Party with Leah

Sweet & Spicy Chinese Green Beans

noreply@blogger.com (Leah) — Sat, 15 Nov 2025 18:35:00 -0600

I had this incredible dish for the first time recently and within days I had picked up the ingredients to remake it. Green beans are one of my favorite vegetables, so it was nice to find a new and delicious way to prepare them.

This is great as a main course (esp for lunch!), perhaps with rice, or as a side dish with other Asian entrees. Super cheap, fast and easy to make.

Ingredients:

1 pound green beans, ends trimmed

2 tablespoons sesame or vegetable oil

2 teaspoons Thai chili garlic paste

2 green onions, chopped

6 cloves garlic, chopped

2 tablespoons soy sauce (or to taste)

2 tablespoons rice wine vinegar

2 tablespoons brown sugar

2 teaspoons red pepper flakes (for garnish, if desired)

Directions:Heat a nonstick skillet or wok on medium high; add oil. Add the green beans and stir fry them for about 6 minutes, or until they start to brown a bit. Toss in garlic, green onions, and chili-garlic paste. Add soy sauce, rice vinegar, sugar, and about 1/4 cup water. Cook for a few more minutes, until most of the liquid has cooked off and the green beans are still crisp, but a bit softened and shriveled. Do not overcook, or the green beans will be mushy. Remove from heat and serve while warm, sprinkled with red pepper flakes if desired.

Biscuit Pancakes with Sausage Cream Gravy

noreply@blogger.com (Leah) — Tue, 3 Jan 2023 14:22:00 -0600

I turned a biscuits and gravy recipe into biscuit pancakes with sausage gravy. I've listed the directions for both below. Either option is delicious, the gravy is the real star here; you could practically serve this sausage gravy on a shoe and it would still be mouthwatering!

Biscuit Batter:
2 cups all-purpose flour (plus more if rolling)
2 teaspoons baking powder
1 teaspoon salt
8 tablespoons cold butter (1 stick), cut into small pieces
1 cup cold buttermilk

Note: If you're in a hurry you can just use Bisquick and milk. Add a little melted butter to it for more flavor!

Sausage Cream Gravy:
2 tablespoons butter
1 pound ground pork
1/3 cup all-purpose flour
1 tsp garlic powder
1/2 teaspoon cayenne pepper
3 1/2 cups heavy cream (can sub milk for less calories)
Salt and pepper, to taste

Chopped Rosemary, to garnish, for color, if desired

Directions:
Whisk together the flour, baking powder and salt in a large bowl. Add the butter and using a mixer or pastry blender, cut the butter into the dry ingredients until mostly combined. Add the buttermilk and stir until the dough comes together. The dough will be lumpy but that's okay!

If making pancakes, drop heaping tablespoons of the batter onto a griddle at about 300 degrees and allow to cook for about 1 minute per side or until risen. Note: for the pancake version, you may need to add more water or milk to make the batter easier to pour.

For biscuits, preheat oven to 425 degrees and grease a baking sheet. Place dough onto floured surface and sprinkle with additional flour. Pat the dough into an approximately one inch thick circle.

Use a round cookie cutter to cut out biscuits. Transfer to the prepared baking sheet. Gather any scraps and cut out additional biscuits. Bake in the preheated oven until the biscuits have risen and are golden brown on top, about 15 minutes.

Sausage Cream Gravy:

Heat butter in a skillet until melted and then add the ground pork. Cook until brown, breaking up into smaller pieces as it cooks. Do not drain fat. Reduce heat to low and sprinkle meat with flour and cayenne pepper. Cook, stirring frequently, about 2 minutes or until flour has cooked slightly. Gradually stir in the cream and bring to a simmer. Cook until mixture has thickened and then season to taste with salt and pepper.

Ladle sausage cream gravy over the biscuits or pancakes just before serving. If using the fresh rosemary, sprinkle over the gravy and serve. Yum!

Carne en su Jugo (Meat in it's Juices)

noreply@blogger.com (Leah) — Mon, 28 Dec 2020 20:56:00 -0600

I first had this when a friend brought it over from a restaurant. I'd never heard of it, but I love Mexican food and this soup was amazing. It's also easy to make! The fun thing about it is since the toppings and veggies are served on the side, it can be customized to anyone's preferences. A great meal for a party or a cold wintry night.

Ingredients:

8 fresh tomatillos
3 serrano chile peppers
6 cloves garlic, peeled
3 cups beef stock or broth
12 slices bacon
3 pounds skirt or flank steak
3 cans pinto beans (15.5 ounce each)
1 red onion
1 bunch cilantro
Ground black pepper, to taste
Salt, to taste

Optional Toppings / Extras:
Diced Tomato
Diced Onion
Grilled Knob Onions (Cebollitas Asadas)
Chopped Cilantro
Lime Wedges
Hot Sauce or Salsa
Pickled or Sliced Radishes
Sliced or Diced Avocado
Mexican Rice
Corn Tortillas and/or Tortilla Chips or Strips
Cheese (Queso Cotija or Cheddar)

Directions:

There are 2 options here; to truly make this from scratch, or skip a couple of steps and make it an easier way. I made it from scratch, but if you don't have access to tomatillos or an immersion blender, you can easily buy tomatillos in cans or even tomatillo juice in the Mexican aisle of any grocery store... or even go one step further and substitute the tomatillos for one bottle of mild salsa verde, in which case you wouldn't need to blend the soup at all.

Here's the from scratch version: Cook the bacon until crispy, remove to drain and reserve some of the bacon fat. While the bacon is cooking, dice the skirt steak into bite sized pieces. Using some of the bacon fat as oil, season the skirt steak with a little salt and pepper and sear it in a frying pan until lightly browned. It doesn't have to be cooked all the way through, as it will be going into the soup; this step is just to give it a bit of caramelization so it will have more flavor. Once all the steak is lightly cooked, set it aside.

Peel the tomatillos and rough chop the serrano peppers (remove the seeds if you want the soup to be less spicy). Rough chop the garlic and red onion and remove the larger stems from the cilantro. Add the tomatillos, peppers, garlic, onion, cilantro, beef broth, about 1/2 cup of the cooked steak and a few slices of the bacon to the bottom of a large soup pot. Use an immersion blender to blend the mixture until smooth. If you don't have an immersion blender, you can use a regular blender and then transfer to a pot.

