Murph's Kitchen

2016-12-24T10:51:00.001-07:00

Patio Shrimp

2016-05-29T13:59:00.000-07:00

Patio Shrimp....spicy, savory and ready in thirty minutes...

Patio Shrimp over brown rice with a crisp salad

The perfect dish after a lazy day by the pool. Fast, easy and a little spicy this is a "go to" recipe around Murph's Kitchen. Originally gleaned from a Junior League of Tucson cookbook, we've refined it over the years and it's mouthwateringly delicious.

Ingredients

2 lbs uncooked shrimp, peeled and deveined
1 Cup Butter
1/4 cup olive oil
1Bay Leaf
1/2 cup fresh squeezed lemon juice
1 Tbsp Lemon Zest
3 Tbsp Capers
1 tsp crushed Red Pepper
3 cloves crushed garlic
1 tsp. cayenne pepper
1/2 cup water
1/2 cup dry white wine
2 tsp. Emeril's Essence
Kosher Salt
Fresh Ground Pepper

Preheat oven to 350 degrees

Combine all ingredients in a saucepan and simmer over low heat for about ten minutes. Don't let it boil!

Arrange shrimp on the bottom of a good size baking dish and cover with sauce.

Swimming in sauce and ready for the oven

Bake for twenty minutes uncovered and enjoy the aroma as it tantalizes your senses....

Fresh from the oven and perfectly done

A great dish on the patio with crusty bread over rice or with pasta...take your pick and enjoy!

Buon Appetito!

Crispy Baked Spicy Fries

2014-03-26T21:21:00.000-07:00

Baked Fries Oozing with Jalapeño Ketchup

Thickly sliced potato wedges, olive oil and a hefty amount of spice make these one our family favorites. This recipe stands on its own as a savory and crunchy treat but will pair well with burgers, dogs, grilled chicken and almost any grilled protein. We enjoyed lamb burgers alongside the fries that were equally scrumptious.

Ingredients

4 large baking potatoes

4 Tbsp olive oil
Fresh Ground Pepper

1/2 tsp. Szego Hot Paprika

1/2 tsp. Garlic Salt
Pinch of Kosher Salt

1/2 tsp. Chili Powder

1/4 tsp. Cayenne Pepper

Directions


	1. Preheat oven to 450 degrees. 2. Cut potato into wedges. Mix olive oil, paprika, garlic salt, chili powder and cayenne together. Coat potatoes with oil/spice mixture and place on a baking sheet.
	3. Bake for 30 minutes 4. Remove from oven, turn all "fries" with a set of tongs and return to oven 5. Bake for an additional 15 minutes and serve with your favorite burgers, dogs or whatever makes you smile! Buon Apetito!

Best Ever Turkey Sausage Casserole

2013-12-01T20:59:00.000-07:00

Crispy, Creamy, Deliciousness oozing with sweet and savory flavors!

This is the best use of leftover turkey you will ever find! Inspiration comes from one of my favorite cookbooks of all time: Marlene Sorosky's Year Round Holiday Cookbook, given to my wife and me in 1983! Over the years we've made nearly every recipe and most are fabulous. Our version of Marlene's recipe has evolved and her book is out of print but I urge you to find a copy and buy it!

Handwritten notes on the pages of this 1983 Classic

Turkey Sausage Casserole

Ingredients

1 Pound Italian Sausage (mild or hot are both fine)

1/4 pound butter

3/4 Pound Mushrooms sliced

1 Large Shallot finely minced

4 Tbs all purpose flour

1/2 Cup Riesling Wine

1 1/2 Cups Chicken or Turkey Broth

1/2 Cup Whipping Cream

1 Cup Shredded Sharp Cheddar Cheese

1 Tbs Dijon Mustard

1 tspn Kosher Salt

4 Cups Cooked Turkey cut into bite sized chunks

2 Cups leftover stuffing or one package Stove-Top

Sauté sausage over medium heat and add about a 1/4 cup of water making it easier to break up the meat into bite sized chunks. When done, drain the pan, add to a large mixing bowl where all ingredients will be mixed later.

In a large saucepan melt 4 Tbs. butter add shallots and for sauté a minute. Add mushrooms stirring regularly. When mushrooms are almost done, turn heat to medium high, add Riesling and cook for an additional 3-4 minutes. Reduce heat to medium low and add flour stirring constantly until a roux forms. Add broth and stir constantly until all lumps are gone. Add heavy cream and dijon mustard while continuing to stir and bring to a low boil for one minute.

Lovin' those shallots...

Mushrooms make this dish mildly addictive...

Add grated cheese, salt, pepper and turkey mixture to mixing bowl with sausage and toss together.

Pour into a greased 2 quart casserole dish and cover with stuffing mixture. I break up the stuffing with my hands, no other method works better. Sprinkle stuffing over top of casserole and place a few pats of butter over top.

A little butter never hurt anyone.

Bake uncovered at 350 degrees for 20 minutes.

Yum... goes well with leftover mashed potatoes, gravy, green bean casserole, corn pudding and cranberry sauce.

The Finished Product fresh out of the oven

Utterly scrumptious, a real crowd pleaser and best consumed over the weekend after Thanksgiving and prior to the Monday dieting routine.

Buon Appetito!

BBQ Brick Chicken

2013-06-15T14:12:00.003-07:00

BBQ BRICK CHICKEN

Seriously Tender and Juicy

Every once in awhile I pick up an idea for a great dish from Guy Fieri. The dude is crazy and wacky but he sure can cook. I watched him make a variation of this on the Today Show and modified it to suit my tastes. I give him full credit for the inspiration and Brick Chicken is now a family favorite.

Ingredients

For The Brine:

1 cup kosher salt

1/2 cup sugar

3 bay leaves

3 cloves garlic, peeled and smashed

3 cups ice

One 5- to 7-pound whole chicken

For The Sauce:

1 cup orange juice

4 Tbsp Prickly Pear Jelly

1/2 cup light brown sugar

2 tablespoons sherry vinegar

1/2 cup soy sauce

2 teaspoons ground ginger

For dry rub:

2 Tbsp garlic powder

2 Tbsp kosher salt

3 Tbsp plus Szego Hot Paprika

1 Tbsp Cayenne Pepper

Freshly cracked black pepper

1 Tbsp Ground Cumin

1 Lemon, juiced

Preparation

Place the whole chicken, breast-side down, on cutting board. Using and electrice knife, serrated knife or kitchen shears, remove the backbone by cutting up from the tailbone to the neck on both sides.

For the brine:

To a small saucepan, add 1 cup water, the salt, sugar, bay leaves and garlic cloves. Bring to a simmer to dissolve the salt and sugar. Once at a simmer, turn off the heat and add the ice. Once the liquid is cool, place into a resealable bag over a bowl and add the chicken to the brine, making sure it is completely submersed. Allow to brine in the fridge for at least an 60 mimutes but preferably several hours

Make the sauce:

In a small pot over medium-low heat, combine orange juice, prickly pear jelly, soy sauce and sherry vinegar. When liquid simmers, whisk in the brown sugar and ginger. Simmer until it begins to thicken, about 5 minutes or so. Remove from the heat and let stand .

Needless to say, I like locally sourced ingredients and this is really good prickly pear jelly!

Preheat grill to medium

Rub the bird:

Remove the chicken from the brine and pat dry. Thoroughly mix herbs together in a small bowl and coat the chicken with the dry rub, making sure to sprinkle the bird liberally inside and out.

