Louanne's Kitchen

Beefy Enchilada Stuffed Peppers

noreply@blogger.com (Louanne Bertrand) — Sun, 27 May 2012 14:09:00 +0000

A moist, spicy, and flavorful ground beef filling stuffed into a freshly-picked bell pepper, baked in a homemade enchilada sauce until tender, topped with mild cheddar cheese melted into gooey goodness and sprinkled with minced cilantro, made this a delicious alternative to the husband's traditional plate of enchiladas.

Highly versatile, the filling can be wrapped in corn or flour tortillas for the traditional version, or layered into a casserole. Because I had fresh zucchini, I decided to dice 3 small ones and add it to the filling; this is totally optional, but the husband didn't even notice, and he ate three! I chose to use peppers as I had just picked these peppers on Thursday, and I wanted to create a lower-carb dish. True, that is full-fat cheddar you see oozing down the side of the pepper, but it's a small-ish amount, and you can substitute low-fat cheddar.

My homemade enchilada sauce is a bit different than many recipes you'll find, as I prefer to use onions, garlic, and peppers in my sauce, then emulsify the entire mixture with an immersion blender. If you don't mind a chunky sauce, this is an unnecessary step; however, the husband is not a chunky-sauce type of guy, so...

The peppers are stuffed raw and then braised until tender in the enchilada sauce, which yields a tender and flavorful pepper. Instead of mild cheddar, you can substitute Monterey Jack or Queso Chihuahua. And, yes, you can definitely use a canned enchilada sauce, but I highly recommend treating yourself and your family to the deliciousness of homemade.

Beefy Enchilada Stuffed Peppers
Filling
1.5 lbs ground beef
1 large onion, diced
1 bell pepper, diced
3 small zucchini, diced (optional, but great addition)
1 jalapeno or serrano, diced
4 cloves garlic, minced
1 teaspoon cumin
1 teaspoon oregano
Salt, to taste
Light-colored oil, about 1 tablespoon

Enchilada Sauce
1 onion, diced
1 bell pepper, diced
3 cloves garlic, minced
1/4 cup light colored oil
2 tablespoons flour (gluten-free works fine)
2 tablespoons chili powder
1.5 teaspoons cumin
1 teaspoon oregano
8 oz can Rotel tomato sauce or 8 oz can tomato sauce and 1 small can diced chilis
1.5 cups water
Salt, to taste

4-6 bell peppers (my bell peppers were huge, and I used 4)
Shredded cheddar cheese or queso chihuahua
Minced cilantro

Sauce Preparation
Over medium-high heat, add oil to a saucepan and add diced onion, pepper, and garlic; cook until tender.
Sprinkle flour over vegetables and stirring constantly, cook for 4 minutes; add chili powder, cumin and oregano, cooking for an additional 3-4 minutes.
Add tomato sauce and water, mixing well; bring to a boil, reduce heat, and allow to simmer for 10 minutes, stirring occasionally.
Remove from heat, and if your saucepan is deep enough, use immersion blender to emulsify; if not, pour into a deep bowl, then emulsify.

Filling Preparation
Heat one teaspoon of oil in a large skillet over medium-high heat; add ground beef and cook until browned and caramelized.
Heat additional oil, if necessary, and add diced onion, bell pepper, zucchini, jalapeno/serrano, and garlic; cook until tender.
Pour excess oil, then add cumin and oregano, cooking for another 3 minutes; remove from heat.
Stir in 1.5 cups of enchilada sauce and prepare bell peppers for stuffing.

Assembly
Heat oven to 350 degrees.
Pour sauce into a deep casserole dish to the depth of 2"
Slice tops off peppers, remove seeds and rinse; place into casserole dish.
Spoon filling into prepared peppers.
Spoon enchilada sauce over each pepper.
Cover with foil and bake for 1 hour.
After an hour, remove foil and check for tenderness - pepper should easily yield to pressure and offer no resistance to a knife stick. If not tender, cover with foil and return to oven for another 10-15 minutes.
Once tender, remove foil and sprinkle on desired amount of cheese.
Return to oven and allow cheese to melt - I prefer gooey, but not brown, so it's a quick process.
Remove from oven and sprinkle on minced cilantro; serve with Mexican rice.

Flourless Fudgey Brownies

noreply@blogger.com (Louanne Bertrand) — Mon, 21 May 2012 20:10:00 +0000

Super dense, intensely fudgey, and insanely chocolate. Not much else to say about these delights, except that you should make them. You probably have all of the ingredients in your pantry. There isn't anything fancy in these addictive treats.

I'm sure you could make them with expensive chocolate and fancy cocoa. And, if you want to, then, yes, by all means. But...you don't have to. I didn't, and yet my staff hasn't mutinied. In fact, one of them said "these are the best brownies I've ever eaten" no small praise, that.

Now, the husband and son, well, that's another story for another day.

Flourless Fudgey Brownies

8 oz bittersweet or semi-sweet chocolate, roughly chopped

6 tablespoons salted or unsalted butter

3/4 cup sugar

2 large eggs

3 tablespoons corn starch

1 tablespoon cocoa

2 teaspoons instant espresso powder

1 cup toasted nuts, roughly chopped

*1/8 teaspoon salt if using unsalted butter

Preheat oven to 350 degrees

Line an 8" baking dish with parchment or foil with overhang on all four sides; if using foil, butter or spray with non-stick spray.

Combine chocolate and butter in an 8 cup measure and microwave for 1 minute; remove, stir and return to microwave for 30 seconds, stir until chocolate and butter are melted and smooth.

Add sugar and espresso powder and beat with mixer until combined.

Beat in eggs, one at a time.

In a small mixing bowl, combine corn starch, cocoa, and salt, if using.

Add corn starch mixture to chocolate mixture and beat for at least one full minute (I mixed for 2). The mixture should be smooth and not grainy in appearance.

Stir in nuts.

Pour into prepared pan and bake for 30 minutes; remove from oven and allow to cool completely before removing from pan using parchment overhang as handles.

Cut into squares.

Recipe adapted from David Lebowitz

Linked to the following parties:
Marvelous Mess Monday @ Marvelously Messy
Mealtime Monday @ Couponing-n-Cooking
Things that make you say Mmmmm @Cooking with Karyn
Makin You Crave Monday @Mrs. Happy Homemaker
Mangia Monday @Delightfully Downing
Show Me What You Got @Our Delightful Home
Tempt My Tummy Tuesday @ Blessed With Grace

Take-A-Look Tuesday @ Sugar Bee

Handmade Tuesdays @ Ladybug Blessings

Totally Tasty Tuesday @ Mandy's Recipe Box

The Hearth and Soul Hop @ The 21st Century Housewife

Tasty Tuesdays @ 33 shades of green

Delicious Dishes @ It’s a Blog Party
Kids in the Kitchen @ Young Living Oil Lady
Creative Corner Hop @Cherished Handmade Treasures

Tres Leches de Coco

noreply@blogger.com (Louanne Bertrand) — Thu, 17 May 2012 15:21:00 +0000

Well, I wish I had a reason for making this cake, I don't, just wanted to take a stab at baking a tres leches cake. I do have a reason for taking such a sad little picture, though. It was a fly-by photo taken at work, because my husband didn't like the cake, so I brought it to my staff. Not the best lighting for photography nor the best dishes for plating, but I'll tell you, it is definitely the best cake I've made in quite a while, even if the husband didn't like it.

He said it was soggy - it's not - and that it reminded him of bread pudding - nope, no similarities - but he did like the coconut flavor - one point. I thought it was DELICIOUS! Which is why I couldn't risk keeping it at home. My tolerance for gluten has increased, but not to the point where I could eat a piece daily; as it was, my limit is just a tiny square, but I'd be sorely tempted. Because I made it for the husband, I didn't garnish with toasted coconut, which would have gorgeous atop the whipped cream, but no, I added sad little maraschino cherries. And, yes, whipped cream, which prompted him to suggest that "cool whip would have been better" Cool Whip??? Husband, you're killing me!

Anyway, you don't need a reason to bake this either - it's that good. I used my favorite yellow cake recipe, but if you're not into baking from scratch, just use a boxed yellow cake. It's the scrumptious 3-milk soaking syrup that makes this cake insanely good. Enjoy!