Bring the mixture to a boil, then reduce heat to medium. Add the beef. Simmer until tender, at least 30 minutes, or until the texture of the soup is to your liking (the longer you cook it, the thicker it will get). Either crumble or rough chop the bacon while the soup is cooking. Just before serving, stir the bacon and beans into the soup.

As mentioned, you can serve this with any number of toppings or rice on the side. I served it with rice, tortillas, grilled knob onions, sliced radishes, cilantro, extra salsa and diced avocado!

Classic Chinese Fried Rice

noreply@blogger.com (Leah) — Thu, 17 Sep 2020 13:10:00 -0500

Fried rice is one of my absolute favorite Chinese dishes. Personally, shrimp fried rice is my go to, but there are so many variations. It's also super easy and affordable to make, once you know a few tricks!

Ingredients:

4 whole large eggs, whisked until smooth

1/4 cup soy sauce, or to taste
1/4 cup sesame oil
1 large bag frozen peas with diced carrots
4 cups cooked rice

8 green onions, chopped, including white parts

1/2 teaspoon white pepper

Protein (if desired)

1 lb raw, peeled, deveined shrimp (sauteed until pink and firm, but not overcooked)

OR - you can add diced chicken, Chinese BBQ Pork (click link for recipe) mixed vegetables, steak... this is an easy recipe to modify!

Directions:

Heat the sesame oil on medium high heat in a large non-stick pan and add the rice. The true secret for fried rice is that leftover, cold or room temperature rice is far easier to crisp than hot rice you've just steamed. If you know you're making this dish in advance, you can make the rice the day before OR what I usually do is if I make some sort of dinner with rice, I set some aside and make fried rice sometime later that week.

The first time I learned this trick, someone suggested saving plain takeout rice and using it to make fried rice... a funny idea, ordering Chinese delivery one day and then making Chinese food from scratch a few days later! But... I've used this trick multiple times, ha ha... I do really like fried rice!

Cook the rice, stirring as necessary, for about 10 minutes or until it gets brown and crispy. Add the egg to the edge of the pan and mix it around until scrambled, then integrate into the rice. Add the veggies, soy sauce and white pepper, then cook until desired texture is achieved. Taste and add additional soy, if needed.

If adding protein or veggies, you would cook those separately and then stir in once the rice is done. Enjoy!

Char Siu - Chinese BBQ Pork

noreply@blogger.com (Leah) — Thu, 17 Sep 2020 12:39:00 -0500

I wanted to make BBQ pork fried rice and had never realized that the pork in the rice is itself, from a classic Chinese recipe called "Char Siu". It's used in various recipes or just served alone.... and it's delicious.

Ingredients:
4 lb pork shoulder roast
1/4 cup soy sauce
1/4 cup hoisin sauce
4 cubes red bean curd
4 tablespoons five spice powder
1/4 cup honey
1/4 cup Shaoxing cooking wine (Chinese cooking wine)
1 tsp ground white pepper
2 tablespoons sesame oil
2 cloves garlic, finely chopped

Glaze:
1/4 cup honey
1/2 cup marinade

Directions:

Slice the pork roast along the grain into long strips no thicker than 2 inches. Trim off any large pieces of fat.

Mix all the ingredients (with the exception of the glaze items) and mash in the bean curd. Whisk until combined.

Pour marinade over pork until coated and marinate for 24-48 hours in the refrigerator, turning the pork at least once to ensure even distribution. Reserve some of the leftover marinade for the glaze.

When ready to cook the pork, heat an oven to 400 degrees. Roast the pork uncovered for 15 - 20 minutes or until it starts to brown. Whisk the glaze ingredients together until combined. Remove the pork from the oven and brush with the glaze, then return to oven for about 10 minutes, or until the glaze has dried. Remove and glaze again.

You can glaze the pork as many times as you like, but somewhere between 3-5 times should do the trick. Roast for about an hour or until the internal temp reaches 155 degrees, then remove.

If the pork does not have a crispy exterior at this point, glaze it again and turn the oven to broil, leaving the oven door open, until the meat is charred as desired.

Be sure to let the pork rest for at least 10 or 15 minutes before serving. If making for fried rice, dice the pork into 1 inch pieces and combine with rice - here's a recipe for fried rice. Enjoy!

Bacon-Cheddar Hasselback Potatoes

noreply@blogger.com (Leah) — Thu, 7 May 2020 17:23:00 -0500

I don't know why I never tried to make these potatoes before, since I've seen the recipe all over the internet for years. I think it looked challenging, but it is actually very easy and fast!

Yield: 4 servings

Ingredients:

4 large russet potatoes

1/4 cup unsalted butter, melted

8 slices cooked bacon, cut or broken into 1/2 inch pieces

1 cup shredded cheddar cheese

Kosher salt and ground black pepper, to taste

Optional toppings: sour cream, chopped chives or green onions

Directions:

Preheat oven to 400 degrees.

Make cuts in each potato, about 1/8 inch apart, stopping just before cutting through to the the bottom. Place on a greased baking sheet and drizzle with butter, then season with salt and pepper. Place baking sheet in oven and bake until the outsides are beginning to crisp, about 45 minutes.

Remove potatoes from oven and place bacon pieces evenly throughout the cuts in the potatoes. Drizzle with more butter and sprinkle each potato with the cheddar cheese. Place back in the oven and bake an additional 10 minutes or so, until cheese is melted and bacon pieces are crisp.

Once the potatoes are ready, top with any desired toppings and serve! Enjoy!

Crispy Mongolian Beef

noreply@blogger.com (Leah) — Tue, 28 Apr 2020 14:01:00 -0500

Serves 2 to 4

Ingredients:
Vegetable oil (for frying)
2 teaspoons ginger, minced
2 tablespoons garlic, chopped
1 cup soy sauce
1 cup water
1 cup dark brown sugar
2 lbs flank steak
1 cup cornstarch (divided,1/2 cup for sauce, 1/2 cup for beef)
6 green onions, sliced on the bias in approx. 1 inch pieces
2 cups sliced mushrooms (if desired)
2 tablespoons white sesame seeds (if desired)

3 cups white rice (if desired)

Directions:
Heat about 2 tablespoons of oil in a sauce pan over medium heat. Add green onions, ginger and garlic to the pan and fry until softened. Add soy sauce and water, then add brown sugar and cornstarch and stir until the sauce thickens. Remove from heat and let stand.