Hit The Grill:

Place chicken, breast side down first, for 7 to 8 minutes on a hot grill. Place a heavy weight (like a foil-wrapped brick) on top and press down firmly to flatten the chicken. Turn once and continue to grill, bone-side down for another 15 minutes. Reduce heat to medium as it cooks if it starts to burn - this will allow the chicken to cook through.

Squeeze the lemon juice over the chicken as it cooks and the skin gets browned and crispy. Remove brick and with a silicone pastry brush, glaze the chicken with the Cactus Jelly Sauce during the last 5 minutes. The chicken is doen when an instant-read thermometer tucked under the breast will read 165 degrees. Allow the chicken to rest for 6 to 8 minutes.

Carve and Serve:

Carve the chicken into breasts, thighs and wings. Arrange on a large serving dish alongside the sauce.

Buon Appetito!!

Homemade Salsa Fresca

2013-06-09T11:00:00.004-07:00

Homemade Salsa Fresca

Salsa Fresca!

Like so many recipes in our family, this one is named after the person who brought it to us and in this case it was our youngest, Tara. We celebrate Cinco de Mayo here in Tucson and all of our kids came home from school with a Mexican food recipe. This was an instant hit and if you've got a few sharp knives, it only takes about 20 minutes to prepare. It is best left in the frig for a few hours to let the flavors meld together but can be eaten within minutes. We make this all summer long and enjoy with fresh chips or on top of our favorite mexican specialties. This salsa goes really well on top of a couple of fried eggs on Sunday morning or atop some freshly grilled fish later in the week!

Fresh Ingredients Are the Key!

Tara's Homemade Salsa Fresca

Ingredients

5 Tomatoes, Roughly Chopped

2 Jalapeños, Seeded and Finely Chopped
3 Cloves Pressed Garlic
2 Fresh Squeezed Limes
1/3 Cup Finely Chopped Onion
1/2 Cup Finely Chopped Fresh Cilantro
Fresh Ground Pepper
1/2 tsp salt
1/4 tsp garlic salt

Directions

Combine all ingredients in a glass mixing bowl and stir well. Place in the Frig for at least one hour.

Prior to serving it's a good idea to do a final taste and adjust seasonings.

Occasionally, I will cut an avocado into bite sized chunks and toss it in a small bowl for a delicious twist with a bit more gusto!

Serve with your favorite chips and and enjoy!

This keeps in the frig for a day or two and makes a great addition to a batch of guacamole.

Taracita

The Princess in her younger days....

Roasted Cherry Tomatoes and Ricotta Appetizer

2013-05-26T13:52:00.000-07:00

Quick Update: Allow me to apologize for my hiatus and thank all of you who have bugged me to the point that I am now getting back into the groove. We are having a "Promotion Party" for our youngest daughter tonight and will be serving one of our family favorite appetizer trays built around roasted tomatoes and ricotta cheese served beside olives, salami and whatever else happens to be in the frig.

Roasted Tomatoes

Ingredients

2 Pints Cherry or Grape Tomatoes
Splash of Good Olive Oil
Big Pinch of Kosher Salt
1/2 tspn Red Pepper Flakes
Fresh Ground Pepper
One Tspn Dried Oregano

Preheat Oven to 450 degrees

Place the tomatoes in a large mixing bowl and hit them with a good splash of olive oil.
Sprinkle a pinch or two of kosher salt and grind a good amount of black pepper on top
Add the red pepper flakes
Finish with Oregano and toss well in the bowl.
Transfer to a baking sheet and place in the oven for about 20-30 minutes--Keep an eye on them and begin checking at the 15 minute mark.
Tomatoes need to "pop" and crisp up a bit for this dish to taste really good
When tomatoes are done, remove from oven and let them sit for a few minutes
Remove from the baking sheet with a spatula and place in a bowl
Mash well with the back of a spoon and place tomatoes in the center of a large serving tray.

Ricotta Spread

Ingredients

One 15 oz. Container of Ricotta Cheese
Two Tbsb Finely Chopped Pine Nuts
1/4 Cup Finely Chopped Fresh Basil
Splash of Olive Oil
Kosher Salt to Tast

Place the ricotta in a food processer along with the chopped basil and finely chopped pine nuts and about 1/4 tspn of kosher salt. Place lid on processer and turn on low while drizzling in olive oil until the blade is moving well and the spread reaches a smooth and creamy texture.

Create your Antipasto Tray

Roasted Tomatoes & Ricotta Spread with Salami and Cucumbers

Usually we create a tray with the roasted tomatoes in the center ringed by the ricotta cheese and then add a ring of good salami and on this day we added a ring of thinly sliced cucumber as well. It's a good idea to have some pita chips on the side or a bit of roasted italian bread. For those heading down the low carb road, the cucumbers serve as a healthier chip substitute.

This is truly a scrumptious summer dish and a staple at our house, especially when we are entertaining guests. If there are any leftovers they combine well and serve as a great spread on crackers or bread.

Buon Appetito!

Flo's Beef Barley Soup

2012-12-17T19:28:00.001-07:00

Mom's Barley Soup

Many have said that my Mom, Florene- yes that's right, not Florence, made the best barley soup they ever tasted. I could not disagree. It's different than any you'll find on traditional websites and books in that it doesn't call for mushrooms, kale or anything similar. In addition, it calls for tomato sauce and packaged, dried vegetables that many would frown upon, Trust me, you need to add both and this is one of the best soups you've ever tasted. Mom used to cook it in a pressure pot, under pressure for 40 minutes but ironically, I prefer the big Le Creuset pot.

Ingredients

2 tablespoon good olive oil
2 big marrow bones or what is now called- "beef oxtails"
Kosher salt and freshly ground black pepper
2 medium chopped onions
5 carrots sliced in 3/8' or so rounds
5 stalks celery sliced in 1/4" pieces
1 Small can Tomato Sauce
2 pounds of Chuck Steak trimmed and cut in small bite sized pieces
1 Package Knorr Spring Vegetables
1 cup pearled barley

Directions

Heat the olive oil in a large pot like a Le Creuset. Add the oxtails/marrow bones along with a generous amount of salt and pepper.

Cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with tongs and set aside in a big bowl.

Add the onions, carrots and celery, to the oil in the pot and cook over medium heat, stirring occasionally, for about 10 minutes.

Add the trimmed chuck steak, cook over
medium high heat for 5 minutes or so; make sure no red left in the meat. Return the oxtails to the pot, add 1 teaspoon each of of salt and pepper. Add one small can of tomato sauce
Add enough water to about 1 1/2" below top of pot Add one package of the Knorr Spring Vegetables Bring to a boil. Lower heat, cover, and simmer for 1 hour or longer if you have time. Longer is never bad.

Taste soup, adjust seasonings, add barley, cover and cook for an additional 30-45 minutes. When soup is done, remove the marrow bones and serve on a plate with a good crusty bread. Dig your knife down into the bone, spread the absolutely scrumptious and somewhat decadent marrow generously and enjoy!

Buon Apetito!
Murph

Wacky Chocolate Cake

2012-07-18T09:04:00.000-07:00

Wacky Chocolate Cake with Butter-cream Icing

The Original Recipe in Cherie's Writing on an Index Card

This is the best chocolate cake recipe on the planet, period end of story.

Cherie's grandma is credited with introducing this recipe into the family many decades ago and it is the first recipe Cherie made. The recipe doubles easily and makes one cake or 12 cupcakes.

If you've never had the luxury of enjoying a Wacky Chocolate Cake, do not pass go and do not stop until you locate these easy to find ingredients and make one. This is the definitive cake for entertaining because it's easy to make and almost foolproof.

I've decided to include pictures of both the cake and the cupcakes just to show how simple and remarkably delicious this recipe truly is.