Tres Leches de Coco

Cake Recipe

2 1/4 cups flour
1 1/4 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt

1 stick unsalted butter, very soft
1 1/4 cups milk
2 tablespoons oil (I used grapeseed, but any light oil is fine)

1 tablespoon vanilla
3 large eggs

Milk Soaking Syrup

12 oz can evaporated milk

15 oz can cream of coconut

1 cup heavy whipping cream

1 teaspoon vanilla

Whipped Cream

2 cups heavy whipping cream

1/3 cup sugar

1/2 teaspoon vanilla

Toasted coconut and/or cherries for garnish

Preheat oven to 350 degrees.

Spray a 13x9 baking dish with non-stick spray; set aside.

Mix flour, sugar, baking powder, and salt together in a mixing bowl.

In a 4-cup measure, combine milk, oil, vanilla, and eggs - blend together with an emulsion blender or use a fork/whisk.
With the mixer on low, add the pieces of butter to the flour mixture until butter is well-incorporated, about a minute or so.

With the mixer on low, slowly pour in the milk mixture, increasing the mixer speed to medium-high, continue to beat for about 2 minutes.

Pour batter into prepared baking dish.

Bake at 350 for 35-40 minutes, or until a toothpick inserted comes out clean.

Remove from oven and allow to cool for 1 hour.

While cake cools, mix your soaking syrup.

Milk Soaking Syrup

Blend together soaking syrup and place in refrigerator until ready to use.

Once cake has cooled for an hour, pierce entire cake with a fork.

Pour soaking syrup over cake, cover with plastic wrap, and chill in refrigerator overnight.

Whipped Cream

Combine whipping cream, sugar and vanilla in a large bowl.

Beat with mixer until peaks form; dollop and spread over chilled cake.

Linked to the following parties:

Cast Party Wednesday @Lady Behind the Curtain
Taking a Time-out Thursday @Mom on Timeout
Homemade by You @Pincushion Creations
Gallery of Favorites @The 21st Century Housewife
Full Plate Thursday @Miz Helen's Country Cottage

Cajun Smothered Round Steak

noreply@blogger.com (Louanne Bertrand) — Tue, 15 May 2012 05:00:00 +0000

What's better than fall-apart, fork tender round steak in a savory gravy with potatoes? Not much, except for toasty French bread to sop up the extra gravy on your plate! So, while I was on a blogging break during my dad's illness, I wasn't on a cooking break, as I still cooked for Brett and Andrew, and when I remembered, I took photos. Not the best photos, admittedly, but I think you get the idea.

I'm a big fan of stews and smothered dishes. The husband enjoys a good stew, but his favorite dish is the focus of today's post - smothered round steak. My recipe is based on his mom's, but I've taken it to another level, that of Cajun, as you can see. As I've said in the past, the husband is a picky eater, so when he requests a dish, you know it's good.

I've added potatoes and green beans, and while potatoes are common place in many smothered beef and chicken dishes, green beans are, um, not. But, it's how his Mom made it, and although I'm all for tweaking a recipe, the green beans are necessary to dish, as per the husband. And, honestly, they work. And, guess what? The beans are canned! I know, I know, but trust me. I've tried fresh and I've tried frozen, and you know, the taste is not so great, but canned beans are really, really good in this dish. I won't stop you from trying fresh; by all means, I love my readers to expand on my recipes. I'll just say this, the canned work perfectly fine and will save you some time, to boot! With that said, I'd love to add carrots to this dish, because I know they would be awesome! However, I don't relish watching the husband pick them out and place them on the side of his dish...compromise, people, compromise...it's what makes a great relationship!

Cajun Smothered Round Steak

2 lbs round steak, trimmed of fat and cut into serving size pieces

1 cup flour

4 tablespoons salt-free Cajun seasoning, divided

4 tablespoons light-colored oil, divided

1 large onion, diced

1 bell pepper, diced

2 stalks celery, diced

2 tablespoons minced garlic (I use 2)

2 bay leaves

3-4 cups salt-free beef stock, divided

1 lb red potatoes, peeled and cut into wedges

2 cans whole green beans, drained and rinsed

Salt, to taste

Directions

Add 2 tablespoons of seasoning to the cup of flour
Dredge trimmed round steak pieces in flour, and set aside.
Heat 11/2 tablespoons of oil in a large skillet
Add steak pieces to skillet in batches and brown over medium-high heat 3 minutes each side; drain on paper towels, and repeat with remaining steaks, adding more oil, as needed.
Remove all but 1 tablespoons of oil from pan, and add diced vegetables to skillet.
Sauté the onion, bell pepper, celery, and garlic over medium-high heat, scraping bits from bottom frequently; cook for about 5-7 minutes, or until wilted and beginning to caramelize.
Return steak to pan, turn heat to high and add 2 cups of the stock to the skillet, bring to a boil; reduce heat to low and simmer for 2 hours, stirring occasionally and adding stock, as needed.
Increase heat, add potato wedges and green beans to skillet and pour in enough stock to barely cover the potatoes; bring to a boil, cover, reduce heat, and simmer until potatoes are tender.
Remove bay leaves before serving.
Taste for seasoning, adding salt and additional seasoning.
Serve with hot French bread. If you want a truly Cajun experience, serve over rice.

Linked to the following parties:
Marvelous Mess Monday @ Marvelously Messy
Mealtime Monday @ Couponing-n-Cooking
Things that make you say Mmmmm @Cooking with Karyn
Crazy Cooking Challenge @ A Southern Fairytale
Makin You Crave Monday @Mrs. Happy Homemaker
Made by You Monday @ Skip To My Lou
Mangia Monday @Delightfully Downing
Show Me What You Got @Our Delightful Home
Tempt My Tummy Tuesday @ Blessed With Grace

Take-A-Look Tuesday @ Sugar Bee

Handmade Tuesdays @ Ladybug Blessings

Totally Tasty Tuesday @ Mandy's Recipe Box

The Hearth and Soul Hop @ The 21st Century Housewife

Tasty Tuesdays @ 33 shades of green

Delicious Dishes @ It’s a Blog Party

Giveaway! Pillsbury Mother's Day Cookies Prize Pack!

noreply@blogger.com (Louanne Bertrand) — Fri, 11 May 2012 17:18:00 +0000

Giveaway Over - Wendy, The Weekend Gourmet, winner chosen via Random.org

Usually, Mother's Day has me in the kitchen baking something. For myself. Do you see something wrong in that statement? Why is the mama in the kitchen baking something for her day? Well, it's because my husband is more of a go to the bakery and buy donuts kind of guy, and my son is a go to the bakery and buy as many petit fours as possible kind of guy.

"It's not that I don't want to bake you something, mama. I don't know how to bake you something. And, Daddy doesn't know, either."

Well, fear no more...

Pillsbury saves the day, and your kitchen, for that matter, with these adorable, ready-to-bake cookies especially for Mother's Day. And, to make your day even sweeter, My Blog Spark teamed up with Pillsbury to offer a terrific giveaway - a Mother's Day Prize Pack! How cute is that mitten? And, the cookie jar is the perfect size, too!

One lucky Louanne's Kitchen subscriber will win a Disney Pillsbury Mother’s Day Cookies Prize Pack that includes:

A VIP coupon to purchase a package of Pillsbury Ready to Bake! Shape Cookies
Cookie Jar
Cookie Spatula
Oven Mitt

Additionally, visit http://bit.ly/PSCMDCoupon to download a printable coupon for $1.10 off the purchase of one package of Pillsbury Ready to Bake! Shape Cookies today!

How to Enter:
For one entry:
Tell me which Pillsbury Ready to Bake cookie variety is your favorite, or which cookie you'd like to try.
Additional Entries: (please leave a separate entry for each)
Subscribe to Louanne's Kitchen
Follow me on Pinterest
Like Louanne's Kitchen on Facebook
Follow me on Twitter and tweet about this giveaway including @louanneskitchen and #MyBlogSpark
Blog about this giveaway and link back here to http://www.louanneskitchen.com/2012/05/giveaway-pillsbury-mothers-day-cookies.html
Become a fan of Pillsbury on Facebook
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Contest ends at 11:59pm CST on May 12th. Prizes not claimed in 72 hours will be forfeited.

Open to US residents only.

You Must Leave a Valid E-mail Address to be eligible.

Disclosure: The VIP coupon, prize pack, information, and additional sample have been provided by Pillsbury through MyBlogSpark.