If you would like to add mushrooms to the dish, cook those separately and set aside.

Slice the flank steak against the grain into thin, bite sized slices. Dab with a paper towel to remove excess moisture, then dip each piece of meat into cornstarch on both sides. Let the beef stand for about 10 or 15 minutes, to allow the cornstarch to adhere.

Heat about 1 cup of oil in a skillet or wok on medium heat. Add beef to the oil in batches, frying until just crisp and removing to let drain on paper towels.

Once all the beef is fried, pour any remaining oil out of the pan. Add the beef, sauce and mushrooms (if using) and warm on low heat until meat and veggies are covered in sauce and hot. Remove and garnish with sesame seeds if desired, then serve. This is most frequently served over white rice. Enjoy!

Loaded Irish Potato Pancakes (Boxty)

noreply@blogger.com (Leah) — Mon, 16 Mar 2015 18:01:00 -0500

Boxty are traditional Irish pancakes, different than American style potato pancakes in that they are made from half hash browns, half mashed potato. I prefer them to traditional potato pancakes; something about the mixture helps make them a bit less greasy.

The Irish saying goes, "Boxty in the griddle, boxty in the pan, if you can't make boxty, you'll never get a man!" Sexism and cooking; a great combination! Happy St Paddy's Day!

Yield: 4-6 servings

Ingredients:
3 cups grated raw potatoes or frozen shredded hash browns
2 cups all purpose flour
2 cups mashed potatoes
3 eggs
1/4 cup milk
Salt and pepper, to taste
Vegetable or olive oil, for frying

Directions:
Prepare mashed potatoes using standard methods and set aside to cool (can be made the night before, or used from leftovers). Toss the grated potatoes with flour in a bowl. Stir in the mashed potatoes. In a separate bowl, whisk together eggs and milk, then add to the potato mixture. Season to taste with salt and pepper.

Heat the oil on a griddle or pan, then drop the potato mixture in large tablespoons onto the hot surface, pressing down slightly to form patties. Fry on both sides until golden brown, about 5-7 minutes per side. Drain on paper towels and serve while warm.

Note: I turned these into "loaded boxty" pancakes; with sour cream, crumbled bacon, cheddar cheese and green onions. There are a lot of variations on boxty, so if you're in the mood to experiment, search online for more ideas. In Ireland, these are traditionally served with breakfast or dinner, so there are a ton of ways to serve this recipe. Enjoy!

Very Berry Muffins

noreply@blogger.com (Leah) — Mon, 16 Mar 2015 17:48:00 -0500

A super easy muffin recipe! Use fresh berries in the summer, frozen berries in the winter. For this recipe, I used a combination of strawberries, blueberries and raspberries, but you could substitute other berries such as blackberry, boysenberry, etc. These smell great while in the oven and taste even better while still warm!

Yield: approx 15 small muffins

Ingredients:
1 cup brown sugar
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 stick unsalted butter, chilled and cut into small pieces
1 cup cream cheese
1 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1 cup diced strawberries, fresh or frozen
1 cup blueberries, fresh or frozen
1 cup raspberries, fresh or frozen

Directions:
Preheat oven to 400 degrees. Spray a muffin pan with non-stick spray. Mix dry ingredients in a bowl. Add butter chunks and cut into the dry mix with a pastry blender - or, if you're lazy (I like to call it efficient), use an electric mixer to mix until the butter is incorporated into pea sized bits.

In a separate bowl, whisk the eggs, buttermilk, and vanilla extract. Pour over the dry ingredients and mix until just combined. The batter will be lumpy. Fold in the berries and fill a muffin tin or cupcake wrappers about 3/4 full.

Bake for 20-25 minutes longer or until muffins are firm and a clean knife inserted in the center comes out clean. Enjoy!

Curried Cauliflower and Potato Soup

noreply@blogger.com (Leah) — Tue, 10 Feb 2015 17:37:00 -0600

The depth of flavor in this soup is amazing, considering how few ingredients are in it, and that it's completely vegan - there is no cheese, no butter, no cream, none of the things that I associate with a really creamy and delicious soup. I almost added some cream at the end, just out of habit, but decided to follow the recipe I had, and it turned out perfectly without it!

Ingredients:
2 tablespoons olive oil
1 large yellow onion, diced
2 celery stalks, diced
2 carrots, ends removed, diced
4 cloves garlic, minced
1 large head of cauliflower, cut into florets
1 large baking potato, cubed
4 1/2 cups vegetable stock
1 teaspoon coriander
1 teaspoon turmeric
1 1/4 teaspoon cumin
1 cup coconut milk
Salt and pepper, to taste

Garnish: Fresh cilantro, if desired

Directions:
Heat oil in a large pot over medium heat. Cook onions, celery, garlic, and carrots until soft and slightly browned, about 10 minutes. Reduce heat to medium, then add the cauliflower and potato, vegetable broth, and seasonings. Simmer until cauliflower and potatoes are tender, about 20 minutes. Stir in the coconut milk and season to taste.

I served this chunky, but for a creamier soup, you could puree the mixture with a food processor or immersion blender.

Garnish with parsley or cilantro and serve, maybe with some crusty bread on the side. Enjoy!

Note: You could also make this soup with a brightly colored seasonal cauliflower - a green or yellow cauliflower would pair great with the yellow shade the turmeric adds to the broth.

Meatless Meatballs

noreply@blogger.com (Leah) — Mon, 9 Feb 2015 19:23:00 -0600

I stumbled upon this recipe while trying to make a meal that was both hearty and delicious for a vegetarian friend. This turned out really nice and the texture is surprisingly similar to a meaty meatball.

One caveat - I tried making the veggie meatballs even healthier by omitting the frying and that version wasn't nearly as tasty, or as textured, as the fried version. Oil, you win again! Bake for health or fry for flavor!