The cupcakes were made by Tara and Cherie for a school party and we appropriately decorated.

A Wacky Cupcake

The cake was for a birthday celebration for our friends Hank and Joe who have birthdays close together.

Two Pigs in a Pod above the Wacky Cake

Have fun making this with your family and get creative with icing colors and other decorations. We've run the gamut from black and orange for Halloween to a pale blue ocean color with the Little Mermaid swimming on top. As Emeril would say " it's a food of love" and that's certainly true for this recipe.

Wacky Chocolate Cake

Ingredients

1 1/2 Cups Flour

3 Tbsp Cocoa Powder

6 Tbsp. Vegetable Oil

1 Tbsp Cider Vinegar

1 Cup Sugar

1 tspn Baking Soda

1/2 tsp Salt

1 Cup Water

Preheat oven to 350

Combine all dry ingredients in a mixing bowl and stir until blended.

Mix all the wet ingredients in a separate bowl and blend well

Pour all wet ingredients on top of dry ingredients and blend well with a spoon or your favorite spatula

Pour all ingredients into a non-greased baking dish or pan. 9 x13 will work but we prefer a bit deeper pan that's actually 9 1/2" x 9 1/2" which makes a taller moister cake.

Bake at 350 for 25 minutes.

Just to be sure, insert a wooden toothpick into the center of the cake and if it comes out clean your cake is done, if it seems to be too moist, bake for an additional 5 minutes.

As I always point out; baking is altitude dependent and we live at 2500 feet above sea level. Your actual cooking time will vary according to your altitude.

Remove cake from oven when done and allow to cool completely- about an hour or so.

When your cake is cooled you can move on to the icing...

Butter Cream Icing:

Note from Cherie: "I truly just throw this icing together...it's blending of all the ingredients and the key is mixing with an electric beater until it looks right and has a smooth consistency."

Ingredients for Icing

2 cups (roughly) powdered sugar
1/4 cup of softened butter - not margarine!
1/2 tsp. vanilla
a1/4 cup of half and half or milk
Food Coloring if desired

Add sugar, butter and vanilla in a mixing bowl and add the milk a little at a time while mixing until the consistency is just right. It usually ends up being around 1/4 of a cup, but it at times more. Humidity can play a role. If it's too thick, add a little more milk, too thin - add more powdered sugar.
After the icing is just the thickness that you like, add food coloring. The icing should be very creamy white, which is nice, but adding color is fun! We love the Wilton Brand of Food Colors because they are so vibrant.

The Birthday Boys- Hank and Joe

Happy Wacky Eating!!!

Linguini with Clam Sauce

2012-07-12T17:00:00.000-07:00

If you've been reading this blog for awhile you know that I regard recipes as guidelines, not formal steps that must be followed. I experiment a lot and so should you and neither of us should be afraid to fail on occasion. My worst ever was when I tried to make an omelette from left-over spaghetti and marinara sauce. It was a disaster and turned into over easy eggs and toast as the back up plan. To that end, this is my personalized version of linguini with clam sauce. Specifically I like to add lemon zest, roughly chopped tomatoes and a bit of crushed red pepper and white wine in lieu of clam juice. Are they mandatory? Of course not., so feel free to fine tune to your personal preference and email me if you make a discovery that must be shared.

Trust your instincts, buy local whenever possible and have a deep spice collection to help fill in the gaps while creating fun variations on your original theme.

Today I went to the local Oriental market and picked up clams for around $5 per pound.

I find "out of the way' markets can be fantastic and use Yelp and Google Places to find local info.

Tips and Comments

All Ingredients Staged and Ready to Go!

*Staging all your ingredients is a must for this fast moving dish

*Thinly slicing garlic and shallots prevents them from becoming bitter

*Buy a garlic peeler (it's a little silicone tube) if you don't already own one; they are fantastic.

* Add a good handful of salt to your pasta water, Americans tend to add far too little.

* A big stainless saute pan is a must for this dish and many others.

Ingredients
1/3 cup extravirgin olive oil
1 shallot thinly sliced
5 garlic cloves, thinly sliced
One Lemon, juiced and zested
1 teaspoon dried hot red pepper flakes ( more you like it spicy)
1/3 cup dry white wine
1 lb linguine
2 lbs. small clams
2 TBSP butter, cut into small pieces
2 Ripe Tomatoes, rough chopped
1/2 cup chopped fresh flatleaf parsley

Directions

Begin by bringing a large pasta pot to a boil and remember to add a good handful of salt

Heat oil in a a large saute pan over moderately high heat until hot but not smoking

Sauté shallots and garlic stirring frequently for about 3-4 minutes.

Add red pepper flakes and cook, and additional 2 minutes.

Add Pasta to the boiling water and allow to cook for 4-6 minutes

Drain pasta and save about 2 cups of the starchy for your clam sauce. It's ok to hold the pasta in your colander for a bit until you add it back to the saute pan with the clams and sauce.

To your saute pan, stir in wine and clams and about 1/2 cup of your pasta water, you can always add more pasta water later but this is one of the big keys to a great sauce.

Just getting started

Add lemon juice, zest and tomatoes and half the chopped parsley, stir and cover.

A glass lid comes in handy

Stir occasionally with a big wooden spoon ensuring all clams open

When the last clam opens, add the linguine, chopped parsley and a bit more or the reserved pasta water if desired.

Finally, remove from heat and add your the two pats of butter, remaining parsley tossing gently until the sauce, butter and pasta are glimmering.

Starting to look really good

I serve freshly grated Parmesan and a bowl of red pepper flakes on the side.

BUON APPETITO!

Mexican Pasta Salad with Green Chiles

2012-07-07T12:59:00.000-07:00

Summer is here in Tucson and it's hot and humid at the front end of our monsoon season. Tucsonan's move quickly from "winter," skip spring and shift immediately into summer. At Murph's place we all embrace the outdoors and start making our favorite summer dishes to enjoy with family and friends on one of our outdoor patios. Evenings are quite a bit cooler and we cook on our grill and eat outside much of the year.

Pasta Salad with Green Chiles
Ingredients

Our Favorite Brand of Cotija Cheese

12 oz Of your favorite tube or bow-tie pasta
2 Cups diced fresh Tomatoes
2 Anaheim Chiles, roasted, peeled and diced
1 Pasilla Chile, roasted, peeled and diced (prepare in advance or dice one cup of whole canned green chili's in a pinch)
1/4 Finely chopped Red Onion
2 Tbsp Red Wine Vinegar
1 stick Butter melted
1 Cup Crumbled Cotija Cheese
1/2 lb. grated yellow cheese
Cherry Tomates
Sea Salt and Freshly Ground Pepper

Directions

Cook noodles to al dente and set aside

Place diced tomatoes and chiles in a large bowl and sprinkle with vinegar

Cover diced onion with water and sprinkle with vinegar

Roast chiles, peel and dice- Tip slightly warm chili's give this salad a great flavor!

Just prior to serving, melt butter in a good sized pan and add pasta coating evenly then transfer to a large bowl.

Sprinkle one third of the grated cheese over the noodles and layer half the tomatoes, chiles and onions (minus the water).

Generously season with salt and pepper, and toss well prior to serving!

Monsoons Moving In!

The basis for this recipe was published in the now defunct, Tucson Citizen newspaper by Alva Torres who wrote a Mexican food column for many years. We modify every recipe over time but I acknowledge Alva for the great family dishes she shared with her readers. This basic recipe was originally published in July of 1990 and called "Mama Bella Salad." Thank you Alva, you have made quite a few us happy over the years by sharing your special dishes.

