Everybody loves Taco Pie!

I'll never work through my 3 years of "Cuisine At Home" but I'm sure going to give it a valiant effort!  I had a full menu already planned and shopped for so I had to use up those items before moving on to the challenge.  Now, the next week is all planned and shopped for and is nothing but those recipes so hopefully my blog will once again be flowing!  On another note, I'm so lucky to have a husband, family and friends that go along with all my whims - they will truly understand the topsy turvy nature of my blog!

This Taco Pie is a little different than any taco pie I've tried or made.  But then it comes from the magazine "Cuisine At Home" so I expected it to be wonderfully different (even with some minor modifications).  It definitely did not let me down!  The magazine describes it like this and it hits the nail on the head:

"Tender like a tamale but filled with all the best parts of a taco, this pie will be a hit."

Taco Pie
2 1/2 cups water
1 1/2 cups masa harina
1 tsp kosher salt
1/2 tsp each garlic powder & ground cumin
1/4 tsp each dried oregano & ground coriander
2 tbsp olive oil
1 can refried beans
1 can black beans, rinsed & drained
1/4 cup onion, grated
1 lb ground beef, lean
1 large chipotle chile in adobo, minced
1 tbsp adobo sauce
2 tsp chili powder
1 avocado, pitted and peeled
1/4 cup cream cheese
1/4 cup chopped fresh cilantro
2 tsp fresh lime juice
1 clove garlic, chopped
2 tbsp mayonnaise
2 cups lettuce, shredded
1 cup cheese, grated
2 cups corn chips, broken in pieces
1/2 cup salsa
1/2 cup sour cream

~ Preheat oven to 350F
~ For the crust, cook water, masa harina and salt in a saucepan over medium-high heat, whisking constantly until very thick, about 6 minutes.  (Seriously THICK and seriously 6 minutes).  Spread dough onto parchment paper to speed cooling.  Once cool enough to handle, press dough into an oiled 8" cast-iron skillet with greased hands; bake until firm, 30-45 minutes.
~  For the first layer, cook garlic powder, cumin, oregano and coriander in 1 tbsp oil in a skillet over medium heat until fragrant, about 1 minute.  Add beans; cook until heated through.  Spread mixture into bottom of cooked crust.
~ For second layer, saute onion in 1 tbsp oil over high heat for 1 minute.  Add ground beef; saute until cooked through, about 5 minutes.  Drain all but 2 tbsp drippings, reduce heat to medium, stir in chipotle, adobo, and chili powder; season with salt and pepper.  Spread mixture over beans and transfer to oven to keep pie warm while preparing avocado mixture.
~  Puree avocado, cream cheese, cilantro, lime juice, garlic and mayonnaise in a food processor until smooth; season with salt and pepper.  Remove pie from oven and spread over beef mixture.
~  Garnish with remaining ingredients, slice and serve!

This will serve about 6 people depending on appetites!  Might only serve four if you've got some good eaters because trust me, they will eat this!  

The adobo gives this pie a wonderful smokey flavor and the chili powder gives it just a tiny tiny bit of heat.  Definitely add more adobo or chili powder if you like heat!  Now, remember the magazine quote I added in the beginning of the post?  The part about the tamale?  That's very important to remember because this is definitely not your traditional pie!  If you want a crunchy crust use pie crust - this is a soft, warm, tender crust that screams tamale while the top side is a wonderful laid back taco!

Enjoy!

Taste Buds & Texture

Meatloaf?

I've never liked meatloaf...  never!  To me it's dry, bland and mundane no matter what sauce you add or how many eggs, bacon and Velveeta slices are put in or on it!  Even though hubby loves it, kids devour it and diners and cafes serve it for lunch and dinner, I only make it once or twice a year to spoil the family!

Not anymore!  I finally found a recipe that is called meatloaf but is so much more.  It's not only got taste, it's got texture and lots of it!

