Tag Archives: couple

Open-face Cuban sandwiches

Lately we’ve been watching a lot of cooking shows, like 30 minute meals, Iron Chef America and Five ingredient Fix. A few days ago we were watching 30 minute meals with Rachel Ray and she made open-face Cuban sandwiches. With a few alterations, we decided to recreate these for dinner with some friends. Everyone loved them! (For reference: Rachel Ray also added yellow mustard and a pickle on top.)

Ingredients:

Equal parts ground pork and chorizo
1/3 of an onion, chopped
6 cloves of garlic
sweet rolls (cut in half)
Cumin, red pepper flakes and red cayenne pepper
1/2 cup beer (we used a blonde ale)
A little Ketchup or 1/4 cup tomato paste
Swiss cheese slices for topping 

Recipe:

1. Begin cooking your ground pork, preheat oven to 350 degrees, and cut up rolls.

2. Cut up your onion and garlic, cook in separate pot/pan.

3. Add chorizo and cook on medium heat for a few minutes.

4. Add your ketchup or tomato paste and cook for a few minutes.

5. Add your beer and cook off excess liquid.

6. Bake your rolls in the oven for 5-10 minutes (until crispy)

7. Place mixture on sandwich rolls, leave open. Add cheese to tops.

8. Heat a few minutes in oven, or until cheese melts.

9. Enjoy!

Photos by: Colin and Melissa
Post by: Melissa

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Raspberry JAMSSS

You may recall our trip to Boxx Berry Farm. Here’s  what we did with some of the raspberries. But there are still plenty left!

Ingredients:

6 cups raspberries
3 cups sugar
1 packet of Jel-Ease pectin
Jars!

Recipe: 

1. Mash raspberries in a bowl with a spoon or fork until liquidy.

2. It should look like this when you are done. Add pectin to mixture.

3.Measure out sugar in a separate bowl.

4. Boil as many jars as you need to sterilize them for storing jam.

5. In your other pot, stir berry mixture constantly until boiling.

6. When boiling, slowly add sugar and stir.

7. Bring to boil again.

8. Add jam into jar. Let cool for half an hour before placing in fridge.

Post by: Colin and Melissa
Photos by: Colin and Melissa


Bacon cheeseburgers and garlic cheese fries

Thick-cut bacon is AMAZING. And the basis of this meal.

Colin, who had a pound of 80-20 fat ratio ground beef in his freezer, decided burgers were the perfect way to work with what he already had. He also had buns, onion, garlic, two types of cheese, and potatoes.

We, of course, had to GET BACON.

Ingredients:

1 lb. ground beef (burgers)
Hamburger buns (burgers)
Onion (burgers)
Bacon strips (burgers)
Cheddar cheese (burgers)
(Other toppings, like avocado, tomato, lettuce, etc.)


6 medium potatoes (fries)
6 cloves of garlic (fries)
1/2 cup grated mozzarella cheese (fries)
Oil for frying in electric skillet (if you want – fries)
Salt and pepper (fries)

Recipe:

1. Thaw the meat! (SO IMPORTANT, we never remember to thaw it ahead of time.)

2. Form the meat into patties. (We made 4.)

3. Heat up the oil in the electric skillet.

4. Cut up the potatoes (to desired fry-size/shape.)

5. Salt and pepper the fries and mix to distribute seasoning; add garlic.

6. Cut up the onions into rings and cut cheese slices for burgers.

7. Mince the garlic and grate your cheese.

8. Get your other burger-toppings ready.

9. Fry the fries and melt the mozzarella cheese on top in the microwave (though we did it later in a grill pan.)

10. Take all your burger-materials out to the grilling area.

11. Grill bugers, onions and bacon. (We chose the cast-iron skillet for the bacon)

12. Put together your burgers and serve with fries.

13. Enjoy! Try eating outside if it’s nice enough. ^_^
These go great with the peach iced tea.

Post by: Melissa Rook
Photos by: Melissa Rook and Colin Diltz


Breakfast for Dinner: Huevos Rancheros

I always seem to have a craving for Mexican food. However, when Colin suggested huevos rancheros I was hesitant. I’ve never liked incorporating eggs into my meals other than a simple scramble for breakfast, or fried eggs alongside some toast or an English muffin. However, this turned out very well!

Ingredients:

6 eggs
6 flour tortillas
1/2 can chili
1 can diced tomatoes
1/2 Tablespoon Dried ground ancho pepper, cumin, chili powder, red pepper flakes
Rice a Roni Mexican Rice (optional, side dish) 

Recipe:

1. Fry all the eggs to your preference.

(Be sure to pepper the eggs)

2. Combine chili and tomatoes in a pot and cook on low heat.

3. Add the spices to the chili mixture and cook until liquidy like a sauce.

4. Cook tortillas in microwave or on stove.

5. Place tortillas on a plate, with an egg on each.

6. Drizzle with sauce and whatever other toppings you would like.

7. Plate with Rice a Roni Mexican rice, refried beans, etc.

8. Enjoy!

Post by: Melissa Rook
Pictures by: Melissa Rook and Colin Diltz


Grilled Pepperoni Pizzas

I had pizza three days in a row over the last weekend. And let me tell you, it was totally worth it. I’ve never endeavored into making pizza from scratch before, so I’m glad Colin was so enthusiastic about trying something new!

