Southwest Taco Bake

As Seen on Chef Alli's Farm Fresh Kitchen as part of WIBW 13 News This Morning, Thursday, March 6, 2014.  Today's Kansas Farm Bureau theme:  "Drive with Reason, It's Farming Season!"

Got picky eaters at your house, too?  That's one of the reasons I love this taco bake!  I can load up one side with fresh veggies, salsa, and cilantro, leaving the other side more "plain" for my teenage sons who freak if they see a diced onion or tomato. Serves 6 

1 lb. lean ground beef 
1 tbs. chili powder
1 tsp. cumin
1 tsp. paprika
2 cloves garlic, minced
2 cups fresh salsa
black beans or pinto beans, rinsed and drained well
1/2 cup sweet corn, fresh or frozen
6 oz. plain Green yogurt
3 cups corn tortilla chips, crushed somewhat (This is the perfect way to use up all those chips that are in the bottom of the bag!  I store mine in the freezer until I get enough to make this recipe.)
1/2 cup chopped scallions
2 roma tomatoes, seeded and chopped
1/2 - 1 cup shredded sharp cheddar cheese
sour cream or plain yogurt, for garnish
fresh cilantro, chopped

Preheat oven to 350 degrees F.  Cook ground beef in a skillet over medium heat; drain fats.  Add seasonings and garlic and continue to cook for an additional 2-3 minutes.  Stir in salsa, beans, corn and yogurt.  

Spray a 9 x 13 inch pan with non-stick baking spray.  Place half of the chips in the bottom, then layer with half the beef mixture.  Repeat layers, then top with the green onions, tomato, and cheese.  Bake in preheated oven for 30-40 minutes, or until hot and bubbly.  Serve with additional salsa, if desired, and garnish with sour cream and chopped cilantro.  

Now You're Cookin',
Chef Alli 

Sudia's Pizza Loaf

As seen on WIBW 13 News at 4 with Ralph Hipp, July 27, 2011. 

Ready for the oven!

Sudia’s Pizza Loaf
1 loaf (1 pound) frozen bread dough, thawed in fridge
1 pound ground sausage
1 medium onion finely chopped
1 can (8oz) tomato sauce
1 can (sliced) black olives
1 teaspoon salt
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon pepper
1/2 teaspoon garlic salt
2 cups shredded mozzarella cheese (or use 1 cup mozzarella and 1 cup cheddar, if preferred)
1 egg beaten with 1 Tbs. water (this is egg wash)
Italian seasoning, for garnish
Grated parmesan, for garnish

Place dough in a greased bowl and let rise in a warm place until doubled in size.
In a large skillet, cook sausage and onion over medium heat until meat is cooked, drain. Stir in tomato sauce, black olives and seasoning; bring to a boil. Reduce heat, simmer uncovered for 30 minutes, stirring occasionally. Cool completely.

Punch dough down. Place dough onto a large, greased jelly roll pan (approx. 15 x 12 inches); roll or press dough to edges of pan, then spread prepared, cooled filling lengthwise down center third of dough. Sprinkle cheeses over filling.
On each long side of dough, cut several 1-inch-wide strips about 2- 1/2 in. into center. Starting at one end, pull alternating strips at an angle up and across filling, pinching to seal dough in places, if needed to hold in filling. Brush pizza roll with egg wash, then sprinkle Italian seasoning and parmesan on top, as garnish.

Bake in preheated 350 degree F. oven for 30-35 minutes or until golden brown and hot throughout.

Now You're Cookin',

Chef Alli

BLT Burgers with Chef Alli's Kickin' Ketchup

As seen on WIBW 13 News This Morning, July 28, 2011 with Dave and Amanda. 

