Karen's Kitchen

Breakfast Perfection

April 23, 2018

Cheesy Jalapeño and Shallot Hash Brown with Bacon and Eggs

Imagine a perfectly crispy, cheesy and spicy hash brown that has sprinkled bacon and sunny side eggs on top. It’s heaven in your mouth. Sometimes my kitchen is the best breakfast spot in town. I want to go somewhere and order this! It’s so ridiculously delicious. Let me teach you how to make it so you can experience breakfast perfection!

Time-20 minutes

Servings-1 or 2

Ingredients

1 Large Russet Potato, 2-3 eggs, 2 slices of bacon, 1/2 jalapeño grated, 1/4 cup of shredded Mexican cheese, 1 1/2 tsp of grated shallot, 2 tsp olive oil, 1/2 tsp of butter, cilantro, green onion and salt to taste.

Preparation

Cook bacon to desired crispiness and set aside. Peel and Grate 1 large russet potato.

If you have cheesecloth place hash-browns in it and squeeze out the excess water. If you don’t have cheesecloth just use your hands. Removing the excess water will ensure a crispy hash brown.

Grate jalapeño and shallot.

In a 12 inch non-stick skillet on medium heat add olive oil and butter. Spread out hash browns in skillet and sprinkle jalapeños and shallots to one side. Add salt to taste.

With a heat resistant spatula pat down hash browns while padding in the sides to create a tight circle. Once edges start to brown, slightly lift hash browns to peek if its golden brown. If it’s golden brown place a plate on top and flip pan over then slide uncooked hash browns in skillet. Season browned hash browns with a pinch of salt.

Add Mexican blend cheese. While cheese is melting fry your eggs in the style you enjoy them.

Once cheese is melted the hash browns will be crispy on other side. The hash brown will slide out onto plate. Break bacon into bite size pieces and plate.

Add eggs and chopped cilantro and green onions for garnish.

You are welcome, insert sarcasm.

St. Patrick’s Day alla Mexicana

March 15, 2018

by Karen Quinones

comments 6

Beef / Mexican

Corned Beef Flautas with Shamrock Shaped Avocado-Tomatillo Salsa

When I was a kid, my Mother would make these canned corned beef hash tacos. We used to eat them with ketchup spiked with Tabasco sauce. My Mom worked full time while raising four children. She managed to cook for us, take us to sporting events, and be team Mom. She had tasty recipes that seemed to whip up in no time. Her well stocked pantry was her way of feeding us fast. Eating out was not really an option. The corned beef hash tacos were delicious. However, that was pretty much my exposure to corned beef. I’ve never made a corned beef brisket for St. Patrick’s Day until now. The brisket cooked in the slow cooker reminded me of the shredded beef found in a taco or flauta. That’s how this recipe was developed. It is my take on merging my childhood memories with some holiday whimsy.

Serving-6

Time-Active 1 hour Inactive 3 hours

Ingredients

2-3 lbs of Corned Beef, 3 cups of water
3 Large Avocados, 5 Tomatillos, 1/2 onion, 3 cloves of garlic, juice of 1 lemon, 1 1/2 tsp of kosher salt.
12 soft flour tortillas fajita size, 3 cups of oil
Crema and cilantro for garnish

Preparation

Place Corned Beef in slow cooker on high for 3 hours with 3 cups of water. Cook until pull apart tender.

Once cooked it should look like this. Once cooled pull apart and give meat a perpendicular chop and set aside.

Scoop avocado from skin and remove husks from tomatillos. Then place all ingredients for Avocado salsa in blender.

Blend until smooth. This avocado salsa will yield four cups and can be stored air tight for 3 days.

Pre heat oven to 400 degrees. In a 12 inch skillet add 3 cups of vegetable oil on medium high heat. Have oil get to at least 350 degrees. Then gently place flour tortilla in oil for a few seconds per side and set aside on a cooling rack so tortilla does not sit in its own oil. Repeat until 12 flour tortillas are slightly fried. This method allows for your flautas to remain crunchy and not oily.

Once all your tortillas are fried start filling them with corned beef. Place all of them in a baking sheet and bake for 15-20 minutes.

The flautas will be slightly browned and tortilla will be crunchy and meat won’t be to oily. Place cooked flautas on a shamrock shaped bed of avocado salsa. Garnish with cream and cilantro.

Cheers to a Happy St. Patrick’s Day

Lazy Lady Soup

March 4, 2018

by Karen Quinones

comments 4

Soup

Black Bean Soup

It’s cold and raining outside and I don’t want to go to the market. Black bean soup is a recipe that can easily be made if you properly stock your pantry. When I don’t feel like making a big to-do about food but I want something home cooked, it’s time for pantry soup. I call this my “lazy lady soup” because I get a lot of help from the grocery store. Keep these canned food items in the pantry so you have a meal that is ready, set and go.

