Moroccan Beef

These past few weeks I have been craving all sorts of foods, most likely because I am limited in going out for some of my favorite things like tacos, Thai food, or heck even some down and dirty Chinese buffet. My diet is not as much limited but I am limited as to where I can go as I continue to tackle this thing called cancer. I’ve been through this routine once before where I know what I can and cannot do, and that my taste buds might be a bit jacked, along with the overall energy to get things on the table, but I have been doing rather well and getting in what I can each and every meal. Lately I was in the mood for all things vinegar and garlic and hence why I was making things like Filipino adobo, and fried bangus for breakfast, and then came the craving for things like Indian curried lentils, among other unique and wonderful flavors.

As we are trying to use what we have around us and limit our shopping to some degree, it has become my daily challenge in a sense to come up with something new (and sometimes not) and exciting for everyone to hopefully enjoy. Not only that my levels in my blood work were screaming some nutrients that I was not getting, and hence a play on this dish. This is when I decided to make some Moroccan beef as it almost reminded me of a Filipino breakfast I once had known as a torta but with a few extra ingredients.

Moroccan Beef Recipe
Moroccan Beef Recipe

Let’s get started.

Ingredients:

  • 1 1/2 lbs ground chuck
  • 2 carrots, peeled, diced
  • 1 rib of celery, diced
  • 2 russet potatoes, peeled, cubed, cooked al dente
  • 1/2 cup green lentils, cooked al dente
  • 2 shallots, diced
  • 4 cloves garlic, minced
  • 1/4 cup dried apricots
  • 1 tbsp berebere spice
  • 1/2 tbsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1/2 tbsp salt, to taste
  •  1 1/2 tsp cracked black pepper, to taste
  • 1/2 cup chicken stock
  • Cooked jasmine rice, optional

Start by heating a large skillet or pot on medium heat. Toss in the ground chuck and start breaking it up with a wooden spoon. Continue to cook until it no longer pink. Retain the fat in the pan, about 2 tablespoons. If there is more, remove and discard.

Moroccan Beef Ingredients
Moroccan Beef Ingredients

Add in the shallots, garlic, carrots, and celery. Give a good stir. Toss in all of the spices and give that a good stir. The seasonings will start to bloom. Cook for a few minutes, then add in the lentils, apricots, and potatoes. Give this another gentle stir, then add in the chicken stock. Another gentle stir.

Give it a taste and see if it requires any additional salt. You should get getting the warm spice from the cinnamon, the color from the turmeric, and the spice from the bebere. Along with the tender potatoes, lentils, and beef, well you have yourself one very delicious dish. Feel free to try with ground chicken, turkey, or heck just go all vegetables and I’m certain you will still enjoy it.

Moroccan Beef
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1½ lbs ground chuck
  • 2 carrots, peeled, diced
  • 1 rib of celery, diced
  • 2 russet potatoes, peeled, cubed, cooked al dente
  • ½ cup green lentils, cooked al dente
  • 2 shallots, diced
  • 4 cloves garlic, minced
  • ¼ cup dried apricots
  • 1 tbsp berebere spice
  • ½ tbsp ground turmeric
  • ½ tsp ground cinnamon
  • ½ tbsp salt, to taste
  •  1½ tsp cracked black pepper, to taste
  • ½ cup chicken stock
  • Cooked jasmine rice, optional
Instructions
  1. Start by heating a large skillet or pot on medium heat. Toss in the ground chuck and start breaking it up with a wooden spoon. Continue to cook until it no longer pink. Retain the fat in the pan, about 2 tablespoons. If there is more, remove and discard.
  2. Add in the shallots, garlic, carrots, and celery. Give a good stir. Toss in all of the spices and give that a good stir. The seasonings will start to bloom. Cook for a few minutes, then add in the lentils, apricots, and potatoes. Give this another gentle stir, then add in the chicken stock. Another gentle stir.
  3. Give it a taste and see if it requires any additional salt. You should get getting the warm spice from the cinnamon, the color from the turmeric, and the spice from the bebere. Along with the tender potatoes, lentils, and beef, well you have yourself one very delicious dish. Feel free to try with ground chicken, turkey, or heck just go all vegetables and I’m certain you will still enjoy it.

