When I was planning the menu for Clara’s first birthday party, I had my heart set on serving mini chicken pot pies as the main course. They were the main dish at my baby shower, and I thought it would be fun to incorporate a savory pie into the menu. However, once I really started thinking about it, I realized I would have to buy over 50 of the ramekins to bake the pies in and then I’d have no use for them after the party. When my friend Annie suggested Frito Pie, I knew she was onto something. It would be much easier to make and serve, something that is definitely a plus when it comes to party food.

When I mentioned making Frito Pie for the party, I got a glazed over look from so many people. I thought it was a common food all over the country, but apparently I was wrong. For those of you not in the know, it’s basically chili served over Fritos. I thought it was a fun play on the pie theme, and it was a big hit with everyone that tried it. I kept it simple with toppings, serving it with cheese, sour cream and green onions. If you want to go all out, add sliced (fresh or pickled) jalapeños, red onions and cilantro. We scaled back the heat some since we wanted the kiddos to enjoy this too, but I’ve included the original amount below. Like all of the party food, this dish was well received (especially with the cornbread whoopie pies) and will definitely be making an appearance on our menu again soon.

I’ve been traveling quite a bit lately – first to Alabama to visit family and then to Connecticut to visit friends – and Eric made this chili while I was gone. While we were FaceTiming, he showed me the Dutch oven with this in it and I immediately requested that he save a bowl for me. Had I been home, I would have suggested making some type of southwest chicken chili, mostly because standard chili recipes never really appealed to me. Eric made a great decision choosing this recipe, though, because it clearly won me over. In true Eric fashion, he substituted beer for the water called for in the original recipe. Like any chili recipe, you can adapt this one to suit your personal tastes. Use the high range of jalapeño peppers to make it spicier. Try different types of beer to see which you like best (though make sure it’s something you’d be willing to drink). Mash more or less of the beans to change the thickness of the chili. Whatever you do, don’t leave out the chocolate! It gives this chili a depth of flavor that cannot be achieved without it. When you’re craving a delicious, no frills chili, this recipe can’t be beat.

Eric and I recently celebrated our five year anniversary. That day, he summed up our time together like this, “5 years, 4 states, 3 animals, 2 crazy people and 1 perfect little Clara!” We didn’t have big plans to celebrate, mostly because Clara is too small to go to a nice restaurant with us and we were headed to the beach with friends. What should’ve been less than four hours in the car turned into six and involved me getting into the backseat to pump a bottle for Clara because we were stuck on a bridge and couldn’t even pull off somewhere for her to eat. What can I say? Parenthood isn’t always glamorous, but I wouldn’t have changed a thing about that day. To illustrate just how desperate we were to stop, we both got excited when we found a Sonic and ended up having fast food on our anniversary. All we could do was laugh at the hilarity of the situation. To make up for our lack of a fancy anniversary meal, we made steaks. Not just steaks – bacon wrapped filets mignons topped with roasted garlic compound butter.

This whole meal had been floating around in my head since last month when I attended a webinar with someone I’m sure you all know – Ree Drummond, aka Pioneer Woman. The topic was butter, specifically the new Land O’Lakes Butter with Olive Oil and Sea Salt. She shared some of her favorite recipes with us, and since I was planning to test out this butter on top of steaks, I called in and asked her how she likes to cook her steaks. I don’t know about you, but I’ve always preferred pan-seared steaks to grilled ones and was happy to find out she feels the same. After the webinar, I was so excited to finally get this idea out of my head and into my stomach. I wanted to try the butter on its own before adding anything to it, and it was so delicious that I seriously could have licked the wrapper. It was really that good, with just the right amount of salt, a rich flavor and an ultra creamy texture. I knew I wouldn’t need to add much to it to make a compound butter that would really shine. Since it’s hard to beat garlic and butter, I ran with that and came up with a simple but flavorful compound butter that went perfectly with our steaks and baked potatoes.

