Entree | An Inspired Cook

Category: Entree
- Steak and Potato Skillet Dish
  
  Posted at 10:53 am by NativeNM, on October 23, 2020
  My husband Joe is a steak and potatoes kind of guy. I have to be creative sometimes to come up with different ways to serve it so it’s not the same old dish time after time. This idea came from a pinterest photo that looked like stir fried steak and potatoes. However when I tried to connect to the recipe it was no longer available so I just went by the picture and took ideas on how to make it my own. The picture clearly had steak, potatoes, corn and red pepper plus some green herbs that were not distinguishable. And it also looked like it had some type of sauce, perhaps Siracha or salsa with pepper flakes. It looked so appetizing I thought I would give it a try. Instead of making it a wok dish I decided to cook some things on the grill and then add everything together in a cast iron skillet with salsa to bind it together. It was truly delicious and spicy.
  
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  Posted in Dutch Oven and Cast Iron, Entree, Recipes, Red or Green | 2 Comments | Tagged Fried Potatoes, Grilled Skirt Steak, Jan's Salsa, Roasted Corn, Roasted Red Chile, Steak and Potato Skillet Dish, Steak and Potato Stir Fry, Stir Fried Steak and Potatoes
- Spanish Beef and Potato Pie
  
  Posted at 12:42 pm by NativeNM, on September 25, 2020
  There are recipes that I’ve collected over the years that I have tucked away. Along with my hand written recipe cards and favorite cookbooks, I have kept some old magazines that have tried and true recipes that are like an old friend. I pull them out from time to time and the other day I came across an old Good Housekeeping magazine from March, 1988. On the cover is Elizabeth Taylor and one of the articles is on the International Hamburger Cookbook with recipes from countries around the world. I tried several of their recipes but the one that stands out is the Spanish Beef and Potato Pie. Throughout the years I’ve made this dish many times but I’ve added a New Mexican twist with roasted red and green chiles, often called Autumn roast, and seasoned with a green chile salt blend. It’s so delicious and makes a complete meal. Just yesterday Joe and I went to Sichlers and got some red and green chile. They roasted it separately but within the green batch there were several chiles starting to turn red. I was so happy to have a batch that I could freeze together for an Autumn roast blend. And the roasted red is so good this year, a bit hotter than the green but with that hint of sweetness that makes it so perfect. Earlier in the season we picked up a small amount of green chiles so I am beyond myself with the good fortune of having a variety of roasted chiles to experiment with. Hope you enjoy this NM Inspired Spanish Beef and Potato Pie, it is delicious, I promise!
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  Posted in Breakfast, Dutch Oven and Cast Iron, Entree, Recipes, Red or Green | 4 Comments | Tagged Autumn Roast Chile, Frittata Spanish Beef and Potato Pie, Green Chile, New Mexico Beef and Potato Pie, Roasted Red Chile, Spanish Beef and Potato Frittata, Spanish Beef and Potato Pie
- Shrimp Etouffee
  
  Posted at 3:11 pm by NativeNM, on September 11, 2020
  One of the first things I learned about Joe is his love for cajun/creole food. I didn’t grow up with it and neither did he but his family traveled quite a lot and he had opportunities to experience many different cultures and local flavors. He always remembered the spicy flavors of New Orleans as one of his favorite trips. Joe and I went to New Orleans a few years back and we sampled many of the delectable dishes that the locals enjoy. The etouffee was so memorable and one of the best things I ever ate. To make it easier on myself and anyone else who is intimidated with cajun or creole cooking I broke the recipe down into 3 parts. First I started by making the broth earlier in the day. Once the roux and stew/gravy comes together it should simmer for 20 minutes giving sufficient time to make the rice. And lastly the shrimp was cooked separately which only took a few minutes from start to finish and was ready at just the right time to top the bowl off. I found that the shrimp was cooked perfectly and did not overcook as it might have if simmered in the gravy for a longer period of time. I thought it was visually appealing with the layered rice and etouffee gravy topped by the shrimp. As with most dishes that have a spice blend the flavors develop over time. The first bowl needed a little kick so I added a sprinkle of cayenne pepper, however when we had leftovers the next day, all the flavors had time to meld together and it tasted even better.
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  Posted in Entree, Recipes | 2 Comments | Tagged Etouffee Gravy, Etouffee Stew, New Orleans, Rice, Roux, Shrimp, Shrimp Etouffee
- Roasted Tomatoes and Pasta with Burrata
  