Greek Chicken

2012-05-26T15:59:00.000-07:00

Greek Chicken and Artichokes on the Grill

Chicken and Artichokes with lots of lemon and garlic

It's Saturday morning in Murph's Kitchen and I woke up thinking a nice grilled Greek chicken would be a great way to kick off the week end. For many years the best Greek restaurant in Tucson was called the Olive Tree and they served some of the best food I've ever eaten. I got to know one of their employees fairly well while putting myself through the U of A and tending bar at the Cork and Cleaver, yet another great spot now known as Jonathan's Cork. While serving the former employee I managed to extract the ingredients of their famous marinade that I now use on both lamb chops and chicken with modest variations. This recipe demands both dried and fresh herbs creating flavors you won't believe until you make it yourself.

I am going to make artichokes and start them out my normal way in a recipe posted previously but tonight I will finish them on the grill with a bit of the chicken marinade. Grilled artichokes are a family favorite and after boiling you simply remove the choke, brush with a litlle olive oil and garlic and voila! You end up with a slightly smokey version of the original packed with flavor. Greek Chicken is one of those recipes that is nearly fail safe. In the middle of winter I will make it from start to finish in the oven covered for about 45 minutes at 325 and uncovered for another 30-45 minutes at 350 degrees. The best way determine if chicken is done is by observing when it pulls away from the bone. The alternative is to insert an instant read thermometer into the thickest part of the chicken and look for a reading of 160 degrees.

Greek Chicken

Marinade Ingredients
3/4 Cup Olive Oil
4 Lemons, 3 Zested and Juiced and one quartered
3/4 Cup dry White Wine
1 tspn Sea Salt
1/2 tspn White Pepper
1/4 cup chopped fresh Rosemary
1 Tbsp Dried Oregano
8-10 Cloves Pressed Garlic

1 Whole Chicken cut up plus whatever it takes to feed everyone!

Make marinade early in the day by adding all the ingredients to a large mixing bowl whisking to combine well. Depending on how much chicken you have, either place it all in a gallon ziploc bag or spread it out in a large baking dish. Marinade for at least 8 hours and turn every couple of hours to ensure proper coverage.

Take you bag of chicken out of the frig at least one hour prior to cooking allowing it to reach room temperature. Cold chicken tends to burn on the outside and takes much longer to cook. Place the chicken in a large baking pan and grab your favorite basting brush prior to heading outside.

Ready for the Grill!

Pre-heat grill to a medium low temperature and carefully place chicken pieces on the grill leaving a bit of room in between each piece to ensure even cooking. I like to leave my grill cracked a little allowing the smoke to escape. Make sure the grill is not so hot as to cause the chicken to flare up. You want the skin to be crispy but not burned. This is not a "set it and forget it" type of grilling and requires constant attention to prevent both flare ups and burnt chicken.

Turn the chicken every five minutes or so and if one section of your grill is hotter than another move the pieces around to be certain they are all done at the same time. Keep brushing the chicken with a long handled marinade brush each time you open the lid to turn the chicken. Frequent basting results in tender, juicy chicken. This process usually takes me about a little over and hour and I cut into a large thigh or breast to verify the chicken is done. You can always insert an instant read thermometer into the thickest part of the largest piece and if it reads 160 degrees, it's done.

As mentioned above you'll have to refer to another post in Murph's Kitchen to grab my artichoke recipe. If you choose to make both the artichokes and the chicken, place the chokes on the grill at about the 45 minute mark. I use the same marinade on the chokes right after I place them on the grill and brush both sides only once. After they are a bit charred, remove to the same platter you will use to serve the chicken. The combo of the chicken and the chokes makes for a very appealing presentation.

I like to serve rice or roasted red potatoes with this and it also goes well with a simple salad covered with the Creamy Lemon Salad dressing you can find in a prior post.

The Aroma is incredible and the flavors are remarkable!

Buon Appetito!

Luanne's Ground Beef Tacos

2012-05-13T08:53:00.000-07:00

Crispy Fried Tacos!

Taco Night in Murph's Kitchen

Every family has their own food traditions and the Murphy's are no exception. Tonight we will highlight one of my wife's family traditions with her mom's tacos. Cherie's lineage begins in southern Illinois where the food traditions are hearty and delicious. Luckily for both of us we grew up eating great food and are handing those traditions down to our children. Tonight we have a guest chef, Luanne aka "Nana" and she is a great cook and my mother in law. Luanne and Ray, who taught me how everything I know about grilling, moved to Tucson in 1961 and promptly fell in love with the local cuisine just as I did when I first visited Tucson in 1975.

Apparently, one of the hot spots for tacos back in the 60's was called Lloyd's and was located near the University of Arizona. Nothing fancy but they were renowned for great food. There are only a couple of different ways to do the classic ground beef taco. The first is to cook the beef separately with your favorite spices and then spoon it into a pre-formed taco shell and the second is to form a spiced patty inside the tortilla and deep fry both beef and tortilla at the same time forming the crispy taco shape in the hot oil. This technique imparts full flavor and enables you to add your own fillings as taste dictates. Our kids clamor for these when Nana visits!

Nana and Cherie working away!

Like me, Luanne is largely self taught and not afraid to try new things. After enjoying Lloyd's tacos for some time, she decided to take on the challenge of creating them in her own kitchen. A bit of trial and error ensued and eventually she perfected the techniques required and, trust me, these are some of the best tacos you will ever eat if you dare to make them on your own.

Murph and Nana shredding lechuga!

There are just a few of finer points you should know prior to jumping in. First, buy the leanest ground beef you can find. We prefer the 93% lean which prevents the spattering that would occur otherwise. Second, liberally season the beef with salt and pepper prior to the frying process and it's best to use vegetable or canola oil for frying as olive oil permeates and alters the flavors dramatically. Finally, spread the beef all the way to the edge of the corn tortilla prior to immersing in oil. Once the frying process starts, the beef pulls away from the edges of the tortilla. Technique is a big component of success here during the frying process as is a roll of paper towels and a good sized sheet pan. Finally, a good set of long handle tongs is a must for this dish.

Lettuce tip: if you prefer finely shredded lettuce as we do, alway shred from the inside of the head not the outside rounded portion. It is much easier to catch a fine edge with a sharp knife from the inside of the head.

Okay, I have a bit of a confession for this blog. We've discovered the "Skinnygirl Margarita" at Murph's Kitchen and after a bit of coaxing from Cherie, I've jumped in and enjoy this utterly refreshing drink, especially when we are having our favorite dishes from south of the border. We salt the rim and squeeze a liberal amount of fresh lime on top prior to serving and it's a great cocktail on a warm evening.

Remember, this is a fun dish that the whole family can help prepare. Family traditions around food are at the centerpiece of many of our lives and cooking is a team sport here at Murph's Kitchen. We make it together, we serve it together and we all have fun doing it together. From Murph's kitchen to yours, I hope you give these a try and have fun with the endeavor!

Luanne's Tacos

Ingredients

2 Pounds Lean Ground Beef
Two Dozen Small Corn Tortillas
One Head Shredded Iceberg Lettuce
2 Chopped Ripe Tomatoes
Queso Fresco or Cotija Cheese
Trader Joe's Fancy Shredded Mexican Blend (or your favorite)
Salsa Fresca
Salt
Pepper
Crisco Oil

Begin by shredding the lettuce as finely as possible, chopping the tomatoes and hand crumbling the cotija cheese. Keep all these ingredients in bowls in the frig prior to serving as the best tacos have cold crispy lettuce on top. Cover the bottom of a large skillet with roughly 3/8 inch of oil and heat to medium high. Test the oil by dropping a few grains of salt into it and if it spatters, the oil is good to go.

