Saturday, October 21, 2017

Steak Picado



Yum

Steak Picado - A Mexican stew like dish that comforting and full of flavor.  Sunday Dinner worthy!  Slice of Southern

Let's make some Mexican food! 

This dish was born out of picking what looked good in the market that day.  Walking by the meat counter I spotted some beef cut up for Steak Picado.  An easy stew-like Mexican Dish that is delicious and flavorful!  It sounded good and I've never made it so let's try something new!


Steak Picado - A Mexican stew like dish that comforting and full of flavor.  Sunday Dinner worthy!  Slice of Southern

I picked up some onion, red bell pepper, and jalapeno from the produce section and set off for home.  Time to get out your cast iron skillet!  I love cooking with it as the heat retention is just what this dish calls for.  I use this one.

The recipe I chose calls for Roma tomatoes, but I just used a can of diced tomatoes and it turned out just fine.  The dish is also filled with great spices that give it that unmistakable Mexican flavor I love and crave.  


Steak Picado - A Mexican stew like dish that comforting and full of flavor.  Sunday Dinner worthy!  Slice of Southern

The dish takes about 1 hour to cook so it might be best as a great Sunday dinner!  The beef is a round steak or thin cut sirloin that has been cut into small bite sized pieces.  First it's stir fried in a skillet, then you do the same with the veggies, then the whole thing is simmered or braised in water for about 40 minutes to tenderize the beef and meld it all together.


Steak Picado - A Mexican stew like dish that comforting and full of flavor.  Sunday Dinner worthy!  Slice of Southern

Boy is this dish good!  Similar to a stew, you can serve this along side a rice dish such as my Confetti Rice and some tortillas.  They are the perfect vehicles to sop up all the juiciness!

Enjoy!





Steak Picado 


Serves 4
Time:  about 1 hour

1 to 1 1/2 lbs of steak (thin sliced sirloin, or round steak)
2 Tbls canola oil
1 yellow onion, thinly sliced

1 14 oz can of diced tomatoes
3 garlic cloves, minced
1 red bell pepper, diced into 1-inch pieces
2 jalapenos, minced
2 Tbls chili powder
1 tsp cumin
1 tsp dried cilantro or coriander
1 tsp black pepper

1 tsp kosher salt
Up to 2 cups water (see directions)

Heat a large cast iron skillet over medium-high heat.  Add the beef and cook until just browned.  Remove and drain on a paper towel lined plate.  Meat will not be cooked all the way through at this point.  


Add oil to the skillet and heat about 1 minutes.  Add the onions and cook until they are translucent about 3-4 minutes.  Add in the garlic, tomatoes (and juice), bell peppers, and jalapeno.  Add the beef back to the skillet and all the seasonings.  Stir to combine.

Add the water slowly to barely cover the beef and vegetable mixture; you may not need all two cups, depending on the size of the skillet.  Bring the mixture to a boil.  Lower the heat to medium low (simmer) and cover with a lid.  Cook about 40 minutes stirring occasionally.  (Note: you don't want the water to evaporate, it should be juicy. If you see that it is, reduce the heat a little and add a touch more water.)  

Serve with a side of Confetti Rice and tortillas.


adapted from Quick and Easy Steak Picado


Steak Picado - A Mexican stew like dish that comforting and full of flavor.  Sunday Dinner worthy!  Slice of Southern

Steak Picado - A Mexican stew like dish that comforting and full of flavor.  Sunday Dinner worthy!  Slice of Southern


Friday, October 13, 2017

Mom's Old Fashioned Country Zucchini Bread


Yum

This tender, rich, and sinfully delicious Zucchini Bread can be perfect for breakfast, a snack with coffee or tea, or a warm dessert. - Slice of Southern

There's nothing better than quick breads from my childhood.

Mom used to make them a lot and I'm fond of them all, but when it's late summer/early fall I get a craving for a cinnamony zucchini bread.