Ingredients:

2.5 cups of flour
1/2  Tablespoon sugar
1.2 Tablespoon salt
1 Teaspoon yeast
.875 cup water
1.5 Cups pizza sauce
1/4 cup chopped garlic
1/2 cup chopped onions
2/3 pound grated mozzarella cheese (or less…)
Pepperoni (or your preference of meat)
Spices for sauce: red pepper flakes, pepper,  dried cilantro, ground cayenne pepper
Your choice of toppings (we used garlic, pepperoni, mozzarella, mushrooms, you can add peppers, etc.) 


Recipe:

1. Mix the flour, salt, sugar and yeast together in a large bowl.

2. Add the water and oil and stir until dough forms a ball.

3. Wet your hand with water and work the dough into a smooth ball (IF DOUGH BECOMES STICKY, FLOUR HANDS AND BALL INSTEAD)

4. Let dough sit for about 15 minutes.

5. Place dough on floured surface and knead for about 5 minutes. Dough should be soft and no longer sticky.

6. Section off dough into 5 balls, roughly the same size.

7. Coat the dough balls in olive oil and place in tray. Let sit at room temp. for 30 minutes.

8. Cover with plastic wrap and place in fridge for 3 hours. Remove dough 90 minutes prior to when you want to cook.

9. Roll out dough with rolling pin to desired size/shape.

10. Sautee your veggies and prepare your cheese, etc.

11. Combine spices in sauce and mix.

12. Place dough on grill on medium heat till it is cooked on one side. Turn the heat down low before flipping.

13. Flip dough and cover in sauce, veggies, cheese, and other toppings.

14. Enjoy your pizzas! Repeat steps for additional grilled pizzas.

Post by: Melissa Rook
Photos by: Melissa Rook and Colin Diltz


Perfect Pie Crust! (With pictures)

I may have cheated, because this is from a book. I have no claim to this recipe, but as it is the best I have come across and produces the best results I thought I would share. Summer is perfect for pies! 😀

Cut the lard into the flour.

Add water one tablespoon at a time until the dough is non-sticky and easily holds together.

Flour the cutting board and place the ball of dough on top.

Roll out the pie dough very thin, but not to the point of breaking.

It should be larger than the pie pan. Fold in quarters gently and place in pan.

Spread the pie crust out and spread with egg to keep golden brown. Pinch edges to desired size. Then just bake it! Be clear that with 2 crusts you want to poke holes in the top crust to allow it to vent while baking and cool down after. Otherwise, have fun making pies! (Also, if you want to bake a sweet pie you can add cinnamon to the dough.) Another option is using this crust for mini-fruit pies which you could make in a cupcake pan.

Pictures by: Melissa Rook and Colin Diltz
Post by: Melissa Rook


Shepherd’s Pie

Shepherd’s pie is more of a “fall” food but after this rainstorm:

Summer doesn’t seem like summer anymore. So we went ahead and made it anyway. Colin makes the BEST pie crust ever and now I really want to bake a normal pie, like a blueberry pie because they are the best berries! Anyway, this is just a simple pie made with steak and garlic mashed potatoes. I’m going to include the pie crust recipe in this post, but you can use a pre-made crust if you would like.

Ingredients:

1.5 pounds steak
salt and pepper
A splash of lemon juice
Grated Pepperjack cheese
One package of garlic mashed potatoes (or a package-sized amount if you make your own)
pie crust
(For pie crust: I wish I could site where this came from! I’m sorry. It’s the recipe I use.)
 

You can always choose to just use a pre-made crust, or your own favorite crust recipe. I will include the pie crust pictures and recipe in another post.

Recipe:

1. Make sure steak is thawed. Stick in pan over medium heat.

2. Cut into sizeable chunks and sprinkle with salt, pepper, and lemon juice.

3. Brown steaks in a pan.

4. Cut into strips.

5. Tear strips into small, shredded pieces with your hands.

6. Make your instant, (or from scratch), garlic mashed potatoes.

7. Bake your pie crust for about 10 minutes at 400 degrees Fahrenheit.

8. Add your meat, topped with your potatoes and cheese, to the pie crust.

9. Bake until potatoes are slightly golden/crispy.

10. Enjoy!

You can also add so many other things to this, like peas, carrots, corn, gravy, bacon, etc.  Just experiment. 🙂
I never thought that I would like Shepherd’s pie but I LOVED this. I can only imagine how much I’d like it with corn and bacon (or even bacon bits to keep it simple.) I totally recommend this for those cooler summer days. And the pie crust is even better, in my opinion, when filled with fruit! Try a peach pie for something different.

Post by: Melissa Rook
Photos by: Colin Diltz and Melissa Rook