Preheat oven to 200 degrees; it will serve as your holding bay during the frying process.

Lay the tortillas flat on a cutting board and gently pat the ground beef in a semi circle to a thickness of about 1/4 inch making sure the meat makes it all the way to the edge. Season with a generous amounts of salt and pepper. I usually do this in batches making about 6-8 at a time. This is one dish where a helper is a big plus. My daughter Tara who is 14 has been helping Nana by spreading the ground beef and seasoning since she was about 6 years old.

Grab the pre-made tacos by the meat side and gently drop the open side of the tortilla into the hot oil very slowly. Once the tortilla is half way immersed in the oil, fold the meat side on top making a perfect half circle.

Cook for about 1-3 minutes per side ensuring you get that golden brown required by the tastiest tacos. Slide your tongs in slowly under the taco and gently flip being careful no to loft the front of the tongs as the oil will run back down the handle and burn your palm if you're not careful.

Once both sides are golden brown, lift the taco from the pan and hold sideways draining as much oil as possible from each shell.

Draining the oil is critical

Cover a large sheet pan with paper towels and place the finished taco on the tray allowing to cool for a few moments prior to wrapping the whole thing in its own individual paper towel. This technique helps eliminate much of the greasiness that might occur.

We serve the shells on a big tray with the condiments on the side so everyone can dress them their own unique way. I prefer to add the cheese first so it melts a bit next to the warm beef and I always add the salsa last but there are as many different approaches as there are people at the table. This is a great meal for a large party and seems to impart a special air of fun.

All the makings for a perfect taco

I like my tacos with an ice cold Dos Equis on the side but a Margarita is never a bad choice either!

Happy Eating!

Happy Easter!!!

2012-04-07T18:58:00.000-07:00

From all of my "Peeps" to all of you and compliments of my very talented bride we wish you and yours a Blessed Easter!

Roasted Veggies

2012-04-01T15:23:00.000-07:00

Roasting veggies is a free form art and is just as easy as steaming. The key is selecting veggies that pair well together, look good on the plate and have lots of flavor. Be creative and use whatever is in season!

Ingredients

1/2 Pound Fresh Green Beans cut in 1-2 inch lengths

1 Red Bell Pepper roughly chopped

1 Onion roughly chopped

3 carrots cut in 1-2 inch pieces

Olive Oil

Sea Salt

Fresh Ground Pepper

Preheat oven to 350 degrees

Chop all veggies and place in a large bowl. Drizzle with olive oil and season liberally with sea salt and freshly ground pepper.

Bake uncovered for 15 minutes, stir veggies with a long wooden spoon and bake 10-20 minutes longer until veggies reach your personal point of desired doneness. We like our veggies a little crispy here at Murph's Ktichen so 20 minutes usually gets the job done.

Happy Eating!

Murph's Chicken Soup

2012-03-25T09:39:00.001-07:00

March 18th, 2012

The "Day After" Tara's birthday...

It's a cold and rainy here in the desert; a perfect day to make chicken soup. If your Mom made chicken soup, there's a good chance you think her's was the best and after all, the view is always in the eye of the beholder. I order chicken soup everywhere I travel and a good Jewish deli with a well crafted matzo ball soup is one of my favorite indulgences on the road. I took Cherie to the Carnegie Deli in Manhattan many years ago for her first Matzo Ball soup and let's just say she's never quite recovered. There's magic in chicken soup whether its home made or out of a can. I have found over the years, not only does chicken soup soothe the soul and help a cold, it may be the best way to re-enter the world of eating normally after a bout with the flu. Truth be told, our youngest daughter celebrated her birthday last night, only to be stricken by the dreaded stomach flu in the middle of the night. In lieu of the normal family dinner birthday celebration combo tonight, we will hope she awakens ready for a little chicken soup to help her recover.

Like most soups, the basic ingredients are the same, the cooking process is easy and relatively similar and the aroma that fills the house for the hours preceding dinner help your appetite build. My Mom made some kind of soup every Saturday when I was a kid. My favorites were her barley soup and her chicken soup. So, like most of my recipes, I learned the basics from Mom and added a little twist or turn here and there. If you are adept with a pressure pot, this whole drill can be reduced to 90 minutes or less.

I begin just about every soup the same way: cover the bottom of a large stock pot with a little bit of olive oil, add chopped veggies seasoning them well, then add your meat along with any beans, lentils split peas etc. and cover with water, bring to a boil reduce heat, cover with a lid and cook until done.

Murph's Chicken Soup
Ingredients
One Whole Chicken(4-5 pounds) quartered
2 Cloves Garlic, finely minced
2 Onions peeled and roughly chopped
4-6 Large Carrots, peeled and cut diagonally into one inch chunks
4 Celery ribs cut into 1/2 inch chunks plus celery leaves from one bunch
2 Bay Leaves
6-10 whole black peppercorns
2 tsp kosher Salt
Olive Oil
One pound of egg noodles or you favorite pasta

Heat your favorite 6-8 quart stock up to medium and cover the bottom of the pot with olive oil.
Add chopped onions, minced garlic, celery and carrots.

Murph's version of "rough chopped" onions

Stir frequently for a few minutes and season well with sea salt and fresh ground pepper. The point here is not to cook the veggies but just to get the headed in the right direction and well seasoned.

The veggies in my largest stock pot

Add Chicken, including internal parts if included along with Bay Leaves, Salt and Whole Peppercorns.
Give it all a good stir, increase heat to medium high and cover completely with water.
Bring to a vigorous boil and cook uncovered for 10 minutes.
Reduce heat to a simmer, cover and cook for at least 2 hours.
While cooking it's a good idea to skim some of the fat off the top every half hour or so.
Test chicken for doneness with a fork at about the 2 hour point. If chicken is cooked completely and falling off the bone remove parts and set aside.

I like to use a mesh wok ladle for this task removing chicken, bay leaves and returning veggies to the pot.

Chinese strainer works best for removing chicken

Allow chicken to cool completely.
Once it's cooled, remove skin, set aside and shred chicken returning bite size pieces to the stock pot.
Increase heat to medium and return to a boil.
Add egg noodles or pasta and cook until tender.

On a final note you can use this recipe as a basic stock recipe by simply omitting the noodles or pasta. If your really want to delve into variations of chicken soup I would highly recommend Molly O'Neill's "New York Cookbook" It is one of my favorite cookbooks for everything from soups to Italian dishes, fresh seafood recipes, barbecue and everything in between. It's also a great reference for New York eateries and includes many of the places my parents and grandfather took me I was a kid.

Murph's Chicken Soup- it cures what ails you!

Serve with Saltines or Ritz Crackers and enjoy!!

Creamy Goat Cheese and Garlic Spread

2012-03-18T12:01:00.000-07:00

Best Darn Goat Cheese Spread You'll Ever Have!

Our friend Renee gets all the credit for this dish. I vividly remember the first time she served this to Cherie and I and it makes my mouth water to this day. Quite often we find ourselves having a spontaneous gathering and this is a dish that can be made quickly with ingredients on hand and your guests will rave. No cooking is required and the only planning needed is to take your goat cheese log out of the frig about 20-30 minutes prior to adding these simple ingredients to a food processor. This can also be made a day in advance if you are having a dinner party.

The Birthday Boy in action.

Tonight we are attending a birthday party for my buddy Ron and have chosen to bring an appetizer. It travels well, along with pita chips, water crackers and spreads nicely on crispy rounds of toasted Italian bread, fresh celery and we often serve with a bowl of mixed kalmata and stuffed green olives on the side.

Seriously, who needs dinner after this?