This tender, rich, and sinfully delicious Zucchini Bread can be perfect for breakfast, a snack with coffee or tea, or a warm dessert. - Slice of Southern

You see, it doesn't taste like zucchini, and the texture won't let you know there's zucchini in there either.  However, like carrot to a carrot cake, zucchini produces a moist and tender cake like bread.  


This tender, rich, and sinfully delicious Zucchini Bread can be perfect for breakfast, a snack with coffee or tea, or a warm dessert. - Slice of Southern

So digging through my mom's recipe archives I went and dug up her Old Fashioned Country Zucchini Bread.  This is the perfect bread for this time of year.  The winds are blowing, there's zucchini everywhere, and cinnamon flavors warm you up and make you all cozy.  



This tender, rich, and sinfully delicious Zucchini Bread can be perfect for breakfast, a snack with coffee or tea, or a warm dessert. - Slice of Southern

This tender, rich, and sinfully delicious Zucchini Bread can be perfect for breakfast, a snack with coffee or tea, or a warm dessert.  

Enjoy!





Mom's Old Fashioned Country Zucchini Bread


Makes 1 8x4" loaf

2 medium sized zucchinis 
3 cups all purpose flour
1 cup sugar
1/2 cup brown sugar, packed
2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
2 large eggs
3/4 cup canola oil
2 teaspoons vanilla extract
1 cup chopped pecans
1 cup raisins
Nonstick cooking spray

    Preheat the oven to 350 degrees.   Spray an 8x4-inch loaf pan with cooking spray.

    Trim the stem and root-end from the zucchinis and using a food processor using the shred blade, grate the zucchini.  You should end up with about 3 cups of shredded zucchini.

    Place the grate zucchini in a clean kitchen towel over a bowl and all to drain while you put together the other ingredients. 

    In a large bowl add all the dry ingredient.  In a small bowl add the eggs, oil, and vanilla.  Whisk to combine.  Add to the dry ingredients and stir until just combined.  

    Gather the towel with the zucchini and squeeze to extract as much liquid from the zucchini as possible

    Add the zucchini, nuts, and raisins to the mixture and gently fold in just until it is all distributed and combined.  The mixture will not be very wet, more crumbly.  Spoon the mixture into the loaf pan and pat the top to even out.  

    Bake for 60 - 65 minutes, until a toothpick inserted in the middle comes out clean and the top is golden brown.  They will be crunchy on the top and tender on the inside.  Cool in the pan for 10 minutes and then remove to a wire rack to cool completely.
      Kitchen Note:  This bread will keep in an airtight container for several days. You can also freeze a loaf or slice by wrapping them in cling wrap and then foil.  Freeze up to 3 months.

      This tender, rich, and sinfully delicious Zucchini Bread can be perfect for breakfast, a snack with coffee or tea, or a warm dessert. - Slice of Southern

      This tender, rich, and sinfully delicious Zucchini Bread can be perfect for breakfast, a snack with coffee or tea, or a warm dessert. - Slice of Southern



      Sunday, October 8, 2017

      Cranberry Walnut Muffins


      Yum

      Piping  hot muffins filled with crunchy walnuts, juicy plump cranberries, and a hint of cinnamon.  It was earthy, comforting, and oh so satisfying. - Slice of Southern

      Fall reminds me of certain flavors.  Earthy whole wheat flour, cinnamon, pumpkin, apples, and cranberries come immediately to mind.  So today we are going to enjoy a recipe that has some of those flavors to get you in the mood for fall.


      I used to work in the MGM Production plaza which was a complex of business headquarters.  It was a great complex and had a building with a food court that housed many different eateries.  One I particularly remember is the Coffee house that was open at the crack of dawn serving coffee drinks and some yummy pastries. 

      Piping  hot muffins filled with crunchy walnuts, juicy plump cranberries, and a hint of cinnamon.  It was earthy, comforting, and oh so satisfying. - Slice of Southern

      I remember the day that I tried their Cranberry Walnut Muffins.  I thought I had died and gone to heaven.  A piping  hot muffin filled with crunchy walnuts, juicy plump cranberries, and a hint of cinnamon.  It was earthy, comforting, and oh so satisfying.  That muffin became a daily habit/ritual of mine for quite some time.  So much that I can still taste them all these years later.


