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 

Cowboy Breakfast Bites

My boys love, love, love these guys.  Bacon is their first choice in this recipe, but I've used cooked sausage, Canadian bacon, leftover ham, and leftover roast in it's place many times - all good!  

8 slices bacon

8 hard-boiled eggs, peeled and chopped, (I love to hard-cook my eggs in the oven!) 

1 1/2 cups shredded Colby-Jack cheese

2/3 cup mayonnaise

1/3 cup plain Greek yogurt

1/4 tsp. red pepper flakes

1 Tbs. spicy brown mustard

1 tsp. grated horseradish

1 clove garlic, minced

1/2 tsp. Worcestershire sauce

6 whole wheat or whole grain mini bagels, split (may substitute English muffins, if desired)

Cook bacon on a rimmed baking sheet in the oven until browned and slightly crispy; remove from baking sheet to a paper-towel-lined plate to cool slightly.  Chop bacon into bite-size pieces and place in a large mixing bowl; add chopped eggs, cheese, mayo, yogurt, mustard, horseradish, garlic, and Worcestershire sauce; gently fold all ingredients together, then season to taste with salt and pepper.   

 

Cattleman, Randall Debler, from Waabaunsee Co. joined us for
Chef Alli's Farm Fresh Kitchen on WIBW 13 News This Morning
to talk about Calving Season on the Ranch.

 

Preheat oven broiler to low and rack in LOWEST position of the oven.  Meanwhile, place bagel halves onto a baking sheet, dividing prepared egg/bacon mixture evenly, using a 1/3 cup disher (a large scoop) to place mixture onto each bagel half.  (Use your fingertips to compact mixture slightly and to secure filling on top of each bagel half.)  Place baking sheet onto prepared oven rack under broiler and broil them for 3-4 minutes, taking care not to burn them, just until filling is hot throughout and cheese is slightly melted.

Chef Alli Upgrade (for when teenage sons aren't staring you down because they are starving to death OR you want to impress the guests you've invited for brunch) 

1 small onion, diced

1 sweet red bell pepper, diced

1 jalapeno, seeds and membranes removed, minced

1-2 tsp. olive oil

 

Saute veggies in oil over medium heat until slightly softened; cool slightly and add to egg and bacon mixture with other ingredients.  Proceed with remainder of recipe steps.  

Now You're Cookin',
Chef Alli

Oven Caramelized Onions

8-10 onions, sliced
1-2 Tbs. olive oil
1 Tbs. dark brown sugar
splash of good balsamic vinegar
splash of white wine
kosher salt and freshly ground black pepper, to taste

Preheat oven to 350 degrees.  Place onions into a greased 9 x 13 pan; drizzle with oil and sprinkle evenly with brown sugar.  Add balsamic vinegar and wine; season to taste with salt and pepper.  Cover pan with foil and place into the oven for 40-45 minutes or until onions are softened and translucent.  Remove cover and continue to cook onions until nicely browned and caramelized, adding broth to pan if onions are beginning to become to dried out.  Cool completely before storing in the refrigerator.

Now You're Cookin',
Chef Alli 

Shepherd's Pie

As seen as on Chef Alli's Farm Fresh Kitchen, Thursday, January 2, 2014, WIBW 13 News This Morning News Segment, Sponsored by Kansas Farm Bureau

1 recipe beef stew (recipe below)

1 batch mashed potatoes (recipe below)

Your favorite 12 inch cast iron skillet

Melted butter, for crisping potatoes

Freshly minced parsley, for garnish

Beef Stew

3 Tbs. olive oil

1 Tbs. butter

2 lbs. beef stew meat

1 medium onion, diced

½ tsp. paprika

4 garlic cloves, minced

3 Tbs. tomato paste

1 Tbs. Worcestershire sauce

12-16 oz. bottle beer

4 -6 cups beef broth

2 tsp. sugar

Kosher salt and freshly ground black pepper, to taste

4 new potatoes, cubed

4 carrots, sliced

2 Tbs. flour

In large stock pot or Dutch oven, heat oil and butter over medium high heat ; when oil is shimmering, add beef and brown on all sides.  (Take care not to crowd beef in pan so that it sears nicely.)  Remove beef from pan and keep warm. 