Creamy Goat Cheese and Garlic Spread

Ingredients

11 oz. log of Goat Cheese

3 Teaspoons Extra Virgin Olive Oil

4 Cloves of fresh Garlic, peeled and minced*
*Note Remove the green "germ" inside the garlic as it will make the dip bitter

1/2 teaspoon Salt

In a food processor add all ingredients and blend until smooth. Be sure to pour the Olive Oil in last, directly into the spinning processor. Can be served immediately or refrigerated overnight.

Crackers and Crudite Complete the Dish!

Notes: Trader Joe's is my favorite place to shop for all varieties of cheese and the "Silver Goat Cheese" comes in an 11 ounce log that's a perfect size for this recipe. I frequently add additional ingredients like sun dried tomatoes, fresh basil, fresh thyme or fresh rosemary creating fun variations and compelling flavor profiles.

Always start with the basic ingredients listed above and never add any more than one more ingredient. Sun dried tomato makes for an unusual color but a great taste and basil gives off an irresistible aroma. Experiment and have fun with it!

Buon Apetito!

Second Grade Salsa

2012-02-27T20:18:00.001-07:00

Salsa Fresca- An absolute rule in Murph's Kitchen is that one must learn to like spicy food. I have watched my children chuckle as friends from near and far gasp after taking a bite of one of our family favorites. We think of ourselves as connoisseurs of spice in that we don't eat ghost peppers, downplay the scotch bonnets along with the habanero's but we are raving fans of the jalapeño and serrano. Tonight is the annual academy award dinner at our house. Usually a couple of friends drop by and we have a casual and fun evening. Tonight our dear friends the Brandt's will be stopping by and the theme will be Mexican. I made a batch of fresh salsa last night because it's always better to let it spend a night in the fridge before you dip the first crispy chip!

My daughter Tara, now 13, brought this recipe home from school when she was in the second grade. Hence we refer to it as "Tara's Second Grade Salsa" and it's a spicy, refreshing and easy to make dish.

Second Grade Salsa

Ingredients

5 Tomatoes chopped

1 Small can diced Green Chili's(even better if you roast your own)

1/2 cup Cilantro finely chopped

2 fresh Jalapeño Pepper's seeded and finely chopped

3 Cloves Pressed Garlic

Juice of 1 Lime

1/2 tsp Salt

1 Small Onion, finely chopped

1 Tbsp Crushed Red Chili Flakes(Optional- but a great addition if you like spicy!)

Add all ingredients to a food processor and and pulse until the salsa reaches your desired consistency. Some like it chunky like a pico de gallo and others like smooth like a more traditional Sonoran salsa but you get to make the call as you pulse your processor. It's fine to make this and serve immediately but it always gets better after spending a night in the fridge.

Serve with Chips and Enjoy!!!

Cherie's Cowboy Caviar

2012-02-19T10:38:00.000-07:00

There's more than one kind of Caviar...

Out here in the West we are a little crazy about our chips and dips. I've been known to drive across town to pick up a bag of freshly made chips along with some fiery salsa and fresh guacamole from one of my favorite hole in the wall Mexican restaurants. Not that I don't make my own, but sometimes you've just got to get a fix.

This recipe, like so many of our favored dishes is one that's been re-worked over time to suit our tastes. We like things spicier than most and suggest you play with this one to make it your own. I strongly suggest you serve little serving plates with this dish as the black eyed peas don't always cooperate when resting atop a crispy tortilla chip.

Cowboy Caviar
Ingredients
1 15 oz. Can Black Eyed Peas, drained
1 11 oz. can White Shoe Pegged Corn, drained
4-6 Ripe Tomatoes, chopped
1 bunch finely chopped Green Onions
1/2 Cup roughly chopped Cilantro
2 Tbsp Red Wine Vinegar
2 Tbsp Tobasco or Trappey's hot sauce
Juice of one Lime
3 Ripe Avocados, cubed
4 Garlic cloves, finely chopped
1 tsp freshly ground black pepper
1 tsp garlic salt
2 tsp sea salt
Large Bag of your favorite tortilla chips, the "scoop" style work really well for this dip

Mix all ingredients (except chips and avocado) together in a large mixing bowl. Let sit in the frig for several hours but remove at least 30 minutes prior to serving. After removing from frig, add freshly chopped avocados and mix well. Serve with side plates and a large bowl of chips.

Stand by waiting for the ooh's and ahh's as your friends and family marvel at this odd concoction but enjoy its compelling combination of flavors.

Enjoy!!

Cowboy Beef Stew

2012-02-19T10:29:00.000-07:00

Cowboys and Cowgirls in Murph's Kitchen

It's Rodeo Week in Tucson and the oldest continuously operating rodeo in the country is coming to town for a week Western fun. Cowboys from all over the world will be here seeking to become the next champion in this prestigious event. If you have ever been to Tucson, you know what I mean when I say that we are the "smallest big town in America." This week it's ok to wear boots and jeans anywhere you go and boardrooms and bar rooms will be filled with real cowboys and the rest of us "wanna be's" who just love the West and may have been overexposed to John Wayne and Clint Eastwood in our youth.

Beef Stew is something of a tradition in my family. I cooked my first batch over an open fire when I was a young patrol leader in BSA Troop 147. Lots of versions have come and gone but the key ingredients remain the same. Lean beef, onions, carrots, celery and potatoes are all required in my book. Ingredients like red wine, beer, fresh herbs etc. may enhance the flavor but are surely not required. Like all great dishes it begins with the basics and can be expanded or refined based on your personal preferences.

Tonight we hosted our dear friends Marty and Renee( a great cook in her own right) and enjoyed a great bottle of 2007 St. Francis Merlot that they brought with them that complimented the stew quite nicely!

Cowboy Beef Stew
Ingredients
6 slices of thick cut Bacon
2-3 pounds of beef stew meat, cubed
2 Large Onions, roughly diced
6 stalks celery, 1 inch chunks
1 Pound Carrots, 2 inch chunks
1 Pound Green Beans, 1inch sections
1 Bottle Dark Beer
32 oz. Beef Broth
2 Pounds Potatoes, cut in eighths chunks
1/2 Pkg Frozen Okra
1 Tbsp Soy Sauce
1 Tbsp Tomato Paste
3 Bay Leaves

Directions

Brown bacon in a large dutch oven over medium high heat
Remove to a paper towel and allow to cool
Add Beef, seasoning generously with salt and pepper and turn continuously until fully browned
Add Onions, Celery, Carrots, and saute for about 5-7 minutes.
Add potatoes and stir
Add beer, tomato paste, soy sauce, bay leaves and turn to high heat, allow to come to a good boil and then reduce heat to medium high
Simmer for a few minutes to reduce liquid by about a third
Add Beef Broth and bacon and bring to a boil
Once the stew boils, reduce heat to low and simmer covered for at least 90 minutes
Thirty minutes prior to serving add half a bag of frozen okra, cover and simmer for an additional 10-15 minutes. Okra actually thickens the gravy a bit and adds a nice flavor.

Taste and adjust seasoning as needed.

A little sweet, a little savory and totally scrumptious!

Serve with corn bread or your favorite freshly made biscuits and enjoy!!

Super Crispy Oven Fried Chicken

2012-02-07T22:28:00.000-07:00

Sunday night in Murph's Kitchen once again and it's time for an easy and delicious oven fried chicken.
Cherie and I have tried dozens of these recipes over the years in search of the perfect version only to find the best recipe is often the one that comes from merging together numerous techniques from several sources. As usual we add a little extra spice to just about what others consider "normal" and this crispy crowd pleaser has a little cayenne pepper and a healthy amount of Szego Hungarian Hot Paprika. We tripled this tonight. We are serving some roasted veggies that I will cover in a separate post.