      It's wonderful how food brings back memories don't you think?  They can trigger all sorts of happy and sad times.  It's a powerful sensory experience when food is linked that way.



      Piping  hot muffins filled with crunchy walnuts, juicy plump cranberries, and a hint of cinnamon.  It was earthy, comforting, and oh so satisfying. - Slice of Southern


      So I've decided that enough time has passed since I had my favorite indulgence and I've recreated that muffin at home.  No longer will I be deprived of that comfort feeling I had when biting into that hot muffin!  Today I'm sharing that with  you so that you too can enjoy the comforting feelings.


      I took my basic muffin recipe and added some whole wheat flour for earthiness, along with some walnuts for crunch, cranberries for a flavor pop, and a dash of cinnamon.  I made these in an autumn shaped muffin tin of leaves, acorns, etc....but don't despair, they work perfectly in a regular shaped muffin tin!


      Piping  hot muffins filled with crunchy walnuts, juicy plump cranberries, and a hint of cinnamon.  It was earthy, comforting, and oh so satisfying. - Slice of Southern


      Try these warm and comforting muffins this weekend.  The aromas that will fill your kitchen will make the masses come running for breakfast!


      Enjoy!



      Cranberry Walnut Muffins

      yield:  6 muffins


      Ingredients:

      1 egg
      1/2 cup 2% milk
      1/4 cup Canola Oil
      1 cup all purpose flour
      1/2 cup whole wheat flour
      1/4 cup sugar
      1/4 cup brown sugar
      2 t. baking powder
      1/2 t. salt
      1 tsp cinnamon
      1/3 cup walnuts, chopped
      1/2 cup dried cranberries

      Directions:

      Preheat oven to 425 degrees.

      Place egg, milk, and oil in a large mixing bowl and whisk together until light.  Add flour, sugars, baking powder, salt, and cinnamon.  

      Stir until moist. Fold in walnuts and cranberries.  Don’t overmix…batter should be lumpy and a little thick.

      Spray a non-stick muffin pan with cooking spray.  Divide batter amongst 6 muffin cups filling most of the way full.

      Bake at 425 degrees for 20-25 min.



      Piping  hot muffins filled with crunchy walnuts, juicy plump cranberries, and a hint of cinnamon.  It was earthy, comforting, and oh so satisfying. - Slice of Southern


      Piping  hot muffins filled with crunchy walnuts, juicy plump cranberries, and a hint of cinnamon.  It was earthy, comforting, and oh so satisfying. - Slice of Southern





      Monday, October 2, 2017

      Spicy Apricot Glazed Chicken


      Yum



      Spicy seet grilled chicken that will make you want to sing! Perfect for late summer grilling.  -Slice of Southern

      We're having and Indian Summer here and to go with my Indian Summer Fresh Corn Salad I turned to Pinterest for the main dish.

      I love Pinterest and my goal is to actually 'make' the recipes that I pin!  Crazy huh?

      So I found a wonderful grilled chicken dish that sounded perfect and quick for our Indian Summer Cookout.  Taste of Home's Spicy Apricot Glazed Chicken caught my eye with it's spicy yet sweet glaze.  I just love that flavor combination. 


      Spicy sweet grilled chicken that will make you want to sing! Perfect for late summer grilling.  -Slice of Southern

      The good thing about this dish is that is use stuff you may already have in your refrigerator like, chili sauce, hot mustard, and apricot preserves.  (I actually had to go buy the chili sauce as I don't use that often)

      Now this recipe calls for broiling the chicken, but since it is too hot to cook inside I opted to grill the chicken on our outdoor grill.  The ingredients are simple and come together quickly. It's done in about 20 minutes so it make a great weeknight meal or it's perfect for a weekend get together.

      Spicy sweet grilled chicken that will make you want to sing! Perfect for late summer grilling.  -Slice of Southern


      Indian Summers call for gilled food that's sweet and spicy in one bite and done in 20 minutes!  How perfect is that.  You're gonna love the flavor.  What a great way to jazz up your everyday chicken!