BLT Burgers with Chef Alli’s Kickin’ Ketchup
Recipe from Fine Cooking Picnics and Cookouts, Sept. 2011, adapted by Chef Alli, Serves 8

2 lbs. ground chuck
2 lbs. ground sirloin
Kosher salt and freshly ground black pepper
8 slices sharp Cheddar
8 Hy-Vee Bakery Onion Buns
8 strips bacon, cooked until crisp, drained, cut in half (2 halves per burger)
8 leaves red leaf lettuce
2 large homegrown tomatoes
2 ripe avocados, peeled, pitted and thickly sliced

Kickin’ Ketchup
2 Tbs. vegetable oil
1 medium yellow onion, thinly sliced
1 Tbs. balsamic vinegar
1 Tbs. red wine
1 Tbs. dark brown sugar
1 cup ketchup
½ tsp. red pepper flakes
½ tsp. ancho chile powder
½ tsp. ground cumin
Pinch of each: cinnamon, cloves, black pepper
½ cup water

For burgers, place ground beef in a large mixing bowl; gently combine. Shape beef mixture into 8 patties that are about 1 inch thick. Heat an oiled grill or grill pan to high heat; place burgers on grill (you should hear them sizzle) and season with salt and pepper. Grill burgers until nice grill marks appear, reducing heat to medium high, and continuing to cook to desired doneness, approx. 8-10 minutes total for medium-rare. Top each burger with a slice of Cheddar during the last minutes of cooking time so cheese melts slightly. Transfer burgers to a platter and keep warm. Toast buns on grill or grill pan, cut side down. Dress burgers with toasted buns, condiments and Kickin’ Ketchup, then chow down.

For Kickin’ Ketchup, heat oil over medium heat in a medium saute pan; add sliced onions and cook, stirring occasionally, until browned and softened, approx. 15-20 minutes. Add vinegar and wine; deglaze pan, scraping up any browned bits in bottom of saucepan into onion mixture. Stir in brown sugar, ketchup, spices and water; simmer for 8-10 minutes to thicken slightly.

Tips for GOOD burgers:

1. Mix ground beef gently and briefly to avoid overworking the meat. Wet hands help to form the burgers quicker, too.

2. Salt burgers just as you begin to cook them on the grill. This keeps the salt from drawing out all the juice from the beef and gives you a nice crust.

3. Be sure your grill is very preheated and nicely oiled before a burger ever lands there – this will give you a nice sear on the outside of your burger.

4. Don’t press on burgers with spatula while cooking; those juices are precious – don’t waste them!

Now You’re Cookin’,

Chef Alli

Beef, Pasta and Artichoke Toss with Balsamic Vinaigrette

As shown on WIBW 13 News at 4 with Ralph Hipp, June 29, 2011

1 ½ lbs. sirloin steak, cut 1 inch thick
4 cups cooked tri-colored rotini pasta
14 oz. can quartered artichoke hearts, drained
1 large red bell pepper, cut into julienne strips
1 cup small pitted ripe olives, optional
2 Tbs. thinly sliced fresh basil

Balsamic Vinaigrette
¼ cup olive oil
¼ cup balsamic vinegar
¼ tsp. salt
¼ tsp. black pepper
1 ½ tsp. dried basil leaves

Grill steak over medium-high heat until desired doneness is reached, turning once.  Let stand for 10 minutes before slicing.  Meanwhile, in a large bowl, combine pasta, artichoke hearts, bell pepper, olives, and basil.  Cut steak lengthwise in half and then crosswise into thin slices; add to bowl with other ingredients.  Toss lightly.  In a small bowl, combine dressing ingredients and whisk well.  Pour over pasta/beef mixture in bowl and toss to coat.  Cover and refrigerate for at least 2 hours or overnight, if desired, before serving.

Serves 8 (1 ½ cups each)

Now You're Cookin',
Chef Alli

Baked Swai with Tropical Fruit Salsa

Serves: 4

Ingredients:
¼ cup lime juice
1 ½ T. honey
1 mango, diced
1 peach, chopped
1 cup chopped pineapple
2 kiwi, chopped
1 jalapeño, seeded, chopped
¼ cup cilantro, chopped
4 swai fillets, defrosted
Old bay or Cajun seasoning to taste

Directions:

1. Preheat oven to 400 degrees. Line baking sheet with foil and spray with non-stick spray.

2. Combine lime juice and honey in a small bowl. In a medium bowl, combine the fruit, jalapeño and cilantro. Drizzle the lime mixture over the fruit and toss to coat.