It's all good especially when you've got the kids coming over, Jackson Brown playing in the background accompanied by a cold, crisp glass of chardonnay.

Ingredients
Extra Virgin Oil
3-4 Pound Whole Cut Up Chicken- Free Range Preferred
1 Cup Progesso Italian Style Breadcrumbs
1/4 Cup grated Romano Cheese
3 Garlic Cloves- Pressed or Finely Minced
1 tspn sea salt
Fresh Ground Pepper
3 Eggs Beaten
1 tspn milk
1 tspn Cayenne Pepper
Hungarian Hot Paprika

Preheat oven to 350 degrees

Combine breadcrumbs, grated Romano, pressed garlic, salt, fresh ground black pepper and cayenne pepper in a bowl and spread out on a sheet of waxed paper either on your counter or over a large platter.

Beat eggs, add milk and place in a shallow bowl alongside the wax paper.

Roll chicken pieces in crumb mixture, dip in the egg wash and roll again in the bread crumbs.

Place chicken pieces on an cookie sheet already covered with tin foil leaving a little space between each piece.

Note the liberal amount or Paprika

Drizzle each piece with olive oil and dust with the Hungarian Hot Paprika.
Bake until golden brown begin checking at 45 minutes but depending on size of chicken pieces this usually takes closer to an hour.

A good rule of thumb for chicken is to stick your instant read thermometer into the chicken making sure it reads 160 degrees. Allow chicken to set for 5 minutes or so after removing from the oven.

Super Crispy, Super Juicy, Super Tender!

Happy Eating!

Thai Chicken Stir Fry with Basil, Lime and Coconut Milk

2012-01-22T19:58:00.001-07:00

Thai Chicken with Basil

Sweet Basil, Coconut Milk and Spicy Peppers Make this dish!

Once again it's Sunday afternoon and we have lots of fresh basil on hand from Trader Joe's. I am a big believer in fresh ingredients I am going to make a Thai dish inspired by the basil. I truly enjoy cooking in a wok, have owned one since college days and prefer spicy stir fry dishes so the stars are aligned for a great dish on a great night.

Wok Tips-Here are a few things about wok cooking I've learned over the years. First, it's fundamental to prep all ingredients ahead. Do all grating, chopping, slicing, marinating etc, prior to heating the wok. If you don't have a wok, a good saute pan with high sides will do. After slicing and dicing, stage all ingredients in the order that they will be used right next to the stove making the task of " stir frying" that much easier. A good bamboo spoon and a wok style spatula go a long way when quickly turning ingredients in the pan.

We serve this over rice but vermicelli pasta is fine. Either way, it's best to have lots of sauce!

Ingredients
4 Boneless Skinless Chicken Breasts- thinly sliced
1 Can Unsweetened Coconut Milk
Juice of two fresh limes
3 Tbsp Soy Sauce
3 Tbsp Rice Wine Vinegar
1 Tbsp Fish Sauce
1 Tbsp Red Chili Flakes

2 Heaping Tbsp Coconut Oil (Trader Joe's Organic is Great)

3 Tbsp Grated Ginger
6 Cloves Garlic Minced
2 Cups Thinly Sliced Green Beans
1 1/2 Cups Shredded Carrots
2 Serrano Chili Peppers- Sliced Thinly on the Bias--or not if you don't like spicy
3 Mexican Green Onions
2 Cups Shredded Fresh Basil

Directions

In a medium mixing bowl, combine soy sauce, rice wine vinegar, fish sauce,coconut milk and lime juice.
Heat wok wok to high and stir in Heaping Tbsp. Coconut oil.
Quickly add half the grated ginger and minced garlic along with half the red pepper flakes. The key here is to flavor the oil prior to adding the chicken- cook for one minute

Turn Chicken Constanly!

Add sliced chicken turning constantly until fully cooked. Remove and set aside.
Add one more Big Tbsp. of Coconut oil
When coconut oil is hot add the remaining garlic, ginger and chili flakes
Add veggies other than basil and turn veggies constantly for about 2-3 mins.
Add already cooked chicken and turn for 2-3 more minutes
Add shredded Basil
Add Liquid Mixture and turn for another 2-3 minutes
Serve over fresh rice and enjoy!

Buon Appetito (kŏr hâi jà-rern aa-hăan!)

Cherie's Week Night Turkey Tostadas and Kicked Up Refried Beans

2012-01-17T21:35:00.000-07:00

Tasty Tostadas

Okay, for us and many busy Americans, it's simply not possible to cook like a gourmet every night of the week. Cherie is one of the best week night improv cooks on the planet and we look forward to coming home for dinner, especially for her incredibly tasty tostadas. Cherie is out volunteering with our youngest, Tara, at the local Ronald Mc Donald House, preparing dinner for those in residence and I am doing a rare "fill in" on a week night.

As you can see, I came home to the largest Post It Note I have ever seen with directions on how to prepare this family favorite. A good low-fat option with just the right amount of spice to awaken your Monday night palate.

I am truly grateful for the 30 plus years Cherie and I have been together and equally grateful for all the fun times we have spent and still spend together in our kitchen with family and friends. Emeril Lagasse, one of my heroes, has a great line for great food: "food of love" and we are naturally inclined to prepare our own version of the "food of love" as often as possible. The true test of any dish is how quickly my kids ask for it when they come home from camp, college or a long stay away from the house. Without fail, Meg and Patrick ask for these within a day or two. This is truly a "food of love" in Murph's Kitchen.

Turkey Tostadas

Ingredients
2 lbs Ground Turkey
1 Medium Onion Finely Chopped
Olive Oil
2 Cloves Pressed Garlic
1 1/2 tspn Ground Cumin
2 tspn Red Chili Powder
1 15 oz. Can Tomato Sauce
Sea Salt
Pepper

Corn Tortillas
Shredded Iceberg Lettuce
2 Chopped Avocados
2 Chopped Medium Tomatoes
Finely Chopped Red Onion

On the Side
Salsa-Sour Cream-Wish Bone Italian Dressing-Shredded Mexican Cheese

Lightly coat the bottom of a 12 inch saute pan with olive oil and heat slowly over medium heat.
Finely chop onion and add to pan
Season liberally with sea salt and fresh ground pepper
Press two cloves of garlic over the onions
Once the onions have cooked, break up the ground turkey into small chunks and add to pan
Turn pan to medium high and work the turkey almost constantly breaking into fine bite size chunks
When turkey is lightly browned, add the cumin and red chili.

Keep stirring and breaking up the meat.
Add tomato sauce and stir
Cover and cook over low heat for 10 minutes covered
Remove cover and cook another 5 minutes uncovered to thicken the sauce a bit.
Meanwhile...shred your lettuce, chop your red onion and tomatoes and cube your avocado and set out in small bowls to be served with tostada turkey meat.

Tip: I learned how to shred lettuce from Elizabeth, a very sweet young Mexican woman who came to help us after Tara was born. Break the stem off and shred from the bottom with a long knife...much easier than shredding from the top of the head.

Turn oven on 350 and add your corn tortilla shells for about 2-3 minutes per side just to make them crunchy. You can also buy the pre-made tortilla shells but remember, their deep fried.

Tonight we are serving these with New Mexico's finest salsa; El Pinto sent to me from one of my favorite friends in NM, Mr. Matt Keller.