      Enjoy!







      print recipe


      Spicy Apricot Glazed Chicken

      Indian Summers call for gilled food that's sweet and spicy in one bite and done in 20 minutes!

      Ingredients
      • 1/3 cup apricot preserves
      • 1/4 cup chili sauce
      • 1 Tablespoon hot mustard
      • 1/4 tsp salt
      • 1/4 tsp pepper
      • 4 skinless boneless chicken breasts
      Instructions

      Preheat your grill to medium heat.  In a small saucepan, combine the first five ingredients; cook and stir over medium heat until heated through. Grill chicken for 6-8 minutes on each side or until a thermometer reads 165°. Brush occasionally with preserves mixture during the last 5 minutes of cooking. 


      Details
      Prep time: Cook time: Total time: Yield: 4




      Spicy sweet grilled chicken that will make you want to sing! Perfect for late summer grilling.  -Slice of Southern


      Spicy sweet grilled chicken that will make you want to sing! Perfect for late summer grilling.  -Slice of Southern


      Saturday, September 30, 2017

      Indian Summer Fresh Corn Salad


      Yum

      Make this perfectly delicious salad that highlights fresh summer corn.  It's easy and tastes oh so fresh! - Slice of Southern

      So we are switching gears around here once again.

      We had about a week and a half of great fall weather and then BAM! here comes the heat again.  It's been in the mid nineties all week long.  I can't keep up.  I've been cooking some great fall comfy food and now it's too hot to cook inside.  What's a girl to do?  

      Get out and grill again!  I would call this Indian Summer for sure.  This is typical of Southern California but mother nature was really sneaky this year, giving us that teaser of really cool weather.


      Make this perfectly delicious salad that highlights fresh summer corn.  It's easy and tastes oh so fresh! - Slice of Southern

      So when I think of Indian Summer I think of corn.  We LOVE corn and use it some many ways.  Since we are grilling our main dish (Spicy Apricot Glazed Chicken - recipe to come) I wanted to please MGG with a salad.  One mixed with fresh corn kernels.  Yum!


      INDIAN SUMMER FRESH CORN SALAD

      MGG loves a good spinach salad so why not mix in some corn, along with the typical tomato and cucumber.  Dress it with a light citrus vinaigrette and you have one heck of a side dish.  Perfect for an Indian Summer, or anytime.

      NOTE:  I often freeze summer corn so we can have fresh corn on the cob during the winter!


      Make this perfectly delicious salad that highlights fresh summer corn.  It's easy and tastes oh so fresh! - Slice of Southern

      So go forth and make this perfectly delicious salad that highlights fresh summer corn.  It's easy and tastes oh so fresh!

      Enjoy!







      Indian Summer Fresh Corn Salad



      Serves 4

      Ingredients:

      Dressing:

      3 Tablespoons fresh lemon juice
      1 tablespoon honey
      3 tablespoons fresh snipped cilantro
      1/2 cup olive oil
      1/4 teaspoon salt
      1/4 teaspoon black pepper

      Salad:
      2 ears fresh sweet corn, cooked
      1 cup fresh baby spinach
      3//4 cup cucumber, diced
      1 medium tomato, diced

      Instructions:


      In a mason jar combine dressing ingredients and shake vigorously to combine.

      Cut the corn from the cob and add it to a large bowl. Add the spinach, cucumber, and tomato. Toss to combine. Drizzle dressing over until lightly dressed. (You will most likely have leftover dressing,) Serve at room temperature.


      Make this perfectly delicious salad that highlights fresh summer corn.  It's easy and tastes oh so fresh! - Slice of Southern

      Make this perfectly delicious salad that highlights fresh summer corn.  It's easy and tastes oh so fresh! - Slice of Southern




      Sunday, September 24, 2017

      Sirloin Steak Tips with Black Pepper Mushroom Gravy


      Yum

      How about a 30 minute meal?  Yes, you can have a delicious, succulent dish of steak tips smothered in a black pepper mushroom gravy in just 30 minutes. - Slice of Southern

      Go figure!  I've had internet connection issues all week.