Yield: about 20 appetizer sized meatballs

Ingredients:
Olive oil, for frying
4 cloves garlic, minced
1 medium white onion, finely chopped
1 pound mushrooms, finely chopped
1 large zucchini, diced
1 jalapeno, seeded and minced
1/2 cup shredded Parmesan cheese
1/2 cup shredded mozzarella cheese
1 cup panko crumbs
1/4 cup flat-leaf Italian parsley, chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh oregano, chopped
2 large eggs
Salt and pepper, to taste

Directions:
Coat large pan with olive oil and heat to medium-high. Add garlic and onions to hot oil and cook for about 2 minutes. Add mushrooms, jalapeno, and zucchini. Cook until softened, then transfer to a mixing bowl.

Add cheeses, panko crumbs, and herbs to the vegetable mixture and mix until well combined. Season with salt and pepper to taste. Add the eggs and stir until the mixture comes together. Cover and refrigerate for at least 30 minutes or up to overnight.

Once the mixture has chilled, form into firm meatballs with your hands or a scoop. Add more olive oil to a pan, bring to medium-high heat, and fry the meatballs for about 10 minutes, until crispy and golden brown. For a healthier version, bake the meatballs in 400 degree oven for about 15 minutes or until brown.

Serve with pasta and marinara sauce as an entree, or try adding a little extra cheese to the top and serving as an appetizer with some marinara on the side. Enjoy!

Note: for a vegan version, simply omit the cheese and substitute an egg replacer so the meatballs hold together

Honey Bourbon Hot Toddy

noreply@blogger.com (Leah) — Mon, 1 Dec 2014 13:04:00 -0600

A hot toddy is the kind of enticing thing you read about in books when you're a kid, like baked alaska, or Turkish delight - it sounds so amazing that the name sticks with you, even though you may have no clue what's in it or how it might taste.

I have heard from friends that grew up in cold places that this is often served after winter sports, like ice fishing and skiiing. I grew up in California, so I never had this until recently, when I had a bottle of bourbon on hand and the wind was whistling outside.

It's the perfect drink for a cold night in front of the fireplace, snuggled up to someone special... or with a good book!

Yield: 2 cocktails

Ingredients:
6 tablespoons honey
2 cups hot water
3/4 cup bourbon (I used Maker's Mark)
2 lemon peels
2 cinnamon sticks
2 star anise cloves

Directions:
Heat the water on the stove, in a teapot, or in the microwave. Mix in the honey until it dissolves. Add the bourbon and divide between two rocks glasses.

Add a strip of prepared lemon peel and the star anise to each cocktail. Stir the drinks with the cinnamon sticks, drop in, and serve. Cheers!

Pumpkin Spiced Scones

noreply@blogger.com (Leah) — Wed, 26 Nov 2014 12:50:00 -0600

Scones are surprisingly easy to make! They taste best eaten within a day or so and while warm. Happy holidays!

Ingredients:
2 cups all-purpose flour
3/4 cup brown sugar
1 teaspoon cinnamon
2 teaspoons baking powder
1 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup unsalted butter
1/2 cup canned pumpkin
3/4 cup buttermilk, divided (reserve ¼ cup)
1 large egg
3 teaspoons vanilla extract

Spiced Pumpkin Glaze:
1 1/2 cups powdered sugar
3 tablespoons canned pumpkin
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
2 tablespoons milk (add more if needed for a pourable consistency)

Directions:
The first step is to combine the dry ingredients. The idea is to blend the butter into the flour mixture until it resembles coarse crumbs. The old school way to do this is to cut in the butter with your fingers or a pastry blender. You can save a little time and carpal tunnel by doing this in a blender or food processor - I have replicated this technique in my blender many times and there is no discernable difference in taste or texture in the final product.

In a separate bowl, whisk the eggs, pumpkin and milk. Stir in the crumbly flour/butter mixture until just moistened; do not overmix. On a lightly floured surface, knead the dough until it comes together. Use your hands to form the dough into a large round shape, making it smooth and even, about 1 inch high. Using a large knife or a pizza cutter, cut the dough into 8 triangle pieces.

You can bake the scones right away if you're in desperate need of carbs, however the best thing to do is chill them first! The scones have a large proportion of butter to flour, and if baked while at room temperature, the butter will melt and seep out, which will make the scones overly dense and dry. Freeze or refrigerate the scones until they are cold, and you'll end up with a much tastier scone! The scones can also be frozen indefinitely and baked at a later date.

When ready to bake the scones, preheat the oven to 400. Place the scones 1 inch apart on ungreased baking sheets. Brush reserved buttermilk over the top of each scone. Bake for about 15 minutes or until golden brown. Remove and allow to cool for 10 minutes.

To decorate the scones, if you want to be fancy, you can make a simple powdered sugar glaze (1 cup of powdered sugar and several tablespoons of milk or water) and coat the top of each scone with that before drizzling with the spiced glaze. That will create a dual toned icing (see top picture). Or you can simply combine the spiced glaze ingredients as listed above and drizzle over the scones. Either way they will be delicious! Enjoy!

Note: if you have pumpkin pie spice on hand, you can substitute the other spices in the recipe with that. Season to taste or use about the same total quantity.

Spicy Stewed Mexican Potatoes (Papas Guisadas)

noreply@blogger.com (Leah) — Mon, 24 Nov 2014 20:48:00 -0600

This is a super easy dish to make that is hearty, but still healthy. I like to make a big batch of this, serve it as a side dish, and then eat the leftovers for lunch for a couple of days.

Yield: 5-8 medium servings

Ingredients:

3 tablespoons vegetable oil

4 cloves garlic, minced

1 large yellow onion, diced

3 pounds russet or red potatoes, cubed

3 serrano peppers, diced (remove seeds for a less spicy dish)

1 large red bell pepper, seeded and diced

3 large tomatoes, diced

1 whole bunch cilantro, stems removed

1 28 ounce can crushed tomatoes

1 cup lime juice

2 tablespoons fresh oregano

Salt and black pepper, to taste

Directions:

Cut potatoes into 1-inch cubes. Cook in boiling water until just tender. Drain and set aside.