This dinner was the meal to end all meals. There aren’t many ways to make filets mignons any more awesome than it already it is. In fact, I can only think of two and we did both of them in this recipe. First, wrap the filets in bacon. Second, top them with a delicious compound butter. Done and done. To cook the steaks, we seared them in our cast iron skillet before finishing them in the oven. This gave the outside a nice crust while the inside remained buttery smooth. I used both roasted and raw garlic in the compound butter, which gave it a sweet, mellow flavor with just a bit of punch. The butter was already perfectly salted, and I added fresh parsley and black pepper to finish it off.

Eric’s rare steak, snapped with my iPhone.

I’ve lamented before about the lack of good Tex-Mex food outside of Texas. Even though Eric and I only lived there just over six months, we were completely spoiled by all the fabulous Tex-Mex food. Since we rarely eat out at that type of restaurant these days (what’s the use?), I’m always on the hunt for good recipes to satisfy our cravings for it. Thankfully, my friend Elly shares this love of Tex-Mex cuisine and has now given me another recipe to enjoy (here’s my previous favorite, also from her).

This recipe wins on so many levels. These burritos are loaded with the Tex-Mex flavor I always crave. Not only do they taste fantastic the day they’re made, they also make excellent leftovers (this is coming from someone who is generally wary of leftovers that have meat). The sauce is incredible. It’s creamy enough to offset the heat of the poblanos but retain the smokiness. Since the burritos are baked, the tops get nice and crisp and prevent them from becoming soggy even when loaded with sauce. If you want to change things up a bit, you can try these with ground chicken or turkey and pinto beans. I had considered making rice or some other side to go with these, and I’m actually glad I didn’t. They were a meal on their own, and not having a side meant I didn’t have to feel guilty for eating two.

Beef and Bean Baked Burritos with Sour Cream-Poblano Sauce
Makes 4-10, depending on size

Ingredients:
1 tablespoon canola oil
1 large onion, diced
1 pound ground beef or sirloin
3 cloves garlic, minced
1 tablespoon tomato paste
1 can black beans, drained and rinsed
1/4 cup water
1/2 teaspoon cumin
1/2 teaspoon oregano
1 1/4 teaspoons chili powder
1/8 teaspoon cayenne
1 teaspoon brown sugar
1 cup shredded Monterey Jack, cheddar, or cheese of your preference
4-10 tortillas, depending on size (4-5 for burrito-sized, more for soft taco or fajita sized)
Cooking spray
2 poblano peppers
2 tablespoons butter
1 jalapeno pepper (optional)
2 tablespoons flour
2/3 cup chicken broth (preferably room temperature)
1/2 cup sour cream (light is fine)

Directions:
Preheat oven to 400º and lightly grease a baking sheet with cooking spray. Heat a large skillet over medium heat, then add the oil. Once the oil is hot, add the onion and cook for 3-5 minutes or until the onion begins to soften. Add the ground beef and break up with a wooden spoon. Continue cooking until the meat is cooked through, then drain off any fat if necessary. Add the garlic and tomato paste and cook for about a minute. Stir in the beans, water and spices and add salt to taste. Reduce heat to a simmer and cook until most of the liquid has been absorbed.

Place about 2 tablespoons (or more, depending on size) of cheese at the end of each tortilla. Top with a generous amount of the beef and bean mixture. Roll into a burrito by folding the left and right sides in and then rolling away from you. Place the burrito seam-side down on the baking sheet and repeat process with remaining tortillas, cheese and filling. Lightly spray with cooking spray, then bake for about 20 minutes until the tortillas are golden and crisp.

Meanwhile, prepare the sauce. Roast the poblanos, either directly over a gas flame or under the broiler, until the skin is charred. Place in a small bowl and cover with plastic wrap until cool enough to handle. Peel the peppers, remove the stem and seeds and dice.

In a small saucepan set over medium heat, melt the butter. Once butter has melted, whisk in flour and cook for an additional minute, whisking constantly. Slowly whisk in the chicken broth and then add the poblano peppers. Continue to simmer, whisking frequently, until sauce has thickened. Stir in the sour cream and add salt and pepper to taste. Heat through, then spoon sauce over the burritos.