Meatloaf Cupcakes
1 egg
1/2 cup oatmeal
1 small onion, diced
1/2 cup tomato sauce
1/2 cup mozzarella cheese, part skim
1/2 cup Parmesan cheese
9 oz frozen spinach (box)
2 tbsp pine nuts
1 1/2 lb ground beef, 96%
Brown gravy mix

Mashed Potatoes
3 small potatoes, peeled and quartered
1 1/2 lb cauliflower florets
1/3 cup buttermilk, 1%
3 tbsp cream cheese, fat free

Preheat oven to 350 F.  Mix first 8 ingredients in a large bowl until thoroughly mixed.  Add ground beef and mix lightly with a large fork until just combined, do not over mix or your meatloaf may end up dry.  Use aluminum muffin cups for the best results and fill them using a large ice cream scoop.  Bake approximately 30 minutes until no longer pink.  While meatloaf is baking, boil potatoes and cauliflower until soft; drain well. Transfer potatoes and cauliflower to a food processor or electric mixer bowl, add buttermilk and cream cheese.  Process/mix until smooth and creamy.  Prepare gravy mix according to package directions.  Pipe/spoon potato mixture onto tops of meatloaf muffins to resemble frosting and sprinkle with pine nuts.  Drizzle prepared gravy over the top.  Makes 12 cupcakes, 2 per serving, 10 points+ per serving.

After making these a second time, I have resolved that I will never again make ordinary meatloaf!  The taste and texture of these beautiful cupcakes is like nothing I've eaten before.  Try them and
I'm sure you'll agree!

Special Requests

Writing this blog is like my food journal.  I started it for two reasons:  1) putting my recipes in a place where they won't get lost and 2) giving my friends access to some of my favorite recipes.  When a friend asks for a specific recipe it sure does validate that second reason!

Barry put on his facebook status today something about having Salisbury Steak for lunch.  That was dinner last night and I usually make sure I make enough so he has leftovers the next day for lunch.  Especially when it's a "Man Dinner" like Salisbury Steak!

Not only is Barry smiling with a satisfied tummy, I'm smiling because a friend has asked for a specific recipe!  This one's for you Kim!

Salisbury Steak and Potatoes

2 tbsp olive oil

1 yellow onion, chopped

8 oz mushrooms, sliced

2 lbs ground beef (96/4)

2 garlic bulbs

4 slices turkey bacon, crumbled

2 tsp steak seasoning

3 pkgs brown gravy mix, prepared

7 medium russet potatoes

1/2 cup cream cheese, fat free

1/2 cup half & half, fat free

2 tbsp butter

 

Preheat the oven to 350F.  Slice the top off the garlic bulbs so every clove is exposed.  Place on a small square of foil and drizzle with olive oil.  Fold edges of foil together making a sealed bundle.  Bake 30-40 minutes depending on the size of the bulb.  When cool enough to handle remove the cloves by gently squeezing the bulb.

Add 2 tsp of olive oil to a skillet on medium-high heat.  Once hot, add the chopped onion and cook until tender, about 5-6 minutes.  Set aside.
Peel and boil potatoes.  When soft, drain and add cream cheese, half & half and butter.  Mash until creamy.  Cover and keep warm.

Combine the ground beef, bacon bits, onion, roasted garlic and seasonings.  Form into oval shaped patties.  Add 1 tbsp olive oil to the skillet.  Once hot, add the patties and cook for 3-4 minutes on each side.  Place in a warm oven while preparing gravy.

Add 2 tsp olive oil to the skillet.  Add the mushrooms and let them sit, without stirring or flipping, for 3-4 minutes.  Flip the mushrooms and continue cooking for 2-3 minutes.  Add the prepared gravy.

There are also some little tricks and ideas that I do different depending on my mood.  For instance, if I have some red wine on hand I'll deglaze the skillet after browning the mushrooms...  what am I talking about, I always have red wine on hand!!  Of course if I haven't been to the grocery store specifically for this recipe I make the gravy from scratch (1/2 cup flour to the mushroom pan, add some beef stock, a little worcestershire sauce, salt, pepper and the red wine).  Not to mention the order of the recipe...  it's hard to put it into recipe form but really you have to do all of it all at the same time!  While the potatoes are boiling make the patties and start cooking them and while they're cooking you drain the potatoes and while those are draining....  aw heck, you get the idea!

Any other special requests?

Party Food

I need to start dropping recipes on here like there's no tomorrow! I have so many and I'd like to have a place to go to review and find them all besides my jumbled up messy binder! This is a much better place and they're in neat little categories that I get to pick!