Spanakopita II...CSA Week #4

noreply@blogger.com (Louanne Bertrand) — Mon, 07 May 2012 15:50:00 +0000

The only Turkish cafe in town has stopped serving lunch. They still cater, and if you wake up early on Saturday morning, you can purchase their delicious food at the Farmer's Market, but, in Louanne's universe, that's just not going to happen. So, I've been reading everything I can on Turkish cuisine (big surprise there, right?) as well as downloading the Kindle version of Claudia Roden's Arabesque.

Her recipe for Creamy Phyllo Spinach Pie called out to me, and because I had a lovely bunch of Swiss Chard, aka silverbeet, in my CSA bag, my decision was made. Of course, me, being me, couldn't just go with the recipe as written. Nope, I went my own way, using bits of recipes that I found appealing and hoped for the best.

So, the outcome? A delicious, creamy Spanakopita that's different from the Greek version, but just as addictive. The main difference in my Turkish version as compared to my Greek version was the total lack of butter. Rather than brushing each layer with melted butter, a mixture of milk, egg, and extra virgin olive oil is used between each sheet. The result lacks the crispiness achieved with butter, but it's meltingly soft and unctuous. Don't ask me to choose between the two, because I can't. I love both versions, but if you're looking for something with less fat, this Turkish version is the way to go. If you want the Greek version, click here for my recipe.

Spanakopita II
1 bunch (1lb) spinach or swiss chard (silverbeet), washed
1 large onion, diced
16 oz cottage cheese, drained (you should have about 1.5 cups remaining)
4 oz feta, crumbled
1 cup milk (I used skim)
2 large eggs
1/4 cup extra virgin olive oil, divided
Pinch of red pepper flakes, optional
Salt & pepper, to taste
1/2 lb phyllo sheets, defrosted

Preheat oven to 375 degrees.
Trim stems from chard and roughly chop. If using spinach, roughly chop
Heat 1 tablespoon extra virgin olive oil in a large saucepan; add onion, red pepper flakes, if using, and cook until translucent.
Add chard and cook for 3-4 minutes, or until wilted; remove from heat.
Pour cottage cheese into a fine mesh colander and with the back of a spoon, press out as much of the liquid as possible. You should have about 1.5 cups.
Add drained cottage cheese and feta to the chard mixture, mix and taste for seasoning, adding salt and pepper.
In a measuring cup, blend together the milk, eggs, and remaining 3 tablespoons of extra virgin olive oil.
Grease a 13x9 pan with non-stick spray.
Lay a sheet of phyllo, generously brush with milk mixture. Repeat process, until you have added a total of 10 sheets of phyllo.
Add the chard mixture on top of the 10th sheet.
Repeat process with the remaining sheets of phyllo, brushing with the milk mixture.
Bake for 45 minutes; remove from oven and allow to cool before cutting into squares.
Enjoy!

Adapted from Almost Turkish Recipes and Claudia Roden's Arabesque

Linked to the following:
My Meatless Mondays @My Sweet & Savory
Meatless Monday @The Veggie Mama

Java Cheesecake Brownie Pie

noreply@blogger.com (Louanne Bertrand) — Sat, 05 May 2012 21:42:00 +0000

Yesterday was the end of year teacher appreciation luncheon at Andrew's school. I volunteered to make a vegetable casserole and a dessert. The casserole was an easy choice, as I received lovely squash in my CSA delivery. But, the dessert, that was a little more difficult. So many choices! Cake, cheesecake, pie, brownies.

Then it hit me - years back I remember making a cheesecake brownie pie that was out of sight good. I decided to make 2, since there were quite a few teachers, and I knew this pie would go fast. Chocolate and cheesecake? Win-win!

I took a shortcut or two, using frozen pie crusts and microwavable hot fudge. If you're really short of time, use a brownie mix, too. Also, if you're not a coffee fan, just leave the espresso powder out of the batter, but, let me tell you, that cheesecake layer is beyond delicious, and I have plans to make a java cheesecake. Keep an eye out!

Java Cheesecake Brownie Pie

1 frozen pie crust

8 oz. cream cheese, softened

1/4 cup sugar

3 eggs, divided

6 squares semi-sweet chocolate, coarsely chopped

1 stick unsalted butter

2/3 cup sugar

1 tsp. vanilla

1/4 teaspoon salt

5 teaspoons instant espresso powder, divided

1 cup flour

3 tablespoons hot fudge, heated according to container directions

3 tablespoons toasted and chopped pecans

Preheat oven to 350 degrees
Remove pie crust from freezer before preparing brownie and cheesecake batters.
Prepare cheesecake layer:
In a mixing bowl, combine softened cream cheese, 1/4 cup sugar, 1 egg, and 3 teaspoons espresso powder.
Beat until fluffy, about 3 minutes; set aside.
Prepare brownie layer:
In a microwave-safe bowl, combine the chopped semi-sweet chocolate and butter.
Microwave for 2 minutes, remove from microwave and stir until chocolate and butter are smooth.
Stir in the sugar, vanilla, and salt.
Beat in the eggs; stir in the flour and remaining 2 teaspoons of espresso powder until no streaks of flour remain.
Assemble pie:
Spoon half of the brownie batter into the pie crust, smoothing with a spoon.
Add the cheesecake batter and smooth with the back of a spoon.
Carefully dollop the remaining brownie batter over the cheesecake batter and smooth with back of spoon.
Bake for 45-55 minutes, or until a toothpick inserted comes out with a few crumbs attached.
Allow to cool, then spread hot fudge sauce over top of pie and sprinkle on pecans.
Chill in refrigerator for 4 hours before slicing.

Linked to the following parties:
Marvelous Mess Monday @ Marvelously Messy
Mealtime Monday @ Couponing-n-Cooking
Things that make you say Mmmmm @Cooking with Karyn
Crazy Cooking Challenge @ A Southern Fairytale
Makin You Crave Monday @Mrs. Happy Homemaker
Made by You Monday @ Skip To My Lou
Mangia Monday @Delightfully Downing
Show Me What You Got @Our Delightful Home
Tempt My Tummy Tuesday @ Blessed With Grace

Take-A-Look Tuesday @ Sugar Bee

Handmade Tuesdays @ Ladybug Blessings

Totally Tasty Tuesday @ Mandy's Recipe Box

The Hearth and Soul Hop @ The 21st Century Housewife

Tasty Tuesdays @ 33 shades of green

Delicious Dishes @ It’s a Blog Party
Cast Party Wednesday @Lady Behind the Curtain
Taking a Time-out Thursday @Mom on Timeout
Homemade by You @Pincushion Creations
Gallery of Favorites @The 21st Century Housewife

Cheesey Chicken Enchiladas and Poblano Chicken Enchiladas

noreply@blogger.com (Louanne Bertrand) — Thu, 03 May 2012 23:01:00 +0000

It's rare that I actually plan on making enchiladas. Just seems to happen, as in, oh, there's leftover chicken, guess I'll made enchiladas. Not with this batch, however. I roasted chicken with the intention of enchiladas. Brett loves them, as do I, although my method of eating them is a little different. I stuff the filling into a poblano and bake with the enchilada sauce, a delicious low-carb alternative.

We both prefer a green enchilada sauce with chicken. If I get my hands on fresh tomatillos, I'll make the sauce from scratch, but their seasonal availability makes that hit and miss. I use La Costena brand green salsa as the base of my enchilada sauce. Spicy, tart, and very fresh-tasting for a jarred salsa, it works really well.

If you don't have time to roast your own chicken, a rotisserie chicken works great, too. I used 4 large chicken breasts, and the filling was enough for 8 tortillas and two poblanos. A rotisserie chicken will yield enough for 8 tortillas, but you may not have enough to stuff the poblanos. And, while my recipe is not authentic, it's certainly delicious and picky-husband approved!

Cheesey Chicken Enchiladas

4 large chicken breasts, roasted and shredded (my simply roasted chicken)

1 medium onion, diced

3 cloves garlic, minced

4 oz green chiles, drained and chopped

1 teaspoon cumin

2 cups salsa verde - my favorite:La Costena salsa verde

1 cup sour cream

3 cups Colby-jack cheese, shredded & divided

2 tablespoons extra virgin olive oil

8-10 flour tortillas

2 tablespoons cilantro, minced

Sour cream, guacamole, pico de gallo, if desired

Preheat oven to 350 degrees.

Spray a 13x9 casserole dish with non-stick spray and set aside.

Shred chicken and set aside.

Heat the olive oil in a large skillet and add the diced onion; cook for 3 minutes, then add garlic and the green chiles.

Continue to cook for another 2 minutes; add cumin and mix well.