  Posted at 12:31 pm by NativeNM, on July 23, 2020
  It seems like every summer I find a new recipe that is so good that I have to make it over and over again. Well, this is it and it comes from one of my favorite bloggers, Marie at (Proud Italian Cook). Marie’s Fettucine with Roasted Tomatoes and Burrata looked so appealing and I could only imagine the taste. I’ve made it 3 times now changing it up with different types of tomatoes and pasta but it always makes the perfect meal. Joe and I enjoy it with grilled chicken and a sprinkle of bread spices and olive oil. Sometimes I roast the tomatoes in the traditional way in the oven but when it’s too hot for the oven I have found that roasting the tomatoes in my mini wok works wonderful. You can use any pan where you can toss the tomatoes as they roast to get the same results. Here I used cherry tomatos but campari tomatoes work great also, I especially like the Kumato brown tomatoes, they have such a rich dark red color when roasted and makes this dish so appealing. Ever since I was introduced to Burrata cheese I can’t get enough of it. It pairs perfectly with roasted tomatoes. And last but not least a sprinkle of bread spices with olive oil is the perfect seasoning to top it off. It has a wonderful blend of spices with a bit of salt and chile flakes to enhance the flavors.
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  Posted in Entree, Recipes | 6 Comments | Tagged Bread Dipping Spices, Burrata Cheese, Grilled Chicken with Roasted Tomatoes and Pasta, Roasted Garlic, Roasted Tomato and Pasta with Burrata Cheese, Roasted Tomato with Fettucine, Roasted Tomatoes, Roasted Tomatoes with Pasta
- Tuscan Chicken Lasagna
  
  Posted at 12:53 pm by NativeNM, on May 26, 2020
  If you’ve ever had Tuscan chicken pasta or pizza you might like to try Tuscan Chicken Lasagna. It’s packed with grilled chicken, spinach, sun dried tomatoes, garlic and loads of mozzarella and parmesan cheese. Most Tuscan chicken recipes are made with a cream sauce but I opted for a traditional red sauce instead and it was quite delicious. Instead of making a big pan of lasagna, I made two smaller ones and placed one in the freezer for later. We enjoyed a side salad and fresh sliced bread to make this meal complete. It easily made 4 meals for the two of us.
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  Posted in Condiments and Sauces, Entree, Recipes | 5 Comments | Tagged Grilled Chicken, Spinach Mix, Sun Dried Tomatoes, Tomato Sauce, Tuscan Chicken Lasagna
- Mongolian Beef
  
  Posted at 9:49 am by NativeNM, on May 12, 2020
  Mongolian beef is one of my favorite take out dishes. There’s just something about that crispy beef covered in a delectable thick sauce that is packed with flavor and clings to every bite. Asian dishes can sometimes be challenging but since I started following “Woks of Life“, I am learning more about wok cooking and trying new techniques that make Asian food taste so good. This is one of their most popular dishes and I can see why. Ever since they posted instructions on how to prepare beef for stir fry I’ve been anxious to try it out. It cooks up with a crispy texture but so tender it almost melts in your mouth. It’s so good you might think it came from your favorite restaurant. If you love Mongolian Beef, I guarantee you will love this recipe!
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  Posted in Condiments and Sauces, Entree, Recipes | 11 Comments | Tagged Asian Dish, Best Mongolian Beef, Flat Iron Steak, Mongolian Beef, Mongolian Sauce, Wok Cooking, Woks of Life
- Nachos Supreme
  