In a blender, add the fresh and crushed tomatoes, lime juice, cilantro, oregano, chiles and garlic. Blend until smooth.

Heat oil in a skillet. Add the onion and bell pepper and cook over high heat until slightly soft. Add the potato cubes and continue frying. Once the potatoes are cooked through and have started to brown, pour the sauce over the potatoes, reduce heat, and cook for about 10 more minutes.

Potatoes should be soft and tinged with the color of the tomato before this dish is ready.

Season to taste with salt and pepper, garnish with cilantro, then serve. This dish is great as a meal, a side dish, or in tortillas as vegetarian tacos. Enjoy!

Oaxacan Red Chile Enchiladas

noreply@blogger.com (Leah) — Sun, 19 Oct 2014 13:33:00 -0500

Making enchilada sauce from scratch is very easy and tastes a million times better than the canned stuff! This recipe is slightly different than traditional red sauce. It's very garlicky, a little spicy and a little sweet. I like to double the sauce ingredients and freeze half later, to use over quesadillas or in beans (or in another batch of enchiladas!)

Yield: approx 6 servings

Ingredients:

1 medium white onion, diced

2 whole dried guajillo chiles
8 cloves garlic, peeled
6 plum tomatoes, cored and quartered
2 serrano chiles (remove seeds for a less spicy sauce)
2 cups chicken stock
2 tsp. fresh chopped oregano
2 tsp. fresh chopped thyme
1/2 tsp black pepper
1 slice white bread, toasted and crumbled
¼ cup light brown sugar
2 tbsp lime juice
Kosher salt, to taste
18 corn tortillas
2 cups shredded cooked chicken breast
3 cups cheddar cheese (reserve 1/2 cup for topping)

Garnishes:
1 cup crumbled Cotija cheese
1 small white onion, thinly sliced
1/4 cup copped cilantro
Salsa (for serving)

Directions:
Heat a skillet on high heat and add the dried chiles. Toast for about two minutes. Transfer to a bowl and cover with boiling water, then allow to soak for about 20 minutes. Drain the chiles, reserving the liquid, and remove the stems and seeds. Transfer the chiles to a blender or food processor along with enough of the soaking liquid to cover the chiles. Purée until smooth, then set the chile purée aside.

Return the skillet to medium heat, and add the whole garlic cloves, tomatoes, chiles, spices, herbs, and onion. Cook for about 15 minutes, or until the vegetables are softened. Add the chicken stock, lime juice, sugar and bread, then cook until the mixture has thickened a bit. Remove from heat and allow to cool.

Once the mixture has cooled, pour into a blender with the chile puree. Purée until smooth, then season with salt to taste. That's the sauce!

For the chicken, I usually boil boneless skinless chicken breast for about 30 minutes, allow it to cool, then shred it by hand. Depending on how saucy you want your enchiladas, you can add about 1/4 cup of the enchilada sauce to the chicken to coat it. If not using additional sauce, add a bit of salt and pepper to the chicken so it isn't bland.

Now, set up your enchilada making station! One bowl of chicken, one bowl of enchilada sauce, one bowl of cheddar cheese, and a pile of tortillas. And a casserole dish.

The tortillas must be warm in order for them to be pliable enough to fold. The traditional way to make them pliable would be to fry them, but personally I find that adds more grease (and more calories!) than necessary. What I usually do is heat about half of the tortillas in the microwave at a time - about 30 seconds will do it. It won't affect the flavor at all, and if the tortillas get cold while working, you can just nuke them again.

To assemble the enchiladas, start by spooning a bit of the enchilada sauce into the bottom of the casserole dish. Dip a warm tortilla in the enchilada sauce bowl to coat each side. Place chicken and cheese in the center of the tortilla, then roll tightly. Place seam side down into the casserole dish, then repeat until the dish is full. Spoon additional enchilada sauce over the enchiladas, then sprinkle with the reserved 1/2 cup of cheddar cheese.

Bake enchiladas in a 350 degree oven until melty and brown on top, or about 20 minutes.

To serve, transfer the enchiladas to a serving platter. Sprinkle with cotija cheese, onion rings, and cilantro, and of course, don't forget salsa on the side! Enjoy!

Double Decker Inside-Out Grilled Ham & Cheese Sammie

noreply@blogger.com (Leah) — Tue, 4 Feb 2014 20:06:00 -0600

This makes an enormous sandwich that you can share with a sandwich loving friend, or eat for two meals! The method of cooking the cheese into each side of the bread makes for an extra crispy, cheesy sandwich.

Yield: 1 giant sandwich (serves 2)

4 tablespoons unsalted butter, room temperature

4 large slices crusty Italian or Panini bread

1/4 cup Parmigiano-Reggiano cheese

1/2 pound sliced Swiss cheese

1/2 cup shredded Mozzarella cheese

1/2 cup shredded cheddar cheese

1 pound deli sliced ham

Optional: any desired condiments or vegetables

Directions:

Heat a griddle, grill pan, or large skillet to medium high heat. Butter each side of the slices of bread. Place the bread pieces (you may have to work in batches, depending on the size of your surface) onto the hot surface. Sprinkle the top of each slice of bread with Parmigiano, cheddar and mozzarella, a light coating for the surface of each slice, about a teaspoon of each cheese. Allow the cheese to melt for about a minute, then flip over to cook into the bread. If the cheese falls off, don't worry! Just place the slide of bread right on top of it, it will still cook into the bread.

Cook for 2-3 minutes, until the cheese is cooked into each slice of bread and is golden brown. Repeat on each side for all remaining pieces of bread, then remove from heat, leaving the heat on but turning down to medium.

Top three of the slices with the swiss cheese and ham and sprinkle with remaining cheeses, repeating and stacking the sandwich as you go. Cover with the fourth slide of bread and press together, then place back on the hot surface and cook until the cheese melts, turning once, about 5 more minutes. Cut in half and serve warm, with any desired garnishes. Enjoy!

Chocolate Strawberry French Toast Roll-Ups

noreply@blogger.com (Leah) — Tue, 4 Feb 2014 19:10:00 -0600

These are super easy to make and delicious for breakfast or dessert.