Add onions and paprika to pot, reducing heat to medium; cook onions until softened, then add garlic and cook an additional minute.  Stir in tomato paste and Worcestershire and cook, stirring often, until tomato paste is nicely browned, adding beer as needed to keep mixture from sticking to the bottom of pan.  Pour in remaining beer, 4 cups broth, and sugar; season to taste with salt and pepper.  Return meat to pot and cover; simmer over low heat for approx. 2 hours, or until meat is tender, adding more broth as needed if liquid level gets too low. 

Add potatoes and carrots to the pot and continue simmer for an additional 30 minutes or until vegetables and meat are fork-tender.  To thicken stew, remove 1 cup cooking liquid and add four; whisk until smooth.  Pour flour mixture into the pot and simmer for additional 10 minutes, until stew thickens nicely.  Dish up and serve with warm, crusty bread.

Mashed Potatoes

6-8 large russet potatoes, peeled, cubed and cooked until very tender, drained

2 eggs, beaten

1-2 tsp. freshly grated horseradish

Milk, as needed

Salt and white pepper, to taste

Mash hot potatoes; add eggs and horseradish, and milk, a small amount at a time, until potatoes reach desired consistency.  Season to taste with salt and pepper. 

To create Shepherd’s Pie, place prepared beef stew into your favorite cast iron skillet or deep casserole dish, leaving about and inch of head space.  Top warm beef stew with prepared mashed potatoes, then brush with melted butter and sprinkle with parsley.  Bake, uncovered, in 350 degree oven for approx. 25-30 minutes, or until hot throughout and top of pie is golden and crusty.  Serve at once! 

**Learn more about using cast iron cookware and how to season it here.  

Now You’re Cookin’,

Chef Alli

Season Your Cast Iron Cookware in 4 Easy Steps

I love cooking with cast iron!  Let me tell you why:

Cast iron has very even distribution of heat, making it superior for cooking and baking; it does take longer to preheat than some materials, but this is what makes it such a reliable and steady servant in the kitchen. 

It’s versatile – going from the cook top directly into the oven is a plus. Cast iron is also great for serving from at the table because it keeps foods warm for an extended period of time.

And, yes, cast iron is heavy (probably the only down side), but that weight guarantees reliable temperature control and a super hot surface that ensures a good crispy sear on steaks and salmon fillets every time. 

Seasoning Cast Iron

Now days, most cast iron comes pre-seasoned from the manufacturer.  However, there may be times you will need to re-season your cast iron cookware or you may be starting out with an un-seasoned skillet.  Either way, you can follow these steps:

1. Wash – Only use soap on your cast iron prior to seasoning it and NEVER again.  Rinse well with hot water, making sure to remove every bit of soap.  If you are re-seasoning the surface due to stuck-on fond or food particles, go ahead and use steel wool to create an even, clean surface.
2. Dry – Place your skillet into a preheated 350 degree oven for 10 minutes or on a burner over medium heat for 10 minutes to thoroughly dry. 
3. Season and Bake – Using canola oil and a paper towel, rub a thin layer of oil all over skillet, including the outside and the handle.  Place cookware into a cold oven and preheat oven to 500 degrees F. Once oven is preheated, bake cookware for 1 hour, then turn oven off and let cookware cool down with the oven.  Once skillet has cooled to room temperature, store in a cool, dry place (I store mine in the oven.), and always coat cookware with cooking oil in between use to maintain seasoning layer. 
4. To Clean After Use – Never put your cast iron cookware in the dishwasher!  Allow cookware to cool before rinsing with hot water.  If there are food particles that don’t want to come off the bottom and sides of the cast iron cookware, simply simmer some water in the pan for a few minutes until particles loosen and can be removed easily. 

