Please Excuse My Mess!!

I have had to transition my blogs and the email address they were attached to. ALL of my photos have been lost in the transition. I am in the process of updating the posts with the pictures. Please forgive my mess. I will try to solve this as quickly as possible. And maybe I will start blogging again...I know I've said this a million times. But I need to start using my time wisely again...not just sitting around.

B Amy

Moving Day!

Sorry I have been MIA. We moved!! After 2.5 years, J & I have moved out of my parents' house and into our very own apartment! It was such a blessing to save money, pay off debt, and grow closer as a couple & family. I will forever be in debt to my parents for helping us get on our feet. Don't get me wrong, I was so excited to be in our own place on the 2nd! What a way to start off the new year huh? We are having to stock the kitchen from empty, so I will be posting about that soon. Let me know if there is anything you want to see: recipes, organization, or storage.

Super-Sized 7-Layer Casserole

This is amazing. And does it not look gorgeous?! My mind was blown after seeing this recipe. If you love seven layer dip, casseroles & macaroni, you will LOVE this dip!

Ingredients
1 package flour tortillas
 2 tablespoons vegetable oil or cooking spray
1 box elbow macaroni 1 tablespoon EVOO – Extra Virgin Olive Oil
2 pounds ground beef
1 medium onion, finely chopped
6 cloves garlic, grated, divided
4 jalapeño peppers, finely chopped, divided
2 tablespoons chili powder
1 tablespoon coriander
1 tablespoon cumin
3 tablespoons tomato paste
11 bottle of beer
3 tablespoons butter
3 tablespoons flour
2 1/2 cups milk
1 14.5-ounce can chopped tomatoes with chilies, drained
3 cups shredded yellow cheddar cheese, divided
2 cans vegetarian spicy refried beans
5 to 6 plum tomatoes, seeded and diced
1 small red onion, finely chopped
1/4 cup cilantro, chopped
Salt
2 limes, zest of 1 and juice of 2
2 avocados
1 cup sour cream Juice of 1 lemon
Hot sauce to taste
1/2 head iceberg lettuce, shredded
1/2 cup chopped olives with pimientos
1 bunch scallions, chopped

Preparation

Preheat oven to 400˚F.
Cut tortilas into thin strips about 1/2 inch thick, and place them onto a baking sheet. Toss them with some vegetable oil or spray with cooking spray. Pop them into the oven and cook until crispy and golden, about 15 minutes. Season with salt when they are done baking & are cooling.

Bring a large pot of water up to a boil over high heat. Salt the water then add the noodles and cook to package instructions.

Place a large skillet over medium high heat with a tablespoon EVOO. Brown the meat, then add in the onion, 4 cloves grated garlic & 2 jalapenos, and cook until tender.

Season the meat and veggies with chili powder, coriander, cumin and tomato paste. Let the meat mixture cook for a minute or two with the spices, then add the beer and let that cook down for about 4-5 minutes. Reserve.

While the meat is cooking, make the cheese sauce: In a saucepot over medium heat, melt the butter. Add the flour and give it a stir to combine with the butter. Cook for a minute or so then whisk in the milk. Cook until thickened.

Drain the can of tomatoes with chilies and add them to the thickened milk mixture. Fold in 2 1/2 cups cheese and the reseved noodles. Season with salt and pepper, and reserve.

In another saucepot, heat up the can of refried beans with a little bit of water.

To build the casserole, spread the beef mixture out in the bottom of a casserole dish. Top with the refried beans and

finish it off with the mac and cheese and the remaining cheese.

Pop the casserole into the oven and bake until golden brown, about 15-20 minutes.
While the casserole is baking, make the salsa:

Mix the plum tomatoes, remaining jalapeño peppers, red onion and cilantro in a small bowl. Season with salt, lime zest and juice, shake (i.e. mix) and reserve.

For the guacamole sour cream, scoop the flesh of the avocados into the bowl of a food processor and add the sour cream, lemon juice, remaining 2 cloves grated garlic and hot sauce.

Process until creamy.

Once the casserole comes out of the oven,

top it with the crispy corn strips and shredded iceberg lettuce. (I skipped this step for my dad's sake. We added whatever toppings we wanted on our own plates.)

Enjoy!

Double-Dipped Spicy Chicken

So these really aren't spicy. They have flavor. I promise. If you think Pico de Gallo is spicy, then you might have a problem with this but it's just spices in the breading...nothing overpowering...at all! I found the recipe here.

Ingredients

• Vegetable oil, for frying
• 1 1/2 cups flour
• 1 teaspoon paprika, 1/3 palmful
• 1 teaspoon poultry seasoning
• 1/4 teaspoon cayenne pepper, eyeball the amount
• 1/4 teaspoon allspice, eyeball the amount
• 1 cup buttermilk
• 1 pound boneless, skinless chicken thighs
• 1 pound chicken breast tenderloins
• Salt and pepper

Directions

Heat 1 1/2 inches vegetable oil in a deep skillet over medium high heat. A cube of bread should brown in a 40 count when oil is ready.

Set out 3 disposable pie tins. Mix flour with paprika, poultry seasoning, cayenne, and allspice. Divide seasoned flour between 2 tins. Pour buttermilk into a tin. Line up tins as such: flour, buttermilk, and then flour.

Season chicken with salt and pepper. Coat chicken pieces in flour, then buttermilk, then a second coating of flour.

