Entree | An Inspired Cook

Category: Entree
- Pan Seared Scallops
  
  Posted at 11:52 am by NativeNM, on January 21, 2014
  Scallops rate pretty high on my favorite foods list. They tend to be pricey so we don’t have them all that often. I love the succulent sweet meat that practically melts in your mouth when cooked to perfection. Pan searing can be one of the easiest and tastiest ways to serve them but it’s important to pat them as dry as possible to get that beautiful sear that holds so much flavor. Once you have a hot skillet in place they take only a few minutes to prepare. A rice pilaf with dried cherries is a tasty side dish to go alongside.
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  Posted in Dutch Oven and Cast Iron, Entree, Recipes | 2 Comments | Tagged Pan Seared Scallops, Sea Scallops
- New Mexico Red Chile Posole
  
  Posted at 9:11 am by NativeNM, on December 24, 2013
  Traditional New Mexico Posole is a rich hearty stew made from red chiles, pork and dried corn also known as hominy. Most New Mexicans have a bowl of posole and tamales during the holidays between Christmas and New Years. I will miss being in NM for the holidays, seeing the lighted luminarias and the aroma of chile in the air which is breathtaking this time of year. But I won’t miss out on having a comforting bowl of posole with a pork tamale. This year I made a more traditional red chile posole and it was so good, it reminded me of home. Have a wonderful holiday everyone!
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  Posted in Dutch Oven and Cast Iron, Entree, Recipes, Red or Green, Soups, Stews and Chili | 4 Comments | Tagged Ancho Chile, Guajillo Chile, Hominy, New Mexico Red Chile Posole, Red Chile Posole, Tamales, Traditional New Mexico Posole
- Hawaiian Pizza with Sweet Chili Tomato Sauce
  
  Posted at 8:32 am by NativeNM, on December 3, 2013
  Awhile back Joe took me out for pizza where I found this Hawaiian pizza on the menu with a sweet chili tomato sauce. The sauce caught my attention and I was a bit skeptical if I would like it or not. To my surprise it was amazing! The sauce was the key to this pizza, a slightly sweet sauce that complimented the Canadian bacon and fresh pineapple flavors. I knew from the first bite that I had to recreate this at home. I have to say I enjoyed my homemade version as much if not more than the restaurant’s version. If you like to try new things, give this pizza a try, I think you’ll like it!
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  Posted in Entree, Recipes | 4 Comments | Tagged Canadian Bacon, Hawaiian Pizza, Pineapple, Pizza Dough, Sweet Chili Tomato Sauce
- Mexican Carnitas
  
  Posted at 10:19 am by NativeNM, on November 12, 2013
  I’ve been saving a pork butt roast in the freezer for something that could last more than just one meal. I love the aroma of slow cooked pork and anything that can be stuffed in a tortilla makes for an easy and tasty meal. These chunks of pork were cooked low and slow with the flavors of chiles and citrus to the point of falling apart. I had a plan to make tacos one night and a use the leftover carnitas for a pot pie or shepherds pie for Joe and I the next night. After all, this was a 3 pound roast, surely there would be plenty for the next day . . . but as it turns out my youngest/midnight bandit ate near all of it before morning!
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  Posted in Dutch Oven and Cast Iron, Entree, Recipes, Red or Green | 4 Comments | Tagged Citrus Marinated Pork, Mexican Carnitas, Mexican Pulled Pork, Slow Cooked Carnitas
- Buffalo Pretzel Chicken
  
  Posted at 8:40 am by NativeNM, on November 8, 2013
  I was in New Mexico a couple weeks ago and witnessed the beautiful fall colors in my home state. The Cottonwood trees along the Rio Grande were especially gorgeous in their golden yellow hue while traveling I 25 through Albuquerque. This past week here in Kansas the trees have peaked and very pretty as well. I’m slow to get back in the kitchen and been enjoying the easy comfort foods that I used to enjoy back home. One of my favorites is “Crumb Chicken” which my Mom used to make often. Now remember, this was a long time ago on the farm when we didn’t worry so much about fats and cholesterol. She would cut up a whole chicken and dip each piece in melted butter, then in crushed cornflake crumbs and bake it until it was as crisp as fried chicken. Oh, it was so good! I make my own version but a bit healthier than Mom used to make. I found these Pretzel Crisps that make a flavorful crumb coating for chicken. Instead of melted butter, I used buttermilk which coats the chicken and keeps it moist and tender.
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  Posted in Entree, Recipes | 2 Comments | Tagged Baked Chicken, Buffalo Pretzel Chicken, Buttermilk Ranch Chicken, Crumb Chicken, Pretzel Coated Chicken
- Toasted Ravioli with Pancetta and Herb Pasta Sauce
  
