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!

 

 

Slow Cooker French Dip Sandwich

I have been craving French dip sandwiches lately. The French dip could be one of my favorite sandwiches of all times. That time came when I really wanted one and so I decided I would take things in my own hands and make a batch of slow cooked beef and try to accomplish everything I love about this classic sandwich. The great thing about this recipe is that it only takes a few minutes to prepare, and you throw things in your slow cooker, head out to work, and everything is ready when you get home. By the way, it was so flipping delicious that my wife was talking about it the next day!

Slow Cooker French Dip Sandwich Recipe
Slow Cooker French Dip Sandwich Recipe

Let’s get started.

Ingredients:

  • 1 1/2 lbs beef sirloin, cut into thin strips, fat removed
  • 1 lb roast beef from your favorite deli, thinly sliced
  • 1 package onion soup mix
  • 1 onion, thinly sliced
  • 1 clove of garlic, minced
  • 1/2 tsp cracked black pepper
  • 4 cups beef stock
  • 1/2 tbsp salt, to taste
  • 1 tsp garlic powder
  • provolone cheese slices
  • 1 green bell pepper, thinly sliced,  optional
  • 1 additional onion, thinly sliced, optional
  • 1 tbsp canola oil
  • bolillo rolls

Start by marinating your beef. To a bowl, add the beef, roast beef, onion soup mix, sliced onion, salt, pepper, and garlic, and garlic powder and mix well with your hands. Cover and marinate overnight.

The following morning, add the meat mixture to your slow cooker. Add in the stock, give a gentle mix, cover, and set on low for 6-8 hours.

Before serving, heat a skillet on medium-low heat and add in the oil if you are using the bell pepper and onion mixture. Add the peppers and onion to the skillet, and cook just until tender. I like a bit of crunch left on my mixture for a bit of texture.

Slow Cooker French Dip Sandwich Ingredients
Slow Cooker French Dip Sandwich Ingredients

When you are ready to serve, grab a roll, add as much beef mixture as you would like, top with the cooked onions and peppers, and add a couple of slices of provolone. Ladle a bit of the au jus from the slow cooker into a dipping bowl, plate, and dig in.

This was so good, and my wife was right the following morning when she talked about the French dip sandwich with excitement. It was one of those that you could keep going back to, and one that was hard to put down as you you could not wait for the next bite. Fortunately I have leftovers, even though my kids devoured theirs, so I know what we will be eating tomorrow! Now granted you could just eat this with straight up beef and bread and take a dunk in the gravy, but it never hurts to get your veggies on there, along with some nice sharp cheese! Hope you enjoy!

Steak and Potato Hash Sandwich

It was only last week when I had a few things on my mind that I wanted to make for the weekend. One of them was carne asada tacos, or carne asada fries, and the other was crispy potatoes for breakfast. Simple stuff, I know. As I had these great ideas of marinating the beef in tons of garlic and some lime juice, I will admit that time just got a away from me to some degree. As I was the first one up on Sunday morning, I decided to get my potatoes simmering on the stove. I will also admit that I promised my daughter that we would make French toast in the morning, and whenever that happens, she knows right away that she would wake up early and get started cooking with me. That was just the case. Moments after I woke up, she was right there, blurry eyed and all, asking if I was ready to make the French toast. That’s when I looked again at my potatoes and knew that I would have to get to them later.

So about an hour later, after feeding four other hungry eaters, it was then my time to focus back on the potatoes. Obviously these were done and fork tender, but now it was around 10:00 a.m. and now I was having to take my daughter to Sunday school. This seems to happen quite a bit. Feed everyone, and then there is me. Oh well. So when I returned, that is when I saw the flank steak. Right then I knew I was going to make a steak and potato hash and indulge myself. Did I mention I love hash? That’s when I decided I would not only make this awesome hash, but I would use the small loaf of bread and make it into one of the better brunch sandwiches I have made in quite some time.

Steak and Potato Hash Sandwich Recipe
Steak and Potato Hash Sandwich Recipe

This is not only a simple hash to make, but it is loaded with tons of flavor and is perfect in or out of a sandwich.

Let’s get started.

  • 6 medium sized Yukon potatoes, cut into cubes
  • 1 lb flank steak, cooked until medium-rare
  • 1 medium sized onion, diced
  • 2 tbsp canola oil
  • 2 tbsp unsalted butter
  • 1 tbsp garlic powder
  • 1/2 tbsp salt, additional to taste
  • 1/2 tbsp cracked black pepper
  • 1 egg cooked sunny side up (or to your liking)
  • 1 bolillo bread, sliced and toasted
  • 4 slices of swiss cheese
  • 2 tbsp dijon mustard
  • 1 serrano chili, sliced (optional)

Start by boiling your potatoes, and cook until just slightly under fork tender. During this time, season both sides of the beef with salt, pepper, and garlic powder. Set aside, and let it come to room temperature.

Once the potatoes are about tender, strain and set them to the side. If you have a large cast iron pan (I think cast iron is best for making hash) use it. Bring your pan to medium high heat. Add in 1 tablespoon of the canola oil and swirl it in the pan. Lay in the beef and get a good sear on both sides, roughly 6 minutes per side. Once you have a great sear on both sides, remove the steak and let it rest on a cutting board.

Steak and Potato Hash Sandwich Ingredients
Steak and Potato Hash Sandwich Ingredients

Now add the remaining oil and butter into the same skillet. Add in your potatoes, and onions, and cook for about 10 minutes, stirring along the way. Season with some more salt and pepper. During this time, slice your steak, against the grain. When the potatoes get that awesome caramelization, add in the steak, stir, and give it a taste. If it needs more salt, add a bit more to your liking.

Remove the hash from the heat and set to the side to begin making your sandwich.

Preheat your oven to 350 degrees. Lather both sides of your sliced bread with dijon mustard, then fit the Swiss cheese slices on both sides. Place into the preheated oven until the cheese is nice and melted. Once melted, remove from the oven and add the sliced chili peppers on the bottom layer.

During this time, cook your egg to your liking. I like mine over easy, or sunny side up.

Now it is time to build the sandwich.

Take the bottom piece of your bread and generously layer on the steak and potato hash. Did I mention how hungry I was at this time? Add the egg onto the top, then add the top layer of the bread.

Give a gentle press to add your built in egg dressing and dig in. This sandwich explodes in flavor. Just when you think you are getting a hash on a sandwich, you immediately get that great tanginess from the mustard, then the flavor from the Swiss, and then the hint of chili, along with the super tender steak and crispy potatoes! THIS SANDWICH WAS AMAZING AND IS ONE TO NOT BE RECKONED WITH. If you are looking for a great brunch sandwich, or hash at that, give this one a try. It’s a winner. Hope you enjoy!