Hamburger Steaks with Swiss Cheese, Mushrooms and Onions

 There's nothing more comforting than a good old fashioned hamburger steak for dinner. And I'm sure there are as many family recipes for them as there are people in this world. This is mine. Hope you enjoy!

Ingredients:

2 slices bread ( I used sour dough)

1 1/2 pounds lean ground beef 
1/2 small white onion. minced 
 2 garlic cloves, minced

1 large egg, lightly beaten 

1/2 teaspoon salt

1/2 teaspoon course ground pepper

Topping:

1 tablespoon vegetable oil 

1 (8-oz.) package sliced fresh mushrooms

1 medium-size sweet onion, sliced 

4 slices Swiss cheese 

 Directions:

Place bread slices into a food processor and pulse into breadcrumbs. Add breadcrumbs and all other ingredients in a mixing bowl. Using clean or gloved hands or a wooden spoon, mix ingredients together until well combined and form into 4 equal size patties.

Place hamburger steaks in a non stick pan (or use cooking spray) over medium high heat. Cook on each side until done to your liking  Remove patties from pan. Add oil to the hot pan and add in mushrooms and onions. Sauté until tender. Place patties on plates, add cheese and top with hot mushrooms and onions. Add your favorite garnish. I love sliced jalapenos. Imagine that : ) Enjoy!

Chili Mac

Serves: 6
Ingredients:

1 tablespoon olive oil 

1 lb. ground beef

2 cloves garlic, minced

1 onion, diced

2 tablespoon flour 

1 tablespoon chili powder 

1 teaspoon smoked paprika 

1 teaspoon dried oregano 

1 (8 oz.) can tomato sauce 

2 cups beef broth 

1/2 pound dry macaroni 

4 ounces sharp cheddar, shredded

3 ounces Velveeta, cubed small

Directions:

In a large skillet,add olive oil and brown the ground beef over medium heat. Add garlic and onion and cook until tender. Drain off the excess fat. When the garlic and onionn are tender, add the flour and cook for one minute, constantly stirring. Quickly add the chili powder, smoked paprika. oregano, tomato sauce, and broth, and continue to stir until incorporated.
Add the dry pasta, place a lid on top, and allow it to simmer. Reduce the heat to low, and let simmer for about 15 minutes or until the pasta is has absorbed all of the liquid and is done. Stir frequently to make sure it’s not sticking on the bottom of the skillet. If needed, add a a few tablespoons of water a little at a time until the pasta has finished cooking. When soft, the heat off and stir in the cheeses. Serve hot. A side salad is good with this dish.

Stuffed Mexican Shells

Makes 30 shells

Ingredients:

3 boneless, skinless chicken breasts, poached in chicken bouillon, cooled and chopped

1 cup black beans, chopped roughly

2  15 ounce cans tomato and green chiles, undrained

8 ounces cream cheese, softened

1 1/2 to 2 tablespoons Mexican seasoning, depending on how spicy you like it.

2 cups cheddar cheese, shredded

1 cup Monterey Jack cheese, shredded

1 8 ounce jar of your favorite salsa

30 large pasta shells, cook according to package directions.Drain, and set aside to cool. Spread out on a large sheet pan to prevent them from sticking together.

Directions:

In a large bowl, add chopped chicken, chopped black beans, tomatoes and chiles and taco seasoning. In another bowl, mix cream cheese and salsa together until it resembles a sauce a sauce. Add 3/4 of the sauce to chicken mixture and mix well, reserving 1/4 cup. Pour the 1/4 cup of sauce into the bottom of one large or two smaller baking dishes. Stuff pasta shells with filling and place in baking pan. Smother the top with Monterrey Jack cheese and cover with oiled or sprayed foil (Prevents sticking). Bake at 350 for 30 to 35 minutes, Keep an eye on them so not to brown cheese. Once cheese is melted, pull off foil and bake an additional 4 to 5 minutes. Add dollops of sour cream and chopped fresh cilantro. Serve with additional salsa and guacamole. I like a side salad of shredded lettuce and diced tomato.