Pour in salsa and bring to a boil, then reduce to a simmer for 5 minutes.

Turn off heat and stir in sour cream; stir until sour cream has melted into the sauce.

Remove one cup of sauce and stir into shredded chicken, along with 1 cup of the cheese.

Place about 1/3 or so cup of filling down the middle of a tortilla, fold up and place seam-side down in the prepared casserole dish.

Pour the remaining sauce over the enchiladas, cover with foil and bake for 30 minutes.

Remove the foil and sprinkle on the cheese, return to the oven and bake until cheese is golden brown and bubbly.

Garnish with 2 tablespoons minced cilantro.

Serve as is or with suggested accompaniments.

Pico de gallo+ (plus is for the avocado, you can leave it out for Pico de gallo)

3 Roma tomatoes, seeded and diced

1/2 small onion, diced

2 tablespoons minced cilantro

1 Haas avocado, diced

1 jalapeno, seeded and diced

Juice of fresh lime, or to taste

Salt, to taste

Mix together, stir in lime juice, and use immediately.

Poblano Chicken Enchilada

Poblano Chicken Enchilada
To make the poblano version, make a T-slit in poblano (uncooked) and remove seeds. To make a t-slit, cut a slit vertically, then across the top (the stem remains on)

***If you want to roast your poblano before you stuff, by all means, do so. I was in a rush, and I just stuffed them raw, and they cooked in the sauce.***

Stuff with filling and place in a casserole dish that you've sprayed with non-stick spray.
For 2 poblanos, I added 1 1/2 cups of sauce.
Cover with foil and bake until poblano is tender, 30 minutes or so.
Remove foil, add shredded Colby-jack cheese, about 1/4 cup over each poblano, and return to oven for an additional 10 minutes.
Serve with pico de gallo+ (my pico de gallo with a Haas avocado)

Linked to the following parties:

Taking a Time-Out Thursday @Mom on Time-out

Full Plate Thursday @Miz Helen's Country Cottage

Homemade By You @Pincushion Creations

Delightfully Inspiring Thursday @Delightful Order

Sticky-Spicy BBQ Spareribs

noreply@blogger.com (Louanne Bertrand) — Mon, 30 Apr 2012 19:27:00 +0000

I decided that this year I would master the grill, especially after Andrew came home one day and the following conversation transpired.

Andrew: "Aidan's mom is cooking on her barbecue grill. It smells so good!

Me: "Oh? What is she barbecuing?"

Andrew: "I dunno, but it's not on fire like when you do it."

Me: "Hmph."

Yeah, that's my dirty little secret...I am was a disaster when it came to the grill. Wait. Clarification...I can grill vegetables perfectly, as well as boneless-skinless chicken breasts. Hamburgers and hot dogs...well, it's a good thing Andrew and Brett like meat well-done. So, my quest began. Like any good ~~nerd~~ librarian, I turned to books and the internet - reading, reading, and more reading. It paid off, as of last week, I grilled a ribeye to a perfect medium. While I forgot to take a picture, I also barbecued chicken quarters for my sister and mom - they gave them 2-thumbs up along with the requisite this chicken is delicious.

So, this week, I moved on to ribs. Now, in the past, I've cheated by boiling the ribs first, dousing them in Italian dressing, and then a brief moment on the grill where they were slathered with bottled barbecue sauce. They were edible. Nothing to write about, that's for sure, but truthfully, I was embarrassed. No more!

Disclaimer: This method worked for me. I took my research and tweaked it to fit my needs. I am but a babe in the woods not a grilling expert, so keep that in mind...

The secret? Patience. A good rub. Tasty sauce. Oh, and patience. It definitely takes time, but it's mostly hands-off time, so you're free to create delicious side dishes while your ribs are cooking. Now, I have a gas grill, so if you have a charcoal grill, I am of no use.

Sticky-Spicy BBQ Spareribs

2 slabs St. Louis-style Spareribs

Rub

1/2 cup brown sugar

1/3 cup salt-free Creole/Cajun Seasoning (my favorite)

Salt & pepper, to taste

Sauce

1/3 cup packed dark brown sugar
1/4 cup white vinegar
2 Tbs. Worcestershire sauce
1 Tbs. yellow mustard
3 tablespoons barbecue seasoning (my favorite)
2 Tbs. honey
2 cups tomato ketchup

Remove silver skin from ribs. (Tutorial)

Liberally apply rub to ribs; set aside while you prepare the grill.

Preheat grill to high.

Place ribs meat side down and allow to sear for 5 minutes; turn over and sear the other side for another 5 minutes.

Turn off one of the heating elements and move the ribs to the unlit side.

Turn the lit element to low.

Close the lid, go inside, set the timer for 60 minutes, and make your sauce (see below).

DO NOT LIFT THE LID.

Check the ribs after 60 minutes, just to be sure nothing is burning.

Close the lid again, and go back inside or stay outside and water your plants, whatever, but don't open the lid.

After the two hours, my rib bones were loose, so at that point, I slathered on the sauce, closed the lid and walked away for 30 minutes.

Remove ribs and allow to rest for 15 minutes before slicing.

Sauce adapted from finecooking.com

Combine all of the sauce ingredients in a large saucepan.

Bring to a boil, stirring constantly, then turn to low.

Allow sauce to simmer, uncovered, for 30 minutes; stir occasionally.

Set aside until ready to use.

Linked to the following parties...

Marvelous Mess Monday @ Marvelously Messy

Homemaker Monday @ 11th Heaven's Homemaking Haven

Hunk of Meat Monday (Food Only) @ Beyer Beware

Show Me What You Got @ Not JUST A Housewife

Tempt My Tummy Tuesday (Food Only) @ Blessed With Grace

Take-A-Look Tuesday @ Sugar Bee

Handmade Tuesdays @ Ladybug Blessings

Delectable Tuesday (Food Only) @ Home Sweet Farm

Totally Tasty Tuesday @ Mandy's Recipe Box

Mangia Mondays @ Delightfully Dowling

The Hearth and Soul Hop @ The 21st Century Housewife

Tasty Tuesdays @ 33 shades of green

Delicious Dishes @ It’s a Blog Party

Spring Bounty Quinoa Salad with Baby Lettuce...CSA Week #3

noreply@blogger.com (Louanne Bertrand) — Thu, 26 Apr 2012 16:44:00 +0000

Happy Thursday, y'all! One more day to the weekend - woohoo! So, yesterday was my CSA pick-up day, and I received the following goodies: baby zucchini, including eight-ball variety, beets, baby lettuce, chard, potatoes, purple cabbage, cauliflower, thyme, and spring onions. On Sunday, My mom had brought me some baby yellow squash from my cousin's farm, so I have quite the bounty in my refrigerator. What to do? Well, make a salad that incorporates as many as possible, of course, and the perfect vehicle for all is quinoa! I LOVE quinoa - versatile, healthy, and protein-packed - best of all, delicious!

The best thing about this salad is how easy it is to customize. If you're out of one thing, just increase another, or if you don't like my combination, toss in something you love. I didn't have any tomatoes, but they would have rocked in this salad. You know what else is terrific? It's perfect for a picnic because there's no mayo, and it actually tastes more flavorful at room-temperature. So, get chopping and make yourself a big 'ol bowl of this salad!

Spring Bounty Quinoa Salad with Baby Lettuce

1 cup quinoa
4 baby yellow squash, diced
4 baby zucchini, diced
4 stalks celery, diced
1/2 English cucumber, diced (if using a regular cucumber, seed first, then dice)
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 medium red spring onion, diced (regular red onion is perfectly fine)
3/4 cup parsley, roughly chopped
4 leaves basil, chiffonade cut
8 leaves mint, roughly chopped
Baby lettuce, 4 cups or more, your preference

Dressing (Adapted from Everyday Food, May 2012 issue)
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon Creole mustard (Dijon is fine)
1-2 cloves garlic, grated or very finely minced
Juice of one lemon
Salt and pepper to taste
Mix dressing ingredients by shaking in a covered jar or whisking together; set aside.

Rinse your quinoa and cook according to package directions.
While quinoa is cooking, chop your veggies and prepare your dressing.
After chopping your veggies, place in a large bowl - do not add lettuce.
Add cooked quinoa and drizzle dresssing over all, mix and serve on baby lettuce.
Enjoy!