Servings-6

Time-45 minutes

Ingredients

(4) 15.5 oz cans of black beans, 32 oz chicken stock, 14.5 oz stewed chopped tomatoes, 1/2 green pepper chopped or approx 1 cup, 1/2 red pepper chopped, 1 cup of pre-chopped onions, 5 cloves of garlic minced, 1 1/2 tsp of kosher salt and 4 strips of bacon chopped. Creama, cilantro, lime wedges, jalapeños and tortilla strips optional.

Preparation

On medium-high heat add chopped bacon into pot. Render bacon fat and when bacon starts to brown add the onions, red and green peppers. Sauté for 5-10 minutes to soften vegetables.

Once vegetables are softened add garlic and incorporate for 2 minutes then add canned tomatoes including juices. Cook for another 5 minutes to break down tomatoes. Open black beans and drain juice and rinse.

Then add black beans to pot.

Add chicken stock and puree with an hand immersion blender. Blend until smooth and bring to a boil. Add salt and reduce for 5 minutes. During this time you can make tortilla strips, chop cilantro and lime wedges.

Plating

Make fancy design with creama using a squirt bottle. Add tortilla strips and cilantro. Enjoy with a squeeze of lime or chopped jalapeño for some heat.

Cook’s Note

To learn how to design with squirt bottles see blog Nana’s Hot Chocolate.
To learn how to make tortilla strips see blog Chicken Soup for the Soul
This is great with grilled chipotle shrimp as well to make a substantial meal.
If you can find pre chopped green and red peppers as well this soup is even easier.
A well stocked pantry will save you, add these items to your grocery list.

Heart and Soul cooking for Valentines

February 7, 2018

by Karen Quinones

comments 2

Beef / Steak

Ribeye with wilted super greens and sautéed mushrooms

After teaching several cooking classes, I have learned most people want to feel more confident preparing steak and seafood. If you have a significant other who loves to handle the cooking of meats and grilling, it can feel overwhelming when you want to handle the steak on your own. This recipe is straightforward, step by step approach to cooking a phenomenal steak. If you want to try your hand at a delicious steak dinner, try this recipe. Make your Valentine’s heart swell with joy, and reserve your spot in their heart as soulmate over this spectacular dinner.

Servings-4

Time-45 minutes-1 hour

Ingredients

3 Boneless Ribeye Steaks at least 1 inch thick, 8 oz Pre-sliced Baby Bella mushrooms, 5 oz Super Greens (baby chard, baby kale, and baby Spinach), 1/3 cup of red wine, 3 TBS shallots diced, 4 tsp chopped garlic, 2 TBS olive oil, 2 TBS butter, Herbs de provence, 4-5 sprigs of fresh thyme and salt.

Preparation

Season both sides of steaks with 1 TBS of Herbs de Provence and 2 tsp of Kosher salt. It’s important to allow steaks to come to room temperature. Allow steaks to sit in dry marinade for 30 minutes outside of refrigerator.

Pre-heat oven to 400 degrees. In a large skillet add 1 TBS of olive oil and 1 TBS of butter under medium-high heat. Add mushrooms and allow to brown. When mushrooms are browned add 1 TBS of shallots and 2 tsp of garlic and fresh thyme removed from sprig. Add red wine and completely reduce. Season with a 1/2 tsp of kosher salt. Toss together and set aside.

Place a cast iron skillet onto stove on med-high heat. Allow pan to get hot before adding steak. You are going to dry sear the steak. That means you don’t need to oil the cast iron skillet to brown the steaks. The reason I don’t add oil is because I will use the same skillet to wilt the greens and I find that it muddies the greens a little less if I dry sear. Initially the sear does not look promising but I promise once you remove the steaks from the oven. The steaks will look and be perfect. It’s a home-cook trick to finish in the oven.

Sear steak 5 minutes per side or until you develop a perfect brown crust. Place seared steaks into oven safe pyrex. Do not wash cast iron skillet as you will reuse this skillet as is to wilt super greens.

Medium-rare steaks keep in oven 15 minutes

Medium keep in oven 20 minutes

Medium-well keep in oven 25 minutes

Well-done keep in oven 30 minutes

Allow steaks to rest at least 10 minutes before serving.

While steaks are resting wilt greens in iron cast skillet that you seared steaks in. Add 1 TBS of olive oil and 1 TBS of butter to cast iron skillet under medium-high heat. Add 2 TBS of shallots and 2 tsp of chopped garlic and sauté for 1 minute then add all the power greens.

The greens will wilt down to practically nothing in a few minutes as you mix with shallots, garlic and oil. Taste for salt, there will be residual salt in skillet from steaks so check to see if the greens need a pinch of salt. Once wilted down turn off heat and prepare to plate.

Plating

Make a bed of wilted super greens and lay ribeye on greens. Scattered sautéed mushrooms onto steak. Serve with the starch you love. I adore homemade french fries with this dish. However, when I’m being a lazy lady I don’t make a starch which makes me feel very healthy. Enjoy this recipe!

Happy Valentine’s Day to all the cooks!

Summertime Grillin’ and Chillin’

August 5, 2017

by Karen Quinones

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