 

Eggs in Pugatory

I did some research on the history of Eggs in Purgatory and I'm still a little in the dark, but like many famous dishes, the actual origin is pretty much a mystery. But, whatever the actual story, I'm getting this from everything I read... Purgatory,  is associated with the Catholic faith.  I think  the eggs represent the souls and the hot tomato sauce surrounding them represents their limbo between Heaven and Hell. I'm only hoping they can pull off their good souls and rise to the top! It does sound somewhat reasonable to me. There are other dishes very close to "Eggs in Purgatory", but not as colorful, so I'll go with the more exciting aspect. Regardless, Eggs in Purgatory is a delicious and satisfying, toast sopping goodness that stays with you until lunch. : )So grab some crusty toast and enjoy!  xx 

 Ingredients:

1 tablespoon olive oil 

1 clove garlic. peeled and minced 

¼ teaspoon dried chilli flakes Siracha to taste   

1 regular size can chopped tomatoes 

½ teaspoon kosher salt or to taste

2 to 4 eggs  

2 tablespoons grated Parmesan 

Garnish with cilantro or parsley to taste

Crusty bread or toasted bread to serve.

Add oil to a skillet over medium heat and add garlic and chili flakes. When garlic is tender add tomatoes and salt and let simmer for 3 to 4 minutes. When sauce is hot add eggs. Allow the whites to set and the yolks should still be runny. Add more Parmesan and serve with a salad and lots of rustic crusty toast. Enjoy! I like a full glass of cold whole milk....my bad I know....but just saying...

Corn Jalapeno and Zucchini Casserole

This casserole is a perfect side to any Sunday or Holiday dinner. It has a little bite from the jalapenos, but you can leave these out if you want or just use less. I think it is a meal all by its self. Try it. This stuff is awesome! 1 Package 8.5 ounces corn bread or corn muffin mix (I used Jiffy) 2 1/2 to 3 cups shredded zucchini 2 eggs, beaten 1/8 cup jalapeno rings (canned or jarred), minced  8 ounces shredded cheese (your choice) I used Monterrey Jack  1 can 15.25 ounce (or about) sweet yellow corn or frozen 1/4 cup sour cream 2 teaspoons Greek seasoning salt and pepper to taste Mix all ingredients together in a large bowl and pour into a sprayed or greased casserole dish. Bake in a preheated oven at 375 degrees for 30 to 35 minutes or until set in the middle and golden brown.   

 

Philly Cheese Steak Burritos

Ingredients:
2 tablespoons olive oil
1 pound flank steak, trimmed
1 thinly sliced onion  

1 thinly sliced green bell pepper 

8 ounces fresh mushrooms, sliced 

4 cloves garlic, minced 

1/2 teaspoon cumin powder (optional)

salt and pepper to taste

4 flour tortillas

1 to 1/2 cups Mexican blend shredded cheese

Preparation:

Heat skillet with olive oil, on medium high heat. Slice beef into thin slices. Add beef slices to pan and cook until beef starts to brown.  Add onions, peppers, mushroom and garlic. Cook until vegetables are tender. Add cumin, salt, pepper and stir. Remove from heat, cover so mixture stays hot and set aside.

Roll 4 large tortillas in paper towels and heat for 30 seconds in microwave. Remove and divide filling evenly among tortillas.  Add cheese to each, fold sides and bottom in and roll into burritos. Serve warm with cheese gooey melted. Enjoy!

Note: Beef slices best when semi frozen. The thinner you cut the beef, the more tender it will be.