Cherie's Improv Refried Beans
One Can Rosarita No Fat Zesty Salsa Refried Beans
2 Tbsp Light Sour Cream
2 Tbsp Salsa
Water

Tasty Refrieds and Tangy Salsa

Lightly coat the bottom of a small sauce pan with water and place on burner over low heat
Add beans and stir
Add Salsa, then sour cream and stir thoroughly
Cook over medium or low heat until turkey mixture is done
Continuing stirring frequently and feel free to turn to super low when done.
When everything is ready place the crispy tortillas on a large plate and cover with refried beans, Add a big spoon of turkey tostada mixture
Cover with shredded lettuce, onions tomatoes, avocados cheese sour cream, salsa and anything else your little heart desires including your favorite Italian Dressing; ours is Wishbone.

Buon Apetito,

Murph

Post Script by Cherie

Having grown up here in Tucson, I learned at a young age how to absolutely love Mexican food! I could eat it every night! My mom, was from Illinois, and moved here as a newlywed and had many friends and neighbors who introduced her to easy and delicious Mexican food recipes. Tostadas, tacos, chimichangas, burritos, refried beans in lots of things were staples in our kitchen. And our favorite cottage cheese and salsa dip continues to be a part of our regular happy hour fare! My mom always made these tostadas with ground beef which works quite well, but when my middle daughter at age 12 announced one day she would never eat red meat again (read an article about Mad Cow Disease!), I began to substitute beef with turkey in many recipes. We have seldom changed back to using beef even though Meg is now out in the world and making her own tostadas! Anyway, they are wonderful with turkey or ground beef and even shredded chicken is awesome. Another note...its fun to see the imagination that everyone uses when making their plate! In addition to the corn tortillas, I usually have some flour ones available and some prefer to opt for a burro made out of all of the above, instead of a tostada! You can also have tortilla chips handy-it easily converts to a light taco salad with those on the side!!
Enjoy - "con mucho gusto"!

Baked Onion Casserole

2011-12-30T08:59:00.001-07:00

Crispy French Bread Atop Gooey Onion Casserole

It's Christmas Eve in Murph's Kitchen and there are people everywhere preparing food for our big Prime Rib dinner tonight and our traditional Brie and Sausage Breakfast Casserole for tomorrow's brunch. Tonight we will have the traditional prime rib dinner with roasted potatoes, asparagus and Baked Onion Casserole. Many years ago, Cherie found the onion casserole recipe in Bon Appetit magazine over twenty years ago and we have been tweaking it all along. It's a can't miss, crowd pleasing, gooey, creamy dish with just the right amount of sweet and savory.

Baked Onion Casserole
Ingredients

1/2 Cup Butter
6 Brown Onions Thinly Sliced
1 Can Campbell's Cream of Chicken Soup
1 Cup Milk
Kosher Salt
Fresh Ground Pepper
3/4 lb. Swiss Cheese, Grated ( I use Trader Joe's Blended and Grated Swiss and Gruyere)
French Bread, thinly sliced
1/2 lb. Melted Butter

Preheat oven to 350 degrees
Butter 2 Quart Shallow Baking Dish
Melt 1/2 cup butter in saute pan, add onions (liberally season with salt and pepper) and cook until tender- about 10-15 minutes over medium high heat.
Place cooked onions in casserole dish
Combine soup, milk, salt and pepper in a bowl and mix well. Pour over onions.
Cover evenly with grated Swiss cheese
Melt about a stick of butter in the same saute pan you used for onions and dip the thinly sliced french bread in the pan.
Arrange bread, butter side up over onions covering the casserole completely
Bake until bread is golden brown--about 30 minutes.

Onion Casserole with Prime Rib, Roasted Potatoes and Broiled Asparagus

Merry Christmas and Happy New Year!!

Sour Pork Chops

2011-12-04T17:23:00.001-07:00

Savory Sour Pork Chops

December 4th.

As usual, I do some of my most creative cooking on Sunday and today is no exception. We are celebrating yet another birthday; that of my somewhat famous and always fun to be with sister Regina Murphy-Darling aka Mrs. Green of Mrs. Green's World aka Gina and most importantly Aunt Gina to my kids.

One of my Mom's all time best dishes was Sour Pork Chops. A hearty, pungent dish of German origin that our entire family loves. Mom used to make it with potato dumplings and at some future date I will post that recipe which is truly fantastic as well. Tonight we are having garlic mashed red potatoes that go extremely well with this dish.

This may truly be the best recipe my Mom ever made and requires planning, attention to detail and a big iron pot. I inherited my Grandmothers 10 quart oval iron pot and it is in perfect condition and surely must be over 100 years old. I have a borderline love affair with this pot even though it needs two burners to reach proper temperature. A large Le Creuset would work well also.

Sour Pork Chops

Ingredients

10-12 Shoulder Pork Chops with plenty of fat

3 Large Brown Onions sliced thinly

1/2 Cup Wondra Flour

1/4 lb. Butter

10-12 Peppercorns

6 Bay Leaves

10 Cloves

Heinz Cider Vinegar

Heat pot to medium high and brown 10- 12 well seasoned fatty pork chops 2-3 at a time. You really need to cook the chops until they are well browned, in fact the closer you get to burning them, the better the flavor will be when done. Remove from pan and set aside on a sheet pan or large platter.

After the chops are all done and set aside add a stick of butter , add the Wondra flour a little bit at a time and make a fairly dark roux.
As soon as the roux is thick and pasty, slowly add water to until it reaches the consistency of gravy
Add ½ cup Cider Heinz Vinegar an and stir until mixed in well. Mom swore it made a difference to use Heinz and after straying once or twice, I agree. Trust me and use this brand only.
Add Peppercorns, 6 Bay leaves and 8-10 Whole Cloves
Return chops to pan and make a layer of chops covered by a layer of thinly sliced onions and repeat unit pan is full. Add a bit more water if needed to cover chops.

Reduce heat to low and simmer for 2-3 hours stirring only occasionally.

While cooking this dish will fill your kitchen and your entire house with aromas that friends and family will yearn for once your serve them this remarkable dish.

The gravy from this dish in remarkably pungent and utterly delicious! Serve with potato dumplings or mashed potatoes and watch the crowd go wild!!!

Murph's Kitchen

Patio Shrimp

Crispy Baked Spicy Fries

Ingredients

Best Ever Turkey Sausage Casserole

Crispy, Creamy, Deliciousness oozing with sweet and savory flavors!

Handwritten notes on the pages of this 1983 Classic

Turkey Sausage Casserole

Ingredients

Lovin' those shallots...

Mushrooms make this dish mildly addictive...

A little butter never hurt anyone.

The Finished Product fresh out of the oven

BBQ Brick Chicken

Ingredients

Preparation

For the brine:

Make the sauce:

Preheat grill to medium

Rub the bird:

Hit The Grill:

Carve and Serve:

Homemade Salsa Fresca

Taracita

Roasted Cherry Tomatoes and Ricotta Appetizer

Flo's Beef Barley Soup

Mom's Barley Soup

Ingredients

Directions

Buon Apetito!Murph

Wacky Chocolate Cake

Linguini with Clam Sauce

Mexican Pasta Salad with Green Chiles

Greek Chicken

Luanne's Ground Beef Tacos

Happy Easter!!!

Roasted Veggies

Murph's Chicken Soup

Creamy Goat Cheese and Garlic Spread

Second Grade Salsa

Cherie's Cowboy Caviar

Cowboy Beef Stew

Super Crispy Oven Fried Chicken

Thai Chicken Stir Fry with Basil, Lime and Coconut Milk

Cherie's Week Night Turkey Tostadas and Kicked Up Refried Beans

Baked Onion Casserole

Sour Pork Chops

Buon Apetito!
Murph