Source: Elly Says Opa

Annie and I didn’t plan in advance what meals we’d make while I was there, though a certain dessert (which you’ll see Friday) was on our list. She actually had this recipe on her menu plan for the prior week but wasn’t able to make it. When I saw it on the menu board in her kitchen, I told her how awesome it sounded. We decided to make it for dinner the following night, and that was a very good decision. Perhaps my favorite part of cooking this dinner was how excited Andrew got when he found out it would be cooked on the grill.

This burger is, without a doubt, a bacon lover’s burger. Not only is there bacon in the jam, but bacon is also cooked right into the burger. The jam is the perfect balance of sweet and savory. I love caramelized onions, and adding bacon and balsamic to them makes them completely irresistible. The burgers are incredibly juicy and are almost sinful when topped with the jam. Since I obviously couldn’t bring home a burger to Eric, I will definitely be making these soon so that he can experience their awesomeness.

Bacon Burgers with Bacon-Onion-Balsamic Jam
Serves 4

Ingredients:
For the jam:
4 thick slices applewood-smoked bacon, cut crosswise into 1/2-inch strips
1 large red onion, halved and thinly sliced
Kosher salt and freshly ground black pepper
1/3 cup balsamic vinegar
1/2 teaspoon Dijon mustard
1/3 cup water

For the burgers:
2 thick slices applewood-smoked bacon
1-1/2 pounds ground beef (85% lean)
1/2 teaspoon Worcestershire sauce
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
4 hamburger buns, split
Sliced Gruyere cheese, optional

Directions:
Cook the bacon in a large skillet set over medium heat until lightly browned but not crisp, about 8 minutes. Use a slotted spoon to transfer to paper towels to drain. Discard all but about 2 tablespoons of oil from the skillet.

Add the onion to the skillet, season with salt and pepper to taste, cover and cook for 2 minutes. Uncover and add a splash of water, then scrape up any browned bits from the bottom of the skillet. Cover and continue cooking, stirring occasionally, until the onions are soft, about 10 minutes. Stir in the vinegar, mustard and water. Return the bacon to the skillet and simmer until the liquid has thickened and most of it has been absorbed, 2-4 minutes. Transfer the jam to a small bowl, let cool slightly and cover with plastic wrap. The jam can be left at room temperature or refrigerated for up to 2 days. If refrigerated, gently reheat before serving.

To make the burgers, mince the bacon. Transfer to a large bowl, and add the beef, Worcestershire, salt and pepper. Gently combine until well mixed but not overworked. Form into 4 equal patties, each about 3/4 to 1-inch thick. Using your thumb, make a deep depression in the center of each payy to prevent them from swelling during cooking.

Heat a gas or charcoal grill to medium-high heat (400º to 450º). Grill the burgers over direct heat until grill marks form, 4-5 minutes. Flip and continue cooking an additional 4 minutes for medium doneness. For more well done burgers, cook an additional minute. As the burgers are finishing up, add cheese if desired. Transfer to a plate and tent with aluminum foil. Toast the buns on the grill for about 1 minute. Top each burger with about 1/4 cup of jam and serve immediately.

Source: Fine Cooking, July 2011

My cast iron skillet is one of my most used kitchen tools. Eric’s mom gave it to me a couple years ago, and I imagine I’ll be giving it to my son or daughter some day. They last forever, and no kitchen is complete without one. This one has served me well in the time I’ve had it, and some of my favorite recipes have been made in it. This one, which Eric and I have made several times now, can certainly be added to that list of favorites. The marinade only requires one ingredient, and chances are we have everything we need to make this at any given time.

These tacos are so simple to make that we spend more time making the homemade chips and salsa than we do cooking this meal. The tacos are smoky and spicy, but the goat cheese helps to tone down the heat just a bit. And while caramelized onions aren’t something I think of as typically going with tacos, they are the perfect accompaniment to these. My only minor complaint with this recipe is that my eyes water like crazy when we’re cooking the steak. A steak covered in chipotles and then placed in a hot skillet is certain to smoke, so just be aware of that and open the windows before you start cooking. This steak is incredibly flavorful on its own, but Eric and I still like to add some chipotle and tomatillo salsa just to up the flavor (and heat).