Potato and Asparagus Tart with Gruyere

Ingredients:
2 to 3 red potatoes, washed and sliced into rounds, medium thin
Olive oil
Kosher salt
1 ½ pounds asparagus spears, washed, thick woody ends removed
1 shallot, sliced thin
8 ounces filo pastry
1/2 cup butter, melted
1 ½ cups Gruyere cheese, shredded
1 (8-ounce) container heavy cream
1 tablespoon flour
3 large eggs
1 tablespoon Greek seasoning or see my *Greek Seasoning Recipe below*

Directions:

Preheat the oven to 375 degrees F.

Place sliced potatoes in a dish a sprinkle with olive oil and lightly with salt. Toss to coat. Arrange on plate and microwave until fork tender for 3 to 4 minutes or longer, depending on your microwave. Work in batches, if need be.

Snap off the end of one asparagus spear. Lay that spear along side the others and use it for a guide to cut the other ends off with a knife. Where ever it naturally snaps off will be the woody part of the stem.

While potatoes are cooking, add a teaspoon oil to a sauté pan and cook asparagus and shallots until just limp. This dish does not cook for a long time, so it is a must to

In a casserole dish, layer the filo pastry sheets in the dish and brush them with melted butter between each layer. Brush the top of the last layer with butter, as well. Do nothing with the pastry edges until all ingredients are in the dish. The pastry need to be about 6 sheets thick.

Using even amounts for layers, work fast to keep dough from drying, add a layer of potato slices, a layer of cheese and top with a layer of asparagus. You can cut your asparagus into smaller pieces or not. It’s up to you. Continue to layer the dish in this order until all ingredients have been used.

Cover with a wet paper towel while you make the egg custard. In a bowl, whisk cream and flour until smooth. Whisk in eggs and Greek seasoning. Pour into tart. Try not to over fill. Tuck pastry ends under all the way around and pinch between your index and middle finger to flute.

Set casserole dish on a sheet pan and place in the oven and bake for 20 to 25 minutes or until lightly golden brown. Check custard filling for doneness. Allow to cool and set up for about 15 minutes, un-refrigerated. Serve pie slices with your favorite soup or salad.







California Girl’s Greek Seasoning
Makes about ½ cup of spice mix
 Ingredients:
 3 teaspoons salt  1 ½ teaspoons black pepper3 teaspoons garlic powder  3 teaspoons onion powder 3 teaspoons dried parsley, finely crushed 1 ½ teaspoons dried oregano, finely crushed 1 ½ teaspoons dried basil, finely crushed1 ½ teaspoons dried rosemary, finely crushed 1 ½ teaspoons dried thyme, finely crushed  1 ½ teaspoons fennel seed, crushed 1 ½ teaspoons marjoram leaves, crushed 1 ½ teaspoons dried mint, crushed 
Directions:
Combine all ingredients in a bowl.
Store in a labeled airtight container.
Use in soups, stews, chicken, beef, lamb, turkey, casseroles, eggs.

Simple Wraps

These guys don't need any introduction. Simple and tasty wraps! Delicious, fast and very portable.  No recipe necessary.  Just use what you like or what you have on hand.  Also, these make great finger appetizers when made in mini form.  Just quarter the tortilla wraps for the tiny version. This is one of those recipes I always have the ingredients on hand for and forget the idea. Enjoy!

Ingredients:

Tortilla Wraps. like tomato,spinach, jalapeno, wheat or flour

Sliced or shredded meats, like turkey, roast beef, chicken, ham or pastrami.
(I've even used fish with fries, slaw and a squeeze of lemon or tarter : )

Romain Lettuce

Tomato

Cheeses, such as, Pepper Jack, Monterey Jack, Smoky Cheddar, Munster, Parmigiano-Reggiano, Fontina, swiss or American

Lay ingredients in wrap, fold over one end and roll! Viola, lunch is ready!!!
 ,

Being an Angelino from birth, I lived and breathed Mexican food in Los Angeles. What's not to love. I think Migas has a very authentic taste, even though it originated in Tejas. And for me, it always smells of of home too. If you've never been to Olvera Street in LA, you need to go there sometime. It's rich in history, culture and fabulous food!