3. Coat the fish with Old Bay or Cajun seasoning to taste. Bake the fish in preheated oven for 10-12 minutes or until fish flakes easily with a fork.

4. Serve salsa over fish. Leftover salsa can be served with tortilla chips or whole grain crackers.

Nutrition Facts per serving: 195 calories, 1 g fat, 12 g carb, 2 g fiber, 50 mg sodium, 34 g protein

Now You're Cookin',
Chef Alli

Build-Your-Own Quesadilla Bar

Your friends and family will love it when you set up a quesadilla bar for them. It's fun, simple and gives everyone the opportunity to customize their own quesadilla to their liking.  AND, it's a great way to feed a family in a hurry.

Quesadilla Bar Set Up:
1.  If you are cooking quesadillas for several people, give everyone their own paper plate and ask them to put their name on the plate with a marker. 
2.  Place your selection of quesadilla filling ingredients and toppings into individual bowls and set in an area that is easy for your guests/family to access as they create their quesadillas. 
3.  Set up your cooking station (I often use my butane burner, set up on my bar area because there is alot of space here).  You will need a grill pan or large skillet, nonstick spray or butter, and tongs for flipping. Preheat your pan over medium high heat to be good and hot for cooking the quesadillas.  Getting that nice, crispy exterior with a little browning really adds to the flavor!
4.  As your guests bring you their plates with their quesadilla creations, place their quesadillas 2-3 at a time (depending on how big your grill pan or skillet is) onto the grill pan.  Be sure to place the quesadillas onto the grill pan in the same position you have placed their empty plates next to your cooking station so that you will know which quesadilla returns to each plate/owner. 

Tips for making GREAT Quesadillas:

• Put cheese onto the tortilla as the first ingredient - this will act as your "glue" to hold quesadilla ingredients inside tortilla.
• Don't overfill your quesadilla - quesadillas that are too fat lose their ingredients when flipped in the pan.
• Use your imagination for great flavor combinations - be adventurous!
• A pizza cutter works quickly and easily when cutting quesadillas into wedges for easier handling.

Cooking Quesadillas:
1. If you are making quesadillas as-you-go, (meaning not assembled ahead by guests/family as above), place your buttered tortilla onto a preheated grill pan over medium high heat. 
2. Sprinkle shredded cheese onto the tortilla as your first ingredient; now top cheese with desired filling ingredients, placing these on only one half of the tortilla.  Fold tortilla over ingredients; cook until hot throughout and exterior is golden brown and crispy.
3. Top warm quesadilla with your favorite toppings and enjoy at once.

Suggested Ingredients:
Use what's readily available in your fridge!  All meats must be fully cooked:

Chicken - Shredded Pork -  Ham - Shrimp - Sausage - Roast Beef - Cheddar Cheese - Pepper Jack Cheese - Mozzarella  Cheese - Feta Crumbles - Goat Cheese - Sliced Olives - Black Beans - Sweet Bell Peppers - Diced Tomatoes - Artichoke Hearts - Jalapenos - Green Chilies - Avocado - Salsas

Caramelized Onions - The Bomb!
If you want to take your quesadillas over the top, add caramelized onions as an ingredient - your guests will go crazy over this!  Here's how to make 'em:

In a large skillet over medium high heat, place 1 Tbs. extra-virgin olive oil.  When oil is hot, add 4-5 yellow onions that have been sliced. (Your skillet will be piled high with onions!) Drizzle onions with 1 Tbs. good balsamic vinegar, 2 Tbs. brown sugar and 1/3-1/2 cup red wine.  Toss to combine all ingredients.  Cover pan and reduce heat to medium, cooking for 20-25 minutes or until onions have softened and begin to absorb liquids.  Remove lid and let onions continue to cook until caramelized and very tender.

Your options for quesadillas are endless - have fun with it.  How about DESSERT quesadillas soon?