Cook chicken 6 minutes on each side, until deep golden brown and firm.

Drain chicken on paper bags and cool before packing up for picnic basket (or on your plate!).

We ate this with our new favorite mashed potato recipe (coming soon!).

Mighty Migas

This is a Rachael Ray recipe in her Express Lane Cookbook. BLD is a term she uses for recipes that are "good for breakfast, lunch or dinner." I have found that Rachael Ray has a modified version of this recipe on her website. Pioneer Woman also has a version of this. Both give credit to trying this recipe in Austin. 

I have made this recipe twice in less than 2 weeks. Not joking. I just add some meat to make Dad happy (& the Hubs doesn't mind it either). I tried this recipe because 1) it's easy 2) I already had all the ingredients and 3) I was lazy that night. Unfortunately, my memory is not reminding me to take pictures either time I've made this recipe. I will take some the next time (which might be soon).

Ingredients:
3 tablespoons EVOO
2 jalapeño peppers, seeded & chopped
1 small red or green bell pepper, cored, seeded & chopped
1 small white onion, chopped
salt and pepper
2 plum tomatoes, seeded & diced
8 large eggs, beaten
1 cup crushed tortillas
1 (10 oz sack-2 cups) shredded Monterey Jack or Cheddar cheese
8 (6-inch) flour tortillas, soft taco size
1 cup tomato sauce
1-2 chipotle chillies in adobo, medium to extra hot, finely chopped
handful of cilantro, finely chopped

Directions:
Heat a large skillet over medium-high heat. Add the EVOO. Add the jalapeños, bell peppers, and onions and season them with salt and pepper. Cook for 2-3 minutes, then add the tomatoes and cook a minute more. Beat the eggs with a pinch of salt and pepper and add to the veggies. Reduce the heat to medium low. Scramble the eggs not quite halfway, so they are still nice and wet. Add the crushed tortilla chips and scramble them in. Cover the eggs with the cheese and turn off the heat. Cover the pan loosely with foil to melt the cheese and set aside for a minute.

Heat a second, dry skillet over high heat. Add the tortillas one at a time and sear for 30 seconds on each side to blister them.

In a small bowl, stir together the tomato sauce and the chopped chipotle. Stir in the cilantro.

Place a mound of the migas on each flour tortilla and dot with the sauce. Serve immediately, two per person.

Microplane Zester/Grater

(This is not a sponsored review. This is my personal opinion on what is 'needed' in a kitchen.)

Microplane Zester/Grater

Average cost is $14.95

This is something that I think everyone needs in their kitchen. The handles come in multiple colors depending on where you purchase them (it just depends on your preference). 

I use this for getting zest from any citrus fruit: lemon, lime, orange, etc. It can be used to grate cheese (if you want it very thin). It can be used to shave nutmeg as well. I just don't like nutmeg. =) You cannot use a normal grater for these jobs because the blades are too large to get small zest that gives flavor without being chunks. 

Sometimes, garlic can be too big when chopped by hand. If you grate it on the zester, you don't have to worry about chunks of garlic. Also, some recipe ask for grated onion. This tool is great for that as well since the blades are so close together.

It is easy to hold the microplane in one hand and food in the other hand. The handle has a great feeling and it fits perfectly in a hand, no matter the size. It is light-weight and dishwasher safe. Most also come with a cover for the metal portion. This protects 1) you when you reach into that drawer of random gadgets and 2) the blades from catching on anything else in the drawer. 

Let me know what you think!

Chorizo-Cod-Potato Stew

This is a Rachael Ray recipe that can be found in her Express Lane Meals cookbook. There are three sections in the cookbook: Meals for the Exhausted, Meals for the Not Too Tired, and Bring It On (But, Be Gentle). This is in the Meals for the Exhausted section; you normally only need to buy a few things for these recipes on your way home from work. If you follow her recommendations on what to keep on hand, the only things you need to buy for this meal would be the chorizo and cod.

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1/2 lb chorizo sausage or 1/2 lb andouille sausage, thinly sliced
• 5 red or white boiling potatoes, cut in half, then thinly sliced into half moons
• 1 large onion, chopped
• 1 carrot, peeled, thinly sliced in half, and sliced into half moons
• 4 garlic cloves, chopped
• salt
• black pepper
• 1 cup dry white wine
• 1 (14 ounce) can diced fired-roasted tomatoes
• 1 quart chicken stock
• 2 jarred roasted red peppers, chopped
• 1 1/2 lbs fresh cod, cut into 2-inch chunks
• 1/2 cup fresh flat-leaf parsley

Directions:

1. 1
   Preheat a soup pot over med-high heat with the oil.
2. 2
   Add in the sliced chorizo; cook/stirring frequently, for 2 minutes.
3. 3
   Add in the potatoes; continue to cook for 2 minutes.
4. 4
   Add in the onions, carrots, and garlic; season with salt and pepper, and cook/stirring frequently, for 5 minutes.
5. 5
   Add in the white wine and cook for 3 minutes.
6. 6
   Add the tomatoes, chicken stock, and red peppers; bring to a simmer and cook for 5 minutes.
7. 7
   You want the soup to be at a gently simmer before you add the fish so, if necessary, turn the heat down a little.
8. 8
   Add in the cod; gently simmer 3-4 minutes, or until the fish is cooked through.
9. 9
   Finish the soup with the parsley; taste for seasonings and serve.