Being a Texan for years now, I can defiantly tell you it's a Tex-Mex favorite, as well. And it's great for breakfast or dinner. If you can't take the heat, leave it out. I used to eat jalapenos by the pound and now, since over forty : ) not so much. So I tone down the heat a bit in my dish.

In Spanish, Migas means "crumbs. It was a way to use up the tortillas that were getting old or stale. I love the Mexican people and their fortitude. They don't throw it out. They make another incredible dish!

Disfrute!

Migas

serves 4

12 corn tortillas, cut into 1/4 inch strips
(Corn is traditional but use flour if you like)
1/4 cup vegetable oil (for frying)

2 medium or 1 large potato, washed and microwaved for 4 to 5 minutes on high.
(Watch it carefully so it doesn't over cook. Cool and cut into small cubes. Peal before you chop if you don't care for the skin.)

1/2 medium yellow or Spanish onion, finely chopped
½ green or red bell pepper, diced
1 sleeve (10 ounces)Mexican Chorizo

6 slices bacon or 6 ounces of sausage, diced/crumbled (optional)
8 large eggs, whisk in a bowl
1 large tomatoes, chopped small
1 handful of fresh cilantro, washed, pulled from the stems

(reserve a few leafy steams to top plates)

1 package taco seasoning
10 to 12 Jared jalapeno pepper rings or freshly seeded peppers (for topping)
1 cup shredded Pepper Jack or Monterey Jack cheese
1 ripe avocados, diced (for topping)

1/4 cup sour cream

Directions:
In a heavy bottomed sauce pan, add oil. When oil is hot, drop the strips of tortilla in the pot and deep fry half at a time, until crispy and lightly browned. Drain on paper towel and set aside. Using the same oil from the tortillas, add two or three tablespoons in a hot skillet and add (microwave cooked) cubed potatoes, onion and bell pepper. Fry until golden brown and onions and peppers are tender. If you're adding meat, do so now and cook until done. Add chorizo. Cook 3 to 4 minutes and drain excess fat from skillet when done. Add taco seasoning and stir well to incorporate. Stir in eggs. Cook and stir eggs until they are almost done and add tomatoes. If you like your tortillas tossed with the eggs, add them now or add to plates. Toss in the shredded cheese and plate the Migas. Top each plate with fresh finely shredded lettuce, avocado, salsa, jalapeno, sour cream and a sprig of fresh cilantro.

Ta Da! Time to eat!

Cooks Note : For delicious homemade taco seasoning without all the added commercial yuck like MSG, etc., see my recipe below.

Kathy's Taco Seasoning Mix

1 Tablespoon Chili Powder
¼ teaspoon Cayenne Pepper
¼ teaspoon Garlic Powder
¼ teaspoon Onion Powder
¼ teaspoon Dried Oregano
½ teaspoon Paprika
1 ½ teaspoon Ground Cumin
½ teaspoon sugar
1 teaspoon Salt
½ teaspoon Black Pepper

This recipe is equivalent to about 1 store bought package. Use with 1 pound beef, chicken, pork, etc. You can double or triple this recipe or more if you like and keep it stored in a tightly sealed container. Use about 2 tablespoons to equal 1 store bought package or to your taste.

Cottage Garden's Cheesy Chicken Asparagus Soup

What's not to like? Cheese, chicken, potatoes and asparagus! This was by far one of the most requested soups at our restaurant. It's creamy, cheesy and so delish. It has a taste like no other. This soup will be an instant hit! Hope you enjoy!

Cooks Notes:
I buy many off brand items, but a good brand of asparagus is worth it in this case. Most off brands are woody, stringy and tough when it comes to asparagus. Spears work best. After all, asparagus is the star of this recipe!