Linked to the following Meatless Monday Linkys
Meatless Monday at Veggie Mama
My Meatless Mondays
MMMM

Grilled Rib-Eye Steak with Garlicky Tatsoi...CSA Week #2

noreply@blogger.com (Louanne Bertrand) — Mon, 23 Apr 2012 00:38:00 +0000

So, I'm in a beef phase at the moment. Maybe because I gave up meat for Lent and I'm trying to make up for those 40 days? Or, perhaps it's because I recently found out I'm anemic? Don't know why, exactly, I've just been craving beef more than ever.

Don't get me wrong, it's not to the exclusion of vegetables. Nope, it's beef, in addition to as many vegetables as possible. Being a semi-vegetarian for those 40 days, well, specifically, I was a pescetarian, as I did eat fish. Anyway, I became accustomed to eating vegetables at nearly every meal, and now they make up the majority of my diet.

So, it's fortuitous that I joined a CSA! Week two's bounty included the following: baby red potatoes, spring lettuce mix, parsley, tarragon, cabbage, beets, and tatsoi. My parents grew tatsoi years ago, so I've eaten in the past. If you've never eaten it, it's similar to mustard, and prepared in my usual go-to fashion, sauteed in a garlicky olive oil, it's absolutely delicious and super quick, a perfect side dish to go along with my beautiful rib-eye. The husband ate his steak with my smashed & roasted potatoes that I made with half of the potatoes. The other half became home fries, and I'll share that later this week.

Rib-Eye Steak with Garlicky Tatsoi
1 rib-eye, about 2" thick (my steak was 10 oz, plenty for 2 people)
1 large bunch tatsoi, washed and spin-dried
4 cloves garlic, peeled and halved
Extra virgin olive oil, 2 teaspoons, plus additional to brush on steak
Salt and pepper

Brush steak with olive oil and liberally season both sides with salt and pepper, and allow to sit for 30 minutes before grilling.

Heat your grill to medium high heat.

Grill the steaks as desired; I prefer my steak cooked medium, which is about 3 to 4 min. per side.

Remove steak from the grill to rest while you saute the tatsoi.

Place a skillet over medium high heat and add 2 teaspoons of extra virgin olive oil; toss in the sliced garlic.

Stir garlic until just past golden brown and remove from skillet.

Add the tatsoi, quickly tossing with tongs to coat with the garlicky oil.

Cover pan and cook for about 2-3 minutes.

Give the tatsoi a quick toss with the tongs, cover and cook for another 2 minutes, or until tatsoi is wilted and just tender.

Slice steak and serve with tatsoi.

Linked to the following parties - check'em out!

Roasted Beet Salad...CSA Week #1

noreply@blogger.com (Louanne Bertrand) — Wed, 18 Apr 2012 23:07:00 +0000

So, I've joined a terrific CSA, Covey Rise Farms, for the second year. I actually split the bounty with a friend last year, but I decided to go whole ~~hog~~ veg this year. Here's what I received the first week: watermelon radishes, turnips, spring lettuce mix, beets, Napa cabbage, chard, broccoli, and parsley.
I loved, loved, loved the watermelon radishes! Look at them - aren't they gorgeous?!? And, they actually keep their color after being braised, so pretty.

The beets were delicious, super sweet, and I'm always impressed with that gorgeous deep red color. I roasted them and tossed them in an assertive mustard vinaigrette with a bit of green onion, which complemented the sweetness of the beets.

I sauteed the beet greens, chard, and cabbage in olive oil and garlic, easy, but delicious. I didn't take a picture, but I used the same method as I did when I prepared kale. The parsley went into my meatballs, amongst other things, potato salad, curry, and sticky chicken.
Looking forward to week two, which I pick up today!

Roasted Beets with Tangy Mustard Vinaigrette

1-2 lbs beets, trimmed and washed

1-2 green onions, sliced

1/4 teaspoon Dijon or Creole-style mustard
1/4 teaspoon freshly grated garlic or a dash of garlic powder
1 tablespoon apple cider vinegar
3 tablespoons extra virgin olive oil
Salt and pepper to taste

Preheat oven to 425 degrees.

Wrap beets in foil and roast until tender, 1 to 1 1/2 hours.

Unwrap beets and cool.

Slip skins from beets and cut into 1/4-inch-thick slices

To make vinaigrette:

You'll need a small lidded jar for shaking the vinaigrette, or you can whirl it up in your food processor, your choice.
Add all ingredients to jar and secure lid.
With your thumb on the lid, vigorously shake the jar until the dressing is emulsified.
Pour desired amount over beets, add sliced green onions, and serve.

I've linked to the following parties...
My Meatless Mondays
Just Another Meatless Monday
Mangia Monday
Tasty Tuesdays
Tuesday's Tasty Tidbits
Tempt My Tummy Tuesday
Tuesdays at the Table
Totally Tasty Tuesdays
Real Food Wednesday
What's Cooking Wednesday
What's on the Menu Wednesday
Whole Foods Wednesday
Cast Party Wednesday
Hearth and Soul
Taking a Timeout Thursday
Fight Back Friday

Succulent Brisket with Onion Gravy (GF)

noreply@blogger.com (Louanne Bertrand) — Wed, 11 Apr 2012 05:00:00 +0000

My favorite beef roast is brisket. Specifically, bbq or smoked brisket. The husband, however, isn't a big fan of bbq sauce or even bbq rubs. So, we get around this by either eating at a local bbq restaurant where I order bbq brisket, or when I make it at home, I cut the brisket in half and roast one half the brisket in the onion with onions and garlic and the other using a recipe that requires an overnight marinade. At some point, I'll post it for you all.

Today, however, I offer you the onion and garlic version. It is a super easy preparation that yields a delicious and tender roast. It's not quick, however, as brisket requires a long, slow roast in the oven. I've made it in the slow cooker, but both I and the husband prefer it roasted in the oven.

The only knife you'll need is for carving, as it is fork tender. I do find it much easier to carve into pretty slices if I let it rest in the refrigerator overnight, so keep that in mind.

As for the gravy, I keep it super easy. After removing the brisket from the pan, I skimmed off the oil, and poured the contents into a 4-cup measure, then I blended it up with my immersion blender. The result is a delicious, intensely flavored gravy without any flour. I do add about 1/2 cup of water, as when I say intensely flavored, I mean intensely flavored. You can, of course, prepare a slurry and add it to the drippings to make a traditional gravy.

Brett's favorite way to eat the brisket is as a poboy. I like it with a smear of horseradish and a side of mashed cauliflower...perfection!

Succulent Brisket
1 3-4 lb brisket
1 large onion, sliced thinly
4 cloves of garlic, peeled and smashed
Cajun or Creole seasoning - my favorite is Paul Prudhomme's Magic Seasoning for Meat
3-4 cups water (do not add all at once)
2 tablespoons light oil (I used grapeseed)

Turn on your broiler.
In the bottom of a baking pan big enough to fit your brisket, drizzle in the 2 tablespoons of oil.
Add the sliced onion and smashed garlic.
Generously coat your brisket with the seasoning.
Lay the brisket on the bed of onions - be sure it it fat side up.
Place in oven, about 6" from broiler and broil for 10 minutes.
Remove from oven, reduce heat to 275 degrees.
Add one cup of water to the pan and tightly cover with foil.
Return to oven and roast for 90 minutes.
Remove from oven, peel back foil, and add another cup of water.
Cover with foil and return to oven for another 90 minutes.
Repeat the process until the brisket is tender - total roasting time is about 5 hours, depending upon the size of your brisket.
Remove from oven, allow brisket to cool for 30 minutes, wrap in foil, and refrigerate overnight or at least 4 hours.
To make the gravy, skim fat from drippings, pour contents into a 4-cup measure and emulsify with immersion blender; alternatively, pour into a blender and process until smooth.
Slice brisket against the grain and serve with gravy.

I've linked to these great parties! Check'em out! Hearth and Soul, Tempt My Tummy Tuesday, Tasty Tuesday, What's Cooking Wednesday, Cast Party Wednesday,

Gluten-Free Wednesdays, These Chicks Cooks Whole Foods Wednesday, Real Food Wednesday, Full Plate Thursdays, Taste This Thursday, Delightfully Inspiring Thursday, Somewhat Simple, Homemade by You, Wow Me Wednesday, Feed Your Soul

Cupcakes!

noreply@blogger.com (Louanne Bertrand) — Tue, 10 Apr 2012 13:41:00 +0000

I probably don't even need to ask, but are you as enamored with Pinterest as I? So many pretty, and best of all, useful, ideas - I love it! Anyway, it's where I saw this cake and became obsessed with icing tips 1M and 2D.