  Posted at 7:35 am by NativeNM, on May 5, 2020
  Happy Cinco de Mayo! This year Joe and I are sharing a mountain of nachos with all our favorite toppings. These nachos have a little bit of everything to tempt your taste buds, starting with spicy ground beef and green chile cheese sauce. Then there’s the avocado corn pico with pickled jalapenos and a few black olives to top it off. Bring a fork because as you make your way through these nachos it’s like a towering Jenga, you pull out a chip and find the toppings shifting and sometimes topple. Nachos are just fun to eat and Cinco de Mayo is the best excuse to make up a platter. If you double the ground beef, you can make tacos on the side. Win Win!!
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  Posted in Entree, Recipes, Red or Green | 4 Comments | Tagged Avocado Corn Pico, Burrito Seasoning, El Pato Salsa de Chile Fresco, Green Chile Cheddar Cheese Sauce, Mountain of Nachos, Nachos, Nachos Supreme, Pickled Jalapenos, Seasoned Ground Beef
- Smoked Sausage Teriyaki Skillet with Rice Pilaf
  
  Posted at 10:10 am by NativeNM, on April 7, 2020
  Smoked sausage skillet meals are so delicious and can be made with many different ingredients to make them savory, sweet or spicy. I had some pineapple chunks in the freezer that would pair well together for a tasty teriyaki skillet dish. Adding rice pilaf on the side complimented the sweet and spicy sausage. With so much free time these days it made sense to assemble all the ingredients and start the prep work early. Once that task was done it took no time at all to put it together. I added some chopped onion and roasted red pepper to the mix but you can use other things that you have on hand including broccoli, carrots or any sweet or bell peppers. For such a simple meal it won’t be soon forgotten.
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  Posted in Condiments and Sauces, Dutch Oven and Cast Iron, Entree, Recipes, Side Dishes | 7 Comments | Tagged Rice Pilaf, Smoked Sausage and Pineapple with Teriyaki Sauce, Smoked Sausage Teriyaki Skillet Dish, Teriyaki Sauce
- Chicken and Veggies with Garlic Ginger Sauce
  
  Posted at 10:12 am by NativeNM, on February 28, 2020
  My favorite go to blog for Asian food is “The Woks of Life“. This family of four make some of the most beautiful and authentic Asian dishes you’ve ever seen. I have enjoyed learning their techniques and ingredients that go into Asian cooking. After trying many of their recipes, I have to say they are always delicious and easy to make. This recipe is my take on their Chicken and Broccoli with Brown Sauce. This made enough for a meal plus leftovers for lunch the next day. I went with veggies that my family likes and added some chili oil for a spicy kick.
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  Posted in Entree, Recipes | 2 Comments | Tagged Brown Sauce, Chicken and Brown Sauce, Chicken and Veggies with Garlic Ginger Sauce, Dark Soy Sauce, Garlic Brown Sauce, Wok Recipes, Woks of Life
- Kansas City BBQ Fries
  
  Posted at 10:23 am by NativeNM, on January 31, 2020
  For 25 years Joe and I called Kansas City home. I will always be sentimental about our time in Kansas, that’s where we raised Josh and Cam and made so many good friends. Kansas City is a passionate city. They love their barbecue and they love their Chiefs! And since Kansas City is going to the Super Bowl for the first time in 50 years, I think this is cause for a celebration. In honor of the Kansas City Chiefs I am making the ultimate super bowl dish . . . Kansas City BBQ Fries. Now you all know that Joe’s Kansas City Bar-B-Que is about the best there is with their burnt ends, ribs, brisket and pulled pork, but what you might not know is that they make the best fries too. I remember one year when they were voted #1 for the best fries in the state of Kansas; they rewarded their customers with a free fry day and gave away an order of fries with every order. Oh my goodness, you just don’t know how good they are until you’ve tasted them. On Sunday we’ll be cheering on the Chiefs and eating some good barbecue! Hope you enjoy the day no matter who you’re rooting for!
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  Posted in Entree, Recipes, Red or Green | 0 Comments | Tagged Barbecue Beef Roast, Cheese Sauce, Joe's Kansas City Bar-B-Que, Joe's Kansas City Bar-B-Que Sauce, Kansas City Barbecue, Kansas City BBQ Fries, Pickled Onions, Roasted Jalapenos
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