Now You're Cookin',
Chef Alli

Honey, Raisin and Pecan French Toast

4 large eggs
½ cup skim milk
½ tsp. vanilla extract
¼ tsp. ground cinnamon
4 one-inch-thick slices Hy-Vee Baking Stone Honey Raisin and Pecan Bread
1 Tbs. unsalted butter
Powdered sugar, pure maple syrup, fresh berries, for garnish

In a shallow bowl, whisk together eggs, milk, vanilla and cinnamon; add bread slices and let stand about 1 minute on each side. Melt butter in a large non-stick pan or griddle over medium heat. Cook prepared bread slices on each side until golden brown, about 4 minutes per side. To serve, sprinkle with powdered sugar, drizzle with maple syrup and garnish with fresh berries.

Happy Mother's Day,
Chef Alli



.

White Chocolate Berry Baskets

1 box puff pastry shells (not sheets!)
1 package (3.3 oz) instant white chocolate pudding
1 cup milk
1½ cups sweetened whipped cream
1 cup assorted chopped fresh berries (diced strawberries and raspberries with blueberries is my favorite combination)
2 Tbs. granulate sugar
2 Tbs. peach schnapps

Preheat oven to 400 degrees F. Place puff pastry shells onto baking sheet and bake for approx. 15 minutes or until golden brown. Remove from baking sheet to cool on wire rack. Immediately press centers of shells down to create ‘ baskets’.

In a mixing bowl, combine pudding with milk and whisk until smooth. Fold in whipped cream and set aside in refrigeration for later use. Combine berries in a large mixing bowl; sprinkle with sugar and add schnapps; gently toss to combine.

To assemble: Spoon prepared white chocolate mixture into each berry basket. Top with marinated fruit, letting fruit and juices fall down over sides of puff pastry baskets. Drizzle with melted chocolate, if desired. Serve at once.

Makes 6 berry baskets

Now You're Cookin',
Chef Alli

Chocolate Lava Cakes for Valentine's Day

Ghirardelli Chocolate Lava Cakes

Center:  1/2 bar (2 oz.) 60% Cacao Bittersweet Chocolate Baking Bar
1/4 cup heavy whipping cream

Cake:  Nonstick cooking spray
1 bar (4 oz.) 60% Cacao Bittersweet Chocolate Baking Bar
8 Tbs. unsalted butter (1/2 cup)
2 whole eggs
2 egg yolks
1/3 cup sugar
1/2 tsp. vanilla extract
1/4 cup cake flour
fresh raspberries and whipped cream for garnish

To make centers, melt chocolate and cream in double boiler.  Whisk gently to blend.  Refrigerate about 2 hours or until firm.  Form into 6 balls, refrigerate until needed.

To make cake, heat oven to 400 degree F. Spray six 4 oz. ramekins or custard cups with cooking spray.  Melt chocolate and butter in double boiler; whisk gently to blend.  With an electric mixter, whisk eggs, yolks, sugara and vanilla on high speed for about 5 minutes or until thick and light.  Fold melted chocolate mixture and flour into egg mixture just until combined.  Spoon cake batter into ramekins.  Place a chocolate ball in the middle of each ramekin.  Bake about 15 minutes or until cake is firm to the touch.  Let cakes sit out of the oven for about 5 minutes.  Run a small, sharp knife around the inside of each ramekin, place a plate on top, invert and remove ramekin.  Garnish with raspberries and a dollop of whipped cream and serve to your sweet, sweet Valentine at once.

Now You're Cookin',
Chef Alli

Chocolate Dipped Cheesecake-Stuffed Strawberries

Prepared live with Dave, Amanda and Drew, WIBW 13 News Anchors, Thursday early morn, Feb. 10, 2011. Also sampled by Radio Rich and Friends while visiting on his radio program, mid morn same day!

Chocolate Dipped Cheesecake-Stuffed Strawberries
15 fresh large strawberries, washed and thoroughly dried
8 oz. cream cheese, softened
½ cup confectioner’s sugar
1 tsp. pure vanilla extract
½ cup graham cracker crumbs
6 oz. dark chocolate

Slice off the stem of each strawberry; use a paring knife to scoop out a little bit of each berry to make a cavity in the center; set berries aside.

