Once upon a time in a faraway place.....
Ok wrong story.
Once upon a time in kitchens all over America....
That's better!
Here we go!
Once upon a time in kitchens all over America men and women asked "What's for dinner?" And while Beef Checkoff would like to say "Beef, it's what's for dinner" many of us cooks don't eat beef every night (even though the average American eats beef 3-4 times per week). And let's make note that Americans eat twice the amount of meat each day (8oz) as those in most of the world...and that less meat is better for you! Check out this infographic on the amount of meat people eat. Let's remember the slogan Meatless Monday...
Ok, off the rabbit trail and back to dinner. So, "What's for dinner?" asked my husband. "I don't know" I said, hinting, hopelessly, that he would take me out to dinner. I waited for the car to pull into a restaurant, any restaurant...and the car did pull in to a destination. Our driveway. So, I sat and thought...now "What's for dinner?"
I decided I wanted a vegetarian meal. I would say about half of my dinners are vegetarian. I had to work up to this. Once upon a time my husband didn't think dinner could be anything but meat and potatoes (he is very excited about the filet migeon for dinner tomorrow). Though make note...our filets are both less than 4 oz each...and will be our only meat tomorrow (ok...my only meat. Price may eat more anyway!).
Now, I finally decided on Chili con Queso as dinner. So. Here is what I did.
Chili Con Queso
Ingredients:
1 c. bisquick
3 eggs
1 c. grated white cheddar
1/4 c. soft goat cheese
1/3 c. heavy cream
2 small tomatoes, diced
1 can chilis (I recommend Ortega)
1 small onion, diced
1 small squash, dished
1 can drained pinto beans
2 cloves garlic, sliced thinly
1/2 tsp cumin
1 tsp dried oregano
1 1/2 tsp dried cilantro
Directions:
Preheat oven to 375.
Spray 8x8 pan with cooking spray. In the pan, mix the tomatoes, peppers, onion, squash, pintos, garlic, cumin, oregano, and cilantro. Set aside.
In a small bowl, whisk together all remaining ingredients except cheddar. When smooth, stir in cheddar. Pour mixture over pinto mixture.
Bake for 25-35 minutes until top is golden brown and toothpick inserted in the center comes out clean. Serve with lettuce, sour cream, and/or guacamole.
Enjoy!
Everyone knows that prices are going up, but salaries are definitely...not. So people have been cutting back on spending. Even though the recession has technically ended, people still don't have that extra spending money they are used to...and savings are starting to run dry. So more and more articles are coming out (or at least I am discovering them) about how to save money pretty much everywhere. But then you crave that Japanese Steakhouse experience. You want the white sauce, the rice, the veggies, the steak....and you think, how could I ever have that at home. So I am here to tell you...you may not be able to turn your kitchen into the grill table at a Japanese restaurant and do the onion volcano, but you can enjoy the flavors. I have put my favorite recipe for fried rice below. And check out Japanese Steakhouse White Sauce for the perfect white sauce recipe to go with it. Takeout might seem more convenient, but after trying this recipe you may never go back!
Fried Rice (serves 4-6 as a meal or 8-10 as a side).
2 1/2 c. long-grain white rice, uncooked
5 c. water
2 tbsp butter, divided
1 tsp salt
1/4 c. Kikkoman soy sauce*
1/2 c. diced yellow onion
3 green onions, sliced
10 oz. frozen mixed vegetables, thawed (I used Cascadian Farms carrots, peas, and corn)
3 eggs
*Note: it is important in this instance to use Kikkoman ($1.98 for 5oz.) soy sauce. I am very rarely brand specific, but if you use a different kind of sauce, the flavor won't taste right!
Directions:
1. Make the rice: put 1 tbsp butter, the rice, salt, and water in a pot. Bring to boil. Cover, reduce heat to med-low. Simmer 20-30 minutes until done. Set aside.
2. Add remaining butter to a large (huge, enormous) saute or stock pot. Melt on high heat. Add the eggs and scramble until done.
3.Add the onions and vegetables. Stir.
4.Add half the soy sauce, then the rice. Stir.
5. Add remaining soy sauce. Toss to coat. Allow to remain on heat until some carbonization occurs.
Serve warm with white sauce and enjoy!
For Shrimp Fried Rice:
In a skillet, add shrimp (8-10/person) and soy sauce (about 1 tsp/person) to coat. Sear on high heat until pink all the way through. Serve shrimp on top of rice.
For Pork or Chicken Fried Rice:
Take 4 boneless pork chops or chicken breasts and saute in skillet with a little butter 5 min. Flip once half way through. Cut into bite size pieces and Finish cooking with 4 tsp soy sauce. Serve on top of rice.
Enjoy!
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