Initially, I planned to make the cake for Easter, but decided that cupcakes would be better. Of course, that plan dissolved when I decided that I couldn't wait to until Easter and made them during the middle of the week.

I used this recipe as it only made a dozen cupcakes, and regardless of how much the husband and child love cupcakes, they never eat an entire batch. A smaller batch stood to be eaten before staleness set in.

I couldn't resist taking a taste, even though they weren't gluten-free, and they are amazing! I loved the texture, taste, and general pretty appearance, even before frosting. I've used many recipes from Joy of Baking, and I've never been disappointed.

For the frosting, I used vanilla buttercream, divided the recipe into thirds and used Wilton gel colors to get the vibrant hues. My favorite tip is the 2D, which is what I used for the pink. Not that I don't like the 1M, I do! The 2D creates a swirl that seems to be a bit more floral like.

The tips came in a pack of three which included the 2A tip; I used 2A for the blue frosting. So, get yourself some tips, disposable icing bags, and pipe away! It's much easier that I ever thought, and if I can do it, so can you. This video proved very helpful.

Cupcakes with Vanilla Buttercream Frosting

1 1/2 cups flour

1 cup granulated white sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, room temperature (cut into pieces)

1 large egg, room temperature

2 large egg yolks, room temperature

1 1/2 teaspoons pure vanilla extract

1/2 cup sour cream or whole plain yogurt, room temperature

Preheat oven to 350 degrees and line 12 muffin cups with paper liners.

In the bowl of your electric mixer, or with a hand mixer, beat to combine the flour, sugar, baking powder, and salt.

Add the butter, egg, egg yolks, vanilla extract, and sour cream.

Beat the wet and dry ingredients together at medium speed until the batter is smooth and satiny, about 30 seconds. Scrape down the sides of the bowl. If necessary, stir the batter with a rubber spatula until the flour is fully incorporated.

Evenly fill the muffin cups with the batter and bake for about 20 - 25 minutes or until pale gold and a toothpick inserted into a cupcake comes out clean.

Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.

Vanilla Buttercream

1 cup (2 sticks) unsalted butter (You can use salted butter, just leave out the 1/4 teaspoon salt)
1/4 teaspoon salt (if using unsalted butter)
4 cups powdered sugar
2 teaspoons vanilla extract
2-3 tablespoons half & half or milk.

Beat butter and vanilla until completely smooth - about a minute.

Add the salt if you are using it

Add powdered sugar, one cup at time, beating after each addition

After you've added 2 cups of powdered sugar, add 1 tablespoon of half & half

Continue to mix-in remaining powdered sugar

Add another tablespoon of half & half, beat again until desired consistency is reached.

Only add the remaining tablespoon if it seems to thick for you to pipe.

Makes 12 cupcakes

Eggplant Pasta Puttanesca

noreply@blogger.com (Louanne Bertrand) — Thu, 05 Apr 2012 05:00:00 +0000

So, I'm back with a delicious meat-free pasta bake for you! Eggplant, puttanesca sauce, and angel hair pasta come together in a tasty casserole sure to please everyone, meat-eaters included. I spiced up my everyday marinara with cured black olives and crushed red pepper flakes, roasted two eggplants in the oven, and pulled everything together with some mozzarella and Parmesan cheese.

The picky husband ate a large dish, so you know that it was a winner; however, that the 7 year old boy wouldn't touch it with a 10-foot pole...I thought if was delicious! I've got quite a few meatless meals to share with you in the future, as I gave up meat for Lent...I know! Anyway, I have to admit that I'm chomping at the bit for Easter dinner, as our menu includes lamb, pork roast, and grilled chicken!

Eggplant Pasta Puttanesca
1 recipe marinara sauce
1/4 cup chopped cured black olives
1/4 teaspoon crushed red pepper flakes
2 eggplants, partially peeled and sliced into rounds
1/4 cup extra virgin olive oil
Salt to taste
3 slices mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups cooked angel hair pasta

Preheat oven to 450 degrees.
Line 2 baking sheets with parchment paper; set aside.
Prepare marinara sauce, adding black olives and crushed red peppers to sauce before simmering. Once prepared, set aside while roasting eggplant.
Partially peel eggplants and sliced into 1/4 inch slices.
Lay eggplant slices on prepared baking sheets and brush both sides of eggplant with olive oil.
Sprinkle on salt, if desired.
Roast for 30-40 minutes or until nicely browned and tender.
Reduce oven temperature to 350 degrees.
Ladle puttanesca sauce into bottom of 2 quart casserole dish - about 1 1/2 cups.
Lay half of the eggplant slices onto sauce.
Sprinkle 1/4 cup of the Parmesan cheese over the eggplant slices.
Evenly distribute the cooked angel pasta over the eggplant.
Ladle on another 1 1/2 cups of puttanesca sauce, then add the remaining eggplant slices.
Pour the remaining puttanesca sauce over the eggplant, sprinkle on the remaining Parmesan cheese and lay the 3 slices of mozzarella cheese down the middle of the casserole.
Bake at 350 degrees until bubbly and the cheese is melted. Cover with foil if your cheese browns too quickly.
Enjoy!

Linked to the following:

In memory of my dad...

noreply@blogger.com (Louanne Bertrand) — Wed, 04 Apr 2012 18:48:00 +0000

My heartfelt thanks to all of you for your prayers and thoughts for my dad. He passed away on March 7, after a long and arduous battle with lung and brain cancer. My sister, brother, and I were all able to say our goodbyes and tell him how much we appreciated him as our dad. It's been an adjustment, especially for my mom, but we come from strong stock, and we'll be okay. Again, thank you, my friends.

I'll be back tomorrow with a recipe for Eggplant Pasta Puttanesca.

Update

noreply@blogger.com (Louanne Bertrand) — Tue, 14 Feb 2012 11:06:00 +0000

Thank you for all of your emails inquiring about my well-being. I'm on a break, as my dad is in hospice due to end-stage lung & brain cancer. I will definitely be back, just not sure when that will be. Please keep my family in your thoughts and prayers.

Chicken Fajita Stuffed Poblano Peppers

noreply@blogger.com (Louanne Bertrand) — Sun, 22 Jan 2012 21:51:00 +0000

So, why a poblano stuffed with chicken fajitas? Well, we have a new Mexican restaurant in town, and last week when we had dinner there, I ordered Chicken Poblano. I loved it - in fact, I don't think I'd ever eaten a Mexican dish that I liked as well before. Of course, I had to recreate it at home. Now, my dish is not exact, as the restaurant version had a green chile cream sauce drizzle, and while I considered making one myself, I decided that I liked the dish as is.

After I made these, I called my sister to tell her that I wished she lived closer - this is her kind of dish. Mine, too, actually. My husband, not so much. The child, not at all. Anyway, I am putting one of the peppers into the freezer for her, and I'll eat the others during the week. If you have a craving for some delicious Tex-Mex, this will definitely hit the spot!

Chicken Fajita Stuffed Poblano Peppers
4 poblano peppers
1 lb chicken breasts, trimmed and sliced into 2" slices
1 green bell pepper, sliced into thin strips,
1 medium onion, sliced into strips
1 cup salsa verde (I used La Costena - Walmart has it)
2-3 tablespoons Fajita Magic or your favorite fajita seasoning
2 tablespoons oil
1/2 cup shredded cheese, ie Chihuahua or Monterey Jack (Walmart sells Chihuahua cheese)
Garnishes: pico de gallo, guacamole, sour cream or Greek yogurt

Season the chicken breast with the Fajita Magic and allow to marinate in the refrigerator for about 15-30 minutes.

While chicken is marinating, prepare your poblano peppers.

Position your oven rack about 4 inches from the broiler and turn your broiler on high. Line a large rimmed baking pan with foil.

With a paring knife, slice the chiles from stem to tip and place on prepared baking pan.

Broil until blackened, about 6 to 8 minutes. Turn them every 2 minutes or so, to allow them to blacken all over. Remove from the oven and reduce heat to 375 degrees.

Allow the peppers to cool, then peel off the skins and cut out the seed cores, leaving the stems on. I used a paper towel to get remove the remaining seeds - don't rinse your peppers.

Place peppers aside and make fajitas.

Heat one tablespoon of the oil in a large skillet, add the sliced bell pepper and onion, cook for about 5 minutes.

Add the remaining tablespoon of oil, if needed, and place chicken in the skillet with the peppers and onions.

