Category Archives: Braising

Mushroom Stuffed Potatoes

I am a big fan of leftovers, and I will be quite honest about that. I know a lot of people who probably are not, but to me the leftovers always pose a creative challenge for me, and I am always game for that.  When I made those Renaissance Faire style mushrooms back in September, well, I was left with plenty of them to eat. With that said, I was also sitting on some leftover shredded beef roast that I slowly braised during that time. I knew exactly what I was going to make with, mushroom stuffed potatoes. Whoa, was this awesome.

Mushroom Stuffed Potatoes

Let’s get started.

Ingredients:

  • 1 whole baked potato, cooked
  • 1 cup of Renaissance Faire Style Mushrooms, or your favorite sauteed mushrooms
  • 1/2 cup of cooked, shredded beef
  • 1/2 tbsp unsalted butter
  • 1/2 tbsp chopped chives

Start by slicing your cooked baked potato down the middle, but not all of the way through.

Use your fork and lightly mash some of the cooked potato. Add in the butter, and gently mix into the potato.  Top with the shredded beef, and pour over the mushrooms. Shower with the chopped chives and serve.

How to make Renaissance Faire Style Mushrooms

It doesn’t get any easier than that, right?

The beauty about these leftovers is that you get that great taste from the mushrooms that have been bathing in their wine and herb stock for a couple of days, and the great shredded beef that adds just the right texture when eating the baked potato. It’s heavenly, filling, and just a perfect meal in itself.

So, question for all of you… Like or dislike leftovers?

Crock-Pot Caramelized Onions

Sometimes I think what the heck would we do if we did not own a Crock-Pot, or slow cooker, if you will. The Crock-Pot is a thing of beauty and has helped me so many times throughout the year, especially during the work week. I typically use the slow cooker to break down beef, or chicken, or really anything I will not have time to make when I return home from work. Recently I smoked a pork shoulder, and decided that after 5 hours on the smoker, that I would place it in the slow cooker, and continue to render that should down. Let me tell you, it was delicious! As I was cleaning out the Crock-Pot, I noticed some onions I had, and decided that I would try tossing those in the slow cooker, and see if they would caramelize over time. They did, and let me tell you, they rocked. Super simple, and one that you can set and forget.

Crock-Pot Caramelized Onions

Let’s get started.

Ingredients:

  • 4 Spanish Onions, thinly sliced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 4 sprigs of Thyme

Add everything to the Crock-Pot. Cover, and set on low heat. Cook for 18-24 hours, or until the onions are nice and caramelized. Stir a few hours into the cooking process to get the oil, butter, and seasoning incorporated.

crockpot-caramelized-onions-ingredients

The end result is nothing short of amazing. The onions yield nearly three cups of deliciousness. I’ve been using these in stuffed mushrooms, and pizzas. The great thing I love about caramelized onions is that you can essentially use them in everything from omelettes, sandwiches, and pizzas. Give these a shot next time you want to caramelize onions.

How to use Caramelized Onions

Corned Beef Hash Quesadillas

This Monday was St. Patty’s day, a day that I have pretty much grown to love, primarily for the sale of corned beef. I’ve said it from time to time on this site that my wife is not a big fan at all of corned beef. How does that make me feel? Well, pretty good, seeing that I can eat the majority of it throughout the week. Unfortunately this week, I’ve been laid up with pneumonia of all things, and on St. Patty’s day of all days. After a few days of slightly improving, and getting an appetite, I decided to use some of the corned beef hash I had made on Sunday, and turn it into a brunch item.

I had big ideas to make things throughout the week, however the pneumonia has just brought be down for the count, but I was lucky enough to at least get this one in. Hopefully next week I will be in much better shape. This is my take on corned beef hash quesadillas, and wow did they ever turn out great.

Corned Beef Hash Quesadilla

Let’s get started.

Ingredients for the Corned Beef Hash:

  • 1 Idaho potato, peeled, and cubed, and cooked until softened
  • 2 cups of cooked corned beef, sliced and diced
  • 1 large shallot, chopped
  • 1 clove of garlic, minced
  • 1/2 tbsp worchestershire sauce
  • salt, to taste
  • cracked black pepper, to taste
  • 1 tbsp unsalted butter

Ingredients for the quesadilla:

  • 4 flour tortillas, standard size
  • 4 slices of Swiss cheese
  • 1/4 cup of shredded cheddar jack cheese
  • Cooked corned beef hash, warmed
  • 2 tbsp Thousand Island Dressing
  • 1 tbsp horseradish sauce

To make the corned beef hash, add the butter to a large non-stick skillet, or use your cast iron if you so desire. Once melted, add in the potatoes, corned beef, garlic, and shallots.  Get a nice golden color on those potatoes and onions. Season with the worchestershire sauce, a bit of salt and pepper. Give a taste and season to your liking. Set aside.

Start by heating up a skillet on medium-low heat. Add two tortillas to the skillet, stacked on top of one another. Top with two slices of the swiss cheese, then the cheddar jack cheese.

Top with the cooked corned beef hash, as much to your liking, top with the the remaining two slices of Swiss cheese, then the other two tortillas.

How to make corned beef hash quesadillas

You are probably thinking, why double up on the tortillas, right? Well, in my opinion, the single tortilla does not hold up to the corned beef hash, that’s all.

