Chipotle Cilantro Lime Tri-Tip

This is a recipe that has a funny story in our family.  While pregnant with our first son I had this for the first time.  My husband had taken me to The Cafe, in Ames Iowa for a date night.  It was absolutely to-die-for delicious.  Everything I ever ate there was delicious, but this was one of those meals that I craved but couldn't afford to have EVERY OTHER NIGHT!  Joshua was determined to figure out how to make this yummy steak for me and I must say, his version is every bit as good!

Whenever we most recently made this we used the marinade on Sirloin, but it is so much better on a Tri-Tip.

Here's what you need:
3 Tablespoons Dijon Mustard
2 Tablespoons ground Chipotle Seasoning
1/2 Cup Honey
1/4 Cup Lime Juice
1 Teaspoon Cumin
Salt & Pepper to taste
1/2 - 1 Teaspoon of garlic minced
1 Bunch of finely chopped Cilantro

Marinate your steaks for at least 2 hours.
Grill to your preference. Serve with a pat of Cilantro Lime Butter on the top of each steak
Serve with some delicious Parmesan Mashed Potatoes and a beautiful salad  - AMAZING!

Grandma Branham's Tacos

Grandma's tacos were so delicious.  Simple to make but unique in the fact that - she loved basil.  I think I have told y'all this before.  One time when we were all together after Grandma passed away, my mom tried to go back to her own way of making taco's.  It nearly caused total anarchy.  Dad and I had to do a little altering to bring back that flavor that reminds us of her.
These are easy to make and can be on the table in 15 minutes or so (depending on how many sides you plan to put with it.)  When I need a quick fix for supper, I usually have everything in the pantry to make these.  
One thing not pictured here on this taco that Grandma always had on hers - BANANA PEPPER RINGS!  YUMMY - they are so perfect on her taco - with sour cream, cheese!  Near perfection in my opinion. I substituted Joshua's Guacamole this time since I was out of the peppers. 
The process is simple, so here you go:

 Brown 2 pounds of Hamburger meat.
Salt and Pepper real good
Add 1 Tablespoon of Minced Onion

Continually chop your hamburger so that it is broken up very well.

 Drain in a colander.

 Add 18-20 shakes of Tabasco.

 2 teaspoons of Cumin Powder


2 teaspoons of dried Basil

2 teaspoons of Garlic Powder

 1 (8 oz  can) tomato sauce. (You can do two cans - this makes the leftover meat better in my opinion).  We are a house divided on how much sauce should be on the taco meat - so I will let it be your call!

Stir well and cook on low until your shells are fried and sides are on the table!

Grandma always had flour shells and she always just gave them a very quick turn in hot oil. Layering them with paper towels in between.  This removes the excess oil as well as keeps them hot until you serve them. 
We usually do a little of both types of shells Flour and Corn.

(FOR DESSERT) Fry the corn ones very hard and crispy (nearly burnt) and serve them with honey and salt  - they are  amazingly yummy this way!

Hatch Green Chili Chicken Tacos

Ok Yall, I made this recipe up the other day.
It is THE EASIEST thing I have ever made that taste this Amazing!  My 6 year old son goes crazy for this - which I find quite shocking!  But if you blink you will miss it so Are you ready for this?

1.Get out your Crock Pot (that you got for a gift when you were married umpteen years ago - mine is 12 years old and looks so dated, but Hey it's a crock pot - they weren't pretty yet when I got married)!

2. Place Frozen Chicken breast, or Tenders in the bottom. - 4-5 Breast or about 10 tenderloins. (This last round for me was 5 tenders and 3 breast - whatever ratio you can fit in there!)

 3.Pour over the top Hatch Green Chili Enchilada Sauce *I do a couple cans at least!

4. Also open a Large can of chopped green chili's and pour over the top.

5. Sprinkle Garlic Powder and Cumin Powder on the top.

6. Stir it up. Put the lid on the Crock Pot, and Cook it on low for hours and hours!
I put it on LATE at night right before I crawl into bed, or in the Early morning (but if I do it in the morning -  I do it on High and just turn it down to low later on in the afternoon.  This allows the chicken to literally fall apart and the enchilada sauce to cook down, and the flavors to intensify.

I serve this as I would taco meat, with cheese and sour cream as toppings, - but this is really a jumping off point.  This could be the base of an Amazing soup, Enchilada's, etc.... The possibilities are endless.
Dont over complicate it - This meat will do the talking for itself!

Grandma Branham's Beef Stew

Beef Stew

Note: This is exactly how she wrote it down - you know how Grandma's are - No exact measurements! You have to taste it and see what you think!

Taking Stew meat - chop it into tiny chunks and fry with 1 Onion and 1 Green Bell Pepper in a small amount of Olive oil.