So here's one that's become a favorite of everybody's since Halloween. The Pirate party this year led to some creative and fun food that I'll get on this blog eventually!  This stew was exceptional though, I even took it with me for the Master Chef casting call. Guess it wasn't "fancy" enough for them but it sure is for us!

Salmagundi (Pirate Stew)

1 lb bottom round, cut into 1" chunks

1/2 lb hard salami, cut into 1" chunks

12 medium shrimp, raw

6 cups beef broth, fat free (approx.)

1 medium onion, roughly chopped

2 large carrots, roughly chopped

2 celery stalks, roughly chopped
2 parsnips, roughly chopped
3 garlic cloves, minced
1 cup red wine
1/2 cup cream (optional)
1tbsp salt

In a large skillet, sear the meat in 1 tsp oil.  Place the meat in a stockpot when seared.  Add one cup of the broth to the skillet to deglaze.  Pour the broth into the stockpot with the meat, adding more broth if needed until the liquid is just below the surface of the meat.  Bring it to a boil then reduce heat and simmer for 1 hour.

Meanwhile, add 1 tsp of oil to the same skillet.  Add the vegetables and cook until the onions are completely translucent.  Add the garlic and cook until fragrant, about 30 seconds.  Season with salt.

After the meat has cooked one hour, add the vegetables to the stockpot, adding more broth to cover.  Simmer uncovered for another 45 minute until the meat is very tender and falls apart when prodded with a fork.  Add the salami, shrimp and wine.  Simmer another 10-15 minutes until the shrimp is cooked through.  Add additional salt if needed.  Optional:  add cream in the last 5-10 minutes of cooking.  This dish serves about ten 1 1/2 cup servings and provides 9 WW+ points.

Now of course pirates served this with Sea Biscuits (hard inedible pieces of dough) but we landlubbers prefer a nice soft buttermilk biscuit or sourdough bread to sop up all those wonderful juices.  And don't forget the orange slices to prevent scurvy!  Arrrrgggghhhh!!

While the judges at Master Chef weren't impressed with this creation, you will be!  The hard salami adds a depth of flavor that you don't find in any other stew.  Enjoy!

Mandatory Posting

I was thinking today, being Cinco de Mayo, that I should probably post something to commemorate the delicious meal we had this evening! I went all out and made chicken enchiladas, shrimp tacos and beef taquitos to have a multitude of flavors, it was quite the feast. It was all low fat and yet just as wonderful as if it were full of calories and unnecessary fat. So I should post it right?

Nope! I'm going to post another great recipe that deserves to be posted on a special day!

Mexican Braised Beef

2 lbs beef chuck roast, trimmed
4 poblano peppers
1 serrano chili
2 tbsp olive oil
1 onion, chopped rough
1 clove garlic, minced
1/2 cup red wine
1 (14.5 oz) can diced tomatoes
1 tbsp dried oregano
8 small potatoes, baked

Roast the peppers in the broiler (or over an open flame) until the skin is charred. Place them in a bowl and cover with a towel to allow to steam and cool. When cooled, scrape/peel off the blackened skin. Cut off the stem, open the chili and remove the seeds and ribs. Rough chop the peppers and set aside. Season the beef generously with salt and pepper. Heat a large skillet over high heat, add the oil and then add the beef. Sear for about 2 minutes on each side and then set aside. Reduce the heat and add the onions. Cook them until they are slightly carmelized, about 4-5 minutes. Add the chopped chilies and garlic and cook for an additional 2 minutes. Add the wine and scrape the bottom of the skillet. Cook until it is reduced by half then add the tomatoes and bring it to a boil. Pour this mixture into a crock pot/slow cooker and place the seered beef on top. Cook on low for 6-8 hours until the meat is tender and falling apart. Shred beef, in pot, with forks and mix well with sauce and vegetables. Serve over baked potatoes that have been split in half and raked with a fork.

Although there is substantial prep time with roasting the peppers and reducing the sauce, it is well worth it. Plus, you get it done in the morning and don't have to do another thing until it's on the table!

Depending on the actual size of your roast this meal will serve a minimum of 8 people with plenty of left overs. I take about 1/4 cup of the leftovers and wrap it up in a flour tortilla for lunch the next day - I call it lunch perfection! Dinner is only a mere 9 points plus per serving (including the potato) and the lunch burrito with a carb balance tortilla is only 4 points plus.