Mexican Stuffed Noodles

I think we could eat Mexican all day every day around here... In fact, we just had nachos last night.  I'm also a big pasta lover but not so much by the hubby... This recipe lets me sneak in my love for pasta :)

This serves 4 with 4 noodles each... I could have easily eaten two portions LOL

Ingredients:

• 1lb ground beef
• 1 packet taco seasoning or homemade blend
• 4 tablespoons cream cheese 
• 16 jumbo noodles 
• 1 cup salsa
• 1 cup shredded cheese 
• 3 green onions, sliced
• 1 avocado, sliced 
• 4 Tbsp sour cream

Directions:

• Pre-heat oven to 350 degrees
• Cook noodles; I cook it 2 minutes less than directed since these will also bake. Drain and place on a paper towel to absorb water. 
• Brown beef until cooked then add taco seasoning and then cream cheese until mixed well, let cool. 
• Pour 1/2 cup of salsa into a small baking dish (you'll want to use one that keeps the noodles very close)
• Stuff each noodle with beef mixture then place in dish. Use remaining 1/2 cup salsa to cover stuffed noodles. 
• Cover with foil then bake for 25 minutes. 
• Remove from oven, remove foil. Cover noodles with 1 cup shredded cheese. Place back in oven for another 10 minutes. 
• Remove from oven, let cool for 5 minutes. 
• To serve top with green onions, sour cream, avocado and some crushed tortilla chips. 

Eastern Market Jalapeno Cheddar Brats with Carmelized Onions, Brussel Sprout Salad, and Baked Potato

Well, I finally was able to drag Scott down to Eastern Market... and luckily we found these brats at one of the meat counters, because I think I may have converted him to being open to going with me more often if it means brats and meat sticks haha.

Then Saturday night, we checked out the Huron Room downtown and since I love Brussel sprouts, I ordered their Brussel sprout salad to go with my fish and chips... which by the way, even though it was a decently long wait, my perch fish was pretty damn delicious! I loved the salad so much that I decided to try to make a copy cat of it. I used slightly different ingredients so to make it a tad easier but I'm pretty happy with the outcome.

For the brats, I boiled them for about 15 minutes and then browned them in the cast iron pan that I used to make the caramelized onions. To make the caramelized onions, I sliced one medium onion and sautéed with 1 Tbsp of butter and seasoned with salt and pepper. It took about 15 minutes over medium high heat for the onions, so it was pretty perfect timing.

As for the Brussel sprout salad, which makes about 8 side servings, here's my version below:

Ingredients:

Main salad

• 1/2 pint Brussel sprouts; sliced (I did this by hand because mandolins scare me and my slicer attachment on my food processor wasn't working)
• 2 green onions; sliced on the bias
• 1 small fennel head; thinly sliced into strips (I did this by hand as well)
• 1/4 cup fennel greens (those bushy looking things that sort of look like dill weed)

Lemon Vinaigrette

• 1/2 cup lemon juice (I had to use half fresh and half bottled because I didn't have enough lemons left)
• 1/2 cup EVOO
• 1/4 cup parmesan cheese
• 1 Tbsp died parsley
• 1 tsp black pepper

Directions:

• Combine all the ingredients for the main salad and mix well.
• For the vinaigrette, combine all the ingredients and shake well to incorporate everything. I have a dressing container that I used. The dressing will last for about a week or two in the fridge, but the oil/cheese will usually solidify, so you'll need to bring it to room temp or warm it in the microwave for a few seconds before use.

To serve, add the vinaigrette and mix well. Enjoy!

Sweet and Spicy Beef with Broccoli and Mushrooms

I've never been a fan of Mongolian beef, it just never had a good enough kick for me and I hated the goopiness (if that's even a word) of the sauce.  I did a slight revamp of Mongolian beef you'd find at PF Chang's or the like and lowered the calories as well.

For this I used Chuck eye, because it's what we had and it was on sale at the grocery store. Ribeye, flank steak, flat iron, sirloin... just about anything would work for the dish. The key is to put the steak in the freezer for about 30 minutes. This makes it much easier to slice the steak thinly against the grain.

This makes enough for 3 large portions or 4 regular portions.

Ingredients:

• 1lb steak (your choosing) sliced thinly, against the grain
• 3 cups cooked jasmine rice
• 1 cup broccoli florets (you can add more if you'd like, but Scott hates broccoli)
• 1 cup mushrooms, sliced
• 1 Tbsp EVOO
• 3 green onions, sliced
• 1 Tbsp sesame seeds
• 1 1/2 Tbsp corn starch
• 1/4 cup light brown sugar
• 1/4 cup soy sauce (I used the low sodium)
• 1 Tbsp minced garlic
• 1 tsp crushed red pepper (or more if you want it spicier)
• 1/4 cup water

Directions:

• In a medium high wok or large skillet, add 1 Tbsp EVOO and sauté the mushrooms and broccoli until tender, about 5 minutes. Remove and set aside.
• Sprinkle the sliced beef with corn starch, trying to get a very light dusting on all of the slices. Add to the skillet and cook on each side until cooked through.
• While the beef cooks, combine brown sugar, soy sauce, garlic, crushed red pepper and water into a small pot and bring to boil, then remove from heat.
• Once the beef is cooked through, add the broccoli and mushrooms and then the sauce.
• Mix thoroughly and then let simmer for 2 to 3 minutes, allowing the sauce to only slightly thicken.