Make the sauce by adding the thousand island and horseradish sauce together. Mix into a small bowl, and set aside.

Carefully look under the bottom tortilla and look for a golden brown. Once golden, carefully flip, and cook the other side until golden.

Slice, and serve with the dipping sauce.

I can’t say enough how awesome this corned beef hash quesadilla was, not only that but a little dunk in the sauce just blew my mind (and opened my airway a bit, of which I needed). If it were me, I would be serving this for breakfast, lunch, and dinner. It was extremely satisfying, and lifted my spirit, and appetite. Just what I needed during this time of illness. Hope you enjoy!

Chicken Tostadas

I frequent a local Mexican restaurant about once a week, and it is typically the same one every time. They know me so well, almost like Norm Peterson in Cheers, whereas as soon as I find a place to sit, I am delivered my usual horchata, and on occasion they simply bring me my usual plate of three tacos al pastor without me even ordering. Yes, it’s that good. I do on occasion want to see a menu however, only to tempt my taste buds with something other than the tacos. But, man, I love tacos. There are two things on their menu that is a bit pricey and that is the tostada and their enchiladas. I also love a great tostada and as I know they are super easy to make, they can also be a bit messy should the tostada fall apart on you, mid bite. That’s why I make these at home, and I think you should as well.

Chicken Tostadas Recipe

There are some great things about chicken tostadas, not only are they open faced tacos, but there is one thing that shines on the tostada and that is refried beans. My wife, who doesn’t care for refried beans for the most part, will definitely take on the tostadas loaded with refried beans, so that is saying something.

Let’s get started.

Ingredients:

  • Tostada shells
  • Refried beans, cooked and hot
  • Lettuce of your choice, finely chopped
  • Tomatoes, diced
  • Avocado, sliced (optional)
  • Fresh cilantro, chopped
  • 2 chicken breasts, boneless and skinless, cooked and shredded
  • 1 tbsp taco seasoning
  • 1/4 cup of water
  • Red onion, diced (optional)
  • Mexican Crema (optional)
  • Lime wedges (optional)
  • Monterrey Jack Cheese, shredded
  • Serrano chili, thinly sliced (optional)
  • Your favorite hot sauce (optional)

This recipe is really quick and easy to make, and it great for make as an appetizer, or as a meal.

Once the chicken is pulled apart, add it so a large skillet and add in the taco seasoning and water. Bring to a simmer after mixing the chicken with the seasoning. Cover, remove from the heat and set it aside.

Preheat your oven to 320 degrees. In the meantime, warm your beans until warmed through. Have all of your ingredients ready. I like to prepare these family style, allowing the table to build their tostada.  Heat your tostadas for about 4-6 minutes.

How to make a Chicken Tostadas

Once the tostadas are warmed through, remove them from the oven and place onto a serving dish. Add the chicken to a serving bowl.

Chicken Tostadas Recipe

To serve, cover the tostada with a generous layer  of refried beans. Doing so allows the rest of the ingredients to ‘stick’ together, so the beans basically serve as your glue for this dish. Top the chicken, then lettuce, tomato, onion, cilantro, cheese, and chilies. Drizzle with the crema, hot sauce and a bit of lime juice.  Pick up the tostada with both hands and bite on in. To me, this is a perfect bite. It’s similar to what you might expect within a Mexican torta, however delivered on a crispy tostada shell.  Let’s just say these are not only easy to make, but they are super delicious and everyone at the table devoured them. That’s always saying something. I hope you enjoy.

Chicken Tostadas
Author: 
Recipe type: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • Tostada shells
  • Refried beans, cooked and hot
  • Lettuce of your choice, finely chopped
  • Tomatoes, diced
  • Avocado, sliced (optional)
  • Fresh cilantro, chopped
  • 2 chicken breasts, boneless and skinless, cooked and shredded
  • 1 tbsp taco seasoning
  • ¼ cup of water
  • Red onion, diced (optional)
  • Mexican Crema (optional)
  • Lime wedges (optional)
  • Monterrey Jack Cheese, shredded/li>
  • Serrano chili, thinly sliced (optional)
  • Your favorite hot sauce (optional)
Instructions
  1. This recipe is really quick and easy to make, and it great for make as an appetizer, or as a meal.
  2. Once the chicken is pulled apart, add it so a large skillet and add in the taco seasoning and water. Bring to a simmer after mixing the chicken with the seasoning. Cover, remove from the heat and set it aside.
  3. Preheat your oven to 320 degrees. In the meantime, warm your beans until warmed through. Have all of your ingredients ready. I like to prepare these family style, allowing the table to build their tostada. Heat your tostadas for about 4-6 minutes.
  4. Once the tostadas are warmed through, remove them from the oven and place onto a serving dish. Add the chicken to a serving bowl.
  5. To serve, cover the tostada with a generous layer of refried beans. Doing so allows the rest of the ingredients to 'stick' together, so the beans basically serve as your glue for this dish. Top the chicken, then lettuce, tomato, onion, cilantro, cheese, and chilies. Drizzle with the crema, hot sauce and a bit of lime juice. Pick up the tostada with both hands and bite on in. To me, this is a perfect bite. It's similar to what you might expect within a Mexican torta, however delivered on a crispy tostada shell. Let's just say these are not only easy to make, but they are super delicious and everyone at the table devoured them. That's always saying something. I hope you enjoy.