      We recently moved and had our new internet/cable/phone service set up and everything was running dandy for about a week.  Then BAM!  my internet connection decided to go glafunky on me and it would go on an off about every 3 minutes.  UGH!  I couldn't get anything done.  Thank god for cell phones!  Using that as a failsafe was great but try to write a blog post on a phone.  Ummmm, nope!

      So the nice techy guy came out and fixed us all up!   Who would have thought that it was wireless connection problems because the house was large and service in all the rooms just wasn't happening!

      So now I'm back in business which brings me to my recipe today.  Moving is a painI hate it!  If I never see another box I'd be in heaven.  Seriously.  So when you have to work during the day, come home and unpack some boxes, and then MGG comes home and looks at me like "What's for dinner?"  Ugh again!  I need some quick meals.  How about some comfort food that you can make in 30 minutes?  Yaaaaaaaaaaaassssss!


      How about a 30 minute meal?  Yes, you can have a delicious, succulent dish of steak tips smothered in a black pepper mushroom gravy in just 30 minutes. - Slice of Southern


      Sirloin Steak Tips with Black Pepper Mushroom Gravy


      Let's do some sort of steak and gravy over mashed potatoes.  Sounds good and comforting to me!  Now, I've made several versions of steak tips before such as my Beef Stroganoff with Horseradish Sour Cream and my Beef Burgundy Stew, however I wanted something similar but fast!  How about a 30 minute meal?  Yes, you can have a delicious, succulent dish of steak tips smothered in a black pepper mushroom gravy in just 30 minutes.  Oh man!  Just give me the bowl already!


      How about a 30 minute meal?  Yes, you can have a delicious, succulent dish of steak tips smothered in a black pepper mushroom gravy in just 30 minutes. - Slice of Southern

      The trick is to buy a sirloin steak and cut it yourself into cubes.  Cook it until it is medium so that it remains juicy and tender, then make the black pepper mushroom gravy.  Simple as that.  Oh, and use leftover mashed potatoes, or buy some.  So much quicker.  You want nice hot potatoes on the bottom so they soak up all that meaty, juicy gravy.  The flavors are to die for.


      How about a 30 minute meal?  Yes, you can have a delicious, succulent dish of steak tips smothered in a black pepper mushroom gravy in just 30 minutes. - Slice of Southern

      So as promised this was done in 30 minutes.  MGG was a happy camper and all turned out right in the world.  Internet connection included!

      Enjoy!





      Sirloin Steak Tips with Black Pepper Mushroom Gravy


      1 pound top sirloin steak, cut into 3/4-inch pieces
      1 tablespoon butter
      2 tablespoons finely chopped shallots
      1 (8 oz) package pre-sliced baby bella mushrooms
      1 teaspoon minced garlic
      1 tablespoon low-sodium soy sauce
      3 tablespoons flour
      1 1/2 cups low-sodium beef broth
      1/2 teaspoon black pepper
      1/4 teaspoon salt
      3 fresh thyme sprigs
      Hot cooked mashed potatoes

      Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steak and sauté for 5 minutes, browning on all sides. Remove from pan to a plate and keep covered.

      Melt butter in the skillet over medium-high heat. Add shallots and mushrooms and cook for 4 minutes, stirring often.   Add garlic and cook for 30 seconds. Stir in soy sauce. Sprinkle flour over mushroom mixture.  Cook 1 minute, stirring constantly. Gradually add broth, stirring constantly.

      Add the pepper, salt, and thyme sprigs. Bring to a boil and cook 2 minutes or until thickened. Return beef and any juices back to the skillet.  Continue to cook another 1-2 minutes or until thoroughly heated. Discard thyme sprigs.

      Serve over hot mashed potatoes.