Chipotle Steak Tacos with Caramelized Onions
Serves 4

Ingredients:
4-5 chipotles in adobo
1 pound skirt or flank steak
3 tablespoons canola, divided
2 medium onions, sliced 1/4-inch thick
12 warm corn tortillas
sea salt
goat cheese
salsa for serving, optional

Directions:
Puree the chipotles in a small food processor until smooth. Rub each side of the steak with the chipotles and marinate in the refrigerator for 1-2 hours or on the counter for 30 minutes.

Preheat oven to the lowest setting (or a warm setting, if you have one). In a large skillet, preferably cast iron, heat two tablespoons of the oil over medium-high heat. Add the onions and cook until golden but not completely caramelized, about 8 minutes. Transfer to a heat proof bowl and keep in the oven until ready to serve.

Add the remaining tablespoon of oil to the skillet and return to medium-high heat. When the oil is hot, place the steak in the skillet and cook to your desired doneness, about 3 minutes per side for medium-rare skirt steak and 5 minutes per side for medium-rare flank steak. Remove from skillet and allow the meat to rest for at least 5 minutes. Slice against the grain and toss with the onions. Taste for seasoning and add salt if needed. Serve with the warmed tortillas, goat cheese and salsa.

As seen on Elly Says Opa, originally from Mexican Everyday by Rick Bayless

Eric and I enjoy steak, but it’s not something we cook on a regular basis. After trying this recipe, however, that might change. You know how sometimes you’ll stumble across a recipe that is completely perfect? This was that kind of recipe for us. With minimal ingredients and effort, we had a fancy(ish) steakhouse dinner without leaving home.

This recipe starts with an inexpensive cut of meat, top butt. You may think that, in order to have restaurant-worthy steak, an expensive cut is required. I thought that until trying this recipe. Sure, it’s one thing to use a lesser cut if the steak is being marinated for fajitas. It’s another thing altogether when the steak is being pan seared and topped with pan sauce. I had my doubts that this recipe would result in a tender, flavorful steak, but I should’ve known better than to doubt the people at Cook’s Illustrated. This meal exceeded my expectations, and I foresee my red meat intake increasing in the near future as I try different sauces using this technique. The mustard cream sauce was my favorite part of this recipe, and it dressed up the steak nicely. The shallot and mustard gave the sauce a little kick that was balanced out but not suffocated by the cream. It’s what truly made this feel like a dinner out instead of a quick weeknight dinner.

Cook’s Illustrated has a wonderful primer on steaks and mentions that this type of steak is also known as boneless shell sirloin, butt steak, top sirloin butt, top sirloin steak and center-cut roast. Additionally, the flap meat steak can also be found as top sirloin tips, beef sirloin tips, sirloin tip steak and sirloin flap meat for tips. Just remember to keep an eye out for various names since they can vary by region and market.

Pan Seared Steak with Mustard Cream Sauce
Serves 2

Ingredients:
1 tablespoon vegetable oil
1 boneless shell sirloin steak (top butt) or whole flap meat steak, about 1 pound and 1 1/4 inches thick
1 small shallot, minced (about 2 tablespoons)
1 1/2 tablespoons dry white wine
1/4 cup low-sodium chicken broth
3 tablespoons heavy cream
1 1/2 tablespoons whole-grain Dijon mustard or coarse brown mustard

Directions:
Heat oil in a large skillet over medium-high heat. Season both sides of the steak with salt and pepper, then place in skillet. Cook, without moving, until well browned, about 2 minutes. Using tongs, flip steak. Reduce heat to medium and continue cooking until well browned on the second side. For medium-rare, cook for about 5 minutes or until the internal temperature reaches 125º. For medium, cook for about 6 minutes or until steak reaches 130º.

Remove steak from skillet and place on a large plate or cutting board. Tent loosely with foil and allow to rest until the temperature reaches 130º for medium-rare and 135º for medium, anywhere from 12 to 15 minutes.

