

Now I didn’t actually make these.  I browned them in a skillet with butter and served them the sautéed onions and sour cream.  They were originally frozen.  I believe the fresh made would be more tender and the mashed potatoes could have been flavored with bacon.  But they were good anyway.  I even tried one with Grandma Jo’s Salsa.  Yum!  Blending of cultures, you know what I mean?

Szczęśliwy Gotowanie  (Happy Cooking)

Mexican Fiesta

As I have said before I try to eat healthy.  Sometimes nothing will do though but to have a good mexican dinner.  My favorite is enchiladas with all the trimmings.  Here in the West Texas town of El Paso everyone has the best recipe for tacos, rice, salsa, beans, tamales and most importantly enchiladas.  My best are traditional with red sauce. To go to the fancier side, I do Suiza sauce.  Here are the recipes.  I gotta go eat!

Baked Tortilla Chips

  • 6 wheat or white corn tortillas
  • Pam non-stick cooking spray
  • Kosher Salt

Cut the tortillas into quarters or sixths, place on a baking sheet and lightly spray with the non-stick cooking spray.  Sprinkle with salt.

Bake at 425° for 10 minutes.  Watch closely so they don’t brown too much.

 

Mexican Chicken Enchiladas with Suiza Sauce

Sauce

  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 3 1/2 cups milk
  • 1 1/2 cups chicken stock
  • 1/2 pound shredded pepper jack cheese
  • 1/2 teaspoon salt

Enchiladas

  • vegetable oil
  • 12 corn tortillas
  • 2 cups cooked cubed or bite size chicken meat
  • 1 small can chopped green chiles
  • 1 cup chopped green onions
  • 2 cup shredded pepper jack cheese
  • 2 tablespoons chopped fresh cilantro leaves, for garnishing, if desired
  • 4 ounces Queso Anejo, shredded (substitute Parmesan if unavailable)
  • 1 cup sour cream, for serving, optional
  • Salsa or Pico de Gallo, for serving, optional

Sauce 

Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1 minute. Whisk in the milk, little by little, until thoroughly combined. Add the chicken stock and bring sauce to a boil. Reduce heat to a simmer and cook until thickened and flavorful, about 10 minutes. Add the pepper jack and stir until melted. Season with the salt and remove from the heat. Set aside, covered, while you assemble the enchiladas.

Enchiladas

Heat a small skillet over high heat. When hot, add some of the vegetable oil and 1 of the tortillas. Cook until soft, turning midway, about 30 seconds per tortilla. Transfer to a plate to assemble the enchilada.  (You can’t stop to answer the phone now.)

Place some of the chicken down the middle of the tortilla, top with some of the green chiles and grated cheese.  Spoon about a tablespoon of the sauce down the center of the chicken/cheese and roll the tortilla.  Place seam-side down in the baking dish.

Cover the baking dish with aluminum foil and bake for 25-30 minutes at 350°. Remove the foil and continue to bake for about 10 minutes more, or until the sauce and cheese are bubbly and light golden brown on top.

Serve immediately, garnished with a dollop of sour cream, chopped cilantro, Spanish Rice and a spoonful of Grama Jo’s salsa, if desired.