 

Chocolate Chip Cookie Dough Party Dip

It was not too long ago where our families got together for an early summertime barbecue, or cookout if you will. I tend not to be a snob when it comes to the terms barbecue and grill out (or cookout), but when I hear a barbecue I think of meat smoked low and slow, then served while grilling is typically done over charcoal or wood, or for those that use gas, cooking at a faster pace. Regardless, any get together is always a fun time in our book, and we always like to bring something to the get together. When I ask the question to my wife if we can bring anything to the party, when I hear the word ‘Dessert’ I often panic in a sense. Don’t get me wrong, I don’t freak out or anything, but dessert is typically not my cup of tea and I typically only make dessert for my wife and kids. I am more into the savory, not the sweet.

So when I heard a dessert, I immediately thought of taking this one on myself and making something very simple, sweet, and something I knew adults and children would love. That’s when I came up with the Chocolate Chip Cookie Dough Party Dip.

Chocolate Chip Cookie Dough Party Dip Recipe
Chocolate Chip Cookie Dough Party Dip Recipe

Let’s get started.

Ingredients:

  • 8 oz package of cream cheese, softened at room temperature
  • 1/2 cup unsalted butter, room temperature
  • 1/4 cup light brown sugar
  • 1 cup powdered sugar
  • 1 1/2 tsp vanilla extract
  • 1 cup mini chocolate chips
  • 1 cup salted caramel (or caramel chips)
  • 1/2 tsp salt
  • Graham crackers or sliced apples

Again, this dip is way too easy to make and everyone crushed it. I think there was about 1/2 tablespoon left when we gathered the kids to leave the party. Yes, it’s that good, and a bit addicting.

Start by adding the cream cheese, butter, sugars, salt, and vanilla extract to a mixing bowl. Turn on your mixer and mix until all of the ingredients are well combined.

Chocolate Chip Cookie Dough Party Dip Ingredients
Chocolate Chip Cookie Dough Party Dip Ingredients

Next add in both of your chocolate and caramel chips. Mix again to make sure all of the chips are combined.

Now get your silicone baking spatula out and get all of those goods scraped out and placed into your serving bowl.

Chocolate Chip Cookie Dough Party Dip
Chocolate Chip Cookie Dough Party Dip

When you are ready to serve, place your serving bowl next to a plate lined with graham crackers and sliced apples. Spread onto either one and get to town. These are sweet, creamy, and have a great little texture from those mini chips.

This is a quicker winner of a dessert. Hope you enjoy!

Homemade Corn Nuts

I grew up eating corn nuts. I loved them, and still to this day. I’m a bit cautious however eating them nowadays only because I think I may crack a tooth or something. But corn nuts are something my boys love as well, and I figured what the heck, let’s make some homemade ones. I was thinking of what to seasons these corn nuts with, and came up with two versions. One using a Filipino sisig seasoning (you can find it in your Asian market), and the other using one of my son’s favorite seasoning blends, Slap Ya Mama.

These corn  nuts are really easy to make, come out a bit on the chalky side which is ok, and still pleased the boys. Feel free to use whatever seasoning mix you enjoy.

Homemade Corn Nuts Recipe
Homemade Corn Nuts Recipe

Let’s get started.

Ingredients:

  • 1 bag of Goya Giant White Corn Kernels (You can find at your local Mexican grocery store)
  • 1 pinch of sugar
  • 1 tbsp salt
  • water to cover and soak
  • 3 cups of canola oil
  • 3 tbsp of your favorite seasoning blend

Now you have a couple of options here. You can fry them or bake them. I default to the fry method, however if you are going to bake them, bake them at 400 degrees between 20-40 minutes turning every 10 minutes.

You have to soak the beans overnight in a large bowl in cool water. The next day, drain the water, and them them stay in the strainer to air dry a bit. Sprinkle in the sugar and salt, and give them a good toss.

Next heat up a pot and pour in the oil. Bring to a medium-high heat for a few minutes. Drop in a couple of corn nuts and see if they sizzle. If not, wait a few more minutes until they do sizzle.