Meanwhile, pour off all but 1 tablespoon of fat from the skillet. Return to low heat and add shallot. Cook, stirring frequently, until the shallot begins to brown, 2 to 3 minutes. Add wine and increase heat to medium-high. Simmer rapidly for about 30 seconds and use a wooden spoon to scrape up any browned bits that may have formed on the bottom of the skillet. Add broth and simmer until reduced to 2 tablespoons, about 3 minutes. Add cream and any juices from the resting steak. Continue cooking for about a minute, then stir in mustard. Season to taste with salt and pepper.

Using a sharp knife, slice steak about 1/4 inch thick against the grain on the bias. Arrange on two plates, spoon sauce over the top and serve immediately.

Source: Cook’s Illustrated, September/October 2005

If you were to ask me what I love most about summer, my answer would most definitely be grilling (or more specifically, grilled food). I love the carefree feeling that comes with summer weekends – cooking out with friends, enjoying drinks, playing games in the backyard. Summer is so leisurely and no-fuss, and I love that about it. While I’m always up for standard cookout fare, sometimes it’s fun to dress things up a bit. This burger does that but still maintains that laid-back summer feeling.

Eric and I both love poblano peppers, so I was pretty excited when I stumbled across this recipe in a stack of cooking magazines my friend Jackie gave me. What’s not to love about hamburgers that incorporate poblanos and chipotles? These burgers are slightly more involved than regular ones, but the payoff is well worth it. This recipe uses ground sirloin, which many people would consider to be too lean to make decent burgers. However, these are some the juiciest and most succulent burgers I’ve ever had. The secret is something that may surprise you – bread. If you’ve ever made meatballs, you may be familiar with the term panade, which is basically a paste made of bread and milk. That mixture is what keeps these burgers tender and moist and is the reason you can use a leaner cut of meat. The burgers are full of flavor from the roasted poblanos and spices, but the chipotle cream turns them into something magical. It is a bit spicy, but it complements the burgers so well. Eric and I made these for ourselves this time, but we’ll definitely be making these for friends next time we have a cookout.

If you’re only making two of these, the uncooked patties freeze well and just need to be thawed in the refrigerator before being grilled.

Spicy Poblano Burgers with Chipotle Cream
Serves 4

Ingredients:
2 poblano peppers
1 tablespoon skim milk
1 slice white bread, crusts removed, and torn into 1/2-inch pieces
3 tablespoons minced fresh cilantro, divided
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound ground sirloin
1/2 cup light sour cream
1 tablespoon minced shallots
1 teaspoon fresh lime juice
1 chipotle chile, finely chopped
2 teaspoons adobo sauce
Cooking spray
4 hamburger buns, toasted on the grill
Lettuce, onions, etc. for serving

Directions:
Preheat broiler to high. Place poblanos on a foil-lined baking sheet and broil about 8 minutes, turning occasionally, until blackened. Place in a bowl and cover with plastic wrap. Alternately, place in a plastic bag and seal. Let stand for 15 minutes. Remove skin and discard seeds and ribs. Finely chop peepers and set aside.

In a large bowl, combine milk and bread pieces. Mash with a fork until a smooth paste is formed. Add poblanos, half of cilantro, cumin, coriander, paprika, 1/4 teaspoon of salt and pepper and beef. Gently toss to combine, taking care not to overwork the meat. Divide into 4 equal portions and shape into a 1/2-inch thick patty. Press gently in the center of each to form a small indention. Cover and refrigerate until ready to grill.

Preheat grill to medium-high heat or prepare coals. Meanwhile, make chipotle cream by combining the sour cream with the remaining cilantro, salt and pepper. Stir in shallots, lime juice, chipotle and adobo sauce. Set aside.

Coat the grill rack with cooking spray and place the patties on top. Grill for 3 minutes or until grill marks appear. Turn and continue cooking an additional 3 minutes or until burgers reach desired stage of doneness. Serve with chipotle cream sauce, lettuce and any other desired toppings.

Source: Cooking Light, July 2010

The brisket is melt-in-your-mouth tender, bursting with tons of southwest flavors.  Not to mention, it is a breeze to make.  All you have to do is season and sear the meat, then slow cooker does the rest.  The brisket is delicious on its own, but the addition of the chipotle slaw really takes this meal to another level.  It’s smoky, spicy, a little sweet and goes perfectly with the brisket.  This does make quite a bit of food, especially if you’re only cooking for two, but the leftovers taste just as delicious.