Cook for 8 minutes, then add the 1 cup of salsa verde.

Cook on medium high, until salsa verde evaporates and chicken is cooked through; set aside.

Spray a 13x9 baking dish with nonstick spray and set aside.

Stuff each poblano pepper with 1/4 of the chicken fajitas.

Place each stuffed pepper in the prepare baking dish.

Cover each pepper with 1/4 of the shredded cheese.

Bake for 30 minutes or until cheese is bubbly and brown in spots.

Serve with garnishes, if desired.

Pico de gallo

3 Roma tomatoes, seeded and diced

1/2 small onion, diced

2 tablespoons minced cilantro

1 teaspoon of fresh lime juice, optional

Mix together, stir in lime juice, and use immediately.

Banana Nut Bread (grain & gluten free)

noreply@blogger.com (Louanne Bertrand) — Thu, 19 Jan 2012 20:49:00 +0000

Ok, I didn't plan on making banana bread. In fact, I was making Orange Walnut Crumble Cakes from Daily Bites, but I was tired and not in the mood to dollop batter into cupcake liners. I decided to use my new loaf pan that I bought for gluten-free baking, and the next thing I know I was peeling a banana and tossing it into the batter. I know there seems to be a disconnect between the two, but the loaf pan got me thinking about loaf breads, which lead to banana bread, and well, there you have it.
So, if you're a friend on Facebook, you saw my evening happy post - finally, a great-tasting, gluten and grain-free loaf bread. I've had many failures, even following recipes. From cookbooks. Dismal. Soggy. Ick...
But, not this one. This. Is. Really. Good. Better yet, if you are watching your carbs, you'll be really happy because I used erythritol. My sugar eaters - worry not - all versions of the recipe are included. I have visions of cranberry-orange bread and lemon-poppy seed bread dancing in my head...

Banana Nut Bread
1/4 cup coconut flour
2 teaspoons tapioca or arrowroot starch
2 tablespoons ground golden flax seed
2 large eggs
1 banana, peeled
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon salt
1/4 teaspoon baking soda
1/3 cup erythritol + 1/4 cup water or 1/4 cup honey or dark maple syrup - don't use the water with honey or syrup
2 teaspoons vanilla extract
1/2 cup pecans, toasted and chopped
Preheat the oven to 350 degrees.
Grease and line a 3x7 loaf pan with parchment.
In a large bowl, combine the coconut flour, tapioca or arrowroot starch, ground flax seed, salt, and baking soda - whisk together.
In a separate bowl, beat the eggs, banana, cinnamon, ginger, erythritol, water, and vanilla to combine.
Pour the wet ingredients into the dry and stir to combine thoroughly.
Fold in the pecans.
Pour into prepared pan.
Bake for 40-45 minutes, or until toothpick inserted comes out clean.

Linked to these terrific blogs...
Bizzy Bakes

Crawfish and Shrimp Etouffee with Bronzed Catfish

noreply@blogger.com (Louanne Bertrand) — Fri, 13 Jan 2012 13:41:00 +0000

Happy New Year, everyone! Sorry for the long absence, but I've been preoccupied with family issues. But, I'm back!
So, winter is officially here in south Louisiana,and with that, all of our wonderful, more heartier fare is on everyone's dinner table. My husband is a picky eater, but he's always happy to eat most Cajun or Creole dishes, so I take advantage of this time of the year, making gumbos and etouffees. Just like any Louisiana dish, every cook has their own version of etouffee. Some recipes start with a roux, and others, like my version, do not. You can use crawfish, shrimp, a combination of both, or even chicken. In today's post, I used both crawfish and shrimp.
Because I was in the mood for catfish, I decided to go all out and serve the étouffée over my bronzed catfish. The husband, however, ate his over rice. While he likes catfish, he only eats it fried. This is a perfect dish for a cold, wintery night - enjoy!

Crawfish and Shrimp Etouffee

1 stick unsalted butter

1 large onion, diced

1 large green bell pepper, diced

3 stalks celery, diced

1 tablespoon minced garlic

2 tablespoons no-salt added Cajun or Creole seasoning

1 teaspoon dried thyme

2 bay leaves

2 pounds peeled seafood (shrimp, crawfish or combination of both)

2 ½ cups shrimp stock or water

1 tablespoon cornstarch

Salt and cayenne to taste

2 tablespoons chopped fresh parsley, plus more for garnish

1 tablespoon green onions, plus more for garnish

Hot cooked rice

Melt the butter in a large heavy pot over medium heat.

Add the onions, bell peppers, celery, garlic, and seasoning.

Cook for about 15 minutes, or until soft.

Add 2 cups of the stock or water, bring to a boil.

Cook uncovered and over high heat, until liquid is reduced by half.

Add crawfish tails and return to a boil, cooking for 10 minutes.

Add shrimp and return to boil.

Stir cornstarch into remaining ½ cup of water and add to étouffée, cooking for another 10 minutes, or until thickened and shrimp is cooked.

Add salt and cayenne to taste, stir in 2 tablespoons parsley and 1 tablespoon green onions, and serve over rice and/or bronzed catfish.

Garnish with additional parsley and green onions, if desired.

Bronzed Catfish

4 catfish fillets

1 tablespoon unsalted butter

1 tablespoon extra virgin olive oil

Bronzed Seasoning

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 teaspoon garlic powder

1/4 teaspoon dried mustard

1/4-1/2 teaspoon cayenne pepper

Salt, to taste

Combine all seasoning and mix well.

Evenly sprinkle seasoning mix over catfish fillets; allow to rest for 10 minutes.

Over medium-high heat, melt butter and extra virgin oil together in a large frying pan.

Place catfish, seasoned side down into pan.

Cook for about 3 minutes, flip and cook until fish flakes easily.

Season to taste with salt and serve.

Linked to these great blogs - go visit them!

Let'sDo Brunch
Wow Me Wednesday
These Chicks Cooked
Taking a Timeout Thursday
Full Plate Thursday
It's a Keeper
Strut Yourself!
Delightfully Inspiring Thursday

Pin’Inspirational
Gallery of Favorites
Hearth & Soul

Countdown to 2012...Louanne's Kitchen Best Main Dishes of 2011

noreply@blogger.com (Louanne Bertrand) — Thu, 29 Dec 2011 21:06:00 +0000

New Orleans Seafood Gumbo

New Orleans Red Beans & Rice

Grilled Eggplant, Onion, and Red Pepper Stuffed Bread

Grits and Grillades

Chicken Piccata and Pasta Aglio e Olio

Happy New Year, my dear ones!

See you in 2012!

Love to all, Louanne

Heavenly Hash aka Rocky Road Fudge…12 Weeks of Christmas Cookies & Sweets

noreply@blogger.com (Louanne Bertrand) — Thu, 15 Dec 2011 06:00:00 +0000

One of my favorite Christmas treats used to be my mother-in-laws heavenly hash candy. She used lots of marshmallows, which made it nice and gooey, not too many nuts, though. Of course, I am the type of person who thinks nothing of adding an entire pound of pecans to a recipe that only calls for 2 cups, so my judgment may not be the best on whether something has not too many nuts. Anyway, her recipe is delicious, foolproof, and always a big hit; however, on Sunday, I cleaned out my recipe binder and found a recipe that I had printed from Your Homebased Mom. The recipe, although termed Rocky Road Fudge, is very similar to my mother-in-law’s recipe with the exception of melting marshmallows into the chocolate. After finding the recipe on the blog, I loved the look of the chocolate, as there was something different about the texture, and I could not wait to make it.

I tossed two bags of mini-marshmallows into the freezer, thinking I’d make the recipe on Sunday night, but you know how things go, and I ended up making the recipe Monday night, so the marshmallows were good and frozen. I did make my own tweaks, which are included in my recipe, but I’m also giving you the direct link to original recipe. By the way, I used two bags of mini-marshmallows which made an enormous pan, perfect for sharing with teachers, neighbors, friends, and family! Enjoy!

