Posted at 9:31 am , on August 15, 2017
Have you ever wondered what to do with those sweet mini peppers that come in assorted colors of red, yellow and orange. They may be small but they pack a lot of flavor, especially when roasted and stuffed full of Monterey Jack and cream cheese. Wrap a thin strip of steak around the stuffed pepper and grill it until the cheeses melt and ooze out like a molten cheese lava. Oh, they are so good!! Some might think they should be served as an appetizer but Joe and I decided they were the main event with a leafy green salad on the side.
Posted at 10:09 am , on August 4, 2017
After 6 years, An Inspired Cook is getting a new look. There are now more recipe categories with a photo of each recipe to make it easier to find that perfect recipe and visualize how it might look. I hope you all will come along with me for the next chapter. Here’s one of my favorites . . . fried pies. I have to admit they are my guilty pleasure, there I said it! Honestly I love all pies but I am especially fond of fruit pies. Sweet fried pies which are sometimes referred to as hand pies are filled with any number of fruits and sometimes even cream fillings like chocolate or lemon. For these cherry pies I opted to used frozen cherries over fresh. Frozen cherries break down when cooked and emit the juice that’s needed to make a glossy pie filling that tastes so good in a fried pie. Then there’s the lemon glaze, the oh so yummy icing on the cake . . . um I mean pie!!
Posted at 11:44 am , on July 21, 2017
This is another “Food Paradise” favorite that I found on the Travel Channel. It comes from the Taco Guild Gastropub in Phoenix, AZ, ranked No. 2 on their countown. One of their signature tacos uses a rub that coats big chunks of beef with cocoa powder, espresso powder, Ancho chiles, plus a few more flavorful ingredients. Once the beef is saturated with the rub it goes straight onto a hot grill to sear. The beef is turned over each side to sear until it is a bit charred and dark in color. Next place the beef in a roasting pan and pour brewed coffee over it. Cover it with aluminum foil where it goes into a 300 degree oven for 5 – 6 hours. It is so tender and so flavorful when it comes out of the oven and virtually falls apart at the slightest touch. Taco Guild serves their tacos with a mango salsa topped with cotija cheese. I have to say they were spot on as the mango salsa added just the right amount of sweetness to balance the cocoa and coffee flavors. There was a lot of shredded beef to go around. I don’t know exactly how many tacos we ate but for several days we were in taco heaven.
Posted at 10:45 am , on July 14, 2017
I cannot in any way take credit for these brownies. They were created, taste tested and approved from Bakes in Slippers and they are the most delectable brownies I’ve ever made. One of my favorite things about this recipe is that all the ingredients go together in one pot on top of the stove which makes for very little clean up. Best of all is the moist chewy texture and dark chocolaty taste. A sprinkle of sea salt on top just enhances the flavor. Calling all chocolate lovers, you will not want to miss out on these!
Posted at 10:13 am , on July 7, 2017
Josh taped an episode of Food Paradise on The Travel Channel that showcased their top picks for Mexican food. He wasn’t kidding when he said they featured some of the most delectable dishes. This is the first of two that I just had to make. A restaurant in Chicago “Carbon Live Fire Mexican” shared their Stelote burrito made primarily with steak and elotes aka Mexican Street Corn. I have watched that episode more times than I can count and have finally gotten around to making this mouthwatering burrito. Only I pan fried it so technically it’s a chimichanga. Either way you will love it! I grilled the corn along with the steak so they would have those fire roasted flavors. I removed the corn from the cob and added the dressing from my own “Mexican Street Corn” recipe. The steak seemed plain so I added some chimichurri sauce to the mix and wow did that enhance the flavors. Some folks serve rice and beans . . . me . . I just need my guac and salsa to complete this meal!
Posted at 10:15 am , on June 30, 2017
Summer is finally here, yay! I love this time of year when I can go outside and grill. The grill is set up under the shade of my favorite tree and although it can get hot it’s not all that bad. There’s such a satisfaction about cooking outdoors with the heat and aroma filling the air, Everything always tastes so good and the clean-up is easy. I love grilled veggies and make them often during the season. Usually I cook them on a grill pan and meticulously stand over it turning them and grilling in batches. This time I tried wrapping the veggies in aluminum foil where they steamed to perfection. When I opened up the foil packet the veggies were fork tender with bits of char on the bottom. I ladled everything onto a platter and melted some herb butter over top so that every veggie and every bite of steak was slathered with the flavors of buttery herbs, citrus and roasted garlic.
Posted at 9:57 am , on June 23, 2017
These twice baked breakfast potatoes are inspired by all those “Tasty” and “Delish” videos that my friends have been sharing on facebook. The videos last approximately 30 seconds and the end results are simply WOW. Recently I was inspired by the Idaho Sunrise video. I sometimes wonder why I didn’t think of that! So easy to make and appealing as well. I made some minor adjustments, deciding on a twice baked potato instead of discarding the center. Then I loaded the filling adding some butter, cheese and green chile. For a bit of texture I broiled the outer skin to make a crunchy boat. The baked egg on top sprinkled with bacon and chives makes a most scrumptious breakfast, don’t you think.
Posted at 12:20 pm , on May 19, 2017
If these flautas look familiar it’s because they are very similar to my Barbacoa Taquitos. The difference between flautas and taquitos are the type of tortillas. Flautas are made with flour tortillas where as taquitos are made with corn tortillas. Corn tortillas are my first love but sometimes I make flautas to please my hubby. The thing about making flautas is cooking the tortilla to that perfect crispness. If overcooked they will be overly crunchy and taste like a cracker. And the filling should be somewhat dry so that the tortilla won’t become soggy. I went back to an old favorite, a seasoned slow cooked chuck roast flavored with Frontera’s Barbacoa sauce. Chile de Arbol salsa and Molcajete Guacamole are the perfect condiments to dip your flautas in. Enjoy!
Posted at 8:51 am , on May 5, 2017
What goes with almost any Mexican dish . . . Guacamole of course! It’s a favorite for dipping, as well as topping burritos, enchiladas and nachos. And since I’m celebrating Cinco de Mayo, I thought I’d show you how I make guacamole in a molcajete. Molcajetes are used to crush and grind spices as well as preparing salsas and guacamole. In Mexico they are made from porous basalt volcanic rock, typically round in shape with a bowl in the center supported by 3 legs. The tool used to grind is called tejelote and made from the same material. A molcajete brings out the most amazing aroma by grinding the ingredients into the volcanic stone. There is an earthiness that heightens your senses of smell and taste. By grinding each ingredient you create a layer of flavors that will come together in the most amazing way. Every time I make guacamole in a molcajete I think it’s the best guacamole I’ve ever tasted. . . and then I make it again! Happy Cinco de Mayo!! Continue reading
Posted at 10:03 am , on March 24, 2017
If you’ve ever been to the Magic Kingdom at Disney World you may have had a Dole Pineapple Whip. It’s one of those things that you won’t find anywhere but at Disney. It’s so refreshing, a slushy whipped frozen pineapple with pineapple juice pooled around the bottom. I took my version a step further and ran it through the ice cream maker to make it more like the texture of a sorbet. Either way it’s delicious!!