I highly recommend having all the ingredients for the brisket prepped and ready before you start cooking (a technique called mise en place).  I’m not great about always doing that when I cook, but I knew I would have to with this one as soon as I read the recipe.  It moves very quickly, and you don’t want to be measuring out spices or vinegar while your garlic is in the skillet about to burn.  If you take the time to prep ahead of time, this recipe will go much more smoothly.

Southwestern Brisket Tacos
Ingredients:
3 pounds beef brisket
Kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil
5 cloves garlic, peeled and smashed
1 spanish onion, halved and thinly sliced
1 tablespoon chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/4 cup apple cider vinegar
1 1/2 cups water
1 (14 1/2-ounce) can whole peeled tomatoes, with their juices (I could only find 28-ounce cans of whole tomatoes and just used half a can.)
1 to 2 whole canned chipotle chiles in adobo (I got plenty of flavor from using just one, but use two if you like it spicy.)
2 bay leaves
1/4 cup molasses
To serve:
Corn or flour tortillas
Chipotle Slaw, recipe follows

Directions:
-Generously season the beef with salt and pepper, to taste.
-Heat oil in a large, heavy skillet over medium-high heat until just beginning to smoke.
-Add the meat and sear about 5 minutes each side, turning only once.
-Transfer meat to slow cooker, leaving skillet on the heat.
-Add garlic, onion, chili powder, coriander and cumin to the drippings in skillet and stir until fragrant, about one minute.
-Add vinegar and allow to boil until it’s almost gone, scraping the bottom of the skillet to get up the little bits.
-Stir in water and pour mixture over brisket.
-Crush tomatoes through your fingers into the slow cooker; add juices, chipotle, bay leaves and molasses.
-Cover the slow cooker and set it on low heat.  Cook for 8-10 hours, until fork tender.
-To serve, you can take the easy route and simply pull the beef apart with two forks and stir into the sauce, discarding the bay leaves.
-If you don’t mind doing a little more work, strain the sauce to remove the vegetables and bay leaves.  Skim the fat and place the sauce into a small saucepan.  Simmer to reduce and thicken just a bit.  Add back to pulled brisket and stir to thoroughly coat brisket with sauce.
-To serve, heat the tortillas.  Add brisket and top with Chipotle Slaw.

Serves 6-8, depending on how much you stuff the tacos

Adapted from Smitten Kitchen, originally from Food Network

Chipotle Slaw
Ingredients:
2 teaspoons finely chopped canned chipotles in adobo
1/2 cup mayonaise
2 tablespoons honey
1 tablespoon lime juice
1/2 pound (about 2 cups) shredded white cabbage
1/4 cup finely chopped red onion
1/4 cup thinly sliced green onions

Directions:
-Combine chipotle, mayonaise, honey and lime juice in a large bowl.  Add cabbage and onions, tossing to coat.  Add salt and pepper to taste.
-Refrigerate until ready to serve.

Adapted from Emeril Lagasse

Flank Steak with Chimichurri
Ingredients:
1 1/2 pounds trimmed flank steak
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon black pepper
1 large garlic clove
1 1/2 cups fresh cilantro
1 1/2 cups fresh flat-leaf parsley
1/4 cup distilled white vinegar
1/3 cup olive oil
1/4 teaspoon cayenne

Directions:
-Preheat broiler.
-Pat steak dry.
-Stir together 1 teaspoon salt, cumin, coriander, and pepper in a small bowl and rub mixture onto both sides of steak.
-Broil steak on a broiler pan about 4 inches from heat 6 minutes per side for medium-rare. (We grilled ours in a grill pan to medium.)
-Transfer to a cutting board and let stand 5 minutes.
-Meanwhile, with motor running, add garlic to a food processor and finely chop.
-Add cilantro, parsley, vinegar, oil, cayenne, and remaining 1/2 teaspoon salt, then pulse until herbs are finely chopped.
-Holding a knife at a 45-degree angle, thinly slice steak.
-Serve with chimichurri sauce.

Source: Epicurious