After its browned add:

1 qt. canned tomatoes
1 can tomato sauce
6 or 7 potatoes peeled and cubed
3 or 4 stalks of celery, plus the leaves, chopped
1 can of green beans drained
Gobs of carrots
1 cup frozen corn
2 teas crushed basil (she loved basil)
salt and pepper
Bring to a Boil and then Simmer for 2 hours.

She always served it with cornbread! YUMMY!

Dara's Notes

After making this today - I wanted to add a few pictures of the yummy stew and note a few changes.  I didn't put in the bel pepper.  I only added 2 Large red potatoes as apposed to the 6-7 Grandma suggested.  Her pot was obviously bigger than mine!  As well, I had to add some beef broth to this.  Her tomatoes were always fresh home grown canned tomatoes and I used Organic stewed tomatoes from the store.  Their consistency was thicker than what hers was - so therefore I needed more broth!

Lasagna

submitted by Becky Hansen

Lasagna  

1 box lasagna noodles
2 jars Bertolli Burgandy Wine Marinara sauce
1 C shredded romano cheese
1 container Ricotta cheese
1/2 C shredded parmesan cheese
4 C shredded mozzarella cheese
1 small box spinach
1/2 lb. Graziano sausage
1/2 lb. ground beef

Brown meats together - drain
Mix together all cheeses except mozzarella
Rinse and drain spinach very well - add to cheeses

Start with sauce on the bottom of pan
add a layer of noodles - then cheese mix - mozzarella - meat - sauce
repeat as many times as necessary

top with mozzarella

bake @ 350 degrees for 1 hour, let sit 15 minutes before serving

Ham Balls

submitted by Dara Singleton
from the kitchen of Betty Swaim

1 1/4 lb. ground smoked ham
1 lb. ground lean pork
1/2 lb. ground beef
2 eggs
1 cup milk
1 1/2 cup crushed graham crackers

Mix all ingredients and form into balls. 1/4 cup per ham ball.

Sauce:
2 cans tomato soup
6 T vinegar
2 1/4 cup brown sugar
2 ts. dry mustard (or regular mustard)

Pour sauce over the ham balls and bake at 325 for 1 hour.

Cuban Thanksgiving Turkey

 Here is my gorgeous man who is a major risk taker!  His job every year at Thanksgiving is the Turkey.  He loves to try new recipe's so, when he found this one we were all a little worried that the Thanksgiving meal was going to take a crazy turn - (it could be good or bad) - and you know with this being my favorite holiday and it only rolling around once a year - I was a bit nervous.  However, This Turkey recipe is so very good that it is now a family tradition and is made every year.  We fight over the crunchy skin - its so delicious!  I hope that you try it out and enjoy it as much as we do! 

 








12-14 pound turkey
salt & fresh ground pepper
8 tablespoon unsalted butter
Marinade
1 head of garlic, break in cloves and peeled
1 tablespoon salt
1 teaspoon fresh ground pepper
1½ teaspoons ground cumin
2 teaspoons dried oregano
1 cup lime juice
The day before, remove the giblets and any lumps of fat from the turkey cavities. Wash the turkey well and blot dry. Season the inside with salt and pepper. Loosen the turkey skin from the meat. To do so, start at the neck and tunnel your fingers, then whole hand, under the skin to separate the skin from the breast meat. Slide your hand down to loosen the skin over the thighs, drumsticks and back. Work carefully so as not to tear the skin.
Prepare the marinade. Mash the garlic and salt to a paste in a mortar with a pestle. Pound in the pepper, cumin, and oregano and last of all the lime juice. If you do not have a mortar and pestle, puree the ingredients in a food processor or blender. Add 3 tablespoons marinade to the main cavity and 1 tablespoon to the neck cavity. Place the remaining marinade under the skin. Work over a roasting pan to catch any runoff from the marinade. Place the bird in a large plastic bag with any excess marinade. Marinate the turkey overnight in the refrigerator, turning several times.
Preheat the oven to 300° F. Thinly slice the butter and place half of the slices under the skin. Melt remaining butter. Truss the turkey and place it, breast side up, on a rack in a roasting pan. Brush the skin of the bird with some melted butter. Loosely drape a large piece of cheesecloth over the skin, then pour the remaining butter and marinade over the cheesecloth. Roast the bird for 2 hours. Baste with the juices and melted butter that collect in the pan. Lift the cheesecloth from time to time to keep it from sticking to the bird. Increase oven temperature to 350° F. and roast for 1 hour. Increase the heat to 400° F. and remove the cheesecloth from the turkey. Roast 15-20 minutes, basting frequently. When cooked, the skin will be golden and the leg juices will run clear when pricked with a fork. The internal temperature should be 185° F. on an instant-read thermometer and the drumstick should feel loose when wiggled. Transfer the turkey to a platter or cutting board. Let stand for 15 minutes before carving. Strain the pan juices and serve in a sauceboat on the side.


SOURCE: Miami Spice, the New Florida Cuisine.