Ingredients:
water
3 to 4 boneless, skinless chicken breast, washed
2 tablespoons chicken flavor bullion or 1 can chicken broth
1 tablespoon garlic powder
1 teaspoon salt or to taste
1 teaspoon black pepper or to taste
6 potatoes, peeled and cubed
1 onion, diced or chopped
1 pound Velveeta or store brand processed cheese, cubed
3 cans asparagus spears, cut into 1 inch pieces (IMPORTANT! Reserve liquid from asparagus cans and add with asparagus.)
8 ounces sharp cheddar cheese, shredded
4 tablespoons butter (1/2 stick)
1/2 cup flour
1 quart half and half , divided

Directions:
Fill a large soup pot with 3 quarts water. Add chicken, salt, pepper, garlic powder,and bouillon or chicken broth. Bring to a boil, then reduce heat and simmer about 1 hour. Remove chicken from pot and chop into pieces. Sit aside. It's time to add the cubed potatoes and onion. Continue to cook until potatoes are fork tender. Return chopped chicken to pot, add cubed cheese and cook, stirring as needed until cheese is melted. Add asparagus, the asparagus liquid, 2 cups of half and half and stir. Turn down heat to low so soup doesn't stick or burn while you're making the roux.
In a small saucepan, heat butter. Gradually whisk in flour to form a paste, or roux. Then, gradually whisk in the remaining half and half and continue to stir until mixture is smooth and pasty. If you should need additional liquid for the roux, add a little warm water. Add roux to the soup and stir to incorporate well. Continue to cook, soup will become thicker.
Add shredded cheese and adjust seasoning if you need to.
Soup is ready to serve.

Another Sandwich...

I know, I know, I know...yes, I'm posting another sandwich. This is just how my week is going. After the holidays and all the baking and slaving over a hot stove, I was just ready for a little break. So enjoy!

Cheesy Bacon Potato Salad

Serves 4 to 6

Ingredients:

1 1/2 pounds Yukon gold potatoes, boiled in jackets and cubed

3 green onions, chopped

6 slices bacon, fried crispy and crumbled

3/4 cup good mayonnaise

1/2 cup plain yogurt

4 to 5 ounces mixed Colby/jack cheese, shredded

salt and pepper to taste

Directions:

Toss all ingredients together, season and gently mix. Refrigerate until ready to use.

Cooks Note: If you want the cubes to stay reasonably in tact after you toss the salad, cook potatoes al dente and refrigerate the cubed potatoes until firmly set before tossing mixture together. Otherwise, the potatoes with mash somewhat when mixed.

Texas Style Pastrami & Turkey on Black Rye with Jalapenos
Serves 4 or more

Ingredients:
1 tablespoon butter
1 loaf dark rye bread, cut lengthwise into three long slices
8 ounces real deli turkey breast (not pressed)
8 ounces deli pastrami
4 slices Provalone cheese
2 large leaves butter lettuce or a nice handful of spring mix
4 to 6 large slices fresh tomatoes
2 to 3 pickled jalapenos, sliced or 15 or so slices
Mayo and/or mustard to taste
Salt & Pepper to taste

Directions:

In a skillet, add 1/2 tablespoon butter and toast all three slices of bread. In the same skillet, add the rest of the butter and heat turkey and pastrami for 2 to 3 minutes and remove.

Building the Sandwich:
Spread bread slices with mayo or mustard and place pastrami on bottom slice of bread, then add 1/2 the cheese slices to the top of the pastrami. Top pastrami and cheese with tomato and jalapeno slices. Add the middle bread slice and top with the turkey, the remaining cheese and lettuce. Add the top and secure the layers together with a long tooth pick or cocktail fork. Divide into individual sandwiches.

Cooks note: I like my deli meat cut on no. 1 or 2 thickness. This is also the cut we used in our restaurant and everyone seemed to really like it and even commented on it. However, to each his own. If you like thicker slices, ask for it. I prefer this particular thickness because it can be fluffed and is much more aesthetically pleasing. It's just plain looks purdy this way! As my Uncle Frank would say ; ).