Serve beef mixture on top of jasmine rice and top with sliced green onions and sesame seeds.

Homemade Crunch Wrap Supremes

Well, first off, these were definitely a hit at home with Scott. I can say that pretty confidently because he was able to eat two of these in less than 10 minutes, and couldn't wait for me to finish cooking mine before he ate his. He's lucky I love him.

I'm sure these aren't the greatest things for us, but they sure were delicious, and I know where all of these ingredients came from. I couldn't, however; have a Crunch Wrap Supreme with out Taco Bell sauce, so luckily I always have a few packets in the fridge.

This yields enough for 4 Crunch Wraps.

Ingredients:

• 5 large flour tortillas
• 4 corn tortillas
• 1lb ground beef
• 1 packet taco seasoning
• 1 can fiesta cheese soup
• 4 Tbsp sour cream
• 1 cup shredded lettuce
• 4 green onions, sliced
• 1/2 cup shredded cheese

Directions:

• Pre-heat oven to 350 degrees. On a baking sheet use some spray oil and spray each side of the corn tortillas. Bake in the oven for about 4-5 minutes per side. Check on them so they don't burn, but you want to make sure they're crispy. (You can also just buy tostada shells or the like).
• In a large skillet on medium high heat, cook the beef until done. Drain and then season with taco seasoning.
• In a small bowl heat the fiesta cheese soup so it's easier to spread.
• To assemble:
• Lay a large flour tortilla down
• Add ground beef to the middle and make an even layer the size of the tostada shell.
• Spread cheese mix on top.
• Add tostada shell
• Add sour cream, spreading evenly over the tostada shell
• Add green onions
• Add lettuce
• Add cheese
• With the fifth flour tortilla shell, you'll want to rip off four pieces about 2"x2". You'll place each piece on top of the shredded cheese in the middle.
• Now fold over each side of the flour tortilla to cover everything.
• In a large skillet over medium high heat, once heated, add some spray oil and place the wrap folded side down first. Cook on each side for about 2 minutes until the tortillas have browned a bit and are a little crisp.
• Repeat to finish the other wraps.

And there you have it, Homemade Crunch Wrap Supremes.

Seared Steak Ramen

I think I may have to go out on a limb here and say that this may be my best and most favorite ramen that I've made yet! But I may just be partial to steak and a poached egg!

Ingredients:

• 1 cup chicken broth
• 1 cup water
• 1 tsp dashi seasoning (found at most Asian markets, but sometimes at the local store)
• 1 Tbsp Chili garlic
• 1 Tbsp Sesame chili oil
• 1 tsp Sriracha sauce
• 1 small steak filet; season with salt and pepper (I used a top sirloin filet)
• 1 Tbsp EVOO
• 2 sticks fake crab
• 1 cup oyster mushrooms, sliced
• 2 stalks bok choy, sliced and whites and greens separated
• 3 green onions, sliced
• 1/4 cup asparagus, cut into 2" pieces
• 1/4 cup kimchi
• 1 jalapeno pepper, sliced
• 1 egg
• 1/2 package ramen noodles (noodles only, sometimes I only use half of the block for a one person serving)

Directions:

• Add all the ingredients through the tsp of siracha sauce into a small pot and bring to a boil.
• Lower the heat a bit and poach your egg. (I found this helps on the time this dish takes and also the egg is seasoned with the broth, but it usually takes on the chili oil coloring)
• After the egg is poached remove it, bring broth back up to a boil and then add the mushrooms and whites of the bok choy. Let cook for 1-2 minutes then add the noodles.
• At the same time, in a small pan, heat 1 Tbsp EVOO, when hot, add steak and sear for 1 1/2 minute per side. Remove and let rest.
• Add the noodle and mushroom mix to a big ole ramen bowl (if you have one). Let steep for another 1-2 minutes. This will continue cooking the noodles until desired doneness.
• First, slice the steak then add it and the rest of the toppings: crab, greens of the green onion, jalapeno, greens of the bok choy, asparagus, kimchi and poached egg.

So since the steak is just seared on the outside, it's pretty rare, but after adding it to the hot broth and swirling it around, it cooks a bit more. It is seriously delicious, plus the poached egg! OMG, seriously... If I haven't already said it... this is now my new favorite ramen!