Heavenly Hash aka Rocky Road Fudge

2-10.5 oz bags mini marshmallows, frozen
4 cups sugar
12 oz evaporated milk
20 large marshmallows
1 cup unsalted butter, cut into 8 slices each
1/4 teaspoon salt
12 oz dark chocolate chips (semi-sweet is fine)
1 1/2 teaspoons vanilla
1 lb pecans, toasted

Toss both bags of mini marshmallows into freezer for at least 2 hours, although overnight is better.
After marshmallows have frozen, begin fudge.
Toast pecans in a 350 degree oven for 10 minutes; set aside.
Butter and line a 13x9 casserole dish - I used my large Pampered Chef rectangular baker***
In a deep pot, combine sugar, evaporated milk, and the 20 large marshmallows.
Cook over medium-high heat until melted, and allow mixture to boil for 6 minutes - stir continuously.
After 6 minutes, turn off heat; add in the chocolate chips and pieces of butter.
Stir mixture until chocolate and butter has melted, then add in the toasted pecans.
Pour 2 1/2 cups of the chocolate-pecan mixture into the bottom of the prepared casserole dish and spread to cover.
Pour mini marshmallows over chocolate, pressing marshmallows with your hands.
Pour remaining chocolate-pecan mixture over marshmallows, being sure to cover all of the marshmallows.
Allow to set overnight in the refrigerator.
Using parchment paper, remove entire block of fudge from dish and cut into pieces.

***The pan I used has a 14-cup capacity; if you don't have anything of this size, you will need two 13x9 pans. Alternatively, you can use 1 bag of mini marshmallows instead of 2. The thickness will be reduced, and you have more chocolate than marshmallows, but it should fit in one pan.***

Today's post is linked to these awesome blogs:

These Chicks Cooked
Crazy Sweet Tuesday
Wow Me Wednesday
Taking a Time Out
Strut Yourself!
Delightfully Inspiring Thursday
Let's Do Brunch
Bizzy Bakes
Pin'Inspirational
Gallery of Favorites

Creole Pralines...12 Weeks of Christmas Cookies & Sweets

noreply@blogger.com (Louanne Bertrand) — Thu, 08 Dec 2011 06:00:00 +0000

Can you believe Christmas is less than 3 weeks away?!? Are you ready? We're somewhat ready...we've had 3 bouts of strep throat since November, 2 of which were me, so when the mama is sick, things tend to fall behind, you know? Anyway, while the gifts are ordered, none have arrived. The husband and son have requested that we bake & decorate sugar cookies, but we've not gotten to that. The plan is to make them the week before Christmas, since I'm taking the week off. Andrew's birthday is next week, and I'm happy to say that while I know I can make his cake, I chose to give myself a break and order from my favorite bakery, instead. I only feel a little guilty, but I think he and the husband deserve a non-stressed mama/wife rather than a crazy and harried one. But, it is the season of treats & goodies, so, I'm choosing to make treats that require little of my time, like these terrific pralines. Now, I'm constantly tweaking my praline recipe - the ratio of brown sugar to granulated, whether to use heavy cream, half & half, milk, evaporated milk, or buttermilk, cooking the pecans in the sugar or toasting them before. I'm really happy with this version, but if you're interested in one of my earlier version, click here.

If you're a little hesitant to make pralines, I'm here to say that I used to be hesitant, too. But, if you arm yourself with the right equipment, have your ingredients at the ready, and dedicate an hour of your time to these delicious treats, you'll be so glad you did. When I brought these to work, I had an office of very happy ladies!

Equipment

Candy thermometer, no question
Tall pot with a handle
Cooking spoon (I prefer a wooden spoon)
Newspaper
Parchment paper
2 small spoons, one to scoop and one to scrape

Ingredients

Brown sugar
Granulated sugar
Butter
Buttermilk
1 lb pecans, pieces or whole (you can use less, I prefer more nuts to candy, but you can use as little as 2 cups)
Salt
Vanilla, pre-measured

Time

At least an hour, candy waits for no-one

Creole Pralines

1/2 cup light brown sugar

2 1/2 cups granulated sugar

2 tablespoons light corn syrup

1/2 cup unsalted butter (1 stick)

1 cup buttermilk

1 lb pecans (pieces or whole, if you like more candy than nut, use less pecans)

1/8 teaspoon salt

1 teaspoon vanilla (measure before you begin)

Prepare your area by laying newspaper onto a table or counter.

Place sheets of parchment on the newspaper (if you have cats, lock them in the laundry room).

Combine sugars, light corn syrup, and the stick of butter in your pot.

Turn heat to medium-high and cook until butter has melted.

Carefully pour in buttermilk and salt, stir until combined.

Stir in pecans and secure candy thermometer to your pot.

With one hand holding the pot handle, stir the praline mixture frequently.

Be careful - this is sugar napalm.

Cook over medium-high heat until the temperature reaches 235 degrees.

Remove from heat, add vanilla and stir until the mixture looses its sheen, about 2 minutes.

Immediately scoop candy onto parchment using small spoons.

Allow candy to harden.

Store in a covered container, if stacking, separate with sheet of parchment or wax paper.

Enjoy!

Apple Crisp...12 Weeks of Christmas Cookies and Sweets

noreply@blogger.com (Louanne Bertrand) — Thu, 01 Dec 2011 06:00:00 +0000

No cookies or fudge today, although I will have a new praline recipe for you next week! Today's post is all about apples, specifically Jazz apples, my new favorite. I know this sounds weird, but when you bite into this apple, you get an effervescent sensation - they are just wonderful! I've been buying a dozen each week at the store, as Brett & Andrew are hooked on them, too.

For Thanksgiving, I decided to use them in a crisp. My sister had a "foil pan only" rule, so I made the crisp in the only foil pan I had left - a loaf pan. Word to the wise, don't use a loaf pan. The topping never became crisp, in fact, in my effort to make it crisp, I almost burned it. Let's just say it wasn't the most attractive dessert on the table. But, it was so delicious, and I knew I had to share it with you. This is my old crisp topping, with gluten-free updates included.

Apple Crisp
Filling
4 Jazz apples, peeled, cored, and sliced into 8 wedges each
1 cup unsweetened applesauce
2 teaspoon cinnamon
1/8 teaspoon nutmeg
Pinch of cloves
Pinch of salt
1/2 cup brown sugar or coconut palm sugar
1 teaspoon lemon juice

Streusel
2/3 cup gluten free oats
1/3 cup almond flour or all-purpose flour
2 tablespoons coconut flour (optional)
1/3 cup brown sugar or coconut palm sugar
1/2 teaspoon cinnamon
pinch of salt
6 tablespoons unsalted butter, slightly softened

Preheat oven to 375 degrees.
Butter a 9" pie dish and set aside.
In a bowl, combine applesauce, cinnamon, nutmeg, cloves, salt, sugar, and lemon juice.
Prepare apples and add to applesauce mixture as you slice each into wedges.
Once all of the apples have been added, stir well and pour into prepare pie dish.
In another bowl, stir together the streusel ingredients, without the butter.
Cut butter into mixture, then sprinkle onto apple mixture.
Bake for 45 minutes or until streusel is crunchy and apples are tender.
If streusel is browning too quickly, cover loosely with foil.
Serve warm with or without vanilla ice cream.

Linked to the following blog hops...
Bake with Bizzy
Taking a Time Out

Milky Way Fudge...12 Weeks of Christmas Cookies and Sweets

noreply@blogger.com (Louanne Bertrand) — Wed, 23 Nov 2011 23:00:00 +0000

Quick and easy fudge, my dear ones! The day before Thanksgiving is supposedly one of the heaviest traveled days of the year, but it's also my busiest cooking day of the year! I have been in the kitchen since 7 am, and thus far have made my mirliton casserole, cornbread dressing, cranberry-orange sauce, a roast for Friday, roasted cauliflower, and this fudge. My dad can't travel, so we're having Thanksgiving at my parents' house, and since he loves fudge, I decided to make him a batch. I found the recipe in the 2011 Taste of Home Christmas cookbook, and it's super easy. I think we could all use an easy microwavable recipe for the holidays, don't you?

Happy Thanksgiving, my dear friends!

Enjoy your family and food!

Milky Way Fudge
1 teaspoon butter
14 oz can sweetened condensed milk
12 oz semisweet chocolate chips
3 Milky Way Dark candy bars, chopped (2.05oz)
1 cup toasted and chopped pecans, optional
1 teaspoon vanilla

Line a 9x9 square pan with foil, then grease the foil with butter and set aside
In a large microwave save bowl, combine the sweetened condensed milk, chocolate chips, and chopped candy bars.
Microwave, uncovered, for 60 seconds, stir.
Continue and microwave in 15 second increments, stirring each time, until mixture is smooth.
Add pecans, is using, and vanilla; stir well.
Pour into prepared pan and refrigerate for at least one hour.
Remove from dish and cut into squares to serve.
Store remaining squares in refrigerator.