Yield: Serves 2-4

Ingredients:
8 slices white sandwich bread, crusts removed
2 cups fresh or frozen strawberries
2 eggs
2 tablespoons milk
2 tablespoons butter
1/2 cup prepared chocolate sauce
Powdered sugar, for dusting

Optional: Maple syrup, for serving

Directions:
Flatten each piece of bread slightly with a rolling pin. Place about two teaspoons of the strawberries on one end of the bread in a strip. Roll the bread tightly and repeat.

Next, whisk the eggs and milk together in a bowl. Heat a griddle or skillet to medium heat and add the butter. As the butter melts, dip each french toast roll in the egg mixture, coating on all sides. Place them on the heated surface, seam side down. Cook in batches until golden brown on all sides, about 2 minutes per side.

Serve warm, drizzled with the chocolate sauce and dusted with powdered sugar, with maple syrup on the side, if desired. Enjoy!

Note: This is an easy recipe to customize, and would be good with any type of fruit, or stuffed with cream cheese, peanut butter, or nutella, or rolled in cinnamon-sugar, etc.

Beer-Battered Buffalo Fried Shrimp

noreply@blogger.com (Leah) — Tue, 4 Feb 2014 18:44:00 -0600

Buffalo sauce! This is a perfect appetizer or you could make it and serve it over pasta.

Ingredients:
Vegetable oil, for frying
1 cup all-purpose flour
1 cup dark beer
1 1/2 pounds large raw shrimp, peeled and deveined
2 celery stalks, sliced diagonally
Salt and pepper, to taste
1/2 cup prepared buffalo sauce
3 tablespoons melted butter

Optional: Ranch or blue cheese dressing for dipping

Directions:
Heat several inches of vegetable oil in a large pot over medium-high heat for about 10 minutes or until a deep fry thermometer reaches 375 degrees.

Whisk the flour, beer, and 4 tablespoons of the buffalo sauce in a large bowl. Add the shrimp to the bowl and toss to coat. Cook the shrimp in batches, frying until fully cooked and golden brown, about 2-3 minutes per batch. Do not overcook or your shrimp will be tough. Drain on paper towels.

Add the sliced celery to the remaining batter and toss to coat with the sauce, then fry the celery until crisp, about 2-3 minutes. When ready to serve, whisk the buffalo sauce and butter together, and serve on the side with the warm buffalo shrimp, celery, and ranch or blue cheese dressing, if desired. Enjoy!

French Fry Hamburger Bun

noreply@blogger.com (Leah) — Sat, 1 Feb 2014 20:45:00 -0600

Okay, so this is barely a recipe... it's almost an edible craft idea. I personally don't like to put french fries on a burger but I know many people (including my boyfriend Kyle) who do this to a burger every time they eat one, so the concept makes a lot of sense. And of course it's an impressive presentation!

I won't bore you with a standard french fry and hamburger recipe- I'm sure you can figure that part out for yourselves : )

Ingredients:
French Fries (fresh or frozen will work)
Wilton Edible Adhesive
Hambuger Patties
Any desired garnishes (cheese, condiments, veggies, pickles, etc)

Note: You can find the Wilton Edible Adhesive in any craft store, such as Joanne's Fabrics or Michael's. It is normally used for decorating wedding cakes, so it can be found in the cake decorating aisle. It costs about $6-7 bucks and can be used for lots of other edible projects - pic below!

Directions:
Assemble the buns first. I have done this twice, once with fresh french fries and once with frozen. The only discernible difference was that the fresh potatoes glued together more readily, probably because they were not as wet. However, I did like using the frozen fries because I had more options for shapes & sizes to glue together. If you don't usually make homemade french fries at home, now would be the time to give it a try! They taste infinitely better than the frozen ones you're used to eating (and that most restaurants are serving you!)

Heat the oil that you plan to fry your french fries in to 400 degrees, or preheat an oven to 450 degrees if you plan to bake them. Begin by assembling the puzzle of your bun, using longer and shorter pieces to achieve the desired shape. Then separate them and glue them in the order you assembled them in. Allow to dry for about 5 minutes, then fry or bake your french fry buns.

If frying, use a large pair of tongs or metal spatula to carefully remove them from the oil to drain. If any pieces fall off, don't freak out! The glue has no flavor or texture and you can easily reglue the piece without any noticeable difference to the food.

Finally, make your burgers, add your desired toppings, and enjoy!

Oaxacan Black Mole with Braised Chicken Thighs

noreply@blogger.com (Leah) — Mon, 27 Jan 2014 23:48:00 -0600

Mole is an acquired taste, especially a dark mole like this one, which tends to be more spicy and intense than a red or green version. When I first tried mole, I hated it. But, I eat a vast amount of Mexican food, and am pretty much obsessed with Mexican regional cuisine... so I never gave up on it completely.

Now that I've developed a taste for mole, I respect it. So much so that I was teaching mole classes over the summer! The word really just means sauce, and there are literally thousands of different preparations. It is usually rich, spicy and complex, full of seemingly out of place ingredients that pair surprising well together.

This recipe is no exception, so don't freak out when you read the list of ingredients! I've made this particular mole negro about 20 times and it is one of my favorite recipes. It isn't difficult to make, just a bit time consuming, but well worth the effort.

Yield: 8-10 servings

Ingredients:
2 1/2 quarts water
4 cups chicken stock
3-4 lbs bone-in chicken thighs
2 onions, quartered
6 peeled garlic cloves
1/4 cup sesame seeds
1/4 cup oil
1/4 cup pumpkin seeds
3 tablespoons chunky peanut butter
1 (15 ounce) can diced tomatoes
6 poblano peppers
4 guajillo chiles, stemmed and seeded
2 plantains, sliced
1/8 cup golden raisins
2 slices bread, toasted
1 teaspoon ground cloves
1 teaspoon cumin
1 teaspoon allspice
1/4 cup rum
2 bay leaves
2 tablespoons cinnamon
1 teaspoon oregano
2 peppercorns
3 tablespoons cocoa powder
Salt and pepper, to taste

Optional garnishes:
Additional sesame seeds, fresh cilantro, sour cream, chopped onions

Directions:
Brown the sesame seeds in an ungreased skillet. Transfer the seeds to a blender or food processor and add the dried guajillo chiles, poblanos, and tomatoes. Add 1 cup of chicken stock to speed the blending. Blend together well, then strain through a sieve or cheesecloth. Discard any thick residue that remains. Transfer the blended ingredients to a large pot.