Shrimp & Bacon Club with Pommes Frites

This recipe is for 2 sandwiches. That said, these are huge and can easily feed 4 when cut in two. Absolute-a-ly de-licious! We love this sandwich. It is very much like one of the sandwiches we served at our tea room. I gave it a little twist, but other than that this is our shrimp and bacon. Funny, but true story...a lot of the Doctors from the local hospital ate in our establishment on a fairly regular basis. One Doctor in particular loved this sandwich. He ordered it quite often and picked it up to go when he had to. One day he came in to pick up his order and said to me, "I gotta tell you, I couldn't wait to get though with my last patient. All I could think about was getting to my shrimp and bacon sandwich". He said, he just kept looking at the clock and thinking it's almost lunch time! He was an OB GYN! Now you know what they're thinking!

*First prepare garlic mayo sauce and refrigerate to let flavors meld.

Garlic Mayo Sauce:
1/2 cup sour cream
1/2 cup good mayonnaise
2 teaspoons garlic powder
Several drops hot sauce, to taste

In a bowl, stir all ingredients well and refrigerate.

Belgian Fries or Pommes Frites
4 cups vegetable or peanut oil
2 to 2 1/2 pounds russet potatoes, peeled and cut into uniform strips.
salt

Frites Directions:
Pommes frites are fried twice. So this is a two step process. Fill a large heavy bottom pot or deep fryer 2/3 full of oil and heat for deep frying. A thermometer should read 325 to 350 degrees. Dry potatoes well so that they don't splatter when they are lowered into the hot oil. Lower potatoes in using a large spoon and fry for appoximately 5 minutes. Don't over crowd the fries. Fry in as many batches as you need to for your size pot. Keep in mind that you are not frying them completely. Just to a lightly golden color. When fries are the desired color, remove them and drain on paper towels in a colainder. This is the first fry. Let fries rest for as long as possible and then return them to the hot oil to cook to a golden brown color. This should only take 2 to 3 minutes. Remove from oil again and drain. Using a large kitchen bowl (a salad bowl works well), place fries with salt and toss well. Serve hot with sauce, if desired. We used the garlic mayo sauce as a dip for the frites.

Shrimp & Bacon Club with Avocado and Garlic Mayo Sauce

(Ingredients make 2 sandwiches, 1/2 for each)

6 medium thick slices bread (I used French bread here)
8 slices bacon, fried and drained well
2 leaves Bibb lettuce or small handful of spring mix, washed if need be
4 slices tomato, washed and sliced
4 slices Swiss cheese
10 medium frozen shrimp, defrosted in warm water, tails removed
Hot sauce

1 avocado, seeded and sliced
8 extra long frilly sandwich toothpicks (4 for each clubstyle sandwich)

Directions:
Add frozen shrimp to a bowl of warm water to defrost. Let sit while you fry the bacon. On a griddle or flat grill, fry bacon until crispy. Remove from grill, drain well and sit aside. Drain shrimp and pat dry with a paper towel. Lay shrimp on one side of the grill and add 2 to 3 drops of hot sauce to each. Fry on each side for 1 or 2 minutes. Set aside. Toast bread on the other side of the grill.

Assemble Sandwich:
Spread one side of each slice of bread with garlic mayo sauce.
Add 1 slice of cheese to a slice of bread and top with shrimp
Top shrimp with avocado slices
Top avocado slices with another slice of bread, mayo side down
Add mayo to the other side of the bread and add another slice of cheese
Add bacon to the cheese and top bacon with tomato slices
Top Tomato slices with lettuce and add slice of bread to top.

Here's where the tricky part starts. Stick a toothpick in each of the four sides of the bread in a cross type pattern, midway between the edge of the bread and the center. Using a bread knife, cut bread diagonally crisscrossing the sandwich in an X pattern. It's a little tricky holding it all together and cutting at the same time but you can rearrainge anything that falls out. Once sandwich is cut into four pieces, join two quarters together, end to end using toothpicks in top and bottom to secure together. Do this for each sandwich.