Tips for Cooking with Cast Iron

• The more you use it, the slicker the seasoned surface will become over time. 
• Because the bottom of most cast iron skillets is uneven in nature, do not use it on a smooth-top stove.  Heat pockets can form between the bottom of the cook ware and the smooth-top that can cause damage to the cook top. 
• Remember that cast iron handles become just as hot as the cookware.  Always use a good oven mitt when handling cast iron to prevent burns. 

Now You’re Cookin’ (With Cast Iron!),

Chef Alli 

Roast Pork Tenderloin with Pomegranate Quinoa Salad

As seen on Chef Alli's Farm Fresh Kitchen, Thursday, December 26, 2013, WIBW 13 News This Morning Segment, sponsored by Kansas Farm Bureau.  

1 pork tenderloin, approx. 1 lb.

Sauce
1 cup cranberry juice
1/4 cup balsamic vinegar
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
2 Tbs. olive oil
2 cloves garlic, minced
1 Tbs. spicy brown mustard
1 Tbs. brown sugar
1/2 tsp. freshly ground black pepper

Quinoa Salad
1 cup uncooked quinoa, any color
2 cups vegetable or beef broth
2 cups spinach, loosely packed, chopped
1/2 cup pomegranate seeds (or substitute 1/4 cup dried cranberries)
1/4 cup chopped toasted pecans
2 oz. crumbled feta

Sear tenderloin off on all sides and place onto a foil-lined baking sheet; place tenderloin into a preheated 425 degree F. oven and roast until internal temperature reaches 145 degrees.  Remove from oven and cover pork with foil to rest.  Meanwhile, in a small sauce pan, combine sauce ingredients and simmer over low heat until sauce is reduced by about half and slightly thickened.  In a large sauce pan, cook quinoa in broth until tender; let cool slightly, then stir in spinach, pomegranate seeds and pecans.

Slice tenderloin into medallions; place prepared quinoa salad onto serving platter, placing pork medallions around salad.  Brush medallions with warm sauce; top quinoa salad with crumbled feta.  Serve at once.

Now You're Cookin',
Chef Alli

Skillet Rib Eye Steaks with Zucchini Gnocchi Toss

As seen on Chef Alli's Farm Fresh Kitchen,  WIBW 13 News This Morning, Thursday, Dec. 5, 2013, sponsored by Kansas Farm Bureau.

This recipe came to me by way of my friend, Karen Hanson, who presented it at the 2013 Kansas Farm Bureau Summit, as an original BEEF - It's What For Dinner Recipe (Beef Ranch Zucchini Gnocchi).  I fell in love with this dish - it's not only tasty, but has such pretty presentation! Since my family is always starving, I've tweaked the recipe just a bit to speed up the cooking process.

2 Rib Eye steaks, rested at room temperature for 30 minutes, seasoned with salt and pepper

1-2 Tbs. extra virgin olive oil

16 oz. shelf-stable gnocchi (potato dumplings)

1 red onion, thinly sliced
1/2 cup beef or vegetable broth

2 small zucchini, skin removed, peeled into ribbons

1/8 - 1/4 tsp. red pepper flakes

1 Tbs. basil pesto

2-3 Tbs. feta cheese crumbles

1 Tbs. toasted pine nuts

Preheat oven to 425 degrees.  In a nicely preheated large cast iron skillet, over medium high heat, sear steaks in a bit of olive oil on both sides; place skillet into oven and cook steaks to desired temperature - I prefer 140-145 degrees at the center for medium rare.  Remove steaks to a platter and cover with foil; keep warm.  

In the same skillet over medium high heat, add a bit more olive oil, then add gnocchi and onion slices; cook 4-5 minutes, tossing often until gnocchi begin to brown.  Deglaze the pan by adding the broth,  then add zucchini ribbons, red pepper flakes, and pesto; cook an additional 1-2 minutes, just until all ingredients are hot throughout and vegetables are crisp-tender. Season to taste with salt and pepper, if needed. Place prepared vegetable gnocchi onto platter along side warm steaks; garnish with feta cheese and pine nuts.  Serve at once!

Now You're Cookin',

Chef Alli