In the same skillet, divide the oil and cook in several batches the nuts, peppercorns, and seeds, onions, garlic, plantains, raisins, and bread. The onions, garlic and nuts should be lightly browned and the plantains should be soft. The raisins should brown slightly.

As the ingredients are cooked, transfer them to the blender and puree, adding stock if necessary, then straining and adding to the pot. Repeat until all of the ingredients have been cooked, strained and added to the pot, adding the peanut butter into one of the last blender mixes. Add any remaining chicken stock, rum, cocoa powder, seasoning and bay leaves to the pot and bring to a boil. Taste and season with salt and pepper if necessary. Reduce the heat, add the chicken, and let the mixture simmer on medium for 60-90 minutes, or until the chicken is soft and falling off the bone.

At this point, taste the sauce. If it is too bitter or not quite flavorful enough, you can add either vinegar or sugar, or both, to balance the taste. Add very lightly, then taste, so as not to ruin the sauce. Lime juice is another option to intensify the flavor. If the sauce is too spicy, adding more water or stock can work, or you can serve it with sour cream to cut the heat. Either way, give it one more final taste and season with salt, if necessary, before serving.

Serve warm, with rice and or beans, and garnished with cilantro, lime wedges, onions and/or sour cream, if desired. Enjoy!

Baked Chili-Cheese Dogs

noreply@blogger.com (Leah) — Mon, 27 Jan 2014 22:39:00 -0600

This is a great recipe to make if you're having a Superbowl party, or if you're just having people of the male persuasion over. I've included a link to my new favorite chili recipe, but I won't sue you if you use your own recipe, or, god forbid, chili out of a can.

Leah's Chili Recipe

Yield: Serves 4-8

Ingredients:
8 hot dogs
8 hot dog buns
2 cups chili
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese

Hot dog garnishes/condiments (optional)
Such as chopped onion, pickles or relish, mustard, ketchup, diced tomato and/or pepperocini, etc

Directions:

Preheat oven to 350 degrees. Spray a 9 x 13 baking pan with cooking spray. Place a hot dog into each bun, then place into pan. Repeat until all of the hot dogs have been squeezed into place.

Ladle approximately 1/3 cup of chili onto each hot dog and then sprinkle with each of the cheeses. Bake in the oven for approximately 20 minutes, or until cheese is melty and buns are brown. Use a flexible spatula to remove hot dogs from pan, then serve with desired garnishes and condiments. Enjoy!

Note: I made a sort of healthy version - turkey franks with turkey chili. Of course, the cheese is still a heart attack waiting to happen, but you do what you can! The point is, you can customize this easily with any type of franks, chili and/or cheese.

Sweet Surrender Fire Roasted Turkey Chili

noreply@blogger.com (Leah) — Mon, 27 Jan 2014 21:35:00 -0600

People are always trying to reinvent chili, but I've always preferred the basic formula. What's not to like about old fashioned chili with all the standard spices and fixings?

For this recipe, I wanted to try making a sweeter version, to use as a topping for baked chili dogs. I experimented with a baked beans flavor by adding molasses and brown sugar and surprise- it's my favorite chili recipe ever! Of course you can sub any type of meat for the ground turkey, or omit altogether for a meatless version. This is a particularly colorful chili, with four kinds of beans and five kinds of peppers.

Yield: 6-8 servings

Ingredients:
3 bell peppers (1 each yellow, green and red), seeded and chopped
1 large onion, chopped
1 small jalapeno pepper
1 head of garlic
1 16 ounce can each black, pinto, kidney and white beans
1 28 ounce can diced tomatoes
1/3 cup molasses
1/3 cup brown sugar
1 tablespoon oregano
1 tablespoon chili powder
1 teaspoon cumin
3 cups chicken broth
1 pound ground turkey, browned and drained
3 dried arbol chiles, seeds and stems removed
3 tablespoons flour
Salt and pepper, to taste

Directions:
Start by roasting the peppers, garlic and onion. Peel the onion and break the garlic cloves apart, but leave inside the skin. Leave the peppers whole. Drizzle the veggies lightly with olive oil, sprinkle lightly with salt and pepper, and roast in a 400 degree oven for approximately 20 minutes, turning once, until the vegetables are soft and have begun to char. Remove from the oven and allow to cool, then peel the garlic and set aside. Dice the peppers (remove the skin if desired, I actually like the flavor and color of it in the chili), jalapeno, and onion.

Add the vegetables to a large pot with 2 cups of the chicken broth, reserving one cup. Add the cans of beans (including the liquid from the cans), diced tomatoes, molasses and brown sugar, and turn heat to medium.

For this recipe, I used a fun technique I learned from another recipe, roasting the chiles and then pureeing them to make a version of my own chili powder. Yum! If you want, you can omit the arbol chiles and add prepared chili powder to taste, skipping this next step altogether, but it's fun ; ) and I thought it added a nice flavor and creamy texture to the chili.

In a separate skillet, roast the dried arbol chiles over high heat for 2-4 minutes, until they begin to brown. Remove and cool. Add the roasted chiles to the bowl of a blender or food processor, along with the reserved cup of chicken broth, flour, roasted garlic, and spices (cumin, oregano, and chili powder). Process until incorporated into a smooth paste, then scrape from the bowl and reserve.

Next, cook the meat over high heat until browned. Drain and add to the chili. Add the pureed chili powder to the chili, mixing to incorporate. If you are concerned about the heat or seasoning, add in batches and taste until you are happy with the flavor. Cook the chili for about an hour, until it thickens and the beans and meat are sufficiently tender, then season to taste and serve. Serve with any of the traditional garnishes (cheese, sour cream, onions, cilantro, etc). Enjoy!

Boozy Apple Pear Crisp with Bourbon Vanilla Bean Whipped Cream

noreply@blogger.com (Leah) — Tue, 21 Jan 2014 21:39:00 -0600

My mother was a terrible cook, but the one thing I can remember her making when I was little that I really liked was apple crisp. Crunchy, warm, sweet.... it's still one of my favorite desserts, though you rarely find it anywhere at restaurants. I'm sure someone's country grandmother is making it right now! This version has a little bourbon, which makes everything better.

