Lasagna Soup

My family is a big fan of lasagna, I mean who isn’t? I have made many attempts at putting a little twist on the classic, and this one is no exception. The temperature has dropped in Wisconsin, and we are settling in for the hibernation season, so I figured that I would come up with a soup, a lasagna soup at that. What I didn’t know is how much my family would love this recipe. I was a bit suspect on my kids eating it as they are not big soup eaters, but all I can say is that went up for seconds, two days in a row. Yep, it was that good.

Lasagna Soup Recipe
Lasagna Soup Recipe

Let’s get started.

Ingredients:

  • 1 1/4 lb of ground chuck, cooked and fat removed
  • 4 cloves of garlic, minced
  • 7 cups of chicken stock, more if you want it to be more ‘soupy’
  • 1 whole onion, thinly diced
  • 1 tsp salt, to taste
  • 1/2 tsp cracked black pepper
  • 1 tbsp Italian seasoning
  • 1/4 tsp red chili flakes
  • 2 tbsp tomato paste
  • 15 oz can of diced tomatoes
  • 1 jar of marinara sauce
  • 5 sheets of lasagna pasta, broken
  • 1 bag of shredded mozzarella cheese, use to your liking
  • Grated parmesan cheese, to your liking

Start by getting a medium sized soup pot on the stove, and heat it to medium heat. Toss in the ground beef, and cook until browned, breaking it up along the way. Once cooked, strain and remove all of the fat. Return the ground beef back to the stove, and toss in the onion. Cook for about 5 minutes, then add in the salt, pepper, chili flakes, and Italian seasoning. Give a good stir, then toss in the garlic, and tomato paste. Cook the tomato paste for a couple of minutes, then add in the diced tomatoes, chicken stock, and marinara sauce. Give this another good stir, and bring to a gentle boil. Once boiled, reduce the heat to medium-low, then add in the broken pasta sheets.

Lasagna Soup Ingredients
Lasagna Soup Ingredients

Cook for about 20 minutes or until the pasta is nice and tender.

When you are ready to serve, ladle into your soup bowl, shower with parmesan and mozzarella cheese, and dig in.

This is everything you love about lasagna, but in soup format, and what’s not to love about that! Hope you enjoy, and stay warm!

Thai Style Beef Jerky

My kids go nuts over beef jerky, or heck any type of jerky for that matter. It almost sits on the fence of borderline ridiculous as if they have a bag of eat, they pretty much would devour the entire bag, and let’s face it, beef jerky is not that cheap. With that being said, I wanted to introduce them to a Thai style beef jerky that you often find in Asian markets, homemade to say the least. Thai style beef jerky, in my opinion, is a bit sweeter and is lightly coated with sesame seeds. Not only that but once dried, it is lightly fried giving it a wonderful chew. My kids don’t know it yet, but this stuff is a great game day snack and pairs perfectly with a cold beer. (Note, I don’t have the final photo as my kids pretty much devoured the entire batch. Regardless, you get the idea from the photos, I hope.)

Thai Style Beef Jerky Recipe
Thai Style Beef Jerky Recipe

Let’s get started.

  • 2 lbs of beef eye of round roast, or something lean
  • 1 head of garlic, minced
  • 2 tbsp fresh ginger, minced
  • 1/2 tsp salt
  • 1/2 tbsp Maggi seasoning
  • 2 tbsp dark soy sauce
  • 1 tsp cracked black pepper
  • 1 cup of granulated sugar
  • .5 oz of sesame seeds
  • 1/2 cup canola oil

Start by trimming any fat away from the beef. Once removed, thinly slice the beef into about 1/8 inch slices, not too thin, but definitely not too thick. I find it best to lightly freeze the beef before slicing, and using a sharp knife as well.

To a mixing bowl, add the ginger, sugar, garlic, salt, Maggi seasoning, soy sauce, and sesame seeds. Add in the beef, and using both hands, mix really, really well. Wash those hands, cover with plastic wrap, and place in the refrigerator to marinate overnight.

The following day, preheat your oven to the lowest temperature. Mine only goes down to 170, and that is fine. You can also air dry this, laying the beef on your oven racks, and using a fan to constantly blow air on them. Or, you can use your food dehydrator if you have one. I don’t, but really, really want one.

Take your oven racks out. I used all three of mine, and lay the beef along the racks. Some of my cuts were shorter, others longer, but just make sure they are not touching one another, and that they lay on the rack. This can be a bit messy, so I laid paper towel on my counter to make cleaning up a bit easier.

Carefully place the racks back into the oven, and slowly cook these for about 3-5 hours on low and until they are the texture of beef jerky.

When you are ready to make them, after the jerky phase, heat a medium skillet on medium heat, adding the oil, and place however many pieces of jerky that can fit, into the heated oil, and lightly fry for a few minutes per side. Remove, place onto some paper towel, repeat, and then dig in.

My kids were so stoked, not only that there was almost an endless amount of jerky, but a new jerky at that. The sweetness from the sugar, and that balance of ginger and garlic really make this jerky a real winner. Hope you enjoy, and if you want to donate a dehydrator for me, that would be awesome! Kidding.

Smoked Turkey French Onion Soup

I don’t know about you, but I am somewhat happy that Thanksgiving is done with. Not that I did not mind a couple of days off of work, but I think my wife and I both said that we were kind of tired of eating. I think you can only have so many leftovers and then get tired of them, but as much as I like to come up with some leftover recipes, I decided that I would come up with a new recipe of sorts; the smoked turkey French onion soup. I normally make French onion soup around Christmas time, but whoa was I ever glad I made a batch of soup this past week. Not only was it light, but did it ever hit the spot.