  Posted at 10:36 am by NativeNM, on October 15, 2013
  If you go to the trouble to make ravioli from scratch, it’s a must to set aside some to make toasted ravioli. It’s really simple to put together and pan fries in minutes for a quick meal. Using thawed ravioli, these pasta squares cook up crisp while trapping the gooey cheese inside the shell. All that’s needed is a tasty pasta sauce. I tried out a new recipe for a tomato based sauce with pancetta and herbs. It’s must have tasted pretty good because the guys devoured them in no time.
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  Posted in Dutch Oven and Cast Iron, Entree, Recipes | 3 Comments | Tagged Homemade Cheese Ravioli, Pancetta and Herb Pasta Sauce, Toasted Ravioli
- Cheese Ravioli From Scratch (to put up in the freezer)
  
  Posted at 9:37 am by NativeNM, on October 11, 2013
  I have a pasta maker sitting in the pantry but I haven’t pulled it out and made any pasta in awhile. Pasta is relatively easy to make, it’s just a combination of flour, eggs and salt with a little olive oil and extra flour as you roll it through the pasta roller. But like pie dough it takes a little practice. Until now I’ve only tried ravioli once and without a ravioli tray I had a hard time of it. So I decided that next time I tackled ravioli I was going to get myself a ravioli tray and roller. I have to say I am so glad that I did, it made the job so much easier. The cheese filling went a lot further than I anticipated and I was able to put up several dozen ravioli in the freezer. Now we can pull out just the amount we want for a quick meal. When frozen they hold together better when placed in boiling water and cook in as little as 6 – 7 minutes. And if you like toasted ravioli just thaw them first and they can be pan fried a couple minutes on each side.
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  Posted in Bread, Entree, Recipes | 2 Comments | Tagged Cheese Filling, Cheese Ravioli, Homemade Pasta, Pasta from Scratch, Ravioli Tray
- Spicy Garlic Wings
  
  Posted at 10:05 am by NativeNM, on October 2, 2013
  It’s that time of year again . . . Hockey is back and my Detroit Red Wings start a new season that kicks off tonight! I’m so excited and can’t wait until the puck drops! This is a special year for the Red Wings, they just moved into the Eastern Conference with the Atlantic Division which includes 3 other original six teams. The Red Wings are hosting the outdoor Winter Classic on New Years Day to be held at the University of Michigan. And it’s also an Olympic year in which many of the Red Wings will compete for their native country. Plus the Red Wings will be featured on the HBO series 24/7 this year. Special year to be sure! As you all know, I make a big platter of wings to celebrate opening day and wish my Red Wings Good Luck! They kick off the season versus Buffalo so I’m definitely NOT making Buffalo wings. Instead I’m going with Spicy Garlic Wings. The sauce is definitely spicy and paired with garlic, lime and coriander. Just the thing for game night. So here’s to a great season and Lets Go Red Wings!!
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  Posted in Entree, Recipes | 4 Comments | Tagged Sambal Oelek Chili Paste, Spicy Garlic Sauce, Spicy Garlic Wings, Yogurt Dipping Sauce
- Cherry Tomato Basil Pesto Pasta
  
  Posted at 9:56 am by NativeNM, on August 27, 2013
  It’s been awhile since I’ve made any pasta. During the summer month’s I get caught up in grilling outdoors and picking up farmers market fruits and veggies that I can’t get any other time of year. Lately I’ve been feeling a need for some comfort food and pasta is especially good to bring back the comforts of home. I love anything pesto and this turned out especially good using fresh cherry tomatoes, inspired from Lidia Bastianich of “Lidia’s Italy”. The flavors that come through are so fresh but at the same time robust. I added some crisp bacon bits to compliment the fresh tomato. It couldn’t have been better! Continue reading →
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  Posted in Condiments and Sauces, Entree, Recipes | 4 Comments | Tagged Bacon, Cherry Tomato and Basil Pesto, Cherry Tomato and Basil Pesto Pasta, Farfalle Pasta, Fresh Basil, Fresh Cherry Tomatoes
- Steak Salad with Spicy Peppercorn Dressing
  
  Posted at 8:10 am by NativeNM, on August 6, 2013
  I have been obsessed with skirt steaks this summer. It is one of the most affordable and tastiest steaks to ever put on the grill. I’ve been making steak tacos a lot this summer and saving any extra steak for a steak salad. It’s so good over leafy greens with some crunchy tortilla strips. I made a spiced up dressing with a creamy peppercorn base mix from Penzey’s. I lightened it up by subbing greek yogurt for the mayo and buttermilk for the sour cream. It was so good! Adding a roasted jalapeno, some green onion and cilantro gave it a flavor of the southwest.
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  Posted in Condiments and Sauces, Entree, Recipes | 2 Comments | Tagged Grilled Onions, Penzey's Creamy Peppercorn Dressing Base Mix, Roasted Anaheim Chiles, Spicy Peppercorn Dressing, Steak Salad, Tortilla Strips
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