Homemade Corn Nuts
Homemade Corn Nuts

Fry the corn nuts, in batches, for about 15 minutes or until they get nice and golden. Move them around with a slotted spoon from time to time. Once they are golden, remove them to a paper lined baking sheet with a kitchen spider or slotted spoon, removing any excess oil, and let them cool slightly.

While they are cooling, pour them into a mixing bowl, and add your seasoning, tossing to completely coat them. Repeat and serve.

My oldest loved these, in particular the Slap Ya Mama version. Crunchy, salty, and delicious. These make for a perfect snack. Hope you enjoy!

Nueske’s DALT (Duck, Avocado, Lettuce, Tomato) Sandwich

One of my favorite things to do on any given weekend is cooking for my family. It is something I look forward to, and as soon as my kids wake up and say good morning, I immediately question them with ‘what can I make you for breakfast?’. I await a challenge, hoping that someone might say ‘how about eggs benedict?‘ or ‘toad in a hole?‘. Nope. I get things like scrambled or sunny side up eggs with toast, or pancakes. Heck, I will even get excited if someone says waffles! I then make another attempt at lunch time. That’s when I got a sell from my wife. After we tried the Nueskes’s smoked duck breast the other week, I knew it would be perfect on a sandwich, and as I had that to use up along with a tomato and an avocado, well I knew exactly what I was going to propose to my wife for lunch. A loaded Duck, Avocado, Lettuce, and Tomato sandwich!

Nueske's Smoked Duck Sandwich Recipe
Nueske’s Smoked Duck Sandwich Recipe

Let’s get started.

  • 1 tsp canola oil
  • 6 slices of Nueske’s Smoked Duck Breast, thinly sliced
  • 3 leaves of green leaf lettuce
  • 1 roma tomato (or whatever you have handy), sliced
  • 1 small avocado, sliced or scooped out
  • 1 butter bun, lightly toasted
  • 1 slice of provolone cheese, optional
  • salt and pepper to taste

Start by having everything ready to layer in your sandwich. Heat a skillet on medium heat, and add in the canola oil.  Add the slices of smoked duck breast, moving them around the skillet, and sear for a couple of minutes on each side.

Take the bottom bun of your lightly toasted bun and layer on, or smear on the avocado. Season with a pinch of salt.

Nueske's Smoked Duck Sandwich Ingredients
Nueske’s Smoked Duck Sandwich Ingredients

Next layer on the slightly crispy Nueske’s smoked duck breast, provolone cheese, tomatoes (season with a bit of salt and pepper), then the stack of lettuce. Place on the top bun, and feel free to smash it slightly into shape.  You want mayo (I love it, my wife does not), feel free to slather it on the bun(s).

Now I knew this was going to be a phenomenal sandwich. How? Well in my book, nothing really beats a BLT, especially when you have great produce, but then I was introduced to the Nueske’s smoked duck breast and it was a total game changer. My wife who did not speak much during her lunch… well that is always a great indicator how awesome that sandwich was. Search for Nueske’s and stock up. I have never, ever been disappointed. Hope you enjoy!

Nueske's DALT (Duck, Avocado, Lettuce, Tomato) Sandwich
Author: 
Recipe type: Sandwich
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 1 tsp canola oil
  • 6 slices of Nueske’s Smoked Duck Breast, thinly sliced
  • 3 leaves of green leaf lettuce
  • 1 roma tomato (or whatever you have handy), sliced
  • 1 small avocado, sliced or scooped out
  • 1 butter bun, lightly toasted
  • 1 slice of provolone cheese, optional
  • salt and pepper to taste
Instructions
  1. Start by having everything ready to layer in your sandwich. Heat a skillet on medium heat, and add in the canola oil. Add the slices of smoked duck breast, moving them around the skillet, and sear for a couple of minutes on each side.
  2. Take the bottom bun of your lightly toasted bun and layer on, or smear on the avocado. Season with a pinch of salt.
  3. Next layer on the slightly crispy Nueske’s smoked duck breast, provolone cheese, tomatoes (season with a bit of salt and pepper), then the stack of lettuce. Place on the top bun, and feel free to smash it slightly into shape. You want mayo (I love it, my wife does not), feel free to slather it on the bun(s).