Smoked Turkey French Onion Soup Recipe
Smoked Turkey French Onion Soup Recipe

If you do not have smoked turkey, no worries, Leftover turkey breast will suffice but the light smokiness give it a really great flavor.

Let’s get started.

Ingredients:

  • 4 whole onions, thinly sliced
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 2 cloves of garlic, minced
  • 1 tsp salt
  • 1 tsp sugar
  • 8 cups of beef stock
  • 1/2 cup of dry Vermouth
  • 1 cup smoked turkey breast, cut into cubes
  • 1/2 tsp cracked black pepper
  • 1 1/2  tbsp fresh thyme
  • French baguette, cut into rounds
  • 2 cups of Alpine style cheese, finely grated

Start by heating a medium sized pot on medium heat. Add in the oil, butter, and toss in the onions and garlic. After the onions begin to sweat out, add in the salt, and sugar. Continue cooking until the onions caramelize. This can take up to 30 minutes, so keep an eye on them, not letting them burn, and adjust your heat to medium low. Take in the smell. Gosh I love that smell.

After the onions caramelize, add in the turkey, thyme, vermouth, and cook for a few minutes before adding in your beef stock. Bring to a boil, then reduce the heat, and cook for about 25 minutes.

Smoked Turkey French Onion Soup Recipe
Smoked Turkey French Onion Soup Recipe

 

Before you are ready to serve, preheat your oven to 400 degrees. Take a couple of rounds of your baguette, and generously top with the grated Alpine cheese. Place into the preheated oven, cooking for about 6-8 minutes or until the cheese is nice and melted. You can probably placed under your broiler as well. Your call.

When you are ready to serve, ladle the soup into a soup bowl and place the bread on top.

Dig in. Dunk that bread into the soup, spoon that deliciousness into your mouth and repeat. My wife,daughter and I fell in love with this soup, and it was one that had you going back for more. My wife and I both lifted our bowls at the end to finish every last drop of that awesome broth, and that is rare. Yep, this is a good one. Hope you enjoy!

 

Mexican Tlayuda

I know what you may  be thinking right off the start. T-what? Tlayuda. It’s essentially Mexican street food, in particular of the pizza descent. Think of great Mexican ingredients loaded onto a cooked, large flour tortilla. This is typically street food, and good Lord is it ever good, and fun to eat. This is a popular snack food, but let me tell you, it can be turned into a meal depending on the ingredients you put onto it. Typically a single tortilla, I was super hungry and decided I would go full force and make this a ‘double tlayuda’. Think of it as an open faced pizzadilla. You can make these with all sorts of your favorite proteins, but I wanted chorizo, a classic Mexcican ingredient, and in particular on the tlayuda. The classic uses some drizzle of lard, but I’m not into that as I am getting enough from smashed black beans cooked in some oil, garlic, and onions.

Mexican Tlayuda Pizza Recipe
Mexican Tlayuda Pizza Recipe

Let’s get started.

Ingredients:

  • 2 large flour tortillas (You can use one if you prefer)
  • 15 oz can of black beans, drained, cooked, lightly mashed
  • Approximately 1 cup of Mexican chorizo, fat strained, and cooked until a bit dry
  • 1/2 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp canola oil
  • 1/4 cup of water
  • 1/2 cup of raw slaw
  • 1/4 cup of fresh cilantro, chopped
  • your favorite hot sauce or salsa
  • 1/2 jalapeno, thinly sliced
  • 8 oz bag monterray jack cheese

Start by getting a small pot on the stove on medium heat. Add in the oil, then toss in the onions, cooking a few minutes until lightly softe

Mexican Tlayuda Pizza Ingredients
Mexican Tlayuda Pizza Ingredients

ned, then add in the garlic. After about a minute, toss in the black beans and water. Cook for about 15 minutes on medium to medium-low heat. Once the beans have softened a bit, use a fork, or potato masher, and start to mash the beans. I do not go for a few refried blend on these as I like some texture from the beans. Go about 50/50 on that mash.

OK, next step. Preheat your oven to 350 degrees. Take a flour tortilla, smear some black beans on it, some cheese, and some jalapenos to your liking, (again I  used two on this one as a stack), and place it on a sheet pan and place in the preheated oven. Cook for about 2 minutes, just to cook it slightly to lightly brown.  Once the cheese is slightly melted, remove from the oven.

Stack another tortilla on top. Gently press. Add enough bean mash to lightly coat the the entire top tortilla, then a generous amount of cheese to cover the top, then more jalapenos (if ou desire). Spread the cooked chorizo all over the top tortilla, along with a generous amount of cheese, and place back into the oven. Cook until the cheese is nice and melted, the tortilla nicely browned, and then remove.

Once you remove, shower with some of the raw coleslaw, fresh cilantro, and drizzle your favorite salsa or hot sauce.

Now you can fold this, or you can slice into wedges. I’m a wedge man. Wedges are good.

Mexican Tlayuda Pizza
Mexican Tlayuda Pizza

Holy Moly. If you think about this all together, well you are going to drool. When you eat it, it makes you want to be alone and devour the whole thing so no one is looking. It’s so good, and something that should probably come off the street and onto Mexican restaurant menus. Spice, cheese, crisp, soft, veg. What’s not to love. Make it (stacked or not), and I’m sure you will love it. Enjoy!