      How about a 30 minute meal?  Yes, you can have a delicious, succulent dish of steak tips smothered in a black pepper mushroom gravy in just 30 minutes. - Slice of Southern

      How about a 30 minute meal?  Yes, you can have a delicious, succulent dish of steak tips smothered in a black pepper mushroom gravy in just 30 minutes. - Slice of Southern



      Sunday, September 17, 2017

      Lemon Herb Grilled Shrimp and Scallops


      Yum

      Light lemony flavor combined with bright herbs bring these grilled shrimp and scallops to a whole different level that just screams summer!   - Slice of Southern

      I've been remiss in posting this week and I'm sorry for that, but between 105 degree weather with 80% humidity (Hawaii anyone!) with sporadic thunderstorms, and then all of a sudden it's 80 (which is cool for this time of year) I had to go and get sick!

      Yep...

      I did it...I got a painful sore throat, which I NEVER get.  So I've been off my game a little.


      Light lemony flavor combined with bright herbs bring these grilled shrimp and scallops to a whole different level that just screams summer!   - Slice of Southern

      So to make it up to you I'm going to share a GREAT recipe with you for some late summer grilling!  I don't post many seafood recipes here on Slice of Southern, but MGG loves seafood.  Me, not so much.  So every now and then we satisfy his cravings and cook up a wonderful fish dish for him.  I'll usually cook chicken for my self using the same flavorings so we have a nice, easy, and tasty dinner that's similar.  

      So he requested shrimp and scallops this time around.  Grilled ones!  So I immediately thought of using a wonderful lemon and herb sauce as the basis for this dish that would compliment the fish well.

      Light lemony flavor combined with bright herbs bring these grilled shrimp and scallops to a whole different level that just screams summer!   - Slice of Southern

      LEMON HERB GRILLED SHRIMP AND SCALLOPS

      Light lemony flavor combined with bright herbs bring these grilled shrimp and scallops to a whole different level that just screams summer!  

      This dish is easy enough to make for a party and can be scaled for an intimate dinner for 2 or 4.  I like easy, quick meals and you can't get much easier that making a basting sauce and grilling some fish.  Fish cooks in no time at all and you'll have dinner on the table in about 15 minutes start to finish!  I did use a specialty pan to help me along.  This Pro Ceramic Shrimp and Scallop Pan  is great to have because is made of ceramic, which retains heat well, and it has these wells that hold the shrimp and scallops and the basting sauce!  Perfect, but you can certainly use any pan you like.


      Light lemony flavor combined with bright herbs bring these grilled shrimp and scallops to a whole different level that just screams summer!   - Slice of Southern

      The Lemon Herb basting sauce make this dish special!  Don't forget the sauce...you'll love every bite of this dish, I promise.  Serve it with Beth's Confetti Rice and a piece of grilled bread and you have one heck of a meal!

      Enjoy!








      Lemon Herb Grilled Shrimp and Scallops

      serves 2

      1/2 lb 10-12 shrimp
      1/2 lb scallops - about 6
      salt and pepper


      Lemon Herb Basting Sauce:
      ¼ cup olive oil
      juice of 1 lemon  ( 2-3 Tablespoons )
      1 tablespoon red wine vinegar
      2 teaspoons minced garlic
      2 tablespoons dried oregano
      1 teaspoon fresh thyme, chopped
      1 teaspoon salt
      Fresh ground black pepper


      Preheat your seafood pan for 15 minutes over medium-high heat.  Meanwhile in a medium bowl combine all your Lemon Herb basting ingredients.  Remove 2 Tablespoons to a small cup and set aside.

      Add shrimp and scallops to the seafood pan. Cook scallops about 2-3 minutes to brown nicely on each side. Grill shrimp, turning once, cooking until the center is slightly opaque, about 1 to 2 minutes per side. After turning each type of fish, baste with the lemon herb sauce.  Turn one final time and baste again.  Place on a platter and drizzle with reserved lemon herb sauce.  Serve with rice.


      This post contains affiliate links which should you buy from, provide me with a small compensation, at no additional cost to you.  

      Light lemony flavor combined with bright herbs bring these grilled shrimp and scallops to a whole different level that just screams summer!   - Slice of Southern

      Light lemony flavor combined with bright herbs bring these grilled shrimp and scallops to a whole different level that just screams summer!   - Slice of Southern


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