Yield: 4-6 servings

Ingredients:
5 small apples (I used Granny Smith)
3 small pears
1/4 cup butter
1 teaspoon nutmeg
1 teaspoon cloves
1 tablespoon cinnamon
1/2 teaspoon salt
1/4 cup bourbon
1 cup brown sugar
1 cup oats
1/2 cup flour

Bourbon Vanilla Bean Whipped Cream
1 cup heavy cream
1 vanilla bean, scraped
3 tablespoons bourbon
3 tablespoons white sugar

Directions:
Preheat oven to 400 degrees. Butter a 9 inch pan and set aside.

Peel the apples and pears and dice into bite-sized pieces. Mix the fruit in a bowl with the spices, salt, and 1/4 cup bourbon.

In a separate bowl, make the topping. Using a pastry blender or your hands, cut the butter into the oats and flour. Add the brown sugar and continue to blend until topping is nicely combined.

To assemble the crisp, add the fruit mixture to the bottom of the pan in two layers, stopping to sprinkle a bit of topping over the first layer, but saving the majority of it for the top. Cover the fruit with the remaining topping and bake for about 30-45 minutes, until the topping is caramelized and crisp.

To make the bourbon vanilla whipped cream, place the heavy cream and sugar in a mixing bowl. Beat until soft peaks form. Add the sugar, vanilla bean, and bourbon and beat until combined.

To serve, slice the crisp while warm and top with the bourbon whipped cream. Then have seconds. Enjoy!

Note: If you have an aversion to either apples or pears, you can just use one type of fruit. Also, if you used gluten free flour or omitted the flour all together, this would be a gluten free dessert ; )

Smoky Shrimp and Roasted Corn Chowder

noreply@blogger.com (Leah) — Sat, 18 Jan 2014 22:35:00 -0600

Okay, just make this. Make it right away! This is probably my favorite thing I've made in a long time.. I ate it all. I ate it for dinner. I ate it for lunch. I ate it as a snack. It's gone!!!!!

Yield: 4-6 servings

Ingredients:

4 large ears fresh corn (sub frozen corn if you can't get fresh due to the season)
3/4 pound raw shrimp, peeled and deveined, shells reserved
4 cups chicken broth or stock (or shrimp stock, if you can get it)
8 slices smoked bacon, diced into 1 inch pieces
1 carrot, diced
1 onion, diced
2 celery stalks, diced
1 red bell pepper, diced
4 garlic cloves, chopped
1 tablespoon fresh thyme, chopped
2 teaspoons smoked paprika
1/2 teaspoon cayenne pepper (or to taste)
1/4 cup flour
1 pound peeled potatoes, cut into bite sized cubes
1 cup cream
1 teaspoon white sugar
1 tablespoon lemon juice
Salt and pepper, to taste

Directions:

Bring the chicken broth and shrimp shells to a boil in a large pot. Simmer for about 20 minutes to bring out the shrimp flavor in the broth. Strain and discard the shrimp shells, turn heat to low.

While the broth is cooking, cook the bacon until crisp, the remove to drain on paper towels. Using the bacon grease, heat the pan to medium-high and add the corn (removed from the cobs). Roast the corn in the pan until most of the kernels have charred a bit, about 10 minutes, then add the corn to the reserved broth. Next, gently saute the shrimp in the remaining bacon grease until they begin to turn pink - this will take just about 5 minutes, be careful not to overcook or your shrimp will be tough! They will be going into the hot soup and cooking a bit more, so it is better to slightly undercook them. Remove and set aside.

Next, add the remaining vegetables to the same pan and cook until softened. Add the flour last, mixing it into the vegetables. Season the mixture with salt and pepper, then add the vegetable flour mixture to the broth and stir to combine.

Add potatoes, paprika, thyme, and cayenne pepper to the pot and cook on medium about 20 more minutes, or until potatoes are soft. Add the cream, lemon juice, and sugar (I found it balanced the heat of the paprika well). Season to taste.

Serve the soup warm, with the crisp bacon lardons as a garnish, and don't forget toasted crusty bread for dipping. Yum! Enjoy!

Roasted Tri Color Veggie and Gorgonzola Salad with Basil-Balsamic Dressing

noreply@blogger.com (Leah) — Sat, 18 Jan 2014 21:16:00 -0600

I'll be perfectly honest with you - I grilled this salad. I just love the smokiness grilling the vegetables imparts. But for those of you too timid (or sensible) to wander outside in the snow to use the grill, I'm sure the roasting method will do just fine!

This is easy to make and is a lovely vibrant dish that could be served as a salad or side dish.

Yield: 2-4 servings

Salad Ingredients:
2 cups assorted cherry tomatoes, halved (I was able to buy both yellow and red at my local grocer)
2 bell peppers (one yellow, one red)
1 large red onion, sliced

Dressing Ingredients:
6 tablespoons olive oil
3 tablespoons balsamic vinegar
2 garlic cloves, finely chopped
1/4 cup fresh basil, chopped
Salt and pepper, to taste

Garnish:
1 cup Gorgonzola or other cheese (feta or Mozzarella would also be good choices!)

Directions:
Start by roasting the tomatoes and onion. Drizzle lightly with olive oil, sprinkle lightly with salt and pepper, and roast in a 400 degree oven for approximately 20 minutes, turning once, until the vegetables are soft and have begun to char in places.

While the veggies are roasting, grill the bell peppers over an open flame (the stovetop works fine for this!) until the skins blister and blacken. Set aside to cool and then remove the skins (or you can do the trick where you place the peppers in ziplock bags and then the skins sort of fall off - whatever works for you!). Once you have peeled the peppers, remove the stems and seeds and slice into thin strips. Add to a large bowl.

Remove the tomatoes and onions from the oven and add to the bowl. In a separate bowl, whisk the dressing ingredients together until combined and season to taste. Gently toss the salad with the dressing and sprinkle with the Gorgonzola cheese. Refrigerate to cool, then serve. Enjoy!