In a mixing bowl, combine cream cheese, confectioner’s sugar, and vanilla using an electric mixer; beat until smooth. Place this mixture into a pastry bag fitted with a medium tip and pipe cream cheese mixture into each strawberry, mounding a bit on top of each strawberry. (If pastry bag is not available, use a small spoon to fill strawberries.) As you work, place strawberries onto a wax paper-lined baking sheet. Sprinkle graham cracker crumbs over cream cheese filling in each strawberry, for garnish.

In a small bowl, melt chocolate in microwave at full power, stirring every 30 seconds, until melted and smooth. Gently dip the bottom of each strawberry in the melted chocolate. Set on waxed paper to cool; refrigerate to set chocolate. Srawberries are best served within 6-8 hours of preparation.

Salty-Sweet Snack Mix
1 bag microwave family-size popcorn (not individual size), popped
2 handfuls small pretzel twists
1/2 pkg. almond bark, melted and stirred until smooth
M & M candies, red and pink, or your favorite chocolate candies (1/2 cup - 1 cup)

In a large mixing bowl, pour melted almond bark over popcorn and pretzels; stir to coat. Spread this mixture across a wax paper-lined baking sheet.  While mixture is still warm, sprinkle with M & M's for color.  Once mixture has cooled a bit, break apart into smaller chunks.  Once cooled, store in airtight container or bag into individual servings and give out as Valentine treats - you'll be a hit!

Baby Strawberry Chocolate Cream Puffs
1 box mini cream puffs, from the freezer section at Hy-Vee Grocer
fresh strawberries, sliced
milk chocolate or semi-sweet chocolate chips, placed into a baggie and melted

While cream puffs are still partially frozen, use a serrated knife to cut the top 1/3 of each cream puff off; set caps aside momentarily.  Place a strawberry slice over the bottom half of cream puff, then replace the cap from each cream puff over strawberry slice.  Use scissors to snip one corner from bag of warm melted chocolate; press chocolate from opened corner, drizzling over the top of each cream puff to garnish.  Chill if desired, before serving, or serve as is - yummy!

Happy Valentine's Day!  Cook for those you love - there's no better way to touch a heart.

Now You're Cookin,
Chef Alli

Meatballs in Tomato Basil Sauce Over Polenta Bowls

Chef Alli’s Meatballs and Tomato Basil Sauce over Polenta Bowls
Replacing spaghetti with polenta in this recipe saves calories, as does using ground turkey in the meatballs. And, the deliciously fresh tomato sauce is truly a winner in this dish: quick and easy! 

Tomato Basil Sauce
4 strips turkey bacon
1 yellow onion, diced
2 cloves garlic, minced
28 oz. can crushed tomatoes
1/3 cup minced fresh Italian parsley
1 Tbs. granulated sugar
3/4 tsp. red pepper flakes
1/4 cup fresh basil, chiffonade
Kosher salt and freshly ground black pepper, to taste

In a saute pan or skillet, cook bacon until crispy over medium high heat; remove to a paper towel-lined plate to drain. In bacon drippings, cook onion over medium heat until translucent, approx. 6-8 minutes. Stir in garlic and continue to cook another 30 seconds until garlic is fragrant. Add tomatoes, parsley, sugar, and pepper flakes. Simmer 15-20 minutes; stir in basil, then season sauce to taste with salt and pepper.

Meatballs
8 oz. ground sirloin
8 oz. ground turkey
1 egg
1 tsp. dried parsley
¾ cup grated parmesan
½ tsp. fennel seeds
1 slice white bread, crumbled finely
Kosher salt and freshly ground black pepper, to taste
1 cup dried polenta

In a large mixing bowl, combine sirloin with turkey, egg, parsley, parmesan, fennel seeds and bread; mix well, then season with salt and pepper. Shape mixture into meatballs approx. 1 ½ -2 inches in size and place into a greased and bake for 20 minutes for in preheated 450 degree F. oven, until nicely browned. Remove cooked meatballs from any fats that have accumulated in the baking dish and place into prepared Tomato Basil Sauce; simmer for 15-20 minutes. Meanwhile, cook 1 cup dried polenta according to package directions.

To serve, pour sauce over bowls of soft, warm polenta then top with meatballs; garnish with freshly shredded parmesan, if desired.

Now You're Cookin',
Chef Alli